Skip to content

lemon zucchini bread

March 17, 2014


I’m not a huge fan of lemon but this bread is just the right amount of lemony and sweetness that it can still be considered ‘breakfast’.


  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup olive oil
  • 1 1/3 cups sugar
  • 2 TB lemon juice
  • 1/2 cup whole milk
  • zest of 1 lemon
  • 1 cup grated zucchini



  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, milk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mix to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 350 for 40-45 minutes.

taste-like-candy protein balls

March 16, 2014

photo 4

I work out at least 4x a week and have trouble finding the perfect little pick me up before I head to the gym, at least that’s my excuse for making these delicious little balls. Although they lasted less than 24 hours… enjoy.

1/3 cup of creamy natural peanut butter

1/4 cup of local honey

1 scoop of chocolate protein powder

3 tablespoons of dark chocolate chips

Mix all ingredients together in a bowl (will be sticky). Roll out into 10 small balls. Refrigerate for at least 1 hour before devouring.

photo 3


barbacoa [paleo]

March 14, 2014

photo 2


1/3 cup apple cider vinegar

2 tablespoons olive oil

4 teaspoons minced garlic cloves

4 teaspoons cumin

2 teaspoons oregano

2 teaspoon ground black pepper + salt

1/2 teaspoon ground cloves

3/4 cup chicken broth

3-5 bay leaves

3 tablespoons lime juice

3 -4 chipotle chiles in adobo

4 -5 lbs chuck roast

photo 1


  •  Combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves into pot roast.
  • Pour olive oil into a frying pan and sear all sides of roast on medium-high heat until browned.
  • Place meat into Crockpot and pour adobo sauce over meat.
  • Pour in the chicken broth and add bay leaves.
  • Cook on high heat 6 hours or on low all day.
  • While still in the Crockpot, shred the meat  and turn the heat to warm.



cinnamon sugar pull apart bread

March 5, 2014


photo 4


Makes: one 9x5x3-inch loaf

For the Dough:

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract


For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

photo 3



In a large mixing bowl whisk together 2 cups flour, sugar, activated yeast (put in warm water for a few minutes), and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.   Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.

photo 1

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar, but it’s the perfect amount, I promise.

photo 2

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm, preferably wrapped in a blanket with a cup of coffee.

photo 5

Adapted from JoytheBaker

papa’s passion

March 4, 2014


In honor of Mardi Gras, I decided to drink. Oh my, is this a good one too. It tastes just like you are at the beach. With the rainy week we’ve been having in LA, this was the perfect brightener to the day.


RECIPE (for 1 cocktail)

2 ounces light rum

2 ounces dark rum

2 ounces strained passion fruit pulp

1 ounce lime juice

1 ounce orange juice

1 teaspoon brown sugar

1 1/2 teaspoons grenadine

1 pinch cayenne pepper

orange slice for garnish

Combine all the ingredients, except orange slice into a cocktail shaker. Add ice, shake for 10 seconds. Pour the drink into a glass and enjoy!

bacon wrapped meatballs [paleo]

March 3, 2014
  • 3 tablespoons fat of choice (bacon fat, coconut oil, ghee, butter, etc.)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1 egg
  • 1 pound ground beef
  • ½ yellow onion, minced
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 9 pieces of bacon
  1. Preheat oven to 375 degrees.
  2. In a bowl, mix together ground beef, onion, garlic cloves, garlic powder, oregano, egg, salt and pepper until well combined.
  3. Make 18 equal sized meatballs.
  4. Cut all pieces of bacon in half. Wrap a half piece of bacon around the meatball. Tuck the ends of the bacon underneath the meatball then place it cut side down on a parchment paper lined baking sheet.
  5. Place baking sheet in the oven and bake for 25-30 minutes.

Adapted from here.

banana bourbon chocolate chip cookies

February 24, 2014
Fair warning: This may be the best thing you ever put in your mouth…alcohol, bananas and chocolate chips… what more could you really want?
  • 1 1/2 sticks (6 ounces) unsalted butter
  • 5 ounces chocolate chips
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups  whole wheat flour
  • 1/2 cup bulleit bourbon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup mashed ripe banana
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1/3 cup granulated sugar




Adjust oven rack to middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In medium stainless steel skillet, melt butter over medium heat. Cook butter, swirling pan occasionally, until beginning to foam. As foam settles, brown bits of butter will become visible at the bottom of the pan (5 to 7 minutes). Immediately remove from heat and stir in cinnamon,nutmeg and (the best part!) bourbon. Transfer to large bowl and cool to room temperature, about 10 minutes.

Whisk flour, chocolate chips,  baking soda, baking powder, and salt in medium bowl. Whisk 1 1/2 cups brown sugar into butter mixture and stir until well combined. In small bowl, beat together banana, egg, and vanilla. Whisk into butter mixture.

Add flour mixture to butter mixture and combine with wooden spoon. If mixture appears too soft to roll into balls, refrigerate until firm, 15 to 30 minutes.

Scoop dough into 2-tablespoon portions and roll into balls. Arrange about 2 inches apart on prepared baking sheets and press down to make 2-inch diameter discs.

Bake cookies 10 to 12 minutes. Transfer to cooling racks and cool on sheets 5 minutes, then transfer directly to cooling racks and cool completely, about 30 minutes.