UNBRIDLED TRUTH

As with most recipes, there's a story behind this. I've got a friend who enjoys the products of my cooking in general, but she's also got a bit of a hang-up about vegetables in desserts. It's not an entirely consistent issue (e.g. she has no problems when it comes to eating my yucca-based cinnamon rolls), but it did crop up when I'd made some of The Paleo Mom's zucchini muffins. So, one day, while I looking at what perishable goods I had at hand, I found myself with a surpl

Quite some time ago, back when I was in my early days of experimenting with plantains, I came across this recipe for Perfect Paleo Pancakes on The Paleo Mom. It's a good one that I'd certainly recommend trying out if you want very flavor-neutral pancakes. I like something that has a bit more excitement to it, though, so I kept trying to tweak it until I came up with this, which I've since made pretty much every weekend. This makes about 20-24 pancakes, has a more delicate

Yes, despite recent appearances, I am still alive. I've just had a lot going on in my personal life that's taken higher priority over the last couple of weeks. Now that that's more or less under control, though, I'm back, so here's one of the recipes that I'd had in mind to share, since it's been far too long since my last one. It's very heavily inspired by the Carrot Cake Chocolate Chunk Breakfast Cookies recipe from PaleOMG, which I'd encourage taking a look at as well i

When I made the decision to stop eating grains, I took it upon myself to start looking for new types of produce at grocery stores. It was quite eye-opening to see how complacent I'd been about just sticking with the handful of things that I knew. So, in aiming particularly to try things that either had interesting names or curious appearances, I stumbled across spaghetti squash. I wouldn't say it's anything special in and of itself, since squashes as a whole tend to be bla

I used to not like avocados. Then, after going to Mexico, I realized that my problem was that I hadn't had good avocados. Since then, they've become one of my most used fruits. As for this particular recipe, I'd read somewhere that the flavors of bananas and avocados go together quite well, and once I'd verified that that was indeed the case, combining avocados with plantains seemed like a natural progression. If the sweetness is too much for your tastes, you can try maki

If you checked the alt text for the fruit soup recipe picture, you'd have noticed that I mentioned the recipe for the cake underneath it was forthcoming. Well, now it's here. This is pure decadent delight, in cake form. The base recipe for this was actually a sweet potato brownie recipe, and it was the first thing that I tried making as a dessert after I decided to overhaul my eating habits. That was pretty good, but after a lot of experimenting and tweaking, I think I've

For whatever reason, I found myself with a disparate assortment of vegetables once that were all at risk of spoiling in the near future, so I mixed them all together, and it turned out pretty well. So well, in fact, that this is picture is from the second time that I've made it. Too bad I didn't have any parsnips during either attempt, though. Then it could've been Soviet Puree, because for people that refer to yucca as cassava, the initials of the main ingredients would'v

I like braised greens, especially made with tougher vegetables like kale, collard greens, or kohlrabi. The bitterness is off-putting to some, but I think it's usually a nice counterpoint to other sweet or savory flavors, since it's something that's meant to be a complimentary piece to a larger meal, not the sole star of the dish. I like sweet potatoes. They're a lot easier to cook than most starchy tubers, and they bring a flavor that's appealing either on its own or with a

Well, this one was an accidental discovery, but it's turned out to be a very useful one. One time, I was trying to make a fruit pie, and for whatever reason, the filling just refused to thicken properly. At a loss, I tried using it as a topping for some pancakes instead, and I was just blown away by how well it all went together. Since then, I've messed around with using it as a topping/filling for several cakes and pies. It's incredibly versatile, allowing plenty of room