FoodFash

Adventure Begins in the Kitchen

Steel Cut Oats With Coconut Milk, Berries & Seeds

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Irish Oatmeal with Coconut Milk Raspberries and Seeds

Eggy breakfasts are typically my preference.  Heck, I even made an eggy dinner last night!  But every once in a while I remember how much I love steel cut oats and I get back on an oats kick.  And that’s exactly what happened this weekend.

Irish Steel Cut Oats 2

On Day 1, I worked with what I had: coconut milk, frozen berries, and a mix of pumpkin and sunflower seeds from leftover from a Graze box.  On Day 2, I picked up some fresh berries and added a bit of coconut sugar because I was in the mood for something a little more sweet.

Homemade Fruit On The Bottom Yogurt

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Blackberry Fruit On The Bottom Greek Yogurt

Gosh, have I been on a yogurt kick lately!  So much so that I feel a little guilty for the amount of plastic that’s been making its way to the recycle bin.  In an effort to reduce the amount of single serve cups {and refined sugar} I’m consuming, I took it upon myself to test out a homemade version.  And I can’t believe I haven’t been going about yogurt this way all along.

Blackberries and Coconut Sugar

Coconut sugar is much lower on the glycemic index than granulated sugar, making it a completely decent choice for breakfast and dessert alike.  And if blackberries aren’t your thing, you can swap out blackberries for blueberries or strawberries.

Chef Kerstin Bellah’s Paleo Cacao Nib Cookies

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The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she was making and I responded that I couldn’t, that I wasn’t eating dairy or gluten. And with her head down, intently making the most uniform desserts you could possibly imagine, she said she didn’t either.  I walked away {more than} a bit confused.  Shortly after, my construction focus switched from St. Philip to Uchi Dallas.  And that was that.

Paleo Cookie Dough

What feels like tens of years {but was actually only one year} later, we connected on Facebook after I photographed food for Juniper, a soon-to-be-open Austin restaurant where Kerstin is heading up pastry. And when I saw this picture of paleo cacao nib cookies on my newsfeed, the chain of thought went something like pretty cookies! -> paleo cookies? -> how can paleo cookies look so much like fancy pants bakery cookies? -> oh, they’re Kerstin’s cookies -> Kerstin is a pastry superhero -> I want to make fancy pants superhero paleo cookies -> I wonder if she’ll share the recipe?.

I “liked” the photo and sent an inquiring message, not knowing how receptive she’d be to sharing.  And before another thought entered my busy bee brain, she replied that sharing the recipe would be awesome and she’d send the recipe over as soon as she got home.

Paleo Chocolocate Chip Cookies

To say I’ve been looking forward to baking these cookies all week is the most giant of understatements. After sixty-ish weekly Dallas trips and the recent flood of weekend getaways, my body is in major need of the good for you stuff.  And as I get back on the gluten-free, dairy-free train, I’m so thankful to know that these delish cookies will have my back, keeping me company when temptation is near.

Thank you, Kerstin, for allowing me to share this recipe with the FoodFash world!

P.S. I used carob chips instead of cacao nibs because.. accident.