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Hot Italian Sausage Meatballs

May 25, 2016 by Kristin 1 Comment

I’m typically a turkey meatball {with a ton of added veggies} gal. But zucchini noodles topped with zucchini-filled meatballs seemed like, well, entirely too much zucchini. So that’s when I got to thinking..

Aren’t traditional meatballs made with ground pork? And aren’t I the hugest fan of hot Italian sausage? And that’s how these hot Italian sausage meatballs came to be.

These spicy and flavorful meatballs are filled with the good stuff like onions and fresh parsley. And with no gluten-ous fillers, they’re the perfect topper for a gluten-free zucchini noodle dinner.

Gingerbread Lofthouse Cookie Recipe

December 13, 2015 by Kristin 2 Comments

Cookies are not my weak spot. A brownie sundae? You bet ya! But cookies have never really been my thing. Unless.. it’s a container of those fluffy, cakey cookies with a perfect circle of frosting with sprinkles that can typically be found in the bakery. That kind of cookie can be my thing.

I did some super sophisticated Google searching: “fluffy, cakey cookies”, “super fluffy cookies”, “cake-like cookies”. From there, I found out that my guiltiest cookie pleasure has a brand name, Lofthouse Cookies. I found a few blogger recipes, like this one from Two Peas & Their Pod, and realized I’m not the only one with an obsession.

I quickly made this recipe my own and modified to be gingerbread-esque, using brown sugar, molasses, freshly grated ginger, and Chinese five spice {my holiday fav}. And now I can’t stop, won’t stop, taking a cookie with me every time I leave the kitchen!

Chef Kerstin Bellah’s Paleo Cacao Nib Cookies

August 23, 2015 by Kristin Leave a Comment

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.

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.

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.

Homemade Gluten-Free Waffles {Topped With An Egg}

January 19, 2015 by Kristin 3 Comments

For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.

For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.