buttermilk biscuits with honey cinnamon butter

These last few weeks have been quite the doozy. All those assignments in my dashboard, papers to be written, tests to be taken, and books to be read are driving me {literally} crazy. I feel like there's SO much to get done, but I just can't do it no matter how hard I try. I'm like a little engine that is trudging forward with every ounce of energy left {not much}, spittering, sputtering, and spattering, bumping along, running out of steam, and doing my best to just get to my destination. Which would be 10th grade. I'm supposed to be done in about a week, but those assignments are piling up and I'm falling behind. I keep telling myself "It's ok." I mean, I can only do my best. That's literally all I can do. 

This morning, I was studying and it felt like my brain just shut off. I was so tired. So ready to be done. I got changed out of my pajamas and was out the door for a run in 5 minutes flat. It just feels good to run because I can go and I can go fast unlike my schoolwork. I decided to leave the earphones at home so I could really clear my mind without hearing "Heyyyyyyyyy… sexaaaaay ladayyyyyyy." in the background of my thoughts. For half the run, I was praying that I would just slow down. That God would bring me a sense of peace and calmness. {and productivity. ha.} It felt SO good. When I got home, I got back on the computer and did my work the best that I could because THAT is what matters. Not how much I did or how I fast I went. I just did my best. 

If you haven't left by now, you really deserve a treat for sticking beside me like butter on biscuits. Buttermilk biscuits actually. With whipped honey cinnamon butter. SOSTINKINGGOOOOOD GAHHH. 

buttermilk biscuits with honey cinnamon butter 

biscuit recipe from here 

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx), plus more for brushing

honey cinnamon butter

1/2 c. butter, softened
1 tsp. cinnamon
2 tbsp. honey

Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Brush with buttermilk. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. While biscuits are baking, prepare honey cinnamon butter by whipping butter, cinnamon, and honey with a handheld mixer until fluffy. Set aside. Once biscuits are finished baking, top with warm honey cinnamon butter.

gluten-free banana bread muffins

Today, was one of those days. I woke up knowing I had SO much stuff to work on, and that is never a good start to any day. I skipped my workout which didn't help either. Since it's the end of the school year for me {2.MORE.WEEKS.}, I'm jamming as much as I can into every single day. Exhibit A) Today, I did a science test, an english quiz, a geography quiz, 2 science lessons, an english lesson, a geography lesson, 2 bible lessons, about 5 algebra lessons, and read a couple of chapters of my book for English. I didn't even finish everything I need to, but when your clock reads 4 o'clock and you've been working since 6:30, I think it's a sign to shut the computer and go talk about muffins instead. On the computer. AHHMEHHLIFE.

Anyways, yesterday, my family was gone for the day, so I decided to have a friend over to bake with! I'm going to be honest, I really don't like baking with people. Ever since I was little, I've always loved being in the kitchen alone. Cooking and baking is my stress-reliever. Having people around just doesn't help. I remember going to a friend's house when I was little and baking cookies and we got in a fight over who was going to mix the batter. From then on, let's just say I'm a WHISKINGPOWERHUNGRYBEAST. Just kidding. {?}

 We had a blast baking and chatting and singing and dancing  and stuffing our throats with muffins. Ah, what fun. I did the math to see how many calories are in each muffin, and according to my calculations {I'm stroking my imaginary beard. LOOK, GUYS!}, they're about 80 cals each. Yes, this is real life. Turns out, using GF flour is the way to go. It smashes all those calories and says "You're not the boss of me!" … Kinda like me in the kitchen! ha. Along with the muffins, I made some gluten free brownies. They were awesome, but I have some work to do before I post a recipe :)

I was so happy with how these muffins turned out! I was worried when I read that gluten-free baked goods can sometimes have a weird gummy texture and odd flavors. Seriously, the night before the day I planned to make these, I had nightmares that they turned out like little hockey pucks. Yum. these muffins tasted exactly like my regular banana muffins and had a great texture. They didn't turn out gummy at all, but were super dense and moist. AND for like a quarter of the calories which means you can eat three and that's a breakfast under 250 calories! WIN!

gluten-free banana bread muffins

4 ripe bananas, mashed

1 c. plain yogurt

3/4 c. dark brown sugar 

2 tbsp. honey

2 tsp. vanilla

1 large egg {at room temperature}

1 c. favorite gluten-free flour {The stuff I found at the store was a mix of corn flour, brown rice flour, tapioca flour, and xanthan gum}

1/2 c. almond meal {or almond flour. Mine was pretty coarsely ground so there were some chunks.}

1 c. gluten free oats

1 1/4 tbsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

Preheat oven to 400ºF. In a large bowl, combine bananas, yogurt, egg, honey, vanilla, and brown sugar. Stir in flour, almond meal, oats, baking powder, cinnamon, and nutmeg. Scoop batter into a greased muffin tin and bake for 30-35 minutes or until golden brown. Let cool a couple minutes before removing from pan with a knife to a wire rack. 

peanut butter chocolate chip cookie dough bars

Let us sing for joy. I made something packed with peanut butter, chocolate, sugar, butter, and calories. 

Good gracious, things such as this make my heart go pitter-patter. Yah, it's been awhile since I baked something not healthy. I mean, hey, healthy sweets are good every once in awhile. But everything in moderation, amiright? 

Of course, since my tastebuds haven't felt the presence of sugar in awhile due to the diet, I'm gonna be honest. I OD'd it on these. 

Totally, full-on, stuffed my face, couldn't stop, over did it. 

It's funny because I haven't cheated with dairy or gluten at all {I haven't had BREAD in weeks. Truth.}, but I have allowed sugar which is the thing I need to cut out the most. That probably made no sense, but just act like you understand, ok? 

Anyways. I ate a lot of these last night. They made me happy. And hyper. And I think you should make them. I'm happy we had company over that I was able to send them home with. Ooooootherwise, I would have eaten the whole dang pan by myself. Seriously, there might be something illegal in there. 

These bars literally taste like straight up peanut butter chocolate chip cookie dough. HEA.VEN.LY. For shizzle. 

The good thing is, you can eat it all straight from the bowl if that's what your little heart desires. It's safe to eat- no flour {because raw flour tastes icky} or egg. Press into a pan, cover it in chocolate, roll it into balls, eat it with a spoon, do what you wish.

peanut butter chocolate chip cookie dough bars

1/2 c. butter, softened

3/4 c. peanut butter

2 1/2 tsp. vanilla extract

1 1/2 c. dark brown sugar

2 1/2 c. powdered sugar

1 c. chocolate chips + 1 more cup for topping if desired

In a large bowl, whisk together butter, peanut butter, vanilla, and brown sugar. Add powdered sugar and mix until combined. Fold in chocolate chips and press into a greased pan {mine was small- like 5x6, but you could use a bigger pan for thinner bars} If desired, melt 1 c. chocolate chips and pour on top. Chill in refrigerator for 2+ hours and cut into squares.

beef + lentil stew

Ok, so important things first. Uhh, I know this is a post about beef and beans and such, but SERIOUSLY, I've got news. Have you ever tried dark chocolate smothered in peanut butter? Please do this. I'm sure you all have done this since the second you were born and I'm a little late to the trend train like usual. Anyways, it be good up in herrrrrr. Like combining chocolate and peanut butter could be bad. I laugh. And I'm getting all giddy and excited just TYPING about it! It's that great!

Or the hyperness could be due to the fact that I had two bricks of 85% chocolate. Yah, that might be it.

Thanks for listening to me talk about chocolate. Onto da beef! I guess this is kind of a big deal too. You GUYS, I'm posting a recipe that doesn't contain tons of sugar slash chocolate slash peanut butter {can you tell I love it?}. It's wonderful, isn't it? Wonderful, flavorful, and packed with veggies.

I think that I'm going to post more savory recipes on the blog. I mean, really, you're the ones who will decide because I'm only going to post what YOU like. But I really really really hope you like this. REALLY. I've gotten into cooking lately, especially the last weeks, since I haven't been able to bake.

Since I'm on this whole gluten free kick, one of the new-to-me foods is lentils. I really haven't had lentils before up until now! This dish is quick {that is, if you're not the one developing it}, flavorful, packed with good-for-you stuff, and I promise, everyone will love it!

My whole family loved it and they are the harshest critics and will tell me like it is. 

This dish is super versatile because you can use whatever veggies or herbs you have on hand. I just looked in the fridge and gathered whatever I laid my eyeballs on. I mean not EVERYTHING. Raspberry jam and cantaloupe would not make a good stew. But you get my gist.

So tell me- would you like to see more savory dishes?

beef + lentil stew

2 c. black lentils

1 lb. beef

2 tbsp. olive oil

1/2 tbsp. fresh garlic

1 can diced tomatoes

1 red bell pepper, diced

1 green bell pepper, diced

2 large carrots, thinly sliced

Salt + Pepper

Fresh Basil + Parsley, chopped {or any other herb- dried or fresh!}

Prepare lentils according to directions on package. Set aside in a large bowl. In a frying pan on high heat, cook the beef with olive oil and garlic until brown. Turn to medium-low heat. Add in diced tomatoes, peppers, and carrots. Simmer on low heat for about 15 minutes. Stir in prepared lentils and season to taste. Serve with cheese, tabasco sauce {my mom told me to include that}, avocado, or sour cream!

coconut almond cranberry granola

Whoa.

I've made a lot of granola in my day. And I mean a lot. But any recipes I've made in the past have nothing on this. {"They got nooooothin' on YOUUUUU, baaabay. Nothin' on YOUUUUU babayyy."}

For the span of my 15 years, I've been on the journey of looking for the perfect granola recipe that would yield a chewy, crunchy texture. Of course all the other recipes are awesome!

But this one is awesomer.

Thanks to the generous amount of honey, I got JUST the perfect texture- sticky, chewy, and a little crunchy with the addition of almonds. Top it off with some ice cold milk {I used soy milk} and be prepared to go into a granola-coma. Especially if you eat half the batch in a day which I may or may not have done. 

I blame it on stress.

When I'm stressed, I make food. When I make food, I eat food. When I eat food, I eat a lot of food. When I eat a lot of food, I feel bad about it. It's a vicious cycle, I tell you!

Thank goodness for my wondrous justifying skills. 

I shouldn't feel bad about it though, because granola is supposedly healthy. Although I'm not really sure if that applies when you eat approximately 10.75 servings. 

Huh.

I'm totally thinking I should have made a bigger batch of this stuff. Sure it yields about four and a half cups of granola, but let's be real. I could eat half a batch, 10 days a week.

You have been warned.

coconut almond cranberry granola 

1 1/2 c. oats

2 tbsp. oil {canola or olive is fine}

3/4 c. honey

1 tsp. vanilla

1 1/4 c. desiccated coconut

1 1/2 tsp. cinnamon 

1/2 tsp. nutmeg

3/4 c. dried cranberries

1/2 c. almonds, roughly chopped 

Preheat oven to 375ºF and line a baking sheet with parchment paper. In a large bowl, combine oats, coconut, cinnamon, and nutmeg. Add honey, olive oil, and honey. Stir until combined. Place on prepared baking sheet and bake, mixing around every 3-5 minutes. Once it's been in the oven for 15-20 minutes, remove from oven and add cranberries and almonds. Bake for another 5-10 minutes or until golden brown. 

peanut butter banana energy bars

{Note: I hesitated to post these because THE PICTURES ARE HORRIBLE. However, They're some of my favorite energy bars I've ever made and I think if you make them, you'll love them!}

I really super hope you're not sick of all these "energy bars" or "energy bite" concoctions I've been feeding you 3 times a week. 

I mean SERIOUSLY. Can you blame me? What's a girl to do when she can't have gluten {I cheated.}, dairy, or sugar? This is the closest thing I can have to a giant ice cream sundae covered in homemade chocolate fudge sauce, brownies, peanuts, peanut BUTTER {in my Buddy The Elf voice}, and bananas. 

Wait. I might have done that Friday night. Whoops? I'm a bad dieter. 

Anyways, please don't worry. I'm probably just going through a phase or something… But if this sticks, who knows! Maybe I'll have a homemade energy bar business when I grow up! 

Seriously, I'm kinda not even kidding. 

Today, I bring you bananas and peanut butter all wrapped up into a chewy, addicting, bar that can be made in a matter of minutes. 

Yah, yah, I know, I know. 

EVERYTHING in the recent weeks has either contained chocolate, peanut butter, bananas, oats, was no bake, or even BETTER- all of the above. You can't get sick of that? Can you? 

Please assure me the answer is no. 

peanut butter banana energy bars

1 c. chopped dates

1/2 c. creamy peanut butter

2 tbsp. honey

2 1/2 c. crispy rice cereal, crushed

1 small banana

In a large bowl, combine the chopped dates, honey, and banana. Add in peanut butter and crushed cereal. Stir until combined. Press into a 9x9 pan lined with parchment paper. {My bars didn't take up the entire pan. I just pressed them into a square because I wanted them to be thick.} Chill in the refrigerator for at least 2 hours. Cut into squares and store wrapped in plastic wrap or in a plastic container.

fruit & nut energy bites

So, ya know that whole "challenge" thing {no d-word} I'm doing? Well, I'm actually kinda sorta loving it. Way more than I thought I would at least.

I hardly even eat bread, but of course when I can't, it's all I'm thinking about. Again with that whole food consuming my thoughts… It's like a disease!!

Anyways, I'm learning to live with it and instead eat corn cakes, brown rice, and oats as my carbs. It's interesting to see what I can and can't eat. Of course, I'm not being SUPER strict about it. Or at least when it comes to the gluten part, because we think it's either dairy or sugar.

Food interests me a lot, so I went into full-on food nerd mode and read about gluten and what kinds of everyday foods are {and aren't} gluten free.

I looked up oats and apparently there's controversy over such. I read that oats say they contain gluten only because of contamination {like there being gluten in the production facilities} or if it was grown next to a grain containing gluten.

So since I'm not actually ALLERGIC to gluten, I'm gonna keep oats in my diet. After all, it's pretty much the only grain I can find here that I can eat for the next month. Almond flour and all that other weird stuff? Nowhere. In fact, I'm pretty sure if you asked someone if they knew where you could find hemp flour {that's a thing, isn't it?}, they'd look at you like you had five heads.

Trust me, I'm all too familiar with getting weird looks.

You're probably wondering how in the heck I'm somewhat enjoying this.

WELL, three days into it, and I can already tell a difference in my skin. Not only that, but I feel so much better! I thought I ate healthy, but I'm really starting to be able to tell I could have been doing so much better. I'm amping up my intake of protein, fruits, and veggies, and I can definitely tell a difference in the way I feel after I eat. So much less bloated, but perfectly full.

SOOO anyhoooozles- enough about that.

Today's my birthday! And these things are my birthday cake. How sad IS that? Hooray for oats and honey and nuts and fruit! Not my typical sugar feast, but I guess I can deal.

P.S. Since I'm focusing mainly on cutting out dairy and sugar, I used regular oats and rice krispies in this recipe. They both have just a liiiiiiitle bit of gluten in them, but if you're looking for a totally gluten free version, just use 1 1/4 c. gf oats instead.

fruit & nut energy bites

1/2 c. chopped dates

1/4 c. honey

1 tsp. vanilla extract

1/2 c. rice krispies, crushed

3/4 c. oats

2 tbsp. raisins

2 tbsp. salted peanuts

3 tbsp. banana chips, roughly chopped

2 tbsp. dried cranberries

3 tbsp. sunflower seeds

In a large bowl, combine the chopped dates, honey, and vanilla extract. Add the crushed cereal and oats. Fold in the dried nuts and fruit and stir until everything is combined. Roll into balls about 1 1/2 tbsp. each and store in an airtight container or plastic bag.