Sweet Potato Hashbrowns

These hash browns surprised me because I don’t like onions but without the onions, the hash browns would be missing something.  Also I’m not a hug fan of sweet potatoes, but in this recipe, I found myself liking them.  So, if you’re not a fan of sweet potatoes, or onions, try this recipe and you may change your mind!



4 sweet potatoes

1 onion

1 egg

2 tbs. flour

3 tbs. olive oil




Shred the onions and sweet potatoes in a food processor.

Put the shredded onions and sweet potatoes in a big bowl and squeeze the water out of them.

Mix together the potatoes, onions, egg, flour, olive oil, salt and pepper to taste.

Heat a pan a medium heat and form patties out of the potato mixture.

Pan fry the potatoes until golden on both sides.





Grilled Hanger Steak

Recently I got the Momofuku cookbook by David Chan and I love it!  Someday I hope to visit his restaurants, as I’m sure they would be amazing, I love the way he writes in the book as it gives you and idea of what his personality would be like.  I was his recipe: Grilled Hanger Steak and it sparked an idea, it reminded me of the steak my friend eats, she eats it very thinly sliced with sticky rice.  This recipe is inspired by the Momofuku cookbook and while you could say it’s adapted, it is more inspired by the dumpling sauce my mom makes.  It is marinated for an hour to and hour and a  half and then grilled briefly but not too long to prevent it from becoming overdone.  While I had never heard of hanger steak I found it was similar to strip steak and it was really tender!


1 lbs hanger steak

2/3 cup gluten-free tamari

1 tablespoon sesame oil

1/2 teaspoon rice vinegar

1/4 red pepper flakes

1/2 grated fresh ginger

1 clove minced garlic

Black Pepper (to taste)

Mix the tamari, sesame oil, rice vinegar, red pepper flakes, ginger, garlic and pepper together in a flat shallow container.

Marinate the steaks for 2 hours.

Grill the steaks until tender.

Serve with white rice

Chia Seed Pudding

It never seemed to me that I would like chia seeds, but recently I was inspired my a cookbook I had recently got and made the pudding.  While the pudding was a coconut mango, this pudding is more of a coconut blueberry pudding because that was what was in the freezer.  I think chia seeds are more of a texture thing rather than a taste thing.  I was really surprised at how this turned out and at how much the seeds absorbed.  While my friends thought it was slightly strange, and a friend even said “Stop eating your strange pudding so we can go play volleyball!” But give it a try and see what you think!



Adapted from: The Family Cooks

12 oz. coconut milk

1 1/2 cup milk

4 tablespoons honey

3/4 cup chia seeds

1 1/2 frozen blueberries



Mix all ingredients together in a large bowl and stir until combined.

Let sit for 3-4 hours until the chia seeds have absorbed most of the liquid.

Serve with fresh fruit.

Sauteed Brussel Sprouts

I’ve always heard that Brussel Sprouts were “gross, terrible, you should never eat them”, but they’re my favorite vegetable.  I love the way the appear to be little cabbages that you can peel apart the layers.  This recipe is actually my dad’s that has become my favorite way to cook brussel sprouts. It may just become your favorite too!


1 lbs Brussel Sprouts cut in half

2 tablespoons butter

6 cloves garlic sliced

Salt and Pepper to taste

Melt the butter in a pan and brown garlic.

Add the brussel Sprouts and season with salt and pepper.

Cook until brussel sprouts are browned and tender.

Chewy Chocolate Chunk Cookies (Gluten-Free)

After making these cookies several times, simply replacing the flour with my favorite all-purpose gluten-free flour,  these cookies were good, but not great.  In this recipe, cornstarch is used to make the cookies a little bit chewier.  Taking my mom’s advice, I replaced the cornstarch with arrowroot flour and it worked really well.  Honey was also added to make the cookies chewier too because these cookies are all about the chewiness factor.  Make sure your melted butter, sugar and eggs, are completely incorporated before adding the flour as to have a strong base for the cookies.  When these came out of the oven, they were puffy and I was concerned that they were going to not cook enough.  But the cookies settled as they cooled and created a really rough top that I was really pleased with the way they looked.   If you don’t want to use as much butter, you can decrease it by a 1/4 and the cookies will turn out just a little less chewy.  But if you like the butter taste, you can just use the required amount.

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Chewy Chocolate Chip Cookies

Adapted from Host the Toast

2 cups plus 2 tablespoons all purpose gluten-free flour

1 teaspoon baking soda

2 tablespoons arrowroot flour

1 tablespoon honey

1/2 teaspoon salt

1 1/2 sticks butter melted

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

8 oz chocolate bar cut up into chunks

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Mix together dry ingredients, flour, baking soda, arrowroot flour and, salt.

In a stand mixer, mix melted butter, sugar and eggs.  Add in vanilla extract and honey.

Add in dry ingredients to the wet, mix until just combined and fold in chocolate.

Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

Scoop 1 inch balls of dough and place approximately 1 inch apart.

Bake for 15-20 minutes or until golden brown.

Let cool and enjoy!

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Gluten-Free Brownies

After making box mixes of gluten-free brownies, I had the idea that I could make just the same, if not better brownies.  I adapted a wheat recipe to my own.  I made a few tweaks to it and used my favorite flour, and used all brown sugar instead of a mixture of brown and white.  I had intended to add walnuts, but found that the bag contained only about a tablespoon of walnuts. Unfortunately these brownies were so good, that there was not enough time to take pictures!

Try the recipe out:

Adapted from Sally’s Baking Addiction


1 stick butter

8 oz chocolate

1 cup sugar

3 eggs

1 teaspoon vanilla extract

1/2 cup + 3 tablespoons Gluten-free all purpose flour

1 tablespoon cocoa powder

1/4 teaspoon salt

1/2 cup chocolate chips

1/2 cup walnuts (optional)


Melt chocolate and butter together and let cool.  Mix eggs, sugar and vanilla extract together until completely combined.  Add in butter and melted chocolate.  Mix the flour, cocoa powder and salt together and add to the butter and melted chocolate.  Mix until completely combined and then fold in chocolate chips and walnuts if using.   Heat oven at 350 degrees Fahrenheit, bake for 20-30 minutes or until a knife comes out clean.






Cheese Gougeres

These cheese filled, pastry puffs are similar to a savory eclair.  Made from a French chox dough, the dough is cooked on a pot and then later baked.  This recipe is gluten free version of the Gougeres I made at a cooking camp this summer.  I was surprised at how easy this was to make and how the puffs of dough rose without any baking powder!

Make sure you immediately stir the dry ingredients once they combine with the melted butter and water because this ensures that the dough will rise, be careful not to overwork the dough or it will not rise as much.  I hope to turn this recipe into eclairs soon!

Cheese Gougeres

1 cup water

1 stick butter (1/2 cup)

1 cup high-quality gluten-free flour

1/4 teaspoon marjoram

1/4 teaspoon basil

1/4 teaspoon garlic powder

4 eggs

1 cup cheddar cheese + 1/2 cup more for topping (you can use any cheese you want)

Mix flour, marjoram, basil and, garlic power in a separate bowl.  In a medium pot, melt butter and water together until it simmers.  Once simmering, mix dry ingredients with the water and butter and stir vigorously, add eggs one at a time. Gently fold in 1 cup cheese and spoon 1-1 1/2 scoops on a baking sheet.  Top with remaining cheese.  Bake for 15-20 minutes at 400 degrees F.