About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Thursday, October 29, 2015

Maple Walnut Freeze

For the past 7 weeks I've been doing a crossfit challenge that incorporates fitness and nutrition. The diet level I chose is pretty strict, basically strict paleo. In the need for something sweet, I got to creating again. 

In a food processor put:

6 bananas
1 can of full-fat coconut milk
12 medjool dates
1 cup of pure maple syrup

Process on high until smooth. Pour into a freezer-proof bowl. Mix in 1/2 cup cacao nibs and 1 cup of chopped raw walnuts. You can alter the amounts of these 2 ingredients if you want.  Cover and freeze. Stir it every hour or so. You may need to let it soften a bit before you eat it.


Friday, September 11, 2015

Peaches & Cream

So easy. 3 simple ingredients. 

1 cup of almond milk
1 banana
2 peaches

Everything goes in the blender until smooth. 

Monday, July 13, 2015

Peanut Butter Cup Freeze

Giving up ice cream, especially Perry's ice cream sandwiches, was the hardest thing for me when I went gf/df.

I've had it suggested to me to use frozen bananas to create ice cream but have always been hesitant.  I don't like mushy bananas and I couldn't imagine this not being mushy.  

I finally grew a set and made some. I figure peanut butter and cacao makes everything better, right?

In a food processor put:
2 frozen bananas
1/4 cup of organic peanut butter
2 tablespoons of cacao
Mix until completely blended. 
Top with crushed raw almonds and cacao nibs. 

Saturday, July 11, 2015

Snickers Bar Buzzzzz

I originally had a different name for this but when my coach said it tasted like a Snickers Bar I changed it. I usually get inspiration for names based on the flavor and I was going for something like Kicked Up Monkey or something like that. After his comment though I noticed it too. The instant espresso gives this a great caffeine punch. The dates give it the caramel flavor. I used cacao powder to flavor it and added the whole nibs as an afterthought. I love the crunch they have and it was perfect in this smoothie.  This was the perfect pick-me-up for my 6 hour road trip to Fort Drum today and I'm pretty sure it'll carry me through the Rolling Stones concert I'm going to tonite! 


2 cups of almond milk
2 scoops of protein powder
1/4 cup of cacao powder
1/4 cup of instant espresso  
3 tblsps of hemp powder
2 tblsps of maca powder
2 tblsps of mesquite powder
1 tblsp of lucuma powder
3 tblsps of rolled or Irish oats
Handful of raw almonds
1/2 cup of peanut butter
2 bananas
6-8 medjool dates 
8-10 ice cubes
Chopped cacao nibs

Put everything except the ice and cacao nibs in the blender. Once it's blended, start adding the ice. After you pour it into glasses or whatever, add the cacao nibs. You can add however many you want. This recipe makes enough for 2-3!

Thursday, July 9, 2015

Cherry Milkshake

OK so I lied. Not much of an experiment as it was some basic ingredients. Still, I love love love cherries and this was pretty thick and tasted close to a milkshake.  I didn't use ice in this because the cherries and berries were frozen.

2 cups of almond milk
1 scoop of protein powder 
1 banana
1/4 cup of raw hazelnuts
1/2 cup of black raspberries 
2+ cups of cherries

You know the drill. Throw everything but the cherries in and blend. Add the cherries a little at a time. 

Smokin' Sit-Up Maple Smoothie

While rummaging through Trader Joe's I came across maple water. Basically it's the unprocessed sap from maple trees. I live in Western New York so I've had the opportunity to taste pure unprocessed maple sap. It's consistency is very much like water and it tastes like water that has been flavored with a touch of maple syrup. Just to be clear, when I say maple syrup I don't mean Log Cabin or Mrs Butterworth's etc. I'm talking about 100% pure maple syrup. Nothing artificial. 

I made this smoothie this morning and had some before my WOD. That might be why I beat my coach's time in gymnastics and his number of sit-ups in the WOD.  Maybe I should have brought him his earlier!  I told him it needed a name and he suggested Smokin Sit-Up Smoothie. I liked it so I used it. 

It's pretty sweet. I put the ice in while instead of crushing it in the mixer but you can crush it if you like.

1 cup of almond milk
1 cup of maple water
2 bananas
6 medjool dates
2 scoops of protein powder
3 tblsps of hemp powder
3 tblsps of Irish oats
1 handful of raw almonds
8-12 ice cubes

Everything goes in the blender on high until smooth. 

Thursday, July 2, 2015

Chocolate Sweet Potato Protein

Last sweet potato experiment for the week.  I think I could probably add them to any of my recipes at this point. 

You can use any raw nuts and any nut butter that you like. I just use what's laying around. 

And no.......there's no picture. I forgot to take one again and it was gone before I remembered. 

2 cups of almond milk
1 scoop of protein powder
3 tablespoons of hemp powder
3 tablespoons of whole oats 
3 tablespoons of cacao powder or nibs
1-3 tablespoons of instant espresso 
1/4 c organic peanut butter
1/4 c raw hazelnuts
4 medjool dates
1 banana
1 sweet potato
12 ice cubes

Cube and cook the sweet potato in the microwave or oven until it's soft then let it cool completely. 

Throw everything but the ice cubes in a high powered blender.  As its mixing, add the ice one cube at a time.  You may also have to add a little more milk to thin it out.

This makes enough to share or save!

Tuesday, June 30, 2015

Sweet Potato Protein

Again, here's me trying to choke down sweet potatoes.  It's amazing what peanut butter does for things!  Throw in some PB and all is right with the world! 
I have to thank my coach for being my guinea pig. Good thing he doesn't mind trying new things, especially knowing he may be getting something that doesn't taste so great. Thanks Robbie!  I would have never posted yesterday's or today's recipes. I also have to thank Matt L & John H for sharing the idea to put sweet potatoes in smoothies. Not something I would have ever tried. 

Make sure when you're choosing sweet potatoes, make sure to choose the ones with reddish skin and orange flesh (labeled as yams) over the white ones. 

Sadly there is no picture today. We drank it all before I remembered to take one.  Hopefully I'll remember tomorrow!  


2 cups of almond milk
1 scoop of protein powder
3 tablespoons of hemp powder
3 tablespoons of whole oats 
1/4 c organic peanut butter
1/4 c raw cashews
4 medjool dates
1 banana
1 sweet potato
12 ice cubes

Cube and cook the sweet potato in the microwave or oven until it's soft then let it cool completely. 

Throw everything but the ice cubes in a high powered blender.  As its mixing, add the ice one cube at a time. 

This makes enough to share or save!

Monday, June 29, 2015

Blueberry Sweet Potato Smoothie

I have a couple of friends who frequently put sweet potatoes and yams in smoothies. These are not things I like to eat, let alone want to drink them.  

I've been playing around with this smoothie recipe for a couple of weeks but couldn't make it taste good.  I couldn't seem to pick out any other flavor except the yams. Lucky for me my coach didn't mind being a guinea pig today. He liked it and said I should publish it so if you don't like it, I guess we can blame him. 😁

1 cup of unsweetened almond milk
1 banana
1 apple with skin
1/2 of a yam w/ skin 
4 medjool dates
3 tablespoons of hemp powder
1 scoop of your fav protein powder 
1/2 cup of blueberries (or more if you like)
1/4 cup of raw walnuts

Cube and microwave the yam until it's soft then let it cool. Then just throw everything into a high powered blender until it's blended.  Maybe add the ice last a cube at a time.  I doubled this and used 12 ice cubes.


Monday, June 8, 2015

Magnificent Mayan Protein Smoothie

The Mayans definitely had some culinary creative skills.  Chocolate and spicy heat are one of my favorite combinations!  I'm not too picky on what the heat profile is but I do love smoky heat with chocolate. This smoothie has a perfect choco-spice flavor that hits you in the back of your throat with every swallow!

1 cup of nut milk
1 banana
3 tblsps of Irish oats
1 scoop of your fav protein powder
3 tblsps of hemp powder
2 tblsps of raw cacao nibs or powder
1 tblsp of Maca powder
1 tblsp of cinnamon
2 tblsps of raw honey or 4 medjool dates
1/2 tblsp of cayenne pepper
1 tsp of ancho chili powder
1 tsp of chipotle chili powder
4-6 ice cubes

Throw it all in the blender, except ice,on high.  Add ice a cube at a time until the ice is crushed.  If you have a vitamix or other high powered blender, you can put all the ice in at once.

Wednesday, June 3, 2015

Chocolate Pumpkin Protien

I love days when I experiment with shit and it actually comes out kick-ass delish! That's today!  All a big question mark.  I was prepared to dump this and start over but when I tasted it I was like, hell yeah!  This is a keeper for sure!

The pumpkin juice for this is from all those pie pimpkins I juiced last fall.  Remember those?  Juice them raw skin and all and then freeze the juice in ice cube trays.  I thought I used it all months ago.  It's amazing what you find when you reorg your freezer!

For the hemp powder and protien powder, follow the directions on the container.  Just because of my dairy issues, I use a plant-based protien (Vega Sport) but use whatever you like. 

•1c of unsweetened almond, hemp or any other nut milk OR 1 cup of water and •1/2 cup raw nuts of your choice
•1c of pumpkin juice (I use pie pumpkins)
•1 banana
•1T coconut oil
•Hemp powder (your fav kind)
•Protein powder (your fav kind)
•2T cacao nibs
•1t nutmeg
•1T cinnamon
•1T cayenne pepper
•2T of raw honey or 4 medjool dates

Throw it all in the blender on high for about 2 minutes.  If you have a smoothie setting, use that shit!

Monday, April 6, 2015

Spicy Chipotle Wraps

Not being able to eat gluten puts a damper on sammie-eating.  There's only so many times you can eat a lettuce wrap.  The original recipe for the base of this bread comes from a raw food restaurant called 118 Degrees, which is in Costa Mesa, CA.  This variation of the recipe is my own.  You will need a Vitamix or comparable blender.  If you have a dehydrator you can use that otherwise this can be done in a convection oven.

4 cups of Thai young coconut flesh.  While this coconut works the best because it's so soft, you can use any coconut flesh.  If you choose to use coconut other than Thai young, make sure you chop it small.

2 cups of water

4-6 dried chipotle peppers re-hydrated in the water

2 tablespoons of raw honey

sea salt to taste

2 tablespoons of psyllium husk

If you are using your oven, line 2 large cookie sheets with parchment paper.  Set the temperature to 170 degrees on convection.

If you are using a dehydrator, there is no need to line the trays.  You'll need 4.  It should be set to 110 degrees.

Put coconut flesh, water, chipotles, honey, and salt into the blender and blend until smooth.  Add psyllium husk and blend a bit more.

Pour batter evenly into the trays for the cooking device that you are using.

If you are using a dehydrator, wraps should be dehydrated for 6 hours on 110 degrees

If you are using a convection oven, you must keep the door propped opened but keep the fan on. This is best achieved by putting a rolling pin in the door to prop it and keep the fan on.  You will need to check the wraps every 30-45 minutes.  You will need to rotate the trays a couple of time during the process.  After 2 & 1/2 hours, peel up the wrap and see if the bottom is still sticky.  If you can peel up the wrap and nothing is left behind, gently flip over the wraps and finish cooking.

When the wraps are done, cool slightly.  Cut them into four pieces, width-wise.  Lay each wrap on a piece of wax paper, roll up, and store in an air-tight container in the fridge.

If you end up with some crunchy pieces, you can eat them as crackers!

Sunday, January 25, 2015

Thai Coconut Soup

This one time, in an Asian restaurant, I had this soup........Sorry. American Pie is one of my favorite movies and I'll take any chance I can to use the band camp line. So anyways, I really liked this Thai soup I had.  It did come with noodles but I asked the waitress to leave them out.  It was really delicious with the right amount of heat to balance out the coconut milk.  

I wanted to make it at home but put my own spin on it. I like lots of shit in my soup. This recipe makes about 3 dinner servings and about 5 lunch servings.  I'll usually make this on a Sunday night to have as lunch throughout the week.  


•1 can of full-fat organic coconut milk
•1 carton of organic chicken broth*
•5 boneless organic chicken thighs**
•3 tablespoons of Thai chili or other spicy olive oil (if you don't like heat, don't use the shit!)
•1-2 bunches of scallions
•5 or more brown crimini or baby bella mushrooms or any small mushroom 
•Thai chili peppers or any other friend chili pepper to taste
•Diced kale, spinach or whatever the fuck else you want for a leafy green
•Kelp noodles (optional)
•Any other veg you might want to throw in the pot (peas work well)
•Diced avocados for a topping (1 good-sized avocado will be perfect for 5 servings)

If you're using chicken:  Sprinkle the chicken with paprika and grill it on low-medium heat.  If you have a cast iron or other type of indoor grill pan, use coconut oil or olive oil to prevent sticking.

Combine the coconut milk and broth in a sauce pan.  Heat and wisk well until incorporated.  Chop scallions and add to the pot. Use the green part to!  Add the Thai chili olive oil.  You can add more or less depending on your tastes.  

When chicken is done, chop it into bite-sized pieces and add it to the pot. Slice the mushrooms and add those in.  If you are using extra Thai chili peppers, put those in.

Bring to a quick boil them immediately reduce heat to simmer for about 10 minutes.

Put the kelp noodles in your bowl and ladle the hot soup over them.  Top with some avocado. 

LUNCH PREP: If you are making this to use as lunch for the week, your prep will be a bit different if you are as anal as I am. First, set yourself up with 5 containers. I use canning jars. The only things that will go in the pot are the broth, coconut milk, scallions, mushrooms, and chili oil. 

Put one diced chicken thigh into each container then add some kelp noodles, any chopped greens, and any other veg you're putting in. 

Ladle broth evenly into each container. Cover when it's cooled. 

Seriously, the only reason I prep different for lunch is because I want it to be as even as possible for each day. It's nuts but that's me. You can totally chuck everything into the pot and do whatever the hell you want. It's your lunch!

*use veggie broth for a vegetarian option
**leave out if making vegetarian