Can I just say I am extremely lucky that my boyfriend happens to make the trek with me out to LA (Erewhon specifically) to get the most delicious gluten-free bread. If you live in LA or happen to be visiting, I really recommend visiting Melrose. An adventure is to be had when you load up an electric scooter and ride your long along the colorful streets with unique eateries. Erewhon is a magical, self described “health food market” with plenty of allergen friendly foods and products. Erewhon carries Bread Srsly, which meant we stocked up on plenty of loaves and rolls.
Bread Srsly was the first gluten-free bread that tasted like real, quality bread, which for me meant I wasn’t missing out on flavor and texture. I hadn’t had their delicious bread until recently when we went to the Celiac Disease Gluten Free Expo. While we were there, we sampled their new varieties. It is worth every penny for this bread. The tangy sourdough flavor that leads to peak bread-high. I attribute this to the bread being wild-fermented, or cultured.
I’m definitely someone whose constantly on the move. Restless by nature until the urge for a nap kicks in and I have to recharge. When your day happens to revolve around the hustle – simplicity works best.
For those busy days I try to plan ahead and consider what I’ll be nibbling on during the day. I make these choices because I know I feel better when I’m giving my body whole foods. I speak passionately about this because I used to deal with frequent health issues, and in the past I was not always eating nutritiously. Now, I’m in the stage of my life where I am prioritizing my health and what I consume. Sticking to whole ingredients (most of the time), but not limiting myself to indulgences every so often (non dairy cookie dough ice cream).
I think I prefer making baked goods from scratch. As grateful as I am that premixed flours exist my personal choice is that, if I can somehow duplicate a baked good with minimal ingredients and a little practice then it seems worth it in the long run. Even though it’s September, it’s still summer but I’m still over here playing some old Taylor Swift jams and of course paying an homage (like please go away hot weather) to summer!!
These muffins are so fluffy and a really proper way to end out summer. I had these strawberries from Trader Joe’s I wanted to use, leftover lemon from a previous baking session, and some nighttime inspiration – side note if you haven’t read Jenny Han’s book series To All The Boys I Loved Before, or its Netflix film counterpart then you’re truly missing out. Lara Jean Covey is a literary icon who you’d find sipping strawberry milkshakes at a 50’s diner or baking, baking all the time. So basically take your pick: binge the book series and then watch the film or the other way around and have your heart restored with joy and hope.
Oatmeal has a nostalgic place in my heart. We often think of the paper-packaged overtly sweet packets that would be ready in a few minutes. The warmth of oats on a cold morning, the ease of its quick preparation would lead me to gravitate toward it as a child. Nowadays I go for the healthier route and they are one of those staples that are easy to assemble and devour. You can add as much as you’d like to create a filling bowl, from dried fruits to edible flowers, and coconut butter. It’s hearty and filling which is ideal for on the go or a cozy day-in breakfast.
Before Liora Bel’s recipe from her cookbook The Mix, I would have never thought to add tahini to my oats. However, it’s no different that adding a nut butter, except this falls under seed butter. So if avoiding any kind of nut is on your radar, look to tahini for that neutral creaminess and loads of nutrients.