Things to Remember to Eat Again


You are so good. 13g CHO.


I was extremely depleted yesterday OR am overly romanticizing autumn on a hot summer day OR this is the most delicious yogurt in the world OR all of these things are true. Moral of story: it’s never too soon for pumpkin spice.


You also are so good. 9g net CHO.

Part two of the depleted person’s ideal snack in the Whole Foods parking lot: this, the best chocolate Kind bar in the whole collection.

Meanwhile I made some things I liked for dinner.

This recipe is mostly copied from the September 2015 Real Simple Magazine's "Roasted cauliflower and Gruyere frittata," tweaked to be more like a thing I got off of a Wegman's prepared foods bar.

This recipe is mostly copied from the September 2015 Real Simple Magazine’s “Roasted cauliflower and Gruyere frittata,” tweaked to be more like a thing I got off of a Wegman’s prepared foods bar.


Oven 450F. Place one (hacked up) large head of cauliflower and one onion, sliced into half moons, on a sheet pan—your largest one. Toss with 2T olive oil and 1 tsp. salt. Roast for 15 minutes, toss, roast for 15 minutes more or until nice and brown in spots. Place these roasted vegetables in a lightly olive-oiled 9″ x 13″ baking dish & set aside.

Whisk together 10 eggs, 3 cups whole milk, one big handful of minced parsley, 8 ounces gruyere, grated. Pour this custard over the cauliflower. Bake (still at 450F) for 30 minutes. Rotate pan. Bake 10 minutes more or until golden brown on top and not jiggly in the middle.

Eat warm with some kind of salad. Eat for lunch the next day and the next day.


This post gave me a burst of energy for making things in advance, and I made the kebaps, even though handling a paste of meat and onions totally skeezes me out. Now I am going to make a quadruple batch for the freezer. I am saving the Jonathan Franzen interview on Fresh Air for this purpose, i.e. to distract me from what is happening on my hands. 100% of people in my family liked these kebaps.


Some things I like about this recipe: uses up the less-perfect apples lingering in the fruit drawer, make in advance, excellent vehicle for hemp hearts, tastes like apple crisp. Drawbacks: ugly to look at, no one in my family likes it but me, carbs.

I followed the original recipe in the book, but used five apples (instead of one) per 1/3rd cup of oats, zero chia seeds, and zero lemon juice. I added two Truvia packets. I stored this in a container in the fridge and ate it four times. I heated it up in the microwave. I sprinkled a heaping tablespoon of hemp hearts and a handful of walnuts on top. I poured on a dribble of milk. I loved it.

Every time I ate it I said, “I can’t believe no one else likes this. It tastes like apple crisp.”


I love, love, love And Here We AreThese muffins are so easy to make the texture is just right and muffin-y. I followed the recipe with a few tweaks. I made them in a micro bundt pan because I couldn’t find my muffin pan. These are my notes to my future self: Oven 350F. Spray mini bundt pan w. coconut oil. BIG BOWL, DRY INGREDIENTS: 375g almond flour + 75g coconut + 2 tsp. baking soda + 1/2 tsp. salt +1T cinnamon. MEDIUM BOWL, WET INGREDIENTS: 500g mashed banana + 3 eggs + 1T vanilla + 1/2 c melted coconut oil. Add wet to dry & mix well. Glob into micro bund with ice cream scoop. Bake 30 minutes, or until brown and set. Remove from pan & cool on a rack. This made 12, plus three bonus muffins in free-standing muffin wrappers.



The barbacoa is in the pot.

Popular with family, easy, makes a lot, freeze half for another dinner, customizable. The first time I made this I followed the recipe in the book exactly. Since then, I’ve made it with canned chipotles in adobo, instead of dried, and I prefer this because I dislike picking the seeds out of the dried peppers. This is the original recipe. These are my notes to myself: place 3 lb, boneless hunk of meat in slow cooker. It is OK if it is frozen. Blender whizz into a sauce: one small can chipotles in adobo, one small onion cut into chunks, juice of one lime, 1/4 cup tomato paste, 4 cloves garlic, 1.5 T apple cider vinegar, 1T cumin, 2 tsp. salt, 1 tsp. dried orgeano, 3/4 c water, 1 Rapunzel bouillon cube. Pour this over the hunk of meat & roll the meat around in it. Add two bay leaves. Cook on low all day or forever. Shred with forks. Serve at the kitchen counter lined with things you like to eat with Mexican food: avocados, lettuce, roasted onions and peppers, cilantro, salsa, tomatoes, cheese, sour cream, beans, tortillas, etc.


I took this survey after seeing it on a Gluten Free people Facebook page. The idea is that the cookie people want to send people these good-looking cookies, hoping they will write reviews on Amazon. It took just a minute and I like free cookies. (I don’t know if the cookies will be good or if the company will even send me cookies.)


6 responses to “Things to Remember to Eat Again

  1. Philippa

    Yum. Will try to make all these. Thanks for the ideas.


  2. This is amazing! I’ll need to try some of these- thank you! You’ve been very busy! I love that the chocolate packet is empty!


  3. Yum!!!! Some day you will open your front door and find me standing there, asking to be fed. And it will be your fault for always posting such yummy things!!


  4. I am OBSESSED with Siggis yogurt, it is soooo good!! And pumpkin is my absolute favorite followed closely by the vanilla. I refuse to buy any other brand now, even though it’s a tad bit pricey.


  5. Off topic, but I thought you might like this Instagram picture but mostly the description. 🙂 Her blog is but she hasn’t written much lately, mostly due to a new baby.


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