Posts in i make food
~updated~ pancakes
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hey ho! 

it's muggy outside! it's gross outside! i hate walking outside! this is new york city at its finest: humid and hot summertime. it's cool though. i only have to deal with it a bit longer before having to deal with it every day in los angeles (hello, college). 

*sigh*

i question whether i was really born for sun. 

i realize i haven't done a link love-ish thing in a while-- where i share internet things that have piqued my interest and things. maybe i'll do that now. that sounds like a plan.

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izzy's link love of july thus far

1. yesterday, me and my friend isla popped into this ~concept~ store in nolita, nyc called bulletin with the coolest shirts and jewelry and lapel pins and other things that celebrate females. a portion of all purchases goes directly to planned parenthood of nyc. yessssss.

2. as i'm slowly starting the process of figuring out what i need for college living (more specifically, in the heat of LA), i realized that what i really really really need in life is this handmade double-sided graphic quilt from cold picnic. get ready for my plant-filled/interior-designed dorm next year. 

3. yeah, it feels like summer.

4. jack harries's new short films never fail to amaze me. a narrative on the effects of technology, rawness, traveling, and connecting with others: headed east.

5. ever since i watched this video (living as a new yorker), i've never not noticed this thing that train conductors do.

6. you know i love james turrell.

[[[ end of link love ]]]

now, onto that pancakes recipe. aka what this post is really about.

remember these? i don't even remember the last time i made those pancakes. (hint, it was actually over a year ago). i don't even remember the last time i had a banana.

so here, i give you an updated fluffy pancakes recipe. it involves fresh egg whites (leftover from making frozen custard) and coconut flour. easy peasy.


fluffy pancakes for one

serves 1

what you do

1. in a small bowl, sift together coconut flour, coconut sugar, baking powder, and salt. mix until combined.

2. in another medium bowl, whip egg whites and vanilla until stiff peaks form.  

3. pour flour mixture and coconut yogurt into whipped egg whites. starting with 1 tablespoon, fold together almond milk with everything else using using a spatula until a thick batter forms. you might not need all 1/3 cup of the milk. 

4. spray a castiron skillet with coconut oil and set dollops of 1/4 cup of batter onto the pan. cook for 2-3 minutes on each side until the edges are brown. 

5. serve and drown in (very pure, very vermont) maple syrup.

what you need

  • 3 tablespoons coconut flour
  • 1 tablespoon coconut sugar
  • pinch of baking powder
  • pinch of salt
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut yogurt (or applesauce) 
  • 1/3 cup almond milk

 


you're welcome. 

(yellow) carrot cake muffins
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i'm done. officially done. (just not a grad quite yet).

i celebrated my last day of classes with a netflix binge, a steak, and garlic sugar snap peas. maybe not a whole steak. but definitely the majority of one (thanks, abby's mom). 

and then i ate these muffins this morning for a bit of an after-party.

classes are over. may 18. yesterday was my last day of wearing a green kilt, my last english class, my last math class (talking about gerrymandering, of all things), my last lunch out, my last skipping of first period. that was it.  

and yet, it doesn't really feel over. 

the past few weeks have been worrying over outfits and shoes and dates for prom. it's crazy. i never really thought that i would make it to prom (forever ago, it just seemed like some unattainable event in tv shows based in suburbia. which is half true). 

it's coming to an end. and then arising into a new beginning at film school next year. 

damn, i'm a graduating senior. there goes thirteen years of my life.

p.s. i compiled a playlist of songs that have recapitulated those thirteen years. 

if you're a teenager, get ready for nostalgia. 

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make sure you listen whilst whipping up these muffins. 


carrot cake muffins

serves 6

what you do

1. preheat oven to 350˚F. grease 6 muffin pans and set aside. 

2. in a medium bowl, whisk together almond flour, psyllium husk, flaxseed meal, baking powder, baking soda, salt, and spices. set aside.

3. in another bowl, cream together coconut oil and sweetener until fluffy and light. whip in vinegar and vanilla extract until fully incorporated. 

4. mix in eggs one at a time. (the wet mixture looks a little "broken" at this point. totally normal). 

5. add in the dry flour mixture in two parts. mix for a few minutes until fully incorporated. fold in carrots. 

6. distribute batter evenly into 6 muffin pans, smoothing out the tops. bake for 13-15 minutes or until a toothpick comes out clean. 

7. let cool, add coconut cream, almond butter, and cacao nibs for some fun. enjoy.

what you need

  • 1/2 cup fine almond flour
  • 2 tablespoons psyllium husk, ground
  • 1/4 cup flaxseed meal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup coconut oil, softened/room temperature
  • 1/4 cup granulated sweetener (i used monkfruit sugar)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon vanilla bean powder
  • 2 eggs
  • 3 medium carrots, finely grated

yeah, i've made zucchini bread, pumpkin bread, and carrot cake muffins in the span of 15 days.

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nut-free ginger bliss balls
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i've been obsessed for the past few weeks with making bliss balls, fat bombs, nut-seed-coconut snacks. like, blending all the extra seeds or nuts or cacao nibs and nut butters that i have and eating it all. i think i've made a different test batch every day after i've gotten home from school. weird? yeah, definitely. 

i mean, lee's fat bombs have kind of taken over the health-foodie side of instagram, and they look awesome every time. (yeah, i know, "fat bombs" sounds pretty... non-health-foodie, but we'll just go with it). 

i've mentioned that i'm eating more fats and less carbs. these are the perfect snack for this purpose. they're sugar-free and high-fat, so they'll fill me up between meals if i'm on the run. (just like on our road trip for 11 hours at a time, for example).

because of the ~nutritious~ seeds that are in this recipe, these snacks are high in:

1. OMEGA-3s

improves heart health, reduces inflammation, helps menstrual pain, supporst healthy skin, fights autoimmune diseases

2. OMEGA-6s

reduces inflammation, helps reduce nerve pain, lowers high blood pressure, supports bone health

3. POTASSIUM

stimulates neural activity, stabilizes blood sugar and pressure, supports bone health, strengthens muscles, boosts metabolism, reduces anxiety and stress

4. MANGANESE

supports bone health, helps maintain cognitive function, reduces pms symptoms, supports lung health

5. HEALTHY FATS, to keep you fuller longer

for the purpose of my sanity, we'll revise the name from fat bombs to bliss balls. cool? cool.


ginger bliss balls

serves 10

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what you need

what you do

  • 1/2 cup dried unsweetened coconut
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 tablespoon flax seeds
  • 3 tablespoons coconut butter, melted
  • 2 tablespoons almond butter
  • 2 teaspoons ground ginger
  • monkfruit sweetener (or maple syrup) to taste 
  • salt
  • hemp or sesame seeds to coat

1. blend everything together in a food processor or high-speed blender

2. sweeten bit by bit with monkfruit (or maple syrup)

2. roll 10 evenly-sized bliss balls. coat with seeds of choice

3. store in refrigerator 

oh happy days.

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