Category Archives: Vegetarian

Jalapeno Cheddar Scones


Welp. We made it to Tuesday. The last Tuesday of January. I’m not really sure where this month went, but I’m not asking questions. Living in Seattle definitely has its cons this time of year. I feel like even a drop of sunshine on the cloudiest rainiest of days gives me a glimmer of hope. I don’t mind the rain much, shoot running in the rain is awesome, but the greyness definitely gets to me after a while.

I was thinking on the walk to my bus station after work on Friday how used we get to negative things in life. Woah, this post is about scones, where the heck are you going? Chill. I work Downtown right next to one of the “sketchy” areas. It makes me sad that the homeless man that clearly is mentally unstable gets ignored every day. I hate that it always smells of urine and the sound of sirens fills the air. I hate that once I get to the bus station it reaks of weed and sometimes random people come up to me and start talking about random crap. I hope that one day I’ll have an answer on how to help the problem, but for now I want to be thankful for what I do have and will pray that the answers will slowly come. Maybe someday I’ll be able to do this through food. What a wonder that would be.

So, this week is my husband’s birthday. I am so excited because I’ve made plans to go snowshoeing with friends this weekend. More on that later, but wow I’m so excited!! Also! I’ve decided to do something crazy. I’ve decided to train for a marathon. All 26.2 miles. For some reason, I am not afraid. I’ve run 8 miles since Saturday and it’s been relitavely easy so far. I’m thankful for this newly found strength and hope it will continue through this training season. All FIVE crap months of it. Eesh.

Ok, so would you like me to shut up and talk about scones already? Well, fine. These suckers ARE AMAZING. You know how I know? My husband (who is definitely not gluten free) almost ate them all! They are light and fluffy in the middle and have a nice crunch on the bottom. They are best eaten day-of, but I highly doubt that’ll be a problem for you. They are THAT delicious. Have fun!

  • 1 cup all-purpose gluten free flour (I used a blend of 40% millet flour, 30% sweet rice flour, and 30% tapioca starch – this combo is brought to you by the great Gluten Free Girl. Look her up to read more on flour blends!)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 4 Tbsp cold butter, cubed
  • 1/4 cup coconut cream
  • 2 eggs, divided
  • 1/8 lb raw sharp cheddar cheese, grated
  • 1/2 jalapeno, minced

1. Preheat the oven to 400 degrees F.
2. In a small skillet, melt a small cube of the butter in a skillet and sautee the jalapeno. Cook for about 2 minutes or until soft. Set aside to cool. Once cooled, place in a bowl with the cheese and thoroughly mix with a pinch of flour.
3. Combine the flour, baking powder, and seas salt in a large bowl. Cut in the remaining butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Mix one of the eggs and the coconut cream and pour into the flour mixture. Fold the mixture until it starts to form a dough then add the jalapeno and cheese mixture. Mix until everything is incorporated.
5. Pour the dough onto a floured board and knead gently. pat dough into a loaf (about 1/2″ – 1″ thick) and cut into triangles.
6. Place the scones on a parchment paper lined baking sheet and brush with an egg wash (the remaining egg mixed with a dash of water and beaten). Lightly cover the tops of each scone.
7. Bake for 20-25 minutes or until golden brown.
**Tip: If some of the cheese happens to melt out of the scones, don’t panic! Use a sharp knife while they’re still hot and trim of the cheese. These are delicious to eat by themselves.


Cheesy Quinoa Breadsticks

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I guess it’s a good thing that blogging isn’t my profession (insert ‘yet’) because I would have to fire myself for being so behind.

Guys, my life gets crazy sometimes. The past month…has been crazy.

SO…I made this recipe. It’s not my own and I cannot take credit for it. Unfortunately, when I get stressed or really busy, my creative side often takes a hit and this is when research comes into play!

I found this recipe online recently and just want to note how BOMB it is. That didn’t sound like a “Liz” thing to say. I am so sorry I said that.

Anyway, these breadsticks are amazing. They’re light and crispy with a breadiness in the center. Note how in the original recipe you can use this as a pizza crust as well! I just decided to go the cheesy breadstick route because, well, cheese. Also….the only modification I would recommend would be to use raw cheese in this. As someone who has been lactose intolerant for almost their entire life, I can say that raw dairy definitely has a way more positive effect on the body. It’s dairy the way it’s supposed to be consumed! Always in moderation, though, peeps!

Happy cooking!

PS How do you guys feel about me posting the results of other bloggers creations on here from time to time? Yes or no? Let me know!

Asian Noodle Bowl

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There is something about Seattle that is so amazing.

On September 1st, it literally felt like fall.

Normally I’m still trying not to sweat everywhere, so this is such a treat for me to be able to enjoy the outdoors.

Fall is my favorite.

This year I plan on making tons of soups, so get ready.

Last week I made this noodle soup thing on a whim and it was really tasty.

It’s got a little kick to it, which I like, but a soothing herby-ness that I really enjoy. We made this before trivia where we came in dead last and won a 40 oz PBR! Gross!


  • 4 cloves garlic, minced
  • 2 Tbsp chili sesame oil
  • salt and pepper
  • 2 Tbsp olive oil
  • 2 baby bok choy, chopped
  • 6 ribs of celery, diced
  • 1 1/2 cups shredded carrots
  • 2-3 Tbsp lemongrass paste
  • 32 oz vegetable broth
  • dash of red pepper flakes
  • 2 Tbsp rice vinegar
  • 2 packets of fresh rice noodles (I get the kind from Trader Joe’s)

1. In a large pot, heat the sesame chili oil with the garlic on medium heat.
2. Once the garlic becomes fragrant, add the celery, shredded carrots, and stalks of the bok choy (you will add the leaves later).
3. Add the olive oil and stir until everything starts to become soft (translucent).
4. Add the vegetable broth, bok choy leaves, lemongrass paste, rice vinegar, red pepper flakes, and salt and pepper. Lower heat to medium low.
5. While the soup is cooking, prepare the fresh rice noodles following the directions on the package. Once cooked, rinse with cold water and drain.
6. Add the drained rice noodles to the soup and cook for about 5 minutes. By now the soup should be hot!
7. Serve immediately.