Some New Favorite Things

10 Apr

Last time I told y’all about some of my new favorite things, it was full of Solid Gold Sh!t. I’m back with some more favorites and, this time, some even have nutritional value!


If your life hasn’t been changed in awhile, it’s time to try using Cup4Cup gluten-free flour in your favorite recipe and see if you can tell the damn difference– I’m gonna tell you right now (να σας πω κάτι): you will not be able to tell the difference. If Cup4Cup made a GRAINFREE flour, I’d pay $100/lb for it.


Cara Cara oranges are friggin KILLLLING the snack game these days. LordyLOU I could eat a dozen of these. Hurry up and find ‘em– season ends this month!


Sukhi’s Indian Simmer Sauces are the fastest way to get a delicious meal fast. I love, love, love these sugar-free/gluten-free pastes–throw the veggie of your choice t + 1 can of coconut milk (or water…but why?), simmer for 15 minutes, and–voila!– dinner is served. Disclaimer: these guys are NOT sodium free.



BFKef loves his nickname, “Big Easy,” and I love South Africa–so this totally delicious red with ” a succulent bouquet of dark cherries, mulberry, dark plum and honey” is totally our bag.  If it’s good enough for the WineAdvocate, it’s definitely good enough for CasaKefi. We’ll really know we’ve made it when our new favorite wine is feature on my still-favorite wine site VinePair.

I Absolutely Refuse

8 Apr

Last week I worried about the Dunkin’ Donuts Peeps monstrosity– this week’s threat to humanity as we know it comes to us from Subway, you know, “where athletes eat.” With the Winter Olympics over, Subway can no longer purport that world-class competitors fuel their training with processed meat and bread with shoe rubber in it, so the natural next step is to hock the “Mediterranean Collection,” which includes feta, olives, and a “thick creamy” tzatsiki sauce. I am so very much not impressed.





What do you guys think? Yay or nay?

Happy Birthday, MamaKef!

8 Apr


My mom is the very best and it’s her birthday– that’s really all you need to know. Happy birthday tot he best of the best!

I Don’t Know Whether to Laugh or Cry

1 Apr

Dunkin Donuts will begin selling Peeps doughnuts on March 31 through Easter.


Avo Mojito Ice Cream- No Ice Cream Machine Needed!

1 Apr

The other night I was fiending for something sweet– I’m talking ripping everything out of the cabinet, searching the back corner of the freezer, contemplating eating honey from a spoon kind of fiending. I finally settled on an odd combination: the most perfectly ripe Hass avocado drizzled with maple syrup. Surprisingly, it was actually quite lovely.

That got me thinking about creamy, delicious avocados… why must they always be a savory, relegated to sides and dips? I decided that it’s high time avocado had it’s day in the sweet sun and that, gosh darn it,  I was going to make it happen. Okay, maybe I didn’t say gosh darn it. But I really did eat avocado and maple syrup.

A little googling brought me to David Lebovitz’s avocado coconut ice cream. I’m going to go out on a not-often-visited limb here and say that the dairy and sugar version of this recipe is probably to die for, whereas my vegan, refined-sugar-free version is merely just another (very good) reason to live.

photo 2-7

Don’t get me wrong: I really, really like this ice cream. I added lots of mint and lime juice to give it that refreshing mojito taste (can you tell I’m realllllly done with winter?) and let it get good and frozen in a washed-out container of the world’s best gf/sf ice cream on the planet, Luna & Larry. It is not very sweet, and it is most definitely not for those among us who do not enjoy the taste of good-for-you. Final thoughts: this is more like a gourmet gelato you savor a single scoop of, not a frozen treat you polish off a pint of.  Perfect for the next time you’re in the throes of the sugar shakes and just need something to wet your whistle.

Avo Mojito Ice Cream


  • 2 medium ripe avocados (about 1.25 c)
  • juice of 5 limes
  • 1/4-1/3 fresh mint
  • 1 14-oz can coconut milk (NOT the low-fat kind)
  • the cream from 1 can of full-fat coconut milk (put a can in the fridge. Let it sit for 1-2 hours. Once nice and chilled, DO NOT SHAKE, open it up, and spoon out the solid cream from the top
  • 1/2 c sugar (I used coconut sugar)
  • 2 TBS rum
  • 2 TBS maple syrup (you can probably pass on this if using cane sugar)
  • pinch of salt


1. Put the avocado, lime juice, and mint in a food processor and blend until smooth. Add the remaining ingredients and blend again until completely smooth and combined.

2. Put in a glass container (or a recycled ice cream container if you’re never more than 24-hours from your last pint, like me!) and freeze until COMPLETELY FROZEN–this took about 4.5 hours for me. Do not try and judge this in its not-completely-set phase. The flavors come together as they freeze.

** I did not make the dairy version linked above–I used only coconut milk and it set up perfectly without churning. Therefore, I cannot swear 100% that the original version with cream won’t need a churning session in an ice cream maker. But I made a churned batch and an unchurched batch with the coconut milk and it made NO difference whatsoever, so I can bet with 60% certainty that it will be okay with the dairy version, too.

Blueberry Ice Cream Parfait

26 Mar

“You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, ‘Let’s get some parfait,’ they say, ‘Hell no, I don’t like no parfait?’ Parfaits are delicious.”

–Donkey (of Shrek fame)

Truer words were never spoken. My love of parfait started way back in high school when McDonald’s introduced the Fruit ‘n’ Yogurt Parfait–luckily, I’ve kicked it up a notch since 2002 and today’s post is not about fake yogurt, sugary syrup, and genetically modified fruit.

Back before QueijoKef and I went on a Miami bender, CousinKef and ManCaveKef came over for crockpot chicken tikka masala and GF naan.  The obvious thing to do would have been some delicious Indian-inspired dessert (Rasika’s cardamom ice cream comes to mind) but your resident contrarian friend ChefKef took things the other way and went hog wild on an American favorite: blueberries.

I saw this recipe for no-bake Greek yogurt blueberry ice cream and pretty much every synapse in my head fired at once. Determined to make a cute little dessert deserving of my wonderful cousin, I decided to layer it with Babycakes NYC’s vanilla cupcake and drizzle a lemon blueberry sauce allllll over that puppy to make the love child of an ice cream cake, a trifle, and a parfait. Are we in heaven yet?

photo 1-7

Absolutely none of these components requires one ounce of skill (the cupcakes are a ONE BOWL miracle) and I was quite pleased with the results- although as soon as I put them all into mason jars, I realized I should have served them in these cute little ramekins I have. Alas. Presentation has never been my strong suit.



Blueberry Ice Cream Parfait

–The Cake

  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • 2/3 cup coconut oil
  • 1 1/3 cups agave nectar
  • ¾ cup homemade applesauce or store‑bought unsweetened applesauce
  • 3 tablespoons pure vanilla extract
  • grated zest of 1 lemon
  • 1 cup hot water

1. Preheat oven to 325F. Grease two standard 12-cupcake pans. In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.

2. Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. You’ll know they’re done when they’re golden brown and bounce back when pressure is applied gently to the center.

–The Ice Cream

  • 2.5 c blueberries (I used frozen)
  • 16 oz whole milk Greek yogurt (FIBBYDY)
  • 1/3 c sugar (I used coconut)
  • 1/4 c pure maple syrup
  • 1/4 tsp salt

1. Combine everything in a blender or food processor until smooth. Pour mixture into an ice cream maker and churn until thick, about 25 minutes. Pour or scoop Scoop into a large glass dish, cover, and freeze until firm — about an hour.

–The Sauce

  • 2 c blueberries (I used frozen)
  • 1/3 c coconut sugar
  • 1/3 c lemon juice
  • 2-3 TBS coconut milk

1. Bring blueberries, sugar and water to a boil in a heavy-bottomed saucepan. Reduce to medium heat and let simmer for 15 minutes, stirring often.

2. Stir in the coconut oil milk. Stir well and cook for  another 1-2 minutes, then remove from heat and let it cool.

The Parfait

1. Layer your ingredients as you see fit– I did sauce, cake, sauce, ice cream, cake, sauce.

Super Cute Jewelry and NYC Tri

25 Mar photo-89

It’s been a great week since the Rock N Roll Half last weekend- lots of food, not so much running, and more drinks during one weekend with Queijo than I drink in a month of race training.

So–like everyone who enjoys eating, resting, and drinking– I signed up to race in the NYC Triathlon. Which means that the only thing standing between me and my next week of countless calories, endless rest, and bottomless bubbly is a 1500m swim, a 40K bike, and a 10k run. That’s right, sports fans: a 0.9 mile swim, 24.8 mile bike ride, and a 6.2 mile run. Kind of terrifying.

imagesBut luckily for me, I’m running with the awesome folks at Athletes to End Alzheimer’s. I’ll be training, strategizing, and fundraising along side (behind?) a group of dedicated individuals, including BFKef’s sister, WokeUpThisWayKef.

Which brings me to the super cute jewlery. You (yes, you!) have the chance to support the Alzheimer’s Association and their disease-changing research, care, and support. I’ve committed to raising $3,000 and your support would mean a ton!

You can contribute to the fight against Alzheimer’s Disease two ways:

1- Buy a gorgeous, finely-detailed, affordable piece of Chloe + Isabel jewelery from BabyKef’s boutique. Make a purchase using this link between Tuesday 3/25 (that’s today!) and Friday 3/28 and my sister will donate the proceeds to the Alzheimer’s Association!


2- Make a donation directly through my fundraising page. In exchange, I’ll send you baked goods. No, really– check out the melomakarona I sent out last week:



Thanks to everyone who’s donated so far- I’m already more than half way there! Now, I just need to turn eating, blogging, and sleeping back into some kind of swimming, biking, and running routine. Uncle Frank… is this a joke?

uncle frank


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