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ingredientsWhen you play a rockin’ fun show at a great club in LA on a Monday, chances are on Tuesday you’re going to be a little worn out. Yes, this post is autobiographical. Shocker! So last night I found myself crashed out on the floor with my pup, watching tv and too lazy to change the channel. With a sweet tooth. When that happens, there’s only one remedy–chocolate chip cookie cake in a cup! Is it a little gross? Maybe. Does it involve the microwave? Yep. But hey–if you need something sweet, this takes all of 2 minutes. TWO. TOTAL. Gluten-Free Chocolate Chip Cookie/Cake In A Cup (Say that 10 times fast!)
  • 1 tbls. sunflower oil
  • 3 tbls. light agave
  • 1/2 tsp. pure vanilla
  • 1/4 cup Pamela’s baking mix
  • 1-2 tbls. chocolate chips or bittersweet chunks of chocolate
Mix all the ingredients in order in a coffee mug. Pop it in the microwave for about 40 seconds. Let it cool (a little) and eat! xox
It ain't pretty, but it eats good!
It ain’t pretty, but it eats good!
 

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You’re welcome. coconuticecream_smallOkay, here’s the deal. Those of us who may have a tough time digesting ice cream still deserve the creamy goodness of frozen yum in the summer months! This recipe is so easy it’s almost criminal NOT to make it. Three ingredients. THREE! And done. Organic Gluten-Free (duh) Vanilla Coconut Ice Cream Put on some tunes! Yesterday’s soundtrack was “Blurred Lines” by Robin Thicke. I loved it! Until I realized that the lyrics are basically celebrating date rape. Ah well, what’re you gonna do.. photo
  • 1 can (14 oz.) coconut milk — I used low fat but the full cream is awesome
  • 1/2 cup organic evaporated cane juice (sugar)
  • 1 tsp. pure vanilla
Mix the ingredients in a large mixing bowl until well incorporated, then pour into your ice cream maker for about 25 minutes. Put in a freezer safe container and freeze for a few hours. Done! Delish! xox p.s. If you don’t have an ice cream maker, you should. They’re cheap and easy. (Insert joke here.) But you can also mix all the ingredients and skip the ice cream maker step. Just stir the mixture every half hour or so while it’s freezing.  

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(Photo by Brooke Wilen)
(Photo by Brooke Wilen)
Happy July! It’s hot! Africa hot! Tarzan couldn’t take this kind of hot! (Bonus–if you guess the movie that’s from I’ll send you a CD.) Gluten-Free Plum Sorbet (Makes enough for 4) When it’s this hot, you need some cooling music–this weekend I was listening to Suba, great music from Brazil!
  • 1 1/2 lbs. ripe plums, peeled and pitted
  • 1/2-3/4 cup light agave, depending on how sweet the plums are
  • 1 tsp. vanilla
  • 1 tsp. fresh lemon juice (optional, but I dig the extra tang)
Pop all the ingredients in a blender and puree. Chill the mixture until really cold, at least an hour. Pour the mixture into your ice cream maker and fix according to its instructions. *Note: If you don’t have an ice cream maker, no worries! Pour the mixture into a freezer safe container and stir every 1/2 hr or so while it freezes.. Done!! Serve with a delicious gluten-free cookie..In this case, Amy’s organic gluten-free shortbread cut through the tang of the plums beautifully! xoxo
All gone!
All gone!