If a galette could be a sleeping bag...

...I'd climb right in this one and snuggle down for the winter...What??

Oh hey guys! Anybody here in the mood for comfort food that doesn't add "comfort" to your waist? This rustic galette (emphasis on rustic) adheres to most paleo guidelines with the exception of some raw sheep's milk fontina and butter in the crust - although it would be equally delicious without cheese and you could sub ghee or coconut oil for the butter! It would be a great addition to a Thanksgiving table, but has also served for clients as an easy dinner or even breakfast alongside eggs and greens. Most importantly it's easy and the "rustic" part means it can look thrown together and it seems intentional (kinda like my hair most days).

Sure to impress the heck out of whoever you're spoiling, without any serious effort on your end. So what are you waiting for? Get outta here and get your galette on!



Caramelized Onion, Fennel & Apple Galette 


1 1/2 c almond meal

3 TBS organic/pastured butter, cut into cubes

2 TBS honey

1/4 tsp salt

1/8 tsp baking soda

Cold water (1-4 TBS)

1 egg, beaten


2 TBS olive oil

1 small bulb fennel, thinly sliced

1 small apple, thinly sliced

1 small onion, thinly sliced

2 ounces fontina cheese, shredded

1/2 tsp sea salt

1/8 tsp black pepper

1/8 tsp red pepper flakes

1 Rosemary sprig

1. Preheat oven to 350 degrees. Place both almond meal and cubed butter in the freezer for at least 30 minutes. 

2. Once chilled, combine almond meal and butter with honey, salt & baking soda. Cut the fat into the almond meal using a pastry cutter or in a food processor until it is evenly distributed, but still visible.

3. Add ice water one tablespoon at a time, until the dough begins to come together. Gather together with your hands and shape into a disk. Wrap in plastic wrap and chill in the fridge for 30 minutes.

4. While dough is chilling, heat olive oil in a large skillet over medium-low heat. Cut fennel, apple, and onion into small, thin slices and add to pan (If crowded, you may want to split them among two pans).

5. Allow the ingredients to sit in the pan as they begin to brown, stirring only occasionally as to allow for caramelization. Add remaining spices/herbs.

6. When the filling has caramelized, remove from heat and take out rosemary sprig before adding half of the fontina, stirring as it melts/evenly distributes.

7. Remove dough from fridge and roll out between two pieces of parchment/plastic wrap (if it gets sticky, lightly dust surface or dough with tapioca/arrowroot starch).

8. Roll dough to 1/8 inch thick and transfer to parchment-lined baking sheet. Spread filling in center of galette dough, leaving 1 ½ inch border around the edges. Sprinkle with the remaining fontina and then fold the edge over the filling (center will be open).

9. Brush the dough with beaten egg and bake for around 25 minutes or until crust is golden and cheese is melted.

Serves 6-8


Serious Business Brownies

   "Serious Business" Brownie w/ Maple Bourbon Ice Cream

 "Serious Business" Brownie w/ Maple Bourbon Ice Cream

I am shocked that my first blog post is such a departure from the usual nutrient-dense, health-promoting fare I am such an advocate of. However, the launch of my site happened to come at a time of chocolate  (and maple bourbon ice cream...and pizza...oh my!). You know those times...when nothing else will do. I typically stay as far away from baking as I possibly can. You know portion control? When you eat just one of something & then move on? Good, that makes one of us. I seem to have missed out on that gene...I feel magnetically drawn to anything that tastes good, as if it it will taste better the 3rd or 4th (or 5th or 6th) time I eat it. Thus the reason I avoid sweets 99.9% of the time. It seems you caught me on one of my .1% days, but at least you're meeting the real me right off the bat. All my cards are on the table, folks! So here we go...

Luckily these brownies are grain free and sweetened with coconut sugar, honey & dates, but in all reality that's where the "healthy" stops. These brownies are serious business...so serious in fact that their fudgey, chocolatey gloriousness kept even a crazy portion-control-less psycho like myself from going back for seconds. So when a healthy, nutrient-dense, brownie substitute just won't cut it, make these & rest assured that they are still watching over your health with their grain-free, pastured egg, cacao powder, refined sugar-free goodness.

 (I stumbled upon Zenbelly's glorious grain-free, nut-free brownie creation and just had to try them. Of course I ended up tinkering with them to get this recipe, but head over to her blog and try her original recipe too - I'd love to know what you think!) 

"Serious Business" Brownies

Serves 12 hungry chocolate lovers or 16 self-controlled champions (who are these people?!)


8 ounces butter (or fat of choice)

½ cup chocolate chips (I prefer dairy-free and soy-free chips)

¼ cup dates (or 1 ½ ounces by weight)

½ cup honey

5 eggs

½ cup coconut sugar

½ T vanilla

½ t sea salt

1 cup cacao powder (can substitute with unsweetened cocoa powder)

¼ cup arrowroot powder

1 T coconut flour


1.     Preheat oven to 350.

2.     Melt the butter, chocolate chips, dates and honey in a saucepan over low heat, stirring occasionally. (Don’t expect dates to melt, it just helps to soften them).

3.     Allow ingredients in saucepan to cool down a bit before transferring to a blender. Blend until smooth.

4.     Combine egg mixture with blended wet ingredients and sifted dry ingredients.

5.     Pour into 8x8 baking dish (I grease mine with a light layer of coconut oil) and bake for about 30 minutes. I choose to remove mine right before they seem done because I prefer fudgier brownies, but feel free to abide by the “clean toothpick” rule.

Adapted from the incredibly gifted Simone Shifnadel aka “Zenbelly