Thursday, October 23, 2014

Gluten- Free Banana Bread

This past weekend my parents went on a wine trip to Sonoma, while I got to stay home with my gluten-free Grandma. I decided to try making my family’s classic banana bread into a gluten-free banana bread treat. Instead of normal all-purpose flour, I used a special gluten-free flour called Cup4Cup. It tasted EXACTLY like regular banana bread!

Gluten Free Banana Bread

Since my mom was away, I had to take all of my pictures with my phone and not her fancy schmancy camera. This banana bread had the exact same consistency and taste as normal banana bread, which was very surprising. This new Cup4Cup flour isn’t like other gluten-free flours with the weird taste and stuff.

Gluten Free Banana Bread #recipe

One perk of taking pictures with a phone is that I can add filters instantly. I love picking the right filter for a picture and watching it bring out the details. Read more…

Monday, October 13, 2014

FutureChefs Cookbook Giveaway!

I have been published in a cookbook! Yay! I was one of the kids selected by Ramin Ganeshram to be included in the FutureChefs Cookbook! The cookbook was published just last week and it is all about up-and-coming chefs, like me. I am super psyched because I have a book signing scheduled at our local Barnes & Noble for November 16th! I also have the privilege of giving away TWO copies of the FutureChefs Cookbook this week! Read on to figure out what you have to do to enter this epic giveaway, and to find out details of my new social media accounts. :)


This cookbook features kids from all over the world! Each FutureChef in the book has a description of themselves, what they are doing in the world of food and a recipe to share. I chose my fan favorite recipe, Raspberry Dark Chocolate Banana Bread. If you look for me in the cookbook, I’m in the “Bread” section. Although I wish I could have gotten a picture in the cookbook, but as parents always say: “Be thankful for what you have, not what you don’t have.”


My description in the cookbook was awesome. I wish I would have added a bit more into it, but I didn’t think that this opportunity was a big thing at the time. I stand corrected. This cookbook is awesome! And it happens to include another kid from Reno, who I am trying to include in the book signing.

Raspberry Dark Chocolate Banana Bread

This is the fan favorite recipe on my blog. I still get many comments on this post, even though it is very old. This banana bread is the bomb. Sweet (chocolate) and healthy (banana bread and raspberries)… well, sort of healthy. I still can’t believe how awesome this is! Read more…

Monday, October 6, 2014

Baked Mozzarella Bites {Skinnytaste cookbook giveaway}

This week I made one of the best football appetizers ever! Gina from just came out with a cookbook recently, and I am lucky enough to be giving away one copy of The Skinnytaste Cookbook- see the end of this post for details! These Baked Mozzarella Bites are a great appetizer without all of the fat. For four mozzarella bites, it’s an amazing 107 calories and 5 grams of fat. That’s pretty healthy compared to the fried mozzarella bites that you see in restaurants…

Baked Mozzarella Bites

These mozzarella bites turned out really gooey, just the way I like them. What amazed me about these mozzarella bites was that you can use regular string cheese for the bites! No special Italian cheeses with names you can’t even pronounce, just good old string cheese. Many of the ingredients in this recipe are simple things that every home chef should own, so it really is an easy appetizer.

Baked Mozzarella Bites Prep

The simplicity of the recipe never ceases to amaze me. First you cut each string cheese into four pieces and freeze them overnight. You then dip them in flour, egg, and then a seasoned whole wheat bread crumb/panko bread crumb/parmesan cheese/parsley mixture. The breading is literally the hardest part, and it still isn’t very time consuming. You only bake them for about 5-6 minutes total, flipping around the 3 minute mark. Bam, wam, zam, done! :)

Baked Mozzarella

It was kind of difficult to cover the cheese entirely with the breading, but I managed. You just have to really press the breading into the cheese for it to stick.

Baked Mozzarella #recipe

After baking, the mozzarella bites oozed like all cheese should. It looked and tasted amazing. String cheese may look like processed junk at the store, but Gina completely changed that feeling for me. Where there’s a will, there’s a way! Read more…