I love experimenting with new flavors and combinations, but sometimes I also love trying out other blogger recipes. I've been following Culinary Karma for a little while and I somehow always end up making her rice krispy treats for a snack. To me, it tastes amazing. Just make sure to eat it when it's right out of the fridge, otherwise it may melt just a little.

Make sure to try out the recipe here.

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I saw this beautiful piece of fruit come across my Facebook page the other day. I must say though... I have always HATED grapefruit. Mainly because they are too tart. But it looked so pretty that I had to try The Forest Feast's recipe.

I tried this recipe at home in the oven first and I actually just recreated it in our office toaster (which has a broiler option too).

Ingredients/Steps:

• Cut your grapefruit in half
• Sprinkle brown sugar and cinnamon on top of each half
• Broil on med to high for 5-7 minutes
• And Enjoy!

Also, make sure to eat this with a grapefruit spoon or something OTHER than a plastic fork. It definitely makes for a messy snack during a work meeting :)

 This was my plate for my work meeting.

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These quinoa sushi rolls turned out delightful, if I don't say so myself. It was even super filling and I only had one roll! Saved the other for work the next day and people stopped me in the kitchen to ask me if I made them myself. Sure did.

Ingredients:

• Quinoa
• Seaweed sheets
• Sliced cucumber
• Sliced carrots
• Vegetable or chicken broth

Steps:

1.  Before you do anything else, put 1 cup of washed and strained (with those strainers with super small holes) in a pot with 2 cups of broth. I actually had a chicken cube thing that I put in with my water.
2. Bring to a boil and let simmer for about 10-15 minutes or until the quinoa absorbs all the liquid.
3. Take off of heat and let cool until sticky- may take 10-15 minutes (or stick in fridge)
4. Place your seaweed sheet on a sushi roller (or wax paper) and spread your quinoa across the top.
5. Place your vegetables in the middle and roll. 
6. Squeeze with your roller or wax paper until quinoa has stayed in place.
7. Cut into pieces.

Depending on how tight you roll and how sticky your quinoa is, you may get some messy pieces, but guaranteed, it'll taste delicious!
I paired this with some delicious shredded Brussels sprouts salad - recipe coming soon!

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If BabyCakes was my blog sponsor, I'd probably have to make doughnuts every day! But that wouldn't be hard.
Aren't these beautiful? They are dark because of the almond flour, I think. I made pancakes with almond flour and they were also darker after frying. Here is the delicious recipe:

Sweet Potato Paleo Doughnuts
Recipe inspiration: Pure and Simple

Doughnuts

• 3 eggs
• 1/3 cup cooked sweet potato (put it in the microwave for 5-6 minutes)
• 1/3 cup full-fat canned coconut milk
• 1/4 cup raw honey or agave
• 2 tbs coconut oil
• 1 tsp vanilla
• 1 1/4 cup almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbs cinammon
• 1/2 tbsp nutmeg
• 1/2 tbsp all spice

 Steps:

1. Preheat your BabyCakes
2. Add eggs, sweet potato, milk, honey, oil, and vanilla in food processor or blender (I used my awesome Ninja!) and blend
3. Add the rest of the ingredients into the blender and mix until smooth
4. Put about 2 tsp batter into each doughnut slot and cook for 4-7 minutes or until brown
5. Place on cooling rack

Maple Vanilla Frosting

• 1/4 cup coconut butter
• 1/4 cup coconut oil
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract 
• Optional if not paleo (2 tbsp powdered sugar)

Steps:

1. Heat coconut butter and oil over low heat
2. Turn off heat and stir in syrup vanilla (optional powdered sugar)
3. Mix well
4. Let sit 10 minutes
5. Dip tops of doughnuts into pan of icing and let cool

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I've never made a macaroon in my life. And I must say, these were delicious. Inspired by Martha Stewart, I made some awesome vanilla and chocolate ones. Along with Martha's recipe, I am going to include a healthier version.

I made one big batch of vanilla macaroons, split the mixture in half and added in cocoa.

Vanilla Macaroons:

• 2 egg whites
• 1 tbsp granulated sugar (substitute with coconut sugar)
• 2 1/2 cups sweetened shredded coconut (substitute with unsweetened)
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Macaroons, add 2 tsp of cocoa powder to the entire mixture or 1 tsp to half.


Steps:

1. Pre-heat oven to 325 and line baking sheet with parchment paper (I did not do this b/c I have wonderful non stick pans, but you should do it)
2. In a bowl, combine egg whites and sugar and whisk until foamy
3. Add the rest of the ingredients and mix well
4. With your hands, create mounds (like above) and place onto baking sheet
5. Bake for about 15-18 minutes or until golden brown

Enjoy!

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I have been doing really well at this whole no wheat and no dairy thing. But as you may have read in my butternut squash pizza recipe, I LOVE pizza and it was really hard to give it up.

Today, I made a pizza with the following ingredients:

• Udi's gluten-free pizza crusts
• Homemade tomato sauce
• Rice Dream dairy free cheese

You the know what to do next...

For the homemade tomato sauce I combined the following ingredients in a bowl. I don't give specific measurements as you can add as you'd like and taste along the way!

• 1 can of tomato paste
• 1 can of water
• garlic powder
• agave
• onion powder
• basil
• parsley

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This is NOT a gluten free or dairy free recipe, so I have NO CLUE how it turned out. I made it for Matt's parents for Easter and they all said it tasted delicious. Boy I hope so because it is HARD to duplicate a UK recipe, for some reason.

Recipe inspired from Oh So Sweet Baker. 
 
For the oat topping:
1 cup of rolled oats
1 cup of brown sugar
1/4 cup flour
3 tbsp COLD butter

Mix in small bowl, but smush the butter in with your fingers to create breadcrums.

For the cupcakes:

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