Low-Sugar, Gluten-Free Black and White Cake

As mentioned earlier, I’ve been on a bit of a food journey the past few months. A stint at eating “South Beach” and fully eliminating all processed sugars led me to read up much more on a variety of eating styles, including Paleo/Caveman, low-sugar, low-carb, gluten-free, raw food, and low-glycemic index. I have to say that I’ve learned a lot, and although I can’t say I will live this way 100%, I’ve been exposed to a lot of new ingredients and opinions, and it will have an influence on the way I cook.

All this diet tinkering combined with an exceptionally busy phase at school (although I’m coming to terms with the fact that, as a PhD student, “exceptionally busy” = “daily life”) means I didn’t have too many blog-worthy recipes over the past few months. Beyond eating a lot of simple salads, soups, and proteins, this cake recipe was one of the more interesting things I discovered along the way.

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Chai Tea Muffins

Have you ever been to Sprinkles Cupcakes? Described by some as “the progenitor of the haute cupcake craze,” Sprinkles Cupcakes offers a variety of muffin flavors including…you guessed it…Chai Latte!! It’s just a fancier way of saying chai tea flavored muffins.

Get rid of the iceing, long lines and steep prices, and you get this simple yet delicious muffin that will not disappoint, especially if you are known to enjoy a hot cup of chai tea. Double up on your chai consuming ways by using Don the Apron’s Masala Chai Recipe.

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I Can Cook, Too

I was recently introduced to this via one of the talented ladies I knew in college, Erin Kemp — enjoy her beautiful voice singing this fun Bernstein number!


Oh, I can cook, too, on top of the rest,
My seafood’s the best in the town.
And I can cook, too.
My fish can’t be beat,
My sugar’s the sweetest around.
I’m a man’s ideal of a perfect meal
Right down to the demi-tasse.
I’m a pot of joy for a hungry boy,
Baby, I’m cookin’ with gas.
Oh, I’m a gumdrop,
A sweet lollipop,
A brook trout right out of the brook,
And what’s more, baby, I can cook!

Some girls make magazine covers,
Some girls keep house on a dime,
Some girls make wonderful lovers,
But what a lucky find I’m.
I’d make a magazine cover,
I do keep house on a dime,
I make a wonderful lover,
I should be paid overtime!

‘Cause I can bake, too, on top of the lot,
My oven’s the hottest you’ll find.
Yes, I can roast too,
My chickens just ooze,
My gravy will lose you your mind.
I’m a brand new note
On a table d’hôte,
But just try me a la carte.
With a single course
You can choke a horse.
Baby, you won’t know where to start!

Oh, I’m an hors d’oeuvre,
A jelly preserve,
Not in the recipe book,
And what’s more, baby, I can cook!
Baby, I’m cookin’ with gas.
Oh, I’m a gumdrop,
A sweet lollipop,
A brook trout right out of the brook,
And what’s more, baby, I can cook!

From the musical On The Town, with music by Leonard Bernstein, book and lyrics by Betty Comden and Adolph Green, based on Jerome Robbins’ ballet Fancy Free

Chinese Stir-Fried Bok Choy

In classic southern Chinese style, this simple vegetable preparation allows the fresh produce to shine through.  This is one of my favorite ways to eat vegetables: tender-crisp, flavored in its own juices (au jus, perhaps?).

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