Dessert, Dairy Free, Fall, Gluten Free, Home & Family, Snack, Side, Winter

Caramel Corn

Though I am a popcorn fanatic, caramel corn was not in my rotation until last year. Salty, sweet, and crunchy, this snack satisfies me in a dangerous way. I have to remove the bowl from my side after a few handfuls, otherwise I risk falling into the abyss of total consumption. And trust me, though it seems wise at the time, finishing the entire batch of caramel corn in one sitting is not pretty.

Dairy Free, Fall, Gluten Free, Side, Summer, Veggies


It's glorious to shovel a spoonful of corn kernels into your mouth and delight in popping them as you chew. The juice from fresh summer corn is, perhaps, what gold tastes like (when left out in the sun to heat for a while). And, as usual, I love pairing something sweet with some heat. Roasted poblano peppers are smoky and hot, a proud match for summer corn.

Dairy Free, Dessert, Gluten Free, Snack, Breakfast


Whether or not you had an inadvertent overnight guest, take a few minutes and flap some jacks this morning. Pancakes aren't complicated, and if you make them a semi-regular part of your morning routine (say, perhaps, a weekend tradition) you'll find you know the formula by heart in no time. I threw some bananas into the mix, but if you don't have any on hand, skip 'em. Pancakes ahoy!


  • 2 Bananas
  • 1 Egg
  • 1/2 cup Milk (alternatives will work)
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Safflower Oil
  • 1/2 teaspoon Salt
  • 1/2 cup Corn Grits
  • 1/2 cup Millet Flour
  • 1 teaspoon Baking Powder


  1. Mash bananas in bowl, whisk in egg, milk, sugar, oil, and salt.
  2. Stir in grits, millet flour, and baking powder.
  3. Heat griddle over medium-high flame and ladle batter onto surface.
  4. Cook pancakes for 2-3 minutes, until bubbles appear around edges, then flip.
  5. Cook for another 2 minutes, then remove to plate and enjoy.