raw keto hemp seed brownies
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i finally feel 18. it's a weird feeling as i'm writing this between photos of raw brownies. i feel older and like i have a better sense of what's going on. nonetheless, do i actually really know what's going on? not really.

but i don't have to know what's going on all the time. i don't have to know where i'm going exactly. this is all weird thought processes of adult-dom that's going on in my head right now as college decisions are strangely and unexpectedly around the corner. 

anyway, it's "essentially" spring break right now, meaning that it's exam week but, for me, with the non-existence of exams. so, 3 weeks of freedom here i come. 

i've had a lot of time to think and hang out at home with my parents and my dog and cook and bake and photograph and just do things that i want to do.

it's refreshing once in awhile.

anyways, going back to 1-8. eighteen. "legal adult". able-to-fly-by-myself person. voter. woah.

it's funny, i was reading something i wrote back in 2014 when i didn't feel like a teen yet. how is it possible that just four years ago i didn't even feel like a teenager. and now i feel like an (albeit young) adult? what??? 

i feel comfortable, and i know that that's all going to go away in a few months.

i finally feel like i know where i am (who i am??) and it's all too late before i leave. 

but maybe it's not. maybe it's all supposed to work out like this and i will evolve and settle and grow again. just not here. in california. 

*end of existential crisis speak*

onto the elusive raw brownie. where do i begin. i've made raw brownies in the past, and usually the main ingredient is medjool dates. 

but sugar spikes and bouncing off walls and gi upset (for me)-- so i present, no-date raw brownies. these ooey gooey chocolatey brownies are incredible

they have the nutty taste of the hemp seeds (which also give a boost of protein) and the creamy taste of almond butter. it's a health chocolate-almond butter bomb. essentially.

no-date raw brownies

serves 6


what you need

for the brownies

  • 3/4 cup fine almond flour
  • 1/2 cup hemp seeds
  • 3 tablespoons cocoa powder (i used valhrona)
  • 1/4 cup unsweetened almond butter
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon coconut flour
  • 2 tablespoons monk fruit sugar (or just normal sugar if you're not about that life)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

for the ganache (optional)

  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 2 tablespoons monk fruit maple syrup (or just, ya know, normal maple syrup
  • 2 tablespoons almond butter
  • pinch of salt

what you do

for the brownies

1. blend everything together in a food processor

2. press into a corner of a bread pan (since this is a half recipe)

3. refrigerate or freeze for 10 minutes while preparing the ganache

for the ganache

1. blend together all the ingredients until you get a smooth cream

2. add more cocoa powder if it’s to liquidy

3. pour over your refrigerated brownies and let it set in the fridge

4. cut and enjoy

happy happy st. patty's day.


seeded crackers + ricotta
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it's 11:30am. yesterday i got this intense feeling inside to make seeded crackers. i'm not eating bread that much (i.e. following lchf via minimalmeals), but nonetheless i felt like i was missing some sort of cheese or butter (not gonna lie, it would be weird) vehicle for breakfasts and lunches and snackage-s. hmm. 

someone whose food i have admired for a little while is elle, who is the epitome of awesome paleo-ish low carb eating. maybe i'll make a post about why i'm eating this way as well. it's a long story of combatting ibs-like symptoms and years of impatience. keto solved that, (more to come).

anyways, i made elle's wonderful seeded crackers with a few modifications and they are crunchy and coconut oil fragrant-y (along with gluten free and paleo) and, yes, the perfect vehicle for my ricotta open-faced sandwich thing for breakfast this morning.

and with that, i will share with you the recipes for both.

seeded crackers

serves ~20 large crackers

what you do

1. preheat oven to 300˚F

2. mix together dry ingredients in a large bowl. add boiling water and melted coconut oil. 

3. mix together again until well combined. let sit for 5-10 minutes so that the chia seeds can absorb the water.

4. scoop up half the doll and roll out 1 half at a time. between 2 pieces of parchment paper, roll out each half as thinly as possible without breaking up the dough. remove top layer of parchment before putting in the oven.

5. on the bottom rack, bake the rolled out cracker dough for 30 minutes at 300˚F (checking every 15 minutes to make sure it doesn't burn) and then 20 minutes at 240˚F. 

6. leave in the oven to dry and harden up for at least another 30 minutes. 

7. break into pieces and store in a container

what you need

  • 1/3 cup + 1 tablespoon almond flour
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 golden flax seeds
  • 1/3 black sesame seeds
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon salt
  • 2 tablespoons chia seeds
  • 1/4 teaspoon caraway seeds
  • 1/4 cup coconut oil, melted
  • 1 cup boiling water

ricotta open-faced cracker sandwiches

serves 1

what you do

1. prep your 7-minute egg

2. on the large crackers, evenly divide and spread the ricotta. season with salt and pepper. drizzle with some good olive oil.

3. (essentially, because ricotta is the main star here) garnish the crackers with the zucchini, carrots, salmon and egg. season again. drizzle with olive oil again (if you're like me).

4. enjoy the messy goodness

what you need

  • 1-2 of elle's crackers (see above)
  • 3 tablespoons fresh ricotta cheese
  • thinly sliced zucchini (i used a vegetable peeler to achieve this
  • carrots, cut finely
  • 1-2oz fresh smoked salmon
  • 7-minute egg
  • drizzle of olive oil
  • salt & pepper



happy sunday, everyone.


i'm a sucker for avocado toast

charred avocado toast, wheatgrass, pickled onion, sprouts, radish, chili oil + 6-minute egg

it is a very ironic love, since i used to hate avocado way back when. 

i'm against ordering it when i'm eating out because it's so easy to make at home. 


here's the thing about avocado toast (and like most of my recipes), it doesn't really need a recipe. you just throw some avocado toast on a slice of bread and then mush it together and badabing-badaboom you have that so wildly-adored avo toast. even though i'm telling you this, i'm going to give you a recipe on how i make my avocado toast anyways. sometimes you just need a little help.


izzy's favorite avocado toast

serves 1


what you do

1. here's the deal. you must toast your bread to crunchy perfection. i prefer a crunchy exterior and soft interior. up to you. or make some sweet potato toast by toasting up 2 slices of your lovely sweet potato as you would normal bread.

2. cut your avocado. dice it? slice it? i personally am a fan of the avocado rose method or something kind of like that (i.e. image 3 of this post).

3. using either a mandolin or very sharp knife, slice a small radish into circles about 1/8" thick (or as thin as you can go). put aside.

4. do you like eggs? i do. if you're feeling love for an egg, fry one up in a tablespoon of olive oil on medium-high heat. make sure it doesn't burn. make sure it is crispy. 

5. assemble: toasted bread on a plate. avocado rose (or something like it) gently placed on top. sprinkle of sesame seeds, chili flakes, salt. the juice of half a lime. those thin radishes. and a hot crispy egg on top. ah yeah.

what you need

  • 1 slice ezekiel bread (i like sesame) or 2 "slices" of sweet potato
  • 1/2 of a perfectly ripe avocado
  • small radish of your choosing
  • sesame seeds
  • chili flakes
  • salt
  • 1/2 lime
  • (1 egg and 1 tablespoon of olive oil)

i laughed writing this. god, i'm weird.