Author: Red Rose & Honey

California Gluten-Free Guide: San Francisco

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The last stop on our trip was beautiful San Francisco. We spent only two days in the chilly city, so we had to cram in as many sites as we could. Shortly after arriving in San Fran (and after spending a significant amount of time looking for parking) we went to Mariposa Baking Co. for gluten-free eats. Mariposa had so many gluten-free options that I rarely get to enjoy. I decided on the ham and cheese puff pastry. I am not kidding when I say it brought tears to my eyes. It was so delicious; buttery, flaky crust with a warm ham and cheese inside. Pure heaven I tell ya!

While in San Fran we visited Lombard Street, the San Fransisco Bridge, the Embarcadero Center and did plenty of walking through the city. We were really hoping to ride a trolley, but after waiting on line for almost an hour a trolley broke down just as our turn came up. Luckily, a nice person standing next to us told us that we were holding metro passes that could be used on all public transportation. After asking several people for directions we finally found a bus to take us to the bridge.  I am so happy we got to walk across the San Fran Bridge, but we definitely could have used jackets. I definitely recommend packing layers for San Fran because the weather was much cooler than I was prepared for.

For dinner we stopped at Jamber Wine Pub which had a cool vibe and outdoor seating. Many of the menu options were gluten-free, although they were not marked on the menu. Our waitress was very helpful in pointing out which items I would be able to order. We shared spicy buffalo cauliflower as an appetizer. It was a bit too spicy for me, but I liked that it was not dipped buffalo sauce and was coated in a dry rub instead. For dinner I ordered a salad, which was on the small size, and Mike enjoyed a delicious burger.

This is the last of post of my California Gluten-Free Guide. I hope you have enjoyed my posts and picked up a few new restaurants to try.

Grain-Free Pumpkin Chocolate Chip Cookies

Red Rose & Honey5 Comments

Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below.  I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.

Ingredients:

3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)

Directions:

Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly.  Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss

Glowing Skin All Year Long

Red Rose & Honey2 Comments

Who doesn’t love a healthy summer glow? In the summer I like my makeup routine to be a little quicker and lighter. Once the cooler weather rolls in, my entire skincare routine takes a little longer. Achieving the perfect glow requires the the right combination of tanned skin, bronzer and shimmer. I look for light weight products with SPF and a touch of shimmer to give my skin a sun kissed look.

I am a big advocate of skin protection and always try my best to wear SPF. My biggest (and only) regret is having gone tanning for my high school Jr. Prom. I do not know what I was thinking! The following year my mom was diagnosed with basil cell skin cancer. Her diagnosis along with a little more wisdom made me realize that tanning is not safe or beneficial to my life. For the last 8 year or so, I have been much more careful in the sun. I wear SPF, sometimes a hat and try to limit my time sitting in the sun for no reason. My routine is not perfect and sometimes I do get a little sunburn (luckily I didn’t get 1 sunburn this year). Although I am conscience of the sun I do not hide from it. I like to get outside and enjoy the beautiful weather while I can. I just think it is important that everyone try their best to protect their skin on a regular basis. I definitely do not tan as well as I use to, but I am okay with that. The thought of developing wrinkles and/or skin cancer because I wanted darker skin for a few months is terrifying! I always say, “a tan will fade, wrinkles and skin cancer won’t!”

There are a lot of great self-tanning products on the market. I use at home sunless tanners and have used Mystic booths (check out my previous post). At home self-tanning definitely requires trial and error and usually a little patience.

I recently found the perfect combination of makeup products for glowing skin. This face routine is quick and leaves me with a pretty sun kissed look. After applying a light weight moisturizer and primer, I apply Clinique’s Moisture Surge CC Cream with my fingers. This product is so light and creamy. I love the way it feels and how it evens out my skin tone. I actually think this is going to be a great fall/winter product when my skin starts to lose moisture. Next, I apply Clinique’s True Bronze Pressed Powder in Sunkissed to my cheek bones, bridge of my nose, forehead and a touch on my jaw line. I have been using this bronzer for months and can’t get enough of it. Last, I apply Clinique’s Cheek Pop in Melon Pop to the apples of my cheeks. I also like this bronzer and blush combo over my BareMinerals Original foundation.

xo Miss Alyss