I love cake.

I would eat it everyday if I could. In my pre-gluten-free days I could supply a village with cupcakes.. but when they started to really disagree with me I put my cupcake tins and frosting bags away for awhile.

Cupcake-making withdrawls are a real thing. I have experienced them. Shakes, sweats, cravings.. the whole frosted mess... just kidding. But I really wanted to do some baking. Now.



With Aria turning 1 year old soon.. (omg.. no, stay little!) I have planned to do a smash cake shoot with her, so I need to make a cake that she can eat.  I'll dive into detail on another post for how we came to find out, but Aria cannot eat dairy/soy and I have an intolerance to gluten and more recently eggs.. So my challenge was to make a cake that is not only gluten free, but egg and dairy free as well. Trial by fire is the best.

What is a plantain? A nice little tropical treat that happens to be a good source of carbohydrates and soluble fiber. No, it's not a banana..

When you start counting your macros (short for macronutrients), ie; carbohydrates, proteins and fats, you start to scrutinize the foods that contain them. I found that I was really putting a little more thought into where they were coming from and how they would fill a block (more on that later) and my plate.

What?!!, no way..
My thoughts exactly when it was suggested to me a little over a month ago. Yes, 10,000 swings.

Fish is one of those things I wish I ate more of, but somehow only seem to eat it every once in awhile. Part of that is due to my dislike of leftover fish, so when I make it, I tend to have leftovers already established or I make it for lunch on a Saturday afternoon.

I love tender, flaky and flavorful fish.. and I'm not too picky. I'll eat just about any kind.  Growing up we didn't eat a lot of tuna, and it was usually a canned tuna fish sandwich bursting at the seams with delicious relish if we did. It wasn't until after Seth and I had been dating awhile that we went to a really great sushi restaurant in Bend where I tried their ahi tuna. Amazing.

So now when I come across some awesome tuna steaks in the store, I'll grab them and figure out what I'll do with them later.

I love ginger and seafood. Such a wonderful combo, add in some garlic and cilantro and you have the makings for great flavor.