Mouthgasm
Anti-Inflammatory Eating
“I like that I don’t have to take any medications which far outweighs any diet restrictions or dishes.”
The cool thing about cooking this way is that there are so few ingredients that you can eat that it’s super easy to stock your cupboard. There is SO much more room in my kitchen now that it’s paired down, which is lovely, because my kitchen is cute and functional…but tiny.
I went to the market to grab what was in season. Came home and thought I’d make the birthday dude his favorite cake and besides the cherries, I had everything.
The recipe was Olive Oil Upside Down Pineapple Cake. I don’t use anything canned (potential chemical contaminants like BPA in can linings yadda yadda) and I swapped Almond Milk for Heavy Cream which has turned out fine every time I have done that. This recipe called for yogurt - I have started to just buy a 24 oz. container of Sheep’s Yogurt - which seems to be a staple in A/I baking - same with having Maple Sugar on hand.
Butter is expensive but so fucking delicious. I grew up on Country Crock so this expenditure always feels super classy and I never regret it.
Fewer ingredients.
Better ingredients.
Tastier dishes.
Getcha sum.