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The gf life means having to find freakier favs - no longer can I say I love cookies, because someone may make cookies and then I’ll have to be that girl and say no thanks I’m gluten-free. I’ve learned to be specific with my favs - an avid  and very vocal fan of rice dishes, fruit salads and flour-less desserts. The holy grail of those desserts for me has become the macaroon, both french and coconut, but for the average josepha I’m partial to the coconut macaroon. Easy to make, and even easier to impress. Over memorial day weekend I brought some to a friend’s bbq and everyone was so impressed! I insisted on the simplicity, so now I have to prove it here. This one’s for you - the average josepha/joe/non gender conforming individual that needs a quick bake to impress all crowds from gluten-free to gluten-ful.

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coconut pre mix
mighty macaroons fresh out of the oven

Coconut macaroons   (gf) (v)


3 cups shredded coconut (sweetened or unsweetened - up to you)

⅔ cup gluten free flour

1 ½ cups canned coconut milk

½ tsp vanilla extract


Inactive: 10 minutes

Active: 25 minutes


  1. Preheat the oven to 350°F

  2. In a large mixing bowl combine the shredded coconut with the flour, coconut milk and vanilla - using a rubber spatula mix thoroughly
    It’s going to be pretty sticky so if you need to use your hands get in there

  3. On a baking sheet lined with parchment paper, drop 1 tbsp sized mounds of the coconut mixture
    pro tip: if you have an ice cream scooper or a fancy 1 tbsp scooper with  a spring handle your life will 10x easier. They’re $4 on amazon, treat yourself

  4. Bake in the oven for 10-15 minutes or until the macaroons are lightly toasted


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