Almond Flour Bread

I got the recipe from Wholesome Yum. Pretty good bread. I have made it twice already. The first time I used less than 1/2 tsp of salt. The second time I skipped it. I beat the eggs for 3 minutes. I baked it for 75-80 minutes.

2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9×5 in (23×13 cm) loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

St. Anselm



My plate.

Radicchio & Little Gem Lettuces baby artichokes, heirloom beans
New salad item. Even one of the staff stopped by to see how we liked it. It was very refreshing and enjoyable salad to eat.

Cucumber Salad whipped feta, cashew granola
This salad is supposed to be very popular and I can see why. A little salty from the feta but you have the sweet spicy granola to balance it out. Persian cucumbers were crunchy.

Butcher’s Steak
My husband was eyeing it and we ordered it medium rare. It was good but a little chewy. Was it worth the $28? I don’t think so.

Grain-Free, Paleo Erewohn Bread

A very eggy salty bread. Recipe is from mbg. I would cut down the salt.

1 teaspoon baking soda
1 tablespoon apple cider vinegar
5 eggs, preferably pastured
2 tablespoons coconut flour
¼ cup flaxmeal
1 teaspoon sea salt
¾ cup almond butter
1½ tablespoons raw honey

Preheat oven to 350°F.
Mix all ingredients using a stand or electric mixer until well-combined.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Seylou Bakery and Mill

Chocolate Pastry
Like a pain au chocolat without a satisfaction!

Sweet Potato Danish with Walnuts
I liked this Danish. Like a good sweet potato pie but much better.

Pain au Levain
First time buying this bread. It was a good sourdough bread but my husband thought it could have been more sour.

Rye bar
It was good but nothing exciting.

Buckwheat cake with whipped honey yogurt and edible flowers
Very nice flavorful cake.

Pain aux Raisins
My husband’s pick. He enjoyed it.

Luke’s Lobster



I love lobster roll and have been to Luke’s Lobster other locations in NYC and Las Vegas. When I read that they had started a happy hour special, I was intrigued. The special starts after four in the afternoon. On the way to the Tidal basin we walked by the location on the E street. I mentioned that we should stop by on our way back but my husband mentioned that we just had lunch. On the way back, I mentioned it again and he said that even though he is still full, he will go for it. Guess who finished first with their Half? Not me!!

Great value at $30. You get six mini lobster rolls. The buns were toasted and buttery and the lobster pieces were cooked just right.

Flower Child



I needed something healthy within walking distance of the Tidal Basin so we could check out the cherry blossoms. Flower Child is a chain and it offers salads, bowls and plates. Everything is vegetarian with an option of adding protein. Like most salad places, the value was poor. At $9.50 your salad is 90% lettuce and if you don’t add protein, you might stay hungry.

Skinny Cobb romaine, arugula, red cabbage, avocado, tomato, cucumber, crunchy corn, pickled onion, smoked almond, gorgonzola vinaigrette
This salad needed more than four very small pieces of avocado. As I said above mostly lettuce. The grass-fed steak at $6, was very chewy. Almond added crunch.

Mediterranean Quinoa tabbouleh, cauliflower, cucumber, tomato, kalamata olive, sweet pepper, pistachio, feta, harissa yogurt vinaigrette
My husband chose this salad. It was refreshing with a kick from the harissa.

Rye Street Tavern



Ever since I read that chef Andrew Carmellini was opening a restaurant in Baltimore, I knew we should give it a try. A few months passed and I read a positive review of the restaurant in chowhound. That encouraged me to try the restaurant. The food we tried was pretty good and service was helpful.

Cappuccino and Coffee
I asked for mocha but they only offered Cappuccino. At $6 very pricy, specially considering the Baltimore location. It was a fine Cappuccino.

Crab Cobb Salad tomato, avocado, bacon, charred jalapeño vinaigrette
It was a good size salad for $22. I liked it enough that it was hard to share it with my husband. But since I love him, he got half of my salad. It was refreshing but the bacon was a little too salty. Crab tasted fresh as it should considering the location.

Shrimp & Grits, Benton’s bacon, farm egg, stewed tomato
My husband’s pick. He enjoyed it. It came with plenty of flavorful grits to keep you full all day. Shrimps were cooked right and the stewed tomatoes were on the spicy side.

Turmeric, Apricot & Pistachio Granola

Granola with Lavender Blueberry Chia Seed Pudding

I got this recipe from mbgfood. Pretty good. I used less maple syrup.

Makes 4 cups

    • 1½ cups old-fashioned rolled oats
    • ½ cup unsweetened shredded coconut
    • ¼ cup raw pumpkin seeds
    • 2 tablespoons black sesame seeds
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon coarse salt
    • ⅓ cup pure maple syrup (I used less than 1/4 cup)
    • 3 tablespoons coconut oil, melted
    • 2 tablespoons tahini
    • 1 teaspoon pure vanilla extract
    • ½ cup dried apricots, chopped small
    • ⅓ cup roasted shelled pistachios


Preheat the oven to 275°F. Line a large baking sheet with parchment paper and set aside. Combine the oats, coconut, pumpkin and sesame seeds, turmeric, cinnamon, pumpkin pie spice, and salt in a large bowl and mix well.

In a separate bowl, whisk together the maple syrup, melted coconut oil, tahini, and vanilla. Pour the liquid over the oat mixture and mix well, so all the dry ingredients are well-coated with the wet.

Spread the mixture on the lined baking sheet in a single, even layer and bake for 42 to 45 minutes, stirring every 15 minutes so it bakes evenly, until golden brown. Remove from the oven, let cool completely, then transfer the mixture to a large bowl.

Add the chopped apricots and pistachios and toss well.