Artist Spotlight: Christopher Boffoli

Sometimes we sooo wish that we had the physical Assemble space in order to have amazing art shows with local, fabulous artists. Christopher Boffoli would be at the top of our list. A Seattle-based photographer, Boffoli uses miniature models and every day food products to create a whimsical, dream-like world for his pieces in a new collection: "Big Appetites."

The collection is hilarious at first, but a darker, underlying tone about the relationships that humans have with food makes this work resilient and timeless. Check out more of the collection on Boffoli's website and read his statement about the project.

What awesome work!

Images courtesy Christopher Boffoli

Recipe: Adventures in Allergen-Free Baked Falafel!

At a wedding this weekend, I had the most delicious falafel. I have to admit that I have never had it before! However, later that night, I felt the effects of my food allergies. I was surprised that chickpeas would cause me allergy issues, but upon further investigation, I discovered raw garlic, wheat flour and canola oil in the ingredients! Dagnabbit. So, I prepared my own version of baked, allergen-free falafel. It turned out pretty well! See below for my recipe:

Ingredients:
• One 15 oz can chickpeas, drained
• 1/2 small red onion, diced
• One clove of garlic, minced (or a few shakes of garlic powder if you're sensitive to it, like me!)
• 1 tablespoons of fresh or dried parsley
• 2 tablespoons coconut or almond flour
• 2 tablespoon olive oil
• 1 teaspoon coriander
• 1 teaspoon cumin or chili powder
• 1/2 teaspoon baking powder (for those sensitive to corn, I make my own blend of baking powder using a 2:1 ratio of Cream of Tartar and Baking Soda)
• Salt and pepper to taste

Preheat your oven to 400 degrees. Combine all of your ingredients into a food processor or high-powered blender. Purée ingredients until you have a smooth, paste. On a cookie sheet, spread parchment paper or drizzle olive oil to create a non-stick surface. Spoon small, cookie-dough sized balls (about the size of a ping pong ball) onto the sheet. Bake for 10-15 minutes. Flip the falafels, then bake for 10-15 more minutes on the other side. Serve with Paleo Tzaziki sauce (see below for recipe)! Yummm.

Ingredients for Paleo Tzaziki sauce:
• 1 cup cucumber, seeded and shredded
• 1/2 cup minced red onion
• 1/2 cup full-fat coconut milk or cream (canned)
• 2 garlic cloves, crushed (or a few shakes of garlic powder if you are sensitive to it)
• 2 Tablespoons lemon juice
• 1 teaspoon dried dill
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper

Allergen-Free Coconut Banana Bread: Free of Gluten, Sugar, Grains, Dairy, Eggs, Nuts and Soy

I will never stop craving the beauty that is wheat artisan bread, dipped in salty olive oil with a side of cheese. Oh my. In the meantime, while I'm still chained to this allergen diet, I found a way to make an egg-free, gluten-free, grain-free, dairy-free, nut-free, AND soy-free bread. Phew. That is a mouthful. I adjusted a recipe that I found here on Gutsy to be dairy and egg free. Here's how to follow my version:


Ingredients:
• 1 Cup sifted Coconut Flour
• 3 very ripe bananas
• 4 flax eggs (or regular eggs if you aren't avoiding them) I detail this process below.
• 6 tablespoons of melted coconut oil (or butter if you aren't avoiding it)
• 5 tablespoons raw honey
• 1/4 teaspoon sea salt
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1 tablespoon vanilla

Smash up your riped bananas until they are a smooth consistency.
Add your liquid ingredients: coconut oil, flax eggs, raw honey and vanilla and stir minimally.
In a separate bowl, add your dry ingredients together: sifted coconut flour, baking
soda, cinnamon, and salt. Stir gently together, then add the dry ingredients to the wet.
With a wooden spoon, stir all ingredients together until nicely blended. Don't over-stir.
Spread your mixture into a greased or parchment-lined bread pan and bake for 1 hour and 15 minutes at 300°. After removing from the oven, let the bread sit in the pan on the stove for 15 additional minutes.
Serve with your favorite spread or salted olive oil.
The reason my bread is so flat is because of the flax eggs in a wide bread pan. A mini bread pan would probably have been a better choice if I had had one. Here's how to make a flax egg:

Ingredients:
• One small mixing bowl
• A small whisk
• 1 tablespoon of Flaxseed Meal seed to 3 tablespoons of water. So for 4 flax eggs, you will need 4 tablespoons of Flaxseed meal and 3/4 cup of water (that's 12 tablespoons).


One mistake I made in this recipe was not grinding my flax meal. I used the Bob's Red Mill Flaxseed Meal in a hurry which should be further ground into a powder in a coffee grinder or grain mill.

Instructions: After measuring your tablespoons of flax meal, add the water slowly while stirring with the whisk gently. Put your bowl of "eggs" in the refrigerator for at least 15 minutes. It should set nicely to create an egg-like consistency, which will act as your binder. Enjoy!

Calling all Allergy Nerds!! A New Blog Project

If you happened to read my little entry about the ridiculous diet I'm on in response to an allergy diagnosis, and are at all interested in the comings and goings of a dairy-free, gluten-free, grain-free, soy-free, corn-free, egg-free, (definitely not dork-free) nutbar then put The Itch Factor on your reader and come along.

To keep the Assemble blog free of live pumpkin seed bars, seaweed extract (just kidding) and crazy detox concoctions (Emily might kill me), I started this project as a journal for my own medical usage, and as a way to cope with the lack of cheese, bread and wine in my life. I'll be offering up good recipes I've discovered for allergen free food, tips from my own trial and errors and most likely a tiny bit of whining. Hope you follow along! -Andie

Recipe: Sweet Potato Chips

Chips and guacamole is my favorite snack of all time. I don't think I can really live without it, so that was my first priority on this crazy allergen-free diet. How can I solve this debaucle if I can't eat corn, tomato, wheat or white potato? Sweet potato chips! With tomato-free guacamole. Yessss. Here's what you'll need:


Ingredients:
• 2 sweet potatoes (not yams--they really are different, I just learned)
• Olive oil, canola or coconut oil cooking spray (you can drizzle as well, but I found that the spray works to evenly and lightly distribute)
• Salt & pepper


Start by slicing the sweet potatoes into thin slices, about 1/8 inch thick. If you have a mandolin, you can use that or you can use a really sharp knife. Watch your fingers!


Spread the slices out onto a sheet on parchment paper. You definitely don't want these to stick to the pan. Spray the slices with the oil of your choice (try to make sure that there isn't too much overlapping, or they won't bake correctly) and sprinkle with salt and pepper.


Bake at 375° for 12 minutes, then flip. Bake for 12 more minutes, until edges are crispy, and you're done! As for the guacamole, follow my Easy Peasy Quickie Guacamole recipe! I've added red onion and lime in the tomato's absence. Enjoy!

The Weekly Chop for Quick & Easy, Healthy Meals

Do you guys have weekly routines that help you stay on top of household chores, cooking, etc? I do, and I like to call it my "weekly chop." I'm one of those people that gets ravenously hungry at a moment's notice--and that's not good if you want to stay healthy. I end up grabbing chips or string cheese or a handful of chocolate chips when I'm not prepared. So--I do the chop. Not pictured: chopped mushrooms, shredded lettuce, avocados & cucumbers (if you pre-chop, drizzle with lemon), grape tomatoes, and baby spinach (bagged with lemon wedge for freshness).

The variety of vegetables I chop for the week is forever changing, but I have a few staples that I always get ready for the week: White and red onion, a variety of colors of sweet peppers, and smashed/cooked carrots to add to Grady's dog food. Chopping onions is not a favorite activity of mine because I have sensitive eyes, so I like to chop them all at once and be done with it. I get a mini fan, point it at my cutting board and have at it! Veggie wonderfulness for an entire week! They live in our refrigerator in tupperware cases with washi tape labels.

Here are a few of my favorite super easy recipes that you can grab a bunch of pre-chopped veggies and eat quickly (and one to make for your furry friend):

• Scrambled eggs with peppers, baby spinach and fat-free feta (add mushrooms too for a scrambled version of my favorite omelette).
• Easy peasy quickie guacamole recipe with red onion.
• Sautéed white onion with meat and veggies of your choice with olive oil and sea salt.
• A bright salad with romaine lettuce, cucumbers, carrots, grape tomatoes, red onion, sweet peppers and tart dried cherries, with a bit of Michelle's homemade vinaigrette dressing.
• Black bean tacos with onions, red peppers, tomatoes and greek yogurt.
• And for the pups with sensitive tummies or food allergies! Smashed carrots with canned rabbit, eggshell calcium and brown rice. (Talk to your vet first, though!)

Star Gazing Party Hop!

Emily and I are really excited to be a part of this sweet idea: a Star Gazing Party Blog Hop! Organized by the lovely Sara of Confetti Sunshine, this Blog Hop is centered around a summery, star-gazing party. DIY treats, crafts, recipes, etc. will be provided each day this week by all of the talented bloggers below, so be sure to put them on your reading list--and pay attention, because on Friday, we will be having a giveaway!!



Who else is participating?
Love the Day
Hank & Hunt
See Vanessa Craft
My Paper Pinwheel
Kate Landers Events Blog
Get Creative Juice
The Elephant of Surprise
Frog Prince Paperie
Lulu the Baker
The Salty Pineapple
Paging Super Mom
Shiny Happy Sprinkles
and of course...Confetti Sunshine

Our DIY constellation coasters are up this week on Wednesday so stay tuned. We're so excited to be a part of this adorable party! Hope you guys get some great ideas for summer fun.


And a thank you to our lovely sponsors:
(Our favorite pals) Trophy Cupcakes
Splendid Sweet Shoppe
Vintage Ambiance

Photos by Confetti Sunshine

After-Workout 200-Calorie Omelette

I don't know about you, but after a good run, I'm STARVING. This past weekend, I took a quick trip to Washington DC for my sister-in-law's baby shower, and she made me quite possibly the most delicious omelette I have ever tasted. And--to top it all off, it was quite healthy! I thought I'd share this super-fuel, easy-to-make, post-workout-breakfast with all of you!


Click below to read the rest:

Favorite Friend Friday: Emily Nelson of Cult Cakes

We met Emily when she was working at a coffee shop next to our former storefront in Phinney/Greenwood. Little did we know that she was a pastry genius (and making excellent mochas as well)! When I was planning my wedding last year, Emily was working as an assistant with Kelli's Cake Creations, and she assisted and delivered my cake! The cake was dream-like, and I've hired her to make a miniature version of it for our 1st anniversary on May 5th. We at Assemble are so excited that Emily is getting her brand new business, Cult Cakes, started up, and are happy to introduce her to all of our friends and customers. If you need a delightful pastry--Emily takes the cake!


Why baking? What got you started in this industry?
Food always interested me, growing up, so I was always up to something in the kitchen—-mostly baking. Around age 11, I found a spring issue of Martha Stewart Living. There was an article on decorating cakes with candied edible flowers, and I thought that was so cool. For next few years, I experimented with cake decorating, and by the time I was sixteen, I left high school to pursue a degree in baking and pastry. I've always been a creative type, so it was natural to go into cake decorating, where my two passions came together.


Photo by Jaquilyn Shumate Photography

Photo by Cult Cakes
What does Cult Cakes mean to you?
My inspiration for Cult Cakes is usually brought about by pop culture, subcultures, different trends (fashion is a major influence) and finding a way to translate that into a cake. I want to take the cake medium, go outside the box of traditional cake décor, and give it a fresh perspective. Right now I’m working with the classic cake silhouette, but I have a lot different ideas that I’m looking forward to actualizing. Of course, there is always the indulgent aspect of cake, so I want to dazzle people’s taste buds as well as their eyes. It doesn’t matter how pretty a cake is if it doesn’t taste good.

What is your signature recipe?
I’m currently developing my own recipes, but I’m a big fan of Fannie Farmer. I used her cookbook when I was baking growing up, and I find her recipes extremely comforting. My favorite is her Peerless Chocolate Cake—-you can find that one in many of my posts on my blog. I'm also a big fan of her brioche recipe (and I actually baked you Andie a brioche from her recipe last year!) [Editor's note: it was one of the best things I have ever eaten.]


Photo by Assemble
What's your favorite things to make for clients?
Oh gosh, I don’t know if I can pick. I enjoy sculpting, be it the cake itself or figurines made from sugar or chocolate.

What are your goals for your business?
I’m looking forward to running a cake shop with a store front one day. I’m a big fan of knowing where my food comes from, so I’d hope to source locally and make our fillings (like raspberry jam) and decorating materials (like modeling chocolate) in-house. I’m excited to consult with and understand my clients, especially if I am going to be creating a custom cake for them.


Photo by Cult Cakes
If you could eat at only one local restaurant, which would it be? What would you order?
This is a really difficult question for me, haha! Probably Than Brothers, since I feel like I’m always craving pho! I always order the beef pho with broccoli.

Which famous person would you love to see order one of your desserts?
Martha Stewart. I’d have come full circle. And I would cry salty tears of joy.

If you could live in any other location, where would you choose?
This is another tough one! Probably France or New York City.


Photo by Jaquilyn Shumate Photography
What else do you do for fun?
I’m really looking forward to barbecues this summer. I love to feed people. I also enjoy dancing (poorly), singing, gardening, painting, swimming, reading, and sleeping. I'd like to learn French and how to throw a good punch.

Thanks, Emily!

Spring Recipe: Ronda's Mediterranean Pasta Salad

Ingredients:
1. 1 bag of Penne or Pennetta white pasta
2. 1 small container of low-fat feta
3. 1 small crate of grape tomatoes or 3 large tomatoes
4. 1/2 red onion
5. 2 dashes Tobasco or hot sauce
6. 3 tablespoons red wine vinegar
7. 1/3 cup olive oil
8. 1 teaspoon salt (pepper to taste)
9. Several leaves of fresh basil or about 1.5 tablespoons dry crushed basil

Ronda is my mom--and she is quite the amazing chef. This was always my favorite dish that she made, and is now my husband's favorite. Seattle had its first few extra sunny & warm days last weekend, which led him to ask for his favorite spring/summer meal. Enjoy!


Fully cook and shock the pasta with cold water, then put in a large bowl to the side. Slice the grape or cherry tomatoes in half, then chop the red onion into small, bits.


To make the dressing, combine the oil, vinegar, salt, hot sauce and pepper into a bowl. Whisk until completely blended.


In the large bowl with the pasta, combine the onion, tomatoes, basil and feta. Stir together, then drizzle the dressing over the salad, while stirring.


There you have it! Serve warm with sea salt and a glass of crisp Prosecco for an authentic Italian lunch!

Michelle's Simple Vinaigrette Recipe + Eating Well in the Winter

Part of this post is a remix from last year's Neatloaf Blog--however, it's still relevant today in the brrrzzy weather we are having. I've been cutting out a lot of junk food and drinks this week in attempts to shed that winter (and post-wedding) weight. It's always shocking when you calculate what you eat in a day. Regardless, I've got some tips and tricks, plus a brilliant recipe from our best pal, Michelle at Sparky & Marie + Jot Creates. See below!


Drawing by Michelle Beilner
Bottled salad dressing is fine, but a simple vinaigrette from scratch is the BEST, and oh so easy to make. Once you have this basic recipe down, you can vary it up by switching the vinegar and seasonings. You'll be known all over town for your amazing salads!

Here's what you need:
• Small Jar with Lid
• 2 tbsp Olive Oil
• 1 tbsp Good-Quality Vinegar
• Salt & Pepper to taste
• 1/8 tsp Minced Shallot and/or Garlic
• 1/8 tsp or so Dijon Mustard

Here's what you do:
Measure everything into the jar and shake it! Taste to make sure you don't need to add more seasoning. Shake again right before dressing the salad. Please remember, salad should not be swimming in dressing. The best salads are those that are minimally dressed.

My rule for measuring olive oil and vinegar is 2 to 1 (ex. 2 tbsp of olive oil to every 1 tbsp vinegar). You can increase the recipe for more dressing by using this simple equation.

____
Plus, some of my tips for eating well in the winter:


It's so hard to resist the comfort foods in the grocery store when the weather outside is cold. All I want is macaroni and cheese, creamy soups, warm cookies and hot chocolate. But being in a one-room condo for over a week, eating tons of unburned calories will make for a real perfect storm. I have vowed to myself to keep eating my lean, summer foods: garden salads, smoothies, and baked chicken with vegetables.

Here are some of my tips for staying on track:

1. Tea. TEA! TEA! TEA! Have it with every meal. Eating a salad isn't the most satisfying thing on a regular day, but with a cup of warm tea, it's a filling, homey meal. Pour in a splash of non-fat milk for bulk.

2. Avoid sugars. Ever notice how a glass of wine makes you want to eat a bunch of bread and cheese? Yep. Sugars do nothing but make you even more hungry. Focus on hearty proteins like peanut butter, lean meats, wild salmon and yummy vegetable omelettes.

3. Keep exercising. A walk (trudge) in the snow with your iPod is relaxing and so good for you! Refresh your TV muscles and catch up on your This American Life podcasts. A 45-minute walk in the snow can burn over 200 calories!

4. Record every food and drink that you eat or drink to find your weaknesses. If you have an iPhone or iPad, I highly recommend my new favorite app, MyFitnessPal (it's a website too). I have never seen such a great (and free!) calorie counting app. It includes all Trader Joe's foods, plus homemade and obscure labels. It even subtracts burned calories from exercise and tracks sugars, fats and water. (My weakness is Malbec).

5. Make vegetables into comfort food. For my famous Rosemary Garlic Homefries: chop up small white or yellow potatoes into homefry-sized bits. Lay on a parchment-covered sheet pan, drizzle with extra-virgin olive oil, garlic salt and rosemary (go easy on it, people). Bake in the oven at 325 for around 30 minutes or until potatoes are well-baked and browning. Enjoy! One cup is about 100 - 150 calories. Or, cover broccoli stalks with melted lite mozzarella and garlic. Perfecto!

Seattle Recommendation: Get Your Hot Cakes! // Ballard

You may remember that back in December, sweet Autumn from Hot Cakes Molten Chocolate Cakery in Ballard, Seattle sponsored our Pre-Kit Release Press Party and brought delicious sipping caramel, mini s'mores and devilishly delicious chocolate cookies. I've been dreaming about those goodies ever since, so I was excited to stop by the shop for a coffee and lunch with a close friend.

On my menu: Beecher's Grilled Cheese (it comes in that perfect package!) with pickled beets and cauliflower, a soy mocha and a S'more Chocolate Hot Cake (there are several different types). As a bonus: the fabulous branding. Everything in the the shop is adorable and streamlined, chic and crisp. If you haven't been, I highly recommend sampling a savory (béchamel pocket pie!) as well as a sweet. I'd like to go back and grab a boozy shake one evening! Valentine's Day, anyone? Get there!