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Chocolate Zucchini Cake with Matcha Frosting {Gluten Free}

This low sugar, whole grain cake is still fudgey and sweet and perfect for sharing with gluten-free eaters. Sorghum, the base of this recipe, is an ancient whole grain that happens to be gluten-free. You can buy it at most organic grocers or online. Since raw cacao is more readily available and cheaper these days, I use it in place of regular cocoa in this recipe.  

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Coffee Shop Style Matcha Lattes with a Healthy Twist {Vegan}

Make your own frothy, healthy matcha lattes at home and energize while enjoying the health benefits of organic green tea. This post was sponsored by Healthyish Foods, but all opinions are my own. Thanks for supporting the brands that support With The Grains.  After the winter holidays, I found myself really sluggish. I’d drag myself

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Turmeric Pie with a Gluten Free Crust

You won’t be able to share this Turmeric Pie with everyone, but it’s a step in the right direction. It’s dairy free, but it’s not vegan. It’s gluten free, but it’s not nut free. It’s an attempt to share, and if you really know your crowd, it just might work. The main offender for my crowd was gluten, so this Turmeric Pie did the trick. 

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The Pittsburgh Launch of the “Eat Your Feelings” Cookbook

When it comes to my career, I often refer to my “split personalities.” My commercial and editorial styling business is one personality. My Quelcy business is more technical, responsible to more people and sometimes more nerve-wracking. This space, “With The Grains,” is my very personal personality. It’s where I have complete creative control, but it’s also where I share my stories and my feelings. Every once in a while, a project comes along that blurs the line. The “Eat Your Feelings” cookbook is one of those very pleasantly blurry lines. 

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