Happy November y’all! How’ve you guys been doing?! Man, I thought the whole year went by fast, I think these last 3 months are going at light speed! I swear I blinked and October was gone. It’s truly my favorite month of the year and I’m so sad it’s over. Besides it being my birthday month, I did so many fun things in October!! First off, I visited Candice in Portland and we had a BLAST!! We rarely get to spend time together outside of family events so it was such a nice time. I know Candice touched on this in our buffalo chicken stuffed potato recipe but I’ll give you a little more of the deets on our weekend.
Besides hiking, CrossFitting and playing with her adorable cats, food was our main focus. My trip got off to a bumpy start with my flight being delayed but luckily it wasn’t too terrible. I was greeted with my favorite red wine and these tasty pork fajitas. Candice knows me well. 😀 Over the course of the weekend, we tried out Kyra’s Bake Shop, the AMAZING gluten-free bakery (they were on Cupcake Wars!). And by tried I mean we literally sampled so much!! Cinnamon rolls, pumpkin cupcakes, apple pie cupcakes, BLT with the most AMAZING gluten free bread. Last but not least, their pumpkin bizmark donut. I thought I died when I tasted this; it’s truly a pumpkin lover’s dream! Needless to say we put ourselves into a bit of a sugar coma. Of course that didn’t stop me from buying chocolates at other stores to take home 😉 For dinner we tried out Bang Bang (Thai inspired) one night, Luc Lac (Vietnamese inspired) another and got sushi another night. Bang Bang had an amazing fried rice dish (also yummy looking cocktails but I was still in a sugar coma and didn’t want to drink). At Luc Lac, we both tried the Tom Yum Pho which was sooo delicious. The amount of pho you get at this place is insane; the bowl was bigger than my head! Outside of that we usually made breakfast and lunch at home which included eggs, bacon and tons of lemon-y kale (find the recipe in the Fed and Fit book!!) along with copious amounts of coffee!
To say this trip was amazing is an understatement. I had such a great time and cannot wait to get back together in December! After this trip, I spent a weekend in Marietta with my college roommate. It was homecoming weekend so we both met up and stayed the night there. The feelings of nostalgia I had were unreal. So many memories were made on that campus, it was so nice to be back and spend time with one of my best friends! The following weekend after that Z, his mom and I went up to Canada to spend some time at the cabins and close them up before winter! That place is always special and fall scenery made it even more magical. I’ll talk more about this trip in another post.
This past weekend I was FINALLY able to spend a weekend at home. While I loved all my travels and spending time with the people I love, I was definitely ready for some down time by the end of the month! I got tons done around the house, prepared for our annual Pumpkinfest party with the family and was able to squeeze in this delicious recipe for you guys! Although I can’t take all the credit, Candice developed the tasty crust for this recipe. I simply came up with some tasty fillings. While galette’s are yummy with sweeter fillings (like this nectarine goat cheese and honey one or this strawberry galette), they’re just as delicious with savory fillings as well. As the weather starts to cool down and holiday season is in full swing, this is the perfect dinner for a cozy night in or a satisfying appetizer! No matter what you decide to use this recipe for, it’s sure to please.
- Handful of goat cheese crumbles
- 4 strips bacon, crumbled
- 1 small sweet potato, sliced thin
- 2 small beets, sliced thin
- Thyme, for garnish
- 1.5 cups almond flour
- ½ cup tapioca flour
- 1 tbsp coconut sugar
- 6 tbsp cold butter, cubed
- 1 egg
- Combine all crust ingredients except the egg in a food processor and pulse until combined, about 30 seconds.
- Transfer crust to a separate bowl and toss in egg with your hands, mixing until evenly distributed. Crust should be a solid ball of dough now. Wrap in plastic wrap and leave in the fridge for at least an hour.
- While dough is setting, cook up bacon. Place bacon in a large skillet over medium heat, flipping until cooked through. Set aside on paper towel to drain excess grease and then crumble.
- Slice up sweet potato and beets very thin. I highly recommend using a mandolin.
- Pre-heat your oven to 350F.
- Once dough has sat for an hour or more, place between 2 sheets of wax paper or parchment paper and roll out into a circular shape, about 1/8-¼ inch thick. Don’t roll it too thin, it needs to support the filling.
- Next, layer on the toppings, leaving an inch or two of room to fold over the dough.
- Once all your fillings are in place, carefully fold over the dough on top of the filling. Be patient and go slow so the crust doesn’t break. I used the wax paper to help folder over the dough.
- After your crust is folded up, lightly brush the crust with olive oil.
- Transfer your gallette to a greased baking sheet. Again, BE PATIENT and move slow, you don’t want your crust to break. Lightly brush the outside of the crust
- Place in oven and cook for 40 mins until crust is golden brown.
- Let cool for 5 mins and enjoy!
- Try with whatever potatoes you have on hand! I used golden beets but red beets would be fine too. Don't like goat cheese? Add whatever cheese you like or don't add any at all, I promise this will still be delicious!