Cambodian Mango Sticky Rice

Quality chocolate is hard to find in Cambodia and my sugarfree sweet tooth is screaming.


I took a Cambodian cooking class today. Chocolate be damned. It ended with a dessert that is near and dear to my heart.


Mango sticky rice.

Typically thought of as a Thai dessert, I much prefer the Cambodian take. The sticky rice is simmered in coconut milk made fresh at the morning market.


After 15 minutes the rice is more akin to a gooey custard. This is the layered over fresh yellow mango slices and (if you are in Thailand) finished with a drizzle of sweetened condensed milk.

White rice occupies the realm of occassional indulgence in my own day to day. A little more so this past month as I have been traveling in Thailand and Cambodia.


Sweetened condensed milk on the other hand… cheap dairy, refined sugar, I alway shy away.

Hence my of love of Cambodia’s extra sticky rendition of this tropic classic, which is finished with a palm sugar coconut milk caramel reduction.

Liquid gold

Here is the low down on this 5 minute caramel.


Ingredients :
+ 4 Tb palm sugar or coconut sugar (sub honey or maple if it is all you got)
+ 1/2 cup coconut milk (fresh from a Cambodian market is ideal but canned will do)
+ A pinch of salt
+ 1 Tb butter or coconut oil
+ A little water as needed

Method :
In a sauce pan simmer coconut milk in until boiling gently. Add palm sugar, a pinch of salt, and stir often for about 5 minutes. Add butter, turn off burner, and whisk until smooth. If the sauce is too thick to drizzle add a little water.


A simple and delicious addition to any dessert and a mango sticky must.


Ditching Protein Powder, Tis’ the Season

There are two thing I do more often when it is cold.

Eat Squash.

winter_veggie_gheeLift Weights.


Well baby it’s cold outside.

Thankfully I have put on about 10 pounds of muscle since last June. I know because my body fat has not budged.


Last June… oi.

I am not bragging…. but given this moderate success I feel that I know a little about muscle building on a whole foods diet (no gluten, no sugar, no grains).

winter_butternutTower of Power

I crave carbs and I eat them by the pound in winter. I even drink them sometimes.


I used to be afraid of large meals. Part of me still is. Orthorexia is a constant mild nag me.

Orthorexia =  a proposed eating disorder or mental disorder characterized by an extreme or excessive preoccupation with avoiding foods perceived to be unhealthy.

Like my thighs after squats.


No starving this winter though, not when there are so many heavy things that need picking up.


Here is a post lifting snack I have been hitting up lately.

Sean’s Post Lift Pie Jar:


  • 2-3 hard boiled eggs
  • 1/2 cup roasted winter squash (kombocha, pumpkin, delicata, acorn, butternut)
  • 1/2 tsp cinnamon
  • 3 finger pinch salt
  • little bit o coconut oil or olive oil.

Sounds a little gross, tasted a lot delicious.

Mush it all up and enjoy a jar of recovery nourishment.

Cheers to your health. Merry X Mass and happy new gains.


Yet Another Grain Free Sugar Free Cookie: Chip-A-Hoy


Personally, the goal of a great grain free cookie is not to create a healthfood version of a Chips Ahoy.

I make Cookie treats… enthusiastically.


Any treat does not demand a moderation is not worth eating in the first place.

The goal is create from foods that tastes amazing in a solo state.


  • Coconut
  • Almond
  • Cacao
  • Ghee
  • Maple
  • Egg
  • Vanilla
  • Salt
  • Butter
Not the Gluten Free Flava'  I am going for

Not the Gluten Free Flava’ I am going for

That being said here is an unintentional version of a Chips Ahoy Chewie.

I am a big fan of kitchen hacks. Here is my newest favorite.

Gluten Free Girl’s reliable cookie ratio. 1-2-3

  • 1 part sweet
  • 2 parts fat
  • 3 parts flour

Here is my 1st small test recipe.

  • 20 gm sweet = 20 gm coconut sugar, 20 gm maple syrup
  • 80 gm fat = 20 gm coconut oil, 20 gm ghee, 40 gm almond butter
  • 120 gm flour = 100 gm almond flour, 20 coconut flour
  • 1 egg
  • 1 ts Vanilla bean powder or 1/2 ts extract
  • 1/2 ts baking soda (the tastes good alone exception)
  • 3 finger pinch salt
  • 1/4 cup chocolate chips (I just busted up a dark chocolate bar)

Throw all this in a bowl.


Mix well.


Scoop one table spoon balls on to greased or parchment covered baking tray. Flatten with your palm.


Bake a 350º for 12 minutes.

Let cool and enjoy.


Mine turned out pretty well. Right level of salt, good outside crisp with that inside gooey chewy. Next round I am going to tray a flour ratio that will dial down the density and mix the dough in a food processor. I hope this might up the fluff.

I was not going for a Chip-A-Hoy facsimile, but nostalgia kicked in and I could call them little else.

The difference between these and the Nabisco original? Two and I was satisfied.

gooey-caramelJesus, when did they fill them with caramel. Another day Sean… another day.

Eat whole food, all else will follow.