My Favorite Recipes: Meet Lizzy May

Lizzy May has lived in Colfax for all but her first two years of life. She is the youngest child in her family. Lizzy has a sister, Hannah, and a brother, Ben. Her dad, the Rev. Richard May, has been the pastor of First Baptist Church for the last 19 years. Lizzy’s mother, Melissa May has taught piano, and Lizzy said that their home has always been full of music.

Lizzy is a member of the Colfax High School class of 2015. Following graduation, she attended Lewis and Clark State College where she earned an associates and bachelor degree in Radiographic Science in just three years. Lizzy said that meant she spent a lot of late nights studying and didn’t have a lot of spare time, but she is thankful she could accomplish her goal. She is also grateful that she has had so much support along the way, including her family and all those who have filled in as parental roles in her life.

Lizzy is especially thankful for Sue Doering and her family. The Doerings were a big part of Lizzy’s life while growing up and going to school in Colfax, and Lizzy was able to live with the Doerings through college after they moved to Lewiston. Lizzy said it felt like they gave her just a little piece of the hometown.

Growing up in Colfax, Lizzy participated in several school musicals including Oliver, Little Abner, Music Man, Cinderella, Sound of Music, Hello Dolly and South Pacific. Most of her family has taken part of the productions as well, including her Dad who volunteered many hours back stage.

Lizzy feels very accomplished by making some personal health changes. She recently lost 40 pounds and has found a new passion for cooking in a way that supports a healthier lifestyle. She shares a couple of her healthy recipes.

Recipes

Almond Flour Coconut Chocolate Chip CookiesOriginal recipe from meaningfuleats.com

1/2 cup butter, softened 1/4 cup coconut oil 3/4 cup brown sugar or coconut sugar 2 teaspoons vanilla extract 2 large eggs 1/2 teaspoon baking soda 1/2 teaspoon salt 3 cups blanched almond flour 1 1/4 chocolate chips of choice

Optional: Coconut Sheds (I don’t have a measurement, I just throw some in and see how it goes,) so yummy! I use the sweetened kind and they are pretty amazing.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together the butter, coconut oil and brown sugar. Add the vanilla and eggs, mixing until incorporated.

Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon. After this, I like to pop them in the refrigerator, it just firms them up a little bit, but you do not have to!

Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden-brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

Carrot Fries

Baby Carrots Oil Rosemary Garlic Powder Salt Pepper Cayenne (if you are feeling adventurous, my mom loves them and my dad thinks they are spicy!)

Since I started Code Red, I really started to miss my beloved French fries and sweet potato fries.

I started to play around and found myself loving carrot fries! I just get a bag of baby carrots and chop them long ways in fourths so they get extra crispy.

After that, I toss them in oil and whatever spices I am feeling that day.

My go-to has been a mix of rosemary, garlic powder, salt, and pepper sometimes, with a little cayenne for a kick (I don’t measure so just make sure to mix it enough that the spices get on every piece equally!) But be adventurous with the spices and try new things! Just remember that the carrots are sweeter, so spice like you would spice a sweet potato fry.

After that, I put them in the preheated oven (350 degrees F) for 20 minutes, then crank it up to 425 to get them crispy (Could take another 20 minutes, our oven is wanky and heats slow so keep an eye on them, they may take less time if your oven works properly,) but be careful, they can go from light brown to charcoal in no time!