Eating Out: The Post Brewing Company



Last week, Steve and I went out on a mid week date night.  He took me to The Post Brewing Company in Lafayette and it was awesome!  We’ve been trying to explore more restaurants closer to our house, instead of driving all the way into Boulder or Denver.  The Post will definitely become part of our regular rotation.  The deal was sealed for me when I ordered the Moscow Mule picture above and it came in a copper cup.  If you can correctly serve your Moscow Mule in the right vessel, then I’m in.  That means you take your cocktails seriously!  Steve ordered Lemon Mint Shandy, which he had the first time he came here with a friend and liked it so much, he ordered it again.  I had a couple of sips and it was cool and refreshing, perfect for a hot day.  The Post brews their own beer, which I unfortunately cannot speak to how good it is.  (I’ll have to make Steve go back and be a guinea pig.)


We started with deviled eggs.  These are not your grandma’s deviled eggs with mayo and paprika sprinkled on top.  Nope, these are the deviled eggs that dreams are made of.  There are crispy pork cheeks as a garnish on the eggs, zippy mustard in the filling and it’s served with a horse radish dipping sauce.  A most excellent choice!


The super great thing about The Post is that most of their menu is gluten free!  I can’t remember the last time I ordered something fried at a restaurant, but here, the crispy chicken basket is gluten free.  Their fried chicken and all their sauces on their dishes are gluten free as well.  This makes me incredibly happy.  I get mighty tired of ordering a salad every time I go out to eat.  I could not stop eating this Crispy Chicken Pieces basket.  It had fried livers, oysters and chicharrones.  The apricot/mustard sauce was a nice accompaniment to the chicken; the acid from the mustard in the sauce cut nicely through the fat of the chicken.

My personal favorite pieces were the pieces of liver.  I ate almost the whole basket, and then spent the night in a fried food coma.  Those pieces were simply perfect-light, airy and crisp.  I also really enjoyed the fried pieces of vegetables that were in there, cauliflower and bell pepper.

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Steve had the fried chicken biscuit, which looked delightful.  We also ordered two sides.  Steve ordered the squash (local squash from Isabelle Farm!) with beer tomato jam and I had roasted beets with kale pesto.  Our server told us that the restaurant tries use as much local produce and products as they can.  We are lucky to live in an area that has many local vendors, so it is nice to see The Post taking advantage of that.

We will definitely be back to The Post!  Their menu changes seasonally, so I’m excited to back and see what new dishes they’ve come up with.  Go check it out!

The Post Brewing Company

105 West Emma St., Lafayette, CO


Apricot & Coconut Granola


Granola is one of those foods that I pass in the grocery store and pick up like I’m going to buy it, and then set it back down.  I always talk myself out of it because I know I can make it at home.  The problem is that I never actually get around to making the granola.  Making granola isn’t not complicated and the ingredients are customizable.  Get after it!  For maximum crunchiness and zero burned spots, stirring this every so often in the oven is key.  Chewy and tangy apricots meet sweet coconut and crisp almond slivers.  They’re held together by a mixture of brown rice syrup, honey, olive oil and warm spices.

More nutritious, easy and a dang good breakfast, my granola beats the pants off it’s store bought cousin.

Apricot & Coconut Granola


3 cups rolled oats

1 cup sliver almonds

¼ cup whole flax seeds

3/4 cup dried apricots, sliced

3 tablespoon olive oil

4 tablespoons brown rice syrup

2 tablespoons honey

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

½ teaspoon ground ginger


Pre heat the oven to 400°F.

Line a 9×13 pan wil foil.  Add oats, almond and flax seeds to pan.

In a small sauce pan, combine the oil, brown rice syrup, honey and spices.  Place over low heat for 5 minutes, until the mixture becomes a syrupy consistency.  Pour the warm mixture over the oats in the pan.  Mix together with a large spoon until all ingredients are uniformly coated and sticky.

Place pan in oven and stir mixture every 10 minutes to ensure even crunchiness.  The granola should take 20-30 minutes.  Remove from the oven and stir in sliced apricots.  Allow granola to cool completely before storing in a container.


Solo Oat Pancake


I think I’m not alone when a week day rolls around and pancakes sound great for breakfast.  I think I’m also not alone in my time being precious in the morning.  Who has time to whip up a batch of pancakes during the week?  Between getting ready for work, packing my lunch, trying not to trip over the cat as I feed him, I’m pretty happy if I get some peanut butter and jelly toast for breakfast.

Joy’s got the solution for that midweek pancake craving though, with her Single Lady Pancake.  I mix up the dry ingredients the night before and then in the morning, all I do is add the wet ingredients.  A quick cook in a pan and I’m eating a pancake for a weekday breakfast.  For health reasons, I’ve been trying to limit gluten as much as possible in my diet, so I modified the “Single Lady Pancake” to be gluten free.  It’s worth noting that Bob’s  Redmill All Purpose Gluten Free Baking Flour is amazing.  Almost every time I’ve used it, I’ve had great results with the final product.  It has almost the same consistency as a glutenous product and it tastes good too.

Solo Oat Pancake


1/3 cup Bob’s Redmill All Purpose Gluten Free Baking Flour

2 tablespoons rolled oats

½ teaspoon baking powder

¼ teaspoon baking soda

pinch of sea salt

a sprinkle of cinnamon

1 tablespoon + 2 teaspoons of unrefined coconut oil

¼ cup + 2 teaspoons unsweetened almond milk

1 medium banana

Preheat a small pan over medium heat.

Combine the dry ingredients, flour, oats, baking powder, baking soda, and sea salt in a bowl.  Whisk the wet ingredients together in another bowl, coconut oil and almond milk.  Add wet ingredients to dry and stir to combine throughly.  Slice banana into thin slices.  Reserve about a third of the slices for topping the pancake.  Add the remaining slices to the batter.

Add about a teaspoon of oil to your preheated pan.  Add pancake batter and spread out with the back of a spoon.  When the surface starts to form bubbles, and a quick peak underneath the pancake shows a golden brown color, flip with a spatula.  Cook until other side is golden brown as well.

Sprinkle pancake with remaining banana slices, as well as any other toppings you like.  I’m partial to maple syrup, blueberries and slivered almonds.DSC03861

If I had buttermilk like Joy calls for in the original recipe, I totally would have used it.  This pancake is perfectly light and fluffy, chewy from the oats and just all around a delicious treat.  Happy Thursday!

Black And Kidney Bean Chipotle Enchiladas


My friend Elaine made me enchiladas last week and these are my spin on them. Feel free to adjust the amount of chipotles in adobo, depending on how spicy you like your food. The cream cheese adds a cooling creamy component that will help tame the spice too. Serve with guacamole, sour cream or your favorite Mexican beer!


1 tablespoon olive oil
1/2 medium yellow onion, diced
1 medium yellow pepper, diced
1 medium red pepper, diced
3 cloves garlic, minced
1 generous teaspoon ground cumin
1 generous teaspoon chile powder
1/2 teaspoon paprika
1 teaspoon salt
2 chipotles in adobo, minced plus 1 tablespoon sauce
1 15 ounce can unsalted black beans
1 15 ounce can unsalted kidney beans
1/3 package reduced fat cream cheese
12 small corn tortillas
1 16 ounce jar of your favorite salsa
1 cup shredded cheddar cheese


1. Preheat the oven to 400 degrees. Heat a pan over medium heat. Add oil and then add onions and peppers. Sauté until onions are translucent.

2. Add spices, garlic and chipotles in adobo. Sauté briefly and then add beans.

3. Add cream cheese and stir until well incorporated throughout the mixture.

4. Lightly spray a 9×13 pan with non-stick spray. Pour 1/4 cup salsa in the pan and spread all along the bottom.

5. Microwave corn tortillas for 45 seconds. Place 3 tablespoons of the bean/cream cheese mixture in the tortilla and roll up. Place in pan. Repeat with remaining tortillas.

6. Pour remaining salsa over the top of stuffed tortillas. Sprinkle cheese over top and bake until ingredients are heated through and cheese is melted on top, about 15 minutes.


The High Protein Pancake


I decided to try out the high protein pancake yesterday morning after seeing Anne eat them a few times.  I was pretty skeptical; is it really a pancake if there’s no flour in it?  I’ll leave the exact definition pancake for you to figure out, but whatever you want to call this, it was actually really delicious!  It’s a relatively quick and easy week day breakfast (mine’s cooking right now as I type this) and none of the ingredients aren’t that obscure.

High Protein Pancake

1 banana

1 tablespoon of chia seeds

sprinkle of cinnamon and nutmeg

2 eggs

  • Mash up the banana in a bowl.  Add the remaining ingredients and stir to combine really well.
  • Heat a pan over low heat and spray lightly with oil.  Pour batter into the pan and wait about 7-10 minutes.  This pancake has to cook for a while before it’s ready to flip.
  • Serve with your favorite toppings and enjoy!


  • You really do have to wait a while to flip the pancake.  Go make some coffee or pack your lunch while it sets.  I’ve also found that covering the pancake with a lid while it cooks helps set the top too.
  • I used chia seeds because it’s what I had.  Anne’s original recipe calls for ground flax seeds, which might be a little easier to find.
  • This pancake is pretty low in calories, so toppings like nut butter, cottage cheese, yogurt, more fruit etc will help the pancake satiate you longer.

I’m off to go eat mine with almond butter and some Crofter’s Blood Orange jam.  Happy Friday!


Polenta Pizza


My mom and I were talking about polenta pizza while I was home for Thanksgiving and the idea has been bouncing around in my head ever since.  I made this for us on Monday night for dinner and I was pretty pleased with the results.  It also made a ton of left-over for us, which makes packing lunches or eating dinner after long days this week super easy.  I’d recommend heating the left-overs up in the oven; the polenta will get soggy if microwaved.


A basic polenta recipe is 4 parts liquid to 1 cup polenta. Use this ratio, depending on how much “crust” you want to make.


Serves 3 pretty hungry people or 6 with moderate appetites

6 cups water, plus a few cups extra

1.5 cups polenta

1 teaspoon salt

1 tablespoon extra virgin olive oil


1. Bring water to boil in pot. When a rolling boil is reached, add salt. Next, whisk polenta into boiling water.

2. Simmer until the polenta has thickened and softened, 30-45 minutes. (I just tasted mine until it wasn’t crunchy any more.)  Add olive oil when polenta is done cooking.

3. Spread out cooked polenta into greased vessel of choice. Place in the refrigerator, or freezer if you’re impatient like me, and to cool polenta down and so it will set.

Notes:  This makes a pretty hefty batch of polenta; cut it in half if you’re not ravenous like us!  Don’t over-oil the pans that you spread the polenta onto.  I made that mistake with Steve’s and it turned out a littler mushier than I would have liked.

To make the pizza, heat the oven to 375°F, and put the polenta, without toppings, in the oven for 5 to 7 minutes.  This will allow the polenta to get a little crispy and prevent it from getting soggy when the toppings are added.  Once you add your desired toppings, place the whole thing back in the oven until the cheese gets melty and your ingredients are heated through.



His: Cabot cheddar cheese, salami, collard greens


Hers/Left-overs: collard greens, capers, Cabot cheddar cheese, nutritional yeast, eggs and salami on half for tomorrow.

Happy mid week; we’re that much closer to Friday!  Enjoy!