How do you do Taco Tuesdays when you are doing a gluten and dairy free challenge for the month??? Well, today I am going to show you! Just because you are on a diet doesn’t mean you need to give up flavorful foods or your beloved festive meals. American style tacos (you know… the kind made right from the Ortega box recipe) happen to be a favorite of mine. And yes, the cheese and those flour tortillas are definitely part of that winning combination. However; you can still make a mean salad that gives you the satisfaction of tacos.
Last month’s big snow day gave me the opportunity to break out that cast iron skillet and make an egg skillet that warmed me up on a cold winter’s day. As soon as I heard that this snow day was a possibility, I hit the grocery store to stock up on some comfort food and some breakfast fixings. I said this in my last skillet recipe post but I’ll say it again, I rarely get to eat a home cooked breakfast. So if there is an opportunity, I am going to seize it. And seize it I did!! My office announced it was closing the night before, so after sleeping in a bit, I drowsily got to the kitchen to kick off my easy skillet meal.
- When I decided to join the Gluten Free for 30 day challenge with my gym, I didn’t do a great job at looking at my calendar ahead. With Saint Patrick’s Day (Goodbye Beer ….), a weekend excursion to Washington D.C. and my first big dinner party at our house planned, I had my work cut out for me. But, I survived the month and managed to stay on track.
Today I am discussing my recent death by chocolate experience. You guys, this is one of my proudest baking moments yet! Granted, I had a little help with an original recipe that I adapted from. BUT, I made the most decadent chocolate cake and one of my favorite dessert recipes into a dairy and gluten free version!! Did I mention it still tastes exactly the same? I just about did cartwheels in my kitchen.
There’s something about cold Asian noodle salads that scream comfort for me! I mean it could be the carbs, because who doesn’t eat them and want to take a nap after? But, I also think the use of creamy peanut butter gives this dish an extra luscious element. Or maybe it’s the fact that I ate this salad curled up on my couch, under cozy blankets, watching mindless TV? Whatever the reason, it was a filling, delicious and share worthy.
I’ve been doing a variety of meal delivery services in the past few months (More to come on these in another post). I originally ordered them because I got a great deal on the first week’s subscription and it took the brainwork out of cooking for half of the week. While the convenience is still a major contributing factor for why I continue, one of the other many benefits is cooking inspiration. I have have learned more about cooking techniques with specific ingredients. I have used recipe components in other ways that I thought to in the past. I have also worked on some recipes with ingredients I haven’t used at all in the past. Today’s recipe stems from one of those experiences.
Ever since I created the Flourless Mexican Chocolate Mini Muffins that are Paleo, Dairy Free, and Gluten Free I have tried to meddle with the recipe to come up with other varieties. As I have mentioned before, baking is not my passion. It takes a lot of science and meticulousness to perfect a baking recipe. I’m much more suited for the carefree way of cooking where there are often ways to fix and cover-up potential mistakes.
I had to share at least one pumpkin recipe for the season. So today is that day! I’m at the tail end of my farmer’s share for the year and we are getting lots of fun harvest vegetables each week, this even included a sugar pumpkin a few weeks ago. While my gut reaction was to make a pumpkin pie, I made a last minute direction change. With all the Halloween candy floating around and my recent addiction to caramel apples (Someone send help!), I decided having one less sweet around might be a good idea.
The very same pita chips I served up to you all last week are yet again making a cameo on the blog today! I realized how easy it was to make my own healthier pita chips and dip and I’ve gone a little crazy with the idea. Last week you saw my recipe for the Greek creamy classic, Baba Ganoush. This week I’m getting a little more seasonal. It’s squash season people. Along with the pumpkin craze comes the runner up, butternut squash. Around this time of year we see tons of recipes featuring sweet squashes. I’m clearly all for it.
In the past few weeks I have been receiving an abundance of eggplant in my weekly farm share box. Normally, I would love to brainstorm dinner possibilities to incorporate this vegetable. But, for the past few weeks I have been doing various meal delivery services (more to come on these in a few weeks) to cut down on time on weeknights. I couldn’t let the eggplants go to waste but, I was in no need to extra produce. I decided to whip up a healthy snack with them instead.