I recently got a really big craving for oatmeal. These hankerings aren’t a frequent occurrence for me. I am more of an egg person in the morning. But, sometimes the only way to relieve a craving is to give into it. With about a dozen overnight oats pictures on my Instagram feed every morning, I’m shocked I’m not indulging every day.
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.
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.
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.
Sometimes you need something vibrant, fresh and fruity to jumpstart your day! I tend to lean towards more savory breakfast options like eggs and chicken sausage. But, there is something to be said about waking up to a burst of bright foods that are cool and refreshing. Today I’m exploring a food trend with all of you in my recipe. Açai bowls are not entirely new but they have received a lot of attention over the past year. They are even getting fully dedicated shops that serve up just variations of this frozen fruit dish. This past summer after months of wondering what all the fuss was about I stopped in a store in NYC to get my fix.
I am a persistent daily deal scrolling artist. I’d estimate that I am signed up on about a dozen or so websites that offer local deals and of course clothing and other goods. I could spend an hour or more each day looking through all the great deals however; it’s once in a blue moon I actually ever purchase anything. Today’s blog post happens to be about one of those rare trigger happy purchases from Gilt City (an exclusive deals website).
Cauliflower has become one of my new favorite ingredients. It’s so versatile and healthy. It has such a mild flavor that works perfectly as a canvas to add spices and mold into your own masterpiece meal. On one of the first cold nights of this season I whipped up this soup to bring up my temperature a bit! I also had received an immersion blender for my birthday and was dying to use it! (It’s a miracle worker by the way!).The bisque was deceivingly healthy because it tastes so creamy and comforting. But with little more than vegetables and spices composing the dish, this recipe is definitely a clean eating meal (It also happens to be gluten free, dairy free, and paleo for all you special dieters out there!).
A few months ago I attempted a Paleo challenge with my crossfit gym. While I successfully finished 30 days completely Paleo, I’ll admit that I didn’t continue the diet once our challenge ended. However; I do still try to eat a healthier lifestyle with fewer grains and dairy when I can. Recently I did some simple online searching for healthier dessert options and I started to see a trend of using bananas and nut butters to bake with. I tried several iterations of these mini muffins and even tried them out on my coworkers. I brought the muffins in and told a few of the unsuspecting recipients that they were double chocolate chip muffins, I left out that they were also flour and dairy free. Even the pickiest of eaters from our department admitted that they enjoyed these treats. A few people could hardly believe it when I told them both how healthy and easy they were.