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Gluten Free Breakfast Bowl

March 15, 2016

Has the time change hit anyone else really hard? I’m not certain whether my failure to adjust is due to the fact I was already exhausted going into last weekend or whether my body’s clock really is as off as it feels. Whatever the case may be, I haven’t been springing out of bed the past few mornings as quickly as I would like. That is why it is especially important that I get a filling and nutritious breakfast in before heading off to work each day. Enter my new favorite chia seed-based gluten free breakfast bowls.

The BEST Oven Baked Salmon Recipe

March 8, 2016

After a day at work, an hour and a half long commute home and an evening workout I am usually pretty exhausted by the time dinner rolls around. Regardless of how I feel, I make an effort to cook dinner for my husband and myself every night. While some meals can be labor intensive, most are super straightforward like this oven baked salmon. It is such a delicious and easy meal that we have taken to eating it a minimum of once a week.

All Hail the Kale Hash

February 16, 2016

Today’s recipe is another one of those that I have been meaning to post for ages but have been inadvertently withholding (similar to my favorite berry crumble). When I sit down and meal plan every week or so, more often than not this kale hash makes an appearance as a weekend breakfast. Not only is it relatively easy to make, it’s incredibly filling and just one batch carries my husband and I through the entire weekend. A win, win, win, right?

Bacon Asparagus Pasta – Your Go-To Valentine’s Day Recipe

January 26, 2016

Over the years Valentine’s Day has taken on many incarnations. For the first eighteen years of my life I absolutely despised the day because it represented a day when I was tangibly reminded of the fact that I was not popular nor were any of the boys at my school remotely interested in me. I’m sure we’ve all been there at one time or another…it feels lousy and it greatly influenced how I have celebrated the occasion as an adult.

While the day has been consistently good from the time I was nineteen on, I still choose to commemorate it in a more low-key fashion. I’ll pass on the overcrowded restaurants and boxes of chocolate (wait, I take that back, please still give me the chocolate!) and instead generally opt to cook a nice meal at home and enjoy some down time with my valentine.

In keeping with that tradition, today’s recipe is equal parts simple and delicious making it the ideal Valentine’s Day dinner. This bacon asparagus pasta has been a favorite in our house for over a year. You can whip up this five-ingredient Valentine’s Day recipe in a jiffy and are guaranteed to please your guest. Especially guests of the bacon loving variety.

Lactose Free Chicken in Cream Sauce

January 5, 2016

For each of my childhood birthdays my mom would prepare a special meal and dessert for me; it could be anything I wanted. Without fail, I would request the same dinner every single year – a super rich chicken in cream sauce recipe. Having it for my birthday was our family tradition up until I moved to California six years ago.

With a monumental birthday coming up (the big 3-0) I found myself homesick and longing for my mom’s chicken and cream sauce. I had never previously attempted to make it but figured that I had enough cooking experience under my belt to give it a try. My mom still had the recipe handy and sent it to me but there was one problem…I have cut lactose and gluten out of my diet and the original recipe was heavy on cream and flour. Hmm.

Substituting almond flour for regular flour seemed straight forward enough, but what to do about the cream… Fortunately for me, Google exists and was able to provide a plethora of alternatives. I threw caution to the wind and went with the most basic option I could find – substituting 2/6 cup of soy milk and 1/6 cup of oil for 1/2 cup of heavy cream. The consistency seemed okay. Not perfect, but okay. And flour behaves like flour so the recipe should work, right? Wrong.

Now, this was in no way a complete disaster. It just didn’t taste exactly like my mom’s and that turned me into an emotional mess. Neither the meal or the pictures came out quite how I wanted them to and I considered not posting this entrée at all. It was my mom who encouraged me to go ahead with it as planned because it’s a recipe that means a lot to me, it still tasted amazing and, as she pointed out, maybe somebody out there has a suggestion for how to improve it next time. So without further explanation or ado, I give you…

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