The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
Why make your own mayonnaise? You choose what kind of oil you use which is great if you’re doing #whole30, you can add different flavors like lemon zest, smoked paprika or roasted garlic and lastly it literally takes 1 minute to make and is very satisfying to watch. Recipe below👇🏼 *if making this Whole30 use a light olive oil. Regular or extra virgin result in a very bitter final product Immersion Blender Mayo Ingredients: • 1 large organic egg, fresh as possible • 1 tsp. fresh squeezed lemon juice • 1 tsp. white wine or distilled vinegar • 1 tsp. dijon (check to make sure it’s Whole30 compliant) • 1/2 tsp. kosher salt • 1 cup light olive oil (a mix of liquid coconut oil, avocado oil and EVOO also works to keep it Whole30) Directions: • to a tall, wide mouth jar add the egg, lemon juice, vinegar, dijon and salt. Lastly add the oil and allow the egg to settle back to the bottom • place an immersion blender into the jar, flat on the bottom. Your jar needs to be able to fully fit the blender for the mayo to emulsify • starting on the lower speed turn on the blender and slowly raise it upwards as the bottom becomes thick and creamy • bump up the speed and move the blender up and down as needed to incorporate everything together, this should take about 30-45 seconds • it’s done when it’s fully combined, you no longer see any oil and has thickened • store in an airtight container or jar for up to 2 weeks in the fridge
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
The real winner of this pregnancy. Breakfast and my built-in coffee shelf
This was taken after many hours spent in the car and before the fever and cough set in. The key to traveling with a baby is to take a lot of photos, wait a month, look at them, then delude yourself into thinking it really wasn’t that bad.
Cacio e pepe is even better when topped with burrata. When it comes to cheese, more is always better. Recipe👇🏼 Ingredients: • kosher salt • 1 pound pasta, whatever shape you prefer • 1 1/2 cups pasta cooking liquid • 1/4 cup unsalted grass fed butter • 1 tbsp. freshly cracked pepper, plus more for sprinkling • 8-ounce block of Pecorino Romano or Parmesan cheese, freshly grated • 2-3 balls burrata cheese Directions: • Bring a large stock pot of water to a boil. Liberally season with salt. Cook the pasta per package directions until al dente reserving 1 1/2 cups of the cooking liquid before draining the pasta • Drain pasta and set aside • Bring the pot you cooked the pasta in (now empty) up to heat over medium low. Add in the butter and pepper and cook until melted • Next add in 1 cup of the pasta water, along with the pasta and freshly grated cheese • Cook, stirring constantly, until the sauce has thickened and is creamy. Turn down heat and add more pasta water if it gets too thick • Taste for seasoning, adding salt if needed • Spoon some of the pasta into a shallow bowl, top with burrata, more grated cheese and freshly cracked black pepper
These turkey patties are loaded with veggies and are great to have on hand for my 1 year old. Also great for my pregnant self who is sometimes too tired to cook but never too tired to eat. Baby, pregnant mom, #Whole30 and dog approved. Recipe👇🏼 * I kept these simple cause my kiddo has a lot of food allergies BUT you can add garlic, parm and thyme, your favorite spice blend or whatever flavors you want to the mixture. It’s very loose/sticky but once cooked holds together nicely. Feel free to add an egg if you’d like Turkey and Mixed Veggie Patties Ingredients: • EVOO, for drizzling • 1 head broccoli, finely chopped • 1 zucchini, shredded • 1 yellow squash, grated • 1 large carrot, grated • kosher salt • freshly cracked black pepper • 1 pound ground dark meat turkey Directions: • bring a medium, nonstick, high sided skillet up to heat over medium high. Drizzle in 2 tbsp. EVOO then add in the broccoli, zucchini, yellow squash and carrot • stir and cook for 10-12 minutes or until the veggies soften and you no longer see any liquid • season with salt and pepper then cook another 1-2 minutes • remove from heat and let cool slightly • to a large bowl add the ground turkey and cooled veggie mixture along with a sprinkle of salt and pepper (and other flavors if using) • mix together • wipe out the veggie skillet and bring back up to heat over medium • drizzle in a little EVOO then pour some on your hands as well. The mixture is sticky so this keeps it from sticking to your hands • using a portion scoop or large spoon, scoop the mixture into balls then form into flat patties • working in batches cook 3-4 minutes per side until golden brown and cooked through • store in an airtight container for 3-5 days. Can be eaten cold, room temp or reheated
One of my favorite dinners. Crispy chicken cutlets served with a tangy, crunchy fennel, apple and walnut salad. The salad holds well in the fridge so double the recipe for another dinner or lunch this week. Recipe linked in bio
Spring Pasta. Bucatini is tossed with peas, asparagus and spinach in a lemony, garlic butter sauce then topped with a poached egg and freshly grated parmesan. It’s filling yet light enough that you don’t have to feel guilty about having seconds. Recipe linked in bio
Lighten up dinner this week with my Roasted Sweet Potato, Chicken and Black Bean Lettuce Wraps featuring @calorganicfarms veggies. #CalOrganicFarms Recipe👇🏼 Ingredients: • 1 large sweet potato, peeled and cut into 3/4 to 1-inch dice (roughly 2 1/2 cups) • EVOO, for drizzling • Kosher salt and freshly cracked black pepper • 1 pound ground chicken • 1/4 cup water • 1 1/2 tsp. each chili powder, cumin, smoked paprika • 1/2 tsp. garlic powder • 1/4 tsp. cayenne • 15 ounce can black beans, drained and rinsed • 1 head Cal-O romaine lettuce, washed • 4 Cal-O green onions, thinly sliced on a bias • Cal-O cilantro leaves and stems, for garnish • Lime wedges, for garnish For the avocado crema: • 4 Cal-O green onions, chopped into 2-inch pieces • 2 large, ripe avocados • 1 small jalapeño, roughly chopped • 1 lime, zest and juice • 1/2 cup packed Cal-O cilantro leaves and stems • 1/2 tsp. kosher salt • 1/2 cup water Directions: • Preheat oven to 400F • Place sweet potato on a medium sheet tray. Drizzle with EVOO and sprinkle with salt and pepper • Toss then spread out in a flat, even layer. Roast for 10 minutes, remove and toss then roast for another 10-12 minutes • Meanwhile bring a high sided, nonstick 10-inch skillet up to heat over medium. Drizzle in 1-2 tbsp. EVOO then add in the chicken • Cook, breaking into smaller pieces, for 6-8 minutes • Reduce the heat to medium low and add in the 1/4 cup of water, chili powder, cumin, paprika, garlic powder, cayenne and a large pinch of salt and pepper. Stir to combine • Add in the roasted sweet potatoes along with the black beans. Stir together and keep warm on low • To a high power blender add the green onions, scooped out avocados, chopped jalapeño, zest and juice from the lime, cilantro and salt. Lastly add the water • Blend on high until a smooth sauce forms. Taste for seasoning, adding more salt or lime if needed • Fill lettuce cups with mixture, drizzle with crema, sprinkle with green onions and cilantro. Serve with lime wedges
This hearty pasta dish is perfect for a cozy Sunday dinner at home. Roasted butternut squash gets tossed with sweet Italian turkey sausage and spinach in a creamy sage and parmesan sauce. An oldie but a fave of mine I make time and time again. Recipe linked in bio
Hate or love today, you deserve something sweet and I’ve perfectly portioned this recipe out to serve 2. One for you and your new lover, or you and your side piece or two just for you. Toasted Coconut Banana Pudding recipe linked in bio
Crispy chicken wings that don’t require a deep fry in a huge pot of oil OR an air fryer. Recipe👇🏼 Ingredients: • 4 1/2 pounds chicken wings, preferably organic • 1 tbsp. baking powder • 1 tbsp. salt • Buffalo or BBQ sauce • ranch or blue cheese, for dipping Directions: • Line 2 sheet trays with foil then place a baking/cooling rack on top of each • Pat dry all of the wings with paper towel • Place in a large bowl and toss with the baking powder and salt until every wing is covered • Arrange the wings on the prepared sheet trays leaving about an inch border around each one • Let sit at room temperature for about 30 minutes to dry out. This ensures a crispy wing • Preheat oven to 475℉ • Bake the wings for 25 minutes, flip and then bake another 10-15 minutes. They should be golden brown with crispy skin • Remove from oven, place in a bowl and immediately toss with sauce. Serve with ranch or blue cheese for dipping
These flatbreads are fluffy, soft, chewy and only require a few ingredients to make. Topped here with whipped feta, tomatoes and fresh herbs but you can do whatever you like. Brie, ham and a drizzle of honey. Mashed avocado, pepitas and flaked sea salt. Or even just an herbed garlic butter would be delicious. Recipe AND video linked in bio
This #nobake Fruit and Yogurt Granola Tart is great for when you’re having a group of people over for brunch. It holds up in the fridge so you can make it the day or night before, it serves 8-10 and comes together easily, just some stirring and pouring. A crunchy granola crust is flavored with honey and peanut butter then filled with cinnamon spiced yogurt and topped with fresh fruit. When I developed this recipe it was summer so I used what was in season, peaches and strawberries, but you could do roasted pears and figs, sautéed apples or mixed berries. Recipe linked in bio
Looking for a different way to cook potatoes? Try my Grilled Sweet Potatoes with tahini, pomegranate seeds and mint. I’m aware it’s not grilling weather in most of the country so you can use a grill pan or roast on 425F for 15-17 minutes or until tender and lightly charred. Recipe👇🏼 Ingredients: • 3 medium, orange sweet potatoes • Liquid coconut oil • Kosher salt, to taste • 1/4 cup tahini • 1/4 cup pomegranate seeds • 5-6 mint sprigs • 2 tsp. za’atar seasoning • Freshly cracked black pepper, to taste • Flaked sea salt, such Maldon Directions: • Bring a grill or grill pan up to medium heat • Peel the potatoes, cut in half lengthwise and then cut into 1/2-inch by 1 1/2-inch thick, long spears • Place on a baking sheet and drizzle with 2-3 tbsp. of coconut oil and a large pinch of salt. Toss to coat • Place on to the grill, spreading out so they aren’t touching, and cook 5-6 minutes per side on the grill and 6-7 minutes on a grill pan. They should be charred and easily pierced with a paring knife • Remove and pile onto a platter or into a large shallow bowl • Drizzle with the tahini followed by a sprinkle of pomegranate seeds, mint leaves, the za’atar and lastly some black pepper and flaked sea salt • Serve warm or room temperature #whole30 #glutenfree #potatosalad
Blackberry and Vanilla Chia Seed Pudding swirled into yogurt with crunchy granola. A great make ahead breakfast that isn’t eggs. Recipe👇🏼 Ingredients: • 2 cups nut milk of your choice, almond/coconut/hemp • 1 cup fresh or frozen blackberries, plus more for garnish • 2 tsp. maple syrup, or more if you like it sweeter • 1 tsp. vanilla extract • Pinch of Himalayan pink salt • 1/3 cup chia seeds Directions: • In a high powder blender combine the nut milk, blackberries, maple syrup, vanilla and salt • Blend on high until smooth • Pour into a medium size bowl and add in the chia seeds • Whisk together. Let sit for 10 minutes then whisk again • Place in the fridge for 2-3 hours to firm up, even better overnight. Whisk again before serving • To serve place some in a shallow bowl, top with more blackberries, coconut flakes, hemp seeds, chopped almonds or whatever your favorite toppings are. You can swirl into yogurt or eat on its own • Will keep for 4-5 days in fridge
