Last updated on September 18th, 2018 Easy weeknight meal – bright and creamy romesco sauce layered over wild rice and topped with roasted beets and green garlic. Protein-rich cannellini beans add twist on a classic sauce – from Vegetarian Heartland: Recipes for Life’s Adventures by Shelly Westerhausen. I’ve heard it’s healthy to eat a wide variety of…
Vegetarian
Almond Milk Fettuccine Alfredo with Spring Veggies & Herbs
Last updated on April 8th, 2019 An ultra-creamy fettuccine alfredo lightened up with almond milk and topped with spring’s finest veggies and herbs. Paired with a well-balanced Sauvignon Blanc in partnership with Kenwood Vineyards. What is it about some recipes that make it into your regular rotation for specific occasions? Whenever someone has a baby, for example, I…
Roasted Lemon Mint Pesto & Ricotta Tartines, Two Ways + Kale & Caramel Cookbook
Last updated on September 24th, 2017 A vibrant pesto made of roasted lemon slices, fresh mint, and toasted almonds from the Kale & Caramel cookbook – atop a bed of creamy whole milk ricotta with two topping variations. Garlicky pea and fava beans for a savory take and plump tart blackberries for a sweet bite. These…
Homemade Whole Grain Gluten-Free Pasta
Last updated on August 20th, 2019 Earthy whole grains mix into a pliable gluten-free pasta dough that cooks up smooth with a deep flavor profile that’s simultaneously rich and balanced, while also soaking up the flavors of whatever sauce it’s tossed in. Gluten-free pasta perfection. With an independent organic market down my street and countless…
Gluten-Free Tempura Asparagus with Matcha Salt
Last updated on April 8th, 2019 Ultra-crispy gluten-free tempura asparagus spears fried up with a rice flour and egg batter, then sprinkled with togarashi and earthy matcha salt to give these spears lots of sweet, savory, and salty matcha umami. While you will likely find tempura something on most Japanese restaurant menus in the States, our experience when visiting…
Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets
Last updated on July 8th, 2019 Crispy gluten-free chickpea and butternut squash falafels on a bed of quinoa and arugula with an assortment of flavor-packed salad toppings: Quick-pickled beets, crispy fried shallots, crumbled feta, roasted peanuts, and a drizzle of tahini dressing. Zoella has suddenly discovered that she has free will. Namely that she can say no…
Maple Harissa Sweet Potato Gratin
Last updated on June 29th, 2020 I keep meeting people who insist they don’t really like sweet potatoes. And by people, I mean my husband. This maple harissa sweet potato gratin topped with almond dukkah is for all those bah humbug naysayers. Here, the sweetness from red garnet “yams” is subdued with hot chili pepper paste (harissa) and topped…
Roasted Squash with Burrata, Spicy Hazelnuts, and Maple Vinaigrette
Last updated on April 8th, 2019 We usually have our Thanksgiving menu planned weeks in advance, but this year we’re heading to my folks’ house and they’ve been in New Zealand for the past three weeks. In other words, my mom hasn’t been thinking about meal planning at all. By default that puts me in…
Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust
Last updated on October 30th, 2018 Today’s recipe celebrates two strong, inspirational, nasty women and their badass cookbooks that just hit the shelves. The apple, cheddar, & caramelized onion galette combo comes from The Gourmet Kitchen by Jennifer from Savory Simple and I’ve paired it with the gluten-free buckwheat pastry crust from Alanna’s Alternative Baker cookbook. They’re…
Gluten-free Savory Amaranth Waffles
Last updated on April 8th, 2019 I wanted to wax poetic about these gluten-free savory amaranth waffles because they deserve a sonnet, but then I sliced open the tip of my index finger on the blade of the food processor today, which is proving challenging for typing. These waffles though.
Mole-Spiced Chickpea & Grilled Zucchini Tacos
Last updated on April 8th, 2019 We’re 7 months into this whole parenting gig and we’ve learned a lot. Not least of which is that as long as you have tortillas, you can generally always make tacos out of the contents of your fridge. These mole-spiced chickpea and grilled zucchini tacos are just that. Though, I have been day dreaming about…
Ricotta Tomato Tart with Gluten-free Cornmeal Crust & Arugula Walnut Pesto
Last updated on April 8th, 2019 Does anyone else get severe produce anxiety? As much as I like the idea of a CSA, it hardcore stresses me out. Suddenly a crate full of arugula and what if I don’t have time to eat the arugula before the edges wilt and the whole bag gets slimy? What happens if…
Eggplant and Zucchini Caponata with Burrata
Last updated on August 2nd, 2019 I didn’t grow up in a house with an alarm system. On the contrary, we left windows open all night, doors unlocked, and our friends didn’t knock. But once you’ve had something stolen from you – like say, your wallet and social security card right out of your backpack your first week…
Mint Jicama Cantaloupe Salad with Toasted Pepitas
Last updated on June 10th, 2019 I’m chopping up this mint jicama cantaloupe salad while practicing my breathing. The world said goodbye to a magic maker last week – unexpectedly too early. Two, actually. Just two weeks ago, I woke up to a group message to the 2007 cast of The Ash Girl. It was our former director letting us know…
Berry, Herb, & Cheese Toast Bites – Two Ways
Last updated on July 14th, 2016 On Zo’s first playdate with the neighbor baby, he pulled her hair so hard she cried. I told her it means he likes her (or else is jealous of her 3-month-old floppy mop of locks). I think she understood because on their next playdate, she stuck his hand in her mouth. Assertive and knows what she…
Green Goddess Pesto & Goat Cheese Bites
Last updated on October 28th, 2018 After frustratingly spending all day as a human pacifier, we started helping Zoella learn to put herself to sleep last night. She fended off fussies with her whole fist in her mouth. And though she can’t sit up or crawl yet, she pivoted perpendicular to her crib. It took every ounce of restraint not to just…
Lemony Roasted Asparagus and Cauliflower Salad
Last updated on April 8th, 2019 Meal planning has gone out the window of late. You can find me walking through the supermarket like a zombified hungry teenager scavenging for anything that looks and sounds appealing at that moment. If a hungry teenager liked produce more than chips and always wanted ice cream. Instead of chaotic shopping, I like to think…
Harissa Snap Peas with Cashew Hummus & Sunflower Seed Za’atar + New Mama Reflections
Last updated on April 8th, 2019 On our first evening away from our new babe, we snuck off to Gather to celebrate my birthday just the two of us and ordered way too much food – as though it’d been over a month since we’d eaten dinner at the same time (it had). We spoke a love…
Warm Olives with Citrus, Rosemary, and a Splash of Gin
These warm olives are like a giant warm hug from my friend Amanda at Heartbeet Kitchen. Amanda is one of the most creative flavor masters I know. This girl infuses flavor into her clean healthy recipes and isn’t afraid to push the envelope with new unique ingredients to create dishes like ghee braised radishes and thyme and fluffy gluten-free tigernut flour pancakes. And if Amanda hadn’t already won me over with her cooking, baking, photography, and cat-whisperer ways, she came to visit in the middle of one of the most stressful weeks of my life – the week before I filed my dissertation – and she’s STILL my friend.
The kind of friend who keeps my baby stylish with the sweetest kicks and steps in to guest post while I’m over here putting on a 24-hour circus act (holding a 12lb baby over my shoulder, while patting her back, singing the chorus to Ingrid Michaelson’s You & I, and dancing in circles around the kitchen island with the lights off and the KitchenAid stand mixer running) with only brief intermissions for things like restroom breaks and laundry. And she’s sharing this post with a broken hand. So basically: she’s the best kind of friend. When she was here, Amanda made dinner while I stood by and ate olives. I now only wish they were warm olives with citrus, rosemary, and a splash of gin.
Kale Salad with Toasted Nuts, Seeds, & Buckwheat
We’ve been eating a lot of quick meals since Zoella was born. And we’re doing a killer job of cleaning out our pantry, fridge, and freezer, all while trying to avoid going to the store with a baby who hates the car. This chopped kale salad with shredded apples, carrots, and allofthenuts/seeds/grains satisfies both those demands.
Gluten-Free Creamy Mac and Cheese with Cardoons
This creamy pan of cardoon mac and cheese comes to you from my good friend Alanna over at The Bojon Gourmet! We’re 3.5 weeks in to this whole parenting thang and I’m still trying to figure out how to feed myself in the fleeting moments from one baby Zoella-feeding to the next (and she’s currently eating 12x a day). One breastfeeding forum suggested pumping 10-12 times a day to increase my milk supply – doing that would def turn me into a human milk factory. I can’t imagine people who do that have time to eat.
Fortunately for me, I’ve got rad friends like Alanna in my corner who show up with a boatload of vegan Mexican food and healthy brownies for the whole family right when we brought the babe home from the hospital, with promises to deliver homemade cardoon mac and cheese soon after. With my cheese cravings on high alert, I’ve been dreaming of this cardoon mac and cheese since she served it to me at a dinner party. Let me assure you, one bite and this stuff will make regular appearances in your dreams too. 1. Cheese – um…HELLO! 2. Cardoons, which, when mixed with cheese, mimic artichokes – aka the tastiest vegetable on the planet (don’t even argue – this is unequivocally true). 3. All of this made into creamy gluten-free mac and cheese? I can’t stop. I won’t stop. Alanna is my go-to recipe consultant for most any dish, but she’s a goddess with mac and cheese. Other notable things she’s an expert at? Gluten-free cookies, tarts, and cakes (and photographing allofthefood). If you haven’t already, you should probably go pre-order her Alternative Flours cookbook RIGHT NOW. Well, after drooling over this mac and cheese with me. Without further ado…Here’s Alanna:
Hazelnut Chestnut Crepes with Brie & Burnt Honey + Zoella Mae’s Homecoming
Our #cheesebabygirl made her way into the world 10 days ago, just a day past her due date. To her credit, she started to make her appearance at 4:30am on her due date, but then took her sweet sweet time (33 hours to be exact). So on February 7th at 1:24pm, Zoella Mae filled our hearts and made us a family of three. Living up to her #cheesebaby nickname, she weighed 8lbs 11oz and measured 21.25 inches long. It seems the key to baking a chunky baby is to spend your entire pregnancy eating cheese. It’s only fitting then that I saved these brie-filled hazelnut chestnut crepes to announce her arrival.
Adzuki Bean Tofu
This adzuki bean tofu hails from the Japanese-inspired Alternative Flours Feastly dinner Phi and I hosted in February 2015. While I still not-so-fondly recall the insane amount of work this 6-course plated meal for 14 people took to put on the table, it also forced out some pretty badass recipes (chestnut flour pasta, black sesame and wild rice crackers, and kinako black sesame millet crumble). This adzuki bean tofu is no exception. Why I’ve been hanging onto this particular recipe for well over a year kind of makes me a jerk.
Za’atar Roasted Carrots & Cauliflower over Salted Yogurt
Last updated on April 8th, 2019 I dedicate these za’atar roasted carrots & cauliflower to our cats. Have you ever crossed paths with a hungry cat? An empty bowl can signal that they might never ever EVER get food again, so they must HOWL at their human to communicate the dire situation. My mom’s cat Otis used to…
