The Gluten Free Banana Carrot Cake you Didn’t Know you Were Missing
You know what is fun? When you combine two of your favorite deserts into one and it creates a perfectly glorious and flavorful holiday cake. Banana bread is always delicious, but when its combined with a fruity and cinnamon flavored carrot cake then topped with a vanilla cream cheese frosting, it is taken to a whole new level. This is a new family favorite for any holiday: Thanksgiving, Christmas, Easter, you name it, I’m making it. And you should too!
The Outcome of my Obsession with British Bake Off
So, I have something to admit… I am absolutely 110% obsessed with the Great British Bake-Off show. I mean, obsessed. I cannot and will not be stopped. As someone who doesn’t consider themselves a baker (way to scientific for me, I prefer the “art” of cooking aka I cannot follow instructions), I was surprised at how much I loved this show. But between the British accents, the un-American way the participants actually help each other during the competition, and the incredible cakes, pies, breads, cookies, etc. that are created, I am in awe. I recently was watching an episode where they were baking biscotti and it made me realize that it had been far too long since I had one of my favorite treats. Ever since adapting this gluten free diet, my love affair with biscotti had been but on the side burner. So, feeling ever so adventurous and strapped with the misbelief that I too was a “star baker” (British bake-off joke, if you don’t get it then I suggest you watch), I set out to create my own recipe. Shockingly, they turned out pretty freaking delicious. Maybe I have a third career!? Kidding. I know very well I do not. Back to the TV I go!
My kitchen’s new favorite delivery – Misfits Market
From following me, you know there are two things I care deeply about: food waste and making healthy living and eating approachable and accessible. Living in NYC has its absolute perks, but often times I feel this nostalgia for nature or anything not growing from concrete. With that, I miss the accessibility to farms. Sure, we have a ton of great farmers market’s in NYC, but often times I am traveling during the weekend or shopping at hours of the day when they are not open. I’ve heard of CSA deliveries and all that jazz, but I also never know the exact weeks I will be here in need of groceries and can’t find myself able to commit to a full season of produce. Along with the constant desire for more organic and locally grown fruits and vegetables, I am always finding ways to waste as minimal amount of food as possible. Scraps in the fridge that most people would throw out? You better believe those are being tossed into a bowl and called “lunch” in this apartment. While I feel I am not alone in that mentality or act (or at least I hope not), there are unfortunately many people who wouldn’t eat certain produce because of a small imperfection. Bruise on an apple? Some may toss it. Me? That is getting chopped up, placed in my instant pot, and immediately repurposed into my fall apple butter that goes so perfectly with just about every breakfast.
The Fall Lunch for Everyone
Soup is good for the soul, there is no denying that. But why, I often ask myself, do I so frequently forget about its incredibly effortless ability to prep and absolute deliciousness? I’m not sure why soup isn’t a part of my meal prep more often, but this one right here is definitely going to be in the mix going forward. The warming spices of the curry with the thickness form the squash and coconut milk make this the perfect fall or winter staple. Plus, since one cup of soup isn’t usually enough food for me to be considered a meal, the hearty rice base rounds this dish out to the perfect lunch (or dinner side). Dairy and gluten free, vegan, and whole30/paleo approved. This soup really covers just about everyone!
What your Sunday morning needs
Name me something more ideal than starting your Sunday morning off with pancakes? I’ll wait… Although I went through a mini love-hate relationship with these beauties as I couldn’t figure out the right ingredients to get that perfect flip, I am happy to announce that pancakes and I are back in good graces and our long-term relationship is continuing beautifully. One of my favorite things about pancakes is the blank canvas they provide you with to fold in or top with any flavors you see fit. As fall embodies so many of my favorite ingredients, and my recent apple butter creation is the new star of my kitchen, I knew exactly what I wanted this chilly Sunday morning to feature: cinnamon apple butter pancakes.
Unlike Any Other Pumpkin Pie You’ve Ever Had
There is no denying I have a sweet tooth, but lately I’ve also been having that after dinner craving for something salty. Since I am never one to deprive myself, I decided to do the most obvious thing: combine the sweet and the salty to make the perfect after dinner treat. Not only do these individual pies pack the perfect combination of those two flavor profiles, but they also add in everyone’s favorite fall flavor: pumpkin. These mini pies will have you going back for seconds (or thirds, or fourths…) and will set an extremely high, potentially unattainable bar, for all pumpkin pies to follow.
Your Survival Guide to Hosting Thanksgiving
Are you hosting Thanksgiving this year? Or are you responsible for prepping and bringing a side dish to your Friendsgiving but have no idea what to make? Either the case – I’m here to help you navigate this holiday like a PRO with my new Freckled Foodie Thanksgiving 2018 E-Book. Complete with recipes for a crowd-pleasing snack to keep your guests satisfied when they arrive, a gorgeous and perfectly crisped while still juicy turkey, five sides that may steal the limelight of that fore-mentioned bird, and a warm and cozy dessert that’ll leave your home smelling as delicious as the meal you just served. Oh, and did I mention an organized grocery list (for a group of 10 plus leftovers) to keep you sane during the madness that is Thanksgiving grocery store shopping?! And, of course, it includes some serious time saving tips for each recipe. Because who doesn’t need more time when hosting a dinner party? Seriously, this book is the answer to all of your hosting dreams.
If you purchase within the first 24 hours of this E-Book posting, 10% of the proceeds will go to my Friendsgiving campaign over at No Kid Hungry!
The Perfect Anniversary Dinner Date
As someone who loves the NYC restaurant scene, I am a big fan of date night out exploring either some of the new “must go” spots or returning to some of our favorite local places. However, almost as often, I crave a date night in. There is something about actually putting in the time and effort to make a meal for the person you love and then enjoying it in the comfort of your own home (and the comfort of leggings and a sweatshirt, but that’s another conversation). Joe and I just recently celebrated our eleven-year anniversary of which Joe continuously reminded me that “this really isn’t our anniversary anymore”. I understand that, going forward, we will now celebrate our wedding anniversary, but this day will always have a special place in my heart. So, in the compromise of still celebrating while not making it a big deal, a date night in was established and a more elaborate than usual weeknight menu was prepared. One of Joe and my favorite meals to make is a deliciously juicy crispy chicken thigh. I mean, is there anything better than the perfectly crisped chicken skin? The answer is no. To serve alongside these beauties I decided to create a veggie packed pasta that would use majority of the juice from cooking the chicken as it’s sauce. The smartest idea I’ve had all year? Quite possibly. Date night or not, this dinner is a hit!
Whenever I feel I haven’t spent ample time in my kitchen and just miss the warm welcoming flavors of a home cooked meal, this is what I whip up nine times out of ten. Whether it be a weeknight dinner or a lunch for guests staying with us over the weekend, it always hits the spot. Most likely because it includes just about all of my favorite foods, but also because it is such a comforting hearty meal that you forget how healthy it really is. No matter the reason, I will always crave it.
my Halloween inspired dinner
Since I was away majority of October, I feel like I missed out on not only all of the pumpkin flavored food, but also the hype surrounding Halloween. (True story, I didn’t really realize it was Halloween today until midway through the afternoon when I saw a kid in a costume while running an errand). So, safe to say, I am not a big Halloween gal in this stage of my life. That being said, I wanted to celebrate somehow – in addition to contradicting my food beliefs and handing out classic Snickers and M&M like candy to little kids. Obviously, my celebrating turned into creating a new recipe for dinner. Along with my desire to make a dish that featured pumpkin and the color orange, I also have felt this deep anger towards the fact that I haven’t been able to get my hands on any of the Trader Joe’s cauliflower gnocchi since it was released (what feels like years ago). Combining all of these random thoughts I had during my yoga class this morning, it came to me: I was going to make my own god damn gnocchi for dinner and you better believe it was going to be orange! Hello, my favorite vegetable, sweet potato to the rescue. Not only did I feel really freaking important and chef-like while making this dinner, because I hate to admit I’ve never made homemade pasta before (sorry!), but it is also absolutely delicious. Fall flavored, cozy, rib warming, I want to take a nap in this bowl, kind of dinner. I’ll let you see for yourself! Plus, not like I follow all of these, but I’m just going to through it out there: this meal is vegan, gluten and dairy free, paleo, and Whole30 compliant…