If you’ve been following the wellness scene for the past few years, you’re well aware of the hype over bone broth. Between all the benefits it reaps, to the trendy new ways to drink it, to storefronts in NYC dedicated to selling just this liquid, it has a serious and devout following. Personally, I love it. I find it extremely beneficial to my overall health, enjoy the taste, and love drinking something that makes me feel all warm and cozy inside. However, it can get expensive! Also, something I personally struggle with, is that 99.9% of broths are made with garlic and onion, two FODMAP foods I cannot fully tolerate (yet). Because of these two factors, and the continued theme of my ill feelings towards throwing any food in the garbage (even if it is scraps), I often make my own broth. This whole topic seems intimidating in and of itself so whenever I post on my IG stories that I make my own I get a ton of questions with the overall trend of how difficult it must be. Honestly, its one of the easiest things I make in my kitchen! Not only are you using a slew of leftover ingredients, which means there is no grocery store trip required, but it also cooks itself. Seriously! You’re left with a massive bowl of gorgeous liquid gold that you can either enjoy right then and there or pop in the freezer for later use (either individual mugs or thrown into soups). It is hands down the most versatile and favored item I always have in stock.
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!
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.
To beat that afternoon hanger
Looking for a quick and easy snack to grab on the go while still eating something healthy and delicious? Aren’t we all! Energy balls are one of my favorite things to make in mass and then store in my freezer for afternoons when that hanger strikes (we’ve all been there). This version includes a ton of protein packed ingredients and a nice sweetness from the cacao powder and the coconut; not only are they a great snack option but they also can be a perfect 2-bite dessert. The best part about them though? When you make these on your own they cost you about 1/10th of the price you see in those fancy coffee shops. Anyone else have a moral dilemma paying $4 for a small ball made of majority peanut butter and oats!? No way I’m alone in that.
Once the sun begins to shine and it is officially summer, it is as if my body has a trigger response to immediately crave every dessert in site. So, in an attempt to not eat twenty pints of ice cream or store-bought cookies, I make an effort to personally cook the desserts I’m eating to try and fill them with healthier options than many purchased baked goods. These double chocolate chip muffins not only fill that post-dinner craving, but they free of a lot of ingredients that make up most of our desserts (i.e. gluten, dairy, and processed sugar). Behold, my new best friend. And also, my freezer’s newest tenant, because you better believe I have a couple batches of these in there for future night caps!
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You won’t miss the “real” (but fake) version
Awhile back, after finishing a recipe that called for hazelnuts (hello you delicious rack of lamb and full head of cauliflower), I found myself with an extremely large amount of leftovers – thanks to a mother who multiplies anything on a grocery list by 5 just in case an entire unexpected party decides to show up for dinner. As I began reorganizing my drawers to fit the random bag of hazelnuts somewhere that I knew would go avoided for the next few months, I realized that hazelnuts are one of the main ingredients of an oh so deliciously unhealthy old school pantry staple that I haven’t had in forever: Nutella. While I’m still confused how Nutella is marketed as a “breakfast option”, being packed with sugar and other not-so-great ingredients, I thought to myself “what if I made a Nutella that would actually be an acceptable breakfast option? Like a muffin? And why not add in my favorite thing I used to put Nutella on – bananas?” With my mind whirling and my childhood Cam doing her happy dance, I decided to make my own Nutella to include in, and spread on top, banana muffins. Let me just say: Holy. Shit. Do yourself a favor and throw out the jar of Nutella in your pantry (seriously, do that) and make these muffins instead. You will not be sorry or miss the sugar laden real (but really fake) version.
The foolproof way of eating cake for breakfast
I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.
The best vegan dessert I’ve ever had
This past Sunday I found myself cooking up a storm in my kitchen for majority of the day (putting all the finishing touches on my Whole30 5-day meal plan) and when it was all said and done and I sat down on the couch to unwind, I immediately began daydreaming of new dessert creations. With a few hours to spare before dinner and a running imagination that just wouldn’t sit still and relax, I got up, went back into my kitchen, and assessed what ingredients I had on hand. After realizing I had majority of my favorite things (banana, almond butter, tahini, and chocolate chips), I decided to combine them into the best vehicle possible: a skillet cookie. Being that I am currently dairy & gluten free and that eggs right now don’t seem to be working too well with my stomach, I slowly realized when I popped this baby in the oven that this recipe is actually vegan. While I spent a few minutes questioning who the heck I have become, none of that mattered once I took a bite of this baby. Plus, I happened to have just purchased a pint of Van Leeuwen vegan ice cream (chocolate and mint chip) so I knew I was just about to elevate this to the best (and first?) fully vegan dessert I probably have ever had.
The surprisingly healthy dessert
Sweet, spicy, and salty!? I don’t know if a better trifecta exists. Oh wait, and there is chocolate involved? Now we are freaking talking. This is one of my favorite desserts to serve at a dinner party because not only is it insanely quick and easy to make, but it also is shockingly healthy. Gluten free, dairy free, filled with healthy and beneficial ingredients (hello collagen and avocado), and sweetened simply by honey and cacao powder.