Hummingbird Cake

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!

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Why I Became a Health Coach

And all of the Other Questions Regarding IIN

Two years ago, I found myself in a rut. From the outside, everything looked perfect. I had the job many people dreamed of getting, the perfect boyfriend, a beautiful apartment, a thriving social life, and a healthy family. However, on the inside, I felt something was lacking. I thought long and hard about what was causing me to feel this way and came to this conclusion: I was not learning the information that I was curious about and I was thirsty for more. Have you ever noticed that, beginning in childhood, our lives are blocked into 4 year windows? Middle school (at least where I went), high school, college, potentially grad school. Then, all of a sudden, you graduate and it is just endless amount of years of “life”. Not to sound like a downer by any means, life is freaking amazing. But as someone who has always thrived with structure, when these first four years of “life” came to a close I found myself asking, “what’s next?”.

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Vegetable Ratatouille

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.

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Coconut Curry Butternut Squash Soup

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!

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My Holiday Gift Guide

To help take the stress out of gift giving

Hello everyone. Happy holidays! There are few things I love more than these upcoming months filled with celebration and joy. Between the delicious meals, longstanding traditions, and opportunity to spend time with your loved ones, it is the perfect combination.

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Cinnamon Apple Butter Pancakes

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.

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Freckled Foodie Thanksgiving 2018 E-Book

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!

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Roasted Chicken Thighs with Blistered Mushroom and Kale Pasta

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!

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Kale Salad with Roasted Chicken

My kitchen staple

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.

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Sweet Potato Gnocchi with a Pumpkin Cream Sauce

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…

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