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 rib-warming deliciously healthy dinner
I recently was on a walk with my friend catching up on life and discussing potential new recipe ideas when she turned to me out of the blue and said, “I’ve been dying for a simple meatloaf recipe.” Although it was something I never really had considered creating, nor something I grew up eating, I couldn’t get the idea out of my mind for the rest of the day. When deciding what to cook for dinner it became a very easy decision: meatloaf, duh. I accepted the challenge (that my friend was unaware she was putting on me) and questioned why the heck I had never made meatloaf before. This insanely easy recipe will definitely be a staple for every single cold and cozy night this year.
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!
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…
The “I don’t feel like cooking or cleaning” dinner
As you know by now, I am all about easy, quick, healthy, and delicious dinners. When I was working in the corporate world and would get home after a day spent in the office, laboring over a dinner and then cleaning (what felt like a thousand) dishes was the last thing I wanted to do. While I no longer feel that way, I am here to help you. So, what is better than a dinner that only dirties one dish in the cooking process? I’d say just about nothing. But, to make this beauty even more incredible, she is filled with flavor and one of the lighter meals I’ve ever felt truly satisfied and full from. A triple win and your new go-to “I just got home from work but am having some girlfriends over from dinner and would rather eat McDonalds than have to spend time cooking in the kitchen” meal.
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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A delicious breakfast on the go!
You all know by now that banana and almond butter is one of my all-time favorite combinations; something I am constantly looking to include in recipes as a vehicle for this delicious flavor bomb. As someone who also loves baked goods, but hates dealing with the “are these gluten free?” question and time spent trying to figure out what sugars have been added into them, I’ve pretty much cut them out of my breakfast routine. Instead of deciphering whether or not the local coffee shop is serving basically cake and calling it a breakfast muffin, I decided to get to my kitchen and make my own. These babies are gluten and dairy free and are only sweetened with a bit of maple syrup. They also can be made vegan by using a flax egg (don’t hate on this method til you try it!). My favorite way to enjoy them: nice and warm, cut in half, and filled with a layer of almond butter and some extra banana. BAM!