Ok. Two things. One: I know these aren’t all veggies as bell peppers are a fruit (!) but let’s just pretend for now that they are veggies because I like saying ‘roasted veggies’. Two: saying these are the best is a little extreme, BUT these were honestly so good that I found myself sneaking “tastes” behind my husband’s back before dinner (yeah, I am ashamed…sorry hubby!) Read more
I don’t like to think of these as gluten-free muffins; I prefer to think of them as muffins that just happen to be gluten-free. If you have ever tried commercially produced gluten-free muffins, cakes, or other bready foods, you might be inclined to skip these muffins. Trust me, don’t! These are the opposite of crumbly, rock-hard, bricks that you sometimes find in gluten-free stores or bakeries. These babies are fluffy, light, and super moist. I am gluten’s #1 fan and even I don’t miss it in these muffins. Read more
This is one of my favorite I’m-too-lazy-to-cook meals. Do you have any of those? We just moved into our new house and we are still opening boxes, hanging pictures, cleaning, and finding room for all of our stuff. It’s exciting and all, but sometimes I just want to get back into a routine! Having time to cook something healthy and still make it to the gym helps me to do that. This meatloaf comes together in about ten minutes, thank goodness! Read more
A few years ago, a gastroenterologist diagnosed my husband with non-celiac gluten sensitivity after a particularly bad bout of fatigue, achiness, and stomach issues. For those of you who are curious about gluten sensitivity and would like to know more, I find this to be a helpful resource. Gluten is a protein substance found in wheat, barley, and rye. Essentially it means that those who are intolerant to gluten cannot eat common foods like bread, pasta, soy sauce, beer or anything made with any of the aforementioned grains.
Since then, I have been learning about gluten-free baking and cooking and experimenting with different recipes for him. I have found that the easiest baking recipes to make gluten-free are those that aren’t traditionally ‘bready’ in texture or where flour is not the main ingredient. The blueberry crisp made below is made with an all purpose gluten-free flour and gluten-free oats to create a crispy, crunchy topping. I promise that nobody will know it is gluten-free! Read more
Southern California is pretty warm all year but, as we approach the end of June, the heat is becoming more intense and consistent! There’s something about the warmer weather that makes me crave salads with fresh flavors and bright, juicy tomatoes.
This is one of my favorite salads ever. Even though it looks like a lot of ingredients, it’s actually pretty quick and easy to prepare. Read more
So…this is my first post! About six months ago, my husband and I moved to sunny Southern California from Washington, D.C. and we recently purchased our first home. I love cooking, baking, living in California, and traveling. To celebrate my brand new kitchen (in a brand new house), I have decided to start a blog about the things I love (see above). It’s been a long time coming and now I finally have the time. I’m not the best photographer, but practice makes perfect, I hope!
Onto the recipe. Over the weekend, I came home from Costco with a giant package of fresh blueberries and decided to ring in the beginning of summer with a blueberry cake. I like to bake with the leftover fruit that we can’t eat before it starts to get a teeny bit mushy. The cake is cinnamon-y, sweet, and good for snacking, dessert, or even breakfast (if you are feeling naughty). It’s more delicate than a muffin and I love the crackly crust created by the cinnamon and sugar sprinkled on top. Read more