Caramelized Onion & Cauliflower

Caramelized Onions & Cauliflower #vegan #glutenfree

A simple veggie side dish that packs a ton of flavor. Just a few simple ingredients that will have your whole family going back for seconds and thirds.

Caramelized Onions & Cauliflower #vegan #glutenfree

One day my amazing friend Denise brought me lunch from one of my favorite restaurants. She brought the salad I requested, but also got me a side of their caramelized cauliflower. It was…life changing. Smothered in tahini sauce and sprinkled with toasted pine nuts, it was kinda the stuff dreams are made of.

Caramelized Onions & Cauliflower #vegan #glutenfree

Of course, now I’m addicted to said cauliflower dish, and I can’t help but order it all.the.time. Then one day I find out its deep fried, and all of the sudden my dreams are crushed. So sad.

Caramelized Onions & Cauliflower #vegan #glutenfree

I was desperate to recreate the dish at home, so I did a little research, got my onions caramelizing, put the cauliflower in the oven on very high heat to get them dark and caramelized, and got to work whipping up my own tahini sauce. I’ve never made tahini sauce before, so I followed a recipe. It was…disgusting. I tried adding and changing things, but it was just hopeless.  I pouted a little, tossed my cooked veggies together and grudgingly served them to our company. Ya know that rule about not trying anything knew when you have company? I break it every single time.

Caramelized Onions & Cauliflower #vegan #glutenfree

But wait!!! It gets better!! The dish ended up being totally awesome without the tahini sauce! Just basically simple roasted cauliflower and caramelized onions thrown together–who knew it would be like magic? By roasting the cauliflower at such a high temperature, it gives it a bold flavor, and great crispy texture while maintaining a soft (but not mushy) inside.

Caramelized Onions & Cauliflower #vegan #glutenfree

I know it can be tough to plan to get all of our veggies, and I totally get into a rut and just throw a bag of kale from TJ’s in the oven most nights because I don’t feel like being creative, but it doesn’t take long to put something a little nicer together, and it really makes a big difference when it comes to loading up your plate with the good stuff!

Caramelized Onion & Cauliflower

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8-12 servings

Caramelized Onion & Cauliflower

A simple veggie side dish that packs a ton of flavor. Just a few simple ingredients that will have your whole family going back for seconds and thirds.

Ingredients

    For the cauliflower:
  • Florets from 2 large heads cauliflower
  • 2 tbsp olive oil
  • Generous pinch each salt and pepper
  • For the onions:
  • 2 large sweet onions, sliced
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Generous pinch each salt and pepper

Instructions

  1. Preheat oven to 500. Place cauliflower in a large baking dish. Drizzle with olive oil and season with salt and pepper. Bake browned and crispy, tossing 1-2 times during cooking, about 45 minutes.
  2. Meanwhile, move on to the onions. Heat olive oil in a large pan over medium-low heat. Add onions and balsamic vinegar. Season with salt and pepper. Cook until soft and caramelized, about 30-40 minutes, stirring often.
  3. Lightly toss cooked cauliflower and onions together and serve immediately.
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Drink & Dish: Cranberry Goat Cheese Bake

Cranberry Goat Cheese Bake #glutenfree #vegetarian

Warm melty goat cheese topped with sweet and tart cranberry sauce. The perfect easy, flavorful and impressive way to use up those Thanksgiving leftovers.

Cranberry Goat Cheese Bake #glutenfree #vegetarian

It’s officially my favorite week of the year. I’ve made no secret that Thanksgiving is my very favorite holiday, but I am equally in love with the entire weekend that follows. A four day weekend, getting out my menorah, putting up the Christmas tree (I am an equal opportunity celebrator), decorating the house, plenty of shopping for presents, and of course, eating delicious Thanksgiving leftovers all weekend long.

Cranberry Goat Cheese Bake #glutenfree #vegetarian

I love making the usual turkey sandwich, or doing crazy things with leftover stuffing and mashed potatoes, but especially when we have people in from out of town who are going to be hanging around, I like to do something unique, and something that seems a bit more thought out than the usual leftovers fare. Basically, I want to impress people (story of my life–such a people pleaser!), but I’m exhausted from cooking for 3 days straight to prepare for the big day, so I want to do it without actually having to do any work. Good thing I’m creative. ;)

xxCranberry Goat Cheese Bake #glutenfree #vegetarian

For our latest episode of Drink & Dish, Nicole and I show you what to do with some of those Thanksgiving leftovers. We both ended up using cranberry sauce, so make a little extra this year so that you can make Nicole’s awesome Poinsettia Blossom to go with this goat cheese!

This dish could also be served as a Thanksgiving appetizer–in fact, Steve loved it so much that he requested I make it on Thanksgiving day.

Cranberry Goat Cheese Bake #glutenfree #vegetarian

It may seem like a strange combination, but the tangy goat cheese really is the perfect pairing for the sweet cranberry sauce–it’s like a match made in heaven! Together, they are baked just enough for the goat cheese to get soft, but not completely melted–just the right consistency to easily dip your cracker into, but solid enough to hold its form.

Drink & Dish: Cranberry Goat Cheese Bake

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Drink & Dish: Cranberry Goat Cheese Bake

Warm melty goat cheese topped with sweet and tart cranberry sauce. The perfect easy, flavorful and impressive way to use up those Thanksgiving leftovers.

Ingredients

  • 1 x 4oz log herb goat cheese
  • Approx 1/2 cup cranberry sauce
  • Crackers, chips, or bread for serving (I used gluten-free bagel chips)

Instructions

  1. Preheat oven to 325. Place goat cheese on a heat-safe dish. A rimmed plate (as seen in the photos) works best so that cranberry sauce can spill over goat cheese while staying contained on the plate. Spoon cranberry sauce over goat cheese. You may use more or less--whatever ratio you like, and depending on how much you have leftover.
  2. Bake until softened, but not melted, about 7-10 minutes. Serve immediately with crackers, chips or bread of your choosing. Best eaten the same day, but leftovers may be refrigerated in an airtight container and reheated for up to 5 days.

Notes

If using a jellied cranberry sauce, whisk it up first to make it easier to pour onto the goat cheese.

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Psssst…still figuring out your Thanksgiving menu? This infographic is amaaaazing–a must see for anyone who loves cooking, entertaining or Thanksgiving!

DIY Brownie Mix Jars {gluten-free}

DIY Brownie Mix Jars #glutenfree

A simple, easy, DIY gift idea for rich and fudgey gluten-free brownie mix. So easy to make, and a perfect gift for anyone in your life who loves chocolate! Includes dairy-free & vegan options.

DIY Brownie Mix Jars #glutenfree

Every year I do a huge holiday baking day. I usually invite hermano to “help”, and he’ll mix a few things, and then he just lays around…that is until I need a taste tester. ;)

DIY Brownie Mix Jars #glutenfree

I do enjoy it, but I usually end the day totally exhausted and swearing off ever stepping foot in my kitchen again. And don’t even think about getting me to cook dinner. It always ends up being a Chipotle night, even though all I really ever want at the end is greasy, cheesy pizza. But let’s be honest, all I ever want is greasy, cheesy pizza. And chocolate. And fro-yo.

DIY Brownie Mix Jars #glutenfree

The truth is, DIY mixes are so expensive at places like Starbucks or the Hallmark store, and they seem like a novelty item, but they are really easy to put together, far less time consuming than huge batch baking, and really inexpensive. The biggest expense ends up being the jars, but if you go to the dollar store, a thrift store, or hit the clearance section of your craft store, you can get them very reasonably.

DIY Brownie Mix Jars #glutenfree

Not to mention, the store-bought mixes are loaded with refined flours, and often times lots of weird preservatives. By making them yourself, you can control what goes in, and that includes changing things up, and adding your own mix-ins. If you know the person you’re giving it to loves chocolate and peanut butter, you could add some mini peanut butter cups, or Reese’s Pieces.

DIY Brownie Mix Jars #glutenfree

I just joined The Recipe ReDux which is a challenge hosted by dietitians to create unique and delicious recipes that are also healthy. While brownies are still somewhat indulgent, it is the holidays, and these are 100% whole grain, and the butter is replaced with nonfat yogurt. So you can have your cake brownie and eat it too. ;)

I just took my favorite brownie recipe, and layered the dry ingredients in a jar–it literally took less than 5 minutes, and you can easily do the same thing with any of your favorite recipes. I use my gluten-free baking blend, but you could use white whole wheat flour, or almond meal, or any blend of your own. All you need to add are eggs and some nonfat vanilla yogurt–everything else is included. You could also keep it dairy-free by using coconut oil instead of yogurt, or vegan by replacing the eggs with 2 tbsp cornstarch and 1/3 cup almond milk–so it can work for anyone in your life!

DIY Brownie Mix Jars {gluten-free}

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 16

Serving Size: 1 brownie

DIY Brownie Mix Jars {gluten-free}

A simple, easy, DIY gift idea for rich and fudgey gluten-free brownie mix. So easy to make, and a perfect gift for anyone in your life who loves chocolate!

Ingredients

  • 1 cup + 2 tbsp gluten-free baking blend (or white whole wheat flour
  • dash salt
  • 2/3 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp cocoa powder, preferably Dutch process
  • 1/2 tsp espresso powder
  • 5 1/2 oz dark chocolate, about 1 scant cup
  • To make brownies:
  • 1/2 cup nonfat vanilla yogurt
  • 2 eggs

Instructions

  1. In a medium bowl, whisk flour and salt together. In a 3.5-4 cup jar, layer ingredients in order listed. You may change the order as long as you leave the chocolate chips on top. Use a tablespoon to smooth down after each layer for the best visual effect.
  2. To make brownies, preheat oven to 350. Line a 9" square pan with aluminum foil and spray with nonstick spray. Set aside.
  3. In a large bowl, melt the chocolate and let cool. Stir in yogurt, whisk eggs in one at a time. Gently fold in remaining ingredients until just combined.
  4. Transfer to prepared baking tin and bake until a toothpick inserted in the center comes out mostly clean with a few crumbs, about 30 minutes. Cool completely in pan then serve. Store in an airtight container for up to 5 days.

Notes

Recipe easily doubled in a larger jar. Feel free to add mix ins of your choosing.

For dairy-free brownies, replace yogurt with melted coconut oil For vegan brownies, also replace egg with 2 tbsp cornstarch and 1/3 cup almond milk.

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Apple Cinnamon Puppy Chow

Apple Cinnamon Puppy Chow #glutenfree

Insanely addicting sweet cinnamon puppy chow with crunchy apple chips–the perfectly sweet fall snack, and an awesome gift!

Apple Cinnamon Puppy Chow #glutenfree

So we’ve established how I have the maturity of approximately a 6 year old. On a good day. Also, kind of the taste buds…minus my love for vegetables. I’m just a…n eccentric 6 year old. ;)

Apple Cinnamon Puppy Chow #glutenfree

Ever since before I learned to cook, I LOVED baking around the holidays. I would make a huge batch of puppy chow and put it in everyone’s stocking. It was kinda my thing. Such a simple little treat, but people went crazy for it! I never even strayed from the simple original recipe either until last year. I made a batch with cookie butter and a batch with nutella. I can’t even go there. They were ridiculous.

Apple Cinnamon Puppy Chow #glutenfree

But ya know what? I ended up falling equally in love with this batch! The apples bring a little tartness that cuts some of the super sweetness from the white chocolate and powdered sugar. Not to mention, apples + pb? It’s only the world’s greatest combo. Add a healthy (and I’m talking serious here, people) dose of cinnamon, and it’s kinda dreamy. In the way a little kid (AKA me) finds foods dreamy. The simplest no brainer foods that just bring you a happiness. Not like this girl’s bike apparently <—never gets old.

Apple Cinnamon Puppy Chow #glutenfree

I have been obsessed with those Apple Cinnamon Chex for a good year now. I put them on my Greek yogurt every.single.day. and while I know they are just a half step up from fruit loops, I just love them, and I can’t go without them. It’s only fitting that they would be a part of this perfect puppy chow. And the best part? Puppy chow literally takes all of 10 minutes to make. Just make sure you have lots of friends to give it to, otherwise you will find yourself with a stomach ache, and those slight pangs of regret after you realize you just polished off the entire batch in 24 hours. ;)

Apple Cinnamon Puppy Chow

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: approx 12 cups

Apple Cinnamon Puppy Chow

Insanely addicting sweet cinnamon puppy chow with crunchy apple chips--the perfectly sweet fall snack, and an awesome gift!

Ingredients

  • 2/3 cup peanut butter
  • 3 tbsp coconut oil
  • 1 cup white chocolate chips (or cinnamon chips, or butterscotch chips…)
  • 1 tsp vanilla extract
  • 9 cups Apple Cinnamon Chex cereal
  • 1 1/2 cups powdered sugar
  • 1/4 cup cinnamon
  • 3 oz apple chips, roughly chopped

Instructions

  1. In a large saucepan over medium heat, combine peanut butter, coconut oil and white chocolate chips until fully melted and combined, stirring constantly. Slowly fold in cereal, mixing gently until cereal is fully coated.
  2. Transfer to a large trash bag or paper bag and pour in powdered sugar and cinnamon. For lack of a better term, shake the heck out of it! Just keep shaking it around (make sure the top is fully sealed! ;) ) until everything has come together. Lay out to cool on parchment paper. Evenly sprinkle chopped apple chips in with cooling puppy chow. Store fully cooled in an airtight container for up to 2 weeks.

Notes

You can easily make this recipe vegan by using vegan white chocolate if desired.

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Pumpkin Chocolate Chunk Cookies

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter–something even I thought was impossible!

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree.jpg

I  get a little sad every year around this time. The end of pumpkin season. The day after Thanksgiving, I spend the next 10 months waiting for September 1st so I can start posting pumpkin recipes again. Every year, without fail, I’m left with a handful of recipes that never made it to the blog before the season ended.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I had just about given up on pumpkin cookies. I loooove pumpkin muffins, pumpkin bread, pumpkin cupcakes–anything that is supposed to be light and cakey, the pumpkin basically works like a dream, but cookies? I don’t like my cookies cakey, and especially while trying to avoid using butter, I just thought that pumpkin cookies were an impossible task.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

After seeing my girl Sally’s recipe for her pumpkin chocolate chip cookies, I was inspired to try again. It was the first pumpkin cookie recipe I’d seen where you could see just from the photos that the texture was perfect. I did a little more research and saw this recipe on Baked by Rachel. They also looked ridiculously good–and again, with that perfect cookie texture.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I was pretty sure once I got rid of the butter, there was no way I’d be satisfied, but it turns out I couldn’t have been more wrong. The texture was absolutely spot on. The edges got ever so slightly crisp, and the middle was soft, gooey, and everything I’ve ever wanted in a cookie. The pumpkin flavor shines through, and the huge chunks of dark chocolate are the perfect finishing touch. I used a sea salt dark chocolate which I would highly recommend, but any good quality dark chocolate will do. I also made a batch with bits of Heath toffee thrown in, and let me tell you, that was magnificent. You could use white chocolate, add cranberries, anything really–the dough is the perfect container for all your favorite add ins!

Pumpkin Chocolate Chunk Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: approx 2 1/2 dozen

Serving Size: 1 cookie

Pumpkin Chocolate Chunk Cookies

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter--something even I thought was impossible!

Ingredients

  • 2 1/2 cups gluten-free baking blend (or white whole wheat flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • dash salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 6 tbsp apple butter
  • 6 tbsp pumpkin
  • 2 tsp vanilla extract
  • 6 oz good quality dark chocolate, roughly chopped

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
  2. In a large bowl, beat together sugars, coconut oil, apple butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in chocolate. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
  3. Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
  4. Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.

Notes

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Drink & Dish: Cornbread Sausage Stuffing {gluten-free}

Cornbread Sausage Stuffing #glutenfree #dairyfree

Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and cooked in truffle oil for an extra-special flavor kick.

Cornbread Sausage Stuffing #glutenfree #dairyfree

One of my favorite questions to ask people is “What is your favorite Thanksgiving dish?” It says a lot about you, and what you like. I always thought that my favorites were pretty non traditional. It’s actually a tie, and neither of them are dessert! I know, I know, but trust me, I love the desserts too.

Cornbread Sausage Stuffing #glutenfree #dairyfree

The first is my mom’s sweet potatoes. Mashed up with cinnamon and topped with melty, bubbling marshmallows. Uggghh, I die. I will only eat them that one day (and a few days after for whatever’s left over, obviously) a year. Food can bring up so many feelings and memories, and those sweet potatoes just feel like Thanksgiving.

Cornbread Sausage Stuffing #glutenfree #dairyfree

The other will come as no surprise. This stuffing. My stuffing. I was never the biggest fan of stuffing when I was younger, but once I tasted it, I realized exactly what I was missing. Last year was the first time I made my own. Before then? I was a sucker for the boxed stuff. Whatever, it totally tasted delicious at the time, but it is nothing compared to this gem. My family has been asking for this stuffing since last November. It’s become one of my traditions, and something I hope to pass down someday.

Cornbread Sausage Stuffing #glutenfree #dairyfree

I often get caught up in trying new things and experimenting in the kitchen, but there is something so special about creating lasting family traditions. This stuffing is special enough to me that it has become just that. Soft and tender cornbread with perfectly sauteed veggies cooked up in bold, flavorful truffle oil (<–my secret ingredient, and totally worth the splurge!), along with sweet turkey sausage. It could be a meal on it’s own, or a standout Thanksgiving side dish.

Cornbread Sausage Stuffing #glutenfree #dairyfree

Obviously, Nicole and I couldn’t let November go by without sharing a Thanksgiving Drink & Dish. Nicole makes probably favorite drink I’ve tasted, like ever–a pumpkin pie martini made with homemade pumpkin pie infused vodka (I mean, come on…). And we both share some time saving tips for the big day.


If you’re still deciding on your menu (or what to bring along to friends and family), this dish is simple, easy, and sure to impress!

Cornbread Sausage Stuffing #glutenfree #dairyfree

So tell me… What’s your favorite Thanksgiving dish??

Drink & Dish: Cornbread Sausage Stuffing {gluten-free}

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 as a side dish, 8 as a main course

Drink & Dish: Cornbread Sausage Stuffing {gluten-free}

Warm and comforting Thanksgiving cornbread sausage stuffing packed with veggies and cooked in truffle oil for an extra-special flavor kick.

Ingredients

  • 1 tbsp truffle oil (can sub olive or coconut oil, but it will not taste quite as incredible)
  • 1 lb sweet Italian turkey sausage
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 6 ribs celery, chopped
  • 4 cloves garlic, finely minced
  • Generous pinch each salt and pepper
  • 6 cups cornbread cut into 1" cubes (I used gluten-free), about 1 8x8 pan prepared
  • Generous pinch fresh thyme, finely chopped
  • 2-3 sage leaves, finely chopped
  • Handful fresh parsley, finely chopped
  • 1-2 cups chicken broth
  • 4-5 bay leaves

Instructions

  1. Preheat oven to 400. Heat truffle oil in a large skillet over medium heat. Cook sausage until browned. Add veggies and garlic. Season with a generous pinch each of salt and pepper. Cook until fragrant and slightly tender, about 10 minutes.
  2. Transfer to a large mixing bowl. Add cornbread and fresh herbs. Gently toss to combine. Transfer to baking dish. Add 1-2 cups chicken broth. 1 cup will yield a crispier stuffing, while more liquid will create a stickier texture closer resembling box mix. Place bay leaves on evenly around the top.
  3. Bake until cornbread begins to brown and edges become crispy, about 10-15 minutes. Again, less time will yield a softer stuffing.
  4. Remove bay leaves and serve. Leftover can be stored in an airtight container in the refrigerator for up to one week.
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Cranberry Pistachio Cinnamon Chip Cookies

Cranberry Pistachio Cinnamon Chip Cookies

Soft, nutty pumpkin spiced oatmeal cookies stuffed with dried cranberries, pistachios and sweet cinnamon chip. These are the perfect combination fall cookie.

Cranberry Pistachio Cinnamon Chip Cookies

So somehow it became mid November? I don’t even know. Today my mom had to remind me that I was hosting a birthday party on Sunday. I legitimately forgot. Who does that? It’s also the day I had double booked myself to volunteer for Ironman AZ (so bummed that I ended up having to miss it), and yet I found myself thinking “it’s my last open weekend!” Wrong.

Cranberry Pistachio Cinnamon Chip Cookies

So turns out I’m birthday party-ing this weekend, and oh just riding 111 miles with thousands of my new BFFs the following weekend. I can’t even believe the century is finally here. I don’t know what I was thinking, but when I signed up it didn’t seem nearly as scary as running a marathon. I just assumed I’d do a few long rides, and I’d be good. Of course, it’s that time in training where I start to seriously doubt every single thing I’ve ever done, and all the sudden decide I am incapable of riding 111 miles. Even though I already rode 100. Mostly by myself.

Cranberry Pistachio Cinnamon Chip Cookies

Oh, and then it’s Thanksgiving. My favorite holiday. I could talk about that forever, but today I’d rather talk to you about cookies. Fall cookies. Since, ya know, fall is almost over even though it seems like it just began 5 minutes ago? Is it shorter than all of the other seasons or something? Figures the best season would be short.

Cranberry Pistachio Cinnamon Chip Cookies

So I threw every fall weapon you could imagine into these babies. Pumpkin spice, cranberry, cinnamon, the whole 9 yards, and they are totally magical. Soft and chewy, but with that hearty, nutty texture that only the best oatmeal cookies provide. And pistachios are a totally superior nut, in my opinion. They just have a little something extra special. ;)

Cranberry Pistachio Cinnamon Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3 dozen

Serving Size: 1 cookie

Cranberry Pistachio Cinnamon Chip Cookies

Soft, nutty pumpkin spiced oatmeal cookies stuffed with dried cranberries, pistachios and sweet cinnamon chip. These are the perfect combination fall cookie.

Ingredients

  • 1 1/2 cup white whole wheat flour*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • dash salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup apple butter
  • 1 1/2 tbsp coconut oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup rolled oats
  • 1 cup cinnamon chips
  • 1/2 cup pistachios, roughly chopped
  • 2/3 cup dried cranberries

Instructions

  1. Preheat oven to 350. In a medium bowl whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  2. In a large bowl, beat together apple butter, coconut oil, sugar, egg and vanilla until combined. Slowly beat in dry ingredients, then fold in oats, followed by cinnamon chips, pistachios and cranberries.
  3. Line a baking sheet with silpat parchment paper, and drop cookies onto the sheet using a small cookie scoop.
  4. Bake for 12 minutes until golden.Let stand until fully cooled. Store in a loosely covered container for 5-7 days.

Notes

*Tested with white whole wheat, but gluten-free baking blend may be substituted. If dough is too sticky, simply add a bit more flour.

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Crockpot Chicken Enchilada Soup

Crockpot Enchilada Soup #glutenfree

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Crockpot Enchilada Soup #glutenfree

Is it just me, or does a long weekend make anyone else feel more tired? I feel like I spend the entire time trying to get more done, rather than taking it easy. I did have a super fun Saturday night, however. It included maple whiskey and cards against humanity. Obviously my kind of evening. ;)

Crockpot Enchilada Soup #glutenfree

I spend a lot of the weekend trying to meal plan/prep for the week, and grocery shopping. Ummm, grocery shopping takes me like 2 hours. It starts off like this wonderful, fun experience, then I realize I still have 3 more stores to go to in order to get all my favorite specialty items, and I am totally over the whole experience since I just slowly made my way through Sprouts for the last hour and a half.

Crockpot Enchilada Soup #glutenfree

Reason # 984058085 that I am in total, unconditional love with my crockpot. I can toss some ingredients in when I’m getting ready in the morning with little-no prep, and I come home to bold, delicious and flavorful chicken enchilada soup. The chicken comes out perfect every time–by the time you remove it to shred it, it is practically falling apart on it’s own.

Crockpot Enchilada Soup #glutenfree

This soup is so simple and easy, and it also provides that warm fall and winter comfort we all crave this time of year. Mexican food is kind of my go-to. It’s always full of flavor, and it never disappoints, and this soup is no exception!

Crockpot Enchilada Soup

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Enchilada Soup

Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.

Ingredients

  • 2 large chicken breasts
  • 32 oz enchilada sauce (make sure it's gf if necessary)
  • 2 orange or red bell peppers, chopped
  • 1 sweet onion, chopped
  • 16 oz black beans, drained and rinsed
  • 2 cloves garlic, finely minced
  • 1 jalapeno, seeded and finely chopped (ribs are optional and will lead to a spicier soup)
  • 1/2 tbsp cumin
  • For serving:
  • Plain Greek yogurt
  • Fresh cilantro
  • Freshly shredded cheddar cheese
  • Chopped green onions

Instructions

  1. Place chicken, enchilada sauce, veggies, beans and seasonings into your crockpot. Be sure liquid is covering your chicken. If chicken is revealed, add more sauce. Cook on low for 5 hours.
  2. Remove chicken and shred. Return to crockpot and stir back into soup. Serve topped with Greek yogurt, cilantro, green onions and shredded cheese. Leftovers may be stored in the refrigerator in an airtight container for up to one week.
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Orange Cranberry Sauce

Orange Cranberry Sauce #vegan #glutenfree #thanksgiving

Bright, citrusy and lightly sweet cranberry sauce. This will turn anyone into a cranberry sauce believer.

Orange Cranberry Sauce #vegan #glutenfree #thanksgiving

Up until last year, I was NOT a cranberry sauce believer. I would never touch the stuff, and I sure as heck wasn’t serving it up at my Thanksgiving table! Then I had this sandwich at one of my favorite lunch spots called the gobbler, and it changed my life. Real cranberry sauce. Not some gross, weird jelly from a can. It was amazing!

Orange Cranberry Sauce #vegan #glutenfree #thanksgiving

Last Thanksgiving I decided to put cranberry sauce on my table. I only made a small batch because no one in my family was ever a fan of it either. Well, let me tell you, we all went back for seconds, and I was so disappointed that there weren’t any leftovers! Leftover turkey with no cranberry sauce to put on top??? Total bummer.

Orange Cranberry Sauce #vegan #glutenfree #thanksgiving

I absolutely adore orange and cranberry together. The flavors complement each other perfectly. Confession: I can’t spell to save my life, but I have this weird nerdy obsession with compliment vs. complement. It’s like the one spelling thing I actually know how to do correctly, and I get this weird satisfaction out of getting it right. Just don’t ask me to spell melon

Orange Cranberry Sauce #vegan #glutenfree #thanksgiving

Okay, so last year since I didn’t know anything about making my own cranberry sauce, I followed a very simple recipe from Table for Two with the intentions that I would make my own recipe the next time. Except it turns out that Julie’s recipe was perfect in every way, so I kept it the same. I add a tablespoon of bourbon to mine (at the same time I put everything together on the stovetop), but otherwise I follow her recipe exactly. I tried adding less sugar, but it was….not worth it. It’s not a ton of sugar. Add the full 3 tablespoons. Click over to Julie’s blog to get the recipe!

Easiest Crockpot Curry Chicken

Easy Crockpot Curry Chicken #glutenfree

Bold, flavorful curried chicken in your crockpot has never been so easy–the perfect weeknight meal that anyone can put together.

Easy Crockpot Curry Chicken #glutenfree

Most of the time I truly enjoy cooking. I love being creative in the kitchen, and putting together a bunch of things that make my husband make that face where he raises an eyebrow and the rest of his face gets all scrunchy, only to end up admitting his unfounded skepticism when he tastes the deliciousness that ensues.

Easy Crockpot Curry Chicken #glutenfree

But sometimes getting in the kitchen after a long day sounds like the worst thing everrrrr. This is when I love my crockpot. And even more, I love crockpot recipes that literally require zero effort on my part. If I have to brown meat first, it usually never even ends up happening because that means I actually have to remember to cook at 7am.

Easy Crockpot Curry Chicken #glutenfree

This is the easiest recipe you will ever make. And you want to know a secret? Usually when I make it, I use a bag of broccoli that steams in the microwave and boil-in-a-bag rice. Sometimes I remember to set up my rice cooker which is also super hands off, but I like the option of being 100% lazy.

Easy Crockpot Curry Chicken #glutenfree

As easy and simple as this recipe is, it doesn’t taste like it! The flavors are bold, and it’s one of those dishes where you look forward to eating the leftovers all week long. In fact, sometimes Steve and I even fight about who gets to take them to lunch. ;)

Easy Crockpot Curry Chicken

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 4 servings

Easy Crockpot Curry Chicken

Bold, flavorful curried chicken in your crockpot has never been so easy--the perfect weeknight meal that anyone can put together.

Ingredients

  • 2 large chicken breasts
  • 3 cups green curry sauce (use gluten-free and/or dairy-free sauces is desired)*
  • Brown rice and steamed broccoli for serving**

Instructions

  1. Place chicken in slow cooker. Cover with curry sauce. Cook on low for 5-6 hours.
  2. Remove chicken from slow cooker and shred. Return to sauce. Serve with brown rice and steamed broccoli.

Notes

*Curry sauce needs to cover chicken. Depending on the size of your slow cooker and chicken breasts, you may need more or less sauce. **I serve about half a chicken breast with 1/2 cup brown rice and 1 cup broccoli. Feel free to alter as desired, or serve with something totally different.

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