I love a vegetable noodle dish. Real, gluten-filled pasta is my fave, but sometimes I crave the flavor of those dishes and want to skip the heaviness. (And then again, sometimes I like the heaviness haha!)
One thing I use over and over is my KitchenAid Architect Stand Mixer with Vegetable Sheet Cutter attachment. I got both of these things from Macy’s (my architect stand-up mixer is my favorite). I’ve made different iterations of this same dish, swapping out zucchini for butternut squash and even eggplant—it’s so good. The classic version of this dish used zucchini. It’s delicious and cheesy and when you’re craving something lighter, this is the move.
For this post, I teamed up with Macy’s Wedding Registry where I’m recommending that these two items have a place on it. Yep, they truly deserve a spot. As you probably know by now, I use my KitchenAid Stand Mixer daily. I bake a lot, but really it’s not just for baking. I make plenty of other things in my KitchenAid, including lasagna!
I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.
SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.
This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.
Reaching balance is on my to-do for spring and summer. It’s obviously something that I’m not always great at. I love cake. I love pasta. And I honestly don’t see anything wrong with having those beautiful things in my life. They’re not going anywhere. But I also have been trying to eat healthier on a day-to-day basis. Having lots of fresh produce and ingredients on hand has been a huge game-changer for me.
Did you know May is also National Salad Month? To celebrate, I teamed up with Rubbermaid to create salads for my entire week! The FreshWorks Produce Savers keep produce super fresh and crisp in the fridge! The CrispTray at the bottom of the container elevates produce away from moisture and promotes airflow to help reduce spoilage. After 5 days of being in the fridge, the radishes were crispy, the arugula alive and well and the green onions were snappy! I love going grocery shopping and then storing everything away in their Rubbermaid home until I’m ready to use them.
Here’s what I like to keep on hand!
3. Cherry Tomatoes
4. Green Onions
6. Italian Parsley
These ingredients make it easy to make a bunch of different salads. I like variety in my routine and it’s way easier to do that when you start with about 6 or 7 different types of produce.
One of the most frequent questions that I get, (besides people asking what Amelia is doing lol), is: “what should I register for?” I think registering is a very opportune time to get all of those kitchen-musts all at once. How great!
An item that I think is a great addition to your list is an air fryer/toaster oven combo. Admittedly, I didn’t really know how to use an air fryer, but now I find myself using it all the time!
First, there’s a recipe I’m gonna make (loosely) based off the book from our Book Club (have you started reading?! have you finished?!?). Get to it!
And then, there is Game Day. I wasn’t thinking I was really going to make anything for The Game…because, well, I don’t even watch football but then I realized a lot of us don’t but we still eat snacks. So, I’m warming up to the idea and am gonna make a few things this Friday to make sure we’re prepared.
Oh and then Valentine’s Day. For a long time, my eyes rolled very hard at V-Day but man, V-Day content is so fun to make. Everything is kinda cheesy and pink and heart-shaped. It’s grown on me big time.
A few weeks ago, Josh made this vegan lasagna and naturally I was very skeptical about it…mainly because vegan cheese is suss. But when it was all said and done and it was dinner time, I took a bite and was like OH OKKKKK.
This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.
This post is proof that breakfast doesn’t have to be complicated. It doesn’t have to involve pancake batter or a waffle iron or a whole lot of time. This is something I’ve been eating over and over since the beginning of the year and I am INTO IT.
One of my favorite breakfasts in Los Angeles is at Jon and Vinny’s. First off, their pancakes are a dream. BUT, I never really order the pancakes, instead I always go with the olive oil fried eggs with braised kale. It’s one of those breakfasts that makes you feel good after you eat; I have energy and am so happy.
For this post, I teamed up with the American Egg Board to answer the question: How Do I Like My Eggs? (the age-old question posed in their new campaign). I like ‘em like this! Well, I like them a lot of ways but this way is my favorite (at the moment).
I figured I’d do a version of Jon and Vinny’s dish at home (since the restaurant is kinda far from me). Instead of braised—because I’m always short on time—it’s sautéed kale with tons of garlic, salt, crushed red pepper and a squeeze of lemon.
I love the newness type of feel that January has. It’s so fresh and clean and new. I love it so very much. Like everyone else in the world, I’m eating a bit lighter and fresher this month.
Have any of you done Whole30 before? Last year January I did Whole30 and it was a really interesting experience. I’m not doing it this year but I am definitely implementing a few Whole30-approved recipes into my routine because, like everyone else, I need a bit of break from indulgent foods.
For this post, I teamed up with ALDI where I went to gather all sorts of fresh, high-quality and organic foods. One thing that Whole30 requires is that all of your beef is grass-fed and organic. This shepherd’s pie was made with their SimplyNature 100% Grass Fed Ground Beef that is super affordable.
This is the month when everyone wants to maybe eat a little lighter and healthier. I totally get it. I do. Last year I did Whole 30 and while I definitely had some gripes about the whole regimen (read: way too much meat), I felt SO much better after it was over.
Here are some recipes that definitely make healthy-eating fun and delicious.
Whole 30 Prep – Even if you’re not doing Whole 30, I loved all of these prep items and have actually prepped a few yesterday. They’re delicious to have on hand and definitely help keep me on track with healthy-eating.
Crunchy Shredded Brussels Sprout Apple Salad – I made this last month and I’ve made it like three times since then because it’s SO good. My favorite part is that this is a good make-ahead meal. It tastes better after it sits in the fridge for a day.
Harissa Meatballs (Whole 30 compliant) – Meatballs can be pretty unhealthy. Mainly because of the bread and milk and tons of cheese that’s added. These are not that at all and they’re SO good. I love them.
Instant Pot Hummus with Chimichurri – Did you get an Instant Pot for Christmas? If you did and you’re like, “what should I make with it?” This is a good start! I love the chimichurri on top, too.
Sheet Pan Harissa Chicken with Eggplant – I love this dish because sheet-pan anything means EASY. And who doesn’t love easy, especially at this time of year. It’s flavorful and delicious and healthy!
Camarones a la Diabla – This sauce is SO good. I kinda wish I would make a big batch and freeze it because it’s delicious to have in the freezer for when you need a super quick meal. I love this dish because it’s spicy and flavorful and serving it over rice or cauliflower rice would be bomb.
Sabich – So if you’re like, bread isn’t on my to-eat list right now, not a big deal. Over the summer, I actually made all of these components for this sabich but ate it without the bread. It was amazing.
Copycat Sweet Green Kale Caesar Salad – Now that I’ve moved across town, one of the things I miss the most (and yes, I feel very lame for saying this) is my close proximity to Sweet Green. This salad is my favorite thing from them. Luckily there’s a homemade version.
Orange Flannel Hash – I love this orange flannel hash. It’s a warm cozy breakfast that’s healthy. The potatoes are sweet potato. And if you don’t own a spiralizer, no biggie. You could just chop it up!
Peruvian Pot Roast (aka Seco) – My mom made this all the time on Sundays growing up and the smells alone were so intoxicating. The cilantro sauce is something I make all the time and braise other meats in it too, like chicken or tofu. It’s delicious! Oh and this is Whole 30 compliant, if you care about that thing.
Golden Milk Turmeric Tea – Ok so this makes this list 11 things but whatever. Drinks are barely recipes to begin with. This tea is something I drink ALL THE TIME when it’s chilly outside and I can’t have any more coffee because I’ll go bonkers. This tea is so good. And date syrup is insanely expensive so use honey instead.
I needed this break so badly. I’m so glad I chilled. Josh and I and the fam spent a few days in Big Bear. Josh and I headed to San Francisco to visit Josh’s grandparents. And then came back to LA to chill out for a few days and it has been SO nice. I’m now planning on cleaning out the garage and do some meal prep and clean stuff off my hard drive because digital organization is not my forte AT ALL.
We also went out for New Year’s. We were planning to stay in and make pasta but then we got invited to out into the world and figured why not, let’s hang. I’m so glad we tore ourselves from our bed because it was really lovely.
I honestly wish the days after Christmas could last a full two weeks because I’m not ready to start work and the new year but oh well here we are!
I wanted to share this recipe because I made it a few times last month and it quickly became my obsession.
I was perusing The Instagram a few months ago and I ran into a chef making rutabaga noodles. I was like wuuut?! How? I wanted to know. He was tossing the noodle of rutabaga in a pasta sauce and I thought it was amazing! Well, he used the Vegetable Sheet Cutter attachment from KitchenAid® and I was like WOW!!!
When KitchenAid® reached out wanting me to give their Vegetable Sheet Cutter attachment a try, I jumped at the chance to give it a whirl. It is so cool. I actually used it a few weeks ago to make a zucchini lasagna, which also was super delicious. But I really had my heart set on making “noodles.”