Food & Recipes

As I enter the final few weeks of pregnancy, I’m officially in “nesting” mode as we await baby girl’s arrival. Our woodland-animal themed nursery is set up, the hospital bag is packed and I can’t stop cleaning.

The other day, I even decided to make homemade muffins in the middle of the afternoon…for fun! I’m sure glad I did, as these gluten free gems are definitely a new fave. The best part? You’ll likely have most of the ingredients sitting around in your pantry and fridge, making these delicious muffins as easy as can be.

Gluten Free Blueberry-Banana Muffins

• 2 ripe bananas
• 1 c. fresh or frozen blueberries
• 1 large egg
• 2 TB coconut oil
• 1/4 c. coconut palm sugar or sweetener of choice (optional)
• 1 TB honey
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• dash of sea salt
• 1/2 c. almond or coconut milk
• 3/4 c. almond meal
• 3/4 c. gluten free baking flour blend (I use Bob’s Red Mill)
• 3/4 c. gluten free oats

1. Preheat oven to 350, and line muffin tin.
2. Mash banana in a large bowl, and whisk in all the ingredients aside from the almond meal, flour, oats and blueberries. Slowly add in almond meal,

Can you believe summer is just a week away? I’m so ready for my favorite season that I’m hosting a special Summer Solstice + Salad celebration at sweetgreen Legacy Place next Tuesday, June 19th. There’s still a few spots open, so Boston area friends get on it!

For me, summer is all about keeping it simple in the kitchen with 10-minute recipes, grilled proteins and veggies and lots of “no cook” meals. This holds especially true being almost 30 weeks pregnant, since I’m trying to stay as cool and stress-free as possible.

Last week, I whipped up a simple Zucchini Noodle recipe with homemade pesto and veggies, and it was a big hit with myself and hubby! This 5-minute meal can be served as is, or with a side of grilled chicken or fish, and is perfect for hot summer nights. Enjoy!

Zucchini Noodles with Pesto + Veggies 

• 2-3 zucchini or package of “zoodles” (already spiralized)
• 1 package cherry or grape tomatoes, halved
• 1 large cucumber, chopped
• 2 cups arugula

For pesto: 

• handful of fresh basil
• ~1/4 c. extra virgin olive oil (plus more for desired consistency)
• 1/2 c. walnuts
• 2 cloves garlic
• squeeze of fresh lemon juice
• salt &

One of my all-time favorite recipes from childhood is my mom’s Chicken Divan. It’s a super simple chicken casserole, but the ultimate comfort food. Think: chicken and broccoli smothered in creamy goodness, cheese and breadcrumbs.

Unfortunately, cheese and gluten don’t really sit well with me anymore, so I’ve been having a blast re-creating my childhood favorites my way. But one thing I’ll never compromise on is the flavor, and I agree — some things just aren’t meant to be gluten free (like homemade bread and brownies).

Fortunately, I was able to give mom’s Chicken Divan a little makeover without compromising on the creamy goodness I always loved. This recipe skips the cheese and canned Cream of Chicken Soup, and replaces is with a homemade creamy concoction made with almond milk, chicken broth, gluten free flour and seasonings.

The best part? It takes just 20 minutes to prep, and then you can pop it in the oven and forget about it!

Gluten & Dairy Free Chicken Divan

Ingredients in Gluten Free Chicken Divan:

• 1 pound boneless, skinless chicken breast
• 2 bags chopped frozen broccoli (or equivalent fresh)
• 3/4 c. Sir Kensington’s mayonnaise (or mayo of choice)

• juice of 1/2

Cold weather calls for cozy meals on the regular. Hubby and I have been enjoying lots of scratch-made recipes at home lately — from casseroles to soups. This easy 20-minute Chicken Pad Thai is perfect for evenings you’re craving authentic Thai food, but it’s too cold to leave the house.

Bust out those chopsticks and enjoy!

20-Minute Gluten Free Chicken Pad Thai

Ingredients:

• 1 box Thai rice noodles (I’m loving Lotus Foods from Thrive Market)
• 1 lb. boneless skinless chicken breast, cut in small chunks
• 1 package bean sprouts (may substitute shredded carrots)
• 1 package sliced shiitake mushrooms
• 3 TB fish sauce
• 2 TB red curry paste
• 1 TB coconut sugar
• 2 TB sweet chili sauce
• 1 bunch scallions
• 3 cloves garlic
• 2 farm-fresh eggs
• large handful cilantro, chopped
• juice of 1 lime
• 1/2 c. chopped peanuts (I use Raw Amazon Jungle Peanuts from Organic Living Superfoods)
• coconut oil

Note: You’ll save lots of time if you prep all of your ingredients ahead of time, like chopping veggies and herbs, and preparing chicken! 

It’s the most wonderful time of the year, and I can’t get enough of all the savory, seasonal foods. While my body doesn’t love gluten and dairy, I’m addicted to warm, gooey “cheesy” comfort food.

Appetizers are a fun way to contribute to a holiday party, especially when you’re attending as a guest. These crispy bacon-wrapped jalapeño poppers are a big hit, and they’re 100% gluten and dairy free. The secret? Kite Hill’s Cream Cheese Style Spread, which is made from artisanal almond milk. I hope you enjoy them as much as my family…just warning you to make more than you think you need! 😉

Dairy Free Bacon-Wrapped Jalapeño Poppers

*makes 32 poppers

• 16 jalapeño peppers
• 1 package natural bacon
• 1 container Kite Hill Cream Cheese Style Spread (I’ve made them with plain, chive and jalapeño flavor)

Preheat oven to 425. Slice jalapeño peppers in half lengthwise, and remove seeds. Stuff each half with a dollop of cream cheese. Slice all the bacon in half, and wrap each popper with half of piece of bacon (covering the width of the pepper and arrange on a baking sheet. Bake on 425 for about 20 minutes, or until bacon is crispy. … Read More!

There’s nothing that beats Sundays in the fall. I’m absolutely in love with cozy mornings spent inside with a hot cup of coffee, crisp fresh air, and watching football with hubby and friends during the afternoon.

While I love getting together with my besties for Game Day, I don’t love that your typical tailgating snacks are filled with sketchy ingredients, and typically loaded with gluten and dairy (two oh-so-dreamy things I can’t have). The thing is I love the taste of Game Day comfort foods, so I often try to healthy up my favorite recipes using clean ingredients made from real, whole foods to get my fix.

This Spinach & Artichoke dip is one of my creations, and I gotta say it’s been a hit! Made with just a few simple ingredients, this app has all the warm gooey flavors you know and love without processed ingredients, gluten or dairy. Plus, it’s 100% vegan! Win, win, win. Grab a bag of your fave tortilla chips or sliced veggies, and dip away as you cheer on your team!

Vegan Spinach & Artichoke Dip 

• 1 bag frozen artichoke hearts (thawed & drained)
• 1/2 bag frozen spinach (thawed & drained)
• 1 container Kite