Author: Stephanie

Sesame Ginger Crusted Ahi Bowls
May 23, 2019

Sesame Ginger Crusted Ahi Bowls

Meals I can eat out of a big bowl are easily my favorite.  I imagine it’s because you get a bit of everything in each bite.   The perfect bite each time…yes, please!  This Ahi bowl is no exception.  The colors are so vibrant and beautiful…

Main Dishes, Recipes
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by Stephanie
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Roasted Mushrooms in Garlic Parsley Oil
May 21, 2019

Roasted Mushrooms in Garlic Parsley Oil

I absolutely love mushrooms.  Interestingly, I used to not.  I think as a child I went on this binge where I’d eat mushrooms all the time and then I grew sick of them.  Is that a thing that happens? Maybe my taste buds were changing…who…

Recipes, Sides
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by Stephanie
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Chicken Cacciatore
May 16, 2019

Chicken Cacciatore

I pretty much dove head first into summer with recipes and food the last couple weeks with all of the great weather we’ve been having in California.  I know some of you have just been pounded with rain and snow, so sorry to rub that in.  Then this week arrives, and rain is having me wanting something more comforting.  Usually when we think of warm weather food that means a soup, like the Thai Coconut Shrimp Soup, but sometimes I don’t feel like soup.  That’s when this Italian favorite definitely hits the spot. Well during rainy days or on any occasion really. 

It’s warm, the chicken is crispy, the sauce is crazy y’all!  I don’t even know another word to describe it.  It’s almost like having pasta without the pasta and putting chicken in its place.  I’m not mad at that and I love pasta!

It pairs well with a cauliflower mash or veggie puree, even a salad for a lighter meal.  I typically get away with just eating the cacciatore because that sauce is so dang delicious.  For all of you that are avoiding carbs but still want to curb that Italian craving, this one is for you.

Chicken Cacciatore

  • Servings: 4
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Ingredients

  • 4 tablespoons avocado oil, or oil of choice
  • 4 chicken thighs or breasts, boneless and skin on (can use bone in, just adjust cooking time)
  • 1 cup yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 8 oz Cremini or button mushrooms, sliced
  • ½ red pepper, chopped
  • 2 cloves garlic, minced
  • 28 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon oregano, or to taste
  • ½ teaspoon thyme, or to taste
  • 1+1/2 cups chicken or vegetable stock
  • ½ cup white or red wine (can sub more stalk in place of wine)
  • ½ cup pitted Kalamata olives, cut in half lengthwise
  • 2 tablespoons lemon juice, optional
  • ½ cup parsley leaves
  • Pink Himalayan salt, to taste
  • Black pepper, to taste

Instructions

  1. Pat the chicken dry and generously season with salt and pepper.
  2. In a large frying pan heat oil on medium-high until hot but not smoking.
  3. Place the chicken skin side down in the pan and cook until golden brown, about 5-6 minutes. Flip and cook for an additional 1-2 minutes (if boneless) or 5-6 minutes (if bone in).  Place chicken on a plate and set aside.
  4. Add additional oil to the same pan used for the chicken, if necessary. Add the onions, celery, and carrots and cook until start to soften.  About 1-2 minutes.
  5. Add the garlic, peppers and mushrooms, season with salt and pepper and cook an additional 3-4 minutes.
  6. Stir in tomatoes, with juice, tomato paste, vinegar, oregano, thyme, chicken stock, wine (if using), 2 tablespoons oil, and olives. Scrap up any chicken bits from the pan.
  7. Bring sauce to a boil and stir, nestle chicken skin side up in the sauce being careful not to get skin in the sauce. Return sauce to a boil, then reduce to a simmer.
  8. Cook an additional 7-10 minutes (if boneless) and 20-30 minutes (if bone in), or until chicken is cooked through (165⁰F).
  9. Remove chicken to large bowls. Stir in lemon juice, if using, to the sauce.  Salt and pepper to taste.
  10. Ladle sauce around the chicken and garnish with parsley leaves.

 

Main Dishes, Recipes
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by Stephanie
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Green Goddess Egg Salad
May 9, 2019

Green Goddess Egg Salad

In need of a quick lunch?  I always am, and for some reason spring makes me want to eat egg salad.  Weird?  Maybe.  Delicious?  Yes.  What I love about this salad is my little guy will eat it with me.  He feels like such a…

Main Dishes, Recipes
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by Stephanie
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New Parent Items and Tips for Babies 0 to 6 Months (and beyond)
May 8, 2019

New Parent Items and Tips for Babies 0 to 6 Months (and beyond)

Becoming a new parent is an exciting time.  You’ll hear a million people tell you it changes your life – no sleep, you won’t have any time for just you and partner, but it changes for the better.  You won’t quite understand what that means…

Lifestyle
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by Stephanie
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Chocolate Chip Cookie Ice Cream Pie (vegan)
May 7, 2019

Chocolate Chip Cookie Ice Cream Pie (vegan)

I absolutely LOVE the Vegan Ooey Gooey Chocolate Chip Cookies, and now that the weather is warming up I wanted something I could enjoy as a tasty cool down treat.  I needed to combine the power of ice cream with those darn perfectly chewy cookies.  So, a pie for the win!

This pie is so versatile for whatever flavor craving you’re having at the moment.  If it goes with chocolate chip cookies, it goes in this pie.  Ice cream for me, I could eat it all the time, but I used to regret it when I did because casein and I are not friends.  With so many great dairy-free ice cream options now, ice cream has re-entered my life in the best way.  I know we’ll be making this bad boy frequently this summer as it will be something the kiddo and parents will be craving.

Chocolate Chip Cookie Ice Cream Pie (vegan)

  • Servings: 6-8
  • Print

Ingredients

  • Follow the ingredients for Vegan Ooey Gooey Chocolate Chip Cookies
  • 2 pints of your favorite dairy-free ice cream (or not if you’re not dairy-free)
  • Toppings of choice – use whatever goes with your ice cream flavor or let the kids choose what they want on their pie or slice.

If making like the above pie:

  • 2 tablespoons peanut or almond butter
  • 2 tablespoons chocolate chips
  • 1 teaspoon oil of choice
  • 2 tablespoons crushed roasted peanuts or sliced almonds

Instructions

  1. Follow steps 1 through 4 of the Vegan Ooey Gooey Chocolate Chip Cookies recipe.
  2. Lightly grease a 9-inch pie dish.
  3. Cut a piece of parchment paper to fit the bottom of the dish to help with sticking.
  4. Place about ¾ of the cookie dough in the dish and using damp hands to help with the sticky dough, press the dough into place as a crust. Dough will remain about the same thickness as it is when you place it in the pan so make sure you have about ¼-inch thickness.  Add more cookie dough if needed.
  5. Place in freezer for about 10 minutes to set. I used my extra cookie dough to bake some cookies while I wanted for the crust to set – it was a good afternoon for me.
  6. Once set, bake for 15-18 minutes. It will look like a giant cookie is filling your pie dish, that’s normal.  If your edges start getting too brown, place some foil over them. 
  7. Remove from over to let cool completely, about 20-30 minutes.
  8. Remove your ice cream from the freezer to become a bit melty and more spreadable, about 10 minutes.
  9. Once your crust has cooled, place your ice cream in the dish 1 pint at a time and spread to fill.
  10. Place back in the freezer to set, about 1-2 hours.
  11. Let sit out of freezer for about 10 minutes before serving
  12. To top with melted chocolate, place chocolate chips and oil in a small bowl and microwave in intervals of 10-15 seconds, stirring between each interval until melted. Drizzle over top of pie as desired.
  13. Drizzle peanut or almond butter over top of pie as desired.
  14. Sprinkle with crushed roasted peanuts or sliced almonds. Enjoy!

 

Recipes, Sweet Treats
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by Stephanie
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