Since this month’s wellness challenge theme is all about natural ways to love the skin you’re in, I thought I’d dedicate February to dishes that will help you eat yourself pretty. Whenever I’m feeling rundown and in need of a detox (and don’t feel ... Continue Reading about Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds
Christmas
If you’re looking for gluten-free holiday recipes for your Christmas table, I have some cozy main courses that are perfect for a celebration. You can keep things simple and elegant with chicken with kalamata olives or for a smaller gathering go with a comforting dairy-free fish pie. For vegetarians, I love making a big batch of wild mushroom risotto.
Finally, if like me, you celebrate “Jewish Christmas” try these gluten-free Chinese recipes: Gluten-free mongolian beef, vegetarian hot and sour soup or gluten-free sesame chicken.
Yogurt Tahini Sauce
Yogurt Tahini Sauce This tahini yogurt sauce is extremely simple, gluten-free, and healthy. It can be paired with any meal! Serve alongside quinoa and salmon bowls. 1/4 cup tahini paste1/2 cup water1 tablespoon lemon juice1/2 cup Greek ... Continue Reading about Yogurt Tahini Sauce
Chinese Five Spice Roasted Peking Chicken For Christmakkah
I made this Peking chicken a few weeks ago as part of a premature Christmakkah dinner for a few of my blogger friends. I’ve been craving a get together with some of my favorite virtual amigos for a long time now. But it seems I’m not quite as good ... Continue Reading about Chinese Five Spice Roasted Peking Chicken For Christmakkah
Sweet Potato Latkes with Scallions and Kimchi
As I’m sure you’re well aware by now, fried potatoes are among my favorite things in the world, right up there with miniature ponies, massages, and videos of Taylor Swift awkwardly smashing shit with a golf club. Come Christmakkah, I put aside my ... Continue Reading about Sweet Potato Latkes with Scallions and Kimchi
Gluten-Free Crab Cakes with Pretzel Crust
This summer, I had big plans to finally cross crab cakes off my list of things to gluten-free-ify. In preparation, I scoured the interwebs and virtually devoured many classic Maryland crab cake recipes, which use a much higher ratio of crabmeat to ... Continue Reading about Gluten-Free Crab Cakes with Pretzel Crust
Homemade Pumpkin Chai Tea Latte Recipe, Spiked or Sober
Back in March, during my detox, I gave up caffeine for the month. And my relationship with coffee has never been the same. While I probably drink just as much as I did before going off alcohol, I’ve made a conscious effort to try to only drink ... Continue Reading about Homemade Pumpkin Chai Tea Latte Recipe, Spiked or Sober
Seared Hake Recipe with Melted Leeks and Fingerling Potatoes
Healthy cooking on a budget is hard if you don’t have the time to commit to it. So often I hear from my cooking class students that they buy all this produce, use part of it, and then leave the remaining half a head of broccoli to die a slow death in ... Continue Reading about Seared Hake Recipe with Melted Leeks and Fingerling Potatoes
Giant Chewy Ginger Cookies
I recently came out with some confessions from my childhood. Mainly about my status as a horse nerd, who went to a camp that specialized in such dorky, horsey pursuits. But even when the summers were over, I spent the majority of my time on weekends ... Continue Reading about Giant Chewy Ginger Cookies
Smoky Roasted Butternut Squash Toasts with Manchego
When people think of healthy finger food, cheese and butter are not necessarily the first things that come to mind. But my philosophy is always to eat a lot of good with a little bad. Healthy food is always best when you can’t tell it’s healthy. ... Continue Reading about Smoky Roasted Butternut Squash Toasts with Manchego
Vegan Pumpkin Risotto with Rosemary
Risotto is one of my favorite dishes to teach in my cooking classes (along with paella and pilaf) because it’s gotten a bad rap over the years for being time intensive and difficult. Patience is definitely one of the key ingredients, and one that I ... Continue Reading about Vegan Pumpkin Risotto with Rosemary
Healthy Stuffed Mushrooms with “Creamed” Kale
Perhaps it says something about my continued stubbornness when it comes to table manners, but finger food is my favorite type of food. I remember at family holiday parties my tendency to find the door that all the cater waiters come out of and ... Continue Reading about Healthy Stuffed Mushrooms with “Creamed” Kale
Roasted Carrots with Honey and Thyme
This honey-thyme roasted carrots recipe is one of my favorite dishes for Spring holidays. Last month I was out in the Hamptons for a wedding and got to do a little farm stand hopping on my way back to town. I love visiting summer hot spots in ... Continue Reading about Roasted Carrots with Honey and Thyme
Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
I get a lot of cookbooks that come through Feed Me Phoebe headquarters, especially come fall when it seems like everyone and their mother, and therefore the Kardasians and their mother, release their perfectly polished recipes on the page. For the ... Continue Reading about Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Sweet & Savory Pumpkin Soup with Maple Sugar
Sweet and Savory Pumpkin Soup with Maple Sugar Originally published on Food & Wine. 2 tablespoons butter1 large sweet onion (diced)2 cloves garlic (minced)Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)1 quart ... Continue Reading about Sweet & Savory Pumpkin Soup with Maple Sugar
Carrot Romesco Sauce
Carrot Romesco Sauce This simple carrot puree is healthy and delicious and could not be easier to make. It is also vegan and gluten-free. It can be paired with any meal. The recipe comes from Bon Appetit Magazine 2 medium carrots (peeled ... Continue Reading about Carrot Romesco Sauce
Carrot Ginger Dressing
Carrot Ginger Dressing This delicious quick and simple salad dressing recipe is very versatile. It is also gluten-free and is an easy way to add an Asian twist to a simple salad. 2 medium carrots (peeled)2 inches fresh ginger (peeled)1 ... Continue Reading about Carrot Ginger Dressing
Arugula Pumpkin Seed Pesto
Arugula Pumpkin Seed Pesto This quick and simple pesto recipe is the perfect pairing for pasta, chicken, or fish. It is versatile and delicious, and is also vegan and gluten-free. ¼ cup pepitas1 large garlic clove4 cups baby arugula2 ... Continue Reading about Arugula Pumpkin Seed Pesto
Baked Chicken with Tomatoes, Capers, and Dates
A few months ago I came upon this video of Ira Glass talking about storytelling. It’s really about all artists, across crafts and mediums, and what gives someone the potential to be a good artist. Ira says it's all about being born with a certain ... Continue Reading about Baked Chicken with Tomatoes, Capers, and Dates
Maple Glazed Coconut Cashews
Last week I finally got my copy of Recipe For Radiance, my friend Alexis Wolfer’s new cookbook for DIY beauty solutions that can be eaten or applied. I remember hearing about the book back when it was just a seed of an idea. So it’s pretty amazing to ... Continue Reading about Maple Glazed Coconut Cashews
Wild Rice with Wilted Greens
Wild Rice with Wilted Greens This simple wild rice recipe can be made using kale, swiss chard, spinach, or beet greens and incorporates them into a healthy meal full of whole grains. Originally published on Food & Wine. 1 cup wild ... Continue Reading about Wild Rice with Wilted Greens
Roasted Carrots with Za’atar
A few weeks ago I had my friend Rachel over for dinner. Her book Cooking Up a Business recently hit stands and is a must read for anyone who’s ever dreamed of launching their own food brand. Since I didn’t go to culinary school and have never held ... Continue Reading about Roasted Carrots with Za’atar
Spinach Casserole with Bacon Bits
Spinach Casserole with Bacon Bits An easy and quick creamed spinach casserole with bacon bits and breadcrumbs. This recipe is versatile and would be perfect at breakfast, lunch or dinner. Originally published by Food & Wine. 4 slices ... Continue Reading about Spinach Casserole with Bacon Bits
Red Quinoa Salad with Roasted Carrots, Parnsips, and Green Tahini Dressing
Yesterday, I semi-successfully completed my third weekend in a row of alcohol-free amusement. This one was a bit tougher than last. As it turns out, I’m a lot better at sober dance parties than sitting around a table with friends while they drink ... Continue Reading about Red Quinoa Salad with Roasted Carrots, Parnsips, and Green Tahini Dressing
Root Vegetable Tagine with Kale
I’m a day late, 20 pesos short on this Meatless Monday post. But I was having such a ball yesterday exploring San Miguel de Allende, that I couldn’t bring myself to open the computer. So forgive me if I keep this short and sweet, because somewhere ... Continue Reading about Root Vegetable Tagine with Kale