Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way.
The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.
What can I say? A (newly) pregnant woman wants what she wants.
Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing.Read More
It’s fall and that means pumpkin is finding it’s way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so damn festive.
I love brownies.
As in LOVE. LOVE. LOVE. brownies.
They are perhaps one of the greatest food inventions ever. The gooey chocolately awesomeness just cannot be replicated. Chocolate cake is great, but it’s NOT brownies. Chocolate mousse? Also great. Also not brownies. Chocolate cookies? Yeah. SO not brownies.
B is for balsamic, beef, and burgers. Which come together beautifully in these deliciously simple (and simply delicious) balsamic burgers. And if beef isn’t your thing, feel free to kick it up a notch and drizzle the balsamic glaze on top of your favorite turkey, chicken, salmon, or veggie burger.
Burgers and I go WAY back.
They were one of 5 things that I ate as a child, along with french fries, spaghetti, meatloaf, oven fried potatoes, and bologna and pickle roll-ups. (Yeah, I know that last one sounds disgusting. I was teased endlessly for it as a child.)
I even ordered a burger and fries at a 4-star French restaurant, much to my parents horror, because that’s what I wanted. They made me a burger with ground filet mignon and the most incredible pomme frites I’ve ever had in my life. So… I clearly made the right choice.
My parents may have been frustrated by my lack of culinary exploration, but I was happy as a clam.
My love affair with burgers took a brief hiatus when I (reluctantly) went vegetarian. I tried to replace it with a few dozen veggie burgers, but it just wasn’t the same.
I HAD TO GIVE UP KETCHUP.
Burgers just weren’t the same.
I also had to give up regular french fries, and most sweet potato fries because they were cooked in the same oil with the regular fries. Which made burgers a little less appealing still. But the clincher? Not being able to have a bun. Because the gluten-free options just plain killed any interest I had in burgers, my friends.
Let’s just say there are SO MANY more options now than there were 6+ years ago. Gluten-free buns are exponentially better and more readily available in restaurants. Aaaaand … I have learned to love a good burger without it being smothered in ketchup.
Afterall, one can smother a burger in lots of other things.
Or a lip-smacking good balsamic glaze, like this one.
Thank you, balsamic burgers, for restoring my faith in my beloved burgers once again.
B is for balsamic, beef, and burgers. Which come together in these deliciously simple (and simply delicious) balsamic burgers. And if beef isn’t your thing, feel free to kick it up a notch and drizzle the balsamic glaze on top of your favorite turkey, chicken, salmon, or veggie burger.
Combine balsamic vinegar and sugar in a small saucepan and stir to combine. Bring to a boil and then reduce heat to a simmer. Continue stirring, occasionally, until sauce has reduced by about half — should take 10-15 minutes.
For the burgers:
Combine all ingredients (ground beef through balsamic vinegar) in a large mixing bowl and use hands to mix until all ingredients are combined. Do not overwork the beef or your burgers will be tough and chewy.
Form into desired number of patties (I typically make 4).
For the grill: Get grill nice and hot (450-500°F) and add patties. Cook for 4 minutes, flip and cook for another 3.
For the stovetop: Heat a large skillet over medium-high heat and add patties. Cook for 4 minutes per side, or until desired level of pinkness.
Put on bun (or lettuce wrap, or plate) and drizzle with glaze. Add favorite toppings and devour.
And while I would have been satisfied having either of those two options for the rest of my life, I felt like I owe it to The Babe to try something new.
Which is how we happened upon these cinnamon chickpea bites.
Back in the day, the mere thought of cinnamon would have sent me into panic mode. I loved it. But, sadly, it did not love me. And was the source of many-a-migraines.
Which is a damn shame because I used to pound Cinnamon Toast Crunch, sprinkle cinnamon sugar all over my french toast, and eat copious amounts of my mom’s cinnamon applesauce. So believe me when I say having to cut it out of my diet was a hard thing to do.
Thankfully, cinnamon and I are back on speaking terms. Which is great, because I’m pretty sure I’ve put cinnamon into every single thing I’ve made for the last month. I’ve gone through two jars of ground cinnamon and have liberally added it to breads, baked goods, and … bites.
Word to the wise: if you’re not feeding these in mass quantities to little people, feel free to roll them in a little cinnamon sugar for some next level snacking. It takes these cinnamon chickpea bites from regular old snack to dessert-like truffle in seconds flat.
It also makes them even more addictive than they already are.
So use caution.
And the cinnamon sugar.
Cinnamon Chickpea Bites
Spice things up this fall with these sinfully good cinnamon chickpea bites. Toddlers love them. Adults love them. And no one is the wiser that these bad boys are actually good for you.
1 cup peanut butter (or other nut butter of choice)
1/2 cup maple syrup
1 tbs cinnamon
1 tsp vanilla extract
1/4 tsp salt
1 cup almond meal
1 tbs cinnamon
2 tbs coconut sugar (or granulated sugar)
Line a baking sheet with parchment or wax paper and set aside.
Place ingredients into a blender and pulse until dough forms. Should be firm but not overly dry.
Scoop up 1 tbs of mixture and roll into a ball. (You can always take more or less depending on how big or small you want your bites to be.)
Place on parchment lined baking sheet and repeat the process until the mixture is gone. (If mixture is a bit sticky, place a drop or two or water on your hands and get them damp. Too wet, and the mixture will turn to slime.)
If using, combine cinnamon and sugar in a small bowl and stir to combine. Take balls one at a time and roll around in sugar until coated. Return to the baking sheet.
Refrigerate for 30-60 minutes before transferring to a tupperware or large container for storage.
This honey lime vinaigrette is the perfect combination of tart and sweet for your salad devouring pleasure. Whip up a batch today and enjoy it all week long.
One of the more frustrating things to find when avoiding nightshades is finding pre-made salad dressings that don’t contain paprika, cayenne pepper, chili powder, or bell peppers. Throw in avoiding gluten and dairy, and it wipes out almost every single option out there.
And for a girl who loves her salads, it becomes a bit of a let down.
Instead, I have to make my own dressings and cross my fingers (and toes) that it will be better than throwing a little olive oil and balsamic vinegar on my salad. Most of the time, the dressings are merely okayyyyy.
The mustard is a little too pronounced.
The vinegar is a wee bit too powerful.
Or it’s only kind of meh for the amount of work it takes.
So when I began to really look for more dressings to bring into my salad-eating rotation, I was intrigued by the idea of pairing honey and lime. The acid of the lime mixed with the sweetness of the honey was super appealing. As were the lack of nightshade spices. This was definitely something I could get behind.
So I tried a reallllly small batch first in case I didn’t like it.
But I did.
So I made another (much larger) batch and have been enjoying it ever since.