alli

No-Bake Pecan Clusters

Sun, 06 Mar 2022 19:37:07 GMT

If you're anything like me, baking feels like a science experiment that is way too complex that no matter how many instructions I follow or how many mixes I try to use, I'll be the one to screw it up...

So when it comes to a treat that doesn't require the oven, you can count me in!

These no-bake pecan clusters are only TWO ingredients (three if you count the salt on top) and just require some chocolate melting and freezer magic to be ready.

Pancake Muffins

Sun, 06 Mar 2022 19:14:46 GMT

If you're anything like me, breakfasts need to be simple and easy to grab, especially on a workday. These are a lifesaver on busy mornings!

I love these pancake muffins because they take just minutes to prep, plus you can make a big batch and enjoy them throughout the week. They're also super versatile - just add your favorite mix-ins into the batter just like you would with regular pancakes.

Simply put, you make your pancake batter, scoop it into a greased muffin tin, then bake until fully cooked. Grab a couple in the morning, preheat them then be on your way (even if that's straight to your office upstairs).

Basil Pesto

Mon, 21 Feb 2022 21:28:31 GMT

Homemade pesto is one of the first recipes I mastered.

We grow (aka my husband grows) fresh basil in our mini-garden behind our townhome. This past year, Dave expanded our garden to our driveway, where he grew lots of hot peppers and a few other varieties of basil. One is called Newton basil and the other is called Rutgers Passion basil. He was interested in these varieties because they were understood to be more resistant to downy mildew - something our mainstream plant often got sick from.

Whenever basil is in season, I loooove love love to make fresh pesto. It's my go-to and I could eat it by the spoonful.

Two warnings:

Homemade pesto is addictive.
My pesto a very unrecipe recipe and I never measure. I just go by some general guidelines and taste along the way.

I start the same way every time though - dropping one garlic clove in the food processor to prime the flavor. The rest, while unmeasured and not-exact, come down to a few big handfuls of basil (washed and fully dried ), lots of pine nuts, a big sprinkle of grated parm cheese, some salt and pepper, then drizzle in good olive oil until you're satisfied with the texture. Taste and adjust seasoning or add more cheese ... whatever calls you!

When it comes to pesto for me, the chunkier, the better. Dave on the other hand loves his thinned out a little more. The perfect compromise? Make the batch on the thicker side, then when we serve it, he'll drizzle some extra olive oil into his bowl and mix it all together.

I love pesto over pasta with some chicken or shrimp. I also love it on a chicken salad sandwich or on top of salmon. You really can't go wrong.

Breakfast Oatmeal

Sun, 05 Jan 2020 20:40:09 GMT

Oatmeal for breakfast is my go-to for meal prep when the thought of eggs isn't eggsactly sitting well with me.

One of my favorite things about oatmeal is that it's warm and hearty. It always seems to hit the spot, too. It's versatile and can be combined with so many different toppings - like fruit, nuts, granola, nut butters, and cinnamon.

Another bonus: it's easy to cook a lot of oatmeal at once and enjoy it all week long without a lot of extra effort. The recipe below calls for 2-3 servings, so you can simply double the water and oats to make a double batch.

To me, oatmeal isn't complete without the addition of raisins, though you can certainly omit them if they aren't your thing. Same goes for the fruit on top. You can use blueberries, sub them for strawberries or whatever your favorite fruit (or other) toppings are, or do without them. I also always add cinnamon - maybe an amount some might think is a little crazy - just before serving for that finishing touch.

I also am 100% team #ThickOatmeal, though I know plenty of people enjoy it a little looser than I do. If that's the case, add in a nice splash of your favorite milk while it's still on the stove just before you serve it.

Cinnamon Sugar Gnocchi

Sun, 05 Jan 2020 15:43:45 GMT

It's pretty crazy just how much Trader Joe's cauliflower gnocchi has taken over the internet in 2019. Those little pouches of fluffy goodness are so versatile and really are like a blank canvas for any sort of flavors you want to combine them with.

Enter: these sweet, decadent Cinnamon Sugar Gnocchi!

They are a TREAT! Warm crispy gnocchi, tossed in a mixture of cinnamon and sugar. They remind me of a cinnamon sugar donut but "healthier" ... okay maybe that word is a little bit of a stretch, but hey. We all deserve everything in moderation.

Are they breakfast? Yes. Are they dessert? Yes. Are they delicious no matter what time of day you eat them? YES.

I hope you enjoy this recipe as much as I did!

Smashed Avocado Toast

Sun, 29 Dec 2019 19:50:39 GMT

Yes, we all know that avocado toast has the reputation of being basic and a food that is totes popular with the millennial generation. I can be pretty basic at times, and I am a millennial, so that explains why I love it so much!

On its own, the avocado is a powerhouse little fruit (yes, fruit!). It's packed with lots of nutrients your body needs to keep happy and healthy. I always try to keep a few avocados in our stash, so I can easily incorporate them into my meals - sliced with eggs, smashed on toast, transformed into guac, added to salads or tacos.

Above all though, my favorite application for avocado time after time is always smashed on toast. Even better - it can make for a light meal or an easy snack when combined with a pinch of salt and a sprinkle of crushed red pepper. You can dress it up with some tomato slices, or make it into more of a complete meal by adding a drippy egg on top, or serving it alongside scrambled eggs as an alternate to butter on your toast. There are really so many options.

Here's one of my favorite avocado tips so you don't constantly slice them open to find them brown all over: Once they begin to feel ripe by gently squeezing the fruit and feeling a tiny amount of give, place them into the fridge and they will last even longer than on your countertop.

Crispy Prosciutto

Sun, 29 Dec 2019 18:12:35 GMT

Think of Crispy Prosciutto as the best big sister to bacon. When baked just right, it's crispy, salty and seriously heavenly.

Don't get me wrong - plain old prosciutto slices on their own or as part of a charcuterie board are what dreams are made of and one of my absolute favorite indulgdences. In the rare event that you bought too much (is this a thing?) or have some leftovers that you won't be able to eat in time for it to be perfectly fresh, it doesn't have to go to waste!

I randomly decided to bake up a few slices we had left for breakfast one morning and you could say it was one of the best decisions ever. YUM!

Chocolate Bark

Wed, 25 Dec 2019 20:44:20 GMT

This dessert NEVER disappoints. I promise.

Maybe you've heard it referred to as "Christmas Crack" or "Hanukkah Crack" or "Saltine Toffee Candy" or "Chocolate Covered Saltines" - nonetheless, it's delicious whatever the heck you call it! This dessert is perfect year-round, for any occasion.

Chocolate Bark been a tradition in our family since before I can even remember (though I don't even know what our official name for it is!) Over the years, I've introduced the "gluten free version" to friends and coworkers, and it's always a hit and devoured down to every last bite.

It's chocolatey, salty, sweet, crunchy, and addicting. Bonus points for it being such an easy dessert to whip up, plus it's easy to make in a large batch for any crowd.

The best part about this Chocolate Bark is that there are so many gluten free crackers out there that work well. I've used both Glutino and Schar table crackers and both are fantastic! Any type of cracker that's thin and mimics the classic saltine cracker would be great options. The gluten lovers never even notice that this dessert "is gluten free" ... unless of course, they see me snagging bites for myself!

Parsley Garlic Dinner Rolls

Sat, 09 Nov 2019 12:31:44 GMT

Food Network has always been one of my favorite TV channels to watch. There are so many great personalities on there and it’s really fueled both my love and inspiration for cooking.

One show I used to watch regularly, which I’m honestly not sure is even still on air, is Semi-Homemade with Sandra Lee . Have you seen it? She’s this quirky, goofy woman who whips up creations in the kitchen that are semi-homemade, meaning not everything is made from scratch. Some items are already made whether they are frozen or bought from the store, but she adds her own flare to them and the end result is still a unique and creative recipe.

In all reality, the average person (myself included!) doesn’t have time to make everything from scratch all the time, so finding shortcuts is the key to keeping sane in the kitchen some days!

That’s why I love this recipe. I really am unskilled in the baking arena, so when it comes to breads or other baked goods, I need all the help I can get. I use premade dinner rolls from a local bakery or the frozen aisle in the grocery story, but then elevate them by adding butter, garlic, parsley and shredded cheese.

Semi-homemade deliciousness.

4-Ingredient Pumpkin Dip

Sat, 09 Nov 2019 12:04:48 GMT

This is one of my favorite Thanksgiving dessert recipes, which is also perfect to enjoy all throughout fall!

One of my college girlfriends introduced this to me years ago. Since then, I've adapted it and shared it with family and friends, and it's a hit every year during the holidays.

It's made with only four ingredients (yes, really!) - cool whip, vanilla pudding mix, canned pumpkin and pumpkin spice. The recipe also couldn't be easier to make and comes together in just a matter of minutes, making it the perfect candidate for a last minute dessert if you find yourself in a pinch.

My favorite cookies for dunking are vanilla wafers or ginger cookies, both in the gluten free variety, of course!

Egg Sausage Scramble with Berries & Avocado

Fri, 08 Nov 2019 01:29:12 GMT

So many of my breakfasts are the most "un-recipe recipes" - meaning, there's nothing special or unique about them, other than I think of different combinations of foods I want to enjoy at the time and put them all on a plate together.

Too many mornings, I find myself looking for a unique recipe to whip up, but I have come to realize in my adulthood that all meals don't need to be a huge production. I often get feedback from family and friends that they think the things I make look delicious. While I'm flattered, so many times I think, well, it's so easy to make and it's just something random. These are the recipes that never make it to my blog, but I'm changing my tune and starting to include them here! I hope they inspire you to try different combinations even if they aren't an actual "recipe".

This breakfast is simple, albeit delicious. It's colorful, has lots of nutrients and makes me happy knowing this is how I'm kicking off my morning.

Caprese Style Tomato, Basil & Mozzarella Board

Fri, 08 Nov 2019 01:03:07 GMT

My hubby really loves gardening.

Since we live in a townhouse, we don't have a large plot of land. We have an end unit though which is nice for extra sunlight, but also because we get some extra space between our house and our neighbor.

Since moving in, we have lemon trees, a passion fruit vine, a mulberry bush and lots of fresh basil! Many of the plants are a work in progress and are in the infancy stages, but the basil seems to flourish really well out there.

Typically, we make a batch of basil pesto each time he harvests it, but we're always looking for additional ways to incorporate it into recipes.

What better than a classic combo of tomato, basil and mozzarella? So many fresh flavors all working together.

This board is a perfect side dish to a meal or is a fun appetizer for your next party. Yum!

Mozzarella, Prosciutto & Basil Baguettes

Fri, 08 Nov 2019 00:48:30 GMT

There’s a cute little Italian market in our town that our good friends introduced us to. They’re Italian, so we definitely trust their opinion it comes to these types of things. They know good food, good wine, good coffee… the list goes on! They know their Italian markets, too.

Every once in a while, we’ll find ourselves meandering through the market and usually walk out with at least a pound of fresh mozzarella and the most deliciously perfect prosciutto di Parma you can imagine.

When we get home, of course there’s no other option than to indulge. Sometimes it’s a tomato, basil, mozzarella day and other times it’s time to eat the slices of prosciutto plain because it’s just that good.

But this time, we put all the goods together. And it was magical. A light bite from the room temperature mozzarella, saltiness and heaven from the prosciutto, fresh basil and a garlicky baguette, all countered by a slightly tangy, slightly sweet balsamic. I could eat this every day.

Crispy Rice Marshmallow Treats

Wed, 06 Nov 2019 11:58:48 GMT

Have you ever met someone that doesn’t like a good rice crispy treat? I haven’t! In reality, I don’t go around polling everyone on their love for these little treats, but they seem like a fun dessert that both kids and grown adults enjoy.

They’re crispy – just as the name would imply - gooey, sweet, sometimes messy and fun to eat with your hands.

The standard rice crispy cereal on the market today would be gluten free, if it weren’t for a little ingredient known as barley malt, which seems to be in there for flavoring just for the heck of it. Le sigh. As with any products in today’s world, there always seems to be a gluten free alternative, which most of the time, is pretty dang delicious if you have patience and try different brands. I set off to find a gluten free counterpart, and I did! So of course, I had to try my hand at the classic childhood favorite.

After a lot…. of patience melting the marshmallows down, I successfully created my first batch of my own rice crispy marshmallow treats! From doing some research beforehand, I learned that pressing them into a pan more firmly will yield a denser and more extra chewy (in a not-so-good-way) treat, so I was very conservative when flattening them out and applied the least amount of pressure possible. Nailed it.

The day I made them, our snowbird neighbors were in town, so they came over for a bit with their high school kids. I offered up my rice crispy treats or the real taste test. They said they were delicious and each had a couple. “Wow, these are good! And they’re gluten free?” YEAH!!

Of course, I did wonder if they were just being polite. But a few months later, their parents were back in town and told us how their kids keep talking about how “they can’t wait to come back and have more rice crispy treats that Alli made”!

Slow Cooker Baby Back Ribs

Wed, 06 Nov 2019 03:26:04 GMT

One year in my mid-20s, I asked for a slow cooker for my birthday. That was the year I realized I fully transitioned into adulthood, because I couldn’t believe how excited I was over a kitchen appliance. Thanks Dad and Nancy!

We’ve used the slow cooker a number of times now, but definitely not as often as we should since the convenience factor of “set-it-and-forget-it” is so hard to beat.

Our past few trips to the grocery store, we had toyed around with the idea of making ribs in the slow cooker, but we never bought them as there was always something in the way – we had plans all day and wouldn’t be home to eat them; I wasn’t in the mood for ribs; we have so much other food in the fridge we need to use up first.

We finally committed to a time to make the ribs after all the anticipation. They turned out so tender and fantastic.

It always feels like a huge accomplishment when we make something that we typically would only order in a restaurant, and the result is so impressive. Plus, they really are super easy to make in the slow cooker after a few minutes of prep beforehand.

Homemade Cold Brew

Wed, 06 Nov 2019 02:58:53 GMT

I love starting my day with a cup of coffee.

Sometimes I crave a freshly brewed hot cup-o-Joe, while other times, all I want is a refreshing ice cold glass of coffee. Regardless of how it's served, you'll find me drinking my coffee black, 98.9% of the time. So for me, the coffee itself has to be good.

In the past couple of years, I discovered cold brew coffee - a less acidic, smoother version of coffee than what I was used to. I really loved it and could taste the difference.

Cold brew is made by steeping course grounds and water together at room temperature for 12-24 hours, then filtering out the grounds; standard iced coffee is brewed hot, then chilled.

Cold brew yields a concentrate that you dilute with either water and/or milk before enjoying. Usually a 1:1 ratio of concentrate to water is ideal, though you can play with the proportions if you like it stronger or weaker.

When I first attempted making my own cold brew, I steeped everything in a large glass bowl, then poured it from the bowl through a sifter with a filter on top in a new bowl to ensure I just yielded the concentrate. You can imagine just how messy and tedious this process was, and how much of the cold brew made it to the counter instead of my new bowl!

For one of my recent birthdays, I was gifted a cold brew maker - essentially just a two part contraption (not an actual machine) that allowed you to steep the coffee up top, then release the lever to filter it out after. Life changing!

It's so simple to whip up cold brew at home and has been a hit among any coffee lover I've made it for!

This recipe will yield just about enough concentrate to enjoy for about 5-7 days, and will keep in the fridge for about a week as long as it's stored in an airtight container.

Spaghetti Squash Chicken Stir Fry

Wed, 06 Nov 2019 02:43:13 GMT

Back in college, my then boyfriend (and now my HUBBY!) introduced me to the idea of a spaghetti squash stir fry. This was during a time where he and his roomies were “transitioning to a healthier lifestyle” and making healthier food choices.

Even though this was nearly ten years ago, I remember thinking that spaghetti squash was so weird and different. I was skeptical of anything that wasn’t the “norm”, which is ironic since I now follow a gluten free diet and anything normal to me is not always traditional. I was thinking, “Ugh, my boyfriend is so weird now.” All over spaghetti squash in a stir fry.

It still makes me laugh to this day thinking about how dumb my thoughts were about!

I guess it’s safe to say that this was what inspired my spaghetti squash chicken stir fry. I love stir fry, am a fan of spaghetti squash, soy sauce and anything with sesame seeds, so why not bring back this “vintage” dish?

It really is funny how things come full circle.

Breakfast Tacos

Wed, 06 Nov 2019 02:15:24 GMT

My latest food love affair is taco ANYTHING.

Through my Instagram network, I always find new brands that I love to try. These Siete almond flour tortillas are grain free and such a delicious alternative to a corn tortilla! I definitely eat grains including corn on occasion, but love keeping a healthier option on hand. We pick them up at Whole Foods, keep them in the fridge and they make the perfect tortilla for just about anything, especially tacos and quesadillas!

The other morning I woke up craving a taco, but didn't want actual taco meat (because the thought of that so early in the morning was really unappealing). So I whipped up some scrambled eggs, tossed in some scallions, crisped up some bacon, browned up some shredded potatoes and had one of my favorite hot sauces within reach. Mmmm, mmmmm, MMM!!

You'll quickly notice that this is the most un-recipe recipe out there. That's the beauty of it though, in my opinion. You can take breakfast tacos to any level that you can wish. Maybe you choose to toss everything into the taco before you dive in (team hubby), or maybe you prefer to keep them separate and take bites as you go (team Alli).

There's no wrong way to eat breakfast tacos.

Melty Tuna Melt

Wed, 06 Nov 2019 02:00:04 GMT

It’s always so funny to me how so many of my memories center around food.

I’m sure there’s science behind the association of the memory with something that engages so many of the five senses. Whether there’s actual truth to this theory or not, I seem to have a much more vivid memory when food is involved.

I had regular play dates with one of my early childhood elementary school friends. She lived in a neighborhood only 5 minutes away from us, and we got along great. I always felt like a special friend when I would get to stay for lunch or dinner; it was like being invited for a meal marked the difference between a friend and a best friend back in the day.

During one of our play dates, her mom whipped up a tuna melt – toasted bread, tuna salad and a mild, melty cheese. It was a combo I don’t remember experiencing previously, but I sure knew it was delicious.

To this day, there’s something so nostalgic about a tuna melt. I might not always be interested in plain tuna salad, but add in some melty cheese and I am sold.

PS - I'm not sure if melty counts as a real world according to Webster's, but it sure counts in my book!

Ultimate Ravioli Lasagna

Wed, 06 Nov 2019 01:44:07 GMT

It’s really amazing how each career opportunity opens the doors to a completely new experience. Whether learning about a new industry, experiencing different company cultures or being introduced to a network of people you wouldn’t have otherwise met, there’s so much to learn from each new direction you take in life.

During one of my stints at the corporate HQ at a car rental company, I quickly realized that the industry and company culture there wasn’t for me. However, I did work closely with a consultant who was helping our team launch a huge project. He was a super cool guy and we talked a lot about a shared interest: food and wine. He’d share stories about dishes and wines that he and his wife loved, and I’d exchange the same about what Dave and I enjoyed.

One of the dishes he raved about that his wife would make was a ravioli lasagna, which something I’ve never heard of! He explained that it was essentially just a lasagna, with the noodles being substituted for little ravioli pockets. GENIUS. Layers of sauce, cheese and cheesy raviolis? I was sold. I immediately knew I had to give it a try and create something similar.

What a treat it was! Cheesy, hearty, satisfying and a bit naughty. This dish is the ultimate comfort food!

This recipe calls for some meat, but if you prefer to keep it vegetarian or just want to omit it, go for it. It will be just as delicious.

Avocado Chicken Salad

Wed, 06 Nov 2019 01:25:27 GMT

Easy meals are my favorite go-to type of meals these days. Between working, fitting in exercise classes, keeping up with things around the house, spending some quality “me” time and of course spending time with my hubby, time seems to really fly by.

After a long day, sometimes the last thing I feel like doing is spending time in the kitchen. As much as I love it most of the time, I’m not always in the mood to cook up something fancy.

That’s why I love having cooked chicken breasts, or even a tender rotisserie chicken on hand. Plain chicken is such an easy blank canvas that can be transformed into endless dishes in a matter of minutes.

One night, we had chicken on hand and also an avocado that needed to be used before it turned brown, because let’s face it – one day avocados are perfect and two minutes later they are overripe! Anyone out there know what I’m talking about?!

Since chicken salad always seems to hit the spot, I combined the chicken and avocado I had on hand, added a little mayo and some diced jalapeño for a little heat, and this delicious and creamy Avocado Chicken Salad was born.

With the avocado, you hardly need the mayo also, so you may even consider leaving it out altogether for a healthier alternative! It tastes perfect when paired with a salty cracker or chip for a contrast in flavor and texture. Yum!

Black Bean & Veggie Tacos

Wed, 06 Nov 2019 01:03:14 GMT

My stepdad has been a vegetarian for as long as I’ve known him, which is many, many years! He’s also introduced me to some new foods that I probably wouldn’t have tried otherwise, such as tofu and these veggie tacos.

Growing up, taco nights were always more of a production, because my mom would make two different types – one for the meat lovers and a different batch for the vegetarians in the house.

The veggie tacos were made with green bell peppers, sliced onions and black beans. A hearty combo that the non-meat eaters really enjoyed. They were enjoyed just like any ole taco – in a warm corn shell or a romaine lettuce boat, topped with all the goodies like shredded cheese, tomatoes, lettuce and salsa!

For some reason, I was way too hesitant to try these veggies tacos until later in my adult life, but I recently made them for me and my hubby and they were such a hit! They are a nice twist on the classic taco and while they are delicious for any Taco Tuesday, they are also a great idea for a Meatless Monday!

Creamy Hummus

Tue, 05 Nov 2019 02:19:47 GMT

For the longest time, I really only used my food processor for one recipe, and one recipe only: homemade basil pesto.

I’m not sure why I equated my very expensive, high-quality Cuisinart processor which I was so proud to purchase for my first grown up kitchen, with such limited capabilities for so long. After some self-reflection, I came to realize it was probably because other recipes that would require this appliance were brand new to my repertoire, which in my mind, meant that they were too complicated and probably would have been a failure.

Younger me was such a fool.

I finally got the courage to “try something crazy” and decided on hummus. Found a simple recipe, gave it a whirl and I couldn’t believe that in a matter of minutes I whipped up such a successful dip!

With each iteration, I add my own flare and tend to change it up ever so slightly each time.

I love hummus with veggies – sliced cucumbers, peppers and baby carrots are my go to – but I also really enjoy it dipped with gluten free pita or pretzels!

Juicy Pan Fried Chicken Fingers

Tue, 05 Nov 2019 01:43:32 GMT

I’ve always felt that chicken fingers are such an easy option to order at a restaurant when you don’t want to commit to a “real meal” or don’t feel like spending more than $10, but still want something satisfying and a little naughty.

Being diagnosed with Celiac, it’s so rare to be able to order chicken fingers out at a restaurant, especially when they are fried. Fried chicken fingers are honestly one of the convenience foods I miss the most!

As with anything these days, I was on a mission to make my own chicken fingers that I could enjoy and feel happy about that weren’t from my freezer.

When cooking for myself instead of ordering out at a restaurant, I’m extra aware of what I’m putting into my recipes, so I couldn’t bring myself to deep fry them. The shallow pan fry did the trick though! I ended up with crispy and tender chicken fingers which we devoured in minutes.

This recipe totally hit the spot!

Crispy Oven Baked Chicken Thighs

Tue, 05 Nov 2019 01:13:59 GMT

Growing up, the thought of chicken thighs repulsed me. I was only interested in white meat and enjoyed it nice and well done.

One night while I was living in my tiny NYC apartment, I had the desire to “be adventurous” and try my hand at chicken thighs. I went to the store, picked up a pack, seasoned them up and popped them into the oven. I don’t even know where my mind was at the time, but I took them out after about 30 minutes at 375 degrees since I wasn’t used to cooking chicken with the bone in. I cut into one to check if they were done, and the inside by the bone was still pretty raw. Queue the uncontrollable gag and immediate disinterest. I couldn’t even bring myself to put them back in the oven to finish cooking. I was completely turned off.

Fast forward about four more years, and I felt ready to conquer – and actually enjoy - chicken thighs. Maybe the Florida heat was making me delirious, but the timing seemed right. I did some research on perfecting a baked chicken thigh, put my new skills into practice, then gave them one final chance.

This time around, I LOVED them. Seasoned nicely and cooked beautifully, which part of this success was owed to my responsible adult purchase of a meat thermometer.

Fast forward to today and this dish is in our regular dinner rotation. The hubby and I both love the crispy skin, tender meat, and the extra juices that we drizzle on top of white rice. They also make great leftovers for lunch the next day!

Egg Salad

Tue, 05 Nov 2019 00:56:10 GMT

Egg salad always reminds me of college.

We had a bagel shop on campus, infamously known to us locals as “NDB”, for Newark Deli and Bagel . It was THE spot to be on a weekend morning or for a quick breakfast before class. There would be a line circling all of the dine-in tables, all the way to the front door, with college kids just waiting for their delicious, warm, perfectly toasty bagel. The wait was always worth it.

My go-to order (which pre-dated my known Celiac days) was a whole wheat everything bagel, scooped out, toasted, with egg salad and an extra pickle. Some days I’d switch it up to be egg white, cheese and tomato, but egg salad won a majority of the time.

I can still taste it today.

So while I cannot probably ever eat there again, being able to make equally delicious egg salad at home hits the spot and really makes me happy. And with each bite, it takes me back to those happy University of Delaware days!

Ooey Gooey S’mores

team@rocketdriver.com — Thu, 05 Sep 2019 20:13:11 GMT

It always seems to be that any mention of the word s’mores leads to instant happiness and excitement. Something about the combo of a crunchy, sweet cookie-like-cracker paired with a gooey, oozing marshmallow and melty chocolate goodness is so appealing.

S’mores are so fun to make just about any time of year, whether it’s a hot summer night or a chilly evening cozied around a fire pit. It’s not often you’re encouraged to play with your food, but these are an exception!

There’s not much of a “recipe” to this, but it’s too fun of a dessert not to include!

Chocolate Peanut Butter Drizzle Brownies

team@rocketdriver.com — Thu, 05 Sep 2019 20:08:29 GMT

Going gluten free has forced me to up my game in the kitchen and become more creative with what I whip up. It's also presented the opportunity for me to partner with various gluten free brands and help get the world out there about their gluten free goodies!

One of my favorite partnerships has been with a gluten free bakery in Utah. I get to pick a few products from their bakery website each month and then highlight them by coming up with a creative recipe and sharing it on my Instagram .

I placed my first order after spotting a gluten free brownie mix that looked fantastic. I emailed the bakery to let them know I wanted to try the brownies and immediately knew my plan: I'd make the batter, drizzle in some peanut butter, swirl it all together and bake it up. Peanut-butter-chocolatey-swirly-goodness.

I couldn't wait to get baking when the package was dropped off at my door. I opened the box and there were my brownie... poppers - already made little brownie bites! Oh no. Where was the brownie MIX? My immediate reaction was to panic, but I knew that it was overly dramatic and quite unnecessary. Instead, I let out uncontrollable laughter at my mistake when I realized that I didn't specify I wanted the brownie mix, so of course when I order "brownies", they are going to send me just that! Dave got a good chuckle out of it, too.

Now that's a lesson in asking for what you really want . :-P

It suddenly clicked that I could still use the same flavors that I wanted to initially, but I would just change it up a bit and incorporate the peanut butter on top instead of inside. And that's how these drizzly brownies were born.

I drizzled on some chocolate, then drizzled some peanut butter, then finished it off with a little extra chocolate drizzle.

Oh, heck yes.

The best part of this recipe is you can make them using your favorite gluten free box mix, or you can dress up already made brownies. Today, I'm remaking them using my favorite store-bought mix. Can't wait to dive in!

Chocolate Covered Pretzels

team@rocketdriver.com — Thu, 05 Sep 2019 19:53:52 GMT

One of the toughest obstacles I've had to overcome since going gluten free is convincing others that removing the gluten doesn't always mean removing the good flavors.

Just as though a gluten-eating pal may not find that all brands of his/her favorite foods are created equally, the same principle applies in the gluten free world. Not every gluten free chocolate chip cookie or pizza or pasta is created equally. Yes, some brands are less palatable and to put it gently - unappetizing. That's not to say, however, that there aren't some fantastic brands out there that make products well. So well, in fact, that if you served them to someone without prefacing that they are "gluten free" (let's face it - this is an automatic turnoff for so many people, ugh!), they will probably say how delicious it is. All it takes is a little trial and error for your taste buds.

Part of my self-assigned mission has been to help everyone see that gluten free can be so good! Any time we get together for gatherings with family or friends, I try and bring something to the table (pun intended!) that is gluten free AND so yummy, leaving everyone wondering how gluten free can really be that delicious. And I've succeeded, many times!

For our first New Year's Eve celebrations in Florida, I made gluten free chocolate covered pretzels, and they were a hit! No one "knew" they were gluten free until they spotted me eating some - a dead giveaway!

If you ever need an easy dessert to bring to a party, give these chocolate-covered pretzels a try. In less than an hour, you'll have a salty, sweet, crunchy treat that everyone will love.

My version of these pretzels has a secret ingredient - pink salt. I sprinkle a little pinch over every pretzel before the chocolate hardens to add a subtle, yet delicious twist. I also love making them with semi-sweet chocolate, but you can make them with white or dark chocolate, or any other flavor you may enjoy! If you're feeling crazy, try mixing it up and adding gluten free sprinkles, shaved coconut, or drizzling white chocolate on top of milk chocolate dipped pretzels. There is no limit to how creative you can get with them!

Here's how you can make my chocolate covered pretzels!

Warm Arugula Salad

team@rocketdriver.com — Thu, 05 Sep 2019 19:32:08 GMT

When my fiancé and I moved to FL (That's right - fiancé!! A lot has changed since my last post!!), we had a lot of "new" experiences - a new place to call home, new roads to get used to, new grocery stores, and most importantly, new friends to make.

It's pretty crazy to think that we probably wouldn't have met some of these people if we hadn't made the move. Now, I can't imagine my life without them.

One of my sweet friends, Christine, had me over for dinner one night, knowing that I had to eat gluten free because of Celiac and without hesitation was up to the task! Any friend that's thoughtful enough to cook to your dietary needs and not act as if it's a challenge or inconvenience is a winner in my book.

That night, she made a lightened-up version of chicken Milanese - a warm arugula salad with sautéed garlic, red onions, lemon and parm cheese served over grilled chicken. From the first bite, I was hooked. I can't believe in all of my years of existence, I never before ate anything like it! Boy, was I missing out. Another something "new" to add to the list!

Her take on this dish has quickly become a staple in our home. I love making it for family and friends that come to visit, and incorporate it into our weeknight dinner rotation.

We like to enjoy this salad over grilled or almond breaded chicken, gluten free of course. Here's how you can make it!

Spice Rubbed Broiled Salmon

team@rocketdriver.com — Thu, 05 Sep 2019 19:25:32 GMT

A relaxing weekend visit to the farmers market is one of our favorite activities time and time again. We love admiring all of the fresh produce and enjoy supporting local farmers.

Our regular market also has a seafood vendor, which we always visit, too! Our go-to seafood selections are often salmon, jumbo shrimp and occasionally something a little more adventurous, such as grouper cheeks!

I love walking away with a beautiful piece of salmon, as this fish is packed with health benefits. I’ve recently made a promise to myself that I’d make every attempt to eat salmon at least once per week, so being able to swing by a local market where I know the quality is great makes it so easy!

My favorite way to prepare it is to add a little spice rub and pop it in the broiler. Dave’s stepmom introduced us to the most flavorful rub - Rub With Love Salmon Rub . It has brown sugar, smoked paprika, salt, pepper, and thyme. What a perfect match to a gorgeous filet of salmon!

Check out the recipe below for this spice rubbed broiled salmon. You won’t be disappointed!

Lemon Pepper Chicken Wings

team@rocketdriver.com — Thu, 05 Sep 2019 19:19:37 GMT

For many years in high school, I worked at Bertucci's (a chain Italian restaurant) as a hostess and carry-out server. I loved it. It kept me busy, taught me responsibility and discipline, was a fun job to have and it helped me realize that a major in hospitality was very appealing.

From time to time, my mom would surprise me and stop in during my shifts to hang out with me. I always loved those days! She'd sit at the bar by the front door, right next to my home base for the day, and place an order for her favorite Tuscan lemon chicken wings and an ice water with lemon to enjoy while I worked.

My mom also spent a lot of time with her mom (my Bubbe). Whenever they would venture out for the day away from Bubbe's Philly apartment, they needed to find a place not too far away, and where she could maneuver around easily with her walker. Of course, the place had to serve good food, too. The winner? Bertucci's! Unfortunately for me, they didn't visit the one I worked at on those days, because it was a bit of a hike from where she lived, but they did frequent another of the restaurant's New Jersey locations. Even in her 90s, Bubbe enjoyed going out to lunch with my mom, sharing orders of these wings and washing it all down with an ice-cold beer.

The staff at Bertucci's always loved Bubbe - her bubbly attitude, her zest for life, and her thirst for that tall glass of beer to go along with her meal. She is just so cute!

This year in July, we would be celebrating her 100th birthday! Throughout her 97 years, she positively impacted the lives of MANY in Philadelphia and beyond, had a vision of peace and equality for everyone, and was such a special part of the family! She is truly missed!

In honor of Bubbe and what would be the big ONE HUNDRED (!!), I am making my own version of baked lemon pepper chicken wings. And of course, I'll have to wash them down with an ice-cold (gluten free) beer.

I love making this recipe because it's a nice twist on the classic buffalo style wing. You can increase or decrease the seasoning to your liking, leave ingredients out, add different ones in. Maybe just wing it ;)

English Muffin Pizzas Three Ways

team@rocketdriver.com — Thu, 05 Sep 2019 19:09:59 GMT

There’s something so comforting to me about an English muffin. Maybe it’s all of the nooks and crannies that make it a perfect vessel to soak up butter or sauce, or maybe it’s the fact that they are a blank canvas and ready to take on any of the flavors they are paired with. In an odd way, they’re like the chicken breasts of bread. Leave it to me to compare an English muffin to a piece of chicken…. but I think it may have just happened!

One of my favorite ways to enjoy one of these muffins is pizza style - add some sauce, cheese and any extra toppings that are on hand and you’ve got yourself a healthier pizza meal that can satisfy both kids and kids at heart alike.

While there are many tomato sauces on the market to pour onto your homemade pizzas, I’ve quickly realized they are NOT all created equally.

It’s really important to me that a sauce contains a high nutrition content and is low in added sugars - otherwise, its clear “ingredients” are added in just to serve as fillers which reduce the quality of the sauce.

I recently discovered Otamot , a vitamin-rich tomato sauce that’s great for healthy, kid friendly meals, and boasts extra nutrition for all! It was a really attractive option for me because it’s packed with vitamins and minerals from ten healthy veggies and oils and isn’t watered down or drenched in added sugars. And it actually tastes SO GOOD that you’d never know how many vegetables are hidden in there. If you’re wondering what the name means - it’s TOMATO spelled backwards! Everyone knows I love a good play on words, so this is right up my ALLI if you catch my drift! :)

To all the parents out there looking for ways to sneak in some extra nutrition without your little ones or picky eaters knowing - THIS IS IT! And I’ve got you covered with a recipe that is kid-friendly, delicious, and won’t leave them suspicious about all the goodness packed in there.

Enter…my English Muffin Pizzas ! I made them three ways, so that you can feed any palate. If you’re searching for a more complex flavor, you’ll love the caramelized onion, arugula and prosciutto pizza. If you’re picky, you’ll enjoy the plain or pepperoni pizza!

Cornflake Chicken

Thu, 05 Sep 2019 18:57:51 GMT

Growing up with divorced parents definitely presented its challenges from time to time, but it also had its perks. It meant pretty much two of everything - two houses, two beds, two places for my stuff, two routines and two sets of rules. But my favorite aspect was that I had two opportunities to spend quality time with each parent in a way that maybe I wouldn't have been able to experience if the situation had been different.

My two siblings and I went over to my dad's on Tuesdays for dinner, Thursdays for dinner and to spend the night, and then one night each weekend for dinner and another sleepover. Lucky for me, my parents lived just about 5 minutes away from each other, making it easy to bounce back and forth.

Dad lived in a great condo on the second floor, that I can still picture perfectly to this day, though he hasn't lived there in about 15+ years. It always felt cozy, and it was always a fun time when we would go over there.

Some nights, we would enjoy dinners on the couch on our fold up tray tables while watching our favorite TV shows. Other nights, we'd sit around the kitchen table to eat. It always felt like an extra special treat when our grandparents - Grammy and Poppop - would join us for dinner.

One night, dad introduced us to Cornflake Chicken. Being the picky eaters my siblings and I were at the time, our taste buds craved simplicity and didn't like heavily seasoned foods. Though his memory is a bit hazy on the subject, he likes to think that Grammy taught him how to make this chicken and thank goodness she did because I LOVED it! It had a great crunch, tasted delicious and reminded me of a fun twist on chicken fingers. We'd eat it with lots of white rice and gravy (my favorite - even still to this day!) and sometimes a green veggie made a guest appearance.

I took this recipe with me to college, introduced my roommates to it (who also loved it!) and chose it as my "family meal" to cook for our class of 40+ students when I was completing my required semester in our five-star, student-run restaurant at the University of Delaware for my hospitality degree.

While I absolutely love this recipe, having Celiac sometimes makes it difficult to find a one-to-one substitution for certain ingredients that I need. Before my new lifestyle kicked in, I could never have imagined that there would be some sort of wheat lingering in my beloved "Cornflake Crumbs", which the original recipe calls for. But don't let the name fool you - there is malt flavoring hiding in there!

I went on a search for a gluten free cornflake cereal and it proved much harder than I could have imagined, but I did it! I wasn't able to find the "crumbs" I was used to, but quickly realized that I could use a regular cornflake and turn it into crumbs myself. All I needed was a towel to protect my new granite counters, a zip top bag that was tightly sealed, and a small saucepan to get crushing on those cornflakes.

It was totally worth the extra arm workout and every bit as delicious as I remembered. Just remember, you never need to flake out of a recipe because you can't find the perfect gluten-free substitute. With a little extra determination, you can always make it work!

Boar’s Head Italian Sausage Stuffed Bell Peppers

team@rocketdriver.com — Thu, 05 Sep 2019 18:51:41 GMT

I am loving stuffed peppers!

Their vibrance, simplicity and deliciousness are all key to making a healthy, satisfying and colorful meal.

Picking pretty peppers at our local farmers market is one of my favorite activities. They are so much more affordable than grocery store peppers you see on the shelves, and, packed with even more flavor than those in the regular store, too!

Peppers are the perfect (edible!) serving vessel. They stand tall and proud on their own, and can be stuffed with just about anything and still be delicious!

I recently partnered with Beyond Celiac to show just how versatile Boar’s Head products are, and I loved that they featured a gluten free stuffed pepper on their recipe list. I was inspired to whip up a batch of my own.

The best part about Boar’s Head is that all of their high-quality products, down to the meats, cheeses and hummus are completely gluten free! That’s right! COMPLETELY gluten free! They even sell their products pre-packaged in grocery stores so that you can find safe, on-the-go foods you feel good about eating.

I was highly impressed with the stuffed peppers. They were filling, satisfying and such a healthy meal idea that is easy to work into the dinner rotation. You can even bake a batch at the start of the week and reheat them for dinners and lunches.

Here’s my take on the classic stuffed pepper.

Alli’s Killer Quesadilla

team@rocketdriver.com — Thu, 05 Sep 2019 18:43:47 GMT

Ocean City, New Jersey is one of my favorite places in the world. It's also the home to one of my favorite little restaurants, Jon & Patty's . The fare is casual but delicious, always seasonal and always fresh. You're probably thinking, "haven't you written about this place before?" to which I will say - YES! And I can almost guarantee that it won't be the last time I will, either!

Everything I've tried on their menu has been delicious. Nutty chicken salad with craisins and almonds? YUM. Grilled veggie wraps? Yes please! Sliced turkey (the real, roasted kind!) sandwich with avocado, arugula and tomato? Come on now! The best part? Everything is seriously yummy and most things on the menu can be made gluten free! Heck yes!!

But there are plenty of days where a healthier option, whether by default because it's the only menu selection that's safe to order (I know my gluten free peeps can relate!) or just because cravings are real, a nice light meal isn't always going to cut it!

No matter what you get at Jon & Patty's, you can't go wrong, but if you're looking for something a little naughtier and extra delicious, spring for "Alex's Killer Quesadillas". It's named after one of the owner's kids, and is killer on so many levels. It's a loaded grilled quesadilla, oozing with cheese, peppers, onion and chicken, snuggled next to a side of sour cream and salsa.

In every attempt to recreate this dish from miles away, I present to you Alli's Killer Quesadillas .

Wild Shrimp & Pesto Pasta

team@rocketdriver.com — Thu, 05 Sep 2019 18:31:30 GMT

[Editor's Note: This post was adapted from my old blog website where it all started (hosted on Wordpress) and was originally published in May 2015.]

Food is my life. Not jus t in the sense that it keeps me nourished and alive, but rather it excites me to look at or watch just as much as I enjoy eating it. For starters, I am Food Network obsessed. A spotting of Bobby Flay or Alton Brown roaming around would be my equivalent of a celebrity sighting (other than any of the F.R.I.E.N.D.S characters, of course). Instead of watching Real Housewives or House of Cards, I indulge in hours of hours of Chopped, Cutthroat Kitchen and Barefoot Contessa to name a few. So, it shouldn't be a surprise to you that I've purchased multiple Wusthof knives and purchased a food processor - things many may ask for on a wedding registry - for no specific occasion for myself. Maybe it's just the adult in me, or maybe I have just become really into the foodie world.

My entire family can attest to the earlier days when I was picky as can be. I couldn't stand to see my food touching and would send my meals back if there was an unwelcome scoop of sour cream on my cheese nachos (or even just a shred of lettuce, but I think this was a slight exaggeration used to torture me about my earlier habits). Thankfully, these days are long gone and there is only a small list of foods that make me cringe - mainly goat/blue cheeses and olives. And then there is my gluten restriction. But I have made it a point to take to the kitchen to create some of my favorite dishes that I can enjoy even as a Celiac today.

Below is my very own basil pesto recipe. This pesto is quick and so simple to make and oh so delicious. One by one, ingredients get added into the food processor. Olive oil is then drizzled in slowly until the desired texture is achieved. I prefer mine a little chunkier, but it can be made thinner by adding extra oil. I also use fusilli (spiral) shaped pasta because it allows extra pesto to hang out in all the nooks and crannies resulting in the ultimate pesto-to-pasta ratio. All amounts below are a rough estimate as most of my cooking is done through eyeballing amounts and tasting as I go.

Tomato Bruschetta

team@rocketdriver.com — Thu, 05 Sep 2019 18:21:05 GMT

Tomato bruschetta was one of the first dishes I “mastered” in my early cooking days. It just bursts with flavor yet is made from the simplest ingredient list - juicy tomatoes, fragrant basil, finely minced red onion, good olive oil, tangy balsamic vinegar, fresh garlic and seasoned with salt and pepper.

It can be enjoyed on top of a homemade crunchy garlicky crostini (I am drooling already…), spooned on top of grilled chicken, or paired with spring mix and fresh mozzarella for an elegant salad. If you don’t want to be bothered with making a crostini, no problem! Boxed gluten free bagel chips - Glutino , I’m looking at you - work great, also!

Back in my New York City days, I loved having a rotating door of visitors. Friends and family would always come to spend weekends to explore the city, enjoy some good restaurants and spend some quality time with ME! One of my favorite visits was when Amy and Molly (my sister and stepsister) came to NYC for a sister’s weekend.

I felt compelled to be the “cool” older sister, serving them up a plethora of good eats upon their arrival from New Jersey. I always enjoy time playing in the kitchen, so having visitors was always all the more reason to get cooking. I spent several hours in the kitchen whipping up some of my favorites: homemade hummus with some crispy veggies like cucumbers and red peppers for dipping and shrimp pesto pasta for the main event. I knew the spread wouldn't be complete unless I included Amy’s favorite, tomato bruschetta, too!

My sisters were quite impressed with everything I cooked up and we devoured it all. Amy pretty much ate every last drop of that bruschetta, and she’s always asking how she can make it herself. And today, she’s in luck, because I’m sharing the recipe for everyone to enjoy.

If you want to enjoy the bruschetta without the crostini, simply add in 1-2 finely minced garlic cloves to the tomato mixture while it marinates with the rest of the ingredients.

Spicy Tofu

team@rocketdriver.com — Thu, 05 Sep 2019 18:13:07 GMT

If you knew me growing up, it's no secret that I was quite possibly one of the pickiest eaters on this planet. When dining out, my restaurant orders went something like this: cheese nachos - hold the lettuce, tomato, onion, sour cream, salsa, olives, jalapeños etc. etc., with a minor (questionable word choice) freakout ensuing when there was a lingering piece of lettuce on there. Or I'd order shrimp scampi, sans shrimp. I couldn't handle it when any two foods on my plate touched. And I wouldn't go near tofu with a ten-foot pole, even when my stepdad tried to pay me to eat it and I declined (yes, that really happened). Perhaps my dislike for so many foods stemmed from the time my parents forced me, albeit lovingly I am sure, to try sour cream plain on a spoon for the first time. *Cue uncontrollable gag reflex.*

My list of forbidden foods these days is much more curtailed and consists solely of olives, lamb, goat cheese, and blue cheese. I've given all of these foods multiple attempts to make nice with my taste buds, but each time I try one, it takes me back to that sour cream incident. Surprisingly, most of my hated foods growing up are some of my favorites today. Shrimp? Give me extra. Nacho toppings? I'll take 'em all piled high (minus the olives). Sour cream? I enjoy a little dollop with my burrito bowl. GASP.

And tofu? Well, now it's a star on my own very own blog! Funny how things work out.

My stepdad, David, first tried this spicy tofu dish twenty years ago and enjoys it often. He has vouched that in all the times he has made it, not once has it come out poorly. The taste may change slightly each time, but it is consistently delicious. David has been a vegetarian for longer than I have been alive, including a seven-year stint as a vegan, so he definitely knows a thing or two about tofu. Oh, and he's an awesome guy, so that automatically increases his credibility!

Now that I've given you "soy" much background, let's turn to the dish! The tofu is named "spicy" for its abundance of spices - turmeric, dill, basil, thyme, cumin, curry, garlic - rather than indicating a level of heat. The marriage of flavors when combined with the soy sauce and nutritional yeast is unlike any dish I've had before in the best way.

To get the tofu prepped, you'll want to let it drain for approximately 15-20 minutes before dicing it up to yield the best results. My make-shift-tofu-draining contraption was comprised of wrapping the tofu up in a clean dishtowel and topping with a pan (or sheet tray) with a heavy jar for added pressure. If any of you have perfected the art of tofu draining and have some pro tips to offer, let me know HERE !

Once the tofu is drained, you'll want to dice it up. This part is my favorite - something about how smoothly the knife cuts through the tofu, almost like butter, is so strangely satisfying. I know you know what I'm talking about!

Once everything is prepped, the tofu makes the plunge into the pre-heated, oiled pan. Watch out for the splatter! After it's browned, in goes the turmeric and garlic. A few minutes later, add in the rest of the spices. A few minutes after that, soy sauce and nutritional yeast are mixed in. And you're ready to go!

Drooling yet? OK, fine. Maybe you aren't from the pictures because I'm an amateur food photographer and the colors from the dish aren't screaming "PHOTOGRAPH ME!"... BUT I promise the picture does not do the tofu justice.

Check out the full recipe below!

Spaghetti Squash with Tri- Colored Bell Peppers, Asparagus and Sausage

team@rocketdriver.com — Thu, 05 Sep 2019 18:00:23 GMT

For the first four years of my post-grad, adult life, I lived in major cities - Manhattan, NY for three years then Hoboken, NJ for another. The hustle and bustle of day-to-day life was exhilarating in the beginning, but after enjoying it for a few years, I was ready for a change.

My boyfriend, Dave, and I had been discussing a possible move to Florida for a little while, but only pursued it about two years ago. Dave locked down a job down here, and I was able to follow since I could work my same job remotely.

Dave's mom and her sister own a rental property in the same area that we were moving to. They very kindly kept their condo vacant and let us stay there while we were waiting for our lease to begin. Their place is beautiful and made the transition to Florida life so easy. It has a large a screened in patio (or lanai, as we Floridians like to call it!) that overlooks a large bay from 9 stories up. You can watch the boats sail through the channels and get a front row seat to the sunset each night, all without ever leaving the condo. There's also a private little beach and pool area right outside the building. Talk about a perfect place to stay and the epitome of a complete 180 of the city life I came to escape from. (And if you're now convinced you need a getaway, head on over to VRBO and get booking! We've since vacated, so their condo is all yours!)

While we stayed at their condo, Dave's commute was a long one - about 45 minutes each way, before traffic. He'd be out the door before 7AM, and would come home 12+ hours later, totally exhausted and ravenous for dinner. Since I didn't have to deal with any commute, I had plenty of free time at night to whip up something delicious.

Even though we were new to being roomies, we were used to cooking meals together all the time (a hobby we are both passionate about!) but transitioning to everyday cooking presented new pressures. I couldn't just rely on indulgent meals every day anymore that were guaranteed to please. I had to come up with dishes that were full of flavor, but still healthy and satisfying.

That first dinner I made turned out to be a huge success. I threw together spicy sausage from our local grocery store and tossed it with onions, garlic, sweet mini bell peppers, asparagus, spices and red sauce. Dave was a happy man. This creation quickly made its way to the top of our meal rotation as it satisfied many of our requirements - healthy, filling, a good serving of protein AND vegetables and wasn't too time consuming (for cooking or cleanup).

Since we are both in the market to make some more health-conscious decisions these days, I recently mixed things up and experimented with serving the sausage and veggies over spaghetti squash instead of pasta. It was a hit. And that says a lot for two carb-loving people. Check out the recipe below!

Rotisserie Chicken Salad

team@rocketdriver.com — Thu, 05 Sep 2019 17:46:27 GMT

One of my favorite places on earth is Ocean City, New Jersey. I've been visiting there since my childhood, whether it was for a summer vacation, a quick day trip, or just a weekend getaway. The town is charming and very family oriented, with pretty beaches, an amazing boardwalk, and is home to 10 cent skeeball, where I score 100s like nobody's business and even earned the high score on one of the machines!

There's a main strip tucked away in downtown OCNJ called Asbury Avenue, full of great restaurants and shopping. One day we stumbled upon a cute little place, called Jon & Patty's Coffee Bar & Bistro on Asbury. It is a family-owned restaurant that is perfectly quaint and cozy, with mismatched chair colors, floral draperies, and walls lined with paintings for sale that the owner's kids created. My mom bought me two of the paintings for my birthday one year which are now hanging in my apartment so I can always feel a little bit of Ocean City magic in my own home.

The menu at Jon & Patty's is diverse, fresh, seasonal, fairly healthy and everything I've tried has been delicious. So many items they offer can be prepared gluten free, including the "killer chicken quesadillas", and chicken salad wrap, to name a few of my favorites. I've even ordered a second meal for dinner to take home with me while eating lunch because I love it that much.

Our trips to OCNJ are no longer complete unless a visit to Jon & Patty's is on the agenda. I've really fallen in love with their nutty chicken salad, so I've created my own spin on it to enjoy year-round from miles and miles away.

This chicken salad is everything you dream of - a little sweet, a little savory, a little crunchy and a lot of deliciousness! I enjoy using a rotisserie chicken because sometimes I find myself snacking on it fresh and warm from the store, searching for a way to use up the rest after it's cold. It's already prepared and full of flavor, so it's a wonderful base to any meal. You can also substitute the rotisserie with cooked chicken breasts or even dark meat. You can choose to omit the nuts if you are allergic, or skip the craisins if you are avoiding added sugar. Versatility is the name of the game and you can't go wrong.

Pasta Salad

team@rocketdriver.com — Thu, 05 Sep 2019 17:29:57 GMT

When it comes to pasta salad, there really are two different types of people out there: those that prefer the creamy mayo-based macaroni style versus those that love their pasta coated with Italian-style dressing.

I fall into the latter category.

If you like the creamy mayo-based macaroni style... STOP READING. Just kidding! There's always time to change.

For as long as I can remember, I've had a love affair with pasta salad. It satisfied my constant cravings for all the carbs while forcing me to actually enjoy my veggies. It was easy to make, always filling, and every bit addicting. My favorite part was that I could easily add any veggies I was into at the moment, but the repertoire usually consisted of some combination from the following: red peppers, purple cabbage, cucumbers, broccoli, cauliflower, scallions and red onions.

Since I was forced to eliminate gluten from my diet in 2013, I struggled for a long time to find a gluten free pasta that was a good match for pasta salad. So many pastas that I tried didn't stand up well to cold temperatures, taking on a flaky and gritty consistency once cooled. It made me very sad to think that I possibly couldn't enjoy one of my favorite dishes with my new eating restrictions.

With much trial and error and even more determination, I've finally been able to perfect it! Just like the good ole days. My secret weapon? Trader Joe's brown rice fusilli. I'm sure there are other gluten free pastas that would work well, but I stumbled across this one and now there's no looking back. But if you've found another brand that you love making a cold pasta salad with, drop me a note in the comments - would love to hear what you use!

I've made this salad for various gatherings with friends and family and everyone always says how delicious it is. "It's really gluten free?" YES!!

This recipe also couldn't be easier. Here's the gist: you cook the pasta al dente, add in your chopped veggies of choice, add some gluten free salad dressing and toss together. Voila!

Crunchy Croutons

Thu, 05 Sep 2019 17:20:36 GMT

I’m all about making healthy choices, so most times, my salads are crouton-less. Every once in awhile though, the extra crunch of a crouton is super appealing. Croutons are one of those GF products I rarely buy from the store, so I don’t have a good brand to be on the lookout for.

On a recent trip home with my family, my dad and step mom made dinner for all of the siblings (minus my step brother who’s wrapping up a long oversees work adventure). My cousin, who also has Celiac, joined us for dinner along with his girlfriend. One of the dishes for dinner was a big ole caesar salad, but they wanted some croutons to add in. Since two of us are gluten free, we decided to try our own!

Crab Cakes

team@rocketdriver.com — Thu, 05 Sep 2019 17:07:25 GMT

I was diagnosed with Celiac in May of 2013. That summer, just months after I found out, I went to spend a weekend at one of my bestie's houses in OCNJ. The trip gave me some anxiety due to my loss of control for every meal and the uneasiness of not knowing for sure that I'll be able to safely have something gluten free to eat, especially for something that was so relatively new to me.

I was pleasantly surprised though at just how accommodating and understanding her whole family was of my restrictions. They picked up a bunch of GF snacks for me to have, and introduced me to some new things that I now love. Helloooo rice cake with cream cheese and tomato!

For dinner one night, her mom whipped up crab cakes. She said it was the perfect recipe to make for me because anytime she made them, they were naturally gluten free! She used fresh crab, seasonings and crushed rice crackers (but you bet I still checked the ingredient list just for my own peace of mind!) to bind it all together. I was blown away at the simplicity of the dish, but couldn't believe how delicious they were.

I never took it upon myself to make it at home, but over the years, my mom was constantly talking about her homemade crab cakes, boasting about how easy they were to make and how fantastic they tasted each time.

I finally got hit with the crab cake fever and decided to try my hand at them. Best of all, my stepsister Molly was in town and played head chef for this experiment. And boy, were they a SUCCESS! Fresh ingredients, some of my favorite seasonings and fresh herbs, plus it's also so easy to make. Now that's my kind of recipe.

Classic Caesar Salad Dressing

Thu, 05 Sep 2019 16:53:07 GMT

Buying gifts for any occasion for my newest roomie and boyfriend, Dave, always proves to be a challenge. He's a man without many needs and doesn't share my affinity for decorative tchotchkes, so I'm scratching my head each time to figure out something he will love. He enjoys any gift that is "utilitarian" as he likes to call it - needs to be useful and serve a purpose. Some gift's I've given him in the past included a Himalayan salt lamp, collar stays, a massive wooden Boos cutting board and oyster shucking gloves (to name a few) - all which he loved!

One of my favorite presents I've gifted him over the years was a granite mortar and pestle set. I already had the basic food processor and blender, but this brought something a little different as it required more hands-on interaction, which he loves. With the need for a new, exciting recipe to christen the set, Dave found a Caesar dressing to try after much research (his favorite pastime), which required the muddling of fresh garlic cloves with anchovy fillets to create a paste. The recipe he landed on was from Bon Appétit, which we've adapted and made into our own with some minor tweaks - a little more of this, a little more of that, plus the addition of Worcestershire sauce. Our tastebuds were dancing from the first time we tried it. We immediately fell in love with the creamy, tangy dressing, which was entirely made from scratch in a matter of minutes.

This recipe has become a staple in our weekly rotation. We serve it with lots of fresh, chopped romaine and grilled chicken breasts for a complete meal. Here's our take on the Bon Appétit classic Caesar recipe. It will yield a little less than two cups of dressing and can be made up to one day in advance.

Chicken Soup

team@rocketdriver.com — Thu, 05 Sep 2019 16:40:03 GMT

My first apartment out of college was in the heart of Manhattan, NY. I shared a two-bedroom place with my oldest step-sibling, Lauren. We were lucky and had a very decently sized kitchen - something that was hard to come by in NYC with a monthly budget of our size.

Since I was now living on my own, I wanted to continue family traditions during the Jewish holidays and try my hand at Matzah Ball Soup. Granted, I was using a boxed mix for the matzah balls and chicken stock for the broth, but I still never made this soup myself. It felt like a right of passage to have to master this recipe in order to become a Jewish mother in the future.

The soup turned out delicious! Lauren and I devoured it. And we had plenty of leftovers - about enough to last a whole week. I divided the rest into the largest containers we had and kept it on the kitchen counter to cool for a bit before I would move it to the fridge.

The next morning, I woke up and went to make breakfast. And I was greeted by ALL the containers of soup that I forgot to put away!! My heart sank. ARE YOU FREAKIN' KIDDING ME?! My hours of hard work in the kitchen wasting away right before my eyes. The soup wasn't salvageable because I had used chicken stock for the broth and eggs in the matzah balls - two ingredients which don't hold up well sitting at room temperature for 8+ hours. You'd bet I told myself I would never make that mistake again.

Life went on and I had made some other soups, but never totally from scratch. Fast forward about five years and I finally felt like I was ready to conquer chicken stock from scratch. I called up my mom, asked for some advice, and went on my way. I gathered all my ingredients - sweet potatoes, onions, parsnips, turnips, celery, carrots, a whole chicken, some vegetable stock and prepped away.

After about 4 hours of a medium-heat rolling boil, I yielded a stock that was out-of-this-world delicious. I couldn't believe it was that easy (albeit time consuming) to make stock myself. W O W.

After Dave and I enjoyed a big bowl of soup that night, I proceeded to divide into containers to cool.

And...I forgot to put it away. AGAIN! I think I stood there frozen in shock this time for a good ten minutes before I could totally register what I had done. You would think I would learn my lesson the first time. Except this one pulled on my strings a little harder because I poured my heart into that soup pot.

UGH!!

If there's anything I learned from this experience, it is to SET A TIMER or ALARM so you don't forget to put it away!

Shame on me.

I told myself that incident couldn't stop me from making soup again in the future. So I tried it again, this time setting a timer, with much success.

One of the best things about this chicken soup recipe is that it is so versatile. I always add in some veggie stock (thanks for the tip, mom!) in addition to all the veggies for an extra boost of flavor. You can add in other veggies you love or have on hand, or omit any that you dislike. I like playing around with fresh herbs - current favorite is some fresh dill! I also love that so many of these veggies can be found at our local farmers market throughout the year, making it that much fresher and flavorful.

Here's how to make it. But don't forget to refrigerate it before the night is over ;)

Baked Almond Crusted Eggplant Bites

team@rocketdriver.com — Thu, 05 Sep 2019 16:19:40 GMT

Since moving to Florida, my fiancé and I absolutely love making weekly trips to the local Farmer's Market.

During the "in-season" months, which typically range from October through April, the market really thrives with amazing vendors offering fruits, veggies, local seafood, artisan crafts, fresh crepes and coffee, tie dye shirts, native plants and honey. "Off-season", the market is stocked with the staples, on a much smaller scale, but we LOVE it year-round!

Plus, the added benefit of spending some uninterrupted quality time with my man, getting fresh air, and getting our bodies moving on a weekend morning has its perks, too.

Over the couple years we've lived here, we've gotten to know some of the vendors from our frequent visits and have built some great relationships with the people we encounter there. One of our favorite people at the market is our friend Eldridge, of Eldrige's Produce , who is an in-season regular. He quickly took a liking to Dave and me, always getting excited when he'd spot us at the market (although it was mostly probably my six-foot-six fiancé who you can spot from 100 feet away!) and would shout a huge "HELLO!" at us from across the park. He loves hearing about what we've been up to, or if anything exciting has been going on, or which family or friends of ours have been in town. And his interest appears to be truly genuine.

The night after we got engaged, we made our routine trip to the market, and Eldridge almost hit the floor in excitement when we shared the good news with him. He was sincerely so happy for us. He came over to give me a huge hug, and shook Dave's hand to say "congratulations". He's been one of our biggest fans since we met him.

Eldridge's fruits and veggies are fantastic - always fresh, vibrant and full of flavor. We picked up some beautiful baby eggplants one day that were screaming to become our next experiment! I've only ever seen the larger eggplants, but the smaller ones were too cute to pass up.

Check out my recipe below for a healthier version of "breaded" eggplant - tossed in almond meal, spices, baked instead of fried, and completely inspired by our weekly trips to the market. The beauty of this dish (and like most of my other recipes!) is that the spices can always be added or left out or even increased or decreased to your liking! Don't like heat? Leave it out! Like other spices? Add them in!

Can't wait for you to try them!

Sweet Potato & Shallot Hash w/ Sunny Side Up Eggs

team@rocketdriver.com — Thu, 05 Sep 2019 16:05:34 GMT

[Editor's Note: This post was adapted from my old blog website where it all started (hosted on Wordpress) and was originally published in March 2015].

Over the years, my boyfriend and I have fallen in love with this breakfast. It's a perfect plate for sharing (or not!) and is healthy, fun to make and tastes delicious. After a peaceful morning of sleeping in late and getting out of bed whenever we feel like it, this breakfast screams perfection on the weekend. With 10 minutes of prep & 25 minutes max on the stove, my sweet potato & shallot hash is always a favorite. Best of all - it's naturally gluten free!

Check out the recipe below!

Classic French Toast

team@rocketdriver.com — Thu, 05 Sep 2019 15:54:55 GMT

Living with Celiac sometimes feels like such a chore. Something as simple as looking for an enjoyable place for a nice breakfast out can prove to be nearly impossible after hours of research - whether there are a lack of places that offer gluten free options or just the general concerns about cross contamination combined with the lack of confidence in places after checking reviews on FindMeGlutenFree . This can hold true for any meal, but for some reason, breakfast places often seem so much more limited.

I encountered this exact hurdle when planning to meet my dad and stepmom for breakfast during one of my recent trips back home. After lots of unsuccessful research, we made the executive decision to stay in (which honestly, felt like a relief) and made a delicious homemade french toast - which was 100% gluten free!

The morning turned out to be extra enjoyable, between the family cooking session and having the french toast turn out fantastically where even the gluten lovers in them didn’t “miss the gluten.”

Check out my easy 10-minute french toast below. It’s a delightful way to switch things up for breakfast outside of good ole eggs!

Crispy Oven Bacon

team@rocketdriver.com — Thu, 05 Sep 2019 15:39:18 GMT

I’ve discovered the secret to perfectly crispy bacon every time, without the splatter of grease all over the stovetop. Ready to have your mind blown?

Try baking it in the oven.

That’s right. It’s simple as popping it into the oven and letting that bad boy work it’s magic. The bacon gets added to a cold oven to start, but comes out crispy and golden and delicious minutes later.

Give it a try and let me know what you think!

Cinnamon Raisin French Toast

team@rocketdriver.com — Wed, 04 Sep 2019 23:24:22 GMT

Ever since being diagnosed with Celiac, going out to breakfast is one of my least favorite activities. Sure, there are many more gluten free options these days, but many places still don't grasp the concept of the dangers of cross contamination. Most peoples' ears perk up for me when they see that a place offers something like gluten free pancakes, but I'm quick to activate that Debbie Downer and tell them that I'm going to stay away because they're still (most likely) prepared on a shared space where they cook allll the gluten!

Just as frustrating as it is to have to go to a restaurant and order a salad because that's by default the only gluten free option available, I don't want to have to go out for breakfast and order JUST eggs - without toast (because even if they offer GF toast, they probably toast it in a shared toaster) or without potatoes (because sometimes they dust them in flour or drop them in a fryer that fries other gluten-full foods). Especially when the rest of the table gets to order more exciting dishes like eggs Benedict, french toast, waffles - anything and everything that basically I cannot order out. But unfortunately that's the way the world turns for us Celiacs.

Of course, there are so many times when I just need to go with the flow, but if the choice is left to me and we have visitors in town, I'll choose to whip up breakfast for the crew. And it'll be darn delicious! I've mastered the art of fluffy and sweet gluten free chocolate chip pancakes and other savory dishes like sweet potato hash or crispy bacon breakfast potatoes. More recently, I felt determined to expand my breakfast repertoire beyond the basics.

And that's how my decadent Cinnamon Raisin French Toast was born. It's easy to make in a batch, requires minimal effort, and is a fun one for everyone to help make!

Open Faced Sausage & Veggie Omelet

team@rocketdriver.com — Wed, 04 Sep 2019 23:01:48 GMT

A hearty omelet is, to me, one of the best breakfasts! The eggs are a blank canvas screaming for some love from your favorite fix-ins.

Craving some extra protein? Chop up some pre-cooked sausage, bacon or chicken.

Can't decide which veggies you want to eat? Add them all!

Need a little extra fat? Add some cheese! Avoiding dairy? Add some sliced avocado on top!

Sometimes I like to pack so much into one omelet, that folding it in half seems a bit too chunky for my taste, so that's how I discovered the beauty of the open faced omelet. Same concept as your standard omelet, just served in one big circle while omitting the fold over. Once it's finished cooking, just slide that bad boy onto a plate and serve it up!

P.S. Now that I've written the word omelet so many times here, it's starting to look strange to me ... so much so that I had to do a quick search to verify that my eyeballs weren't playing tricks on me! Does that happen to anyone else with words you use all the time?!

10- Minute Tacos

team@rocketdriver.com — Thu, 01 Aug 2019 18:32:38 GMT

I’m convinced that tacos are one of my love languages.

Growing up, taco nights were a standard in our household. I can still picture the spread today. We had a big white serving platter with a circle in the middle, and four or five rectangles around it, all waiting for their respective taco fixins to fill it up. There was always onion, shredded lettuce, tomatoes and cheese. A taco sauce and salsa would also be on the table, with enough spoons to go around so we didn’t all stick our hands in each container. We’d pop plenty of hard shells in the oven for a few minutes to heat up, but we normally ate so many that we had to make more after the first round. It was always a fun night when tacos were involved.

And I love tacos just as much now as I did then. Maybe even more!

These days, I make them with ground turkey instead of beef as it’s easier on my digestion and stomach, but they are still so flavorful and satisfying. I also typically love making my own spice blends much of the time, but when I want a simple, lazy dinner that comes together in minutes, a packaged seasoning mix is so appreciated.

And all that you need for these 10 minute tacos are ground turkey, taco seasoning, any fixins that your heart desires and taco shells (hard or soft) of your choosing! The recipe below uses some specific toppings, but feel free to swap them out to your heart’s content!