Rutabaga is even more delicious than potato atop this paleo version of shepherd’s pie. This shepherd’s pie with rutabaga is one of my go-to dinners during the colder months! Recipe and photos updated September 2019.
These grilled vegetables with jalapeño aioli are a great way to make the most of the last few weeks of grilling season! Zucchini, okra, mini peppers, and red onion wedges grill up quickly and are irresistible dipped in the creamy and spicy aioli.
Here in the South, the highs continue to sneak into the nineties most days and the markets are still packed with tomatoes, peppers, zucchini, and okra. So while fall may technically be looming on the horizon, I am not ready to give up grilling anytime soon.
All summer long I’ve been firing up my grill and filling it with local veggies, sometimes adding some sausage or chicken as well, and calling it dinner. Nobody has complained, but I recently decided the one thing a platter of grilled vegetables really begs for is a flavorful sauce for dipping. The grilled vegetables almost seem like extra flavorful and colorful French fries once you add a nice aioli to dunk them into.
This simple and luxurious Instant Pot tomato sauce is inspired by Marcella Hazan’s classic recipe, but takes advantage of fresh summer tomatoes from your garden or CSA.
Something about September makes me want to bust out the Instant Pot for almost every meal! All summer long I only used it for rice (it makes the most PERFECT rice!), but now that it’s fall I’m ready to make all manner of sauces, soups, stews, and braises.
This cantaloupe, corn, and zucchini salad with lemony pesto is a perfect no-cook recipe for hot summer nights. It’s vegan, gluten free, and dairy free.
What’s fresh, fast, raw, and super delicious?
Cantaloupe, corn, and zucchini salad with lemony pesto, that’s what!
This cherry pico de gallo is an easy, sweet twist on your favorite fresh salsa. It’s great with chips or on top of grilled meats!
Cherry season! It’s my favorite time of the year. This is your moment to make this simple cherry pico de gallo, which goes well with pretty much everything and will disappear faster than anything else at your Fourth of July cookout.
These dairy-free, gluten-free peanut butter chocolate chip oatmeal cookies are easy to make in one bowl and hard to stop eating!
I’m finally sharing the cookies I’ve been making over and over again since shortly after Madeline’s birth. These peanut butter chocolate chip oatmeal cookies are dairy free, gluten free, and super simple to make. If you don’t like or can’t have peanut butter, they’re also amazing with cashew butter, and I bet other nut and seed butters will work, too.
While I wouldn’t call these health food, they do have good amounts of fiber, protein, and healthy fat. As a nursing mom, I love these because the oats help keep my supply up. However, these are not actual lactation cookies since they don’t have anything funky like brewer’s yeast or other ingredients not found in normal cookies that make you raise your eyebrows a little.
Time flies when you have an adorable baby! Madeline is four months old tomorrow and I am just now getting around to sharing her fourth trimester and my favorite sleep products with you. Feel free to leave me questions in the comments section!
After Madeline was born, we ended up staying two nights in the hospital because it took a while (almost 24 hours!) for her to pee for the first time. She was a hungry, hungry girl and started pooping right away, but didn’t pee until a nurse gave her a bath when she was about twenty-four hours old. She wanted to nurse frequently and only slept for short periods of time, so I was completely exhausted. Finally, on the morning of January 4th, she was discharged and we got to bring her home.
The first few days were a blur. My mom was with us and my dad and stepmom arrived a few days after we got home. It was so nice to have my family around, as well as Ben’s, to feed us and love on our new baby in between nursing sessions. I wasn’t feeling too bad; I had some pain where my stitches were, but breastfeeding was actually more painful! I had to pee about every two seconds and was hungry and tired all the time, but other than that, I was just so happy.
These sesame kale and beef rice bowls with fried eggs and pickled carrots make a quick and hearty gluten-free dinner with plenty of vibrant colors and rich flavors.
I’m finally back with a new recipe! I’m currently typing this with one hand while Madeline is nursing. Having a baby is a lot of fun, but it doesn’t leave me with much extra time. Luckily Madeline is generally an easygoing baby who eats and sleeps well and doesn’t cry too much, so if I play my cards right I can still get a fair amount accomplished.
It’s been wonderful having three uninterrupted months to focus on bonding with Madeline and Ben, but I’m very excited to get back to sharing recipes with you. These sesame kale and beef rice bowls with fried eggs and pickled carrots may sound like a mouthful, but they’re easy to put together and just the kind of thing I want to be eating on a Monday night.
When I asked about it on Instagram, many of you were interested in hearing Madeline’s birth story, so here it is! I’m happy to answer questions in the comments if there’s anything you’d like to know more about.
Preparing for Birth
To get ready for Madeline’s birth, I took the Mama Natural Birth Course, which I loved. It covers nutrition and exercise during pregnancy, breathing exercises, comfort measures for natural birth, how to consider interventions and avoid if desired, labor positions, stages of labor, what happens after birth, breastfeeding, and more. Genevieve’s book, The Mama Natural Week-by-Week Guide to Pregnancy and Childbirth, was also an extremely helpful resource.
I also went for lots of walks and went to prenatal yoga every week (if you’re in Chattanooga, the prenatal yoga class I took is with Brenda at Yoga Landing. It’s the only one I could find in town but it’s fabulous! I wish it were offered twice a week). I read lots of birth stories and watched lots of birth videos. At night before I fell asleep I spent time going through the pregnancy and childbirth affirmation cards that came with the Mama Natural course and imagining myself having an easy, relaxed, and natural birth.
I met with two different doulas and decided to work with Ashley from The Scenic City Doulas. She came to the house for a prenatal visit to go over our birth plan, answer all our questions, and make sure the carseat was installed correctly. I highly recommend Ashley and was so glad we worked with a doula (Ben was, too!). I’ll share plenty more details of how she helped us throughout this post.
These gluten-free peppermint blondies taste like peppermint bark on top of the richest, chewiest blondies. They’re grain free, dairy free, and easy to make with just one bowl.
I’m sneaking in with one more recipe before Christmas! The other day I had the idea to make a peppermint version of my olive oil blondies, and I had to make it happen right away. The olive oil blondies have been my go-to party/potluck dessert for several years now. They’re always a hit and I always get lots of requests for the recipe. And no one has ever been able to taste the olive oil! (Although if you prefer, you can make them with avocado oil instead).
This post is sponsored by Discover Beaujolais.
This easy winter cheeseboard paired with Beaujolais wine makes holiday entertaining a snap. Plus, there’s a recipe for a five-minute pomegranate chèvre cheeseball!
Want to know the secret to super easy holiday entertaining that looks and tastes fancy and will impress all your guests? Here its is: wine and an epic cheeseboard. This is so simple to put together, but everyone loves it. Best of all, there’s no cooking required! I’ve teamed up with Discover Beaujolais to bring you this easy winter cheeseboard that pairs perfectly with their Moulin-à-Vent red wine.
Beaujolais is a region of France north of Lyon that produces red and white wines as well as rosé. The soil there has pink granite in it with streaks of manganese, which gives the grapes and thus the wine a special flavor. I would love to go see this gorgeous region for myself, but for now, I’ll be imagining it while I snack on this cheeseboard and sip on glass of Moulin-à-Vent red.
This post is sponsored by ALDI USA.
Who’s ready to make some cookies to share with Santa (or keep for yourself)? These chocolate almond butter thumbprints are easy to make and filled with a salty-sweet maple caramel. They’re perfect for sharing with loved ones who are following a grain-free or paleo diet!