vegetarian Archives - Page 2 of 11

Chocolate Pumpkin Crème Brûlée

October 18, 2017 By Becky 24 Comments

This post is sponsored by Rodelle.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This chocolate pumpkin crème brûlée is a showstopping grain-free dessert that’s perfect for Halloween or any fall occasion. It’s also easy to make ahead of time!

Who’s excited for Halloween, all things pumpkin, and/or Season 2 of Stranger Things??

I am! I can barely think about anything other than the upside down. However, despite how pumped I am about the show’s return, I can definitively say that I am WAY MORE excited about this chocolate pumpkin crème brûlée. It’s the best dessert I’ve made in all of 2017 and possibly longer. It tastes amazing, it’s easy to make, and best of all, it’s really fun!

Let me walk you through the layers. On the bottom there’s a chocolate sauce. This is not just ANY chocolate sauce, though. It’s an intensely-chocolatey-but-not-too-rich chocolate sauce, like what you might have gotten on your sundae at a really good old-school ice cream parlor.

Initially, I was worried I wouldn’t love the sauce. It’s cocoa-based, so there’s no melted chocolate, and there’s also no cream and just a tiny bit of butter. When I tasted the sauce on its own I was happily surprised by how good it was, but when I tasted it along with the finished crème brûlée I was blown away by how much I loved it. With the addition of chocolate extract and without the distracting richness of cream or cocoa butter, the chocolate flavor shines through in a way it doesn’t in most chocolate desserts. I know this may sound paradoxical, but the chocolate flavor is richer because the sauce itself isn’t that rich. As a foil for the super creamy pumpkin layer, it’s just perfect.

Pitaya Peach Smoothie

September 21, 2017 By Becky 16 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This pitaya peach smoothie has quickly become my go-to power breakfast because it’s easy, healthy, gorgeous, and delicious. What more can you ask for in the morning?

Thank you to Rodelle for providing products for use in this post!

Big news: Ben and I are married! We started dating almost six years ago, before the idea of starting a food blog had even crossed my mind, got engaged almost three years ago, and tied the knot on Saturday. I’m so happy and in a way amazed that we are finally married, mostly because we’re not the best at planning big events. However, we somehow pulled it off (with a huge amount of help from our families and especially my mother, who put together all the little decorative elements and details into something better than I’d ever imagined) and are so thrilled to be husband and wife. Also, Ben’s sister and her husband threw us an outdoor rehearsal dinner that was so fun I worried the wedding itself couldn’t top it, complete with a gorgeously decorated tent in their driveway and a late-night fire pit. I could go on and on about our wedding weekend, but should probably save it for a separate post since I also have lots to say about these smoothies. If you’re interested, though, here are a couple of photos from our first look shot by my dear friend, bridesmaid, and photographer extraordinaire Lindsey Lowe.

So, smoothie time! I have been making smoothies all spring and summer long, and this pitaya peach smoothie is my very favorite. I shot a cookbook written by someone else this summer (more details coming!) for the first time, and had 60 photos due just over two weeks before my wedding date. As if photographing a cookbook and planning a wedding wasn’t enough, I also continued to work 30 hours a week as a speech therapist and took on several other freelance projects. To say I didn’t have time to cook breakfast would be an understatement. This is such an easy breakfast, especially if you use an immersion blender like I do–you can make your smoothie in a big jar and drink it from there, too!

Roasted Beets & Sweet Potatoes

June 5, 2017 By Becky 4 Comments

These roasted beets and sweet potatoes are a paleo and vegan-friendly side dish that goes well with almost anything.

I know–it’s June, and I’m suggesting cranking up the oven to roast some vegetables. It may not be the most summer-friendly cooking method, but to me it’s worth it. Beets just started appearing at local farmers markets and in my CSA box, and my favorite way to enjoy them is roasted alongside the last of fall’s sweet potatoes (or perhaps the first of summer’s crop!).

To make this dish extra colorful, I opted for a mix of orange and purple sweet potatoes and chioggia beets, which are striped inside and won’t stain your hands nearly as much as regular beets. The sweet potatoes end up tender inside and satisfyingly crispy along the edges.

The beets don’t crisp up, but their earthy, springy flavor is a great counterpoint to the sweet potatoes. A little thyme adds herbal freshness and savory notes, but can be omitted if you don’t have any on hand.

Strawberry Prosecco Lemonade

May 8, 2017 By Becky 26 Comments

If you love a light and refreshing spring cocktail, this strawberry prosecco lemonade is for you!

It’s strawberry season! In case you couldn’t tell from my Instagram profile, I’m pretty excited about it. I’ve been picking strawberries at my CSA work share each week, throwing sliced ones onto salads, blending them up into smoothies, snacking on them plain, and making them into this strawberry prosecco lemonade.

I’m going to be sipping on this all spring and summer–it’s so refreshing and flavorful. VOVETI prosecco is made from 100% prosecco grapes and has a tempered acidity, but it’s not to sweet. In other words, it’s a perfect match for sweet strawberries and tart lemons. VOVETI has hints of pear, green apple, melon, and peach, which is another reason it goes so seamlessly with the fruity flavors of this drink. And of course, with the popping corks and fizzy bubbles, drinking prosecco always feels like a celebration.

Gluten-Free Strawberry Buckle

April 12, 2017 By Becky 46 Comments

This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion. Thanks to for sponsoring this post!

Crisp, crumble, cobbler, buckle, brown betty, pandowdy, grunt, and slump…it’s easy to get mixed up with all the delicious fruit-based desserts out there! I did a bit of research, and discovered that a buckle is a cake made with berries in which the batter buckles up around the fruit, making the surface bumpy.

While sometimes buckles call for the fruit to be mixed into the batter, this one is made with the strawberry slices on top for a more elegant presentation. Leave the slices of each strawberry grouped together when you cut them so you can fan them out on top of the batter.

This buckle is another super easy recipe made with Gluten Free 1-to-1 Baking Flour. (In case you missed it, last month I shared easy gluten-free vanilla cupcakes made with this flour blend that are also perfect for Easter!)

This gluten-free flour blend is my go-to for converting recipes that are not gluten free. Every time I’ve tried using this in place of all-purpose flour, it has worked perfectly! The taste and texture are spot on, so no one will miss a thing.

Paleo Potato Hummus with Crudités

March 20, 2017 By Becky 42 Comments

This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it’s made with potatoes! This post is sponsored by Potatoes USA.

If you’re looking for a paleo alternative to traditional hummus, I have a treat for you today! This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes. The flavor and texture are so similar to regular hummus, though, that no one will be the wiser. Alongside a platter of vibrant crudités, this super-smooth hummus is sure to be a hit at your next party.

I made this paleo potato hummus for a family gathering a couple of weeks ago and told everyone that it was hummus with a bit of a twist. It was quickly devoured, and no one guessed that potatoes were involved. As someone who doesn’t feel well after eating legumes like chickpeas, I’m thrilled to have discovered this crowd-pleasing, bean-free version of hummus. With olive oil drizzled on top and a sprinkle of paprika, it’s the perfect counterpart to a spread of spring’s freshest veggies.

Matcha White Chocolate Latte

March 4, 2017 By Becky 55 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This matcha white chocolate latte is the ideal drink for the cool days of early spring. It’s made without dairy and naturally sweetened with honey to taste!

Sometimes I look back at my prior food habits and just have to shake my head. While I’m far from perfect now, the majority of what I eat is homemade with real-food ingredients. That definitely wasn’t the case for much of my life! In high school, an early lunch meant I came home starving at three in the afternoon. My solution? I would make and eat an entire box of Annie’s Bunny Shape Pasta with Yummy Cheese and wash it down with chocolate milk. Oh, and my breakfast of choice from the cafeteria, snagged on my way to 7:30 am chorus practice? A double chocolate muffin, coffee, and chocolate milk. Lunch was often chicken nuggets and french fries, plus a Creamsicle from the vending machine.

College wasn’t much better. I worked at the all-you-can-eat dining hall my freshman year, and if I didn’t like the entrée options, I would take advantage of the proximity of the waffle station to the ice cream station and make myself a waffle sundae (yup, for dinner!). And when studying at the campus center, my go-to snack was a white chocolate mocha plus a bag of spicy potato chips. Post-college, as a first-year teacher, I succumbed to the Whataburger across from my apartment or the taco truck on my way home more nights than I care to remember.

I thought back on those white chocolate mochas as I whipped up this simple matcha white chocolate latte for myself the other day, and felt pretty proud. Gone are the days of dairy-laden lattes with suspiciously sweet syrups from the campus center, and late-night dorm-room Easy Mac. And believe me, this matcha white chocolate latte is so much better than any of that!

Weekday Morning Paleo Dutch Baby (Cranberry or Plain)

February 7, 2017 By Becky 60 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This paleo dutch baby takes less than half an hour start to finish, making it the perfect treat for weekday mornings. Whip one up for your valentine this week!

Ready to switch things up? Try my new chocolate paleo dutch baby recipe!

A couple of weeks ago I shared a picture of a cranberry dutch baby on Instagram, and people got really excited. Several people messaged me asking for the recipe early because they couldn’t wait until I posted it on here to make it. I can understand the excitement–these paleo dutch babies are pretty fabulous, especially because they’re simple to make in less than half an hour.

I have to be at work at 7:45 on Wednesday mornings, and I often roll out of bed at 6:15 and whip one of these up. Just because it’s early on a weekday doesn’t mean we don’t have time to make a hearty and indulgent breakfast!

This paleo dutch baby is a streamlined, small-batch version of the German Apple Pancake from my cookbook, Paleo Planet. I find myself making this weekday morning variation much more often than the original–so often, in fact, that I have the ingredients and quantities memorized. If you have a two-tablespoon measure (otherwise known as a standard coffee scoop!), the process is especially easy.

Huevos Divorciados + Salsa Verde

January 9, 2017 By Becky 26 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Huevos divorciados is a classic Mexican breakfast that’s just as amazing for dinner. Homemade salsa verde makes it extra special!

Huevos divorciados, which literally translates to “divorced eggs”, are one of my favorite Mexican breakfasts. Two fried eggs are served with two different kinds of salsa–in this case, salsa verde and ancho chile salsa. They’re often separated by some refried beans and potatoes, but I like to serve them with a quick sweet potato hash. If you have your salsas ready, this meal comes together in less than 30 minutes. And while homemade salsa is the most delicious (plus fun and easy to make!), store-bought salsas can definitely work, too. Just read the labels carefully if you’re doing a Whole30!

These huevos divorciados and salsa verde are from my cookbook, Paleo Planet. If you don’t have your copy yet, you can order one on Amazon or pick one up at many Barnes & Noble stores and local booksellers. The book has over 125 internationally-inspired paleo recipes, including over 80 that are Whole30 compliant. You can download the Whole30 recipe list right here!

Pomegranate Vanilla Bean Margaritas

November 25, 2016 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These festive pomegranate vanilla bean margaritas are sweet and just a tad sour, with extra richness thanks to the vanilla.

How was your Thanksgiving? To be honest, over here we’ve had better. One of my fiancé’s brothers was in an accident the night before Turkey Day and is still in the hospital. We spent the morning with him at the hospital yesterday and my fiancé slept there last night. He’s going to be okay, but it’s been quite a scare. We were planning to drive down to Atlanta for a big gathering with Ben’s extended family, but ended up staying here in Chattanooga and grabbing a quick restaurant Thanksgiving at Beast and Barrel’s buffet (it was delicious, but I missed getting to cook!). My future niece has also been sick, so I think we have a Thanksgiving redo in the works for Saturday or Sunday.

After all of that, I’m totally ready for a pomegranate vanilla bean margarita. And after a hard day of Black Friday shopping, I bet you will be, too! (By the way, my absolute favorite kitchen gadget, the Instant Pot, is on sale for just $68.95 today! It’s the one thing I bought last year on Black Friday and I use it all the time. Highly recommended as a gift for yourself or others who love to cook and/or save time.)

A few years ago, Ben and I hosted Thanksgiving at our apartment in Boston. I had just started grad school, and I invited all my classmates (60 total) to come if they weren’t able to travel home for the holiday. Ten of them accepted and my mother came, too, so we had a good-sized crowd. It’s the only time I’ve hosted Thanksgiving so far and it was so much fun. Ben made most of the savory dishes, although I did contribute a sweet potato and kale gratin, and I was in charge of dessert. I was also in charge of drinks, and decided to make these cranberry margaritas. I added a tiny splash of vanilla extract, and they were a huge hit. We had beer, wine, and other spirits available, but no one drank anything other than our featured cocktail!

Mini Sweet Potato Gratins

November 23, 2016 By Becky 4 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Mini Sweet Potato Gratins (Gluten free)

These mini sweet potato gratins are a perfect gluten-free and vegetarian holiday appetizer or side. They’re full of flavor thanks to a rich sweet onion cream sauce.

Happy day before Thanksgiving! I know I may be getting you these mini sweet potato gratins a bit too late for them to be part of tomorrow’s spread, but they’re delicious and fun anytime. They’d be great with Christmas dinner or as part of an appetizer table for a New Year’s party. Who doesn’t love their own little stack of sweet potatoes baked in a creamy sauce with a little cheese?

Mini Sweet Potato Gratins (Gluten free)

This gratin gets its unique flavor from a sauce made with sweet onions simmered slowly in butter, then blended with cream, sour cream, and a little bit of spice. The sauce is tossed with thinly sliced sweet potatoes, which are then stacked in muffin tins with a little bit of parmesan cheese. Everything is baked until nice and golden and bubbly, and that’s it! These take a little while and you’ll use your food processor three times if you let it do the slicing (which I highly recommend!), but they’re worth it. I may or may not have had almost half a dozen of these for lunch the other day…

Smoky Sweet Potato Latkes + Paleo Planet Giveaway

November 7, 2016 By Becky 87 Comments

Sweet, smoky, and crisp, these sweet potato latkes are really hard to beat, especially topped with cashew sour cream and applesauce.

To celebrate the one-year anniversary of the release of my cookbook Paleo Planet, I’m sharing one of my favorite recipes from the book–smoky sweet potato latkes–plus a giant giveaway package. If you’re interested in winning a signed copy of the book, a box of grass-fed meat from ButcherBox, and paleo-friendly baking supplies from Rodelle, scroll down to the end of the post to enter. If you already have the book, you can give away the signed copy as a gift and keep the rest of the prizes for yourself.

(If you do have the book and especially if you’ve cooked from it, would you consider leaving a candid review on Amazon? They’re so helpful to me and to potential readers. Thank you so much!)

Paleo Planet is a collection of gluten-free, grain-free recipes inspired by cuisines from all around the world, including over 125 recipes (and over 80 that are Whole30 compliant–get the full list here!). All of the recipes are dairy free with the exception of ghee, which can be swapped out if you’re avoiding it.

The book includes a full chapter of sauces, spice blends, and pantry staples you can make at home, from za’atar to spiced ghee to almond milk, to ensure your paleo meals are extra delicious, along with three chapters of main dishes (poultry, beef, pork, & lamb, and seafood). These include paleo versions of well-known favorites like moussaka, pad see ew, and chiles rellenos plus dishes that may be new to you, like kaddo bourani, an irresistible Afghan pumpkin dish, and ají de gallina, a Peruvian chicken dish cooked with ají amarillo chile paste. The cookbook also includes a chapter for appetizers, soups, salads, and snacks, a chapter of vegetable sides, and of course a dessert chapter.

I’m so excited to be partnering with ButcherBox and Rodelle to bring you a prize package full of wholesome ingredients that you can use to make recipes from Paleo Planet as well as anything else you’re whipping up this season. Rodelle is providing their high-quality vanilla beans, vanilla extract, and baking cocoa, which can be used in a myriad of desserts from the book, from Black Forest Cake to Millionaire’s Shortbread to Mexican Brownies.

ButcherBox is providing a box of their 100% grass-fed meat, conveniently packaged in individual servings and shipped straight to your door on dry ice. Their meat is my go-to for all the carnivorous recipes in my book, from Milanesa to Australian Burgers to Honey Chipotle Short Ribs.