Author: the natural ginger

One Pan Chicken & Mushroom Risotto

Oh hey, guys! I turned my back for TWO SECONDS and it’s suddenly Fall. (Side note: I’ve also learned since our last chat that I will never be able to turn my back for two seconds again with a 6 month old.) In honor of Fall, it seemed appropriate to share with you my latest comfort food creation coming out of our kitchen as the evenings get cooler. Risotto is a regular star in our dinner rotation but I was reluctant to try it without dairy. But like so many tiny tummies, our little man isn’t doing great with dairy and 80% of his calories are still coming from me so it’s it worth a short term hiatus to try and reinvent some favorites dairy free. Brought to you by my favorite shopping list, known as “what’s in the freezer/pantry that might resemble a meal I can prepare while a baby loses his shit over dropping his teething cookie?” 3-4 Chicken Thighs 1/4 tsp Salt + more to season the chicken Black pepper to season …

Five Baby Must-Haves That Saved The Last Five Months

I’ve been thinking about how I may want to incorporate this new found life of motherhood as I jump back into my previously food, fitness, and apartment life blog and I realized it’s a no brainer… I’m here to share what’s going on in my life and right now it’s baby, food, baby food, and fixing up an older home.  So welcome to shifting gears. Life is in overdrive and I’m deliriously exhausted and I love it. Now that I’m an expert in child rearing after a cool five months (please roll your eyes as hard as I just did) I figured I’d share while it’s fresh the top things that have made life SO much easier (or as I see it, marginally survivable) with a newborn. I still don’t know what the hell I’m doing, but I know I wouldn’t want to do it without a few key items. The BabyBjorn Bouncy Chair $199 I can’t speak to any other chair on the market, and I never will. (if you want expert comparisons, go to …

Thin Crust Pizza Dough

Happy Memorial Day weekend! ‘Tis the season for grilling but with the crazy wind outside I decided to move cooking inside. The art of perfect pizza has been a labor of love – and a lot of cardboard crust. The biggest key to a good flavor? Patience. I’m not good at it, but it’s the key to the texture and taste. There’s just something to the slow raised, fridge fermented dough. This recipe makes 3-4 pizzas that feed 2-3 people depending on toppings, appetite, size, etc. The one pictured was 1/4 of the dough. And I ate the whole thing. I wish you all a happy bonus weekend Monday – it’s my last one of maternity leave and I’m eating my feelings. Cheers!

Classic Burger Bun

Oh, heyyy 👋🏻 Long time no see! I posted these buns on Instagram the other day and I realized I’ve been a bad friend for not sharing. Ok it’s worse than that. When I downloaded the WordPress app on my new phone it reminded me it’s been over a year since my last post. In my defense, it was a busy year. Husband. House. Baby. Basically all at once – but I’m back. Ok, back-ish. Let’s see how much the boss baby allows! I discovered Better Batter GF flour from Nicole at Gluten Free on a Shoestring who has an amazing library of resources for new and seasoned GF bakers alike. While it’s more expensive than making your own blend, my goodness is it a handy, versatile solution and baking at home is always better and cheaper than surrendering to the $7 pack of hockey puck hamburger buns. This dough is so easy and so quick. Start the dough before you start prepping your burger/chicken/portobello for the grill and they’ll be ready in time to …

Summer Asparagus Penne with Artichoke & Cashew Pesto

I have a habit lately. I get a great picture of food and post it to Instagram and say “blog post to follow!” A blog post never follows. Like, ever. Not today though. This one is too good not to share so I’m posting it while my belly is full, my mind is fresh, and my glass of rose is still cold. The recipe makes two serving and each contains the following nutritional content. I share because I care. And because I entered it in MyFitnessPal in an effort to not undo deadly workouts with dinner. Calories 390  |  Fat 13g  |  Carbs 51g  |  Protein 15g Ingredients: Pesto 7 grams Cashews (about 2 tablespoons) 1 Clove Garlic 2 tsp Olive Oil 1 oz Marinated Artichoke Hearts (about 3-5 sections) 2 Tablespoons Lemon Juice 1 Cup Basil, loosely packed 1 tsp Salt, to taste 1/2 tsp Cayenne Pepper, to taste 4 oz Pasta – I used Ancient Grains Gluten Free 1 Bunch Asparagus, use tender ends and soft stems only 3 oz Crumbled Feta In …

Gluten Free Soft Baked Pretzels

It’s Pride in Seattle and it turns out I live at the epicenter. In addition to the inspiring atmosphere of celebrating love (and people watching of epic proportions), there’s a street fair with all of the expected food typically reserved for closing time and cash only establishments. By the time I got home all I could think about was food on sticks and… Pretzels. I had not yet tried making my own, but my bagels were a success a few years ago and knowing that my flour blend has improved I figured it was worth a shot. I based this off a regular flour recipe by The Kitchn and made modifications as I’ve learned for gluten free baking, including doubling the yeast, and using milk instead of water for the liquid. Ingredients: 1 Cup Warm Milk 4 Teaspoons Active Dry Yeast 1 Tablespoon Sugar 2-2.5 Cups Gluten Free Flour Blend, such as my blend here or something similar 1 Teaspoon Salt 1 Teaspoon Xanthan Gum 1 Tablespoon Olive Oil 1/4 Cup Baking Soda 1 Tablespoon Brown Sugar …

Cauliflower Fried “Rice”

Where’s Whole30 week 3? Yeah, there’s not. Life got too hectic to control every bite I ate and I didn’t feel I was going to get the full benefit doing it half way (more on that later). For now, I’m still keeping it fairly light hoping my pants will respect my efforts. I bought cauliflower to make a creamy ‘bisque’ like this one, but in my pinterest rabbit hole got caught up in the idea of making cauliflower fried rice. I’ll preface this with saying that I’ve tried cauliflower “mashed potatoes” and “pizza” and god knows what and I didn’t like any of it. But the texture of this seemed promising, and it was a good chance to use my new little Ninja chopper that’s been lurking since Christmas with no love.  I pulverized half a head in the chopper. I was surprised and impressed by the rice like texture. Promising. Repeat with some mushrooms, garlic, and a shallot. So turns out? A wok would be a helpful piece of kitchen equipment to have. Add …