All posts filed under: EAT

Creamy Garlic Rigatoni with Asparagus

I got a lot of requests for this recipe after posting it yesterday – but please don’t be disappointed that it’s way healthier than it looks! Since discovering neither of the guys in my house can have dairy, the kitchen has gone fully dairy free in solidarity (but I may keep some butter tucked away in the back of the fridge for emergencies). During fridge cleaning I found some gifted asparagus that was about 2 days past grilling prime and had some banza chickpea pasta I was excited to try – when you’re gluten free, pasta shape variety is limited at best and it’s the first rigatoni I had seen in years! A little garlic, olive oil, nutritional yeast, tapioca starch, salt, and nut milk made the sauce. It tasted delightfully garlic and cheesy and everything you could hope for without heavy cream – and is far more kind to the waistline. (Although I’d be lying if I said the calories were a huge factor, due to reasons of personal motivation, my summer body has …

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 ūüĎčūüŹĽ 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 …

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 …

A Whole30 February

If you might have noticed, and as I drew attention to earlier this month, 2015 was not a great blogging year for me, or if I’m being honest, particularly good in general as it pertained to¬†food,¬†fitness, creativity or any of the other snippets of Ginger¬†I generally share around here. ¬†The calendar was jam-packed with events and my health wasn’t the greatest. I was hit by a car in April that I’m still fighting to bounce back from, dealt with a broken toe (a surprisingly disruptive injury!) in August, and a kidney infection in October. Fun. TMI? Complaining? Maybe a little, but what’s a blog if not¬†a little personal?¬†Ups and downs are real. The point is¬†pulling your shit together once you realize that it’s happening. As ShareABitOfLove told me recently:¬† The last year saw a¬†dramatic decrease in my dedication to exercise and a moderate increase in my wine¬†consumption (let’s be honest, the wine devotion always ran deep). I believe in balance but right now the scale is about ready to stop using numbers and just give …

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside. ¬†If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific. ¬† You know the kind… that sit temptingly behind that glass with a¬†crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice. ¬†It takes an extra minute, but it’s worth it.¬† In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.¬†¬†The batter will be thick. Add chocolate chips. Obviously.¬†I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan. ¬†You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face.¬†Pop them in to a 425 preheated …

Identity Crisis Risotto

I don’t even totally know how to get back in to this blogging thing after my hiatus. I spend more time on here trying to welcome myself back than I do actually writing, and my resolution was to spend more time here. Now that I’m home and we have about 72 feet of snow, I can assure you that’s about to happen. ¬†I have so much to tell you about Australia, my food, my workouts, and more pictures of recipes and dogs¬†begging to be shared that I can’t even start to count. I couldn’t come up with a name for this. With the cilantro,¬†lime and avocado, is it Mexican? A little. But it’s risotto – definitively Italian. ¬†And then what’s with the poached egg? Totally French last I checked.¬† Identity crisis, I’m telling you. Here’s the recipe. I’ll share more later (like the lamb chops and mussels from Melbourne!). Ingredients – Makes 4 Servings (only 1 serving proportions pictured) 1 cup Arborio Rice 2 tbs Butter 4 cups Chicken Stock 2 Limes 1 Bunch Cilantro …

Tomato Parmesan Bisque

So I keep using the word “bisque” for this soup… turns out? It doesn’t mean what I think it means. Bisque Definition: ¬†A bisque is a rich, creamy soup made with shellfish ‚ÄĒ specifically, bisque is traditionally made with the pur√©ed meat of crustaceans, including lobster, crab, shrimp or crayfish. ¬†(Source) Whomp, whomp… you are wrong. Oh wait!: Additionally, although a classic bisque is made only with shellfish, some thick soups made with vegetables, poultry or meat are sometimes referred to as bisques. Boom. I’m NOT wrong. Or at least, not more wrong than EVERYONE ON GOOGLE. Ok, I’ll admit it. I spent way too much time trying to¬†prove I’m right. To who?¬†I’m guessing you guys don’t really care. At all. Where’s the damn recipe? Before you do anything, turn your oven on to 400 degrees. Start by roasting your garlic. You’ll need one head for the soup, and maybe a second one just for eating. (If eating a head of roasted garlic is wrong, I don’t want to be right.) Chop off the top …

Crispy Buttermilk Fried Chicken {Gluten Free}

One of the coolest developments in the Fenway neighborhood in recent years is the transformation of the park into a concert venue¬†for a few select shows during the summer, and this summer is no exception. Billy Joel and Zac Brown took over the field for 3 incredible shows this past weekend, and the roommate and I got to enjoy a lovely evening of friends, food and music, all in our backyard. If you’re familiar with Zac Brown Band, then you already know where the inspiration to make fried chicken came from, but along with the obvious, it just seemed like an appropriate summer meal. ¬†Oh and we had attended a food festival earlier in the day that was serving up gluten-UNfriendly double fried Korean chicken wings that smelled like Heaven. This was the inevitable. I embraced it. Amazingly, I haven’t even tried fried chicken since going gluten free, which was 3 years ago last week. I’m not sure why but probably reasons including but not limited to: 1) The mess of butchering a chicken. 2) …