A Good Morning Muffin.

Tis the season for cooking and baking with pumpkin! These muffins are super easy to make and easy on your tummy. Gluten-free, dairy-free and not too sweet, they make for an awesome breakfast or a mid-morning snack... Try it!

Pumpkin Muffins 2 cups Gluten-Free All Purpose Flour 1/2 cup Evaporated Cane Juice or Brown Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Ground Cinnamon 1/2 tsp Cardamom 1 cup Pumpkin Puree (just pumpkin, nothing else!) 2 eggs 1/4 cup Coconut Oil 1/4 cup Plain Goat Yogurt 1/2 cup chopped Pecans 1/3 cup chopped crystallized Ginger (find these at the bulk aisle!)

Turn on oven and preheat to 350.. (Place open coconut oil jar on stove top so it melts while oven warms up- now!) In a bowl, mix the first six (all dry) ingredients together and set aside. In a separate bowl, mix all the rest of the ingredients.

Save a handful of the chopped pecans and ginger so you can sprinkle over atop the muffins... Slowly pour in dry ingredients into the wet bowl, whisking until well integrated and a thick batter forms. Grease muffin sheet with melted coconut oil and pour in batter; don't worry about being perfect here- uneven and lumpy tops are totally fine! Lastly, dust over the muffins the remaining chopped pecans and ginger.. Throw muffins into the oven and bake for 20-25 minutes.

Let cool, serve and enjoy with butter and tea!

Pizza Night Made Easy!

I'm seriously hankering some pizza for dinner but want it in 15 minutes, not 55- which is the minimum wait for Little Star, our favorite indulgence. I took matters into my own impatient hands and ended up with this super easy, savvy and quick (oh and delicious!) solution that made me and the family very happy. Kids would love this too... I bet! 15 Minute Pizza: 1 for Topping and 14 for the Oven: Store-bought Organic Naan Pasta Sauce Mozzarella Cheese Burrata (Optional! But I used it and it rocked) Organic Basil

Preheat oven to 350. On a baking sheet, place naan in the center with a thin layer of pasta sauce. Then layer on the cheese and finish with basil leaves. Sprinkle over some black pepper.. Bake for 15 minutes. Let cool, cut up and serve!

A Figgy Breakfast

I love figs. I love yogurt. I love figs and yogurt for breakfast.. Yogurt topped with Caramelized Figs 1 cup Yogurt of choice (I used Plain Almond Milk Yogurt) 2 Figs, halved 3 Tbsp Organic Agave Sprinkles of Pistachio Nuts Dashes of Ground Cinnamon

To caramelize the figs, add agave to a small skillet and place figs face down. Simmer over low heat until browned and toasty smelling (3-4 minutes). Place yogurt into bowl, drizzle over caramelized figs and sprinkle over pistachios and dashes of cinnamon.


Fun with Frittata

I love me a quick and easy meal, and also the kind that keeps on giving. You got 15 minutes? Make this yummy Frittata! Spinach and Goat Cheese Frittata 10 Eggs, beaten 5 cups Organic Spinach 1/2 Medium Onion, thinly sliced 1/2 cup crumbly cheese of choice (i.e Feta, Goat, Goat-Feta, Sheep Feta; I used the latter) 3 Tbsp Olive Oil (omg how amazing would it be if you used Truffle Oil instead? If you have it, feel free to substitute!) 1 tsp Salt and Pepper, each

Preheat oven to 400 degrees. In a non-stick skillet (cast-irons are perfect for this type of thing), heat oil and cook onions over medium heat until that simmering sound makes you happy. Spoon around (with a wooden kind, of course!). Add in Spinach, S & P and mix around until wilted. Then pour in the beaten eggs and let it spread evenly, until the moisture sets in. Sprinkle over crumbly cheese.. Then transfer skillet to oven and bake for 10-12 minutes.

An End of Summer Salad Nicoise

I'm feeling inspired for a Frenchy and delightful end of Summer meal.. A Nicoise is the answer:

Salad Nicoise with Dijon Mustard Vinaigrette 3 cups mixed Greens: I used Arugula and Spinach (my faves) 3-5 small boiled Potatoes 3/4 cup cut String Beans (I love the yellow variety) 1/2 cup mixed Olives, pitted and halved 1 or 2 boiled Eggs, halved 4 oz. fresh, grilled white fish (Sole is great) OR 1 can Albacore Tuna 2 Tbsp Sun-dried Tomatoes in oil 1 Tbsp Dijon Mustard 1 1/2 Olive Oil 2 Tbsp Apple Cider Vinegar

Boil potatoes (10 minutes). For the last 3 minutes, drop into boiling water string beans. Drain and set aside. Let cool for 10 minutes, then chop up potatoes into chunks. Separately in a small bowl, bring together mustard, oil and vinegar. Mix with fork until well integrated. In a large bowl, bring together ALL ingredients- greens, potatoes, boiled eggs, olives, tomatoes and fish; drizzle in dressing, and toss altogether. Sprinkle over black pepper and serve! Enjoy these last days of summer...


A Zippy Mediterranean Cheese Dip

Are you ready to fall into, well, fall? Do it with this classy dip that you and your guests will love. It's tangy, refreshing and delicious! Mediterranean Cheese Dip 1/2 cup crumbly cheese (I used French Sheep Feta-- um, yum) 1/4 cup mixed and halved Olives (I just scooped up a half pint from the olive bar at Whole Foods) 1/4 cup Sun-dried Tomatoes, sliced thinly 1/8 cup Fresh Dill, torn or chopped Squeeze of 1/2 a Lemon

Mix up all ingredients. Mix well.. Transfer to a nice little bowl and serve with Fig crackers or sliced baguette!

Gluten & Dairy Free Pesto Pasta with Scallops

I love me a good pesto pasta. Add some scallops to top it off and boom, a satisfying dinner your whole family will love.

Step 1: Easy dairy-free Pesto: 2 cups Organic Basil Leaves 1/2 cup Organic Parsley Leaves 1/2-3/4 cup Olive Oil 1/2 cup Raw Almonds 3 Garlic Cloves 1 Tbsp Sea Salt In a food processor, pulse and blend on low for 1 minute, until finely chopped and sort of creamy consistency is achieved. Stop occasionally to scrape down sides and stir around. Give it a few more whirs. Once noodles are cooked, rinsed and drained completely, transfer noodles to a pot and add pesto in, mixing until well integrated. Transfer pesto'd pasta to a nice big plate.

Step 2: Tender Tomatoes 3 Tbsp Olive Oil 1 Organic Tomato, chopped 2 Garlic Cloves, minced Salt and Pepper to taste In a separate pot, bring together all ingredients to a simmer over low heat. Cover and let cook for 5 minutes until tomatoes are tender. Turn off heat. Add mixture to plate of pesto'd pasta.

Step 3: Gluten-Free Breaded Scallops 1 cup Gluten-Free All Purpose Flour 1 Tbsp Sea Salt 1/2 Tbsp Grated Black Pepper 8 Scallops or so.. In a plastic bag bring together all ingredients and shake; add in Scallops and really shake it all up until Scallops are nicely coated with mixture. In an oiled frying pan, fry Scallops for 3-5 minutes each side over low-medium heat. Let cool, and transfer to plate as the final topping on the pasta. You're ready to eat! Enjoy! xoS