Edamame Spaghetti & Meatballs with Cheesy Cauliflower Breadsticks

Tried out some Organic Edamame Spaghetti from Costco and the kids didn't even notice!!! I thought these turned out better than I expected them to! What a great, healthier alternative to pasta! I will definitely be keeping these in stock at home. These sell for less than $10 for two large bags of noodles. I made about 3/4 of a bag and there was enough for my family plus leftovers for lunch the next day. And we made some Cheesy Cauliflower Breadsticks to go with it that I found on Facebook (http://www.delish.com/cooking/recipe-ideas/recipes/a50705/cheesy-cauli-bread-recipe/). I would definitely recommend waiting for the riced cauliflower to dry completely after washing and grating since mine turned out a little watery, otherwise it was really good!


Gluten Free Meatballs

Ingredients:
1 lb ground beef
1 packet gluten free oatmeal
1 egg
salt & pepper to taste

Directions:
Heat oven to 400 degrees.
Line pan with aluminum foil and wire rack.
Mix all ingredients and shape into meatballs.
Bake about 20 minutes.


Cheesy Cauliflower Breadsticks

Ingredients:
1 head of cauliflower
2 large eggs
2 cloves garlic
1/2 tsp oregano
3 c. mozzarella, divided
1/2 c. grated Parmesan
salt and pepper to taste
2 tsp Parsley

Directions:
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Grate cauliflower with a cheese grater or food processor.
In a large bowl, mix cauliflower, eggs, garlic, 1 c. mozzarella, Parmesan, and salt & pepper until combined.
Transfer dough to the baking sheet and pat into a crust.
Bake until golden, about 25 minutes.
Sprinkle with remaining mozzarella and parsley and bake another 5-10 minutes until cheese is melted.
Slice and enjoy!

Gluten Free Chili Mac and Cheese

Another great Pinterest find from http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/. This is an awesome weeknight meal that's quick and easy! I will definitely be making this again!

 

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Salt and pepper, to taste
10 ounces gluten free elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves or dried

Directions:

Heat olive oil in a large skillet over medium high heat.
Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.
Bring to a simmer and stir in pasta.
Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.

Enjoy!

Oatmeal Yogurt Pancakes

Super easy recipe for pancakes that's actually healthy too from www.ambitious kitchen.com. This turned out really yummy so I had to share!

Ingredients

1/2 cup gluten free rolled oats
1/2 teaspoon baking powder
1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
1/2 medium ripe banana
1 egg
1/2 teaspoon vanilla
1/3 cup fresh or frozen blueberries, plus more for serving

Instructions

Place all ingredients except fresh blueberries into a blender; blend until smooth.
You may need to add a teaspoon or two of almond milk if batter is way too thick.
Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat.
Drop batter by 1/4 cup onto skillet.
Add a few blueberries on top.
Cook until bubbles appear on top.
Flip cakes and cook until golden brown on underside.
Wipe skillet clean and repeat with more cooking spray and remaining batter.

Makes 4 pancakes.

Butternut Squash Alfredo and Apple Cheesecake Crisp

You know all those fun, easy-looking recipes on Facebook from Tasty? Well I tried this one out a year ago and it was about time to make it again! This is a great fall-time recipe! I prefer making the pasta in a separate pot rather than all in one since the gluten free pasta can be difficult the way it is.  I also threw together a recipe with ingredients that I had on hand from http://www.texanerin.com/apple-cheesecake-crisp/ for Apple Cheesecake Crisp with a Maple Caramel Sauce (which I am going to make by the gallon next time) and it turned out to be a perfect Fall meal!

 

Butternut Squash Alfredo


Ingredients

1 diced butternut squash

2 cups of vegetable stock

Butter (8 Tbsp.)

2 small onions, diced

Rosemary (2 Tbsp.)

Sage (2 Tbsp.)

Low-fat Milk (6-8 cups)

Parmesan (2 cups, plus more for topping)

Brown Sugar (4 Tbsp.)

Nutmeg (1/2 tsp)

Salt and pepper (to taste)Fettuccini noodles or spaghetti noodles (2 16oz box)

In a large pot or saucepan, melt the butter and sauté the onion, rosemary and sage.

After onions become translucent, add in the cubes of butternut squash and vegetable stock. Stir.

Cover and simmer with a tight fitting lid for 15 minutes.

Cook pasta according to directions in a separate pot.

After simmering, with a hand-held masher, mash the squash until almost creamy.

Add 4 cups of milk and stir well. Add Parmesan cheese. Add more milk as needed.

Continue to stir. Add in brown sugar and nutmeg, then salt and pepper to taste.

Remove from heat and sprinkle with grated Romano cheese and a little more rosemary.




Apple Cheesecake Crisp 

Ingredients

For the cheesecake layer:

8 ounces (225 grams) cream cheese, room temperature
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg, room temperature

For the crisp topping:

3/4 cup + 1 tablespoon coconut flour
1 1/4 cups rolled oats 
2 teaspoons ground cinnamon
2/3 cup light brown sugar
2/3 cup unsalted butter or 1/2 cup + 1 tablespoon refined coconut oil, melted and cooled slightly
1/4 teaspoon salt

For the apple layer:

1/4 cup brown sugar
1 teaspoon vanilla extract
2 teaspoons cornstarch
pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups peeled apple chunks (chopped to 1/2" pieces)

For the caramel:

1 batch maple caramel sauce

Directions

Preheat the oven to 350 °F and get out an 8"x8" or 9"x9" baking dish.
In a medium mixing bowl with an electric hand mixer or a stand mixer fitted with the paddle attachment, prepare the cheesecake layer by beating together the cream cheese, sugar, vanilla, and salt at medium speed until well combined, scraping down the sides of the bowl as needed.
Add the egg and beat on low until well combined. Set aside.
In another medium mixing bowl, mix together all of the crisp topping ingredients. It will have the texture of wet sand. Set aside.
Prepare the filling. In a large mixing bowl, stir together all the apple layer ingredients except for the apples. Once well combined, stir in the apples and coat them in the mixture.
Spoon the apple mixture into the prepared pan, and then dollop tablespoons of cheesecake filling evenly over the top of the fruit. The fruit will not be completely covered by cheesecake filling.
Distribute walnut-sized pieces of the topping over the cheesecake layer.
Place the baking dish on a baking sheet to catch any spills and bake for 30 to 40 minutes or until the topping is firm and the edges are bubbly.
Cool completely, about 2 hours, and then refrigerate for 3 to 4 hours to allow the cheesecake layer to firm up. Serve.
Cover and refrigerate any leftovers for up to 3 days.
 

Salted Maple Caramel Sauce

Ingredients

1/4 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup maple syrup
1/8 - 1/4 teaspoon salt

Directions

In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar until combined. It won't fully combine.
Add the cream and mix until fully combined, and continue stirring until the mixture comes to a boil.
Continue boiling and stirring until it thickens enough to coat the back of a spoon, about 2-5 minutes.
Turn off the heat, remove the pan from the burner, and add the maple syrup and salt (start off with 1/8 teaspoon and add more to taste).
Stir until completely incorporated and the salt has dissolved.
Use immediately or let cool completely before covering and refrigerating.


Enjoy!

June Stitch Fix (#6)

My stylist, Kristin, totally gets my style. She always takes inspiration off of my Pinterest board for all of my fixes! I love the notes she writes too as she makes the experience so personalized to me! She even checked out my blog!! If you have not tried this service yet, let me tell you, it is FUN! Your own personal stylist will send you 5 items based upon your preferences listed on your profile. They check out your sizes, what you prefer to spend on items, what your style is, and so much more! You can even have them check out a Pinterest board of items you love! Then when the box arrives at your door, it's so fun to be surprised with all the pieces that are chosen just for you! No trying on multiple different sizes in the store or trying to figure out what you have at home to go with it! You can play with the pieces with the items you already have! I highly suggest this fun service! Keep one item if you don't want to spend much or keep them all and get 25% off the total! You can make this work with any budget!

Use my link below and I get a $25 credit!!:
Try Stitch Fix today!




41Hawthorn #19216-699

Renesme Jersey Faux Wrap Dress

I knew when I pulled this one out of the box that it was love. And I probably shouldn't have tried this one on first as I did not want to take it off! Perfect fit and the material is so comfortable and cool! Perfect for summer! Definite keeper!




Loveappella #21997-613

Dezzi Lace Detail Knit Top

This top is adorable and I loved the lace details on this! This was a top that I had pinned on my Pinterest board for my stylist!




Gilli #21502-599

Ryland Knit Maxi Dress

Another great piece but the color on the top was kind of a rusty orange color and the color just didn't do much for me. Great length, fit, so so so comfy but just couldn't get past the color on top! Beautiful print on the bottom though!




Crescent #20059-356

Dondi Zipper Back Top

Another one that was an amazing piece that she took inspiration from my Pinterest board for! The color was like a rusty yellow color rather than a brighter or bolder yellow like I would have preferred. If the color would have been a little different, it would have been a definite keeper!

 

Margaret M #21688-593

Emer Printed Straight Leg Pant

Great length and fit but the rayon material is what I couldn't get past. They kind of swished when you walked so I'm not too sure I would wear these. Love the fit of them though! Would love to see these in a different material and pattern!


Overall, I loved this fix. Definitely my styles just a slight color difference than what I'm looking for right now. My keeper for this fix was the Renesme dress! So much fun!   

Cornbread Taco Bake

I love using the gluten free cornbread mix by Martha White. You can find this and other gluten free bagged goodies at Walmart for just a few bucks, which is a nice change for gluten free products! They make a great tamale pie or "Cornbread Taco Bake" that I found at:http://www.thecountrycook.net/2015/06/cornbread-taco-bake-and-giveaway.html. I didn't have Mexicorn to use and the kids think Rotel is too hot so I used a can of regular corn and tomatoes. Plus I had to make this on a larger scale since we seem to eat a lot more than a 9x9 pan that the recipe called for. This turned out great! Delicious and easy recipe to throw together!

 

Ingredients:

 

1 package of Martha White Gluten Free Cornbread Mix

1/2 cup milk

1 egg

2 pounds ground beef

1 packet gluten free taco seasoning

1/3 cup water

1 can corn

1 can tomatoes

2 cups sour cream

2+ cups cheese

Shredded lettuce

Sliced black olives

Taco sauce

 

Directions:

 

Preheat over to 350 degrees.

In a bowl, mix together cornbread mix with milk and one egg.

Spray 9x13 pan with nonstick cooking spray and pour cornbread mix in.

Bake cornbread in oven for 15 minutes.

Cook ground beef until brown and add in taco seasoning and water.

Drain corn and tomatoes and add in after the ground beef is browned.

Once cornbread is done, remove from over.

Top with ground beef mixture.

Combine sour cream and 1 cup of cheese and spread over ground beef.

Bake 25 minutes until heated through. Add 1 more cup of cheese on top the last 5 minutes of baking time, until melted.

Let cool and top with lettuce, olives, taco sauce, or whatever else you like!

 

Enjoy!

 

May Stitch Fix!

May Stitch Fix!!

So I have had some great fixes in the past and received some amazing pieces but this one....this one knocked it out of the park. I didn't have my regular stylist this time but Kristin did amazing and literally sent me 4 pieces right from my Pinterest board and the one that wasn't was something that would have been if I had seen it before! Just awesome!

So let's begin with my favorite piece that I have been dying to get my hands on! The Pixley Lagio Mixed Material Top! I love the color pop of this and the black lace details! The top is long enough to wear with leggings too and covers your butt in the back, which is perfect! This is a DEFINITE KEEPER! Great summer piece!

Price: $58.00 Discount: $43.50

Next up we have the Kut From The Kloth Kate Distressed Boyfriend Jeans. These are so comfortable!! They have a looser fit and I still need to figure out how exactly to wear these when you are short like myself but definitely keepers! Great color to these and love the distressed look of them!  KEEPING!

Price: $88.00 Discount: $66.00

This gorgeous tank, Dex Ranier Reversible Blouse, was not one that I had pinned but who doesn't want 2 tops in 1?! Love the fact that this is reversible!! And the dark coral and neon coral colors on this are amazing!! This top is perfect!! KEEPER!

Price: $38.00 Discount: $28.50

The Kut From The Kloth Jansen Printed Linen Shorts are perfect summer shorts for a yellow-lover like myself! These are super comfy (I could sleep in these) and look great dressed up or dressed down. You will definitely be seeing me wearing these a lot this summer! KEEPING! 

Price: $58.00 Discount: $43.50

I love polka dots, almost as much as I love yellow! And the 41Hawthorn Sugar Dot Print Dress is so uniquely polka dot! The dots are not symmetrical so this dress is just neat! Great fit, incredibly soft, and so versatile to wear with pops of color or alone! I'm really wanting to try it with a pair of solid mint Lularoe leggings! ANOTHER KEEPER!

Price: $74.00 Discount: $55.50

I may just have to keep this new stylist.

Try Stitch Fix for yourself: http://www.dpbolvw.net/click-8047912-12364813-1461364391000