Tag Archives: Clean Eating

Gluten Free Pumpkin Ricotta Waffles

pumpkin ricotta waffles gluten free | almost getting it together

I have made this recipe approximately 10 times in the past month and a half. I #cantstopwontstop with these waffles. They originally began as pancakes then morphed into waffles.

My Saturday long runs lately have been fasted. I’ve been all about getting more sleep and getting out the door as soon as I wake up and change clothes rather than eating something. I’m not going to lie – by mile 10 or so I’m feeling the lack of carb reserves (so definitely something I won’t replicate on race day) but it also means I’m heavily planning my breakfast in my head at that point.

pumpkin ricotta waffles gluten free | almost getting it together

Despite the crazy heat wave that’s been happening in SF, my run on Saturday was chilly and foggy and kind of rainy and therefore, perfect. I ran 13+ miles (my watch died) with Chrissy, from the Marina through Golden Gate Park. Which meant by mile 10 the only thing I could think about was waffles.

I had been eating pancakes/waffles with Greek yogurt and nut butter but these guys basically just require real maple syrup. I see where Lesley Knope was coming from with the waffle addiction – it’s real. And surprisingly it’s rather difficult to find a waffle in this city…

pumpkin ricotta waffles gluten free | almost getting it together

Anyway, upgrade your basic pumpkin waffle with ricotta cheese. It makes them extra protein-packed and dense and delicious. Also, if you’re not going to use real maple syrup, use chocolate nut butter – also insanely good.

pumpkin ricotta waffles gluten free | almost getting it together

pumpkin ricotta waffles gluten free | almost getting it together

4.5 from 2 reviews
Pumpkin Ricotta Waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 3 waffles
  • 1 cup oat flour
  • ½ cup pumpkin puree
  • ½ cup ricotta cheese
  • ½ cup unsweetened almond milk
  • 3 tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • pinch pink Himalayan sea salt
  1. Preheat waffle maker.
  2. In a medium sized bowl, whisk together oat flour, baking powder, pumpkin pie spice, baking soda and sea salt.
  3. In a small bowl, mix pumpkin puree, ricotta cheese, almond milk, honey and vanilla extract until well combined.
  4. Make a well in the dry ingredients and add the wet ingredients. Mix with a spatula until just combined.
  5. Let mixture sit for 10 minutes.
  6. Spray a waffle maker with coconut oil and carefully pour in mixture. Cook in waffle maker for 7 minutes or until crisp.
  7. Store leftovers in refrigerator for up to one week or one month in the freezer.

Chat with me:
What is your normal Saturday morning routine? Pancakes or waffles?

Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]

There are two problems with my neighborhood in San Francisco, aside from the absurdly high rent: tourists and the lack of a Whole Foods which means it’s a little more work for me to find naturally-raised, antibiotic free meat. The meat counter at my Safeway doesn’t carry organic, natural chicken breast but luckily, they do carry Foster Farms Simply Raised line in their refrigerator section. Even better, Foster Farms Simply Raised is locally grown in California. I was so excited to learn about the antibiotic-free line when Foster Farms asked me to check out their product.


Foster Farms is delivered fresh from local ranches in 48 hours or less. Some other chicken brands are across the country and could take up to a week to reach the West Coast. The other cool thing about Foster Farms is that they have been family run since their founding 76 years ago. Max and Verda Foster began raising turkeys off their bedroom in 1939 so they could keep a close eye on their flock. Today, all Foster Farms fresh chicken is American Humane Certified and their grandson, Ron Foster, runs the company.

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A super easy, insanely delicious chicken breast preparation I often forget about is stuffed chicken breasts. When was the last time something was stuffed into something else and it wasn’t delicious? I don’t care how health-conscious I am and the fact that I will never, ever eat it again – Stuffed Crust Pizza is basically as good as it gets.

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Back to stuffed chicken breasts – expect like five more stuffed chicken breast recipes, because while I was in the kitchen prepping these, I thought of a dozen more ideas of what things I could stuff into them. I’m not going to tell you all my ideas now, because I’m terrified someone will take them and do them better or worse yet, terribly.

foster-farms-stuffed-chicken-breasts - 6

Since you know eating seasonally (for the most part) and locally (almost more difficult to not do in California!) is important to me, I wanted to stuff my chicken neighbors with some goodies I knew came close from home. Figs are still in season, the ricotta was from house made from the market by my apartment and the pear was also California-grown.

foster-farms-stuffed-chicken-breasts - 3

Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 4
  • 4 boneless skinless chicken breasts
  • ½ cup part skim ricotta cheese
  • ½ cup fresh figs, sliced
  • ½ cup chopped Bartlett pear
  • 2 tsp olive oil, divided
  • 2 tsp chopped shallots
  • 1 tsp dried thyme
  • salt + pepper
  1. Preheat oven to 375F.
  2. Carefully cut a slit into each chicken breast that runs the length of the breast. Do not cut through the bottom.
  3. Rub 1 tsp of the olive oil on the chicken breasts and sprinkle with salt and pepper.
  4. In a small skillet, heat 1 tsp olive oil on medium high heat and add shallots. Cook until fragrant, about two minutes.
  5. Add pears and figs to shallots with the dried thyme and a sprinkle of salt and pepper. Continue cooking, stirring occasionally for 4-5 minutes or until pears are soft. Turn off heat and let cool slightly.
  6. Place ricotta cheese in a small bowl and add fig, pear and shallot mixture. Mix well.
  7. Carefully fill the slit of each chicken breast with the cheese mixture, distributing evenly. Tie the chicken breasts back together with oven-safe twine or use toothpicks if you are worried about the stuffing falling out.
  8. Bake for 30 minutes, or until an internal thermometer reads 165F.
  9. Cut twine from chicken (or remove toothpicks) and serve.

This post is sponsored by Foster Farms®, the opinions expressed are my own. Thanks for supporting the brands I love!

Chat with me:
Do you ever make stuffed chicken breasts? What are the best things to stuff them with? Do you eat locally as much as possible?

Now Trending – Best Links Week of 9.28

One year ago (as I write this) I was running along the Embarcadero, prepping mentally for my interview with Old Navy. I was imagining my life in San Francisco, trying to really psych myself up for a complete life upheaval.

After my interview, I went to the Ferry Building and ate ice cream from Humphrey Slocombe because it was 80+ degrees and the world ends in SF once it’s above 75. (We don’t have air conditioning!) I had the entire day until my flight back to Pittsburgh and I didn’t have the mental brain power to really think about what to do, so I decided to walk the entire city and see in which neighborhoods I could see myself living.

I walked through FiDi, through Chinatown, into Nob Hill and Russian Hill and into North Beach. I kept walking until I ended up on Chestnut Street, which I had been to before (to go to Brandy Melville, ha!). I was overwhelmed by all the restaurants and shops and people talking about piling into Teslas. It reminded me of Shadyside in Pittsburgh. After a quick search of what neighborhood I was in, I immediately texted my boyfriend at the time, “I know where I want to live – The Marina”.

Happy one year of being the perfect neighborhood for me, Marina District. I love that I can walk to yoga and SoulCycle and run along the water and drink green juice and be a yuppie Marina Girl, eating $20 salads. As one ex-boyfriend doesn’t remember saying, you’re a bubble within a bubble.

Now that I’m done waxing poetic, here are the best links of the week. (Today’s featured photo is a Marina run, just FYI.)

Asia is my favorite continent out of the four I’ve visited. These Asian cities are must-sees in your lifetime.

I kind of love staying in Airbnbs more than hotels (because then I don’t have to forage for breakfast and have more space) but these fashionable hotels are on my list of places to stay.

I’ve publically stated my need to be more confident. I loved this podcast with Molly Yeh where she said she even plays the comparison game sometimes. These tips from Camille Styles are also helpful.

I am planning on staying in SF for Thanksgiving this year and throwing a Friendsgiving. Studying up on these tips for how to be the hostess with the mostess.

I crazily enough have a few things I need at Ikea that I have to pick up in the next couple of weeks… I might grab one of the Raskog Kitchen Carts since there are so many uses for it (and it’s only $30!)!

Running and Fitness
Well, it’s official – the Treadmill was actually invented as a torture device. I’m really opening El Nino won’t be a thing so I’m not forced to run indoors. I moved to California for a reason, after all.

I’ve been making more of an effort (okay, except the past two weeks) to stretch/foam roll on a more regular basis. My hammies have been tight so I’ve been doing these hamstring stretches for runners.

One frozen banana… 20 flavors of ice cream.

10 crazy localized Dunkin’ Donuts. I had a choco butternut one in the Philippines once that I am still thinking about six years later.

Chat with me:
Do you remember the first time you visited the place you live? Are there stereotypes about your neighborhood – and do you fit them?

Now Trending – Best Links Week of 9.14

Photo credit: 1 / 2 / 3

Mercury is in retrograde again. I just can’t with Mercury. I’m going to assume I’m not getting broken up with this time around since I’m single but I’ve just felt off the past few days. Luckily this weekend I’ll be seeing my girl Davida who is in town.

Anyway, since this is my little space to talk about what’s going on in my life each week, I volunteered with work yesterday at the Boys and Girls Club. I’ve never volunteered there before, either in SF or in Pittsburgh. A kid told me he wanted a burrito and it was the most adorable SF thing I have ever heard.

Here are some of the best links I found this week. Enjoy.

I’m planning a Lake Tahoe trip soon. Loving this guide from Making Thyme For Health of where to stay, dine and play in Tahoe.

I totally believe everyone should travel solo at least once in their life – you learn a lot about yourself, get to do whatever you want and are forced outside of your comfort zone. These are the best countries to travel solo.

If these places in LA are good enough for Beyonce, you best believe I’m visiting them on my next LA trip.

People read the last text their ex (or like current hook-up or whatever) ever sent them. They are all pure gold. I have some gems including ones from boys whose new girlfriends were probably asleep next to them.

Kind of obsessed for these New Rules For Dinners With Friends. If we’re at a restaurant and you’re not snapping a photo for Instagram, we all should have our phones put away.

Looking to get the new iPhone next week? I have a time slot reserved… now to see how to score some money for my shattered iPhone 5S.

What your Instagram filter says about you. I’ve been cheating on Lo-Fi or Valencia with all the new filters lately.

Pizza flavored ice cream is a thing now in LA. Why is everything cool food wise in LA right now?

I’m all about using up food. I have this weird thing with wasting it. I think it’s guilt over people in other countries not having enough food. Here’s some ideas for how to use up every food.

Healthy snacks to keep at the office. I have KIND bars in my desk at all times.

Someone please bring me a container of homemade ricotta right now so I can have these pumpkin ricotta pancakes for breakfast.

Chat with me:
What are your feelings on phones at the dinner table? Would you eat pizza flavored ice cream? What’s the best last text you got from an ex? And by best I mean most terrible.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

Making homemade pizza sauce is basically the most Italian thing I’ve ever done, including spending a summer in Italy and having a tomato thrown at me for being a loud, drunk American girl.

Two fun facts about pizza: in Italy, it was originally a poor man’s food because it can be made with staples that are pretty inexpensive (flour, water, tomatoes) and pizza tastes better with uncooked sauce. I decided to test the second statement with this recipe.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

I was craving pizza but have literally eaten one meal at home since coming back to SF on Tuesday so I knew I needed to make some sort of iteration at home. I had a doughy, carb-y lunch (The Rebel Within at Craftsman and Wolves) so I wanted to go with a pretty much carb-less crust. Enter portobello mushrooms.

This is another “clean out the pantry” recipe. I had randomly stocked up on crushed tomatoes and tomato paste over the winter, probably assuming I was going to make chili but um, it’s never really cold enough for chili here.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

So the verdict on uncooked sauce? Definitely into it. It gave a little zest most other jarred varieties lack. Now after a couple days of eating super clean, I’ll be ready to eat a normal crust with the rest of this sauce. Yum.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Gluten Free, Vegetarian
Serves: 4 mushroom pizzas
  • 4 Portobello Mushroom Caps
  • 4 oz fresh mozzarella cheese
  • ¼ cup Easy Homemade Pizza Sauce (recipe below)
  • 2 oz queso fresco (or other cheese of your choice)
  • 1 tsp olive oil
  • ½ tsp basil
  • ½ tsp oregano
  • ¼ crushed red pepper
  • salt + pepper
Easy Homemade Pizza Sauce
  • 1 15 oz can fire roasted tomatoes
  • 1 8 oz can tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp chopped shallots
  • 1 tsp chopped garlic
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp olive oil
  • salt + pepper
  1. Preheat oven to 400F.
  2. Wash and dry mushrooms, cutting off stems.
  3. Brush mushrooms with olive oil and season with salt and pepper.
  4. Place mushrooms on a baking sheet lined with a Slipat or aluminum foil and roast for 10 minutes.
  5. While mushrooms are roasting, place all pizza sauce ingredients in a food processor and process for 30 seconds or until smooth.
  6. Remove mushrooms from oven. If any liquid has formed in the cap, carefully pour it off.
  7. Spoon pizza sauce equally among mushrooms.
  8. Place cheese on top of pizza sauce.
  9. Sprinkle basil, oregano, crushed red pepper and salt and pepper evenly on top of cheese.
  10. Place mushrooms back in oven and bake for another 10 minutes or until tops begin to brown and cheese is melted.
  11. Store extra pizza sauce in covered container in refrigerator for up to one week.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you prefer to eat out or make a homemade meal? What meals do you make when you have to clean out the pantry?

Now Trending – Best Links Week of 9.7

Photo credit: 1 / 2 / 3 

This week marked two years of blogging for me and I didn’t even acknowledge it on the blog. I feel like that was a total missed opportunity. Happy second birthday, little blog. I never imagined what the next two years of my life would bring the night I sat down and wrote my first blog post. I’ve made some really amazing friends thanks to this blog, had the opportunity to travel and attend awesome events and so much more.

This week has been crazy busy with being in Pittsburgh, coming back to SF, blog events, dinners with friends and work and life in general. Here are the best links I scrapped up Thursday night for you.

I would like to think I’m pretty pro at flying. I’m (sadly) mainly loyal to one airline, can sleep most, if not all, of a red-eye and my carry-on is always overflowing with everything I could ever need. Do you have the same habits of savvy flyers?

I’ve had the post-vacation blues all week, even if my vacation was only Pittsburgh. Five days with my family and friends wasn’t nearly enough. Maybe I’ll make a quick getaway with one of these fall travel destinations.

I’ve learned everything I know about myself from traveling. Okay, maybe that is extreme, but I’ve learned a lot from traveling. The Kitchn team talks about what they’ve learned (food-wise) on their travels.

If you ever mention a movie, chances are I haven’t seen it. I don’t have the patience to sit still for two hours or to actually commit to a movie. Maybe I’ll actually watch one on Netflix with this website to help you find a movie that doesn’t suck.

What ethnicity do you drink like? According to this, I drink like a Bulgarian because I drink ~3 glasses of wine a week, the Chinese because I don’t drink milk or soda, an Equatorial Guinean because I don’t typically drink liquor, an Afghan because I don’t drink beer and an Eritrean because I don’t drink juice. Where does my 20 bottle of San Pellegrino a week land me?

Running and Fitness
Who wants to do this 30-day kettlebell challenge with me?

I need to get back on the strength training train (pun not intended). I was doing 15 minutes at least 3-4 times a week until this past week which isn’t a lot, but is an improvement on 0 minutes 7 days a week. Erin’s Bicep Burner Workout looks like a good way to get back into it.

Oh, just as I mention 15 minute core workouts… here’s a great one from Pumps and Iron.

These grain free naan are making me want to buy cassava flour like, right now.

The days are getting shorter… which means you can sleep in longer, right? Prep these make ahead breakfasts perfect for fall on the weekend and hit snooze without having to sacrifice breakfast.

Are State Fairs anything other than redneck, no matter what state you’re in? These state fair foods look like insanity and 5,000 calories each.

Um, so I want these paleo funnel cakes like right now.

In case you missed it…

carrot cake cookies gluten free | almost getting it together

Gluten Free Carrot Cake Cookies

Healthy Recipes You Can Make with Freekeh

10 Healthy Recipes You Can Make with Freekeh (and a Giveaway!)

Chat with me:
Which of those state fair foods look amazing to you? When was the last time you were at a state fair – and what did you eat? Any travel plans for fall?

Carrot Cake Cookies [Gluten Free]

I routinely miss the mark on seasonal recipes, don’t I? Everyone is posting #pumpkineverydamnday (let’s get that trending) and I’m over here like, “let me post these cookies I baked for a hike like a month and a half ago”. I am nothing if not consistently un-seasonal and late. It makes sense that I live in a city that decides it’s going to be summer in September and October and winter in June and July.

carrot cake cookies gluten free | almost getting it together

Speaking of where I live, I was home in Pittsburgh the past five days. Is it weird that I feel like I have two homes – an East Coast Office and a West Coast Office for AGIT, if you will. It is so hard to pack everything into five days. Once again, I just want to pack up every one I love and move them to California.

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Because they are made with bananas, they are more soft than crunchy. I liked crumbling a couple up and eating them with yogurt and peanut butter. I also had a couple as lunch with a Vega Protein and Greens shake when I was on that whole shake-for-lunch kick… which I think I’m about to get back on again. So basically, breakfast, lunch, snack, dessert – these guys are perfect any time of the day.

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5.0 from 1 reviews
Carrot Cake Cookies [Gluten Free]
Prep time
Cook time
Total time
Serves: 24 cookies
  • 2 ripe bananas
  • 2½ cup chopped rainbow carrots
  • 1 cup Purely Elizabeth Apple Cinnamon Ancient Grain Oatmeal (or sub for rolled oats)
  • 1 cup rolled oats
  • 1 egg
  • ⅓ cup raisins
  • ¼ cup pecan butter (or any other type of nut or seed butter)
  • ¼ cup shredded coconut
  • 2 tbsp maple syrup
  • ½ tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp pink himalayan sea salt
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Slipat or parchment paper.
  3. In a food processor, mix bananas, carrots, oats, egg, pecan butter, maple syrup, vanilla extract, baking soda, cinnamon, ginger and sea salt until well combined.
  4. Fold in raisins and shredded coconut.
  5. With a cookie scooper or tablespoon, create 1" balls of dough and place on lined baking sheet.
  6. Bake for 20 minutes or until tops begin to brown.
  7. Store in an airtight container for up to one week in the refrigerator or longer in the freezer.
Nutrition Information
Serving size: 1 cookie Calories: 104 Fat: 5 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 5 g Fiber: 2 g Protein: 3 g

Chat with me:
Are you all about the pumpkin? What is the craziest pumpkin-spiced thing you’ve seen so far this year?

Now Trending – Best Links Week of 8.31

Photo credit: 1 /2 / 3

I’m writing this from my house in Pittsburgh (!!!). I started getting pretty homesick (aka missed my dad, grandparents and friends) a couple weeks ago and booked a flight home. Let’s talk about how nice it is to have air conditioning, an actual bedroom and your dad to take you grocery shopping and to cook your meals for you. But don’t get me wrong – I miss SF. My steps are so down right now (#fitbitanxiety is real), avocados are sub-par and I’ve done a great job running into people I’d rather not run into.

Also, this is totally late. Started this last night then didn’t finish it. I had a busy week (obvi) so not much time for reading, but here are the best links I found.

Last night I had drinks with a friend from college and spoke about my love of traveling to Mexico and Central America… I would love to go to Mexico City, especially because their food is more than just tacos.

I’m sure you caught this essay of a couple who quit their fancy advertising jobs to travel the world. Part of the plan as to make money with odd jobs as they went – and they are quick to remind everyone that their life isn’t as glamorous as Instagram makes it out to look.

I’m going to be spending some time in Los Angeles soon and I will have to hit up Sqirl during one of my trips there! I’ve actually been dying to go since I listened to a Podcast with the chef, Jessica Koslow, and she discussed why you need to use almond milk in lattes if you’re not going to use whole milk.

Twenty foods from around the world you need to eat before you die. This list is clearly totally subjective but it’s a good one.

I often joke that I can’t wait to be 30 because I’ll have my life all figured out. At this rate, it isn’t looking like it, but these women speak about being 30 in Los Angeles. The thing that got me is that so many are East Coast transplants and love the West Coast lifestyle so much more.

Here’s what SF rent can get you in different cities. Not leaving anytime soon, but also depressing to know I could have a multi-bedroom home for the rent of my 600 square foot studio (albeit beautiful) apartment.

Do you have guests this holiday weekend? Some tips for feeding visitors.

Running and Fitness
Not to get a little dark on you, but this professional runner talks about how anorexia almost ruined her entire career.

Hungry Runner Girl has some great tips on how to rock your long run.

When you don’t necessarily want to do something, maybe think about how you “get” to do it rather than “have” to do it. I thought that pre-SoulCycle, post only four hours of sleep Wednesday and it made it so much more enjoyable.

This article is a few weeks old, but it discusses why millennials are so obsessed with food. I actually may have to read this entire book. But yeah, I think my friends and I sometimes eat at places just to brag about it.

Back to food… it’s everywhere. And how do you say no to everything all the time? Sometimes you gotta give in – then keep on going.

Food scientists have invented an ice cream that doesn’t melt and is even more high protein – sign me up to be a taste tester, please.

I want to start cooking through crazy different ethnic recipes – maybe starting with these Azerbaijani Savory Pancakes.

I’m making these vegetable buns ASAP.

Upgrade your childhood favorite snacks with these homemade versions.

Chat with me:
Why do you think millennials are obsessed with food? How are you spending your Labor Day Weekend? What things do you miss when you aren’t home?

French Salad with Parchment Baked Chicken and Mustard Vinaigrette

Let’s talk about something that is a total time suck for me: BACK STALKING MYSELF. WHY?! I spend at least an hour a week looking at my old Instagram photos, tweets and blog posts. I’m secretly the most narcissistic person. I’m just always real concerned someone new is going to pop into my life and I’m worried of what they will think when they back stalk me, because they will  – am I cool enough? Should I have deleted all the photos of ex-boyfriends?

Fun story, re: social stalking. My friend Jordan from college texted me Sunday night to say “I also love how you seem to eat all the time and you are so fit”. I Snapchatted (follow me at @cpisone, BTW) a photo of two burritos and Bloody Mary. This was after probably Snapchatting four pieces of toast at The Mill, all the food at Comal and ice cream at Bi-Rite the day before. He then learned exactly 0 burritos belonged to me (but the bloody was mine – there was a guy at Treasure Island Flea with a mimosa + Bloody Mary cart so how could I say no?) and retracted his statement. If only my metabolism was that great.

French Salad with Parchment Baked Chicken and Mustard Vinaigrette | almost getting it together

I have to eat salads like this all week because I feel the need to eat Bi-Rite ice cream every weekend.

On to this salad, which is why we are all here. Unless you’re here to read my train-of-thought rambles, then even better. Lentils make me think of France, even though I’m 99% positive I never ate a lentil in any of my three trips to France. So that’s why this is a French salad. Also, brie cheese. I remember my mother explaining brie cheese to me as a little girl as “like butter, but better” and I’ve basically been obsessed ever since. Brie in any dish on a menu? Ordering it. I wish this were a salad with escargot and foie gras. That’s my kind of French salad.

Also, parchment baked chicken is the best. It’s stupid easy to make and delicious. I’m honestly not too into meat but I eat it to stay full so this is an easy way for me to not screw it up.

I need to go eat like a thousand salads to counteract my weekend. And because I need fresh produce before I go to Pittsburgh this weekend where I don’t think vegetables are a thing yet. They’re just now getting into over-charging for toast.

French Salad with Parchment Baked Chicken and Mustard Vinaigrette | almost getting it together

French Salad with Parchment Baked Chicken and Mustard Vinaigrette

5.0 from 1 reviews
French Salad with Parchment Baked Chicken and Mustard Vinaigrette
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner, Entree
Cuisine: Gluten Free
Serves: 2 salads
  • 6 cups arugula
  • 1 cup sweet potato, cubed
  • 1 cup cooked lentils
  • ½ cup grapes, sliced in half
  • 2 oz brie cheese, chopped
  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp sumac
  • 1 tsp turmeric
  • ¼ cup white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • ½ tbsp chopped shallots
  1. Place chicken, olive oil and seasonings in a glass container or ziplock bag and combine until chicken is well coated. Season with salt and pepper. Let sit on counter for 20 minutes or in fridge up to overnight.
  2. Preheat oven to 350F.
  3. Place a large sheet of parchment paper on a baking tray, place chicken on and fold edges to create an "envelope" for chicken. Bake for 30 minutes or until an internal thermometer reads 180 degrees.
  4. On another tray, place sweet potatoes and roast for 30 minutes, flipping once halfway through.
  5. Mix all the dressing ingredients in a small jar or container and shake well to combine.
  6. Once chicken is done cooking, remove from oven and chop.
  7. Place arugula in a large bowl, season with salt, pepper and salad dressing and toss.
  8. Split arugula into two large bowls or plates and put half the salad toppings and half the baked chicken on each salad to serve.

Chat with me:
Do you back stalk yourself? Do you #eatfortheInsta? Favorite type of cheese… go!

Now Trending – Best Links Week of 8.9

Photo credit: 1 / 2 / 3

I’m currently writing this en route to Vancouver to run SeaWheeze this weekend! I’m so excited and also feeling like I completely forgot something. I think writing this post on things to pack for a destination race helped remind me of a few things (i.e. hat). Plus, if you haven’t entered yet, I’m doing an awesome giveaway with Vega on said destination race post so check that out!

Even though my week was a little busy, luckily for you I had a solid plane ride to find the best links of the week.

Where you should travel based on your horoscope sign. I know, I’m too California-astrology-weirdo for my own good, but the Pisces one is spot on for me (beach with activities for days because I’m restless + love water).

Traveling together can really make or break a friendship. Here’s what you should look for in a travel buddy.

So… you want to write a food blog. This satirical post is SPOT ON. If I ever start asking dumb questions at the start of my posts, someone punch me.

I feel like I’m really good at being super positive and upbeat at work for the most part, even though most days it’s kind of stressful. Here’s how you can be happier at work.

Looking for a cool gift sometime soon? Buy something made in your state! I’m 100% surprised WV’s “gift” wasn’t Fiesta Wear.

Uh, I want to throw a pop-up dinner party. I seriously need to plan something for my one year SF-versary/SF Nike Women’s Half.

I really don’t wear my jumpsuit enough… but here are some tips on how to pick the best jumpsuit for you!

Running and Fitness
Want to run your first half marathon? I rounded up a bunch of great half marathons for first timers for Brit + Co. Also if you want to run a Rock n’ Roll race use promo code RUNTOGETHER15 for $15 off!

In honor of Seawheeze this weekend, the Vega team pulled together tips for race day from some of their bloggers (including myself).

Kind of obsessed with this article on what professional athletes eat to perform their best. In another life, I would have been a sports nutritionist.

Susie basically summed up everything I’ve wanted to write lately about when you’re a pacer/coach/whatever, your workout isn’t about you anymore, it’s about them. 

I’m pretty sure I could give up any meal except breakfast. “Not having enough time in the morning” is no excuse to skip the most important – and best – meal. Make one of these 55 (!) Make Ahead Breakfasts from The Athletic Avocado.

I kind of wish I were basic and didn’t care about being a size 0 so I could drink all of these Frappuccinos. I used to kill those in middle school/high school.

Can someone come make these Gluten Free Cinnamon Blueberry Bagels for me? K thanks.

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