Tag Archives: Gluten Free

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Now Trending – Best Links Week of 1.3

Best links of the week including how to build a macro bowl, best running shoes for flat feet, affordable island getaways and the one ingredient to upgrade your food.

Photo credit: 1 / 2 / 3

It’s been almost a month since I’ve shared my favorite recent reads with you. Oddly enough, besides personal posts (talking about things like lightening up on yourself or achieving goals) these are my favorite posts to write.

I had so many holiday links to share but they kind of aren’t relevant now. I always think I’m going to be productive and write when I’m in Pittsburgh but instead I focus on spending time with friends and family. It was particularly hard to come back west this time (but I missed my friends and SoulCycle and decent Mexican food).

Travel
I’m all about Airbnb but sometimes you just gotta stay in a hotel! These hotels are gorgeous and affordable.

If you live in a part of the country that is bitterly cold, you might want to check out one of these affordable island getaways.

This post basically had me planning a trip to Ojai.

Lifestyle
Isn’t it a bummer when shows are like the best ever and then they totally jump the shark and you never even watch the series finale? (I never gave up on Lost or The OC, but totally stopped watching like 5 of these other shows.)

Sometimes we’re all over-worked and over-scheduled and burnt out and need to say no and take some “me time“. I try to leave one night a week open (at least!) to relax, catch up on freelance/blog stuff, make a healthy dinner… basically anything that isn’t an immediate obligation to be somewhere.

Totally loved the story behind Instagram filter names! I wasn’t crazy to think Reyes was about Point Reyes! Let’s just not name our kids Valencia if we’re reading this post, okay?

26 work habits we all need to break in 2016.

Running and Fitness
SoulCycle is partnering with Target to have pop-up studios in 10 cities: Atlanta, LA, Houston, Chicago, Minneapolis, Dallas, Nashville, Denver and Seattle. Make your account and be sure to ride if they’re in your city!

If you have flat feet, these are the running shoes for you.

Tina Muir is such an inspiration to me — not only because she’s an amazing runner but she keeps it real that elite runners do things like indulge and gain weight.

Food
100% NEED these rainbow bagels in my life.

Were you like me and you binge watched Master of None in like a week? Here are 5 things Aziz and the show get right about food (that taco truck scene has been me numerous times).

Sometimes it takes one ingredient to upgrade your food… why have I never put miso on sweet potatoes?

I’m doing this goofy thing where I cook one new vegetable a month in 2016. I’ve already hit two for this month – turnips and parsnips. Spiralized Parsnips with Roasted Butternut Squash, Kale and Feta was so simple and so delicious.

All about the macro bowls. Hit your 2016 resolutions by making some of these delicious bowls.

Chat with me:
DOES YOUR CITY GET A SOULCYCLE X TARGET POP-UP? (Why doesn’t SF?!) What TV show did you love and never finish? What do you think Aziz and Master of None got right about food?

Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)

Raw Snickerdoodle Cookies

Raw Snickerdoodle Cookies are made with no refined sugar, dairy or grains and don’t even require an oven to bake! The perfect holiday treat for everyone in your life.

Remember the plight of the Snickerdoodle LARABAR? I decided to take matters into my own hands and make my own. But it’s Christmas/[the holidays if we are being politically correct], so I had to make them into cookies instead. And they have five ingredients, one of which is salt so it doesn’t even count. They’re Paleo, gluten-free, vegan, raw vegan — basically, unless you have a nut allergy specific to cashews, you can nosh on these cookies.

Raw Snickerdoodle Cookies

I had my first snickerdoodle in elementary school. My social studies class (which was my favorite class, BTW) had colonial school days where we all sat on benches and wrote on hand-held chalkboards and dressed up like it was 1776. It was clearly my favorite day ever because Felicity was my favorite American Girl doll and I had tried on just about every colonial dress in my grandmother’s costume shop until I found the perfect blue dress of my dreams. (It’s so East Coast to have that much of a need for colonial dresses… I don’t think anyone on the West Coast remembers that Williamsburg and the Mayflower and Pilgrims were a thing.) Also involved in colonial school days? Snickerdoodles.

Raw Snickerdoodle Cookies

Apparently snickerdoodles were a traditional colonial cookie. Everyone was required to bring in two dozen snickerdoodles and there were like two dozen kids in my class so obviously we ate snickerdoodles for a straight month, not that I’m complaining. Also thinking about the work from parents that went into colonial school days makes me never want to have kids because I can not deal with that type of pressure.

Since everyone knows what a snickerdoodle tastes like (and I swear these taste like snickerdoodles, you know I wouldn’t lie to you), I want to just let you know how huge of a dork I was in elementary school because it kind of relates back to Christmas. I was so obsessed with every American Girl doll and especially Felicity that I wanted to live in Williamsburg, Virginia. I’ve actually been there no less than three times — once with both of my parents, once with school (re: colonial school days) and once with my dad on our way home from the Outerbanks when I was in middle school.

Raw Snickerdoodle Cookies

I planned on going to college at William and Mary when I was little just so I could live in the same town as a fictitious doll. My craziness clearly started at an early age. I should chat with my therapist to figure out what this all means, especially because I lost my shit last winter when it rained too hard in SF and the power was out and I didn’t have cell service so I was bored.

Okay, it’s the holidays and you have things to do so whip up these raw snickerdoodle cookies and relish in the fact I’m secretly kind of nerdy. (An ex-boyfriend once asked what the nerdiest thing about me was… I said my obsession with North Korea but clearly it’s my obsession with American Girl dolls. And yes, I had all the original seven. Duh.)

Raw Snickerdoodle Cookies

4.7 from 3 reviews
Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)
 
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Author:
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Raw Vegan, Vegan, Paleo
Serves: 15 cookies
Ingredients
  • 1 cup dates, soaked for at least 10 minutes
  • 1 cup raw cashews
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • pinch of pink himalayan sea salt
Instructions
  1. Put dates and cashews into your food processor and combine until a ball forms. Occasionally scrape down the sides as needed.
  2. Add cinnamon, vanilla extract and salt and continue to combine.
  3. Place ball in refrigerator in a covered dish for at least 30 minutes.
  4. Roll mixture into 1" balls then pat down with your hand or a spoon to make into a cookie.
  5. Store in the refrigerator for up to one week or the freezer for up to one month.

Chat with me:
Are you judging me for having every American Girl doll? What is the nerdiest thing about you?

Horchata Overnight Oatmeal [Gluten-Free, Vegan]

Horchata Overnight Oatmeal is made from a vegan horchata. It’s a filling and seasonal way to start your day!

It’s been five years but I’ve finally succeeded in my ultimate hipster wish — drinking horchata in December á la Vampire Weekend’s “Horchata” from their 2010 album Contra. Yes, I unabashedly have loved Vampire Weekend from day one (I want to say I discovered them from a song on an AE playlist when I worked in stores) and was devastated my freshman year when they played at the Andy Warhol museum in Pittsburgh and it was beyond sold out. I still to this day have not seen them live. They filmed Contra entirely in Mexico city, so I’m sure that’s what inspired that lyric.

Horchata Overnight Oatmeal

I was Skyping with Erin last week and she was filling me in on all the delicious Latin American food she ate while in Virginia over Thanksgiving. She mentioned drinking horchata and I stopped her — “Hold on, have to write something down. You gave me inspiration for a recipe and I’m going to tell you but don’t steal it because you’ll do it better.” (Erin actually has a recipe for horchata on her blog so you should go make it.)

So after making horchata seemed like a lot of work (mainly because I didn’t have rice and wasn’t about to buy it just to make horchata), I decided to buy horchata. The Marina Supermarket didn’t have horchata and I was feeling too lazy to go to Whole Foods. I finally found it at Real Good Food, a market on Fillmore Street that focuses on organic and super-overpriced speciality foods but when I looked at the nutrition information and ingredients… uh, if I’m going to waste 160 calories on eight fluid ounces it’s going to be on wine, not horchata so I can Instagram it with a Vampire Weekend quote.

Horchata Overnight Oatmeal

knew I had seen the Califia Farms horchata somewhere but for whatever reason, decided I didn’t need it. (I am well-known for buying things to try and only eating/drinking them that one time then never touching it again, even if I love it.) I then was a girl on a mission after only finding the gross boxed horchata and feeling like I needed to make this recipe. After work on Wednesday I made a pilgrimage to the SoMa Whole Foods after checking the website to see where it was stocked in San Francisco and after a brief bout of fear when it wasn’t with the ‘nogs, I found it.

Horchata Overnight Oatmeal

Also — how cute is this yeti towel? It was a Christmas gift from my friend Mai and it’s already getting good use.

Horchata Overnight Oatmeal

5.0 from 3 reviews
Horchata Overnight Oatmeal [Gluten-Free, Vegan]
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
Instructions
  1. In a jar or glass container with a lid, place rolled oats, protein powder if using and chia seeds and mix to combine.
  2. Pour in horchata and yogurt (if using). Shake well to combine.
  3. Refrigerate for at least 2 hours or ideally overnight.
  4. In the morning, add desired toppings and serve!

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 love or hate Vampire Weekend? Have you ever had horchata? What was your latest food impulse purchase?

Carrot Coconut Ginger Soup with Crispy Chickpeas [Gluten-Free + Vegan]

There’s a vegan restaurant a few blocks away from me called Seed + Salt. I was meeting my friend Kristine for lunch there a couple weeks ago (#marinagirls forever) and even though I’m not a soup person, their Carrot Coconut Soup sounded delicious and I ordered it. Long story short, I have had that carrot coconut soup on my mind ever since.

Carrot Coconut Ginger Soup | Almost Getting it Together

I’ve strangely been craving a lot of soup lately. There’s a Thai Chicken soup at work that is allegedly very good, I was craving lentil soup (recipe coming soon) the week after that and then this soup just spoke to me. I blame it on the weather. The past few weeks have been the coldest it’s been since I’ve moved to San Francisco.

This soup is also great because I’ve been trying to eat way more plant-based lately. I’m going through a phase where I’m just kind of not that into meat and it’s such a pain to cook anyway. I’m feeling better without it in my diet and figuring out how to get protein in other ways. Also, not running 40 miles a week means you kind of don’t need as much protein as you used to… womp womp.

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I’m not saying that I’m not going to eat meat but I’m probably just not going to buy it and cook it for myself for a while. Also, looking to lower my grocery bill because SoulCycle is eating up my budget. But, my PT’s cute assistant told me “You can’t put a price on good health” and we all know if an attractive guy tells me something, I probably do it (aka the fact I moved to Hong Kong at 19 was partly because my advisor was hot and told me I should).

Not to totally diverge on this soup and bore you all to death, but I’m an almond milk latte in and aside from a glass of wine, that’s when I do my best writing/thinking so here’s a thought — isn’t the power of doing something to impress someone kind of crazy? The number of times I have made a boy go on a run he totally can’t handle, clean up his diet or do something out of their comfort zone (minus move to San Francisco, but that’s a story for another day) is unreal. I really need to harness that power more often. It’s like Kanye West wrote Kanye’s Workout Plan for the guys I seem to attract.

carrot-coconut-ginger-soup - 4

5.0 from 1 reviews
Carrot Coconut Ginger Soup with Crispy Chickpeas [Vegan, Gluten Free]
 
Prep time
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Carrot Coconut Ginger Soup with Crispy Chickpeas is the vegan and gluten-free way to stay warm this winter. Detox from heavy holiday foods with this soup.
Author:
Recipe type: Dinner, Lunch
Cuisine: Gluten Free, Vegan
Serves: 4 servings
Ingredients
Soup
  • 4 cups carrots, chopped
  • 1 onion, sliced into half-moons
  • 2 cups vegetable broth
  • 1 can light coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp curry powder
  • ½ tbsp fresh ginger
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes
  • salt + pepper
  • Cilantro to garnish (optional, but encouraged)
Chickpeas
  • 1 15 oz can chickpeas, drained, rinsed and patted dry (or 1 cup freshly cooked chickpeas)
  • ½ tbsp olive oil
  • ¼ tsp paprika
  • salt + pepper
Instructions
Soup
  1. Pre-heat oven to 425F.
  2. Line a baking tray with a Silpat or non-stick aluminum foil. Place carrots on baking tray and spray with coconut oil and sprinkle with paprika, salt and pepper.
  3. Bake carrots for 30 minutes or until they are soft and begin to brown.
  4. When carrots are finished roasting, melt coconut oil in a large soup pan.
  5. Place onion in soup pan and saute until soft and fragrant, about 5 minutes, stirring occasionally.
  6. Add carrots and continue cooking with onions for another 15 minutes, or until soft.
  7. Add vegetable broth, coconut milk, curry powder, ginger, crushed red pepper flakes and salt and pepper to taste. Bring to a boil then let simmer, covered, for 20-30 minutes.
  8. Remove soup from heat and let cool slightly. Once cooled, pour into a high-powered blender and blend until smooth. Alternatively, you can use an immersion blender.
  9. Pour soup into bowls and garnish with cilantro and crispy chickpeas
    .
Chickpeas
  1. Preheat oven to 450F.
  2. Place chickpeas on a Silpat lined baking sheet (or line with non-stick aluminum foil).
  3. Toss chickpeas with olive oil, paprika, salt and pepper.
  4. Place in oven and bake until hard and crispy, about 30-40 minutes, stirring occasionally.
Nutrition Information
Serving size: 1½ cups Calories: 175 Fat: 10 g Saturated fat: 8 g Carbohydrates: 18 g Sugar: 9 g Sodium: 159 mg Fiber: 4 g Protein: 3 g

Nutrition information is for soup without crispy chickpeas.

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:
Soup person — yes or no? (I just figured out how to make an em dash on my Mac keyboard so watch me totally abuse it now.) What’s the most ridiculous thing you’ve done because someone attractive told you should? Also, leave me more soup recipes I should make in the comments, please!

Now Trending – Best Links Week of 11.09

Photo credit: 1 / 2 / 3 / 4

Happy Fri-yay, ya’ll. I used to wonder what it would be like to have a Saturday that didn’t involve having a long run and now I unfortunately have a Saturday that doesn’t involve a long run and I’m not into it. Long story short, I decided to try and run 12 miles on my Achilles last week, overcompensated on my quad, strained that and now I’m out for the count. I’m 12 weeks out from the LA Marathon so I called the physical therapist in tears on Tuesday and now I’m in a relationship with ice packs and my foam roller. COOL. If anyone asks, we didn’t meet on Tinder and instead met at a running group. Aren’t. I. Hilarious? My body is basically falling apart and I’m 26.

I’m headed out to SoulCycle since it’s the only form of exercise I like that doesn’t currently kill my quad/Achilles so enjoy the best links I found this week.

Travel
24 Hours in Seattle, Washington. I’m having such issues committing to things, even weekend trips. I need to book a flight to Seattle and just do it.

Lots of us are traveling this season and staying with friends and family. Be a gracious overnight guest so you’re asked back!

Need. To. Go. Glamping. Especially at a place that looks like it’s straight out of a Wes Anderson film.

Lifestyle
Have you started your Christmas/Hanukkah/whatever holiday you celebrate this time of year list yet? Add a few of the best cookbooks of 2015 of the year to your list.

By now, we all know social media is a curated look at the best of the best of someone’s life. What’s actually going on when those photos aren’t so cropped?

This post by Aziz Ansari on parents went pretty viral this week. Your parents were people just like us at one time, they’re just doing the best they can. They just want to spend time with us. And if I ever had someone who was 1/2 me, I’d probably want to hang out with them too.

What do your exes say about you? (Really though, what do say about my exes?) Notice how I said exes. Such a reformed serial dater over here.

Running and Fitness
Eight signs you’re addicted to SoulCycle. My fitness budget is out of control. #noononMonday

Uh, so I can’t run right now… hopefully working out like a Victoria’s Secret Angel will help keep me in shape?

Food
What you should know about going gluten-free. Fun fact – most gluten-free foods are packed with preservatives. Just stick to real, whole foods. If you think that gluten-free bagel is any healthier you’re wrong.

Why have I never thought of stuffing baked apples as a dessert? Sign me up for any of these, please.

These tostadas made from pitas are going to be my dinner next week for sure.

Have you thought about the appetizers for Thanksgiving dinner yet?

Chat with me:
Tell me about how you overcame a running injury. I need validation I’m going to run again someday. What are you up to this weekend? Have you started watching Master of None yet? (SO GOOD GO WATCH RIGHT NOW!)

Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]

At about one a.m. on Sunday morning I decided I really wanted Chipotle chips and guac. Not just any chips and guac, but preferably Chipotle’s. Theirs isn’t even the best guacamole I’ve ever had (that still goes to my ex-boyfriend, unfortunately) but for whatever reason, two glasses of wine and a few sips of bourbon after a 12-mile run, SoulCycle class and a solid several miles of walking, Chipotle spoke to me.

Luckily for me, Chipotle isn’t open (that I know of) at 1 a.m., I only know where two are in the city and one is in SoMa which was too far away, so I texted my father that I really was craving Chipotle and went home and kind of buzzed-ate one of these enchiladas. Adulting is drunk texting your father about your food cravings and not drunk texting your ex that you miss them. #progress

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I’ve been reading a lot of articles lately about people who are sick of Thanksgiving food. Sick of Thanksgiving food? It comes once a year. How can you be sick of it? People suggested subbing turkey for pasta carbonara on one Food52 discussion. On my dad’s side of the family we always had lasagna on Thanksgiving and Christmas (or sometimes gnocchi) but I’m Italian so…

I also saw a recipe for a tamale stuffing which totally intrigued me. What about a Mexican-themed Thanksgiving if you’re sick of Thanksgiving food? I would like to find one person who is sick of Mexican food (minus me, when I came home from Mexico, which I seriously still need to write about).

One of my friends mentioned she ate Mexican food four times in three days over the weekend and someone commented that we lived in California so that was totally normal. I’m thankful to live in such a beautiful, albeit dry, state where I have an abundance of good Mexican food. There’s two amazing Mexican places (Mamacita and Tacolicious) within a few blocks of me!

We all know I’m a yogurt monster because I don’t love meat and yogurt is my biggest protein source. I’ve been a huge fan of siggi’s for basically ever, or since I learned Icelandic yogurt was a thing and has even more protein than Greek yogurt. siggi’s yogurt is made with simple ingredients and not a lot of sugar. There is more protein than sugar in every cup – even flavored varieties, so I love grabbing a few flavored cups to have as a special snack throughout the week at work or after dinner.

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If you’re worried about not getting enough protein in a recipe without animal protein, well, there’s black beans and corn tortillas and cheese and siggi’s! so each little enchilada guy has 12 grams of protein each. You can also save this recipe for after Thanksgiving and stuff your leftover turkey meat inside, too. You’re welcome in advance.

enchiladas-siggis - 2

5.0 from 1 reviews
Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Gluten Free, Vegetarian
Serves: 10 enchiladas
Ingredients
  • 10 corn tortillas
  • 1½ cups black beans (or one can black beans, drained and rinsed)
  • 2 cups spinach
  • 3 cups baby white mushrooms, chopped
  • ½ yellow onion, chopped
  • 1 tbsp chopped garlic
  • 1 jar green enchilada sauce
  • 2 containers siggis 4% plain yogurt
  • 1½ cup shredded mexican cheese
  • ¼ cup green onions, chopped
  • 2 tsp olive oil
  • salt + pepper
Instructions
  1. Preheat oven to 400F.
  2. In a large saute pan, heat olive oil on medium.
  3. Add garlic and chopped yellow onion and cook until fragrant, about 1 minute.
  4. Add mushrooms and cook for 5 minutes or until soft, stirring occasionally.
  5. While mushrooms are cooking, mix yogurt and 1 cup of cheese in a small bowl.
  6. Add spinach to mushroom mixture and cook until wilted, about 1-2 minutes.
  7. Remove veggies from heat and strain excess water from cooking with a strainer. (REALLY IMPORTANT UNLESS YOU WANT SOGGY ENCHILADAS!)
  8. Add black beans to veggie mixture and mix well. Add a little salt and pepper to taste.
  9. Wrap corn tortillas in plastic wrap and microwave for one minute to soften.
  10. In a large baking pan, add ¼ cup enchilada sauce to bottom.
  11. Place tortilla in saucy pan, fill with ¼ cup veggies and 1-2 tbsp of yogurt + cheese mixture. Roll so the seam is towards the bottom of the pan. Repeat until you run out of tortillas.
  12. Pour remainder of enchilada sauce on top of enchiladas.
  13. Sprinkle remainder ½ cup cheese on top of enchiladas.
  14. Bake for 20 minutes or until cheese is melted and top of enchiladas begin to brown.
Nutrition Information
Serving size: 1 enchilada Calories: 176 Fat: 6 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 3 g Sodium: 296 mg Fiber: 4 g Protein: 12 g

By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

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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 ever get sick of Mexican food… or Thanksgiving food? Do you eat non-traditional foods on holidays?

Now Trending – Best Links Week of 11.02

Photo credit: 1 / 2 / 3

This is once again coming to you late. Remember when I did stuff like write posts the morning before they were supposed to go up? Me either.

This week was jam packed (an event with Brit + Co you’ll see a recap of next week, drinks with a friend from home, dinner for another friend’s birthday, SoulCycle galore) and this weekend is me trying the old leg out on double-digits again, more Soul, a trip to Scribe (hello pickup weekend!) and like maybe fitting in being a real person in there somewhere.

Okay, I need to be out the door for an appointment like right now so enjoy the best links I found this week.

Travel
Loving these ideas of vacations to go on with your group of friends. I’m very into the idea of a surf trip to Morocco… who’s in?

How to save money when you travel abroad. I definitely agree with the Airbnb route and with buying souvenirs for your friends and family that involve food.

Lifestyle
Who doesn’t love following The Fat Jewish? He did an a-maz-ing interview on The Coveteur and it’s definitely worth a read.

Cabin goals. Need I say more?

Remember when I said I was going to be more confident this year? Still a work on progress and these tips to be more confident are good reminders.

Running and Fitness
Spin class in France is just as you expect it to be – not sweaty, not intense and super laid back. Guess Soul won’t be opening there anytime soon?

I love seeing what ultra and elite athletes eat (and people in general, because it reminds me I’m the only psychopath who eats 2 cups of yogurt a day).

Should you stop drinking during marathon training? The glass of wine I had at dinner last night and the cocktail the night before tell you my thoughts on it… but I never drink the few days leading up to a race. Minus that one time. And that other time.

Food
If anyone wants to send me this chocolate vegan salami, please feel free.

Healthy hacks to beat sugar cravings. I need all of these and then some. I am a non-refined sugar #sugarmonster.

Is it ever not banana bread season? Making this Paleo Chocolate Chip Banana Bread from The Iron You this weekend for sure.

Ways to start and end your day with peanut butter. Because if you’re me, you eat like at least 1/4 cup nut butter throughout the day. Literally 1/5-1/4th of my daily calories come from nut butter. It’s maybe an issue.

Chat with me:
Who are your favorite funny people to follow on Instagram? (It’s okay to say me.) Do you love seeing what other people eat? What has been the best trip you’ve ever been on with your friends?

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
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 3 waffles
Ingredients
  • 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
Instructions
  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.

chicken

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.

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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.

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Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 4
Ingredients
  • 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
Instructions
  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.)

Travel
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.

Lifestyle
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.

Food
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?

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