Tag Archives: Gluten Free

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.

Travel
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.

Lifestyle
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.

Food
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
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Total time
 
Author:
Recipe type: Dinner
Cuisine: Gluten Free, Vegetarian
Serves: 4 mushroom pizzas
Ingredients
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
Instructions
  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?

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.

carrot-cake-cookies - 2

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.

carrot-cake-cookies - 4

5.0 from 1 reviews
Carrot Cake Cookies [Gluten Free]
 
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Author:
Serves: 24 cookies
Ingredients
  • 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
Instructions
  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.

Travel
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.

Lifestyle
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.

Food
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
 
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Author:
Recipe type: Lunch, Dinner, Entree
Cuisine: Gluten Free
Serves: 2 salads
Ingredients
Salad
  • 6 cups arugula
  • 1 cup sweet potato, cubed
  • 1 cup cooked lentils
  • ½ cup grapes, sliced in half
  • 2 oz brie cheese, chopped
Chicken
  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp sumac
  • 1 tsp turmeric
Dressing
  • ¼ cup white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • ½ tbsp chopped shallots
Instructions
  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!

Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]

deconstructed-sushi-bowls | almost getting it together

I’ve probably sat here for a combined hour staring at this blank screen. I’ve written a first sentence and deleted it over and over. I just can’t think of anything really life changing to say about sushi. It’s not new to anyone. It borders on being basic if you’re not careful (RIP Pink Zebra pop-up). But truly great sushi is really, really amazing. Actually, in SF I’ve seen uni (sea urchin) avocado toast on two different menus now – and I’m really regretting not getting it at Gather in Berkeley. (It was bomb.com at Huxley if you’re wondering – also I had just ran 13 miles, so there’s that.)

deconstructed-sushi-bowls | almost getting it together

Note: This photo is sans nori because I forgot and ate all the ingredients by the time I was going to reshoot.

So what did I do? Totally bastardized sushi by taking out the key component (after the fish, of course), rice, and making it out of cauliflower. Did you know a lot of really great sushi is because of the sushi rice? I think in sushi chef school they spend like a year learning how to make rice.

deconstructed-sushi-bowls | almost getting it together

Still learning to plate food attractively.

Clearly I’m at a loss for words for what to say so I give up… just make this deconstructed sushi bowl with cauliflower rice. I promise it’s delicious beyond words.

deconstructed-sushi-bowls | almost getting it together

Deconstructed Sushi Bowl with Cauliflower Rice

5.0 from 1 reviews
Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]
 
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Author:
Recipe type: Entree
Cuisine: Japanese, Paleo, Gluten Free
Serves: 4 bowls
Ingredients
Deconstructed Sushi Bowls
  • 2 heads cauliflower, riced (about 8 cups)
  • 2 cups shelled edamame
  • 2 cups roasted sweet potato
  • 2 large cucumbers, spiralized with blade B
  • 8 oz smoked salmon
  • 1 avocado
  • 8 sheets nori
  • 1 tbsp toasted sesame seeds
  • 1 tbsp rice wine
Sauce
  • ½ cup tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp chopped garlic
  • 1 tbsp crushed ginger
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tsp Sriarcha
  • 1 tsp crushed red pepper flakes
Instructions
  1. Preheat oven to 425 degrees.
  2. Clean and slice sweet potatoes into rounds.
  3. Place rounds on a Slipat or lined baking sheet and bake for 30 minutes or until they begin to brown, flipping once half way through.
  4. Mix all sauce ingredients in a small bowl and set to the side.
  5. Spiralize cucumbers (or chop into thin shreds) with blade B, then cut to make into smaller noodles.
  6. Place cucumber strands in a strainer lined with paper towels and sprinkle salt over them. Let sit for around 30 minutes to lose some of their water.
  7. Chop cauliflower into florets and place in batches in food processor. Run until cauliflower is rice-sized. Repeat until all cauliflower has been riced.
  8. Heat a wok on high heat. Spray with coconut oil and add rice, stirring until it begins to brown and soften, about 7-8 minutes.
  9. Add rice wine to cauliflower rice and let cool.
  10. Once cucumbers have drained, place in a medium sized bowl and pour half the sauce over the cucumbers. Stir well.
  11. Construct your sushi bowls. Place two cups of cooled cauliflower rice, ½ cup edamame, ½ cup sweet potato, ¼ of the cucumbers, 2 oz smoked salmon, ¼ avocado, 2 sheets nori (cut or torn apart) and 1 tsp sesame seeds. Drizzle over sauce and serve.
Nutrition Information
Serving size: 1 bowl Calories: 374 Fat: 14 g Carbohydrates: 37 g Protein: 35 g

Chat with me:
What is your favorite type of sushi? Have you ever had a sushi bowl? Do you hate places that try so hard to be cool?

Now Trending – Best Links Week of 8.3

Photo credit: 1 / 2 / 3 / 4

Remember last week when I said nothing interesting happened to me that week? I forgot that I SAW A COYOTE. In the city! Chrissy and I were hiking (loose term) after work in Mt. Sutro Nature Reserve and a coyote crossed the path in front of us. He was kind of cute but I was mostly terrified. Like… what do I do if I see a coyote? According to my immediate Google search, he was more scared of me than I was scared of him.

This weekend is another jam-packed one. Long run Saturday, stand-up paddle boarding and East Bay adventures planned, brunch on Sunday, hopefully getting my brows/nails done before heading to Vancouver for Seawheeze (!!!) next weekend, maybe another hike… and it’s Outside Lands! I’m tempted to go on Sunday with a friend who asked but… festivals. I might have out-aged that situation.

I was too busy double-working out all week (NTC workouts on the Marina Green while tourists comment “I just love San Francisco, everyone is working out all the time” and SoulCycle) in the evenings to do much blog writing/reading, but here are the best links I found this week!

Travel
Looking for a small town US vacation this year? Maybe try one of the 20 Best Small Towns to Visit in 2015.

I want to visit Boon Hotel + Spa, and Guerneville in general, soon. Stop being so perfect, Northern California.

15 Good Travel Habits – I think I follow most of these. Still working on getting everywhere early… and carrying extra copies of my passport and ID because I got lazy and cocky and stopped doing that.

Lifestyle
I get the Sunday Blues pretty hard sometimes but these Tips to Make Monday Suck Less are definitely helpful.

Google is going to start telling you how long wait lines at restaurants are… which in SF is at least two hours, unless it’s 11 PM and then it’s one.

I meant to bring this up weeks ago, but did you know there’s about to be a musical version of The OC? That show totally influenced my high school style and lifelong musical taste. Anything Marisa Cooper wore I had to buy.

Health and Fitness
Too busy to stretch? Now you can go to a class for that. There’s a Stretch Lab in LA now… but I would totally go if there was one in SF.

Pumps & Iron’s workouts always kill me so I’m excited to try her Kettlebell Superset Pyramid Workout.

Food
I knew I liked Kylie from Immeatthat but I’m basic-ally (pun intended) obsessed after she made this Basic Bitch Salad with Rose Dressing.

Don’t throw away those corn husks! You can do things like bake fish or make tamales or cook sticky rice in them.

Watch 13 Sandwiches From Around the World be assembled. Some look amazing (choripan) and most others look awful with the exception of Croque Monsieur, bahn mi and PB&J.

Your favorite food combination might tell what kind of friend you are. Once again, how am I supposed to choose? I guess I’m avocado toast?

Chat with me:
What does your favorite food combo tell about what kind of friend you are? What’s the most basic thing you love? What TV show influenced your life?

Blueberry Lemon Lavender Scones [Gluten Free]

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Sunday before 10 a.m. I had put away my laundry, emptied the dishwasher, made cashew butter, went to SoulCycle, baked these scones and was getting ready to head out the door to get my nails done. To say I am most productive in the morning is the understatement of the year.

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Scone game on point.

I had been craving scones for months. I’m not a big “buy a baked good” person because unless it’s really good and really worth it, there’s a chance it could be totally lackluster and just not worth the calories and carbs. Those scones sitting in the case at Starbucks? Ew.

Then there’s the whole ingredient list of scones… lots of butter. Lots of wheat flour. Lots of sugar. As delicious as those things are, they don’t necessarily make you feel good afterwards. I wanted to make a gluten free version then seriously lighten it up without losing taste.

This month’s Recipe Redux theme was fresh produce. I didn’t have a ton in my fridge (for once) because I’ve been traveling/socializing so much so I haven’t really been cooking quite as much. I did have a huge thing of blueberries that were begging to be baked into something. I started with a cup of blueberries then realized I wanted these to be really filled with blueberries and added another half cup – good choice.

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Perfect for summer brunch – Blueberry Lemon Lavender Scones

The lemon really brings out the blueberry flavor, too. And isn’t anything involving lavender just… fun? If you aren’t gluten free, regular flour should work. I used Davida’s Gluten Free Flour Blend recipe from her e-cookbook and these turned out perfectly

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Blueberry Lemon Lavender Scones [Gluten Free]


5.0 from 2 reviews
Blueberry Lemon Lavender Scones [Gluten Free]
 
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Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 8 scones
Ingredients
  • 2¾ cups gluten free flour blend
  • 1½ cup fresh blueberries
  • ½ cup unsweetened almond milk
  • 1 egg
  • ¼ almond milk
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp dried lavender
  • 1 tbsp vanilla extract
  • zest from ½ lemon
  • juice from ½ lemon (about 1 tbsp)
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix flour, baking powder, lavender, cinnamon and salt.
  4. In a small bowl, mix together almond milk, egg, maple syrup, coconut oil, vanilla extract, lemon zest and lemon juice until will combined.
  5. Make a well in the dry ingredients and pour in wet ingredients. Mix until just combined.
  6. Your mixture should still be dough-like. If it isn't, add in more flour a tablespoon at a time until a doughy consistency is reached.
  7. Fold in blueberries.
  8. With wet hands, take dough and form into a ball. Place on parchment paper and flatten into a large disk.
  9. With a large knife, cut the disk into half, then into quarters then into eighths.
  10. Bake for 25-30 minutes or until tops of cones begin to brown.
  11. Let cool fully then break apart on cut lines.
  12. Keep in an airtight container for up to one week.
Nutrition Information
Serving size: 1 scone Calories: 212 Fat: 6 g Saturated fat: 3 g Carbohydrates: 38 g Sugar: 7 g Sodium: 422 mg Fiber: 5 g Protein: 5 g

Looking for more summer produce recipes? Check out the rest of this month’s Recipe Redux Challenge entries below.

Chat with me:
Are you a morning person? When are you most productive? What is your favorite type of baked good?

Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]

homemade strawberry almond milk with purely elizabeth muesli

I am 100% predictable. I try to not be predictable (as seen by my ‘go to Mexico and tell my family and like three people’ stunt) but I have a lot of personality traits that as much as I try to change, I just can’t improve on them.

Examples include:

  • Breaking 3 Pyrex bowls while cooking dinner with my friend Sam because I don’t have my shelves properly organized and then breaking a jar two weeks later because I still don’t have things organized (Side note: I am f****d if there is an earthquake, excuse my French).
  • Constantly forgetting my wallet.
  • I’m always late, typically by 15 minutes.
  • Buying a nut milk bag to make nut milk but forgetting to use it.

The last one is what happened with the first time I made this recipe. Luckily the second time I wasn’t so irresponsible.

homemade strawberry almond milk with purely elizabeth muesli

Homemade almond milk – not as scary to make as it sounds!

I recommend you half the recipe if you live alone and aren’t going to go through 10 cups of almond milk in a week. I was literally just trying to make every recipe that included almond milk ever – a lot of Vegan Banana and Blueberry Breakfast Parfaits and chia puddings and an entire box of Purely Elizabeth Muesli. Which I highly suggest making with this Homemade Strawberry Almond Milk.

homemade strawberry almond milk with purely elizabeth muesli

The best breakfast for hot summer days.

This is the first time I ever had muesli to my knowledge and where the hell have I been my whole life? It’s basically kind of like overnight oats but minus chia seeds and with less liquid? Anyway, I threw mine on top of some Greek Yogurt because I’m basically all about adding protein to every meal possible and topped with some more Homemade Strawberry Almond Milk and some unsweetened carob chips because strawberries + chocolate = love.

homemade strawberry almond milk with purely elizabeth muesli

Homemade Strawberry Almond Milk with Purely Elizabeth Muesli

4.7 from 3 reviews
Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beverage
Cuisine: Gluten Free, Paleo, Vegan
Serves: 10 cups
Ingredients
  • 2 cups almonds, soaked overnight
  • 6 cups filtered water
  • 2 cups sliced strawberries
  • 1 cup dates
  • 1 tbsp vanilla extract
Instructions
  1. Place all ingredients in a high power blender and blend on the highest setting until no particles remain.
  2. Place nut milk bag over a large bowl or contained and strain mixture.
  3. Store homemade strawberry almond milk 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.

My friends at Purely Elizabeth sent me some of their new muesli to try but all opinions are my own.

Chat with me:
What personality traits of yours do you wish you could change? How do you top your muesli? Have you ever made homemade nut milk?

Baked Pesto Tuna Burgers [Gluten Free]

Bumblebee Tuna Burgers [Gluten Free]

Last week was a week. I don’t know why I was on the verge of a nervous break down basically all week. I had a lot on my plate and felt pressed for time which always revs up my anxiety.

On Thursday I was supposed to go to the last session of this photography course I have been taking through San Francisco Parks and Recreation. A friend at work told me about “Getting to Know Your DSLR” and I thought I would really learn a lot but the teacher was, to be blunt, pretty awful. I did learn a few good things but the thought of sitting in a room for three hours when I had so much more I could accomplish just stressed me out. There are a lot of good photography resources on the Internet (e-courses, websites, Youtube videos and more) that I need to dedicate the time to learning – but at least I’ll be on my own schedule.

Maybe classes just aren’t for me, which is something I often think about when thinking about getting my MBA. I was terrible at going to class in college. Classes with mandatory attendance policies (most of them) were the bane of my existence. Our time is really precious and sometimes when you’re feeling stressed and have other things you should – or want – to do, you should cut out what isn’t serving you (I tried to tell my father that and he segued into “so I shouldn’t have to give you money for things”… like where does that fit into anywhere?).

Bumblebee Tuna Burgers [Gluten Free]

Save a little time this week by making these tuna burgers in advance!

SO ABOUT THESE TUNA BURGERS. These were a “use up the fridge” recipe before I left for Big Sur/San Luis Obispo last week. I came home to a really good mail day a couple weeks ago which included a box of tuna from Bumble Bee.

I couldn’t decide what to do with the tuna – healthy tuna salad with mustard? Baked tuna and rice cups? The possibilities with a can of tuna are kind of endless. It’s a really great pantry staple people – myself included – forget about. Americans don’t eat enough seafood (with the exception of me, who comes home drunk and eats cold mahi mahi out of the fridge) and it’s so healthy, especially tuna. It’s low fat compared to some of it’s delicious, Mercury-prone friends and basically just a lot of protein (yay!). I try to keep a couple cans on hand at all times.

I made these over the weekend and had them plain, in salads and of course, slathered in mustard with some tomatoes and cheese for dinner of the course of the week. You can sub out the sorghum for any other cooked grain you have on hand – quinoa or rice would work great, too.

Bumblebee Tuna Burgers [Gluten Free]

Baked Pesto Tuna Burgers [Gluten Free]


5.0 from 2 reviews
Baked Pesto Tuna Burgers [Gluten Free]
 
Prep time
Cook time
Total time
 
Entree Cuisine: Gluten Free Author: Cassie Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 4 tuna burgers
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 4 burgers
Ingredients
  • 2 cans Bumble Bee® Solid White Albacore Tuna in Water, drained
  • 1 egg
  • ½ cup cooked sorghum
  • 2 tbsp pesto (I used my arugula pesto)
  • 1 tbsp chopped garlic
  • ¼ tsp lemon pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp red pepper flakes
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Silpat, parchment paper or non-stick aluminum foil.
  3. In a large bowl, mix all ingredients until well combined.
  4. With wet hands (to prevent sticking), pat together four patties from the tuna mixture.
  5. Place on baking sheet and bake for 30 minutes or until golden brown on top, flipping half way.
  6. Enjoy on a bun, salad or plain with mustard.

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

Check out more tuna recipes from Recipe Redux members!

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Chat with me:
How do you deal with too much on your plate? Do you like going to class or do you do better learning on your own? What is your favorite way to eat tuna?