Tag Archives: Recipe Redux

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!

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]
 
Prep time
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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?

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Pumpkin Chili | almost getting it together

I’m having a love affair with chickpeas right now. I was dreaming of them every day on my juice cleanse. I think it happened because I didn’t have the foresight to pack anything for the airport on my way back to SF from Pittsburgh. My layover was in Detroit (my least favorite layover EVER, except maybe Cincinnati) and I know from being at that airport numerous times that there are exactly zero healthy options. I grabbed a salad at Bar Symon, the only somewhat decent place to eat at the Pittsburgh Airport. Remembering that I was supposed to eat vegan prior to juice cleansing, I asked for chickpeas instead of chicken. So there you go… the last real thing I had was chickpeas (JK it was a salad from Plant Cafe with baked tofu) therefore, it was the only memory of food I had to go on.

Vegan Two Bean Pumpkin Chili | almost getting it together

Surfing hunger = chili gone in 60 seconds.

Sunday I went surfing in Bolinas with my friend Sandy who I actually met in Nicaragua. There is nothing in the world like long run runger + surfing hunger. I literally walked in the door, threw this in the microwave, cut up an avocado and devoured the bowl in approximately 30 seconds. The spiciness was definitely what my body needed after spending several hours in 50 degree water.

Vegan Two Bean Pumpkin Chili | almost getting it together

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Chili
 
Prep time
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Author:
Recipe type: Entree
Cuisine: Vegan
Serves: 8 cups
Ingredients
  • 1 can chickpeas
  • 1 can great northern beans
  • 1 can pumpkin purée
  • 1 can fire roasted tomatoes
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 1 tsp everyday seasoning
  • ½ tsp red pepper flakes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 roasted garlic clove
Instructions
  1. All all ingredients to slow cooker and cook on high for four hours or low for eight hours.
  2. Serve with avocado slices and other desired toppings.
Nutrition Information
Serving size: 2 cups Calories: 350 Fat: 3.6 g Saturated fat: 0.5 g Carbohydrates: 60.9 Sugar: 8.8 g Sodium: 386 mg Fiber: 18.2 g Protein: 20.4

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Chat with me:
What food are you currently having a love affair with? When are you the hungriest and how do you deal?

Banana and Fig Chocolate Chip Muffins

It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Banana and Fig Chocolate Chip Muffins

If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Don’t let the green color scare you away.

5.0 from 1 reviews
Banana & Fig Chocolate Chip Muffins
 
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A gluten-free, added sugar free snack that can be enjoyed any time of the day.
Author:
Recipe type: Gluten Free
Cuisine: Snack
Serves: 12
Ingredients
  • 2 bananas
  • 3 cups spinach
  • 1½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup dried figs
  • ½ cup unsweetened carob chips
  • ⅓ cup avocado (1/2 avocado)
  • 1 egg
  • 2 tbsp hemp seeds
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray muffin tins or silicon muffin liners with coconut oil.
  3. Put all ingredients except carob chips in a high powered blender (aka a Vitamix) or food processor.
  4. Process until completely combined and it looks like a smoothie.
  5. Fold in carob chips with a spatula.
  6. Pour mixture evenly into prepared tins.
  7. Bake for 20-25 minutes, until tops begin to brown and a fork inserted comes out clean.
  8. Store in an air tight container in the refrigerator for up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 112 Fat: 3.6 g Saturated fat: 1.2 g Carbohydrates: 18 g Sugar: 8.8 g Sodium: 45 mg Fiber: 3.3 g Protein: 3.3 g

Don’t forget to enter my Healthy Skoop giveaway!

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Chat with me:
Do you try things again once you fail or do you just give up? What recipe fails have you had lately?

Blueberry Lavender Vanilla Honey Baked Oatmeal

gluten free Blueberry Lavender Vanilla Honey Baked Oatmeal | almost getting it together

I have had a jar of dried lavender in my spice cabinet for approximately a year and have used it twice, the second being for this recipe (and the first for these meatballs). I think I bought it to make vanilla lavender hot chocolate or something and never got around to it or stopped eating sugar or something dumb.
If there is anything lavender on the menu, I have to buy it (i.e. lavender iced chai from Allegheny Coffee Company). Lavender is also my favorite scent and hell hath no fury than me when L’Occitane is out of lavender shower gel. I think lavender appeals to my love of all things French and France and that forgotten minor in college. (My favorite live flowers are tulips, in case anyone is wondering.)

I can’t think of anything that goes better with lavender than honey. When I was trying to decide what to make with lavender, suddenly I thought – blueberry lavender something. Then I thought “add honey”. When I was mixing this up I realized it could probably use some vanilla, too. Hence, Blueberry Lavender Vanilla Honey Baked Oatmeal was born.

This is gluten-free, full of protein and fiber and really makes your house smell good while it’s baking, too.

gluten free Blueberry Lavender Vanilla Honey Baked Oatmeal | almost getting it together

The perfect summer brunch entree!

Blueberry Lavender Vanilla Honey Baked Oatmeal
 
Prep time
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Author:
Recipe type: gluten free
Cuisine: Breakfast
Serves: 1
Ingredients
  • ½ cup oats
  • 1 egg
  • ½ cup almond milk
  • ¼ cup blueberries
  • 1 tsp honey
  • ½ tsp dried lavender
  • ½ tsp vanilla
  • ¼ tsp baking powder
  • ⅛ tsp pink Himalyan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Spray a ramekin with coconut oil.
  3. Mix oats, lavender, baking powder and salt in ramekin.
  4. In a small bowl, beat egg into almond milk and then add vanilla.
  5. Pour wet mixture into dry mixture and mix well.
  6. Carefully fold in blueberries.
  7. Put ramekin in oven and bake for 40 minutes or until cooked through and top begins to brown.
  8. Top with honey and serve with additional fresh berries.
Nutrition Information
Calories: 282 Fat: 8.4 g Saturated fat: 1.9 g Carbohydrates: 40.4 g Sugar: 10.4 g Sodium: 390 mg Fiber: 5.5 g Protein: 11.7 g

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Chat with me: Do you love all things lavender? What is your favorite baked oatmeal recipe (leave me a link in the comments!)?