Skillet Cookie

Ingredients
1 cup packed brown sugar
1/2 cup white granulated sugar
1/2 cup butter, softened
1 large egg
3 Tablespoons of milk (I used almond milk)
1 1/2 tsp. vanilla
2 cups GF all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips, divided

Preheat oven to 325. Spray 10 inch cast iron skillet. Beat sugars and butter in mixer until smooth. Add egg, milk, and vanilla until blended. Gradually add flour, baking soda, and salt until combined. Stir in 1 cup of chocolate chips then spread evenly across pan. Top with remaining 1/2 cup chocolate chips and bake about 50 minutes or until set in the center.

Apple Oatmeal Cookies

Ingredients
3 cups GF oats
3/4 cup GF all-purpose flour
2 tsp pumpkin spice
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
2 egg whites
1 tsp maple syrup
1/2 tsp vanilla
1 apple, diced

Preheat over to 350. Beat butter and sugar until fluffy, add egg whites, maple syrup and vanilla and beat until smooth. Add oats, flour, pumpkin spice and salt and combine until smooth. Add apple. Spoon onto baking sheet and flatten slightly. Bake 14-16 minutes or until set.

Adapted from September 2016 Family Circle magazine recipe

Gluten Free Cinnamon Rolls

Thanksgiving morning consisted of sweat pants, Macy's parade, and the sweet smell of cinnamon buns in the over. These were AH-mazing. I added cinnamon and vanilla to the icing and would probably make more of the brown sugar filling next time but otherwise perfecto.

Recipe:  http://www.food-pusher.com/2014/01/gluten-free-cinnamon-rolls.html

Homemade Dog Biscuits

Because you can only bake for yourself so much without getting fat.

Ingredients
1 cup coconut flour
1 cup garbanzo bean flour (plus more for dusting)
1 cup oats
1/2 cup peanut butter
1 overflowing cup of pureed pumpkin
1/2 cup coconut oil, melted
4 eggs
2 tablespoons tumeric

Combine all ingredients in a mixing bowl by hand. Add additional flour to help dough stick. Pat dough out to desired thickness and cut out with cookie cutters or cut into squares. Place on baking sheet and bake at 350 for about 30 minutes or until slightly brown and hard. Allow to cool then let puppies dig in!

Favorite Things

Every once in a while it's fun to reflect on a few of my current favorite things. Lately I've been traveling every chance I get, hence the airplane. The marshmallows are from the James Island County Park annual Holiday Festival of Lights fun run that I do with my sister every year. The sushi is a cucumber wrapped roll at Zen Asian Fusion, and the amazing smelling bubble bath was gifted to me from Royal Labs, a plant that produces organic products for companies like Burt's Bees and is about 3 miles from my house. And all of the pictures were taken on my new iPhone (I've always been an Android user) which has a killer camera!

Paleo Turkey Butternut Squash Lasagna

I wish this looked prettier because it tastes OUTSTANDING. But no such luck. Next time I might make shredded zucchini noodles ("zoodles") instead of flat lasagna strips so I don't have to mess with the layering (as you can see, it doesn't really stay together). You could also layer them in single serve casserole dishes or ramekins (instead of one big dish like I tried) and it would probably hold together better. But either way, the flavors are great no matter how you present it. This has gluten free bread crumbs on top (not paleo) but you could easily leave them off.

Ingredients
3 tablespoons olive oil
1/2 yellow onion, minced
2 cloves garlic, minced
1 lb ground turkey
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 cups leaf spinach, chopped
1 cup goat cheese (optional)
1 1/2 cups shredded mozzarella (optional)
1 lb gluten free lasagna noodles (I used zucchini strips)

1. Heat oil, add onion and allow to brown. Add garlic and stir for 30 seconds. Add turkey, sprinkle with dried herbs. Cook and stir until there is no more pink.
2. Remove from heat and add spinach and goat cheese to mixture. Cook lasagna noodles.
3. Preheat oven to 350 and make butternut squash filling:

    2 lb of cooked butternut squash, riced or mashed
    2 oz mascarpone cheese (optional)
    2 tablespoons unsalted butter
    2 oz goat cheese (optional)
    Salt and pepper

4. Using 9x9 inch dish, spread butternut squash filling on to bottom, line with noodles, then layer with turkey mixture, mozzarella, and squash filling. Add more noodles and repeat, finishing with squash filling and mozzarella. Bake at 350 for about 40 minutes or until cooked all the way through.

Recipe by Emily Lane, Personal Chef

Paleo Veggie Plate

After realizing I could roast veggies at a high temperature (500 degrees) for a shorter amount of time and still get some great flavor, I tried some additional options. This mix is carrots, broccolini, and asparagus tossed in avocado oil, salt, pepper, and onion powder, then roasted for about 20 minutes. The cabbage is sauteed in bacon fat with salt and pepper (OMG) and it's all topped with some rotisserie chicken from the grocery store. Delicious reheated too!

Homemade Bath Products

Spoiler alert...this is what some of you are getting for the holidays :). Got together with some crossfit friends and made bath products from scratch. My favorites are the bath bombs and the body scrub!

Chocolate Body Butter - http://momentswithmandi.com/diy-chocolate-body-butter/

Lip Balm - http://www.theseasonedmom.com/5-minute-diy-lip-balm/

Bath Bombs - http://www.beautybaronline.com/2015/05/diy-bath-bombs.html?m=1

Body Scrub - Coming soon

Desserts

Every few months we have a family dinner and this time we were celebrating my sister's boyfriend and mom's boyfriend's son (did you get all that?)'s birthdays. Their favorite desserts were carrot cake and chocolate caramel, respectively. The chocolate dish is a box of King Arthur gluten-free brownie mix topped with Trader Joe's caramel sauce and mini chocolate chips. Carrot cake recipe is below, don't be weirded out by the baby food, it actually turned out really well!

Ingredients
1¾ c. all-purpose flour (I used gluten free flour mix)
1¾ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. each baking soda and salt
2 jar baby food carrots
3/4 c. cup grated fresh carrots
¾ c. orange juice
½ c. sugar
¼ c. canola oil (I used olive oil)
1 large egg
1 tsp. vanilla extract

1. Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
2. Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
3. In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
4. wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack before icing.

Cream Cheese Frosting
1 brick cream cheese (softened)
½ stick unsalted butter (softened)
1 tsp. vanilla extract
1½ c. confectioners’ sugar
Cinnamon, nutmeg, and allspice to taste

Whip in mixer until light and fluffy. Add powdered sugar and spices to taste.

Original Recipe:  http://www.womansday.com/food-recipes/food-drinks/recipes/a11073/mini-carrot-cakes-recipe-122475/ 

Balsamic Roasted Veggies

I chopped and roasted a pan of brussels and rainbow carrots in olive oil, salt, and pepper at 425 for about 30 minutes, then drizzled a few tablespoons of balsamic vinegar on top and roasted another 15 minutes (until tender). Fancy little upgrade!

Paleo Pizza Crust

Recipe to come...

Crockpot Chicken and Veggies

Good old paleo crockpot chicken three ways! First with some sauteed veggies (yellow peppers, broccoli, mushrooms, and spinach cooked in olive oil), a big scoop of salsa and green onions on top.

Next with lemony butter veggies (broccolini, yellow peppers, zucchini, carrots, and shallots sauteed in butter, a generous squeeze of lemon juice, salt, and pepper.

And finally with some sliced zucchini and spinach sauteed with butter, salt, and pepper and topped with sliced green onions. Never gets old!

Girls Weekend in Chicago

I needed to get out of town and clear my head plus catch up with my friend Kristin, who moved to Chicago several years ago. We had an awesome time with all-you-can-eat sushi, crossfit, improv, and walking all of the cool neighborhoods in the area. Can't wait to go back!

Bloody Mary in a Jar

This was a fun gift that I put together for a co-worker's birthday (thank you Pinterest!). It's a mason jar with a local bloody Mary mix, mini bottle of vodka, mini Tabasco sauce, snack pack of green olives, and a little tin of bloody Mary rimmer salt. So cute!

Sweet Potato Noodles

Ingredients
1 pound flank steak or top sirloin
1 teaspoon cornstarch
1 teaspoon sherry
3 nests sweet potato noodles (from the Asian grocery store), about 8 oz.
3 tablespoons canola oil
1/2 large yellow onion, julienne
1/2 lb broccoli florets
1 cup frozen tri-color bell pepper strips
5 oz tamarind water (from the Asian grocery store)
3 tablespoons fish sauce
3 tablespoons brown sugar
1/2 teaspoon red pepper flakes
Salt
Sriracha (optional)
Cilantro (optional)
Fried egg (optional)

1. Freeze beef for 10 minutes and thinly slice, discarding fat (shave against the grain). Toss beef with cornstarch, salt, and sherry.
2. Simmer salted water, add noodles and cook until no longer chewy (about 6 minutes). Drain and rinse with cold water. Toss with 1 tablespoon of oil.
3. Combine tamarind, fish sauce, and sugar. Heat wok with 2 tablespoons of oil and allow to get hot. Add onion and cook until brown. Add vegetables and red pepper flakes, cover and reduce heat to medium. Cook about 2 minutes until veggies are cooked but crisp. Add beef, noodles and tamarind sauce to pan, cok 3 more minutes.

Recipe by Emily Lane, Personal Chef

Chicken and Broccoli Casserole

I subbed carrots for mushrooms and next time I think I'd add in some cauliflower rice to help make it more 'casseroley' but otherwise pretty tasty!

https://www.grassfedgirl.com/chicken-broccoli-casserole/

Warm Avocado Chocolate Custard

Ingredients
4 tablespoons unsalted butter, cut into small squares
1 cup avocado flesh
1 cup powdered sugar
1/2 cup cocoa powder
1/4 cup cornstarch
1/2 cup coconut milk
1/2 teaspoon vanilla extract

Combine butter, avocado, sugar and cocoa powder in food processor until smooth. Put in sauce pot and add cornstarch and milk. Cook over medium lo heat until warm and thick. Remove from heat and add vanilla.

Great with whipped cream (solid part of coconut milk whipped with vanilla and powdered sugar)!

Recipe by Emily Lane, Personal Chef

Spaghetti Squash with Meat Sauce

A comforting bowl of spaghetti with meat sauce never gets old!

http://ohsweetthang.blogspot.com/2014/10/paleo-ish-bolognese.html

PaleOMG Two Toned Cookies

Recipe to come...

Butternut Squash Kale Baked Frittata

Ingredients
8 eggs
1/4 cup coconut milk
4-5 cups chopped kale, sauteed in butter on stove top until wilted
3-4 cups of roasted butternut squash (tossed with oil/salt and roasted at 400 for 40 minutes)
Garlic
Salt, pepper, parsley, onion powder

Roast squash and saute kale. Whisk eggs and coconut milk, then add in seasonings and veggies. Pour into greased dish and bake at 400 until set (no jiggling and cooked through), about 30 minutes.