If you love cherry tomatoes and bright, light pasta dishes, be sure to try this Roasted Salmon and Cherry Tomato Puttanesca. 

This Roasted Cherry Tomato Pasta Puttanesca is made with a thinner and lighter “sauce” because of the roasted cherry tomatoes that cling to the starchy pasta after you toss it all together. I love how the fresh cherry tomatoes add a lovely freshness to the dish and a bright pop of flavor! Roasting the cherry tomatoes brings out their natural sweetness plus, you end up with a fun mix of textures. They play so well with the tang and saltiness from the capers and olives for a fun twist on the classic Italian pasta. 

Typically, when I make a puttanesca at home, I simply add anchovies for the fish element. Here, to make it a little heartier, I added salmon filets that are simply roasted with the cherry tomato mixture and flakes into the sauce. Making it a wonderfully easy, delicious, and nutritious weeknight dinner.

I also love that you can put most of the ingredients in a baking dish and allow the oven to do the work. Giving you a little extra time to clean up the kitchen and set the table for dinnertime! 

While you can enjoy Roasted Salmon and Cherry Tomato Puttanesca any time of the year, this dish is especially wonderful in the spring or summertime. I hope you enjoy!

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Roasted Salmon and Cherry Tomato Puttanesca

Dietary: Dairy-Free, Gluten-Free

Total Time 40 minutes

Servings 6

Ingredients

• 1 ½ pounds cherry or grape tomatoes
• ½ cup halved and thinly sliced shallot or 1 large shallot
• 4 garlic cloves thinly sliced
• 1 cup drained pitted and torn kalamata olives
• 2 tablespoons drained capers
• 1/3 cup extra virgin olive oil, plus 2 tablespoons, divided
• ½ teaspoon crushed red pepper flakes plus more for serving
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice or 1 lemon
• 1 tablespoon balsamic vinegar
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup finely sliced fresh basil plus more for serving
• Four 6-ounce filets of salmon pin-bones removed and skin off
• 8 ounces gluten-free brown rice linguine

Instructions

• Preheat the oven to 425℉. Bring a large pot of water to a boil.
• In a 9x13 baking dish, combine the tomatoes, shallot, garlic, olives, capers, 1/3 cup of the olive oil, red pepper flakes, salt, black pepper, lemon juice, balsamic vinegar, parsley, and basil. Toss until well combined. Transfer to the preheated oven and bake, uncovered, until the cherry tomatoes begin to burst, about 15 minutes.
• Remove from the oven and toss. Nestle the salmon filets in the cherry tomatoes and drizzle with the remaining olive oil. Transfer back into the oven and bake until the salmon is cooked through and flakes easily with a fork, about 8 minutes.
• Meanwhile, add the linguine to the boiling water and cook until al dente according to package instructions. Drain the pasta and transfer to a large serving bowl.
• Flake the salmon into bite-sized pieces then carefully pour the salmon-tomato mixture over the cooked pasta and gently toss until the pasta is just coated in the sauce. It might seem a little overly runny at first, but the pasta will drink up the liquid from the cherry tomatoes within a few short minutes. Taste and add more salt to taste, if desired.
• To serve, garnish with more fresh basil and crushed red pepper flakes, if desired.

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Have you ever tried Lofthouse Cookies? The classic grocery store frosted cookie was a staple in my childhood, and one of my absolute favorites! Today you MUST try my Lofthouse Cookie Bars for a sweet, nostalgic treat! 

If you’ve never had a Lofthouse Cookie before, they are a unique take on a sugar cookie. What makes them different? Well, unlike standard sugar cookies, Lofthouse cookies are made with both baking soda and baking powder for a soft and airy texture– almost the cross between a cookie and cupcake. 

Here, I’ve made a rendition that seriously couldn’t be easier and the ingredient list is pretty darn simple, too! Made gluten-free, grain-free and easily modified to be dairy-free, this better for you rendition is also pretty quick and easy to make, too. I am a sucker for making a cookie bar instead of actual cookies. I find with paleo cookies, you really need to let the dough chill in the fridge for best results and… well, I have no patience. Making them into bars means: 1. I don’t have to wait for them to chill and 2. I don’t have to roll individual balls. Lazy baker for the win! 

These cookie bars are also just so festive and fun. They are simple enough to make with your kiddos and pretty foolproof– the only dreadful part? Waiting for the cookie base to completely cool. Trust me, I lose my patience sometimes and ice them too soon. It’s just not so cute when the icing starts to slowly melt off the sides.

If you are like me and grew up going to birthday parties and potluck dinners with Lofthouse Cookies, you’re going to love the soft, pillowy, and adorably pink frosted cookie bars!

Love this recipe? Try some of these other easy sweets:

Grain Free Strawberry Snacking Cake 

Paleo Cosmic Brownies

Easy Paleo Banana Nut Muffins

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Lofthouse Cookie Bars

Total Time 1 hour 15 minutes

Servings 12 squares

Ingredients

For the Sugar Cookie Base:

• 3 cups superfine almond flour
• 1 cup tapioca flour
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 6 tablespoons melted unsalted butter sub ghee for paleo
• ½ cup maple syrup
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 large egg

For the Frosting:

• 4 ounces dairy-free cream cheese softened (I use KiteHill)
• 2 tablespoons unsalted butter softened (sub Vegan butter for DF)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• Pink gel food coloring
• 1-2 tablespoons rainbow sprinkles

Instructions

Bake the Cookie Base:

• Preheat the oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.
• To a large bowl, add the almond flour, tapioca flour, salt, baking powder and baking soda. Whisk to combine and so that there are no lumps.
• Add the melted butter, the maple syrup, vanilla extract, almond extract and egg. Using a rubber spatula, stir until well combined and a sticky dough forms.
• Transfer the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Bake for 20 to 22 minutes until golden brown and a cake tester comes out clean when pressed in the middle of the pan. Remove from the oven and let cool slightly, about 5 minutes, before transferring to a cooling rack. Let cool completely before frosting, at least 30 minutes.

Make the Frosting:

• Meanwhile, make your Frosting. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, and vanilla extract. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 minutes until combined.
• Add some gel food coloring (a little goes a long way, I use just 1 drop) and mix until the desired color is reached.
• Transfer the icing to the fridge until your cake is completely cooled.
• When the cookies have cooled, use a small offset spatula or the back of a butter knife to frost the cookies with a generous dollop of frosting. Sprinkle with desired amount of rainbow sprinkles. Let rest for 15 more minutes for the frosting to harden before carving into squares and serving. Enjoy!

Photography and styling by Eat Love Eats.

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If you are looking for a festive and healthy new weeknight dinner, you’ll have to give this quick and easy Sheet Pan Salmon with Veggies and Creamy Zhoug a try. 

The star of the show, per usual, is in the sauce for this sheet pan dinner. The Zhoug, a Middle Eastern spicy cilantro sauce, is mixed with yogurt to cool the spice. The flavor, similar to the Zhoug sauce from Trader Joe’s, is fantastic and can be used in a variety of ways. You can use this creamy sauce as a dip for veggies, a spread for a sandwich, to drizzle on grilled chicken, or to amp up any weeknight meal as I did here. 

I will say, I was skeptical when I fed my family this one as I was not sure whether or not my girls (10 and 7 years old) would be interested and enjoy the Zhoug… but boy, was I wrong! They absolutely loved drizzling it over their salmon and veggies. As I mentioned before, the addition of yogurt to the Zhoug really cools the spice and makes it not too spicy at all! Just a lot of delicious flavors to amp up the meal. 

Also, if you are someone that is dairy-free and looking to make this dish, the Zhoug is still fantastic without the ‘creamy’ element. Simply omit the Greek yogurt and this more traditional Middle Eastern-inspired sauce is just fabulous!

This Sheet Pan Salmon with Veggies and Creamy Zhoug will come together so weekly for any busy weeknight and I hope you and your family enjoy it as much as mine did! 

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Sheet Pan Salmon and Veggies with Creamy Zhoug

Total Time 35 minutes

Servings 4 people

Ingredients

For the Creamy Zhoug Sauce:

• 1 jalapeno seeds removed and roughly chopped
• 2 garlic cloves
• 1 cup roughly chopped cilantro leaves and tender stems packed
• 1 teaspoon ground cumin
• ½ teaspoon ground cardamom
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• ½ teaspoon aleppo pepper flakes (sub crushed red pepper flakes)
• 1/2 cup extra virgin olive oil
• ½ cup plain greek yogurt
• 2 tablespoons freshly squeezed lemon juice or 1 lemon

For the Sheet-Pan Salmon:

• 1 medium sweet potato halved lengthwise and thinly sliced into half moons
• 3 tablespoons extra virgin olive oil divided
• 1 teaspoon kosher salt divided
• 4 cups broccoli florets or 1 large head
• Four [6-8 ounce] salmon fillets pin bones removed
• 2 teaspoons za’atar seasoning

Instructions

• Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.

Make the Zhoug:

• In a food processor or wide-mouth jar using an immersion blender, combine all of the Zhoug ingredients and blend until the sauce is mostly smooth, scraping down the sides as needed. Set aside.

For the Sheet Pan:

• Place the sweet potatoes on the prepared baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of the kosher salt. Toss until well combined and spread the potatoes into a single layer. Transfer to the oven and roast until the sweet potatoes are tender and begin to get golden brown on the edges, about 15 minutes.
• Remove from the oven and push the potatoes to the edges of the baking sheet. In a medium bowl, toss the broccoli, 1 tablespoon of olive oil and ½ teaspoon kosher salt until well combed. Add around the baking sheet with the potatoes, making space in the center for the salmon filets.
• Add the salmon filets to the center of the baking sheet and brush the flesh with the remaining tablespoon of the olive oil. Season with the za’atar seasoning. Transfer to the oven and bake until the salmon is cooked through and flakes easily with a fork, 12 to 15 more minutes.
• Divide amongst four plates and serve with the creamy zhoug sauce and enjoy!

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If you’ve never heard of the beautiful Island of Nevis, let me assure you it’s time to change that. We recently went on a family vacation there (my kids: ages 10 and 7, my cousin’s kids: ages 8 and 3). From our travels, I created this Nevis Travel Guide!

Nevis is the smaller of the two islands comprising the nation of Saint Kitts and Nevis in the Caribbean. It’s known for sandy beaches, crystal clear water, and beautiful jungles. Its vibe is easy going, relaxed, and the Nevisian people are friendly and kind. The island is underdeveloped with no street lights and while driving around, you’ll pass donkeys, herds of goats, and sheep along the road. It’s the perfect getaway for those who love raw nature and a relaxed way of life. 

Let’s First Talk About Getting There:

It’s a bit of a mission, depending on where you are coming from, to get to and from Nevis. For us (coming from Dallas) this is what our adventure looked like:

Phase 1: Flight from DFW to Miami (about 3 hours)

Phase 2: Flight from Miami to St. Kitts (about 3 hours)

Phase 3: Taxi Cab from St. Kitts Hotel to the ferry (15-20 Minutes)

Phase 4: Ferry ride from St. Kitts to Nevis Island (15-20 Minutes)

So yeah, it’s a bit of a mission, but totally worth all the fuss, in my opinion. Most of the hotels will help coordinate your taxi from the airport to the ferry and then the ferry to the island so it all went very seamlessly for us. The ferry ride is short and sweet and you feel like you are truly in an episode of White Lotus — minus all the crazy stuff that happens later in the series, haha!

Moving on, let’s talk about once you get there and all of the fun you can have. Here are the places that we enjoyed while in Nevis and some that we weren’t able to make it to, but came highly recommended. Thank you all (via Instagram) who shared your favorite spots with me, we had the most wonderful trip and I always appreciate you sharing your intel with both me and this community! 

If I missed any of your favorites please write in the comments below so others can see where you love to eat, things you love to do, and where you love to stay on Nevis so we can grow this Nevis Travel Guide.

Where to Eat:

Sunshine’s– Easy walk down the beach from the Four Seasons. Known for their drink the “Killer Bee” and Lobster! A must for lunch.

Lime Beach Bar- Another easy walk down the beach from the Four Seasons for casual lunch and drinks. Next to Sunshine’s.  

Montpelier Plantation Inn Restaurant– Great for a nicer dinner out, really cool property. Ask to reserve a table in The Mill for a romantic, candlelit dinner! 

Indian Summer- Roadside spot with great Indian food

Yachtsman Grill– Casual dinner or lunch spot, best for pizza. Great to take a rowdy group of kids as they can run around on the beach during dinner.

Drift– Loved this spot! Great food, and beautiful views for dinner! Be sure to go for sunset! 

Luna– Same owners as Drift! Serves tapas and more. Lovely for dinner. 

Banana’s – Super cool restaurant inside the jungle. Great drinks and people! Go for sunset drinks on the rooftop, then for dinner after! 

Golden Rock Inn– MUST do! My Nevis Travel Guide would not be complete without this. This was my personal favorite dinner spot. The property here is stunning and you must go for lunch or dinner! 

Paradise Beach Nevis– Can also walk here from the Four Seasons (or a very quick cab ride). A beautiful beachfront property and a great spot for a fun lunch. 

Mango– The Four Season’s property has a handful of places to dine, but I will be honest, they weren’t my favorite, I preferred to get off the property and dine at some of the more unique restaurants around the island; however, Mango was a good one! 

On The Dune- Another Four Seasons establishment. Out of all of the Four Seasons restaurants, this one was my favorite. 

THINGS TO DO:

-SPA at Four Seasons- Amazing treatments here!  Most services incorporate organic, locally-sourced botanicals and ingredients. I had an amazing deep tissue massage here. 

-Golf at the Four Seasons- if you are a golfer, or have a golfer in your life, this Golf course is stunning. A definite must for golf lovers. 

-Rent a Catamaran and go snorkeling- we rented a private charter with Leeward Island Charters and it was by far my favorite adventure! 

-Go to the Botanical Gardens 

-If you are staying at the Four Seasons, ask the Hotel Attendant to give a Golf Cart Monkey Tour! 

-The bike around the island is 26 miles, we did not do this but word on the street is that it is uphill and difficult  

-Tour of the Island: our taxi driver offered this, it is a great way to see the island and the old sugar plantations. Note that Nevis has a rich history, and In 1968, Nevis became a British colonial holding, valued for its very rich production of sugar. The whole island other than the steep slopes of Nevis Peak turned to sugar plantations and Remnants of sugar and cotton plantations that exploited slave labor until the late 1830s are throughout Nevis. As you travel through the island, you’ll see that some of these are now hotels, Inns, or restaurants– a complicated reality on this tiny island. 

-Alexander Hamilton Museum- Alexander Hamilton was born in Nevis and lived there until the age of 9. His story is detailed at the Museum of Nevis History.

Where to Stay:

Four Seasons– this is where we stayed during our stay! There is *a lot* to do here and its location is great for other festivities on the island.  Between golf, pickle ball, beautiful beaches, multiple restaurants, a great kids club, multiple pools, and a fabulous spa– you really cannot go wrong with staying here. 

Golden Rock Inn– we went to dinner here one night and the property was absolutely breathtaking! 

Paradise Beach Nevis– a luxorious and secudled collection of 13 private villas/beach houses. 

Other Random Notes:

Taxi Cab Driver: There are so many amazing Taxi Cab drivers on the island that will quickly become your go-to source for exploring the island, getting to and from restaurants, and learning more about the History of the Island. We had a driver named Curvis, and he was wonderful. Ask your hotel for him– it’s a small island and I guarantee they can connect you with him. 

Duty Free Alcohol at Airport or at first stop in St. Kitts when you’re waiting for a boat to pick up. A great way to stock up before heading to the hotel. 

Again, if I left off any of your favorite restaurants, hotels, tips, or tricks in this Nevis Travel Guide, please share in the comments below for others to see! Thank you! 

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If you are looking for a fun way to jazz up your next weeknight chicken dinner, this Skillet French Onion Chicken with Mushrooms is easy and delicious to make! 

This one-skillet dinner offers a fun twist on the beloved French Onion soup. Tender chicken breasts nestle in a French onion soup-inspired caramelized onion sauce that has mushrooms in it to add some veggies to this one-skillet dinner. The juicy chicken is then topped with gruyere cheese and baked to melty perfection. It’s the perfect protein-forward version of the classic soup!

Aside from the main items in the dish — the chicken, the onions, the mushrooms, and the cheese — the ingredient list remains pretty short. A few extra ingredients like the addition of Dijon, fresh thyme, and white wine amp up the dish, making it even more fabulous. The chicken is browned in the skillet before adding the additional layers of flavor, then it is transferred to the oven to finish roasting and to get the cheese nice and melty. I always love when dishes finish in the oven, giving me just enough time to tidy up the kitchen and set the table for dinner. So rich in flavor yet so easy to make! 

As far as pairings go, this dish pairs well with so much! I like to serve mine with wild rice and a roasted vegetable this is in season, preferably Brussels sprouts, broccolini, or asparagus. You can also keep it simple and serve it with a side salad! You really cannot go wrong here. 

Also, while photos show only 3 chicken breasts, there is definitely enough sauce for 4 chicken breasts depending on their size! I used three larger breasts here that equaled about 1 1/2 pounds, as listed in the recipe below. 

I hope you and your family love this skillet chicken dinner as much as mine does! 

Want more One-Skillet Chicken Dinners? Here are a few of my favorites:

Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs

Salsa Verde Chicken Enchilada Bake 

Whole30 Skillet Chicken Piccata 

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Skillet French Onion Chicken with Mushrooms

Total Time 30 minutes

Servings 3 to 4

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• 1 ½ tbsp cassava flour
• 3 tablespoons extra virgin olive oil
• 1 small yellow onion halved and thinly sliced
• 8 ounces thinly sliced baby bella mushrooms
• 2 teaspoons dijon mustard
• 2 teaspoons fresh thyme leaves
• ½ cup dry white wine
• ¼ cup low-sodium beef or chicken broth
• ½ cup freshly grated gruyere cheese

Instructions

• Preheat the oven to 375F.
• Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
• Season both sides of the chicken evenly with the salt, pepper and smoked paprika.
• Add the cassava flour to a shallow bowl and dredge both sides of the chicken into the flour so that it evenly coats all over. Shake off excess.
• Heat the oil in a large, oven safe skillet over medium-high heat. Add the chicken and cook until golden-brown on both sides, 2 to 3 minutes per side. Transfer the browned chicken to a clean plate and set aside.
• Reduce the heat to medium, add the onion, mushrooms and garlic and cook, stirring, until tender, 5 to 7 minutes.
• Stir in the dijon and fresh thyme until combined. While stirring, add the white wine and broth and stir until well combined.
• Nestle the chicken back into the skillet and top with the gruyere cheese. Transfer to the oven and bake until the chicken is cooked through and the cheese is lightly browned and bubbly, about 10 minutes.
• Remove from the oven, serve and enjoy!

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When it comes to making dinner, I love making a build-a-bowl feast. These Harissa Lamb Meatball Bowls are so easy to make and packed with delicious flavor. It will be a warm welcome to your dinner rotation!

Because my kids love meatballs, it’s always fun to introduce new flavors to them in the form of a meatball. Here, I’ve used lamb meat that is infused with curry powder and harissa. I love this combination and these meatballs might feel intimidating to a new palate, but I can assure you they are total crowd pleasers. These flavors shine just enough as to not overwhelm the palate and pair beautifully with the other elements in this bowl. 

While these delicious meatballs are baking off in the oven, a quick cucumber salad and tahini sauce is made. Both are very simple to make and quick enough to make within the 15 minutes that the meatballs are baking. 

It all comes together over a bed of brown rice, but quinoa would be lovely here, also! My kids aren’t the biggest fans of quinoa, so brown or white rice is typically what we gravitate to when it comes to a bowl night. The crisp and bright cucumber salad pairs beautifully with the warmly spiced lamb meatballs and the creamy/tangy tahini sauce. I load mine up with fresh dill, but cilantro works great here, too! 

The end result was a definite crowd pleaser on my family table and I hope it is for yours, too! If you love this recipe try a few others that have similar flavors:

Harissa Harvest Bowl

Sheet Pan Harissa Chicken + Veggies with Lemon Aioli 

Curried Salmon Farro Bowls

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Harissa Lamb Meatball Bowls

Total Time 25 minutes

Servings 4

Ingredients

For the Meatballs:

• 1 lb ground lamb or beef
• 1 large egg
• 2 tablespoons harissa sauce I use Mina mild
• 1 teaspoon kosher salt
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 4 tablespoons tapioca flour

For the Cucumber Salad:

• 2 cups quartered lengthwise and thinly sliced cucumber or 1 cucumber
• 1 cup quartered cherry tomatoes
• ½ cup halved and thinly sliced red onion
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Tahini Sauce:

• 2 tablespoons tahini
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon minced cilantro
• Pinch of salt

For Serving:

• 2 cups cooked brown rice
• Fresh Dill

Instructions

• Preheat the oven to 400F and drizzle a small baking sheet with olive oil to lightly coat the bottom.
• In a medium bowl, combine all of the meatball ingredients and using clean hands, mix to combine. Roll into 1-inch balls and place on the prepared baking sheet. Damp hands help if the meatballs are difficult to roll.
• Place the meatballs in the preheated oven and bake until golden brown and cooked through, about 15 minutes.
• Meanwhile, In a medium bowl, combine all of the cucumber salad ingredients and toss until well combed. Set Aside.
• In a small bowl, combine all of the tahini drizzle ingredients and stir until well combined. Add warm water until the consistency is still thick but all a little bit drizzle-able (you'll need anywhere from 2-4 tablespoons depending on how thick your tahini is). Set Aside.
• To serve, divide the brown rice amongst 4 bowls. Add the meatballs, the cucumber salad, a dollop of the tahini sauce, a dollop more of harissa (if desired), and garnish with fresh dill. Enjoy!

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This veggie-packed immune boosting Coconut-Ginger Lentil Soup is going to be on repeat in my house. Bursting with flavor and with nutrients, this soup is the perfect thing to make when you’re feeling like you may need a little extra boost!

I love this vegetarian friendly soup. It uses a lot of pantry staples and it helps use up that tub of miso and red curry paste that may be sitting in your fridge (I know mine always has it)!  It’s also a soup that I whipped up using what I had on hand when I was feeling under the weather recently. I love adding immune boosting ingredients like ginger and turmeric to my meals when I feel a little icky. Both Ginger and Turmeric are said to have benefits like fighting inflammation, boosting immunities, and delivering digestive support. They are both easy ingredients to toss into your favorite chicken noodle soup recipe and most soups you may crave when feeling sick. 

I didn’t want to go to the grocery store and found myself hunting in my fridge and pantry. I love when this happens and the end result is just delightful. That was the case here, an easy soup that is pure delicious! The hearty lentils are a good source of protein, so you won’t miss the meat in this recipe and you’ll definitely be left nice and fueled. They also soak up all the incredible flavor from the garlic, ginger, and coconut! A double whammy! 

If you are looking for a hearty and healthy soup, this lentil soup really has it all and is destined to become a favorite in your kitchen. I hope you enjoy it as much as we did! 

If you love this recipe and are looking for others like it, here are some of my other favorites:

Tikka Masala Lentils

Green Curry Chicken Noodle Soup

Easy Chickpea and Kale Tuscan Style Soup

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Immune-Boosting Coconut Ginger Lentil Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ cup halved and thinly sliced shallot or 1 large shallot
• 1 cup thinly sliced carrot or 1 large carrot
• 4 garlic cloves minced
• 2 inch knob ginger peeled and finely grated
• 2 cups sliced shiitake mushrooms
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon white miso paste
• 1 tablespoon red curry paste *I like Mae Ploy Brand
• 1 teaspoon turmeric powder
• 1 cup brown lentils
• 4 cup vegetable broth
• 2 tablespoons coconut aminos
• 1 cup unsweetened full fat coconut milk
• 2 cups shredded kale
• 3 green onions thinly sliced on the diagonal, plus more for serving
• 2 tablespoons freshly squeezed lime juice or 1 lime
• Fresh cilantro leaves for serving

Instructions

• Heat the oil in a large pot or dutch oven over medium heat. Add the shallot, carrot, and garlic and cook, stirring, until the carrots are tender, about 4 minutes.
• Add the ginger, mushrooms, salt and pepper and continue cooking, stirring, until the mushrooms have softened, about 3 minutes. Add the miso, red curry paste, and turmeric and stir until well combined.
• Add the lentils, the broth and the coconut aminos and bring the soup to a rapid simmer. Once simmering, reduce the heat to a light simmer, about medium-low heat, cover and cook until the lentils are just tender, about 20 minutes.
• Uncover and stir in the coconut milk and kale. Cook, uncovered and simmer lightly until the kale has wilted, about 5 minutes.
• Remove from the heat and stir in the green onions and lime juice.
• To serve, ladle into bowls and top with more green onions and fresh cilantro. Enjoy!

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Wow. This Creamy Sun Dried Tomato Basil Chicken is going to become a new favorite on your dinner rotation. 

Easy enough to make on a Wednesday, but impressive enough to entertain guests on the weekend, this Creamy Sun Dried Tomato Basil Chicken is packed with big flavor in every single bite. 

Chicken is lightly dusted in cassava flour and seared until golden brown in a skillet. Once that is set aside, sun dried tomatoes are sauteed along with shallots, garlic and cherry tomatoes until they blister and begin to burst open. Finished with a little tomato paste to help richen up the flavor of the broth and cream, this dish is mega-packed with beautiful flavor and textures. 

My husband, a sun-dried tomato skeptic, was blown away by the flavors of this dish. Not to mention, my 10 and 7 -year-old daughters devoured it, too. The tomatoes burst open to let out a natural sweetness and brightness, while the sun-dried tomatoes add a tangy bite of umami. While ripe tomatoes also have umami, the intensely concentrated flavor of sun dried makes them an umami secret weapon that makes this dinner simply irresistible! 

I like to serve this dish with a little gluten-free brown rice pasta and some roasted broccoli. Anything simple pairs beautifully with this flavor-forward skillet dish.  I just know you are going to love this recipe as much as we did, happy cooking!

For Similar Recipes:

Pan-Roasted Chicken with Cherry Tomatoes 

Gluten-Free Chicken Piccata Meatballs

One-Pot Chicken Florentine Pasta

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Creamy Sun-Dried Tomato Basil Chicken

Gluten-Free, Grain-Free, Dairy-Free, Paleo, Whole30

Total Time 35 minutes

Servings 4

Ingredients

• 4 small boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons cassava flour
• 2 tablespoons extra virgin olive oil, plus more if needed
• 1 pint cherry tomatoes
• ½ teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• ½ cup halved and thinly sliced shallot or 1 large shallot
• ¾ cup julienne-cut sun-dried tomatoes packed in oil
• 2 tablespoons tomato paste
• 1 cup low-sodium chicken broth
• 1 cup unsweetened full fat coconut milk, sub heavy creamer
• ½ cup thinly sliced basil leaves
• toasted pine nuts, optional for serving

Instructions

• Pat the chicken dry and season both sides with salt and pepper. In a shallow bowl, add the cassava flour. Dredge each piece of chicken into the flour so that they are evenly coated, shaking off any excess.
• In a cast iron skillet, or other oven-safe skillet, heat the oil over medium-high heat. Place the chicken into the skillet and cook until golden brown on each side, 2 to 3 minutes per side. Transfer to a clean plate and set aside.
• Reduce the heat to medium and add the cherry tomatoes, red pepper flakes, garlic, shallot, and sun-dried tomatoes. Cook, tossing often, until the tomatoes begin to blister and soften, about 4 minutes.
• Add the tomato paste and stir until well combined (it’s okay if the tomatoes begin to burst open and break). Stir in the chicken broth until the tomato paste is well incorporated and reduced by half, about 3 minutes.
• Stir in the coconut milk and bring the sauce to a rapid simmer. Once simmering, reduce to a light and steady simmer (about medium to medium-low heat) and nestle the chicken back into the sauce and top with the basil. Cook, simmering uncovered, until the sauce has thickened and the chicken is cooked through, 7 to 10 minutes.
• Top with toasted pine nuts (if using) before serving.

The post Creamy Sun Dried Tomato Basil Chicken appeared first on The Defined Dish.

There is something so elegant yet classic about a red velvet cake, and this Grain-Free Red Velvet Cake is going to blow you away! 

Perhaps it’s the name or that beautiful, bold red color, but slicing into a Red Velvet Cake just makes you stop for a moment and stare. This Grain-Free Red Velvet Cake recipe is made from scratch for the best flavor and a moist, tender crumb that pairs wonderfully with a tangy, sweet cream cheese frosting. I am obsessed with cream cheese frosting, and this cream cheese frosting is easily made dairy-free if you are someone looking for a delicious dairy-free and grain-free red velvet cake. 

Now, typically a red velvet cake has a few layers, but I admittedly don’t love the added stress of a layered cake and am more of a “snack cake” kinda gal. What are snacking cakes, you ask? Uh, just about the best way to cake. As their name suggests, snacking cakes are not for birthdays or elegant celebrations. They are more for baking on a whim and consuming casually. You know, like whenever the heck you want some dang cake. However, while I might casually whip this up on a Wednesday, I will also proudly serve this “snacking” cake on a special occasion. It’s a gem of a recipe. All the deliciousness with way less work.

Now…what makes a Red Velvet Cake red? Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. However, a lot of modern recipes use some red food coloring to give it the right hue. But, it’s important to use a red food color gel as opposed to the liquid dye. The taste and texture won’t change a bit, but if you use liquid food color it definitely turns more purple than red. 

Looking for more recipes like this? Try a few of my favorites:

Grain-Free Carrot Cake

Grain-Free Strawberry Snacking Cake 

Paleo Cosmic Brownies

Print

Grain-Free Red Velvet Cake

Prep Time 15 minutes

Cook Time 25 minutes

Cool Time 35 minutes

Total Time 1 hour 15 minutes

Servings 12

Ingredients

For the Cake:

• Nonstick cooking spray
• 2 cups superfine almond flour
• 1 cup tapioca flour
• 3 tablespoons cacao powder
• ½ teaspoon kosher salt
• 3 large eggs at room temperature
• ½ cup avocado oil
• ½ cup maple syrup
• 2 tbsp Coconut sugar
• ¼ cup unsweetened coconut milk
• 2 tablespoons pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1 ½ teaspoons baking soda
• 1-2 teaspoons red food color gel see note

For the Frosting:

• 4 ounces cream cheese room temperature (sub dairy-free cream cheese for dairy-free; I use Kite Hill brand)
• 2 tablespoons unsalted butter room temperature (sub vegan butter for dairy-free)
• 2 teaspoons vanilla extract
• 2 ½ cups powdered sugar
• ¼ cup chopped pecans optional for topping

Instructions

Make the Cake:

• Preheat the oven to 350℉. Coat a 9x9 square baking pan with avocado or coconut oil spray and place a parchment sling into the pan for easy removal. Set aside.
• In a medium bowl, sift together the almond flour, tapioca flour, cacao powder, and salt. Set aside.
• In a large mixing bowl, or a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3 to 4 minutes until they are pale yellow and fluffy. Mix in the avocado oil, maple syrup, coconut milk, vanilla extract, vinegar, and baking soda. Beat on medium to combine.
• Adjust the mixer speed to medium-low, and working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1 to 2 minutes until everything is well combined.
• Tip the batter into the prepared baking pan. Transfer to the oven and bake until the top is lightly browned and when pricked with a cake tester it comes out clean, about 25 minutes. If the top starts to get overly browned, place a sheet of foil over the top, but do note this is a darker cake.
• Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then use the parchment sling to carefully transfer the cake to a wire rack until completely cooled before you frost..

Meanwhile, Make the Frosting:

• In a stand mixer with the paddle attachment add the cream cheese, butter, and vanilla extract. Beat on medium for 2 to 3 minutes until light and fluffy. Next, slowly add the powdered sugar, beating on low at first to get it combined. Continue to increase the speed and beat on high for 2 to 3 minutes until well combined. Transfer the icing to the fridge until your cake is completely cooled.

Notes

To get the true ‘red’ color that you want in a red velvet cake, I recommend using food color gel instead of traditional liquid food coloring. I have made this cake with the traditional liquid food coloring and while the flavor of the cake is still great, it did not turn out ‘red’ and actually looked more purple. 

Note, red food gel can vary in color based on the brand you purchase so you may need more or less food coloring depending on the brand you get. Usually, 1 ½ teaspoons of the gel creates a rich, beautiful red color.

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Sandwich lovers, unite- it’s time to make the ultimate sandwich! It is essential that you save plenty of leftover Cuban-Inspired Pulled Pork so that you can make these incredibly delicious Cuban Sandwiches. 

A Cuban sandwich, also known as a Cubano, is a grilled ham-and-cheese sandwich variation that was created in Florida by Cuban immigrants who needed a filling and easy-to-carry lunch [source: The Spruce Eats]

If you’ve never experienced a Cuban sandwich before– be prepared to fall in love. Typically the sandwich is layered with two kinds of pork (I use the leftover pulled pork and sliced ham), melted swiss cheese, pickles, and mustard. It is then toasted in butter and pressed to perfection. This is truly one ultimate sandwich for pork lovers! 

While versions vary in this popular Cuban-American sandwich, the essential ingredient is the roasted pork, traditionally marinated in a mojo sauce redolent with orange juice, lime juice, garlic, oregano, and cumin. Like I mentioned, I use my leftover Cuban-Inspired pulled pork, which is slow-cooked in a garlicky and herby mojo sauce. I also reserve some of the mojo to drizzle on my Cuban sandwich to elevate the sandwich even further. 

One of the best gifts I was given for my wedding was a panini press, which is what I used here when making these sandwiches. You can also use a heavy bottom skillet to press the sandwiches while grilling if you don’t have one.. but be sure to add a good panini press to your list of things to add to your kitchen. It’s truly one of the most fun gadgets to have around for sandwich making! 

If you make my Cuban-Inspired Pulled Pork, it truly is the gift that keeps on giving. You can make bowls, wraps, tacos, and of course, the best– a delicious Cuban Sandwich! Enjoy! 

If you love this recipe, here are some other faves you might love, too!

Grain-Free Rueben Quesadillas

Whole30 BBQ Pulled Pork Sliders

Print

Cuban Sandwiches

Total Time 15 minutes

Servings 2

Ingredients

• 2 tablespoons mayo
• 2 tablespoons yellow mustard
• 1 tablespoons grainy dijon mustard
• 2 tablespoons butter
• 2 ciabatta bread rolls sliced in half lengthwise
• Cuban Inspired Pulled Pork
• Mojo
• Sliced dill pickle chips
• 8 slices swiss cheese
• 4 thin slices of deli ham I use black forest

Instructions

• In a small bowl, stir together the mayo, yellow mustard and grainy mustard until well combined.
• Rub the outer side of the top and bottom of each roll with 1 tablespoon of the softened butter and arrange, butter-side down, on a cutting board. Spread the mustard mixture on the inside of each piece of bread.
• On the bottom half of each piece of bread, layer 2 slices of Swiss cheese, followed by 2 slices of ham, a layer of Cuban-Inspired pulled pork, a drizzle of the mojo sauce, a few slices of pickles, and then 2 more slices of Swiss on top. Close with the top half of the bread. Repeat with the second loaf and fixings.
• Heat up a panini maker according to the directions. Then, working in batches, press the sandwiches until golden brown and the cheese has melted, 5 to 6 minutes. Transfer to a board and cut each one in half on a bias, then serve.

Notes

If you do not have a panini maker, place this into a skillet with a heavy skillet on top of the sandwiches to press them down for a good sear, about 3 minutes per side.

The post Cuban Sandwiches appeared first on The Defined Dish.

Cuban-Inspired Pulled Pork with Mojo is a wonderful recipe to make when entertaining or when meal prepping. The meat is pull-apart tender, juicy, succulent, and so versatile. 

Traditionally Cuban-Style pork is slow roasted in the oven until it’s got a beautiful golden brown crust on the outside while still tender and juicy on the inside when you carve into it. When visiting New York City, I love going to Cafe Habana in the Soho area to enjoy their vast menu of Cuban dishes — so delicious! We love getting their Mojo Pork or sandwiches, which is where I got the inspiration for this dish.  

In my Cuban-Inspired Pulled Pork recipe, pork shoulder is drizzled in a deliciously tangy, garlicky, herb sauce and either slow-cooked or pressure cooked in an Instant Pot until it is fork tender and shreds easily. Other than the pork being absolutely tender and delicious, the other star of the show is the Mojo sauce, a zippy garlic and herb sauce that adds zest to any dish! Once your pork and sauce are created, the possibilities with this recipe are truly endless. You can make rice bowls with it, fill it in a taco, make a Cuban sandwich, a quesadilla…the list goes on and on! 

While I mentioned that you could do just about anything with this Cuban-Inspired Pulled Pork with Mojo recipe, here, I served my pulled pork in bowls filled with Cilantro-Lime rice, black beans, and some greens. All of it is drizzled in that incredible Mojo sauce to brighten up the dish! My entire family adores this recipe since it’s very customizable and we love a build-your-own bowl night here. This is also a great one to make when hosting for game day watch parties or any sort of gathering that you’d want to easily feed a crowd.

Print

Cuban-Inspired Pulled Pork with Mojo

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 8

Ingredients

For the Mojo:

• 8 garlic cloves roughly chopped
• ½ cup extra virgin olive oil
• 1 tablespoon minced fresh oregano leaves
• 2 cups loosely packed fresh cilantro leaves and tender stems
• ¼ cup fresh mint leaves roughly chopped
• 2 tablespoons fresh orange juice
• ¼ cup freshly squeezed lime juice
• ½ jalapeno seeds removed and roughly chopped
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Pork:

• 4 pounds boneless pork shoulder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cassava flour
• 2 tablespoons extra virgin olive oil
• 1 small white onion halved and thinly sliced
• 1 tablespoon apple cider vinegar
• 2 tablespoons coconut aminos

Optional, For Serving:

• Cilantro-Lime Rice
• Prepared black beans
• 4 cups thinly sliced romaine
• 1 cup halved cherry tomatoes
• ½ red onion thinly sliced
• 1 avocado thinly sliced
• Plantain Chips

Instructions

Make the Mojo Sauce:

• In a wide-mouth jar using an immersion blender or in a food processor, combine all of the mojo ingredients and blend until smooth.

Make the Pork: Instant Pot Method

• Cut the pork in half crosswise and season all over with the salt and pepper. Sprinkle with the cassava flour and dredge so that it is coated all over with the flour. Shake off any excess.
• Press the ‘saute’ button and heat the Instant Pot. Add the oil and heat until very hot. In batches, sear off the pork so that it is golden brown on all sides, about 3 minutes per side. Set the browned pork aside.
• Add the onion to the Instant Pot and saute, tossing, until slightly tender, about 4 minutes. Hit the ‘cancel’ button and nestle the pork back into the Instant Pot. Add the apple cider vinegar, the coconut aminos, and ½ cup of the prepared mojo sauce (reserving the rest for serving).
• Securely fasten the lid on top of the Instant Pot, making sure the vent is sealed. Press the "manual" and then set the time to 70 minutes. Walk away from the Instant Pot and let it do its thing! Note: If your Instant Pot doesn't have a manual button, set it to 'high pressure.’
• When the cook time is complete, release the pressure manually by carefully turning the valve. When all of the pressure has been released, remove the lid and transfer the pork to a rimmed baking sheet, leaving the liquid in the Instant Pot. Using two forks, shred the pork then add back into the Instant Pot.

Make the Pork: Slow Cooker Method

• Cut the pork in half crosswise and season all over with the salt and pepper. Sprinkle with the cassava flour and dredge so that it is coated all over with the flour. Shake off any excess.
• In a large skillet, heat the oil over medium-high heat. When hot, add the pork and sear until golden brown on all sides, about 3 minutes per side. Transfer the browned pork to the slow cooker.
• To the skillet you browned the pork in, add the onions and cook, stirring, until slightly tender. Add to the slow cooker with the pork.
• To the slow cooker, add the apple cider vinegar, the coconut aminos, and ½ cup of the prepared mojo sauce (reserving the rest for serving) over the browned pork. Cover and cook on high for 4 to 6 hours, or low for 8 to 10, or until the pork is fork tender.
• Transfer the pork to a rimmed baking, leaving the liquid in the slow cooker. Using two forks, shred the pork then add back into the slow cooker.

To Serve:

• You can enjoy this recipe in so many ways, but we love making Cuban-inspired bowls filled with cilantro lime rice, black beans, lettuce, tomato, onion, avocado, and plantain chips. Drizzle with the remaining mojo sauce and enjoy!

The post Cuban-Inspired Pulled Pork with Mojo appeared first on The Defined Dish.

This blog post is a long time coming! My Dream Wedding Registry if I could make one right now at this moment in my life with the knowledge that I know in the kitchen! 

Please note that this post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. 

There are so many amazing kitchen appliances, dishes, glassware, and beyond, and over the years I have curated my personal favorites. I get asked by brides all the time what my top picks would be on my wedding registry, especially when it comes to kitchen essentials. Here, I have built out a list of my top picks… these are all the items that are well-loved in my home that I highly recommend! 

Stock the Bar:

1. Carafe
2. Bar Utensils
3. Gatsby Glasses
4. Shaker: 
5. Bar Cart 
6. Cocktail Trivia 
7. Drink Tub
8. Lalo Tequila
9. Made In Wine Glasses
10. Coasters

Hosting Essentials:

1. Cheese Plate
2. Serving Bowl
3. Cheese Knives
4. Pitcher
5. Christmas Dinner Plates
6. Serving Spoons
7. Placemats
8. Cocktail Napkins
9. Material Kitchen Bowl
10. Everyday Plates

For the Kitchen:

1. Made In 8″ Chef Knife
2. Dish towels 
3. Made In Dutch Oven
4. Ninja Air Fryer
5. Comfortable Kitchen Cookbook
6. Made In Wok Pan
7. Vitamix
8. Material Kitchen reBoard
9. Made In Non-Stick Saute Pan
10. Slow Cooker
11. Waffle Maker
12. Toaster
13. Stagg Kettle
14. Butter Dish
15. Made In 7″ Santoku Knife
16. Hand Mixer
17. Kitchen Aid Mixer
18. Made In Stainless Steel Non-Stick Frying Pan
19. Material Kitchen Soft-Edge Turner
20. Instant Pot
21. Immersion Blender
22. Material Kitchen Mini reBoard
23. Made In Carbon Steel Frying Pan

For the Home:

1. Brooklinen Quilt 
2. Brooklinen Sheets 
3. Nori Steamer
4. Dyson V15 Vacuum
5. Aesop Soap/Lotion Duo
6. Vase
7. Grill
8. Carpet Cleaner
9. Hand Towels
10. Teak Bath Mat
11. Crosley Record Player
12. Amazon Echo

Getting married or not, I hope that this Dream Wedding Registry of favorites is helpful for those of you looking to fill your kitchen with the very best quality products that work well and last long! 

The post Dream Wedding Registry appeared first on The Defined Dish.

Tinned fish is having a moment, and it’s a moment I am absolutely here for. This Smoked Trout Dip is the most delicious way to use up a can of smoked trout, and the easiest way to feed guests when entertaining. 

This appetizer is inspired by the Smoked Trout Dip on the menu of Honor Bar here in Dallas (a Hillstone Restaurant).  Anytime I dine there it’s an absolute must! Creamy and rich, but also simple and delicious. Simply served on a saltine cracker and *always* topped with a few dashes of the Jalapeño Tabasco sauce (the one in the green bottle). The kick from Tabasco on top is an absolute MUST HAVE for serving! 

While you can use store-bought smoked trout filets, I prefer Fish Wife Tinned Smoked Rainbow Trout, it has amazing flavor and is really high-quality tinned fish that is perfect for making easy recipes like this.  It’s smoked in small batches over a mix of beech, maple, and birch wood, and is just packed with that smokey flavor in every bite. Having this on hand makes it easy to whip up this dip in no time at all. 

Aside from having good quality tinned smoked trout, this recipe only needs a handful of other simple ingredients:

• celery
• green onion
• garlic
• dijon
• mayo and creme fraiche (to add creaminess)
• salt and pepper

That’s it! Again, the smoked trout is the star of the show and this simple recipe is absolutely going to shine at your next get-together. I brought this dip to my family Christmas and it was gone in no time at all. In fact, Clayton loved it so much, he asked me to make it 2 days later to bring it to a friend’s football watch party! Again, it got devoured at that party, too! 

Whether it’s Super Bowl Sunday, Christmas Eve, or a weekend dinner party, this decadent Smoked Trout Dip comes together in minutes and has the perfect amount to serve as a shared appetizer at any party! 

Looking for more delicious dip recipes? Here are some of my favorites:

Dairy-Free French Onion Dip

3-Ingredient Buffalo Chicken Dip

Mexican-Inspired Street Corn Dip

Print

Smoked Trout Dip

Servings 6 as an app

Ingredients

• Four 2.8-ounce cans smoked rainbow trout I use Fishwife brand
• ½ cup small-diced celery
• 2 green onions thinly sliced
• 2 garlic cloves minced
• 1 teaspoon dijon mustard
• 3 tablespoons crème fraiche
• 3 tablespoons homemade mayo
• ½ teaspoon freshly ground black pepper plus more to taste
• Kosher salt to taste
• Green jalapeño Tabasco sauce for serving
• Saltine crackers for serving

Instructions

• In a large bowl, add the smoked trout and using the back of a spoon, break up the fish until it is all flakey and broken apart.
• Add the celery, green onions, garlic, Dijon, crème fraiche, mayo, and pepper and stir until well combined. Add salt and more pepper, to taste.
• Cover and refrigerate for at least 30 minutes, preferably for 2-3 hours. Serve with cracker and Green jalapeño Tabasco sauce.
• This keeps well in the fridge for up to 4 days.

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If you need a great recipe for a healthy, low carb breakfast on-the-go, try these Ham and Scram Egg Bites.

I had a good giggle when I named them the “ham and scram” but I have a funny little story behind that. I was recently in Long Beach for a project and during our drive to the studio everyday, we saw a local restaurant called the “Ham and Scram” and thought it was quite the clever name. I also thought– what a clever name for a breakfast on-the-go recipe! So here we are! 

Breakfast is that meal of the day that we all struggle with. Grabbing something healthy and delicious is a constant struggle. These “Ham and Scram” bites are super easy to make and perfect for meal prep.  Ham slices make cups in a muffin tin that are the perfect vehicle to fill with an egg mixture. The eggs bake nice and fluffy and the ham gets a little crispy on the edges! 

I simply filled mine with a little chipped spinach, some green onion, and a little gruyere– but these egg bites can really be filled with whatever your heart desires! I will say, the version I made here is simply delicious– and you should definitely try it as is. The cottage cheese also helps keep the egg texture a little more creamy, and not get rubbery so that it’s end result is like a mini ham and cheese crustless quiche–but make the ham the crust. So perfect! 

As far as meal-prepping goes, be sure to allow them to cool completely before transferring to a air tight container. Store in the fridge for 3-5 days for best results. To reheat– you can simply pop them into a microwave for 20-30 seconds or reheat in an air fryer! These also freeze well, if you are looking for a freezer friendly breakfast bite. 

If you are looking for more easy and healthy breakfasts that work great for meal prep, here are a few of my personal favorites.

Perfect Bacon and Gruyere Egg Bites

Paleo Blueberry Lemon Breakfast Bars

Green Chile Beef Egg Cups

Print

Ham and Scram Egg Bites

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 Egg Cups

Ingredients

• Non-stick cooking spray
• ½ lb thinly sliced black forest ham
• 8 large eggs
• ¼ cup whole milk cottage cheese
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup finely chopped baby spinach
• 2 green onions very thinly sliced
• 1/3 cup grated gruyere cheese

Instructions

• Preheat the oven to 350 degrees F.
• Grease a 12-cup muffin tin with cooking spray.
• Line each cup with a slice (or two) of ham, depending on how thin your ham is sliced by placing individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.
• In blender combine the eggs, cottage cheese, salt, and pepper and blend until smooth. Stir in the spinach and green onions.
• Ladle about ¼ cup of the egg mixture into each of the cups. Top with the shredded cheese.
• Transfer to the middle rack of the oven and bake until the eggs have just set, about 15 minutes.
• Remove from the oven and let cool slightly in the muffin tin, about 5 minutes. To remove from the muffin tin, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bite, then carefully lift out. Serve immediately or if preparing for meal prep- transfer to a wire rack and let cool completely before storing in an air tight container. These keep well for 3-5 days in the fridge.

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Whole30 Un-Stuffed Bell Pepper Soup – all the flavors of a stuffed bell pepper in a hearty, comforting, and easy soup! 

Similar to a classic stuffed pepper recipe, this soup is packed with all of the familiar flavors like ground beef and tomatoes, but instead of rice, I have subbed in cauliflower rice to keep this dish Whole30 compatible. Since cauliflower rice cooks so quickly, simply ladle the hot soup over a little bit of cauliflower rice in a bowl then dinner is ready to serve. 

I really enjoy the hearty Italian flavors in this dish, and the addition of the Italian sausage in the soup really elevates the flavor profile. The comforting flavors in this soup blend together so well. The peppers and tomatoes offer a subtle sweet flavor, while the beef and sausage pack in that big hearty flavor that is reminiscent of a traditional stuffed pepper. 

This dish is perfect for meal prep as the flavors build day after day, making it even better for leftovers! Also if you have someone in your house that doesn’t find soup to be a filling meal, I can assure you this one will fill them up. My husband, who (wrongly) claims that soup is not a full meal, didn’t complain a bit when gobbling up a bowl of this soup. Not to mention, my kiddos loved it, also. I would personally love to add hot Italian sausage to my soup, but in order to keep the dish family-friendly I used mild Italian sausage. If you are doing a Whole30 and looking for a meal to feed the whole family, this one will definitely do the trick! 

If you are looking for more hearty, healthy soups, here are a few of our favorites:

Whole30 Chicken Enchilada Soup

Whole30 Italian Wedding Soup

Whole30 Creamy Chicken and Potato Chowder

Print

Whole30 Un-Stuffed Bell Pepper Soup

Total Time 40 minutes

Servings 8

Ingredients

• 1 cup small-diced yellow onion
• 2 green bell peppers core removed and diced medium
• 1 red bell pepper core removed and diced medium
• 4 garlic cloves minced
• 1 pound ground beef
• 1 pound bulk mild Italian sausage
• 3 tablespoons tomato paste
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes
• One 15-ounce can fire roasted diced tomatoes
• One 15-ounce can tomato sauce
• 4 cups low-sodium beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ cup finely chopped fresh flat-leaf parsley plus more for garnish
• 2 cups riced cauliflower optional for serving (freshly riced, not frozen)

Instructions

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring, until tender, about 5 minutes.
• Add the beef and the Italian sausage and cook, breaking up the meat with the edge of a wooden spoon, until cooked through or no longer pink, about 5 minutes. Drain off excess fat.
• Add the tomato paste, salt, pepper, and red pepper flakes and stir until well combined. Pour in the diced tomatoes, tomato sauce, beef broth, oregano, basil, and parsley. Bring soup to a rapid simmer.
• Reduce the heat to a light simmer, cover and let cook to allow the flavors to mend, 15 to 20 minutes.
• To serve, add about ¼ cup of raw, riced cauliflower to the bottom of a serving bowl (if using). Ladle the hot soup over the riced cauliflower. Garnish with more parsley or basil, if desired.

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So excited to share these Baklava-Inspired Cookie Bars — we are obsessed!

Inspired by the flavors of Baklava, a popular sweet pastry of Ottoman cuisine, made of layered filo dough with nuts and honey, these cookie bars have a soft cookie base and then are topped with a creamy honey-caramel topping filled with walnuts and pistachios. The combination of the honey, the nuts, the buttery cookie and the spices- there’s nothing that’s not delicious about this dessert. 

While I will admit, these were a labor of love while testing, these turned out to be one of my new favorite treats. I also love that they keep so well in the fridge or freezer to enjoy throughout the week!

And before you get to baking these Baklava-Inspired Cookie Bars, be sure to read through all of the directions carefully before you start baking. especially  my notes about the caramel! The caramel topping can be fickle but I promise they will be well worth it in the end if you follow the directions closely! 

If you love these cookie bars, here are some other healthier desserts to try! 

Paleo Pecan Pie Blondies 

Perfect Paleo Chocolate Chip Cookies

Print

Baklava-Inspired Cookie Bars

Gluten-Free, Paleo (if modified), Grain-Free, Vegetarian, Dairy-free (if modified)

Freezer Time 2 hours

Total Time 3 hours 40 minutes

Servings 16 Bars

Ingredients

For the Cookie Base:

• 3 cups almond flour
• 1 cup tapioca flour
• 1 ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter melted (sub ghee for paleo and vegan butter for dairy-free)
• 2 egg yolks
• ¼ teaspoon almond extract
• ½ cup maple syrup
• 1 teaspoon orange zest

For the Honey-Caramel Topping:

• ¾ cup honey
• One 13.5-ounce can full-fat unsweetened coconut milk
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter sub ghee for paleo and vegan butter for dairy-free
• ½ teaspoon cinnamon
• ½ tsp kosher salt
• 1 tablespoon freshly squeezed lemon juice about ½ a lemon
• ½ cup roughly chopped raw shelled pistachios
• ½ cup roughly chopped raw walnuts

Instructions

• Preheat oven to 350℉. Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.

Make the Cookie Base:

• To a large bowl add the almond flour, tapioca flour, cinnamon, and salt. Whisk out any clumps.
• Add the melted butter, egg yolks, almond extract, maple syrup, and orange zest. Using a rubber spatula, stir to combine until a sticky dough forms.
• Transfer the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Bake for 20 to 22 minutes until golden brown and a cake tester comes out clean when pressed in the middle of the pan. Remove from the oven and place in the fridge to cool completely while you prepare the topping.

Prepare the Topping: (See note)

• In a medium saucepan, combine the honey, coconut milk, and vanilla extract. Turn the heat to medium-high and whisk until the coconut milk and honey are well combined. Bring to a rapid simmer and continue to cook, not stirring, undisturbed *see note below, for about 10 minutes, or until it’s reduced by about half, thickened slightly, and darkened in color. An instant read or candy thermometer should reach about 235℉ when the caramel is done. While cooking, if it comes close to bubbling over, reduce heat to medium/medium-low.
• Remove from heat and stir to slightly cool. Add the butter into the saucepan and let it melt without stirring. Once melted, add the cinnamon, salt, lemon juice, pistachios, and walnuts. Stir to combine.

Assemble the Bars:

• Pour over the cookie layer, spreading evenly with a spatula.
• Place in the freezer to cool completely and the caramel has set, about 2 hours. To serve, cut in half then slice into triangles. Store in an airtight container in the fridge or freezer for 2 to 3 days.

Notes

Note: The only somewhat tricky part about this recipe is making the honey-caramel sauce for the topping. It’s very important that you *do not touch or stir* the caramel as it’s bubbling on the stovetop. This will allow the caramel to thicken quickly and ensure that it is not runny on the top of your cookie bars! If you check it after 10 minutes and you don’t think it’s thick enough, continue to cook, watching very carefully so that it doesn’t burn, for another 3 to 5 minutes on medium-low.

Photography and styling by Eat Love Eats.

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This Roasted Red Pepper Tomato and Fennel Soup is an elevated yet easy take on the comforting classic, tomato soup. 

Tasting of the perfect blend of bell peppers and tomatoes but with a touch of fennel, this soup is perfect alone or served with a grilled cheese sandwich or simple cheese quesadilla. I love how the touch of bell pepper and smoked paprika gives it a Spanish-inspired flavor, almost like the gorgeous flavors of a romesco sauce but rebirthed into a beautiful bowl of soup. It’s also fantastic with simple toasted croutons on top! 

This recipe is a little more sophisticated than your usual tomato soup, thanks to the addition of fennel. It gives it some complexity by adding a pronounced sweetness, along with a very gentle licorice flavor that really livens it up a notch.

This Roasted Red Pepper Tomato and Fennel Soup is becoming a classic in my home (with grilled cheeses, of course) and I am sure it will be in yours!

If you love this soup and you’re looking for somethings similar, here are some of my favorites:

Creamy Tortilla-Less Soup

Creamy Chicken and Potato Chowder

Chicken Enchilada Soup

Print

Roasted Red Bell Pepper, Tomato and Fennel Soup

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 3 pounds ripe plum tomatoes halved lengthwise
• 2 fennel bulbs cut into eighths (plus fennel fronds, for serving)
• 1 large yellow onion quartered
• 8 garlic cloves
• ¼ cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons kosher salt plus more to taste
• 1 teaspoon freshly ground black pepper plus more to taste
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• One 14.5-ounce can whole peeled tomatoes undrained
• 2 cups drained and roughly chopped roasted red bell peppers from the jar

Instructions

• Preheat the oven to 400℉.
• On a large baking sheet, combine the tomatoes, fennel, onion, garlic, olive oil, balsamic vinegar, salt, pepper, red pepper flakes, smoked paprika, cumin and thyme and toss until well combined. Spread into an even layer and transfer to the oven and roast for 45 minutes.
• With about 10 minutes left on your cook time, heat a large pot or dutch oven over medium heat. Add the broth, can of tomatoes and roasted red bell peppers and bring to a light simmer.
• When the cook time is complete, carefully transfer the roasted veggies and any of it’s juices to the pot. Using an immersion blender, blend until smooth. Alternatively, you can blend the soup in a high-speed blender in batches. Taste and adjust seasonings, if desired.
• To serve, ladle into bowls and garnish with a drizzle of olive oil, fennel fronds, and a few cracks of freshly ground black pepper.

Photography and styling by Eat Love Eats.

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These Skillet Swedish Meatballs are sure to become part of your weekly menu. They are warm, cozy, and the perfect family dinner for any night of the week. 

I know Swedish Meatballs are everyone’s favorite IKEA menu item, but you can also make them at home for the perfect savory and comforting weeknight dinner. The true secret is in the sauce: an outstanding creamy, rich gravy with a unique combination of allspice and nutmeg that really sets these apart. My entire family adores meatballs, and since these keep well in the fridge, they’re the perfect meal prep for the week ahead. 

And with a quick sub to ghee instead of butter, these Easy Skillet Swedish Meatballs become a Whole30 meal! Making it the perfect meal to have prepped for your January Whole30 and one that anyone else in your household will enjoy even if they aren’t doing a Whole30 — a double win!

If you are wondering how to serve these meatballs are easiest over some store-bought egg noodles. For a great Whole30 option, you could serve them over Whole30 Mashed Potatoes. I love them paired with some roasted veggies or a big side salad for some greens alongside this dish. 

Regardless, these are going to quickly become a go-to. If you love these meatballs, try some of my other favorite meatballs:

Gluten-Free Chicken Piccata Meatballs 

Epic Whole30 Baked Meatballs 

Whole30 Chicken Enchilada Meatballs 

Print

Easy Skillet Swedish Meatballs

Gluten-Free, Dairy-Free (if modified), Paleo (if modified), Whole30 (if modified), Grain-Free

Total Time 45 minutes

Servings 4

Ingredients

For the Meatballs:

• 1 pound ground beef 90/10
• ½ pound ground pork
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped parsley leaves plus more for garnish
• ¼ cup minced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons cassava flour
• 1 large egg beaten
• 2 tablespoons extra virgin olive oil plus more as needed

For the Gravy:

• 4 tablespoons salted butter sub ghee for paleo, Whole30 or vegan butter for dairy-free
• ¼ cup halved and thinly sliced shallot about 1 medium shallot
• 2 cloves garlic minced
• 2 tablespoons cassava flour
• 1 ½ cup low-sodium beef broth
• ½ cup full fat unsweetened coconut milk
• 2 teaspoons Dijon
• 1 tablespoon coconut aminos
• ½ teaspoon kosher salt more to taste
• ¼ freshly ground black pepper
• ¼ teaspoon allspice
• 1 tablespoon apple cider vinegar

Instructions

Prepare the Meatballs:

• In a large bowl, combine the beef, pork, Dijon, parsley, onion, garlic powder, allspice, nutmeg, cayenne, salt, pepper, cassava flour, and egg. Mix until just combined, without over mixing the meat.
• Using a tablespoon or cookie scoop, measure out the meat mixture and roll into 1-inch balls.
• In a large, deep non-stick skillet, heat the oil over medium heat. Working in batches to keep from crowding the skillet, sear the meatballs in a single layer and cook until browned on all sides, about 2 minutes per side, or about 6 minutes per batch. Transfer the cooked meatballs to a paper towel-lined plate, and continue cooking the rest of the meatball, adding more oil to the pan if it becomes dry. Set aside.
• Discard the excess fat, reserving 2 tablespoons. Then wipe the skillet with a paper towel to remove excess fat and overly browned bits.

Make the Gravy and Finish the Meatballs:

• In the same skillet, add the butter and the reserved fat. Once the butter is melted, add the shallot and garlic. Sauté until tender, about 2 minutes.
• Next, sprinkle the cassava over the shallot mixture and cook, stirring, to toast the flour, about 1 minute.
• While whisking, slowly pour in the beef broth until well incorporated and smooth. Add the coconut milk and continue to whisk until well incorporated. Bring the gravy to a simmer then reduce to a light simmer, about medium-low heat, until you see the sauce start to thicken, about 2 minutes.
• Add the Dijon, coconut aminos, salt, pepper, allspice, apple cider vinegar and stir to combine. Nestle the meatballs back into the skillet. Continue to cook, uncovered and simmering, until meatballs are cooked through, 6 to 7 minutes.
• Taste a meatball with the sauce and add more salt, if desired. Serve as desired and top with additional parsley.

Notes

Serving Notes: When I have the time, I love serving these over mashed potatoes, however, they are also great over wide egg noodles.

Photography and styling by Eat Love Eats.

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I’m so excited to share my San Miguel de Allende Travel Guide!

Our trip to San Miguel de Allende was absolutely magical AND delicious. This colonial-era city in Mexico’s central highlands is known for its baroque Spanish architecture, thriving arts scene, and cultural festivals. The cobblestoned streets will lead you to endless adventures and fantastic restaurants all over the city!

If you love to travel and you love food, make sure you put San Miguel de Allende at the top of your list of places to go. I’ve always been told of its magical vibes and delicious restaurants, and I have to say, it exceeded all of my expectations! My entire family loved our visit, and we cannot wait to come back. 

As I mentioned, the city is filled with delicious restaurants around every corner, so I obviously wasn’t able to eat at each of these spots. However, with recommendations from foodie friends that visit San Miguel de Allende often and from asking you all about your favorite spots, I’ve compiled everything into one San Miguel de Allende Travel Guide! There is an abundance of delicious restaurants in San Miguel, so if I am missing your favorites, please let everyone know in the comments below!! 

WHERE TO EAT + DRINK

Breakfast + Coffee: 

• Mamma Mia – breakfast cafe 
• Lavanda Cafe – well-known local joint with breakfast and coffee (worth the wait)
• Cafe Rama – great breakfast, reservation needed (next to the Rosewood)
• Cumpanio – great pastries and delicious breakfast
• Panio – great coffee and breakfast (can get food to go and enjoy in the park)
• Kibok Coffee SMA 
• Marsala – perfect Sunday brunch spot
• Rosewood Hotel – great Sunday Brunch
• Garambullo
• San Agustin – great coffee and churros

 Lunch/Dinner: 

• Inside Cafe
• La Unica – nice scene and party music; ask for the rooftop to enjoy the sunset. More of a party restaurant on the weekends, weekdays are quieter.
• Luna – great rooftop on top of Rosewood Hotel with tapas; be sure to book around sunset
• Quince – voted the best rooftop in the world, another to make sure to book around sunset!
• La Posadita – great Mexican food and views, right next to Quince rooftop
• Tostevere – amazing tapas
• Atrio – more upscale but fantastic food and ambiance
• Don Taco Tequila – cute cocktail bar with vegan tacos and bites
• Mercado Del Carmen – awesome food hall with a ton of choices (closed on Mondays)
• Aperi – chef’s table is amazing
• La Parada – great Peruvian cuisine, known for their ceviche
• La Grotta San Miguel – great pizza, atmosphere, and rooftop
• Casa Nostra – Italian spot
• Restaurante del Parque – best mole, great lunch spot
• Fatima – Mediterranean food, cool rooftop for lunch or dinner
• Zumo – amazing view of the city, great dinner spot and rooftop (great for just drinks and apps)
• Carajillo San Miguel – our nanny, Martha’s, favorite
• The Restaurant– an upscale vibe, more formal. Thursday is the casual night and they have a great burger menu! Every night is great though.
• Zibu Allende – Mexican-Thai fusion
• Mi Bistro 300  
• Antonia – great view up on the hill
• Raices Restaurante SMA – amazing modern Mexican food

Night Out/Post-Dinner:

• Bekeb Artisanal Mixology – rooftop bar for cocktails
• DUKE – a fun nightclub recommended by friends; great on Fridays and Saturdays
• Don Benjamin – a more typical Mexican cantina that if you go with a large group can be really fun! The owner, Benjamin, plays on the weekends on a small stage with his guitar and people jump on stage and sing along, which is fun to see. 
• La Garrafa Nieves Ice Cream – not a bar, but a fun stop for post-dinner ice cream! 

WHERE TO VISIT

• El Jardin – San Miguel’s central plaza. Explore the lively town center, stop into Parroquia de San Miguel Arcangel which can be seen from most parts of town, walk into the side streets for unique and authentic shopping. 
• Shopping: The entire city of San Miguel de Allende is filled with amazing artisan shops where you can pop in as you walk around the city. Here are some beautiful shops we stopped into:
  • Casa R Concept Store
  • Doce18
  • Core
  • Tao
  • Mixta
  • Meson Hidalgo 
• Take a Cooking Class – Sazon Cooking School is a great option as all classes include a tour of the San Miguel Market with their chef and gourmet tasting session. 
• Tequila Tasting – Casa Dragones  
• Wineries:
  • La Santisima Trinidad (winery tour and lunch) – about 15 minutes by car from downtown, you can stop in Atotonilco town to see the church
  • Tres Raices (winery tour and lunch) 
• Art Galleries: The city is also filled with beautiful art galleries. A few include:
  • Nudo Galeria
  • Cuna de Allende 17
  • Arde

WHERE TO STAY

San Miguel de Allende is filled with beautiful hotels, but it is also known to have outstanding AirBnB rentals, so keep that in mind! 

• Rosewood San Miguel – this is where we stayed on our trip and it was hands down one of the most beautiful hotel properties I have ever stayed in! Incredible rooms and even more incredible service — incredible everything!
• Casa No Name
• Matilda
• Dos Casas
• Nena
• Casalinda
• Clandestino
• Casa Colibri
• Casa Nare 

GENERAL TIPS

• San Miguel is very casual, so you can dress accordingly. Don’t even bother packing heels or wedges, as you would look like a fool walking through the cobblestone streets and you’d likely sprain an ankle. But, if you are booking at one of the more higher-end restaurants, do keep that in mind with any dress code requirements. 
• Have some pesos ready, you’ll need them for small shops, taxis, and items around the plaza!
• There are sometimes Uber, but your best option is walking and taxis.

I hope this helps as you plan your own visit to San Miguel de Allende and if you have visited, please share any additional recommendations in the comments below!

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My 2022 Holiday Gift Guides are here! Shop for her, him, the kids, and the foodie in your life with these ideas for holiday gifting.

1. AGOLDE Charli Jacket: A great denim jacket is a staple in my wardrobe so this gift will get a lot of wear. 
2. Isabel Marant Tyron Cap: This hat saves me on unclean hair days! Dressier than your usual baseball cap, this will become a well-worn staple. 
3. Cryo De-Puffing Facial Mask: I use this IIISkin face mask whenever I need a little de-puff or just want to treat my skin to some extra self-care. Pro Tip: store these in your fridge for extra cooling benefits! 
4. Maya Brenner Asymmetrical Initial Necklace: I have worn this necklace with Sutton and Winnie’s initials for years! The perfect customizable, sentimental gift. 
5. Tokyo Crop Long Sleeve Tee: My daily uniform consists of high-waisted leggings and slightly cropped tops like this; you can never have too many!
6. Roxanne Assoulin’s ‘Alphabet Soup’ Bracelet: Another great customizable gift! I have a colorful version I always wear in my bracelet stack but love the neutral look for even easier everyday wear. 
7. Nécessaire The Body Wash (Bergamot): This is my absolute favorite scent! 
8. Long Plaid Sherpa Shacket: As you probably know, I cannot get enough of plaid shackets! I have been loving the weight of this one plus the color is so different but still “neutral” enough to be worn with so much. 
9. Wireless Photo Printer: While I use this mostly to print recipe photos, it is so convenient to print high-quality photos from my phone or computer at home!
10. Chuck Taylor All Star Lift High Top Sneakers: I recently got these and have been obsessed! Bringing me back to my middle and high school days but in a modern way – love.
11. Maison Storage Bath Caddy: This bath caddy has stayed on my gift guide for years and that’s because it’s that good! Pair this with a few bath items and a candle and you’ll have the perfect self-care gift. 
12. Tumi Madina Cosmetic Case: I love how organized this keeps all of my cosmetics while traveling.  
13. Free People Ruby Jacket: Another shacket that will be well-loved by your gift recipient.
14. Ranger Station Candles: I love this Old Fashioned scent! And love even more that you can utilize this glass as a cocktail tumbler once your candle burns out. 
15. Tumi Carson Backpack: This is my #1 travel item! It fits all of my items, including laptop, perfectly while traveling with extra room to spare. This is the perfect gift for the traveler in your life!

1. Garnish Cocktail Picks, Set of 4: Y’all know I love a good dirty martini so of course, I am obsessed with these adorable cocktail picks to add a little fun to your drinks.
2. Matilda Goad & Co. Cocktail Shaker: You can’t have a good cocktail without a good shaker. I just love the fun colors!
3. The Woks Of Life Cookbook: I like to say I am The Woks of Life Chili Oil‘s #1 Fan so this family-created cookbook is one of my favorites as well. 
4. Vitamix A2300 Ascent Series Blender: My long-time favorite blender for smoothies, blended soups and more. 
5. Cottage Egg Crate: I love storing my eggs this way in my fridge so I can easily see know how many eggs I have left. 
6. SideDish: My new line of multifaceted dresses makes the perfect stocking stuffer or addition to a gift basket! Shop the multipack or a 3-pack of one of the three flavors.
7. The Siete Table: I love my Siete Family and so excited about their new cookbook full of Garza Family favorites. 
8. KitchenAid Hand Immersion Blender: This is probably my most-used kitchen gadget. From homemade mayo to dressings and more, I use this very often in my kitchen. 
9. Ninja Air Fryer: This is another well-loved gadget in my kitchen! While it’s great to quickly cook frozen bites for the kids, I also love frying up chicken tenders and more for myself to put over a salad with SideDish. 
10. Yummly Smart Thermometer: The Yummly Smart Thermometer saves me in the kitchen! It allows me to cook my meats and seafood to my preferred temperature without any guesswork, which frees me up to create the rest of my meal, set my table, or get a jump start on cleaning the kitchen. Use code DEFINEDDISH10 for 10% off. (Offer ends 12/31/2022,11:59 PM EST. See checkout for offer details.)
11. Breville Panini Press & Grill: Weekend paninis are slowly becoming a weekend tradition at our house so this gets a lot of use. 
12. The Defined Dish: Of course, my first cookbook needs to be on everyone’s list! This is great to pair with a few small items for a Defined Dish-themed gift. 
13. The Comfortable Kitchen: My second book is also great to pair with my first book, “The Defined Dish,” and with other small kitchen items.
14. Graza Oil Oil Duo: The “Drizzle” and “Sizzle” Olive Oils are well-loved in my kitchen! So loved that I became an investor in Graza, something I am very proud of. Use code THEDEFINEDDISH for $5 off your purchase!
15. Take It Easy: Gaby has done it again with another incredible cookbook! Full of delicious, low-fuss recipes you are sure to love. 

1. Camp High – High Street Hoody: 9/10 times I feature Clayton on my Instagram, he is wearing Camp High — I kid you not. Their clothing is all super cozy, well made, and just fun wardrobe additions!
2. Cocktail Trivia: This is just a fun addition to your bar area. Perfect to pair with a bottle of alcohol and fun glasses or a mixer for a mixologist-themed basket.
3. Vinyl Me Please Record of the Month Club: I’ve featured this on a few gift guides, but it is just the perfect gift for the music lover in your life. Clayton has been a member of this for years and it’s a great way to discover new artists as well as receive some classics.
4. Vans: For the full Clayton look, pair your Camp High gear with these Vans.
5. LALO Tequila: Our favorite tequila for sipping, ranch waters, and, of course, Clayton Margaritas! Find LALO at a store near you, deliver through Drizly, or shop online. 
6. Elevated Craft Hybrid Cocktail Shaker: Cady swears by this shaker for perfect cold cocktails — especially Espresso Martinis. What is so great about it is, of course, how insulated it is so your hands don’t get cold while you’re shaking, but it also has measurements in the top making it easier to measure all of your ingredients and not waste any!
7. 1000 Record Covers Book: This is great to pair with a Record of the Month Club subscription!
8. Lava Lamp: We have a lava lamp in Clayton’s record room and it always sets a fun mood. Every guest ends up wanting to get one! 
9. Vuori Joggers: These have become a favorite of Clayton’s!

1. Giant Coloring Poster: These keep my girls so entertained! Pair with colored pencils, markers, or crayons and you have the perfect gift. 
2. Junie B. Jones’s Boxed Set: I love gifting a few books to the girls each Christmas and Sutton has been loving these books! 
3. Stand Mixer Play Set: This is just so adorable, I had to include it! Your budding baker is sure to love to have their own “tools.”
4. Nail Polish Set: The girls love painting their nails so this set with stickers will be perfect for them. 
5. Puffer Coat: I love shopping at Zara for my girls and think this coat is perfect for a Texas winter.
6. Gem Art: Sutton and Winnie are loving craft projects so this one is simple enough for them to do on their own but so fun for them with all the sparkle.
7. Dabble & Dollop Rainbow of Bubbles: These bath soaps are so fun for your kid who likes to “experiment!” You can mix the different scents in all kinds of combinations and it even includes “recipes” to create specific scents.
8. Magnatiles: This makes the list year after year because kids, mine included, love these so much.
9. Kid-Safe Kitchen Knives: If your kids are interested in cooking, these kid-safe knives are the perfect way to get them involved. 
10. Bracelet Kit: Sutton’s bracelet-making phase is still going strong. This is one of her favorite ways to make bracelets!

Please note that this post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. 

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