One thing about living with food allergies is that sometimes they can seem to cut off access to various types of cuisines. For example, since finding out I had a severe corn allergy over a year ago, Mexican food has pretty much been off the table. Living in CA, I’ve always had excellent Mexican food options and especially when I lived in LA. One of my favorite food memories is senior year of college when my best friend Krae and I would meet at our favorite place, La Sirena Grill in El Segundo for endless chips and salsa, margaritas, the perfect burrito and girl talk. (If you find yourself in LA, I seriously recommend that place… it’s pretty much amazing and I would love to live vicariously through all of you!) But between the celiac and the corn allergy, Mexican food has kind of felt off-limits. One day, I decided to change that. After all, who says you need corn or a tortilla to have a fabulous Mexican meal? These zucchini boats are full of Mexican flavor and are gluten-free, corn-free, dairy-free, paleo and totally delicious!
- 5 Small-Medium Zucchini
- 1 Yellow Onion
- 1 Green Pepper
- 1/4 C. Chopped Green Onion
- 2 Garlic Cloves, Minced
- 1/4 C. Cilantro, Chopped
- 1/4 C. Salsa
- 1 Package Frontera GF Key-Lime Cilantro Skillet Sauce*
- 2 Chicken Breast Cutlets (About 1 Lb)
- 1/2 t. Oregano
- 1 t. Cumin
- Olive Oil Spray
* 1 cup of any salsa will work, this skillet sauce is my favorite one though!
- Spray bottom of crockpot with any nonstick spray (helps immensely in the clean-up process) and put 1/4 of salsa on bottom of crockpot. Layer chicken cutlets in, adding salsa between them and on top. Don’t worry too much about the layering process here as all will combine when you shred. Place on High and cook for 3 hours.
- When chicken is cooked, shred with forks and set aside.
- Cut ends off zucchini and cut in half lengthwise. Hollow out inside of zucchini. People commonly use a melon ball scoop for this, but I used an apple corer and it worked like a dream, was fast and easy and ensured smooth boats! Set aside insides of zucchini that have been scooped out.
- Heat 4 Cups of Water in a bowl and drop zucchini boats in for 1 minute. You could do this with a pot of boiling water on the stove, but I just poured hot water into a bowl and it was so easy. Remove boats and set aside.
- Chop zucchini, onion and green pepper into fairy small pieces and set aside.
- Chop fresh cilantro until you have about 1/4 cup.
- Heat a large saucepan on the stove and 1 T. of olive oil. Add chipped onion and stir for about 3 minutes until they start to become translucent. Add garlic and cook for a minute more.
- Next, add green pepper, chopped zucchini and cilantro along with cumin and oregano. (If you want to up the spice factor, you could also add chili powder but my salsa had enough heat.) Cook for about 5 minutes and add salt and pepper to taste.
- Add shredded chicken to mixture and stir to combine, cook on low to let flavors combine for a few minutes.
- Now it’s time to stuff the zucchini boats! First, spread 1/4 of salsa on the bottom of 9×12 pan.
- Use a spoon to fill the boats with the mixture until they are smooth and flat. Then, overstuff them by using rounded spoonfuls to pack on mixture. Carefully set in pan.
- Cover pan with foil and bake in a 400 degree oven for 35-40 minutes and garnish with chopped green onions.
What’s your favorite Mexican dish?
Let’s face it. Is there anyone in the world who doesn’t like a good chocolate chip cookie? It’s a classic for a reason and the scent alone makes them instantly crave-able. There are a lot of amazing chocolate chip cookies out there, including in the gluten-free world. Unfortunately, a lot of them have sugar and shortening or vegan butter and those are ingredients I’d prefer not to put in my body. Enter- the paleo cookie. I can’t actually take credit for this recipe, as I got it from my amazing sister-in-law Julia, who started making this when she and my brother went paleo. Enter the night before Easter this year, when my brother had a craving for some delicious chocolate chip cookies and he and I whipped these up (ok, so he was mostly my sous chef, but an excellent one). ;) I’ve since made these cookies for various occasions and everyone loves them! I’m talking my Grandma (who’s weary of gluten-free things) as well as friends who had never even heard of paleo. They are a true winner and you’ll feel like one too when you make a batch of these!
Paleo Chocolate Chip Pecan Cookies
- 3 C. Almond Meal
- 1 C. Enjoy Life Mini Chips*
- 1 C. Chopped Pecans
- 1/4 t. Salt
- 1/2 t. Baking Soda
- 1/3 C. Honey
- 2 T. Melted Virgin Coconut Oil
- 1/2 t. Vanilla Extract
- 1 Egg
*Any chocolate chips will work, but I love these dairy-free/soy-free mini chips. Also, although tempting, don’t add the whole bag, as it will become difficult to get them to stick together.
1. Preheat oven to 350 F.
2. In a large bowl, thoroughly mix the dry ingredients (almond meal, salt, baking soda) together.
3. Add the chocolate chips and chopped pecans to the dry mixture and stir evenly.
4. In a separate bowl, heat oil and honey together to liquify in microwave for 30 seconds.
5. Whisk the wet ingredients together (honey, oil, vanilla extract and egg).
6. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
7. Stir the wet ingredients into the dry until thoroughly mixed.
Hi lovelies! I hope that you all had a lovely weekend and had a fun time with your friends and family. I’ve been promising you recipes on GGG for a while now and today I’m finally delivering! I first made this pumpkin chili last week with my friends for an impromptu dinner party and it was a hit. Well last night I decided to make a batch again to enjoy while watching the Golden Globes and made a few changes that made it even better. But before we talk chili, I’ve got to talk fashion for a bit. Did any of you watch the Golden Globes last night? I always enjoy awards shows but I’ll admit, mostly for the fashion. “Who are you wearing” is the question I really care about during the evening and last night there were some definite hits and misses.
These women didn’t take any huge fashion risks with their dresses but I think they all looked absolutely gorgeous. They defined classic elegance with simple silhouettes and classic colors. My favorite of these four looks though was definitely Kate Hudson. Not only does the woman seem to be aging backward, but her look was spot on for me in this fantastic Alexander McQueen dress. I also have to give a shoutout to Jennifer Lawrence as well who looked stunning in her coral dress- definitely my favorite red carpet look that she’s worn this season.
Oh dear, where to begin. First of all, I think Jessica Chastain seems like a wonderful person and is a fantastic actress. But if I were her, I’d fire my stylist immediately. Her dress did nothing for her and I really wished someone would have fit that halter properly. But my real issue with the look was her hair- her hair stylist managed to age her and make her look as though she was balding. Poor Jess. I hesitated putting Lena Dunham on here because she really isn’t known for being a fashion plate, so I don’t generally expect to much from her. But- this dress was just bad. Next up, this dress was all wrong for the petite Julianne Hough and with such a pretty bodice, I wish this would have flowed into a more form fitting gown. Instead, it looks a little like a wedding dress gone bad. But hey, maybe this was her way of signaling to Ryan Seacrest to put a ring on it. Lastly, Debra Messing. She has a great figure as well but this dress didn’t do her any favors with the parachute fabric on the bottom. I could have overlooked the dress though if it weren’t for the styling. The huge bangles on both wrists plus large earrings and a large dress, there was just way too much going on.
Now enough with the fashion, let’s talk food!
Adapted from this Washington Post recipe
- 1 Can Black Beans
- 1 Can Northern White Beans
- 1 Can Kidney Beans
- 1/2 C. Quinoa
- 1 Orange Bell Pepper
- 1 Red Bell Pepper
- 1 Medium Size White Onion
- 1 Large Red Onion
- 1 Can Pumpkin Puree
- 28 oz. Canned Diced Tomatoes
- 1.5 T. Tomato Paste
- 4 C. Vegetable Broth (Check box to ensure it is gluten-free)
- 2 Cloves Garlic, minced
- 1 T. Olive Oil
- 1 T. Cumin
- 1 T. Chili Powder
- 1 t. Paprika
- 1.5 t. Pepper
- Dash of Cinnamon
- Dash of All Spice
- Dash of Salt
- Dash of Red Pepper Flakes
- Chop onions, bell peppers and mince garlic.
- Using large pot, heat 1 T. olive oil and add the onions and bell peppers. Stir and let cook for about 5 minutes until the onions start to become translucent.
- In a separate pot, combine quinoa with 1 cup water and bring to a boil. Once it starts to boil, reduce heat to low and cover. Leave for 15 minutes until all water has been absorbed.
- In your large pot, add pumpkin, beans, tomatoes, tomato paste, garlic and vegetable broth. Bring to a boil.
- Add all spices to the large pot and reduce heat to simmer for 30 minutes.
- When quinoa is finished, combine to pot and continue to simmer, stirring occasionally.
- Garnish with avocado or cilantro and enjoy!
I hope you enjoy the recipe as much as I do and am already looking forward to having it for lunch!
-Who was your best and worst dressed at the Golden Globes?
-Do you have a favorite chili recipe?
Hi lovelies! I hope that you all had an absolutely wonderful weekend! Mine was great as on Saturday I got to style the new LOFT Fall collection and take some pictures that I’ll reveal soon. The new merchandise is amazing with so many bold, rich colors and prints. I have a feeling that the gorgeous Bordeaux shade is going to be my favorite for the season. Then yesterday I got to attend the Indy Grand Prix in Sonoma with my fam! It was a fantastic race with even better company, and we ended the perfect Sunday by going to one of my favorite restaurants in Sonoma, where we went for my birthday last year.
Since I’ve been gone a lot recently, I haven’t been doing a whole lot of cooking at home. But the other night I knew that I wanted something fresh and easy while using up some of the produce I had in the refrigerator that was on its last leg. I decided to create an easy, healthy delicious meal.
Healthy Summer Ratatouille
- 2 Small Sweet White Onions
- 2 Cloves Minced Garlic
- 3 Zucchini
- 3 Yellow Squash
- 4 Carrots
- 1 T. Olive Oil
- 1 C. Tomato Basil Sauce/Marinara
- 1 T. Dried Basil
- 1 T. Thyme
- Finely chop onion (should have about 2 cups worth chopped) and mince garlic
- In a large pot, combine olive oil, garlic and onion. Saute for about 5 minutes, stirring often.
- Chop zucchini, yellow squash and carrots in chunks and add to pot. Let the veggies cook down for about 10-15 minutes or until soft.
- Salt and pepper to taste and add herbs, stirring until well combined.
- Add tomato sauce to coat all ingredients, allowing it to heat for about 5 minutes.
- Serve and enjoy!
This is such a delicious recipe and so incredibly easy. It tastes delicious on its own but I served mine over quick-cooking brown rice to create a complete meal. It would also be great with quinoa or even just a fresh, crusty bread. This would be also be the perfect, easy dish to make for unexpected company as it tastes much more complicated than it actually is to make!
-What dishes do you make when your veggies are on their last leg?
-Do you like ratatouille?