Butternut Sausage Bake with Kale + Tomato Cream

I don't love calling a meal a "bake" but that's what this is and it's delicious and healthy so I'm just going to go with it. I've never been into casseroles but a hearty meal like this full of healthy things is something I can always get on board with. Especially when I only have one pan to clean up!

I couldn't love this recipe any more if I tried. It's the ultimate weeknight meal for the Fall- easy, healthy and all of the good Fall flavors. We had it on regular rotation in our house last Fall and it's made it's way back to our menu again. It's loaded with the good stuff- roasted butternut squash, Italian sausage and tons of kale. The coconut milk in the tomato cream is an unexpected twist and it all bakes up perfectly in the oven in my cast iron skillet. 

Butternut Sausage Bake with Kale + Tomato Cream
recipe from Paleo Running Mama

3.5 cups chopped butternut squash
olive oil
1 lb. sweet Italian pork sausage, casings removed
1/8 tsp. crushed red pepper flakes
1 small yellow onion, chopped
1/2 cup marinara sauce
1/4 cup full fat coconut milk
3-4 cups kale, roughly chopped
1 egg, whisked
salt and pepper, to taste

Preheat oven to 400. 

Toss squash with a Tablespoon or so of olive oil, and a little salt and pepper to season. Spread evenly on a baking sheet and roast for 30 minutes. 

In a large skillet (I use my cast iron), cook sausage and onions. When sausage is almost cooked through, add marinara and coconut milk. Bring to a boil then turn down to simmer on low. 

Add kale and toss, allowing it to wilt and soften. Once butternut squash is done roasting, remove pan from heat and add squash to the sausage, tomato and kale mixture. Toss everything evenly. If you are baking it in a separate dish, pour into baking dish. Drizzle whisked egg mixture over everything and gently toss to combine. Bake for 20-30 minutes, or until bake is golden brown on top and set.

Let cool for 10 minutes before serving.

Lemon Ricotta Almond Cake

I enjoy baking but I LOVE cooking. Baking always seems to get a bit tricky and if you aren't paying close attention and making precise measurements, you could end up with a complete disaster. When I cook, I do my thing, I let my mind wander and most of the time I don't even closely follow the recipe. Cooking is my therapy and I love spending time in the kitchen.

This Lemon Almond Ricotta cake though...I loved making it! It came together seamlessly, the recipe was easy to follow and the end result was incredible. A friend made this cake for my birthday last year and I knew it would be the perfect end to our Easter meal. It might even be my new favorite Springtime dessert! Lemon and almond go together like a dream and the ricotta creates such a nice balance. Using almond meal instead of flour gives this cake a unique texture that I love. Our Easter meal was complete when we finished with a delicious slice of this gem of a cake.

Lemon Ricotta Almond Cake

recipe from Honey and Figs

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 vanilla beans or vanilla bean paste equivalent amount

zest from 2 lemons

4 eggs, separated and at room temperature

2.5 cups almond meal

10.5 oz. ricotta cheese. 

almond flakes

Freeze whisk attachment and mixing bowl.

Heat oven to 400 degrees. Line a 20 cm. round springform pan with parchment paper and set aside. 

Beat softened butter, 1 cup of the powdered sugar, vanilla bean paste and lemon zest in the bowl of an electric mixer until creamy and pale, about 5-6 minutes. Add egg yolks, one at a time, mixing after each addition. Add almond meal and beat on medium to combine. Gently fold in the ricotta cheese. 

Remove bowl and whisk from the freezer and beat egg whites and the remaining powdered sugar (1 cup) until soft peaks form. This took me 8-10 minutes. Fold stiff egg whites into the cake batter and gently combine. 

Pour mixture into cake pan and sprinkle with almond flakes. Bake for 20-25 minutes and then cover with tin foil. Bake for another 15-20 minutes, or until cake is done, the top is slightly browned and the edges are starting to pull away from the sides of the pan. 

Let the cake cool for 20 minutes before removing from the springform pan. Dust with additional powdered sugar before serving.

{What Will Ate} Baby's Paleo Pancakes

My sweet little eater loves every single meal time. When it's time to get into his high chair, he screams and laughs and smiles and pulls out all of his best tricks because he is just so excited about filling that belly! And much like me, he likes his food on a schedule.

Breakfast at 8am.

Lunch at 12:30pm.

Dinner at 6:30pm.

And perhaps a few snacks in between.

I know that I say it all the time, but I absolutely love cooking for Will. Knowing that he is eating well balanced meals made in my kitchen is so gratifying. I try to mix up his foods as much as possible so that he is not eating the same thing each day. He gets a great variety! Some of Will's favorite breakfasts are oatmeal with fresh fruit puree, greek yogurt with fresh fruit, scrambled eggs and these delicious pancakes. With three simple ingredients, they are easy to make and I usually have all of the ingredients on hand. AND HE LOVES THEM. Ripe bananas make these naturally sweet and I always add a sprinkle of cinnamon. 

Don't be fooled by the title of this blog post. When Will gets paleo pancakes, I eat them, too. I just double the recipe and enjoy a pancake breakfast date. 

Baby's Paleo Pancakes

1 ripe banana, mashed

1 egg

2 Tbsp. unsalted almond butter

Cinnamon

Mix all ingredients in a bowl until smooth. Put a small amount of coconut oil in a large pan and heat on medium heat, letting the oil melt and spread evenly. Using a 1/4 cup measuring cup, pour batter into pan. When pancakes start to bubble, flip, and cook on the other side. 

Roasted Butternut Squash Salad with Lentils, Brussels Sprouts, Goat Cheese + Italian Sausage

This salad is my very favorite of them all. The only way I can describe this is "a giant bowl of wholesome goodness". It's warm and comforting and full of hearty ingredients. I could eat a salad like this every single day.

The warm roasted vegetables slightly wilt the bed of arugula the perfect amount and no fancy vinaigrette is necessary. All it needs is a quick drizzle of your favorite balsamic vinegar- I used Pour Olive's Red Apple. These flavors lend themselves to Fall but if you are like me, you want to enjoy these flavors all. year. long.

Roasted Butternut Squash Salad with 
Lentils, Brussels Sprouts, Goat Cheese + Italian Sausage

1 butternut squash, peeled, diced and roasted
1 lb. brussels sprouts, trimmed, halved and roasted
1 cup organic French green lentils, cooked
goat cheese, crumbled
Mild Italian Sausage, cooked and sliced (from behind the butcher's counter at the grocery store is best!)
Baby Arugula
Good extra virgin olive oil, for roasting
Pour Olive Red Apple Balsamic or other good quality Balsamic Vinegar
salt + pepper to season

Preheat oven to 350 degrees. 

Toss squash and brussels sprouts in olive oil and lightly season with salt and pepper. Roast for 30-40 minutes.

Rinse 1 cup dry lentils and place in a small sauce pot and cover with cold water. Add a sprinkle of salt and cover. Bring to a boil and let simmer for about 30 minutes, or until lentils are done. 

While the vegetables and lentils are cooking, cook your sausage.

To assemble your salads, start with a handful of arugula. Top with squash, brussels sprouts and lentils. Drizzle balsamic on top and finish with goat cheese crumbles and sausage.

Grilled Zucchini Ribbon and Kale Salad with Roasted Red Pepper Vinaigrette + Crispy Almond Chicken Tenders

Here we go with the kale again. I seriously love this stuff! This time, I paired it with a roasted red pepper vinaigrette and it was divine. Using a mandoline, I cut a small zucchini into thin slices, brushed them with some butter olive oil (my newest Pour Olive obsession) and grilled them for a few minutes on each side. To finish off our salad, the protein of choice was simple chicken tenders coated in almond meal and baked until nice and crispy! 

There is so much you can do with this zucchini and kale combo. For a salad on the sweeter side, add dried cherries and pecans and Pour Olive's dark cherry balsamic. 

Grilled Zucchini Ribbon and Kale Salad with Roasted Red Pepper Vinaigrette + Crispy Almond Chicken Tenders
recipe inspiration found HERE  

1 bunch of kale, trimmed and chopped
1 zucchini, thinly sliced
Pour Olive Organic Butter Extra Virgin Olive Oil (or other good olive oil), for brushing

Roasted Red Pepper Vinaigrette-
1 clove garlic
2 roasted red peppers
3 Tbsp. good extra virgin olive oil (Pour Olive Picholine is my favorite right now!) 
2 Tbsp. balsamic vinegar
salt and pepper, to taste

Place all ingredients in a small food processor and blend until smooth. Toss with kale to coat and top with grilled zucchini and finish with chicken.

Crispy Almond Chicken Tenders-
6 chicken breast tenderloins
1/2 cup almond meal
zest of 1/2 lemon
1 egg
salt + pepper, to taste

Pregeat oven to 500 degrees. 

In a small dish (a pie plate works well) combine almond meal, lemon zest, a little salt and pepper. In another small bowl, lightly beat an egg. Make a dipping station and dip chicken tenders in egg, and then in the almond meal, making sure each tender is nicely coated. Place on a baking sheet and drizzle with a little bit of olive oil. Bake for 12-15 minutes. The tenders will be nice and crispy!

Greek Salsa Salad with Naked Basil Burgers

Sometimes, leaving the lettuce out of a salad is a fun way to mix it up. A lot of my favorite salads don't have any lettuce at all. This Greek Salsa Salad is a perfect example and one that I can almost always whip up in my kitchen because these ingredients are some of my kitchen staples. 

I originally had my eye on this Southern Living recipe, but I ended up using it as more of an inspiration and just went with my own little method. The Greek Country Salad at my favorite local restaurant, Ilios Noche is one of my favorite things to re-create at home. I chopped up my fresh ingredients a little smaller this time, making Salsa Salad the perfect new name. I served with Naked Greek Burgers on top, again, a little something I just came up with on my own. Using lean grass-fed beef, I mixed in garlic, oregano, basil, salt and pepper and grilled them up on my trusty grill pan! 

Another salad success!

Greek Salsa Salad with Naked Burgers

Salad-

1 cucumber, diced

2 vine ripe tomatoes, diced

1/2 cup kalamata olives, roughly chopped 

1/4 red onion, diced

fresh dill

4 oz. feta, crumbled

3 Tbsp. Pour Olive Organic Garlic Extra Virgin Olive Oil or other good quality olive oil

3 Tbsp. Pour Olive Sicilian Lemon White Balsamic or 3 Tbsp. lemon fresh lemon juice

salt + pepper, to taste 

Burgers-

1 lb. lean grass fed beef

1 clove garlic, minced

1 tsp. dried oregano

handful fresh basil, chopped

salt + pepper, to taste

Chop all fresh ingredients for the salad and place in a salad bowl. Toss with olive oil, vinegar and salt and pepper to taste.

Brush a grill pan with olive oil and place on medium heat. 

For the burgers, using your hands, mix in garlic, oregano, basil, salt and pepper with the beef. Make burgers the size of your liking, I normally do 3- 4 per pound.

Cook burgers 5-6 minutes on each side, or until cooked how you like! Serve on top of the salsa salad. I piled my salsa salad on top of a little pile of organic baby spinach.

BLT Chopped Salad with Corn, Feta + Avocado

Next to tomato, basil and mozzarella, bacon, lettuce and tomato is the next best savory trio. I craved BLT sandwiches something fierce when I was pregnant with Will and I kind of miss having a good excuse to eat them for breakfast, lunch and dinner. There is just something about them that really hits the spot! 

This salad has all of the qualities of a great BLT, swapping out toasted bread for crunchy romaine and creamy avocado in place of mayo. There is something so simple and fresh about a BLT in salad form. We enjoyed our fresh chopped salads during one of the coldest nights on record here in Charlotte and for a moment, I thought it was Summer. Sweet corn gives added crunch and crumbled feta is the perfect finishing touch. Chopped salads are so much fun! I didn't use as much corn as the recipe called for only because I didn't have enough but I don't think the salad was missing anything at all. I also added some chopped green onions and fresh cilantro. Good call on both!

Chopped BLT Salad with Corn, Feta + Avocado

recipe adapted from How Sweet it is

2 romaine hearts, chopped

1 pint grape tomatoes, quartered

6 slices thick bacon, fried and chopped

1 cup sweet corn

1 avocado, chopped

4 ounces feta, crumbled

2 Tbsp. Pour Olive Persian Lime olive oil or other good quality Extra Virgin Olive Oil

1 lime, juiced

salt + pepper, to season

Mix all ingredients in a large salad bowl. Drizzle on olive oil, lime juice and add salt and pepper to your liking. Toss to combine.

Black & Blue Steak Salad

My favorite thing about making salads is that you can adapt and alter recipes based on what you have in your kitchen. I love tossing a bunch of fresh vegetables in a bowl, drizzled with some good olive oil and vinegar and making a meal out of it. Artichoke hearts, roasted red peppers and kalamata olives are among some favorite salad additions that I always keep on hand in my kitchen. 

Salad number two is simple but has serious restaurant quality. Marinated flank steak on top of a simple salad with a small chunk of gorgonzola on the side is just so good. We love flank steak! It's super lean and soaks in tons of flavor when marinated. Cooking Light's Maple and Soy Glazed Flank Steak is my favorite way to cook flank steak. I have tried many other marinades and I always go back to this one. 

This flank steak is so delicious on its own, so I kept the base of the salad simple; romaine, baby spinach, grape tomatoes and artichoke hearts. I sauteed some mushrooms at the last minute and they made a perfect addition. A quick drizzle of dijon vinaigrette and some gorgonzola on the side, and we were good to go!

Salad number two in the books!

Black & Blue Steak Salad

Steak-

One 1 lb. flank steak (trimmed)

3 Tbsp. low sodium soy sauce

3 Tbsp. maple syrup

2 Tbsp. sake or dry sherry

2 Tbsp. dark sesame oil

1 tsp. Sriracha sauce

1/8 tsp. freshly ground pepper

Salad-

romaine, chopped

baby spinach

grape tomatoes, quartered

artichoke hearts, quartered

sweet onion, thinly sliced

mushrooms, sauteed

gorgonzola or blue cheese to garnish

Vinaigrette-

1/4 cup Pour Olive Dark Sesame Oil or 1/4 cup good olive oil

1 Tbsp. dijon mustard

2 Tbsp. Pour Olive Vermont Maple Balsamic or Balsamic Vinegar

salt + pepper, to taste

Pierce steak on both sides and place in a small baking dish. Place all marinade ingredients in a small bowl and whisk to combine. Cover and marinate at room temperature for 20 minutes or up to 8 hours in the fridge.

Preheat broiler. Remove steak from marinade and place on a broiler pan lined with foil. Broil on high for 5 minutes on each side. Place steak on cutting board and let stand for 5 minutes. Cut thin on a diagonal, against the grain.

Toss fresh salad ingredients with vinaigrette. Serve with sliced steak on top and gorgonzola or blue cheese on the side. 

Shaved Brussels Sprouts Salad + Andouille Sausage

We kicked off our salad challenge with spicy andouille sausage atop a bed of thinly shaved brussels sprouts. I love, love, love using brussels sprouts instead of lettuce. When they are thinly shaved they are so light and crisp! Trader Joe's sells bags of brussels sprouts that are already trimmed and shaved. I just buy whole sprouts and cut thinly with a knife or my mandolin. 

When all was plated and done, this is more of a warm salad, but on one of the coldest nights on record here in Charlotte, we didn't mind one bit! You could certainly leave the brussels sprouts raw, but quickly sauteing a bit of white wine to deglaze the pan from the sausage gives the sprouts a little something extra.

One down, eleven to go!

Shaved Brussels Sprouts Salad + Andouille Sausage
recipe adapted from Happily Wed, Happily Fed

3-4 links andouille sausage, sliced
1 lb. brussels sprouts, trimmed and shaved
1/2 yellow onion, sliced thin
quick pour of white wine
3 Tbsp. Pour Olive Blood Orange Olive Oil or olive oil
juice of 1/2 orange 
1 Tbsp. Pour Olive Vermont Maple Balsamic or 1 Tbsp. maple syrup
salt + pepper to season

In a heavy bottom pan (I used my French oven) on medium heat, heat 1 Tbsp. of olive oil. Add sausage and cook until browned. Set aside.

In the same pan, add onions and a quick pour of white wine to deglaze the pan and get all of the brown bits up. Saute onions for 2-3 minutes or until slightly soft. Add brussels sprouts and a tiny bit more wine and saute for another 2-3 minutes. Season with a little salt and pepper to taste. 

In a small bowl, whisk the remaining 2 Tbsp. of olive oil, juice of 1/2 of an orange and 1 Tbsp. of pure maple syrup. Toss with the brussels sprouts and onions and serve with Andouille on top!

Paleo Pumpkin Spice Granola

I have been experimenting with new Paleo recipes to add to the rotation and I am so excited about this one. Paleo granola has been on my radar for awhile now and I finally carved out some time for this treat. This recipe from Against All Grain (one of my favorite Paleo resources) served as my inspiration. I made some changes based on what I wanted to use and I'm very happy with the results. The nuts and syrup will definitely be serving as my granola recipe base as I experiment with different flavors and add ins. 

This granola skips on the oats and is made up entirely of nuts- making it Paleo, gluten free and super filling! Maple syrup naturally sweetens it and throwing in some dried cranberries at the end gives it extra flavor and color. This recipe makes quite a bit, which makes it perfect to have on hand for a few weeks of breakfasts and snacks. I like it with plain green yogurt but it would even be good eaten as cereal with milk. If you want to get crazy, sprinkle some on top of pumpkin or vanilla ice cream. 


Paleo Pumpkin Granola
recipe adapted from Against All Grain

1 cup raw almonds
1 cup raw pecans
1 cup raw sunflower seeds
1 cup raw cashews
1/2 cup Grade A Dark Maple Syrup
2 Tbsp. coconut oil, melted
3 Tbsp. pumpkin puree
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup shredded coconut, unsweetened
1/2 cup dried cranberries

Place nuts in a large bowl and cover with water. Soak for about 8 hours, or overnight, rinsing and changing the water halfway through. 

Drain nuts, rinse and pour onto paper towels to soak up moisture. Once they have been patted dry, place in the bowl of a food processor and pulse until the texture resembles oats. (If you do not have a food processor, coarsely chopping the nuts on a cutting board will work. Because the nuts have been soaked, they are soft and easy to shop. I would probably not recommend using a blender).  

Add in syrup, coconut oil, pumpkin and salt. Pulse until just combined. Fold in shredded coconut with a spoon. 

Lay granola out on two cookie sheets lined with parchment paper. 

Bake for 6 hours on 170 degrees, or until granola is brown and crunchy. Store in an airtight container.

Lime Cornmeal Cookies with Citrus Glaze

It's all about the little things with me and the small details that take an experience from great to exceptional. You know the hotels that welcome you with a warm cookie when you visit the front desk? I love that. Ever since I was younger, I developed somewhat of an obsession with making my family's home into a "luxury hotel". I left notes on my parents' and sisters' bathroom sinks, folded the toilet paper into a nice, neat point and turned down the beds from time to time, leaving a small chocolate to enjoy before bedtime. I kid you not when I say that while speaking in a British accent, I recorded a five minute infomercial on my tiny pink tape player highlighting all of the "services" the Nido Luxury Hotel had to offer. Yes, I know. Don't even say anything.

At the end of July, the lovies came to visit for what was a glorious long weekend. It was the first time my parents, sisters and I had all been together since Christmas and if you know my family, you can pick up your jaw now. Believe me, we were aching for time together. Given my childhood antics, I only found it appropriate to welcome my family with a lovely spread, personalized koozies included. What better way to kick off a highly anticipated family weekend than with treats, mojitos and the promise that no one will steal your beer all weekend?

These Lime Cornmeal cookies from Giada are crisp, light and perfect for summer. Usine rice flour yields a lighter cookie and the cornmeal provides a surprising and delightful crunch. And the citrus glaze? Well that really deserves it's own post. It's good enough for swimming.

Lime Cornmeal Cookies with Citrus Glaze

recipe from Giada DeLaurentiis

Cookies:

1/2 stick unsalted butter, at room temperature

1 cup sugar

3 large limes, zested

1 egg, at room temperature

3 Tbsp. fresh lime juice

1/2 tsp. pure vanilla extract

1 1/2 cups rice flour, plus extra for dusting

1/2 cup cornmeal

1/2 tsp. baking powder

1/4 tsp. fine sea salt

Glaze:

1 1/3 cups powdered sugar

2 large limes, zested

3 Tbsp. fresh lemon juice

Also will need: round cookie cutter (I used a 2 inch round for petite cookies)

Line a baking sheet with silicone or parchment paper and set aside.

In a food processor, pulse together butter, sugar and lime zest until combined. Add the egg, lime juice and vanilla. Process until smooth, then add the rice flour, cornmeal, baking powder and salt. Process until the mixture forms a dough. Place the dough on a floured surface and knead for about 20 seconds. Wrap the ball of dough with plastic wrap and chill in the refrigerator for 20 minutes. (I chilled mine overnight and let it sit out for 30 minutes the next morning before rolling it out to cut the cookies)

Preheat oven to 350 degrees. Roll the dough out on a lightly floured surface, making sure the dough is about 1/4" thick. Using your round cookie cutter, cut the cookies until all of the dough has been used, making sure you are gathering any scraps, kneading them together and rolling those out as well.

Bake at 350 degrees for 15-20 minutes, or until the edges are golden. Smaller cookies equals shorter amount of time in the oven. Mine cooked perfectly right at 12 minutes.

For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest and lemon juice until smooth. Spread 1 tsp. of glaze onto each cookie. Let harden for 45 minutes before serving.