The Perfect Roast Chicken (GF, DF)


Making the perfect roast chicken may seem like a daunting task, but it’s not. The trick to flavorful chicken with crispy skin and juicy meat is to salt it a few days in advance with a combination of sea salt and baking powder. This draws out the moisture and gives your chicken that extra juiciness, and the baking powder gives the skin that crispiness you usually get only with a deep fryer. I’m normally a strict dark-meat only eater (can’t stand the dryness of regular white meat), but with this roast chicken, I actually love the white meat just as much as the dark meat since it’s all flavorful and all moist!

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Baked Sweet Potatoes…Mediterranean Style! (GF, V)


It’s that time of the year where holiday menu planning has begun! I don’t know about you but I’m torn this year between loving the once-a-year classics and wanting to try something new. So that’s why I’m so excited to share with you this recipe for Mediterranean-style sweet potatoes from Minimalist Baker. This recipe allows us to keep a favorite classic Thanksgiving side dish, but gives us a chance to do something a little different with them.

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Slow Cooker Red Lentil Dal (GF, Vegan)


For some reason, just picturing a slow cooker conjures up an image of warmth, sharing and comfort food for me. Not to mention convenience – how great is it to be able to throw your ingredients in in the morning, then to leave it plugged in while you go about your day and come home to a pot of ready-to-eat deliciousness? Almost seems like magic!

This recipe isn’t your typical slow cooker recipe. It is loaded with spices and flavor and involves a few more ingredients and a a bit more prep than a typical slow cooker recipe, but it’s worth it. Plus it will last you for a while. Red lentils are loaded with protein, fiber, B vitamins and iron, so you’re getting a ton of nutrition as well as flavor with this dish. Serve with some quinoa or brown rice and you’ve got yourself a hearty satisfying meal.

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Quinoa-stuffed Roast Veg (GF, DF)


Last weekend I visited my cousin and her husband and their new baby up in the Bay Area. They love to cook, especially healthy and European-inspired foods (he’s French). On Sunday night they made a delicious and healthy meal that he had apparently dreamed about the night before, and when I came home I was inspired to make it. I love this meal because you can make a large quantity of the stuffing ahead of time and use it to stuff veg or just eat on its own. It is a complete meal with meat, vegetables and grains in each bite – and it leaves you completely satisfied. Not to mention it’s gluten-free and goes beautifully with a glass of pinot noir. It is a bit of a complex and multi-step process to make, but well worth it, believe me! And you’ll have leftovers to munch on for the next few days!

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