Breakfast On The Go

{gluten free & vegan breakfast oat cookies} 

{gluten free & vegan breakfast oat cookies} 

I'm definitely one of those people who savor their extra five minutes in bed in the morning, so overnight oats have been my best friend for a very long time. They're easy to prep at night and can be eaten quickly in the morning whilst getting ready for work. But some days I like to sleep in a little extra and I typically end up skipping breakfast.

Well, lo and behold, J had the brilliant idea of baking the same ingredients I typically use in overnight oats into a healthy breakfast cookie (Leave it to him to find a way to eat desert for breakfast). 

They're not too sweet, chewy and chocolatey and overall pretty damn delicious! 



3 ripe bananas (mashed)

1/3 cup peanut butter (we used crunchy!)

1/3 cup coconut oil

1 tsp vanilla

3 1/4 cup gluten-free rolled oats

1/4 cup gluten-free all purpose flour  

1 tsp baking soda

1/2 tsp salt

organic cane sugar or brown sugar for dusting the tops. 

1/2 cup of your choice of add ins (we used Enjoy Life's allergen free chocolate chunks, walnuts and dried cranberries)



Preheat oven to 350 degrees.

Combine the wet ingredients, mashed bananas, peanut butter, coconut oil and vanilla, in a bowl. Separately, combine dry ingredients leaving out the sugar for dusting and the "add-ins". Add the dry ingredients to the wet in three parts and mix thoroughly until the dough comes together and lifts off the sides of the bowl (it actually looks a bit more like a chunky oat mixture and less like traditional cookie dough, that's totally normal, don't get scared and add more flour). lastly mix in your toppings. Spoon the dough in large dollops onto a greased baking tray and sprinkle tops with sugar for a bit of crunchy sweetness on top (this is totally optional). 

Bake for 10-12 minutes or until cookies appear a nice golden brown on the bottom.  

Voila! Breakfast to go for your busy mornings :) 

Land of The (Gluten) Free

{Gluten-free tri color vanilla cake with buttercream frosting}  

{Gluten-free tri color vanilla cake with buttercream frosting}  

What better way to celebrate a birthday than with cake?! This is a classic vanilla cake with buttercream and added a bit of food coloring for patriotism! I use Martha Stewart's yellow cake recipe and substitute flour for Pamela's cup-for-cup gluten free flour. The food coloring affected the texture of the cakes so next time I'll have to play around and see why that is, but it still tastes delicious :) Simple as that! Happy fourth everyone! 

In A Mexican Mood

{ gluten and dairy free, chicken and veggie quesadillas } 

{ gluten and dairy free, chicken and veggie quesadillas } 

The craving started yesterday, during my usual Pinterest perusing, when I came across a beautiful photo of the most stunning quesadillas. I'm a huge sucker for a cheese plate, but Mexican shredded cheese that gets all greasy when you melt it has never been my favorite. So I opted to make a totally dairy free (on top of the usual gluten free) quesadilla. I used Tofuyan brand gluten free wraps, which I highly recommend because they don't crack or break apart like most gf wraps tend to do.

Spread a bit of roasted garlic paste over the bottom of half the tortilla and top with some lightly-mashed avocado. Place tortilla on a already warm flat top or large fry pan (if you are not using a non-stick pan, then grease the pan lightly with some coconut oil). Then start to add your quesadilla accoutrements! I put corn, chipotle chicken, broccoli micro greens, tomatoes, cilantro, onion and a bit of arugula.  

Fold the quesadilla closed and toast both sides with everything inside. Remove from heat, slice, and serve! 


Family Secrets

{ My Mom's cheesecake recipie with J's Grandmothers crust } 

{ My Mom's cheesecake recipie with J's Grandmothers crust } 

This weekend I promised J that I would make him anything of his choice. Since he's been my constant taste-tester and photo-assistant, I felt like I owed him one! His choice was something sweet (of course): strawberry cheesecake with crust just like his grandmother's. So I dug into the depths of my emails, found my moms cheesecake recipe, got the secret to his grandmothers caramelized graham cracker crust, and voila!


2 cups Annies Bunny Grahams (I get the gluten-free chocolate and vanilla mix) 
2 tbsp melted butter

2tbsp brown sugar

Crush graham crackers until they are almost ground with a few chunks, mix in the melted butter and brown sugar. Press the crust into the base of the pan, saving half for the middle layer. Use the back of a water glass to press the crust down; it'll really pack it in there.

1 8oz package of cream cheese

½ cup sugar
1 tbsp lemon juice
½ tsp vanilla
Dash of salt
2 eggs

Beat the cream cheese until fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add the eggs one at a time beating well after each one. 
Pour half the mixture into crust, then crumble the second half of the crust mixture evenly on top. Pour the remainder of the filling in and bake at 350 F for 25-30 minutes.

1 cup sour cream

2 tbsp sugar
½ tsp vanilla
One package of strawberries (chopped)

Combine the sour cream, sugar, vanilla and half the strawberries. After removing the cake from the oven, spoon the topping over the pie and put it back into the oven for 10 minutes. Cool and refrigerate overnight. Top with the second half of strawberries, serve and enjoy.

Eggs That Can't Be Beet

{ Beet-pickled deviled eggs } 

{ Beet-pickled deviled eggs } 

I came across this recipie a few months ago and have since been saving it for a summer weekend.  I've never been a huge fan of pickled things and frankly the idea of a picked egg just sounds so bizarre, but being a designer I have a habit of judging things by the way they look and these just looked too beautiful not to make.

They take a while because the eggs have to soak in the beet mixture for at least 2 hours, so I suggest planning ahead. Leave them to pickle either early on the morning you plan to serve them or the night before. Also I would highly recommend cutting down on the mayo amount used in the yolk mixture because its not the healthiest...and because it tastes better when the yolk flavor really comes through.

Bon Appétit!


Summer Shrimp Tacos

{ Shrimp tacos with a mango summer slaw and habanero crema } 

{ Shrimp tacos with a mango summer slaw and habanero crema } 


Summer is finally here and there is nothing I love more than a light, sweet, spicy, tangy shrimp taco. So when my fish man at the grocery store told me that they were having a sale on fresh shrimp, there was no question that it was taco night. 

The recipe for these is very simple and should only take 30 minutes from start to finish. Start by cleaning your shrimp and removing the tails (you can buy shrimp that are already prepped and in that case, just give them a good rinse). Then season the shrimp with a bit of chipotle seasoning, black pepper, salt, a nice amount of minced garlic, and some wine. Let this sit while you make your slaw and crema. For the slaw, shred some red cabbage, cube some mango, chop a bit of cilantro and mix it all together with the juice of 2 limes and a touch of blue agave. 

Moving on to the crema, (this is probably the easiest part) mix 1 part sour cream with 1/8 part mayo, add in some lime juice to thin it down, and then add as much (or little) as you want of your favorite habanero hot sauce (I get mine from a farmers market so it's extra spicy and very fresh). 

Back to the shrimp! Sautée them in butter until the centers are opaque, which shouldn't be more than 4/5 minutes. Warm your tortillas (or use lettuce cups for a healthier alternative), assemble your tacos and enjoy!

Happy Summer! 

Apricots, Lamb and a Sous Chef

{ Pistachio crusted lamb chop served with apricots two ways } 

{ Pistachio crusted lamb chop served with apricots two ways } 

Every now and then my best friend and I will get together and have a full day of catching up and cooking. She usually has random cravings or specific things she wants to experiment with, this time around it was apricots! We decided on a pistachio crusted New Zealand lamb chops as our protein and made a very simple apricot mint chutney to accompany them. On the side we made a sweeter accompaniment, a marscapone Filled apricot, topped with a blackberry, broiled for 5 minutes and then dusted with crumbled pistachios to tie the whole dish together! It looks amazing, tastes amazing and was so insanely simple. 


Ps. For the New Yorker that has a thing for pistachios and red meat (like me) Per Lei on the Upper East Side serves a fantastic pistachio crusted lamp chop and to keep the theme going you can finish it off with the most delicious pistachio panacotta!  

Pasta night

{Gluten free ravioli stuffed with spinach ricotta and prosciutto served in a simple tomato sauce} 

{Gluten free ravioli stuffed with spinach ricotta and prosciutto served in a simple tomato sauce} 

Like many, I like to indulge in stuffed carbs (like dumplings and especially ravioli) but being celiac it's pretty difficult to find good stuffed pastas. If you are a New York native I highly recommend checking out Bistango in the Kimberly hotel or Murray Hill they serve some pretty top notch GF stuffed pastas. If you are a home chef and like the challenge of making them yourself I found this dough recipie to work best! Stuff them with litterally anything and then seal them with an egg wash and pinch them closed (I don't have a fancy ravioli maker I find using my hands works perfectly). These boil in a quick 3 or 4 minutes and can be tossed with a sauce of your choice and served immediately. If you don't boil all the pasta you make I reccomend portioning out the leftovers into little bags and freezing them for future use!