Advertisements

Tag Archives: blog

Gluten Free/Dairy Free Cacao Cake Brownies

It’s snowing. We are halfway through the first month of the new decade and it’s snowing here in New York. It’s actually quite peaceful to watch the snow fall, sitting inside, enjoying the quiet with my husband and my dog, sipping some coffee and developing new recipes.

I’ve been obsessed with trying to bake more, and play in the kitchen on the weekends, although my back is pretty tense today, and I desperately need to clean the bathrooms. I’m also 31 weeks pregnant and currently this babe is the size of a head of romaine lettuce, which is not small. Nevertheless, I baked (and cooked) on and off since 10am this morning. I saw one of the amazing bakers I follow on Instagram make these delectable brownies, and decided I wanted to try making brownies myself. This particular recipe is on the cakier side than fudge, even though I do plan to try a “fudgie” (fudge brownie) in the near future. Personally, I prefer a cake-like brownie as they’re a little less sweet, dense, and I can cube leftovers up and make a brownie trifle.. *wipes drool from side of mouth* This recipe is gluten free and dairy free, employing the help of Bob’s Red Mill 1:1 gluten free baking flour and Chosen Foods avocado oil instead of butter.

Here’s what you’ll need for these brownies:

  • 1 cup Gluten Free Flour – I use Bob’s Red Mill 1:1 GF Flour found on Thrive Market
  • 3/4 cup cacao powder (or unsweetened chocolate powder)
  • 1 tsp baking powder
  • 1/2 cup avocado oil
  • 1/3 cup organic granulated sugar, or coconut sugar
  • 3 large eggs
  • Vanilla extract
  • Pinch of salt

Preheat your oven to 375*. Spray or pre-grease an 8×8 baking pan and set aside. Take a medium sized bowl and crack three eggs in, and add in the sugar, vanilla extract, and avocado oil. Whisk together until combined.

Add in the flour, cacao powder, baking powder, salt, and whisk again. The batter should be fairly thick as these brownies will be cake-like. Pour into the greased pan and bake for 20m.

I had three of them today, and two of those I added a *large* dollop of whipped cream on top and OMG it was heaven. Perfect for breakfast, lunch, or dinner… forget dessert 🙂 NOMaste.

Advertisements

Easy Baked MAC (Mac-n-Cheese)

It’s the holiday season, and there’s nothing better than seeing family, friends, and eating a ton of different foods. It’s the third night of Hanukkah, and while I didn’t make latke’s this year (which you can find my recipe from last year here), I did toy around with something anyone celebrating any holiday would love, MAC AND CHEESE.

There are a ton of different ways to make mac and cheese (or as I simply call it MAC), and I usually start by making a roux. A roux is a base for sauces such as a cheese sauce: you take chopped onions and butter, sauté until fragrant and translucent, then add flour and it makes a paste. Then, you pour in some cream/milk/alternative to milk and stock, and bring to a boil. This will thicken; turn the heat off and layer in the shredded cheese until fully blended and combined. Yeah, this recipe is labeled EASY MAC for a reason, because we skip the roux step. We use four ingredients and it’s done in one pot. You heard me, ONE POT.

Here’s what you’ll need:

  • 1 lb or box of pasta – I used Banza’s wheel shaped pasta (this is a chickpea flour pasta and it is delicious – find it here)
  • 1/4 cup milk
  • 2 tbsp grass fed butter
  • 1 and 1/2 cups mixed shredded cheese – I used Organic valley cheddar, sharp cheddar, and mozzarella.
  • Parmesan cheese
  • Breadcrumbs – to top off prior to broil
  • Salt
  • Pepper

Bring 4 quarts of water to a boil. Cook your preferred pasta to the desired doneness, since Banza is gluten free I cooked two minutes below the recommended time on the box as I prefer to have pasta more al dente. Strain and rinse.

Add back into the same pot and turn the heat onto medium. Pour in the milk and butter, stirring the pasta in and coating. Have patience here, the butter will take some time to melt. Sprinkle in the cheese a little at a time, stirring to combine frequently. Keep the heat between medium and low, so the cheese melts and coats all the pasta.

Set the oven to broil. Pour the MAC from the pot into an oven friendly casserole dish and sprinkle with breadcrumbs and parmesan cheese, plus a pinch more shredded cheese bc #yolo. Broil for three minutes, check after three because it can go from nicely brown to “OMG I BURNT IT” in a matter of minutes. Serve immediately and scarf down because this baby will go fast at your dinner table! NOMaste and Happy Holidays! <3

Almond Butter Collagen Muffins

Fall is in the air, everywhere you look around! (admit that you legit sang that song in your head as you read it…) It’s definitely crisper outside and as the seasons change and the leaves fall, my taste buds turn to all things apple and cinnamon and almond butter. Yep, you heard that right: ALMOND BUTTER. I have a very slight sensitivity to peanut butter and so I have to have PB in very small doses, however, bring on all the almond butter.

I went through several different brands, and finally fell in love with Barney Butter. Sure, there’s a little sugar in it, and it’s made with sustainable palm oil, and for me this is fine, as I don’t have globs of it at a time (although I really could if I didn’t control myself). I buy my Barney Butter on Thrive Market, an online grocer that takes out the middle-person and sells all their products at 30-50% off. Plus, you get free shipping if you purchase $49 worth of products. I SWEAR by Thrive Market, and have been a member since 2016. *click the banner on the right if you are interested in trying!*

With this particular muffin recipe, I decided to use just one large banana, two eggs, a small amount of sugar, and a scoop of Vital Proteins collagen powder. I am halfway through my pregnancy and am really trying hard to stay as healthy and active as I can (except for the occasional pizza and grilled cheese), so by adding a little extra collagen it gives me a boost with bone development and quality protein.

Here’s what you’ll need to make these babies (no pun on my actual bun in the oven…) **this recipe has been updated as of February 19th – with 4 weeks of pregnancy to go, these muffins will be made in batches to freeze and defrost as I am nursing**

  • 1 large ripe banana
  • 1/2 cup whole milk
  • 1/2 cup coconut sugar
    • Coconut sugar is low on the glycemic index and is a great substitute for brown sugar and regular cane sugar. It is almost a 1:1 replacement.
  • 2 large eggs
  • 4 tbsp almond butter (trust me, you’ll be able to taste the almond butter with this amount – otherwise it’s not as noticeable)
  • 1 1/4 cup flour
    • I prefer to bake with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • 1 scoop collagen powder (I use Vital Proteins)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt

Begin with adding the wet ingredients into a bowl (banana, coconut sugar, milk, eggs, almond butter). Whisk using a hand whisk or a hand blender (I use the KitchenAid hand blender and it works magic).

In the same bowl, add the dry ingredients (flour, salt, baking soda, and collagen powder). Whisk together until just combined and let sit for 20 minutes. Letting the batter sit (as I’ve come to learn helps the mechanics of the ingredients meld together and the batter set). Preheat the oven as the batter sits.

Bake at 375° for 20-23 minutes. Serve with some grass fed butter, more nut butter, or even some hazelnut spread – NOMaste 🙂

Cinnamon Apple French Toast Bake

Ever have one of those moments where something comes to you in the middle of the night and you’re almost certain it’s going to work? That’s exactly how I felt when I thought of this French toast casserole, or bake. I have always loved french toast, but had a vision for making this into a bake and caramelize some of my favorite apples to go along with it.

I have fallen in love with apples all over again after I found these SweetTango apples from Whole Foods. They are super juicy, slightly tart, and the perfect amount of sweet. They resemble Gala apples pretty closely, but are not as sweet. As I caramelized them, they held up to the butter and brown sugar, and were very tender when they baked. I was quite pleased. What I also love about this particular French toast bake is that the ingredients are super simple. Here’s what you’ll need:

  • 3 large eggs
    • I use Organic Valley for all my dairy products, and you can find out why by visiting their website here. They are one of the only farms I know that really lives up to their pasture-raised and organic mission and donate regularly to charities and causes.
  • 1 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Ground nutmeg
  • Ground cloves
  • 1 brioche loaf
  • 1/2 cup brown sugar
  • 6 tbsp butter
  • 2 apples, diced into smaller chunks
  • Ground cinnamon

Preheat the oven to 375* degrees. Begin with chopping and dicing the apples into smaller chunks. Take three tbsp of butter and melt into a large pan. Add the apples and toss/coat until all of the apples are coated with butter. Let sit and begin to soften on a medium heat. Add in ground cinnamon and toss. Take 1/4 cup brown sugar and add to the apples, this will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes. Be sure to check that the apples are not burning.

In the meantime, whisk the eggs and milk together, adding in the spices and vanilla. You can let this sit as you cut the brioche into smaller chunks. Using a baking pan or dish, assemble the diced brioche and pour the egg mixture into the brioche, letting it soak up the egg and milk; make sure you coat all of the bread! Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.

Take the remaining butter and brown sugar and whisk together (or by hand) to form a crumble. Sprinkle on top of the casserole as evenly as you can. Place the casserole in the oven and bake for 40 minutes or until there is no bubbling and all the egg has cooked and set. Serve with a dollop of creme fraiche or whipped cream and you’ve got a delicious brunch treat! NOMaste 🙂

Cinnamon Apple French Toast bake

A fun and simple twist to a classic savory breakfast

Course Breakfast
Cuisine American
Keyword apples, baked, casserole, cinnamon, easy, fall recipes, french toast, savory, simple recipe, sweet breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Author nomastehungry

Ingredients

  • 1 loaf Brioche bread could also use a day or two stale sourdough or brioche.
  • 3 large Eggs
  • 1.5 cup Whole milk
  • 1 tsp Vanilla extract
  • 6 tbsp Unsalted butter
  • 2 Apples diced
  • 1/2 cup Brown sugar
  • 1 tbsp Ground nutmeg
  • 1 tbsp Ground cloves

Instructions

  1. Preheat your oven to 375*

  2. Begin with chopping and dicing the apples into smaller chunks. Take three tbsp of butter and melt into a large pan.

  3. Add the apples and toss/coat until all of the apples are coated with butter. Let sit and begin to soften on a medium heat. Add in ground cinnamon and toss. Take 1/4 cup brown sugar and add to the apples, this will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes.

  4. Whisk eggs and milk together, adding in the spices and vanilla. Slice the brioche and pour the egg mixture into the brioche, letting it soak up the egg and milk; make sure you coat all of the bread.

  5. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.

  6. Take the remaining butter and brown sugar and whisk together (or by hand) to form a crumble. Sprinkle on top of the casserole as evenly as you can. Place the casserole in the oven and bake for 40 minutes or until there is no bubbling and all the egg has cooked and set.

Recipe Notes

This recipe will make a softer french toast bake, whereas if you were to use a staler bread it would be a bit firmer.

You may also opt to pour the egg mixture over the bread overnight to let the egg fully soak.

Baked Ziti

Happy fall everyone! Gosh, it’s been a while since I’ve been on here blogging but I have had a pretty good excuse… I’m 15 weeks PREGNANT! Which then means, for my first trimester I was having a significant problem with keeping food down and even wanting foods other than bagels, pizza, and snacky foods. Now that I am cruising into the second trimester, I am slowly getting back into cooking and experimenting with a variety of different foods, and have always wanted to create a simple but delicious version of Baked Ziti.

This recipe features two of my favorite products from Organic Valley, a company that I hold dear to my heart. I love their values and mission to ensure all of their coops are pasture raised and do not cut corners, which is clear when you drink their milk or use their eggs. For this particular baked ziti, I opted for regular pasta, marinara, some dried seasonings (oregano and parsley) and ricotta and eggs from Organic Valley.

To start, I boiled a pot of water and cooked the pasta to al dente, about a minute less than what the box suggested. I strained the pasta and added it to a 9×13 pyrex baking dish, pre-lined with some marinara. I mixed in the ricotta, fresh mozzarella, and more sauce. I repeated this step until it was fully coated with sauce and ricotta. One thing I’ve learned from experimenting with baked ziti in the past is ensuring that there is plenty of sauce and ricotta so that it does not dry out.

Preheated the oven to 375 degrees. I dolloped some ricotta on top, sprinkled my Organic Valley cheese on top. Once the oven preheated, I baked the ziti for 15 minutes, then turned the oven to broil and broiled the ziti for 7 minutes just into most of the cheese turned brown. My husband, who is a pasta aficionado, even commended me for this one. Looks like I’ll be making this again soon. NOMaste 🙂

Baked Ziti

Course Dinner
Cuisine American, Italian
Keyword baked food, baked ziti, pasta, traditional
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 people
Author nomastehungry

Ingredients

  • 2 containers Organic Valley ricotta cheese
  • 1 box Pasta (I used mezzi rigatoni)
  • 1 24oz jar Rao's marinara
  • 2 cups Organic Valley shredded mozzarella cheese
  • Dried oregano
  • Dried parsley
  • Salt
  • Pepper

Instructions

  1. Bring 5 quarts of water to a boil. Add salt to water and pour in pasta. Cook to desired doneness or box directions. Once done, drain pasta.

  2. Line a 9×13 pyrex baking dish with marinara sauce.

  3. Pour drained pasta into dish. Pour more marinara sauce, scoops of ricotta, and a sprinkle of mozzarella cheese into the pasta and mix well.

  4. Continue to add marinara and ricotta until the pasta is fully coated and wet. Sprinkle with dried oregano and parsley.

    Preheat oven to 375 degrees.

  5. Spread mozzarella cheese on top. Bake at 375 for 15 minutes.

  6. Turn oven to broil and broil for 7 minutes until cheese is melted and browned. Let stand for 5 minutes.

Recipe Notes

Use gluten free pasta if you desire!  Banza works very well!

1 2 5