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  • 1 (15 ounce) can Organic Garbanzo Beans, rinsed and drained (chickpeas)
  • 3 large eggs
  • 1/2 cup creamy almond butter (just almonds + salt)
  • 1/2 cup pure maple syrup (or sub honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup small wild frozen blueberries OR 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free, if desired)

Step 1

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we’re only making 10 muffins) and spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins — this is important.


Step 2

Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in ⅓ cup chocolate chips.

Step 3

Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and transfer to a wire rack to cool completely. 

Let me know what you think! Don’t miss my reel featuring this recipe.

Adapted from Ambitious Kitchen

Le Creuset Round  Dutch Oven (20% off one item with code UPICK) // Rails plaid button up // Jeans // Bowls Ikea // Cute measuring spoons

One tradition we started that I absolutely love is making French onion soup the day after Thanksgiving. We would get our tree, decorate it and enjoy fresh bread and soup. I recently mentioned we made the soup again this year on Instagram and immediately got requests for the recipe. There’s nothing like a yummy bowl of French onion soup. The kids love it and it’s only a couple of ingredients. Tip: to reduce tears while cutting onions, place a cracker in your mouth!

Serve with Mozzarella melted on toast.

1/2 cup unsalted butter

2 T olive oil

4 cups sliced onions

4 10.5 oz cans beef broth

2 T dry sherry

salt and pepper to taste

Serve with mozzerella toast

Instructions

– Melt the butter in a large pot on medium heat with the olive oil.

– Once the butter is melted down, add all four cups of onions. Stir constantly until they’re translucent, but not brown.

– Add beef broth and sherry and season to taste with salt and pepper. Then, let simmer for 30 minutes.

You can be done here if you’d like and just dip your bread into the soup, but to go the traditional French onion soup route, follow these last few steps.

– Turn on your oven broiler.

– Ladle soup into oven-safe dishes and layer on fresh bread with cheese – we used Mozzarella but you can really use whatever you prefer. Put your dishes on a baking sheet and place in the oven until the cheese bubbles and browns slightly.

And that’s it! Super quick and easy and a recipe the whole family will love!

Enjoy!

Deals this week around the web . .

In addition to Williams – Sonoma having a 20% off one item with UPICK, Revolve is having an additional 20% off Final Sale with code YEAREND20,

linen dress // sunglasses // bucket bag

 

I’m on a pumpkin bread kick. If baby wants it, baby gets it, right? I found a recipe that is super easy, makes moist bread, and my kids love it. Funny tip, if you want to sleep in tomorrow, make this tonight, cut it up, lay out paper plates and tell your kids to enjoy the pumpkin bread downstairs and give you 30 more minutes of sleep in the morning. It worked for me this morning.  Phew! Note: I like to substitute spelt flour for all purpose flour since it has fiber and protein and no one in my house is gluten free. I’ve been told, this recipe substitutes gluten free flour nicely. How cute is this dress?

Pumpkin Bread adapted from here

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Do you like when I share recipes? Do you want to see more? Let me know. Your comment short or long is really helpful as I plan future content!

 

Thank you,

xx

Shalice

Those who know we well know I LOVE salad like a crazy person. It’s true. So naturally I have at least 3 salad dressing recipes that will have you eating so much lettuce you’ll make Peter Rabbit jealous. Just saying.

Also, if you’re looking for a salad dressing to dress up broccoli or broccolini for your kids or hubby, try these first. My kids love the balsamic dressing. It stays a week in the jar but we usually use a full recipe so I always make it fresh.

Without further adieu, here’s my top 3 on major rotation, and yes my kids are FANS!

Balsamic Vinaigrette (recipe can be doubled)

Mince 2 cloves of garlic and add the following ingredients in a small jar with lid:

1/3 cup canola oil

2 T balsamic vinegar

1 t. sugar

1/2 t. salt

Shake vigorously and serve. Store in fridge up to a week.

Oriental Dressing ( from my Mother-in-Law)

4 T sugar

1 t salt

2 t. soy sauce

1/2 cup oil – I use grapeseed

6 T white vinegar

Combine in a lidded jar and shake well.

Lemon Dijon – sounds funky but so fresh and yummy!

1 teaspoon Dijon mustard.

1 teaspoon minced fresh garlic.

3 tablespoons champagne vinegar.

Kosher salt and freshly ground black pepper.

1/2 cup good olive oil.

I also like this simple version: Lemon Dijon

fresh squeezed lemon //  dijon // grapeseed oil // salt

There you have it, you can bookmark this post and share with your friends. Hope you enjoy, Let me know your favorite dressing in the comments!

bag // top // jeans // I also included some favorite home goods below!

Since cookies have fueled progress, innovation, and overall societal happiness since the early 1900’s, it only seems apt that today’s Foodie Friday is about this ubiquitous dessert. And since cookies should be enjoyed by one and all, I’m including a GF option. You’re welcome.

COWBOY COOKIES*
This cookie is unbeatable and unstoppable. No matter how many chocolate chip cookie recipes I’ve tried, this is the one everybody always begs for. They taste like dough, with a little crisp on the outside. Ambrosia, guys, ambrosia. But don’t overcook these! They are best only just cooked and cooled, after you’ve tried them warm just make sure they’re okay. You know, quality control. My dad who likes these crispy, but I think there’s something wrong with his taste buds.
1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1 t vanilla
2 c flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 c quick oats
1 1/2 c chocolate chips
Turn on your oven to 350.
Mix the sugars and the shortening in your stand mixer (or by hand). Let it mix until it’s nice and light. Add the eggs and vanilla and mix to combine. Add the flour, baking soda, baking powder, and salt all at once and mix until combined. Lastly, add your oats and chocolate chips.
Bake for 8 min, or until lightly brown on the edges and top just cooked.
GLUTEN-FREE CHOCOLATE OATMEAL CHUNKERS
These are amazing and super simple. The only thing you have to remember is to freeze them for 20 min on the sheet pan before cooking or you’ll get flat cookies. However, if you make a batch and freeze the dough balls so that you can eat them every day instead of only once a month (this is the winner option, right?), you can skip this part and they can head straight for the oven.
3/4 c coconut oil or unsalted butter (1 1/2 sticks), softened
1 3/4 c sucanat or cane sugar
2 large eggs
1 c  (110 g) gluten-free oat flour
1/2 + 2 T (70 g) natural cocoa powder
1/2 t baking soda
1/2 t sea salt
2 c gluten-free rolled oats (not quick!)
1 1/4 c bittersweet chocolate chips or chunks (chopped from a bar)
Preheat oven to 350. Line 2 baking sheets with parchment.
Melt coconut oil if using, and poor oil or softened butter into bowl of a standing mixer with the paddle attachment and add sugar. Mix on medium-low speed until incorporated, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs and mix on low speed; scrape down the bowl again. Increase the mixer speed to medium and mix together until creamy and homogenous, 4-5 minutes.
In a small bowl, sift together the oat flour, cocoa, and baking soda. With the mixer on low, slowly add the dry ingredients, mixing just until combined. Add the salt, oats and chocolate; mix just until combined.
Using a small ice-cream scoop or cookie scoop, measure heaping tablespoon-sized balls of dough and transfer them to the lined baking sheets. Cover with plastic wrap and freeze for 20 min (or if it’s easier, 30 min in the fridge).
Unwrap cookies and bake for 14-16 minutes. Cool on the pan for 10 minutes before transferring them to a cooling rack to cool completely.
*Adapted from Sugar Rush / Tee Vintage :: Denim Shorts :: Similar :: 

 

Top STORETS :: denim shorts FRAME :: Similar shorts for $32 :: dinner plates POTTERY BARN :: Salad Dressing Shaker ::  photo’s by Tasha 

Balsamic Vinegrette, Oriental Dressing, and Mustard Vinegrette are some of my favorites to bring for summer picnics and lunch on the patio. My favorite type of lettuce is butter lettuce and I depending on what I have in the fridge, I usually add avocado, salted sunflower seeds, and black olives. What are your favorite salads? Scroll down for all my recipes!

Balsamic Vinegrette 

1 t minced garlic

3 T sugar or 1 T agave

3 T balsamic vinegar

1/3 cup canola oil or grapeseed oil

1 t salt

Instructions: mix, shake and chill before use.

Oriental Dressing

4 T sugar

1 t. salt

2 t. soy sauce

1/2 cup vegetable oil

6 T white vinegar

Combine in a lidded jar, and shake well.

Mustard Vinagrette from Bobby Flay

Zest and juice of 1 large lemon

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

1 teaspoon clover honey

Kosher salt and freshly ground black pepper

1/2 cup olive oil or canola oil

whisk and enjoy!

 

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Foodie Friday

Making Dinner Look Complicated, the Easy Way

Dinner time in our house is all about making sure those little mouths are fed. We don’t usually spend a lot of time on presentation because there’s not much time to spend. But there’s a simple way to dress up dinner when you want to feel like a master chef on a weeknight: Pesto. A few tablespoons can turn baked chicken into Italian Chicken – top it with some tomato slices and you’ve got a gourmet meal on your hands, with about 5 minutes of prep.

That said, I like to make my own pesto to keep on hand for just such a culinary occasion.

Homemade Basil Pesto

What You’ll Need:

4 C Fresh Basil Leaves (about 3 bunches)

1/2 C Grapeseed Oil + a drizzle or two

1/3 C Pine Nuts

2 Garlic Cloves

1 t Salt

How You’ll Do It:

1 – Toast the pine nuts. To do this, put the nuts in a dry skillet (no oil here) and cook over medium-low heat, stirring frequently for about 3-5 minutes or until golden. Take them out of the pan and let them cool on a plate for a minute.

2- Put everything in a blender and blend until paste forms. You’ll want a spatula to push the basil down every so often.

3 – Store your pesto in a jar and drizzle a layer of oil on top. This keeps it from oxidizing and will help maintain that fresh green color. It’ll keep for about a week in the fridge or up to six months in the freezer

FOODIE FRIDAY

by Shalice Noel


Foodie Friday

Free of Tyranny, and Dairy

Mason jars are fantastic – they make adorable glassware, vases, and storage containers. And this Fourth of July, they are the perfect vessel for a red white and blue treat. There are a lot of versions of these layered fruit parfaits but most include dairy, which excludes my lactose intolerant kiddo, and cake or pudding which tend to have a lot of artificial ingredients. So I’m creating my own parfait without dairy, artificial ingredients or even gluten. This really is the land of the free. 

Independence Day Jar Parfait

This one is particularly fun as a build-your-own dessert once all the pieces are prepped. And any leftover coconut cream can double as a fruit dip!

What You’ll Need

6 8oz Mason Jars

1 14oz Can Extra Thick Coconut Cream (chilled)

1-2 Teaspoons Vanilla

1 Tablespoon Agave Nectar or Honey

1lb Strawberries, sliced

2 pints Blueberries

1 cup pomegranate seeds

12 Fat Free Vanilla Meringue Cookies 

How You’ll Do It

1 – The coconut cream layer can be a little tricky on a hot day. It can easily melt and lose its texture. I recommend keeping the can in the fridge until you’re ready to use it. First, you’ll need to drain any water left in the can so you’re only dealing with the thick cream. Then whip it in a steel bowl using an electric mixer so it’s nice and fluffy. Add the agave nectar and vanilla to taste and mix until it’s incorporated and totally spoon-licking delicious. Now pop that bowl back in the fridge to keep it cool.

2 – Place the meringue cookies in a large zip lock back and smash them up with a meat pounder or the bottom of a heavy spoon handle until it’s crumbly, but not powdered. This is a great way to let off any steam or holiday prep stress. You can also snack on a few cookies as you go – I know I did.

3 – Get Layering. If you’re doing a make-your-own-dessert station, place each ingredient in it’s own bowl with a serving spoon. I like to start with a spoonful of coconut cream on the bottom, then alternate layers of strawberries, blueberries, pomegranate and meringue crumbles and top it all off with some more coconut cream. The only rule is to always separate the cream and the meringue crumbles by fruit – otherwise that meringue can get a little soggy. 

my top MISA LOS ANGELES  / cutoffs TOPSHOP

Foodie Friday

Breakfast Party of 9

I’m introducing a new addition to the blog, Foodie Fridays, to share a few fun recipes, tips and tricks for feeding a family of six that I’ve picked up over the years.

Today’s recipe comes from my sister. We recently stayed with her and her five kids in Chicago and between our families we had nine children under one roof. Nine. Hungry. Kiddos. How do you feed all those kids breakfast without losing your mind?

Amy’s Puffed Pancake

What I love about this one is that it’s something you can prep the night before, then just toss it in the oven in the morning and bask in the rave reviews.

What You’ll Need:

6 Eggs

1 C Flour (If you’re gluten free, I’d chose a flour blend that has already done the math on which GF flours combine to imitate the fluffy texture you get with wheat flour. I’m a fan of King Arthur, but comment if you have another favorite)

1 C Milk (can use almond milk)

1t Salt

1T Butter (to grease the dishes)

Toppings of your choice – we like agave, maple syrup, lemon curd, or powdered sugar

How You’ll Do It:

1 – Whisk the eggs, flour, milk, and salt together. If you’re prepping this the night before, cover your bowl and put it in the fridge until you’re read to bake.

2 – Preheat the oven to 425°

3- Melt the butter in two 9×13 pans

4 – Pour the mix into the pan and put it in the oven for 15-20 minutes. It will puff up and create some crazy wavy textures in the oven, then it will settle and flatten out once it cools. So if it looks a little wild, you’re doing it right.

5 – Serve with your favorite topping and enjoy the satisfied faces on all nine kids.

While the kitchen is getting finished up, I still feel like I’m facing a mess and I can’t find anything. However, kitchen mess aside, I’m excited to get ready some Christmas gift guides, while shopping some sale finds (hello $42 boots!). We also plan to shoot campaigns this weekend. My in-laws are here and I made them my chocolate cake. Grandpa was a FAN. I hope you can find time to re-charge, light a candle, decorate and enjoy those you love.

AEO

Bloomingdales

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