Summer Macaroni Salad

Summer Macaroni Salad

I’m excited to let you all know issue 8 of Holl & Lane Magazine is live! The issue features my families summer macaroni salad recipe. This macaroni salad was a stable summer dish in my house growing up. The simple, but surprising, combination of fresh dill, peas, gherkin pickles and cheddar cheese compliment each other extremely well. If you happen to have an abundance of cucumbers around feel free to add them in!

There is something extremely refreshing about cold macaroni salads in the summer. This is the perfect addition to a summer BBQ or serve with grilled chicken and a spinach salad.

What is your favorite summer pasta salad recipe?

Enter code Issue8Friends&Family at checkout for 15% off throughout the month of July!

Happy Eating!

Fresh Spring Rolls

Fresh Spring Rolls

I’m excited to let you all know the latest issue of Holl & Lane Magazine is out! Issue 7 features my recipe for Fresh Spring Rolls. A plate of spring rolls have quickly become one of my favorite ways to incorporate more fresh vegetables into my diet. They come with an added bonus as they require no cooking! I am always looking for ways to keep my oven turned off as the weather warms.

I started craving Thai food immediately as my first trimester nausea subsided, so spring rolls are eaten regularly for dinner. Rolling the rice paper is a little tricky at first but with a little practice you will find a method that works for you.

Have you made spring rolls before? What are your favorite fillings?

Enter code Issue7Friends&Family at checkout for 15% off!

Happy Eating!

My Current Grocery Essentials


I’m fascinated with the food people keep in their kitchen. The enjoyment I receive from watching grocery hauls on YouTube is a bit silly. Haha. While grocery shopping last week, I found myself thinking about what I consider to be absolute necessities. Essentially, if I don’t have these specific items in my fridge I begin to panic. A few days later I ran across this article on Cup of Jo: What Are 5 Things In Your Kitchen You’d Never Be Caught Without? Apparently, I’m not the only one who thinks about the contents of their friends’ fridges!

Some items Jordan and I can deplete and live without until our next scheduled grocery run, but if the following five items are even nearing the end, we have to make an emergency trip to the market!

Continue reading “My Current Grocery Essentials”

Cinnamon Chocolate Cake (GF)


Last Friday my first recipe contribution was featured in Holl & Lane Magazine (Issue 5)! Holl & Lane is a digital magazine focusing on “telling the stories that make up our lives.” They cover many aspects of a woman’s life: entertainment, style and beauty, food and fitness, small business, travel, DIY, interior design, travel, family, and most importantly, life stories! The message at Holl & Lane is a simple one: “Each time you open up and share a part of your story, you help someone else feel less alone.”

I am honored to be a part of their mission!

This cinnamon chocolate cake was a staple in my house growing up. I requested it every year for my birthday or anytime I could convince my mom to bake it.

I decided to tweak the original recipe to make the cake gluten-free and the frosting dairy-free. It was a success at our joint birthday celebration in September. Each issue is $2.99 (or $7.99 for a 6 month subscription) but you’ll receive %25 off with the code, Issue5Friends&Family. Here is the direct link to purchase.

Happy Baking!

Gluten-Free Eats | Pumpkin Apple Bread

Gluten-Free Pumpkin Apple Bread

I recently shared on Instagram I was hoping to convert my favorite pumpkin apple bread recipe to become gluten-free. A friend at work gave me a selection of canned goods (including applesauce) from her parent’s farm so I immediately went to work.

The brand of gluten-free flour which continually gives me amazing results is Krusteaz. Their gluten-free blend is comprised of whole grain sorghum flour, brown rice flour, whole grain millet flour, rice flour and xanthum gum. The texture isn’t grainy and if you didn’t know it was gluten-free before taking a bite, I promise you would think it was baked with all-purpose flour.

The only thing I changed from the original recipe was to substitute flours. The recipe yields three loafs but I made two loafs and also filled a muffin tin. I would like to experiment with substituting the refined sugar for coconut sugar or another alternative. I’ll let you know if I figure it out!

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What I Am Eating Lately

If we are sitting around a table together, I will most likely ask if you enjoy cooking. I find the details of how people eat fascinating — especially those who don’t cook. How do you eat? Do you order take-out all of the time? Do you eat cereal and snacks as meals?

I remember distinctly being told by my father, if I wanted to eat, I better learn how to cook. The trick of cooking is finding good recipes and  following them until you feel comfortable improvising. I don’t chop properly, but that doesn’t matter!

Food blogs and Pinterest are my go-to resources for meal inspiration. I still own physical cookbooks, which I will flip through occasionally. One of the greatest take-aways from participating in a CSA this summer is we’ve been forced to eat seasonally. On Tuesdays I pick up our box and then spend a little time washing and storing our goods properly. I’ll go online afterwards and look for different recipes to go along with what we’ve received.

These are the foods I’ve been focusing on lately.

Sweet Potatoes | Sweet Potato & Black Bean TacosCoconut Curried Kale & Sweet Potato.

Tomatos | ShakshukaBasic Chili, Curried Potatoes with Poached Eggs (we get a lot of potatoes!).

Chick Peas | Smashed Chickpea Avocado Salad (I ate this on a bed of lettuce), Spicy Chickpea & Squash Stew.

Squash & Zucchini | Vegetable White Bean Soup, Coconut Flour Zucchini Bread.

Pumpkin | 1 Bowl Pumpkin Bread (the addition of oat & almond flour makes this bread really filling), Pumpkin White Bean Chili.

I will roast the remaining vegetables and eat them as a side dish or mixed with a batch of quinoa!

What are your favorite recipes lately?

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A Lemon Berry Cocktail with LaCroix

Cocktails with LaCroix

Earlier this summer, I shared a recipe on Lauren’s blog. After toying around with several ideas, I decided to make a cocktail with the remains of a bottle of blueberry vodka sitting lonesome in our fridge. Jordan and I regularly replace tonic water (for our gin and tonic nights) with LaCroix, but I was eager to create another, more fruity, cocktail using LaCroix.

Recipe | Serves 1, 6 oz glass:

3 oz Lemonade (we used Santa Cruz Organic, which still has more sugar than I’d like to have included)
2 oz Blueberry Vodka (we used Smirnoff)
1 oz Lemon La Croix
Handful of frozen blueberries

Combine the lemonade and blueberry vodka in a shaker or Mason jar with a secure lid. Shake well. Poor over ice. Top with Lemon La Croix and garnish with a few frozen blueberries.

The end result of this Lemon Berry Cocktail? Delicious!

Cocktails with LaCroix

What interesting recipes have you used LaCroix in??

Cocktails with LaCroix

Gluten-Free Eats | Spicy Chickpea & Squash Stew

Cassie recently asked me to share a recipe on her blog. This dish happens to be a recent favorite of mine, so I knew I wanted to post it here as well! 


Pinterest is my go-to resource for meal planning inspiration for all seasons. The meals I prepare are gluten and dairy-free (sometimes Jordan will add dairy to his plate). Jordan doesn’t have to restrain from gluten or dairy (he loves both), but he has been willing from day-one to go down this path with me!

Gluten-free/dairy-free can be synonyms of complicated and bland, but I’m learning it doesn’t have to be that way! My aim is to keep things simple and limit substitutions: soups, chills, one-pot meals etc are our go-to’s. Despite the rising temperatures, I still crave these cozy meals. 

As soon as I saw this spicy chickpea stew on Pinterest, I knew I had to make it! This meal is filling, healthy, but also extremely easy to prepare. Even as a carnivore, it’s good to have a few solid vegetarian dishes in your arsenal to serve to guests.



Ingredients (adapted from Dolly and Oatmeal): 

1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups).
3 tablespoons extra virgin olive oil
salt (we use kosher salt)
freshly ground pepper
2 medium onions
8 large garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3 medium carrots, cut in 1/2-inch pieces
1 cup chickpea cooking liquid, or filtered water
1 28 ounce can crushed tomatoes (I used a mixture of fire roasted + regular for extra kick)
2 1/2 cups cooked chickpeas (roughly two cans)
shredded chicken (optional)


To keep things extra simple, I used pre-cut squash from Trader Joe’s.

Preheat oven to 400°. Line a baking dish with parchment paper and toss squash with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and pepper. Roast for 30 minutes. Stir, and continue roasting for another 10-15 minutes or until browning and cooked through. Remove from oven and set aside.

Warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat.  Add onions, Saute for 5 minutes or until soft. Stir in garlic and cook for 3 minutes more.  Add cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. Stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 10-12 minutes. Add chickpeas and crushed tomatoes, then roasted squash; simmer uncovered for another few minutes. The flavors meld together even more the second day!

Serve with quinoa or rice. Garnish with parsley.

P.S. Jordan likes to add a slight drizzle of ranch dressing on the top. He loves it.

Bon Appetite!


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Gluten-Free Eats | Banana Bread

Gluten-Free Chocolate Chip Banana Bread

I’ve been on a baking mission. A mission to find the best gluten-free quick bread recipe. Quick breads (breads without yeast) are one of my favorite things to bake (here & here). Growing up, while participating in 4-H, I received a blue ribbon for my vegan banana bread recipe! Most of these recipes take 15 minutes or less to prepare, minimal equipment used and the end result can be served for breakfast, a snack or even dessert. Add a spinach smoothie and you’ve got yourself a light dinner.
I’ve made a few sad attempts at baking gluten-free pumpkin and banana bread since the fall, but I think I have finally found a winner! This bread isn’t grainy and unless I had baked it, I wouldn’t even know it was gluten-free. I posted this revelation on Instagram last week and was asked about the recipe from several people. I made a few slight tweaks to Monique’s recipe from Ambitious Kitchen to accommodate what ingredients I had on hand, so I figured I should share how I made it.
4 medium or 3 large ripe bananas, mashed
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup almond butter (I subbed natural peanut butter)
2 tablespoons coconut oil, softened (I used applesauce. No other reason than I needed to use it up!)
2 eggs, at room temperature
1/2 cup coconut flour (I used regular gluten-free flour*. Coconut flour is more absorbent, so I put in closer to 1 cup. I added  more flour until the dough appeared the right consistency.)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark chocolate chips (raisins would be good too!)
For the rest of the instructions, head over to Monique’s blog. She has tons of great recipes, most of which are allergen friendly!
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*My mother-in-law bought me a bag of Krusteaz gluten-free flour at Sam’s Club and I’ve been extremely pleased with the results. I’ve also made blueberry muffins and pancakes using the flour that is even Jordan approved!