Friday Favorites

Friday Favorites

I hope you are all staying warm (if you’re an East Coaster). I hope the wine is flowing and your boo is close by.

If you’re in need of a refresh and have some time to stop by Sephora this weekend, pick up some travel size overnight sleep masks.

At just $4 a mask with approximately 3-4 uses a package, it’s a great travel buddy or night time spa treatment for your face. In the morning, your skin feels fresh and rejuvenated.


The mask itself comes in a small container with a fold back lid. After your first use, just reseal the lid with cling wrap. Yes, it’s a little annoying, but it’s only $4 so that was easy to get over.

Now your face is fresh and feeling fancy. You can go downstairs and make your signif the breakfast sandwich of champions.


Take a piece of bread of your choice and cut a small circle in the middle and lightly butter both sides of the bread.


After you heat a slightly greased pan, place the pieces of bread in the pan. Crack an egg into each one of the circles. Let cook for 3 minutes.




On one slice, add sliced avocado and sliced goat cheese.


Cover and cook for 3 minutes. Flip over one more time just to get some extra melting going on for the goat cheese.

Plate and enjoy. The egg yolk will be runny and in my opinion, you can never go wrong with avocado and/or goat cheese. #amIright

I hope your Valentine’s Day is filled with snuggling. Either with your boo or with a nice bottle of vino.


Music Crush Monday

Music Crush Monday

It’s a snowy, windy, icy kind of Monday. That can only mean one thing; dance the hell out of your work day.


Ellie Goulding’s new work is everything to me right now. She’s giving me that upbeat feel that I need. Here are my absolute favorites:

Something In The Way You MoveStarry EyedBurn

Also, Monday wouldn’t be right if I didn’t share my major accomplishment over the weekend. I found/perfected/mastered a gluten free pizza crust. I will never make my own dough again and I will never buy a frozen pizza again. JD’s gluten free pizza dough is my all time favorite. Find it at your local Whole Foods or Stop N Shop.


Preheat oven to 425 degrees. If you have a pizza stone, put the stone in now and let it heat up for 30 minutes.

Bring the stone out and place it on a pot holder. Place the dough on the stone and with luke warm water, carefully press the dough out until you have a 13 inch circle. Dust the dough with corn meal.

Place the stone back into the oven and cook for 5 minutes, or until slightly browned around the edges.

Bring the stone back out and layer the pizza with whatever you want! I layered one with pesto, turkey sausage, spinach, raw onion, tomato, and mozz. Another one I made with a tomato sauce, turkey sausage, tomato, and mozz.

Place the stone back into the oven and cook for 15-17 minutes or until the cheese starts to brown.

Pull it out and enjoy!


Homemade pizza pairs well with a nice couple of glasses of Pinot Noir, an all pajama kind of day, a movie marathon including Bridge of Spies (SO GOOD, btw), and watching the QUEEN rock it at that Superbowl concert. #amIright



Music Crush Monday

Music Crush Monday

Crushing on some Drake White this week while I breeze through this day off that I gave myself. I first heard this gem when he opened for Zac Brown Band in West Palm Beach. Loved him. Love him.

drake white

Favorites tunes:

It Feels Good • The Simple Life • I Need Real

He especially pairs well with all the fun things you could do during your day off. Like tackle your first roast!

Here goes nothing…


3lb eye of the round

1 tbsp of sea salt

1/2 cup of gluten free flour (see blend here)

3 tbsp of vegetable oil

3 tbsp of Italian blend seasoning

2 1/2 cups of beef broth

1 1/2 cup of red wine (I was drinking Pinot Noir so I used that!)

1 onion, cut into 1/8ths

Package of shitake mushrooms

Cast Iron Dutch Oven


Cover the roast with sea salt and then roll it in the flour.

Heat 3 tbsp of vegetable oil in dutch oven. Sear the roast for roughly 1 minute on each side.

Remove the roast and add the broth, wine, seasoning, onion, and mushrooms. Bring to a boil and then lower the heat to a simmer. Place the roast back into the pot.


Cook for 2 hours.


Remove, cut, plate, and cover with some of the sauce left in the pan. Place the rest of the sauce in a gravy bowl and let people go wild.


This was my first time EVER making a roast and it tasted amazing! I paired it with some roasted carrots and green beans and the rest of the wine. Cheers to days off! DO NOT be surprised if you feel like Giada has nothing on you.


P.S. #somebodywifemeup


Cinnamon Chip Scones

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If cinnamon chip scones are wrong, I don’t want to be right.


2 cups of Gluten-Free Flour blend (please see below)

1/4 cup of sugar

2 1/2 tsp baking powder

3/4 tsp salt

3/4 tsp xantham gum

1/2 tsp baking soda

1 cup cinnamon chips

1/2 cup cold butter (cut into small pieces)

1/2 cup sour cream

3/4 cup milk

Gluten-Free Flour Blend:

4 1/2 cups white rice flour

1 2/3 cups brown rice flour

1 1/3 cups potato starch

3/4 cup tapioca starch

3 tablespoons nonfat milk powder

Whisk all the ingredients together in a large bowl. Good for up to 3 months.


Preheat oven to 425 degrees.

Combine flour blend, sugar, baking powder, salt, xanthan gum and baking soda in large bowl. Add cup of cinnamon chips and toss.

Cut butter into mix (use two knives until coarse crumbs form). Or if you’re a baller, you can use a pastry blender. Stir in sour cream into milk in a small bowl.

Gradually add sour cream mix into flour mixture, stir until all dough begins to form.

Sprinkle flour mixture onto a flat surface. Transfer dough onto surface and knead 5 to 6 times until dough holds together. Divide into two pieces.

Pat dough piece into circle; about 1/2 – 3/4 inch thick and place on lightly greased baking pan.

Bake 10-14 minutes or until lightly browned. Cool on rack. Cut into triangles or rectangles. However you do your scone.


Enjoy! Pairs well with a snow storm, French Pressed Costa Rican (course ground) coffee, raspberries and blackberries, deep couch sitting, Netflix binging, and/or a self made three day weekend.


Nutella stuffed almond butter cookies

Yeah, you heard me.



How to make magic happen. And lot’s of smiling…


1 cup of almond butter (can also use peanut or cashew butter)

1 cup of light brown sugar

1 large egg

1 tsp of baking soda

1/2 tsp vanilla extract

1/2 cup of nutella, chilled


Preheat oven to 350 degrees F.

In a medium sized bowl, combine almond butter (or nut butter of choice), brown sugar, egg, baking soda, and vanilla. Mix together until completely mixed and no lumps are present.

Spoon out 1 1/2 tablespoons of mixture onto a greased cookie sheet and flatten to make a thin circle.

cookie prep

Spoon 1 tsp of chilled nutella into the center of the dough.

cookie filling

Fold the edges around the Nutella, carefully forming the dough into a ball.

cookie shot

Make sure nutella is not spilling out anywhere. If your main squeeze or roommates don’t like nutella, you can go ahead and keep them flat and add cinnamom chips on top or just keep them plain.


Bake for 7-8 minutes and then let cool for 5 minutes.

V O I L A.


Nutella stuffed cookies pair well with watching Before We Go ( rom com gold) and swooning over Chris Evans, sitting close on the couch with your main cookie, filling up on them after you take out order the worst gluten free pizza that you’ve ever had, and/or canoodling by the fire after some vino.

Regardless, feel lovely and comfy and happy and full.



Stuffed Spaghetti Squash fever

Stuffed spaghetti squash is my new favorite dish. Period.

I admit it. I have a spaghetti squash obsession. Mainly for the reasons that it allows me to feel like I’m eating spaghetti but a ‘good for you’ version. YES. WINNING. FEELING ALIVE.

The best part about stuffed spaghetti squash is that you can make any version you like. I decided to make a sausage and peppers version and it turned out delish.

Here’s how it goes…


1 Spaghetti Squash

1 roll of Lean Turkey Breakfast Sausage by Jenni-O

1 green pepper

1 raw onion

1/2 cup of oyster mushrooms

1 1/4 cup of your favorite spaghetti sauce

1/4 cup of mozzarella cheese

1 tsp of red pepper flakes (if you like it with a little kick)

Salt and pepper to taste


  1. Preheat oven to 35o degrees. Place whole spaghetti squash in microwave for 5 minutes. This makes it easier to cut in half.
  2. Cut spaghetti squash in half, place on baking sheet and brush insides with olive oil. Bake for an hour until slightly browned on top. Spaghetti squash 1
  3. While the squash is baking, spray skillet with nonstick cooking spray and preheat to medium high. Add turkey sausage to skillet and stir to crumble; approximately 14-16 minutes. Place sausage in bowl on side.
  4. In same skillet, add a little olive oil and sautee green pepper slices and oyster mushrooms until lightly browned; approximately 5 minutes
  5. Chop up raw onion into thin slices. Add onion, mushroom, peppers, and sauce to the bowl with your cooked sausage. Mix well. Salt and pepper to taste. Sausage and peppers mix
  6. Bring squash out and flake each halve with a fork to loosen up the squash. Add sauce mixture on top of each halve. Spaghetti Squash 2
  7. Top with the best part: CHEESE. Spaghetti Squash 3
  8. Place back in oven and broil on high for 10-15 minutes until brown and gooey and awesome and yummy. Spaghetti Squash 4
  9. Depending on the size of the squash, 1/4 seems to be a good serving size and then you have good leftovers. Spaghetti Squash 5

Bon appétit!

Stuffed spaghetti squash pairs well with a glass of Pinot Noir, cozy socks and dinner on the couch kind of a night, a cold winter’s day (finally), binging on The Great British Baking Show (anyone else??), or an easy night meal with your boo.



A risotto to remember…


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Everyone. I have tried my first hand at risotto. AND I HAVE WON! Victory is mine. Beyoncé’s Who Run’s The World rings in my head. It’s a Christmas miracle. HAPPY HOLIDAYS TO ANYONE AT THIS TABLE. RIGHT NOW.

Do not be surprised if you feel exactly like I do after finishing this meal.

What you will need:

1 1/2 cups of Arborio rice

3 cups of vegetable broth

1 tablespoon of olive oil

1 cup of oyster mushrooms, sauteed

1/2 cup of chopped onion

1 teaspoon of onion powder

1 diced garlic clove

1 teaspoon of parsley

Pepper and sea salt to taste

How to make the magic happen:

Heat olive oil in a medium skillet on Medium-High heat. Toss in garlic, chopped onion, and mushrooms. Skillet it up for roughly 2 minutes.

Add Arborio rice and the remaining ingredients and stir. Heat for 1 minute.

Pour 2 cups of vegetable broth. Cover and let simmer on medium heat for 10 minutes. Remove lid and stir in remaining vegetable broth. Cover and continue to simmer for 5 minutes. Remove lid and simmer, stirring for 5-7 minutes until liquid has mostly evaporated and rice is tender. Tasting is recommended!! Let stand for five minutes and serve.

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And then sit down to eat. This risotto pairs well with flank steak, a glass of Malbec, playing footsies under the table with your man, holiday centerpieces, a cold winter’s night, and binging on holiday movie marathons.

Enjoy, enjoy!!

Cheers bullseye

So Thankful


Thanksgiving pairs well with good friends and family, great smells from the kitchen, dancing around with your momma and sis to Florida Georgia Line pandora while you’re making all the goods, and not taking anything for granted because you know you are so blessed.

I am thankful for great family, good friends, face time when you can’t be together, nourishing food, and knowing that no matter what happens, you have coveted a life with great minded people who lift you up and give you all the love you need.

My turkey paired well with twice baked potatoes with shrimp

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*without bacon*

#justdontcallmePaulaDeen #amIright

P.S. You can use the extra stuffing and make twiced baked potato skins for leftovers.

Roasted carrots and green beans…

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*olive oil, rosemary, tyme, oregano, garlic salt, basil*

*bake at 425 degrees for 25 minutes*

And it turned out like this…

I hope you all had a wonderful Thanksgiving. #gobblegobble

And now I’m gonna go be like this…

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Pumpkin Whoopie Pies with Maple Frosting


or the best thing you could ever eat.


Total Time: Prep 30 minutes + Bake 10 minutes

Makes: 24 of the most amazing, mouth watering, YUMMY, servings


1 cup shortening

2 cups brown sugar

2 eggs

1 tsp vanilla extract

3 1/2 cups gluten free flour (or all purpose flour)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 1/2 cups canned pumpkin


1/4 cup gluten free flour (or all purpose flour)

Dash salt

3/4 cup skim milk

1 cup shortening

2 cups confectioners’ sugar

2 tsp vanilla extract

1 cup of maple syrup


1. In a large bowl, beat the shortening and brown sugar until mixture is fluffy. Add eggs, one at a time, beat well after each egg. Add vanilla. In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Alternate dry mix and pumpkin to shortening/brown sugar mix until everything is mixed in well.

2. Preheat oven to 400 degrees.

3. On a greased baking pan, drop by rounded tablespoonsfuls 2 inches apart. Bake for 10-11 minutes until lightly browned. Remove and place on wire rack to cool.

4. For filling, in a small saucepan, combine flour and salt and gradually whisk in milk until smooth. DO NOT leave it for one second or the flour starts to clump at the bottom and you’ll have to start over. Bring to a boil, and then reduce heat and cook/stir  over medium heat for 2 minutes until the mixture is thickened. Cover and refrigerate until completely cool. Have two glasses of wine. The mixture will be completely cool after two glasses. It must be two! #winkwink #yourewelcome

5. In a small bowl, beat shortening, confectioners’ sugar, and vanilla until smooth. Add chilled mixture, maple syrup and beat for 7 minutes until light and fluffy.

6. Spread onto the bottom of 12 cookies and top with the remaining cookies.

7. DO NOT be surprised if you feel like you could absolutely KILL IT on Iron Chef America (baked goods edition, OF COURSE).

These PWP’s pair well with your sister’s birthday dinner after she opens up and finds two Darius Rucker tickets in a large birthday bag, two large glasses of Malbec (for yourself), listening dancing to Zac Brown Band pandora station in your cutoff shorts and tank while daydreaming about your besties vacation in November, and/or sharing one of these pies with your boo like you two are starring in Lady and The Tramp. You’re welcome.

And here are two sweet (see what I did there??) pictures of my sis and I. Even though she wanted to send me back when I was born, she quickly realized that she would LOVE ME TO PIECES forever.

Cheers bullseye

Clean Eating


Chance brought us together, choice made us friends. 

After the most amazing gluten and family filled wedding weekend (beer, fried chicken, LOBSTER mac’n’cheese, biscuits, burgers, pie, cupcakes, s’more’s by the fire, bruschetta, fries, fries, and more duck fat fries), it is time to get back on track. Clean eating my way back to reality (ugh, what’s a scale?). That means back to my aςai bowls, fresh salads, and homemade pops!

Since I went overload on the sweets, my sweet tooth seems to be in rare form. SO, I thought I would make some homemade good for you popsicles to ease my way back into real life (where pies don’t help you lose weight, like I might as well have been thinking over the weekend with the size of my slices).


popsicle needs

Coconut water • homemade lemonade •pop maker molds


Fill up to 3/4 of the mold with coconut water • Fill the rest with lemonade • Cover molds with lid • Place in freezer for 3 hours • Place mold in luke warm water to help release the pop from the mold



Enjoy! Your sweet tooth AND the scale will thank you.

Homemade pops pair well with a hot summer day, after a long day at the beach with your boo, after a salad #amIright #itsStillBikiniSeason #saladsalldayeveryday, a drive-in movie theater, walking your pooch on a quiet side street by the water, and/or after a good barre workout.

Despite my desperate need for clean eating now, all of the gluten was worth it. And I’d never miss a moment with the kids above because in the end, all we have is family (blood related or otherwise). Mine just happens to be KICK ASS in every way and I KNOW I would miss them even if we never met.

P.S. My kick start to a more flexible me is going well! Day 15 and I think I might be 1 millimeter of an inch more flexible. #slowbutsteady #amIright