Boring breakfasts be gone! This recipe hits all the carby cravings — it’s like banana bread and pumpkin pie had a baby! — but without any gluten or refined sugar.
Tune in for a bonus ingredient that adds antioxidants, a bit of crunch, and yummy chocolatey flavor for wellness and pleasure in every bite… you know I like to treat you right! Bake up a batch or two and Eat Your Heart Out.
(PS. Maybe you’ve heard: My new cookbook is out NOW!)
See this recipe come to life on IG.
Celebrate a cozy little Valentine’s Day with these Brie & Prosciutto Kisses!
Creamy brie cheese & sweet jam are tucked inside buttery puff pastry, then baked to perfection so the cheese is warm and melting, and the pastry is golden brown and airy. To kick it up a notch, I twirled salty strips of prosciutto into rosebuds — they’re easy enough for even non-crafters like myself to make! — and baked to crispy perfection.
Fun and just a little fancy for a pre-date appetizer, a Galentine’s with the girls, or a celebratory party of one! This little nibble pairs perfectly with one of my favorite cocktails, the Bubbly Greyhound — fresh grapefruit juice and Prosecco brought to life with Plume & Petal Lemon Drift vodka infused with natural flavors like elderflower and white tea, then sweetened naturally with just a hint of honey.
I love being able to have a bespoke, luxurious cocktail at home — no bartender required!
Find out where to buy Plume & Petal near you!
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Each Christmas, my grandfather cooks up huge batches of these delectable vegetables for the whole family, and they always, ALWAYS steal the show!
These giant green jewels are jam packed with flavor — Italian breadcrumbs! Pecorino cheese! Garlic! Olive oil! And his one special secret addition to keep the whole thing extra flavorful. The breadcrumbs get soaked with broth (stick with veg if you want a meat-free option, or choose chicken for a richer flavor) and olive oil before roasting away to a crisp, golden brown top and melting, cheesy garlicky breadcrumbs coating every tender artichoke leaf.
They make for a gorgeous vegetarian main or starter option to share for your holiday table!
See this recipe come to life on my IG Video.
Everybody needs a star side that can play the main if you have vegetarians at your Thanksgiving table and this is yours — presenting the most delicious Stuffed Acorn Squash alla Norma!! Creamy mozzarella cheese, pine nuts, and tender fried eggplant hunks are tossed together in a gorgeous tomato sauce, then tucked into golden roasted acorn squash boats and baked to melting perfection. Top with basil and a drizzle of HONEY!! Savory yet sweet flavors make this versatile veggie bite utterly irresistible and the perfect addition to any Thanksgiving spread.
See this recipe come to life on my IG Video.
Hold the phone… are we talking about sweet and savory leeks and plenty of vibrant spinach? Bathed in the most luxuriously creamy sauce scented with cognac, baked to rich casserole perfection, and topped with crisp, salty fried shallots?!!! We are?? WE ARE!! The very best part is everything can be made a day (or even two) ahead, so it’s the perfect, easy addition to your confidence-boosting Thanksgiving feast! And I know I don’t need to tell you about adding this on your leftover sandwich… an absolute must.
See this recipe come to life on my IG Video.
These quick and easy energy bites combine tart-sweet raspberries and chocolatey almond butter for a satisfyingly not-too-sweet snack. It’s a great way to use up any leftover quinoa which adds great texture and filling, complete protein. Kids love them, too!
This super healthy smoothie is perfect for mornings when I need something fast and filling but have no time to cook.
Minced ruby red roasted beets float atop whipped clouds of caramelized garlic and goat cheese on a crisp, crunchy toast. YUM.
We’re doing chocolate banana bread, Domestic Goddish-style, y’all! Fudgy, chocolatey, banana deliciousness. You’ve had banana bread… banana bread with nuts… even banana bread with chocolate chips. But have you ever had chocolate banana bread with chocolate chips??? We think not. Give your next brunch party (or breakfast tomorrow!) a little flair.
I love granola and I LOVE coconut. This version combines coconut in every form for a toasty, caramel note that is pretty indulgent. I wanted to experiment with using coconut sugar (it is less refined and therefore has more minerals and fiber than granulated sugar, but they’re not all that different unfortunately – so go ahead and use regular sugar if that’s all you have, or take out the water and use honey or maple syrup instead!). You can go heavier on the sweetener if you want to, but this particular ratio satisfies my sweet tooth without being so sugary that I feel like I’m eating oatmeal cookies for breakfast.
I especially love this version because it is fruit-free. It’s easy enough to add fruit into it after it is baked if you want – I sometimes fold in some dried mulberries or chopped dates – but I love how buttery rich this blend is with all the different nuts alone.
This granola can (and should!) be enjoyed on its own. But if you use it to top yogurt (or ice cream), you’ll notice what was once crispy and crunchy takes on a wonderful toffee-like chew.
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