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Showing posts from 2016

Four Layer Beef and Bacon Casserole (Paleo)

I started my CrossfFit journey last spring when I joined an all-women's "New You Challenge" with CrossFit Hard in North Bethesda, MD. During these 6 weeks, I participated in the grueling Memorial Day Murph Challenge (totally modified for me and my fellow newbies) that ended with a Paleo-Friendly pot-luck bbq. Honestly, the only thing more important to me than my physical performance at the Murph was my culinary performance. After an extensive Google search, the title " 39 Healthy Paleo Casseroles That Would Make Nana Proud " from Paleo Grubs caught my eye. There were several tempting recipes but I chose the Four Layer Beef and Bacon Casserole recipe as my prized dish. After the CrossFit Murph I was completely wiped out...  With Mel, a fellow New You Challenger, and our coach, David. And so was my Paleo casserole! I was able to grab a quick pic before it was completely gone. GNG Tip: I was sweating how I was going to keep my casserole

The Silver Palate's Chicken Marbella

I love the Chicken Marbella recipe from the famous Silver Palate gourmet shop in New York City for its versatility. You can dress it up for a formal party, you can dress it down for an informal potluck, serve it hot, serve it cold, but no matter how you serve it, it will always be a crowd pleaser.

Sleepin' in Omellette

This overnight  Sleepin' in Omelette recipe via the Pioneer Woman is one of my favorite go-to recipes for breakfast gatherings. It takes 10 minutes to throw all of the ingredients together, then you stick it in the fridge overnight, and simply bake it in the morning. This is a great recipe to rely on when you have a lot of other cooking to do. I promise, make it and you will have everyone begging you for the recipe!

Roasted Butternut with Herb Oil and Goat Cheese

Last weekend we went to Abuela and Abuelo's house out on the Eastern Shore. Dinner at their house is always a culinary adventure. My MIL couldn't wait for me to try this Roasted Butternut with Herb Oil and Goat Cheese recipe from her Bon Appetit magazine. I was hooked after the first bite and now this must-have dish has become my new side dish obsession! It's wicked easy to make, bold in flavor, and looks gorgeous.  The squash took about an hour to roast and then she halved it, scraped out the seeds, scooped the  squash into a serving dish, tossed with remaining ingredients, and BOOM it was done!  Of course, she roasted an extra squash that she wrapped in tinfoil so I could take it back home and make again. GNG Tip: You can roast the squash and make the herb oil a day in advance. Store the whole roasted squash in the fridge until you're ready to throw it all together, scoop it into a serving dish, reheat in the oven, and then prepare. I just

Pumpkin Bread (gluten and lactose free)

Every time we go to visit our friend Chris' family in Virginia Beach it's a given that his mom, Barb, has this pumpkin loaf just waiting for us on the stove (as well as her chocolate chip bars, coming soon to GNG). Scott loves this pumpkin bread so much that sometimes I wonder if he really wants to see Chris or just hang out in Barb's kitchen. He begged me to get the recipe and try it at home... success! To convert the recipe to gluten-free, I use Bob's Red Mill flour, baking soda, baking powder, and Singing Dog Vanilla . These easy substitutions make the gluten and lactose free version taste exactly like  original recipe . Download the Printer-Friendly Gluten & Lactose Free Pumpkin Bread Recipe Card