My husband is turning 30 today. THIRTY. 3 – 0.

What’s even crazier is that we first started dating 15 years ago. I felt so cool that I was dating an older guy. Older by a good 9 months.

Since he would have tried to work through his birthday weekend I decided to call up his best guy friends. They were all willing to make a trip back to Seattle (one coming all the way from NYC, the other SF). I wasn’t intending for it to be a surprise since that would stress him out. Instead, I stressed him out in advance and told him ahead of time. I’m such a thoughtful wife.

Honestly, we don’t celebrate him enough and I wasn’t about to let this one pass us by.

We’re heading to Orcas Island for a quick 24 hours (mace too!). My parents are doing a dinner for him at their beach home. Ribs and corn. That’s all he wanted. No one’s complaining. On Friday we’ll be back in Seattle, where his parents and guy friends will be. I think the plan is to barbecue and keep it simple. My husband = SIMPLE. Yeah yeah, I have a few surprises, but nothing that’ll throw him into a tizzy. I could actually tell you now, but JUST IN CASE he reads this (ha), I’ll wait and share it with you next week.

Anyways, for Friday, we’re grilling up these ridiculously amazing bacon burgers from our local meat shop and if I can convince my mother-in-law to make her son’s favorite potato salad, that will also be on the menu too. My job, guacamole. BEST. JOB. EVER. Especially since it’ll be this guacamole.

Pause on the birthday for a second, we need to talk about guacamole.

I’ve become a bit of a guacamole snob. It’s bad.

We’ve tried out 3 different mexican restaurants in the past few months and was so disappointed in the guacamole. Thankfully they won in the margarita department.

My urge find a good guacamole lead me to this. Always a positive. Always. I was inspired by our guacamole contest (hosted by the one and only, Gaby from What’s Gaby Cooking) at The Big Traveling Potluck last month. The winning team killed it. Not completely sure what all they put into it, so I went off of taste. I knew there was some good spice, creaminess (guessing from the goat cheese) and crunch from the pepitas.

This is hands down my favorite party food. Can’t go wrong with chips and guacamole. Or anything and guacamole.

That would be pretty awkward if I brought my own guacamole into a restaurant, huh? It’s like the time I brought my own coffee cream with me to Starbucks. Okay, so maybe I’m proving to be more of a snob. I’ll stop there.

Happy 30th Birthday, Ben!!

Guacamole with Goat Cheese, Jalapeno and Pepitas

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makes about 1 1/2 cups

Ingredients

• 2 ripe avocados
• 1/2 cup cilantro, roughly chopped
• 1/4 cup red onion (about quarter of a small onion), finely chopped
• juice of 2 limes
• 2 garlic cloves, minced
• 1/2 tablespoon jalapeno, finely diced
• 1 1/2 tablespoons goat cheese
• 1/4 teaspoon sea salt and pepper to taste
• 2 tablespoons pepitas, toasted

Directions

Take each avocado, remove the pit and peel back the skin. Place the meat of the avocado onto the cutting board and cut into large chunks. Add the avocado chunks into a large mixing bowl. Add, cilantro, red onion, lime juice, garlic, jalapeno, and goat cheese. Season with salt and pepper. Carefully mix all the ingredients together. Taste and season accordingly.

note: for less spicy, remove and discard the seeds from the jalapeno. To make it spicy, keep the seeds.

If you can, let it sit in the fridge for at least an hour the better. This allows all the flavors to combine nicely.

Serve and enjoy!

*gluten-free

I’m excited to share that I’ve accepted a full time position with Evolution Fresh! I’ll be their community manager, basically in charge of social media. If you’ve been in a Starbucks (or grocery store), you may have seen the Evolution Fresh juices in the cases. They’re still a new company and quickly expanding from west coast to east coast so if you haven’t, you’ll see them soon. [read more here]

A little over a month ago I was contacted by an old co-worker of mine who had gone over to Starbucks (Evolution Fresh is owned by Starbucks), asking if I’d be interested in this role. Before that moment, the thought of going back to work had never crossed my mind. I loved what I did. When she asked me though, I didn’t even think twice. I said yes, let’s chat.

Since I left the workforce about 3 years ago and going out on my own, I became really good about listening to my gut. I went into the interview process with an open mind and was interviewing them just as much as they were interviewing me. I met with 12 different people, all the way up the ladder. One interview, I was over caffeinated and starving. Not sure how I passed that one. By the 11th person, there was no doubt. I wanted to job.

I love juice. I love social media. And I’m passionate about overall health and well being. It’s all pretty perfect.

ps. I was a big fan before they approached me. Mace too.

I start 2 weeks from today, so if I’m a little MIA over here, it’s because I’m just trying getting my life in order.

As for the blog, I still plan to keep it up. I’ll probably post 1-2x a week, one recipe and one lifestyle-ish post. Not to worry, I’m not letting go of my first baby.

If anything this is a reminder to do what you love because you never know what will come out of it.

Follow Evolution Fresh on Twitter, Facebook and Instagram. That’ll be me in just a few short weeks!

The beauty of food and entertaining is that they both bring people together.

And good wine (or cocktails). A must.

Being back in Seattle, I’ve been able to connect with old high school, college, and even work friends. I’ve loved every minute being back, even when it down pours and my hair goes all crazy on me. Sure, ask me next Fall/Winter, we’ll see what I say then.

When we first moved home, I reconnected with a good friend from college, who just had a baby a few months back. What’s really sweet is they had their little boy on my birthday. Our boys are just 3 months apart.

We had them over for dinner a few weeks back. Long overdue. I don’t know what it is about seeing little babies, but I have a hard time remembering mace being that small. I worry we might have more kids than we can afford just because I go crazy seeing those teeny tiny babies.

But then reality smacks me right across the face. Not going to happen. Two yes. Three if we’re not careful.

Anyways. I made this dish out of my new favorite cookbook, Weeknight Gluten-Free. (a must if you’re gluten-free, or not). I had doubled the batch since my husband counts for 2, plus it’s always good to plan for leftovers.

I realized I couldn’t fit it all in one pan, so we divided and conquered. My girlfriend took one pan and I took the other. I’d pour half the ingredients in mine and the other hand into hers and did this until everything was completed and cooked. We managed to do everything while drinking our wine. Multitasking mamas.

Meanwhile, her husband is standing there bouncing our kid to keep me AWAKE and my husband is “shhhushing” and bouncing their baby to go to SLEEP. It was quite the scene.

We all sat around the coffee table, just like we do for family dinner and enjoyed this amazing meal together. It was all so perfect. The company, the conversations, the food and even the fussy babies.

The next day, we threw some of the leftovers in a pan, added a few eggs and it was the best breakfast, ever. I’m not kidding you, this is so good, you’ll want this at every meal. We did.

Sesame-Ginger Noodles with Chicken & Vegetables

Recipe slightly adapted from Weeknight Gluten Free

serves 4

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INGREDIENTS

• 1 pound Skinless, boneless chicken breasts, cut into slices, 1/4-1/3 inch thick
• 3 tablespoons fresh ginger, minced
• 1 tablespoon gluten-free Tamari
• 3 teaspoons asian sesame oil
• 1 tablespoon rice vinegar, plus 1 teaspoon
• sea salt and ground pepper
• 8-10 ounces of Pad Thai (or rice) noodles
• 2 tablespoons canola oil
• 1 shallot, thinly sliced
• 1/4 teaspoon red pepper flakes
• 3-4 cup napa cabbage, thinly sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1/4 cup chicken broth
• 5 green onions, thinly sliced
• 1/4 cup fresh cilantro, coarsely chopped

DIRECTIONS

Tip: Prepare (chop, mince, etc.) all the ingredients ahead of time – that will make it easier to stir fry.

In a bowl, mix the chicken, 1 tablespoon of ginger, 2 teaspoons of tamari, 1 teaspoon of sesame oil, and 1 teaspoon of rice vinegar. Sprinkle lightly with salt + pepper. Let stand/marinate while preparing the noodles.

Boil the noodles in a large pot of salted water, stirring frequently, until tender, about 4 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl and add the remaining 2 teaspoons sesame oil and toss.

In a large wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot, and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until it’s cooked on the outside, about 2 minutes.  Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage is wilted, about 3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari, and 1 tablespoon vinegar. Using the tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt + pepper.

Before you plate, sprinkle with cilantro and serve immediately.

Enjoy!

*gluten-free *dairy-free

As a new mom, I have an entirely new appreciation for Mother’s Day. I may only have six months experience, but in that time, I want to look every mother I pass by and say, “you. are. amazing”. That would surely be awkward if that actually came out of my mouth, but I do think it.

Yes, being a mom is the hardest job, but it’s also the most rewarding.

The number of diaper changes and blowouts are frightening when you do the math.

Sleep training is more like training mom how to run off no sleep.

There’s no such thing as just “running to the grocery store“.

Planning an outing between feedings can feel like a math equation.

Goodbye pre-kid boobs. Goodbye.

Patience. PATIENCE. patience…

I’ll stop there.

Then, there’s the way they look into your eyes. Find comfort in only your arms. Those first moments – a real smile (not a gas smile), giggles, rolling over, etc.. Those moments that have no words, but fills your heart to the max. It’s more than you’ve ever experienced and wouldn’t give it up for a second. Truly the best gift ever received, even with all those dipers and late nights.

I mean, who’s ever THAT happy to see you at the 6AM hour? Exactly.

To all you mom’s, I appreciate YOU. Thank you for taking on the hardest, but most important job, being a mom!

The most important thank you goes to my own mother. Talk about selfless. She was constantly finding that balance as a working mom. Then all the drama and hormones in raising two girls. Her patience (with us AND my dad) amazes me. The continuous love and support (including financial) through all our ups and downs. [Her and my dad] Paying for college (omg, I hope mace gets a scholarship!). Believing in me when I wasn’t able to see the light at the end of the tunnel.  And so much more! I love you, mom.

ps. all I want this mother’s day is a uninterrupted night sleep, a shower without having to play peek-a-boo with the baby on the floor, and a warm breakfast made by someone else. Okay, and maybe a pedicure. and an outfit from j.crew… 

Happy Mother’s Day!!

It’s funny. I’ve been blogging (on a serious level) for a few years now and I seem to go through phases. I’m currently at the phase where I feel like I just put out recipe after recipe and they all become this big blur that gets lost in the internet.

Something’s missing.

A few weekends ago I was in California for The Big Traveling Potluck and a big take away for me was stories. I’ve gone away from sharing stories and what’s food without the story? No wonder I felt like my “blah blah recipe” posts were just getting lost out there. I have to admit, sometimes I can’t find my voice or I think I’m suppose to sound a certain way. Or I’m just so tired I have nothing to say. Shocking.

So, here’s my story.

Since we moved to Seattle, we’ve been living at my parents house. Who ever would have thought, almost 30, married with a kid and living at mom and dad’s… Honestly, it’s pretty amazing. If you know my parents, you get it. The past few months our whole life was up in the air and just recently everything is slowly starting to all fall into place. We’re in the process of figuring out if we can buy – well, first trying to agree on WHERE to buy. Thankfully my parents aren’t in a hurry to kick us out. We have their grandson. Of course they’re not in a hurry.

They’ve been so generous so I’m always trying to find ways to “pay” our way. I found that they’re okay rotating between the same 4-5 meals. Not me. Obviously, I test recipes for a living. I try and cook something new 2-3 times a week, branch out from their comfort zone. I don’t know what’s changed, but I’ve never enjoyed being in the kitchen as much as I do now. I simply love the idea of cooking for my family, whether it’s immediate or extended. I think being a mom, I now view food differently. The thought of feeding & nourishing my baby, gives me so much pleasure when I’m playing in the kitchen. Mace will sit in his bumbo and watch me as I go back and forth, blending, mixing, tasting… sometimes I’ll dance. It’s called cheap entertainment.

Just a few things I’ve made my family over the past few months – Kung Pao Chicken, Sesame Chicken Noodles, Avocado Pesto, Halibut with Tapenade, Tacos with Spicy Guacamole, Tomato soup with Sausage, Egg Scrambles, Chicken Lettuce Cups, Kale Salad, Comfort Quinoa with mushrooms and my favorite – Chocolate Chips Cookies. ALL gluten-free!

A few weeks ago, I decided to make Heather’s Caesar Salad from her new and GORGEOUS cookbook, The Generous Table. It was one of those things I craved my ENTIRE pregnancy, but avoided because of the raw egg. Plus, everyone says how unhealthy it is, but compared to what you get in a restaurant, it’s not that bad.

It was a Friday night. My dad grilled up some chicken to go along with the salad. Mom opened our favorite Chardonnay, Rombauer. Mace just played with his feet while we sat down at our coffee table – our favorite spot to eat. We probably Mmm’d and aww’d the entire time before we ALL got up for seconds only to realize there was 1 serving left. My dad and husband count for 4 people right there. Now we always make a double batch and have enough to feed an army. Still, there’s hardly ever leftovers.

If you’re looking for a salad to serve this Mother’s day, I don’t mean to point out the obvious, but this is it.

Caesar Salad

Slightly adapted from The Generous Table

PRINT Recipe

INGREDIENTS

Dressing

• 1 large egg
• 1 garlic clove
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon red wine vinegar
• 1/2 teaspoon Dijion mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon anchovy paste
• 1/3 cup Parmesan cheese, finely grated
• 3/4 cup extra light olive oil
• sea salt and ground black pepper

Salad

• 1/2 cup pepitas
• 3 heads of romaine lettuce, chopped into bite size pieces
• 1 cup Parmesan cheese

DIRECTIONS

For the dressing – bring a small pan of water to a simmer. Add the egg and cook for about 30-40 seconds.

note: this step (coddling the egg) helps rid the fear of consuming a raw egg. Plus it gives it a creamy texture.

Crack the egg into a medium bowl. Add garlic, Worcestershire, vinegar, mustard, lemon juice and anchovy paste. Whisk until smooth. Whisk in the Parmesan cheese. Continue whisking while you slowly pour the olive oil until the dressing has thickened. Season with salt + pepper. Refrigerate until ready to use.

note: extra dressing can be refrigerated for up to 2 days.  

Preheat oven to 350 degrees F. Spread out the pepitas on a baking sheet. Bake for about 6-8 minutes or until toasted. You may want to keep an eye so they don’t burn.

Assemble salad – In a large bowl, combine romaine leaves and just enough dressing to coat the lettuce after tossing. Taste test to see if you need more dressing. Sprinkle with toasted pepitas and Parmesan cheese.

Serve (or let guests serve themselves) and enjoy!

*gluten-free

note: in the book she suggest using EXTRA LIGHT olive oil so it doesn’t overwhelm the other flavors.

It use to be a big slab of scotch tape across the front of my jars. Then I got a little tape happy.

First of all, yes I like to put all my flours in jars or airtight containers. Second, I like cute labels.

Washi tape makes everything more fun.

See what I did here?

PAN – CAKE.

Actually, my husband did it. I spelled it all out and he said he had a better idea. An hour (& two pans and a pot) later, he came out with this. Pretty good, huh?

This is actually a double batch of all the dry ingredients for Saturday pancakes (from my e-cookbook), that way when the Mr. (or my lazy ass) goes to make breakfast, the dry ingredients are already done!

you’re welcome.