Gluten-free yellow cake with chocolate buttercream. The best cake combination in all the land.
My latest breakfast/lunch/dinner obsession! Sauteed cabbage and eggs. I use Trader Joe’s shredded cabbage. Heat a tablespoon of avocado oil in a nonstick skillet over medium heat. When it’s hot, add a big handful of shredded cabbage. Cook in an even layer for 3-5 minutes, until just starting to brown, then flip. Add 1/2 teaspoon soy sauce or more to taste. Cook for another 3 minutes, then finish with a sprinkle of coarse sea salt and cracked pepper. Serve topped with a fried egg (or 2!). Easy, healthy, and satisfying for the win.
The happiest shopping buddy around! (until I try to make him stop gumming the shopping cart handle – yuck!)
Caesar salad made gluten/dairy-free for lunch one afternoon. I used romaine, homemade cashew caesar dressing, leftover chicken and Breadsly sourdough bread croutons. Lunches like this are harder to come by with 2 kids, but it definitely satisfied my craving!
The best dairy-free discovery I’ve made in awhile. Kite Hill products! Dairy-free yogurt has always been a disappoint to me, until I found this. All the flavors are amazing.
I also love Kite Hill’s almond cream cheese. And Trader Joe’s new Gluten-Free Bagels. Where was this combination during my 1st trimester of pregnancy last year?! Bagels and cream cheese was my #1 (unsatisfied) craving!
We went to San Diego for Thanksgiving. Making good use of our still active zoo passes with the family!
My favorite 4-year-old at our favorite place (Burger Lounge in La Jolla). Even aside from all our favorite restaurants, my husband and I have a sweet spot for La Jolla. He proposed at La Jolla Shores. We also got married in La Jolla and both our boys were born at Scripps hospital in La Jolla! It’s our happy place!
The Thanksgiving feast! I hope you all had wonderful Thanksgivings. Let the Christmas season begin!