Mexican Turkey Polenta Pizza

Mexican Turkey Polenta Pizza // Vivian & Me

Gluten-Free + Dairy-Free Mexican Turkey Polenta Pizza // Vivian & Me

Well hello again. Long time no talk, huh?

Life caught me, and it caught me hard. Classes have started again, jobs are moving along, exciting events are happening (check back next Monday!), and a nasty head cold took me down earlier this week. So I’ll apologize for my absence, and then give you a delicious recipe to make up for it! Sound good? Will you forgive me? ;) Pretty please?

I introduce to you layers upon layers of tasty mexicano flavorful mildly spicy (or not, there’s options) turkey polenta pizza. [Read more…]

Peanut Butter & Jelly Thumbprint Cookies

Peanut Butter & Jelly Thumbprint Cookies

Peanut Butter & Jelly Thumbprint Cookies

My friend Alyssa and I were just watching this movie where they made these crazy huge sandwiches called Fool’s Gold. Picture this: an entire loaf of italian bread, an entire jar of peanut butter, an entire jar of jelly, and bacon. Lot’s of bacon. Alyssa and I instantly had a serious craving for peanut butter sandwiches, but for some reason, we wanted them with bananas instead of bacon and jelly. Trying to keep it classy and a tad bit healthier.

As we were chomping away on our yummy sandwiches and watching our movie filled with fool’s gold sandwiches, it hit me. I should combine peanut butter, jelly, and banana to make the ultimate cookie. Introducing the peanut butter and jelly thumbprint cookies.

I’ve loved thumbprint cookies ever since my classmate’s grandma gave me one with a hershey’s kiss in first grade. The gooeyness of the middle with the chew of the soft cookie outside holding it all together in a little cocoon. In this case, the jelly melted perfectly in with the peanut butter. And by using banana to replace egg, it created this delicious banana underlying flavor that isn’t too strong, but just a little hint of it. By the way, these cookies are gluten-free, dairy-free, egg-free, and vegan!

Obvs they are best enjoyed warm out of the oven, but they are pretty good the next day as well. As people walk through my house (AKA the dog groomer) they grab one and I hear a “this is delicious!” come out of their cookie filled mouths. That’s a success right there.

Peanut Butter & Jelly Thumbprint Cookies

I finally finished finals this week after a grueling semester of studying and working hard on my projects. I am so excited for finishing this semester up because it’s the most wonderful time of the year where I get to spend my days around the fireplace, curled up with a chai tea latte, eating one of these cookies (hint hint) and being with my family. There’s nothing like the holiday quality time enjoyed during this season.

I always find myself so thankful for my family and friends during the holidays, but shouldn’t we be thankful and enjoy each other’s company all the time?

Isn’t that what it’s all about?

This year has been filled with a lot of personal growth for me, and as I look back on it now that it’s coming to an end, I’ve realized how important the people I love are to me. I guess as you grow up you really realize the importance of family, in all it’s many different forms. Gosh, how old and wise do I sound now?

Peanut Butter & Jelly Thumbprint Cookies

Anyway, ALOHA, this really wonderful, health conscious company inspired me in their “bringing a dish to pass” initiative. Since I was feeling all nostalgic and such, as stated above, I knew I wanted to be apart of it and I decided these cookies were the perfect recipe. Over the last few days, I’ve had countless moments around the kitchen table with friends, family, and yes, the dog groomer, sharing these cookies and talking about life.

I’ve decided to start my new year’s resolution list a little early, and the first thing to be added is: enjoy the small moments with the people I love.

Sharing a cookie might seem simple, but it has a big impact. I encourage you to make these cookies and see the happiness you’ll bring to the people who mean the most to you.

So grab that glass of dairy-free milk, a nice warm blanket, your sweet doggy, and your family and huddle around the fireplace sharing stories and eating plates of peanut butter & jelly thumbprint cookies. Also make sure to check out some other really great holiday recipe ideas from ALOHA’s fun recipe page!

Happy holidays!

Peanut Butter & Jelly Thumbprint Cookies

Peanut Butter & Jelly Thumbprint Cookies
Author: 
Serves: about 20 cookies
 
Ingredients
  • 1 cup peanut butter
  • 1 cup packed light brown sugar
  • 1 mashed banana
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 pinch of salt
  • 1 cup gluten-free baking flour
  • grape jelly for the filling (about ¼ cup, depending on how much you want in each cookie)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the brown sugar and mashed banana. Add in the peanut butter, baking powder, vanilla and salt and mix until well combined. Mix in the baking flour until smooth.
  3. Roll a spoonful of cookie dough in your hands to form a ball, then place on a greased (or parchment paper lined) baking sheet. Continue until all the cookies are made.
  4. Place your thumb in the center of each cookie and press down to create a small indentation in the middle. The cookie might crack a little, which is fine. If it cracks too much then just press it back together.
  5. Fill each indentation with a small spoonful of jelly, continuing until all the cookies are jelly filled.
  6. Place in the oven to bake for 10 minutes.
  7. When done baking, remove and let cool.
  8. Serve on a platter or give them away as gifts in tin cookie containers.

 This post is not sponsored by ALOHA, but they do have really cool products. All opinions are my own. 

Balsamic Cranberry Pork Tenderloin + Vivian Takes London!

Cranberry Pork Tenderloin and Creamy [Dairy-Free] Mashed Potatoes

The Best Cranberry Pork Tenderloin that puts all those leftover Thanksgiving cranberries to good use!

I bet you’re looking in your refrigerator at all those leftover cranberries that you didn’t use last week, wondering what you could do with them, really not wanting to throw them away.

Oh boy do I have a surprise for you ;)

This balsamic cranberry pork tenderloin is another winner from Hunter Davis over at the Dish and the Spoon. Make sure to schedule your spring break meals with him now because he will fill up! Popular guy right there.

He’s a vegetarian that knows how to cook some great meat. Example A, this pork tenderloin. It’s juicy and tender and the flavor between the pork and tangy balsamic cranberry sauce is unparalleled. It just melts in your mouth.

I really really love cranberry sauce on Thanksgiving, so I always have cranberries leftover and this will be my new staple for the week after Thanksgiving. Make some more of those creamy mashed potatoes and you’ll be ready to go with a delicious dinner for the family.

I’m sure the men in your house won’t mind one bit, more big meals for them. Yippee Yay!

Cranberry Pork Tenderloin -- Thanksgiving Leftover's Meal!

Little jet setter Vivian is off adventuring through London for the next 7 weeks!

I’m so excited for her and her family as they get to have an unforgettable experience!

But I sure am missing them already!

Here’s a picture of the girls when they first arrived:

Vivian Takes London!

Also, Vivian’s older sis Anne Margaret is doing vlogs while they are away! Make sure to check out their vlog channel called With Love From London. They’ll be keeping all of us updated and informed of all the cool stuff they’re doing and seeing! Vivian has already found a great vegan ice cream and truffles store called Booja Booja!

Who knows, we might even get a blog post or two out of Viv from some of her favorite allergy-friendly restaurants in London! (hint, hint, Viv!)

Cranberry Pork Tenderloin and Creamy [Dairy-Free] Mashed Potatoes

So while Vivian is having the time of her life, I’m going to cosy up with some yummy cranberry pork tenderloin and mashed potatoes and watch her new vlog!

Cranberry Pork Tenderloin + Vivian Takes London!
Author: 
 
Ingredients
  • 2 pork tenderloins
  • 1 cup (5 ounces) fresh cranberries
  • 1 can (14 ounces) whole berry jellied cranberry sauce
  • ¼ cup balsamic vingar
  • 1 tablespoon salt
  • 1 teaspoon pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place the fresh cranberries, cranberry sauce, and balsamic vinegar in a saucepan, mix together, and then bring to a boil over medium-high heat. Then, reduce to a simmer to cook down for 5 minutes. Using a spoon, mash the fresh cranberries. Set aside.
  3. Heat up a greased skillet over medium heat with 1 tablespoon olive oil. Place the pork in the skillet, top with salt and pepper and sear both sides until brown.
  4. Grease a 9x13 baking dish. Add the pork and then top with the cranberry mixture. Place in the oven for 25 - 30 minutes, or until the pork is cooked through.
  5. Serve with creamy mashed potatoes.

 

Creamy Mashed Potatoes

Creamy Vegan Mashed Potatoes from Vivian & Me

Creamy Vegan Mashed Potatoes -- the perfect Thanksgiving side for all those picky eaters in your life!

I know you love it when I use words like creamy on an allergy food blog because it usually means I’m posting something really good that is hard to find in our world of eating.

And with that lovely intro, I present to you these tasty vegan creamy easy-to-make mashed potatoes. Woot woot.

If you’re looking for that last minute side dish that won’t take up much space on your stovetop and also won’t deter from your focus on that coconut milk caramel you’ve been making all morning, then this is the recipe for you. It could be a game changer to your level of Thanksgiving enjoyment.

Or, if you’re anything like Lindsey from Pinch of Yum and you’re still in the young people’s club where you don’t have to bring anything complicated, then say hello to the mashed potatoes that your gluten-free cousin and nut-free, soy-free aunt and anything green-free grandfather will enjoy.

These potatoes might be small, but they pack a punch. [Read more…]

Pomegranate Fruit Salad with Honey Lime Dressing

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Pom-Salad-4

I’m currently writing through big giant scoops of this scrumptious fruit salad. Poms are the bomb.

I was skeptical because first of all I’ve never eaten pomegranate on my own (like not ordering it at a restaurant) and I was nervous about the de-seeding of the pomegranate and second of all I was nervous about the mix of flavors that I was combining.

But I quickly learned that apples, pears, pomegranate seeds, walnuts, and a delicious dressing of lime, honey, brown sugar, apple cider vinegar, cinnamon, and mint for freshness, makes the best tangy saucy salad on this side of the universe.

I modeled this fruit salad after my summer peach salsa recipe that is so yummy. I make that salsa/salad for any type of get together and people always love it.

I really wanted a fruit salad that I could take to holiday winter gatherings, and this has hit the jackpot. [Read more…]

Creamy Broccoli Soup

Creamy Broccoli Soup

Creamy Broccoli Soup

It’s creamy! It’s broccoli! It’s soupy! Drumroll please… it’s creamy broccoli soup!

So first things first. This soup. It’s got a creamy thick base involving non-dairy milk and veggie or chicken stock layered with delicious tender broccoli and long carrot strips just like in the movies, kids. It’s topped with a fake cheesy concoction of nutritional yeast and lemon juice and it slurps its way into your heart.

This soup totally brings back my Panera love memories of their cheesy broccoli and cheese smothered cheese soup that gave me bathroom probz for days. Looking back, it wasn’t my fondest of memories. But that soup was good stuff.

I definitely wanted this soup to have that thick consistency so I searched high and low for ways to make it thicker. I also blended half of it up because nobody likes their broccoli pieces to be too big. When your broccoli is bigger than your spoon it’s not good. Ya feel me? [Read more…]

Frankenstein’s Monster Pistachio Cake

Gluten-Free Frankenstein's Monster Pistachio Cake from Vivian & Me

Gluten-Free Frankenstein's Monster Pistachio Cake from Vivian & Me

Let’s all take a minute and mourn the end of Halloween. NOT. I’m not gonna lie, I had an ahmazing time making all these cutie themed Halloween goodies and treats and delectables.

But I’m so ready to bust out in Deck The Halls you don’t even know what’s up.

Frankie Monster boy feels me. I know he does. So I’m going to put him out of his misery and gobble him right on up. Big ole piece that just ruined my 30 miles of walking I did the week before last.

Gone. Workout never. Eat this cake instead foreva.

This Frankenstein’s Monster cake is gluten-free and pistachio flavored with a lick yo mouth vegan cream cheese filling and a yumsickle butternut squash I mean buttercream frosting.

What am I even saying?

Finally, it’s topped with monster hair aka a delectable drizzle of vegan chocolate ganache. [Read more…]

Candy Corn Milkshake

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Candy-Corn-Milkshakes-1

Candy corn, in a milkshake, on an allergy-friendly blog, what? Yes, you’re right. It’s glorious.

Look at that creamy milky (but not) shake-y numminess seeping out of the sides of that gorgeous borderline overflowing mason jar. Come to momma.

I love simplicity in the form of a drink that will give me a great sugar kick and a happy day.

If you follow me on Instagram, then you’ll already know that I had the best day ever yesterday. Complete with a nice warm bath, soup, my guilty pleasure reality tv show (19 Kids and Counting, holla), barbecue for dinner, and YouTube videos galore.

#purebliss [Read more…]

Sweet Potato Cupcakes with Meringue Ghosts

Gluten-Free Sweet Potato Cupcakes with Meringue Ghosts

Gluten-Free Sweet Potato Cupcakes with Meringue Ghosts-- Perfect for Halloween!

When you take a huge bite out of this brown sugar and sweet potato cupcake with the maple frosting and meringue ghost on top you will taste a peep. Like those ones you find in your Easter basket. It’s a homemade peep. I’m serious.

I’m going to straight up tell you that Halloween isn’t a super me type holiday. It’s basically a pre-cursor for Thanksgiving and Christmas, my go-to holidays, and so I never get pumped for Halloween. But it’s cool.

But now with the bloggio, and the fun halloween recipes I can put into the interwebs (pun intended), I might be into it.

Food is such a motivator.

Gluten-Free Sweet Potato Cupcakes

I had this one year where I dressed up like a chicken, in a chicken suit, and my friend dressed up like a gorilla (they sell these costumes at target, get ya one) and we hid in the bushes to scare my sister and all her friends. Good times.

When I first moved to Rosemary Beach, there was no concept of Halloween. By the end of September there was no concept of a living soul either. It emptied out. So my mom decided that we were all (as in all 10 of us kids of the entire neighborhood, no joke) going to dress up and go trick or treating and hope for the best. People were so shocked when we showed up at their door that we got the most random stuff. [Read more…]

Maple Bacon & Blueberry Sweet Potato Hash

Maple Bacon & Blueberry Sweet Potato Hash

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I don’t know what possessed me to put blueberries in this hash, but it was the best decision I’ve ever made. It’s like the combo of the crunchy sweet potato and then the pop of the juice blueberries, hello.

I know blueberries are almost out of style for the season, but grab those last few boxes and get kickin’.

It’s like fresh summer meets fall and creates the perfect moment of bliss and perfection in a breakfast hash. It’s like you stumble into the kitchen with your glasses on and messy top bun, and you somehow end up being a genius morning chef who makes cool breakfast combos. And the maple bacon?

Maple Bacon

Drool worthy.

Baking the bacon with the maple syrup makes the bacon almost caramelize/candy the maple syrup into it, and there’s this crunch and chew that can’t be topped. I think the maple bacon makes the segway from sweet potato to blueberry.

It’s like a sweet potato, blueberry, maple bacon concoction. And I luv it. [Read more…]