Category Archives: I’m Hungry

apple galette

Apple Galette with Bourbon Caramel Sauce

With the start of fall comes with the flavors of all things pumpkin, cinnamon, and spice. With this recipe we’re taking a step back from the typically pumpkin flavors and are embracing the taste of the apples. With a flakey, buttered shell, and finished with the drizzle of a bourbon caramel sauce, this dessert is a crowd pleaser and embraces the rustic side of baking. (An added bonus, getting to use my beautiful Kitchen Aid mixer.)

Keep reading for the full recipe after the jump!

Apple Galette with Bourbon Caramel Sauce

6-8 servings


For the dough:

  • 2 1/2 cups (320 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks or 8 ounces) cold butter, cut into small cubes
  • 1/4 to 1/2 cup ice water

For the filling:

  • 3 tablespoons butter
  • 1 bunch thyme
  • 3 apples (we used two granny smith, one fuji)
  • juice of half a lemon
  • 1 egg, beaten (or melted butter)
  • 1 tsp cinnamon, plus additional for sprinkling on crust
  • 1 tsp nutmeg
  • 1 T light brown sugar

For the bourbon caramel sauce:

  • 1 1/2 C sugar
  • 1/2 C water
  • 1 C heavy whipping cream
  • 1 t sea salt
  • 1 t vanilla
  • 2 T bourbon (we love using Bulleit)


Combine flour, salt, and sugar in a stand mixer. Add the butter and combine at slow speed or pulse until the mixture resembles coarse meal with different sized piece of butter, including some larger pieces. Drizzle 1/4 cup ice water over the mixture. Mix or pulse until the mixture just starts to hold together. Add additional ice water, a tablespoon at a time, if the mixture is too dry. Place dough on a sheet of plastic wrap. Wrap loosely with the plastic and press into a disk using a rolling pin. Refrigerate for 1 hour.

Place butter in a small saucepan over medium heat. Let it melt, stirring once or twice, and wait for the butter to foam, crackle, and go quiet, about 3 minutes. The brown butter is done when you can see brown bits and it gives off a nutty fragrance. Remove from heat and carefully stir in 3 sprigs of thyme. The butter may splatter at first. Let butter cool for about 5 minutes as it infuses with thyme. Slice the apples into 1/4-inch thick pieces. Toss the apple slices in a medium bowl with the juice of half a lemon, cinnamon, nutmeg, and light brown sugar. Remove the thyme from the brown butter and pour it over the apples. Gently toss to coat.

Preheat oven to 400 degrees F.

Roll out the rested dough onto a floured surface, using a rolling pin to flatten the dough out to a 1/4-inch thickness. Lightly flour the rolling pin and carefully roll the pie dough around the pin so that you can lift it and roll it out onto a large baking sheet lined with parchment paper.

To lay out the apple slices, start an inch away from the edge of the dough by overlapping apple slices in a circle around the border. Repeat with the rest of the apple slices, making concentric circles until the center of the galette is filled. Fold the edges of the dough over on the apple slices. Brush the folded-over edges of the dough with egg wash and sprinkle lightly with cinnamon.

Bake until the edges are golden brown and crisp, 35 to 40 minutes.

As the galette is baking, place medium sauce pan on a burner over medium high heat. Place 1 1/2 cups of sugar and 1/2 C of water in the pan and bring to boil. Cook until sugar is an amber color, swirling the mixture rather than stirring about 10-12 minutes. Remove pan from the heat and add heavy whipping cream slowly while whisking vigorously. Add 1 tsp of sea salt, vanilla, and 2 T of bourbon.

Let galette sit and cool for 5 minutes prior to serving. Using a chef’s knife cut into wedges. Top with a drizzle of caramel sauce and sprinkle with cinnamon. Enjoy!


fig toast

Toast with Fig, Honey, and Goat Cheese

We love a great recipe. The one where it highlights fresh flavors, is simple, and can be made in five minutes. This is one of those recipes and is a breakfast standby in our house. Highlighting the late summer fig, paired with honey and a goat cheese spread, this toast is a delicious treat and can be made as you’re prepping your coffee, packing your kiddos lunch, or checking emails. (Let’s be real breakfast can be crazed and this recipe is an on the go favorite.)

Keep reading for this simple 5 minute recipe after the jump!

Toast with Fig Honey and Goat Cheese

.5 oz goat cheese
slice of hearty toast (we love the petite rounds at Trader’s)
2 figs, sliced in thin rounds
1 T organic raw honey


Begin by slicing bread with a serrated knife and placing in the toaster. As bread is toasting, slice figs into thin rounds. Place goat cheese crumbles on toast and spread with a knife from crust to crust of the toast. Add fig rounds. Drizzle with honey and enjoy with your favorite cup of coffee!

Sweet isn’t your thing? Replace honey with sprigs of thyme and a slice prosciutto. Top with salt and pepper for the perfect savory breakfast or brunch dish.

What are some of your favorite toast toppings?

We’d love to hear from you. Let us know below!


toast 3 ways

Toast: 3 Ways

There’s something about toast. Whether it’s with a smashed avocado, nut butter, or delicious fruit, toast has become the carrier of all things delicious. In light of this, today we decided to dip into the archives for this recipe roundup. Grab your favorite loaf, and let’s make some amazing toast.

Keep reading for the full recipes after the jump!

almond butter toast Homemade Almond Butter Toast with Berries

This recipe was a remix. (The column where we recreate some of our favorite dishes from restaurants at home.) With homemade almond butter, organic wheat toast, and fresh raspberries, this toast is crisp and a slightly indulgent sweet treat in the morning.

Whipped Goat Cheese with Prosciutto, Basil and Balsamic Reduction

This is one of our favorite ways to have savory toast. To fill out this dish, we recommend adding a bit of arugula for a green with some bite. Layered with prosciutto, fresh mozzarella, and whipped goat cheese, it’s our take on a cafe favorite.

Whipped Goat Cheese with Mixed Berries, Honey, and Cinnamon

We’re back at it with berries. This toast rather than using nut butter, uses a whipped goat cheese spread, topped with berries, honey, and cinnamon. The berries and cheese create the perfect sweet and savory pairing.

All in all, we truly love toast and the flexibility it brings. Whether for a simple snack, quick lunch, or breakfast on the go, it’s delicious and can be incredibly filling.

What are some of your favorite ways to make toast?

We’d love to hear from you! Let us know in the comments below.

eggplant parmesan whole 30 edition

Eggplant Parmesan with Italian Chicken Meatballs and Garlic Zoodles (Whole30 Edition)

When it comes to eating cleanly, I can handle living without sugar. My true challenges are letting go of carbs and cheese. We’re known for living off of antipasto around our house and it’s a guarantee that a charcuterie will be served at any given party.

This recipe is a lighten up version of an Italian classic, Eggplant Parmesan. By removing a few of the breaded coatings and subtracting the cheese, this recipe is the perfect weeknight dinner and can be made quickly over the stovetop.

Keep reading for the full recipe after the jump!

Eggplant Parmesan with Italian Chicken Meatballs and Garlic Zoodles (Whole30 Edition)

4 servings


For the meatballs:

  • 1/4 C almond flour
  • 1 egg
  • 2 T italian seasoning
  • 2 garlic cloves, minced
  • 1 lb ground chicken
  • 1 T extra virgin olive oil

For the eggplant:

  • 3 T organic extra virgin olive oil
  • 1 Eggplant
  • Salt and pepper, to taste

For zoodles:

  • 4 organic zucchini
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1 T extra virgin olive oil

Fresh basil, for garnish


Begin by prepping vegetables. Rinse zucchini and cut off the ends. Using a spiralizer, create zoodles and set to the side on a flat plate or lined cookie sheet. Slice eggplant into rounds 1 inch thick. Place flat on a cookie sheet and sprinkle with salt. Let sit for 30 minutes. Then using a damp paper towel, wipe off bitter moisture from eggplant and excess salt.

In a medium size bowl, place ground chicken. In the center, add almond flour, italian seasoning, egg, and garlic cloves. Combine mixture thoroughly. Roll mixture into meatballs the size of a golf ball. In a large skillet over medium high heat, bring oil to temperature. Add meatballs and turn with tongs until cooked through, rotating sides every 2-3 minutes. Place on a plate lined with paper towels. Continue to add meatballs to skillet until all the meatballs are cooked. Set to the side.

While meatballs are cooking, in another skillet over medium high heat add olive oil and bring to temperature. Place eggplant and brown.

Add olive oil to skillet (I use the skillet that I’ve cooked the meatballs in for extra flavor.) and bring to temperature over medium high heat. Add minced garlic, allowing garlic flavor to permeate the oil. Add zoodles in batches. Sauteing and cooking quickly for two minutes.

Assemble your dish by adding eggplant, zoodles, and your favorite pasta sauce to a skillet bringing all items back to temperature. (We love the organic basil marinara from Trader Joe’s. If you want to make your own sauce, we use Rachael Ray’s simple cherry tomato sauce recipe.) Using tongs, wind zoodles into a serving and place on a shallow bowl. Add eggplant, meatballs, and ladles of sauce. Top with torn fresh basil, drizzle of organic olive oil, and salt and pepper.

Get Ready for Dinner

Click here to download the recipe to your screen or print off the recipe card.

What are some of your favorite clean eating recipes?

We’d love to hear from you! Let us know in the comments below.


thai lettuce wraps

Thai Lettuce Wraps (Whole30 Approved)

When I go to the Thai restaurant, I absolutely love the appetizers, particularly the lettuce wraps. With fried little morsels of goodness, topped with a soy sauce, and fresh herbs and rice noodles, it’s one of the best parts of going out. This is our own take. A recipe filled with layers of flavor, made in 30 minutes, fresh herbs, and Whole30 approved.

Keep reading for the full recipe after the jump!

Thai Lettuce Wraps (Whole30 Approved)


  • 3 T sriracha
  • 1 lb ground turkey
  • 1/4 C almond flour
  • 1/4 C coconut flour
  • 1 egg
  • 1/3 C diced scallions
  • 3 T coconut liquid aminos
  • 1/2 t granulated garlic
  • 1/2 t ginger
  • 2 T organic extra virgin olive oil
  • 1 head of romaine lettuce, split into leaves
  • Fresh mint and cilantro, for garnish


Preheat oven to 350 degrees F.

Begin by dicing fresh ingredients. In a large bowl, place ground turkey. With your hand add a well in the middle. Place flour, sriracha, egg, scallions, liquid aminos, sriracha, garlic, and ginger. Thoroughly mix and combine ingredients until everything is incorporated. Using clean hands, form mixture into meatballs. Place on cookie sheet lined with aluminum foil. Using a pastry brush, brush on extra virgin olive oil on meatballs to add extra moisture. Put meatballs in the oven and bake for 20-25 minutes or until the internal temperature is 180 degrees.

To serve: Place meatballs on romaine leaves, top with fresh mint or cilantro, diced scallions, and sriracha. Pick out your favorite topping options and enjoy!