Hi there! You probably never thought you'd find recipes and kitchen gadgets here, but the reality is I cook....A LOT. If you check my Instagram, either Stella Shops or my personal account (@notcarlawithak), you'll see a lot of food photos, especially in my InstaStories.
Most importantly, 2018 is shaping up to be a self-care year. In addition to a steady work-out regimen of Barre3 and pilates, I started working with an amazing nutritionist (Sara McGlothlin) who has helped me learn how to be more mindful. Being mindful is something I only realized after speaking with her that I wasn't doing at all. I started a new job two weeks ago and am so thankful to have been working with her through that process. I can be a pretty stressed out person, and she helped me navigate all the travel, as well as the process of leaving a job I really liked, to take another job (that I really like), and not be a complete basket case. The fact that I wasn't curled up in a ball in a corner somewhere sobbing is a damn miracle.
So with all of that in mind, I wanted to start sharing some of the things I'm learning and trying along the way. I'm still shopping my favorite local boutiques and designers. That's not changed. But many weekends are spent in the kitchen trying out new recipes and meal prepping for the week ahead. I love being in the kitchen. It's not a chore. It's cathartic. It's a place for me to only pay attention to that one thing (or six!) I'm making and not let any of the worries from the week interfere with the process. It's been good for me, and I've been making a lot of really tasty stuff.
I felt it was time to add these things to Stella Shops since it really is a reflection of what's going on in my world right now. So with that...
Welcome to In the Kitchen - a (hopefully) weekly series where I'll post one of my favorite recipes and the tools I use to make them. Recently, Don and I have made a shift to gluten-free and dairy-free with little to no refined sugars, flours, etc. What I can tell you is that we have 100% not sacrificed on taste. If anything, I think the foods we're eating now are more flavorful than even, and we just feel better. I'm down with that. And it's been fun trying out new ingredients to see how all these crazy things (monkfruit sweetener anyone?!) work to make absolutely delicious meals and desserts.
I'm kicking off the series with something sweet of course. This was a tough call, because I make a TON of Laura Lea Goldberg's recipes and EVERY SINGLE ONE is an incredible flavor bomb. If you're not following her on Instagram, you're missing out on a real gem. She's amazing and the sweetest person. They'll be a few of her recipes popping up here in the coming weeks. Her cookbook is like my Bible.
But when I looked at what baked goods we always have on hand, I realized how much Don and I love a good oatmeal chocolate chip cookie. And Pamela Salzman's Vegan Chocolate Chip Oatmeal Cookies are freaking superstars. These are on regular rotation. This recipe makes a ton so I freeze them and only put about a half dozen or so out at a time. They're also delicious popped in the microwave for a few seconds to get gooey again and then topped with a little Coconut Bliss Dairy-Free Vanilla Ice Cream and cacao nibs. I use Gluten-Free Oats to make these cookies gluten free. Head to Pamela's website for the full recipe and many other delicious meals and treats. She has a wonderful cookbook too.
I hope you enjoy this new series. If you give these cookies a try, tag me at @StellaShops so I can see your pics. Bon Appetit!
VEGAN CHOCOLATE CHIP OATMEAL COOKIES FROM PAMELASALZMAN.COM
Serves: Makes 30 2½-inch cookies
- 1 ½ cups oat flour (I made these gluten free using gluten free oats)
- 1 teaspoon baking soda
- 1 teaspoon fine grain sea salt
- ¼ teaspoon ground cinnamon
- 2 cups raw walnuts
- 3 Tablespoons melted coconut oil
- 1 cup 100% pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 12 ounces or 1 ½ cups chocolate chips
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- *If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.
- Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.
- Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.
- Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and chocolate chips.
- Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.
- Cool a few minutes and then transfer to wire rack to cool completely.
TOOLS & INGREDIENTS I USED: