Oh She Glows
For the past 6 years, I’ve shared energizing, plant-based recipes that my family and I enjoy on a daily basis. My goal is to inspire you to embrace more plant-based foods in your diet without feeling the least bit deprived. And yes, my recipes are great for meat-eaters and picky kids too! Most of my recipes are gluten-free and many are allergy-friendly (just check the recipe for the allergy info).
Honey & Jam
Spoon Fork Bacon
Cookie & Kate
I’ve been hanging onto this recipe for Halloween. They’re a variation that I discovered when making Jessica’s chocolate peppermint cups earlier this year, which is kind of mean, now that I think about it. I’m sorry. Bottom line: These peanut butter cups are far more tasty and somewhat more redeeming than your average Halloween haul. They’re also easy to make, requiring just a few basic ingredients. What are you waiting for?
It’s been a lazy day Sunday and I just wanted something simple to satisfy my sweet tooth. No frills or flowers or fluff needed. A simple slice of cake always wins with me. And look at that slice … freckled with miniature chocolate chips equals perfection. Chocolate chips just kind of make people happy. They tend to cheer me up anyway. I’ll take them in cake or cookies and of course, by the handful 🙂
A Cozy Kitchen
The recipes I love to make are ALWAYS comforting and cozy and often times are inspired by my Latin-American background. My mom is Peruvian and my dad is Colombian. You’ll find some traditional classics from both countries as well as a bunch of mash-ups that hopefully aren’t offensive (I was raised in the US, after all). Another thing you’ll find a lot of: pastries, cakes, breakfast stuff and lots and lots of pie.
We’ll hand-pick a short quote from your blog–a snapshot of what you and your blog are all about. Are you particularly proud of a few lines you’ve written? Let us know and we’ll put it right in. Whether the quote is light-hearted or serious, what’s most important is that it is an authentic snapshot of your blog.
What’s Gaby Cooking
During my second week of culinary school I got a job as private chef and the rest is history! I worked as a private chef for a few fantastic families in the LA area and eventually made the move to What’s Gaby Cooking full time! I now eat way more than just buttery noodles with cheese and everyone that I grew up with is still in shock I learned to like fish!
Twelve years ago, I weighed nearly 300 pounds. After 20 years of being big, knowing I needed to change—and trying to, but failing—hitting 268 on the scale was my turning point. I started eating better, learning about nutrition for the first time in my life. I started exercising regularly. In short, I overhauled my life. A little over a year after I began, I lost 135 pounds. It was the hardest and most rewarding experience, and although I didn’t realize it at the time, I was only at the beginning.
What I’m wary of is: Excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. I think food should be accessible, and am certain that you don’t need any of these things to cook fantastically.
Girl Loves Food
My first mother’s day was filled with pretty flowers, heartfelt cards, cheese platters, spending time with family, and a very long car ride. Will and Marin gave me a beautiful card and breakfast in bed. […] For dinner, Will made me delicious braised short ribs and parsnip puree, and we finished our night watching the original Twin Peaks. It was quite a motherly day.