The One Where The Baby Refuses To Nap

For years (even after I discovered I loved to cook), I struggled to get dinner on the table when my day got out of whack for any reason…but mainly, kids. As obvious as it may sound, to get out of that nasty cycle of ordering take out or going out every time something got me off my intended schedule, I started stocking my freezer. “With what?” you ask? With quick-cook proteins. My favorites are organic boneless, skinless chicken thighs and chicken sausages. I love these in particular because they thaw and cook relatively quickly and you don’t need to marinate or season them extravagantly for dinner to taste amazing. Yesterday was one of those days…the baby (is it even fair to call Camille a baby anymore? Pretty sure, no, but whatever) would. not. take. a. nap. and so my beautiful plans for trying out a new recipe were completely foiled. BUT - surprise! We still ate dinner (at home) last night! Call that a win.

Here’s the secret - now, when I realize things aren’t going my way, I grab a package of frozen chicken from the freezer and get it thawing then reach for whatever veggies are available in the fridge. I give those a chop, toss them in some olive oil and salt and pepper and place them around the chicken on the sheet pan. For thighs, I like to drizzle on some avocado oil, salt, pepper, and Italian seasoning or TJ’s 21 Seasoning Salute. Into a 400F oven for 20-25 minutes (or until 165F internal temp) and voila! Dinner is served and baby’s no longer stealing your vibes.

Gluten-Free Oatmeal Scotchies...Just In Time For the Holidays

I don’t really remember the first time I had an oatmeal scotchie but I remember knowing I loved them ever since…

To me, they have a distinctly holiday flavor - probably the warm spices and butterscotch - and I never really think about them until the holidays are rolling around. I looked and looked for a healthier version, but settled on just making my own and I’m happy to report they are delightful and taste just like the real thing. And just like any “dessert,” I wouldn’t consider this a “health” food - but I cleaned them up a bit so I could feel a little better about letting the girls loose on them :)

Ingredients:

3/4 cup Vital Farms unsalted butter, brought to room temperature

1 large egg, room temperature

1 cup coconut sugar

1 T vanilla extract

1 1/2 cup oats (I used Bob’s Red Mill GF)*

1 1/4 cup flour (I used Bob’s Red Mill GF Baking Flour)*

1/2 tsp each cinnamon, baking powder, and baking soda

1/4 tsp sea salt

pinch nutmeg (optional but encouraged)

1 cup butterscotch chips*

*I used GF ingredients to make these cookies but you could certainly use regular flour and oats (oats are naturally GF but often prepared in a way that makes them not certified GF - read your labels!) if you want and everything would work just fine!

Directions:

1. Preheat oven to 350F. Make sure egg and butter are room temperature.

2. Add oats, flour, cinnamon, baking soda, baking powder, salt and nutmeg to large bowl and mix to combine. In the bowl of a stand mixer, add butter and coconut sugar and beat until light and fluffy.

3. Add egg and vanilla and mix until well incorporated.

4. Add in dry ingredients and mix until just combined. Fold in butterscotch chips.

5. Scoop 1-2 Tbsp rounded scoops of dough onto a lined cookie sheet and gently press down.

6. Bake in oven for about 4 minutes. Remove and give a hard tap in order to deflate them. Put them back in the oven for another 4 minutes and then give them another tap. Let bake 1-2 additional minutes then remove from the oven and let cook on the baking sheet (this will help them crisp up even more).