A while back I talked about the amazing sweet potato biscuits I had at the completely gluten free restaurant ‘Posana Cafe’ in Ashville, North Carolina; and did a blog post trying to recreate them (here) so I don’t have to drive 7 hours every time they sound good (which is VERY often). The same goes for the ricotta gnocchi lobster mac and cheese I split with my husband that night, it was the stuff dreams are made of….but seemed a little labor intensive to make at home (which explains why it took me so long to try to recreate it). However, now that I’ve been making gnocchi pretty regularly, (see my recipe here) I realized it doesn’t take much to toss it in cheesy tomato sauce with some lobster! Plus if you pull this off (which is secretly very easy) it’s impressive!


My recipe for sweet potato gnocchi

2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 15oz can tomato sauce
1 15oz can diced tomatos
1/2 cup heavy cream
1 cup grated parmesan cheese
2 cups pre cooked chopped lobster meat
Salt and Pepper to taste

Prepare and cook sweet potato gnocchi from above recipe.

Heat olive oil and butter over medium heat in a large skillet. Add garlic and cook until translucent. Mix in tomato sauce, diced tomatoes, salt and pepper; stir until warmed, then add cheese, heavy cream and pre cooked lobster meat. Once cheese has melted, remove from heat and toss with the prepared gnocchi.
*Optional: Place in baking dish or ramekins, top with extra parmesan and broil until cheese is golden and bubbly.




In the summer I can (and have) made a meal out of mountain green beans, tomatoes with salt and pepper, and Ohio sweet corn, with a huge glass of iced tea or lemonade. Those flavors just scream summer to me. Traditionally this recipe is cooked with a big ham hock (and by traditionally I mean when my mom or Mammaw would make it) but since I have been trying to cut down on the amount meat I eat, I wanted to find a way to keep this dish vegan without losing the smoky flavor that makes it so amazing. Simmering the green beans with olive oil and chipotle chili powder definitely gave me the flavors I remembered, and some friends who taste-tested couldn’t believe there wasn’t pork anywhere in the recipe! Serve this up as a side or, like me, just make a meal out of it!


2 pounds fresh green beans, cut into 1-inch pieces
2 Tbsp extra-virgin olive oil
2 tsp chipotle chili powder
1 1/2 tsp salt
1/2 tsp pepper
16 new potatoes (do not peel) cut into 1 inch cubes
1 red onion, diced

Place green beans in a large pot or Dutch oven, pour in enough water to cover the green beans. Add olive oil, chipotle powder and salt and pepper. Bring to a boil then reduce heat to a simmer, cover and cook for an hour. Check occasionally to make sure the green beans are still covered, add water as needed.
Add the potatoes and onion and cook, uncovered, for 30 minutes, or until the potatoes are tender. Enjoy!



How perfect are these for the upcoming Fourth of July weekend?! Light and fluffy bowls of delicious chocolate air filled with whipped cream and berries, they just taste like summer! Not to mention they aren’t a lot of work but the result is very impressive.


For The Meringue Bowls:
6 egg whites
2 cups sugar
2 Tbsp cocoa powder
1/4 tsp cream of tartar

Preheat oven to 300 degrees.
Beat together egg whites and cream of tartar until soft peaks form, then begin adding sugar a few tablespoons at a time, until stiff peaks form; mix in cocoa powder.
Line a cookie sheet with parchment paper. Spoon meringue onto parchment and spread out into individual bowl shapes (I make about 6 bowls). Place in oven, and turn the temperature down to 250 degrees. Bake for one hour and 15 minutes. Meringues should look dry and cracked on the outside, but not much darker than when you started. Allow to cool in the oven completely. (Meringues can be made ahead and stored in an airtight container.)

For The Whipped Cream:
*For best results place the whisk and mixing bowl in the freezer until chilled, and use very cold cream.

1 cup heavy cream
1 tsp vanilla extract
2 Tbsp sugar

Whip cream until peaks start to form, add sugar and vanilla and mix until stiff.

Once meringues are cooled completely, top with fresh whipped cream and berries, I use blueberries and raspberries. Enjoy!



Chia seeds are tiny black seeds from the Salvia Hispanica plant native to South America. “Chia” was the Mayan word for strength, and they prized them for giving them sustainable energy. This whole grain, nutritional powerhouse packs 11 grams of fiber, 4 grams of protein and 5 grams of omega 3 fatty acids; all in a one ounce serving! Besides having more antioxidants per serving than blueberries, 11 out of the 12 grams of carbs in one serving are fiber, which means they don’t raise your blood sugar, AND they feed the healthy bacteria in your gut! (Jeeze I thought I did a lot…). Now that it is officially summer I’m craving tropical flavors in the form of cool, sweet treats, and I’ve found it in this yummy, guilt free mango coconut chia seed pudding! The crazy thing is I don’t even like coconut! Although I top this with sliced almonds and mango, this recipe is completely customizable! I might try adding coco powder next time and top it with strawberries!


1 cup coconut milk
1 cup plain Greek yogurt
2 tbsp honey (plus extra for drizzling)
1 tsp cinnamon
1/4 cup chia seeds
1/4 cup sliced almonds
1 cup sliced mango

In a medium bowl, mix coconut milk, Greek yogurt, honey, and cinnamon, then add the chia seeds and completely combine. Cover and refrigerate for at least 8 hours. Once ready, divide the pudding into individual dessert cups, top with mango and almonds and drizzle with honey. Enjoy!



You guys, I am so beyond excited! I know I absolutely had to mention before that my favorite food is anything Mexican (this probably has to do with the fact that my mother ate nothing but Mexican food while she was pregnant with me) and the fact that it is a pretty gluten free friendly cuisine helps too! Well, Mary at Giving Up On Perfect featured my Locally Famous Jalapeño Poppers in her post 80+ Delicious Recipes For A Mexican Fiesta! I’m starting my list of things to try from it! Go check it out and tell her The Stay At Work Housewife sent you!



The graduation announcements in my mail box, the smell of neighbors grilling out, and the fact that my arms and legs have seen the light of day mean one thing: summer is upon us!  Here is a recipe roundup of some Stay At Work Housewife summer recipes!


Jalapeno Poppers

Sweet Potato Sliders

Tuna Salad

Cauliflower Mac ‘N Cheese

One Minute Fruit Dip

Kickin’ Strawberry Lemonade

Cucumber Mint Margaritas

Key Lime Icebox Cake


And stay tuned…new summer recipes are in the works, like Lobster Mac ‘N Cheese, Gazpacho, and Chipotle Zucchini Fritters With Homemade Ranch Dipping Sauce!


There is a client of my salon, Lauren, that I have enjoyed following on Instagram because she is always posting the most beautiful pictures of delicious, healthy food, and I’m so excited to announce that she recently launched a blog of her own!  A self proclaimed “foodie,” with a passion for promoting wellness using whole nutritious foods and a balanced lifestyle, Lauren works as a Registered Dietitian in clinical nutrition and consults on nutrition and wellness throughout central Ohio.  Most of the things she posts are gluten free, or can be made that way (I personally can’t wait to try her Peanut Butter Banana Oatmeal Cookies), and very “Meat On The Side” friendly!  Check her site out: Whole Living Lauren, and tell her The Stay At Work Housewife sent you!