Real Food with Emily

15/12/2022

GF Christmas Sugar Cookies

I had so much fun rolling, cutting, and decorating these cookies. Not only are they cute, but they taste as good as they look. Baking and decorating cookies is the best Christmas activity.

Servings: about 25-30 cookies
Ingredients:
- 1 cup sugar
- 1 stick (1/2 cup) butter, softened
- 1 large egg
- 1 tbsp almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- pinch of salt
- 2 cups gluten free all purpose flour (I like to use King Arthur or Bob’s Redmill)
Icing:
- 1/4 cup meringue powder
- 1/2 cup warm water
- 3 1/2 - 4 cups powdered sugar
- 1 tsp vanilla extract

Directions:
Cookies:
1. In a large mixing bowl, cream the sugar and butter with a stand or hand mixer.
2. Next add the egg, almond milk, vanilla extract, almond extract, and salt. Mix until combined.
3. Slowly add in the flour and mix on low speed until well combined.
4. Create a ball with the dough. It may be crumbly, but keep working it with your hands until it becomes a dough ball. Set it back in the bowl, cover and refrigerate for an hour.
5. Preheat oven to 350 °F and line a baking sheet with parchment paper.
6. Roll out the dough on a slightly floured surface, about 1/4 inch thick.
7. Cut out the dough with fun cookie cutters and place them on the baking sheet. Reform and roll out the scrap dough until there isn’t enough left (I did this about 3-4 times).
8. Bake for 10-12 minutes. Let the cookies cook for a few minutes before moving them to a cooling rack. Let them cool completely before decorating.
Icing:
1. in a large mixing bowl, beat the meringue powder and warm water together on medium speed until frothy. Make sure you use the whisk attachment.
2. Slowly add in the powdered sugar and vanilla on low speed. Increase the speed to medium at the end for 1 minute. Once desired consistency is reached, add it to a piping bag and decorate the cookies. Add food coloring if you desire. ENJOY!
*Store in an air tight container for up to 5 days*

decorating these cookies. Not only are they cute, but they taste as good as they look. Baking and decorating cookies is the best Christmas activity.

13/12/2022

Cranberry Orange Muffins 🍊

I love cranberry season! This is a fun and yummy recipe to use up some seasonal fruit.

Servings: 12-15
Ingredients:
- 3 cups all purpose GF flour (or regular flour)
- 1 tbsp baking powder
- pinch of sea salt
- 1/2 tsp pumpkin pie spice
- 8 tbsp butter, room temp
- 1 cup sugar
- 1/3 cup coconut sugar
- 1-2 tbsp orange zest
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1 cup plain greek yogurt, full fat & room temp
- 1/3 cup fresh squeezed orange juice (about 1 large orange)
- 2 cups cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 tbsp orange juice, freshly squeezed
- 1 tsp orange zest
- 2 tsp almond milk — or more if needed until you get the right consistency
�Directions:
1. Preheat the oven to 400 °F. Lightly spray muffin pan with olive oil.
2. In a large mixing bowl, whisk the flour, baking powder, salt, and pumpkin pie spice.
3. In stand mixer with the fitted paddle, combine the sugars, butter, orange zest, and vanilla extract. Beat on medium speed until light and fluffy, about 3 min.
4. Add in the eggs one at a time and beat well after each one.
5. In a measuring cup, add the sour cream and orange juice and whisk until combined.
6. With the mixer speed on low, alternate adding the flour and greek yogurt mixture, beginning and ending with the flour. Do not over mix. Fold in the cranberries at the end.
7. Divide batter among the prepared muffin tins.
8. Bake for 25-27 minutes, or until the tops have darkened and a toothpick comes out clean. Let them sit in the pan a few minutes before transferring to a cooling rack.
Orange Glaze
1. Whisk all the ingredients until smooth, slowly adding more milk 1 tsp at a time until you reach the right consistency & ENJOY!

08/12/2022

Chocolate Turtle Bark

This my friends, is a new fan favorite. I brought it to work and everyone was raving over it. The caramel swirls literally melt in your mouth. The best part is how easy it is to make.

Ingredients:
- 8 oz. chocolate bars, broken into smaller pieces (I used two 4 oz. Bakers semi-sweet chocolate bars) - feel free to use dark chocolate , or milk chocolate
- 1 Tbsp coconut oil
- melted caramel (melt the squares yourself or use a store bought dip)
- pecans, whole & chopped
- chunky sea salt
�Directions:
1. Line a baking sheet with parchment paper.
2. Break the chocolate bars into small chunks so it will melt easier and place in a microwave safe dish along with the coconut oil.
3. Heat the chocolate in the microwave until its melted. Make sure you’re taking it out occasionally to stir so it doesn’t burn. Continue to stir the chocolate to keep it melted while you melt the caramel.
4. Melt the caramel squares according to its package, or warm up the store bough caramel dip in a microwave safe bowl.
5. Pour the melted chocolate over the parchment paper, spreading smooth with a spatula or spoon. You want a nice even layer, spread it to your desired thickness (mine was on the thinner side).
6. Use a spoon to drop dollops of caramel throughout the chocolate and then swirl them together with a butter knife. Use however much caramel your heart desires.
7. Sprinkle the chocolate and caramel mixture with pecan pieces and chunky sea salt.
8. Stick the cookie sheet in the fridge for an hour. Once its hardened, cut it into pieces with knife or break into pieces with your hands.
ENJOY!
It can be stored in the fridge or at room temp

06/12/2022

Cinnamon Orange Margarita!

I love the spicy/sweetness this has to it. This marg goes best with a cinnamon and sugar rim.

Servings: 2
Ingredients:�Margarita
- 4 oz. reposado tequila
- 2 oz. orange juice
- 1 oz triple sec
- 2 oz. apple cider
- juice from one lime
- 1-2 Tbsp simple syrup
Cinnamon Orange Simple Syrup
- 1/2 cup water
- 3/4 cup sugar
- 3 cinnamon sticks
- zest from one orange
- juice from one orange
Rim
- cinnamon
- sugar

Directions:
Simple Syrup:
1. Add all the ingredients into a medium pot. Bring it all to a boil and then let it simmer 5-10 minutes. Strain it into a container. Store in the fridge for up to 3 weeks.
Margarita
1. Rub a slice of lime around the rim of 2 glasses and roll in the cinnamon and sugar mixture. Fill each glass with ice.
2. Add all the ingredients into an ice filled cocktail shaker and shake well.
3. Pour evenly into your prepared glasses & ENJOY!

27/11/2022

Hope everyone had an awesome Thanksgiving with their loved ones.

The Holidays are such a wonderful time to celebrate with lots of yummy foods. However, I know this can be a very stressful time of year for those who struggle with their relationship with food.

Here’s a few reminders:

• give yourself permission to eat all your favorite holiday foods. Depriving yourself only makes you crave it more and can lead you to feeling out of control around food.

• be patient and compassionate with yourself, it’s okay to struggle and feel overwhelmed.

• give each other grace and be kind, the Holidays aren’t always a happy time for everyone.

• challenge any diet talk and excuse yourself from conversations that are all about weight loss and dieting.

• don’t make comments about how much or how little someone is eating. Period.

• it’s okay to set boundaries for yourself, whether that be with food or family.

Above all, do what’s best for you ❤️

15/11/2022

Vegan Chorizo Chili

Servings: 10
Ingredients:
- 32 oz. (4 cups) vegetable broth
- 1 (10 oz.) bag Morning Star veggie chorizo crumbles
- 2 (15 oz.) cans of chili beans
- 2 (14.5 oz.) cans stewed tomatoes (this time I used a homemade jar from my grandparents)
- 1 (15 oz.) can red kidney beans, rinsed & drained
- 1 (15 oz.) can tri blend beans (kidney, pinto & black)
- 1 (15 oz.) can pinto beans, rinsed & drained
- 1 medium onion, diced
- 3 stalks celery, diced
- 3 large carrots, peeled & diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 2 jalapeños, diced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp minced garlic
- 3 Tbsp EVOO
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp paprika
- 1 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt & pepper to taste

Directions:
1. Add the EVOO, onion, celery, carrot, bell pepper, poblano pepper, jalapeño pepper, garlic, and chipotle peppers into a large pan and sauté until everything has softened. Season with salt & pepper and stir often.
2. Add the vegetable broth, beans, stewed tomatoes, chorizo crumbles, and spices. Simmer for 30 minutes.
3. Remove from heat and let it rest for 5-10 minutes before serving.
4. Top with green onion and ENJOY!

*Pairs perfectly with my pumpkin skillet cornbread*

10/11/2022

Halloween Candy Bar Cookies (GF)

Either you just grabbed a bag of half off candy, or you have tons leftover from Halloween, this recipe is for you. This recipe makes a lot, so share with family, friends, and coworkers.

** I used snickers, reese’s cups, hershey’s bars, kit kats, and chocolate chips

Servings: 25-30 cookies
Ingredients:
- 3 cups all purpose gf flour (or regular)
- 3 cups candy, chopped into chunks
- 1/2 cup butter, softened
- 1/2 cup melted coconut oil
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt

Directions:
1. Preheat oven to 350° F.
2. Add the butter, oil, and sugars into a mixing bowl or stand mixer. Mix on high until creamed and thickened.
3. Add the eggs and vanilla and beat until fluffy. Then add the dry ingredients and mix.
4. Fold in the cut up candy bars and mix until combined (I used different sized chunks).
5. Using a cooke dough scooper, scoop tbsp sized balls onto a non stick cookie sheet and bake for 10-12 minutes.
6. Let cool on the cookie sheet for a few minutes for transferring to a cooling rack. ENJOY!!

06/11/2022

It’s here!

I’ve been working on this for a while now and I’m so excited to share it with you all!!

Keep in mind that I am still working on adding more recipes and posts to my page. I’m excited to start sharing more than recipes. Expect some posts on my favorite kitchen items, staple ingredients, books I love, and even a little travel.

If you have tried one of my recipes, I would love it if you left a comment!

Thank you all so much for supporting me!

delicious and nourishing recipes

03/11/2022

Pumpkin Skillet Cornbread (GF)

I sometimes have recipes that work out exactly how I wanted them to and I get super excited to share them. This would be one of those. It is seriously so delicious and went soo well with my chili.

Ingredients:
- 1 1/2 cup cornmeal
- 1/2 cup all purpose gluten free flour
- 1/4 cup butter, melted
- 1/4 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 cup pumpkin puree
- 1 cup plain greek yogurt
- 1 large egg, room temp
- 1/2 cup coconut sugar
- 1 tsp sea salt
- more butter and hot honey for topping (this is important)

Directions:
1. Preheat oven to 375° F.
2. Spray EVOO or avocado oil in your cast iron skillet or rub butter inside the bottom and sides.
3. In a medium bowl, whisk together the flour, cornmeal, spices, baking soda, baking powder, and salt.
4. In a large bowl, whisk together the greek yogurt, pumpkin, egg, melted butter, and coconut sugar.
5. Add the dry ingredients into the larger bowl with the wet ingredients and whisk together.
6. Transfer to your prepared skillet and evenly spread the dough around. Bake for 25-30 minutes. Test it by pricking the center with a toothpick, it should come out clean.
7. Eat alone or add to a bowl of chili and top with butter and a drizzle of hot honey. ENJOY!

02/11/2022

Roasted Tomato Soup

Anyone else dip their grilled cheese in ketchup as a kid? Well, this is the adult version of that.

Ingredients:
- 3 lbs. roma tomatoes, cut in half
- 2 heads of garlic, the tops cut off
- 1 medium white onion
- 1/3 cup canned coconut milk (thick white stuff)
- 1/3 cup vegetable broth
- 2 Tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp sea salt - or more to taste
- 1/2 tsp cracked black pepper - or more to taste
- 1/2 tsp oregano
- 2 Tbsp extra virgin olive oil
- basil for topping

Directions:
1. Heat the oven to 400° F.
2. Add the tomatoes and garlic into a glass baking dish and generously drizzle with olive oil. Sprinkle with salt & pepper and bake for 40-45 minutes.
3. When the tomatoes have 15 minutes remaining, start the onions in a large pot. Add 1-2 Tbsp olive oil and add the onions. Sauté over medium heat until soft. Stir occasionally. Sprinkle the onions with oregano.
4. Add the tomatoes and garlic cloves into the pot with the coconut milk and vegetable broth. You will need to squeeze out the garlic or peel the cloves from the paper. Blend with an immersion blender until smooth. Add more broth if needed to reach the desired consistency. You can easily use a normal blender as well.
5. Add the balsamic vinegar, honey, salt and pepper and simmer for 5-10 minutes. Stirring often.
6. Ladle the soup into bowls and garnish with some fresh basil. Serve immediately with a sourdough grilled cheese. ENJOY!

01/11/2022

Autumn Squash Salad w/ a Maple Apple Cider Vinaigrette

This embodies all the different flavors of fall in one big salad.

Ingredients:
- kale
- 1 tsp extra virgin olive oil
- sea salt
- honey crisp apple chunks
- pomegranate arils
- chickpeas
- cooked squash chunks (I used butternut, but you can use another kind)
- dried cranberries
- pepitas
- goat cheese crumbles
Dressing
- 1/4 cup EVOO
- 2 Tbsp finely diced shallot
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1/4 cup apple cider
- 2 Tbsp tahini
- 1 Tbsp maple syrup
- 1 tsp garlic
- salt & pepper to taste

Directions:
1. Add all the dressing ingredients into a small mason jar and shake well.
3. Add a few handfuls of kale to a bowl and drizzle with a tsp of olive oil. Next, add a pinch of coarse sea salt and massage it into the kale.
4. Then layer in the squash chunks, pomegranate, chickpeas, apples, dried cranberries, and pepitas.
5. Top with some goat cheese crumbles and drizzle with the dressing. ENJOY!