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Gluten Free Pumpkin Chocolate Chip Blondies

No Bake Chocolate Chip Cookie Dough Bars

Chocolate Chip Zucchini Muffins

Double Chocolate Cherry Zucchini Muffins

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

Easy Pineapple Teriyaki Chicken Meatballs
Healthy Slow Cooker Pork Pozole
Gluten Free Pumpkin Chocolate Chip Blondies
Autumn Pear Salad with Maple Mustard Vinaigrette
Baked Buffalo Chicken Tacos with Cilantro Lime Crema

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PINEAPPLE TERIYAKI CHICKEN MEATBALLS! Come get’e

PINEAPPLE TERIYAKI CHICKEN MEATBALLS! Come get’em while they’re hot loves!🤗
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After seeing so many remakes of my egg roll meatballs lately - y’all got me in one ballin’ mood!😉 So I whipped up these babies over the weekend for a little football Sunday snack & they were just too good!🤤 They’re super moist, a little sweet, so easy to make & easily made gluten free too!🕺🏼
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Hope you’re having the best Thursday loves!😊💕
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Pineapple Teriyaki Chicken Meatballs🍍
1 lb ground chicken
1 egg
2 Tbsp Panko breadcrumbs (use gluten free if needed)
1 Tbsp pineapple juice (from the can)
1 Tbsp soy sauce
3 garlic cloves, minced
1/3 cup white onion, diced
1/8 tsp back pepper
1 can pineapple chunks
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Teriyaki Sauce: 1/4 cup soy sauce (or tamari for gf) + 1/2 cup water + 2 minced garlic cloves + 2 Tbsp & 1 tsp honey + 2 tsp rice vinegar + 1 Tbsp cornstarch + 1 Tbsp water
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1. Mix the meatball ingredients together in bowl (except for the pineapple chunks) & form it into balls. Bake them at 350 degrees for 25-30 minutes.
2. Pour the sauce ingredients into a pot (except for the cornstarch & 1 Tbsp water) & bring it to boil. Once it’s boiling, mix the cornstarch & 1 Tbsp water together & stir it into the sauce. (The sauce will thicken slightly.)
3. Toss your meatballs & pineapple chunks in the teriyaki sauce & serve immediately!

Bust out the crock pot loves because you need this

Bust out the crock pot loves because you need this SLOW COOKER PORK POZOLE in your lives ASAP!😍 [ad]
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I’m a huge fan of soup (especially during this time of year) & anything with a little bit heat has my name written all over it!😉 So I just couldn’t wait to share this recipe with you all for this month’s healthy slow cooker collab with @Sprouts! I used their fresh Butcher Shop pork (which is fed a 100% vegetarian diet & has no antibiotics or added hormones ever!) along with a few other Mexican chiles, herbs & spices & I have to say those flavors were on point!👌🏻
It’s hearty, spicy, a little tangy from the lime juice & soo good if you’re looking for a cozy & comforting meal!🤗
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Hope you’re all having a great Wednesday!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Slow Cooker Pork Pozole🥘
2 1/2 lbs. boneless pork ribs
3 1/2 cups chicken stock
2 15oz. cans hominy
1 can hatch green chiles (drained)
1 14.5oz. can fire roasted tomatoes
1 onion, diced
6 garlic cloves, minced
2 chipotle peppers in adobo sauce, diced
2 Tbsp chili powder
1/2 tsp cumin
2 tsp oregano
1 tsp salt
2 bay leaves
1 lime, juiced
Chopped cilantro
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1. Cut the pork into bite size pieces & season with salt & pepper. Add it to the crock pot.
2. Add the rest of the ingredients (except the lime juice & cilantro), stir & cook on low for 6-7 hours.
3. Once done, stir in the lime juice & cilantro & serve with all your favorite toppings!

When that chocolate chip to bar ratio is just righ

When that chocolate chip to bar ratio is just right...😉 Fudgy PUMPKIN CHOCOLATE CHIP BLONDIES are officially up on the blog loves!🤗
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So fun fact, at the beginning of the month I told myself I was waiting until October before diving into all the pumpkin treats...😄 That lasted all of about a day.🥴 (Maybe a week if I’m being generous...) But these pumpkin blondies were just begging to be made! They’re gluten free, made with no butter or oil & have the best ooey gooey texture that I just can’t get enough of right now!🤤
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Hope you’re all having the best start to your week!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Pumpkin Chocolate Chip Blondies🍫
1 cup canned pumpkin
1/2 cup coconut sugar
1/4 cup cashew butter
1 egg
1 tsp vanilla
3/4 cup @bobsredmill gluten free flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
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1. Preheat oven to 350 degrees & line an 8x8 pan with parchment paper.
2. Mix the flour, cinnamon, nutmeg, cloves, baking soda & salt together. Set aside.
3. Mix the pumpkin, coconut sugar, cashew butter, egg & vanilla together. Add your dry ingredients & mix again. Stir in the chocolate chips.
4. Pour your batter into the pan, sprinkle with a few extra chocolate chips & bake for 20-23 minutes.

Slowly easing into fall with this AUTUMN PEAR SALA

Slowly easing into fall with this AUTUMN PEAR SALAD & MAPLE MUSTARD VINAIGRETTE!🙌🏻
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Well it might not be cold enough for soups & cozy meals over here just yet, but those fall vibes are definitely in the air.🤗 And this easy salad seemed like the perfect way to transition from summer! (Or try to at least...😉) It’s sweet & refreshing for those still living with the heat yet loaded with fresh seasonal fruit & all the fun fall flavors!
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Hope you’re all having a great Thursday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Autumn Pear Salad🍐
Kale, leaves cut off the stem & massaged in olive oil & lemon juice
Pears, diced
Red grapes, sliced in half
Feta cheese
Toasted pecans
Maple Mustard Vinaigrette: 1/4 cup lemon juice + 1 Tbsp maple syrup + 1 tsp dijon mustard + 1 tsp olive oil
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1. Toss the kale, pears, grapes & feta together with your dressing. Top with pecans right before serving!
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