RavieNomNoms https://ravienomnoms.com A Girl, Her Blog, and Lots of Food Pictures! Wed, 30 Nov 2016 05:00:46 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Thoughts https://ravienomnoms.com/2016/11/30/thoughts/ https://ravienomnoms.com/2016/11/30/thoughts/#comments Wed, 30 Nov 2016 05:00:46 +0000 http://ravienomnoms.com/?p=7288 Hello Blogiverse –

How have you been? I feel like it has been ages since we have spoken. I guess it has.

I am sorry I haven’t been around much lately. It has been a rather….…..interesting, year.

I thought that my 30s would be a turning point in my life and well, I was right, but not in the way I thought. Things I never imagined would happen; have. Things that I expected to happen; haven’t. My 30s have turned my world upside down.

Many times I came onto the pages here on this enormous cyber-land and couldn’t find the words to say. Of all the words in the dictionary I couldn’t find one. Not one to type on this blank page. I didn’t have the strength to share. Blank pages are ominous, especially when you don’t know where to start.

2016 has been a year of astounding change for me. I look back and I don’t know where this year has gone; where my life has gone. The changes that have occurred in my life have made me lose many I care about and gained many others I never knew cared so much for me. Every day has felt like I was dragging myself out of the trenches and frankly, I am exhausted. I am beaten. I am low. I have been forced to start over, when I wasn’t ready to and didn’t know how to.

2016 has been a year of heartbreak but love. This year used me as its personal punching bag and I have come to find that it is because I was the one who hung the chain. I have fought and cried for so many I care about and so many I shouldn’t have. While I drop down from the chains that I have hung from this year, beaten, bruised and bloody; somehow I still keep going. Somehow I carry on. Somehow I still look for love every day. Try to share love every day. Even if it doesn’t look like what I imagined.

2016 has been a year of professional chaos. A job left behind after just one year because of the toxic environment that was taking years off my life by the day. To then move to another which is quite possibly the most challenging role I have ever accepted. I am thankful that someone saw potential in me when others did not. I am blessed to have a job in this current state of America but I have never been more scared to fail at something in my whole life.

2016 has been a year of revelation. Coming to terms with who you are and what you are and where you want to be to be happy is the hardest and most painful journey I have ever taken. It took me 31 years to do it, and I have lost friends and family because of it. But I have also seen people rally behind me that I never expected and also others who have been there all along that are my foundation. I am eternally grateful to those who have stood by me, even if they didn’t understand. I am still learning more every day. 

2016 has been a year of movement. Different movement that I had expected, by taking a leap outside of my comfort zone to immerse myself in my love for fitness, by becoming a dedicated instructor. The feeling of love, energy and fuel from those who take my classes and those who teach with me is something I never want to give up. Also by closing a chapter in my dance career by saying goodbye to a company and dancers I love so dearly. It was my time to step aside but I am truly blessed to have been welcomed into dance in my adult life and I am forever grateful.

2016 has been a year of confusion and deceit. People I never thought would hurt me have hurt me more deeply that I could have ever dreamed. I have made many of my own mistakes, many. Perfection has never been my strong suit and I don’t have the outline for how to make the right choices. Now that I know what it feels like to be abandoned on all levels, to be disowned, set aside and used up. I would never wish those feelings or hurt on anyone or anything. Those feelings of never being enough have haunted me and I strive to only try to be enough for myself; to embrace imperfection as beauty.

2016 has been the year of jealousy and hope. Looking around at the world around you watching people start families and live each day doing exactly what they want has made me feel jealous and empty. My life is not where I thought it would be at this point. It is not with the same people I thought. It does not include a family I thought I would have by now, in every way. Somehow I still have something in me pushing me forward, that hope that one day I will. Not sure how it will happen or when but I have to keep the hope that it will. Eventually.

2016 has been a year of renewed faith. Faith that the universe places me in the situations I am in to learn patience, kindness and silence. I have lived my life by the saying “Maktub” for many years; an Arabic saying meaning “It Is Written”. Trust the process. Trust where the universe places you. 2016 has made me question my beliefs and faith, wondering why I am being placed where I am. Why I am being taught these lessons and how to carry on without crumbling. As a reminder for myself, I had the Arabic saying permanently placed on my right arm to be a constant in my life when everything else seems unstable.

2016 has been a year of makeovers. However silly it may seem, I cut all my hair off. It has made me feel free and strong. Finally feeling like something in my appearance truly represents my personality and is a statement that sometimes you need to shed your literal outer layers to let people get close. My physical appearance has always been a daily struggle for me, as for many women, but my hair has made me feel at home in my own skin.

2016 has been a year of death, loss and illness. Too many in my family have gone in the last year. One of which was closer to me than anyone else. A bond I had since childhood. Too many in my family and friends have fallen ill and from hurt and disease. It reminds me every day to hold onto those I really care about because life is too short, however cliché it may seem. Hold those you love and care about close and make sure they know you adore them.

2016 has been a year of friendship. The friendships I have created, kept, lost and strengthened have been my backbone this year. I have had to create my own family, a new support system. I am blessed that I have learned that family does not always mean blood. It means love. It means support. It means acceptance. Thank you.

I don’t know what 2017 is going to bring. I am not sure that I can handle it. I am not sure that I will be the same person next December. I have learned so much, hurt so much, loved so much, done so much…and still expect to make mistakes. This year was the worst year of my life and yet somehow the best too.

I don’t even know why I decided to share all this now. What possessed me to put this all down on a page. Maybe because it is the Holidays and during the Holidays you are supposed tell the truth. Maybe because I feel like I needed to expose my wounds in order to move forward. Maybe because I just felt the need to get it all out for me. Maybe because I feel like the world deserves to know where the hell I have been this year. I am still learning. I am still crawling out from the trenches, I am still unhooking from those chains, I am still bruised and limping…but I am trying.

Thank you for coming to my little corner of the universe and listening. 

With this next year, I hope that if nothing else it brings peace.

And more time for food recipes <3

With love and hope,

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Broccoli & Cheddar Stuffed Breakfast Burger for Burger Month 2016! https://ravienomnoms.com/2016/05/15/stuffed-breakfast-inspired-burger-for-burger-month/ https://ravienomnoms.com/2016/05/15/stuffed-breakfast-inspired-burger-for-burger-month/#comments Sun, 15 May 2016 04:00:31 +0000 http://ravienomnoms.com/?p=7256 CRAFT

I am so happy and excited to be a part of what has become the annual Burger Month with Kita from Girl Carnivore ! Every year it there is an amazing burger stack up and this it has turned out to be even better than the last!!

Make sure you get yourself put into the raffles for some amazing prizes! All of our sponsors this year are top notch and are seriously providing some amazing swag!

Look below for what you could win! Make sure you enter the raffle below!

  • American Lamb Board – (4) ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
  • Cabot Cheese – (4) Cabot Cheese Legacy Gift Box – 2 each Farmhouse Reserve, White Oak & Alpine Cheddar  – 1 each New York Vintage & Seriously Sharp & 1 Wine Bottle Opener
  • Cassabella – Week 3 – 1 Chop ‘N Prep™ Cutting Board with 4 Cutting Mats
  • Certified Angus Beef – (4) CAB prize grilling accessory kit, $50 VISA card, and a George Motz Hamburger America cookbook.
  • Char-Broil – (4) Char-Broil Performance 780 Charcoal Grill
  • Cowboy Charcoal – (4) Hardwood Lump Charcoal, a variety of wood chips and some of Cowboy’s new BBQ sauces.
  • Cuttingboard.com – (4) Olive Wood Carver Board
  • Dreamfarm – Week 2 – Big Vebo
  • Grill Master Club Subscription Grilling Box – (4) curated grill sample boxes
  • KitchenIQ -Week 1 – V-etched Container Grater
  • Spiceologist – Week 3 – 8 Rub Grilling Spice Set
  • Swissmar – Week 4 – Glow 7PC Fondue Set

Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank American Lamb Board, Cowboy Charcoal, Char-broil, Casabella, Cabot Cheese, Grill Master Club, Certified Angus Beef, Spiceologist and CuttingBoard.com for the kick butt grill prize packages!

Be sure to check every #BurgerMonth post for chances to win! 

a Rafflecopter giveaway

Also, make sure you check out all the blogs below for their recipes this week and of course stop by and see Kita who is amazing and always pulls this together flawlessly!

My burger this year is a Broccoli & Cheddar Stuffed Breakfast Burger!Broccoli Burger-1-11

I am combining my 2 favorite things, burgers and breakfast!

Runny egg, tons of cheese, a little green and bacon…of course!

Broccoli Burger-1-5

Serve along side a pickle and I am I happy girl!!

Broccoli Burger-1-12

Holy runny egg batman!

Broccoli Burger-1-14

Broccoli Burger-1-16

Broccoli Burger-1-4

This is my epic burger, I hope you enjoy!

Broccoli & Cheddar Stuffed Breakfast Burger
Serves 2
Celebrate Burger Month with this amazingly good burger!
Write a review
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 1 lb of Certified Angus Beef©
  2. 2 Tablespoons Worcestershire sauce
  3. 1/4 cup fresh chives
  4. 1 teaspoon garlic powder
  5. 1 teaspoon red pepper flakes
  6. 1 teaspoon onion flakes
  7. salt & pepper to taste
  8. 1/2-1 lb thick cut bacon
  9. 2-4 fresh eggs
  10. 2-4 English muffins
  1. 1/2 cup Sharp Cheddar Cabot Cheese©
  2. 1/4 cup chopped broccoli
  3. 2 tablespoons goat cheese
  1. Broccoli Slaw
  2. Kale
  3. Radicchio
  4. Kale
  5. Brussel Sprouts
  6. Fresh Lemon Juice
  7. Salt
  8. Pepper
  9. Basil olive oil
  1. Place beef, sauce, chives, garlic powder, onions, pepper flakes, salt and pepper into bowl and use your fingers to mold together. Set aside and heat up grill.
  1. Chop broccoli and place into a small bowl. Add in cheese and mold together with your hands.
  2. To form burgers, divide the meat into 1/4 lbs balls and then split each ball (8 total). Place 1/4 of all onto flat surface and make a well like you are making pasta. Place the stuffing mixture into each "well" and then top with remaining meat and smoosh together until formed into a regular burger shape.
  3. Place burgers onto grill and cook for 5 minutes each side.
  4. While burgers are cooking place raw salad components into a bowl and toss with olive oil, and lemon juice. Set aside until ready to serve.
  5. Cook bacon until desired doneness is achieved. I like crispy.
  6. Remove burgers from grill, cook eggs in leftover bacon grease (I made over easy).
  7. Build and consume!
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2016 and Life https://ravienomnoms.com/2016/04/04/2016-changes/ https://ravienomnoms.com/2016/04/04/2016-changes/#comments Mon, 04 Apr 2016 16:53:51 +0000 http://ravienomnoms.com/?p=7221 My life has been, let’s just say…busy since the beginning of the year.

I turned 31 this year. Lots of new starts, new adventures, new challenges and many changes.

I have been neglecting the blog a lot this year, ever since I got married really and it has made me sad. 

My blog has always been a large part of me, and who I am. Something that I identify with. I have made a pact to myself to get back into it and pay more attention to my blog, even if that means I am just sharing pictures now and again.


Which is mainly what this blog is going to being. LOTS of pictures to bring you up to speed on my life the last few months.

I promise I still cook, I just need to nail myself down and actually start blogging again for me. I forget how much it helps to just kind of put your words into the void.

Strange, but kind of therapeutic at the same time.

Let’s start back in January…

I cut my hair, needed a change so I brought back the bangs. 


I can’t even hardly believe I turned 31 this year. 31! Time flies. Someone actually asked me how old I was the other day and I was like like…uhhhh…..ummmm……..crap..how old AM I??? 

I have been trying to do more things for myself recently. I have kind of lost track of what matters to me the most. 

I started a new job in September and it has been a great change for me, but it also has been a BIG change for me. I am now in a management role and it means lots of hours, lots of new scenarios to deal with. I enjoy the people I work with, but every day is a challenge and while that is a good thing, it is also very emotionally draining sometimes. 

My main form of escaping the stress of life has been fitness


I have started teaching fitness at a local health club and it makes me SO happy. I have always been into working out and being healthy. I literally spend more time at the gym than I do my own home it seems. Which is great with me. 

I like the feeling after I work out. I like the feeling when people hold me accountable for my workouts. I like it that people know me by name and I know their names at the gym. It is like a little family. 

Lots of people think I am insane for working out as much as I do, but it makes me happy. Does anything else really matter? Yes, I get up at 4:15am some mornings to go to the gym to get a workout in before work. AND YES, sometimes I go back after work even though I was there in the morning. 

I have gained so many friends and mentors at the gym that I would never give it up. It means too much to me. 

I recently just went for my certification in some new classes and I am super excited to start that journey for myself. 

Unfortunately in February I had to take some time off earlier in the year because I was ungodly sick with pneumonia. It started off as bronchitis and then turned into pneumonia.

I have never had anything like that before in my life and I hope to never again! I literally was in bed for like 10 days. It was awful, especially since I can never sit still. 

When I am sick, I tend to clean the house and make lots of random goodies like cookies, flavored alcohols and olive oils. 



I heart you <3


I am almost positive that when normal people are sick, they rest. Rest?? What the heck is that??

Since January I have taken 3 new training for the gym and I go for my next, this upcoming week. Keep your fingers crossed!

However, I also just was able to go to one of my best friend’s weddings a few weeks ago in March.

Tamara lives in Arizona, but her parents live in Florida near Anna Maria Island. So, her wedding was down there and she asked me to take pictures at her wedding and I was SO happy to do so. 

I cannot even express how excited I am about the pictures that I took for her. They are amazing! I am still in the process of editing them.


But there are so many great moments I am so excited to see the collection when it is done. I think I took about 1700 pictures in 4 days… GULP. 

They are beautiful. Tamara got married on the beach with her closest friends and family and I am so happy and blessed to have been a part of the in the past couple weeks.

It was also amazing to have a break from the cold and walk on the beach in March.


And then I came back…

Shockingly enough, we also go blessed with snow. In April….


Thanks a lot New England!


Don’t get me wrong, I love snow. Like love love it. 

Another thing people think I am insane for, but I love it. So does Mister Teddy, who turned a year old in February….


Look at that sweet face 🙂


I cannot even believe it was a year ago that I was talking about getting him and being so excited. He was by far one of the best decisions I have made in the past year. He is the light of my life and I adore him so much.

He makes my days better and brighter and happier. 

He is definitely loving the snow though. He could stay outside all day in it and be perfectly content. While the rest of us are crying about snow in April, he is loving every second.

He actually loves when I cook, he is always in the kitchen with me at my feet. Half the time he is trying to get is nose on the counter to smell the goodies, but mostly I think it is just to be around me.

Teddy especially loves breakfast time. 


This dog clearly has to be my dog because he LOVES fruits and veggies. Literally his favorite thing in the entire world is apples. 

He also adores roasted veggies of any kind, but mostly brussel sprouts…strange puppy. 

I am also still dancing.


Something I don’t think I will ever give up, unless I am absolutely forced to. We have a show coming up at the end of April.

We have been working hard to to make the show amazing in Jenn’s new performance space. I am sure it will be amazing.

The picture above is from one of the rehearsals we were having. I couldn’t help but capture this moment. 

The show is all about Light. Finding it, keeping it, running from it, hiding from it. It is a really great concept and I am very excited to be a part of it. 

I am so lucky that I have the opportunity to still dance. 

Main reason I am posting is to let you know I am still here.

I still look at all the delicious food all my favorite foodies are making and I keep track with your blogs even though I haven’t been posting. 

I hope to get back into it real soon. I miss you all dearly. 

A couple other snapshots from the past few months…





Spiced Cookies-1-3

Keep on nomming!

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Winter Brussel Sprouts & Onion Sauté https://ravienomnoms.com/2015/12/08/winter-brussel-sprouts-onion-saute/ https://ravienomnoms.com/2015/12/08/winter-brussel-sprouts-onion-saute/#comments Tue, 08 Dec 2015 05:00:24 +0000 http://ravienomnoms.com/?p=7198 Happy December! 

Seriously where in the world has this year gone?

I apologize for my lack of posts this year…

I have had a lot of change happening. 

Good change I think, but change none the less. Brussels & Onions-1-2

My new job is going well, it is SO new to me, but thankfully I work with a lot of really supportive people. 

It is nice to know that people are there to work with you and not against you. 

Changing jobs has literally turned my life upside down..my schedule has changed, I have had many personal struggles and new hurdles to try and conquer this year. To say the least.

Changes is in my life has helped in a good way I think. 

New challenges are what keep me motivated. I tend to not do well when I am not moving towards a goal. 

I’ve made a promise to myself that in the coming year I am going to get back to the basics of what make me happy. 

Because if you aren’t happy, what is the point of anything right?

Since you all have been through so much with me over the years, I am going to list out what I have come up with so far.

Brussels & Onions-1-6

I tend not to be to shy when it comes to sharing goals to be held accountable 😉

I always break down goals into 3 categories: Health, Happiness & Future

2016 Health
  1. Get trained and start to teach new fitness classes at my current gym
  2. Run a half-marathon
2016 Happiness
  1. Refocus on the blog, revamp, create and share!
  2. Do 1 thing for myself every week that is just for me.
2016 Future
  1. Make at least 4 trips that is solely based with friends
  2. Make a comprehensive budget & savings plan for 2016

That is what I got so far. 

Do you make goals?

I find that I keep the goals pretty open and then as time goes, I tend to fine tune them. 

You know check back in every month or 2 to see how I am doing or if the goal is even legit anymore.

It is a good way to keep myself focused. 

I feel like I have a purpose and that I am working towards things that will in turn make the quality of my life much better.

Anyways, onto the recipe for today. 

Brussels & Onions-1-3

Brussels & Onions. 

Just that simple. 

I am a HUGE food prep person on the weekends. I cook a ton of food and then my week days are SO much easier. 

I pack all my lunches on Sunday evening for the week so it is grab and go and then I have extra protein and veggies left over for quick week night meals that I can modify a little to keep it interesting. 

Brussels & Onions-1-4

My weeks are FULL. I am constantly on the go, so anything to make that easier to maintain, I am all for it. 

This recipe today is SO easy and it is a great make ahead side dish that is SO tasty with very few ingredients. 

It is also perfect for the time of year right now. 

I hope you enjoy it as much as I do 😉


Winter Brussel Sprout & Onion Sauté
Serves 4
A beautifully simply side dish for winter time
Write a review
Prep Time
10 min
Cook Time
15 min
Total Time
20 min
Prep Time
10 min
Cook Time
15 min
Total Time
20 min
  1. 5 cups of chopped brussel sprouts
  2. 4 cups of boiler onions
  3. 1/4 cup low sodium chicken broth
  4. 2-3 tablespoons of olive oil
  5. salt to taste
  6. pepper to taste
  7. 1/2 teaspoon garlic powder
  1. Heat cast iron skillet with 1-2 tablespoons of olive oil. Add in boiler onions that have been roughly chopped.
  2. Sauté for 4-5 minutes until browned. Add in chicken broth and simmer for 5 minutes until onions are soft and start to caramelize.
  3. Add in brussel sprouts and cook until browned and have a bright green color.
  4. Serve hot.
  1. This is a great make ahead dish. It will keep for up to 1 week in a air tight container. I tend to make it on Sundays for my work lunches.
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Candy Corn Cookies https://ravienomnoms.com/2015/10/30/7185/ https://ravienomnoms.com/2015/10/30/7185/#comments Fri, 30 Oct 2015 04:00:29 +0000 http://ravienomnoms.com/?p=7185 BOO!

Did I scare you?

Happy Halloween friends!

Well, the day before, but all the same.

I have been on a little bit of a hiatus because I started a new job and I am trying to get my new schedule figured out.Candy Corn Cookies-1-3

Different hours, long hours, which is good. I an really enjoying the challenge, but it takes some time getting used it.

I try to practice having patience with myself with getting back into my routines, but let’s be honest… I don’t really possess patience 😛

It was time for a move in my old job, not much room for growth and now I am with a company I feel like I can really make a difference at.

While that is kinda scary…

It is also very rewarding.

One of these days I will get back to blogging regularly and I know I pretty much say that EVERY time I post…

But I will

Blogging has been such a great part of who I am and I definitely don’t plan on losing it.

Just maybe taking a breather before I go back full force.

It has been a pretty crazy year, so I am going to cut myself some slack on this one…

Today I am sharing a super simple and fun recipe that is so adorable for Halloween

Candy Corn Cookies!

I remember when I was younger Gina (my sister, yup) would eat candy corn and those little pumpkins by the fist full.

Pure sugar basically what is a kid not to love right??


Candy Corn Cookies-1-4

She loved them  though, haha

These remind me so much of her and make me miss her dearly.

Love you Gina <3

Candy Corn Cookies
Yields 5
A perfectly cute way to enjoy Halloween
Write a review
Prep Time
10 min
Cook Time
9 min
Total Time
25 min
Prep Time
10 min
Cook Time
9 min
Total Time
25 min
  1. 2 sticks butter, softened
  2. 1.5 cups powdered sugar
  3. 1 tbsp vanilla extract
  4. 1 egg
  5. 1/2 tsp baking soda
  6. 1/2 tsp salt
  7. 3 cups flour
  8. red food coloring
  9. yellow food coloring
  1. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.
  2. In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough just forms.
  3. Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.
  4. Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.
  5. When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.
  6. Place triangles on a lined baking sheet and bake for 6-8 minutes until tops are puffy and bottoms are golden.
Adapted from PBS Recipe
Adapted from PBS Recipe
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Snickerdoodles {Paleo} https://ravienomnoms.com/2015/08/28/snickerdoodles-paleo/ https://ravienomnoms.com/2015/08/28/snickerdoodles-paleo/#comments Fri, 28 Aug 2015 04:00:23 +0000 http://ravienomnoms.com/?p=7120 Confession…Snickerdoodle-1-3

I love cookies.

and cinnamon.

But mostly cookies.

I mean this is my second cookie post this week.

Dogs and cats living together…MASS HYSTERIA! (name that movie and I’ll be your friend forever 😉 )

Enough about cookies…

I am super excited today because I am headed to see one of best friends in the WHOOOLE world!



I love this girl so much.


She actually just came to visit me but she’s got a big birthday coming up and I am SO excited to celebrate with her.

Heading down to the Philly area to see some old friends and check out the old stomping ground and hang with one of my best girls.


Can life get any better?

Have a cookie 😉

Happy Nommy!


Snickerdoodles {Paleo}
Yields 15
Adapted from a great recipe from The Urban Poser. Love this blog! Check it out.
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 2 cups blanched, fine almond flour
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon baking soda
  4. 1/3 cup melted coconut oil
  5. 1/4 cup maple syrup
  6. 1 tablespoon vanilla extract
  7. 1 teaspoon lemon juice
Cinnamon coating
  1. 1/4 cup ground cinnamon
  1. Preheat the over to 350°F, and line a baking sheet with parchment paper.
  2. *Note: When measuring almond flour for this recipe, use the “dip & sweep” method for best results. Dip the measuring cup in to the loose almond flour and drag a knife of flat edge over the top.
  3. In a medium sized bowl, combine dry ingredients and mix together well. In a separate bowl, mix together the oil, maple syrup, vanilla and lemon juice.
  4. Add the wet ingredients to the almond flour mixture and mix till combined.
  5. Let rest for a few minutes. It will thicken up some but may still be sticky.
  6. Use a rounded tablespoon, scoop out the dough and then gently form into a ball. Roll in, or sprinkle all sides with, the cinnamon.
  7. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.
  8. Gently flatten flatten each cookie using your hands.
  9. Bake in the oven for 8-9 minutes (could be 10 depending on your oven). Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.
Adapted from The Urban Poser
Adapted from The Urban Poser
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Brown Butter Chocolate Chip Cookies https://ravienomnoms.com/2015/08/24/brown-butter-cookie/ https://ravienomnoms.com/2015/08/24/brown-butter-cookie/#comments Mon, 24 Aug 2015 04:00:15 +0000 http://ravienomnoms.com/?p=7166 Who doesn’t love a chocolate chip cookie?

I haven’t met one person,

What’s not to like?

Chocolate, cookie, dough…

I always remember being SO excited coming home to warm cookies on the counter.

I was SUPER picky when I was little, so I was lucky enough to have a mom that would always leave out the chocolate chips of a couple of the cookies.

Every now and again she still does it, even though I’m 30 😉

There is always the great debate on how a cookie texture should be.

I am on the side of chewy gooey on the inside with a crispy crunch on the outside.

I am not much of a crispy cookie person.

Unless the cookie meant to be that way, but with a chocolate chip cookie… I want chewy.

But hey, that’s just me.

I also don’t like it when the chocolate chip cookie gets messed with.

Use full fat butter, use real sugar, and use flour.

That’s just my opinion.

Brown Butter Cookies-1-4

I mean I will TRY a cookie that is gluten free or paleo or what not, but I really think that the best kind of chocolate chip cookie is just the good’ol traditional cookie.

I came across this recipe for a browned butter cookie and I had to try it.

Quite honestly, that has always been my secret weapon in a chocolate chip cookie anyways.

Browned butter adds such a nice complexity to the flavor of a cookie.

With it’s nutty and rich flavor, it just adds the perfect dimension to a chocolate chip cookie.

I promise this recipe won’t disappoint.

I find that this recipe can vary about 1/4 of a cup when it comes to the flour. So just keep an eye on the dough as your are mixing it.

All I can tell you is to NOT skimp on the brown butter here. It is an extra step, but honestly it is easier than letting the butter come to room temp.

If you are anything like me, you want cookies and then realize you have no butter out haha. Oh well.

Happy Nomming!

Brown Butter Chocolate Chip Cookies
Yields 36
I adapted these amazing cookies from Kitchy Kitchen
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
  1. 2 sticks, 8 oz, of butter
  2. 2 eggs, room temperature
  3. 2 cups packed brown sugar
  4. 1/2 cup white sugar
  5. 2 1/4-1/2 cup all purpose flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon kosher salt
  9. 1 teaspoon vanilla
  10. 1 1/2 cups chocolate chips
  1. Place butter into a pot on medium heat, let the butter cook on medium heat and stir often. It will crackle and snap. Don't be alarmed.
  2. The butter will start to foam, keep stirring when this happens. The browning process has started. There will be brown bits at the bottom. Once you see this, remove from the butter from pot and put into separate dish. This will keep it from continuing to cook. Get allllll the butter, even the brown bits.
  3. Place eggs and sugars into a mixer and mix until light in colored.
  4. Mix all dry ingredients together with whisk or fork.
  5. Taking the flour and butter alternate adding them into the sugar mixture. You don't want to add the warm butter to the sugar mixture and potentially cook the eggs.
  6. Use this process until both the butter and flour mixture is gone. Add the vanilla and chocolate chips.
  7. Place the dough in the refrigerator for 30 minutes or longer. This isn't necessary, but it helps the cookies not spread too much in cooking.
  8. Line a baking sheet with parchment paper or silpat. Taking heaping tablespoons and roll dough into balls and place 12 cookies to a sheet.
  9. Cook for 13-15 cookies. Under bake if you like a chewier cookie 😉
Adapted from Kitvhy Kitchen
Adapted from Kitvhy Kitchen
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Mushroom PepperJack Bison Burgers w/ Zucchini Chips https://ravienomnoms.com/2015/08/21/mushroom-pepper-jack-bison-burgers-w-zucchini-chips/ https://ravienomnoms.com/2015/08/21/mushroom-pepper-jack-bison-burgers-w-zucchini-chips/#comments Fri, 21 Aug 2015 04:00:43 +0000 http://ravienomnoms.com/?p=7132 It’s Burger Month!! #burgermonth


Kita over at Girl Carnivore has an amazing line up for 30+ bloggers that are all posting burgers for the month of August.

I have been lucky enough to know Kita for many years now, she is my food blogging idol. I was lucky enough to be one of the bloggers she included!!

Kita is awesome, and also owns Pass the Sushi. Check this girl out. Her recipes are EPIC!      

Of course, it being burger month I had to come up with something worthy of the Bison Burger-1-4event.

To me having burgers in the summer is a must.

Growing up in Kansas City (Kansas NOT Missouri), you are used to having some sort of grill out pretty much every weekend if not a few days during the week as well.

When I was little my family used to use the sidewalks that were in the neighborhood we lived in to walk during the nicer months of the year.

Yes, the “nicer months”…aside from popular belief the Midwest does indeed get snow.

Who knew?!

As we walked, or I was in pushed in the stroller, or was getting yanked by my big brother down the pavement we always used to play “guess that grill smell”.

Sounds weird, but we got pretty good at it!

“Someone’s grillin!”

My brother: “I say chicken!”

Me: “I say pork!”

Burgers were ALWAYS the easiest to pinpoint. Something about that grill smell… #noms

Or steak. I used to be a steak eating FOOL when I was younger. #midwestgirl

I was always one that wanted to get the burger with all the toppings, forget the bun! I want the meat and cheese and all the GOOD stuff!

Anyone who knows me, I will always go for the burger and leave the bun.

Rather save room for the good stuff!

Hence, why you will see my burger with a sweet potato “bun”.

This tends to be how I make my burgers unless they are on lettuce. Just a preference of mine.

If you wanna make this burger with a bun, I guarantee it’ll still be super duper amazingly delicious!

This particular burger I chose is a Bison burger.


Yup, Bison.

I kind of fell in love with Bison not too long ago, maybe 3 years ago.

We have a place called Ted Montana’s here in CT (I am sure there are tons of other locations), and they had an offering for a Bison burger.

Sure, why not, I’ll be daring.

Uh, mind blown people.

Bison is amazing!

Tends to be a little leaner and also has a slight purplish hue compared to regular beef.

Taste wise I would say you probably won’t notice too much of a difference from something like a ground sirloin.

If you haven’t ventured to try a Bison burger, definitely do so!

Especially if you are a burger freak like me 😉

My best friend Chrissy will tell you that if I say I like a burger, it’s a big deal


Make sure you check out the giveaway below that Kita has set up for this August’s burger month!

Lots of goodies!

Who doesn’t love free stuff?!

mmmm, burgers…

Happy Nomming!


a Rafflecopter giveaway

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist & Woodbridge Wines



Mushroom Pepper Jack Bison Burgers w/ Zucchini Chips
Serves 4
Enjoy summer with this super tasty burger!
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Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Prep Time
10 min
Cook Time
15 min
Total Time
35 min
For Burger
  1. 1 lb ground bison
  2. 1/2 shallot
  3. 1 tablespoon Worcestershire sauce
  4. 1 teaspoon olive oil
  5. 1 sprig of fresh rosemary, roughly chopped
  6. 4-5 button mushrooms
  7. 3oz Cabot pepper jack cheese, divided
  8. 1 fresh tomato, sliced
  9. Small bunch of Kale
For "bun"
  1. Salt
  2. Pepper
  3. Paprika
  4. 1/2 large sweet potato (big enough around to make a "bun")
  5. Olive oil
For Zucchini Chips
  1. 1 large zucchini
  2. 2 tablespoons olive oil
  3. Sea Salt
In order of how to prep and make burgers and sides
  1. Preheat oven to 225°F
  2. Using a mandolin, thinly slice the zucchini. Approximately 1/8"-1/4" thick. Place onto paper towels to get all the extra moisture out of the veggies.
  3. Line a baking sheet with parchment paper and lay the zucchini close to each other but not touching. They can be close. They won't steam at this low oven temp.
  4. With a brush, lightly brush all the veggies with olive oil and lightly season with salt. Do not go overboard with the salt.
  5. Cook for 2+ hours until the moisture is gone.
For Buns
  1. Preheat oven to 425°F.
  2. Slice the sweet potato into slices that are approximately 1/4"-1/2" thick. Toss with spices and olive oil.
  3. Place onto a cookie sheet with a oven proof cooling rack on top (helps to cook the potatoes evenly and provide a nice crisp "bun")
  4. Cook for approximately 30 minutes or until the potatoes are done.
For burger
  1. Preheat grill.
  2. Mix together, meat, spices, sauce and olive oil and shape into 4 burgers. Set aside.
  3. Sauté mushrooms in a pan with cooking spray and salt and set aside.
  4. Cook for burgers on grill for about 4 minutes each side, remember Bison is lean and you don't want to over cook. Once you flip the burgers cook for one minute and then add the cheese to melt.
  5. Assemble the burgers and enjoy!!
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Homemade Salsa https://ravienomnoms.com/2015/08/17/homemade-salsa/ https://ravienomnoms.com/2015/08/17/homemade-salsa/#comments Mon, 17 Aug 2015 04:00:04 +0000 http://ravienomnoms.com/?p=7104 Holy August Batman!

Is anyone else’s garden exploding?

Mine is!

Every day I am bringing in more tomatoes, squash, peppers, herbs…

I mean don’t get me wrong, I love having fresh vegetables and herbs right outside my door, but good lord.

There could be a small farm stand at the end of my driveway and I could STILL have too much.

Makes for a happy coworkers and lots of ideas for a food blogger 😉

All kidding aside I really do enjoy having a garden. It keeps me busy and I love knowing where my food comes from.

Clearly anyone who knows me, knows that I am all about eating healthy and being able to walk out my own door and have fresh produce in my OWN yard.

Totally winning.

This year has been and especially successful year for my garden.

Since being in my new house for a couple years now, I think I got my planting areas to where they need to be soil wise.

I am also lucky that my mom and I have quite possibly the best herb and veggie garden center that we go to every year.

Their plants ALWAYS prove to be amazing.

I also was able to get my garden planted at the appropriate time this year instead of late.

I think it was late June I was planting my tomatoes last year?!?! Yikes.Homemade Salsa-1-5

Either way the garden is a BOOMING this year and I am so happy about it.

However, booming garden makes for TONS of produce I don’t want to go to waste.

Queue homemade salsa.


I love me some salsa.

I think I could eat salsa on pretty much everything. Preferably eggs if I have the choice.

Salsa is super versatile and you can make it however you like!

Which is the best part.

Most of you already follow me on Instagram, but if you don’t and want to see my veggie adventures… give me a follow!

Hope you all enjoy this salsa as much as I did.

Happy Nomming!



Homemade Salsa
Yields 8
An easy way to use up all those summer tomatoes!
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Prep Time
30 min
Cook Time
2 hr
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr
Total Time
3 hr
  1. ~3lbs roughly chopped fresh tomatoes (any kind)
  2. ~20-25 roughly chopped hot peppers & jalapeño (seeded if you don't like it hot)
  3. ~1-3 large green bell peppers
  4. 1 yellow onion
  5. 1 shallot
  6. 2 purple onions
  7. 1 full head of garlic
  8. salt to taste
  9. pepper to taste
  10. ~1 tablespoon hot pepper flake
  11. ~2 cups chicken stock (you could use water)
  12. 2 tablespoons olive oil
  13. 4-5 fresh basil leaves
  14. 1/2 cup fresh parsley
  15. 1/4 cup chopped fresh chive
  16. 1/ cup fresh oregano
  1. Finely chop the garlic, yellow onion, shallot and 1 purple onion.
  2. Little secret I use for this is use a mini food processor, you could use a regular size as well. I tend to use my mini because it makes for less dishes! However, it makes quick work of cutting all those onions and garlic AND, you aren't crying when you are done 🙂
  3. Place those ingredients into a sauce pot with olive oil. I always spray down the sides as well. Considering the salsa will be in the pot for some time.
  4. Cook and brown the garlic. I always do this with my salsa it tends to add a little bit of a little extra flavor to the salsa.
  5. Add the chicken stock to the pot and let simmer for a few minutes. Remove from heat.
  6. Add in all green peppers, herbs and seasonings. Cook for about 10 minutes.
  7. Add in all tomatoes. Cook for 1-2 hours.
  8. I tend to blend the salsa a bit for easier dipping but you are more than welcome to leave it super chunky! It is delicious either way.
  1. So sorry that these aren't direct measurements. When it comes to salsa I kind of just throw it all in a pot and hope for the best!
  2. This recipes yields about 8 cups of homemade salsa!
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Grilled Corn https://ravienomnoms.com/2015/06/15/grilled-corn/ https://ravienomnoms.com/2015/06/15/grilled-corn/#comments Mon, 15 Jun 2015 04:00:53 +0000 http://ravienomnoms.com/?p=7088 Hey!

So remember how I used to be a food blogger?!

Holy shit. Meeee too!Corn-1-7

Life has gotten in the way quite a bit.

Once upon a time…

Before I owned a house…

Became a wife…

Got a puppy…

Worked full-time…

I could regularly do, just that.

Lately, it has been quite the struggle.

Now that Patrick travels pretty much every month, a lot of the responsibility of the house falls on me.

And that’s okay. It is part of it, but it definitely doesn’t leave a lot of free time for me.

I am fine with being alone.

I have never been one of those people that is afraid to be alone, so the traveling doesn’t bother me.

It is the fact that there is just so much to do.

By the time I get Teddy after work with my mom (which has been a blessing), get home, get settled, grab a quick bite from something I prepared over the weekend, get Teddy dinner, make my lunch for the next day, mix my pre-workout for my morning sweat sesh’s… it is already 9!


Time flies…

However, this weekend I had a rare moment when I actually had time to take pictures of the food I made.

Imagine that.

Summer is coming and something about the BBQ makes me feel like summer is here.

When Josh, Gina and I were little I remember driving around with Mom and Dad and we would try to guess what people were grilling. “Chicken!” , “Definitely burgers”.

So to me, grilling is a part of summer.


The little local farmers market had corn on sale so I thought why not, I’ll get some and do something fun!

Random side note that I promise has a purpose:WP_20150530_027

My garden is also doing amazing! I am hoping that this year I will have some luck with everything. Last year was a weird year for tomatoes, tons of peppers but no tomatoes.

My herbs are doing amazing as well!

Which leads me to my point…

I had to cut back my chives because once they go to flower that is what you are supposed to do.

So after I cut them back I had A TON of chives and chive flowers that I needed to do something with.

I made chive butter.

Teddy also enjoyed a flower or two.


Let’s be honest, who doesn’t love that?

So the side note is to say that I had a whole crap-ton of of butter and I needed to do something with it…

And leeetttsssss be honest, you can’t eat corn without butter.

Basically all you do is take softened butter of your choice, I used grass fed because I think it tastes better. You could use regular butter or ghee as well.

Add in the flavors you want. Fresh chive, the flower, garlic, salt, red pepper, basil. Anything you like!

Mix it up and put it into a container.


Keep it in the fridge or freeze. Either works great. Depending on how quickly you plan on eating it 😉

Back to the corn…

It has to be the easiest thing in the world and I am definitely going to be doing it again.

Grilled Corn
Serves 4
Delicious way to enjoy corn this summer!
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
  1. 4 ears of corn
  2. chive butter
  3. salt
  4. pepper
  1. Take the husks of the corn and peel them back and remove the silks. Do not remove the husks. This is what will protect them on the grill.
  2. Soak the de-silked corn in cold water with salt for about 10 minutes. Remove and let dry slightly.
  3. Rub the corn cob with butter and then peel the husk back over the corn.
  4. Grill for about 15 minutes and then eat!
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