Pork Chops with Spinach-Prosciutto Sauce (GF)

IMG_5255It’s been a rainy few days in Park City and I have been craving some comfort food. I have also been looking for any excuse to turn on my stove! It has been so cold but I am refusing to turn on the heat yet… it’s too early! A few weeks ago I went over to a friends house and she made me this dish from one of her favorite cook books, Gluten-Free Girl Every Day. After one bite I asked her for the recipe! It was so delicious with the combination of the salty prosciutto and the sweet onions and cream. It tasted like a dish you would order in a restaurant yet it only took 30 minutes to make and about 8 ingredients! It didn’t take me long after getting the recipe to make it again and I was just as pleased the second time around. Plus it’s gluten free and I love finding some delish GF recipes for when we have guests with dietary restrictions over. Give this recipe a whirl… you won’t be disappointed! Enjoy!

IMG_5253Pork Chops with Spinach-Prosciutto Sauce (Serves 4)


  • 4 boneless pork chops
  • 2 tablespoons canola oil
  • 5 slices prosciutto, chopped
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • 2 cups chopped spinach
  • salt and pepper to taste


  1. Preheat the oven to 450F degrees
  2. Season pork chops with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Place chops in the pan and let them cook until one side is brown, about 5 minutes. Flip the chops and put the pan in the oven. Cook until they reach an internal temp of 145F degrees (about another 5-7 minutes). Take them out of the oven and put them on a plate to rest.
  3. Put the same skillet back on medium-high heat. Add prosciutto and cook stirring occasionally, until it is crisp (about 5 minutes). Remove from the pan and set aside.
  4. Add the onion and garlic and cook until the onion is translucent – about 6-7 minutes. Stir in rosemary and cook 1 minute longer.
  5. Pour in cream and bring to a simmer. When cream begins to simmer add chopped spinach and stir. Add prosciutto back into the sauce and stir to combine. Season to taste with salt and pepper.
  6. Plate the pork chops and spoon all the spinach cream sauce over the top of the 4 pork chops.

Bacon & Spinach Mini Quiches (Gluten Free)

IMG_3240Happy summer solstice! A few days late but who is keeping track, right? Especially when the weather has been so beautiful, warm and sunny! I love this time of year when it stays late out until 10pm, it makes me feel really productive, like I have a few extra hours in the day! Even though summer has officially started and school is out for the year, us adults still have to work (big bummer) Oh to be a kid again! The morning “rush” is as usually in our house hold through the summer and I’m not one to skip a meal! And lets be honest, skipping breakfast because you’re in a hurry is a recipe for disaster!

These quiches are great for a quick breakfast, lunch or snack, especially when time is of the essence. Make them ahead of time and pop them in the freezer for later, they are easy to reheat in the microwave and off you go! They are also great for school lunches and after school snacks but don’t let your kids know I’m already talking about back to school… (even though you moms out there are probably already looking forward to it!) These taste delish even when you’re not in a rush… My favorite way to eat them is paired with a big ol’ Bloody Mary or mimosa on a Sunday morning! Enjoy!

IMG_3242Easy Bacon & Egg Mini Quiches (Makes 10-20 depending on the size of your tin)


  • 12 large eggs
  • 1/2 cup half and half or heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 2/3 cup grated Parmesan cheese
  • 3 cups shredded cheddar cheese
  • 6 slices of bacon, cooked and chopped
  • 1 10oz package frozen chopped spinach, thawed and drained


  1. Pre-heat the oven to 375 degrees. In a large bowl whisk together eggs, half and half, garlic powder, pepper, and parsley until fully combined. Add Parmesan, cheddar, spinach and bacon, mix well.
  2. Spray muffin tins (I used mini and smaller sized ones) with cooking spray. Be sure not to miss any spots so the quiche does not stick! Fill muffin tins about 3/4 of the way full. Place them in the oven for 15-20 minutes or until golden brown and puffy. Remove from the oven and let sit for 5 minutes before removing them from the tin.
  3. Serve warm or these can be easily frozen and heated up in the microwave for a quick breakfast on the go.

Paleo Cornbread Minus the Corn

IMG_0513Good Morning! It’s another chili morning here in Park City- I was all ready to post another soup recipe because that is basically what I have been living off the last two weeks. Soup and more soup. Don’t worry I have an awesome black bean soup coming your way soon.. but first I thought you’d enjoy a little something to go along with your soup, chili or stew… and what better than “cornbread”?

Ok, so I was pretty skeptical about this recipe, how can you make CORNbread, you know… without the corn? Well turns out its possible and its also pretty delicious! The first time my friend Kim made this recipe for me I had no idea it didn’t have any corn in it. 10 minutes later I had successfully eaten half the plate and asked for the recipe to make some more! There’s really only one way for you to understand just how epic these muffins are – you must make them for yourself! Almond flour can be found at your local natural food store or Whole Foods- make sure the ingredients say “blanched almonds” it really does make a difference!  IMG_0511Paleo Cornbread Minus the Corn (Serves 4-6)

Recipe from Our Paleo Life


  • ½ cup Almond Flour
  • ¼ cup Coconut Flour
  • ½ tsp Sea Salt
  • ½ tsp Baking Soda
  • 3 eggs
  • 2 Tbsp Ghee, melted (clarified butter- can be found in the baking section at Whole Foods or other specialty stores)
  • 2 Tbsp Coconut Oil, melted
  • 2 Tbsp Honey
  • ½ cup Unsweetened Vanilla Almond Milk


  1. Preheat the oven to 325F
  2. Grease a muffin tin or baking pan (8×8) for a baking pan lining it with parchment paper or other non-stick covering is easiest.
  3. Blend all the dry ingredients in a bowl.
  4. Using a hand whisk, add all the wet ingredients to the dry ingredients and blend well.
  5. Using a spoon fill muffin tins 3/4 full or pour the batter into the prepared baking pan and bake for 20-25 minutes for muffins or 25-30 minutes for baking pan, or until a toothpick inserted in the center of the bread comes out clean.
  6. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Sausage and Kale Soup

IMG_0398We have had some unusually warm weather the last few weeks- sunny and 60 degrees. It makes for wonderful hiking and golfing weather but not so great for the mountains trying to make snow. Then, last Saturday morning I woke up to this….IMG_0303I’m like… are you freakin’ kidding me? I don’t have clue where my winter boots and warm jackets are! I was just walking around in shorts and a T-shirt yesterday- now I have to deal with this? Don’t get me wrong, I am pretty excited for ski season and winter to get here but can’t there be some kind of gradual transition? All or nothing seems a little harsh. Anywho! With the cold weather and snow I decided it was time to pull out the soup recipes.

I love me some warm soup on a cold day- for lunch or for dinner its a great way to warm up without having to spend too much time cooking. Throw it all in the pot, et voila- dinner is done! Kale is one of my favorite greens to make salads with in the summer months, its so crisp and full of vitamins. Adding some fresh kale gives the soup a delicious flavor and brings some color into the mix. A little spicy Italian sausage and tender potatoes all topped off with creamy Parmesan cheese- yup, we’ve got a winner!! Oh and did I mention its gluten free? Even better! Serve it up with some crispy bread (not gluten free.. but delicious) and enjoy!

IMG_0399Sausage and Kale Soup (Click for printer friendly version)

(Serves 6-8)


  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 pound mild Italian sausage
  • 1 pound small new potatoes, sliced into thin circles
  • 1 bunch of kale, trimmed and chopped (ribs removed)
  • 1 8oz container Baby Bella mushrooms, sliced
  • 8 cups (64oz) chicken stock
  • 1 cup dry white wine
  • 1/2 teaspoon crushed red pepper (or more depending on your spice tolerance)
  • 1/2 cup heavy cream
  • 3/4 cup shredded Parmesan cheese, plus more for garnish
  • salt and pepper to taste


  1. Heat a large saucepot over medium heat and add the oil, onions and garlic. Saute for 3-4 minutes, then add the sausage to the pot. Brown the sausage and break it apart with a wooden spoon into small pieces until it is cooked through.
  2. Once the sausage is brown, add the potato slices, chopped kale, mushrooms, chicken stock, wine, and crushed red pepper. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Once the potatoes are tender it’s ready.
  3. When ready to serve, stir in the cream and Parmesan cheese (if you do this step too early the cream will curdle) Then taste and season with salt and pepper as needed. Serve in bowls garnished with extra Parmesan cheese and fresh bread. Enjoy!

Recipe adapted from A Spicy Perspective


Thai Chicken Stuffed Sweet Potatoes

IMG_0082Lately, I have been really into stuffing delicious things, such as squash or potatoes, with other delicious things, like chicken, sausage and/or wild rice! I don’t know why I have been so into this lately, maybe because there is so much fresh produce- acorn and spaghetti squashes and there are always vitamin packed sweet potatoes at the market!

I have also been eating more of Paleo-ish diet (although I still enjoy bread, pasta and cheese on a regular basis- I have been eating it less and trying to come up with alternative recipes!) These Thai chicken stuffed sweet potatoes are a perfect week night meal. First, using rotisserie chicken is my favorite trick for cooking with chicken- pick one up at the store and the hard part is done! Also putting the sweet potato in the microwave for a few minutes before popping it in the oven helps shorten the baking time. The almond butter and chili garlic sauce gives the chicken a little nutty/ spicy kick and the water chestnuts give the dish a delicious crunch! Fast, easy and flavorful this will become one of your favorite new meals! Enjoy!

Thai Chicken Stuffed Sweet Potatoes (Click for printer friendly version)

(Serves 4) (Paleo & Gluten Free)


  • 4 medium, round sweet potatoes

  • ½ cup canned full fat coconut milk

  • ¼ cup smooth almond butter

  • 1 tablespoon gluten free soy sauce

  • 1 tablespoon chili garlic sauce (or sriracha)

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 minced garlic clove

  • pinch of salt

  • 1 tablespoons of sesame oil, to grease the pan

  • 2 ½ cups chopped cooked chicken (I used rotisserie chicken)

  • 1 red bell pepper, chopped

  • 1 8oz can sliced water chestnuts, drained

  • ¼ teaspoon garlic powder

  • salt and pepper, to taste

  • 4 green onions- white and green parts, chopped

  • small handful of cilantro, roughly chopped

  • handful slivered almonds, toasted


  1. Preheat oven to 400 degrees.

  2. Poke a couple holes with a fork in each sweet potato. Place them in the microwave for 4 minutes. Remove them from the microwave and wrap each potato in foil and place in oven and bake for about 30-45 minute, until potato is soft when pierced with a fork. (Microwaving them ahead of time reduces the time you have to cook them in the oven!)

  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, soy sauce, chili garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.

  4. Place a small amount of sesame oil in a large sauté pan over medium heat. Add red bell pepper and water chestnuts and sauté for about 3 minutes. Add the chopped chicken, sprinkle with garlic powder and a bit of salt and pepper. Saute for another 3-5 minutes then add green onions and the sauce and mix well with the chicken (reserve ¼ cup of sauce to drizzle over the top of the potatoes).

  5. Cut all 4 sweet potatoes down the middle, fill with the chicken mixture, topped with extra sauce, cilantro and almonds.

Slightly adapted from PaleOMG.


Lasagna-Stuffed Spaghetti Squash

photo 1-50Happy Friday! Man-oh-man its been a crazy few weeks! Sorry I have been MIA! The fall foliage in Park City has been popping the last week- bright orange, red and yellow aspens! It’s breathtaking!

I have really been embracing the fall weather with lots of fall inspired dishes and drinks! One of my favorite fall drinks is this Rum and Cider – it’s super refreshing! I am also getting ready to make my absolute favorite fall recipe- Stew in a Pumpkin! You serve the stew right out of the whole pumpkin, it’s a real crowd pleaser!

I feel like one squash that gets over looked in the fall is the delicious spaghetti squash! Everyone is so focused on pumpkins and acorn squash that they forget about spaghetti squash. I was trying to think of a health alternative to the classic lasagna and wanted a fun option for all those gluten and grain free people!

Plus its always fun to have a little “boat” of food on your plate- it makes you feel like a kid again! If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage. Happy eating!

Lasagna-Stuffed Spaghetti Squash (Click for printer friendly version)

(Serves 6-8ppl)


  • 5 pounds spaghetti squash (2 medium-sized squash)

  • 1 small yellow onion, diced

  • 1 teaspoon olive oil

  • 1 (about 1lb) package Jennie-O hot Italian Turkey Sausage, decased (can substitute 1lb classic Italian sausage, decased or ground beef)

  • 1 large portobello mushroom, cut into cubes

  • 1 small zucchini, diced  (about 1 cup)

  • 2 cups loosely packed fresh spinach

  • 1 1/2 cups marinara sauce

  • 2 cups ricotta

  • 1/4 cup roughly chopped parsley

  • 1 cup shredded mozzarella


  1. Preheat the oven to 400 degrees. Using a sharp knife, poke 5-10 holes in the spaghetti squash, evenly on all sides (This step is very important or the squash might explode). Put each squash on a paper towel in the microwave (individually) and cook on high for 8-10 minutes, turning half way through.Remove the squash from the microwave and allow it to cool for 5 min. **(If you prefer to roast the squash in the oven see directions below).

  2. Meanwhile, in a large skillet, heat olive oil in the pan over medium heat. Stir in onions and cook until translucent about 5 minutes. Add decased Turkey sausage and cook until well browned, stirring and breaking the turkey into small crumbs. Add mushrooms, zucchini and marinara sauce, stir to combine and simmer for 10 to 15 minutes, or until the vegetables are tender. Add spinach and stir, cover and remove from heat and allow the spinach to wilt.

  3. Once the squash has cooled enough to handle, cut it in half. Carefully scoop out the seeds and discard them. Using a fork, shred the inside of the squash, leaving about 1/2 inch of squash in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl mix together ricotta and parsley.

  4. Place the cleaned spaghetti squash shells face up in a roasting pan. Divide half of the ricotta mixture between the shells, using a spoon to spread it evenly along the bottom of the shell. Divide 1/2 the tomato sauce between the shells over the ricotta. Top with another layer of ricotta and rest of the tomato sauce. (There may be some extra tomato sauce left over but it makes for great leftovers!)

  5. Sprinkle shredded mozzarella cheese over the top of the squash and bake for 15-20 minutes until the cheese is bubbly and browned in spots. (For a more golden top, place the squash under the broiler for a minute or two.)

**To roast the squash in the oven, cut the squashes in half and scoop out the seeds. Lay the squash halves cut-side down in a roasting pan or other baking dish and add about an inch of water. Roast for 45-60 minutes until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.

**If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage.

Chunky Monkey Overnight Oats

photo 3-2You know those crazy mornings when there isn’t time for breakfast? Like this past week when the mountain predicted 2-inches of fresh snow, only to realize when I woke up it was actually 8+ inches of fresh POW. Yup, now you’re thinking to yourself, I needed to be out the door 10 minutes ago!

If you didn’t already know, breakfast is the most important meal of the day! Skip it and you definitely won’t have the energy you need to be active all day. Whether your crazy morning is getting out on the mountain, getting the kids ready for school, or getting yourself to work on time, these overnight oats are the perfect grab-and-go meal! Most mornings I eat these right out of the mason jar in the car on my way to the mountain or work. The best part? NO cooking required! You just throw all your favorite ingredients together, pop it in the fridge overnight and boom, breakfast is in your belly!

If you are allergic to peanut butter feel free to substitute another kind of nut butter, such as almond butter or sunflower butter, or leave it out all together! And please, only use REAL maple syrup! As you can see, I used Maine maple syrup because there are a lot of “Mainers” at Ski Butlers and my husband is convinced it tastes better because its from Maine!

This hearty breakfast is also vegan, gluten free (if you get gluten free rolled oats) and super filling so you can charge those powder runs all morning! Enjoy!

Chunky Monkey Overnight Oats (Serves 2, or 1 hungry person)


  • 1 cup traditional rolled oats (not the instant kind or steal cut)
  • 1 cup almond milk (vanilla or original)
  • 1/2 a large ripe banana
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon real maple syrup
  • 2 tablespoons mini semi-sweet chocolate chips (or regular)
  • 1 tablespoon ground flaxseed (optional)


  1. In a medium bowl mash together the peanut butter and banana using a fork until fully mixed together.
  2. Pour oats and almond milk into the same bowl and stir. Be sure to scrape the peanut butter from the sides of the bowl so all the goodness is fully incorporated! Finally, mix in maple syrup, chocolate chips and flaxseed.
  3. Transfer the oats into a 16oz (Pint) mason jar with a tight fitting lid. Cover and refrigerate overnight. In the morning, stir oats and enjoy! You can also add some crunchy granola, fresh banana slices or nuts on top before eating!

Thank you to Ski Butlers for featuring this post on their blog! Check it out here! Want more delicious recipes? Visit me at http://www.skibootsinthekitchen.com, follow me on Twitter @skibootskitchen and ‘like’ me on Facebook!

Beautiful day here in Park City looking out at Deer Valley and Park City Resorts!  photo-171

Chocolate Fudge Brownies… with Black Beans and Avocado!


So you must be thinking that Ski Boots has gone off the deep end… Black bean brownies? Perhaps it’s the lack of snow we’ve been getting lately that’s made me want to experiment with some new recipes and ingredients. I had to try this one for a few reasons but mostly because I wanted to see if I could taste the black beans… Which you can’t… AT ALL.photo-225

In fact, everyone I served them to didn’t believe I actually made them with black beans. Nothing about these brownies are normal. Unlike your typical fudge brownies, where you feel sick after eating just one, these are dangerously perfect. They are rich AND light and you will most definitely not be able to stop at eating just one, Oh and did I mention they are gluten free? photo-228

Oh and did I also mention they are low fat? I wouldn’t feel guilty for a second eating these brownies for breakfast, they’ve got almost 5 grams of protein and only 150 calories per square (less if you use sugar substitute)… say what?! You won’t believe it until you try them for yourself but I promise you will enjoy them!

Black Bean & Avocado Fudge Brownies (Click for printer friendly version)
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 1 egg plus 2 egg whites
  • 1/3 of a large ripe avocado
  • 1 teaspoon olive or canola oil
  • 1/3 cup, plus 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sugar or sugar substitute of choice
  • dark chocolate chips (to sprinkle on top)


  1. Preheat oven to 350 degrees. Grease a 8×8 inch baking pan.
  2. Put all the ingredients besides chocolate chips into food processor (or a blender). Process or puree until ingredients form a smooth batter (scrapping down the sides with a spatula in between to make sure all the cocoa powder is incorporated.)
  3. Pour into prepared pan, sprinkle with chocolate chips, nuts, or any other desired brownie topping and bake for 35-40 minutes or until knife inserted in center comes out clean and top of the brownies begin to crack.
  4. Cool pan completely on wire rack then cut into 16 squares.

And if the kitchen didn’t smell amazing enough with all those brownies baking… my valentines day flowers are just starting to blooming and its like heaven on earth in my living room!photo-227Enjoy!

Original recipe from Ambitious Kitchen

Easy Peasy Peanut Butter Blossoms (Gluten Free too!)

Christmas = peanut butter blossoms (to me). I am a huge fan of peanut butter and chocolate any way you serve it, but these cookies are always the best! I found this easy recipe a long time ago online and since then I’ve tweaked it to make it better. These are gluten free and only require 6 ingredients that you probably already have laying around in your kitchen! Whats better than not having to go to the store? I always manage to go in to the grocery store only needing bananas and almond milk and I some how end up with $60 worth of crap in my cart (even when I use the small one!) needless to say saving a trip to the store is good for my bank account! Here’s what you’ll need..


  • 1 cup creamy peanut butter (don’t use the fancy stuff for this, Jiff or Skippy works best)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla (optional)
  • Hershey’s Kisses (unwrapped please!)


Preheat oven to 350. Combine sugars in medium bowl. Beat egg and vanilla, combine with sugar. Add peanut butter and stir until completely incorporated. Using your hands, roll dough (about 1 to 1 1/2 tablespoons) into balls and evenly place them on a un-greased cookie sheet. Bake at 350 for 10-12 minutes. Remove from oven and let cool on the cookie sheet for 2-3 minutes before pushing a kiss gently into the center of the cookie. Allow to cool completely before covering (the kisses will be soft while cookies are cooling down) Enjoy!