Seafood Pasta


I can’t tell you how much I enjoy a big heaping bowl of seafood pasta! Something about the freshness of the flavors and anything that reminds me of the ocean just makes me happy. Speaking of the ocean, I used my new dutch oven from Le Creuset’s new spring line called Sea Salt. It’s a lovely shade of muted blue and pale green and it’s the perfect vessel for this dish. From stovetop to table top you will not be disappointed.

With only a handful of ingredients this dish comes together in just about 30 minutes making it great for a special weeknight meal or a quick meal to entertain friends or family. When making recipes with few ingredients you want to make sure and splurge on the best tomatoes and the freshest seafood you can find. I used a combo but you could certainly use your favorite blend of seafood. I also added some fennel because I love it but if it’s not your thing the flavors will still be beautiful. I used my favorite gluten free pasta from Jovial, if you haven’t tried their high quality pasta from Italy you are totally missing out. I have tried many gluten free pastas over the years and this brand has nailed the flavor and texture.

Now let’s make some pasta! Mangia! Mangia!

Seafood Pasta

  • 1 pound spaghetti
  • 3 tbsp olive oil
  • 1 large shallot (sliced)
  • 3 cloves garlic (minced)
  • 1 cup fennel (sliced)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 25oz San Marzano Whole Tomatoes
  • 1/2 pound large shrimp
  • 1/2 pound mussels
  • 6 large sea scallops
  • 6 large clams
  • 1/4 cup basil (torn)
  • 2-4 tbsp parsley (chopped)
  • 1 lemon (quartered )
  1. Cook pasta in a large pot of salted water until al dente and strain. Taste the water, it should taste like the sea! 

  2. Meanwhile in a heavy bottomed pot heat the olive oil over medium heat. Add the shallots, garlic and fennel. Season with salt and red pepper flakes. Cook until shallots and fennel are tender about 5 minutes. Add the tomatoes and break up into chunks with a wooden spoon. Let the sauce simmer for 20 minutes. 

  3. Stir in the seafood and cover with a lid for 5 minutes or until all the seafood is cooked. 

  4. Once seafood is cooked stir in the pasta.

  5. Garnish with basil, parsley and lemon slices.

  6. Serve immediately! Bon Appétit! 

Chai Spice Muffins With Vanilla Glaze

It’s officially sweater weather over here which means comfort foods and warming spices are back on my mind. Chai Tea is one of those cozy beverages that I love for it’s rich blend of ginger, cinnamon, cardamom, cloves and black peppercorns. I was super excited when Dona Chai reached out to sample their award winning Masala Chai concentrate! Small batched in Brooklyn and sourced with quality ingredients and sustainability in mind this concentrate is delicious to drink as it is to make tasty treats. I created these gluten and dairy free Chai Spice Muffins With Vanilla Glaze and Nova could barely keep her little hands off of them so we could take this pic! Dona Chai is offering 15% off their site with code JULIAANDCHAI so you can also enjoy a cozy beverage and make a batch of these muffins. Enjoy!


Chai Spice Muffins With Vanilla Glaze

  • 2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
  • 1 tsp guar gum or xanthan gum
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/3 cup maple syrup
  • 1/2 cup Dona Chai Concentrate
  • 1/2 cup coconut milk
  • 2 eggs
  • 2 tbsp coconut oil (melted )

Vanilla Glaze (optional)

  • 2 tbsp coconut milk
  • 2 tsp vanilla extract
  • 1/2 cup confectioner's sugar
  1. Preheat oven to 350 F. Lightly grease a standard 12 muffin pan or fill with muffin liners. 

  2. Whisk together the gluten free all purpose flour, guar gum, salt, baking soda, baking powder and cinnamon in a bowl and set aside.  

  3. In a separate bowl whisk the eggs, maple syrup, Dona Chai Consentrate, coconut milk and melted coconut oil until smooth. 

  4. Mix the dry ingredients into the wet until smooth. 

  5. Fill the muffin cups about half way with the batter and bake for 17 minutes or until a toothpick inserted into the middle comes out clean. 

  6. Cool in the pan for 5 minutes before turning out onto a wire rack to finish cooling. 

  7. Whisk together the ingredients for the glaze if using until smooth adding more sugar as needed to thicken to desired consistency. Drizzle on top and enjoy!

  8. Store in an airtight container on the counter for up to 5 days. 

Thanksgiving Recipe Roundup

It’s the best holiday of the year if you ask me and here is a list of all my favs separated by category!

Happy Planning!


I’ve included three methods for turkey here but my fool proof method is the first recipe from Alton Brown. Crispy skin, perfectly cooked meat and in a fraction of the time!

I’ve never tried spatchcocking a turkey but it’s my favorite way to roast chicken so I wanted to include it. For the adventurous spirit the smoked turkey is absolutely delicious but note that it takes time. I didn’t have a smoker when I tried this recipe a couple years back but Russ includes directions for turning any grill into a smoker which is pretty handy.

> Alton Brown Roast Turkey

> Spatchcocked Turkey

> Smoked Turkey


A pretty crucial condiment at the Thanksgiving table and one that people often fret over. All three of these recipes are great. The Bon Appetit recipe doesn’t include the turkey drippings but does include a couple extra steps to boost the flavor and in my opinion totally worth it especially if you want to make this ahead instead of right before serving. Easily adapted to gluten free by swapping out all purpose flour for gluten free flour. King Arthur and Cup 4 Cup make great gluten free flour blends.

> Umamai Gravy

> Turkey Gravy

> Make Ahead Gravy


I know that most people are obsessed with mash potatoes and wouldn’t want to mess with them much and for that reason I love the Bon Appetit recipe which includes simmering the milk with some herbs to add a very subtle flavor to a very traditional dish. If you are looking for a less starchy option mashed cauliflower will be perfect. I’m not a huge fan of marshmallow toped sweet potatoes and have opted for Jessica Murnane’s Chipotle Sweet Potato dish the past couple of years with no complaints. If gratin is more your jam then I’ve included a couple of those as well!

> Buttery Mashed Potatoes

> Chipotle Mashed Sweet Potatoes

> Mashed Cauliflower

> Two Potato Gratin with Goat Cheese

> Cauliflower Gratin with Garlic & Sage

> Roasted Garlic Autumn Root Vegtable Mash


Again, if tradition is your thing you might be appalled by my many choices outside of a casserole or if you are looking to make a healthier version then Pamela Salzman’s Green Bean Casserole is a total winner! The Dijon Maple Green Beans are a personal favorite if your curious.

> Dijon Maple Green Beans

> Healthy Green Bean Casserole

> Magic Green Beans

> Green Beans Gremolata

> Miso Dijon Green Beans with Mushrooms

> Prosciutto Wrapped Balsamic Green Beans


Brussels Sprouts have got to be my favorite Thanksgiving side and usually the first to go at our family table. Its honestly a tie between the two Michael Symon recipes for my favorite but I had to include a couple more because Brussels!

> Brussels with Capers Walnuts & Anchovies

> Brussels with Bacon Mustard & Walnuts

> Balsamic Brussels

> Brussels Sprouts Salad with Apples and Walnuts


Maybe the least popular but hey lets mix it up and you might be surprised at how good carrots and parsnips can be! If you love gruyere cheese as much as I do the Feasting At Home Parsnip Gratin is so so so so so good!

> Parsnip Gratin

> Honey Mustard Rosemary Glazed Carrots

> Roasted Carrots with Red Onions & Fennel & Mint

> Creamy Baked Parsnips

> Maple Roasted Paranips & Carrots


It is fall so squashes are a perfect addition to the feast. The Pamela Salzman Delicata Squash with Pomegranate Pistachio Relish is my go to! I’ve brought this dish to so many Friendsgivings and its always devoured.

> Roasted Pumpkin with Chili Yogurt Sauce

> Cinnamon Pecan Roasted Butternut

> Roasted Acorn Squash

> Delicata Squash with Pomegranate Pistachio Relish


Ok so really we are all here for the stuffing…am I right? Its comfort food to the max and is over the top amazing fried up into stuffing cakes the following day. Trust me on that. I’ve made a number of these and have enjoyed them all. The cornbread stuffing can be easily made gluten free with a good gluten free cornbread mix.

> Cornbread Sausage & Fennel

> Sourdough Sausage Apple

> Wild Mushroom Fennel Stuffing

> Butternut Squash Wild Mushroom

> Grain Free Stuffing

> Autumn Rice Stuffing


It’s not Thanksgiving for me without them. I actually grew up loving the canned version but in recent years started making it which takes very little effort and can be made a couple of days ahead. The Nom Nom Paleo Cran Cherry is super good!

> Cran Cherry Sauce

> Paleo Cranberry Sauce

> Orange Cranberry Relish


Ok I know this category doesn’t always make it to the table but I really enjoy these and they can also take the place of an additional side.

> Delicata Squash Apple Salad

> Butternut Squash Pomegranate Salad

> Fall Salad

> Shaved Brussels Sprouts


Everyone has their go to favorites for Thanksgiving desserts and I’m a pie girl all day long. I personally don’t need six choices of dessert because I’d rather go back for seconds and thirds of the meal than save room for sweets but I wanted to include a good variety of healthier options.

> Paleo Pumpkin Pie Cookie Crisp

> Paleo Pie Crust

> Nut Free Paleo Pie Crust

> Pumpkin Spice Coconut Macaroons

> Grain Free Apple Spice Coffee Cake

> Paleo Pumpkin Cheesecake

> Apple Cider Cream Pie

> Paleo Pecan Pie Bars


If you ask me a huge cheese board and some wine is the best app before the meal but here are a couple more options for you since I know not everyone eats cheese like a food group.

> Brussels Sprout Prosciutto Bites

> Prosciutto Pear Arugula Rolls

> Shrimp Cocktail

> Sweet Potato Tahini Crostini

> Crudités Platter

> Sweet Potato Rounds with Herbed Ricotta & Walnuts