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Dairy and eggs are two things that are not often a part of my diet. I’m gluten-intolerant and have a slight sensitivity to both dairy and eggs. This is why most of my recipes use unsweetened almond milk and I generally only eat cheese sparingly and only eat eggs when they are cooked inside baked goods. However, during pregnancy, I’ve noticed that I’m not as sensitive to dairy and can get away with eating more cheese and ice cream than I could before. I’m trying to enjoy it while it lasts (wondering if it will go back after pregnancy?) and since the growing baby needs calcium for bone formation and I need to be getting in more protein, why not indulge a little more? I particularly love cream cheese and have been enjoying it as a snack throughout pregnancy. (Interestingly, most of my pregnancy cravings have been for foods from my childhood, cream cheese as one of those! I ate a lot of cream cheese as a kid — with celery, pretzels, crackers, etc. Other cravings have included potatoes (every kind really, but particularly mashed, as I ate those constantly as a kid at my Mamaw’s house!), oranges/orange juice, lemon/lemonade, breakfast cereal, and sweets!)

One day midway through my pregnancy, I was at Tulane’s Newcomb Art Museum for a Friday Collections tour of their Newcomb Pottery. I had walked there from my house (it isn’t far) and had been standing for the tour (about an hour). As it was ending, my vision went completely white and I felt dizzy and thought I might pass out. I didn’t know anyone else on the tour and didn’t want to pass out in the Newcomb private collections room (!!), so I felt my way along the wall and out the doors and sat down in the hallway for a few minutes until the feeling passed. I drank lots of water afterwards and called my midwife to let her know. I believe it was just a low blood pressure episode from standing so long with limited blood circulation during pregnancy (it gets harder for your body to pump blood back up to your heart/etc from your legs). My midwife recommended in the future I try not to stand for such long periods, change my position when I am standing, drink lots of water, and try and get more protein in at breakfast to help give me energy for longer and to keep my blood sugar at a good level as well. I also tested slightly anemic during pregnancy, so I’ve had to take iron supplements and try to get as much protein in as possible. On the weekends I occasionally have bacon or sausage with breakfast, but on a regular basis, I find it a little harder to get meat in first thing in the morning. So I was thrilled when I came across this recipe for protein pancakes that included cream cheese and eggs — both good sources of protein other than meat!

Not only do these Cream Cheese Crepes contain good protein, they are great served sprinkled with lemon juice and topped with strawberries — both high in vitamin c, which your body needs to absorb the iron in protein-rich foods. I’ve been calling these my pregnancy pancakes — as they check off many boxes: extra calcium for baby from the cream cheese, extra protein for breakfast with the cheese and eggs and added nuts, vitamin c for iron absorption with the lemon/strawberry (plus I usually drink a little orange juice with them as well) — all good for getting in good nutrients for baby and keeping me from being anemic! I’ve been eating them so often lately, and not that they are the reason, but I haven’t had any more dizzy, low blood pressure episodes! They are delicious and also super simple and quick and easy to make!

Cream Cheese Crepes
makes 1-2 servings or about 10 thin pan-crepes, but I eat them all myself!

-1/2 block cream cheese (4 oz)
-4 eggs
-butter, for greasing griddle
-fresh lemon juice, fruit, powdered sugar, nuts, etc for serving

1. In blender, blend together cream cheese and eggs. (I use my smoothie maker/blender and it is perfect for this!)
2. Let batter sit for a few minutes (reduces bubbles) while griddle heats up (~350 degrees).
3. Lightly grease non-stick electric griddle with butter and pour batter in about 3 Tbsp-fuls onto hot griddle. Batter is thin, so it will spread (remember these are more like crepes than pancakes!).
4. Cook until edges are dry and bubbles form on top, then flip and cook on other side. (These cook pretty quickly!)
5. Serve with fresh lemon juice and powdered sugar, fruit, nuts, etc.


P.S. I’ve said it many times before, but I strongly recommend using a non-stick electric griddle for these! I’ve found with crepes, pancakes, arepas, tortillas, etc. it just works so much better than cooking on the stove! More even heat and more room for flipping! I use mine all the time!

Growing up, my mom would occasionally make homemade pasta with us. It was always a welcome meal and so delicious (and fun to make!). Several years ago for Christmas, Drew got me a pasta machine and I was so excited to finally make homemade pasta myself! It was only a few days later that my nutritionist suggested I stop eating wheat to see if it cleared up my digestive issues and the first thought I had was “oh no! what about my new pasta maker!” I did turn out to have an intolerance to gluten and was thrilled to finally be feeling better. However, it took me a while (several years!) to try making homemade pasta gluten-free, and while it is a little trickier, it is still delicious! This recipe is simple and easy and I’ve found it to work really well gluten-free!

Homemade Gluten-Free Pasta 
makes two servings, original recipe from here

-1 1/4 cup + 2 Tbsp Gluten-Free all-purpose flour (Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works particularly well in this recipe)
-3 large eggs
-additional GF flour for dusting work surface

1. Mix flour and eggs together in food processor until a dough forms.
2. Remove dough from food processor, form into a ball, and place on lightly floured board/counter. (If dough is sticky, you can knead slightly, sprinkling in a little extra flour, but I generally find this isn’t necessary.)
3. Cut dough into four sections and flatten each on floured surface.
4. Run flattened dough sections through pasta machine, starting with the largest setting (0), then (1), then (2) until you’ve formed lasagna strips. If dough starts to pull apart, you can fold it back onto itself and roll through whichever setting twice. You can also cut dough in half after running through the machine to make shorter strips.
5. Run lasagna strips through the fettuccine cutting section of your pasta maker.
6. Cook noodles in boiling salted water for a couple minutes. They will cook quickly and float when done.
7. Drain pasta from water and serve with your favorite sauce, cheese, herbs, etc!


This is a delicious recipe, a twist on my original White Cheddar Mac and Cheese, just loaded with lots of extra goodies like chicken, tomato, and spinach. A great way to take Mac and Cheese from a side dish to an entree! Enjoy!

Chicken Florentine Mac and Cheese (Gluten-free)

-1 (12 oz) box penne or other shaped pasta (I like this or this GF kind)
-6 Tbsp butter
-3 cloves garlic, minced
-1 shallot, diced
-1/2 Tbsp Dijon mustard
-1/4 tsp cayenne pepper
-4 Tbsp flour (I use GF all-purpose flour)
-1 cup chicken broth
-1 1/2 cups milk (I use unsweetened almond milk)
-2 1/2 cups freshly shredded white cheddar cheese (or you can use a mixture of cheeses if you prefer – I usually use at least one 8 oz block of white cheddar, then add a bit of Gruyere, Parmesan, Mozzarella or whatever else I have in the fridge. You want a good bulk of the cheese to be a sharper kind for the best flavor!)
-1 large chicken breast (or more), cooked and sliced
-handful of San Marzano cherry tomatoes, sliced
-2-3 cups fresh spinach
-salt, pepper, Italian seasoning to taste

1. Boil water and cook pasta according to package directions (I like my pasta al dente).
2. In large skillet, melt butter (over medium/high heat). Stir in garlic, shallot, mustard, and cayenne pepper and cook for about 1 minute.
3. Whisk in flour, stirring and cooking another minute or so until golden.
4. Whisk in broth and milk and stir constantly for 10 minutes or so, until sauce bubbles and thickens slightly (turning heat down to medium if needed).
5. Stir in cheeses until melted. Salt and pepper to taste. (I sprinkle in a little Italian seasoning as well). Stir in cooked pasta.
6. Stir in cooked chicken, tomato slices, and fresh spinach. Cook, stirring, for another minute or so until spinach starts to wilt slightly.
7. Enjoy as is or place in glass baking dish, sprinkle with toasted GF breadcrumbs, and bake in the oven at 400 degrees for another 30 minutes or so until nice and bubbly!


P.S. If you do decide to bake afterwards, I would suggest only cooking the pasta on the stove until it begins to soften, but is still slightly crunchy. Otherwise baking it might overcook the pasta and get too soft/mushy. As it is baking, the pasta absorbs more of the sauce and it is delicious! But, let’s be real, I’m usually ready to dive in and eat it and don’t have time for that!

I love nothing more on weekend mornings/afternoons than waking up slow and having a nice home-cooked breakfast together. More often than not, this ends up being bacon, eggs (for Drew), and pancakes (mostly for me). However, I expect a lot from my pancakes, I don’t want to simply be eating flour and sugar for breakfast. Since I’m gluten-intolerant and eat a mostly paleo diet, this means healthier pancakes are the only ones that stick in this household. I have several ones I like (see Paleo Pumpkin Pancakes and Maple Pecan Pancakes) but I’m particularly excited about these as they resemble a regular fluffy pancake more than the others (Drew approves!). I hope you enjoy!

Practically Paleo Pancakes
makes about 10 pancakes

-1 cup almond flour
-1/3 cup white corn meal *(or another 1/3 cup almond flour)
-1/4 cup arrowroot flour (could probably also sub for tapioca flour or cornstarch but I haven’t tried this)
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1/3 cup unsweetened almond milk
-3 Tbsp fresh lemon juice (about 1 large lemon)
-(optional) lemon zest (for extra lemon flavor)
-3 Tbsp pure maple syrup
-1 tsp vanilla
-3 eggs
-1/4 cup coconut oil, melted
-additional coconut oil, for greasing griddle
-fresh fruit, nuts, whipped cream, maple syrup, etc for serving

*Omit corn meal and sub with additional almond flour to make completely paleo. I add corn meal because I like the slight extra crunch/crisp it gives the pancakes and it reminds me of the cornmeal pancakes my grandmother used to make.

1. Mix together dry ingredients (almond flour, corn meal, arrowroot flour, baking soda, baking powder, salt).
2. In separate bowl, mix together wet ingredients (almond milk, lemon juice, maple syrup, vanilla, eggs, coconut oil).
3. Combine wet and dry ingredients and stir until smooth (batter will thicken as you mix together).
4. Heat griddle (I heat mine to ~350 degrees) and grease lightly with coconut oil.
5. Pour 1/4-1/3 cupfuls of pancake batter onto hot greased griddle, allowing to cook until edges are dry and tops of pancakes are bubbly before flipping over and cooking on the other side. (If you want to add blueberries, bananas, nuts, etc to the pancakes themselves you can add on top of the batter once poured onto the griddle.)
6. Serve with fruit, nuts, etc and enjoy!

P.S. I strongly recommend cooking these on an electric non-stick griddle. I use mine all the time for pancakes, arepas, tortillas, etc — it’s one of the hardest working appliances in our house and something I consider a necessity for successful pancake cooking/flipping!

I liked guacamole but was never a huge fan until living in Savannah for grad school and being invited over for a get-together at my Colombian friend’s house. Her and her sort-of grandparents had prepared a lovely spread of arepas and toppings, salsa, guac, chips, and sausages on the grill. I’m not sure if it was just the lovely Savannah courtyard, the beautiful weather, and the company of lovely people and friends, but I became obsessed with the fresh guacamole they served! I ate so much of it and was craving it in the days and weeks afterwards. So I started making my own and ate so much of it that year! I love it best with Fritos corn scoops, but it is also great on arepas, tacos, etc. Enjoy!


-3 ripe avocados
-2 Tbsp freshly squeezed lime or lemon juice
-1/2 tsp salt
-1/2 tsp cumin
-1/4 tsp cayenne pepper (more if you like it spicier)
-sprinkle of freshly ground black pepper
-2-3 Tbsp diced onion
-1 large clove garlic, minced

1. Scoop out avocados into bowl, lightly mash, and toss with fresh lime/lemon juice.
2. Add other ingredients (salt, cumin, cayenne, pepper, onion, garlic) and stir until combined.


P.S. The lime/lemon juice will help keep the avocado from browning, but I still recommend storing in an airtight container and smoothing the top layer down to minimize air exposure.

I remember making pumpkin bread in class one day in elementary school and my mom making it several times at home. I’ve always enjoyed it, although I’d kind-of forgotten about it for many years. I recently was craving it and put together this recipe. I love that it is sweet, but not too sweet — perfect with raspberries or strawberries, chopped nuts, even a garnish of powdered sugar. Would be perfect enjoyed with coffee or tea for a relaxing morning! Enjoy!

Pumpkin Bread
makes one 9x5in loaf

-2 eggs
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla
-1 can pumpkin (puree, not pie filling)
-1 1/2 cups flour (I use Bob’s Red Mill cup for cup gluten-free)
-1 tsp baking soda
-1/2 tsp baking powder
-1 tsp cinnamon
-1/2 tsp ground ginger
-1/2 tsp salt
-1/2 tsp nutmeg
-1/2 tsp allspice

1. Preheat oven to 350 degrees. Line a 9x5in loaf pan with parchment paper.
2. Mix together wet ingredients (eggs, sugars, vanilla, pumpkin).
3. Separately, mix together dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, allspice).
4. Mix dry ingredients into wet until combined.
5. Pour batter into prepared loaf pan and bake for ~70 minutes or until a toothpick comes out clean.
6. Remove from pan and let cool on a wire rack.


And just like that, I’m done with my Master’s degree!! I’m officially a SCAD alum with a M.A. in Fibers (concentration: Textile Design/Print and Pattern). It was a crazy, stressful, hard, but amazing 15 months and I’m so grateful for this part of my personal and professional journey. I made amazing friends, had awesome opportunities, and saw my work and style progress so much over the course of the last year or so. I’ve loved living in Savannah — such a beautiful and inspiring city — really one of my favorite places!

I’m more than ready to be back in New Orleans with Drew though and to see life settle down a bit. Here’s to seeing what exciting things lie ahead!

As you know if you follow me on Instagram, I had the amazing opportunity this summer to intern in the Print Design department at Lilly Pulitzer’s headquarters (the Pink Palace!) in King of Prussia, Pennsylvania. Morgan Foery from Atlantic Anchors asked to interview me about my experience. She shared the interview here, but I’m also posting below for my own record! Read more about my experience below or on her blog!

What did you study in college? Did you always know you wanted to go to grad school?

I did my undergrad at Tulane University in New Orleans and majored in both English and Studio Art with a concentration in Painting. While in undergrad, I fell in love with design and interned at a small graphic design studio and also opened a small web and graphic design business with my husband (then boyfriend).

It was part of the way through undergrad that I learned about surface pattern design and that people could be fabric/textile designers for a living. I immediately knew it was what I wanted to do! A perfect combination of my love of art and design! I couldn’t study that at Tulane though, so I made the most of my time there, poured myself into my painting and graphic design work. I had long admired the Savannah College of Art and Design and dreamed about going to grad school there for textile design, but when I graduated from undergrad my husband had a lot of student loans that we needed to pay off. So I worked full-time in graphic design for three years post-grad and we lived really simply and worked hard to pay off all our debt. During that time I took online courses and in-person workshops with designers that I admired and taught myself repeatable pattern design. For a while I thought grad school was just a far off dream, but once we paid our debt off and I felt like I’d grown as an artist/designer on my own, I felt that grad school was the right next step for me.

Although going to grad school meant some crazy life changes for me (my husband lives in New Orleans while I go to school in Savannah!), I’m so glad I did it. I’ve grown so much as a designer and it has connected me to some amazing opportunities, like Lilly!

How did you become interested in Lilly Pulitzer?

Although I’d always known of the brand Lilly Pulitzer and their iconic prints, they weren’t really on my radar before grad school. My personal passions in textile design have been aimed more at the quilting cotton and interior design markets, I never really thought of myself as someone who would work in fashion. Lilly, along with many other companies, actively recruit from SCAD for interns and new hires because SCAD is known for really pushing their students in art and design. I certainly owe SCAD for the connection to Lilly!

What was the process like when you were applying to the Lilly Pulitzer internship? Was there any way you differentiated yourself during the application process?

There were many steps to the internship application/interview process. Initial resume submission, in-person interview and portfolio review, a special Lilly print project to see how well I could design to the Lilly brand, then additional video interviews.

I would always recommend during any interview to use it as an opportunity to make connections regardless of the final outcome. Be confident and use the interview to speak to your skills, of course, but be interested in the company and what they do as well. It is a great time to ask questions about how the team works, what the day to day looks like, ask the interviewer what their favorite part of their job is (and if you can, relate their answers back to things in your own experience as well), etc. Don’t take over the interview into topics that are irrelevant to the position, but show that you are interested, can make interesting conversation, and want to know more about the job/position/company. Even if at the end of the process you don’t get the job, you’ve gotten a small peek into a world that you wouldn’t have seen into otherwise. Everything is a learning opportunity!

What department did you intern in?

I interned in the Print Design department and also shadowed the Color, Fabric, and Trim Research and Innovation team!

What did your day-to-day look like?

During the time I spent at Lilly, I worked on the Summer and Resort Fall 2018 print lines as well as some special projects. My day-to-day varied depending on where we were at with each season, but mostly consisted of digitally cleaning prints and getting them as finalized as possible. That included putting designs into repeat, color reducing, re-coloring, re-sizing, and perfecting and tweaking the artwork. I did some original design work for border and engineered prints as well as an intern project print collection with the rest of the summer interns.

Was there anything you did this summer that you were really proud of?

Honestly, the time flew by so fast and between the demands of the print team’s collections and the summer intern print collection, I mostly felt like I was being pulled all over the place! I’m happy with all that I was able to learn from my position and I’m happy with how my intern print collection turned out, but I’m also hard on myself and feel like it could have been even better with more time.

If you had to describe your summer at Lilly with 3 words, what would you choose and why?

Bright, Happy, and Fun! The Pink Palace is such an inspiring place to be with color, print, and pattern everywhere. It is hard to wear and work around such bright colors without it making you feel happy and joyful! I also had the honor to work with an amazing group of interns and made some really awesome friendships. The summer was filled with great times with them both inside and outside of the workplace. The King of Prussia, PA area is also really beautiful in the summer, so exploring the area was great too.

What was the best part about your internship? Was there anything you didn’t love?

It was awesome to see the design to production process in person of such a large company and how things progress from print design to fashion, tech, and production design, through merchandising and planning, and all the other departments and on to product in stores. As an artist and designer, I love that Lilly prints always start with hand painting and original artwork and I think Lilly does an amazing job of keeping a very painterly feel in the finished designs.

There wasn’t really any part of the job that I didn’t love, but as with any new job it always takes a while to learn how things work and who is in charge of what. I’d never worked in a company that big before, so I was a little surprised by how distinct the hierarchy of design/positions were. Even with that though, Lilly still does a great job of having a team/collaborative approach. Overall, I really am so grateful for the opportunity to work there!

What are your plans after grad school?

I’m almost done, my only remaining class is my final project/capstone/Masters thesis!

My husband just started a graduate program in Louisiana, so I’ll be back in New Orleans when I’m done. I’m looking forward to settling my life down a little bit and figuring out what is next! I’ve always been interested in licensing my design work to fabric companies, so next on my list is to pursue that a little more! We’ll see!

What advice would you give someone who wants to apply for a Lilly internship?

Whether applying to Lilly, or anyone interested in the world of art/design in general, I would suggest taking the time to figure out what you have to uniquely offer through your work. Whether it be through conceptual ideas, sense of color, a design style or unique design process or content, make yourself stand out and find where your work fits into the world. You want to show not only your skills and strengths as a designer, but your creativity and that you can come up with new and original ideas. For Lilly in particular, I think it’s nice to be interested in a painterly Lilly aesthetic, but you also want to show that you can create more than just what they are already doing. It’s a company that values creativity, so I feel like the same can be said for any of the other departments as well.

This is a recipe I’ve been meaning to post for a long time and have just never gotten around to it! It probably would be better suited to the fall when people go crazy for anything pumpkin, but I think pumpkin is perfectly suitable to eat year round (although, it gets harder to find!). Pancakes have long been an occasional weekend staple in the Rowland household, but a year or two ago, I decided to try my best to stop eating unnecessary carbs. Since there is literally nothing healthy about a traditional pancake, I stopped eating them. Since I generally stick to as much of a Paleo diet as possible, this is a great occasional weekend breakfast treat! (I usually drink green smoothies for breakfast every day, recipe here.)

Paleo Pumpkin Pancakes
makes 10-12 pancakes

-1 (15oz) can pumpkin
-6 eggs
-2 tsp vanilla
-4 Tbsp pure maple syrup
-1 cup almond flour
-2 tsp pumpkin pie spice (or alternatively, 1 tsp nutmeg & 1 tsp allspice)
-2 tsp cinnamon
-1 tsp baking soda
-coconut oil, for cooking
-pure maple syrup, for serving
-optional extras for serving: Kerrygold butter, chopped pecans

1. In mixing bowl, mix together pumpkin, eggs, vanilla, and maple syrup.
2. Add almond flour and combine.
3. Add spices and baking soda and stir to combine.
4. Melt coconut oil on an iron skillet or electric griddle.
5. Scoop out in 1/3 cupfuls onto griddle, spreading out slightly.
6. Cook on both sides until done (this will vary on temperature of your pan, I cook on a 350 degree griddle for a couple minutes per side).
7. Serve warm with butter, maple syrup, and pecans. A side of bacon and a cup of orange juice are also lovely additions!


P.S. This does make a lot of pancakes! I’ve made many half batches before, but I hate that a half batch only uses 1/2 a can of pumpkin, and I never end up using the other half for anything. So I’ve started making full batches and then reheating leftovers for additional breakfasts. If you’d rather make a half batch (5-6 pancakes) here are those measurements: 1/2 can pumpkin, 3 eggs, 1 tsp vanilla, 2 Tbsp maple syrup, 1/2 cup almond flour, 1 tsp pumpkin pie spice (or 1/2 tsp nutmeg & 1/2 tsp allspice), 1 tsp cinnamon, 1/2 tsp baking soda.

P.P.S. The original recipe that I started this from doesn’t call for the almond flour and I’ve made these many times without it. They are still great that way, however, they are really delicate and hard to flip without completely falling apart.

Shredded pork Carnitas (stuffed into arepas, on tacos, or in burrito bowls) is one of our favorite meals! So delicious and simple to make.

Shredded Pork Carnitas

-~3 1/2 lb pork butt or shoulder roast
-2 Tbsp butter or olive oil
-1 onion, chopped
-5 cloves garlic, minced
-juice from 1 lime (or roughly 2 Tbsp)
-juice from 1 orange
-2 cups chicken broth
-2 tsp dried cumin
-1 tsp dried oregano
-salt and pepper, to taste
-serving ingredients, as desired (tortillas, arepas, lime wedges, avocado, sour cream/crema, cheese, cilantro, salsa, hot sauce, etc..)

1. Melt butter or olive oil in dutch oven on the stove.
2. Salt and pepper pork on both sides and brown both sides in melted butter/oil.
3. Add onion and garlic to sides of roast, cooking slightly in remaining butter.
4. Add lime juice, orange juice, chicken broth, cumin, and oregano and stir until combined.
5. Put lid on dutch oven and place into oven. Cook at 350 degrees for ~3 1/2 hours.
6. 1 1/2 hours through cooking, flip roast. After another 1 1/2 hours (~3 hours total), roast should be tender enough to shred. At this point, I shred the meat up with a fork, removing any large bits of fat and the bone (if it has one). Stir shredded pork into juices, place back into oven, and cook for a remaining 30 minutes or so until tender and flavors are combined.
7. Enjoy on tacos, in burrito bowls, or stuffed into arepas!