STOCKING STUFFERS FOR TEENS

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Teens are fun to shop for, but finding them the perfect gift can be a hard feat. Nowadays it seems like teens are constantly moving on to the next trend and there's so many options out there it can be overwhelming. I've found that you can't go wrong with a grouping of little stocking stuffer type gifts. Here are a few ideas: 

You may have noticed that a lot of these gifts can be found on Ankit.com. Ankit is an amazing site I discovered recently and sells the cutest accessories and tech goodies. Shop with them online before December 31st and use the code AVESTYLES15 for 15% off your purchase!

GLUTEN FREE OATMEAL CHOCOLATE CHIP COOKIES

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'Tis the season for cookie exchanges and holiday parties filled with desserts. Eating sweets is probably one the best parts of this time of year, but for those of you that have dietary restrictions that prevent you from enjoying the average cookie here is a SUPER tasty chocolate cookie recipe created by Nicole Lee of Hey Dear.

When I was nursing Levi I had to change my diet dramatically to accommodate his sensitive stomach, and that led me to reaching out to Nicole. Nicole is an amazing food stylist, photographer and cook who has had to learn to cook gluten-free to help her body feel its best. She has three littles at home, so you know that this recipe has been taste tested by the ultimate experts. 

We hope you enjoy these cookies all year!

GLUTEN-FREE & DAIRY FREE CHOCOLATE COOKIES

INGREDIENTS:

1-cup vegan butter – Earth balance soy free baking sticks
1-cup sugar – Raw Sugar, preferably organic
1-cup light brown organic sugar
1 teaspoon Vanilla
2 eggs
1 ¾ cups Gluten Free Flour – Bob’s red mill  one/one mix is great! 
1-teaspoon baking powder
1-teaspoon kosher salt
2 cups Gluten Free Thick rolled oats (bob’s redmill is the best!)
1 bag of vegan chocolate chips/ or favorite brand 

An electric mixer, measuring cups, ice cream scoop, parchment paper, and cookie
trays.

DIRECTIONS:

In an electric mixer cream the butter, sugars, and vanilla, add in one egg at a time. In a separate bowl mix the dry ingredients, minus the rolled oats and chocolate chips!  While the electric mixer is still going slowly add in the flour mixture and until dough forms. Then take off the bowl of the mixer grab a spatula, dump in the rolled oats and the chocolate chips. Hand mix until evenly through the dough. 

Now this part is key, you need to let the dough chill for at least one hour. If you have patience let it sit overnight. Instead of the dough being soupy it will bake perfectly.

Once the dough is chilled, preheat the oven to 355 degrees. Line your cookie sheet with parchment paper, then scoop with a small ice cream scoop your dough and place on the tray. You will make rows of three about 1 inch apart from each other on the tray. Bake for 9-12 min. Until golden brown on the edges.

Once done remove the cookies from the cookie tray and place on a cooling rack until cooled. Then serve with milk and enjoy!

WINTER STYLE RUT SOLUTION

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Every year I look forward to the cooler months where I can finally break out my cozy sweaters, boots and scarves, but after a month or so of wearing these clothes I start to crave color. You see, it seems to me that every pair of boots is either black or brown and every winter coat is also black or brown. Add a bunch of jeans and black leggings to the mix, and you have quite the boring color palette. 

So, what's my solution? Throw some red pants and patterned shoes into the mix. You can find pumps and flats in a variety of colors. I especially love these black and white houndstooth pumps from Land's End. The block heel makes them super comfy to walk in, and they are great for dressing up a casual weekend outfit or for wearing with a dress to church.

I am also obsessed with HUE leggings. After having Levi, stretchy pants are what I live in until I can fit back into my jeans. These red jeggings are festive and stylish. They sure pack a bunch in a sea of black and brown. 

If you're nervous as to how to wear these bold winter fashion statements, just remember to keep what's on top simple. A black tank and blazer is totally acceptable when they bottom half of you is so bright. Try it and get out of your black and brown winter rut.

Photos by Rennai Hoefer ; product was sponsored by Land's End for this post.

HOW TO WEAR TURTLENECKS

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I used to hate wearing turtlenecks as a kid. I grew up in Madison, Wisconsin, and wearing turtlenecks was all I seemed to do because it's so cold there from September to April. I hated how they felt constricting - always pulling or scratching at the collar. 

As an adult, however, I have come to love turtleneck sweaters. Rather than feeling constricting I find them really comfortable, especially cotton cable-knit sweaters like this one from Lands' End. You can wear them with jeans or you can even wear them over your favorite dress.

Right now knits and skirts are a trendy combination, but with just having had a baby three months ago I'm not really in the market to buy a lot of skirts and pants. My waistline is slowly receding, and I would rather wait to spend the money on clothes that I will wear a long time. So, instead, I just pulled on this turtleneck over my pink, pleated maxi dress to create the illusion of a top and skirt.

This is a smart way to avoid looking and feeling frumpy in a turtleneck. When winter comes and many of us are stuck indoors all of the time it's easy to feel sluggish and lackluster, so try this combination out the next time you get dressed. And, if you're looking for a great outfit to wear for family photos I think this would be a wonderful option. You can even add a pretty wreath and you have a gorgeous Christmas card! PS - My dear friend Katie Sterbenz is selling these custom signs in her etsy shop for $20. Go get yours now, click here!

Photos by Ten 22 Studio; product was sponsored by Lands' End for this post.

CLASSIC ITALIAN MEATBALLS & TOMATO SAUCE

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I always talk about my Greek side, but I'm also a quarter Italian. My great grandparents came from Naples, Italy and only spoke Italian. My grandfather always told me stories about how they didn't have much, but they sure had great food to eat. Bread was always on the table, and you would NEVER, ever dream of buying store bought pasta sauce. It was made from scratch, and by "scratch" I mean they crushed their own tomatoes that they grew in their victory garden. 

Nicole is also Italian, and when she came over to teach me how to cook she decided that once of her recipes would be Italian meatballs and sauce. It is so simple and SO good. After we finished cooking I ate spoonfuls of pasta sauce. SPOONFULS!

HERB MEATBALLS by Nicole Lee

Ingredients:
1-pound high quality grass fed ground beef (NOTE: its super important to get a good quality meat because they will simply not come out great) you will end up with not so great meatballs, and I really don’t want that to happen to you) 
 ½ cup to 1 cup of bread crumbs (these can be store bought or you can make your own) I like the gluten free panko ones if you store buy them
2 whole fresh Eggs
1 bunch of fresh basil, slices and roughly chopped
1 bunch of fresh oregano chopped
A good pinch of salt and pepper (to taste)
1-2 garlic cloves depending on your own liking
1/2 cup fresh parmesan, romano or asiago cheese (you can omit if you have a dairy allergy)

Also a bowl, parchment paper lined on a cookie sheet

DIRECTIONS:
Preheat your oven to 425 degrees. Chop your herbs and garlic set aside. In your bowl place the meat, herbs, garlic, salt pepper, eggs and breadcrumbs (cheese if no dairy allergy). With your hands mix well, really get in there, you will know it is fully incorporated when the mixture does not feel slimy and you cant see egg anymore. If it is too runny add in about a tablespoon more of breadcrumbs. Then mix more with your hands. Once Fully combined, roll into about 1 to 1 ½ inch thick balls and place on your lined parchment paper.  Do your best to get each meatball the same size. This way they will cook evenly. When you finish place in the oven for 12 min, turning half way. You know they are done when they are slightly golden on the outside. Trust your gut on this one; if they don’t look done they aren’t, if you over do it you will certainly know! If 12 min hits and aren’t golden, let them cook for about 5-6 min longer. It’s really helpful to set a timer. In the meantime you can make the sauce.

SIMPLE TOMATO SAUCE with Blanco Dinapoli tomatoes by Nicole Lee

Note: I am stressing ingredients but the only way this dish will succeed is if you use the best, spend slightly more but your taste buds will surely thank you. Get the best tomatoes for the best tomato sauce. You can buy Blanco Dinapoli tomatoes at Whole Foods.

Ingredients:
1 can of Blanco Dinapoli Crushed tomatoes ( or pomi brand work great)
1 bunch of fresh basil
1 bunch of fresh oregano
Kosher Salt and Pepper to taste
1-2 cloves of garlic
Good quality everyday olive oil, (California ranch is great for high heat)

1 saucepan and wooden spoon

Directions: 
Chop all your ingredients and set a side. Heat your saucepan over medium heat. Heat the garlic and watch wait until it looks almost brown, this will take about 2 min. Then add in your crushed tomatoes. Let this reduce for 5-10 min; add in your salt pepper, basil and oregano. Stir in and let cook for another 5-10 min. Then taste, add in a pinch of salt and fresh ground pepper, mix and taste. If it’s too acidic add in a teaspoon of honey. This will help tame it down. Once finished, add in your cooked Meatballs , Serve with or without freshly grated Pecorino Romano or parmesan cheese!