I've had this dress for something like eight years, and every time I see it hanging in my closet I wonder if I should get rid of it. But every time I put it on I fall in love with it all over again. Sometimes I layer it over a long-sleeved top, but it's actually kind of perfect for this time of year, when we're all freaking out about all things autumn but it's still 78 degrees every afternoon.

Dress: Tulle | Boots (similar): ShoeMint | Necklace: J.Crew

Photos by Andi Perullo for Freckled Italian.

For as long as I can remember, I've identified as someone who loves food. My mom was always cooking something delicious when I was a kid, and her dad was always doing the same while she was growing up. We were big pasta eaters, too--everything was served with or on pasta. 

Having an Italian mom from Argentina meant a lot to me--we drink yerba mate every morning when we're together and cooking has always been a favorite family pastime. And carbs! Who doesn't love pasta? I certainly do, which made it really tough for me to realize that I was gluten intolerant a few years ago. I started swapping out gluten and grains and dairy and sugar and was feeling a lot better, even if I missed our old traditions (pasta with pesto and arroz con leche to name a couple). But I soon learned that it's not necessarily what you're eating that makes food special--it's who you're sharing it with.

And we came up with some new favorites--this Paleo Pizza Chicken is one of them.

Ingredients: 

• 1.5 pounds of chicken (you can use thighs or breasts--I like thighs with skin on)
• About 3 ounces of pepperoni
• 1/2 onion, diced
• About 2 tablespoons of olive oil
• 1-2 cloves of fresh garlic, chopped
• 1 1/2 teaspoons dried oregano
• About 15 ounces of Traditional Ragu pasta sauce
• 2-4 tablespoons of black olives (optional)
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan or skillet, heat the olive oil over medium heat. Add garlic and diced onions and saute for 3-5 minutes.
2. Slice or cut up the pepperoni and add to the pan, along with some of the olives (save a few to top the dish when it's done).
3. Place the chicken in the pan and brown well on one side. Flip it over and cover with some tomato sauce. Season with oregano, salt, and pepper.
4. Turn the heat to low and cook for 10-15 minutes, or until cooked through (time will depend on the thickness of the chicken).
5. Serve hot with a side of veggies--I love roasted Brussels sprouts!

Thank you to Ragu for sponsoring today's post and inspiring me to pass on my family traditions!

We're back from a beautiful long weekend in Minneapolis and I'm excited to get back into my regular routine--after two weeks in Roanoke and four days in the Midwest, I was starting to feel a little disoriented. But I definitely needed some time away to relax and, and we can never pass up an opportunity to visit Minnesota! It was so wonderful to see all of our friends and eat at all of our favorite places--plus a few new ones!

I want to thank you all so much for your support and for bearing with me as I took some time away last month--it means the world to me to know that you're out there, reading and sticking with me. I'm so excited for fall and work and to get back to regular life again!