Healthy Chicks

If food really is the way to a man’s heart, I knew I had better be making my man the meal of all meal’s this past weekend. The Boy recently had a loss in his family, and rather than buying him an Edible Arrangement or a prewritten Hallmark card, I decided to get my little butt in the kitchen. I know just how much fresh garlic & seasonings, red wine and a home-cooked meal made with TLC  can really mean (far more than any cliche gift in my book), and well that’s what I wanted to do.

So I thought, and I thought and I thought and I thought.

What would be extra special? What would really show how much I care?

And alas, the idea was born. It started out with a CD my sister had given me a while back filled with authentic Italian dinner music. Italian theme it was!

And then came the menu that I designed, printed out and placed aside the table settings with the card I had written him. Ristorante Di Amore or shall I say, “Restaurant of Love.” Here’s a mini preview below:

Primi (First Course): Field green salad with assorted vegetables; … Read More!

[source] Got leftover pesto hanging around the house? Try this easy peasy recipe!

Remember how I told you all that I’m a huge fan of experimenting with new recipes? Well, this afternoon my sister had the brilliant idea of making use of my grandma’s homemade pesto we had stored in the freezer. (Sidenote: freezing pesto is a super practical way of making it last longer, while keeping it fresh and tasty. My grandma taught me a little trick to freeze in ice cube trays for individual servings.) Once I knew pesto was on the menu, my little brain started to ponder.

After a trip to Whole Foods, I decided we’d incorporate some all-natural chicken into tonight’s meal. And peas. And penne. Alas, dinner was planned.

Here’s what we used for tonight’s easy supper*:

*makes about 4 servings

• 2 c. brown rice penne
• 1 large boneless skinless chicken tenderloin, all-natural & raised without antibiotics (organic is best – I got ours at Whole Foods)
• 1/2 can sweet peas, rinsed and drained
• 1/2 c. frozen spinach, organic
• 1/4 c. homemade pesto (may adjust according to taste)
• 1 1/2 TB olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed
• salt  & pepper

Last night, I attended my very first Boston Bloggers Meet + Greet, which took place at the ever so chic Sonsie on Newbury. I have been to other local blogger events in the past, but never one hosted by Boston Bloggers, so I was excited to try something new. On that note, I had also never been to Sonsie before but have always heard great things about this little hot spot.

I must say, the event was unlike any blogger event I’d ever gone to before. First and foremost, it was PACKED, which while intimidating at first glance, was a good way to push myself out of my comfort zone.  In addition, there were more than 60 bloggers there, all with different backgrounds and passions which was a breath of fresh air compared to some events I’d been to in the past with ALL healthy living bloggers, or ALL fashion bloggers.

The best part was that one of my best friends, who’s also a blogger and lives in the North End, Megan (Balanced in Boston) came with her boyfriend Ross (Ross Donovan Photography) for their very first blogger event! I was so happy to see … Read More!

I am a huge fan of experimenting with new recipes, and I’ll try anything at least once. I remember when I was a young girl, I would love joining my grandmother in the kitchen, carefully watching her every move. I was fascinated (and still am fascinated) by how quick she was with her hands, and by the incredible meals she’d create solely with fresh, simple ingredients.

I also remember what a picky little girl I once was! As my grandma would hand me a “taste test” of whatever she was cooking, be it glazed carrots, celery soup, or venison, I’d always shout out with a disgusted face, “But I don’t like that!” Her go-to response: “How do you know if you don’t like it if you don’t try it?” So I’d try it, and at least I’d learn if the taste suited me or not. And 99% of the time, guess what? I liked it.

That’s when I started to expand my taste buds, and experiment with food. My childhood years helped me overcome my fears of the “unknown” and programmed me to try everything…at least once. It transformed me into the woman I am today, and for … Read More!

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Remember how last week I mentioned making homemade soup from the produce box we got via Boston Organics? Well, that we did. (I apologize this post is a week later. My nasty cold got the best of me) Anyway, the soup was exactly what we were looking for: light (but filling), nutritious and loaded with organic, all-natural ingredients.

Looking to make a cozy soup for a bitter, winter’s eve? Want to impress your significant other with something healthy and wholesome? Look no further.

What Ya Need:

*Makes large pot of soup (serves 8 to 10)

• 2 containers organic, low-sodium chicken broth
• 1/2 c. water
• 1 large yellow onion, chopped
• 2 medium or 4 small organic potatoes, diced
• about 1 bunch organic swiss chard, chopped
• 3 whole organic carrots, sliced (we like to slice ’em long and thin)
• 2 c. lentils (optional)
• whatever other veggies you have in the house (sweet potatoes, celery and parsnips all work well)
• about 2 TB fresh parsley, chopped
• salt & pepper to taste
• 1 clove garlic, crushed
• 1 TB Extra Virgin Olive Oil

1. Sauté the onion and the garlic in olive oil over medium-low heat in a large soup pot … Read More!

You know how sometimes when you’re down, nothing can pick you up quite like a bowl of homemade chicken soup or some homemade bread? There is a reason for that! We equate food with emotions, as many times eating is more of an experience than just something we do.

And just as food can lift us up to our cheeriest selves, so can love. This week, practice sharing your love and gratitude with food. Bake some homemade, healthy muffins for a loved one, or surprise your sweetie with a cup of hot cocoa made with extra love.

Food and love are one in the same my friend, so start spreading the cheer!

XoXo,

… Read More!

Welp, tomorrow is Thanksgiving so you bet you’ll be finding me in the kitchen for the day helping the ‘rents cook, and cleaning the house ’til it’s spotless. This year, I decided to make something new since last year my Gluten Free Red Velvet Cupcakes adapted from Babycakes were an epic fail. (I blame my baking skills, not the recipe book.)

Anyway, this year I wanted to make an appetizer, since our family is usually all set when it comes to sides, drinks and desserts. I thought mini quiches would be the perfect pick. Since I stick to a 95% gluten free diet, I baked my mini quiches in a mini muffin tin with, get this, NO CRUST! I know, it sounds crazy but they actually came out crispy, savory and mighty delicious. Oh, and I made two different kinds depending on you’re flavor of choice: a mushroom, onion, cheddar and a spinach & feta.

– THE BASES –

Mini Mushroom, Onion & Cheddar Quiche

• 3 whole eggs plus 2 egg whites, whisked
• 1/2 c. whole milk
• 1 clove garlic, crushed
• 1 TB butter
• 1 package baby portobello mushrooms, chopped
• 1 small yellow onion, chopped
• 1/2 c. sharp cheddar cheese

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Craving these lil guys? Try this healthy substitute instead. You AND your kids will appreciate.

I have a confession: As healthy as I may be, there’s something about those little Dinosaur chicken nuggets and boxed Mac ‘n’ Cheese that gets me every time. Every time I see my little cousins nibble away on their itty bitty dinos, I want to join in. I don’t know if it’s childhood memories or comfort food cravings that gets to me, but it is what it is.

But I’m well aware these little dino friends aren’t the best for your health. In fact, the Tyson’s brand for one is loaded with foreign, unnatural ingredients like rib meat, modified corn starch, sulfate, riboflavin, dried whey, caramel color, and methylcellulose. Yuck. What happened when chicken was just…chicken?

Anyway, when my craving hit last night, I decided to give this classic comfort food combo a makeover, and let me tell you it was definitely for the better. My remake came out tastier, crunchier and best yet: guilt-free. Feed this to your kids next time they want McDonald’s, or stuff your face with it. No judgement. None at all.

Crispy Baked “Chicken Nuggets”

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