Healthy Chicks

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