A Simple 25 Minute Dinner
The other Sunday, after a weekend of traveling and having zero interest in going to a grocery store, I caved and ordered groceries online to our apartment for us to use that upcoming week. When I got home late that night I was excited to see the groceries hanging on our door until I realized that they were in fact not my order but, instead, someone else’s entirely. Since it was too late for the delivery system to do anything, I emptied the bags into our fridge and took note of what we were working with.
And my 5 tips on how to do it
As someone who now considers herself a part of this “health and wellness movement” for full time work, I am extremely appreciative and grateful of the effort everyone is making to better themselves. It makes my heart happy that we are all finally paying attention to the ingredients that go into our body and the fact that many aspects of our lives can play a role in our health: food, relationships, physical activity, career, and so much more. That being said, it can be extremely overwhelming. I don’t think I’m alone in saying that an overabundance of options actually causes more stress. I notice this in certain aspects of my life, such as picking an outfit to wear or choosing between the thousand fitness studios NYC now fortunately offers, and I’ve chalked it up to potentially being the sheer aspect of FOMO that I continuously find myself struggling with (when will I ever get over this!?). However, I’m starting to notice it in one particular part of my life that I never thought it would affect: my health.
Your new go-to week day breakfast
One of my breakfast staples as of late, chia pudding. Honestly, it is one of the cheapest, quickest, and most versatile breakfasts out there. During the summer we are all jam-packed with incredibly fun weekends that not only pay a toll on our bodies, but also leave us with minimal time to prep. I’m not saying change your schedule; hell, load on more fun. But, at the same time, don’t let that excuse get in the way of you enjoying a healthy breakfast.
You won’t miss the “real” (but fake) version
Awhile back, after finishing a recipe that called for hazelnuts (hello you delicious rack of lamb and full head of cauliflower), I found myself with an extremely large amount of leftovers – thanks to a mother who multiplies anything on a grocery list by 5 just in case an entire unexpected party decides to show up for dinner. As I began reorganizing my drawers to fit the random bag of hazelnuts somewhere that I knew would go avoided for the next few months, I realized that hazelnuts are one of the main ingredients of an oh so deliciously unhealthy old school pantry staple that I haven’t had in forever: Nutella. While I’m still confused how Nutella is marketed as a “breakfast option”, being packed with sugar and other not-so-great ingredients, I thought to myself “what if I made a Nutella that would actually be an acceptable breakfast option? Like a muffin? And why not add in my favorite thing I used to put Nutella on – bananas?” With my mind whirling and my childhood Cam doing her happy dance, I decided to make my own Nutella to include in, and spread on top, banana muffins. Let me just say: Holy. Shit. Do yourself a favor and throw out the jar of Nutella in your pantry (seriously, do that) and make these muffins instead. You will not be sorry or miss the sugar laden real (but really fake) version.
A delicious dairy free spin on a kitchen classic
One of my favorite kitchen activities is creating homemade, and most times healthier, dishes upon the request of friends or family. So, when my mom and I were out to dinner and she was mentioning how much she missed risotto now that she is dairy free, I took it as a personal challenge to make her a dairy-free version the next time she came over. As I contemplated how I was going to prepare this dish, I quickly remembered the delicious coconut milk risotto I had at a recent mindbodygreen revitalize dinner. With the coconut flavor locked down as a definite, I then began to brainstorm for some complimenting ingredients and decided on asparagus, bok choy, mushrooms, and shrimp. With the ingredient list finalized, another lightbulb dinged – I could use my brand spanking new Mealthy Multi-Pot. As an avid believer in pressure cookers and their insane abilities, I was anxious to put this baby to work. I truly cannot believe how easy it makes cooking. This recipe uses both the sauté and multigrain function and prepares this whole dish without the need to wash another pot or pan. How simple is that!? Not only are you able to close the lid, push a button, and get back to that glass of wine you’re enjoying, but the result of enhanced flavor and perfectly cooked ingredients is truly remarkable. This recipe is one that will impress your guests and take minimal effort for you to prep; that’s all we ever really want, right!?
Innovative Gluten Free Breakfast
Sure, there are some good gluten free toasts out there, but let’s be honest, some are pretty disappointing. As a sweet potato addict (seriously, I think I have it for breakfast, lunch and dinner), I am always looking to find ways to include them in all of my meals. So, when I was at my parent’s house sans any good GF bread to toast for breakfast, in went the sweet potato slabs. Holy moly was I pleasantly surprised. Beginning to wonder what other life hacks I am missing out on…
In collaboration with Sweats & Balances
This post is in response to @sweatsandbalances’s question of what the term “balance” means to me. Check out the piece on their site also!
In today’s world, where the health & wellness movement has taken the forefront of attention, it is nearly impossible to read an article or listen to a podcast without hearing the trigger-word “balance”. It is sometimes being used as a filler to umbrella describe feelings, emotions, or situations that one struggles to fully explain. Some may use the term balance to describe having a kale smoothie for breakfast and a cheeseburger for lunch, or to kick ass in Soul Cycle class one day and then veg out on the couch the next. The term has almost become a noun we use to justify our actions; “hey, it’s all about balance, right?”
To fill any craving of childhood
Ever since saying hello again to my dessert addiction post Whole30, I have been craving oatmeal raisin cookies. Unsure why, but I legitimately couldn’t get them off my mind for three days straight. Instead of filling this need for sweets void with more chocolate and my freezer full of DF VL ice cream, I decided to give my heart what it wanted. It was time to create a GF & DF oatmeal raisin cookie recipe. Good lord, what the F took me so long!? These delicious pillows of heaven seriously satisfied my craving and then some.
Hands down, the most memorable and remarkable college course I took was “Women in the US Criminal Justice System” my senior year. The class took place in the recreational center of the local prison in our college town. Yes, you read that correctly; the course met once a week for 3 hours in the women’s minimum-security section of the correctional facility. No, we were not teaching the inmates, we were all, in fact, students. When we entered the so-called “classroom”, we were all equals; the college students referred to as “outside students” and the women living in the jail referred to as “inside students”, never once using the word “inmate” or “prisoner”. (I know you’re probably wondering right now why the heck I am telling you about this class in a blog post promised to discuss quitting my job on Wall Street to pursue my passion in the kitchen, but stick with me here.) At the end of the semester we were required to write a paper reflecting on what we learned from this experience. As incredibly moving this course was for me, and as much as I learned about the criminal justice system, I walked away from our last session with the realization that the inside and outside students all shared one thing: the fear of the unknown.