Fork Meal WIN! Hearty Chicken & Butternut Squash #IsaStrong

Are you guys ready for a #ForkMealWIN ?

Wait, what's a fork meal? Oh, right...

So on this journey I call life, I've decided to take control of my nutrition and am using a line of products that fills in the nutritional gaps in my normal eating. Delicious shakes, which are balanced meals and full of high quality protein, and 1-2 meals for me each day.  For the meals that I'm not having a shake, I call it a "Fork Meal."

So, anyway... you know that feeling when you totally win at dinner? It's delicious, easy, pretty, healthy, and didn't cost a fortune? Ya, I had that the other day. Enter: Hearty Chicken & Butternut Squash

It's fall here, crisp weather and sunshine through the golden leaves. Cool enough that you want something warm in your tummy, but it's not quite 'quilts and soup' weather (though I LOVE soup!). So I flipped open my recipe book from Isagenix "Simple Recipes, Your Best Results" to see what I could see. A warm, hearty, healthy meal - that wasn't soup (yet).

First, the ingredient list:

1 TBSP Olive Oil
2 Cups peeled and cubed butternut squash (you can use sweet potatoes here, too - or combine them both)
2 6oz boneless chicken breasts
1/2 Cup chicken broth (I used chicken bone broth)
1/2 Cup fresh green beans, trimmed
1/2 Cup walnut halves (I didn't do this - texture thing for me)
8-12 cherry tomatoes
1 tsp dried thyme
1 tsp minced garlic (I used 3 cloves)
Salt & Pepper to taste

Most of this was in my cupboard! Score!

The squash I picked up was HUGE, so I peeled and seeded the whole thing, and set all the extra aside to freeze for a later recipe. I just LOVE the color of butternut squash. It just FEELS warm and cozy.  I grabbed a bag of green beans, the last I could find, from a farm stand along with a big box of heirloom cherry and grape sized tomatoes. if you didn't know that cherry tomatoes can be all sorts of colors - you've been missing out! Deep purples, yellows, reds - they are a feast for the eyes!

Down to the (easy) cooking:

1 Heat the olive oil over medium-high heat. Add the butternut squash and saute for 5 minutes.  I like to leave the squash on one side to get a nice golden brown color and then stir/flip the pieces. 

2 Add the chicken to the skillet and cook for about 2 minutes per side. Again, I don't stir around too much - I like a nice crust and golden brown color. You may find that cutting the chicken into strips makes for faster cooking and easier serving. 

3  Add to the skillet the broth, beans, walnuts (if you're into that), tomatoes and spices. Stir to combine, cover and cook for 4-6 minutes, or until the beans are tender and the chicken is cooked through.

That's IT!  I just served this up on a plate and went to town, but you could make a serving or 2 of quinoa or wild rice and serve this over top.

My mouth and tummy were so happy with my lunch that day, and I had plenty of leftovers! I enjoyed this meal reheated almost as much as the first time - the squash does get a little "squishy" upon reheating, but the flavor is more complex as the spices have had time to really mingle.

Nutritional Values per serving (recipe serves 2):

520 Calories
28g Fat
28g Carbs
6g Fiber
7g Sugar
48g Protein

Honestly - I made this into 3 very large servings - I used a generous amount of veggies and 6oz of chicken is a lot for me. My numbers may have been slightly different than this, but geez - look at all that good stuff!

I'm going to keep working through the recipes in the Isagenix guide, but I'm always up for a great recipe that brings my healthy goals and taste buds together happily! I'd love to hear what you thought of this recipe and swap recipes for some of your fall comfort food favorites!

If you want to know more about my #IsaStrong Journey, shoot me a comment with your email or social media handle(s) and I'll reach out, STAT! :)  I'm on a mission to make others feel as great as I do!

Wishing you health and happy full tummies!

Until next time ~
<3 jen

It's Dessert Time! Recipe #5 - Banana Chocolate Mousse!

Hello Friends!

New year, new goals, and without fail, new hiccups. I missed my post last week because of poor planning and am late this week (should have posted yesterday!) for the same reason. Well, better late than never!

After a busy week and feeling more tired than usual, I've managed to stay out of the path of the flu bug and I'd like to credit that to listening to my body and resting to stay strong. So, for that I am NOT sorry for being late!  

In this recipe challenge, we've done a savory breakfast recipe, a full dinner, a side dish, and a snack. So, what's missing? DESSERT!  I'm always looking for tasty, rich, and healthy options for desserts. I like to try out the recipes before bringing to events or pot lucks, but it's always nice to share whole food, healthy options that still taste great!

Page 177 in "Eat Drink Shine" is Banana Chocolate Mousse!  

For this recipe, I made a run to my local Fresh Thyme store. While I had a couple items in my pantry, I needed to pick up the fresh ingredients and really enjoy roaming the aisles to see what interesting new offerings they have. I swear, it's the prettiest grocery store in town! While I can't usually afford to do my weekly shopping there (for cost and variety reasons), I really enjoy recipe trips there.

So, let's get started with the ingredients:

• 10 dates, pitted and soaked in water for 2-3 hours.
• 1 ripe banana, peeled and roughly sliced
• 3 ripe avocados, pitted and flesh scooped out of shells
• 1/2 cup maple syrup
• 1/4 cup raw honey
• 1/2 cup raw cacao powder or carol powder
• 2 teaspoons vanilla extract

I often have both organic maple syrup and raw honey in the pantry, but I was running low on honey, so picked that up, along with the avocados, cacao powder and dates.  

As I prepped the ingredients, it occurred to me again that I don't have a food processor. I have a magic bullet and a Blendtec blender, and while I was able to hobble the two together to make this recipe work, I feel like it's time to go ahead and get myself a new kitchen toy. I've heard a rumor that Blendtec has a food processor "attachment" and that would make me SUPER happy. I do so love my blender. It just doesn't work as well when there's no liquid or when there isn't enough substance to what needs processed. It just gets knocked to the outside walls of the pitcher.

This recipe goes together very quickly:

• Place the drained dates in the food processor (magic bullet!) and process for 1 minute. The dates may ball up, but that is fine. (mine didn't, but it took a couple of stops/scrapes/restarts to get up to the minute and fully smooth out the dates.)
  Add the banana and avocados and process another minute. (This is where I moved to the Blendtec - there just wasn't room in the bullet!)
  Add maple syrup, honey, cacao and vanilla and process for 1 minute.
• Chill the mousse in the refrigerator for at least an hour before serving (I chilled over night). Store in an airtight container; it will keep for up to 3 days in the refrigerator.
  
  I garnished with a shake of cacao powder and powdered sugar for contrast. I bet some fresh whipped cream on top with a sprig of mint would be amazing, too!

Divine Cocoa (raw cacao powder)

Of note:
First - How delicious is the smell, texture and taste of raw cacao? Wow... I thought "man, this little container is a little pricey and the package sure is pretty, but can it be worth it?"  Yes. Yes it is. The sense of smell can transport you to places you've been, places you've imagined or dreamed of, and just after popping the top off this little jar, I was GONE to a far off land of rich tastes and smells, and dreaming of decadent desserts, sweet mixed with spice, and warm sun on my face. Snap out of it, Jen!

Second - I've discovered that I prefer a much more mild banana flavor - so over ripe bananas aren't really my thing. I prefer a just-turned-yellow 'naner over the dark and ripe fruit. So, for future iterations of this recipe I'll use bananas that are closer to that new yellow stage. However, if you're a fan of a strong banana flavor, you'll LOVE this recipe.

This mouse is a thick, smooth, gorgeously dark chocolate treat. It smells divine (see what I did there?) and tastes like a big time splurge. 

Speaking of splurge, here's what it cost me to make it:

• Avocados - $.99 each - $2.97
• Dates - $2.34 (enough dates to make 2 batches and still sneak a few for snacks)
• Banana - I always have bananas on hand, but if you had to get them, you can usually get a bunch at $.59 per pound.
• Maple Syrup - Again, had this on hand, but for the good stuff you can expect to spend around $5.
• Cacao Powder - This is a little spendy, but in my opinion TOTALLY worth it. I can't wait to find another recipe that calls for it. $4.69
• Raw honey - I was running lo, so picked this up and a 16oz jar was $5.99. I chose raw, organic honey.  I have 3/4 of the jar left, so it'll be a while before I have to buy another bottle.
• Vanilla - Another pantry staple!

I gobbled up my portion, here's how pretty the other 3 were!

This recipe makes 4 generous servings, I'd say over a full cup each. Because of how rich it is, it could easily be split to 6 servings.  Grand Total: $21.58 or just $3.59 per person (with the 6 servings). 

The upside is, of course that once you have the pantry stocked, you could whip this up with a few items that need used up (bananas and avocados always seem to be in this category for me!). 

This mouse can also be used, according to the tip in the recipe book, as a vegan chocolate frosting or topping for cakes, cupcakes and ice cream. Now you're talking! I thought to myself while giving this a final wisking that it was a wonderful consistency for frosting or layered cake filling. 

What are your go-to healthy dessert recipes? I'd love to give one a try, so send it my way! Reach out in the comments! Sharing is caring, right?!

Until next time, here's to healthy meals, warm kitchens and full tummies! 

<3 Jen

Recipe #4 - A snack suitable for hiking, lounging, or Super Bowl LII!

Hello Friends!

It's been a busy week/weekend and I'm excited to have chosen a SUPER easy and yet SUPER tasty recipe from "Eat Drink Shine."  In addition to my blog recipe, I've also been making lots of soup in the Instant Pot (if you don't have one, I suggest getting one! So versatile and easy to use, and TONs of sites and pages with tips and members who you can reach out to for help.). I've made a lentil w/ ham and today a fabulous minestrone soup with beef sausage and spinach. I enjoyed that today for lunch, after walking my pup. It was a brisk 22 degrees outside at 1pm! I was thankful for my favorite hot tea and warm bowl of whole foods ready to warm me up from the inside out.

Anyway - my pick for the blog this week is something that you can snack on, add to a delicious salad for a flavor burst and some crunch, not to mention fiber and protein! 

So, from page 76, Roasted Chickpeas!

This is so easy and, again, uses items that I already have in my pantry. When folks say, "I don't know what to have for dinner, there's nothing in the house," I just want to scream, "check your pantry!!!!" So many yummy things can come from ordinary items when combined thoughtfully.

Many of us have spent good money on what we think are healthy snacks at the grocery store or market - only to read the label and find out all the extra added "stuff" that's been put into our previously thought of as healthy snack. (Wasabi peas are delicious, but some varieties have high fructose corn syrup. Why?)

Anyhow - here's the super short list of ingredients:

• 2 cups cooked chickpeas (if using canned, use a 15 oz can)
• 2 tablespoons extra virgin olive oil, 
• 1/2 teaspoon of sea salt
• 1 teaspoon of garlic powder

Yup, that's it!

1. Start by preheating your oven to 400 degrees and preparing your baking sheet. I like to use parchment paper, it makes clean up a snap!
2. Rinse and drain the chickpeas and pat dry with a towel. 
3. Wisk the olive oil, salt and garlic together in a bowl, add the chickpeas, then toss to coat. 
4. Spread the chickpeas onto your baking pan, ensuring an even single layer. 
5. Roast in the preheated oven for 20 minutes. Then, give the baking pan a gentle shake and roast for another 5 minutes.
6. Remove from the oven and serve immediately.  The chickpeas will keep for up to 4 days at room temperature in a sealed container.

That's IT?! 

Oh yea. 

And, as I'm snacking on them right now, as I type, I can tell you that they are very tasty, savory, light, but substantial. I can totally imagine using some other spices to add some heat to these - Cayenne pepper or Italian seasonings. I can also imagine these sprinkled in a spinach salad for a little texture, or tossed with scrambled eggs and veggies. They might even make it into a savory trail mix - like that Pub Mix that everyone loves - only this is so much better for you! 

Ok, I'm getting a little carried away - but you get the point.

Salt, garlic powder and EVOO are pantry staples. And a can of beans is less than $1.00. So, next time I'm going to make a MUCH bigger batch. Mine are almost half gone already.

I hope you all enjoy this light and delicious snack! I'd love to hear what you're making for the Super Bowl this weekend, or what your go to healthy snack is! I love my food - so I try to find healthy versions when I can!

Until next week, here's to healthy meals, warm kitchens and full tummies! 

<3 jen

Recipe #3 - Baked Mac & Cheese

Greetings friends!

It's been a cold, snowy day (again!) and thus the perfect day to stay home and cook! I purchased all of the ingredients for this week's recipe a few days ago, but had enough going on that I just didn't get a chance to put this together. Not only did I get this recipe done, but I also made a big ol' crock pot of Lentil Soup - so I've got comfort food for days! I took some of the soup over to my neighbor after we shoveled (again). He doesn't cook and is looking forward to giving me some feedback on the soup. Plus, there's no way I can get through it all on my own.

Baked Mac & Cheese with Cauliflower page 140 of Eat Drink Shine

I'm gonna have plenty of this Baked Mac & Cheese to share. The recipe says that it serves 4 to 6 - but I'll bet it'll make 8 servings. Especially when paired with a green salad.

This is a veggie, cheesy, bacon-y beauty! Ready to check out the ingredient list? Let's get to it:

• 10 oz brown rice elbow or Penne pasta, or Baked Spaghetti Squash (a recipe found on p. 126)
• 4 tablespoons unsalted butter
• 3 tablespoons brown rice flour
• 2 tablespoons mustard powder
• 3 cups milk
• 3 cups shredded cheddar cheese
• 3 cups cauliflower, chopped into small pieces and steamed for 5 minutes
• 1/2 cup Pecorino Romano cheese, grated
• 1/2 cup breadcrumbs
• 1/4 cup crispy crumbled bacon (optional)
• Sea Salt, to taste

I decided to double up on the recipe goodness, and made the baked spaghetti squash. I cut a squash in half, rubbed olive oil on it, and added salt and pepper. I roasted it for 45 minutes at 425 degrees. Then, used a large fork to 'shred' the flesh into a noodle like texture. EASY! I've done this before instead of spaghetti noodles or zoodles. It's fun to mix it up!

It also says that the bacon is optional. Pshaw! Of course I'm going to have bacon, I'm only human, after all!  I cook my bacon in the oven, on a cooling rack over a roasting pan, about 20 minutes at 425 degrees.

The cauliflower also has to be precooked before starting the recipe - I was able to find a bag of Organic Cauliflower Rice (which saved me the time it takes to chop/grate the head of cauliflower), and I steamed it for 5 minutes in my Pampered Chef self-draining microwave steamer. So easy!

I prepped the bacon and cauliflower while the squash roasted, and did some clean up as I went. This is what keeps me from loosing my mind in the kitchen. I can't stand finishing a new recipe and turn around to find a sink full of dishes and a dirty counter. I prefer to clean up as I go. It makes things better for me. 

Do you clean up as you go or wait til the end? I'd love to know!

Ok - let's get down to brass tacks...

1. Preheat the oven to 350 degrees
2. Cook the pasta according to the package directions (or squash according to the recipe), drain and rinse well. toss in 2 tablespoons of the butter and set aside.
3. Melt the remaining 2 tablespoons of butter in a large pot on medium-low heat. gradually add the flour and mustard, whisking constantly for about 2 minutes to make a roux.
4. Gradually add the milk, still whisking constantly, until a sauce forms, approximately 4 minutes. Add the cheddar and whisk until it melts into the sauce.
5. Add the steamed cauliflower. Season with sea salt. 
6. Pour into a baking dish and top with the Romano, breadcrumbs, and bacon. Bake approximately 10 minutes, until it is hot and the top is golden brown and crispy.
7. Let rest for 5 minutes before serving.

One thing I love about this book is that the recipes all seem (so far, anyway) very straight-forward and beginner friendly. I'm not completely unfamiliar in the kitchen - but I'm no gourmet  either. I appreciate the simplicity - lots of fresh food and spices that I'm likely to have in my home, or be able to find at my local grocery stores.

Here it is, right out of the oven... resting. (Killing me!!!! It smelled So. Good.) My first thought was - WOAH! this is a LOT of food, mostly veggies and cheese, but this is a large baking dish and it's FULL. This would be amazing for a family for 4, plus leftovers for mom or dad. But for little ol' me?  I would consider cutting this in half, or saving it for pot luck days.

So, what's the verdict? 
It's tasty! But I'll make a few modifications.

1. I'll use noodles, probably an elbow shape or maybe a spiral noodle.
2. I'll use less milk - it was a little soupy for my taste. Even after reduction in the sauce pan and baking/resting. I like a creamier mac & cheese. Part of this, I believe, is that I used the squash which has a higher water content than a starchy noodle.
3. I'll use much less of the mustard powder. The flavor is pretty strong, and I don't feel it blends well with the cheddar. I may even play around with other seasoning to see what I like. 
4. I may consider mixing in broccoli instead of cauliflower, I'd like the color contrast and I just prefer broccoli! 

I enjoyed a serving, approximately 1/6 of the total baking dish, along with a nice spinach salad for dinner tonight after scooping snow for the second time. Warm and cheesy, with lots of the things that make comfort foods what they are (cheese, bacon, warm and filling). 

I'll be packing this up to share with neighbors and friends. I'd love to hear what you think, how you adjusted the recipe and what spices you chose to use.   The important thing for me is that I'm eating good food at home, prepared with thought and care, and eaten mindfully. All things I'm working on for a healthier and happier ME.

Cost for this recipe:  

Again, much of what this recipe called for I already had in my pantry. But some of the items you may need to pick up are:

• Squash, or your favorite pasta (they suggest a gluten free pasta variety) - Spaghetti Squash $2.69 each.
• 3 tablespoons brown rice flour - I actually didn't use rice flour - I just used whole wheat flour that I had at home. I did look for rice flour at my local grocer, and decided for 3 tablespoons, I'd skip the expense. It runs $4.99 for a 24oz package.
• 2 tablespoons mustard powder - I didn't have this, and would use much less next time, but new it ran me $3.97
• 3 cups shredded cheddar cheese. I cheated a little and bought pre-shredded cheese, 2 packages is about 4 cups, so I had leftover cheese for quesadillas! I spent $5.18 on cheese
• 3 cups cauliflower. I bought the pre-grated cauliflower rice - $4.49
• 1/2 cup Pecorino Romano cheese. Cheese is always expensive, but you don't use much here, so I'll be able to enjoy it in another recipe! $4.89 
• 1/2 cup breadcrumbs. I prefer Panko to regular breadcrumbs, and the recipe calls for gluten free. Again, fur the amount to be used, I chose not to spend $3.34, and just used the Panko I had in my pantry.
• 1/4 cup crispy crumbled bacon (optional). If you don't have bacon in your frig, who are you?! Ahem, I mean, depending on the brand and cut of bacon you like, cost can range quite a bit. I grabbed a thick cut maple bacon for $4.49. Watch the ads and sales and freeze bacon!

Grand Total: $34.04     For 6 Servings:  $5.67

Throw together a quick salad and you've got a yummy meal for well under what you'd spend at a fast food or sit down restaurant. And you'll feel better about it, too.

I'll let you know how this one reheats - there's gonna be lots of leftovers!  Looking forward to hearing from you - what do you like, what would you change in this recipe?

Until next time, here's to healthy meals, warm kitchens and full tummies!

<3 jen

Recipe #2 - Whole Roasted Chicken with Maple Roasted Veggies!

Hello Friends!

It's been a cold and snowy week here in the Big O, and so I have been happy to stay home and cook, do some home projects and read. My poor pup is really sad though, it's been way to cold to go our for our normal walks.

The upside is that I got this week's recipe done on Thursday and got to enjoy a delicious dinner and leftovers! So, let's say we just jump right in!

This week's entry from "Eat Drink Shine" is page 108 - Whole Roasted Chicken with Maple-Roasted Vegetables. Man, oh man, does this look amazing! Cold weather comfort food, coming at'cha!

Starting with the Ingredient List:

• 2 tablespoons extra-virgin olive oil

• sea Salt

• 1 whole roasting chicken (the book prefers free-range, about 4lbs)

• 2 lemons, halved

• 3 cloves garlic

• 5 sprigs of rosemary

• 2 tablespoons raw apple cider vinegar

• 1 1/2 cups chicken stock

• 1 1/2 tablespoons maple syrup

• 1 tablespoon unsalted butter (optional)

• 3 medium apples (honeycrisp, fuji - I prefer Pink lady!), peeled, cored and cut into cubes

• 3 carrots, peeled, large diced

• 1 large sweet potato, peeled large diced

• 1/2 onion sliced

• 1/2 bulb fennel, sliced

So, because it was SO COLD, I didn't feel like going out to shop - and that worked out great since I had all of these items in my frig/pantry/freezer, except for the fennel. And here's why: I don't care for fennel. It has that licorice flavor that I don't like much. So, I modified the recipe and swapped the fennel for cumin.

I even had REAL maple syrup from an overnight oatmeal recipe I tried. I wish I had the good stuff from Canada... maybe I should see if the couple of native northerners I know could bring me some back... 

Anyway! I was able to get this going without bundling up to go outside - winner winner, chicken dinner! 

(Literally! HA! I'm sorry. I'm a huge dork!)

I preheated the oven to 400* F, got out my big roasting pan and pulled my thawed whole chicken out of the frig.

Let's get to the work:

• Rub the olive oil and a generous amount of salt on the chicken. Put the lemon, garlic and rosemary into the cavity of the chicken and set aside.

• In a small sauce pan, combine the vinegar, stock, maple syrup, butter and a healthy pinch of salt. Cook over medium heat until reduced by half.

• In the bottom of the roasting pan, arrange the apples, carrots, sweet potato, onion and fennel (or not. ;) ) to form a 'bed' for the chicken. Pour the chicken stock mixture over the vegetables and lightly toss to coat. Place the prepared chicken on top of the veggies.

• Roast the chicken until it reaches an internal temp of 165* using a meat thermometer.

• Transfer the chicken to a platter and let rest 15 minutes before serving with maple roasted veggies.

OMG - this was super easy! I mean, even I can handle this one, without any special kitchen utensils! In fact, I didn't even use the one the recipe technically called for - a peeler.  Wanna know why? Sure you do:  I try to, as often as I can, avoid peeling my fruits and veggies. So much of the "good stuff" is in the skin, that I feel like unless it compromises the texture or flavor of a dish, I'd just as soon leave the peel on. So, I did. And everything was delicious! (I do wash the bejesus outta everything first though!)

The toughest part was calculating the cooking time. The whole bird I had in my freezer was about 6 pounds, and I didn't want to over cook it. There's a TIP in the recipe that estimates 22-25 minutes per pound. I roasted my bird (nearly 6 pounds) for 2 hours and it was PERFECT. 

Not only was this meal delicious, it was so pretty! The golden brown of the chicken with warm golden colors of sweet potato, onion, apples and carrots felt like one of those feasts you'd share with your family as the leaves turned in the fall, or something to brighten your corner of the world on a stark and cold winter day - which exactly what it did for me!  The aroma of the chicken and veggies filled my house and I couldn't wait to eat. The 15 minutes of "rest" for the chicken was TORTURE!

For this meal, I decided to enjoy the breast meat, so I carved out the 2 breasts by slicing along the back bone and away, and then above the wing and towards the inside. The chicken was moist and tender and came away from the bones easily.

I plated my chicken, veggies, half a pear and a strawberry for some sweetness to counter the savory chicken and veggies. 

Next time I'll pair with a deep green salad of spinach and greens, cranberries and feta cheese and a light balsamic dressing. Oh, I can't wait to have this again!

I should warn you, if you're a foodie, and really enjoy savoring your food - this could get you into trouble at the table. I was having what I can only describe as a nearly orgasmic experience, a foodgasm? I dunno, but I was all, "oh, yum, mmm, this is... oh... so... good..." and my hubster was giving me the "are you kidding me" look through most of dinner. Sometimes he just doesn't get me... What can I say, I enjoy my food.

For my leftovers, I worked to get all the remaining meat off of the bones, I had quite a bit left. The recipe says this will serve 4-6. I think, even with my slightly larger bird, that this is a solid 4 servings.

If we decide that this recipe made about 4 servings, let's talk about the cost to make it, and how it reheated.

If you're a poor college student or bachelor with nothing but baking soda, beer, and leftovers in your frig, or pantries that are bare, this recipe could set you back a little. But for the average every day family, the ingredient list is full of pretty standard items. ( I suppose for some, beer and a box of baking soda is standard. Huh, that's weird.)

The following items I'm sure you have in your pantry or frig on the reg:

• 2 tablespoons extra-virgin olive oil
• sea Salt 
• 1 tablespoon unsalted butter (optional)
• 1 1/2 cups chicken stock
• 2 tablespoons raw apple cider vinegar
• 5 sprigs of rosemary - I used dried rosemary.

The rest of these you may not have all the time, but they are plenty easy to get:

• 1 whole roasting chicken (the book prefers free-range, about 4lbs) -  I found that this can very quite a bit - but I paid about $2.69 per pound. (10.76)
• 2 lemons, halved - $.89 each (1.78)
• 3 cloves garlic - Fresh garlic runs about $.50 per bulb. (.50)
• 1 1/2 tablespoons maple syrup - Mine was $5.99 for the bottle, but remember, I had it on had from another recipe, and only used 1 1/2 table spoons, so I'll have plenty more to use later! (5.99)
• 3 medium apples (honeycrisp, fuji - I prefer Pink lady!), peeled, cored and cut into cubes - these run about $1.59 per pound. 3 apples is about a pound! (1.59)
• 3 carrots, peeled, large diced - about $2.00 per pound, 3 carrots was less than a pound. (2.00)
• 1 large sweet potato, peeled large diced - you can get a 3lb bag for about $3.49, with usually 4-5 potatoes (1.00)
• 1/2 onion sliced - my onion was good sized and cost me just over $1.00. (1.00)
• 1/2 bulb fennel, sliced - I skipped this in favor of cumin that I can in my pantry. Fennel runs just over $1.00 each bulb. (1.00)

So, you can see with a well stocked pantry, this recipe doesn't really require much that you wouldn't have on hand for a normal week of cooking.  But if you had to purchase all these items, it would set you back $25.62. Still, divide that by 4 servings and you have a delicious meal for $6.41 per serving! not too shabby!

Leftovers are my life!

I enjoy most of what I cook several times, and usually have some to share. Things need to reheat well and/or freeze well in order for me to make it a regular in my rotation. This gem did not disappoint! I heated the chicken with the veggies and the juice from the veggies kept the chicken nice and moist. Moist. Does that word bother you? Not me. Moist, moist, moist. I love moist chicken. omnomnomnom...

Enjoy this flow chart from one of my favorites, The Oatmeal -->

and also, sorry... 

Anywho - I loved this recipe and I hope that you'll give it a try! Let me know in the comments how you modified it, or if you made it as written. Did your family enjoy it?  I'd love to know!

Here's to healthy meals, warm kitchens, and full tummies!

Until next week,

<3 jen

Recipe #1 - Avocado Hollandaise

Hello Friends!

So, here I am, ready to share with you the first recipe I chose out of "Eat Drink Shine: Inspiration From Our Kitchen" -   Avocado Hollandaise!

Ok, ok... I know that a hollandaise sauce isn't really going big or going home - but I figured that it's best for me to start off small, you know, K.I.S.S. (keep it simple, stupid for those of you who didn't know).

Those who know me may notice how much I love 2 things: eggs and avocado. I eat them on the reg because they are versatile, packed with nutrients (protein, healthy fat, not to mention all those micronutrients) and DELICIOUS. So, when I opened the cook book to Chapter 1, Wake Up & Shine, I got a little excited. Several recipes in this chapter are close to recipes that I already enjoy. These Blissful Sisters and I were meant to be together!

So, let's get started: First, the shopping:

The very best part of this recipe is that I only needed to purchase ONE thing! Everything else I have on hand in my cupboards or frig, because, like I said, I eat them regularly.

• 1 ripe avocado (How do you know when an avocado is ripe?)
• 1 tablespoon fresh lemon juice (took me about a quarter lemon to get this much juice.)
• 2 teaspoons chopped fresh dill (This is what I had to purchase, in the summer, my herbs & spices garden would have this for me!)
• 1 teaspoon hot sauce (I used Tabasco)
• 1/2 cup extra virgin olive oil (a pantry staple!)
• sea salt, to taste (we LOVE our pink Himalayan sea salt!)

Serving suggestion is to drizzle this hollandaise over poached or soft boiled eggs and on a bed of greens, so add to your list:

• eggs (for how ever many folks you're feeding - for me, 2 please)
• 1 handful of fresh/organic greens, spinach or kale. (I have spinach on hand for smoothies, salads, and more!)

... they also have an AMAZING sounding cured salmon recipe that calls for this sauce and/or an avocado mash. But that takes 3-4 days in the frig, so it's going to have to be put on the back burner. (Sorry for the kitchen pun, I can't help myself!)

Ok, now that we have our ingredients, let's get this creamy deliciousness started:

• Cut the avocado in half, remove the pit, and scoop the flesh into a food processor or blender. (Blendtec for me!) Blend for 30 seconds or so.
• Add the lemon juice, dill and hot sauce and pulse two or three times. 
• Slowly drizzle in the olive oil and pulse until the mixture is smooth an pourable.  If the sauce is too thick, you can add water, a tablespoon at a time, until the desired consistency is achieved.
• Season with salt just before serving.

While I LOVE my Blendtec, I've found that using it as a food processor, especially small batches, it's just too powerful and the pitcher is too large. So, it took some patience and plenty of scraping to keep the avocado flesh within reach of the spinning vortex of doom, er, the blades.

So, now that I had the sauce, it was time to cook something to pour it on!

I love poached eggs, and my great grandma Lillian used to wave her magic wand (a silver slotted spoon) and create the perfect textured, perfectly soft boiled, folded neatly poached eggs. I am not my GG Lillian (well, for many reasons - one of which is that I've never owned a monkey!). So, I use a modern convenience that allows me to have very good poached eggs out of the ... ... ... microwave. I know, it's sad. But, it's yummy and fast and better than eating powdered donuts or sugar cereal every morning, right?

So, I grabbed a couple of eggs, cracked them in my egg poacher, sprinkled on sea salt, pepper and a little paprika, and placed them in the magic box for 1:05. While that was cookin', I grabbed a plate, some spinach and 3 fresh strawberries.

And here it is!

First Bite:  Warm and gooey yolk mixed with the cool, creamy and a little zippy (remember the Tobasco!) of the sauce was a fantastic pairing! There was too much soft texture for me, though. I needed some crunch, so I went ahead and toasted some of my favorite organic and seedy bread. Toast really brought out the texture and subtle flavors between the slightly salty yolk and the tang of the lemon and dill and bite of the Tobasco against the sweet avocado. The pictures show my avocado almost over-ripe, but the flavor was perfect!

Second, third, and ... well, last bite:  10 out of 10, would make again!  Eggs are always satisfying, but this felt fancy without being a lot of work. Easily something I could mix up during the week. The lemon, dill and Tobasco weren't flavors that I'd ever put together, but I'm glad I did!

The book's TIP for this recipe is to make and use the same day for best flavor. The recipe also suggests that it's a great dressing or sauce for a green salad, fish, rice, a dipping sauce for veggies and to use in lieu of sandwich spread. So, it'll be interesting how it tastes and looks tomorrow!

One of the many reasons I wanted to spend some time writing and cooking with all of you is to practice more mindful eating. So often we let life get in the way of truly enjoying whole and wholesome foods, from eating them sitting down with utensils and conversation, and allow those foods to nourish more than our bodies.  Convenience foods, and scheduling tug-of-wars between work, activities, and errands, have all but ruined dinner time for many.  I'm excited to take the time to chop and mix, taste and savor, and eventually wield my own silver slotted magic wand. I'm a masterpiece in progress, and I'm excited to share that process with all of you!

If you'd like to find this recipe: Eat Drink Shine, Page 26
Makes about 1 Cup
Estimated cost to make:
If I had to purchase all items - 

• Avocado - $1.25
• Lemon - $.89
• Fresh Dill - $2.19 (but I didn't use very much!)
• Hot Sauce - $3.14
• Extra Virgin Olive Oil - around $5.00 (but can be MUCH more, depending on brand)
• Sea Salt - $5.99 

For a Grand Total of $18.46. But, let's face it, the only part of this recipe that is used completely is the avocado. I bet you'll find you have most of these items in your pantry and frig already. And if you do, stop what you're doing and make this hollandaise!!!

I hope you have a chance to enjoy this sauce, and look forward to hearing what you think!

Until next time, with a full tummy and a happy heart <3

jen

"Be Fearless in What Sets Your Soul on Fire."

Greetings, friends!

I can't believe it's been over a year since I sat down and opened this page. I've no excuses for my hiatus, I've no good reasons. But I can tell you with all certainty that I've missed it, that I'm excited to be focused anew, and that I'm looking forward to sharing with all of you.

Is it coincidental that I'm starting this off in 2018, New Year's Day?  Well, no. I'm not really about the "new year, new me" that so many embrace this time of year, but I do happen to believe that every day is an opportunity to make new choices and be the best version of yourself. Today is as good a day as any!

I've been playing tug-of-war in my brain with what I'm meant to do in this lifetime, where I'm meant to be, how I'm to get there, and who I'm taking along with me. (The fact that the Powerball is over $400 Million may play a small part in my day dreaming!) And, well, let's face it... I'm not getting any younger. Having kids who are all but out of the house, and grandgirds (grand daughters) to boot makes you stop and think about how you spend your time. When it's just me, the hubster and our puppa - what will occupy my time? Will I be happy? Successful? Content?

I'm the only one responsible for my happiness. And I've decided that it's time to do what I love. It's time to make the things that light me up a permanent part of my daily routine.

Writing. Writing has always lit me up. Sure, sometimes it's newsletters for my employer, jokes and handwritten notes to friends and loved ones, a silly semi-comic book style story about my dogs... whatever it is, I enjoy the process of it. I enjoy the discipline of it, the revisions, seeing things through new eyes, the art of it - painting a picture in my mind that I can share, but mostly I love that it's mine. It's selfishly, wonderfully mine. An exercise for my mind, relaxation for my soul, humor for my heart, and break for my body.

You know what else really gets me going? EATING. I love to eat. I love colorful dishes presented beautifully (you'd know this if you follow me on Instagram). Sometimes it's an easy meal I've prepared, or something that I've ordered at a restaurant - but the way food LOOKS is sometimes as great as how it tastes.  I love to try new and exotic foods. Not like bugs or animal feet or anything, but combinations of spices and seasonings, new veggies and fruits that aren't in my weekly grocery basket, and new combinations of the foods I already know that I love.

So - what am I getting at? I'm going to combine 2 of the things that light me up as a weekly practice.

A couple years ago, a friend gave me a cook book as a gift: "Eat, Drink, Shine: Inspiration From Our Kitchen" by the Blissful Sisters, Jennifer, Jessica and Jill Emich. This is a beautifully illustrated cookbook that is both gluten-free and Paleo-friendly.  It's been sitting on my counter, hiding behind dishes drying on the mat, between the bread maker and the Blendtec. Well, it's time to get it out!

I am not following any special diet, nor am I restricting foods that I can eat. What I am interested in is approaching food with a different perspective, broadening my horizons to more whole foods and recipes that require more time and care. 

I want to enjoy shopping for the items in the recipes separate from my weekly family grocery trip. I'll share where I find the ingredients and how a trip to the grocer doesn't have to be hurried and stressful, but an errand of self love and care.

I want to share how I prep food in my home. We live in modest home, without all the ooh la la granite, stainless and fancy kitchen gadgets. We live here, we eat here, we laugh, and make messes, and scratch the wood finish on the dining table  (I call it 'character'!). But it's real.

I want to share visually and through words - how it looks in process and on my plate. I want to tell you how it reheats (you know that the hubster won't eat most of these recipes - he's quite finicky)  because I love leftovers! I want to share with you the approximate cost per meal/per person, so you can see that many of these recipes are practical, delicious and can be part of your weekly menu.

I'm going to combine my love for writing and food to take myself through the cookbook, one recipe each week. 

(BTW - Full disclosure, I'm not affiliated in anyway with the Blissful Sisters, their shop in Colorado or their publisher. I'm not being paid, reimbursed or in any way compensated for these entries. It truly is for me, an exercise in self love.)

This exercise will help to keep me focused on practicing my writing, sticking to deadlines, and staying true to my mantra that "Food is fuel, but that doesn't mean it has to taste like crap!"  Ha!

I hope you will join me each week to see what's cookin' (I'm so punny!) and share with me your thoughts on the recipes, life, whatever! I'd love this to be a conversation among friends, and conversations are best when they go both ways!

I'm off to bed soon, but wanted to get this out - mostly so that I can't chicken out! Stay warm, stay happy, but most of all...

"Be Fearless in the Pursuit of What Sets Your Soul on Fire!"

- unknown

All my best,
Jen