Ginger Chicken

I cooked my heart out this weekend, and then I cooked some more. It took a little time to get back in the swing of things, but I am officially back in action. I have a ton of recipes to share over the next week thanks to all of my hard work, and I am starting off with a delicious ginger chicken concoction that my little brother Brandon and I dreamt up. He came to visit on Sunday to check out my new place and hang out, and we cooked a feast. We went to Fairway to pick out ingredients, and the pharmacist/homeopathic-lover was chatting with us and thought Brandon was my son! Apparently I am not aging as gracefully as I may have thought. Brandon taught him an important lesson that you should always assume the woman is the older sister, because you can never go wrong. I couldn't agree more, so hopefully we taught this guy a thing or two. I was thrilled to have Brandon's company, and he was a fantastic sous chef. He taught me a lot about foreign policy, new technologies, and life as a high school student in 2013. Hopefully with his new cooking skills and recipe ideas he will be even more of a lady killer than he is already! By the way, we decided to name this chicken "ginger chicken" for a reason. Do not try it unless you love ginger! Don't say we didn't warn you...

Ginger Chicken: Serves: 4, Prep time: 20 min, Cook time: 75 min

Ingredients:
- 4 organic, free-range chicken thighs (about 1.5 lbs. total)
- 1 large sweet onion, sliced
- 1 medium butternut squash, peeled & cubed
- 1 Tbsp olive oil
- 1 inch piece of fresh ginger, peeled & chopped
- 6-8 large cloves of garlic, peeled & chopped
- 1/4 cup fresh mint, finely chopped
- sea salt and pepper

Instructions:
1. Preheat oven to 350 degrees
2. Bake cubed squash in a little water for 30 minutes until soft, and then drain the water
3. Season chicken thighs with salt and pepper, and add them to the pan with the squash
4. Add the onion, ginger, and garlic, and drizzle with olive oil
5. Stir to mix, and then add the mint and some more salt and pepper
6. Bake for 45 minutes until chicken is cooked through

  

  

Spring Spinach Salad

Happy May! I have been beyond MIA, and my poor blog has been neglected (I think I have said this one too many times lately...). The past couple of weeks have been nonstop madness, mostly due to my move back to Stamford. Thanks to a lot of help (thank you family!), I was able to move, unpack, decorate, and get totally settled in 96 hours. I have a lot of scratches and bruises to show for it, and I am so thrilled with my new place. Home to me should be a place of serenity and love; I am so grateful to have my own apartment again and build a home in the exact way that makes me feel fulfilled and comforted. I was able to sell most of my furniture before the move so I could get a fresh start in all respects. I am loving the new furniture, my wonderful building, and most importantly being closer to family, friends, and colleagues again. In the midst of all the greatness, I am learning to readjust to office life. This is the fourth day in a row that I have dressed up, worn heels, blowdried my hair, and engaged with dozens of people - definitely a record for the past 2 years! As the weeks go on and I adjust, I will find a way to make time for my cooking and blogging and share some wonderful spring meals with all of you. My first recipe is a great spring salad for those on the go. My cooking is much more strategic now since I am planning many meals in advance to bring to work with me. I love a good salad, so I prepped all of the ingredients on Sunday night and then threw a fresh salad together each night to bring the next day to the office. The ingredient options are endless, and I will be sure to share all future creations!

To the right you will see my brand new dining area in my new place. The chairs are missing (they will be delivered on Saturday), but you can see the table is just dying for some visitors and a dinner party! I can only imagine all of the meals and wonderful times that will happen around this table over the years to come. There are two leaves hanging out in my closet, so I can seat up to 10 people! There are many great things ahead, and I am very excited for this new chapter of my life. Looking forward to feeding you along the way!

Spring Spinach Salad: Serves 4, Prep time: 30 minutes, Cook time: N/A

Ingredients:
- 8 cups organic spinach, washed
- 1 lb. cooked organic chicken, chopped or shredded (I poached mine)
- 1 avocado
- 4 kumato tomatoes
- 3 small sweet peppers, chopped (use red, orange, and yellow for a beautiful mix!)
- 1/2 cup pomegranate seeds
- 1/4 cup ground flaxseed

Instructions:
1. Grab 4 tupperware containers (if you are packing these to-go)
2. Put 2 cups of spinach in each container
3. Split remaining ingredients equally amongst the 4 containers
4. Top with your favorite homemade paleo salad dressing or a little lemon juice, olive oil, and/or balsamic vinegar

Fiesta Chicken Bowl

I have spent the last couple of days with a heavy heart thinking about the tragedy that happened in Boston on Monday. I flew to Minneapolis around noon on Monday and landed just after 3pm. I had dozens of texts and messages when I landed, and I quickly learned what happened. I am beyond thankful that everyone I know was OK, but I can't stop thinking about all those who were heavily affected both physically and mentally. My thoughts and prayers are with everyone involved, and I can only hope that nothing like this will ever happen again.

Amidst all of the tragedy, it has been inspirational watching the city come together even from afar. I have mixed emotions for my travel home on Friday with only 4 more days in Boston before I move. In my last few days, I plan on seeing as many friends as possible, feeding people delicious food cooked from my heart, and soaking up all of the positive experiences and energy that Boston gave me throughout the two-year roller coaster. As you reflect on the events from this week, all I can say is to grab your loved ones, make a beautiful meal, and appreciate the little things in life because life and love are as precious as anything.

Fiesta Chicken Bowl: Serves 2, Prep time: 5 min, Cook time: 15 min

Ingredients:- 1 Tbsp. olive oil or coconut oil
- 1 medium sweet onion, sliced
- 6 cloves garlic, sliced
- 1 cup sweet bell peppers, chopped
- 8 oz. poached chicken, chopped or shredded
- Fine sea salt & pepper to taste
- 1/2 avocado, sliced

Instructions:
1. Heat oil over medium heat
2. Add onions and garlic and cook until lightly browned, turning often (about 10 minutes)
3. Add peppers and chicken (chicken should be pre-cooked) and cook for another 5 minuntes
4. Add salt and pepper to taste, and then top with avocado slices

  

  

Sweet & Savory Moroccan Chicken

Who likes moving? Most people assume that I love to move given the fact that I am about to move into my EIGHTH home in 6 years, but that couldn't be further from the truth. While I love to be out and about and travel, I truly am a homebody, and I appreciate a good sense of stability and home more than anyone. I'm hoping that move #8 is a lucky one, because it has been a rocky road for sure! Today was quite a day, and my apartment is upside-down. I met a few interesting characters from Craigslist, and I successfully sold the majority of my furniture. Now I just need to get through 5 whirlwind days of travel for work, and I will officially be in the home stretch. My blog will be a bit neglected over the next week or two, but I am almost up to my 100th recipe, so you should have plenty to keep you busy in the meantime.

Tonight's recipe is thanks to a trifecta of inspiration: a chicken tagine dish that my friend Kat made to one of our ladies' night potlucks, all of the amazing spices in the food in Dubai, and my new favorite restaurant in Naples called  Bha! Bha! Persian Bistro that I tried with mom and Ron. My entire apartment smelled heavenly while this cooked, and it couldn't be any easier. You will love this dish! 

Sweet & Savory Moroccan Chicken: Serves 8, Prep time: 15 min, Cook time: 40 min

Ingredients:
- 2 lbs. boneless, skinless organic chicken thighs
- 1 sweet onion, sliced
- 8 cloves garlic, peeled & sliced
- 1 Tbsp. olive oil
- 2 tsp. ground cumin
- 1 tsp. cinnamon
- 1 tsp. turmeric
- 1/2 tsp. fine sea salt
- 1/2 tsp. pepper
- 8 oz. dried apricots
- 8 oz. dried plums / prunes (get pitted!)

Instructions:
1. Preheat oven to 375 degrees
2. Rinse chicken, pat dry, and arrange in 2 pans
3. Add sliced onion and garlic
4. Drizzle the olive oil on top and mix to combine
5. Add all spices
6. Top with apricots and plums
7. Bake uncovered for 40 minutes or until chicken is cooked through with no pink

  

Broccoli Butternut Soup

Today is a great day for so many reasons. Most importantly, I started my day with a 5-mile run. I haven't written anything in my blog about my running challenge because I wanted a solid month under my belt to erase any fear of quitting. Many of you know that running is my absolute least favorite activity. It makes me feel like a 300-lb. elephant flopping around, and my poor little flat, bunion-filled feet get miserable. I love essentially all other exercise, but I have never been a runner. In a moment of madness last month, I decided that I should create a 20-week running challenge for myself building up to 10 miles. The thought of running 10 miles seems so insanely impossible, but I am constantly reminding myself that it is purely mental. I try to exercise every day and have a great fitness level, so there is no reason I can't overcome my arch nemesis (the treadmill). I am proud to say that tomorrow completes my fourth week without a single slip from my training schedule and a total of 57 miles logged. I am now officially accountable to reach my goal, so I will keep you updated on my progress! 

Today's recipe is another soup! I know I am a little obsessed with creating new soups, but they have been so great for breakfast since I strayed from my old go-to of oatmeal. I decided to make broccoli butternut soup because I liked the way the name rolled off my tongue. I had to include a picture from my recent trip to Florida because the scenery matches this soup perfectly! I don't know about you, but I think this is the sign of a great day. Time to cook up a feast for tonight's farewell paleo potluck... have a fantastic weekend!

Broccoli Butternut Soup: Serves 8+, Prep time: 15 min, Cook time: 65 min

Ingredients:

- 1-2 Tbsp. olive oil

- 2 large sweet onions, chopped
- 1 large head of garlic, peeled & chopped

- 1 bag baby carrots, chopped

- 1 bag celery hearts, chopped

- 4 large broccoli crowns, chopped

- 1.5 lbs. butternut squash, cubed
- 5-6 cups organic vegetable broth/stock

- Sea salt and pepper to taste

Instructions:

1. Heat olive oil over medium heat

2. Add onions and garlic and cook for 10 minutes until soft
3. Add carrots and celery and cook for another 10 minutes
4. Add broccoli, squash, and broth to the pot
5. Bring to a boil and then cover the pot and cook on low for 45 minutes
6. Remove the pot from the heat and puree using your immersion blender or food processor.

  

Garlic Chicken Vegetable Soup

I am sorry to admit that I have been neglecting my blog! With the upcoming move, craziness at work, and loads of travel, I am a bit behind on sharing my recipes. Before I fully shift into Spring gear, I need to share a few leftover recipes that I have enjoyed over the past few weeks. Soup has been a regular part of my weekly routine for the past few months, and this great take on chicken soup was a perfect breakfast (yes, breakfast) a couple of weeks ago. I sadly missed the farmers market due to travel, so I stopped into Foodies, grabbed every veggie that looked good, and threw them together to make soup. As I prepare for life back in the office, I am going to be doing a lot of meal planning and cooking ahead like this!

On another note, I am thrilled to announce that I am officially pre-certified as a health coach and can start seeing clients. I am really looking forward to working with people on adding balance and happiness to their lives by adopting healthy and holistic lifestyles. It is a busy time for sure, but it feels great to know that I am working on something that is making a difference in the world. Anyone interested in a free consultation should fee free to reach out. I look forward to hearing from all of you!

Garlic Chicken Vegetable Soup: Serves 8, Prep time: 20 min, Cook time: 70 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 large sweet onions, chopped
- 1 leek, sliced
- 1 head of garlic, diced
- 1 bag baby carrots, chopped
- 1 bag celery hearts, chopped
- 2 turnips, peeled & chopped
- 16 oz. mushrooms, chopped
- 2 lbs. chicken breast
- 2 quarts organic, no-sugar-added vegetable or chicken broth/stock
- 1 large bunch of kale, stems removed & chopped
- salt and pepper to taste

Instructions:
1. Heat olive oil over medium heat
2. Add onions, leek,and garlic and cook for 10 minutes until soft
3. Add carrots, celery, turnips, and mushrooms and cook for another 10 minutes

4. Lay raw chicken breasts on top of the veggies, and then add the broth/stock

5. Bring the pot to a boil, then cover the pot and let simmer on low for 45 minutes

6. Add the kale and let cook on low for another 5 minutes

7. Season with salt and pepper to taste and serve!

      

Turkey & Veggie Mash Bowls

There are 22 days until the big move, and I have about 5,000 things to do in the meantime! Most important of all will be celebrating the birthdays of my mom and Mal down in Florida. I can't think of a better weekend plan than being down in Naples with my two favorite ladies (and Rosey) for some quality workouts, pool time, farmers markets, dinners out, and nonstop chatting/hugging. It doesn't get much better than that in my book.

I have to share something very gross with you. I was on Amtrak this afternoon heading back to Boston after a meeting in Providence, and the guy in front of me was scratching his head. He must have had a cut or bump or something, because he picked at it, and then ATE it! I should've apologized in advance for this story, but it just boggled my mind. He was a successful-looking businessman in his 40s, and he straight up ate his head scab. In hindsight, this probably isn't the best story for a food blog, but I really had no choice but to share it :)

Switching gears (hopefully you can build your hunger back), tonight's recipe is a turkey and veggie mash bowl. I had made something similar with sweet potatoes on the bottom, so I figured I would switch it up and try the carrots. I have to admit that I prefer the sweet potato version, but this was still great. I actually ate this for breakfast for a full work week which was perfect because I made it all in advance. If you aren't into a savory breakfast, try it out for lunch or dinner!

Turkey & Veggie Mash Bowls: Serves 5, Prep time: 10 min, Cook time: 25-30 min

Ingredients:
- 6 large carrots, peeled and roughly chopped 
- 1 Tbsp. olive oil

- 1 large onion, diced

- 1 Tbsp. garlic, chopped

- 2 large green peppers, chopped
- 2 heads of broccoli, chopped
- 1lb. mushrooms, chopped
- 1 lb. organic ground turkey
- Fine sea salt and pepper

Instructions:
1. Boil a pot of water. When boiling, add carrots and boil for 20 minutes or until soft
2. Meanwhile, heat olive oil over medium heat 
3. Add onions and garlic and cook 5-10 minutes until soft. 
4. Add ground turkey and cook about 10+ minutes until cooked through (no more pink)
5. Add peppers, broccoli, and mushrooms, and cook another 5-10 minutes until everything is cooked
6. Season with salt and pepper to taste
7. Drain the carrots, return them to the pot and mash with a potato masher
8. Split the carrot mash among 5 containers/bowls, and then evenly distribute the turkey/veggie mixture on top.