Easy recipe · Life Balance · Tasty Sides · Vegetarian · Veggies!

If at first you don’t succeed…

I just heard a quote that really resonated with me – “Failure is not the opposite of success; it’s a part of success.” ~ Arianna Huffington. Full disclosure, I actually heard it on the new Queer Eye season on Netflix, then had to look it up to find out who originally said it. Yes, I love the Fab 5. Judge me all you want; I don’t care.

Anyway, if I had heard this quote a long time ago, it might have saved me a lot of heartache. Nobody likes to fail, especially when it seems like everyone around you is doing so well. I personally have had my share of situations where I felt like a failure. For example, when I moved to New York after business school without a job. Admittedly, I had a bit of an ego thanks to my newly acquired MBA, and I felt certain that I would be able to find something relatively quickly. Well, that was in the summer of 2007, right as the sub-prime mortgage situation was beginning to unravel. I was looking for work in commercial real estate. You get where I’m going with this, right? The economy and the highly competitive job market in New York gave me a big heaping dose of reality. It took many months of networking like crazy, sending an uncountable number of resumes, and what seemed like endless interviews to finally land something. I ended up staying with that company up until the time I decided to go back to school for nutrition – over 7 years – so it all worked out and I was successful in landing a job in my career of choice (at the time) in one of the greatest cities in the world. It just took perseverance, hard work, and the extreme bullheadedness I was blessed with. This same mentality has helped me through many a difficult situation in my life, so I take it with me into every new challenge I face. [I should note that I had a pretty awesome support system, too. Without these people, I might not have made it.]

What does this all have to do with my current career path and/or food? Well, my latest challenge involves a dumpling. Specifically, one of the chicken & dumplings variety. One of my favorite meals my Grammy made when I was growing up in Texas was chicken & dumplings. Her dumplings were so light and fluffy and floated effortlessly over the stew beneath them. It was like they were made of air. Despite multiple attempts and even enlisting the guidance of my sister, who once got a tutorial from Grammy on how to make this coveted dish, my dumplings seem destined to sink and become a dense, doughy blob every single time. I am bound and determined to make the perfect chicken & dumplings, though, and when I do I promise to share them with you. We might have to eat chicken & dumplings every night for the next few weeks to get this right…it’s a tough job but somebody has to do it.

You know what I never fail at? Roasting vegetables. Fall is officially the season for roasting vegetables, and I kicked it off with some Brussels sprouts we had hanging out in the fridge. This recipe is sweet and tangy with a little spice from the mustard. It’s a great alternative to loading your sprouts with bacon.

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Honey Dijon Roasted Brussels Sprouts
Servings: 4 (side servings)
Serving Nutrition: 114 calories, 4 g protein, 0.4 g fat, 277 mg sodium, 4.7 g fiber, 26.8 g carbohydrates
Ingredients
1 lb Brussels sprouts
1/2 medium red onion, sliced ¼ inch thick
2 Tbsp whole grain Dijon mustard
3 Tbsp honey
3 Tbsp apple cider vinegar
Salt & Pepper

Directions
1. Pre-heat oven to 400°F.
2. Trim then cut each sprout in half.
3. Combine all ingredients in bowl, making sure mustard seeds are evenly dispersed.
4. Spread sprouts cut side down on baking sheet sprayed with cooking spray (I lined mine with foil for easy clean-up).
5. Sprinkle with salt & pepper.
6. Roast in oven for 15 minutes, then remove from oven and stir.
7. Return to oven for about 5-10 more minutes, or until desired level of browning and cripiness is achieved.

BrusselsSprouts

Batch Recipes · Easy recipe · Life Balance · Mid-Life Career Change · Pasta · Tasty Sides · Vegetarian · Veggies!

Easy is the Name of the Game

I’m not gonna lie, I have it pretty good here in my little world. I’m not saying it’s perfect by any means, and I can get a little overwhelmed at times, but thus far my BF and I have been able to help each other out when one of us has too much on our plate. That’s all about to change. Next week, my BF starts training for his new career and he is going to be gone most of the time. It’s all very exciting for him, but we are going to have to prepare big time. And by prepare, I am of course talking about the only thing that matters, which is food. Right now, on the days I don’t get home from class until almost 10 pm, he cooks dinner. Those days are over for a while. He is also going to need to take lunch every day. Basically, we’re going to have to do a lot of planning and batch cooking and we will need to expand our repertoire of super simple and quick dishes. Being the food nerd that I am, I’m getting really excited about it.

This past weekend, we went up to Connecticut to spend some time with his family, and his mom took us to LaRocca’s Country Market, which is like my kind of heaven. LaRocca’s is a gourmet market where you can get fresh produce, groceries, prepared foods, or made-to-order sandwiches. Their deli counter has a ton of salads that look amazing. I wanted to try everything, but I settled for just using some of it for inspiration.

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One of the salads that looked particularly yummy was an orzo salad with artichokes, tomatoes, dill, feta cheese, and olives. I didn’t get a chance to taste it at LaRocca’s, so I have no idea how my version compares to theirs, but it sounded so good I had to give it a shot. I used basil instead of dill, and I have to say that it was so incredibly easy to make and we could not stop eating it. We had it as a side, but you could easily make it a main dish by adding some protein. In fact, for lunch today I ate leftovers with some spinach and chickpeas, plus a little extra lemon juice and cracked pepper to flavor the chickpeas. It was delicious.

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Easy Orzo Salad
Servings: 10 (side servings)
Serving Nutrition: 264 calories, 8.6 g protein, 9.6 g fat, 262 mg sodium, 37 g carbohydrates, 2.3 g fiber
Ingredients
1 (16 oz.) box orzo, cooked al dente
1 (6 oz.) jar marinated artichoke hearts, drained
2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
1/2 cup sliced black olives
1 cup fresh basil, roughly chopped or torn
1 cup crumbled feta cheese
Juice of 1 lemon
1/4 cup olive oil
Plenty of fresh cracked pepper

Directions
1. Combine all ingredients in bowl and mix well.
2. Taste & add pepper or lemon juice as needed.

OrzoSalad3
Orzo salad + spinach + chickpeas + lemon juice/cracked pepper = perfect lunch!
Batch Recipes · Big City Life · Chocolate · Easy recipe · Life Balance · Mid-Life Career Change · Running · Snacks

More Snack Balls…

This past weekend, I had the pleasure of catching up with a couple of friends over a run followed by brunch. The three of us have trained for marathons together in the past, which involves very long runs that can sometimes be uncomfortable, if not downright painful. You get to know each other very quickly and very intimately on these runs. Talk of bodily functions, odors, and other highly personal issues is not only within the bounds of normal conversation with runner friends, it is sometimes the only thing that keeps you going and has been the basis of many a lifelong friendship. We are all bound together in our gross and strange commonalities. It’s a beautiful thing…for us. If you have to sit next to us on the subway after a sweaty run, you probably don’t think it’s so beautiful. Sorry ’bout that.

Unfortunately, I am not able to catch up with these ladies as much as I would like. Life has gotten busy for all of us and it can be tough to coordinate schedules. That said, when we are together we often speak about how to manage a busy schedule and still take care of ourselves by eating well and exercising. Basically, it isn’t easy and none of us have found the perfect solution, but we can continue to work on it one small change at a time. I have been doing pretty well with my diet lately, so my goal for this new semester, which just started 2 weeks ago, is to prioritize exercise. Even just 10-20 minutes on a busy day is better than nothing.

On our run, one of my friends requested that I post some slow cooker recipes. Honestly, I don’t use my slow cooker nearly enough, but it is always a great way to make a healthy home cooked meal when you’re busy. I typically think of the slow cooker as being for fall and winter dishes like stews and roasts, but it really can be used year-round for a wide variety of foods. This summer when it was so hot I refused to turn on my oven, I made a chicken and rice dish in the slow cooker and it was way better than I expected…and so incredibly easy. That said, I tried to recreate it and it was not nearly as good the second time, so back to work I go! While I work on perfecting that recipe, I will share another flavor of my favorite convenient snack balls…dark chocolate & peanut butter. Yum!

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Dark Chocolate and Peanut Butter Snack Balls
Yield: About 24 balls
Nutrition per ball: 66 calories, 2.6 g protein, 3.2 g fat, 26 mg sodium, 7.6 g carbohydrates, 3.6 g sugar
Ingredients
2/3 cup shredded unsweetened coconut
1/4 cup dried cranberries
1 cup uncooked rolled oats
2/3 cup nonfat Greek yogurt
1 tsp vanilla extract
2 Tbsp chia seeds
1/2 cup almond flour
4 Tbsp peanut butter powder
1 Tbsp honey
1/4 tsp salt
1/4 cup dark chocolate chips

Directions
1. Put coconut, cranberries, and oats in food processor and chop to your desired consistency.
2. Combine all ingredients in a bowl and mix well. It will be a thick dough, so you might need to use your hands to combine everything.
3. Form dough into golf ball sized balls.
4. Store in refrigerator for easy snacking.

Big City Life · Easy recipe · Summer · Tasty Sides · Tex-Mex Recipe · Vegetarian · Veggies!

Happy Labor Day Weekend!

Welcome to today’s edition of “Only in New York”. Ok, so it’s not a series yet, I just made it up, but I think it should be a regular thing because I see crazy crap around here all the time. We’re going to kick this series off with the Justice Truck, a mobile legal consultation truck. My first reaction was, “WTF??? This looks like a ploy to lure unsuspecting people in and kidnap them.” Perhaps I’ve watched a few too many true crime dramas. After a little thought, though, it actually makes sense in cities where people can’t always get to the attorney’s office. Either way, the graphics on the truck are pretty ridiculous, so I had to share. I’m having visions of Jim Adler, “The Texas Hammer” driving this truck. If you’re not from Texas, I encourage you to watch one of his commercials on YouTube. I laugh every time I see one.

Justice Truck
Forget about food trucks, lawyer trucks are the wave of the mobile business future.

In other news, this holiday weekend marks the end of summer for many of us. Never fear, though, the official end of summer isn’t until September 22, so we still have a little time to take advantage of those delicious summer fruits and vegetables…hopefully while enjoying more moderate temperatures outside. I mentioned this mango & corn salsa in my last post and you must make it. It’s actually my BF’s recipe, but I’m stealing it from him. Don’t judge. It is sweet and tangy and spicy all at once, and it’s so beautifully colorful that you can’t help but smile (or at least I can’t), so you will be grateful for my act of theft.

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This recipe calls for roasted corn. Grilled corn has the same sweet flavor. You can just throw a few ears on the grill until you get a nice char then cut the kernels from the cob. Or, if you’re like me and don’t have a grill readily available or simply want a quicker option, Trader Joe’s has an amazing frozen sweet roasted corn that I use for pretty much everything involving corn around here. You can adjust the spice level of this dish by using more or less jalapeno, or leaving the seeds in the jalapeno will kick up the spice a bit as well. Fun fact – technically it’s not the seeds that hold most of the spice, it’s the white ribs that connect the seeds to the outer part of the pepper, but if you don’t remove the seeds you don’t remove the ribs either and you get the added fiber from the seeds. Yay fiber!!

MangoCornSalsa1

Mango & Corn Salsa
Servings: 12
Serving Nutrition: 100 calories, 2.8 g protein, 1 g fat, 196 mg sodium, 3.6 g fiber, 22 g carbohydrates
Ingredients
2 mangoes, cored and cubed
2 bell peppers (any color…I do 2 different colors for variety), diced
1/2 large red onion, diced
5 cups roasted corn kernels
1 medium jalapeno, seeds and ribs removed, minced
1/2 cup cilantro, roughly chopped
Zest of 2 limes
Juice of 2 limes
1/4 cup balsamic vinegar
Salt & Pepper to taste

Directions
1. Combine all ingredients in bowl and mix well.
2. Taste & add salt/pepper as needed.