What's For Dinner: Chicken Cobb Salad


I'm officially obsessed with this salad. Is that weird? I suppose that a salad isn't the most terrible thing to be obsessed with, all things considered. I'm not sure what it is about this chicken Cobb salad that I love so much, but it probably has a lot to do with the combination of hardboiled egg, bacon, avocado, and a healthy sprinkle of blue cheese. Add some shredded chicken on top, and you've got yourself a protein powerhouse of a salad.

Just how obsessed am I with this salad? I've had it for dinner for the past two nights and for lunch today. One of the best things about this salad is that you can cook most of the ingredients ahead of time -- the chicken, the bacon, and the hardboiled eggs. Then, when you're ready to eat, all you need to do is chop up some romaine hearts (you could even do this ahead of time, too), chop up half an avocado, and add on some crumbled blue cheese. Boom! It's time to eat.


Chicken Cobb Salad (printer-friendly version)
makes 4 servings

4 hearts of romaine, rinsed and chopped
4 organic cooked chicken thighs, shredded (see below for roasting instructions)
4 hardboiled eggs, quartered (I like these instructions from Martha Stewart)
2 avocados, cubed
4 tablespoons chopped cooked bacon (about 4 strips)
4 tablespoons crumbled or cubed blue cheese
red wine vinegar dressing (see below for dressing instructions)

For the chicken:
1 pound organic chicken thighs
1 tablespoon olive oil
freshly ground black pepper
fine sea salt

1. Preheat the oven to 400 degrees. Add the chicken thighs to a glass baking dish. Drizzle with olive oil. Season both sides liberally with pepper and salt. Place the chicken in the oven and bake for 20 minutes, or until a thermometer inserted into the chicken registers 165 degrees.
2. Remove the chicken from the oven and let cool slightly, then shred with two forks.

For the dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
fine sea salt
freshly ground black pepper

Add the olive oil and red wine vinegar to a small mason jar. Place the lid tightly on the jar and shake vigorously to combine. Season to taste with salt and pepper. Set aside.

For the salad (individual serving):
Place one chopped romaine heart on a plate. Top with 1/2 - 1 cup shredded chicken, 1 quartered hardboiled egg, 1/2 chopped avocado, 1 tablespoon chopped bacon, and 1 tablespoon crumbled blue cheese. Drizzle with dressing and serve.

(adapted from this Real Simple recipe)
SHARE:

What's For Breakfast: Creamy Banana Pecan Oatmeal


While I am a huge fan of pancakes, waffles, eggs, and hashbrowns, sometimes I just want something simple for breakfast. Up to now, my typical breakfast was a bowl of plain Greek yogurt, sweetened with maple syrup or honey, and topped with muesli or homemade granola. However, I'm switching things up around here and given the super-chilly temperatures of late, I've been going the hot breakfast route. Though I love steel-cut oats, I often don't have the time -- or patience -- to wait the 25-30 minutes it takes to cook up a batch. That's where old-fashioned rolled oats come in -- 5 minutes and breakfast is nearly ready. All that the oatmeal needs is some delicious toppings. Today's oatmeal bowl included a pinch of brown sugar, sliced banana, cinnamon, and chopped pecans. A few of my other favorite toppings include dried fruit, such as raisins, cherries, or cranberries; a drizzle of maple syrup; or, if I'm feeling particularly decadent, a spoonful of peanut butter.

Creamy Banana Pecan Oatmeal (printer-friendly version)
makes one serving

1 cup filtered water
1/2 cup old-fashioned rolled oats
pinch brown sugar
1/2 banana, sliced
pinch ground cinnamon
chopped pecans

1. Add the water and oatmeal to a medium sauce pot and bring to a boil over medium-high heat. Once the mixture begins to boil, reduce the heat and simmer for 5 minutes. Remove the pot from the heat and spoon the oatmeal into a bowl.
2. Sprinkle the oatmeal with brown sugar. Then top with the sliced bananas. Sprinkle the cinnamon and chopped pecans over the bananas and serve.
SHARE:

What's Baking: Banana Bread Made with Coconut Flour (It's Gluten-Free!)


I am a huge fan of quick breads and am more than happy to find overripe bananas on my kitchen counter, as that means it's time to make a loaf of banana bread. Since I'm currently researching alternatives to wheat flour in my diet, I decided my latest bunch of overripe bananas would be good to use in an experimental loaf made with coconut flour. From what I can tell from my early stages of gluten-free baking research, the key to baking a gluten-free quick bread is to use a smaller pan, because the bread does not rise as much as one made with all-purpose flour. Apparently the gold standard (at least in paleo circles) is a 7.5" pan, but I found a much-cheaper 7.75" pan on Amazon, so opted to go with that.

Coconut flour is made from dried, defatted coconut meat. It is high in fiber and low in digestible carbohydrates. Due to its high-fiber content, baking with coconut flour requires a careful balance of dry and wet ingredients, because the flour tends to absorb a lot of liquid. Recipes that use coconut flour typically have a larger ratio of wet ingredients to dry ingredients.

The resulting banana bread is incredibly moist and, in my opinion, tastes even better on day two. The coconut flavor is quite subtle, letting the bananas shine -- as they rightly should in a banana bread recipe!

Gluten-Free Banana Bread (printer-friendly version)
makes one 7.75" loaf

3 ripe, peeled bananas, mashed
2 large eggs
1 egg white
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup plus 2 tablespoons coconut flour, sifted

1. Preheat the oven to 350 degrees. Line a 7-inch loaf pan with parchment paper or spray liberally with cooking spray.
2. In a large bowl, mash the peeled bananas until smooth. Stir in the eggs, egg white, and vanilla extract.
3. In a small bowl, whisk together the sifted coconut flour, baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until combined. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquids.
5. Spoon the batter into the prepped loaf pan. Bake in the oven for 40 minutes, or until a toothpick inserted into the loaf comes out clean.
6. Remove the bread from the oven and let the bread cool in the loaf pan on a wire rack for 10 minutes. Then carefully remove the bread from the pan and let it cool completely. Store any leftover bread in an airtight container in the fridge for up to one week.

(adapted from this Comfy Belly recipe)
SHARE:

What's For Dinner: Slow Cooker Herb and Lemon Chicken


As I've been trying to introduce healthier options into my diet of late, I have been flirting with the paleo diet. And my flirting, I mean, I'm taking it real slow. As in, yesterday I ordered a paleo latte (coconut milk, espresso, honey, and a dash of cinnamon) at my favorite local cafe, and then paired it for breakfast with a "healthy" (their words, not mine) morning glory muffin from my favorite organic/natural foods store. So, yeah, baby steps, really.

However, even if I haven't fully committed to the paleo diet (and let's face it, I may never do so), I've been dipping my toe in the paleo pool by taking out loads of paleo cookbooks from the library. Because, even if I never go full paleo, there's no reason not to try out some paleo dishes. According to Dr. Loren Cordain (who is credited with the development of the paleo diet), this diet
"is based upon eating wholesome, contemporary foods from the food groups our hunter-gatherer ancestors would have thrived on during the Paleolithic era, the time period from about 2.6 million years ago to the beginning of the agricultural revolution, about 10,000 years ago. These foods include fresh meats (preferably grass-produced or free-ranging beef, pork, lamb, poultry, and game meat, if you can get it), fish, seafood, fresh fruits, vegetables, seeds, nuts, and healthful oils (olive, coconut, avocado, macadamia, walnut, and flaxseed). Dairy products, cereal grains, legumes, refined sugars, and processed foods were not part of our ancestral menu."
I can definitely get behind eating grass-fed/free-range/game meats, fresh fruits and fresh vegetables, seeds, and nuts ... but I balk at the lack of dairy, legumes, and cereal grains. (Okay, and maybe the refined sugars, too...) I mean, I love me some cheese and ice cream! And, bread! Glorious wheat-filled bread! But I am also currently reading Wheat Belly by Dr. William Davis and I have to admit I'm intrigued. Right now I'm toying with giving up wheat for a short time period, as a little experiment. Will I give up wheat forever? Probably not. 

Anyway, all this to say that I'm open to trying new diets and seeing if any changes I make in what I eat manifests itself in the way I look (I'm looking at you, flub tub). One of the first paleo cookbooks I read was Arsy Vartanian's The Paleo Slow Cooker. We all know I love my slow cooker, and if there's a way to set and forget a paleo meal, I'm all about giving it a whirl. This cookbook features gorgeous photos and tantalizing recipes and is divided into chapters on appetizers, meat dishes (including chapters on beef, lamb, pork, chicken, duck, ad seafood), vegetables, and desserts. My first foray into paleo slow cooking was a recipe for herb and lemon chicken and it is definitely a keeper. The cooked chicken is super tender and the resulting sauce is bright with the fresh flavors of lemon, rosemary, and other herbs. I've made this dish twice in the past couple of weeks; the first time I served it over quinoa pilaf (questionably paleo) and the second time over white rice (definitely not so paleo). I'm sure if you are keeping to a strict paleo diet, this chicken dish would taste just as good over a bed of leafy greens or a pile of roasted vegetables. 




Slow Cooker Herb and Lemon Chicken (printer-friendly version)
makes 4-6 servings

3 tablespoons olive oil, divided
1 pound boneless, skinless organic chicken thighs
1 medium onion, chopped
3 garlic cloves, crushed
2 tablespoons red wine vinegar
zest and juice of 1 lemon
1 cup low-sodium vegetable stock
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
freshly ground black pepper
fine sea salt

1. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken on all sides in batches, about five minutes, then set in the slow cooker.
2. Add the remaining tablespoon of olive oil to the large skillet and reduce the heat to medium. Saute the onions until softened and golden brown, 5-7 minutes. Add the garlic and cook until fragrant, 1 minute. Spoon the onion and garlic mixture over the chicken in the slow cooker.
3. Add the red wine vinegar, lemon zest and juice, and vegetable stock to the slow cooker bowl. Top with the chopped rosemary, oregano, thyme, and basil. Stir with a spoon to combine.
4. Add the lid to the slow cooker and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165 degrees.
5. Season to taste with salt and pepper.
6. Serve over a bed of leafy greens or roasted vegetables if you are strictly paleo, otherwise a bed of quinoa or rice would do.

(adapted from a recipe in The Paleo Slow Cooker by Arsy Vartanian)

SHARE:

What's For Dinner: Tortellini Soup with Leafy Greens


This is officially my new favorite soup. It's good for lunch, it's good for dinner, it's good for when your husband calls at 5p to say that he's invited six people over for dinner at 6:30. In fact, this soup is so good I've made it three times in the past two weeks. Yeah, it's really that good. Even better? It takes less than 45 minutes to make (and that's providing a generous amount of time for chopping an onion and slicing some garlic; the cook time is only around 30 minutes).

The addition of crushed red pepper flakes definitely adds a bit of a kick to this soup; if you prefer your soup less spicy or are feeding little ones, I'd recommend lowering the amount you use. You can use your favorite tortellini in this soup; I prefer using cheese tortellini to keep this soup vegetarian, but any variety would do.

Tortellini Soup with Leafy Greens (printer-friendly version)
makes 4-6 servings

1 tablespoon extra virgin olive oil
1 medium onion, diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, thinly sliced
1/2 cup chopped mushrooms
14.5-ounce can fire-roasted organic diced tomatoes
4 cups low-sodium vegetable stock
10-ounce package cheese tortellini
2 cups fresh leafy greens (kale, spinach, etc.)
freshly ground black pepper
fine sea salt
freshly grated Parmesan, for garnish

1. Heat the olive oil in a large stock pot over medium-high heat. Add the onion, crushed red pepper flakes, dried oregano, and dried basil. Saute, stirring frequently, until the onions are softened and golden brown, 5 minutes. Stir in the chopped mushrooms and saute until softened, 3 minutes. Stir in the garlic and saute until fragrant, 30 seconds.
2. Stir in the diced tomatoes and vegetable stock. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes.
3. Stir in the cheese tortellini and cook for 5 minutes. Then stir in the leafy greens and cook for an additional 3 minutes or until just wilted. Season to taste with salt and pepper.
4. Ladle the soup into bowls and garnish with freshly grated Parmesan before serving.

(lightly adapted from this Shutterbean recipe)
SHARE:

What's For Breakfast: Egg Muffins


I am all about convenience when it comes to healthy eating. Which, I suppose sounds odd, as eating a healthier diet typically requires more prep and cooking time when making things from scratch. However, if I can get all the prep work done for a week's worth of meals in one fell swoop, I'll still call that convenient.

Case in point, these egg muffins. Making a batch means I have breakfast for at least a week, with a few extra to eat as snacks. The biggest time investment involves chopping up some veggies, but once that's done, you just toss the chopped veg in with some beaten eggs, and spices, pour the whole shebang in a prepped muffin tin, and, wham, bam, breakfast is ready for the week.

These egg muffins are simple to modify to your taste, as you can add in whatever vegetables you have on hand, along with your favorite spices (herbes de Provence, oregano, hot sauce, etc.), to make them.

Egg Muffins (printer-friendly version)
makes 8 muffins

8 organic eggs
1 cup diced broccoli
1 cup diced onion
1 cup diced mushrooms
1/2 cup grape tomatoes, sliced in half, seeds removed
salt and pepper, to taste

1. Preheat the oven to 350 degrees.
2. Spray a muffin tin with cooking spray. (Seriously, do this! Otherwise, you will have a giant mess on your hands. Um, not that this happened to me or anything.)
3. In a large bowl, whisk together the eggs. Then stir in the chopped broccoli, onion, mushrooms, and tomatoes. Season to taste with salt and pepper.
4. Bake in the oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Store leftover muffins in an airtight container in the fridge for up to one week.

SHARE:

What's For Dessert: Cast Iron Skillet Apple Crumble


Just because I'm watching what I eat a little more closely these days doesn't mean I'm totally depriving myself of dessert. With a large group of friends in town this weekend, I opted to make an apple crumble to share one evening. To up the ante slightly (and, sure, to make it a little more blogworthy), I baked the crumble in a cast iron skillet. 

The ingredients I used are typical to apple crumbles I've made in the past, through I subbed in almond flour for the all-purpose flour as a simple switch to make the dessert gluten-free. I used an 8" skillet, but a 10" skillet would probably be a better choice, as I had to do a lot of stirring to ensure the apples cooked evenly. 

This crumble is best served warm from the oven (or given a quick warm-up in the oven for a few minutes at 350 degrees if it has cooled completely) with a generous scoop of vanilla bean ice cream on the side.

Cast Iron Skillet Apple Crumble (printer-friendly version)
makes 6-8 servings

For the apple filling:
6 Granny Smith apples, cored, peeled, and cut into thin slices
3 tablespoons unsalted butter
1/4 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon fine sea salt
dash ground nutmeg
2 teaspoons fresh lemon juice

For the crumble topping:
1 cup rolled oats
2 tablespoons almond flour
1/4 cup chopped pecans
1/4 cup light brown sugar
1/8 teaspoon fine sea salt
1/2 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly grated lemon zest
4 tablespoons unsalted butter, cold 

1. Preheat the oven to 350 degrees.
2. Peel, core, and thinly slice the apples. (I love my handy old-fashioned machine for this task.)
3. Melt the butter in a cast iron skillet over medium heat. Add the brown sugar, cinnamon, salt, and nutmeg and stir.
4. Add the apple slices and lemon juice to the sugar mixture and stir to coat. Stirring frequently, cook the apples until just beginning to soften, 10-15 minutes.
5. Remove the skillet from the heat and set aside.
6. Add the oats, almond flour, chopped pecans, sugar, salt, cinnamon, nutmeg, and lemon zest to the bowl of a food processor. Pulse to combine. Add in the butter and pulse until the topping just begins to form small clumps. Sprinkle the topping evenly over the apples.
7. Bake for 35-45 minutes, or until the topping is golden brown and the apples are cooked through.
8. Let cool for a few minutes before serving. 




SHARE:

What's For Breakfast: Almond Flour Pancakes


I'm trying to reduce my wheat intake just a bit (which is semi-tortuous given my love affair with bread), so I thought I'd give a gluten-free pancake recipe a whirl for breakfast yesterday. Now, don't get me wrong -- these almond flour pancakes taste nothing like my favorite buttermilk pancakes made with all-purpose flour. But ... they aren't bad, either, just ... different. The almond flour gives the pancakes a slightly crunchy texture and a hint of nutty flavor, while the whipped egg whites help to give them a fluffy appearance. Add a generous pour of pure maple syrup on top, and I'm happy to eat them, whatever they are.

Almond Flour Pancakes (printer-friendly version)
makes 8-10 four-inch pancakes

1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 scant teaspoon cream of tartar
1/4 teaspoon fine sea salt
3 eggs, separated
1/4 cup organic skim milk
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted and cooled
additional unsalted butter (about 1 tablespoon) for the skillet

1. In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and sea salt. Set aside.
2. Add the egg yolks into a large bowl. Whisk in the skim milk, syrup, and vanilla extract. Then whisk in the cooled melted butter. Stir in the dry ingredients until smooth. Set aside.
3. Add the egg whites to a medium bowl. Whisk until very foamy, 1-2 minutes. Use a rubber spatula to fold the egg whites into the rest of the ingredients until well-combined.
4. Melt about 1 tablespoon of butter in an electric skillet set to 350 degrees. Use a spoon or small measuring cup (I used a 1/3 cup measure) to pour the batter into ~40-inch circles onto the hot skillet. Cook until bubbles form (about 1 1/2 to 2 minutes), then flip and cook until browned on the other side (about one minute more).
5. Place the cooked pancakes on an oven-safe plate in a warm oven or warming drawer until ready to serve.

(adapted from a recipe from The Nourishing Home)
SHARE:

What's On the Side: Quinoa Pilaf


Quinoa is one of my favorite things to serve on the side. It has a delightfully nutty flavor and lends itself well as a complement to a variety of main dishes such as chicken, pork, or beef. (It also serves as an ideal base layer for a mélange of roasted or sauteed veggies.) Technically, quinoa is a seed and not a grain. It originates in the Andean region of South America, where it was revered as a sacred crop by the Incas. Health-wise, quinoa is an excellent choice as it is a complete protein, meaning it contains all nine essential amino acids. In addition, a one- cup serving of quinoa contains 9 grams of protein, which is more protein than is found in an egg.

Though I most often make quinoa by just simmering it in water until it absorbs all the liquid, I came across a new recipe to try in a recent issue of Cook's Country magazine. I thought the recipe's flavor profile would make it the perfect companion to a lemon-herb chicken dish I was preparing for dinner -- and I was right. Feel free to sub in whatever fresh herbs you have on hand for the parsley that I used -- I think chives or tarragon would be delicious options.


Quinoa Pilaf (printer-friendly version)
makes 4-6 servings

1 1/2 cups quinoa, rinsed and dried (check the packaging, some brands pre-wash the quinoa)
2 tablespoons unsalted butter
1 small onion, chopped fine
3/4 teaspoon fine sea salt
1 3/4 cups filtered water
1 tablespoon chopped Italian parsley
1 tablespoon fresh lemon juice

1. Toast the quinoa in an empty medium sauce pot over medium-high heat, stirring frequently, until fragrant and a popping noise is continuously heard, about 5-7 minutes. Place the toasted quinoa in a bowl and set aside.
2. Melt the butter in the medium sauce pot over medium heat. Add the chopped onions and salt and saute until the onions are softened and golden, about 5-7 minutes.
3. Increase the heat to medium-high, then stir in the the water and quinoa. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer until all the liquid has been absorbed, 20-25 minutes. Stir once halfway through the cooking period.
4. Remove the pot from the heat and let sit, covered, for 10 minutes. Before serving, fluff quinoa with a fork and stir in the chopped parsley and lemon juice.

(adapted from a recipe in the January 2014 issue of Cook's Illustrated magazine)

SHARE:

What's For Lunch: Slow-Roasted Tomato Soup


It has been brutally cold up here in the North. (Well, all over the country, really.) Though last winter lasted into April, I don't recall such cold temperatures for such a long period of time. We haven't even had the chance to get in a good cross-country ski yet this season! It has also been too cold to walk Leroy, so he's been on a quick in-and-out schedule in the mornings and evenings, though we have bundled up (I in 12 layers; Leroy in his snow boots) to brave the elements this week to retrieve the mail from our mail box (which is slightly more challenging than it sounds, given we have quite a long driveway and our mailbox is across the street).

So, yes, it's cold. And the best way that I know how to warm up -- at least when it comes to meals -- is by eating a large bowl of soup. This soup utilizes those yummy slow-roasted tomatoes I wrote about two weeks ago. Their deeper caramelized flavor really enhances this rather simple tomato soup. Add some crusty bread on the side -- or even better, open-faced cheese toasties (a fancy way to say crusty bread with cheese melted on top) -- and you've got yourself a hearty meal for a (super) cold winter's day or night.

Slow-Roasted Tomato Soup (printer-friendly version)
makes 6-8 servings

2 tablespoons extra virgin olive oil
2 large garlic gloves, peeled and sliced thinly
4 large fresh basil leaves
1 28-ounce can of whole peeled tomatoes and their juices
1 cup filtered water (swirl it around in the empty tomato can to get all those extra bits)
16 pieces (8 whole) slow-roasted tomatoes
coarse sea salt
freshly ground black pepper

For garnish:
1/4 cup fresh basil leaves, roughly torn or chopped
extra virgin olive oil

1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
2. Add the garlic and saute, stirring frequently, until golden (about 2 minutes). Add the basil leaves, whole-peeled tomatoes and their juices, and water. Bring to a boil, then reduce the heat to low, and simmer, uncovered, for 40 minutes.
3. Remove the pot from the heat and carefully use an immersion blender to puree the soup until it reaches your preferred consistency. (You could also use your blender, just use caution and let heat escape as you blend the soup in batches.) Return the pot to the stove and stir in the slow-roasted tomatoes. Season to taste with salt and pepper.
4. To serve, ladle the soup into individual bowls, then garnish with torn fresh basil leaves and a drizzle of extra virgin olive oil.
5. Leftover soup can be stored in the refrigerator in an airtight container for up to one week.

(adapted from a recipe in My Father's Daughter by Gwyneth Paltrow)
SHARE:

What's On the Side: Simple Roasted Delicata Squash


As part of my New Year's goal to eat healthier meals, I've been amping up my intake of fruits and vegetables. Lately, I have been on a delicata squash kick. It all started when our local natural foods store had them on sale -- I couldn't help but fill my basket with the bright yellow and orange-striped squash.

What I like about delicata squash -- aside from their diminutive size (which means I don't end up with piles of leftovers) -- is that they have a rather mild flavor, and perhaps most important to me (and my  laziness, errr, I mean love of simplicity), the skin is quite thin, meaning the squash doesn't need to be peeled, and the skin is entirely edible.

My favorite way to prepare delicata squash is to roast it. All you need to do is give the squash slices a  quick toss in olive oil, sprinkle them with a dash of salt and pepper, and roast them in the oven for 30 minutes. This recipe is easy-peasy and full of flavor -- just how I like it.


Simple Roasted Delicata Squash (printer-friendly version)
makes 2-4 servings

2-4 delicata squash, depending on size (~1.5 lbs)
1 tablespoon extra virgin olive oil
fine sea salt
freshly ground black pepper

1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, parchment paper, or a silpat and set aside.
2. Cut each delicata squash in half and use a spoon to scrape out the seeds. Chop off the ends, then slice the squash into 1/2-inch half-ring segments. Place the segments in a medium bowl. Add in the olive oil and toss to coat.
3. Lay the squash out in a single layer onto the prepped baking sheet. Sprinkle evenly with salt and pepper.
4. Roast for 15 minutes, then remove from the oven and use a small spatula to carefully flip over each segment. Roast for an additional 15 minutes, or until golden brown on both sides.


SHARE:

What I'm Setting: Goals for the New Year

{photo credit: tomKphoto from our 2009 wedding,
 yeah, I totes used this photo last year, too}


2013 was a good year -- I learned how to cross-country ski, D and I traveled to California to celebrate my Grandma's 90th birthday and do some wine-tasting in the Napa Valley, and we bought our first house (with 60+ acres). As the new year begins, I thought I'd take some time to write down some of my goals for 2014. I figure putting it out there will help hold me accountable, right? 

1. Hone my cooking skills. This year, I would like to attend an intensive culinary boot camp course to become a better cook in the kitchen. As a corollary, I would like to have more friends over for dinner this year. Guess we need to reclaim our dining set from my in-laws in Michigan, where it has been in storage since our (small apartment) Philly days.

2. Turn off the technology. I have to admit I am one of those people who obsessively check their phones/social media. (Ugh, so annoying!) This year I'd like to use technology less in my downtime and read/write more often. I think implementing tech-free evenings in our household would be a good thing! 

3. Eat healthfully and mindfully. Given that I write a food blog, it shouldn't come as a surprise that I love eating food. This year, I would like to remind myself to eat more healthfully and mindfully. I am a huge lover of sweets and carbs (and as a Wisconsin resident, I can't forget to mention my love for cheese), but given that my metabolism appears to no longer be my friend (if it ever was), I need to start watching what I eat a bit more closely. I've flirted with the idea of trying the Whole 30 or going paleo, but honestly, I'm more about moderation versus restriction when it comes to the food I eat. I think it wouldn't hurt to lower my intake of carbs and dairy, but I'm not going to completely knock it out of my diet. 

4. Get back in the gym/workout habit. I have a history of going gung-ho on my fitness and then letting it drop to the wayside. Last winter and spring I attended spinning classes once or twice a week at our local Y, but when the noon classes stopped during the summer session (and didn't resume in the fall), let's just say that my gym attendance took a nose-dive. I took a gander at the upcoming winter session's schedule and I was happy to see that it is chock-full of noon-time classes this time around. Hopefully this will motivate me to get back to the gym. That and the fact that I'm staring down a girlfriend vacay to Mexico in five months. Quantitatively, I would like to get in at least 20 minutes of exercise every day (in addition to my daily walk with Leroy -- well, when it's not -20 out, or -5, for that matter). 

5. Grow (some) of our own food. Our goal in buying a house on large acreage was to start growing/raising some of our own food. D just put an order in for heritage breed chicks, which are set to arrive in early June. We would like to raise both layers and broilers. I'm not looking forward to the harvesting portion of events, but it does make me feel good that I will know exactly how the food I eat was raised and dispatched (as it were). We also plan to get our garden going this year, though on a small-scale. In addition, we plan to plant several apple trees and get a berry patch going. It should be a busy year on the farm this summer! 

What are your goals for the New Year?
SHARE:
© A Less Processed Life. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig