Coming Clean: Mediterranean Chickpea Salad

So, here's a little update on life: It's crazy busy.

I realized a few days ago as I was planning for the month that I divulged all kinds of TMI back in May and then never followed up about it.

{Kind of like those NYC posts that I STILL haven't had the time to finish sharing. Ugh.}

Since that time, I've shared 10 "Coming Clean" recipes, went just about completely dairy-free for 6 weeks, and majorly curbed my sugar intake. It was glorious.

Then vacation happened. And birthdays. And baby showers. And weddings. I gave myself a little wiggle room {mostly in the form of ice cream}, and have been more lenient with the types of foods I've allowed, making sure to stay veggie and fruit-heavy, but definitely indulging here and there.

I was supposed to have my follow up appointment with the doctor in the beginning of July, but had to postpone it because her schedule and mine just wouldn't sync up.

So... the news is, there's still no news.

This week I'll finally get everything checked out again and see what's going on. I'm bracing myself for things I may not want to hear {i.e. surgery}, but hoping that my push to actively "clean up" my diet has made even the tiniest bit of a difference.

I guess we'll see.

Meanwhile, I've continued to stay busy playing in the kitchen with different ways to make eating healthy fun and exciting.

Here are a few things I've discovered or confirmed throughout this little journey:

1. Some brands are tricky. "All Natural" does not, in fact, mean All Natural. Read labels and try to stay away from weird stuff. {I'll be sharing an in-depth post about this soon.}

2. It's easier {and less expensive} to make your own healthy food than to buy it pre-made. Finding the time... now that's a whole other topic.

3. Stevia tastes funny.

4. It IS possible for a dairy-holic {like myself} to enjoy a dairy-free lifestyle. There are a surprising array of different foods out there to make up for a lack of lactose. :)

5. Avocados make my day. So do super-easy healthy recipes like this one.

I'm embarrassed to even call this a recipe. It really isn't. It's just a bunch of yummy stuff tossed into a bowl that happens to taste really good together.

Mediterranean Chickpea Salad should be called "No Excuse Salad". Because there's really no reason you can't throw it together in about two seconds and have a healthy lunch or snack that is both filling and delicious.

One word of caution: You may want to serve this with a side of mouthwash or think about omitting the garlic {sacrilege, I know} if you're planning on coming into close proximity with others after eating it. In my opinion, the flavor is totally worth the stink.

Keeping my fingers crossed that this week will bring good news to share with you in upcoming posts, but for now, good recipes will just have to do. :) Have a great Monday, friends!

Mediterranean Chickpea Salad

1/4 cup extra virgin olive oil
Juice of half a lemon
1 teaspoon oregano
1 teaspoon dried mint {or 2 teaspoons fresh mint, well-minced}
1 clove garlic, grated
Sprinkle of sea salt
2 cans chickpeas, drained and rinsed
1 cucumber, peeled, seeded, and chopped
1-2 tomatoes, chopped
1/3 cup crumbled or diced feta cheese
1/3 cup Greek olives, chopped
Optional: Whole wheat pitas

1. In a medium bowl, whisk together olive oil, lemon juice, oregano, mint, and salt.

2. Add chickpeas, chopped cucumber, tomatoes, feta cheese and Greek olives. Pour prepared vinaigrette over top.

3. Gently toss together to combine, making sure ingredients are fully coated.

4. Serve with warm whole wheat pitas, if desired.

*This can be eaten immediately, but it tastes even better after sitting in the fridge over night!

Coming Clean: {Raw} Baby Dragon Bowl with Five-Spice Dressing

The steamy South Florida summer has me craving lots and lots of cold, crisp, raw veggies.

Perhaps it's the body's natural way of cooling down and re-hydrating after spending time outdoors. {It's a sauna out there.} Or maybe it's the thought of spending time on the beach in minimal clothing. That's enough to motivate me to eat my veggies, for sure.

A few weeks ago I discovered broccoli slaw at a friend's get together. {Probably the healthiest thing I've ever eaten at a party!} It totally hit the spot. I may have eaten most of it while everyone else was munching on potato chips. They had no idea what they were missing.

Since then, I've been buying broccoli slaw and crunching away happily for a healthy lunch or refreshing snack. It's strangely addictive!

I've never given much thought to the whole raw foods lifestyle. Quite frankly, I don't know how long I could go without roasting some veggies {have you noticed that almost every veggie tastes good roasted?}! But I'm never opposed to trying out new recipes, especially when they're delicious, healthy, and add an extra dish to your cooking repertoire.

I recently met with Aime Dunstan, event planner extraordinaire and owner of It! Weddings & Events to talk about a really fun collaboration that's coming up this Fall. {!!} While I was at her adorable headquarters, she let me flip through the pages of one of her recent projects.

Palm Beach Entertaining: Creating Occasions to Remember is an exclusive sneak peek into the homes of some of Palm Beach's most adept hosts and hostesses. From cozy lakeside gatherings to full-blown lavish affairs, this book reveals that entertaining with style doesn't always have to be overwhelming or over the top. {Although, let's face it, it helps to have a jaw-dropping island residence as the backdrop!}

One of the best parts of the book is that each host shares some recipes and menus that you can easily recreate for your very own "Palm Beach Perfect" soirée! The other bonus: Net proceeds of the book go to the Children's Home Society, benefiting children and families through adoption, early childhood development programs, and family support services. {What's not to love about that?!}

As I browsed all the gorgeously plated bites, this particular recipe for a "Baby Dragon Bowl with Five- Spice Dressing" caught my eye with its bold flavors and completely raw ingredients.

Zucchini is julienned into long "noodles" and combined with a variety of other veggies and exotic spices creating a light and refreshing dish. Can't you picture yourself eating this surrounded by pure island paradise?? {Or, you know, on the couch in your jammies?} ;)

{Psst... Aime may just be giving away a copy of this amazing book in the near future... say tuned for details!}

Whether you're looking to explore raw "cooking" or entertain like Palm Beach's fanciest, I highly recommend trying out this tasty recipe!

Baby Dragon Bowl with Five-Spice Dressing
Slightly adapted from Palm Beach Entertaining

Serves 4

3  cups zucchini, julienned
1  red bell pepper, chopped
½ cup chopped broccoli, chopped
½  cup baby {or regular} bok choy, chopped
¼  cup fresh cilantro leaves, chopped
Five-Spice Dressing {recipe follows}
½ cup  slivered or sliced almonds, divided
Optional: sesame seeds

1. In a large bowl, toss together the prepared zucchini, bell pepper, broccoli, boy choy, cilantro, and almonds.

2. Pour dressing over veggies and toss to coat all ingredients. Sprinkle remaining almonds and sesame seeds, if desired, over the top.

Five-Spice Dressing
Makes 1 cup

¼ cup wheat-free tamari
1 tablespoon coconut vinegar {available in specialty stores or here}
Scant ¼ teaspoon five-spice powder
1-2 teaspoons sesame oil
1 to 2 tablespoons raw almond butter
1 1/2 teaspoons fresh grated ginger root

1. In a small bowl, combine all ingredients and whisk together until well incorporated.

{Any unused dressing can be stored in the refrigerator up to 4 days.}

Coming Clean: Individual Strawberry Crisps

I've been on a strawberry kick lately. It could be because it's hard to pass by them without the sweet smell attacking your senses.

I literally came to screeching halt in front of the berries when I ran into the grocery store to pick up some eggs the other day. I stopped, inhaled deeply, and promptly deposited two pints into my basket. {They were 2 for $5. I couldn't just walk away with one.}

Sneaky little things.

{Side note: Is it even still berry season?? I have no concept of such things, though I feel I should probably know...}

The only problem with buying berries in bulk is that if you don't eat them pretty quickly, they start to go south rather fast. Nothing makes me more sad that a moldy strawberry. {Well, ok, that's not true. But moldy berries definitely make the list.}

I've been eating these strawberries just as they are, and have also taken to pouring a little of the Blackberry-Ginger Balsamic vinegar that I picked up at The Ancient Olive over them for a tangy treat. You haven't lived until you've eaten a balsamic berry. Delish.

When I was poking around the fridge yesterday, I noticed that the strawberries were already starting to look a little withered.

Unacceptable.

I put my thinking cap on {my mom used to say this phrase all the time when I was a kid... am I the only one who uses it??}, and quickly threw together a pair of mini Strawberry Crisps that take no time at all from start to finish.

Bonus: They're not terribly unhealthy!

I used gluten free oats, rice flour, honey and maple syrup in place of traditional crisp ingredients {regular oats, all-purpose flour, and sugar} to "healthify" this version, but the flavor didn't suffer at all from the substitutions.

This recipe makes just two, but you could certainly multiply the amounts to serve a crowd. I'm also pretty sure you could bake it up into one big crisp instead of a few small ones if you really wanted to. {But the minis are so cute!}

If you want to make these a little more decadent, add a scoop of vanilla ice cream or some freshly whipped cream on top for a taste of pure, summery bliss.

It's no berry left behind around here... and if this is the result of using up every last one, I say bring on the berries!

Individual Strawberry Crisps

10 strawberries {approximately}, rinsed, hulled, and sliced
2 teaspoons fresh lemon juice
1 tablespoon honey {you may want to leave this out if your strawberries are super-sweet}
1/2 teaspoon vanilla extract
1 tablespoon rice flour {or all purpose flour}

For Topping:

1/3 cup gluten free {or regular} oats
1/4 cup slivered almonds
2 tablespoons rice flour {or regular all purpose flour}
Pinch of salt
2 tablespoons maple syrup
1 tablespoon coconut oil, melted

1. Preheat oven to 375 degrees. Prepare a baking sheet by lining with a piece of foil. Place two ramekins on the foil.  Set aside.

2. In a small bowl, toss together berries, lemon juice, honey, vanilla extract, and flour until all the berries are well-coated. Set aside.

3. In another small bowl, stir together oats, almonds, flour, and salt. Add maple syrup and coconut oil and mix until the oats are well combined.

4. Spoon berry mixture evenly into each ramekin. Top evenly with oat mixture.

5. Bake for about 15-17 minutes, or until the filling starts to become bubbly and the crisp topping starts to turn golden.

6. Serve warm. {Or top with a scoop of vanilla ice cream!}

Coming Clean: Blueberry-Ginger Cobbler Smoothie

Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure?

Ice cream.

The most heavenly combination of my two favorite {naughty} things: sugar and dairy.

I have been so very good and, before my vacation a few weeks ago, I didn't cheat at all. But, tell me... how was I supposed to pass up an ice cream cone from the ever-lauded new phenomenon that is Smitten Ice Cream?

Yeah. That's what I thought.

{P.S. I'll be telling you a little more about our San Francisco/Napa food experiences very soon!}

Anyway, smoothies have sort of become my go-to for staving off ice cream cravings. They're sweet, creamy, and satisfying, but have the added benefit of actually being good for you, too! You can make them out of just about anything you have on hand, and they're super quick to throw together... not to mention, they're highly portable for the days when you've got to eat {or drink} on the run.

I have experimented with a variety of flavor combinations that have been absolutely delicious:

Banana + Almond Butter + Coconut Milk {in the carton}

Orange + Almond Milk + Banana + Greens

Pineapple + Banana + Coconut Milk {in the can}

It's almost hard to make a smoothie that isn't fantastic.

Today I'm sharing a fun concoction inspired by Clean Cuisine, which I've deemed a culinary bible for those trying to get the hang of the anti-inflammatory diet lifestyle.

The Blueberry-Ginger Cobbler Smoothie

Packed with antioxidants from the dark-skinned berries, anti-inflammatory properties from ginger, fiber from oats, omega-3s from walnuts, and rounded off with sweet dates and creamy coconut milk... it packs a pretty healthful punch, not to mention tricks your sweet tooth into thinking it got its way.

The next time you're tempted to dive into a pint of the creamy stuff, give this a try first. It's all the goodness and none of the guilt you're seeking for a cool summer treat!

Blueberry-Ginger Cobbler Smoothie
Adapted from Clean Cuisine

1/4 cup raw rolled oats {you can use gluten free if you prefer}
2 tablespoons walnuts, roughly chopped
2 pitted dates, soaked in warm water to soften
1 teaspoon fresh ginger, grated
1 cup frozen blueberries
1 handful raw spinach
1 cup coconut milk* or almond milk
1/2 cup ice

1. In a high speed blender, process oats and walnuts until pulverized.

2. Add dates, ginger, blueberries, spinach, coconut milk and ice and blend until smooth.

*I use So Delicious Brand Unsweetened Coconut Milk Beverage, which is different than that coconut milk you will find in a can.

Coming Clean: Quinoa, Beet & Bean Burgers

I'm going to admit something kind of silly: I used to be afraid of eating avocados. And coconut. And nuts & seeds. And olive oil.

What do these things have in common?

They're all high in fat.

It wasn't the food itself that I was afraid of, but the effects they might have on my weight. Thinking back on it now, it is probably one of the most nonsensical things I've ever thought.

I've never had a real problem with weight. Except for the fact that I weighed almost 10 pounds at birth. But that was sort of beyond my control.

I mean, there was a period of time that I was way squishier than I should have been. Freshman and sophomore year of college I put on weight and didn't even really notice it until I had to go up a few jeans sizes. I can assure you that those pounds did not happen because of avocados and olive oil.

My junior year I slimmed down quite a bit and I weigh less today than I did then.

But it's important to remember that weight isn't the only indicator of health. Flipping through "beauty" magazines is the best way to lose track of that... but that's a whole 'nother post for another day.

I know I am healthier at 31 than I was at 21, and that's something to celebrate. I got smarter about what it means to eat "real food". I stopped buying so much stuff in boxes and cans and started cooking with fresh ingredients. And I've stopped thinking silly things like the fact that eating an avocado a day will have ill effects on my dress size.

When I started my "Coming Clean" project six weeks ago {!}, that little bit of apprehension started tugging at my thoughts... but limiting myself to low/no-sugar, no dairy, all-natural foods didn't leave a whole lot of wiggle room in the department of snacking. So what have I been eating to fill myself up?

A lot of avocados. Nuts and seeds. Coconut milk. Heart healthy oils. Fruits and veggies. Whole grains. Surely, I must have put on a few pounds, right?

Not so much. I actually lost a few pounds. And that wasn't even my purpose. It's just come as a natural result of eating the kinds of fats my body needs and uses.

The verdict? There is a major difference between fats that come from walnuts and salmon, and those in cheesecake and cheeseburgers. Now if only we could ensure all fats were created equal...

Speaking of burgers, this recipe for Quinoa, Beet, & Bean Burgers is not something I would have thought to try a few years ago. Beets have never appealed to me, but they're one of Steve's favorites so I thought I'd try out a new way to use them in our meals. The result was an extremely healthy patty, jam-packed with things you can feel good about eating. A tiny bit of sweetness from the beets, protein and substance from the quinoa, heartiness from the beans, and a little crunch {plus HEALTHY fat} from the walnuts.

Something new for you to add to your buns... and don't worry, they won't make your other buns any bigger.

*I'm pretty sure you all know this already, but I'm no health expert... I'm just a girl trying to do my best staying healthy and share my observations in hopes that they'll help you, too. Please take into consideration your personal dietary needs before making changes to your diet.

Quinoa, Bean & Beet Burgers
Adapted from "The New Persian Kitchen" by Louisa Shafia via PureWow

1 1/2  teaspoons coconut oil or olive oil, plus extra for cooking
1/2  large onion {about 1 cup}, diced
2 cloves garlic, minced or grated
5 large pitted dates or raisins {about 1/2 cup}, finely chopped
1/2 cup walnuts, roughly chopped
2 teaspoons paprika
2-3 small beets, peeled & grated* {about 1 cup's worth}
1/2 cup white beans {I used Great Northern}
1 1/2 cups cooked quinoa
1 egg, lightly beaten
Salt & pepper to taste

1. In a skillet over medium-high heat, melt coconut oil. Add onion and cook until softened and translucent. Stir in garlic and cook for about one minute.

2. Add chopped dates, walnuts, paprika, and beets. Cook, stirring often, until the beets are softened. Gently fold in beans and cook for another minute or two.

3. Transfer beet mixture to a food processor or blender. Pulse until ingredients are combined. {Do not puree, you just want to chop the mixture up a bit.}

4. Scoop mixture into a large bowl and fold in cooked quinoa until uniformly mixed. Add egg, salt, and pepper, and mix until well incorporated.

5. Form into 8 patties, as you would burgers.

6. Cooking options:

Pan Fry: Melt 1-2 tablespoons of coconut oil to a large cast iron skillet or medium-high heat. Arrange patties in skillet and cook until crisping up and some spots are darkened, about 3-4 minutes. Flip and cook through on other side.

Bake: Arrange patties on a foil-lined sheet pan greased with olive or coconut oil. Spray {or brush} the tops of the patties lightly with olive oil {or coconut oil}. Bake for about 20 minutes or until the patties no longer look wet and are cooked through.

Serve on whole wheat burger buns with your favorite toppings, or bun-less!

*I use my food processor's shredding disk to make the job easy. Remember, beets stain quite a bit, so steer clear of the {gorgeous} juice if you can!

Coming Clean: Quinoa "Burrito Bowl"

Things have been busy, busy, busy lately.

I started a new job, have had an event in or out of town every weekend for weeks on end, have been planning our anniversary getaway {which is happening next week... I have no idea how it got here so fast}, and have been working on a handful of other projects {With deadlines. Not the "clean the closet" kind}. Not to mention, you know, life and stuff.

What happens when you're constantly on the move?

You get hungry. {Well, I do, at least.}

And what happens when you're hungry but you don't have much time to dedicate to cooking?

You make baaaad decisions. Drive-thru decisions. Ice cream for dinner decisions.

{For the record, I am a strong supporter of ICFD [Ice Cream For Dinner] nights once every so often. And no, "every so often" shouldn't be happening every week.}

Anyway, it's good to have quick and easy meal ideas in your back pocket for days when you barely have enough time to breathe, let alone cook a decent meal.

In my world, quick and easy often equals Quinoa.

Why?

  - It's fast-cooking.
  - It's hard to mess up, even when you can barely think straight.
  - It's a blank canvas for flavor.
  - It's chock-full of nutrition.
  - It fills up my bottomless-pit-of-a-husband.
  - It makes for good leftovers, hot or cold.

Thinking back, I have no idea what I used to do before I discovered quinoa. I'm guessing I probably ate things that I shouldn't have.

Yesterday was one of those days I mentioned above. I left work at 5:30, ran home and photographed a recipe before the light started to fade, and stood in front of the pantry wondering what the heck I'd make for dinner so hubs and I could eat together {though I was tempted to eat an avocado right out of its skin}.

Within half an hour, I had this:

As we talked over dinner, Steve mentioned that it tasted a lot like a burrito bowl. And I have to say, I agree.

We love burrito bowls from Chipotle, and they're actually a pretty healthy option on the run. If you choose brown rice. And you avoid the cheese. And you skip the sour cream. But really... how often do you do that when you're standing in front of that assembly line?

This "Burrito Bowl" Quinoa is dairy free, gluten free, and nutrition-full. {That's not a word, but you know what I mean.} And just like your favorite meal on the run, it's totally customizable! You can even set up an assembly line for your family and they can mix their own creations if they'd like to get in on the cooking action.

It's time you turn your ICFD nights into QFD {Quinoa For Dinner} nights. And this recipe is a good start.

Quinoa "Burrito Bowl"

1 cup quinoa, rinsed
1 1/4 cups water

1/4 cup extra virgin olive oil
Juice of 1 lime {or half of a very juicy lime}
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon cumin powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

2 medium tomatoes, diced {I use roma or plum when I can}
1 can black beans, rinsed and drained
2-3 tablespoons fresh cilantro, chopped
1 avocado, diced

1. Cook Quinoa: In a medium pot over medium-high heat, bring rinsed quinoa and water to a boil. Lower heat and let simmer, covered, until most of the water is evaporated. Stir and cover, cooking on low heat until the quinoa is cooked {you'll be able to see the little strands that have separated from the seed}, about 8-10 minutes. Fluff with a fork. Set aside.

2. In a small bowl, whisk together olive oil,  lime juice, salt, oregano, cumin, onion powder, and garlic powder until well combined.

3. In a large bowl, toss together tomatoes, black beans, and cilantro with cooked quinoa. Carefully fold in avocado.

4. Pour oil mixture over the quinoa and gently mix to coat.

5. Serve hot, room temperature, or cold!

{Note: This would also be delicious with an added protein like grilled chicken, shrimp, etc.}

Coming Clean: "German Chocolate" Granola

I'm happy to share that I have reached the stage in my clean eating adventure where I no longer have raging sugar cravings.

I used to think it was a lie that this was achievable. I'd even venture to say that I was more likely to believe that unicorns roam freely somewhere on this planet.

But I turned down ice cream, y'all.

Like, willingly.

This tiny little action has made me question everything I've believed to be true up until this point in my life.

I kid.

But seriously, it's become a lot easier to say no to sugar.

In a way, I've been cheating because I've allowed myself to snack on yummy things every so often that are sweetened naturally. It keeps me sane from going off the deep end and throwing in the towel on this whole thing. And I'm actually enjoying playing around with flavors to satisfy my sweet tooth without necessarily going all sugar happy.

One of my favorite satisfying snacks lately has been homemade granola.

By the way, have you ever looked at the nutrition label on most store bought granolas? Many are a super sneaky sugar hideout just waiting to derail your clean eating plans.

You're all, "Oh, look at me! I'm being so healthy and eating granola!" Meanwhile, you might be downing as much sugar as you would in one of those colorfully packaged kids cereals. I don't know about you, folks, but I prefer chocolate chip cookies as my vehicle for unhealthy sugar intake. Just sayin'.

Anyway, I totally psyched my taste buds out with this recipe for "German Chocolate" Granola. {There's no German Chocolate in it, hence the quotation marks.}

Like the cake, it's got coconut, pecans, and a nice chocolate flavor {thanks to unsweetened cocoa powder} without too much naughtiness. The sweetness comes from honey and a dash of maple syrup, which are healthier sweeteners than traditional sugars. {I found this article from Mark's Daily Apple pretty interesting & educational in regards to why honey is a better choice.}

I love to indulge in a little bit of this with some almond or coconut {or almond-coconut} milk.

Just a reminder... this is still considered a treat and should be eaten sparingly. Remember, it's all about moderation {not gluttony or deprivation}! But it's nice to find a healthy living loophole when it comes to snacking.

Ok, it's not exactly a scoop of gelato or anything, but it'll do the trick. If you don't believe me, we can go hunting for unicorns together. :)


"German Chocolate" Granola

2 cups old fashioned rolled oats {not quick cooking}
1 cup unsweetened shredded coconut {I use the Reduced Fat kind from this brand}
1/2 cup chopped pecans or pecan chips
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
4 oz. unsweetened applesauce
1/3 cup honey
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1 teaspoon vanilla
1/4 teaspoon coconut extract

1. Preheat oven to 300 degrees. Prepare a sheet pan by lining with foil or with a silicone baking mat.

2. Combine oats, coconut, pecans, cocoa powder, and salt in large bowl. Mix well.

3. Pour applesauce, honey, maple syrup, melted coconut oil, vanilla extract, and coconut extract in to bowl with dry ingredients and stir until well combined and no dry spots can be seen.

4. Spread out onto prepared baking sheet and bake for 15 minutes. Stir mixture and spread out again, then bake for another 15-20 minutes.

5. Remove from oven and let cool. Store in an airtight container.

Haute Hydration + Stuff & Links

I had plans to post a new, exciting recipe that I worked on earlier this week. And then I started editing the pictures and came to conclusion that I wasn't fond of any of the shots I'd taken. So I decided to do a re-shoot... and then discovered that Steve had eaten the leftovers.

Oh well. At least it was a good sign that he liked it! 

So, you'll have to wait a little longer for what I originally had in mind. But I didn't want to leave you hanging for the weekend without some fun things! 

1. Thanks to my Food Blog Forum swag bag, I've developed a slight obsession for these. {Though they're not part of my "clean eating" plan at the moment... I fully plan on allowing myself to have one as a treat in a few weeks!}

2. Have you ever heard of ScoutMob? I suddenly started receiving their emails out of the blue and before I could even hit the "Unsubscribe" button, I quickly became smitten with their hipstery wares. Also, I need these: 

Source

Source

3. With all the cute items I plan on purchasing from ScoutMob, I'm either going to need a bigger house or better organization so I can squeeze everything in to our not-so-spacious space. Luckily, I got a chance to attend a Blogger Preview for the new The Container Store opening in Boca Raton and got lots of tips and ideas for making the most out of even the smallest spaces. Can't wait to share!

Wall-o-Jars at The Container Store. Heaven.

4. And on another organizational note, if you're the kinda gal {or guy} who subscribes to the phrase, "A place for everything, and everything in its place." as I do, you MUST check out these methodical mavens over at The Neat Method. 

5. Speaking of controlling the clutter, I had to do something this week that was a lot time coming: Create a dedicated space for my food photography props! I've managed to keep it to one shelf in my linen closet, but the collection is quickly expanding... maybe I should give the Neat Girls a call!

HELP!

6. Pop over and say "hello" to the blogger friends I got to browse with at The Container Store: Kristin from Living In Color Print, my blogging buddy Alyson from The Average Girl's Guide, Niki & Ali from Papery & Cakery, Tammy from Walking in Pretty Shoes, Cheryl from RegistryFinder.com, and Aime from It! Weddings Florida {and I think I missed a few people, but I don't have your info!}

7. New favorite healthy goodness: Alpine Valley Bread. It is SOOOO tasty! I have been eating it for breakfast, toasted with a drizzle of olive oil & a sprinkle of sea salt. Perfection without funky ingredients! Go check them out on their Facebook page, too!

8. Last but not least... I've been trying all kinds of new things on my quest to eat a little cleaner, including bribing myself to drink more water by putting together some fun flavor combos that have made sipping a little more exciting!

I simply mix and match fruits + herbs + water, mix with ice in a large water bottle, and take it to work with me for a little prompting to stay hydrated.{Muddle them together to release a bit more flavor!} So far, so good!

Here are a few suggested combos for you to try!

And here are some of the ones I've taken to work:

Peach + Basil

Blueberry + Mint + Lemon

{By the way, I've been posting these on my Instagram, so if you want more ideas {as I come up with them!} makes sure to follow me over there!}

What flavor combos would you make?

Hope you have a wonderful weekend! xo

Coming Clean: Teriyaki Turkey Lettuce Wraps

Last week was QUITE a week.

The kind of week that leaves you curled up in the fetal position wanting nothing but a sippy cup of wine and a never ending supply of chocolate. {Too bad I've been avoiding both things. Rough.}

Among other things, I thought I lost the blog for about 24 hours. Well, not the blog itself, but the domain.

If you have a blog or business with a website, then you understand what that means.

Losing your domain means that people can no longer reach your site by typing in the web address they are accustomed to visiting. {In my case, www.thekitchenprepblog.com}

Why is that bad?

Well... let's put it this way. Say you owned a sweet little business on 123 Main Street. Over the course of a year, people begin to notice you and stop by often. They tell their friends about you and their friends start to drop by, too. You get business cards made, the paper and local magazines write features about you, and everyone knows that 123 Main Street is your spot.

One morning, you wake up to go to work and discover that your business has been moved to another address. It's still in tact, but no one knows you're there. And when they go to your old location, they're greeted with a sign that says, "For Sale" with no indication that you're still open elsewhere.

That's kind of what happens when you lose your domain.

Normally, it isn't a big deal to renew a domain if it expires, which is what caused this issue to begin with. The problem is, I purchased my domain through Google over a year ago and had no idea how to sign in to the console that contains the renewal button. It was telling me that my username & password were wrong and, unfortunately, there is no direct customer support readily available from Google.

You can imagine how frustrating that is. It should have been a simple process, but there was no one to help me with my problem, leaving me in a bit of a lurch.

In the short span of 24 hours, I developed my own "Stages of Grief".

1. Panic. "What the $@*! is happening?!?!?!!"
2. Worry. "Oh my gosh, how in the world do I fix this quickly?"
3. Ambitiousness. "This isn't a problem. I will just call around until I find someone who can help."
4. Frustration. "What do you mean you can't help me. What do you mean there's no one I can talk to???"
5. Rage. "YOU BETTER FLIPPIN' FIGURE OUT HOW TO GET THIS RESOLVED!"
6. Hopelessness. "This is it. This is the death of my blog."
7. Pity. "Why is this happening to me? I've worked sooooo harrrrrrd." :::tears:::
8. Apathy. "Oh well. There went that."
9. Hope. "I have to go to sleep. Maybe tomorrow it will get fixed."
10. Elation. "You mean, Google DOES employ actual LIVE people that can help me?!?!!"

Somehow or another, by the grace of all that is good & holy, I wound up speaking to a man in a department that had nothing to do with my issue who sent me an email with a link to open a support ticket.  In the morning {about an hour before leaving for my first day at a NEW JOB}, I received an email from Google that was sent by a real, live person.

After a while of getting nowhere emailing back and forth, Garreth from Google {who, incidentally, sounded exactly like Officer Rhoades from the movie Bridesmaids} called me. By phone. Can you believe it?  He was able to point me in the right direction as far as resolving my issue but wasn't allowed to tell me what my username & passwords were, leading to the world's most frustrating "Hot/Cold" game.

But, we figured it out. I was able to renew my domain and nearly offered Garreth the rights to our firstborn child.

I wanted to sing. I wanted to dance. I wanted to beat the living &$#@ out of Google for putting me through this.

Meanwhile, we still had to eat.

Have you ever tried cooking when you're really upset about something? It's not fun. Those are the days when the temptation for a drive-thru start to lurk in the corners of your mind.

Don't do it.

Instead, do this. It's not terribly difficult, and you'll feel so much better after you get some sweet & savory goodness in your belly.

Ground turkey shows up a lot in our meal rotation when we're busy because it's so easy to make and the possibilities are endless. You can make turkey Sloppy Joes {which we often make in a variety of ethnicities using different spices & ingredients}, tacos, chilis... you name it.

This time, I made these easy and delightful Teriyaki Lettuce Wraps. Homemade Teriyaki sauce is simple to put together, and it forms the saucy base that gives these their satisfying flavor. You can serve these as lettuce wraps like I did, or over rice or quinoa for a quick meal on even the longest days.

It's so good to be back after my mini-catastrophe. I hope to be at this "address" for a LONG time to come!

Teriyaki Turkey Lettuce Wraps
Sauce adapted from Food Network

For Sauce:
1/2 cup reduced sodium tamari {gluten free soy sauce} or your preferred soy sauce
1/4 cup water
2 tablespoons rice vinegar
1/4 cup honey
2 garlic cloves, minced or grated
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon water

2 teaspoons olive oil
1/2 medium onion, diced
1/2 cup carrot, shredded
1 garlic clove, minced or grated
1 lb ground turkey {lean for reduced fat & calories}
5 scallions, thinly sliced {plus extra for garnish if desired}
1 can diced tomatoes, lightly drained {make sure there's no high fructose corn syrup in there!}
1 cup Teriyaki Sauce

1 head bibb, butter, or iceberg lettuce, leaves carefully separated, rinsed, & dried


For Sauce:

1. In a medium sauce pan, whisk together tamari, water, rice vinegar, honey, garlic, and ginger until well combined. Combine cornstarch and water in a small bowl, and whisk until completely smooth.

2. Add to sauce pan and whisk until well incorporated. Bring sauce up to a boil, whisking often, then reduce heat and simmer until thickened and bubbly. Set aside. {Makes 1 1/4 cups}

For Turkey:

1.  Heat olive oil in a large pan over medium-high heat. Add onion and carrot, and cook until tender and fragrant, about 4-5 minutes. Add garlic and cook for about 1 minute more.

2. Add ground turkey meat and stir together with onion mixture, breaking up meat with a wooden spoon or a potato masher {my favorite method for ground meat}. Cook until no longer pink.

3. Add scallions and diced tomatoes and stir together well. Cook until most of the liquid has evaporated, then add in 1 cup of the Teriyaki Sauce. Bring to a bubble until thickened. {If the sauce remains too watery, combine 1 tablespoon of cornstarch & 1 tablespoon water until smooth, then stir in to ground turkey and simmer until thickened.}

4. Spoon into a serving dish and keep warm.

For Serving:

Serve with lettuce leaves to make "wraps", or over rice or quinoa. You can optionally garnish with extra scallions, shredded carrot, peanuts, crispy rice noodles... etc.

Coming Clean: Red Curry Spaghetti Squash with Chicken

I'm a little fickle sometimes when it comes to food.

I'll go through phases where I constantly crave one particular ingredient or one type of cuisine. And then --  just like that -- I'm suddenly over it and onto a different "flavor of the week".

A while back, I picked up some red curry paste for a recipe I was trying out. {My favorite is this one by Thai Kitchen.} It was love at first bite.

I couldn't believe that something that came in such a tiny little jar packed such a huge punch. It was exotic... sweet, savory, spicy. Combined with silky coconut milk, it made a sauce that I wanted to sip through a straw. So good.

So, naturally, I started using it in everything. In saucy vegetables. Intermingled with rice noodles. I even started making "Thai Sloppy Joes" {with ground turkey}, which is still one of our favorites to date.

I was so smitten with this stuff that I professed my "flavor crush" to Thai Kitchen {via Instagram/Tweet, of course. So much more romantic than slipping a note into a locker.} to which they responded with the following message:

I blush.

{Obviously, flattery will get you everywhere around here.}

As I've discovered lately, when you're trying to "eat clean", things that add pizzazz without the bad stuff quickly make their way to the Ingredient Hall of Fame . This red curry paste is no exception.

Made with a mixture of lemongrass, Thai ginger, and fresh red chilis {and no weird chemical ingredients! Yay!}, it is bursting with bright, zesty flavor. Infused into a rich, satiny sauce, it is the perfect complement to this hearty Spaghetti Squash with Chicken.

Spaghetti squash is wonderful because it takes so little prep and makes so much food. But the truth is, the flavor of the squash itself is sort of bland. And "bland" is not an adjective I'm ok with when it comes to food.

With a little creativity, I turned a boring veggie into a flavorful dinner that I'd be happy to serve any day. A small amount of chicken with some fun seasonings {shredded coconut!} adds not only protein, but also heartiness that will fill you up.

As for my feelings regarding red curry paste... I don't think it's a romance that's going to fizzle any time soon!

P.S. This is not a sponsored post, I just happen to really enjoy this brand & product! :)

Red Curry Spaghetti Squash with Chicken

1 medium spaghetti squash
1 large boneless, skinless chicken breast, diced
Pinch of salt
1 teaspoon dried basil, or 1 tablespoon fresh basil, finely chopped
2 tablespoons dried shredded coconut {unsweetened}
1 teaspoon fresh ginger, grated
Juice of 1 lime

1/2 medium onion, diced
1 1/2 tablespoons red curry paste {I use Thai Kitchen}
1 teaspoon fresh ginger, grated
1/2 to 3/4 cup coconut milk {you can use "Lite" if you prefer}
2 tablespoons tamari {gluten free soy sauce}

1. Roast your spaghetti squash*: Carefully cut spaghetti squash in half. Scoop out the seeds. Spray or rub the inside lightly with olive oil & sprinkle with salt.

Bake at 400 degrees, face down, on a sheet pan lined with a baking sheet for about 40 minutes {time will depend on how big the squash is.} or until the flesh is knife-tender. Remove from oven and scrape with a fork to create "spaghetti" and fluff it up. {I serve these right in the hollowed squash skin, but you can serve however you'd like.}

2. Meanwhile, place diced chicken in skillet lightly coated with olive oil over medium-high heat. Sprinkle lightly with salt. Cook until lightly browned, stirring and browning on all sides. Add basil, ginger, and coconut and continue to stir and cook for another minute or two. Add juice of 1 lime, scraping pan to remove any brown bits. Transfer to a plate and cover with foil to keep it warm.

3. Using the same pan {if the brown stuff isn't too burnt, otherwise just use a new pan}, add a small amount of olive oil and diced onion. Cook until just translucent and tender.

4. Mix in red curry paste and ginger, cooking for about 30 seconds to loosen the paste a bit. Slowly pour in coconut milk, whisking to incorporate into the paste, until completely smooth. Add tamari {or soy sauce}, and stir to combine.

5. Bring sauce to a simmer and cook until slightly thickened, about 6-8 minutes.

For Assembly:

1. Pour about 1/4 cup {or less...or more} over spaghetti squash.

2. Top with chicken.

3. Sprinkle chopped basil over top if desired, and serve with lime and extra sauce on the side.

*There's more than one way to roast a spaghetti squash. I used to do it the "lazy" way, poking it all over with a knife and baking it whole in a 400 degree oven until tender {about 1 hour}. It's easier to cut open, but a little more difficult to remove the seeds after it's cooked. I realized that the lazy way was actually taking me longer in the end! If you're going to slice it while uncooked, just be careful because it is a pretty tough little nugget & you don't want any knife slippage happening! :)

Coming Clean: Chocolate-Hazelnut Risotto

So, I'm definitely detoxing.

I'm irritable, uncomfortable, and just want to stick my face in a bucket of gelato.

Is that so much to ask?

I'm even having weird nightmares about all kinds of crazy things. 

Last night, I dreamed that I was leaving a friend's party and had to drive someone else's car to the next place I was going. The seat was pulled too close to the steering wheel, so I tried to adjust it while I was driving. Suddenly, it went flying backwards faster than I expected. My feet were too far from the pedals to be able to brake. So, I was careening out of control while merging onto a busy highway. 

Somehow I managed to avoid catastrophe and made it to college, where I had a huge exam awaiting me. Except, I had no idea what room it was in, what time it started, who my professor was, or how to make my way around the giant campus.

Meahwhile, I get a call on my cell phone from "The Government" {no specific branch, just a lady saying "This is a call from The Government". They had seen my reckless driving fiasco and had some questions to ask me. As I'm trying to explain my situation {and still navigate my way around this terrible labyrinth of a school}, my phone battery dies. 

Crap.

I miraculously get to the right place and find that there is a huge line of people waiting to pick up their testing materials, which are given out by machine. After a long wait {and a near meltdown thinking that this test is timed & probably almost over by now}, I make it to the front of the line and can't figure out how to work the darn machine. I'm swiping my student ID over and over again, but it isn't working, and the mob of students behind me is growing tired of waiting.

Out of nowhere, a librarian holding a phone with one of those long, curly cords from back in the day, tells me that someone from The Government is calling for me, and that they seem pretty mad. 

In the meantime, I've figured out that the test I'm taking is made up of a combination of advanced anatomy and some sort of math I've never seen. WHAT?

Luckily, this is where I woke up. Which is good because I'm pretty sure my blood pressure was probably through the roof from the stress of this nightmare.

I have got.to.get.a.grip.

And I think part of the solution is dessert.

No, but seriously. I'm enjoying the healthy recipes I've been making -- a lot -- but the real issue is that I'm MISSING the things I'm trying to avoid.

Specifically sweet treats. Because a life without Nutella is not a life worth living.

They say that necessity is the mother of invention. Well, so is desperation.

This.

I am happy to say that this "cleaner" dessert recipe* hits the spot. Ok, so it's not Nutella, exactly. But you won't hear any complaints.

Completely inspired by the Chocolate Risotto I had at Disney, this version is non-dairy, uses honey as a sweetener instead of sugar, and gets its rich, creamy texture from coconut milk.

Did I ever think I'd come up with something this good? Only in my dreams. ;)

Chocolate-Hazelnut Risotto
Inspired by the chefs at Disney, and this Whole Foods Recipe

1 1/2 tablespoons coconut oil {I used this kind}
2/3 cup arborio rice**
1/4 cup unsweetened cocoa powder

4 cups almond milk
1/2 cup non-dairy hazelnut creamer {I use So Delicious Coconut Creamer}
1/2 cup honey
2 teaspoons vanilla extract
1/2 cup coconut milk {I used full fat but you can use "lite" if you'd like}
1/4 cup toasted hazelnuts, chopped {Optional}

1. In a medium saucepan, whisk together cocoa powder and a few tablespoons of almond milk to make a paste. Gradually add in remaining almond milk, whisking to combine. Stir in hazelnut creamer, honey, and vanilla extract.  Bring to a simmer and leave over medium-low heat.

2. Meanwhile, in a skillet with high sides, warm 1 1/2 tablespoons coconut oil over medium heat. Add rice and stir to coat, toasting for about 2 minutes.

3. Ladle about 1/2 cup of hot milk mixture in to the pan with the rice. Stir often until most of the liquid is absorbed. Continue to add liquid in small amounts {approx. 1/3 - 1/2 cup at time}, simmering until almost absorbed and stirring, stirring, stirring {that's what creates the creaminess of risotto... developing those starches!}.

4. After the last bit of liquid has been absorbed, stir in coconut milk. Continue to stir until thickened and  {once again}, mostly absorbed.

{This whole process took me about 40 minutes. The rice might still have a tiny bit of a bite to it, but shouldn't be hard. If you find that it is still a bit hard, reduce heat to low and put a lid on the pan. Cook this way for 6-8 minutes, making sure to monitor the liquid level... it shouldn't get too dry.}

5. Spoon risotto into serving dishes and top with chopped toasted hazelnuts if desired.

Makes about 4 servings.

*A Note about "Clean Desserts" - Desserts are desserts. And while this is definitely a more wholesome version of the original, please remember that these sweet treats should still be enjoyed in moderation. {Bummer, huh?}

** You can substitute with brown arborio rice if you prefer, but it will affect the cooking time as brown rice takes longer to soften and cook through.