Blueberry & Brie Salad with Puff Pastry Croutons | Food Wine Conference 2016 #FWCon

If you've seen the last few posts I've published, you might be wondering why the heck I'm so excited about attending the Food Wine Conference next month in Orlando. {You might also be wondering if I ever eat anything other than cheese, bacon and dessert. I do, I promise.}

Well, let's start with the two main reasons: FOOD. WINE.

All kidding aside, this will be my second year attending this fantastic conference, but my first time going as a brand ambassador {which basically means that I'll be helping one of our amazing sponsors promote their brand while I'm mingling, learning, sipping and noshing}. Finding out about the conference last year came at the perfect time for me. I was learning to juggle the work-from-home blogging thing with the mama-to-a-6-month-old thing, and quite frankly, I was feeling creatively depleted. {And sleep deprived. Let's not forget that.}

At the very last minute {and at the prodding from my friends Shaina & Sloane}, I decided that maybe a weekend at this conference would reinvigorate me and help me regain my "spark." And it did! 

It's hard not to get excited about what you do when you're surrounded by a ballroom-full of talented and successful people who are willing to share their secrets with you. Also, the eatin' at these things isn't too bad either! {wink, wink!}

Last year's Certified Angus Beef dinner.

I always love food blogging conferences because it's a great place to connect with others who share my passion for food and writing, and it's also nice to meet face to face with the representatives from the brands that sponsor these events. So much of what we do is shared via social media, email and other technology that it's refreshing to be able to look your colleagues in the eye and relate on a human level. It's all about building relationships.

One of the reasons I enjoy FWCon in particular is because I feel like Isabel herself {the founder & creator of the Sunday Supper Movement & FWCon} builds the experience based on her knowledge as a successful food blogger and business person. Every last detail -- from the dining experiences to the selected speakers -- make you feel like she sat down and said, "What would make a conference fun and exciting for me? What would I want to learn?" And it's precisely that personal touch that makes FWCon feel warm, friendly and comfortable for both seasoned bloggers and newbies alike.

All smiles while learning with my blogging buddies! Photo credit: Ashley Hamon Photography

A whole lot of learning takes place at these things with tips coming from the pros themselves, with sessions covering all of the skills and strategies that are needed to stay relevant in today's busy, ever-changing world of digital media. But all that serious information is tempered with tons of lighthearted fun, too! Let's not forget all the snack breaks and all-out feasting that take place throughout the whole weekend. This thing is made for "foodies" after all!

It's not all business at FWCon! Photo credit: Ashley Hamon Photography

Whether you're new to the food blogging world and are looking for an opportunity to sharpen your skills or a long time blogger who is seeking to connect with colleagues, this conference is for you! Good news... you can still join in the fun by purchasing tickets today. {Use code THEKITCHENPREP and receive $50 off your ticket.}

I can't wait to dig into this year's Food Wine Conference... hope to see you there!

Photo credit: Ashley Hamon Photography

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As I mentioned a few times, the Food Wine Conference is never short on, well... food! Last year, I found myself seeking some greens amidst the dessert tables, cocktails and poutine bar. So, in preparation for all the feasting, I'm gearing up for this year's conference with a salad! 

This Blueberry & Brie Salad with Puff Pastry Croutons is a riff on one of my favorite rich, creamy appetizers: Brie en Croute. You know what I'm talking about -- a wheel of brie wrapped in puff pastry and baked until it's ooey & gooey in the center. 

How do you turn a leafy salad into a mouth-watering version of this decadent appetizer? With puff pastry croutons, of course! I don't know why I never thought to turn puff pastry into croutons before... they're so buttery and flaky, and surprisingly simple to make with a package of store bought puff pastry dough. Genius.

Sometimes Brie en Croute is served with a layer of jam or a fruity compote topping to add an element of sweetness to savory dish. In this salad, fresh blueberries give a pop of freshness to the otherwise savory ingredients. And yes, it's nice to know that you're balancing out the little bit of "naughty" in this salad with a handful of antioxidant-rich blueberries! 

Wish Farms, a 3rd generation family-owned and operated produce company, will be among this year's conference sponsors, and they're hosting a recipe contest looking for delicious ways to use blueberries in salad form. I'd say this salad is my new favorite way to add blueberries to the mix! 

Give it a try the next time you're looking for a way to jazz up your salad game!

Disclosure: I received my FWCon ticket at a discounted price in exchange for my participation as a brand ambassador. Using my discount code in purchasing your ticket will also earn me a commission. 

Blueberry & Brie Salad with Puff Pastry Croutons

1 bag of your favorite salad mix

1 pint Wish Farms blueberries

About 4 ounces brie cheese, cut into small cubes

1/2 cup candied pecans

Puff Pastry Croutons {see directions below}

Lemon, Honey & Thyme Vinaigrette {see recipe below}

Make Puff Pastry Croutons:

1/3 sheet of puff pastry from a store bought package

Water

Favorite seasoning {I used a Garlic & Herbs seasoning grinder and salt}

1. Preheat the oven to 400 degrees. Prepare a baking sheet by lining with a piece of parchment paper.

2. Unfold 1 sheet of slightly thawed puff pastry from the package, placing on parchment. Cut one third of the sheet, and save the rest for another use. {Or you could use the whole thing, but it would make a LOT of croutons!}

3. Brush the puff pastry with a bit of water to moisten slightly, then sprinkle with desired seasonings.

4. Use a pizza cutter or sharp knife to cut the puff pastry into tiny squares -- you can make them as big or small as you'd like, but remember that they will puff up significantly when they bake.

5. Bake for about 12-14 minutes or until they're golden brown and puffed. Set aside until ready to use.

Make Vinaigrette:

1/2 cup olive oil

1/4 cup lemon juice

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 teaspoon thyme

1. Whisk all ingredients together in a small bowl. Set aside until ready to use.

Assemble Salad:

1. In a large salad bowl, toss salad mix with vinaigrette to taste until lightly dressed. 

2. Add blueberries, brie and pecans and toss to combine.

3. Sprinkle puff pastry croutons over top. 

Makes a great accompaniment to a dinner entree or a more substantial lunch served with a grilled chicken breast. 

Coming Clean: Pineapple-Jicama Salad + a "Health Challenge"

Happy Leap Day! {Do people actually celebrate this? I suppose leap day birthdays/anniversaries do it up big since they don't get the chance often!}

Though I'm not formally observing this once-every-four-years event, I did take a big "leap" last week that I thought I'd share since it's related to food which is, of course, the reason you're here.

Those who know me well know two absolute truths: I love food, and I dislike exercise. While the former fact has served me well in some ways, the latter is not something I'm proud of. In fact, it's something that I've attempted to change time and time again.

So, when a friend approached me 2 weeks ago asking if I'd be interested in participating in a "Health Challenge", my knee-jerk reaction was, "HECK NO."

"Health Challenge" sounded like sneaky code to me for other words like "diet" and "sweat." Bleh.

Despite my initial reaction, I let her send some information about what she was doing and told her I'd think about it. When her email popped up in my inbox, most of my suspicions were confirmed. There would be exercise. And there would be eating regulations. And I really wanted nothing to do with it.

And yet... something piqued my interest. Maybe it was the fact that I never did lose the last 5 pounds of my pregnancy weight. Or perhaps my recent lack of energy and inability to sleep well finally pushed me to take action. Whatever it was, it was enough to make me think, "Seven days? I can do anything for 7 days. Let's give it a shot."

So I told her I'd do it.

My husband was completely shocked, knowing how I feel about most of these detoxes, cleanses and challenges, and truthfully, so was I. Nevertheless, I geared myself up for the week of clean eating and exercise, said a little prayer, and started along with the rest of the group last Monday.

My day was immediately impacted as I normally start the morning with a cup of coffee {with about a teaspoon of sugar and half & half}, and the challenge clearly stated there was to be NO sugar. I don't like my coffee black, so I figured I'd go ahead and ditch the caffeine, too while I was at it. Surely, the one cup of caffeinated coffee I drink daily wouldn't be that hard to wean myself from for just a week...

By Day 2, I was feeling the effects of what I'm guessing was mild "sugar and caffeine withdrawal", which was surprising as I didn't even think I indulge in enough of either to have any sort of symptoms. Clearly, I was mistaken. I felt slightly groggy, irritable, and very, very tired. Like, I took a nap while my todder napped in the afternoon, tired. {If you know me, you know that I don't nap. Unless I'm pretty sick.}

Eating "clean" wasn't going so terribly. I try to keep things fairly healthy anyway {you'd never know it by reading this blog, huh?! Remember when I started my "Coming Clean" series?}, so the only real challenge was avoiding foods with added sugar {which SO MANY things contain. I'm looking at you boxed chicken broth!} and any of the treats I allow myself during the week {a nibble of chocolate, a small scoop of gelato in the evening, prepackaged granola or yogurt containing cane sugar... those allowances add up!}. Also... NO alcohol. Which really isn't a big deal considering that I went a full 40+ weeks without so much as a drop, but I've become quite chummy with my wine glass, especially on weekend evenings and particularly stressful days.

Clockwise from top left: Avocado & strawberry salad with chicken, pecans and homemade apple cider vinaigrette;
"Loaded" sweet potato with black beans, tomatoes, pickled jalapenos, green salsa and Greek yogurt;
Granny Smith apple and almond butter snack; Roasted butternut squash over arugula with walnuts & a sprinkle of herbed chevre. 

Still, the food portion was manageable, which made me feel good. The exercise?? Not so much.

Our group leader sent us daily 30 minute exercises {think: P90X, Insanity and the like} that we were required to complete daily. Thirty minutes may not seem like a huge deal to most, but for a girl who considers power walking her physical activity of choice, it was a bit of a shock to the system. {Read: I couldn't complete half the reps on Day 1. Sad but true facts.}

The mere sight of "Shaun T" and "Tony Horton" was enough to turn my stomach, and we developed a mildly unhealthy love/hate relationship over the next 7 days. But I held myself accountable and did as much of each workout as I physically could. Sure, I could barely lift my child into his crib, and had to hang on to the banister to ensure my wobbly legs wouldn't give out as I climbed the stairs to our second floor... but I just kept reminding myself that anything it's possible to stick to anything for just a week. JUST A WEEK.

Clockwise from top left: Strawberries with a dab of coconut cream;
Gluten free spaghetti with sauteed zucchini & kale in green olive tapenade "sauce" and a teensy sprinkle of cheese;
"Faux-potle" bowl with cauliflower rice and black beans, homemade pico de gallo, avocado, salsa verde and a glob of Greek yogurt.

As the week went on {slowly... ever-so-slowly!!!}, the "fog" lifted from my brain. I actually enjoyed the challenge of preparing my meals with clean ingredients... and I made some absolutely delicious things that I'd eat during any "non-challenge" week. On Friday, I repeated Monday's workout and found that I was able to complete most of the exercises and reps without feeling like I might keel over, and I learned to modify the things that I still didn't feel strong enough to do properly. {Push ups, I hate you forever.}

Most of all, I felt... Proud. Proud because I stuck to something I didn't really want to do to begin with. Proud because I was doing something for myself and not making excuses {I work from home with a toddler, I write about food, it's time consuming/expensive/inconvenient/impossible}. Proud because I avoided temptation and didn't give in when I wanted to {Friday night, all day Saturday, Sunday during a baby shower that had CAKE.} Proud because I'm pretty sure that's the longest I've ever gone without sugar!

Commitment is... saying "NO" to cake & champagne punch at a baby shower!
Note: I removed at the middles out of the sushi and skipped the white rice.
Pictured: Cucumbers, grape tomatoes, pepperoncini, Kalamata olives, California rolls,
smoked salmon, poached shrimp with a squeeze of lemon juice, strawberries & apples. 

The result? I lost 2 pounds. Most people have said "All that work and that's it?", and I suppose you can choose to look at it that way. But the truth is, it was only 7 days. And maybe I didn't lose the full 5 pounds that I've been holding onto {I've decided that I may not even want or need to!}, but I did GAIN quite a bit more -- confidence, accountability, self-respect. Things that far outweigh, well... the weight.

I feel like black & white makes it more "medical" than weird.
Plus, good lawd do I need some sunshine on my belly!

Left; Oh hi, I'm just over here dying after a workout. Right: Hey look! Ab-ish type shadows!!

Does this mean I will never eat a cookie again? Absolutely not. I firmly hold onto the belief that moderation is key. {And, um, I'd work myself out of a job!} I indulged -- no, REVELED! --  in my cup of coffee this morning... but only added half the sugar I normally do. I followed it up with some sprouted grain avocado toast and a banana with almond butter. I'm completely satisfied.

I'm telling you this because, like me, I'm sure there are some of you that are wondering if YOU could complete a challenge like this. You can. If you WANT to. And even if you don't really want to, but you're willing to commit.

For me, this was an unexpected -- but welcome -- change in routine, and good reminder that it's important to "check in" every now and again and make sure you're staying balanced. {I found that I had veered slightly off course into The Land of Carbs and Sugar in the past few months.}

So, if you're thinking you might need a little change, I say give it a try. You can do it without telling anyone about it if you're afraid you'll quit half way through. Or better yet, you can find a group who will support you and push you to the end when you want to quit half way through. Either way, the challenge is yours, and so are the benefits when it's all said and done!

Some notes:

1. I gave myself a "rest day" on Saturday and didn't work out since I was "in motion" all day.

2. Our group leader sent us daily meal plans detailing what we should strive to eat. I somewhat followed them, but modified to fit my needs {no red meat, minimal grains or gluten free, etc.} and ate when I needed to. Do not go hungry! You will backpedal and cheat if you do. Instead, choose nutrient-rich foods to fuel yourself and make "good choices."

3. LEARN ABOUT WHAT IT MEANS TO MAKE "GOOD CHOICES"! I am lucky that I married a man with extensive knowledge and experience in the field of nutrition, and though I don't always do what he says, I know my options and I know what I should be choosing. Foods that say "all natural", "fat free", "low fat" and "whole grain" are not always what they are cracked up to be. In fact, most of the best foods don't "say" anything at all because they're not prepackaged and they come from the earth! Education is key, folks.

4. I chose not to add any of the approved natural sweeteners to my food, with the exception of one day when my gluten free oatmeal was a little too bland/tart with the Granny Smith apple I grated into it. {I added a splash of pure maple syrup.} Though honey, stevia and pure maple syrup were approved in this challenge, I figured I'd use the opportunity to try to retrain my taste buds to find the natural flavor in foods without additional sweetening. And guess what? By the middle of the week, my toothpaste tasted too sweet!! Crazy!

5. It's only 7 days. But 7 days can seem... long. Stick with it. Be prepared so that you aren't tempted to cheat. I had homemade roasted chickpeas with me when I ventured out on Saturday in case I started feeling munchy while I was out and about. I ate a little bit before I went to a baby shower on Sunday so that I wouldn't be famished and tempted to indulge {luckily, they had some clean options that I did enjoy!}. You can do anything for a week!

Progress, not perfection. If you slip up, that's ok. Just do your best! 

** Thank you, Magdalena, for challenging me to step it up with you! I needed it! If you want to join Magdalena's next Health Challenge, you can send her a direct message via Facebook -- mention that I sent you and she'll throw in a treat to help you during your challenge!

Disclosure: Magdalena is a coach through the Beachbody program. I did not use the program's shakes during my health challenge, but incorporating them into your health challenge is an option if you choose to participate. I did not receive any compensation for this post or for my participation, I simply wanted to share my experience! All opinions here are my own.

. . . . . . . . . . . . . . . . . . . . . . . 

Ok, now let's stop talking about food and actually eat some! You guys, I promise you I did not feel hungry or unsatisfied {besides missing chocolate and wine} during this challenge. Because real, wholesome food is so delicious! I had almost forgotten how much I love fruit, but since it was my only source of sugar during this challenge, I rediscovered how amazing natural sweetness really is. {Don't go overboard, of course.}

This Pineapple-Jicama Salad is not a dessert by any stretch of the imagination, but the combination of naturally sweet/tart pineapple and cool, crunchy jicama may just stave off some of those sugar cravings when you need a fix. This slaw is good enough to eat alone, but it makes a fantastic addition to fish, grilled chicken, and "clean" fish tacos.

Enjoy each bite knowing it's good and good FOR you!

Pineapple-Jicama Salad
Inspired by a popular local restaurant, Food Shack in Jupiter, Florida

Juice of 1/2 a lime
2 tablespoons honey
1 tablespoon vinegar {something like rice vinegar works well here}
1 teaspoon olive oil
2 tablespoons finely chopped fresh cilantro {if you're among cilantro-haters, skip it}
A pinch of sea salt
A pinch of red pepper flakes

1 1/2 cups pineapple, cut into matchsticks/thin strips
1/2 cup jicama, cut into matchsticks
1/2 of a medium Granny Smith or tart apple, cut into matchsticks
1 small red bell pepper, cut into matchsticks

1. In a large bowl, whisk together first 7 ingredients.
2. Add the pineapple, jicama, apple and bell pepper. Toss until well-coated.

You can eat this right away, but it tastes even better if you let the flavors marinate for a few hours! Makes a great topping for fish, chicken and fish tacos!

Note: To make it easier on myself, I bought pre-cut pineapple and jicama spears. You can also simply dice the ingredients if you don't feel like spending the time cutting into matchsticks. It's good either way!

Mandarin Avocado Salad

I love it when I open the fridge planning to make myself something only to find that my husband has eaten the ingredients I need. And by "love", I mean I want to pull my hair out a little bit. 

{P.S. Did you know that your hair falls out like crazy after you have a baby? I'm talkin' bald spots. Mine is just now starting to grow back, so maybe I'll refrain from the frustrated hair pulling for now.}

But...marriage vows, right? 

This Mandarin Avocado Salad is not something I'd normally think to put together, but I was inspired by a salad that I get at a local spot that serves grilled chicken on a bed of greens with avocado, mandarin oranges, red onion and a citrus vinaigrette. Such a refreshing combo, it's hard for me to choose anything else when I visit.

Though my plans were originally to recreate the salad, my hopes were dashed when I discovered that dear husband had polished off the salad greens and chicken. Oh, well... Lucky for him this works just as well! The creamy avocado, sweet mandarin oranges, juicy tomatoes, salty feta and tangy vinaigrette form a harmonious little dish that works well as an appetizer or a light lunch.

Simple, fresh and summery. 

I guess the husband managed to avoid the doghouse... this time.

Mandarin Avocado Salad

Makes about 2 servings

For Vinaigrette:

2 tablespoons white wine vinegar {I used Colavita Chardonnay Vinegar}

2 tablespoons Orange Olive Oil {or regular olive oil}

1 teaspoon juice/syrup from canned mandarin oranges

1/4 teaspoon salt

Whisk together all ingredients until well combined and emulsified. 

Note: If you don't have orange olive oil, you can use regular and add about 1/2 teaspoon orange zest for orange flavor.

For Salad:

1 large avocado, peeled, pit removed and cubed 

About 1/2 cup canned mandarin oranges, drained

About 1 cup cherry tomatoes, halved

{Optional} Thinly sliced red onion

1/4 cup crumbled feta cheese

1. Place all ingredients except feta cheese in a bowl. Drizzle with citrus vinaigrette and toss gently to coat.

2. Portion out servings and sprinkle with crumbled feta cheese.