Apple Season!

October might just be the best month! It started off with an emotional roller coaster of days leading up to my birthday, but is turning into a fun and exciting month filled with adventures. My 30th birthday weekend began with a visit from my sister, followed by a surprise boat cruise party with some of my closest friends, and ended with the perfect Sunday afternoon discovering a new brewery (Forge in Lorton, VA) and snuggled up with my sister discovering the Netflix show Narcos (so good!!). 

Thirty is feeling good! I'm so thankful to have friends that are willing to plan a surprise party for me and keep it so secret I had no clue it was coming!! My jaw dropped when I walked up to the docks and saw all my friends waiting to board the boat cruise. We danced the night away and braved the rain to take in the monuments by night! 

The delicious Filomena's in Georgetown! 

Kristen really out did herself, even making customized koozies for all the party goers. They were even my favorite color, purple! Thirsty & Thirty! It was such a fun celebration and one that I could have never dreamed up on my own. It was absolutely perfect and exactly what I needed to ring in my 30th year! 

The next weekend was filled with more celebrations. This time for the Johnson family. It was time to celebrate Baby J with a shower. I was lucky enough to co-host the party with the beautiful mama herself. The grandma to be was in town from Iowa, so it made the event extra special. I cannot wait to welcome the little bundle of joy in January. Sheesh, that seems like too long! Can't wait! 

The theme was Lil' Pumpkin and it was the perfect, very chill, coed shower. We served chili with toppings, baked brie, fall salad, and lots of sweet treats. I had some fun with new fall cookie cutters that were just perfect for the pumpkin pies. Grandma to be made her famous Monster Cookies! I may or not have had my own special stash hidden upstairs. We had a few fun games, like who can chug through a bottle the fastest (very entertaining to watch) and guess the sex of the lil' pumpkin (I'm leaning towards boy!). 

 To keep the fall extravaganza's going, this weekend featured apple picking!! My good friend Liz planned a fun outing to Poolesville, MD, where we hit up Homestead Farms. It was the first day that actually felt like fall with a cool, crisp breeze blowing and the colors popping! We collected a few different varietals including Aztec Fuji, Pink Lady, and Enterprise. We may have tried a few along the way for quality control purposes.

I liked the witches wart pumpkins the best! Can you tell?! 

 And let me tell you, I walked away with almost 10 lbs. of apples!! Uhhh, what am I going to do with 10 lbs. of apples you ask? Oh plenty! I started with a Buttermilk Apple Crumb Pie, next will be Traditional Apple Crisp, and some Overnight Apple Butter will be a new adventure I try. But with all that sweet goodness, I felt the need to balance it out with a delicious savory recipe that I've been making since as far back as high school. This is Whole30 compliant (only if you use arrowroot powder!), so if you're looking for a new recipe this is a great switch up!

Apple Chicken
1 lb. chicken thighs, trimmed of fat
1/2 tsp. dried thyme
salt and pepper
2 tbsp. ghee (divided)
2-3 apples, cored and sliced
3/4 cup apple cider
2 tsp. (a dash more if needed) arrowroot powder (or corn starch)

Season chicken thighs with salt, pepper, and thyme on both sides of the thighs. In a large skillet melt 1 tbsp. ghee over medium heat, add the chicken. Brown the chicken on both sides (about 3 minutes each side). Remove the chicken from skillet and cover with aluminum foil. Add the remaining 1 tbsp. of ghee to the skillet, then add apples. Cook apples until tender, about 4 minutes. Remove apples and place in same dish as chicken. Using the same skillet, pour cider into the skillet, add arrowroot powder (or corn starch if using) whisking until combined completely. Allow cider to come to a simmer, whisking occasionally. Continue to cook until the cider has reduced and thickened. Add the chicken and apples back into the cider and finish cooking for 5 minutes or until chicken is completely cooked through. Serve with mashed potatoes and roasted brussel sprouts for the perfect fall meal! This doesn't photograph well but it sure does come out tasty!

I have purple cauliflower roasting in the oven to accompany my Sunday roast chicken. And you better believe I'm slicing into that Buttermilk Apple Crumb Pie for dessert. My coworkers will be living the life in apple desserts this week! Until next time!!!

Buffalo Turkey Burgers

Hey ya'll! I'm on Day 20 of my second Whole30 challenge and it has been a roller coaster. I've tried so many new recipes that I can't even count. I literally have been living in my kitchen, cooking, meal prepping/planning, eating, and washing dishes. Seriously, the dishes never end...I've been way more adventurous this time and I'm happy to report that it has been seriously rewarding. I've made my own almond milk, chicken stock, and coconut butter all from scratch. No packaging, no preservatives, just good old homemade deliciousness. I've seriously reduced my food waste since starting the challenge. I think that has more to do with deliberate meal planning then the actual food I'm making. But heck, I'll take what I can get. My grocery bill has jumped quite a lot, but figure I'm almost never eating out so my restaurant budget is close to zero.

Some of my favorite recipes this go around include: Shrimp over Zoodles with Sunshine Sauce, Buffalo Turkey Burgers with Avocado, Ranch, and a Fried Egg, Pumpkin Breakfast Custard with Pecans and Dates, Salmon Cakes with Tarter Sauce over Spinach, and Harvest Chicken Salad.

Most of the above recipes come from the Whole30 cookbook/guide book (find it here on Amazon), which has been a life saver. It has helped me stay organized, on track, and motivated these last 20 days.

As of today, I'm feeling so much better than Day 1. I have less bloat, my clothes fit better, my energy is up, and cravings have dropped (although they are not gone completely). I've put myself in situations where my willpower has been tested, and I've been successful! Try sitting in a kitchen while your friend bakes chocolate chip cookies, if that isn't a test I'm not sure what is. But honestly, I didn't even want to eat the cookies, because I knew that it would take me away from goal and away from the lifestyle/behaviors I'm trying to embody.

Yet again, the positives I'm seeing from eating better and becoming healthier are pouring over into other areas of my life. After my first Whole30, I mentioned that I was making better life choices. And it is true the second time around. I spent close to two hours today working on my budget. My finances have been a huge burden for the past few years. I'm in decent credit card debt and have been struggling to get the number moving down. I have a lot of factors against me including living in one of the most expensive areas in the nation, working in an industry that doesn't compensate enough based on the work delivered (although don't we all think that!), and being single, living on my own! But instead of being negative, as I have been in the past, I decided to take a more positive tone to my plan. I set a date to when I want to be debt free, January 2019! I made a plan of how I was going to get there (teaching classes off hours, spending less, and committing to my budget). And I'm not going to let the lack of things I have take a bigger portion of my focus, than the things I am blessed to have. I have so much to be thankful for and that is where my concentration needs to stay! This may include giving up my vacation travels for the next few years and tightening up my purse a little, but it will give me the freedom that I've been wanting for so long!

On that note, I'm going to leave you with a recipe that is sure to put anyone in a great mood! I enjoyed this last night and just had to share!

Buffalo Turkey Burgers

1 lb. Ground Turkey
1/3 cup Buffalo Sauce (I made my own with hot sauce, ghee, coconut oil, cayenne)
1/4 cup Cashew Meal (Almond meal or coconut flour also work)
Salt and Pepper

Combine all ingredients in a medium mixing bowl. Form turkey mixture into 4 larger patties. Heat a large sauté pan with a touch of olive oil in it, so the patties don't stick. Cook patties for about 3 minutes each side. Then finish in the oven at 350 degrees for 10 minutes. Serve with extra buffalo sauce drizzled over, a fried egg, on top of spinach with a side of avocado and roasted sweet potato wedges for an amazingly satisfying dinner!! Enjoy!

Homemade Almond Milk

Wishing I had a pretty milk jug to display the final product!

Happy Labor Day! The summer is coming to an end and I'm getting so excited for the fall weather. I can practically smell the falling leaves, campfires, and crisp air that is one of my all time favorite smells. I'm on Day 5 of my Whole30 and going strong. There were a few touch and go moments but stocking my fridge and having compliant foods made it easy to stay on track. Think fried eggs, sausage, over salad with hot sauce slathered on top as my late night dinner.

I promised myself this time around I would be a little more adventurous in making homemade ingredients. Today I tackled almond milk. You would think extracting the milk from those little nuts would be a laborious process. In all honesty it was quite easy. The only down side was the amount of dishes that are still sitting in my sink waiting for me to clean up. Overall, I'm so happy I decided to give this a try. The results were fantastic. This isn't the most cost efficient way to enjoy almond milk. It is however the healthiest. With only three ingredients it's almost too good to be true. Almost. You do need some special tools in order to pull this off. First off, either a high powered blender or food processor and a nut milk bag (I ordered mine off Amazon for about $8). Remember that you will need to store the milk as well, so a sealed container is key.

Homemade Almond Milk
Filtered Water
2 cups organic raw almonds
4 cups Filtered Water
Pinch of Sea Salt

Soak almonds overnight (8-12 hours) in filtered water. I put mine in a big bowl with just enough water to cover the almonds. Cover bowl with wrap and let sit. In the morning, drain the almonds and rinse with a bit more filtered water. I made my milk in two batches. In food processor, place 1 cup of almonds and 2 cups of water. Process for 1-2 minutes. The mixture all be milky with some foam on top. Place nut milk bag in large deep bowl, then pour milk mixture into bag. Repeat process with remaining almonds and water. Tie off the bag, then squeeze all excess milk out of the bag, adding a pinch of salt to the finished product. You will be left with a lot of almond pulp in the bag, set aside for use later. Pour the strained milk into a sealable container and refrigerate!

This is the perfect addition to my morning coffee. Since Whole30 has seriously reduced my food waste, I'm going to put the leftover almond pulp to good use. There is no use wasting perfectly good pulp and throwing away money. I found a recipe to make an almond pulp hummus style dip. I'll give it a go and see if it's worth the share. Here is to another 25 days of whole, natural, and delicious food. Don't forget to follow me on Instagram, username Goldsmre, for more recipes and daily musings!

Whole30 Round Two

It was time for a kick in the butt. I had been struggling with my eating for the last few months. I lost all my self-control and once that snowball started rolling it just got bigger and bigger and bigger. I went back and read a few things that I had written at the end of my first Whole30 challenge in February. It held such positivity. How I felt, the things I was doing, and all of the positive effects Whole30 had on all aspects of my life. It was time to give it a second go. Why didn't it stick the first time? I don't have any excuses, it was my choice to stray and my decision to put bad things into my body. The one thing I do have to say is that going through surgery, no matter how minor, takes a lot out of a person. 

I was determined to sail into my 30th birthday in a more positive light. I didn't want the darkness from those bad decisions to overshadow my upcoming celebration. Because I truly do have a lot to celebrate. I wanted to get back to those feelings of accomplishment, lightness, happiness, and back to the better relationship with food I achieved. 

This second go around is starting off so smoothly. I think a part of me realizes that if I've done it once I know I can do it again. But I'm not naive. I know this is going to be equally challenging and a second time around will present different obstacles. I'm going through this solo. Last time, I had three friends equally committed to the challenge. I don't have that safety net this time. I have to rely on myself and that in itself is exciting. I purchased the Whole30 cookbook/guide and it has been my savior. It literally makes it so easy to be compliant. With tons of easy recipes at my fingertips meal planning a breeze. 

The best way to be successful is to prep. So Sunday meal prep started my week off right. Even though my Whole30 didn't officially start until Tuesday, I took the time to meal prep so there would be no surprises. My struggle is always mid-week when I'm exhausted and don't feel like coming up with something to cook. If I already have it planned out and the ingredients are in the fridge, I don't have an excuse. Meal prep included making homemade mayo, homemade raspberry walnut dressing, an NYC Frittata, cutting up watermelon, and cleaning out the fridge. This last one might just be the most important. I left no temptations behind. Literally cleared out all of the junk. Then meal planning was next. 

Here is what my first few days look like:

Tuesday

Scrambled Eggs with tomatoes, green beans, dill, scallions and Watermelon

Grilled Chicken over Mixed Greens with apples, cucumber, raisins and a Raspberry Walnut Dressing 

Coconut Beef with cauliflower rice and green beans

Wednesday 

NYC Frittata with Watermelon

Coconut Beef with cauliflower rice and green beans

Buffalo Chicken Burger with Sweet Potato Fritters and homemade Ranch 

Thursday 

NYC Frittata, banana with almond butter

Buffalo Chicken Burger with Sweet Potato Fritters

Spaghetti Squash with Italian Chicken Sausage and Tomato Sauce

Friday 

2 Fried Eggs over Mixed Greens and Monkey Salad (banana, shredded coconut, almond butter) 

Spaghetti Squash with Italian Chicken Sausage and Tomato Sauce

Buffalo Chicken Burger with Sweet Potato Fritters

Emergency Snacks: raw almonds, fruit, brazil nuts, raisins, applesauce 

I like variety so I try to get three meals out of each recipe. This helps me switch things up and not get bored. I love my food so the more variety the less likely I am to crave something other than what I cook. Because the NYC Frittata came out so good, I'm going to share the recipe. I came up with this after a trip the the bagel store when I was home on Long Island. I was thinking of your typical NY bagel with lox and cream cheese. Now how could I make it Whole30? A frittata, obviously. And here this emerged! 

NYC Frittata (makes about 3 servings) 

6 eggs

1/3 cup water

4 oz. smoked salmon (check the labels, NO added sugar)

1/2 small red onion, thinly sliced

4 thin slices of a big tomato 

1 Tbsp. capers drained

2 Tbsp. dill, minced 

Salt and Pepper

Preheat oven to 350. Using a deep dish pie plate layer the smoked salmon. In a medium bowl, crack eggs, add water and whisk. Add dill, capers, and red onion to eggs. Pour mixture over smoked salmon. Top with slices of tomato, sprinkle a few capers over top. Bake for 30 minutes or until the top is set and the edges are golden brown. 

Serve with a side of your favorite fruit! Be on the lookout for more recipes, Instagram posts, and more of my Whole30 journey. Need support or have questions on how to get started? Check out the website here, or message me! 

Asian Shrimp with Zoodles

Recently, I road tripped with a car full of friends to Long Island. On the way back, we decided to delve into a few podcasts. My friend Steve suggested two podcasts that were focused around race and education. My friend Kristen suggested a podcast on the psychology of 30 not being the new 20. All three were excellent podcasts that sparked intellectual conversations on what we took from the podcast. It made me excited to get out of my own little world and expand my view.

I've never been what one would call an academic or intellectual. I basically floated my way through high school and college. Don't get me wrong, I put in some long hours of studying and had a very real interest in what I was learning. I just never had the patience to pull an all-nighter. I always figured if it hasn't stuck by now it's not going to matter if I cram a few more hours in. Needless to say, I never made the Dean's List. That might be one of the regrets in life that I carry, not putting in the effort for all of those classes. Oops.... but to get back on track, the podcasts sparked my interest in learning. If you ask any of my friends or co-workers what I do in my free time 9 out of 10 will respond, binge watching Netflix or any season of her favorite television shows. So putting together my love for watching TV, and my new found interest in learning, I dived into a series of TED Talks. The talks were called Chew on This, and featured on Netflix. They revolved around food, food production, and agribusiness. I highly recommend you watch a few, most are only 20 minutes in length, and I promise you will learn at least one new thing from each!

Watching these talks only reiterated my intent to repeat the Whole30 challenge, see older posts for more on that. In my preparations for a September eating only whole and natural foods, I slowly have been cutting out the bad stuff. At least one meal a day is dedicated to Whole30. Tonight, it's dinner. My Whole30 cookbook and zoodler arrived in the mail via amazon.com on Monday, so I was eager to break in at least one! I decided to go with the zoodler first. The cookbook was a little intimidating!

Asian Shrimp with Zoodles
2 medium zucchini, peeled and spiralized (a julienne peeler also works well) --> zoodles :)
1 lb. wild caught shrimp
1 Tbsp. ghee
1/2 medium onion, diced
1 inch ginger, peeled and minced (about 1 Tbsp.)
2 garlic cloves, minced
1/2 tsp. red pepper flakes (or to taste if you like it spicier)
1 Tbsp. Coconut aminos (check your labels)
3 scallions, sliced for garnish
Zest of 1 lime for garnish

Bring 2 quarts of water to boil in a medium saucepan. While the water is boiling, heat ghee in large sauté pan adding the onion, garlic, ginger, and red pepper flakes. Cook until onion in slightly translucent. Add shrimp and continue to cook for 2-4 minutes or until shrimp is opaque. Turn the heat off. Add the coconut aminos, salt and pepper to taste. Once the water comes to a boil, add the zoodles and cook for 2-3 minutes or until tender, then drain. Serve shrimp hot over the zoodles, garnish with scallions and lime zest!

The lime zest was a last minute addition and boy did it add a nice little fresh zip at the end. The red pepper flakes and ginger add some heat. The zoodles were tender and great! Love this new style of veggie eating. Overall, a great summer evening meal that came together so quick!

Warm Eggplant and Tomato Salad

This summer is absolutely flying by! I mean I have been so busy, I feel as if I blinked, and boom here August is over half way through. What?! I can't even. From spending a lazy week at home on Long Island, to a weekend trip up to Rochester, to a weekend in NYC, to two weekends in Dewey, and finally back to LI this weekend I am one happy traveler. The beach has been my friend this summer and my tan is not complaining. But with all the beach bumming about, I have neglected my cooking and with that my blogging. This weekend was a lazy weekend staying in town that included just a bit of cooking. A girl does have to eat at some point.

As I am preparing for my second go around at Whole 30 in September, I'm trying to clean up my eating a bit so it isn't such a shock to the system. Therefore, I went with a gluten free, dairy free dinner using the freshest ingredients possible. My good friends the Crandall's gifted me with a gorgeous heirloom tomato when I stopped by there house the other evening. With an eggplant in the other hand, I immediately craved eggplant parmesan. But alas, that would not be clean eating. I had a day dream of a deconstructed eggplant parm I made a few years back and through that thought process came to this salad. I used almond meal and coconut flour to coat the eggplant to make a crisp outside. I kept the tomatoes au natural and sliced thick with a touch of salt and pepper. I left off the cheese, made a homemade balsamic to dress the greens, added a few cubes of leftover sautéed eggplant and chopped tomatoes and that was all she wrote. Paired it all with a dreamy fruit forward chardonnay from Mattebella Vineyards (which I so luckily brought back with me from home, aka The North Fork of Long Island, aka the new hot spot where everyone and their hipster best friend are vacationing).

Winery Visit!

My mom and I visited Mattebella in July and I chose their white flight. This chardonnay stood out to me with its crisp clean taste and floral nose. It is the perfect summer wine to enjoy on a hot evening. If you are one of those crazy hipsters visiting the end of the island, I highly recommend a tasting at Mattebella. The atmosphere is beautiful, the staff knowledgeable, and the wine is on point (no they did not pay me to say that, actually no one has ever paid me to review and I do so often hmmm maybe there's something there, ha).

Warm Eggplant and Tomato Salad
1 medium eggplant, peeled and sliced into 1/2 in thick rounds
1/3 cup coconut flour
1 egg, beaten and whisked with 1 tbsp. of water
1 cup almond meal
1 tsp. garlic powder
1/2 tsp. parsley, dried
1/2 tsp. oregano, dried
1/4 tsp. dill, dried
Salt and Pepper
Olive oil for frying
1 heirloom tomato, sliced thick
Salad greens
Balsamic Dressing (olive oil, balsamic, honey, dijon mustard, S&P)

Place the coconut flour in a shallow dish or plate, the egg in a shallow bowl, and the almond meal mixed with spices (garlic, parsley, oregano, dill, and S&P) on a separate plate. Heat olive oil in large sauté pan over medium heat. . Working in batches, place one slice of eggplant in coconut flour, being sure to coat completely, then dip in egg wash, then coat with almond meal mixture. Then fry eggplant for about 4 minutes each side. While you continue to cook the eggplant in batches, place cooked eggplants on a cookie sheet and place in 300 degree oven. This will help keep them warm, crispy, and continue to cook the insides. Be careful not to burn the outsides when frying. If they are golden crisp on the outside, the oven will help the middle cook through.
Place salad greens in a large bowl. Lightly dress with balsamic and toss with some cubed eggplant (sautéed with olive oil) and cubed tomatoes. Then stack the warm eggplant and sliced heirloom tomatos and drizzle with more dressing. Add glass of wine and serve!!!!

Post your favorite fall foods that you would like to see blogged! Don't forget to hashtag #OneRecipeAtATime if you try any of my recipes! I would love to see your creations! Much love :)

Trail Mix Rice Krispies Treats

Today's recipe is definitely one my dad would greatly appreciate and enjoy! I'll have to make it for him when I visit in July. I'm just sorry that I didn't box a few up and send them his way. Growing up, my dad always enjoyed a sweet treat with his morning coffee. He would literally wait to drink his coffee until he could scrounge up something tasty to go along with it. My mom would stock the pantry with the little 99 cent wafer cookies or the ones that were fudge drizzled with the hole on the center that perfectly fit on my tiny fingers. So I just know, that this treat would go nicely with his morning up of joe. 

If you hadn't guessed, I inherited my love for all things sweet from him. My appreciation for pies, cakes, cookies, and most of all donuts can be attributed to the vast array of treats my father introduced me to. But to be honest he totally deserved every single one. My dad is literally the most hardworking man that you will ever know. He gives a 110% every single day. He gets up before the sun, comes home late and never complains. He was always active in his job as an arborist, climbing trees, mowing lawns, and planting trees. He inspired me to be in a job that kept me active and healthy. I'll admit, partly to support my sugar habit. And this recipe will satisfy any sweet tooth. It is super versatile, using whatever you have in your pantry. Simply take the traditional rice krispies recipe and scale down the amount of cereal and then up the add ins. 

Trail Mix Rice Krispie Treats

5 cups Rice Krispies cereal

1- 10.5 oz bag of mini marshmallows

3 Tbsp. butter

1 cup pretzel sticks, broken in half

1/3 cup Peanut Butter M&M's (or your favorite!) 

1/2 cup chocolate chips, melted

In a large microwave safe bowl, combine marshmallows and butter. Microwave for 1 minute, stir then microwave an additional 30 seconds-1 minute or until butter is completely melted and combined with marshmallows (use a silicon spatula so the marshmallow doesn't stick!). Once melted, add cereal, pretzels, and M&M's stirring until combined. Press mixture into a 9x13 pan (I use wax paper to press evenly down). Freeze for 15 minutes. Place chocolate chips in a small microwave safe bowl and microwave for 30 seconds, stir, then microwave for additional 30 seconds. Once the treats are ready, cut into squares. Then dip the top of the squares into the melted chocolate. Keep refrigerated for best results! 

I only put chocolate on half of the treats and left the other half "plain". They were equally delicious! I packed them up for a quick hike around my favorite trail to enjoy with friends. You could use any candy in place of the M&M's (chopped Snickers, Kit Kat, or Reese's would work). I like the added pretzels because it gives the treat a sweet & salty taste. These were addicting and didn't last long. I had to bring them into work or else I would have been guilty of eating the entire pan. 

Currently, I am meal prepping for the week and there is a blackberry pie that I'm dying to share with you! First, I must have a slice to taste test. I wouldn't dare share a recipe that wasn't first verified with a taste. Be on the look out! 

I hope you all are enjoying your Father's Day and celebrating those you love most today. Dad, if you read this have a very Happy Day! I miss you and love you to pieces! 

Blueberry Whisk

The sun is shining and there is a gentle flutter of shadows cast over my floor as the wind blows through the trees outside my window. The weather is finally cooperating, and I am in the most peaceful trance as I type these words. I'm excited to share something a little different with you all today. Sorry no food today, but I think something even better.

Since summer is almost here, what better way is there to celebrate than with a cocktail?! I whipped up this recipe post recovery. On a side note, surgery went great and I can actually breathe again. Thanks for all of the kind texts, cards, flowers, and balloons! They brightened my week! OK, back at it. All of the ingredients were in the house already and I decided to put a little of this and a little of that in a shaker and see what resulted. The best cocktails to me are fresh, a little sassy, and packs a punch. This recipe has it all!

Blueberry Whisk
1 part whiskey (I used Gentlemen Jack)
2 parts light lemonade (I used all natural Trader Joe's Brand)
5-6 blueberries
2-3 mint leaves, torn (more for garnish, if desired)
1 tsp. turbino sugar
Lots of Ice

In a shaker, place blueberries, sugar, and mint. Using a muddler, blend ingredients into a pulp. Add ice, whiskey, and lemonade. Give the shaker a few good shakes! To serve, remove shaker top and pour in tumbler glass. Add straw, garnish, and enjoy!

This would be a great cocktail to add to your summer BBQ menu. It's so refreshing and has the perfect amount of kick from the whiskey. If you're not a whiskey fan, remove the sugar and try vodka! I will definitely be making these for friends and serving alongside some yummy snacks. I can't wait to muddle away again!

Friends, I need your help! I'm getting in the habit of posting more often and with that I would like to expand my social media reach of One Recipe at a Time. Will you help me? If you try a recipe from One Recipe at a Time will you throw me a hashtag bone? Tag me on Instagram @goldsmre #OneRecipeAtATime Or share my blog on Facebook! Anything would be great and I'd be happy to support you back.

Love to you all! Let me know what you'd like to see next in the comments below!

Meals on a Budget

Cheers to extra time to enjoy this view! 

It's Wednesday evening and I'm able to enjoy a relaxing evening here at my desk indulging in my favorite hobby, bloggin. Why am I not exhausted and tired? Why am I not stuck in the kitchen doing dishes until all of hours of the night? Well people, it just happens to be a little thing I call meal planning. Two posts back I gave you a peak at what a typical weekly menu looks like for me. Well this past weekend I did a little budget work to go along with that planning. Next week, I'm having a non-invasive outpatient surgery and I needed to ensure my funds could cover the pre-op testing and out of pocket costs that come with any medical treatment. And looking at my measly budget I realized something had to give. Unfortunately, that was my grocery allowance. I looked at my typical spending on food in a month and I nearly passed out at the astronomical numbers. I mean no one said eating healthy was cheap or easy!!

So I pushed up my sleeves crunched some numbers and decided I could only spend $37 on groceries this week :/ AHHHH... Now, I have literally never walked out of a grocery store spending less than $60-75 on my weekly rations. I know I'm only one person, but I workout for a living and need to replenish the calories I burn throughout the day. This girl needs some mental fuel! I had no clue how I was going to pull this off. Luckily, I had some chicken in the freezer and a flank steak that was yet to be cooked so my protein was pretty much covered for the week. Protein being the most costly items on my grocery list, I thought I would be set. But that still left all my vegetables, eggs, coffee, and staples. Hmmm...this was a problem I was sure I couldn't overcome.

If this were TV I would now tell you that not only did I stay within budget, I happened to be two dollars under!! HA! I hate to be the bearer of bad news, but I didn't quite make it. I stuck to my grocery list, used by savings card, bought items on sale and still was over budget by $20. Ughhh real life... That being said the total rang up to about $57. This did include olive oil which cost about $8 that I was not planning to get. So, without the olive oil my total would have been $49. Not too shabby! I could eat for the entire week and not go hungry. That is a victory in my book. I'm going to continue my master budgeting and weekly meal planning and hope that at some point it doesn't seem so daunting. Lucky for me, Mom is coming down next week to take care of me post-op. And when she's in town you know I will be eating well. Wish me luck on the surgery! Sending you all lots of love!

This week's meal prep included: Garlic Cauliflower Rice, Chicken Sausage Sweet Potato Hash, Chicken Panang, Hard Boiled Eggs, Brownie Roll Out Cookie Dough (courtesy of the Smitten Kitchen cookbook), Steak with Asparagus and Potatoes

Spicy Chicken Chopped Salad with Grilled Pineapple and Avocado

Does anyone else feel like this year is flying by?? I mean it's going to be summer before you know it. Then along comes fall, which holds a little extra anticipation since my 30th birthday comes along with it. That being said, I wish time would just slow down a bit. Maybe it's the hustle and bustle of everyday life. But I find, I just want to take a moment to inhale and be present. Just for one singular moment. That in itself does not come easy to me. I mean I worry non-stop. About work, about my financial situation, about my future, about my love life (or lack of one at the present moment), and just about every other thing under the sun. I forget to sit back and take in everything that I do have. All of my many blessing go unacknowledged. All of that worry gets me a one way ticket to absolutely no where. And I'm well aware. It doesn't stop though. I think it only gets worse the older I get. Can you imagine if I ever have kids? Forget about it (said in strong Long Island accent). 

Maybe time would stand still if I took the time to remember. Remember the dear friends who have been there with me through the happiest of times and the most tragic of times. Remember the family that has given me unconditional love throughout my entire life. Remember the job that has taught me so much  over the past 8 years, provided a roof over my head, and an independent lifestyle. Remember the experiences that I have been so lucky to have. Remember those magnetic, soulful, spiritual moments when I've been one with nature (the summit at Haleakala, standing amongst the redwoods, taking in the view of Arenal volcano, hiking on Mt. Rainier, enjoying the vastness of El Capitain in Yosemite). Those are times when my faith has been at its strongest.  

Introspection will never be a strength of mine, but if I work at it, I think it will only help me to find a little peace and a little less worry. This weeks reflection brought me back to the fact that I want to be an avid blogger. I want to put a little more effort into this hobby of mine. And here I am, keeping to it. Thank you for taking the time to drop by and offer your comments! Shout out to Mariel for whipping up some sweet potato hash this week. And thank you to Courtney for requesting this here recipe! I hope you enjoy. 

Spicy Chopped Salad with Grilled Pineapple and Avocado

4 Organic Chicken Breasts

1/4-1/3 cup Hot Sauce, depending on how spicy you want it! (I used a mixture of Crystal and Cholulah--Frank's or Sriracha would work great, too) 

Juice from 1 Lime, about 2 Tbsp. 

Salt and Pepper 

1 can Pineapple Rings (packed in 100% pineapple juice)

1 Avocado, chopped

1 small Red Onion, chopped

1/2 English Cucumber, chopped

1 pint Grape Tomatoes, halved

Romaine Lettuce, chopped

Tessamae's Southwest Ranch (or your favorite dressing) 

Preheat oven to 350 degrees. Generously season chicken breasts with salt and pepper on each side. Place chicken in roasting pan with sides. Pour hot sauce and lime juice over chicken. Bake chicken for 25-30 minutes or until it's no longer pink and a meat thermometer reads 165 degrees. Meanwhile, heat a grill pan over medium heat and grill pineapple rings for about 2 minutes each side or until golden brown grill marks appear on each side. Once chicken is cooked through, chop chicken into 1 inch pieces and toss back into spicy hot sauce. Assemble salad with the remaining vegetables (avocado, tomatoes, onion, cucumber, pineapple) and drizzle with your favorite dressing. This recipe makes about 4 meal portioned salads.The pictures show my packed lunch the next day! Perfect to prep on a Sunday and have for the week. And now I'm off to pack up for a weekend in Virginia Beach to celebrate the wedding of my good friends Nalini and Pim!! So excited to spend a weekend with friends celebrating these great people who deserve the world!

Sweet Potato, Kale and Chicken Sausage Hash

Hey all! I've been trying to get to back to posting here more often. I've been cooking so much lately it seems a shame not to share with you some of my creations. Life is getting back to normal post Costa Rican vacation. I'm getting into my groove. Meal planning on Saturdays, grocery shopping and meal prep on Sundays. I even was able to get back to the farmer's market this weekend. The weather was just too gorgeous to not be outside as much as possible. I scored some beautiful kale (featured below) and the first bunch of fresh spring asparagus I'm putting into rotation later in the week (Tip: store asparagus in a cup of water in the fridge for maximum shelf life and freshness).  I have my kitchen window wide open with the breeze blowing in as I type this post. Nothing like that pollen filled air to really remind you spring is here. But never the less, I am perfectly content with the fresh air.

Butcher Block or Desk..hmm? 

If you've read some of my previous posts, you know I recently (February 2015) completed a Whole30 Challenge. One thing I learned from my Whole30 experience was that planning was key! I'm most successful when my Sundays consist of meal prep and I have a menu planned for each day of the week. Even if one night is set aside for take out or a frozen meal for conveniences sake.

This week my meals consist of:
Sweet Potato, Kale and Chicken Sausage Hash (see below)
Carrot, Tomato, Coconut Soup with Corn Relish
Kale, Chicken Sausage, and Dill Havarti Frittata
Spicy Buffalo Baked Chicken Chopped Salads with Avocado and Grilled Pineapple
Curried Coconut Beef and Eggplant over Asparagus
Against the Grain Gluten Free Frozen Pizza (for my late night getting back from the office)
Pound Cake with Macerated Mixed Berries (for my sweet tooth)

This recipe has seen many different versions. It depends on what my refrigerator can produce or what I'm in the mood for, but really anything goes. If you prefer regular sausage to chicken go for it! If you like spinach instead of kale, guess what? Go for it! Honestly, you can substitute just about anything and it will be tasty. Well, maybe not anything. I can't imagine caviar blending well with sweet potato but who knows! This recipe is super versatile and can be eaten for breakfast, lunch or dinner depending on the accompaniments.

Sweet Potato, Kale, and Chicken Sausage Hash
2 medium sweet potatoes, peeled and chopped into small cubes
1/2 medium onion, chopped
2 links Kale and Balsamic chicken sausage, chopped into discs (I used Safeway Organics brand no sugar or pork casings here)
1/2 cup Kale, chopped (thick stems removed and washed thoroughly)
1 Tbsp. ghee
1 Tbsp. olive oil
1/4 tsp. dried basil
1/4 tsp. garlic powder (or 1 clove freshly minced garlic)
Salt and Pepper to taste

In large skillet over medium high, heat ghee then add sweet potatoes and onion. Season with salt and pepper, basil, and garlic powder then cook for 3-4 minutes until the bottom side of the sweet potatoes is golden brown. Give it a good stir, then add the chicken sausage. Cook for another 4-5 minutes or until the hash starts to caramelize. Then add the kale, allowing it to wilt. Total cook time should be around 15 minutes. But keep a close eye on it. The sweet potatoes should be tender and golden brown. Since sweet potato has a higher sugar, content it will burn so make sure to cook over medium (not high!). The smaller you cut the sweet potato, the quicker it will cook, and the less likely you are to burn it before it's completely cooked!

If I eat this at home, I serve two over easy eggs right on top of the hash. If I'm packing it for breakfast at work, I eat with two hard boiled eggs for more protein. This would also be great as a side to quiche. This recipe is Whole30 as long as you read the labels! Lesson #2 of my Whole30 experience is all about Chicken Sausage. Did you know that most brands of chicken sausage contain sugar? Also, most brands of chicken sausage are made with pork casing?!! PORK??? I DO NOT eat PORK!! This made me cringe the first time I actually read one of the labels. Needless to say, I will always read the labels to all of the food I purchase!! ALWAYS! Thank you Whole30 for this if nothing else (and of course there were many more lessons and positive outcomes).

Asparagus Pea Risotto Dusted with Mint

Life is moving fast these days. I seem to blink my eyes and a week has passed. It's like an out of body experience. I can look down upon each day and it is as if I'm watching an episode on TV. Weird, I know.  Maybe I watch to much TV, but that's for another discussion. I returned from my Costa Rican vacation this past Friday. It was fleeting and not nearly long enough. I'm already planning my return trip and all of the things I would like to explore further. It was relaxing and peaceful. Traveling with my girlfriends Kim and Kate made it all the more fun. We stayed on the western coast in Guanacaste. The people there are so friendly, welcoming, and full of life. Pura Vida!! We enjoyed the beach, the sun, and had an adventure to the Arenal Volcano. The adventure included a 2 mile hike through the rainforest and hours in a thermal hot spring. I'm already dreaming of the poolside cocktails, and the rush of the ocean sounds. 

 I could go on all day about why you should visit Costa Rica, instead you should just do it!  

After a week of eating food that was not my own, I was eager to get back in the kitchen. And with the Easter holiday it was the perfect occasion to get my cook on. This risotto was easy, seasonal, and worth the little effort it took. 

Asparagus, Pea, and Mint Risotto

1 tsp. Extra Virgin Olive Oil

1 Small Onion, chopped

2 Cloves Garlic, minced

1 cup Arborio Rice

1/4 cup White Wine (I used chardonnay this time)

3 1/2 cups Organic Chicken Broth (use Vegetable Broth to make this vegetarian)

1 cup Asparagus, trimmed and chopped into bite sized pieces

1/2 cup English Peas, raw 

1/4 cup Parmesan-Reggiano Cheese (grated with a microplane)

1 Tbsp. butter (Kerry Gold unsalted is the best! )

1 Tbsp. mint, julienned

Salt and Pepper to taste

In a large saute pan on medium heat, heat olive oil and then place onion. Cook onion for 2 minutes then add chopped garlic. While onion is cooking, heat broth in a small sauce pan over low heat. Allow the onion to become translucent, cooking for another 2 minutes. Then add rice. Toast the rice for about 2-3 minutes or until the rice becomes slightly translucent. Next, add the wine and allow the rice to absorb the liquid. Once liquid is absorbed, add one ladle full of broth (about 3/4 cup of broth). Season with salt and pepper. Allow the broth to be absorbed. Continue this process three more times (about 7-9 minutes). Then, add the peas and asparagus and the last bit of broth. Test the risotto, it should have a slight chew but still be creamy (3-4 minutes). At the end add the cheese, butter and garnish with mint. 

It's so easy! You won't be sorry if you add this to your weekly meal plan. Wait, you don't meal plan?! First off, why not? Second, it is the single most valuable tool for keeping to my budget and my diet. This is also great for lunch the next day. I bring it to work and it tastes just as good day two. Question on the recipe?? Let me know! I'm hoping to keep this blog more up to date. Let me know what you like to see, what you don't. There is always one more recipe I would like to try. I hope to see you back here soon. 

Whole30 --Coconut Curry Beef with Eggplant and Onion

This year marks the last of my twenties. On October 4, 2015 I will turn the big 3-0. Gulp…I’m not sure why it feels so weird to have the realization that I’m moving towards my third decade on this planet. I mean really, I’ve been telling people I was 30 since I was 27. But for some reason the marking of 2015 has put life into a little perspective. Maybe it’s because most of my friends are married, practically married, or even crazier with two kids! Maybe it’s because they’re talking mortgages and anniversaries, while the only thing I can concentrate on is, if I should go the farmer’s market this Saturday or catch a matinee. My priorities are just different. End of story right?? 

If you know me at all, you know that I do not bode well with change. In any way. I’m just not what you would call a free spirit. I like my routine, I like the certainty of a set schedule. Ask my friends. When I travel, I travel with a spreadsheet full of options for any scenario. I want to be sure I am prepared for anything. Well, no one can prepare for what life has to offer. One day we can be here, the next not. Life is too short to feel sorry for oneself and wallow in self-pity because, awe “I’m single”. 

I want to change my story. I want 2015 to mark a new Renee. The only way to do that is to turn inside and really find what scares me. But that seems a little intense for these purposes. So instead, I will tackle one issue that has run after me since I was a teenager. Food. My relationship with food. My love for food. The reason I started this very blog. I LOVE FOOD, period! But that love has not always taken me to a place of health or happiness. Sure, there is nothing quite like sitting down to a nice dinner in a new restaurant and taking that first bite of the most delicious gnocchi you’ve ever tasted. I mean little pillows of heaven lightly sauced and absolute perfection (I may have just drooled day dreaming about it). But when I look in the mirror and don’t recognize the person I’ve become because of a lack of conscious effort to make the right choices, I realize the time to change is now. 

I’ve always struggled with body image and self-confidence. I can put on a show, but it is something that has burdened me since I was young dancer. A dancer with boobs and a butt. Dancer’s are not supposed to have boobs. I mean have you ever seen a leotard? They are not meant to keep those puppies in place. So already I was at a disadvantage standing next to a tall stick thin fellow dancer. But being a dancer, I was able to hold off those pesky pounds and still eat whatever I wanted. That’s what hours of training six days a week will get you. Then came college and then the pounds started to pack on for whatever reasons. Then I grew up. Then, I was supposed to be able to make smart choices for the only thing that will get me to the end of my days, my body. Fast forward to today. I’m approaching 30 and can’t say I’ve been the role model for health my adult life. And that is unacceptable, especially since I have been somewhat successful in my career working for a health and wellness management company. After a bit of convincing from the lovely Kristen, I decided to join her on her Whole30 journey. 

What is Whole30? Well, I can’t go into all the details because honestly this post is already way longer than the norm. But for your reading pleasure check out the official website here Whole30. This is my change. This is my reset button. This is my new beginning. I’m hoping these 30 days of eating only whole naturally delicious foods will change my relationship and the way I think about food. Food is fuel. It is not love, it is not hurt, it is not feelings. It is not going to be my comfort at the end of the day. I’m hoping this step forward will help me in other areas of my life as well. I’m only on Day 4, but already I feel myself making better decisions. They may be small, like doing the dishes before I go to bed instead of in the morning. Or, writing this blog post instead of watching another DVD. But the decisions are more productive and give me a sense of accomplishment. I hope you support me over the next 26 days and help me reach my 30 day goal. Follow me on Instagram (@goldsmre) for meal updates! And with all that, here is one of my favorite recipes that I have tried thus far…..

Grass-Fed Beef Coconut Curry with Eggplant, Onions, and Asparagus 

2 tsp. ghee (Whole30 compliant) 

1 lb. 100% pastured grass-fed ground beef

Salt and Pepper

1/2 tsp. garlic powder

1/4 tsp. red pepper flakes

1/2 large onion, sliced

1 tsp. coconut oil 

1 medium eggplant, cubed

1 bunch of asparagus, trimmed

1 can full fat organic coconut milk (Whole30 compliant)

1-2 Tbsp. red curry paste (Whole30 compliant, I used Thai Kitchen)

In a large pan or dutch oven over medium heat, add ghee then beef. Brown the beef and using a wooden spoon work the pieces apart into small pieces. Before browning the second side, season with salt, pepper, garlic powder and red pepper flakes. Continue to brown other side for a total of about 10 minutes or until almost completely cooked. Using a slotted spoon, remove beef from pan or dutch oven into a medium bowl. In the same pan, caramelize the onions in remaining ghee/beef fat for full flavor! This should take about 10 minutes. While the onions are cooking, in a separate pot, steam the asparagus with about an inch of water (they should still be crunchy, so do not overcook). Once caramelized, remove onions from the pan and place in the same bowl as the beef. Add coconut oil to the pan and allow to melt. Next, add the eggplant and sauté until slightly soft, about 4 minutes. Once cooked, remove and place in bowl. Add the coconut milk and curry paste to the pan and whisk together until smooth. Add all ingredients (minus asparagus) back into the large pan/dutch oven and cook until heated through. Serve beef mixture on top of a bed of asparagus. 

One pot, one pan and you’re done! Enjoy! Feel free to leave me a comment below or ask me questions about my journey and how I came to the decision to do Whole30. I love to chat :)