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 :)