National Try a New Recipe Week: Day 7

Day 7: Autumn Butternut Chicken and Harvest Grain Stew

Yesterday was the turning point.  You could literally feel the season changing from summer to fall.  So, today I went out, bought my decorative pumpkins, lit the wooded spice candles and put on a hearty stew to simmer all day...here's the brand new recipe!

1 Qt carton of butternut squash soup (I like Trader Joe's brand but feel free to puree your own)

1 cup chicken or vegetable stock
3 cups of fresh cubed butternut squash 

1 cup quartered brussell sprouts

1 cubed apple

1 ear of corn cut off the cob

1/2 lb chicken breast

5 whole sage leaves sauteed in 1 tsp butter

3 twigs of thyme chopped

1/4 onion chopped

3 cloves of garlic chopped

1 carrot chopped

1 stalk celery chopped

1.5 cups of Harvest Grains 

*(quinoa, israeli cous cous, orzo, baby garbanzos found at Trader Joe's, but you could substitute with red quinoa or cous cous)

S&P, dash of red pepper flakes, dash of nutmeg

Pour the qt of squash soup, cup of stock, butternut cubes, brussell sprouts, apple, corn and grains into a crock pot on high.

In a sautee pan, with one tsp of olive oil saute the onion, celery, and carrot (aka: mirepoix, if you're feeling fancy) with garlic until they start to smell. Pour them into the crock pot.  Cook the chicken lightly in the pan, take out and shred with a fork, add to the crock pot.  Put a tsp of butter into the same saute pan, allow to melt and saute the sage for about a minute to release the flavors. Pour that into the crock pot as well.  

Season with nutmeg, red pepper flakes and S&P, allow to cook for 4-6 hrs, enjoy with warm baguette and a glass of wine!

Happy eating!

Bee

National Try a New Recipe Week: Day 6

Day 6: Quinoa Earth Bowl

We had such a perfect weekend; Lovely dinner party with friends, a surprise visit from some special old friends and a day of country farm fun.  Even though we made sure to squeeze in some long runs, we also indulged in fried fish tacos, margaritas and an embarrassing amount of kettle corn.  So, today's recipe is yummy penance for my weekend food sins.

This is a nice big portion, so it could be a nice light meal for 2 or a big post work-out meal for one.

Bowl:

one cup dry Quinoa (cooked per instructions on package), no salt or oil added

2 hard boiled organic eggs

1/2 cup chic peas

1/2 cup chopped, steamed and cooled broccoli

1 carrot chopped, steamed and cooled

1 ear of corn cut off cob (raw)

1/2 a cucumber peeled and chopped
1/2 cup halved grape tomatoes

1/4 of a chopped bell pepper

tsp chopped fresh basil and parsley

In a serving bowl, layer the freshly cooked quinoa on bottom, topping with each of the veggies and hard boiled egg.  Sprinkle s&p and fresh herbs on top and drizzle with hot sauce to taste.  Serve with Tahini Goddess Dressing (I make my own, but Trader Joe's and Annie's both have great options).

Goddess Dressing:

 I recommend going very lightly, though healthy fats, this dressing is highly caloric!

1/2 cup tahini paste

1/2 cup Bragg's apple cider vinegar

1/4 cup soy sauce (low sodium)

1 clove minced garlic

1/4 cup water

2 tbsp chopped parsley  (dry or fresh)

1 tsp raw sugar

1/2 cup vegetable oil

 Emulsify with a hand blender and enjoy!

Happy detox eating!

Bee

National Try a New Recipe Week: Day 5

Oops, I forgot to post this yesterday (we were too busy picking apples, getting lost in a corn maze and getting double bounced on the giant jump pillows)

So today you get a double dose of fun recipes!

Day 5: FISH TACOS!!

These are always a fan favorite, and over the weekend we deep fried them, but today's recipe is going to be pan seared, because it's a much lighter and approachable option.

Fish:
1/2 lb of fish of your choice - cut into 2 inch pieces
(I used halibut because we have a frozen abundance from Ty's fishing trip)
Season with S&P and juice of half a lime and chopped cilantro


Allow to marinate for 30 min or so, then in a sautee pan, bring a tsp of oil to med-high heat.  Cook for 2 minutes each side, the surface should have mild golden color and flake easily.

Chipotle Lime Sauce:
1cup sour cream
2 tbs chipotle pepper in adobo (canned in the mexican section of most grocery stores)
3 tsp chopped fresh cilantro
juice of half a fresh lime
s&p to taste
Mix with a spoon and serve with tacos

Slaw:
1/4 of a cabbage, julienne
1/2 a medium apple, julienne
1 tsp brown sugar
1 tbs white vinegar
1 tsp apple cider or apple juice
s&p

Mix the sugar vinegar cider and seasoning together and then toss with cabbage and apple.

Construct your tacos with warm 6 inch corn tortillas and enjoy with or without the Margaritas!!!


Up next....Quinoa Earth Bowl

Feliz taco eating!
Bee

National Try a New Recipe Week: Day 3

Day 3: CHERRY PIE!!!!

Last weekend at the farmers market, my favorite fruit vendor had pitted tart Michigan cherries on the chalk-board.  For $5 we got 2 lbs of these tangy little gems, and just like that, it was time to bake a pie!  If you aren't spoiled by your fruit vendors, and have to pit the cherries yourself, it can be a bit of a chore.  But it can be done either using a cherry pitter (different models shown below) or  by simply cutting them in half with a paring knife.  Remember to wear an apron for pitting to avoid staining your clothes!

2 Pie Crusts -
you can use your favorite home-made recipe, or you can be a normal, time-pressed human, and buy ready made crust.  There are a lot of organic options on the market today, so you don't have to compromise.


Filling:
2 lbs of pitted cherries (drain any excess juice)
2 tbsp of all purpose flour
1 tbsp salted butter (I break it into tiny blobs and drop them in)
1/2 tsp of real vanilla extract

Line your pie dish with the first crust and flute the edges up
(you'll need the height to seal the top crust on)

Toss ingredients evenly and pour the mixture into the crust lined pie dish.

I think that a woven top is more impressive than a whole top, so I always take the extra time to make one. Cut your second crust into 1 inch strips, attach the parallel strips at one end to the bottom crust by pinching.  Then turn your pie, and start weaving one strip at a time, sealing them at both ends. Once you have finished weaving and pinching, make sure to lightly sprinkle some granulated can sugar and cinnamon on the top crust.  Bake for 40 min in 375 degree oven.
** Important note, after 15 min, take pie out and wrap the outer crust with foil so it doesn't burn while the rest of the pie cooks...

Remove from the oven and allow to cool for 15 min.  Best served warm with fresh whipped cream or vanilla ice cream.

Stay tuned for tomorrow's Avocado Salsa recipe!

Happy baking!
Bee

National Try a New Recipe Week: Day 2

Day 2: Turkey Bolognese Spaghetti[squash]

 For those not familiar with spaghetti squash, it is a commonly found hard shelled yellow squash.  Once cooked, the flesh is tender, falls away from the skin and ....yes, looks like thin spaghetti. The flavor is mild and bland, which is why it takes on sauces so well. 

1 med spaghetti squash -  quartered, cleaned out seeds

Put on large pot of water to boil while you make the sauce.

In a large deep skillet on med heat, sautee:
3 tsps of extra virgin olive oil
3 large cloves of garlic minced
1 small shallot minced

Add to skillet when shallots are transparent:
12 oz jar of crushed tomatoes
small can of tomato paste
1 handful of fresh basil chopped
1 handful of fresh oregano chopped
a few red pepper flakes
S&p to taste
1 tbsp of aged balsamic vinegar

In a pan, brown 1 lb of organic ground turkey with s&p - drain and add to sauce

Simmer for 45 min on low heat - the more time sauce simmers, the more flavorful it will be!

While sauce simmers, drop squash to boil for 10-12 min. Remember that every squash varies, so use a fork to ensure that the flesh falls away easily.  That's the official done-ness test, very technical.

Drain water and take tongs to hold the squash while using a fork to shred squash into a bowl (it will be HOT). Season with s&p and drizzle with olive oil. Put in a serving bowl and top with the turkey bolognese sauce. Finish with Parmesan cheese if desired.  This meal is great to prepare ahead of time and heat up quickly for serving.

Stay tuned for tomorrow's Cherry Pie recipe!

Happy eating!
Bee

National Try a New Recipe Week - Day 1

Is it just me, or does it seem like every week there is a National [insert random item] Day being celebrated?

"National Guacamole Day"

"National Donut Day" 

 It's not just for celebrating foods either.  Our kitchen calendar boasts "Teddy Bear Day" "National Talk Like a Pirate Day" and "Collect Rocks Day" in the month of September alone.

I get it.  An excuse to celebrate is ALWAYS welcome.  Something to look forward to, especially now that summer is over.  In that spirit, I would like to propose National Try a New Recipe Week. Seven days of celebrating in your kitchen,  fun easy healthy recipes, made by YOU at home! It's going to be so much fun!  Woooooo!

Today we kick off the week with PANZANELLA

For those who aren't familiar with Panzanella, it is a Tuscan-style bread salad.  It is fresh, brightly flavored, light and super simple to make.

1 day-old baguette (I used white, but multigrain also works) - cut into cubes, tossed in extra virgin olive oil, s&p - toasted in the oven about 10 min (until crunchy but still chewy in the center)

Chop the following:

1/2 yellow bell pepper

1/2 orange bell pepper

3 med ripe vine tomatoes

1/2 red onion

1 med cucumber (peeled)

pitted kalamata olives (optional)

1/4 cup scallions

handful of fresh basil

handful of fresh oregano

Dressing: 

2 parts extra virgin olive oil

1 part balsalmic vinegar

1 part fresh lemon juice

s&p - pour into a small tupperware and shake it up well

Once the toasted bread has cooled, toss with the veggies and herbs and drizzle with dressing. Serve atop a bed of greens within an hour of dressing, so that the bread doesn't get soggy. Isn't it beautiful?!

Tune in tomorrow for Turkey Bolognese Spaghetti[squash]!

Happy Cooking!

Bee

Coming Soon...

Greetings from sunny California, readers!

I believe that we, as humans, are shaped by the people with whom we share our lives. From the family members that raise us, to friends, teachers, and co-workers...they all change us and make us who we are. They add color to our world.  

In my case, I am surrounded by impossibly talented people, and, yes, I realize how immensely lucky it makes me. On that note, I am thrilled to introduce, BEE MY GUEST: a weekly post, written by a guest blogger (my ridiculously creative, talented, beautiful, hard-working friends and family) to help inspire your life as well.   

The posts will vary in theme, so get psyched to read anything and everything!  From funky-cool DIY projects, to vegetable gardening advice, to a new at-home yoga routine, to stunning travel stories, to effective organic beauty products. I mean hey, I didn't call it a "Lifestyle" blog for nothing!

Cheers to exciting new collaborations!

Happy living!

Bee 

Confession: I watch (and love) commercials

In an era where DVR is the norm, commercials have become a forgotten gem. We live in a DVR free household, part of our attempt to "live in the moment"- no it's not, I'm lying. We're just cheap.

So, for today's post, I'd like for all you DVR devotees to see what you're missing in the world of television advertising. Here's a peek at some of my favorites:

10: Subaru: Jr Driver - This kid is comedic genuis.  

9. Subway: Crop Fit - This is so punny!

8. HoneyMaid: Wholesome Families - Oh jeeze, I, I think there's something in my eye...

7. iPhone 5S: Fitness - The song alone is worth the watch, (originally written for President Kennedy's 1962 President's Council on Physical Fitness) but it also gets me motivated...to buy more fitness apps, not actually exercise (duh!)

6. Chevy Lifelong - seriously, get the tissues...

5. Geico: Happier than Paul Revere with a cell phone - Ole' Paul liked charades, who knew?

4. Geico: This little Piggy - Weeeeeeeeeee! Geico always nails it.  Always.

3. Applegate Farms: Mooscles - Funny and informative. Moooo.

2. Extra Gum:The little things - So sweet...seriously, where did I leave those dang tissues?!

1.  Honda Element: Gil the Crab - an oldie but still holds the title for BEST COMMERCIAL. EVER.

**(if you have some time, watch all of the Gil videos.  The "Big Game Spot" and the one with the lobster are also perfection)

Happy viewing!

xoxo, Bee

Chicken Pot Pie

I've had a serious hankering for chicken pot pie for the past month or so. Weird for summer-time, I know, but who knows where cravings come from? The flaky crust, the warm creamy chicken and veggies....mmmmmm mmmmmmm good!

Tuesday was my breaking point. Maybe it was because I woke up with a sore throat or maybe the AC made the house feel like winter. Who knows? Alas, I HAD TO HAVE CHICKEN POT PIE. It was so good and wonderful, I had to share it.

Here's my simple recipe for classic chicken pot pie:

1 lb of trimmed chicken breast
1/2 cup white onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup small broccoli florets
1/2 cup brussell sprouts, quartered
1 cup English peas
1/2 cup skim milk
4 cups chicken stock
1/3 cup all purpose flour
1/2 stick of butter
s&p to taste
2 Pillsbury seemless crescent dough (this is a thing!)

Brown chicken on high heat in a dry non-stick pan on either side (doesn't need to be cooked through).  Season in the pan with S&P.  Shred the par-cooked chicken and put in the bottom of crock-pot. Sautee the onion carrots and celery in butter until tender.  Add milk to pan and simmer for 3 minutes. Pour the veggie mix into the crock pot.  Add remaining veggies. Mix the flour and chicken stock in a bowl and stir with a fork; pour over the chicken and veggies.  Turn crock-pot on high and cover.  Let it cook for 4 hours (stirring once an hour).  Turn to warm and season with S&P to your taste.   If it seems more watery than you like, feel free to stir in a touch more flour to thicken the sauce!

In a glass pie dish, roll out one crescent dough and put in the oven at 375F for 7 min.  Remove, fill with warm filling (you'll probably have leftovers!), and top off with the second crescent dough,  Pinch the sides to seal and make an X in center of the dough with a knife. Bake for another 10-12 minutes (or until the dough on top is golden. Allow 10 min to cool before cutting and serving.

Happy comfort cooking!

xoxo,

Bee

Indian Summer: Styling the in-between season

So, Labor day is gone, the kiddos are back in school and the sun is setting earlier.  But, with temps still soaring into the mid-80's around the country, it's impossible to throw on your cozy fall favorites (HELLOO sweaty!).

While we can all agree that white is, in fact, allowed post Labor day nowadays, something still feels weird about wearing it with pastels, neons and florals past September 1.  But don't pack it in storage just yet! Indian Summer is the best time to get creative.

Try layering summer whites with plaid shirts, light earth-toned knits or the ever-classic jean jacket.

Summer dresses are definitely still fair game...but instead of sandals, try wearing them with knee high boots and a long cardigan.

 It's a great time to break out colors like hunter green, beige and navy in lightweight fabrics, to fill the void where summer brights once lived.

 Basically the rule is: just have fun enjoying every last drop of this gorgeous in-between season!

Best of Both Worlds
Sweater: Sparrow for Anthropologie
Sun-Dress: American Eagle
Boots: Frye (Jane style)
 Clutch: Orange Caramel

High+Low
Ampersand Tee: Madewell
Distressed Jeans: Zara
Heels: Cole Haan

Inside Out Layering
Chambray Shirt: J Crew
Striped Tunic Dress: J Crew
Boots: Ugg Australia

Western Flare
Shirt Dress: Cloth & Stone for Anthropologie
Woven Cross Body Bag: TJ Maxx
Boots: Ugg Australia

Stable Inspired
Gingham Shirt: J Crew
Skinny Khakis: Pilcro for Anthropologie
Bracelets: C. Wonder, KJP & Lemon&Line
Clutch: Orange Caramel
Boots: Frye (Jane Style)

Weekend Casual
Dip-dyed blouse: Floreat for Anthropologie
Skinny Jeans: Old Navy (Rockstar style)
Necklaces: Anchor (Kate Spade NY) Pearl (Dog Eared)
Flats: Frye

Cooler Nights
Maxi Dress: GAP
Scarf: Francesca's
Cropped Jean Jacket: Forever XXI

Happy Indian Summer!

Xoxo,
Bee

Adventures in Wilderness

A month ago, to celebrate the long Labor Day weekend, we booked ourselves a campsite in the Porcupine Mountains along Lake Superior. We planned 3.5 days of camping, hiking, fresh mountain air and  the northern woods of Michigan.

In my mind, I envisioned 80 degree sunny days, splashing around in the lake, bounding up mountains and frolicking in meadows with the dog. Mother-Nature, in all her wisdom, clearly didn't share this vision. As we arrived, the monsoon rains began.  The ranger assigned us our mud-puddle of a campsite (that was also happened to be home to a million biting flies and mosquitoes). But we stuck it out and set up camp...and it wasn't bad. In fact, it was a lot of fun.

Though our hiking plans were ruined (miles of mud, that I slipped into, OUCH!) we entertained ourselves with scrabble, cooking, tossing the baseball and frisbee around and lots of naps. Instead of being a super physical weekend, we got to unwind and unplug.  Well, unplugging wasn't necessarily voluntary, thanks T-Mobile.

I am told that any weather can be "Camping Weather" with the right gear and good company.  And I believe this, though I will never be willing to camp in the snow. Ever.

Our new Coleman Camp stove worked like a charm when building a fire wasn't easy (hello rain and gale-force winds). A good rain jacket and plenty of clothes kept us dry, clean(ish) and warm when the winds picked up. Our solid tent and kick-ass sleeping bags allowed us to sleep comfortably while it poured rain inches above our heads. All. Night. Long.

We ate quite well too.  Aged cheddar cheese and crackers, fresh fruit, eggs and toast (thick cut bacon for Ty, that smelled so good, it was the envy of the entire camp ground), Kind Bars,  tomato soup with salsa and cheddar, fire-roasted corn on the cobb, scalloped potatoes, of course there were HOT DOGS...and then the Banana S'mores (instructions below).

Lake of the Clouds River

Morning cup a joe!

View from the car as we arrived at Union Bay Campground

These were medium sized cones...after we ate half of them
What does a large look like???!!!

Wine by the fire

Crazy mushrooms!

Scrabble. Drinks.  Perfection.

Mae getting used to life on a leash. Not going so well.

Happy camping! 

xoxo,

Bee