The Balanced Kitchen

Time for food. Time for Life.

BIG ANNOUNCEMENT!!

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Six years ago, I was struggling with the path my life had taken. I had two very small children, I had left my career working with trauma survivors, and I was doing erratic consulting work that bored me to death. I knew I needed a change and so I wrote an email to my closest friends and former colleagues and asked them a question: “If you could see me doing anything, what would it be?” I encouraged them to be creative, to be crazy, to think outside of the box. Every single person responded, and everyone said the same thing: something with food! As soon as I saw the word food, I knew I had found my answer.

Within the year, I completed a training program to become a health coach and launched The Balanced Kitchen. I had found my true calling! I was able to share my belief that cooking could be a simple, easy, healthy, and delicious part of life. I got to help people who really wanted to eat a healthier diet and cook for themselves and their families, but didn’t know where to begin. In short, I had the best job ever!

Today, I am sharing the latest development in this wonderful, challenging, exciting journey. I am SO excited to announce that I have become the new CEO (and owner) of The Six O’Clock Scramble!

 

What’s The Scramble?

For those of you who aren’t familiar with it, The Six O’Clock Scramble, founded and run by the amazing Aviva Goldfarb, is an online meal planning service committed to helping busy people get quick, easy, and delicious meals on the table every night. Aviva and I share the same philosophy: making dinner should be a low stress and enjoyable experience and that family dinners are one of the most rewarding and important opportunities to connect with and nourish the people we love and ourselves!

The Scramble will give me a platform to encourage even more people to get back into the kitchen, to experiment with new tastes and cooking techniques, and to feed their friends and families healthy, delicious meals that are simple to prepare.

 

But What About The Balanced Kitchen?

Some of you may be asking, what will happen to The Balanced Kitchen, to the recipes found here, and to my weekly musings on food, feeding kids, feeding ourselves, and life balance? The answer is twofold: my recipes will stay archived here on The Balanced Kitchen, but my new recipes and posts will all be on The Scramble.

I invite you to join me at The Scramble to continue getting inspiration and ideas for feeding yourself and your family well. In an effort to make that as simple for you as possible, I will be merging my list with The Scramble’s. What this means is that you will continue to receive emails from me from time to time with recipes, cooking ideas, and lots of other opportunities to experiment with cooking and eating, just from The Scramble rather than from The Balanced Kitchen.

 

Join The Scramble Family!

Finally (and perhaps most importantly), as an enticement and in celebration of this big change, I am offering a Friends & Family discount if you’d like to join The Scramble’s meal planning service. I love and believe in this service because it helps to make cooking that much easier and more accessible. So, if getting a meal plan delivered to your inbox or phone each week sounds appealing, if a generated-for-you shopping list sounds amazing, if access to a database of over 1,000 carefully curated recipes sounds wonderful, then join us! (And if you aren’t sure we have a 2 week free trial, so there’s no risk!)

Thank you for your support of The Balanced Kitchen over these past years. I have loved carving out my space in the food and cooking conversation. I have loved working with you as clients, meeting you at workshops, and sharing ideas with you online. I look forward to our relationship growing over at The Scramble! Sign up for a free trial now (and use the code FANDF17 to get 25% off all memberships now through August 16th).

Happy Cooking, Happy Eating, and Happy Scrambling!

Recipe Roundup: May and Early June Edition

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This morning I heard a story on NPR about this guy who realized that he was living a very comfortable, happy life but that one day he realized that his whole life was being lived in a bubble, so he decided that he was going to break out of the bubble by attending randomly selected, open to the public events in his city. It was an inspiring story about breaking out of your comfort zone and trying new things. He talked about how uncomfortable it could be at moments and how there were times when he was tempted to turn around and walk away, but he didn’t, and the outcomes were wonderful. As I listened to his story, I couldn’t help but challenge myself to think carefully about ways in which I do and do not venture outside of my own bubble. In some ways I am an adventurous person, but in others I’m not, and I hope that hearing this story will push me to start exploring some other worlds, even ones that are close by.

If taking a step outside of your comfort zone sometimes involves cooking, then I’ve got some great recipes for you in this Recipe Roundup! The first two recipes in the Roundup came about because one of my clients gave me some homemade goat milk paneer (Indian cheese) and since Saag Paneer is one of my all-time favorite dishes, I jumped at the chance to make it for the first time, so an Indian dinner was in the cards. The waffle recipe is a game changer if you are a fan of waffles that are crispy on the outside and light and fluffy on the inside. And the Southwestern Spinach and Black Bean Dip is likely to become a go-to in our house. Are you ready to step out of your bubble and try a new recipe?

Image courtesy of Food Network

Saag Paneer: Spinach with Indian Cheese after poking around online for a while I settled on this recipe because it seemed to be the most manageable. Instead of using frozen spinach I used spinach from my farm share, I used coconut oil instead of vegetable oil, and I skipped the chili pepper in the hopes that my boys would be more open to eating it. Other than those modifications, I followed the recipe closely and the outcome was AMAZING. I could have eaten it for a week straight. My boys still weren’t convinced, but did eat the little bit that they each had on their plate, and my husband loved it almost as much as I did.

Make again? Absolutely and soon!!

Image courtesy of Food.com

Potato Curry with Peas and Carrots I made this to accompany the Saag Paneer because I was confident that my boys would enjoy it, and I was right. I found the directions on this recipe to be a little vague for my taste, but I have made enough curries that I could figure it out. It did take longer than I had anticipated, but the flavors were fantastic and it was relatively simple to make.

Make again? Yes. But I’ll probably type up my own directions to follow. Maybe I’ll post that recipe sometime soon…

 

 

Image courtesy of Inspired Taste

Best Homemade Waffle Recipe I stumbled upon this recipe last weekend as I was trying to find a waffle recipe that only required one egg. The secret ingredient in this recipe is cornstarch and I have to say that I am a convert! I made this recipe using spelt flour instead of all purpose flour, to add some whole grain heft, and they were still light and fluffy on the inside and crispy on the outside. All four of us LOVED these waffles. Two quick notes: 1) the batter is much runnier than any other waffle batter I have ever made and seemed to require more batter per waffle, so be prepared and 2) I will never make a single batch of this recipe again. Even for my family of four, this recipe was barely enough for breakfast and I guarantee you will want leftovers for the freezer.

Make again? Yes! This is going to be my new go-to waffle recipe!

Southwestern Spinach Black Bean Dip I made this to take as a side dish to a taco night at a friend’s house. Instead of canned corn I used frozen and I added a bunch more spice, but other than that I followed the recipe. It was delicious, filling, and packed with spinach. It also makes a TON! We gorged on it and there was still a lot leftover, which I then mixed with some leftover chicken to make a variation on my baked chimichangas, which were the biggest hit of the week in my house.

Make again? Definitely and definitely will turn the leftovers into baked chimichangas again, too!

Arugula and Radish Mini-Frittatas

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A while back I shared about my realization that one of my sons really, really needs protein in the morning in order to make it through until lunchtime and I shared some of my protein-packed breakfast items that were fitting the bill. That list has served us well, plus a good deal of eggs/egg sandwiches, breakfast sausages, and bacon. But I wanted to throw something new into the mix as we launch into the summer when the protein will be important for those active camp days… these arugula and radish mini frittatas are perfect!

I want to be honest with you, a year ago these frittatas would likely not have been a success in my house because both of my boys were very skeptical of radishes, but this year they have discovered the joys of a crunchy, fresh radish, which has made salad-making a lot more fun recently and has made these frittatas an easier sell. So, if you’ve got a kiddo who is giving you a rough time about the seasonal produce that you are so excited about, all I can say is stick with it, keep introducing it in different ways, without pressure, and one day you may turn around to discover a little person crunching on a radish they plucked from the dinner salad as they were setting the table. Miracles do happen!

The main reason I am really loving these mini-frittatas, though, is that they are the perfect make-life-easier cooking project. They are quick and easy to make, freeze well, include another dose of vegetables, and can be used for any meal—serve with toast and you’ve got a quick breakfast, add some breakfast potatoes and you’ve got brunch, serve with a side salad or grain salad and you’ve got lunch or dinner. So, please, while arugula and radishes are at their peak (now!), make a batch or three of these to stash in your freezer for your next crazy morning or what-am-I-going-to-make-for-dinner-tonight?! evening. You will be so glad you did.


Arugula and Radish Mini-Frittatas
 
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Author:
Recipe type: Breakfast, Lunch, Dinner, Brunch
Serves: 12
Ingredients
  • 3 radishes, diced
  • ¼ yellow onion, diced
  • 1 tablespoon extra virgin olive oil
  • 2 cups arugula, roughly chopped
  • 8 large eggs
  • ⅓ cup feta, crumbled
  • ¼ cup milk
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼-½ teaspoon black pepper
Instructions
  1. Preheat the oven to 375 and grease or spray a muffin tin.
  2. Dice your onion and radishes.
  3. Heat the olive oil in a medium-sized skillet over a medium-high heat. When the oil is shimmering, but not smoking, add the onion and radishes and sauté, stirring occasionally, until the onions and radishes are starting to brown, around 5 minutes.
  4. While the onions and radishes are sautéing, wash and roughly chop your arugula.
  5. Crack the eggs into a large bowl and whisk until well combined. Stir in the feta, milk, basil, salt, and pepper.
  6. When the onions and radishes are ready, add them to the egg mixture, along with the arugula, and mix well.
  7. Divide the mixture up evenly in the muffin tin, a little less than ¼ cup per cup.
  8. Bake for 20-22 minutes, or until they are slightly firm to the touch. Remove from the oven and let them cool for 5 minutes. Run a small knife around the outside of each frittata and remove gently to cool on a plate or cooling rack or serve right away.

 

Recipe Roundup: April Edition

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This month is kind of a wacky month for my recipe roundup because three of these recipes come from one cookbook: Ottolenghi’s Jerusalem: A Cookbook*. I have a complicated relationship with this cookbook. I love it because everything that I make from it comes out so well, the pictures are beyond beautiful, and the recipes are truly inspiring, but I also find it challenging because many of the recipes include obscure ingredients that, truthfully, I am not willing to drop lots of money on to possibly use just once before they go bad. So I have started adapting when I use the book and so far that has worked out pretty well!…

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Beet Rosemary Muffins

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We’re not big Valentine’s Day people in our household. One of the first times my husband and I ever really hung out was at an anti-Valentine’s gathering. But I’m a sucker for special meals on special days… so since I am on a big beet kick right now I couldn’t let the holiday go by without a red-themed recipe and this one is a keeper!…

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Slow Cooker Turkey Meatballs with Sauce

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“By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”

As I have mentioned in past posts, spaghetti and meatballs is a big deal in this house and I have my tried and true meatballs and sauce recipes that I use whenever it is on the meal plan. I have made them so many times that I can knock it out in about 45 minutes, which isn’t too bad, but when the opportunity to play around with Kikkoman Soy Sauce came up and I was brainstorming what sorts of recipes I would like to make easier for myself (and you!), the first dish that popped into my head was spaghetti and meatballs….

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Super Simple Slow Cooker Chili

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Did you know that the night before Thanksgiving is one of the biggest nights for ordering pizza in the United States? I get why. I really do. Whether you are hosting, cooking to contribute to the big meal, or preparing to travel we all feel pretty overwhelmed on that Wednesday and so, for many of us, the last thing we want to do is think about what to make for dinner. And while I am a big fan of ordering pizza from time to time, it seems to me that with all of the indulging and overeating that is going to happen the next day, having a nutrient-packed meal the night before might actually be a good thing to help to keep our bodies (and spirits) in balance. But making a big fancy meal is not going to fly. So here’s my suggestion: super simple slow cooker chili!…

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Wild Blueberry Corn Muffins

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“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Can you believe that Thanksgiving is just around the corner?! It completely snuck up on me. Luckily, this year is kind of like my year off. Our family has a tradition of staying in the DC area for one year and then going up to extended family in New Jersey the next. When it is nearby I am in charge of the Turkey (high stakes cooking!), but on the New Jersey years I am usually assigned a simpler, more transportable set of dishes. This year I am responsible for the corn bread and an appetizer. I will likely bring some classic cornbread so as not to rock the boat too much, but I also like to bring a new and different spin on recipes and now I’ve got two contenders: last week’s feta jalapeño corn muffins and this week’s wild blueberry corn muffins. It is going to be a hard call……

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Wild Blueberry Oatmeal Waffles

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“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

When we think of holiday meals we tend to think of the dinners. Those big, heavy meals that leave us feeling comatose and overfull. But what about the other meals on those days? For me, I always try to start the mornings of the big holidays off with a good, healthy breakfast so that I can face the day knowing that I started out on the right foot. I also am fan of a hearty breakfast on those mornings because it helps me to not get too hungry too early in the day, which helps to minimize snacking. So when I was invited through The Recipe Redux to come up with healthy holiday recipes that included frozen wild blueberries my first thought was breakfast. I wanted to create a recipe that would be healthy and hearty, but also one that would feel special enough to use on a holiday morning and I think that these wild blueberry oatmeal waffles fit the bill perfectly!…

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