I am so excited, you guys! Today I am bringing you something new on my blog: my first ever guest post! And it is a great one! Today I am introducing you to my friend, Chelsey Amer at C it Nutritionally. She is here sharing important and super-manageable information on navigating food allergies. This is essential information for all of us, even if we don’t have food allergies ourselves, as we are guaranteed to have friends or family members who do….
“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.”
I have a confession to make: I hate tater tots. Maybe it is because I never tasted one until I was in my late 20s and so I don’t have any sentimental attachment, but to me they just taste like clumps of sad, soggy, kind of greasy, overly salted French fries. I just don’t get the appeal. And yet, when I started seeing recipes for vegetable tots floating around I was curiously intrigued. I loved the idea of small nuggets of vegetables that could be made to go along with a meal, could be a new spin on vegetables in the lunch box, or could be a fun new snack option, so I started experimenting to see what would work well, because more than anything I didn’t want to end up with a tater tot equivalent that would leave me feeling bummed out and disappointed.
And I have to say, I think that the idea resonated with some of you as well! As I have started posting my weekly meal plans (new in 2017! If you don’t follow me on Facebook yet, I’d love to have you join in the fun!) people have noticed the veggie tots listed and have asked about them more than any other dish. I guess it is a sign!…
Did you know that only 9.2% of people felt that they were successful in achieving their New Year’s resolution?! That means that 90.8% of people felt that they had not succeeded. Brutal. Over the past year I have been doing a lot of reading about habits and one of the things that comes up over and over again is that habits are really hard to break because our brains become hard-wired to fall back on those habits, especially when we are tired or stressed or distracted. What this means is that when you are trying to change a habit there are two steps you can take to improve your chances of success: one is to replace the old habit with a new and easy-to-accomplish one and the other is to start with a small change that will then create a ripple effect.
Now that all sounds fine and good, but what does it actually look like? As you know, I am all about simplicity and practicality. So I wanted to share some possible ways that you might be able to tackle those health-related resolutions and achieve your goals….
The end of year is often a great time to take stock of what we have learned and how we have grown and changed. This year has been a big one for The Balanced Kitchen and I am so grateful to all of you for joining me on this journey to make cooking simple and delicious! In an effort to inspire you to get 2017 off to a delicious and happy start, I wanted to share with you the most popular posts and recipes this year. Enjoy and Happy New Year! Here’s to a joyful, delicious, and healthy 2017!…
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!…
“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!…
I don’t know about any of you but on Tuesday night, in the midst of my anxiety about the unknown, I resorted to stress eating. Crackers, chocolate chips, and dried mango were my foods of choice. And here’s the thing: in the past I would have hated myself for doing it. I would have negotiated with myself for “one more” of this or that, and then would have ended up having five more. I would have eaten until I felt sick, and then possibly even eaten some more. But on Tuesday night I approached the situation differently than I would have done in the past in a couple of ways and the end result was a less guilt-ridden, overfull self.
I thought this would be a timely post because not only are some of us still feeling very stressed and anxious about what is to come, but we are also entering a time of year (holiday season) when old habits show up, when emotional buttons get pushed, and when we often lose track of our own self-care. So if stress eating and/or “eating your feelings” tend to be a fall back for you, maybe hearing how I handled it differently this time will help….
Let’s talk breakfast for a minute. When I was a kid I hated breakfast. I mean, I really hated breakfast, but I also needed a good one because, as I have written about before, when I didn’t get protein in the morning I turned into a little monster and got into trouble at school. So for years my poor mother struggled to find foods that I would be willing to eat in the mornings that had protein. Fast forward to current times and I couldn’t imagine starting the day off without a protein-rich breakfast. It is my foundation for the day and I have found that if I start off on the right nutritional foot the rest of the day’s food choices fall happily into place, but if I don’t get what my body really needs then I often make more sugar-laden or impulsive choices later.
For years my solution to this was, and often still is, homemade granola with a lot of fruit and some plain yogurt. The combination of the fiber and protein has worked really well for me and I really enjoy it. But recently I have noticed that sweet breakfasts are a little less appealing, so I have been trying to build up my savory breakfast options. So far my go-tos have been a rice cake with brie, tomato, and cucumber and frittatas packed with vegetables, but I wanted to have another option that I could rotate in and so the Feta Jalapeño Corn Muffins were born….
It’s that time again! Time for another Recipe Redux challenge recipe. And this time I get to share one of our go-to comfort food meals with you! The challenge this month was:
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
When I read this prompt I immediately knew what I was going to share with you! This is a family favorite that I developed as a quick and simple dish that is inspired by one of my all-time favorite Brazilian meals: feijoada.
For those of you who don’t know, feijoada is the national dish of Brazil. It is a black bean based stew that is filled with many, many different cuts of pork. It was developed by the slaves when all they had to work with was black beans and leftover pork. If you ever have a chance to have a real feijoada (and you eat meat), definitely do it! But the real deal is very labor intensive and requires a long, long time to cook. One day it occurred to me, though, that what I love about the dish more than the stew was the salty and sweet flavor explosion that is added through the use of toppings and that was something I could recreate very quickly and easily, so I did!…