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!

Grilled Fennel and Red Onion Salad

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Over the past year or so my sons have shown little to no interest in what I choose at the farm share each week. This has been a source of disappointment for me for two reasons: 1) I love walking through the selections with them and talking about their favorites as well as about new fruits and vegetables they (or we) hadn’t tried yet and 2) I felt like somehow this weekly ritual that I consider to be such a privilege and treat just seemed commonplace to them. Then this week I realized that I was seeing it all wrong.

My older son was playing at the nearby playground while I was picking out our food and I called him over in the hopes that he would help me pick out one last vegetable. He came trotting over, I told him what I had already picked out and asked him to pick out one more vegetable. He walked around the table, looking at everything that was there, and then reached for the fennel. As we walked back to the car he asked if he could munch on a stalk of fennel as we drove home, which of course I happily agreed to, and in that moment I realized that the magic of the farm share had actually been working the whole time. You see, not only did he enjoy fennel (which I did not know even existed when I was his age!) to the point that he couldn’t even wait to get home to eat it, but all those years of weekly treks to the farm share had gotten him to a point where he was able to recognize everything on the table and make an informed decision that was truly exciting to him!

So in honor of his appreciation of fennel I wanted to share with you a favorite grilled salad that helped me to learn to enjoy this vegetable that I was not crazy about when I first tried it. For those of you who aren’t familiar with fennel, when it is raw it has quite a strong anise (black licorice) flavor to it, but if you roast or grill it the flavor changes completely and it become subtle and sweet. This salad can be made on the grill outside or on a grill pan on your stove and it is a great summer salad to serve with grilled meats or veggie burgers. It is light, refreshing, and wonderfully crunchy.


Grilled Fennel and Red Onion Salad
 
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Author:
Recipe type: Salad, Side
Serves: 4
Ingredients
  • 2 small red onions
  • 2 small bulbs of fennel
  • 1 tablespoon crumbled feta, or more to taste
  • 1 teaspoon of fresh thyme leaves, or more to taste
  • extra virgin olive oil
  • half a lemon
  • salt and pepper
Instructions
  1. Preheat your grill or grill pan and set it to a medium heat.
  2. While the grill is heating, cut the onion into ½-inch thick slices. Then cut the stalks off of the fennel bulb so you are left just with the bulb. Cut it in half lengthwise and then, like the onion, again into ½-inch thick slices.
  3. Brush the onion and fennel slices with olive oil and sprinkle with salt and pepper, on both sides.
  4. Lay the slices on the grill let them cook for 3-5 minutes on each side, or until they are just starting to soften.
  5. Place them on a platter and top with thyme, crumbled feta, a drizzle of olive oil, and a good squeeze from the lemon. Add more salt and pepper, if desired.

 

Honey Greens: A Taste of Spring!

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Early spring is by far my favorite time of year. I love it when the colors start to creep back in—the grass becomes more vibrant, the evergreen leafs get brighter, and the buds on the trees start to come to life. And then there is always that one day when it all suddenly POPS! As I was driving my kids to school yesterday I suddenly noticed how GREEN everything was looking and I realize that it was that POP day!

That green showing up everywhere always gets me thinking about and craving green vegetables. Sadly, though, salad greens are kind of tough and lame at this time of year, but the sautéing greens, such as kale, mustard, and chard, are all great, so I figured now is the perfect time to share my tried and true honey greens recipe with you!

Honey Greens

This is a spin off on a recipe my brother introduced me to years and years ago that used brown sugar instead of honey. Before having his version I had never really enjoyed chard or mustard greens, but once he put these sweet and sour greens down on my plate I was hooked! This is a recipe I often share with clients who are skeptical of greens and is also a side vegetable that I can (usually) count on my boys to enjoy with gusto. If you have lots of mouths to feed and will be doubling or tripling the recipe, I am a big fan of a mix of chard and mustard greens, but you really can’t go wrong with any of them!


Honey Greens
 
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Author:
Recipe type: Vegetable, Side
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • Dash of cayenne (optional)
  • ½ cup onion, chopped
  • 1 bunch of kale, mustard, or chard greens. Stemmed, rinsed, and torn into bite-sized pieces.
  • 1 tablespoon rice or apple cider vinegar
  • ½ tablespoon honey (or more, to taste)
  • Salt and pepper, to taste
Instructions
  1. Heat the oil on medium-high head in a large frying pan and add a dash of cayenne (if using).
  2. When the oil is hot and shimmering, but not smoking, add the onion and cook until it is translucent.
  3. Turn the heat down to medium and add greens, stirring constantly. When the greens have turned bright “army” green, turn off the heat.
  4. Add the vinegar and some salt and pepper. Stir to mix and then drizzle the honey over and give it one last stir. Serve immediately.

 

Black Bean and Sweet Potato Tacos with Avocado Crema

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This month’s challenge from The Recipe Redux is near and dear to my heart: tacos!!

Show us your healthy, creative take on the taco.

For as long as I can remember, tacos have been a favorite food of mine. When I was a kid, my mom had (still has) special bowls that she used to put out the taco toppings and whenever I saw those bowls coming down from the cupboard I knew that an awesome dinner was in store! I think because I was a picky eater I enjoyed the control I had over my own plate—I got to choose which toppings I used and which I avoided and, if I was feeling brave, I could try something new in a small and safe way. As a kid, the taco options were the same every time: ground beef, kidney beans, lettuce, tomatoes, onion, cheese, and salsa. And still, with the exception of raw onions which I am not a huge fan of, I love all of those components and would happily have one of my childhood tacos any night!

For this Taco Tuesday, though, I’m sharing a different version. While the ground beef is great and we definitely eat it from time to time in our house, it isn’t usually something I include with taco night because there are other, healthier sources of fat in the meal. In fact, many times our taco nights are vegetarian, using beans as the protein source. The tacos I’m sharing today involve one of my all-time favorite flavor combinations, black beans and sweet potatoes, along with a creamy avocado-based sauce that makes the whole meal feel special! In fact, the last time I made the avocado crema my 8-year-old said, “wow! This is such a fancy meal!” when the only difference was replacing our standard cut up avocado with the crema.

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Lasagna Soup

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A few years ago I was really desperate to find ways to get vegetables into my younger son. I had tried the battles, I had tried the pleading, and now I was trying to use the division of responsibility approach, which meant that I would choose what foods were offered but that he then would have the freedom to choose what he ate out of what was on the table and there would be no special meals or negotiations. What that meant for our family was that some nights I made a dinner that had vegetables on the side, which he almost never ate, and some nights I made a one-pot meal that included the vegetables in the dish. Often times he would pick around the vegetables, but sometimes I would find a dish that he loved so much that he would plow right through, not even noticing the vegetables.

There were two types of one-pot meals that tended to work for us. Soups and baked pastas. The kid loved (and still loves) pureed vegetables soups, which was very helpful when I felt like I was going to lose my mind. And while he would sometimes pick around the vegetables in a baked pasta, some strays would make it into his mouth and he was always cheerful when pasta was involved. Win-win. So when I discovered lasagna soup I knew I had to give it a go….

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2016 Round-Up: Best Recipes and Posts to Inspire and Feed You

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2016-wrap-up

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!…

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Vegetable Chips

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I’ve been thinking a lot lately about the ebbs and flows of appetite that come with the seasons. For me, during the summer I tend to not be as hungry as I am in the winter. I also tend to crave more fruits, salads, and finger foods. I have also noticed that my boys tend to give me a harder time on vegetables in the summer than they do in the other months—they seem to be constantly seeking out sweet fruits and salty snacks. My theory on that is that they are craving high water content fruits and the salt to stay hydrated.

But they still need to eat vegetables! And since I don’t want it to become a huge battle, I have been working to present vegetables in ways that they are likely to find more appealing—vegetable soups, smoothies, and vegetable chips are some of our go-tos.

beet chips

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My 8-year-old refused birthday cake and what it taught me about healthy eating for all of us

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It is rare that I have a moment in parenting when I think: “Wow! Something is really going right here!” But this week I had a couple of those and I wanted to share them with you along with some thoughts about why they happened and what it taught me about healthy eating for all of us….

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4 Ways to Make Trying Something New a Success (with Kids or Yourself)

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Each Monday I teach a cooking class to a group of first through fourth graders at a local school. The focus of the class is on cooking healthy snacks and goodies, but it is also a way for me to start to teach them some fundamental cooking skills and concepts. This week I wanted to work with them on the idea of building flavor. So we started with a common ingredient, yogurt, and then made two sauces from it, one that was savory (tzatziki) and one that was sweet (honey, cinnamon, and vanilla).

Many (most) of the students were very skeptical about either one or both of the sauces and a few declared that it was going to be disgusting and that they wouldn’t eat them. I calmly reminded the students to please choose their words carefully (we have a rule in the class, “don’t yuck someone else’s yum”) and I asked that everyone try at least a tiny bit of each, even if it was just a lick. Some were nervous, but everyone agreed. So when it came time to try the two sauces I went around and put a tiny bit on each kid’s plate (less than 1/8 of a teaspoon). They had apples, carrots, and pretzels to dip in the sauces. And this is where some really cool things happened….

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The Truth About Family Dinners: What it looks like in our house and simple guidelines that helped to make it better

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We all know the benefits of family dinners— less picky eating, lower risk of obesity and eating disorders, higher academic achievement, lower risk of teen pregnancy and substance abuse, the list goes on and on. And we all have that idyllic idea of what it should look like—perfect table manners, no tension, everyone together, beautifully prepared meals.

The reality, though, can be very different. People can feel frantic, tired, and stressed. Family members can arrive late. Someone refuses to eat the meal in front of him or her. The presentation of the meal is haphazard. Or family dinners just aren’t even happening.

The truth is that family dinners can be a challenge, but they are a challenge worth having.

From my own childhood I have memories of long family dinners with wonderful food and tons of laughter from a seemingly endless stream of puns (yes, I come from a very verbal family), but I also have memories of tears, slamming doors, and meals I found unappetizing. The truth is, that is what family dinners are. They are a chance for us to be our best selves and our worst selves. It is an opportunity for everyone in the family to be themselves as they are in that moment, and to still be loved at the end of it.

A lot of my clients feel really guilty about what their family dinners looks like. People stressed, less-than-perfect food on the table, or not everyone eating together. And what I tell them, and myself, is that it is ok. We are doing the best we can and making due with what we’ve got.

So in an effort to help to take some of the angst out of the concept of family dinner I thought I would share what our family dinners look like at this stage in our family life….

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