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!

Mediterranean Spinach Dip

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“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Sometimes the best things are simple. Super simple. That was a lesson I was reminded of as I worked to develop a recipe for this Sabra hummus recipe contest organized by The Recipe Redux. You see, I kept trying to come up with some innovative, creative, blow-your-mind-surprising use of hummus. Hummus croquettes and sweet potato toast towers were two of the almost-blogworthy recipes I worked on. Both of them were good, both of them were kind of fun, but as I sat down to write about them I just couldn’t get inspired. And then yesterday it kind of hit me: I was just trying too hard. I was making things more complicated than they really needed to be. So I pushed those two recipes aside, perhaps I’ll come back to them at another time, and decided to keep things simple.

Honestly, when I stop to think about it, making things too complicated has been kind of a theme in my life recently, as well as the hope that I can instead simplify (please tell me I’m not alone in this struggle). This recipe was a wonderful reminder for me that simple is often better. That sometimes we have to let go of our over-inflated expectations for a more balanced reality that will actually make us happier, as is the case with this rockstar, super simple dip.

So in honor of National Hummus Day on May 13th, I give you my Mediterranean Spinach Dip. A super simple, vegetarian, plant-based protein powerhouse of a snack that takes all of 5 minutes to make. Everyone in my family went nuts for this one and an added bonus is that it is another opportunity to get vegetables into everyone’s diet without cajoling or reminding. It works really well with crackers or chips, but also with crudité. My husband also recommends using it as a spread in a sandwich. Haven’t tried this yet myself, but it sounds amazing! Enjoy!


4.0 from 1 reviews
Mediterranean Spinach Dip
 
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Author:
Recipe type: Appetizer, Snack
Serves: 8
Ingredients
  • 3 cups frozen spinach, thawed and drained
  • 1 cup Sabra Classic Hummus
  • ½ cup crumbled feta
  • 1 Tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
Instructions
  1. In a food processor, blender, or with an immersion blender, blend all the ingredients until smooth. Serve with vegetables, tortillas chips, or pita chips.

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Mexican Street Corn-Style Popcorn

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Popcorn is a go-to snack in our house. In part because it is a healthier snack option, in part because it is a cost-effective and simple snack solution when you’ve got increasingly hungry kids to feed, but if I am being honest, it is really mostly because I looooove popcorn and so I make it for me just as much as I make it for the kids.

Over the years I have experimented with lots of different toppings: garam masala, za’atar, chili powder, cinnamon, parmesan, and nutritional yeast are some of my favorites. But in honor of Cinco de Mayo this year I wanted to push the envelope and try something different: Mexican Street Corn-Style Popcorn….

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Potato Skin Crisps and 4 Easy Ways to Reduce Food Waste

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This month’s The Recipe Redux challenge is one that is near and dear to my heart (and actually a topic that you may have heard me talk about before):

In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

There are so many reasons, from environmental to financial, why reducing food waste is a great goal and if I am being totally honest, it is an area that is still a work in progress for me. While I almost never let cooked food go to waste, I struggle with what to do with all of my vegetable scraps since I don’t have a yard big enough for a compost bin. Some of them I store in gallon-sized freezer bags to use when I make vegetable or chicken broth, but often times those bags (yes, there is more than one) reach capacity and so then I end up tossing peels, ends, and cores—and feeling guilty about it every time. Not very productive, I know.

So, if you are like me and throwing food away makes you crazy, here are some ways to at least start reducing food waste that have worked for me. And, please, please, please share your tips and tricks in the comments so we all can benefit!…

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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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Wild Blueberry Flavor Burst Smoothie

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By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

The other night I stopped by a friend’s house and we got to lamenting the fruit selection at this time of year. The citrus is ok and sometimes you can find a good pineapple, but the apples are past their prime and berries are way out of season. In short, it is a bummer. So that is when I shared my secret to surviving the mid-winter fruit doldrums: frozen fruit! This is the time of year when I stock up on frozen berries each week and use them to mix into yogurt and oatmeal, bake them in desserts, and make smoothies. So when I was invited to participate in the Wild Your Smoothie Recipe Contest I was psyched because it meant I could share one of my absolute favorite smoothies made with my hands-down favorite frozen fruit: wild blueberries.

If you have never tried wild blueberries, you are missing out! They are what blueberries are supposed to taste like—a sweet and tart flavor explosion in your mouth! They have a much stronger blueberry flavor because the plants are wild and genetically-diverse with thousands of interlocking plants spreading naturally across fields called barrens. As I kid I loved picking wild blueberries, but they can be hard to find, so now I depend on the frozen version, which miraculously keep their flavor and nutrition since they are individual quick-frozen at harvest. The other perk of wild blueberries is that they have twice (!) the antioxidant capacity of the larger, cultivated blueberries and can help with gut health, diabetes, cancer, and brain health. Pretty amazing, right?! And here’s the best part: frozen wild blueberries are super easy to find since almost every grocery store has them!…

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The Best Nut Free Snack Mix and A Dietitian’s Tips to Help You Navigate Food Allergies

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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….

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Feta Jalapeño Corn Muffins

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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….

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Homemade Applesauce

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The boys and I are out in Colorado for a few weeks, which means lots and lots of time outside on fun adventures from hiking to visiting farms to riding horses. One of the activities that the boys have been most excited about this trip is apple picking in the horse pasture. And can you blame them? I mean, how cool is it that we get to walk out into a pasture with horses grazing next to us while we pick apples from the trees that have been growing pretty much wildly there for as long as anyone can remember?! We are so unbelievably lucky.

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The only pitfall is that the apples are quite tart. My 8-year-old will eat them pretty happily, but my 6-year-old has declared them to be too sour. The solution? Applesauce! If you have never made your own applesauce, you are missing out on such an amazing and very easy-to-make treat! Homemade applesauce is so much more flavorful than the store-bought stuff. Every fall I stock up on apples and make huge batches of apple sauce to freeze and then am so disappointed when we have finally run out, usually around February, and I open a jar of the store-bought stuff which barely even tastes like apples! Apple sauce is a go-to for us as a lunchbox staple either on its own or mixed with plain yogurt, when kiddos are sick with colds or stomach bugs and can’t manage eating too much, as the basis for cakes and breads, and even as a side dish on nights when I am making a new meal that I suspect one or both of the kids will have a hard time with. …

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