Chillin' in the Kitchen (plus Autumn Salad Recipe)

Whew! Is it just me, or is this time of year always just crazy busy? Sometimes I feel like I’m drowning in the amount of stuff I need and want to get done... then I look ahead to the holidays... and want to freak out! And then, the days, they are literally getting shorter. I know I’m not alone in this feeling.

This month seemed busier than most. I traveled to Colorado as I’m relocating to the Denver / Boulder area this winter. And, I finished my Holistic Nutrition program at the Institute for Integrative Nutrition and passed my certification exam. I am now a Certified Holistic Health Coach, yipee! I’ve been developing more recipes, programs and workshops that I am so excited to share with you over the coming year.

What grounds me when I have that “there isn’t enough time” feeling is getting back into the kitchen. I put on some fun music, pull out all of my organic veggies, and get creative. I know not all of you love hangin’ in the kitchen the way I do. 

Below are a few simple tips to help you transform your relationship with cooking - try one of these this week!

• Use a timer (I use the timer on my iPhone)
• Experiment - Try one new recipe a week (Great recipe is below!)
• Use Condiments - Cook something really simple - like a baked sweet potato - and everyone adds whatever condiment they like. My faves are salsa, Bragg’s liquid aminos, hummus and sauerkraut.
• Bulk cook grains and beans - If you are cooking rice - make enough for a few meals. Then you have rice on hand for a stir fry or pilaf.

Autumn Salad (that even salad haters like!)

So, we’ve been making and eating this salad a few times a week. My husband is not a huge fan of salad for dinner - but - this salad he loves. It uses veggies that are in season right now, and comes together easily in a half hour. Make this tonight!

Gather up:

About a dozen fingerling potatoes

1 delicata squash (or another type of winter squash)

1 carrot - grated

Handful of chopped walnuts

One large head of romaine lettuce - washed and chopped

Black sesame seeds

For the dressing:

1 tablespoon dijon dressing

1 tsp raw honey

2 tablespoons apple cider vinegar

1/2 tsp Sea salt

Pepper to taste

1 cup of Avocado oil or Extra Virgina Olive Oil

Start out by preheating your oven to 425.

Chop the potatoes and squash. If you are using delicata there is no need to peel. Chop up and put on a baking sheet lined with parchment paper. Got those guys into the oven.

Next, put together your other salad fixings: lettuce, carrots, walnuts, whatever else you’ve got to throw in there. Put it into a big bowl.

Measure out all of your dressing ingredients and whisk.

When the taters and squash are done (tender), remove from the oven and let cool a few minutes. Then throw them into the salad bowl.

Add dressing to the salad bowl - we use about half a batch and save the rest for later. Throw in those black sesame seeds. Enjoy!

Where am I living + My favorite trail mix recipe

So, about 2 years ago, I moved back to my home town of Shillington, PA. I have loved spending time with my family and reconnecting with old friends. And the fall season here can’t be beat. But, its time for us to move on. The lure of the West is calling again (I lived in Cally for many years). This time, its the mountains we seek. We’re heading to Denver, CO next weekend to see if that would be a good fit.

The “standard” life for most people is to find a place to live, buy and house, and settle down. Me & my husband are not like that. We have wanderlust. We explore & live in a new place... but then want something better... different... Our only attempt to own a home and “fit in” was a disaster. We are happier “fitting out” and moving when the mood strikes. Maybe we’ll find a place that’s ours and settle down? Who knows? Right now I’m enjoying the journey.

Ok, back to our weekend trip to Denver. We are traveling light. Like, super light. As in I will have one small backpack. Eating a plant-based, gluten-free, whole foods diet... well, you don’t find much to eat at airports. So I bring lots of snacks. In this case very small snacks! Which brings me to my trail mix.

A few weekends ago, I had a table to promote my health & wellness coaching at a mountain biking event. I had samples of my favorite homemade trail mix and green smoothies. Now, in the morning, these bikers scoffed at my healthy snacks and made a beeline for the coffee & donuts table. But after an hour or two of riding trails, they did not want any more sugar & caffeine. They wanted a nourishing snack to replenish them! Enter in my trail mix blend!

Cori’s Travel Trail Mix Blend

Here it is, my trail mix blend - inspired by a trail mix I saw Kris Carr make. Nothing could be easier. You dump this in a bowl. You mix it. Done!

3-4 cups walnuts

3 cups brasil nuts or whole almonds

1 cup goji berries

1 cup dried mulberries

Optional: 2-3 tablespoons cacao nibs

Top Five Tips for Running Your First Half Marathon!

Recently, I completed a huge goal - my first half marathon! I had some ups and downs when training, and during the race. That’s pretty typical I think. I still plan on running more half marathons and tackling a full marathon one day. The feeling of crossing the finish line after all of the training & work was amazing!

Here are my top five tips on how to fun your first half-marathon!

1 - Find a training plan & get it on your calendar. You can google “Half Marathon Training Plan” and find may online. Fine one that works for you & figure out how it works in your life. I scheduled my shorter runs on weekday mornings, and my long runs on Sunday mornings. Than you are going to write in all of your runs for the months of your training on your calendar.

Also, consider a walk/run approach for your first half (google a plan). I did this & was happy to see a lot of other racers doing the same thing.

2 - Stretch after your runs. I’m surprised at how many people don’t do this! But I’m convinced it has helped me to avoid many injuries that plague runners. Search for “post run yoga” routines on YouTube for ideas.

3 - Buy a good pair of running shoes. Go to your local running store - they will analyze how you run and select some good sneakers for you. Also have them select some appropriate socks for you as well. I can’t stress enough how important this is if you don’t want to be plagued by injuries! My fav local store is A Running Start in West Reading.

4 - Get plenty of sleep. As you increase your mileage you will notice you are more tired. This is because your body needs more sleep to recover! Especially important the week before a race, as its typical to not get a great night’s sleep the night before you race.

5- You will get pre-race jitters and this is normal. Honestly, I was freaking out the days leading up to this race. I was worried it would be too hot and humid (it was) and that I wouldn’t be able to sleep the night before (I didn’t). When I got to the race sight, the woman parked next to me was so nervous she was throwing up. In line to the bathroom the girl next to me had run dozens of marathons and was still nervous about running a half marathon. Just realize its part of the process that pretty much everyone experiences.

Amazing Green Enchiladas! Healthy too!

When I lived in California, one thing I loved was the best Mexican food. Here is Pennsylvania, it's pretty hard to find. Lately, I've been craving enchiladas with green sauce. I've tried making them using the premade enchilada sauce, but it just didn't taste fresh enough. So, I experimented with making my own, and was very happy with the results! Try making a large batch and freezing the extra for later. 

This recipe makes one batch of enchiladas.

12 tomatillos - chopped

3 cloves of garlic

3 poblano peppers - seeded

4 jalapeno peppers (seeded if you don't want it spicy)

Salt to taste

1 tsp cumin

1 lime - juiced

EVOO

Combine the tomatillos, garlic, poblanos and jalapenos on a baking sheet. Toss in olive oil. Bake at about 400 until everything is very tender. Put into your blender with the remaining ingredients. Blend! Done! (Even better, take it up a notch & slow roast on your charcoal grill until done)

Now, to make enchiladas, its pretty easy. Saute whatever you want to use for filling - I like black beans, onion and sweet potato until tender. Roll into tortillas (I like the Ezekial sprouted wheat or sprouted corn), then top with the green sauce and bake for about a half hour. Yum!

Meal Plan & Prep Workshop 9.27.14

Healthy Meal Plan & Prep Workshop

Saturday, September 27th

11 am (class will run 1-2 hours)

Tasty Licks BBQ Supply Showroom

(214 W Lancaster Ave., Shillington, PA 19607)

Cost: $25

Learn how to efficiently plan and prep a week’s worth of healthy, yummy & nourishing meals! In this combination class/demonstration/hands-on workshop you will learn my tricks to make a meal prepping session fun, easy and ultimately time-saving. We will be cooking with whole plant-based foods (and gluten-free). 

Included in the workshop is a healthy lunch, an information packet with recipes, and a packed lunch for you to eat the next day.

Register in advance here: http://www.glowhealthyholistic.com/events/2014/09/healthy-meal-plan-prep-workshop

Summertime Melon Coconut Juice

Take advantage of the abundance of cantaloupe right now by trying out this cool, refreshing, hydrating juice.This is the prime time of year for fresh cantaloupe! Cantaloupe is a great source of Vitamin A, Vitamin C, and Potassium. The addition of the coconut kefir is optional, but adds a probiotic punch along with a sweet taste.

Servings: 1

Gather:

2 large kale leaves

1/2 cucumber (peeled if not organic)

1/2 lime

1” slice of fresh ginger

2 cups of cantaloupe (or watermelon, honey dew, etc)

1 cup coconut kefir

Optional: 1 tsp ground flax seed (added fiber and omega 3s)

Juice the kale, cucumber, lime, ginger & cantaloupe. Then stir in the coconut kefir and/or ground flax seeds. Enjoy!

Summertime Veggie Sauce with Pasta

Right now has got to be the best time of the year to enjoy local fruits and veggies! Eating local & in season lets you enjoy your fruits & veggies at their most nutritious, saves you money & you support local farmers.
 
So enjoy those yummy blueberries, melons, corn, green beans, peaches, eggplants, peppers & tomatoes right now! Here is a recipes I've been making lately to utilize the bounty of fresh veggies right now.

Gather:
Extra Virgin Olive Oil
Red Pepper Flakes - to taste
1 Red onion, diced
2 Cloves garlic, minced
1 cup mushrooms, thinly sliced
1/2 block of tempeh, crumbled
Celtic Sea Salt and Fresh Ground Pepper to taste
1 Eggplant, diced
1 Yellow summer squash, diced
1 carrot, diced
3-4 large ripe tomatoes, chopped
1/4 cup diced herbs - basil, oregano, thyme, chives, parsely - whatever you have on hand that is fresh
1 Package of quinoa pasta spaghetti - cook according to directions on package

Make:

Saute the onion, garlic and red pepper flakes (if using) until onion is soft. 

Add the mushrooms, tempeh, salt and pepper and cook, while stirring, for a few minutes. Then add the rest of the veggies & herbs. Cook for about 10 minutes, until everything is tender. Serve over the quinoa pasta.

*Gluten-free and vegan*