tag:blogger.com,1999:blog-56553498472007943682024-03-05T05:46:54.450-05:00Chow BellaGluten Free, Primal, Paleo Recipeschow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.comBlogger440125tag:blogger.com,1999:blog-5655349847200794368.post-53782640042435545462019-12-04T21:29:00.004-05:002023-03-11T22:25:44.480-05:00Vlog 2: Rainy Day in Napa Valley<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWsLm-brCtmZTgxm1E6Op3SZvAW6WFxFh0XR_8DgV9jT78bi7pAlRfmyEWuyoN92Dd1CDNBCcK6T8bS-CtYTOeLhBFszjGNS46Txw6BxCC2lffcMSytH4vZMaeAjVCuBJ_s4HfhXTHvbtq6FSY6fAcPiplbBHrOuu9PWUl3Q4NrviFPLWbesOqxMz9g/s2447/NLNU3401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2447" data-original-width="2447" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWsLm-brCtmZTgxm1E6Op3SZvAW6WFxFh0XR_8DgV9jT78bi7pAlRfmyEWuyoN92Dd1CDNBCcK6T8bS-CtYTOeLhBFszjGNS46Txw6BxCC2lffcMSytH4vZMaeAjVCuBJ_s4HfhXTHvbtq6FSY6fAcPiplbBHrOuu9PWUl3Q4NrviFPLWbesOqxMz9g/w640-h640/NLNU3401.JPG" width="640" /></a></div><br /><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span><p></p><p><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">It's a rainy day in the Napa Valley. Join me on a shopping trip to Marshall's, Home Goods, and Target. See a glimpse of downtown Napa while I have lunch at one of my favorite, affordable spots, Small World Restaurant. Check out my little haul from my shopping trip. Finish the day with a relaxing evening walk in downtown St. Helena. Thanks for watching!</span></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="321" src="https://www.youtube.com/embed/8P_Fq_M2Wx0" width="482" youtube-src-id="8P_Fq_M2Wx0"></iframe></div><br /><p><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">References:</span></p><span class="yt-core-attributed-string--link-inherit-color" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbVFBT0dBUnY2MjBIWDcxT09RSkRJdDdlMExFUXxBQ3Jtc0tsODFtVGdyaWlacVNjNmQzSXdSRVprclk4TmhSak9sV0l3TWF5MExHODNQSFRXb3h4TGR5YktqcjlXNGhQcEd1M3ZoSVRFU1JZd1V6MnlqSnF2ZHlITzVDVFNRYkNTaGhLNi1acmU2YVZXMW5kc1hmUQ&q=https%3A%2F%2Fwww.smallworldrestaurant.com%2F&v=8P_Fq_M2Wx0" rel="nofollow" style="display: inline; text-decoration-line: none;" tabindex="0" target="_blank">https://www.smallworldrestaurant.com/</a></span><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
Simple Bar Soap: </span><span class="yt-core-attributed-string--link-inherit-color" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbmpsVk9iYnNxNmoxQ3h3ak1CVlM4anBuT2lTZ3xBQ3Jtc0tuZUtteDBQSnRPVlpWNS1pazktUnRBa3gtd3ZPb3gzb3lERVVGVG9obnctemR0V1NLejhWV2tyY0xFVEtBb0ZEM05QWHFwbUd0bDg1OGIwRTN0RWtfR0VpMzBxNUdRbHJndHgyQ2M0UlZ5a19DdTZSdw&q=https%3A%2F%2Famzn.to%2F2RmYWXE&v=8P_Fq_M2Wx0" rel="nofollow" style="display: inline; text-decoration-line: none;" tabindex="0" target="_blank">https://amzn.to/2RmYWXE</a></span><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
CeraVe night cream: </span><span class="yt-core-attributed-string--link-inherit-color" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbUFYV00xN182S3diR1dCck9Ydi13M1J0NzkwUXxBQ3Jtc0trdkRnTzhWaE1Cb1VZYkQ2ZEktNi1NSllmbXp3Vkh1U1J6RDl6bVNwYUoxZzJCSUpyN0JLQUVvOGs4LW1BTmlkR01rdS1mVXA0NHJDei1Jc2tXX0NhUEgtVkxpRTEtTE1WdnVBMWk0QVBTS0QwYVFENA&q=https%3A%2F%2Famzn.to%2F2u1vI8U&v=8P_Fq_M2Wx0" rel="nofollow" style="display: inline; text-decoration-line: none;" tabindex="0" target="_blank">https://amzn.to/2u1vI8U</a></span><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
Mantova Avocado oil spray: </span><span class="yt-core-attributed-string--link-inherit-color" style="background: rgba(0, 0, 0, 0.05); border: 0px; color: #065fd4; font-family: Roboto, Arial, sans-serif; font-size: 14px; margin: 0px; padding: 0px; white-space: pre-wrap;"><a class="yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color" force-new-state="true" href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbmk5dUlhLTNWRF9oQS1kMEp4TkR1TUR5bzZmZ3xBQ3Jtc0tudVRlSzVialB0T1UwRzNBTG9LdXlxZHhCdzZrWXR4Ml9DRGtXdzBfS29qbjlTejA1eG1jTW9OWlJmaWdJS0ZqWUVTbGVQTzB0MEdWMTg0dXlwdm5rdGNrVFE1a0RDN0NLSmtTWWpKWWV3cFF3Wk9rcw&q=https%3A%2F%2Famzn.to%2F2uSImHH&v=8P_Fq_M2Wx0" rel="nofollow" style="display: inline; text-decoration-line: none;" tabindex="0" target="_blank">https://amzn.to/2uSImHH</a></span><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-family: Roboto, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
Social Media:
Twitter: @thatwinelife
Instagram: @thatwinecountrylife
Links contain affiliates. This is not a sponsored post.</span>chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-15699587165272427132019-12-03T20:17:00.033-05:002023-03-11T22:28:38.119-05:00Vlog 1: Morning Walk in St. Helena<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJdW79Icjy-z6BGjSx21CvTspkq8Wt6v2DoYx50elngXB7bPrZm-DzeyslEMlMhishNpBPqIS3dAkvA_JnYVy0gtm5ESFeInckukhmbfCnVZmDRt-PjB4lH58UCASv982_bds56XJNFaPX75l16HuXu8TZiuHot_tBeuV6jrWatqfjyYe5OJn4isd9g/s3264/IMG_6495.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJdW79Icjy-z6BGjSx21CvTspkq8Wt6v2DoYx50elngXB7bPrZm-DzeyslEMlMhishNpBPqIS3dAkvA_JnYVy0gtm5ESFeInckukhmbfCnVZmDRt-PjB4lH58UCASv982_bds56XJNFaPX75l16HuXu8TZiuHot_tBeuV6jrWatqfjyYe5OJn4isd9g/w480-h640/IMG_6495.JPG" width="480" /></a></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; text-align: left; white-space: pre-wrap;">Several months ago, my blog, Chow Bella Paleo, was hacked and I had to take it down. Since then, I decided to start vlog making videos, and this is my first one! Join me on a short walk through St. Helena, CA, in the heart of the Napa Valley. Together we will walk by:</span></div><p><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; white-space: pre-wrap;">
<a href="https://www.sunshinefoodsmarket.com/" target="_blank">Sunshine Market</a>
<a href="https://lolos-consignment.myshopify.com/" target="_blank">Lolo's Consignment</a>
<a href="http://anascantina.com/" target="_blank">Ana's Cantina</a>
<a href="https://www.gillwoodscafe.com/" target="_blank">Gillwoods Cafe</a>
<a href="https://www.sthelena.com/listing/salon-st-helena/" target="_blank">Salon St. Helena</a>
<a href="https://www.tripadvisor.com/Attraction_Review-g33000-d15127894-Reviews-St_Helena_Wine_Center-St_Helena_Napa_Valley_California.html" target="_blank">St. Helena Wine Center</a>
<a href="https://www.themodelbakery.com/" target="_blank">The Model Bakery</a>
<a href="https://www.woodhousechocolate.com/" target="_blank">Woodhouse Chocolate</a>
<a href="https://www.oliviernapavalley.com/" target="_blank">Olivier Napa Valley</a>
<a href="https://napavalleycoffee.com/" target="_blank">Napa Valley Coffee Roasting Company</a>
And many other places I hope you visit with you... </span></p><p><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; white-space: pre-wrap;">I'm going to start building up my old content up on this site, and who know what other plans are in store as I figure out what I want to do moving forward.</span></p><p><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; white-space: pre-wrap;">Thanks for joining me - Happy Holidays!
</span><br /><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; white-space: pre-wrap;"><iframe allowfullscreen="" class="BLOG_video_class" height="314" src="https://www.youtube.com/embed/wsgZjCtfAog" width="480" youtube-src-id="wsgZjCtfAog"></iframe></span></p><p><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; white-space: pre-wrap;"><br />
</span></p><p><span face="Roboto, Arial, sans-serif" style="background-color: rgba(0, 0, 0, 0.05); color: #0f0f0f; font-size: 14px; white-space: pre-wrap;">Social Media:
Twitter: @thatwinelife
Instagram: @thatwinecountrylife</span></p>chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0St Helena, CA 94574, USA38.5052429 -122.470386810.195009063821153 -157.6266368 66.815476736178852 -87.3141368tag:blogger.com,1999:blog-5655349847200794368.post-21768917521987786732017-03-27T22:26:00.000-04:002017-03-27T22:26:21.848-04:00Monday Musings: Happiness Project-March<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGI0P5no6s6G1C6-i4JLtUMLFo_WqWQ5Wz2TaEIwec-qUa-VLncQMvgcQB6Wru30rlAq0P-CEKmKB0VOXmvbY3e9VS5WEesWP8FObeuKAGTIVFos_wGcbUvOhyphenhyphenle1OuY-RWk5MSbuMb__/s1600/IMG_6770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGI0P5no6s6G1C6-i4JLtUMLFo_WqWQ5Wz2TaEIwec-qUa-VLncQMvgcQB6Wru30rlAq0P-CEKmKB0VOXmvbY3e9VS5WEesWP8FObeuKAGTIVFos_wGcbUvOhyphenhyphenle1OuY-RWk5MSbuMb__/s640/IMG_6770.JPG" width="480" /></a></div>
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<span style="text-align: center;">I am way behind on my Happiness Project! I didn't review my December, January, or February goals at all on here. The holidays and travelling threw me for a loop, and so far this year there have been a lot of changes in my life so I've been trying to keep my head above water.</span><br />
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Things started to change in January. In Norcal, we had a huge stretch of rainy weather. Well, I had a fender bender when I hydroplaned on a slippery road. I had my car since my senior year of high school (I'm now 32), taking it with me on my cross-country move. It was sad to say goodbye to her, but I got a lovely new car. I'm most happy about having modern safety features in the new car. Shopping for a new car after the wreck took a couple of weeks, and I felt like a wreck while searching! I worried about making the right decision. Now that I made the decision I'm starting to feel comfortable with my new car.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD1QN1JIsfeg2DnfA5zR4TsT75hCXnJFXAR5kPz3mbOrAWdlMMdFFbsdzHq0PnZmVi5vMKBVL4QmAj6ibqlVquhNU1wj6LzIzfkB3WuUVMQ3ChppxLH1FoNuaoyGVaGi8lCqH7lmdoo_f/s1600/car.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrD1QN1JIsfeg2DnfA5zR4TsT75hCXnJFXAR5kPz3mbOrAWdlMMdFFbsdzHq0PnZmVi5vMKBVL4QmAj6ibqlVquhNU1wj6LzIzfkB3WuUVMQ3ChppxLH1FoNuaoyGVaGi8lCqH7lmdoo_f/s640/car.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1x-H91VkbhjkQkNg48Go5nRQ_EJqyKHsHoYZgzncr5NlXEunqEikdipnGFnVxAl4hQnU3Vprl6aDasQGlX_cXu8Gi531UP1DAYyQX-oao9TPABWORboJxtUcVpbSurpRQMbqqP41PtlS/s1600/car+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1x-H91VkbhjkQkNg48Go5nRQ_EJqyKHsHoYZgzncr5NlXEunqEikdipnGFnVxAl4hQnU3Vprl6aDasQGlX_cXu8Gi531UP1DAYyQX-oao9TPABWORboJxtUcVpbSurpRQMbqqP41PtlS/s640/car+2.JPG" width="640" /></a></div>
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In February I moved apartments, and ended up making the move three weeks early. I'd lived in a backhouse/mother-in-law house for nearly a year, but the property owner decided to sell. Luckily, she had another apartment less than a mile that I could move into, and I really loved the floor plan and how bright the place was. I am mostly unpacked now, and had to do it quickly because I had shoulder surgery just over a week ago. I am still not very mobile and am slowly pecking out this blog post one-handed.<br />
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I'm relieved to have the shoulder surgery done with, and hope I can put the pain of this injury behind me forever very soon. I injured my shoulder in 2013 while working out with a personal trainer. I have dealt with pain and frozen shoulder off and on for almost 4 years. Sometimes I get angry about my injury: I was trying to get in shape and faced this huge derailment, even though I was working with someone I thought would have the skill and qualifications to guide me to my goals. I know that being angry won't help me get over the injury so I try to put it behind me. Thankfully, my boyfriend has been able to care for me since I don't have any family in California.<br />
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I'm looking forward to getting back to my Happiness Project in April. I'm sure it will have something to do with getting back to my healthy routines after the upheaval of the surgery. I'm not sure when I will be allowed to get back to the gym but I'm looking forward to when that day will come. One thing I had managed so far in 2017 that has made me very happy is losing 10 lbs. I'm hoping I don't gain it back while being sedentary during recovery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLL-EoXjdJAB-U3_7E4a_ryu-3NT_fyrL4mWAdBc6RjwmD8ncfM8wut0XH7TfKnWuvJHZTM1k9QZQPn-gOx0_WN8zOplWOVPiQYM3dfvI89WdVZ5G_1W_laIMCqk7iVRkY0p7295h6kV8I/s1600/IMG_6791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLL-EoXjdJAB-U3_7E4a_ryu-3NT_fyrL4mWAdBc6RjwmD8ncfM8wut0XH7TfKnWuvJHZTM1k9QZQPn-gOx0_WN8zOplWOVPiQYM3dfvI89WdVZ5G_1W_laIMCqk7iVRkY0p7295h6kV8I/s640/IMG_6791.JPG" width="640" /></a></div>
chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com3tag:blogger.com,1999:blog-5655349847200794368.post-48598613794532893942017-03-24T15:36:00.001-04:002017-03-24T18:50:49.349-04:00Paleo Seafood Recipe Roundup - 12 Recipes From the ArchivesI love seafood because it's lean sources of protein, is often affordable, and break up the monotony of chicken, pork, beef, and turkey. My recent post for Slow Cooker Manhattan Clam Chowder, as well as a recent <a href="http://www.primalpalate.com/paleo-blog/30-fabulous-fish-recipes-paleo-recipe-roundup/" target="_blank">fish recipe roundup on Primal Palate</a> have motivated me to do a roundup of seafood recipes here. I'm happy to see how much my food photography has improved since starting this blog! Even though my blog is eight years old, I don't have a lot of seafood recipes. I'm going to make it a goal to add more! Here are twelve Paleo seafood recipes to add variety to your meal planning.<br />
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<a href="http://chowbellabycassie.blogspot.com/2017/03/slow-cooker-manhattan-clam-chowder.html" target="_blank">Slow Cooker Manhattan Clam Chowder</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjBaltZVgHAlyVsm66j_vli1d5rfGCHqSXFetv5dyS6t_NxWU_AAKfR_3-R1rT2kZv8AUUoxyjhxBrHHy8TQ_LQCpB3A79bEBnL7c5Pcxwlt3rEPH36zUawJgorKa_EuUr7BJTllVKnfl/s1600/chowder+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjBaltZVgHAlyVsm66j_vli1d5rfGCHqSXFetv5dyS6t_NxWU_AAKfR_3-R1rT2kZv8AUUoxyjhxBrHHy8TQ_LQCpB3A79bEBnL7c5Pcxwlt3rEPH36zUawJgorKa_EuUr7BJTllVKnfl/s320/chowder+3.JPG" width="320" /></a></div>
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<a href="http://chowbellabycassie.blogspot.com/2015/09/salmon-cake-benedict.html" target="_blank">Salmon Cake Benedict</a></div>
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<a href="http://chowbellabycassie.blogspot.com/2014/09/nori-wraps-with-avocado-wasabi-tuna.html" target="_blank">Nori Wraps with Avocado-Wasabi Tuna Salad</a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2014/05/ginger-glazed-salmon.html" target="_blank">Ginger Glazed Salmon</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx_UKC_Et4vFBuRb3DfAaxghRpQT2c_by1d36IwRHeog1QOmCsX7OF7mSDlvVsfwZMxRCDjavn6H7wusXDmfWkFO3ZT6T_oVbigQtQjymeGgfSDu0pyo7atsXBVNKzXH9usHyFsl6MLs0/s1600/ginger+salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx_UKC_Et4vFBuRb3DfAaxghRpQT2c_by1d36IwRHeog1QOmCsX7OF7mSDlvVsfwZMxRCDjavn6H7wusXDmfWkFO3ZT6T_oVbigQtQjymeGgfSDu0pyo7atsXBVNKzXH9usHyFsl6MLs0/s320/ginger+salmon.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2012/04/homemade-salt-free-old-bay-style.html" target="_blank">Homemade Salt-Free Old Bay Seasoning</a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2011/12/paleo-tilapia-tacos.html" target="_blank">Paleo Tilapia Tacos</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeQL_4Hv-U4owXxt3H9797CnDn_I7yRdtzZvioaMXxs1QwaT31EvCPDhfYFWOUvnsmbLmYdbc7wxFqDH2Eh9bULt8vgxYtyeul-xVbtgol1J6iyY9pQYuCQsrD4bEVcuVAvCw9Lu-TKl9/s1600/tilapia+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAeQL_4Hv-U4owXxt3H9797CnDn_I7yRdtzZvioaMXxs1QwaT31EvCPDhfYFWOUvnsmbLmYdbc7wxFqDH2Eh9bULt8vgxYtyeul-xVbtgol1J6iyY9pQYuCQsrD4bEVcuVAvCw9Lu-TKl9/s320/tilapia+tacos.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2011/07/summer-berry-and-salmon-salad.html" target="_blank">Summer Berry Salmon Salad</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5_Ymmyxar4M0_DY10kFM6YGzXvvHImAgPHOXrdESbjTfYSBVXSLUqbqKJIs1P17GT9XPd6yMJOh3x935dRQCO9w2GEpOpL0uD93cVnfCY8kUDWES-zvrcoe1by2OknYs2JPQamlUHcwb/s1600/berry+salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5_Ymmyxar4M0_DY10kFM6YGzXvvHImAgPHOXrdESbjTfYSBVXSLUqbqKJIs1P17GT9XPd6yMJOh3x935dRQCO9w2GEpOpL0uD93cVnfCY8kUDWES-zvrcoe1by2OknYs2JPQamlUHcwb/s320/berry+salmon.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2010/06/roasted-grouper-with-tomatoes-and.html" target="_blank">Roasted Grouper with Tomatoes and Capers</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBIm8lCwSAWv1o7RDSS_MkgBT29TfXmYqeeFV8OHtX9f68dDO9UnEMITJLQ5fUu7tiAFqaILJSj4OSVAdnaULZSkgIKKL45r7JuQaI3rnhgAWXuVGD_cIIw10vF6XSoyu2FPc1XFFOK9N/s1600/grouper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBIm8lCwSAWv1o7RDSS_MkgBT29TfXmYqeeFV8OHtX9f68dDO9UnEMITJLQ5fUu7tiAFqaILJSj4OSVAdnaULZSkgIKKL45r7JuQaI3rnhgAWXuVGD_cIIw10vF6XSoyu2FPc1XFFOK9N/s1600/grouper.JPG" /></a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2010/04/roasted-tuna-with-tomato-basil-relish.html" target="_blank">Roasted Tuna with Tomato-Basil Relish</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp3On270bmMWGdHaC49I5zD7gWH9zWrCubL_AeF-y_DgFfcOxbkeJhOVuMRAL-Y24d5SLL1QJOVxXuVY94bC4sA9vierDGSvTxEv7fiBgPVolaWosiC4J9LXoUJA1_H9qBkal4uYmXU9F/s1600/tuna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp3On270bmMWGdHaC49I5zD7gWH9zWrCubL_AeF-y_DgFfcOxbkeJhOVuMRAL-Y24d5SLL1QJOVxXuVY94bC4sA9vierDGSvTxEv7fiBgPVolaWosiC4J9LXoUJA1_H9qBkal4uYmXU9F/s320/tuna.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2010/02/broiled-scallops-with-honey-lime.html" target="_blank">Broiled Scallops with Honey-Lime Marinade</a></div>
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<br /></div>
<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2010/02/lemon-garlic-and-herb-tilapia.html" target="_blank">Lemon, Garlic, and Herb Tilapia</a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx9KwszadAVCIDLGptPlKAcHzuzMquqKYQuN00Prs2JRuw2_IbDtyfWnvii-kD5cBdzuvsoWazkWexp4l_VJ7QSYvXzkP51KeYYT5r_gYgBQIpwjIW9RPVtcNmbTGj8BnH9drUzfs7u8o/s1600/tilapia+packets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx9KwszadAVCIDLGptPlKAcHzuzMquqKYQuN00Prs2JRuw2_IbDtyfWnvii-kD5cBdzuvsoWazkWexp4l_VJ7QSYvXzkP51KeYYT5r_gYgBQIpwjIW9RPVtcNmbTGj8BnH9drUzfs7u8o/s1600/tilapia+packets.JPG" /></a></div>
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<div style="text-align: center;">
<a href="http://chowbellabycassie.blogspot.com/2009/08/big-easy-shrimp.html" target="_blank">Big Easy Shrimp</a></div>
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chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-46435191123953745182017-03-22T16:19:00.003-04:002017-03-22T16:19:47.280-04:00Slow Cooker Manhattan Clam Chowder<div class="separator" style="clear: both; text-align: center;">
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My surgery last week was a success and I'm at the point in my recovery where I feel ready to do something besides nap all the time. I'm still sore and don't have a lot of energy, however. I've been flipping through lots of cookbooks and magazines and dreaming up lots of recipes, but I'm not capable of cooking! I'm not even capable of typing---I am pecking this out one letter at a time with my one good hand, which means it should take me a couple of hours to write it (meaning this recipe is even more special!).<br />
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My boyfriend has been taking care of me, I guess as payback for me taking care of him last July with his knee surgery. Of course, I get another chance to take care of him when he has heart surgery in May (what is up with us? It's like you turn 30 and your body goes to hell). As a treat, I wrote this Manhattan Clam Chowder recipe especially for him, since he recently fell in love with Cioppino, a zesty tomato-based seafood stew. Full disclosure, I've never had Manhattan Clam Chowder, but this is how I imagine it would taste: a rich, tomato-y broth with bits of celery, onion, carrot, and potato with lots of garlic and clams. I looked for slow cooker recipes online, but didn't find any appealing ones, mainly because the clams were added to the soup and cooked for 8ish hours. That doesn't make sense to me...by that time they should disintegrate, or as my mom says, turn into rubber bands! I'm not going to test our differing hypotheses as to whether we'd have clam mush or clam rubber, so I'm taking a different route. My recipe uses the liquid the clams are canned in as part of the soup, but then the clams are added in the last 30 minutes so they warm through but keep their shape. Another change I made was using ham instead of bacon, which is traditional. I didn't want the oil to render out of the bacon and leave a skin of grease on top. Plus bacon that cooks for hours loses a lot of flavor to the soup, in my opinion. The ham pieces have a lot more integrity after cooking for hours.<br />
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A special credit goes to my boyfriend for this because he chopped and prepared it all, while I told him what to do. I was the brains, and he was the brawn. This would taste delicious with a crisp glass of white wine such as Albarino, Vinho Verde, or Sauvignon blanc, assuming you aren't on pain medication, like me!<br />
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<b>Slow Cooker Manhattan Clam Chowder</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/slow-cooker-manhattan-clam-chowder" target="_blank">Printable Recipe</a></b><br />
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1 10-oz bag frozen mirepoix vegetables (diced carrots, celery, and onions)<br />
1 14.5-oz can petite diced tomatoes<br />
1 6-oz can tomato paste<br />
4-5 cloves garlic, minced (my boyfriend voted for 5, and I let him since he was the cook!)<br />
1 medium russet potato, peeled and diced into 1-inch cubes<br />
1 bay leaf<br />
1/2 tsp dried thyme<br />
1/4 tsp dried sage<br />
1/4 tsp dried savory<br />
1 tbsp dried parsley<br />
1 cup diced ham steak<br />
1 1/2 cups seafood broth<br />
2 8.6-oz cans chopped clams, drained, liquid reserved<br />
1 10-oz can baby clams, drained, liquid reserved<br />
Generous pinch red pepper flakes<br />
Salt and pepper, to taste<br />
Minced fresh parsley, to garnish<br />
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1. In a 4-qt slow cooker, add all ingredients including reserved canned clam liquid (stow clams in the refrigerator until the last half hour of cooking). Season with chili flakes and black pepper; save salting until the end since canned clams can be salty. Cook low 6-8 hours or high 4-6 hours.<br />
2. Add clams. Season to taste with salt and pepper. Cook 30 more minutes, or until clams are warmed through. Serve immediately, garnished with parsley.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpIbBzF-9KDhc1viBUawY9SLES-JATBoEQU30hOIMI2S4k7F8WDoti9EaOMZlyyVRo61I-Y2dWFDxkJA7Y_KTwMyg8lrUyuKxLREuTxKlYcHrx2tnHpwPwRmOrXs0JwAnaHZgDqUhKjRh/s1600/chowder+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpIbBzF-9KDhc1viBUawY9SLES-JATBoEQU30hOIMI2S4k7F8WDoti9EaOMZlyyVRo61I-Y2dWFDxkJA7Y_KTwMyg8lrUyuKxLREuTxKlYcHrx2tnHpwPwRmOrXs0JwAnaHZgDqUhKjRh/s640/chowder+3.JPG" width="640" /></a>chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-27752523028410774742017-03-15T06:00:00.000-04:002017-03-16T14:04:33.268-04:00Paleo Buddha Bowl (Vegan-Friendly Too!)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XKTnmo3O56E3RVq6LmMev40asFwo2ddE5c93OHvfcsoN3v5wBeLeWUz2IdwiJ41k4Suk946ULPbRSXzG3lsxO9u6t-WAg9vIg_k4jM_YysZ8PW9KeH_os6qfMF1q2xYXrjDv8DyWOh-R/s1600/bb3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9XKTnmo3O56E3RVq6LmMev40asFwo2ddE5c93OHvfcsoN3v5wBeLeWUz2IdwiJ41k4Suk946ULPbRSXzG3lsxO9u6t-WAg9vIg_k4jM_YysZ8PW9KeH_os6qfMF1q2xYXrjDv8DyWOh-R/s640/bb3.JPG" width="640" /></a><br />
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I've never had a Buddha Bowl at a restaurant before, but I like the concept of them. Basically, you're putting nutrient-dense foods into one bowl in a visually appealing way. Most often, they are vegan and consist of a bed of grains plus legumes, vegetables, and a sauce drizzled on top. I made this version Paleo-friendly by using sweet potatoes and sugar snap peas as my starchy base instead of grains (I consider sugar snaps Paleo-friendly because they are more pod than bean), plus lots of colorful vegetables and a lime-tahini dressing as garnish. This dish can be served hot or cold, but I liked the base of warm roasted sweet potatoes and steamed sugar snaps.<br />
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As I mentioned in my <a href="http://chowbellabycassie.blogspot.com/2017/03/winter-citrus-salad.html" target="_blank">Winter Citrus Salad</a> post, I have been dealing with a lot of changes so far this year. Besides moving, I am finally getting surgery on an old shoulder injury that keeps acting up. Therefore, for the last half of March I will be recovering. I hope to still post some recipes, but I will be cooking vicariously through my boyfriend, who will be the master peeler, chopper, and slicer!<br />
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<b>Paleo Buddha Bowl</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/paleo-buddha-bowl-vegan-friendly-too" target="_blank">Printable Recipe</a></b><br />
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For the dressing:<br />
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Juice and zest of 2 small limes<br />
1 tbsp extra virgin olive oil<br />
3 tbsp tahini (sesame seed butter)<br />
2 tbsp water (or as needed, for consistency)<br />
2 large cloves of garlic, minced<br />
pinch of red pepper flakes<br />
pinch of stevia<br />
2 tbsp fresh cilantro leaves<br />
Salt and pepper<br />
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1. Add all ingredients to a mini food processor or blender. Blend until smooth, adding water as needed. Refrigerate at least 1 hour before serving so the flavors can combine.<br />
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4 cups diced sweet potatoes (I left the peel on)<br />
4 tsp olive oil<br />
4 cups sugar snap peas, steamed<br />
1 cup shredded carrots<br />
1 cup shredded red cabbage<br />
1 cup diced red bell pepper<br />
1 cup diced red onion<br />
1 avocado, peeled, pitted, and diced<br />
4 tsp sesame seeds<br />
Lime wedges and cilantro for garnish<br />
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1. Basic roasted sweet potatoes: preheat oven to 400 degrees F. On a parchment paper-lined baking tray, toss the sweet potatoes with the oil and some salt and pepper. Roast for 20 minutes, toss, and roast 15-20 more minutes until the potatoes are cooked through and lightly browned.<br />
2. In each bowl, add one quarter of the sweet potatoes and sugar snap peas. Arrange the vegetables in groups across the top of the potatoes and peas. Top with one quarter of an avocado. Drizzle over the dressing. Sprinkle with sesame seeds, garnish with lime wedge and cilantro and serve.<br />
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<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-64483797824788568712017-03-14T20:23:00.001-04:002017-03-14T20:41:39.167-04:00Winter Citrus Salad<div class="separator" style="clear: both; text-align: center;">
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I love watching interviews of chefs because you get amazing cooking advice. After watching an episode of <a href="https://www.youtube.com/watch?v=7pxQsvSeCB8" target="_blank">Julia Child: Cooking with the Masters featuring Alice Waters</a>, I decided to arrange a salad of winter fruits and vegetables a bit differently than I normally do. In the episode, Alice and Julia are making a layered salad of fennel, mushrooms, and Parmesan cheese. I loved the final product because, rather than piling each ingredient on one after the other, light layers of each ingredient means nothing is hidden. With so many colors in my salad, you can really appreciate them even more with this layering technique because all of them are visible! Smaller pieces aren't overwhelmed by larger ingredients.<br />
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The point of this salad was to celebrate the vegetables and fruit available to us in the winter (even if winter is nearly over!). When I think of winter, I think of monotone colors. This salad made me appreciate a spot of brightness amidst the grey and cloudy. It's so light and fresh so it's a great contrast from those heavy winter soups and stews.<br />
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I haven't been cooking a lot because many things have been changing in my life. For one, I moved. I'm loving my new place because it's much brighter, which makes for better food photography! Additionally, there is a little lemon tree right outside my door!<br />
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<b>Winter Citrus Salad</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/winter-citrus-salad" target="_blank">Printable Recipe</a></b><br />
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For the dressing:<br />
<br />
zest of 1 small naval orange<br />
zest of 1 small lemon<br />
2 tbsp fresh lemon juice (I used a meyer lemon)<br />
1 tbsp white wine vinegar<br />
1 tbsp grainy Dijon mustard<br />
8 tsp extra virgin olive oil<br />
Pinch of stevia (optional)<br />
Salt and pepper<br />
<br />
1. Add all the ingredients to a shaker jar and shake away! If you want to mix it by hand, add zest, juice, vinegar, and mustard together in a bowl. Slowly drizzle in the oil while whisking. Season to taste with salt and pepper.<br />
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For the salad:<br />
<br />
2 red grapefruit*<br />
4 small cara cara oranges*<br />
4 small naval oranges*<br />
2 cups shredded red cabbage<br />
4 stalks of celery, diced<br />
4 cups baby spinach<br />
2 cups shredded carrots<br />
1 medium avocado, peeled, pitted, and sliced<br />
<br />
1. To prepare the citrus: cut the stem and opposite end off of the fruit. Stand the fruit on the cut side. With a paring knife, trim the peel off, cutting below the white pith. To make grapefruit supremes, cut the wedge-shaped flesh between each membrane. For the oranges, cut in half lengthwise, then cut across to make half-moons. I like to supreme the grapefruit because the membrane is less tender than that of the oranges.<br />
2. Salad can be arranged on single serving plates or on a large platter. Place down several alternativng layers of spinach, celery, cabbage, carrots, oranges, and grapefruit. Arrange avocado slices over the top. Drizzle the dressing over and serve.<br />
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*Please watch the video link above for instruction on how I cut the citrus. Plus you'll learn a recipe for Beet and Blood Orange Salad which looks divine!<br />
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chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-91053166869641892782017-02-09T16:25:00.001-05:002017-02-09T16:25:03.133-05:00Spicy Roasted California Blend Vegetables<br />
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When I hear the phrase "California Blend Vegetables," I think cafeteria food. I think mushy vegetables: the broccoli so overcooked it's almost grey, the cauliflower almost green from sucking up the chlorophyll leaching from the broccoli, and the carrots...don't get me started on the carrots. Thankfully I was allergic to carrots most of my early childhood so I didn't realize that overcooked carrots were one of the most disgusting things on the planet until I was almost out of elementary school.<br />
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In comes the trend of roasting vegetables. I'll roast just about anything: sweet potatoes, peppers, onions, zucchini, broccoli, cauliflower, brussels sprouts, the list goes on. The twist in this recipe is the combination of veggies. The once horrible mush known as California Blend Vegetables meet tangy lime, cumin, coriander, and a little chili kick. These aren't your cafeteria CBV by any means...<br />
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<b><br /></b>
<b>Spicy Roasted California Blend Vegetables</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/spicy-roasted-california-blend-vegetables" target="_blank">Printable Recipe</a></b><br />
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1 lb carrots (about 4 large), peeled, end trimmed, and cut on the bias<br />
1 broccoli crown (about half a pound) cut into florets<br />
1/2 head of cauliflower (about half a pound)<br />
3 tbsp olive oil, divided<br />
2 tbsp lime juice, divided<br />
2 tsp cumin, divided<br />
1 tsp coriander, divided<br />
Ground red pepper, to taste (optional)<br />
Salt and pepper, to taste<br />
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1. Preheat oven to 425 degrees F.<br />
2. To cut the carrots on the bias the way I did, place the carrot flat on the work surface and cut across at a 45 degree angle. Turn the carrot 180 degrees and cut in the same 45 degree angle. Keep turning 180 degrees until the whole carrot is cut.<br />
3. In a large bowl, add the carrots then half of the oil, lime, and spices. Toss well and pour onto a foil-line baking tray. Bake 10 minutes.<br />
4. Meanwhile, toss broccoli and cauliflower with remaining spices. When carrots are done, add broccoli and cauliflower and combine with carrots. Roast for 30 more minutes or until florets are nicely browned and carrots are tender but not mushy.chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-83925803098739932322017-01-04T14:39:00.002-05:002017-01-05T15:11:26.246-05:00Slow Cooker Green Chili Chicken Soup<div class="separator" style="clear: both; text-align: center;">
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I love trying to recreate my own versions of some of my favorite foods from places I used to live but can't have anymore. This easy soup was inspired by a soup I had when I lived in Texas. When I lived there, I shopped at the grocery store Market Street, and they had a nice salad bar with several soups every day. My two favorite were the tomato bisque and a chicken and green chili soup which was slightly spicy and perfect for a really cold day.<a href="http://chowbellabycassie.blogspot.com/2013/01/creamy-tomato-basil-soup.html" target="_blank"> I made my own version of the tomato soup before</a>, but I decided to recreate a very simple version of the chicken and green chili soup using my slow cooker---it was just as delicious as I remembered! You can make this soup as mild or as hot as you want depending on the green chilies and chili flakes. The real version definitely had red chili flakes speckling it, so for me they were a necessary ingredient!<br />
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<b>Slow Cooker Green Chili Chicken Soup</b><br />
<a href="https://sites.google.com/site/chowbellaprintablerecipes/slow-cooker-green-chili-chicken-soup" target="_blank"><b>Printable Recipe</b></a><br />
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8 cups chicken broth<br />
1 lb boneless, skinless chicken thighs or breasts<br />
1 lb peeled, cubed Russet potatoes<br />
4 4-oz cans of green chilies (hot or mild)<br />
1 tbsp ground cumin<br />
1/2 tbsp chili powder<br />
1 tsp garlic powder<br />
red chili flakes, to taste (optional)<br />
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1. Combine all ingredients in your slow cooker (keep the chicken thighs or breasts whole to shred later) and cook on high 4-6 hours or low 6-8 hours.<br />
2. Remove chicken and shred with a fork. Return the chicken to the soup and stir to combine.<br />
<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-83717232873244726112017-01-01T16:27:00.000-05:002017-01-01T16:27:37.830-05:00Kale Slaw with Blue Cheese<div class="separator" style="clear: both; text-align: center;">
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Happy New Year! It's hard to believe Chow Bella has been around 8 years now. I nearly tripled the number of blog post in 2016 compared to 2015, and I hope to continue that trend.<br />
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This year we kick things off by with tradition by having New Year's cabbage for good luck, but I turned it into a cole slaw with lots of non-traditional ingredients, including kale, bacon, blue cheese, golden raisins, and pecans. I love salads the combine sweet and savory ingredients. This makes a really big bowl but my mom, dad, and I managed to eat the whole bowl for lunch!<br />
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<b>Kale Slaw with Blue Cheese</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/kale-slaw-with-blue-cheese" target="_blank">Printable Recipe</a></b><br />
<br />
2/3 cup mayonnaise<br />
3 tbsp honey<br />
3 tbsp Dijon mustard<br />
3 tbsp apple cider vinegar<br />
4 cups cole slaw mix (containing green and red cabbage and carrots)<br />
4 cups (packed) shredded kale<br />
4 slices bacon, cooked and crumbled<br />
1/2 cup golden raisins<br />
1/2 cup chopped pecans<br />
1 apple, cored and diced<br />
1/2 cup crumbled blue cheese<br />
salt and pepper to taste<br />
<br />
1. In a small bowl, combine mayonnaise, honey, mustard, and vinegar. Set aside.<br />
2. Combine all remaining ingredients, except blue cheese, and toss with the mayonnaise mixture until thoroughly combine. Finally, gently combine the salad with the blue cheese crumbles. Season to taste with salt and pepper. For best results, chill at least 1 hour for the flavors to combine well.chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-70218351470528962662016-11-21T15:46:00.000-05:002016-12-20T13:25:53.136-05:00Monday Musings: Happiness Project, November<div class="separator" style="clear: both; text-align: center;">
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October was a very fun month because of Halloween!<br />
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Also, Blogtober added to my enjoyment of the month. I'm really proud of the fact that I met my goal to blog at least once a week. It was especially fun to do some Dracula-themed posts. Here's a list of October's recipes:<br />
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<a href="http://chowbellabycassie.blogspot.com/2016/10/piperade-egg-cups-21-day-fix-approved.html" target="_blank">Piperade Egg Cups</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/monday-musings-happiness-project-october.html" target="_blank">Monday Musings: Happiness Project, October</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/green-beans-with-mustard-and-pine-nuts.html" target="_blank">Green Beans with Mustard and Pine Nuts</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/pommes-de-terre-boulangere.html" target="_blank">Pommes de Terre Boulangere</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/slow-cooker-boeuf-bourguignon.html" target="_blank">Slow Cooker Boeuf Bourguignon</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/paleo-halloween-dinner-stake-steaks.html" target="_blank">Stake Steaks</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/paleo-halloween-dinner-eggplant.html" target="_blank">Eggplant Impletata</a><br />
<a href="http://chowbellabycassie.blogspot.com/2016/10/paleo-halloween-dinner-quick-braised.html" target="_blank">Quick Braised Red Cabbage with Green Apple</a><br />
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I also had the goal to make new recipes. I made five more new than the recipes above, but they needed to be tinkered with to perfect them for a blog post. I also had more Halloween recipes to post but I ran out of time to make them or take photos. They're perfect for cool weather so they'll be posted eventually this fall or winter!<br />
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Two books that I read for fun were:<br />
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<a href="https://www.amazon.com/Love-Yourself-Like-Your-Depends/dp/1478121734" target="_blank">Love Yourself Like Your Life Depends On It by Kamal Ravikant</a><br />
<a href="https://www.amazon.com/History-World-6-Glasses/dp/0802715524/ref=sr_1_1?s=books&ie=UTF8&qid=1478580684&sr=1-1&keywords=history+of+the+world+in+6+glasses" target="_blank">A History of the World In Six Glasses by Tom Standage</a><br />
<br />
The first one was a quick read which focuses on meditation and simply saying "I love myself" either out loud or to yourself over and over again. Whether you feel silly about saying "I love myself" or maybe doubt whether you believe it, it really is uplifting to show yourself some positivity. It motivated me for my November goals, which are to be thankful for not only the other people and things in my life that make me happy, but to celebrate what I am able to do for myself as well.<br />
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The next book crosses over into my goal to become a minor expert. I've become fascinated with food history, so this was perfect. It discussed beer, wine, cola, coffee, tea, and spirits. The beer chapter was particularly interesting because of the discussion of the start of grain consumption and bread making.<br />
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Aside from reading and enjoying more cooking videos, I attended a cooking demo at the Culinary Institute of America. I've never cooked duck, so I thought a demo taught by real chefs would be the perfect way to learn. They made duck breast with cherry sauce, which was delicious. It was served with an herb salad, smashed potatoes, and a lovely Merlot.<br />
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I have to confess, I didn't do any Duolingo lessons. As Gretchen Rubin talks about on her podcast Happier, I working on another language is something my fantasy self wants to do. I've tried many times but I've not made it a successful habit. I think I'm going to put it on the back burner and try again in the future when I feel more inspired.<br />
<br />
Onto my goals for November. I'm a little late getting them out but November has been a hectic month so far.<br />
<span style="font-family: "times new roman" , serif; font-size: 12pt;"><br /></span>
<span style="font-family: "times new roman" , serif; font-size: 12pt;">An obvious choice is to enumerate all that I am
thankful for. I think we look for external things in our lives to be thankful
for, but I want to recognize and thank myself and my body for all it does for
me. One September goal was to exercise, along with other ways to take care of
myself. I loved checking off my list when I worked out because I am visual. I
want that accountability again this month, but from a different source of
motivation. I want to celebrate my body’s ability to propel me through life. I
also want to care for and celebrate my energy systems and mind. To do this, I’m
following the exercises from the book </span><i style="font-family: "Times New Roman", serif; font-size: 12pt;"><a href="https://www.amazon.com/Intuitive-Self-Healing-Achieve-Balance-Wellness/dp/1604076275/ref=sr_1_1?ie=UTF8&qid=1480537944&sr=8-1&keywords=intuitive+self+healing" target="_blank">Intuitive Self Healing</a> </i><span style="font-family: "times new roman" , serif; font-size: 12pt;">by Marie Manuchehri and also doing her Affirm Your Worth
cards. The cards act like a springboard to make me realize all I should be
thankful for. I feel energized when I flip through them. I used to journal a lot,
but I kind of drifted away from it. By the time I go to bed I feel too tired,
but I love looking back on my journals and recalling good moments in my life. I’m
going to create gratitude lists to count my blessings and also to celebrate the
little things in life. Usually it’s watching the sun rise through my bedroom
window, which has been much easier due to the time change.</span><br />
<span style="font-family: "times new roman" , serif; font-size: 12pt;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 107%;">I’ve been evaluating my Happiness Project so far. Is
it making me feel happier? I don’t feel bounce off the wall happier, but I feel
more content. I’m less reactive to stressful things. I’m calmer in general. I’m
not so hard on myself. In the past, if I got writer’s block or wasn’t into
whatever I was working on, I would berate and push myself. Now I just accept it
and take a break or move onto a different task. It’s refreshing. My negative self-talk
has declined because monitoring all the things I do has helped me appreciate
what I do for myself and what I’m good at. I carve out more time for joyful
activities because I’m monitoring them. <o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 107%;"><br /></span>
<span style="font-family: "times new roman" , serif; font-size: 12pt;">My November goals:</span><br />
<span style="font-family: "times new roman" , serif; font-size: 12pt;"><br /></span>
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Journal what I'm thankful about</span><br />
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Do the chakra balancing activities in the <i>Intuitive Self Healing </i>book</span><br />
<span style="font-family: "times new roman" , serif; font-size: 12pt;">Show my body gratitude by exercising</span><br />
<span style="font-family: "times new roman" , serif;">Read the Affirm Your Worth cards</span><br />
<span style="font-family: "times new roman" , serif;">Celebrate the Ordinary</span><br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-19927352652165044472016-11-06T12:28:00.001-05:002016-11-06T12:28:35.893-05:00My Top Tips To Make Meal Prepping a Breeze<div class="separator" style="clear: both; text-align: center;">
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I have been meal prepping for quite a while. My favorite things about meal prepping include the overall time savings because most of my food is cooked and the majority of my dishes are washed for the week. I also save money because I'm not stopping for dinner on the way home nearly as much since I know I have a plate of food waiting for me at home. Meal prepping keeps me on track with my healthy eating because I have already composed healthy, balanced meals that only need to be heated up.<br />
<br />
Here are my top tips to streamline your meal prep!<br />
<b><br /></b>
<b>Balance easy foods and recipes:</b><br />
<br />
Though I love making up my own recipes and trying new ones, I quickly learned that if everything I was prepping required a recipe it would take a huge amount of time! In order to not make meal prepping a day-long ordeal, simple dishes like roasted starches, vegetables, and meats should be balanced with more time-consuming dishes. Balancing simpler dishes with more elaborate ones can give you enough variety to prevent meal monotony.<br />
<br />
Therefore, I might make some easy veggie sides like roasted broccoli and brussels sprouts and some simple starches like roasted sweet potatoes or regular potatoes, but I might get a little more involved with the protein by making taco meat or bacon-wrapped chicken. The starches, veggies, and meats can be mixed and matched to add interest to your meals.<br />
<br />
<b>Calculate it out:</b><br />
<b><br /></b>
Whether you follow a strict meal plan or not, you will either know or be able to approximate how many servings of each food you will need. For example, I typically prep lunches and dinners, so I know I will need 10 servings of protein, starches, and veggies for each meal to get through the week. Multiply the number of servings by the number of ounces per serving and you have a ballpark of the volume you need to buy. Keep in mind raw food loses water as it cooks, so add an ounce or two of raw food per serving to make sure you end up with enough. Here are some raw to cooked weight conversions for <a href="https://survivalsofjewels.wordpress.com/2013/03/25/raw-vs-cooked-weights/" target="_blank">meat</a> and <a href="file:///C:/Users/Cassandra/Downloads/fetch%20(1).pdf" target="_blank">vegetables</a>.<br />
<br />
Also consider the amount of condiments and snacks you will need and calculate the volume. I like to have a piece of fruit or a small salad with lunch, so I make sure to prepare enough vinaigrette, have enough lettuce (about a cup for each salad) plus a few other chopped veggies, and enough pieces of fruit. I also like fruit and nuts or nut butter for a snack, so I make sure I count those too.<br />
<br />
<b>Order of operations:</b><br />
<br />
Besides making the shopping list and filling out a meticulous spreadsheet of what and when you are going to eat for each meal, it's important to have a game plan of how you are going to cook the food. For example, if you have too many things to make on the stove top, you may create a traffic jam, prolonging the meal prep.<br />
<br />
Before you even go to the store, pick out your simple and more complicated dishes. Then, read the recipes! This is a tip Julia Child mentioned often. It's not enough to buy the ingredients. Reading the recipes all the way through gives you an idea of when you will need to use each ingredient and if it would be better to start a dish early in your meal prep or later. You will also learn the volume of food it will make in order to determine the amount of servings to budget for. Then you can properly allot enough time in your order of operations.<br />
<br />
I start with the things that take longest to cook yet require little monitoring such a roasted squash, sweet potatoes, and regular potatoes. I cook them at 400 degrees F on foil-lined baking trays for easier clean up and just get them out of the way while I work on things that require more monitoring, cook quickly, and/or require the stove top. It can be very gratifying in the first 15 minutes of your meal prep to already have sweet potatoes, pumpkin, squash, and brussels sprouts on their way to being done! Another thing to note, I typically get most of the veggies out of the way before starting on meats because it limits the amount of time I have to go back and forth washing my hands between meat and vegetables.<br />
<i><br /></i>
<b><i>Mise en place</i>:</b><br />
<br />
<i>Mise en place </i>is a French culinary term meaning "everything in place." Taking time to set up everything before you start cooking will help you get through it faster! It can be so frustrating to require an ingredient a few times only to keep putting it away every time. It can also be annoying if your hands are all gunky from mixing meat only to realize you need to get something out of your fridge (if you made your order of operations, then this likely won't happen). Having everything out and ready saves time because you won't be searching for things and stopping to wash your hands a gazillion times.<br />
<br />
My <i>mise en place </i>includes:<br />
<br />
Having a cutting board and knife out for meat and as well as for produce. You don't want to have to keep washing the same cutting board and knife or your hands over and over again. This also reduces risk of cross contamination.<br />
<br />
If you need an ingredient twice (or more), chop it once. You might be making several recipes with chopped garlic, for example. Chop it all and save it on the corner of your cutting board for each recipe.<br />
<br />
Get all your spices out and have them ready. Pilfering through your spice rack every few minutes uses valuable time.<br />
<br />
Get all the dishes and baking trays out and ready to go.<br />
<br />
Make room in the fridge and freezer.<br />
<br />
<b>Allow the store to lend you a helping hand:</b><br />
<b><br /></b>
Though it can be more expensive to buy pre-chopped food, if you rationalize the time it takes to chop the ingredients yourself it may be worth it. This is especially the case for hard to chop veggies like butternut squash, which takes a bit more effort than something like broccoli. Since my food processor went kaputz, I also buy pre-made cauliflower rice.<br />
<br />
Pre-marinated meat may be worth looking at, but be sure to check the ingredients to make sure there's no ingredient that doesn't align with your diet (especially important if you have allergies).<br />
<br />
Seasoning mixes are a great way to add a lot of flavor without getting a bunch of spices out. Just be sure there's no bad additives. You can even make your own! Here are a couple recipes:<br />
<br />
<a href="http://chowbellabycassie.blogspot.com/2012/04/homemade-salt-free-old-bay-style.html" target="_blank">Salt-Free Old Bay Seasoning</a><br />
<a href="http://chowbellabycassie.blogspot.com/2012/03/roasted-chicken-seasoning.html" target="_blank">Roasted Chicken Seasoning</a><br />
<br />
<b>Have enough cooking ware:</b><br />
<b><br /></b>
Related to <i>mise en place</i>, having enough pots, pans, skillets, measuring cups and spoons, aluminum foil, baking trays, cutting boards, knives, prep and storage bowls, are a must. Take inventory before you go shopping.<br />
<br />
Small appliances like an immersion blender, regular blender, or food processors may be something you want to consider, but aren't necessary for a successful food prep. Just be sure to read your recipe to make sure these aren't required.<br />
<br />
<b>Serving it up:</b><br />
<b><br /></b>
Some people may want to divide the food into different storage containers so all you have to do is grab a container and go. Others may want to choose their foods each day based on their mood. Try both and see which is more convenient for you. Personally, I like the grab-and-go method. On a busy morning I don't want to dole out the food for my lunch. I just want to take a homemade "tv dinner" as I call them. Whether your portion food or not, along with my previous tip, have enough containers.<br />
<br />
Those are my top tips for meal prepping. The first few times you give it a try, it may be difficult but stick with it and you will be a meal prep champ in no time! Do you meal prep? Please comment below if you have any other tips to streamline the meal prepping process!chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-24514612243477376862016-10-27T23:53:00.001-04:002016-10-31T19:51:32.548-04:00Paleo Halloween Dinner: Quick Braised Red Cabbage with Green Apple<div class="separator" style="clear: both; text-align: center;">
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I've given you a couple of Dracula-inspired Paleo-approved main courses (check em out <a href="http://chowbellabycassie.blogspot.com/2016/10/paleo-halloween-dinner-eggplant.html" target="_blank">here</a> and <a href="http://chowbellabycassie.blogspot.com/2016/10/paleo-halloween-dinner-stake-steaks.html" target="_blank">here</a>!) so it's about time I gave you a side dish that would be perfect with these Eastern-European dishes.<br />
<br />
I imagine the peasants in Bram Stoker's Dracula cooking cabbage. The scent of cabbage wafting through the Romanian countryside...ok not so romantic. But the color of this dish is! I love how Halloween decor is not only including black and orange now, but also purple and green! I left the peel on the green apple in this dish, and the cabbage and red onion provide lots of color, kept vibrant by the acid in the apple and the apple cider vinegar. This is a sweet and tangy cabbage with a little caraway to boost the tart factor. I was hesitant to call this a braise because it cooks so fast, but it kind of is!<br />
<br />
<b>Quick Braised Red Cabbage with Green Apple</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/quick-braised-red-cabbage-with-green-apple" target="_blank">Printable Recipe</a></b><br />
<br />
1 tbsp olive oil<br />
1 large red onion, sliced<br />
1 large green apple, julienned<br />
2 tbsp apple cider vinegar<br />
2 tsp honey<br />
1 clove garlic, grated or minced<br />
1/2 tsp caraway seeds<br />
1/2 cup chicken or vegetable broth (more, as needed)<br />
4 cup shredded red cabbage (half a small cabbage)<br />
Salt and pepper, to taste<br />
<br />
1. In a large skillet, heat oil over medium heat and add onion and apple. Cook until tender. Add remaining ingredients, stir, cover, and cook about 10-12 minutes, stirring occasionally, until tender. Taste for seasoning and serve. Good warm or room temperature.<br />
<br />
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<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com1tag:blogger.com,1999:blog-5655349847200794368.post-49431351218082126782016-10-25T05:00:00.000-04:002016-10-25T13:51:53.592-04:00Paleo Halloween Dinner: Eggplant Impletata Inspired by Bram Stoker's Dracula<div class="separator" style="clear: both; text-align: center;">
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<br />
I have lots of fresh eggplant from my garden to help me with this next recipe!<br />
<br />
Part two of my recipes inspired by Bram Stoker's Dracula is Eggplant Impletata, or stuffed eggplant, which has quite a few interpretations across cultures. As described in the text:<br />
<br />
"I had for breakfast more paprika, and a sort of porridge of maize flour which they said was 'mamaliga', and egg-plant stuffed with forcemeat, a very excellent dish, which they call 'impletata'. (Mem., get recipe for this also.)"<br />
<br />
I love Harker's memo to remember the recipe.<br />
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From a <a href="https://www.google.com/#q=eggplant+impletata" target="_blank">quick Google search</a>, I found quite a few interpretations of this dish (as well as fellow Dracula enthusiasts), many of which involve a sausage stuffing. I wanted to make my own interpretation and highlight some of the Eastern European spices I've been loving lately. I modeled this after a Turkish stuffed eggplant dish I made many years ago from a cookbook I no longer have. Basically, you prep the eggplants like you would twice baked potatoes. The trick is to salt the eggplant to remove the brown, bitter juices. As these eggplant were small and fresh from my garden that wasn't much of an issue. Then you need to cook them until the center is soft and silky, which is used in the stuffing. My interpretation of "forcemeat" has sweetness from the tomato and paprika but also some herb flavor and a nice chili kick. I bet it would also be awesome stuffed inside a baked sweet potato!<br />
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<b>Eggplant Impletata</b><br />
<a href="https://sites.google.com/site/chowbellaprintablerecipes/paleo-halloween-dinner-eggplant-impletata-inspired-by-bram-stoker-s-dracula" target="_blank"><b>Printable Recipe</b></a><br />
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3 small eggplants (about 1/2 lb each)<br />
3 tbsp olive oil, divided<br />
1 medium onion, diced<br />
2 cloves garlic, minced<br />
chili flakes, to taste<br />
1 lb ground beef<br />
1 tbsp tomato paste<br />
4 roma tomatoes, seeded and diced<br />
1 tsp Hungarian paprika<br />
1/2 tsp dried savory<br />
1/2 tsp dried thyme<br />
1/2 tsp dried marjoram<br />
Salt and pepper, to taste<br />
Minced fresh parsley for garnish<br />
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1. Trim the stem of the eggplant so it's very short. Pull back on the leaves to remove them. Cut eggplants in half lengthwise. Using the tip of a paring knife, score the eggplant flesh, in a cross-hatch pattern, being careful not to pierce through the skin. Sprinkle cut-side with salt and place cut-side down on several layers of paper towel to catch the bitter juices that will come out, about 30-60 minutes. Afterwards, rinse salt away and pat dry. Turn upside down on more paper towels to dry further while you finish the filling.<br />
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2. Meanwhile, prepare the "forcemeat": heat 1 tbsp olive oil over medium heat. Add the onion, garlic, and chili flakes and cook until translucent. Add the ground beef and cook, crumbling, until cooked through. Add all the seasonings, tomatoes, and tomato paste along with salt and pepper. Stir in until combined, and simmer uncovered 20-30 minutes or until the liquid has mostly evaporated. Taste for seasoning, adding salt and pepper as needed. This can be done a day or two ahead.<br />
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3. Preheat oven to 400 degrees F. Place dried eggplant cut-side up on a baking tray (line with foil for easy clean up). Brush each half with remaining olive oil. Roast for 40 minutes or until the flesh is fork tender.<br />
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4. Using a fork, remove some of the flesh leaving a shell for the filling, being careful not to pierce the skin. Blend the eggplant flesh with the meat mixture. Stuff each eggplant half generously with filling. Place in a greased 13x9" baking dish. Bake for 20-30 minutes more, making sure the eggplant is fork tender all the way to the skin and the filling has set on top. Rest 10 minutes before removing. Garnish with a sprinkle of parsley.<br />
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chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com3tag:blogger.com,1999:blog-5655349847200794368.post-91175617196639572752016-10-24T05:00:00.000-04:002016-10-24T05:00:01.083-04:00Paleo Halloween Dinner: Stake Steaks Inspired by Robber Steaks from Bram Stoker's Dracula<div class="separator" style="clear: both; text-align: center;">
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Halloween is my favorite holiday, and considering my goals for <a href="http://chowbellabycassie.blogspot.com/2016/10/monday-musings-happiness-project-october.html" target="_blank">October's Happiness Project</a> I have lots of spooky recipes coming at you this week! I thought of this one back in December. When it was more appropriate to be reading A Christmas Carol, I was reading Bram Stoker's <i>Dracula </i>(just call me a non-conformist). It has been one of my favorite stories since reading it in 9th grade English class. In the story, Jonathan Harker describes in his diary the food he is eating, including "Robber Steaks". Is it weird that I found Harker's character instantly likable because he described the food on his journey (before all hell breaks loose)?<br />
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Here's the passage:<br />
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"There are many odd things to put down, and, lest who reads them may fancy that I dined too well before I left Bistritz, let me put down my dinner exactly. I dined on what they call "robber steak"-bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat!"<br />
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So I tucked the idea of making this a Halloween recipe in my mind until now!<br />
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I took some creative liberty with the spice mix by researching spices typically used in Eastern European cuisine. Since I started reading about these spices, I've become fascinated with Eastern European cuisine. My palate typically slants towards Mediterranean cuisine, but I feel very inspired to start incorporating different herbs and spices. Because of the richness of beef, I think you can get away with a lot of spices. For instance, cloves may sound weird, but without the sugar of a baked good cloves add warmth rather than bakery flavors. I also wanted a nice garlicky flavor to scare away the vampires.<br />
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I am particular about how I cut up the vegetables and the meat for kebabs. The vegetables tend to take longer than the meat, so I cut the vegetables smaller than the chunks of meat and made sure not to cram too much on the skewer. A little space is needed between each piece of meat and vegetable or they don't cook all the way to the skewer. I like to cut my own steak cubes rather than getting stew meat because the pieces are so irregular and cooking is less even. Also you never know which cut of meat you're getting in stew meat and could be getting something that requires braising, meaning you're going to have chewy kebabs. As far as cooking meat wrapped in bacon, or in this case, a piece of bacon on the kebab, I like to pre-cook it because it will never get crisp otherwise. I think the extra effort is worth it.<br />
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As much as I love the silly Halloween foods, I wanted to make something for an elegant Halloween party meal (though I couldn't resist a silly name). However, smaller skewers with just one piece of each item would make great appetizers! What's even better is many of these steps can be done in advance, which is always helpful when you're having a party.<br />
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Keep checking in for the next recipe in my Paleo Halloween Dinner series!<br />
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<b>Stake Steaks</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/paleo-halloween-dinner-stake-steaks-inspired-by-robber-steaks-from-bram-stoker-s-dracula" target="_blank">Printable Recipe</a></b><br />
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6 slices bacon<br />
1 1/2 lb thick-cut steak, cut into 24 cubes (good choices: top sirloin and tenderloin because they're easy to cut into uniform pieces and stay tender)<br />
1/2 tsp dried savory<br />
1/2 tsp dried thyme<br />
1/2 tsp dried marjoram<br />
1 tsp Hungarian paprika<br />
1/4 tsp black pepper<br />
1/4 tsp ground mustard seed<br />
pinch of ground cloves<br />
2 garlic cloves, grated<br />
2 tbsp olive oil<br />
1 large red onion, cut into square, leaves separated<br />
1 large red bell pepper, cut into squares<br />
Salt, to taste<br />
Six kebab skewers<br />
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1. Par-cook the bacon in a skillet over medium heat, about 3 minutes per side. Can be done a day or two ahead; refrigerate until use.<br />
2. In a gallon-sized food storage bag, add steak cubes, savory, thyme, marjoram, paprika, pepper, mustard, cloves, and garlic. Massage the herbs and spices thoroughly into the meat. Allow to marinade 20 minutes at the minimum to overnight.<br />
3. If using wooden skewers, soak 30 minutes in water.<br />
4. Cut each strip of bacon into 4 pieces.<br />
5. Skewer the steak, bacon, onions, and peppers, alternating, with 4 pieces of steak.<br />
6. Skewers can be grilled, approximately 2 minutes per side, or until the outside is lightly charred and the onions are translucent. Alternatively, if you don't have a grill you can preheat the oven to 375 degrees F and roast the skewers until the onions are translucent but the meat is still slightly pink, about 18-20 minutes (Depending on how large your steak pieces are and cut of meat you chose). Broil to create a little charred flavor, watching carefully if using wooden skewers.<br />
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<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-4997728362233839132016-10-16T05:00:00.000-04:002016-10-18T18:51:37.976-04:00Slow Cooker Boeuf Bourguignon<div class="separator" style="clear: both; text-align: center;">
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I have made several posts in honor of Julia Child on her birthday August 15th. I missed it this year but I decided to still pay homage to Julia, but on the anniversary of the publication of <i>Mastering the Art of French Cooking </i>in October 1961. I have just finished her autobiography, <i>My Life in France</i>, which was a wonderful book. She fascinates me because she is a mix of playfulness and intense focus. I love her respect for good ingredients as well as her delivery of information in that sing-song voice, which added an element of fun to her shows.<br />
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I decided to tackle a lovely French dinner to surprise my boyfriend. Since I work very long days during harvest, I decided to not only pre-prep but also finagle a slow-cooker version of the famous boeuf bourginon, beef stew in red wine, from <i>Mastering the Art of French Cooking</i>. I slightly altered the steps to work for the slow cooker, such as layering the pearl onions and mushrooms on top so they wouldn't get overcooked. I browned but didn't braise the pearl onions because they would braise slowly all day. I used arrowroot instead of flour for the final thickening of the sauce. Instead of cooking in the oven, I just substituted the slow cooker. With the exception of these few steps I stayed loyal to the original recipe. I think it came out really well!<br />
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I'm particularly proud of the fact that I peeled every one of those pearl onions! I planned to get frozen ones and then thaw and brown them, but apparently frozen pearl onions are no longer <i>en vogue </i>so I made them from scratch. I just followed the instructions in the book for blanching them until the skins became tender, then peeled them all while I was watching The Peanuts Movie. They had a much better flavor than frozen, so it was worth it. After browning the onions, I browned the mushrooms in the same pan, which pulled the flavor and color left behind by the onions. I did this step two days in advance. So much of this recipe can be done in advance, which is perfect for a dinner party or, if you're like me, and can't devote all the steps in one night.<br />
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Traditionally boeuf bourguignon is served with boiled potatoes, but I pulled out all the stops and made <i><a href="http://chowbellabycassie.blogspot.com/2016/10/pommes-de-terre-boulangere.html" target="_blank">pommes boulangere</a></i>, which are like scalloped potatoes but use broth instead of milk and/or cream. I had wanted to make these potatoes for such a long time!<br />
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I also made a simple green salad with what I call a southern French dressing: red wine vinegar and fresh lemon juice, a little garlic, fresh herbs, and good olive oil.<br />
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Dessert was a classic chocolate mousse! I hardly ever make dessert, so this was a real treat. I'm glad I used small cups instead of one serving bowl because it is so delicious we probably would have scarfed the whole thing down.<br />
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The wine I cooked with was a full-flavored young red Chianti, as suggested in the book. I wanted to serve a Burgundy or Pinot noir with dinner, but I went with this Chateau Bel-Air Bordeaux. My boyfriend likes Merlot and I like Cabernet Sauvignon (but I'm a Zinfandel girl at heart), so Bordeaux seemed like a nice compromise.<br />
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<b>Slow Cooker Boeuf Bourguignon</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/slow-cooker-boeuf-bourguignon" target="_blank">Printable Recipe</a></b><br />
<i><br /></i>
<i>Browned pearl onions and mushrooms:</i><br />
<br />
1 1/2 tbsp butter<br />
2 1/2 tbsp olive oil, divided<br />
10 oz fresh pearl onions or small onions, such as cipollini, or 1 frozen and thawed<br />
1 lb quartered button mushrooms<br />
<br />
1. Heat the butter and 1 1/2 tbsp of the oil in a large saucepan or skillet over medium heat. Add onions and brown, turning often. As said in the book "don't expect them to brown evenly."<br />
2. Add half the remaining oil. Add mushrooms and brown, stirring often. They will first soak up the oil, then as their moisture yields the oil with return to the pan, along with mushroom juices. I did the mushrooms in two batches, which is why I divided the oil. If you pan is large enough, you can do one batch, but I wanted them to brown and not steam. "Don't crowd the mushrooms!" as Julia would say. This can be done a couple days ahead of time. Cool and then refrigerate, covered.<br />
<br />
<i>Blanching the bacon lardons:</i><br />
<br />
6 oz bacon<br />
2 quarts boiling water<br />
<br />
1. My tip for cutting bacon is make sure it's very cold and your knife is sharp. I don't bother separating the pieces, I just keep them in the stack they came in and cut perpendicular to the length of the bacon.<br />
2. Add bacon to boiling water in a large saucepan and cook 10 min. Remove with slotted spoon. Pat the bacon dry. Pour the water out of the pan. I used the same pan for the next steps. The <i>lardons </i>can also be made ahead. Just drain, pat dry, cool and then refrigerate, covered.<br />
<i><br /></i>
<i>Browning the meat and vegetables, assembling the stew, making the sauce:</i><br />
<br />
1 tbsp oil<br />
bacon <i>lardons </i>from previous step<br />
3 lbs lean stew meat, cut into 2 inch chunks and dried well with paper towel<br />
1 diced carrot<br />
1 diced onion<br />
1/4 tsp black pepper<br />
1/2 tsp salt (adjust accordingly to the saltiness of your broth. The orignal recipe calls for 1 tsp but my broth was somewhat salty)<br />
2 cups full-bodied, young red wine, such as Chianti, Beaujolais, Cotes du Rhone, Bordeax-St. Emilion, Burgundy, or Pinot noir<br />
1 cup beef broth<br />
1 tbsp tomato paste<br />
2 cloves garlic, grated or mashed<br />
1/2 tsp dried thyme<br />
Previously cooked mushrooms and pearl onions<br />
3 tbsp red wine, beef broth, or water<br />
2 tbsp arrowroot starch<br />
Minced parsley, for garnish<br />
<br />
1. Add oil to the saucepan over medium heat. Add <i>lardons </i>and saute until lightly brown, about 3 minutes. Remove to the slow cooker.<br />
2. In the same fat, brown the beef, a few pieces at a time, being careful not to crowd the pan, which creates steam and prevents browning. Remove the pieces and add to the crock of your slow cooker.<br />
3. Saute vegetables in the remaining fat. Cook until brown. Add to slow crock. Stir in wine, broth, tomato paste, garlic, thyme, and bay leaf. Place mushrooms and pearl onions on top. Can be refrigerated at this point. Cool, cover, and refrigerate. Before cooking, remove slow cooker crock at least 20 minutes, otherwise the cold crock may crack due to the heat of the slow cooker. Cook 8-10 hours on low or 6-8 hours on high.<br />
4. To make the sauce, strain all liquid from the stew. Remove bay leaf. Add the stew meat and vegetables to your serving dish and cover to keep warm. Add to a saucepan, degreasing if necessary by spooning off excess oil, and bring to a rapid boil. Reduce liquid until slightly thickened, by about one-third. Blend the 3 tbsp of your preferred liquid with the arrowroot starch and add to boiling liquid. Stir well, seasoning to taste. You may need to add more salt, pepper, tomato paste, thyme, or an extra glug of red wine or broth, depending on your taste. I added a small pinch of extra thyme and extra black pepper. Pour sauce over the stew, sprinkle with parsley, and serve proudly.<br />
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<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-90402603070145020232016-10-15T05:00:00.000-04:002016-10-15T05:00:05.842-04:00Pommes de Terre Boulangère<div class="separator" style="clear: both; text-align: center;">
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Don't these potatoes look like autumn?<br />
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I have been on a French cuisine kick lately! I've been watching cooking videos with Julia Child and Jacques Pepin and imagining have time to throw dinner parties where I could cook whatever they were making. I did make a nice French dinner for my boyfriend recently. I got Mastering the Art of French Cooking from the library and made boeuf bourguinon and a potato recipe I saw in an episode of <a href="https://www.youtube.com/watch?v=IJzFZDoOeVM" target="_blank">Jacques Pepin and Julia Child cooking in her kitchen</a>. Jacques makes Pommes de Terre Boulangère, the lighter counterpart to Pommes de Terre Dauphinois. Pommes de Terre Dauphinois is the famous creamy gratin potatoes. Similarly prepared, Pommes de Terre Boulangère uses broth instead of milk or cream, so it's not as heavy. Plus the garlic and onion flavor stand out well against the lighter sauce.<br />
<br />
Boiled potatoes are more traditional with boeuf bourguignon, but I made these fancy potatoes anyway. Also perfect with these potatoes would be any kind of roast: chicken, beef, lamb, pork. I can imagine these doing well on a holiday table.<br />
<br />
Two important steps: don't use a floury potato, like Idaho, because the potatoes will disintegrate. Waxy boiling potatoes, such as Yukon gold or red potatoes are much better. Also, don't rinse the potato slices. The starch on the potatoes lightly thickens the sauce.<br />
<br />
Stay tuned for the next post where I adapt MTAoFC's boeuf bourguignon to the slow cooker!<br />
<br />
<b>Pommes de Terre Boulangère</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/pommes-de-terre-boulangere" target="_blank">Printable Recipe</a></b><br />
<br />
1 tbsp olive oil, plus more for greasing<br />
1.5 lbs waxy boiling potatoes, such as Yukon gold, peeled and cut into 1/8" slices with a mandolin or food processor<br />
1 medium or 2 small onions, sliced<br />
6 cloves garlic, sliced<br />
2 sprigs fresh thyme or 1/4 tsp dried thyme<br />
2 bay leaves<br />
2 cups beef or chicken broth<br />
Salt and pepper, to taste<br />
Minced fresh parsley for garnish<br />
<br />
1. Grease a 2.5-3 qt baking dish with olive oil. Lay slice potatoes into the dish.<br />
2. Meanwhile, add the olive oil to a small saucepan and cook the onions until tender a lightly browned. Add remaining ingredients and bring to a boil. Pour over potatoes. Shift the potatoes around to tuck in some of the onions and garlic. Potatoes can be cooled, covered, and placed in the refrigerator to cook the next day. If using a glass pan be sure to allow it to warm at room temperature about 15 or 20 minutes to keep it from breaking due to the change in temperature. I put my glass dish on the pre-heating oven to help warm it.<br />
3. Bake it at 400 degrees F for 40 minutes or until the potatoes are fork tender. Allow to rest 5 min before serving.chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com1tag:blogger.com,1999:blog-5655349847200794368.post-16987403941310608232016-10-07T17:10:00.001-04:002016-10-07T17:10:05.561-04:00Green Beans with Mustard and Pine Nuts (21 Day Fix-Approved and Paleo)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpP6dLcpppprJZdTUE_NccdZ01PvzTi5akrH_S9n7d7fEDZ5_Lqyc6X3FDMQdqQNwnx_p3sX69r7ZSEB5QednxwMABUDK5zKKpsgqkV_iUroqm-pm206faoWYnFeBdQCAbN3anVX7Tt8x/s1600/IMG_5723%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpP6dLcpppprJZdTUE_NccdZ01PvzTi5akrH_S9n7d7fEDZ5_Lqyc6X3FDMQdqQNwnx_p3sX69r7ZSEB5QednxwMABUDK5zKKpsgqkV_iUroqm-pm206faoWYnFeBdQCAbN3anVX7Tt8x/s640/IMG_5723%255B1%255D.JPG" width="640" /></a><br />
I've been watching a lot of cooking shows lately, mainly anything I can find on YouTube featuring Julia Child. Videos from the show <i>Two Fat Ladies </i>were listed under my recommended videos so I decided to give them a try and ended up loving them. The show featured Clarissa Dickson Wright and Jennifer Paterson making recipes in different locations. They typically made two recipes apiece per show. Unfortunately, during the filming of season 4, Paterson passed away due to lung cancer. I wish there could have been more episodes, because even though Dickson Wright and Paterson hadn't known each other long, they seemed like lifelong friends. Plus they were hilarious.<br />
<br />
This is my interpretation of a more <a href="http://www.cookingchanneltv.com/recipes/green-beans-with-mustard.html" target="_blank">labor-intensive green bean side dish</a>. I'm sure they wouldn't approve of me making a quick, healthy version of this recipe considering all the rich and sweet dishes they made, but it's still a delicious, fast, and different way to make green beans. I love the bits of pine nut, mustard seeds, and garlic coating the green beans. If you're looking for an elegant vegetable side dish, look no further.<br />
<b><br /></b>
<b>Green Beans with Mustard and Pine Nuts (21 Day Fix-Approved and Paleo)</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/green-beans-with-mustard-and-pine-nuts" target="_blank">Printable Recipe</a></b><br />
<br />
4 tbsp pine nuts<br />
1 lb fresh green beans, stem ends trimmed<br />
4 tsp olive oil<br />
pinch red chili flakes (to taste, optional)<br />
2 cloves garlic, minced<br />
1 tbsp coarse mustard<br />
<br />
1. In a dry skillet, add pine nuts and toast over medium heat, tossing often. Watch carefully to prevent burning. Set aside to cool. Coarsely chop once cool.<br />
2. Blanch the green beans: bring a large pot of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Stop the cooking processing by rinsing the beans in iced water.<br />
3. In a large skillet over medium heat, add oil, chili, and garlic. Stir-fry about 1 minute, or until fragrant, being careful not to burn. Add green beans and mustard. Stir-fry to coat with mustard, about 3-4 minutes. Toss green beans with pine nuts and serve.<br />
<br />
Makes 4 servings. Per serving:<br />
<span style="color: #999999;">1 tsp</span>, <span style="color: #38761d;">1 green</span>, <span style="color: orange;">1/2 orange</span><br />
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<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-28055379062023080782016-10-03T05:00:00.000-04:002016-10-04T18:07:24.795-04:00Monday Musings: Happiness Project, October<div class="separator" style="clear: both; text-align: center;">
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Another month of my Happiness Project is done! Some of my August resolutions, including making my bed every day, and following my to-do list. I still have the occasional clean-out. Actually I need to check my closet to get rid of fall/winter clothes.<br />
<br />
Here were my September goals:<br />
<br />
1. Exercise<br />
2. Eat a salad<br />
3. Practice a self-care ritual <a href="http://gretchenrubin.com/happiness_project/2014/09/do-you-treat-yourself-why-you-should/" target="_blank">(Treat yo' self!)</a><br />
4. Read a personal growth book<br />
5. Meditate<br />
6. Meal prep<br />
<br />
This month I did a lot more personal care than normal. Nothing dramatic. Just putting on a sleeping mask at night for extra moisture. I created a lovely concoction to moisturize my feet at night: Dr. <a href="https://www.amazon.com/Teals-Shea-Enriched-Cream-Ounce/dp/B00JNBJHVU" target="_blank">Teal's Pure Epsom Salt foot lotion</a> and a few drops of mint essential oil. The mintiness of the oil helped relax the tired muscles of my legs and feet, plus epsom salt is great for muscle tension.<br />
<br />
I ate a lot of salads with tomatoes from my garden---not every day, but most days. Much of my meal prep involved preparing my tomatoes from the garden for the freezer. I made roasted tomatoes, tomato sauce, and picante sauce. I meal prepped mainly on the weekends.<br />
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Exercise dropped off the middle of the month because of winegrape harvest, but I picked back up in the end with yoga class, which felt divine on my stiff muscles. I stand or walk around the vineyard most days and my feet get sore and my hip flexors get stiff.<br />
<br />
I meditated every night before going to bed by listening to <a href="https://www.youtube.com/user/GentleWhispering" target="_blank">youtube</a> videos. Gentlewhispering on youtube has helped me so much on sleepless nights! She makes <a href="https://en.wikipedia.org/wiki/Autonomous_sensory_meridian_response" target="_blank">ASMR</a> (autonomous sensory meridian response) videos, which give you a sensation of relaxation across your scalp and even down your back. I also practiced progressive muscle relaxation by tensing my muscles and breathing in for a count of 4, holding my breath for 5, and then releasing my breath and muscles for a count of six.<br />
<br />
My personal growth book didn't end up being some sort of psychological book. I read <i>My Life in France </i>by Julia Child, which was extremely inspiring. I got <i>Mastering the Art of French Cooking Vol. I and II </i>and <i>The French Chef </i>cookbooks and started reading them, and creativity really flowed. I want to devote more time to cooking than I have been this summer!<br />
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<div>
I'm excited about October's resolutions, mainly because it's fall and I get really inspired by fall ingredients. Also, Halloween is my favorite holiday so that's enough to get me excited. This month is all about being fearless, taking on challenges, and trying new things.<br />
<br />
Quote of the month:<br />
<br />
"If you're offered a seat on a rocketship, don't ask what seat! Just get on." ~Sheryl Sandberg</div>
<div>
<br /></div>
<div>
1. Happy Blogtober! (blog at least once a week!)</div>
<div>
2. Make a new recipe</div>
<div>
3. Read a journal article (scientific journal article)</div>
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4. Read a book for fun.</div>
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5. Become a minor expert (I want to learn more about French cooking!)</div>
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6. 2 Duolingo lessons/day (I want to re-learn some French!)<br />
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chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-31573743614719035912016-10-02T05:00:00.000-04:002016-10-02T05:00:14.481-04:00Piperade Egg Cups (21 Day Fix-Approved and Paleo)<div class="separator" style="clear: both; text-align: center;">
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I recently read Julia Child's autobiography, <i>My Life in France, </i>which has been a great source of inspiration for me in the kitchen and for my life in general. I went to the library and got <i>Mastering the Art of French Cooking Vol I and II, </i>and <i>The French Chef Cookbook</i>, which features the recipes from Julia's tv show. I've been sifting through the recipes and imagining fabulous dinner parties I could have.<br />
<br />
In Julia's autobiography, she describes her correspondence with Avis DeVoto. They bonded over their love of French cuisine, and she talked about one of Avis' favorite dishes, an <i>omelette piperade. Piperade</i> is a vegetables mixture which includes peppers and onions. <i>Omelette piperade </i>is an open-faced omelette rather than one of the <a href="https://www.youtube.com/watch?v=RThnq3-d6PY" target="_blank">quick French omelettes </a>and is similar to a frittata. Here is my portable version of <i>piperade.</i><br />
<i><br /></i><b>
Piperade Egg Cups</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/piperade-egg-cups-21-day-fix-approved-and-paleo" target="_blank">Printable Recipe</a></b><br />
<br />
2 tbsp olive oil<br />
12 slices nitrite-free ham (no sugar added)<br />
2 cups diced peppers<br />
1 cup diced onions<br />
1 clove garlic, minced<br />
1 tsp fresh thyme<br />
2 tbsp minced fresh parsley<br />
10 eggs, beaten<br />
Salt and pepper, to taste<br />
Coconut oil cooking spray<br />
<br />
1. Preheat oven to 350 degrees F.<br />
2. In a large skillet, heat the oil. Add the peppers, and onions and cook until the vegetables are tender and lightly browned. Add and and saute a few minutes more. Add garlic and thyme and cook about 30 seconds. Set aside to cool slightly.<br />
3. Blend the eggs, parsley, cooled pepper mixture, and salt and pepper together. Spray a 12-cup muffin tin with cooking spray. Divide the mixture into the tin using a 1/3 cup measuring cup. Bake 20-22 min or until slightly firm to the touch.<br />
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For 2 egg cups:<br />
<span style="color: #38761d;">1/2 green</span>,<span style="color: red;"> 1 red</span>, <span style="color: #666666;">1 tsp</span><br />
<span style="color: #666666;"><br /></span>
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<span style="color: #666666;"><br /></span>chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-81736444670574552162016-09-21T14:28:00.000-04:002016-09-21T14:28:04.608-04:00Greek Yogurt and Fresh Fig Parfait<div class="separator" style="clear: both; text-align: center;">
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At work there is a small fig tree that I have been waiting to ripen up for weeks. Once they started to look very dark and one side sagged a little bit with the weight of the seeds and sugar inside, I knew they were ready. Figs have such a narrow time window in the store, and I think they're best used within a few days of picking, otherwise they almost disintegrate. On the occasion I can find them, I like them mixed into Greek yogurt.<br />
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I remember the first time I had Greek yogurt. I was actually in Greece. I had seen Nigella Lawson use it to blend with hummus for a dip, and it looked so luscious. My first morning in Athens I got a big cup of it at breakfast. I expected it to be like the most amazing whipped cream, but was totally shocked when it practically punched me in the face with sourness. I thought it was nasty, but at the time my reference point for good yogurt was Yoplait so that's no surprise. Now I love Greek yogurt and know it needs to be mixed with something just the way the Greek people at breakfast had it, drizzed with honey and sometimes with walnuts. Unfortunately, I didn't notice the honey pot by the yogurt until I had taken that first yucky bite. <br />
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This is more like a method than a recipe. You can use any seasonal fruit---I like berries a lot. If you are watching your sugar, you can substitute some (like I did here) or all of the honey with stevia or other low-glycemic sweetener. I like to use a little honey though, not really for the sweetness, but more for the floral taste and aroma.<br />
<br />
This makes two breakfast servings or two to four dessert servings.<br />
<br />
<b>Greek Yogurt and Fresh Fig Parfait</b><br />
<b><a href="https://sites.google.com/site/chowbellaprintablerecipes/greek-yogurt-and-fresh-fig-parfait" target="_blank">Printable Recipe</a></b><br />
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1 1/2 cups Greek yogurt (0%, 2%, of full-fat, depending on your taste)<br />
1 packet stevia, to taste (or use more honey)<br />
dash of cinnamon<br />
1/4 tsp pure vanilla extract<br />
1 tbsp honey<br />
4 medium fresh figs, trimmed of their stem and diced<br />
1/4 cup chopped walnuts<br />
<br />
1. In a small bowl, blend the yogurt, stevia, vanilla, and half the honey. Spread onto your serving bowl.<br />
2. Sprinkle over the chopped figs. Drizzle with remaining honey. Top with chopped walnuts. Chill until serving. If keeping in the refrigerator longer that overnight, add walnuts just before serving so they don't lose their crunch.chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-284913286222149772016-09-12T04:30:00.000-04:002016-09-12T04:30:22.280-04:00Monday Musings: Happiness Project, SeptemberI made it through my first month of my Happiness Project! In a short time, I am already learning great lessons. But first, how did I do? <a href="http://chowbellabycassie.blogspot.com/" target="_blank">Here were my goals</a>:<br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">1<span style="background-color: white; color: #741b47; line-height: 20.8px;">) Make bed every day</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;">2) No dirty dishes in the sink at the end of the day</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3) Evening tidy up (15 minutes)</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">4) Clear closets and drawers</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">5) Tackle nagging tasks</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">6) Keep a food diary</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">7) Follow my "to do" list</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">8) Repair, reuse, re-purpose, or get rid</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">I made my bed 100% of the time! This made me happy because pulling back the covers at night became a lovely part of my bedtime ritual. It made me feel taken care of. The bed is a huge chunk of the space in a bedroom, so when it's messy, your whole bedroom looks messy. I love the order it created. I also got faster at making it, so it was less of a burden. Plus, the pleasure of seeing it look so nice and crawling into orderly blankets at night made it totally worth it. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">How did I do on the rest of the goals? Not quite as good. Doing dishes is a struggle for me, but I feel what I learned about making my bed started to be applied towards the end of the month. I enjoy cooking, but who wants to make a mess on top of a mess? </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">The best thing about my August goals is that they got me thinking about worth. It's easy to put our worth in what we do for a living and disregard the normal tasks in life. I mean, when was the last time you gave yourself a mental high five for vacuuming? But when I started to think about these tasks as just as important as my day job, I started to feel more congratulatory towards getting them done. I go to work, and work hard and can pat myself on the back for that. But why can't I do the same thing about accomplishing "mundane" tasks? It actually motivates me and adds happiness to my life knowing I can say to myself that I did a good job for cleaning out a drawer. It's energizing and does add to my happiness and sense of self worth.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">The one tasks that I really didn't enjoy was keeping a food journal. I don't feel like it added a lot to help me. I never took the time to look back to see when I splurged (which I don't actually do a lot for the following reasons), plus I often eat the same types of foods, almost all my meals are home cooked, and don't bring home junk food so the food journal wasn't that informative. </span></div>
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My inspiration quote for September is:<br />
<br />
"If your compassion does not include yourself, it is incomplete." -Jack Kornfield<br />
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I found how much congratulating myself on everyday tasks can be energizing and fulfilling. Now I want to put myself higher on my "to do" list as another way to reaffirm my worth. When I am last on the totem pole I feel dead tired and it's hard for me to see the value in me. By doing the things I need to do to make me feel good, I will have the wherewithal to get through the tougher tasks in life. Therefore, September is all about making choices that help me to feel cared for.<br />
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Goals:<br />
<br />
1. Exercise<br />
2. Eat a salad<br />
3. Practice a self-care ritual <a href="http://gretchenrubin.com/happiness_project/2014/09/do-you-treat-yourself-why-you-should/" target="_blank">(Treat yo' self!)</a><br />
4. Read a personal growth book<br />
5. Meditate<br />
6. Meal prep<br />
<br />
In a combination of organization and self-care, I'm going to focus on meal prepping. This typically happens on the weekend (when I get a chance), but having healthy meals makes me live my life better because I feel good and organized. I don't like frantically running after work to get dinner or feeling so hungry I might have a meltdown. I specifically want to plan more salads, especially since my garden is still producing. There's nothing like a salad to make me feel like I care about my body.<br />
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I ended up joining a gym last month because I felt like I needed a more communal experience. My gym is so awesome I actually call it a spa since I have a hot tub, sauna, indoor and outdoor pools, and massage chairs. It feels like a treat to go because I end my workout with the massage chair. Exercise not only helps me take care of my body, but afterwards I do feel amazing. I'm worth the effort.<br />
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My self-care ritual can be anything from painting my nails to putting on a face mask. It's a pocket of time where I focus on doing something that makes me feel pampered.<br />
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For personal development I'm going to meditate and read a personal growth book. My form of meditation is coloring. I have a grown-up coloring book that has illustrations from Jane Austen's books. When I'm coloring, I tune everything out and just focus, which feels really meditative. Sometimes I get outside the lines and I actually like when it happens because it's a practice on not taking myself too seriously. I have a lot of personal growth books I've been meaning to read, so in my next Monday Musings post I'll tell you what I ended up reading!<br />
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<br />chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-28618506356689320042016-08-28T14:59:00.002-04:002016-08-28T14:59:23.566-04:00Tomato and Summer Squash Parmesan<div class="separator" style="clear: both; text-align: center;">
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Most of my summer has been spent in the vineyard, but I did manage to pick up a new hobby. I live in a back house, which is a rental behind a main house. My neighbors in the front house moved away in July, and left a garden behind. I watched it over a couple of weeks as it started to be swallowed up by weeds. Then I noticed a tomato ripening, and I realized I needed to rescue the garden! It has at least 10 tomato plants and about 2 yellow squash and 3 crookneck squash plants. There are several eggplants and a watermelon plant, but they haven't produced too much. There are 3 pepper plants, but they also are less productive. I have since planted sugar pumpkins, beets, mesclun mix, various herbs, marigolds (for prettiness), and radishes. The radishes are just starting to be ready to harvest, and the sugar pumpkins have buds! I hope to get some pumpkins before the season is over.<br />
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Thanks to my adopted garden, I've been enjoying tomatoes and squash all summer. I was starting to become overwhelmed by the amount of tomatoes and squash, so I cooked up a bunch of them in this casserole. If you don't have a garden, try to get ripe roma or "on the vine" tomatoes, which are meatier and sweeter than regular hothouse tomatoes.<br />
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<b>Tomato and Summer Squash Parmesan</b><br />
<a href="https://sites.google.com/site/chowbellaprintablerecipes/tomato-and-summer-squash-parmesan" target="_blank"><b>Printable Recipe</b></a><br />
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4 tbsp olive oil, divided<br />
2 onions, thinly sliced<br />
1 tsp dried basil<br />
1 tsp dried oregano<br />
1 tsp dried marjoram<br />
2 lbs summer squash or crookneck squash, thinly sliced (about 1/8", easily done with a mandolin slicer)<br />
2 lbs roma or "on the vine" tomatoes, thinly sliced (about 1/4")<br />
4 oz grated Parmesan cheese<br />
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1. Preheat oven to 400 degrees F.<br />
2. Add 1 tbsp oil to a medium skillet over medium heat. Add onions and cook until tender and lightly browned, about 10 minutes.<br />
3. Blend remaining oil with basil, oregano, and marjoram.<br />
4. In a 11" x 13"non-reactive baking dish, place half of the squash on the bottom. Top with half the onions, then half the tomatoes. Drizzle over half the herb oil. Season with a little salt and pepper. Repeat another set of layers with remaining squash, onions, tomatoes, herb oil, salt and pepper. Cover with foil and bake 40 minutes.<br />
5. Remove foil from dish. Sprinkle over Parmesan. Bake 10 more minutes, or until the cheese is melted. Rest 5 minutes before serving.chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com2tag:blogger.com,1999:blog-5655349847200794368.post-20258867905319436782016-08-15T04:00:00.000-04:002016-08-15T04:00:17.538-04:00Monday Musings: My Happiness ProjectI've been evaluating what makes me "me" lately. Part of my motivation is the podcast "Happier" with Gretchen Rubin and her sister Elizabeth Craft. I've listened to it for the past couple of months, going through the backlog of over a year's worth of podcasts. I started from the beginning, where advice for happiness included making your bed every day and following the one minute rule...if a task can be done in one minute, do it. Examples include hanging your jacket in the closet rather than tossing it in a chair or doing a minute of tidying before heading out the door. Overall, the approach of the podcast is to focus on good habits as a way to achieve happiness, rather than some sort of non-quantifiable metaphysical meditations. As I've listened, I've started to learn a lot about myself.<br />
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I am a huge fan of projects. I love crafting and working towards goals. My latest project is my own Happiness Project, which is helping me flesh out who my authentic self is based on the tendencies Gretchen describes in her podcast and blog. You can take her quiz <a href="https://www.surveygizmo.com/s3/1950137/Four-Tendencies-January-2015" target="_blank">here</a>. My results indicate I'm a questioner, though I have some tendencies towards rebel. Which means I like to do things only after careful consideration (must have data!), and therefore my motivations are all internal. My other favorite comparison is <a href="http://gretchenrubin.com/happiness_project/2012/01/are-you-an-alchemist-or-a-leopard/" target="_blank">alchemist vs. leopard</a>, where alchemists tinker with their nature and leopards don't like to change their spots. I'm a total alchemist. I love trying new things, especially with regard to exercise and eating habits. True to alchemist nature, I've tried to exercise and eat certain ways that just seem like a struggle, especially when combined with my questioner nature because I need something more than bro science to back stuff up. But I've started to accept that arbitrary nutrition and exercise advice doesn't work for me (ie: eat chicken, rice, and broccoli without question, and you have to exercise for x minutes a day, y times a week), so now I do what makes sense to me. Gretchen describes many different tendencies in human nature. I have yet to figure out some of my other tendencies, but I'm enjoying the process.</div>
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I started my <a href="http://gretchenrubin.com/get-started/get-started/" target="_blank">Happiness Project</a> mid-July. I didn't feel like I needed to start on a Monday or at the beginning of a month. For me, when I'm ready to start something, I just start it while I feel the motivation or I end up overthinking it and get stuck in analysis paralysis and never begin at all. Therefore the first "month" of my happiness project was 2 weeks of July and all of August. My plan was to focus on improving my energy. One thing that drains me are tasks that never get done and only become more inconvenient over time. These include small things like making the bed or washing the dishes (my least favorite chore), or bigger tasks like cleaning out drawers and closets. My inspiration quote came from Gretchen, "outer order contributes to inner calm." This is a variant of a mantra I've followed since I was an undergrad "messy bed, messy head." Basically, clutter is distracting! </div>
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Gretchen provides a checklist on her website, but I made my own Excel checklist with all the resolutions I wanted to accomplish for the month and taped it on the wall next to my bed so I can check off what I accomplished each day. Across the next year on my project, I was to make goals that are quantifiable. Making my bed every day is quantifiable. Smile more is not. How do I know if I've smiled more? It's not something easy to be conscious of.</div>
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Here are my goals for the month:</div>
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1) Make bed every day</div>
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2) No dirty dishes in the sink at the end of the day</div>
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3) Evening tidy up (15 minutes)</div>
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4) Clear closets and drawers</div>
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5) Tackle nagging tasks</div>
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6) Keep a food diary</div>
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7) Follow my "to do" list</div>
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8) Repair, reuse, re-purpose, or get rid</div>
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So far, I have 100% adherence in making my bed! I love having my bed made because it's a great surface for folding laundry or packing my suitcase with no risk of an item getting trapped in messy blankets. I stick to my "to do" list most days; on the weekend I'm more flexible. I've gotten rid of some clothes, cleaned out a bathroom drawer, and taken care of a couple tasks that were just sitting on a side table needing to be done. I do need to get better about not leaving a few dishes in the sink at night. I just forget about them and by the time I see my checklist I'm too tired to care. My favorite part of the project so far is all the data I'm generating from my checklist...I know I'm getting stuff done because I have a visual.</div>
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<br /></div>
<div>
Next month I'll give a final report on the first month of the project and talk about my September goals!<br />
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Overall, why do I want to do this project? It's not to seek delirious happiness, but rather contentedness for myself and my environment. <br />
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chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0tag:blogger.com,1999:blog-5655349847200794368.post-56484359437605831802016-04-08T15:14:00.001-04:002016-04-08T15:18:31.061-04:00What I Ate Wednesday: Thursday Edition, 21 Day Fix with Paleo Meals (4/7/16)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdWnlNIwq7OSRTPKVuavX6b_DJo4cccdQ3k196fJp2kMpGOqpXifxrBFs0DF0DzE5OJRjr-0lmP7PGYOlsS4L0PAQL3SmuLG1gnn1xDueQ_St0N8FRmzK1D-QcEPOSLteLeBSwOK_Q0Eg/s1600/WIAW+4_7_16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdWnlNIwq7OSRTPKVuavX6b_DJo4cccdQ3k196fJp2kMpGOqpXifxrBFs0DF0DzE5OJRjr-0lmP7PGYOlsS4L0PAQL3SmuLG1gnn1xDueQ_St0N8FRmzK1D-QcEPOSLteLeBSwOK_Q0Eg/s640/WIAW+4_7_16.jpg" width="640" /></a></div>
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On Wednesday I was standing in the vineyard and realized I forgot to take a picture of my breakfast for my What I Ate Wednesday post. D'oh! So I figured it wasn't a big deal, I'll just track my meals on Thursday. It would be interesting to take pictures and post them on a non-normal day (ie: traveling) so you can see the things I choose and restaurants in order to attempt to stay on track, but that's not going to happen this week.<br />
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I didn't eat badly while on my work trip this week, but I definitely had too much salt. Ready to get back to normal until my work trip next week. But I hope the more work trips I go on, the more streamlined things get. </div>
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I started the day off with my Shakeology shaker cup full of water to help flush out some of the excess salt/water hanging on to me. Normally I cook my breakfast and have Shakeology for a snack, but I felt I needed to start the day with plenty of vitamins. I mixed the strawberry flavor with water and a cup of frozen mango and peaches. I look exhausted in these pictures. My eyes were burning they were so tired. But you can see my new haircut in this pic! I cut off about 4 or 5 inches. And you can see my new scarf from a local vintage shop!<br />
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We were on the road a long time these past couple of days. I also had some black coffee, which was necessary.<br />
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1 red, 1 purple</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Oj1bHWsStzuNPiLRB5YYRP2BaWf5ecralxf7pMwNJvddGGs3zWxVf6rgK8TnejkqurrA3djURikMeHoEErA5Lw-ARrYpPhN7tsKXBvtZc0cKkaQyDAH8ELkZ5FlhTmrvqhbDa5ycW5KD/s1600/IMG_4570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Oj1bHWsStzuNPiLRB5YYRP2BaWf5ecralxf7pMwNJvddGGs3zWxVf6rgK8TnejkqurrA3djURikMeHoEErA5Lw-ARrYpPhN7tsKXBvtZc0cKkaQyDAH8ELkZ5FlhTmrvqhbDa5ycW5KD/s400/IMG_4570.JPG" width="300" /></a></div>
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Mid-morning I had an orange container of chopped pecans and a Cara Cara orange that I mangled while peeling. I was going through my notes from the last few days while I had my snack. I've been out of school a long time, but I still go back through my notes and highlight and make extra notes with a different ink color. Nerd and proud of it.<br />
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1 purple, 1 orange<br />
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I'm so thankful to me last Saturday for prepping food! I had some Slow Cooker Chicken Adobo made from the <a href="http://www.amazon.com/21-Day-Sugar-Detox-Cookbook-Recipes/dp/1936608138/ref=sr_1_1?ie=UTF8&qid=1459530428&sr=8-1&keywords=21+day+sugar+detox+cookbook" target="_blank">21 Day Sugar Detox cookbook by Diane Sanfilippo</a>, cauli rice from Trader Joe's, and roasted sweet potatoes that were in the freezer section on clearance at Target. I made up a bunch of plates and put them in the freezer to grab as I need. It may look blah and beige, but it tasted so delicious! I can definitely recommend this recipe and cookbook! A couple alterations to the recipe: I used 3 lbs of boneless meat, which is 12 servings. The 3 lbs of bone-in chicken thighs is supposed to yield 4 servings according to the recipe, but there weren't any at Trader Joe's. It worked out well because the recipe made a lot of sauce...half a blue container per serving, approximately. The recipe has you place sliced onion, ginger, and garlic on the bottom of the crock pot, so after I removed the chicken I blitzed everything with my immersion blender so the veggies would thicken the sauce.<br />
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1 red, 1/2 blue, 1 yellow, 2 tsp, 1 green<br />
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I don't normally have Shakeology twice in one day. If I have it for breakfast, I'll have a protein snack later in the day with Greek yogurt. But I just came back from a trip so I don't have any Greek yogurt. I also didn't drink my Shakeology for 2 days, so I have a bit extra. This is chocolate with unsweetened vanilla almond milk (8 oz) and a few oz of water. This is my normal mid-morning snack. Fuji apple on the side.</div>
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1 red, 1 yellow, 1 purple<br />
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Here's my Shakeology stash in my desk drawer so I can grab one and put it in my back pack before heading to the field:<br />
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I ran an errand after work, then stopped to get fresh produce. Since my workout was delayed, I made a little pre-workout snack of cottage cheese and grape tomatoes. I've loved the combination of tomatoes and cottage cheese since I was a kid. I don't eat cottage cheese a lot, but it's a pretty good source of protein and is a great option if you don't have time to cook.<br />
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1 red, 1 green</div>
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Dinner was from the freezer again, yay! This is a slow cooker chicken with tangerine that I've been working on. These asparagus spears were also on clearance at Target, and they were horrible. I don't think I've ever had frozen asparagus before, and I will never have them again. Look how sad they are! This was about 1.5 green containers, and I couldn't finish them. So yucky.<br />
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1 red, 1 tsp, ? green<br />
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I ended up having a few cashews to finish up my blue container for the day. Half a blue container is four cashews, and I wasn't going to take a photo of four cashews. That's just silly business.<br />
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1/2 blue<br />
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I didn't eat all my containers today. I got an extra red, but skipped some green, a teaspoon, and a yellow. I feel like intuitively my body is making up for the erratic eating during my travels. Of all the containers to skip, green is not the one that I would choose, primarily because I don't want to mixx out on phytonutrients. Friday (today) my appetite is more normal. Doing the Fix and eating Paleo at the same time may take a bit more practice as I travel, but I'm all in.</div>
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chow bellahttp://www.blogger.com/profile/07878621159400845440noreply@blogger.com0