Roasted Heirloom Tomato Soup

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Please enjoy my first foray into the movie making world. Lol, it's just my Instagram story turned feature film- and it's less than a minute! Note: I mention quinoa stuffed acorn squash - saving that one for another day! Apologies for poor lighting- I finally got a food light for evening meals!

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This soup is 5 (store bought) ingredients and is perfection. Great for cool end of summer evenings, and maybe one of the easiest recipes EVER. So fast. So easy. It's perfect for a weeknight. 

It is approved for both months of the program, but don't use any cheese garnish if you are in month 2. I promise, this soup is so flavorful- you will barely notice it! 

Ingredients

• I used 3 small, 4 large heirloom, 2 medium tomatoes …  on average 9-10 med sized tomatoes. Use heirlooms if you can for amazing flavor. 
• 6-8 (depending on size) garlic cloves, peeled and whole
• 1 small yellow or sweet onion, quartered 
• 1 tablespoon olive oil
• 4-6 basil leaves
• salt and pepper
• Option: sprinkle of parmesan cheese, grated
• Option: try with 1 tablespoon balsamic vinegar

Instructions

Pre-heat oven to 375 degrees. Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, and basil to the pan. Drizzle vegetables in the pan with olive oil (and optionally with balsamic vinegar.) Season with salt and pepper. Bake for 45 minutes.

Place roasted vegetables (tongs are great for this) in food processor bowl or blender. Pulse until you reach desired consistency. I made mine thicker, and it felt very hearty! An immersion blender also works very well. 

The soup will be hot without reheating necessary. Serve garnished with cheese if desired.

What to eat at Chipotle

So you think you have the guidelines down, but then you go out to eat and have no idea what to order. This is one of the biggest hurdles I see clients try to overcome.  What can be simple at home, becomes overwhelming when you are out. I am your guide to help you make better decisions when you aren't able to cook (or just don't want to!). 

One of the more common restaurant options all over the good ole USA is Chipotle. I thought this is a great place to begin demystifying eating out. Chipotle has higher quality ingredients and has lots of available combinations that are #shedapproved. 

I am going to walk you through, section by section, as if we were in line together. Let's start:

1. Salad, bowl, or burrito?

• Salad: It's just a base of lettuce. So that is a resounding "yes" there. I would skip the vinaigrette- ingredients are okay but just adds more calories (and sugar) that you do not need for the substantial amount of food you get. 
• Bowl- always a "yes".
• Burrito - that's a "no". The tortilla adds a significant amount of calories, and it is not an unrefined whole grain. 

2. Choose brown rice or no rice. Brown rice is digested slower in the body than white rice - keeping your blood sugar stable. It is also a whole grain where as white rice is not. A-ok if you would like to abstain from rice altogether. 

3. Beans! I will admit here, I will stand corrected to what I said in the Instagram story. I always thought that the pinto beans were refried beans- prepared in bacon fat. According to Chipotle's ingredient list they actually are vegan! So feel free to have pinto or black beans. Protein packed and so satiating, you can't go wrong. Also, in this section are the fajitas. Mo' veggies, NO problems! 

4. Ahh the animal protein/ tofu options. This part is interesting. I always go for the chicken. Why? Because it is lean, and I don't like to overdo pork products. Steak is also approved on the program, but you should be keeping your red meat consumption at 1-2x a month (better for your arteries and for the environment!). Barbacoa tends to be on the fattier side - so I would choose steak if you are opting for red meat. Lastly, what's wrong with the sofritas? Tofu is a great option if you are trying to cut back on meat consumption (me, all of the time!) but it is a processed food, so I try to not eat too much of it either. Bottom line: eat what you like, but be mindful of what you choose in the bigger scheme of what else you are eating in your life.

5. Salsas? Any and all! Enjoy! 

6. Sour cream and cheese? Although both these are technically approved in month one- I would advise against it. Month 1 treats dairy as a garnish- Chipotle employees very rarely listen when you say "just a little". I wouldn't waste your dairy intake here. 

7. Guacamole? Always a yes- get those healthy fats!! Lettuce? Obvs- get in those greens!

Lastly, eat until you are full. Listen to your body! You may need to finish the bowl, you may not. Every day and every meal is different. It is all about mindful eating and eating slow enough for your body recognize the cues from your stomach to brain! 

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More thoughts on Chipotle

The best part of Chipotle? Their dedication to raising their animal products humanely and healthfully. The following are excerpts from their website. 

"We buy meat from farmers and ranchers who raise their animals without antibiotics and added hormones. If an animal falls sick, our protocols require that farmers bring them back to health in the most responsible manner possible."

"We set minimum space requirements for the animals producing the meat and dairy products that end up in our restaurants. We work with our suppliers to ensure the highest possible animal welfare standards, and are always setting the bar higher.

If, due to supply shortages, we have to serve conventionally raised meat, we clearly post signs in the affected restaurants."

I know this is still far from where we should be in terms of the treatment of livestock- but Chipotle is very advanced compared to most other fast casual restaurants. I respect the progress they have made in the industry. 

On the other side of the spectrum - I would be remiss if I didn't call attention to one of Chipotle's bigger problems.  The oils they use in almost all of their cooked foods (and even the dressing!) are problematic. They recently eliminated GMO soy oil (cheers and applause!) and replaced it with Rice Bran Oil. It is not a terrible choice, but it is an "industrialized" oil - which wasn't seen in generations past. It may also contain trace amounts of arsenic. For more information on Rice Bran Oil check this out.

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At the end of the day, no food is perfect and no restaurant is perfect. You make the best decisions you can depending on what is going on in your life. Overall, Chipotle is actually a really great option if you are shedding and you are on the go!  I hope these tips help you make soulful healthy eating decisions when you aren't at home.

What do you think about Chipotle? Will you eat it while you are shedding? Leave a note in the comments below! Have a great day, babes!

Banana Pancakes

Did someone just hear Jack Johnson? Oh that was just in my head. But I seriously am pretending that it's the weekend. Rainy mornings, sleeping in, and banana pancakes. (Jk I didn't sleep in. Boo. And I ran in the rain. Double boo.) BUT this is my favorite weekend treat that I am thinking about integrating to the work week, just to make it more fun.

Seriously guys, these are so easy. First you take bananas, then you mash them. Then you add eggs. You grease a griddle or pan with a little bit of olive oil spray or just oil up a paper towel and wipe it down. Key: make sure the griddle is hot enough- you can test a little bit in the pan to see how quickly a little blob cooks. Then take 1/4 cup of "batter" and place on the griddle/pan (whichever you use). You can add cacao nibs or blueberries for an extra fun batch. The trickiest part is flipping them- 2 spatulas are necessary because they are very delicate. Make sure the one side is cooked thoroughly before attempting the flop. The good news is, even if they aren't pretty, they still taste ah-mazing. You have the option for a slight drizzle of 100% maple syrup- but in my opinion you really don't need it! And I am a sugar person, TBH. 

 Instagram story breakdown below:

mashed banana

mashed banana and with eggs

banana pancakes with blueberries

Eat up!

While these are relatively high in sugar content compared to most other items on the plan- it is all natural fruit based sugars, and paired with protein from the eggs, they prevent the blood sugar spike and drop that causes hunger and weight gain. These will keep you full until lunch! 

See below for the full recipe. Ready to give them a try? Let me know your thoughts in the comments below! 

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Banana Pancakes

serves 2 (6 pancakes)

Ingredients

• 2 ripe bananas

• 2 eggs

• olive oil spray (alternative, put oil on a paper towel and spread on pan/griddle)

• ½ cup of blueberries or sprinkle of cacao nibs (optional)

• lil bit of 100% maple syrup

Instructions

Mash bananas in a big bowl (some small lumps are OK). Add eggs. Mix together completely.  

Heat pan or griddle over medium-high heat. Spray with olive oil spray. Test a small spoonful- if it solidifies quickly, it is ready. Fill a ¼ measuring cup with batter. Pour onto heated pan/griddle. Add blueberries and/or cacao nibs. Cook on each side until slightly brown. You may need two spatulas to flip, they are delicate. 

For an extra treat serve with a dab of 100% maple syrup. 

Bol Provincial

Last night, doing my favorite "make up a recipe that fits my CSA box ingredients" I started to make what I thought was going to be a great vegetarian soup. What I ended up with was ANOTHER buddha bowl! (If you follow my instagram, you will find that I have a problem.) I can't break the addiction even when I try! But I'm so glad because it is so much more interesting than the other BBowls I have been making as of late- AND IT'S VEGAN! So many wins. 

(I got a little antsy, the quinoa mayyyy not be totally cooked...not the best for digestion. Whoops :) 

Came through in the clutch! 

I don't typically do several grains- but I have been out of my bulk grains since we were in Colorado last week and had this Near East brand quinoa blend that my boo had accidentally bought. It's really easy and the rice is pre-cooked, so you don't have to wait forever for the rice to be ready. {Side note, if you buy the blend, don't use the spice blend. It has soy and gluten in the spices (why?) - and it will mess up this recipe's flavor. If you don't use the blend, I would go straight quinoa or minute rice in the same quantity.}

Long story short, I ended up making these amazing caramelized onions, and I knew that broth would ruin their perfected sweet and savory flavor. Solution: I skipped broth and made a bowl instead. Ah comme ci comme ça. The beans make this dish hearty and filling - and hello protein! I was able to use the herbs from my garden which gave the bowl freshness and gave me so much joy! It has this simple, rustic flavor that made me feel like I was not in the city of Chicago, but in the French countryside sipping red wine and overlooking fields of lavender, thus the name. 

Without further ado, recipe below. Bon appetit!  

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Bol Provincial

serves 2

Ingredients

• 3 tablespoons olive oil 
• 3 onions (I used 1 sweet and 2 red), chopped
• 5 small carrots, sliced
• 1/3 cups dry quinoa and brown rice
• 1 3/4 cups water
• Sprinkle of Herbs de Provence 
• 3 sprigs of fresh rosemary 
• 1 tablespoon balsamic vinegar
• 1 can cannelloni beans, drained and rinsed 
• 8 large basil leaves, chopped

Instructions

In a large pot, warm olive oil over medium heat, add onions and carrots. Stir occasionally until onions are browned. Add herbs de Provence (use enough to cover the carrots and onions, rosemary and balsamic. Let simmer until qrains are finished cooking. 

While onions and carrots are cooking, bring quinoa rice mixture to a boil. Boil gently for 19-22 minutes until water is absorbed. 

Add cooked grains to the the large pot, mix together. Add beans and basil leaves and mix again. Serve warm! 

I drank Apple Cider Vinegar for 6 days. Here's what I learned.

I realized I was hyping apple cider vinegar (ACV) in my Instagram stories last week - but I never actually gave you any good info on why you should take it! To catch you up to speed, I took 1 tbsp of ACV in 6-8oz of water for 5 days and I had a fancy ACV morning shot (with ginger, stabilized oxygen, gingseng, raw honey, and Ceylon cinnamon) from my local juicery for a 6th day. Some people like to shoot it - but that can burn your insides and damage your teeth (for more info on teeth, see case in point below). 

Here are just a few of the benefits from drinking ACV: 

1. Great for gut health by adding good bacteria (just like your fave kombucha!)
2. Boosted immunity (mostly from great gut health)
3. Detoxifies your liver (great for Monday mornings... :)) 
4. Lower blood sugar and blood pressure
5. Can be great for weight loss by helping curb cravings

What I noticed after 6 days of ACV: 

• I felt way less bloated - and I just felt lighter! I didn't weigh myself, but I felt good! 
• I did feel like I had more energy throughout the day
• I did get slightly sick, so I'm not sure if increased immunity had time to kick in yet
• I noticed that I felt increased sensitivity in my teeth- even with using a straw! In all fairness, I didn't use a straw every day though.
• I am already pretty regular (sorry if TMI), so no change in gut status. 

There are so many more great health perks from ACV- I for sure would recommend adding it into your wellness regimen. That being said, it is not going to be an every day thing for me. Every other day, or a few times a week sounds like a good balance for my own life. What do you guys think? Will you be giving ACV a try?  

For more great info on ACV check out this great resource. 

In other news- I am getting ready to relaunch the website with a whole new look and with services included! I'm very excited to finally be able to bring you in to my Shed for the Wed universe. It's been a long time a comin'! 

Have a great week, babes! 

Weddings on my mind... A 2016 reflection

Hello again, dear friends! 

Well, 2016 was not a year of blogging for me, clearly. However, That does not mean we were not hustling! 

Shed took on quite a bit in this past year. We ran 3 rounds of beta program, constantly refining the program so it can be everything you need and more. Collectively, we lost more than 100 lbs! I was astonished by all of you incredible people who did the program with so much joy and intention. I am so excited about what 2017 will bring for the program and you soon-to-be-brides-to-be. 

On a personal note, Conor and I attended 8 weddings this year, with many of our Shed brides! It just about killed us. We traveled all over the country from Northern California to Cape Cod, Detroit, Indianapolis, Washington, North Carolina, and lastly, good 'ole, sweet home Chicago. It was busy (and we are pretty much broke now) but we had the best year celebrating all of our favorite couples. Our hearts are still bursting from all of the love we witnessed throughout the past year. It has been an adventure. 

I should also note - my wedding mantra is "Good people, beget good people" TM - and that couldn't have been more accurate for a description of all of the beautiful souls I spent my time with over the past year. At its essence, this is why weddings are the best. More friends, more cake, more dancing, and more love. 

Oh, and did I mention the CUBS WON THE WORLD SERIES?! 

2017, bring it on. We are ready for you. 

2016, hello beautiful

Hello, friends! 

First, I want to apologize. I have basically taken a 1-year hiatus from blogging. I never stopped writing, but I realized that I wasn't dedicating enough time to creating actual Shed programs, which is why I even started to blog in the first place. So, I apologize, for not doing. Full stop.

But January (ahem... February) is here. And with this new year comes renewed commitments. We have our first ever beta program in progress. So Bridal Bootcamp is FINALLY going to be launching this Spring. I could not be more excited. 

With that, you will be hearing from me more. I will have more recipes, tips, and wedding fun coming your way. More blogging. More programs. More everything. 

Cheers, 2016!

Alexandra

photo credit: Jessica Zoob

Zucca Fresca: Italian Style Butternut Squash

First, let me proclaim my love of butternut squash. I think it is so much different and more interesting than normal yellow squash, or zucchini, pumpkin, or almost any other vegetable (technically fruit) in the gourd family. There is something about the flavor and texture that just gets me.  I also think that it is a great starter squash for the health novice. It has enough flavor that, if you are open to new textures, is a perfect veggie to start with. Can we also talk about how versatile it is? It could be used in ravioli, soup, pie, or as a main like this recipe! It is also very filling, full of fiber, and countless phyto-nutrients! If you want to know more about the awesomeness that is butternut squash, check THIS out.

This particular butternut squash I had bought without having any big plans for it, but I surprised myself with this gem of a concoction.

I may have mentioned that I am descended from generations of Italian-Americans. I also spent 5 months living in Florence (one of the best life decisions ever- email/tweet me, if you ever want to talk about it. Full disclosure: good luck getting me to STOP talking about it). And pretty much my upbringing consisted of awesome Italian meals daily. My mom is an amazing cook, as was my grandmother, and if I inherit any of their skills in the kitchen all will be good in the world. All of that is my precursor to say that Italian food is my weakness and where my improvisational style lends towards the most. So naturally, this butternut squash is mixed with a variation on a cooked caprese salad.

You really can’t go wrong with fresh mozzarella balls, tomatoes, and basil. This dish was absolutely delicious and I couldn’t stop eating it. Make this. Seriously, it will make your day better. I promise.

Disclaimer: if you are at the back end of your shedding journey, I advise you to cut back on the mozzarella included. I would not eliminate it because it really adds a lot to the dish, but it does not need to be as cheesy as the recipe below.

Serves 2 generous portions

Ingredients

• 1 2lb butternut squash halved lengthwise and seeded

• 3 tbsp olive oil

• salt and ground black pepper

• 2 pints grape (or cherry) tomatoes

• 2 cloves minced garlic

• ¼ cup of vegetable broth

• ½ 1 onion chopped

• ¼ cup fresh basil

• 4 oz bite size fresh mozzarella balls

Instructions

Brush cut sides of squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick all over with a fork. Bake, uncovered in a 375F degree oven for 30-40 minutes until tender.

Meanwhile place tomatoes in a large bowl. Add remaining 2 tbsp olive oil, minced garlic, and salt to taste. Stir to coat. Place tomato mixture in a baking dish. Bake in oven with the squash for the last 20 minutes

In a large skillet bring vegetable broth to a boil, add onion. Cook for about 3 minutes until tender. Remove skillet from heat. Add roasted tomatoes to skillet with onion. Gently press down on tomatoes to pop them (spatula works well!). Add mozzarella and basil to tomato mixture, toss well.

Using a fork, scrape the squash from shell. Mix into skillet mixture. Serve hot!

Sweet Potato Turkey Stew

Sweet Potato Turkey Stew. YUM!

To set the scene: Conor and I had just gotten back from a gorgeous autumn weekend in Indiana visiting friends and family. It was just the perfect time to be there. All of the leaves were changing and we spent time in Brown County, which is known for their dazzling fall. This was our third week of marriage, so everything may have seemed even more romantic and wonderful for that reason too. :) 

I was feeling super #basic, and wanted to keep the autumn feeling going. Since I’m not all about #PSLs- I decided to make this perfect fall dish.  I already had all of the ingredients for sweet potato turkey stew, which I originally found on Oh Sweet Basil.

Here we are supporting a local brewery. Everything in moderation!

I don’t typically advocate for eating in front of the TV, but we had DVRed Hocus Pocus, so it was necessary. We lit our new pumpkin candle, and it was just magical. The stew was so warming and nutrient-loaded. It really took my happiness to the next level.

{Side note: you should know that I am a ridiculous nerd. I watch and reread Harry Potter more often than any full grown adult should ever admit to. I love all things magic. Practical Magic with Nicole Kidman and Sandra Bullock was my favorite movie when I was 13. Hocus Pocus is a classic, and a great deviation for me around Halloween. Conor can only watch HP so many times! But really though-he is a trooper.}

I used olive oil (instead of butter) and coconut milk instead of conventional. These swaps make the dish #paleo approved. Recipe below!

Ingredients

• 1 large sweet potato, baked then peeled (about 400 for 45 minutes or in the microwave on a paper towel for 6 minutes)
• 3 cups chicken or vegetable broth (I used vegetable and chicken to use up what I already had opened)
• 1 tablespoon olive oil or butter
• 1 large carrot, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped (original called for half red/half yellow pepper, but I was being frugal, so only used 1 red pepper)
• 1/2 pound lean ground turkey (freeze any excess!)
• 1 large apple, peeled and chopped
• 1 cup coconut milk (unsweetened)
• 1/4 teaspoon-ish pumpkin pie spice (I used liberally)
• salt to taste
• cayenne pepper (optional- but really adds some nice heat!)

Instructions

Blend broth and sweet potato, puree until smooth. Set aside.

Heat a large pot with olive oil over medium heat . Add the carrots, peppers, and zucchini and sauté until tender, about 5 minutes. Add the ground turkey and apple and cook through, about 5-8 more minutes (Note: if you are working with frozen turkey, this will take longer).

Once everything is cooked through and tender, add the puree and coconut milk to the pot, stir gently. Add the spices and turn down to simmer. You can simmer very low all day or just for 30 minutes prior to serving. Salt and pepper to taste. 

Cooking Apathy

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Recipe not shown. Just proof that you too can overcome cooking apathy! 

I love cooking. I really do. I love the creative process of blending spices and improvising to create a meal that is delicious and healthy. I like finding substitutions for common “bad guy” ingredients (I’m looking at you cream!). It truly gives me great pleasure making food with love for my husband and friends.

But to be honest, my energy peaks in the hours of 11-4. When it is time to cook dinner, I very often do not want anything to do with the kitchen. I get the worst cravings for Korean-Mexican fusion (yes it is a thing, and it is delicious!). The laziness and cravings are the worst if I work late, or do an evening exercise class. Next thing you know I’m sitting in front of the TV with a plate of Kalbi tacos.  Bad health coach, bad!

I’m sure I am not alone in this struggle. That is why I have compiled my 5 best tips for overcoming what I like to call, “cooking apathy.”

1. Be prepared

Being prepared enables good behavior. At the beginning of the week go to the grocery store and buy some key ingredients. The guilt of having food in the fridge that will go bad if its not used should be enough to get you into the kitchen. If you have ingredients on hand you can whip something together before you finished typing “grubhub.”

2. Make meals in advance (duh)

This may seem obvious, but this is the best way to avoid cooking apathy- if you do the work in advance, then you don’t need to worry later! Always make more than you plan to eat and you can save time and energy for later meals in the week. Another variation of this: invite your bestie over and make freezer meals. Prepare all of the ingredients for several slow cooker meals, and then you will have meals on hand for days when that your couch + SVU marathon win the struggle.

3. Find a recipe that sounds so delicious, you can’t wait to try it

Pinterest, a new cookbook, that thing your friend made last week you couldn’t get enough of- all of these are pure gold for cooking motivation. ‘Nuf said.

4. Enlist help

Many hands make light work. If you are living with your best GF, try splitting tasks. You make the entrée if she makes a side. Or bring your fi into the mix as sous chef or cleaning duty.  I am not blessed with a husband who enjoys cooking. If you have a man that has skillz in the kitchen, put him to work! You could switch off days making meals for each other. So sweet. Now I’m jealous.

5. Make it a ritual

I am trying to instill good habits for my marriage. In my ideal world, every night would be the two of us eating at the table enjoying a delicious homemade meal and a glass of wine. That is not always possible, but it is something to strive for.  Eating at the table helps us to reconnect at the end of the day and it inspires me to get cooking! Extra credit: turn the phones off while you eat! No interruptions = more time with your boo.

Bonus tip!

If all else fails, have a healthy eating out plan so that you aren’t shoving kimchi fries in your face. One of my favorite nearby restaurants has a Buddha bowl on the menu. You can’t go wrong with brown rice, green veggies, and tofu! It is so yummy and a nice splurge if you just can’t muster up the strength to get it together in the kitchen!

What's your favorite way to overcome cooking apathy?