End of Summer Health Boost

It's about that time... School year is starting off again, and we're adjusting our schedules, workout habits, and meal-plans.  Andrew and I don't have any children yet, but we're seeing many of our family and friends go through this change!  Many folks are coming back from vacation or summer break and noticing an extra 3-5 pounds that didn't exist May 30th.. It's totally normal... But really, what did you expect to happen with those extra margaritas?

Summer is a time to take a break from the monotony, and in Louisiana we all have that excuse of "it's too hot to exercise outside."  I get it. I'm in the same boat as you guys.  Here's a quick end of summer "health check" to get you back in the game, and avoid the snug-fitting-jean syndrome.  This is just my advice based on my husband and I's experience and what works for us.. but I hope it works for you too!

Step 1:   Clean out the Pantry

Do it now.  Get rid of the extra bags of Cheetos that have slowly made their way back in the cabinet.  Not having those temptations are really going to help.  Replace it with a better option like popcorn or maybe hummus or greek yogurt. 

Step 2:   Set a New Schedule

Write it down.  I have a dry erase calendar in our kitchen that I use to write down runs, yoga classes, and anything else that I know will not become a priority.  This is also a great place to write dinner menus for the week (if you can).   Planning weekly workout sessions and meals will help you to avoid the "we have nothing for dinner, so let's order pizza" excuse. 

Step 3:  Get a New Book

This book is one of my all time favorite books to suggest to clients.  It's a great starter, short read, and easy tips to remember.... Michael Pollan's "FOOD RULES", which you can buy for just over $7.00 on Amazon. The entire book is filled with little "rules" or tips on living a healthier, whole life through food.  I never really endorse any "diets", because I believe in lifestyle changes; diets don't last forever and often restrict important nutrients.  This book really reiterates that. I love it, and I hope you love it too. A couple examples are "Eat foods only cooked by humans", and "Don't eat anything your great-grandmother wouldn't recognize".  

Step 4:  Get a little inspiration

Cooking doesn't need to leave you staring blankly at the butcher counter of your local grocery store.  I always take a Saturday morning trip to the Farmers' Market and buy one thing I usually don't cook with.  Then I'll google it and find a recipe that I find fun and interesting. I also really like the "Whole Foods" app for your phone.  It's provides you with tons of recipes and creates shopping lists for you.  You don't necessarily need to buy your groceries from there... just take advantage of the app.

Take a peak here.  

OK,  I hope those four easy steps help, let me know if you have any other tips on in the "comment" section.... Hope y'all have a wonderful weekend!!

xoxo

Celeste

FOODlove now in business

Many of you know that I've been slowly working on a little side business, "FOODlove"... well, I'm proud to say we're official! I just finished my website- www.celestebaer.com , which I'm super excited about.

This is still an operation that I'm going to take on slowly since I still have a day-job, but I did want to get it out there in cyberspace. I hope you guys get a chance to check out the site and let me know what you think! I also should be getting some business cards in within the next couple weeks.. I'll snap some shots of those too :)

Just a little about the business-
I LOVE teaching cooking lessons! Anyone from the at-home-foodie, to the group of kindergardeners needing to learn knife and fire safety.  I also specialize in cooking using Holistic Nutrition (basically looking at a whole body approach to nutrition, and how to change your diet accordingly).

Along with cooking lessons, I am open to doing small "boutique" catering orders- Fruit/Veggie Trays for showers, etc..  I use only the best, freshest ingredients mostly from the Farmers Market and local providers.

Here's a link for the list of services and pricing that I provide:
http://www.celestebaer.com/menu/


....and a little picture of Caprese Salad Skewers that I made for a going-away event:

For more information on FOODlove, of if you'd like to chat with me about a business inquiry, feel free to fill out the "drop a line" section of my page @ http://www.celestebaer.com/drop-a-line/

Thanks for the continued support!!

xoxo- Celeste

Sunday Brunch & Vacation Recap

VACAY WRAP UP...

Andrew and I just got back in town from our incredible week-long Seaside vacation.  For those of you unfamiliar with this little piece of heaven, Seaside is near Destin, Florida and is a cute little beach town with tons of delicious food, bike trails, and snow-white beaches.  All of the vacation rentals are houses, so there are no high-rises or fast-food joints.

We rented our place through Cottage Rental Agency, who were so great! We were excited to find a beach bag, two towels, and complimentary bottle of wine in our cottage.

There was a nice row of food trucks that we frequented, conveniently located across from the beach.
Here's a cute shot of this AWESOME food truck, Song, which featured Korean Wraps, Tuna Tartar, and other awesome beach bites.

Here are a couple beach shots.. love it! 

AND THEN BRUNCH...

We all know that after a week-long vacay, all you want is a home-cooked meal! We woke up this morning wanting a good, hearty breakfast to start the un-packing and clothes-washing.  I thought this would be a good opportunity for an egg-hash and cheddar biscuits.  These are great if you're having family or friends over, or for just you and the family.  Enjoy!

EGG HASH-

Ingredients:

3 slices thick-cut bacon 
1 tablespoon unsalted butter 
1 cup medium-diced Yukon gold potato 
5 extra-large eggs 
2 tablespoons milk or cream 
1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
4 ounces extra-sharp Cheddar, grated

Directions:

Dice the bacon and cook the bacon in an 8-inch ovenproof sauté pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. I usually add a tablespoon or so of water into the bacon to help render the fat. 

Add the butter to the pan, and then add the potato. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. 

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour in the egg mixture. Cook on low heat until eggs are cooked. 

CHEDDAR BISCUITS-

Ingredients: 

All-purpose flour 
1 tablespoon baking powder 
1½ teaspoons kosher salt 
12 tablespoons (1½ sticks) cold unsalted butter, diced 
½ cup cold buttermilk, shaken 
1 cold extra-large egg 
1 cup grated extra- sharp Cheddar 
1 egg beaten with 1 tablespoon water or milk

Directions:

Preheat the oven to 425 degrees. 
Place 2 cups of flour, the baking powder, and salt into a medium sized bowl.  "Fork" in the butter until pea-sized in the flour. 

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With a fork (or your hand), quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. 

Dump out onto a well-floured surface and knead lightly. Roll the dough out until about 1/2" thick. With a biscuit cutter (or tin can), cut circles of the biscuit mixture and transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt and pepper, if using, and bake for 14-15 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. 

Yum!

Hope y'all enjoy these recipes!!

xoxo, Celeste

Rainy Weekends

One of my favorite things about July in New Orleans is the stormy weekends that occasionally blow through and the excuse to stay in pajamas watching Netflix all night (or cheesy Hallmark movies, depending on the mood).  Andrew and I usually take this excuse to order out from one of our favorite neighborhood pizza places or make a big pot of soup from leftover vegetables.

Tonight, I decided to opt for the latter.. one of my favorites- Roasted Tomato Basil.  This soup is super easy, really inexpensive, and can be multi-purposed for spaghetti sauce or chicken Parmesan  later. It also freezes really well to save for one of those "no-cook Sunday night dinners." 

Here's a quick recipe:

Roasted Tomato Basil with Parmesan

Ingredients:

5 Roma tomatoes, sliced in half (you can also use really any tomato, these happened to be on sale)

2 small onions, roughly sliced

1 whole pod of garlic (8-10 cloves)

1 green bell pepper, sliced

1/4 cup olive oil

1 large can diced, roasted tomatoes

1 small can, tomato paste

1/4 c- 1/2 c Heavy Whipping Cream - depending on how creamy you like it (you can substitute this for vegetable stock if you're going cream or dairy free)

small handful of cracked black pepper  and salt

*throw in some Italian Seasoning (Marjoram, Oregano, Basil, Thyme) if you have any on hand

 

Directions:

Preheat oven to 350 degrees.  Throw the first 5 ingredients in a cast-iron pot, toss together, and roast (uncovered) in the oven for 45 minutes or until vegetables are caramelized and tomatoes are roasted. 

 

Veggies in the pot before roasting

Remove from oven and stir in remaining ingredients (canned, diced tomatoes, tomato paste,  heavy cream or stock, and seasoning), and stick back in the oven for another 45 minutes (covered) at 350 degrees.  

I like to top this soup with a little handful of Parmesan and thinly sliced fresh basil with a side of croutons for dipping.   What a perfect Friday night... now I'm trying to decide between St Elmo's Fire and a couple episodes of Season 4, Dawson's Creek :) 

 

 

Stay dry, y'all!

Cheers,    Celeste

Summer Farmers Market Finds

I've gone on and on about how I LOVE the various farmers markets and farmers stands in New Orleans.  I think we're incredibly lucky to be able to source whole and delicious foods from within our community (without going to the grocery store).
That being said, sometimes it can be tricky to choose which products you'd like to take home.  I have a REALLY bad habit of over-buying product (especially if it's shiny, and colorful and delicious!!).  Andrew gets sooo frustrated when he consistently comes home to a pickling shop in our kitchen when I don't know what else to do with the pounds of cucumbers I've just bought.  I do the same thing with strawberries, just buying them by the flat thinking "I KNOW I'll want these frozen in the winter", and by taking a look at the bags and bags of strawberries in my freezer, you can easily they assume that they get forgotten or just thrown into some kind of breakfast smoothie.

Bon Appetit came out with a great article on "shopping the crop" in last month's issue.
It basically sums up which produce TO buy if you're on a limited budget.. or can only carry so much. The following items really give you the best bang for your buck as far as nutrition is concerned.

Here goes!!

Carrots:
Only buy the carrots that still look like carrots (stems attached at the top).  The "baby" carrots that you'll find pre-sliced and pre-cut into cute little nuggets are the inner-most part of the carrot, which really don't have near the nutrients as the outer layers.  The baby ones do make great dog treats, though!

Kale:
One serving has more calcium than 6 ounces of milk and more fiber than 3 slices of whole wheat bread.. now isn't that nice all in one leaf?

Cherries:
Bing cherries have the most inflammation-fighting agents.. look for green, flexible stems. It's a true sign of the healthiest varieties.

Watermelon:
The vibrant, red flesh is a sign that's its packed full of lycopene.. A good suggestion is buying the kind that's already quartered or halved, so you can really see the inside.  If you're buying it whole, look for one that has a nice, flat dirty spot.. A true sign that it had a nice life getting plump and delicious.

Beets:
Go for the dark red variety, which have the most cancer-fighting compounds. Get the ones with the stems attached; they make a great side dish just lightly cooked or sauteed in a little olive oil and lemon or garlic.

Peaches:
WHITE peaches have 6x more antioxidants than the yellow-fleshed kind, which is contrary to what most people think! I LOVE peaches.. and PLEASE PLEASE leave them out on your counter.  Refrigerating can make them chalky.

Tomatoes:
Probably my all time favorite because of the versatility. Usually you want to go for the smaller, darker varieties (cherry, grape, etc..). These tend to have the most lycopene (cancer-fighting). I usually like to buy a bunch of different varieties and throw them in one big bowl with a little arugula, olive oil, S&P, and fresh water mozzarella, but they are just as good by themselves.

Lettuce:
Big shocker?? Go darker.  The most nutrient-dense are red, purple, & brown varieties.  These usually have the most antioxidants.  Other (non-lettuce) varieties that are wonderful are arugula, radicchio, endive and spinach (not baby.. mature).

Hope that gives you a couple clues! Happy shopping.

xoxo
Celeste

Traveler's Guide to Eating Right

While in Austin, a friend and colleague of mine gave a wonderful presentation on how to eat well while traveling... This is something that I ALWAYS struggle with; there are just so many temptations!! There are also so so many choices for sketchy or bad, processed, and "quick and easy" options.

Here are a few quick suggestions for ways to eat on the go, while not making your tummy hurt! I've combined both of our lists... hope this helps!

EATING IN RURAL/ COUNTRY AREAS
Many of us travel to rural areas, whether it's for family or business, we all know what "rural" means!  There aren't as many great options for gourmet groceries, grass-fed beef, etc...

1. Check out the farmer's market! 
Almost every city (no matter how small) has a farmers' market or small country store that sells local produce.  The produce here is almost always grown organically (just not certified), and the baked goods are made from scratch.  The produce makes for a great snack for later...

2. Stick to small restaurants, stay away from chains or diners. 
Many of these smaller towns have tons of chain restaurants... these are a feeding ground for processed food, so stay away! This is the perfect opportunity to try the local fare.


3.  Check out the soup options
Many soups are made from scratch using good quality broths, and lots of healthy ingredients.  When I'm really not sure what to try, I usually stick to soup. You can't go wrong.

4.  Travel with a small ice chests of frozen stews/soups
You can carry with you a tea kettle and heat up the soups when you get to your hotel room. Just be careful not to burn it down! Traveling with them frozen will help keep them chilled on long car rides.

5.  Have a suitcase of snack goodies (here are some options)
Dried Fruit, Roasted Nuts, Dark Chocolate Bars, Homemade Granola, Jerky, Whole fruits, etc..

6. Find out what's the specialty
Most small towns have a specialty- Pecans, Fruit, Beef, Seafood, etc..
This is going to be what you want to order at restaurants. Stay away from ordering things that aren't local. (I.e. "gulf shrimp" in Montana).  The longer it takes to get there, the less likely it is to have been shipped/cooked properly.

Great website explaining what "sustainable" means!!
http://www.sustainabletable.org/254/local-regional-food-systems


EATING IN LARGE CITY/URBAN AREAS
This is much much easier... lots of options and lots of "progressive" foods.

1. Check out the farmer's market! 
still a good tip.... most larger cities have markets several times a week

2.  Slow Food Websites
these are a great resource when trying to eat out..
http://www.slowfoodusa.org/
http://www.eatwellguide.org/i.php?pd=Home

3.  Walk Around! (Or check out public transportation)

4.  Choose your hotel around the food (if possible)
When I book hotels, I usually book them in busy, populated areas that are walking distance to many wonderful restaurants. Try to steer clear of staying on the outskirts of town or near airports... again, chain haven!

5.  Have a suitcase of snack goodies (rule still applies!)
Dried Fruit, Roasted Nuts, Dark Chocolate Bars, Homemade Granola, Jerky, Whole fruits, etc..

6. Scout out grocery stores!  
You'll have lots of options here, probably close to the hotel.  You can probably pick up a fresh loaf of bread, and some fresh ground peanut butter for those quick snacks.

Hope these help! Safe travels...

xoxo
Celeste

Back Home from Austin..

After an incredible weekend in Austin, TX... I made it! For the past year I've been working on a certification in nutritional therapy, and I can finally say that I am officially an "NTP" (nutritional therapy practitioner).  My goal was really just to learn more about nutrition, living a "whole foods" diet, and helping others interested in walking the same path... but I feel like I've walked away with so so much more.

Throughout the past year, I've learned an amazing amount of knowledge that I can apply to my home life, and at some point, my professional practice.  I'll give little tidbits of information throughout future blogs, but I can't give away too much just yet! I've had the change to work with some amazing ladies along the way, and I hope to feature some of their work in future blog posts.  In the mean time, here's a blog that I think you'll find interesting:

http://www.buttergirlgoesorganic.com/
Good friend and fellow food enthusiast, Connie, who shares her love affair with food and health

Be sure to check out Connie's amazing Recipes page on her website!

Until next time xoxox

Cheers-
Celeste