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