Around 19 years ago I had the privilege of sitting in a lecture at Cornell University taught by best selling author Ken Blanchard. He talked about the difference between being interested and committed. It went something like this. If your interested in getting exercise and you decide your going to start running and you wake up it's raining you wait until tomorrow. If your committed to getting exercise and you wake up to rain you grab a raincoat or head to the gym. Their are three areas of my life that need some adjusting and I am committing to make some changes.
As I pray about change I am considering the why and how I am going to move forward. Two of them relate to each other, time and money. I spend a great deal of time and money at the grocery store. Their are countless times I am at the grocery store between 3-5 times in one week, I hate it! I am also feeling the need and desire to be more budget conscious and I know that groceries are a major budget sucker in the Borelli household. My plan is to be more organized in meal planning and shopping and more conscious of my budget/spending. You would think since we are both chef's we would have a handle on this. But, I work as a personal chef and sometimes shop for clients and for home, the organization of home can fall by the way side in my world. If you can relate I hope these tips are helpful and if you can't thank God, and I hope you enjoy the recipes!
It started this week. I sent my husband to the grocery with a detailed list. That is not my plan for making less trips to the grocery by the way, it just happened we returned from a trip and we needed groceries and to unpack/put away, and the wise man chose grocery shopping. I mis read the sale ad and thought pork tenderloin was on sale for 1.49lb. It was really for pork loin and he walked in with a 9 lb pork loin. When I saw it I thought what am I going to do with all this pork?!?! So we got out a Chef's knife and started breaking it down. First, some big thick pork chops, and then some pork for stir fry, and some for lettuce wraps, and maybe some bbq pulled pork. My nine pounds of pork with make 6-7ish meals and is now in the freezer. I keep an inventory of my freezer. I hate waste and I hate old food so if I keep a running list of what I have I don't overstock and I don't have to suffer with low quality eternally frozen food or the guilt of waste. I use an app from google play called any.do to keep track of all my food lists.
I know it takes discipline to change habits and so I am trying to set myself up for success by using the SMART acronym for helping me reach my goal.
Specific-shop 1-2 times a week
Measurable-track on my phone app every time I shop, the date and amount
Achievable make sure the budget amount is reasonable
Relevant Have a standard list of items we always use to look at and keep an ongoing list of things we need
Time sensitive check in April on my goals
The third change relates to my health. In June I found out I have Celiac. If I am not a good planner I eat junk. I love to eat healthy food and I feel great when I take the time to prepare foods I can eat. I also run 9 months a year for exercise. I live in Connecticut and the cold sure has a way of getting me out of good routines. I feel like a slug in the winter. I am taking steps to get into a winter workout routine and eat better. Two of my favorite budget friendly healthy recipes are included. They are GF and most delish, enjoy!
Favorite healthy app (thanks to my BFF Chef Emily Lane)
Blackened Tri Color
Organic Carrots with Yogurt Dipping Sauce
1 bag tri-color
organic carrots, cut in half lengthwise and then cut again uniformly in shoe
string fry size pieces
3-4 tablespoons of
blackening seasoning or Cajun seasoning *see note*
1-2 tablespoons extra
virgin olive oil
1 8 oz container
plain Greek yogurt
½ tsp lemon juice
½ tsp Worcestershire
sauce
1 tsp salt
1 tsp garlic powder
**note if you are
using a premade blackening or Cajun seasoning check to see if it has salt in
the ingredients and if it doesn’t you will also have to add a teaspoon of salt
to carrots before baking.
Preheat oven to 375
degrees. Place Carrots, blackening
season and olive oil on sheet tray and toss with your hands until well
coated. Check the seasoning before placing
in oven and add more if needed. Place in
oven for 12 minutes and then place in the broiler until slight blackening
occurs 4-8 minutes. For the yogurt
dipping sauce add remaining ingredients to yogurt and stir well. Adjust salt if needed and add some Cajun
seasoning if you want a kick. Yield: appetizer for 4-5 people
Black Bean and Quinoa Cakes with Chipotle Lime Sour Cream
serving suggestions for these: As an appetizer, make larger ones serve as a burger (that is how my husband eats them and I eat them by themselves as an entree or with/on a salad
serving suggestions for these: As an appetizer, make larger ones serve as a burger (that is how my husband eats them and I eat them by themselves as an entree or with/on a salad
1/2 a lime
1 can black beans rinsed and drained
1/2 of a small onion
1 clove garlic
1 tsp cumin
1 tsp chipolte in adobo
1/4 cup cilantro
3 tablespoons water
1/2 cup cooked quinoa, chilled
8 oz block of smoked cheddar or smoked gouda (optional)
Add all the ingredients except quinoa and cheese in a food processor or blender and puree until well combined but not completely smooth. Place black bean mixture in a bowl with quinoa and mix and then make small patties. Sear the patties in little bit of olive oil on medium high heat 4-6 minutes on each side. Place the cheese on top the last few minutes of cooking to melt.
Add all the ingredients except quinoa and cheese in a food processor or blender and puree until well combined but not completely smooth. Place black bean mixture in a bowl with quinoa and mix and then make small patties. Sear the patties in little bit of olive oil on medium high heat 4-6 minutes on each side. Place the cheese on top the last few minutes of cooking to melt.
Chipotle lime Sour Cream
1/2 cup sour cream
1/2-1 tsp chipotle in adobo finely chopped (based on spice prederence)
1/2 a lime
1/2 tsp salt
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