In The Kitchen: Adding New Purpose To Your Cooking Routine

I have always known that I have an affection for healthy food, a fascination for the origin of where organic produce is grown and harvested, and a love for experimenting with new recipes and flavors, but I have come to notice that time and lack of energy from a full schedule eliminated space to explore and grow in these passions. Cooking became more of a chore, gardening was a no-go since we weren't at home long enough to sustain it, and sometimes just picking up dinner from the Erewhon food bar was way easier than thinking about what to whip up. Not to mention, the task of cutting veggies and doing dishes just seemed daunting and anything but enjoyable.It's like a new world has opened up during this quarantine time. Cooking has become what I look forward to every day, our garden is thriving, the local farm we discovered is my happy place to buy organic and biodynamic produce + support a small business, and dishes seem like a breeze. I have been cooking almost every night with the windows open and the Florida Georgia Line radio playing, and Jase sometimes is creating the most beautiful cocktails next to me with freshly squeezed watermelon and orange. I am more intentional about using the produce we have because not many other options like we had before are available, and I have such a strong desire to feed our bodies with nutrition to keep our immune systems strong!I started a Master Class and Alice Waters is inspiring me to plan meals based on the ingredients I get from the farm, and it has brought about this whole new light and intention to cooking and meals! This time is truly bringing new purpose to what used to be a mundane activity. Now I cook out of necessity for health, conserving the produce we have, and it has allowed so much space for creativity. Who knew that I would develop a new excitement for making homemade salsas from the pretty tomatoes or roasted carrots from the cookbook I never had a chance to look through? There are truly so many silver linings in this time of unknowns, sadness, loss, and confusion. Embracing them makes every day a little brighter!How has this time added to your cooking routine?I'm excited to share with you over the next few weeks a few of the things I'm doing in my kitchen right now as a part of my In The Kitchen series – things like how to maximize your produce, what to grab when shopping, growing your own greens, and more.Follow along with me here, or at my Instagram where I often post a meal I'm cooking or kitchen must-have I'm loving. xShop My Look Here: Top, skirt, sunnies

Worthy of Seconds: 3 Scrumptious Thanksgiving Sides!

Grilled Sweet Potatoes and Maple Vinaigrette

Why I like it: They are a little sweeter than my normal sweet potato regime, but they are not loaded with unnecessary processed marshmallows and loads of brown sugar. With the perfect amount of pure maple syrup and a hint of lovely cinnamon, this dessert-like veggie with have you all running back for seconds (with no shame!).Ingredients

• 2 large sweet potatoes, peeled
• 1/4 cup olive oil
• Salt
• Pepper

For the vinaigrette

• 1 clove garlic, minced
• 2 Tbsp creole mustard (or any spicy brown mustard)
• 1 Tbsp apple cider vinegar
• Dash of cinnamon
• 2 Tbsp maple syrup
• 2 Tbsp olive oil
• Small handful of fresh parsley, chopped

Instructions

1. Preheat grill to medium.
2. Toss potato rounds with olive oil and season with salt and pepper.
3. Grill 8-10 minutes on each side, until the potato is lightly grilled and fork-tender.
4. Whisk together the garlic, mustard, vinegar, cinnamon, and maple syrup.
5. Slowly stream in the olive oil while whisking.
6. Salt and pepper to taste.
7. Drizzle the vinaigrette over the sweet potato slices and top with parsley.

NotesYields: 4 servingsEstimated time: 25 minutes

Roasted Brussel Sprouts

Why I like it: Brussel Sprouts could be called the epitome of a fall dish! These veggies seem to have a bad rap, but now with modern creativity in cooking, they don't have to be one of those nutritious superfoods that sacrifice flavor for health benefits. Now you can enjoy all of their advantages! Start with this recipe to see what I mean. LOLO Note: I like to use coconut oil instead of olive oil. They are delicious with a little lemon juice too!Ingredients

• 1 pound brussel sprouts
• 3 Tbsp of extra virgin olive oil
• 3/4 teaspoons Kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Prepare Brussels sprouts by cutting off the brown ends and peeling off the yellow outer leaves.
3. Place Brussels sprouts in a bowl with the olive oil, salt and pepper. Mix all of these ingredients together.
4. Pour Brussels sprouts on a sheet pan and roast for 35 to 40 minutes or until crisp on the outside and tender on the inside. It helps to shake the pan every 10 minutes or so to ensure even browning.
5. Remove from the oven, pour into a bowl, sprinkle a little more kosher salt over the Brussels sprouts and serve warm.

Maple Infused Butternut Squash and Apples

Why I like it: Apples and butternut squash are each loaded with antioxidants, so when they are blended together, not only do they taste glorious, but they become a power-side! The combination of this fruit and veggie is such a fall delight!Makes: 3-4 cupsPrep Time: 10 minutesCook Time: 3-4 hoursIngredients

• 1 small (~3 pounds) butternut squash, peeled and cut into 1 inch chunks
• 3 apples (I used tart – granny smith)
• 2 tbsp. Earth Balance (or any other vegan margarine)
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 tbsp. cinnamon
• 1 tsp. nutmeg

Instructions

Start by peeling your butternut squash before you cut it. Once your butternut squash is peeled, cut it in half lengthwise and scoop the seeds out. Then proceed to cut into smaller portions and cube in 1 inch pieces. Spray the bottom of a slow cooker with cooking spray and add your squash and margarine. Set to high for 2 hours before adding the apples. After two hours have passed, dice or slice your apples and add them to the slow cooker with 3 tbsp. maple syrup, vanilla, cinnamon and nutmeg. Stir the ingredients and lower the slow cooker to “low”. Cook for an additional 1-2 hours or until the squash and apples can be easily mashed.Serve as a side dish, on top of yogurt or ice cream, or alone!

Happy Thanksgiving! Try these recipes, and be thankful!

Source 1, Source 2, Source 3