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August 8, 2015

How I Broke Through My Fear + a blog announcement!

I still remember the moment like it was yesterday. I was sitting at the nurses’ station staring blankly at my computer screen. After what felt like an incredibly fast orientation, this was my first night shift on my own - no preceptor to check over my work. I was going to be taking care of patients on my own, and not just any patients, incredibly sick children battling cancer.

I nervously adjusted my Strawberry Shortcake scrubs, checked my watch, looked at the computer screen again, checked my watch. Eventually I was going to have to stop procrastinating and start my shift. I looked at my patient assignment paralyzed in fear. Every patient needed something NOW; every family was waiting for me.
Have you ever been in a situation like this? You’re on the brink of something new, but something’s holding you back? I’ve read that fear is our compass for growth, but it’s hard to remember that in the moment.

Remember why you started

For me, these are the moments when we have to recall why we started in the first place. I went to nursing school to make a difference. I chose such an important specialty because I knew I was needed there.
Remembering the big picture is what helps us push past the fear. So what did I do that night at the nurses’ station? I took a deep breath and made a plan. I wrote down everything I needed to do hour by hour and I got to work. I was still terrified, but I let my purpose drive me.

Next steps

When I started dietdeepdish.com I also had a purpose greater than myself - to bring delicious, healthy food to your kitchen. My life changed once I took control of what I was eating and how I prepared it, and I know my mission is to show families that it doesn’t have to be difficult.
So even though I feel that familiar fear creep up every time I take the next step in my business, I’m letting my purpose drive me.

Exciting New Programs

Today I’m thrilled to be launching a brand new meal subscription service. Meal plans, grocery lists and food products can now be delivered to your home for less than $3 per serving.

Fear is a funny thing…

It creeps up when we make any change, especially one for the better. Investing in yourself with healthy meal plans and food delivered to your house might feel selfish, unnecessary or just silly.
I know I felt a lot of resistance when I made the decision to register for a yoga class. I should find a cheaper place. I should just use free videos on YouTube. However, the peace and contentment I feel walking out of that class cannot be matched with a free video.
If you have been wanting to eat healthier and with more variety, I hope you learn more about our programs. You are worth it!

April 22, 2015

How to Create More Free Time

What would you accomplish with more time? We’re so used to feeling pressed for time that many of us have no idea how to answer that question. It’s time for us to reflect and really live life with more intention. Where do you want to be in a year? You can either set a goal with plans or lead a life by default.

Start by asking yourself what you value most. For many of us that’s time with family and friends, travel, working out, relaxing, maybe even your career. Everyone’s answer will be different, but there’s one thing we all have in common - the desire for more free time.

One way that I’ve been able to create more time is through my meal planning. Think about how much time each week you devote to: planning lunches, planning dinners, looking up recipes, making a grocery list, grocery shopping. Not to mention the mental energy we waste on feeling guilty about not eating healthy enough, not looking a certain way, not eating enough variety.

And now imagine that your meals and health were already taken care of. What would you do with that time? Maybe train for a marathon or open that Etsy shop. It doesn’t matter what you do - as long as it brings you joy. That is what inspired me to offer monthly dinner plans & freezer meal packages, in addition to the free recipes on this blog.

Take the guesswork out of healthy eating. The products in my TS Eat Well Shop are free from:

artificial flavors
artificial colors
artificial sweeteners
MSG
hydrogenated fats

Removing the time and stress that goes into planning healthy meals will open you up to a world of possibilities. So right now commit to making a change. Whether that means browsing this shop, looking up some new recipes or simply chopping some veggies. Commit to simplifying your meal prep and devoting that time to actively creating your dreams.

Because I’ve been able to save time and money with my product pack, I have been taking business courses, growing my blog and scheduling more TV appearances! Believe me - you will be amazed with what you can accomplish with a little more time and intention.

So good luck with your future plans! I’m rooting for you

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April 8, 2015

Mushroom Goat Cheese “Meat” Loaf

I’ve always dreamed of being the kind of mom who effortlessly serves organic vegetarian meals and stevia-sweetened desserts all in between teaching yoga and growing our own food. I had visions of Charlotte starting school having never seen a real cookie. I have a feeling I’m not quite there, since Char is adamant that the blue oval in her shapes puzzle is the Culvers sign. But THIS meatloaf, this healthy vegetarian meatloaf – this is going to get us there.

Savory and satisfying, mushroom goat cheese meatloaf is better than your grandma’s, and you’ll never believe it’s meatless! The toasted walnuts give it an earthy, nutty flavor and when paired with the goat cheese it’s definitely restaurant-worthy. This is a great dish for a Lenten Friday or any day when you’d like to quickly and easily add some more veggies to your diet.

Mushroom Goat Cheese "Meat" Loaf

2015-04-06 14:30:06

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Ingredients

1 large red bell pepper
1 large green bell pepper
2 pounds cremini mushrooms, coarsely chopped
1 tablespoon olive oil
1 red onion, chopped
1 cup panko (Japanese breadcrumbs)
1 cup chopped walnuts, toasted
2 tablespoons chopped fresh basil
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces goat cheese
2 large eggs, lightly beaten
Cooking spray
1/4 Bayou Bourbon glaze (link below) + extra for serving

Instructions

Preheat broiler to high.
To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.
Reduce oven temperature to 350°.
Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.
Brush Bourbon glaze over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.

Notes

This bourbon glaze is available at https://www.tastefullysimple.com/shop-our-products/bayou-bourbon-glaze?scid=156029

Adapted from Cooking Light

Diet Deep Dish http://dietdeepdish.com/

And if the Bourbon sauce got your attention, I think you’d love these other savory sauces perfect for this meatloaf…

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March 19, 2015

Potato Kale Hash

After releasing my 30-minute meals ebook (download for FREE here!) I’m feeling inspired. Now that the sun is finally peeking out from the clouds, there’s no way I’m willing to spend the precious hours between work and sleep stuck in the kitchen. I want to be free to go for a run, grab ice cream with friends and just be spontaneous. And it’s a lot easier to be easy-going when you know you have the makings of a healthy & delicious 30-minute meal waiting for you. And if that easy meal contains a runny egg, even better!

You’ll love how quickly this one-skillet brinner comes together. Sautéed potatoes and kale get a kick from jalapeno and sharp cheddar cheese. All of the ingredients are fresh and satisfying and available at my new obsession, Door to Door Organics.

Potato Kale Hash

2015-03-17 16:34:40

Serves 2

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1 pound heirloom fingerling potatoes, diced
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 bunch kale, torn into 1-inch pieces
2 farm eggs
Salt and pepper t taste
1/4 cup sharp cheddar cheese

Instructions

In a large, oven-safe skillet heat 2 tbsp. olive oil over medium-high heat. Add the diced potatoes and cook until crisp, about 5-7 minutes.
Reduce heat to medium and add an additional tbsp. of olive oil. Add the onion, peppers, jalapeno and garlic to the skillet and cook until softened, about 4 minutes.
Add kale to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper. Turn off the heat. (If not using an oven-safe pan, transfer the hash to an oven-safe baking dish.)
Using a spoon, create 2 “wells” in the hash, then crack an egg into each; season the eggs with salt and pepper. Top the eggs and hash with as much of the cheese as you’d like (save any extra cheese for garnish) and place in the oven. Bake 7 to 9 minutes, or until the egg whites are opaque and the yolks are still runny (or bake until the yolks reach your desired degree of doneness). Remove from the oven.
Divide hash between 2 plates and top with desired amount of extra cheese. Enjoy!

Adapted from Blue Apron

Diet Deep Dish http://dietdeepdish.com/

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This is a sponsored post. As always, all opinions are my own.

March 5, 2015

Slow Cooker Lasagna Soup

If you were living on a deserted island and could only eat one food for the rest of your life, what would it be? Whenever we played this game in grade school, I would answer swiftly and without hesitation… lasagna. Upon reflection, sitting on a hot beach while digging into a steaming plate of cheesy lasagna actually sounds pretty terrible. BUT enjoying that same plate of melty goodness while sitting on the couch watching the snow fall… now we’re talking!

Lasagna is the ultimate comfort food, so I was excited when Red Gold contacted me about creating my version of “skinny lasagna.” Converting my favorite comfort food to soup is an easy and delish way to lighten it up. We still get all of those satisfying flavors, but also fill up on broth. This easy dinner is as close to healthy lasagna as you can get!

This is a slow cooker recipe, so it’s perfect for those winter weeknights when you have to not only make dinner, but also somehow find the time to pack lunches and shovel. That deserted island isn’t looking so bad anymore is it…

So turn on the slow cooker and pull up Bravo on demand – you are in for one relaxing night!

Let me know what you think of this recipe! And what was YOUR go-to deserted island food when you were young?

Slow Cooker Lasagna Soup

2015-02-16 20:24:30

Serves 8

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Prep Time

20 min

Cook Time

8 hr 30 min

Total Time

9 hr

Prep Time

20 min

Cook Time

8 hr 30 min

Total Time

9 hr

Ingredients

1 pound lean ground beef
1 cup chopped onion
1 red bell pepper, chopped
1 cup chopped fresh mushrooms
1 jalapeno, seeded and chopped
4 cups packed fresh spinach
3 cloves garlic, minced
4 cups chicken broth
1 can (28 ounces) crushed tomatoes
1/2 cup marinara seasoning
½ teaspoon salt
¼ teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles
½ cup chopped fresh basil
½ cup reduced-fat shredded mozzarella cheese
3 tablespoons grated parmesan cheese

Instructions

Heat the ground beef and chopped onion in a saucepan over medium heat until browned. Drain any fat and pour mixture into the slow cooker.
Stir in the bell pepper, mushrooms, jalapeno, spinach, garlic, chicken broth, tomatoes, marinara seasoning, salt and red pepper. Cook on low for 8 hours, until vegetables are tender.
Add the lasagna noodles and increase to high heat for 30 minutes. Remove from heat and stir in basil and cheeses.

Adapted from Deen Brothers

Diet Deep Dish http://dietdeepdish.com/

The marinara seasoning I used is from the DDD store. If you’d like to substitute tomato sauce instead, use 1 (14 oz.) can diced tomatoes and 1 (14 oz.) jar marinara sauce instead of the 28-oz. can of diced tomatoes.

This is not a sponsored post. Red Gold Tomatoes & Laura’s Lean Beef provided the ingredients.

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This post contains links to the Diet Deep Dish store. Sign up here for the latest updates and your FREE recipe ebook!

February 1, 2015

Homemade Hot Pockets

You know that feeling of time just flying by? Like you blinked and all of a sudden you’re in the next chapter of your life? Somehow in the last couple weeks we managed to move Charlotte to a twin bed, help her to potty train and register her for preschool. I think I officially need to stop saying, “Well, I just had a baby…”

Now I’m having visions of the two of us walking home from school hand-in-hand talking about her day (she’ll always want to do that with me right?) and coming home to the welcoming smell of fresh homemade turkey and ricotta calzones. She’ll confide in me, ask me for advice and tell me I’m the best mom ever while we share this perfect little snack… And even if our days don’t turn out quite so picturesque, I’ll always be able to bribe her to talk to me with a delicious afterschool snack - these homemade hot pockets are easy to whip up and freeze well!

I definitely had the feeling of time flying by today. This morning I had the chance to share some healthy Super Bowl party recipes on FOX6 WakeUp! Much like my last appearance, I have no idea what I said during the segment - eventually I’ll be able to watch it. I served bacon cheeseburger dip with fresh veggies, pretzels & tortilla chips and skinny beer cheese soup with pretzel rolls. The perfect comfort food for this snowy day!

You will love these homemade hot pockets, because they are simple to prepare and are easily customizable to your tastes. I used turkey sausage here, buy you could substitute pork sausage or ground chicken. Using diced tomatoes and marinara seasoning gives these calzones a rich pizza flavor. And by making your own dough, you will fill your home with the MOST intoxicating smell! But if you’re short on time, ready-made dough works just as well.

Consider doubling or tripling the recipe to have a fresh and savory dinner ready in your freezer. If freezing, bake as directed and allow to cool completely. Wrap each hot pocket in plastic wrap and place in a large freezer bag. When ready to reheat, allow hot pockets to thaw in the refrigerator for 8-24 hours, then bring to room temperature before baking. Discard plastic wrap and back at 350 degrees F for 15-20 minutes. For more easy freezer meal ideas, check out the DDD store!

Homemade Hot Pockets

2015-02-01 12:07:44

Serves 8

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Prep Time

3 hr 40 min

Cook Time

20 min

Total Time

4 hr

Prep Time

3 hr 40 min

Cook Time

20 min

Total Time

4 hr

Ingredients

3 3/4 cups white whole wheat flour
1 tsp. salt
2 1/4 tsp. active dry yeast
1 tsp. agave nectar (or sugar)
3 tbsp. extra virgin olive oil
1 lb. uncooked turkey sausage, casing removed
1 tbsp. dried herb seasoning
4 oz. spinach leaves, roughly chopped
1 large egg
4 oz. shredded mozzarella cheese
2 cups ricotta cheese, drained
1 (14.5 oz.) can diced tomatoes
1/4 cup dried marinara seasoning

Instructions

In a large bowl, whisk together flour and salt; set aside. In the bowl of a stand mixer, add yeast and agave and slowly pour in 1/4 cup hot water. Set aside until yeast becomes frothy, about 5 minutes.
Add in 1 cup warm water and 2 tbsp. oil. Add flour mixture and beat on low speed with dough hook until flour is moistened. Cover with a kitchen towel and let rest 20 minutes.
Return bowl to the stand mixer and beat on medium speed until dough is smooth and elastic, about 5 minutes. Mist another large bowl with cooking spray. With floured hands form the dough into a ball and place in bowl. Cover with a kitchen towel and let rest until doubled in size, about 2 hours.
Transfer dough to a lightly floured surface and divide into 2 equal pieces. Knead each piece into a ball for about 20 seconds. Cover with kitchen towel and let rest 1 hour.
Heat a saucepan over medium heat and combine the diced tomatoes and marinara seasoning. Allow to simmer until ready to assemble the hot pockets.
Preheat oven to 450 degrees F. Heat a large skillet over medium heat and add turkey sausage and seasoning. Cook turkey until no longer pink, about 8 minutes. Transfer to a bowl and set aside.
Carefully wipe out skillet then mist with cooking spray and add spinach, stirring until wilted. In a medium bowl, stir together egg, mozzarella and ricotta. Stir in spinach until combined.
Line 2 rimmed baking sheets with parchment paper. Divide each ball of dough into 4 equal pieces. Onto a lightly floured surface, place 1 piece of dough and roll into a thin circle, about 8 inches in diameter. Keep the remaining dough covered with a kitchen towel.
Spread about 3 1/2 tbsp. marinara mixture on half of the circle. Top with 1/3 cup turkey and 1/4 cup ricotta mixture. Fold the dough over the filling and press edges together to seal. Transfer hot pocket to prepared baking sheet. Repeat with remaining dough and filling.
Lightly brush hot pockets with olive oil and with a thin knife, make 3 small slits through the top of each pocket. Bake until the dough is golden brown, about 18-20 minutes. Cool on baking sheets 5-10 minutes and enjoy!

Notes

If you prefer a smoother marinara sauce, feel free to omit the diced tomatoes & seasoning and use 1 3/4 cup marinara sauce of your choice.

Adapted from Cleaning Eating Magazine

Diet Deep Dish http://dietdeepdish.com/

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January 21, 2015

Your Ultimate Super Bowl Party + my TV debut!

Yesterday I had the chance to appear on the Morning Blend to talk about something near and dear to my heart… healthy comfort food! It was a completely surreal experience, and as soon as my segment was finished, I had no idea what I had just said. Eek!

When I arrived that morning everyone told me that the hosts (Tiffany and Molly) are so nice that you will forget you’re on TV and just feel like you’re hanging out with your friends. I was starting to feel nervous as I quickly set up my dish, but once the segment started it was fun! I mean, actually fun! I couldn’t believe it. And yes, they are so incredibly nice and welcoming

Also I think the fact that I was chilling in the green room while my mom took over potty training for the morning didn’t hurt…

And could there be a better time to talk about healthy comfort food than January? Our bodies are craving something warm and soothing plus many of us are planning our Super Bowl menu. Below I’ve pulled together everything you’ll need for the perfect balance of light and satisfying party dishes from Diet Deep Dish and DDD’s new shop! You can also find tons of inspiration from Cooking Light’s Super Bowl Food Makeovers. Enjoy!

Game Day Menu

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This post contains affiliate links - All sales support Diet Deep Dish

January 11, 2015

Apple Mojito Chicken

We shouldn’t have to live like this this. We’re not meant to shovel at five o’clock in the morning or drive to work in subzero temperatures. I know this is to be expected in Wisconsin in the middle of January, but I can’t help but think it’s not fair. We should be sitting at the pool reading a magazine, sipping a margarita and enjoying Apple Mojito Chicken.

I developed this 30-minute meal for Milwaukee Metro Parent’s new recipe column, Cooking with Carrie . Eeeee! That’s me! I was beyond excited / slightly horrified when I saw the logo…

This column will feature easy, healthy, family-friendly dishes every Monday. And Apple Mojito Chicken definitely fits that description. A simple chicken and rice dish is elevated with the fresh flavors of mint and lime then simmered with apple. This dish is so good it will almost make you forget we have a few months of snow and cold left… Enjoy!

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October 19, 2014

Must-Haves for Fall

Between the pumpkin spice lattes, gorgeous hikes and warm apple cider, it’s hard not to be a little obsessed with Fall! And even though most major department stores are already playing Christmas music, we’re only halfway through. I’ve pulled together some of my “must-haves” for this Fall, from pumpkin carving ideas to what yoga poses help our bodies transition to the cold. So read on and take advantage of this beautiful season!

Here are some Fall favorites…

Comforting Slow Cooker Meals - Last week I made the easiest Vegetarian Chili with Pumpkin Biscuits from Cooking Light*. I love slow cooker recipes whose only instructions are: pour all ingredients in and set on low for 8 hours. It is perfect topped with a little plain Greek yogurt and mashed avocado. The pumpkin biscuits were lightly sweet from the pumpkin and honey. We had the leftovers for breakfast topped with a little cream cheese and apple butter.

Photo courtesy of Cooking Light

Brisk, Fall Walks - Haunting memories of last year’s polar vortex have inspired us to take advantage of every second this Fall! From apple picking to pumpkin farms, there are so many opportunities to enjoy the outdoors this time of year. This weekend we learned that a rainy October day is the perfect time to visit the zoo

Creative Pumpkin Carving

Festive Fall Cocktails - I made this apple cider sangria for Thanksgiving last year. It was a huge hit and definitely took the edge off of hosting our first big holiday!

Photo courtesy of How Sweet It Is

Balancing Yoga Poses - I’ve been focusing on balance poses in my yoga classes the past few weeks. With the change of weather, our bodies and minds often feel out of balance, so focusing on feeling grounded during your practice will help you transition to the cooler months ahead.

Photo courtesy of Yoga Journal

Deep, Vibrant Nail Colors - This month the magazines are filled with jewel tones, heavy metals and soft neutrals.

*As part of the Cooking Light Bloggers’ Connection, I will be posting 2 CL posts per month. Thank you for following!

What are some of your Fall favorites??

October 14, 2014

Hello Fresh Review

If you’ve been feeling overwhelmed with trying to make healthy, home-cooked meals during the work week, I really recommend trying a cooking kit company! It’s just so easy. As I’ve started doing some freelance recipe development, I’ve had the opportunity to try a several different companies, and I have to say Hello Fresh has been my favorite. The name says it all! All the ingredients are so fresh, minimally processed. I have to admit, the recipes looked a little boring to me at first, but by keeping things simple, you really get to taste the natural flavors of the food without covering them up with too many seasonings, cheeses, etc.

Just for review, when you sign up for a cooking kit subscription, you’ll receive a box of ingredients in the mail each week - you can decide how many meals per week. All meals should be simple to prepare and take no longer than 30 minutes.

Here are the 3 meals I had the chance to sample…. recipe links included!

Stroganoff Meatballs over Linguine

Toasted Fried Rice with Shrimp

Spiced Chicken with Barley and Avocado Salad

I also love the Hello Fresh Cooking School - a blog that features “how-to” videos and articles, like “How to pick an avocado” or “How to enjoy leftover steak.” This post does NOT contain affiliate links - I just loved this service! Hope it gave you some ideas for delish weeknight meals!