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Tag: seasonal eating

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Summer…we’re so ready for you!

The longer days, early morning walks & gardening, evenings that stretch & are full of fun & play until dark, backyard hangouts, BBQ’s, family gatherings, vacations, pool time, dining al fresco. So many things to love about summer!… *This week has been a heavy one. Thinking of those families who will have a very different summer than they had hoped for, our thoughts & prayers are with them, and I’m committed to living in defiant hope & making the impact we can, right here & now, in our families & communities.*…And with that…comes the inspiration to make sure our health, vitality & energy match our summer bucket lists & plans. Here’s a quick round up of summer essentials, recipes, workouts I’m loving, summer beach reads, and more. Cheers to the long weekend & the start of summer ‘22! May it be memorable & wonderful in every way.
Maddy’s Good list summer roundup: 

*The perfect summer salad (that can be paired with grilled foods or as a stand alone dinner)—shared the recipe over on insta 😉 (tag me if you make it!)

*HIIT workout: when you have 20 min & want to get your sweat on before you tackle the day.

*Beach read, Genius zone: I’ll be bringing this one on vacation with me & discussing with my inspired reads book group…summer is a perfect time to focus in on our zone of genius & what inspires us & allows us to live more creatively. The world needs that from you.

*Kids craft roundup: try these to make memories on the long summer days 

Share what’s on your summer bucket list & essentials for this beautiful season!
My summer healthy essentials roundup:

*Hydrate for natural electrolytes (great for kids & moms & we make popsicles with it!)

*Stress relief for anyone who’s extra busy in summer (mommas ;))

*Peach energizing tea: summer in a glass & a perfect midday boost without caffeine

*Sustained energy boost for all day energy/focus (*free with order!)

*Vitalizer for complete daily nutrition on the go

*Life shake for yummy summer lunches (try the limited edition peach!)

*7 day healthy cleanse: the easiest way to feel & look amazing from the inside out!

These have been powering me through summers with all the energy & vitality I could ask for since 2012…so grateful I get to share them with you & see the impact it makes!
Happy clients tell all:

“J & I are loving the dream serene!”

“I need to do another healthy cleanse soon”

‘I’m feeling less anxious & I’m down 6lbs in 2 weeks”

“This sustained energy boost is incredible!”

*Let’s make your summer the best yet!
Email me hello@maddypidel.com for your free 15 min health or life design consult!
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Loaded chicken tortilla soup: perfect for fall evenings & postpartum mommas ;)

I had a big response/request to share this recipe when I posted about making it on instagram. I know some people like to bookmark/save blog links vs insta stories so I’m sharing it here.

This recipe came into my awareness through a magazine (Costco–via Kim Holderness’ new cookbook “Everybody Fights”) …and was pinned on my pantry door in preparation for my postpartum season with Nellie… “Chicken anxiety tortilla soup” was the original title-and I loved what was in it–knowing I might doctor it up a bit. The secret/surprise ingredient from the original recipe is a can of coconut milk…gives it just a creamier edge & blends perfectly with the hotter flavors of the soup–I think it’s the right balancing act, and packs a nutritional punch too, perfect. The spices in it are what gives the recipe its name—cumin and tumeric are known for their calming effect even while warming the blood—this is a perfect soup to make for a momma in her postpartum phase–the collagen & nutrients of the bone broth, the soft veggies of all kinds & the easy to digest & warming palette (spices) make this perfect for her. If you’re trying to sneak more veggies into your kids–or husband–they will never guess that this is loaded with goodness

So if you’re like me…and value the benefits of a home-made bone broth—then grab your organic rotisserie chicken, strip the meat off, and make your bone broth the day before (or in the afternoon if you’re planning this soup for dinner). It calls for 2-3 cups of broth, which is about half what you’ll get from simmering your chicken bones on low for 3-4 hours (and hence, why I offer a generous doubling of this recipe–it keeps well & just seems to get better the second time you warm it up!)

This recipe got some of it’s additions from my kitchen (the peppers) because we were using them for part of my brand update photo shoot (can’t wait to share more soon!)…and of course they weren’t going to waste. I adore the bright color & bright taste they add to this, after some mellowing by sauteeing, of course.

Fall Calming Chicken Tortilla Soup

*4-6 cups of bone broth, homemade or from a container *depends on how *soupy* you like it, and how much of each of the below you add…

*1-2lbs cooked chicken, cut/shredded finely

*1 can (13.5 oz) coconut milk

*2 zucchini

*2 cups carrots, chopped (I used baby carrots to save some steps)

*1 can 28 oz organic diced tomatoes, drained

*4-5 mini peppers–orange, red, yellow, well chopped

*2 medium onions, chopped

*4 garlic cloves, minced

*2 tsp ground cumin

*2 tsp ground tumeric

*2 tsp smoked paprika

*Salt & pepper to taste

*Olive oil for sauteeing veggies

Get the broth warming, and throw in the chicken & coconut milk. Saute the veggies in batches–I did onions & garlic with zuchinni, carrots seperate, and then peppers, since cook times vary to get them soft. Add to soup. Throw in your spices & simmer for 30 min while you take a brisk fall evening stroll or toss the football in the yard with your kids.

Serve with sour cream, avocado slices and/or shredded cheese, and tortilla chips—either on the side or crushed up in the soup, depending on your preference.

Cheers! Enjoy this warm hug of fall comfort in a bowl, from my kitchen to yours.

~Maddy

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A postpartum meal–to give, or receive

I LOVE the tradition of showering new moms with meals, after a babe. It’s a simple, perfect way to support her and her family, in those moments when she needs extra rest and less to think about (food shopping!)…so, when I get the chance to do this for friends, it makes me so happy.

I decided on this seasonal meal because it emphasizes eggplant, which is known to be very good for toning/healing the cervix after birth. It’s hearty while being vegetarian, and is a favorite that can please the hub and kids too.

The side dish is a beet and goat cheese salad, filling and beets are an incredible detox food…giving a gentle cleanse to the organs—so perfect for a pp momma.

And for dessert–a seasonal crisp–light and refreshing…we chose blueberry, you can do peach or any flavor that suits you and the season, and who you’re making it for.

And…adding a loaf of fresh bread and a bottle of wine will make it a treat that truly honors the beautiful mother and her family in this special season.

There are a number of steps to this meal, but if you get into a flow and do all of it in overlapping stages, you can get it all done in the space of a…say…6 month old afternoon nap time 😉

Eggplant Parm

*1-2 medium to large eggplants, organic is best

*1 jar of local marinara sauce

*1 log (10-12oz) of fresh/local mozzarella cheese.

*2-3 eggs (blended in a bowl)

*3/4 c. whole wheat flour, for breading

*olive oil, for medium saucepan, and bottom of the 9×13 dish that you’ll be baking the eggplant parm in.

*Salt & pepper to taste

Blueberry Crisp

*1-2lbs of organic blueberries, seasonal.

*1/2 cup butter (softened)

*3/4 cup oats

*3/4 cup brown sugar–sprinkle 1/4 cup on the fruit and let it sit for 30+ min while you’re doing other things. The other 1/2 cup will be for the blueberry crumble.

Beet, goat cheese and lettuce salad

*1 small log organic goat cheese

*1 container of mixed greens, or 2 heads of lettuce

*3 med beets, roasted, peeled, cooled and chopped (see below).

Serve with balsamic vinegar and olive oil, lightly tossed right before serving.

Throw the beets in the oven at 400 to roast in tinfoil. It will take about 40 min to an hour, depending on how big they are. I had one monster one from the farm, and 2 smaller, so I took them out at different times (poke a knife in to be sure its buttery soft)…then peel the skin off once they cool, chop, and they are ready to go in the salad later on.

Next (while those cook) prep the eggplant parm.

Prep the 9×13 baking dish, and heat the olive oil until hot. Take the medium sliced eggplant and dunk to cover, first in the egg, then in the flour–to bread it. Throw 3-4 into the sizzling oil at a time, and cook until slightly brown on one side, then flip. Note, depending on how thick you cut, and their pan cook time, they may not be fully tender in the middle. That’s ok, because you bake them with the sauce and they full cook at that point.

Once you’ve arranged these eggplants in a single layer (usually 6 for me, when using the 9×13)…then we go to the sauce and cheese layers. Dump some sauce to cover, and throw a slice of mozzeralla on each eggplant slice–very satisfying to the organized mind 😉

Complete these steps until you have 2-3 layers, with the sauce and mozzarella on top. Then you can put it aside, to have the baking take place at the new momma’s home (so it’s hot and fresh) or, bake it at your place to simplify things for her. 350 oven for 20-30 min, until you see it bubbling well. (Note, can be baked in conjunction with the crisp…efficiency!)

Finish assembling crisp (fruit with sugar has been sitting), use a pastry cutter to cut in butter, oats, and brown sugar. This is gluten free, and OH SO good. Then crumble the oat mixture on the fruit, and let it sit…again, either bake at home and bring warm, or pop it into the oven at her place so that the smells of baking dinner and dessert are part of the experience.

As a health coach, food is definitely a love language for me, and I love supporting moms (and being supported!) during postpartum, a time of special attention, love and rest for mommas who are doing so much work in healing and feeding, loving on their babies.

I hope you enjoy this and let me know what you think–if you’re bringing it to a friend, be sure to make double so you feed your own family too 🙂 And if you’re a new mom, send this link to someone who will be happy to make it for you!

With love,

maddy

Check out my posts on postpartum nutrition, healing and reflections after my 4th (born January 2019)

Currently postpartum? I made a special stretching series that helps us focus on loving & honoring the postpartum body, while building new layers of strength and body image.

I started a postpartum community on FB a few years back, it’s been a wonderful community, chatting all things thriving in postpartum (and that could be 3 weeks or 6 years after baby).

And…let’s connect on instagram! I’m @maddypidel.

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Super simple and delicious apple crisp! (GF and paleo variations included)

I’ve seen the pictures of you all with your cuties, out in orchards, and we went yesterday and did some damage there ourselves…lots of tree climbing, and fun, and finding tiny apples for their baby brother–they really got so into it…it was just the girls and I, and my dear cousin Lucy–Ambrose was passed out after our fun family hike, and Joel was happily chilling with him. I enjoyed the quality time with these two, they are just so grown up these days and I laugh often at their witty comments and overall zest for life…

The orchard was empty because it was the end of the day!–total win–which, by the way, you have to check out. It’s been in the same family as a farm since it was bought from the Indians in the 1700’s! In Litchfield Country. It was right at sunset we had the most gorgeous vistas on 3 sides as we picked, I would have come just for those.

SO, what do we do with all these apples lying around? Here’s a super fun, simple recipe that you can feel good about eating for breakfast, lunch and dinner…and, dessert;)

I made ours Gluten free (coconut flour, easy substitution) and you can easily make it paleo as well with the addition/sub of coconut sugar, or honey instead…Keto would be stevia, didn’t figure out the quantities for that, but the apples you choose could be balanced/sweet enough that you don’t need extra sugar in the crumble topping! So get creative, have fun, feel free to enlist some little hands to help you, and enjoy this delicious seasonal favorite.

Pro tip…try pairing it with Talenti Coconut icecream instead of vanilla or whipped cream–just might blow your socks off:)

Super Simple Apple Crisp

(6 ingredients, optional GF/Paleo variations)

*Apples–2-3 lbs, peeled and sliced thin. I like to do a blend of tart apples for the best crisp flavor. This time we picked Ida Reds and Empire apples, so this is a combination of those. Get creative, and enjoy the local flavors available to you!

Optional but encouraged: sprinkle some fresh lemon juice on these and let them sit in the buttered pie pan while you make the topping.

*1 stick butter, some for the pan, some for the topping.

*1 cup organic oats

*1/2 cup organic brown sugar, raw sugar, or coconut sugar (for paleo), or 1/4 cup honey…consistency will be trickier but it works.

*1/2 cup flour: coconut flour, regular flour, or omit if you want.

Optional extra seasonings: 1/2 tsp salt (if butter not salted) and 1/2 tsp nutmeg

Directions:

Prep the 9 in glass pie pan with butter, then peel, slice, layer in the apples with lemon juice and cinnamon mixed in, let them sit while you prepare the crumble.

Cut butter into oats and flour & sugar, using a pasty cutter. I’m not kidding, it’s truly the way to go. Channel your inner Julie Child and enjoy.

Preheat the oven to 350.

When the pan is 3/4 full of apples, pour the topping in, and throw them in the oven for 15-20 minutes…look for brown and bubbling on the edges, and that the apples are softening on the underside when you check them. You may want to turn it down to 325 if it’s browning on top after less than 15 minutes, as you need the apples to thoroughly soften and cook down a bit. Ovens are so varied so be sure to keep a close eye and trust your judgement. You’ll smell the heavenly fall flavors, and I dare you not to eat it while it’s warm!

 

Serve with your icecream, fresh whipped cream or side of choice–cheers to October and delicious seasonal treats!!!!

If you make this, tag me on social and share with friends–love simplified seasonal eating!

AND! Check out my new seasonal meal plan offerings–for more of the favorite fall and winter flavors we love, also simplified…here! Amazing new trial program happening now through the end of the year–would love to have you join us for weekly delicious seasonal recipes up until the new year!

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More seasonal eating: fall quiche flavors

I don’t know about you, but for me, quiche is the perfect fridge cleanout/catch all dish. I always have the basics around (eggs, cheese, milk) and the crusts are easy to get pre-made nowadays or make your own if you prefer that route. Here’s a good GF recipe if that supports you.

These are made with roasted sweet potatoes, ham, spinach, and bacon and onion (2 diff varieties)…and I’ve made them in the fall in the past with corn, roasted tomatoes, and of course, butternut squash and apples if you’re feeling very fall adventurous.

Sweet Potato, Ham and Spinach Quiche (with bacon option)

2 pie crusts for 9 inch pies

2 large sweet potatoes, diced small and roasted at 425 with olive oil until brown, with salt and pepper (can do ahead)

1 package ham, diced or 1 package bacon (cooked, and crumbled), or do one pie of each, like we did!

1 large onion (so half an onion) diced for 2 pies

2 cups spinach–optional to cook it down first, I let it cook down in the eggs.

Egg filling for each quiche (I always make them 1 at a time to get the right amount poured in, and works for scaling to more than 2 quiches)

*6 large organic eggs

*1-1 1/2 cup milk, depending on how milky you like your quiche (and how full of ingredients the pans are)

*1-2 cups swiss/gruyere grated cheese blend…can get from trader joes to save time

Salt and pepper to taste

Directions:

Line the pie crusts into 2 pie pans

Prep in advance: I suggest roasting the sweet potato and cooking/crumbling the bacon a few hours in advance.

As you’re chopping the ingredients, you can be throwing them into the pan this way (or pull them out of the fridge…shortcuts).

Blend wet ingredients in a bowl with fork until well mixed, then pour it on in.

For baking quiches, there’s an art to it…getting the thing cooked through without burning the crust. You’ll want to start it at 375, and then after 15-20 minutes, turn it down to 350 or 325 to let it cook until solid, which should be another 15 minutes or so but each oven and each quiche batch seems to be different, so definitely keep an eye on it.

And prepare to enjoy! Best served with family, friends, a glass of wine or fall cider, and a fresh salad. Cheers to healthy fall comfort foods.

We always make the 2 quiches and for our family it makes great leftovers–it goes in the girls’ lunchboxes, makes a super easy breakfast to reheat, etc.

Bon Appetit!!!!

 

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4th of July fav: Patriotic Fruit Pizza

This is my all time favorite summer dessert from childhood. The recipe was shared by some close friends, and then my family morphed it into a patriotic theme since we were very into celebrating all things 4th of July…I remember making it all growing up, and posing with my sisters and besties with our flag pizzas–so it was a fun moment to do the same with Emma this year. All 3 of mine added their personal touch to it (cough) and while it neared disaster when Ambrose decided to play toss the blueberries onto the flag, we had a great time and made a memory. It’s super easy to make the dough and the cream cheese frosting in advance (read: before the kids are up) and to do the decorating later. Pro tip: it’s best really cold so see if you can give it an hour of fridge time after frosting and decorating, before serving.

I changed the recipe in a few ways from how it was passed on to me: I made the crust gluten free…because–happy bellies and equally yum! And I increased the quantities of crust and the frosting because you just can’t have too much of those flavors to balance out the fruit, and it’s meant to fill a large rectangular pan. 

Seriously–how can you go wrong with these colors and summer flavors? Seasonal eating? Yes please. Obviously if you can find local strawberries and blueberries, even better! But it will be amazing regardless.

Here’s the combination of flours I’ve landed on for most of my gluten free variations–I find the flour textures balance each other out–and you’ll want to double check the oat flour–some brands are labeled gluten free while others say “may contain traces of wheat”…the coconut flour is heavy, and cooks up denser, so the tapioca flour seems to add the right balance. Have fun experimenting and let me know how you LOVE this recipe!!! I dare you to make it only once this summer:)

Fruit Pizza–patriotic and gluten free

Ingredients:

Crust:

  • 1 1/2 sticks butter
  • 1 cup powdered sugar (can possibly substitute coconut sugar or raw sugar but I didn’t want to mess with my childhood memories..and the crust is super thin so it’s not too sweet).
  • 2 1/4 cups gluten free flour:
    • 1 cup oat flour
    • 3/4 cup coconut flour
    • 1/2 cup tapioca flour

Cream cheese frosting:

  • 12 oz cream cheese–you can get (full fat) whipped variety that blends up really well.
  • 1 1/2 tsp vanilla
  • 3/4 cup powdered sugar

Directions:

Combine butter, flours and sugar. Use a pastry cutter for best effect, and finish with hands. Flatten into cookie sheet crust, and bake for 15 minutes, or until golden brown (recommend you poke some holes with a fork so it doesn’t puff on you).

Then mix the cream cheese, vanilla and powdered sugar for the topping. Spread onto a completely cooled crust.

Layer fruit in the patterns of your choice.

Refrigerate an hour, then serve!!! (Can be stored up to 24 hours before for fantastic taste!)

Crust is totally cooled (we went for a hike and errands in the meanwhile)…fruit washed, strawberries just have the ends trimmed.

Make it happen! And enjoy the process:)

This is when things got a little exciting 🙂 Luckily most of it ended up where it was supposed to and the older girls modeled how best to spread and place the fruit…

Voila!! It tastes even better than it looks!

Loving her toothy grin, and these fun slower summer days together…

She wanted to add marshmallows for the stars…but was flexible when I convinced her that the fruit would taste amazing on it’s own…she’s all about the inspiration, and artistic process, so I’m sure we’ll be doing lots of fancy baking this summer. Share with me pics when you and your loved ones make this–that is my favorite part!

Happy 4th to you all!

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Summer salads! 3 seasonal sensations that are simple and crowd-pleasing

This time of year, with the abundance of seasonal veggies and varietals, it’s such a no brainer (and treat!) to eat salads throughout the day. With the fresh ingredients, the cooling effect on hot days, and the fun and easy ways to adapt/incorporate whatever ingredients you have on hand in fridge or in garden, it’s no wonder everyone loves a good summer salad. Here is a round-up of 3 of my standing favorites, with direct inspiration from the contents of our own humble little garden that is producing in plenty.

I hope you’ll take a moment to comment and share your family’s favorites in the comments below–it’s always fun to mix things up.

This year with lettuce and kale and spinach growing abundantly right outside my window, I’m getting daily inspiration for salads, and if you’re growing greens, they are crying out for fun new variations. For the last recipe, it can be made even heartier (lunch status) with added quinoa, or left on it’s on as a dazzling side. Enjoy–let me know which ones you make, and tag me if you share pics of these at all your summer bbqs and gatherings!

Beet, Goat Cheese and Fresh Lettuce Salad

*Note: this requires some time for cooking the beets, so you may want to do it in 2 stages, roasting earlier in the day, and then prepping salad at dinner time or when the guests are around*

Ingredients—simple!

  • 4 farm fresh beets
  • 2-3 medium heads of fresh lettuce–the variety is up to you and what you have around–I prefer the crunchy green variety
  • 1 small log of goat cheese-organic
  • Extra virgin olive oil and balsamic vinegar, salt and pepper

Directions–also simple:

Wrap the beets in tinfoil (individually) and roast at 375 for 1-1.5 hours, depending on size. After an hour, check them all and some of the smaller ones may be done, the bigger ones may take up to 1.5 hours to get to where you can easily cut into with a butter knife. You’re going to want to let them cool, then peel them with your fingers by gently tugging on the skin, it should come off easily, and then you can trim any tough spots and cube into small cubes.

Prep the lettuce–wash/dry/tear to your desired size. Dump the beets into the salad and crumble half of the goat cheese log. Toss the EVOO, balsamic in and salt/pepper to taste, it does better to toss the full salad rather than doing it serving by serving.

You can adjust quantities depending on how many people you’re serving, we tend to have this last us for several salads (storing the prepped beets in a bowl for easy assembly)…and believe me, just because it’s stupid simple, doesn’t mean this isn’t one of the tasty things you eat this summer. Don’t believe me? Try it!

 

Watermelon, Mint and Feta Salad

This one is to die for. And I bet you have many of the ingredients readily available during these summer days. I highly recommend planning an entire BBQ or family taco night with chili corn, etc around this dish–it’s so memorable.

The lime zest dressing is fun, but totally optional: the 3 flavors stand together so perfectly on their own that often I just serve it that way–it’s up to you–have fun with it!

I

Ingredients:

  • One whole organic watermelon, cubed (on the small side)
  • 6 oz feta cheese (may not use the entire container)
  • 3-4 generous sprigs of mint, fresher the better–roughly 1/4-1/2 cup when finely chopped
  • Freshly ground salt and pepper
    • Optional dressing:
      • 1 tbsp lime juice
      • 1 tsp lime zest
      • 3 tbsp EVOO for drizzling

Directions:

Cube the watermelon, toss into a large bowl, add the cheese and chopped mint. Season as you see fit. Enjoy. It will last for up to 48 hours (gets more liquidy but holds flavors well) so make big batches and enjoy often!

YUM. Enjoy that and see how long it sticks around when you make a batch. I find myself eating it with every meal when it’s in the fridge.

Finally, a throwback classic from a few years ago on my other food blog, this is an all-time favorite, and while it takes a bit more work than the 2 above, it lasts well in the fridge and works well for lunches and accompanying any sort of BBQ dishes, like meats. Just trust me, you have to try this.

Massaged Kale Salad with Roasted Tomatoes and Sunflower seeds

Kale is a bandwagon many have jumped on, with good reason. I love that the massaging of the salad makes easier to digest and brings out all the great enzymes and flavor of the kale, and it will last well for several days, so make a weekend batch and enjoy!

Ingredients:

  • Small tub of cherry or grape tomatoes
  • 1 bunch kale (lacinato or curly)–this year I’m growing purple kale in my garden, and its fun for added color
  • 1/2 cup red or white quinoa
  • few handfuls of chickpeas
  • Red onion chopped and roasted with the tomatoes
  • 1/4 – 1/2 cup grated pecorino cheese  (I was fine without having this…it’s up to you)
  • 1/2 cup roasted sunflower or pumpkin seeds

Dressing:

  • 1-3 cloves garlic
  • juice and zest of 1 lemon
  • lemon olive oil if you have, or regular olive oil works too
    • honey balsamic is a wonderful, though not essential addition–mellower than traditional balsamics but gives it the edge you need…

Now go for it:

Preheat oven to 400F. Cut tomatoes in half, along with diced red onions, place in baking tray lined with aluminum foil, pour over a little olive oil, salt and pepper and pop in the oven for 20-30 minutes until soft. On a separate tray, roast sunflower or pumpkin seeds for about 8-10 minutes until brown.

Rinse the quinoa well to remove the bitter taste, and prepare as the package instructs you:)

Rinse kale and then tear up the leaves into small pieces. Remove stems…Emma really wanted them in the salad so they did end up in it again at the end…thanks for the extra fiber, lovey.

For the salad dressing: crush 1-2 cloves of garlic with 1/2 teaspoon salt. Add the lemon juice and whisk all together adding the oils and vinegars to taste.

Then have some fun massaging your kale with the dressing! In a large boil, combine the kale with the salad dressing.  Massage/rub the leaves with the dressing vigorously. You’ll notice the leaves start to soften and wilt. Then add the cherry tomatoes, onions, chickpeas and quinoa and mix it all up. Top off the salad with the roasted sunflower or pumpkin seeds.

*Note, quinoa can be omitted if you’re looking for more of a side salad with a meal, but with the quinoa it stands alone as a healthy iron and nutrient-filled lunch.