Blooming Where You Are Planted

Bloom where you are planted

Today’s post is a bit of a departure for me. It is just as much for me as it is for you. I have been thinking often about mental fitness and practicing a positive mind in the midst of setbacks, letdowns, and failure. More specifically, carving out your own path to success. Some people graduate with degrees and know exactly what they want to do. The job is there, they can see it and go for it. But what about those of us that have a passion for something and can’t quite define how to turn it into a career or anything that we can survive doing? For example, I love creating moments with food and sharing that through photography and with the recipes I post here at Fresh and Fit. I didn’t know when I started Fresh and Fit that a love for photography would bloom. Then it became more and more clear how to hone in on that.

I first needed to practice. I wasn’t (and currently am not) going to be an acclaimed food stylist out of the gates. In order to become great at what we love, we have to practice. We must embarrass ourselves, disappoint ourselves, frustrate ourselves, and do it over and over again. Repeat the process on a regular basis. Make a habit out of failing, until finally one day, through the metaphorical lense of the camera, we began to see our mistakes clearly and start to correct them. The branches that have fallen in our paths are easier for us to pick up and set to the side so we can keep going. We have to turn what discourages us; the not knowing, the confusion, the sense of intimidation, into what encourages us. Those are our lessons. We are our own teachers. The setbacks are the twists in the road that are narrowing you and me to where we are meant to go.

Then, for some of us, there is that ever-looming need for urgency. “I am (insert age here), when will I catch up to my peers and have my own success?” There are the feelings and thoughts of not fitting in because you don’t have a lucrative career. But we must remember to stay in our own lane and also practice our confidence in the unknown. Is a flower that blooms late in the season any less beautiful than one that peaked in early spring? Of course not. We all have our optimal time to peak. When the conditions are just right and we are strong and nourished. By now you are probably sick of the metaphors, but I believe they are important to the visualization process.

In addition, you and I must remember that the way we manifest and express our passion may change while we are on the path to our destination. Don’t guilt yourself if that happens. That is intuition guiding you. Always listen to intuition. We have to tweak things as we go. But the key is that we keep going. I encourage anyone who is just starting out on a path less traveled to put one foot in front of the other. Day by day. Start a list in your smart phone. Jot down your top passion and then start a sublist underneath with small goals to get you started. Let’s say you want to become an avid gardener and teach others to do the same. Then maybe your goals would be buying a book on gardening, starting a small herb garden, and creating a social media page to share what you are learning. Once you’ve got the ball rolling, you can create your next list of goals. Eventually you may decide to open a greenhouse and sell what you grow, or maybe write your own book. It will become more and more clear. For now, keep it small and perfect your craft. Then, when the time comes, bloom.

Triple Chip Cookies

triple chip cookies

Happy Monday!

Today I am going to share this decadent recipe for triple chip cookies I came up with using our farm fresh eggs. We started getting fresh eggs from a local farm a few weeks back. It is pretty surprising to see the difference between the local eggs and the ones we usually buy from the natural food store. The natural food store eggs are triple the price and have a thinner shell with a yellow yolk. They are pasture raised and organic, but compared to the farm fresh eggs with a thick shell and almost orange yolk, it makes me wonder if they were really all that great to began with. The farm eggs are only $3.00 for a dozen! It is a win win if you ask me.

Although this cookie recipe is not high in the health department, I do always try to use the best ingredients I can get my hands on. This is the “balance” part of a healthy lifestyle. If you told me in order to be healthy I would have to give up my sweets, well I wouldn’t be so happy, and that wouldn’t be healthy. So use great ingredients and support local. You just might end up saving in the long run.

Now onto the cookies. They are made up of chocolate, peanut butter and white chocolate chips. They came out nice and crispy on the outside with a chewy center. Great for dunking!

1/2 c grass-fed butter, softened
1 c organic brown sugar
1/2 c organic peanut butter, room temperature (I used chunky)
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1.5 c organic all-purpose flour
1/3 c chocolate chips (I use dark, 60% cacao)
1/3 c white chocolate chips
1/3 c peanut butter chips

Yields 24 small- medium sized cookies.

Preheat oven to 350 and line two baking sheets with parchment paper.

Using a hand held mixer, cream together sugar and butter, about 30 seconds.

Add egg, peanut butter and vanilla. Mix an additional 30 seconds.

In a separate bowl, combine flour, baking soda, and sea salt. Slowly mix dry ingredients into wet.

Stir in chips. Form into balls and place on cookie sheet 2-3 inches apart.

Bake 11-13 minutes. Allow to cool 10 minutes on cookie sheet before removing.

triple chip cookies

* I left my first batch in for 11 minutes for a softer cookie and the second batch in for 13 minutes for a more golden crunchy cookie.

* I did not allow the batter to cool before forming into balls and I did not find that they spread too much.

triple chip cookies

Grilled Chicken and Corn Salad Tostadas

Grilled chicken and corn salad tostadas
With the weather slowly getting warmer, I am looking for new ways to cool down our dinner recipes. It is nice after a long day to enjoy a crisp and refreshing salad, but even a salad lover like myself wants some variety now and then. Enter the ‘Grilled Chicken and Corn Salad Tostada.’ Think of it as a Mexican twist on traditional chicken salad. This recipe was originally shared with me by my mother. I added Greek yogurt to the recipe for a nutritional boost. I also threw in fresh diced red onion and cilantro for extra crunch and freshness. I hope you will add this dish to your spring and summer recipes!

2 chicken breasts
3 c frozen corn
1/2 c red onion, diced
1/2 c sour cream
1/2 c greek yogurt
Sea salt and black pepper to taste
Chili powder to taste
1 bunch cilantro, chopped
2 cups shredded lettuce
4-6 corn tostadas
Hot sauce

Season chicken breast with salt, pepper and chili powder on each side.

Place on a grill or flat top over medium heat. Cook each side 10-15 minutes.

In a medium pan over medium heat, cook corn until lightly charred, stirring occasionally.

Shred cooked chicken. In a large bowl add corn and red onion. Stir.

Add sour cream and greek yogurt. Stir well.

Grilled chicken and corn salad tostadas

Place shredded lettuce, chicken salad mixture, cilantro and a few shakes of hot sauce on a tostada.

Grilled chicken and corn salad tostadas

Enjoy!

Strawberry Shortcake Muffin Top Cookies

Strawberry Shortcake Muffin Top Cookies

In honor of the first day of spring, I want to share with you these bright and fruity strawberry shortcake muffin top cookies. That’s right, they are so light and fluffy that they are a hybrid of a muffin and a cookie. They are made with quality ingredients and fresh ripe strawberries, a seasonal springtime staple. Happy Spring!

1 and 1/4 c organic non-gmo all purpose flour
1 cup diced organic strawberries divided
2/3 c organic brown sugar packed
1 tbsp organic granulated sugar
1/2 c grass-fed butter softened
1 cage-free organic egg
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
2 tbsp lemon zest
1/2 c organic powdered sugar
1 tbsp organic whole milk

Preheat oven to 350. Dice strawberry, purée half in a food processor and toss the other half in a small bowl with granulated sugar.

In a medium bowl using a hand mixer, cream together butter and brown sugar. Add egg, puréed strawberries, lemon zest and vanilla, mix until just combined.

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In a separate bowl, combine flour and baking soda and salt. Mix dry ingredients into wet.
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Stir in sugar coated strawberries.

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On a parchment paper lined baking sheet, place dollops of dough 2 inches apart using a tablespoon or ice cream scoop.

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Bake for 12-14 minutes. Allow to cool.

For icing, mix together milk and powdered sugar, drizzle over cookies with a fork or piping bag.
Strawberry Shortcake Muffin Cookies

Strawberry Shortcake Muffin Top Cookies