Real Food in NYC

August 20, 2017 | 2 Comments | Holistic Health

Last June, the hubby and I spent an extra long weekend in New York City! It was my 30th Birthday (and his 36th) and I was 6 months pregnant, so not exactly up for a raging party – haha!

So as a combo birthday trip and baby-moon, we hopped on down to New York City for what was to be a wonderful vacation!

Some people are able to make modifications to their way of eating while on vacation, and while we can do that slightly, we more or less stick to what we know works best for us. That way we can feel our best and enjoy our trip to the fullest!

Usually we rent an AirBnB, VRBO or make sure to get a hotel with a kitchenette, and find a grocery store (ideally a Whole Foods) as soon as we get to town. And while we still did this, we modified it slightly because it’s NYC! A HUGE city with enough people to have restaurants to cater to every diet! So I did some research on restaurants that we could enjoy and picked an apartment located smack in the middle of all my amazing finds.

I’ve had many questions about where to eat in NYC so I thought I would (finally) make an actual blog post out of it! Here are all of the places where we enjoyed delicious food:

Hu Kitchen

Gluten-free, Dairy-free Options, Quality Meat, No Vegetable Oils, Paleo, Vegetarian/Vegan Options

Hu Kitchen was my favourite place ever. It was pricey, but that’s what you get for high quality ingredients. As someone who is VERY sensitive to vegetable oils, being able to go out for a few different meals, and not worry about the subsequent inflammation (joint pain, ugh) was amazing.

We enjoyed roast chicken, paleo meatloaf, lots of veggie sides (with cashew cheese!), Jackson’s Honest Potato Chips (purple heirloom potatoes cooked in coconut oil), fair-trade organic coffee with coconut milk and maple syrup (there were so many milk/sweetener options) and some yummy paleo desserts. The hubs had a carrot cake whoopee pie for breakfast on his birthday, and I enjoyed a paleo blueberry muffin!

Springbone

Paleo/Vegan Soft Serve Ice Cream

Another real-food restaurant that serves Bone Broth and lots of gluten-free options. But we went for the 3-ingredient ice-cream.

Chocolate Avocado & Raspberry Banana.

All dairy free and no junk.

Enough said.

Pokeworks

Wild, sustainable fish burritos

Poke works was a little takeout burrito joint, that basically resulted in giant, customizable hand rolls. Wild sustainable sushi-grade salmon, avocado, veggies, sea greens and rice wrapped in a large sheet of nori. We each grabbed a burrito and enjoyed them in Bryant Park before walking over to Times Square to see The Book of Mormon, which was hilarious (and incredibly offside).

Keste Pizza

The best pizza I have had in my life.

Over 50 pizza options on the menu, 10 of which were gluten-free! Although a very strict no changes/substitutions rule, you are able to omit an ingredient. We had gluten-free pizzas that had mozzarella and sheep cheese, and omitted the mozzarella, because we don’t tolerate cow-dairy. They also had several gluten-free beer options!

This tiny, authentically Italian (direct from Napoli!) pizzeria in Greenwich Village is one of the top 5 restaurants I’ve ever been to in my life. And I’m lucky enough to have been to some really nice ones, because my parents, specifically my Dad, plan all their trips around the top restaurants in that city. Guess the apple doesn’t fall far from the tree eh?

We went here for my birthday dinner and we literally didn’t speak the entire time except to say “oh my goodness” and “holy $h!t” over and over. We’ve since sent many people there, both gluten-free foodies like us, and eat-everything-foodies, and everyone has had an amazing experience.

Whole Foods/Trader Joes

Real food in New York City! Gluten-free, paleo, sustainable, vegan deliciousness! — Whole Foods Haul: bacon, eggs, greens, coffee, coconut milk, goat yogurt, clean snacks (potato chips, fruit, applegate meat), cider and kombucha.

Groceries

We rented an apartment right by NYU/Union Square, so we were a 10-15 minute walk from Hu Kitchen, Whole Foods, Springbone and Keste (priorities, amiright??). The first thing we did was stock up on groceries from Whole Foods and Trader Joe’s on 14th. Making breakfast is always how we do things, because it’s hard to find quality breakfast restaurants. Not to mention, when you just get bacon & eggs, it seems expensive for something you cane easily make at home! And to be honest, I love waking up and having coffee and breakfast in my pjs! Especially at 6 months pregnant when I was moving a little slower in the mornings.

We stocked up on bacon, eggs, mango kombucha (a major pregnancy craving, one of my only ones), mixed greens, bananas, sheep-milk yogurt, cold brew coffee which we warmed up in a small pot (so we didn’t have to fuss with grinding coffee, or not having a coffee maker), coconut milk, maple syrup, Jackson’s Honest chips and some clean cold cuts for snacks.

Needless to say, we ate well. Very well. It cost us a pretty penny, but not any more than eating out at every meal. In fact, it was probably less than most people spend on food in NYC! Regardless, quality food is always a priority for us. In lieu of buying me a fancy 30th birthday gift like shoes, jewellery or a purse, we enjoyed every bite of every piece of food, without thinking twice about the cost!

Now, NYC is a unique place, because it is so big, with so many different types of people. So you can find restaurants to fit all diets from vegan to paleo, and all budgets from $2 street vendor meals to swanky high end joints.

But the approach we have travelled to places quite the opposite, and always find success. For example, we spent a week in Rocky Harbour Newfoundland for our honeymoon. Other than seafood, Rocky Harbour was practically a food desert, but we figured it out! Root veggies and broccoli rounded out our fresh seafood dinners every night, which we cooked on our BBQ at the little cottage we rented. It’s definitely possible to eat well, or eat in a way that will nourish your body within your limits, where ever you travel. It just takes a bit of planning. The longer you live this way, the easier it gets!

What tricks do you use for eating well on vacation?

Thai Curry Beef

August 6, 2017 | 2 Comments | Beatty Protocols, Meals, Recipes

Cooking for kids is a game changer eh? And I only have 1! Kudos to you mamas (and papas! #dontforgetdads) cooking for multiple babies. I never truly appreciated the flexibility I had when it was just me and maybe my husband I was cooking for. Timing didn’t really matter, meltdowns didn’t happen if we ate too close to bedtime, smoothies or salads were a totally fine fall-back option. Add in a baby learning to eat and having to be a little extra thoughtful about making sure our meals fit her stage of eating development just complicates things even further!

Since nutrient-dense, home-cooked meals are the top priority in my house (read: non-negotiable), I have had to figure out some ways to get those kind of meals on the table quickly! My favourite tool for accomplishing this is without a doubt, my Instant Pot. I use it several times a week and honestly don’t know how I would manage without it! Things are usually a little crazy in the mornings, so while I could put dinner in the slow cooker, it goes much more smoothly if I can throw it in the instant pot during her afternoon nap around 1-2ish. (Bonus: you can put frozen meat in it too! So I only sort of have to plan ahead.)

Instant Pot Love

This amazing gadget is especially helpful because the easiest meat for my almost 11-month old to eat, is anything that is shredded or pulled. Chicken thighs, pork shoulder and stewing beef are top choices right now. Considering the fact that it’s the middle of summer, stewing beef doesn’t normally come in to the rotation. But it’s such a great food for her – both developmentally and nutritionally – that I was determined to figure out how to use it in a way that wasn’t just plain ol’ stew!

This recipe for Thai Curry Beef is a typical weekday recipe for me – a non-recipe recipe as I like to call it. A “throw it all in the instant pot and see what happens” recipe. And boy did it turn out delicious! It’s now part of the weekly rotation and we all love it – especially the kiddo!

Thai Curry Beef

2017-08-06 06:32:12

A quick recipe with only 10-15 minutes prep TOTAL! Delicious, family-friendly, nutrient-dense and flexible!

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Prep Time

15 min

Prep Time

15 min

Sauce

1 cup bone broth
1 onion, diced
1 tbsp green curry paste (I like Aroy D brand)
1 tbsp fish sauce (optional, but it takes it to the next level)
1-2 cloves of garlic (or 2+ tsp garlic granules/powder)
½ tsp salt

Beef

2 lbs stewing beef (grassfed preferred)

Final Touches

4 cups baby spinach, roughly chopped
½ cup full-fat coconut milk
cilantro, for garnish
green onion, for garnish
sweet potato noodles, zoodles, cauli-rice or white rice for serving

Instructions

Combine broth, onion, curry paste, fish sauce, garlic and salt into the bottom of your slow cooker. Mix well.
Add in stewing beef. Cook on low all day (minimum 8 hours).
Stir in ½ cup coconut milk and spinach about 10 minutes before serving. Heat through.
Serve on sweet potato noodles, zoodles, cauli-rice or white-rice, topped with cilantro and green onion.

INSTANT POT DIRECTIONS

Combine sauce ingredients in bottom of the instant pot.
Add stewing beef, secure lid. Press "Meat/Stew".
When done, let it return to pressure naturally and ideally let it sit in warming or slow cooker mode for another hour or so. You can let it sit more if you have the time!
Stir in ½ cup coconut milk and spinach about 10 minutes before serving. Heat through.
Serve on sweet potato noodles, zoodles, cauli-rice or white-rice, topped with cilantro and green onion.

By Amanda Naturally

Amanda Naturally http://www.amandanaturally.com/

Cold Brew Coffee

July 18, 2017 | 2 Comments | Beatty Protocols, Beverages, Recipes

One of my favourite things to do is listen to Podcasts. I’ve always enjoyed listening when driving or walking the dog, but especially since becoming a mom since my time available for learning has plummeted. Podcasts let me consume content while doing something else! The Balanced Bites podcast is one of my favourites, and it was also the first place I learned about Cold Brew Coffee (a popular brand in the USA is a sponsor).

Fairly early into my coffee journey (I started enjoying a cup daily midway through high school. I blame my parents! lol) I realized iced coffee was amazing. But my favourite was a super sweet fake dessert iced coffee from Starbucks – so not super ideal for health. Then one VERY HOT summer working on a rooftop restaurant in Toronto, I started drinking plain ol’ iced coffee with some milk and sugar. I quickly learned that the best results came from brewing an espresso, chilling it and then turning it into iced coffee – that way it wasn’t watered down like when you brew coffee and try to chill it quickly with just ice! But it also took forethought.

Fast forward to this summer, where my coffee obsession is fairly high (this time I blame the baby. Ha!) and it’s hot. I’m often heading out in the morning when I want my second coffee, and can’t stand drinking hot coffee on a hot day. I tried to make an extra pot in the morning and chill it for later, but it doesn’t usually happen. That’s why DIY Cold Brew entered my life.

Cold Brew Coffee is exactly as it sounds. Coffee that’s been brewed cold, instead of with hot water. There are many reasons for the rise of Cold Brew Coffee – with the most common being the smooth, rich flavour it has combined with the less acidic feeling in the stomach. I like it because it takes 1 minute to prep and allows me to have iced coffee all week! Here’s how:

Homemade Cold Brew Coffee

1. Measure out ¾ cup of organic, fair or direct trade coffee (why direct trade?), ground on the coarsest grind setting you have. I’m sure a high powered blender would work if you don’t have a coffee grinder. Fine grind = bitter coffee, so make sure it’s coarse! Coarser (like with a mortar and pestle coarse) is better than fine any day!

2. Dump coarse-ground coffee grinds into a 1L jar.

3. Add 3 cups of filtered water to the jar. It can be cold or room temperature. Secure lid and place in fridge for 12-24 hours. (Note, after making this once, I no longer measure the water because I know that the jar is almost full with the water and grinds combined!)

4. After desired length of brew (I like 18-24 hours best), remove from fridge, strain into another jar and voila – you’re done! Coffee for the week, or a few days if you are sharing with someone.

Keep in mind that cold brew is MUCH higher in caffeine. So enjoy smaller servings and/or water down with water, ice and your desired milk (I like full-fat coconut milk or grassfed cream). I also like to sweeten with a touch of maple syrup!

My favourite way to enjoy cold-brew is:

small cup, filled with ice
½ cup cold brew
¼ cup water
2-3 tbsp coconut milk
1-2 tsp maple syrup

You can also heat up cold brew and enjoy it like a normal cup of coffee! I do this on Crossfit mornings, when I want cup of coffee fast, and don’t want to wait for it to brew. I can have a delicious cup of coffee ready to go in less than a minute!

Are you an iced coffee drinker? Or are you a purest and only enjoy a cuppa joe hot. Share your favourite way for enjoying this delicious vice in the comments below!

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