1-219-765-8600

carol@inkwellcoaching.com

Crown Point, IN

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March 14, 2024

10 Muscle Building Tips for Women

Most women I talk with would like to build more muscle and lose more fat. While strength or resistance training is a key component to building muscle,

March 7, 2024

A Taste of Spring

In case you’ve been missing out on some of the most delectable oranges, this is your friendly reminder that we are in the midst of SUMO season. This

February 29, 2024

10 Healthy Snacks for Busy People

My family loves snacks. I love snacks. Who doesn’t love a good snack? I believe snacking can be an important part of a healthy lifestyle. When you c

February 21, 2024

Saving Dough and a Surprise Cake from Mr. Non-Compliant

Some say it’s expensive to eat healthy. I believe it’s even more expensive, especially in the long run, to eat unhealthy. Today I present some tip

February 14, 2024

My Best Workout Tip for Top Results

Ever wonder how to get the most out of your run or walk or strength training workouts? It’s the same way you can feel the most productive about your

February 8, 2024

Celebrating the Birth Month Without FOGO

This year’s birth month is a rare one because I get to celebrate for 29 days. Those of you who get 30, or if you’re REALLY lucky, 31 days, may not

February 1, 2024

How to Stick with Exercise

Work is really busy. Or your kid is going through a “phase.” Or it’s chocolate season. Any number of obstacles, distractions, and competing dema

January 24, 2024

Find the Right Foods for You

You know what it’s like to create a pump-up playlist, right? You compile a list of songs that—when they come on—make you say: “Yes, I feel lik

January 18, 2024

Mastering a Dry or Damp January with Style

As the new year begins, many of us look for ways to reset and rejuvenate our bodies and minds. One popular approach is embarking on a ‘Dry Janua

January 11, 2024

Gluten-Free Substitutes for Healthier Baking

The world of gluten-free baking can be rather intimidating. Experimenting with various “other” flours and mixes can sometimes result in frustratin

He’s Here, and He’s Adorable

This is week #39 of baby, and guess what? He arrived!

Little Angelos is perfect and looks like a little angel—well-dressed in monogrammed attire with a bit of hair gel, perhaps?

He is the size of a mini watermelon, which is the produce of the week. Right on schedule, he weighed in at 7 pounds, 13 ounces and is a whopping 20 ¾ inches long.   

Mom is doing well and could use some rest. She’s a trooper!

And for fun, a few tidbits of watermelon trivia.

As you may suspect, watermelon is great for hydration since it is 92% WATER. Between the water and fiber, it will fill you up without loading you up on calories. Sweet!

Watermelon delivers many vitamins, minerals, and plant compounds that enhance health.

Benefits include enhanced heart and eye health, decreased inflammation linked to many chronic diseases, and improved digestion.

We began the baby countdown back in October at week #17 with the turnip and have certainly covered the produce section.

May you continue to enjoy a variety of fruits and vegetables and challenge yourself to try something unusual from time to time.

How fitting that little Angelos has shown up in time for Easter as we celebrate new life and the resurrection of Jesus.

To the parents of Angelos, I wish you many blessings, lots of love, and an occasional good night’s sleep.

Thanks for giving me fun blog material for the last 5 months.

Wishing you a most joyful Easter,
Carol

“Do not abandon yourselves to despair. We are the Easter people and hallelujah is our song.”
― Pope John Paul II (Karol Wojtyła)

Leek, Potato and Zucchini Hot Cakes

Ingredients:

1 medium potato
2 cups sliced leeks (white and pale green parts only)                                                 
1 cup shredded zucchini
1/4 cup flour or gluten-free flour
1 egg, slightly beaten
1-2 tsp dried red chili flakes (according to your “heat” preference)
Salt and pepper
Oil for frying

Instructions:

Preheat your oven to 350 degrees F. Bake the potato until it’s tender enough to pierce through with a fork, about 40-45 minutes.

Boil a saucepan of salted water and add the sliced leeks and cook until tender, about 5 minutes. Drain and wrap in a tea towel; wring out any extra moisture. Set aside.

Drain the shredded zucchini of its moisture. Wrap in a tea towel and wring it as well. Set aside.

Once the potato is cooked, peel it and roughly mash it.

Mix all the ingredients together and season to taste.

Make patties from the mixture. Heat about 2 Tbsp. oil in a skillet. When hot, gently drop the patties into the oil (medium heat), flatten with a spatula and let cook until nicely browned on both sides. Remove and drain on paper towels.

Plain Greek yogurt or sour cream with dill makes a nice dipping sauce to accompany these.

For the Love of Leeks, and Hot Cakes

It’s the week of the leek. From the looks of the leek I have in my fridge, it’s a good thing that at week #38, baby is about to make his grand worldly entrance.

Pictured, is me holding a typical leek. Yes, it resembles a giant green onion. 

Leeks belong to the same family as onions, chives, scallions, garlic, and shallots.

They have a mild, somewhat sweet flavor, and acquire a creamy texture when cooked.

The first time I took notice of the leek, I was in San Francisco trying to dine at Postrio, a Wolfgang Puck restaurant. There was no way to get in for dinner, so we sat at the bar and ordered a leek and shrimp pizza.

It was AMAZING!

I immediately worked to recreate it when I returned to my kitchen. I came up with a Chèvre (goat cheese), Leek and Shrimp Pizza that was pretty tasty. That was about 30+ years ago. Postrio closed in 2009.

As luck would have it, I found a fairly simple “comfort food” leek recipe to share. I’m planning to make it Friday to accompany my fish.

Of course, leeks are very nutritious, extremely low in calories, and very versatile, like onions.

The greatest adventure in working with leeks is cleaning the mud out between the layers. This step is critical so that you don’t find dirt or grit in your dish.

To clean them, cut off the hair-like end and most of the tough green parts from the other end. Then slice them in half, from top to bottom. Fan out the layers and rinse under running water to remove any dirt or grit.

Another way I’ve done it is to cut off both ends as above, then chop so that I have rings of the leek, the same way I’d cut a green onion. I then separate those leek ringlets in a colander and rinse well.Choose whichever way is best for your recipe. 

There are many ways to use leeks: in tarts; potato and leek soup (a classic from Julia Child); sauté and top your pizza or burger; roast with other veggies; add to pasta; any way you’d use an onion.

Leek, Potato and Zucchini Hot Cakes

1 medium potato
2 cups sliced leeks (white and pale green parts only)
1 cup shredded zucchini
1/4 cup flour or gluten-free flour
1 egg, slightly beaten
1-2 tsp dried red chili flakes (according to your “heat” preference)
Salt and pepper
Oil for frying

Preheat your oven to 350 degrees F. Bake the potato until it’s tender enough to pierce through with a fork, about 40-45 minutes.

Boil a saucepan of salted water and add the sliced leeks and cook until tender, about 5 minutes. Drain and wrap in a tea towel; wring out any extra moisture. Set aside.

Drain the shredded zucchini of its moisture. Wrap in a tea towel and wring it as well. Set aside.

Once the potato is cooked, peel it and roughly mash it.

Mix all the ingredients together and season to taste.

Make patties from the mixture. Heat about 2 Tbsp. oil in a skillet. When hot, gently drop the patties into the oil (medium heat), flatten with a spatula and let cook until nicely browned on both sides. Remove and drain on paper towels. (Recipe derived from nodesserts blog)

Plain Greek yogurt or sour cream with dill makes a nice dipping sauce to accompany these.

Bon appétit!

Much love,
Carol

 “Labor is the only blind date where you know you will meet the love of your life.”–babycenter

Swiss Chard, Your Refrigerator, and Advice from Julia

As we close in on this journey at week #37, baby is the size of a bunch of Swiss chard. 

Swiss chard falls under the extremely nutrient dense umbrella of dark, leafy greens. Kale is often thought of as king of the kingdom; however, this vegetable is so impressive, I think it knocks kale off the throne.

For starters, it tastes better. Swiss chard is not as bitter as kale. The stems are slightly sweet and have a similar taste and texture to bok choy stems. Chard leaves are mild, like spinach.

It’s high in antioxidants, vitamins A, C, and K, as well as calcium, magnesium, copper, zinc, sodium, phosphorus and vitamin E.

Definitely impressive. But wait; there’s more.     

Chard’s high fiber content aids in weight loss and helps improve blood sugar control. It benefits heart health, and the vitamin K aids in blood clotting and increased bone density.

Next trip to the grocery, Swiss chard is coming home with me. I’ve not been tuned in to this great green prior to our journey through the baby development garden.

Speaking of gardens, it can grow in poor soil and has a low requirement for water and light. There are something like 45 varieties (who knew?) with assorted stem colors that would brighten up any meal.

Ways to Add Swiss Chard to Your Life

  • Add to tossed green salad
  • Put a handful in your smoothie (you won’t taste it and you’ll supercharge your drink)
  • Top a pizza with Swiss chard, mozzarella and tomatoes
  • Toss wilted leaves into pasta dishes
  • Add to your frittata
  • Sauté it in coconut oil and add to your scrambled eggs
  • Use it instead of basil when making pesto
  • Stuff a chicken breast with Swiss chard and goat cheese
  • Add to hearty soups and stews
  • Use it instead of spinach in any of your favorite dishes
  • Sauté with garlic as a side dish

 Time to Spring Clean Your Refrigerator

Unless you do this on a weekly basis the day before garbage day, now is a good time to clean out your fridge. It can be quite a rude awakening to discover a scary experiment or two growing in a hidden corner.

Toss any outdated items and mystery sauces hiding out in those take-out containers and packets. Wipe the drawers, shelves, and sides of the internal compartment with a mild solution of your dish soap and water or mix a solution of one-part baking soda and seven parts water. Stay away from commercial cleaners that could transfer scent or chemicals to your food.   

If the thought of cleaning out your entire fridge feels like too much at once, break it into smaller projects. It may be easier to clean out a couple shelves or compartments a day. You may even feel inspired to move on to the freezer.

When you restock, stick with as many fresh whole foods as possible. Beware of foods with mile-long ingredient labels that you need cheaters to read. Use this opportunity to expand your vegetable wardrobe, starting with a bunch of Swiss chard.

Could you use some help getting back on your fitness track? Working your plan and still feeling stuck? Have you had success with a restrictive eating plan or diet and need help transitioning to a more varied menu?

Email me today. Those sizzling summer fashions are waiting for you.

Much love,
Carol

“You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”—Julia Child