A Note on Free Food

So I'm sitting here, on my best friend's couch in Dallas (watching Maury,) contemplating my time at my company's training facility earlier this week. Maybe the Maury part is irrelevant, but let me tell you -- this training facility is AWESOME. It's my third time going, and every time, I'm blown away by the top-notch amenities. It truly is one of the best investments I've ever seen a company make in its people.

This week, I went for promotional training (woo hoo!), and stayed there for three days and nights -- among a gourmet buffet, a free full-service Starbucks, and not just accessible snack bars by the classrooms -- but 24/7 kitchens in the residence halls (as in, walk 5 feet outside your room door and grab a bag of pretzels if you want.) Trust me, these type of places are not easy when health isn't on your mind -- so you can imagine how hard it is when you ARE watching your health & weight. However, even though there were some blips here and there, I do feel like this is the first time I've gone to training and felt proud about how I managed myself, and I wanted to share a few tips I'm proud of.

When you are constantly among free food, there are a few things you can do to make sure you don't jump off the calorie cliff. This is what I did:

1. Try to think "Am I hungry?" Often, when there is free food in front of us (especially unique food that we think is a "deal" or something we don't often get at home, like coffee-roasted prime rib with a chef cutting it in front of you) we make bad decisions almost like that food is exempt from our plan to stay on track. If you ask yourself if you are hungry, you'll avoid being where the food is -- because you were honest with yourself that you didn't need it.
2. Don't beat yourself up -- be honest. It's dinnertime, class is out, and everyone is heading to the cafe. But honestly, you had one too many granola bars during that last 10-min break an hour ago. Instead of beating yourself up and going to eat (if you're not hungry)-- or worse -- beating yourself up and choosing not to eat dinner (when you actually are hungry) make a choice that's right for you. My point is, we all slip up. Accept it, and then ask yourself if you're hungry -- then act accordingly. You're only as good as your next set of good choices -- remember this is a marathon not a sprint!
3. If it swims, eat it. Instead of being swayed by all the steak, chicken tenders, lasagnas, and creamy soups in fresh-baked bread bowls, I chose to be impressed by the extraordinary fish. During my three days, I had seabass, swordfish, seared scallops, barbecued shrimp skewers, seafood ciappino (like a stew) and the like. It still felt like a treat because while seafood tends to be lower in calories than most meats, those are not fish I usually can afford to eat on a random Monday (looks at you, delicious seabass.) For lunch, I would fill a bowl with arugula and place the fancy fish on top with some vegetables. Often it was so well seasoned I didn't need to add dressing. And if you see something else you must try, do just that -- TRY it (like I did with the bourbon bread pudding on "Texas Night".) Don't take a full serving of everything exciting that you see -- by the time you've circled the buffet, you'll have put 3 dinners on your one plate. Take a lap, see whats out there, decide on what you really want -- then take a piece, love it, and move on.
4. Move. This isn't just when you've overate or when you're in all-day trainings. Anytime you find yourself sitting in the same chair for the majority of the day, it relieves stress when you move. It's what your body was created to do! Think about it, for the majority of human history, were there offices/cubicles? Nope. Get up, take a lap, hit the gym, whatever! It all helps. Hell, I walked on the treadmill while streaming a show on Hulu. It wasn't sweat-inducing exercise, but I could feel the difference.

By the way, he wasn't the father.
xoxo n

Spaghetti w/ Turkey Meatballs & Yellow Zucchini

Guess what, guys -- it's been a YEAR. Yes, a year. 365 days since I launched this blog full of recipes and my non-stop recipe-introducing stream of consciousness. It all started with this Summer Spaghetti (click here for the original recipe, and cringe at my beginner photography skills.) To celebrate, I decided to remake this dish (without looking at the recipe) and clearly, both my photo skills as well as how I think through a recipe, has changed! It's amazing what time will do -- and this shows that there is more than one way to make a great dish -- it just depends on what you have and your attitude to be creative.

I wanted to thank you for all the feedback, Instagram likes, and overall support over the last year. For the next 365 days, I plan on doing better, and that includes: more consistent recipe posting, more commentary on all things health/background knowledge, more interaction with you as readers, and better PR so more people can know about Table Haven. If there's anything else you'd like to see, shoot me an email at thehaventable@gmail.com, or comment on my IG @natalieneilson.

Servings: 4-6

What You'll Need:

• 1 package spaghetti noodles
• Even Better Choice: Whole-Wheat, Multigrain, or even Corn or Brown Rice Spaghetti
• 1 lb ground turkey
• Seasonings: Oregano or Italian Seasoning, Onion Powder, Garlic Powder, Salt/Pepper
• 1 bottle marinara sauce
• Look for nutrition labels with no fat (after all, tomatoes don't have any, so ask yourself what the heck the food company added in there -- yikes)
• 1 large yellow zucchini (this was $0.79 at Trader Joe's)
• Pinch of cheese (perfect for grating if you only have a small chunk left in the fridge)
• OPTIONAL: Fresh Basil

The Step-by-Step:

1. Place a large pot of water on the stove to boil.
2. Season turkey meat, and form into small meatballs. Set aside and wash your hands.
3. Add spaghetti into boiling water. Cook the noodles according to package instructions, as time required may vary depending on the type!
4. As spaghetti is cooking, chop zucchini in small pieces. Season with salt & pepper. When spaghetti is done cooking, drain and rinse with cold water to stop the cooking. Drain again.
5. Heat a large pan on the stove and add cooking spray (a tablespoon or two of olive oil works too.) Cook meatballs in batches, making sure the pan isn't overcrowded and that all sides cook (about 3 min per side.) When the last meatballs are done, remove them from the pan and set aside.
6.  Spray pan again with cooking spray, and add in the zucchini. Cook for about 5 minutes.
7. Add the marinara sauce and the meatballs, and turn down the heat. Let cook for 5 more minutes so the flavors blend together.
8. To serve, put a couple spoonfuls of sauce on the plate and place noodles on top. Then, add more sauce and some meatballs. Grate cheese and add basil.

Enjoy. Here's to another year!

xoxo n

Pesto Grilled Chicken Sandwiches

Nothing says "it's summer" (food-wise) like a good pesto. I've always had a thing for smelling fresh basil (seriously, next time you see a plant for sale at the grocery store, rip a leaf and inhale -- OMG.) I've always been one of those people that buys the packs of fresh herbs to use 1/4 of it in a recipe, then let the rest die -- because who honestly has a consistent reason to cook with sage? However, I broke from the mold and took a chance this summer by purchasing a fresh basil plant from (you guessed it) Trader Joe's (for $3.99!) and cared for it, patiently waiting for the opportune moment to make pesto. And this happened.

Fresh, slightly sweet and cheesy, pesto is pretty much as natural of a condiment as it gets. You'll find lots of different recipes on the internet, and you can easily change it up to get your own results. Here is my own recipe.

Servings: 4

What You'll Need:

• 4 mini ciabatta rolls (or any bread you like)
• 1 package Trader Joe's Grilled Balsamic Rosemary Chicken, cut into 4 pieces
• If you want to grill your own chicken, there are many ways you can do it. For the basics, take chicken breasts, cut into 4 pieces, season with salt and pepper (I would also suggest letting them sit in a plastic bag with a little bit of balsamic vinegar for some flavor!) and throw on the grill until fully cooked and nicely charred. You can also put on the stove with some cooking spray if a grill is not available!
• 4 tbsp Table Haven Easy Summer Pesto
• OPTIONAL: 4 oz sharp white cheddar

The Step-by-Step:

1. Preheat oven to 400 degrees F.
2. Cut ciabatta rolls in half, and toast them in the oven for 5 minutes.
3. Place chicken then cheese on roll, then top with fresh pesto.
4. Place sandwich back in oven for 5 more minutes until heated through.
5. Serve immediately! (If you're on the run and don't have time for the oven, this sandwich is also amazing cold, since it's full of flavor!)

Enjoy!

xoxo n

Easy Summer Pesto

The easiest most tastiest thing on the planet.

2 handfuls fresh basil leaves (about 20)

2 tbsp olive oil

1 garlic clove

1/3 cup grated cheese (preferably parmesan)

optional: 2 cherries (remove the pits)

blend in a blender

(if not thin enough for you, add a spoonful of water)

pour in a jar

refrigerate for up to 1 week

Christmas in July

I've been missing. I know. And I'm sorry.

BUT! I have some great news! Lots has happened over the past month that I'm really thankful for, despite my lack of blogging -- I've made some great food, friends, and memories that I can't wait to share -- including this pic snapped of Austin & I at his fraternity's Centennial Orchid Ball last night.

I appreciate your patience with the lack of recipes, and I hope you've used the past month to peruse all the older ones! :)

xoxo n

Weeknight Chicken Pad Thai

In college, there was a cool Thai place named Sala Thai just down the road from our dorm (on U Street) -- let's just say, it served its date night purpose many a nights. The food wasn't that fantastic, but being college students, we didn't know any better at the time -- it was different. Being Thai "newbies" we fell for the chicken pad thai, which, if you are not familiar, is a classic chicken noodle dish, similar to chicken lo mein at a Chinese restaurant with a little different flavor, and is probably the most-ordered dish at any Thai place in America. we've since moved on to better and more adventurous Thai (such as Sawatdee in Arlington and Mai Thai in Georgetown) -- but I still actually judge a place (not sure if it's appropriate) by a bite of its Chicken PT.

Last night, I had the biggest kitchen urge to make this happen. Scouring the internet for recipe inspiration, I soon realized that there are ALOT of published/blogged ways to make this dish -- and it's confusing! One blogger I found said to use "coconut aminos" and another said to use "tamarind nectar." Umm, what?? As you guys know, I don't publish a recipe unless it's (1) approachable and (2) made with easy-to-find ingredients. (I've had tamarind candies before, but sheesh! Nectar?) I'm sure those other pad thai recipes taste great, however, I don't want to send you all to an Asian store across town to make it happen. That's not realistic. Hence, the "weeknight" title of this recipe post. And because we loaded it up with extra veggies -- this made literally a pot-full of noodles so it'll last Austin & I all week, just like our leftovers had to in college =)

I hope you enjoy.

Servings: 6-8 (about 1 1/2 cups)

What You'll Need:

• 1 lb raw chicken breast, sliced thinly (or beef, or whole shrimp, or just veggies, your choice!)
• 1 eight-ounce pack of noodles
• Any type will do -- spaghetti, linguine, fettuccine, or Asian types like soba or udon!
• Look at the nutrition facts to get the ounces -- it'll probably say 4 servings of 2 oz.
• 1 tbsp olive oil
• 1 lime
• 1 tbsp peanut butter
• 3 cloves fresh garlic (or 2 tbsp of the garlic puree you can find in a jar at the grocery store)
• About 5 cups of your favorite assorted veggies, chopped (think mushrooms, shredded carrots, broccoli, onions, sugar snap peas, bean sprouts, red bell pepper)
• Easy (and cheaper) way -- Trader Joe's Asian Stir Fry Mix $3.99 or a pack of Giant's Frozen Stir-Fry Vegetables $2.99
• 3 eggs (or egg-whites!)
• 1 tsp red pepper flakes (at the minimum)
• 1/4 cup of low-sodium soy sauce
• 1/4 cup of oyster sauce (can find this on the international aisle)
• 1/4 cup + 2 tbsp seasoned rice vinegar (can find this on the international aisle)
• 2 bowls/1 large pan/1 large pot

The Step-by-Step:

1. Place the slices of chicken in a Ziploc bag. Cutting the lime in 2, squeeze half of the lime's juices into the bag. Add the peanut butter. Zip it up and shake well to distribute the flavor. Set aside.
2. Heat a big pot of water on the stove.
3. In the meantime, chop up one garlic clove. In a small bowl, mix together with the soy sauce, oyster sauce, rice vinegar, and red pepper. Set aside.
4. When the water begins to boil, cook the noodles according to the package directions. Drain and rinse with cold water to stop the cooking.
5. Making sure the vegetables are chopped nicely, add 1 tbsp of olive oil to a very large pan and heat. Add the vegetables, and let cook for about 5 minutes, stirring every now and then. Set aside the vegetables in a bowl
6. Add another tbsp of oil to the pan, then add in the chicken. Let cook for about 5 minutes (until cooked through) then push to the side. Add in eggs, and let cook for about 3 minutes. Stir into the chicken, then add back in the veggies. Stir them all together and let cook for another 5 minutes. 
7. Add in the cooked noodles (if you don't have space, do the opposite -- add the chicken mixture into the noodle pot.) Toss everything together and add the sauce, making sure everything is well combined.
8. Turn off heat and serve. Slice the remaining lime half as a garnish.

xoxo n

Grapefruit & Basil Prosecco Fizzy's

There's nothing like brunch in June. In summer. Well, anytime of year. I served this drink to a few girlfriends this weekend along with my Sweet Potato Pancakes (and other glorious items cooked by my friend Veronica) for a fantastic time. Best part is -- it's easy -- as people keep pourin, just add more champagne!

Servings: About 12 (if using small champagne glasses)

What You'll Need:

• 1 bottle Prosecco, champagne, or any bubbly wine
• About 10 fresh basil leaves (mint also works wonders, if you don't have basil)
• 1 small bottle club soda (like 1 liter size)
• 3-4 large grapefruits, preferrably the Ruby Red variety (I smuggled mine from Texas two weeks ago -- don't judge)
• If you don't have fresh grapefruit, no worries -- you can find some juice at any grocery store now a days (you'll need about 3 cups)
• Ice

The Step-by-Step:

1. Place basil leaves in pitcher, and use the "other end" of a large spoon to mash the leaves (the best you can) until you can smell a very strong herbal smell (that's the flavor seeping out of the leaf.)
2. Cut grapefruits in half, and place one of the halves to the side. Squeeze the rest of them straight into the pitcher, using your fingers to get as much juice out as you can (some pulp/seeds might drop in there -- no worries, people will be impressed bc it looks homemade.)
3. Take the last grapefruit half (the one you set aside) and cut into small slices. Add half the slices into the pitcher.
4. When guests arrive, add the prosecco (all of it,) about 2 cups of club soda, and about a handful of ice cubes. Give the pitcher a good stir, and use the rest of the grapefruit slices as garnish for the glasses!

here's to my adorable basil plant that finally got a good use besides being smelled while Austin judges me.

xoxo n