• Let’s Talk About Food

    My budding Julia Child,

    If you hate cooking, don’t have time for it, can’t be bothered to embrace how “healthy” tastes—or, really—are unwilling to admit you’re just a tad rusty behind the stove, I, Emily Burkhardt, am here to cure your woes and save the day.

    Close your eyes. Take a deep breath.

    Now, imagine all those negative thoughts bursting into positive ones. POP! Yup, just like that. Believe it for not, with a little help and a lot of love from the folks at Mise en Place NYC, cooking can become incredibly stress-free.

    How, you ask? Well, keep reading.

    I get it. It’s one thing to shop for groceries but a complete other to peel, chop, and dice your ingredients. Mis en Place NYC gets rid of both hurdles by minimizing the time between deciding to cook and actually cooking!

    “We believe in cooking at home — but we don’t believe it should be difficult. Mise en Place NYC aims to enhance the way you interact with food from prepping and portioning each and every ingredient, to locally sourcing our produce where possible. We love gathering around the table, sharing moments and memories – and that’s what we want to share with you because at the end of the day, whether you’re whipping up a romantic dinner for two, a feast for friends and family, or simply treating yourself to something healthier than takeout, who doesn’t like good food?”

    I want all of you to feel like rockstars in every aspect of your life, including the kitchen. After all, eating is social and it never hurts to keep spreading the positive vibes. For this reason, I’ve partnered with Mis en Place NYC to create one “Heathy Hustle”-approved recipe a week that you can easily make at home.

    If you live in New York City, the Mis en Place team will be offering a home-delivery option for the recipe I’ll be sharing on my social media. Yes, this means they will deliver the recipe’s ingredients (all prepped and ready to go) to your door. Sautée a little here and drizzle sauce a little there and you’ll be ready to serve a fantastic dish to your friends.

    Recipes will launch on my social media this week so make sure to follow The Healthy Hustle on Instagram or check out my website!

    Peace, Love & Healthy Lifestyle,

    Emily Burkhardt

     

  • The Cold Buster: Ginger Tea From Scratch

    I just got over a horrible cold.  Actually, it hasn’t even completely left my system and we’re 2 solid weeks in.  Still a little cough, cough going – ya know how it is.  When I was in the deepest, darkest part of my cold my brain was rummaging through itself trying to come up with something, anything that could help.  Finally, a moment of enlightenment: GINGER.

    I always have ginger root in my kitchen. I love anything ginger: tea, the spicy ginger shots at Butcher’s Daughter that seem to clear anything up in an instant, ginger candies.  I remembered an old mate of mine from the French Culinary Institute who once made me the most delicious ginger tea from scratch and how it warmed my insides just right….

    Now, with my nose sniffling and my head pounding, it was my turn to make the most healing and delicious ginger tea from scratch.  Trust me – it seriously helped me feel a lot better, even if it was just for a few moments.  Here’s what you’ll need:

    [ingredients title=”Ingredients”]
    • Fresh ginger root, peeled, and cut into 1 cm slices (about 1/4 cup total)
    • A few slices of lemon
    • Honey or agave syrup (about 1 tablespoon)
    [/ingredients] [directions title=”Directions”]
    1. Boil 4 cups of water to a rolling boil (the water will reduce when you boil so more is better than less).
    2. Add ginger root, 2-3 slices of lemon, and honey, and reduce to a simmer.  Cook for at least 20 minutes until the flavors come together in a strong way when you do a taste test.
    3. Strain out the ginger root and lemon into a small, round colander directly over your favorite mug.  Add a squeeze more lemon and honey to taste.
    4. Enjoy, and feel better!
    [/directions]

     

     

  • My Favorite Recipe – Roasted Chicken

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    I have a few signature dishes, and a delicious roasted chicken is definitely one of them.  In addition to being my favorite dish to prepare, a roasted chicken is simple enough for a Monday evening feast that includes a healthy serving of The Bachelor on the side, or impressive and schmancy enough to serve to guests on a Friday night.

    Don’t be afraid of poultry.  Throwing a bird in the oven, whether it’s a chicken, game hen or even a Thanksgiving Turkey should not give you the night terrors.  Roasting a chicken is easy!  The oven does all the work here, so give this recipe a shot.  It may turn out to be one of your favorites to make as well.  It takes about 90 minutes for a perfectly cooked bird!

    1. a raw chicken (go for an organic bird if your store carries them)

    2. canola oil

    3. room temp butter

    4. salt and pepper to taste

    5. dried rosemary (about 2 Tablespoons)

    6. half a raw yellow onion

    For the Gravy (optional)

    1. 2 Tablespoon butter

    2. 2 Tablespoon flour

    3. 1/4 c. dry white wine

    4. 2 c. organic chicken stock

    1. Turn on your oven to 500 degrees (yes, that high). Prepare your chicken by rinsing him off, drying him off and setting him on the counter. Salt and pepper your bird, throw the onion inside the cavity and massage a little bit of butter onto the skin (make sure to get underneath the skin too on the breast). You could use half an apple inside the cavity as well if space permits. Finish the chicken with some dried rosemary.

    2. Drizzle canola oil on the outside of your bird and rub it around so he is covered completely. Place the sharp end of an oven thermometer into the breast of the bird (basically the thickest part) with the dial facing out so you can monitor the temperature of the chicken while he cooks. Make sure the thermometer doesn’t touch bone (it will throw off the reading). Put him into a glass baking pan with low sides and throw him in the oven at 500 degrees for 25 minutes. The canoli oil gets your bird super brown and beautiful. Trust.

    3. After 25 minutes have passed, lower the temperature to 350 degrees and set the timer for 60 more minutes. If your chicken is very dark, create a breastplate made out of aluminum foil and gently place it over the chicken so he doesn’t continue to brown. Create the breastplate before you cook the bird. It’s easy – just rip off a piece of aluminum foil, press it into a shield shape on the breast, and voila.

    4. Once your chicken reaches 165 degrees F, he’s done! Move the chicken from the pan onto a wooden cutting board and let him sit for a while (don’t cut him open yet). If you aren’t making gravy, slice him up after 10-15 minutes and enjoy. If you’re making gravy (you should, duh) get to work on that while he rests.

    GRAVY

    1.You need a roux to make gravy.  A roux is a thickening agent made of wheat flour and fat used to make sauces.  In a small pan, melt a tablespoon of butter, and as the butter melts add a tablespoon of flour, stirring with a wooden spoon as you go.  What will result is a light brown putty-like substance in your pan.  Cook it for at least a minute to release the raw flour flavor.

    2. Place the pan you cooked your chicken in on the stovetop, and turn on the burner to medium- high heat.  Once the pan is hot, add white wine to the pan to deglaze.  All the crunchy chicken goodness should come off the sides of the pan with some light scraping.  Bring the heat down to medium, add half the chicken stock and the roux, and start stirring.  The roux will break apart and thicken your gravy. Once the roux has started to thicken the sauce, add the rest of the stock.  Cook until the gravy boils, then reduce the heat and taste.  Add some salt and pepper if necessary, and then drizzle over your roasted chicken for a delicious meal at home.

    Serving Size: 1 Chicken, serves 3

    Oven to 500 F then down to 350 F

    Difficulty Level: Medium

     

  • TheLoDown