Author Archives: Cherylanne Skolnicki

Green Beans and Sweet Corn with Summer Vinaigrette

I am loving the bounty of fresh produce available at my local farmer’s markets and in my parents’ garden this summer! Every day presents another opportunity to do something simple and wonderful with all those fresh flavors. I’ve worked my way through tomato sandwiches, BLT’s, caprese, Greek salad, fresh tomato dressing (the one I wrote about in my July newsletter), corn on the cob, grilled zucchini and squash, ratatouille, and all my other standby favorites. And then I started trying new things…like this salad from a cookbook called Clean Food that my husband got me for Christmas last year. It was written by Terry Walters, a fellow graduate of the Institute for Integrative Nutrition, and since all of the recipes are vegetarian (many are even vegan) it’s a great source when I’m looking for vegetable recipes in particular! This one jumped out at me when I found myself in possession of a rather large quantity of fresh green beans.

I’d serve this with a simply grilled meat or fish (flank steak? pork tenderloin? salmon? tilapia?) and a big bowl of fruit for an easy summer meal. It would also pack well for a picnic or barbecue – I’d add the dressing just before serving so the tomatoes don’t get overly juicy.

Green Beans and Sweet Corn with Summer Vinaigrette
photo credit: Whole Foods website

adapted from Clean Food Cookbook by Terry Walters

serves 6

1 1/2 cups fresh corn, cut from the cob
2 lbs. fresh green beans, trimmed
2 c. grape or cherry tomatoes, halved
1/2 red onion, thinly sliced

3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
1 garlic clove, minced
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh thyme
Salt and freshly ground black pepper

Steam corn in microwave or steamer basket until tender (about 5 minutes). Set aside to cool.

Steam or boil green beans for 3 minutes or until bright green or just tender. Plunge into ice water to stop the cooking, drain and add to corn.

In small bowl, whisk together olive oil through salt and pepper and pour over beans and corn. Add tomatoes and onions and toss to combine. Serve at room temperature (or cold).

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Do What You Love…

First things first! I’m thrilled to announce that we have a new addition to our family! Brooke Arianna, our third child, was born on Friday evening and she is practically perfect in every way. Our whole world has been turned upside down in the best of ways, as I suspect has happened throughout history for everyone blessed with a new child. There’s a never-ending list of newborn needs, two other children beside themselves with excitement, visitors to entertain and major sleep deprivation…and yet, I’m blogging. It might make you ask “WHY?!”

In fact, throughout my pregnancy I was often asked how much time I planned to take off with this baby. With each of my other two, I took a one-year maternity leave from my corporate marketing job to fully immerse myself in being a mom! Those were two incredible and memorable years filled with wonderful moments and I wouldn’t change a thing about them. But there is something different this time around that is leading me to take a different approach. What’s different? I am doing what I LOVE.

I simply can’t imagine wanting to “take a year off” from my work with Nourish because it never really feels like work to me at all! I love every second of meeting new prospective clients, speaking about wellness topics, working with clients 1:1, leading group classes, researching wellness topics, blogging, creating new content for classes, working on marketing plans and ideas, testing recipes, you name it! Sometimes I feel like I’m cheating because I’m getting paid to have so much fun! And yet, isn’t that exactly how life should be?

Have you ever had a morning when you woke up before the alarm because what you had scheduled for that day literally drew you out of bed and into the activity? It may have been something at work or something for leisure, but I hope you’ve experienced that feeling of anticipation where getting out of bed outweighed the appeal of staying under the covers. Lately, I have been experiencing that feeling every day! And it’s the most incredible thing. In fact, it’s my wish for you. To discover a life you love, one that fuels you with energy as you apply your talents to worthwhile work – at home or outside the home. I feel so blessed to be living my own version of that life.

So…you’ll continue to hear from me throughout these chaotic and amazing newborn days and beyond. For now, Brooke is my most precious reason for being drawn out of bed and into my day…but I’m so grateful that my work is a source of energy for me as well. What are YOU doing to discover the life you love? Are you living it yet?

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Chicken and Udon Noodle Bowl

This is simply delicious. Light, refreshing even, incredibly flavorful, simple. It has a definite Asian influence (udon noodles were the giveaway, right?) but isn’t overwhelmingly associated with any one ethnicity. It made a wonderful dinner but could be a terrific appetizer/soup course for a more complex meal. You’ll love it.

Have you tried udon noodles? Our kids love them because they taste like really soft spaghetti! And we have a children’s cooking alphabet book which has taught them that “U is for Udon Noodles.” How great is that? As for you, you’ll find udon noodles in the Asian section of your grocery store – usually in an 8-10 oz package if dried. Sometimes they are precooked and just need to be reheated. Either will work for this but if you are using precooked, you’ll need to adjust the quantity (probably 2 packages of cooked noodles).

This dish is really low calorie (232 calories per 1.5 cup serving) and still packed with 20 grams of protein, leaving plenty of room for great accompaniments. And isn’t THAT always a bonus?

I am in love with Clean Eating Magazine. Aren’t you?

Chicken & Udon Noodle Bowl
minimally adapted from Clean Eating – July 2010

serves 8

Ingredients:

8 oz. package of dried udon noodles (preferable whole wheat)
4 c. low sodium chicken broth
1 Tbsp. fresh ginger, minced
2 jalapeno peppers, chopped
5 Tbsp. fresh lime juice
2 Tbsp. fresh lemon juice
1 tsp. lime zest
14 oz. unsweetened light coconut milk
1 lb. boneless skinless chicken breasts, cut into thin slices, each about 1″ long
1 1/2 c. fresh baby portobello mushrooms, sliced
6 oz. baby spinach leaves (about 6 cups, loosely packed)
1/2 Napa cabbage, chopped (about 1-2 c.)
12 sprigs fresh cilantro, chopped (about 1/4 c.)

Directions:

Cook noodles according to package directions; drain and set aside.

Bring broth, ginger, jalapenos, lime juice, lemon juice and lime zest to a boil in a Dutch oven or large pot; reduce heat to medium-low.

Add coconut milk, chicken and mushrooms, stirring well. Cover and simmer for 20 minutes, stirring occasionally. Add reserved noodles, spinach and cabbage and cook, stirring occasionally for 5 minutes or until wilted. Garnish with cilantro before serving.

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