Moving and Savory Turkey Chili

After a year and some change in Brooklyn, Mario and I finally moved in to our very own apartment. No, that doesn't mean we bought it, and yes, the first time someone responded to that with "oh my gosh, you bought a place!?", I literally did. not. understand. A very confused "what...?" was followed by turning around to see if anyone else was in the hallway, because she must have been talking to someone else. Even though it's 7:00 o'clock in the morning and we are the only people in this school building, girl, you are obviously not addressing that statement to me. By the way, do people actually do that? Buy apartments here? Is that a thing?

No, we just moved into a new place without roommates. Just the husband and me. But thank you for thinking that I have my shit together enough to buy an apartment in New York City! I'll take that and run with it all day!

Now don't get me wrong, I loved where we lived last year. A friend that I worked with in the DR had a friend in Brooklyn who was looking for a roommate, and luckily two of them didn't scare her off. Mario was here, and then because of immigration reasons he wasn't, and through everything, my roommate and I became good friends.

The husband and I sold everything from our place in the DR when we left, and I mean everything. I moved here with a backpack and a small suitcase, which were both the size of carry-ons. Leaving the DR meant leaving everything behind, and we were fo real starting over. Jobs? I mean, kind of, for one of us. I don't know. Not really. A place to live? No. Friends? A couple (thank goodness!). Any idea about what living in New York was going to be like after living in the Caribbean? Oh hell no! So, let's just say that it took a wee bit longer than planned to "adjust." And the apartment and my roommate were just what I needed. A bed to sleep in, a kitchen to cook in, and a friend to talk to when I got home. It was good.

But, Mario came back to Brooklyn in August, and it was time to find a place of our own. We found a 1 bedroom apartment that we knew immediately was going to be ours. Last night I said that our apartment feels like our apartment in the DR. It terms of how the apartment is laid out - it's totally different.

But the way I feel when I open the door is the same. Home.

Savory Turkey Chili

(Adapted from NYT. Thanks boo!)

The husband and I can't stop eating this chili. I'm telling you, I've made 3-4 huge pots of it in the last 2 weeks. As the weather cools and everything becomes all fall-like, chili is exactly what I want. I grew up eating so much of it in North Carolina: Mom's white bean chili, canned Hormel chili (shamefully my fave!), Mom's other tomato-based chili (You know, just like normal, delicious "Mom chili"),  chicken chili...the list goes on. The point is that I love chili. I love it. And I love this recipe! 

1 tablespoon olive oil
1 pound ground turkey meat
2 tablespoons chopped garlic
1 large red pepper, chopped
1 bottle of Goya's Pico de Gallo (Mild, Medium, or Hot based on your preference, but I like mine spicy!)
1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano
1 bay leaf
2 tablespoons chili power
2 teaspoons ground cumin
1 can diced tomatoes with jalapeños
1/2 jar chunky salsa (heat to your preference)
2 cups turkey broth
1 can black beans, drained
1 can corn, drained
salt and peppa

lactose-free Cabot cheese (I like the pepper jack.)
lime wedges
corn chips


First, heat the oil over medium heat and add the garlic. Let the garlic sauté for about a minute, and then add the turkey meat. Season the meat with salt and pepper. Cook for about 5-8 minutes, until lightly browned, and make sure to break up any big chunks.

Then, stir in the red pepper, pico de gallo, oregano, bay leaf, chili powder, and cumin. Mix well and cook for about 5 minutes.

Next, add in the tomatoes, salsa, and turkey broth. Bring to a boil, and then reduce the heat to simmer for 15 minutes, stirring occasionally.

Add in the beans and corn, and cook for 10 minutes longer, making sure to stir. Season with salt and pepper, if necessary.

Finally, serve in bowls with Cabot's lactose-free cheese, lime wedges, and corn chips!

Serves about 6 bowls of chili.



a buen tiempo!

Gluten-Free Granola Bars and Big Magic

I've always been a little obsessed with magic.

I distinctly remember being in elementary school and checking out books on ESP from our local library. I just knew I could move shit with my mind if I really tried hard enough and was taught all the tricks. I still devour any and all books that pertain to the magical realm - Harry Potter, The Discovery of Witches Trilogy, and anything by Cassandra Clare, just to name a few. I'll shamelessly read Young Adult Fiction all day long if there are witches and vampires involved. Being taken to another world is my favorite form of escape.

Speaking of magic, a few weeks ago, I started listening to Elizabeth Gilbert's Podcast, "Big Magic: Creative Living Beyond Fear," and her voice hit my soul, hard. In her podcast, she talks to women about issues they have in their creative lives, and her words are so empathetic, without judgment, and so full of life and vitality and goodness. I let myself be absorbed by them - on the train, on a run, on the way to work - to remind myself that I am, innately, a creative being, and that so is everyone else that I encounter in my day. We all are, but we sometimes we let ourselves stop being makers. I did. I do. But I don't have to anymore.

Serendipitously, Elizabeth Gilbert came to Brooklyn this past Thursday for an event for her new book (also named "Big Magic: Creative Living Beyond Fear), and duh, I attended! The voice that had been in my headphones for the last three weeks was now in the same room as me, reading a passage of her book that, of course, was exactly what I needed to hear -

"Do you have the courage to bring forth the treasures that are hidden within you?...The hunt to uncover those jewels - that's creative living. The courage to go on that hunt in the first place - that's what separates a mundane existence from a more enchanted one."

Y'all, these words are magical. Don't you feel it?

For me, hearing one of my favorite authors speak - that's magic. Finding her podcast, then her event, and now reading her new book, at a time in my life when I'm desperately searching for my creativity again - that's magic, too. Cooking again? Magic. Writing, even if it feels slow-going and awkward? Magic. Having a nice night at home with my husband, as I write and he paints? Magic. Going to bed with peace of mind? Really fucking magical.

I might not be able to move objects with my mind, or fly on a witch's broom, but I feel like I am beginning to recognize that every moment of contentedness and bliss in my life is, in itself, an enchanted moment. And that each of these moments comes from the magic within me. For that, I am really, ridiculously, grateful.

Gluten Free Granola Bars

Fall takes me straight to memories that are based around leaves falling, bonfires, pumpkin spice lattes, and of course, Halloween (Like everyone else! My fall memories are so not original, but they do make me really happy.) As these granola bars baked, the scent of cinnamon, nutmeg, and ginger took over my apartment - so I knew they'd be a perfect post for the first week of fall. Enjoy!

2 cups gluten-free rolled oats (I used Bob's Red Mill)

1 cup mixed nuts and seeds

1/4 cup chia seeds

1 tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

1 teaspoon salt (only if the nuts are unsalted)

1 tablespoon brown sugar

2 egg whites

1/2 cup honey

1/4 cup coconut oil, melted (or light olive oil)

1/2 cup pitted dates or dried prunes, chopped

First, pre-heat your oven to 350 degrees. Spread out the rolled oats and nuts on a baking sheet, and toast them in the oven for 15-20 minutes, or until the rolled oats have a bit of a golden hue. After you remove them from the oven, let them cool to room temperature. While you're waiting for the rolled oats and nuts to toast, whip together the egg whites, honey, and coconut oil in a small bowl.

Then, mix together the chia seeds, cinnamon, ground ginger, nutmeg, salt, and brown sugar. Add it all to your rolled oats and nuts so that it is mixed in evenly.

Add the fall-spice coated oats and nuts to the eggs, honey, and coconut oil. Now, toss in the pitted dates or the dried prunes. Mix well, and then transfer to a parchment-covered baking sheet. You may need to flatten the granola with the back of a spoon for it to be evenly distributed.

Bake at 350 degrees for 20-25 minutes. Finally, let the granola cool for 10-15 minutes, and then slice it into bars!

Makes 8-10 bars.

A buen tiempo!

Wait, how long has it been?

It's been 2 full years. And I'm back. But this time, I'm doing it from Brooklyn, NY.

In the last 2 years I quit my job in Santo Domingo, moved 1500 miles, started a new job, and started a Master's program in TESOL. The fiancé became the husband, and for a year and a half, we journeyed the nightmarish process of immigration together until he finally came to NY to stay in August (Yes, just a few weeks ago.).

So much change (and work) in the last year overwhelmed me. I missed the ocean and my life in the DR. I missed our apartment, with the sea breeze and our view of the crystal blue water. I let fear and exhaustion snuff out my creativity, passion, curiosity for life. I felt like I lost my sparkle. Sometimes it fades into the background, and we are only reminded of it in our deepest moments of self-searching - that it is still there, waiting for us to pick it up again.  I am grateful to have picked it back up again. Thank you for waiting for me, little light.

Today's recipe is going to be a recipe from my Mom. My parents were instrumental in listening to me this year, giving me advice, telling me to keep going, and never giving up on me, even when I felt like giving up on myself. So, thank you, padres. I couldn't have done it without you.

Oven-baked (GF) Breaded Chicken

(Adapted from Betty Crocker)

Oven Baked GF Breaded Chicken with Black Beans and Rice, Salad, and Avocado

1 tablespoon vegan butter (I'm using Smart Balance!)

1 cup of gluten-free flour (It can be Gluten Free Bisquick, like in Betty's recipe, or it can be a mix. I used what I had in the fridge, which was half garbanzo bean flour and half pancake mix flour. It sounds strange, but the pancake mix gave it a sweetness that I loved!) 

1 teaspoon salt 

1 teaspoon chili powder 

1/4 teaspoon pepper 

2 eggs, beaten 

3 lb chicken drumsticks and thighs

Pre-heat oven to 400 degrees. Melt the butter in a 9x13 baking dish in the oven.

In a medium bowl, mix the gluten-free flour, salt, chili powder, and pepper. Place the eggs in a separate, wide container. Dip the chicken into the eggs, and then coat it with the gluten-free flour mixture. Keep going until all of your chicken is coated! 

Place the chicken skin-side down in your baking dish. Bake for 35 minutes, and then turn the chicken. Bake for another 15 minutes, or until the chicken is fully cooked! 

Serves: 6-8

a buen tiempo!

Gratitude and a Hot Lentil Salad

My Dad gave me an article this summer that I still can't get off my mind. It celebrates living a life of integrity and kindness instead of focusing on accumulating the more conventional forms of success, like trophies and money. The article, Redefining the Success and Celebrating the Ordinary, explains that “In this world, an ordinary life has become synonymous with a meaningless life." It is absurd how fortunate I am in so many millions of ways. I grew up with all the opportunities in the world - I could be whoever I wanted to be, and I always dreamt big. I was going to be big. Somewhere along the line, that dream changed. Now I just want to enjoy a good life and be a good person. Gracias a Dios, I feel at peace. We fill our youth (and I see this everyday at school) with the ideas that they have to win, win, win to have a meaningful life, but that's bullshit. Now, there's nothing wrong with winning - I personally love it. But what's being promoted is that it is acceptable to do whatever it takes to be on top. Lying, cheating, manipulating - those are the necessary factors to be the best. I know plenty of winners that are assholes and selfish and sneaky and liars! You know what I'm talking about. Being a good citizen and living a life of integrity are lost, and what are right and wrong become more mirky than they already are. What seems to be a meaningful or important life is actually a life empty of values and truth and honor!

The author of the article says, “Ordinary has a bad rap...there is the idea is that we should always want more,” she said, “but there’s a beauty in cultivating an appreciation for what we already have.” I agree, and I am so grateful for so much! I have a life that is full of love and spontaenity and authenticity! I don't need anything more - except for a little bit more time at the beach! Of course I am always day dreaming and planning for the future...of owning my own café near the water, starting my own tutoring company, getting paid to write and cook!, etc. etc. etc. And even though my dreams and plans change every day, and I'm still very ambitious at work and in my personal life, at the same time I am feeling a deep gratitude for what I have and who I have it with. I'm trying to focus on the present, while still preparing for the future. 

I'm grateful for my caring family and my f'ing adorable nephew and for e-mail and Skype, which make them seem closer than they are. 

Travie's First Snow! 

I'm grateful for laughing until I cry almost every day with my fiancé.

I'm grateful for my job that allows me small comforts here and there, and which allows me to travel home a few times a year. 

I'm grateful for my students. Their humor and kindness teach me much more than I teach them - of this I am sure.

I'm grateful for my friends, both here and in the States. Shout outs to the besties! 

I'm grateful for living in the Caribbean where I see the sun rise over the ocean every morning. True story. And, with coffee, even better!

This is my view on the way to school every single day!

I'm grateful for my good health and for the ability to exercise in the sun in the afternoon with an ocean view.

I'm grateful for the fact that I can make healthy food for me and my fiancé and my friends...

Hot Lentil Salad Goodness

...and for all the millions of things in between.

So thank you to everyone that is a part of my life and for letting me be a part of yours! 

The picture above is one of the many vegan dishes I have been cooked this week, and so far, it is my favorite! Yes, I realize that it's not the prettiest dish I've ever made, but please trust me when I tell you that it is INCREDIBLY delicious! I surprised myself and the fiancé with this one (it is fiancé approved). Everything is fresh and super easy, so this may become a weekly staple! Also, it's nutritional benefits are astounding. Check out the table below to see what I'm talking about!

What's more, the Dijon-Rosemary Vinaigrette that dresses this hot salad blows my mind! The addition of the rosemary adds a kick to what would be a normal balsamic vinaigrette. This dressing will be my go-to from now on. My leftover fresh rosemary is drying outside now in order to chop it up and save it in the pantry for later!

Hot Lentil Salad

Taken from Kris Carr's Delicious Detox: Lentil Walnut Salad

Hot Lentil Salad with Gluten Free Bread! The bread is actually a pizza crust topped with olive oil and olives!

1.5 cups cooked brown lentils, drained (I used 2 cups because that was how much was in the bag of lentils that I purchased, which means you may need a bit more salt than what's given in the recipe for the flavors to burst like they should.)

1/4 cup green onions, green part only, sliced

1 cup spinach, cooked and chopped

1/2 cup tomatoes, diced

8 olives, chopped

1/4 cup walnuts, chopped

Incredibly Tasty Dijon-Rosemary Vinaigrette:

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon fresh rosemary, chopped

1 clove garlic, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a large bowl, combine the lentils, green onions, spinach, tomatoes, olives and walnuts. Mix well and set aside.

In a small bowl, combine the olive oil, balsamic vinegar, dijon mustard, rosemary, garlic, salt, and pepper and whisk together. 

Pour over the lentil salad and mix well! Serve immediately!

Serves: 4

a buen tiempo!

Nutritional Facts: This salad is incredibly nutritious! It is low in fat and high in fiber, which is perfect for my diet. It's also filled with an intense amount of necessary vitamins and minerals! 

	Nutrition Facts   Servings Per Recipe: 3   Serving Size: 1 serving, 0.5 cup Amount Per Serving   Calories 282.2   Total Fat 16.1 g       Saturated Fat 1.9 g       Polyunsaturated Fat 5.7 g       Monounsaturated Fat 7.6 g   Cholesterol 0.0 mg   Sodium 147.5 mg   Potassium 646.4 mg   Total Carbohydrate 25.8 g       Dietary Fiber 9.5 g       Sugars 2.2 g   Protein 11.6 g   Vitamin A 21.4 %   Vitamin B-12 0.0 %   Vitamin B-6 14.1 %   Vitamin C 13.4 %   Vitamin D 0.0 %   Vitamin E 8.5 %   Calcium 5.1 %   Copper 24.7 %   Folate 54.2 %   Iron 24.7 %   Magnesium 17.5 %   Manganese 51.7 %   Niacin 8.9 %   Pantothenic Acid     8.0 %   Phosphorus     23.8 %   Riboflavin 8.0 %   Selenium 5.4 %   Thiamin 16.0 %   Zinc 11.7 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.