Friday Feels + Coming Clean

TGIF, amiright?!? Raise your hand if you are SO ready for the weekend. *pick me, pick me.* Same. It’s been a hot minute since I’ve done a Friday Feelings post, and today I’m Coming Clean.

Friday Feels + Coming Clean | AreYouKitchenMe.com

We’re got some real shit to talk about here, friends. I’ve been doing an extraordinary amount of thinking these days. And that’s saying something because my mind is already essentially a constant beehive of thoughts, buzzing around and bumping into each other. After all this mental work, I’ve built up a whole pile of sweet, juicy honey that I’m ready to pour out onto you today. (Is that analogy too weird? Sorry…)

Disordered eating. Orthorexia. Health obsession. Whatever you want to call it, it’s the wild, busy, never-stops-working beehive mess that I need to talk about. Because unhealthy food relationships plague up to 75% of women and are a serious mental and physical health issue.

Friday Feels + Coming Clean | AreYouKitchenMe.com

When most people think of someone with an unhealthy relationship with food, it’s common for them to picture a rail-thin, ghost-like waif of a human. But it’s so much more than that. Disordered eating can manifest as calorie restriction, purging, or uncontrollable binge eating. But the sinister thing is that it’s not always glaringly obvious. And that’s why I’m compelled to call myself out. To come clean.

If you follow me, you know I significantly injured myself a few weeks ago. And as a result, the doc ordered no gym for a few weeks. And that’s when some disordered eating bees starting buzzing around in the hive… I have struggled with some much more serious disordered eating in the past (which I plan to write about in near future) but I thought I was way past that. I was waaaaaay wrong.

Since my injury, I’ve had thoughts like “I need to get in as much low-impact movement as possible to avoid putting on weight” and “I should eat less fat and carbs while I’m not being active“. There has been so much panic about the possibility of long-term recovery and rest. THIS IS NOT OK. It’s not normal to be so freaked out at the idea of not going to the gym that you can’t sleep.

Friday Feels + Coming Clean | AreYouKitchenMe.com

It’s not healthy to attempt to be perfectly healthy all the time. [Have to give a huge shout out to Alexis for giving me the bravery to admit that.] When it comes down to it, fighting to be perfect at anything can lead to mountains of stress. And stress can end up doing more harm than good.

The fact that I’ve been so stressed about not working out and subsequently trying to “make up for it” by restricting my food has been a huge wake up call for me. It has opened my eyes to the dark corners of my mind where disordered eating thoughts like to hide. And I’m ready to shine a light allllll over that dusty place.

I’m getting help. I’m talking to a professional. I’m talking to my partner and my friends and the people who I trust most. And I’m telling all of you. Because the more people know what disordered eating looks like, the less people have to suffer.

The same way we go to the chiropractor when we fall out of a yoga pose and nearly break our neck (still so embarrassing), we must also seek advice for wounds of the mind and soul. I’ve turned to some pretty incredible podcasts, online resources, books, and friends in this time of hurt and struggle. And I want anyone out there to know that you CAN and MUST get the help you need. Even if it’s just talking to a friend. Or shooting me an email. People are here and we want to listen.

Friday Feels + Coming Clean | AreYouKitchenMe.com

Phew, thanks for letting me get that off my chest, friends. I know it’s some seriously heavy shizzz. This blog is my outlet and my expression and I appreciate every single person who has ever skimmed its pages. LOVE YEW. Have a great weekend, I hope it’s filled with peace and cat memes.

What I Ate Wednesday

Hiiiiiii friends! Another What I Ate Wednesday has rolled around and I can’t believe it’s halfway through the week already… How does this seem to happen every week?! Where do these Wednesdays keep coming from??

To be completely honest, I have been somewhat fatigued and very, very cranky this week. I’ve been carrying around some negative emotions that have been weighing me down. Rather than try to hide from them, act like everything’s ok, and “talk myself out of” feeling bad, I’m just accepting it for what it is. I’ve been forgiving myself for feeling down, not participating in negative self-talk (ok, trying not to), and letting myself sit with the negative emotions. It’s ok to feel exhausted and less-than-perky. This week I’m cutting myself a break, something I think a lot of us could do a lot more often.

What I Ate Wednesday | AreYouKitchenMe.com

Oh wait, you came here for eats and not my personal therapy monologue? 😉 ok, ok let’s get down to it then! My smoothies have been extra thickkkk this week, just how I like them. This beautiful smoothie bowl is packed with beets, cherries, chocolate, and lots of frozen veggies. Scrumptious.

What I Ate Wednesday | AreYouKitchenMe.com

I spent the first half of the day at a conference for young professionals about building your brand. It was great but it sure did throw off my snack game. Hehe! Lunch was a small mixed salad (not pictured), followed by an interesting veggie entrée. Roasted zucchini covered in wild rice with a tomato sauce. It was quite tasty, but not very filling.

What I Ate Wednesday | AreYouKitchenMe.com

They had some fruit cups around for a dessert option, so I munched on one while listening to Jeni Britton-Bauer (yes, of THE Jeni’s Splendid Ice Cream) speak about her experience in becoming a business owner and balancing her busy life. She’s a pretty cool lady with an interesting story and I was glad to be in the room.

What I Ate Wednesday | AreYouKitchenMe.com

When I finally got back to the office, I was hungry all over again. I ate about half this bag of roasted chickpeas and still wasn’t all that satisfied… I sipped some water and continued to graze on them the rest of the day.

What I Ate Wednesday | AreYouKitchenMe.com

There was no way I was going to make it to dinner without another snack, so I ate an apple while finishing up my work.

What I Ate Wednesday | AreYouKitchenMe.com

We’ve been digging tacos lately, aka eating them nearly every day. These delicious bites are filled with refried beans, portabella mushrooms, peppers, onions, salsa, and avocado. Seriously, I am obsessed with the mushrooms, which I cook with soy sauce, smoked paprika, balsamic, and molasses. They are so meaty and decant. MMMmmm!

What I Ate Wednesday | AreYouKitchenMe.com

After dinner, I smothered some strawberries in homemade Nutella (thanks for the awesome recipe, Dana!) and cleaned up my seemingly unending inbox of junk.

And that’s it for this week! I’m coming at you Friday with some real talk that I need to get off my chest. I hope you’ll tune in and hear me out. Have a wonderful week, my loves!

Savory Carrot Tart

Bright springtime flavors wrapped up in a flaky, tender crust, this Vegan Savory Carrot Tart is a pleasant surprise! Fancy meets rustic meets fresh in this sweet-savory spring mash up!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Ever since John and I watched the entire Great British Bake Off series, I’ve had the baking itch. Watching the skilled bakers patiently knead glutinous loaves and meticulously pipe lines of frosting onto towering cakes was mesmerizing. But baking can be intimidating. And then take away eggs, milk, and butter? HA! Forgettaboutit.

Vegan Savory Carrot Tart | AreYouKitchenMe.com

But not to worry, it can be done! And if you have a food processor, it takes but a few seconds to whip up this flaky crust. All thanks to my good friend, coconut oil. This superstar ingredient has the solid-at-room-temperature texture of butter but without the dairy. It’s a vegan pastry crust’s BFF!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

To be honest, I was hesitant to post this recipe because everything on the interwebs these days is “vegan, gluten-free, grain-free, oil-free, low-carb, grass-fed, unicorn”… And it’s bullshit. Pardon my French but trying to make every single dish I ever make or eat or share with you all perfectly healthy is exhausting and not realistic. More to come on my thoughts around eating perfectly later in the week…

Vegan Savory Carrot Tart | AreYouKitchenMe.com

When I dreamt up this wacky tart and explained it to John, he was beyond skeptical. “A savory pie…? But not in a pie pan? With herbs…?” He’s one hell of a supportive guy but even he couldn’t hide the uncertainty of this seemingly strange combo. But let me tell you what, it works! Fresh herbs, bright citrus, a punch of ginger, everything just sings. I’m really hyping this thing up, aren’t I? But it’s not like that. It’s not fancy- I mean look at my raggedy, chunky, imperfect crust. It borders on ugly and I love that. No pressure. Just whip this together and who cares what it looks like. I promise it will taste great!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Real quick, lemme just chat at you about vegan cream cheese. Kite Hill brand is my hands-down favorite, but I also like TreeLine. You can also buy either of those in the chive/herb flavors and skip adding the fresh herbs. Boom. For this recipe, I made my own cream cheese, and it was SO delish! To try it yourself soak 1 cup each cashews and slivered almonds overnight, rinse and drain, and add to a high powered blender with 2 Tbs. non-dairy yogurt, and 1 tsp. salt. Blend until completely smooth, adding a splash of water if needed; you may have to scrape down the sides frequently. Then let the mixture sit in glass bowl a warm place (like an oven with the light on) overnight, or until nice and tangy.

Vegan Savory Carrot Tart | AreYouKitchenMe.com

If you’re freaked out by making piecrust, and think I’m insane for making cream cheese (I don’t blame you), you can totally pick up a pre-made piecrust and a tub of non-dairy (or dairy) cream cheese from the store. I certainly won’t judge. And if it means you’ll try this Savory Carrot Tart, it’s 100% worth it.

Savory Carrot Tart

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Bright springtime flavors wrapped up in a flaky, tender crust, this Vegan Savory Carrot Tart is a pleasant surprise! Fancy meets rustic meets fresh in this sweet-savory spring mash up!

Ingredients

    Crust*
  • 1¼ cups flour (I used half whole wheat pastry, half all purpose)
  • ½ tsp. salt
  • ½ cup chilled coconut oil
  • ¼ cup ice cold water
  • Filling
  • 3-4 large carrots, peeled into thin strips
  • 1” piece of ginger, grated
  • 1 orange, zested and juiced
  • 1 tsp. salt
  • 4 oz. vegan cream cheese
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped from chives

Instructions

  1. Prepare the crust: In the bowl of a food processor, add flour and salt and pulse to combine. Then add the coconut oil and pulse until the mixture resembles coarse sand. One tablespoon at a time, add the water until you can pinch the dough together, you may not need all of the water. Shape the dough into a disk, wrap in cling wrap, and place in the fridge to chill.
  2. While the dough is chilling, prep the carrots. Use a vegetable peeler to shave the carrots into very thin strips. Toss them gently with the ginger, orange juice and zest, and salt. Set aside.
  3. In a small bowl, add the cream cheese and fresh herbs and mix well to combine. Set aside at room temperate to make it easier to spread.
  4. Preheat oven to 375 degrees.
  5. Remove the dough from the fridge, place it on a piece of parchment paper, and cover it with the cling wrap. Carefully roll the dough out into a circle approximately 16” across and ¼” thick. Transfer the parchment and dough to a cookie sheet and chill again for about 5 minutes.
  6. Once chilled, spread the herbed cream cheese on the dough. Then pile on the carrots, leaving any extra marinade behind.
  7. Carefully fold the dough over the fillings, folding and tucking as you go. It’s ok if it’s imperfect, we’re going for rustic! Bake for 35-40 minutes, until golden brown. Allow to cool for a few minutes before slicing. Garnish with fresh herbs and enjoy!

Notes

Feel free to buy and use a store-bought piecrust if you’re not into making your own. No judgment over here.

http://www.areyoukitchenme.com/savory-carrot-tart/

Vegan Savory Carrot Tart | AreYouKitchenMe.com

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