New England Fishmongers

Did you know that fish have seasons just like fruits and veggies? This is because different fish migrate in and out of the area throughout the year so knowing what fish is currently available is going to give you a fresher, and more cost-effective product!

Check out this full fish and shellfish availability chart that can be found on the mass.gov website! It is super helpful:

  • Dark Blue = Landed and available in Massachusetts
  • Medium Blue = Limited landings and availability in Massachusetts
  • Light Blue = Out of season or extremely limited availability

 

In my opinion, when it comes to fish and shellfish there is no better place to get it from than local New England fishmongers. Today I am excited to share with you about New England Fishmongers, a group of fishermen (fisherwomen??) on the NH/Maine seacoast that work hard to catch and sell top-quality fish to some of Boston’s best restaurants!

Fishing is a passion for Tim Rider and Amanda Parks. During their 15 hour+ excursions off the cost of Maine each fish is reeled in by hand, a way of fishing that only a handful of fishmongers still practice today. Bringing in around 800lbs of fish per day this rod-and-reel way of fishing brings in no bycatch, doesn’t cause harm to the ocean floor, doesn’t contribute to overfishing since the operation is small-scale. Modern fishing technology that includes use of trawls and gillnets does cause these problems.

 

 

New England Fishmongers was started because to avoid having to put their high-quality fish in with the rest of the catch at open auctions, where buyers bought at a low cost yet sold at hight prices. But cutting out the middleman they are able to work directly with the restaurants and provide them with high-quality fish just hours after being caught.

You can find New England Fishmongers at the following restaurants:

 

You can also check out Amanda Parks this Saturday, September 17th at the Boston Local Food Festival where she will be taking part in The Seafood Throwdown!

 

This cooking competition features head to head competition and a secret mystery fish ingredient!

 

 

Don’t forget to stop by the Boston Local Food Festival on September 17, 2017. This event is FREE to the public and you will have the chance to meet with some of the very best local farmers, vendors, artisans, and restaurants!

To learn more about the festival and the participating vendors check out www.bostonlocalfoodfestival.com!

 

 

 

Boston Restaurants Who Source Locally

I honor of the Boston Local Food Festival taking place Sunday, September 17th on The Greeway I wanted to highlight some of my favorite Boston restaurants that partner with local farms and fisheries and feature their products on their menus.

By featuring local products these restaurants have menus that change seasonally and their ingredients are always fresh. As a diner I love knowing that when I visit one of these restaurants that the menu will be different than the last time I was there!

Henrietta’s Table

With dining room with a cozy farmhouse feel and a menu that continuously focuses on fresh from the farm, Henrietta’s Table has been a staple in Cambridge since 1995. Chef Peter Davis is a is a Boston native with a passion for local and regional cuisine who uses products grown using sustainable agriculture methods and native ingredients when creating dishes for Henriett’s brunch, lunch, dinner and even cocktail menu.

The menu changes seasonally and I am a huge fan of their seasonal buying guide on their website. And if you are lucky enough to dine on their patio you will be sitting amongst their courtyard garden where many of the restaurants fresh herbs are grown.

 

Craigie On Main

Another Cambridge gem with a strong focus on using the best of the best local, seasonal, and organic ingredients is Craigie On Main. James Beard Award–winning Chef Tony Maws menu is French-inspired “refined rusticity” and if you are really looking to get the best of the best of seasonal ingredients check out his 5 course tasting menu which changes DAILY.

 

 

Island Creek Oyster Bar

I am an oyster fanatic and there is no better place in Boston to slurp them down than Island Creek Oyster Bar. All of their oysters come from their oyster farm located in Duxbury, MA. What started as a small team of farmers selling oysters to local restaurants has grown to a wholesale team, 10 oyster farms, a non-profit foundation, and 5 Boston-area restaurants.

 

 

 

Post 390

Located in Boston’s Back Bay Post 390 Executive Chef Nick Deutmeyer works extremely closely with the region’s top farmers and showcases their products on fresh and seasonal menus. My favorite dining experience at Post 390 is the Farm to Post dinner series which features a 3 course seasonally selected menu that can be enjoyed with or without wine parings. Each series features a different farmer or fishery the menu changes weekly.

 

Don’t forget to stop by the Boston Local Food Festival on September 17, 2017. This event is FREE to the public and you will have the chance to meet with some of the very best local farmers, vendors, artisans, and restaurants!

To learn more about the festival and the participating vendors check out www.bostonlocalfoodfestival.com!

5 tips for shopping and cooking local

When it comes to the food I buy and cook for myself my focus is always QUALITY. In the past decade, if not longer, we have seen a huge shift away from processed, chemical laden food to a desire for more whole, nutrient-dense, locally grown food. Not only does your food spend wayyyy less time in transit to get on your table guaranteeing fresher ingredients, but you are supporting the livelihoods of local families and businesses and giving back to your community. Sounds like a win-win to me!

It can be extremely overwhelming at first but with a little bit of research and knowledge you will soon become a pro at navigating your local food scene.

I am excited to be joining forces for yet another year with the Boston Local Food Festival happening September 17, 2017 on The Greenway to help support the growth and development of local farms and locally owned food-related businesses. This festival is near and dear to my heart and to kick-off my series of posts over the next few weeks I am going to share my 5 tips when it comes to shopping and cooking local!

 

 

1. Know what is in season

Produce is cheapest (and the most flavorful) when it in season. This seasonal food guide will help you find seasonal foods where you live and you can use that information to help guide you in your meal planning to ensure you are getting the best of the best for the current time of year!

 

2. Find your local Farmers Market

This may seem extremely obvious but your local farmers market is the best way to connect and buy from your local famers and food artisans. Here in Boston we even have Boston Public Market, a year-round, self-sustaining market with over 40 New England famers and vendors.

By connecting with your local farmers they can help you understand their different products and share with you exactly how the food was grown.

 

 

3. Join a CSA

CSA stands for Community Supported Agriculture and you can find one near you (along with local farmers and famers markets) through Local Harvest. A CSA is a way that you can buy local, seasonal, and fresh foods directly from the farm of your choice.

Each farmer offers a select number of “shares”aka a subscription or membership which consists of a box of produce and sometimes meat and dairy depending on the farm that either ships to you or you pick up on a weekly or monthly basis. Ingredients will vary with the season and it is a great way to get your hands on new food items you may not have purchased in your local grocery store.

 

4. Buy in bulk and learn to freeze or can your leftovers

This is an inside joke with my friends because they know my passion for buying in bulk. Not only does it save you money if you are buying what is on sale and in season, but if you learn how to properly store or freeze what you buy it can last you for many meals to come. And save you that hard earned cash because you will have less food waste.

I love to buy fresh herbs (one day I will have a home and have a garden #agirlcandream) and those tend to come in larger quantities than I need. One herb I buy a lot is basil and I always use my leftover basil after I make my recipe to whip up a batch of pesto. I freeze the pesto in small quantities in an ice cube tray and then keep in a freezer safe ziplock bag and use the cubes in future stir fry or pasta dishes. Pesto is a great option for leftover arugula too!

 

 

5. Adopt a Zero waste policy

How many of you have cut an onion, or celery, or carrot and automatically just toss those root ends or leafy stems right into the trash? How about a cheese rind? While those parts may not be edible they make excellent scraps to add to soups and stews.

Do you have leftover chicken bones? Toss them in a big stock pot with your leftover scraps, a bay leaf, and seasoning of your choice, cover with water and simmer away for a flavorful chicken stock. This is great to make even if you don’t plan on using it right away because it can be frozen easily!

 

 

I hope to see you at the Boston Local Food Festival on September 17, 2017. This event is FREE to the public, how cool is that?!

To learn more about the festival and the participating vendors check out www.bostonlocalfoodfestival.com!

 

 

 

It’s time to make a ⚡SHIFT⚡

Be one of the FIRST to try this revolutionary new fitness and nutrition program with me!

 

 

I just got back from the Coach Summit in New Orleans where I learned all about breakthrough 3 WEEK fitness and nutrition program called Shift Shop.

After meeting trainer Chris Downing and testing out one of the workouts live with him (and about 1,000 other people) I was hooked.

 

 

This program is revolutionary because of the “ramp-up” method which will start you off slow then gradually increase the intensity as you progress through the 3 weeks. And don’t worry, there is an AMAZING modifier to follow if you are unable to do the moves full-out. Following the modifier can help you to increase your strength and endurance so eventually you can move on and do the moves at full speed and range. Workouts alternate between cardio and strength and start out at 25 minutes for Week 1, 35 minutes for Week 2, and 45 minutes for Week 3.

Along with the fitness we are going to refine our nutrition with a simple to follow, clean eating plan that will progressively eliminate grains, legumes, and the starchier carbs so that by Week 3 you are focusing mostly on lean protein and veggies and burning stored fat in the body for energy during your workouts > this is going to give you some KILLER results in only 3 weeks! I even have an EXCLUSIVE recipe book that I will be providing only to those who join me on 7/31 for even more meal ideas along with what comes with your Shift Shop eating plan!

 

 

If you have been following me for a while you have probably seen some of my own transformation photos and know that I have lost over 20lbs through at home workouts and simple nutrition. It’s not always easy but it’s a journey I am proud to be on and share with you through social media and my private wellness community. And I am so ready for this new journey to make the ultimate SHIFT!

This is going to be intense. This is going to be a challenge. But I’ve had a few friends who got to test it out pre-launch and it WORKS. Check out their transformation photos!!!

 

Join me starting 7/31 to make the ultimate SHIFT! 

Secure your spot by filling out this form or click the button below.

 

 

What to eat at the Hyper-Local Craft Brewfest

The Hyper-Local Craft Brewfest is coming up THIS week and while there will be many great beers, ciders, and artisan drinks to quench your thrist let’s not forget about all the food that will be there as well!

Here are some of my favorite local vendors and restaurants that you will find this weekend at the event!

 

Fox Point Pickling Co.

This small batch company from Providence, RI handcrafts their own pickled vegetables.  Ingredients are sourced from local farmers and they are proud to say their products are sugar free, fat free, naturally gluten free, and contain no additives. Their products are the perfect addition to any barbecue, antipasto platter, or even to top off a Bloody Mary! I think this will be such a tasty snack to pair with all of the beers and ciders to be tasted at the Brewfest!

 

 

Q’s Nuts

I cannot pass up a bag of freshly roasted Q’ Nuts any time I am shopping at the Boston Public Market. OMG THAT AMAZING SMELL. Get’s me every time!

This family-owned & operated artisan nut company was started by husband and wife team, Beth and Brian “Q” Quinn in 2000 and each small batch is crafted using wholesome ingredients. All of their original recipes are vegan as well as gluten, soy and dairy free and use raw organic cane sugar, as well as organic chocolate, pure spices and natural flavors in all of their roasts. They have an array of flavors including savory, sweet (Bananas Foster Pecans anyone??), and exotic (like Key Lime Ginger Almonds) and they continue to experiment and bring in new flavors to their product lineup.

This might just be the perfect snack to dig into while walking around the Brewfest.

 

Alex’s Ugly Sauce

This hot sauce has the best name ever. This artisanal hot sauce is made using all-natural ingredients with unique combinations of flavor and heat that is sure to kick any of your favorite dishes up a notch. No matter what level of heat you are looking for Alex’s Ugly Sauce has just the right match for you. This makes for  a perfect take-home gift from the Brewfest!

 

 

Koy (Fusion restaurant)

Koy is a fusion restaurant and bar located in Boston’s historic Faneuil Hall. With a menu that blends old-world Korean cuisine with fresh international flavors I am excited to see what they bring to the Brewfest – I hope it is their cheese steak dumplings with pastrami, swiss, Kimchi, and spicy mayo!

Dine in at their restaurant located at 16 North Street, order delivery to dine at home, or set up catering for a special event and I guarantee their menu won’t disappoint.

 

 

Red Lentil

Serving exclusively vegetarian and vegan food since 2009 their menu is creative and built around produce that is currently in season in New England and take pride the attention they pay to special dietary needs. Their menu offers gluten-free, raw, and macrobiotic selections and they even have special equipment for these menu offerings. Their dessert line is baked in-house to ensure freshness and includes a wide range of vegan and gluten-free dessert choices.

Check them out at the Brewfest or head in for lunch and dinner Monday – Friday and brunch and dinner Saturday and Sunday!

 

Just Add Cooking

Just Add Cooking is a meal kit service who will be dishing out tasty samples at the Brewfest. They supply the fresh high-quality ingredients and recipe to follow. You open up the box and cook. Within a half hour you have a tasty and nutritious meal for two or four depending on what size box you select. Each meal kit contains only the freshest local ingredients, grown by New England farmers and caught by New England fishermen.

Some of their mouthwatering recipes include Bacon Wrapped Monkfish with Sunchokes, Chicken and Dumplings, and Dijon Cod with Orange Beurre Blanc.

Check out these amazing food vendors during the Hyper-Local Craft Brewfest June 9th and 10th at The Armory in Somerville.

This annual tasting fundraiser is presented by the Sustainable Business Network of Massachusetts (SBN). Come taste unlimited samples and support local, green, and faire economy and support the Boston Local Food Program in the process!

 

Brazo Fuerte Artisanal Beer

Being a non-beer drinker I am on a mission to find a beer a really enjoy and the upcoming Hyper-Local Craft Brewfest is going to be me go-to resource to try and learn about as many local craft beers as I possibly can!

One specific brewer that will be at the festival that has caught my eye is Brazo Fuerte Artisanal Beer.

 

 

Founded by local Massachusetts resident Beverly Armstrong and named after her nickname “Brazo Fuerte” given to her from her ruby teammates Brazo Fuerte Artisanal Beer was created to be the perfect “post-game” session beer.

A term “session” does not actually relate to any specific flavors or aromas of the beer and session beers can actually be placed into almost any beer style category. Session refers to beers that are purposely brewed to contain less than 5% alcohol by volume (ABV) and are known for being drank for refreshment and drinkablility, and not for knocking you right out of your barstool – aka beers you can drink for a long “session” at a time!

 

 

All of Brazo Fuerte Artisanal Beers are made in the Great Boston Area using the best local organic ingredients and sustainable brewing methods. With an array of different beers including Chara British Golden Ale (named after an adorable Golden Retriever named Chara), Pony Rye’d Pale Ale, Green Tea Pale Ale, Big E Session IPA, and K-Wags Chocolate Coconut Brown Ale there is something for everyone.

I have my eye on the K-Wags since it is made with toasted organic coconut and chocolate malt!

 

 

Check out Brazo Fuerte Artisanal Beer during the Hyper-Local Craft Brewfest June 9th and 10th at The Armory in Somerville.

This annual tasting fundraiser is presented by the Sustainable Business Network of Massachusetts (SBN). Come taste unlimited samples and support local, green, and faire economy and support the Boston Local Food Program in the process!

 

 

 

YOU’RE INVITED!

YOU’RE INVITED!

 

 

Want to know exactly how I turned a passion for cooking healthy and delicious food, fitness, and my blog into a thriving business using social media?

Join me Thursday, January 19, 2017 at 8:00pm EST // 5:00pm PST

During that time I will be giving you an inside look into exactly what I have done over the past 2.5 years to not only just start but GROW my business – all while working a full time job as an corporate event planner!

During this event you will get to hear my story of how I found and got started with this opportunity. I will share about how incorporating at-home fitness and a simple nutrition plan were the building blocks to the business I have today and how to use those tools to pay this opportunity forward and help others.

 

 

 

Because of this opportunity I have not only changed my own health, fitness, and finances but I have made a whole wonderful community of best friends through it as well!

 

 

CLICK HERE to RSVP to learn more!

 

 

 

 

Beachbody does not guarantee any level of success or income from the Team Beachbody Coach Opportunity. Each Coach’s income depends on his or her own efforts, diligence, and skill.