Today I have to tell you about Chalk Point Kitchen because:
1) It's all organic
2) They use only sustainable, local fare
3) They cater to the Glutenoids, like myself
4) Every dish is absolutely mouthwatering
Need more convincing? Okay, so here's the lowdown:
To celebrate my boyfriend's birthday, he picked CPK as our dinner spot last Thursday. Located in the heart of Soho, it's an easy 5-minute walk from either the C train or the 1 train. It's also right next to tons of really cute shops. Shopping trip and great noms? Win win. Not only do they serve dinner, but they also serve BRUNCH (which is fantastic, by the way, but we'll focus on dinner today because we still have four days till the weekend haha!).
After we were seated, we were promptly served homemade pickle spears in lieu of a bread basket. They already won my heart at that point! To start, we both ordered the Vegan Autumn Wedge for ourselves (because it's way too good to share).
For our mains, I ordered the Roasted Spinelli Squash, he had the Grass-fed Cast Iron Ribeye, and we split a side of roasted Brussels sprouts. Oh my gosh, was it all amazing.
Everything was just right; not too salty, not too seasoned, and not too done. We literally cleaned our plates, and why not? It's food you that you don't have to worry about being laden with chemicals and additives. Just good-for-you food that tastes good too! Plus, it's fun to not have to cook or worry for once; I get into ruts of measuring, so when it's out of my hands, I really try not to worry about it. Focus on the meal in front of you, and stop thinking about the future.
And at CPK, I really can just relax. It feels good not to worry, and we definitely plan on going back soon! Adding this to our top favorite restaurants :)
Guys, I know it's been a while.
Three weeks and two days to be exact.
Where have I been?! Well, the day after my last post, I started a new job! And it's one that I really enjoy :) That being said, it has also taken up a lot of my time. The adjustment period has been real. With early mornings and late nights, I'm still trying to work out a schedule that gives me time to run, write blog posts, test recipes, do well at my job, and most importantly: enjoy life.
I know that it can be done. I know that many have full-time jobs while balancing blogging, the commitments that come with it, and family/friends/social life/insert life goal here. But I'm new to this, and so I need a little time to adjust. Right now, things feel a little out of whack; I'm loving my job and I'm still running (but still take that required rest day), but I so desperately miss painting (which I got to do a little this past weekend!) and writing. So I took a few steps forward in some respects, and fell off the wagon in others. That's okay though! It's a give-and-take process that requires a little canoodling to hit the sweet spot. I want to keep writing, painting, running, pursuing my career, and enjoying actually living, and so I will (RE: Gratefulness).
Speaking of being thankful, how was everyone's Thanksgiving? For me, it was a milestone in many ways. Not only was I able to celebrate with my immediate family (Mama, Dad, lil' sis, and lil' bro), but I was also able to celebrate with my family friends and my boyfriend's family. That's a lot of love in one holiday- but I'm not complaining ;)
On the real Turkey Day, my family, my boyfriend, and I went to my family friend's house for dinner, and then the day after, my boyfriend's family had another Thanksgiving dinner. TWO big dinners. TWO nights of drinking (wine, but still, I get groggy from alcohol easily). TWO nights of big desserts (which really isn't any different than my normal routine, but when it follows several glasses of vino rosso and pounds of turkey, it definitely feels bigger than normal haha!). TWO nights of laughter, relaxation, and gratefulness. I wouldn't have it any other way.
This was also the first time in years that I did not count calories. Not one single calorie, gram of fat, mg of sodium, nada. I ate till I was comfortable, and if I wanted seconds (you better believe I grabbed two slices of the pumpkin pie you're about to make), I got seconds because I deserved it. I didn't deserve it because I worked out like a maniac hours before and I didn't deserve it because I restricted all day. I deserved it because I deserve freedom from the obsessive thoughts and compulsive behaviors that thwarted me from eating and enjoying meals before. Why not enjoy another helping of beautiful roasted acorn squash drizzled in coconut oil and pomegranate seeds? Why not pour myself a second glass of wine because I'm finally enjoying myself and living outside of my head?
So needless to say, I had a great Thanksgiving that extended over two days, and I wasn't upset about it in the slightest. But now that I've talked enough about this pumpkin pie I made (I know you've been drooling over the pictures...I see you over there!), I want to share the recipe with you so that you can make it for the rest of the holiday season!
This pumpkin pie was a huge hit! Made with a pumpkin seed crust, it's entirely gluten and sugar free! And if you're vegan, you could easily make this without eggs (see substitutions below). This pumpkin pie is:
Hey there and welcome! I'm a 20-something-year-old running, painting, and eating my way through NYC. Hope to see you along the way!