Friday, August 19, 2016

Motherhood: Fueled by Atlas Coffee

I came across this someecard recently and nodded with approval. I may have even said "yaaaasssssss" out loud, eliciting strange looks from the people nearby while I was in the checkout line at the store. I was a coffee drinker before kids. Now as a mom of two boys, I'm a hard-core coffee drinker. My husband might whisper the label "addict." Yes, I love me some coffee.

But when your kid comes to you like this:

And it's not even 8am, I need a caffeine boost.

Or when they are non-stop goofy like this:

A big 'ol cup of coffee helps me laugh through it all and power through the day.

Over the years, I have become a little more selective about my coffee. My husband might even whisper "coffee snob." Yes, I appreciate really good coffee. I have learned a lot about what makes good coffee, including the importance of a quality burr coffee grinder, water temperature and fresh roasted coffee beans. I will go out of may way to procure a pound of premium coffee.

So when I had the opportunity to try Atlas Coffee Club, I was all over it like foam on my cappuccino. Atlas Coffee Club is a gourmet coffee of the month company, curating exotic coffee from all around the world and delivering it to your doorstep. They source premium single origin coffee from farms around the world, and pay above market prices to ensure sustainable farming practices. And each batch is roasted just before shipping (each bag is stamped with roasting date) so you know the coffee is fresh. Click here to learn more. Plus they're is giving away a 6-month membership.

Okay, going to enjoy more of this Ethiopian coffee before my second job as my kids' personal uber driver begins.

Disclosure: Thanks Atlas Coffee Club for giving me the opportunity to try some coffee. As always, all opinions are my own.

Friday, August 12, 2016

On-Demand Babysitting

As a mom with two young kids, I'm always on the search for a good sitter. We've been fortunate to have had a handful of amazing sitters we can reliably call on. But I seem to have forgotten that they move on to college (gasp) or full-time careers (sigh). And now that we've moved into a new 'hood, I feel like the new mom all over again, desperate to find new sitters to add to my contacts.

Enter Chime, the Uber of babysitting booking apps. Okay. I know everyone uses that analogy whenever they describe a new startup. But Chime is legitimately a game-changer. And here are 6 reasons why:

1. Chime is brought to you by SitterCity: SitterCity pioneered the category of online childcare with over 15 years experience connecting families and caregivers. SitterCity boasts 7 million members with more than 2,000 new sitters joining every day.

2. MVPs of babysitters: SitterCity hand-picks sitters from the top 1% of SitterCity's national database. Chime only works with sitters who are highly rated and get glowing reviews from local families.

3. Sitters are seriously vetted: Chime conducts an extensive reference and background check, along with child safety and social media screens. Plus they interview every candidate in person, to identify people who genuinely are interested in childcare.

4. Easy-to-use app: Just enter your location and you will see pre-screened Chime sitters near you. You can watch video profiles and read parent reviews. Pick a date and time and book your sitter (or schedule an interview). Done. Go to to see more.

5. No more awkward payments by the door: Once your sitting is complete, payment is automagically processed by credit card. Sitters charge a flat hourly rate. It's $16/hour (+$1 for each additional child) here in Boston.

6. No hidden fees: Chime is subscription free!

We recently had the opportunity to give Chime a try. It really was so easy to find and book a sitter. And more importantly, the boys LOVED Ashley (our sitter that came on a few days notice). With the start of school approaching, we will be in need of some extra hands (and an occasional date night), so we're pretty pumped to have discovered Chime.

Disclosure: Thank you Chime for giving me the opportunity to try the Chime app and a night out. As always, all opinions are my own.

Friday, August 5, 2016


I am in love with summer, especially this summer. The weather has been spectacular (though we could definitely use some rain) with fun-filled days ending with tired but happy boys. It's hard to believe it is already August and school is just around the corner. So when I heard about Ferragosto, I was all in.

Ferragosto is an Italian national holiday celebrated on August 15th through the end of the month. It marks the celebration of the Assumption of Mary and the beginning of Italy's summer holiday period. Life moves at a slower pace while families enjoy some R&R. So I'm embracing my new favorite holiday by taking it slow and heading to the beach for a picnic dinner with the family.

To celebrate Ferragosto, I'm preparing a traditional Italian meal that's easy to whip up and travels well for beachside dining.
Antipasto salad: caprese salad, prosciutto, salami, olives

Grilled veggies with a lemon, garlic and thyme plus crusty bread

And some Barone Fini Pinot Grigio - classic, crisp and fruity wine that pairs perfectly with this meal and feels like summer in a bottle.

Looking for more ideas to celebrate Ferragosto? Head to Prezza in the North End where Chef Anthony Caturano will be featuring a special Ferragosto menu from August 8-15th. Or head to Prezza after work for happy hour for every glass of Barone Fini wine purchase, 100% proceeds benefit the Greater Boston Food Bank.

See you on the beach! Ciao!

Disclosure: Thank you Barone Fini Winery for sending me a bottle of wine to try. As always, all opinions are my own.

Wednesday, June 29, 2016


It *finally* feels like summer around here thanks to spectacular June weather, school is out and kids are coming in from playing until twilight, exhausted but happy. Now summer just got 80x better thanks to the Highland Street Foundation's Free Fun Fridays program. Now in it's 8th year, the Highland Street Foundation has partnered with 80 different cultural institutions across Massachusetts to offer free (!) admission to museums, zoos, and gardens every Friday until August 26th! It's true!

I had the opportunity to check out the MIT Museum for the first time with my boys last Friday. We got our science on big time and loved every minute of it.

From mind-blowing holograms, robotics gallery and our favorite Gestural Engineering exhibit (think wind-up toys to a new level), it was a perfect way to spend the afternoon.

The MIT Museum has plenty of hands-on activities for kids, but it's just the right size for you to explore everything the museum has to offer in a few hours.

And as a treat, we headed across the street to our all-time favorite bakery, Flour, for some sticky buns and oreo cookies.

Check out the full schedule here and get out there and #SeeMoreSummer!

Disclosure: Thanks to Highland Street Foundation and MIT Museum for hosting us, which I received free of charge. As always, opinions are my own.

Thursday, May 19, 2016

15-Minute Recipe For Those Hectic-Post-Activity-Late-Dinners

Don't get me wrong. Spring is awesome. Bright sun. Blossoming trees and flowers. Everyone seems to be cheery. Except for the days we're running from one after-school activity to another, only to get home around 7pm and realize we still have to make dinner. I often will turn to my Slacker Mom Dinner Hacks on days like this. Or I make this amazing, good-for-you, semi-homemade, Creamy Greek Chicken Noodle Soup (Avgolemono) from Dinner: The Playbook. It's become an all-time favorite at our house, especially after a long day of school and baseball practice in the spring rain.

Creamy Chicken Noodle Soup
Adapted from Dinner: The Playbook by Jenny Rosenstrach

4 cups low sodium chicken broth
1/4 cup uncooked orzo
salt and pepper
3 eggs
3 tablespoons fresh lemon juice
Handful fresh dill, chopped
Shredded rotisserie chicken


  1. In a large saucepan, bring the broth to a boil.
  2. Add orzo and cook until tender, about 7 minutes. Season with salt and pepper and reduce heat to low; let simmer.
  3. In a medium bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle about 1/2 cup of hot broth to the egg-and-lemon mixture, whisking to combine. 
  4. Remove simmering broth from heat (this step is crucial).
  5. Very slowly, drizzle the egg mixture back into the pot, whisking constantly for 2 full minutes. Season with salt and pepper, add dill and chicken and serve.

Friday, April 8, 2016

Guest Post: Upgrades to Achieve a Chef-Approved Kitchen

For someone like me who spends a whole lot of time in the kitchen, the way a kitchen functions, flows, and looks are probably more important to me than any other room in the house. This has become front and center in our lives as we looking to move and/or renovate a kitchen.

So I warmly welcome Becca Grady from Zillow to share her tips for simple upgrades to a kitchen that any home chef would love!

Simple Upgrades to Achieve a Chef-Approved Kitchen
By Becca Grady

A kitchen is more than just a space to prepare and cook food. Any good chef knows that it is a gathering area for friends and family, an entertainment spot and, ultimately, the heart of the home. Although most homes just need the basics – a refrigerator, sink, oven and stove – there are simple upgrades to ensure you have a pro-grade kitchen setup.

Whether you’re a food enthusiast or a seasoned chef, consider these tips for achieving a chef-approved kitchen.

Friendly Layout

An open floorplan and ease of movement is important for a well-designed kitchen. Although layout is sometimes out of your control, there are changes that can be made to better accommodate a good flow. If you have ample space in the center, consider adding an island to help alleviate any congestion and expedite meal prep.

Ample Light

Light is an important feature of an outstanding kitchen, and the more light, the better. Lighting can set the tone and have a large impact on ambiance. Having multiple sources of light – recessed lighting, hanging lights and under-the-cabinet strips – is best. sources for different purposes, you are able to easily adjust lighting to accommodate any need.


Any cooking enthusiast knows that a top-notch kitchen is all about the counter space, especially for spreading out all of the ingredients for preparation and plating the dish when it’s finished. Kitchen surfaces should also be easy to clean, heat resistant, durable and scratch proof. Selecting a countertop that is tough and fits within your budget is essential.

Faucets and Sinks

Sinks are one of the hardest working spaces in a kitchen. Upgrading your normal sink to one with a deep-set bowl is a must for any pro-grade kitchen. Additionally, consider replacing faucets with a gooseneck model and a pull-out sprayer. A gooseneck faucet allows you to turn on the water while having mess on your hands, while a pull out sprayer helps to clean off dishes with ease.  

Convenient Storage

Most professional kitchens will forego cabinets and drawers for storing utensils, dishes and pans, opting for open shelves. Open shelving systems allow for easy access to cooking tools and utensils. If you’re not interested in having your storage exposed, consider other storage options that improve accessibility. Look into installing a hanging pot rack, a magnetized knife strip or a handy roll-out shelf.

With limited budget and space, it’s important to decide what features matter most in a kitchen. To ensure the kitchen is worthy of an aspiring or skilled chef, try using some of these tips.

Monday, April 4, 2016

Cooking Matters

Cooking Matters. Never did I think these two simple words would mean so much to me 10 years ago. Before I become I mom, I cooked occasionally with little thought on ingredients or sticking to a weekly budget. I had a good paying job. I cooked what I wanted and when I wanted.

Then I had kids. I was consumed with feeding them healthy food. We were on a strict budget. I made homemade baby food and tested new recipes with hopes they would adopt the same adventurous palate umdaddy and I had – and blogged about it along the way. Then I joined the team at ChopChop Magazine, embracing the mission of inspiring and teaching kids to cook real food as a way to combat hunger, poor nutrition and childhood obesity. Yeah, cooking matters. Big time.

So when I had the opportunity to hear about the work Share Our Strength’s Cooking Matters is doing
Cooking Matters Alicia McCabe demonstrating
skills taught in a cooking class
here in Massachusetts, I didn’t hesitate. Cooking Matters teaches participants (many receiving SNAP and WIC benefits) to shop smarter, cook delicious meals, and how to make healthy choices. With the help of an army of volunteers, participants enroll in a six-week cooking course that include a grocery tour to teach how to shop, read nutrition labels, and stretch their dollars.

And the results are impressive. In a recent study on the impact of Cooking Matters:
  • Participants have increased confidence in the kitchen
  • Number of meals cooked at home increased
  • Families are eating healthier and choosing healthy foods (whole grains, low-fat dairy, low sodium)
  • Participants reported increase in their ability to stretch their food dollars

While there is evidence Cooking Matters is making an impact, there is still work that needs to be done. We need to reach more families. We need to demonstrate why cooking matters. How can you help? Volunteer. Attend a culinary event to benefit Cooking Matters. Teach someone you love how to cook. 
(credit: Share Our Strength)

Disclosure: Thanks to Share Our Strength and Kirkland Tap& Trotter for hosting the event, which I received free of charge. As always, opinions are my own.

Thursday, March 24, 2016

Last Minute Easter Menu Ideas

Is it just me or did winter just blast by and spring suddenly arrive? I blinked and Easter is this weekend and April is around the corner. So in typical fashion, I'm scrambling to put together some dishes for our family Easter brunch celebration. So I'm going to some family favorites that are easy to whip up and sure to please. 

Monkey Bread French Toast
Our kids go nuts whenever we make this. You can make this with challah bread or cinnamon raisin bread. We'll often make extra and freeze them for easy toaster french toast. 

1 cup half-and-half
3 large eggs
3 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon kosher salt
8 (1/2 inch) slices day old monkey bread (or brioche or challah)
4 tablespoons butter


  1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside.
  2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
  3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
  4. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup or fruit. 

Mom's Granola with Yogurt
I forget how simple it is to make homemade granola. Whenever we make this, I kick myself for buying store-bought and not making this sooner. 

2 1/2 cups old-fashioned rolled oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
3 tablespoons sesame seeds
1/3 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup sliced almonds 
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 cup canola oil 
3/4 cup vanilla extract 
2 teaspoons vanilla exract
1/2 cup dried cranberries
1/2 cup raisins


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
  2. In a large bowl, combine oats, wheat germ, coconut, sesame seeds, sunflower seeds, walnuts, almonds, cinnamon, and salt and mix well. In a small bowl, whisk together the oil, honey and vanilla. Pour wet ingredients over the dry ingredients and mix thoroughly until the dry ingredients are evenly coated.
  3. Pour mixture onto prepared baking sheet and spread in an even layer. Bake for 30-40 minutes, or until golden brown. Stir the granola with a spatula several times during the baking to ensure even browning. Let cool completely, then add the cranberries and raisins and mix to distribute them evenly.

Carrot Cupcakes with Cream Cheese Frosting
You gotta have some sweets for Easter, right? These are to dye for (get it? Easter egg dyes?).

2 Eggs1 cup packed light brown sugar¾ cup canola oil3 tbs lowfat buttermilk½ tsp vanilla extract1 cup plus 2 tbs unbleached all–purpose flour½ tsp baking powder½ tsp baking soda½ tsp kosher salt½ tsp ground cinnamon¼ tsp ground ginger2 cups shredded carrots½ cup raisins½ cup chopped walnuts
Cream Cheese Frosting
12 oz cream cheese, at room temperature½ cup unsalted butter, at room temperature1 2/3 cup confectioners’ sugar
  1. Preheat oven to 350 degrees F.  Line standard 12-cup muffin tin with paper liners.
  2. In a large bowl or using a stand mixer, beat together eggs and brown sugar on med-high speed for 3-4 minutes, or until mixture is light in color and thick. In a small bowl, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture.
  3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold flour mixture into egg-sugar mixture until fully incorporated.
  4. Add carrots, raisins, and walnuts and continue to fold until well mixed. Pour the batter into the prepared muffin cups.
  5. Bake cupcakes for about 50 minutes, or until golden brown. Cool in muffin tin on wire rack.
  6. Meanwhile to make the frosting, beat cream cheese (with paddle attachment) on medium speed for about a minute until smooth. It is important cream cheese is at room temperature or the frosting will be lumpy. You can microwave on medium power for 30 seconds to soften (be sure to remove foil wrapper!).
  7. Add the butter and continue to beat for another minute. Then add the confectioners’ sugar and beat for one more minute until well mixed. Chill frosting in the refrigerator to firm it up before using.
  8. Remove cupcakes from muffin tin and frost cupcakes. Decorate with shaved coconut, carrot strips or lemon zest.  

Monday, March 7, 2016

The Perfect Portion Cookbook

Each square = 100 calorie count

I’m a huge fan of Fitbit ever since I got one for Christmas. I love getting all this feedback such as how many steps I’ve taken (close to my daily goal), how much sleep I got the night before (not very much) and how many calories I burned. This last bit of data would mean something if only I knew how many calories I was consuming. And I’m not one for calorie counting, measuring or weighing out serving sizes or sacrificing good tasting food for fewer calories.

So when I had the opportunity to review The Perfect Portion Cookbook by Anson Williams, Bob Warden and Mona Dolgov, I knew it was the universe (or maybe Fitbit) telling me it’s time to pay attention to how much I eat.

Flipping through The Perfect Portion Cookbook, I was immediately drawn to the easy-to-read recipes, great photography and simple visuals of what equates to a 100 calorie-count. There are 150 comfort food recipes categorized by Breakfast, Soups, Salads & Sandwiches, Casseroles & One-Pot Meals, Everyday Meals, Sides, Entertaining, Holiday Favorites, Dressings, Sauces & James, Satisfying Snacks, and Desserts. And the book is loaded with helpful tips such as substitutions and shopping tips.

I decided to make the Ratatouille & Sausage Bake (I love me some one-pot meals) and 100 Calorie Brownie Bites for our Sunday supper. Both were incredibly easy to make and very tasty. And for the first time, I can feel good about portion sizes and better understand what's okay for lunch or dinner. And maybe one day soon, I can log in “Calories Eaten” into my Fitbit and really be boss of my personal data.

100 Calorie Brownie Bites. Photography by Christian Stella and Elise Stella

Disclosure: Thank you Partners in Publishing for sending me a copy of The Perfect Portion Cookbook. As always, all opinions are my own.


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