By Adrienne Smith

Nextdoorganics member and New York City lawyer Michaelan recently took eating healthfully and locally to another level - she started blogging about it. Meet Love, Michaelan, her lifestyle and food blog. Michaelan covers everything from work-to-play outfit ideas to warming soup recipes.

We spoke with Michaelan about her blog, and have rounded up her recipes using Nextdoorganics ingredients.

Getting To Know Michaelan

What do you do now?

I graduated from law school in 2013, and for the past year I have been practicing as a matrimonial lawyer in Manhattan.

Why did you join Nextdoorganics?

I have always been a healthy eater, but for the past six months, I have attempted to eat “cleaner”, i.e. buy more locally grown, organic and pesticide-free produce. I immediately began to feel more energized, sleep better, my skin was clearer, and I had less stomach issues (sorry - TMI!).

Unfortunately, this little switch in my lifestyle created a very expensive habit that my bank account was not a fan of. I found it extremely hard to find locally grown and affordable produce in New York City. With much research, I stumbled across Nextdoorganics. After I received my first $20 package with an entire weeks worth of veggies (way more than I was expecting, probably worth $50 at a local NYC shop - no joke), I have never looked back.

What Nextdoorganics package do you get?

I get the basic $20 package, but will likely shift to bigger purchases in the future because the value and quality of the produce is amazing!

What’s your favorite part of receiving the weekly packages?

The surprise of what is in my delivery! Although I am a “planner”, I truly enjoy receiving my weekly package and being thoroughly surprised with my delivery - every Friday around 3pm is like Christmas!

Usually, my packages are filled with at least one or two veggies or fruits, which I have NO clue what they are. I feel pressure to immediately put these beautiful veggies to use in my kitchen and create unique dishes that I would never have tried but for Nextdoorganics.

Related: 10 Things To Love About Nextdoorganics

How has Nextdoorganics changed your cooking style?

Nextdoorganics has pushed my cooking boundaries to create recipes with produce I would normally not even go near in the food store (delicata squash, romanesco broccoli).

What made you start Love, Michaelan?

When I moved into my apartment in May of this year with my boyfriend, it was my first time ever having my own, spacious kitchen with all of the proper cooking tools. I took this opportunity to put my years of food love to use, and dove head first into becoming a working gal “chef.”

I found myself creating so many interesting and unique recipes, without any place to document them. People kept asking me for the recipes, and so I first started a word doc, then I moved to a google doc. Then my aunt suggested creating a blog, and I thought, why not?! It was a challenge, but I was up for it.

What has been your favorite part about running the blog?

I have always been a creative thinker, and having my own blog has allowed me to channel my ideas and passions into my posts. Prior to starting my blog, I felt creatively constrained in my daily life - I had so many ideas, but no where to post them. I am now constantly thinking of new recipes, unique posts, and stylish work fashion. I love coming home after a day at work, and de-stressing in the kitchen.

Related: How To Break Down A Whole Chicken

What have been your biggest challenges with the blog?

Along with the normal difficulties of starting a blog, creating a website, and gaining followers (just small hurdles…) my biggest challenge thus far has been learning the importance of photography. I recently got a Nikon camera and downloaded Photoshop. I had to teach myself how to take “real” pictures of food - not just on my iPhone. I find that people do not realize the importance of food pictures (I definitely didn’t), but the pictures really are everything. The better the pictures, the more appetizing the food looks, the more traffic to your site, and boom, success.

What has been your favorite part about running the blog?

I love the gratifying feeling of posting a recipe or fashion idea, hearing the positive feedback, and seeing my post that I personally created shared throughout social media. It is beyond rewarding, gives me a sense of accomplishment, and makes me feel like I am making a difference in my reader’s lives. The positive feedback also pushes me to explore outside the box and find new unique posts to keep my viewers interested!

I love writing, creating, cooking, and now, photography, and want to eventually create a blog where viewers of all ages will come to find healthy and easy recipes, work-appropriate fashion ideas, and lifestyle posts, so stay tuned!

Love, Michaelan Recipes

Pumpkin Quinoa Stuffed Delicata Squash

Ingredients:

Yields 2 squash halves

• 1 delicata squash
• 1/2 cup quinoa
• 1 3/4 cup water
• 2 heaping tbsp pumpkin puree
• 1 tbsp olive oil
• cooking spray (or 1 tsp olive oil)
• roughly 2 tbsp cinnamon (1 tsp for baking squash, 1 tbsp for quinoa, and then an additional tsp to garnish)
• 1 tsp nutmeg
• Salt and pepper (roughly 1 tbsp salt and 1 tsp pepper to coat squash before roasting, and 1 tbsp salt and 1 tsp pepper for quinoa)
• 1 tsp pumpking pie spice
• 1/4 cup cooked chickpeas
• 1/4 cup craisins
• additional cinnamon to garnish
• pomegranate seeds to garnish

 
Instructions:

• Preheat oven to 400 degrees.
• Cut your squash lengthwise and lightly coat the open faced squash with cooking spray (or olive oil) and sprinkle with salt, pepper, and 1 tsp cinnamon. Roast for 30 minutes face down.
• Meanwhile, wash and strain Quinoa. Drizzle 1 tbsp olive oil in a sauce pot over medium heat and add in the quinoa. Stir for about 1 minute, allowing the liquid to absorb. Let the quinoa sit for about a minute. Add the salt, pepper (roughly 1 tbsp salt and 1 tsp pepper) and the water to the pot.
• Bring Quinoa to a boil, lower heat to medium-low, and let simmer for 10 minutes
• After 10 minutes, add in the pumpkin puree, cinnamon, pumpkin spice and nutmeg. Still until an even consistency, and let the Quinoa simmer for an additional 5 minutes (a total of 15 minutes simmering)
• After Quinoa is done simmering, turn off the heat and add the craisins and chickpeas. Stir and fluff quinoa with a fork. Let sit for an additional 5 minutes. Taste and add additional spices if desired.
• At this point, your squash should be done roasting. Remove the squash from the oven (leave the oven on and turn to BROIL) and scoop out the inside seeds with a spoon.
• Place Quinoa mixture into the scooped out Delicata Squash halves, and put back in the oven on broil for 5 minutes.
• Remove from oven, garnish with additional cinnamon and maybe some pomegranate seeds to taste (if desired), and serve!

 
Other Love, Michaelan Recipes

Michaelan’s vegetable-packed winter minestrone soup is vegan and gluten free. But don’t worry, it’s packaged with flavor. The soup’s secret ingredient? Nextdoorganics’ sprout, lentil and quinoa mix.

These roasted carrot “fries” add a colorful pop (and a boost of Vitamin A and beta-carotene) to your standard side dish.

Mint and avocado give Michaelan’s creamy, creamless broccoli soup its smooth texture.