Archive of ‘Uncategorized’ category

Light Chicken Salad

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Rob and I love this light chicken salad recipe because it allows for use of the rest of your rotisserie chicken. If you buy a rotisserie chicken you can usually get a few meals out of it. Remember the “Joya Salad“, we used one breast of chicken to feed 2-4 (along with all the other fabulous and filling ingredients in that salad) and then used the remainder of the white meat for this delicious chicken salad recipe. It makes for a quick lunch or dinner in the form of a sandwich, lettuce wraps or stuffed in pita bread!

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Ingredients

Chicken breast and thigh meat, cut into small cubes
3/4 fuji apple, cubed
1/4 red onion, finely chopped
1/4 cup slivered almonds (honey roast from trader joes are fabulous!)
1 tablespoon mayonnaise
2 teaspoons dijon mustard
touch of honey
salt
pepper

Instructions

Combine the chicken, apple, red onion and almonds. In a separate bowl, whisk mayo, dijon, honey, salt and pepper together. Stir into chicken mixture until well combined. It will be on the dryer side. You can of course always add more mayo if thats your thing! Hope you enjoy!

 

watermelon ‘salad’

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This delicious side is a little too simple to call a “recipe” or even a salad… but it’s fantastic and worth posting. We have been enjoying this in the late afternoons when we need a light and refreshing snack.

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Ingredients

1/2 watermelon, chopped (check out this youtube clip on how to chop a watermelon!)
6 mint leaves, chopped
1/4 cup feta cheese
juice of one lemon
squirt of honey
dash of salt

Instructions

Chop the watermelon, toss in the feta cheese and add the chopped mint leaves. Right before serving drizzle the lemon and honey concoction. Enjoy!

 

health{ier} chocolate chip cookies. dairy and gluten free

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Chocolate chip cookies. Is there anything better? Well before I share this awesome dairy free, {vegan}, gluten-free recipe with you… I wanted to share a thought I had while making these delicious bites. If your not a close friend, or don’t care, go ahead and stroll down to the bottom for the recipe.

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Staging these cookies on gorgeous cake stands reminded me of a funny exchange of texts I had with a dear friend recently. Mother of four, she text me one night “what are you doing?” I text “sitting by candle light, listening to silence” she replied “ugh. I wish I were doing that.” I responded with “ha, well what are you doing?” Humorously she goes on to explain how she is watching her four kids perform skits, loud singing, costumes strung across the floor, chaos, she explains. And of course, I respond with “ugh, I wish I were doing that.” We learned something that night. Here we were, each of us, experiencing magical moments in life and we were tempted, dare I say, engaging with the “grass is greener on the other side” mentality. It is way too easy to look at someone else’s life and think “lucky”. But what if you were right where you were suppose to be tonight?

As I was making these cookies, listening to Adel, anticipating a lovely quiet date night at home with my honey I was struggling with thoughts like, “I wish I were so tired from being up all night with a baby that I had no energy to bake”. For the first time in my life I kinda wish I couldn’t fit into my jeans, because maybe that would mean there were a little life that was both Rob and I combined. But instead, I am in the kitchen with lipstick on, listening to Adel, about to enjoy a beverage and a quiet relaxing evening with my husband. I vulnerably share this with you because I don’t want this food blog to ever promote jealousy. If you look at these gorgeous pictures, just remember, they are just pictures. They never show you the pile of dishes in my sink or my frizzy bun on top of my head. (Your welcome) They just show you one moment of our day. Our perfect day filled with ups and downs just like everyone else. For my dear single friends, I remember thinking, “When I have a husband, then I wont want anything in the world! I will be so happy that this world won’t be able to contain my contentment.” Sigh. Ya. Well once again I am faced with the reality of human nature, that is, you always want more. So all of this to say, if your reading this and you have baby diapers falling out of the diaper genie, or maybe blocks are all over your hardwood floors or maybe your alone, room mates in the other room or out on a date. Maybe your sitting next to your husband and the house is eerily quiet… In whatever season of life you find your self in, I hope you can enjoy it. It is just a season. Not forever. A gift.

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Health{ier} chocolate chip cookies

Ingredients

1 cup oat flour (if you do not have this, you can of course grind gluten free oatmeal until it resembles flour)
1/2 cup gluten free flour (I “invested” in a bag of ‘cup for cup’ gluten free flour and its incredible! Quiet the investment however)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons brown sugar
3 tablespoons sugar in the raw plus 2 teaspoons (love the texture the larger sugar granules added to the cookies!)
1/3 cup dark chocolate chip (vegan chocolate chips allows this to be completely dairy free!)
2 tablespoons canola oil
4-5 tablespoons rice milk

Instructions

Mix dry ingredients together, add oil and milk. Add chocolate chips.
Bake at 375 for about 8 minutes.
Enjoy!

 

Trista’s Bean Soup

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Our dear friends Todd and Trista had us over the other night for amazing fish tacos and her incredible (not) bean soup, bean soup. She swears this is not bean soup, but as her husband said… “If it looks like bean soup, and it smells like bean soup and it taste like bean soup, then its bean soup.” Agree. In any case this is crazy easy and amazingly delicious!!!

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It can be served as a light dinner or a fantastic side to any main course. The following recipe is for a large crowd (maybe 10) so half the recipe if your making it for just a few. I added a little Mexican cheese blend on top of the soup for this little photo shoot but I do not recommend that when serving. Trista adds a smoked mozzarella that just makes this soup! See below.

Ingredients

8 cans of organic black beans
1 large jar of green salsa (or 2 small jars)
3 teaspoons of crushed garlic
shredded smoked mozzarella (trader joes) (I used the whole little log, also, smoked gruyere works great too)
salt to taste

Instructions

Puree the black beans with an emersion hand blender (or in the blender). Add the large jar of green salsa, minced garlic and salt. Heat over medium-low heat for about 30 minutes. Shred the mozzarella and mix into soup before serving. We served ours with sour cream, lime wedges and tortilla chips.

 

Muesli a.k.a. ‘the new granola’

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Muesli. The first time I was introduced to Muesli was when I lived in New Zealand back in 2003. While I found it bland and rather boring back then, now I have a new found love and respect for this delicious breakfast item (or ‘nice cream’ topper)

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The difference between Muesli and Granola is simple. Granola is baked. Muesli is not. Granola typically has added sugar for sweetness and oil for crunch. Muesli is the raw version if you will.

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This nutrient dense breakfast item is wonderful atop the tropical storm smoothie or a bed of yogurt with a little honey drizzled across the top. Eat it with fresh banana milk (1 frozen banana blended with 1 cup water and a dash of honey) or coconut milk for a quick breakfast on the go or even soak it the night before in milk and have a breakfast porridge waiting for you when you wake up. Really there are so many options.

You can not mess this up so take liberty when making your perfect blend. We make ours as follows.

Ingredients

3 cups gluten free thick cut oats (whole foods)
1 cup raw sprouted pumpkin seeds
1 cup raw sprouted sunflower seeds
1 cup raw walnuts, chopped
1 cup slivered almonds
1 cup currants (any dried fruit is a great option)
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Mix all the ingredients in a bowl and store in an air tight container. We like our Muesli pretty ‘nutty’ so we do a 2:1 ratio. We have double the nuts/seeds/fruit to oatmeal ratio but that is personal preference. We also choose sprouted nuts/seeds when we can because it is easier on your digestive system but raw or even toasted nuts and seeds will be just fine! You can not mess this up so take a look in your pantry and create your own!

 

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