Same LOVE

I am pretty sure I am just as or MORE excited than some of my gays about this awesome ruling! ITS ABOUT TIME!!!!

Same love. It’s a beautiful thing.

 

<3

 

White Wine Spritzers: 31 days of Deliciousness for Summer

Summertime is the best time to enjoy a wine spritzer. It’s the perfect drink for the mom who wants to sip on something refreshing but also wants to be able to have more than one! The bubble water dilutes some of the alcohol and adds a little more excitement to the drink. Here is a list of recipes for the HOT July afternoons.
31 days of deliciousness created with the starting base of the 2013 Trione Sauvignon Blanc {you can use any white wine that you like because all recipes are still driven by the wine, you want to make sure it’s one you dig!} and bubble water.
ENJOY!!
Base wine and bubble water recipe:
3 parts wine to 1 part bubble water

Adjust as needed for larger groups

Basic simple syrup recipe:
3 cups water
3 cups sugar
Method:
In medium sauce pan bring water to boil then add sugar and stir until sugar dissolves (about 4-6 minutes). Turn heat down and simmer for 3 minutes then remove from heat and chill completely before using.
Buy a soda stream to have bubble water all year round! 

http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/

One
Sauvignon Blanc
bubble water
squeeze of lemon
Two
Sauvignon Blanc
1 ounce of Aperol
bubble water
garnish with orange twist
Three
Sauvignon Blanc
1 ounce of mint simple syrup
raspberry bubble water
Four
Sauvignon Blanc
thyme simple syrup
lemon bubble water
2 squeezes of Meyer lemon
garnish with Meyer lemon wedge
Five
Sauvignon Blanc
jalapeno zest
2 wedges of lime
simple syrup
lime bubble water
floater of 7up
garnish with jalapeno zest
Six
{Bloody Mary}
Sauvignon Blanc
3 ounces fresh tomato juice
basil
lime and lemon bubble water
garnish with lime
Seven
Sauvignon Blanc
bubble water
floater of St. Germain
lemon twist
Eight
Sauvignon Blanc
orangina
garnish with strawberries
Nine
Sauvignon Blanc
3 ounces of fanta
Ten
Blend:
Prickly pear peeled
2 ounces margarita mix
1 lime squeezed
1 lemon squeezed
simple syrup
Sauvignon Blanc
Eleven
Sauvignon Blanc
1 package of blueberries, pureed
simple syrup
lemon bubble water
a splash of sprite
Twelve
Sauvignon Blanc
1 grapefruit, squeezed
bubble water
Thirteen
Blend:
basil simple syrup
10 strawberries
add:
Sauvignon Blanc
bubble water
Fourteen
Cheryl-Temple:
Sauvignon Blanc
1 ounce grenadine
bubble water
garnish with cherry
Fifteen
Sauvignon Blanc
peach puree
bubble water
garnish with mint
Sixteen
Sauvignon Blanc
lemon bubble water
muddle blueberries
garnish with frozen raspberries {use the raspberries as ice cubes}
Seventeen
Watermelon soaked in Sauvignon Blanc blended
then add Sauvignon Blanc
bubble water
garnish with watermelon wedge
Eighteen
Sauvignon Blanc
Lemon grass simple syrup
1 blood orange, juiced
bubble water
garnish with a blood orange slice
Nineteen
Sauvignon Blanc
muddled mint and cucumber
{or make cucumber water by shredding it, blending, then straining}
lime bubble water
garnish with mint and slice of cucumber
Twenty
Blend:
Rosemary simple syrup
2 peaches, peeled
Sauvignon Blanc
Add:
bubble water
garnish with peach.
Twenty-One
Sauvignon Blanc
1 ounce lillet blanc
bubble water
2 wedges of tangerine, squeezed
garnish with a slice of tangerine
Twenty-Two
Sauvignon Blanc
10 strawberries thinly sliced
1 thyme sprig
6 ounces of lillet Blanc
2 lemon wedges, squeezed
bubble water
Twenty-Three
{Sangria}
2 bottles of Sauvignon Blanc
2 cups orange juice
2 cups pineapple juice
½ pineapple, cut into chunks
4 apples, cut into chunks
4 pears, cut into chunks
4 peaches cut into chunks
Add:
Floater of brandy
top with bubble water for each serving
Twenty-Four
Sauvignon Blanc
bubble water
4 dashes of bitters
orange twist for garnish
Twenty-Five
1 ounce lemon thyme simple syrup
Sauvignon Blanc
bubble water
Twenty-Six
Sauvignon Blanc
1 ounce ginger simple syrup
1 pear, pureed
Bubble water
Twenty-Seven
Sauvignon Blanc
Bubble water
fruit cube {link to JPV fresh blackberry, lime, grapefruit ice cubes}
Twenty-Eight
Sauvignon Blanc
1 ounce limoncello
1 lemon, squeezed
top with bubble water
garnish with lemon slice
Twenty-Nine
¼ cup of black cherries, blended or muddled
1/2 ounce agave nectar
Sauvignon Blanc
bubble water
top with ice
garnish with blueberries
Thirty
{Martini}
Sauvignon Blanc
1.5 ounces dry vermouth
top with bubble water
garnish with a sprig of tarragon
serve in a martini glass
Thirty-One
{Aper-tini}
Sauvignon Blanc
bubble water
apple juice
garnish with apple slice

 

 

 

Myriad Gastro Pub: New to San Francisco

Chef and owner Tricia Tracey of Momo’s and Thirsty Bear Brewery, among other restaurants in her 25 year career, comes back to San Francisco from New Jersey to open her very own space: Myriad Gastro Pub. Just in time for the blowing up craft beer scene in and around San Francisco Bay Area, Tracey will feature globally inspired menu with seasonal, local ingredients. The gastropub will have snacks, small plates, and larger portions to pair with the various craft beers she will have on tap. Smaller plates for all palates ranging in price from $6-15 will include intriguing items like bone marrow with sherry demi glaze, tarragon-horseradish gremolata and crostini. YUM!! They’ll serve larger portions ranging from $14-28 each and will include dishes like roasted Halibut, Lamb, and even a Mayan pork stew. The menu will rotate based on what is available.

 

Myriad will have over 40 different wines available and creative house cocktails, but I am most excited to see what the beer selection is like.The Mission district is an ever growing area in San Francisco, home to hipsters and craft beer drinkers alike. Located in the old Nombe space, it’s also not far from my beloved AT&T Park and Cellarmaker Brewery. The concept seems hip and cool without the snobbery that some tapas places can have. I am excited to visit when they open in mid June. Stay tuned for a restaurant review of the food, service, and craft beer list!

http://www.myriadsf.com/index.html

Photo Courtesy of Myriad website.

 

Cheers!

Moxie’s Whole30 Bolognese Sauce

Moxie’s Whole30 Bolognese Sauce

{Whole30 Approved}

 

You’ll Need:

  • 1 pound ground mild Italian sausage
  • 1 pound Kobe beef
  • 2 28 ounce cans of whole peeled tomatoes
  • 1 can diced tomatoes
  • 1 ½ red onion chopped
  • 8 roasted red peppers, de-seeded, peeled, and chopped
  • 2 pounds cremini mushrooms, chopped
  • Salt & pepper to taste
  • Uncle Timmy’s Spice Rub {or you can make a mixture of paprika, salt, pepper, cayenne, celery salt, oregano, cinnamon, and thyme to substitute)

 

Method:

One night ahead remove all of the sausage links from the casings and mix up with the seasoning mixture, cover and let sit in the refrigerator overnight.

In a large stock pot cook sausage, then remove. Cook beef then remove. Add in onions and let cook for about 20 minutes, stirring occasionally so they do not burn. Add in mushrooms {half at time} and cook until they soak up all of the juice and become soft. Add in roasted red peppers, tomatoes, stir, bring to a boil and cover to cook on low for about 35-40 minutes.Add back in the meats, stir, then cover and reduce heat to a simmer and let cook 1 hour more. Add salt and pepper to taste but should not need much more because of the seasoning mixture.

Serve over steamed broccoli and or cauliflower or zucchini noodles.

Eat Clean, Eat Healthy, & Eat Well.

 

Eclipse Stout Chicken & Mushroom Soup

Eclipse Stout Chicken & Mushroom Soup

You’ll Need:

  • 1 22 ounce bottle of Eclipse Stout
  • 5 cups of cremini mushrooms, sliced
  • 1 ½ red onion, roughly chopped
  • 1 stalk celery, sliced
  • 8 carrots, peeled and sliced thick
  • 2 32 ounce cans of diced tomatoes
  • 4 medium boneless, skinless chicken breast cut into 4 pieces
  • Salt and pepper to taste
  • Olive oil for cooking

Method:

In a stock pot brown the chicken then remove and set aside. Add the onion and saute until soft, deglazing the pan with the stout as needed. Add in the mushrooms and saute until soft, continuing to deglaze the pan with the stout {about half or more of the stout should be used by now}. Stir in the carrots and celery and continue to stir to let the flavors meld together. Deglaze the pan again with the stout and then mix in the tomatoes, add the remainder of the stout, stir then add stock to cover the ingredients. Bring to a boil then turn down heat, add back in the chicken, cover and let simmer for about 45 minutes. Add salt and pepper to taste.

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*This can be Whole30 approved if you remove the stout and deglaze with stock.

 

Whole30 Almond Milk

I didn’t realize that I missed milk at all because I don’t really drink it much but making almond milk is kind of fun and it tastes great. It’s pretty simple, though it does take time and some effort.

I used 4 cups of raw almonds, soaked in water over night, then rinsed.

Blend 8 cups of water and the 4 cups of soaked, raw almonds in the vitamix {or break it up if it all will not fit at once because it will get chalky at first}. Blend until smooth. Take either a cheese cloth or a chinois and put the liquid into it, inside of a larger dish and let it strain. You can leave it over night to strain if it’s in a dish and is supported, or use a ladle and plunge the almond pulp in the chinois until none of the liquid is left {takes about 20 minutes}.

With these amounts, I ended up with 2 quarts of almond milk and 2 quarts of almond pulp. The pulp can be used in smoothies {yes, not whole30 approved but it’s healthy fat…} or added into a dip like pepper dip or an almond hummus.

 

http://jessposhepny.com/

Moxie’s Whole30 Minestrone

Moxie’s Whole30 Minestrone

{Whole30 Approved}

I LOVE Minestrone, the Italian in me LOVES to make it with lots of the Parmesan cheese rind too to get that rich texture, but since I’m all about Whole30 I decided to get that amazing mouth feel and decadent flavors another way. This is definitely a winner and must for everyone who is looking for something healthy, delicious, and rich with flavors.

You’ll Need:

  • 1 ½ red onion chopped
  • 10-15 cremini mushrooms, cut in half then sliced
  • 5 carrots, peeled and sliced in rings
  • 7 stalks of celery, sliced semi thick
  • 3 cups red cabbage, roughly chopped
  • 2 turnips, peeled and chopped in 2cm cubes
  • 1 28 ounce can of diced tomatoes
  • 2 quarts of vegetable broth {if store bought use low sodium organic}
  • 8 cloves of garlic, finely chopped
  • 1 bunch of Italian parsley, finely chopped
  • 1 pound ground Italian sausage
  • Salt and pepper
  • Olive oil for cooking

 

Method:

Cook sausage in a big stock pot, set aside. Add onion and stir continuously adding a little water to deglaze the pan as needed. Cook onions until nearly caramelized, about 20 minutes. Add in garlic, stir and cook for about 5 minutes, add in mushrooms, stir and add more water to deglaze as needed, continue to stir so the ingredients do not burn or stick. ONce mushrooms are soft, add in the carrots, celery, red cabbage, and turnips and repeat the same steps. Cook and stir for about 8-10 minutes to let the flavors all merry together. Once all the veggies look nice and glossy from the juices of the onions, add in the zucchini and mix up, let that cook for about another 5 minutes, then add the diced tomatoes and mix that up {this is building on all of the flavors allowing each of the ingredients to bring their full flavor to the soup for the best tasting finished product!} and let cook together for 2-3 minutes, then add the broth, enough to cover all of the veggies. Bring soup to a boil then add back in the sausage, stir and season with salt and pepper. Cover and let cook on low for about 40 minutes. Season with more salt and pepper {about 1 tbsp of salt and 1 ½ tbsp of pepper, or to taste} and add the parsley, cover again and let cook for another 30 minutes.

Makes about 4 quarts of deliciousness.

http://jessposhepny.com/category/whole-30-life/

Mix up the veggies so they can merry together and bring out all the awesome flavors.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

 

 

 

 

 

Fresh Fruit Cubes

Moxie’s Fresh Fruit Juice Cubes

{Whole30 Approved}

This is for those hot afternoons and evenings when all of my friends are sipping on Sauvignon Blanc and Rose’s or cool craft beers, I sip on this. Fill a glass with regular ice cubes, add one fresh fruit cube, and fill with mandarin orange bubble water. This is the perfect refreshing mock-tail! This is great for entertaining too, dinner party guests love these kinds of refreshing drinks!
You can be healthy and still enjoy delicious refreshing beverages without the booze!

 

Kid Tested :) Mother & Whole30 Approved! 

These are also great for kids- my son LOVES these, he could eat them without any bubble water! In fact, he likes to take one in his water bottle with him to baseball.

 

You’ll Need:

  • 4 Grapefruit, cut into quarters
  • 2 Oranges, cut into quarters
  • 1 ½ Limes, cut in half
  • 2 packages of fresh blackberries

 

Method:

Squeeze the juice out of each of the citrus’ {with a hand held juice press} into a container. Put all of the blackberries into vitamix along with the citrus juice and blend until smooth. Take another container along with a chinois on top of it and pour the liquid into the chinois. Use a spoon to help get the juice through the chinois around the seeds. Repeat until all of the liquid is filtered. Dispose of the seeds after each pour through the chinois so it will be easier to filter the liquid through.

Take the finished liquid and stir it, pour into ice trays, stirring in between to blend the juice together as needed. Freeze the cubes for at least 5 hours, or until firm. It’s all juice so the cubes will not pop out like normal ice cubes do, use a knife to help them out. I take all of my juice cubes out and place in a freezer bag for convenience.

If putting in a freezer bag then leave the cubes in the ice trays overnight to ensure they are frozen all the way through.

Makes 3 ice cube trays full.

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Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

{Whole30 Approved}

 You’ll Need:

  •  1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tblsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste

 

 Method:

In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.

*adding more sweet potato will offset some of the heat if you prefer things less spicy.

This makes a big stock pot full and is great for freezing for lunches for the week!

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 


Eat Clean, Eat Healthy, & Eat Well. 

Moxie’s Chicken and Vegetable Soup

Moxie’s Chicken and Vegetable Soup

{Whole30 Approved}

Kid Tested :)

You’ll Need:

  • 4 medium sized chicken breast, cleaned of fat, and cut into thirds
  • 4-5 carrots, peeled and chopped in rounds
  • 7 stalks of celery, sliced thick
  • 2 turnips, peeled and chopped into 2cm cubes
  • 10-15 cremini mushrooms cut in halves then sliced
  • ½ red onion, chopped
  • 6 zucchini, cut in half then sliced thick
  • Vegetable broth to cover {I make homemade with the scraps of the veggies as I cook, but you can buy low sodium organic chicken or vegetable broth from the store too}
  • 1 can diced tomatoes
  • Olive oil for cooking

 

Method:

Put a stock pot over high heat and lightly coat with olive oil, add the chicken. Sear on each side about 2 minutes, just to add a bit of caramelization for flavor. Remove from pan and set aside.  Add in water or broth to deglaze the pan and pour that liquid into a bowl and set aside {to be added later to the soup because this is full of flavor}

Add in the onion, cook for about 2 minutes, then add the carrots, celery, mushrooms, and turnips- stir continuously for about 10 minutes, adding in a little broth to keep the pan deglazed and the veggies from sticking. Add in the broth, enough to cover all of the vegetables and add in the chicken, and canned diced tomatoes, stir and bring to a boil. Add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini, stir and continue to let cook until all of the chicken is shredded.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

Serves 8, or makes enough to freeze for lunches and dinner for the week.


Eat Clean, Eat Healthy, & Eat Well.