About Jess Vallery

Jess Poshepny Vallery, a Sonoma native, is the DTC and Marketing Communications Director at the prestigious, local family owned winery; Trione Vineyards & Winery. She manages all communications, marketing, PR, digital marketing as well as hospitality and consumer direct sales. Jess’ passion for wine started 17 years ago when she began her career at Gloria Ferrer Champagne Caves. She has since been in the wine business where she has studied for the court of masters sommelier program, currently working on level two while enjoying her eighth year working with Trione and her awesome team. Jess is an active member in her community where she served on the board of the Geyserville Chamber of commerce for six years, finishing her last two years as President. Jess works with local schools and Healdsburg Little League to help raise funds for children. She volunteers for other service groups and community-based organizations to help raise funds for the community. Jess was born to be a writer and digital communicator: she writes for Sonoma Magazine online, Steppin’ Out Magazine, craft beer blogs and contributes to other various websites. Jess was recently named on the forty under forty young professionals "to watch" in the North bay Business Journal. Aside from her passion for wine, Jess is an avid foodie and home cook. Being married to a chef affords her the opportunity to constantly play with creative, healthy recipes as well as recipes made with craft beer. Jess has enjoyed branching out into the beer culture; traveling to different breweries to get inspired by what they’re doing with social media. She created “MOXIE LADY” to showcase her adventures in life; promoting local businesses, helping people discover new and off-the-beaten-path hot spots in the Bay Area as well as all over the U.S through her travels, and building recipes with healthy ingredients that will be fun for the whole family. In her free time, Jess enjoys continuing to learn how to use her Nikon, writing, cycling, taking day trips to semi-local places to eat, drink, hike, take photos, hiking with her dog, discovering new places, cooking, working out, and relaxing with friends and family. Jess lives in Windsor with her husband and 14 year old son, mini Australian Shepard, and chubby cat.

21 Day Fix Round 1 Results

I am so thrilled by how this program works! In just 20 days I lost over five total inches and 10 pounds. I worked out daily according to the 21 Day Fix plan for 30 minutes and followed the food program. At first the program was somewhat difficult because I have never really been into measuring my food, however, it’s super simple. I can eat most everything that I want and I have now changed (somewhat, still working on this) my way of thinking about food – eating to fuel my body rather than dreaming about the amazing dinner I am going to eat while eating lunch, LOLZ. That alone has helped me lose weight.

Inches lost in 20 days:
Chest: 1/2 in
Waist: 3.5 in
Arms: 1.25 in
Thighs: 1 in
Calf: .1/2 in
Hips: 1 in
Weight: lost 10 pounds
If you are on the fence about starting this program, then make the leap and just do it because these results don’t lie. I already feel stronger and happier in just my fourth week! Finding balance is HUGE and definitely the key to success. With my crazy busy schedule with work, home-life, writing, exercising, my dog, and social life, I have had to find foods that I don’t get sick of, that are still compliant with the program and do not take forever to make or measure. Here is what I go-to:
Breakfast:
  • egg muffins (11 eggs makes a dozen “muffins” and you can add whatever greens, veggies, or protein to it you want!)
  • shakeo drink – chocolate vegan with PB2 (that’s a peanut butter powder with very little calories)
Lunch: 
  • Veggie stir fry with sugar snap peas, carrots, mushrooms, and bell peppers
  • Spinach salad with apple, cucumber, red onion, cilantro and a champagne vinaigrette with a little olive oil
  • Chicken salad with homemade aioli on romaine

Dinner: 

  • TACOS!! I eat veggie tacos almost every night if I have not eaten my blue yet (that’s healthy fat) which I usually save it for this. I use gluten free corn tortillas, tons of fresh tomatoes, and a ton of fresh cilantro with a squeeze of lime. Add lettuce, chicken, beef, beans, whatever you’d like, just measure your containers before you build! Two corn tortillas is 1 yellow container, I use about 2 greens then 1 blue for my tacos nightly
  • Spinach salad with roasted sweet potatoes, grilled beef and a fried egg on top
  • Seared ahi tuna, leafy lettuce, cucumber, radish, tomatoes and quinoa
  • Zucchini noodles with shrimp and a garlic olive oil drizzle
  • Taco salad with grilled chicken, corn, romaine, olive, cilantro, tomato, and lime

Snacks: 

  • Non-fat plain yogurt with peaches
  • Hummus and apple
  • Veggies with a creamy non-fat yogurt dressing/dip
  • Cucumbers and roasted beet salad
  • Sauteed Brussels sprouts with coconut nectar ( a maple syrup substitute)

I try to stay away from things that won’t satisfy me like the avocado, even though I LOVE avocados, I can only ave 1/4 in a day, so why bother? Fresh veggies, loads of fresh herbs, eggs, and roasted meats and vegetables are the way to go!

Romaine salad with roasted bell peppers, grilled sirloin, corn, tomato, black olives and fennel

21 Day Fix Super Yummy Dinner Recipes

I recently started the Beach Body program 21 Day Fix and I LOVE it! I love the Shakeology {I use the vegan chocolate} and I love the workouts. It’s helpful that there is someone modifying the workouts, it keeps me going if I feel like I need to stop, I just modify. The other cool thing about the 21 Day Fix is the meal plan. While it’s tough to plan ahead, it really makes you hold yourself accountable to YOURSELF to plan ahead and list out what you will eat for the day:

  1. B -breakfast
  2. S – snack
  3. L – lunch
  4. S – snack
  5. D – dinner

Because I have been doing Whole30 off and on for so long and Paleo, I have the whole planning ahead, cooking, and making extras to freeze thing down! Here is the kicker – you measure everything…yep, everything! That does make it hard but you get the hang of it fast. I put my meals into containers and just make sure I have my day planned and packed the night before, then I feel less stressed. I love food and I need lots of flavor, I also get board of food easily so I have come up with some fun, super easy, non-recipe recipes to share. Check it out, even the least coordinated home-cooks can cook this stuff!

Veggie Stir Fry: sugar snap peas, carrots, mushrooms, yellow onion all sauteed and finished with roasted bell peppers. Start with the onions, then add in carrots, then mushrooms and lastly the sugar snap peas so they are still slightly crunchy. Use a touch of olive oil to saute. Your Containers: whatever you measure out, I usually bring 1.5 cups to work with me for lunch so 1.5 Green and since I used Olive Oil, I add 1 tsp. of oil to my 21 Day Tracker.

Chicken and veggie tacos: corn tortillas softened and heated up in a pan, add shredded cheddar cheese and allow to melt then top with grilled chicken, fresh tomatoes, and spinach. This is one of my favs! Add salt and pepper to taste. Your Containers: 2 tacos – 1 Yellow, 1.5 Green, 1 Blue, 1/2 Red

Spinach salad with brown rice and tomatoes: I cook my rice with roasted mushroom broth {homemade}. Spinach, 1/2 cup brown rice, chopped tomatoes, and your favorite dressing. I use 1 tsp olive oil, 1 tsp champagne vinegar and a squirt of Dijon mustard with a little salt and pepper. Your containers: 2.5 Green, 1 Yellow, 1/2 Orange

Veggie salad with sirloin: SO GOOD! Blanch your corn on the cob and let it cool before cutting the kernels off the cob. For the salad use fresh spinach, sliced heirloom tomatoes, thinly sliced grilled sirloin, and champagne vinaigrette. Your containers: 3 Green, 1 Yellow, 1 Red, 1/2 Orange

Staying on track with 21 Day Fix. Spices and containers, plan ahead! Stay successful with the 21 Day Fix containers (Green = 1 cup, Red = 3/4 cup, Blue = 1/3 cup, Purple = 1 cup, Yellow = 1/2 cup, orange = 2 tsp.) You can also order these clear containers from Amazon or buy them at your local kitchen store – the quart container is 4 cups, the mid-size is 2 cups, and the small is 1 cup. They store easily and you can freeze food in them! Use tape to write the name of the food and date on the outside. You’ll have pre-proportioned food all the time! Visit your local spice shop and smell the spices, ask for help and buy things you may not usually go for to keep things interesting, you will be happy you did. Get your spice rubs sugar free and salt free when possible and you will be able to use them more often without adding in additional calories.

These recipes are super easy, very healthy, and of so satisfying! Your entire family will love these too. Keep it simple and exciting when it comes to food, that’s my motto. I am on day 9 now and doing great. I feel a bit tired but overall my energy is great, my skin looks better, I feel stronger, and I am down 10 pounds! I know I shouldn’t be weighing myself but I had to look. I am loving this program and what I love more than anything {besides the food} is the accountability group – these ladies in the group are fantastic, encouraging, and inspiring. You feel safe and a part of something. They want to know how you felt when you worked out. If you have a bad day, you tell them, they want to know and they will make you feel better and know that it’s ok, tomorrow is a new day! So sign up, you will not regret it! It’s like a family who you want to workout with and show up for.

Good luck!

Click here to read more about the program – you can select any of the workouts you want to do but to start I totally recommend the 21 Day Fix. You pay initially for the accountability group, 30 days of your shake, and one full year of 600+ workouts that you can stream ANYWHERE! It’s amazing! So check it out, and you will be happy you did! Plus, you’ll get access to all these cool ladies to be right there with you on your journey to be more healthy.

 

Everything Green Salad

  • Romaine
  • 1 green apple
  • 1 cucumber
  • 1 avocado
  • A handful of black olives
  • 1 teaspoon whole grain mustard
  • Meyer lemon olive oil
  • chopped cilantro

Method: Chop romaine and all vegetables and avocado, put in a salad bowl add in the mustard and olive oil, mix and enjoy.

Trione Winery Hosts Annual Pig Roast Winemaker Dinner

TRIONE WINERY’S ANNUAL PIG ROAST WINEMAKER DINNER
AUGUST 26TH FROM 5-9PM

Mark Trione has gone up to our Flatridge Ranch and harvested  the perfect wild hog to share! Enjoy wild and domestic pigs that were cooked in a La Caja China (think: cooking a pig in the ground like they do in Hawaii, only this is a huge stainless steel box, a much cleaner way of cooking it with similar taste results) by the chefs from Peloton Culinary & Catering. Feast on garden fresh delights to pair with this succulent pork while sipping on verticals (three different vintages) of Zinfandel as well as some barrel samples and other special release wines. This event is one not to miss! These chefs pull out all the stops – think about all of the fresh, seasonal veggies and fruits you love to eat during the summertime and that will be
on the table in a fancier way.

Seating is limited and this event will sell out. Reserve your seats today!!
$150 per person. Purchase your seats today!

This is a family-style dinner, plant based dieters can still come and enjoy with plenty of food to eat without the pork.

To purchase your tickets call Trione at 707.814.8100 or email tasting@trionewinery.com 

Roasted Pepper and Sausage Soup

Roasted Pepper and Sausage Soup

Whole30 Approved

 

You’ll Need:

 

Soup:

  • 10 Red bell peppers, roasted with skins and seeds removed
  • 4 heads of cauliflower, seasoned with salt and pepper or your favorite spice mix from Savory Spice Shop and olive oil then roasted  
  • 1 pound chicken apple sausage, seared then cut in half lengthwise, then sliced thin
  • 2 quarts of homemade roasted vegetable broth

 

Homemade Broth:

  • 5 pounds of cremini mushroom stems only, roasted
  • 1 carrot, chopped
  • 4 stalks of celery, chopped
  • the ends of one onion
  • 2 bay leaf
  • 2 good size pinches of peppercorns
  • 2 pinches of kosher salt

 

Method:

In a stock pot saute all of the sausage until slightly browned, remove and set aside. Add cleaned red bell peppers and roasted cauliflower, break up with wood spoon then add homemade stock. Bring to a boil then simmer 20 minutes. Add in the chicken apple sausage and simmer for 10 more minutes. Using a hand mixer, gently mix soup using the up-and-down motion on low, you want the soup to be slightly smooth with small chunks of sausage.

Serve on it’s own for a savory lunch or dinner and freeze in small containers for an healthy, easy grab-and-go lunch at the office.

 

Mexican-style Chicken Salad

Mexican-style Chicken Salad
Whole30 Approved
Serves 2-4 people

 

I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other great flavors and textures. I like this because it doesn’t have cheese, but the olive texture replaces that (it doesn’t replace the cheese of course but this does the trick when you are omitting dairy), and this is bold with all kinds of huge flavors that work really well together for a simple, quick, healthy meal the whole family will love. This salad did the trick and even was a huge hit with the hubby.

 

You’ll Need:

 

Salad:

  • 2 chicken breasts, cleaned and cut in half or butterflied
  • ¼ bunch fresh cilantro, roughly chopped
  • ½ can black olives (more if you would like)
  • A handful of jicama, cut into matchstick size pieces
  • 1 cucumber, peeled and then spiralized (or you can cut in half lengthwise and slice if you do not own a spiralizer, though I definitely recommend investing in one, they are awesome)
  • 1 avocado, cut into bite sized chunks
  • 1 lime, cut in half to squeeze on top
  • 2 heads of hearts of romaine
  • Savory Spice Shop’s Mexican Adobo Chicken spice (enough to generously coat each side of the chicken breasts
  • Olive oil for cooking
  • 2 tbsp. Quick chimichurri mixture

Quick Chimichurri:

  • 1 bunch of cilantro, finely chopped
  • ½ cup champagne vinegar
  • ¼ cup olive oil
  • A pinch of salt and pepper

Dressing:

  • ⅓ cup dijon mustard
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • The juice from 3 limes, 2 lemons, and 1 orange
  • 2 pinches of salt and pepper

 

Method:

Pat chicken dry with paper towel then generously season both sides with adobo spice rub.

In a cast iron skillet, coated with olive oil, heat pan then add in chicken. Cook on medium heat until cooked thoroughly, about 3-4 minutes on both sides depending on stove and pan. Remove chicken, set aside until cool then slice in bite sized pieces.

Chop romaine and put into a big salad bowl and add in jicama, spiralized cucumber, chimichurri mixture, olives, and dressing and toss until ingredients are lightly coated with dressing. Place in bowls, add chicken, cilantro, avocado, and squeeze half a lime over each salad.

 

5 Sonoma Breweries Wine Lovers Should Visit

For as long as people have been drinking beer and wine, beer has been regarded the inferior beverage. Wine is “classy,” it takes time to craft and age, a refined palate to appreciate, and is often paired with fine food. Beer is less expensive, often comes in a can, and you can find it anywhere. But, with craft beer now taking the center stage – even in Wine Country – many connoisseurs are heading out to explore hoppy drinks.

CLICK HERE TO READ THE FULL ARTICLE AND VIEW THE SLIDE SHOW ON SONOMAMAG.COM 

Current Changes with Ratebeer.com – What Does it Mean for Craft Breweries and Craft Drinkers?

The AB-InBev lineup. (The Drum)

Last October Anheuser-Busch InBev acquired a minority stake in the popular consumer rating/review website RateBeer.com. This acquisition has raised a lot of questions and controversy around special interest and conflict of interest among breweries and press. There have been a lot of streams on Facebook where people are sharing concerns about what will happen to the RateBeer Best Festival. And locally, people who knew the folks from Ratebeer, the questions are, “why are we finding this out now if this acquisition occurred back in October, just before the Ratebeer Best Awards Festival.

After the dust has settled and the shock factor is subsiding, people are wondering, “what does this mean for RateBeer now” Many pillars of the craft beer community have spoken and the general consensus is many craft beer drinkers, industry professionals, and brewers just cannot support RateBeer any longer. Here are some thoughts from craft beer lovers and supporters from both our local area and across the U.S. RateBeer is utilized all around the globe by beer lovers and  breweries to promote the beers people are enjoying along with reviews and ratings to share. Here is an insider look at what some craft beer supporters are concerned about with the recent news:

The minority stake sale of RateBeer to AB Inbev is disappointing. I have a tremendous amount of respect for Joe Tucker and what he has accomplished over the years. That being said, AB Inbev is a company with a lengthy history of bad business practices and one that will do whatever it takes to destroy the competition. We must continue to be educated about, and supportive of, the businesses that support innovation and growth within the industry, not stifle it. Unfortunately, RateBeer is now among the AB Inbev family and I cannot continue to support it.” says Greg Coll, General Manager at Fogbelt Brewing and creator of Black and White Beer Ball an Ales for Autism fundraiser.

I think the premise of journalistic integrity and ethics should be applied here, for sure.
At the end of the day, Joe has used RateBeer as a platform for dialogue amongst the community, facilitating discussions on how ‘big beer’ has actively hindered the industry. In my opinion he should have been completely transparent about the deal when discussions began, and if for some reason that was not allowed due to legal reasons, then that should have also been fully disclosed as soon as possible.” expressed Jeff bull, home-brewer and craft beer aficionado.

Betsy Pence from North Carolina is a craft lover, she comes out once a year to visit Russian River Brewing Company (RRBC) to get her Pliny fix. She expressed concern about the recent news of AB-InBev acquiring a minority stake in RateBeer.com, here is what she thinks, “ Talk about a conflict of interest! It’s causing a huge stir on the East Coast. Why can’t AB-InBev just stick to making shitty beer for the rednecks and college kids and stay out of the craft beer industry?!”

Dogfish Head Brewery owner and head brewer, Sam Calagione writes, “We were troubled by the announcement last week that ZX Ventures, which is fully owned by the global conglomerate Anheuser-Busch InBev, has purchased a portion of RateBeer. We believe this is a direct violation of the Society of Professional Journalists (SPJ) Code of Ethics and a blatant conflict of interest. The SPJ’s Code of Ethics includes a section called ‘Act Independently’ and includes the following guidelines:

It is our strong opinion that ABI’s ownership of RateBeer, and other properties positioned to cover the craft brewing community like October and thebeernecessities.com is in direct conflict with multiple guidelines listed above.”

At the end of his statement, Sam shared this, “To our fellow independently-owned brewers, we encourage you to join us in this effort to ensure consumers continue to get the best and most accurate information about their beers. For everyone else, we encourage you to shift the sharing of your beer opinions and reviews to another platform that remains loyal to the principles of journalistic integrity. America’s Independence Day is just around the corner. Support the indie craft brewing movement!”.

Bear Republic fully backed Sam’s statement and posted one of their own including the the very same information, “Along with other independently owned breweries, we have respectfully asked RateBeer to remove anything pertaining to Bear Republic from their website effective immediately.” As a family/independently owned company for twenty years, their opinion holds a lot of clout in the craft beer world. Bear Republic is asking their consumers to please utilize a different platform for their beer reviews and ratings.

“We don’t want our consumers to feel like they are being deceived or misinformed in any way and do not want to be a part of something that allows us as a brewery to manipulate what is being said about our company and our beers, when it’s supposed to be a 100% consumer based and user-generated platform.”

Brewbound.com posted an article announcing that the Great American Beer Festival (GABF) – one of the most popular “basket list” beer festivals has banned all large beer companies from being able to buy a spendy sponsorship for the event. This means that all Ab-Inbev, Miller-Coors, and even Lagunitas will not be able to be a sponsor who is granted premium access and placement at the event. GABF is following the Brewer’s Association’s definition of a craft brewery when determining who will be allowed to be a sponsor. The Brewer;s Association (BA) defines a craft brewery as:

“a small (less than 6 million barrels), independent (less than 25 percent owned or controlled by an alcoholic industry member that is not themselves a craft brewer) and traditional (a majority of beer volume is made using traditional or innovative brewing ingredients; FMBs are not considered beers).”

Let’s stick to craft. (Vinpair.com)

This is a BIG deal. This marks a huge shift in the craft beer industry. People in the industry in many capacities are sharing their concerns and expressing that they will not support RateBeer.com any longer. What does this mean for you, the consumer and beer reviewer? Well, any craft supporter has a decision to make, now that RateBeer is a part of the “big beer” family, will you support them? 

As a craft beer writer and lover myself, my first thought was, “I hope their website will get a face-lift out of the deal” and it did, it is much better and more user friendly, but I will no longer look to RateBeer for beer news or post reviews on the site.

 

 

 

Other beer rating platforms that are popular are Beer Advocate and Untappd.

Mustard Crusted Baked Chicken

This chicken is so juicy, tasty, with just the right amount of tang and sweetness. My son loves it, so you know it’s got to be delicious! It takes less than 45 minutes to make, making this the perfect dish for a busy mom, or someone who is simply trying to eat healthy. Enjoy!

Mustard Crusted Baked Chicken. Whole30 & Paleo approved.

Whole30 & Paleo Approved

Serves 4

 

You’ll Need:

  • 3 chicken breast cut in halves
  • 2/4 cup brown, spicy mustard
  • ¼ cup coconut aminos (it’s a honey substitute)
  • 1 tsp olive oil
  • 3 tsp spice mix (paprika, salt, pepper, cumin, celery salt, garlic salt)
  • Salt and Pepper

 

Method:

Preheat oven to 375

In a small bowl mix the mustard, coconut aminos, and spices, and set aside.

In a baking dish, coat the bottom with olive oil. Pat the chicken dry, then season with salt and pepper on both sides. Place in pan, using half of the mustard mixture coat the top of the chicken breasts. Put in oven and bake for 20-22 minutes. Remove from oven, flip the chicken over, add the remaining mustard mixture, put the chicken back in the oven and bake for another 8 minutes, or until cooked.

 

This dish is wonderful with roasted baby potatoes with chimichurri. It’s a super delicious meal, it’s healthy, my kiddo loves it, and it’s so simple and quick to make. Just writing this down makes me what to eat the leftovers! 🙂

 

Eat Clean, Eat Healthy, & Eat Well.

Citrus Cilantro Dressing

 

Citrus Cilantro Dressing. Whole30 & Paleo compliant.

This is one of my favs!! I love the Brianna’s dressings, all of them, but most of them have some sort of sugar or something that is not whole30 compliant in the ingredients. So I thought I would use the new Cilantro Lime dressing from Briann’s brand as my inspiration and throw my own spin on it while making it a whole30 compliant condiment/dressing. It’s AMAZING. It’s a little tangy, and that’s just the way I like it. It’s perfect on roasted earthy/root vegetables.

Whole30 and Paleo Approved

Yields one quart

You’ll Need:

  • 1 cup coconut milk
  • ⅔ cup avocado oil
  • ¼ cup water
  • ⅓ cup fresh squeezed citrus (I use a mix of lemon, lime, and orange)
  • 1 tsp pepper
  • 1 tsp salt
  • 1 avocado
  • 1 bunch cilantro, leaves only
  • ⅔ cup apple cider vinegar
  • 1 tbsp aioli (can use avocado mayonnaise or one egg yolk)   

 

Method:

In a Vitamix or food processor mix coconut  milk, avocado, cilantro, oil, and aioli. Once smooth, add citrus, vinegar, salt and pepper, blend again.

 

This dressing is good on: roasted beet and green salads. Use as a dip with fresh vegetables.

 

 

Eat Clean, Eat Healthy, & Eat Well.