Sweet Chili Lime Sauce

Sweet Chili Lime Sauce

Whole30 Approved

 

This is amazing on grilled chicken, stewed vegetables, or as a dipping sauce for vegetables in replacement of hummus. This is a great, fresh tasting sauce/dip to bust out for an appetizer with sliced cucumbers, peppers, carrots, and celery too!

It does not have a lot of heat so if you like strong heat then add in some of the seeds.

You’ll Need:

  • 1 2 oz. package dried Pasila Ancho Chili
  • 1 2 oz. package dried Chili Negro Entero
  • 1 can pineapple
  • 3/4 c. pineapple juice
  • 3/4 c. apple cider vinegar
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 c. pepper water
  • 1 tsp. salt

Method:

With gloves on, use kitchen shears to cut the top of the peppers off and pour the seeds into the trash can. Fill a large bowl with hot water, put the peppers in the water and let sit for about 30 minutes to re-hydrate.

In a Vitamix add in pineapple, apple cider vinegar, garlic, lime juice, and pineapple juice and blend until smooth. Add in the pepper water and salt, blend again. Taste, if you need to adjust by adding more of the seeds or salt, do so now. Keep refrigerated.

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Kale Chips

Kale Chips

Whole30 Approved

I LOVE these. I did not think that I would and have been putting of making them because I knew they were a lot of work. Well, they are worth it! These are the perfect snack that is sure to satisfy that chip craving!

You’ll Need:

  • 1 bunch of kale, stem cut out, and leaves ripped into pieces {2 in. or so because they’ll shrink}
  • Truffle salt
  • olive oil

Method:

Pre-heat oven to 375. In a large bowl, drizzle olive oil over the kale and mix up with hands to be sure all pieces are coated lightly. Cover a large sheet tray with parchment paper and place the kale pieces on the paper, don’t stack them. Season with truffle salt, evenly. Cook in oven for 15 minutes. Take out, make sure the chips are lightly crisped and no longer look wet, then they are done. Put them in a bowl, and repeat until done with the raw kale.

Keep chips in a bowl, covered in plastic wrap, out of refrigerator.

*Depending on your oven, may need to adjust time by a minute or two. I tried 18 minutes and that was too much, 15 was perfect for my oven.

http://jessposhepny.com/whole30-diary/whole30-60-day-challenge/

RAW Kale

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Moxie’s Chicken Avocado & Salsa Fresca Soup

I LOVE Springtime and I LOVE soup!! I have been working on perfecting this Mexican style salsa, avocado, lime soup and I believe I have finally made it! There’s a whole lotta love that goes into this, from the freshly made celery stock to the garnishes at the end. This is becoming one of my all time favorites. It’s bright and clean tasting, with a nice citrus component to balance out the fat from the avocado, it’s a hearty meal but also very light. It’s sure to satisfy any craving and my kiddos love this too.

Moxie’s Chicken Avocado & Salsa Fresca Soup

 

You’ll Need:

  • 6 chicken thighs
  • 2 cans diced tomatoes
  • 2 shallots, chopped
  • 2 jalapenos, cleaned of seeds and diced
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 head celery, cleaned and cut into chunks
  • 5 stalks celery, chopped
  • 1 32 ounce container low sodium chicken stock
  • 2-3 tbsp.
  • 3 cups celery stock
  • 1 bunch fresh cilantro
  • 3 avocados
  • 3 limes
  • 1 tsp. salt
  • 1 tsp. pepper

 

Method:

Celery Stock:

Boil 3-4 cups of water, add in chunks of celery. Boil 20 minutes. Strain and set liquid aside.

Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside.

Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken back in whole, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes.

Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup.

To serve:

  • loosely chop cilantro
  • Cut avocados into chunks
  • Slice limes in quarters

Dish up a 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish.

Mix, and enjoy!

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

 

Health & Harmony

Health is not just about food and exercise, it’s about feeling good, having satisfied & fulfilling relationships, and keeping our lives clutter free. In preparation for the new year I decided that it was a good of time as ever to clean out my cupboards, wash all of my linens, reorganize, and iron them. What’s the point in having beautiful linens if you cannot use them? Now I am ready for entertaining and taking pretty pictures.

Another great thing about cleaning up clutter is that there are so many people in need right now and it’s freezing outside. Many people and families could use the clothing that we don’t even see, care about, fit into, or remember we have. So I went through my closet and boxed up three BIG boxes for goodwill. Find a Goodwill near you. 

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

An important part about life change is to change all aspects; seeing the clothes that you are SO close to fitting into and helping others by donating is a good step. Feeling good about oneself while we are on a journey to make ourselves better will only help strengthen us along the way and keep us motivated.

So go ahead, go pour yourself a La Croix and fill up some boxes!

Here’s to your health & harmony!

Spiced Shrimp and Zoodles

Spiced Shrimp and Zoodles

{Whole30 Approved}

Kid Tested 🙂 My little loves this. It’s good for them too! 

I have been pinning recipes with “Zoodles” {zucchini noodles} for the last couple of days and thought I’d better buy a spiral cutter and try them out! After seeing what all of the fuss is about, I wonder if I’ll ever need real pasta again!!

Spiced seared shrimp, steamed broccoli, and zucchini noodles tossed in olive oil, lemon, and parsley. It’s so good you won’t even know it’s healthy and even the toughest critics {the teenagers} will love it! Mine sure did!

You’ll Need:

  • 4 zucchini, spiraled
  • 2 heads of broccoli, cleaned and cut into bite size pieces
  • 20 shrimp, peeled and deveined
  • Olive oil
  • 1 lemon
  • half a bunch of parsley chopped
  • Salt & Pepper
  • Red pepper flakes (2 shakes)
  • Uncle Timmy’s Spice Rub {or use paprika and a little cayenne}

 

Method:

Drizzle olive oil over the shrimp and season, flip and season the other side.

Lightly coat a pan with olive oil and add red pepper flakes. Add the broccoli,mix up and cover. Cook on medium heat until dark green and al dente {3/4 of the way cooked}, then set aside.

Heat another pan with olive oil, add the shrimp, cook on one side for a couple of minutes to get some caramelization, then flip and cook for about 30 seconds. Take shrimp out of the pan and set aside. Add a touch more olive oil and throw in the noodles, toss, and season with salt and pepper. Cook until soft, then add in the broccoli, and shrimp, mix up and then squeeze the lemon over and chopped parsley and mix again, then serve.

Serves 4 hungry people.

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.

Craft Beer + Foie Gras in Wine Country

Craft Beer + Foie Gras in Wine Country

Chef’s in amazing food areas like Manhattan have been lavishing in this mouth watering dish even while it was banned in California. So after the banned was recently lifted we saw in all of the food blogs and news publications online that Chefs all over were shouting out to their California peeps and saying congrats. It’s incredible how something so hated by so many can be so sought after for many others.

I have always loved to enjoy this fatty dish with an aged Champagne, something nutty, doughy, creamy, and yeasty or a beautiful Sauternes. Naturally everyone looks to wine to sip with this….

Being that I am a craft beer and food lover, I thought I’d share some delightful pairings for this decadent dish. We all know that foie goes really well with wine and we are in wine country, but the textures, flavors, and nuances that make up this dish also pair really well with craft beer.

Foie Gras is rich, fatty, delicate, and decadent. On it’s own can seem quite overwhelming in flavors and to be honest all of us need something to balance out those flavors on our palates. Commonly paired items one the dish are fresh, house-made, warm brioche, a sauce made from fig, blackberry, huckleberry {my favorite}, or some other sweet tasting fruit. Though it really can be prepared with anything, or even eaten on it’s own without any sauce or toast.

Whether this dish is is prepared as a torchon, terrine, or the lobe is seared whole {That’s my favorite} this mouth watering delicacy can be enjoyed with many of the wonderful craft beers you can get your hands on right here in Sonoma County at my favorite local beer shop: Beercraft.  

Photo courtesy of Huntington Post

Photo courtesy of Huntington Post

I spoke with a few local chefs in Sonoma County to see what they are doing with foie and if it will be on their menus. To my surprise, many are not putting it on the menu and did not really have it on the menu in the first place- it’s a pretty high ticket item. Sondra Bernstein, Proprietor of the famous Girl and the Fig and the Fig Cafe and Wine Bar says,  “We did not always serve foie as a regular item, price point is usually too high for both restaurants as much as I love it. -To be honest have not given it any thought lately at all, though can’t wait for some tourchon!!” Chef Josh Silvers of Jackson’s Bar and Pizza Oven doesn’t offer Foie as it’s “not a Jackson’s thing”. Chef Dustin Valette on the other hand does not even have his restaurant open yet and I could tell his mouth is watering already! He’s definitely serving Foie Gras, in fact, he was recently at the James Beard House in Manhattan and served the Foie Gras sous vide in Pinot Noir and served it with a kumquat marmalade, “it was amazing!” he says. I am sure it was, I have had a lot of Chef Dustin’s food at the Dry Creek Kitchen and it was always amazing. All of the chefs I spoke to about a beer and foie pairing said they had never even thought about pairing craft beer with the dish in any capacity but would love to experiment.

Naturally, being the foodie I am, I must experiment too. So while everyone is snacking on chips and dips for Super Bowl Sunday, I will be enjoying a little seared foie paired with several craft beers. Here is what I am going to open: A barley wine, Almanac blueberry barrel aged, and Anderson Valley Blood Orange Gose. Stay tuned for the results!

 

Big Island Brewhaus

Big Island Brewhaus

On a rainy drive back from Hilo to Kona we decided to take a detour and hit the big Island Brewhaus. The Overbourd IPA we had picked up from the market across from where we are staying and fell in love. Unlike a traditional “Brewhaus” this place is Santa Cruz meets Jamaica and makes a baby in Hawaii. It’s super low key, hippie-esc, down-to-earth {no pun intended} and makes some incredible beers. It’s a mexican restaurant and a brewery. The food menu is pretty extensive and inexpensive. We tried a snack: the nachos with shredded chicken. Good flavors but the chips were soggy from the juice from the chicken {they must have been built then put in the broiler to melt the cheese}, there were about 9 chips on the plate, they were big but still unlike a nacho plate… the beers: they had 14 beers on tap. They do samplers of five 3.5 ounce tastes for $6 and some change. We tried them all. The Pau Hana Pale Ale, Panilolo Pale Ale, White Mountain Porter {so odd that I would like a porter but this was light bodied, with a nice clean finish of caramel and toasted nuts. It was fantastic.}, and of course the Overboard IPA.

We sat inside and listened to the music of the live band just outside on the covered patio. We ended up chatting with a sweet couple: Sandy and “Big” Earl. Nice people. Sandy resembled my hubbies mom a lot and that was kind of a cool thing since it was always her thing to come to Hawaii as a family. And Earl was a hoot. He had clearly traveled all over and lived in many places, he had stories about it all. Nice folks, the kind I always enjoy meeting when we travel.

The Brewhaus is well worth the drive where ever you are staying on the island.

 

Big Island Brewhaus & Tako Taco Taqueria on Urbanspoon

Wild River Brewery and Pizza Company

The were celebrating their 20th year anniversary and it was evident they had been around a long time. Very much like a Mary’s Pizza Shack kind of place: they are family friendly, great deals on pizza, and employ young adults. This was just one more notch on our brewery list. The beers pretty much all tasted the same, they were spritzy and had little flavor. A good place to go if you are in the area… as there is little around and it’s right off the main highway.

Wild River Brewing & Pizza on Urbanspoon

Big Al Brewing

Big Al Brewing

Brewery number 204 was cool. It was everything a brewery should be: small, funky, serves great beers, and the local beer makers hang there. We chatted with the locals and the beer-tender about all the cool spots we were planning on visiting. They were almost more excited then we were about our adventure! We did their sampler and also tasted the trippel and the chili IPA which I was not huge a fan of, but that’s just not my style. Chili beers are a hot thing up in Seattle {no pun intended} and they are just too much for my palate.
The brewery was in an industrial area in a warehouse. It was small inside with about seven seats at the bar and a small table but plenty of room outside too. A funky little spot, decent beers, and great service. We enjoyed the Big Hoppa IPA {Of course} and I really liked the Bridge Bitter. We left with the highly recommended Winter Warmer to bring home for our soon to be planned bottle share with our beer friends. Definitely enjoyed this brewery and highly recommend it!

Lowercase Brewing

Down the street from a park, this brewery is in a pretty unassuming area for most breweries. The space is very small but they take advantage of every last square foot of it. The brewer was working on his recipe and climbing up a ladder to the loft area above the bar to check on his beer while hunched over.
The vibe was so rad when we walked in, the guy who I can only assume was an owner, greeted us and explained the whole beer list with passion before asking for our order. It was really nice to see that sense of pride in their project and it made the experience that much better. The beer was good, the service was great, the place cool, and they had games {including corn hole which is a pretty popular game at Seattle breweries} to play while you hang out.
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