Cucumber Radish Spring Salad

Cucumber Radish Spring Salad

Whole30 Approved

You’ll Need:

  • 1 English cucumber, peeled and quartered lengthwise, then sliced
  • 10 radishes, sliced thin
  • 1 large avocado cut into chunks
  • 2 tbsp lemon herb vinaigrette 
  • salt & pepper to taste

Method:

In a bowl mix all produce with vinaigrette so everything is coated well. Add additional vinaigrette if desired. Serve immediately.

Serves two.
http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Forest Fruit & Coconut Smoothie

Forest Fruit & Coconut Smoothie

Whole30 Approved

You’ll Need:

  • 1 can Thai Kitchen coconut milk
  • ½ c low fat coconut milk {in the box, thinner, as needed to thin out smoothie}
  • ¼ c shredded coconut
  • 1 c frozen blackberries
  • 1 c frozen strawberries
  • ½ c frozen raspberries
  • 4 blocks of 100% cacao

Method:

Add can of coconut milk then add in fruit and cocoa half at a time while blending to be sure everything blends well. Once blended, turn on low and blend for 30-45 seconds while increasing the speed to 10. Serve immediately with layers of shredded coconut:on bottom, middle, then on top.

 

This is about 650 calories. Enjoy this over 3 days.
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Enjoy!

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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Eat Clean, Eat Healthy, & Eat Well.

 

 

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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 Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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Asian Roasted Cauliflower Rice Bowl

Asian Roasted Cauliflower Rice Bowl

Whole30 Approved

http://jessposhepny.com/2015/12/roasted-cauliflower-a-staple-for-the-healthy-household/

 

You’ll Need:

  • 3 boneless, skinless chicken breast
  • 6 carrots, peeled, and sliced
  • 2 zucchini, cut in quarters, then sliced
  • ½ yellow onion, sliced, then cut in half
  • 1 red bell pepper, chopped in ½ cm squares
  • 2 heads broccoli, cut into bite size pieces
  • 1 head cauliflower, roasted
  • Salt and pepper
  • ½ cup sesame oil
  • 2 tbsp. Chinese mustard
  • 1 tbsp. Siracha
  • 2 tbsp. Ponzu
  • 3 tsp. Garam Masala
  • 2 tsp red curry paste
  • Olive oil for cooking
  • Sesame seeds to garnish

Roasted cauliflower:

Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.  

Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.

Sauce for chicken:

Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.

Sauce for veggie:

Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.

Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.

Chicken:

Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.

To serve:

Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.

Eat Clean, Eat Healthy, & Eat Well.

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/

 

The Art of Foie Gras

My husband is one of the most talented chefs I know of and his chef, Patrick Tafoya is a great partner to have with him in the kitchen. Watching them menu plan is like watching a really entertaining movie. Seeing how events unfold, it’s like magic. Catering is not an easy job. Creating a kitchen in random places, out in the field, in a winery cave, or with minimal electricity… it’s not easy-peasy. But these guys make it look that way. They’re true talent. Chefs who I want to cook and prepare every event that I am responsible for.

One of the coolest things they do is create unique dishes much like what you’d be served at a five star, farm-to-table restaurant in an urban city. This foie gras “candy” they designed to look like a piece of candy (forming it in a traditional candy mold) and finishing it with garnish and a sauce that looks like caramel. I asked Chef Patrick to explain how he made this. It was not a simple task, in-fact, it took several days of attention to detail and patience to create this small, amazing addition to an already complicated menu.

Chef Patrick was glowing with excitement when describing this process to me. He explained that it’s “the little things” that makes his job so fun. He gets to do more than just put a piece of salmon on a plate, he get’s to be creative and focus on the little things: the processes and make the dishes perfect right down to the hand picked mustard flower garnish.

 

Here is the process in chef Patrick’s words:

“Foie Gras au Torchon translates to Foie Gras in a towel. It refers to the process of wrapping the foie in cheese cloth as a means of poaching and/or curing.

It was developed as a preservation technique as many classic French preparations have.

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Chef Patrick

 

PROCESS:

Whole lobe GRADE A liver is softened to room temperature. We then remove every vein and imperfection we can find maintaining as much of the original shape as possible . After reforming the lobes we soak them in milk for 24 hours. This further extracts any impurity that I may have missed.

After the milk soak, I pat the lobes dry and re-open the cleaned interior. I splash a bit of brandy and sprinkle a tiny amount (4 grams for 7 kilo of foie) of curing salt inside and on the surface of the foie.

At this point I roughly shape a cylinder with the liver. I wrap it as tightly as possible in a double layer of cheesecloth and tie the ends with butchers twine.  (The photo you took of me was at this point)

The torchon is hung in the walk in for another 24 hours to cure.

 

DAY THREE:

The torchon is poached for 45 seconds to 1 minute in an aromatic beef stock. Shocked in an ice bath and hung again. This time for 7 days.

After 7 days the cheesecloth is removed. A thin layer of oxidation is removed from the cured foie. This portion is slowly rendered, strained and the fat reserved. We call this “foie gold”.

The remaining bright pink foie is pressed by hand through a fine sieve into a metal bowl.

This purée is then whipped with a wooden spoon over indirect heat until it is smooth and silky before being transferred to a piping bag.

The foie mousse is piped into candy molds/or any vessel for that matter. The top is smoothed and capped with the reserved foie gold and chilled.

Once completely chilled the candy can be unmolded and served.

MY TWO CENTS:

This is the most intense foie flavor achievable. It is completely unadulterated by any other flavors or textures. And in my opinion is the truest representation of what foie is. Fatty, silky, smooth.”

http://jessposhepny.com/
Now if that doesn’t make you want to eat Foie, I don’t know what will!! I am constantly amazed by the talent I am surrounded by. Everyone should be able to experience this magic.

Fun things happening at Trione Winery {As always}

Everyone loves a fun event but in recent years one event has sort of gotten out of hand one could say, or it’s exhausting to put on… Barrel Tasting. It’s lost it’s appeal, in my opinion. So at Trione we wanted to do something super fun and unique so we are doing a we are NOT doing barrel tasting weekend!!

TRIONE WINERY PRESENTS  

“NOT BARREL TASTING” WEEKEND

March 12th & 13th

11am to 4pm

Are you tired of being barrel wasted?! Avoid the craziness of the barrel tasting weekend and come relax at Trione Winery.

From 11-4pm we will have live music from BackTrax on Saturday and the Kyle Martin Band on Sunday. Bring your kiddos and pets, spend the afternoon sipping on wines by the glass in the (almost) spring-like weather, bring a picnic or enjoy sliders and a slaw bar from Peloton Catering.

$20 per person for two glasses of wine and (one serving of food) two sliders.

See more on Trione’s blog. 

http://moxielady.org/