Lemon Garlic Dandelion Greens

Lemon Garlic Dandelion Greens

Whole30 Approved

I love dandelion greens. I love the bitter taste and the grainy texture of the raw green. I have been trying experiment with creating a less bitter taste and this is not that… this dish is flavorful, but bitter. Serve with something creamy and rich.

You’ll Need:

  • 1 bunch dandelion greens, cleaned and cut into 1 inch pieces
  • 5 cloves of garlic, mined
  • Juice from 1 lemon
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground pepper

 

Method:

Coat a large sauté pan with oil, add the stems of dandelion greens first, let cook 2 minutes, then add in the remaining greens along with salt, pepper, and garlic. Cook 5 more minutes, add lemon juice, stir, and turn heat down to cook another 3-4 minutes.

 

Serve with mashed cauliflower and grilled pork.

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Eat Clean, Eat Healthy, & Eat Well.

Lemon Herb Dressing

Lemon Herb Dressing

Whole30 Approved

You’ll Need:

  • ½ c Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp pepper
  • 1 tsp citrus salt {or kosher salt if you don’t have citrus}
  • Juice from 1 lemon

Method:

Whisk. Add more salt and pepper to taste. 

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Eat Clean, Eat Healthy, & Eat Well.

 

Balsamic caramelized onions

Balsamic caramelized onions

Whole30 Approved

 

This is a must have in the kitchen. I love onions any way- raw, pickled, roasted, sauteed, caramelized… give me an onion any day of the week! But these are a necessity on whole30. They give that nice sweetness to a savory dish and you can cook them in advance and use them on many dishes.

You’ll Need:

  • 1 large red onion cut in half then sliced very thin
  • 2 tbsp olive oil
  • ¼ c balsamic vinegar

Method:

In a medium sized sauté pan, add 1 tbsp olive oil and all of the onions. Stir to coat all of the onions, add more oil as needed. Cook for 5 minutes while stirring occasionally. Turn heat to low, add balsamic, stir. Let cook until onions shrink and become soft, about 25-30 minutes.

Serve with roasted vegetables, mashed cauliflower, zoodles, eggs, or cauliflower “couscous”. Goes great with grilled pork and chicken. Options are endless!

Refrigerate unused product, keep up to 10 days.

 

Eat Clean, Eat Healthy, & Eat Well.

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.
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Eat Clean, Eat Healthy, & Eat Well.

A Mid-Summer Night’s Cherry Roast

Recipe from Tomatomania Cookbook. Tomatomania coming to Trione Winery on April 30th, all day. Join us!! 

http://jessposhepny.com/category/sonoma-county-2/discover-local/

FROM SCOTT: “The unsung heroes of the garden in my book? Cherry tomatoes. Many ’maniacs scrunch their noses when I suggest they grow cherries. Some say they have a “unique” taste. Others complain they had way too many cherries one year because they tend to grow like crazy. This is a problem?

Great on their own, these tomatoes are also fantastic companions for homemade hummus, goat cheese, steamed green beans . . . I could go on. And by all means, play around with the vegetables and herb combos—and tomato varieties. This is a very pile-it-on friendly recipe.”

RECIPE: 

2 pints (4 cups) cherry, grape, or other small tomatoes
¼ medium red onion, thinly sliced and roughly chopped (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed
1 small sprig rosemary, cut in half, or 2 tablespoons mixed chopped garden herbs such as oregano, thyme, and basil
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400°F. If the tomatoes are large, slice them in half. On a large rimmed baking sheet, toss the tomatoes with the onion, if using. Sprinkle the olive oil, balsamic vinegar, and brown sugar over the tomato and onion mixture. Season with a generous pinch of salt and scatter the herbs on top.
  2. Bake for 10 minutes and stir the tomatoes with a heat-proof spatula, mixing any stray pools of vinegar and tomato juice back together as much as possible. The juice from the tomatoes will help deglaze the baking sheet. Bits of vinegar will stick to the spatula; that’s fine (when it cools, it turns into a handy “vinegar candy” snack for the cook). Reduce the oven temperature to 325°F.
  3. Continue to bake, stirring every 10 minutes, until the tomatoes begin to wrinkle but are still very juicy, 20 to 30 minutes, depending on the size, variety, and ripeness of the tomatoes.
  4. Remove the tomatoes from the oven and transfer to a bowl to cool, scraping the baking sheet well, and season with additional salt and pepper to taste. Refrigerate for up to 1 week.

Makes about 2 cups

Prime Picks: Any cherry, grape, pear, or other small variety.

Best left on the vine: Any super-large tomatoes. They release water immediately as they bake so they won’t caramelize well.

Recipe located on page 166-168 of the Tomatomania cookbook.

I {Moxie Lady} enjoy this delightful mix with Laura Chenel Goat Cheese and a sip of Trione Sauvignon Blanc or Route 128 Viognier. This is one of those great recipes you can whip up before hand and look like a superstar for your guests on a nice Spring or Summer afternoon by “throwing together” a delicious appetizer. Want to turn this into a full meal? Roll out some dough and use this as the topping for a seasoned flat bread!

Cheers!

 

 

 

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.

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. 

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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!

Perfect Grilled Tacos

I love tacos because you can use any variety of ingredients and prep in advance or as you cook throughout the week {keep a little of this here and there type deal}, thus the name “perfect”.

Two types of taco recipes I like are here:

http://jessposhepny.com/2015/08/sonoma-wine-country-weekend/

Grilled chicken tacos 

Start with
Corn tortilla
layer with
shredded white cheddar cheese
top with
Grilled chicken {seasoned with garlic, pepper, paprika, a little cayenne, and salt}
 add
red and yellow heirloom tomato chunks {for flavor and color}
add a little
fennel and corn slaw {or canned corn, fresh corn from the cob on it’s own, whatever you have… can do radish too}
finish with
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and sriracha mix}

This is my favorite taco! It’s full of flavor, has a nice spice character to it, the flavor builds as you bite through, and the spice is coupled with just the right amount of tang. YUM. I love this in the Spring and Summer when the grill is ready to go, but you can also bake or saute your chicken for similar results.

 

Next on my list of “Perfect” tacos

Grilled shrimp

Toss your shrimp in a spice mix: Uncle Timmy’s Spice Rub {if you have it- coming soon to my site :), otherwise you can use salt, pepper, paprika, garlic powder, and celery salt}. Grill shrimp and slice into pieces.

Start with
Corn tortilla
sprinkle with
white cheddar cheese
top with
shrimp
add
corn and fennel slaw {or a sweet slaw of your choice…onion and corn}
finish with
romaine lettuce
and
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and relish…yes similar to thousand island dressing}

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These tacos are kid tested! My boys love them and my husband does too! They’re healthy, flavorful, and you can always prep ahead. So remember, a good, delicious dinner does not have to take forever or take a lot of effort!

**Make this Whole30 by using romaine as the taco, eliminating the mayo and relish, corn, and cheese. Instead use extra cabbage, chicken or shrimp, siracha, and add balsamic to the tomatoes for a little flare.

Cheers!

Moxie Lady 

 

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.

 

Moxie’s Whole30 Chicken and Veggie Sauté

It’s definitely an advantage being married to a chef who can order me produce and help me with how long certain things will last after they’re chopped. He does NOT cook healthy though- or at home… But the family certainly eats whatever I cook with no substitutions so that’s helpful.

This chicken sesame sauté with fresh veggies was full of flavor and all Whole 30.
This recipe can be adjusted with more of each of the veggies depending on how you feel, that’s why I love this! Plus I just like to cook with a little bit of this and a little bit of that…
Here’s what’s in it:

You’ll Need: 

  • 2 Rocky Farms Chicken breasts butterflied and then sliced in long slices
  • 3 zucchini cut in half and sliced
  • 5 leaves of Bok Choy chopped
  • 1 red bell pepper chopped
  • 1/2 red onion sliced thick
  • 1 cup of chopped rainbow chard stems
  • 1 bunch cilantro, chopped
  • 1 lemon
  • Sesame oil for cooking
  • Sesame seeds for garnish

Method:

Use sesame oil in a hot cast iron skillet- lightly cook chicken until slightly colored and remove.
Throw in onions, sauté until soft. Add in the bok choy and chard stems, stirring so it doesn’t burn for about 4-5 minutes then add the zucchini and red pepper and cook until zucchini is soft. Add chicken back in stir and cover for a couple of minutes to ensure the chickens cooked.

Squeeze the lemon over and half of the chopped cilantro, season with salt and pepper and mix.

Serve up in a pretty bowl and garnish with sesame seeds and cilantro.

It certainly satisfied my want for an Asian flare cuisine but it’s all healthy.

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Eat Clean, Eat Healthy, & Eat Well.