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.

 

Good Ol’ Fashioned Guacamole Dip

No big bash is complete without a good guacamole dip! We all want to indulge but don’t necessarily want to pay the prince the next day after we have eaten EVERYTHING on the tables because all the sides and snacks just looked too good to pass up… this is great with healthy-style “chips: Serve with lettuce chips, carrots sticks, or celery instead of chips!

Use these healthy chips instead of salty tortillas to cut on calories, to save for more wine or craft beer!

Ingredients for Guacamole Dip( Photo by Jess Vallery)

Ingredients:

  • 6 ripe avocados, peeled and cubed
  • 2 ripe but firm tomatoes, diced
  • 1/4 small red onion, minced
  • 1 bunch cilantro, finely chopped
  • Juice from 2 limes
  • Salt and pepper to taste
  • A dash of Cayenne Pepper

Method: 

Soak the onions in the lime juice and set aside. Mix avocado up and mash with a fork, add in tomatoes, cilantro, and onions and lime juice and mix well so flavors blend. Add season, stir and serve.

 

Roasted Cauliflower Salad + Hoppy Wheat Beer or Pils

Just in time for Fall: Sonoma County Style Comfort Food and Full Bodied Wheat Beer- Perfect Pairing: Modern Times Unfortunate Islands. It’s a delightful combo!!! 

Another great pairing is the Double Aught Pilsner from Bear Republic

The sweetness of the wheat or the Pilsner brings out the sweetness of the coconut nectar and is well balanced with the spice of the mustard and Garam Masala.

 

http://jessposhepny.com/category/beer-2/

Roasted Cauliflower on top of romaine and frisse in Moxie Lady’s kitchen

The end of Summer is nearing and produce options are changing. We are beginning to settle into our comfort phase and look to root and cretaceous vegetables, stews, and soups to plan for the chilly nights. But who said the Summer feeling had to go away completely? Combine roasted root vegetables and seasoned with fresh spices from the local, Savory Spice Shop. This creates the perfect dinner dish for a Fall evening while maintaining the healthy, fresh elements of Summer.

Pair this savory dish with Modern Times Fortunate Islands- a fruit forward, hoppy, wheat beer. Pick it up at the local bottle shop Beer Craft in Rohnert Park. 

*{This recipe is whole30 approved too if you leave out the beer! And it’s great for the whole family!} 

INGREDIENTS

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil {I use Ancient Olive Trees Oil; a hint of spice and citrus} 
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam masala {Buy fresh from Savory Spice
  • 1 and 1/2 tsp. Salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

 

METHOD

Roasted Cauliflower:

Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray, use two trays if needed to avoid layering. Drizzle 1 tsp. Olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15. Set aside when done.

Dressing:

In a small mixing bowl, squeeze the juice from one lime, mustard, remaining olive oil, ½ tsp salt and pepper. MIx until blended well.

Salad:

In a large mixing bowl, add in romaine, frisee, olives, half of the cauliflower, and dressing, mix. Transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Serve.

Serves dinner for 4.

 

Happy Cooking!

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Shop LOCAL + Eat LOCAL + Play LOCAL

Summertime is about being out in the beautiful outdoors with family and friends enjoying life. Life for me is all about great food, wine, craft beer, and family. There’s nothing better than being in the middle of a vineyard with stunning views soaking up the sun, sipping on something tasty. Being from here, some would think I’d want to get away to enjoy life, but really, life is so good right here in my backyard. I love the idea of hanging out at Trione {or any of the gorgeous wineries in Alexander Valley} enjoying a good, fresh picnic, playing bocce, and letting the day slip away. I’m excited that at Trione we are offering an incentive to keep people local, keep the money in our area… shop at any of these local cafe’s and grocery stores, bring your picnic to the winery, show us your receipt to receive a 10% discount on wine purchases that day!!

Here are the stores:

Big John’s Market

Geyserville Market

Oliver’s Market- Windsor

Jimtown Store

Geyserville Mud

The Dry Creek General Store 

I shop at these places regularly. I love the cold pressed coffee and breakfast sandwich at the Geyserville Mud. The freshly made burritos at the Geyserville Market are to die for. The Jim Town Store and Dry Creek General made killer sandwiches. The lines for these places can get a bit long so be patient, it’s worth it. And…Big John’s Market and Oliver’s have everything you could possibly want to add to any picnic. I love Oliver’s, I go all the time and they’re 2 minutes from my house, so naturally when they opened {just last month}, my life got a little bit better!

Here’s my perfect picnic:

Here is my perfect whole30 compliant picnic:

  • Salami
  • Butter lettuce leaves
  • Roasted red bell peppers & onions
  • Fresh cut baby bells, carrots, and cucumbers
  • Radishes
  • Castelvetrano olives
  • sliced avocado
  • Meyer lemon olive oil & balsamic {for dipping}
  • Roasted red pepper dip
  • strawberries & blackberries
  • tomatoe salad with olive oil
  • fresh fruit flavored water
  • sparkling water with fresh fruit cubes

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

 

Here is more info on Trione’s Summertime special. Enjoy the Summer!!

Snack Bars

These snack bars are like Larabars. I have been trying to emulate the larabar since I discovered it about 4 months ago. It’s expensive and delicious…. This unfortunately has dried fruit that DOES have sugar in it. BUT you can find unsweetened dried fruit- it’s tough though. I still love this and will continue to practice Paleo and will still eat this and find a way to make it fully compliant.

You’ll Need:

2 c dates
3 c shredded coconut
1 c dried cranberries
2 c toasted pecans
1/2 c water

Method:

In a vitamix blend dates, cranberries, and nuts, then add water. add coconut and mix {May have to mix with a spoon and might be best to pull entire mixture out and mix in a bowl after the nuts are blended}.

Spread out on sheet tray {1/4 sheet tray} evenly to desired height and refrigerate for 2 hours. Cut, store in closed container, keep refrigerated. Enjoy hungry!

http://jessposhepny.com/2016/05/cauliflower-quick-bread/

Cauliflower Quick Bread

Cauliflower Quick Bread

Whole30 Approved/Paleo

 

This is for those who would like to feel like they are eating a form of bread and are simply looking for something to spread something on, rather than dip. It is cauliflower based so it will taste like cauliflower, it is slightly mushy, because it is cauliflower, BUT it’s a huge change from dipping vegetables and I have to say that I truly enjoy this. Serve warm with an avocado spread, red bell pepper “hummus”, or any kind of sauce {Whole30 compliant} that’ you’ve whipped up 🙂

 

If you’re looking for something a little bit more crunchy then make the balls smaller and flatter.

 

You’ll Need:

  • 1 head cauliflower, riced in the vitamix {all the same consistency} about 3 cups
  • 3 tbsp coconut flour
  • 1 tbsp tapioca flour
  • 1 tsp salt
  • 2 eggs
  • 1 tbsp granulated garlic
  • 1 tbsp sesame seeds

Method:

Preheat oven to 400. Roll batter into six equal balls and place on parchment paper on a sheet tray. Cook for 15 minutes, then press down on each of the balls to flatten a bit, sprinkle sesame seeds over evenly then cook for remainder of the time. Let cool 5 minutes then serve with your favorite spread or enjoy on it’s own as a snack.

Cauliflower
Eat Clean, Eat Healthy, & Eat Well.

 

Here is a great vitamix if you need one!
https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/get-html.html?ie=UTF8&asin=B00LBFUKIA&marketplace=amazon

Strawberry balsamic dandelion saute

Strawberry Balsamic Dandelion Greens

Whole30 Approved

  • 1 bunch dandelion greens, cut into ½ in pieces
  • 1 c sliced strawberries
  • 1 tbsp balsamic vinegar
  • 1 tsp pepper
  • 1-2 tsp olive oil for cooking

 

Method:

In a saute pan on high heat, add a small amount of olive oil to coat the pan, add strawberries, cook for 5 minutes, turn to medium heat, add dandelion greens and balsamic, cook 2 minutes, then turn to med/low and let cook for about 10 minutes so the juices extract more and the greens become tender.

 

Serve hot over pork or as a side.

 

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

Eat Clean, Eat Healthy, & Eat Well.

Beef Tacos Whole30 Style

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

 

You’ll Need:

  • 1 pound ground beef
  • 1 bunch radish, sliced
  • 1 avocado, cut into chunks
  • Cilantro, cut off stems
  • 2 limes, cut into quarters
  • 1 tomato, cut into chunks
  • Red onion, chopped
  • 2 heads butter lettuce

 

Seasoning {to your taste}

  • paprika
  • cayenne
  • salt
  • pepper

Method:

Cook ground beef with seasoning, once 1 minute from done {almost all browned} add ¼ cup water. Remove from heat.

To serve:
Build ingredients in lettuce cups as desired, finish with a squeeze of lime and cilantro.

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

Eat Clean, Eat Healthy, & Eat Well.

 

 

 

Whole30 Style Beef & Broccoli

I have loved Thai food and Chinese my entire life and since I’ve decided to eat clean, I have longed for those amazing flavors of soy, teriyaki, and yes, msg. But I certainly do not long for the heavy feeling in my stomach and the extra five pounds I used to gain the next morning from  hearty, delicious mistake I had made the night before.

THIS is a super healthy alternative to replace those dishes and stop the cravings. You’ll wake up feeling like you ate a nice, flavorful, healthy meal.

 

 You’ll Need:

  • 3 crowns broccoli, cut into bite sized pieces
  • ½ red onion, chopped
  • ½ pound sirloin, sliced thin
  • ½ tsp red pepper flakes
  • 5 tsp. Olive oil
  • 5 tsp coconut aminos
  • 1 ½ c water
  • 2 tbsp rice vinegar
  • 1 tsp powdered ginger
  • 1 tsp red hawaiian salt
  • 2 tbsp sesame oil
  • Salt {Kosher} and pepper to taste

 Method:

 

In a large pan {I use my cast iron pan} add 4 tsp olive oil, red pepper flakes, and onions, let saute for 5 minutes then add broccoli and ½ cup water. Stir to coat all broccoli, let cook on medium heat for 6-8 minutes, continuing to stir. Then add ginger, coconut aminos, rice vinegar, salt, and remaining water, stir and cover for 6 more minutes. Drizzle sesame oil over, mix up and remove from heat.

In a separate pan add remaining olive oil and on high heat add the sirloin and cook until done, about 4 minutes depending on thickness of meat. The meat should just barely be browned so it’s still tender and juicy.

 Serve over cauliflower rice

http://jessposhepny.com/2016/04/moxies-cauli-couscous/.

Eat Clean, Eat Healthy, & Eat Well.