North Coast Wine Challenge

The Press Democrat Presents the North Coast Wine Challenge- 80 wineries pour their GOLD winning wines and 8 wine country chefs demonstrate and serve wine country fare. Taste some of the best wines from the Norther California AVA’s. Meet the winemakers, the principles, and key wine people to learn about the different varietals and brands. Pair your wines with dishes created by a variety of wine country chefs from Napa and Sonoma Valley’s.

 

EAT

FRIED CHICKEN SLIDERS
BBQ DUCK BISCUIT
CHOCOLATE BUDINO WITH SEA SALT
TUNISIAN-SPICED LAMB MEATBALLS
CRISPY HERITAGE PORK BELLY
SMOKED SALMON RILETTES
BOON BURGER SLIDERS
ROASTED VENISON SLIDER


&

DRINK

REISLING, ARNEIS, CABERNET SAUVIGNON, PINOT NOIR, CHARDONNAY, MERLOT, VIOGNIER, BRUT ROSE, PETIT SIRAH, AND MANY MORE!!

Get tickets for $25-90 per person for the may 15th event at the Sonoma Mountain Village in Rohnert Park.

http://www.northcoastwineevent.com/

No Carbs Needed- Garden Vegetable Bowl

Whole30 Approved

http://jessposhepny.com/category/healthy-lifestyle/whole-30-life/whole30-approved-recipes/

You’ll Need:

  • 2 cups cremini mushrooms, cut in half then sliced thin
  • 2 big handfuls of sugar snap peas, cleaned and de-stringed
  • 5 carrots, peeled and sliced very thin at an angle
  • 1 bunch asparagus, ends cut off, then sliced at an angle
  • 5 baby bell peppers, quartered, then sliced
  • 2 heads of broccoli, trimmed and cut into bit sized pieces
  • 3 cloves garlic, minced
  • 4 boneless pork chops, cleaned of fat and sliced thin
  • 2 tbsp red curry paste
  • 3 tbsp coconut aminos
  • Olive oil for cooking as needed
  • Salt and pepper to season

 

Method:

In a large cast iron pan coated with olive oil, add mushrooms and let cook until they darken and shrink up, about 7 minutes, then add carrots and peppers, cook while stirring another 4 minutes, add garlic, broccoli, and snap peas, cook a few minutes until broccoli softens. Turn heat to low, add asparagus, 1 tbsp curry paste, and coconut aminos, continue to stir and let cook.

In a separate pan on high heat, drizzle olive oil to coat pan, add in pork meat, season with salt and pepper. Cook until meat is cooked through, about 7 minutes. Use tongs to flip and stir meat so everything cooks evenly. Once cooked, remove from heat and  add the remaining red curry paste, mix together. Serve with vegetables.

http://jessposhepny.com/category/healthy-lifestyle/whole-30-life/whole30-approved-recipes/

Eat Clean, Eat Healthy, & Eat Well.

Get Paleo and WHole30 compliant products here, this is where I buy Coconut Aminos

Kitchen Tools I cannot Live Without

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

There are a variety of different kitchen utensils and many kinds of the the same item. I learned to cook from watching my grandmother when I was little and she taught me a lot of the basics. Because I learned from her, I still sort of cook like her: “a little of this, a pinch of that, whisk until fluffy, cook until browned, stir until slightly gelled and sticks to the spoon when lifted out of the pot” things like that. I also married a chef and that sort of kitchen talk just doesn’t cut it {No pun intended}, so he has taught me to time things, measure, and write things down. This helps with my recipe creations. I can’t exactly be there in your kitchen with you telling you that you’re doing it right or wrong, so I need to be specific.

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

To allow myself the time I need to do things right, I have selected a handful of items that I cannot cook without. Eating clean means I work with a lot of produce so there are a few pieces that I go to daily: my peeler, paring knife {Because sometimes I use that to peel vegetables like my Grandmother did}, my trustee knife for all of the chopping, and a flat wood spatula for stirring when sauteing. While these may be my top tools, there are a few more that make up my repertoire. Here are all of the handy kitchen utensils that show up in my kitchen often:

My knife- it fits perfectly in my hand, I only use one, and I use it for everything. I am constantly washing it in between ingredients.

Masher- I have recently become obsessed with mashed roasted cauliflower so this tool gets a lot of use in my kitchen. I use this when making a chunky soup or chowder too.

Strainer– I live in one of the most beautiful places in the world and am surrounded by incredibly fresh fruits and vegetables. I have fallen in love with ice cubes made from fresh fruit juice. This is surely not an easy task but my strainer {in many sizes} makes things go a bit smoother. I’ve discovered the process of cold pressed coffee too and my strainer makes a cameo about every other day to help me out.

Cheese Grater– Well cheese has been one of my favorite food groups {yes, I would consider it it’s own group, but I know it’s not…} for years. The cheese grater has other uses: to grate vegetables for fresh salads, to make “rice” out of cauliflower, to make zucchini “noodles” look sort of like penne, and more.

Flat Wood Spatula- This is the main utensil I use to cook with. It works well in cast iron, non-stick, and in stainless steel, so I am safe no matter what pot or pan I am using. This spatula is good for deglazing pans, mixing heavy stews and soups, flipping eggs, stirring scrambled eggs, and sauteing vegetables. It’s a staple for sure.

Paring Knife– I bought a paring knife from Sur La Table because I wanted something small to cut radishes and other smalls ingredients in my hand. I use this to peel produce, cut the tops off strawberries {without wasting the good parts}, and slicing small fruits and vegetables.
Scraper/Spatula- This is good for many things. It’s a handy when making rice out of raw cauliflower in the vitamix. It’s a must have.

Measuring Cups- Well…because sometimes you just have to measure.

Ladle- Being the soup queen that I feel that I am, I of course need a ladle in my life. I love this kitchen tool and I dislike it at the same time, mainly because it only has one use. But, I need it, so it’s here on my list.

These are the items that I could not live without in my kitchen. Cooking is so much fun and soothing for me. My kitchen is my happy place, I feel really at peace in it. My whole experience is made better with the great things that I have to utilize. They say the way to a man’s heart is through his stomach, well I suppose the way to mine is with the tools it takes to make the food.

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

Here is a set of kitchen utensils that will get any cook started. This is a great first set.

And Wooden Spoons….

Simple Scramble

Whole30 Approved

I LOVE eggs, and I am so glad that they are highly recommended on whole30. There are so many different varieties of scrambles that can be done….

 

You’ll Need:

  • 3 egg whites {or egg beaters}
  • 1 large avocado, sliced
  • 1 tsp olive oil
  • 1 tsp truffle salt
  • 2tbsp medium Casa Sanchez salsa
  • fresh ground black pepper to taste

 

Method:

In a sauté pan add oil, heat up, add the egg whites and seasoning, cook and stir until done. Plate up- place sliced avocado on the side and salsa down the middle.

Serve immediately.
http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

 

Roasted Vegetable Scramble

Whole30 Approved

I love creating breakfast from an amazing dinner the night before. There is very little that does not go well with egg whites. This recipe had roasted lemon and garlic asparagus, balsamic caramelized red onions, and sautéed cremini mushrooms. Each vegetable was prepared on its own and combined for the sake of favors in this dish.

 

You’ll Need:

  • 3 egg whites {or egg beaters}
  • 1 c roasted asparagus
  • ½ c sautéed mushrooms
  • ¼ c balsamic red onions
  • 1 spicy sausage link, sliced thin
  • 1 tsp olive oil for cooking
  • 1 tsp salt & pepper

 

Method:

Coat a sauté pan with oil so ingredients do not stick. Add savage, asparagus, onion, and mushrooms, let warm for 3 minutes while stirring, then add egg whites, salt, and pepper. Cook until done, continuing to stir so ingredients do not burn or stick.

 

Serve immediately.


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

Eat Clean, Eat Healthy, & Eat Well.

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.

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

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

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. 

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

 

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.
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!