WELLNESS

Slow Cooker Curry Chicken!!

Directions

  1. Place stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken. Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. Pour soup mixture over all.
  1. Cover; cook on low-heat settting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Sprinkle with cilantro,serve and enjoy!

Pistachio Oat Squares!

                   Pistachio Oat squares!! 

Jessica's Pistachio Oat Squares
The best part about spring knocking on our door is all the fresh ingredients in bloom and at our local Farmers Market! Check out this amazing recipe,great for any mid day snack or light dessert! 

Ingredients
  • 1 cup raw shelled pistachios
  • 1 cup rolled oats*
  • ½ teaspoon sea salt
  • ¼ cup maple syrup, more for drizzling on top
  • 2 tablespoons olive oil
  • ⅓ cup unsweetened coconut flakes
  • additional handful of chopped pistachios for the topping
Instructions
  1. Preheat the oven to 350 degrees and line a 9-inch square pan with parchment paper. In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough.
  2. Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft - don't overbake these.
  3. Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week.

Zesty Shrimp Salad!

Zesty Shrimp Salad
1 Tbsp grapeseed or canola oil
1 lb large shrimp, peeled and deveined
1 pomelo, peeled, with segments sliced into thirds
1 large carrot, cut into matchsticks size
1 red bell pepper, thinly sliced
2 Tbsp fresh orange juice
2 Tbsp toasted sesame oil
1/4 tsp red chili flakes
2 Tbsp crushed peanuts
1. Heat oil in a large skillet over medium-high heat. Add shrimp and cook until undersides are pink, about 3 minutes. Turn shrimp and cook until opaque, about 2 minutes more.
2. In a large bowl, toss together pomelo, carrot, and red pepper. In a small bowl, whisk together orange juice, sesame oil, and chili flakes.
3. Add dressing to salad and toss to coat. Top with shrimp and crushed peanuts.

Chef Bryce Cooking Demo!! This Friday 3/3/17




This Friday,3/3/17 at Victoria Gardens Farmers Market,we will have the one and only Chef Bryce conducting a live cooking demo from 11a-noon! Chef Bryce has been cooking up delicious food and combining health awareness for over 20 years! He is also the first chef hired by the American Heart Association and now runs the Kids/Teens Cook With Heart program and in 2015 founded KIDS AT THE TABLE,a pop-up dinner event that engages underserving teens in critical conversations that affect their everyday life,all over an amazing and wholesome meal! 
He'll be demonstrating a hearty and healthy quick meal that you can literally taste! (there will be tasting samples!!) from his first book FOOD: A Vehicle For Healing (The Fruitful Journey) which will also be available to purchase. Followed up with a discussion from Chef Bryce about his current book and other information regarding his mission to provide health awareness from 12:30p-1:30p!
This will sure to be a fun and insightful day at the market that you don't want to miss!


Juice It Up

With the weather being so up and down lately most people I've spoken with are feeling drained,filling up on comfort food without much exercise,in result losing momentum with their New Year goals! So today I thought it would be a good day to post a few simple juicing recipes to kick start and boost our energy levels!



Detox with Beets
- 2 medium apples
-1 Beet
-4 medium carrots
-3 celery stalk
-1/2 cucumber
-1/2 (size of a thumb) of ginger root

place into the juicer and enjoy!!


Original V-8 Juice
-1/2 medium green bell pepper
-2 large carrots
-1/2 cucumber
-2 handfuls of parsley
-1 cup of spinach
-3 medium tomatoes

Throw those into a processor or into a juicer and serve!



Berry Good!
-2 large apples
-1/2 lime
-3 cups of strawberries

Blend or juice in a processor,serve cold! Can also be frozen for a nice cool summer treat!

Rainy Day Quick Meal!


With the rainy weekend looming over why not opt for a healthy and simple meal at home? This easy recipe requires only a few ingredients which makes running to the market easy. 

Mustard-Maple Roasted Salmon!

Ingredients:
2 tablespoons of dijon mustard
2 tablespoons of finely chopped cilantro
1 tablespoon of light mayo
2 teaspoons of pure maple syrup 
4 5oz Salmon skinless fillets 
kosher salt and ground pepper to taste

Directions:
Pre-heat oven to 400 degrees
line a rimmed baking sheet with aluminum foil
mix together in a bowl the mustard,maple syrup,1 tablespoon of cilantro and mayo.
Place fillets on baking sheet and sprinkle salt and pepper onto the fillets,about 1/4 teaspoon on each
Spread the mix in the bowl evenly over each fillet
Bake until cooked through,about 10 to 12 mins
Sprinkle the remaining cilantro over the salmon and serve!! 

There you have it! A gourmet meal in the comfort of your own home and without the trendy restaurant price! 

Brussel Sprouts,The Impressive Appetizer!

I've always been a big fan of brussel sprouts but recently had a dish that paired it with a creamy goat cheese....game over! It was so delicious that I had to make it at home and share this recipe! 

This recipe took me no time to prep and cook and has minimal ingredients! 



Ingredients:

-olive oil

-2 Handfuls of Brussel Sprouts

-Goat Cheese

-Pecans (optional)

-Caramelized Onions (optional)

-2 tsp of water+1 tsp of Honey combined

-Salt and Pepper


Directions:

In a large skillet,heat over medium/low heat. Wash and remove outer leaves from sprouts. Cut off ends of sprouts and cut into halves. Add sprouts to oil and season with salt and pepper,cook until caramelized,about 15 mins. Turn over and cook for another 10 mins,add water and honey combination then let cook over skillet for another 5 mins. Add Goat cheese,pecans and caramelized onions and serve immediately!