WELLNESS

10 Ways To Keep Those Resolutions!


With the New Year approaching thinking of the things we didn't do or resolutions we didn't keep tend to weigh heavy on our minds. Luckily the New Year gives us that clean slate feeling,hope and drive to strive for something new,something better,something healthier for ourselves! Whatever your goals or resolutions maybe here are a few tips to help to keep us focused and strong during 2017 journey!

1. Be Grateful:
Supportive friends and family are the real deal when it comes to achieving your goals,of course they won't do the work for you but they will be there for you during the little feats,happy moments,unmotivated,frustrating and sometimes low times. Write down in a journal all the little things that makes them great to you,even if its just a simple text asking "how are you?"

2.Be Proud Of Yourself:
Making the decision to change for the better is the first step and the first thing to be proud of,making changes is a big deal,big or small. We create the life we want,as cliche as that sounds,it is so true! Start by making a list of all the things you accomplished in 2016,took a dream trip? promotion? lost weight? bought a house? ran a marathon? There are so many things that YOU made happen in your life! Seeing that list is a great start to a New Year!

3. Last Years News:
Making peace with our past is a powerful next step in our journey,right after making the decision to change or set positive goals! There are many things we wish we could undo,even from back in 2012 i'm sure. Truth is there is no point in worrying or dwelling on those things now. Unless we want to continue the same behavioral patterns that led us to prior mistakes then dwelling on the past will only replay itself out again in the New Year! LET IT GO! No need to forget but make PEACE with the past!

4. Plan, Plan, Plan:
Of course life is not a concrete plan but we can use a foundation of goals and direction to guide us through the fog of uncertainty. Time management is key,sometimes that means to disconnect from social media. Rest up,plan out your days by the hour,it's amazing what we can accomplish in 24hrs!

5. Don't Compare:
Comparison truly is the thief of all joy! Everyone is on their own journey,even if they have similar goals,or ideals we are all different and trust that there is plenty of room for each person to flourish to fly! Social media can sometimes make us feel as if we're not doing enough or don't have enough or the life we want isn't happening fast enough! Please be mindful that social media is NOT REAL LIFE! Everyone struggles,some people share their struggle and some people don't thats what makes us all different!

6.Accountability:
We all have that one friend or family member that 'tells it like it is' that is the kind of person we need to be with ourself and ask that friend or family member to help you. Open up about your goals to that person,ask to keep their words constructive but truthful during your journey! But accountability is crucial to goals and change! Punishment is not necessary if we are honest with ourself to begin with!

7.Help Others:
No need to put personal goals or resolutions to help others,we will have many moments of clarity during our journey,it's important that we share those moments and thoughts with others wanting to change as well. Our story with our struggles and solutions is a gift to other people wanting the same in their life! Be honest,don't sugar coat the journey!

                      Just minor things that will keep us strong and motivated in 2017!
                                                           
HAPPY NEW YEAR!!!

How Bout' Them Apples!?

Apple Cream Cheese Rose Tarts!

Want to bake the ultimate "fancy" holiday dessert without needing the fancy baking skills?? As in,it's one of the simplest recipes i've come across! You'll have to bake yourself a batch of these gorgeous Apple Roses!!


Ingredients: 
2 Puff Pastry Sheets
1/4 cup of Cream Cheese
3 tbsp of Sugar
Cinnamon 
1 Pink Apple
1 tbsp of Lemon Juice
3 tbsp of Water

Directions:
Take out the core of the apple and thinly slice the apple.
Combine the apple slices with lemon juice and water in a bowl,then microwave for 3 minutes.
Cool the bowl with ice water to be able to lay out the apple slices. Pat off excess moisture and set aside.
Roll out the puff pastry into 4 evenly pieces.
Spread cream cheese onto puff pastry and sprinkle sugar over the already spread cream cheese.
Arrange the apple slices across the puff pastry,slightly overlapping the apple slices and sprinkle cinnamon over the layered apples.
Fold puff pastry in half lengthwise and roll and place into greased muffin baking trays.
Bake for 40 mins at 375 degrees

Cool off and sprinkle powdered sugar *optional*




12|2|16 - Market Closed

Hey there! Unfortunately, Heritage Farmers Market at Victoria Gardens is closed today (12/2/16) due to 30 MPH winds. We will see you all next Friday or Wednesday at The Shoppes at Chino Hills Market from 4-8 PM.


Scottish Beef Stew!

This recipe is for anyone that isn't the biggest fan of turkey on their Thanksgiving plate or any meat lovers that like a variety of meat options on their holiday table! 

INGREDIENTS

2 tablespoons pure olive oil

  • All-purpose flour, for dredging
  • 2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 2 celery ribs, cut into 1/2-inch dice
  • 4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup)
  • 2 tablespoons red currant jelly
  • 2 cups dry red wine
  • 2 cups beef stock or low-sodium broth
  • 2 thyme sprigs
  • 1 garlic clove, smashed
  • 1 bay leaf
  • 2 cups of peas
  • Directions:
  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
    1. Melt the butter in the casserole. Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
      1. With a slotted spoon, transfer the meat to a bowl. Boil the sauce over high heat until reduced to 2 cups, about 10 minutes. Return the meat to the casserole and season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew with the a garnish and or a potato cake.

Dress Up Your Plates This Thanksgiving!


Variety really is the spice of life,especially when it comes to our food! Try this recipe that will be sure to impress your guests this thanksgiving without all the hassle!

                              Prepping/Ingredients:

  • 1 lb butternut squash, peeled and cut into 3/4-inch chunks
  • 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil + 1 teaspoon
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup dried unsweetened (or sweetened) cranberries

Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar (or rice vinegar)
  • 2 tablespoons extra virgin olive oil
  • two pinches of kosher salt
  • freshly ground black pepper
 
                    Directions:
  1. Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
  2. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
  3. Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
  4. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  5. Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
Just like that you're the star of the show,even guests that don't like brussel sprouts will love this recipe!!

Whats IN (season) at The Farmers Market!?


This time of year when the trees become bare and the air crisp,you can always find the most savory veggies at your local Farmers Market! The best herbs,veggies and spices,making every meal and snack something to look forward too! This is also the season when family and friends get together to  catch up on their busy year or express their goals for the New Year to come! So for your next trip to the Farmers Market keep your eyes peeled for these seasonal treasures!

Fall Season Produce
Dressing up the dinner table has never been so tasty! 


Fall in Love with Acorn Squash!!!

Hooray!! It's Fall!! Even though here in southern california the temperatures are insisting it's still summer,i've been looking forward to dressing up my meals and table with fall inspired dishes!! One in season veggie that i'm loving is Acorn Squash!! They make any meal look impressive to any guests or foodie instagrams yet are so easy to cook! You can spice them up or cook them up sweet which makes the festive veggie so versatile! Check out this simple,tasty and gorgeous recipe! 


Wild-Rice Stuffed Acorn Squash!
 
Ingredients:
2 acorn squashes,halved with seeds removed.
2 tablespoons of butter
1 shallot minced
2 garlic cloves minced
1/2 teaspoon of dried rubbed sage
coarse salt and ground pepper
6 oz of wild rice blend
1/2 cup of dried cherries
1/2 cup of pecans,chopped


Directions: 
Preheat oven to 450 degrees. On a rimmed baking sheet,arrange squash cut side facing down (Cover baking sheet tightly with aluminum foil.) Roast until tender,when you're able to pierce with a knife,so about 40mins.

While that's baking,in a large saucepan,heat butter over medium. Add shallot,garlic and sage,season with salt and pepper. Cook while stirring occasionally,until tender 3 to 5 mins.
Add rice and 1 3/4 cup of water,bring to a boil,cover and reduce heat to low,cook until tender,without stirring for about 25 mins.

Remove rice from heat and stir in cherries and pecans! Season the stuffing with salt and pepper. Divide evenly into halves of acorn squash and serve!!!