Chia seed coconut pudding

IMG_0511 IMG_0515 IMG_0518This pudding is really rich and reminds me a lot of eating tapioca with my grandma when I was little due to the formation of gel when you soak the seeds in liquid.  I started eating chia seeds just recently using them in my juice drinks to up my fiber. Being pregnant really changes digestion and adding chia really, really, helped me. Chia seeds are grain free, gluten free, full of antioxidants, fiber and omega 3s.  You could even use them as an egg substitute in recipes (about 1 tbs chia/3 tbs water) which I’m excited to try.  Here’s the pudding recipe:

1 C organic lite coconut milk//1/4 C chia seed//1/4 C agave nectar//a handful of chocolate chips

Add chia and agave nectar to the coconut milk in a cup or bowl. Refridgerate overnight. Mix well. Add chocolate chips. Enjoy! xoJess

Gluten free Chocolate donuts

IMG_0272 IMG_0274IMG_0273IMG_0264 IMG_0259 IMG_0257I used this bloggers recipe and slightly altered it to what I had in the pantry. The husband loved them. They’re a perfect snack or quick breakfast.

Here’s what to do:

Preheat oven to 350 F. Grease donut pan. Mix all ingredients in medium bowl:

1 C gluten free flour, 1/4C agave nectar, 3 tbs cocoa powder, 1 tsp baking powder, salt, 1/2 C almond milk, 1 1/2 tsp vanilla, 1 egg.

Pour into the donut pan and bake for 12-14 minutes.  Cool for 5-10 minutes then slightly turn and pop out donuts.

Frosting: (this is my own recipe for PB cream cheese  frosting): 3 tbs peanut butter, 1 tbs agave nectar, 2 tbs almond milk, 1 tbs cocoa powder, 3 tbs kefir cream cheese.

Enjoy! xoJess

Cucumber pear cocktail

cucumber pear cocktail IMG_6322 IMG_6325 IMG_6327 I love experimenting with cocktails and I really wanted something fresh tasting and cool to get me through the rest of this summery heat.  The combination of cucumber and pear in this is sweet but not terribly so.

Ingredients: 1 part Pear liqueur, 2 parts vodka, club soda, 1 pear, 1 mini cucumber, lime, cucumber and pear slices for garnish.

The first step is to blend the peeled cucumber, pear, and vodka in a blender. Pour pear liqueur and the blended mix into a shaker on ice, shake well. Top with club soda and garnish. Serve in a martini glass or on ice.  I added extra club soda to my highball version but both drinks were equally tasty. Enjoy! xoxo JessicaIMG_6320

Decadent strawberry choco dessert cocktail

IMG_8200 _SnapseedDo you need a little more ‘kick’ to your dessert after this week?  Well, sometimes I have  weeks days like that too.  This dessert cocktail is definitely deliciousness in a glass.  The how to: Mix 1 part strawberry shortcake or other dessert flavored vodka, 1 part coffee liqueur, and fill it up with almond milk into a shaker of ice.  Shake well and pour the whole mix including ice into a glass. For a martini, rim a glass with chocolate syrup and pour sans ice.  Garnish with a strawberry and a few choco chips. Enjoy and TGIF my friends, Jessica.  
IMG_8197 _SnapseedIMG_8199For more cocktails go here, here, here, here, or here!

Vegan Ginger shortbread bars

IMG_8225IMG_8214IMG_8215IMG_8217IMG_8219IMG_8224I adapted this recipe from Deborah Madison’s vegetarian cookbook replacing butter with the vegan option Smart balance as well as a few other tweaks.  It’s softer and richer in my opinion than with real butter (I have nothing against real butter here, I just find myself avoiding dairy more and more these days)  It’s a super simple recipe and  a totally delicious treat.

Ingredients: 3/4 C rolled oats, 1/2 pound Smart balance butter replacement (1 Cup), 1 C light brown sugar, packed

1/4 tsp salt, 1 Tbs ground ginger, 11/2 C flour, 1/2 C dark chocolate chips (dairy free kind).

1//Preheat the oven to 350.  Beat your Smart balance ‘butter’ and sugar together until creamy and light.

2//Add in the salt, ginger and rolled oats.

3//Add in flour and choc chips.

4//Spread the batter into a 9×12 pan and bake for 30-35 minutes.

5//Let cool on a rack, cut into squares and enjoy!

This is great for a dessert treat with almond milk:)

Berry sparkler cocktail

DSC_0022 DSC_0028 DSC_0039 DSC_0041 DSC_0013For this drink I made a sorbet and simply poured sparkling wine on top–it was a great drink for our backyard BBQ/grilling night and a sorta celebration of my birthday.

Berry sorbet: 3/4 C sugar, 3 C frozen mixed berries, 1/8 C key lime juice, optional *add ice. Blend well in a blender. Freeze for 3-4 hours.

Spoon into glasses and pour sparkling wine to fill or sprite for a non-alcoholic version.  Add a few fresh berries to garnish and have a sweet weekend ya’ll!

Instagram: Healthy(er) choices

The weekend is coming and I know for me, my clean eating diet may slip up some; all those Costco samples, eating out, chips (lots) and salsa at our fave Mexican place, movie theater popcorn, cocktails, ect.  The hubs and I have been really focusing on eating clean this year (for many reasons) and i like to document many of the choices we make on Instagram (follow me at #Jesshm28).  Click on the pictures to get to a post I’ve already done with the recipe (if no link is there then it means I’m working on the post still!). Also, there’s a couple great links for more information on some of these awesome foods! Happy healthy weekend!

1//Sprouted whole grain toast with avocado. Fabulous breakfast with healthy proteins and fats. Have raspberries on the side for extra antioxidant benefits.

2//Fish cakes with sautéed mushrooms (recipe com in ya’ll). Super delicious and healthy!

2//Tabbouleh salad (recipe coming soon!). One of my all time favorites.  Soaked/sprouted grains are more loaded with nutritional value then regular “whole grains”.

3//Spinach, tomato, feta omelet  (on my recipe to-do list). Protein-packed, vitamin loaded awesome way to start the day and not get hungry before 12 pm!

4//Mixed baby green salad with peppers, onion, and lemon infused olive oil dressing (recipe on its way). Light summer dinner that’s fast and easy, can’t beat that!

5//Sake Bloody Mary with veggie garnishes. I love bloody’s and veggie garnishes. Load this one up for a cocktail snack!

6//Anything Dip made with almonds, evoo and more. Great on toast, crackers and as a veggie dip.

7//Green smoothie made with whole foods. Great way to get your greens in the a.m. Green foods are super nutrient dense and loaded with awesome health benefits. Try getting them at every meal!

8//Health remedy “fire cider”.  Fermented foods are great sources of probiotics, enzymes, vitamins and minerals. I made this remedy in winter months to stave off colds/flu and it worked!

9//Cheese fondu served with fruit, whole grain bread, and veggies.  This is a treat (aka high fat)  so use healthy dippers like raw veggies and fruits.

10//Jalepeno-watermelon martini (alcohol can have benefits, hello-decreased stress- if used moderately, 1-2 glasses per day for a healthy person)IMG_7404 IMG_7386IMG_7369IMG_7300IMG_7298IMG_6292IMG_5310IMG_4616IMG_4606IMG_4205IMG_6756

DIY Coconut-lavender sugar scrub

I’m in love with this recipe to make your own sugar scrub you guys!  Ryan and I have been big into using coconut oil lately for everything. We just keep learning new things to use it for including natural detoxifier, teeth whitener, cooking oil, shave cream, hair mask, and skin moisturizer just to name a few.  It  smells and tastes great too.

So since I’m turning 30 next month I guess I’ve been a little more aware of what I want to be doing to better care for my skin.  I’ve always been pretty good about sun screen, but not perfect, and I love moisturizers for my face and body.  Other than that I don’t have a major skin care routine.  I’m just a bit skeptical of all the products out there that claim to do wonders when I think we should be ever more aware of what we put into our bodies and on our skin.  I’d rather focus on eating a clean diet and using a few clean products for my hair and skin.  So I made this body scrub and my skin feels super soft, clean and moisturized after my shower. I don’t even have to put lotion on afterwards.  I love it!

If you want to try it here’s what you need:

3/4 C coconut oil (preferably organic)//1 C sugar (brown or white)//5-10 drops essential oil (I used lavender; I think rose would be lovely as well)//lavender//small jar
IMG_6838 IMG_68391. Mix all ingredients and pour into your container
IMG_6847 2. Add sugar or oil to the consistency you likeIMG_68453. Relax and Enjoy!  Or gift it to a lovely lady in your life!

Jalapeno-watermelon martini

For this drinky drink that is sweet and spicy (like me of course) you will need fresh watermelon, vodka, jalapenos, sugar, club soda and a shaker.  I would be found having this sassy cocktail on the patio with some chips and salsa. In fact, this might be good with tequila as a stand in for vodka.  Just try it.

Jalapeno-Watermelon Martini

Ingredients: 2 parts vodka//1 part jalapeno simple syrup//4 chunks watermelon

1. To make the simple syrup add 1 C water,  3/4 C sugar, and 4 slices of jalapeno to a pot; bring to a boil then turn off heat.  Let cool.

2. Shake all ingredients on ice and pour into a martini glass. Top off with club soda.

3. Drink responsibly!  Have a great weekend guys!  Our pool opens up tomorrow so I’m sure you will find me there as the weather should be heating up! watermelon martini IMG_6814 IMG_6790IMG_6758IMG_6817(photos taken with my iPhone)

Thai coconut shrimp & kale soup

coconutthaisoupthaicoconutsoupI haven’t been convinced that I love kale at this point in my life until my husband grabbed the largest bag of baby kales from Costco last week and I was forced glad to use handfuls of the stuff in my recipes every day this week.  It so happens baby kales are much more tender and appealing to me because of their ease of use–no chopping required, and they taste really great with eggs, stir frys and soups.  This recipe had to be my favorite this week plus you can add a ton of kale to a soup because it softens up very nicely and soaks up the flavors a bit.  My husband said he liked this recipe equal to my turkey and greens recipe so that made me very happy.

I was inspired by an all Thai soup but made my own variations with it.

Ingredients: 2 Tbs freshly grated ginger, 2 Tbs lemongrass paste, 1 Tbs red curry paste

4 cups chicken broth, 3 Tbs fish sauce, 1 Tbs brown sugar

2 cans lite organic coconut milk, 1.5 cups shitakke mushrooms

1 pound frozen, precooked shrimp (I imagine this recipe would be even better with fresh shrimp)

fresh limes, cilantro and basil for garnishing

Prep plus cook Time: 40 minutes

1//Cook the first 3 ingredients in a large pot with heated coconut oil for a minute or so.

2//Pour in the broth, fish sauce and sugar and bring to a simmer for 10-12 minutes.

3//Stir in the coconut milk and mushrooms, cook for 5 minutes.

4//Add the shrimp and cook for 5 minutes.

5//Squeeze fresh limes (to your taste) and garnish with the cilantro and basil.  The limes add a really nice tang so don’t skimp! I used half a lime for each serving and a handful of the fresh herbs. I just love the taste of the cooked greens with the fresh herbs, amazing.