Poke Bowls

We went over to our friends for dinner a couple weeks ago and they had make your own poke bowls. Everyone loved it so I recreated it last night for dinner.

Poke Bowls

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Ingredients

  • 1 cup rice
  • 1 pound Ahi Tuna Poke (Santa Monica Seafood has it seasoned and ready to go)
  • 1/2 pound seaweed salad (Santa Monica Seafood has this as well)
  • 1 block cubed firm tofu (water pressed out before cubing)
  • 1 bag snap peas trimmed
  • 1 1/2 cup shelled edamame thawed
  • 1 package shiitake mushrooms
  • Sesame seeds for sprinkling
  • Furikake for sprinkling
  • 2-3 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1 teaspoon asian chili paste
  • 1 package nori seaweed snacks

Directions

  1. Cook rice per package directions.
  2. Place tofu on a baking sheet line with parchment, toss with 1-2 tablespoon oil, and bake at 400° F for about 25 minutes or until crispy.
  3. In a medium sized skillet heat 1-2 tablespoons of oil to medium high heat. Add snap peas, edamame, and shiitake mushrooms and sauté. Next add 1 tsp sesame oil, and 1 tsp asian chili paste. Be sure to not overcook (I like my snap peas to still have a crunch).
  4. Now it’s time to assemble your bowls. Add rice, tuna poke, seaweed salad, snap pea vegetable medley, nori, sprinkle with sesame seeds and Furikake.
  5. You can add soy sauce, sesame oil, and chili crunch for extra flavor.
  6. Enjoy!

Serves a family of 4.

Healthy Almond Joys

Zoe made these over the weekend and they were so good! I had to share her recipe with you!

Healthy Almond Joys

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Ingredients

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp almond extract
  • 2 tbsp cashew butter
  • 4 tbsp maple syrup
  • 1 cup fine shredded coconut
  • 1/4 cup + 1 tbsp canned coconut milk
  • 1/2 cup dark chocolate
  • 1/4 cup coconut milk
  • Flakey salt for sprinkling

Directions

  1. Line a standard sized loaf pan with parchment paper.
  2. Mix almond flour, coconut flour, almond extract, cashew butter, and 2 tbsp maple syrup in a medium sized bowl.
  3. Once combined evenly distribute the mixture into the bottom of a loaf pan. Press down with your hands.
  4. Mix the shredded coconut, coconut milk, and 2 tbsp maple syrup in a small bowl.
  5. Once combined evenly distribute it over the almond flower mixture. Press down with your hands.
  6. Melt your dark chocolate and coconut milk in either a double boiler or in the microwave. You want it to be completely smooth.
  7. Pour your chocolate ganache over your loaf mixture and evenly distribute.
  8. Sprinkle the top with flakey salt.
  9. Freeze for 2 hours.
  10. Slice into desired shapes and serve.
  11. Enjoy!

Spinach and Mushroom Lasagne

This is a quick and easy Lasagne Recipe. I do half with meat and the other half vegetarian so everyone in my family can eat it.

Spinach and Mushroom Lasagne

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Ingredients

  • No boil lasagne noodles
  • 1 bag of fresh spinach
  • 1 box of mushrooms
  • 1 large garlic clove minced
  • 1 pound ground turkey, chicken, or beef
  • 1 15oz container of ricotta cheese
  • 1 bag mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 tablespoon parsley chopped
  • 1 jar of your favorite tomato sauce (I like Trader Joe’s Rustico)
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat a medium sized pan to medium hight heat, add 1 tablespoon olive oil, and sauté ground beef. Set aside and let cool.
  3. Heat another medium sized pan to medium high heat, add remaining 1 tablespoon olive oil and sauté garlic until fragrant, add mushroom and spinach. Season with salt & pepper and set aside to let cool.
  4. Place ricotta in a medium sized bowl and add chopped parsley, salt, and pepper.
  5. Lightly oil a 9×13 baking dish.
  6. Pour 1/4 of your tomato sauce into the bottom of the dish and evenly distribute.
  7. Lay your first layer of lasagne noodles on the bottom of the dish.
  8. Spread one layer of ricotta cheese on the noodles.
  9. Sprinkle your meat, spinach, and mushroom mixture over the noodles.
  10. Sprinkle with mozzarella cheese and parmesan.
  11. Pour another layer of tomato sauce and add another layer of noodles and continue the process until you use up all your ingredients.
  12. Sprinkle the top of the lasagne with mozzarella and parmesan after final layer of noodles is placed.
  13. Cover lasagne with tin foil and place it in the oven for about 35 mins. Check it at 35 mins the sauce should be bubbling. Take the tin foil off and let the top of the lasagne brown for another 10 minutes or so.
  14. Enjoy!

To see a short video on how to make the Lasagne click here.

Click here for the Caesar Salad Dressing recipe.

Feb First

Happy first day of February! Only two more weekend until Valentine’s Day. I’ve been continuing to update my Valentine’s Day Shop with cute gift ideas (you can check my shop out here). I wanted to share a new vegetarian recipe that I made over the weekend, NYT Red Curry Lentils with Sweet Potatoes and Spinach. Everyone loved it and I will definitely be making it again. Hope everyone has a great week! Now onto today’s OOTD…

  1. Madewell Heart Embroidered Tie-Dye Sweatshirt also like Heart Embroidered Cashmere Shrunken Sweatshirt
  2. Ariel Gordon Heart Ring
  3. North Face Nuptse Down Vest
  4. RE/DONE 90’s High-rise Loose Jeans
  5. Birkenstock Cotton Slub Sock
  6. HNDSM In Love Brass Cuff
  7. Taupe Boston Birkenstock The soft cushion bed is the best!
  8. Clare V. Bijoux with Chain also like the new Taco Bag with Grommets

Marinated Skirt Steak

Marinated Skirt Steak

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Ingredients

  • 1/4 cup vegetable oil (or any oil of choice)
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon of lemon
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons of dijon mustard
  • 1 garlic clove minced
  • black pepper to taste
  • 2 pounds of skirt steak or flank steak (any steak will work)

Directions

  1. In a medium sized bowl mix your oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper. Whisk to combine.
  2. Place your steak into the medium bowl making sure the marinate is evenly distributed over the steak.
  3. Place the bowl in the fridge and let it marinate for up to 5 hours (but for at least 1 hour).
  4. Pre-heat the grill to medium high heat.
  5. Place the steak on the grill discarding the remaining marinade and grill to desired temperature.
  6. Enjoy!

Udon Noodle Bowls

For those of you who follow me on Instagram, you know that I love making bowls for weeknight meals. I find that with one vegetarian in the house this is a great way to accommodate everyone. I switch between Asian, Mexican, and Middle Eastern Bowls. The above Udon Bowl I made was so good details on how to make it below.

Directions

  1. Asian Noodles
  2. Thinly pounded chicken (or protein of choice) marinated with Trader Joe’s Soyaki for at least 30 minutes. Grill the chicken and thinly slice. For the tofu, I squeeze out all the water, slice into pieces, dip in soyaki, and bake at 400 degrees F on a sheet pan lined with parchment for about 30 mins (flipping halfway through cooking).
  3. Kale Chips
  4. Sautéed Snap Peas – heat a medium sized sauce pan to medium high heat. Add 1 tablespoon of oil and sauté 1 package of snap peas for 2-3 minutes. Next add 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of Trader Joe’s Chili Crunch. Continue to cook for a couple more minutes until the peas are done but still crisp.
  5. Assemble your bowls and sprinkle with sesame seeds.

The great thing about making bowls is you can interchange any vegetable, protein, or grain. Enjoy!

Za’atar Roasted Chickpeas

Roasted Chickpeas make a great snack or I like to add them to salads or Nourish Bowls.

Za'atar Roasted Chickpeas

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Ingredients

  • 1 can of chickpeas drained
  • 1-2 tablespoons olive oil
  • 2 teaspoons Zaatar (or any seasoning of choice)
  • salt & pepper to taste

Directions

  1. Drain can of chickpeas and pat them dry.
  2. Line a sheet tray with parchment paper.
  3. Place your chickpeas on the tray and drizzle with olive oil making sure to evenly coat.
  4. Sprinkle salt, pepper, and Zaatar spice and toss to combine. (any other spice you like will work)
  5. Bake at 425 degrees for 25-35 mins depending on how hot your oven is. You know they are done when they are completely crisp.

Mediterranean Farro

I came up with this dish as a vegetarian entree for my daughter when I make my Poggio Piglia chicken. Turns out the whole family loved it, so I wanted to share it with all of you.

Mediterranean Farro

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Ingredients

  • 2 cups farro cooked per package directions
  • 1/2 medium onion chopped
  • 2 large garlic gloves chopped
  • 1/3 cup chopped olives *I used kalamata
  • 1/4 cup capers
  • 1 tablespoon chopped rosemary
  • 1/2 can of tomato sauce
  • Olive oil
  • Salt & pepper to taste
  • 1/2 cup vegetable stock (optional)

Directions

  1. Warm your medium sized Dutch Oven to medium heat.
  2. Once your pan is hot, pour olive oil and sauté your onion, garlic, black olives, capers, and rosemary.
  3. Next, add your farro and tomato tomato sauce.
  4. Bring it to a simmer, cover, and cook on low for about 15 mins.
  5. If your farro becomes too thick add vegetable stock while simmering.
  6. Enjoy!

Chipotle Vegetarian Chili

Chipotle Vegetarian Chili

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Ingredients

  • 1 sweet potato cubed
  • 1/2 of one medium onion chopped
  • 1 zucchini chopped into cubes
  • 2 roma tomatoes chopped
  • 1 red pepper diced
  • 2 minced garlic cloves
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1-2 peppers smashed from chipotle adobo (if you’re sensitive to spice you might want to cut this down)
  • 1 can of black beans drained
  • 1 can of pinto beans drained
  • 1 can of tomato sauce
  • 1/2 cup vegetable stock optional

Directions

  1. Bring a medium sized dutch oven to med high heat.
  2. Sauté your sweet potatoes, onion, and red peppers for about 2-3 mins.
  3. Next add your zucchini, tomato, and garlic continue to sauté for about 2-3 more mins.
  4. Add your cumin, chili powder, and salt and stir.
  5. Add black beans, pinto beans, chipotle peppers, and tomato sauce.
  6. Bring the chili to a simmer and cover for about 20 mins, until your sweet potatoes are fork tender.
  7. I prefer a thicker chili but you can add vegetable stock to get your desired consistency.

Mind Body Soul

Happy Friday everyone! To start the New Year off right, I reached out to Marjan Afshar who is a Functional Nutritionist/ R.D. to hear her thoughts on nutrition, exercise, and overall wellness.

Julie : Tell me a little about yourself and your background in nutrition?

Marjan : My journey in Nutrition and Wellness began when I was studying Pre-med in college. I developed this passion from the nutrition classes I took and learned more and more about how food is medicine and the internal/external benefits that clean eating has on your body. I continued my education through the years and became a Registered Dietician, Holistic wellness coach, and did years and years of self education/ research while being a busy mom of 3 kids and a wife. With my background and passion, everything has followed in a natural progression and my ability to help others has truly planted its own seeds, and I love sharing the abundance of what I’ve planted with my clients.

Julie : Tell me about what you do for your clients and ways you would like to expand your business?

Marjan : My main Goal for my clients is to give them the ability to believe in themselves and find the right system for their unique DNA creation. We are all built with a different creation and I love tweaking and mixing plans for my clients. I usually start my clients with a reset to detox their bodies from the buildup that’s been accumulated through the years. Once the reset is accomplished, I provide my clients with custom designed plans that consists of clean eating regimens and wellness rituals.

Julie : Any tips for starting off the new year right with a clean and healthy lifestyle?

Marjan : 2021 is definitely the perfect year to reward yourself to indulge into the areas of your life that you want to improve. The opportunities and desires you have for yourself are limitless and I want you to believe in that power. I would suggest starting a new time-lined spiritual detox (yoga, daily meditation) combined with a functional food detox which will to help eliminate the stress buildup in our bodies from this past year. This will provide you with a clean slate and will inevitably allow you to start accomplishing your goals/resolutions.

Julie : Morning Ritual ?

Marjan : I try to start my day with a quick meditation and a few breathing exercises to allow myself to center with how my body is feeling that morning. I then start my day with a cup of hot water and the juice of 1/2 small lemon which wakes up my digestive system while I read my emails, while my coffee is brewing.

Julie : What is your daily vitamin regimen?

Marjan : I’m very picky when it comes to many vitamins that my clients or myself take because so many vitamins are sourced commercially and I believe that vitamins need to be sourced from the outmost highest quality. My staple vitamins that take daily are Multi Vitamins, Vitamin C, D3, Omega 3, a Turmeric supplement and at night I take Magnesium/Collagen blend before bed (Beauty and sleep blend by Ancient Nutrition). I add supplements and tweak supplements and adaptogens to my regimen when I think my body needs it.

Julie : What type of yoga do you practice and do you have a favorite online class?

Marjan : Kundalini Yoga is my favorite type of Yoga,. It is a physical and spiritual practice that uses breath-work and sounds combined with yoga poses to create a reenergizing experience that has allowed me to eliminate what doesn’t emotionally/mentally serve me well anymore. I practice Thursday mornings on a virtual Facebook Live with Alexandra Reza at 9:00am and Friday mornings on IG live with “limitlessstrength’ at 8:00am.

Julie : Favorite workout outfit?

Marjan : Alo yoga because its flattering and chic to wear out while running errands after light workouts. I really like Noli yoga for their leggings too!

Julie : What are your five kitchen must haves?

Marjan : A small food processor for my pestos and nut cremes. A Vitamix for my daily smoothies, nut milks and soups. wooden spoons from Williams Sonoma because they come in all shapes and sizes, last long and great for not letting toxins leach into the food while cooking. Le Creuset or Green Pans are my favorite choice of cookware. Parchment paper because I bake and roast so often.

Julie : What is your guilty pleasure?

Marjan : Japanese Mochi Ice Cream and French Red Wine.

Julie : What are your must have items that everyone should stock in their pantry?

Marjan : My pantry is always packed with a variety of seeds, nuts and nut flours. I always have a good variety of gluten free ramen noodles because we eat bowls and ramen soups with lots of veggies so often. A variety of good quality extra virgin olive oil from different regions is one of my favorite sections of my pantry because each olive oil has a unique flavor and reminds me of our summer holidays.

Julie : What is your favorite Fall purchase?

Marjan : Our Peloton treadmill

Julie : What are your key elements that keep you cozy in your home?

Marjan : A variety of Herbal teas, and lots of salt blends for my bath rituals.

Julie : What is your favorite recipe?

Marjan : Sunflower butter chocolate chip cookies that are packed with nutrients and still so satisfying. You can find the recipe here.

Thank you Marjan for answering all my questions. You can follow Marjan on her IG account Makemefeelgoodfood where she shares healthy lifestyle tips and recipes. Have a great weekend!

XX,

Julie

Chicken Curry

My Chicken Curry is one of my old recipes that I’ve had jotted down on a small piece of paper in my recipe book for years. Hope you enjoy it!

Chicken Curry

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Ingredients

  • 1 1/2 pounds boneless skinless chicken breast or bone in chicken breast (any type of chicken will work)
  • 2 medium sized potatoes chopped (one chopped into 1/2 inch cubes and the other 2 inch cubes)
  • 1 medium sized sweet potato chopped into 2 inch cubes
  • 1 medium onion chopped
  • 4 tablespoons olive oil
  • 2 teaspoons ground fresh ginger
  • 2 tablespoons curry
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne (optional)
  • salt & pepper to taste
  • 1 carton of chicken or veggie broth
  • 1 can chickpeas drained
  • 2 peeled hardboiled eggs (optional)
  • 2 tablespoons chopped cilantro for garnish

Directions

  1. Heat your dutch oven pan to medium high heat and add 2 tablespoons of olive oil.
  2. Before adding your chicken to the pan sprinkle with salt, pepper, 1 tbsp curry, and 1 tsp cumin.
  3. Place your chicken in the dutch oven and evenly brown. Once it’s done remove the chicken and set it aside.
  4. To the same pan, add your remaining oil and sauté your potatoes and onion and add the remaining 1 tbsp curry, 1 tsp cumin, fresh ginger, cayenne, salt, and pepper.
  5. Once the vegetables are done sautéing add your chicken back to the pan.
  6. Pour your veggie or chicken stock into the pan, enough to cover the chicken and vegetables.
  7. Bring the curry to a simmer and cover for about 30 mins.
  8. After 30 mins add your chickpeas and hard boiled egg. Remove some of the small potato cubes and chickpeas mash them to create a paste. Then put the mashed potato and chickpeas back into the pan. This helps thicken the curry. Continue to cook for an additional 20 mins. If your curry is too watery continue to mash some of the potatoes and chickpeas to thicken the base.
  9. Serve with white rice, chopped cilantro garnish, and Lavash Chips.

For Good Knit

Merry Christmas to all of those who are celebrating! If you’re doing any cooking over the holidays last night I made Sesame Noodles with caramelized mushrooms and Asian Meatballs, definitely worth making everyone loved it! Now onto today’s look….

  1. Loeffler Randall For Good Knit Collection Comes in cream, navy, oatmeal, and heather.
  2. Mango Faux Shearling Reversible Jacket
  3. & Other Stories Diamond Quilted Mittens
  4. Mother Pixie Dazzler Raw Hem Ankle Jean
  5. Gucci Beige Wool Wristlet (navy/red color way here)
  6. Freda Salvador Brooke Waterproof Lug Sole Boot
  7. Charlotte Tilbury Superstar Lip Gloss
  8. Gucci Coated Logo Phone Case

Governor’s Chicken

When I went off to college my mom gave me a book of recipes that I still use today. This chicken recipe was in there and it’s become a family favorite.

Governor's Chicken

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Ingredients

Marinade

  • 3 tablespoons Chinese rice wine
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless chicken breast cut into small pieces

For the Glaze

  • 3/4 cup ketchup
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 2 teaspoons minced ginger
  • 1 teaspoon garlic chili paste

Directions

  1. Make the marinade – In a bowl stir together the rice wine, ginger, sesame oil, and salt. Add the chicken to the marinade, toss well to coat, and cover and chill for at least 30 minutes.
  2. Set a large skillet to medium high heat and brown the chicken. Once it’s done remove it from the pan and set it aside.
  3. Make the Glaze – In large skillet heat your oil. Add garlic and ginger and sauté briefly (just so it’s fragrant), do not brown. Next, add ketchup, vinegar, soy sauce, chili paste, and simmer for about 5 minutes. Return your chicken to the pan with the sauce and toss to coat. Continue to simmer for about 5-10 minutes. The sauce should be thickened. Serve with rice and a vegetable of choice.

Turtle Time

Happy Monday everyone! Hope you had a nice weekend. I entertained Saturday evening and I wanted to share the menu. I didn’t have a lot of time to prep so this menu was perfect and ready in about an hour and half.

  • Mini Cheese Boards for appetizers – Marcona almonds, two kinds of salami, cheese, crackers, olives, and persimmons.
  • Caprese Salad – Tomato, basil, mozzarella with a drizzle of olive oil, balsamic vinegar, and Trader Joe’s Vegan pesto (adds extra flavor). You can make these ahead of time and store them in the fridge. Dress them right before serving and don’t forget to add salt & pepper.
  • Italian Chicken – I make this in the dutch oven (7 1/4 quart size), so delicious yet so simple to make.
  • Hasselback Potatoes – I used seasoned salt instead of Brabant Seasoning this time around. You can also add rosemary to go with the Italian Chicken.

Now onto today’s Turtle Time look.

  1. Nili Lotan Ralphie Cashmere Turtleneck Sweater Bergdorf Goodman, $450. Look for less J. Crew.
  2. Nili Lotan Arliss Pant Shopbop, $495.
  3. Teddy Sherpa Jacket J. Crew, $248. Also like the warm brandy color way.
  4. Dolce Vita Lottie Platform Bootie Zappos, $170.
  5. Emili Kaven Crystal Embellished 14k Gold Pleated Ring Moda Operandi, $210.
  6. Machete Mini Hoop Earrings Nordstrom, $25. These make a great holiday gift! I have the classic tortoise.

Chili Tonight

I had several requests to post my slow cooker Chili recipe again. It’s such a simple and easy recipe that everyone loves. You throw all the ingredients into the slow cooker in the morning and dinner is ready in the evening.

Slow Cooker Chili

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Ingredients

  • 1 pound ground beef (or ground chicken or turkey)
  • 1 14 1/2 oz can of tomato sauce
  • 1 14 1/2 oz can kidney beans with liquid
  • 1 14 1/2 oz can pinto beans with liquid
  • 1 cup diced onions
  • 1/4 cup chopped celery
  • 2 small tomatoes chopped
  • 1 teaspoon cumin
  • 1 1/2 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • ground pepper to taste
  • a couple dashes of tabasco or Cholula

Directions

  1. Brown the ground beef in a skillet over medium heat, drain off fat.
  2. Place the ground beef plus all the remaining ingredients into the slow cooker.
  3. Cook the chili on low heat for at least 6-8 hours. You cannot over cook it.
  4. Serve in a bowl and sprinkle with Mexican cheese.

If you have leftovers my girls like it the next day served over pasta for something different.

Enjoy!