Category: Food

Fashion, Food

Skirt Alert

by juleseeLeave a Comment on Skirt Alert

I hope everyone had a great weekend. I hosted Mother’s Day at my house this year. We kept it simple and ordered from Joan’s on Third and got bagels from Pop’s Bagels. If you haven’t tried them they are amazing! You can get them fully baked (you’re supposed to eat them warm), or half baked and you can finish them off in the oven at home.

SALE ALERT! Shopbop is running a Preview Sale with up to 40% off select items (to shop the whole sale click here). A couple things to check out.

Birds of Paradis Top // Mara Hoffman Dress // Roxanne Assoulin Beaded Necklace // Farm Rio Midi // Mansur Ballet Flats // Ulla Johnson SS Top // The Great Valley Top // Free City Black Sweats (& white) // Xirena Dakota Dress // Farm Rio Maxi Cardigan

Now onto Skirt Alert, I’ve rounded up several midi skirts that can transition from Spring into Summer.

  1. Cleobella Chelsea Skirt additional sizing at Revolve. Above picture.
  2. Hunter Bell Linen Alexis Skirt
  3. Ulla Johnson Sigrid Floral Cotton Midi Skirt
  4. Natalie Martin Bella Silk Skirt I love the color! Also like Vintage Flowers Print Burgundy.
  5. Banjanan Cotton Maxi Skirt
  6. A.L.C. Lucie Skirt
  7. Apiece Apart Dulce Skirt

Have a great week everyone!

Julie

SHOPBOP SALE BELOW

Entrée, Food

Indian Chicken

by juleseeLeave a Comment on Indian Chicken

Indian Chicken

To print from e-mail visit julesee.com

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon tumeric
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 garlic cloves
  • 6 tablespoons olive oil
  • 3 pounds of chicken (bone in or boneless)
  • 3 tablespoons olive oil

Directions

  1. Combine all ingredients together in a small food processor and blend.
  2. Place the chicken in a bowl and add the marinade. Toss to coat.
  3. Place in the fridge and marinate for at least one hour but the longer it marinates the better.
  4. Preheat oven to 400 degrees.
  5. Lightly oil a baking dish and place the chicken in the dish and bake for 30 minutes, then turn and bake for another 25-30 minutes. You can also grill the chicken which is what I did last night. I used boneless pounded chicken thighs and it was amazing!
Entrée, Food

Miso Salmon with Bok Choy and Asparagus

by juleseeLeave a Comment on Miso Salmon with Bok Choy and Asparagus

I made this simple sheet pan dinner last night that was so good! A couple modifications, I cooked the salmon on a separate sheet pan so any water released from the vegetables wouldn’t seep into the salmon. I also doubled the amount of miso glaze since it didn’t make as much as I would have liked. Recipe linked below.

Goop Miso Salmon with Asparagus and Bok Choy

Entrée, Food

Poke Bowls

by juleseeLeave a Comment on 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

To print from e-mail visit julesee.com

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.

Dessert, Food

Healthy Almond Joys

by juleseeLeave a Comment on 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

To print from e-mail visit julesee.com

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!
Entrée, Food

Spinach and Mushroom Lasagne

by juleseeLeave a Comment on 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

To print from e-mail visit julesee.com

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.

Fashion, Food, Jewelry

Feb First

by juleseeLeave a Comment on 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
Entrée, Food

Marinated Skirt Steak

by juleseeLeave a Comment on Marinated Skirt Steak

Marinated Skirt Steak

To print from e-mail visit julesee.com

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!
Entrée, Food

Udon Noodle Bowls

by juleseeLeave a Comment on 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!

Food, Side Dish

Za’atar Roasted Chickpeas

by juleseeLeave a Comment on 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

To print from e-mail visit julesee.com

Ingredients

  • 1 can of chickpeas drained
  • 1-2 tablespoons olive oil
  • 2 teaspoons Za‘atar (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.

Entrée, Food

Mediterranean Farro

by juleseeLeave a Comment on 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

To print from e-mail visit julesee.com

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!

Entrée, Food

Chipotle Vegetarian Chili

by julesee1 Comment on 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.

Food, Home

Mind Body Soul

by juleseeLeave a Comment on 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

Entrée, Food

Chicken Curry

by juleseeLeave a Comment on 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

To print from e-mail visit julesee.com

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.

Beauty, Fashion, Food

For Good Knit

by juleseeLeave a Comment on 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