Banana Date Shake

October 09, 2014

Banana Date Shake / blog.jchongstudio.com
You guys it's October and 100º! So needless to say I am looking for some cool relief, this banana date shake does the trick. It's quick and easy. The banana makes it extra creamy and almost taste like ice cream without all the sugar!

BANANA DATE SHAKE print this recipe!
INGREDIENTS
1 Banana, Cut into 1in and frozen
1 cup Almond Milk, unsweetened
6 Dates, pits removed
1 Teaspoon Cinnamon
PREPARATION
No recipe really needed here combine all ingredients in a blender and blend well!

Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Chocolate Chip Pumpkin Pancakes - Gluten Free

September 23, 2014

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
September 23 marks the first official day of Fall. It's hard to believe since last week we were facing temperatures in the 100º in Los Angeles, thankfully it has cooled down a good 15º-20º but still not quite fall weather here. Though I'm heading off to Chicago this weekend to see my dear friend Sarah where I expect temperatures to be more fall like. Since it's not quite fall like here I made some pumpkin pancakes to get myself in the fall mood – perfect for the cool brisk mornings I am so looking forward to.

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
CHOCOLATE CHIP PUMPKIN PANCAKES print this recipe!
INGREDIENTS
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup pumpkin puree
1/4 teaspoon apple cider vinegar
2 tablespoons full fat coconut milk
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
1/4 teaspoon vanilla
3 eggs
1/2 cup of chocolate chips
2 tablespoons butter for pan
maple syrup for topping

PREPARATION
1. Mix together all the ingredients except for the chocolate chips with a hand blender or food processor. Batter will be ready when there are no lumps. Fold in chocolate chips.
2. Heat the butter on a medium size skillet over medium to high heat. Using a 1/3 cup scoop the batter into the pan and cook for a few minutes before flipping. You can see the edges firm up a bit. Repeat with the remaining batter.
3. Enjoy pancakes with some maple syrup!
Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Dragon Fruit Smoothie | #foodpornindex

July 31, 2014

Dragon Fruit Smoothie / blog.jchongstudio.com
So excited to share this Dragon Fruit Smoothie with you all today. But first what is the #foodpornindex you ask? It's Bolthouse Farms initiative to change the #foodporn imbalance. If you check the #foodporn feed on Instagram you'll notice that fruits and veggies hardly ever make the cut. I LOVE having fruit as a snack but I know that those hardly get instagramed. And I’m certain that whenever donuts and ice cream appear on my feed that’s the one thing I begin to crave. In a survey 51% of American’s agreed that when they saw fruits and veggies on their social feeds they were more inclined to eat healthier foods. I'm taking part in this initiative and sharing some healthy and delicious goodness with you all today. I believe that if we all take part in this we can all be inspired to eat healthier everyday.

Dragon Fruit Smoothie / blog.jchongstudio.com
Dragon Fruit Smoothie / blog.jchongstudio.com
I had so much fun picking out the ingredients at my local Asian market and shooting this beauty. How often have you seen such a vibrant pink fruit? That pink fruit is pitaya or also known as dragon fruit. According to the internet pitaya originated in Mexico but can also be found in many parts of South East Asia. I remember seeing these all over when I was there. You can't miss them they are bright pink or red outside with a white or pink inner flesh that resembles the texture of kiwi. While you probably can't find this at your regular grocery store, you can find them at most specialty Asian stores.

I hope this inspires you to try something new and share your favorite fresh fruits and veggies with the tag #foodpornindex. Have you tried any crazy fruits and veggies lately that might inspire me to try something new? Be sure to check out foodpornindex.com – it’s a playful site with some interesting numbers and if you click through each graphic there are some fun animated features that make me happy!

Dragon Fruit Smoothie / blog.jchongstudio.com
DRAGON FRUIT SMOOTHIE print this recipe!
INGREDIENTS
2 Dragon Fruits - scooped out of skin
4 Baby Bananas (or 2 Regular)
1 Cup Pineapple (frozen or fresh)
2 Cups of Coconut Water

TOPPINGS
Blueberries (or fruit of choice)
Bananas (or fruit of choice)
Coconut flakes
Granola
PREPARATION
1. In a blender combine dragon fruit, bananas, pineapple, and coconut water and blend until smooth. I freeze my bananas and pineapple for this smoothie.
2. Top with coconut flakes, granola, and blueberries (or any fruit of your choice) and enjoy. I love the crunch of the toppings!
Dragon Fruit Smoothie / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

The Perfect Pair: Breakfast Salad x Evolution Juices

May 27, 2014

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com

Of all meals, I think breakfast is definitely one of my favorites. If you give me some eggs and juice I’m pretty much a happy girl. So today I’m sharing with you one of my newest favorite breakfast treats – a breakfast salad. I enjoy mine paired with some delicious Evolution Fresh Juices like the carrot, orange, and mango juice or you could also try 'defense up' which has a similar flavor profile but with some cherries, pineapple and apple added to it. My breakfast salad is composed of some fresh greens, maple coated bacon, cherry tomatoes and topped with a soft boiled egg – I think I’ve got a good soft boiled egg technique down – more on that below.

I always like to finish the morning with some juice. It’s a great way to for me to get some extra fruits and veggies plus it’s like my breakfast dessert (yep, even those vegetable juices hit the spot).

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


I am on the go a lot and you know from my instragram – when I’m on the move there is nothing that is stopping me from diving into an indulgent meal or passing up the dessert bar. So it’s important that I keep things balanced and that’s where Evolution Fresh Juices saves the day. On a normal day in the office, I hit a 3’clock slump where all I want is some chocolate to perk me up and get me through the rest of the day. But I’ve realized that these juices help power me through and keep me going.

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
About this breakfast salad, it’s so easy to make – just after you’ve perfected the art of boiling an egg. How hard can it be really? Apparently a lot harder than I thought! But once I got the kinks down it was really easy. In the beginning I was boiling 2-3 eggs before I got it right but now I think I have the magic formula.

To soft boil the eggs. Unlike what I’ve learned from hard boiled eggs you don’t want to add your eggs until the water has boiled. I also added a teaspoon of baking soda to my boiled water – this helped the shell release from the egg (don’t ask me how I don’t know the science but it helped!) Place the egg in the boiled water for exactly 6 minutes and then transfer to an ice bath. Allow the egg to cool and then remove the shell. I like using the egg yolk for my dressing – so hard boiled eggs just aren't the same. Try this out and let me know how it works for you!

BREAKFAST SALAD print this recipe!
INGREDIENTS
2 cups of chopped Romaine
6 slices of thick cut Bacon
2 tablespoons of Maple Syrup
1 cup of Cherry Tomato sliced
2 soft boiled Eggs
1 teaspoon of Baking Soda
Ice cold water bath
PREPARATION
1. Preheat the oven to 400º. Coat the bacon with the maple syrup and bake at 400º for 15-17 minutes until crisp. Allow bacon to cool.
2. In a medium bowl combine romaine, cherry tomatoes and bacon pieces and set aside.
3. To soft boil your eggs. In a pot fill the water so that eggs will be covered inside the pot (but do not add eggs yet!) add 1 teaspoon of baking and bring water to a boil. Then with a slotted spoon place the eggs inside of the boiling water and let sit for exactly 6 minutes. Once 6 minutes have passed quickly transfer the eggs to the ice cold water bath. Allow eggs to cool then peel.
4. Top you salad with an egg and enjoy!

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
Evolution Juices / blog.jchongstudio.com

My favorite juices are carrot, orange, and mango or super green for breakfast and raspberry watermelon or coconut, pineapple, ginger in the afternoon. What's your favorite Evolution Fresh Juice pairing?

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Pumpkin Muffins with Chocolate Chips

October 01, 2013


last week i spent a few days out in palm springs with some talented ladies, an inspiring and fun weekend! i know that the sound of palm spring and pumpkin muffins don't really go together, but i've been craving pumpkin anything for a while. to feed my pumpkin craving and to fuel my friend lindsay on the drive to palm springs, i made these pumpkin muffins. really happy with how they turned out and hope they satisfy your pumpkin cravings too!

if you prefer you can leave off the chocolate chips and pecans – i love the added texture and flavor!

PUMPKIN MUFFINS WITH CHOCOLATE CHIPS print this recipe!
INGREDIENTS
1 1/2 cups of almond flour
3 tablespoons of honey
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2 can of pumpkin
1 teaspoon of vanilla
3 eggs
3 tablespoons of almond butter
3 tablespoons of coconut oil, melted
1/2 cup of chocolate chips
1/2 cup of pecans for topping
PREPARATION
1. combine all the dry ingredients together in a medium-sized bowl
2. in another bowl, mix all the wet ingredients together
3. combine both wet and dry ingredients together until well combined, then fold in chocolate chips
4. fill cupcake liners almost full (these do not rise as much as regular muffins so you can fill them close to the top!) top with pecans
bake at 350º for 25 to 35 minutes or until toothpick comes out clean. allow to cool and enjoy!
Pumpkin Muffins with Chocolate Chips / blog.jchongstudio.com
Pumpkin Muffins with Chocolate Chips / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Graphic Design © Jennifer Chong

Blog Theme © Blog Milk

^