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


Roasted Beet, Pear and Quinoa Salad

September 17, 2014

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com
I sit outside at the foot of my doorstep writing this post because it's currently hotter inside of my apartment than it is outside. It's September and literally 100º. Every year I just remind myself it is just one week. I need to make it through and all will be fine but as I look back on a lot of my post, it seems as though I am faced with many brutally hot days in my apartment. Needless to say there hasn't been a ton of cooking happening these days because of the heat. Adding quinoa to my meatless salads has been one of my new favorite things to do. It makes for a heartier salad that keeps me full longer. Do you have some favorite recipes when its 100º out? (Besides a helpful serving of ice cream?)

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

ROASTED BEET, PEAR AND QUINOA SALAD print this recipe! | adapted from love and lemons
INGREDIENTS
3 roasted beets, cooled cubed
1 small Asian Pear, cubed
1/2 cup quinoa, cooked
1/4 cup feta cheese
1-2 cups of lettuce mix of your choice
micro sprouts
1 1/2 tablespoons of olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
PREPARATION
1. Combine lettuce mix, beets, pear, and quinoa together and toss well. Top with feta cheese and micro sprouts.
2. For the dressing mix together olive oil and balsamic vinegar and toss together with salad, drizzle honey over salad and enjoy..
* for this recipe I made the beets and quinoa ahead of time and allowed them to cool in the fridge prior. If you're lazy to roast the beets you can always buy pre-roasted beets at Whole Foods and Trader Joes!
Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Chicken Salad with Pineapple and Miso Dressing

August 19, 2014


I've been pretty lazy about making lunches lately. Here is a quick lunch I've enjoyed.

CHICKEN SALAD WITH PINEAPPLE AND MISO DRESSING print this recipe!
INGREDIENTS
Dressing:
1/4 cup unsweetened crushed pineapple
1/4 cup pineapple juice
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil

Salad:
4 cups mixed greens
1/2 cup shredded carrots
1/2 cup chopped almonds
1 cup pineapple
PREPARATION
1. In a food processor combine all dressing ingredients and blend well. If dressing is too thick add more pineapple juice.
2. Combine all salad ingredients, top with dressing and serve.


PHOTOS BY JENNIFER CHONG


Morning Sunrise – Orange, Peach and Raspberry Juice

August 07, 2014

Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
It feels as though I talk about the weather a lot... well because I think the weather really changes my mood and how I plan my day. Last week I had dinner at Zinc Cafe with my friend Adrianna. They've got a great space in downtown LA it was quite lovely. We decided to sit outside though there was still a bit of lingering heat. As a nice refresher I decided to order juice instead of water. Enter Morning Sunrise (I'm not sure that they actually called it this but...) so tasty and refreshing! I couldn't wait to have some more, so this week I decided to put my juicer to work. A recipe isn't really needed for this but there is one below if you feel the need.
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
MORNING SUNRISE
INGREDIENTS
10 Oranges, peeled
5 Peaches, washed and sliced
2 cups Raspberries, pureed
PREPARATION
1. Juice oranges and peaches with a juicer and combine. Top each cup with a teaspoon of raspberry puree and serve with ice.
Morning Sunrise – Orange, Peach and Raspberry Juice / 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

Japchae - Korean Stir-Fried Sweet Potato Noodles

July 22, 2014

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
Japchae is one of my favorite Korean dishes. In Atlanta it would come as a side dish (banchan) at my favorite tofu house but since I've moved to LA I don't find it regularly in my banchan selection. I was feeling inspired when I went to the Korean market last week so decided to attempt this at home. I'm really happy with how it turned out, it was quite delicious almost as good as having it in Atlanta. There are

I told one of my Korean friends that I had made some for lunch and they seemed really impressed. Apparently Japchae is served for special occasions and parties historically in Korea - who knew! I guess it was a special lunch kind of day! Anyhow I hope you will try this at home and let me know what you think. I followed Maangchi's recipe pretty closely – she makes some pretty cute videos too if you're interested in other Korean dishes.

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
JAPCHAE - KOREAN STIR-FRIED SWEET POTATO NOODLES print this recipe!
INGREDIENTS
Korean Starch Noodle
1/2 cup of sliced beef
1 bunch of spinach
1 medium onion
2 carrots, shredded
6 shiitake mushrooms
3 cloves of garlic
1 bunch of green onions
1 teaspoon sesame seeds
soy sauce
sesame oil

PREPARATION
1. Bring a pot of hot water to boil, and boil the noodles for 5-6 minutes (read the packaging for specific times). Once the noodles are cooked put them in a bowl and mix together the 1 tablespoon soy sauce and sesame oil, set aside.
2. Cook each of the following ingredients separately and combine them into a separate bowl. Spinach – until tender, carrots – 1 minute, onions – until translucent, green onions – 1 minute.
3. Then cook the your sliced beef and mushrooms together until cooked – then add your minced garlic, 1/2 tablespoon of soy sauce and sesame oil – stir for another 30 seconds.
4. Mix all the ingredients together and add additional soy sauce and sesame oil as needed.

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Mango Guacamole w/ popchips

July 03, 2014

Mango Guacamole w/ popchips / blog.jchongstudio.com
I've been busy compiling all my photos from the Grand Cayman's I can't wait to share those to you next week but first...inspired by my trip I decided to make some mango guacamole for the 4th! Have you ever added fruit to your guac? I know I love pineapple and peaches in my salsa, but two thumbs up for mango in my guacamole. It's sweet and spicy and I like mine chunky. I'm enjoying my mango guac with some popchips, carrots and some broccoli. Have you ever had popchips? It's a popped potato chip - not baked, not fried, popped like popcorn! They have all the flavors of potato chips but half the fat – and gluten free (and vegan if you're into that kind of stuff!)

Mango Guacamole w/ popchips / blog.jchongstudio.com
Mango Guacamole w/ popchips / blog.jchongstudio.com
I know I'm guilty of eating a full bag of chips in one sitting and these make me feel better about eating a full bag. They also have flavors like sea salt potato, barbeque and sour cream and onion. These would be a great addition to any BBQ including the 4th. Share your mango guacamole pictures w/ popchips with the #popyourbbq on instagram – I'd love to see what you've all come up with.

MANGO GUACAMOLE print this recipe!
INGREDIENTS
3 ripe avocados
1 medium tomato, diced
1 cup mango, chopped
1 medium tomato, diced
1/3 cup red onion, finely diced
1 small serrano chilies, seeds removed and finely diced
1/2 teaspoon of salt
1 lime, juiced
1/4 cup cilantro, finely chopped
PREPARATION
1. In a bowl combine all ingredients except for mango's. Mash together ingredients so that it is well combined but not too smooth – I like mine a little chunky! Then fold in the mango's and enjoy.

Mango Guacamole w/ popchips / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Berry Crisp w/ Vanilla Ice Cream

July 01, 2014

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
July is here! What do you have planned for your 4th celebration? Last year I made this Berry Crisp dessert for a dinner potluck. It was a big hit so I wanted to share it again. I'm headed to the beach for some fun volleyball games and beach potluck. Stay tuned for what I'm bringing.

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com

Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com
Berry Crisp w/ Vanilla Ice Cream / blog.jchongstudio.com


BERRY CRISP W/ VANILLA ICE CREAM print this recipe!
INGREDIENTS
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
PREPARATION
1. Preheat oven to 375º F.In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an un-greased 3-quart rectangular baking dish. Set aside.
2. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
3. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
PHOTOS BY JENNIFER CHONG


Peanut Butter Bars

June 12, 2014

Peanut Butter Bars / blog.jchongstudio.com
Remember my fruit and nut bars that were features on Design*Sponge last year? Those have always been my go-to snack bar but I decided to change things up and try something different this time – with these peanut butter bars. I think next time I will use actual chocolate chips instead of cocoa nibs but another tasty alternative to buying bars at the grocery store for $2.50.

Peanut Butter Bars / blog.jchongstudio.com
Peanut Butter Bars / blog.jchongstudio.com

PEANUT BUTTER BARS print this recipe! adapted from against all grain
INGREDIENTS
5 Medjool Dates
3/4 cup Almonds
3/4 cup Cashews
1/2 cup Pecans
1/4 cup Sesame Seeds
1/4 cup shredded Coconut
1/4 cup Cocoa Nibs
1/2 cup Peanut Butter
1/4 cup Honey
2 tablespoons Coconut Oil
PREPARATION
1. In a blender combine all the dry ingredients and pulse until mixture is in small course pieces. Transfer mixture to a medium mixing bowl.
2. In a sauce pan combine all the wet ingredients over medium heat and mix well. Once all ingredients have been combined - pour wet ingredients over the dry and mix well.
3. In a lined 8x8 pan pour the mixture into pan and place another parchment paper over. Pack down the mixture until it is packed evenly. Place bars into the freezer for two hours then use a knife to cut the bar into smaller pieces. Keep these in the fridge and enjoy as wanted!

Peanut Butter Bars / blog.jchongstudio.com
Peanut Butter Bars / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Blueberry Chicken Salad with Berry Vinaigrette

June 05, 2014

Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com
A couple of months ago I was in Napa for a Blueberry Council event. Yah guys "Blueberry Council" sometime like that actually exist! Anyhow I had a great time hanging out with a bunch of great chefs around the world and watching them cook up some tasty dishes and even getting my hands dirty too. It was fun to see all the unique ideas the chefs had at incorporating blueberries into their dishes. We had things like baby back ribs with blueberry barbecue sauce, pork kebabs with blueberry spice and sweet and sour pickled blueberries.

So needless to say blueberries have been top of mind for me... that and salads since I've been eating crazy rich foods lately. This was a quick salad I made for lunch last week. It's simple and flavorful – and you can save the dressing to use on salads later!

Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com
Blueberry Chicken Salad with Berry vinaigrette / blog.jchongstudio.com
BLUEBERRY CHICKEN SALAD WITH BERRY VINAIGRETTE print this recipe!
INGREDIENTS
Salad
3 cups romaine lettuce
1 cup grilled chicken, shredded
1/2 cup blueberries
2 tablespoons sliced almonds

Vinaigrette
2 cup frozen berries
1 tablespoon dijon mustard
2 tablespoons white balsamic vinegar
1/4 cup olive oil
PREPARATION
1. Combine all salad ingredients and set aside.
2. To make the vinaigrette, combine all ingredients into a blender until blended well – top off with dressing and save the rest for another salad!
Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Sweet Potatoes with Chimichurri

May 29, 2014

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
I've really grown to love sweet potatoes – I'm not sure what it is about them that I didn't like before but now I prefer them over regular potatoes most of the time. My usual go to snack is bacon wrapped sweet potatoes, they are great for holding me over before a meal or a meal on the go! ha. Anyhow I decided to mix things up a bit and go without my regular bacon and add some chimichurri. Umm... hello yummy!

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
Sweet Potatoes with Chimichurri / blog.jchongstudio.com
SWEET POTATOES WITH CHIMICHURRI print this recipe! | chimichurri adapted from here
INGREDIENTS
3 sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper

Chimichurri
1 bunch of parsley
4 cloves of garlic
2 tablespoons of thyme
6 tablespoon of olive oil
2 tablespoon of white or red wine vinegar
1 teaspoon salt
1/2 teaspoon of pepper
PREPARATION
1. Preheat the oven to 425º. in a large bowl, toss together all of the ingredients for the sweet potatoes until evenly coated. Lay evenly on a baking sheet and bake for 40 mins, flipping halfway through until edges are crisp and potato is tender.
2. In a small food processor or blender – add all ingredients for chimichurri - pulse together ingredients until well chopped (not purred!)
3. Once sweet potatoes are out of the oven top with chimichurri sauce and enjoy!

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

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