Blueberry Banana Loaf (Gluten Free/Paleo)

July 08, 2014

Blueberry Banana Loaf - GF/Paleo
Did you all have a great 4th? I sure did – fun, sun and some volleyball! July is national blueberry month, so I'm celebrating! A couple of weeks ago I shared with you my go-to lunch lately the blueberry chicken salad sounds like you all loved it so today I wanted to share with you a Blueberry Banana Loaf (Gluten Free and Paleo!).

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
I think blueberries, watermelon and nectarines are my some of my favorite fruits. I could eat any of those by the gallon in one sitting...okay maybe not a gallon but at least half! (Though if you challenged me in a watermelon eating contest I might win.) Did you know eating blueberries have all sort of benefits; low in fat, full of dietary fiber, anti-inflammatory properties and packed with vitamin C! Incorporating blueberries in your diet can help you make small steps towards a healthy lifestyle. Hop on over to the Blueberry Council website here, to get the full recipe for this guilt free Blueberry Banana Loaf. I know I need some guilt free things after last weekend.

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo  / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com

Blueberry Banana Loaf - GF/Paleo
Check out lots of great recipes incorporating blueberries on the Blueberry Council website and start making #littlechanges today! Share what #littlechanges you are making to live a healthier lifestyle using the #littlechanges.



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

Cocoa Cinnamon Cayenne Covered Almonds

June 19, 2014


I'm wandering around the Grand Cayman islands this week with Travel Mindset. Can't wait to share all the fun with you when I get back. For now I leave you with some easy to make snack ideas.

  / blog.jchongstudio.com
  / blog.jchongstudio.com

COCOA CINNAMON CAYENNE COVERED ALMONDS print this recipe!
INGREDIENTS
2 cups of raw Almonds
1/2 teaspoon of Salt
2 tablespoons Olive Oil
3 ounce of Dark Chocolate
2 tablespoons Cocoa Powder
1/2 tablespoon of Cinnamon
1/4 teaspoon of Cayenne Pepper
PREPARATION
1. Preheat oven at 350º. In a small bowl toss almonds with olive oil until well combined. In a baking sheet spread the almonds onto the pan and bake for 10-15 mins until golden. Once out of the oven sprinkle with salt and allow almonds to cool.
2. In a small bowl combine the cocoa powder, cinnamon and cayenne pepper. In another small bowl melt the dark chocolate – then toss almonds into chocolate mixture until well coated.
3. Toss the dry mixture until well combined and spread over a parchment covered baking sheet. I put my almonds in the freezer for a few minutes for the chocolate to cool. Store in an airtight container.

  / blog.jchongstudio.com
  / blog.jchongstudio.com


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

Honey and Sriracha Roasted Cashews

April 10, 2014

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
My friend Aaron was raving about these ultra addicting Sriracha Cashews he was having from Nature Box the other day. He suggested that I tried them so I looked them up and thought it was funny that the ingredients didn't actually contain any Sriracha sauce. So Instead of buying them I set out to create my own. Since I've never tried the Nature Box kind I can't say they taste the same but I do think these are pretty addicting. I like the spice but if you can't take the heat you cut the Sriracha in half.

I'm off in SF this week so I'm going to see what Aaron thinks about this home made version. If you make these would love to hear what you guys think!

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
SRIRACHA AND HONEY ROASTED CASHEWS print this recipe!
INGREDIENTS
4 cups of Raw Cashews
1/2 cup of Honey
2 tablespoons of Sriracha (use less if you can't take the heat!)
2 tablespoons of Olive Oil
1 thumb size grated Ginger
3 tablespoon of Sesame Seeds
PREPARATION
1. Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil. Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.
2. On a lined baking sheet (don't forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!

Sriracha Honey Cashews / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

Roasted Chili-Lime Cashews

July 23, 2013

Roasted Chili Lime Cashew / blog.jchongstudio.com
there is a thai restaurant in long beach that my friends and i go to all the time after we play volleyball on the weekend. they have this amazing roasted thai chili pepper (among lots of other tasty things...). i love the pepper so much i asked if they sold it, and they brought over a little container just for me. i use it in a lot of my dishes at home, i love a little bit of kick in my food. here are some roasted chili lime cashews you might enjoy as well. you can find thai chili pepper at the asian markets or buy the roasted whole peppers and grind them up. enjoy!

Roasted Chili Lime Cashew / blog.jchongstudio.com
Roasted Chili Lime Cashew / blog.jchongstudio.com
ROASTED CHILI LIME CASHEW print this recipe!
INGREDIENTS
3 cups raw cashews
2 lime zested and juiced
1 teaspoon roasted thai chili powder
1 tablespoon of salt
1 egg white

PREPARATION
1. preheat the oven to 350 degreesº and line baking sheet with parchment paper
2. whisk together the lime zest, salt, chili powder and egg white. combine the wet ingredients with the cashews and make sure they are evenly coated.
3. transfer cashews to baking sheet and bake for 30 minutes stirring occasionally.
4. remove cashews from oven and drizzle with lime juice, allow cashews to cool and serve!
PHOTOS BY JENNIFER CHONG

Roasted Rosemary Almonds

May 20, 2013

Roasted Rosemary Almonds / blog.jchongstudio.com
Roasted Rosemary Almonds / blog.jchongstudio.com
roasted almonds are one of my go-to snacks, i decided to step them up a bit by roasting them at home with some rosemary and cayenne. great tasty treat when you are on the go!

ROASTED ROSEMARY ALMONDS
2 cups skin-on whole raw almonds
2 tablespoons rosemary (dried works too!)
2 teaspoons kosher salt
1/4 teaspoon freshly-ground pepper
1 tablespoon olive oil
1 teaspoon cayenne petter

1. pre-heat oven for 325º
2. in a bowl mix together all of the above ingredients, make sure almonds are all coated
3. on a sheet pan evenly distribute the almonds into one layer and bake for 20 mins or until lightly golden
4. allow almonds to cool and store in air right container

Roasted Rosemary Almonds / blog.jchongstudio.com
Roasted Rosemary Almonds / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

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