Julia Chan

Power Green Smoothie

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This is a perfect blend of sweet, creamy, and delicious all while getting the nutrients your body needs.  Rich in antioxidants and vitamins to help to support immune health, aid digestion and provide a natural energy boost, this has been my go to smoothie to break my fast or as a pre or post workout boost. Enjoy!

 

INGREDIENTS:

  • ½ frozen banana
  • ½ cup mixed berries
  • 1 tablespoon peanut butter
  • 1 handful of spinach or kale
  • 1 cup filtered water
  • 1″ slice of fresh ginger
  • 2 scoops vanilla plant protein

 

DIRECTIONS:

Blend all the ingredients and enjoy!

Posted in JSC, Nutrition, Recipes, Smoothies

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Shift in Perspective…and Happy Holidays!

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These past 3 weeks have been a whirlwind for me. A whipping tornado tearing through lists of things to do and leaving behind a debris of pieces that won’t be tended to until next year. Does anyone feel this way? Does this happen to you during the holidays?
My last straw was just yesterday when nothing I planned went right. I was losing my composure and felt I was being tested. I literally asked the universe “Are you testing me right now? Am I failing this test?”
So instead of grimacing and complaining through the rest of my day, I stopped to notice my behavior and current outlook. I closed my eyes, took 10 deep breaths and refocused my attention to what truly is important – my health, the warmth and love of my family and friends, and most importantly the ability and choice to turn my perspective around. I later had a session with my amazing dance teacher and it all melted away. I still had so much on my plate but I knew that huffing and puffing my way through was not helping anyone especially those that I surrounded myself with. Bringing awareness to forefront, regulating my emotions and shifting my perspective changed everything.
If you’ve found yourself in a similar situation, take a pause, breathe, re-center, and remind yourself of all that you have in your life. We have the choice to change our perspective and it only takes a few moments and several deep breaths (as many times as necessary through the day ;)). Despite all that you have to do during this season, embrace the beauty in each moment.
Sending you and your loved ones so much love and light this holiday season and always.
I look forward to deepening our connection in 2022! Stay safe and healthy!

Posted in Health & Wellness, JSC

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Banana Walnut Bread (Dairy-Free)

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As much as I love cookies and cakes, the one thing that I find much harder to resist are sweet breads – namely zucchini, pumpkin, carrot, and most of all banana bread! My mom came upon this super simple banana bread recipe from Dr. Weil and I had to try it out with modifications, of course.

The original recipe called for whole wheat flour and canola oil. I prefer gluten free desserts and avoid canola oil altogether. Found it very challenging to find the right ingredients when baking to get the same consistency, texture and taste. After a few attempts, I found spelt flour and avocado oil as substitutes that gave a similar texture and taste. I used semi ripe bananas and raw honey for a sweetness that wasn’t too overpowering. Overall making a delicious banana walnut bread that satisfied my sweet tooth.

Check it out and let me know what you think. Enjoy…in moderation! 😉

 

SERVINGS: 8 – 10 slices           PREP TIME: 10 minutes         READY TO ENJOY: 40 minutes

 

INGREDIENTS:

  • 3 semi ripe bananas
  • 1/2 cup raw honey
  • 1 1/2 cups spelt flour (I love Bob’s Red Mill Organic Spelt Flour)
  • 3/4 raw organic walnuts, roughly chopped
  • 3 tablespoons avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

 

DIRECTIONS:

  1. Pre-heat oven to 350°F.
  2. Lightly oil loaf pan.
  3. Mash bananas and mix with honey, oil, and vanilla extract.
  4. Stir in spelt flour, baking soda, salt, and walnuts.
  5. Spoon into loaf pan, spreading evenly and flat.
  6. Top with handful of walnuts.
  7. Bake for 35 minutes or until center is set.
  8. Remove from oven. Cool for 10 minutes. Lightly carve around loaf with butter knife to separate from pan. Flip loaf over to gently remove. Voila and enjoy!!

Posted in JSC, Recipes, Sweet Eats

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To Medina and Beyond…

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Fall is upon us and I can already feel the change in the air – the shift of the season – the transition in my energy. As much as I love the heat of Summer in the city, it’s exactly what makes me embrace the crisp and chilly air of Autumn.

I recently returned from a wonderful journey to Morocco. 7 days / 7 cities, I experienced the historical northern cities of Tangier, Tetouan, Chefchaouen to the faster pace of Fes down to the surreal and powerful Sahara Desert (Merzouga) and finally to the “red city”, Marrakesh. Had the honor of meeting the most amazing and generous people I have ever met in my life that opened up their homes and hearts to us. This was not only the cultural experience I have longed for the past 2 years but one of spiritual connection that will be engrained in me for life. (If you’re traveling to Morocco, I would love to share with you the amazing recommendations and connections I discovered!)

Often when traveling internationally I put up a protective shield to guard myself from being the doe eyed traveler I can sometimes be taking in the wonders of a new city. As warm and welcoming as the Moroccans were I was still very skeptical and at times found myself defensive and gripping to my American way. I came to realize that their humble way of life and their giving nature was not a facade and I had to let go and embrace it.

I later came across this reading from Daily OM that reminded me of why we hold on so tight to our boundaries and defenses and what comes from letting them go. Wanted to share with you and hope this speaks to you as it did to me.

Sending you all so much love, peace, happiness + wellness this Autumn and always. 

DAILY OM writes:

Trees grow up through their branches and down through their roots into the earth. They also grow wider with each passing year. As they do, they shed the bark that served to protect them but now is no longer big enough to contain them. In the same way, we create boundaries and develop defenses to protect ourselves and then, at a certain point, we outgrow them. If we don’t allow ourselves to shed our protective layer, we can’t expand to our full potential. 

Trees need their protective bark to enable the delicate process of growth and renewal to unfold without threat. Likewise, we need our boundaries and defenses so that the more vulnerable parts of ourselves can safely heal and unfold. But our growth also depends upon our ability to soften, loosen, and shed boundaries and defenses we no longer need. It is often the case in life that structures we put in place to help us grow eventually become constricting. 

Unlike a tree, we must consciously decide when it’s time to shed our bark and expand our boundaries, so we can move into our next ring of growth. Many spiritual teachers have suggested that our egos don’t disappear so much as they become large enough to hold more than just our small sense of self — the boundary of self widens to contain people and beings other than just “me.” Each time we shed a layer of defensiveness or ease up on a boundary that we no longer need, we metaphorically become bigger people. With this in mind, it is important that we take time to question our boundaries and defenses. While it is essential to set and honor the protective barriers we have put in place, it is equally important that we soften and release them when the time comes. In doing so, we create the space for our next phase of growth. 

Posted in Health & Wellness

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Cacao Hazelnut Cashew Butter (Gluten + Dairy Free)

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Not a day goes by that I don’t have nut butter. My go-to is almond butter (Once Again is a fave). Every now and then I will splurge on Artisana’s raw nut butters and special blended farmer’s market butters. But once I made my own, there wasn’t anything quite like it at the markets anymore.

Feel free to switch up the nuts and seeds to make up your own unique combo. Some great add ins: sunflower seeds, chia seeds, hemp seeds, vanilla extract, and coconut butter. Fair warning, this is a pretty messy process. I chose to roast raw nuts for a robust and fresh flavor but also made the process messier and tad bit more labor intensive. Should you buy roasted nuts, make sure they are dry roasted and without any oil or other ingredients. Some like to refrigerate nut butters (to preserve for up to 3 weeks) but I prefer mine in room temperature.

SERVINGS: 16 oz jar         PREP TIME: 15 minutes     READY TO ENJOY: 10 minutes

INGREDIENTS:

  • 2 cups raw hazelnuts
  • 1 cup raw cashews
  • 3 Tbs cacao powder (Navitas is my fave)

INSTRUCTIONS:

  1. Pre-heat oven to 350F.
  2. On a sheet pan, spread nuts evenly and roast for 8-12 minutes. Be sure to check every minute or so after 8 minutes as they can burn pretty quickly.
  3. Make sure to remove hazelnut skin by rubbing in clean dry dish towel (this part is pretty messy). Removing most of the skin is best (not all will come off).
  4. Place nuts in food processor (or blender). Add cacao powder and blend/mix. Texture will change from mealy to gritty to creamy and smooth but it will take some time. Be patient and stir mixture every now.
  5. Scoop out and transfer from blender/processor into jar. Enjoy!

Posted in Recipes, Sweet Eats

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Crispy Crab Cake (Gluten + Dairy Free)

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If crab cakes are on the restaurant menu, 90% of the time I will order them. They are just my fave. So I thought…why not make them at home? I always assumed they would be difficult to make and would never come out as half as good as the restaurant version. I was wrong!  I tried this recipe my sister-in-law found, made some tweaks of my own…and they are DELICIOUS! I get to control the ingredients so they’re absolutely healthier than what you would get at a restaurant. Win win! Give it a try!

SERVINGS: 6 – 8       PREP TIME: 10 minutes     COOK TIME: 10 – 12 minutes

INGREDIENTS:

DIRECTIONS:

  1. Pre-heat oven to 200°F.
  2. Crush crackers and place in a small bowl. I prefer to grind in food processor for finer crumbs.
  3. In large mixing bowl, whip egg, mayo, ghee, and seasoning.
  4. Stir in lump crab to mixture. Then add half of the crackers and chopped onions and cilantro.
  5. Using your hands, scoop a small handful of mixture and mold into semi flat rounded shape. Dip cake into the crackers (cover them generously) and place on parchment paper on baking sheet pan.
  6. With remainder of crackers, lightly sprinkle on top of each crab cake.
  7. Turn oven to broil once mixture is ready. Broil for 6 minutes. Turn tray 180 degrees and check every 2 minutes til desired browning.
  8. Remove, let sit to cool, and ENJOY!

Posted in Recipes, Savory Eats

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Frozen Berry – Coconut Yogurt Bark (Gluten + Dairy Free)

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This is a great summer treat that satisfies any sweet tooth. Prep time is nothing but the wait does take longer than you would like…but oh so worth the wait. Feel free to switch out with your favorite berries and nuts. For larger nuts (almonds, cashews, hazelnuts), chop those up a bit more before mixing.

SERVINGS: 4         PREP TIME: 10 MINUTES         COOK TIME: 12 HOURS (no cooking required!)

INGREDIENTS:

  • 2 cups plain coconut yogurt (my fave is CocoYo)
  • 1/4 cup + 1 Tbs raw honey or real maple syrup
  • 2 tspn vanilla extract
  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 1/2 cup toasted pistachios

INSTRUCTIONS:

  1. Place aluminum foil on a baking sheet. Make sure you have enough space in the freezer to place the sheet. If not then separate into 2 smaller plates or pans.
  2. Whisk yogurt, 1/4 cup honey/syrup, and vanilla extract in a bowl.
  3. Pour mixture onto the baking sheet and spread evenly into a 1/2 inch thick layer. Make sure to not touch the edges of sheet or pan.
  4. In a small bowl, mix the berries, pistachios, and 1 Tbs of honey/syrup. Scatter this mixture of the yogurt.
  5. Place in freezer, uncovered, for minimum 12 hours.
  6. Gently pick up bark to remove from foil and cut up into medium size pieces. Bark should easily break when folded too if you want more uneven chunks.
  7. Serve immediately or freeze the rest to enjoy later.

Posted in Recipes, Sweet Eats

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2020 – Magnifies Everything!

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“Every obstacle or challenge that comes in our lives either brings us into deeper level of resistance or into a deeper level of presence.” – EvolveNow

 

We are half way through 2020 and if this year has shown us anything, it is how life can change in an instant and how we respond to these changes can easily steer us towards resistance or presence.

We are currently undergoing a health and racial pandemic:

A health pandemic that puts our physical health at the risk of a virus that we have yet to fully understand and continues to spread.

A racial pandemic that unpacks white privilege and racism showing us that history has yet to change and that black lives are still fighting for equality and justice.

 

These past few months have been a true test of our emotional and mental strength to battle the unexpectedness of life. It has, in my humble opinion, placed a magnifying glass over each of us, showing us on a bigger scale how we are responding to all of these occurring events.

I have watched people so driven by fear they are unravelling at the seams. And some so driven by a cause and a purpose they have no choice but to be proactive and dive right in. Whichever road you travel on, be compassionate and empathetic and try to see that we all come from different life experiences and handle things differently.

 

 

 

 

Posted in JSC

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Mini Cocoa Matcha Cake (Gluten + Dairy Free)

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If you are craving a sweet treat but don’t feel like spending time baking or getting a store bought cake, then this is the recipe for you. This is instant dessert gratification in less than 5 minutes. I was so surprised how spongey and light this was that I felt zero guilt indulging it. I hope you will too!

SERVINGS: 1      PREP TIME: 3 MINUTES    COOK TIME: 90 SECONDS

INGREDIENTS:

  • 3 Tbs almond flour
  • 1 tspn matcha
  • 1 Tbs cacao powder (my fave is from Navitas)
  • 1 Tbs coconut or avocado oil
  • 1 1/2 Tbs real maple syrup
  • 1/4 tspn vanilla extract
  • 1/8 tspn baking soda
  • 1/8 salt
  • 1 large egg
  • sliced strawberries (or your fave berries)
  • coconut flakes, to garnish

INSTRUCTIONS:

  1. In measuring cup, combine almond flour, matcha, cacao powder, baking soda and salt. Mix well.
  2. Add maple syrup, coconut oil, vanilla extract and egg and whisk all ingredients together until smooth.
  3. Lightly brush 6oz mug with coconut oil the pour mixture in.
  4. Place mug in the center of your microwave and cook for 90 seconds. Insert toothpick in the center. If clean when removed, then it’s ready.
  5. With a butter knife or mini spatula, gently separate cake from the mug. Slowly flip mug onto plate to remove cake.
  6. Place right side up, garnish with coconut flakes and strawberries.
  7. Voila and enjoy! 🙂

Posted in Recipes, Sweet Eats

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Almond Butter Overnight Oats (Gluten + Dairy Free)

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One of the easiest recipes ever…and so decadent and delicious. I usually break my fast with a more savory meal (eggs, sweet potato latkes, quinoa fritters, etc) so I prefer to enjoy this as a late afternoon pick me up or as a post workout snack. Also makes for an amazing dessert. Rolled oats are more commonly used but I actually prefer the texture and crunch of steel cut oats. Try both and enjoy!!

SERVINGS: 1     PREP TIME: 5 MINUTES      READY TO EAT: 6-12 HOURS

INGREDIENTS:

  • 1/2 cup gluten free oats (rolled or steel cut)
  • 1/2 cup unsweetened oat milk
  • 1 Tbsp chia seeds
  • 1 Tbsp real maple syrup
  • 2 Tbsp raw chunky almond butter
  • coconut flakes to garnish

 

INSTRUCTIONS:

  1. Mix oat milk, chia seeds, maple syrup and almond butter in mason jar.
  2. Stir in oats. Press down oats completely so they are all soaked in milk.
  3. Cover with lid and seal completely. Place in refrigerator for minimum 6 hours (rolled oats), longer for steel cut oats.
  4. Garnish with your favorite fruits when ready to eat.

Posted in Recipes, Sweet Eats

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