Julia Chan

pecan pie

Naturally Sweetened Pecan Pie (Gluten + Dairy Free)

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When I found this recipe on Cookie and Kate, I literally jumped to make it. Pecan pie is one of my favorite desserts and the fact that I get to enjoy this gluten AND dairy free AND naturally sweetened, it was exactly what I needed for the holidays. I made some small changes to the recipe to make it fit with my nutritional preferences. Give it a try…trust me it won’t disappoint. Enjoy!

SERVINGS: 8 – 10        PREP TIME: 10 minutes     COOK TIME: 45 – 50 minutes

INGREDIENTS:

  • 1 gluten-free pie crust
  • 1 3/4 cups pecan halves
  • 3 large eggs
  • 1 cup maple syrup
  • 2 tablespoons melted grass fed butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt

 

DIRECTIONS:

  1. Remove your pie crust from the fridge. Gently take a fork and make several holes around the bottom of the crust.
  2. Preheat the oven to 375°F with racks in the middle of the oven and the lower third of the oven. Place the pecans on a baking sheet and bake them for 5 – 6 minutes. Make sure to watch that they don’t burn. Set the pan aside to cool.
  3. In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, and salt. Whisk until well blended.
  4. Arrange the toasted pecans evenly inside the pie crust pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.
  5. Place the pie on a large sheet pan to catch potential drips. Place on the middle rack and bake for 40 – 50 minutes, or until crust is golden brown and the middle of the pie has puffed up.
  6. Let the pie cool for 1 hour. Carefully slice the pie with a sharp knife and serve with your favorite non-dairy ice cream.

Posted in JSC, Nutrition, Recipes, Sweet Eats

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Kale and Brussels Sprouts Salad

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One of my favorite recipes. Lots of crunch with a tart flavor, this salad is always a hit and makes a great side dish to any meal. Inspired by WellPlated, I made some small modifications to make this dairy free and with my favorite ingredients. Feel free to sub out with your choice of nuts and dried fruit. Enjoy!

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

INGREDIENTS:

FOR THE SALAD:
  • 1 1/2 cups raw walnut halves or raw whole almonds
  • 1 large bunch curly kale (approximately 1 1/4 lbs) stems removed and finely chopped
  • 1/4 teaspoon kosher salt
  • 16 oz Brussels sprouts
  • 3/4 cup dried cherries
  • Avocado oil
FOR THE DRESSING:
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice about (1 1/2 medium lemons)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon pure maple syrup
  • 3/4 teaspoon kosher salt
  • salt and ground black pepper

 

DIRECTIONS:

1. Preheat the oven to 350°F. Spread the nuts into a single layer on parchment paper. Toast in the oven for 8 – 10 minutes, tossing once halfway through. Remove from oven and roughly chop.
2. Meanwhile, place the kale in a large bowl. Lightly sprinkle with the avocado oil and salt . Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is soft and darker. This will help to soften kale for easier consumption and digestion.
3. Cut the bottom ends off of the Brussel sprouts. Then shred by using a food processor or chopping with a sharp chef’s knife.  Place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.
4. In a small mason jar, shake all dressing ingredients. You can also use a small bowl and whisk all ingredients together.
5. Pour half of the dressing over the salad, then toss to combine. Sprinkle the cherries and chopped nuts over the top, then lightly toss again. Drizzle with remainder of dressing.

Posted in JSC, Nutrition, Recipes, Savory Eats

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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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