It it a small business Saturday and in honor of this, The Divine Hostess book is on sale for just $16! For those of you who don’t know, it is a cooking handbook for your cooking, hosting, and health needs. The recipes are simple, delicious, and wholesome. There are tips throughout the book that help you prepare things for guests for parties and special events. There’s even a sample menu for a Super Bowl party and a baby shower!
It’s back to school season and everyone wants to stay on track with their schedules, health, and of course their budget. My video focuses on healthy options for kids, but these are honestly healthy lunch options for anyone! Please share with anyone you think my benefit from this info.
This video is a collaboration with the lovely an #naturallyfine NappturaliTee. I’ve provided the veggie side dish, and she created a delicious lemon pepper salmon. These recipes are easy and healthy with tons of flavor. Hope you enjoy!
Jess is an educated, multi-talented entrepreneur based in Southern California. She is the perfect person to profile for FitFeb because she’s active, and keeps her pescatarian lifestyle delicious and healthy. Read more about her below!
Instagram & Twitter: jessandtheciti
Q1: Do you believe in goals or resolutions? What are yours?
A1: I believe every day offers a new opportunity to make it different than the day before. I suppose a year is a big marker, but I prefer to take each day at a time. My goals are to continue to grow Suite J, an online accessories boutique, stay healthy, and work on my patience. I rush too much! Q2: What are your eating habits? Some are not familiar with the pescatarian lifestyle.
A2: My pescatarian diet consists of fruits. vegetables, nuts, and select seafood 3 times a week. A pescatarian lifestyle keeps me fit, healthy, and provides my body with proteins necessary for growing & repairing muscle. My favorite thing to eat is also my favorite to drink! I love to juice vegetables every day with a juice extractor. Juicing gives me energy, keeps my skin glowing, and radiant! Q3:As long as I’ve followed you on IG, you’ve stay trim and fit. What do you do when you work out? How do you keep fit when you’re super busy and traveling?
A3: Thank you ☺. I kick box for one hour 3 times a week, circuit train twice a week, and walk every day. When I’m traveling, I just walk! I love to wake up early in the morning, explore the city and burn calories!
Q4: When did you start your business? Tell me about it!
A4: I started my image consulting business one year ago after stumbling on some interesting research findings in my psychology program. I found that the way we dress correlates with so many human emotions and I wanted to explore that further by working directly with people that cared about improving their appearance, behavior, and communication.
After a lot of hard work, I am happy to announce the arrival of my first book! Thank you everyone for your encouragement and sharing in my excitement on this journey. The book embodies my philosophy of eating well and living well. It’s not simply a cookbook-but it is instead a cooking handbook that assists with understanding herbs and spices, cooking techniques, and simple ways to entertain in groups.This book is great to have on hand when cooking and makes a fantastic gift. I hope you enjoy reading it!
Tis the season for holiday parties! I wrote a blog post for my friend and fellow blogger, LC of Digital Curls. Holiday parties are always fun for the guests, but they can be a bit stressful for the host. Check out my 5 tips to a fabulous dinner party and let me know how all your events go!
We just celebrated my gram’s 76th birthday. It was so fun! It’s easy to go all out for someone who has spared nothing to help others accomplish their dreams. She means a lot to me, and everyone she meets has felt her generosity and beautiful spirit. This year the celebration was a late lunch. We filled the house and patio with festive hues of pink (her favorite color) and filled the tables with snacks, sweets and hearty foods. Mommie asked me to make a cool salad to go along with the array of veggies, meats and breads. She specifically asked me to make a pasta salad, but I like to color outside the lines. I knew that sautéed veggies and baked chicken would go well with a Mediterranean inspired salad, so I had that in mind with a new twist. Although quinoa has it’s roots in South America, the salad’s deliciousness was kicked up a notch with this healthful ancient grain. This dish will be a hit with many guests because it is refreshing, yet filling. It has seafood in every bite, and the quinoa is nutritious and gluten-free. I’ve designed this dish to feed 30 guests. You may make portions smaller or larger according to your needs. It can also stand alone as a one-dish meal.
Any salt-free seasoning blend (Mrs. Dash, 21 seasoning, etc)
1-2 large English cucumbers, washed, halved and seeded
1 cup of pitted Kalamata olives
Extra virgin olive oil
½ cup crumbled feta (I used herb feta)
1 cup fresh Italian parsley
1 package of quinoa (11 servings. I used a tricolor quinoa for an extra dimension of color)
½ large red onion, minced
1 lb of medium shrimp
1lb bag of mixed seafood (such as scallops, calamari and shrimp, I bought from Trader Joe’s)
3 Roma tomatoes, roughly chopped
1 lb baby spinach
Cook quinoa according to directions. I used the microwave directions to free up stovetop space. Allow it to cool down once cooked.
On a large cutting board, cut halved cucumbers into thinly sliced pieces. Next, roughly chop tomatoes and add all contents to a large mixing bowl along with minced onion.
In a large skillet, saute seafood, if raw. You have the option of unthawing already cooked seafood as well. You may need to break it up, since it is a large quantity. On medium high, heat 1 TBSP olive oil. Once heated, add seafood and toss in 1 TBSP balsamic vinegar and a dash of sea salt. Cook for about 3-5 minutes. Shrimp should become translucent and begin to turn pink. Remove from heat, and allow to cool.
Saute baby spinach in about 1 to 2 tsp oil with sea salt and salt free seasoning. Should begin to wilt after 2-3 minutes. Remove from heat and set aside to cool.
In a large mixing bowl mix quinoa, olives, seafood, vegetables and about half the parsley.
Dressing: in a small bowl add 1/4 cup extra virgin olive oil, 1 TBSP balsamic vinegar, the juice of 1/2 lemon, a dash of sea salt, and 1 TBSP dry oregano. Whisk together.
Toss salad with dressing and place salad in its proper serving container.
Sprinkle more salt free seasoning over the salad, sprinkle feta over the top, then add 1 cup of roughly chopped parsley over the top for garnish.
Refrigerate for at least 2 hours before serving.
Salad before adding to serving container and topping with feta.