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Fresh Grilled Peach Burrata Salad

 



F R E S H  G R I L L E D  P E A C H  B U R R A T A  S A L A D

Remember those juicy peaches from Tony’s Fruit Stand from Monday’s post? Well, I couldn’t let summer go with out a little-grilled fruit action, and peaches are the perfect fruit to grill! Trust me, once you have had a grilled peach or any fruit for that matter, you will never go back. You are seriously missing out! Grilling fruit brings out the sweetness even more and the caramelization on the outside. Soo good! And burrata? Well, it’s only the best cheese in the world! The sweetness of the peaches with savory burrata makes for a killer combination, and adding in procusitto, gives it that salty punch to make one flavor-packed summer salad. And it wouldn’t be right if I didn’t add in some unusual subjects into my salad game. 

The fam and I spent our last week of summer in one of our favorite places. Tahoe. Need I say more? My husband has been going to Tahoe since he was little. His family has a place that is in the same complex of some of his dearest friends that he met while young and free loose on the Tahoe shores. I’m sure you can only imagine the stories I get to hear. ;) Now as adults, we get to spend time with those close friends and have our kids grow up doing the same thing as him. I tried this recipe on them last week, and it was a keeper! I highly recommend having this grilled salad with close friends, wine in hand, and on the beach at sunset. That is what summer nights are all about! 

Photography by Candiss Koenitzer

 

D I R E C T I O N S

Preheat grill to medium high heat. Spray grill to prevent sticking. Grill peaches until grill marks and caramelization are achieved. Set aside to cool. Now, you could serve this as a warm salad, but I’m not a fan of warm soggy micro greens. I sometimes will even put the peaches in the freezer for a faster chill down, especially if its really outside.

 Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers.

Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers. You can omit the red onion if your not a fan, or even grill those as well for a less pungent taste.

Sprinkle the arugula micro greens generously on top.

A final touch, lightly sprinkle himalayan pink salt and lavender. If you do use the lavender, use the kind from the grocery store to insure it is edible. Add some aged balsamic vinegar for that extra touch and flavor right before serving!

xx

Abby

 

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By on August 18, 2017 in BEIJOS EATS, EATS, FOOD, RECIPES, SALADS

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Back to School Lunches and Meal Planning with Pottery Barn Kids

When it comes to packing my son’s lunch for school I must admit, I have a hard time.  Maybe it’s because he’s so picky that I just want to make sure the actually eats something.  The boy probably only eats 4-5 things and it drives my husband and I crazy!  Or maybe, and this isn’t easy to admit, it’s out of convenience for me to make it easy.  But I rarely get creative or try new things.  Bad Mommy… I’m in a rut.  But that is about to change!!!  

I recently had the pleasure of meeting Andrea Howe of Howe We Live and discovered her Instagram feed full of tons of inspiration when packing your kid’s lunch.  Andrea is real about the struggles of having your kid’s eat healthy and I like that.  I know it’s not going to happen over night and I also know that I don’t want to be super rigid, everyone deserves a little treat here and there in my opinion!  Even the kiddos!  I mean life isn’t worth living without some ice cream every once and a while, right?!

With the guidance of Andrea and the help of Pottery Barn Kids I created a few easy and healthy lunch options!  I’m so excited to have Court start taking these to school.  He’ll be eating healthier and with more variety which is my main goal!  Keep scrolling to see these bad boys that I put together, hopefully they will inspire or help you!  Plus, Andrea answers a few key questions for us about meal planning and offers tons of great advice on how to make it easy!!

Photos by Alison Bernier


Tell us a little bit about you and your family…

I’m a mom of 3 1 girl and 2 boys ranging in age from 4-12, and a pet mom to 2 cats and a dog. My husband and I are both born and raised in Southern California, and we’ve been married for almost 19 years. I used to work in the fashion industry but now stay home with my kids while also working as an Executive Director at Beautycounter. We own our own IT business as well, so between being business owners and raising all these kids, we are quite busy. 

How did you start making these creative and healthy lunches for your kids? 

Both of my older 2 children are on the shy side, so buying lunches never appealed to them. Since I was going to have a long future of making lunches, I figured I may as well make them fun and healthy, but also simple. I purchased bento style lunch boxes for them and I was off! I found the different compartments inspired me to craft a lunch that would be enjoyable for them to eat while also being healthy and balanced.

What advice do you have for that mom in a rut with her child that won’t eat healthy or try new things, aka, me, haha… 

Stay calm but firm. Kids can be tough and stubborn, so it can feel so much easier to just give in. But I try to set a balance of respecting their wants by also doing my job as a parent and making sure they eat as healthy as possible. Often times this involves negotiations, like “You can have more of x but you have to finish y first” or can also mean your kids eat a lot of the same foods. That’s okay, as long as they’re eating somewhat balanced over the course of the day. I learned early on that the bigger deal I made of what my kids were or weren’t eating, the more stressful it became for everyone. So now, I make sure they understand how important it is to eat balanced and healthy (younger ones may not totally get it now but they will for sure understand as they get older), and always keep trying to get them to explore new foods.

I find it hard to get my child to try vegetables, how do you incorporate them in lunches? 

There aren’t a ton of fresh veggies my kids like, so they eat a lot of the same veggies over and over again, day after day, and that’s okay with me. For dinner we expand our options with other cooked veggies, but at lunch it’s usually a daily rotation of celery, carrots and sugar snap peas. I think we often compare our kids to others and feel like they all need to be eating and doing the same things. That creates too much stress for everyone, including you!

What are your favorite ways to add protein in the mix for lunch? 

Lunch meats of course are always a quick and easy way to make sure they get protein. I also love packing yogurt and they can make their own parfaits. Shredded, cheese and chicken along with tortillas allow them to make little tacos, a rice cake with some sort of nut butter with some chia seeds or hemp seeds sprinkled on top is also fun.

You told me that you always include a “special treat” in your lunches, tell us why you think that’s important…

Oh my kids love their special little treat each day and always have input on what I’ll put in there for the day. They look forward to it and it’s just an added little bonus for them in the middle of a long day. I do a small amount of jelly beans (I love the dye free ones from Trader Joe’s), a Justin’s mini peanut butter cup (if the school is not nut free), or even just a simple piece of dark chocolate or a single cookie. It’s definitely not necessary for nutrition’s sake, it’s more for their own mental health haha! We know how nice it is to enjoy a piece of chocolate in the middle of or at the end of a long day; well kids do too!

You have kids ranging in age from Elementary school to Middle school, do you have to vary what you put in their lunches?  Do they evolve or grow out of things?  How do you accommodate all three taste buds? 

They all get the same basics; protein, a crunchy carb snack of some sort (crackers or a few chips), a fruit and a veggie. The most I’ll usually do for my own sanity is adjust the protein. For instance my middle son doesn’t like sliced turkey sandwich meat, but the other 2 do. So I’ll give him roast beef or salami, and the other 2 turkey, but they all get the same of everything else. Quantities adjust somewhat as well; my youngest has a smaller style bento box than my older 2, but overall they get very similar lunches. It makes everyone’s life a lot easier. 

One other thing I’ll add is that continually teaching them how to feed themselves healthy is so important. Talk to them on a regular basis about why they need to eat balanced, and of course how. This will empower them and eventually, as my older kids do now, they’ll be able to pack their own lunch for themselves and do just a good as job as I do!

Thank you so much Andrea!!!  Such great info!


Now I took on the challenge of creating some lunches of my own… I was pretty proud of myself because this is not my forte… I did all of my grocery shopping at Sprouts, I love their healthy options that don’t break the bank!

 

 

Here are some of the lunches I put together! 

First I did these banana wraps with a whole wheat tortilla and peanut butter.  You could use almond butter, sunflower butter whatever your little heart desires.  I threw in an organic yogurt, some cherry tomatoes and a yummy coconut oil popcorn.

Going a little Mediterranean on this one… I did some salami, cheese and pita bread here with some grapes and raspberries on the side.  I love how Andrea encourages us to have treats for the kids, so I added these Simple Mills Double Chocolate Cookies.  

So… Remember how I said Court eats 4-5 things?  Well Peanut Butter and Jelly sandwiches are one of them!  Realistically for me, they will be in his lunch.  To compliment his favorite sandwich I added persian cucumber and apples slices.  For his treat, chocolate covered sunflower seeds!  Which he liked… So let’s up that list to 5-6 things :)

Turkey rolls are a great way to add protein to your kid’s lunch.  I have put them in Court’s lunch and his teacher tells me he actually eats them when I do, who knew?!  My friend Melody from Life on Loma got me into the Simple Mills Cheese Crackers, which are all natural.  They are a great option instead of the over processed stuff.  Then some carrots and berries complete this nutritious lunch!

Last up I did a little rice bowl!  This one was the easiest, because I used leftovers!  We had chicken and rice the night before so I mixed that with some black beans and avocado for a yummy main dish.  Added some orange slices, pita chips and for that special treat?! Sprout’s version of M&M’s, because YOLO!


How cute are these two with their new lunch boxes?!  So ready for the big school year!!  The lovely Olivia had a great review for her new rainbow lunch box… “This is the best lunch box ever. It even has a zipper pocket for my fork and my napkin. Penny (her little sister) can have my old unicorn one now. ”  Spoken like a true big sister!!


You can shop all of my Pottery Barn Kid’s lunch essentials below!

Good luck to all the littles going back to school!  I hope everyone has the best year yet!

xx

Jacquelyn

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By on August 11, 2017 in BEIJINHOS, FOOD, KIDS

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Beat the heat with this Coconut Lime Passion Fruit Popsicle

We are in full swing of summer, and this heat here in my area is no joke. I mean I have been places during summer where it reaches 110, but every day… my goodness! This week we have another heat wave, so the kids and I are staying cool by making popsicles and hanging out by the pool. With both kids home for summer and camps here and there, I have to have some activities to keep them happy, and of course, keep me sane. This week we made these coconut lime passion fruit popsicles. The reason behind those ingredients you ask? Just ones that I know my kids will eat, always in my fruit basket, and that are healthy with all those natural ingredients. Plus, I was feeling a little bit tropical, but when am I not? I promise these taste amazing, enjoy!

Find more of my popsicles recipes, here

Coconut Lime Passion Fruit Popsicles

I n g r e d i e n t s
makes: 5 popsicles

1 cup cubed pineapple (grill for extra sweetness)
 fresh juice from 1/2 lime
1/2 can of coconut milk, the thick part
1/2 cup passion fruit or 2 passion fruits
One teaspoon Manuka Honey (if needed for sweetness)

D i r e c t i o n s 

Blend everything together, and if you are using the passion fruit seeds stir in at the end. Now, I didn’t use the passion fruit seeds this time, cause the kids think they look funny, so I used fresh juice.  Taste before adding to molds, if you need more sweetness add some honey. Pour the mixture into the popsicle molds. Add the popsicle sticks and put those babies in the freezer overnight or at least for 5-6 hours. Finally, you can enjoy!

xx
Abby

 

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By on July 7, 2017 in EATS, FOOD, HEALTHY, popsicles

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Grilled Summer Corn with Chimichurri Sauce

Nothing screams Summer more than grilled corn on the cob. It is the essential summer food. An ear of summer corn is candy-sweet and tender enough to eat raw. Whether you’re grilling those bad boys or throwing together a simple salad, corn at the peak of the season is always the way to go. My husband makes this awesome chimichurri sauce that he puts over grilled flank steak, so good! I would seriously put it on anything, and that is when I had the genius idea to put it on grilled corn. He won’t give it to anyone, not even me! Roll of the eyes. So I had to figure out my own, and I have to say, it’s pretty darn close to his. Shucks, you just can’t beat fresh grilled corn with fresh herbs sprinkled on top. Who’s with me?!?

I have been patiently waiting to bring out these fun Crate & Barrel Enamelware black rimmed plates for summer! Shop all these Beijos favorites at the bottom of the post.

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Grilled Summer Corn with Chimichurri Sauce

I N G R E D I E N T S

6 White or Yellow Fresh Corn, not husked
2-3 sprigs fresh rosemary
1/2 large handful fresh basil
2-3 sprigs of fresh lemon thyme
1 large handful fresh parsley
1/2 large handful fresh cilantro
1 tablespoon Olive Oil
3 tablespoons Red Wine Vinegar
1 Jalapeno, chopped (seeded or not seeded, your choice)
Fresh lemon juice
Salt and Pepper

D I R E C T I O N S

Light up that grill. Peel back your husks and remove the silk from the corn. Fold the husks back up, and throw on the hot bbq naked. Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes.

While your corn is on the grill, prepare your chimichurri sauce. Now, this is where your own taste buds call the shots. You can either throw all the herbs into the blender or just roughly chop. I like to roughly chop cause I like the look and taste of herbs, for some people that might be too strong. Up to you! You can also prepare this sauce hours or a day before. The longer it sits together, the better it is. Place all ingredients in either a blender and mix together or a bowl if you are going the rustic route. Taste and adjust your salt and pepper along with your vinegar for your liking.

Husk your grilled corn, and top it with your chimichurri sauce. Serve immediately.

Serve immediately.

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Get it all here!

Happy Grilling!

xx

Abby

 

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By on June 9, 2017 in FOOD, RECIPES, SUMMER

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Cactus Ice Cream Cones

It’s Friday Y’all! Its one more week till its officially summer in our house, and I’m pretty stoked about it! Our summer plans consist of a lot of swimming, camps, adventures in our new town, and lots and lots of eating ice cream! It will be H-O-T this summer where we are living, so frozen treats is the #1 priority. I’m constantly always on the hunt for new recipes for the blog and trying them out on my family and friends. Some are hits and some are misses. But definitely no complaints. Right now, the Guido taste testing kitchen is all about frozen treats on a daily basis. Of course, the kids don’t mind at all! I recently saw the cutest cactus ice cream cone idea on Pinterest, and just had to recreate it.

This is the cutest idea to go along with our cactus themed tablescape idea we shared with you last weekend. See it here.  I wanted to do an ice cream that wasn’t filled with a ton of ingredients and that I knew would be Dylan and Jett taste bud friendly. Just cause it has the word ice cream in it, doesn’t mean it will always be a winner for them. I have tried to pull a quick one on them and add some veggies in there… not as sneaky as I thought I was. Until, this recipe came along! What avocados? That’s just lime and coconut milk kids. Eat up!

Kid and Hubby approved!

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Coconut Lime Ice Cream

Ingredients

1 can (13.66 ounce) of coconut milk
2 avocados, peeled and pitted
1 cup maple syrup, Grade A, or to your taste
½ cup lime juice, freshly squeezed (5 limes)
1 Tablespoon lime zest
¼ cup water

Directions

Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.

Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out, and it stays on the spoon without sliding off right away (about 20 minutes). Serve immediately or freeze for a firmer texture.

For adult friendly veriosn: add 1-2 Tablespoons of vodka or tequila.

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Cactus Ice Cream Cone 

Ingreidents

Ice Cream Cones
Coconut Lime Ice Cream (or any type of green ice cream, I used a mint ice cream in the picture that I was testing out)
White Jimmie Sprinkles
Ice Cream Scoop
Candy Melts
Ice Cream Cone Holder (optional)

Directions

1st, you will need to assemble when you are ready to serve cause its ice cream after all. Or you can assemble and then put back into the freezer until you are ready to lick away. Simple place one scoop on your cone. Then take your white sprinkles and place all around the ice cream like the thorns on the cactus’. You could also make a candy flower by melting pink and orange candy melts and then allow them to harden.

xx

Abby

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By on June 2, 2017 in DESSERT, EATS, FOOD

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