Stellar Day Magazine, March Issue, 2016

STELLAR DAY ISSUE 7 | MARCH 2016

The

March Issue

INTERVIEW WITH ARIZONA FOODIE How she started her business , local eats , and what inspires her the most !

DINNER IS MY LOVE LANGUAGE Encouragement about one woman ' s struggle with food and how she ' s finding balance in it all .

A TASTE OF THE WORLD IN SEVEN DAYS 7 recipes the entire family will love !

stellar day table of con tents

03 Dinner is My Love Language 06 Sausage Breakfast Casserole 07 Gluten-Free Crepes 08 Baked Denver Omelette

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08 Fruity Pancakes 09 Blueberry Lemon Muffins 11 Interview with Arizona Foodie 14 No Mayo Tuna Salad 14 Roasted Acorn Squash 15 BLT Pasta Salad

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16 Gather by Stephanie Flies 20 Carne Asada Tacos & Homemade Guacamole 21 BBQ Chicken Quinoa Bowls 22 A Taste of The World in 7 Days 24 Spaghetti Squash

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24 Lasagna Roll Ups 26 Dessert

stellar day magazine www.stellardayblog.com

DINNER IS MY

LOVE LANGUAGE

By Jessica Williams Photo by Jamie Allio

I always like to say that dinner is my love language. That's silly, isn't it? Something as tangible as dinner can't be a love language. The truth is, quality time is my true love language but I've come to discover that it goes hand in hand with food.

I love that food has a tendency to bring people together. That it's purpose is to feed us three times a day, yes, but I love that God made it such a time of community. A time when we naturally slow down, sit down, and enjoy a meal together. But I've come a long way in this area.

The truth is, I have struggled with food my entire life. There.

I said it.

Food has been an escape, a comfort, a war, a friend, an enemy, a rival, a source of nutrition, pure enjoyment, and everything else in between. It's been easy to manage, a struggle to endure, and really no middle on that one.

I'm not a skinny girl; one who doesn't have to try hard to lose weight or maintain a healthy scale average. In fact, I wear all my emotions right on my physical body. If I'm sad, resentful, burdened, or angry, I carry the weight in the form of pounds for all the world to see. If I feel mentally light, happy, balanced, and glad, then the pounds disappear and I'm left with just me. I yo-yo between two worlds and I have tried almost everything to help me find the balance with food.

All emotions and circumstances aside, I really do love and

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enjoy food. I love that it brings people together. I

I don't have the world of food all figured out. I'm

love how fun it is to create. I love how it nourishes

not going to sit here and tell you how to eat healthy

us and can heal us from the inside out. I love that a

and how to achieve balance in this area. I'm still

simple gesture with food can communicate how

figuring it out and I have a long way to go. What I

much you care for someone, that you're sorry, or

CAN offer is some encouragement to embrace

even just to cheer someone up. My struggle with

today. Make the next best choice today. Feed your

food is the struggle to find balance in life. The

body with things that will give you long life, good

Bible says,

health, and that will keep your mind clear.

"So what do people get in this life for all their hard

We were given our lives and these things to enjoy

work and anxiety? Their days of labor are filled

them. So embrace where you are at with food. Use

with pain and grief; even at night their minds

it as a catalyst to achieve health. Use it as a tool to

cannot rest. It is all meaningless. So I decided there

bring people together. Food can be a love language

is nothing better than to enjoy food and drink and

all on it's own. One that can bless your family, your

to find satisfaction in work. Then I realized that

friends, your community, and YOU. It's ok if it

these pleasures are from the hand of God."

blesses you too! It's not something that should feel

Ecclesiastes 2:23 & 24

shameful. It's not to be used as a punishment when we slip up. It wasn't created to induce guilt. That's

I love that after seeing all things, the Author

from the enemy.

decided what was better. He chose to view the gifts of this world and his life as pleasures from the hand

Food was created to fuel our bodies, yes. But I also

of God himself. We were absolutely meant to

think God intended it to fuel our lives. It's meant to

enjoy this world, to enjoy food, and to enjoy our

enjoy together, around tables, doing life with one

work. Is it going to be hard? Yes. Are there going

another as community and family in every sense of

to be things that we don't love and that aren't

the word. Allow good, healthy foods and choices be

perfect? Of course. But the choice is ours to decide

YOUR love language to your friends and family.

how we are going to view and approach each day

But also to yourself! We were meant to enjoy it and

and what was given to us.

God wants you to find peace in this area.

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BREAKFAST THERE HAS NEVER BEEN A SADNESS THAT CAN'T BE CURED BY

breakfast food.

RON SWANSON

SAUSAGE BREAKFAST CASSEROLE

BY DANIELLE NESPER

Rich, scrumptious, and fills the house with the aromas of Christmas! My family loves this Sausage Breakfast Casserole! It's an awesome breakfast that's easy to make the night before and can be ready to pop right into the oven first thing in the morning. It feeds an army and is good ol' comfort soul food that is perfect for large gatherings. My family eats this right up whenever I make it for morning celebrations. You can't go wrong here!

Ingredients: 6 eggs 2 cups half and half 1 Tbsp table salt 2 lbs of Breakfast or Country sausage, browned, drained, and crumbled 6 slices of White Bread 3-cups of shredded Cheddar or Jack cheese Butter Directions 1. Beat together eggs, half and half, and salt, set aside 2. Butter both sides of bread and cut into cubes 3. Cover bottom of dish with buttered, cubed white bread 4. Sprinkle sausage over the top of cubed bread, covering evenly 5. Thoroughly cover sausage with shredded cheese (use more cheese if needed) 6. Pour beaten egg mixture over cheese 7. Cover and refrigerate for a minimum of 4 hours or overnight 8. Uncover and bake at 350o in a buttered, glass 9x13 dish for 45 minutes or until set and golden brown

Gluten Free Crepes Shared by Jessica Williams I don't know about you, but I'm always looking for a way to freshen up breakfast. Instead of the same ol' same ol', I'll find myself whipping up some crepes! The fact that you can dress them up or down however you want, absolutely suits my fancy. These are great because they don't have to be gluten free, but if you're like me and want to stay away from it, this is an easy recipe to change to just that!

Ingredients 1 cup cold water 2 eggs 2 Tbsp butter, melted 3 Tbsp sugar 1 and 1/2 cup gluten free pancake mix

Directions 1. Mix all ingredients into a large bowl and whisk until there are no more lumps.

Let the mixture sit at room temperature for about 15 minutes to allow it to thicken.

2. Heat frying pan until very hot, spray it with cooking oil spray.

3. Pour about 1/4 cup of the batter into the frying pan while rolling the pan side to side just enough to cover the bottom evenly with a thin layer of batter.

4. Allow to cook for 2-3 minutes, then flip the crepe to the other side and let it cook for another 1-2 minutes. You will know that the crepe is ready to flip when bubbles appear and the batter isn’t runny.

5. Brush each crepe with a little melted butter once they’re done, add fruit, cinnamon, whipped cream, syrup- anything you want! Enjoy your morning after that with a skip and a jump!

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Ingredients:

BAKED DENVER

2 tablespoons butter 1/2 onion, chopped 1/2 green bell pepper, chopped 1 cup chopped cooked ham 8 eggs 1/4 cup milk 1/2 cup shredded Cheddar cheese Salt and pepper to taste

OMELETTE Shared By Brianna VanderWeide

This is easily a Saturday morning favorite! My husband whips these up on the regular and it's a great way to start the weekend!

Directions: 1. Preheat oven to 400 degrees F. Grease a 10-inch round baking dish.

2. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.

3. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.

4. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

FRUITY

PANCAKES Shared By Jennifer Stamps

These are awesome! They require no syrup. And they are pretty healthy….full of fruit! I love to make these for breakfast on Saturday mornings. These are gluten free, dairy free, and vegan. Hey, I live in Austin, it’s kind of our thing.

And no, you can’t tell the difference. I promise.

IN THE SPOTLIGHT

Ingredients: Gluten Free pancake mix (I use GF Pantry) Fresh, organic orange juice 5-6 fresh, organic strawberries ½ cup frozen, organic blueberries Mashed, ripe bananas (or eggs if you don’t care that it’s vegan) Coconut oil Directions: Finely chop strawberries and set aside. Follow the directions of your GF pancake mix except for the milk.

Use the orange juice ounce for ounce instead of the milk.

(So if your mix calls for 1 cup of milk, use 1 cup of orange juice instead…I promise!). If you are opting for the vegan route, use 1/2 mashed banana for each egg the recipe calls for. (So if your mix calls for 2 eggs, use 1 whole banana and mash it instead). Mix all your ingredients in a bowl. Add chopped strawberries and blueberries to pancake mix. Mix well. Add coconut oil to pan. Use 1/2 cup measuring cup to scoop pancakes.

NOMADIC | 24 Makes 6 very delicious pancakes. Enjoy!

ATTIC

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JANUARY 2016

Blueberry Lemon

Muffins

I was so not expecting unusual ingredients to actually make a muffin that's soft and delicious! I have FAILED at other candida recipes but these muffins are ridiculously easy to make! I like to add the juice of about 1/2-3/4's of lemon to match with a nice pairing of the blueberry! Add more or less depending on your tastebuds.

Ingredients: ½ cup Coconut Flour 4 eggs 1 egg white (whipped) ½ cup blueberries ½ cup unsweetened liquid coconut milk ¼ cup melted butter 1 tbsp. pain yogurt ¼ tsp baking soda ½ tsp vanilla ½ tsp liquid stevia ¼ tsp salt ¼ tsp cinnamon Shared by Robyn Baldwin for the Candida Diet

Directions: 1. In a large bowl, add your dry ingredients together: coconut flour, baking soda, salt, and cinnamon.

2. In a medium sized bowl, whisk together four eggs. Then add the coconut milk, the butter, the yogurt (unsweetened), the vanilla, and the liquid stevia.

3. In a third, separate bowl, whisk one egg white to a frothy consistency. It does not need to have stiff meringue-like peaks, but it should be mostly foam and have hardly any liquid at the bottom of the bowl. Set this egg white aside for now.

4. Add your wet ingredients to your dry and stir until they combine into a thick, sticky, slightly wet dough.

5. Fold your half a cup of chopped or small berries into your batter. Repeat the folding motion until the berries are distributed more or less evenly throughout.

6. Lastly, scoop the beaten egg white into your large bowl.

To incorporate the stiff egg white without excessively flattening the air out, fold it gently into your batter with a spatula.

7. Scoop your muffins out onto a parchment lined baking sheet. Each muffin should be about the size of two heaping tablespoons.

8. Bake for 13 minutes in a 350-degree oven. At 13 minutes, take the muffins out and rotate the baking sheet to ensure even cooking. Bake for another thirteen minutes.

Arizona Foodie Interview

We grabbed coffee just last week, on a beautiful and warm February morning.

We sat at Luci's Healthy Marketplace, and got to catch up on life. Diana and I used to blog with each other for another popular Phoenix blog a few years back, and have remained in touch ever since.

I've watched her love and passion for food burst into a full time popular blog and business, and her explosion onto the scene has been really inspiring to me. She is AZ Foodie, and is reaching and encouraging people every where to get out there, eat local, try new things and to do so with friends! Her love for people is evident, her passion for business is true. But her heart for the community, the chefs she works with and even inviting people into her home for her Pop Up Events is what really motivated me to reach out to her.

I interviewed her this month for her love of food and how it brings people together. I encourage you to follow her journey, attend her events, and try all the local spots she suggests. There are amazing eats out there, with incredible people behind their makings. Diana is bringing it all to light for us as AZ Foodie!

1. How and when did you start Arizona Foodie? Were you passionate about food your entire life or did you just kind of fall into it?

I started Arizona Foodie in March of 2014, with a passion to share restaurants that I was finding with other like-minded food lovers. I have always loved food, cooking, baking, and eating! As kids we rarely ever ate out and learned how to cook at a young age. From there, the majority of my jobs were all in the food industry and about six years ago I started working in food events. That sparked my interest on a whole new level. I was working on this event and I was meeting internationally known sugar and chocolate and dessert makers. They are fascinating, the whole event process pulled me in and never let me go.

2. You get to professionally eat food, try new places, and meet amazing chefs! That's so awesome! What's your favorite part of your job?

Meeting people and building relationships is such a great perk to the job. I've started some amazing friendships since becoming Arizona Foodie and I wouldn't have them if I hadn't been doing the blog. Eating ties with meeting people, how can you

Above Diana Brandt Photo by Alexandra Loraine Photography

There are too many options around town that are local and serve amazing food to have any excuse not to be eating at one." "

choose between the two? I get to eat and meet people at the same time. I will say that going to all these events and meals, I've enjoyed being able to bring people as my guest and get to know them more at the same time.

3. What do you hope to accomplish within the next five to ten years professionally?

Balance?! Is that even possible with little kids? I've put balance on the back burner for now, it's seems so out of reach with a baby. I try to schedule myself lightly but when the busy season hits, it's almost impossible, even with help. I also see myself doing more events in the future. I have a few other ideas but I'll keep those to myself for now.

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4. What is something that you would like to encourage women or people in, when it comes to food?

Support your local restaurants! There are too many options around town that are local and serve amazing food to have any excuse not to be eating at one. And go out of your comfort zone and try foods that you might not normally think you would like. Many of our local chefs are quite talented and create dishes that might sound funky but are spectacular to taste.

5. What is your favorite restaurant and if we go, what should we order?

I can't pick favorites, it feels so limiting. I rotate my restaurants depending on who I might be eating with and what I might be craving. Where I love to eat and what I must order change drastically from month to month. I will say that for breakfast I jump on over to Luci's a lot for the burrito bomb and a

coffee. For just coffee, you'll probably find me at Lux. Lunch time I like to grab Clever Koi because I like the chow mein build a bowl with steak or Desoto Central Market for some DCM burgers or southern food.

Dinner is all over the place, might be Okra and their beef brasato, Ocotillo and their chicken, Flower Child and their steak bowl, banh mi bistro, or one of the many other restaurants I frequent.

6. What is your favorite food of all time?

Again, I don't discriminate, food is my favorite. I will try anything once and there aren't too many foods that I won't eat. I will say that I have a major sweet tooth, I can't live without dessert.

7. Tell us about your family! Do they love your passion for food too?

My husband and I have been together for almost 14 years but married for six. We have

a five year old (Kellan) and a nine month old (Carter), both boys and both full of energy!

Kellan eats very well, his favorite food is steak and sushi. He says when he grows up he wants to be Arizona Foodie, I tell him in order to be that, you need to be willing to try all types of food. He helps me cook in the kitchen and he is eager to go to all of my events. Food allergies make it a little difficult for him to eat everything but he does well. My husband use to do fast food a ton and since I've started doing the whole blog thing, I'm happy to say his tastes have changed and he no longer swings by the drive through, unless it's for In-N- Out. 8. What do you love to do professionally and/or personally when you aren't working as Arizona Foodie?

I wish I could travel more but we do what we can with the little ones. My favorite thing to do when not doing the Arizona Foodie thing is hitting the beach or enjoying a girl's trip. My trips always include eating tons of food and exploring the food culture so I end up doing some work. However, I don't consider Arizona Foodie work, professionally I am doing what I love. Working out at Orangetheory is another thing that I love doing. How else could I eat the way I do and stay healthy?

9. What is your heart behind Arizona Foodie and what do you love most about it?

Growing up I always had this Martha Stewart mentality[ that maybe someday my life would be more like what I envisioned her life to be.

Martha was always hosting amazing events and eating great food, she looked happy and had beautiful relationships and a family. I wanted that but I gave up on the idea that it was achievable sometime in my 20's. I have that now, I even get to host these amazing events at my house where the chefs cook for 20 of us and my house is filled with laughter and love and a passion for food. That makes my heart happy, that's what food has always been about to me.

People around the table, coming together, and creating new memories.

If anyone is interested in following AZ Foodie, signing up for events, or journeying along with her food adventures, you can visit her blog www.azfoodieblog.com. ** Photo on top was taken by Debby Wolvos at one of Diana's Arizona Foodie Pop Up Demos. **Photo on bottom was taken by Diana at one of her Arizona Foodie VIP Happy Hours.

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LUNCH

It's more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like, 'What about lunch?'"

"

~

Winnie the Pooh

Ingredients: Half an onion (chopped) One full avocado One package light tuna (it's SO much better when you don't use white tuna!)

Handful of chopped cilantro leaves Half an orange bell pepper Splash of olive oil Salt and pepper to taste You can also make it spicy with some chopped jalapeño or red pepper flakes!

NO-MAYO

TUNA SALAD Shared By Sarah Trapp

I've been trying to eat a little healthier, and this no-mayo tuna salad recipe is the perfect way to do it! I've never really liked the taste of tuna, it's always made me gag! But I absolutely LOVE this recipe, because it is basically a loaded guacamole with tuna thrown in! So yummy, so much protein, good fats, and fresh veggies! One recipe normally feeds me for a couple days! Here it is!

Directions: Mix all the ingredients up in a large bowl and enjoy! Goes great on the bread of your choice or with tortilla chips! Cheers!

ROASTED

ACORN SQUASH Shared By Esther Gallagher

Warning: The following recipes, although delicious and easy lunch suggestions for using acorn squash, may be too healthy for others in your household, so only cook when: 1- When your hubby who hates squash is not home for lunch 2- You have frozen pizzas on hand you can feed your equally squash-averse kids (and aforementioned husband if he’s home for lunch) 3- All picky family members mentioned above are out of the house and you are basking in the glory of solitude (translation: this scenario never really happens so… instead, refer back to #1 and #2 above)

Ingredients: Roasted acorn squash Pepitas Dried berries Maple syrup Directions: 1. Cut acorn squash in half crosswise, scoop out seeds, drizzle with EVOO, salt and pepper and roast at 425 degrees for 20-30 minutes or until tender and scoop-able.

2. Drizzle with maple syrup, pepitas (pumpkin seeds), and dried berries like cherries (my favorite), currants or cranberries.

Eat and enjoy!

IN THE SPOTLIGHT

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BACON, LETTUCE, TOMATO

PASTA SALAD avocado optional

Shared by Jessica Williams Lunch time is usually a hectic time of day for me. With three little kids running around the house, by the time 11:30 hits- we are all starving. This is one of my go to meals these days. It’s easy to keep all of these ingredients in the pantry or fridge at all times, and when you fix it all up it’s really fresh and healthy. You can’t go wrong here!

Ingredients 1 pound rotini pasta 1 cup Italian salad dressing 1/2 cup ranch salad dressing 1 lb thick cut bacon, crispy and in strips or crumbles 2 large ripe tomatoes 10 leaves crispy romaine lettuce in bite size pieces 1 small onion 1 avocado (optional) salt and pepper to taste

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Directions 1. Bring a large pot of salted water to boil. Add pasta and cook for about 10 minutes.

2. Drain pasta and rinse under cold water until cool.

3. While the water is coming to a boil, heat a skillet over medium heat, add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.

4. Place cooled pasta in a large serving bowl; set aside.

In a small bowl combine zesty Italian dressing and ranch, mix well. Add dressing to pasta and toss well to coat pasta.

5. Add bacon, lettuce, tomato, onion, and optional avocado to the pasta bowl, mix well to combine, and season with salt and pepper as desired. Serve immediately or chill until you're ready to eat!

Gather OPENING YOUR HEART AND HOME TO OTHERS

By Stephanie Flies Photos By Dream Photography Studio If we were to sit down over a cup of coffee and share our seven minute life-stories with one another, mine would likely end with a truth I’ve only recently discovered about myself – “From my adolescent years up until today, one thing I’m absolutely certain of is that God made me a celebrator and a people-gatherer.”

Had you asked me to describe myself in two words a couple years back, I likely

would have stammered around before answering. Thankfully a respected mentor with many more years of life experience stepped into my life back in 2013, and for the months leading up to my 30th birthday invited me on a journey to discover my voice. She told me that your 30’s are when you set aside the insecurities of your 20’s and learn who God made you, and only YOU, to be. The 30’s are when you find your voice.

I have to admit that the idea of creating intentional space for discovery was hard. You see I was on the hamster wheel of run-like-crazy. Can you relate? I was a mom of 3 little kids, serving in various leadership positions at our church,

running a quickly growing business, and doing my best to be a great wife, friend, and family member. I had little free time and therefore very little time to invest extra time to understanding whom God made me.

But I did it.

Over the past three years, as I’ve dedicated time to discovering my voice, it’s become crystal clear what my voice is and what my voice is not. Specifically I kept coming back to how I’m naturally wired and what I love most: gathering people around a table and celebrating others.

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leaning into the things that I am, I felt a sense of purpose like none other before and I was giddy. He made me a celebrator and people gatherer and I was going to run hard doing those things.

I still had the exact same responsibilities – wife, mom, friend, entrepreneur, and leader – but I’ve learned to focus on who I am in the midst of all of those roles.

So how has this all played out?

I simply started being intentional at gathering people around my table on a consistent basis and inspiring others to celebrate often and celebrate well.

But before I say anything else, let’s get one thing straight. Much to our society’s disillusionment, gathering people around the table does not have to look perfect. There are these unspoken expectations that if your home décor doesn’t look like it could be featured on the cover of Real Simple or if your cooking doesn’t taste like The Pioneer Woman’s cooking, you cannot invite people into your home. This is why the door stays closed for so many of us, literally and figuratively. But gathering people around the table isn’t about perfection or performance. I believe that you’ll miss the richest moments in life – sacred moments really – if you’re too scared or ashamed to open the door.

Gathering people around my table looks different every time.

Some of my favorite memories have been serving friends delivery pizza while our kids run around like an episode of kids-gone-wild.

Other times the atmospheres of our celebrations have been heart wrenching but regardless of the pain, we chose to gather around the table to savor the bitter-sweetness of life. While we have celebrated plenty of birthday parties and holiday celebrations, there have been even more memories around our table that happen during the white space on our calendars.

What happens around the table doesn’t matter to a lot of people.

But it matters more and more to me. Life at the table is life at its best for me, and the spiritual significance of what and how we eat, and with whom and where, is new and profound to me every day.”

- Shauna Niequist, Bread and Wine “

So can I ask you to do one thing for me? Please open your heart and home to others. As you create safe places around your table for people to rest, be loved and serve one another, I promise that as you fill your table, it will fill your soul.

** I know that these photos represent a beautiful celebration and that they look perfect, but I can assure you that not all of my gatherings look like this. >>"Steph is the Director of Advancement of City Moms Blog Network. She serves as the primary contact for all potential sister site owners and spends the rest of her time leading the team in project management, developing network growth strategies and shepherding and encouraging site owners. She is married to Alan and is mamma to three little girls. She loves shopping for great deals, wearing funky jewelry and spending loads of time with friends. Steph gets a kick out of multitasking and loves nothing more than throwing a good party. To visit City Moms Blog website and learn more about what Steph does there, please click here."

Dinner

F a m i l y

i s n ' t a n i m p o r t a n t I t ' s e v e r y t h i n g .

M i c h a e l J . F o x

t h i n g .

BY CHRISTINE

&

MARC CRAM

D A TE NIGHT IN DUO RECIPE

CARNE ASADA TACOS This meal is easily one of my all time favorites we make at our home. The meat is so tasty and delicious and so tender. Everyone who has ever tasted it loves it. This meal is one that melts in your mouth. If you are a huge Mexican food fan like I am, then try this recipe. You will not be disappointed. Enjoy!

Ingredients 3 lb flank steak 1/3 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, minced 2 limes, juiced 1/2 cup olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp ground white pepper 1 tsp garlic powder 1 tsp chili powder 1 tsp dried oregano 1 tsp ground cumin 1 tsp paprika Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides.

Cover with plastic wrap, and marinate for 1 to 8 hours.

BIO

CHRISTINE & MARC Christine and Marc have been married since 2012 and one thing they have grown to love doing together is cooking!

Christine is constantly bragging on her man's capabilities in the kitchen! So neat! They love welcoming their home to friends, serving amazing homemade dishes, and gathering around the table. There's no greater thing than friends and family and these two are living proof of that!

HOMEMADE GUACAMOLE When meat is done marinating, you will want to toss the meat on the grill until its cooked the way you like it. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven.

Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like.

Garnish with lime wedges, and serve with the best ever homemade guacamole! Recipe is to the right.

This recipe duo is a must eat together!

If you are a fan of guacamole then this recipe will be just for you.. Super easy to make. This recipe puts Chipotle’s Guacamole to shame. No joke. Try it and see. You will never be the same. Enjoy.

Ingredients: 2 avocados 1/2 lime 2 tbsp cilantro 2 tbsp chopped onion 1/2 tsp salt Directions: Add all to a bowl and mash together.

BBQ CHICKEN QUINOA BOWL Article & Photographs By Jennifer Stamps I love to cook, but sometimes you just don’t have time to stand in the kitchen and make a healthy meal for your family. Cue: BBQ Chicken Quinoa Bowl…using rotisserie chicken! It’s easy. And tasty. And pretty healthy!

Ingredients: 1 cup dry quinoa 2 cups water (for quinoa) 1 cup sweet corn kernels (fresh, frozen/thawed, or canned) 1lb chopped cooked chicken (rotisserie or leftover from the night before) 1 cup canned black beans 1/2 cup good BBQ sauce 1 avocado, sliced Directions: Cook the quinoa according to package. While the quinoa is cooking, combine chicken, corn, and beans in a bowl. Once the quinoa is finished, mix with the chicken, corn, bean mix. Stir in the BBQ sauce. Serve into 4 bowls. Top each bowl with 1/4 of the avocado slices. Enjoy! Told you it was easy.

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A TASTE OF THE WORLD IN 7 DAYS That The Whole Family Will Love!

Shared by Kate Williams

Taco Bar & Bean Dip Mexico! This is one of our favorite family meals that we do all the time! It is super simple and yet so good!

Ingredients for Bean dip: refried beans, shredded cheese, green onion, tomatoes, and sour cream. Directions: On a serving plate, spread refried beans. Top with shredded cheese, diced green onion and tomatoes and sour cream. Microwave for 5 minutes or until cheese is melted. Enjoy with tortilla chips!

Ingredients for Taco Bar: tortillas, refried beans, cooked ground beef, shredded cheese, tomatoes, green onion and sour cream. Directions: Place all ingredients in bowls on the table and let everyone assemble their own tacos! Place beans, meat and cheese on tortillas and heat until cheese is melted. Then, place other ingredients on top and enjoy!

Homemade Pizza Italy! Who doesn't love homemade pizza?

Ingredients: pizza dough (hello Trader Joes pre-made! Or, find a simple recipe online) marinara sauce, mozzarella cheese (shredded) and anything you love on pizza (pepperoni, sausage, veggies, pineapple, etc)! Directions: Roll out pizza dough, place toppings on top with kids for a fun family night and then bake at 400* for 20-30 minutes until browned.

Philly Cheese Steaks Anything with cheese in it, we're in! Ingredients: french rolls, steak mozzarella cheese, green pepper, onion.

Directions: slice steak, onion and green pepper into thin strips. Stir fry steak, onion and green pepper. Once cooked, melt cheese over the stir fry and then place on toasted bread.

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Indonesian Chicken Satay Ingredients: 1 pound chicken thighs, cut into 1/2-inch pieces 3/4 tsp salt 1 pinch ground white pepper 1 Tbsp sunflower seed oil 24 wooden skewers Peanut Sauce 1 cup water 5 Tbsp peanut butter 2 Tbsp kecap manis (sweet soy sauce) 1 Tbsp brown sugar 2 cloves garlic, minced 1/2 tsp 1 Tbsp lime juice Directions 1. Combine chicken thighs, 3/4 tsp, salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.

2. Soak wooden skewers in water to prevent burning during cooking.

3. Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 tsp salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.

4. Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.

5. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side.

6. Serve skewers with remaining peanut sauce from the saucepan.

Teriyaki Chicken

Pineapple Jerk Chicken

From: Japan

From: Carribean

Ingredients: 1 pound chicken thighs, cut into 1/2-inch pieces 3/4 tsp salt 1 pinch ground white pepper 1 Tbsp sunflower seed oil 24 wooden skewers Peanut Sauce 1 C water 5 Tbsp peanut butter 2 Tbsp kecap manis (sweet soy sauce) 1 Tbsp brown sugar 2 cloves garlic, minced 1/2 tsp 1 Tbsp lime juice Directions 1. Combine chicken thighs, 3/4 tsp, salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.

2. Soak wooden skewers in water to prevent burning during cooking.

3. Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 tsp salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.

4. Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.

5. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side.

6. Serve skewers with remaining peanut sauce from the saucepan.

Vegan Falafels From: Jordan Ingredients: 1 15-ounce can chickpeas, rinsed, drained and patted dry, 1/3 cup chopped fresh parsley, 4 cloves garlic, minced, 2 shallots, minced, 2 Tbsp raw sesame seeds, 1 1/2 tsp cumin, plus more to taste, 1/4 tsp each sea salt and black pepper, 3-4 Tbsp all purpose flour, 3-4 Tbsp grape seed oil for cooking, Panko bread crumbs, Garlic Dill Sauce for serving Directions: 1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.

2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands.

3. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.

4. Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs.

5. Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat.

6. Heat a large skillet over medium heat and add enough oil to generously coat the pan about 2 Tbsp. Swirl to coat.

6. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.

7. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown.

Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be.

8. Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.

Recipes shared with us by Kate from the following websites: Natasha's Kitchen, All Recipes, Rachael Ray, Minimalist Baker

Ingredients: 2 cups brown rice, 1/4 cup extravirgin olive oil, 1 onion, chopped, 1 jalapeno chile-stemmed, seeded and finely chopped, 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces Salt and pepper, 1/2 pineapple, cut into 3/4-inch pieces (about 3 cups), 1/2 cup jerk marinade, such as Lawry's, 1 15 ounce can black beans, rinsed, 1/2 cup chopped cilantro Directions: 1. In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.

2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until the onion is browned, 7 minutes; transfer to a bowl.

3. Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute.

Season with salt and pepper and serve over the rice.

Ingredients 1 large squash 2-3 sage leaves 3 Tbsp EVOO Garlic Pepper Fresh Parmesan Directions: 1. Cook spaghetti squash in microwave according to instructions which usually come in the form of a sticker right on the squash skin.

2. Tear 2-3 sage leaves into small pieces and sauté in in a 3 tablespoons of EVOO until browned/golden. Add diced garlic and sauté a minute more, being careful that garlic doesn’t burn.

3. Scoop squash out of skins into sauté pan and mix through with the sage/garlic oil. Add salt, lots of pepper and freshly grated parmesan. Once thoroughly combined, serve in bowls with a dollop of creamy ricotta. (Note: Ricotta right out of the container can be rather thick and gloopy, so add a few splashes of milk for a creamier consistency).

LASAGNA ROLL-UPS Shared By Brianna VanderWeide

Need a quick, week night go-to? It's easy to keep most of these ingredients on hand in order to get it in the over quickly on those nights when you don't want to think about what's for dinner. What's better? These make great leftovers!

SPAGHETTI SQUASH WITH GARLIC, SAGE

&

RICOTTA

Shared By Esther Gallagher

Need a quick, easy, and healthy dinner? Those are hard to come by! Here is a perfect dish that you can make all your own!

Ingredients: 1 28oz jar spaghetti sauce, divided 1 container ricotta cheese, 2 lbs 2 cup mozzarella cheese, divided 1/3 cup grated Parmesan cheese 3 eggs 1 Tbsp chopped fresh parsley 1 tsp salt 12 to 14 lasagna noodles, prepared according to package directions Directions: 1. Preheat oven to 375 degrees. Pour half the spaghetti sauce over the bottom of a 9-x 13-inch baking dish.

2. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended.

3. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce.

4. Sprinkle with remaining mozzarella cheese.

5. Bake 35 to 40 minutes, or until heated through.

IN THE SPOTLIGHT

STELLAR DAY MAGAZINE

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24

DESSERT LIFE IS SHORT. EAT DESSERT FIRST.

Salted Carmel Devils Food Cake Shared by Jennifer Stamps

So. I highly recommend making this and inviting friends over. Or better yet, make it, and go to a party. Because if you don’t, you’ll eat the entire cake. By yourself. It’s THAT good. And pretty easy, because it starts with a cake box. That’s how I roll in the baking department. The easier the better!

Cream Puffs

Ingredients 1 box Devil’s Food cake mix, and any ingredients it requires, 1 can sweetened condensed milk, 1 (14 oz) jar salted caramel topping (I used Smucker’s, found in the ice cream aisle), 1 (16 oz) container cool whip, thawed to room temp, 1 c semi sweet mini chocolate chips Directions Bake cake according to directions in a 9x13 pan. Let cake cool for 10-15 minutes. Once cooled, take the handle end of a wooden spoon and poke holes in the cake.While cake is still warm, pour sweetened condensed milk over the cake.

Make sure it gets in the holes! Next drizzle caramel evenly over the cake slowly.

Also making sure some gets in all the holes. Let cool completely. Spread cool whip over the top evenly. Sprinkle with chocolate chips. Store in fridge until ready to eat. Store any leftovers in fridge. Invite your friends over so you don’t eat the entire cake.

Ingredients for Puff Pastry 4 oz butter, 1 Cup water, 4 .5s oz bread flour, 1 Cup eggs, Pinch of salt

Shared by Christine Cram

My husband made these cream puffs for me a couple of years ago and I fell in love with him all over again. If you love light, airy desserts that are filling, this is one for you. So much yum happening with this dessert. Enjoy.

Directions Bring water and butter to a boil. Immediately mix in flour. Place into a small mixer with paddle. Mix on medium speed and add eggs slowly.

Ingredients for Cream Filling 2 Pints Milk, 4 oz Sugar, 4 Yolks, 2 Eggs, 2 1/2 oz Corn starch, 4 oz Sugar, 2 oz Butter, 1 Tbsp Vanilla Directions Dissolve milk and first sugar, bring to boil, Whisk eggs, yolks, cornstarch and second sugar to smooth paste. Temper egg mix with milk, return to heat and whisk until thickens. Remove from heat and add butter and vanilla, which until butter

Cinnamon Donuts Shared by Robyn Baldwin

I love baking these and bringing this with me as a snack to eat when everybody else is eating brownies or other (delicious but unhealthy) things you can't have on the candida diet; it's the perfect combo of spicy and sweet!

Ingredients 1/4 C strained Coconut Yogurt or Greek Style Yogurt, 2 Tbsp Coconut Oil or Grape Seed Oil, 4 Large Eggs, 1/8 tsp Sea or Pink Salt, 1/3 cup Xylitol, 1/2 tsp Cinnamon, 6 Tbsp Coconut Flour, 4 Tbsp Almond Meal, 2 Tbsp Xylitol, 1/2 tsp Cinnamon Directions In a mixing bowl, together the first 5 ingredients. Add the cinnamon, coconut flour and almond meal. Bake in an oven at 350 degrees for 12-15 minutes.

While baking, mix together the xylitol and cinnamon in a plate. Roll the donuts in the mixture while warm. Enjoy immediately or store in an airtight container.

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We're Full.

Of thanks, that is!

Editor in Chief Jessica Williams Associate Editor Jennifer Stamps Contributors Brianna VanderWeide Christine Cram Esther Gallagher Jennifer Stamps Kate Williams Rennai Hoefer Robyn Baldwin Sarah Costa Sarah Trapp Columnists Brianna VanderWeide Christine Cram Diana Brandt Esther Gallagher Jennifer Stamps Jessica Williams Kate Williams Stephanie Flies Robyn Baldwin Special Thanks Anna Merrell, Rodan & Fields Arizona Foodie Clothe The Nations Nine Retreat Jay & Jess Photography The Mom Made Market Yard Hop

EDITORIAL OFFICES Located in sunny Scottsdale, AZ Want To Advertise With Us? Email Us! stellardaymagazine@gmail.com Stellar Day Magazine is published by Issuu and created in Canva. www.stellardayblog.com

Stellar Day

Magazine

EDITOR'S NOTE

Jessica Williams EDITOR-IN-CHIEF I love food. If you're reading this, it's safe to say you probably do too.

With food being such a vital part of what we do every day, I wanted to explore the realm of this world together with my contributors. I hoped to take something as simple as a pancake and encourage women that food doesn't have to be complicated. It doesn't have to be beautiful or perfect to be good, filling, nutritious and life giving.

All of our lives look different. What we do and don't have time for and what we will and will not accomplish in a day varies greatly. I pray that you found one piece of encouragement in March's issue that will encourage you to KEEP GOING. Life isn't always glamorous, pretty, and the details are rarely perfectly placed. But we CAN keep going. We CAN do what's within our reach to feed our families, our bodies and to gather people around our tables.

Food looks a little different for each of us. Don't let it hinder you! Whatever it is you can offer, embrace it and do it with all your might.

Even if it's showing love through a simple grilled cheese sandwich.

STELLAR DAY MAGAZINE