While we can't confess to being pro sports fanatics, we’re still look forward to the Superbowl for the jazzy halftime show, hilarious new ads, good times with family and friends—oh and the food! We’re feeling like spicing things up a little this year—moving beyond the usual buffalo wings and chips and dip offerings. Check out our culinary plans for Superbowl Sunday. And tell us, what’s your favorite game-day treat?
Other than creating the best makeup in the world, throwing a good party is a top priority here at JMC. And our annual company holiday party is legendary! We’ll be partying the night away this Thursday with a little bowling, a little dancing, and a lot of snacks. Check out the yums we’ll be whipping up for the upcoming festivities.
Much to my daughters' delight—and mine—it snowed at the farm yesterday. It was the first snowfall ever for Indi Joon, and since Rumi Joon and I are Southern California girls, it was a huge thrill for us, too. The three of us snuggled up in front of the fireplace as the flakes floated by, with cups of cocoa for Rumi and me. I can't send snow to the less wintery parts of the country, but I can share my mom's cocoa recipe, now mine, soon to be Rumi's and Indi's.
Mom’s Hot Cocoa
Ingredients:
4 cups whole milk
1 vanilla bean
½ cup semisweet chocolate, chopped
½ cup milk chocolate, chopped
Warm milk in a pan over medium heat. Split vanilla bean down the middle, and scrape out the seeds using the back of the knife. Add seeds and vanilla bean to milk. Simmer milk for a few minutes. Whisk in chocolate until melted. Remove vanilla bean and serve with marshmallows.
Images via:
Food, Food & Drink, In the Kitchen 
It's been brrrrr here in Pennsylvania. Actually, it's been in the 50s and 60s, but for this California girl, that's chilly! I've been doing lots of baking to keep warm and welcome the turn of the seasons, and I found this fab banana bread recipe on one of my favorite food blogs. It's healthier than the classic recipe—no butter, whole-wheat flour, and millet. So you can have a piece (or two) with your morning coffee or tea, guilt-free. The millet gives the soft, chewy bread a toothsome crunch. Super yum!
With love,
Josie
Images via: Smitten Kitchen, Diabetes Club
We are cuckoo for quinoa! Quinoa cakes, quinoa pudding, quinoa salad, quinoa casserole. Is our obsession excessive? Perhaps. But, this South American super-grain is packed with protein, fiber and vitamins, so at least our fixation is a healthy one (unlike our love of beer, or our “relationship” with caffeine.) Not familiar with the wonders of quinoa? Try our yummy recipe for Quinoa Salad with Chicken, Radishes, and Basil. Make this one at the beginning of the week and you’ll have a delicious lunch that will last ‘til Friday!
Xo,
The Chicological Chicks
Quinoa Salad with Chicken, Radishes, and Basil
Serves 4
Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 tsp lemon zest
1 tsp salt
1 tsp ground black pepper
1 tsp chopped rosemary
½ cup cooked chicken breast, chopped
6 large radishes, thinly sliced
¼ basil leaves, chopped
2 tbsp chives, chopped
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Combine quinoa, water, lemon zest, salt, pepper, and rosemary into a saucepan and bring to a simmer. Once simmering, cover and cook for 15 minutes. Quinoa should be plump and slightly translucent, with no remaining liquid. Cool until quinoa reaches room temperature. In a large bowl, mix cooled quinoa and the remaining ingredients. Add salt and pepper to taste. Enjoy!
Note: If you like things a little spicy, add ¼ tsp chili flakes. Yum!
Images via: My Less Serious Life, Fruit Guys, 2Stews
Every other month our trainer, Michelle, measures our body fat percentage and weight to gauge our fitness progress. With our weigh-in coming up, we've been chomping on kale and grilled chicken at lunch, trying desperately to avoid all things sweet and naughty. But, alas! Pinterest is determined to thwart our collective will power, tempting us with all kinds of mouth-watering indulgences. We're looking forward to feasting post-weigh in. (By then, Josie will finally be back with us in the office, giving us a real reason to celebrate and indulge!) What's your favorite sweet treat for a special occasion?
Mango Coconut Tres Leches Cake
We've been screaming for ice cream all summer long, and our wonderful coworker Coco, has been bringing us party size boxes of Drumstick ice cream cones, which we've been devouring like the sweets freaks we are. But now that we're making final plans for our end-of-summer company beach trip, we're trying to cut back on the calories. Here are our picks for healthy AND tasty treats that will have us "just saying no" to Coco and her frozen temptations.
Summer Squash Salad and Red Quinoa Salad with Walnuts
Vegetarian Smashed Cauliflower and Roasted Asparagus Sandwich
After binging on junk food on the Fourth of July, we're craving something fresh and yummy. This divine-looking recipe for Meyer Lemon Sorbet has us drooling. It looks amazing on its own, but if you're still in indulgence mode, mix yourself a treat by pouring some raspberry Italian soda over the sorbet for a fresh take on a float.
xo, The Chicological Chicks
Recipe via: This Homemade Life
Images via: This Homemade Life, Healthy Green Kitchen
Food, Food & Drink, In the Kitchen 
Hi Argan Beauties!
I recently spent some time over at Access Hollywood sharing some of my healthy eating tips and a recipe for a super delicious salad. One of my healthful tricks is to incorporate a little bit of Argan Oil into my diet. As you know, Argan Oil has some amazing benefits when you apply it to your skin, but it’s also so good for you if you eat it! It has a ton of vitamins and essential fatty acids to nourish you from the inside out. One of my favorite ways to serve it is in a Moroccan salad. While my 100% Pure Argan Oil is technically edible, I recommend that you look for food grade Argan Oil to use in your cooking. Keep the super pure stuff to pamper your skin. Here’s my recipe for Moroccan Argan Salad that I shared with Access Hollywood on air.
Moroccan Argan Salad
Ingredients:
1 large cucumber, chopped
1/2 red onion, chopped
2 - 3 large tomatoes, chopped
1/3 Cup cilantro, finely chopped
2 TBSP Argan Oil
2 TBSP vinegar (I like apple cider or red wine vinegar)
Juice of 1/2 lemon, fresh squeezed
Feta Cheese (not Moroccan but yummy!)
Preparation:
Chop cucumber, onion, tomatoes and cilantro. Mix all ingredients (except lemon juice and feta cheese) in large bowl. Then squeeze lemon juice over the top of salad and mix. Sprinkle feta cheese to taste.
Images via: Seven Spoons Flickr, Houry Wordpress
Food & Drink, In the Kitchen 
Stone fruit is one of my favorite things about summer. There’s nothing like biting into a ripe peach and having the juice run down your chin. I jumped the gun a little bit and bought some apricots last weekend that just weren’t quite ready. I found this recipe for baked apricots, and oh boy were they good. I made some alterations to make the recipe a bit simpler (my version, below) but baking them made all the sweet and tart flavors of the apricots really come to life. I served them over a bit of honeyed greek yogurt for a sweet and healthy treat.
What summer produce are you eager for?
Josie’s Baked Apricots with Greek Yogurt-generously serves 2
Ingredients:
Preheat oven to 350°. Halve and pit apricots and place in shallow baking pan. Add 1/2 tsp of butter to the hollow of each apricot. Sprinkle 1/2 tsp of brown sugar onto each apricot. Pour water into bottom of baking pan. Bake for 15 minutes or until tender and bubbling.
Combine honey with greek yogurt and stir. Split between two serving dishes. Serve hot apricots on top of yogurt. Dig in!
Images via:
In the Kitchen 
