{ recipe } 3-ingredient pumpkin + peanut butter dog treats

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎My pup is just like me. We love to snack and eat delectable treats. When it comes to food for Bentley, I always try to look for delicious, wholesome and healthy ingredients. It’s three simple ingredients–just whole wheat flour, pumpkin and peanut butter. These dog-friendly treats already have Bentley’s paw of approval! (I even had a cookie or two) My friend gifted me these dapper Fred’s Munchstaches cookie cutters.

3-Ingredient Pumpkin Peanut Butter Dog Treats


1/2 cup Natural Peanut Butter

1 cup 100% Pure Pumpkin Puree, canned

1 3/4 cups whole wheat flour


  1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. I use a Silpat and it works perfectly.
  2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
  3. Roll the dough out to 1/4″ thick. Tip: I align two chopsticks, one on each side of the flattened dough (in parallel) as a guide. A chopstick’s diameter is about 1/4″. Use a cookie cutter to cut out the dough, then place on the prepared pan.
  4. Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 months.

Recipe from kevin {&} amanda blog.

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎


{ recipe } summer favorite eats | easy peanut noodles

{ recipe } summer favorite eats | easy peanut noodles via itsjoulife - http://itsjoulife.wordpress.com/2014/08/24/recipe-summer-…peanut-noodles/ ‎

The warm summer weather calls for cool and refreshing dishes. Eating cold peanut noodles has been a childhood favorite. This dish is quick and easy and can easily be tailored to the season’s vegetables or what you like. I prefer to eat this dish with carrots, cucumbers, shredded rotisserie chicken and slice egg sheet, but others can top it off with broccoli, asparagus, bell peppers or toasted peanuts. You just chop, pour, mix and enjoy!

Easy Peanut Noodles

Serves: 4 to 6

Prep: 10 minutes | Cook: 15 minutes | Ready: 25 minutes


12 ounce pack of noodles (I like these Nanka Seimen Futonaga Udon Japanese noodles)


1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1/4 cup hot water

1 tablespoon Sriracha sauce


1 medium-sized cucumber, julienne

1 medium-sized carrot, julienne

Optional: 2 cups shredded chicken (I use rotisserie chicken)

Optional: 1 cup sliced egg sheet


  1. Cook the noodles in a large pot of boiling water until done. Rinse in cold water to prevent the starchy noodles from sticking.
  2. Dressing: Place the peanut butter in a large measuring cup and place in the microwave to soften for 10 seconds. Combine in soy sauce, rice vinegar, fresh ginger, sesame oil, hot water, Sriracha. (Dressing should be thick, but pourable)
  3. Place the noodles in a large bowl and pour dressing. Toss.
  4. Serve dressed noodles in bowls and top with cucumbers, carrots (and chicken and egg).



meet bentley (our new furkid) !

We’ve added a new member to the Jou family! It’s been my lifelong dream to have a dog and Wayne helped me make it happen. We adopted a 3 year-old cocker spaniel + poodle mix from the wonderful organization, Wags and Walks. He’s been a wonderful furball of joy! We named him Bentley (the street name of our old apartment). Doesn’t he remind you of the dragon from the Neverending Story dragon, Falkor?

He’s so sweet, gentle, loving, well-trained and adorable! He loves people, walks well on leash, the occasional fetch, belly rubs and (dog) socially awkward. He tends to go nuts when he sees other dogs. He shows intense playful interest by wagging his tail and gets down close to the floor, but as the dog approaches he panics by lunging with the occasional growl. (We think he was bullied or attacked by other dogs in the past). We plan to take him to training school so we can learn from each other and he can get to know dogs of all sizes. Let me know if you have any good articles to read or recommended trainers/training schools.

We’ve only had him for a few weeks and look forward to seeing his personality grow as he gets used to us and his new home!

Bentley_2 Bentley

{ friday favorites } Deadmau5, Renegade Craft Fair LA, L’Oreal Colour Riche

{ beats } He’s widely known as wearing a giant mouse head during live sets or the recognizable mickey+smiley face hybrid logo, Deadmau5, is one of EDM’s biggest DJs. He recently released his new album { while(1<2) } and I’m loving the track “Pets”. It’s the perfect summer-night-drive-with-your-windows down tune. It’s been a on-repeat fave. Lucky for us it’s KCRW’s Today Top Tune–meaning it’s a free download! (If you reach this post after 7/25, just message me with your email and I’ll send you the song)

deadmau5{ eclectic event } The Renegade Craft Fair Los Angeles (July 26+27) is this weekend in downtown LA’s Grand Park (200 N. Grand Ave., Los Angeles, CA) and I’m beyond excited. This is the place to find unique gifts, handmade items, and meet talented artists. I love supporting independent crafters and shopping for one-of-a-kind jewelry pieces, art prints, leather goods, rustic home decor pieces and much more. I’m looking forward to restock on some funky jewelry and art prints for my home.

Renagade Craft Fair{ beauty } Glamour Magazine recently sent me three L’Oreal Colour Riche Extraordinary Lip Colors to try and it’s been my favorite lip product this season! This revolutionary product has a doe foot applicator providing intense color of a lipstick, smooths on like a lip balm and provides a sheen of a lip gloss. My favorite color to use is Coral Encore. It instantly brightens my face and provides a pop of coral color during the summer. I’ll do a full review of the three colors in another post.

L'Oreal Colour Riche


{ recipe } Zucchini Bread

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

loaded with zucchini, pistachios, dates

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cxThis zucchini bread was first inspired by a memorable breakfast muffin I tried at True Food Kitchen. I took some of those favorite ingredients (pistachios + dates) and incorporated it into this basic zucchini recipe found on AllRecipes.com. The * means I’ve altered the recipe. The original recipe called for 2 1/4 cups of sugar. I felt it was overly sweet since I added dates. That is why I cut down the recipe to 1/4 cup of sugar. In the summer time we incorporate our home grown zucchini into this bread and it makes such a difference.

Prep Time: 20 Minutes

Cook Time: 1 Hour


3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

1/4 cups white sugar*

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pistachios*

1 cup chopped pitted dates*


1.            Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.            Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.            Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, pistachios and dates until well combined. Pour batter into prepared pans.

4.            Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Note: After two days, make sure you refrigerate  the bread. The natural sugars in the dates may get gooey. Don’t worry, it’s safe to eat.

{ jou eats } the honor bar

The Honor Bar review via it's jou life blog http://wp.me/p3cljj-c8The Honor Bar review via it's jou life blog http://wp.me/p3cljj-c8The Honor Bar review via it's jou life blog http://wp.me/p3cljj-c8

Three dishes that will win you over: Ding’s Crispy Chicken Sandwich, Honor Burger, side of Hand-Cut French Fries.

The Honor Bar is the epitome of upscale casual dining. The environment is warm & inviting, drinks are old-fashioned & classy, service is sweet & friendly and the food is delicious & ohhhh-so-comforting. The menu is a modern take on classic American cuisine.

Their Hand-Cut French Fries ($3) are a must order. Some have a control item that is ordered to compare businesses. Mine is fries for classic American restaurants and this is a winner. Delivered fresh, warm and crispy, these hand-cut Kennebec potatoes are beautifully wrapped in paper and served with ketchup and aioli. Once you start, you can’t stop. Keep these to yourself or be generous and share with others. Heck, just order two for the table.

I’m always torn between ordering the Ding’s Crispy Chicken Sandwich ($12) and the Honor Burger ($12). It’s one of those things when you think you know which one you want, but you quickly change it to the other once it’s your turn to order. I, on the other hand quickly draft a pro & con list of each (in my head) and decide. Solution: come with a good friend, order both and SHARE. The chicken sandwich is truly a crispy chicken sandwich fully decked with premium ingredients–sliced tomato, swiss cheese and dressed kale. It’s certainly a beauty. The Honor Burger is equally delicious and packed thick–ground chuck, cheddar & tomato, topped with coleslaw. I had to unhinge my jaw to eat this tall guy. Always satisfied.

The Honor Bar is a top choice for a catch-up with old friends, a casual (but certainly to impress) date or grabbing drinks with coworkers. However, it’s not for large groups or birthday parties. There’s just no room for that. No reservations. No dessert menu. Come early and leave happy.

The Honor Bar // 122 S Beverly Dr., Beverly Hills, CA 90212 // (310) 550-0292

{ recipe } zucchini, bacon, and goat cheese quiche

With summer here, our garden is flourishing with seasonal fruits and vegetables. We have a fridge drawer full of zucchini and cucumbers and an abundance of various tomato varieties. So this past weekend the Jou Test Kitchen opened up again and sampled various recipes to incorporate our organic produce. We brought our dishes (Zucchini, Bacon and Goat Cheese Quiche; Taiwanese Sesame Cucumbers; Heirloom and Burrata Salad; Heirloom Tomatoes on Grilled Rustic Bread) to a friend’s place for dinner.

We followed an Epicurious quiche recipe and loved it so much, we made another one the following day.

zucchini, bacon, cheese quiche recipe via it's jou life blog http://wp.me/p3cljj-c1zucchini, bacon, cheese quiche recipe via it's jou life blog http://wp.me/p3cljj-c1

Photos, L-R: Romulo Yanes via epicurious.com, Jennifer’s iPhone

Zucchini, Bacon and Goat Cheese Quiche

Yield: Makes 6 to 8 main-course servings

Active Time: 20 min

Total Time: 50 min (not including cooling)


1 (9-inch) refrigerated pie dough round (from a 15-oz package)

1/4 lb sliced bacon, coarsely chopped

2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices

1/2 teaspoon salt

3/4 cup heavy cream

3/4 cup whole milk

1/4 teaspoon black pepper

3 large eggs

2 oz Gruyère, coarsely grated (1 cup) – We used goat cheese instead

Special equipment: a 9 1/2-inch deep-dish pie plate


Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.

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