Jelt’s founder and personal friend of mine, Jennifer Perry, is a badass mom who devotes her time and infectious energy to create practical, sustainable belts for everyone…while empowering women. These comfortable streamline belts are made from recycled plastic bottles. More importantly, they are geared for anyone living a healthy lifestyle who wants to keep their pants from falling down. Jelt belts are manufactured in the women’s prison in Billings, Montana through the Montana Correctional Enterprise Program. Jelt interviews, trains and encourages women, giving them the self esteem, skill, and motivation to lead better lives once released. Jen’s company gives back and donates proceeds to youth programs, veterans, and the environment. This company makes me want to be a better person. When you buy a Jelt belt you make a difference.
Wearing my Jelt Belt to keep my chef jumper in its rightful place, I just mixed up an amazingly flavorful, and nourishing satay made with Moxie Nosh Almond butter. Moxie Nosh is local nut butter company located in Missoula, Montana dedicated to healthy eating. Her products are free of added sugar, hydrogenated oils, preservatives, gluten and dairy. Ambassador and mom, Caitlin Atkinson, was diagnosed with an autoimmune disease and set out to create a nut butter that was filled with only the best ingredients to nourish her family and feed her PBJ addiction. Not wanting to give up her favorite food group, she went out and created Moxie Nosh and replaced store-bought for homemade blends of Almond, cashew, and peanut butter. This idea brought her creations to local farmers markets and now into my kitchen. Another Mom with a simple goal and making a difference in the food world.
I am honored to partner with these supermoms and their outstanding companies to create this special recipe.
Cheers to ALL the moms doing good and making the world a better place right here in Montana.
Marinade (optional but worth it): You could just salt, pepper and some olive oil to the chicken, thread the skewers and grill. I just love this marinade:
- 2 Tablespoons fresh lime juice
- 2 Tablespoons fish sauce
- 1 Tablespoon coconut aminos or soy sauce
- 1/2 Tablespoon fresh minced ginger
- 1/4 tsp. chili flakes
- 2 cloves garlic, minced
- pinch of salt
- 1 1/2 Pound skinless, boneless chicken thighs or breasts sliced in long strips or cubes. You may substitute Tofu, Cauliflower, or any veg you like to skewer.
- 2 Tablespoons olive, avocado, or grapeseed oil.
Marinate the chicken at least 30 minutes or overnight. Thread the strips on kebob skewers
Moxie Nosh Almond Satay Sauce
- 1/2 Cup Moxie Nosh almond butter
- 2 Tablespoons Red Curry Paste (I use Thai Kitchen) you may substitute Sriracha
- juice of 1 lime
- 3 Tablespoons fish sauce ( I use red boat)
- 1 Tablespoon soy sauce, tamari or coconut aminos
- 4-5 Tablespoons water
- pinch of salt
- 1 clove garlic
- Put on your Jelt belt. Buckle up for flavor.
- If using marinade, marinate and refrigerate for at least 30 minutes or overnight.
- Add the Satay Sauce ingredients in a blender, Vitamix, or emersion blender and buzz until very smooth. Set aside. Can be made ahead and refrigerated.
- Thread the chicken on the skewers.
- Grill the chicken skewers on medium high/high for 2-3 minutes per side and cooked through.
- Brush Satay Sauce on top of the chicken skewers while still hot and serve the rest of the sauce on the side for dipping.
- Garnish with a squeeze of lime, and chopped fresh cilantro leaves. Serve warm.