Cooking with Jessica Alba

Jessica Alba
All the recipes we tried out with Jessica Alba are lactose and gluten free.
Credit: ZIco Premium Coconut Water

There are certain celebrities whose bodies are so close to perfection that you can’t help but wonder, what the heck does she eat? Jessica Alba is one of those people. On top of being ridiculously in shape, she’s also a busy mom. So what does she eat? Alba revealed to us that one of her secrets is cooking with Zico Coconut Water. We joined her in the kitchen and got her to teach us three easy recipes to try at home.

Kale salad with coconut water vinaigrette
“What’s great about this salad is that you can add any kind of fruit to it,” Alba tells us. If you’ve struggled with making kale at home, so has she. “Whenever I made kale, it was always really tough,” Alba says. “What I learned is to massage the dressing into the kale.” Check out the full recipe below.

Ingredients for salad:
1 bunch kale, washed with stems/ribs removed
1 peach, sliced
1 plum, sliced
1 nectarine, sliced
1/2 cup blackberries
1/2 cup sliced almonds

Ingredients for vinaigrette:
1/4 cup Zico Natural Premium Coconut Water
2 teaspoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Combine all ingredients except almonds and blackberries into a large bowl and massage kale with the vinaigrette until leaves become soft and dark green. Toss sliced fruit with dressed kale. Garnish with blackberries and sliced almonds.

Chicken with mango salsa
Alba likes to prep her meals in the morning to make prep time easier at night. “I marinate the chicken in the coconut water in a Ziplock baggie in the morning. This is a great dish to bring to a barbecue because you can eat it cold or hot. My family barbecues a lot!”

Ingredients for chicken:
4 boneless chicken breasts, cut into one-inch cubes
3/4 cup Zico Premium Coconut Water
3 tablespoons olive oil
1/4 cup fresh lime juice
1 teaspoon chili powder
1 teaspoon cayenne pepper
1-2 garlic cloves, peeled
1 teaspoon salt

Ingredients for mango salsa:
2 mangoes, peeled and diced
2 teaspoons minced red onion
1 teaspoon lime zest
1/2 cup Zico Premium Coconut Water

Directions for chicken:
Combine all chicken ingredients, except the chicken, in a blender and blend until smooth. Marinate chicken pieces for 12 hours in the refrigerator. Skewer the chicken pieces onto metal skewers. Grill chicken for 6 to 10 minutes per side. Remove chicken from skewers and garnish with mango salsa.

Watermelon ice pops
We finished off our meal together with something sweet and refreshing. “My kids love watermelon,” Alba says. If you don’t have ice pop molds, she says you can use Dixie cups and the ice pops turn out just as delicious.

4 cups watermelon chunks, seeds removed
1/2 cup Zico Premium Coconut Water
Juice of 1 fresh lime
2 tablespoons agave nectar

Ice pop molds

Combine watermelon, coconut water, lime juice and agave nectar in a blender. Puree until smooth. Transfer to ice pop molds and freeze.

Follow Emily on Twitter: @EmLaurence


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