Monthly Archives: November 2010

Lazy Bones, meet Sweet Tooth

I haven’t been doing a lot of cooking lately.  There have been lots of Raw Bars…

Lots of takeout from Whole Foods (Here – roasted harvest vegetables)

And even some insta-meals.  Tempeh is so good!


I meant to take a picture of this, but I was really hungry and sort of forgot…

It was pretty tasty!   And after spending a weekend at my parents house, where 2 caesar salads, a veggie wrap, pancakes, eggs & hash browns, sushi, salmon with potatoes and countless pounds of cheese and crackers were consumed, I arrived back home and decided I wanted to bake.

I had bought some fresh cranberries at le shopette so I made some Whole Wheat Cranberry Bread.  It was super simple and came out dense and hearty with just the right holiday kick.

Want to make it?  Here’s the recipe.  I used Whole Wheat Flour and substituted Vanilla extract for the orange peel.   I’m not a fan of really citrusy things.   I am a fan, however, of lathering things with Smart Balance.

I was also headed to watch the MLS Cup with some pals at a local bar, so I decided to make them some treats as well.  I broke out my raw almonds and the leftover chocolate peanut butter chips from my cookies, and made a little savory & sweet nut snack.

The hardest thing about this not hard at all recipe is just to melt the chocolate without scorching.  I usually put a handful of chips in the microwave for about 30 seconds, and then stir them until smooth.  Then you can just add more chips, bit by bit, and incorporate them until they are good and melted.  You might have to pop them back in the microwave for a few seconds, but just be cautious not to over cook or you’ll get that creepy gritty chalky chocolate, which is obviously not edible.

Then just take that melty chocolate and heap it by the teaspoon over a cluster of almonds, or your favorite nut.

Put in the fridge to set, then enjoy.


Curried Egg Salad with Apples

I hadn’t bought eggs in an age, but I needed one for my Peanut Butter Cookies, so I was left with 5 in my little half dozen carton.  I decided to make some Egg Salad for my lunch, but was a little short on ingredients in my fridge – turns out that didn’t matter!  I made my salad with just four things:

Hard Boiled Eggs

An Apple

Veganaise (or mayo)

Curry Powder (The Ringer!)

I have no quantities for this salad – I had 4 boiled, chopped eggs, 1 gala apple, a hefty teaspoon or two of veganaise and a healthy shake of curry powder.  That was it!  I’m loving these easy prep meals – it really increases the enjoyment when you can toss something together quickly and enjoy it just as much as something that takes much more time.


The curry powder is clutch in this simple salad…it provides a really savory and unique flavor, and is a nice addition to the veganaise, crisp sweet apples and creamy egg.  I ate my egg salad with my new favorite crackers.  These “Flatbreads” were outstanding upon first bite.  They are so crunchy with a wonderful toasted flavor.  I couldn’t get enough!


All that eggage did end up giving me a bit of a stomach ache, but it sure did taste good.  I think next time I’ll try to vegan-ize this recipe, and make a curried cashew salad with apples intead.  Tres bien!

Wednesday’s Song

Happy Hump Day Amigos.  Enjoy some sexy Fleet Foxes.

Gluten Free Peanut Butter Cookies

I made some GF Peanut Butter Cookies last night that came out so delicious it was hard to believe they only took 5 minutes to prep and were made from ingredients that I already had in my pantry!

The recipe came from Whole Foods, so I can’t take credit.  But here’s what you need:

3/4 c. Sugar

1 egg

1 tsp. Baking Soda

1/2 tsp. Vanilla Extract

1 c. Creamy Peanut Butter

1/3 c. Chocolate Chips (optional, or mandatory if you’re me)

Beat the Egg, Sugar, Baking Powder & Vanilla until thoroughly mixed.  Add Peanut Butter, then stir in chips.  That’s it!  Place by the rounded teaspoon full on parchment (wax) paper, press lightly with a fork and then bake at 350 degrees for 10 minutes.

 

They came out so light, crisp and flaky

And the wax paper helped to prevent them from burning on the bottom

I can’t wait to share these at work tomorrow!

Eat Your Colors

I love this button – it’s displayed in my kitchen and serves as a nice reminder.

Eat your colors.  If you are feeling puny or just a little slow, check out the colors on your plate.  The closer to the rainbow, the better.  I’ve been trying to do more colorful eating, especially with all of the wonderful Fall root veggies available.

Roasted Beet & Spinach Salad

Tofu Scramble with Spinach & Asiago Cheese, plus side of roasted sweeties

And finally, a winter salad.  Parmesan Couscous with Roasted Brussel Sprouts, Peas and Cranberries

As I type about all this colorful, wonderful food, my oven is preheating so I can make some Peanut Butter Chip cookies to take to work tomorrow.  They are brown and virtually void of nutrients so they obviously won’t make this colorful post.  🙂

Where are you?

I went to a friend’s Art Show Opening on Friday night, and one part of his installation was his interpretive map of Denver painted on the wall with chalkboard paint.  The purpose of the chalkboard paint (and I’ve ALWAYS wanted a chalkboard wall in my house) was for the visitors of the exhibit to add things.  I labeled Broadway, Colfax and Argonaut Liquors.  Just the essentials.

Can you figure out where your house is?

 

I also saw a photo that I loved so much I was considering buying it.  It’s just a black and white print of leaves and a picket fence.  The simplicity of it, and the clean way it’s framed made me think it would look beautiful just hanging over my bed.   Love it!

After a 4.4 mile run then coffee & bagel time, I’m having a pretty lazy Sunday, and hope you are enjoying yours as well!

Oh how things change

So yesterday I was out all afternoon on appointments for work.  I had to drive up to Greeley, which is about 60 miles from Denver, through some really rural areas of Colorado.  I was really excited to see a Human Bean along the way, as I used to go there every day when I lived in Fort Collins and really remember loving the coffee.  I ordered what was my regular choice – A Raspberry Snowy.  I knew it was going to be a total sugar bomb but thought it would be a special treat.  Boy was I wrong – it was totally gross.

I did enjoy the chocolate covered espresso bean on the top of the cup

But that was about it…I had about two sips and  called it gross.  Do not adjust your browser – the coffee is actually pink.


How in the world did I drink that every day?  Oh, and use it to wash down an everything bagel with cream cheese.  I’m convinced that the daily consumption of that pink concoction is directly responsible for this sexy look:

That would be me three years and 20 pounds ago.  Eech – I cringe. Now I drink soy lattes, save my bagel consumption for the weekend, and eat more fruits and greens.  And drink less and work out.  I’m not sure how I began to get where I am today, but I’m so happy to be here.

Healthy is happy!

Roasted Root Vegetables

Check out my forecast:

I had to scrape ice off my car this morning so that means it’s officially fall/winter or somewhere in between and therefore officially time to cook some Root Vegetables – specifically Beets.  There are three restaurants in Denver that I frequent because of their Beet-Centric dishes (Watercourse’s Champ Sandwich, Lala’s Beet Pizza, and Green Fine Salad Co’s Chef Jam Salad) so I figured it was about damned time that I learned how to prepare these nutritionally rich gems at home.

Boy was I in for a mess. The preparation was fairly simple – I removed the greens and scrubbed the beets clean. I drizzled them with olive oil and wrapped them whole in a foil envelope.   Into the oven they went and after about an hour at 375 degrees, they were done.

The resulting mess was due to me attempting to slide the skin of the beets off once they had cooled. Those skins weren’t going anywhere, so I took a tester bite, determined the skins tasted just fine, and left them on.  A few minutes were definitely spent marveling at how much my kitchen looked like a murder scene, complete with blood red beet juice on my hands.  

 I chopped up my beets into bite sizes and am going to add them to my lunch salad tomorrow along with some sweet potatoes and a wild mushroom couscous that tastes frighteningly close to my Mom’s Thanksgiving Stuffing.  Amore!

Long story short – don’t be scared of the beet!  It can be a complete mess to prepare, but they are totally worth it!

Wednesday’s Song

Open Your Eyes

How much stuff do you have?  How much stuff do you really need?

http://www.storyofstuff.com/

Lately I have been really intrigued by the 100 thing challenge, where people commit to whittling down their total posessions (including apparel, books, electronics, vehicles, cooking & eating utensils – virtually everything) down to just 100 things.

After watching The Story of Stuff, I took a quick inventory of my things.  I have at least 100 books alone.  I have a dream one day of having a home with reading room filled with an entire wall of books.  But then I began to think, is it better to continually haul around these books year after year, or should I donate them to someone who doesn’t have access to books?

Today, I’m wearing eleven things on my body and have six things in my purse.  This one day would represent 16% of my total allowance of things on the 100 thing plan.  I live in a pretty small space, where only about 2 people can eat dinner comfortably, but I have glasswear and plates for 20.  Why?  All this stuff thought reminded me of a Mass Consumption exhibit I saw in Boston earlier this year.  The artist name is Chris Jordan – check out his photos and be sure to read the captions.

Chris Jordan – Running the Numbers

At the end of The Story of Stuff, they offer some ideas for breaking the cycle.   They include recycling, detoxifying your home, and not driving as much.  Pretty simple, small things!  I’m going to try to only use what I need, and not stockpile stuff.

What do you think you can do without?