Coconut Cashew Butter Cookies (GF)

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Anyone whose known me for a long time, or gone on a multiday river trip with me may know that my diet consists of three major food groups; vegetables, nut butters, and things that can go in, under, or around nut butters. Nuts are a great casein-free way to obtain protein and healthy fats, not to mention they make me ridiculously happy. Last night, mid nut butter flavoring experimentation session, I decided to make these.

Cashew Butter Cookies

Bowl 1

  • 1 cup cashew butter
  • 2/3 cup coconut oil (melted)
  • 1/2 cup coconut palm sugar
  • 1 tspn vanilla
  • 2 eggs (be sure to add the eggs once the mixture has cooled from the melted coconut oil)

Bowl 2

  • 2 cups gluten free flour mix (I used Bob’s Red Mill)
  • 1/2 tspn xanthum gum
  • 2 tspn cinnamon
  • 1/2 tspn baking soda
  • 1 tspn baking powder

Mix Bowls 1 and 2 well, then add Bowl 2 to add 1. Once the dough is well incorporated, add the perfect amount of cashews, and the perfect amount of chocolate or carob chips (this amount is clearly subjective and I trust your ability to make the right choice for yourself. I went aggressive on both)

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Smoothie in a jar, and a note on my dream business…

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Smoothie in a jar, and a note on my dream business...

While I love what I do for a living, my true dream job is an imaginary business called “Mocktail.” I would really love to open Mocktail, however everyone consistently tells me that it is an absolutely horrible and useless idea, and I can’t disagree. Mocktail (in my dreams) is a bar, that stays open late, plays great music, has awesome bar stools, but does not serve alcohol. A place to hang out at night without the pressure to drink or negatively affect your health.

“Um…you want to open a bar…without alcohol? I don’t think that would work here. That’s just a bad idea.” (says every person I’ve ever told about this).

Fine. Fair game. Whatever.

…But if Mocktail opened, I would totally sell this smoothie.

Vanilla coconut yogurt, organic berries, coconut water, banana, almond butter and last but not least, chia seeds. Chia seeds are filled with fiber and protein and I swear every time I eat them I want to run a few miles, climb something hard, and then go tell someone how awesome chia seeds are.

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I never thought of smoothies as a make now eat later kind of food, but they really are. Keep them in a mason jar in the refrigerator and enjoy it whenever you want! This one is vegan and gluten free.

I mean, come on, I’ve had worse ideas.

Roasted Root Vegetable Frittata (and why making banana bread leads to two breakfasts and no dinners…)

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You may recall that my last post was about a pretty awesome coconut oil very banana-ey not so sugary (yet still quite sweet) banana bread. What I neglected to mention is that I made this banana bread at about four o’clock and proceeded to eat one of the two loaf pans shortly thereafter.

Despite being a firm believer in varying diets and dieting patterns, I recognize that I am subconsciously married to the concept of dinner…and meals in general, I like meals. Lunch- not so much, but breakfast and dinner; rather committed.

After eating an entire loaf pan of banana bread (smothered in coconut almond butter) I felt morally compelled to prepare dinner.

…and so I roasted beets, brussel sprouts, turnips, carrots and onions in olive oil, cracked pepper, rosemary, truffle salt, garlic and dill for an hour at 375 degrees. A light, vegetable filled dinner.

Hours passed. I may or may not have delved into second loaf pan of banana bread (everything in moderation, including but not limited to moderation).

Despite a fervent effort, my attempt proved futile. No dinner did I eat.

..and so I awoke to a large tray of roasted root vegetables (which I did remember to put in the refrigerator in my state of food comatose).

I sprayed the loaf pan that I had conveniently emptied the night before with my olive oil mister (if you don’t have one, get one).

Roasted Root Vegetable Frittata

  • 9 organic eggs
  • 1 cup coconut milk (I used light)
  • 2 cups roasted root vegetables
  • 1/2 cup of crumbled feta cheese (optional)
  • extra garlic powder, cracked pepper and truffle salt on top to taste

Bake at 350 for approximately 30 minutes, beat the coconut milk into the eggs and add them to loaf pan, make sure the pan is well greased. Add the roasted root vegetables and distribute them evenly, then the feta, top it off with spices.

Missing dinner is no fun, but two breakfasts is a fantastic consolation prize.

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Very Banana-ey banana bread smothered with coconut almond butter

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Ok guys, I’m doing it, I’m posting a recipe, for an extremely delicious banana bread that only requires a 1/2 cup of sugar. I’m going out of my zone here and giving you measurements and precision (for the most part) – but feel free to play around and see what happens! Coconut oil can be substituted for butter, and peanut butter chips can replace chocolate chips…the list goes on, get creative.

VERY banana-ey banana bread

Bowl 1

  • 2 2/3 cup banana, (about 6-8 very ripe bananas)
  • 1/2 cup of coconut oil (melted)
  • 1/2 cup coconut palm sugar
  • 2 eggs
  • 2 tspns vanilla

Bowl 2

  • 2 1/2 cups gluten free all purpose baking flour (Bob’s Red Mill’s works well)
  • 1 tspn Xanthum Gum (this helps gluten free recipes stick together)
  • 1 tablespoon (at least) of cinnamon…call me crazy. Do it.
  • 1 tspn nutmeg
  • 1 tspon baking soda

Joy factor:

Add walnuts and chocolate chips (to your liking) for protein and awesome.

Instructions: Beat all of the ingredients in bowl 1, making sure to add eggs once the mixture has cooled down a bit so they don’t cook. Then, mix together bowl 2, and add it to bowl 1 gradually. Once the ingredients are well mixed, add chocolate chips and walnuts to taste. Then, pour the batter into two loaf pans. Bake at 350 degrees (F) for 35-40 minutes. I suggest covering the top of the loaf pans with aluminum foil for the first 20 minutes so it does not get too browned. Because there is a LOT of banana in this recipe, it takes a bit longer to bake than your average banana bread, perhaps even longer than 40 minutes. Be patient and eat spoonfuls of almond butter shamelessly while you wait for it to bake. If there is any of this almond butter left over, pour it on top of said baked good.DSCN1014

The plethora of lovely things one can do with Ginger Syrup.

I was at a clients house when I saw ginger syrup for the first time. Ginger is a great addition to your diet as it aids digestion by soothing the intestinal tract and reduces inflammation, making it ideal for those with arthritis, joint pain, or general inflammation. Ginger syrup does of course add quite a bit of sugar, but of course it is imperative that food provides sustenance as well as joy. What does one do with ginger syrup you might ask? Oh a plethora of lovely things, let me tell you.

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This is quinoa with roasted butternut squash, pecans, asian pear and basil dressed in maple syrup, lemon, cayenne pepper, (master cleanse sauce) aaaand of course ginger syrup The last time I made this I did without the ginger syrup and secretly the recipe may be better that way, but both options are fun to play with. By the by, this recipe is indeed vegan, gluten free, paleo friendly, might make you run faster.

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But what else can you do with ginger syrup?

  1. Add it to your favorite whiskey (I suggest Pendleton) with club soda and fresh lemon or lime for a fresh and awesome whiskey ginger. (Yup, that’s a great idea).
  2. Mix it with wasabi and soy sauce for a sweet dressing to go on top of ahi tuna or sushi.
  3. Dress a fruit salad in it.
  4. Put it on pancakes or oatmeal.
  5. Put it in your tea.
  6. Drizzle some on top of tofu fried in toasted sesame oil.
  7. Make a dressing with tahini butter and miso.

7 officially makes this a plethora so I feel good about stopping here.

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Baked Sweet potato smothered in fresh Almond butter

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DSCN0978Baked Sweet potato smothered in fresh Almond butter

Sounds weird right? But it is sweet and delicious and excellent for recovery. Sweet potato is loaded with beta carotene (which boosts your immune system), and that beta carotene is best absorbed when paired with fat, for example, nut butter. Sweet potatoes are also full of magnesium and potassium, boosting nerve function.

Vegan, gluten free, paleo, probably makes you fly.

Post work out, this meal is packed with iron, carbohydrate, natural sugars that don’t spike your glycemic index, and healthy fats and proteins. This is great recovery food filled with lots of awesome. Don’t miss out.

A really, really ridiculously good looking vegetable…

DSCN0852So if a broccoli, a cauliflower and an asparagus engaged in a menage tois, their lovechild would be a rarely seen vegetable named Romanesco.

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Walking around a grocery store with Romanesco is a lot how I would imagine walking around a grocery store with a cute baby, everybody stops to talk to you about your cute little plant. The difference being, of course, I am in no way responsible for the extreme good looks of this vegetable. Still, women stopped me “ohhh what a pretty little thing, what’s it’s name?”

Two other people approached me while I held the vegetable (tightly) to state “woah, looks like fractals.”

What did I do with this vegetable you ask? Well, cauliflower pizza crust seems to be all the rage lately, so I made Romanesco pizza crust instead. The consistency of Romanesco is much like that of cauliflower.  I used Xena, (my warrior food processor) to beat the crap out of this pretty little vegetable until it was the consistency of snow (yes, powder days are officially on the mind), then I used a cheese cloth to drain all of the moisture out, added some spices and parmesan, baked, and bam, I had a pizza crust.

Why make a romanesco pizza crust? Well, because it is a really, really, ridiculously good looking vegetable and a great conversation starter with all sorts of interesting folk at the grocery store.

Why not make a Romanesco Pizza crust? well…it’s expensive, and hard to find, and at the end of the day you may not really notice a difference between the romanesco crust and the cauliflower crust which is much more affordable (but not as good looking) – a hard call, I know.

ho·lis·tic

Quote

ho·lis·tic
hōˈlistik/
adjectivePHILOSOPHY
adjective: holistic
1.
characterized by comprehension of the parts of something as intimately interconnected and explicable only by reference to the whole.
MEDICINE
characterized by the treatment of the whole person, taking into account mental and social factors, rather than just the physical symptoms of a disease.