Coffee Master | Blissfulbritt

Tag: Coffee Master

Early Morning Confessions

Posted at 6:50 AM by Brittany, on August 8, 2014

1. Can’t stop won’t stop with the rice cake/nut butter/epic topping combo. These two were pre hike fuel, and by that I mean I ate these before eating another ten pounds of food on my drive to the mtn.

2. One of the recent search terms that brought someone to my blog from The Google was the word “shanked.” Yup, sounds about right.

3. Those blackberries pictured above? They were free. I walked about a mile to find some bushes and filled a bowl up. Food tastes better when it’s free AND when you work for it.

4. Every time I incorporate certain kinds of gluten back into my diet I swell up like a puffer fish. The puffiness lasts a couple days, and it’s annoying because WHO can avoid cupcakes – come on man!

5. My coworker and I finished part of our Coffee Master project. It’s a giant board of knowledge. I feel like a proud mama.

6. The amount of sweat I’ve been producing on my runs lately is probably enough to fill a child size swimming pool. So.Hot.Outside.

7. This breakfast bowl. My face was rocked so hard.

…and this dinner bowl…really just this bowl. It delivers good things.

8. I found this style of Teva’s at Nordstrom Rack for $30 off original price. Basically I felt like a boss, and they are my new obsession.

9. My cat is a model.

10. I’ve been getting inquiries about what I’m going back to school for, and since I’ve been lazy about writing a post on that topic I’ll give you the Cliffs Notes version: Holistic Nutrition through Bastyr University. Bastyr is a natural health college in Seattle and the program will be a bit different than your standard nutrition program.

I’m thinking about going for the B.S. in nutrition and culinary arts to open more doors for the future, and because it just sounds like a blast. This college has a huge focus on whole foods and how they affect the human body. Totally my speed, totally crunchy granola.

If you’ve read my blog for a while you’ll know I was going for dental hygiene in the past, which thankfully is paying off because most of my prerequisite classes for that program transfer over to the nutrition degree. I do have four prerequisites needed still which I am working on now. Long story short that’s what I’m up to!

Garden Harvest – Summer Veggie Salad Recipe

Posted at 7:41 AM by Brittany, on August 6, 2014

I’m in the final stages of finishing my coffee master training for Starbucks, and have been lucky enough to go through the entire process with another coworker. She and I were able to get together at her house recently to work on our final “project” for the store.

After working on our project for a little over an hour I decided it was time for a break, meaning it was time to explore her property. She lives on a small farm fully equipped with cows, chickens, a goat, and best of all a small organic garden. Talk about bliss.

I was absolutely ecstatic when I was offered to take some of the luscious bounty home with me. Local, fresh, organic, free produce!? You betchur britches I wanted some! With a bowl the size of a small horse completely filled with green goodness, I knew this would be the perfect opportunity to get crazy wild in my kitchen.

For starters I baked 4 small loaves of zucchini banana bread. I used this recipe and made a few alterations. It was very mild, and definitely needs something on top such as a nut butter or fresh berries.

The real winner of this harvest was my roasted zucchini & carrot black bean salad with a creamy kale and walnut pesto sauce. I wanted to make something that would use almost everything I was gifted.

So jazzed.

Items from my bowl used for this meal were:

zucchini
carrots
snap peas
kale
basil
lettuce

I also got some cilantro that I used for some taco salads, but I digress.

Roasted Zucchini & Carrot Black Bean Salad

Ingredients:

For the salad:

3/4 cup roasted zucchini
2/4 cup roasted carrots
1.5 cups boiled sweet potatoes
1/2 cup black beans

For the pesto:

1/2 cup raw walnuts
1/4 cup + 3 tsp water
1.5 tblsp olive oil
1 tblsp + 1 tsp fresh lemon juice
3 medium sized kale leaves
3 medium sized lettuce leaves (or more kale)
5 medium/large basil leaves
1/4 cup snap peas (just the peas, and this is optional)
1 tsp salt

Directions:

Slice your carrots and zucchini into desired size (you can see what I did in the photo above) and lay flat on a roasting tray. Roast for about 45-60 minutes. The zucchini didn’t roast well and was a bit mushy, but still edible of course.
Chop about two smaller sized sweet potatoes and fully submerge them in water to boil. Boil for about 20 minutes, be sure not to over boil them or they will fall apart.
While everything is cooking you can make your pesto. Combine all your ingredients into a high speed blender or food processor and combine until smooth. You may want to add more water depending on how thick you like your pesto.
Once all your veggies are done combine everything into a large bowl. This makes enough for 2 people with a bit leftover.

Note: The veggies are all very soft, so something like crunchy chips or lettuce leaves will round out the texture of this meal.

I used the rest of my lettuce leaves and I put just a dollop of the pesto sauce on top because I’m not a huge sauce fan. With chips on the side.

I am amazed by the powerful taste of garden fresh produce. 10x better than anything in the store, but I suppose that’s a given! It took me all of three days to rip through this produce. I need a garden!

Q: Did you garden at all this year? I tried to plant some cilantro, but the slugs got it…no excuses for next year! OH or winter veggies!

| 44 Comments Tagged Coffee, Coffee Master, Farm, Garden, Gluten Free, Harvest, Recipe, Vegan

Tag: Coffee Master

Early Morning Confessions

Posted at 6:50 AM by Brittany, on August 8, 2014

Garden Harvest – Summer Veggie Salad Recipe

Posted at 7:41 AM by Brittany, on August 6, 2014

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