Tag: Recipe

• Banana Buckwheat “Hikecakes”

  Posted at 5:00 AM by Brittany, on February 17, 2017

  So this happened last week. 

  

  The thing is I used to really dislike when it snowed. Borderline despised it. The snow either put a damper on my plans, or caused me anxiety because I “had to drive in it.” Before my current HR job with Starbucks I’d worked in customer service. When you’re scheduled to work in a job like that, your team relies on you to be there. There were many times I drove to work in the snow when I should have stayed home.

  I had momentary thoughts that there wasn’t quite enough snow for me to call out. How often do we tell ourselves something isn’t enough, when really it has far surpassed any quantifiable amount? Or rather it’s not something that needs a defining amount at all?

  It’s not that my job now doesn’t need me, or that I enjoy abandoning my team, but as I’ve gotten older I’ve realized it’s OK to put your safety before anything else. My commute to Seattle would have made for a treacherous adventure in this, and despite the twinge of guilt I felt for staying home, I relished in the joy of this white blanket of death.

  

  I slowed down. I savored coffee. I reflected. I found the beauty in the snow. The above photo pointed out the multiple difference species of trees that surround my house. There are five showcased in this photo, but there are more in the surrounding panoramic view. I stared at these trees for many long minutes, thinking about how thankful I am to live in a place like this.

  The snow held strong the following few days, and by day three I was ready for it to go. For me snow is best kept in the mountains, where I have a choice to spend time with it or not. Regardless I enjoyed my extra day away from work, giving me a total of six days off. Oh how I love working part time.

  

  Slowing down and staying inside inspired me to test out a new pancake recipe. I don’t often create new recipes these days for a myriad of reasons, but I was determined to find one that my body would handle. I often have to trade presentation and texture for taste, or vice versa, but I found a combination of ingredients that made my soul sing.

  Living with an autoimmune disease is a constant adventure in determining what foods will work with me, and what foods won’t. I’m at a place now on this journey where I no longer work myself into a tizzy of stress over my new lifestyle, and instead I take each challenge as a test of character. The best part about the pancakes I’ve been making is that they’re vegan, gluten free, and refined sugar free, yet they don’t taste like cardboard.

  

  They’re easy, they hold well, and they’re tasty. What they’re not is low calorie, but the beauty of using real food is that the calorie count doesn’t matter. These are my new go to hiking fuel, and for that I call these “hikecakes.” They won’t taste like pancake house cakes, but they do the job.

  All you’ll need are six ingredients, and a high speed blender (or food processor.) I wanted to find a combination of ingredients that allowed me to avoid adding sugar, and to avoid adding baking soda/powder. The sodium content of both baking soda and baking powder adds up quick and sodium is not something I handle well. A scoop of plant based pea protein provided enough sodium to give a good texture, without the added facial swelling.

  

  Banana Buckwheat Hikecakes

  Ingredients

  • 1/3 cup full fat coconut milk (from a can with NO added ingredients)
  • 1/3 cup + 1.5 tblsp H20
  • 1 medium overripe banana
  • 1/2 cup gluten free rolled oats
  • 1/4 cup buckwheat flour
  • 1 scoop pea protein (I use this brand because it’s one ingredient)
  • cinnamon (I don’t measure this, it’s dependent on preference IMO.)
  • coconut oil (for the pan)

  

  Directions

  Combine coconut milk, water, and banana in a high speed blender or food processor and blend until smooth. Add in the remaining ingredients one at a time in the order listed above, blending each before adding the next. Add more water in half tablespoon increments if necessary. Depending on the size of your banana you may need more water. Be careful not to overdo it with the water though, your hikecake texture should be thick, but it should still move.

  

  Heat a non stick pan with a glob of coconut oil and pour batter into pan, batter makes around three circular cakes slightly larger than a sand dollar. Be sure not to overdo it with the oil in the pan, but put enough to ensure the cakes won’t stick.

  Tasting notes: because these are only sweetened with a banana I added some frozen berries to mine with a drizzle of pure maple syrup. The maple syrup is optional, but I find it necessary. If you’d like to sweeten the cake itself you can swap out the tablespoons of water for maple syrup. If you don’t want to use protein powder you can add a couple tablespoons more of flour, but I make no promises on texture.

  

  Optional pairing: A piping hot cup of coffee, preferable a Latin American blend with a full body and strong cocoa and nutty notes. I’ve been pairing my hikecakes with Starbucks Organic Yukon Blend and the balance of flavors work wonderfully together.

  That’s all I’ve got for today! Just helpin ya’ll out for the upcoming pancake Sunday.

  Q: What’s your go to pancake recipe?

  

  | 46 Comments Tagged Gluten Free, Pancakes, Plant Based, Recipe, Snow, Sugar Free, Vegan

• No Bake Coconut Creme Breakfast Pie

  Posted at 7:00 AM by Brittany, on September 3, 2015

  Alternatively titled: Carrot Coconut Creme Breakfast Pie, until I realized this really had no flavor of carrot despite the full cup of shredded goodness in the crust. Believe it or not I am in fact sharing a recipe after a hard core hiatus. Not just any recipe, but one that requires putting the words “breakfast” and “pie” in the same sentence.

  

  It may be somewhat ironic that I post a pie recipe just a few days after posting about avoiding added sugars, but that’s the beauty of eating “real food,” no processed sugar necessary. Just turn your eye to the bit of honey used, at least it’s raw. 😉

  I tend to get on a solid raw food kick when the summer months hit, and this year was no exception. It’s easy to eat raw for most of my meals (don’t get me wrong, I’ll easily throw back a back of chips with a side of fresh baked scones) but for raw “treats” it requires just a bit more experimenting.

  

  After my lovely mother made a raw blueberry pie, I knew the time had come to start creating allthepies. I don’t typically go for carrot cakes or pies, but I wanted something different and carrots hold a natural sweetness that can’t be denied.

  

  Carrot cake turned into a coconut creme pie, but I’m not complaining. The crust is made from the natural goodness of nuts, dates, and carrots, while the filling rounds it out with a creamy combination of more nuts, coconut oil and cream, and sweetened with honey. Good enough to eat for dessert, but hearty enough to eat for breakfast.

  Boom…clap…BAM.

  No Bake Coconut Creme Breakfast Pie

  

  Ingredients

  For the crust:

  • 1 cup shredded carrots (pat with paper towel to remove extra moisture)
  • 1 cup medjool dates, packed
  • 1 cup raw pecans
  • 1/4 cup raw unsweetened coconut flakes

  For the filling:

  • 1.5 cup raw cashews, soaked for 2 hours and drained
  • 1/2 cup coconut oil
  • 1/2 cup full fat canned coconut milk, stirred well before measuring
  • 1/2 cup raw honey (sub maple syrup to make this completely vegan)
  • 1 tblsp vanilla

  Directions

  1. Combine all crust ingredients into a food processor and combine until sticky and malleable.
  2. Once combined, press crust evenly into a 7 in spring form pan and set aside.
  3. Combine filling ingredients in a high speed blender until well combined, and pour on top of crust mix.

  

  I sprinkled more coconut flakes on top before setting in the freezer overnight. I wanted this for breakfast, and that’s exactly what I did hence the “morning light darkness” in my photos. Sometimes when you don’t want to wait for the daylight you settle for semi decent photos. I just wanted the pie.

  

  I let mine sit overnight, but a few hours will do fine. This pie is softer than most raw pies so it will need some time to set. Once it was ready to eat, I felt it needed just a little something more….

  

  Ah there we go, and a sprinkle of cinnamon to boot.

  

  Next time you want to go for that breakfast pastry try this on for size instead. This pie fueled me on a handful of runs, including a solid 8 miler.

  Q: Pie for breakfast, yay or nay? BIG FAT YAY when it’s packed with goodness. 

  

  | 54 Comments Tagged Pie, Plant Based, Raw, Recipe

• Finding Inspiration

  Posted at 7:03 AM by Brittany, on April 6, 2015

  I really enjoy walking among tall, unique buildings.

  

  I was able to wander the University of Washington campus recently, and it reminded me of the time I visited the east coast and wandered the streets of Detroit.

  

  I find it fascinating to think about the time, efforts, and thoughts that go into designing a building. I don’t have the patience for something like that, but I sure appreciate those that do. Everyone has their niche.

  

  College campuses have a certain air about them, a calmness that comes only when you’re a visitor and not a student. I’m in another transition stage of my educational career, so I can enjoy being on a campus without the stress of actually rushing to class.

  There’s also a subtle sense of inspiration that makes me want to create something new. Perhaps it’s the fresh spring air, but either way I’m running with it.

  

  9/10 times my idea of creating something new comes in the form of food. What can I say, I love to eat. I stumbled upon these noodles while perusing the inner aisles of the grocery store, and I was immediately intrigued. I had to give them a try.

  What sold me was what I saw on the back…

  

  Fiber and protein ON POINT. The noodles were a bit chewy, but overall they were good. I threw together a random meal that turned out quite lovely.

  

  Despite the ugly color of that sauce, I assure you it was packed with power. I blended the innards of 8 tomatoes (I used the “outards” for pico de gallo and refuse to waste) around 15 beet leaves, roasted garlic, sun dried tomatoes, spices, and olive oil.

  I was extremely fascinated by the separation caused by the beet leaves phytonutrients.

  

  Red ring from the leaves, what a powerfully unique vegetable packed full of betanin!

  I imagine one thing that would have made this meal taste better would have been to enjoy it inside a unique building. Perhaps a tiny home, nestled into the woods.

  Daydreams and inspiration.

  Q: Where have you recently discovered a sense of inspiration?

  

  | 42 Comments Tagged Explore, Food, New, Recipe, Vegan

• Super Food Energy Bites

  Posted at 6:03 AM by Brittany, on March 4, 2015

  About two months ago I was gifted a bag of raw hazelnuts, and by raw I mean they were still in their cocoon of a shell. I knew I wanted to do something fun with them, but they sat on my counter for days, then weeks, then months. I was then gifted a second bag, and to avoid becoming the Filbert hoarder (did you know Filbert is another name for hazelnuts!?) I knew it was time to put these bags to use.

  There was only one problem, how would I de-shell them?

  

  I grabbed a wooden kitchen mallet, stepped outside, squatted like I was using the bathroom in the woods, and smashed over 100 hazelnuts. Talk about being connected to your food. I then took my fresh nuts and made the inevitable. Hazelnut butter!

  

  This has been on my foodie bucket list FOREVER, and I finally did it. OH.MY.GOODNESS. The flavor, unreal. AND IT WAS WARM. I added cacao (my latest obsession, not to be confused with cocoa) and stevia for a chocolate version.

  AND THEN I made these…

  

  Chocolate Hazelnut and Golden Berry Energy Bites

  Ingredients

  • 1 cup dry whole grain oatmeal
  • 1/2 cup ground flaxseed
  • 1/2 cup chocolate hazelnut butter*
  • 1/4 cup of honey + 1 tblsp
  • 1 tsp vanilla
  • 1/4 cup golden berries
  • 1/4 cup dried cranberries

  Directions

  Simply combine your dry ingredients first, and then pour in your wet. Mix until WELL combined. Once combined, set in the fridge for 10-15 minutes to set. Once set, roll into bite sized balls, makes anywhere from 8-12 depending on your size preference.

  

  *Note: I used my homemade cacao hazelnut butter, but you can use any kind you’d like. Add 1-2 tblsp of raw cacao to your nut butter (make sure it’s still creamy) if yours is without it.

  The golden berries have a slight citrus bite to them, which balanced out the rich and creamy hazelnut butter. Golden berries and cacao are both super-foods, which basically means you’re eating a ball made of super powers. Not to mention the energy boosting powers of raw nuts, and flaxseeds too. Have I sold you on these yet?

  

  Oh hey there golden berry.

  These bites helped power me through my eight mile run on Sunday, which then resulted in a new to me taste courtesy of the Whole Foods hot bar.

  

  

  See those crunchy clusters in the middle? Fried tofu. I can now die happy.

  I’d happily run 10 more miles just to eat those clusters again.

  

  Good thing I have some energy bites left.

  Q: Ever made your own nut butters? It’s time consuming, but so worth it.

  

  | 71 Comments Tagged Energy Bites, Garmin, Recipe, Run

• Nontraditional Ways to Eat Things

  Posted at 7:01 AM by Brittany, on January 20, 2015

  A quick note before I jump into this post: as I type this I’m running off of 1.5oz+6oz+12oz+anentirefrenchpress of coffee, which equals a lot of coffee. I cannot be held responsible for what I do or say within the next few paragraphs.

  I also just got back from a run. Adrenaline is at an all time high. Disclaimer complete.

  

  Plus two treadmill miles.

  I like to live life on the wild side. For me that consists of staying awake until 9PM, not wearing deodorant, going 6mph over the speed limit instead of the allowed 5mph, and taking traditional food items and making them…well…nontraditional.

  I also sometimes like to drink a shitton of coffee like I mentioned above. I assure you that’s not an everyday occurrence, but that’s a story for another time.

  Nontraditional food pair #1: Dates and chips on a sandwich.

  

  Not just any sandwich, but an almond butter and cinnamon sandwich. Ever subbed dates for your jelly/honey/WhateverYouUseForSugar? Do it. I hope by now in your life you’ve put chips on your sandwiches, and if you haven’t do that too…do that yesterday. What you might not have tried is chips on your nut butter sandwich.

  This genius idea was presented to me by my younger brother. I’d always had chips on the side to balance the texture/salty/sweet/spice for my face hole, but this combination of everything in one bite is so.legit.

  Nontraditional food pair #2: Sweet potato and banana pudding. For breakfast.

  

  I’ve been on a huge pumpkin kick the last few months. I eat an entire can mixed with protein, cinnamon, some kind of crunch topping, and once in a while some almond butter. When faced with the “I’m out of pumpkin” dilemma I decided to try a sweet potato instead. HOLY BUTTERSCOTCH! It tasted like pudding.

  

  Pudding so good you need Buzz Lightyear to guard it from the cats.

  I blended a large (baked) sweet potato with a frozen banana, cinnamon, a scoop of (plain) protein powder, one dropper full of liquid NuNaturals vanilla stevia, and enough water to blend. Topped with another banana and granola for crunch.

  Best part? No can! Ob.Sessed.

  Nontraditional food pair #3: Chocolate avocado pudding with coconut milk.

  

  This is not a new combination, avocado puddings have been around for a while, but THIS one…THIS recipe made me a slave to my fridge. I wish I were kidding, but I woke up TWICE at 2am craving this stuff. It was quite a sight to see me in the kitchen at 2am, spoon in hand, chocolate on face. No shame. OK maybe a little shame.

  

  I’ve made avocado pudding before, but hated it. It tasted WAY too much like avocado. The banana in this recipe is KEY. It must not be omitted. Topped with pure coconut milk (the fuller the fat, the better) and a sprig of mint for a refreshing finish!

  

  Chocolate Pudding

  •  2 overripe avocados
  • 1 frozen overripe banana
  • 1/2 cup vanilla almond milk
  • 1 heaping tblsp raw honey
  • 2 tblsp room temperature coconut oil (semi solid)
  • 1 tsp pure vanilla
  • 1/2 tsp GROUND chia seeds
  • 1/3 cup cocoa powder
  • 2 dropper fulls of liquid Nunatural vanilla stevia

  –Combine everything into a high speed blender or food processor in the order listed above (liquids/mushy items on the bottom to blend easier.) Once well combined place pudding into the fridge to set for at least 30 minutes.

  I topped mine with both full fat and low fat canned coconut milk, but I found the full fat to be more ideal for a topping due to its thick texture. If you’re looking to minimize some of the fat, low fat works with some chia seeds to thicken. Add a dropper full of stevia for added sweet. I never thought I’d see the day I liked anything stevia related.

  

  I draw the line with this pure liquid though, and still don’t like any other stevia products. It weirds me out and the aftertaste is too much for me. I’ve always been a “real deal” sugar kinda girl, but to minimize my consumption this vanilla bottle gets some good use. I blame this girl for sending it to me.

  Now if you’ll excuse me, I have some mac and “cheese” to finish.

  

  …with added spinach, tomato, and tempeh, because keeping it plain would be too traditional…

  Q: What are your favorite nontraditional food combinations?

  

  | 104 Comments Tagged Chocolate, Recipe, Running, Vegan

• The Birthplace of Coffee – Ethiopia Tasting

  Posted at 6:55 AM by Brittany, on January 15, 2015

  When I first started working at Starbucks I swore by Pike Place roast. I never ventured into new coffee territories or tried anything new, it was always a tall Pike. Then I started tasting different blends, becoming more interested in the science behind coffee, and what was once a simple cup of coffee became a full blown passion.

  

  Or obsession, you decide.

  I still remember the first time I had the coffee that changed my mind about Pike Place (which is now one of my last choices.) A single origin medium roast, straight from the birthplace of coffee – Ethiopia. This coffee came to Starbucks in 2013, and quickly became my favorite medium roast. I suggest it to others quite often.

  

  I consider my coffee palate “more experienced” then it was when I first embarked on my Starbucks journey. Detecting certain flavors and bean combinations is one of my favorite aspects of my job. That and discussing tasting notes with fellow coffee lovers.

  It’s no surprise I love doing coffee tastings, and the week before my Arizona adventure I was able to do FIVE at work tastings. Some with coworkers, and some with customers. One of my tastings involved this beautiful coffee and a treat with these vegan marshmallows. I hadn’t had a rice crispy treat in….8 years?

  Be still my heart this recipe rocked my face.

  Peanut Butter Chocolate Marshmallow Bars

  

  Ingredients

  • 3 tblsp coconut oil
  • 4 cups Dandies Mini marshmallows
  • 1/2 cup creamy peanut butter
  • 6 cups Trader Joe’s rice cereal
  • 1 packet Trader Joe’s semi sweet chocolate chips (12 oz)

  Directions

  1. Melt coconut oil over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in peanut butter until well combined.

  2. Add rice cereal and stir until cereal is coated. Pour mixture into a large pan coated with cooking spray or oil. Melt chocolate chips over low heat, and stir constantly until melted. Pour chocolate over the marshmallow mixture and let stand until firm.

  Tasting Notes: Ethiopia is a single origin medium roast coffee with strong cocoa notes and a velvety smooth finish. The chocolate on top of these bars captured the cocoa notes beautifully, and the smoothness of these beans complemented the peanut butter perfectly. My taste-buds were singing all day long. Perfect pairing.

  

  Swoon.

  It’s things like this that shows me how coffee is so much more than a jolt of caffeine or a mid day pick me up. It’s a moment to connect with people around you, to broaden your mind on flavors, combinations, and origins. There are so many different options, and I love every opportunity I get to learn and explore.

  Q(s):

  • What’s your favorite at home roast, and why!?
  • Ever made your own marshmallow bars?

  

  | 75 Comments Tagged Chocolate, Coffee, Coffee Master, Recipe, Starbucks

• Chocolate Caramel Peanut Bites

  Posted at 7:22 AM by Brittany, on January 8, 2015

  It’s not often I make a treat so delicious that I jump through hoops of fire to share them. These caramel bites are one of those treats, but I’ll explain more in a minute.

  I’d been wanting to try a plant based caramel sauce for quite some time now and after perusing the world wide web for ideas, I complied a few different recipes to come up with this one. Delicious with chocolate, but also a star on its own. 
  

  Now back to my aforementioned fire jumping story. When attempting to photograph these delicious bites, my cameras SD card decided it wanted to go to Hawaii..indefinitely. You can imagine my dismay when wanting to document this caramel, because clearly when on vacation things like this become very important.

  This picture was one of the many failed results.

  

  I’m all for abstract art, but these wonky photos just weren’t going to work. After many failed attempts I decided to try plan B. I took a different SD card, plugged it into my camera and voila. I probably tried five times to get the photos. Oye.

  

  I guess you could say I wanted documentation bad enough.

  

  Chocolate Caramel Peanut Bites

  

  Inspired by DamyHealth

  For the chocolate

  • 1 Cup Virgin Coconut Oil
  • 1/2 Cup Raw Cacao Powder
  • 1/4 Cup Natural Maple Syrup

  For the caramel

  • 10-12 Large Soaked Medjool Dates
  • 2 Tbsp Raw honey
  • 2 Tbsp Almond Butter
  • 2 Tbsp Coconut Oil
  • 1 1/2 Tsp Vanilla Extract

  Directions

  1. Take the pit out of your dates, and let soak for 15-20 minutes/while prepping everything else.
  2. For the chocolate – place all ingredients into a high speed blender or food processor and blend until well combined. Set aside.
  3. For the caramel – place all ingredients into a high speed blender or food processor and blend until well combined.
  4. Coat small muffin tin with a layer of chocolate, thick enough for the bites to pop out easily. Layer in caramel, and top with more chocolate. Once covered I added a few raw peanuts for extra crunch.
  5. Place bites into freezer until hardened. I left mine in the freezer until I was ready to eat them. The coconut oil makes them a bit soft if left out at room temperature.

  From my Instagram

  You’d better believe I brought these to work for a coffee tasting. They went great with one of Starbucks Reserve Coffee’s: Columbia El Peñol. Also paired with dried fruit, we hit all the tasting notes of nuts, fruits, and chocolate. Total tongue party.

  When it was all said and done, I enjoyed this recipe as more of a “bowl” than a bite. Same layering directions, but into a small bowl to eat with a spoon. Or hands.

  Q: Would you have given up after the first camera fail, or persevered to get the photo? I almost gave up, but alas I did not. 

  

  | 76 Comments Tagged Chocolate, Coffee Tasting, Recipe, Starbucks

• “Nearly Raw” – Chocolate Banana Coffee Squares

  Posted at 6:28 AM by Brittany, on December 27, 2014

  I know what you’re thinking, “nearly raw, how can you be nearly raw?” Said in a tone similar to Hermione Granger upon meeting Nearly Headless Nick. Aside from a couple ingredients in this recipe everything is raw, thus “nearly” raw.

  Just roll with it.

  

  Christmas has come and gone, which means it’s time for the next seasonal coffee at Starbucks. Casi Cielo is back (available to the public soon) and this meant a coffee tasting was in order. A smooth, single origin coffee with notes of lemon and cocoa.

  I paired this with a creamy, chocolate bar made from dates, bananas, and almonds. Naturally sweetened with honey and maple, & topped with ground coffee of course.

  Chocolate Banana Coffee Squares

  

  Ingredients

  • 12 medium sized medjool dates
  • 1/2 cup dark chocolate salted almonds <—definitely not raw
  • 1/4 cup raw walnuts
  • 2 medium sized ripe bananas, the spottier the better
  • 1/4 cup raw almond butter
  • 1.5 tblsp raw honey
  • 1.5 tblsp maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tblsp fresh UNbreweed ground coffee beans ( I suggest a coffee with natural cocoa notes, but if you don’t care use whatever. I used Starbucks Ethiopia beans)
  • pinch of lemon zest (optional)

  

  Directions

  First: Soak your dates in warm water for about 30 minutes. Once soaked, add dates into a high speed blender (or food processor) along with chocolate salted almonds, and walnuts. Blend or mix until well combined and then pour into a medium sized pan, about 8 x 6 in. Spread date mix evenly into the pan.

  Second: Blend your bananas into a mash, and then add almond butter, honey, maple syrup, and cocoa powder. Blend until well combined. Pour this mix onto the evenly spread date mixture and spread evenly. Sprinkle coffee grounds over the top and swirl into the mix until no dry particles are visible. Or you can blend this in before pouring.

  Once everything is combined place into freezer to set. Freeze time may vary, and I left mine to set overnight. These are very creamy and need to stay in the freezer when not being consumed. Eating the entire pan can help prevent melting.

  

  I decided not only did these squares need a dust of lemon zest, they needed ice cream, and an affogato shot. I needed an adult ice cream sundae.

  Tasting Notes: The cocoa matched perfectly, and the lemon zest on top complemented the lemon notes within the beans. I was surprised by how the flavors in the coffee really brought out the banana flavor of the bars. Next time I think I’ll try this pairing without the bananas because although delicious, the banana flavor was a bit strong for this specific coffee tasting. I still ate a handful with a side of coffee.

  

  A perfect way to end the Christmas season.

  Q: What’s your favorite “raw” recipe? 

  

  | 41 Comments Tagged Coffee, Coffee Master, Coffee Tasting, Recipe, Starbucks

• Starbucks Christmas Espresso Coffee Tasting

  Posted at 3:42 AM by Brittany, on October 28, 2014

  Over the summer I took a general biology class to kick start my back to school adventures. It was the first of four classes I needed to take in order to apply to a holistic nutrition program, and it was a fantastic class. It wasn’t easy, but it also wasn’t hard. I learned a lot and had plenty of free time to spend my summer in the mountains.

  

  

  

  Fast forward to now and my life consists of chemistry and Starbucks. One of these is not like the other. By that I mean I love my job, and I hate my class. I’m in a constant mood of “blah” and I miss my mountain adventures. Things feel chaotic and I am no longer in a constant place of zen.

   

  

  I’ve realized spending each and every day stressing over one class is doing nothing but damage. My grade isn’t benefiting from my stress, and my happiness is nonexistent. In an attempt to balance my life again I’ve decided to focus on myself, and not feel guilty about it. When I’m done with my school work for the day – I’ll be done. I will do something for myself and not think twice.

  OK I may think twice at first, but in time I hope to balance out my work and play. I started with an at home coffee tasting pairing Starbucks 2014 espresso blend with a pumpkin fudgy cookie.

  

  Life is too short to be miserable, and this class is not worth my stress. If I do the work, I know I will be fine. So I put away my books and turned on my oven to create this mouthwatering pairing.

  These cookies are VERY rich, but mildly sweet. Think of them as a breakfast cookie, making them an acceptable pairing for your morning cup of coffee – specifically this espresso roast.

  Pumpkin Fudgy Truffle Cookies

  

   

  Inspired by MyWholeFoodLife Chocolate Pumpkin Cookies

  Ingredients

  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 3/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 2 tsp cinnamon
  • 1/3 cup raw/organic cacao nibs

  Directions

  1. Preheat oven to 350F
  2. Combine all items except the nibs in a food processor or large bowl and mix until well combined. Add in the nibs and scoop each cookie onto a lined baking sheet, or use a pizza stone like I do. This made 12 cookies.
  3. Bake for 12-15 minutes or until tops are firm and center isn’t mushy.

   

   

  

  These cookies are soft like a truffle, fudgy like a brownie, and round like a cookie. It’s the best of all three worlds. The raw nibs balance out the sweetness of the maple syrup, but for a sweeter cookie use regular chocolate chips instead. I’m trying to behave with my sugar intake. Trying.

  Tasting Notes: The espresso blend has a caramelly sweetness to it that pairs beautifully with flavors of pumpkin, cinnamon, and spices. The acidity is low and the body is full helping to enhance the pumpkin flavors of these cookies. Each bite and each sip came together holding hands like two preschool kids on the playground. Two thumbs way, WAY up for this blend.

  

  This coffee will be available to the public sometime next month. I know it’s not even Thanksgiving yet, but I just couldn’t resist this deliciously smooth coffee. A warm cup of the holidays is the perfect way to slow down & appreciate life one day at a time, wouldn’t you agree?

  

  Q: What are your go to activities when you’re in need of some balance? For me I need to explore, bake, run, blog, or simply enjoy a good book or tea with a friend. 

  

  | 62 Comments Tagged Coffee, Coffee Master, Coffee Tasting, Gluten Free, Recipe, School, Starbucks, Vegan

• Squashed

  Posted at 3:46 AM by Brittany, on October 21, 2014

  A few weeks ago I purchased “all the squash.” I wanted to do something fun with each of them, and I think I accomplished just that. Below are the random creations I came up with for five different types of squash. I don’t have recipe measurements because I usually just throw things together, but this will give you an idea of different flavor combinations to experiment with!You’ll see I used the outer “shell” of each squash as my bowl. Eating directly out of the squash shell is almost more fun than tormenting small children. Almost.

  Spaghetti Squash

  Named for its string like consistency, this squash is a fun substitute for noodles.

  

  In the mix: olive oil, nutritional yeast, pepper, jalapenos, broccoli and cauliflower.

  

  Butternut Squash

  The squash with a funny name and an equally funny shape. Borderline inappropriate for both…

  

  In the mix: Sauteed kale, cubed/roasted butternut squash, cranberries, cashews, olive oil, salt, pepper, and (un-pictured) quinoa.

  Leftover butternut squash was consumed for dessert with almond butter.

  Kabocha Squash

  The squash I want to wear as a hat.

  

  In the mix: Quinoa and gluten free penne pasta with tomatoes and brussels sprouts, topped with a vegan “cheese” sauce.

  For the sauce

  • 1/2 cup almond milk
  • 1/4 cup nutritional yeast
  • 1 tblsp gluten free flour
  • 1/2 tsp yellow mustard
  • 1 clove (chopped) garlic
  • pinch of salt

  Combine all ingredients into a sauce pan and heat on low for about 4 minutes. Stir often until sauce becomes thick. I paired this with 1/2 cup (precooked) quinoa, and 1 cup (precooked) penne.

  Acorn Squash

  A squash that resembles an acorn. Ever seen a squirrel try to eat one of these?

  

  In the mix: Cinnamon topped honeycrisp apples baked right into the center of the squash. Drizzled with a dash of raw honey to bring out the sweetness of the apples.

  Pumpkin

  October would not be complete without pumpkin, the quintessential fall squash. Pie pumpkins are perfect for making a meal or a treat. Naturally I chose treat.

  

  In the mix: Pumpkin Joe’s O’s, cashew butter, cinnamon, and vanilla coconut ice cream.

  Perfect ending to the squashed adventures.

  Q: What’s your favorite squash recipe? INSPIRE ME, leave a link in the comments!

  

  | 49 Comments Tagged Fall, Pumpkin, Recipe, Squash, Vegan

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