Tag Archives: better choices

Watermelon Salad with Avocado, Feta, Mint and Pomegranate Dressing

2 Jun Watermelon Salad with Avocado, Feta, Mint and Pomegranate Dressing

Whew!  The blog has been silent for quite sometime, but I have a good excuse…

We packed up Baby Bird for her first international jaunt to Paris and Ireland (Yes, I realize that it sound weird to list a city and then a country as separate destinations, but I figured it was easer than listing every town we visited in Ireland!) where we all ate entirely too much bread and cheese for 15 days.  But we ran it off…

The Hubs on a morning Paris run

The Hubs on a morning Paris run

The Hubs completely dominating The Cliffs of Moher

The Hubs completely dominating The Cliffs of Moher

International travel even has a way of making ME look like a competent runner

A little run through The Burren- International travel even has a way of making ME look like a competent runner

So I guess we sort of had baguette immunity since we were running.  That’s a thing, right?

We’ve only been home a few days- we are currently struggling to get a toddler back on the correct time zone… YIKES!- and I’m trying to keep things simple, so when we got an invite to a friends house for dinner* I went with my very favorite, super simple summer combo of watermelon and feta for our addition to the fete.  Just to be fancy, I jazzed it up with avocado, mint, and a pomegranate simple syrup that were still all very easy but felt slightly elevated.

To be clear, this is the salad that will accompany me to all gatherings in the next few months.  So if you invite us over, don’t you add this to your menu and then expect me to arrive with a berry crostada embellished to look like the American flag.  You’ve been warned!

Okay, okay… if you ask really nicely, I’ll still show up with a patriotic dessert.

But you better have plenty of watermelon salad!

 

*If you invite people over for dinner after they’ve been out of town with a toddler for awhile, you are totally awesome.  Chances are anyone traveling with kids is exhausted and looking for any excuse to not have to cook a meal at home… and then clean it up!

Watermelon Salad with Avocado, Feta, Mint and Pomegranate Dressing

Watermelon Salad with Avocado, Feta, Mint, and Pomegranate Dressing

  • about 1 lb watermelon, cut into 1/2 inch cubes
  • 2 avocados, cubed
  • 6 oz solid feta, cut into 1/4 inch cubes
  • 2 sprigs of fresh mint
  • 1 cup unsweetened, pure pomegranate juice
  • 1/4 cup organic sugar
  • 1/4 cup maple syrup

In a small saucepan, bring pomegranate juice, sugar, and maple syrup to a simmer and reduce to form a thin simple syrup.  Set aside in a container to cool.

Layer watermelon, avocado, and feta in a large serving bowl.

Pick the mint leaves from the springs and chiffonade.  Sprinkle leaves across the top of the feta layer.

Serve with dressing on the side (the most attractive presentation) or toss with simple syrup dressing just before serving.

 

#BetterGoodThings- Marathon Lasagna Rolls

28 Apr #BetterGoodThings: Marathon Lasagna Rolls- a healthier and easier lasagna with bison and cottage cheese

#BetterGoodThings: Marathon Lasagna Rolls- a healthier and easier lasagna with bison and cottage cheese

 

Yikes!  The disorganization of my mind is spilling directly over onto the blog.

Guess what day it isn’t?

It isn’t the third Thursday of the month.  That’s the day that Better Good Things is supposed to grace the headlines on the blog, but this month that day rolled by long ago in what was a haze of Boston Marathon prep for me (and STAAR test madness for Evin).  Just to be clear- that didn’t mean that I didn’t create and share this recipe with my family in time for my deadline… it just meant I forget about y’all.

*hangs head in shame and looks up with endearingly sad puppy-dog eyes*

I am sorry.  I’m the blogging equivalent of your super flakey friend this month.

You know the friend who always makes really ambitious, elaborate plans with you to go on a fabulous girls’ trip in the not-too-distant future and then becomes vaguely busy the closer the date grows?  Yeah.  That one.  (Which reminds me- I think I might be slightly committed to trips to both the Amalfi Coast and Vegas that I need to start side stepping out of pretty soon… because I’m totally busy… with things.)

For April, Evin and I chose to “better up” lasagna- a beloved favorite in many a kitchen- which launched us into a great philosophical debate.  Are we “easying up” healthy things or “healthying up” easy things when we are engaged in our “bettering?”  And really, how do you define healthy?  And what is actually considered easy?

Too many questions.

Honestly, who knows!  I love that we went with Better Good Things in place of Healthier or Easier because it just means that we can make it whatever the heck we need it to be that month.  Whenever we want for that matter as we’ve so proved a good 10+ days late.

As luck would have it, this month better means both healthier and easier in my book.  I created lasagna rolls that make portioning easy (hooray!) and that cut back on the fat while upping the protein ante with cottage cheese in place of obscene amounts of ricotta and mozz as well as bison in the place of beef.  It’s pretty amazing, it packs well for lunch, and it can be frozen in the pre-bake stage for later use.

To make matters even better on my end, this became the only non-bland pre-race meal my husband could stand in the week leading up to Boston so we have dubbed them Marathon Lasagna Rolls.  They will definitely keep their place on our pre-race menu from here on out!

Looking for Evin’s lasagna take?  Standardized testing for elementary students really sucks, so she hasn’t gotten around to it because cheering her son through an unnecessarily stressful testing situation is way more important than getting creative with lasagna noodles.  Everyone say a prayer, light a candle, or rake your Zen garden for The Boy over at Food Good Laundry Bad as he braves the testing gauntlet!  When she’s got hers up I’ll update and share the link.

 

*UPDATED*  Evin rocked this month with Slow Cooker Lasagna which she claims is “not a recipe.”  Part recipe, part how-to, it’s 100% genius and definitely an idea that I’m glad to have in my arsenal for busy days!

 

#BetterGoodThings: Marathon Lasagna Rolls- a healthier and easier lasagna with bison and cottage cheese

Gimme a break- Rolled up pasta isn’t inherently gorgeous… but it is really yummy!

Marathon Lasagna Rolls

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbs dried parsley flakes
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 1 1/2 tsp dried marjoram
  • 1 lb ground bison
  • 12-15 lasagna noodles
  • 10 oz ricotta
  • 2/3 cup small curd cottage cheese
  • 2/3 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 jar organic marinara
  • salt and pepper
  • olive oil

Directions: Heat 1 tbs of oil over medium heat.  Saute the onion and cloves until soft and fragrant.  Add the bison to the pan.  Over medium/medium-high heat, break up bison into large pieces.  Add spices and cook through, breaking up into small pieces as you cook.  Season with additional salt and pepper as desired while browning meat.  Set aside.

Bring a pot of water to boil.  Add lasagna noodles, along with a dollop of olive oil, and boil for about 6 minutes.  Drain.

In a large bowl, combine ricotta, cottage cheese, shredded mozzarella, grated parmesan, and the ground bison mixture.

Grease a 9×13 baking dish with olive oil.

Working with one lasagna noodle at a time, lay out each noodle and spread with a generous 2 tbs of filling.  Roll up and place in baking dish.  Once baking dish is full, top lasagna rolls with sauce and cover with foil.

Bake at 400 for 30 min.

To freeze in individual portions: Follow the recipe directions through assembly but instead of preparing it in a 9×13 baking dish, spread them out on a cookie sheet to flash freeze them. Once they are mostly frozen (30 minutes to 1 hour), place them into freezer bags and freeze. When serving, place your preferred number of frozen lasagna rolls in a baking dish and top with sauce. Put foil over baking dish and bake at 350 for 60 minutes, or until heated through. The time will vary based on number of rolls.

Crispy Farro Bars

16 Apr Far better than rice crispy treats... Crispy Farro Bars

Far better than rice crispy treats... Crispy Farro Bars

Yesterday evening as I was at the pharmacy picking up prescriptions I just may have purchased four Cadbury Eggs and two Reese’s Peanut Butter Eggs (vile I know… DON’T JUDGE ME!).  The pharmacist smiled, “Preparing for Sunday?”  I hung my head sheepishly.  I can’t and wont give Baby Bird chemical storm candy… but for me? Ugh… okay…

So they weren’t a tiny Easter stash for my child, they were for a full grown adult who knows better.

“I’ve got a toddler with hives… so they’re actually all for me.  Tonight.  Like, in the car,” I confessed, trying to shrink and disappear- digging in my purse for my sunglasses and any other suitable disguise items in case I ran into anyone on my way to the car (or as I sat in my car  binge eating candy eggs).

In lieu of judgement, he offered an earnest suggestion.  “Try making rice crispy treats!,” he said. “This started out as a rotten day.  I’ve had three rice crispy treat and somehow everything seems better!”

It didn’t prevent me from the impending Easter candy massacre, but is was a very sweet sentiment.

And I totally get it, because rice crispy treats are amazing!  Most of use grew up with them, they are inexpensive to make (even when subbing in the organic, non-GMO version of everything), and they will completely dominate a bake sale fundraiser.

Despite it’s lack of real nutritional value, the purist (organic, non-GMO) version of the rice crispy treat will always exist in my kitchen.  I’m an American.  I live in the South.  There will always be a place for it.

In our house, the humble rice crispy treat has also given birth to an elevated offspring- the crispy farrro bar!

It keeps its lineage’s simple gooey, square shaped goodness but gains depth and complexity thanks to the puffed farro and the addition of rich and slightly salty chocolate hazelnut butter.  I urge you to stay away from Nutella in this instance- eat it with a spoon and I wont judge you should you choose (remember the Easter candy debacle above) but it contains its fair share of unnecessary ingredients- including soy- which give it an unnatural smoothness and slightly mask the true flavors that make this bars a stand out.  Amidst the melty marshmallows, you want this fella to scream rich chocolate, sweet hazelnut, and malty farro.

And these will still clean up at a bake sale- even if, every once and awhile, you have to describe them as being “like eating a rice crispy treat with Nutella.”

And just like that, I have treat envy.  The pharmacist was right- I should have left the chocolate eggs and gone home to make some more crispy farro bars!

Far better than rice crispy treats... Crispy Farro Bars

 

Crispy Farro Bars

  • 3 tbs butter
  • 12-15 oz marshmallows
  • 1/2 cup Justin’s chocolate hazelnut butter
  • 4- 4 1/2 cups puffed farro cereal, unsweetened

Directions: Line an 8×8 baking pan with parchment paper

In a medium saucepan, heat butter and marshmallows over medium low heat until marshmallows are melted.  Stir in hazelnut butter until well combined.

Remove from heat and stir in farro cereal.

Pour mixture into prepared baking pan and press down evenly with oiled hands (Careful- it’s hot!) or with another sheet of parchment.

Allow to cool before cutting.

 

 

Homemade Oat and Seed Granola

9 Apr Homemade Oat and Seed Granola with oats, salba, chia, pepitas, and flax

As I recently filled you in, I’m on a mission right now to keep The Hubs feeling full while watching his race weight as we continue the countdown to Boston.  This task is far more difficult than one might expect; on one hand he is the most relentlessly driven, self-disciplined person I’ve ever met, yet on the other- as soon as it’s territory he doesn’t have to dominate (read: any and all of the choices on the food he consumes)- he very willingly relinquishes all control.  Don’t read into this as a complaint, I take great pride in the fact that such a capable, intelligent person would entrust his diet to me fully.  It does mean that I have a very important job.

It also mean that my phone features a constant feed of questions about what he can and cant eat.  Which is pretty adorable:

text collage

A donut? Are you serious?

See… adorable.

In order to keep Mr. Adorable away from the donuts on the road to Boston, I try to send a variety of tasty, wholesome snacks along each day to help keep him feeling satisfied.  Granola is the absolute easiest option since it can be consumed a variety of ways- dry as trail mix, sprinkled over yogurt or cottage cheese, layered over sliced bananas and fruit, or in a bowl with alt-milk and a spoon.

For me, granola is one of those foods it makes me sick to think of purchasing because the store bought versions are A) infuriatingly expensive in comparison to their raw ingredients and prep effort level, B) normally contain lots of unnecessary salt and refined sugar, and C) are always lacking just a little something that would make it exactly what you wanted… but that you could easily make at home in the perfect, custom manner.

Chances are, you have the basic raw ingredients hanging out in your pantry just waiting to be used.  See what I mean:

  • 2 cups whole rolled oats
  • 1/2-3/4 cup nuts, coarsely chopped
  • 1/4-1/2 cup seeds
  • 1/3 cup dried fruit (coarsely chopped if using apples or apricots)
  • 1/2 tsp of sea salt or kelp flakes
  • 4-6 tbs of honey or maple syrup
  • 2 tbs of coconut oil

From there you can get fancy with a pinch of this or a dash of that, but in the end it’s really all the same.  It ends up being a great way to use up odds and ends in the pantry- which is far more eco-friendly and budget conscious than buying store bought.

Granola making (and consuming) rarely looks the same way twice in this household, but I do have a favorite framework I like to work around that includes lots of fabulous seeds and other little nuggets of scrumptious goodness.  Give it a go in your kitchen, but don’t be afraid to change it up to your liking.  And- MOST IMPORTANTLY- don’t turn it into something that necessitates a trip to the grocery store… use up what you’ve got in that pantry.

Unless, of course, you aren’t yet someone who stocks oats, seeds, and grade B maple syrup. In that case, get thee to the market PRONTO!

 

Homemade Oat and Seed Granola with oats, salba, chia, pepitas, and flax

Homemade Oat and Seed Granola

  • 2 cups whole rolled oats
  • generous 1/2 cup raw almond, coarsely chopped
  • 1/4 cup pepitas
  • 2 tbs salba
  • 2 tbs black chia seeds
  • 2 tbs quinoa (raw)
  • 2 tbs golden flax seeds
  • 2 tbs shredded, unsweetened coconut
  • 1/3 cup dried cherries
  • 1/2 tsp kelp flakes
  • 1/2 tsp cinnamon
  • 4 tbs grade B maple syrup
  • 2 tsp local honey
  • 2 tbs coconut oil, melted
  • slash of vanilla extract
  • splash of almond extract
  • generous pinch of sea salt

Directions: Preheat oven to 300 degrees F.

Combine all ingredients in a mixing bowl and, using a silicone spatula, toss well to incorporate.  Spread on a baking sheet lined with parchment paper.

Bake for 15 minutes.  Remove from oven, toss, and return to bake for 10-15 minutes more.

Allow to cool completely on baking pan before serving of storing.

*Frequency of tossing during cooking as well as length of cooling time will affect the size of your granola clusters.  If you like chunkier granola, toss less and allow to cool completely undisturbed.

Will keep in airtight container for about 2 weeks in fridge.

Beef and Quinoa Taco Bowl with The Mother of All Taco Seasoning

25 Mar The Mother of All Homemade Taco Seasoning

Beef and Quinoa Taco Bowl- Perfect for endurance athletes!

Here we are y’all… a month past Austin Marathon and I’m still avoiding writing about it.  I’ll get there, but there are so many other things going one and the fact that it doesn’t really count as a race because I basically strolled through the second half makes it feel pretty unnecessary to even recap.  Besides, I’m SO BEHIND on recipes right now it seems the recap will have to be squeezed in amidst far more interesting and yummy topics.

And, since I’ve currently got a backlog of recipes half written and ready to post, this is the perfect time to delay them further to write about what I’m making a this very moment in my kitchen.  Obviously, that makes perfect sense!

Boston Marathon is just a month away, so logically The Hubs is facing an achilles injury with less than four weeks before he has to line up in Hopkinton.  No bueno!  Luckily, we’ve got a little time and a lot of awesome resources so we aren’t concerned.   Who needs long road runs when you’ve got access to an AlterG and 3 hour aqua jogs (in a 25 meter pool none the less… The Hubs has deemed it the “actual insanity workout”)?  Dedication and hard work trump perfect circumstances every time, mostly because perfect circumstances don’t exist.

What does this have to do with food?  Major changes in training intensity this close to a race coupled with an injury mean we need to keep a careful eye on his weight and nutrition- even more than usual.  Every calorie has to count big time in terms of nutrient density.  Which means bye bye to refined carbs and the sugary treats that he loves to sneak!  I have to make sure he is satisfied and nourished enough that he doesn’t have the desire to snag a candy treat when I’m not around.

It also means making dinners that can be packed up as lunches for the next day because I’ve got my hands full at night ensuring I pack the right combination of snacks to keep him full… but not too full.

Last week, I brought a tray of my made-over mac and cheese to my friend Laura’s house for a lunch playdate, and she served me a quinoa side dish very similar to the one I feature here that I promptly mixed in with my serving of mac- and it was delicious.  I quickly realized that the concept of her quinoa side dish would be a versatile one that I could draw on for years to come.  As I made my menu plan for the coming week, the memory of that little quinoa side kept shouting at me in my brain “Top me with ground beef and serve me over salad!”

If you’re a distance runner or endurance athlete, you’re probably pretty familiar with skillet style meals- brown some meat, dump in beans and tomatoes, and serve over rice.  While easy, I’m not a huge fan because skillet meals lack texture or color interest- they are meals of necessity and not enjoyment.  This beef and quinoa taco bowl is just as easy, but far more flavorful and offers levels of interest for your eyes and your palate.

I make my own taco seasoning, and you should too.  Mine is spicier and smokier than the one my friend Laura makes and serves mixed straight into the quinoa , but that’s the beauty of making your own spice mixes- you can make them perfectly to your liking.  I served the beef and quinoa over mixed baby herb greens, but you can just as easily use it to stuff an tomato, a pepper, or an avocado… or wrap it up in a spelt tortilla.  Top it according to your nutritional needs and taste preferences- plain kefir (instead of sour cream), queso fresco, or diced avocado.

The Mother of All Homemade Taco Seasoning

Homemade Taco Seasoning

  • 2 tbs chipotle chili powder
  • 1 tsp smoked sweet paprika
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp organic sugar
  • 1 tsp Chihuahua de Mexico wood smoked salt
  • 1/2 tsp smoked tomato powder

Directions: Mix all spices in bowl to combine.  Store in an airtight container.

Beef and Quinoa Taco Bowl- Perfect for endurance athletes!

Beef and Quinoa Taco Bowl

  • 1 cup quinoa
  • 2 cups water or veggie broth
  • 2 cloves garlic
  • 2 tbs+ of homemade taco seasoning
  • 1 lime
  • 1 cup frozen corn kernels, thawed
  • 1 cup cherry tomatoes, diced
  • 1/4 cup packed cilantro leaves, finely chopped
  • 1/4 a small red onion, finely diced
  • 1 lb grassfed, lean ground beef
  • grapeseed oil
  • serving options: plain kefir, queso fresco, mixed baby greens, avocado

Directions: Rinse quinoa well and drain thoroughly.  Bring veggie broth or water to a boil in a small saucepan.  Add quinoa and I smashed garlic clove to the broth.  Cover, reduce heat, and simmer for 15-20 minutes until most of liquid is absorbed.  Remove from heat, uncover and fluff with a fork.

Thinly slice remaining garlic clove. Saute sliced garlic in a dollop of grapeseed oil for 2 minutes until fragrant but not browned.  Over medium/medium-high heat, add ground beef  and break up into large pieces.  Add taco seasoning (add seasoning to taste, I like to start with 2 tbs) and cook through, breaking up into small pieces as you cook.  If desired, season with additional salt while browning meat.

Line a colander with paper towels and pour in ground beef to drain off/ absorb any unnecessary fat.

In a large bowl, toss together quinoa, corn, onion, tomatoes, and cilantro.  Squeeze lime juice into quinoa mixture and toss to mix thoroughly.

Serve quinoa on a bed of greens, topped with beef and additional toppings of your choice.

 

#BetterGoodThings: Mac and Cheese Makeover (Complete with Cauliflower, Squash & Kale)

21 Mar #BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

This month for Better Good Things, Evin and I decided to better up (that’s a phrase now… I’m totally making it a thing) mac and cheese.  Apparently her kids are addicted to the orange stuff from the box, and even though baby Bird can’t eat much of the boxed stuff (Because soy.  And because NO.) besides a few types of Annie’s, she was introduced to a version she could eat while she was staying with grandparents and was apparently on a major mac and cheese jag during her trip.  So much so that when she came home she asked for it at every meal.  Every single one.

Now, I shouldn’t pretend that N has never had boxed mac because she most definitely has indulged.  On oh-so-overwhelming toddler days I have on occasion broken out the Annie’s mac and tried to make myself feel better by lacing it with non-gmo corn, peas, and diced carrots.  She is partial to the one with the oozy, Velveeta-esque cheese that really freaks me out.  I get it… the texture is smooth and creamy… but cheese that oozes out of a pouch?  That shouldn’t happen.

But did I mention that I totally understand her love for the oozy cheese?  After all, I secretly binge eat queso in the closet.  Not often…. but sometimes.

I had almost decided that soy free pseudo-cheese could be our private, dirty little mother-daughter secret until my mom told me she had heard rumblings that you could make your own “processed cheese product” that was actually made with real ingredients.  After much poking around and experimenting, I settled on a recipe I’m quite pleased with based on the one developed by Cristina at An Organic Wife.  She is an awesome, real-food guru so I urge you to check out her purist version at the link.

I’ve used this “real-veeta,” as I’ve come to call it, in a less cheesy mac and cheese packed with veggies that doesn’t lose any of it’s cheese depth or flavor.  It also bares that beloved day-glow orangyness… NATURALLY.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

So much orange food…

You may look at the turmeric and nutritional yeast and think “Hmmm… those a weird for mac.  My kids won’t eat it.  I’m skipping those!”  Be forewarned, that will dramatically change the color, depth, and flavor- and your kiddos will call your bluff.

The kale and turkey bacon on top are the icing on the cake and add a satisfying crunch and bite.

Trust me on the orangey goodness.  The flavor, texture, and color are there.  Your kiddo wont be the wiser of the fast one you just pulled!

#BetterGoodThings- Homemade Real-veeta (Velveeta) made with whole food ingredients

It’s a beautiful nightmare, y’all! Whole food block-o-cheese…

Homemade Real-veeta

(following An Organic Wife‘s proportions)

  • 1 cup sharp cheddar cheese, shredded
  • 2/3 cup monterrey jack cheese, shredded
  • 1/3 cup gruyere cheese, shredded
  • 1 package gelatin (2 tsp)
  • 2 tbs water
  • 1 1/2 tbs nutritional yeast
  • 2/3 cup organic whole milk

Directions: In a small bowl, sprinkle gelatin over water and allow it to bloom for five minutes.

Add shredded cheese to a powerful blender or food processor (I used my Vitamix) and sprinkle in nutritional yeast. Line a mini loaf pan with parchment or plastic wrap.

In a small saucepan, bring milk to a boil, whisking constantly to prevent scorching.  Remove milk from heat once it reaches a boil and whisk in gelatin mixture until smooth.  Pour immediately into blender and process until smooth.  Pour cheese mixture into mini loaf pan.

Refrigerate for at least three hours.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

Made-Over Mac and Cheese

  • 1 block of homemade real-veeta, cubed
  • 1/2 a head of orange cauliflower, cut into florets
  • 1 5 oz bag of frozen, cubed butternut squash (defrosted)
  • 1/3 cup whole milk
  • 2/3 cup monterrey jack/cheddar cheese mix, shredded
  • 1 tsp turmeric
  • 3 tbs nutritional yeast
  • 1/2 a bunch of curly leaf kale
  • 1 tbs butter
  • 1tbs olive oil
  • salt
  • 1/2 a bunch of kale
  • turkey bacon, cooked and diced
  • 2 cups pasta

Directions: Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil, 1 tbs nutritional yeast, and a generous pinch of salt and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Raise over temperature to 375 degrees F.

In a small pan, saute the butternut squash in the butter to slightly caramelize the surface.

In a steamer basket, steam cauliflower florets for 5-7 minutes until soft but not mushy.  Add both the cauliflower and butternut squash to a blender or food processor.  Add salt to taste (about 1 tsp was good for us), 2 tbs nutritional yeast, and the milk and puree.

Bring a pot of water to boil.

Pour puree into a medium saucepan over medium-low heat and add cubed real-veeta and 1/3 cup shredded cheese stirring to melt.

Add pasta to boiling water and cook to al dente according to the instructions.  Drain pasta and add immediately to the cheese sauce, removing from heat.

Pour pasta and sauce into a 3 quart baking dish and sprinkle with remaining cheese.  Bake for 10-15 minutes or until top is golden and bubbly.

Remove from oven and serve warm, topped with bacon and crispy kale chips.

Hankering for even more mac?  Check out Evin’s take right here.  She gussies her mama version up with Sriracha… oh the goodness!

#BetterGoodThings- Mac and Cheese Makeovers

#BetterGoodThings: Colorful Veggie Bars

20 Feb #BetterGoodThings- Colorful Veggie Bars

This month for Better Good Things (on the Third Thursday… because Evin loves alliteration!) Evin, the mama in charge at Food Good Laundry Bad, and I decided to tackle a recipe that makes its rounds pretty frequently on Pinterest and holds a place near and dear to my heart.  Sometimes it’s called “veggie pizza”… sometimes “veggie bars”… but it always shares some commonalities- ranch dressing, mayo, and icky supermarket crescent rolls.

When I was little, my mom used to make this as one of her go-to potluck appetizer recipes.  It was oh-so yummy and stands as a fabulous nostalgia food for me but- despite the veggie variety on top (my mama used to do stripes of diced carrot, cauliflower, on broccoli)- it’s been a no-no in our house given the traditionally super-processed base ingredients.  Which means this one was destined for a makeover…

At first glance, it probably seems like the first thing to go should be the canister of crescent roll dough- I know that is the first thing Evin axed on her end- and that was my plan as well (because homemade crescent roll dough does sound like a fun baking adventure) until I happened on a serendipitous discovery… my favorite “cheat” brand of ready to bake goods –Immaculate Baking– makes crescent roll dough.  The best part is that a roll of Immaculate crescent roll dough is only $4.95 at Whole Foods making it $0.05 less than the $5 cap for specialty ingredients that Evin and I set for Better Good Things.  The grocery gods are smiling upon me!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

For the most part, the rolls of crescent roll dough you purchase at the supermarket contain soy (tons and TONS of soy), red 40 (which has suspected links to cancer, ADHD, and allergies/irritants), and tertiary butylhydroquinone- a form of butane used as a preservative with links to tinnitus, asthma, ADHD, nausea, stomach cancers, and interruption to estrogen levels in women.  No biggie, right?  My lovely friends at Immaculate Baking leave out all of those nasties!  And just to be clear, they’re not really my friends… they just make a great product that is a better choice for my family.  Which makes them feel like family!  Full disclosure… this product does contain canola oil which is not my favorite choice, but here and there I excuse it in the name of brief and infrequent convenience.  And because I had a stomach virus last week which morphed into a cold this week and I just can’t imagine having to work through the rise and rest periods for yeast dough at this moment!

But if you’re standing firm on no canola oil (because you probably should), check out Evin’s Real Food Veggie Pizza that totally boycotts dough-in-can…

#BetterGoodThings- Real Food Veggie Pizza

Regardless of your crust choice, jump on board with me for my ranch dressing better choice-  In place of the usual ranch dressing topping (soybean oil, phosphoric acid- lowers bone density, calcium disodium EDTA- can cause kidney damage…) I opted for a kale pesto-esque spread made with cream cheese.  Want to keep it vegan?  Forgo the cheese; up the kale content; and add some olive oil, nuts, nutritional yeast and a pinch of salt!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

(Note: This images show a half portion of the recipe I below)

Instead of doing my mama’s standard veggie stripes so beloved from my childhood, I tossed the veggies together so that no one has to miss out on any goodness.  The purple cauliflower?  A total essential in our house!  Not only does it look simply gorgeous, but it is also a surefire way to get my little girly girl to down veggies on even the pickiest toddler days!  (Need a go to girly snack? Pink hummus dyed with beet juice served with purple cauliflower for the win!)

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

If you’re like me and have a fridge stuffed with veggie leftovers that constantly need using, having a roll of family friendly crescent roll dough on hand could help you create and easy meal out of those leftovers by customizing the toppings.  Even better- it’s one of those meals that feels like an art project for little hands which can be a huge lifesaver on fridge cleanup day.

Sometimes playing with your food is such a good decision!

#BetterGoodThings- Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

Colorful Veggie Bars

(In the pictures above, I reduced my recipe by half to make a manageable size for just us three… the recipe I’ve included here will make an entire jelly roll pan worth which is perfect for take along snacks for your next playdate or extended family game night… or just a bigger family in general!)

Ingredients:

  • 2 rolls of Immaculate Baking crescent rolls
  • 8 oz organic cream cheese
  • 6 oz parmesan cheese
  • about a half a bunch of kale, ribs removed and torn into small pieces
  • 2 tbs plain kefir
  • 2 large garlic cloves
  • 1 1/2 cup purple cauliflower florets
  • 1 1/2 cup broccoli slaw
  • 1 cup cherry tomatoes
  • 1 yellow bell pepper

Directions:

Preheat oven to 350 degrees F.  Line a jelly roll pan with parchment paper.  Roll the crescent roll dough out to cover the pan and press seams together.  Bake for 12 minutes.  Remove from the oven to cool.

In the bowl of a food processor, pulse the kale and garlic together they form a paste.   Add cream cheese, parmesan, and kefir and pulse to an even, spreadable consistency.  Spread kale mixture on the cooled crescent roll base.

Finely dice the cauliflower, tomatoes, and bell pepper.  Toss with the broccoli slaw and sprinkle evenly across the kale spread, pressing lightly into the spread to keep in place.

Slice with a pizza slicer and serve immediately. Or store in refrigerator in layers separated by parchment.

Homemade Gummy Hearts

26 Jan Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

We’ve got a toddler in the household, so our home runs on the currency of stickers, kale chips, and fruit snacks.  The Hubs hates stickers.  They end up on everything and are a beast to peel off of the tile after he unknowingly grinds them in place on the way out the door for his 5 am run.  I have fingernails, so stickers aren’t my adversary.  I, on the other hand, am opposed to fruit snacks.  Even the organic, naturally flavored ones are just concentrated nuggets of sugar- and that’s not even visiting the food dyes and preservatives in  the supermarket variety.  (Why are these things called “fruit snacks” anyways?  Let’s be real.  Actual fruit- fresh or dried- should be called “fruit snacks” and everything else should be correctly labeled as gummy treats.)  But Baby Bird love both stickers and fruits snacks, so there aren’t getting eliminated- we just needed to find a way to make them better!  Happily, I discovered this homemade gummy bear recipe from Taralyn over at Undressed Skeleton and was eager to give it a try.

Since Baby Bird loves Valentine’s Day and we are on a heart shaped treats kick at our house (check out our amazingly healthy heart shaped cherry kale pops), I though it would be fun to make little gummy hearts that we could also use as better snacking options to give to friends in place of the go-to red dye 40 laden store bought treats (I’ve totally got my good friend Evin and her struggles with food dyes on the mind).  We stayed pretty true to Taralyn’s recipe and the results were fabulous- sugar free gummy treats packed with fresh fruit!

We had lots of great local citrus on hand thanks to our CSA box, and it was nice to intimately know the source of our ingredients!  We had lots of oranges, Meyer lemons, and lovely key limes so I opted for a citrus medley for the strawberry snacks (1/2 cup orange juice, 1/4 cup key lime, 1/4 Meyer lemon) that would be delightfully tart next to the banana snacks (made with a bit of orange juice) with would naturally be very sweet.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

The process is insanely simple- simmer the fruit, juice, and -in the case of the strawberry snacks- local honey until very soft.  We opted for local honey in place of the stevia in Taralyn’s recipe for two reasons: a) anything to help with Cedar Fever in the ATX, and b) the jury is still out on stevia in this household.

The simmer process was slightly longer with the strawberries than the bananas, of course.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Once the fruit is softened, you pop the mixture into a blender and puree until smooth.  Remove the blender cap to allow the mixture to cool slightly and then add the gelatin and process in the blender once again.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Pour the mixture into a pan and pop into the fridge to cool for an hour.  The size of the pan you use for cooling with dictate the width of your gummy treats.  I didn’t want ours to turn out too thin, so I chose containers that would give us thicker treats.  The strawberry recipe also makes roughly double the treats of the banana which I feel is an ideal balance of tart to sweet when tossed together!  Baby Bird strongly prefers the strawberry citrus flavor as she tends to enjoy more complex flavor profiles in her foods.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

For nice tiny hearts, I used a fondant cutter to cut our shapes.  Once you cut the shape, you have to give it a little jiggle to detach it from the bottom of the pan and it will lift up easily as you remove the cutter.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Needless to say, they were a huge it!  It was tough to snatch pictures of them before they disappeared.  Baby Bird figured I had momentarily lost my mind because I was allowing fruit snack consumption without even the slightest frown on my face and she was determined to exploit what she assumed was a lapse in judgement as long as possible.

The simmer process was slightly longer with the strawberries than the bananas, of course.

The texture is nice a firm- far more similar to an actual gummy bear than a jello jiggler- which is awesome.  Before we tried these, I was a little afraid that they would be more like amped up jigglers.  They have also given me high hopes that I can tweak this recipe to make homemade energy gels for our long runs.  Heck, if I can figure that out I may be able to add another distance race to my schedule from all the savings!

Now if I can only figure out how to make homemade stickers that don’t require Mommy’s nails or a putty knife to remove them from the tile…

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Strawberry Citrus Gummy Hearts

Ingredients

  • 1 cup fresh citrus juice (at least 1/2 cup orange juice + additional citrus juice of your choosing to create 1 cup)
  • 2 cups diced strawberries
  • 1 tbs local honey
  • 5 packets of unflavored gelatin

Directions: Combine juice, fruit, and honey in a small pan and bring to a simmer.  Simmer until strawberries are very soft.

Pour mixture into blender and puree until smooth.  Remove lid from blender and allow to cool for 5 minutes.  Once slightly cooled, add gelatin packets and process in blender once more.

Pour into a pan (the size of the pan you select with affect the thickness of your gummy treats- I chose 8×8) and place in fridge to set for at least one hour.

Remove from refrigerator and cut into shapes.

Makes 200+ gummy hearts (will vary based on size of pan and size of shapes)

Banana Gummy Hearts

Ingredients

  • 2 ripe bananas
  • 1/4 cup freshly squeezed orange juice
  • 2 packets of unflavored gelatin

Directions:

Combine juice and banana in a small bowl.  Mash banana with a fork and stir to combine with juice.  Add mixture to a small pan to simmer for 3-5 minutes until banana is very soft and slightly golden in color.

Pour mixture into blender and puree until smooth.  Remove lid from blender and allow to cool for 5 minutes.  Once slightly cooled, add gelatin packets and process in blender once more.

Pour into a pan (the size of the pan you select with affect the thickness of your gummy treats- I chose 8×8) and place in fridge to set for at least one hour.

Remove from refrigerator and cut into shapes.

Makes 75+ gummy hearts (will vary based on size of pan and size of shapes)

*These can easily be toted as lunch bag or diaper bag snacks, but since these are made with fresh fruit and no preservatives, store in the fridge until you pack them up to send as a treat.

#BetterGoodThings: Healthy Kale Heart Pops

16 Jan Better Good Things: Healthy Kale Heart Pops from Go Running, Mama! A better Valentine's treat filled with kale, grains, and cherries!

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

So there is this blogger in the Austin area that I’ve been following for about two years now who writes Food Good, Laundry Bad.  Her name is Evin.  And obviously you know right off the bat that she is pretty solid because, yes, food is really really good and frankly laundry stinks!

Evin and I are opposites.  The kind of opposites that matter for some reason before you have kids and you actually spend time neatly packaging “the sort of person” you are into a neat box as though it somehow makes life easier.  She’s a country gal; I’m about as urban as a Southern hippie can get y’all.  She swears openly in posts; I swear in the closet.  She hates pumpkins; I think pumpkin flavored everything is one of the best parts of fall (Plus, it’s nature’s appetite suppressant… good to know if you’re ever bitten by a Copperhead, prescribed Prednisone to fight your reaction, and are consumed by an unrighteous desire to eat all the things made from carbs.  All of them.  Ever.)  I’ve seen her rail against the perky, the matchy-patchy, the tragically hip, both the over and under informed, and the awkwardly cute (who rightfully need railing against at times because… seriously) and as a former NFL cheerleader turned yogini foodie yupster I’m pretty sure I fall pretty squarely within one of those categories… or many… but I probably deserve some railing against as well in my Moonbeamesque Causehead moments (PCU reference, for the win!)

Basically, as Evin managed to so simply express it via email to me, she is the Duck Dynasty to my Portlandia.

Verrry different programing.

But a funny thing happens when you become a parent.  All of those things that don’t really matter about who you really are start to not really matter when evaluating who someone else is as well.  As a mom, I have plenty in common with Evin.  The most important things.  Compassion.  Love.  Family.

And we both like to prepare and eat really great food.

More than that, we both feel convicted to feed our families the best quality food our budgets allow in the manner that best suits their individual needs.  (So I guess we are both railing against the FDA and Monsanto.)

Evin is dairy free for part of her family and has banished artificial food dyes from her home.  Additionally, as someone who has lost 180 lbs since 2006 (that’s hero worthy stuff right there) she is focused on trying to keep things healthy and unprocessed without having to drive into Austin for unconventional ingredients that are prohibitively costly compared to mass market processed junk that is readily available.  If you don’t know my story, I’m a vegetarian turned carnivore turned raw vegan turned accidental omnivore turned struggling locavore.  Our house is soy, peanut, GMO, and HFC free. We go organic when financially viable, and dye free as much as possible.  We strive to support our local farmers and ranchers.  And we keep things nutrient dense (because I’m feeding a future olympian and a future CEO- you decide which is which).

Together we made a plan to take a kitchen adventure each month to “better up” something our families found to be desirably good things in ways that better meet their nutritional needs without having to spend more than $5 on ingredients we don’t normally stock in our own kitchens. With that, Better Good Things was born.  We’ll be sharing our experiences the Third Thursday of every month which will seriously challenge my inconsistent habit of writing on whim.

This month, with health vacuum of Valentine’s Day celebrations looming ominously in the coming month, we decided to tackle sweetheart treats to provide some better options for our little ones to snack on and share this holiday.  Evin went with this Chocolate Covered Strawberry Smoothie

Chocolate Covered Strawberry Smoothies- Better Good Things

and I created  Healthy Kale Heart Pops.

Pick your poison.

And enjoy!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Here’s a little more about how I landed on making Healthy Kale Heart Pops…

About six months ago I discovered a cookbook filled with homemade energy bar recipes- Power Hungry by Camila Saulsbury. Camila also has a blog- by the same name- which is super awesome because fabulous food bloggers are really helping me to keep my cookbook purchasing in check by making their creations easily accessible online but when I find a cookbook that is really something special I like to own it to indulge in the cathartic experience of dogearring, thumbing, and page annotating.  And this one is certainly something special! It’s like someone followed my family around to see what we like doing and the sat down to make recipes that would specifically support our frequently snacking, high energy, healthy, on-to-go, gotta run tendencies with no complaints.

Just as any good home cook will do, I adapt even the finest tuned test kitchen recipe to better meet the specific taste of my family (oh the page annotations!) which is what I’ve don’t with the Crispy Kale Bars from Power Hungry that have morphed into my Healthy Kale Heart Pops.

One of the things I love about Power Hungry is that the recipes rely on ingredients that exist natively in my hippielala kitchen.  In sticking with mine and Evin’s pact, I knew I had to work with things I normally have on hand and spend $5 or under on special additions- I needed lollypop sticks ($1.50) and puffed millet  cereal (which I far prefer to puffed rice, $2.49)… $1.09 to spare!

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Pretty basic stock ingredients for a yupster kitchen.

Now here’s the true true on this one… please don’t try to pass it off as a lollypop.  It just wont work.  These are totally delicious but they taste nothing like high fructose corn syrup laden bulk treats (thank goodness) and if you’re little one is used to that and you try to pass this off as “the same thing” then everyone is in for disappointment.  Healthy choices start with healthy conversations with honest and positive positioning!

Because, for goodness sake, they obviously contain a green veggie!  And that is a good thing.

Preparing the kale is one of the most important parts of getting this right.  You need to start with fresh, dry kale or else your kale chips end up wrinkled, wilted and sad.  I find that rinsing my kale the night before so it can dry thoroughly and then putting it in a vase the night before ensures it is properly hydrated and full- we’re going back to fourth grade biology, y’all… making sure those vacuoles are full so that the cell walls don’t collapse!

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Kale is just gorgeous. In the background? Yep, those are my veggies that make up my “flower arrangements.”

Prepare the kale by cutting it off of the tough ribs and tear it into small pieces then arrange it on a baking sheet to dehydrate fully.  The baking/dehydrating is the second key kale step- you want it completely crisp but not terribly browned.  Kale chips are high art!  This method makes fool proof seasoned kale chips as well- just modify by adding the seasonings of your choice.

Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

While your amazingly perfect (seasoning free) kale chips are cooling, toast the grains and then mix with the dried sour cherries and millet cereal.  And here comes the fun part…

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

KALE HANDS!  It’s a great activity for the little ones if they aren’t running around in the nude banging cymbals and singing the Little Einsteins theme song.  Dehydrated kale basically crumbles into kale powder which allows you to easy pull out any remaining tough stems. Stir gently to combine.

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

After combining the liquid ingredients on the stove and mixing them with the dry, press them into a prepared baking pan and compact them very firmly.  Pop ’em in the fridge to set so that they hold their shape when you cut them.

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Remove from fridge and lift out of the pan, using the parchment liner, onto a cutting board.  Cutting the shapes with a cookie cutter uses some decent muscle if you’ve compressed the mixture well.  I like to place a small cutting board on top of my cookie cutter so I can really lay my weight on it without cutting hearts into my hands!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Because the mixture is tightly compacted (as you’ll realize when you tackle the heart shapes), trying to insert  a lollypop stick would just cause it to crumble.  Using metal barbecue skewer gives you a solid starting point.

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

From that point, it’s super simple to add the lollypop sticks and wrap it all up!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Et voila!  Eat your heart out, y’all!

 Better Good Things: Healthy Kale Heart Pops from Go Running, Mama!  A better Valentine's treat filled with kale, grains, and cherries!

Healthy Kale Heart Pops

Ingredients

  • 1 large bunch of curly leaf kale, stems removed and torn into small pieces
  • 1 tbs olive oil + more for pan
  • 1 cup rolled oats
  • 1/3 cup raw pepitas
  • 3 tbs flax seeds
  • 1 cup unsweetened puffed millet cereal
  • 1/3 cup dried sour cherries, coarsely chopped
  • 1/3 cup almond butter (I used Justin’s Maple Almond)
  • 1/4 cup organic sugar
  • 1/4 cup organic brown rice syrup
  • 1/4 tsp fine sea salt
  • generous 1/4 tsp cinnamon
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp almond extract

Directions:

Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Return oven temperature to 350 degrees F.

Line an 8-inch baking pan with parchment paper covering the bottom and sides and treat with olive oil.

Spread the oats, pepitas, and flax seeds on the baking sheet lined with new parchment or foil and toast in the oven for 5 minutes, shaking halfway through, until fragrant.  Transfer to a large bowl and combine with the cereal and cherries.

Using your bare hands, crumble the cooled kale leaves into the bowl, picking to remove any fibrous stems that may have remained.  Gently stir to combine ingredients.

Combine the almond butter, sugar, salt, cinnamon, and vanilla bean paste in a small saucepan and heat over medium low, stirring frequently.  Heat 5-8 minutes until sugar has dissolved and mixture begins to bubble.  Remove from heat and stir in almond extract.

Immediately pour into the oat mixture and mix with a spatula until well coated.

Pour the mixture into the prepared pan.  Press the mixture into the pan to spread into an even layer.  Flatten and firmly compact the mixture.

Refrigerate for at least an hour until firmly set.

Remove from fridge and lift out of the pan, using the parchment liner, onto a cutting board.  Using a 3-inch diameter heart cookie cutter, cut into heart shapes.

Using a metal barbecue skewer, poke a hole in the base of each heart.  Using the skewer hole as a guide, insert lollypop stick.

Makes approximately 15 heart pops.

Mango Macadamia Recovery Muffins with Raspberry Chia Jam

14 Jan

Mango Macadamia Recovery Muffins with Raspberry Chia Jam- Go Running, Mama!

These muffins were born of the need to provide The Hubs with a homemade “recovery” food that was portable for his early morning runs.  I can make a batch, toss them in the freezer, and pull one or two out each evening for him to take with his very portable breakfast. The jam only has to be made once a week and a generous scoop in a small Wean Green container makes are great muffin accompaniment.

I needed an easy, freezable non bacon and eggs protein option for The Hubs to easily reach for in transit post workout since I keep having to stress over and over and over and over that he needs to start consuming protein within the first half hours after a hard workout (which, given the fact that I’ve spent countless hours ensuring this is the best nutritional plan for him, means that I will soon discover is completely incorrect in the next major nutrition paradigm shift). These muffins pack in a little extra protein and TONS of nutrients thanks to the addition of both Vega protein and Amazing Meal.  I love the chia jam as an addition (Thanks to Family Circle for this idea… OMG.  That statement really drives home the fact that I’m a middle aged mom.)  because it assists with hydration and provides a hefty does of Omega-3s.

Most importantly… they are darn tasty.

No more morning excuses.  Put the PopTarts down.

Mango Macadamia Recovery Muffins with Raspberry Chia Jam- Go Running, Mama!

Mango Macadamia Recovery Muffins

Ingredients:

  • 1 cup frozen mango, coarsely chopped
  • 2 egg whites, lightly beaten
  • 1/3 cup grade B maple syrup
  • 3/4 cup vanilla rice milk
  • 1/4 cup coconut oil, melted
  • 1/3 cup raw macadamia nuts, coarsely chopped
  • 30 g Vega Sport Vanilla Performance Protein
  • 30 g Amazing Meal Pomegranate Mango Infusion
  • 1 1/2 cups wheat bran
  • generous 1/2 cup rolled oats
  • 3 1/3 tsp baking soda

Directions: Preheat oven to 375 degrees F.

Combine egg whites, maple syrup, and rice milk in a bowl and mix well to combine.

Add rolled oats to a food processor and pulse to create a fine textured oat flour.

Combine oat flour, wheat bran, baking soda, Amazing Meal, and protein to a large mixing bowl and whisk to combine well.  Make a well in the center and add wet ingredient mixture; mix to combine.  Add mango and macadamia nuts and mix well once more.  Gently stir in the coconut oil.

Line a 12 well muffin tray with baking cups.  Fill each well almost to the top.  Bake for 20 minutes.

Remove from oven to a cooling rack.  Cool in muffin tray for at least 10 minutes before removing liners from the tray directly to the cooling rack.

Cool completely before enjoying.

Raspberry Chia Refrigerator Jam

Ingredients

  • 3 cups frozen raspberries
  • 1/3 cup grade B maple syrup
  • 1/4 cup chia seeds
  • 1 tbs lemon juice

Directions:

Combine raspberries, maple syrup, and lemon juice in a medium sauce pan.  Heat over medium heat for about 5 minutes until raspberries are defrosted and beginning to cook down very slightly.

Stir in chia seeds.  Continue to cook over medium low heat for 8-15 minutes until thickened and and slightly gelatinous (the consistency is a judgement call here).

Remove from heat and cool to room temperature.  Store in a tightly sealing jar in the refrigerator for up to a week.