Quinoa Lettuce Wraps with Easy Peanut Sauce

Need some motivation to help you eat your veggies? 

Or perhaps you're a bit bored in the quinoa department and are looking for a little recipe inspiration? 

I've got you covered. Today's recipe is fresh quinoa lettuce wraps and an easy peanut sauce that comes together in a snap! You're gonna love these!

For the recipe, be sure to head on over to my guest post at Cooking Quinoa. I love Wendy's blog because she is so creative when it comes to making new recipes with quinoa and creating dishes that the whole family will enjoy. (And who knew there were so many amazing ways to use a single ingredient?!)

Rosemary and Sea Salt Roasted Pecans

Let's ring in the New Year right.

Let's grab our favorite beverage (I highly recommend this ginger spritzer or a cranberry rosemary refresher), our coziest blanket, and a handful of salty snacks. Let's curl up watching a good movie that makes us cry... play a board game with friends and have so much fun laughing that it hurts... or perhaps spend the evening batting a pretend mouse around with some felines.  There are lots of great ways to celebrate the New Year; just don't forget the snacks.

Wishing you health and happiness in 2013!

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Sweet Roasted Brussels Sprouts with Cranberries & Walnuts

Lessons I am learning right now...

It is okay to sleep in when you are tired.

It is okay to snuggle a cat who really does not want to be snuggled.

It is okay to take a day off.

It is okay to sneak a cookie when no one is looking. (or even if they are...)

It is okay to say no.

It is okay to need help, ask for help, and accept help.

It is okay to burn pancakes.

And it is okay to sit on your couch on a Sunday morning, eating Brussels sprouts for breakfast, and covering them in maple syrup because you burned your pancakes. 

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Raw Zucchini and Tomato Lasagna

I have this weird habit when I eat where I pick through my food and eat the things I dislike first.  A couple of months ago I came up with a theory about this.  I think the way that I eat is similar to the way I live my life: I always put work before pleasure.

Although this has served me well and gotten me to where I am today, this way of life has more flaws than benefits.  When you eat the things you dislike first, you become full by the time you get to the stuff you enjoy.  Same with life.  If you spend all your time putting work before everything else, you have very little time and room in your life to do the things that bring you the most joy.  In a lot of ways I think that kids may have it right... maybe dessert before dinner makes total sense.

For the past couple of months I've been making it a priority to schedule in time for rest, breaks, and things I find pleasurable.  And then today I noticed something new.  I didn't dismantle this lasagna and eat the zucchini first (which I would have done in the past).  Instead, I ate it together.  I think this might be a sign of more-balanced living and good things to come.

If you are wondering what the heck to do with your abundance of summer zucchini, this lasagna is the answer.  This recipe is simple, doesn't require a stove (thank goodness!), and uses the best of summer's bounty: squash, tomatoes, and basil.  I also love this raw nut "cheese" and it adds the perfect bit of fat and flavor to complement these beautiful tomatoes.


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Raw Beet Ravioli

Why is it that women in action films always run around with their hair down?  This isn't real life. Come on.

In real life, I can barely stand to have my hair down when I'm sitting at my desk... let alone running two miles after a car chase while carrying a giant gun.  You know if this were you that you'd have your hair tied up.

And if you had really been running around for a day and a half without sleep or a shower, your hair would not be looking so good.  You can't fool me, Kate Beckinsdale.  (Although your hair is gorgeous. Really.)

The point is, I'm not going to try to fool you here.  These aren't real ravioli.  There I said it.  These are slices of raw beets filled with a creamy nut "cheese" and topped with pesto oil.  It isn't pasta. But it sure is tasty.  For reals.

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Raw Carrot Cake Cupcakes

Without fail, there is always one weeknight when I don't feel like cooking.  Even though I have a stash of quick dinners handy, I will find myself staring into the fridge and thinking that nothing sounds good.  My back-up plan in this unfortunate situation is to walk down to my local co-op and grab two slices of their vegan pesto pizza.  Not only is it the best pizza I've ever tasted, but it's covered with veggies -- totally my style.

Every time this happens, the same pizza guy is standing behind the counter, ready to serve me my usual order of two slices of vegan pesto.  The awkward thing about this situation is that the pizza guy kinda looks like JT.  No, really.  If you have ever wanted to to experience a hippier version of Justin Timberlake serving you pizza, your dream can come true right here in Seattle.  The truly awkward part though isn't that he looks like JT. The awkward part is how he flashes the peace sign at you as you take your slices of pizza and I can't but help imagine JT with pizza singing "Cry me A River."

Just as I'm leaving on my way out of the co-op, usually embarrassed and laughing at myself, I am invariably tempted by the most amazing vegan carrot cupcakes made fresh in their bakery.  If I have been craving something sweet, I already know upon seeing those cupcakes that I am done for.  And even if I haven't been thinking about dessert, who can resist moist, sweet carrot cake with a dense and creamy frosting? 

I decided this week that it was time to recreate those amazing cupcakes at home.  The result?  A moist, sweet carrot cake with dense and creamy frosting... but this version relies on raw ingredients like fresh carrots, coconut, dates, and nuts for a delightful treat that you can feel good about eating.  

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Spicy Peanut and Sweet Potato Soup

I am not the person that you should ask about fashion advice.  My idea of a good outfit involves jeans and a comfy grey sweater from the men's department at Old Navy.  And my "purse"?  Oh, do you mean this reusable Trader Joe's grocery bag?

I am not the person that you should ask about relationship advice.  My most recent Saturday nights have been spent reading about business licenses, cleaning the kitchen, and surfing Pinterest.  That's what a long-term relationship will do to you.

I am not the person that you should ask about pet care advice.  I recently shelled out close to a grand to find out that my cat sneezing blood for fifteen minutes was indeed... just a bloody nose.

I am not the person that you should ask about video games, Star Wars, or sports.  In fact, please don't talk to me about these things at all...  thanks.

But dinner advice?  Yes, please ask. 

And if you do ask, I just might recommend this soup.

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Banana & Seed Granola Bars

Even if you don't live in Seattle, I am sure that you heard about our crazy weather this week.  It was impossible not to hear about Seattle's great "Snowmageddon" storm all over the news.  Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal.

I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week.  I didn't mind the snow and the cold, but waiting 45 minutes for a bus wasn't exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry.  Do not get me started on hungry bus-waiting.  Even listening to my favorite podcast would't calm the hungry-crankies at that point.  It was a lost cause.

By day two of the storm, I learned that I had to carry a snack with me at all times.  You never know when the hungry-crankies might strike and you have to be prepared.  And so these granola bars were born.

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Homemade Nut Milk

Homemade nut milk is all the rage right now.  Not only is it tastier and fresher than storebought nut milk, but it's healthier (less preservatives and sweeteners!) and more economical if you get your nuts from the bulk aisle.  I really love that you get to control the texture and flavor of the milk and create a version that's uniquely all your own!

Here's what you need to know about making your own raw nut milk.  You need 1 part nuts to 4 parts water.  (Since conventional almonds tend to have a lot of pesticides, if making almond milk I would highly recommend choosing organic if possible.)  To begin, you will need:

• 1 cup nuts
• 4 cups water
• a blender (I used my Vitamix)
• a cheesecloth or nut milk bag for straining (if you desire a smoother milk)
• extra goodies for adding flavor or sweetness, if desired

That's it!  It's so simple.  Now, let's get started.

1. Begin by soaking your nuts in some water for about 8 - 12 hours.  
2. Drain water and rinse the nuts.  
3. Add nuts and 4 cups of water to blender.  Blend for about a minute.  
4. If you want a smoother milk, strain the milk using a cheesecloth or nut milk bag.  Put the cheesecloth or nut milk bag inside a clean jar (hold it in place with a rubber band around the rim if needed) and pour the blender of milk into the cloth to strain.
5. Keep the milk in a jar in your fridge and it will last for up to 4 days.

If you'd like to add some sweetness or other flavor, experiment with adding dates, vanilla, cinnamon, agave, or nutmeg.  To use dates, once you have strained the milk, put it back in the blender and blend until smooth and creamy.  Enjoy!

Also, if you strained your milk, save your nut pulp and use it in oatmeal, smoothies, baked goods, or raw dips!

Cranberry & Pecan Power Bars

Do you have a little voice inside your head that tells you what to do?  Does it tell you things like eat your greens!  Or, get off this couch - NOW!  Or, stop looking at that pizza like that!  'Cause mine does.  Tell me about your little voice; I promise I won't judge.

The little voice inside my head kicked my butt through 42 miles of cycling on Saturday.  Up and down and up more hills, through long winding flat road, and even through a little bit of rain.  That voice pushed me to go harder.  Sometimes that little voice sounds a lot like Jillian Michaels.  I'm not sure if that's a good thing.

Lucky for me I made these delicious and energizing power bars before my ride.  It wasn't until I started doing long bicycle rides that I understood the point of the power bar.  Before this summer, I had never done a workout longer than 2.5 hours and I didn't realize how badly your body needs carbohydrates and glucose during long workouts.  Having a nutritious and healthy snack during a long ride or workout really makes a difference.

 

The original recipe called for rice cereal, but I substituted puffed millet and also added in some quinoa flakes for a little extra protein.  There is a lot of room for substitutions and adjustment on this recipe so feel free to get creative.  These bars are chewy, nutrient dense, and definitely keep your energy up.  I also love them with a cup of tea for breakfast or as a post-workout snack.  

Cranberry and Pecan Power Bars

Adapted From Enlightened Cooking

Makes 12 bars

1 1/4 cup puffed millet cereal
1 cup uncooked quick-cooking oats
2 Tablespoons quinoa flakes (optional)
2 Tablespoons ground flaxseed (flaxseed meal)
1/3 cup dried cranberries (or another dried fruit)
1/4 cup cup chopped pecans (or another nut)
1/3 cup brown rice syrup
1/2 cup almond butter (or any nut butter of your choice)
1 teaspoon vanilla extract

Combine the millet, oats, quinoa flakes, flaxseed meal, cranberries, and nuts in a large bowl.

Combine the syrup and almond butter in a small saucepan over medium heat, stirring until melted and well-blended.  Stir in vanilla until blended.

Pour almond buter mixture over cereal mixture, stirring until coated (you will probably have to get your hands in it to thoroughly mix it).  Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper to really tamp it down.  Cool in pan on a wire rack and chill at least 30 minutes to help it set.  Cut into 12 bars, wrap tightly in plastic, and store in refrigerator.