Meatless Monday: Curry Chickpea Patties

Hey y’all! Hope you had a great weekend!

I have a serious case of the Mondays today…like we’re talkin hit the snooze button 4 times, get out of bed, take a shower, then get back into bed until the last possible second kind of case of the Mondays.

Before I send you guys off to my delicious recipe, I’ll share a couple of quick photos from the weekend – it was a great one!

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I kicked Saturday off with a long FAST run that was cut short – I was running late [no pun intended, har har!] for ultimate frisbee practice and really had to pee, so instead of running home I just stopped at Yvette’s place and we shot over to practice frisbee with our team!

Later that evening, Kristin and I represented Team America at the Beer Olympics! I didn’t do great at most any of the events, but it was still a fun time — I think our Chuck Norris trucker hats at least gave us spirit points!

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If Saturday was about sports, Sunday was about FOOD! Scott hosted brunch and Yvette found a recipe for French toast roll ups (stuffed with strawberries and Nutella) that was a Pinterest win!

Then I grabbed a Lyft to my parents’ neighborhood to see Alex, who was in town from NYC. We all BBQ’ed and he made me a bacon-wrapped hot dog. Score! Also, Mike & I had a photoshoot because we realized that our hair is currently the same length. #twinsies!

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ANYWAY, after a weekend of lots of activity, but also lots of indulgence, I always crave healthy clean eats to get my system re-energized. That’s why I’m bringing you a Meatless Monday post today!

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These curry chickpea patties are SO flavorful, and they’re healthy to boot! Lots of protein and fiber in these guys. Plus the leftovers are perfect for reheating and bringing for lunch — see above 😉

However, to get the recipe, you’ll have to shoot over to Becky’s blog, where I’m guest posting today!

Do you bring your lunch to work? What’s your favorite tip for avoiding eating out?

 

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Mango-Macadamia Granola Bars

So it’s no secret that since I’ve started eating “healthy” – or whatever – I’ve become a breakfast eater.

My breakfast game was at its all time peak during my couple of months of unemployment late last year when I got to make breakfast at home every morning. Toast, eggs, cheese and salsa, yessssss #allthethings

HOWEVER, that’s unfortunately not the norm. I usually eat Greek yogurt and a little somethin’ somethin’ on the side. What that somethin’ somethin’ entails changes from week to week… I have made skinny muffins. I’ve made protein muffins. I love muesli…and I even made muesli bars.

For this week’s What I Ate Wednesday, I’m sharing what I’ve been eating for breakfast lately:

The past few weeks, I’ve been eating homemade granola bars!

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You’ll notice that, unlike my other breakfast muffins and bars, there is no “skinny” or “protein” in the title of this recipe.

That’s not to say they aren’t healthy! Made primarily of oats, uncooked quinoa, and flaxseed, they’re leaps and bounds better than any processed bar you’ll find in the supermarket. Plus they have a LOT less added sugar (only 3 tbsp of honey for the entire batch!).

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But they’ve also got a fair amount of nut butter…and chocolate.

The point of these granola bars isn’t that they’re low cal, or fat free. It’s that they are full of nutrient dense foods that are good for you, and some healthy fats that make them DELICIOUS.

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Plus, mango + macadamia nuts + coconut = tropical summer vacation. Am I right?

Mango-Macadamia Granola Bars
adapted from Cooking Light’s Cranberry-Pistachio Energy Bars
makes 9 bars

1/2 cup old fashioned oats
1/4 cup quinoa, uncooked
1/4 cup dried mango, chopped
1/3 cup chopped macadamia nuts
1/3 cup unsweetened coconut, shredded or flaked
1/4 cup flaxseed meal (or just grind up flaxseed!)
1 oz chocolate (chips or chunks)
1/4 cup almond butter or peanut butter
3 tbsp honey
1/2 tbsp coconut oil

Note: This is an extremely flexible recipe. I’ve also made it with pepitas and dried cranberries. Use whatever kind of dried fruit, nuts, nut butter, or oil you want!

Preheat oven to 350* F. Arrange oats and uncooked quinoa on a baking sheet and bake until slightly toasted and starting to brown, about 8 minutes. Remove from oven and let cool.

Meanwhile, combine mango, macadamia nuts, coconut, chocolate and flaxseed meal. Once cooled, add oats and quinoa.

In a stovepot, mix nut butter, honey, and coconut oil. Heat to a boil, whisking constantly. Boil for 1 minute and add to oat/nut/coconut mixture. Add to a greased 8×8 inch pan and bake at 350*F for 12 minutes, or until starting to brown.

Let cool before cutting into 9 squares. Eat at room temperature or cooled…the squares will keep for 1 week in the fridge!

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What is your breakfast go-to?

Chocolate Flax Muffins

As much as I know you all love lurking on my weekend fun…I did not have it in me to bust out a weekend recap post this week! I knew that I probably wouldn’t have time to put up my normal post yesterday, because I have been insanely.busy at work. I was hoping to bring back Meatless Mondays, but didn’t get a chance to work out a shareable recipe in time…

However, if you really must know what I did this weekend… 😉 We had a couple of GORGEOUS 75-80 degree days and I took full advantage!

If you follow me on Facebook then you already know that, even though I’m no longer in half marathon training mode, I still did my usual long Saturday morning run:

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It was weird — but GOOD — to be running less than 10 miles. I got in a great workout, but didn’t feel like I was suffering the rest of the day, which was nice!

And if you follow me on Instagram or Twitter, you know that I followed up that run with some frisbee:

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I’m hanging up the Thursday night dodgeball knee socks for a season or two and putting together an Ultimate Frisbee team…Chris is pretty much a pro (he played competitively in college) and spent over an hour imparting his knowledge and showing me all his tricks. It was lots of fun! Slightly draining though, and much harder than it looks 😉

Moving on….I am happy to report that even though I don’t have a Meatless Monday recipe, I do have a recipe to share!! It’s been a while, eh?

It all started last week when I went to my beloved Grocery Outlet and snagged a boatload of good deals for less than $30.

As if finding that 6 pack of Luna bars for like $2.99, Greek yogurt for .60c a pop and a bottle of wine for $5 wasn’t enough, I was extremely excited to find a bag of organic milled flaxseed (aka flaxseed meal) for $2.99. Generally, healthy living blogger ‘essentials’ like flaxseed, chia seeds, hemp, and other such random gluten free shtuff cost a fortune! So I snagged the bag and looked for ways to incorporate it into a healthy, yet yummy, girl-on-the-go recipe.

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ENTER: chocolate muffins.

Every flax muffin recipe I found had some kind of weird combination of gluten free flours/meals, xanthan gum, non-sugar sweeteners, or other various products that most regular people on a budget don’t keep in their pantry. So I was largely on my own testing out this recipe and, after a few months of very little baking, was thrilled to realize that not only were these not terrible

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They’re actually really frickin good. Although I can’t call them “skinny” like my nearly fat free lemon poppyseed muffins…They do have less added fat than your standard muffin recipe (the majority of the fat comes from the Omega 3-rich flaxseed), not too much sugar (1/3 cup), and have a texture that’s not only incredibly moist, but has a little bit of chew in it from the flaxseed meal.

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I’ve been eating 1-2 in the morning with Chobani for a breakfast that’s packed with both protein and fiber. They are actually pretty healthy, at about 160 calories a pop. They have 8 grams of healthy fat (from the flax!), 3.5 grams of fiber, and almost 5 grams of protein.

But I won’t tell anyone if you slather peanut butter all over them.

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Chocolate Flax Muffins
Makes 9 muffins

1/3 cup (white) whole wheat flour
2/3 cup flax seed meal (or just grind up flaxseed in a food processor/coffee grinder/etc)
2 tablespoons cocoa
2 teaspoons baking powder
1 ounce unsweetened chocolate (chocolate chips/chocolate square/whatever you can find!)
1 extra ripe banana
1/3 cup sugar
3 eggs, beaten
1 1/2 tablespoons oil

Preheat oven to 325F and grease a muffin pan. Don’t use paper liners- these guys are low enough in fat that they will stick to them!

In a large bowl, mix together dry ingredients (flour through baking powder). In a separate microwave-safe bowl, melt the chocolate in 30 second intervals (or over a double boiler), being careful not to burn it. When it’s done, vigorously mix in the banana and mash until it’s fully incorporated. Add in sugar, eggs and oil and mix to combine.

Add wet ingredients to dry and distribute into ~9 muffin tins.

Bake for 15-20 minutes, or until tops are set and a toothpick comes out clean. Use a butter knife to help release the muffins from the tin.

Eat fresh out of the oven or soon after. If you can’t, keep muffins in the fridge. Heat ’em up in the microwave briefly before eating if desired!

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Have you ever cooked or baked with flaxseed? What’s your favorite use for it?

What’s your favorite recent grocery store discovery?

Weekend in Photos

Happy Monday and happy March, friends!

I’m so stoked it’s March. I am a spring + summer lover for sure…Despite the fact that California barely got a winter (drought, anyone?), I’m excited for longer days and sunny skies!

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This is the only picture I have from Friday night- a group of friends and I went to check out some Sacramento Beer Week festivities and (as I learned would soon become the norm) the event we wanted to go to was SUPER crowded, so we grabbed a beer at a nearby dive bar instead. My friend Shannon came along and I introduced her to the magical world of Snapchat 😉

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On Saturday morning, I suited up for an 11.5 mile run. I ran into my friend Liz (who’s also running the Shamrock’n!) on mile 1, and we ran our first 6 miles together. We were so busy gabbing that we ran at a slightly slower pace than I’m used to, so I decided after we separated that I would go for distance instead of speed, and busted out a 12 miler instead of my planned 11.5. It felt good overall, but my legs were definitely feeling it by the end. I will probably not do another 12 miler before the race!

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That afternoon, my mom cashed in on her Christmas present and we went to a Paint Nite event. It was a really fun time and we enjoyed some yummy beer from Drake’s Brewing Co. while we made our masterpieces. My mom is actually an artist and art teacher, so I knew hers (on the left) would turn out great… I don’t think mine was too shabby either, though!

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Saturday ended with some selfies, a yummy cocktail courtesy of Miranda, and this weekend’s bad decision: greasy hotdogs at 2am. Totally not Healthy Living Blogger approved…but guess who doesn’t care? #THISGIRL

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I woke up abnormally early the next morning and indulged in my favorite time of the week… GROCERY SHOPPING! Yep, I am that cool. I went kinda crazy and ended up buying so much that I needed to get a cart. I looked like a hot mess walking the 4 blocks home with 3 bags of groceries, a 12-pack of toilet paper, and a cup of my newest guilty pleasure (a dirty chai).

P.S. I had a BUY ONE GET ONE FREE coupon for Nutella. WHAT THE WHAT?!

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Beer Week was still going strong and I had plans to get lunch at Burgers and Brew, where they were tapping a keg of the rare Pliny the Younger from Russian River Brewing. The line was CRAZY long and most of us had already tried the beer at some point throughout the years, so we opted to just have lunch and taste some mini samplers of the other cool beers they were featuring!

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I spent the rest of the afternoon resting up for dodgeball by watching SNL. Then it was off we went! We won 8-2 (and are in the championship game next week!) and I had a great time watching the Oscars afterward at the bar. I may or may not have been belting out Wind Beneath my Wings with Bette Midler…anyone else?

What is your favorite kind of beer?

Favorite Oscar dresses? I loved JLaw, Sandra Bullock, and Amy Adams!

What I Ate Wednesday: NYC Edition

Today I’m coming to you (a week late) to share what I ate during my weekend in NYC!

Hosted by Jenn over at Peas & Crayons, What I Ate Wednesday is an opportunity for wannabe-foodies-slash-voyeurs like me to see what other bloggers eat. Such an awesome way to think of ideas to get you out of a food rut.

Unfortunately, I totally chose the wrong week to display for Love your Veggies Month (as you’ll see, not many veggies were consumed during my mini vacation!). However, y’all know I’m a veggie lover the rest of the time! If all my pictures of stir fry and produce on Instagram are any indication… 😉

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I had a long day of travel ahead of me (starting at 4:30am Cali time, and I didn’t arrive at Arielle’s apt in NYC until after 6pm!) So I made sure to load up on lots of healthy snacks for the trip. I ate pretty much everything except the Detour SMART bar, which I saved for a pre workout snack the next day, and the Ring Pop (LOL waaait…how’d that get in there?!)

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During my layover in Chicago, I also found a healthy (albeit pricey) chickpea salad at Starbucks, which I paired with a Dirty Chai Latte..bc sista was workin on 3 hours of sleep!

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Then, I arrived in NYC, surprised my best friend, danced the night away, and came home to her apartment w/her roommate and ate half of this cheese pizza from 7/11. People, I am not exaggerating. Alex only had one slice of what you see gone above. You’ll also notice I decided I wasn’t going to eat the crust…probably so I could fit more cheese and tomato sauce into my stomach.

Needless to say, my New York family was extremely disappointed in me for eating pizza from 7/11 when I was in NYC, which boasts some of the best and cheapest pizza in the world. I am also disappointed in myself, but I REGRET NOTHING. #zerofucks

The next evening, Alex and I enjoyed dinner at Butterfly in Tribeca, where I got bratwurst sliders and a side of some of THE BEST brussels sprouts I’ve ever had. (Hey look at that! Veggies!)

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Alex was still hungry after his ravioli, so we ordered some fries. I have become something of a fry connoisseur recently and have been trying them EVERYWHERE I go. These thick cut steak fries were perfectly cooked- nice and crispy on the outside and actually cooked all the way through. I was definitely a fan!

After dinner, we stopped at Whole Foods and I picked up a variety of cookies, including the famous Black & White cookie. It was so good. I am a sucker for frosting 😉

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Speaking of french fries…We went to Sixth Ward in the Lower East Side for brunch on Joanna’s actual birthday, and they were out of homefries, so we all got french fries with our breakfasts instead. No complaining here!

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In fact, because Rebecca & I were still hungry, we ordered more….

I’m telling you guys. I have a problem. And it involves deep fried potatoes.

For dinner/dessert, we went to the famous Max Brenner’s in the Village. We weren’t particularly hungry for dinner, but hadn’t eaten anything since brunch and didn’t want our dinner to be just chocolate, so Joanna & I split a chicken panini. Oh and again…french fries. You can never go wrong with waffle cut!

The real reason to go to Max Brenners, however, is not the dinner food (which was just so-so), but the CHOCOLATE.

We ordered 2 different kinds of fondue: the classic european (white chocolate, milk chocolate, & caramel, which came with fruit, brownie & cookie bites, and marshmallows) and the churro fondue (white chocolate, milk chocolate, some kind of raspberry sauce, and churros of course!)

Oh my god you guys.

I don’t think this amazingness requires any more explanation.

The next day was my last, and I was super excited that I was able to meet up with my Aunt Jeanne and her husband Mike. I had heard about Eataly and suggested it to them for lunch, and everyone jumped at the opportunity (Joanna included)!

Eataly is basically a giant Italian market/group of restaurants/shop/cafe/PLANET in the Flatiron District. We decided on the Pizza & Pasta restaurant (they also have a wine bar, a couple of really high end restaurants, and like 5 other assorted restaurants).

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We started with a formaggio misti, which was a cheese plate. There was goat cheese, some kind of parmesan, and a cheese made from cow/sheeps milk (? i think?) alongside some kind of chutney.. I don’t think I’ve ever met a cheese I didn’t like, so you can guess how I felt about this part of the lunch 😉

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We also ordered 2 pizzas and I finally got to make up for the 7-11 incident! Both were margherita-type pizzas, and sooooo so good. Love the thin crust!

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To finish, the 4 of us shared gnocchi with lamb. I don’t know if I’ve ever had gnocchi with a texture so light and fluffy. The lamb was super tender as well.

Overall, an AMAZING meal!

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We spent a lot of time looking through the whole complex, which had a bakery, grocery store/farmers market, kitchenware section…

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AND GELATO! I was trying to choose between salted caramel and hazelnut…The salted caramel had an amazingly creamy texture, but the hazelnut tasted too much like Nutella to say no!

And that was that! Luckily for me I got in a good work out and 3 of my 4 days were 10,000+ step days, because if not I probably would have returned home with a bit more meat on my bones than I’d like! Either way, it was worth it!

Have you ever been to New York City?

What is your favorite style of pizza? I love anything thin crust, so New York style is right up my alley!

What I Ate Wednesday – Lunch Lately

Wellcoooooome Wednesday!!!

Sorry. I’m just excited that it only feels like Tuesday, but it’s already Wednesday! Best Feeling Ever.

Since I started work again and put myself on a budget, I’ve been a little worried about what I’d be eating, whether it’d be healthy, and whether I’d be able to avoid eating out and spending too much money. {For the record, I have been keeping to my $30/week grocery budget! I’m still under my overall budget, but have been slipping in certain areas…I’ll be sure to give you all an update at the end of the month!}

Luckily, it was super easy to get back on the healthy workweek lunch wagon. I do miss the leisurely breakfasts and lunches I was enjoying at home, but my lunches haven’t been too shabby! So this week I’m linking up with What I Ate Wednesday to share my first week of work lunches.

As Jenn at Peas & Crayons puts it:
WIAW is about food and fun! It’s about making new friends, breaking out of a food rut, noting changes in your diet/lifestyle, inspiring yourself & others, embracing fruit & vegetables, nourishing your body with the foods that work for you, finding new ways to eat your favorite foods, and so. much. more. ❤
Be sure to check out Jenn’s post to see who else is linking up today.
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The first “Sunday food prep” meal I made for lunches last week was a curry quinoa. I sauteed kale, celery, ginger, garlic & onions in a bunch of Indian spices (curry powder, coriander, cumin seeds, & turmeric) then stirred in cooked quinoa. It made 3 servings – one I ate at home with a tortilla (see above) and the other two I brought in a tupperware to work!
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Didn’t think I could say bye to my breakfast for lunch meals forever, did you? I am super thankful that my new office is just around the corner from my old one, AKA only 8 blocks from my apartment! I have plenty of time to bike or walk home for lunch and cook up a quick simple, healthy, clean meal…like avocado & toast + eggs & salsa 🙂
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Pretty much the exact same meal, except I loaded my eggs up with goat cheese instead of salsa because I had run 5 miles that morning and wanted some extra protein! That bread is whole wheat flaxseed bread I found at the Farmers Market and it is AMAZING. Small slices so they’re only 70 calories a pop, and it’s got a great texture since it’s loaded with flaxseeds – hello protein and Omega-3s!
This week, I went super ultra cheap for my lunches. I use the Safeway Just For U app pretty regularly to find deals at the grocery store (it even gives you personalized deals based on the items you buy the most!) and this week, I noticed that they were offering a free bag of chopped salad with your purchase. I checked out the ingredient list and it actually didn’t seem too bad, so I picked up the Asian variety:
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The dressing isn’t exactly low fat, but I figured all the cabbage and carrots made up for it!
To bulk up the salad enough to make it stretch a few meals, I mixed in 3/4 cup (dry) of cooked quinoa right after it finished cooking. Raw cabbage is kind of rough on the digestive system, so I figured the hot quinoa would cook it and mellow it down a little.
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Winner winner quinoa dinner! It was super tasty!
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I had time to run home for lunch yesterday and enjoyed a bowl with the wonton strips that the salad came with. Today I am anticipating running errands at lunch, so I brought bowl #2 in a tupperware! I think I’ll add sriracha today too…it would go perfectly with the sesame dressing!
That’s it for week 1 of my workday eats!
Check out some other installments of Lunch Lately to see how I eat healthy during the workweek:
1 2 3 4
How often do you eat out?
Do you prep your breakfasts or lunches?

Lemon Shortbread Cookies

I must admit, even though I’m a “food blogger” and a self-proclaimed foodie, I don’t think I really have a signature go-to dish. I feel like every blogger, mom, homemaker, Pinterest-obsessed lady, or even BBQ-loving man out there has a signature thing that they make well.

Unless throwing a bunch of veggies in a saute pan with various spices and serving it over rice/quinoa counts as a “signature dish”….I am a little bit all over the place, and I prefer to try my hand at as many different kind of dishes as possible rather than specialize in just one.

However, there is one flavor profile that I may have a borderline obsession with…

Lemon Blueberry Poppyseed Muffins (one of the most popular recipes of all time on my blog, probably because I put the word “skinny” in front of them)… Basil-Lemon Breakfast HashBraided Lemon BreadLemony Brown Rice with Spring Veggies…. Seeing a trend here?

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Which brings me to this cookie. I have made these cookies (in Lemon Shortbread Square form) every year for the past 4 years. I thought, nay, KNEW they could not be improved upon…and then I made them into cookies.

GAME CHANGER!

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Not only do you get more cookies out of a batch than you would if you put the dough into a square pan and cut out squares (bonus: it makes them fewer calories!!)… The cookies are just straight up BETTER. Slightly browned and crumbly on the edges, covered in the same heavenly lemon glaze (it’s really what seals the deal here), you need these on your cookie tray!

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Seriously. Nothing is better than lemon juice and powdered sugar. Even people who aren’t huge fans of lemon have told me they liked these cookies. Plus, I tend to prefer a cookie dough that doesn’t have raw egg in it. No danger in eating it off the spatula as you bake 😉

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If you’ve found yourself behind on your Christmas baking, or if you’re like me and you have eaten too many of the cookies you baked that were supposed to be gifts…look no further for your next cookie recipe!

Lemon Shortbread Cookies
makes 24 cookies

For Cookies:
2 sticks softened butter
1 tsp lemon zest (about 1 small lemon)
1/2 cup confectioner’s sugar
1/4 cup sugar
2 cups flour
1 tsp salt

Lemon Icing:
2 cups confectioner’s (powdered) sugar
juice & zest of 1 lemon

Preheat oven to 300˚. Beat together butter, lemon zest, and sugar. Whisk the flour and salt separately, then add slowly to the butter and sugar mixture. Mix until well combined. The dough will be scraggly; this is okay!

Lay down a piece of plastic wrap and turn over dough onto plastic wrap. Form the dough into a log with a diameter about the same size you want your cookies to be (about 1.5 inches). It will be pretty long, about 12 inches. Wrap in plastic wrap and let chill for at least 30 minutes, or overnight.

Remove shortbread from fridge and slice into cookies that are about 1/2 inch thick. Score the shortbread with a fork, place on a greased baking sheet and bake for about 15 minutes, or until edges are starting to brown.

While shortbread is baking, combine sugar and lemon juice/zest. I usually start with the juice of half a lemon and add powdered sugar as needed. You’ll want it to be semi thick because it’ll get thinner when it touches the hot cookies.

Remove cookies from oven and immediately drizzle with as much icing as desired (ALL OF IT). Let cookies cool and icing harden before storing.