And Sometimes a Sandwich is the Most Epic Part of the Day

Happy Sunday! It's my favorite day of the week and has been ever since I learned to appreciate the small things. For a while now I've been starting my Sundays without screens and with TIME Magazine in one hand, a cup of coffee or tea in the other. If it were up to me, my apartment would have wall-to-wall windows to reap the benefits of natural light, but with just one tall window in my "living room", I tend to sit as close to it as possible in the mornings when I do my reading.

I've never been very religious. I remember my parents dragging me and my sister to Sunday School every morning for a few years until we got older and it became somewhat of a lost cause. But I find solace and sacredness in Sunday regardless. I feel as if the day is a portal in time that allows you to escape from the everyday routine. It's a day that induces reflection, creativity, and appreciation. I typically designate this day to exploring new places, whether it be a daytrip to a nearby city or simply checking out a new cafe.

Two weeks ago, Trey and I headed out Sunday morning for an hour drive West to Yellow Springs, Ohio. I was itching to get out of Columbus and see something new, but with a tight budget and lack of vacation days, it had to be a relatively local destination. The town center seems to have been built in the 80's and just stayed put. "Funky" is the most accurate description. Every store front or coffeehouse was painted in nontraditional hues, even their trash cans were transformed into abstract art.

                     

The area was walkable all within about 30 minutes, while we waited for 1 1/2 hours for a table at a dimly lit hole-in-the-wall organic Sunrise Cafe. Their pancakes and huevos rancheros were worth the wait. We fueled up for a quick exploration along hiking trails that paralleled a quiet river and led to beautifully serene bridge opening. We sat for a minute by the water's edge, just taking in the crisp air and sunlight, listening to the subtle trickle of water flowing by.

As the "hike" came to an end, we hit the road for one last stop along our return journey: Young's Dairy Farm. I don't think I've ever seen a line for a ice cream comparable to the one here. I'm an ice cream connoisseur and I didn't even get any! But we did make out with a giant jar of raw local honey which I have since used to make giant batches of granola, so it was a win all in all.

 Now let's get down to business. Sandwhiches. Its own food category? I think so. I know my sister sure does. She said that's the one "food" she would never be able to give up. I've had plenty of mediocre sandwiches in my day, as many delis consider a good vegetarian option to consist of cheese, lettuce, tomato, and some condiment (granted this was a go-to of mine in my first years of vegetarianism during middle school and maybe a little bit of high school, too...). But I find it insulting and utterly lame for a sandwich to be so boring after I've encountered so many more incredible options.

So earlier this week I set out to create a sandwich masterpiece. I took a trip to Lucky's Market, a natural food store that bakes bread in-house and has an awesome selection of foods. I left with a growling stomach and the anticipation of 7-year-old me headed to Disney World. Magic ensued.

Ingredients

• 2 Full Leaves Red Leaf Lettuce
• Big Handful of Sunflower Sprouts              
• 3 Slices Tomato
• 5 Thin Slices of Cucumber
• 1/4 Avocado mashed or sliced
• 1 1/2 Raw Mushroom, sliced
• 1 Tbsp Hummus
• 1 tsp Dijon Mustard
• 1 tsp Mayonnaise
• 2 Large Slices Toasted Whole Grain Bread, Sourdough, whatever your taste may be 
• ADD AS MANY VEGGIES AS YOU CAN FIT. I've also added radishes & cheese

Directions - so simple 

1. Prep all of your veggies, slice & dice
2. Toast bread, add hummus to one slice & dijon and mayo to the other
3. Layer all together and get messy

It seems silly to lay out ingredients and directions for a sandwich but I've survived off of this simple masterpiece all week long and I don't think I can ever get sick of it. Dive in!

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September: Almost Pumpkin Season...But Not Yet

It only seems fitting that my last post was August 10 and today is September 10. I would like to keep my posts slightly more regular but as we all know, life happens. So much to mull over from this past month! Mid-August we did a little road-tripping up to Michigan to visit friends from school at one of their family's houses on Torch Lake. I was confused upon arrival because the water is so crystal clear it was as though we just deplaned in the Caribbean. I thought I was familiar with lakes and knew what to expect. We used to spend time each summer at Squam Lake in New Hampshire where, although beautiful and mountainous, you really never knew what was below you in the water. This trip was the best way to soak in the last of the summer sun. Trey documented most of it with his GoPro so hopefully that video will be cut and edited into a "full feature" to use as a therapy tool mid-winter.



I've never been one to have big plans for holidays like Memorial Day or Labor Day, but I had a special trip back home to Beantown this past weekend. It was my TWENTY-FIFTH birthday, along with my sister's twenty-fifth birthday. I feel the need to fully write that out with letters because it's still processing. Although it's just a number, right? I certainly don't feel old. I also don't think I look very old; after all, it was just two summers ago that I was repeatedly asked if I just graduated from my town's high school. The response was awkward for both parties.

I love having a twin. Having someone you automatically celebrate with every year is kind of awesome and just makes it that much better. For every birthday as far back as I can remember, which might be to year 7, we've had two cakes to celebrate with. During those elementary school years my control issues began to surface. I would plan my party out down to the minute, spacing out the various activities and how much time could be spent at each station at which hour. Since everyone else is human, this did not go over like I wanted it to so I eventually stopped trying to have birthday parties. Luckily I'm wiser now! Still a little controlling but at least I can acknowledge it. The one thing I do have control over is cake. Because I bake it for myself. It's always exciting when someone else makes you food, don't get me wrong, but there's something so satisfying about baking a cake that I just have to make it even if there are already two others.

    

Now onto more food.

My most recent Instagram dish was a buddha bowl. It's a brilliant yet simple idea: a roasted root vegetable, some sort of greens, some crunchy veggie, a grain, and a mind-blowing sauce to wrap up the package and tie it with a bow. I was first turned on to this style of dish at my first dinner at Beat Hotel in Cambridge, MA, which happened to be on my birthday last year. I got this vegetarian bowl with baby bok choy, sweet potatoes, a few other roasted veggies with rice, and this insane thai red curry paste sauce. I have since purchased the red curry paste and suggest you do too and use it in all stirfry dishes.

I've also had a growing curiosity about tahini. I once bought it to make hummus, used a small portion, put the giant container back in the fridge, and never took it out again. But now I've seen it more recently used for lots of different sauces to compliment veggie dishes, so I purchased it again, with higher hopes than the last go-round.

Buddha Bowl

Makes 2-3 Bowls

Ingredients

• 1 Sweet Potato, cut into large chunks
• 1 1/2 Cups Kale, de-stemmed & leaves torn into smaller pieces 
• 1/2 Red Cabbage, cut into strips
• 1/2 Cup Quinoa, uncooked (cooked will yield 1 Cup)
• 1 Cup Water
• 1 Tablespoon Olive Oil
• 1 Tablespoon Lemon Juice

• 1/4 Cup Tahini
• 1/4 Cup Water
• 2 teaspoons Dijon Mustard
• 1 teaspoon Maple Syrup
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Cholula Hot Sauce

Directions

1. Preheat oven to 420 degrees
2. Peel sweet potato, cut into large chunks, and toss in medium bowl with olive oil. Spread evenly on a baking sheet & cook 20 minutes, stirring halfway through
3. While potatoes are roasting, combine 1/2 cup quinoa with 1 cup water in small saucepan and bring to a boil over high heat
4. Reduce heat to simmer, cover for 15 minutes. Remove from heat, let sit covered for 5 minutes
5. Chop up red cabbage, set aside
6. Chop up kale, transfer to bowl used previously for sweet potato and rub with lemon juice
7. In a separate small bowl, combine all ingredients for tahini sauce with a whisk. Add more water 1 teaspoon at a time if it's too thick. 
8. Divide quinoa, sweet potato, kale, and cabbage into bowls and drizzle with sauce! 

This bowl works well for all seasons, in my opinion. I went into Starbucks and cringed when someone ordered a pumpkin spice latte. We're just not there yet! September is my favorite month, not because it's the month I was born, but because you can begin to smell Autumn and see a slight change in tree color yet it's still warm and feels amazing outside. Everyone is trying to rush into Fall but it's not necessary, we'll get there. 

The next thing I'm looking forward to is late-September raspberry picking. Still time to bake another berry dessert or two...

Happy September! 

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New Month, New City

It's almost mid-August and I told Trey I thought I should buy a new bathing suit and his response was "summer is [almost] over". This is the first summer where life has been so jumbled around that the annual happenings I'm accustomed to didn't enter on their cues. I realize that's not a bad thing at all actually. I was crushed that after 14 years of August trips to Wellfleet, Cape Cod I wasn't able to make it this round. When I say crushed I mean I was irrationally angry/upset/disappointed. It's amazing what a place can come to mean to you, as it's become ingrained in who you are. I survived missing the trip, a shock to my June self, and instead have been busy piecing together a new schedule for myself out here in Columbus. It's hard to let go of those traditions we cherish so much, but it's a great feeling to start some new beginnings.

We kicked off August right, spending the first weekend at Lollapalooza music festival in Chicago with old and new friends. It was an incredible couple of days with sore feet and amazing shows.

At this time last year my dear friend Jaimie, who I met while working at a Boston restaurant, was solidifying plans to move across country to San Francisco with her boyfriend. It just so happened that I was also in the midst of making the decision to move to Columbus with my boyfriend. Her story took quite the awesome turn when they made the executive decision to drive back to Chicago after landing in a motel out west for a week, realizing they were drawn to the Windy City instead! I love telling people that story. And it worked out great for me because we had the chance to see each other in her new town. At times, some things really do align perfectly.

I fell in love with Chicago. Maybe it's because the city borders water or maybe it's the expanse of completely unique buildings everywhere you turn. We managed to squeeze in a 90-minute architecture tour via boat cruise down the river that we all LOVED. And we couldn't leave without taking a quick trip through the Art Institute of Chicago.

Although the music festival was obviously a highlight, soaking in a bit of culture on the side really made the trip. Part of that culture: deep dish pizza. Lou Malnati's restaurant was the very first "attraction" we hit upon arrival. At 2pm on a Thursday there was a 45-minute wait, mostly because each pizza takes 30 minutes to cook. I have to say, I'm so glad I tried it but I probably won't be going back for seconds. Sorry Chi Town! Still love you. For the remainder of the weekend we lived off mostly PB & J's, fruit, cheese, and avocados. We may as well have had individual lunch boxes with divided compartments inside and our names labeled on them. We had the backpacks and overalls, just ONE step away from elementary school days.

Summer may be waning but it's not yet over! Still a few more adventures to be had.

'Til next time!
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I adore farmers markets. There is something so special about being able to put your money into the hands of someone who had a part in creating the food you're buying. Back in May, Trey and I made our first trip to an amazing farmers market located a sweet three miles down the road from us in little Worthington Town Center. We've had crazy schedules and were out of town for so long that I didn't even make my second trip over there until this past Saturday. Trucks overflowing with fresh corn, tables filled with ripe fruit and the greenest greens, the smell of fresh baked bread and brewed coffee. It's an experience for all of the senses. Even when I don't need to buy much, it's the best way to start a morning.

Peach Army - When your fruit is ripening faster than you can eat it, freeze these little suckers for smoothies, dipping in melted chocolate, adding to yogurt, etc. Place cookie sheet in freezer for 2 hours then transfer fruit to freezer bag.

As of late, I'm on an especially tight budget so I've been making a strong effort to live a minimalist lifestyle, which sadly includes food. Actually food is my biggest expense so it's taking the biggest hit. HOWEVER, that does not mean nutrition is going down with it. Eating/grocery shopping on a budget simply means going back to basics. Try to mainly choose produce that you can split between multiple meals and dishes, there's endless room for creativity. There's no NEED to purchase all the fancy-named products just because we see them in the "organic" and "natural" aisles. Those buzz words also do not necessarily mean "healthy" so beware! More often than not I make a list before heading to the store or market to avoid the dangers of aesthetic persuasion; although sometimes it's good to switch it up and go in without specific recipes in mind, grab whichever veggies ignite a bit of inspiration and create from there. For those of you that are artists, I think this process resonates greatly. I am not an artist but I see food as my canvas. That's not to say the end result is always pretty - many, many kitchen failures - but sometimes that's not the point.

My best advice for shopping healthy on a budget: do not hit more than 3 aisles.

This might sound ridiculous to some people, but I spend about 75% in produce, 5% in dairy, and 20% in grains/other. "Other" includes hummus, pesto, legumes and other staples that round out a meal or snack. Most of the aisles are filled with crap which both eats away at your budget and is nutritionally useless, depleting your energy levels rather than sustaining them like real whole foods do. That being said...don't forget your dark chocolate!

Alter Eco is my absolute favorite brand. The Dark Blackout is INSANE. They typically use 100% organic and Fair Trade Certified ingredients, a label which is near and dear to my heart. Check out Fair Trade USA's site  to read about how the third party certifier is expanding across industries.












At this time next week I'll be getting ready for my maiden voyage to Chicago! Squeezing in a few days with good friends, Lollapalooza music festivities, and of course, checking out the food scene. Stay tuned for my discoveries!

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Reconnecting

Hi friends, it's been a while. I guess you could say I took a little unplanned hiatus, possibly from a lack of inspiration. Last I wrote we were just entering Spring and here we are in July! For me at least, the change of season has brought on a whole slew of life changes. I just recently re-read my very first post and couldn't help but laugh because my life can be currently characterized by the exact uncertainty I wrote about eight months ago. The transition to life in Columbus came much easier than expected, in part because I was welcomed into a great group of people to work and play with. I'm so glad I took a chance on myself, really, and moved to a new city. I guess I should say I'm also glad my boyfriend persuaded me in the first place. It's the best decision I've made/been coerced into in a very long time.

But now our lease is up and it's time to find a new apartment in a different part of the city. I also left the stability of an income - just barely enough to pay my bills, but an income nonetheless - in hopes of pushing myself to find a job more in line with my longer-term "career" goals. "Career" refers to the general non-profit world but will remain in quotations because I'm still on an unclear path. And that's OK. I saw a quote posted by a young world-traveler that read: "This is the time for big adventures and small paychecks". In a way, I completely agree. At the same time, my rent is due soon. Life is one funny dilemma in that sense.

Right now I am back home in Concord, MA enjoying the inconsistent weather, my bike, and catching up with old friends. When asked what I'm "up to", it's safe to say I don't know what I'll be doing tomorrow, let alone months from now. As I aim to (quickly) find an answer in these next weeks, I'm soaking in all the New England charm I can get, and then it's back to Ohio for a different chapter in this odd book of mine.
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Last week my mom and I ventured out to one of our family vacation spots,Westport Point, where we visited every summer when I was little. The tiny town located along Massachusett's southeastern shore has a harbor dock with what seems like more boats than people; what was once the general store fifteen years ago is now a quiet set of law offices that don't appear to conduct much business; the Inn right on the harbor point offers a total of nine rooms; a picturesque scene to say the least. Other main attractions: beach & local ice cream shop, the summer essentials. There's nothing like the smell of sunscreen and melting sugar to complete a summer day.

A few days after our weekday excursion it was time for a lobster boil. Classic but smelly meal. I elected to bury myself in the pastry portion instead. I've made this dessert twice now and it's just so perfect. It's essentially a topless pie but for some reason it has a more eloquent name.

Peach and Blueberry Crostatas

I've only ever used peaches and blueberries for the filling although I'm sure most other fruits would be equally delectable. I've found that I like this dessert so much because it's the perfect amount of sweetness. There's roughly 1/3 cup of sugar in each of the two crostatas this recipe makes. The best part of the process is making the dough - something so magical about shoving your hands into a big hunk of flour and butter. You try and you'll see. You do need a food processor to make the dough and part of the filling.

Recipe from Plum Pie

Happy baking!
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No Such Thing as Too Much Granola

So it's officially Spring, people! I found a park in downtown Columbus two weeks ago in the most adorable section of the city called German Village. Dragged Trey out there to run around with me, encountered so many dogs I wanted to kidnap. Then I drove there again last Sunday straight after work when the sun was out and we were almost reaching 60 degrees, and went for the happiest run of the year. Exploring a city on foot (or bike) is the way to go. Discovered a couple cute coffee shops that almost lured me in with their newly-open patios, but most importantly, actually saw PEOPLE. It's funny how less populated an area feels during the winter months. Then all of a sudden March and April hit and you're bumping into a human everywhere you turn. But most of these humans come with a dog attached so that's pretty great.

I've begun cracking our windows open and finally welcoming fresh air into our apartment...for the first time since we've moved in. I suppose all this clean oxygen has been inspiring, so I took a trip to the Oakland Nursery last weekend and discovered another happiness outlet. So many succulents!! Do you have succulents yet? I've seen them around for a while now, but haven't felt the push to buy any. Which is funny, given that they naturally help to clean the air in, say, an apartment that's been on lockdown for six months. Go out and buy one or five, I promise their presence does magical things.

Now, on to snacks.

I've made granola a few times. The first, I was less than impressed. But I've grown! I think this is the best batch yet. Perfectly sweet and crunchy, wholesome and satiating. This round has a new coconutty flavor profile that is addicting. I have a jar of coconut butter in my pantry leftover from making Christmas chocolate bark from scratch, and I've never really known what else to do with it. I don't think people normally have coconut butter on their shopping list, it's a bit expensive and maybe intimidating. But I stumbled across a granola recipe using coconut butter and was so excited. So I took that idea and consulted with one of my favorite vegan blogger sites, and created my own little mashup. IT'S GOOD. The coconut butter adds a decadent element that haven't quite encountered in previous recipes so it's always fun to switch things up a bit!

Ingredients

• 2 Cups Old Fashioned Rolled Oats (or Gluten-Free Oats)
• 1 Cup Walnuts
• 1 Cup Pecans
• 1/2 Cup Slivered Almonds
• 1/2 Cup Unsweetened Shredded Coconut
• 3 Tbsp Ground Flaxseed
• 1/2 tsp Salt

• 1/4 Cup Coconut Butter
• 3 Tbsp Coconut Oil
• 1/4 Cup Maple Syrup
• 1/4 Raw Honey

• 1/2 Cup Dates, chopped

Directions

1. Mix all dry ingredients in a large bowl
2. Combine all wet ingredients in a saucepan over low heat until melted
3. Preheat the oven to 325 degrees
4. Stir the wet mixture and pour over the dry ingredients, using a spatula to thoroughly combine 
5. Carefully spread the granola across a large baking sheet, in one even layer
6. Bake for 10 minutes, remove from oven and gently stir mixture
7. Bake for another 10 minutes, remove from oven and gently stir
8. Again, bake for 10 minutes, remove from oven and gently stir.
9. Increase the oven temp to 340 degrees, then put the baking sheet back in for 5-10 minutes, stirring every two minutes until you've reached a deep golden color.
10. Allow to cool on baking sheet, untouched, for 1 hour in order to achieve crunchiness!
11. Once the hour has passed, add the chopped dates and stir the granola again.

I keep mine in an airtight container in my cabinet, usually for 2 weeks if it hasn't all been consumed by then.

Enjoy the last weekend before April!

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Nanner Nanner

Just to keep the pattern up, I'm sharing a banana bread recipe that is to. die. for. It is gluten-free and there is absolutely no added sweetener, not even honey or maple syrup. Purely sweetened by the overripe nanners and coconut flour. This stuff literally melts in your mouth. And I didn't have to alter the original recipe one bit. I've found a lot of gluten-free baking requires really expensive nut flours and so forth, but coconut flour is a game-changer. Trader Joe's sells 1 lb. bags of organic coconut flour for $2.99!! Not only is the price amazing, but all coconut flour recipes call for much smaller measurements than traditional wheat flour recipes, so that bag will last you. The trade-off is that the recipes require about double the amount of eggs, used as a binding agent. Coconut flour is delicious, highly nutritious, and this bread is both light AND filling.

Coconut Flour Banana Bread

Recipe from Civilized Caveman Cooking

Ingredients

• 4 Ripe Bananas, mashed
• 4 Eggs
• 1/2 Cup Almond Butter (also found cheapest at Trader Joe's, $6.99) 
• 4 Tbsp Coconut Oil, melted
• 1/2 Cup Coconut Flour
• 1 Tbsp Cinnamon
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Vanilla
• Pinch of sea salt

Directions

1. Preheat oven to 350 degrees.
2. Blend bananas, eggs, almond butter, and coconut oil together. I used a regular blender.
3. Transfer to a large bowl and add in all remaining ingredients. Stir well. 
4. Lightly grease a loaf pan and pour in batter.
5. Bake in oven for 50 minutes.

Super easy! I love that this snack requires minimal effort. So often I find myself hungry in the middle of work or running errands and need something to hold me over when I know I won't be have a full meal for a couple of hours. That is exactly why I'm loving baking lately. It's so important and useful to have these powerful snacks on hand to sustain us throughout the day, wherever it takes you. I, for one, don't think clearly when my stomach is growling and my brain power is depleting. 

I'll probably be making other variations of this recipe, maybe in muffin form, with my favorite add-ins like walnuts and dates, or maybe in loaf form again, but turned into decadent french toast! Have some fun in your kitchen. And wear a cool apron. 

Cheers to baking! 

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Mornings Glorified!

The verdict is in: the muffins are share-worthy! Perfectly moist and satiating, chock full of the good stuff. Apple, carrot, coconut, dates. Morning Glory muffins have been my favorite since the first time I tried one, not too long ago. They bring me right back to the Mill Mountain coffee house in Virginia where I did some of my best research and writing in school. It became somewhat of a routine. So much so that they'd give me coffee and a muffin at no charge. It's funny how food can take you back.

I altered the recipe slightly, omitting the brown sugar that I feel is unnecessary for something with such naturally delicious ingredients. These are a damn good snack to power you through the mid-morning or afternoon lull.

Morning Glory Muffins

Adapted from Elly Says Opa!

Ingredients

• 2 Cups Whole Wheat Flour
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 1/2 tsp Salt
• 1 1/2 cups Carrots, peeled and grated
• 1 Apple, peeled, cored, and chopped
• 1/2 Cup Shredded Coconut
• 1/2 Cup Chopped Walnuts
• 3 Large Eggs
• 1/2 Cup Honey, I used Trade Joe's Raw Wild Collected
• 1/3 Cup Coconut Oil, melted
• 2/3 Cup Unsweetened Applesauce
• 2 tsp Vanilla Extract
• 1/4 Cup Freshly Squeezed Orange Juice, I put an orange segment in my hand press
• 3/4 Cup Dates, chopped  

Directions

1. Whisk together the flour, baking soda, cinnamon, and salt in a large bowl.

2. Use a spatula to stir in the carrots, apple, coconut, and walnuts.

3. Preheat oven to 375 degrees.

4. In a small bowl, beat the eggs, honey, coconut oil, applesauce, vanilla, and orange juice.

5. Gently stir the wet mixture into the dry until just mixed.

6. Lastly, fold in the chopped dates.

7. If your muffin tray is not nonstick, lightly grease each muffin tin or fill with liners. 

8. I filled each tin with batter just slightly more than full, yielding 12 medium muffins with enough leftover batter for an extra two (I simply baked the extra in one side of a bread pan because I was impatient)

9. Bake for 20 minutes and your whole house will smell AMAZING.

I highly recommend smearing some almond butter between two halves for an extra boost. Enjoy! And try to stop at just one, I dare you. 

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Countdown

The winter blues are real. I am finding it more and more challenging to get up from our blanket-laden Lazyboy when I don't really have to. It's becoming a problem. Although I fight myself most days, I still make it to TRX and yoga and am reminded of how critical regular exercise is for your mental health. Forget the physical for a minute - it's the mind that I think faces the most difficulty during this time of year. I see pictures of Florida and Costa Rica from friends that are lucky enough to get a heavy dose of Vitamin D and salt water in bleak January and February, and as much as I wish I could pick up and fly out to the islands, simply looking at warm beaches actually eases my mind. 

I keep reminding myself that without a change of season, we wouldn't appreciate sun and warmth nearly as much. There is beauty in each season, even on bleak five-degree days. And it's safe to say we can begin the countdown to Spring! The first official day of Spring is in exactly one month from tomorrow. Of course that doesn't mean we are in the clear from snow and cold weather, but hey, it's a big step in the right direction. In highschool and even college, I thought one of the main perks of summer was getting a tan. My outlook has completely changed since. 

Warmer days, whether the sun is out or not, creates endless possibilities. I've already put a list together of "Things to do in Columbus" come April/May, including FARMER'S MARKETS, the most important of them all, pick-your-own farms, free yoga in the park, free outdoor concerts, and outdoor movies. Yes, most of these options are available indoors during the winter seasons, but there is a difference between the confines of a four-walled room and the open outdoors. 

I also found a bike path that can take me all the way downtown, roughly 12 miles and maybe an hour-long ride. I've already begun daydreaming about my Mondays reinvented. I don't start work until noon, allowing a perfect amount of time to relax with a good breakfast, stuff a backpack with slightly more presentable clothing, and hop on my new commuter route. Should probably leave a bit of extra time for the sweating to subside upon my arrival. Sweating is good.  

Last summer, I took advantage of many Saturdays and Sundays off from the restaurant and biked the 1 1/2 or 2-hour route from suburban Concord to the outskirts of Boston. For the most part I rode solo, and it was one of the most freeing ways to get out of the everyday routine, both physically and mentally. I had no one to answer to, no rules to follow. Sometimes I wasn't even quite sure how I would get back home. I usually spent the rest of the afternoon wandering the city at a food fair, or meeting my friend Julia for a smoothie and inconveniently to everyone else walking my bike down the busy sidewalks. If I planned well enough and brought an extra snack, I would bike the whole route back before sunset. That was a long day. A long, good day taken full advantage of. I've realized that my bike is in Massachusetts while I am here in Columbus, however. A tragic love story of separation. I'll have to face that issue later...

In the meantime, I'll be making pancakes a lot. And baking. I've had an urge to bake this week. Cupcakes, cookies, muffins. I have a Morning Glory Muffin recipe to put to the test this afternoon, so hopefully it will be share-worthy. Anyone thinking that muffins don't pair well with February is wrong. 

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Intentions

I'm sitting in Starbucks reading through "The Juice Generation" by Eric Helms, founder of the first juicery in the US back in 1999 before any of us really starting thinking about juice that extended beyond Tropicana. It seemed fitting that a little boy started sobbing in front of me upon finishing his juice. I feel your pain, little man. Sometimes those satisfying flavors are too darn hard to part with. I've been witnessing an immense support of this so-called juice generation in the storefront where I work and am amazed at how passionately so many locals feel toward the products. When there is a surge of popularity for anything in the health and fitness world, I'm inclined to immediately take a step back before jumping through the floodgates. Sometimes the health benefits may be available, but intentions are not correctly aligned. The owners have established more than a business here, however, by promoting a balanced lifestyle and self-care perspective. Juice bars are popping up all over the place, and though many may approach the business honestly, some are simply taking advantage of a trend. The production may be half-hearted, produce may not be 100% organic in an effort to cut costs and boost profits, and juices may be watered down, reducing the nutritional punch in each bottle. I'm not exactly business-minded, as I find the heart and soul behind a name to be the most crucial element of a company, rather than profit margins.

And it's all about the mentality in my book. I rolled out my mat in a hot yoga class on Monday, and began the class not with an immediate sweat session, but with a moment of stillness. The instructor made a point to have us take a minute to set our intentions for the practice that morning. Sure, it's just one hour of the day, but the power of a short period of time when approached humbly can significantly alter your attitude toward the day, toward others, and toward yourself. Intentions can be focused physically, emotionally, or mentally, whichever you feel needs the most love and care. We dedicated a few minutes to headstands. I have never been able to find my way into one, but I slowed the process, followed the introductory steps, and used core strength I didn't even know I had to lift my feet off the ground, eventually holding the full pose. I was SO excited. It was both a physical and mental accomplishment. We really are our own worst enemies. I felt such an overwhelming wave of pride, not because I thought I could show off to the class (there were 4 other people), but because I beat myself. Yoga is another one of those "trends", but when practiced with pure intentions, you fully understand its draw and grasp the benefits.

So let's work on setting our intentions, whether big or small.

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The Balls are Good

As I've previously discussed, I'm a sugar lover but terrified of the vast amounts we consume. There has to be a happy medium in the food world where "sweet" doesn't have to mean "bad for you". I am now working part-time at a small raw & organic juice company here in Ohio called Native Cold Pressed. Their products are absolutely delicious using only organic fruits and vegetables, no water. You're getting a solid 3-5 pounds of produce in each bottle which is incredible. Consuming vegetables has never been so easy. A friend of the owners' happens to run a small company that makes clean energy bites, which we sell in our storefront. They're crazy good.

So I was trying to think of delicious snacks I could make to have on hand and something I could easily take with me to work, and the obvious dawned on me. As much as I support our local companies, I can just make my own energy bites! I've made coconut-date balls in the past consisting of only dates, almonds, and coconut essentially thrown in the food processor and you're done. Sadly when I moved to Columbus, I moved away from the food processor in my mom's kitchen. But a blender turned out to work just fine! I stumbled upon a very appealing food blog called "Better With Cake", where the author shares recipes for healthy treats. The following is my adaptation of her cookie dough bites:

Yields 16 Energy Bites

Ingredients

• 1 Cup Raw Cashews
• 1/2 Cup Rolled Oats
• 14 Jumbo Medjool Dates, pitted
• 1 tsp. Vanilla
• 2 Tbsp. Ground Flaxseed
• 1/2 tsp. salt

Directions

1. Combine cashews and oats in a blender. Blend until you have "flour", this should yield 2 cups
2. Set flour aside and blend dates. Yields 2 cups of binding agent
3. Add the flour back in the blender with the dates and remaining ingredients. 
4. Blend until you have a thick consistency 
5. Use a tablespoon to ball up your "dough" until it's in the desired shape
6. Store in fridge or on counter in an airtight container, whichever your preference

These taste so decadent! Trey and I went through them over the course of 24 hours (I halved the recipe so it was only a total of 8). Dates are an amazing sweet source of energy that pack in both fiber and more potassium than bananas. They're a great tool for substituting refined sugars and I'm sure I'll be messing around with them more to come up with other combinations like this. Try them out, it's so easy! Credit to Emma at Better with Cake for the idea. 

Tomorrow is Sunday which means you should be in your kitchen. Ta Ta!

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The Decline of our Sanity

Last night we watched a documentary called "GMO OMG" - or I should say I was cooking and listening while Trey was watching. The director, Jeremy Seifert, and his children do a rather entertaining job of exposing the harmful effects of GMOs and the industry's efforts to covery it all up. GMO is a term that only begun to receive notable attention in the past decade, and I know that I didn't bother to learn more about it at first. This documentary was filmed in 2012, and all of the people Jeremy interviewed had either never heard of GMOs, had heard of them but didn't know what they were, or knew what they were and didn't realize they were eating them. It's actually a little scary to think about how the food industry has altered the basic building blocks of our food without outwardly letting us know.

But apparently not everyone agrees. Both Colorado and California rejected the labeling of GMO foods consecutively in 2012 and 2013, followed by Oregon's rejection this past November (NPR). Thankfully Vermont has signed the first GMO labeling requirement to take effect in 2016, with continued campaigns to prevent the instatement. Many soy products, refined sugars, and corn syrup are derived from genetically engineered ingredients. Are we really still not convinced that it's better for our bodies to avoid corn syrup and refined sugars? I honestly find the GMO dilemma funny from a consumer perspective. When you ingest these ingredients, you're hurting yourself. Why are we fighting so hard to continue? The FDA doesn't have any safety regulations or scanning processes for GM food, and there is alarming evidence of pre-cancerous cell growth from these types of products (Natural Revolution). It's a risky and unnecessary game.
  
Sure, I understand much of the fight comes from the companies surviving because of GMO use. They require much less crop maintenance and increase crop production tenfold, and that means revenue. But those crops will provide a yield once and once only, whereas unaltered seeds may produce for consecutive growing seasons. In developing countries, this reproduction is key to survival. If the food industry continues on to expand GM production, a lot of populations will be left struggling. Not to mention they're destroying the microorganisms in the soil necessary for reuse of the land. This practice expands, our land dies.

Food for thought (ha!) on this glorious Thursday in January. I'll share with you some actual food next!

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Sugar, You Sneaky Bastard

I've had a fascination with sugar lately. The world is suddenly realizing that too much sugar leads to health problems and weight issues. As kids we're taught to eat sugar in moderation and parents fear that sugar high that will leave their children bouncing off the walls. So as much as we're all aware that too much sugar is a bad thing, we weren't ever told exactly why.

My understanding is still in its beginning stages, but I've read a book or two, a few articles, and watched some documentaries that reveal how sugar affects the body. Of course, we can find sugar in fruits and vegetables, but this is the naturally occuring fructose that our bodies are able to use productively because of the fiber that accompanies it. It's that added sugar that'll get ya. I've considered myself to be a relatively healthy person for a while now, but not until fairly recently did it occur to me to check for added sugars in products like pasta sauce, ketchup, peanut butter, cereal, yogurt, and milk. I love all these things and therefore they should love me. But it's an unrequited love, sadly. A good amount of sugar that is found outside of your produce is refined (aka Sucrose) and therefore stripped of any nutritional quality. Instead of turning into energy your body can use, it creates a huge imbalance that, in short, can lead to heart disease, diabetes, and weight gain if you're consistently consuming too much. The American Heart Association estimates that we should be intaking no more than 25 grams of added sugar, which excludes the delicious fruits and milk that most of us adore, but we consume a rough average of 83 grams each day. That's madness.

I am no nutrition expert, but I've definitely discovered a passion there, one that I plan to pursue in a way I haven't yet figured out. The funny thing is I was planning on sharing two chocolate bark recipes today and now I've ironically rambled on about the dangers of added sugar instead. Don't get me wrong, I love sugar and indulge in something sweet every day. But it's all about moderation, people.

As I mentioned, this post went in a different direction than intended. Ah, the beauty of free-writing. For a couple of reasons, I'm not going to share a recipe for sweet treats at this moment; One being my current focus on store-bought products that should never have added sugar in them, and two being that I just made SUCH a delicious pasta sauce from scratch. And I have to share that now, instead. I would like to preface this creation with a fun fact from my refrigerator. I have a bottle of Kroger Pasta Sauce whose third ingredient listed is sugar, hitting your system with a whopping 9 grams per 1/2 cup. I don't know about you, but I use more than half a cup of sauce on my pasta, so you do the math. It baffles me that companies feel the need to add sugar to a product like this one where the focus should be to bring out the naturally sweet tomato flavors with various spices. That's the entire purpose of spices.

Veggie Madness

Ingredients

Makes 2 Servings

• Big Gulp of Olive Oil
• 1/2 White Onion
• 2 Cloves Garlic, crushed and diced
• Crushed Red Pepper Flakes, to your liking but don't leave them out!
• 1 14.5-ounce Can Diced Tomatoes
• 4 oz. Tomato Paste (Smallest size I can find is 6 oz)
• 1 Cup Packed Spinach, shredded
• 2 Zucchini & Spiralizer Tool
• Parmesan, for topping

Instructions

1. Heat saucepan over medium-low with olive oil, add onions and saute for a few minutes until they begin to look translucent 

2. Add garlic and crushed red pepper flakes, saute together for another few minutes until the mixture becomes very fragrant 

3. Add in the can of diced tomatoes, including the juices, and stir

4. Add the tomato paste next, stir well, and throw in all of your spinach

5. Continue stirring occasionally. While the sauce is cooking, make your zucchini "noodles" by pressing one end into the Spiralizer and twisting against the blade. 

6. When the spinach has cooked down into the sauce, you're set to go! 

7. Top half of your zucchini pasta with half (or more...) of the sauce and sprinkle in some Parmesan for added flavor

If you don't have a spiralizer, you should get one. It was gifted to me (Go Ari!) for Christmas and I never owned one before. Obviously you can cook regular pasta to serve your sauce with, but I love the extra dose of veggies. 

Fresh food, I love you. It really is a privelege, so we should all be taking advantage more. 

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