Category Archives: Food

Baked Pesto Tuna Burgers [Gluten Free]

Bumblebee Tuna Burgers [Gluten Free]

Last week was a week. I don’t know why I was on the verge of a nervous break down basically all week. I had a lot on my plate and felt pressed for time which always revs up my anxiety.

On Thursday I was supposed to go to the last session of this photography course I have been taking through San Francisco Parks and Recreation. A friend at work told me about “Getting to Know Your DSLR” and I thought I would really learn a lot but the teacher was, to be blunt, pretty awful. I did learn a few good things but the thought of sitting in a room for three hours when I had so much more I could accomplish just stressed me out. There are a lot of good photography resources on the Internet (e-courses, websites, Youtube videos and more) that I need to dedicate the time to learning – but at least I’ll be on my own schedule.

Maybe classes just aren’t for me, which is something I often think about when thinking about getting my MBA. I was terrible at going to class in college. Classes with mandatory attendance policies (most of them) were the bane of my existence. Our time is really precious and sometimes when you’re feeling stressed and have other things you should – or want – to do, you should cut out what isn’t serving you (I tried to tell my father that and he segued into “so I shouldn’t have to give you money for things”… like where does that fit into anywhere?).

Bumblebee Tuna Burgers [Gluten Free]

Save a little time this week by making these tuna burgers in advance!

SO ABOUT THESE TUNA BURGERS. These were a “use up the fridge” recipe before I left for Big Sur/San Luis Obispo last week. I came home to a really good mail day a couple weeks ago which included a box of tuna from Bumble Bee.

I couldn’t decide what to do with the tuna – healthy tuna salad with mustard? Baked tuna and rice cups? The possibilities with a can of tuna are kind of endless. It’s a really great pantry staple people – myself included – forget about. Americans don’t eat enough seafood (with the exception of me, who comes home drunk and eats cold mahi mahi out of the fridge) and it’s so healthy, especially tuna. It’s low fat compared to some of it’s delicious, Mercury-prone friends and basically just a lot of protein (yay!). I try to keep a couple cans on hand at all times.

I made these over the weekend and had them plain, in salads and of course, slathered in mustard with some tomatoes and cheese for dinner of the course of the week. You can sub out the sorghum for any other cooked grain you have on hand – quinoa or rice would work great, too.

Bumblebee Tuna Burgers [Gluten Free]

Baked Pesto Tuna Burgers [Gluten Free]


5.0 from 2 reviews
Baked Pesto Tuna Burgers [Gluten Free]
 
Prep time
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Entree Cuisine: Gluten Free Author: Cassie Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 4 tuna burgers
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 4 burgers
Ingredients
  • 2 cans Bumble Bee® Solid White Albacore Tuna in Water, drained
  • 1 egg
  • ½ cup cooked sorghum
  • 2 tbsp pesto (I used my arugula pesto)
  • 1 tbsp chopped garlic
  • ¼ tsp lemon pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp red pepper flakes
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Silpat, parchment paper or non-stick aluminum foil.
  3. In a large bowl, mix all ingredients until well combined.
  4. With wet hands (to prevent sticking), pat together four patties from the tuna mixture.
  5. Place on baking sheet and bake for 30 minutes or until golden brown on top, flipping half way.
  6. Enjoy on a bun, salad or plain with mustard.

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

Check out more tuna recipes from Recipe Redux members!

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Chat with me:
How do you deal with too much on your plate? Do you like going to class or do you do better learning on your own? What is your favorite way to eat tuna?

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Titles are hard. Like what am I supposed to call this salad? If you read my blog on Bloglovin’, the title is what is going to make you click through… or click “mark blog as read” without reading whatever valuable things it is I think I have to say (re: none). So I kind of shoved everything that is in this salad in the title.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Too many ingredients for one title.

I apologize for yet another dish with sorghum… and there is another one coming next week. I still have another bag and a half to incorporate into things. If you don’t have sorghum you can leave it out or sub quinoa or rice, but the carb is a nice touch to keep you full… sometimes salads lack that. Speaking of, I have been on the “have friends over for dinner and make killer salads” train the past few days and it has been lovely. It’s kind of nice to just follow another person’s recipe instead of trying to make something on your own.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Has my photography class been paying off or what?

I promise this recipe isn’t really as labor-intensive as it seems. Also, baking chicken in parchment is seriously like the secret key to making bomb-ass baked chicken. I really haven’t been loving chicken lately (I feel so burned out on like every protein source ever) but this kind of rekindled the flame.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

4.5 from 2 reviews
Zucchini and Asparagus Salad with Parchment Baked Herb Chicken
 
Prep time
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Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 5 salads
Ingredients
Salad
  • 10 cups arugula
  • 3 boneless, skinless chicken breasts
  • 1 cup uncooked sorghum
  • 2 zucchinis, chopped
  • 1 bunch asparagus, chopped
  • 1 tbsp crushed garlic
  • 1 tbsp chopped shallots
  • 3 tbsp olive oil
  • 1 tbsp za'atar
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp lemon pepper
  • ¼ tsp crushed red pepper
Dressing
  • ½ cup tbsp white balsamic vinegar
  • ¼ cup spicy brown dijon mustard
  • 2 tbsp olive oil
  • 2 tsp honey
  • ½ tsp pink himalayan sea salt
  • ½ tsp lemon pepper
Instructions
  1. In a glass container or ziplock bag, mix 2 tbsp olive oil, za'atar, turmeric, garlic powder, turmeric, salt and pepper together.
  2. Place chicken in herb and olive oil mixture and coat evenly. Place in refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees.
  4. While oven is preheating, cook sorghum according to package instructions.
  5. Line a baking dish with parchment paper and place chicken on parchment paper. Fold over to make a pocket for the chicken. (I placed mine seam-down while cooking so it wouldn't pop open.)
  6. Place chicken in oven and cook 30-40 minutes or until a thermometer inserted reads 165 F.
  7. While chicken is cooking, place 1 tbsp olive oil, garlic and shallots in a large pan and sauté for one minute, or until fragrant.
  8. Add chopped zucchini and asparagus to pan and saute 5-6 minutes, until cooked. Sprinkle with crushed red pepper and place to side.
  9. Place cooked chicken on cutting board and allow to cool. Once chicken has cooled, chop into bite sized pieces.
  10. In a small dish, whisk together dressing ingredients.
  11. In a large salad bowl, add arugula and toss with sea salt and pepper.
  12. Add cooked sorghum, zucchini and asparagus mixture and chicken to arugula and coat with dressing.
  13. Note: You could also prepare individually each day for lunches!

Chat with me:
What do you use to read blogs (Bloglovin, RSS, etc.)? Do you hit “mark as read” or read posts? What bloggers do you love (besides me, of course)? Have you made any food blogger recipes lately?

Vegan Berry Almond Chia Pudding [Gluten Free, Paleo]

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Are chia seeds paleo? Are fruits and vegetables paleo? I am going to assume so and call this recipe paleo. My second recipe in two days and dietary restriction friendly as well!

If you’ve known me for more than two seconds, you know I’m kind of bad with time management, in the fact that I think I can accomplish more than I can in a given amount of time. Since I am constantly on the run (literally and figuratively), it’s nice for me to not worry about food sometimes. I sometimes substitute solid lunch at the office for a nutmilk blend when I’m super busy. It keeps me full the rest of the day and gives me a ton of energy.

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Chia seeds are so hot right now.

I also do enjoy solid food and have been all about the chia puddings lately. I’ve been trying to eat less dairy in the afternoons and evenings (Is my life a constant “how can my nutrition be tweaked experiment”? Yes.) so chia pudding has been an alternative to my beloved Greek yogurt. Since it’s berry season, I thought subbing in Naked Juice’s new Berry Almond Nutmilk for normal almond milk would be a summery switch-up. Plus, each bottle contains 26 blueberries, 8 blackberries, 2 raspberries, 1 strawberry, 24 almonds, 1 3/4 apples and 1/3 of a banana, so basically my fruit servings for the day are taken care of in one serving.

Both the Berry Almond Nutmilk and another new Naked Juice, Peachy Almond Nutmilk, are hitting shelves early next month. I know it will be equally as good because of Naked Juice’s commitment to finding the best blends of fruits and vegetables to put in it’s bottles and deep tradition of goodness. They are both great non-dairy breakfast substitutes, post-workout refuel or mid-day snack.

This chia pudding is naturally gluten-free, vegan, dairy-free and free of added sugar while still being slightly sweet thanks to the Berry Almond Nutmilk. Plus, one bottle has 11 grams of Protein (!!!) and is a good source of both magnesium and vitamin E on top of all the health benefits of chia seeds. Uh, also this recipe has two ingredients so you’re basically crazy if you don’t make it right now.

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Berry Almond Chia Pudding [Vegan, Gluten Free, Paleo]


5.0 from 1 reviews
Vegan Berry Chia Pudding [Gluten Free, Paleo]
 
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Author:
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten Free, Paleo
Serves: 4 servings
Ingredients
  • ½ cup chia seeds
  • 1 bottle Naked Juice Berry Almond Nutmilk
Instructions
  1. Place chia seeds in a medium-sized bowl with a lid.
  2. Whisk in one bottle of Naked Juice Berry Almond Nutmilk. Be sure chia seeds are well mixed in and not in clumps in the bottom.
  3. Refrigerate for at least one hour, stirring once or twice.
  4. Eat with favorite toppings if desired (I suggest unsweetened carob chips!)

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

This post was sponsored by Naked Juice but all opinions are my own!

Chat with me:
Are you good with time management? What are your go-to foods when you’re too busy to cook/eat? How do you eat your chia pudding?

Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]

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So, this is the dessert you make when everyone coming to your dinner party has some dietary restraint. Oh, and they are free of refined sugar because you’re on my blog.

Last year I bought rhubarb and never used it… I wasn’t going to let this rhubarb meet the same fate. When I discussed what to do with it, the suggestion “jam” came up but that seemed like too much of a cop-out. That will be for my second batch of rhubarb. I needed to challenge myself with my first batch.

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Pan roasting the rhubarb, strawberries and basil.

Something I’ve recently learned about myself is that I constantly challenge myself. I recently spoke to an ex-boyfriend and he commented that he liked that I challenged him while we were together and I was still challenging him now (by telling him he should lose some weight – I’m such an asshole).

I’m in this weird period of growth and self-discovery and I have found that a quality I don’t like in other people is the inability to challenge themselves. You can stay stuck in a non-ideal situation because you aren’t willing to challenge yourself. It’s easy to be comfortable and live in the same place and hang out with the same people and spin your wheels. I know, I’ve been there. Often qualities you don’t like in other people are qualities you don’t like in yourself.

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Obviously inspired by the DSLR course I’m taking.

Challenging yourself is hard. Change and growth are hard. It’s challenging to leave everything you know and move across the country. It’s challenging to tell your body, “Hey Body, you’re going to run 26.2 miles today.” It’s challenging keeping Almost Getting it Together as my side-hustle. The fear of failure is real.

Okay, this post was real heavy. Go make this Strawberry Rhubarb Basil Crisp and eat it with some ice cream because it’s summer and I’m challenging you to enjoy yourself.

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Starwberry Rhubarb Basil Crisp

5.0 from 1 reviews
Strawberry Rhubarb Basil Crisp [Vegan, Gluten Free, Paleo]
 
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Author:
Recipe type: Gluten Free, Vegan, Paleo, Dessert
Serves: 12 mini crisps
Ingredients
Filling
  • 2 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup chopped basil
  • 1 tbsp maple syrup
  • juice of 1 orange (about ⅓ cup)
  • 1 tsp cinnamon
Crisp
  • ¾ cup hazelnut flour
  • ¾ cup coconut flour
  • ½ cup chopped pecans
  • 1½ tbsp coconut oil, melted
  • 1½ tbsp maple syrup
  • pinch pink Himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a 12-cup muffin tin with silicone liners.
  3. Place chopped rhubarb, strawberries, basil, maple syrup, cinnamon and orange juice in a small sauce pan on medium low heat.
  4. Let rhubarb mixture cook down for about 15 minutes or until soft and fragrant, stirring occasionally.
  5. While the filling is cooking, mix together hazelnut flour, coconut flour, pecans and salt in a small bowl.
  6. Pour melted coconut oil and maple syrup into crisp mixture and mix until well combined.
  7. Place a small spoonful of crisp mixture into bottom of each silicon liner and press down until covered. You should use about half your mixture.
  8. Once rhubarb mixture has softened, turn off heat and let cool for several minutes.
  9. Portion rhubarb mixture evenly into each silicon liner.
  10. Place remaining crisp mixture on top of the rhubarb filling.
  11. Place in oven and bake for 15-20 minutes, until tops begin to brown.
  12. Let cool completely and store leftovers in fridge in a covered container for up to one week.
Nutrition Information
Serving size: 1 mini-crisp Calories: 130 Fat: 6 g Saturated fat: 3 g Carbohydrates: 16 g Sugar: 5 g Sodium: 17 mg Fiber: 4 g Protein: 3 g

The theme for this month’s Recipe Redux is pie. Nothing is says summer more than pies – other than bikinis. Crisps are a less caloric substitute to a pie – and makes me think of all the peach crisp my mother used to make in the summer when I was growing up.

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Chat with me:
Are you afraid of change? Are you able to challenge yourself? What qualities do you not like in yourself/others?

Sorghum Caprese Salad

sorghum-caprese-salad-almost-getting-it-together

I’m currently on a mission to use all of the non-perishable items in my kitchen. The perishable ones never really have a chance in my place but one can only have so many mostly-empty jars of nut butter, canned staples and unusual grains before you start to feel like you are way too over-prepared for one person.

In my constant quest for self-improvement and personal challenges, I’m trying to not let myself buy anything before I use up what I already have. For example, I have eaten through every jar of almond butter but I have a ton of almonds so I’ll just make my own until those are gone, too. It’s really fulfilling to me to throw empty things away.

sorghum-caprese-salad-almost-getting-it-together

My lunch this week – sorghum caprese salad on top of arugula.

Long story not really cut short, this is how this caprese salad happened. I was digging through my cabinet looking for something and came upon this sorghum that I accidentally bought thinking it was sorghum flour. I have two bags of it (!!) and realized I could use this up before I bought more quinoa. (I basically hate myself for what a pretentious health nerd I sound like with that last sentence.)

I’ve been all about the grain salad lately. I made my Moroccan Quinoa Salad for lunch a couple weeks ago and last week was a greek version of it. My weekends and weeknights have been fairly busy lately so it’s easy to throw a bunch of things in a big bowl over the course of the weekend and just portion a little bit out every morning before I head to the office. One of those whole “meal plan” things people talk about.

sorghum-caprese-salad-almost-getting-it-together

Summer on a plate.

Sorghum is real cool. I don’t know if I had ever really had it before. The texture is kind of like couscous meets rice or something strange like that. I’m kind of a fan and pretty happy I accidentally bought it. You can also pop it like popcorn but I haven’t gotten that brave yet.

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Sorgum Caprese Salad

5.0 from 1 reviews
Sorghum Caprese Salad
 
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Author:
Serves: 5 servings
Ingredients
Sorghum Caprese Salad
  • 1 cup uncooked sorghum (I used Bob's Red Mill)
  • 2½ cups cooked chickpeas (or 1 15 oz can, drained and rinsed)
  • 5 oz fresh mozzarella, chopped
  • 5 heriloom tomatoes, chopped
  • ¼ cup arugala pesto (see recipe below)
  • ¼ cup balsamic vinegar
  • ¼ tsp garlic powder
  • ¼ tsp ground pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp sumac
Arugala Pesto
  • 2 cups arugala
  • 1½ cups basil
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 2 tbsp garlic
  • ½ tsp sea salt
Instructions
  1. Cook sorghum according to package instructions and let cool.
  2. While sorghum is cooking, place the arugula, basil, pine nuts and garlic in a food processor until a paste begins to form. Add olive oil and sea salt and continue processing until desired consistency is reached. I like mine pretty smooth but some people like chunky pesto.
  3. In a small bowl, mix balsamic vinegar, garlic powder, salt, pepper and sumac.
  4. In a large bowl, mix cooled sorghum, chickpeas, tomatoes and mozzarella.
  5. Pour dressing on top of mixture and serve over arugula or your favorite salad greens.
Nutrition Information
Serving size: 1½ cups Calories: 395 Fat: 13 g Saturated fat: 4 g Carbohydrates: 54 g Sugar: 6 g Sodium: 553 mg Fiber: 9 g Protein: 19 g

Chat with me:
Do you accidentally buy the wrong things as often as I do? Have you ever cooked with sorghum? Are you good at using things up?

Peanut Butter and Jelly Banana Bread [Gluten Free]

peanut-butter-jelly-banana-bread-gluten-free-almost-getting-it-together-blog

The thing I miss most about living at home (and by home I mean my father’s house – key word house, not studio apartment) besides missing my family and friends is having laundry downstairs in a dedicated room. Can you imagine, a whole room just for laundry? I don’t even have a whole room just for sleeping, it’s rolled up into a room for living.

The washing machine in my building works maybe 30% of the time. I’ve spent countless minutes banging my detergent bottle on the quarter thing because no one ever empties out the quarters so they get stuck and you end up paying $5.00 a load rather than $2.50 (which is also highway robbery for laundry). Lately it’s just been full of water, whatever that means. Doesn’t it know there’s a drought and it shouldn’t be wasting water?

peanut-butter-jelly-banana-bread-gluten-free-almost-getting-it-together-blog

Insert dumb quote about “peanut butter jelly time”.

So I had been putting laundry off for a week which with the way I go through clothes, meant I had exactly 0 sports bras and 0 pairs of running socks. I have somehow lost two of my favorite Brooks running socks at some point in the past 7 months of fighting with a shitty washing machine and had to wear non-matching socks to my run on Saturday. No one said anything – not that runners ever would.

Saturday I had all these grand plans of being a productive human being post-first long run post-marathon (13 miles with San Francisco Road Runners – felt good to be back) and then I just couldn’t find the motivation to do anything. I realized the laundry situation was a dire one and brought everything downstairs to find the washer full of water. Of course.

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Pre-destroying this whole loaf because it was so delicious.

This situation happened right before Carly came to visit in April. I had to wash my bedding because I have one set (I know, I should have two, but when your sheets are like $200 that just isn’t the best use of two pairs of Lululemon yoga pants or running tights in my mind) so I quickly Yelped laundry mat. There is one called The Missing Sock which is like fancy for a laundry mat. You use a little pre-paid card and they have lots of art and stuff hanging. It’s very Marina.

So… I schlepped four loads of laundry the four blocks to the laundry mat. And I understood why people hate doing laundry because I used to love doing laundry because I’m crazy and in the process of getting my degree in Fashion Design & Merchandising, I had a whole class on how to properly wash clothes! If I can confirm a laundry service will not dry my jeans and Lululemon and work-out gear and basically everything I own other than socks and the things I sleep in, I am no longer above paying to get my laundry done.

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Peanut Butter and Jelly Banana Bread.

So, this bread. It’s basically PRETTY HEALTHY (duh, it’s on this blog) so it’s full of fiber and protein thanks to the peanut flour. I realized after about 60 failed banana bread attempts you have to have some sort of flour and peanuts + strawberry = peanut butter and jelly, right? Fun fact – another food I hated as a child was peanut butter and jelly sandwiches. Peanut butter only. I think it was a trip to Europe with my grandmother where I discovered I actually liked jelly. (Bonne Maman, you do it to me every time).

If you want to make this vegan, swap out the egg for a flax or chia egg (1 tbsp chia seeds/flax seeds + 3 tbsp water). It’s already sugar free so I can’t help you out anymore there.

5.0 from 1 reviews
Peanut Butter and Jelly Banana Bread [Gluten Free]
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 16 servings
Ingredients
  • 2 cups oat flour
  • 1 cup peanut flour
  • 1 egg
  • 3 bananas, mashed
  • 2 cups chopped strawberries
  • 1½ cup unsweetened almond milk
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F degrees.
  2. Line a bread pan with parchment paper. Set aside.
  3. In a medium sized bowl, mix all dry ingredients (flours, cinnamon, baking powder and salt) until just combined. Create a well in the middle.
  4. Mix egg, almond milk, mashed banana, coconut oil and vanilla extract in another medium bowl until well combined.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Carefully fold in strawberries.
  7. Pour batter into bread pan and bake for 40-50 minutes or until a fork inserted comes out clean.
Nutrition Information
Serving size: 1 piece Calories: 138 Fat: 5 g Saturated fat: 2 g Carbohydrates: 19 g Sugar: 4 g Sodium: 377 mg Fiber: 4 g Protein: 7 g

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
What do you miss most about living with your parents (if anything)? Did you love peanut butter and jelly sandwiches as a kid? What are your favorite banana bread mix-ins?

Butternut Squash Breakfast Bowl [Gluten Free, Paleo]

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Monday morning my friend Emily and I were texting back and forth and she asked if I had ran yet. I hadn’t, so we made plans to meet at our new meeting spot which is kind of halfway between our places and run through Golden Gate Park. It occurred to me near the end of the run that this was in fact the fourth Memorial Day weekend in a row we had spent together in some capacity, three of which involved running together (The very first involved sitting hungover on the curb outside of Pamela’s waiting for it to open. Let’s just say the theme to holidays during summer 2012 was “go hard”).

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Things I was thinking about on Monday’s run: this breakfast.

Anyway, the point of this story is this breakfast bowl is really Emily’s creation. Hers involves bacon and feta cheese but I added the almond butter for some fat and an egg because I love eggs. This is gluten free (obvs) and paleo in case you eat paleo and somehow wound up on my blog.  You can obviously multiple this recipe by five to prep breakfasts for the week.

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Playing around with food photography locations.

5.0 from 2 reviews
Butternut Squash Breakfast Bowl [Gluten Free]
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Paleo
Serves: 1 bowl
Ingredients
  • 1 cup butternut squash, cubed and roasted
  • 1 chicken sausage link, cooked and sliced
  • 1 egg
  • 1 tbsp almond butter
  • ½ cup berries of your choice (I've done blueberries, cherries and blackberries)
Instructions
  1. Heat butternut squash and sausage link in a medium skillet.
  2. While squash and sausage are warming, spray a little coconut oil in the pan and fry your egg.
  3. Place squash and sausage in a bowl once warm.
  4. Layer almond butter on top of squash and sausage.
  5. Once egg is cooked, add to the squash, sausage and almond butter.
  6. Top bowl with berries and eat!

Emily is also known for her world-famous Copycat Green Trekker Smoothie which I’m sure will make an appearance in the AGIT kitchen once it’s summer September and San Francisco finally warms up again.

copycat whole foods green trekker recipe | almost getting it together

Emily’s Copycat Whole Foods Green Trekker Smoothie aka DID MY VITAMIX EVEN BLEND THAT THING?!

Chat with me:
Do you ever switch up your breakfast routine? What is the theme to your summer? (Mine is “Summer of Edge Part 2 because I always feel edgy when I cut my hair.)

SunBasket Review [and a Giveaway!]

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I’ve flirted with the idea of trying a meal-delivery service every now and again, but could never pull the trigger because I like looking for recipes, grocery shopping, etc. etc. I also kind of felt like it was a cop out because I have complete breakdowns when I don’t make everything from scratch (cue restlessly wandering through Whole Foods because I couldn’t decide what to put in a salad for my then-boyfriend and felt like a terrible person if I bought something off the salad bar).

Then in the midst of my trip home when the last thing I wanted to do was come home, go to the grocery store and figure out what to make for dinner, SunBasket reached out to me to try their meal-delivery service. After taking a quick peek at their meal choices, I felt like my prayers for an extra hour of the day had been deliciously answered.

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SunBasket delivery!

Each week SunBasket has seven options to choose from and with your plan, you choose three for the week. Each option comes with enough for two meals and there are paleo, gluten free and vegetarian options. I chose Tzatziki-Topped Turkey Meatballs, Pork Loin with Bacon-Braised Escarole and
Fish and Snap Peas with Japanese Cucumber Slaw and Mint.

Everything is sourced from farms and seafood purveyors on the West Coast and is super-fresh. Each meal comes in a paper bag with all of the ingredients pre-measured.

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Please ignore my grown-out manicure. It has since been fixed.

Friday night Emily came over for dinner to try out the first recipe.

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Pork Loin with Bacon-Braised Escarole ingredients.

I have a confession: despite being neurotic about making everything from scratch, I’m totally lazy when it comes to chopping things and was completely overwhelmed by the garlic I had to not only chop, but peel. Emily immediately took the reins of the stove so I tried to responsibly chop everything to be helpful and not look completely lazy.

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My knife skills leave something to be desired.

This recipe involved lots of things I am too lazy to do on my own – sear grapes! Braise escarole! Make things besides avocado toast and salad! It made all of these things that sound super difficult super approachable.

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Every time we make dinner, I basically stand around and drink wine and watch Em cook.

In less than 20 minutes, we had a restaurant-worthy dinner and an open bottle of Scribe Pinot Noir that had also been delivered on Wednesday. It was insanely delicious and made me wonder why I don’t put a little more effort into dinner rather than constantly eating avocado toast or salad.

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The most difficult decision of this meal was choosing which bottle of my wine delivery to open. PS: How basic are my monogramed-wine glasses?

On Sunday I made the Fish and Snap Peas with Japanese Cucumber Slaw and Mint and tonight (Tuesday night) I made the Tzatziki-Topped Turkey Meatballs. The fish I really liked but didn’t love (I think I overcooked the salmon) but the meatballs was amaze.

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Fish and Snap Peas with Japanese Cucumber Slaw and Mint.

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Tzatziki-Topped Turkey Meatballs with Arugula Salad. Sorry for the terrible photo, this was at 9:30 p.m. after an 8-mile trail run.

Something else I really loved about SunBasket – I was able to cook with herbs and spices I usually shy away from. The meatballs were sprinkled with sumac at the end and the arugula salad dressing included Harissa. Herbs and spices really turn recipes up a notch and I am going to keep that in mind next time I’m cooking.

SunBasket is giving away a week of free meals (three recipes, six meals total – a $60 value!) so you can see what the meal-delivery hype is all about. Right now they are currently only shipping to California, Arizona, Oregon, Washington, Colorado, Utah, Idaho and Nevada since everything is from a West Coast producer and is super fresh so the giveaway is only open to residents of these states. It will be open until Midnight on Wednesday, May 27th.

a Rafflecopter giveaway

If you’re looking to win other things this week, head over to Running with SD Mom and Erica Finds for even more giveaways.

I was compensated with a free week of SunBasket but all opinions are my own!

Chat with me:
Have you ever tried a meal-delivery service? Do you cook intricate meals for yourself? What totally intimidates you in the kitchen?

Beet Apple Lime & Ginger Juice for Runners [Vegan, Gluten Free]

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It’s not really a huge secret I want to write a book some day. I have an entire book outlined (well, two – one lifestyle guide and one memoir-style) but I’m not sure if it’s something I am ready to have out there. Basically, it’s about all of the boys who have come in and out of my life and the things I have taken away from each situation.

One of these boys is the reason I love beets. He took me to dinner in Brooklyn and asked if I liked beets. I totally admitted that I really wasn’t sure. This is the girl who couldn’t remember what foods she liked and had to call her mom to ask in college because her parents made her try every food ever. Anyway, he ordered some beet and goat cheese salad and I was hooked.

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I totally tried photoshopping the creases in my wrist – and photoshopped juice off my arm.

As I’ve been focusing on becoming a better runner this past year, especially focusing on nutrition, I have been eating a lot of beets. Beets are a great source of nitrate which basically increases your endurance (you can read more about it on Runner’s World). They are also low calorie, high in fiber and high in Vitamin C. The week before my marathon, I drank beet juice every day.

I actually pulled out my juicer and developed a beet juice that I like to think is made specifically for runners – it includes beets (duh), apple, lime and ginger (to reduce inflammation).

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Beet Apple Lime & Ginger Juice

5.0 from 1 reviews
Beet Apple Lime & Ginger Juice
 
Author:
Recipe type: Juice
Cuisine: Gluten Free, Vegan
Serves: 1 juice
Ingredients
  • 4 beets
  • 1 apple
  • ½ lime
  • 1 inch ginger
Instructions
  1. Place all ingredients in order into a juicer.
  2. Drink immediately.

If you don’t have a juicer – or the time to juice – or even the time to cook and eat beets, you can still get all of their nutritional power through Naked Juice’s new Bright Beets juice. Bright Beets is perfect for runners because it not only has 2 1/2 beets per bottle but also coconut water for electrolytes (and potassium!) and ginger to beat inflammation, clocking in at only 170 calories. It also has no added sugar or preservatives – you’re just drinking pure fruits and veggies!

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Bright Beets from Naked Juice – perfect for post-run.

This post was sponsored by Naked Juice but all opinions are my own!

Chat with me:
Do you ever drink beet juice? Do you ever drink Naked Juice – which is your favorite kind? What food did you think you hated but you loved once you tried? Would you read my book?

Healthy Hiking Snacks [and a KIND Bar Giveaway]

It’s basically a requirement to go hiking on a regular basis if you live in San Francisco. I have lived up to my expectations and go hiking on a nearly weekly basis. I actually am going through hiking withdrawal currently after being home for two weekends. Hopefully it gets cured this weekend.

Anyway, one of the best parts about hiking is food. Isn’t the best part of most things food? Anyway, I love the idea of packing a picnic for hikes and also eating after a hike. Sometimes though you just need healthy hiking snacks to keep hanger at bay.

Homemade

the best homemade granola bars | almost getting it together

These granola bars are affectionately called crack bars.

  • The Best Homemade Granola Bars via Almost Getting it Together
  • Five Ingredient Trail Mix Cookies via Uproot From Oregon
    Upgrade your usual trail mix with Marisa’s cookies. They are super easy to put together and a great way to use up any lingering trail mix, nuts or seeds you have in your pantry.
  • Cinnamon and Sage Almonds via The Almond Eater
    If you don’t know whether or not you want sweet or savory, these cinnamon and sage almonds are a perfect compromise. Plus, they are full of protein and fiber and healthy fat! #triplewin
  • Pumpkin Spice Plantain Chips via The Healthy Maven
    I know we are months away from pumpkin season but if you’re looking for a little crunch to pack with you on your hike, these plantain chips will definitely fit the bill.
  • Chocolate Cherry Hazelnut Energy Bites via Almost Getting it Together

 

Store Bought

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Perfect hiking snack: KIND Bars. Photo credit: @KINDSnacks Instagram

  • KIND Bars
    I’ve basically been a fan of KIND Bars forever. Often when I’m hiking I find I start craving salt and savory and not anything sweet, which kind of rules out a lot of typical snacks. Their STRONG & KIND bars are my new favorites, especially the Honey Mustard because I love all things mustard.
  • Fruit
    Grab an apple, stick it in your bag and you’re good to go. Clementines, pears or dates are all good options. Don’t pack a banana because that will just get smushed and gross in your bag.
  • Cheese and crackers
    This is if you’re like me and aren’t too worried about food safety. Pick a hard cheese that can be out of refrigeration for a while and sturdy crackers like Rainforest crackers. Put them in a tupperware container to keep them from getting crushed.

My friends at KIND are giving you the chance to have 10 hikes hunger-free with a 10 pack sampler of their STRONG & KIND bars. They pack 10 grams of protein, are soy and whey free and have ingredients you can see and pronounce, unlike other bars. I’ll choose one winner at random on Wednesday, May 21st. If you’re looking to win other things this week, head over to Running with SD Mom and Erica Finds for even more giveaways.

a Rafflecopter giveaway

KIND is currently giving back to the community with a $10,000 grant each month to a socially-impactful cause through KIND CAUSES. You can head over to their website and cast your vote for this month’s winner.

Chat with me:
What snacks do you pack on hikes? Are you a sweet or savory snack person?