Category Archives: Food

Vegetarian Breakfast Tacos [Gluten Free]

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Just in time for Cinco De Mayo – breakfast tacos!

I have an ex-boyfriend from Texas who was also half-Mexican. I feel like I had the real culinary skills for the most part in that relationship (and every relationship, obvi) but when it came to Mexican food – and especially breakfast tacos guacamole – kid had it down. He probably still reads my blog so I’ll leave it at that.

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I’m a sucker for good Tex Mex.

I made these last Sunday morning for brunch after my friend Chrissy and I had the most indulgent Saturday I have had in a while. I am just going to clean and say we had seven desserts between us at The Progress. I mean, who knows when you’re going to get in at The Progress again – and at the hands of some of their cooks – so we took advantage of the extra dishes they brought over. We also ran 12 miles that day and didn’t eat lunch but the two-mile walk home was much needed after that dinner.

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Vegetarian breakfast tacos.

We were standing in line for coffee at the Philz Truck in the Marina and discussing what to make for breakfast before I had to take her to the airport. Originally we were going with waffles then we realized we needed vegetables and protein in our life ASAP. After grabbing some spinach and mushrooms at the Marina Supermarket, I recreated this breakfast from boyfriends past.

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Alternately titled, I needed a manicure and need a tripod.

He used potatoes in his breakfast tacos because he did not have the fear/distrust/distaste of white potatoes that I do so I subbed those out with mushrooms and spinach. I mean really, the only thing that was basically the same was scrambled eggs and the whole idea of breakfast tacos, but I needed some sort of fun anecdote to go with these.

Stay tuned for ex-boyfriend guacamole. (Kidding, most likely.)

5.0 from 2 reviews
Vegetarian Breakfast Tacos [Gluten Free]
 
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Author:
Recipe type: Gluten Free, Vegetarian
Cuisine: Mexican, Tex-Mex
Serves: 6 breakfast tacos
Ingredients
  • 6 corn tortillas
  • 8 oz button mushrooms, chopped
  • 3 cups baby spinach
  • 1 small onion, chopped
  • 2 eggs
  • ½ cup egg whites
  • 2 tbsp unsweetened almond milk
  • ¼ cup Stubbs Hatch Chile sauce
  • ¼ cup shredded Mexican cheese (or pepper jack or whatever you have on hand)
  • cherry tomatoes
  • avocado
Instructions
  1. Heat a small amount of coconut oil in a skillet. Add baby mushrooms and onion. Cook on medium high until soft, about 4-5 minutes.
  2. While vegetables are cooking, whisk together egg, egg whites and almond milk. Scramble eggs, turning with a spatula. (It makes them extra fluffy.)
  3. Add spinach and Stubbs sauce to mushrooms and onions. Cover with a lid and let cook until spinach is wilted, about 2-3 minutes.
  4. While spinach is wilting, mix cheese into eggs and heat tortillas.
  5. Add ⅙th vegetable mixture and ⅙th scrambled eggs and cheese into each tortilla. Top with cherry tomatoes, avocados and your favorite hot sauce.

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 is the best meal you have had lately? Do you have an ex who’s cooking you miss? (Ex-boyfriends, if you’re reading this it’s okay to say you miss mine.)

Chocolate Nut Granola [Gluten Free]

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I reignited a granola monster earlier this month. As I mentioned, my best friend Carly came to visit for a week from NYC. As I am on the quest to constantly be a perfect hostess, I like to have snacks on hand for my friends whenever they are at my place. Granola is a great option – you can have it for breakfast with yogurt and fruit, as a snack by the handful and it’s easy to send some home for those hangry airport moments.

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I kind of plowed through this granola in a week.

I haven’t made a very good granola in months. I’ve been pretty disappointed with most of my endeavors as of late. Also I’ve burned a lot of granola as of late. Sometimes I try to brainstorm things I could do to make money on the side as far as food goes and I think making granola is a viable option but then so many people are in the granola game – and excelling at it.

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Having homemade granola on hand is an easy way to be a great hostess.

Once I put some thought and a timer back into the granola game, I made a killer granola. I tried making this recipe without oil as well and it didn’t turn out quite as delicious. Plus I think the coconut oil really helps the chocolate flavor come through. This chocolate nut granola really made me feel like I could make a non-failure granola once again.

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Chocolate nut granola – can’t stop, won’t stop.

Sunday morning, my friend Chrissy and I walked to the Philz truck in the Marina for a coffee. We were discussing what to make for breakfast before I had to take her to the airport and at first we said waffles… until she admitted to wanting yogurt because this granola was awesome. So don’t just take my word for it – make this ASAP.

5.0 from 1 reviews
Chocolate Nut Granola [Gluten Free]
 
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Author:
Recipe type: Snack, Breakfast
Cuisine: Gluten Free
Serves: 16 servings
Ingredients
  • 3 cups rolled oats
  • ½ cup walnuts
  • ½ cup pumpkin seeds
  • ½ cup pecans
  • ⅓ cup unsweetened cocoa powder
  • 1½ tbsp coconut oil, melted
  • ¼ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Mix oats, walnuts, pumpkin seeds, pecans, cocoa, cinnamon and salt in a large bowl until combined. Make a well in the middle.
  3. Mix melted coconut oil, maple syrup, egg and vanilla extract in a small bowl.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Bake for 30-40 minutes until oats begin to brown and become fragrant, flipping carefully once after 20 minutes.
  6. Let sit until completely cool up to overnight.
  7. Store in an airtight container up to a week.

Chat with me:
What do you like to have on hand for your guests? What things do you appreciate hosts doing for you? What food would you make and sell if you could?

Raw Almond Butter Cookies [Gluten Free]

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Do you ever feel like some cookies get all the love? Who is ever going to turn down a chocolate chip cookie for a peanut butter cookie. For having a highly evolved palette (I think), I kind of have basic tastes. I never ate condiments on things growing up. I have always been able to eat the same thing days in a row. I will always choose a chocolate chip cookie over a peanut butter cookie. Sorry.

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Although I will usually choose a chocolate chip cookie, these raw almond butter cookies come in a close second.

I remember my mom would bake peanut butter cookies time-to-time when I was growing up. She wasn’t really much of a baker – unless she had a craving for something – but she would make peanut butter cookies. I always loved making the criss-cross pattern in the dough. I would do the same with my grandmother when she would bake cookies for Christmas.

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It’s always such a struggle to get these from the food processor to a photo shoot without eating them all.

These cookies are gluten free (obvs), raw, paleo (maybe?) and if you swap out the honey for maple syrup, vegan too. So basically you could eat these if you’re doing the Beyonce Vegan Diet or whatever else is cook and hip this week. Or whatever I should probably be doing to get down to marathon race weight. But I didn’t have any post-long-run ice cream this week. (But I did Monday night post-hike so I guess it cancels out.)

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Raw almond butter cookies.

5.0 from 1 reviews
Raw Almond Butter Cookies [Gluten Free]
 
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Author:
Recipe type: Dessert
Cuisine: Gluten Free, Vegan, Paleo
Serves: 28 cookies
Ingredients
  • 1 cup almonds
  • 1 cup dates
  • ¼ cup almond butter
  • 2 tbsp honey
  • ¼ tsp sea salt
Instructions
  1. Place almonds and dates in food processor and process until almonds are pulverized and begin to combine with dates.
  2. Add almond butter, honey and sea salt. Continue processing until a ball forms.
  3. Place ball in a bowl and refrigerate for at least 30 minutes to harden.
  4. Remove bowl and roll mixture into 1" balls.
  5. Place balls on a plate.
  6. Wet a fork and make a criss-cross pattern to flat balls out. Rewet fork after every second ball or as necessary.
  7. Refrigerator for up to one week or freeze for up to one month.

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

Chat with me:
What is your favorite type of cookie? Do you like raw desserts? What cookies did your family bake for you as a child?

Gluten Free Carrot Cake Banana Bread

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Oh snap, here’s a seasonal recipe for you! Plus, two recipes in a row so I can get this up before Easter.

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Be the star of Easter brunch with this gluten free carrot cake banana bread.

I really love carrot cake things but I never bother to make anything carrot cake-esque. I probably have two dozen recipes for carrot cake muffins, carrot cake oatmeal and carrot cake granola pinned that have went unbaked.

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Both of these slices were consumed after photographing.

I seriously can’t stop, won’t stop with this gluten free carrot cake banana bread right now. I accidentally bought two things of bananas (I had one delivered via Google Express then was at Trader Joe’s and bought more without thinking) so I’ve been trying to use them up.

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Gluten Free Carrot Cake Banana Bread.

This has a secret ingredient – cardamom – which gives it a little bit of a spicy taste. Spicy as in carrot cake spicy, not spicy as in Sriracha spicy. The whipped cream cheese gives it a little bit of salt which really takes it over the top. I’d be lying if I said I didn’t have three pieces already today. Whoops.

5.0 from 2 reviews
Gluten Free Carrot Cake Banana Bread
 
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Author:
Serves: 12 servings
Ingredients
Bread
  • 3 small bananas
  • 1 cup carrots
  • 1 cup gluten flour
  • ½ cup rolled oats
  • ½ cup almond milk
  • ¼ cup egg whites
  • ¼ cup maple syrup
  • ¼ cup pecans
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cardamom
  • ⅛ tsp salt
Topping
  • 4 oz whipped cream cheese
  • cinnamon for sprinkling
Instructions
  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper and spray with coconut oil or other nonstick spray.
  3. Place all ingredients except pecans in Vitamin or stand mixer and mix until well combined.
  4. Pour batter into prepared loaf pan and place in oven.
  5. Bake for 40 minutes or until top begins to brown and inserted fork comes out clean.
  6. Let cool completely then remove from loaf pan.
  7. Top with whipped cream cheese and sprinkle with cinnamon. Enjoy!

Chat with me:
What are your Easter/Passover plans? Do you buy doubles of things without thinking?

Chicken Adobe Burrito Bowl with Roast Plantains

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I don’t even know what to call this thing. I mean basically at the end of the day it’s a bowl of deliciousness. And it looks really complicated because there are a bunch of ingredients but I promise it’s not. These are paleo (if you don’t add the beans) so yay, you haven’t seen a paleo recipe around here in forever because I love grains and dairy and only eat paleo if it’s an accident.

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Bowl of deliciousness.

I meant to make beef barbacoa then forgot to buy beef at Whole Foods. Womp womp. I did for some reason buy chicken so I just switched up my plans. That’s the name of the game of my life lately, except I made these over a month ago when my plans were all still well-laid.

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Plantain money shot.

I wish I had more to say to give these bowls justice but I’m so tired from cooking/cleaning/preparing for my bestie Carly to get into town Wednesday night and have a nice 10 mile track workout to look forward to in the morning, so I’m just going to hope you take my word for this and make these. You won’t be disappointed.

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Chicken adobe burrito bowls with roast plantains.

Oh, pro tip for making yourself go do a track workout: park your car in a place where you’ll get towed if you don’t leave by 7 a.m.

5.0 from 1 reviews
Chicken Adobe Burrito Bowl with Roast Plantains
 
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Author:
Recipe type: Dinner
Cuisine: Gluten Free, Mexican
Serves: 8 servings
Ingredients
For the Chicken
  • 2 lb boneless skinless chicken thighs
  • 2 chiles in adobo sauce
  • 1 tbsp lime juice
  • 1 tbsp garlic
  • ¼ cup apple cider vinegar
  • 8 ounces button cap mushrooms
  • 2 tbsp chopped garlic
  • 1 tsp chile powder
  • 1 tsp cumin
  • ¼ tsp black pepper
  • ¼ tsp pink Himalayan sea salt
For the vegetables
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • ½ lb brussels sprouts, halved
For the plantains
  • 3 plantains
  • 1 tbsp coconut oil, melted
  • Cinnamon + salt, for sprinkling
Optional Toppings
  • Salad greens
  • Refried beans
  • Green onions
  • Sliced avocado
Instructions
  1. Place all of the chicken ingredients in a crock pot and turn on low for 6 hours or until chicken easily shreds.
  2. Line two baking sheets with parchment paper or Slipats.
  3. Preheat oven to 425 degrees. Chop vegetables, spray with coconut oil, and roast for 35-40 minutes until they begin to brown on lined baking sheet.
  4. While vegetables are cooking, slice plantains into disks.
  5. Place plantain disks in small bowl with melted coconut oil and mix until covered.
  6. Lay plantain disks in single layer on a lined baking sheet and sprinkle with cinnamon and salt.
  7. Place plantains in oven and roast for 40 minutes or until the tops begin to brown, flipping halfway through cooking.
  8. Place salad greens and cooked chicken in bottom of bowl. Top with vegetables, plantains, refried beans, green onions and sliced avocado.

Chat with me:
How do you deal with things when plans change? Are you good at adapting? What do you do to make yourself do early morning workouts you’re kind of dreading?

Chocolate Chip Banana Pecan Ricotta Donuts

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First off, I want to thank everyone for their kind words about my post on Wednesday and for all the birthday wishes. Each one made me feel so loved!

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The perfect way to start a Sunday.

Secondly, I totally get the whole “it’s not a donut if it’s not a deep fried roll of dough” after eating a delicious-probably-3,000 calorie bomb of a treat on Friday afternoon. My Chocolate Chip Banana Pecan Ricotta Donuts are a nice fake-out alternative, however, since they are baked, gluten free and added sugar free. Well, minus the chocolate chips, I suppose.

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Even better in a dish of ricotta cheese.

I didn’t do a very good job of Instagramming it, but I spent the weekend in Austin with A for my birthday. Thursday morning, I woke up to a tagged Instagram photo from Emily by a donut place in Austin called Gourdoughs with a note to bring her back one of everything. Walking to breakfast, we realized they also had a food truck with a location very close to our Airbnb.

Friday morning we went out for a run with the initial intention of running between 6-8 miles. We went to Lady Bird Lake, which had a 10-mile loop, and knowing that I had a 14-miler on my calendar at some point over the weekend, we just decided to go for 10. Since I’m bad with directions, we kind of ran an extra half-mile somewhere and were so close to 11 we just went finished there.

Long story short, we went to get coffee on our way out of town on Friday to go a brewery that A wanted to visit and then decided to walk around 6th Street a little bit. A looked at me and asked if we should just walk to Gourdoughs. I mean, we ran 11 miles and literally only ate yogurt and berries afterwards and I was one day to being one year closer to my metabolism slowing, so why not?

My indecisiveness came to a head when I had the option of like 50 different donuts (maybe only slightly exaggerated). We each chose two and then ordered for the other (except A could tell his initial order was not the one I truly wanted) and shortly I had a fried donut with grilled strawberries and fudge sauce sitting in front of me. And yeah, I ate the entire thing.

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Things that happened: the full consumption of this donut.

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“Sin-a-Bomb” was right.

This donut is not an indulgent birthday weekend donut. This donut is a healthy-let’s-stay-on-track-and-get-to-race-weight donut. This donut is a great option for a dessert after dinner or for breakfast with some yogurt because it’s pretty healthy while still tasting really good. I’m writing this on the plane back to SF and despite my feeling the need to juice cleanse tomorrow, I’m probably pulling one of these out of the freezer. You can’t have a Gourdough every day but one of these a day won’t make the scale budge in the wrong direction.

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A healthy alternative to Gourdough’s.

Chocolate Chip Banana Pecan Ricotta Donuts
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 12
Ingredients
  • 2 bananas, very ripe
  • 1 cup rolled oats
  • ¾ cup sweet white rice flour
  • ¼ cup sorghum flour
  • 1 egg
  • ⅓ cup egg whites
  • ⅓ cup ricotta cheese
  • ⅓ cup pecans
  • ⅓ cup chocolate chips
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ cup sea salt
Instructions
  1. Preheat oven to 350 F.
  2. Spray a donut pan with coconut spray.
  3. Place all ingredients except pecans and chocolate chips into food processor or high powered blender and blend until smooth.
  4. Fold in pecans and chocolate chips.
  5. Fill each donut hole about ⅔ of the way full.
  6. Bake for 15 minutes or until tops begin to brown.
  7. Keep in fridge for up to three days or freezer up to one month.
Nutrition Information
Serving size: 1 donut Calories: 161 Fat: 6 g Saturated fat: 2 g Carbohydrates: 24 g Sugar: 5 g Fiber: 3 g Protein: 5 g

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

Chat with me:
What’s the most indulgent thing you’ve eaten lately? What is the best donut you’ve ever had? Do you find yourself being way more lax with your food choices on vacation and special occasions?

Pink Zebra Review

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I love secret restaurants where you have to walk through somewhere else to get to where you’re going – Beauty and Essex in NYC, Roe in Portland and Pink Zebra in SF. I think I basically made reservations at Pink Zebra because you have to walk into a weird fake Chinese restaurant store front to get there.

If you’re going to go to Pink Zebra, make reservations for the 5-person omakase bar. If you don’t know, omakase in Japanese is basically, “I’ll leave it to you” which means you get the chef’s tasting menu. If you’ve seen Jiro: Dreams of Sushi, it’s that sort of situation. They have an a la carte menu as well if that isn’t enough food (and it was for A and I and we both are pretty solid eaters) or if you don’t make a reservation at the omakase.

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Started out with goma tofu, which isn’t tofu at all – it’s made from sesame rather than soy beans.

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Our first fish was big-eyed tuna.

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A delicious fish that I don’t remember.

When you’re eating omakase, don’t dunk the nigiri or sashimi in soy sauce (just lightly brush it over soy sauce if necessary), don’t put a ton of wasabi in your soy sauce and it’s totally okay to eat it with your hands since it was traditionally Japanese street food. If you’re not at omakase, please use chop sticks, because nothing makes me want to stab a person with chop sticks more than seeing someone a) eat a roll and b) let alone eat it with their hands. (I’m a nigiri/sashimi the whole way kind of girl – I don’t need my fish junked up and a ton of rice).

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Miso-marinated tuna.

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Geoduck with dungeness crab and salmon roe (since it is typically served with shrimp roe but #allergycity.

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Masaba, or really high-quality mackerel.

The sushi chef at Pink Zebra is named Ryo. He tells you about each type of fish, where it is from and will chat with you throughout the meal. Pink Zebra is the passion project of Mission Chinese chef Jesse Koides. I still haven’t been to Mission Chinese but I’m dying to go – especially because they have MSG shakers at the table and the totally non-healthy, hip part of me is seriously into that.

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Poke with big-eye tuna, ocean trout and white sea bass.

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Squid moments.

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Ikura (salmon roe) – one of my faves!

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Fatty tuna… maybe?

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Sea urchin in a box.

The night we were there they had sea urchin, which raised the price a bit. Apparently it’s an acquired taste – I don’t know if I was fished-out by the point or if I just have the taste but I was fine with it. A absolutely hated it.

If you want actual good sushi and not shit you get at Nakama in Pittsburgh (#sorryimnotsorry) or somewhere equally as try-hard, go to Pink Zebra. But then again, what meal in SF is bad?

Chat with me:
Do you like sushi? What is your favorite type? Have you ever ate at the omakasae?  What food wouldn’t you try?

Mexican Stuffed Peppers [Vegetarian + Gluten Free]

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

“Sorry, I was having a stuffed pepper photo shoot.” -Me, on a Saturday night, because I am completely wasting my last weeks of being 25. JK the first half of February was not a waste and I spent the last two recouping and preparing for more trips. But still, I was photographing stuffed peppers on a Saturday night.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

My big exciting Saturday night – photographing stuffed peppers.

Remember when I used to be crazy and go to raves in Milan and dance on stage and tables and wake up hungover and eat biscuits? Yeah, I do remember those days and that past lifetime. Now I’m too tried from waking up at 6 a.m. on a Saturday to run 14 miles to stay up much past 10:30.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

I used to hate stuffed peppers when I was young… also another example of how dumb I was.

I have become the surrogate parent of a Canon EOS 7D so playing with this camera was kind of a treat and something I had been looking forward to all day. Cameras are hard, yo. Luckily I have a pro photographer on speed-dial (remember when that was a thing?) so you’re about to get way better photos and more recipes. Lucky you.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

Mexican perfection.

These peppers are stupid easy to make. I hadn’t originally planned on making these with the Stubbs marinade sauce but I saw it in the fridge and am I ever glad I added it. I couldn’t stop thinking about how excited I was to come home and eat these for dinner on Monday night because we all know things like this are even better a couple days after. With 15 grams of protein, these are a great Meatless Monday or Lenten meal, if you do that kind of thing. (I’m a terrible Catholic and do not… whoops.)

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

Mexican Stuffed Peppers [Vegetarian + Gluten Free]
 
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Author:
Recipe type: Vegetarian, Gluten Free
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 4 bell peppers
  • 2 cups cooked quinoa
  • ½ cup Stubbs green chile sauce
  • 1 can black beans, drained and rinsed
  • ⅓ cup + 2 tbsp shredded Cabot Pepperjack Cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut top off peppers and cut out weird seedy inside.
  3. Place peppers on a baking sheet and bake for 20 minutes.
  4. While peppers are cooking, mix quinoa, black beans, Stubbs sauce and shredded cheese in a medium sized bowl.
  5. Take peppers out of oven and carefully stuff with quinoa + bean mixture. Don't burn yourself - I warned you to be careful.
  6. Top pepper mixture with additional 2 tbsp of cheese.
  7. Cover peppers with foil and bake for another 20 minutes.
  8. Uncover and bake for another 5 minutes until cheese begins to brown.
  9. Serve with your favorite hot sauce and sliced avocado.
Nutrition Information
Serving size: 1 pepper Calories: 296 Fat: 7 g Saturated fat: 3 g Carbohydrates: 43 g Sugar: 5 g Sodium: 376 mg Fiber: 11 g Protein: 15 g

Chat with me:
Are you ready to be social on the weekends or do you try to stay low-key like me? Who is on your favorites list on your phone? Did you have a wild side like I did?

Chocolate Banana Bread Energy Bites [Raw, Vegan, Gluten Free]

chocolate-banana-bread-energy-bites-raw-vegan-gluten-free | almost getting it together

Whenever I think about making energy bites, which I do every three weeks or so because a batch lasts me that long, I usually just think about what I have to use up and what sounds good. These ones I was basically just eating straight out of the food processor like some sort of animal. Next time I need to make a batch, I really need to recreate these.

chocolate-banana-bread-energy-bites-raw-vegan-gluten-free | almost getting it together

These guys get me to run some mornings.

This month’s Recipe Redux theme was things that pair with chocolate. Bananas are an immediate choice. So is peanut butter… of course I used both because I feel the need to eat nut butter and chocolate with everything always.

If I had more time, I probably would have recreated the most amazing dessert I think I have ever had (except maybe sans this insane goat cheese dessert I had once) that was on the menu at Lazy Bear last week, but alas, the past few weeks of my life have been a little… crazy. Thank you for all your kind comments on my Lemony Snicket-esque string of bad luck (props to Suz for that awesome pop-culture call out). So instead, you guys get these balls of deliciousness that I made in November. Whoops. I’m really classic at that.

After my juice cleanse and pretending I was going to get my life back in order, I bought a jar of Justin’s Chocolate Hazelnut Butter because… why not? I’ve actually had it for a month and it’s only a quarter of the way eaten, which means I’ve probably had three servings spread out over a few weeks, so I’ll chalk that up to a win. I’ve been having some dark chocolate at night or maybe a baby spoon full (and I mean baby, like a couple teaspoons) of chocolate hazelnut butter. I really need to remember I keep chocolate-y energy bites around for that same reason.

chocolate-banana-bread-energy-bites-raw-vegan-gluten-free | almost getting it together

Remember when I would have awful chunky energy bites?

Chocolate Banana Bread Energy Bites [Raw, Vegan, Gluten Free]
 
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Cuisine: Raw, Vegan, Gluten Free
Serves: 24 balls
Ingredients
  • 1 cup dried bananas
  • 1 cup dried figs
  • 1 cup cashews
  • 1 scoop chocolate protein powder (I used Vega Recovery Protein Powder)
  • 2 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp unsweetened almond milk
  • ½ tsp cinnamon
  • ⅛ tsp sea salt
Instructions
  1. Soak dried figs and bananas in filtered water for 15 minutes.
  2. Drain figs and bananas and place in food processor with cashews. Pulse until crumbly.
  3. Add protein powder, peanut butter, maple syrup, almond milk, cinnamon and sea salt to food processor and continue to combine until a ball forms.
  4. Place ball in airtight container and refrigerate for at least 30 minutes.
  5. Form into 1" balls and store in airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Nutrition Information
Serving size: 1 ball Calories: 84 Fat: 4 g Saturated fat: 1 g Carbohydrates: 10 g Sugar: 5 g Sodium: 7 mg Fiber: 1 g Protein: 2 g

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What do you think pairs the best with chocolate? Do you have to have some chocolate every day?

Cocoa Dusted Almonds [Vegan, Gluten Free]

cocoa-roasted-almonds | almost-getting-it-together

I used to love those 100 Calorie Cocoa Roasted Almonds packs. I guess I still love them, I just don’t go to Target or anywhere where they sell them… because if I need something from Target I have it delivered. (#sorryimnotsorry). I actually checked and thought they were full of sugar and junk and they really aren’t, compared to some other brands’ flavored almonds.

cocoa-roasted-almonds | almost-getting-it-together

Better than candy because almonds are a) the best snack and b) full of protein, healthy fat and fiber!

Do you remember handing out Valentines as a kid and sometimes you would get a paper Valentine with candy? My family has basically stopped buying me candy for all holidays because I don’t eat it but if I didn’t know how much sugar was in a Reece’s cup, I would be all over that. Anyway, you could give these out as gifts to teachers and friends and your health-obsessed friends instead of candy and they would probably be a pretty big fan of you.

Giving out those paper Valentines was so anxiety-inducing. I would spend hours on my floor, sorting out Valentines and analyzing the classroom checklist our teacher would give us so we didn’t “forget” anyone. I would give my close girl friends the best Valentines then give the people I liked least the least love-focused Valentines. Then it was the boy you had a crush on… and surprisingly I can remember like two boys I liked all of elementary school. I really wasn’t boy crazy a serial dater until high school.

These cocoa dusted almonds are a great gluten free, vegan way to tell someone you love them. Or to eat as a snack and tell yourself you love you more than junk-filled candy.

Cocoa Dusted Almonds [Vegan, Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, Dessert
Cuisine: Gluten Free, Vegan
Serves: 8 servings
Ingredients
  • 2 cup almonds
  • 1 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp sea salt
Instructions
  1. Preheat oven to 350F. Line a baking sheet with aluminum foil or a Slipat.
  2. Place almonds in a small dish.
  3. Pour melted coconut oil and maple syrup over almonds and toss until covered.
  4. Add cocoa powder to almonds and stir until covered.
  5. Place almonds in a single layer on covered baking sheet. Sprinkle with sea salt.
  6. Bake for 30 minutes, stirring every 10 minutes.
Nutrition Information
Serving size: ¼ cup Calories: 171 Fat: 13.9 g Saturated fat: 2.6 g Carbohydrates: 9.9 g Sugar: 4.0 g Fiber: 3.8 g Protein: 5.5 g

Nuts about nuts? Check out my Snickerdoodle Almonds recipe.

Chat with me:
What was your favorite holiday to celebrate in school growing up? Did you have extreme anxiety about who to give Valentine’s cards? What was your first crush like?