Tag Archives: Paleo

Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)

Raw Snickerdoodle Cookies

Raw Snickerdoodle Cookies are made with no refined sugar, dairy or grains and don’t even require an oven to bake! The perfect holiday treat for everyone in your life.

Remember the plight of the Snickerdoodle LARABAR? I decided to take matters into my own hands and make my own. But it’s Christmas/[the holidays if we are being politically correct], so I had to make them into cookies instead. And they have five ingredients, one of which is salt so it doesn’t even count. They’re Paleo, gluten-free, vegan, raw vegan — basically, unless you have a nut allergy specific to cashews, you can nosh on these cookies.

Raw Snickerdoodle Cookies

I had my first snickerdoodle in elementary school. My social studies class (which was my favorite class, BTW) had colonial school days where we all sat on benches and wrote on hand-held chalkboards and dressed up like it was 1776. It was clearly my favorite day ever because Felicity was my favorite American Girl doll and I had tried on just about every colonial dress in my grandmother’s costume shop until I found the perfect blue dress of my dreams. (It’s so East Coast to have that much of a need for colonial dresses… I don’t think anyone on the West Coast remembers that Williamsburg and the Mayflower and Pilgrims were a thing.) Also involved in colonial school days? Snickerdoodles.

Raw Snickerdoodle Cookies

Apparently snickerdoodles were a traditional colonial cookie. Everyone was required to bring in two dozen snickerdoodles and there were like two dozen kids in my class so obviously we ate snickerdoodles for a straight month, not that I’m complaining. Also thinking about the work from parents that went into colonial school days makes me never want to have kids because I can not deal with that type of pressure.

Since everyone knows what a snickerdoodle tastes like (and I swear these taste like snickerdoodles, you know I wouldn’t lie to you), I want to just let you know how huge of a dork I was in elementary school because it kind of relates back to Christmas. I was so obsessed with every American Girl doll and especially Felicity that I wanted to live in Williamsburg, Virginia. I’ve actually been there no less than three times — once with both of my parents, once with school (re: colonial school days) and once with my dad on our way home from the Outerbanks when I was in middle school.

Raw Snickerdoodle Cookies

I planned on going to college at William and Mary when I was little just so I could live in the same town as a fictitious doll. My craziness clearly started at an early age. I should chat with my therapist to figure out what this all means, especially because I lost my shit last winter when it rained too hard in SF and the power was out and I didn’t have cell service so I was bored.

Okay, it’s the holidays and you have things to do so whip up these raw snickerdoodle cookies and relish in the fact I’m secretly kind of nerdy. (An ex-boyfriend once asked what the nerdiest thing about me was… I said my obsession with North Korea but clearly it’s my obsession with American Girl dolls. And yes, I had all the original seven. Duh.)

Raw Snickerdoodle Cookies

4.7 from 3 reviews
Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)
 
Prep time
Total time
 
Author:
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Raw Vegan, Vegan, Paleo
Serves: 15 cookies
Ingredients
  • 1 cup dates, soaked for at least 10 minutes
  • 1 cup raw cashews
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • pinch of pink himalayan sea salt
Instructions
  1. Put dates and cashews into your food processor and combine until a ball forms. Occasionally scrape down the sides as needed.
  2. Add cinnamon, vanilla extract and salt and continue to combine.
  3. Place ball in refrigerator in a covered dish for at least 30 minutes.
  4. Roll mixture into 1" balls then pat down with your hand or a spoon to make into a cookie.
  5. Store in the refrigerator for up to one week or the freezer for up to one month.

Chat with me:
Are you judging me for having every American Girl doll? What is the nerdiest thing about you?

Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]

deconstructed-sushi-bowls | almost getting it together

I’ve probably sat here for a combined hour staring at this blank screen. I’ve written a first sentence and deleted it over and over. I just can’t think of anything really life changing to say about sushi. It’s not new to anyone. It borders on being basic if you’re not careful (RIP Pink Zebra pop-up). But truly great sushi is really, really amazing. Actually, in SF I’ve seen uni (sea urchin) avocado toast on two different menus now – and I’m really regretting not getting it at Gather in Berkeley. (It was bomb.com at Huxley if you’re wondering – also I had just ran 13 miles, so there’s that.)

deconstructed-sushi-bowls | almost getting it together

Note: This photo is sans nori because I forgot and ate all the ingredients by the time I was going to reshoot.

So what did I do? Totally bastardized sushi by taking out the key component (after the fish, of course), rice, and making it out of cauliflower. Did you know a lot of really great sushi is because of the sushi rice? I think in sushi chef school they spend like a year learning how to make rice.

deconstructed-sushi-bowls | almost getting it together

Still learning to plate food attractively.

Clearly I’m at a loss for words for what to say so I give up… just make this deconstructed sushi bowl with cauliflower rice. I promise it’s delicious beyond words.

deconstructed-sushi-bowls | almost getting it together

Deconstructed Sushi Bowl with Cauliflower Rice

5.0 from 1 reviews
Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]
 
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Author:
Recipe type: Entree
Cuisine: Japanese, Paleo, Gluten Free
Serves: 4 bowls
Ingredients
Deconstructed Sushi Bowls
  • 2 heads cauliflower, riced (about 8 cups)
  • 2 cups shelled edamame
  • 2 cups roasted sweet potato
  • 2 large cucumbers, spiralized with blade B
  • 8 oz smoked salmon
  • 1 avocado
  • 8 sheets nori
  • 1 tbsp toasted sesame seeds
  • 1 tbsp rice wine
Sauce
  • ½ cup tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp chopped garlic
  • 1 tbsp crushed ginger
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tsp Sriarcha
  • 1 tsp crushed red pepper flakes
Instructions
  1. Preheat oven to 425 degrees.
  2. Clean and slice sweet potatoes into rounds.
  3. Place rounds on a Slipat or lined baking sheet and bake for 30 minutes or until they begin to brown, flipping once half way through.
  4. Mix all sauce ingredients in a small bowl and set to the side.
  5. Spiralize cucumbers (or chop into thin shreds) with blade B, then cut to make into smaller noodles.
  6. Place cucumber strands in a strainer lined with paper towels and sprinkle salt over them. Let sit for around 30 minutes to lose some of their water.
  7. Chop cauliflower into florets and place in batches in food processor. Run until cauliflower is rice-sized. Repeat until all cauliflower has been riced.
  8. Heat a wok on high heat. Spray with coconut oil and add rice, stirring until it begins to brown and soften, about 7-8 minutes.
  9. Add rice wine to cauliflower rice and let cool.
  10. Once cucumbers have drained, place in a medium sized bowl and pour half the sauce over the cucumbers. Stir well.
  11. Construct your sushi bowls. Place two cups of cooled cauliflower rice, ½ cup edamame, ½ cup sweet potato, ¼ of the cucumbers, 2 oz smoked salmon, ¼ avocado, 2 sheets nori (cut or torn apart) and 1 tsp sesame seeds. Drizzle over sauce and serve.
Nutrition Information
Serving size: 1 bowl Calories: 374 Fat: 14 g Carbohydrates: 37 g Protein: 35 g

Chat with me:
What is your favorite type of sushi? Have you ever had a sushi bowl? Do you hate places that try so hard to be cool?

Vegan Berry Almond Chia Pudding [Gluten Free, Paleo]

naked-juice-berry-almond-nutmilk-chia-pudding

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.

naked-juice-berry-almond-nutmilk-chia-pudding

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.

naked-juice-berry-almond-nutmilk-chia-pudding

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]

strawberry-rhubarb-basil-gluten-free-vegan-paleo-crisp - 5

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.

strawberry-rhubarb-basil-gluten-free-vegan-paleo-crisp

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.

strawberry-rhubarb-basil-gluten-free-vegan-paleo-crisp

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.

strawberry-rhubarb-basil-gluten-free-vegan-paleo-crisp

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?

Butternut Squash Breakfast Bowl [Gluten Free, Paleo]

butternut-squash-chicken-sausage-breakfast-bowl-gluten-free-paleo-almost-getting-it-together-blog

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”).

butternut-squash-chicken-sausage-breakfast-bowl-gluten-free-paleo-almost-getting-it-together-blog

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.

butternut-squash-chicken-sausage-breakfast-bowl-gluten-free-paleo-almost-getting-it-together-blog

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.)

Raw Almond Butter Cookies [Gluten Free]

raw-almond-butter-cookies

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.

raw-almond-butter-cookies

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.

raw-almond-butter-cookies

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.)

raw-almond-butter-cookies

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?

Chicken Adobe Burrito Bowl with Roast Plantains

chicken-adobe-burrito-bowls-with-roast-plantains

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.

chicken-adobe-burrito-bowls-with-roast-plantains

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.

chicken-adobe-burrito-bowls-with-roast-plantains

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.

chicken-adobe-burrito-bowls-with-roast-plantains

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?

Banana and Blueberry Vegan Breakfast Parfait

If you follow me on Instagram, you probably picked up on the fact that I did a 3-day juice cleanse this week. We’ll talk more about that later this week, but this was my first real breakfast last week. I threw it together Wednesday night out of necessity – what could I whip up that was vegan (because you don’t want to not eat dairy/meat for three days and suddenly reintroduce it) and still full of protein and yummy and could feel like a real breakfast?

Banana and Blueberry Vegan Breakfast Parfait  | almost getting it together

Food vibes after three days of juice feels good.

Speaking of going vegan because I love irony, California lifted the foie gras ban! On the last day of my juice cleanse! You better believe I vaguely thought about trying to go get foie gras that night before PETA or some asshole lobbyist ruined it again for the rest of us. Speaking of which, I could never be interested in a boy who didn’t know what foie gras was. A also said once a girl not knowing what foie gras was would be a deal breaker. Luckily we both believe in eating force-fed goose liver.

Banana and Blueberry Vegan Breakfast Parfait  | almost getting it together

A vegan breakfast full of protein and healthy fat!

I wish I had more for you today in the word department but I’m at a loss. A combination of the Sunday blues/other things on my mind has me dealing with a slight bit of writer’s block. So just go make this parfait and then enjoy it and tell me how much you did.

Banana and Blueberry Vegan Breakfast Parfait | almost getting it together

Banana and Blueberry Vegan Breakfast Parfait

Banana Blueberry Vegan Breakfast Parfait
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
Base
  • ¼ cup chia seeds
  • 1¼ cup almond milk
  • 1 scoop vanilla protein powder
Toppings
  • ½ banana
  • ½ cup blueberries
  • 1 tbsp cashew butter
  • 1 tbsp slivered almonds
  • 1 tbsp hemp seeds
  • ¼ tsp cinnamon
Instructions
  1. Whisk chia seeds, protein powder and almond milk in a large glass dish and refrigerator overnight.
  2. In the morning, portion out ¼ of the base into a small bowl. Add toppings and enjoy!
Nutrition Information
Serving size: ¼ base + toppings Calories: 362 Fat: 19 g Saturated fat: 2.4 g Carbohydrates: 37.1 g Sugar: 16.2 g Sodium: 218 mg Fiber: 9.4 g Protein: 16.3 g

Chat with me:
Have you ever had foie gras? Do you try to eat meatless or vegan one day a week? What are your dating deal breakers?

Snickerdoodle Almonds

snickerdoodle almonds | almost getting it together

I have this strange, strange fascination with snickerdoodles. They weren’t a cookie my family made for Christmas – those were chocolate chip, date and nut pinwheels and sugar cookies that my grandparents and I spend hours decorating together.

My first real memory of snickerdoodles is from 5th or 6th grade. We would do this day called “Colonial School Days” where we would move out all the desks and move benches into the classroom. We would all dress up in colonial garb (and because my grandmother owned a costume shop, I had the best costumes always) and use little blackboards to do our work. Oh, and eat snickerdoodles because they were a colonial cookie. I don’t know if I believe that or not, but we were all supposed to bring in snickerdoodles… so basically we all ate snickerdoodles for like two weeks straight. I still distinctly remember my mother’s snickerdoodles being the best.

So back to these almonds. Have you had Blue Diamond’s flavored almonds? I kind of killed a tin of sea salt caramel and dark chocolate but also they have refined sugar and junk in them. Halfway through I realized I could easily make my own flavored almonds. So I ordered a bag of almonds to be delivered from Costco and I made it happen. (The joys of living in San Francisco: I can have whatever I want delivered that day.)

snickerdoodle almonds | almost getting it together

These guys were just at Costco earlier that day. And I didn’t have to go pick them up.

These would make a super cute/tasty holiday gift for someone. Just put a bunch in a jar and tie a ribbon on it and voila, you can mass produce gifts for teachers, hostesses and your esthetician. (Do I need to get Tu a Christmas gift?? Remind me to make these as soon as I get home because I have an appointment with her the same day. #priorities)

snickerdoodle almonds | almost getting it together

Snickerdoodle Almonds

5.0 from 1 reviews
Snickerdoodle Almonds
 
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Author:
Recipe type: Snack
Cuisine: Gluten Free, Vegan, Paleo
Serves: 8 servings
Ingredients
  • 2 cups almonds
  • 1 tbsp coconut oil, melted
  • 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • pinch pink Himalyan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper or a Slipat.
  3. Mix together melted coconut oil and almonds and place in a single layer on baking sheet.
  4. Mix together coconut sugar, cinnamon and salt in a small bowl. Sprinkle over almonds.
  5. Bake for 40 minutes or until roasted, stirring halfway through.
  6. Let cool completely and store in an airtight container.

Chat with me:
Were Colonial School Days the weirdest concept ever? What are your family’s traditional holiday cookies? Have you done any holiday shopping yet? (I haven’t… surprise, surprise.)

Black Cherry Barbecue Gluten Free Brownies

Black Cherry Barbecue Gluten Free Brownies | almost getting it together

I spent half my Sunday morning and most of my Sunday evening in the kitchen. Originally, I was going to wake up early (well, 7 a.m.) and walk down to the beach and drink coffee and read my book (currently reading What I Talk About When I Talk About Running by Haruki Murakami… and by currently reading I mean I own it and haven’t opened it yet but have thought about opening it) but it was super foggy (who would have guessed), so instead, I made these brownies.

Black Cherry Barbecue Gluten Free Brownies | almost getting it together

Paleo as ****.

So yes, I have kitchen things now. I know you all were concerned. Truthfully, the only thing that is totally unpacked is my kitchen because I need furniture and I’m too busy being outside and enjoying 60 and 70 degree temperatures and sunshine instead to go shopping. (Sorry I’m not sorry.) I have so many recipes coming up for the blog, I can’t even. Even things that aren’t breakfast. I don’t know what’s happening to me.

On to these brownies. Krave asked me create a tailgate recipe with jerky and I don’t know why the first thing that came to my mind was brownies. Tailgating can get real unhealthy real fast. So you can have one of these brownies with a beer and your day isn’t totally shot (but eat a salad, please).

I actually went to the DMV the week before last to get my license and forgot to eat lunch in between that and errands. I had a bag of Basil Citrus Turkey in my bag and before I knew it, it was half gone. So. Good. They were sampling flavors at Ragnar and it took everything in me not to eat all of them.

Black Cherry Barbecue Gluten Free Brownies | almost getting it together

The perfect healthy tailgate food that is sure to please the men in your life.

Black Cherry Barbecue Gluten Free Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 12
Ingredients
  • 1 can garbanzo beans
  • 2 eggs
  • ⅔ cup carob powder
  • ⅔ cup applesauce
  • ¼ cup honey
  • ¼ cup unsweetened almond milk
  • 4 oz Krave Black Cherry Crave Jerky, chopped
  • 2 tbsp room temperautre coffee
  • 2 teaspoons baking powder
  • ⅛ tsp sea salt
Instructions
  1. Preheat oven to 350F.
  2. Put all ingredients except jerky in a blender or food processor and blend until it is batter constancy.
  3. Spray muffin tin with coconut oil or line with cupcake liners.
  4. Pour batter into prepared tins (about ¾ quarters of the way full).
  5. Sprinkle chopped jerky on top of batter.
  6. Bake for 30 minutes or until fork inserted comes out clean.
Nutrition Information
Serving size: 1 brownie Calories: 186 Fat: 6.6 g Saturated fat: 4.4 g Carbohydrates: 24.2 g Sugar: 13.9 g Sodium: 175 mg Fiber: 3.0 Protein: 8.7 g

Disclaimer: I was compensated by Krave jerky (which is delicious) for this post. All opinions are my own.

Chat with me:
Thoughts on jerky on brownies? Are you surprised I love jerky? Did you cook anything this weekend?