Tag Archives: Vegan

Now Trending – Best Links Week of 1.3

Best links of the week including how to build a macro bowl, best running shoes for flat feet, affordable island getaways and the one ingredient to upgrade your food.

Photo credit: 1 / 2 / 3

It’s been almost a month since I’ve shared my favorite recent reads with you. Oddly enough, besides personal posts (talking about things like lightening up on yourself or achieving goals) these are my favorite posts to write.

I had so many holiday links to share but they kind of aren’t relevant now. I always think I’m going to be productive and write when I’m in Pittsburgh but instead I focus on spending time with friends and family. It was particularly hard to come back west this time (but I missed my friends and SoulCycle and decent Mexican food).

Travel
I’m all about Airbnb but sometimes you just gotta stay in a hotel! These hotels are gorgeous and affordable.

If you live in a part of the country that is bitterly cold, you might want to check out one of these affordable island getaways.

This post basically had me planning a trip to Ojai.

Lifestyle
Isn’t it a bummer when shows are like the best ever and then they totally jump the shark and you never even watch the series finale? (I never gave up on Lost or The OC, but totally stopped watching like 5 of these other shows.)

Sometimes we’re all over-worked and over-scheduled and burnt out and need to say no and take some “me time“. I try to leave one night a week open (at least!) to relax, catch up on freelance/blog stuff, make a healthy dinner… basically anything that isn’t an immediate obligation to be somewhere.

Totally loved the story behind Instagram filter names! I wasn’t crazy to think Reyes was about Point Reyes! Let’s just not name our kids Valencia if we’re reading this post, okay?

26 work habits we all need to break in 2016.

Running and Fitness
SoulCycle is partnering with Target to have pop-up studios in 10 cities: Atlanta, LA, Houston, Chicago, Minneapolis, Dallas, Nashville, Denver and Seattle. Make your account and be sure to ride if they’re in your city!

If you have flat feet, these are the running shoes for you.

Tina Muir is such an inspiration to me — not only because she’s an amazing runner but she keeps it real that elite runners do things like indulge and gain weight.

Food
100% NEED these rainbow bagels in my life.

Were you like me and you binge watched Master of None in like a week? Here are 5 things Aziz and the show get right about food (that taco truck scene has been me numerous times).

Sometimes it takes one ingredient to upgrade your food… why have I never put miso on sweet potatoes?

I’m doing this goofy thing where I cook one new vegetable a month in 2016. I’ve already hit two for this month – turnips and parsnips. Spiralized Parsnips with Roasted Butternut Squash, Kale and Feta was so simple and so delicious.

All about the macro bowls. Hit your 2016 resolutions by making some of these delicious bowls.

Chat with me:
DOES YOUR CITY GET A SOULCYCLE X TARGET POP-UP? (Why doesn’t SF?!) What TV show did you love and never finish? What do you think Aziz and Master of None got right about food?

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)
 
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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?

Horchata Overnight Oatmeal [Gluten-Free, Vegan]

Horchata Overnight Oatmeal is made from a vegan horchata. It’s a filling and seasonal way to start your day!

It’s been five years but I’ve finally succeeded in my ultimate hipster wish — drinking horchata in December á la Vampire Weekend’s “Horchata” from their 2010 album Contra. Yes, I unabashedly have loved Vampire Weekend from day one (I want to say I discovered them from a song on an AE playlist when I worked in stores) and was devastated my freshman year when they played at the Andy Warhol museum in Pittsburgh and it was beyond sold out. I still to this day have not seen them live. They filmed Contra entirely in Mexico city, so I’m sure that’s what inspired that lyric.

Horchata Overnight Oatmeal

I was Skyping with Erin last week and she was filling me in on all the delicious Latin American food she ate while in Virginia over Thanksgiving. She mentioned drinking horchata and I stopped her — “Hold on, have to write something down. You gave me inspiration for a recipe and I’m going to tell you but don’t steal it because you’ll do it better.” (Erin actually has a recipe for horchata on her blog so you should go make it.)

So after making horchata seemed like a lot of work (mainly because I didn’t have rice and wasn’t about to buy it just to make horchata), I decided to buy horchata. The Marina Supermarket didn’t have horchata and I was feeling too lazy to go to Whole Foods. I finally found it at Real Good Food, a market on Fillmore Street that focuses on organic and super-overpriced speciality foods but when I looked at the nutrition information and ingredients… uh, if I’m going to waste 160 calories on eight fluid ounces it’s going to be on wine, not horchata so I can Instagram it with a Vampire Weekend quote.

Horchata Overnight Oatmeal

knew I had seen the Califia Farms horchata somewhere but for whatever reason, decided I didn’t need it. (I am well-known for buying things to try and only eating/drinking them that one time then never touching it again, even if I love it.) I then was a girl on a mission after only finding the gross boxed horchata and feeling like I needed to make this recipe. After work on Wednesday I made a pilgrimage to the SoMa Whole Foods after checking the website to see where it was stocked in San Francisco and after a brief bout of fear when it wasn’t with the ‘nogs, I found it.

Horchata Overnight Oatmeal

Also — how cute is this yeti towel? It was a Christmas gift from my friend Mai and it’s already getting good use.

Horchata Overnight Oatmeal

5.0 from 3 reviews
Horchata Overnight Oatmeal [Gluten-Free, Vegan]
 
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Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1
Ingredients
Instructions
  1. In a jar or glass container with a lid, place rolled oats, protein powder if using and chia seeds and mix to combine.
  2. Pour in horchata and yogurt (if using). Shake well to combine.
  3. Refrigerate for at least 2 hours or ideally overnight.
  4. In the morning, add desired toppings and serve!

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:
Do you love or hate Vampire Weekend? Have you ever had horchata? What was your latest food impulse purchase?

Carrot Coconut Ginger Soup with Crispy Chickpeas [Gluten-Free + Vegan]

There’s a vegan restaurant a few blocks away from me called Seed + Salt. I was meeting my friend Kristine for lunch there a couple weeks ago (#marinagirls forever) and even though I’m not a soup person, their Carrot Coconut Soup sounded delicious and I ordered it. Long story short, I have had that carrot coconut soup on my mind ever since.

Carrot Coconut Ginger Soup | Almost Getting it Together

I’ve strangely been craving a lot of soup lately. There’s a Thai Chicken soup at work that is allegedly very good, I was craving lentil soup (recipe coming soon) the week after that and then this soup just spoke to me. I blame it on the weather. The past few weeks have been the coldest it’s been since I’ve moved to San Francisco.

This soup is also great because I’ve been trying to eat way more plant-based lately. I’m going through a phase where I’m just kind of not that into meat and it’s such a pain to cook anyway. I’m feeling better without it in my diet and figuring out how to get protein in other ways. Also, not running 40 miles a week means you kind of don’t need as much protein as you used to… womp womp.

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I’m not saying that I’m not going to eat meat but I’m probably just not going to buy it and cook it for myself for a while. Also, looking to lower my grocery bill because SoulCycle is eating up my budget. But, my PT’s cute assistant told me “You can’t put a price on good health” and we all know if an attractive guy tells me something, I probably do it (aka the fact I moved to Hong Kong at 19 was partly because my advisor was hot and told me I should).

Not to totally diverge on this soup and bore you all to death, but I’m an almond milk latte in and aside from a glass of wine, that’s when I do my best writing/thinking so here’s a thought — isn’t the power of doing something to impress someone kind of crazy? The number of times I have made a boy go on a run he totally can’t handle, clean up his diet or do something out of their comfort zone (minus move to San Francisco, but that’s a story for another day) is unreal. I really need to harness that power more often. It’s like Kanye West wrote Kanye’s Workout Plan for the guys I seem to attract.

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5.0 from 1 reviews
Carrot Coconut Ginger Soup with Crispy Chickpeas [Vegan, Gluten Free]
 
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Carrot Coconut Ginger Soup with Crispy Chickpeas is the vegan and gluten-free way to stay warm this winter. Detox from heavy holiday foods with this soup.
Author:
Recipe type: Dinner, Lunch
Cuisine: Gluten Free, Vegan
Serves: 4 servings
Ingredients
Soup
  • 4 cups carrots, chopped
  • 1 onion, sliced into half-moons
  • 2 cups vegetable broth
  • 1 can light coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp curry powder
  • ½ tbsp fresh ginger
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes
  • salt + pepper
  • Cilantro to garnish (optional, but encouraged)
Chickpeas
  • 1 15 oz can chickpeas, drained, rinsed and patted dry (or 1 cup freshly cooked chickpeas)
  • ½ tbsp olive oil
  • ¼ tsp paprika
  • salt + pepper
Instructions
Soup
  1. Pre-heat oven to 425F.
  2. Line a baking tray with a Silpat or non-stick aluminum foil. Place carrots on baking tray and spray with coconut oil and sprinkle with paprika, salt and pepper.
  3. Bake carrots for 30 minutes or until they are soft and begin to brown.
  4. When carrots are finished roasting, melt coconut oil in a large soup pan.
  5. Place onion in soup pan and saute until soft and fragrant, about 5 minutes, stirring occasionally.
  6. Add carrots and continue cooking with onions for another 15 minutes, or until soft.
  7. Add vegetable broth, coconut milk, curry powder, ginger, crushed red pepper flakes and salt and pepper to taste. Bring to a boil then let simmer, covered, for 20-30 minutes.
  8. Remove soup from heat and let cool slightly. Once cooled, pour into a high-powered blender and blend until smooth. Alternatively, you can use an immersion blender.
  9. Pour soup into bowls and garnish with cilantro and crispy chickpeas
    .
Chickpeas
  1. Preheat oven to 450F.
  2. Place chickpeas on a Silpat lined baking sheet (or line with non-stick aluminum foil).
  3. Toss chickpeas with olive oil, paprika, salt and pepper.
  4. Place in oven and bake until hard and crispy, about 30-40 minutes, stirring occasionally.
Nutrition Information
Serving size: 1½ cups Calories: 175 Fat: 10 g Saturated fat: 8 g Carbohydrates: 18 g Sugar: 9 g Sodium: 159 mg Fiber: 4 g Protein: 3 g

Nutrition information is for soup without crispy chickpeas.

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:
Soup person — yes or no? (I just figured out how to make an em dash on my Mac keyboard so watch me totally abuse it now.) What’s the most ridiculous thing you’ve done because someone attractive told you should? Also, leave me more soup recipes I should make in the comments, please!

Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]

homemade strawberry almond milk with purely elizabeth muesli

I am 100% predictable. I try to not be predictable (as seen by my ‘go to Mexico and tell my family and like three people’ stunt) but I have a lot of personality traits that as much as I try to change, I just can’t improve on them.

Examples include:

  • Breaking 3 Pyrex bowls while cooking dinner with my friend Sam because I don’t have my shelves properly organized and then breaking a jar two weeks later because I still don’t have things organized (Side note: I am f****d if there is an earthquake, excuse my French).
  • Constantly forgetting my wallet.
  • I’m always late, typically by 15 minutes.
  • Buying a nut milk bag to make nut milk but forgetting to use it.

The last one is what happened with the first time I made this recipe. Luckily the second time I wasn’t so irresponsible.

homemade strawberry almond milk with purely elizabeth muesli

Homemade almond milk – not as scary to make as it sounds!

I recommend you half the recipe if you live alone and aren’t going to go through 10 cups of almond milk in a week. I was literally just trying to make every recipe that included almond milk ever – a lot of Vegan Banana and Blueberry Breakfast Parfaits and chia puddings and an entire box of Purely Elizabeth Muesli. Which I highly suggest making with this Homemade Strawberry Almond Milk.

homemade strawberry almond milk with purely elizabeth muesli

The best breakfast for hot summer days.

This is the first time I ever had muesli to my knowledge and where the hell have I been my whole life? It’s basically kind of like overnight oats but minus chia seeds and with less liquid? Anyway, I threw mine on top of some Greek Yogurt because I’m basically all about adding protein to every meal possible and topped with some more Homemade Strawberry Almond Milk and some unsweetened carob chips because strawberries + chocolate = love.

homemade strawberry almond milk with purely elizabeth muesli

Homemade Strawberry Almond Milk with Purely Elizabeth Muesli

4.7 from 3 reviews
Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]
 
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Author:
Recipe type: Beverage
Cuisine: Gluten Free, Paleo, Vegan
Serves: 10 cups
Ingredients
  • 2 cups almonds, soaked overnight
  • 6 cups filtered water
  • 2 cups sliced strawberries
  • 1 cup dates
  • 1 tbsp vanilla extract
Instructions
  1. Place all ingredients in a high power blender and blend on the highest setting until no particles remain.
  2. Place nut milk bag over a large bowl or contained and strain mixture.
  3. Store homemade strawberry almond milk in refrigerator for up to one week.

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.

My friends at Purely Elizabeth sent me some of their new muesli to try but all opinions are my own.

Chat with me:
What personality traits of yours do you wish you could change? How do you top your muesli? Have you ever made homemade nut milk?

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?

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

beet-apple-lime-ginger-juice-almost-getting-it-together

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?

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.

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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.)

raw-almond-butter-cookies

Raw almond butter cookies.

5.0 from 1 reviews
Raw Almond Butter Cookies [Gluten Free]
 
Prep time
Total time
 
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?

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]
 
Prep time
Cook time
Total time
 
Author:
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

Looking for my other Recipe Redux recipes? 

 

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