Lemon coconut energy balls

I have been doing a lot of running lately. More than usual because I am training for a St. Patrick's Day half marathon. My long run days are now 8-10 mile runs and, for that distance, I sometimes need a little energy boost in the middle. I have used gel packets (like this) in the past but I get burned out on those really quickly and I'm ready for something new.

For the past few long runs I have been carrying a little ziploc bag of dates in my SPIbelt (yes, I am a hippie freak), but I really wanted to try a new combination of flavors. I am a HUGE fan of lemon desserts and coconut too. Because they are mostly dates and cashews, these balls are similar to Larabars but the flavor is even better! They are so, so good!



Did you know…? Dates contain glucose which makes them a great food for quick energy. Read more here.



Lemon Coconut Energy Balls
Makes about 7 1-inch balls

1/3 cup chopped pitted dates
1/2 cup raw cashews
1/4 cup coconut flakes (the big crunchy ones work great!)
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
A small pinch of salt

1. Place chopped dates in the food processor and process until they start to stick together and form a ball. Remove the ball of dates and place in a small bowl. Set aside.
2. Put remaining ingredients into the food processor and process until nuts are finely chopped. Add the dates and process again until the mixture is starting to clump and stick together. Remove from the food processor and press it together firmly with your hands to form one big ball. Break off pieces and roll into about 7 1-inch balls. Keep in a covered container in the fridge.

Variation: Use lime zest instead of lemon for Key Lime Coconut Energy Balls!

Microwave air-popped popcorn

Making popcorn that doesn't come from the microwave is not supposed to be hard. The other day I put a little coconut oil in my stovetop popper and started to make popcorn like I always do. The oil, instead of just getting hot and popping the corn, started smoking like crazy and burned the corn kernels to a crisp. I do not know why. Maybe my coconut oil (a brand I don't normally buy) had more coconut meat in it than usual? I don't know.

After melting a hole through the garbage bag in my kitchen, I ran around the house turning on fans and opening doors and windows to get the smoke out. The house filled up with burnt popcorn smoke and, subsequently, mosquitoes that came in through the open doors. This is not how making popcorn usually goes!

In my desperation to avoid a second smoke bomb, I Googled "pop regular popcorn in the microwave" and learned how ridiculously easy it is to do! No more cleaning the popcorn popper, no more using oil to pop the corn, no more kitchen smoke bombs. No more kids running around the house yelling, "mosquitoooo!!!" PERFECT!

By now we all know that store-bought microwave popcorn is toxic. You know that, right? Even Oprah knows. Please don't eat that stuff! We also know that air-popped is the way to go to avoid excess fat and calories.

Without the oil, popcorn is actually a decent snack that contains 7g of fiber and 4g protein per 120 calorie serving.



Microwave Air-Popped Popcorn
Start with organic popcorn (to avoid GMO, genetically modified, corn) and follow these simple steps for yummy, air-popped popcorn from the microwave!

1. Pour 1/4-1/3 cup organic popcorn kernels into a brown paper lunch sack.







2. Fold down the top of the bag a few times and crease it with your fingernail or the back of a knife.



3. Place in the microwave and press the popcorn button (or cook on high for about 1 1/2 minutes). The bag will puff up, just like microwave popcorn bags do, and the corn will pop. When the popping slows to a couple of seconds between pops, turn off the microwave.



4. Remove the bag and pour the popcorn into a bowl (be careful, it is hot). Top with nutritional yeast, salt, chipotle chile powder, cinnamon and sugar- whatever you like! Enjoy!

Miso soup with soba noodles

I posted a picture of this miso soup on Instagram today and drove all of my friends and family crazy because I didn't share the recipe along with it. So, before I get any hate mail, here it is!

The miso and shiitake mushrooms are good for fighting off the sniffles that seem to be everywhere right now. Enjoy!



Miso Soup With Soba Noodles
(Lightly adapted from Whole Living Magazine, Feb 2013 issue)
Serves 4

• 2 tablespoons olive oil
• 1 tablespoon grated fresh ginger
• 4 scallions, thinly chopped and white and green parts separated
• 3 cloves of garlic, minced
• 4 oz shiitake mushrooms, thinly sliced
• 1 sweet potato, peeled and diced
• 1/2 cup edamame
• 8 oz firm tofu, cut into small cubes
• 4 oz soba noodles
• 2 heads of bok choy, chopped
• 1/2 cup white miso
• 1 tablespoon lime juice
• Shichimi togarashi (or cayenne), to taste (optional)

1. In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic and cook about 2 minutes. Add sweet potato and toss to coat. Add 6 cups of water, edamame, and tofu and bring to a boil, then reduce heat and simmer until sweet potatoes are tender, 6 to 8 minutes.
2. Meanwhile, cook the soba noodles according to package directions. Drain and rinse with cold water. Set aside.
3. Add bok choy to soup and cook about 2 minutes. Stir in cooked noodles.
4. Remove 1 cup of soup broth and whisk with miso until smooth. Make sure that soup is no longer boiling and add the miso to the pot. Add lime juice and season with salt and shichimi togarashi (or cayenne), if using. Serve topped with scallion greens.

Per serving: 408 calories, 13g fat, 56g carbs, 20g protein, 9g fiber.