Recently the kind people at Kiss Me Organics sent me a bag of their organic matcha green tea powder to try:

 

I am a huge fan of matcha but haven’t ever made anything with it (other than tea) at home. In the past I have found good quality matcha to be really expensive and I haven’t been willing to use large amounts of it to bake, etc. This matcha is more affordable ($25 for 4 ounces on Amazon with free shipping for Prime members), so it is a better choice if you want to experiment a little!

First, I made a matcha latte:

I started with 1 teaspoon of matcha in my bowl...





…I added 1/4 cup of water (hot but NOT boiling- boiling water makes bitter matcha!) and whisked it until it was frothy...





…then I added about 1/2 cup of hot vanilla almond milk and a tiny bit of raw honey.

So good!

(Note: my milk frother did not create foam with the almond milk that I used. If you’re a big fan of the foam, soy or dairy milk may work better for you).



Next creation: matcha mint soft serve!

Several years ago there was a restaurant in my city that had a matcha mint blended drink on the menu. Of all of the wonderful things in their restaurant, that is the one that I miss the most since they closed! Using that idea as inspiration, I made some matcha mint soft serve.

(Recipe: Process 1 frozen banana, 3 large dollops of plain yogurt or a splash of milk, a dash of vanilla or vanilla flavored Stevia, 3-4 fresh mint leaves, and 1 teaspoon of matcha in the food processor until it is the consistency of soft serve ice cream. Serve topped with raw cacao nibs for extra yum!)



Thank you to Kiss Me Organics for the chance to review this matcha. I am looking forward to trying some new recipes- maybe some cupcakes next!

*Legal stuff: I received a free package of this match for review purposes. I was not compensated in any other way for this post.

I made granola today for us to have for breakfast this week and got a few requests for the recipe. This is less of a recipe and more of a formula. In other words, feel free to add or take out ingredients to your liking!


Whole Grain Granola With Dried Cherries and Cacao Nibs
3 cups rolled oats
1/2 cup uncooked quinoa, rinsed
1/2 cup uncooked amaranth
1/2 cup sliced almonds or pumpkin seeds
1/2 cup walnuts
1/2 cup pecans
1/4 cup hemp seeds
1/4 cup cacao nibs
1 tablespoon maple syrup
1 tablespoon honey (or more syrup to make vegan)
1 teaspoon vanilla extract
2 tablespoons almond butter
1/2 cup apple juice or cider
1/2 cup dried cherries

 

1. Preheat oven to 290º F (143º C). Combine all of the dry ingredients in a large bowl (oats through cacao nibs) and mix well. Set aside.
2. In a small bowl, whisk together maple syrup, honey, vanilla, almond butter, and apple juice. Pour the mixture into the dry ingredients and mix well.
3. Spread granola onto two baking sheets lined with parchment paper. Bake for 20 minutes, stir, then bake for another 15-20 minutes or until it has begun to brown. Let cool then add the dried cherries. Store in an airtight container at room temperature.

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

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

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!

I made these muffins last month for a bake sale at my son's school. They are quintessential fall treats- spiced, mapley, apple or pear-filled awesomeness...and they will make your house smell amazing when they are baking! Can you tell that is a big thing for me? Smelling things? Yes, I'm crazy...but, if you like to cook, I bet you are quirky too. xoxo

Spiced Maple Muffins

1 cup of applesauce, or pear or pumpkin puree
3/4 cup non-dairy milk
1 Flax "egg" (2 tbsp water + 1 tbsp of ground flaxseeds)
1/3 cup firmly packed brown sugar
3 tablespoons oil (canola, coconut, etc.- your choice)
2 tablespoons blackstrap molasses
1/2 teaspoon maple extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon pumpkin pie spice
1/2 cup finely chopped walnuts or pecans (or a combo)

I am relieved to say that I finished my second half marathon on Sunday! I was so nervous before the race!

All geared-up and trying not to freak out:

The finisher's tee is so...YELLOW!

Finisher's necklace by Tiffany:



NWM = Nike Women's Marathon. The back of the necklace says "I run to be." with room for engraving so that we can add our own reason for running...

With 20,000 runners, this race is the largest marathon and half marathon in the country. The proceeds help to benefit the Leukemia and Lymphoma Society. This race has raised over $118 million over the past 8 years for the cause and I ran in memory of my father-in-law who passed away from complications related to lymphoma in 2008.

The weather was perfect but the course was even hillier than I remember and it was a hard run!

I completely earned my post-race cupcake and Blue Bottle latte by the bay:

Perfect, perfect weather (with the Bay Bridge in this shot)!

The physical exertion of this kind of event is challenging but, like many others before me, I definitely think that the mental race is the hardest part. I was struggling with stomach issues through the entire race (and a few hours afterwards) and my mind was all over the place.

The race was in San Francisco, which holds a special place marker in time for me. I worked in the city in the late 1990s and my life was quite different back then. My time visiting the city and running the race on Sunday gave me pause and brought about some much-needed reflection on "back in the day". A few of my favorite memories from working in SF:

Though the race is over, my brain is still crunching through some of the meditative part of the experience. That aside, I am ready to get back to other things, like doing more weight training and yoga or just making pancakes on Saturday morning instead of getting up early to run long distances! I have been resting since the race and eating to recharge and refuel.

These "scuffins" (kind of a cross between a scone and a muffin) are disguised as a fall treat, but really they make a hearty and healthy breakfast. Not to mention, no blog would be complete with out a pumpkin recipe (or ten) in the fall, right??

Pumpkin Cranberry "Scuffins"
Makes 6-7 "scuffins"

1 cup ground oats (process 1 cup of rolled oats in a food processor or blender until they resemble a course flour)
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup lightly toasted pecans, chopped
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup non-dairy chocolate chips (optional)
1 tsp pumpkin pie spice
1/4 tsp sea salt
1/4 cup brown sugar, packed
1 1/2 tbsp flax meal
1/2 cup non-dairy milk
1 tbsp blackstrap molasses
1/2 cup canned or fresh pumpkin puree
3 tbsp oil (canola, coconut, etc.- your choice)

(This recipe was inspired by and adapted from Dreena Burton's Squirrelly "Scones" in her Vive le Vegan! cookbook (a favorite of mine!)).

It has been awhile since I've shared some favorite things and I have a few milling around in my mind right now. Here are the highlights!

Sunset Magazine

Sunset Magazine has always been a favorite of mine. Each and every issue gives me food ideas, travel ideas, and inspiration. I am always left craving a hole-in-the-wall restaurant experience in a remote location with a view...and a road trip!

Trader Joe's Raisin Rosemary Crisps
These crackers are sweet and savory at the same time and I love how un-ordinary they are! (Note: these contain milk products so are not vegan)

Trader Joe's Roasted Plantain Chips

Salty crunchy goodness!

Crazy Gringo Salsa

This is sold at my farmer's market and it is fantastic! This is medium heat but he also sells habanero (hot) and tomatillo (mild and sweet) versions. In addition to salsa, he also has homemade tamales, including a vegan one that is really great!

Chocolate Coconut Water

Hydrating and yummy- a great pre-run drink! You caught the chocolate part, right?

What yummy and inspiring treasures have you found recently?

On Saturday I stopped by the farmers' market to pick up one or two things. Because it was late in the morning, I got lucky by getting a deal on some really nice peaches- 5 pounds for $5! The peaches are great but there are so many of them so I have had to come up with ideas on how to use up 5 pounds of peaches that all ripened at once. So, naturally, I made peach muffins!

These muffins are vegan and contain chia and hemp seeds which make them rich in protein, iron, and omega 3s. They are low in sugar so, if you prefer a sweeter muffin, you may want to add another 1/4 cup or so of brown sugar.

Peach Muffins with Chia and Hemp Seeds

1 tbsp chia seeds

1/4 cup warm water

2 cups whole wheat flour

2 1/2 tsp baking powder

1/4 tsp sea salt

1/4 cup hemp seeds (or finely chopped walnuts)

3/4 cup non-dairy milk

1 large peach, finely chopped (I leave the peel on for extra fiber)

Getting ready to go on vacation is never really easy. Packing always takes significantly longer than I ever imagine that it will. For our latest adventure, we traveled by airplane (yes, another trip right after our California RV adventure!) and that makes all of the preparing and packing and whatnot just that much harder. I can never find decent food in an airport for myself (let alone something that my kids will like and that I'll feel good giving to them). This time, I wanted to be prepared instead of starving a few hours into our flight!

Breakfast:

Our flight was at 10am, so we had a chance to have breakfast before boarding. My husband and I had breakfast at home but, since we had to get the kids up and ready early, I made a portable breakfast for them. Super pancakes (in the mix: whole wheat and all-purpose flour mix, hemp seeds, almond milk, banana, canola oil, vanilla, baking powder) and fresh blueberries. Because these pancakes are sweet from the banana, the kids love them without any toppings and that makes them extra portable and great for in-car breakfasts.

Lunch:

Instead of purchasing an airline meal (that may or may not be something that we can eat), I packed a snack bag for each of us. Our bags contained sunflower seed butter and jelly sandwiches (I didn't want to break any "no peanut" rules that we may have encountered so I avoided peanut butter), edamame (soy beans), snack bars (Clif ZBars, Nu Go bars, etc.), Snapea Crisps, sliced apples, and Snackimals cookies.

More on our latest excursion soon!

What kind of foods do you like to bring with you when you travel? Any grab-and-go favorites?

Nothing says spring quite like strawberries from a roadside stand. We have managed to find a couple that are open this month and I'm amazed at how quickly we finish off pint after pint of berries!

1. Preheat oven to 350º F (176º C). Spray a mini muffin pan with non-stick spray.
2. In a medium bowl, combine all-purpose flour, whole wheat flour, and baking powder. Set aside.
3. In a blender, combine banana, milk, flaxseeds, brown sugar, oil, salt, and vanilla. Puree until smooth. Pour into bowl with flour mixture and mix to combine then fold in strawberries. Please don't over-mix!
4. Fill mini muffin cups level with the top and bake muffins for about 25 minutes or until they are golden brown.

My kids are really good about eating their veggies. They definitely have their favorites but I try to keep offering the ones that they haven't liked in the past and ask only that they take one bite (unless they want more!). Zucchini is a tricky one because it can sometimes be a little bitter. I took full advantage of the spirit of St. Patrick's day and the boys and I made zucchini bread for dessert last night. My kids put their "no green flecks in my food" rule aside in honor of St. Pat and, with the addition of a "secret ingredient" (aka chocolate chips), they enjoyed this green-ish and wholesome treat.

I love the convenience of energy bars but I can't eat any one kind very often because I get burned out on them very quickly. Besides that, they tend to be expensive. These bars are easy to make and they taste great. The ingredients are flexible too, so that really helps to minimize the burn-out factor. Feel free to customize them to your liking! They can easily be made gluten-free too (just make sure that your ingredients are gluten free versions).

Quick and Easy Granola Bars
Makes about 12

For 12 bars: 287 calories, 9g protein, 16g fat, 37g carbohydrates, 15g sugar