Category Archives: vegetarian

Running {energy} Bars

i’ll be running a half marathon on april 7 {eeek! that’s soon} with one of my good friends, Courtney — she’s my race-running buddy :)

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and even though it’s my 6th or 7th half {yeah, i lost count…}, i am still learning new ways to train and fuel my body to prepare for a successful race.

one thing i struggle with is a good pre-run meal.

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last weekend, i went to a few stores nearby to check out their “energy” bar selection.  there were a few that looked great, but then i looked at the ingredients.    meh.

and then there were some that were all natural/had organic ingredients, but then i looked at the price tag.  geeeeez.

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so i decided it was time to make my own homemade Running Bars.  i love it because you can control the taste – like your bars to be sweeter? add a bit more honey.  like a nuttier taste? add a dab more almond butter. you can’t go wrong doing it yourself!

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the perfect pre-run {or pre-walk/jog/workout/climbing/yoga/etc.} bar!

Running Bars

recipe adapted from: No Meat Athlete’s “Ultimate Energy Bar Formula

**No Meat Athlete’s website is awesome. take a minute to check it out — he provides a formula {not a recipe} for making delicious energy bars. This recipe below is one that I created from the formula, with a few tweaks to the ingredient amounts.

ingredients

  • 15oz Great Northern Beans
  • .5 cup almond butter
  • .25 cup raw honey
  • 1 small banana
  • .25 tsp pure vanilla extract
  • 1 tsp cinnamon
  • .25 tsp sea salt
  • 1 .79oz packet Garden of Life Raw Protein in Vanilla {or 1 serving of your favorite protein powder}
  • .75 cup spelt flour
  • 1 cup oats
  • .5 cup shredded unsweetened coconut

directions

Preheat oven to 350°  –  Grease a 13×9 glass baking dish with a dash of oil.

Using a food processor, pulse beans, almond butter, honey, banana, vanilla, cinnamon and sea salt until smooth.

Add protein powder, flour, oats, and coconut and pulse again until combined.

Spread mixture into pan.  Bake at 350° for 15 minutes.

…Enjoy!!

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Lemon Bars

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during my 3-month-haitus from the blog… matt and i went to mexico! it was my first warm-weather-tropical trip, ever.

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we had the time of our lives: 6 days of  f u n.  no itinerary, no work, no cell phones… just unplugged & relaxed. {heaven}

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oh, and don’t forget the bottomless cervezas and piña coladas that we enjoyed while lounging on the beach.  tough life.

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anyway, being back in denver isn’t awful. but there was a big snowstorm to welcome us home… it made me miss the warm beach, a lot. so what better dessert to make than refreshingly tart & summery lemon bars?

lemons in the snow!

lemons in the snow!

we kept busy during the sunday snowstorm; as you can see from the picture above, i lined up lemons in the snow and took pictures of them… while matt used the lemons to practice his juggling…

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yep, lemons are good for more than just lemonade.  they keep us entertained and they make lemon bars.  and lemon bars make our tastebuds happy :)

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these tart, lemony bars can help the winter blues… just bake ’em, let them cool, open the oven door, put a chair next to it, sit back, and enjoy your lemon bars by the warmth of your oven…i guess a fireplace works too {we don’t have one of those}

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*to bring back a little taste of mexico, i dusted some bars with shredded coconut {unsweetened!} and i was not disappointed.  i will now be concocting the perfect Coconut Lemon Bar recipe… stay tuned {coming Summer of 2013 ;) ha!} but until then… enjoy this recipe!!

Lemon Bars

recipe slightly adapted from: Smitten Kitchen

ingredients 

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for the crust:

  • .5lb unsalted butter, at room temp
  • .5 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp kosher salt

for the filling:

  • 5 large eggs at room temp
  • 1 & 2/3 cups granulated sugar
  • 1 tbsp grated lemon zest
  • 2/3 cup fresh-squeezed lemon juice {about 4-5 lemons}
  • 2/3 cup flour

+ confectioners sugar, for dusting

directions

Preheat the oven to 350°F and grease a 9×13 baking dish.

For the crust:   cream the butter and sugar until light.  Combine the flour and salt.  Add flour to the butter until just mixed.  Gather dough into a ball and using floured hands, flatten it and press it into the greased baking dish, building up a .5″ edge on all sides.  Chill.

Bake the crust for 15-20 minutes, until very lightly browned.  Let cool.

For the lemon filling: whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  Pour over the crust and bake for about 25-30 minutes, or about 5 minutes beyond the point where the filling is set.

Let cool to room temperature, use sifter to add a dusting of confectioners sugar.

Enjoy!!

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Phases {+ Beet Red Juice}

well, its been quite some time since my last post, i’m glad you’re still here reading!

to start this new “phase” of the blog…i’m going to get a little wordy on you… here goes:

i seem to be a person that goes through a lot of phases.  there are the silly little phases, like my drinks of choice – one week i will drink black coffee and lattes every day and then once i tire of that i’ll switch to hot green tea with honey, or cold fizzy kombucha, or sparkling water, or on and on, but they are always in phases.

and then there are the bigger phases, like this blog — i get really into it for a couple months and post a few times a week, and then i find something else to fill my time {yoga & running} and the blog gets no love. this cycles and cycles with all different hobbies.

and then there are the phases of life.  our family dog died unexpectedly this morning – he was a young 2.5 years old. our hearts are b r o k e n.  currently i’m still in the denial stage, and the thought of going home and him not being there to greet me with a big sloppy kiss and his tail wagging like mad, makes my heart drop.  {he was my parents’ dog, living with them in Idaho}

he really was the best dog, everyone loved him. you would have too.

Jersey, when he was a little pup

Jersey, when he was a little pup

so please, hug and love on your pups a little extra today.

other than being in a mourning phase, i am also currently in these phases:

  1. juicing. i was fortunate enough to be gifted an awesome juicer for christmas from my parents {thanks mom & dad}. i can’t stop juicing; orange juice, green juice, beet juice…i just love it. see the bottom of this post for a delicious ‘beet red’ juice recipe…
  2. hot yoga-ing. what more can i say? i stress less, my body feels good, and i love the heat!
  3. running. training for another half-marathon coming up in april.
  4. sparkling mineral water. yep, my drink of choice these days. who knew that there were two types of sparkling water? one chemically carbonated, and one natural — the bubbly natural mineral water is so refreshing. here is the kind i like best.

i hope the above 4 are not really “phases” because i want them in my life forever, but who knows, maybe i’ll kick yoga out for pilates, or substitute running with biking {my knees might appreciate that one!} anyway, i wanted to share that with you…and invite you to think about the phases in your life, you may be surprised to find a few ;)

Now, on to {what i hope is} the long-awaited next NMTK recipe…

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Beet Red Juice!  hold on — don’t run away just yet — even if you hate beets.  i dislike beets almost as much as i despise mushrooms {almost} – and that’s saying a  l o t.  but there’s just something about juiced beets. . .

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maybe it’s the gorgeous color that keeps me from tasting the dirty beet flavor, or the lemon & ginger added in, or the fact that you don’t actually have to chew it, but whatever it is, i actually love beet juice.  and that’s an awesome thing, because beets are a wonderfully healthy root vegetable.

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but, there is one thing to keep in mind when juicing beets — they can turn your urine red. don’t be alarmed {i was!} this may be getting a little too personal, but the first time matt & i  juiced beets, i noticed that my pee {‘urine’ feels really formal here} was a light pink color.  then i went for a run and afterward noticed my pee was a red color and i panicked… just a quick google search will calm you down – i’m no doctor though {and neither is google}, so do your own research or talk to your MD if you’re concerned! ;)

yes, it really is that deep red color with a hot pink foam! gorgeous.

yes, it really is that deep red color with a hot pink foam! gorgeous.

and now, pee color aside… one of my favorite juice recipes:

 Beet Red Juice

an original recipe from: Matt & Rachel’s Kitchen

ingredients

  • 1 red beet with stalks {or if yours don’t have stalks, that’s okay too}
  • 4 stalks celery
  • .5 cucumber
  • 4 or 5 carrots
  • 1 or 2 apples {i find 2 can be a little too sweet unless they are small. we like pink ladies & fujis}
  • 1″ piece ginger
  • .5 lemon

directions

juice beet, celery, cucumber, carrots, apple and ginger according to your juicer’s directions. squeeze half of lemon into juice with citrus hand-juicer.

stir. pour over ice. enjoy!!

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*this recipe is meant for a juicer only. not for blenders, food processors, or the like.

love & miss you like crazy Jersey, may you Rest In Peace

jersey xmas

as always, any comments, suggestions, or questions can be directed to Rachel at: nomushroomshere@gmail.com
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Simple Parmesan Green Beans

i have struggled to find a delicious way to cook green beans.  for some reason, when i sauté them, they’re under-done.  when i roast them, they’re over-done.  and when i steam them, they’re bland.

well finally, i have the answer to quick & flavorsome green beans.

matt & i will be making this recipe for Thanksgiving in place of the usual household “green bean casserole.”

i have never, ever been a fan of green bean casserole . .  who can guess why?

answer: the cream of  m u s h r o o m  soup!  my parents always thought they could sneak it in, but nope, there is no getting those minuscule mushroom pieces by me.  i swear, it’s like i gain eagle-eye power when confronted with green bean casserole.

but these parmesan crusted green beans will be the perfect Thanksgiving vegetable. they’re only in the oven for 7ish minutes, so it’s one less thing you have to worry about timing just right! – my Thanksgiving plan:  i’ll let the green beans roast while i’m carving the turkey.

Simple Parmesan Green Beans

an original recipe from: Matt & Rachel’s Kitchen

ingredients

  • .5 lb green beans, washed
  • .5 tbsp olive oil
  • 2 tbsp freshly grated parmesan cheese {no green cylinders of powdered parm, please}
  • dash of sea salt
  • dash of garlic salt

directions

Preheat oven to 400° and line a baking sheet with parchment paper.

Prepare your green beans: Snap off the stem ends.

Blanch them.

 

To Blanch:  Boil a few inches of water in a saucepan.  Add green beans to boiling water and boil for 5 minutes.  While green beans are boiling, prepare an ice bath {bowl of ice cubes and cold water}.  After 5 minutes of boiling, remove saucepan and drain, then plunge the green beans into the ice water to stop the cooking.  Stir them around until they are cool {a minute or two}, then drain again.  Pat dry with a paper towel and place in a medium bowl.

Drizzle olive oil over green beans and stir.  Add parmesan cheese and a dash of sea salt and garlic salt {no more than a dash or 2 needed!} and toss to coat.

Place green beans in a single layer onto your prepared baking sheet.  Bake at 400° for 5 minutes, then turn the broiler on high and broil for 2-3 minutes.

Remove from oven and serve alongside the main dish… enjoy!!

Special Shout-Out: Happy 95th Birthday to one of the world’s best grandmas, hope you had a wonderful day, love you Oma!!

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Extra Fudgy Brownies

brownies are matt’s very favorite.

he gets them for his birthday every year in place of cake.  his ideal brownie is just plain & chocolaty.

i’m not much of a brownie person myself {i like ice cream or chocolate bars better} but i do still indulge.  i prefer my brownies cake-like with walnuts, and matt likes them fudgy, sans-nuts.

this recipe definitely makes “matt” brownies. . . super rich & extra fudgy.  a glass of milk is a must with these things.

needless to say, matt loved them.

though i don’t think there was ever a brownie he didn’t like…

Extra Fudgy Brownies

adapted from: What to Cook & How to Cook it by: Jane Hornby

ingredients

  • 1.5 sticks butter {or .75 cup} + a little extra for preparing pan
  • 7 oz dark chocolate, around 70% {we used 7.3 oz — 6 oz of 70% and 1.3 oz of 72%)
  • .5 cup macadamia nuts or walnuts, optional {we used walnuts, only on half — matt prefers his brownies nut-free}
  • 4 large eggs
  • 1 & 1⁄3 cup sugar
  • 1.5 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1⁄3 cup unsweetened cocoa powder {we like Dagoba}
  • .5 tsp salt
  • double boiler

directions

Rub some butter all over the inside of your 9×13 baking pan, then line with parchment paper.  Heat your oven to 350°.

Melt 1.5 sticks of butter in a double boiler.  Break the chocolate into squares and add them to the melted butter.  Let the chocolate melt, stirring occasionally.  Once melted, stir until smooth and combined with butter.  Let cool.

While chocolate is cooling, roughly chop your macadamia nuts or walnuts {if using}.  Put eggs, sugar and vanilla into a large bowl, then beat with an electric mixer for 1 minute, until thick and pale.

Pour the melted chocolate into the egg mixture, stir until thoroughly combined.  Sift in the flour and add the cocoa powder and salt.  Using a spatula or large spoon, fold the dry ingredients into the egg and chocolate mixture until no flour remains.  Pour the batter into the prepared pan, then scatter nuts over the top.

Bake for 20-25 minutes, until just risen around the edge and with a thin papery crust.  Use a toothpick to check –  insert toothpick into the middle of the brownies, they are done if it comes out clean.  Let brownies cool completely, then sprinkle with powdered sugar if desired.  Serve with a big glass of milk and enjoy!!

remember: if you have any questions, feel free to contact us at:   nomushroomshere@gmail.com
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