If you are looking for a high-protein, high-calorie, high-energy recipe for your active lifestyle– these are the bars for you! The dark chocolate, raisins and maple syrup make sure they taste delicious, while the chia seeds, flax meal and hemp hearts provide a healthy sustained energy. I used Sunbutter since Ben is allergic to peanuts and tree nuts, but you can sub almond butter, peanut butter or any other nut butter of your choice.
It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
This summer has been gorgeous, but this last month has been so rainy here! The good news is that my garden is getting so big and I have been getting tons of kale and lettuce out already. There is something special about growing your own food. Even with some rainy days, I seem to crave light, fresh food in the summer.
Isn’t summertime just the best? I recently bought a SUP board and have been LOVING taking it out on Lake Dillon during these warm, sunny days. While temperatures around the country have been at record highs, Summit County has had a couple weeks of nice 70-80 degree weather. It doesn’t get much better than that.
It has been a snowy week up here in the mountains; we got over 2 feet of snow total! Not to mention, the temps were as cold as -15F some nights (with a windchill of -30F!). This kind of weather calls for some serious comfort food. Thanks to Jamie Oliver for, yet another, delicious inspiration!
It seems summer has slipped away from us already, but that doesn’t mean we can’t eat like it’s still summer! This Poke is a DELICIOUS twist on one of my favorite dishes. It is so easy to make and the flavors are so killer your Hawaiian friend will forgive you for changing a classic.
I have to say that poke might be the best thing about Hawaii. I ate SO much poke when I lived there. Since being back in the mountains, I hardly have eaten it at all. Until recently. Ben and I are trying a Pescatarian diet, so we have been trying to find new ideas for meals. Now I am hooked again. This recipe is SO easy and SO delicious. This is great for lunch by itself or for dinner served with cilantro-lime rice.
This spring has been SO nice! The weather has been awesome, which means we have been able to camp a bunch already! With all the climbing and outdoor activities it is important to have a breakfast that will set you up for success. This is another Pinsperation post, but the boats are just so cute you can’t be mad about it!