Disclaimer: the first time I made these, my roommate told me they looked, literally, like poop. They’re delicious, despite their humble appearance.
I’ve started a new job this week and have been revisiting some of my favorite snacks and lunches from college. I remade these energy cookies for a friend who is hiking up Machu Picchu, and remembered that they work just as well for the office as for the trail. For a slightly different flavor, I tweaked this recipe for Fudge Babies. The Fudge Babies are amazing; they’re sweet and chocolate-y enough to serve as a healthy dessert. Adding oats makes them feel like a little more of a snack. All three versions take only a few minutes to throw together and I love being able to grab them throughout a busy week.
Chocolate Energy Cookies
Store in the refrigerator, or freezer if you would like to keep them longer.
1/2 c oatmeal
3/4 c walnuts
1 1/2 c dates
1/4 c peanut butter
1 tsp vanilla
3-4 Tbs cocoa powder
Blend oatmeal in a food processor until coarsely ground.
Add the rest of the ingredients and process until they are combined. Add more peanut butter if too crumbly.
Scoop out balls using a tablespoon. Roll between palms. Flatten slightly with a fork.
I’m choosing to attribute the glow in the picture above to the magical properties of kale, and not to the crappy quality of my iPhone, nor my inability to take pictures/do anything remotely useful when I’m hungry.
Mediterranean quinoa bowl
sun dried tomatoes
I made a similar version the other day with spinach instead of kale and added dried mint and dill for a little extra flavor.
I started packing lunches again recently, and the rice bowl has made a dramatic reappearance in my life. It’s simple, healthy, filling, and tastes good cold – all criteria I look for in my packed lunches. This one had:
The first time I made this pasta was during college. My roommate and I had spent a good half hour trying to use our cheap vegetable peeler and grater to beat the butternut squash into submission. Our other roommate heard the whining and cursing coming from the kitchen and generously offered to help. We left him alone in the kitchen for a few minutes and when we got back, there was butternut squash everywhere. It was on the counters, floor, and even some on the walls. Thankfully, it was also his night to clean the kitchen.
Moral of the story, I do not know of an easy way to peel and grate a butternut squash. Using a good, sharp peeler and grater helps, a lot. I highly recommend a Y shaped peeler. But ideally, get someone else to do it for you – this is an excellent task to pawn off on an unsuspecting friend. It is worth it for this pasta though. It’s creamy, flavorful, and with the exception of the squash, quite easy. I added a generous amount of pepper. And of course, don’t skimp on the cheese. Cheese is key.
Unfortunately, we ate dinner around 8 this night, so I promise this cauliflower and brown rice gratin tastes so much better than my picture looks. It’s flavorful, creamy, and delicious – perfect for the chilly week we’ve been having so far.