More energy cookies

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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
  • salt
  1. Blend oatmeal in a food processor until coarsely ground.
  2. Add the rest of the ingredients and process until they are combined. Add more peanut butter if too crumbly.
  3. Scoop out balls using a tablespoon. Roll between palms. Flatten slightly with a fork.

Mediterranean quinoa bowl

IMG_3872I’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

  • quinoa
  • garbanzos
  • kale
  • marinated artichokes
  • sun dried tomatoes
  • feta
  • lemon juice
  • olive oil
  • salt
  • pepper

I made a similar version the other day with spinach instead of kale and added dried mint and dill for a little extra flavor.

 

Peanut rice bowl

IMG_3862I 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:

  • brown rice
  • steamed kale
  • broccoli
  • garbanzo beans
  • roasted sweet potato
  • easy peanut sauce (peanut butter+soy sauce+rice wine vinegar+sriracha)

 

 

The easiest pizza

IMG_3864I’ve been making reiterations of pita bread pizzas since high school. They’re quick, cheap, and customizable.

A friend and I came up with this latest version on a road trip a couple months ago, and I’ve made it several times since. As usual lately, it’s not a really a recipe, but is worth trying.

Pita Bread Pizzas 

Ingredients:

  • whole wheat pita bread
  • tomato paste
  • minced garlic
  • salt
  • pepper
  • chopped spinach
  • broccoli
  • cheese
  • egg

Instructions:

  1. Preheat oven to 400ºF
  2. Mix together tomato paste, minced garlic, salt, and pepper to make the sauce
  3. Top pita with sauce, spinach, broccoli, and cheese
  4. Make a small well in the middle and crack the egg on top
  5. Top with salt and pepper
  6. Bake until egg is cooked to your liking