More energy cookies

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

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

• 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

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:

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

 

 

The easiest pizza

I’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

Ha

Let’s all laugh at the vegetarian who can’t fry tofu.

Butternut squash pasta

Leftovers eaten in the car. It’s a glamorous life.

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.

Cheesy goodness

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.

Curry night

While admittedly not the same as our favorite Indian takeout, this recipe for channa masala is easy and tasty. I have a feeling the difference is partly due to the amount of butter involved and while I will always love the real deal, it’s nice to have a healthier option as well. We served it with brown rice and creamed spinach, in the spirit of palak paneer.

The spinach was a surprise hit, especially given how simple it was to make. I was a little intimidated by the thought of making a béchamel sauce, and was terrified that I was going to burn the roux, but thankfully, it ended up being far easier than I expected. The way the sauce thickens when you add milk is like a little bit of kitchen magic. I didn’t measure anything but I think it merits bare bones instructions, if not an actual recipe – I’m certainly planning on making this again.

• Steam a bunch of spinach and roughly chop it
• Make a roux (more on that here) and add cream, milk, nutmeg, salt, and pepper
• Add spinach to sauce and heat to combine

Lentil soup, with a twist

Coconut curry lentil soup, from Honeystuck. With some changes:

• yam instead of potato
• full fat coconut milk instead of light
• skipped the walnuts
• added spinach (also great with collards or kale)

California bibimbap

Brown rice, roasted butternut squash, garbanzos and steamed kale. Topped with hummus, avocado, and a fried egg.