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
- marinated artichokes
- sun dried tomatoes
- lemon juice
- olive oil
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:
- brown rice
- steamed kale
- garbanzo beans
- roasted sweet potato
- easy peanut sauce (peanut butter+soy sauce+rice wine vinegar+sriracha)
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
- whole wheat pita bread
- tomato paste
- minced garlic
- chopped spinach
- Preheat oven to 400ºF
- Mix together tomato paste, minced garlic, salt, and pepper to make the sauce
- Top pita with sauce, spinach, broccoli, and cheese
- Make a small well in the middle and crack the egg on top
- Top with salt and pepper
- Bake until egg is cooked to your liking
Let’s all laugh at the vegetarian who can’t fry tofu.
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.
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