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
I first tried Naturally Ella’s sweet potato and chickpea stew last spring and remade it the other week for my parents, who ended up loving it. The spices turn everyday ingredients – sweet potatoes, garbanzos, tomatoes and kale – into something much more exotic. It’s also one of those great recipes where the leftovers taste even better the next day, making it perfect to pack for lunch.
Moroccan Spiced Sweet Potatoes and Chickpeas
Adapted from Naturally Ella
Serve with quinoa or brown rice and top with yogurt.
Time: 45 minutes (15 minutes prep, 30 minutes cook)
Yield: 4 servings
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- pepper, to taste
- 2 medium sweet potatoes, cubed
- 28 oz can diced tomatoes
- 16 oz can garbanzo beans, drained and rinsed
- 1 cup vegetable broth (I used bouillon and water)
- 1 bunch kale, roughly chopped
- Heat olive oil in a large pot over medium heat.
- Add onion and saute until it begins to turn soft and translucent, about 6 minutes.
- Add garlic and spices. Saute for 1-2 more minutes, stirring so the spices don’t burn.
- Add sweet potatoes, tomatoes, garbanzos, and broth. Cook for about 20 minutes until potatoes are cooked through.
- Add kale and cook for 3-4 more minutes.