{Words...}

Happy Friday All! 

Just a few thoughtful words as I leave you for the week! 

-Camille Pissarro

I will be taking a few days off for a little R&R, but when I get back next Wednesday get ready for a cookie recipe, and an lovely weekend recap! 

{Snack Attack - Clean Eating}

There is no doubt about it,  I am one of those people that gets "hangry"  (this Huffington Post article is hilarious)!  You know what I am talking about, the sudden feeling of if you don't eat something the world might end, you may even get panicky or moody!  Sound familiar?  Are you a "hangry" person too? I am sure some of you have been there... maybe you didn't eat enough breakfast or your lunch was to small, and suddenly all you can think about is food, and when your going to be able to eat next!  

 Are you wondering what hangry symptom have to do with clean eating?  Well, absolutely nothing!   I only bring up the "hangry" symptom because usually for me I get "hangry" in the late afternoon around snack time, and today's post is all about my go to clean eating snacks!  

I will admit that when I decided that eating clean one day a week was going to be part of my smaller new years resolutions I didn't panic about what I would eat during snack time!  Usually for me the simpler the snack the better, and most days my snack is just a plain old apple!  But below I have rounded up a few of my go to "clean" snacks along with a few delicious clean snack recipes from a few of my favorite blogs!  Enjoy, and don't get hangry!! 

Go to Clean Eating Snacks! 

Apple/Banana and Peanut Butter:

You cannot go wrong with fresh fruit and peanut butter.  Not only will you get a daily serving of fruit from your apple or banana with this snack, but the peanut butter will give you a protein boost and the mono saturated fat will keep you feeling full and satisfied longer! 

**Note - Make sure your peanut butter contains only peanuts, a little salt is ok but nothing else!  And stick to 1-2 tablespoons! 

Greek Yogurt with Honey, Berries and Chia Seeds

 I mentioned in my clean eating breakfast post that Greek yogurt is one of my go to clean breakfast staples!  Well guess what, Greek yogurt can also make a delicious afternoon snack.  Craving something sweet mid afternoon?  The fresh berries combined with the creamy yogurt and honey make for a delicious treat, just imagine you are eating delicious frozen yogurt!  Stick to the plain Greek yogurt and sweeten with natural honey! Top with chia seeds a nutritional punch! 

Veggies and Dip 

Fresh veggies or crudites make a great afternoon snack!  They are easy to pack, are loaded with good for you nutrients and the dipping possibilities are endless!  Not to mention eating veggies as a snack is a great way to up your veggie servings in a day!  My go to veggies dips are homemade salsa or homemade guacamole!  Find the recipe below! 

Homemade Clean Salsa

3 Tomatoes Diced 

1/4 Cup Onion Minced

1 Garlic Clove Minced

1 Jalapeno chopped with seeds removed

2 Teaspoons Olive Oil 

Salt and Pepper to Taste 

Juice from one Lime 

1/4 Cup Fresh Cilantro Chopped 

Homemade Guacamole

1 Avocado Mashed

1/4 Cup Onion Finely Chopped 

1 Garlic Clove Minced

Salt and Pepper to Taste 

Juice from one Lime 

1/4 Cup Cilantro 

1 Small tomato seeded and finely chopped 

Check out these other delicious clean eating snack ides from around the web! 

Clean Chocolate Chop Protein Bars - The Gracious Pantry 

Clean Coconut Chocolate Balls - Clean Eating Machines

Clean Eating Trail Mix - The Gracious Pantry 

Happy Snacking! 

{Delicious: Chocolate Almond Cookies with Heath Pieces}

I have said many times on the blog that I am not a baker.  And I know I have said more then once that I do not like making cookies.  So, the fact that I have two cookie recipes to share with you is odd for me! 

This cookie recipe came to mind after a co-worker suggested I bake something without peanut butter.   And I am happy for her suggestion, because these cookies are out of this world!  My sister helped me test the recipe this past weekend and we both stood in my tiny kitchen speechless at how delicious these cookies turned out.  We said words like, oh my goodness these cookies are AMAZING, delicious and out of this world!  Yea, we thought they were pretty good!

These little cookies are melt in your mouth delicious with a hint of coconut and chocolate.  The Heath pieces give the cookie a nice crunch while the oatmeal adds great texture!  One of my lovely taste testers commented that they reminded her of an Almond Joy candy bar, and I couldn't agree more!  I will warn you that it is hard to eat just one of these cookies!  Bake at your own risk, but enjoy! 

Chocolate Almond Cookies with Heath Pieces

Author - Brunch and Cupcakes 

Ingredients:

1 Cup Oats 

1 Cup Flour 

1/2 Cup Brown Sugar 

1/2 Cup Heath Pieces

1/2 Cup Chocolate Spread such as Trader Joe's Cocoa Almond Spread or Nutella

1 Egg

 1 Teaspoon Cocoa Powder

2 Tablespoons Butter 

6 Tablespoons Coconut Oil 

1 Teaspoon Baking Soda 

Directions:

1- Preheat oven to 350 degrees

2- In a large  bowl combine brown sugar, chocolate spread, coconut oil and butter.  Beat with a hand mixer until smooth and well combined.   Add your egg and beat again with a hand held mixer until well combined.  Set aside 

3- In another bowl combine your dry ingredients; Oats, flour, cocoa powder, and baking soda.  Stir until well combined. 

4- Slowly add your dry ingredients into your wet ingredients.  Use your hand mixer and mix until wet and dry ingredients are well combined.  Set hand mixer aside and stir in Heath pieces. 

5- Role dough into 1" balls and place on an un-greased cookie sheet.  Bake for 16 minutes.  Allow cookies to cool on pan before removing.  Repeat with the remaining dough. 

**Note:  Cookies should be stored in an air tight container.  They will become crunchy so store with a piece of bread to ensure the cookies stay soft. 

Enjoy! 

{Sweet Soy Sesame Chicken}

My dad is an amazing cook, he is the type of cook that knows what flavors taste well together, and he can come up with some of the most amazing meals without the help of a recipe.  My dad is the cook who taught me to love flavors and who taught me to never be scared of experimenting in the kitchen. 

One of my fondest memories growing up was the "secret" ingredient guessing game that took place during countless family dinners.  My dad would place dinner on the table and once my mom, sister and I all took our first bight he would say, "So, can you guess the secret ingredient."  The guessing game was always fun as the three of us tried to figure out what the "secret" ingredient was in his stir fry sauce or what different ingredient he used in the marinade for his grilled chicken.  The answers usually surprised us but we couldn't complain my dads dinners were always down right delicious! 

In a way this chicken, specifically the marinade reminds me of something my dad would have come up with.  This chicken is flavorful, down right easy to prepare and reminds me a lot of the countless meals I was fortunate enough to enjoy with my family growing up.  Gather with family, friends and loved ones, make memories and enjoy! 

Sweet Soy Sesame Chicken

Recipe Source: Brunch and Cupcakes 

Serves 2 -4

Ingredients:

For Chicken: 

2 Large Chicken Breasts

1 Teaspoon Olive Oil 

Salt and Garlic - To sprinkle on chicken 

For Marinade:

1 1/2 Tablespoons Honey 

2 Teaspoons Worcestershire sauce

1/3 Cup Low Sodium Soy Sauce 

1 Teaspoon Sesame Oil 

Sesame Seeds and Cilantro for Garnish

**Note - I served this chicken with roasted brussel sprouts and a wheat berry/quinoa blend.  To roast brussel sprouts toss 1 lb brussel sprouts with 1-2 teaspoons olive oil, salt and pepper to taste.  Roast for 30 minutes or until brussel sprouts are tender and crispy in a 375 degree oven. 

Directions:

1 - Preheat oven to 375 degrees.  Then, Combine marinade ingredients, whisk till combined and set aside.

2- Poke holes in chicken breast and rub both sides of each chicken breast with olive oil.  Then sprinkle each chicken breast with a little salt and garlic. 

3- Heat 1/2 teaspoon olive oil in skillet and swirl to coat.  Add chicken breast to skillet.  Cook chicken in pan for 5 minutes, flip chicken and cook another 5 minutes. 

4- Whisk marinade together again to ensure it is combined and pour over chicken in skillet.  Let chicken cook on stove top for 2 minutes. 

5- Place the skillet in the preheated oven and bake the chicken until cooked through.  10-15 minutes.  Remove chicken from pan and garnish with sesame seeds and cilantro.  

Check out these other fabulous chicken recipes from around the web! 

Grilled Bruschetta Chicken - The Girl Who Ate Everything

Coconut Chicken with Apricot Sauce - Seeded at the Table  

Grilled Chicken with Honey Chipotle BBQ Sauce - Cooking Light ** The BBQ Sauce is Amazing!!

Enjoy! 

{Vegan: Pumpkin Peanut Butter Oat Bars}

I teased you a  few weeks ago with the pictures of these pumpkin peanut butter oatmeal bars on the Brunch and Cupcakes Facebook page.  

I know, that wasn't very nice of me, but I was so excited about these bars that I had to share the initial photos with you!  Well, I decided I can no longer keep this recipe from you!  After a few minor tweaks I have landed on a delicious, fluffy and wonderfully textured Peanut Butter Pumpkin Oatmeal Bar!  I know I am a few seasons behind on the whole pumpkin flavored baked good thing, but just trust me these bars are delicious and you have to make them today… no, right now! 

Let’s talk a little bit more about these bars, shall we?  These bars are pumpkin-ey but not overly pumpkin-ey with just the right amount of spice and a subtle peanut butter taste!  They are fluffy and moist and perfect when topped with a drizzle of chocolate (melted vegan chocolate chips) or even a vegan cream cheese frosting!  Oh, yea I forgot to mention  these bars are 100% vegan!  I had never dabbled in the world of vegan baking before, but I am thrilled with the end results of these bars!   I used a chia egg as a vegan egg substitute and love the results.  Plus, the chia seeds add a nice nutrition boost, you can’t even taste them!  Read about the benefits of chia seeds, here!   Have I convinced you to make these bars?   Good! Enjoy! 

Vegan: Pumpkin Peanut Butter Oat Bar
Recipe from - Brunch And Cupcakes
Makes 16 Bars

Ingredients: 

1 Cup Canned Pumpkin - Not Pumpkin Pie Filling
1/2 Cup Peanut Butter
1 Cup Oats
1/2 Cup Flour
1 1/2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Cup Brown Sugar
1 Chia Egg (1 Tablespoon Chia Seeds, 3 Tablespoons Water) ** See Note Below

Directions:
**Note Prior to starting combine 1 tablespoon chia seeds with 3 tablespoons water.  Let the mixture stand for 5 minutes.  Chia seeds will form an egg like substance.

1- Combine brown sugar and peanut butter in a large bowl and beat with a hand mixer until smooth.  Add in the pumpkin and chia egg and beat until well combined.  Sit aside.
2- In a separate bowl combine, flour, oats, pumpkin pie spice, baking soda, and baking powder.  Stir until well combined.
3- Add your dry ingredients into your wet ingredients and lightly beat until well combined.
4-Pour batter into a greased 8x8 pan, and bake in a 350 degree oven for 25-30 minutes or until bars are set in the middle.  Let cool in pan before cutting.

Enjoy! 

{The Time You Have in Jelly Beans}

This video I am about to share with you is a little long but it is thought provoking and I just had to share it with you! Our Senior Paster shared this video with us this past Sunday during part of our new serious called Simplify.  The sermon this past Sunday was on taking back our calendar and he talked about how we can control the things/events that make their way onto our calendars. He asked us if the way we were spending our time aligned to our values and if we were thoughtful and prayerful about the way we spent the time we have on Earth. 

How are you spending your time?  What would you do if you had one more day?

{Cookbook Review: Bold}

About a month ago the Workmen publishing group sent me the cookbook “Bold, a Cookbook of Big Flavors.”  

"Bold: A Cookbook of Big Flavors (Workman/January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors hat infuse our culture and cuisine" - Press Release 

The Cookbook was created and written by Susanna Hoffman and Victoria Wise the culinary team behind 15 published cookbooks! 

"Bold is comfort food that's been given an exuberant 21st-century makeover.  Hoffman and Wise were cooking sustainably before the term was coined - so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables re caramelized and braised, and the desserts are decedent."  - Press Release 

Upon receiving this cookbook in the mail I immediately plopped down on the floor and began skimming through the cookbooks 250 recipes!  By time I had reached the back cover of the book I had multiple bookmarks stuck between the pages marking recipes I just had to try. The cookbook Bold features recipes like Crowded Chowder with Cod, Shrimp and Corn,  Zucchini Fritters with White Cheddar Cheese and Fried Parsley Topping, and Risotto with Shrimp, Scallops and Sundried Tomatoes (that was one of my book marked recipes)!  The names of the recipes make your mouth water and the simple ingredients list make you want to start cooking!  

The cookbook is laid out in an easy to understand format.  I liked that each section was dedicated to a certain type of main ingredient, like meat, vegetables, grains, poultry and fish.  Each recipe featured a tiny blurb generally talking about the history of the dish, like how the taco started out or how quesadillas are a mixture of old and new world foods.  Since the cookbook Bold is all about giving traditional foods a new bold twist I throughly enjoyed the little tidbits of history.  My only complaint about the cookbook Bold is that it has no pictures!  Food photos to me make a cookbook, I want to be able to see and drool over the dish I am about to prepare.  

I would highly recommend this cookbook to anyone who loves good comfort food with a twist! The recipes are easy to follow and you don't need out there ingredients to enjoy the complex flavors of these dishes! With that enjoy this delicious Vegetable Taco Recipe from the cookbook!  The vegetables are simmered in white wine giving the vegetables a wonderful flavor.  The addition of a fresh "sassy" salsa keeps these tacos light and fresh!  Enjoy! 

White Wine-Simmered Vegetable Tacos with Sassy Salsa

Recipe From: Bold: A Cookbook of Big Flavors 

Ingredients for Tacos:

5 Medium sized red, white or yukon gold potatoes, unpeeled and diced

6 medium-seize tomatoes diced 

3 medium zucchini - diced

1 large onion - diced

2 Cups Corn Kernals 

1 Jalapeno seeded and diced 

1 1/2 teaspoon sea salt 

3/4 Cup white wine 

1/4 Cup cilantro leaves

Sassy Salsa (ingredients and directions below)

12-16 Flour Tortillas 

1 1/2 Cup Sour Cream - for serving

Ingredients for Salsa:

4 Plum Tomatoes finely diced

2 Tablespoons minced red onion 

2 Tablespoons lime juice

2 Teaspoons finely shredded mint leaves

1 1/2 Teaspoon finely chopped serrano chile 

2 Teaspoons Olive Oil 

3/4 Teaspoon sea salt

Directions for Tacos 

1- Combine the potatoes, tomatoes, zucchini, onion, jalapeno, corn, oregano, salt, and wine in a large pot and bring to a boil over medium-high heat.  Reduce the heat and simmer, stirring from time to time, until the potatoes are done, 15-20 minutes.  Remove from the heat and stir in the cilantro. 

2. While the vegetables simmer, make the salsa and warm the tortillas. 

3- Spoon some of the vegetables into warm tortilla, top with a dollop of salsa and another of sour cream, fold, and savor. 

Salsa:

Combine the tomatoes, onion, lime juice, mint chile, oil and salt in a medium-size bowl and stir to mix.  Use right away, set aside at room temperature for up to several hours or refrigerate overnight. 

Enjoy!