coconut macaroons.

i experimented with these cookies a couple of weeks ago, and was pleased with the end result. i always have coconut around the house, and thought these would make a tasty treat. and the coconut oil gives them a delicious, buttery flavor. they can be eaten raw, but i think best straight out of the oven, toasty and warm. fast, easy and delicious.

*try dipping the macaroons in chocolate for a more decadent treat...

coconut macaroons
{could-be raw, vegan and gluten-free}

ingredients
2 cups finely shredded coconut (sweetened or unsweetened)
1 1/2 cups almond or coconut flour
1/2 cup agave syrup (or can use honey)
1/4 cup coconut oil, melted
1/4 cup brown rice syrup (or maple syrup would work as well)
1 tsp vanilla
1 tsp almond extract
1/4 tsp salt

directions
combine all ingredients in a large bowl and mix together until evenly combined.

using a small ice cream scoop, scoop mixture and press in tightly. remove macaroon from scoop, and press together to form a well-formed macaroon with a rounded top.

can be placed in the fridge at this point, and eaten raw....or place in a oven preheated to 375 degrees and cook for 10 minutes or until the tops are golden brown.

enjoy. xo.

award winning chili.

i think the last time i took home a trophy was for recreational soccer when i was 8. and even then, i'm pretty sure they gave one to everyone in the league. we were all mvp's.  so you can understand why this is a pretty big deal to me.

this chili is so so good. and so so easy to make. my poor husband had to serve as recipient of this chili as i tweaked and tested multiple times, which resulted in a week and a half of the same dinner every single night, and he didn't complain once.

and the weather is really cooling down here, making it finally feel like fall. it is such a warm, comforting time of year, and the perfect time for soups and chili's. so make this. you'll want to eat the leftovers (if there are any) for every meal. guilty as charged.

creamy white chicken chili.
serves 4
ingredients
1 lb boneless skinless chicken breast, cubed (i just diced up a rotisserie chicken)
1 medium onion, diced
1 T olive oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4.5 ounce cans chopped green chilies
1 tsp salt
1 1/2  tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounces reduced fat sour cream

directions
heat the oil in a large pot over medium high heat. add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. add the garlic and cook for another three minutes.

add the beans, spices, chicken broth and green chilies and bring to a boil. reduce heat and simmer for thirty minutes.

turn off the heat and add the sour cream and half & half. serve with shredded cheddar cheese an a little more sour cream to top it off.

and if you live in texas you must go to central market immediately and buy these chips to serve with the chili. amazing. if you don't? sorry.

enjoy! xo.

a recipe for your weekend.

image via here

it's amazing how many ways i'm finding around my "no sugar for 21 days" challenge. to clarify, i didn't add the chocolate chips. and brown rice syrup doesn't count.

chocolate peanut butter chews.
ingredients
1 cup crisp rice cereal (i use GF's Nature's Path)
1/4 cup smooth all-natural peanut butter (we buy the organic costco brand)
3 tbsp organic brown rice syrup
1/2 tsp pure vanilla extract
1 tsp cocoa powder
2 tbsp dark chocolate chips

directions
line a plate with parchment paper. in a medium sized bowl, stir the peanut butter, brown rice syrup, chocolate chips and vanilla extract. microwave on high for 30-45 seconds. stir well and immediately mix in the cocoa powder. stir until incorporated. immediately stir in the rice crisp cereal until completely coated.

roll mixture into balls, and place on parchment paper. freeze for 5 minutes. let stand at room temperature for 5-10 minutes before stuffing all of them in your mouth. makes about 7 balls.

recipe comes from this blog.


have a great weekend. xo.

curry roasted cauliflower and double coconut jasmine rice.

towards the end of my pregnancy, i developed a real taste for spicy foods. like, really spicy foods. i'm not sure if it was my way of trying to induce labor to my almost 2 week late baby boy, or if i really enjoyed the extra heat. either way, it stuck, and i still can't get enough.

we tried these dishes over the weekend and they were delicious. never a huge fan of cauliflower, i could definitely eat it curried, spiced and roasted like this every time. i prefer roasting my vegetables over any other way of preparing them...and paired with coconut rice? i mean, come on...this combination is perfection.

curry roasted cauliflower with sweet peas.
ingredients
i head cauliflower, cut into florets (about 4-5 cups)
2 tablespoons canola or grapeseed oil
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
2 cups frozen sweet peas, thawed
fresh cilantro leaves

directions
preheat oven to 450 degrees. toss the cauliflower florets in the oil in a large bowl. add spices and toss again to coat each floret well. spread cauliflower onto foil lined baking sheet.

roast for 20 minutes, until cauliflower is beginning to blacken and is easily pierced with a fork. stir the thawed peas in with the hot cauliflower on the baking sheet, and sprinkle with fresh cilantro. serve with double coconut jasmine rice.

double coconut jasmine rice.
ingredients
1 cup jasmine rice
1 cup water
1 cup canned unsweetened coconut milk
1 teaspoon salt
2 tablespoons shredded coconut (sweetened or unsweetened)
fresh cilantro

directions
combine rice with water, coconut milk and salt in a small pot over high heat. bring the liquid to a boil, stir, and turn the heat down to low. cover and allow the rice to cook for 20 minutes.

at this point, most of the liquid should have been absorbed by the rice - check by stirring with fork. remove pot from heat, stir in shredded coconut and let stand, covered for an additional 10 minutes. fluff with fork and serve with fresh minced cilantro and curried cauliflower.


recipes found here.
the best. happy monday. xo.

whole wheat banana oatmeal cookies.

i know, i know...i said i was off sugar for 21 days. and i meant it. these cookies are sugar free. they were moist and delicious and i didn't even miss it.

this is not cheating.....right?

p.s. i'm already cursing/regretting this stupid sugar-challenge.

whole wheat banana oatmeal cookies
(adapted slightly from this recipe)
ingredients
1 egg
1 cup regular oats
1 cup whole grain spelt flour (or other flours will work too)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 heaping teaspoon cinnamon
1/4 cup chopped pecans (or nut of choice)
1/2 cup teaspoon vanilla
1/2 cup pure maple syrup
1 banana, mashed, leave chunky
**add chocolate chips or cacao nibs to dry mixture for a little more umph...

directions
preheat the oven to 375 degrees. whisk egg in small bowl and set aside. mix dry ingredients together in a medium sized bowl and set aside. mix wet ingredients in a small bowl, and then add the egg. pour wet mixture into dry ingredients. mix in nuts. stir well and shape cookies onto cookie sheet. makes 18 very small cookies or about 8 large cookies. cook for 10-12 minutes.

enjoy! xo.

homemade lara bars.

i hate to admit what a protein bar junkie i am. or, i should say, what i used to be. in an attempt to add more whole foods into my diet and rid our kitchen of all ingredients i can't pronounce, or are unsure of their origin, i discovered Lara Bars. made only of nuts and fruit, these bars are grain/gluten/and dairy free and are a great source of protein, fats and carbohydrates.

and as much as i love these bars, and their assortment of flavors (chocolate coconut, and banana bread are some faves), i'm not in love with the prices. depending on where you buy them, they can get close to $2 a bar, which is well-beyond our grocery bill budget. after seeing the short list of ingredients (literally...dates, peanuts, cocoa and salt), i thought making my own would be a fun little project, and from what i estimated, cost me a little less than $0.35 a bar with this recipe.

the ingredient options are endless by the way. as long as you have a sticky base (i.e. dried fruits such as dates) to hold them together, you'll be set. these babies are super easy to make and travel well. wrap them up for a nice little snack, and enjoy.

homemade chocolate coconut lara bars.
ingredients
1 cup chopped dates
1 1/2 cup chopped peanuts
1/2 cup shredded unsweetened coconut
2 tbsp unsweetened cocoa powder
pinch of salt

directions
place all the ingredients together in a food processor*.

when the ingredients form a paste, they are done.

line a loaf pan with parchment paper and press the mixture into the pan.

freeze for 15 minutes.

remove paper from pan, and cut into individual bars.

*we are currently food processor/blender-less in our house, and haven't bought a new one since we are saving for a Vita-Mix (or am i just dreaming that we are?), so i mixed mine together with our magic bullet. i wouldn't recommend it...it took a lot of time working/mixing/shoving the ingredients together.

xo.

the berry bush.

about 90 miles outside dallas, sits one of the oldest blueberry farms in texas. 30 acres of plump, juicy, pop-inside-your-mouth blueberries. normally, i don't love driving long distances for just day-trips, but when my good friend invited me to go with her last week, i couldn't pass it up. since it is a dream in our household to one day own a self-sustaining farm of our own, and with the opportunity to get out of the city for a day, it seemed like the perfect thing to do with my baby boy. every june and july, berry bush farms allows you to pick your own blueberries, and you only pay for what you pick. it's a very humble farm, run by a humble couple. the owner gave us a quick run-through of what a perfect blueberry looks and tastes like, and then we were off to work.

and it was hard work. wandering through the different bushes, picking blueberries, one at a time....not only is it time-consuming, but the stretching, squatting and hauling buckets of blueberries (and a 25 pound baby in my ergo baby) in over 100 degree heat, was quite the workout. i have a whole new respect for blueberry pickers, and farmers alike.

even though it was one of the hottest days that i've experienced while living here (and that's saying something), it was also one of the most fun. it was so rewarding to take home fresh food, picked by me, for my family to enjoy. and there is nothing like spending time out in the country with my boy. who, by the way, loved every minute of it. every time i picked a few blueberries, he'd lean forward with his mouth open, just like a little bird. we both left with our mouths stained blue. we also left with over a gallon of blueberries, costing us a whopping $11.

now that we are drowning in blueberries (not that it's a problem), i'm looking for reasons to use them, and although i'm not a huge blueberry muffin fan, a friend assured me this recipe would turn me into one. she was right. these were perfect. and chock-full of blueberries.

possibly the best blueberry muffins ever.
ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cut into pea-sized pieces
1 1/2 tsp ground cinnamon

directions
preheat oven to 400 degrees. grease muffin tin well (including top of tin)

combine flour, sugar, salt and baking powder. place vegetable oil in a small bowl, add egg and milk - whisk together. mix into flour mixture. fold in blueberries. fill muffin cups right to the top and sprinkle with crumb topping.

to make crumb topping: mix all ingredients together with a fork until well combined.

bake for 15-20 minutes, or until topping it bubbling and golden brown.

yum. xo.

almond butter rice crisp treats.

sometimes it may seem like my blog is having an identity crisis. a lot of the time my recipes are decadent and rich (hello, 10 tablespoons of butter), and other times i like to keep in vegan and raw. truth be told, this is just how i eat. sometimes i'm craving a whole-milk-pounds-of-butter-drowning-in-chocolate type of dessert, and other times i like to experiment with less sugar.

i love cooking both ways, but with this recipe, what drew me in was the almond butter. i have a love affair with almond butter. i go through a jarful almost weekly, and will throw it in oatmeal, on bananas, in smoothies...you name it...it probably tastes better with almond butter. this is a no-bake recipe, which is great, because turning on our oven this summer is pretty much a death sentence.

they were a huge hit in our house, and in my opinion, give the traditional rice krispie treat recipe a run for its money. but probably because of the thick layer of chocolate on top :)

almond butter rice crisp treats
adapted from oh she glows
ingredients
1/2 cup chunky almond butter
1/2 cup brown rice syrup
1 tbsp pure vanilla extract
1 tbsp Earth Balance (or non-dairy spread)
1/2 tsp kosher salt, or to taste
3.5 cups Nature's Path Gluten Free Rice Crisp Cereal

chocolate topping:
1/2 cup chocolate chips
1 tbsp almond butter
pinch salt
shredded coconut, to garnish

directions
prepare an 8 inch by 8 inch pan, lining it with parchment paper on both sides

in a large pot over low-medium heat, add the brown rice syrup, Earth Balance, almond butter and salt. stir well until combined and heated through. remove from heat and stir in vanilla extract. stir in rice crisp cereal until well combined.

scoop into pan and spread evenly. press down with fingers and flatten. place in freezer for 5 minutes while you prepare the chocolate topping.

in a microwave safe bowl, add the chocolate chips and heat 60 seconds, stirring after 30 seconds. be careful not to burn. stir in almond butter and salt.

remove pan from freezer and spread chocolate over rice treats. sprinkle with coconut and place in freezer for until firm, about 15 minutes. slice into squares. bars will hold their shape quite well and room temperature, but we stored ours in the fridge to keep our chocolate solid.

enjoy! xo.

snacking style: homemade trail mix.

i'm a big fan of snacks. 

huge.  

in fact, it's safe to say that i'm the epitome of a grazer, and am basically snacking all day. 

as i've mentioned before on my little blog, we are in the process of purifying and simplifying our life in the nelson household...food being a big part of it. 

and as a breastfeeding mother on demand, my appetite is out of this world. there are very few things that can tide me over. it's easy to want to reach for the quickest thing - and processed foods usually fall in that category. but i've found that the omega 3 fatty acids and fiber in nuts really has some staying power for me, and can keep me energized for a while. we've always kept almonds in the house, but there is something about a handful of almonds that leaves me feeling very unsatisfied. i decided to bulk/sweeten it up a bit, and this is what i came up with....

pure and simple. from the earth. and CHEAP, when you buy the ingredients separately, in bulk. we'll be keeping a steady supply flowing in our kitchen, and the current mix is made up of the following:

-raw almonds

-macadamia nuts

-peanuts

-dried pineapple

-unsweetened coconut flakes

-carob chips

what's your favorite snack?

happy snacking. xo.

homemade graham crackers.

baby n. eats everything in sight. he loves to eat anything you are eating, and will try almost anything new. one of my good friends in dallas recently introduced him to graham crackers, and he hasn't looked back since. cort and i will watch in amazement as he inhales one almost completely whole. i thought it was pretty cute, so i picked up a box of honey maids to keep him entertained. it took me a day or two to glance at the ingredient list, but once i did, i wasn't too pleased. lots of extra oils and sugars! something i haven't wanted to introduce into baby's diet anytime soon. so, with the help of the internet, i found a recipe to make some graham crackers, all on my own.

this is not a recipe i'd usually tackle. it takes time, waiting and waiting, rolling out the dough, rolling, rolling, and rolling it out again (for which i enlisted the husbands help). i much prefer things that are quick and easy, but for my son, i will do almost anything and i decided to give it a shot. it actually turned out to be a lot of fun - i loved decorating the crackers, and though they didn't look that pretty this time...i figure they will improve with each batch. even better? the smell of cinnamon lingered in the house for hours. and the result? baby n. gobbled them up in record time.

homemade graham crackers
adapted from smitten kitchen
ingredients
2 1/2 cups plus 2 tbsp unbleached all-purpose flour (although i used whole wheat flour and they turned out great)
1 cup dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp kosher or sea salt
7 tbsp unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild flavored honey
5 tbsp milk - full fat is best
2 tbsp pure vanilla extract

topping (optional)
1 tbsp granulated sugar
1/2 tsp ground cinnamon

directions
make the dough: combine the flour, brown sugar, baking soda and salt in the bowl of a food processor with a steel blade or an electric mixer fitted with a paddle attachment (used the bosch!). pulse or mix on low to incorporate. add the butter and pulse on and off, or mix on low, until the mixture is the consistency of a coarse meal. in a small bowl, whisk the honey, milk and vanilla. add to the flour mixture, and mix on low until the dough barely comes together - it will be very soft and sticky. lay out a large piece of plastic wrap, and dust in lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1" thick. wrap it, then chill it until firm, at least 2 hours, or overnight. meanwhile, prepare the topping - mix ingredients together and set aside.

roll out the crackers: divide the dough in half and return one half to the refrigerator. sift an even layer of flour onto a work surface and roll the dough into a long rectangle about 1/8" inch thick. the dough will be sticky, so flour as necessary. trim the edges of the rectangle about 4" inches wide. working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2" to make 4 crackers. this makes the traditional graham cracker shape. {note: i didn't even bother with all of this - i just rolled out the dough and cut the crackers the way i wanted, which is why they look awful...i'm such a rebel}. place the crackers on one or two parchment-lined baking sheets, and sprinkle with the topping. chill until firm, about 30-45 minutes. repeat with the second batch of dough. finally, gather any scrapes of dough together into a ball, chill until firm and re-roll. whew...are you still with me?

decorate the crackers (for traditional graham cracker-look): mark a vertical line down the center of each cracker, being careful not to cut through the dough. use a toothpick or skewer (i used the blunt end of the skewer), prick the dough to form two dotted rows about 1/2" for each side of the dividing line.

adjust the oven rack to the upper and lower rack positions and preheat the oven to 350.

bake for 15-25 minutes (big range depending on oven!! mine were closer done closer to 15 min), until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

this was a big undertaking for me, and i can't guarantee that i will always be making homemade graham crackers...because let's be honest...sometimes convenience wins. but, this recipe is always nice to keep in my back pocket for overly-ambitious days.

enjoy! xo.

cracker toffee.

i got a tip from this friend to make some cracker toffee for a recent girls night out party. when i first read through the ingredients, it didn't sound too appetizing. crackers? in toffee? didn't sound that great. what sold me was that it was candy, that took minimal effort (no candy thermometer!) and i happened to have all the ingredients on hand. the result? perfection. delicious on so many levels. you could do so many things with this recipe. i ended up throwing some coconut on half, but the topping options are endless. you could also turn this into a vegan recipe with a few swaps. the batch lasted approximately 18 hours. probably less. you can't help going back for...just one more piece.

cracker toffee

adapted from the delicious blog, everybody likes sandwiches

ingredients

enough crackers to line a baking sheet (i used stoned wheat thins)

1 cup unsalted butter, cut into chunks

1 cup packed light brown sugar

big pinch of kosher salt (optional...i opted out, since the crackers already had salt on them)

1/2 tsp vanilla extract

1 cup milk chocolate chips (or dark, semisweet, etc)

1 cup toasted coarsely chopped almonds

1 cup coconut

directions

line baking sheet with foil, making sure you have enough to make a rim around the pan. line the pan with crackers, breaking them up if needed to fill in gaps. preheat the oven to 375 degrees.

in a medium sized saucepan, melt the butter and sugar together, over medium heat. stir frequently until the mixture begins to boil. boil for 3 minutes, stirring constantly. remove from heat, stir in vanilla. if you are using unsalted crackers, add in salt. pour caramel over crackers and spread evenly with a silicone spatula.

put the baking sheet in the oven, reducing heat to 350 degrees. bake for 15 minutes, watching carefully that the caramel does not burn.

remove from heat and cover with chocolate chips. let stand for 5 minutes or so until chocolate begins to melt and spread evenly with a spatula. sprinkle with toasted almonds, coconut or any toppings of your choice. let cool completely, then break into pieces and store in an airtight container.

enjoy!

happy wednesday. xo.

baking bread.

the scent of bread is still lingering around our home. it's intoxicating and i think one of my all time favorite smells.

every other wednesday, i work with 8-11 year old girls in our church in a range of different activities, anything from service projects, to outdoor games, to homemaking skills, and tonight...bread baking. i am no expert bread-maker, but i love doing it. i love knowing each ingredient going into the food that i'm feeding my family, and there is something so homey and comforting about fresh-out-of-the-oven-bread. my go-to recipe, is one adapted from one of my favorite baking blogs, confessions of a bakeaholic. i've used this recipe time and time again, and even i can't mess it up.

for this particular project, since i only have the girls for an hour, i had to be creative with how i demonstrated the bread-making process. luckily, this recipe is super fast and easy, but does require two doses of rising-time. to display this i baked a couple different batches, showing the bread being made, the bread rising and the bread baking. this left me with loaves and loaves of bread. i'm not complaining, but my stomach that is holding the brick that was once half a loaf of bread (eaten with butter and homemade raspberry jam - recipe coming soon!) is. nevertheless, it will be all forgotten by the morning, and i'll be once again, ready to eat some project-leftovers for breakfast.

all in the name of service, my friends.

favorite honey whole wheat bread
adapted from confessions of a bakeaholic
makes two loaves
ingredients
3 cups warm water
1 T yeast
1/3 cup oil
1/3 honey (i used Texas honey...the very best)
1 T salt
5-6 1/2 cups whole wheat flour (i used King Arthur brand)
directions
disolve yeast in lukewarm water. add oil, then honey (it slips out measuring cup easier this way) then salt. slowly add flour until beater bar scrapes the sides of the bowl clean. let dough mix for 10 minutes. let dough rise in bowl for 30 minutes. punch and divide dough into 2 loaves, shape and place in greased bread pans. let loaves rise for another 30 minutes. bake at 350 for 25 minutes.


delicious eaten warm out of the oven with real butter and homemade jam.

happy thursday. xo.

stop what you're doing right now....

and make these:

photo (and recipe) take here, because ours didn't even make it out of the pan :)

they are practically perfect in every way, for a couple of reasons. one...they contain a healthy (humor me) amount of butter. but not just any kind. the browned kind. which seems to make every treat that much more melt-in-your-mouth. two...the somoa cookie might be my favorite girl scout cookie ever. actually, it definitely is. and three...the recipe asks for you to mix with a wooden spoon. which made me feel all old-timey and awesome.  and for some reason, mixing with a wooden spoon makes your effort that much more worth it. i think i'm going to start using one in place of all my electrical devices that i've bought/been given to do all my mixing for me. my arms could use the workout anyway. enjoy. 


browned butter somoa blondies
adapted from the delicious, honey and jam
10 T. butter
1 cup brown sugar
1/4 cup sugar
1 large egg
2 tsp. vanilla
1/4 tsp. salt
1 1/4 cup flour
1 1/4 cup sweetened flaked coconut
1 1/4 cup semisweet chocolate chips (i used milk chocolate, like always)

preheat oven to 350. in a pan over high heat, heat the butter until it browns (see below) and smells nutty- stirring constantly and keeping a close eye so it doesn't burn. let the butter cool for a few minutes, until barely warm. in a large bowl, mix together sugars and browned butter. with a wooden spoon, mix in the egg, vanilla, and salt. slowly mix in flour, coconut, and chocolate chips until blended. put batter in a greased 8x8 baking dish and bake for 25-30 minutes-- do not overbake! the center should still be soft. let cool before slicing into squares.

{to brown butter}:

heat pan on medium heat.

cut butter in to pieces and melt in pan.

stir continuously. butter will foam up.

after foam subsides, small brown flecks will start to appear in bottom of pan.

continue stirring, until butter has reached a nice brown color, and nutty aroma.

when you want to lick the spoon, you know it's ready.

oh martha (a picture post).

this thanksgiving, i've volunteered to make a dessert for the gluten-free members of my family (we have two), and i've been trying to come up with something different than the usual pumpkin staples. luckily, bob's red mill makes any baked good possible with his line of gluten free products. martha stewart's website is a staple in my day as i dream of being a crafty homemaker sometime in the future, and she has some great ideas. which looks the best to you?? 

pumpkin spice cake with honey frosting

chocolate-pumpkin cheesecake bars

pumpkin swirl brownies

pumpkin chocolate chip squares

triple-chocolate pumpkin pie

images via martha stewart

what's your favorite thanksgiving dessert?
mine is not pie, but something preferably with chocolate. i need some creative ideas.

happy thursday. xo.

roasted acorn squash

there is something about squash that just makes me feel good. it's comfort food, plus it's a vegetable. doesn't get much better than that. it's been the base of my dinner the last two nights, and i'd feel good about myself for being so health-conscious if i wasn't dousing mine in butter and salt. i'm seriously loving butter these days. i want to put it on everything. it's becoming a problem. 

roasted acorn squash

2 medium acorn squashes (3 1/2 to 4 pounds)

1 tbsp olive oil

3 tablespoons butter (plus extra for topping, if you're me)

kosher salt, to taste

freshly ground black pepper, to taste

preheat oven to 425 degrees. after trimming the ends, slice the squashes in half length wise. scoop out the seeds and then cut the halves into quarters.* place the squash on a roasted pan, drizzle lightly with olive oil, and then dot with butter. sprinkle with salt and pepper (and any other seasonings you may want to add. maybe rosemary? thyme?). cover with foil and bake 20 minutes. remove the foil and roast for 10-15 minutes more, until tender. tastes fabulous straight out of the oven.

*i could not cut through mine for the life of me. luckily, the husband came home just in time. you may just want to make sure that you've got a strong knife and strong muscles on hand.

water + melon

it's pretty warm here in texas.

the only thing that sounds good to me is watermelon.

i have eaten 2 in about 4 days.

i have very few shirts left without a watermelon stain on them.

since watermelon is about 92 percent water, it should go more towards my water than food intake, right?

that's what i'm telling myself.

i'm thinking about making this refreshing watermelon lemonade.  (if i can convince Cort to let me spend another $5 on one.)

does it seem like my blog is becoming more about food than anything else? sorry. i'm obsessed.

terrible ideas.

it was a terrible idea to go to my doctor's appointment today, optimistic, and pretty positive that i was going to be told the baby is ready to fall out, only to be told that my cervix is all but glued shut, and to prepare for another few weeks until we get to meet him.

it was a terrible idea to come home, "test out" my old jeans, only to find that its a struggle to get them over my thighs.

it was a terrible idea, in the midst of my depression, to impulsively bake these cookies. (although delicious...thanks wendy!)

it was a terrible idea to eat these before my yoga class. nothing worse than yoga on a full (of sugar) stomach.

it was a terrible idea to turn on the oven in the texas heat and humidity, leaving our entire home feeling like the devil's inferno.

whew...

luckily, my sweet sister amy is coming in town tomorrow. nothing like a little sister-time to brighten the spirits.

happy thursday. xo

peanut butter + chocolate

photo: the kind life

i made them, just like i said i was going to,  and oh boy...these do not disappoint. i'm not kidding. they're probably one of the best things i've made in a long time. if i do say so myself. i bought the kind life cookbook, by alicia silverstone, a while back and have made a few delicious things  - but have been a bit wary about the desserts. is it really dessert without lots of butter and lots of sugar?? i'm happy to report that i was wrong (thanks for the suggestion, morgan!). plus, they were super fast to make, AND I didn't even have to turn on the oven. that makes this very pregnant girl, in a very hot summer in texas, very happy.

give them a try.

peanut butter cups {from the kind life}
ingredients
1/2 cup earth balance butter
3/4 cup crunch peanut butter (preferably unsalted and unsweetened)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 maple syrup or other granulated sweetener
1 cup vegan chocolate chips (i used ghiradelli)
1/4 cup soy, rice or nut milk (i used almond milk)
1/4 cup chopped pecans, walnuts, almonds or peanuts

directions
line a 12-cup muffin tin with paper liners.
melt the butter in a small saucepan over medium heat.
stir in the peanut butter, graham crackers, and maple syrup and mix well. remove the mixture from heat.
evenly divide the mixture - approx. 2 tablespoons per cup - among the muffin cups.
combine the chocolate and the milk in another pan.
stir over medium heat until the chocolate has melted.
spoon the chocolate evenly over peanut butter mixture.
top with chopped nuts.
place in the refrigerator to set for at least 2 hours before serving.

i couldn't hold out and ate one a little early - they are great soft, but even better if you wait for them to get firm! enjoy! xo.

do this.

frozen grapes.

buy a bag. throw them in the freezer. wait a couple of hours. pop them in like candy. 

xoxo.

protein pancakes

i love sleeping these days. never one to sleep in, but i've found myself completely ignoring my alarm and letting my body (and baby) wake up all on its own. i figure i only have 6 or so weeks to do so....so, i'm taking advantage of it.

this morning, my stomach woke me up. i woke up craving carbs. serious carbs. my first thought was to drive to one of the 20 or so donut shops surrounding us, but after letting it sink in a little bit, i thought it was best to start my day out with a little more nutrition than offered by a double chocolate donut. no matter how delicious it is.

when i was in utah a couple weekends ago, my mother-in-law made me a protein pancake, and even though it tasted decadent and carb-filled, it really wasn't. so i decided to give it a try. this recipe is delicious, healthy and packed with protein. i dare say better than the real thing.

protein pancakes
ingredients
1/2 cup oatmeal
1/2 cup cottage cheese
3 egg whites
a sprinkling or two of sugar
about 1/2 tsp vanilla
about 1/2 -1 tsp cinnamon

directions
combine all ingredients in a blender or food processor, and blend until smooth. cook on heated griddle, sprayed with non-stick spray.