Roasted Carrot Dip

Roasted Carrot Dip is my go-to party dish, and absolute favorite burger topping! This one is adapted from a recipe I found once in an old Martha Stewart magazine, but 0ver the years it has slowly morphed into something totally my own!

This sweet and spicy dip has got a Buffalo kick and makes a perfect dip for raw veggies, a salad fixin’, or burger topper. It’s also amazing on tortilla chips, or whisked into scrambled eggs! The recipe yields quite a bit – about 3 cups – It can easily be halved, but we never find any trouble devouring it all!

Roasted Carrot Dip
2 lb. Carrots, scrubbed and diced
1/2 c. Onion, chopped
1 1/2 tsp. Cumin
Oil for roasting (Olive Oil or Red Palm Oil work best)
Salt and Pepper
1 Clove Garlic, chopped
2 tbls. Red Wine Vinegar
3 tbls. Olive Oil
1 (or more) tsp. Hot Sauce (Frank’s Red Hot and Cholula are my favorite)
Red Chili Flakes (optional, to taste)

Preheat oven to 375. Spread diced carrots, onion, cumin, salt and pepper in glass baking dish and coat with oil. Cover with foil and roast for 30 min. Uncover, and continue to roast for an additional 30-40  min until carrots are very soft. Cool.
Combine carrots, garlic, vinegar, oil, hot sauce, and chili flakes in food processor and puree until the carrots are as fine as you can get them – mine always seems a little chunky. Enjoy! It’s yummy!

Gut Friendly “Nutella”

Even cavemen need a chocolate fix. Especially this one. This version of that amazing chocolatey hazelnut spread is made with dark chocolate, local honey, and sprouted hazelnuts. The truth is that hazelnuts don’t actually “sprout” when you soak them, but they still reap the same benefits from the process. Nuts can be pretty hard for some people to digest. Nuts are also high, and in some cases higher than grains and legumes, in Phytic acid. Why does this matter? I have understood Phytic acid as an “anti-nutrient”: When Phytic acid is consumed, it binds to other nutrients, such as iron, magnesium, chromium, calcium, and manganese, and once bound, it cannot be absorbed in the small intestine. Phytic acid can also interfere with the important enzymes we need for digestion. I personally like this article from Mark’s Daily Apple for some basic advice when it comes to nuts. Fortunately, soaking and sprouting nuts can reduce their amount of phytic acid, which makes it easier for us to absorb all those healthy nutrients we know nuts to be loaded with! Different nuts have different soaking and sprouting times, so used this website as a reference.  You don’t have to give up your favorite snack, but try this process and see if it makes a difference in how you feel! There’s nothing better than a happy tummy!

So back to the chocolate part…. This chocolatey spread is pretty much perfect on anything, and dangerously good on a spoon. As I mentioned before, hazelnuts don’t actually sprout after you soak them as some nuts do, but in soaking them we are still able to make them more gut friendly. I simply soaked mine in warm, filtered, water with about a teaspoon of sea salt for 12-15 hours. Then I rinsed them thoroughly, and left them out to dry until I was ready to use them. Soaking them for this recipe is perfect not only for the health benefits, but it softens them up before putting them in the food processor. I sweetened my batch with some local honey; it’s my favorite for those healthy probiotics, but you could easily use something different if you don’t care for honey or want to make a vegan version of this recipe. Enjoy Life brand chocolate chips are the best option for anyone avoiding gluten, dairy, or soy. They offer a really high quality product and the label boasts only 2 ingredients – can’t beat that!! This recipe fills about 3/4 of a mason jar, and can be stored in the fridge for about a week. Enjoy!

Chocolate Hazelnut Spread

1 c. Soaked, raw hazelnuts
1 c. Enjoy Life dark chocolate chips, melted
1/4 c. Full fat  canned coconut milk
2 tbls. Virgin coconut oil
1 tbls. Honey (or vegan alternative)
1 tsp. Vanilla
Pinch sea salt

Grind hazelnuts in food processor until they just start to stick together. Add coconut oil, vanilla, and salt and continue to process. Meanwhile, in a double boiler, melt one cup chocolate chips. Add melted chocolate and coconut cream to food processor and blend until smooth. Store in glass jar, lick the spoon.

Basic Spicy Ginger Carrot Soup

This easy Carrot Ginger soup is creamy, rich and delicious, and makes a perfect warming winter or fall soup. Top with grilled chicken, as I did, fried egg, or enjoy on it’s own for a vegan option. It’s basic recipe leaves plenty of room for variation and creativity!

Basic Spicy Ginger Carrot Soup

2 lb. Carrots, chopped
1/2 Red onion, diced
2 tbls. Coconut oil
2 Cloves Garlic
2 tbls (or more) Fresh ginger, grated
Red chili flakes, to taste
Salt and Pepper
4 c. Vegetable or Chicken stock (home made or low/no sodium is best!)
1/4 c. Full fat canned coconut milk
1-2 c. Water

Saute onion and carrot in coconut oil in large soup pot. Add, garlic, ginger, chili flakes, and salt and pepper and cook until onions are translucent. Add stock, bring to a boil, then reduce heat and simmer on low for 45 min to 1 hour. Remove from heat, add coconut milk, and puree with an immersion blender, adding water until you’ve reached your desired thickness and flavor. You can also blend in batches in your traditional blender.
I topped mine with grilled chicken breast that had been marinated in 2 tbls. Red Thai Curry Paste and 1/4 c. Rice vinegar.

Lemon Sesame Asparagus Salad

In the weeks following my Sedona race came the pre-Valentine craziness at work. In the floral industry, “V-Day” is our busiest holiday and the long hours and chaos that make up the first two weeks of February leave me with little time, or energy, for all the other fun stuff – like working out and cooking! I’m happy that thanks to my awesome coworkers, the holiday went very smoothly and there were smiling faces all around! I mean, take a tiny space, fill it with 4 extra people and about 30 cases of flowers: you are blessed to have about a 2 foot space to work in, and if you need something at the back of the cooler you can either find someone with long arms and impecable balance, or forget about it. Personal space is out of the question and if you thought you were already finding stem fragments in odd places, just wait. But even though we were all grumpy, and tired, and hyped up on too much coffee, I know all florists secretly love it… deep down. Just a little bit.

So about Sedona… It was incredible. Just amazing and breathtaking. The weather forecast had predicted rain, but the sun came out in time for the race and just totally lit up the mountains! The hills were… large… but fortunately I’ve done so many squats in preparation that my glutes pushed me up those hills like a boss! I received probably the best compliment ever from a woman passing me: “You have great running form on the hills – you make it look easy.” That just totally made my day! It’s still making my day!! I passed it forward and did my best to encourage some other runners on the course. Overall, I just felt so filled with joy the entire day. I haven’t told many people this, but I actually started crying a little at mile 8. I know… sappy. It wasn’t even from the pain. I was at the top of this hill and the sun came out and lit up this remarkable view of Sedona, it was just the most beautiful thing, and I just felt so proud of myself for making it. Probably for the first time ever, I really felt acceptance and love for myself. Oh! And I surpassed my goal! 1:54!!

That’s one of my semi-acceptable finish photos. Most of them are pretty hilariously terrible.
Next up is another half marathon on March 7th. The Run for Ryan House supports a great cause and the race takes place practically in my back yard. The course covers much of what I run for long run days. After taking the past couple weeks pretty slow, I’m now bumping up my mileage to get ready for that. Ideally, I’d like to beat my Sedona time, but I’m also just looking forward to having a fun, enjoyable race. Can I curb my competitive spirit? Yeah… no, probably not.

I went for a really nice 8 mile run with a friend this morning, and by the time I had time to sit down to eat, it was really more like lunch than breakfast. So, I had this amazing brunchy salad. It’s not really a recipe, it just came out so beautiful that I had to share it with you! I usually have my go-to salad for lunch every day, and it stays pretty consistant. But I love when I have time to get more creative with lunch! Salads are just the perfect blank canvas! Here’s today’s: Baby greens, grated zucchini, avocado, pink grapefruit (from a friend’s yard – they’re like the best ever!), preserved lemon, olive oil, lemon juice, black pepper, smoked sea salt, and 3 eggs over-easy. Those runny yolks make a creamy
delicious dressing, and are such a powerhouse for nutrients! Perfect way to refuel!

Ok, So now I actually DO have a recipe for you. This Lemony Asparagus Salad is a really refreshing and springy. Asparagus has been SO cheap in my area lately, I just had to find a way to prepare it differently than my usual garlic and coconut oil saute. Use your vegetable peeler to make thin, noodle like, slices of raw asparagus stalks, dice the tops, and coat with dressing!

 Lemon Sesame Asparagus Salad

1 bunch Asparagus
2 tbls. Fresh lemon juice
3 tbls. Olive oil
1/2 tsp. Dry mustard powder
1/2  tsp. Maple syrup
1/2 tsp. Sesame oil
Zest of 1/4 lemon
Sprinkle of garlic powder
Salt and Pepper to taste
Sesame seeds, optional

Combine dressing ingredients in a small jar and shake. Makes enough dressing for the salad, plus a little extra. Wash and dry 1 bunch asparagus. Remove bottom end by snapping it off – it breaks off just the right amount of woody stalk. Using your vegetable peeler, create long, think, slices of asparagus. When you get to the last little bit of the stalk, you can prop it up on a flat wooden spoon to make it easier to peel. Dice the leafy tops, and combine in medium-sized bowl. Add dressing, stir, and sprinkle with sesame seeds for some extra flavor and crunch!

For the Love of Chocolate!

The first step is admitting that you have a problem.

Sunday, 9:30pm
Me: I eat too much chocolate. You know, I really need to cut back. I’m just going to give it up completely until Valentine’s day. That’s like a week – perfect!
Brian: Ok. I can do that. I’ll do it too.
Me: Ok! Awesome!

Monday, 8:30pm
Brian: Damn. I just really want some chocolate!
Me: Me too…
Brian: I mean… how bad would it be if I just went to the store…
Me: Get wine too!!

I… have a problem.

Ok, so I’m a chocoholic. Hard core. I like chocolate so much I eat unsweetened baker’s chocolate, yes, that’s 100% cacao. It’s my second favorite to 90%. And yeah, I eat it pretty much every day.

And speaking of chocolate, I recently made these brownies for a Fleet Feet Scottsdale party, and ever since then people have been driving me crazy for the recipe. So here it is, people! It’s my go-to desert recipe for sure. The recipe comes from Juli Bauer, co-author of the book The Paleo Kitchen, and creator of the blog, Paleomg.

They are the perfect brownie!! Sweet, with out having too much added sugar, fudgy, and super chocolatey! They have a really nice texture, which can be hard to come by in paleo baking, and the recipe is pretty much impossible to screw up – they come out perfectly every time! I always make them in a muffin tin rather tan a baking dish. They seem to cook better that way, and it makes them easy to keep in the freezer and pull out individually. It also helps me not eat the entire pan with a fork.

Sweet Potato Brownies

1 Medium sweet potato, baked
3 Eggs
1/4 c. Coconut oil, melted
1/4 c. Honey or maple syrup
1 tsp. Vanilla
3 tbls. Coconut flour
2 tbls. Cocoa powder
1/4 tsp. Baking powder
1/2 tsp. Cinnamon
pinch of salt
3/4 – 1 c. Dark chocolate chips (the recipe only calls for 1/2 cup, but no way is that enough! I always do extra!!)

Preheat oven to 400. Slice sweet potato length-wise and place skin side up, on a cookie sheet. Bake for 20-30 min until fork tender. Cool, scoop flesh into a large mixing bowl, and mash.
Reduce oven temperature to 350.
To your mixing bowl, add eggs, melted coconut oil, honey, and vanilla. Mix well, then add remaining dry ingredients. Fold in chocolate chips.
Line a muffin tin with paper liners and fill with batter. They don’t rise very much, so you can fill each muffin spot pretty full. Bake 20-30 minutes until they feel firm to the touch. Cool, and devour!

Two More Days: A Reflection on Training

Well… this is it! Just two more days until my half marathon! I think I’m ready – I’ve got the enthusiasm down anyway, and I think that counts for half of it. Of course I’ve been following my “Your Best Half Marathon” training schedule, completed my 13 mile training runs in an acceptable time, got new shoes (not too new), got a new race outfit (long run tested!), and have spent the past week incorporating a little extra yoga and water. I cut out alcohol for this past month and refrained from touching the bar bell this week (sad face 😦 ). I’ve even got my underwear picked out. This means I’m ready, right? Well, I’ve got enthusiasm, anyway!
The truth is that the most important training started a long time ago. Even before that hot August morning when I sat on the couch next to Brian and said “Hey, I think I’ll run a half marathon. I could do that, right?” It started even before we got to Arizona. It was almost a year ago that the first time ever, I ran the entire Back Cove trail (just over 3 miles) with out stopping to walk. This was a shining moment for me, and probably the most important moment in my training thus far. It was that proud moment that I realized, “Hey, I CAN do this. And if I can do 3, maybe I can do 5. Wow… 5 miles. That’s bitchin'” And from there on out, its just been this awesome journey of little by little moving forward. From my first 5k, and 10k to my first trail race; what’s even more amazing than looking forward at what I am about to do, is looking back, at all that I’ve accomplished.
I’ve finished my training program, but it’s the enthusiasm that will get me through the race.

Now, about eating on the go. Like, literally eating on the go. What to eat mid-run when I need a boost?! If you’re anything like me, and you have a sensitive digestive system, running nutrition is… challenging. You may also be like me if you find any of the various goos, gels, chomps, bites, etc. on the market really unpleasant – both in taste and extensive ingredient list. Generally speaking, I just don’t eat while I’m running. It kinda just weirds me out. I also find that if I fuel smartly, with healthy fat, before my run, I have plenty of slow burning energy to keep me going for what ever distance I may be covering. However, come race day, I wanted to be prepared with something to give me that extra boost if I need it mid-run.  Fortunately, I didn’t have to do too much experimenting before I found what works absolutely perfectly for me:

Tada!! Crystallized Ginger. Soft candied ginger cubes are perfect for that extra little bit of “go-go” you sometimes need to push through your long run. For me, the ginger helps settle my stomach, which is prone to upset and reflux during exercise. They are bite-sized, easy to chew, easy to pack, don’t come with extra packaging, and aren’t sticky or messy. They also only have TWO ingredients: ginger and evaporated cane juice. You can usually find them in the bulk section of your grocery store or natural food store, which also means they are very affordable and you can get what ever amount you need – whether it’s just a few for race day, or large amount to keep in the cupboard for long run days.

Plus, they actually taste good!!

Tomorrow afternoon, we hit the road for Sedona, and Saturday morning is the big race.  It’s supposed to rain all weekend, but I think it’s going to be a beautiful day anyway! Happy running – or whatever it is that you DO!

 

Sesame Ginger Carrots and Butternut Squash

It’s a New Year! I love it! Entering 2014 I just had an overwhelming feeling that it was going to be a really good year – and it was! Far better and much more exciting than I had ever imagined. Of course, the climax of our year was a very spontaneous move across the country; from which I have learned so much. I am so happy to have had this opportunity every single day – almost every day, there were definitely more than a few rough ones in the process! 2015 is going to be just fantastic too, I can feel it! Maybe more changes are on the horizon – the prospect is exciting! (Note: I’m not moving ANYWHERE this year. We bought a bed… and a couch… and those things aren’t going anywhere for at least a couple of years!)
Like everyone else, I always enter the new year with the same “fresh start” attitude. I prefer to make goals for myself rather than resolutions. To me, resolutions are too strict, too concrete, and too breakable. They don’t allow the flexibility that everyday life requires. I do, however, make goals. Goals are something to strive for: you’ve got somewhere you’re going, and somewhere you’re coming from, and what ever happens in the middle doesn’t matter.
This year, I want to “let go” a little bit more. It is too easy to get caught up in the “have to’s” of daily life, lost in worry, and fear of the unknown, and confined by assumptions, judgement, and predictions. I want to learn to just let go, and be present in the right here and right now; be free and enjoy the ride!

Now, I’m going to share some yummy food creativity with you!

 

Sesame Ginger Carrots and Butternut Squash

1 Small to Medium sized Butternut Squash, peeled and julienned
4-5 Carrots, peeled and julienned3 tbls. Honey
3 tbls. Apple Cider Vinegar
2 tbls. Sesame Oil
3 tsp. Fresh Grated Ginger
Salt
Red Chili Flakes (to taste)
Sesame Seeds (Optional)
Coconut oil for sauteing

In a large bowl, whisk together honey, vinegar, sesame oil, ginger, salt, and chili flakes. Slice carrots and squash, add to bowl and mix using your hands. Heat coconut oil in a large skillet, add carrots and squash, and cover. Stir every few minutes until tender and caramelized. Top with a sprinkle of sesame seeds.

Sweet and Spicy Anti-Inflammatory Tea

 

I’m on a mini Christmas vacation right now. It’s amazing. I pretty much spend all my time running, cooking, and playing outside. Friday, we took a little day trip up to Sedona. It’s my new favorite place… ok, ONE of them. – I have lots of favorite places. Brian probably got sick of hearing me say “Wow.” and “OMG… Just LOOK!” We had an awesome little hike and even enjoyed a little SNOW! It was a really nice little surprise, but we were both happy to be back down in the sunshine after our hike. Still not a fan of cold weather. 

For Christmas I got Brian a pair of cowboy boots, and Saturday we checked out a few awesome boot shops so he could pick out a pair. I had a really hard time not shopping for myself. I’m a cowboy boot girl from way back. Anyway, he picked out (I helped!) this really awesome pair and now he can be like a real cowboy – hah! Yeah, probably not -we’re true blue Mainers… but he did promise me a two-step lesson at Buffalo Chip!

They’re gorgeous. I’m a little jealous.

Ok, so now on to the other fun stuff, which is this yummy tea I made the other day. It’s made with fresh turmeric root (a.k.a. not the orange powder you’ve probably had in your spice cupboard since the last time you made Indian food) and fresh ginger. Turmeric is highly touted for being a powerful anti-inflammatory as well as being great for digestion and your immune system.  It is also said to help reduce muscle soreness after exercise! Here it’s combined with Ginger, another digestive aid and source powerful antioxidants; honey, healthy bacteria and immune support; coconut milk, which has healthy fats galore; and cinnamon and cayenne for a delicious, spicy kick! Try it hot or iced for a SUPER healthy treat!

 

Sweet and Spicy Turmeric Tea

2/3 c. Canned light coconut milk
1/3 c. water
2 tsp. Fresh turmeric (about 1 1/2 inch “nob”) peeled, and finely grated
2 tsp. Fresh ginger, peeled, and finely grated
2-3 tsp. Honey
Pinch sea salt
A few dashes of cinnamon
A few dashes of cayenne pepper (optional)

Whisk all in a small sauce pan and heat over medium low until steaming hot but not quite boiling. Remove from heat, cover, and steep at least 10-15 min. Strain into mug, top with boiling water, stir, and enjoy! Chill for an iced version that might be even better than the hot!

 

Chewy Molasses Gingersnaps

Every year after Thanksgiving, I spend an entire day in the kitchen with my Mom baking cookies. Like, LOTS of cookies. We prepare an assortment of family recipes and pinterest ventures, freeze them, and a few days before Christmas set up boxes all over the dining room table, fill them, and deliver by foot to all the neighbors. Extras, if there are any that have not been scoffed up by passersby in the kitchen, get served at various family gatherings.  For me, this year is one of new and different Christmas traditions, but it still just wouldn’t seem like the holidays if I didn’t bake cookies.

I can’t believe that these cookies turned out PERFECT on the very first try! Talk about a Christmas Miracle… Gingersnaps are definitely my favorite Christmas cookie. This Paleo – friendly version is not exactly guilt free, but the best cookies really shouldn’t be. Plus, I know you’re all going to go out and run it off anyway!

Chewy Molasses Gingersnaps

1 c. Unsalted Almond Butter
1 c. Coconut Palm Sugar
1/4 c. Black Strap Molasses
1 Egg
1 tsp. Vanilla
2 tsp. Cinnamon
1 1/2-2 tsp. Fresh Grated Ginger
1/2 tsp. Nutmeg
1/2 tsp. Cloves
Pinch Salt

Preheat oven to 350.
Mix coconut sugar, spices, salt, and fresh ginger in large bowl.  Stir in almond butter, egg, molasses, and vanilla until everything is well incorporated. You’ll have a sticky dough. Spoon onto a parchment-lined cookie sheet about an inch or two apart from each other and bake 12-15 minutes until they begin to darken around the edges. Cool and enjoy! (Makes 18-20 cookies)

Merry Christmas!

I’m Back!

I’m back! After a not-so-brief hiatus, I’ve dusted off my recipe book and dug up my WordPress password to get back to sharing some fun stuff!
The past few months have been pretty busy with work and getting into a rhythm. Since August I’ve run a few really fun races and had some really great times. I am in “training mode” now and really enjoying the building blocks towards my half marathon in January (Sedona 2015 – CANNOT wait!!). I am lucky to have met so many awesome people and runners through the Fleet Feet store, and they are keeping me going – especially with shorter daylight hours. Umm… creepy things come out in the dark – I am all for safety in numbers. So here’s a little synopsis of what you’ve missed. Then we can get to the good part – which is food, of course!

I ran my first ever 5k – not only that, I ran my first ever RACE!  It’s not somewhere I ever thought I’d see myself – but I did it, and even took first in my age category. Sometimes it is important to look back in life, just to see how far you’ve come. Since then I’ve done a 10k, a 7k trail race, and a 12k. Talk about addicting… I’ve got the racing bug.

In October, we had the pleasure of traveling back to Maine to see Brian’s brother and his beautiful fiance (look they have a blog too! VO2(snax)) tie the knot. We shared a wonderful week with family and loved ones doing all that fall New England – y stuff that you just can’t do in the desert: apple picking, country fairs, Pinecrest rd. bonfires… Our departure was bitter sweet.

This year we prepared our first Thanksgiving feast for two. While we missed sharing time with our families, we always find warmth in the abundance of blessings that we have. One of which being the lovely people we have met and had the pleasure of sharing a Thanksgiving morning hike with. It was a beautiful day!

And now I just can’t believe that we are just only week away from Christmas!!  Last weekend we hosted the Fleet Feet Scottsdale Christmas party at our place. It was so nice to squeeze everyone into our little apartment. There was food, wine, laughter, and Brian and I welcomed a new member to our family…

Everyone, meet Bubby

And yes, that’s me dying of laughter when I opened up my white elephant gift to find… a goldfish.

So that’s where we’re at right now. Getting ready to celebrate the Holidays and ring in the New Year with new ambitions and open hearts! And hopefully some more consistent blogging!! I’ll be back in the kitchen soon and sharing some more yummy Paleo-friendly runner food soon!