Monthly Archives: July 2015

Almond & Honey-Butter Cookies

My friend (and healthy-cooking Jedi master), Erin, sent me this recipe and it’s a good one. I adapted this recipe from an EatingWell.com recipe (found here: http://www.eatingwell.com/recipes/almond_honey_butter_cookies.html)

Ingredients

2 1/4 cup whole wheat flour

1 cup almonds, finely chopped with food processor (I bought sliced almonds to make it easier)

1 tsp baking powder

1/2 tsp salt

2/3 cup honey

1/3 cup coconut oil

3 tbsp unsalted butter at room temperature, divided

1 large egg

1 tsp vanilla extract

Process

1. Chop almonds in food processor (or blender) until finely ground (yields 1 1/4 cup chopped)

2. Combine almonds, whole wheat flour, baking powder and salt in a large bowl; stir until combined. Beat honey, coconut oil, butter in a mixing bowl until well combined; add egg and vanilla and beat until well blended. Combine “wet” ingredients with “dry” ingredients thoroughly. Refrigerate for dough for 1 hour

3. Preheat over to 350 degrees; cover baking sheet with cooking spray or parchment paper

4. Roll dough into 1-inch balls, place two inches apart; flatten with finger; cook 13-15mins. Yields about 3 1/2 dozen

Optional 

Mix 1 tbsp butter with 1/4 cup honey until creamy; fill each cookie with approximately 1/4 tsp and garnish with shredded almonds

Final Product

Almond & Honey-Butter Cookies

These are my favorite (less) guilty cookie! Enjoy!

-Sarah

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The DeCaLiBron- July 2015

So I can now say that I checked off two more official Colorado 14ers from the impressive list of 53 (I hiked Grey’s with my dad in 2010). To qualify as an “official” 14er, the mountain needs to drop by at least 300ft at the lowest point between the saddle of two peaks. The DeCaLiBron is a trail loop that includes Mount Democrat (official; elevation: 14,148ft), Mount Cameron (unofficial; elevation: 14,238ft but only rises 138ft from the saddle with Mount Lincoln), Mount Lincoln (official; elevation: 14, 286ft) and Mount Bross (official; elevation: 14,172ft).

I started the day intending to do Democrat, Lincoln, and Cameron; poor signage and a rookie mistake landed me on top of Mt Bross (which is technically closed to the public because it is privately owned). So I instead completed Bross, Lincoln and Cameron! It was a happy mistake no less, and someday I will be back to conquer Mt Democrat!

There were some absolutely stunning views, especially from Lincoln, which looked out over Fairplay/South Park and what I believe to be the Mosquito/Tenmile Mountain Range. It was a very challenging day of hiking, including a small bout of altitude sickness and dehydration. I powered through and definitely feel more accomplished now that I have had plenty of water. I am inspired to keep up with my healthy lifestyle so I can continue to hike 14ers (hopefully all of them someday!) for a very long time! Here are a few of my pictures from the day!

whoopsies!
Whoopsies! Rookie Mistake?
Conquered Mt Bross
View from Mt Lincoln
View from Mt Lincoln
Mt Lincoln: CHECK
Mt Lincoln: CHECK
Mt Cameron, Completed
Mt Cameron, Completed
Did I mention I live in the most beautiful place ever?!
Did I mention I live in the most beautiful place ever?!

Only 50 more to go!

-Sarah

Chicken Fajita Bowl

The original recipe I based this meal off of was supposed to be Chicken Fajita Tacos, but in an effort to make this meal more portable for work, I threw the meal over my go-to brown rice and called it a day. I probably cooked it a bit too long, but the spicy favor was delicious whether it’s the first (or fifth) time I ate it!

Ingredients 

2lbs boneless, skinless chicken breast

1 green, red, orange, and yellow bell pepper

1 large yellow onion

1 can of Rotel

3/4 tsp ground coriander

4 cloves garlic, crushed

1 tbsp honey

2 tbsp fresh lime juice

2 1/2 tsp chili powder

1 tsp paprika

3/4 tsp pepper

2 tsp cumin

1/4 cup dry brown rice, cooked

Process

Cut up the bell peppers into 1/3in strips and put about a third of them in the bottom of the crock pot along with half of the onion, also sliced into 1/3in strips. Layer the chicken breasts on top of the pepper strips and cover with the dry seasoning mix (coriander, chili powder, paprika, pepper, and cumin). Pour a can of Rotel over the chicken breasts along with the garlic, honey, and lime juice. Cover with the remaining bell peppers and onion. Cook on high 3-4hrs or low for 6-7hrs. Longer times make the chicken shred-able while shorter times allow for the chicken to be cut into strips.

Possible serving additions include: corn/flour tortillas, black beans, cilantro, avocado, pepper jack cheese

Final Product

Chicken Fajita Bowl

It paired beautifully with a 2012 De Loach Chardonnay; YUM!

-Sarah

North Table Mountain

Hello, Golden!!

On Tuesday, I decided to hike up North Table Mountain. I hiked up there once with my family in elementary school, but that was way back when I was bitter after moving here and definitely didn’t enjoy it! Tuesday was very different! I probably hiked about 4 miles to break in my new boots (T-minus 11 days until the Decalibron!!), got a wicked sunburn from the one place I missed with the sunscreen, and some bizarrely located blisters. But on the upside, I got to watch a beautiful afternoon shower roll in (I was safely in my car when it actually started) and I snapped this great pic from the cliffs overlooking Golden! You can sorta see the School of Mines “M” on the foothills behind me! Great day and a great workout outside!!

-Sarah

The Everything but Meat Bowl

A few weeks ago, while wandering around the grocery store with a friend, I grabbed this pre-made side to eat as a snack as we sat around the pool all day. It had yellow and red bell peppers, black and garbanzo beans, edamame, and some red onions covered in a light vinaigrette dressing. As I munched on it, I realized I could totally make this at home, and for way cheaper than the $4 I paid for maybe two servings. So needless to say, when I got home, I started throwing stuff in a bowl to see what would come of it!

Ingredients

1 can of organic garbanzo beans, drained and rinsed

1 can of organic black beans, drained and rinsed

1 can of Rotel, mostly drained (I added some of the juice for moisture and flavor)

1 package of Trader Joe’s Frozed Shelled Soybeans

1 cup of cooked green lentils

1 stalk of sauteed leeks, prepared with coconut oil

Process

I wish I could say this was a labor of love that took me the whole afternoon to create, but alas that would be a lie. Essentiallythe only actual “cooking” I did was sauteeing leeks, cooking lentils, and boiling some brown rice. Everything else was thrown into a bowl and mixed!

Final Product

The "Everything but Meat Bowl"
The “Everything but Meat Bowl”

I put the mixture over brown rice, but this is seriously delicious without it! Absolutely amazing and chock full of protein. I am definitely going to make variations of this in the future.

-Sarah