The workout includes plank jacks, squat jacks, step ups, v-ups, mountain climbers, hip thrusters, air squats, and reverse lunges.
Am I doing said workout?
No, no I am not.
Instead I am making truffles and listening to Try The Pie.
What can ya do, right? Sometimes gloomy Fridays call for comforting things.
|Spicy Almond Coconut Truffles|| |
5.0 from 1 reviews
- ¼ cup coconut oil, melted
- 3 tablespoons cacao powder
- 4 dates
- ¼ cup almonds
- ¼ cup cashews
- ⅛-1/2 teaspoon cayenne (depending on how much spice you like)
- Put all ingredients in a food processor with an S blade and process until the mix is sticky and chunky
- Roll the mix into teaspoon sized balls
- Refrigerate for at least one hour and serve
This recipe is from the Super Tasty Anti-Inflammatory Kitchen, which you can purchase here.
Have a wonderful weekend!
There’s something wonderful about the concept of a taco. It’s hand-held, it’s full of flavor, it has awesome texture contrast. I am absolutely in love with tacos.
My best friend, Monica, says I have a habit of calling something one thing, when it is actually 100% not that thing. I call blended frozen bananas ice cream, I call cauliflower crust-things pizza, and well, originally I called these tacos. I told her so, and she laughed for a solid five minutes straight.
Okay, fine. It’s true, these things are not tacos. But they’re still hand-held, they still have a big wallop of flavor, and the texture contrast is on point. I love packing these in a to-go box for lunch, as they’re even better at room temperature.
I suppose I’ll call them boats. (ARE YOU HAPPY MONICA?)
|Balsamic Marinated Chickpea Boats|| |
- 1 head Butter lettuce
- 2 cups Chickpea
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 small red onion, diced
- 4 tbsp balsamic vinegar
- ½ teaspoon dried red chili flakes
- salt and pepper to taste
- 1 lime, juiced
- 1 cup red pepper, diced
- 1 cup green pepper, diced
- Heat a large saucepan over a medium heat. Add the olive oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the vinegar while still on the heat – cook down for five minutes over medium heat and stir in the chili flakes along with a pinch of salt and pepper. Take the pan off the heat and add the lime juice.
- Put the chickpeas and bell peppers in a large bowl and spoon over the dressing. Leave the chickpeas to marinate for at least an hour before spooning into butter lettuce leaves and serving
You may have noticed I took a week off of blogging. After the go-go-go of September (The release of my cookbook, VeganMoFo, and announcing my Autumn Time Restoration) I was FRIED, and so ready to have some time away from the computer. I am returning to you today almost-completely-refreshed (maybe not 100%, but I’m gettin’ there) and I can’t wait to share with you some pictures from the cookbook’s release party. It was a totally wonderful time, and I am so grateful to the lovely people who supported me and Melissa in our fairly hair-brained scheme to put a cookbook together in a month and celebrate with a five-course backyard bash. Without the guests, the show wouldn’t have happened, so holy hell. This one goes out to the 20 folks who dined in my backyard last night.
I woke up Sunday and the first thing I did was start harvesting from my garden. These heirloom tomatoes went straight into the coconutty masala-style chickpeas, and lemons, apples, and pears were used as table garnish. This is the first year I have really grown some of my own food (with more help from my super-gardener roommate than I would like to admit, but hey! It is a start, right?) and I am SO excited about it. Getting tomatoes from the yard as opposed to the grocery store? Hell yeah. I’m all about that.
Those chickpeas contained more onions, garlic, and fresh spices than I have used all month. I have been so busy that my meals have become decidedly a bit lazy, and as I chopped and sauteed I made note of the fact that I could easily put a little more effort into my own day-to-day meal prep. If all it takes is a 40 second dry-sautee to make my food smell mouth-wateringly awesome, well then shit. I should probably do that.
At some point Melissa and I both realized we had hardly eaten anything green. Between prepping carrots and mango we blended up fresh dinosaur kale, a local and organic grapefruit , and some crushed ice. I had doubts about this smoothie, but Melissa was confident, and she was super right. Did you know that when you blend a grapefruit it gets creamy? No? Well, now you do. You’re welcome.
One of the most challenging aspects of the meal was having appropriate vessels to serve our food in, without going out and buying a whole bunch of dishes that my house doesn’t want or need. We ended up serving our mocktails (Sponsored by the ever-awesome KeVita) in mason jars, and our spicy garlic-infused popcorn in thrift store mugs that my house already owned. It worked beautifully.
KeVita love. (Stay tuned for TWO recipes for KeVita mocktails. This probiotic beverage has straight up changed the way I digest, and tastes awesome as hell. Drink it daily, for reals! Your guts will thank you)
Biggest shout out ever to this beautiful woman. Melissa has TIRELESSLY worked with me on this cookbook and party combo and has been patient, loving, and hilarious. She busts her ass more than anyone I know and the result is delicious, delicious granola, bar bites, and crackers. Support her, for goodness sakes!
An hour before go-time, trying to breathe all the goodness in. These flowers were the first I’ve ever bought, and they tied the whole table together. I’m making a note of this for the future.
(Curious about our menu? Check it out! dinner menu)