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Monthly Archives: October 2011

Cookie Dough Lara Balls and More Rain….

Well it’s raining again… at least the rain is a warm rain, but not quite enough to get me jazzed enough to go dance in it…

Thankfully I’ve got my sweet rain boots to keep me fashionable and dry in this rain!

I’m also starting to think I need more rain gear workout clothes or something as we head more into fall and winter!  hmmm…..

Anywayzzzz… onto the good stuff!!

So, I am totally obsessed with Lara Bars, but they can be a bit pricey when you are trying to keep on a tight budget.  Thankfully, they are super easy to replicate, not to mention more wallet friendly!!

These lil guys are perfect for right before or after a workout, to take on the go as a quick snack to keep you satiated until lunch or dinner… you name it!

Cookie Dough Lara Balls

1 Cup Raw Cashews

12 Medjool Dates

1/4 cup Carob Chips

Pinch of Himalayan Sea Salt

– Process cashews until they are ground up into small pieces, but not a powder

– Add in the dates and sea salt, and process until almost incorporated

– Add in the carob chips and process until it starts to look clumpy

– Use a spoon and scoop out enough to fit in palm of your hand and form into a ball.  You can wet your hands to keep from sticking too much to your hands

Enjoy! and keep dry!

Question of the day:  What do you do when you can’t workout outdoors??

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Zucchini Pasta with Pumpkin “Marinara”

I have a confession… I’m in love… and it’s name is Spiralizer!!

I recently purchased a spiralizer, which was totally the best investment ever (besides maybe my juicer).  Basically you can take any vegetable, usually zucchini’s, and make them into a pasta like form!   It’s a fantastic way to incorporate more veggies into your diet, and if you are a major pasta lover like I am, but are trying to steer away from heavy carbs in the evening, then this is totally the perfect solution.

Best.thing.ever.

I’ve been using this thing like crazy, and experimenting with all kinds of sauces and so far this one is my best one yet!  Seriously in love with this sauce, I LOVE fall and pumpkin!!  I love that you can make Pumpkin both sweet AND savory, it kind of just morphes into whatever you want it to be.  Couple that with the fact that it’s also packed with nutrients (as most of my recipes are) and BAM! Total nutrition party in your mouth!!  (Check out my other post on Pumpkin for the nutritional benefits!)

 And here is the recipe:

Zucchini Pasta with Pumpkin “Marinara”

1 Zucchini – spiralized

Pumpkin “Marinara”:

Half a can of unsweetened organic pumpkin

2 medium garlic cloves

1/4 cup Apple Cider Vinegar

1/4 tsp Cinnamon

A little less then 1/4 cup of Nutritional Yeast

1 inch piece of fresh ginger

Himalayan Sea Salt and Pepper to taste

– Pour in Apple cider vinegar into the blender first

– Add remaining ingredients, blend away until all ingredients are incorporated into a smooth yummy sauce!

– Makes about 2-4 servings, depending on how much pasta you are using and how much sauce you prefer!

I added some lightly sauteed tofu with some basil, but you could add some beans, nuts, steamed veggies… the options are endless!

This can definitely be heated since it’s more of a cold dish.  Because, lets face it, when you think of fall, you think of warm dishes.

Ah-MAH-zing Vegetable Chili

Since I got back from my roaring weekend of sunny warm Los Angeles and San Francisco, it’s been doing nothing but rain!! The temperatures have also dropped to a more fall like feel.  Which I love, just minus the rain.  I don’t have all that much room in my little cottage so I can only really do my workouts out on my deck, so I’m not so much a fan of the rain!   I hear up here that during the winter months it does nothing but rain, so I’m going to have to come up with some creative workouts that I can manage to do in a tiny box like area.  Any suggestions??

In any case, this colder weather has struck up a strong desire for curling up in front of the fire with some hot cocoa and a blanket…. but since I don’t have a fire place I opted for a warming soup instead!  This soup was thrown together and ended up tasting Ah-MAH-zing!!  (my newest favorite word courtesy of my newest favorite show Happy Endings, anyone else watch it?? So hilarious!!)  I love to make soups because you can really put anything into it, load it up with veggies, beans, and even grains and it tends to last for about a week of lunches or dinners, for one person that is.

The other best thing about this soup is that it is packed with all kinds of vitamins and protein, so it keeps you quite full for  long time while also giving you some vitamin C and carotenoids to give you a nice glow 🙂  Really this should be called Power Glow Chili!

 Ah-MAH-zing Vegetable Chili

2 Tbsp Extra Virgin Olive Oil

1 can diced italian herbed tomatoes

2 Tbsp Tomato paste

2 Large carrots (chopped)

2 Large Garlic cloves

Half of a large white onion (chopped)

1 Yellow bell pepper (chopped)

1 Red bell pepper (chopped)

2 Cups water

2 cans Chili Bean Mix (although I used 1 can chili bean mix and about 1 cup of chick peas)

1-2 dashes cayanne pepper (the heat!!)

3 Tbsp dried Basil

Himalayan Sea Salt and Pepper to taste

– Pour olive oil into large pot, wait till it heats up a bit

– Add garlic and onion and saute until onions become translucent

– Add chopped carrots, and saute for about 5 minutes

– Add spices and tomato paste, stir around a bit, maybe 1-2 minutes more

– Add bell peppers, saute about one minute

– Add in tomatoes, and water and bring to a boil, then lower heat and simmer for about 30 minutes (continue stirring every 10 minutes or so)

– Add in beans and continue to simmer for about 15-20 more minutes (keep your eye on the carrots, they are going to be your marker for when the soup is done.  You want the carrots to become slightly soft, but not too soft)

Enjoy with some yummy rice crackers or a whole wheat baguette!

I’ve been enjoying this soup for lunch this week and it totally fills you up and warms you up too!  Delicioso!

What do you turn to when the weather turns cold??