Minutes turn to hours and hours turn to days. The days are rapidly slipping by! Gone is our going away party, that seemed so far away. The packing has begun. We are cramming in as many things as possible before that last hour, because we want each moment to count. As I pack, my daughter’s snuggle alongside one another on our bed. I’ve taken so many of photos of them in this same position, but this time marks a certain memory. This will be one of the last times in our home with them being so little. I want to capture every moment of their innocence. Tomorrow will be a new memory, and today’s will slowly slip away. A picture is worth a thousand words!
Author: Gnoshandknots
Peanut Butter & Chocolate Expresso Zombie Bars
It’s all about cardio! When the zombie’s come to take over, you’ll need the stamina and energy this bar can provide to fight them off. They’ll want some too; they’re so delicious.
ZOMBIE BARS
(yield: 6 bars)
Ingredients:
1.5 oz. chunky salted peanut butter (I’m partial to Trader Joe’s)
6 tsp. filtered water
2 oz. dark chocolate chips, lightly ground
4 tsp. organic cane sugar
2 tsp. safflower oil
1 Tbsp. ground flax meal, heaping
1 pinch sea salt
1 tsp. vanilla powder
1 oz. gluten free oats
1 tsp. arrowroot powder
1 Tbsp. expresso beans, grind well
1 Tbsp. chia seeds, heaping
2 oz. dark chocolate chips
Directions:
Preheat oven to 350 degrees. You’ll need lined parchment and a sheet pan.
1. Two bowls. One wet & one dry. Whisk together pb, water, and oil in one bowl. In another, mix together remaining ingredients, except for the 2 oz. of chocolate chips. Combine wet to dry, and mix thoroughly.
2. Place bar mixture onto parchment and with your hands, flatten to 1/2 inch in height and form a rectangle. I like to use a bread loaf pan, if it’s available.
3. Bake them at 350 for 45-50 minutes. Allow to cool on the parchment, on a cooling rack. While they are cooling, melt the 2 oz. of dark chocolate chips. With a spatula, spread on top of cooled bar. Allow this to cool for another 15, and then refrigerate until chocolate has hardened. Once the chocolate has hardened, you can leave them in a covered tupperware and they will last for 5-7 days, unrefrigerated.
Mattress Masseuse
I say, turn off that television and spend your time more wisely developing deeper relationship with your loved ones.
I get relaxing. I get zoning out because you’ve had a long day. But what do you get from a television that gives back? It’s a distraction from what is really more important and it keeps you from goals and ambitions.
I would much rather wind down my day with Mattress Masseuse; the massage head rest for your bed. Make your time with your significant other more about each other and less about what’s happening on that box!
Mattress Masseuse; happy beginnings!
Ricotta & Lentil Phyllo Triangles
This was a total experiment gone right. These Ricotta & Lentil Phyllo Triangles are wonderful alongside Garlic Roasted Brussel Sprouts and Grilled Polenta with a light Coconut Curry Sauce.
RICOTTA
(yield: 1/2 cup)
Ingredients:
4 oz. extra firm tofu.
1/2 Tbsp. yellow miso
1/2 Tbsp. tahini paste
1/2 tsp. umeboshi paste
1/8 cup nutritional yeast
Directions:
1. Add all the ingredients into a bowl and mash with a potato masher until lightly chunky and the ingredients are well mixed. Set aside.
LENTILS
(yield: 2 cups)
Ingredients:
1 cup dried lentils
1 vegetable bouillon cube
2 cups water
Directions:
1. Pick through and wash lentils before cooking. Place lentils and bouillon cube into a pot along with water. Boil for 5 minutes and them simmer until tender; about 25 minutes.
TRIANGLES
(yield: 12 triangles)
Ingredients:
parchment paper
1 1/2 rolls of phyllo dough, room temp.
1/2 cup olive oil + 1/2 cup more for brushing on phyllo
1/4 of a white onion, diced
1 Tbsp. dried basil
2 cloves garlic, diced
2 Tbsp. crushed walnuts
1 Tbsp. sea salt
Directions:
Preheat oven to 350 degrees.
1. Saute onion and garlic in 1 Tbsp of olive oil until tender. Add basil, crushed walnuts, and sea salt. Saute for 5 more minutes. Add ricotta to this mix along with cooked lentils.
2. If you have never used phyllo, you want to make sure you keep it covered while working with it, with a piece of parchment or plastic wrap so that it does not dry out. I like to take the 1 roll and unroll it completely flat. I then cut it horizontally in half so that I have two halves to work with . I keep the one half covered while working with the first half.
3. Take 2 layers of phyllo and brush with olive oil. Take 1 1/2 Tbsp of lentil mix and then begin to fold like you might an american flag, constantly forming a triangle as you go. If there are pieces not completely fitting, it is forgiving. Just tuck those in the best you can and then lay the completed triangle on a piece of parchment on a sheet pan with the fold side down. Lightly brush the triangle with olive oil with a pastry brush and a sprinkle of salt. Repeat this 11 more times.
4. Bake on a parchment lined sheet pan for 15-20 minutes or until golden brown in color.
* I mentioned that I served this with curried coconut sauce. It also goes well with pesto.
Spinach & Strawberry Salad with Poppyseed Dressing
SPINACH SALAD
(yield: 4-6 servings)
Ingredients:
1 Head of spinach, washed
1/2 red onion, sliced thinly
1 cup of organic strawberries, sliced
1/2 cup toasted walnuts
1 avocado sliced
1/2 cup of hearts of palm- OPTIONAL, sliced
DRESSING
(yield: 1 3/4 cup)
Ingredients:
1/3 cup agave syrup
1/2 cup apple cider vinegar
1 tsp. sea salt
1 tsp. dijon mustard
1 tsp. grated red onion
1 cup safflower oil
1 Tbsp. poppy seeds
Directions:
1. In a blender, combine all ingredients until throughly emulsified.
2. Mix together all Salad components into a bowl, and serve dressing alongside. Salad that is dressed, does not save well. This salad will hold up a second day if the dressing is served on the side.
Who Stole a Cookie from the Cookie Jar?
Gluten free little bundles of double chocolate chip cookies, and my cookie thief Tildy.
Live Life Intentionally
Time is one of the richest of commodities. Ditch your television. Spend time intentionally. Enjoy nature. Exercise. Invest hours in relationships: with God, spouse, friends, interests, and volunteering. If you want things to happen and they aren’t, change what you’re doing. Pursue passions and goals ambitiously. Remember laughter cures blues. Dance crazy. Don’t take life so seriously. If life throws some lemons, fling poo; as a dear friend would say. Crying is not for sissies, sometimes it’s necessary for gaining perspective. Build others up, don’t knock them down. Forgive when need be, and love often. Live simply because things become clutter and people are what’s important. Eat healthfully and break bread with others. A life lived intentionally is a life lived with purpose. Pursue happiness!
Curried Coconut Tempeh w/Veggies over Rice
I LOVE Indian food. It’s probably my favorite of all cuisines. Here is my rendition of Curried Coconut Tempeh with vegetable medley over rice. Because my three girls are spice sensitive, I can’t over season dishes. Feel free to alter this as you please.
TEMPEH MARINADE:
(yield: 2 cups)
Ingredients:
1 Tbsp. olive oil
1/4 cup soy sauce
1/2 cup water
1 clove garlic
1 tsp. ginger or 1/2 tsp. fresh ginger
1 tsp. mustard
8 oz. tempeh
Directions:
1. In a small bowl, whisk olive oil, soy sauce, water, garlic, ginger, and mustard. Place tempeh in a seal proof tupperware, and pour marinade over tempeh and allow to sit for 6-8 hours, refrigerated.
COCONUT CURRY SAUCE:
(yield: 2-4 servings)
Ingredients:
1 tsp. olive oil
1/2 white onion, chopped
2 cloves garlic, minced
1 1/2 Tbsp. curry powder
1 (13.5 oz.) coconut milk
1 Tbsp. soy sauce
1 Tbsp. maple syrup
1/2 tsp. sea salt
Directions:
1. Heat oil in sauté pan over medium heat and saute onions and garlic until tender. Add coconut milk, curry powder, soy sauce, maple syrup, and salt. Adjust salt as needed. Set aside.
RICE AND VEGGIES:
Make rice for 4 servings (which ever type you prefer) and set aside. Steam veggies. I like to use 1/2 yam, 2 cups broccoli, 2 cups cauliflower, and kale.
TOPPINGS:
Cranberries, cashews, sliced green onions, cilantro.
SAUTE TEMPEH
(yield: 2-4 servings)
Ingredients:
2 Tbsp. unbleached all purpose flour
1 Tbsp. cornmeal
salt and pepper
Marinated tempeh
Directions:
On a plate, mix flour and cornmeal along with salt and pepper. Take marinated tempeh from the tupperware and proceed to bread in the flour mix. On medium heat, in a sauté pan, brown each side of tempeh. Begin to make dish. Place sauce on plate, and rice on top of sauce. Place veggies and tempeh on plate and then garnish with cranberries, green onions, cilantro and cashews. Enjoy!
2
Oven Roasted Portobello Mushroom Sandwiches
Portobello mushrooms lend that satisfying meaty texture. This sandwich is one of my absolute favorites. With the sweetness from the red bell pepper sauce, the savory pesto, and the tangy mushroom marinade, it’s the perfect blend of flavors sandwiched between rustic focaccia rolls. Portobello’s are also natural sources for vitamin D!
MARINADE
(yield: 3/4 cup)
Ingredients:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp dried italian herbs or 1/4 cup fresh
1 clove garlic, minced
1/4 tsp. salt
dash pepper
1 tsp. mustard, dijon or yellow
2-4 portobello mushrooms (there is enough marinade to cover 4)
Directions:
1. Whisk together all ingredients into a small bowl and emulsify. In a 9 x 13 inch casserole dish, place the portobello mushrooms and pour the marinade over. Cover and refrigerate mushrooms for 1 hour or more. After marinating, place into oven at 350 for 1/2 hour, or until mushroom is tender.
BELL PEPPER SAUCE
(yield: 1 cup)
Ingredients:
1 red bell pepper, diced
1/2 cup white onion
3 small cloves of garlic, minced
1 medium sized tomato, diced
salt and pepper to taste
4 Tbsp. of water
Directions:
1. Saute onion and bell pepper in sauté pan until soft. Add garlic and tomato and and sauté for another 5 minutes. Season with salt and pepper. Place all ingredients into a blender along with 4 Tbsp. of water, and blend until smooth. Adjust salt and pepper as needed. Return to sauce pan and keep warm.
SANDWICH
(yield: 2-4 sandwiches)
You will need to prep or buy some pesto (see pesto post). You will also need some dark leafy greens and focaccia rolls. I like to use spinach. To add even more veggies, I will sauté some extra onions, red bell, zucchini, and yellow squash.
Ingredients:
2-4 focaccia rolls
pesto (pre-made or store bought)
1/2 red bell pepper
1/2 zucchini
1/2 yellow squash
1/2 cup onion
1 cup spinach leaves
salt and pepper to taste
Directions:
1. Toast focaccia rolls. Set aside. Sauté bell pepper, zucchini, yellow squash, onion. Season with salt and pepper .
2. Spread bell pepper sauce on one side of roll and pesto on the other. Fill sandwich with sautéed vegetable blend and place marinated mushroom inside along with spinach leaves.
Gracie
As we get closer to our adventures, we keep getting asked if we are taking our dog. It’s a funny question to me. We’ve had Gracie longer then we have had the girls. She will be 12 this October 12th; her golden birthday. Aside from the fact she has been having bits of ear and skin issues, she is still pretty youthful. I have no doubt that she will thoroughly love our adventures and being able to roam outside, and explore alongside of us.
GNOSHANDKNOTS 