Sunday, December 21, 2014

Recipe Redux: The Flavor Bible Mushroom Walnut Polenta Appetizers

A post-year celebration is due, because Recipe Redux has been taking over your feed on the 21st and 22nd of each month, for 42 months now!! And since 'tis the season for (drinking) party games, we were each challenged to grab a cookbook on page _42 and make it healthier.

So I dug through all my cookbooks, and then I went home home and dug through all my mom's cookbooks and couldn't find any recipe that fell on a page "42" that inspired me, nor that I could improve. Because I do not take cookbook buying lightly, and if it's in my house, it is trustworthy and healthy (my definition of "healthy" that is…). I savor cookbooks and literally read them front to back. (Whether I actually make the recipes, or follow them is debatable). (Have I mentioned that baking is not my forte?)

I know that my strengths lie neither in creating nor following recipes, but rather in improvising with what's at hand. That's why I bought my new bible. Literally. the Vegetarian Flavor Bible. 

And what do you know, page 242 contains one of my favorite vegetables, the earthy mushroom. A polarizing plant, I adore shrooms for their unami (meaty) taste, pliable texture and versatility. Now the deal with the Flavor Bible is that it recommends not only how to cook each food, but also what to pair it with. Pairings are ranked by how many experts would recommend it. 

One multi-pairing stuck out to me because no way have I ever mixed mushrooms and nuts. 

Mushrooms + Garlic + Leeks + Lemon + Walnuts 

And then above, it was highly recommended to pair mushrooms with polenta. (And I didn't have leeks on hand, so I used scallions. What did I just say about following recipes? Can't even follow a damn improv!)

So I decided to whip up an appetizer (because my dad loves appetizers. And then I ended up working 'til 6:30 and totally missing his dinner. Sorry dad! They're good as leftovers I swear!). I added dried porcini mushrooms because a little goes a long way in enhancing the flavor of plain ol' crimini mushrooms. It's actually super quick to whip up. You'll be teasing appetites in under 35 minutes.

Mushroom Walnut Polenta Bites 
Serves 8
  • 1/2 oz dried porcini mushrooms
  • 6 cups water 
  • 2 cups polenta 
  • 1tsp salt 
  • 1 Tbsp olive oil 
  • 4 cloves garlic minced
  • 3 scallions, chopped
  • 8 oz brown baby bella crimini mushrooms
  • 1 tsp sea salt
  • 1/2 cup toasted walnuts, chopped
  • Juice of 2 lemons
  • Chopped chives (optional garnish)
  1. In the morning or before you start making your meal, soak the dried porcini mushrooms in a bowl of water for at least 30 minutes. Rinse, roughly chop and set aside. 
  2. Bring water to a boil. Add salt and polenta. Simmer for 20 minutes, stirring occasionally. 
  3. Heat olive oil over med-high heat in a cast iron (or thick bottomed) skillet. Add garlic and scallions, and cook until lightly brown. 
  4. Add crimini mushrooms and sea salt. 
  5. Saute, stirring occasionally, until mushrooms begin to brown 
  6. If it's been 20 minutes, remove the polenta from heat and smooth with a rubber spatula onto a baking sheet. Let sit until mushrooms are done. 
  7. Add walnuts and lemon juice to mushrooms. Cook for 5 more minutes
  8. Cut polenta into squares, and top with a spoonful of mushroom + walnut mixture. 
  9. Serve with chopped chives!
Note: You can also make the polenta the morning of, so all you have to worry about when you get home from work is sautéing this mushrooms. easy peasy. 
I do recommend these cookbooks, and sticking to their recipes as much as you possibly can:

For delicious recipes and meal inspiration:

For technique:
What's YOUR favorite cookbook? 

Friday, December 19, 2014

Holiday Love List: Eating, Reading and Detoxing

Because this is what the holidays are all about right?
Reading: Since it's almost that (awful) time of the year again, when resolutions and weight loss gimmicks abound, take a moment for a scientific look at the pseudoscience of Dr. Oz: "For recommendations in The Dr Oz Show, evidence supported 46%, contradicted 15%, and was not found for 39%." Worse than 50/50 chance there folks. And since we believe in open access and sharing the real evidence, you can read the entire study on recommendations made by doctors on TV here. 

(And if you haven't seen this brilliant John Oliver episode on the good doctor, stop what you're doing and watch it now). 
Cooking: Every drool-inducing recipe in The Forest Feast Cookbook. You should really pick this gem up. Gorgeous photos + watercolors, super simple yet delicious recipes. It'd make a great last-minute gift! 

Moving: Because Ragnar SoCal Ultra training starts next week, I'm running. Luckily, Wyoming is one of the most gorgeous/stark places to do just that. Nevermind that I'm running in the middle of the road (thank god there is NO traffic). If anyone wants to drop some ultra training knowledge on my, I'm all ears. Please?
Detoxing: But not the kind that you think... (PS juice cleanse detoxes don't work. Period. End of Story. Good-bye. Stop. Read this). Yes, I'm actively cutting back on the alcohol a bit over the next two weeks, but much more importantly, I'm going to spend some serious non-computer, non-phone, digital detox time for Christmas. Because your brain needs a reset, and while I should do this more often, starting somewhere is better than never starting. I'll let you know how it goes. Who else is giving presence this holiday season?

Happy holidays from me to you! Leave a comment below about what you're loving these days!

Monday, December 8, 2014

Rum Raisin Chia Pudding

 By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Want a naturally sweet holiday dessert? Reach for California Raisins. These tasty little dried grapes are not sweetened, plus there's fiber and iron in them too! If you'd rather skip the dessert route, they also make an-the-go snack that will never hurt your wallet--of all the delicious dried fruit out there, raisins are consistently the cheapest.

But you should really add them to your dessert. Preferably with rum...

Confession: I've never eaten rum raisin ice cream. But I'm pretty sure this is better. Chia seeds create this fantastic tapioca-like consistency but have WAYYYYYY more nutrition than any other dessert out there. Holler at me if you love Omega-3s and fiber! Add rum-soaked raisins and this boozy dessert is a sweet ending to your night:

Rum Raisin Chia Pudding
Makes 1 serving
  • 2 oz spiced rum
  • 1/4 cup California Raisins 
  • 1 cup almond coconut milk
  • 2 1/2 Tbsp chia seeds
  • 1/4 tsp vanilla
  • 1 Tbsp maple syrup (optional)
  1. Soak raisins in rum. Preferably for 24-48 hours.
  2. Combine non-dairy milk, chia seeds, vanilla and maple syrup. Stir well. Set in refrigerator to set for at least 1 hour. 
  3. Top chia pudding with rum raisins. Enjoy!
How do you eat your raisins?

Monday, December 1, 2014

Healthier Salads Ahead: TofuBaked Giveaway

 Let's be serious. Unless you have a EZ Tofu Press, tofu can be tricky to get right in your kitchen. It's soggy texture turns most people off, and it takes time and practice to get it just right. And sometimes you just don't have that time. So I was pretty excited when Nasoya sent me samples of their new TofuBaked. Marinated and fully cooked, TofuBaked is ready to be added to a salad or a tasty Bahn Mi sandwich--without the draining of pressing. Plus, it's two tasty flavors (Sesame Ginger and Teriyaki) are just calling to be tossed in a stir-fry, adding 32 grams of protein to your dinner!

 Especially with holiday madness settling in, I'm all for more quick, easy and healthy meals. My go-to salad? Arugula + TofuBaked + Sauerkraut + red chili flakes + lemon vinaigrette (lemon juice + olive oil + garlic + sea salt).

I'm giving away 2 coupons for free TofuBaked to 1 lucky winner. Just comment below on what your favorite salad topping is and you're entered! 
  • Contest runs from 12/1/14 7AM MT to 12/5/14 7AM MT
  • Contest open to US Residents only
  • For an additional entry tweet: "Enter to win @ElizabethEats @Nasoya #giveaway" 
Good luck!

Friday, November 21, 2014

Recipe Redux: Giving Thanks for Food Memories

This Recipe Redux theme was ridiculously hard for me. Not because I wasn't inspired. Not because food combinations and recipes couldn't come to me. But because how could I choose just one food memory that I am thankful for to write about??

Growing up food was love and I have infinite memories of cooking and eating with my mom, dad, sister and grandparents. Cinnamon rolls (rested overnight of course) for Christmas and Dad's birthday. The most decadent three-layer brthday cake served for every birthday (and even better as breakfast the next day). Deep dish spinach stuffed pizza, crockpot stews, that one time mom snuck tongue into our soup and we thought it was tasty until she spilled the beans. Puffy pancakes, buckwheat pancakes, plain ol' pancakes. Garlic and Parmesan popcorn while watching a classic movie.

Then there was when I first started to be vegetarian around age 13 and discovered the goodness of hummus sandwiches. How amazing brownie mix--heck all food--tastes while on a month-long backpacking trip as a 14 year old. Moving to Thailand and honing my enviable tolerance of spicy food. The best Pad Thai of my life whipped up in 5 minutes flat from a cart on the side of the road. Infinite dishes of Som Tom. a surprise birthday party at hot pot where I felt loved in a place outside my comfort zone.

Then falling out of love with food and using it as a way to control my feeling about my body and it's size. And losing countless memories I can never regain of my life (food included). A time of sugar-free jello, fat-free PB and Ensure, every calorie counted.

The disordered eating and diet food consumption sadly continued into my freshman year of college until one day I got sick of sugar-free, fat-free CoolWhip and went back to eating real food to fuel my newfound (and short lived) crew pastime.

I started to reading more about nutrition, and eating plant-based as I switched from a Neurobiology/Genetics major into the Nutrition program. I wanted to learn how to fuel athletes and help others heal their relationship with food. I discovered Boston's food scene, got tight with Slow Food, local food and good food. I started exploring new cities mouth first, through words/reviews/critiques of close friends and anonymous critics. I began to talk to real clients about food, their relationship with food and their own food memories. I started writing more about food and nutrition and conjuring up nostalgia, while creating my own new food memories. At meals shared by great friends, and great chefs. And I give thanks for them all.

But I don't have many food memories I have created myself. Or should I say exceptional food memories of food I've created myself (I still have nightmares about some vegan baking I've attempted). So I'm taking a professional culinary course to learn/refresh my kitchen skills in an attempt to begin to create and share more food memories that start in MY kitchen. 

Until that happens, I'll share a comforting recipe from someone much wiser (and better at cooking) that I. My Mom's Split Pea Soup. A soup made for cold November and December days. 

What is your favorite food memory?

PS: The winner of my EZ Tofu Press Giveaway is.... Jane Dough. Follow her on instagram for drool-worthy baked goods! 

Monday, November 17, 2014

EZ Tofu Press Giveaway

You know you're a vegetarian have used textbooks to press water out of tofu... #vegproblems. But seriously...

The makers of EZ Tofu Press contacted me a couple years ago to see if I wanted to try out their handy-dandy water extractor and of course I said yes. And when they emailed me last month to see how it was holding up and if I wanted to do a giveaway I said Yes Please! This little device is a kitchen staple for me. It's held up for two years and I use it weekly. Because no one wants soggy tofu. Without excess moisture tofu fries and bakes better. It crisps up and is overall more appealing--to even non-vegetarians. It takes under 15 minutes to press water out of firm or extra firm tofu, so you can chop veggies and get your marinade ready while the EZ Tofu Press is working away. It's also dishwasher safe!

While it looks like a tofu torture device I assure you nothing was harmed in the making of this meal.

Ready to torture your tofu? Make more delicious meals? Save on paper towels? Limit damage to textbooks? Razzle dazzle your holiday guests?

Comment below on your favorite tofu dish to make and one lucky commenter will receive their very own EZ Tofu Press!
  • Giveaway open to US Residents only
  • Giveaway runs from Monday 11/17 8AM MT to 11/21 5PM MT
  • For one extra entry, tweet or post to Facebook: "Enter to win @ElizabethEats EZ Tofu Press #giveaway!"

Just can't wait? Check out EZ Tofu Press on Amazon. 
Disclosure: I was not compensated for my time or this post. I was given an EZ Tofu Press for free two years ago. Have a question, ask!

Friday, November 7, 2014

Nutrition Musts: Research Digest

With nutrition the constant hot topic, and everyone (and their mom) proclaiming themselves a "nutrition expert/guru/savant/messiah" it's hard to know who to trust and what to believe. Is meat bad for you? Will artificial flavors,dyes and preservatives kill me? I want the Omega-3s in salmon, but what's a sustainable fishing method? and do I have to worry about mercury? WHAT THE HELL SHOULD I EAT??
Research comes out, media hype ensues, truth gets lost. Wash, rinse, repeat.
As a nutrition nerd I love reading full length peer-reviewed studies and picking apart the research methodologies. But it's not quick, it's not easy and it definitely isn't for everyone.

That's why I am every so thankful for This powerhouse team of PhDs compiles the latest research on nutrition and fitness and gives you an unbiased answer to whether or not you should take/eat/enjoy a multitude of foods, supplements and fitness routines.

Just when I thought their product (which is almost all available online for FREE) could get any better, they outdid themselves. The Research Digest - ERD is a game changer in the best sense of the word.

What is ERD exactly? It's a monthly digest which helps you easily digest new and relevant research. Each month ERD scours over 8 recent nutrition and supplement studies, breaks them down and delivers them to you in an easy to follow format

DOES IT GET BETTER? YES IT DOES! For the next few days, membership to ERD will be available at a special 20% off introductory sale. By subscribing to ERD you get:.
  • 8 in-depth reviews on the latest nutrition research
  • An op-ed (a fantastic piece of Dr. Yoni Freedhoff for the first issue)
  • A monthly Q&A with a nutrition or fitness researcher

So if you love nutrition, fitness and/or research, care about facts, and are short on time (or just want to hear another opinion) ERD is a must. Check it out and let me know in the comments what you think!

**note: I was not paid by and don't receive any kickback if you sign up. I'm just obsessed with it.  

Sunday, October 5, 2014

Penne alla Vegan Vodka Sauce

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
I eat out a lot. It's getting to be a problem. (I signed up for a professional culinary course, just to force myself to cook more. A little drastic/expensive? Yes. But I think it will be worth it). My preference is always Thai, Mexican, Ethiopian or Middle Eastern cuisines. But my boyfriend's favorite is Italian. He could eat pizza and pasta twice a day for the rest of his life and be happy. This is not an exaggeration. Italian isn't the friendliest for those of us who can't eat dairy without running immediately to the bathroom, but I'll take one for the team and have my olive oil drenched pasta while eying everyone else's delicious meal.

October is National Pasta Month, and I'm  not going to lie, pasta is a staple in our house, not just because Jesse loves it, but because it's so fast to whip up. You really can't go wrong with pasta + veggies + beans,and it never takes over 25 minutes.  Hello weeknight savior! It taste great, and it's a balanced nutritious meal. So when I found out there was a pasta Recipe Redux contest, I knew I had to up my cooking ante and try something I've always admired, but haven't tasted since before the age of 12.  Don't worry--Jesse has had both regular and this version of vodka sauce and this gets his thumbs up.

Before we get to the recipe, let's talk about the vodka in vodka sauce. Pretty sure I ordered this as a small child just because alcohol sounded cool and grown up. While I love Bloody Mary's now, the thought of eating vodka and tomatoes together still sounds a little strange... Thanks to food genius, Kenji Lopez-Alt, I now have the answer. You must check out his full explanation and experiment, but in short, vodka adds heat and a sharp note to balance out the sweetness of the tomatoes and the creaminess of...cream... So if you won't have vodka in your house, it's not the end of the world. But you should really have vodka in your house.
Plus, the alcohol almost all burns off, and you're left with 100% whole grain pasta, baby kale and mushroom goodness covered in delicious, decadent vodka sauce. 

Penne alla Vegan Vodka Sauce with Baby Kale and Mushrooms
Makes 4 servings

  • 12 oz 100% whole wheat penne pasta, dry
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes with garlic, canned
  • 14 oz diced tomatoes, no salt added, canned
  • 1/2 cup vodka
  • 2 Tbsp nutritional yeast
  • 8 oz mushrooms, sliced
  • 1/2 small clamshell baby kale (about 2 cups) 
  • 14 oz can white beans drained and rinsed 
  • Pinch of sea salt
  1. Put water on to boil for pasta. 
  2. Blend cashews and water until it's a fine puree. Set aside.
  3. In one pan, start sauteing mushrooms
  4. In a second pan, saute onions with olive oil and red pepper flakes until onions turn translucent. Add in garlic and saute for one minute. 
  5. Add in both cans of tomatoes and vodka. Reduce heat to a simmer for 7 minutes.
  6. If your water is boiling by now, add pasta to boiling water, and cook according to package (usually 9-11 minutes). 
  7.  To sauteed mushrooms add white beans and kale. Simmer for 1 minute, turn off heat and cover.
  8. To tomato sauce, add cashew puree and nutritional yeast. Stir.
  9. Plate pasta and vegetables, and cover with vodka sauce. Enjoy!

Want more healthy pasta dishes? Start here:

Thursday, October 2, 2014

Stop! Smoothie Time!

When Heather from Williams-Sonoma asked if I would be interested in answering some questions about smoothies, I said hell to the yes. I start almost every day with a smoothie. Whether it's a post-workout high protein shake, or a green-rich meal smoothie, smoothies are a key part of my morning routine.

1. Most people who don’t own a juicer but own a blender really enjoy creating smoothies. What is a smoothie recipe you like to create and why? Do you like creating a smoothie consisting of fruits and veggies?

Personally, I'm all about the smoothie. I'll enjoy a green juice here or there, but since I don't own a juicer, I mostly stick to smoothies. Nut Milk + Protein + Fruit + Greens = Your ultimate smoothie combo. Let me break it down a little further fr you: 5 Essential Ingredients Every Smoothie Needs Obviously, all my smoothies have Vega One or Vega Sport Performance Protein in them. But you can also stick to a hemp or pea protein. Get crazy and experiment with flavors. The worst thing that can happen is you'll have to dump it down the drain and start again. Not the end of the world. Pinterest is one of my favorite places to find AND save my favorite smoothie combinations.

2. Green juices and smoothies seem to be very popular, but could be a little scary because of the color. What are ingredients you suggest someone using in a green smoothie? Is there a green smoothie that you love?

The first time I heard of a "Green Monster" I dismissed it, because how the heck could that taste good?? Finally, I bit the bullet and added some spinach to my smoothie. It blew me away that you can't even taste it! On days when I'm running around, and possibly eating out a lot, I love starting my day with at least a handful of greens so I know I'll get some veggies it. Green smoothies are basically a veggie insurance plan.

To make green smoothies taste good, add a hunk of ginger. The heat will eliminate all grassy tastes. Or stick to one of these foolproof smoothies.

3. There are so many different brands of juicers and blenders, and depending on the equipment you choose it can make the same ingredients taste differently. Why do you prefer to use a blender vs. a juicer?

Blend it baby! I'm all about my blender. (and no, I don't have a vitamix yet. Anyone want to hook me up with one?) Though, after looking at this list of juicers, I might have to add one to my wish list...Sure would be cheaper than buying them out!

What are YOUR smoothie secrets?

Friday, September 12, 2014

Love Lists: Now with more cowbell

Howdy folks!

Here's what I'm loving:

Moving: With November Project Denver of course. It was heartbreaking leaving the November Project Motherland and leaving that tribe. Luckily, the mile-high tribe is really really cool. I got to lead them today, which made my life. (and heals the sadness that I didn't get to climb a 14er with my positivity award). I wrote a recap of today (which includes a cowbell app you simply must download).
Eating: Everything and anything Oh, Ladycakes makes. This woman not only makes the most delicious food, she's also the sweetest human being. You should follow her blog ASAP. (ok fine, need more convincing? Saveur Editors may have named her Best Original Recipes out of ALL the food blogs in the world).
Drinking: A lot of beer still. (can't stop won't stop). When I'm not drinking beer, I'm probably sipping on tea or kombucha or another alcoholic beverage. This kombucha from Boulder not only has the best name (rowdy mermaid?? genius), it's also effing delicious.
Wearing: Don't worry--I'm not about to go all fashion blogger on you. I just think you need to know about Yesler. This brand-new athletic company just launched their KickStarter to get their American made sports apparel into your hands. I wear athletic clothing 75% of the time (true story: I don't own a pair of jeans) and I'm so happy to finally be able to support a high-quality, fashionable athletic wear company that doesn't export their labor.  
Reading: Micah Risk's cover/story in Runner's World of course I don't subscribe to any magazine, but the Runner's World redesign is great, and they have one of the most badass/kind/strong/healthy/plant-based/superwomen of all time on the cover. Snag a copy.
Cooking: I've already admitted that I'm an awful baker. I'm also a good--not great--cook. I want to move from the good realm into the oh-my-god-give-me-more status of cook. So I've signed up for Rouxbe's Plant-based Professional Culinary Certificate program. My friends Emma and Tara did it last semester and their photos of fresh-made pasta made me drool. You can never have too much pasta in your life, so I'm upgrading my kitchenware and diving in. Wish me luck!

Lastly, some good news: Exercising for just 5 minutes a day has benefits. Don't think you have to be running ultra marathons or working out 6 days a week. Everyone starts somewhere and it's best to start small.

Tell me ONE thing you loved this week!

Thursday, August 21, 2014

Recipe Redux: S'mores Protein Bites

I've been really wanting a s'mores lately. They scream summer to me. Unfortunately two things have gotten in the way:

1. I haven't been camping yet this year. This is a travesty. I'm amending this situation this weekend, but I have no patience and couldn't just hold out for a mere two days. 

2. I love gummy foods (bears, worms, strawberries, cherries, sharks, fish, mallows, you name it), and gelatin makes me sad. Not saying that I've been avoiding the gummies, but I've been thinking more and more about them. 

Solution? Make a s'mores "granola bar" to match this month's Recipe Redux theme. Except add protein, so they aren't just a sugar bomb. And give Dandies Vegan Marshmallows a shot. Problem solved.

S'mores Protein Bites (Vegan)
Makes 24 balls
  • 1 cup old-fashioned rolled oats
  • 1/2 cup protein powder (I used Vega Sport Performance Protein Chocolate flavor)
  • 1/2 cup semisweet chocolate chips (non-dairy)
  • 1/2 cup vegan marshmallows (or omit, or use regular. your choice) 
  • 1/2 cup Annie's Bunny Grahams
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup 
  • 1 teaspoon vanilla extract
  • A pinch of salt 
  1. In a large mixing bowl, hand mix all ingredients together.
  2. Using your hands, roll into bite-sized balls. 
  3. Eat as a sweet ending to your day, pre-workout, mid-hike, whenever!
You better believe I'm bringing these bites AND my bag of vegan marshmallows with me this weekend. Guess what--they taste even better than the OG version. Win-Win
Want more bars and bites? Look no further:


Friday, August 1, 2014

Weekly Love List: 8.1.14

I'm not good at writing love letters but I do adore lists. This is what I'm loving this week:

I found a vegan croissant and my day was made. It's the little things people. Thank you Beet Box Bakery for making that happen.
Post-college I've discovered my affinity towards beer. (Yup, I was one of those pain-in-the-butt "vodka soda" girls before).  Still not an IPA fan, but session/stouts/porters/blondes are my jam. Fortunately, we now live in the mecca of beer brewing (and drinking). Trinity Brewery near Colorado Springs blows my mind. Cucumber ale. Seriously. amazing.

When I'm not attempting to become BFFs with everyone at November Project Denver, I've been trying out Core Power Yoga Sculpt. Holy hard yoga class. 5 pound weights never hurt so much.

The two greatest magazines to grace the month: Thrive and Cherrybombe.*
Thrive Magazine is a publication by Brendan Brazier, the formulator of Vega and all-around great guy. He's the humblest founder I've ever met and a huge reason I started working with Vega. The magazine features some names you may know. Just Venus Williams, Flo Master, Cameron Diaz, NBD.

Cherrybombe celebrates women who love food. HELLO! This issue is on Girl Crushes, starting with the one and only Ruth Reichl. If you're a woman who loves food (or love women and food?) order it. 

 My Janji shirt. Not only are their designs great, but every piece of breathable, sweatable, comfortable clothing you buy, gives a person a WHOLE YEAR OF WATER. You're going to buy athletic clothes anyways, make it help someone else.

Two amazing nutritionists redesigned their websites this week and you really need to go check them out:
1. Kara Lydon, the Foodie Dietitian. A dear friend of mine. I put 150% effort into getting her to move to Denver with me. She's got some cool things going on in Boston, so I'll let this failure slide. Her recipes and images will make you straight up drool. If you're looking to improve your relationship with food, hit her up. If you're a food company, looking for a rad RD, also email her.

2. Emma Cutfield, Emmamazing. Emmamazing will some day be the word that replaces "amazing." Not only is Emma an expert in sports nutrition (especially for runners) but her recipes are superb. She's also one of the sweetest people you'll ever meet. I feel so lucky to call her a colleague and friend. 

Ok, I know I need to get better at blogging, at my website, at this. One small step at a time. Thank you for hanging in there for this journey.  

Monday, July 21, 2014

Bourbon Salted Caramel Boozy Milkshake

Now that we've settled into our new home (helllooooo Rocky Mountains), I'm doing my favorite thing: exploring new neighborhoods, restaurants, bars, shops, yoga studios, and workout tribes.I have a lot of catching up to do on this blog and a ton to share. But before I get back on that train, let's talk about Boozy Milkshakes.

They call out my name from bar and dessert menus. And since I'm dairy challenged (and keep a plant-based diet) I have serious FOMO. So being an awful baker, when I heard the Recipe Redux theme this month was liquor-based, I headed to the blender instead of the oven.

The result was ridiculously good. Like I-want-to-eat-this-every-night good. Like "I can't believe this has 15 grams of protein and 2 servings of greens" good. Like I-should-start-my-own-healthier-boozy-milkshake-food-truck good. Anyone in?
Yes, I said healthier. Not going to shout from the rooftop that this is "healthy." It's a delicious dessert, that's a little lower in sugar, higher in protein and has more greens than any other milkshake you'll find. It's dairy-, gluten- and soy-free if you're interested.

Bourbon Salted Caramel Boozy Milkshake 
Salted Caramel Sauce
  • 1 cup coconut milk (the kind in a can, not lite)
  • 1 cup cane sugar
  • 2 Tbsp bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
1 Milkshake
  •  3/4 cup unsweetened almond milk
  • 3/4 cup vanilla non-dairy ice cream (I used NadaMoo from Whole Foods)
  • 1 serving Vega Protein Smoothie Viva Vanilla 
  • 1 Tbsp Salted Caramel Sauce
  • 1-2 ounces Bourbon (depends on how boozy you want)
  1. To make the salted caramel sauce, mix coconut milk and cane sugar together over low heat until the sugar dissolves. Simmer for 20 minutes, stirring occasionally (we're not going for burnt caramel here). Add sea salt, bourbon and vanilla extract an simmer for 5 more minutes.  Take off heat and store. 
  2. Blend milkshake ingredients together. 
  3. Enjoy!
How do you use liquors will cooking and baking?