No-Bake Chocolate Chunk Quinoa Bites

energybite1

First off, happy Halloween! Secondly, my office is in candy overdrive. We have a bit of a Reese’s and Kit Kat addiction around these parts, with 3lb bags constantly hiding in the office kitchen cabinet. So dangerous, and anyone who knows me knows that I have zero control in such scenarios.

To attempt to combat this dilemma, I concocted these little guys for you all to try. They really do hit the spot for when I’m craving something chocolate-y after lunch, yet are packed with protein and fiber, with as little sugar as I could get away with. The fact that they’re no-bake makes these a great little snack.

Stay tuned for more editions of these, because I’m in love and want to see what other kinds I can whip up!

energybite3

Ingredients
(Makes 12 bites)

1 cup white quinoa, cooked
1 cup quick rolled oats, uncooked
3/4 cup unsweetened coconut flakes
1/3 cup semi-sweet chocolate chunks
1/4 cup creamy almond butter
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp sea salt

To Make
To prep, line a baking sheet with parchment paper and set aside, then pour your coconut flakes on to a plate and set aside.

To begin making, pour your cooked quinoa, oats, almond butter, maple syrup, vanilla, cinnamon, and salt into a large bowl. Using your hands or a spatula, thoroughly mix ingredients until well incorporated. Once batter is complete, add your chocolate chunks and fold into the mix.

Using your hands, roll your dough into golf ball sized spheres and place on your parchment paper. Once you’ve rolled all of your dough, roll the bites once more into the coconut flakes until fully covered. Place back onto your baking sheet and set into the fridge for about 30 minutes.

Once chilled, store in tupperware in the fridge for up to a week.

energybite2

Advertisements

Savory Bread Pudding

breadpudding1.jpg


I’m a huge fan of sweet bread puddings, filled with raisins and cinnamon galore, but in this case I was in need of dinner, had a bag of spinach that was on it’s way out, and a baguette that could knock a burglar cold. In an effort to avoid as much food waste as possible, I decided to make something a little out of the ordinary that seemed like it would be a challenge to mess up. This tasty little delight is filled with ham, cheese, and all things savory and wonderful. It’s also boy-approved (if you’re needing to please the bae), and could easily serve as a breakfast option as well.

For anyone else ever looking into options for stale bread, check out this helpful little post. Next time I may do meatballs.


Ingredients
1 large baguette, stale (roughly 1.5 ft long)
3 cups 1% milk
2 large eggs
1 cup asiago (I used a blend of asiago of parmesan)
2 cups fresh spinach, roughly chopped
2 cups ham, shredded
1 tsp salt
1 tsp black pepper
1 tsp garlic powder


breadpudding2.jpg


To Make
Preheat oven to 375 and set aside an 8 x 8 baking sheet.

In a large mixing bowl, combine your milk and eggs, whisking until thoroughly mixed. Add in your garlic powder, salt, and pepper, continuing to mix well. Set aside your mixing bowl to cut your stale/hardened baguette into cubes. Be careful in doing so, as it’s very challenging to cut once the crust has been hardened.

Once cut, combine your bread into the mixing bowl and thoroughly mix, allowing the bread to soak up the milk. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the pan mixture

Spread this mixture onto your pan. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the bread mixture, as well as most of the cheese (leaving some to sprinkle on top). Once everything is fully incorporated and settled into the pan, add the remaining cheese on top then place into the oven for 45 minutes.

When fully cooked, the inside should be a little more gooey than cake, and the top golden brown.


 

 

Yoga Mat Cleaner

While I’ve been practicing yoga for nearly 10 years, I’m definitely a little lazy when it comes to cleaning my mat, and yeah, those things can get funky. My Sunday vinyasa class has an amazing smelling cleaner for community use, but there’s only one spray bottle, and about 30 students, so I usually get impatient and head home before giving my mat the cleaning it needs.

I had been wanting to make my own for a little while now, and since the ingredients used in it are so multi-purpose, last weekend I decided to whip one up!


yoga2.jpg


These two oils are great for a lot of reasons — tee tea is a natural antiseptic that can also be used as a topical treatment for conditions such as acne or fungal infections, and I like to keep the lavender on my nightstand, dabbing my wrists right before bed. The aroma knocks me out cold. Either can be picked up at Whole Foods or your local natural food section.

You’ll need:

  • 20 drops of tea tree oil
  • 20 drops of lavender oil
  • 1 small spray bottle
  • 1 cotton rag

There’s pretty much nothing to this little concoction, just drip the oil into your bottle, top off with water, and you’re all set! Mist your mat with the spray, and using a damp cloth to wipe down. Allow to fully dry before rolling back up, and you’re ready to go!


yoga1.jpg

Happy Weekend!

HappyWeekend.jpg
{image via}


Got anything fun going on this weekend? If you have a long weekend for President’s Day, you lucky dog, you. If not, no worries! You can still eat lots of candy and arrange pretty flowers in honor of Valentine’s/Galentine’s Day! Hope you all have a lovely couple of days, see you on Monday!


cct // 12 Successful People & Their Best Productivity Hacks

rkv // I’ve recently come to terms with the fact that I think I may have a very real sugar addiction. Once I get a craving, I physically and emotionally cannot say no. After looking into some book options, this guy and this guy seem like they could be helpful reads!

cct // Just in case you wanted to know the real reason behind that tiny pocket on your jeans!

rkv // I had no idea that I’m left brained

cct // Any CT friends interested in going to any of these glorious flower workshops?! I have been dying to go!

rkv // All the single ladies

cct // Missing our old little old 1 bedroom right about now, is that weird?

rkv // I’m newly obsessed with caramelized onions, and the look of this made my mouth water


 

Espresso Peppermint Brownies

brownies

If there’s one weakness I have, it’s dense delicious fudgy brownies. And in case you didn’t know, Dec. 8th is National Brownie Day, so we decided to pay our tribute. This recipe is pretty much as simple as homemade brownies get, and most certainly a crowd pleaser.


For the brownies:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 1 1/2 cups semisweet chocolate
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • eggs, lightly whisked
  • teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)

For the topping:

  • 4 large candy canes

To make:

Preheat oven to 350 and set aside an 8×8 pan lined with parchment paper.

In a heat-safe bowl, combine 1 cup of your chocolate chips (save the rest to add to the batter), butter, and oil, and place over a small pot of boiling water.

Once fully melted and slightly cooled, combine in a stand (or hand) mixer with your sugars. Mix well, then add espresso, vanilla, and eggs. Add your flour and salt mixture and blend until just mixed. Fold in your chocolate chips.

Place in the oven for 30-35 minutes.

While baking, prepare your peppermint topping. *Warning, this part is loud*

Place your candy canes into a plastic baggie, removing the air, and adding into a second baggie. With a rolling pin or hammer, gently break your candy into pieces.

Once your brownies have five minutes left in the oven, remove and sprinkle on the candy. Place back in the oven and finish baking.


Recipe adapted from Food 52

Mushroom Asparagus Risotto

risotto5

My appreciation for mushrooms has only recently developed. In fact, I think this is the first time I’ve ever cooked with them. For the longest time I would avoid them, mainly because their texture just didn’t do it for me. However, I’ve recently learned that if they’re covered in enough butter, garlic, and wine, I’m a very happy camper. Last week I was craving something rich and delicious, and this dish hit just the spot.

The original recipe I made (adapted from Pinch of Yum) yielded wayyy more servings than I needed — about eight total. Considering I’m generally over a meal after about three servings, eight was definitely over kill. I ended up making a whole lot of risotto cakes to keep my palette interested (to make — form little patties, dip in egg wash, cover in panko, pan fry, and serve with a side of Greek yogurt). A very tasty interpretation, if I must say!

 

INGREDIENTS
(makes about 4 servings)

3/4 cups arborio rice, uncooked
1/4 lb of bacon
2 cups vegetable broth
1/4 cup white wine
2 cups cremini mushrooms, choppped
2 cups asparagus, chopped
4 cloves garlic, minced
1/2 medium Spanish onion
2 tbsp butter
salt & pepper to taste
parmesan for garnish

TO MAKE
In a large skillet, cook your bacon over medium-low heat. Once crispy, allow the grease to settle on a plate with a paper towel. After it has cooled, chop roughly and set to the side to prepare the rice.

On medium-low heat, melt the butter to a nice sizzle. Add your garlic, onion, rice, and a splash of the wine. Allow to toast slightly before adding the rest of your wine and vegetables. Cook your vegetables down slightly before adding 1/4 of your broth.

The next few steps are all about watching your rice. Once it has soaked up the liquids, add another 1/4 of your broth. Repeat this step twice more until all of your broth has been added. This is should take about 20 minutes. At this point add in your bacon, a dash of salt and pepper, and mix well.

By now your rice is cooked and ready to serve. Top it off with some grated parm and dive in.

risotto4

Happy Weekend!

happy
{image via}

Happy Friday, loves. How has everyone’s week been? Has your personal clock settled into daylight savings yet? While I really don’t look forward to the darker evenings, I will admit that waking up to a brighter morning has been nice. I’ve been rising before my alarm on most mornings, which is so much more pleasant than the sound of an alarm. It also helps me to get a little more done earlier in the day on the weekends. I’m going to try to get to a morning spin class tomorrow. Considering I much prefer working out in the evenings, we’ll see how that goes! Hope you all have a beautiful weekend ahead of you. See you on Monday!

cct // A great way to make your flowers look pertty every time!

rkv // I can just never get enough chocolate chip cookie recipes, and this vegan one looks heavenly

cct // Can You Identify These Books By Their Covers?

rkv // When it comes to gym workouts, I want them to be quick and challenging (get me out of here!), so I appreciate this 2-minute ab routine

cct // Apparently yesterday was National Donut Day (wah, I didn’t get a donut!) – do you agree with your state’s “best donut shop”? I’ve never been, but I see a road trip happening soon! Also I can vouch for Glazed in Confused in Denver, SO good!

rkv // 31 songs from the early 00’s no woman will ever forget

cct // Need something interesting to do? What about participating in National Novel Writing Month? It seems like it could be a cool way to open up, think differently and give yourself some structure yet freedom with a new hobby. I just might have to give it a try…

rkv // 9 natural ways for a better night’s sleep

Pecan Pumpkin Muffins

pumpkin1

One of the first homemade goods I remember my Mom making me as a kid was pumpkin bread. I always looked forward to her whipping it up, and it became one of the first things I learned how to bake once I was old enough. Call me basic all you want, but I’ve been loving myself some pumpkin spice since 1993, okay??

While this recipe isn’t my Mom’s (I don’t know if that woman has ever made the same thing twice), it’s still wonderful and always reminds me of home.

pumpkin2

FOR THE MUFFINS
1 1/4 cup of all-purpose flour
1/4 cup white granulated sugar
1/2 cup light brown sugar, unpacked
1/4 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice
1 1/2 cups canned pumpkin (not pumpkin-pie filling)
2 tbsp vegetable oil
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup pecans, roughly chopped

FOR THE STREUSEL
2 tbsp butter, room temperature
1/2 cup light brown sugar, unpacked
1/4 cup all-purpose flour
1/4 cup quick oats

pumpkin3

TO MAKE
Preheat
oven to 350. To begin the muffin batter, use a stand mixer (or large bowl with a hand mixer) to combine the canned pumpkin, white & brown sugars, and vanilla. Blend until thoroughly combined. Add one egg, mix, add second egg, mix, then slowly add in the oil.

In a separate medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and allspice. Slowly add the dry mixture into the pumpkin blend until just combined. Fold in the pecans and set aside.

To make the streusel, mix the butter and sugar together. Once combined, slowly add in the flour and oats. The mixture will be crumbly, but not completely dry. It should be a pale brown, and you don’t want to see the white of the flour.

Using two spoons, scoop the pumpkin batter into a lined or greased muffin pan. It should make 12 medium-sized muffins. Sprinkle the streusel onto the muffins until the tops are just covered.

Bake for 24-26 minutes. Poke the center of a muffin with a knife or toothpick to check if done. If the knife or toothpick come out clean, you’re ready to take out of the oven.

Set aside for 15 minutes, then enjoy with a piping hot cup of coffee.


Recipe adapted from Skinny Taste

DIY Halloween Costumes

DIY-Popcorn-Costume-7-600x900

How adorable is this popcorn costume?? Have you seen Studio DIY’s collection of DIY costumes? It’s pretty much her fall goal to create as many adorable costumes as she can each year — and she’s on point, per usual! We’ve been girl crushing pretty hard on her creative ideas… especially because most of them are food related! Here are some of our favorites from past & present:

DIY-Milkshake-Costumes-6-600x900

Milkshakes


DIY-Strawberry-Costume26

Strawberry


DIY-Your-Wish-Come-True-Costume-600x900

Your Wish Come True


DIY-Cactus-Costume-17-600x900

Cactus


DIY-Ice-Cream-Cone-Costume7

Ice Cream Cone


DIY-Lisa-Frank-Costumes-38-600x900

Lisa Frank Unicorn


 

DIY-Burger-Costume-11-600x900

Cheeseburger


 

DIY-Apple-of-Your-Eye-Costume-600x900

Apple of My Eye


 

DIY-Pineapple-Costume2-600x900

Pineapple


 

fries-before-guys-costume-82-600x900

Fries Before Guys


 

 

Etsy Round Up // Vol 18

Happy August, friends! As you read this, I will most likely still be on the plane to Denver! I am going with my brother to get him settled into grad school there (so cool!). I have never been, and am super excited to check it out!

As usual, it was very difficult to curate only 6 items for our monthly round up, because everything is so amazing! As far as themes, this round up has a little less rhyme or reason that some in the past, but each piece is unique and beautiful none-the-less. Check out the beautiful items below:

il_fullxfull.668366094_9ba0il_fullxfull.408367585_cmqw

I have an unreal amount of tote bags – but this one is just so adorable! Perfect gift item as well 😉

il_fullxfull.681660792_mz0s il_fullxfull.744567061_lrl7

Removable wallpaper is as good as it gets for us apartment dwellers – and this shop has some amazing patterns! Accent walls here I come…

il_fullxfull.780788390_b618 il_fullxfull.758196334_h7gn

 

This gorgeous ring is a bit of a splurge, but think about how versatile it is! Something to save for this fall!


Hawkmoth Bandana 
Thanks A Million Reusable Tote
Bohemian Festival Earrings
Bright Eyes Removable Wallpaper
Botanical Candleblock
Black Diamond Mai Ring