happy holidays 2012

'Tis the season for a ridiculous holiday card from the roommate & I :)

May your holiday season and new year be full of love, joy & brains.
Happy holidays, everyone! 

southwest tofu scramble

Whenever my family is looking for a healthy hearty brunch option, we often make a tofu scramble- loaded with protein & veggies, you won't even miss the eggs

Ingredients:

• 1 block firm tofu- drained & pressed
• 1 Tbs. olive oil
• 1 soy chorizo sausage- chopped
• Any vegetables you have in your kitchen- chopped

• 1 Tbs. cumin
• 1 tsp. garlic salt
• a dash of salt & pepper
• 1 tsp. Tabasco hot sauce (optional)
• 1/2 cup shredded cheddar cheese (optional)

1.While the tofu is being squeezed, chop up the vegetables you have on hand- for example, we used onion, carrot, broccoli, red bell pepper & mushrooms, since that's what we found in the fridge
2. In a skillet, heat the olive oil & sauté the chorizo about 1 minute
3. Add all the chopped vegetables to the skillet & sauté until tender
4. Crumble the tofu with your fingers into the pan & season with all the spices & Tabasco
5. When the mixture is seasoned to your liking, sprinkle the cheddar cheese on top & let it get a bit melty before plating it up!

 Serve with a side of salsa & your mom's favorite, generic, frozen hash brown patty- yumm! :)

overnight apple raisin chia seeds

It might look strange, but chia seeds make a completely delicious, protein-packed breakfast on the go

Ingredients:

• 2 Tbs. chia seeds
• 1/2 cup rice milk
• 1/2 tsp. vanilla extract

• 1 Tbs. raisins
• 1/4 apple diced
• a drizzle of honey

1. Measure out all your ingredients
2. Place everything except the honey into a mason jar or glass bowl, give it a good stir & let it sit over night
3. In the morning, top the mixture with a drizzle of honey & gobble it down with a spoon!

spaghetti squash

Fall is the perfect time to enjoy seasonal gourds & spaghetti squash is one of the best!

Ingredients:

• 1 spaghetti squash
• your favorite pasta sauce
• parmesan cheese (optional)

1. While your oven is preheating to 400° F, slice the squash in half & scrape out the seeds
2. When the oven reaches temperature, place the squash cut-side down in a glass baking dish & fill it with about 1/4" water
3. Bake the squash for 40 minutes, or until it's soft enough that you can easily insert a fork into the rind
4. When the squash is ready, remove from the oven & use a fork to scrape away the cooked squash, which will fall away into noodle-like strands
5. Top with your favorite sauce & a little bit of parmesan cheese- dig in! :)

pumpkin seeds 2 ways

carving pumpkins is awesome and all, but let's not forget how delicious their seeds are too!

         
      For Salty:                                                                             For Sweet:            

• pumpkin seeds
• sea salt
• ground pepper (optional)

• pumpkin seeds
• 1/4 cup brown sugar
• 1 Tbs. cinnamon
• 1/2 Tbs. nutmeg
• 1/2 Tbs. pumpkin pie spice

1. After carving your pumpkin, separate the seeds from the rest of the pumpkin goo
2. While the oven is heating up to 400° F, rinse the seeds off under water & pat them dry
3. Spread the seeds on a baking sheet, toss well with your desired seasoning & place them in the hot oven
4. After 10 minutes, check on your seeds- give them a toss with a little more salt or sweet, and pop them back in the oven again
5. After another 10 minutes take out the seeds & give them a taste. If you like your seeds crispier, bake them a little longer, until they're the perfect golden brown.

A tasty, healthy snack to balance out all the candy you're gobbling down right now. Happy Halloween! :)

almost raw zucchini noodles

Looking for a super-healthy, gluten-free way to enjoy pasta? Try these almost-raw zucchini noodles!

Ingredients:

• 1 medium zucchini
• 1 garlic clove chopped
• 1 Tbs. olive oil

• 1 small tomato diced
• Your favorite pasta sauce

1. Take your zucchini & use a vegetable peeler, mandoline, or julienne peeler to slice the entire squash into long, thin strips
2. Put the garlic and olive oil in a skillet & heat it up over medium heat
3. When the garlic is cooking, throw your zucchini "noodles" into the pan and toss them in the oil until they're heated through
4. Top the noodles with your favorite pasta sauce & some fresh tomato for garnish. Tonight I used my homemade pesto, but a marinara or vodka sauce would be darn tasty too. Yum! :)

friday's fave 5: baseball games

the rockies season may be over, but I had so much fun at baseball games this summer, I'm already looking forward to next year!

1. I love finding meatless meals at Coors Field- at this game we got garlic fries and a veggie panini, but you can also find pizzas, hot dogs, and burgers, all meat-free!
2. Big cheers to baseball beers! Icy, cold brews were the perfect beverage on a hot, summer day
3. Dad & I have been going to Rockies games since I can remember- it's always a lot of fun, but just spending a day with my pop is always the best part♥
4. One of my favorite traditions is keeping a score card- it may not be perfect, but it's darn close!
5. Oh yeah. And baseball! You can't forget that part, can you? ;)

The Rockies may not have won every game this year, but that doesn't matter! I'll still be back next summer for beer drinking, veggie dog eating, and perfect score card keeping!

basic green smoothie

it might look like you're drinking pesto, but green smoothies are a great way to get more fruits & veggies in your diet & they're super tasty too :)

Ingredients:

• 1 apple chopped
• 1 banana chopped
• 1/2 cup rice milk
• 1 cup chopped kale

• 1 cup chopped spinach
• 1/4 cup water (optional)
• 1 scoop protein powder (optional)

1. Place the apple, banana & rice milk into your blender & start blending!
2. With the machine still running, add the spinach & kale
3. If your blender needs more liquid, or you like your smoothie a little thinner, add the water
4. When everything is combined, add the protein powder if you're using it, grab a glass & pour out your smoothie- slurp!

world vegetarian day 2012

Three years ago to this very day, my parents and I decided try going meatless for just one month- for our health, for my weight, and for a fun challenge to boot. After 31 days, we were hooked, and we haven't looked back since. Becoming a vegetarian is one of the best decisions I've ever made & I'm excited to celebrate World Vegetarian Day, on a Meatless Monday, on the first day of Vegetarian Month. It's like all the veggie planets are aligning :)

So break out your favorite recipes & invite your friends & family to share. Say it out loud. I'm meatless & I'm proud! :)

friday's fave 5: Tour de Fat

New Belgium Brewery's Tour de Fat is one of the best excuses to put on a silly costume, ride your bike around & drink too much beer. 

1. At the Ft. Collins tour, our group costume was a murder of crows- beautiful, feathered, fabulous crows!
2. In Denver, Julie & I dressed up as never nudes- it was a little obscure, but completely hilarious! I'm pleased to say we both make extremely unattractive men.
3. I loved these cute, printed, wood coins. I would have saved one, but they just so happened to be the beer tokens, and I was in need of a cold beer on a hot day
4. Giant jenga, live music, circus performers &  strange contraptions were just part of the festivities in the park
5. And of course, you can't forget all the cool bikes. Everything from old fashioned high wheelers, to new wacky models with tennis shoe tires- the crazy homemade bikes alone could entertain you all day

Tour de Fat ran through Colorado earlier this month, but the tour dates go through the end of October. If you have the chance to check it out, I highly recommend it. SO much fun :)

baked tofu

looking for a simple way to spice up your tofu? bake it! yummm.

 Ingredients:

• 1 block firm tofu- drained/pressed
• 2 Tbs. soy sauce
• 1 tsp. onion powder

1. While your oven is preheating to 375° F, combine the soy sauce & onion powder in a bowl & stir well to combine
2. Take your block of tofu, cut it into bite-sized cubes & toss it with the soy sauce mixture
3. When the oven is hot, place the tofu on a baking sheet & place it in the oven for 10 minutes
4. After 10 minutes, flip the tofu cubes & bake another 10- maybe longer if you like your tofu a little crispier, or your oven is ghetto like mine
5. When the tofu is baked to perfection, pull it out & add it to your favorite stir fry, salad, or soup!
Enjoy :)

friday's fave 5: fourteeners

With fall quickly approaching, I'm already thinking about some of my favorite moments from this summer- 

hiking my first 2 fourteeners definitely makes that list!

1. The views were outrageous. No matter how many photos I took, it still doesn't seem to do it justice
2. I love spending time with our furry friends- maybe just not that close next time. Ha!
3. Getting to see some places I've never been before-the Grays & Bierstadt areas were both new to me!
4. Spending quality time with wonderful friends is great, but accomplishing something awesome with them makes it even better ♥
5. A tasty meal on its own, our homemade burritos tasted even better after reaching the top

I'm super proud of my hiking skills this summer, and I can't wait to keep it up next year! Any recommendations for our next big hike?

basic vegan pesto

pesto is delicious, versatile & surprisingly easy to make. Whip up a big batch and put it on everything!

Ingredients:

• 1 cup basil leaves tightly packed
• 1/2 cup pine nuts*
• 1 clove garlic

• 1 small tsp. salt
• 2 tsp. lemon juice
• 1/4 cup olive oil

1. Combine the basil, nuts, garlic, salt, and lemon juice in a food processor and run until well combined
2. While the processor is still running, pour the olive oil into the mixture until everything is smooth
3. Scoop out the pesto & enjoy over pasta, on a sandwich, or as a spread!

*Note: If you're poor like me, and don't want to pay for pine nuts, use walnuts or almonds instead- they're more affordable, and the pesto still turns out super tasty :)

high altitude hard-boiled eggs

cooking at altitude can sometimes be tricky, but even us Denver folk gotta have our hard-boiled eggs!

Ingredients:

• Water
• A healthy dash of salt
• Eggs from happy chickens

1. Place the eggs into an appropriately sized saucepan- eggs should fit in the bottom, but not too tight

2. Fill the saucepan with enough cold water to cover the eggs & give it a healthy dash of salt

3. Bring eggs to a rolling boil over medium-high heat, and then let them boil for 3 minutes

4. After 3 minutes of boiling, take the pot off the heat, place a lid on top & let them sit for 22 minutes

5. When the 22 minutes is up, run cold water over the eggs until there's no warm water left in the saucepan. All that's left to do is crack 'em open & gobble them down :)

friday's fave 5: summer traditions

I love traditions, and the Big Green Tent slumber party is one of my favorite summer rituals

1. 1995 was the first year for Big Green tent- we were 8 years old & getting ready for 3rd grade
2. This year, 2012, was the 18th annual BGT- the girls may have changed, but the spirit is the same
3. We always curl up in blankets, set up the projector outside & watch Hocus Pocus on the "big screen"
4. Along with grilling burgers (and veggie burgers) we make s'mores- regardless of the calories :)
5. No matter how old we get, I always cover the kitchen table with paper so we can color with crayons- this year I made custom coloring book pages from old photos of previous years

What are some of your favorite summertime traditions & how do you celebrate them? The BGT was just last friday, but I'm already getting excited for next year!

raw cereal

if you're craving a cereal with nothin' but good stuff, look no further than this version right here

Ingredients:

• 1 1/2 Tbs raw sunflower seeds
• 1 1/2 Tbs raw pumpkin seeds
• 12 raw almonds roughly chopped
• 1 Tbs raisins

• 1/2 apple diced
• a dash of cinnamon
• 1/2 cup rice milk

1. Place the seeds, almonds, raisins, and diced apple into a bowl
2. Sprinkle the mixture with a dash of cinnamon & give it a stir, so everything is nicely coated
3. Pour the rice milk on top, grab your spoon & dig in!

friday's fave 5: the denver county fair

At the Denver County Fair last weekend, there were crafts, animals & quite a few meatless treats

1. Red velvet funnel cakes?! Oh my. Yes please.
2. Fun, colorful arrows pointed the way throughout the fair- the Geek Pavilion was my favorite place
3. There were tons of handmade items, and I couldn't resist buying this beautiful Colorado necklace
4. One of the best parts of any county fair is always the animals- I ♥ goats!
5. Not only were there competitions for dips, and pickled vegetables, and pies of all kinds, but there were vegan and gluten free categories too! I absolutely love that. I'm definitely entering next year :)

I hope you enjoyed a small peek at my Denver County Fair fun. Does your county have a fair & are you planning on checking it out? I highly recommend it! I had the best time EVER!

caprese salad

just 'cause it has a fancy name, doesn't mean it's hard to make- so easy. SO delicious.

Ingredients:

• 1 tomato
• fresh mozzarella
• basil leaves
• extra virgin olive oil

• extra virgin olive oil
• balsamic vinegar
• salt & pepper

1. Slice the tomato and mozzarella into rounds about 1/4 inch thick
2. Arrange on a plate with the fresh basil leaves
3. Lightly drizzle the tomato, mozzarella, and basil with the olive oil and balsamic vinegar
4. Add a pinch of salt and pepper over the top & fall in love with this fresh, flavorful salad!

14,000 foot burrito

if you need something to eat at the top of your first fourteener, a black bean burrito is a tasty choice

Ingredients:

• 1 large wrap-size tortilla
• 1/3 cup black beans
• dash of cumin
• dash of garlic salt

• your favorite salsa
• 1 Tbs. cheese
• 1/4 avocado sliced
• 1/3 cup chopped iceberg lettuce

1. Sprinkle the black beans with cumin and garlic salt, and then mush everything up with a fork
2. Place the tortilla on a piece of foil & stack the remaining ingredients on top
3. Roll up the tortilla, tucking in the ends & wrap it completely in foil
4. Put your burrito in your pack & dig in when you've reached the summit!

black bean tostadas

crispy, baked tortillas, and gooey black beans make for a quick, healthy Mexican meal

Ingredients:

• 2 corn tortillas
• sprinkle of olive oil
• 1/2 cup black beans
• 1/4 tsp. cumin

• your favorite salsa
• 1/4 avocado smushed
• 1/2 cup chopped greens- romaine or kale etc.

1. While your oven is preheating to 350° F, lightly coat both sides of the tortillas with just a sprinkle of olive oil
2. Mush up the black beans with the cumin, and gently warm in a skillet or small pot
3. When the oven is heated, place the tortillas on a baking sheet & bake for 7 minutes
4. Flip tortillas over & bake another 7 minutes, or until they're to your desired crispness
5. Top the baked tortillas with black beans, salsa, avocado, and greens- enjoy!

cinnamon raisin overnight oats

hot weather calls for cool breakfasts & this is my favorite go-to meal

Ingredients:

• 1/2 cup old fashioned oats
• 1/2 cup rice milk
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

• 1/4 tsp. ground ginger
• 1 1/2 Tbs. raisins
• 1/2 apple diced (optional)

1. Combine all ingredients except the apple in a mason jar or glass dish & stir well to combine
2. Place covered bowl in refrigerator overnight
3. In the morning, top the oat mixture with diced apple, grab a spoon & dig in!