Things That Make Me Go MMMMMM…

Weekends make me go “Mmmm!”


Anyone remember this classic?


So do these favorites from the week:


1. Spicie Foodie’s April YBR (check out my Meyer Lemon Ricotta Penne submission!)

2. Anything Indian-Spiced

Remember my epic trip to Whole Foods?  I am finally getting around to trying out the Seeds of Change Madras (a red curry simmer sauce).

It was really good over spaghetti squash and spinach!  I love that they left chunks of veggies in it.  It was spicy… but I added a little red pepper… ’cause some like it hot!

I am also loving my Indian-Spiced Chickpeas.

These crunchy little balls of flavor are addicting.  Try them over a salad with a little sweetness mixed in (I went with cantaloupe).

3. Spiced Almond Butter

OMG.  My first attempt at making nut butter was  sheer deliciousness.  From now on, I’m topping everything with this nutty, cumin-laced buttah.

4. Sweet + Salty Combos

Strawberry Pretzel Vegan Ice Cream.  Sweet berries, salty airplane pretzels.  Spring has sprung in my freezer.

And… how could I forget the post-Sweetwater 420 5K recovery?!

Chocolate Chip Pretzel Cookie Bars.  Iced with peanut butterI’m beginning to think I have nut butter and pretzel addictions.


5. Vegan Oatmeal Cacao Nib Cookies


I’m headed to visit a friend this weekend and didn’t want to go empty handed!  Cookies are the perfect solution to that problem.  So is wine.

These are a great, healthy-ish option.  The maple syrup gave this cookie a perfect chewy center.  Don’t expect them to be super sweet, but they are delicious.  If you like a sweeter cookies, try adding some chocolate chips or light brown sugar.

The “quality control” cookies I kept at home are going to be perfect crumbled over Greek yogurt with blueberries for breakfast.

I used Angela @ Oh She Glows‘ recipe for Vegan Oatmeal Raisin Cookies with a couple of modifications.



Vegan Oatmeal Cacao Nib Cookies

  • 1 3/4 C halved walnuts, toasted
  • 1 1/2 C rolled oats, divided
  • 1/2 C white whole wheat flour (I used king Arthur)
  • 1/4 C whole grain pastry flour (I used Arrowhead Mills)
  • 1/4 cup dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 C pure maple syrup
  • 2 T unsweetened vanilla almond milk
  • 3 T coconut oil
  • 2 tsp pure vanilla extract
  • 1 oz cacao nibs
  • cinnamon-sugar mix


Preheat oven to 350 degrees.

Place the walnuts on baking sheet and toast in oven 10-12 mins until just beginning to darken, stirring half way through.  Remove from oven and allow to cool completely.

Put the toasted walnuts in a food processor and process until just finely ground – watch out or you’ll have walnut butter!  Add the flours, baking soda, 1 cup oats, cinnamon, and brown sugar to the food processor and process for ~20-30 secs until mixed.

In a small bowl mix coconut oil (softened in micro if necessary), maple syrup, almond milk, and vanilla.  Pour wet mixture into food processor with the dry.  Process until well-combined.

Dump the mixture into a large bowl.  Mix in the remaining 1/2 C oats (you can use your hands!).  Fold in the cacao nibs.  Make balls of ~2T of the dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool. Makes about 15 medium cookies.


Have you recovered from Friday’s early-morning royal wedding festivities? 

Are you doing anything fun this weekend in this amazing sunshine?

I’m pretending to be a college student – road-tripping to visit a friend from grad school!



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