A 50 K, a 50 mile, and Vegan Eggplant Parmesan

September 5, 2013 By Laura

Wise, insightful posts are so inspiring.

I so admire people who can write them.

Kat wrote one such post today in her bi-weekly guest spot below. I am forever grateful to her for bringing a ~~mature~~ different voice to this blog.

It make me feel less guilty for sharing ~~crap~~ interesting tidbits like this:

Hello Kitty beer. It’s a real thing in China. Apparently it comes in lime and peach flavors… and there are 4 more coming. Like banana. *gag*

Rather than making about a million inappropriate jokes, I going to stop and let Kat take over. Her Vegan Eggplant Parm recipe certainly tastes better than Hello Kitty fruity beer.

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A 50 K, a 50 mile, and Vegan Eggplant Parmesan

The rest of my West Coast Trip ROCKED! I finished 3rd in my age group at the Mount Tam 50K, and it was such a beautiful race! However, I wore the wrong shoes, and my feet ACHED! I wore the Saucony Kinvara trail shoes (which I love, but only for about 15-18 miles or so). I got new shoes as soon as I got home (to wear in my 50 miler last Sunday).

Mount Tam 50k

Then I went zip lining through the redwoods! I highly recommend this! (Editor’s note: I’ll pass on the 50K but sign me up for this!!!)

I learned so much about the trees and how adaptive they are. They really are super cool, and the zip lining is a blast, too.

After 10 days, getting back to “normal,” has been a slow process, at best, but I’m so happy to be home with all of my babies – the three kitties and the three puppies! (Editor’s note: I always feel that way too – even after the most amazing of trips.)

I also was super excited to run the Yeti Snakebite 50/50 on Sunday, September 1. So many of my friends were there to either run 50K or 50 miles, and it was awesome to see all the friendly faces. Unfortunately, it was a much harder race and hotter day than most anticipated, so tons of people were unable to complete the race (and I was super slow). However, I finished the 50 miler, a little over 12 hours after I started.

Krista gave up her whole day to crew for me. She showed up at every aid station to bring me things I needed and wanted and to help me though. I am humbled and grateful to have people in my life who care about me and are willing to support me in my (crazy) endeavors.

My new Innov8 Trail Roc shoes also ROCKED! I was a little nervous, having only run in them once (for about 6 miles), to wear them in such a long race, but I highly recommend them. They are lightweight, but have a beastly cleat (Editor’s note: Best description ever) on the bottom to help you on the trails, while not hurting your feet for short spurts on pavement.

The Race itself was extremely difficult, and when it rained (POURED) on us, it was slippery and dangerous. EEK! I also got off-trail for a bit, which reminded me to just smile through it and eventually cross the finish line! The volunteers were amazing, and kept us going even when super frustrated.

It helps to step back after a race like that and ask yourself, “Why?” Why do we do this? Why do we intentionally do things that we know will hurt, that will push us to our physical and mental limits?”

I keep coming back to the answer that it shows me that I can push through the most difficult feelings, and survive when I want to quit. Applying this lesson to life, I keep wanting to also show myself I can do it with a smile. (Editor’s note: That, and you’re a little crazy. Which is why we get along. 😉 )

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At my house, we recently started getting fruit and vegetable delivery, once a week, from Cold Life Organics. They have several options for boxes, and you can add on to any box, skip a shipment, or change which box you need or want. It’s only $40 for one week for two people! It’s been awesome, and with the variety they bring, it encourages me to try new things and think outside the box. 😉 (Yes, that was a cheesy pun. You’re welcome!)

Last week we got eggplant. I wanted to have friends over, rather than going out and spending more money, so I decided to get creative for my vegan friend, Ann. I ended up doing a play on Eggplant Parmesan, sans the Parmesan… and it was SO GOOD! (Editor’s note: Holla at this friend!!!)

It was super crunchy on the outside, moist on the inside, and perfectly delicious. Using the pecan meal with the nutritional yeast gave it the perfect amount of nuttiness that we didn’t get from the real Parmesan, and the garlic gave it an awesome little kick with some sweetness. And I would not do this without the fresh basil! Try this recipe!

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Vegan Eggplant Parmesan

1 Medium eggplant
1/2 T org. buckwheat flour
1 T almond meal
2 T pecan meal
1 T dried parsley
1 T nutritional yeast
Big pinch salt
1/2 tsp garlic powder
3 Large fresh basil leaves, chopped
Plenty of coconut oil
16 oz jar of tomato sauce, or homemade tomato sauce (I made my own)

Pre-heat the oven to 425.

Mix your buckwheat, almond and pecan meal, parsley, nutritional yeast, garlic powder, and fresh basil in a bowl with a fork. In another bowl, pour some melted coconut oil.

Cut eggplant into ¼ – ½ inch rounds. First dip them in the dry mixture, then into the coconut oil, then back into the dry mixture. Make sure it gets a good coating on there. Repeat with the whole eggplant.

Place on baking sheet lined with foil and place in the oven for 20-25 minutes, or until crispy on top (I had to broil mine an extra 2-3 minutes after).

Let some of the oil drip onto a towel/paper towel and let cool for about 3-5 minutes. Then serve with sauce!

Makes 3-4 servings.

***

I think Kat nailed it this week with a #strangebutgood recipe! And I am adding this to the list of things to beg her to make me…

What do you do for self-improvement? How do your workouts help? It clears my mind and helps me remain more focused on goals!

Do you have organic veggie delivery!? Would you look into it?

Keeping it Healthy in San Francisco

August 22, 2013 By Laura

Vacations are an important part of staying healthy.

Mental health is no joke!

I took Monday off of blogging because my friends and I impulsively decided to extend our stay in the Blue Ridge Mountains. My sanity and I needed it.

It was a fun-filled weekend… there was plenty of debauchery, but we stayed active too. Curling giant bottles of wine counts, right?

We braved rain and chilly weather to go paddle boarding. It was my first time! I think it would be more fun if it had been warm amd sunny… and you best believe I’ll be trying again!

I didn’t fall in once! Fear of cold water will give you balancing super powers.

The dog (Milo) went down the river too!

The more “traditional” relaxation activities ensued as well.

The cabin’s hot tub was well-loved. We refueled with a feast cooked by the lovely Latina women on the trip. And we played board games that involved poetry writing. Have you ever heard of Quelf? Good fun!

The poem for me. 🙂

I may not be a natural at everything, but relaxing? Relaxing is my jam.

Kat is having her own relaxation time after taking the Bar Exam. Of course, her version includes winning races in San Fran and running a 50K. You know, for fun.

Read on for this force of nature’s adventures and healthy travel tips!

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My San Francisco To-Do List – Keeping it Healthy

Because I’m not working full-time yet, I am actually taking some time to relax, enjoy life, go on a couple of trips and maybe do a little conferencing. This week I am in the San Francisco Bay Area (Editor’s note: Color me jealous. This is one of my favorite parts on the country!) for the annual Lavender Law Conference, but I tacked on the weekend to do essential “Kat” things.

As many of you know and experience, it can be hard to stay healthy on vacation. Laura did a great job on her birthday trip with running, and some healthy meals (Editor’s note: Shameless plug… this is the post I did about that on my California trip).

I’m having a similar trip, and still enjoying cool food (Editor’s note: I’d break up with you as a friend if you didn’t 😉 ). I’m also enjoying the cider, wine, and cocktails, but nothing to excess.

My favorite tips for keeping a healthy vacation:

Find rock-star baby-sitters for your fur-babies. It can put your mind at ease, and keep stressors low. I could not be here with out Khristina and Tara helping me out.
Try to stay with a friend, if possible. It makes many of the following tips easier. (My friends Sara and Jenny are angels for hosting me for 10 days).
Go to the grocery store and pick of some of your favorite healthy staples! (I immediately got apple cider vinegar and bee pollen).
Plan a few nights to have meals at home. You know what’s in your food, and can make healthy (and delicious) choices. (Doesn’t hurt that Sara is also an awesome cook!)
Make or find fresh juices and don’t have a heavy breakfast every day. (Oh, and Sara juices with fresh fruit and veggies every morning… I’m in heaven).
Plan to be outside! It’s the easiest way to stay active – weather walking, running, biking, hiking, etc. (I planned two races and 3 other day trips!)
Breath Deeply.
Actually try not to think about work! I didn’t check email all day today. Laura can attest to this, as she thought a blog was not coming for Thursday!
Give yourself a break.

I know a lot of them overlap, but how many of you still sometimes work (even a little) on vacation? I bet more of you than want to admit it. But time off, to renew and regenerate is key to happy, healthy living. It can help you be a better girlfriend, wife, employee, mom, friend, etc., etc. when you get back.

I know breathing deeply doesn’t seem like a big deal, but it is. (Editor’s note: I have to remind myself of this on the regular.)

Sara and Jenny have taken me to 3 overlooks, just to enjoy the views, breath, smile, and relax.

Wildcat Canyon Road Overlook from Berkeley

San Francisco From Twin Peaks – check out how the fog opens up!

(all photos taken from the same spot within 5-7 minutes)

San Francisco from Sausalito

I also decided to keep it active and fun by exploring tons of new trails! I first had a Cinderella 30K race at Joaquin Miller Park and the Redwood Regional Park on Sunday (and I placed in my age group!), then I did some exploring in the city on Monday (who knows how many miles Jaime and I walked).

Tuesday I ran/hiked all the trails on the southeast side of Tilden Regional Park, and Wednesday I went to Half Moon Bay for a walk on the beach, and to Huddard Park for the MOST FUN run of the week. I was flying.

Joaquin Miller Park

Tilden Regional Park

Halfmoon Bay & Huddart Park (redwood central)

Halfmoon Bay & Huddard Park (redwood central)

Next weekend, I get to participate in the Mount Tam 50K. It’s got limited entries, and I got in off the waitlist! yay!

I could go home now and not be disappointed. But the conference starts today, and I’m super excited to network, learn a bunch, and maybe even party a little with the folks from the conference! (Editor’s note: My career counselor in grad school taught a class called “Networking or NOT working” – SO true.)

I feel compulsive about wanting to share my adventures with you guys (Editor’s note: Welcome to being a blogger)! But I guess there will be more in two weeks!

Random Vacation Pics

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Kat’s post this week is making me want to go back to SF! Also, I giggled while posting the hot tub pic… 😉

How do you stay active and healthy on vacation? Do you turn off your cell phone?

Any tips for more stuff to do in the San Francisco area? There might be zip-lining in Sonoma on Sunday!

The Most Luxurious Hummus Ever

August 15, 2013 By Laura

This is a bold statement.

I didn’t make it.

Claims like these typically make me skeptical… but I make an exception when it’s made by a Greek food blogger. After reading her recipe below you will be a believer too. I started drooling at the mere mention of truffles.

I first met Anna at a Food Buzz conference a few years ago. She immediately impressed me with her ~~height ability to eat copius amounts of hummus~~ #strangebutgood approach to food. Her blog has been in my ~~Reader~~ Feedly ever since!

When she proposed we do a hummus recipe exchange, I was a little nervous. I mean, this IS the lady that dreamed up Peanut Butter Bacon Hummus. After gathering my ~~balls~~ courage, I finally came up with a recipe for Guacamole Hummus. It’s pretty gosh-darn good if I do say so myself. Why wouldn’t you combine the two best dips ever?!

Note: My recipe includes THE secret for achieving perfectly smooth hummus. 😉

Check out Anna’s Luxurious Hummus below, and then hop on over to her blog for my Guacamole Hummus.

I first met Laura at a food blogger conference in San Francisco. Coincidentally it was a conference of hummus, sponsored by hummus giant, Sabra. The first night of the conference we all got absolutely bombarded with hummus. The grand finale offering was hummus dessert, which the world might not just be ready for yet. I’ll leave this to Laura as a “Strange But Good” challenge.

Anna is in the middle

I’m Anna from Banana Wonder. The six-foot spawn of a Greek mathematician and Californian hippie, I’m fanatical about almond croissants, pretzels, and most importantly, hummus. I am addicted to making and eating hummus! Ever since I got my first mini food processor five years ago, I have not stopped. The mash-ups are countless!

On this occasion, I made the most luxurious hummus ever. It’s hummus in a tuxedo and vegan snake-skin boots. It’s got cashew cream, velvety cannellini beans, white truffle extra virgin olive oil and black truffle salt. Creamy, rich, and downright elegant, this is the treat yo-self hummus.

Now, you may be thinking, but hummus is made with chickpeas… ok, ok, so sometimes I blend up other beans with tahini and to me it’s still hummus. Feel free to make it with chickpeas. I do love chickpeas, but I find white beans made an even smoother, creamier dip.

Truffle oil embodies the dip, giving it body and depth.

Truffle salt boosts the above.

Cashew cream. Well, it’s kind of like butter…

Peep Laura’s Guacamole Hummus over at bananawonder.com!

The Most Luxurious Hummus Ever

1 can cannellini beans, drained and rinsed (do not skip the draining and rinsing part or else your hummus will come out like chunky glue)
1/4 C raw cashews
1/4 C warm water
1/2 clove garlic, minced
1 tsp truffle salt
2 T white truffle extra virgin olive oil
1 tsp tahini
dash of rice wine vinegar (totally optional)

Combine cashews and water, let stand for about 10 minutes. Blend until smooth in a processor, blender, or whatever you emulsify in.

Add garlic, tahini, olive oil, salt and vinegar and blend until smooth.

Whirl in the beans until smooth.

Finish with extra cashews and olive oil if you choose.

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I emailed Anna as soon as I read this to complain that I’m out of truffle oil. Looks like a trip to Whole Paycheck is in my future…

What is your favor hummus flavor?

Do you like to make your own hummus or prefer the store-bought?

Easy Meal Ideas + Bar Recovery

August 8, 2013 By Laura

Stress does funny things to people.

Or it makes you find odd things funny…

I’ve been traveling this week and with the possibility of more travel looming and a bunch of personal stuff on the horizon, the stress level is high.

So I looked for the humor. Turns out, all I needed to do was look down… and then coin my new favorite hashtag: #meetingfeet.

You know you’re in Florida when an exec rocks the sock-less loafer look.

Those would be beer mugs on this business leader’s socks.

Speaking of stress, my friend Kat is stress-free after the Bar Exam!!! I am so proud of her – I can’t even imagine having the discipline to get through all that.

Today she’s sharing her relaxation strategy and a couple of quick-yet-awesome recipes. I cannot WAIT to try her Thai Coconut Hummus! But I’ll let her tell you about it…

Easy Meal Ideas + Bar Recovery

Thank god the bar is over!!!! It was not fun, and I hope I never have to take it again. Unfortunately, bar results don’t come in until October 28 or so. Yeah, that seems like a LONG time. But, “patience is a virtue,” and I guess it gives us some time to get over the trauma of a two-day, four-session, exhausting marathon of a test. (Editor’s note: It is downright cruel for them to leave you hanging so long!)

One text I got in the middle of the first day was, “You’re 25 miles into the ultramarathon,” and that’s how it felt… taking it a few steps at a time, leaving whatever happened in the first parts of the test behind to focus on success in the future.

After the Ultramarathon (the Bar Exam), it was time to start letting go of the built-up stress, tension, and the parts of me that really aren’t so pretty when I feel so overwhelmed.

Two days after the exam, I took off to the beach for a long weekend! It was wonderful to get away, and not study! I got to read for fun on the beach, meditate, collect seashells and just let go anything weighing me down. (Editor’s note: Most deserved trip ever.)

Reading on the beach at sunset. Heaven!

It was also fun! We found a dog beach, where our newest rescue, Scout, was able to go swimming and play with all the other dogs!

I had never seen anything like it. There were probably over 50 dogs that I saw, all playing, swimming, rolling in sand, and enjoying the day.

By the end of our first day at the beach, I may have had 1^st or 2^nd degree burns on my butt and back. No, this is not a joke. (Editor’s note: Ummm… why did the sun see your arse?!) My back-side has not had a lucky summer…. between poison ivy and now not being able to sit due to a sun ~~bum~~ burn! But I was still so happy to get away.

In my bar recovery regimen, I also need to give a shout out to the cuddle bugs, the animals in my life. They are the most wonderful beings who help ground me, and who love me unconditionally, and I do not know how I could have survived the bar without them! Scarlett and Echo are my kitties (Echo turned 5 on Saturday). And then Gracie the golden, Murphy, and Scout the lab.

I love them!

Before I took the bar, I had no time for any fancy meals or kitchen projects, so I kept it super simple. Here are two super easy, fun recipes that allow you to enjoy delicious food, when time is not on your side.

Gluten-Free Tortilla Pizza

1 Rudi’s Gluten-Free tortilla, thawed
Handful of spinach
Tomato paste, spread thinly
Olive oil, lightly drizzled over the spinach, before the cheese
¼ sautéed onion, sliced
3 baby bella mushrooms, sautéed and sliced
1 oz honey goats cheese, crumbled
1-2 oz drunken goats cheese, sliced
Any other toppings of your choice

Preheat oven to 425.

Top pizza and bake ~15 minutes, or until your cheese begins to brown a little.

Devour.

This is a meal I had several times while studying through dinner.

Thai Coconut Hummus

½ C plain hummus
3 T coconut cream
Thai Curry Almond Seasoning (found at Whole Foods)

Mix the ingredients together in a bowl and eat!

I’ve been snacking on this with raw beets, carrots, chips, gluten-free tortillas, and anything under the sun! It’s light and flavorful. A new staple.

And now that I’m done, it’s time for more adventures!

I have a few trail runs in California in the coming weeks, and some adventures to wrangle (Editor’s note: What adventures?! I want to wrangle…) before I really get serious about working full-time! 🙂

***

No, I didn’t crawl under the table for the sock shots. I just casually held my phone down. 😉

How do you recoup after a long stretch of go-go-go?

What’s your favorite quickie meal when you’re too busy for a big-deal meal?

Zucchini TVP Lasagna

July 25, 2013 By Laura

Taking risks is one of life’s great joys.

It can also ~~be a fail~~ require patience.

My favorite risks involve something food-related. Hence all the #strangebutgood.

A couple of years ago I decided to adopt a vegan diet. That risk didn’t pan out, but it did result in a TON of recipe risks that did. One of my favorite discoveries from that time was Texturized Vegetable Protein (TVP). It’s super-high in protein, low in carbs, and low in fat. It’s like a body builder’s dream food.

Texturally, TVP is reminiscent of ground beef. This lead to the obvious first recipe – “Beefy” TVP Chili. Taste-wise, TVP is like chicken. It will take on the flavor of anything you add to it… so the “Chick-less” Nuggets were born. Beef, chicken… why not bacon?! Kat made hers and then I followed with a smokey version.

All of that was good… but was it really that strange? Chicken and TVP take on any flavor… hold up. So does… OATMEAL!

I went TVP oatmeal crazy: Mango-Coconut, Maple, Pumpkin Pie, Spiced TVP Breakfast Squash, and even Greek Yogurt Overnight Oats!

This was a really, really long-winded way to say that I am ridiculously excited to share Kat’s guest post today. Her brilliant move is to use it in lasagna! Well played, my friend.

Here’s Kat….

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Zucchini TVP Lasagna

This blog has to be short and sweet because I am in study mode. The Georgia Bar exam is less than a week away, and I’m still trying to absorb as much as I can! (Editor’s note: How’s that osmosis working for ya? 😉 )

Mostly through the emotional, mentally exhausting roller coaster, I have realized it is SO important to stay positive through this time.

Choose to see the good stuff (because it IS a choice), and I have to trust that I have it in me to achieve this goal! (Editor’s note: YES YOU DO! I’m so proud to call you a friend.)

I would not be able to make it through this time with out running, lots of running… and thinking about what I will do after. When I get done, I am going to the beach! I am getting a haircut, and I am going to NOT study, and maybe never take a test again!

Anyway, let’s get to the fun stuff! Every now and again a more intensive kitchen project is relaxing to me. Remember that ricotta I made? (Editor’s note: you mean the one you haven’t made me yet?) I decided to use it to make a vegetarian, gluten-free lasagna…. with zucchini and TVP!

Note: You can also use this quick, vegan tofu ricotta.

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Zucchini Noodle TVP Lasagna

1 giant zucchini (or 1.5 lbs of regular zucchini)
4 C pasta sauce (from the Farmer’s Market, if available)
½ C TVP
½ large onion, diced
1 ½ C mushrooms, sliced
Oregano, cayenne, and garlic, to taste
3 C fresh Mozzarella, grated
1 C ricotta, homemade
2 T coconut oil

For the Zucchini:

Slice the zucchini length wise to about ¼ inch slices. A mandolin would be a great tool for this, but I just used my knife-skills, since I don’t have one.

Lay them out on a pan and broil for 6-7 minutes to dry them out a little. Drain off water, then broil again for another 5 min. Drain.

For the Filling:

Mix the TVP with water, season with garlic salt and your favorite spices.

Sautee the onion on medium high heat for about 5 minutes in a medium-large sized pot, then add the mushrooms and TVP. Sautee for another 8-10 minutes or so, then add about 3 ¼ cups of the pasta sauce to make it a thick filling (reserve ¾ cup for the assembly).

Turn the temperature to Low, and let it continue to cook.

For the Assembly:

Grease 9 x 13 pan with coconut oil.

Coat the bottom of the pan with ½- ¾ cup the remaining pasta sauce, then lay zucchini gently over the sauce, letting it overlap slightly.

Then spread ½ of the filling evenly over the zucchini. Next, take 1/2 the ricotta, and crumble it around evenly over the filling. Cover with 1 ½ cup of grated mozzarella. Repeat again… Zucchini, the other ½ of the filling, ricotta, the other 1 ½ cup mozzarella.

Bake at 375 for about 45 minutes. (I then like to broil mine for 5ish mins to get the cheese a little browner).

The homemade ricotta made a huge difference in this dish! It really comes through. This is cheesy, surprisingly light, and really delish!

And for the leftovers… I refrigerated the pan over night. The next day, I cut it into individual sized portions, wrapped them in plastic wrap and then foil, and froze them. The lasagna is even better leftover! (Editor’s note: I’m convinced that all Italian food is better on day 2… and I love it on day 1.)

Now back to Bar Review! Hope you all are having a great week, seeing the good everywhere, and not getting TOO jealous of Laura’s trip! 😉

***

Good luck to Kat taking the Bar Exam in a week!!!! If we all send her good, focused study-vibes it must help a little, no?

What kinds of kitchen projects are relaxing to you?

What goal are you trying to achieve in your professional/personal life?

Homemade Ricotta and Thoughts on Identity

July 11, 2013 By Laura

With my 30s staring me down, I’ve been thinking a lot about motivation.

4 more days…

There has been a lot of post floating around lately about exercise – what’s the “right” way to do it, how much is a too much, when you should rest… much like my No Shit Diet, I think exercise should be a personal choice.

I posted this on Instagram yesterday:

It sums up my thoughts pretty well. When you exercise, do it for YOU. If you want to do it twice a day or twice a week, make sure it’s because that’s what your mind and your body are telling you to do. Just because someone is banging out an hour of cardio and an hour of weights every day doesn’t mean you need to! Conversely, you don’t need to do yoga 3 days a week and that be it just because someone else has found that works for them.

Play with your diet. Play with your exercise. Find what’s right for you. Find something that motivates forward progress. Have fun!

In true fashion, Kat was in my head again as she wrote her post this week. I love this post for more than just the cheese recipe (though that IS a big factor 😉 ). Kat is the perfect example of marching to her own drum and not letting others define her.

But I’m going to step off my soap box now and let her tell you about all that…

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Homemade Ricotta and Thoughts on Identity

I saw a really old man, moving really slowly, but moving/jogging along the BeltLine. He must have been in his late 70s, and his feet were shuffling. He really made me think about whether I’ll do that at his age, in that condition. (Editor’s note: I saw a women running with a TRIPLET stroller. I was amazed.)

Why do we keep going? Because we love it? Because we identify as runners and that’s just who we are?

It also hit home this week when I attended the defense of a prospectus (the first 3 chapters of a dissertation) for a PhD student. The question that made me think quite a bit was, “Do you see yourself more as a scholar or a researcher?” Society is always trying to get us to define who we are. Why can’t we just be?

Ironically enough, she is doing post-structural work, which is not even supposed to need to have structures to define being (or, that is my understanding of it).

I think it would be nice to just “be” sometimes, but also find myself wanting some sort of structure as to what it is that I am, especially this summer, when I’m not an attorney, and I’m not a student. (Editor’s note: I get that – having this surgery made me re-think my gym rat identity.) In the in-between, what identity can I cling to? Runner?

And then I realized I can choose more than one, or I can choose none. In a chaotic world, it seems natural to want to choose something… but you don’t have to and it’s okay to change! Just be yourself and life your life authentically. Yes. Reminding myself of this.

You are not your career. You are not the activities that you do. It matters so much less in the long run than what kind of person you are.

Change happens. And change is created. I played with a recipe this week inspired by the fact that we have the power to create and change things into something we really want or crave.

So I turned Milk into Cheese. (Editor’s note: I swear I’m just moving in with you so I don’t miss this stuff.)

This week I made homemade ricotta! I hadn’t done this in quite sometime, since I went to Hawaii in November and played with a recipe with my sister. I made some changes to it, and I like my version MUCH better. It’s a little sweeter, perfectly creamy, and has a wonderful consistency.

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Homemade Ricotta

1 gallon of whole (or raw) milk
4 T freshly squeezed lemon juice
2 T white vinegar
½ tsp citric acid
1 tsp Kosher salt

Bring the gallon of milk to 190 degrees (medium high heat). Stir continuously so the milk doesn’t burn or stick to the bottom. Then prepare your strainer. Wet cheese cloth and place it over a fine strainer.

Once the milk is fully up to temperature, mix the salt, vinegar, lemon juice, and citric acid.

This is what it should look like when you turn off the heat

Keep it at 190 degrees for about 5 minutes, then turn off the heat. At this point, the milk will look like it’s curdling and everything is separating.

Now the hard part… waiting. Just let it sit there at room temperature. Don’t touch it for at least 20 minutes.

Pour the entire pot over the cheese cloth and strainer. Let sit for 10 minutes at room temperature, then put in the refrigerator, and continue to let it strain and cool for 30 minutes.

That’s it! One gallon of milk will make about 3.5 – 4 cups of cheese.

When you taste it, your first thought will probably be how FRESH it tastes! It’s really awesome!

Use this delicious homemade cheese in lasagna, with berries for dessert, in cannoli, or on top of crackers with marmalade or jam! Wonderful addition to fresh summer recipes!

Note: This works best with raw, unpasteurized milk. However, it’s almost impossible to find because it’s illegal to sell for human consumption in most states (including Georgia). Alternatives? Find Organic, Pasteurized, Non-homogenized (cream on top) Whole Milk. AVOID Ultra-Pasteurized… it WILL NOT come out right, and it will not taste the same or have the same texture. It’s hard to find, but you can do it for amazing homemade ricotta!

Side note: I really want to get some different plates! Black is terrible for picture-taking! (Editor’s note: Now you are a “real” food blogger.)

***

To clarify: I’m actually excited about turning the big 3-0 (especially since it involves a trip to wine country). I just think it’s bizarre… didn’t I turn 21 last year?!

Who do you feel like you are?

What fun kitchen experiments have you done lately?

Summer Salads & Summer Mistakes

June 27, 2013 By Laura

Winner, winner…

Chicken dinner!

I mean… FRS Healthy Energy! A random winner has been selected from Tuesday’s giveaway…

Congrats!!! Send me an email with your address and we’ll get the trial pack out ASAP. 🙂

I’m going to keep it short and sweet because I cannot WAIT for you to read Kat’s post today… I hope you love it as much as I did.

BUT first I have to say I am so proud of the Supreme Court overturning DOMA. This was the scene in ATL today:

And here’s Kat!!!

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Summer Salads and Summer Mistakes

Sometimes we make mistakes. You might not know about it right away, but then it bites you in the ass later. Sometimes literally.

Many of you who read my posts frequently know that I am an avid trail runner. Many of the reasons for trail running involve self-exploration and challenging yourself. Many times it’s to find answers and get some therapy.

Really, it’s the one of the only ways I really know how to “work out” all the emotional/psychological stuff that comes my way.

I really, honestly believe this.

Other times you find yourself on a trail, learning things the hard way… like when you wipe with poison ivy. Yes, that happened! On the beautiful Pinhoti Trail, near Dalton, GA.

I have been suffering with poison ivy, and going to numerous doctors to embarrassingly reveal the damage.

Pinhoti

Just a preview of these awesome trails!

While my itchy body heals, I’m learning to laugh through painful situations that resulted from a very very very silly/stupid mistake.

(I’m sparing you the pictures, but I really wanted to post some! haha!) Editor’s note: I saw the pics… they were nasty and NSFW. LOL!

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In the meantime, as I plug along with bar review, I have been experimenting with some fun summer recipes, and I have two for you today!

The first is so easy I didn’t think to post about it at first, but it’s a fabulous easy, cheap recipe.

It’s extremely refreshing! It only lasts about 3 days in the fridge, but is especially good the first two days! It’s a great snack or accompaniment to any meal. I think it even can serve as a healthy dessert!

Summer Melon Cucumber Salad

1 Organic Honeydew Melon
1 Pint Organic Grape Tomatoes
1.5 Organic Cucumber
4 Sprigs of Mint
1-2 Tbsp mild Olive Oil
1 Lime
1 Diced Jalapeño (optional)
Pinch of Salt

Cut the melon into cubes, cut the tomatoes in half, chop the mint, squeeze the lime, and toss it all together!

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The second recipe I want to share is the Hazelnut Curry Goat Cheese Balls that I made for Laura her first day home after surgery. (Editor’s note – this was AMAZING and I have Kat to thank for new-found my raw corn love.)

I tried it again a couple of days later, and it was just as good.

The whole meal only takes about 30 minutes to both prep, cook, and serve.

Hazelnut Curry Goat Cheese Balls

6 oz goat cheese
1/8 cup Hazelnut meal
1/8 cup premade Thai Curry Almond Seasoning*
1.5 Tbsp Coconut Oil
Salad Ingredients

*Admittedly I bought the curry seasonings at Whole Foods, but you could easily make this yourself. I would actually recommend it, because the seasoning alone is a little salty. The curry seasoning contains almond meal, Thai yellow curry spices, dehydrated garlic, and dehydrated onion.

Preheat the oven to about 425.

Mix equal parts the curry seasoning with hazelnut meal.

Scoop 1-1.5 inch balls of goat cheese and press it into the mixture, and form a ball with as much seasoning as possible.

Place on a foil-lined baking sheet. Repeat until you have made as many balls as you want!

Lastly, drizzle melted coconut oil on the pan and rolled the balls in the coconut oil.

Bake 12-15 minutes until they are brown. Don’t worry if they aren’t hard right away.

When I was at Laura’s, she also thought the avocados would taste good in the mixture, so I coated a few avocados and tossed them on the pan with the goat cheese.

Serve on a summer salad. I think they pair best with arugula, dried cherries, fresh corn, and tomatoes. I also topped mine with some avocado, a little olive oil, and used the rest of the seasoning as a topping!

The combination of textures and flavors was fresh, fun, and something you can definitely rinse and repeat more than once in the same week!

***

I’m still stuck on Kat’s poison ivy mishap… I can’t even imagine!!! I saw pics… please send her healing thoughts!

What mistakes have you laughed about lately?

What is your favorite go-to summer salad recipe?

Homemade Red Velvet Protein Bars

June 20, 2013 By Laura

Cake is my favorite.

It’s my Achilles heel. And wine.

I can pass on candies all day long. I don’t like process packaged “treats.” I’m not crazy for chocolates (though those are tasty). Baked goods – homemade cakes and cookies – get me every time.

My favorite cake is Carrot Cake – which is why I had to make a healthy protein microwave version. I did the same for my beloved Chocolate Cake. That chocolate cake was the last meal I ate before the pre-surgery fast:

With melted cherries, peanut butter, and cacao nibs

The last on my list of cake “favorites” to re-create would be red velvet. Kammie must have been in my head, because her guest post today does just that!

I’m really excited Kammie volunterred to post. Every time I read her blog I am inspired. I don’t know how she comes up with post after post of healthy food porn! Read on for Kammie’s latest tasty, protein-rich cake creation.

Homemade Red Velvet Protein Bars

Hey Everyone! I am so glad to be here posting for the lovely Laura! I’ve been following Laura’s blog ever since I started my own so this is a huge honor. Thank you, Laura! Hope you are feeling better!

Let me introduce myself – my name is Kammie and I am the blogger behind Sensual Appeal. I have gone through many ups and downs in my life and finally I have adapted the Intuitive Eating approach in the last couple of months. It has allowed me to finally begin accepting myself for who I am and learning to trust and love my body. I gave up on dieting in March and I haven’t looked back since. My blog and life mantra ever since has been that everything in life should be: Delicious, Mindful, and Happy!

If you do know me as a blogger, you know I’ve always had a slight infatuation with using protein powder in my recipes. I had a phase where I used protein powder ALL the darn time.

I don’t use it as much anymore but it does find its way into my meals here and there. For example, my guilt-free Pumpkin Carob Chip Donuts, Strawberry Cheesecake Protein Shake, Chocolate Chip Protein Cookie Pancakes, or my favorite Double Chocolate Microwave Mug Cake!

If you are confused by all of the varieties of protein powders that are out there – check out this handy guide I created Protein Powders 101: Which is the best Protein Powder for you?

Anyway, I knew right away that a protein-rich recipe would be perfect for Laura and Laura’s readers! So a protein-rich recipe it is!

I realized I haven’t ever actually made protein bars but I do eat them frequently. So I bring you this easy, no-bake, VEGAN and full of protein snack.

The reason why this is red (and called Red Velvet) is because I used Cocoa Cardio instead of cocoa powder – it’s basically cocoa powder with dehydrated beet juice for extra nutrients. You can use regular cocoa powder to make this a regular chocolate protein bar instead. I am not affiliated with Cocoa Cardio, btw. It’s just a cool product I found recently.

Homemade Red Velvet Protein Bars, ladies and gentlemen. Enjoy!

Homemade Red Velvet Protein Bars

¼ C vanilla protein powder
2 T + 2 T coconut flour, separated
2 T almond flour
2 T Cocoa Cardio* (or cocoa powder)
½ C almond milk
¼ tsp vanilla extract
¼ C dark chocolate chips

Add the dry ingredients in a bowl and mix. Add almond milk by 1/4 cupful and mix. Add the rest of the milk and vanilla in the bowl and mix still. If the batter is still too liquid-y add the other Tbsp of coconut flour. The batter is supposed to be thick enough to mold into shapes.

Take a little bit of the thick batter and shape into balls. Once you’ve formed them into balls, press and mold them into the shape of bars and put on parchment paper. Put the bars in the fridge for a couple of minutes to harden.

Melt the chocolate chips in a microwave or on the stove and once it’s melted dip the bars into the chocolate to coat.

Scoop the rest of the melted chocolate onto the bars with a spoon. Put in the fridge for at least an hour.

Remove from fridge and enjoy!

*I order my Cocoa Cardio from iHerb.com. Use my discount code USO924 for $5-10 off your order!

So what do you think? Easy enough?

If you enjoyed this recipe, I’d love for you to check out my blog for more recipes, healthy living musings and other posts over at Sensual Appeal Blog. Show me some love by liking my Facebook page and subscribing to my YouTube channel!

xo, Kammie

***

I read this post when Kammie sent it and almost begged her to deliver.

Do you like candies or baked goods better? What can’t you turn down?

What is your favorite health-ified treat?

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