Gimme Some Sugar

Actually, don't. Because even though I want it REAAAALLLLLLYYYY badly, I'm trying to skip it today.

{I'm not going to go into the bazillion reasons why I haven't blogged in about four months. Let's just move forward.}

I've actually been in a long process of researching. For a while I've felt over whelmed by my diet possibilities. Kind of like, the more you learn, the more you realize you don't know?

As you know, I have several vegan and vegetarian friends out there in the world, some who buy organic, others who grow their own organic, and others on Paleo. (Holla!)

So basically, I'm surrounded by healthy diets and overwhelmed by my options-- some of them conflicting-- especially when I hit the grocery store. Do I buy tofu? or $9/lb organic beef? or do I get my protein from grains and beans? It's all so confusing.

At this point, I've decided to do what I've been doing. As Dad always said, everything in moderation. Sometimes, he really knows what he's talking about. 

Basically, I haven't cut anything out completely. That makes me nervous.  But I'm careful about my soy intake, and picky about what meat I buy. I've laid off the milk and cheese, and upped my fruits and veggies big-time.

One thing I HAVE  cut out lately though, is white sugar and white flour. Basically, no good can come of these, so I don't mind. 

Well, I mind a little. Especially at 3PM after a rough day in 8th grade.

But I've found a couple of ways around white flour and sugar that I want to share.



Chocolate Chunk Paleo Cookies
See the recipe at: http://www.runningtothekitchen.com/2012/10/chocolate-chunk-paleo-cookies/

***** These are a win. We've made them twice so far. Easy to make, full of protein, and yummy. Tip: I bought both the almond meal and coconut oil from Trader Joe's; they have it the cheapest. Honey is local and from the Little Falls Co-Op.

Banana Oatmeal Cookies

See the recipe at: http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/

*****These were okay. A little bland, and a little dry (I added more oats because I thought the dough looked too wet....). I added in cinnamon and raisins, which helped. Next time I might add in some peanut butter or dried cranberries.

Raw Salted Peanut Butter Cookies

See the recipe at: http://www.ahouseinthehills.com/ahouseinthehills/2013/1/14/raw-vegan-salted-peanut-butter-cookies.html

*****These were GREAT! We really love peanut butter, so these were particularly awesome. I used the almond meal left over from the first cookies, and I just sprinkled the tops with sea salt. I also added some dark chocolate chips. Definitely make these whether or not you're cutting anything out of your diet!

Give one of these healthier snacks a try, and see if they satisfy your sweet tooth ;)

Salted PB cookies. You can't go wrong here.

Now if anyone can invent a delicious, sugarless and flourless cupcake, I'll be in business.

Asparagus

Before asparagus season leaves us for good, I want to share a couple ways I like to eat it!

First of all, as a side dish, there's little better than roasted asparagus. After washing, drizzle it with some olive oil, sprinkle on some salt and pepper, and roast in the oven at about 400 degrees for approximately 20 minutes. The spears get dark and caramely and crispy...mmmmmm.

However, recently with my purchase of seasonal farm fresh asparagus, I wanted a recipe that would bring out the sweetness, rather than overwhelm it. I found a recipe for an asparagus sandwich on AllRecipes.com (my fave recipe website) that I tweaked to make easier, and I think, more delicious.

A half a pound of asparagus made two sandwiches for me...

1/2 lb. asparagus

butter, or butter substitute

salt, pepper, garlic powder (all optional)

dill

mayonaise

good whole grain bread, like homemade or from a bakery

cheese (I like sliced muenster for this)

1. Saute the asparagus in the butter until it is tender, about 5 minutes. Sprinkle on some salt and pepper if desired.

1.5. Meanwhile, toast the bread.

2. Spread mayo on the toasted bread and sprinkle on the dill, as much as you like, to taste. You can also add some garlic powder, if this tickles your taste buds.

3. Layer on about half of the buttery asparagus, add the cheese, cover, and eat!

It's super simple, and incredibly delicious. The butter and dill really bring out the spring sweetness of the asparagus, the whole grain bread gives it some texture and nuttiness. I'm not gonna lie, I ate both sandwiches myself (and yes, that was a lot of asparagus in one day...).

And for any of you asparagus-phobes, my father never touched an asparagus in his life until I roasted some for him, and he loved it so much, he planted some in his garden this year!

So get out there and get some asparagus while the gettin's good!