Thursday, March 26, 2015

No Bake Carrot Cake Cookies



Living in my own little place is great.

I like that I can go to the fridge without worrying that all of my $4 goat cheese will be gone, and I’m always guaranteed to have the strawberries I left in the freezer there after two days have gone by. There’s also a good chance that the head of garlic I bought several weeks ago has sprouted, grown a stem, and leaves, too.

I like that I can watch whatever I want on Netflix without getting judged by my brothers for my questionable taste in medical dramas.

I like that I can do yoga in the morning on my living room floor and there’s no one around to interrupt my zen because my roommate works mornings.

I don’t like that my dining table is bigger than all of my kitchen counter space combined.

You see, tiny counters make cooking really hard. When your cutting board barely fits, there’s no room for ingredients, bowls, mixers, or much of anything else, really. Sure, clean-up is fast, but it would be faster if I didn’t have to make the entire kitchen a mess because I have to use every inch of space. So these cookie/cake/bar/whathaveyous are perfect for making in my tiny kitchen, because they really only use a pot and a bowl. Really, you could just use the pot.

The recipe itself is super similar to the no-bake chocolate peanutbutter cookies you see everywhere. Or as I knew them as a socially awkward homeschooled child, dinosaur cookies.



2 large carrots, shredded (about ½ cup shreds)
1 cup oats
¼ cup coconut oil
¼ cup coconut sugar or brown sugar
¼ cup almond butter
1 tsp cinnamon
3 tbsp chopped pineapple (optional)
1 tsp chia seeds

Optional Icing Drizzle

2 tbsp coconut oil, melted
2 tsp agave nectar
Splash of lemon juice

Shred the carrots and set aside in a bowl with the uncooked oats. In a medium-sized pot, melt the almond butter, coconut oil, and sugar together, and mix in the cinnamon. Bring the mixture to a boil and add the carrots and oats. Mix together until the entire thing sticks together and forms a ball. Add the chia seeds and pineapple and mix until everything is incorporated. Place golf ball-sized mounds of the dough onto a sheet lined with parchment paper and squish them down a little. Place the sheet into the fridge or freezer to set.

While the cookies are chilling, mix together the coconut oil, agave nectar, and lemon juice. When the cookies are ready (should be firm and not sticky – takes about 30 minutes), drizzle the icing with a spoon over each cookie. Place the cookies back into the refrigerator until the icing is set, about 5 minutes.

Enjoy! These are full of fiber and other great things like fruits and vegetables, with a fairly low amount of added sugar and fat (which is the healthy kind anyways). They taste fabulous and you'll look fabulous for making them for your next potluck or whatever it is you kids do these days.

Sunday, March 22, 2015

Spring Spring Spring!



 


Spring is here at last, though if you live in a sunny state like I do, it may have never really left! With springtime comes blossoming flowers, green leaves, and warm air; all making spring the most perfect season for taking a visit to your local farmer’s market. Farmer’s markets are a great way to get involved in your local community and economy, as well as better get to know exactly where your food comes from. In addition, many markets offer live music and kids’ activities, giving the potential for a fun family weekend outing. Most importantly of all, the farmer’s market is where you will find some of the best fruits, vegetables, and other food products around. Everything is more fresh, and because most of the items come from local farms and businesses, the transportation is much more ecologically friendly – just remember to bring some reusable grocery bags along to carry all of the great stuff you’re sure to find.

Depending on where you are in the country, different crops are in season at different times. Spring is a fun season because the temperature everywhere starts to rise, and there’s more variety across the country. Find your region below to see what may be available at your local market between March-May.

Northwest
Asparagus
Huckleberries
Mushrooms
New Potatoes

Northeast
Herbs
Mushrooms
Parsnips
Asparagus

Midwest
Asparagus
Mushrooms
Rhubarb
Parsnips

South
Broccoli
Cauliflower
Asparagus
Greens and Herbs

Southwest
Asparagus
Greens, lettuce, and cabbage
Snap Peas
Strawberries

Some regions may have more or less than what is listed here, but you’re sure to find something good regardless of where you live. If you’re trying to improve your diet to include more fruits and vegetables, visiting a farmer’s market is a great way to find something new and unusual that you might not find in your regular grocery store. For example, I visited my local farmer’s market this weekend and found orange cauliflower and romanesco broccoli – both strange vegetables, but also fun and colorful! Many vendors at farmer’s markets also offer other specialty food items like healthy bakery items, nut butters, honey, jams and jellies, and even seeds for planting in your own garden.

For more information on eating locally, and to find a farmer’s market near you, visit http://www.localharvest.org.

On a day-in-the-life-of-Emily note, I haven't updated in a while because I've been given the awesome opportunity to write for the blog at PHresh Kitchen through my school. PHresh Kitchen is a health-food focused fast food franchise in Florida (say that five times fast) with some great, delicious-looking ideas and registered dietitians behind their menu. 
Check it out at http://www.phreshkitchen.com, and if you're in Florida any time soon, stop by and let me know how it was!