Chocolate-Pistachio Energy Balls

Leave a comment May 1, 2016 thekitchenbeet

TKB - chocolate-pistachio energy balls

They’re vegan, gluten-free and addictive. If you’re the kind of person who can’t stop eating stuff that falls in the sweet, salty and delicious category…consider this your warning.

It’s no secret that I’m a fan of cacao balls – I’ve previously posted these coconut-heavy energy bites, and this crunchy version with brown rice crisps, sunflower seeds and cacao nibs. And while I love both of those recipes, I have to admit – these are my new favorite. If you make anything this week, let it be this! I pretty much always have some sort of quick bite similar to this in the fridge or freezer. This type of thing saves us when it comes to returning from school and work and feeling ravenous. If we need to head out for a soccer game, or spontaneously decide to ride to the beach, we never regret bringing a little food with us. They feel like a treat, but pack a good nutrient punch.

The Best Guacamole

Leave a comment March 12, 2016 thekitchenbeet

TKB - Guacamole zoom

It’s the season where windows start to open, walks and bike rides own the after work/school schedule and basketball is on our television more frequently than any other time of year.

Guacamole is a year-round kind of snack, but it’s particularly ideal for getting together with a group of friends for basketball and chatting. (Or book club/girls’ night/any gathering involving people + food.) If I’m being transparent, I’ve never followed a recipe for guacamole before. It’s one of those things I make with such frequency, I just taste as I go. (Perks of the “job.”) My sisters always request this snack, and are known to have avocados, lime and garlic waiting on the counter when I show up at their place, to remind me what they’re hoping for. Since all four of my sisters live in a different state than me, I thought it would be a nice spring gift to give them, and you, the best recipe.

Vegan Crispy Cacao Bites

7 Comments February 22, 2016 thekitchenbeet

TKB - crispy cacao bites - five

I’m a lover of experience and memories over things, pretty much always. This is evident in the way I gift my family, particularly for birthdays. Planning a surprise getaway brings me almost as much joy as the trip itself. For Aidan’s 11th (today!), we planned a short trip – just one overnight and two days of skiing and snowboarding up at Crystal Mountain. It’s a 2.5 hour drive, and lift tickets were included with our stay. This allowed us to be sneaky behind the scenes and plan for one of his best friends to join us.

I try to keep things economical by making and packing as much of our food as possible, and aiming to get a room with a kitchen. For this trip, it meant making minestrone soup and sandwiches before we left for our trip to have for dinner last night, and bringing the goods to make french toast this morning. I also packed these crispy bites, and put 2 – 3 in individual snack size bags. I froze them, then sent everyone out with a bag to stuff in their jacket pocket for a little energy while out on the slopes. The crew loved them, so I thought I’d give you all the recipe, too!

Red Lentil Soup with Sweet Potato, Kale & Herbs

4 Comments February 14, 2016 thekitchenbeet

The Kitchen Beet - Winter Red Lentil soup

For the sake of all parents (and all people with taste buds), you should have this soup recipe. I’m particularly smitten with it because my children will eat it without fuss, and I happen to really enjoy family meals that involve us all sitting around the table, eating. (Such a novel idea!) It comes together easily, is pretty inexpensive to make, and if you do yourself the favor of chopping the leeks, sweet potatoes and kale beforehand, you’ll be impressed with how quickly you get it on the table. Here in Michigan we’re trying to maximize our time outside and enjoy the latest snowfall. I’d be hard-pressed to find something I relish in more than a hearty, veggie-filled bowl of soup after a couple of hours on the cross country trails.

Apple Cinnamon Pecan Oatmeal

6 Comments October 27, 2015 thekitchenbeet

For as long as I can remember, oatmeal has been part of my breakfast rotation. The weekday oatmeal is generally topped with hastily chopped bananas, a handful of raw nuts, dried fruit and maybe a spoonful of peanut butter. It certainly serves its purpose, but weekend oatmeal is a little more luxurious, with adequate time to saute fresh fruit and nuts in cinnamon and maple syrup. My mornings come before the sun rises, and the early hours of weekend are particularly serene – leaf blowers not yet roaring to life, children still snuggled in layers of blankets and perhaps one of the few opportunities to take time for myself throughout the week. A version of this recipe was first published in the fall 2014 issue of Chickpea Magazine, and I paired it with an essay titled, a morning date with you. One of my favorite excerpts: “Self-care is intentionally putting yourself first. Far from being selfish, it encourages you to carve out time to care of your health.” A year later, the sentiment still rings true. Perhaps during the next few weeks you can find a day to make this for yourself before dawn, before anyone or anything needs you, and just be.