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There are so many things that warrant questions in our day to day lives.  Like coffee, the highlight of our mornings, the pick me up in our afternoons, and a very Googly substance.

Why do coffee shops that don't sell coffee beans exist?

Why do people care more about organic coffee than shade coffee?

Why is coffee cake called coffee cake if it doesn't actually have coffee in it?

How are sliced almonds made?

You might thing that the last question doesn't really relate to coffee.  But while drinking coffee with one hand and chopping almonds for this coffee cake with the other, my brain slowly turned on and noticed the rough, misshapen pieces jumping all over my cutting board so I had to wonder - how in the world are those perfectly unnatural nuts crafted?

My wonderment turned into a smile because, you're right, the shape of the almonds doesn't really matter in this case.

What's really important is that they are here, in this coffee cake.  A cake whose crafting is easily explained as it was made in the name of nutty, spicy, sweet, cocoa, caramel-y coffee goodness and is filled with actually coffee to make it make more sense.

So go ahead, grab a slice, no questions asked. 

Coffee Coffee Cake

Ingredients

• 1/2 c oats
• 1 c whole wheat flour
• 1/2 c white flour
• 2 t cocoa powder
• 3 t cinnamon
• 1 t nutmeg
• 1/2 t cardamom
• 1 T baking powder
• a pinch of salt
• 1/2 c brown sugar, or 1/3 c white sugar
• 1 large egg
• 1 c coffee* + 3 T coffee grounds
• 3 T coconut oil

For the topping:

• Roasted, unsalted almonds, chopped
• Unsweetened flakes of coconut
• Cocoa powder
• Cinnamon

Combine:

1. Preheat the oven to 375 degrees and line a 9x5 pan with parchment paper.
2. Dump the oats into the bowl of a food processor and blend on high speed for 15-30 seconds until finely ground.
3. Add in the flours, spices, baking powder, and salt, then blend again on medium speed for 20-30 seconds until the ingredients are well incorporated.
4. Add in the sugar and blend for 20-30 seconds until well incorporated, then add the egg, coffee, grounds, and oil.
5. Blend on low speed/dough setting for 30 seconds until everything is mixed together.
6. Pour the batter into the baking pan, sprinkle with almonds, coconut, cocoa powder, and cinnamon then bake for 30 minutes or until a toothpick comes out with a few crumbs on it but not dry.
7. Let cool for 15 minutes then enjoy!

*I made cold brewed coffee for this recipe mainly because I recently shattered my french press and have yet to replace it.  Feel free to use hot brewed coffee but make sure you let it cool before adding it to the recipe or else it may cook your egg.

Green on Green on Grape

The most challenging thing about writing a food blog for fun isn't what you may think.

It's not the time, because despite my unrelated full time job cooking is something that I always make time for.  I've always loved grocery shopping, to go to different stores and daydream about what all the ingredients could become so it's not that the prep is a chore for me.   And yes, while others thing snapping pics of everything I eat before it gets to go in my mouth is takes some serious self restraint, it's more of an added enjoyment for me.

When I'm faced with an empty bowl I fill it without a problem.

The real challenge comes after all of that, at the end when I'm faced with a very blank page.  Like last week, when I sat starting at these pictures of this dinosaur bowl and couldn't stop feeling some type of way long enough to form words describing why it was so good.

Yes, this bowl starts similarly to any other empty "bowl" but along the way it's packed with roasted and fresh ingredients that come together in a perfect marriage of contrasting flavors and textures.

The nutty wheat berries bring the perfect amount of chewiness to the table and add to the warmth of the roasted broccoli while the freshly chopped celery and spinach add a little brightness and crunch.  The salmon, which is broken into bite sized chunks, brings the slightest hint of mustard spice into every bite.  And of course, no salad would be complete without a little salty and sweet like my favorite grape and feta combo.

So really this bowl is much more than just the typical come home and curl up on the couch bowl, a just ran forever and need to recover bowl, and a hand your guests spoons and feed them this for dinner bowl.


It's a celebration of everything delicious bowl, because more, is better!

Dinosaur Bowls

Ingredients

For the salmon:

• 3-4 portions of salmon
• mustard seeds
• salt and pepper to taste
• red pepper flakes
• garlic powder
• mustard, powdered
• yellow curry powder, optional

For the salad:

• 1 scant cup wheat berries
• 2 large heads of broccoli, finely chopped
• 1 lemon juiced + zested
• 2 stalks celery, chopped
• 2 c grapes, halved
• 3 T feta, crumbled
• 1 c spinach, chopped
• 3 T balsamic
• salt and pepper to taste

Combine:

1. Place the wheat berries in a small pot and cover them with 2 inches of water.  Bring to a boil over high heat for 15 minutes then reduce to low-medium heat and simmer covered for 30 more minutes, adding more water if necessary.  When cooked through, strain any excess water off and set aside.
2. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
3. Chop up the broccoli, toss it with two tablespoons of olive oil, the lemon juice and zest, and a little salt a pepper.  Layer on one baking sheet and place in the oven - this will need about 30 minutes or until the broccoli is starting to brown.
4. Place the salmon in the middle of the other baking sheet.  Sprinkle the salmon with as much of the spices as desired in the order listed above then add to the oven for about 20 minutes. When it is cooked as desired, remove the pan and let the fish rest for 5 minutes before chopping up.
5. Meanwhile chop the celery, grapes, feta, and spinach.
6. When the broccoli is cooked, add it to a large mixing bowl with the wheat berries, celery, and grapes.  Toss with the balsamic and more salt and pepper if desired.
7. Gently toss in the spinach, feta, and salmon.
8. Enjoy immediately and store leftovers in the fridge for up to 3 days.

They Say

Bad things come in threes so when I was crippled by a severe back injury, had my entire wallet stolen, and came down with that crazy flu induced sinus infection thing that's going around I knew a wave of bad luck had hit me.

I'm still not sure how I offended the universe to this extent, but one thing I do know is how to handle this kind of karma.

It's highly recommended to start by counting your blessings and letting the thankfulness for having health insurance, a super helpful bank, and a Neti Pot soak into your soul, and to end with some killer karma soup.

Okay so maybe that ending is most helpful if your third misery was being sick AF but still, this soup is delicious AF so I'm pretty sure it's a good ending anyways.

Why so good?

Because it's loaded with goodness like detoxing turmeric, cinnamon, and parsley, hearty chick peas and red daal, and of course coconut milk because every bitter heart needs a little sweetness.  All these little gems come together with enough strength to counter act a heavy dose of badness, or at least to fill a super hungry belly and make you feel royal AF while eating it!

Royal Karma Soup

Ingredients

• 1 T mustard seeds
• 2 T olive oil
• 1 jalapeno, diced, optional
• 1 inch red onion, diced
• 2-3 small carrots, peeled and sliced
• 1 can of diced tomatoes, with juice
• 1 can of chickpeas, rinsed well
• 1 c daal (red lentils)
• 1 t red pepper flakes
• 2 t turmeric
• 1 t cumin
• 1/2 t garlic powder
• 1/2 t cinnamon
• 1/2 t ginger
• 1-2 t salt
• 2 cans of water
• 1/2 c coconut milk
• 1 bunch parsley, chopped

Combine

1. Add the mustard seeds to a large pot over medium heat and toast for a minute or two before adding the oil.
2. When the oil is hot you will hear the mustard seeds snapping, at this point add in the jalapeno, red onion, and carrots and saute for 3-5 minutes until the pieces are just starting to soften.
3. Add in the rest of the ingredients except the coconut milk and the parsley.
4. Bring the liquid to a boil for 10 minutes, then reduce to a simmer and add in the coconut milk.
5. Continue to simmer for 20 minutes, stirring a few times before it is done.
6. Add in the parsley and serve immediately or store in the fridge for up to 5 days.

Note

At first the soup will look very broth-y but once the daal is cooked and coconut milk is added they will fill up the space and make a thick but not-too-thick soup.

In the Raw

If we can all agree that granola bars are a special pleasure for snack fiends, I think we can also agree that chomping on the store-bought versions filled with multiple sugars leads to a little self-health-doubt.

Since I'm a full supporter of snacking like a kindergartner,  I decided it was time to create a non-guilty version.

I started down the typical recipe paved path of cereals stuck together, baked bars that were overly reminiscent of dessert, and finally found a combination of simple dried fruit, nuts, and whole oats blended together then pressed into bars that I wanted to make again and again.

For this super Springy version I lightened them up with some lemon zest and lemon juice, which added a welcome brightness to the almond base and led to more doubt.  I felt like the simplistic, naturalness of this recipe was much more wholesome than store-bought bars so I didn't question the sugar levels brought on by the dates, but if they were so healthy why did they embrace a little lightening up?

Thus another version was born!

Although the second batch isn't raw and takes 15 extra minutes to make, it includes a little extra lean protein and visibly lower sugar levels - finally a treat you can feel good about!

Sweet Lemon Almond Granola Bars

Ingredients

• 1 c old fashioned oats, uncooked
• 1/2 c almonds, raw
• 1 T chia or flax seeds
• pinch of salt
• 20-25 dates, pitted
• 2 T lemon zest
• 2 lemons, juiced
• 1 t vanilla

Combine

1. Line an 8x8 pan with plastic wrap.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. The dough should start sticking to itself and pull away from the sides of the bowl.  If this does not happen, add a tablespoon of lemon juice or water and continue blending on low speed until the dough sticks to itself.
6. Use a metal spoon or spatula to spread the dough into the pan.
7. Let set overnight then cut into 6 bars and wrap individually to take on the go or all together in a tupperware.
8. Store in the fridge and enjoy for up to 2 weeks!

Baked Coconut Lemon Almond Granola Bars

Ingredients

• 3/4 c oats, old fashioned, uncooked
• 1/2 c almonds, raw
• 1/2 c coconut flakes, unsweetened
• 1 T chia or flax seeds
• pinch of salt
• 10 dates, pitted
• 2 T lemon zest
• 1 lemon, juiced
• 1 t vanilla
• 2 large eggs

Combine:

1. Preheat the oven to 400 degrees and line an 8x8 pan with aluminum foil.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. Add the eggs one at a time, blending on medium speed after each addition for 30 seconds until well combined.
6. Use a metal spoon or spatula to scrape the batter into the pan.
7. Bake for just 10 minutes then let sit for 10 minutes.
8. Cut into 6 bars and let cool completely before wrapping each individually or placing them all in a tupperware.
9. Store in the fridge and enjoy for up to 7 days!

Herby Salmon Salad

A word to the wise says it's best to pack (read: hide) lazy dinners with flavor.

Lots and lots of flavor.

So much flavor, that your taste buds are blown away - taking with them your shameless lack of labor, and leaving behind the few extra moments you now have to savor a tasteful meal.

The kind of flavor that arrives with a big bang with this salmon salad.  A salad in which dill and garlic are rubbed onto the filet before it's baked, peppery arugula is tossed in a fresh onion vinaigrette, then sweet apricots, strong blue cheese, and warm roasted almonds are mixed into the greens for bursts of contrasting flavor.

Later long day, hello good night!

Herby Salmon Salad

Ingredients

For the salmon:

• 12 oz salmon
• lemon juice
• dill, dried
• garlic, powdered
• salt and pepper for taste

For the salad:

• Arugula, as desired
• a few apricots, chopped
• Blue cheese, crumbled
• Roasted almonds, chopped

For the dressing:

• 1 T vidalia onion
• 1 T red wine vinegar
• 1 T olive oil
• salt and pepper to taste
• 1 t mustard seeds

Combine

1. Line a baking sheet with parchment paper and preheat the oven to 400 degrees
2. Place the salmon on the middle of the baking sheet then squeeze some lemon juice over it and sprinkle with dill, garlic, salt, and pepper as desired.
3. Bake for 15 minutes until crisping on the outside but juicy and tender on the inside.
4. Meanwhile, blend the vidalia onion, vinegar, oil, and spices together.
5. Toss the arugula with the dressing until well coated.
6. Toss in the apricots, blue cheese, and roasted almonds.
7. Top with the salmon and enjoy!

Lemon Tarts

Spring is here and you know what that means....

Lighter colors, lightened up desserts, and a new season of Game of Thrones of course!

Although the start of this season was immediately followed by grave disappointment that left me doubtful of what would come in the next episode, I knew I could still live that GOT life with some dually festive lemon tarts.

These were made while aiming for a dessert like key lime pie with a brain clouded by dreams of old fashioned lemon poppy seed cake.

Of course the crust is raw and made of wholesome ingredients, and the filling is lower-than-key-lime-pie in sugar and fat (because how else could it land on tbc?), but all-the-gods be damned these pack some serious flavor.

The lemon mousse balances perfectly between something that is satisfactorily sweet and something that is tart enough to just tweak that back of the jaw spot.  The texture of the crust was made to match so instead of biting into a whipped center and getting cut short by a hard crust, your teeth keep gliding.  The blackberry topping adds a little depth to the lemon but can be omitted if you're fruit-phobic.

One small win for the GOT fans and a perfect Sunday treat, enjoy!

Lemon Tarts

Ingredients

For the crust:
(adapted from these Larry Bar's)

• 1/2 c almonds
• 1 c old fashioned oats, dry
• 1 T poppy seeds
• 1 t vanilla
• 25 dates
• 3 T water

For the filling:
(adapted from Bon Appetit, Bouchon, and Ina Garten)

• 2 egg yolks
• 1 egg
• 1/2 c sugar
• 3 T butter
• 1/2 c lemon juice
• zest from 3 lemons

For the blackberry topping:

• 6 blackberries
• 1 T sugar
• 1/3 c water, plus more as needed

Combine

For the crust dough:

1. Toss the almonds, oats, and poppy seeds into the bowl of a food processor and blend for 1 minute until everything is finely ground.
2. Add the dates and blend on medium speed for 1-2 minutes until only small pieces remain.
3. Add the vanilla and water and blend on low speed until the dough pulls away from the sides of the bowl and sticks to itself.  If this doesn't happen, add another tablespoon of water and blend again.

Directions of forming the crusts:

1. Tear plastic wrap into 3x3 squares.
2. Scrape the dough off of the blade of the processor, then roll it into a 1-1 1/2 inch ball.
3. Place the ball between two pieces of plastic wrap, flatten the ball until it is about 1/3 inch thick, place the disc over the top of a muffin tin, remove the top layer of plastic wrap, push in and down from the sides of the disc to fit it into the tin.
4. Use the plastic wrap to fit the crust snuggly into the tin and repeat until you have all your crusts ready.

For the lemon filling:

1. Whisk the eggs, yolk, and sugar in a medium mixing bowl that can be used in a double boiler.
2. Bring 2 inches of water to a boil in a medium pot over medium heat.
3. Fit the bowl onto the mouth of the pot so it does not touch the water line and whisk constantly as the egg mixture heats for 3 minutes.
4. Add 1/3 of the lemon juice and zest, then whisk for another 3-4 minutes.
5. Repeat until all of the juice has been incorporated then continue whisking for another 4 minutes, dropping in slices of butter during this final heating.

Note: at first it will look like there is nothing happening but each time you add the lemon juice the mixture will double in size, becoming light and foamy.

For the blackberry drizzle:

1. On the side, add the blackberries, water, and sugar to a small non-stick skillet.
2. Use a fork to mash the blackberries slightly as they cook and stir often until the mixture is reduced to a syrup.

For the tarts:

1. Spoon the lemon mixture into the tarts until it is level with the edge.
2. Swirl the blackberry mixture across the top of the tart
3. Top with extra lemon zest.
4. Let rest at room temperature for one hour or store in the fridge for up to three days before enjoying!