urban.apron.

Hi everyone! 

I’ve done a few upgrades and Urban.Apron is now at a new site, www.urbanapronblog.com !  

Same ol’ blog... new URL. 

Why do we write about food? 

Last week marked my fifth year writing this blog and each year, I discover more reasons why I keep it going. (Because as I sit up late at night writing posts about granola and smoothies...there must be good reasons, right?) 

For me, food writing and blogging makes me think about food in a deeper way. It inspires me to try foods I may not have tried otherwise.

You may not realize this when you first read a blog post - scanning them quickly, as your eyes dart straight to the recipe. But, there is a lot of person in a post - whether it be your friend or a stranger you’ve gotten to know by their daily blog posts.  It’s a look into their life.  

I spent a few nights last week sitting alone at the kitchen table.  I finished eating dinner and I had two variations of these cacao bars in front of me.  Very similar, but one had walnuts and one had pecans.  I bit into one...let it melt in my mouth, as the intense chocolate flavor dissolved on my tongue, as if eating fudge.  I closed my eyes and thought about the flavor. Then I swallowed, drank water and tried the next one. Comparing it with the previous one.  

This example alone is proof that by blogging about food, I’m more aware of the food I am eating.  

It makes me stop, look at the food, think about the flavors, ingredients and how it is affecting me.  

Now, if I wasn’t writing this blog post, I don’t know if I would have sat at the kitchen table after dinner and compared my versions of these bars.  But then again, these are so good... .I probably would.

I’m sharing these with you because these bars prove that whole foods taste really really good.  That, and just can’t get over these bars.

Cacao Nut Bars 

1/2 cup heaping cup chopped almonds. roasted  

1/2 heaping cup chopped pecans or walnuts 

1/3 cup shredded unsweetened coconut 

1/3 cup Medjool dates, pitted and chopped

3 tablespoons raw cacao powder 

1/2 tsp pure vanilla 

pinch of sea salt

1 tbsp. coconut oil

Directions: 

- In a food processor, blend dates with nuts until processed, a few minutes. The nuts should still be in small pieces.

- Add coconut and the remaining ingredients. Add a bit more oil if it seems too dry. It should be a bit crumbly but stick together when pinched. 

- Put the mixture in a small square 8x8 baking pan, lined with parchment paper.  Let chill in the refrigerator or freezer until firm, and then cut into bars. Store in the refrigerator for up to a week.

Happy weekend!  

Today I am sharing a bread that I love baking on Saturdays.  

Weekends are a time I always find myself in the kitchen at some point.  Even if just for an hour... I usually bake something I didn't have time to bake during the week. 

This bread is one of those weekend breads.  

And there are no grains here!  So no tummy troubles for those who have a hard time digesting gluten.  You see, it’s time we think outside the box.  Bread doesn't have to be made with wheat anymore.

And this is whole 30 approved, so double points in my book.

Welcome to a whole new era of bread baking.  And it’s deeeeelish. 

Almond Flour Bread with Thyme and Rosemary 

(Adapted from ElizabethRider.com)

2 cups almond flour

3 tablespoons coconut flour 

1/4 cup ground flaxseed 

1/2 teaspoon baking soda 

1/2 teaspoon fine sea salt 

5 eggs

2 tablespoon extra virgin olive oil 

1 tablespoon apple cider vinegar 

1-2 tsp. fresh thyme. chopped 

1-2 tsp. fresh rosemary, chopped 

Directions: 

- Preheat the oven to 350°F. 

- In a large bowl, whisk together the almond flour, coconut flour, flaxseed, baking soda and salt. 

- Add in the eggs, oil and apple cider vinegar and mix until well combined, about 30 seconds. Scrape down the edges and add the chopped herbs and mix until it is combined. The dough will be like a thick batter, that’s normal. Pour dough into a greased 8 or 9 inch bread pan.  

- Bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool in the pan for 30 minutes and then run your knife around the edges and invert it on a cutting board.  Once it’s cool, slice it or store the bread in the refrigerator for up to a week. 

- Ways to eat: I like making it savory & sweet by topping a slice with fresh strawberries, a drizzle of olive oil, a sprinkle of fresh rosemary and a pinch of sea salt. Or smash avocado on a slice for a filling snack or to amp up a light meal. 

I also love to make this a plain almond flour bread.  You simply omit the herbs and you have yourself a great bread to toast and top with fresh jam or sliced bananas and cinnamon. 

This grain-free bread is hard to beat. 

Here is one of my go-to chewy oatmeal chocolate cookie recipes. 

I’ve been making this recipe since I was a teenager.  A recipe simple enough, I learned it by heart. 

Today, when I’m my small kitchen in St. Louis, I use my mom’s old white kitchen aid mixer - the same one I grew up using on our countertop at home.  

It’s a main reason I keep baking - because recipes are also memories.

I add two kinds of chopped chocolate - milk chocolate and bittersweet.

If you are more of a oatmeal-raisin-kind-of-person, then add a heaping cup of raisins instead of the chocolate.

Now, if you hang around me or read my blog enough, you’ll know that butter/flour/sugar are not ingredients I eat often.  But, if you sweat every day and eat whole foods... every now and then a homemade cookie is a treat worth sharing.

Chewy Oatmeal Chocolate Cookies 

1 cup unsalted butter, softened 

1 cup light brown sugar 

1 cup granulated white sugar

2 large eggs

1 tsp. pure vanilla extract

1 tsp. baking soda

1/2 tsp. salt

2 cups all-purpose flour  (whole wheat pastry flour works as well) 

2 cups oats  (I prefer quick-cooking oats over the old-fashioned for these cookies) 

1 cup good quality bittersweet chocolate, chopped 

1/2 cup good quality milk chocolate, chopped

Directions: 

- Preheat oven to 350. 

- Blend the butter with the sugars until creamy. Add in the eggs and vanilla and cream together until combined. Add the baking soda and salt.  Slowly add in the flour.  Then, mix in the oats.  When it is all combined, fold in the chopped chocolate. 

- Scoop heaping tablespoons of dough on a parchment lined cookie sheet. Bake for about 8-10 minutes, rotating half-way through until golden edges. Take out and let cool a few minutes on the sheets.  

It’s okay if they seem thin, these are chewier and thinner than your average cookie, but that is what makes them delish! 

You may be running around with what seems like a thousand things to do.  Or, your work weeks feel as though it may never end... already. 

But, there is something about sipping green tea that makes life feel a bit more calm. Even if only for a few minutes. 

When I splurge and buy matcha green tea powder at the store, the first thing I make is a green tea smoothie. 

This smoothie is so fast to prepare and there is something about matcha tea... it just makes me feel good when I drink it.  

Matcha tea is a Japanese green tea leaf variety that is very high in antioxidants, amino acids, and chlorophyll.  Unlike normal teas, you’re drinking the entire tea leaf, not just the tea water, so it is more nutrient dense than a standard green tea.

The powder can be mixed into muffins, cakes, lattes, and here - smoothies.

If you have never blended the powder into a smoothie it’s about time you gave it a try!  

Matcha Green Tea Smoothie {dairy-free}

(makes 1 large serving, or 2 small servings)

1 large banana, chopped and frozen 

1 1/2 tsp. matcha tea powder

1 tbsp. chia seeds 

3/4 cup canned light coconut milk 

1/2 cup coconut water (or very cold water)

Few dashes of cinnamon 

Directions: 

- Blend all of the ingredients in a blender until smooth and frothy.  Add ice cubes if desired. 

- Pour into mason jar and enjoy immediately. I like to top the smoothie with bee pollen and chia seeds. 

I had my late-night baking craving last night. 

This usually comes about once a month. It’s always past 9:00 p.m. when I find myself alone in the kitchen and in the mood to bake anything. It’s not a craving to eat - just the craving to bake. 

I mentioned baking cookies to my boyfriend Chad yesterday and he mentioned his favorite cookie - white chocolate macadamia.  

It was 9:30 at night when I decided to try a new recipe for this favorite.  Let’s just say within 20 minutes I had cookies made, cooling on wire racks, and I was cleaning up my kitchen.  Late-night bake sessions come and go preeetty fast.

But, it was a good feeling this morning to package up a few of these cookies for Chad and even send a few to friends.

I prefer using lightly salted and roasted macadamia nuts in these cookies for an enhanced flavor.  And a very good quality white chocolate bar.   

Roasted Macadamia & White Chocolate Cookies

1 1/2 cup all purpose flour 

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter (1 stick) at room temperature

1/2 cup white granulated sugar 

2/3 cup dark brown sugar

1 large egg

1/2 tsp pure vanilla extract

2/3 cup roasted macadamia nuts, chopped

4 ounces good quality white chocolate, chopped 

Directions: 

- Preheat oven to 350 degrees. 

- In a medium bowl, whisk the flour, baking soda and salt.  

- Chop the nuts and white chocolate and set aside.

- In a mixer, blend the sugars and butter until creamy, about a minute or two.  Add the egg and vanilla and mix until completely combined. Add the flour mixture at a low speed until just combined. Add the nuts and white chocolate to the mix at a low speed and stop when just combined. 

- Using a cookie scoop, scoop out tablespoon-sized cookie dough on parchment-lined cooking sheets. Bake for about 9-10 minutes, rotating sheets half-way through baking.  Let cookies cool on the sheets for a few minutes, then transfer to a wire rack to cool completely. This will make about 2 dozen cookies. 

My late-night baking tip:  Use parchment paper on your cookie sheets!  I admit, I never used to do this in my earlier baking years. But, it brings very minimal clean up and the cookies will never stick!  

As my love for raw energy bites continues, I am sharing a fun variation today. 

Carrot cake bites.

Because I love carrot cake - so why not turn the dessert into a power bite? 

These are a great snack or I’ll eat them as dessert when I’m craving something sweet.  Bonus - there is no sugar in these...but you won’t even notice!

I like rolling the balls in unsweetened shredded coconut. 

Pack a few of these in your bag and you are good to go!

Carrot Cake Bites {grain-free}

8 large Medjool dates, pitted and chopped

1 cup chopped pecans 

1 medium carrot, chopped

1/4 cup unsweetened shredded coconut (plus more for rolling)

2 tablespoons chia seeds or flaxseeds

3/4 tsp cinnamon 

1/2 tsp. vanilla 

1 tsp.  coconut oil, melted 

Pinch of sea salt

Directions: 

- In a large food processor, process the chopped carrot until finely chopped. 

- Soften the dates: soak the dates in very hot water for a few minutes to soften them. Then, chop them up and add to the processor with the carrots. Pulse a few times. Then, add the rest of the ingredients and process until the mixture comes together.  It should hold together when you pinch it. 

- Roll tablespoon-sized balls with your hands. Then, roll the balls in unsweetened shredded coconut. Place in refrigerator until balls harden (30 minutes). 

- Store the bites in the refrigerator for the week. 

Power on. 

Because it’s Saturday. 

And you may be needing a special cookie to bake for a friend or party...

A few weekends ago my boyfriend and I had dinner at a couple’s home that lived in the neighborhood.  

Wanting to bring more than just the bottle of wine we picked up at our favorite little wine shop, packaging up cookies sounded perfect... but I wanted those cookies to feel more special than usual.  

I immediately thought of these “gaia cookies.” 

I first wrote about these cookies in a blog post two years ago.  If you have never read one of Shauna Niequist’s books, I recommend you add it to your summer reading list.  Her book, Bread & Wine: A Love Letter to Life Around the Table with Recipes, discusses the joy found in life around the table. It’s not all about the food - but it’s about the people you are with and the memories you share. 

At the end of each chapter, Niequist shares recipes, such as this one for Gaia Cookies.  The cookie is from a hippie vegetarian cafe in Grand Rapids, Michigan called "Gaia Cafe."  It is loaded oats, coconut, dates, walnuts, and chocolate.  I love everything about these cookies. Now, I have never been to this cafe, but anywhere that sells this cookie is on my bucket list to visit. 

My recent version had dried cherries and dark chocolate along with the coconut, walnuts and dates.  But you can switch it up to fit your style!  

Gaia Cookies   (adapted from Bread & Wine)

1 stick (½ cup) unsalted butter 1 ½ cups dark brown sugar 2 eggs 2 tablespoons vanilla 1 ½ cups whole-wheat pastry flour (or all-purpose flour) 1 ½ cups oats 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 cup shredded coconut (I like to toast it) 1 cup toasted walnuts, chopped  1 cup good quality chopped chocolate (I use milk or dark chocolate) 1 cup chopped dates & dried cherries (you can use whatever mix you prefer…raisins, dates, cherries, cranberries)

Directions: - Preheat oven to 350 degrees. - Cream together butter and brown sugar. Add the eggs and vanilla and mix well. Add in the flour, oats, baking powder, baking soda, salt, and mix well. - Toast the coconut and walnuts in the oven for about 5 minutes or so. Chop the nuts and add it with the coconut to the mix along with the chopped chocolate, chopped dates, and chopped dried cherries. Mix until combined. - Using an ice cream scoop, scoop the dough on to a cookie sheet. You can refrigerate the cookies for a few minutes to prevent them from spreading out too much when they bake.  Then bake for about 14 minutes, or until golden brown. Let cool a few minutes on the sheet pan and then remove and enjoy! 

I recommend using an ice cream scoop to make perfect large cookies every time. 

Ever wish you were a kid again?  

As much as I love the independence and opportunities that are given to us as we get older, I can’t help but think back to childhood. When my only worry was practicing my piano enough before lessons or doing well at a summer swim meet.

Lately, I’ve been thinking of that childhood mentality. Eating food simply because it tasted good, and then running around all day barefoot.  Wasn’t that the life?  My mom has been making the same buttermilk pancake recipe since before I was born.  As a kid, I ate them plain - no butter - and a drizzle of maple syrup.

Flash forward to my 27-year-old adult self, who has read way too many health related books and lives a grain-free and dairy-free lifestyle, for the most part. 

But you know what?  

Every once and a while, pancakes just sound really really good.  Plus, they remind me of childhood.       

Now, these aren’t my mom’s buttermilk pancakes (I’ll share that recipe soon!). But, these are pancakes I always feel good about making because not only do they taste good, but these are good for you too.

After completing the whole 30 program, my sisters and I swapped tips for making a grain-free pancake (basically just bananas and eggs). I recently saw a similar pancake recipe in the April issue of Shape Magazine and I quickly adapted it to my own. The result - a pancake that’s delicious enough you forget how good it is for you. 

I highly recommend topping these pancakes with fresh strawberries!  And eating them on a nice, slow Sunday for brunch. With lots of good coffee. 

Grain-Free Banana Pancakes 

Recipe adapted from Shape Magazine. Makes about 8 pancakes. 

2 bananas mashed 2 eggs 1/4 cup coconut flour  1 tsp. coconut oil  1 tsp. baking powder  few dashes of cinnamon  pinch of salt    fresh strawberries, sliced (for topping)  optional toppings: powdered sugar, pure maple syrup, honey

- Directions:  - Mash the bananas. In a large bowl, whisk the eggs and add in the bananas and mix until combined. Add in the coconut flour, oil, baking powder, cinnamon and pinch of salt. Add more coconut flour if the batter seems too runny. - Using an ice cream scoop, scoop the batter onto a skillet on the stove-top over medium high heat.  I put coconut oil in the pan so the pancakes do not stick.   - After a minute or two, flip over the pancake and cook for a minute longer. - TIP:  I find it easier to use a small skillet and do one pancake at a time. It’s okay if you mess up in the beginning, you will get the hang of it with practice. These cook a bit differently than traditional pancakes.  - Remove pancakes from pan.  Serve on a plate sprinkled with powdered sugar, fresh strawberries and pure maple syrup.    (These are whole-30-approved if you don’t top with maple syrup and powdered sugar.)

Happy Friday!  

Today I’m not sharing anything particularly complicated. Put simply: a stuffed date. 

In fact, this is down right easy. 

But nonetheless, a stuffed date is not to be overlooked.  And I’ve been seeing versions of it all over the place lately. 

After yoga class yesterday, when I saw Heidi Swanson’s book “Super Natural Every Day” sold by the front desk, I flipped through it.  And sure enough, she shared her recipe for stuffed dates - simply filled with almond paste. 

Then, I noticed my favorite little raw and vegan cafe down the road, PuraVegan, was selling stuffed dates at their counter for 99 cents - simply stuffed with two pecan halves. 

So today I am sharing my version. 

You see, I usually blend the dates and nuts into a bar. But, since my food processor is currently sitting in a box somewhere in my new apartment waiting to be unpacked, I figured this was a great time to eat a bar, but deconstructed. So, I stuffed a pitted Medjool date with a mixture of my favorite organic coconut butter and natural almond butter.  Then, I topped it with a roasted almond… all done! 

Plus, this little treat is packed with a punch!  Fiber from the dates, protein from the almonds, and fatty acids plus much more from the coconut butter.  

It’s all just another reason to pop one in for a snack or an after dinner treat.

Almond-Coconut Butter Stuffed Dates 

7-8 large Medjool dates, pitted 1 heaping tablespoon organic coconut butter 1 heaping tablespoon natural almond butter dash of cinnamon 

Directions:  - Pit the medjool dates.  In a small bowl, whisk together the almond butter and coconut butter until smooth. If you like your dates super stuffed, mix 1 1/2 tablespoons of the butters together. Add a dash of cinnamon and mix.  - Fill up to a teaspoon of the mixture into each date. Top it with a roasted almond. Then, press the sides together to seal it up.     - Place the stuffed dates in the refrigerator until the mixture sets. Sometimes the coconut butter runs if it is warm, so chilling it will harden the mixture. 

It’s all about energy today!  

For active lifestyles and busy schedules.

This weekend my boyfriend and I are running the St. Louis Go! Half Marathon.  Isn’t it funny how great the idea of a spring race sounds in the blistery winter when you sign up for it?  With the hopes of training hard and flying past flowers on the way to your PR... but then, before you know it, it’s that coming weekend. 

Yeah, that happened to me again.   

We also just so happen to be moving this weekend.  As I sit in my apartment and write this post, about half of my living room is covered in boxes.  So let’s just say I’d rather write this post than pack up my closet. 

I think I speak for a lot of us when I say I need healthy snacks to power me through my workouts, work days and busy weekends.

Well, here is a quick no-bake bar that will do the trick!  I’m obsessed with the crunch and the chewiness... all at the same time.   

I use a few of my favorite ingredients: coconut oil, raw almonds, chia seeds and dates.  

I call this endurance food. 

Chia Seed Energy Bars 

2 tablespoons coconut oil  1/2 cup chia seeds  3/4 cup almonds  8 large Medjool dates, pitted and chopped Few dashes of cinnamon (or pure vanilla extract)  Optional add-in: 1/2 cup unsweetened organic shredded coconut 

Directions:  - Pulse the almonds in a food processor with the coconut oil until finely chopped.  - If the dates are drier than usual, soak them for 10 minutes in very hot water.  Then, chop them and add the dates to a food processor and pulse until fine and almost a paste.  Add in the chia seeds and cinnamon until well combined and the mixture stays together when you pinch it.  - Press the mixture into a square baking pan lined with parchment paper.  Smooth out the top with your hands or spatula.  Chill for about 30 minutes or you can freeze it for half the time.  Then cut into bars and store in a container in your refrigerator. 

Do you have a stop-in-your-tracks food?  One that the second you bite into it; you know your life is going to be different now that that food is in it.

For me, these oatmeal cookies fall under that category.

In 2009, while my grandmother was in the hospital, a nurse brought these cookies into the family/visitors room one night.  After my mom and I bit into this soft & perfectly spiced oatmeal cookie, we instantly sought out the recipe.  And the rest is history, because we have been making these cookies ever since.  

If I were to pick my favorite oatmeal cookie of all time, I would choose this one.

It has a spice that is more complex than your average oatmeal cookie that likely only calls for cinnamon or nutmeg.

I’ve make this cookie both with and without the icing, and even added dried cherries in place of the raisins.  If you take that extra step and drizzle the brown butter icing, you have yourself the ultimate oatmeal cookie.  

This is perfect to package up and bring as a gift to your next dinner party.

 Loaded Oatmeal Cookies 

1/2 cup (1 stick) unsalted butter, softened 1/2 cup vegetable shortening 1 1/2 cups packed brown sugar 1 egg 1/2 cup buttermilk 1 3/4 cups whole-wheat pastry flour (or all-purpose) 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 2 1/2 cups quick-cooking oatmeal 1 cup raisins 1 1/2 cups chopped toasted walnuts 1 teaspoon pure vanilla extract

Directions:  - Preheat oven to 350 degrees.  -  In a mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add in the eggs and beat until mixture is light in color. Add buttermilk.  - In a medium bowl, whisk together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed butter mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well.  - Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. and remove from oven.  Drizzle with Brown Butter Icing (recipe below)

Brown Butter Icing 

1 stick (1/2 cup) butter  3 cups confectioners’ sugar 1 tsp. pure vanilla extract 

Directions:  - In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat and stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla.  - Stir in enough water (about 3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on the warm cookies.

Sharing a family favorite today!  

I realized that I’ve shared this recipe about once a year for the past five years... So, I might as well share it one more time.  

Because it means that much to me.  

Cookie recipes that stick with me over the years begin to hold memories with each batch I bake.  And that is what this one has done. 

This is a cookie where I can smell the dough and know it’s going to taste on-point.  The peanut butter always hits me first, and then the caramel-like smell of the brown sugar with the vanilla.  It’s the cookie that automatically takes me back to my older sister’s wedding six years ago, when I made these cookies for the reception. I instantly picture the Fall day that to me, seemed absolutely perfect. 

Around Easter, I always seem to make these monster cookies. One - because it’s the only time of year I can find pretty pastel M&M’s.  And two - because these are great for a crowd.  

They usually only last a day (if that) around my large family at home. 

Peanut butter, oats, chocolate chunks and M&M’s... you really can’t go wrong.

Now, this year I won’t be making it home for Easter, but I still made these cookies last weekend to package up.  

These are probably my absolute favorite cookies to share with others. Which is why I must annually share the recipe with you!    

Spring Monster Cookies (makes about 50 cookies)

1 cup white sugar 1 1/4 cup dark brown sugar 1/2 cup unsalted butter, softened 1 cup creamy natural JIF peanut butter 2 teaspoons vanilla extract 3 large eggs 4 1/4 cups quick cooking oats 1/2 cup whole-wheat pastry flour (or all-purpose) 2 tsp. baking soda pinch of salt 1-2 cups M&M’s (I put more on top of the cookies when they are almost done baking) 3/4 cup milk chocolate chips 1/2 cup semi-sweet chocolate chips  (you can use all semi-sweet or all milk chocolate chips)

Directions: - Cream the butter and the sugars together until well combined.  Add in the egg, vanilla and peanut butter until combined.   -Slowly add in the baking soda, salt, oats and flour until combined.  Stir in M&M’s and chocolate. - On a baking sheet lined with parchment paper, scoop out large tablespoons of dough.  - Bake at 350 degrees for about 9-10 minutes, or until the edges are just golden and the middle seems underdone (they will continue to bake as they rest on the pan when you take them out of the oven). Rotate the pans halfway through the baking time.  Then take them out and let sit on the pan for about 5 minutes. Remove and let cool on a wire rack completely.  - Store in airtight container.   - These are best shared with a group of friends or family.

Since before I can remember, bananas have always been my go-to. 

Maybe it’s the runner in me.  I remember before every high school cross-country meet I would eat a banana. Then post-race, my fuel usually involved a banana. 

Then, through college and law school when I started to run half-marathon distances, pre-race eats were always a banana and natural PB.  Sure enough, post-race, I was given 1/2 a banana.  

And you know what?  It’s been more than a decade since I laced up my shoes in high school, and my routine hasn't changed much.  

It’s funny how you can do something for so long, but it is not until you look back at your actions over the years that you realize... man, I have a banana problem.   

Recently after a long Saturday run, I decided to not just enjoy a banana, but to blend it up in a smoothie. A banana smoothie.  

I am not doctoring this one up with any greens or berries. Because today, the banana is the star. 

This is dairy-free with a bit of anti-inflammatory action thanks to the turmeric.

Banana Smoothie  (makes 2 servings) 

2 large frozen or chilled bananas, chopped 1 cup canned, organic “lite” coconut milk  1/2 tsp cinnamon  Few dashes of turmeric  Coconut water or chilled water, if needed  Bee pollen, for topping

Directions: - In a blender, blend all of the ingredients until well blended and frothy.  Add chilled water or coconut water if it seems too thick.  Pour into jars and top with bee polled.   

I read that the banana is the first food humans are able to eat as a baby, and the last food they are able to eat before they die. 

Need a quick snack?  

With no added sugar, no grains and packed with a serious power punch? 

Well then... today I bring to you my new favorite bar.  

I created this as a way to use a St. Louis-made coconut butter from My Coconut Kitchen (check them out at mycoconutkitchen.com!).  I prefer their Naked Coconut Butter, which is 100% coconut and nothing else. 

I’ve been trying to incorporate this coconut butter into a bar.  With this recipe, I took a spin on the Coconut Cream Pie Larabar.    

After making these bars four times in the past two weeks, you could say I’m a big fan of these. 

The coconut and the dates provide the perfect amount of sweetness with no sugars added.  That, mixed with the roasted cashews and pecans... well, you have yourself an addicting combination. 

If you don’t have 100% pure coconut butter, just use more coconut oil. 

Coconut Butter Cashew Squares {grain-free}

1 1/2 cups roasted cashews  1 cup roasted pecans  1/2 cup organic unsweetened flaked coconut  1 cup pitted & chopped Medjool dates  1 tsp cinnamon  1/2 tsp. sea salt  2-3 tablespoons coconut butter (I use My Coconut Kitchen’s Naked Coconut Butter) 1 tablespoon coconut oil (melted and slightly cooled)

Directions:  - Roast the raw nuts in an oven at 400 degrees for about 10 minutes. - TIP:  If the dates are a bit dry, soak in a cup of very hot water for about 10-15 minutes to soften. Drain and chop. - In a food processor, pulse cashews and pecans until roughly chopped. Add the dates, coconut oil and coconut butter.  (I like to slightly melt the coconut butter and coconut oil in the microwave for 15 seconds before I add it to the food processor).  - Add in the salt and cinnamon.  Pulse until the mixture is fine and it stays together when you pinch it.  It will be slightly sticky, which is good. TIP: If the mixture seems too dry, add more coconut oil or coconut butter. - Line a small square baking pan with parchment paper. Press the mixture into the pan and press it down firmly with a spatula or back of a spoon to smooth out the top. (It is okay if the bars don’t fill the whole pan, you can press them to one side).   -Freeze until hardened, about 30-60 minutes. Cut into squares and store in an airtight container in the refrigerator.

Happy St. Patrick’s Day!  

In the spirit of all things green, here is a healthy shamrock smoothie to start tomorrow off right.  

This is a fun green smoothie to make. I shared a version of this last year on my blog, but it is worth sharing again!  It’s minty and sweet... and of course clean because it’s loaded with good stuff. 

Grow or buy some fresh mint and enjoy! 

Green Shamrock Smoothie 

(Makes 1-2 servings)

1 large banana, frozen and chopped 1 big handful fresh spinach 1 cup canned organic coconut milk  (I prefer organic “lite” coconut milk) 1/2 tsp pure vanilla extract  5-7 fresh mint leaves, chopped  1 tablespoon chia seeds, optional 

Today I'm writing a splurge post.  

Because these are something I don't bake every day.

But, if I have a party to go to or a friend's birthday, I know these will be a hit!  I recently took some to a get together and in a blink, they were gone.

It's hard to find someone who doesn't like that cake-batter flavor.

This recipe is a basic chewy chocolate chip cookie, but I add cake mix in place of some of the flour. 

Now, I admit... it is very unlike me to buy a pre-made cake mix (yet, l do agree with America - sometimes you just need that funfetti cake). 

But, this cookie is an exception.  And I throw in extra sprinkles, because remember? It's for a party! 

Birthday Cake Chocolate Chunk Cookies 

1 cup unsalted butter, melted and cooled 1 cup dark brown sugar 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 1½ cups vanilla or funfetti cake mix 1½ cups all-purpose flour ½ cup sprinkles 2 cups chopped bittersweet chocolate (chocolate chips work)

Directions:  - Beat the sugar with the melted and cooled butter with a whisk or in a mixer.  Until light and fluffy. Add in eggs and vanilla and beat until smooth. - Add in the baking soda, salt, flour and cake mix, stirring until mixture comes together.  Fold in the sprinkles and chocolate chunks until evenly incorporated. - Chill dough if it seems too sticky for an hour. When ready to bake preheat oven to 350° and line a baking sheet with parchment paper. Using an ice cream scoop or cookie scoop form dough into round balls, placing them 2 inches apart on baking sheet.  I like using the ice cream scoop for large cookies.  - Bake cookies for 8-10 minutes until edges are slightly golden.  Allow to cool on baking sheet for 3-5 minutes and then transfer to wire rack to continue cooling.  Package up and take to a friend's house or party.