Last week I spent a long time at Whole Foods with one of their very nice employees going through every single snack bar they had looking for bars made in a nut free facility. There were exactly ZERO. The only bars that were nut free were all-fruit bars. Fruit bars are fine, but I was looking for something with a bit more heft to them. Something with…protein! So I made my own.
These bars are a cross between a lara bar and a granola bar. They are made with oats and seeds, and bound together with a mix of dates and the seed/nut/soy butter of your choice. We have really been digging the Wow Butter around here—the flavor is better to me than the flavor of Sun Butter. It’s made from toasted soy “nuts” and tastes like an extra toasted peanut butter. If you don’t do soy, try sun butter. And if you’re not nut free you could make these with a nut butter, like almond or peanut, but try a seed butter and keep it safe for a school snack!
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I’m not a coffee person. I’m a sweet and sugary latte in a social setting kind of a person. I don’t need caffeine to wake me up in the morning—in fact, I don’t really like much caffeine ever. But there’s something about sipping on a big sweet mug of iced coffee in the afternoon that just feels so grown up and decadent to me.
A few weeks ago a woman on my local neighborhood Facebook page shared a recipe for The Pioneer Woman’s cold brew coffee. I really liked the concept, but it made 8 quarts of coffee—she said it would last her for 3 weeks! I don’t know about you, but I don’t have that kind of fridge space! I needed to figure out a smaller batch. Continue reading →
A few weeks ago I had the chance to take the boys to Jubilee Biodynamic Farm in Carnation, WA. A friend of mine gets a weekly CSA share there and was going to be traveling, so she asked if we would like to take hers for the week. I jumped at the chance. I’d heard of the program and I had wanted to check it out before committing!
We had a great time at the farm, picking flowers and raspberries, making friends, and going on a hayride. Continue reading →
I’ve just walked in the door from the most fun picnic and playdate with one of my blog readers and fellow Seattle vegan mom! On our way home I dropped David off to play at my Mom’s house (thank you Mom!), and now I am left with 2 blissful hours of quiet while Jonathan naps! First on my list to do—share this recipe with you!
A few weeks ago my childhood BFF (now veggie too—woohoo!) sent me a recipe for Watermelon Ice Cream and said that I had to make it and report back. Of course, I never follow a recipe as it’s written and I instantly had ideas for what I would add. I really wanted to add lime because it pairs so well with watermelon and summer. Then I thought to add rum—adding alcohol helps it keep from freezing rock solid and the rum is an added flavor boost. Once I had lime and rum in the mix, mint was the obvious choice. But I was out of mint, and Jonathan was napping so I couldn’t run to the store. The only other thing I had around was ginger—would it work? Continue reading →
One of the staples in my mom’s summer recipe repertoire is her Bok Choy Salad. She made it all of the time when I was in high school and just one bite immediately takes me back to sitting on the back deck of my childhood home. It’s a really simple salad—cabbage, green onions, and ramen noodles—but the taste is unique. I’ve made this a few times this summer. Irving declared that if I wanted to make it every day for the rest of the summer that would be fine with him. And my boys ask for seconds. Of cabbage salad. Yep. It’s a keeper.
The funny thing is that we almost never make it with Bok Choy. We both prefer to use Savoy Cabbage (pictured), or Napa. Both are Asian varieties of cabbage, with much more delicate leaves than regular green cabbage. If you can’t find either of those it is also tasty with bok choy, thinly sliced.
^^^ This time I made it with Bok Choy. Shown here with Din Tai Fung Tofu and fresh corn off the cob! Continue reading →