FOOD + DRINK

Open-faced fava and poached egg sandwiches | tinyinklings.comYou guys.  This time change is KILLING ME.  It’s my own fault, really.  It’s not like I sucked it up on Sunday like a normal human, oh no.  I definitely slept in until 10:30 (!) and then rolled out of bed wondering where my morning went.  Needless to say that it’s been affecting my work week.  On Tuesdays, I lead a group of my lady co-workers in a short-but-intense boot-camp workout in the “way back” of our company parking lot (glamorous? no.).  Since I’ve been staying up too late and rolling out of bed too late, I haven’t had time to pack my lunch, let alone prep dinner for later in the evening.

I swung into Trader Joe’s after boot camp to try and grab something healthy that would get me through until the end of the work day.  I ended up with my usual salad, but I also spied a bag of fava beans in the frozen aisle that I thought I’d pick up for later.  I also grabbed a multi-grain boule and a little log of chevre before dashing out the door.

When I got home, I tried to think of what to make with the favas and what I had in my refrigerator and I remembered this article from the March 2014 issue of Sunset Magazine.  I decided to create my own version with what I had and, man, did it turn out tasty!  Thinly-sliced crunchy bread is rubbed with garlic, smeared with goat cheese, and topped with mashed favas and a poached egg.  Simple, healthy, delicious.  My kind of dinner.

Open-faced fava and poached egg sandwiches | tinyinklings.comOpen-Faced Fava and Poached Egg Sandwiches
inspired by Sunset Magazine
makes 2 small sandwiches

Ingredients

1/2 cup frozen or fresh fava beans, blanched, and peeled (yes, you still have to peel those TJs “no peel” favas)
1 tsp. lemon juice
Sea salt and pepper to taste
2 thin slices whole grain bread
1 clove garlic
1-2 Tbsp chevre (goat cheese)
2 eggs (local, free-range if you can get them)

Preparation

1.  Smash peeled favas with the back of a fork and add lemon juice, salt, and pepper.  Set aside.

2. Toast bread.  While bead it still hot, rub with half a clove of raw garlic.  Thinly smear goat cheese on each toast.  Set aside.

3. Bring a pot of water to a boil.  When it’s at full boil, reduce to a “lazy simmer”, swirl the water with a spoon, and gently drop one egg into the vortex.  Poach to desired doneness.

4. To assemble sandwiches, top toasts with fava mixture, then place one poached egg on each toast.  Top with sea salt and fresh pepper.

Want more? CLICK HERE for more of my healthy and delicious recipes.

fava
I couldn’t resist making a dancing fava gif.  C’mon. :)

2 comments

by Kayla on 03/12/2014

tagged as in FOOD + DRINK

Coconut Vanilla Lime Pops | tinyinklings.comI have to admit, we are such babies here on the Central Coast of California when it comes to actual weather.  If it drops below 50, people go crazy with the scarves and hats.  If it starts to rain, stay off the highway.  Seriously, people do not know how to drive in the rain.  And, perhaps, worst of all, when temperatures “soar” above 85, everyone starts to complain about the heat.  The trick is having a secret stash of tricks to beat the heat.  Mine include a fan, a sprinkler and bathing suit in the back yard, going to the beach, and ice pops.  Lots of ice pops.

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You guys know me, though.  I can’t just go out and buy popsicles.  Not only are the store bought ones often (not always), loaded with refined sugar and other unpronounceable ingredients, but it’s so easy to make your own, you’ll wonder why you never did.  This time around, I dug through my pantry and found a can of coconut milk, a jar of honey, and a jar of vanilla bean paste (graciously sent to me by the folks over at Singing Dog Vanilla).  I had two limes left from a party the previous weekend.  Perfect.  All these ingredients were just begging to be put together, so I obliged.  The result is a creamy, limey ice pop with a hint of vanilla.  Perfect for days when hot means 80°.  I know.  Wusses.

Coconut Vanilla Lime Pops | tinyinklings.comCoconut Vanilla Lime Pops by Kayla King | tinyinklings.com

Coconut Vanilla Lime Pops
makes 4 ice pops

Ingredients

1 can full-fat coconut milk (organic if you can find it)
juice of 1/2 a large lime
zest of 2 limes
1 Tbsp. vanilla bean paste*
1 tsp. organic honey**

Preparation

Combine all ingredients in a small bowl and whisk to combine.  Pour mixture into ice pop mold and Freeze until solid.  Enjoy on a hot day!

*If you can’t find vanilla bean paste, substitute 1 Tbsp. vanilla bean paste for 1 vanilla bean, seeds scraped and pod discarded.  Increase honey to 2 tsp.

**Make it vegan and swap the honey for agave nectar!

0 comments

by Kayla on 07/08/2013

tagged as , , , , in FOOD + DRINK

Lavender Cream Biscuit Recipe Card by Kayla King | tinyinklings.comLavendar cream biscuits with classic peach jam | tinyinklings.com
Sometimes there are those really productive weekends where the house gets cleaned, all the laundry gets done, the dogs get walked, and a nice Sunday dinner is prepared. Those weekends feel great. You go back to work on Monday feeling like all is right with the world (or at the very least there won’t be a mound of dirty laundry waiting for you to wash when you get home).

And then there are those weekends when all you want to do is sit around in your pajamas and watch episodes of Breaking Bad.

Guess which kind of weekend I had?

To be fair, sometimes it’s easier for me to have a lazy weekend because my husband is a firefighter and I often find myself with a weekend alone. And while I miss having him around, it can be really nice to have time to do all the girly things I want to do. Like make jam and biscuits.

Our friend brought us two giant boxes of peaches and apricots over the weekend, and while I would have liked to have chowed down on as much as I could stuff in my face, my tummy certainly doesn’t fare well when bombarded with fruit. TMI? Moving on.

So what to do with all of it. Why, make jam, of course! And you can’t have jam without a flaky pastry. That should just be illegal.

Our lavender bushes out front are going crazy right now, so I thought I’d infuse my favorite sweet biscuit recipe with lavender and see what happened. Hot damn. I almost OD’d on biscuits, you guys. Almost.

Lavendar cream biscuits with classic peach jam | tinyinklings.comHalf and half gets infused with lavender blossoms on the stove and then integrated into the biscuit dough. The floral flavor is subtle, but really lends a nice flavor to the whole thing. Almond flour stands in for part of the all-purpose flour, and of course our friend butter makes an appearance. The dough comes together very quickly and bakes up into a nice flaky biscuit with a crunchy top. Straight out of the oven, these are really great. But add a dollop of homemade peach jam and you’ve got something really special.

Lavendar cream biscuits with classic peach jam | tinyinklings.comLavendar cream biscuits with classic peach jam | tinyinklings.comFeel free to omit the lavender if you prefer, these biscuits are equally great on their own. I use this same dough without the lavender infusion as a topping for fruit cobblers. If you’re allergic to nuts, omit the almond meal and use 2 cups of all-purpose flour.

Lavender Cream Biscuits
makes 6 large biscuits

Ingredients

1-1/2 cups all-purpose flour
1/2 cup almond meal
scant 1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. sea salt
6 Tbsp. unsalted butter, very cold, cut into cubes
1 large egg
1 tsp. pure vanilla extract
3/4 cup half-and-half
4-6 fresh lavender blossoms

Preparation

In a small saucepan on the stove, combine half-and-half and lavender blossoms. Heat over medium flame until steamy, but DO NOT boil. Once the mixture is hot, remove from heat and cool in the refrigerator until very cold. Remove flowers after 20 minutes of infusion. This step can be done up to a day ahead of time.

Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.

In a small bowl combine egg, vanilla, and infused half-and-half. Whisk to combine. Set aside.

In the bowl of a food processor, combine all-purpose flour, almond meal, sugar, baking powder, and salt. Pulse to combine. Add butter cubes and pulse until the size of the butter resembles small peas. Pour flour butter mixture into a large bowl. Add egg mixture to flour mixture and stir to combine. Mix until just incorporated. This is a sticky dough, so don’t be alarmed if it seems really wet.

Divide dough into six equal pieces, about 2 inches in diameter, using your hands to shape them into rounds. Slightly flatten each biscuit into a disc.

Bake at 375° for 20-25 minutes or until a toothpick inserted into the center of the biscuit comes out clean. Cool slightly and enjoy warm.

These biscuits will keep in the refrigerator for a few days, but they are best the day they are baked.

Small Batch Classic Peach Jam
recipe from Canning for a New Generation
makes about 1 pint

Note: this recipe does not contain commercially produced pectin. The Granny Smith apples are high in natural pectin, so cooking them in the jam mixture with the seeds, stems, and peels yields a jam that sets up just fine, albeit slightly less so than if using commercially produced pectin.

Ingredients

12 ounces Granny Smith apples (2 large or 3 small)
4 pounds peaches, peeled and pitted (about 6 cups)
1-3/4 cups sugar
3 Tbsp. strained fresh lemon juice

Preparation

Put a small plate in the freezer. Wash under hot water and dry your pint jar (or two half-pint jars) and set aside.

Cut the apples into quarters and core them.. Tie up the cores and seeds in a cheesecloth bag and set aside.

In a large 6-8 quart pan, combine peaches and sugar. Bring to a simmer and cook, stirring frequently, until the juices just cover the fruit. Pour the mixture into a colander set over a large bowl and give the peaches a stir to drain off as much juice as you can. Return the juice to the pan along with the apples and cheesecloth bag. Bring mixture to a boil, stirring occasionally, until the syrup is thickened and reduced by half (about 15 minutes).

Return the peaches with any accumulated juice, along with the lemon juice, to the pan. Simmer, stirring frequently, until a small dab of jam spooned onto the chilled plate and returned to the freezer for a minute becomes slightly firm (it will not gel completely). Remove from heat and stir to distribute juices. Remove and discard apples and cheesecloth bag. Ladle the jam into your prepared jars and cool to room temperature. Lid and store in the refrigerator. Preserves will keep in the refrigerator for up to a week.

*Note: for those who would like to preserve this jam, this is a good guide to follow. Follow the recipe above, but use half-pint jars. When you are ready to fill your jars, leave 1/4″ head space. Process preserves in a water bath for 5 minutes. Remove from water bath and set upright on a clean kitchen towel out of the way. You will not want to move the jars for 12 hours. You should hear the lids “pop” into place shortly after you remove the jars from the water. After an hour, check to see that all of the lids have sealed by pressing down on the center of each. If the lid can be pushed down, it hasn’t sealed and should be refrigerated immediately.

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by Kayla on 06/10/2013

tagged as , , in FOOD + DRINK

Cantaloupe sorbet with mint and port | tinyinklings.com
In 2006, I spent a month after college graduation in a foreign immersion program in Paris. I didn’t know anyone going over, but I had high hopes that I’d learn some French, eat a lot of bread and cheese, and meet some new people. The day I arrived, I, and six other students in the program, were picked up by the program director via shuttle bus and taken into the city. I remember the bus driver pulling into a gas station to get fuel and coming out with a cheap bottle of champagne for us to share. A sort of welcome to Paris, if you will. On that bus ride, I met my friend, Joy. She hadn’t met anyone from the program yet, either, and after talking for maybe 15 minutes, we decided to be friends and go exploring the next day. Our classes didn’t start for a few days, so we had some free time to explore the city. We wandered up to Montmartre and saw the Sacre Cour. We took lots of pictures, and basically got lost in the city. It was fabulous.

Once classes started, I met some other friends: Val, Erik, Heather, and our instructor, Terri. Val and I quickly bonded over the excruciating heat (it was so hot that summer in Paris) and 3-4 boules (scoops) of glace (ice cream) a day. I remember one afternoon walking over to the Orangerie. We waned to check it out, but for some reason it was closed. It wasn’t Sunday, so what was up? I think it took us 10 minutes of standing and trying to decipher the sign before we realized that “fermée le Mardi” meant “closed on Tuesdays”. Duh. We decided to go get some peach sorbet in the Tuilerries instead. No bigs. We went back to check out the paintings another day.

Cantaloupe sorbet with mint and port | tinyinklings.com

Midway through our stay, our class took a trip up to the north coast of France to a little port town called Saint-Malo. There was a tall ships festival going on and sailors everywhere. This is when I remember meeting my friend Lauren. Perhaps we had hung out before, but I distinctly remember walking on top of the wall surrounding the city one evening, looking at the tall ships all lit up with twinkle lights, and watching the fireworks explode overhead.

It was in this tiny port town that I first had melon with port. Apparently, this is one of the ways the French eat it and let me tell you, they are genius. We were served half a small musk melon with the seeds scooped out so it resembled a small bowl. The servers then came around and poured a tablespoon or two of port into the melon bowl. You ate it with a spoon. A little melon. A little port.

On our last night in Paris, my friends and I took a picnic down to the Seine and feasted. There were cherries, figs stuffed with blue cheese and drizzled with balsamic vinegar, saucisson-sec and sliced meats. Olives and bread. Cheese. And wine. Always wine. That summer was one of the best summers I’ve ever had. Perhaps it was just being in Paris, but I think it had more to do with the company that I was so fortunate to keep, the fact that we were all exploring the city together, and that we met under these extraordinary circumstances, which we knew would never be present in the same way again. And so we celebrated.

Cantaloupe sorbet with mint and port | tinyinklings.com

Cantaloupe sorbet by Kayla King | tinyinklings.com

This recipe is a riff on those musk melons with port that I ate in Saint-Malo and the “glace” all seven of us were obsessed with that summer. I urge you to try it with the wine, but the sorbet on its own is delicious as well.

Cantaloupe Sorbet

Ingredients

1/2 medium-sized cantaloupe or musk melon, seeds and rind removed, cubed.
1/4 cup honey
1 Tbsp. vodka (this keeps the sorbet from getting too icy in the freezer and gives it a nice soft and scoopable texture)

Preparation

Puree cantaloupe in a blender of food processor until very smooth. Pour into a large bowl. Stir in honey and vodka. Cover and refrigerate at least 3 hours.

Process in an ice cream maker. Scoop soft sorbet into a container and freeze until more solid, 3 hours or preferably overnight. Let sit at room temperature at least 10 minutes before serving.

To serve, pour a Tablespoon of port in the bottom of a small bowl. Place a scoop or two of the sorbet on top. Tear mint leaves and sprinkle them over the sorbet. Try and get a little bit of each flavor in each bite. Enjoy on a hot day.

 

1 comment

by Kayla on 05/28/2013

tagged as , , , in FOOD + DRINK

Cardamom plum and vanilla bean paletas | tinyinklings.com
Can I just be honest? I’ve watched the movie Pitch Perfect about 8 times in the past four weeks. It was one of those movies I wasn’t sure I was gong to like (probably coming off my Les Miserables fail), but I ended up LOVING.  Synchronized lady dancing to a Mariah Carey chart topper?  Yes.

I may or may not have made this song my ring tone.  Don’t judge.

Other things I’ve done in multiples this month?

Consumed too many Americanos.

Made these cookies.

Listened to Tegan and Sara’s new album Heartthrob.

Dreaded Mondays.

Made ice pops and ate them out back in the sunshine.

Cardamom plum and vanilla bean paletas | tinyinklings.comTruth be told, these paletas came about from a need to use up some plums that were looking questionably wrinkly.  While they hadn’t gone bad, there we’re a bit too unappetizing looking to eat fresh.  I could have thrown them to the chickens, but decided to make a quick plum jam instead.

In a pan went plums with lemon juice, honey, water, and a pinch of cardamom.  Had I not been making paletas, I would have sterilized some jars, made a double batch, and preserved this business.  The jam is fantastic on it’s own, but combined with cool and creamy Greek yogurt, it’s on a whole other level.

I used natural sweeteners here to keep this recipe a little cleaner, but feel free to use any sweetener you like.  Or shortcut it and straight-out buy vanilla Greek yogurt.  Make it yours. Recipe after the jump. [click to continue…]

3 comments

by Kayla on 05/20/2013

tagged as , , , , , in FOOD + DRINK

Gluten-free chocolate chip coconut bars | tinyinklings.com
Mondays are hard. I made you some treats! Truth be told, I made two batches of these in the span of one week. Whoops. I guess it could be worse. These treats are on the healthier end of the treat spectrum (Treat spectrum? Totally a thing, yes?), although, as with any treat, you I should probably eat them in moderation.

Gluten-free chocolate chip coconut bars | tinyinklings.comAlmond flour forms the base of these cookie bars. In with it goes sea salt, baking soda, and cinnamon. For the wet ingredients, we combine, an egg, some coconut oil, a bit of honey, and vanilla extract. Yum! Coconut shreds and dark chocolate chips join the party at the end. A cameo appearance if you will. A quick 15-minute bake in the oven and I dare you to not cut into these while they’re still cooling in the pan. Oh, and P.S.? Crossfitters will be happy to hear that these treats are PALEO! Cookie beast mode. No? Okay. {Recipe after the jump}

[click to continue…]

5 comments

by Kayla on 05/13/2013

tagged as , , , , , in FOOD + DRINK

Lemon lime ginger ice pops | tinyinklings.com

Summers around here generally consist of short shorts, cold beer, and a blanket and umbrella thrown in the back of the car headed for the beach.  Last weekend was a doozy of a summer preview.  Mid-eighty degree temperatures had me craving all of the above, and while I didn’t make it out of the backyard, I did read a fantastic book and made you these popsicles.  You’re welcome.

My Image My Image

It was CINCO DE MAYO!!!! and my thoughts turned to tacos, tequila, and Tapatio (the trifecta in our house). Tacos were consumed, guacamole was devoured, and while I layed off the tequila (probably wise – I’m such a light weight), I did indulge in a beer to wash everything down.  And then I had an ice pop for dessert.

I made these ice pops with some of my favorite things: limes, meyer lemon juice, and ginger.  The ginger gives it a little kick, while smooth honey sweetens everything up without the use of refined sugar. I plan on having a stash of these in my freezer all summer long.  You never know when the heat is going to sneak up around here, so it’s good to be equipped with frozen treats to hand out to friends on a hot day. They just might reciprocate with a cold beer. Win-win.

Lemon lime ginger ice pops | tinyinklings.com

I wanted to try something new: combining my illustrations with my recipe posts. I made a little illustrated recipe card for these ice pops. Let me know what you think. I might keep doing them, if for nothing else than to keep practicing, which is always a good thing.

Fiesta Ice Pop Recipe Card by Kayla King

Fiesta Ice Pops
Makes 4 popsicles

Ingredients
1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water

Preparation
Combine all ingredients in a small bowl, stirring to combine.  Pour the mixture into ice pop molds and freeze.

Honey-Ginger Simple Syrup
Makes about 2 cups

Ingredients
2 cups water
1 cup honey or agave syrup
6-inch knob of ginger, chopped

Preparation
In a small saucepan, combine water and honey or agave syrup. Heat over medium flame until the syrup is dissolved.  Add the sliced ginger and simmer over very low flame for 20 minutes.  Remove from heat and allow to cool slightly.  Strain and and let cool completely to room temperature.

You will have some syrup leftover after making the ice pops.  Suggestion? Make homemade ginger ale! Just combine 1 cup club soda, 3 Tbsp ginger syrup, and ice.  Squeeze a lime over the top and enjoy!

Homemade ginger ale | tinyinklings.com

4 comments

by Kayla on 05/06/2013

tagged as , , , in FOOD + DRINK

quickpickles3tinyinklings.com | weekend quick pickles

Things that make me go “ew”:

Too long toenails.

How our break room smells after someone microwaves leftover fish at lunch (seriously, who DOES that?).

A1 steak sauce on eggs.

Pickles anywhere on my plate or sandwich at a restaurant.

I really can’t stand commercially made pickles.  I feel like they just contaminate anything they touch.  Blech.  Why the heck am I writing a post on quick pickles, then?  Well, these pickles are different.  Milder, sweeter, tangy from vinegar, with a little heat from red chiles and zing from garlic.  They are free of my herb nemesis, dill, so, to me, they are perfect.  Best of all, they only take about 15 minutes start to finish.  THESE pickles I can get on board with.

tinyinklings.com | weekend quick pickles

I’d love to try this pickle recipe on some baby carrots and tomatoes from the garden this summer.

Weekend Quick Pickles
Adapted from Rachel Ray
yield: 2 pints

Ingredients

5-6  small Persian cucumbers, cut into quarters, lengthwise
2 bay leaves
1 cup white vinegar
4 tsp. sugar
2 tsp. salt
2 cloves cracked garlic
2 dried red peppers
1/2 tsp. black peppercorns

Preparation

Fill each of 2 pint jars with cucumber slices, divided evenly.  Add 1 bay leaf to each jar. Set aside.

In a small saucepan, combine vinegar and next 5 ingredients. Simmer on low until salt and sugar are completely dissolved.  Remove garlic, red peppers, and peppercorns and divide evenly between the two pint jars.  Carefully pour the warm vinegar mixture over the cucumbers and spices in each jar, leaving 1/4″ head space at the top of each jar.  Let cool to room temperature, then cover and refrigerate.  Pickles keep in the refrigerator for up to a week.

** See more food and drink recipe posts HERE **

0 comments

by Kayla on 03/12/2013

tagged as in FOOD + DRINK

Honey Vanilla Roasted Almonds with Sea Salt | tinyinklings.comI’m definitely what you would call a snacker. My co-workers probably think I’m a glutton because I’m constantly munching on something over at my desk during the work day. However, since I’m turning 30 next month and I’m trying to hit my fitness goal, I’ve been crunching and munching on healthy snacks whenever I can to keep my metabolism up throughout the day. Enter, almonds!

I love to snack on a handful of plain, roasted almonds about an hour before a workout to give my body a little something to chew on, but not too much so that I feel like I’m going to throw up something that may have resembled almond an hour before (I’ve done this with banana right before a workout. HUGE mistake). Almonds also have fat in them, but it’s the GOOD fat. The fat that your body needs. The same kind that’s found in avocados and salmon. But, even though it’s a good fat, the calories can really add up fast if you’re not careful. So, since I’m working on a fitness goal, I like a handful to not go overboard.

Now, I don’t know about you, but I’ve talked about my 3pm hunger flash that gets me every afternoon. I feel like I either need something sweet or something with caffeine in it to keep me awake to finish out my work day. I like to have a small mason jar of these at the ready for when the hunger flash strikes. The honey-vanilla almonds with sea salt taste a bit like almond brittle, but without all the processed junk that goes into it. Just four ingredients: raw almonds, vanilla bean seeds, honey, and sea salt.

And because I like you, I also made a savory version! My favorite savory almond recipe involves warm olive oil, fresh chopped herbs and garlic, red pepper flakes, and sea salt, but it’s not very portable and definitely messy, so I decided to come up with something with similar flavors, but that I can also take with me when I’m on the go. Enjoy both recipes and if you make either, I’d love to hear how you enjoyed them!

Mediterranean Roasted Almonds with Rosemary and Lemon | tinyinklings.com

Honey-Vanilla Roasted Almonds with Sea Salt
yield: 2 cups

Ingredients:

2 cups raw almonds
Scant 1/3 cup honey
1 vanilla bean pod, seeds scraped, pod discarded (or used to make this!)
1/4 tsp sea salt or to your liking

Preparation:

Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. In a large bowl, pour in the almonds. In a separate pan on the stove, melt honey over low heat until it’s liquified. Add the seeds from the vanilla bean and stir to distribute. Pour the warm honey mixture over the almonds in the bowl and stir well to combine. Turn the mixture out onto the parchment-lined baking sheet and spread it out to make a single layer. Roast for 20-25 minutes, stirring every 3-5 minutes to ensure the nuts don’t burn. Remove when the honey mixture is a dark golden brown. Let cool for 5-10 minutes, then sprinkle with sea salt and let finish cooling completely. Almonds store at room temperature for about a week, but I bet they won’t last that long!

Mediterranean Roasted Almonds with Rosemary and Lemon
adapted from Sprouted Kitchen
yield: 3 cups

Ingredients:

3 cups raw almonds
1 large egg white
2 Tbsp. fresh rosemary, chopped
2 Tbsp. lemon zest
1-1/2 tsp. red pepper flakes
1 Tbsp. garlic powder
1 tsp. fresh cracked black pepper
1 Tbsp. sugar
Sea salt

1/4 cup freshly grated Parmesan cheese

Preparation:

Preheat oven to 275°. Line a baking sheet with parchment paper and set aside.

In a small bowl, combine rosemary, lemon zest, garlic powder, red pepper flakes, and sugar. Stir to combine and set aside.

In a separate large bowl, whisk the egg white until it’s very frothy, 1-2 minutes. Add the almonds and fold to coat the almonds with the egg white. Add the spice mixture and stir to coat all the almonds completely.

Turn the mixture out on the prepared baking sheet and spread into a single layer. Sprinkle half the cheese on top and stir to combine. Return nuts to a single layer and sprinkle remaining cheese on top. Crack the pepper and a generous sprinkle of sea salt over the nuts. Bake for 25 minutes, turning once to prevent burning.

Remove from oven and let cool completely.

0 comments

by Kayla on 03/05/2013

tagged as in FOOD + DRINK

dark chocolate coconut protein balls | tinyinklings.comIt’s 3:00 pm. My eyes are starting to droop, I feel a tad cranky, and I feel like I’ve been staring at the computer screen for far too long. My legs hurt from my lunch hour workout and it’s all I can do to just draw. One. More. Architectural. Detail. Behold! My daily afternoon crash. I’m sure a lot of you experience some sort of this during the work day and it’s really not fun, right?

Well, I’ve got a treat for you all today! It’s one that will leave you satisfied, calm that sweet craving, and contains protein and healthy fats to keep you energized and your metabolism up so you don’t go home and binge eat chips and salsa (c’mon, we’ve all been there). I bring you: dark chocolate coconut protein balls!

These little treats are raw, gluten free, and paleo….and delicious! I’ve made these twice in the past week, they are so good! You could even swap out the honey for agave nectar and they are vegan friendly, too.

Dark Chocolate Coconut Protein Balls
adapted from this recipe
makes about 9 balls

Ingredients

1/4 cup chia seeds
4 Tbsp. almond butter
3 Tbsp. protein powder (I used vanilla)
3 Tbsp. dark cocoa powder (or cacao powder to keep it raw)
1/8 tsp. sea salt
1 Tbsp. honey or agave nectar
1 Tbsp. coconut oil (melted, but not hot)
1/4 cup unsweetened shredded coconut
1/2 tsp. vanilla extract

Additional 1/4 cup unsweetened shredded coconut for rolling

Preparation:

Mix all ingredients together, either by hand or in the food processor. Roll the dough into 1-1/2″ balls and then roll each ball in shredded coconut. Pop in the refrigerator to set up. These will keep covered in a Tupperware in the refrigerator for up to a week, but I doubt they will last that long. Enjoy!

*UPDATE* Some of you have asked for the nutritional info on these, so here it is!  Please keep in mind that the protein powder you use may alter the calories/carbs.

Per ball: Calories: 122 grams; Carbs: 5 grams; Fat: 9 grams; Protein: 4 grams; Sugar: 2 grams

*UPDATE* I made a lower calorie version of these this morning that I thought would be worth sharing.  Both versions are delish, but if you are really watching your calories, try the following instead:

Ingredients

3 Tbsp. protein powder (I used vanilla)
3 Tbsp. almond butter or peanut butter
3 Tbsp. dark cocoa powder (or cacao powder to keep it raw)
1 Tbsp. chia seeds
1 tsp. honey
dash of sea salt
1 tsp water

1/4 cup unsweetened shredded coconut for rolling

Preparation

Combine first 7 ingredients in a food processor and pulse until combined.  If the batter seems too dry, add more water 1/4 tsp at a time until you reach the desired consistency. Roll the dough into 1-1/2″ balls and then roll each ball in shredded coconut. Pop in the refrigerator to set up. Makes about 7 balls.

Per ball: Calories: 65 grams; Carbs: 4 grams; Fat: 5 grams; Protein: 2 grams; Sugar: 1 grams

 

13 comments

by Kayla on 02/12/2013

tagged as , in FOOD + DRINK