Foodie Friday: Vegan Pumpkin Oatmeal Chocolate Chip Cookies [Guest Post]

Well, the apartment hunt continues another week but I think I’m starting to get into the swing of things a bit more. Until I really get back into the blogging groove, I have another guest post for ya. I’m so excited to be sharing this delicious recipe with you from Brittany. She’s always been one of my favorite bloggers; all of her recipes are so delicious and easy and her blog is a true reflection of who she is. We’ve been able to connect in person a few times and it’s always a good time! Hopefully she can make it out to the San Francisco area soon 😉


Hi Barr & Table readers! I’m Brittany–yup, another Brittany. I’m the lady behind Eating Bird Food, a blog that features healthy and delicious recipes, workouts and a glimpse into my daily life. I’m a full-time marketing manager for an online grocery store as well as a health coach, newlywed and mom to a cute little yorkie named Olive. Through EBF I try to show that living a healthy lifestyle doesn’t have to be boring, difficult or bland and that small changes can create a big impact!

I met Brittany through Tone It Up / Twitter and we became instant friends. Not only do we have the same name but we bonded over the fact that we were both getting married in 2013 and the fact that both of our husbands love beer. Britt is one of the most motivated people I know–I’m inspired by her every day and I’m so happy to be here guest posting while she and Nathan enjoy unpacking boxes and exploring California.

Britt2

Brittany squared. Both married ladies at this point!

Since it’s the holiday season and I know folks are looking for tasty baked goods I thought I would share one of my favorite cookie recipes. It’s a oatmeal chocolate chip cookie with a pumpkin twist. Oh and they’re also vegan! The pumpkin gives these cookies great flavor and they’re absolutely delicious. Trust me when I say that it’s hard to eat just one.

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Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 cup spelt flour (all-purpose flour will work too)
  • ½ cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • pinch of ground nutmeg
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup sucanat or other raw, natural sugar
  • ¼ cup extra virgin coconut oil
  • ½ Tablespoon ground flaxseed
  • 1 teaspoon pure vanilla
  • ¼ cup vegan chocolate chips or carob chips

Instructions

  1. Preheat oven to 350° F.
  2. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
  3. Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
  4. Combine wet and dry ingredients.
  5. Stir in ¼ cup chocolate chips. Mix well.
  6. Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
  7. Bake for 15-16 minutes.
  8. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

Nutrition Information

Serving size: 1 Cookie
Calories: 90 Fat: 3 Carbohydrates: 15 Sugar: 2 Protein: 1

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I hope you’ll consider adding these unique and tasty cookies to your holiday baking line-up. 🙂


Thank you so much for this delicious recipe, Brittany! I’ll definitely be making these cookies as soon as I have an oven again 😉 You should all make your way over to her blog to check out all of her wonderful recipes! [Her Holiday Kale Salad is one of my faves!]

Food for Thought

What is your favorite holiday cookie?

Foodie Friday: The ABC’s of Kombucha Brewing [Guest Post]

Thank goodness for more wonderful blogger friends to keep me going throughout this week. I’m currently en route to California [I’m only partially freaking out right now..] and am so happy to share this guest post from another one of my favorite bloggers, Lindsay. I’m slightly obsessed with her blog full of recipes, fitness tips, and Corny Cotter love. I mean really, check out this Carrot Ginger PB Bread.. looks amazing! Between that and the kombucha brewing recipe below, I can’t wait to get into a real kitchen again!


Bio:

Howdy from Texas! I’m Lindsay Cotter from cottercrunch.com. I have passion for triathlon and supporting her husband, James Cotter, in his professional triathlon career. My blog subtitle pretty much sums up what I write about → life as a pro triathlete’s wife, nutrition manager & fitness consultant, kombucha lover, and wannabe wino who has a joyous passion for GLUTEN FREE cooking! I should also add in there “Sherpa wife.”

The ABC’s of Kombucha Brewing

Anyway, I am excited to write a guest post about Kombucha for Brittany today. You know what that means, right? I’ve finally been termed a “booch mamma!” That, my friends, is name I will do my best to hold high! 🙂

Lindsay Cotter Crunch

So let’s get back to real purpose of this post, KOMBUCHA! Kombucha has been a HUGE life saver in my life and for so many reasons, and needless to say, I am passionate about it! So I thought I’d share some of the ABC’s of Kombucha and how to brew it. Stick with me here, k?

  1. What is it? – fermented tea, an ancient elixir consumed for thousands of years by civilizations all over the planet.
  2. What are its benefits?Kombucha Kamp has a great article on the benefits of Kombucha. Here are just a few that I have noticed in my own consumption.
    1. *Probiotics – healthy bacteria
      *Alkalinize the body – balances internal pH
      *Detoxify the liver – happy liver = happy mood
      *Increase metabolism – rev your internal engine
      *Improve digestion – keep your system moving
      *Alleviate constipation
      *Boost energy – helps with chronic fatigue
      *Relieve headaches & migraines
      *Reduce kidney stones
      *High in antioxidants – destroy free-radicals that cause cancer
      *High in polyphenols
      *Heal excema – can be applied topically to soften the skin
      *Lower glucose levels – prevents spiking from eating
    2. Want more? Check out the studies and testimonials HERE!
  3. How? – It is recommended that you should start drinking 4-8oz of Kombucha on an empty stomach 2x a day followed by plenty of water to clear out all the toxins. Once your body has adjusted to it (over an extended period of time), you can increase your intake.

Okay, now that you have an overwhelming amount of information. Let me tell you a little bit of how I use it and why.

You see, for years I had been struggling with a lot of digestive issues from a parasite and a gluten intolerance. I turned to kombucha for gut healing (along with other natural supplements). I had been drinking it on occasion before, but this time I decided to use it for more of healing reasons.

It was also about that time that I decided to start making my own batches. I spoke with Hannah over at KombuchaKamp.com a lot and she guided me through the process. After a few weeks, I had my own scoby and was ready to brew!

Kombucha

Here’s my BREWING tutorial. I have gathered this from lots of other websites and tweaked it to make my own flavoring. I’ll type out the instructions below as well. Let me know if you brew!

You can easily buy a starter kit online or even buy a scoby from craigslist. Just make sure they are not moldy or damaged when you buy them. Once you have a mother scoby, you are ready to brew.

KOMBUCHA – Here’s How:

    1. Wash all utensils with hot sudsy water and rinse well.
    2. Boil three quarts of purified water.
    3. Add 1 cup white sugar to water when a rolling boil is reached. Boil water and sugar for five minutes.
    4. Turn off heat and add 4-5 tea bags of black and/or green tea. (Must have caffeine in tea which the scoby feeds on).
    5. Steep about 30 minutes and remove tea leaves or bags and let tea cool (it doesn’t hurt to steep the tea longer). Cooling is about 3 to 5 hours from time you turn stove off.
    6. Pour cooled tea into gallon size glass container.
    7. Add your Kombucha culture placing it so that the smooth shiny surface lies up. Add fermented Kombucha Tea from a previous batch.
    8. Place a cloth over the top of the jar and secure with a rubber band. This keeps dust, mold, spores and vinegar flies out of the fermenting tea.
    9. Allow to sit undisturbed in a well-ventilated and darkened place away from direct sunlight (temp. 65-90 degrees F.) for 6 – 15 days. I keep mine in a closet.
    10. To make sure the tea is ready to harvest; pour off a couple of ounces for a taste test. I usually test it by sticking a plastic straw in and sipping a little bit.
    11. Taste Test: A taste test on a batch of Kombucha Tea may taste like this: 4-6 Days – Too sweet, not all sugar converted. 7-9 Days – Tastes like sparkling apple cider. 10+ Days – Vinegar taste becoming prominent.
    12. When the tea is brewed to your taste, pour the tea into glass bottles and cap then place in the refrigerator. This can now be second fermented with fresh juices, or pieces of crushed fruit, or crystallized ginger. Store bought juices are pasteurized and may effect healing quality of finished kombucha product, so I’d stick with 100% fresh juice. Sometimes I use sparkling water too.
    13. Make sure to leave enough starter tea from your last batch (about 1/2 cup) to make another batch of tea. Repeat directions and add this to your starter and culture to start the process again.
      **Note: the cultures my float on the surface or sometimes it sinks to the bottom. Either way is fine.

Kombucha

To this day I still think of it as my healing tonic. I drink 16-20 ounces a day. Yes, this seems like a lot but my body is used to and can handle a higher dosage.

My Newbie Tips:

      • It definitely takes an acquired taste, so be open minded.
      • If you would rather buy Kombucha to try out first, look for fruity flavors. These have added natural juices to them, like GT’s cranberry, passionberry, or strawberry. It will help you get used to the taste. Even though I’ve ALWAYS loved the taste. I am weird like that though. 🙂
      • Drink 4 ounces at a time to begin. Maybe just try a little mid morning or afternoon. Sometime during the day where you usually need a little boost.
      • Give it time! Drink slowly and allow its natural detox benefits to nourish your body. Try it for a week before knockin’ it!
      • And finally, BE GENTLE! Kombucha needs care. It is carbonated do not shake the bottle and open slowly. I’ve had some dangerous explosions, and as much as I like Kombucha, my clothes do not.

Alright, I’m off to go finish my last bottle. Better brew again tomorrow! Feel free to email me with any questions. And thank you, Brittany for letting me blab away about scobys and smelly tea.

Other resources: Kombucha Kamp and You Grow Girl.

Cheers to Good Health!
Lindsay Cotter
www.cottercrunch.com
Instagram – LCCotter
Twitter – LCCotter
Pinterest – LCCotter
Cottercrunch@hotmail.com


Thank you so much, Lindsay [or should I say “booch mama” haha!], for sharing this brewing method. I can’t wait to try it out!

Food for Thought

Are you a kombucha lover too?

What’s your favorite kombucha?

Have you ever tried brewing your own kombucha?

Holiday Confessions Of A Personal Trainer [Guest Post]

Hi friends! As you know, I’m in the middle of my big move to California and to say the past couple weeks have been nuts would be an understatement! I’ll be back to my regular blogging schedule soon, but in the mean time, I have a couple fabulous guest bloggers to keep you entertained. Today’s post is from Taylor at Lifting Revolution. I recently discovered her blog and absolutely love it! One of my favorite types of posts she does are her “Confessions” [did you know that trainers are real people too?!] and with Thanksgiving tomorrow, I thought this would be a great post to share!


I want to thank Brittany for asking me to visit Barr & Table while she is up to her elbows in boxes! I love reading the blog so it’s pretty awesome to be here today!

Taylor Lifting Revolution Gingerbread Outfit

Brittany asked if I would come and reveal my inner most secrets with you, and since that’s what I do a lot of over at LiftingRevolution, I decided to jump at the opportunity.

I think it is important as a healthy living blogger and a personal trainer to reveal these secrets to everyone since most people see just glimpses into the lives of fitness bloggers. Yes, I workout a lot but there’s a lot more to me than squats and kale… you just wait.

I never ever ever want anyone to think that any of us crazy fitness bloggers have it all together, we don’t. We struggle with getting to the gym just like you. And just like you, I cheat a little too much during the holidays.

Which brings me to my confessions today…

Holiday Confessions Of A Personal Trainer

1 – I lie to friends and family about food.

For whatever reason my family and many of my friends, have this scary idea in their heads about healthy eating. And really scary ideas about vegan food. So when the holidays role around, I lie and tell them it’s “real food” so they’ll eat it. Sometimes I’ll let them in on the secret after they’ve clearly enjoyed a few bites, and sometimes I just follow the idea of what they don’t know won’t hurt them.

Healthy food can taste great, I promise!!

2 – I refuse to accept my mom’s homemade fudge.

Truffles

My mom makes the best fudge. It was actually my grandfather’s recipe and she has carried on the tradition since he passed away. It is seriously amazing, like melt in your mouth chocolatey goodness. To really paint the picture… it’s not vegan and I am. That tiny detail doesn’t stop me.

And that’s why I have never accepted her small tin package of it. I can’t control myself. That fudge wouldn’t last 5 seconds in my home. So instead, I indulge when I visit with them and then walk away dreaming of crazy binge that would happen.

Sometimes sacrifices have to be made to remain in control. No one wants to see a 29 year old woman with fudge smeared all over her face and growling if someone tries to snag a piece.

3 – I will never run a Turkey Day Run.

The Charleston Turkey Day Run is one of the biggest 5K races we have in Charleston. It sounds like a blast… people dressed like turkeys, free beer at the finish, and a great way to burn off some calories before digging into the feast later that day.

But I’ll never do it. Instead you’ll find me being lazy with my husband on Thanksgiving morning… drinking mimosas and watching my favorite Christmas movie. This has been a tradition for at least 5 years now, and I’m not willing to give it up to burn off 300 calories for a 1500 calorie dinner.

4 – I tried to workout on Christmas once and failed.

I love the idea of waking up on Christmas, opening the gifts, and then getting a quick run in before the rest of the day gets hectic.

But just because I love the idea, doesn’t mean I follow through. I tried to do this once. I got dressed up in a new fitness outfit I had received that morning, put on my shoes and started to run. Then about 60 seconds later, I thought about my family inside talking together and doing, you know, family things… so I turned around and went back inside.

Some days family outweighs a workout and Christmas (and Thanksgiving) is one of them!

5 – I package baked goods up the second they’re done.

Sugar Cuffins

I love giving baked goods as gifts, but sometimes like the fudge, it can be hard to keep around. My trick? As soon as the goodies are done, they get packaged and wrapped ASAP. I’ll keep 1-2 out for Dan (my hubs) and I to enjoy but otherwise everything else is ready to go to the recipient. Just another step I take to practice self control.

Oh, I also wash my mixing bowls .2 seconds after I’ve poured the mix in the baking pans. Why? So I don’t sit there and lick all the bowls clean with my finger! It can be quite embarrassing to have your husband walk in while you’re literally licking a cake bowl… not that this has happened before. 😉

Your turn, what holiday confessions can you share?

I’ll be sharing more of mine over at my blog, LiftingRevolution.com as we get more into the holiday season. So come on over and say hey!

Thanks again Brittany for letting me come get a few things off my chest! I feel so much better!


Thank you so much, Taylor! I hope everyone enjoyed this post as much as I did. And happy Thanksgiving!

Food for Thought

What are your holiday confessions?

Guest Post: Powercakes Lemon Carrot Poppy Seed Cookies

It’s Friday!! And that means another Foodie Friday guest post. Today’s post is from Kasey at Powercakes.

Talk about inspirational, this girl is not too far out of college and is in the works of starting her own business (which I can’t wait to learn more about!) Over the past year or so, Kasey has teamed up with Heather for challenges that I’ve mentioned so many times before, like the plantPOWER challenge. These challenges have totally changed the way I look at food and how I eat and it’s something I could never thank these two ladies for enough! Kasey is also the creator of the amazing tahini nooch sauce that I eat all the time! Yum!

With that said, I’m so excited to share this fun recipe that Kasey created for Mother’s Day (aka my wedding day 😉 ). Hope you enjoy!


Hey everyone! My name is Kasey & I blog over at http://powercakes.net about healthy eating, fitness, & clean recipes! I am a certified personal trainer who is passionate about helping others & being true to myself! I embrace everyone for who they are and their choices they make. I think being different is beautiful! I have a passion for cooking & baking to correspond with my active lifestyle to properly fuel my fitness. I think it’s so important to enjoy foods & try to find a balance! If you’d like to follow me please check out my social media outlets so we can be in touch!

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Lemon Carrot Poppy Seed Cookies

[gluten free, egg free, dairy free, nut free, plant based, loaded with power]

Makes 12-14 cookies

Ingredients:

  • 1/2 cup grated carrots
  • 1 large banana
  • Zest & juice from 1 lemon
  • 1/3 cup poppy seeds
  • 1 + 1/2 cup buckwheat groat flour
    • [buckwheat groats blended to make flour]
    • You can sub flour of choice [oat flour, buckwheat flour, whole wheat flour]
  • 1/4 cup ground flax
  • 2 TB Lucuma Powder [natural sweetness]
    • or sub 3-4 TB coconut sugar or sweetener of choice
    • Lucuma is an alternative sweetener that is packed with minerals and vitamins.
    • Great addition to recipes, smoothies, yogurt, milkshakes, or desserts!
  • 1 TB Maca Powder
    • optional [makes it creamy & adds more power]
  • 1/2 cup almond milk or milk of choice
  • 3/4 tsp baking soda
  • 1 + 1/2 tsp vanilla extract
  • 15 drops of liquid stevia or stevia to taste

These can be enjoyed as single snack…

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OR you can stack some up & pretend they are powercakes Winking smile

I happen to think that pure maple syrup would be absolutely delish on these!

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Directions:

[preheat oven to 375 degrees]

1. Pulse the buckwheat groats in a good processor until flour consistency & add into a bowl.
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2. Add your wet ingredients [banana, milk, vanilla, lemon juice, lemon zest] into the processor & blend until creamy.

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3. Pour wet ingredients into a bowl & combine with all dry ingredients + grated carrots.

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4. The batter will be thick & absorb the liquid.

5. I used a small ice cream scoop to portion out the cookies & then flattened them down with the back of the scoop!

6. Bake on parchment paper or greased cookie sheet at 375 degrees for about 12-15 minutes until lightly browned.

7. Let cool & ENJOY!

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These were so delish with some nut butter spread on top or [peanut fluff]! I would bag two of them up & take them in my gym bag on to the go for a pre-workout snack!

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I also wanted to give a special one year shout out to the boyfriend Corey!

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How cute are those two?! 😉 Thanks again to Kasey for sharing this delicious recipe and always being so #fitfluential!

Food for Thought

How would you eat your lemon carrot poppy seed cookies? I love the idea of spreading nut butter on top!

Guest Post: The Smart Kitchen Crunchy Spinach Salad with Salty Sweet Tahini Vinaigrette

I’ve recently found a new favorite blogger and I knew when I was looking for guest bloggers that she was one I had to share with you! Sarah of The Smart Kitchen is always sharing delicious recipes and fun tidbits of her life. And she’s clearly a nut butter-lover like me.. she even has her own line of nutty butters! [Note to self: buy some soon!]

The recipe that Sarah is sharing with us today sounds so tasty I almost can’t wait to come home to make it! …..almost. 😉


Hi y’all! My name is Sarah, but the ladies of the healthy living blog world--or at least the handful who consistently read my blog–know me as Miss Smart. I blog over at The Smart Kitchen, where I spend an absurd amount of time using my food processor, shopping at every grocery store in town on the hunt for manager’s specials, attempting to figure out four thousand ways to use the same ingredient, eating an excessive amount of nut butter straight from the jar…and, literally, licking my plate in restaurants. [No. Seriously.]

I was thrilled to have Brittany ask me to submit a guest post as she is honeymooning this month, and while I would rather be honeymooning myself–heck, y’all, I’d settle for a nice boy taking me out to dinner 😉–I am happy to be able to take a little virtual vacation.

I say “submit” instead of “write” a guest post, because what I often like to do when I go ‘a-visiting’ is find and old post or recipe that deserves to see the light of day Google reader again. Today’s recipe and post is a Glee-style mash-up of a nostalgic family favorite, reinvented not once, but twice, both for my blog, and the blog of a local magazine I was writing for last spring.

My aunt Elizabeth is a master hostess. She is the kind of woman who can decide one afternoon to throw a cocktail party for 50, and by 6 o’clock, have drinks at the ready, appetizers laid out, and be dressed and ready to greet her guests with such nonchalance you’d think she’d been preparing for four weeks, instead of four hours.

So when it comes to recipes for entertaining, I always turn to her tried and true formulas--stored (not very safely) in my binder of family recipes-of ease, taste, versatility and appeal.

And there right on top, in the section labeled “salads,” is the unnamed, known only as “that salad Aunt Elizabeth makes,” deliciousness that once, at a potluck where I served it, inspired a guest to proclaim, “I don’t even like salad, and I’m going back for seconds!”The original recipe calls for a base of spinach and shredded cabbage.As all great hostesses know, what shortcuts you take are between you and the four walls of your kitchen, so you can buy bags of baby spinach AND bags of shredded cabbage and save yourself time. [The original recipe, in fact, calls for that.] Since cabbage happened to be on sale, and lasts for years in the fridge,* I went ahead and shredded half of a head in my food processor.

*I am not a certified doctor. Do not trust me on this.All that’s left to do now is chop up somegreen onions…. …and sprinkle on some sliced or slivered almonds, sesame seeds, and the dry ramen noodles (sans seasoning packet) stereotypically favored by starving artists, twenty-something bachelors, and Brother Smart when he was 15 years old.

Except I forgot the ramen.

I did, however, have a number of green apples that had accumulated in my lunch bag throughout the week as, whenever I walked through the teacher’s lounge it seemed appropriate to take another one. [They were free. They were there. I obviously subconsciously knew I would need them later.] Since I was already changing things up from the original, I decided I might as well just keep on Smart Kitchen-izing the traditional. Once I had photographed the standard salad and dressing, I added the aforementioned apples, and got to work on a NEW dressing.Instead of adding canola oil to the combination of vinegar, pepper, sugar, and seasoned salt…

Aunt Elizabeth would use Lawry’s. Penzey’s was found in my moving boxes first.

…I took a hint from the sesame seeds in the salad and added tahini (and tahini oil) instead!Now the salad was good before. But this Salty Sweet Tahini Vinaigrette concoction? Well that is the stuff of tastebud tantalizing dreams, I tell you!Before serving—and Aunt Elizabeth says to always serve a salad dressed*–whisk it up quite a bit to make sure the tahini has inflitrated the vinegar.

*Makes sense, really. You wouldn’t show up to the party naked, would you?But since this whole ‘whisking’ of dressing in a bowl concept doesn’t really do it for me, I filled up a jar and shook it out instead.

And yes, I did go back for seconds.*

*And pack thirds for lunch!

Crunchy Spinach Salad w. Salty Sweet Tahini Vinaigrette*

*Note: I’ve cut the recipe down here for a 2-4 serving size.

For the salad:

  • One half 10.oz-package baby spinach (or regular spinach, loosely chopped)
  • 2-3 cups shredded cabbage (or 1/2 package angel hair cole slaw cabbage)
  • 3 green onions, sliced (whites and light greens)
  • 3 Tbsp. sliced almonds
  • 1 small green apples, chopped
  • 1 Tbsp. sesame seeds
    Ramen noodles, dry, crumbled (optional)

For the tahini vinaigrette:

  • 4 Tbsp. tahini
  • 1 1/3 cup cider or rice vinegar
  • 4 Tbsp. sugar
  • 2 tsp. seasoning salt
  • 1/2 tsp. black pepper

Layer salad ingredients in a large bowl. In a separate bowl (or jar), whisk (or shake) together dressing ingredients. Just before serving, whisk (or shake) dressing again and pour over salad!


Like I said, I almost can’t wait to come home to try this salad. I have a feeling it’ll be a new go-to. Thanks again, Sarah!

Food for Thought

What is your favorite salad combination?

Guest Post: Itz Linz Rainbow Salad

Happy Foodie Friday! I’m back with another guest post from Lindsay of Itz Linz. This girl is great; I found her blog more recently and love all of her fun stories and her workout posts definitely keep me motivated! Not to mention she posts so delicious food too.. always a plus! I figured it was only appropriate to share her beautiful rainbow salad to kick off the weekend. How delicious does this look?!


Hi all! Itz Linz here and can I get an “AMEN” to the fact that I’m totally jealous of Brittany and her honeymoon right now? For now I’ll just pretend like I’m back on the beach… #wishfulthinking

Itz Linz handstand

While I’m certainly no food blogger, food photographer, or food connoisseur like Brittany is, I do know how to throw together fast, easy, healthy, and tasty meals. One of my favorites is a rainbow salad, and with summer nearing I thought it’d be perfect to share with you today!

Rainbow salads do take a bit of prep work, but if you designate an hour or so each week, you’ll be able to throw together these salads in no time flat. There is so much variety with the foods that can be used, I never get bored. And let’s be real… they look pretty, too!

Itz Linz Eat a Rainbow Salad

So how do you make a rainbow salad? Well, you buy tons of fresh fruits and veggies, clean ’em and chop ’em up! The more colors the better. Itz not called a rainbow salad for nothing! I love all colors of peppers, carrots, corn, onion, celery, and carrots. Nuts and seeds provide you with healthy fats and a crunch – sunflower seeds are my favorite.

If you’re a sweets fan like me, then you’ll appreciate a bit of sweetness in your salad. We don’t have to go all sugar crazy, but if we get sugars from naturally sweet foods, then we’re all good. Raisins and apples are both good options, and I’m thinking watermelon will be perfect for the summer.

Itz Linz Rainbow Salad

Iceberg lettuce is so yesterday. It provides zero nutritional value and is just plain boring. You have way more options than you think for a salad base. Shredded cabbage, spiralized squash or zucchini, spinach, or broccoli slaw are the best.

Don’t forget the protein! When eating a salad for a meal, you must add some type of protein to keep you full. Any type of lean meat will work, such as chicken or fish, and tuna is an easy option, as well. Beans, beans, the magical fruit are a wonderful source of protein, too! There’s a million and one types of beans, so pick your favorite.

Itz Linz Rainbow Salad

Alright, so you’re loaded with fresh fruits and vegetables, you’ve got a good protein source, now itz time for the dressing. Don’t lose it all with the bottled stuff. Itz easy to make your own out of a few ingredients. If you mash an avocado, you’ll get a totally creamy dressing. Make sure you add fresh lemon juice to prevent browning. I also like using plain Greek yogurt in my dressing; plus, it increases the protein content. Play around with what flavors and combinations you like. Sometimes I add red pepper for a spicy kick, other times I add fresh lime juice for a tang. Itz whatever you please!

What are your favorite ingredients for a rainbow salad?

Thanks for having me at Barr & Table! Check me out at Itz Linz, on Facebook, Twitter, and Instagram!


Thanks again for sharing this tasty recipe, Lindsay!

Guest Post: Carrots ‘N’ Cake 10 Tasty Cookie Recipes

If you don’t know Tina from Carrots ‘N’ Cake, you should really get on that! Her blog is one of my faves to read daily. She posts so many awesome recipes, workouts, and pictures of her adorable pug, Murphy! You may recognize the name from my many shout outs to her Sweet Breakfast Scramble that I couldn’t enough of! I’m so glad to be featuring Tina in today’s guest post and I hope you love all of these mouth-watering cookie recipes as much as I do!


Hi! My name is Tina, and I blog at Carrots ‘N’ Cake.

Tina Haupert Carrots N Cake

CNC is where I share my love for healthy living by documenting my meals and workout (and photos of my pug). While I try to pack the most nutrients possible into each meal, I have a number of favorites that are not necessarily “healthy,” but are still delicious and fun to eat. If eaten in moderation, I believe that the “bad” foods can be part of a well-balanced diet. With that said, here are ten of my favorite cookie recipes. Hopefully, you will love them as much as I do!

Carrots N Cake Cookie Recipes

3-Minute Oatmeal Raisin Cookie

Banana Oatmeal Chip Cookies

Butterscotch Chip Cookies

Cherry-Walnut Almond Flour Cookies

Chewy Cherry Oatmeal Cookies

Gluten-Free Carrot Cake Cookies

Gluten-Free Trail Mix Cookies

Loaded Pumpkin Cookies

Reeses Pieces Peanut Butter Cookies

Salted Oatmeal Chocolate Chip Cookies


Thanks again to Tina for sharing these delicious recipes!

Food for Thought

What’s your favorite go-to cookie recipe?

What I Ate Wednesday #40: Passover Fail

I tried really hard. Really, I thought “Passover will be so easy.. I’ll just continue to eat exactly how I always do!” I had recipes ready to go, I had food prepped, and then I realized I forgot about legumes. Ok, no big deal. And then I realized I forgot to read a list of ingredients.

So I’m not perfect.. but I’m doing the best that I can! I mean, it has been a whole day and a half.

Barr & Table What I Ate Wednesday WIAW Maple Cinnamon Walnut Butter Quinoa Granola Slimmed Down Sweet Breakfast Scramble No Bull Burger Passover

[Breakfast]
Slimmed down sweet scramble topped with my homemade maple cinnamon walnut butter, cashew butter, and walnut butter quinoa granola. Success! A delicious, Passover-friendly breakfast.

[Lunch]
Kale salad with lots of veggies, buffalo sauce, and a Savory Mushroom & Roasted Garlic No Bull Burger. Sounds like it should be good.. and then I realized I didn’t read the ingredients on the burgers. One ingredient is lentils; alright, legumes aren’t the end of the world. Oh, how about the barley and spelt? Whoops! Good thing I have the rest of the week to make up for it, right?

[Dinner]
Leftovers! My family always does 2 nights of everything. Seriously, I thought there were 2 nights of Thanksgiving growing up and I didn’t understand why other people didn’t celebrate the second night.

Regardless, the second night of Passover we had some leftovers and some new additions. Salmon, Bube’s brisket, roasted broccoli and sweet potato, and some fabulous charoset which I will be sharing the recipe for very soon! [Figs, orange, and dates! OH MY!]

[Snacks]
Apple.
Carrots with baba ghanoush and curried golden raisin hummus. Gotta work out a recipe for this hummus!
Mini carrot cake cupcake and a piece of dark chocolate covered matzah. Those paleo cupcakes were a huge hit! Glad I doubled the recipe and made minis!

No more No Bull Burgers for me this week.. back on the Passover wagon today. I promise! [Except for the beans in my sweet potato burgers.. ohh legumes, you get me every time!]

Food for Thought

Have you ever failed on day 1 because of minor oversights?

Does your family have any traditions like my family’s two-night celebrations?

Maple Cinnamon Walnut Butter Quinoa Granola

Geeze, that’s a mouthful! Totally worth it though..

Did you see my guest post on Julie’s blog today? Passover starts tonight and I had to make sure you’re all ready. Make sure to check out all of the delicious recipes I shared, including some of my favorite family dishes! Big thanks to Julie for letting me share 🙂

In honor of my guest post, I wanted to Passover-ize one of my favorite recipes from Julie’s blog—Almond Butter Granola. Because why would I ever want to go a whole week without granola?!

Maple Cinnamon Walnut Butter Quinoa Granola

Makes eight 1/4 cup servings

Maple Cinnamon Walnut Butter Quinoa Granola Barr & Table

Ingredients
– 1/4 cup + 1 tbsp homemade Maple Cinnamon Walnut Butter
– 2 tbsp maple syrup
– 1/2 tbsp coconut oil
– 1/2 tsp ground cinnamon
– 1/2 tsp vanilla extract
– 1 1/2 cups quinoa; cooked
– 1/2 cup sliced almonds; raw
– 2 tbsp chia seeds
– 1/4 cup unsweetened shredded coconut

Directions
Preheat oven to 325°F and line a baking sheet with aluminum foil. In a medium bowl, combine walnut butter, maple syrup, and coconut oil. Microwave for 15-20 seconds until a little melted so it easily mixes together. Add the rest of the ingredients and mix well until everything is evenly coated.

Pour mixture onto your baking sheet and bake for about 30 minutes, mixing 3 or 4 times, until the quinoa is crunchy. Be sure to watch the almonds so they don’t brown too much! Let cool completely and store in an air tight container.

Nutritional Information
Per 1/4 cup serving

171 Calories  /  12g Fat  /  13g Carbs  /  2g Fiber  /  3g Sugar  /  4g Protein

Be sure to check back all this week for more tasty Passover-inspired recipes!

Food for Thought

If you’re keeping Passover, are you making any substitutes for non-kosher foods?

Barr & Table Guest Post! Spicy Chili Shrimp & Green Beans with Avocado Salad

Check out my guest blog for Bess Be Fit!

Bess Be Fit

Hi everyone, I’m Brittany from Barr & Table. I’m so excited to be doing this guest post for Bess while she’s putting her feet up with a drink in her hand. Me? Jealous? No way! 😉

I want to share a delicious recipe that I’ve created for days that you just have no time and need to fit a quick dinner in between work and the gym. This honestly may be the fastest dinner I’ve ever made. I tweeted Bess a little sneak peek and I think that took longer than making the entire dinner.

Spicy Chili Shrimp & Green Beans with Avocado Salad

Ingredients

Spicy Chili Shrimp & Green Beans
¼ lb thawed shrimp
1 tbsp chili garlic sauce

1 tbsp rice wine vinegar
1 tsp toasted sesame oil
2 cups green beans

Avocado Salad
½ avocado, diced
1 cup cherry tomatoes, diced
¼ – ½ onion, diced
1 clove garlic…

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