Mocha Almond Energy Bites

Mocha Almond Energy Bites

The idea for these Mocha Almond Energy Bites started when my good friend, Brian, the author of Climbing Nutrition, reached out. Brian is the kind of guy that just knows things: friendly botanist, guy with the killer butternut squash pie recipe, latte art consultant, board game extraordinaire, and handstand master. The list goes on. But what people know him best for is his expertise in nutrition: he's a a Certified Sports Nutritionist from the International Society of Sports Nutrition. So, when I want to know what kind of nutrients I’ll need in order to stay fueled on a climbing trip, Brian is the guy I ask. 

Mocha Almond Energy Bites
Mocha Almond Energy Bites

They snacks easy to make, and easy to transport (and a whole lot lighter in your backpack than a gallon of sweet potatoes). But they’re also functional: made with dates, they’ll provide your body with easily, snackable, and accessible energy while you are on the go (read Brian's research on carbohydrate timing if you're an athlete!). These little bites have just a touch of coffee, which has my inner coffee-addict cheering. You’re not going to feel wired or get the shakes just from eating a few. But a bit of caffeine in your system might just do you good! I can’t tell you how many times we’ve been out climbing and I’ve said, “I could really go for an espresso right around now.”

These are some of the first pictures I took with my new camera! I have 1,000,000 things to learn about how to use it, but am so excited to be creating again!

These are some of the first pictures I took with my new camera! I have 1,000,000 things to learn about how to use it, but am so excited to be creating again!

Mocha Almond Energy Bites

Published March 13, 2018 by

Yields: 20   |    Total Time: 20 minutes



Ingredients:

  • 1 cup pitted medjool dates
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup shredded desiccated coconut
  • 2 tablespoons cocoa
  • 3/4 teaspoon instant espresso powder (I used Starbucks Via)
  • 1/16 teaspoon salt 
  • For dusting: 1/2 cup cocoa powder or finely shredded desiccated coconut

Directions:

  1. Place first seven ingredients in a food processor. Lock lid on food processor.
  2. Run food processor. Every minute or so, pause to unlock the lid and scrape down the sides with a spatula.
  3. Repeat step 2 until the mixture begins to clump together — this is how you know it’s almost done! Repeat step 2 one or two more times to ensure everything is evenly chopped and the mixture is quite sticky.
  4. Now, use your hands to roll the mixture by the tablespoonful into spheres. Set spheres on a plate or cookie sheet.
  5. Put the 1/2 cup cocoa or finely shredded coconut in a bowl. Two at a time, toss energy bites in the cocoa/coconut to coat. Set aside, and repeat until all are coated.
  6. Store in an airtight container.

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Grapefruit, Pomegranate & Ginger Smoothie

Grapefruit, Pomegranate & Ginger Smoothie

The day you read this, it will be the fourth day of 2018, and I will be headed to Monterey, California, but as I write it's only a few days after Christmas.

My office closes for the holiday, and I have the entire week to do whatever I want. A week ago I had tried to corral friends into organizing a trip to Red Rock Canyon (we went last year, and it was so so beautiful), but I had been late to the punch and it seemed everyone already had other things going on. Still, I didn't give up on my wanderlust: even early on Christmas eve, and I pieced together a half-baked plan to go to Santa Fe. Drive time, a place to stay, and a list of possible climbing spots. And of course, swooning over images of turquoise doors, cliff dwellings, and desert sun. 

I could almost feel the heat, even there sitting at my computer. But instead of warming in the sun, hot air was blasting from the vents as our thermostat worked to combat the dropping temperatures outside. Wanderlust had me riveted, and begged me to go. Visions of a simpler time, when I was ten or so, floated through my mind: I had dreamed of being a National Geographic photographer, but at some point convinced myself that it wouldn't work. I liked traveling, sure, but I like being home too. I knew I would tire of being on the move. Plus, adults had bills to pay, and art wasn't stable...even my overly mature ten-year old self knew this. But right then, looking at images of Santa Fe, regret poured over me. I wanted--no, needed- to go. 

Grapefruit, Pomegranate & Ginger Smoothie
Grapefruit, Pomegranate & Ginger Smoothie

My bubble deflated as the coffee set in and I came down from the clouds: a six-and-a-half hour drive on icy roads and in a foot of snow? "Fun" isn't the right word for a road trip like that. And I had been craving snow, fiercely. So instead we bundled up (long under wear, wool socks, snow pants, down coats, snow boots, gloves, and hats) and made our way through the white winter wonderland just outside our door, to hike through the foothills. 

The cold preserved individual snowflakes, creating the fluffiest snow possible: not a spot of slush or sludge. Overcome with a childlike happiness, wanderlust momentarily forgotten, I wanted to plunge straight into the snow and make snow angels. Frozen pine needles glowing in the winter light; sparkling hills; the smell of winter in the air. Such beautiful things, right here under my nose. Besides, in just one short week I'd be in the California sunshine. 

This smoothie takes the freshest, brightest flavors of winter and throws them all into a jar. The result is a gradient of pinks and magentas--a bold spot of color on a winter morning. When you're stuck looking at images of exotic places, or find yourself wishing for some adventure, try this smoothie. It's a rejuvenating splash of bright and bold that reminds you that there's no where better to be than in the now. 

Grapefruit, Pomegranate & Ginger Smoothie

Grapefruit, Pomegranate & Ginger Smoothie

Published January 4, 2018 by

Serves: 2   |    Total Time: 10 minutes



Ingredients:

  • 1 banana, frozen
  • 1 grapefruit, peeled, plus two grapefruit wedges of garnish (optional)
  • 1 teaspoon fresh ginger, grated on microplane
  • 1/2 cup milk
  • 1/2 cup 100% pomegranate juice

Directions:

  1. Combine first four ingredients in a blender and puree until smooth. Divide evenly among serving glasses.
  2. Slowly pour half of the pomegranate juice into each glass. It will sink to the bottom, creating a gradient effect.
  3. Garnish with grapefruit wedges and serve immediately.

4 Comments

Roasted Maple Chai-Spiced Cashews

Maple Chai-Spiced Roasted Cashews

Thirty minutes before friends were set to arrive, I heated maple syrup in a skillet until it was sticky. I was making this salad from Saveur Magazine. No more than five minutes later, the cashews were candied and slowly disappearing while they cooled. (Who? Me? Steeling cashews from the pan? Never! 😏)

The cashews from that salad reminded me of the honey sesame cashews Trader Joe's sells in it's trail mix section. But better, because maple syrup. All things maple syrup are better, right? 

Those cashews sat in my mind for the next week. My eyes had been opened to something new: homemade maple cashews, and the flavor possibilities were endless. Maple Cayenne Cashews. Maple Cinnamon Cashews. Maple Rosemary? It could work. 

Maple Chai-Spiced Roasted Cashews
Maple Chai-Spiced Roasted Cashews

But the flavor profile that really got me excited was Maple Chai (you know how I love all things chai-spice). 

While I did no gifting of these cashews, and we ate most of them while they were still warm, they would also make a pretty little gift. Can you picture a mason jar filled with Maple Chai-Spiced Cashews tied up with a festive bow and a little name tag? Cute! And so sweet, in more ways than one. 

Roasted Maple Chai-Spiced Cashews

Published November 30, 2017 by

Serves: 8   |    Total Time: 10 minutes



Ingredients:

  • 2 cups roasted, unsalted whole cashews 
  • 1/4 cup maple syrup 
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt 
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground cinnamon
  • 1/16 teaspoon ground ginger
  • 1 pinch ground anise
  • 1 pinch ground cloves

Directions:

  1. Prepare a baking pan with parchment paper. Set aside.
  2. In a small bowl, combine cardamom, salt, nutmeg, cinnamon, ginger, anise, and cloves. Stir to combine.
  3. Heat maple syrup in a skillet over medium-high heat for about 1-2 minutes, stirring, until it begins to thicken. Reduce heat to medium-low, and add spice mix to syrup, stirring to distribute.
  4. Now, add cashews to skillet. Stir using a spatula or wooden spoon until all cashews are coated. Scrape cashews with maple syrup onto lined baking sheet and spread out into a single layer, breaking up large clumps. Allow to cool 5-10 minutes.

2 Comments