Tag Archives: brownies

Simplicity at its Finest

I love the farmer’s market. We picked up enough produce to sink a ship (aka, the usual :) ), and got some beautiful heirloom tomatoes! I’ll put up a picture tomorrow, they are so photogenic. They sold them in a variety pint, so we have lots of fun shapes and patterns to choose from. I can hardly bring myself to eat them! I wonder if I could do that thing where they freeze people and keep them forever, but with heirlooms…? Wait, stop, that’s totally weird and creepy. Rewind!

After the farmer’s market, I went to the gym and logged in 2 miles on the tread, 30 minutes on the elliptical, then stretching, abs, and arm weights. I love running :) Training for the 5K is going a bit slowly BUT I WILL NOT GIVE UP! That race ain’t got nothing on this girl.

And, of course, my after-workout snack was a yummy-ummy PB & J Larabar. I honestly think Larabars came from the work of a genius, or someone who was awfully hungry and messed up on a recipe, ending up with a sticky, delicious mess. Oh, how I love my Larabars. I always keep Apple Pie, Pecan Pie, and Peanut Butter and Jelly in my house. Don’t waste your money on Clif bars; always go for the raw energy bars! They almost always have 3-5 ingredients that are totally organic and unrefined. Nothing better than that.

Once I got home, I whipped up a ton of hummus. Probably enough to last a week or more. Did I mention I love hummus?

My quick recipe:

Hummus

(Adapted from 1000 Vegan Recipes by Robin Robertson)

Ingredients:

  • 3 cups cooked chickpeas, or 2 (15.5-oz.) cans
  • 6-8 garlic cloves, minced (I roll with eight)
  • 1/2 cup tahini
  • 1/2 tsp. sea salt
  • 1/3 cup water (may or may not be necessary)
  • 4 tbsp. lemon juice (I like more)
  • 4 tbsp. EVOO

Directions:

  1. Put everything in a food processor and puree until smooth. Enjoy! :)

So, why did I need to make so much hummus? I’ll tell you. Tonight we had 2 giant eggplants sitting, beckoning for me to cook them, so we made an almost-raw, super simple lasagna. But be warned, this is totally untraditional and can barely be called lasagna, but it was SO good!

My dinner:

Kale salad with avocado, leftover millet salad with cooked mushrooms, leftover roasted green beans, and the eggplant lasagna :)

For dessert, we had the Ooey Gooey Brownie Muffies from last night, nuked in the microwave for about 1 minute for ultimate gooeyness. They were so perfect and melty, and of course we had to have some vanilla nice cream with them. Mmm :)

But first, dinner!

Eggplant Hummus Lasagna

(Adapted from Opera Singer in the Kitchen’s Vegetable Lasagna)

Makes a casserole-dish sized lasagna

Ingredients:

  • 2 eggplants
  • 1 cup hummus

Directions:

  1. Slice each eggplant lengthwise into about 1/2-inch thick slices. Rub both sides of each with sea salt and let sit in a colander for about 30 minutes.
  2. Rinse slices and pat dry, then rub both sides of each with some olive oil.
  3. Grill slices until softened (grill pans and indoor grills work just as well), flipping after checking the underside and seeing grill marks.
  4. Arrange one layer of grilled eggplant on the bottom of the pan, then coat with the cup of hummus, spreading evenly. Lay the rest of the slices in another layer on top, then serve warm or cold.
  5. So simple but so yummy! Enjoy :)

Did I mention that we don’t have a grill? Well, not a real one anyways. The only one we have is an electric indoor one that’s completely old school, but I love it!

Kickin' it old school

Assembly: not so pretty, but so yummy :)

Question of the Day: What’s your favorite simple recipe?

I’m excited to hear your responses :) One of mine definitely has to be almond butter and apple spread on Ezekiel bread. So quick, easy, yummy, and healthy! Whole grains, nuts, and fruit with no added sugar. Holla at that!

Time for me to go to sleep! I am so tired from my busy busy day today, and tomorrow I get to go to church and really unwind. It’s like yoga without a mat! Stretching out my spiritual muscles.

I’ve been working on a post about disordered eating, guilt, and other weight- and health-related matters, so keep an eye out for that :)

Also, one of my favorite bloggers, Chocolate Covered Katie, is having a recipe book giveaway, so this is me linking back to her blog and telling you to go check it out! Her posts are always so fun and always make my day a little more spectacular. Check her out!

Goodnight lovlies :)

xoxox,

Katelyn

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Filed under Recipes, Vegan

Reason to Celebrate

Well, for one..it’s Friday! Hello weekend :) And two…I LANDED MY FIRST JOB! This is particularly exciting for a few reasons: a. It’s my first job, b. I’ll be making good money, c. It was one of TWO jobs I was offered today, and d. It was landed in under ten minutes. No joke. The lady just said, “Okay, I am definitely going to hire you! Orientation is sldkfugeios….” It. was. magical. My mom literally dropped me off, drove halfway down the street, and then had to come back. Ahh, the joys of Friday the 13th :)

I had a job interview this morning at 8 (which I also landed), then came home and had some oatmeal with a TON of fresh berries. I’m actually really liking this grains-at-every-meal thing that The Kind Diet has me going on.

So for lunch, we had leftovers with salad:

Above you see my famous Spinach Pie, roasted asparagus, and a kale salad with some limon-wataa. Yum :)

Then I headed over to my second job interview and now I am “employed”!┬áSo tonight we planned an outdoor celebration dinner that wasn’t too fancy, but the patio was beautiful tonight. And the REAL celebration was marked by our first batch of vegan brownies! Or vegan brownie muffins I should say. They were so perfect and ooey and gooey…Rebecca and I had to split a second! I couldn’t help myself :)

Din din :) Kale salad, roast green beans, great northern beans with scallions and mushrooms (LOVE mushrooms!), and millet salad with veggies, raisins, and lemon juice.

Oh. my. god. The ooey gooey brownies

Ooey Gooey Brownie Muffies

Makes 8 Muffies

Ingredients:

  • 3/4 cup whole-wheat flour
  • 1/3 cup cacao powder
  • 1/2 cup NuStevia Powder Baking Blend
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup vegan chocolate chips
  • 2/3 cup + 2 tbsp natural, unsweetened applesauce
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon

Directions:

  1. Preheat oven to 350F and grease 8 muffin cups.
  2. Combine wet ingredients in one bowl, dry ingredients in another. Combine each separately then pour wet into dry and mix completely.
  3. Batter should be very thick, but keep stirring; it will thoroughly combine, I promise! The thickness makes them gooey.
  4. Spoon into muffin cups with an ice-cream scooper and then bake for 15-20 minutes, or until the tops are just firm but inside feels gooey when you press down.
  5. Cool for 10 minutes and then serve warm. They’re best this way because the chocolate chips are still gooey – mmmm :)

Rebecca snuck a picture of me..sneaky sneaky :)

We also had some of my homemade kombucha with dessert! It was the perfect compliment, and made a perfect celebration evening. Who ever said Friday the 13th was always bad?

Also, during my blog reading today I discovered this treasure. This blog has so many inspiring posts, I kept finding more to read! Start with that post and then look at the others. They are so incredibly enlightening and really gave me the spiritual uplift I was looking for.

Ahhh, now time for bed! Running and farmer’s market in the morning :) Goodnight lovies!

Question: What’s your favorite thing about your local farmer’s market?

Mine is the environment; the quality and vibe that you get from so many people being so friendly :) There’s the Spice Guy, the Corn Guy, the Quinoa and Rice Guy, and the Guy I Get All My Fruit From. It’s the perfect start to my Saturdays.

xoxox,

Katelyn

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Filed under Recipes, Vegan