I realize not everyone can say that about their moms. I mean, we all love our parents.....but to LIKE them? To genuinely, wholeheartedly like who they are ~ no, LOVE who they are ~ to be super close with them, and to want to be around them all the time and love who they bring out in YOU?
Not everyone has that.
And you can rest assured I do NOT take this sacred relationship for granted.
So today, I just wanted to stop for a moment and tell the world how blessed I am to have her in my life. How thankful I am that I was lucky enough to be raised by this woman; that I was taught such morals, such wisdom, such strength and humility and kindness and spontaneity and loyalty and sacrifice and laughter and selfless unconditional love...I could go on and on but I'd run out of time and space (and probably readers too if i don't shut-up soon, lol).
(my mom on my 25th birthday. always by my side for every event, both big and small, in my life.)
How I got chosen to be raised by her and my father, I do not know - but I am thankful for their gifts every single day, and I cherish and love these two souls beyond words. With every ounce of my being.
It never ceases to amaze me how difficult it is to find healthy food choices when I'm out and about. Despite the major obesity epidemic in our country, you can still find a McDonald's, Chili's or Chick-Fil-A on every street corner; yet when it comes to organic, light, nutritious food on-the-go? These options are few and far between. Hunger always seems to strike at the most inopportune times, which is why I try to pack healthy snacks (stored in my trusty little cooler) in the car. That way, I don't have to give into - or support - the fat/sodium/preservative-laden fast food options we have so readily at our fingertips.
So whether it's low-fat cheese; raw unsalted nuts; fresh organic fruit; veggies & hummus; or low-fat yogurt...I always have something nutritious on hand that can hold me over until I get home and prevent me from making rash, HANGRY food decisions I know I'll regret later.
Which brings me to my delicious Apricot Coconut Bites. They are an awesome staple in my cooler. Ingredient-wise, they're practically identical to my Raw Granola Bar recipe I shared with you last year (minus the cocoa part. oh, and the adding apricot part). But instead of shaping them into bars, I decided to form them into convenient, easy-to-eat little bites...then dipped some of them in shredded coconut for extra measure.
Here's what you need:
1 cup Medjool Dates.
1/2 cup Dried Apricots.
1 cup raw unsalted cashews.
1/2 cup unsweetened, shredded coconut.
1 tbsp coconut oil.
1 tbsp chia seeds.
What to do:
Place all ingredients, except coconut, into a food processor.
Pulse until nuts and fruit are ground up into small pieces (about 1 minute of pulsing).
Add shredded coconut and pulse a few times just to combine.
Pour mixture onto a flat surface (covered with one sheet of parchment paper).
As you can see, the mixture is rather loose and not binded at all. Don't worry, one you begin forming them into balls they'll stick together with no problem.
Pour approximately 2 tablespoons of mixture at a time into the palm of your hand, then start pressing the mixture together, tightly, into a ball. As you press the mixture firmly between your hands, you'll begin to feel the moisture from the coconut oil, which is binding everything together. (the stickiness from the dates and apricots also help).
Roll the balls around in the palm of your hands to smooth them into a circular shape, then keep repeating these steps until all the mixture is gone.
This will make approximately 18 bites.
You could easily stop here with this recipe. They're delicious as is. BUT....I chose to dip half of them into a bowl of unsweetened, shredded organic coconut.
Which in my opinion, made them even more delicious.
Once all the bites are complete: refrigerate, covered, for at least 30 mins.
This allows the bites to firm up and form a cohesive ball. When you're ready to eat, allow them to come down to room temperature for about 10 minutes - I find they taste best that way.
And that's all there is to it!
They're ready to devour.
One minor suggestion: don't make them too large. You might be tempted to, as they seem small at first glance - but they're actually very dense and filled with lots of protein. I'm completely satisfied after eating only two of them.
You also may be wondering what to do with all of your left over bites. Easy: just line the bottom of a tupperware container with parchment paper and store them in the fridge! They'll keep for up to a week and are perfect for grabbing a healthy snack on the go.
These Apricot Coconut bites are loaded with whole foods, nutrients and protein. Not only will they keep you satisfied, but they are absolutely healthy and delicious!
A snack you can feel great about eating and feeding your family.
Hope you enjoy!
(*the pictures in this post are not from my Nikon. i'm dying to show-off my new camera on the blog, but...sadly...i am still playing catch-up and posting old recipes. the pics you see in this post were taken via iphone last year, right after I made these. yes, this is another recipe I never got around to posting. but better late than never - right?*)
The weather has been SO amazing lately, and these gorgeous flowers (which have been happily sitting on our kitchen table for 2 whole weeks now!) remind us of spring every time we walk by them.
It's such a lovely time of year. And this 3-day weekend was just what the doctor ordered: we are now approaching April with a refreshed, energized, optomistic attitude.
Here's to a wonderful month full of sunshine and happiness!
If you read or hear anything, anywhere, that says ANYTHING different - question it. Because the second you start looking down on, or holding back, people who are simply making different choices than you, who are in your eyes 'unconventional' yet they are not hurting a fly....than you, my friend, are practicing judgment and hate.
And with more than enough hate in the world already, why would you choose to fight against - or hold back - LOVE?? Is that really what you want to waste your energy fighting against? Something that's actually positive, that has nothing to do with you and isn't hurting you??
Don't hate on love. That's an oxymoron! Don't judge someone because they are different from you.
LOVE and ACCEPTANCE is where it's at, my friends!
Just had to get that off my chest.
:)
UPDATE:
Some cool things I've seen on facebook the past few days:
It's the ultimate flavor combination. So much so, that nowadays it seems you can find the combo anywhere. Stop by your basic grocery store and you'll discover an array of candy bars, ice cream, brownies and pastries - all mimicking that salty-sweet pairing.
(and i'm quite a sucker for it. just click here for my salted caramel ice cream w/ candied bacon.)
Store-bought caramels are great and all, but since everything tastes better homemade (at least, in my world it does)....this past December I decided that, in lieu of all the cookies and baked goods people get bombarded with over the holidays, I'd make something different to show my love and spread some holiday cheer. So I whipped up several batches of caramels and gifted them to my favorite customers, family and friends.
Let me tell you - it was a TOTAL labor of love. Thank god they turned out so delicious - if they hadn't, I probably would've gone a little crazy and hurt somebody, just out of sheer frustration.
It wasn't so much the caramel-making part....that was fun. It was more the whole individually-hand-wrapping-400-tiny-little-caramels part. Sticky caramels, at that. With saran wrap that was also sticky and kept bunching up in all the wrong places. In fact, I'm getting frustrated alllll over again just thinking about it. UGH!
Ok, deep breath...
...and a pretty picture of my caramels. I'm back to my happy place.
Why don't I save the caramel-packaging instructions for later so we can focus on the positive ~ and turn to this fabulous Martha Stewart recipe for homemade Salted Caramels!
**fair warning: this will turn you into a total caramel snob. you will forever-more find it difficult to enjoy regular store-bought caramels.
Here's what you need:
Vegetable oil, for baking sheet.
2 cups heavy cream.
2 1/4 cups sugar.
6 tbsp unsalted butter, cut into pieces.
1 1/4 cups light corn syrup.
1/2 tsp coarse salt.
1/2 tsp pure vanilla extract.
*Maldon Salt, for sprinkling. (my addition- which is AH-MAZING!)
Here's what to do:
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally...
...until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
(caramel mixture will continue to darken in color as temperature rises.)
Immediately remove caramel from heat and stir in salt and vanilla. Pour caramel onto baking sheet...
...and let stand, uncovered, at room temperature at least 8 hours and up to one day.
Once it's properly set, it's time to start cutting and wrapping!
Start by lifting the entire block of caramel up by parchment overhang, and carefully transfer it, flipping it over onto a large cutting board.
The parchment paper will now be on top, like so:
Lift off the parchment paper and then sprinkle Maldon sea salt flakes on the entire top surface of the caramel.
I added this step myself, and it really makes these caramels stand out. I highly recommend using Maldon salt for this.
Next, using a very sharp knife, cut the caramel into 3/4-by-1 1/4-inch pieces. I found it easiest to cut length-wise lines first, then width-wise. Row by row, slowly separate out the individual caramels. A few candies may disappear into your mouth during this process (oh, the perks of being the chef!).
At this point, we're ready to start.....ahem.....the packaging process. Gulp.
I'm just kidding. It's not THAT bad.
Here's what you'll need:
1 pair of sharp scissors.
Kitchen twine.
Saran wrap. (or cellophane or waxed paper)
Decorative boxes.
Labels.
Next...and this is where it gets kind of annoying...wrap EACH piece of caramel - individually - in either waxed paper, cellophane or saran wrap. (after some very frustrating trial & error, I found saran wrap to be the easiest.)
This may or may not take a few hours. :)
After placing each caramel in saran wrap, twist the ends tightly to seal them up.
Then begin placing them into your decorative boxes:
I packaged them with the above labeling at first. A little amateur, I suppose. But after some experimenting I quickly discovered another way to do it. I printed out some cute labels and wrapped them, like so:
Either way, they are adorable little rustic boxes filled with the most delicious, creamiest homemade caramels you've ever tasted!!
Thank you, Martha Stewart....for always delivering such consistent, yummy baking and candy-making results.
YUM.
These caramels are so classic: a bit hard at first bite, but once they begin melting in your mouth? They are creamy, salty, soft, sweet - and utterly delicious.
I made several batches of Maple Walnut Spice Caramels over the holidays as well, which I think deserve their own little post. Stay tuned!
So. Final verdict on homemade caramels??
They may be slightly annoying to wrap. And you'll have a sticky mess to clean up afterwards. But they are sooooo amazing, you'll find it hard to believe you made them yourself. And spreading that kind of love with friends and family?
Is always a good thing.
I hope you enjoy!
(Martha Stewart Magazine, Classic Caramel Candies)
SO delicious that I (admittedly) am kind of afraid to share it with you, in fear that all the grocery stores will run out of sake and shrimp and rice vinegar and mayonnaise and....well....that would really suck because then I wouldn't be able to make this for dinner for, like, the 3rd time this week.
So I'm taking my chances, despite some major anxiety, and sharing it with you anyway. :)
This is a restaurant-quality, Asian-inspired meal. And I just can't get enough of all those awesome flavors! Ginger...garlic...scallions...soy sauce...rice vinegar...sticky sushi rice...fresh, wild sauteed shrimp...and the aioli? It's UNREAL!! The aioli reminds me of the "pink sauce" they often serve at Japanese Hibachi Steakhouses - only, better than that.
I've adapted the recipe ever-so-slightly below, just to reflect exactly how I prepared this dish for the first time. I added sugar snap peas to the mix, just to get a green vegetable in there, plus some added crunch - and that is included below. (we've made this with garlic-y sauteed spinach before too, which is also yummy.)
Here's what you need:
1/2 cup soy sauce.
2 green onions, chopped.
6 tbsp olive oil, divided.
2 tbsp unseasoned rice vinegar.
2 tbsp sake.
1 tbsp golden brown sugar.
3 garlic cloves, chopped.
24 de-veined, peeled, uncooked extra large shrimp (abt 1 & 1/2 lbs)
1 cup mayonnaise.
1 tbsp chopped, peeled fresh ginger.
Cooked white sushi rice.
1 package of sugar snap peas; rinsed, ends trimmed.
1 clove garlic, minced.
Red Pepper Flakes, to taste.
1 tbsp vegetable oil.
Fresh-cracked sea salt & pepper, to taste.
What to do:
Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in a medium-sized mixing bowl.
Whisk marinade to blend. Add shrimp and toss to coat. Cover with saran wrap and refrigerate 30 minutes.
Meanwhile, blend mayonnaise and ginger in food processor until smooth:
(i processed mine for about one full minute.)
Transfer ginger aioli to small bowl and refrigerate.
*somewhere in the process, you'll also need to cook your rice according to package instructions. jasmine rice would work, but i used sushi rice for this recipe. i have a zojirushi rice cooker and i SWEAR by it.*
Drain marinade (from shrimp) into a small saucepan and bring to boil. Don't boil for more than a few minutes, otherwise it will start reducing and you'll be left with an overly salty, overly-concentrated sauce. You're only boiling it to kill off any bad bacteria from the raw shrimp....you're not boiling it to reduce the sauce down!
Next, whisk 2 tablespoons of that just-boiled marinade into ginger aioli.
Reserve the remaining boiled marinade to later serve with the meal.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until just opaque in center, about 4 minutes TOTAL.
(be careful not to overcook the shrimp! it's a common mistake, and the end result is chewy/rubbery = not good. shrimp are always done a lot sooner than you think - and remember, they continue to cook when taken off the heat. so, please: don't worry about undercooking them - worry about OVERcooking them!)
In a separate saute pan, bring vegetable oil to medium-high heat and add garlic. Saute just until translucent (don't burn them) and add the sugar snap peas. Sprinkle in red pepper flakes, salt & pepper and cook for about 4 minutes, stirring until al dente, vibrant-green and a little caramelized/blistered on the sides. Remove from heat.
Mound rice in center of plates. Arrange shrimp around rice; drizzle with marinade and ginger aioli ~ then place sugar snap peas on the side.
Garnish with chopped scallions and serve hot, passing the reserved marinade/sauce & ginger aioli for dipping.
This dish is so fantastic, I went back for THIRDS.
That's right...
THIRDS.
I know. Totally pathetic.
(and totally worth it!!!)
The flavor of the sake-soy marinade combined with tender sauteed shrimp...hot steamed sushi rice...fresh scallions...and the lovely crunch of those sugar snap peas, all mixed with a refreshing, creamy ginger aioli....it was heaven. And I felt good knowing it was a homemade meal that happened to be better than any restaurant shrimp dish I've ever had. Our guests that night were pretty blown away, too.
So if you're ever in the mood for an extremely satisfying, Asian-inspired shrimp dinner that comes together quickly, you MUST try this recipe for Soy-Sake Shrimp w/ Ginger Aioli.
(recipe from Bon Appetit, April 2005 by Joe Dion, Charleston, SC)
Happy people understand that it’s better to forgive and forget than to let their negative feelings crowd out their positive feelings. Holding a grudge has a lot of detrimental effects on your well-being, including increased depression, anxiety, and stress. Why let anyone who has wronged you have power over you? If you let go of all your grudges, you’ll gain a clear conscience and enough energy to enjoy the good things in life.
2. Treat everyone with kindness.
Did you know that it has been scientifically proven that being kind makes you happier? Every time you perform a selfless act, your brain produces serotonin, a hormone that eases tension and lifts your spirits. Not only that, but treating people with love, dignity, and respect also allows you to build stronger relationships.
3. See problems as challenges.
The word “problem” is never part of a happy person’s vocabulary. A problem is viewed as a drawback, a struggle, or an unstable situation while a challenge is viewed as something positive like an opportunity, a task, or a dare. Whenever you face an obstacle, try looking at it as a challenge.
4. Express gratitude for what you already have.
There’s a popular saying that goes something like this: “The happiest people don’t have the best of everything; they just make the best of everything they have.” You will have a deeper sense of contentment if you count your blessings instead of yearning for what you don’t have.
5. Dream big.
People who get into the habit of dreaming big are more likely to accomplish their goals than those who don’t. If you dare to dream big, your mind will put itself in a focused and positive state.
6. Don’t sweat the small stuff.
Happy people ask themselves, “Will this problem matter a year from now?” They understand that life’s too short to get worked up over trivial situations. Letting things roll off your back will definitely put you at ease to enjoy the more important things in life.
7. Speak well of others.
Being nice feels better than being mean. As fun as gossiping is, it usually leaves you feeling guilty and resentful. Saying nice things about other people encourages you to think positive, non-judgmental thoughts.
8. Never make excuses.
Benjamin Franklin once said, “He that is good for making excuses is seldom good for anything else.” Happy people don’t make excuses or blame others for their own failures in life. Instead, they own up to their mistakes and, by doing so, they proactively try to change for the better.
9. Get absorbed into the present.
Happy people don’t dwell on the past or worry about the future. They savor the present. They let themselves get immersed in whatever they’re doing at the moment. Stop and smell the roses.
10. Wake up at the same time every morning.
Have you noticed that a lot of successful people tend to be early risers? Waking up at the same time every morning stabilizes your circadian rhythm, increases productivity, and puts you in a calm and centered state.
11. Avoid social comparison.
Everyone works at his own pace, so why compare yourself to others? If you think you’re better than someone else, you gain an unhealthy sense of superiority. If you think someone else is better than you, you end up feeling bad about yourself. You’ll be happier if you focus on your own progress and praise others on theirs.
12. Choose friends wisely.
Misery loves company. That’s why it’s important to surround yourself with optimistic people who will encourage you to achieve your goals. The more positive energy you have around you, the better you will feel about yourself.
13. Never seek approval from others.
Happy people don’t care what others think of them. They follow their own hearts without letting naysayers discourage them. They understand that it’s impossible to please everyone. Listen to what people have to say, but never seek anyone’s approval but your own.
14. Take the time to listen.
Talk less; listen more. Listening keeps your mind open to others’ wisdom and outlooks on the world. The more intensely you listen, the quieter your mind gets, and the more content you feel.
15. Nurture social relationships.
A lonely person is a miserable person. Happy people understand how important it is to have strong, healthy relationships. Always take the time to see and talk to your family, friends, or significant other.
16. Meditate.
Meditating silences your mind and helps you find inner peace. You don’t have to be a zen master to pull it off. Happy people know how to silence their minds anywhere and anytime they need to calm their nerves.
17. Eat well.
Junk food makes you sluggish, and it’s difficult to be happy when you’re in that kind of state. Everything you eat directly affects your body’s ability to produce hormones, which will dictate your moods, energy, and mental focus. Be sure to eat foods that will keep your mind and body in good shape.
18. Exercise.
Studies have shown that exercise raises happiness levels just as much as Zoloft does. Exercising also boosts your self-esteem and gives you a higher sense of self-accomplishment.
19. Live minimally.
Happy people rarely keep clutter around the house because they know that extra belongings weigh them down and make them feel overwhelmed and stressed out. Some studies have concluded that Europeans are a lot happier than Americans are, which is interesting because they live in smaller homes, drive simpler cars, and own fewer items.
20. Tell the truth.
Lying stresses you out, corrodes your self-esteem, and makes you unlikeable. The truth will set you free. Being honest improves your mental health and builds others’ trust in you. Always be truthful, and never apologize for it.
21. Establish personal control.
Happy people have the ability to choose their own destinies. They don’t let others tell them how they should live their lives. Being in complete control of one’s own life brings positive feelings and a great sense of self-worth.
22. Accept what cannot be changed.
Once you accept the fact that life is not fair, you’ll be more at peace with yourself. Instead of obsessing over how unfair life is, just focus on what you can control and change it for the better.
Oh how I've missed you, my sweet readers! It feels like forever since I've posted a recipe (or much of anything, for that matter). I decided to take some time away from blogging, and I must say it's been so invigorating and refreshing.
There's something to be said about unplugging from all of this crazy technology we constantly have surrounding (and distracting) us - and just living life - in the moment. I've SO enjoyed these past couple of months with my husband, family, friends, career & customers. I feel energized, focused, and most importantly, PRESENT.
But alas, I couldn't stay away for long.
I am back today to share (as promised at the end of this post) yet another healthy side dish that will leave you wondering why you've been settling for boring old mashed potatoes all your life.
Ok. So you might not be wondering that. Mashed potatoes are kind of amazing, aren't they? But they're not always the healthiest option - especially when, if you're anything like me, you add tons of butter and heavy cream to the mix. I find white potatoes to be rather bland without those additions, yet when it comes to sweet potatoes or butternut squash, there's enough natural sweetness that I don't need to add much else to make it completely delicious and satisfying.
This healthy side dish is so easy and pairs perfectly with meatloaf and roasted broccoli ~ great for a quick & comforting weeknight meal.
Here's what you need:
1 organic butternut squash, cubed.
1 organic sweet potato, cubed.
1 tbsp butter.
1 tbsp brown sugar (i normally use agave nectar, but didn't have any on hand this particular day).
Several dashes of cinnamon.
Sea salt & fresh-cracked black pepper, to taste.
What to do:
Wash, peel and cube your butternut squash and sweet potato.
Place into a medium-sized pot of water and bring to a boil on the stove for about 10-12 mins, or until the squash and potato are fork-tender.
Strain and place pieces back into the pot, off the heat.
Add butter, cinnamon, brown sugar, salt & pepper...
...and mash it all together with a potato masher.
And there you have it!
Sweet, velvety butternut squash mash that comes together in no time at all.
YUM.
The flavors remind me of Thanksgiving - in the best way possible. You get that natural sweetness from the butternut squash and sweet potato, a deep maple-y flavor from the brown sugar, just a hint of cinnamon, and the butter lends a little creaminess to the dish. Sea salt & fresh black pepper balance out the flavors, giving it the perfect mix of savory & sweet.
So the next time you're craving a hearty, satisfying side dish with dinner, swipe out those white mashed potatoes for a butternut squash/sweet potato mash - and enjoy the benefits of not only delicious flavor, but nutrients like vitamin-A, calcium, potassium, B-6, folate and vitamin-C.
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