February Findings + Banana Chocolate Chip Oat Cookies

February. Can you think of a better month to get back into something that you stopped doing for a long time, like in my case, blogging? What's that you say, did I forget about January? Here's the deal, guys, I take January to reflect on the last year and get all things in order before I dive in again. And it just so happens that this January included packing and moving into a new apartment, so I knew getting this pretty little blog here back up and going was a distant dream.

Alas, here we are, the 8th of February and a new post is happening! Recap of things I want to do this year:
1. More yoga. I always feel so much more centered, focused and healthy when I practice, so it is one of my goals this year to make myself happy and get my yoga on. Plus, a friend of mine is my Wednesday instructor and she is the shit, so I need to make it a priority.

2. Be Intentional. This year, I will be focusing on being intentional in my friendships, relationships with my family members, my volunteer organizations and my professional life. We live in a world where we don't make time for ourselves to sit down and rest and although that is because of choices we all make, I am making the choice to carve out time for myself and others.

3. Keep my eyes open. Because sometimes I trip on the sidewalk when I close them. Just kidding, guys! Geez, I'm not that loony. But for real, I don't ever want to feel like life is passing me by. So this year, I am going all out, on everything. Get ready.

To get me started, I have for you protein energy cookies!! These little suckers were so good. They are such a great grab-and-go breakfast, snack, pre-workout or post-workout boost or easy treat to drop off to your local hotel in exchange for free coffee in the morning, and that's what I call a win.

Recipe:
2 ripe smashed bananas
2 eggs
1/2 cup applesauce
1 1/2 cup rolled oats
1/2 cup nut butter (I had smooth peanut)
1/2 cup dark chocolate chips
1/2 cup chopped cashews (or whatever nut you prefer)
2 tablespoons ground flax
1/2 tablespoon ground cinnamon
Pinch of salt
Note: I added chocolate chips and cashews to this recipe, but play with it! If you prefer dried cranberries or raisins, pecans or walnuts, add them! I would have tossed in some chia seeds if I had any in my pantry too.

Instructions:
1. Smash up the bananas, eggs and applesauce.
2. Fold in the oats followed by the nut butter.
3. Add the rest of your ingredients
4. Scoop out into about 1 1/2 inch balls of the mix and slightly flatten them onto a greased cookie sheet. I greased my sheet with coconut oil.
5. Bake for 12-15 minutes at 350 degrees.

I hope these give you the same energy kick that they gave me! Enjoy :)

Bumble Bars and Granitas

Saturday mornings at the Farmer's Market in Lincoln are pretty close to heaven on earth. A short 2 block walk from my apartment and I'm surrounded by local musicians rocking out on their banjos and violins, fresh produce and the smell of kettle corn wafting throughout the Haymarket district. This is the place to come for local treats and homemade delights. The Mill Coffeehouse is also the quintessential landing spot for all market attendees. With the perfect patio for people watching and catching up with a gal pal from the week's activities, the granitas are blended to perfection and the snacks are always delicious.

                                                                                                                I literally cannot make a stop at The Mill without enjoying what I used to call a nut and seed bar. Wait, what? Right, not such a cute name. Descriptive, yes. Enticing? Not so much. Well, when I went to the Farmer's Market last Saturday and made it into The Mill for my mandatory stop, I was astounded to find out that my delicious gluten free treat has a real name! And it is absolutely the cutest name ever. The Bumble Bar. Not too sweet, a hint of salt and honey and seeds galore, this little bar packs a succulent, enticing and heavenly taste that starts my weekend off right.

Next time you find yourself in Lincoln between the first weekend in May and the second weekend in October, get yourself to the Farmer's Market and get you a Bumble Bar at The Mill!

Paleo Raspberry Muffins

Oh lawdy are these muffins amazing. One of my dear friends first introduced me to these paleo delights this past summer and they are easily one of my favorite treats and a go-to recipe for any occasion. When I need a sweet baked fix and know that any item I would buy and eat from a local place would make me sick (damn you gluten intolerance!) I am so glad I have these in my back pocket...and my Perfectly Paleo Pinterest board ;)

I used to bake all the time but after discovering my unfortunate intolerance, I had to change my ways a little bit. And honestly, I am so thankful. I have never felt better and my body has never felt stronger or more in balance. Simple adjustments made to your diet can be amazing and completely change your life and the way you feel. So do what's right for you to feel great!

With some simple and healthy ingredients you most likely already have in your cupboard, these sweet and scrumptious cuties can be yours!

Ingredients:
6 large eggs
1/3 cup coconut milk
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
4 tblsp unsalted butter, melted
2 tblsp coconut oil, melted (if not on hand, double butter)
3/4 cup plus 2 tblsp coconut flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup applesauce
1 1/2 cups frozen raspberries (do not thaw)

Instructions:
1. Pre-heat oven to 375 and make sure rack is in middle of oven
2. Line muffin pan with liners
3. Whisk eggs, milk, honey, extracts and butter in a large mixing bowl.
4. Sift coconut flour, baking powder, baking soda and salt over a medium bowl.
5. Add wet ingredients to dry ingredients and whisk until no lumps remain.
6. Fold in applesauce followed by raspberries.
7. Spoon batter into muffin liners and bake for 20 minutes or until lightly brown on top.
8. Let cool and store in airtight container.

Enjoy!

Green Machine Smoothie

Happy Monday y'all!! And Happy Birthday to me :) Don't you just love birthdays? Today, I turned the big 2-5. A quarter of a century, people. This is a big deal! I feel like I am offically an adult - insurance rates go down, I can rent a mini-van (top of my list) and I am no longer in my early 20's. I am officially in my mid 20's!

To start my day off right, I decided to break out of my usual breakfast streak of oatmeal with raisins, walnuts, brown sugar, ground flax and cinnamon and try out a modified Green Machine smoothie recipe I found recently. I absolutely love Naked's Green Machine, but was always a little cautious when seeing other green-type smoothies. Will they really taste as good? Let me tell you, this one was so absolutely delicious that I can't wait for tomorrow morning so I can have it again!

Ingredients:
1 ripe banana
1 handful fresh spinach
1 cup milk (I used vanilla rice milk)
1 tablespoon ground golden flax seed
1/4 cup uncooked oats
1/2 cup frozen mango chunks
2-3 ice cubes

Instructions:
1. Add all of your ingredients into a blender and mix on medium until you have a consistent smoothie!
2. That's all, folks. Enjoy!!

Banana Nut Quinoa Pancakes

I have been making a concentrated effort to go to bed early and wake up to make it down to the gym in the morning. You can ask any of my friends and family and they will all tell you the same story, Sarah, although friendly, outgoing and known for being "Little Miss Sunshine" is not a morning person. She needs her sleep, doesn't like getting up early and must have coffee. My parents nicknamed me "The Bear" because they were afraid to enter my lair when I was younger out of fear for the oncoming Bear Attack! I was like a wild animal, you never knew what was going to happen.

Well, not a whole lot has changed since those days. I still require coffee in the morning - thank goodness I invested in an espresso maker, I couldn't go back to regular coffee after drinking such rich and strong espresso in Sweden. I still don't like being woken up in the morning and I still require a lot of sleep. But, I have learned to adjust and if I get to bed at a decent time, I am usually able to get up and squeeze in a 45 minute workout.

Yesterday was just such a day and although I sliced my knee open at work the day before and can't really bend it very well, I needed to get it working a little bit. Just walking for 10 minutes on the treadmill was enough for the old knee before it started aching and I definitely didn't want to over do it. But...I was able to read my Self mag, which I don't always get done, so I didn't mind the slow pace! I was getting pretty hungry while walking my little booty off and what luck, I found a breakfast recipe and I had all of the ingredients! One thing with becoming gluten-free that I have been pining after is pancakes. Oh, pancakes. I used to love experimenting with my favorite base pancake recipe and adding all kinds of things - ricotta, berries, marmalades, jams and spices.

On that fine morning, Self gave me pancake hope! Although they were delicious and totally hit the spot after my treadmill walk followed by core and arm strength training workout, I think I will adjust a few things next time. Until then, may I present to you, Quinoa Banana-Nut Pancakes!

Ingredients: (as adapted from Self magazine)
1/2 cup cooked quinoa
2 egg whites
1/4 cup milk ( I used vanilla rice milk)
1 tsp brown sugar
1/4 tsp vanilla
1 tsp cinnamon (my addition!)
sliced banana

Instructions:
1. Whisk the quinoa, egg whites, milk, sugar, vanilla, cinnamon and 1/4 of the sliced banana together.
2. Coat a medium skillet with cooking spray and pour the batter - should make 1 large pancake or 3 small pancakes.
3. Cook over medium-high, flipping once, until firm. About 3 minutes on each side.
4. I topped my pancake with more sliced bananas and maple syrup. Hmmmmm hmmmmm yum.

Enjoy!

Personal Pan Frittata

Doesn't this just look like the perfect personal brunch or in my case, dinner? It was super easy and extremely delicious, especially when I added a little salsa on top for a fun kick in your mouth. I truly love breakfast food and am totally on the same page as Bobby Flay who just luurrrvs brunch. I mean, who doesn't love a good brunch? Mimosas, eggs benedict, biscuits and gravy, fruit, croissants, quiche, omelets, muffins, coffee, spice cake, pancakes, egg casserole, bloody Mary's....someone stop me, I'm hot for brunch.

Since it has been awhile since I have had friends staying in town with me, where I always have the chance to make my most favorite brunch casserole, Spinach and Tomato Strata, I decided to hell with it, I wanted brunch and I wanted it now, who cares if it's 7:30 p.m.! Well, here is what came to fruition and man was it yummy. I used a lot of ingredients that I already had, but was glad that I had a lot of veggies to add, they made it very filling and gave me my vitamins for the day.

Ingredients:

1 egg

1 egg white

1/4 cup milk

1/2 can diced tomatoes with green chilies

1/2 cup diced bell peppers

1/2 cup diced red onion

1 oz diced goat cheese

Salt, pepper, crushed red pepper

Instructions:

1. Heat cooking spray in a small cast iron skillet and add the red onions and bell peppers; cook for 3 minutes

2. In a bowl, combine and whisk the eggs, milk, goat cheese and spices

3. Add the tomatoes to the skillet and heat through; about 2 minutes

4. Pour the egg mixture into the skillet and cook on stovetop for 1 minute

5. Move the skillet under your broiler and let puff; about 5 to 7 minutes depending on your oven

Top with salsa, cheese, hot sauce, fresh herbs

Enjoy!!

Lola in Seattle

The Best Thing I Ever Ate. Truly one of my favorite shows on the Food Network. I watch episodes, DVR them if I won't be home, write down the places I HAVE TO VISIT and luckily, since I travel so much with my job, I was able to visit one on my list while I was in Seattle. Lola. The made-to-order doughnuts are the only thing you need to remember and even think about ordering. Giada de Laurentiis really knew what she was talking about when she brought these little pillows of Heaven into my life. They are served with seasonal jam and vanilla mascarpone that are swoon-worthy on their own, but then, when lightly smeared onto one of the doughnuts...oh em gee I just got a little hot and tingly.

So excited to get down to doughnut business.

I'm being so serious right now. If you are in Seattle, visit Lola. You will not regret it.

Banana Walnut Pancakes

NM continued...Three Cheese Quiche

Talk about a fluffy, buttery, light piece of Heaven in your mouth. Please take note: order the Three Cheese Quiche at Neiman. Ahmaazing.

Bananarama Nut Muffins

Morning Glory Muffins

Ingredients:

2 cups AP flour

1 cup sugar

1/2 cup canola oil

1/2 cup sugar-free applesauce

1 cup grated zucchini

1 cup grated carrot

1/4 coconut flakes

1 cup chopped walnuts

1 cup raisins

2 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon instant espresso powder

3 eggs

2 teaspoons vanilla

Instructions:
1. Preheat oven to 350
2. Line muffin pan with liners or grease
3. In a large bowl, mix all of the dry ingredients and add the carrot, zucchini, raisins, nuts, coconut and apple
4. In a separate bowl, beat the eggs, oil and vanilla, then combine with the dry ingredients until just moistened
5. Fill muffin tin about 1/2 full
6. Bake for 20 minutes, or until a toothpick comes out clean.

Enjoy!!

Jelly Filled Crepes

Mmmmazing Morning Crepes

Spinach and Tomato Anytime Strata

Waking up early on a Sunday morning and putting your strata that you made the night before in the oven is something I truly relish. How fun is it to get all of your prep work and clean up done the night before so that after you have indulged and enjoyed your fantastic breakfast the only thing you have to do is load your plates in the dishwasher? (whether that is your hubby/roommate/children/or appliance is up to you). A great aspect of this recipe is that if you are worried about added calories that you can usually count on with a delish breakfast is that it actually uses a lot of vegetables and keeps you full so you don't do a lot of snacking in between meals. My mom always likes to eat light and wasn't planning on having a normal sized portion of this, until she tasted it. Her immediate reaction was "Well, I might have to have a little more" :) This strata can be eaten at any time of the day and is sure to please the most experienced or inexperienced palate around.

Serves 6

Ingredients:

1. 6 eggs
2. 4 cups Italian bread, cut into 1 inch cubes
3. 1 package (16 oz) frozen spinach
4. 1 can Rotel or similar tomatoes
5. 1 cup onion, finely chopped
6. 1/3 cup grated Parmesan cheese
7. 1/3 cup Colby Jack cheese
8. 4 slices Pepperjack (gourmet, Kraft...eh, whatever)
9. 1 1/2 cups milk
10. 1 1/2 tbsp. unsweetened butter
11. 1 tsp salt (divided)
12. 1 tsp pepper (divided)
13. Dash nutmeg

Directions:

1. Melt butter in a saucepan over medium heat. Add the onions and saute until soft. Add salt, pepper and nutmeg and continue to cook another minute. Stir in the spinach and remove from heat.
2. Butter the inside of a 2 qt. baking dish and layer the bottom with half of the bread cubes. Top with half of the spinach mixture, half of the tomatoes, half of the Parm and CJ cheese and the 4 slices of PJ cheese.
3. Repeat these layers once more (remember, no more PJ cheese-those are a yummy melty surprise in the middle)
4. Combine eggs, milk and remaining salt and pepper. Whisk until blended and pour evenly over the layers in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
5. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350° F and bake uncovered for 50 minutes to 1 hour or until puffed, golden brown and cooked all the way through.

Serve with salad, fruit, a latte  and enjoy your meal!