Summer on the Run? Chocolate Sea Salt Cookies!

Summer is officially in full swing, and that means vacations, sunshine, relaxing, and of course... camping and hiking!  Now, these cookies are the perfect evening snack, but they also pack a protein punch so they are perfect for throwing in your bag for a quick meal on the run.  Whether you are lounging at the beach and too lazy to head up for lunch, or bagging that next peak, these cookies are for you.  And they're easy and quick to make!

Chocolate Sea Salt Cookies

• 1 cup almond butter (or any other nut butter)
• 1/4 cup unflavored protein powder
• 1/4 tsp sea salt
• 1/8 cup chia seeds
• 1/4 cup hemp seeds
• 1/4 cup shredded coconut
• 2 tbsp cocoa powder
• 1/2 tsp baking powder
• 1 tbsp maple syrup
• 1/4 cup milk
• 1/4 - 1/2 cup dark chocolate chips

Preheat oven to 350.  In a food processor, combine all ingredients except chocolate chips.  It will form a big sticky ball.  That's okay.  Just keep your fingertips moist with water and you will be fine

Form "dough" into 8 equal balls.  Place on lined baking sheet.  Flatten.








Add chocolate chips to the top, pressing in a bit.





Place in oven and bake for 10-20 minutes, until they are firm but not burned.
Let cool before removing from the cookie sheet, then either pack them away for your next adventure or... enjoy!

**modified from http://mywholefoodlife.com/2014/04/14/flourless-chocolate-cookies/

Root Overload! What to Do With All Those Carrots.

So, every week I get a bunch of vegetables delivered through a local farm share.  This means I get fresh, organic veggies delivered each Thursday that make me think about new ways to cook.  It can sometimes get challenging, and force me to get extremely creative, especially during certain seasons... one such being carrot season!  You know winter is almost here when all you keep getting in your farmshare goodie bag every week is lots of roots and kale.  More specifically, lots and lots of carrots.  Seriously.  They are filling an entire crisper bin in my fridge right.now.

Anyways, I like a culinary challenge, but carrots are tough.  They don't exactly go with a TON of items, and if you don't like cooked carrots (ahem, R and E, guilty as charged), the list is even shorter with what you can do with them.  How am I solving this problem, you ask?  Why by HIDING them of course!  Shredded carrots are surprisingly versatile.  And they add a bit of moisture, texture, or flavor to whatever you smush them into.  I am still working out a few more recipes, but consider this the first installment of "How to Hide Veggies and Like It."

First up, enter a healthier, lower fat version of my cheesey garlic biscuit.  It still takes delicious and no has zero guilt since you are getting a helping of veggies every time you eat one!  You will notice that the type of veggie you use is interchangeable.  I made this for my very good friend recently to go with her chili... and it passed the test!  This is a must try.

Garlic Cheddar Hidden Biscuits

• 4 tbsp coconut flour
• 1 cup grated carrots/zucchini/eggplant (squeezed)
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 cup milk or coconut milk
• 1/4 cup mozzerella cheese, grated
• 1/4 - 1/2 cup sharp cheddar cheese, grated
• 1 egg, slightly beaten

Preheat oven to 350 degrees. Mix dry ingredients (including veggie) then add remaining ingredients and mix.

Use hands to form 4 flat biscuits on parchment paper-lined cookie sheet.  It will be a bit sticky, but just be patient.  Make sure you shape them the way you want them, all they will do is rise, not spread out.

Bake for 12-15 minutes. They won’t turn brown on top but the bottoms will be a nice golden brown.  I of course immediately slather mine with butter, but the choice is yours...

Next up in the hidden carrot family is an amazingly hearty breakfast muffin.  It's my new favorite to make on the weekends because (despite the long ingredient) they are easy to make and never fail to taste great.

Carrot Apple Muffins

• 1 cup almond flour
• 1/2 cup flax meal
• 1/2 teaspoon baking soda
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 tbsp coconut oil, melted
• 1 tbsp vanilla extract
• 3/4 cup shredded carrot (about 1 medium carrot)
• 1/2 cup raisins
• 1 apple, diced small
• 1/4 cup shredded coconut
• 2 eggs
• 2 tbsp honey (optional)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 375.  In a large bowl, add almond flour, carrots, apple, raisins, coconut, baking soda, salt, cinnamon, nutmeg, clove and ginger. Mix well and then add remaing ingredients into bowl with dry ingredients and stir well.  Put in greased muffin tin and cook for about 20 - 30 minutes.  They should bounce back when poked with a finger, and a knife should come out clean.

Of course these are great with melted butter on them, or maybe some cream cheese, but they also hold up well in your purse or pack when you are on the go... and of course taste incredible any way you eat 'em.  So, break out those carrots, get shredding, and enjoy!

**these have been R&E originals

Cave Couple Hikes and Eats: What Three Days Looks Like

Just recently Eric and I spent 3 days wandering the Presidential region of the White mountains.  It was an incredible experience, one that we are already planning a repeat of for next summer, and one that taught us a lot about a lot.  During those three days we were challenged physically and mentally, but pre-traverse we also found ourselves challenged culinar-illy.

Of course when we were planning the first thing on our minds was what to eat.  In case you didn't know, I am mean (understatement of the year) when I am underfed.  The idea of logging 9+ miles a day over the tallest range of mountains in New Hampshire with a full pack was daunting from the start.  This combined with fact that we'd be burning way more calories than usual presented a primal challenge of sorts.

The huts we were staying in knew we would need gluten free meals, but gluten free is not always primal.  Therefore, Eric and I had to plan meals that would sustain us during the day, and perhaps even make up for another meal if the hut food did not suffice.  Needless to say, it DID suffice, but we found that carrying 25% of our body weight up 5,000 foot mountains ensured that we ate all we brought.

This brings me to our food.  Below is the list of what we brought, along with any necessary recipes.  We found that for our trip it was the perfect amount of food, taking into consideration that breakfast and dinner were provided for us but didn't contain as much protein as we'd usually have had during those times.  Everything listed below lasted for four days not refrigerated, except the eggs.

Oh, and if you just want the yummy snack/dessert recipe, just scroll to the bottom!

We brought:

Hard-boiled Eggs (5)
Submerge in water and turn on high, leave alone for 22 minutes, then remove from heat.  Crack shells and let sit in cold water for at least 5 minutes before peeling shell off.  Must eat the first day

365 Beef Jerky (4 oz)
I still haven't found any that I am satisfied with, most brands have a lot of sugar and preservatives.  We settled on the only brand carried at our local Whole Foods, which were the 2 oz packs.

Tuna Packets Plus Condiments (6)
Starkist 2.6oz plastic packs, mayo, salt, pepper

Pepperoni
One pre-sliced pack

Cheddar Cheese
Two Cracker Barrel pre-sliced packs

Think Thin Protein Bars
Not the most primal thing, but these were our emergency bars, we only ate one each.  You can get them at Trader Joe's... the peanut butter chocolate one is recommended.  Bring at least two each.

Lara Bars
Same idea as the protein bars, but have less protein.  We brought one each.  Also can be bought at Trader Joe's.

Candy of Choice
Chewy Sprees, Gummy Bears, Sour Patch Kids... it's not primal but it keeps Rachel happy.

Eric's Pesto
Seriously the best thing we packed

Macadamia Nuts
We buy them from BJ's... highly recommended.

Hiker's Protein Shake
(feeds two)

• 1 coconut milk juice box (8.5 oz)
• 8 oz water
• 3 scoops chocolate whey protein powder
• 2 tbsp chia seeds

First of all, we got our "juice boxes" from an Asian supermarket called Super 88.  I don't know where else you can get full fat coconut milk like this, so look around.  We premixed the powder and seeds in ziploc bags and then added the coconut milk to water in a Nalgene when we were ready to have it.  Absolutely necessary and 100% filling on the trail.

And now for the grand finale.  I found this on my favorite site after lots of searching for a protein bar that was primal but also did not need to be refrigerated... and I hit it big!  One of these bad boys filled me up, made me happy, gave me energy, and was good for at least two hours of satiability.  Only downside is they are heavy.  These aren't just for hiking either, they've gotten lots of compliments as a dessert too!

Travel-able Protein Bars
aka Primal 7-layer Bars
aka Granola Bars

• 1/2 cup almond meal
• 1/2 cup walnuts or pecans
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup flax meal
• 2 tsp pure vanilla extract
• 1/2 tsp of raw honey
• 1/2 cup protein powder (preferrably unsweetened)
• 1 large egg, whisked
• 1/2 tsp sea salt
• 1 tsp cinnamon
• Optionals:
• 1/2 cup dried cranberries or blueberries
• 1/4 cup chocolate chips
  
• 1/4 cup unsweetened coconut to sprinkle on top

Pour almond meal, coconut, and walnuts into a food processor and pulse until the mixture becomes coarsely ground (sort of the consistency of bread crumbs).

In a mixing bowl, melt coconut oil, honey, and almond butter (about 30 seconds). Remove from microwave and stir until smooth.  Next add vanilla extract, cinnamon and sea salt. Mix thoroughly.


Fold in nut mixture, flax meal and protein powder until mixed thoroughly.  Add whole egg and mix thoroughly.  Fold in blueberries/cranberries/raisins/chocolate chips.






Press mixture into greased 8 x 8 loaf pan and cook at 325 degrees for about 20 minutes, until edges start to brown.  Let cool, then cut into 12 pieces/bars.  Enjoy or stack on wax paper/parchment and store in an airtight container.  If bringing hiking you must keep it in a container, otherwise it crumbles.

**not much was changed from the original

Well, that's all for this post.  Remember to check out the pictures and stories that go with this food adventures at http://placesericdoesntakeme.wordpress.com/... and as always, enjoy!