For the past couple of weeks, life has been happening, with a lot of food in between, and not a lot of time staging photoshoots. Why do I feel like I wrote the same thing in my last post? That’s right – it’s because I did. Again, though, I’ve been spending a good chunk of time in the kitchen. I even had time to make an extra treat to bring into work yesterday. Needless to say, it didn’t last long.
Days have been full of work, schoolwork, and climbing whenever I can. Justin and I just got back from a long weekend of climbing outdoors in the most beautiful weather I’ve experienced in a while, but what we’re really excited for is our upcoming trip to the Red River Gorge in Kentucky. We’ll be gone for most of May, climbing at what has become our favorite outdoor destination. I’ll be sure to take a lot of photos and share whenever I can – the internet connection is quite spotty down there.
Meanwhile, here’s a small bite of what we’ve been eating lately.
It’s probably quite evident by now, but in case you’ve yet to notice, bars are a must-have around these parts. Fresh blueberries and chocolate chips in a cornmeal-based dough provided us with a little change from the normal granola bar. They didn’t last the week.
Granola is always a staple, whether eaten on top of a warm bowl of oatmeal, or by itself with a splash of almond milk. This time I added some quinoa to my regular mix for a bit of extra crunch!
I can never get enough root vegetables, especially when they’re roasted, and especially when they’re sweet potatoes. Now that spring has shown it’s face for more than a day, I’ve been in the mood for more fresh herbs to brighten up my plates. I’m a cilantro lover, but Justin is in the “it tastes like soap” boat. Any other cilantro lovers out there?
This is the treat I took into work yesterday. Well actually, it’s the portion I reserved for Justin and I, and didn’t bring to work. That is gone. It didn’t last until the end of the night. I’ve got a few tweaks to make to the recipe, but I will definitely be sharing. It involves chocolate and pretzels, and more chocolate. And maybe some fruit. Any guesses?
Most of the time, dinners have looked like this. Big plates of vegetables prepared with a variety of seasonings. And I always have avocado and hummus on my condiment plate. Usually maple mustard too. On this particular night I had curried cauliflower, spicy green beans and mushrooms, and lemony fava beans. With a side of carrots and yellow squash for good measure.
You didn’t think I’d leave with you without any recipe in this post, did you? Didn’t think so. Without further ado, here is the recipe for the Blueberry Chocolate Chip Cornmeal Bars.
- 1 medium banana, mashed (about 1/4 cup mashed)
- 2 tablespoons sunflower oil or other neutral oil
- 1/4 cup coconut sugar (plus more for dusting, optional)
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup finely ground cornmeal
- 1/2 cup rolled oats
- 1/4 cup fresh or frozen blueberries
- 1/4 cup chocolate chips
- 1/4 cup sunflower seeds (optional)
- A pinch of salt
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine mashed banana, sunflower oil. coconut sugar, flaxseed, and vanilla extract. Mix until homogenous.
- Pour in whole wheat pastry flour, cornmeal, rolled oats, and salt. Stir with a wooden spoon until just combined.
- Fold in blueberries, chocolate chips, and sunflower seeds if using until evenly dispersed through the dough.
- Spread the dough into a 1/2 inch thick 6-inch by 8-inch rectangle on the prepared baking sheet.
- Sprinkle additional coconut sugar over the dough, if desired.
- Bake for 23-25 minutes. Let cool on pan for 10 minutes before slicing.