Vanilla Chia Smoothie

I’m trying to clean up my eating again. Like everyone else, I fall off the bandwagon during the holidays. I work in an industry full of food vendors. They are sending us droves of goodie baskets, as if the continual supply of food for testing throughout the year wasn’t havoc enough on my hips. Usually I wouldn’t mind, since I don’t beat myself up if I slip a cookie here and there because I know I’ve got at least 4 hours on my skates every week. However, my derby league is on holiday break like everyone else. Hopefully when I do start skating again back in January, the chocolate-covered pretzels, French truffles, Christmas cookies, and caramel popcorn won’t slow me down too much.

For me, getting back on the bandwagon is all about shortcuts. Just something to make the act of saying, “No, you don’t need to pull into T-Flats for Taco Tuesday because you have something equally delicious at home,” a little easier; like ripping off a Band Aid. My big problem this past month has been not eating a balanced breakfast. Lunch is easy for me if I don’t have time to pack it. I walk over to Panera for a fresh salad, or drive to one of many sushi places around and grab a fairly healthy meal. I’ve come to love Jimmy John’s not only for their freaky fast delivery to my office, but their Un-Wich as well. But when it comes to breakfast, I’m screwed if I don’t plan ahead. A bagel is out of the question, and though I like the hidden menu steak and egg bowl at Panera I don’t like paying more than $6 for it.

Enter chia smoothie goodness. I can whip this up in less than 5 minutes while I’m making dinner. Really no mess (especially if you heat the milk in the jar in the microwave) and after it sits in the fridge overnight, all you have to do is grab and go. I drink mine right out of the jar once I get to work and have been pairing it with eggs cups (recipe here) for a protein-packed breakfast that will help keep me going all morning.

Vanilla Chia Smoothie
1 cup of unsweetened almond milk (or soy, coconut or cow’s milk)
3 Tbs chia seeds
1 Tbs honey
1 Tsp vanilla extract

1. Heat your milk of choice either in the microwave or on the stovetop. Be careful not to scald it; stand by the stove and wait for it to warm. You want it warm so when you add your honey it will dissolve.

2. Add the honey and stir through, making sure it has dissolved into the milk.

3. Add your sweetened milk to a container with a lid (I prefer a mason jar or something from my collection of reused pasta sauce, pickles, mustard, and olive jars).

4. Add the vanilla extract and chia seeds.

5. Seal the lid and shake vigorously (over the sink!) until everything is incorporated. Let this is in the fridge for about half an hour and give it another good shake. Put it back in the fridge for at least 3 hours before shaking up and enjoying!

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Paleo-ish Cookie Dough Bars

I’ve never been a person to shy away from a problem. I enjoy a little fire under my ass. As a matter of fact, I don’t enjoy using the word, “problem”; “challenge” or even “opportunity” is far more enjoyable.

I may just be saying that after having enough previous bosses tell me that.

Either way, I’m stressing. Like, the kind of stress that makes you reach for a Hershey’s bar, some preservative-rich frozen macaroni and cheese and a box of wine. Anything that will leave you in a sugary, carb-induced coma on the couch and slurring your thoughts so badly that even if there was a zombie walking through your living room you couldn’t put two and two together. That, my friends, would be a “problem”.

After all, I’m a red-blooded American woman, and nothing says that better than reaching for the sweets and the booze. But since I’m on this kick of eating well, I’ll bypass the creamy cheesy carbs and opt for something a little more wholesome. Something filled with ingredients that my body will actually know what to do with. Don’t worry; wine is still in the mix.

This recipe is actually inspired by one found on damyhealth.com, and I’ve been meaning to make it for several weeks now. OK, weeks really means months. But I’ve been pushed to my stress’ limit to where I have no other option but to make this. And since I love baked goods but can’t bake to save my life, this is totally up my alley. All you need is a food processor and something to heat the ganache with.

MAKE THIS!

Paleo-ish Cookie Dough Bars
Makes 12 squares

Crust:
1 c peanuts
1 c cashews
½ c pitted dates
1 tsp vanilla
2 Tbs honey

Ganache:
1 c coconut oil
½ cup dark unsweetened cocoa powder
¼ cup honey

1. Place the crust ingredients into your food processor. Pulse together for a few minutes until everything comes together in a ball. Add a tablespoon or two of water f it needs a little help. This is my kind of baking!

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2. Grease a glass baking dish (I used an 8 x 12) and press the crust in an even layer.

3. Put your ganache ingredients into a small pot on the stove top and gently warm it through, until you can see that the honey has incorporated and all of the coconut oil has melted (aka there are no little white balls floating around).

4. Pour the ganache on top of the crust layer in the pan.

5. Cover with plastic wrap and stick it in the freezer for a few hours. Cut it into your 12 squares and enjoy!

*To store, seal in a container and keep in your freezer!