My “bitty” box arrived today, and I couldn’t wait to rip it open.  I’ve never received organic produce on my doorstep, so I [...]]]> The other day I was contacted by a local organic food delivery company.  They wanted to send me a free box of fruits + veggies!!  Yes please, where do I sign!?

My “bitty” box arrived today, and I couldn’t wait to rip it open.  I’ve never received organic produce on my doorstep, so I was a tad excited, to say the least.

The company is door to door organics and it’s based in Colorado.  There are a few other states that they service as well, so check their site if you’re interested. 

I received the smallest of their boxes, which was actually quite large.  I was definitely impressed.  Their website is fabulous and very user-friendly.  One of the things I really love is that you are allowed to sub out 5 things each week that you don’t want.  For instance, I requested NO BEETS.  This girl is not a fan!  During the spring/summer/fall almost all of the produce is obtained from local farms, which I just love! 

So what all came in the box?

• 1 huge head of red leaf lettuce
• 3 tomatoes
• 2 bananas
• 1 mango
• 1 cucumber
• 1 red pepper
• 3 heads of broccoli [don’t worry, I won’t throw the stems away!]
• 2 blood oranges

We enjoyed the lettuce with dinner!  Fresh, crispy + delicious!

Organic broccoli + peppers are expensive, so for the cost of $24.99 [includes delivery] this is a pretty good price!  You can check out the different box costs here.  If I would buy all of this at my local natural food store, it would have cost about $22-25, with current pricing.  It’s very close to being the same and the delivery is such a nice bonus.  Plus there are a million things you can add to your delivery.  It’s basically a whole grocery store!  They even have sales, special Valentine packages, and local products as well. 

I wasn’t paid for this review.  I’m just really excited about this company!  They’re going to be offering a special promotion for my readers too.  I’ll give you the details soon.

I was finally able to get back to the pool today.  It has been almost a full three weeks [flu + sinus problems], which is just way too long.  I was shocked, because I felt like I didn’t lose any stamina at all.  I was sore from a few spills I took snowboarding, but had a great first day back in the water. 

Typically, I don’t have a problem getting motivated to workout.  However, when I take that much time off, it’s always harder to get back into it for the first few days.  I have ridden my indoor bike trainer a few times + walked the dogs, but have spent most of the last few weeks parked on the couch!

swimming breakdown:

• 100m kickboard warm up
• 500m freestyle
• 250m breast stroke
• 250m aqua jogging
• 500m freestyle
• 250m breast stroke
• 250m aqua jogging
• 50m kickboard cool down

Total Distance:  = 1.33 miles in 1hr 7min

I think something that helped keep me going was the thought of lunch.  I had something planned!

A new socca recipe, just for you!  Socca comes from French cuisine and is basically an unleavened bread made from chickpea flour.  It’s not sweet at all, but has a mild chickpea flavor and a thick/dense consistency.   I’ve made a few different variations and have loved them all.  If you’re looking to get creative with your socca, or want some inspiration, definitely check out Michelle + Lori’s socca tribute!

What I made today, was my favorite version yet!

Socca pizza!! Oh.yes.

Herbed Socca [serves 2]

• 1 1/4c chickpea flour
• 1c water
• 1T olive oil
• 1T unsweetened apple sauce
• 1/4-1/2t salt
• 1/2t garlic powder
• 1.5t dried oregano
• 1t dried parlsey
• 1/2t dried basil
• 1t dried rosemary
• black pepper

1. Preheat your oven to 375*
2. Line the bottom of an 8-9” round pan with parchment + grease the bottom and sides.  If you don’t have parchment, that’s fine, just grease the entire pan.
3. In a bowl mix all of the ingredients together.
4. Pour into the pan and bake for 40min, until cracked on the top with browned edges.
5. Let cool for a few minutes, then slide a knife along the edge.
6. Put a plate upside down on top of the pan and flip the socca out.  It should come out easily.  If you used parchment you might be able to just pull it out.
7. Top with pizza ingredients and bake on a pan for another 5-8min, until all ingredients are hot/melted.

I made a batch of my pizza sauce, which I love love love.  I eat it by the spoonful while it’s cooking.   You can adapt it to whatever Italian seasonings you have on hand.  I also added 2-3T of apple cider vinegar, which really brings the whole sauce together.  Today I used my immersion blender to smooth it out a bit. 

After I smoothed out the sauce, I added about 4c of fresh spinach to to the pan.  It wilted down and was the perfect veggie addition.

Then I topped it with ‘shrooms, sun dried tomatoes, and vegan parmesan “cheese.”  [nutritional yeast + toasted sesame seeds + salt]

I love how the edge got a little crispy and the center didn’t get soggy at all.  every bite was equally delicious.  No sagging crust!  It’s definitely not your typical pizza dough but worked really well.  Check out the nutrition facts for the entire socca crust!

The fat is about 8g from the chickpea flour and 12g from the 1T of oil.  It may seem small compared to a few slices of your favorite pie, but half of this pizza is extremely filling! 

I ate the second half for dinner along with a huge salad.  The second time around I also added some goat’s milk feta cheese, which was spectacular.

Definitely will be making this again!

If you’ve never made socca, and are interested in using chickpea flour, you must give this a try!  You could definitely make a double batch of the crust to freeze – let it cool –> wrap it tightly –> store in a bag to freeze –>thaw in the fridge the day before you want to use it.  I suggest reheating in the oven not the microwave.

This girl has not stopped since 7am this morning.  More house happenings tomorrow!  No new news to speak of and we won’t really know anything until possibly next week.  Eeek! 

b.e.d.

Ashley

Print PDF

I was excited to actually think about creating a complete salad recipe.  My [...]]]> When I saw the Fresh Express Salad Challenge [from Foodbuzz], come through my inbox, I knew I had to enter!  Why?

1. I am a salad freak.
2. The winner receives $1,000 towards travel expenses for the Foodbuzz Festival in less than 3 weeks!!

I was excited to actually think about creating a complete salad recipe.  My typical mentality with salads is to throw any + all veggies + beans onto the salad, then top with a quick homemade dressing.

My first instinct was to create a fall-like salad. 

Enter the butternut squash, which is delicious and is extremely tasty after being roasted. 

I peeled the skin off [least favorite part!] then sliced into rounds and got to cubing.  I’ve been feeling the rosemary lately and thought it would compliment the butternut squash along with garlic, salt + pepper.

I needed a bit of contrasting flavor now, so enter the red onion.  While this sucker is pretty potent when raw, sautéing it in a pan mellows it out, into something quite nice.

Presentation was on my mind at the beginning of this salad making adventure as well.  Chopped red onion gives nice contrast, but rings of red onion will look much fancier.  You all know how I like to get fancy.

After roasting at 400* for 40min, the butternut squash is fluffy, creamy, and fragrant. 

Time for a simple dressing that will contrast with the savory toppings but not weigh the salad down.

olive oil + balsamic vinegar + apple cider vinegar + honey + salt

Salad completion!

See, I told you the red onions look better in circle form   I sprinkled some of my roasted garlic + rosemary pumpkin seeds on top as well.  Because “crunch” is a necessary part of salads! 

This was enjoyed on top of a fluffy, crisp bed of Fresh Express Spring Mix.

Besides crunch, salads also need a little cheese.  Goat cheese sounded like the perfect match!

Thanks to Foodbuzz + Fresh Express for putting on this challenge, and for the fabulous coupons that I have shared with friends + blog readers.

Lunch tiiiiiiime

Roasted Butternut Squash + Rosemary Salad [serves 2-4]

• 1/2 butternut squash, peeled + cubed [medium size]
• 2T olive oil
• 1T rosemary, chopped fresh
• 1t garlic powder
• 1/4t salt
• fresh ground black pepper
• 1 medium red onion
• goat cheese
• crunchy topping [like roasted pumpkin seeds]

1. Roast butternut squash with 1T olive oil, rosemary, salt and pepper at 400* for about 40min, turning once or twice.
2. While squash is roasting, cut onion parallel with the ends, to create circular cuts about 1/2” thick.
3. Over med-low heat, sauté onion rings in 1T olive oil for about 5min per side.
4. Let squash + onions cool for about 5min before topping on salad.
5. Top lettuce with squash, onions, cheese, and pumpkin seeds.
6. Pour on dressing.

Honey Balsamic Dressing [1 serving]

• 1T olive oil
• 1T balsamic vinegar [4% acidity – sweet + thick]
• 1/2T apple cider vinegar
• 1t honey
• pinch of fine grain sea salt

1. Whisk together and pour on salad.

~Ashley

Print PDF

After Tuesday’s breakfast bowl, that was all I could think of when I woke up. 

Whoa.

I loved the variety.  If you [...]]]> Quickie post + a giveaway!! Funnnn!!

After Tuesday’s breakfast bowl, that was all I could think of when I woke up. 

• 1 amazing nectarine
• 1 banana
• Nancy’s organic plain yogurt
• Cascadian Organic high fiber morning cereal
• 1/2 Ezekiel sprouted english muffin + pnut butter

Whoa.

I loved the variety.  If you know me, when it comes to food, I like variety.  I am ALWAYS trying to split with Chris when we go out to eat.  He’s not a fan though.  He says, he has his mind set on a certain thing and just wants that.  Borrrriiiing However, when I’m with my mom, she is always up for it!

It’s like my own mini-buffet!

I was cleaning the kitchen in preparation for a BIG day of baking.

And then I did this….

Cracked.

Totally salvageable!  I do not recommend juggling watermelons + cantaloupes at the same time.

Lunch repeat from yesterday too, with a few changes!

I used a tortilla this time, which go sooo deliciously crispy but for this particular sandwich, bread is better.

• tortilla
• cheese
• tempeh
• cheese
• tortilla

After it cooked I added: cucumbers + pickles + avocado

carrots, cuc’s + curry honey hummus on the side

And then I got my bake on.  Recipes + a TON of photos coming soon.  There were too many to go through tonight.  I was busy all day [working on headers + a few other projects] and didn’t get home until about 11pm. 

These babies are vegan…and delicious!

A non-vegan version.

A bread version.  mmmm

We enjoyed a fun dinner with Ann + Kurtz tonight. 

We both had piles of veggies that we wanted to use up with a little bread + shrimp on the side.  Simple summer grilled dinners are the best!

Gobble.

When I recently returned back to Colorado, from visiting my family in Ohio, I had an awesome package from Lundberg waiting for me.  I absolutely LOVE Lundberg’s products.  The quality is awesome, everything always tastes great and they are Monsanto FREE!!  I use so many of their products.  Most frequently I use their rice + brown rice syrup. 

They rock.

I don’t usually go for the boxed grain mixes with seasoning packets because I enjoy adding my own seasonings and buying the grains in bulk.  However, it was nice to not have to think about what to add and just throw it in the pot.  The ingredient list was much better than the norm and the product was delicious.  Both Chris + I loved all of these couscous mixes.

I think the curry was my favorite but I also really liked the savory herb.  I have been so obsessed with quinoa + millet that I have forgotten about couscous.  SO tasty!

Lundberg was generous enough to offer a giveaway and send one lucky commenter 4 boxes, as I show above.  I’m excited to promote their product, even though I have no gain from it.  I love to spread the word about such quality companies. 

This giveaway ends at 5pm on Friday.  There is one way to enter [whatever, I’m old school like that]. 

Leave a comment below telling me about your biggest kitchen flop ever.  Did you ever completely ruin a meal when you had friends over?  Drop something coming out of the oven??  Dish your best story!

I think one of my winners [there are a few!] was taking out this layered pudding/whipped cream/walnut crust dessert called Cream Delight out of my parent’s fridge in Ohio.  It was a big 9×13 pan and I don’t know WHAT happened but the whole thing ended up on the floor.  Quite ridiculous.  However, you know I sat on the floor eating it with a spoon.

Happy Thursday!!

Night!

Ashley

Print PDF

Chris’s pie – pizza sauce + cheese + jalapenos + bacon + garlic scape pesto on 1/4 of it

My pie 

1/2 one – pizza sauce + cheese + shrooms + spinach

1/2 two – garlic scape pesto + pizza sauce + shrooms + spinach

I topped it [...]]]> Part TWO of pizza madness.

Chris’s pie – pizza sauce + cheese + jalapenos + bacon + garlic scape pesto on 1/4 of it

My pie 

1/2 one – pizza sauce + cheese + shrooms + spinach

1/2 two – garlic scape pesto + pizza sauce + shrooms + spinach

I topped it with a pile of raw spinach.  I loved this as a topping!  I have also added kale to the top of my pizza before too

I made a rectangular pizza for myself.  I like rectangle pieces better than triangle.  Does anyone else have that strange preference?

The pesto 1/2 was all vegan and all delicious.  SO much flavor packed into that pesto! 

I topped the whole pizza with vegan parmesan cheese, which I have been throwing on everything but my oats!  Although it would be good on a bowl of savory oats as well

Speaking of oats, here were Thursdays! 

I did my regular mix with steel cut oats, banana, vanilla, water, milk, + cinnamon.  My toppings haven’t been varying too much lately as I seem to have a found a summery style that I’m in love with. 

mix ins:

• blueberries
• raspberries
• Love Grown Foods granola [sooooo good!!! love this company!]
• glob of homemade pnut butter
• glob of homemade salt kissed cashew butter
• Crofters blueberry jam

Have I mentioned that it’s been at least 2 months since I’ve purchased a single jar of nut butter??  I have at least 6 different kinds of nut butter in my fridge right now.  I’m not sure why I would need to buy them ever again.  They are cheaper to make at home and definitely more delicious.

Remember I was sent 4 boxes of Lundberg’s brown rice couscous to try out and review?  This was box #2.  Chris + I loved it!  The texture was great as was the flavor.  The ingredient list is impressive as well as the nutrition label.  We are loving these mixes!  I think I am still a fan of buying the grain in bulk and then adding my own seasonings.  It usually ends up being more cost effective.  However, if you don’t have a lot of seasonings or never get the ratios right, definitely check out this product!  Deeelicious!

Fluffy with a little crunch!

Another new product!  The bright green jumped out at me as I was walking the aisles at Whole Foods.  This was not the normal Amazing Grass!  It is a new energy drink product that is infused with Matcha + Herba Mate along with a lemon lime flavor and all of the other normal AG SuperFood ingredients.  I just love this company!

I was a little scared to mix this grassy packet with just water.

[source]

It was actually pretty tasty!  The lemon lime was definitely noticeable but nothing was overpowering.  It was earthy but not as much as some of their other flavors, surprisingly.  I think it would be awesome mixed into a smoothie! 

We finally made it back to the rock gym today!  It’s been over a month.  It’s frustrating being on such a long climbing hiatus because you lose your strength so fast.  Just when we were really noticing a lot of improvement, I pulled my quad, Chris cut his hand pretty bad, I went to Ohio, and Chris went to Ecuador.  Hence, our month long hiatus.  It was good to be back but we were tuckered out pretty quickly.  We met our friends there that drove down from Ft. Collins.  They just moved from Reno and we couldn’t be more excited!!  We invited them over, after climbing, for an impromptu dinner.

A super easy + always delicious meal that you can usually pull straight from the pantry/fridge/freezer.

Pasta Bake 101 – Really this couldn’t be any easier!

Preheat your oven to 350*

In a 9×13 baking dish empty a bag of frozen organic peppers or any frozen or fresh veggie you prefer.

Then dumb a 16oz bag of pasta on top.  [You do not have to precook the noodles!] Whatever pasta you prefer.  I love whole wheat and my favorite shape might be the shells because they trap all of the saucy goodness

Pile on as much spinach as possible.  This was probably about 6 huge handfuls worth of spinach.

Empty 2 jars of pasta sauce on top.  I used 2 jars of Whole Foods Organic Four Cheese blend.  It’s pretty tasty and only $2.99 per jar.  Stir everything together + top with foil.  Bake in the oven for 30-45min until the pasta is cooked through.  I stir it up about 2 times during cooking to check on it and make sure it’s all getting cooked. 

After it’s fully cooked, I top with cheese + broil at 500* for about 3-5min.  Our oven doesn’t actually have a “broil” setting, so I just bake it at 500* for a few more minutes until the cheese is bubbly.

So easy.  So delicious.  A crowd pleaser!

With the rest of my leftover whole wheat pizza dough I made garlic knots!!  I tore chunks off and rolled them into a long strand and knotted them together.  I coated them with olive oil, garlic powder, salt, pepper, oregano + basil.  I baked them at 350* for the last 10min the pasta cooked and then at 500* for the last few minutes as well.  SO yummy!

This week has been pretty crazy for us.  Too many things to even get into, but we’re both looking forward to some R+R this weekend.  Aaaaaand Saturday is my 27th Birthday!!  I feel like 27 is a lot older than 26!  Eeeek!  I have always been a big birthday person.  Whether it’s mine or someone else’s, I just love birthdays.  Definitely keep your eye out for a fun post on Saturday

Chris has a little something planned Saturday night but I’m not really sure what else we’re going to do.  I would really just like to go to the Boulder farmer’s market Saturday again and stroll around without thinking of my to-do list.  Wouldn’t that be so nice!  Pat + Natalie are having a 4th of July + Birthday Bash on Sunday, which will be super fun!  Wish my family could be here this weekend but at least we just had a nice long visit.

I’m off to bed.  I’ve been ravenous + sleepy ALL day.  Oh, but not before a little yoga!!  Gooooooodnight! 

Ashley

Print PDF