I bought sushi comprised of brown rice, avocado, cucumbers, and carrots from Market Street for dinner tonight.

Vegetable pasta. Favorite new dish? Definitely.

Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.

1. Wash the vegetables, then dry. 
2. Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
3. Steam the noodles.
4. Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

vegantrash:

ORANGE VS. ORANGE - Who would you rather for 160 calories?

While reading Sprouts’ July/August 2011 magazine, I found a recipe for oatmeal coconut chocolate chip cookies. It sounded great, but I had to make some changes to the recipe to suit my healthy needs. 

These cookies are seriously the bomb and I am not just saying that because I have a food blog! They were firm enough to hold, yet deliciously moist on the inside. However, after a few hours, the cookies became chewy and less moist. I would recommend eating them right away to capture the flavor of the cookies at its peak. Nevertheless, I can’t believe how amazing these cookies tasted and they came right out of my kitchen! The combination of oats, carrots, and chocolate chips was heavenly and left me wanting more. My dad gave these cookies the thumbs up and he is not even into baked goods. He told me to bake these cookies whenever we have a family gathering. 

Ingredients

• 1/3 cup packed grated carrots
• 1 1/2 cups rolled oats
• 1/2 cup dark chocolate chips (I used Ghiradelli 60% cacao chips)
• 1/2 cup + 2 tbsp whole wheat pastry flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt (I used Himalayan fine pink salt)
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup organic cane sugar
• 1 large egg

1. Preheat oven to 350F.
2. Combine oats, chocolate chips, and carrots in a bowl.
3. In a separate bowl, sift together the flour, baking soda, and salt.
4. In a large bowl, beat applesauce, vanilla, and sugar on low speed. Add egg and beat until smooth. Stir in flour mixture just until smooth. DO NOT OVERMIX. Stir in oat mixture until just combined.
5. Form balls of dough and flatten until they resemble a cookie. Bake for 10-11 minutes until slightly golden. Cool for 5 minutes.

**I discovered from my first batch that the cookies do not spread out in the oven like typical ones. If you want a cookie shape, just flatten your dough. You can see the difference in the last two pictures.**

Can’t stand the high price tag of a Larabar? Make your own! You can save money and customize the bars yourself. I made my own today and loved it! This is the first of many to come.

• 1 cup raw almonds
• 1 1/4 cup whole pitted dates (19 of Dole’s dates for me)
• 3/4 cup dried cranberries
• 1 cup grated carrots
• 1 tbsp chia seeds
• 2 tsp ground cinnamon 

1. Pulse the almonds, chia seeds, and cinnamon.
2. Add in the carrots, cranberries, and dates, then process until everything is well mixed.
3. Pour the mixture into a rectangular dish lined with parchment paper, then flatten it out.
4. Place the dish in the refrigerator for about 35 minutes. 
5. Remove the dish from the refrigerator and cut into bars. I was able to get five bars from this recipe.

Dinner: brown rice, chicken, spinach, and carrots

Dinner: spinach salad topped with grilled sockeye salmon, bell peppers, carrots, and zucchini

I was craving a wrap around lunch time. So what did I make? Spinach wraps! I absolutely loved how they turned out. The green color was so vibrant and visually appealing that I did not want to eat them. However, my stomach disagreed with my eyes, so I gobbled them up. The wraps were similar to tortillas in terms of texture, making them perfect to wrap around my chicken and steamed carrots.

Ingredients:

• 1/2 cup oat flour
• 2/3 cup egg whites
• 2 handfuls of spinach
• pinch of fine sea salt

1. Put the spinach, salt, and egg whites in a blender. Blend everything well.
2. Pour the mixture into a bowl.
3. Whisk in the oat flour.
4. Grease a frying pan with oil.
5. Pour a thin coat of the batter on top of the pan.
6. Cook on medium low heat. It took literally about 20 seconds for me to cook one.

Make sure your meals consist of fresh fruits and vegetables!

(Source: shed2wed)