Welcome back foodments!

Hello there, Fall friends! It has been kinda crazy here at COTR. Lots of new and exciting changes are coming my way (hint: big move, anyone?) For now, my lips are sealed.

we're moving, mah!!

we’re moving, mah!!

In the meantime, here are a few special “foodments” (food moments) from the last two months:

1. Quinoa Rice Bars. Hello, future dinner of mine. These babies are easy to freeze and easy to devour.

perfection

perfection

Packed with protein and goodies: quinoa, rice, egg, tomato, spinach, swiss cheese, and any other veggies you’d like to add. Don’t forget to salt and pepper these biddies. Add a touch of red pepper flakes. Magical.

photo 1

1a. Quinoa Rice Patties Leftover. Holy heaven in a hand basket. Well, not really, but you catch the drift. I had a ton of leftover rice and quinoa from making delicious #1. So, I used the same ingredients, made small balls, and smushed them into patties while frying beautifully in the saute pan. Seriously. Best brunch idea ever. Healthy. Delicious. Savory. Mouth watering. Recipe to come soon.

#idie #sogood

#idie #sogood

2. Coffee…in a new Keurig. I belong to this cool review site called Influenster. The nice people there sent me a brand new Keurig on the market to test. WOW.

#HelloKeurig

#HelloKeurig

It was great and I’m not just saying that because they sent it to me. The Keurig 2.0 makes single servings, but now comes with a carafe! I wasn’t a huge fan of the plastic carafe that the Keurig 2.0 comes with, but you can buy a stainless steal version separately. The touch screen is an added plus!

IMG_0828

3. Almond Chocolate Chip “Crack” Cookies. Okay, so I don’t really know what crack is like, but I’d imagine that it makes you feel like these cookies do. They’re like macaroons…with chocolate chips and a slight hint of salt.

#ahhell #crackcookies

#ahhell #crackcookies

Just out of control goodness. Recipe coming soon!

4. Kombucha in training. I’ve been attempting to make kombucha from scratch over the past two months. I’ve failed…twice! Making SCOBY followed by kombucha is HARD!

SCOBY

SCOBY

hey there scoby - #youlooklikeabooger

hey there scoby – #youlooklikeabooger

 

photo 5

You have to be really careful not to contaminate the fermentation process. I may not have succeeded, but I’m not giving up. Once I find the easiest and best way to make it, I’ll share amazing kombucha here on COTR.

5. MY BROTHER GOT MARRIED. I couldn’t be prouder of my brother and his lovely new wife. I hope the man I marry someday looks at me the way Justin looked at Kelly.

Justin and Kelly <3

Justin and Kelly <3

A beautiful day for two beautiful people – congrats guys!

6. Paleo-Friendly Buffalo Chicken Chili. I hit the motherload with the one.

#healthy #chili #paleo

#healthy #chili #paleo

I can’t take credit for the beauty of this recipe – that goes to my fellow blogger at Lexi’s Clean Kitchen. I removed the corn and green pepper from this recipe and used chickpeas instead of cannelini. Delicious. Add a dollop of plan greek yogurt as a sour cream substitute and/or have it on the side with some chopped celery sticks. I’m not going to lie, this recipe is HOT. If you’re not huge on taking the heat, cut back on the 1/2 cup hot sauce. I liked the heat and when you heat this up as a leftover, it becomes more of a smoky hot than having it fresh off the stove. Stick with the 1/2 cup and be a champ! 🙂

Be on the lookout for more exciting things to come from COTR very soon!

oh hai :)

oh hai 🙂

 

Tickle me chili

Yesterday was our first Saturday together in a LONG time. Brett had the day off so we decided to run on the trail with a few of our favorite people from the VHTRC. Nothing ever goes as planned. I fell twice (well, that’s not unusual). Brett’s foot started hurting and his legs were dead weights. My stomach was screaming obscenities at me. We ended up turning around earlier than we wanted. We hiked most of the way back and found that we were enjoying each other’s company despite the cold.

Me: “I know this sounds cheesy, but you make me feel alive.”

Brett: “You make me feel like I’ve died…”

Me: *audible gasp*

Brett: “…and gone to heaven!”

He’s so lucky he’s handsome and can cook.

We spent most of the day reading and napping. It was fantastically lazy. Sometime late in the afternoon, Brett apologized.

Brett: “I’m so sorry we haven’t really done anything today. I’m so tired and I don’t know why.”

Me: “Well, it’s not like you ran 50 miles last weekend or anything. Geesh.”

I was tickled until I couldn’t breathe. I poked Brett’s still sore leg and he stopped immediately 🙂

After a morning out in the cold, we thought it would be a great night for a hearty chili. We took a spin on a Scott Jurek vegetarian recipe and it turned out to be one of the best chili dishes we’ve ever made. Save it for a cold night and you’ll have plenty of leftovers.

Vegetarian Chili

1 small onion, diced

2 garlic cloves, minced

2 celery stalks, washed and diced

2 carrots, peeled and diced

2 green peppers, diced

1 red pepper, diced

1 Jalapeño, seeded and diced

1 cup frozen corn

1 can black beans, rinsed

1 can adzuki beans, rinsed

1 can dark red kidney beans, rinsed

1 28oz can diced tomatoes

2 small cans tomato paste

2 1/2 to 3 cups water

2 Tbs chili powder

2 tsp cumin

1/2 tsp ground coriander

Generous salt and pepper

1 Tbs coconut oil

Saute all the vegetables and spices, roughly 10 minutes until the vegetables are soft.

unnamed-1

Add the rest of the ingredients and turn the heat to high.

unnamed-3

Once the chili reaches a boil, lower to a simmer, cover and cook for 30 minutes. Stir, then cook an additional 20 minutes. Fill a bowl to feed your hungry belly 🙂

unnamed-2

Chili my belly