[Road Trippin'] Colorado Springs to Austin

I made it to Austin!

Sam flew up to Colorado Springs on Sunday night so he could do the drive down with me on Monday. We finally arrived at our destination around 1am Monday night. Since then I've been busy starting my new job, getting used to riding a bike everywhere again (a single speed!), finding a place to live, keeping up with school work and getting to know my new city. I apologize it's been to quiet around here. I'll be back to blogging regularly next week. In the meantime, I'll share some pictures from the drive.

It was a really fun and beautiful drive. Texas is a huge state, especially to someone from Rhode Island. Sam bought a lollipop with a scorpion in it at a rest stop in New Mexico, he didn't eat it, which is a good thing 'cause that's kinda gross. We were both really excited to drive through New Mexico since neither one of us had been there. That's my 34th state! Only 16 more to go! 

On Tuesday Sam made us a late breakfast that was super delicious! Scrambled eggs with my Spicy Black Bean Burgers mixed in with Black Kale. SO GOOD! I think he also added extra garlic and hot peppers. This would make awesome breakfast burritos!

In other exciting news, I've bought a domain name so this blog is getting official. I can't wait to get the new site up and going, although it may be a little while. I'll also be starting a new feature that'll have lots of advice about gardening and sustainable living from Sam. So stay tuned!

What have you all been up to?

Have a great weekend!

Fudgy Nut Butter Brownies (Vegan, Gluten Free)

My parents have been in town visiting for the past week. This was their first time out west and I think they really enjoyed themselves. It's always fun to see something new and the terrain and landscape in Colorado is just a bit different from Rhode Island. They enjoyed the mountain views, the break from humidity and how cheaply and easily you can attend baseball games. Monday we drove to the top of Pike's Peak which had breath-taking view after breath-taking view.

While my parents were here I took advantage of having two new taste-testers around and was able to try out a few new recipes on them. A stir-fry with peanut sauce, a mexican squash quinoa salad and this brownie recipe. I also wanted to make a strawberry blackberry crisp, but in all honestly was feeling too lazy to chop and grate the ingredients so I went with the brownies instead (I plan on sharing the crisp recipe later this week!) These brownies were made vegan for me, gluten-free for my mom and delicious for my dad...and well, all of us. They received two thumbs up.

I not only wanted to make delicious vegan, gluten-free brownies, I wanted to make brownies with some actual nutritional value, that weren't full of sugar and junk. So instead of processed chocolate powder, we're going to give ourselves some antioxidents, iron and magnesium and use raw cacao. Instead of white flour, we're going to use a little coconut flour to give these brownies some fiber. Instead of eggs, we're going to use  flax seeds rich in omega-3 fatty acids. Rather than oil, we'll use our favorite nut butter to add some protein. Do I have you convinced to try these yet? 

Fudgy Nut Butter Brownies

Adapted from this recipe.

• 1 Flax Egg (1 TB ground flax seeds mixed with 3 TB warm water)
• 3 Tablespoons Coconut Flour
• 1/4 Cup Raw Cacao Powder
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• Pinch of Salt
• 1/2 Cup Brown Sugar
• 1 Cup Nut Butter (I used peanut butter)
• 1/2 Cup Unsweetened Almond Milk (or other nondairy milk)
• 1 Tablespoon Pure Vanilla Extract

Makes one 6 inch pan.

Preheat oven to 350 degrees. In a small bowl, make the flax egg and set aside. In a medium bowl, combine coconut flour, cacao, baking powder, baking soda and salt. Mix in the brown sugar and nut butter. Using a whisk or fork, whisk the flax eggs until they are an even consistency, add the vanilla extract and whisk again until combined. Add the vanilla flax mixture to the rest of the ingredients. Lastly, add the almond milk and stir until everything is combined without over mixing. Pour batter in a greased 6 inch pan (I used coconut oil as grease) and place in the oven for 35-40 minutes or until a toothpick can be inserted and cleanly removed. Allow to cool approximately 10 minutes before serving. Dress it up how you like or eat it plain. Either way, enjoy!

Options & Sidenotes:

-Mix in or sprinkle on top before baking, 1/4 Cup Vegan Chocolate Chips and/ or Chopped Nuts

-Next time, I will definitely try this with Almond Butter for a richer chocolate flavor

-I used a no-stir peanut butter, sometimes the nut butters that need to be stirred are too oily for baking

-I baked my brownies in a 6x8 inch glass Pyrex dish, I recommend using a 6 inch pan so they come out thicker, however an 8 inch pan might be okay

-The original recipe calls for Pure Maple Syrup, which I did not have on hand, but feel free to try using it if you were looking for a less processed sugar

-To make the brownies more decadent sprinkle with Cacao Powder before serving

How was your holiday weekend?

What tasty food did you eat?

Spicy Black Bean Burgers (Vegan, Gluten Free)

So it seems that after my post yesterday people are interested in hearing about this veggie burger recipe of mine. And I am more than happy to share it. Now, if you haven't heard about these burgers, which let's be honest you probably haven't, allow me to brag for a moment. This past Friday, after a long day of hiking my favorite guy and I were craving some veggie burgers and sweet potato fries. I didn't want to go to the grocery store yet again so I assured him that I could put something together with what I had at my house. And apparently what I came up with is the best veggie burger ever. Or at least that's what the word on the street is. I have had many taste testers, both veggies and carnivores alike and they've all loved it. These burgers have a nice smoky flavor and are super filling! Who says you can't be vegan and have your burger, too?

But before I get to the recipe, I think I should share some pictures from the hike. You know to help you work up an appetite, put you in the same frame of mind that we were in when we first sank our teeth into this tasty meal. Make sense? No? Yeah, didn't think so. I just really want to share the pictures!

We were half expecting mountain lions to attack us as soon as we walked into this clearing,
fortunately the only animals we saw were deer, a bunny, hummingbirds and an eagle.

What a goof. Trying to lift the boulder.

At first we thought all the dead trees we saw were a result of a landslide. But on closer inspection, they were actually chopped down. Why? Who knows, but there were a TON of them. 

We were not expecting to be so close to Pike's Peak so that was a cool surprise once we reached the reservoir at the top.

Needless to say, after over 7 hours of hiking through the Colorado mountains we were more than ready for food. So on a whim I threw some ingredients into a bowl and here's what came out:

Spicy Black Bean Burgers

• 2 Cans Black Beans
• 1/3 Cup Quinoa Flour
• 1 Clove Garlic, minced
• 1/3 Cup Minced Onion
• 1/4 Cup Minced Carrot
• 1 Jalapeno, minced (include the seeds for spice)
• Handful Fresh Cilantro
• Approximately 1/2 Teaspoon Cumin
• Fresh Ground Pepper to Taste
• Sea Salt to Taste and then some (you want them to taste a little too salty before they're cooked)

Makes 4 Burgers.

Rinse and drain black beans, set aside to dry. Chop and mince all your veggies and throw them in a bowl. if you want to be faster or lazy about it, you can just throw it all in a food processor. Once everything is chopped, add your black beans and mash everything together with a potato masher. Once it all starts to stick, add the flour and spices and mash until everything is mixed. Divide the mix into 4 equal parts and then form them into burgers. Add this point you have a few options:

• Bake the burgers. On a greased cookie sheet, aluminum foil or silpat cook the burgers at 375 degrees for approximately 20 minutes on each side.
• Use a skillet. On medium heat, in a greased skillet, cook the burgers until the underside had turned brown, flip and repeat.
• Partially bake and finish them off in a skillet. Follow the above directions, just cut the cook time in half.
• Partially bake and finish them off on a grill. Follow the same directions you would if finishing in a skillet.

As I said yesterday, I have now made these burgers 4 times in the last 6 days. This gave me some time to experiment. I think the easiest way to cook them is in the oven because you can walk away and forget about them. But taste and texture wise, I think it's best to partially bake and finish them in either a skillet or on the grill to add a little more crispness to the outside. 

Also note that this recipe is flexible, the measurements above by no means have to be exact. Feel free to get creative with the veggies you include. It also tastes great with red pepper, but I'm sure any bell pepper would be great. You could also mix in corn for a more traditional southwestern burger. Let me know what combinations you come up with!

I've also tried this burger with several different topping combinations, but by far my favorite is tomato, avocado and kale. Also, be sure to toast the bun- it's way better! And if you have a gluten sensitivity, use a gluten free bun, which you already knew, or try it wrapped in a corn or rice tortilla! Serve with a side of sweet potato fries 'cause they're awesome!

But most importantly, enjoy them because they will not last long.

What's the best veggie burger you've ever had?

Do you enjoy hiking?

What's your favorite post-hike meal?

Apricot Almond Oatmeal (Vegan, Gluten-Free) and a Walk to Memorial Park

Yesterday was an absolutely gorgeous day; blue skies, warm sun, light breeze... so lovely in fact it'd make you forget it was Monday.

I decided to take full advantage of the vitamin D beaming down from the sky and went for a walk to explore my new town. On our move-in day, our landlord suggested we check out Memorial Park. It has a lake, she said. Done.

One of my biggest hesitations in moving to Colorado was the lack of water. I love the ocean. I would be the little mermaid if I could. While this tiny lake is nothing like that ocean, a little bit of water is better than no water.

Plus, it's just really sweet that this park is only about a mile away from our cottage. This will be a hang out spot during the summer for sure.

After the wonderful weather we had yesterday, this morning the temperature was a good thirty degrees lower and the winds about five times faster and there was a light dusting of snow (and I thought New England weather changed quickly). Well, I suppose this means it's still appropriate for me to share this delicious oatmeal recipe. 

Even though it's been warmer during the day, the mornings and nights are still cold so I've been having this oatmeal for breakfast everyday this week. It's simple, it's fast and it tastes great. Move over Quaker Oats, there's a new oatmeal in town.

The combination of almonds, cinnamon, vanilla and apricots give this oatmeal a unique caramel flavor that I thoroughly enjoy, add almond milk for creaminess...and we've got ourselves a real winner. Plus, it's loaded with fiber and protein to start your day off right.

Apricot Almond Oatmeal

• 1/2 Cup Old Fashioned Oats (Check for gluten-free for those with sensitivities)
• 1 Cup Almond Milk (more or less, depending on how thick you want it)
• Tiny Splash of Pure Vanilla Extract
• 4-5 Dried Apricots, Chopped
• 1/8 Cup Sliced Almonds
• Sprinkle of Cinnamon
• Drizzle of Pure Maple Syrup or Honey (Optional, I found the apricots made the oatmeal sweet enough)

Makes 1 serving.

Combine the oats, almond milk, vanilla extract, apricots and cinnamon in a small pot over medium heat. Allow to cook for approximately 5-10 minutes or until oatmeal has reached the desired consistency. Remove from heat and pour into serving bowl. Sprinkle with almonds and drizzle sweetener. Enjoy.

For a faster, less clean-up option, you can make this in the microwave. Follow the above directions, except place oatmeal in microwave instead of on the stove. Heat in microwave for about 1 1/2 minutes. Add toppings and enjoy. 

To make your mornings even easier, prep microwave-safe containers with all of the ingredients so that in the morning all you have to do is add the almond milk, cook the oatmeal in the microwave and go.

Do you enjoy oatmeal?

What's your favorite flavor?

Are you still experiencing the cold weather we are here?

Peace & Love,

Joy

[Road Trippin'] Rhode Island to Colorado

Well, we made it! We arrived on Thursday at one o'clock and went straight to work opening bank accounts, signing leases, running errands and of course, moving in. Our cottage looks a little more moved-in compared to two days ago, but we're still waiting on some important stuff like furniture, pots and silverware. Hopefully, that stuff will arrive soon or we may be seeing some raw and/ or creative recipes on here. One thing is for sure, we're getting our full servings of veggies with all the salads we've been eating!

Anyway, back to the trip....

Bags are packed, I'm ready to go! This is the first time in years that I knew I'd be staying in one place for at least a year, so it was nice to be able to take all of my stuff.

I have yet to join the twenty-first century and buy a GPS. I still write out directions on a piece of paper.

I totally forgot to take pictures until we got to Illinois and I saw the largest cross I have ever seen in my life. Yes, it is taller than that semi. Yes, it is taller than the street lights.

Meet me in St. Louis!

 I've been wanting to check out this city for a couple years now, but it just hasn't happened for me.  We both wanted to stop and explore, but we knew it would be best to keep on trucking along.

We did pull off the highway long enough to drive by the arch.

Molly found this sweet little vegan restaurant in Kansas City, MO where we had planned to eat dinner, but we arrived a few hours before schedule. We decided to stop in and check it out anyway. I ordered an Apple Tonic to go. The combination of steamed fresh apple juice, apple cider vinegar and cinnamon was delicious. I really wanted to try their cashew soft serve and milkshakes, but it was a little too cold outside. While I was ordering my drink, Molly went next door to Little Freshie and got a Spicy Ginger Fizz (think Italian soda loaded with fresh and cooked ginger). This little cafe was adorable, we instantly fell in love with it. Plus, the woman working was super friendly and even helped us figure out our travel plans. If you ever find yourself on West 17th Street in Kansas City, stop in and check it out. 

The whole city seemed really cool, I definitely want to come back and explore some more. Missouri proved me wrong, I assumed it was just flat farm land like Nebraska or Kansas, but in reality it was full of rolling hills, lots of rivers and creeks and some pretty sweet cities.

When we got out of the car in Kansas, Molly noted the many bugs who met their fate with the front of her Subaru.

Hazy, Kansas sunrise.

They love their windmills in Kansas. 

I loved seeing all the farmhouses. 

Almost to the finish line!

Still as flat as Kansas though.

The sky is so much bigger out west.

First view of the mountains.

And this is where I live now.

Thanks for letting me share some pictures of my road trip. The thirty hour drive wasn't bad at all. Molly and I were tempted to just keep driving to California. Hopefully, I'll be back soon with some more recipes.

Have you ever been to any of these states? 

Do you live in one of them?

If you live in Kansas what do you do all day?

Peace & Love,

Joy