Roasted Vegetables with Maple-Mustard Cashew Cream Sauce

They say first impressions are of the highest importance. Within seconds of meeting, your new acquaintance has already formed a near-permanent judgement of you. If a first impressions goes awry, reversing it is an uphill battle. As someone who has encountered many flawed first impression (on both sides of the coin), I am a firm believer in second impressions.

Sure, first impressions are useful. However, on some days we wake up not quite feeling like ourselves. During some moments in life the weight of the world is bearing down on us. And some people just need extra time before they are ready to reveal their true selves. I experience all of these and I bet you have too. We all deserve the grace of a second impression.

For one reason or another, some vegetables make lousy first impressions too. Today I am here to champion for three of these veggies that deserve a second chance: potatoes, Brussels sprouts, and beets.

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We’ll start with America’s most popular vegetable: white potatoes. Poor white potatoes bear the dark mark of the evil “white food” category that pretty much every popular diet agrees should be illegal. Nonsense. The potato is a healthful, nourishing vegetable, keeps well in the pantry, and serves as a comforting foundation for any plant-based dinner in a hurry. Just avoid defaming it by drowning it in a deep-fryer. Next, Brussels sprouts and beets. This duo is equated to the worst of punishments that parents enforce upon children. If the only B. sprouts and beets you’ve ever eaten were the canned and boiled versions you were forced to eat in childhood, it’s time to give them a second chance. When done wrong, these two can be oh. so. wrong. But when done right, you will actually crave them. Roasting is the easiest way to lure crave-worthy flavors out of veggies. Much like some people, these veggies need the gift of time to warm up and soften and sweeten.

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Find it in your heart to grace all three of these misunderstood beauties with a clean slate. A creamy dipping sauce makes this second encounter even better.

Roasted Vegetables with Maple-Mustard Cashew Cream Sauce

Ingredients

    Roasted Vegetables

    • 1 lb. Brussels sprouts
    • 1 lb. fingering potatoes
    • 1 lb. beets
    • 2-3 tablespoons olive oil
    • salt and pepper

    Maple-Mustard Dipping Sauce

    • 1/2 cup cashews
    • 1/2 cup water
    • 2 tablespoons maple syrup
    • 1.5 tablespoons dijon mustard
    • 1 tablespoon balsamic vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • dash of cayenne (optional)

    Instructions

    Roasted Vegetables

    Preheat oven to 400F.

    Prepare Brussels sprouts: wash, cut in half.

    Prepare potatoes: wash, cut into quarters.

    Prepare beets: wash, remove stem base and root “tail”, peel with vegetable peeler, slice into 1/4 inch thick slices.

    Toss prepared vegetables in olive oil, salt and pepper.

    Roast on sheet pan for 50-60 min. until tender.

    Maple-Mustard Dipping Sauce

    Soak cashews in water for 2 hours.

    Combine cashews/soaking water and all remaining ingredients in a blender and blend until smooth.

    Serve alongside roasted vegetables as a dip or drizzle over vegetables.

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    5 Best Vegan Soups

    Allow me to state the obvious: it snowed today. Obvious, but still a little hard for me to wrap me head around. The only logical choice was to stay inside all weekend with warm soup belly and good books. Here are my five favorite soups right now:

    1. Coconut Butternut Squash Soup 

    Recipe and photo by Nava Atlas of VegKitchen.com

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    2. Slow-Cooker African Peanut Stew

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    3. Really Good Tomato Soup

    Recipe and photo by thefirstmess.com

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    4. Broccoli Cheeze Soup

    Recipe and photo by Oh She Glows

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    5. Slow-Cooker Vegetarian Chili with Sweet Potatoes

    Recipe and photo by realsimple.com

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    Enjoy your soup belly!

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    Pomegranate Salsa + How To Deseed a Pomegranate

    Have you ever gone to yoga with underwear stuck to your mat?

    ….

    …Anyone…?

    Well, I have. Twice. They were actually stuck to my yoga towel, not my mat. And yes, they were clean.

    I practice hot power yoga which equates to a lot of sweat, so a mandatory yoga towel prevents your mat from becoming a sweaty slip-n-slide. Towel covers mat during class, towel gets sweaty, towel goes into the laundry… towel comes out as a more powerful panty magnet than George Clooney.

    The first time the “underwear incident” occurred, I was completely clueless. Forever running late, I dug my yoga towel out of the clean laundry pile, gave myself a pat on the back for actually WASHING it, and darted off to class. At the studio, I rolled my mat onto the floor, flicked my towel on top of it, and assumed corpse pose… with my yet-to-be-discovered undies perched just to the left of my head. It wasn’t until I stretched back into my first downward dog that I spotted my underwear stuck to my towel in all their purple lacy glory. I thudded into child’s pose and swiftly snatched them and tucked them under my mat. Awkward.

    You’d think I would learn a lesson from “the day I brought my underwear to yoga class”. Nope. It happened again. In my defense, I DID make an effort to leave my undies at home this time. Running late (again), I grabbed my towel out of the laundry and gave it an aggressive shake. One pair of panties flew off. Ha! I saved myself from another embarrassment! As I hurried to the door with my towel in hand, something fell at my feet. Another pair, this one adorned with bows. Phew, that was close. I gave my towel another little shake. Nothing. Off I went.

    At the studio, I squeezed my mat in to a spot next to a friend. As we chatted, I spread my towel out onto my mat and plopped down. Her eyes fell away from my face and on to the ground. “Um, you have a thong on your mat.” Nooo! I recounted the backstory and we laughed together. Then she shared a story involving an underwear-loving sweatshirt and a restaurant. I instantly felt less alone in my public underwear exposure.

    Guess what? Shit happens. Sometimes you slip and fall in a puddle of soda in the middle of a cafeteria (true story), sometimes you are chosen to play Mary in the Christmas play and forget ALL of your lines (also a true story), sometimes you fling your underwear around in public places. Whatever you’ve done to embarrass yourself, you are not alone. Unless they have a black soul, others will not point and laugh. They will shower you with compassion. Don’t let your ego repel it. Accept the compassion and maybe even try to laugh at yourself. Remembering that we are all in this journey of life together, that we are all human, will make you feel better.

    Another embarrassing moment: the time I tried to be a good future-daughter-in-law by contributing a festive pomegranate salad to Christmas dinner. In a hurry (probably late…), I decided it was a good idea to separate the pomegranate seeds while wearing my Christmas best in my mother-in-law’s kitchen right before we needed to walk out the door. I’m sure you can imagine how this ends: bright red pomegranate juice stains on everything from my sweater to the kitchen counter. Luckily the damage was not permanent. In the case of the “pomegranate incident”, I learned my lesson.

    How To Deseed a Pomegranate (without embarrassing yourself)

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    Step 1: Quarter the pomegranate

    Step 2: In a bowl of water, separate the seeds from the white pulp and skin. The pulp will float, the seeds will sink.

    Step 3: Skim the floating white pulp off the top of the water. Drain seeds in a colander.

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    No mess!

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    Now what do you do with those little sweet seeds? You make this:

    Pomegranate Salsa

    Ingredients

    • Seeds of two pomegranates
    • 1 avocado, cut into chunks
    • 1/4 cup feta cheese
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup pumpkin seeds
    • Juice of 1/2 a lime
    • Salt and pepper to taste

    Instructions

    Combine all ingredients in a bowl and mix.

    Add salt and pepper to taste.

    Serve with tortilla chips or on black bean sweet potato tacos.

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    Butternut Squash Tofu Noodle Bowl

    61 degrees. That is the current temperature inside our condo. Ah, the joys of being married to an energy efficiency engineer.

    The only logical thing to do under such circumstances is to brew a cup of hot tea, stack on a few layers of fuzzy socks and fire up the oven. This weekend’s recipe roster included two different kinds of cookies, steel-cut oatmeal for the week, roasted vegetables with an amazing cashew curry sauce, cranberry sauce (Thanksgiving is near, can you believe it?!), and two flavors of calzones.

    Oh, and this gem. Butternut Squash Tofu Noodle Bowl. There is something about pasta that warms me to my core. I like to pile on the vegetables to visually pump up the volume of my pasta bowl.

    Butternut Squash Tofu Noodle Bowl

    Ingredients (4 servings)

    • 1 small butternut squash, peeled and cubed (about 4 cups)
    • Canola oil
    • salt and pepper
    • 1 block of extra firm tofu, pressed and cubed
    • 8 oz. of soba noodles or whole wheat spaghetti
    • 2 handfuls of kale
    • 2 cloves of garlic, minced
    • 3 tbsp. soy sauce + more for marinating tofu
    • 1 tbsp. tahini (peanut butter or almond butter would also work)
    • 1 tbsp. toasted sesame oil
    • 1/2 tsp. powdered ginger
    • Drizzle of honey (about 1 tsp.)
    • 1/3 cup reserved pasta water

    Instructions

    Toss squash cubes with a light drizzle of canola oil and salt and pepper. Roast on a sheet pan in a 400F oven for 30-40 min. or until tender and golden.

    Toss tofu cubes with a few splashes of soy sauce and let marinate for at least 10 min. Spread cubes in one layer on a parchment paper-lined sheet pan and roast in a 400F oven for 20 min. or until browned.

    Boil pasta according to package directions.

    Make the sauce: Whisk together soy sauce, nut butter, sesame oil, honey, ginger, and reserved pasta water.

    Drain pasta, reserving 1/3 cup of the pasta water, and put it back in the pot with roasted squash, roasted tofu, and kale.

    Add sauce and toss gently.

    Simmer until kale is wilted and sauce thickens slightly.

    Top with salt, pepper and crushed red pepper flakes if desired.

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    Practicing Gratitude

    Science shows us that grateful people are happy people.

    This seems obvious, but let me reframe it. How often do we look inside of ourselves for happiness? How often to we believe that all we need for a happy life lies within us? If you are like me, your answers to these questions are probably “rarely” or “never”. We tend to put all the focus on our problems. Our problems consume our thoughts, our conversations, and alter our perspective on life. The “good” things- as big as a career you love and as small as a sunny afternoon- go unrecognized, undiscussed, and unappreciated.

    Much of how we experience life is based on our perspective. Research estimates that our chosen perspective on life comprises 40% of our happiness. Perspective is a choice- something we have complete control over. If you can shift your perspective, you can control your experience. If you can control your experience, you can have happiness.

    The best method I have found to remind myself to maintain a positive perspective and therefore cultivate happiness in my life is through a gratitude practice. A friend gifted me a gratitude journal several months ago. In the introduction, this journal gives a few valuable pieces of advice:

    1) When things are at the very worst, it is the most critical time to cherish moments of joy. For example, if someone you love dies, there will be pain and grief. Allow yourself to feel it. But also allow yourself to feel and appreciate the glimmer of happiness that comes from telling stories about this person or a moment of unrelated laughter with a friend in the midst of your grieving period.

    2) Always look for the “why” behind your gratitude. This will help identify and reinforce habits that cultivate happiness. For example, I am grateful for my yoga practice. Why? Because I am making time to care for myself and my wellbeing even on the craziest days. We relentlessly analyze the negative, so why not analyze the positive too?

    We have started a habit in our house that we call “5 Things”. Each day JWD and I take turns listing 5 things we are grateful for. They can be anything from a delicious apple we ate at lunch to a meaningful moment with a friend. On some days 5 will feel hard- not because you lack 5 things to be grateful for, but because your perspective is blocking your view. Some days, 5 won’t seem like enough.

    Today as we were walking in our neighborhood, JWD said “Ok babe, 5 things. Go.” Here is what I said:

    1. I’m grateful for the warm cup of coffee I enjoyed as I started writing this post this morning. JWD brewed it and my gratitude stems from feelings of being cared for and feeling safe and relaxed in our home.

    2. I am grateful for the dear, special friends we shared breakfast with yesterday. They are the kind of people who offer thoughtful conversation, genuine laughs, and the inspiration to better yourself. We’ve built a bond that feels more like family than friendship.

    3. I am grateful for my health. Staying healthy is hard in our sedentary, stressed out, “SAD” (Standard American Diet) culture. I am grateful for workouts and sound sleep and nourishing food and that I have the means to make these things priorities.

    4. I am grateful for fuzzy socks and hot tea that keeps me cozy on cold fall nights.

    5. I am grateful for this smoothie. It’s the result of a very fun writing assignment that I will share soon.

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    Today is a day when 5 is too few.

    Thanks for reading!

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    Slim By Design

    How do slim people stay slim?

    Right now I am reading Brian Wansink’s new book, Slim By DesignI’m only about halfway through, but I can already tell it is a recommendation-worthy book. Brian’s theory is that it’s much easier to change our environments to be healthier than it is to change our brains (Amen, brother). Brian observed the habits of slim people in their native environments: their homes, restaurants, grocery store, workplace, and schools and discovered that everything from where you store your cereal to the size of your dinner plates can predict your weight.  Some of Brian’s strategies are already standard protocol in my home (fruit bowl front and center!), some are newly implemented based on his compelling research (check out my fridge below).

    All of his advice revolves around one main concept:
    Make unhealthy food less convenient and less visible, and make healthy food more convenient and more visible.

    A few easy things you can do right now to design a slimmer home:

    1) Store all of the snack foods out of sight and put a bowl of fruit on the counter.

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    2) Move all of your produce out of the produce bins and on an eye-level shelf in your fridge.

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    3) Mummify your treats! Simply opening the freezer and laying eyes on that carton of ice cream can trigger a craving, so wrap the carton in aluminum foil so it doesn’t catch your eye so readily. Every time I open my freezer our wedding cake topper taunts me. Although I would never consider digging in to it for fear of cursing our marriage (but mostly because I’m too lazy to undo they 10 layers of plastic wrap), it does trigger a craving for something sweet. So I mummified it in aluminum foil. Craving conquered.

    If you want to know more about Brian’s Slim By Design tips, watch and read here and here.

    It doesn’t have to be complicated. Simple steps can make you slimmer!

     

    And now for that LARABAR giveaway: Congratulations Stephanie Day! Email me at kayli@truefoodco.com with your mailing address to get your LARABAR goodies!

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    Thanks for reading!

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    The Power of Putting Relationships In Motion

    Yesterday JWD and I went for our first tandem bike ride, about 30 miles roundtrip to a microbrewery. For those who aren’t familiar with tandem riding, here’s a quick lesson (the sum of my knowledge when our adventure began): a tandem bike is built for two or more riders. The person in the front (the captain) pedals and steers and the person in the rear (the stoker) only pedals. I quickly learned something else about tandems: the tandem experience depends greatly on the state of the riders’ relationship.

    Maybe some would advise against such heightened activities when your marriage is still in its fragile infancy, but we decided to take the risk ;). As we took off, I began to doubt our decision. As the stoker, I had to relinquish control to JWD, my captain, something I am not very good at. My obstructed view, limited mainly to JWD’s back, left me clueless to the treacherous terrane ahead (pebbles, puddles… you know, the really dangerous stuff). Admittedly, I started out as a pretty annoying backseat driver- giving tips on gear shifting and steering (things I know nothing about- this was, after all, my first time on a tandem), delivering a swift pinch to my captain when I thought he needed to slow down, gasping and swaying my body every time he took a turn…

    After several miles of white-knuckling my breakless handlebars, I decided that the only way I was going to enjoy this day was if I let go of my desire to be in control and put my trust in my captain. Most of our twelve riding companions had been on a tandem before- many of them, in fact, were experts. I admired their trust in each other as they rode fluidly, communicated almost telepathically, and told wild stories of their tandem adventures. As I settled in to my stoker role, I felt JWD and I begin to fall into a similarly fluid rhythm. Based on the fact that he hadn’t killed me yet (and the culmination of our entire relationship’s history) I decided that he deserved my trust.

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    Maybe it was the pints of pumpkin beer or maybe it was my decision to trust our relationship, but the return trip was was even more enjoyable. We rode along smoothly, feeling very much on the same page. Our strengthened connection with each other left us more able to enjoy the company of our riding companions. We only knew five people in the group at the start, but we walked waddled (saddle sores…) away with seven new friends and a deeper connection to those we already knew.

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    Yesterday’s tandem fun left me with two thoughts:

    1. If you want to see what a relationship is made of, put it through an exercise test. Tandem riding (or really any type of group exercise) is a great metaphor for the requirements of a relationship. You must be in sync with your companion in a way that can only arise from trust. Maybe you will hop on the bike with an already established trust or maybe you will have to work to earn each other’s trust. Trust is built on communication, another key requirement of a relationship. If JWD fails to tell me that there’s a big bump coming or he decides to zig or zag without warning, he weakens my trust. Mastering trust and communication with someone delivers a great reward- human connection built to last.
    2. Building activity into your everyday life can be more sustainable and enjoyable than a structured exercise program. I’m not saying we should ditch structured exercise altogether (going to the gym, yoga class, etc.), but there is much to gain from exercising for fun with friends, family, and even strangers. Research shows that when we socialize in a context that requires nonverbal mimicry (pedaling along on bikes, flowing through the same yoga poses), we walk away from that experience with a stronger emotional connection with our companions. In short, moving together creates a bond. Also, as you talk, laugh, and share an endorphine-rich experience, the time and the miles will fly by. You get layers of life’s moments wrapped in one experience: spending time with your significant other, socializing with friends, exercising, decompressing, and self-care. Thirty miles felt like a breeze and we walked away from our riding companions feeling a little closer and a little more connected than when we started.

    So if you want to put a relationship to the test, build a new one, or strengthen an existing one, put it in motion. Your relationships will be happier and healthier for it… and you will be too.

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    You have until tomorrow to win those 20 free LARABARs! To win: share a link to Running on Sunshine via social media and sign up True Food updates here.

    Thanks for reading

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    Art, Science & The Meaning of Good Food

    I used to hate science.

    In high school I was in art club. I had dreams of becoming an artist. A designer, a painter, maybe even a sculptor. I made my own clothes and wore them to school. I entered my drawings and paintings into contests and actually won on a few occasions. I made my own jewelry, I sewed quilts and gave them as gifts, I painted polka dots and palm trees on my bedroom walls. I was a creator.

    Fast-forward 6 years. Imagine me sitting in a large lecture hall surrounded by pre-med students desperately trying to decipher what the professor was scribbling on the blackboard: organic chemistry. This was the worst of my science-heavy academia, but many similarly technical courses ensued: anatomy, physiology, biochemistry, medical nutrition therapy… you get the picture.

    As I was cooking the other day- carefully examining a recipe in one of my new cookbooks while simultaneously improvising with a dash of this and a substitution for that- I started thinking about the opposing forces of art and science. Some of us naturally sway more in one direction than the other. But these are not “gifts”, they are skills, meaning we can become adept at both no matter which way we tend to lean. And, in my opinion,  we all need a little art and a little science in order to be balanced. As I half-followed that recipe, I realized that this opinion is also a perfect description of my philosophy on food.

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    Food is fuel. (True). Food is memories, connection, and creativity (Also true).The sciences get us what we want (lower blood pressure, weight loss, faster race times). The arts are ends in themselves (the warm fuzzies from a bowl of soup on a cold night, the comforting memory of your grandma’s signature pie). Our relationship with food needs the sensibility of science to keep us healthy. It also needs the expression of art to make us feel alive and connected to our culture, to the people we break bread with, and to ourselves. I’ve seen how things can go awry if either of these aspects is forgotten. Ripping the art out of food leaves us with carbs/protein/fat, calorie counting, chugging lemon/cayenne/maple syrup concoctions, and obsessing over ways to “rev our metabolisms”. All art and no science ignores the compelling research that proves food really can be our medicine. Our disordered interpretation of how we should view and experience food has left us with a broken and abusive relationship with the thing that is meant to nourish us on all levels.

    I am cooking much more now (for myself and for True Food clients). The creator in me revels in the vibrant colors, endless flavor combinations, and the reassuring act of producing nourishment for myself and others with my own two hands. The scientist beams with pride knowing that each ingredient, recipe, and final meal was carefully crafted with the intention of improving and supporting health.

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    Wherever you fall on the science-art spectrum, I encourage you to seek out balance, especially when it comes to food. Without science, we are merely floating into an abyss. Without art, we live a rigid life. As for food, make choices based on what you know will nourish your health (I am confident your intuition will lead you to the right stuff), but don’t forget to create, play, savor, share, and enjoy what’s on your plate.

    A soup recipe worth trying:

    African Peanut Stew

    (adapted from Peas and Thank You)

    The Science: a meal of soup will fill you up (fiber- and water-licious!), fuel you up (nice balance of complex carbs, healthy fats, and plant proteins), and make you feel great (loads of vitamins, minerals, and antioxidants up in here).
    The Art: a blend of the vivacious colors of nature, varying textures, and punchy flavors will have you smiling and “mmm..”-ing until the final spoonful.

    Ingredients:

    • 1 can chickpeas, drained and rinsed
    • 1 sweet potato, cubed
    • 1 onion, diced
    • 1 T. curry powder
    • 1 t. cumin
    • 1 T. minced ginger (or 1 t. ginger powder)
    • 2 t. minced garlic
    • dash of cinnamon
    • dash of cayenne
    • 1 14 oz. can fire roasted tomatoes, in juice
    • 1 can light coconut milk
    • 2 c. vegetable stock
    • 2 T. natural peanut butter
    • 1/2 c. red lentils
    • chopped fresh greens (kale or spinach work nicely)

    How-To:

    • Combine all ingredients except greens in a soup pot on the stove or in a crockpot and simmer until sweet potatoes are tender. Right before serving, stir in greens until wilted. 

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    In the end, we all need a little of both worlds. The scientist must engage creative thinking to solve his hypothesis and the artist must learn technique to master his medium.

    Psst… you still have one more week to win 20 LARABARS! All you have to do is share this post and sign up for the True Food newsletter.

    Thanks for reading.

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    True Bites + A Giveaway!

    JWD and I are professional snackers.

    At any given moment, we have at least one snack each in our possessions. We have snacks stashed in every bag, glove compartment, suitcase, desk drawer, and even a few jacket pockets. Our elite-level snacking habits recently resulted in what is now referred to as “The Epic Ant Invasion Of 2014″.

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    The reason for our snack obsession is simple: neither of us enjoys being hungry. We also don’t enjoy being caught somewhere, snackless and faced only with the dismal offerings of a vending machine. Or worse… a “hangry” and snackless person is too easily persuaded by the alluring smell of cinnamon buns and pretzels at the mall or even by yesterday’s stale donuts in the office kitchen (you know you’ve been there).

    Snacking between meals isn’t right for everyone, but it is something to consider if you feel ravenous on a 3-squares-a-day plan (me, me!). When hunger kicks in, sensibility flies out the window. We’d all like to forget that time we dove head-first into that basket of bread or tortilla chips before we even ordered dinner (guilty as charged).

    Snacks keep hunger at bay (and sensibility in check) and they can provide an extra boost of nutrition… when done right.

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    Snacking has a dark side. Between-meal snacks are singlehandedly blamed for the sharp increase in American calorie consumption since the 1970’s. So where does snacking take a wrong turn? In 2 places: 1) when you eat “snack foods” rather than “whole foods”, and 2) when you simply add snacks in without subtracting from your main meals. So skip the chips, cookies, and candy bars. Snack on whole foods like fruit, veg, nuts, edamame, and hummus. Adjust the portions of your meals and snacks so you feel ready to eat (but not ravenous) when you begin and satisfied (but not stuffed) when you end.

    At our house, we dig whole food, easy, and portable snacks.  Here’s our current favorite:

    True Bites

    Why “True”? Because customizing a snack that is true to you and your taste buds is what it’s all about!

    Ingredients:

    •  1 cup old-fashioned oats
    • 1/2 cup nut butter (I used sunflower butter)
    • 1/4 cup cocoa powder
    • 1/4 cup Sunwarrior Protein Powder (optional; simply increase the amount of another dry ingredient if you omit)
    • 1/4 cup ground flaxseed
    • 1/3 cup maple syrup (honey works well too)
    • 1 tsp. cinnamon
    • 1/2 tsp. ground ginger
    • Customize: use your favorite nut butter, add shredded coconut, chocolate chips, nuts, dried fruit… whatever makes you happy!

    How-To:

    • Combine all ingredients in a large bowl and stir until well-incorporated. If the mixture is too wet or too dry, simply add more of the wet or dry ingredients until you have a not-to-sticky mixture that will hold together.
    • Wet hands, and roll about 1 tbsp. of the mixture into a bite-sized ball. Repeat.
    • Pop in the freezer for 10-15 min. to firm up. Store in a covered container in the fridge.

     

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    When batches of bites don’t happen on Sundays, we reach for another favorite: LARABAR. This is one of the only bars I will buy because the ingredients are whole and simple. My favorite flavor, Cashew Cookie, has just TWO ingredients! Simple snacking at its best.

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    It’s GIVEAWAY time! As a LARABAR Ambassador, my kind friends at LARABAR sent me samples to share with you!

    What you get if you win: 20 LARABARs of 5 different flavors, including a few of my favorites: Cashew Cookie and Peanut Butter Chocolate Chip; and a super cool LARABAR sticker so that everyone knows you too are an elite-level snacker.

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    Here’s how you enter to win:

    1. Sign up for our True Food Co. mailing list (first newsletter is out today!).
    2. Share a link to this post on at least one of your social media sites (Twitter, Facebook, etc.)

    I will randomly choose the lucky snacker in two weeks, go!

    Thanks for reading :)

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