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Archives for June 2014

Pre-Workout Vanilla Ice Cream

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Originally, I didn’t bring my food processor to the island because it’s not exactly little or light, but after talking with my co-workers about how much I love making -and eating- banana ice cream, I decided I should probably bring it up. Conveniently, I took a couple days off to go camping with my family and had my sister bring it with her so I could get it.

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Camping was so relaxing and I always enjoy spending time with the whole family. Something I’ve noticed about moving around a lot is that I keep making new groups of friends and although I really appreciate the new relationships I form, the feeling of spending time with family and long time friends is irreplaceable. My dad also surprised all of us kids with a trip on the ferry from Ludington, Michigan to Manitowoc, Wisconsin. It’s something we’ve always wanted to do since we were kids. We only had one full day together as a whole family so we rode there for four hours, stayed in Wisconsin for two, and then headed back. Eight hours on that boat flew by after exploring, watching movies, sunbathing on the bow of the boat, and playing some good ‘ol bingo.

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We were relieved to see there was a ‘quiet room’ just in case we became over-stimulated from all the activities available to us on the boat!

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When I returned, I couldn’t wait to make my first batch of banana (‘nana’) ice cream. For those who are unfamiliar with what this is, it’s vegan ice cream made in the food processor (using the ‘S’ blade) from bananas and whatever other flavorings you want to add. It’s super easy and super tasty, and the best part is that you don’t have to feel guilty about anything as long as you use wholesome ingredients to flavor it! I’d love to show you many different ways to jazz up the ice cream, and I’ll most likely post many different variations of this throughout the summer. The texture is like a soft serve ice cream, but the consistency can be catered to your liking depending on how much non-dairy milk you add.

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I decided to add some protein powder to this one to make this treat the perfect pre-workout snack. My mom found this whey protein powder, and I like it because it is from 100% grass-fed cows that aren’t given growth hormones and antibiotics.

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I’d also like to make a side note about my food processor. I’ve learned that the best way to acquire kitchen appliances while in college was asking for them for Christmas. I’m sure I’m not the only one who doesn’t really have hundreds of extra dollars to spend on different machines to use in the kitchen. I got a juicer for Christmas two years ago, and this last Christmas I got my food processor. I love these two with a passion and use them regularly.

 

Pre-Workout Vanilla Ice Cream
 
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Author:
Recipe type: Dessert, Ice Cream
Serves: 1
Ingredients
  • 1-2 bananas, frozen
  • ½ tsp. vanilla extract
  • ¼-1/2 tsp. cinnamon
  • 1 tsp. black-strap molasses
  • 1 scoop protein powder of choice
  • dash of sea salt
  • non-dairy milk, as needed
Instructions
  1. Place bananas in food processor and process until they appear grainy.
  2. Add other ingredients and small amounts of milk until the ice cream reaches the consistency you’d like (I do only a couple tablespoons).

 

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I have chia seeds in the picture because I wanted to add them to the bowl at the end for some added protein and fiber, but I totally forgot. It was a good idea anyway 😉

Enjoy!

Sarah

Summer Citrus Salad

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I make it a daily goal to get my greens somehow, some way. Whether from a salad, juicing, smoothies, green superfood powder, spirulina tablets, whatever. As long as it’s green, and as long as it’s in. my. body.

The other week my mom was in the area and we met up on the mainland. Because produce can be so pricey here on the island, I had her pick up some organic vegetables for me at Trader Joe’s. The vegetables that I love to have and keep stocked are carrots, broccoli, celery, greens (kale, romaine, mixed greens, arugula, etc.), tomatoes and avocados. You really can’t go wrong with these. They are so incredibly easy to add to any dish and usually last long enough to consume before going bad.

I was able to spend a really refreshing day with my mother, which was a total added bonus. We visited her father’s gravesite, found a steal on some cute moccasins, enjoyed some local Mexican food, and took a ride over the Mackinac Bridge with the top down. Yeah, straight cruisin’.

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After lugging a suitcase full of dried and fresh fruits, vegetables, and other miscellaneous groceries up the hill, I decided that a celebration was in order and made a bodacious salad. This was my first time really photographing food with my new 50mm portrait lens, and I was so excited about finally having a good camera and lens to capture the food creations I’m very passionate about.

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Summer Citrus Salad Ingredients

This salad (and any slight variation of it) is also one of my go-to meals here just like my Warrior Chia Porridge. I love adding a chopped orange to salads because it is so juicy and complements the lime juice so there is really no need for a dressing. The avocado also adds the perfect smoothness to make this salad really come together in a nice way.

Summer Citrus Salad
 
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Recipe type: Salad
Serves: 1
Ingredients
  • handful of greens of choice (I used a mixed greens mix and arugula)
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 5 florets of broccoli, chopped
  • 1 avocado, sliced
  • 1 orange, sliced
  • dried cranberries
  • juice from ½ lime, freshly squeezed
  • orange muscat champagne vinegar (optional, found at Trader Joe’s)
Instructions
  1. Place chopped celery, carrot, broccoli and dried cranberries on bed of greens.
  2. Add sliced avocado on top and squeeze lime juice over salad.
  3. Add champagne vinegar and toss salad so the juice and vinegar cover everything.

 

Summer Citrus Salad and Champagne Vinegar

Enjoy!

Sarah

Warrior Chia Porridge (vegan, gfo)

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So I up and moved to an island just to work for the summer; it’s called Mackinac Island, and there is not a single car here besides emergency vehicles. How do we get around this place? Biking, horse drawn carriages, and our own two feet. It’s a totally different world here, and I’m pleased to call it my home for the summer.

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Here is a view of the island from the mainland; it’s only 8 miles in diameter and cozy as can be.

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At this point in my life, I have quite the travel bug. All I really want to do this summer is pay off school loans before heading off to teach English abroad for a few years. I also figured I could use a couple months to relax on a peaceful island and gain some clarity and direction regarding the next steps I want to take in life.

When I had to abandon the pantry I had built up over the last couple years at my apartment to move here, I was pretty bummed. I had acquired many different ingredients that helped me cook tasty and very nutritious meals, and I was torn trying to figure out the “essentials” I wanted to bring to the island. I was not trying to transport numerous heavy boxes of food over on a ferry and up a 1.5 mile hill on a horse-drawn taxi to my room. I definitely wanted to, but I was trying to be practical.

I share this because I was pleased with what I brought and also because I know this may be a situation for many others as life is so full of transitions sometimes. When eating clean remains crucial in these situations, prioritizing and planning are of increased importance. I love anything that has to do with coconut and chia seeds. So naturally, I decided to bring other ingredients that would allow me to make foods where I could incorporate these two.

In my one reusable grocery bag of food, there was:

-dates, dried cranberries and apricots, pink himalayan sea salt, vanilla extract, cinnamon, chia seeds, coconut butter, coconut oil, non-dairy milk, peanut butter, almond butter, wheat grass powder, green superfood powder, spirulina tablets, and rolled oats

Check back to read a post of what else I decided to lug over in later weeks!

On a side note-if you’re wondering why else I chose to bring some of the things I did, light lunches and dinner are included with room and board where I work so I mainly brought things for breakfast and snacks. I wasn’t too thrilled about eating food provided by work (it reminds me of living in the dorms and having to eat in the cafeteria), but buying groceries here on the island costs an arm and a leg and our “kitchen” is a small sink, refrigerator and a microwave. It’s something I’ll have to make do with for just the next couple months for the sake of experiencing something totally new and becoming debt-free!! That’s the plan anyways. But it doesn’t mean I can’t still give my body vital nutrition each and every day through foods I prepare for myself.

So feel free to follow me on this journey that may contain a hint of creativity, a dash of determination and pinch of passion 🙂

This chia porridge was my go-to breakfast I made for awhile when I first got here. I like to call it “Warrior Chia Porridge” because I feel that it is jam-packed with power-punching ingredients (protein, omega-3’s, healthy fats) to give your body sufficient energy to embrace the day. Oh, and it just happens to taste reaaally good. But the energy is such a plus because I’m always movin’ getting around this island!

Every time I made this, I did a very “little bit-a this, little bit-a that” method when making it so the measurements are rough estimates. I feel it’s a very cater-to-your-liking kind of dish, and feel free to have a blast experimenting with different flavors and dried fruits. I also would make a bigger portion by adding more of everything to make it last for two days. Hope you try it (or some version of it) and enjoy it as much as I do!

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Warrior Chia Porridge
 
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Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 banana
  • 1 tbsp. coconut oil
  • 1½ tbsp. peanut butter
  • 2-3 tbsp. chia seeds
  • ¼ cup oats (can use gluten-free oats for a gluten-free option of this recipe)
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • Dash of sea salt
  • ½ cup-1 cup non-dairy milk (I used almond)
  • Handful of dried cranberries, dried apricots, and/or dates, chopped
Instructions
  1. Mash the banana in the bottom of a bowl with a fork.
  2. Add coconut oil, and mash with banana.
  3. Add remaining ingredients, and mix everything well the night before so the chia seeds and oats can absorb the milk and thicken.
  4. Place in the refrigerator and enjoy the next morning. You may wish to add and mix in more milk before eating to make the porridge have a thinner consistency.