Beet-dyed devilled eggs

IMG_7997 (1)If you’re celebrating Easter this weekend, I hope it’s a good one!
As an easy appetizer that’s always a crowd-pleaser, I made some devilled eggs. I dyed them in beet juice to add some extra colour to the dish. I love the result!
There are many ways to do this, and I feel like they all work. I boiled a pot of beets the day before, removed the beets and saved the pink water.  Once my eggs were hard-boiled and peeled, I just put them in the pot of pink water (made sure they were covered) and added 1/2 cup of apple cider vinegar to it. About an hour later, the dye had sunk in. Perfect for Easter, but I think I’d make this at any point during the year for a potluck or a dinner.

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Sweet Potato Nachos

Littlekokomo.com sweet potato nachos

Recently I was craving cheese-covered nachos, but wanted something more substantial and less of a junk-food snack. I remembered this recipe I saw a while back, which uses sweet potato fries rather than corn tortilla chips and decided to try it. The result: healthy AND satisfying! It even works as a side dish or light meal. Here is my lightly modified recipe:

Ingredients:
2 large sweet potatoes
1 large tomato
½ can black beans
1 cup shredded cheese, or more to taste
salt + pepper
dried spices of your choice: garlic, onion, cumin, paprika, etc

optional (but very recommended!):
chopped avocado
hot peppers
salsa
2 limes
cilantro
whatever you have in your fridge/pantry that can work as a topping! ½ cup corn kernels? do itttt

You will need a baking tray and parchment paper.  Continue Reading ›

Super Energy Snack: Coconut oat chocolate chip granola bars

I’ve spent an unhealthy amount of time searching for the perfect homemade granola bar recipe. Ironic, isn’t it? I knew what I wanted: something chewy, with shredded coconut and chocolate chips, but that was still filling and gave me an energy boost, not just a sugar rush. Finally, I found it, and it all made sense: the recipe was made by one of the chefs who cooked for the employees at Google. Of course, they need brain food to stay energized and really really focused! But, um, don’t we all?

From personal experience, here are a few occasions where these bars have been shared and enjoyed: staff meetings, study sessions, after a workout, breakfast on the go, second breakfast, on road trips, satiating a cranky sibling during a long drive… I’ll stop there.  Try this one out, you’ll never want store-bought granola bars again.

**I always double the batch, because they keep well and always seem to go fast. If you want to try the original portion, see this source.

Coconut-Oatmeal Bars with Chocolate Chips
Makes 32 small squares
From “Food 2.0” (DK Publishing; $25) by Charlie Ayers

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups rolled oats (I’ve been using quick oats without any issues)
1 cup unrefined light brown sugar, lightly packed
1 cup dried, unsweetened, shredded coconut
1 cup bittersweet or semisweet chocolate chips
¾ cup unsalted butter, melted and cooled to room temperature
2 large eggs, lightly beaten
1/2 teaspoon natural vanilla extract

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Instructions (from Charlie Ayers): Preheat the oven to 350°. Lightly oil and 9X13-inch square baking pan and set aside (I use virgin coconut oil).

Sift the flour, baking powder, and salt into a mixing bowl. Stir in the oats, brown sugar, coconut, and chocolate chips. Stir together the melted butter, egg, and vanilla, then add to the flour mixture and stir until just blended. Avoid mixing more than needed. Transfer to the prepared pan and level the surface.

Bake until slightly risen, golden, and just firm to the touch, about 25 minutes. Put the pan on a rack and let cool before cutting into triangular or rectangular bars or squares.

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Enjoy! And see you tomorrow when I post a DIY craft somewhat related to this!