Green Machine Slaw with Ginger Lime Vinaigrette

With toasted slivered almonds, crunchy sugar snap peas, creamy avocado, and bright cucumber, this extraordinarily green slaw is everything you need and more when you're craving a plateful of veggies and something bright. 

It started as a simple thing -- a slaw to be served under some salmon burgers I've been working on. But then it spiraled out of control: as I drove home, I started to day dream about an everything-green slaw and what all could go into it. Next thing you know, I'm pulling off the thoroughfare and aiming for the closest grocery store to pick up a few things I don't have at home: green onions, limes, and a green bell pepper. 

With the color green as my muse, I headed home and immediately started slicing and dicing. The salmon burgers? I'm sure they were fine, but I don't quite remember. It was the slaw that got all of the attention. Dressed in a bright ginger-lime vinaigrette, it was refreshing and bold. Bits of toasted almond added a punch that was rather addicting, and avocado -- well, we all love avocado, don't we? 

Here's to the color green! It makes for one pretty slaw. 

Green Machine Slaw with Ginger Lime Vinaigrette

Published April 3, 2018 by Caitlin Sherwood

Serves: 6   |    Total Time: 15 minutes

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Ingredients:

For the Slaw:
• 1/2 head savoy cabbage, thinly sliced
• 1 green bell pepper, cut julienne
• 1 cucumber
• 2 green onions
• 1 cup sugar snap peas, chopped
• 1 jalapeño, thinly sliced (optional)
• 1 avocado, cubed
• 1/4 cup minced cilantro
• 1/2 cup slivered almonds, toasted

For the Vinaigrette:
• 1/4 cup lime juice
• 1/4 cup olive oil 
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon salt 
• 1 teaspoon maple syrup 
• 1 teaspoon fresh ginger, grated on microplane

Directions:

1. Place thinly sliced cabbage and sliced bell pepper in large salad bowl.
2. Cut cucumber on a bias (here’s a video on how to do that), and add to bowl. Then, remove roots and dark green parts form green onions, slice green onions, and add to bowl. Add add optional jalapeño, cubed avocado, minced cilantro, and slivered almonds. Toss salad to combine ingredients.
3. In a small jar, combine lime juice, olive oil, sesame oil, salt, maple syrup, and grated ginger. Place lid on jar and shake until combined. Pour dressing over salad and toss until everything is coated. Serve.

Mocha Almond Energy Bites

The idea for these Mocha Almond Energy Bites started when my good friend, Brian, the author of Climbing Nutrition, reached out. Brian is the kind of guy that just knows things: friendly botanist, guy with the killer butternut squash pie recipe, latte art consultant, board game extraordinaire, and handstand master. The list goes on. But what people know him best for is his expertise in nutrition: he's a a Certified Sports Nutritionist from the International Society of Sports Nutrition. So, when I want to know what kind of nutrients I’ll need in order to stay fueled on a climbing trip, Brian is the guy I ask. 

They snacks easy to make, and easy to transport (and a whole lot lighter in your backpack than a gallon of sweet potatoes). But they’re also functional: made with dates, they’ll provide your body with easily, snackable, and accessible energy while you are on the go (read Brian's research on carbohydrate timing if you're an athlete!). These little bites have just a touch of coffee, which has my inner coffee-addict cheering. You’re not going to feel wired or get the shakes just from eating a few. But a bit of caffeine in your system might just do you good! I can’t tell you how many times we’ve been out climbing and I’ve said, “I could really go for an espresso right around now.”

These are some of the first pictures I took with my new camera! I have 1,000,000 things to learn about how to use it, but am so excited to be creating again!

Mocha Almond Energy Bites

Published March 13, 2018 by Caitlin Sherwood

Yields: 20   |    Total Time: 20 minutes

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Ingredients:

• 1 cup pitted medjool dates
• 1/2 cup almonds
• 1/2 cup walnuts
• 1/2 cup shredded desiccated coconut
• 2 tablespoons cocoa
• 3/4 teaspoon instant espresso powder (I used Starbucks Via)
• 1/16 teaspoon salt 
• For dusting: 1/2 cup cocoa powder or finely shredded desiccated coconut

Directions:

1. Place first seven ingredients in a food processor. Lock lid on food processor.
2. Run food processor. Every minute or so, pause to unlock the lid and scrape down the sides with a spatula.
3. Repeat step 2 until the mixture begins to clump together — this is how you know it’s almost done! Repeat step 2 one or two more times to ensure everything is evenly chopped and the mixture is quite sticky.
4. Now, use your hands to roll the mixture by the tablespoonful into spheres. Set spheres on a plate or cookie sheet.
5. Put the 1/2 cup cocoa or finely shredded coconut in a bowl. Two at a time, toss energy bites in the cocoa/coconut to coat. Set aside, and repeat until all are coated.
6. Store in an airtight container.

Pesto Zoodles with Fresh Peas & Bacon

Update: I added new pictures to this post on 5/11/2018. The recipe is the same :) So yummy! 

Around this time of the year, every year, I go on a pesto rampage. Last year it was this cheesy pesto scramble and this pesto chicken salad. This year it's pesto zoodles with fresh peas and bacon. 

And it's the best thing I’ve eaten all month. 

Is there anything not to love about long, slurpy noodles coated in pesto? Crunchy bits of bacon and starchy peas? This is the best thing I’ve eaten all month, and I’m not exaggerating. 

Normally, noodles drenched in this much pesto and served with generous amounts of bacon would be quite a heavy dish, but this is where the zoodles come in: hellooooo zoodles! (Have you noticed I love zoodles yet?) Since zoodles are made of zucchini, you can smother them in pesto and toss in the bacon and still end your meal without that heavy I-just-ate-is-it-nap-time-now feeling. 

Jump into pesto season with me while it's here! 

Pesto Zoodles with Fresh Peas & Bacon

Published June 22, 2017 by Caitlin Sherwood

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 3 medium zucchini
• 1 teaspoon coconut oil
• 1/4 cup pesto sauce (homemade or store bought)
• 1 cup green peas (frozen or fresh)
• 8 ounces bacon, cooked and crumbled into bite sized pieces

Directions:

1. Heat 1 teaspoon coconut oil in a skillet over medium heat. When the oil glistens, add the peas, and cook for 3 minutes, stirring occasionally, until bright green.
2. Spiralize the zucchini into zoodles with a Spiralizer. Pile the zucchini noodles into a skillet and place the lid on (they will cook down). Cook for 5 minutes, and then add the pesto, stirring and turning the noodles to coat them in pesto. Top with bacon, and toss everything one more time to combine.
3. Serve hot (leftovers are also good cold!)

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