Brussels Sprout & Mushroom Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 2 cups brussels sprouts, halved
• 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
• 1 tablespoon coconut oil 
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce 
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1-2 tablespoon sesame seeds 

Directions:

1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!

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.

Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

This stew, heavy with red lentils, cauliflower, sweet potatoes, chickpeas, and coconut milk, may seem like a bit of an "everything but the kitchen sink" type of recipe, and you wouldn't be wrong if you guessed that. One cold evening last winter, I pranced around the kitchen adding this and that to the Instant Pot, letting the ingredients lead the way. It's almost by accident that this stew is what it is, but ever since it's become a favorite at our table. 

I am a big fan of Indian Daal, but sometimes wish it had a bit more to it. Extra veggies, or something to chew on. That desire is what lead me to this soup in the first place, I think, which is why I know you'll love it: it's the same spicy, savory flavor of Indian Daal, but with a new age twist incorporating cauliflower, sweet potato, and chickpeas. 

Cauliflower & sweet potatoes go with coconut curry like they were made for it. Their starchiness and subtle sweetness are the perfect backdrop for ginger, garlic, and brown mustard seeds. A splash of lime brightens everything. And chickpeas--far and away my favorite legume- make this soup feel more substantial than a regular lentil soup. 

Soak your lentils throughout the day (or even overnight) to make them easier to digest. This has the added benefit of making them cook faster too. After just a few minutes in an electric pressure cooker, the lentils are creamy and soft. 

P.S., Snow is falling slowly out our window right now. It's barely snowed here this year, despite it already being January, so it feels like a treat. We're going to need a cozy stew to warm us up this evening! This stew is just the thing to bring spoonfuls of cozy to your guests. 💛

For a legume-free recipe inspired by these same flavors, try my Butternut Squash Coconut Curry (it's Paleo-friendly and vegetarian/vegan). 

Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

Published January 30, 2018 by Caitlin Sherwood

Serves: 8   |    Total Time: 15 active minutes

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Ingredients:

• 2 cup dry red lentils
• 1 teaspoon coconut oil 
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 medium onion, diced
• 3-4 cups cauliflower florets
• 1 green chile pepper, minced (serrano or jalapeño— serrano is the more mild option)
• 2 cups diced sweet potatoes 
• 1 14-ounce can chickpeas, strained 
• 1 14-ounce can full-fat coconut milk
• 1 14-ounce can diced tomatoes
• 1 tablespoon ground curry powder
• 1 teaspoon ground cumin
• 1-1/2 teaspoon whole black mustard seeds 
• 1/2 teaspoon ground turmeric 
• 1/4 teaspoon each salt & ground black pepper, or to taste
• 3-4 cups vegetable broth 
• Garnish: lime wedges & minced cilantro 

Directions:

1. In the morning, place lentils in a soup pot and cover with water. Place a lid on the pot, and allow lentils to soak for 8-12 hours. Once ready to cook soup, pour lentils through a strainer, discarding the water. Set lentils aside for later use.
2. Turn Instant Pot to “Sauté” setting and heat coconut oil until it glistens. Add minced ginger, garlic, and diced onion to pot, and sauté until fragrant.
3. Add cauliflower, green chile, diced sweet potatoes, lentils, chickpeas, coconut milk, canned tomatoes, curry powder, cumin, mustard seeds, turmeric, salt & pepper to the pot and stir. Pour in enough broth to cover all the ingredients easily (there should be a about 1 inch of liquid over the top of the lentils), and then secure lid on Instant Pot. Turn to “Bean/Chili” setting, and set timer for 5 minutes with the vent in the sealed position.
4. When timer goes off, release pressure and stir stew. Ladle into serving bowls and sprinkle with minced cilantro and a lime wedge.