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.

Butternut Squash, Power Greens & Red Onion Frittata

Perfect for two, this frittata is full of the good stuff: butternut squash, power greens, red onion and feta.

Selfishly, this breakfast is a mash up of things I love. For one, frittatas are pretty much my favorite breakfast. And winter squash is one of my all-time favorite crops. But also, it's easy to make, delicious, and good for you too! Something others will love as much as I do, especially if you're into eggs for breakfast. Frittatas are a go-to weekday breakfast for me because I can whip them up before heading out the door to work. If I need to, I place two slices into a pyrex and eat it when I get to the office, but usually that isn't necessary, and I enjoy my breakfast with a latte and an overdose of blog to-dos. 

Once you've made a few frittatas, you're pretty much set for life. Start with a recipe, but after a few successful bakes, let your creativity loose. This Butternut Squash, Power Greens & Red Onion Frittata is perfect for serving 2 people (or 4 along with a side of fruit and yogurt), but you can make big batch frittatas too. If you're serving a crowd, try this Broccoli & Pepper Jack Frittata.

Have a few frittatas under your belt? Good. Now wing it. This blog is all about helping you eat well, and making a frittata when the kitchen seems to be empty is one breakfast trick I always keep up my sleeve. 

How To Make Any Type of Frittata: 

Note that the recipe for this exact frittata is below, so keep scrolling if you want a little more guidance!

• Start with an oven-safe skillet (the oven-safe part is important!). Heat 1 teaspoon of oil in the skillet until it glistens.

• Add vegetables. Let's say 1 to 2 cups of sliced veggies. Anything you like -- potatoes, broccoli, spinach, zucchini, etc. Sauté, stirring occasionally, until veggies are tender.

• In a medium bowl, combine 4 eggs, salt, and pepper. I like to add a splash (just a splash) of milk but this is optional. Whisk until frothy.

• Pour egg mixture into skillet. Sprinkle a bit of shredded cheese on top. Just a single layer.

• Place skillet in oven, and turn broiler to high. Keep an eye on the frittata - it will get puffed up, and start to turn golden. Remove from oven and allow to cool for 5 minutes. Eggs should be set. Slice and serve. (Note: for a large frittata for a crowd, you'll need more time in the oven at a lower temperature to get it cooked through. Try this Denver Omelette Casserole which is basically a glorified frittata).

Butternut Squash, Power Greens & Red Onion Frittata

Published February 27, 2018 by Caitlin Sherwood

Serves: 2   |    Total Time: 25 minutes

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Ingredients:

• 1 tablespoon butter
• 1/2 red onion, diced
• 1 cup diced butternut squash (peeled and seeds removed)
• 1 clove garlic, minced
• 1 cup power greens, packed
• 4 eggs
• 1/4 cup milk of choice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup feta cheese crumbles

Directions:

1. Heat butter in an oven-safe 8-inch skillet until melted. Add red onion to the skillet, and sauté for 3 minutes, stirring occasionally. Add diced butternut squash and cook for 10 more minutes, stirring every minute or so to ensure even cooking.
2. Add garlic and greens to the pan, and cook for about 3 minutes. After 3 minutes, greens should be wilted, and butternut squash should be tender all the way through.
3. In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk until bright yellow and frothy.
4. Pour egg mixture into skillet, using a spatula to ensure the squash and greens are evenly distributed. Then, sprinkle feta over top.
5. Turn oven to high on the “Broil” setting with rack in the top position. Place skillet in oven, uncovered, and bake for about 7-minutes. Watch closely in this step, as some broilers may run hotter than others. You are looking for the top to be puffed up and golden, but not brown. Remove from oven and allow to cool for about 3 minutes before slicing and serving. Egg should be set through (if it is not, leave it until the broiler a few more minutes).