Nutrition Nut on the Run

triple chocolate espresso cookies.

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This weekend I was stuck at home with yet another gosh dang cold. The tea kettle was whistling every other hour to fill up my mug of Gypsy Cold Care tea, and I accomplished little to nothing on my weekend to-do list.

Sunday, however, I had enough steam to bake four batches of Triple Chocolate Espresso Cookies (after triple-washing my hands, of course).

Cocoa Powder. Chocolate Chips. Espresso Powder. Dark Chocolate Espresso Beans.

The recipe is courtesy of 101 Cookbooks – as was last Sunday’s Sparkling Ginger Chip Cookie recipe – and was another smashing buzzing hit.

They’re great gooey out of the oven, even better snuggled up on the couch with a cold glass of milk, and I imagine they’d be excellent crumbled over ice cream.

Recipe Notes:
  1. I chopped the espresso beans and recommend you do the same unless you want to chip a tooth.
  2. I also suggest using parchment paper on your baking sheets – no spatula needed.
  3. From my experience, cookies with cocoa powder dry out fast; store them in the freezer. There’s nothing wrong with a cold, crunchy, chocolate cookie.

I was feeling a bit loopy last night. I couldn’t tell if it was the cold meds or the cookies.

I presume the later.

I’ll be buzzin’ through my week for sure… see ya!

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Are you an espresso enthusiast?

You may also like:

dark chocolate cherry pistachio cookies.

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After a 60-minute outdoor run, 100 walking lunges, 20 minutes of kettlebell conditioning, drinking a Sunshine Smoothie, and munching through a plate of greens, I had a hankering for a sweet treat that wasn’t remotely healthy.

I know it isn’t Cookie Friday, but my desire to bake a batch of buttery cookies just couldn’t be ignored.

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Dark Chocolate Cherry Pistachio Cookies

  • 1 1/4 c. all-purpose flour

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 1/2 c. brown sugar

  • 1/2 c. granulated sugar

  • 1/2 c. unsalted butter, softened

  • 1 tsp. vanilla

  • 1 egg

  • 1 c. dark chocolate chips – I used Ghirardelli bittersweet (60% cocoa) chips

  • 1/2 c. sweetened dried cherries

  • 1/2 c. pistachio pieces, unsalted

In medium bowl, cream together (by mixer or by hand) the softened butter and sugars. Add egg and vanilla – mix to combine.

In a separate bowl, mix flour, baking powder, baking soda, and salt. Add to butter mixture –stir to combine. Fold in chips, cherries, and pistachios.

Roll dough into balls, ~2T each, and place on an ungreased baking sheet. Bake @ 350* for ~12 minutes.

Makes approx. 2 dozen melt-in-your-mouth cookies.

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When you’re worn out on expensive gluten-free flour, vegan, flax-seed fortified cookies and you want the real deal – a buttery chocolate chip cookie with a little added pizzazz – remember this recipe.

Have a sweet week!

almond butter & dark chocolate crispy rice treats.

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I’m not a marshmallow fan, but that doesn’t mean I’m not a fan of crispy rice treats. Yesterday I whipped up a batch (literally, in minutes!) of marshmallow-free {gluten-free & vegan} bars – a healthier spin on the classic, crunchy treat.

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almond butter & dark chocolate crispy rice treats.

  • 4 c. crispy brown rice cereal

  • 1/3 c. + 1 T brown rice syrup

  • 1/3 c. + 1 T almond butter – I used TJ’s roasted flax almond butter.

  • 1/2 tsp. vanilla

  • 1/2 tsp. cinnamon

  • dark chocolate for dunking + drizzling – I used TJ’s semisweet (65% cocoa) callets.

In a small saucepan, over medium-low heat, stir together syrup, almond butter, vanilla and cinnamon. Pour mixture over cereal and stir vigorously until thoroughly combined. Spread into a lightly oiled 8×8 pan and press firmly. Let cool before cutting into 12 squares.

Melt chocolate – via a double-boiler or microwave – for dunking or drizzling. The more chocolate, the merrier!

Place chocolate-decorated squares on a baking sheet with parchment paper and place in the fridge to allow chocolate to harden. (I’ve kept my treats in the fridge in an air-tight container to avoid messy, melted chocolate.)

Makes 12 treats.

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Happy “Cookie” Friday!

From yours truly with sticky fingers and chocolate lipstick,

Hillary

point proven.

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In my earlier pancake post, I mentioned that I celebrate life by nourishing my body with healthy, wholesome, delicious food every single day.

Point proven.

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organic brown rice pasta tossed w. organic olive oil, steamed organic zucchini, sundried tomatoes, creamy chevre, lemon zest and fresh black pepper served atop organic baby spinach

Parmesan and pine nuts would be excellent additions if you aren’t an unemployed college student.

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…and of course there was chocolate to cleanse the palate.

Eating healthy is not a chore, but a habit. I spent much of my weekend perusing the new bulk aisles at the local co-op and utilizing every square inch of my small kitchen to make a double batch of hummus, tofu & veggie stir-fry, GF vegan no-bake granola bars (recipe on the way!), peanut butter banana pancakes, and light lemony pasta.

I would say I deserve an A for effort in taking care of my body and fueling it with nutritious eats. If only I spent the same amount of time nuzzled in my textbooks that I do grocery shopping and elbow deep in oatmeal dishes.

Time to prepare for Monday #13…

Take care,

Hill

Have you tried brown rice pasta, or any other GF pasta? I want to try quinoa pasta next!

dark chocolate {cinnamon} PB cups.

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I spent my Friday night making homemade peanut butter cups – ya better believe it!

Ever since my dear friend Shannon made Alicia Silverstone’s vegan (and g-free) version for me a few months ago, I haven’t been able to get them off my mind. However, usually when I’ve found time to make a batch, I’ve emptied another chocolate chip bag, scraped the PB jar clean, and have munched through another box of crispy cinnamon grahams. Though yesterday, I realized I had all 3 ingredients in stock – score!

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Dark Chocolate [Cinnamon} PB Cups

recipe inspiration a la The Kind Diet.

  • 4T unsalted butter

  • 3/4 c. creamy peanut butter – I used Maranatha salted + roasted

  • 3/4 c. graham cracker crumbs – I used TJ’s Old Fashioned Cinnamon Grahams

  • 1 c. dark chocolate chips – I used Ghirardelli 60%

Line a 12-cup muffin tin with paper liners. Set aside.

Melt the butter in a small saucepan over medium heat. Stir in peanut butter and graham cracker crumbs – mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Set in freezer for ~10 minutes.

Meanwhile, melt chocolate chips in the microwave, stirring every 30 seconds until just melted. Spoon the chocolate evenly over the peanut butter mixture. Place in the refrigerator [or freezer] to set.

Makes 1 dozen.

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Nuts + Chocolate. You can’t go wrong.

Sister Recipes:

Happy Saturday!

The Chocolate Addict on the run

return of the recipes.

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If I said I’ve finally got around to my holiday baking, that’d be a lie because the recipe that I’m about to share with you doesn’t require turning on the oven. 

I’ve had this recipe saved under my cookie bookmark for quite a while. I don’t know why I waited so long to whip up this easy recipe – holy deliciousness!! Thank you, Jessica.

I followed the recipe exactly, except that I used TJ’s Old Fashioned Cinnamon Grahams. I’m not sure which brand of grahams were used in the original recipe, but I think TJ’s is the way to go… unless you use homemade crackers a la Ashley’s recipe.

No-Bake P.nut Buttah Cookies

  • 1 1/4 c. cinnamon graham cracker crumbs
  • 1/2 c. + 1 T peanut butter
  • 1/3 c. brown rice syrup
  • 1/4 c. sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • pinch of ginger
  • bittersweet chocolate chips

Combine all ingredients in a food processor until they form into a ball of dough. Roll dough into round balls, then flatten and make criss-cross indentations using a fork. Melt chocolate chips, about 1/2 cup, in a double-boiler. Place warm chocolate into a pastry bag [a plastic bag will do just fine] and drizzle delicately over the cookies. Refrigerate cookies until you’re ready to indulge, or share with friends at your next holiday party.

Makes 20 cookies 16 cookies after you eat spoonful after spoonful of dough.

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Mouth-watering and decadent they are… vegan-friendly, too!

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I’m headed to a get-together tonight with the members of my cross-country team to watch the video that was made in 2006 of my senior year season. Looking forward to reminiscing the good old days…

Hope your days are merry & bright,

Hillary

In Memory of a Sugarnut

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School holidays are appreciated. Especially when you feel like absolute crud.

They give you time to wake up when your body’s ready, make a pot of pumpkin oats, leisurely reply to e.mails, sip soy lattes, stroll through Trader Joe’s admiring all of the holiday fare, take a walk to your third grocery store of day on an unsweetened flaked coconut mission – epic fail – and bake granola for your blogiversary giveaway. [Baking granola may be one of my favorite things… ever.]

Though I feel pretty terrible – can not figure out what the heck is up with my stomach (?) – I had a light lunch… that didn’t feel so light.

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I heart Fuyu persimmons!!

Though I’ve miraculously consumed very little chocolate since Monday [I’m weaning myself off slowly], I couldn’t resist a sample of my exciting find of the day. These were at the checkout counter – evil TJ’s. I couldn’t resist at $1.49.

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Perfect, edible stocking stuffers if you ask me ;)

Quiz 3 Answers: Soy Stuff

Pardon me… I got too excited gabbing about Superwoman Sarah, that I forgot to reveal the answers to Quiz 3. Though, since no one attempted to answer it, you probably aren’t that interested anyway. Too difficult? Don’t give a darn?

1. This type of carbohydrate commonly found in soybeans is responsible for flatulence [toot toot].

Raffinose – an indigestible oligosaccharide [carbohydrate composed of 3-10 single sugar units] made of the 3 monosaccharides: fructose, gluctose, and galactose. Oligosaccharides cannot be broken down by our digestive enzymes; thus, when we eat foods such as cabbage, broccoli, and legumes [soy beans!], they pass into the large intestine undigested, where bacteria metabolize them and produce gas.

2. Genetically engineered soybeans are rich in which fatty acid?

Oleic Acid – monounsaturated*

3. What are the main fatty acids in soybean oil?

Polyunsaturated*

*Consuming poly and monounsaturated fatty acids may lower blood cholesterol levels.

Are you a soy lover or hater? It’s such a controversial topic [Food, Inc.]…

1 Year Ago

One cool thing about celebrating my 1 year blogiversary, is that I can look back to what I was up to on any given day in the prior year. In doing as such, I am reminded that one year ago my childhood dog passed away. That was a sad day. Phoebe, whom was named after my favorite nurse from when I was in the hospital, was a special pup… and a nutty one at that. I miss her pink nose, her gentle spirit, and her love of food. That girl had one voracious appetite!

R.I.P. Phoebe Sugarnut* Parker

Phoebe 

*I love that I gave her the middle name of Sugarnut when I was in 3rd grade. Some things never do change.

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Per usual, I have some munching on my academic plate to do: case study + 2 science exams.

Hope you enjoyed your holiday,

Hill

1 Year in the Making

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One year ago today, I did something that would have a large impact on my life. November 10, 2009, I gave birth to Nutrition Nut on the Run. That day remains clear in my mind like it would for any mother. I can remember pressing publish for my first post, and walking around campus the remainder of the day with a huge smile pinned to my face. After reading food and health living blogs all summer long, I was so excited to be launching one of my own.

I cannot believe one year has passed since that special Tuesday. I cannot believe how much my life has changed for the better since becoming a “blogger”. Throughout the course of the year, blogging has inspired my to try new foods and recipes, it’s acted as a canvas for my inherent interest in graphic design, it’s given me an area to escape through creative writing. Throughout the course of the year, I’ve also played with my food and eaten a lot of cold meals to get the perfect picture. I think it’s safe to say, after 333 posts, “practice makes perfect progress”.

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I can’t help but laugh looking at the first photo I published. Then again, it is encouraging to witness improvement. As I look through my year of food photographs, I’ve come to realize that they, in fact, reflect me as a person. Take my first photo of my morning bowl of oats [they’re under all those walnuts somewhere!] – it’s static, linear, and plain old boring – to some of my more recent photos, attempts to step outside of the lines and play with life!

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Before blogging

I was a college girl with a gourmet palate, that enjoyed spending her free time in the kitchen, and her weekend mornings running mile after mile. Before blogging, I was a college girl that was interested in nutrition and living a healthy lifestyle, but was a bit lost in the academic path I would venture upon in college.

Now

I am a college girl Food & Nutrition Communication major, 100% clear of who I am, and am not scared to share that with the world. Discovering the food/healthy living blogging community has enlightened me to the endless possibilities in the world of all things active, edible, and healthy. With each new opportunity that arises from having my own corner of the blogosphere, my sense of validation that doing what I love will ultimately bring me to my future career… some way or another.

Fruits & Veggies

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A Gift to You

Of course blogging wouldn’t be as rewarding if it weren’t for all of YOU, the people that read whatever randomness I have to say, embrace who I am, and leave encouraging and supportive comments that brighten my days.

So… to extend my thank you, I’d like to give a reader a batch of Humboldt Honey Granola [version may vary] – made by me just for you. Oh, and how about a couple bars of dark chocolate, too. I mean, what’s a gift from me without chocolate!?

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For your chance to win some oats, nuts & chocolate:

Show your loyalty to NN on the Run by subscribing to my blog via RSS or by e.mail… then leave a comment telling me you’ve done so. I will announce a random winner Saturday.

Happy 1st Birthday, Nutrition Nut on the Run!

Love,

Mama Hill

True Life: I’m a Chocoholic.

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I bought three dark chocolate bars at Trader Joe’s yesterday. Three. After lunch today, two remained.

During my weekly [I kid not] Thursday trip to Target today, where I happened to stroll down the “chocolate aisle”, a new bar fell into my basket. It just fell right off the shelf, I tell you.

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By the amount of chocolate I consume, I would have no problem finding a Golden Ticket to the Willy Wonka Factory. Oh, wouldn’t that be fun! I may eat my body weight in chocolate ev-er-y day, but I have no problem overdosing on my vegetables too.

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fresh arugula. roasted butternut + red onion. green apple. honey chevre. balsamic.

 

Confessions Continued…

  • Tonight is the kick-off to Halloween Weekend 2010 [we make it a proper noun around here], and I don’t have a costume put together. Well, I do have an apron and several strands of pearls… Who am I kidding? That’s my normal attire.
  • I may have gulped down an iced latte while blasting the AC in my car today… wearing my down vest, as it was raining.
  • I didn’t run today… unless you count running inside Fleet Feet testing out the Nike Frees Run. UH-mazing!
  • I’ve been listening to the Speak Now album on repeat since its release Monday. T.Swift rocks my socks.
  • It looks like Martha Stewart and Kara Gouchers’ closets exploded all over my bedroom floor.

 

Gotta go clean up the spill…

Peace,

Hillary

There is light!

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Hello Monday, Hello You!

Today was the start of Week 2, Semester 7… 14 weeks + 3 semesters to go — not like I’m counting or anything ; )

I had a full day of classes today, but in between my physiology lecture and lab, I was able to sneak in an appointment with an advisor to double check on my degree progress. Being an organized, Type A student pays off… basically, the advisor confirmed – in less than three minutes – that I am on track to graduate in Spring  of2012 – I can finally see the finish line at the end of my undergraduate journey!

This is huge for me… I started college in 2007 burnt out from striving to be at the top for all of my college prep years. I knew I wanted a college education, but had little drive/motivation and no idea what I wanted to study/do with the rest of my life [heck, I was 18 years young!]. Long story short, I chose to attend Sonoma State University, not paying much attention to the majors they offered; I remained an ‘undeclared major’ for two years. I checked off GE requirements left and right, amongst a few too many useless P.E. and dance classes. At the end of my fourth semester, I was still undeclared, though not undecided. I had done a little research, and found that another California State University offered my dream major: Food & Nutrition Communication. Though, I had developed lasting friendships and thrived with the support from my nearby family, I ‘checked out’ of SSU and headed east. This decision took some guts, but I knew I wasn’t going to find something like what Chico State offered just anywhere. CSU Chico was actually one of the schools I applied to as a senior in high school, but declined their acceptance for another reason.

So, here I am today… somehow starting my fourth year of college. It hasn’t always been easy – I’ve had my fair share of road blocks – but I’ve learned one thing about myself: perseverance. When the going gets tough, I just keep going. Though I will not earn my degree in four years, I don’t believe the extra year it took me to ‘figure out my life’, and change locations/schools in the process, will have any detrimental effects of my healthy future.

Gosh, I could blab for six more hours [can you say gym adrenaline!?], but you wouldn’t want me to do that. So… just a few things:

Life from now until mid-December looks a little like this:

Human Physiology + lab

The purpose of this class is to provide students with sufficient knowledge of human physiology in the hope that each person will wish to become an informed and aware health care consumer or provider. This does not merely include knowledge of vocabulary, but more importantly, it requires an intellectual facility with physiological principles such as negative feedback, synaptic transmission and active transport.

Human Nutrition

Physiological and chemical roles of proteins, lipids, carbohydrates, minerals, vitamins, and water in the functioning of the body. Factors affecting the digestion of foods, use of nutrients, and the body’s need for nutrients.

Science of Food + lab

A study of the physical, chemical, and microbiological aspects of foods; the function of and changes in components during preparation and processing of foods.

Intro to Foodservice Administration

Study of management tools and practices ranging from conceptual to applied as they relate to all aspects of the field of nutrition and food sciences.

There will be a lot of school snacks, such as:

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raw veggies.
fuji + cheddar cheese.

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dried apricots + dark chocolate almonds.
PURE bars are yumm-y!

 

And there will be even more trips to the WREC for some mind ease:

  • 2 mi. indoor track run [mile #1 @ 8:20]
  • 60-minute WRECPump!! <3

 

Crazy week ahead of me, but I have an epic weekend to look forward to…

Peace, Love + Healthiness,

Hillary

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