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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Simple Salmon Salad

At the ripe old age of 25, it seems I can't go a week sitting at an office desk with out walking away with some gripe about sitting all day, a grumble about having a stiff back, or whining about feeling tight. True story: I once went to Urgent Care because I was worried something in my back was seriously messed up 😳 Thankfully, they told me I probably just had a micro-tear in a muscle, and would be just fine. It's possible they were just being nice and trying to give me some credit, when they actually saw nothing wrong. 🤔 (Well, that was embarrassing to admit! Moving right along.)

After that little stint, I realized I really just need to commit to treating my spine better. 

First, I set a reminder on my work computer to work at a standing desk every day at noon. It was a cute attempt, but with in two weeks the alert became nothing more than a pesky piece of dust on my screen, which I would wipe away with a single strike of my track pad. "I'll stand later, when I'm less busy" (yea right). 

So the next thing I did was promise myself I would go to yoga once a week for the next two months. That's it. Once a week. Not long ago, when I was much more dedicated to yoga as a practice, yoga once a week would have been laughable. But we all evolve, right? And as I found new activities, I found I did yoga less and less. Daily practice diminished to weekly and then weekly diminished to "I'll just do some yoga at home in the living room" which almost always turn into "Ohhemmmgee, I had no idea there were so many dust bunnies under the couch! I need to clean them. NOW." and, well, there goes yoga practice. 

But this time, I kept my promise to myself: once a week for two months. No less (and I'll admit it: no more). What a difference it makes! By week 4 I was already telling Oliver I could feel the difference. The deep, impossible to massage or stretch tightness that I was experience week-over-week? Gone. It feels miraculous but it was really just a commitment. 

By week 5 I was really struggling to convince myself to go. By week 6 I was convinced I might go twice in one week. This is week 7, and we'll just have to see what happens. When my 8 week stint is up, I'm going to try hard to keep up my once-a-week pace going. If a skip a week here or there it's ok, I'll just tell myself to jump back on the train. 

Do you practice yoga? What does it do for you? What keeps you committed?

If you like this recipe, you might also like my tuna power salad recipe! 

Simple Salmon Salad

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

I prefer salmon salad over tuna salad, as it has more flavor.

Serves: 2   |    Total Time: 10 active minutes

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Ingredients:

• 1 six-ounce can of salmon
• 3 tablespoons mayo OR greek yogurt
• 1 tablespoon dijon mustard
• 1 stalk celery, chopped into small pieces
• 1 tablespoons minced onion
• 1 dash granulated garlic
• Salt & pepper to taste
• Optional: sprinkle of dried oregano or 1 tablespoon minced parsley
• To serve: salad greens, cucumber, tomato, avocado, etc.

Directions:

1. Put salmon, mayo/yogurt, mustard, celery, onion, granulated garlic, and a sprinkle of salt and pepper in a bowl, and mash with a fork until everything is combined. Add optional oregano or parsley at this time, and stir in.
2. Serve salmon salad over bed of greens with your favorite salad add ons: cucumber, tomato, avocado, etc.