Travel Tip Tuesday was not working out.
I’ll give you a moment to absorb this devastating news.
Even though I travel a lot in my mind, that doesn’t mean that we actually take enough trips for me to try out new tips that I find. Originally I had planned on taking many more trips this year, but as luck would have it (good luck, not bad) plans have changed. Surprise.
A few months ago a reader (ok, she’s been my friend for years, but it sounds a lot cooler to say “a reader”) suggested that I post some of my recipes in a series called “Tasty Tuesday.” At the time, I was stuck on making Travel Tip Tuesday work, but sometimes you just have to admit when you’re wrong.
I hate that. I’m glad it doesn’t happen often.
The more I thought about the idea the more it made sense. Cliff and I have been “healthifying” some of our favorite meals for quite some time now. This would be a great opportunity to put them all in one place.
Obviously, there will be recipes that I’ve found as well as recipes that we come up with so for today’s post you’ll get one of each. Just call it penance for getting rid of Travel Tip Tuesday. I know you all loved it so. 😉
Hopefully, this will also help me actually try new recipes each week. I have about, erm…hmm…a million or so recipes that I need to try.
The first recipe is courtesy of Nicole over at A Dash of Compassion. I am completely obsessed with these little nuggets of deliciousness. Nicole calls them Raw Cookie Dough Bites, but they remind me more of a soft granola bar, just in ball form. I’ve made a batch (or two!) every week for about a month now. My only complaint is that it can be a little pricey because of the almonds and walnuts. I’m definitely loading up on the next trip to Sam’s.
Raw cookie dough bites
- 2/3 cup raw almonds
- 2/3 cup raw walnuts
- 2/3 cup raw oat flakes (see note below)
- 1/4 tsp ground cinnamon
- 1/8 tsp sea salt
- 1/4 cup raw agave nectar
- 2 tsp pure vanilla extract
- 3 Tbsp dark chocolate chips
- In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
- Add the agave nectar and vanilla and process to combine.
- Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
- Roll the cookie dough into balls about 1 tbsp each (wet your hands if the dough is too sticky) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.
The second recipe is something I devised this evening. Today was the last day of our “No Restaurant Month.”
Today was also my supervisor’s last day on our team.
This meant a party.
With one of the most awesome all-you-can-eat breakfast buffets I’ve ever seen.
drooling over seeing everyone’s plates I was determined to have a breakfast component with tonight’s dinner. I couldn’t decide between eggs, pancakes, or fried potatoes. I had put a tenderloin in the crock pot before work so when we walked in this afternoon, it was a no-brainer that we wanted that as well.
So potatoes it is!
Oven Fried Skillet Potatoes
- 3 russet potatoes
- 1 small sweet onion
- 1 Tbsp EVOO (really only needs a 1/2 Tbsp)
- 1/2 tsp garlic seasoning
- 1 tsp season salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- Preheat oven to 400 degrees
- Rinse and dice the potato and chop up onion.
- Put potatoes and onion in bowl and toss in oil. Add seasonings and mix well.
- Evenly spread potatoes on a lined cookie sheet and bake for 15 minutes.
- Stir potatoes and bake for an additional 10 minutes.
- Broil for 2 minutes (or until desired crispiness is achieved)