Nori Seaweed Wraps with Sprouts and Avocado

Posted on March 21, 2014 by Sarah

I don’t know about you, but I like sushi. You probably know I like sushi from my post about Sushi Salad, but sometimes I can’t help repeating myself.

I’m not sure if the kind of sushi I like is technically 100% authentic sushi, but I don’t think it get’s much better than smoked salmon, cream cheese, and avocado – with pickled ginger and wasabi, of course. It doesn’t hurt to add some cucumber in there, too, and maybe some carrot for crunch. My, oh my, that’s good!

I’m not sure why I started off with that sushi rant, except that I’m thinking about seaweed and avocado and the other good things you can make with said ingredients.

I’m sharing this recipe, or idea rather, that a good friend shared with me, ’cause I think you need it in your life.

Sometimes, we landlubbers just need to eat some seaweed in order to get a taste of the ocean and remember what it’s actually like to dip our toes in the foamy salt water and breath in the smell of fish and sea and sand. Ah, I miss it!

Nori Wraps with Sprouts and Avocado

Toasted Nori Seaweed Sheets (You should be able to find these in the Asian section of your grocery store.)
cream cheese
low-sodium deli turkey, or sardines if you really want to go “ocean”
sprouts – I use radish, but alfalfa sprouts from the store would be just as satisfying
shredded carrot
avocados

Spread cream cheese on one edge of a sheet of nori. Top with remaining ingredients. Roll up tightly and use a little water to seal the end. Repeat until you aren’t hungry any more. It’s that easy!

These pack well for lunches, afternoon snacks, or pre or post-workout meals (depending on your workout philosophy.) Also, the filling possibilities are endless. But you already figured that out, didn’t you?

My readers are just smart like that.

Sharp Cheddar Cheese Crackers

Posted on March 13, 2014 by Sarah

I’m not sure what it is about me and grocery shopping, but it always makes me hungry. Not the hungry-for-anything kind of hungry, the I-NEED-cheese-crackers kind of hungry. I scan the shelves…Annie’s cheese bunnies? Cute, but never enough cheese. Late July’s buttery crackers sandwiching cheese spread? Still not enough cheese. I want Cheez-its kind of cheesy, only healthy.

Is that too much to ask, world?

Apparently, it is, so I came home and made my own.

I think you’ll agree that they are better than anything you can find at the store.

I posted this recipe on my Instagram (I finally joined…and shocked my brothers in the process! I’ll be posting short recipes and food inspiration for you over there, so give me a follow if you feel so inclined @cheffingitwithstiritup .), but when a friend asked me to do a post about it, I didn’t hesitate. Can you have too many cheese crackers in your life?

Sharp Cheddar Cheese Crackers

1/4 c. coconut flour
4 oz. shredded extra sharp cheddar cheese – I used Calbot’s
3 T. butter
dash of garlic powder
dash of paprika
as much fresh ground pepper as you please

Combine all ingredients in a bowl and blend together with your hands (or use a food processor) until it looks like this…

Yes, it’s crumbly, but you should be able to squeeze it into balls. If not, add another tablespoon of butter. Form into balls and place on parchment paper.

Press the balls flat using your finger tips to get them as thin as possible.

Poke holes in them with a fork or toothpick. Bake at 350 degrees for 12 minutes. Turn the oven off, crack open the door and let them sit in there for about 5-10 minutes to get nice and crispy. Remove from oven, let cool, and enjoy!

Ambrosial Brownies ~ Easy & Grain-Free

Posted on March 25, 2013 by Sarah

First things first folks, a note on the title…

I was going to call this recipe Decadent Chocolate Brownies, but, on a whim, looked up the word decadent in the dictionary. See, I have this tendency to throw words out there that I’ve heard all my life. I know the context they <usually> are used in and the general idea behind the word, but sometimes I’m surprised when I look them up. Well, decadent was one such surprise and, since I didn’t want to deceive my readers into thinking I’m giving them a recipe for brownies that were in “the process of falling into an inferior condition or state, deteriorating or decaying”, I chose a more appealing word and one that doesn’t so readily come to mind, or didn’t until today – ambrosial. The definition is a favorable fit for these chocolatey brownies – “exceptionally pleasing to taste or smell; delicious or fragrant. Worthy of the gods; divine.”

So there you have it!

I don’t believe you’ll find an easier recipe for brownies, so without further ado I bring you…

Ambrosial Brownies

1 c. butter or coconut oil

1 c. sucanut, organic cane sugar or coconut palm sugar

1/2 c. unsweetened cocoa powder

3 eggs

1 T. vanilla

3 T. coconut or almond flour

1 c. chopped nuts (optional)

1 c. dark chocolate chips (optional)

Heat oven to 350 degrees.
Melt butter in a medium sized sauce pan. Remove from heat and add sugar, cocoa powder and vanilla. Whisk until smooth.
Add eggs and beat to combine. Stir in nut flour and then nuts and chocolate chips.
Pour into a buttered cast iron skillet, 12 muffin cups, or a 9×9 casserole dish. (For easy greasing, place a small amount of butter in your dish and put in the heating oven for a few minutes until the butter starts to melt. )

Bake the skillet sized pan for 20 minutes.