Energy Balls- Bites of Joy

We’re told to not set goals in an if-then mindset. Once I weigh this/get this promotion/buy this/ get married, I’ll be happy. For most things, I agree.

But the rules are broken for my recent purchase of a food processor. That DID make my life easier, happier, and I AM making all of the recipes I said “one day” to before. I’m in love and I don’t care who knows it.

These were meant to be peanut butter brownie bites, but I got feedback (from one of the 15 coworkers that devoured these) that the date and PB combo made it taste like a PB&J sandwich.  51Rz319kCLL._SY355_Uncrustables needed a face lift anyway. Welcome to 2018, kiddos.

Most importantly, one coworker, who is looking for me to help him be healthy described them as Bites of Joy, which took the cake in my book. Especially to my skeptical manager’s praise of “much better than I expected.”

Most importantly, here’s how you make them. And just like all the blogs that drove me crazy for years, I can only speak to how to make them with a food processor. You could try out a lot of almond chopping and date crushing, but I can’t make any guarantees.

ingredients bites

INGREDIENTS:

  • 2 cups raw almonds
  • ~20 medjool dates, or use the full pack from Trader Joe’s like I did and skip the counting
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1 tbsp maple syrup
  • 1/4 cup mix ins: I used cocoa nibs and chia seeds
  • Sprinkle of sea salt

DIRECTIONS

  1. Put almonds into food processor, grind until they are finely chopped like an almond meal
  2. Add mix ins, cocoa powder, peanut butter (disperse this as much as you can) salt and maple syrup
  3. Pit dates (I just pulled the pits out) and add to mixture. Run until they are finely chopped and blended with all other ingredients.
  4. Take out and form into balls, and enjoy! Keep in fridge for best results.

Enjoy!

Advertisements

Mother’s Day- Inspire the Woman, Impact the World

I love Mother’s Day for reminding myself and others to reflect on the powerful and supportive mothers and mother figures in our lives. For my mom, that was done through bridging our Minneapolis-Milwaukee gap with a phone call this morning, and a card en route (and taking its sweet time if I may say). But this year, that’s not all this holiday means to me.

While my mom will always be the Queen of my Mother’s Day, today, I was also reminded of the powerful and supportive female-driven communities I am a part of and have access to. For me, the last week was like a drum roll to Mother’s Day.

inspireSunday afternoon brought me back to my sorority chapter house for our monthly Executive Council meeting, on which I serve as the Philanthropy Advisor. While the meetings aren’t known for their brevity; for me, the time flies. I become consumed by the energy in the room and the vibrant conversation– the main topics and the side conversations I can’t help but start.

This time, I was most struck by the impact the chapter women have on our community. There are collegiate women serving the country through National Guard, they are in the marching band, orienting new students as welcome week leaders, and running student groups across campus. While it’s no longer our key phrase/slogan, I was reminded of the words, “Inspire the Woman. Impact the World.” I love this phrase, this mission statement for not being an if; then. It’s absolute. It’s not a goal, it’s a reality in this very moment.

The next night, the External Affairs team at Comcast offered me a seat at the Girl Scouts: Women of Distinction dinner and benefit. Once there, my guilt set in as I realized the breadth of this organization; and while I was able to rise under the preset of “once a Girl Scout, always a Girl Scout,” I knew elementary-Sarah didn’t even skim the surface of the opportunities available.girl scouts

I heard similar values I associate with my sorority being echoed by Girl Scouts ages 16 to 70. GIRL now stands for Go-Getter, Innovator, Risk-Taker, Leader. I can only imagine how my outlook, experiences, and priorities would have shifted if those were elementary-Sarah’s guiding values. If that was how I described myself, and even more so, if that was how I described the girls around me.

Girl Scout CEO, Sylvia Acevedo, shared her own story of refusing to choose between earning the baking and science badge, and pursued them both. Despite being told by a college counselor, “Girls like you don’t go to college,” she went on to be one of the first Hispanic female rocket scientists.

girl-scouts-ceo1.jpg

Thursday, I was invited to fill in for a coworker at the YWCA luncheon, and didn’t even check my calendar before accepting. By attending, I was able to sit at a table of driven Comcast women and listen to speakers from all different walks of life speak to the impact YWCA has had on them. ywca1.jpg

After Alicia Keys’ “Girl on Fire” perfectly welcomed her to the stage, Kim Nelson, former Vice President at General Mills, shared this powerful sentiment with us,

“My hope for my daughters, for all of you, and for myself is that each of us wake up everyday and live as women of power. Confident, courageous, and intent on empowering ourselves and others to change the world for better.”

medal1.jpgThe week ended with two sponsored events of Jessie Diggins, the Team USA Gold Medalist Cross Country Skiier. Even though I was taking my self-proclaimed job of photographer and videographer very seriously, I couldn’t help being in awe of the number of girls cross country ski teams that came in, together, to meet their idol and inspiration.

They were poised, and prepared with great questions of how Jessie reaches new goals. They sought advice and soaked in every word she gave them. These girls struck me as the type to describe themselves and each others as go-getters, innovators, risk-takers, and leaders.

I saw first hand, they’ve been inspired. They will impact the world.

IMG_5587

Butternut Squash Curried Soup

There comes a time for everyone to face their fears. Mine is cutting squash and getting things out of the sink drain/garbage disposal. Apparently I’m the only one who does the latter, because it’s obviously not a foolproof plan.

But people everywhere are somehow cutting butternut squash, and living to tell the tale with all ten fingers. It’s inspiring. I make spaghetti squash in a crock pot to avoid this, but buying frozen butternut squash wasn’t cutting it.

So after the advice of many brave souls, I bought butternut squash (with no plan or recipe) and put it in the oven (whole) at 400 for 10 minutes before attempting any chopping. Magic.

unnamed

That brought me to this what-do-I-have-in-my-cabinet soup. It was completely random but filling and delicious. Hope you enjoy!

INGREDIENTS

-1 butternut squash, chopped
-1 sweet potato, chopped
-1 1/2- 2 cups of (cooked) quinoa, I used tricolor from Trader Joe’s. You’ll need just 1 cup uncooked
-4 cups vegetable stock
-1 can diced tomatoes
-1 tbsp curry paste
-1 can coconut milk
-5 shakes curry powder
-3 shakes cumin
-1 tsp ginger garlic paste
-1 tsp sesame oil

DIRECTIONS

1. Bake whole squash at 400 for 10 minutes to soften (option to do this with sweet potato as well)
2. Chop squash and sweet potato as shown above
3. Place veggies in soup pot and add broth. Cover and simmer for 15 minutes. Stir occasionally.
4. Make 1/2 to 1 cup (dry) quinoa in separate pot in the meantime
5. Add curry paste, tomatoes, coconut milk to soup pot and start to mash potatoes and squash. Simmer for 10 minutes.
6. Mash squash and sweet potatoes again to desired consistency, or remove from pot and blend if you want it super creamy. I prefer some texture.
7. Add curry powder, cumin, ginger garlic paste, and sesame oil.
8. Stir and serve!
Yields ~8 servings

unnamed (1)

Superbowl Sunday Veg Buffalo Dip- 2 Ways!

I’ve been a vegetarian for almost 9 years, and people always ask me if there’s anything I miss. To their disappointment, I always say no, and that it’s such a habit, I forget it’s an option.

And then this time of year in the #BoldNorth rolls around. Minnesotans. love. buffalo. chicken. dip. It’s in every crockpot at the tailgates, holiday parties, and you best believe it will be at Superbowl Sunday. And I’m jealous.

So here we are, the first recipe is vegetarian buffalo dip for the guests that don’t want to be eating bird food. Focus on mentioning there’s cheese, keep quiet about the cauliflower.

Health nuts, keep scrolling for the vegan/paleo buffalo cauliflower hummus that is dairy free, gluten free, and still adored by regular food people like my coworkers.

VEGETARIAN BUFFALO DIP

unnamed (15)

INGREDIENTS
1 head cauliflower, chopped into florets
1 tbsp olive oil
1/8 tsp salt
4 ounces cream cheese
1 cup plain greek yogurt
1/2 cup Frank’s buffalo sauce
1 tbsp ranch seasoning
3/4 cup shredded mozzarella cheese
Sliced green onion
Carrots, celery, and/or chips and crackers for serving

INSTRUCTIONS

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets with olive oil, salt and pepper on baking sheet. Bake for 15-20 minutes, or until tender and slightly browned. When cauliflower is done, lower oven temperature to 350 degrees F.
  3. Add roasted cauliflower to food processor and pulse until finely diced. Add cream cheese, yogurt, hot sauce, ranch seasoning and 1/2 cup mozzarella to the food processor and pulse until smooth and creamy.
  4. Transfer cauliflower mixture to a baking dish. Top with remaining mozzarella and optional blue cheese. Bake for 25-30 minutes, or until mixture is heated through.
  5. Remove from oven and garnish with sliced green onion and serve with carrot and celery sticks and/or tortilla chips.
""VEGAN/ PALEO BUFFALO HUMMUS
ingredients
INGREDIENTS

1 head cauliflower, chopped into florets
Sea salt/ himalayan salt and cracked black pepper to season califlower

1/3 cup tahini
1/3 cup olive oil
1/2 cup Frank’s buffalo sauce
1/4 cup lemon juice
Sliced green onion (optional)
Carrots, celery, and/or chips and crackers for serving

INSTRUCTIONS

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets with olive oil, salt and pepper on baking sheet. Bake for 20-25 minutes, or until tender and slightly browned.
  3. Add tahini, olive oil, cauliflower, buffalo sauce, and lemon juice to food processor (blender in my case) and pulse until smooth and creamy
  4. Mix in sliced green onion if you’d like
  5. Transfer cauliflower mixture to serving dish. Sprinkle cayenne pepper on top. Cool and enjoy!
dip
Perfect for our arctic Minnesotan Sundays!

Armenian Stuffed Zucchini

“Is this a monthly thing or something?” my workers asked me as I shared my casual plans for an Armenian dinner with friends.

Yes, yes they are. For about 6 months, my roommates from my time studying abroad have committed to planning the next month’s plans while we’re together. It makes managing crazy schedules and multiple priorities, well, manageable.

If you’re late to the party, catch up on the first three “cultural dinners” that preceded this one.

Come Thursday, I was given a few options for my contribution to our Armenian dinner, but my scrappiness prevailed, and the zucchini’s I needed to use up because the new focus.

Turns out, Armenian Stuffed Zucchini is a thing…

INGREDIENTS (yields 6 stuffed zucchinis, good for 4 people as a side)

-3 Zucchinis, the wider the better
-1 can chickpeas
-1/2 cup kalamata olives
-1/2 cup crumbled feta
-1 medium onion
-1 small can tomato paste
-1 tomato

unnamed (5)

PREPARATION (15-20 minutes)

  1. Cut zucchinis in half and core each half, not puncturing all the way through so it can hold the stuffing.
  2. Chop onion and sautée with zucchini “insides.”
  3. Pour chickpeas, feta, and olives into seperate bowl and mash to a stirrable mixture
  4. Once onions and zucchini insides begin to brown, add in tomato paste and bring to simmer
  5. Take off heat, and stir into the mashed chickpea mixture
  6. Chop tomato and set aside for final topping

COOKING (40 minutes)

  1. Preheat oven to 350
  2. Stuff zucchinis with filling to the brim, you should have some stuffing leftover
  3. Place leftover stuffing at base of narrow pan- I needed the zucchini to be close together to help keep everybody standing and fillings in tact
  4. Bake at 350 for 40 minutes, vary if zucchini is preferred crunchier/more well done
  5. Add chopped tomatoes to the final dish, and serve!

I promised myself my “pan picture” would turn out better than one’s I saw online, but I’m not sure it’s possible. Now it’s your turn to try!

If you need help convincing to host an Armenian dinner, please see below…

 

The Best “Say Yes to the Dress” Signs

Two years ago today, I wore the proudest title of “Maid of Honor,” as I entered Posh Boutique in Minneapolis to help my best friend say “yes” to her perfect dress.

About two days before the trip, inspiration struck, and I decided this event needed a little extra spice.

Screen Shot 2018-01-23 at 9.37.02 PM.png

I designed these signs to be a constructive way for everyone in the group to give feedback, without any negativity, such as a low score on a 1-10 scale.
I made the template for the signs, just by googling and inserting the various emojis. Once printed, I pasted them onto half sheets of scrapbook paper that corresponded with the sign. Everyone attending should have all 4 signs.
Here’s how I explained the scale:

Doesn’t do you justice: This might be a boring dress, or not playing up their best features. The sleep emoji says it all

How Pretty!: This is a pretty dress, but it’s not necessarily what the sign holder sees having the wedding day “wow.” It’s like when all you have to say about someone is that they’re “nice”
Gisele, is that you?: This is a fun sign to tell the bride they are bringing it in this dress. It might be flattering, sexy, beautiful, or they may be carrying themselves extra confidently in this dress.
Absolutely stunning!: The bride emoji says it all- this sign shows the bride you can see her walking down the aisle in this dress.
I hope you enjoy this as much as we did. I consider myself a Maid of Honor for life, so I can’t wait to live vicariously through all of you who try this!
Happy shopping 🙂

Scrappy Banana bread

If you’ve ever wondered why this blog is called S is for Scrappy, I’d love to help you out. Well, S is first and foremost for Sarah. But my scrappiness is something very inherent to everything I do.

Some would make a nice banana bread as a kind gift, maybe when hosting others, or as fuel for a blog post they’ve had planned out.IMG_5405

Scrappy is whipping up banana bread because your boyfriend brought it to your attention that if you lose the cap for the maple syrup, you can’t just put it back in the fridge capless, like an animal.

This bread and post was also inspired by 3 VERY ripe bananas patiently waiting to be used. Even though I negotiated with myself that if I bought bananas they couldn’t go brown and be banished to the freezer with a rebrand of “smoothie bananas.” Scrappy.

So, I thought to myself, what can I make that uses bananas and maple syrup that won’t be sugar central. The healthy banana bread searches began.

Seeing as I am no Betty Crocker, I looked to Cookie and Kate to make sure the end result would be in a bread formation of some kind. With some changes, here’s what I was working with:

INGREDIENTS

  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup (honey can be used)
  • 2 eggs
  • 3 ripe bananas mashed, I left mine kind of chunky for a different taste/texture
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon cinnamon, plus more to swirl on top
  • 1 teaspoon baking soda
  • 1 teaspoon maca powder (optional)
  • 1 ¾ cups whole wheat pastry flour (or regular whole wheat flour)
  • ¼ cup almond milk (I use unsweetened vanilla, but milk of any kind will do)
  • 1 cup chopped pecans- option for any other mix in

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
  2. In a large bowl, beat oil and syrup together. Add eggs and beat well.
  3. Stir in bananas and milk. Then stir in the baking soda, vanilla, salt, maca, and cinnamon.
  4. Switch to a big spoon and stir in the flour, just until combined. If you’re adding pecans or any mix-ins, gently fold them in now.
  5. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. Run the tip of a knife across the batter in a zig-zag pattern for a fun marble effect.
  6. Bake for 55 to 60 minutes. If you check with a knife, it should come out clean, but my chunky banana approach made that a bit tentative. Let the bread cool in the loaf pan for  at least 5 minutes.

IMG_5411

While I am not committing to Whole 30 or any specific challenges this January, I am striving to be very conscious of my sugar intake. It’s amazing what a downward spiral having any traditional desserts (even in moderation) can be for me in sugar cravings.

With the sweetness of the bananas and pure maple syrup, I’m really not sure why anyone bakes with normal sugar. This was so satisfying in every way! I loved the maple flavor and bites of banana chunks, but that approach did make it more crumbly if that’s a concern of yours.

Moral of the store, if I can bake this, so can you. Looking forward to having this as a guilt-free snack, dessert, or something to bring to the yoga studio for when I am teaching multiple classes and need some sustenance.

Enjoy!