Things I Eat When It's Hot

1. Chia Pudding

1 banana

1 cup almond milk

3 tbsp. chia seeds

1 tbsp. maple syrup

1 tsp. vanilla

Add all ingredients to a Vitamix (or any ol’ blender) and mix until smooth. Pour into a bowl and top with fruit. I usually eat it right away because I tend to like things runny—I’ve been known to microwave ice cream to achieve optimal runniness. But if you want a thicker consistency, refrigerate it for at least 20 minutes before topping with fruit and enjoying.

2. Avocado-Lime Toasty Things

I used to love Hint O’ Lime Tostitos. I’m pretty sure they still exist, but this little creation is better, healthier and easier than going to the store.

1 brown rice tortilla

½ avocado

juice of half a lime

ground sea salt

Toast the tortilla until crisp. Top with the avocado (diced or mashed), douse with lime juice and sprinkle with sea salt. Cut into wedges for ease of eating.

3. Black Bean, Celery, Avocado, Sun-Dried Tomato Bowl

I’ve made multiple variations of this. Sometimes I use chickpeas instead of black beans. Sometimes I add green beans or any other crunchy vegetable we have on hand. And when it’s cooler, I toss in some sweet potato. I alternate between lemon and lime juice with no real method—just whatever I’m in the mood for/is available/is going to facilitate getting this food into my belly ASAP.

Some black beans, rinsed and drained (maybe ¾ of a can)

A few stalks of celery, diced

Half an avocado, diced

Some sun-dried tomatoes (maybe ¼ cup or a little less)

Juice of half a lemon

Combine all ingredients and eat.

4. Asian Stir-Raw

This one is adapted from my new favorite cookbook: “Crazy Sexy Kitchen” by Kris Carr and Chad Sarno. We’ve been making tons of stuff from this cookbook, but have been slacking on the picture front. We’ll get better.

¼ cup EVOO

1 tbsp. gluten-free tamari

1 tsp. toasted sesame oil

1 cup orange juice

½ cup gluten-free miso (we use South River Chickpea Miso)

2 tbsp. grated fresh ginger

3 cloves garlic, minced

Broccoli florets (from a few bunches, maybe 2-3 cups-worth)

1 red bell pepper, diced

4 (or so) medium carrots, cut into match sticks

2 Portobello mushrooms, de-gilled and diced

1 cup snow peas

½ cup chopped cashews (I’m totally guessing on the quantity on this one. We added just enough to top the Stir-Raw off with some crunch.)

Quinoa (optional)

1. Combine EVOO, tamari, sesame oil, orange juice, miso, ginger and garlic in a blender and mix until smooth. Pour into a large bowl.

2. Dump the broccoli, red bell pepper, carrots, mushrooms and snow peas into the bowl with the sauce. Stir well and let the mixture marinate for at least 30 minutes.

3. We served the mixture atop quinoa and topped with chopped cashews.

_______ in a ________

If celery with peanut butter and raisins = ants on a log, then dates with peanut butter and chocolate chips must be….turds in a boat?

This is my new addiction go-to dessert. For a pre-workout variation, skip the chocolate chips.

1. Cut the dates in half, pulling out the pit.

2. Spread a dollop of peanut butter (homemade peanut butter or other nut butter is best) on each half date – enough to fill the boat.

3. Place a few chocolate chips on each section, and enjoy!

Quinoa and Wild Rice Salad

I usually think of quinoa salad as more of a summer dish, but this is perfect for that oh-my-God-I want-spring-NOW season that people in other parts of the country call “March.” Perhaps it’s because the fresh fruitiness of the grapes is tamed by the deep nuttiness of the walnuts and wild rice. Or not. Whatever. It’s delicious.

(Inspired by Eating Well)

¾ cup wild rice

½ cup quinoa

¼ cup EVOO

¼ cup balsamic vinegar

black pepper (2 cranks of the pepper mill)

seedless red grapes, halved (a whole bunch of them, maybe 3 cups)

3 stalks of celery, diced

1 can black beans, drained and rinsed

heaping ½ cup chopped walnuts, toasted

1. Combine wild rice and 1 ½ cups water in a medium saucepan. Cook until the rice is tender and the water is gone, about 45 minutes.

2. In small saucepan, combine the quinoa and 1 cup of water. Cook until it’s done, about 15 minutes.

3. Whisk oil, vinegar and black pepper together in a small bowl.

4. In a large bowl, combine wild rice, quinoa, grapes, celery, black beans and toasted walnuts. Toss with the dressing. Serve slightly warm.