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Posts Tagged ‘single serving’

We were blessed with not one, but TWO days of perfectly fluffy snow to play in over the weekend! Without too much hesitation (It was only in the single digits) Evan and I put on a few layers and loaded up the car with our skis and poles.

XC Skiing January '14 -4We made our way to the local fields where some of our friends had already laid down some nice tracks.

XC Skiing January '14 -2No paw prints here…much to the dogs’ dismay they were not invited along on this adventure. Denali has a history of running away while we’re cross country skiing so he’s lost privileges. Poor King has to suffer for it, but that’s a small price he pays for having a brother. We do the best we can, what can I say?

XC Skiing January '14Cross country skiing is such a new sport to me since I’ve only ever been a handful of times. Even though I’ve had my own pair of skis now for 4 season they’ve only really been used as many times. Needless to say, I only wiped out once.

XC Skiing January '14 -3It proved to be a fantastic workout. I enjoyed it, but the best part about cross country skiing is always peeling off all your wet layers afterward.

Homemade Hot ChocolateOn second thought, it might actually be snuggling up in some blankets with a piping hot cup of hot chocolate especially if it’s homemade!

Homemade Hot Chocolate 3

Vegan & Sugar-Free

This recipe uses only 3 ingredients! It’s almost as easy as making those preservative-laden packets of instant hot cocoa. It makes a single serving. No worries though. If you have an army of snow bunnies simply multiply each ingredient by the number of bunnies.

  1. 1 cup dairy-free milk of choice (I used Suzie’s Quinoamilk Beverage, Plain Unsweetened* This product does not have the carcinogenic food additives carrageenan and “natural flavors” like most other dairy alternatives.)
  2. 3/4-1 tablespoon raw cacoa cocao powder
  3. 1 tablespoon honey (or agave for vegan)

Heat the milk in a saucepan on low for about 5 minutes. Add the cocoa powder and sweetener of choice. Stir until all lumps and stickiness have dissolved, about 5-8 more minutes. And serve.

*I, Laura Decker, am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com (i.e. so I don’t starve to death.) That being said, I do personally use and LOVE this product!!

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Rosemary Chickpea Veggie Wrap

This vegetarian/vegan wrap is not just for hippies. It packs a surprising amount of protein with the addition of sunflower seeds and chickpeas. The unique combination of ingredients including lemon juice, rosemary, and dijon give a fresh, flavorful spin on veggies.

Serves: 1/Prep & Cook Time: 15 mins.

1 Large Whole Wheat Tortilla

2 tsp Grey Poupon

1 Slice Onion chopped

2 Cups Spinach

2/3 C. Summer Squash (or zucchini) chopped

4 oz. Mushrooms sliced

1 Small Garlic Clove minced

1/4 tsp. Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 Lemon Wedge juiced

2 Tbsp Sliced Black Olives

1/3 C. Chickpeas drained and rinsed

1 Sprig of Rosemary chopped (scissors work best)

1 Tbsp Hulled & Salted Sunflower Seeds

Dash of Pepper

In a medium fry pan sautee onions, mushrooms, and summer squash in the extra virgin olive oil until just barely cooked.

Meanwhile, spread Grey Poupon on tortilla.

Add balsamic vinegar, lemon juice, chickpeas, olives, garlic and rosemary. Cover for a few minutes until spinach has wilted.

Scoop veggie mix onto the center of prepared tortilla. Sprinkle on sunflower seeds and pepper.

Wrap tortilla by folding in the sides first, then folding over the entire wrap in half. Support the sides while tucking and rolling the top edge under and around the filling. Cut wrap in half.

Snap photos if you’re a foodie blogger, and enjoy.

Nutritional Info

Calories: 404
Total Fat: 14 g
Cholesterol: 0.0 mg
Sodium: 1,097 mg
Total Carbs: 57g
Dietary Fiber: 12 g
Protein: 16g

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