Grrrrilled Pizza Party!

Sitting by the fire...

For my birthday, I wanted to indulge. And not in alcohol, but in pizza and cake (cake post coming soon)! I actually indulged in fresh caught Alaska Salmon as well. It didn't sit all that well with me. :(

I know pizza is a huge part of the runners food group, but I just don't eat it anymore! I'm possibly wheat intolerant. Which is sad. I'm still testing it out. All I know is I can actually breathe through my nose when I don't eat it. To be on the safe side, for my pizza, I used an oat crust.

If you've never grilled pizza before, it is very easy, quick and you get that oven fired crunch. It's also a great party idea. Small party idea. Last night we had a couple people over and it was top your own crust. Monday we had a large potluck, and it was bring a dish etc. Anymore than 4-5 people and the grill will either not be big enough, and/or you won't all eat together.

I kind of threw these crusts together, but I was very happy with how they turned out.

Speedy Pizza Crust
2 1/4 tsp Yeast
1 1/4 C Whole Wheat Flour
1 1/4 C Spelt Flour/Brown Rice Flour Mix (any lighter flour will work)
1 C Warm water
2 Tbs Olive Oil
1 tsp Honey
1 tsp Salt
2 Tbs mixed herbs (I did oregano, basil and garlic powder)

In a bowl, mix yeast and honey with wrist temp warm water. Stir until dissolved. Let sit for a few minutes.

In a separate bowl, combine flour, salt.

Make a well in the middle, pour in yeast mixture, oil and water. Stir until loose ball forms. Knead until elastic. Leave in oiled bowl for however long you want. I was busy with other fixin's so it sat for about 30 minutes and doubled in that time! However, you can use this immediately, it does not have to rise.

Once risen, you can divide this into at least 2 very large crusts, I divided into 5 nice thin crusts- the size of my pizza stone. Roll out on floured surface. The smaller they are, the easier they handle on the grill.

Roll out thin, but not too thin... like 1/4-1/2 inch. Lay on a plate, dust with cornmeal/ground flaxseed. Layer with another crust. Repeat.

On the grill:
On preheated/low heat grill, carefully place one crust over low flame. watch closely.. about 3-5 minutes, turn. Cook this side only until done.. not too brown. Remember that once the toppings are on, the crust will cook even more. You do want it done at this point though.

Take crusts off grill. Top with your favorite veggies. Place crusts back on grill. Close the lid. And check every few minutes. The veggies will still be a little on the fresh side, which I personally love. If you have cheese, it will definitely melt quickly. We use the top rack of the grill to keep the crusts from over cooking before the toppings are done. If your grill only has one rack, just watch closely, or pre-cook your veggies a tad.

Voila! Pizza on the grill!

I made the above recipe for my company and hubs. For myself, (trying to avoid wheat/most flours) I made a pizza crust out of oats. I tried sneaking oat flour into all of my little sisters pizza crusts/pancakes/cookies. And until she caught me blending oats, it worked! haha!

Oat Pizza Crust
2 C Oat Flour (can be easily made in food processor/blender)
2 1/4 tsp Yeast (can be made without)
1 C Warm Water
1 tsp Honey
1 Tbs Olive Oil
1/2 tsp Salt
1 Tbs Rosemary, crushed in your hand

In one bowl, dissolve yeast, honey and water.  Let sit a few minutes.

In another stir together flour, rosemary, and salt.

Make a well in the flour bowl, pour in yeast mixture, water and oil. Stir well. The mixture will be really wet. I made the mistake of chit chatting with a girl friend as I made this up and I though.. oh my.. not enough flour.. so I made/added more (which you can tell in the photos-I didn't grind completely). What I wasn't thinking about was that the oats would absorb the water and become a manageable dough.. so what I ended up with was a drier, more crumbly dough that I had planned for, but they taste was still amazing!! The amounts above are correct (or at least close).

Once the oats absorb the water (about 10 minutes), form into a ball, and make as many crust as you can get for the size you want (this makes a good bit of dough, at least 2 medium large crusts-I made 6 small ones).

Layer on a plate being sure to sprinkle cornmeal/ground flax in between each crust to keep from sticking. If your dough is sticky, add more oats. You don't want to put sticky dough on the grill!

I loaded mine with cilantro pesto, zucchini, olives and garlic. I wasn't able to get a photo of mine, but snapped some pics of the leftovers.

Follow the grilling instructions above! Enjoy!

We were lucky enough to have fresh canned basic tomato sauce (like paste.. but not so thick) but you can use a can of tomato paste/sauce from the store.. or cook down a bunch of tomatoes (seeded and drained) from your garden, then pureed.

Basic Pizza Sauce
1 C Tomato Sauce (if using paste-add water until sauce consistency)
1/2 tsp salt
2 Tbs mixed herbs (basil, oregno, thyme, tarragon, and garlic powder are classic)
1/2 tsp honey or other sweetener

We added 1 Tbs of nutritional yeast to ours. You can experiment with other add ins such as fruit jam, hot sauce, or molasses/mustard/spices for a BBQ sauce.

Mix well, let sit for a little while to soften the dried herbs if possible. Not necessary though. THis recipe works well for marinara as well, with a few minor adjustments (add chopped garlic, 1 tsp of olive oil, up the sweetener/salt).

Super easy and a great alternative to fresh basil pesto. Cilantro can be easier to find and less expensive.

Cilantro Pesto 
1 bunch fresh Cilantro
2-5 Tbs Olive Oil
2 Tbs ground Almonds
1 tsp Salt
1-2 Tbs Parmesean (optional)

So it basically follows basil pesto (which is basil, olive oil, parmesan, pine nuts, salt and pepper). But, you don't always have pine nuts or basil on hand. I made mine without cheese, and it was awesome! Salt is more to taste, start with less, especially if you add Parm.

Cinnamon Toast Crunch & Cinnamon Raisin Bran~ Gluten Free

Cinnamon Toast Crunch

Did you ever eat those sugary Kellogs Cereals? Maybe you still do? I know growing up we were only allowed to eat Rice Krispies, Shredded Wheat, Corn Flakes, Cheerios and Raisin Bran. If we got lucky charms it was a HUGE treat. And I was caught picking out all of the marshmallows a few times! When I look back the more 'wholesome' choices (or lesser of evils) my mom made us eat, I'm grateful.

However, when living a 'clean' life, eating clean foods,  processed cereals with added sugar, chemical 'crispers', anti-caking agents and milled to death grains do not fit in. You don't have to go raw to have healthier options (think oatmeal/homemade granola/bran and quinoa flakes). But I do have a few raw (well, truly raw if you leave out the maple syrup/extract-but who's keeping score? Still leaps and bounds from frosted flakes). recipes to share. You can bake them though! Trust me, you or whoever you share this with will not know it's homemade or raw. It's that good. Gluten free and EASY, easy, easy.

First off, if you've only had buckwheat in pancakes, or have never had it at all, you have got to explore this amazing 'grain!' It's actually a fruit seed.

It's higher in fiber (per gram) than oatmeal, high in manganese, high in plant lignans and super versatile. The amazing list of benefits here. I think it's the next 'superfood.' I find myself using it more than any other sprouted grain in my arsenal. You will too!

I soak my buckwheat overnight. Then rinse well 3-4 times. and rinse often. Buckwheat is slimy when you soak it.. so you want to rinse well so it will dehydrate fully and get ultra crisp. Here is more info on sprouting/using raw buckwheat. You can let it sprouts until the little tails are just peeking out. After they get longer than that, I find the taste notably 'green,' and not as palatable. 

Going truly clean to some people means no sugar entirely. This can make you feel deprived and less likely to WANT to eat clean, possibly relapsing to processed sugars. It takes practice and over time as your body detoxes of sugar, it does become easier, craving less often. Especially when you ween off with natural sugars. At least, in my personal experience. Maple Syrup is a processed sweetener. I use it for flavor and because I read this. If you want to go ultra clean, sub apple juice as a sweetener or date syrup in any of these recipes, or omit sugar entirely.

Cinnamon Toast Crunch
3 C Sprouted Buckwheat
1/2 C Maple Syrup (or whatever you choose)
2 tsp Vanilla (or 1 vanilla bean scraped)
1 1/2 tsp Cinnamon (or to taste.. easy to over do)

Process all ingredients in food processor until pasty. (alternatively, you can just stir it all together.. no need to break up the groats really). It won't take long and will be rather wet.

Spread this mixture out onto dehydrator trays (or baking tray). If you spread it thin, you can break it up into flakes later. I like to check after 1-2 hours (at 112) and break it up/pinch it into little clumps. Then dehydrate at 104F overnight. I've never baked this.. but I don't see why not. Try 350F for 5 minutes and keep checking. Maybe scoring/clumping up as you go.

No, it's not going to taste just like cinnamon toast crunch, which I believe is sweetened, flavored corn, but it is delicious!

Macaroon Crunch

Macaroon Crunch
1 batch Cinnamon Toast Crunch ingredients
Add:
1/2 tsp Vanilla
1/2 C Shredded Coconut
1/4-1/2 C slivered/chopped almonds

Follow the same instructions.



The following recipe is one of the first cereals I attempted to recreate (although never a huge fan of the real thing) when I first started raw foods. I posted it on Vegweb.com. It's pretty dang good! In my original recipe I added wheat germ and ground flax. I no longer do that.

Cacao Puffs

Cocoa Puffs
3 C Sprouted Buckwheat
3 Tbs Sweetener (optional)
1 1/2 Tbs Cacao (plain cocoa works)
Pinch of Salt

Follow the same instructions! Can be made in clumps or 'flakes.' Process until super smooth for flakes.

This next recipe is not your childhood raisin bran, although I do have a recipe for that to post. It is delicious and a bit spicy from all the cinnamon. VERY crunchy! I make mine on thick side. They double as amazing breakfast crackers for nut butter or fresh fruit. You can spread this thin, make granola clumps, or bake it. Try adding chopped apples, raisins, nutmeg, allspice and cutting back on the cinnamon for an apple cake variation.

Adjust the raisins/cinnamon to your preference.

Cinnamon Raisin Bran

Cinnamon Raisin Bran
2 C Almond Pulp (or ground fine dry almonds)
1/2 C Sweetener
1/2-1 tsp Vanilla
1-2 tsp Cinnamon
1/2 C Raisins

Process all ingredients except raisins.  Pulse in raisins so you get largish chunks. Spread thick onto dehydrator sheet.. D at 104F for 1-2 hours. Score with a pizza cutter. Or make clumps. Then D overnight at 115F. Follow the remaining instructions as above.

For a more traditional bran taste, cut back on the cinnamon, add 1/4 C moistened bran and pinch of salt.

Top these cereals, or an invention of your own with fresh fruit, chia seed etc. and your favorite milk!

Enjoy!!!

Make Your Own Energy Bars!

Coulda made 'em thicker? Hmmmm

Well, you can't have too much food in the middle of the wilderness right? I mean, as long as it's not near your camp. If a bear gets all the goodies I made this week, I'll be seriously bummed. I figured I needed some kind of pick me up/I'm tired/bored snack, possible stand in for breakfast (and I'm already sick of granola because I munched on it all week). I'm used to weighing everything for camping trips. Not having to carry any of this on my back will be awesome! So, maybe I've been getting a little too excited about that. So, maybe I've packed too many avocados, apples and oranges. Nah, I'll just gobble them up on day 1!

Never really got into nutri-grain, heavily grained or sweetened granola bars. But I do remember eating those nature's valley's granola bars as a kid (the peanut butter one!) annnnd I ate peanut butter Clif bars everyday in college. Wow, I was addicted. It was the only flavor I liked. The only flavor without that weird soy aftertaste. And without the crisp this and that. They were in my car, my backpack, sticky wrappers stuck in my books..

While I was traveling I got more into energy chunks (found in your local HFS bulk bins), Kind nut bars and Larabars ( of course, peanut butter cookie was on my list of favorites). They packed nicely into my suitcase/ pocket and I could eat them quickly. Oh yeah, and they were healthy and energizing. If I had two minutes to scarf down some calories, they were my lifesaver!

Small portion of my LARGE mess..

Fast forward to living in Alaska. Yes, we have access to those energy bars, luna, clif bars etc. However we don't buy them because A) even being on the more 'natural' side, they are still a processed food containing more ingredients than neccessary (some of which I can't pronounce or have to look up)... B) we've slowly stepped away from soy the last couple of years (even though we still enjoy tofu and homemade tempeh occasionally) C) they are pricey D) making our own is fun, healthy and it's satisfying every time we wean off a corporate teat. I probably have many more reasons. I'll stop there!

Just look at the back of the label of your favorite bar. Clif for example is pretty darn high in sugar. Yes, I have brown rice syrup in my cabinet, but how much would I myself put into a recipe? And, it's still sugar. And not the only one. Clif also contains barley malt extract AND Cane juice.. 3 types of sugar? At least the sugar in a Larabar for example is naturally occurring/unprocessed (dates, dried fruit). "Natural Flavors" (I'm sorry, WHAT? I hate seeing that on a label.. if it's 'natural' it doesn't need to be 'flavored.' Citric Acid, Absorbic acid, Synthetic fiber (inulin), all things I want to avoid. And I'd love to get into my new war on soy protein isolate.. that will be a whole other post. Protein is a hard subject with athletes. It's been a huge issue for me. I like Rebecca Wood 's(amazing womyn by the way!) take "All protein powders—whether they’re from rice, soy, hemp, egg or whey—are highly processed, shelf-stable ingredients.  Read “shelf-stable” as dead or lifeless. Furthermore, whey protein and whey protein isolate contain toxic MSG!"  It's a difficult thing to give up. There is a lot of information out there. A lot of research to be done. My jury is still out. Your take?

Ok, look at this:
Snickers Candy Bar has 266-280 calories (it depends according to google sources) and 28-30g of sugar.
Coca Cola 150 calories, 39 grams of sugar
Krispy Kreme Doughnut (I couldn't think of anything else!) 10g of sugar!!
Clif Bar (depending on variety) 260 calories, 20+ g of sugar
Is a Clif bar the healthier choice? Yes. I'd say so. Not to rag on Clif bars in particular, just for comparison's sake.

If you eat any of these energy bar products, I'm totally not ragging on you. This is just my personal reasoning for making my own at home!

Today I made a few different 'bars.' The first one is my hubs favorite. I used to make these: the darker ones, they were raisin/cocao and coffee.

Fun tidbit: Raw cacao is at the top of the ORAC list! Read here. Awesome post with all the amazing info on Cocao. Especially awesome for the ladies!!

Can't wait to eat all of these!

Huzbeast PB Energizer
1 C soaked/pitted dates
2 Tbs Cocao (
1/2 C Sprouted Oat Groats (or whole rolled oats)
1 tsp Maca powder (super energizing!)
4 Tbs Peanut Butter (fresh ground or natural.. remember that sugar thing?)
1 Tbs Chia gel (chia already soaked)
1 1/2 Tbs Flax meal paste (ground flax stirred with water)
1/2 tsp wheat germ
1 Tbs Cocao nibs or chocolate chips etc. (optional)

Ok, process it aaaallll together. Taste and adjust as needed. You may need a tad more peanut butter or flax or dates. You should be able to pinch a ball together and it doesn't crumble. Moist, but not sticky or dry.

Pour contents onto wax paper, (or pan) form a ball, then press firmly into a large square and stick in the freezer for 5 minutes or so. This cools the PB back down (it warms up in the processor, even if you don't notice) and helps firm things up. Now cut with a pizza cutter, wrap individually if you like.
EDIT: After a few people made these, they noticed how sticky they are. Mine were oily, but not sticky, so try one of these tips: squeeze your dates of water,  increase oats, try adding more flax meal (or dry meal instead of paste, and thanks to Cyndi on Dailymile.com for this tip: roll the end product in oats, then individually wrap. The oil softens the oats and then the bars are easier to handle! Thanks for al lof your feedback!

They are like peanut butter brownies. Energizing, healthy, protein rich brownies. Oh yeah, and you made 'em yourself! Too cool for school, right?

Just dates, cherries and pecans...

Next up.. 

Supa food for Supa Stars!

Superfood Snickerdoodles
Ok, there is nothing snickerdoodly about this, I was at a loss for fun labels.
I took my favorite basic 'larabar' recipe:

5  Dates (NOT soaked if you are trying to make 'larabars')
1/4 C Dried Cherries
1/4 C Pecans (all soaked unless otherwise noted)
and added:
1/4 C Dried Blueberries
1/2 C Pumpkin seeds
1/2 C Almonds
1 Tbs Chia Gel
1 tsp Flax meal paste (ground flax stirred with water)
1 tsp sesame seeds
1 tsp Bee Pollen
1 tsp Maca powder

I just can't keep things simple. Sometimes, I do. The rest of the time I throw in all the good stuff I can find! Anyway, these are delicious.  Pulse in food processor (or spend two hours chopping by hand). The idea is to have a sticky dough, then dehydrate for 1-2 hours and as the water dehydrates, the flax cements the ingredients together and it's like a cookie. If you do not want to dehydrate, omit the flax and chia gel (dry would be okay) and do not soak the dates. You may need another date. Again, this is approximate, as I add in here and there as needed.

I'd love to hear your own recipes and ideas for energy bars and your take on healthy/natural protein sources. What do you use?

Fresh Greek Veggie Salad & Ginger/Cherry/Almond Chocolate

One of my favorite lunches is a simple, fresh diced veggie salad drizzled with lemon/lime, grapeseed/olive oil. You can really play around with the veggie combos and spices. For valentines, my mother in law sent us a set of different artisan oils and vinegars. One of which is an awesome arbequina, which I've only had in restaurants. I love to invents salad dressings, and this gave me even more ideas. There is an amazing blueberry balsamic in the set, and I just use it alone, too perfect to add anything to! Anyway.. if you love to play around too, you may like this salad (or have already invented it on your own)! The recipe itself is from a moosewood (the cafe not mollie katzen) cookbook... the Cook at Home one I believe. I've made it so many times, I just throw it together now. This might now be the exact recipe, but this is how I make it:

Fresh Greek Veggie Salad
1/2 cucumber (scrape out insides) dice
1 tomato dice
1/2 red onion dice
3-4 cloves garlic crushed (I love garlic- this may be strong)
1/2 red pepper dice
1 full cup diced parsley ( I love parsley.. may be a lot for some)
1 avocado dice
1/2 cup olives (kalamata/black) quartered
Mix together

Dressing:
I drizzle over:
1 tsp of arbequina
1 tsp lemon or lime juice
1 tsp good dried oregano
a couple grinds of sweet long black pepper
a pinch or two of salt

Mix again and Enjoy! You could also add in feta cheese (I believe the original recipe does)

I usually eat this entire thing for lunch. Double if serving for more than 1 person...

Cherry/Almond/Candied Ginger

Oh my... I got to talking about making homemade chocolate yesterday with someone and just had to make some today. Today I made chocolate with dried cherries, almonds, and chunks of homemade candied ginger! Delicious! But a bit rich for me right now (as eating a piece quickly told).
Here's the link for homemade chocolate: http://runhardeatclean.blogspot.com/2011/01/raw-chocolate.html

Miso Soup, It's Marvelous Dahling

MMmmm Miso

A lot of the time I don't feel like cooking and end up eating salad, steamed veggies, or soup. It's easy without compromising health and my produce doesn't go bad! My hubs on the other hand has a thing going on with frozen 'all natural' ravioli. He makes it a lot! I'm not into that, even though the ingredients look 'okay.' I'm lucky if my produce comes from as close as California, but that is still fresher than packaged 'all natural' ravioli.

One thing I love to make is miso soup. It's really easy and versatile. While traditional Japanese Miso calls for Dashi, I've never been able to find it, so I just use miso and water for the broth.
Miso Soup
1/2 cup cubed/dry fried tofu (you can use firm/silken etc. or omit)
1 big scallion sliced thin
3-4 cloves garlic crushed
1-2 inch piece ginger grated (yum!)
1-2 big leaves bok choy chopped coarse
1 big carrot grated
1 cup shiitake mushrooms (mine molded so I used cremini-but I normally use shiitake) sliced thin
Couple dashes sesame oil
1/4-1/2 cup miso (I use brown rice miso)
1-3 cups water
sprinkle of Kelp flakes
bean sprouts

So, I eyeball all of the ingredients and add water when I need it (when I go crazy on the veggies!). This is a pretty good guess. You can use any veggies you want. If you have access to dried seaweed, that would be awesome! I never do though. I have tried to chiffonade nori, ended up in bits.. but that works ok. Not the same as wakame! (yum!) I have kelp flakes on hand as an everyday salt substitute and you can just sprinkle it on the top when you are done.

Miso is a super feel good food (google miso gravy for another yummy recipe) that has many health benefits.. but I'll let you google it your self. One important tip when making miso, never boil the water, and only add miso prior to serving, not before simmering your veggies.

Dash some sesame oil in a pan, lightly (on med-low heat) stir saute the scallions, garlic, ginger, carrot and bok choy (adding bok choy just before you turn the burner off).

Transfer to a soup pot, add the rest of the ingredients (except miso/kelp/sesame). This is where you may need to adjust the water. Simmer for a few minutes (or until the veggies are how you like them-I like them crisp not smushy). Remove from heat. In a separate small bowl, stir miso with enough water to dissolve it. Now stir it into your soup. Dash sesame/kelp/sprouts over individual serving. Enjoy! A light, easy, pretty quick and healthy dinner/lunch etc. Miso is a bit salty by the way, so don't add salt to your broth!

Raw Chocolate

I've been experimenting with making my own chocolate candy. Here is my recent love:
1/4 cup Cocao powder
1/4 cup Melted Coconut oil (or coconut butter)
2-4 Tbs Agave, Yacon or Maple Syrup
1/8 cup almonds/ dried cherries
salt (optional)

Process all ingredients except nuts/ fruit. Scraping bowl when needed. Pulse in fruit/nuts. Spread onto was paper, parchment paper or greased pan. Sprinkle with salt (I love this, but I know it's weird). Freeze for about 5 minutes, then score with pizza cutter (if you want squares) and freeze until firm. SO good. I make mine thin so I can eat it sooner.  Delicious and versatile. Also nutritious!

Almond Joy

Fresh Almond Milk

Mmmmm... almonds. I'm allergic to cashews and brazil nuts (they contain urushiol, the same oil as poison oak, and ivy). So sad. But almonds to the rescue! Delicious, healthy, this nut is super versatile. I use it in some form almost every day and had to give it some props.
For those of you pulling away from soy (milk) and dairy milk, almond milk is a healthier alternative. It also tastes amaaaazing.

It is SO easy to make! Don't even think about buying premade!

Almond Milk
1/2 -3/4 C Almonds(soaked overnight-skins stay on)
3-6 C Water
Pinch of Salt

Optional:
1 Tbs dates/ syrup etc.
1/2 vanilla bean (or 1/2 Tsp extract)
2-5 cups of water ( I use 2 1/2-3)

*About vanilla- If I have leftover husks I use those. I usually just make it plain and unsweetened so it's more versatile.*

Sometimes you are in a hurry, but making practice of soaking all nuts and seeds will make them more digestible. Ever see whole sunflower seeds after you finish your business camping? Yeah, that's what I'm talking about. Here is more info. In this case, it also makes the nuts way more blender friendly!

1)Rinse Almonds well. I rinse 2 or 3 times.
2)Blend the almonds first, with a little water, adding as needed to keep it moving.
3)Add salt and water (and sweetener/flavor if preferred).
4)Blend for a few minutes on high until pretty smooth. You can drink it like this leaving the fiber in. It is thicker.

However, I like to strain mine to get a real milk consistency. I use a little cotton pouch (shown), the texture of a pillowcase. However, I have ripped a couple of these and I find a true nut milk bag, usually nylon, lasts longer (it's also a sprouting bag-so sometimes it's "busy"). You can buy them here and here if your local HFS doesn't carry them. They aren't always easy to find. Cheesecloth works in a pinch. 

I personally like a ratio of 1/2 heaping C almonds and about 4 cups water (thick and rich), but sometimes stretch it farther by adding water until it fills the blender.

It last about 5 days or so in the fridge (the salt helps I've discovered). You can flavor it with chocolate (cacao), strawberries, vanilla, hazelnut (hazelnut milk alone is delicious) use it in smoothies, puddings, baking, soups, ice cream... whatever you can think of. 

Now, you will open up your 'pouch' or whatever you strained with, and inside will be luscious, buttery smooth almond meal. You can do a lot with this. Use it on a sandwich, in raw breads,  crackers, cookies, pie crusts, freezer desserts and in baking. I threw in some cocao, maple syrup, and pecans with the pulp, rolled balls of this in coconut flakes, dehydrated for about 2 hours and voila! 

Brownie cookies! SO good. I topped some homemade coconut vanilla ice cream with them and it was a crazy indulgent (healthy!!) dessert.

Almond Joy Smoothie:
1 Cup Almond Milk
1-2 Tbs Coconut milk (meat blended with water or out of can)
2-3 Tbs Shredded Coconut

1 Tbs Cocao or Cocoa
a few almonds

Blend all ingredients. Pulse in almonds at the end for an extra crunch.. you could add in some chocolate chips too! Yum!

The wind chill is forecast at 35 below. So, another day on rest from running :( But that's okay. I'm training to keep my muscles ready!