Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”
I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:
so stressful, so much fomo
THE BEST 😉 obviously
“that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”
So here’s a little recipe to help get you through the week.
It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)
Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.
blueberry oat breakfast bar
makes 9 square bars
2 cups GF oats, seperated
1 cup almonds
2 scoops of vegan vanilla protein powder, optional
1 cup blueberries
1/2 cup pitted and chopped dates
1/2 cup pure maple syrup
1/2 teaspoon vanilla
pinch of salt
Preheat oven to 350°F.
In a food processor combine 1 cup oats, almonds, protein powder and salt.
Blend until combined. Add dates and process for another 30 seconds or so.
Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
Blend until sticky and all ingredients are incorporated.
Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
Surprise! I like football and it’s all because of the damn snacks.
Right now, I’m sitting on the couch with Dayne and our friend Matt, who drove in from Minneapolis for the weekend. We’re having a really seriously lazy Saturday and it’s always so necessary after a long week. I feel bad not really showing him around a whole lot yet, but we’ve done a few things right so far: cider & donuts from a local cider mill, carved pumpkins while downing hot toddies and made biscuits and gravy for breakfast (using Ree Drummond’s recipe obviously).
Plus they’re helping me write this right now.
But back to football snacks. These are WAY too easy to just eat a quick forty five of them because BACON. The best part is that you can adjust the recipe to make more if you’re having people over for a game or if you just want a few nibbles all for yourself.
I love a good Sunday with beer, these bacon bites and cuddling up with Kennedy (#ourpupkennedy on instragram for those that want to look at pictures of the cutest 11 week old golden retriever) and Dayne watching football. I highly suggest you make these tomorrow, too!
butternut squash pepper bacon bites
makes 20-ish bites.
1/2 medium sized butternut squash, peeled
6-8 slices of bacon
1 1/2 tablespoons brown sugar
1 tablespoon freshly cracked black pepper
Preheat oven to 350°F.
Cut squash into bite size chunks.
Place into large bowl and sprinkle with brown sugar. Stir to coat.
Roll squash bites up in bacon slices – you’ll probably use 1/3 of a slice per bite.
Place on cookie sheet and sprinkle with pepper.
Bake in oven for 20-25 minutes, depending on how crispy you like your bacon.
A dumbed down version of this smoothie was basically the only reason I think I initially lost weight a few months back. I told myself before each work out that if I kicked my own ass, I got to sit like a blob on the couch afterwards, slurping this decadent smoothie. My post-workout version doesn’t include the banana or dates which is still just as good, but the recipe below fills you right up, if that’s what you’re after. It tastes like a million calories, but in actuality is totally vegan, gluten-free, and fits perfectly into the 80/20 lifestyle – you know, if you’re into that sorta crap 😉
protein-packed peanut butter cup smoothie
makes one smoothie.
1 cup almond milk
2 tablespoons peanut butter
1 tablespoon unsweetened cocoa powder
1 scoop chocolate protein powder of choice (i’m loving perfect fit right now)
3 medjool dates, pitted
3 ice cubes
Place all ingredients into a blender.
Blend for 1-2 minutes, until smooth.
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