Vegan Chocolate Peanut Butter No-Bake Cookies

My kids (and their sweet grandma) made that plate you can see in the background for me for Christmas. It’s actually more of a platter and I’ve taken to leaving it out on my counter. I stack cookies on it, or let a loaf of bread, fresh from the oven, cool on it. I love seeing their handprints and they love seeing the gift they made proudly displayed on the kitchen island.

Speaking of the kids, they’ve been doing hot laps on their scooters around and around our patio, zigzagging the furniture, making jumps off the step. This morning Luke got a bunch of cardboard out of the recycling bin and started building some sort of contraption for more scooter tricks. Last night it was literally pitch black and pouring rain and they were still out there, shrieking and laughing, racing around and around. They bang on the slider door begging me to watch. I stop whatever I’m doing to laugh and cheer on their tricks and stunts.

I meant to get this cookie recipe posted a full week ago, but you know how life gets in the way sometimes. In all honesty, I’ve opened this page a handful of times, stumped by the empty screen. I swing wildly between wanting to document more day to day life (a little mommy blogging like the good ol’ days) and then immediately feeling vulnerable about it. The online world feels so tricky to navigate these days.

I have friends who regularly take breaks from social media, it just seems to hit a nerve where all the pretty (posed, planned and curated) pictures make them feel bad about their less than but (completely normal happy) perfect life. I have other friends who completely own and acknowledge their reliance on it. I feel like I’m somewhere in the world. It’s definitely an absent minded habit. I struggle with falling down the rabbit hole of scrolling. But I also find a ton of inspiration and connection on social media. I peek into friends and families lives that I otherwise wouldn’t have the pleasure of keeping up with. Not to mention that this little corner of the internet provides a needed creative outlet that no matter how many times I think I’m going to quit it, I just can’t seem to.

Anyway, lets talk cookies. I don’t really eat dairy anymore. It’s been almost a year. I occasionally eat it when I can’t get around it or something is just too yummy and amazing to pass up. I pay for it with terrible stomach aches but every once in a while its worth it. It was easier than I thought it would be to give up, but man, I miss a good cookies sometimes. A real cookie. I’m not going to lie to you, these are not the same as a real, fresh-from-the-oven, chocolate chip cookie. But they are really really good. And they hit the spot when it comes to a craving for a sweet treat. Even better, I don’t feel that bad eating them and letting my kids snack on them.

Vegan Chocolate Peanut Butter No-Bake Cookies

  • 1/2 cup coconut oil
  • 2 cups sugar
  • 2/3 cup coconut milk (from the can)
  • 1/3 cup cocoa powder
  • 2/3 cup creamy peanut butter
  • 4 cups rolled oats
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

In a large sauce pan mix together the coconut oil, sugar, coconut milk and cocoa powder over low heat until no lumps remain and the sugar is dissolved. Allow to come to a boil and stir constantly for 1-2 minutes. Remove from heat and stir in the peanut butter and rolled oats. Stir in vanilla.

Allow the mixture to cool slightly. Using a spoon, drop the dough by the tablespoonful onto wax paper. Let cool until completely set. Store covered in the refrigerator.

(Makes about 3 dozen smallish cookies)


Lemon Tahini Caesar Salad

It’s official. I’m ready for spring. I’ve got patches of green grass in my yard and tulips sticking an inch or two out of the ground in my flower beds. There’s a seed catalog on the table next to my bed and I’ve started making notes on what I want to grow this year.

I’m thinking lots of tomatoes and basil, zucchini, bell peppers of every color, lots of herbs and my favorite: giant sunflowers, dozens of them if possible.

I think all this dreaming of spring got started when we ate dinner at my sister-in-law’s house over the weekend, she made the most quintessential spring meal. We had barbecued salmon and a shaved Brussel sprout salad with the biggest fruit salad I’ve ever seen. For dessert she made a lemon tart that just screamed summer days and warm evenings on the patio. We savored that lovely meal and talked about summer plans. We dreamed about hot summer days spent at the pool and fun hikes to take the kids on.

I know I’m jumping the gun a little, but a girl can dream…right? With all that talk of spring, I was in the mood for something light and refreshing. I am always looking for way to convince (trick?) my kids into eating more greens and this salad did just that.

Mixed greens and spinach are dotted with homemade sourdough croutons and a dash of grated parmesan cheese. The Caesar dressing is quick and easy to put together. It’s just tahini, which is a sesame seed paste, fresh lemon juice, a little Dijon mustard and a hint of garlic. The dressing is fresh, light and full of bright lemon flavor.

Lemon Tahini Caesar Salad with Sourdough Croutons


  • 2-3 cups cubed sourdough bread (cut 4-5 slices of bread into 1-inch cubes)
  • 2 tablespoons olive oil
  • Kosher sea salt


  • 5 ounces mixed salad greens (spinach, kale, romaine…whatever you like)
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon ground black pepper
  • 1 lemon, cut into wedges

Lemon Tahini Dressing

  • ¼ cup tahini
  • 3 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced or pressed
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • 2 tablespoons water
  • Fresh ground black pepper

To make the croutons, preheat oven to broil. Line a baking sheet with parchment paper. Spread the cubed bread evenly in one layer on the tray. Drizzle with olive oil and sea salt and toss well to combine. Put the tray in the oven and toast the bread until golden brown on all sides, stirring the bread at least once so that the croutons cook evenly. This is a fast process, don’t walk away from your oven or the croutons will burn. About 2 minutes on each side.

For the dressing, mix the tahini, lemon juice, olive oil, garlic, Dijon mustard and salt in a jar. Stir until well-combined. Slowly add the water until you get your desired texture. I like a thinner dressing so I add the full 2 tablespoons of water. Stir in black pepper to taste.

To assemble your salad, combine the salad green, parmesan cheese and croutons in a large bowl. Drizzle the salad with dressing. I used about half the dressing and saved the rest in the refrigerator for another day. Toss gently. Garnish with a lemon wedge (squeeze lemon juice over individual salads). Salad serves 4-5 side salads or two generous dinner salads. A piece of grilled chicken or salmon on top the salad would make a complete and delicious meal.

Friday Favorites

This is kind of a random departure for me, but I thought I would share a few things I’ve been loving and/or using lately. I love these kinds of posts and I feel like my favorite skin care products, clothes and recipes I’ve stumbled across in the last couple years have been from posts like these.

It’s been one of ‘those’ weeks. We had such a fun and busy four day weekend with lots of skiing, a little basketball and even a date night thrown in. But man, once vacation mode ended, it’s been…rough.

Tuesday felt like the Monday that would. not. end. Luke got sick at school and poor kid just feels like garbage. I went on a spring cleaning/house purge which felt really good but now my mudroom is unusable with all the stuff I collected and the thought of getting it loaded up and delivered to Good Will feels like an almost impossible task. On a side note; we’ve barely lived in our house two years, how do I have this much stuff to get rid of? Our very sweet, very OLD dog is declining so quickly these days. The news makes me cry. Oh, and I forgot to set the timer on dinner last night, got distracted (taking care of a sick kid), and somehow managed to undercook AND burn the chicken I was making. How that is even possible is beyond me.

Anyway, I’m glad it’s Friday. You too?

  1. I have notoriously difficult skin; dry, sensitive, acne-prone. It’s kind of the worst. But I took the plunge and started using BeautyCounter products last fall. I have loved everything I’ve tried so far. And this night cream is seriously the best.
  2. I just finished Lilac Girls and Exit West. Very different books, but both immersive and so so good. Jen Hatmaker’s Of Mess and Moxie ended up feeling like I was talking with a friend. By far my favorite book of hers.
  3. I’ve been using FitnessBlender for almost two years now and can’t say enough good things. If you need a home workout, even to just supplement on the weekends or what you do at a gym, this is seriously the best. I’ve bought a few of their series and I have a bunch of workouts saved to my favorites. There’s no pressure to buy anything, you don’t need certain weights or discs or workout shakes or whatever crazy gimmick people so often want to see you. It’s just good, thoughtful, FREE workouts.
  4. Still obsessed with sourdough. I spend way too much time geeking out over the health of my starter and trying to finesse the perfect loaf. If you follow me on Instagram, I often talk about it in my stories. I figure that’s the least annoying place to share all my bread geekiness. And speaking of geekiness. I made sourdough banana dark chocolate muffins this morning. So yummy.
  5. This was really funny. This is too. On a serious note, we’ve had the Olympics on every night at our house and its been so fun to watch with the kids.

Happy Weekend friends. We made it (almost.)

Hearty Black Bean and Sweet Potato Chili

I originally thought I would share a treat in honor of Valentine’s Day, but I figure between the candy bowl at work, the treats kids brought home from parties at school and the well-meaning boxes of chocolates that loved ones gifted us, we’re all a little sugared out.

And as much as it hasn’t really felt much like winter the last couple of weeks, it IS still winter. We came home from a gorgeous blue-bird (although a little icy) day on White Pass over the weekend with cold toes, soaking wet ski gear and absolutely ravenous appetites.

We needed one of those winter-staple meals to warm up, comfort our tired bones and take the edge off our hunger-fueled grumpiness. What hit the spot was a big pot of chili with all the fixings. And this chili evolves a little every time I make it.

That’s the beauty of chili — it’s incredibly forgiving. You can change it, swap in and out ingredients, and it remains delicious.

Don’t be intimidated by the long list of ingredients. It’s mostly cans of beans and tomatoes, some spices you likely have in your cupboard (and if you don’t have one or two, no problem), and a little chopping. It all goes in the pot to simmer for an hour or so, making your house smell amazing.

The result is a big pot of hearty soup that feeds a crowd. It’s slightly smoky from the cumin seeds and full of big, savory flavors. The green chilis and cayenne add a hint of heat to the soup without it being too spicy.

We load our bowls up and go crazy with the toppings. I usually chop cilantro, slice some avocado and put out a bowl of tortilla chips and shredded cheese. I always top mine with a few pickled jalapeños, but I never shy away from a little heat.

Sweet Potato and Black Bean Chili

  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 red OR orange bell pepper, diced
  • 3 cloves garlic, minced
  • 1 large sweet potato, cubed into 1-inch pieces
  • 1 4.5-ounce can green chilis
  • 2 14-ounce can organic black beans
  • 2 14-ounce cans fire-roasted tomatoes
  • 1 to 2 cups jarred salsa
  • 1 cup brown rice
  • 1 pound grass-fed ground beef (cooked shredded roast beef or cubed stew meat work well, too)
  • 1 32-ounce box chicken stock
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon cumin seed
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne powder
  • Salt and pepper to taste

Start by browning your hamburger in a tablespoon of olive oil over medium heat in a large sauté pan.

Break the meat up with a wooden spoon, stirring occasionally until it’s cooked through, about 5 to 8 minutes. If you prefer ground turkey, or happen to have some leftover roast beef from earlier in the week, use that instead.

You can always skip the meat completely and make this a vegetarian chili.

When the meat is finished cooking, drain on a paper towel-lined dinner plate and set to the side.

In a large pot, cook the onion, bell pepper and sweet potato in the remaining 2 tablespoons of olive oil over medium heat until the onion is translucent. Stir in the garlic and cook for an additional 2 minutes.

Salt and pepper the vegetables liberally. Add the green chilis, black beans, tomatoes, salsa, brown rice and chicken stock to the pot. Stir to combine. Carefully add the meat to the pot and stir in all seasonings.

Turn the heat to low and cover with a lid. Allow to cook at a slow boil for 45-60 minutes, stirring occasionally. When the rice is fully cooked and the sweet potatoes break apart easily, the chili is ready.

Use a wooden spoon or a potato masher to break the larger pieces of sweet potato apart as well as shred the meat. If the soup starts to get too thick, add more chicken stock (or water) a cup at a time until you get to your desired consistency.

Taste the soup and make sure it tastes right for you. Salt and pepper again if needed. Before serving, remove bay leaf.

Ladle chili into bowls. Top with chopped cilantro, avocado, corn chips and a big dollop of sour cream.


Roast Chicken with Mustardy Vegetables

As much as I love to cook, life sometimes gets in the way, and making time to cook a meal falls down the priority list. Maybe you can relate. But regardless of how busy life feels sometimes, I still want to sit down at the end of the day with the people I love and share a meal. Some nights it looks like frozen ravioli or fish tacos made from frozen fish sticks. Actually, a lot of nights look like that.

This week’s recipe is along those same lines; simple ingredients with just a few minutes of prep work. The whole meal cooks on one sheet pan. A whole roast chicken cooked on a bed of sweet potatoes, russet potatoes, onions and cauliflower comes together for a flavorful dinner you will want to make again and again. A perfectly browned bird with crispy skin on a big pile of potatoes, onions and cauliflower hits the spot.

Don’t be intimidated by a whole chicken. (Really truly, if I can do it, ANYBODY can do it). Learning to make a whole roast chicken is one of those ‘teach a man to fish skills.’ It can seem difficult or too complicated but once you know how to do it, you’ll be so glad to have a recipe like this up your sleeve.

Look for a four to five-pound roaster. The skin should be firm and unbroken with a white or light-yellow color. For best results, I recommend cooking this recipe in the oven. The skin on the chicken turns a beautiful brown color and the vegetables get crispy and toasty. However, if you’re short on time and happen to have an InstaantPot (pressure cooker), you can follow this recipe but throw the ingredients into it and set the timer for about 40 minutes. You’ll have tender juicy chicken and vegetables, they just won’t be as pretty if they cooked in the oven.

Roast Chicken with Mustardy Vegetables

  • 1 lemon
  • 1 large yellow onion, cut into 2-inch chunks
  • 2 large russet potatoes, diced into 1-inch pieces
  • 2 large sweet potatoes, diced into 1-inch pieces
  • 1 head cauliflower, cut into florets
  • 2 heaping tablespoons whole grain Dijon mustard
  • ¼ cup olive oil
  • 3 sprigs fresh rosemary
  • Kosher salt and black pepper
  • 1 whole chicken (4-5 pounds)
  • 1 bay leaf
  • 2 cloves garlic
  • 3 tablespoons butter, melted

Preheat the oven to 425 degrees with a rack in the center position.

Cut the lemon in half and squeeze the juice into a large bowl. Set the lemon aside. Add the mustard, the leaves off 2 rosemary sprigs, olive oil and ½ teaspoon salt and pepper. Whisk with a fork and then stir in chopped onion, potatoes and cauliflower. Set aside.

Unwrap chicken and make sure you pull the giblets out from inside the chicken cavity. Use a sharp knife to trim any excess fat around the cavity and pat dry with paper towels. Liberally salt and pepper the chicken both inside and out. Stuff the cavity with the squeezed lemon halves, a rosemary sprig, garlic cloves and bay leaf.

On a sheet pan, spread the vegetables evenly on the tray. Position the chicken in the middle of the tray, breast side up with the vegetables nestled all around the chicken. If you have kitchen twine, tie the legs together but if you don’t have any, skip this step. Melt butter in a small dish in the microwave for 20 or 30 seconds. Carefully pour the butter over the chicken, making sure the entire bird is well-coated.

Roast the chicken and vegetables until a meat thermometer inserted into the thigh registers 145 degrees and the juices run clear when you pierce the thickest part of the thigh, about 1 ½ hours.

Remove the tray from the oven and allow the chicken to rest for 10 minutes before slicing into pieces and serving with the vegetables.

The Very Best Fudge Brownies


Do you listen to audio books? I’m listening to Exit West right now. I walk around the house with my phone in my pocket, listening to the book while I go about my day. It’s weird and awesome at the same time. I find I’m not as absorbed into the story as I would be if I was physically reading a book but I really like listening to the author’s voice and being able to fold laundry or make lunch or just in general multi-task at the same time.

I started the month with noble ideas of cutting out all refined sugar from my family’s diet for the month. And we did pretty good for a couple weeks. Last week, a new Yakima Magazine was published and the recipes I wrote in November were suddenly calling to me. Namely these decadent fudge brownies sprinkled with coarse salt.

I stumbled across a brownie recipe on Pinterest a couple years ago. Over time I’ve tweaked the recipe, adding instant espresso powder and vanilla to get it just right for me. The result is a rich, dense, deeply chocolate brownie with a crackly top and a soft fudgy interior. If you like a more cake-like brownie, you could always increase the flour by 1/3 cup.

I make these brownies for friends with a new baby or if I know someone is going through a hard time. I know we aren’t supposed to attach emotion to food, but if anything was going to cheer you up or help you through a rough patch, these brownies would do it. They literally take 5 minutes to prep and are just as easy as throwing a box mix together. The only difference is they taste 100 times better and you’ll never make a box mix again.


Fudge Brownies with Coarse Salt

  • 10 tablespoons unsalted butter
  • 1 ¼ cups sugar
  • ¾ cups unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon instant coffee powder
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour

Preheat oven to 325 degrees and line the bottom of an 8×8 baking pan with parchment paper. In a medium saucepan, combine butter, sugar, cocoa powder, instant coffee and salt over low heat. Stir until butter is melted and the mixture is smooth. Remove from heat and allow to cool slightly. When the mixture is warm but not hot stir in vanilla. Add eggs one at a time, stirring constantly until the batter looks thick and shiny. Add the flour and continue stirring for another full minute. Spread batter evenly into the lined pan. Bake for about 25 minutes or until the center of the batter is firm and a toothpick comes out clean. Sprinkle with coarse pink Himalayan salt and allow to cool completely before cutting into squares. If you can’t find coarse salt, Maldon sea salt will work well too. You just need a coarse grain salt.

Sweet and Spicy Mixed Nuts

We gathered with a few friends over the weekend in what we decided was our first annual Ugly Christmas Sweater party. I proudly donned a fuzzy bright-red sweater with a picture of a cat in a Santa hat. The sweater said Meowy Christmas and my boys insisted on taking my picture holding our two cats.

The party wasn’t even really a party, just good friends getting together a little last minute, mostly impromptu. We all wore our ugly sweaters, laughing at what we came up with to wear, talking about upcoming holiday plans, who was staying in town, who was making a trek somewhere to visit family. We shared a meal and played a few games, laughing until tears streamed out of our eyes and our sides hurt. It was the simplest night but that holiday spirit, which can feel a little elusive sometimes in the rush and busyness of the season, was right there. It felt good to pause our busy lives for an evening and just be. We shared good food, we made a few memories, we connected with people we love and care about. Isn’t that what the holidays are supposed to be about?

I love making a few homemade treats to give as gifts during the holiday season. Even better if said treat can pull double duty as an appetizer or dessert for a holiday gathering. These sweet and spicy rosemary infused nuts check all the boxes. You can make a big batch and divide them into little jars for the perfect little gift for a hostess, teacher or the mailman. Or you can use that same big batch and fill bowls as an easy snack or appetizer for a football party or holiday gathering.

I stumbled across Ina Garten’s Chipotle and Rosemary Spiced Nuts a few years ago when looking for recipes for a party. I made a batch and watched as the bowl disappeared in a matter of minutes. I’ve tweaked the recipe over the years to make it more my own. To keep things simple and easy, I buy mixed nuts from Costco but you can go to your local grocery store and buy whichever nuts you like from the bulk bins. For this recipe I used cashews, pecans, almonds and pistachios.

Sweet and Spicy Mixed Nut

  • 6-7 cups mixed whole nuts (I recommend cashews, pecans, almonds, walnuts and shelled pistachios)
  • 1⁄3 cup pure maple syrup
  • 1/3 cup brown sugar, lightly packed
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons ground cayenne powder
  • 4 tablespoons minced fresh rosemary leaves
  • Kosher salt

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or spray liberally with cooking spray. In a large bowl combine mixed nuts with the maple syrup, brown sugar, orange juice, cayenne powder and rosemary. Toss to coat the nuts evenly, then spread evenly on the sheet pan. Sprinkle generously with kosher salt. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with a little more kosher salt (about 1 teaspoon). Mix well with the spatula, setting aside at room temperature, stirring occasionally to prevent sticking as they cool. Store in an air-tight container for up to a week.

To give as a gift, fill small glass jars with nut mixture. Seal with a lid and tie a festive ribbon around the jar.