Right to Ride (plus healthy vegan brownie recipe)

O, Dinky Bridge! O, Iron Grate! O, Blue Slide!

You trails, thine mud is plush, and roots ripe with traction.

Ye olde mountain bike season is again upon us! Bask in yea glory of semi-dry trails. Bow down in thanks of the trail gods who build berms and fill ruts. And yea, kiss the tire treads of they who rode all winter when the trails were soft and vulnerable, for they knew not of their own power to corrode. Let us give thanks to the sun, brief in the sky as it may be, whose vitamin D reminds us that yes, we do prefer to be alive (though for the past six months may have lost sight of that mission). Let us not take for granted this day of beauty, let this not be our day of rest, for rest will come soon enough—tomorrow (or later today) when it rains, or post-ride at D's for veggie dogs topped with avocado and Sriracha slaw, and washed down with a pint of 1919 Root Beer.

No time for typing, today we ride.

Tonight, however, we make brownies (because: it is raining).

This recipe is adapted from Vega's Easy Vega One Protein Brownies. I changed things around based on what I had lying (laying? I was a writing major, not an English major) around the house, and also to make them a bit more affordable and to my nutrition needs.

Semi-Easy Protein Brownies

vegan, gluten free, about as healthy as brownies can be

• 3 Tbsp ground flaxseeds
• 6 pitted dates, chopped
• 1/2 cup water
• 1 small zucchini
• 1/2 cup apple sauce
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract
• 1 scoop chocolate protein powder
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 cup sugar
• 1/2 cup almond flour

1. Preheat oven to 350º F
2. Soak flax meal and dates in water in a medium sized bowl; let sit for half hour
3. Meanwhile, some prepping! Chop zucchini in food processor until finely chopped. Also, grease 9x9 pan with coconut oil.
4. Add each ingredient, one at a time, to flax mixture, folding until just mixed. If zucchini has left a bit of water at the bottom of food processor, add it if batter feels excessively dry.
5. Pour batter into pan and bake for 25 minutes. These babies are MOIST! So if you like cupcakes to be a bit on the cakier side, bake for an extra five minutes or so.
6. Let sit, cool, and firm for a good 15 minutes before cutting. 

Out like a lamb

First things first...

I knew March was going to be a difficult month for me to keep up with the posts. So I'm *kind of* sorry I haven't been updating very much. Does it feel better if I pass the buck and say I tried to get a few other people on board to write blog posts for me, and they never followed through? No? Hmm... How about if I regale you with tales of adventure in teaching adult writing classes, doing P90X at 2 a.m., and getting to see some of my favorite bands for free because I've been writing about them. I figured that one would win since I wrote it in a list of threes and usually that can make anything sound good. Oh well. I will say that I am letting go of some of my work obligations (and taking on some others, ssshhh) so I should have more writing time available to write to you fine folks here.

There have been some recipes I want to share, and also those REVIEWS. GLORIOUS REVIEWS of headphones, motorcycle pants, gluten free flour, a flashlight, and more (I think). I want to make videos, though, so I need a friend. Once I find one, I'll be Good To Go. Any day now...

P90X is going....fine. But I'm also back at kickboxing and will be doing a challenge with them, having to attend 3 times per week, which will greatly supplement my P90X workout by switching it up, keeping it fun, and adding to the cardio days which don't feel very cardio-heavy for me, based on my needs. So I'll be a force to be reckoned with by May, just in time to turn 33.

In the meantime, here's some pancakes I made this morning. They are gluten free, vegan, and super simple.

Gluten Free Vegan Blueberry Pancakes

Dry Ingredients

• 1 C. All Purpose gluten free flour (I prefer Mama's Almond Flour)
• 2 tsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ceylon cinnamon
• 1/4 tsp. salt

Mix dry ingredients first, until well blended, then add the wet ingredients one at a time:

Wet Ingredients

• 1/4 C. applesauce (alternative: 1 Tbs. ground flax meal + 3 Tbs. water. Let sit for about 5 minutes before use)
• 3/4 C. milk substitute (I prefer Almond Breeze unsweetened coconut almond milk*)
• 1/4 C. thawed frozen blueberries

Once wet ingredients are added, fold mixture until just mixed, breaking up knots of flour with purpose. Melt about 2 tsp. coconut oil on a skillet, then pour about 1/4 C. batter on pan. Let sit until edges look dry and bubbles form in the center. Flip and let cook a few minutes. I topped mine off with blueberry compote. These are the last of the batch, so they're a bit thin of blueberry swirl. I ate through the first few so fast before I realized what was happening.

*Carton milk substitute isn't the most healthy, in all honesty. Some people prefer using coconut milk from the can because it doesn't have all the additives that coconut "drink" has, and then add water to desired consistency. If you live near coconuts, you can make your own. When my ultra vegan years coincided with my ultra poor days and my ultra bad at math days, I made my own almond milk using cheese cloth, a blender, and some raw almonds. I'll post that another time, but I'm sure you can see where that one's going.

The day I went outside for the sake of breathing (banana pancakes recipe)

It's been hard to get back into the groove of Pittsburgh living since my return at the beginning of the month. The over-stimulation of high speed internet, the constant noise and frustration of city life and a home under the highway, the smells and struggles of living in a working-poor neighborhood where the street never gets plowed because it will just pull up more chunks of concrete and cobblestone, the lack of structure, the demand for structure. Plus, my office chair just isn't as comfortable as the one in my old studio at the Vermont Studio Center (poor me, I know). There have been so many positive changes that have happened not only since this past summer, but in the two weeks since I've been home, but it can be difficult to keep that all in perspective, to prioritize time affectively, and to stay focused on the real goals in life.

Today, however, the sun was out. Those who live in the Southwest may not take their sunshine for granted, but I sometimes feel that those in New England do. It may be more grey there in the winter than in the summer, but it's a beautiful part of the world, and the sun is out more often than not, that cold blue winter sky that reminds you you're on Earth, that feels so warm in contrast to the frosty snap of wind on your nose. The sun is a brief relieve that we in Pittsburgh so rarely get. Today, however, was cold enough to bring out the sun, and I was sure to make the most of it.

E. and I went for a cross-country ski adventure in Frick Park, taking advantage of the small amount of snow we received the past two days. I would never tell my poor Bostonian friends and family (except here, publicly, where I can't be assaulted), but I am a bit jealous of all their snow. The grass is always whiter, I know, and I really do feel bad that they are trapped with inoperable public transit and limitless snowbanks that make driving perilous. That said, I will probably never get to use my snowshoes in the Pittsburgh area, and the inch of snow we have here now practically peeled off the grass with my skis like lint from a sweater with masking tape. On the hiking trails was a bit easier, since a lot of the snow was packed down. I had picked up my skis, boots, and poles last year at REI's winter garage sale for about $45 total, after I dislocated my shoulder and needed something active to do besides boxing or cycling. They were pretty much new, so they are a lot faster than E.'s old skis he bought off Craigslist. I found myself slowing down a lot (or attempting to) so that I wouldn't run him over, or being a bit intimidated by the changing elevation that's unavoidable in this area. Harder than that was going up, sliding back if my ski remained on the ground for a second longer than necessary as I waddled uphill. I only fell once, as I attempted to slow down and ran over a stick.

 

But just skiing wasn't enough on a day as refreshing as this. I came home and my poor dog was so lonesome, knowing we had spent a few hours outside without him. He hates the cold, but when the sun is out, everything looks so warm, and the heat from the sun's reflection off the snow comes through the window and I know he thinks it's finally nice out again. So I bundled him in a fleece and we headed into Schenley Park, the woods behind my house. It was such a beautiful day, and we ran and slid through our private trail we'd dug, up to the top of the hill. His paws were cold and he insisted on walking on the sidewalk once we reached the top. Within moments, he was stalling and holding up his paws in pain, the salt having burned wounds into his cold pads. I brushed them off and eventually coerced him to walk with me in the snow, and we went further back into the woods, where the trails were padded with snow and we could run freely (on our leash, of course— we're both prone to running away). It was nice to be out of the house and enjoying the outdoors. I think it's something that's been especially bothersome for me as I sink back into Pittsburgh life. I ran the stairs last night, and have been going to kickboxing, but it's not quite the same as a few hours outside in the fresh air and the tranquility of trees. I've found myself no longer dreaming of Santa Fe every night, but often dreaming of Johnson, VT as well. These are sweet reliefs from the sadder dreams, but when I wake up, I'm filled with a longing I can't shake, for a landscape that brought me such quietude I can't seem to muster in my own environment here.

No blog post is truly complete without a recipe, of course, so here's one which is almost exactly like the one from Vega's site. The only changes is I use All-In-One and they use protein powder, and they use coconut oil and I use Earth Balance. Also, I'm heavy on the cinnamon because it's delicious and really good for you. Among other things, it helps break down sugars and combat inflammation. 

Vegan Banana Boost Pancakes

• 1 large banana, mashed
• 1 tsp vanilla extract
• 1 cup milk of choice (I use unsweetened vanilla almond milk)
• 1 cup gluten-free all-purpose flour (I like Mama's almond flour mix)
• 1 serving Vega One Nutritional Shake Vanilla Chai
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 Tbsp Earth Balance (or oil of choice)

Mix together mashed banana, vanilla, and milk in small bowl and set aside. In large bowl, mix flour, shake mix, baking powder, baking soda, and cinnamon. Add banana mixture slowly, and mix until just blended. Add more milk as needed. I added about 1/8 cup milk at the beginning of making pancakes, and as the batter sat as I made the first round, the batter thickened and I added some water. Heat pan on medium heat, add oil to pan, and cook those babies up, flipping once the glorious pancake bubbles appear.

These cakes are sweet enough on their own, from the banana and the stevia in the shake mix, but your topping of choice would only sweeten the deal even more. This recipe fed me well for two mornings.

Oh Kale Yes!

Today was an incredible 50 degrees out here in Pittsburgh, and the scheduled rain held out, so as soon as I got home from band practice, E. and I pumped up the tires on our road bikes and headed into the park. Days like today help me appreciate owning a road bike, when the weather is too warm to train inside but the trails are still too icy and even the thawed trails are too wet and would be ruined with bike treads. The roads of Schenley park were packed with joggers, walkers, and people napping in their cars. We didn't ride for very long, or very far, because we are both getting over colds and long bouts of inactivity due to a number of variables. But it was nice to spin the legs, get our blood pumping, and breathe some fresh air, even if only for an hour or so.

Getting over injury and sickness is never fun or easy, but the payoff for laying low, daily yoga, and herbal tea comes in the form of quicker recovery to enjoy these beautiful days. I complained a lot and posted a few too many photos of me and my dog in bed, but I'm grateful today for my health.

To celebrate our first bike ride together of 2015, E. made dinner. Crusted barbecue tempeh, raw kale salad, and fried potatoes, paired with some cider from East End Brewing Company, was a great way to end the day.

The dressing for the Kale salad was then used on our dehydrating kale. This recipe is E.'s, adapted from Brad's Raw Kale Chips, using ingredients readily available around the house. These aren't "guilt free" except that no one should feel guilty about eating. They have fat and calories from healthy sources, and are a wonderful snack to satisfy cravings for crunchy, savory treats.

• Raw sunflower seeds, enough to coat the bottom of food processor
• Garlic (whole cloves, 3+ depending on preference)
• Green onions (1-2), hard to taste and therefore optional
• Miso paste (scoop about the size of a ping pong, about 2 Tbsp)
• Peanut butter, natural and crunchy (hefty scoop, a bit more than the miso)
• Lemon juice (2-3 Tbsp)
• Ginger (optional, to taste)
• Water
• Kale, raw and destemmed (however much you have and can put on your dehydrator, probably 3 handfuls or so)

1. Add the sunflower seeds to the bottom of food processor to coat the bottom. Grind up into finest powder possible.
2. Add garlic and green onions. Blend.
3. Next, add the wet ingredients, starting with the miso and peanut butter. Blend again.
4. Add lemon juice, ginger, and water. Water is the magic sauce! It adjusts the dressing consistency. If you add too much, add a bit more PB to bring it back. Blend.
5. Pour dressing on kale and massage it in. The surface area of kale shrinks, so if the dressing is strong, add less dressing because the chips will also be strong.
6. Add kale to dehydrator. Spread out bigger pieces, but if you buy the pre-cut kale on sale at Trader Joes, layer the smaller pieces and "cook" for a bit longer so they become one motherchip. Otherwise, leave the kale alone for 12 hours or so, checking periodically to see how they're doing.

This recipe also works well for beet greens, a great way to make the most of these healthy leafy tops.