Just J.Faye

Hiking & Other Adventures

Coconut Cashew Butter

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Coconut cashew butter. I don’t even know what else to say.

coconut cashew butter

But I’ll try to say at least a few more things.

For starters, IT IS SO GOOD. Cashews are amazing and coconut is delicious. So of course processing them together into one concoction is just amazing. I mean, seriously. So good.

Then I’ll follow that up with, IT IS GOOD FOR YOU. This little jar is made up of cashews and coconut with a little bit of honey (maple syrup for the vegans) and some coconut oil. That’s it. It’s jam-packed with healthy fats that will provide you with tons of energy throughout the day.

That’s all you need to know, right? It’s good & good for you.

coconut cashew butter

Wait. One more thing, IT IS EASY TO MAKE. Process the cashews. Process the coconut. Process them together. Add in the honey and coconut oil then process some more. The most difficult part of this is finding the energy to pull out your food processor. Oh, and the anticipation. It takes some patience to sit and watch and wait for the cashews and coconut to turn into a beautifully smooth and delicious spread. But, totally worth it.

The longer you process, the smoother it will be. I like mine with a little gritty texture (crunchy over creamy for me always), so the amount of time it takes to make this will depend on your preference.

coconut cashew butter

Just be warned, this stuff is addicting. I find nut butters to be a very dangerous thing. I’m obsessed. I’ll take to it with a spoon straight from the jar. One spoonful turns into two, turns into… umm… more. Yes, it is healthy, but too much of a good thing is still too much.

Tread carefully, but know that I do fully support spoonfuls from the jar. It’s good on toast too. And probably in oatmeal as well. And probably many other things. Enjoy!

Coconut Cashew Butter
 
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A creamy delicious spread made up of coconut and cashews - super delicious & super good for you!
Ingredients
  • 1 cup cashews (I used raw, but roasted would work too)
  • 2 cups unsweetened coconut flakes
  • 1 tablespoon honey (or pure maple syrup, if vegan)
  • ½ tablespoon coconut oil (or more, if needed)
Instructions
  1. Add the cashews to the bowl of a food processor. Process for at least 5 minutes or until the nuts become smooth and creamy. Transfer to a bowl.
  2. Add the coconut flakes to the food processor and do the same thing – process until smooth.
  3. Add the cashew butter along with the honey and the coconut oil in with the coconut butter. Process for another 3-5 minutes or until your desired consistency has been reached. Feel free to add a little bit more coconut oil if the spread seems too thick.
  4. Transfer to an airtight container (like a little mason jar) and store on your counter for up to a week. But really, will it even last that long?!

coconut cashew butter

 

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Cherry Walnut Butterscotch Blondies

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These cherry walnut butterscotch blondies were born from an “I want to bake right now” mood.

Cherry Walnut Butterscotch Blondies

On Tuesday night during my run I decided that I was going to go home and bake afterwards. Throughout my last few miles I was mentally going through my pantry, trying to figure out what I could make that would be simple, quick, and delicious.

Blondies, of course! That would be perfect.

Blondies are so easy to throw together. As long as you have butter, flour, sugar, and an egg you’re all set! And who is not consistently stocked up with these things?!

Cherry Walnut Butterscotch Blondies

One of the fun things about blondies is that you can add whatever mix-ins you have in your pantry. Luckily I had just stocked up on various nuts and dried fruits and knew I had some sort of chip (dark chocolate, milk chocolate, white chocolate, or butterscotch) stored in my freezer.

After getting home and physically looking at my pantry I decided that cherry walnut butterscotch blondies were the way to go.

Cherry Walnut Butterscotch Blondies

But, PROBLEM. I was out of vanilla extract. How in the heck does that even happen?! Butter, sugar, flour, eggs, I had, but no vanilla. Gahhh. Oh well, I was too excited about the idea of these to give up, so I just nixed the vanilla.

And you know what? They still turned out amazing. The sweetness of the butterscotch and cherries made the vanilla unnecessary. Thank goodness.

(Note to self: add vanilla extract to my grocery shopping list. Flour too, just in case.)

Cherry Walnut Butterscotch Blondies

An awesome thing about baking blondies is that you don’t need a mixer. You can make them with a medium saucepan, a large spoon, and some measuring equipment. Cleanup is also super quick, which is always a bonus.

Cherry Walnut Butterscotch Blondies

These cherry walnut butterscotch blondies are perfect for those “I need to bake right now” moments (or even for planned baking events). They are gooey, full of texture, quick, easy, and so delicious!

Know who would really love and appreciate them? Your mom.

I mean that seriously, it wasn’t one of those “your mom” jokes.

Cherry Walnut Butterscotch Blondies

Cherry Walnut Butterscotch Blondies
 
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Blondies are always quick, simple, and delicious. Add in some toasted walnuts, tart dried cherries, and butterscotch chips to make them extra tasty!
Serves: 16 bars
Ingredients
  • 1 cup walnuts, halved or coarsely chopped
  • ½ cup (1 stick) unsalted butter
  • ¾ cup butterscotch chips, divided
  • 1 cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1 cup dried tart cherries
Instructions
  1. Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the blondies can easily be lifted out of the pan. Grease with butter or oil spray.
  2. Spread the walnuts on a baking pan and toast in the oven for about 5-10 minutes, stirring once or twice to ensure they don’t burn. Once toasted, set aside.
  3. Melt the butter and ¼ cup butterscotch chips in a medium saucepan.
  4. Mix in the brown sugar until smooth, then beat in the egg.
  5. Stir in the flour until just combined.
  6. Fold in the walnuts, cherries, and remaining butterscotch chips (feel free to save a little of each to sprinkle on the top).
  7. Place batter into the prepared pan and spread evenly. It will be thick. Sprinkle the remaining walnuts, cherries, and butterscotch chips on top (if you remembered to save them) and pat down slightly.
  8. Bake for 23-25 minutes.
  9. Cool completely before removing bars from the pan. Then cut and enjoy!

Speaking of moms, my mom and I are going to go run the Fargo Half Marathon! RIGHT NOW. It’s my 5th (I think?) half and my mom’s 1st! She’s going to be awesome. Then we’re going to go to the cabin and spend the rest of the weekend relaxing. It’ll be perfect.

Sending lots of love to all the moms out there! You’re amazing. xoxo

Cherry Walnut Butterscotch Blondies

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Roasted Tomato and Zucchini Clafoutis with Whipped Lemon-Oregano Feta

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Everybody listen up. I have a super simple and delicious brunch recipe for you: Roasted Tomato and Zucchini Clafoutis with Whipped Lemon-Oregano Feta.

It’s amazingggggg.

Roasted Tomato and Zucchini Clafoutis

I first discovered clafloutis during my Google and Pinterest searches for a dessert to bring to a French-themed dinner (like this picnic-themed or this bacon-themed dinner). I originally wanted to make a crepe cake, but I um… it just seemed like a lot of work. A clafoutis on the other hand, is very easy and approachable. Plus, it sounds super fancy: clafoutis.

I ended up making this Cherry one from Saveur. My friends were skeptical at first (“Wait, what is this?!” “A cla-foo-tee.  I think that’s how you say it?”) but they liked it and we ate the whole thing.

Roasted Tomato and Zucchini Clafoutis

During my searches I also came across many savory versions and thought it would be a fun brunch recipe to try out.

So I did! And it was! Hooray!

The clafoutis itself is a simple batter of flour, eggs, milk, and a little bit of cream cheese that has been blended (or thoroughly whisked) together. It’s studded with tomatoes and zucchini that have been roasted with a little bit of olive oil and oregano. Then it’s topped with a whipped lemon-oregano feta spread.

Roasted Tomato and Zucchini Clafoutis

It’s hard to say what I love most about this because there are so many things:

  1. The popover-like batter with its crispy edges and airy interior.
  2. The roasted tomatoes and zucchini that are just oozing with so much flavor.
  3. The feta that has been whipped with cream cheese, lemon, and oregano to create an amazingly delicious spread.

I guess that’s only 3, but that’s 3 major things.

Besides tasting incredible, it is also very simple to prepare. You could even make the whipped feta and roasted vegetables the night before if you needed extra time in the morning – huge win.

Plus, it sounds cool and all your brunch guests will be impressed.

Annnddddd it’s pretty healthy, so you won’t feel sluggish and guilty after eating this.

I served this roasted tomato and zucchini clafoutis with a small loaf of crusty bread and a mixed green salad simply dressed with olive oil, balsamic vinegar, lemon juice, salt, and pepper. It was good. Really good. I want to make it (and eat it) again and again and again.

I think you would like it too. Sooooo… try it out. OH! And then if you do make it, take a picture and post it on Instagram with the hashtag #justjfaye. I would love, love, love to see everything you make! Seriously.

Roasted Tomato and Zucchini Clafoutis

Roasted Tomato and Zucchini Clafoutis
 
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This savory clafoutis recipe is studded with roasted tomatoes and zucchini. It's a simple and healthy brunch recipe that will impress your guests!
Serves: 4
Ingredients
  • 1 cup cherry tomatoes
  • 1 cup zucchini, cut into ¼” cubes
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • ⅔ cup milk
  • 3 eggs
  • 1 tablespoon cream cheese
  • ⅓ cup flour
  • Salt and pepper
  • ½ tablespoon butter
  • Whipped lemon-oregano feta (see below for recipe)
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with foil.
  2. Place the tomatoes and zucchini on the prepared baking sheet. Drizzle with the olive oil and oregano, then toss until the olive oil is evenly distributed. Bake for 20 minutes. Feel free to check at 10 minutes and give the veggies a stir. When done, set aside.
  3. Combine the milk, egg, cream cheese, flour, and a little bit of salt and pepper in a blender and process until smooth, about a minute. Alternately you can thoroughly whisk the mixture together, just make sure everything is smooth and combined.
  4. Put the butter in an 7-inch cast iron pan and place in the oven for about a minute until melted. With an oven mitt (do not burn yourself!) move the cast iron pan around so that the melted butter coats the entire bottom and sides of the pan.
  5. Pour the batter into the cast iron, then drop in your veggies (you may not need all of them).
  6. Bake for 30 minutes. It will be puffed up a bit.
  7. Let clafoutis cool slightly before cutting. Serve with whipped lemon-oregano feta!

Whipped Lemon-Oregano Feta
 
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This whipped feta is tangy and delicious. It's great spread on the clafoutis or as a dip for bread and veggies.
Ingredients
  • 6 ounces feta cheese, room temperature
  • ¼ cup whipped cream cheese, room temperature
  • 1-2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
Instructions
  1. Place all ingredients into the bowl of a food processor and process until smooth, about 4-5 minutes.
  2. Store leftovers in a sealed container in the refrigerator.

By the way, do you use Yummly? It’s a website where you can search, save, and share recipes! You can even separate them into different collections like “Summer BBQ”, “Brunch”, or “Pizza Night”. I just added the Yummly button to all my posts, so all you have to do is set up an account (if you don’t have one already), then press the “Yum” button at the bottom of the post and it will be saved to your Recipe Box. I suggest you check it out, especially if you love drooling over delicious recipes!

Roasted Tomato and Zucchini Clafoutis

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Super Food Muesli

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Super Food Muesli, AKA: my new breakfast obsession.

Super Food Muesli

Once I’m on a breakfast kick, I’m on it. I get obsessed and then there’s no going back. I mean, when I find something I love why change? It makes me just as happy on day 1 as it does day 36. That’s what love is all about, right?

Idk.

My obsession with muesli actually stems from my semester studying abroad in Berlin, Germany during my sophomore year of college. Muesli was all the rage in Berlin. I had it – surprise – every morning, along with a big cup of instant coffee.

My semester in Berlin was unforgettable, so muesli and instant coffee will forever hold a special place in my heart.

This type of muesli right here is super food muesli. It’s packed full of delicious power foods that are outstandingly healthy.

Let’s take a look.

Super Food Muesli

  • Chia Seeds: filled with fiber, antioxidants, minerals, and omega-3 fatty acids.
  • Pepitas: loaded with vitamins, minerals, amino acids, carbohydrates and essential fatty acids.
  • Goji Berries: high levels of antioxidants and cancer-fighting properties.
  • Almonds: full of vitamins, minerals, fiber, protein, and healthy fats.
  • Quinoa: contains complete protein, fiber, and minerals.
  • Oats: packed with fiber, vitamins, and minerals.

So many good things!!

But wait, there’s more! We’re also going to add a chopped up banana, almond milk, Greek yogurt, a swirl of pure maple syrup, and a dash of cinnamon. Then mix it all together and let it sit in the fridge for 15-20 minutes (or overnight).

The end result is creamy, crunchy, and delicious. The chia seeds gelatinize while the banana and oats soften up a bit. The pepitas, almonds, and quinoa retain their crunch giving you a variety of texture in each bite. Since this is full of fiber, healthy fats, and protein it will also keep you satiated and energized all morning.

This is what a breakfast should be, people.

If you have issues with dairy and gluten you can easily skip the Greek yogurt and add more almond milk and/or use gluten-free oats. Problem solved!

Super Food Muesli

I prep all the dry ingredients before I go to bed. Then in the morning I mix in the remaining ingredients, press start on the coffee machine, and by the time I am ready for work, my glorious breakfast is waiting for me. I savor it, catch up on some blogs, and then I’m ready to start my day at The Mills.

I hope you try this out and it becomes your new obsession. You won’t regret it, I promise.

Super Food Muesli

Super Food Muesli
 
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A powerhouse breakfast filled with chia seeds, pepitas, goji berries, almonds, quinoa, and oats. A simple, delicious, and nutrition-packed way to start your day!
Serves: 1
Ingredients
  • 1 tablespoon old fashioned oats
  • 1 tablespoon goji berries
  • 1 tablespoon pepitas
  • 1 tablespoon raw almonds, chopped
  • 1 tablespoon quinoa, rinsed
  • 1 tablespoon chia seeds
  • ¼ teaspoon cinnamon
  • ½ teaspoon pure maple syrup
  • 2 tablespoons plain non-fat Greek yogurt
  • ¼ cup unsweetened almond milk, plus more if needed
  • 1 medium banana, chopped
Instructions
  1. In a small bowl, mix together the first 7 ingredients. This can be done the night before.
  2. Stir in the maple syrup, almond milk, Greek yogurt, and banana. Let sit in the fridge for 15-20 minutes (or overnight).
  3. Add an extra drizzle of almond milk if desired.
Notes
To make vegan, replace the Greek yogurt with more almond milk or non-dairy yogurt.
To make gluten-free, use gluten-free oats.

Super Food Muesli

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Sprinkle Sugar Cookies

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Coffee tastes better on Saturdays. Sunshine is the best. Sprinkles make everything more fun.

These are just facts of life that I’ve learned over the years. 28 years to be exact. Exact because today is my 28th birthday. And to celebrate I made these super fun sprinkle sugar cookies.

sprinkle sugar cookies SEE. So much fun. Look at those colorful sprinkles! I just can’t get enough.

sprinkle sugar cookies

I haven’t made sugar cookies in forever, but I have been craving them for (what seems like) forever. Since I wasn’t in the mood to roll out dough with a rolling pin, cut out dough cookie cutters, and frost/decorate cookies to look all fancy – I didn’t!

It’s my birthday and I’ll do what I want.

And what I wanted was to make easy, delicious, drop sugar cookies that were covered in colorful sprinkles. Fancy enough for me!

sprinkle sugar cookies

These are not your crispy, dry sugar cookies. No. These are your soft, melt-in-your-mouth, amazing sugar cookies. Like clouds. Clouds that were made with butter and powdered sugar and cream cheese, because those are the ingredients that are making these sugar cookies so heavenly.

sprinkle sugar cookies

And the sprinkles. Because, once again, sprinkles make everything more fun.

But also, how cute are these colorful little bowls? My brother and sister-in-law gave them to me for my birthday! Technically, they are dip bowls, but they work for cookies too.

sprinkle sugar cookies

So right now: I’m drinking coffee. Eating one of these cookies. The sun is shining. It’s my birthday. I have high endorphins from the 25K trail race that I ran this morning. I’m meeting up with friends soon for drinks on a patio.

Needless to say, 28 has been pretty good to me so far and I’m really excited to see what else it has in store!

sprinkle sugar cookies

Life is pretty fun. Kind of like these sprinkle sugar cookies. Enjoyyyyyy <3

Sprinkle Sugar Cookies
 
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These are soft, delicious, melt-in-your-mouth sugar cookies rolled in sprinkles for an added oomph of fun!
Serves: 2½ dozen
Ingredients
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • ¼ cup cream cheese
  • ¾ cup granulated sugar
  • ¾ cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups rainbow sprinkles
Instructions
  1. In a medium bowl combine the flour and baking powder. Set aside.
  2. In the bowl of an electric mixer add the butter, cream cheese, and sugars. Mix on medium until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla.
  4. Add the dry ingredients and mix until just combined.
  5. Transfer dough to a sealed container and refrigerate for 1 hour (up to 48 hours).
  6. When ready to bake preheat the oven to 350 degrees and line cookie sheets with parchment paper.
  7. Roll the cookie dough into small balls, about 1-1 ½ inches in diameter, then roll the balls in the sprinkles.
  8. Evenly space the cookie dough balls on the cookie sheet and press each down just slightly with either your fingers or a glass until they are in the shape of small disks (but not too flat!).
  9. Bake for 10 minutes. Let cookies sit on the pan for 1-2 minutes before transferring to a cooling rack to cool completely.

sprinkle sugar cookies

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Almond Joy Energy Bites – A Post on Minneapolis Running

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Today I did a post over on Minneapolis Running! I wrote all about these amazing and delicious Almond Joy Energy Bites and the benefits of eating healthy fats.

Almond Joy Energy Bites

All you need to make these Almond Joy Energy Bites are 6 ingredients (that you already probably have in your pantry!) and a food processor. They are simple to make and packed full of vitamins, minerals, antioxidants, fiber, and healthy fats. Not to mention, they are so, SO good!

Head over to Minneapolis Running to get the recipe –> Almond Joy Energy Bites Recipe

Almond Joy Energy Bites

After checking out the recipe, make sure to poke around Minneapolis Running if you haven’t been there before. It’s a great resource to learn about running. I especially love this article about running with a heart rate monitor and this one about lactate threshold training. The site is also full of great information about running gear, running in Minneapolis, races, recipes, and lots of other interesting things, like City Running Tours for example.

Almond Joy Energy Bites

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