Last week I talked about the importance of taking a break to eat something but what about those days when you are in the zone. We all know that feeling, when everything is going right and we know if we stop now we will lose it forever. That is a problem sidewalk artist Davin Zinn faces every day. Davin traded in his pen and paper for a box of chalk back in 2008. His work can be seen on the streets of Michigan, Manhattan and even Sweden.
The biggest obstacle for chalk artists is the weather. The weather doesn’t care that you are almost done with this piece or that it is the best one you have done yet. You have to work fast and that means you don’t have time to stop and prepare a meal. You need something quick, easy, and you need to be able to eat it with one hand. Here are some simple recipes you can make ahead of time and enjoy with one hand.
No-Bake Superfood Granola Bars
- 2 cups porridge oats
- ½ cup pumpkin seeds (pepitas)
- ¼ cup golden linseeds
- 2 cups puffed brown rice cereal
- ½ cup whole raw almonds
- ¼ cup chia seeds
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- ¼ cup goji berries
- 3.5oz coconut oil (or butter)
- 3.5oz light brown soft sugar
- 5.3oz runny honey (or brown rice syrup if vegan)
- ¼ tsp salt
- 1 tsp cinnamon
- 2.65oz dark chocolate, chopped
- Preheat the oven to 350F. Spread the oats, pumpkin seeds and golden linseeds out in a roasting tray and toast them in the oven for 8-10 minutes until just starting to turn golden and fragrant. Remove from the oven and set aside to cool.
- Line a 10in square tin with baking parchment, leaving some overhanging on either side.
- Tip the cooled oats and seeds into a large bowl along with the puffed rice cereal, almonds, chia seeds, dried cranberries, apricots and goji berries, mix everything together.
- Place the coconut oil, sugar and honey in a pan, heat gently until the sugar has dissolved then bring up to the boil and allow to bubble for a minute. Remove from the heat and stir in the cinnamon and salt then pour over the oat mixture, stir until everything is well combined. Allow to cool for 10 minutes or so until the mixture is no more than barely warm, then stir through the chopped chocolate.
- Tip the mixture into the prepared tin, spread it out into an even layer then pack it down very firmly; use the base of a glass to help you to press it down. Place the tin in the fridge to chill for about an hour until completely cold.
- Use the overhanging parchment to lift the slab out of the tin then cut it into twelve slices using a very sharp serrated knife (slice it into quarters the cut each quarter into three strips.). Wrap each bar individually in clingfilm and store at room temperature for up to a couple of weeks, or in the fridge for up to a month.
Classic New Orleans Muffuletta Sandwich
3/4 cup pitted mixed oil-packed olives
1 tablespoon capers
1/4 cup chopped roasted red peppers
2 tablespoons parsley leaves
1/2 cup giardiniera (Italian-style pickled vegetable salad, see note
1 medium garlic clove, minced (about 1 teaspoon)
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 large muffuletta-style roll (see note)
1/3 pound thinly sliced sweet soppressata
1/3 pound thinly sliced mortadella
1/3 pound thinly sliced capicola
1/3 pound thinly sliced provolone cheese
- Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add vinegar and olive oil and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.
- Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.
Here is one for my gluten free friends out there!
Ham Roll-Ups with Cream Cheese (Keto, Gluten-Free)
Ham – Choose the best quality ham you can find. A nitrate-free variety with no added sugars is essential if you are following a clean eating keto diet. You could use slices of turkey, or pork or chicken too.
Cream cheese – Try and avoid the low-fat choices as you want something thick and creamy and with no added sugars. If you wanted to be indulgent, you could add mascarpone instead.
Cheddar cheese – You can use any cheddar variety here, but a good strong one will give you a much deeper flavor. You could also use grated parmesan or even crumbled blue cheese.
Worcestershire sauce – This sauce is a great way to add a different taste sensation. You may have only used this in meat dishes, but try it here; it’s delicious!
Green onions – You could always use a little chopped celery here instead or add some chopped bell pepper if you would rather. There are some other alternatives to fillings for these Roll-Ups, so scroll down to check them out!
Salt and black pepper – Sea salt and freshly ground pepper if you can, but the regular would be fine.
How to Make Ham Roll-Ups with Cream Cheese
Take a bowl and add the cream cheese, cheddar cheese, Worcestershire sauce, green onions, salt, and pepper and stir together until well combined.
Lay each slice of ham out on a plate and spread with the cream cheese mix, being careful to leave a little border around the edge.
Tip – don’t overfill as that lovely cream cheese filling will seep out!
Roll up the slice of ham and secure it with a toothpick if you like.
Continue with the remaining 11 slices of ham, spreading and rolling, until you have 12 awesome Roll-Ups.
Try to spread the cream cheese evenly between them, so they are roughly filled with the same amount of mixture.
Serve 3 Roll-Ups per person as a snack. You could add some extras to these Roll-Ups to make a complete lunch dish, so scroll down for some ideas.