At least four other people rode their bikes to work today. So, in the grand scheme of things, it’s not monumental that I rode my bike to work today, but in my little world it was super exciting. And what was more exciting than that was that I rode it to work toting my April Cupcake Hero entry: Prickly Pear Lemon Cupcakes.

There was some definite engineering that happened before this bike ride began this morning. I have a front basket on my bike, so it seemed logical that I tie them to that. I also choose a cupcake caddy that had deep wells, so that they would stay in place during the journey. But the best plans don’t always work out. Some where between Chandler and Gilbert the sidewalk/bike lane literally ended and I had to go off road. You can see that there were a few of them that took a tumble.

But it was actually fun watching them bounce around. By the time I made it to the office, they had all bounced upside down and right side up again. And that caddy stayed in place the whole way. It was interesting for me to see how many different ways I could go green with this challenge. Here’s some of the eco-friendly things that went into these babies:

• Choose a prickly pear product that was bottled within 100 miles of Phoenix (eat local)
• Selected locally grown lemons from a local farmer’s market (eat local)
• Used silicone cupcake cups rather than using paper (reduce/reuse)
• Rode my bike to work to transport these little babies to the office (reduce)

Prickly Pear Lemon Cupcakes

These cupcakes were so moist and the lemon flavor zinged. I think I am officially hooked on prickly pear syrup (margaritas and iced tea posts here). The flavor is subtlety sweet. I choose a lemon cake recipe from Chockylit and made a simple butter cream and added in the prickly pear syrup. I chose this frosting because I wanted the prickly pear taste to stand out and I see a buttercream like a good paint primer, it’s a frosting that helps whatever you mix in really stand out.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup milk
3 tablespoons fresh lemon juice
zest of one lemon

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk and vanilla.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Mix in lemon juice.
7. Fill the ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake at 350 for 20 minutes until a cake tester comes out clean.

Note: The batter makes 12 regular cupcakes.

This is my April 2008 Cupcake Hero Entry for Earth Day!

One of my favorite Phoenix blogs is Lunch Bucket Bento. Lisa and crew are a bento toting, Daring Baking group. A few times a week, she posts snapshots of what I believe are the coolest lunches in town. Sometimes her posts are a simple list of what was packed and other times, she shares simple, but delicious recipies.

My work routine has changed this past quarter and my plans to ride the bus one day a week haven’t been working out. So, in thinking about how I can change just one thing in my day to help out Mama Earth, I’ve been taking my lunch to work more. I’ve been pretty good these past few weeks and as I was packing my lunch, I kept thinking how useful a bento box would be.

This weekend I acquired my very own bento box! I’m so freakin excited and it’s so much fun thinking about how much flavor I can pack in on little box!

This week I’m working through a batch of Sonoma Chicken Salad and Cantaloupe with Chili Powder and Honey.

I don’t know what website I was trolling when I saw this simple recipe for Cantaloupe with Chili Powder and Honey, but it’s super tasty and has really hit the spot this week.

Cantaloupe with Chili Powder and Honey

1 Cantaloupe (balled)
2 t locally harvested Honey and Mint
1-2 t chili powder

Method:
Mix it all together and enjoy!

The theme around my office is that 2008 is going to be 200GR8 and I like the sound of that! I know to start the year off I need a green recalibration. So, where I was a true shade of green through the fall, I turned kinda mint green through the holiday.

The busy hustle of the end of year has me walking around the house looking at all the things I let go and trying to see what else I can do to really make it 200GR8!

1. Unplug the counter top appliances. I’m not using the mixer daily as I was through December and there’s no reason to have the old reliable mixer plugged in.

2. Recycled paper towels and toilet paper. It’s a bit more expensive, but in the grand scheme of things, I think I can work it into my budget.

3. Taking my lunch to work. This will save a trip out during the day and it taste so much better than anything I can get around my office. One tip that’s making this easy? Soup. I’ve made a big batch of soup of Taco Soup on Sunday and been chowing on that all week.

4. Pay attention to what you’re putting into your recycle bin. If it’s still dirty, then it can’t go. That means cardboard pizza boxes! and it’s helpful to rinse out and drain your cans.

Taco Soup
Prep Time 10 minutes/ Cook Time 30 minutes

1 can kidney beans
1 can pinto beans (with jalapeños optional)
1 can corn
1 can Rotel (you pick the flavor)
1 can stewed tomatoes
2 cans water
1 packet taco seasoning
1 packet Ranch dressing
1 lb ground meat (lean beef or turkey)
1 small yellow onion, diced
1 green pepper, diced

In a soup pot pour in all canned ingredients (don’t drain them) and put in the taco and Ranch seasoning packets.

In a skillet, brown the meat with the onion and peppers. Drain off any additional grease and mix into the soup pot.

Heat through. Soup’s flavors will mix more throughout the week.

2 weeks in a row, y’all!

I had my first drawback to riding the bus to work this past Thursday; I forgot my planner at home! There’s no going back once you’re on-board, no whirling around to run back into the house, you’re stuck and in my case I had 20 minutes to obsess about it.

I also need to start considering how I’m packing and prepping for my Bus Ride Thursdays. I totally want a BuiltNY lunch bag and maybe I need a checklist, something to help me remember my house keys, purse, pants and planner.

Oh, and while browsing the Valley Metro site, I noticed a contest only for people who are registered alternative mode transportation users. For every week I use a car pool or bus, I get an entry into a contest to win $250 bucks!

Also, I’m back in town and got lots of cooking on my list for this week. Look for posts on:

• Organic Pumpkin Breakfast Muffins
• review of Niman Ranch pork
• Chorizo Empandas
• online shopping that benefits not for profits

Comfort zone. Doesn’t it feel good to get outside of it?

On Thursday, I rode the city bus to work. A bus ride for me, is usually coupled with an overseas vacation. I can honestly say that I have not been on a public bus as a matter of living my everyday life ever.The rental car shuttle bus is as close as I’ve been in the States.

Guess what! It wasn’t scary. It wasn’t dirty. It WAS quite relaxing actually. Here’s what I can tell you about my experience and what I learned on my first day:

•  Correct change! The Phoenix Metro doesn’t give change.
• iTunes books. Pick one, load it up and enjoy.
• Pull the cord. Before your stop, pull the cord by the window to let them know you need them to stop at the next station.
• Green button. This one is a little insider’s tip. The door doesn’t automatically open. You have to push the green button.

Once I got to work, I started doing a little more investigating and I talked with a colleague who also rides the bus. I was shocked at the expense; $2.50 for a round trip. That’s more expensive than it cost me to drive my good ol’ American hot rod to the office.

I want to be kind to good mama Earth, but holy cow. That will really add up.  Then, I heard of yet another benefit of working for my company. SUBSIDIZED BUS PASSES and a guarantee ride home program.

I filled out a quick form and in seconds the front desk gave me a bus pass that allows me to ride for free and because I’m now an alternative mode user, they will guarantee me a ride home if theres an emergency or reason that I can’t get home before the last bus leaves the office.

I think my schedule can handle one bus ride per week and I’m trying to arrange a car pool for another day of the week.

And, what’ a weekend without some yummy explorations. I’ve been exploring my Junior League cookbook collection and I found this southwest inspired pumpkin soup.  It was delicious and so easy to make.

What I liked most about it was, that it took traditional squash soup and knocked out the traditional nutmeg/cinnamon combination and kicked it up a notch with  chili powder, cumin and cayenne pepper.

Southwest Pumpkin Soup (8700 Pumpkin Soup)
Serves 8/ Prep Time 10 minutes/ Cook Time 35 minutes

1/4 cup butter
1/2 cup chopped onion
3 shallots, chopped
1/2 bunch green onions, chopped
1 t each cumin, oregano, hot chili powder, cayenne pepper
1/4 cup flour
1 quart vegetable broth, heated
1 T tomato paste
2 lbs pumpkin or any other hard yellow squash, peeled, seeded, chopped
1/2 bunch cilantro
1/4 cup milk

Melt the butter in a sauce pan over medium high heat.
Add the onions, garlic, shallots, green onions, cumin, oregano, chili powder and cayenne pepper; mix well.
Saute until the onions are soft. Sprinkle the flour over the vegetables.
Cook for 12 minutes, stirring constantly with a wooden spoon.
Add the vegetable broth, tomato paste, pumpkin and cilantro; mix well. Simmer until the squash is tender. Transer the mixture to a blender container. Process until smooth.
Add the milk; mix well.

Action leads to motivation. I truly believe that. Over the past few months I’ve mimicked initiatives started by other people. AfricanKelli sent out a charge to see what each of her readers could do in a week focused on ‘reduce, reuse, recycle’ and I picked up what I think are great habits.

I was just preforming an act. Following. But do you know what began happening? I starting seeing so many other opportunities in my life to be more conscience. AND IT FEELS GOOD.

This weekend I became uber conscience of the pantry. Ugh. How many times when running to the store did I pick up another can of Rotel or Cream of Mushroom soup?

Guess where all this goodness is going? To the food bank. It’s amazing how so much food came out of the pantry and I had a stock pile still.

The good news, since I’m more aware of what I have, my mind is just bouncing with all the goodness I can still cook with what I have. Lunch today is Black bean Couscous Salad. Delish! I might, I dare say, be starting to feel a little motivation!

Black Bean Couscous Salad

Prep 10 minutes Cook 5 minutes Serves 6

1 1/2 cup uncooked couscous
1 1/2 cup chicken broth
2 tablespoon extra virgin olive oil
3 tablespoon fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
2 green onions, chopped
1/2 red bell pepper, seeded and chopped
4 tablespoons chopped fresh cilantro
1/2 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained
salt and pepper to taste

DIRECTIONS

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

 Copied from Co-Op America

Garbage.  Americans produce more and more of it every year, when we need to be producing less.

Even the most waste-conscious among us can feel overwhelmed by the amount of household waste that goes beyond what municipal recyclers and compost bins can handle.

That’s why our editors have spent the summer investigating the state of waste management in our country, and putting together information for you, our Co-op America members, explaining how we can get serious about the three R’s – reducing, reusing, and recycling.  Supporting members of Co-op America can expect to receive this issue of the Co-op America Quarterly this fall.  If you’re not already a supporting member, join us now to get this special issue mailed to you.
1.  Appliances: Goodwill accepts working appliances, www.goodwill.org, or you can contact the Steel Recycling Institute to recycle them. 800/YES-1-CAN, www.recycle-steel.org.

2.  Batteries: Rechargeables and single-use: Battery Solutions, 734/467-9110, www.batteryrecycling.com.

3.  Cardboard boxes: Contact local nonprofits and women’s shelters to see if they can use them. Or, offer up used cardboard boxes at your local Freecycle.org listserv or on Craigslist.org for others who may need them for moving or storage. If your workplace collects at least 100 boxes or more each month, UsedCardboardBoxes.com accepts them for resale.

4. CDs/DVDs/Game Disks: Send scratched music or computer CDs, DVDs, and PlayStation or Nintendo video game disks to AuralTech for refinishing, and they’ll work like new: 888/454-3223, www.auraltech.com.

5.  Clothes: Wearable clothes can go to your local Goodwill outlet or shelter. Donate wearable women’s business clothing to Dress for Success, which gives them to low-income women as they search for jobs, 212/532-1922, www.dressforsuccess.org. Offer unwearable clothes and towels to local animal boarding and shelter facilities, which often use them as pet bedding. Consider holding a clothes swap at your office, school, faith congregation or community center. Swap clothes with friends and colleagues, and save money on a new fall wardrobe and back-to-school clothes.

6.  Compact fluorescent bulbs:   Take them to your local IKEA store for recycling:  www.ikea.com.

7.  Compostable bio-plastics: You probably won’t be able to compost these in your home compost bin or pile. Find a municipal composter to take them to at www.findacomposter.com.

8.  Computers and electronics: Find the most responsible recyclers, local and national, at www.ban.org/pledge/Locations.html.

9.  Exercise videos: Swap them with others at www.videofitness.com.

10.   Eyeglasses: Your local Lion’s Club or eye care chain may collect these. Lenses are reground and given to people in need.

11.  Foam packing: Your local pack-and-ship store will likely accept foam peanuts for reuse. Or, call the Plastic Loose Fill Producers Council to find a drop-off site: 800/828-2214. For places to drop off foam blocks for recycling, contact the Alliance of Foam Packaging Recyclers, 410/451-8340, www.epspackaging.org/info.html

12. Ink/toner cartridges: Recycleplace.com pays $1/each.

13. Miscellaneous: Get your unwanted items into the hands of people who can use them. Offer them up on your local Freecycle.org or Craigslist.org listserv, or try giving them away at Throwplace.com or giving or selling them at iReuse.com.  iReuse.com will also help you find a recycler, if possible, when your items have reached the end of their useful lifecycle.

14. Oil: Find Used Motor Oil Hotlines for each state: 202/682-8000, www.recycleoil.org.

15.  Phones: Donate cell phones: Collective Good will refurbish your phone and sell it to someone in a developing country: 770/856-9021, www.collectivegood.com. Call to Protect reprograms cell phones to dial 911 and gives them to domestic violence victims: www.donateaphone.com. Recycle single-line phones: Reclamere, 814/386-2927, www.reclamere.com.

16. Sports equipment: Resell or trade it at your local Play It Again Sports outlet, 800/476-9249, www.playitagainsports.com.

17. “Technotrash”: Easily recycle all of your CDs, jewel cases, DVDs, audio and video tapes, cell phones, pagers, rechargeable and single-use batteries, PDAs, and ink/toner cartridges with GreenDisk’s Technotrash program. For $30, GreenDisk will send you a cardboard box in which you can ship them up to 70 pounds of any of the above. Your fee covers the box as well as shipping and recycling fees. 800/305-GREENDISK, www.greendisk.com.

18.  Tennis shoes: Nike’s Reuse-a-Shoe program turns old shoes into playground and athletic flooring. www.nikereuseashoe.com. One World Running will send still-wearable shoes to athletes in need in Africa, Latin America, and Haiti. www.oneworldrunning.com.

19.  Toothbrushes and razors:  Buy a recycled plastic toothbrush or razor from Recycline, and the company will take it back to be recycled again into plastic lumber.  Recycline products are made from used Stonyfield Farms’ yogurt cups.  888/354-7296, www.recycline.com.

20. Tyvek envelopes: Quantities less than 25: Send to Shirley Cimburke, Tyvek Recycling Specialist, 5401 Jefferson Davis Hwy., Spot 197, Room 231, Richmond, VA 23234. Quantities larger than 25, call 866/33-TYVEK.

21.  Stuff you just can’t recycle:  When practical, send such items back to the manufacturer and tell them they need to manufacture products that close the waste loop responsibly.

Locovores. Have you heard the term? It’s a movement that started in San Francisco. A group of people are trying to bring awareness to eating locally grown food. By eating local you’re supporting the local economy, not heavily relying on big trucks to get your grub and it’s healthier.

But I live in the desert. When I check out the local food wheel for San Francisco my mouth waters. What am I supposed to do in Arizona? Eat sand and wash it down with a cactus? (ok, maybe I’m being a little dramatic.)

So, I should just go the local farmer’s market, right? Not so quick. Just as important as looking for local organically grown food, is to select food that grows with the least amount of environmental impact for our area. For example, strawberries take a lot of water to grow, not the best idea in the desert.

I’ve got good news. Knowing more about what you eat, where it comes from and how to balance your grocery bag- just makes you smarter. I’ve compiled a list of what’s in season in August in Phoenix. Use this as a guide to help you the next time you’re at the store.

(this post is a little late, but this is how my Green Week ended)

I’ve learned so much this week and become aware of so many other things I can incorporate into my everyday life. This week has given way to so many great conversations.

At work, I have people asking me how we can incorporate recycling in our office. How great is that?! If people want to know how we can do it there, I hope that means they’re looking to see how they can do it at home.

Personally, I’ve had friends share some things they’re incorporating into their everyday lives. Molly is working in a more corporate environment and she’s recycling her hangers. Another friend, put a recycling bin in the kitchen and a third is composting. How awesome is that?

Thank you to everyone who shared some tip or words of encouragement, this week has been really fulfilling for me.

Now, there was one piece of unfinished business. My office trash can. If you’ll remember, I confessed that I was guilty of filling it up multiple times a day. My office mate on the other hand, hardly tossed anything out.

Here’s where I was on Friday. One small plastic bag, a tissue, a string cheese wrapper and 2 pieces of chewed gum. How about that!

Chicken.

That’s what I am. I was at a wine party on Wednesday night when I noticed that the hostess was tossing all the wine bottles in the trash. I saw it happen, I thought, “Just ask her if you can take the bottles home.”

I didn’t. I chickened out. I feel bad.