As a stay-at-home breastfeeding mom, Ashley Burnam made nutrient-rich cookies to increase her breast milk supply. Before long, she was whipping them up for friends, too – even the non-nursing ones, like a local CrossFit gym owner who asked if she could add protein to the mix. Today, she makes more than nine protein-rich, low-carb and low-sugar varieties ($25 for seven online; or $4 each at local events), including peanut butter chocolate chip, blueberry carrot zucchini, sweet and spicy honey oat and double fudge brownie. The dense and flavor-packed cookie bars lack the grittiness of most protein bars, and they have just enough sweetness to satisfy any cravings. Customers often stash cookie bars in a purse or backpack for a guilt-free treat at work or after the gym, Burnam says. “They’re just really great snacks to have around.”
Cookie Bar Queen
Maui Pasta chef/owner Patty Inman’s motto is: “If it’s not made with love, it’s not Italian food.” That principle also holds true for Inman’s house-made pasta, which she sells out of her tidy Gainey Ranch restaurant and new online shop. Using an Italian pasta machine, Inman – who founded the company in Hawaii but moved it to Arizona after her husband passed – fabricates a variety of styles ranging from spinach fettuccine to pappardelle ($5.95-$8.95). The ingredients are simple, just semolina flour, water and plant-based infusions such as basil or spinach, Inman says. She also handcrafts several varieties of ravioli ($14.95-$23.95 for fresh lobster). Order online and pick up the next day along with a full complement of pasta sauces, ready-to-eat dishes (think Bolognese lasagna) and a selection of baked goods, including richly layered tiramisu.
7704 E. Doubletree Ranch Rd., Scottsdale, 480-750-2400, mauipasta.com
After mother and daughter duo Sharyn and Rebecca Seitz took over Sphinx Date Co. in 2012, they created Medjool date salsa to show how dates can be used in unconventional ways. Their swoon-worthy salsas come in two varieties: mild and salsa verde ($8.95 each). Both showcase the dates’ sweetness and pliable texture, but have different heat levels. For folks who enjoy a spicier blend, the salsa verde is chockfull of green chile and tangy, citrusy tomatillos. The mild, more traditional salsa is ideal for the heat-averse. Either way you go, the chunky condiments are great for chip dipping or slathering on scrambled eggs. And if the salsa verde isn’t fiery enough, Sphinx Date Co. also makes a date hot sauce laced with jalapeño and habanero peppers ($7.95).
Sphinx Date Co. Palm & Pantry
3039 N. Scottsdale Rd., Scottsdale, 480-941-2261, sphinxdateco.com