Like or Dislike: Jodi Sta.Maria for Breakfast

Hearty Yam and White Bean Hash

Hi friends,

I have a special treat for you today! I am off traveling in Washington DC for a conference this week and can't wait to share my food journey with you! Until then, I guess you'll just have to do with this hearty yam and white bean hash I cooked up over the weekend.

You can find this recipe over on Richa's blog, Vegan Richa. I'm a big fan of hers and I love the way she combines simple, plant-based ingredients into amazing dishes with a focus on Indian cuisine. (Plus, if you haven't checked out her Roasted Butternut Squash Sliders with Balsamic Caramelized Onions you definitely should!)

Hope you have a wonderful week!

Continue to the recipe...

Kale Smoothie for Ladies

I'm not going to lie... sometimes it's hard to be a lady. Sometimes there are days when mood swings get the best of you and you become an emotional mess. An emotional mess for absolutely no reason except that, well, you're a lady.

On days like this it's best to stay away from your kitchen. On days like this don't attempt to create a new veggie burger recipe; chances are very high that the recipe that worked so well in your mind won't work out in reality. And then it's just awkward when your male roommate walks in on you crying on the kitchen floor. Not that this has happened to me or anything...

If you do decide to venture into your kitchen, I advise you keep it simple. Throw some frozen bananas into a blender and blend it up with some kale. Toss in some maca powder to correct those hormonal imbalances and add some raw cacao powder for good measure -- unless, you don't like chocolate? And then be sure to enjoy this soothing, fiber-filled smoothie curled up in a snuggie while watching your favorite romantic comedy.

This smoothie starts with kale for a boost of nutrients and fiber to help keep blood sugar stable. Next, we'll add some almonds for healthy fats that make this smoothie filling so it can be used for breakfast or a hearty snack.

Maca powder comes from the maca root, which has been used by the Peruvian population for centuries.  It is one of my favorite supplements because it helps support the body's endocrine system to naturally balance hormones. Maca provides a nice energy boost (without caffeine) and can help with chronic fatigue and low libido. It's a wonderful supplement to use at any time, but I find it especially helpful as a natural PMS remedy. Maca is the perfect addition to this smoothie because it adds a sweet, malty taste without any added sugars!

Ginger is fabulous for aiding the digestive system as well as providing relief from nausea and cramps (which most of us ladies are pretty familiar with). Fresh ginger can easily overpower the smoothie so I recommend starting with a small piece (about 1/2-inch) if you are not used to the taste of ginger.

And, of course, we can't make a kale smoothie for ladies without chocolate! Raw cacao powder gives our smoothie a delicious chocolate kick while also adding important antioxidants and minerals (like magnesium and iron) that are especially beneficial for women's health. You won't believe a smoothie that's good for you tastes this good!

Kale Smoothie for Ladies
Serves 1

Ingredients:
3 large kale leaves
2 tablespoons almonds
1 cup almond milk
1 frozen banana
2 tablespoons raw cacao powder

2 teaspoons maca powder

1/2-inch piece of fresh ginger (optional)

stevia or alternative sweetener to taste

Instructions:
Add all ingredients to a blender and blend until smooth!

Note: if you do not have a high-powered blender (I use a Vitamix 5200), I recommend blending the kale, almonds, and almond milk until smooth and then adding the fruit and supplements.

For more green smoothie tips, be sure to check out my Green Smoothie 101 video.

Torani Syrup - Salted Caramel Banana Topped French Toast

I have been invited by She Speaks to participate in the Torani Holiday Cheers program.  Torani syrups are widely known as a delicious "add-in" to your favorite beverages.  You are bound to see bottles of various flavors in you favorite coffee houses!

Cooking and baking with Torani Syrup is a fun and simple way to add wonderful flavors to your favorite dishes as well!

Torani has such a vast selection of flavors to choose from.  You will have to visit their website to see for yourself!  They even came out with Chicken N Waffles!

I'm excited to try the Almond Roca and Macadamia Nut flavors!

If you still have a last minute gift to fill for the Holiday's or can't figure out what to give that hard to shop for person on your list - try the Holiday Variety pack of Torani Syrups! The holiday collection includes: Gingerbread, Pumpkin Spice, Vanilla, Hazelnut, Italian Eggnog and Peppermint! It's also PERFECT for Holiday entertaining!

I was thrilled to receive the Sugar Free Salted Caramel and the Gingerbread syrups to try out!  I found a quick and easy way to enjoy the Salted Caramel Flavor: Simply drizzle it over slices of green apple!  It's like a fresh version of caramel apples! Try it for an instant fix!

I made Salted Caramel Banana Topped French Toast! French toast was one of my absolute favorite breakfast foods as a child.  We normally enjoy them with a dusting of powdered sugar or with maple syrup.  I decided that I would make them extra special by adding some Torani flair!  I caramelized bananas with the Salted Caramel Syrup to create a NEW breakfast favorite!

Next up: Creating Holiday treats using the Gingerbread Syrup!  Ideas anyone?

Torani's description of the Gingerbread Syrup: The flavor of ginger snaps reminds you of cheerful holiday times. The fresh-from-the-oven taste of this syrup gives off hints of cinnamon and molasses.

About Torani: Family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.

Save $1.00 On any flavor of Torani. Available in the coffee aisle. Coupon Expires 1/17/2013.


Disclosure: This is a sponsored post. I have partnered with She Speaks & Torani to share my experiences with Torani Syrup. All opinions are my own and I did not receive compensation for my review. Samples were provided to facilitate my review.

Creamy Cinnamon Oatmeal Porridge

There are days when a smoothie just isn't going to cut it for breakfast.  On these days I wake up craving something warm, filling, and cinnamon-y.  These days call for homemade spelt waffles, fresh from the griddle.  

But, if you're anything like me, you don't end up with warm, delicious spelt waffles.  Nope, if you are me, you end up oddly crispy, yet somehow undercooked waffle-imposters because you decided that you didn't need to follow a recipe for waffle batter.  (Apparently, Sonnet, apparently... you do.)  

No harm done though, because smarty pants you, you had some steel cut oats soaking.  Looks like you get to indulge in that hearty, delicious breakfast after all.  

The key to this porridge is soaking the oats for 12 - 24 hours.  Soaking grains increases their digestibility and makes them more nutritious.  Most grains contain phytic acid which can block mineral absorption during digestion, but soaking and fermenting grains neutralizes this acid and allows your body to absorb more nutrients.  In cool weather, soak the oats for a full 24 hours and in hot weather, soak them for 8 - 12 hours.  I recently soaked and fermented my oats for two days, resulting in a very intense, sour porridge.  For most palates, I would definitely recommend sticking with 12 - 24 hours.

The other important aspect of this recipe is the cinnamon.  I love using cinnamon in my cooking because it helps to balance blood sugar and decreases inflammation.  Sounds like a win-win! Eat up!

Note: If gluten-free, be sure to choose Bob's Red Mill brand for steel cut oats.  Although oats are naturally gluten-free, they are often contaminated with wheat during processing.  

Creamy Cinnamon Oatmeal Porridge

Slightly adapted from Wild Fermentation 

Serves 2 - 4

1 cup steel-cut oats

5 cups water

sea salt to taste

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Soak oats for 12 - 24 hours in 2 cups of water.  Keep container covered to keep dust and flies out.  The oats will absorb most of the water.

When oats are done soaking, bring an additional 3 cups of water to a boil.  Lower the heat and add the soaked oats with any remaining water.  Add the cinnamon and nutmeg and stir until the oats are hot and have absorbed all the water, about 10 - 15 minutes.  Stir constantly as the oatmeal gets thicker to prevent it from burning.  Serve warm with your favorite toppings. 

Plum Bistro

French toast with maple syrup and seasonal fruit

While my kitchen is still in a bit of a disarray from my recent move, I thought this would be a fun chance to share some photos of one of my favorite restaurants in Seattle: Plum Bistro.  Plum Bistro is located on Capitol Hill and serves brunch, lunch, and dinner.  They also have several cafes located around the city as well as a food truck and market at Seattle Center.

Makini Howell is the Executive Chef and Owner of Plum Bistro and her food is incredible.  I am anxiously awaiting her new cookbook (to be released in April 2013) that is now available for pre-order through Amazon.

I usually go to Plum Bistro for the weekend brunch (pictured), but if you are looking for the best sweet potato fries, spicy mac 'n' yease, or tempeh in the city, Plum Bistro is a must.

Strawberry rhubarb pancakes with creme fresh

Strawberry rhubarb panini with avocado, augula, and balsamic 

Besides the amazing food, I love the funky interior of the restaurant and the big doors they open during summer (you can see some great interior pictures on this blog.)  All of the food served at Plum Bistro is vegan with a focus on sustainability and seasonality. If you are visiting Seattle with a mixed group of eaters, be sure to stop at Plum Bistro as even meat-eaters and vegetarians will find something hearty and delicious to enjoy.

Have you been to Plum Bistro before?  What are your favorite dishes there?

Raw Sprouted Buckwheat Granola

My cats are peculiar creatures.  One minute they will be trying to kill each other and the next minute they will be grooming one another and snuggling.  One of them is never more than two feet away from a human presence while the other one is never more than two feet away from his food bowl. One of them loves laying in the middle of the living room and being an inconvenience to anyone trying to walk.  The other one?  Oh, he's probably hiding in the towel drawer in the kitchen while on his mission to cover ever single one of my clean towels with cat hair.  Mission accomplished, kitty.

One of my cats is also a plastic bag licker. Do you know what I am talking about?  He is absolutely obsessed with licking plastic bags.  It has given me even more motivation to make sure that we cut down on our plastic bag usage.

Last week his licking became a new phenomenon.  I brought home some DVDs from the library and he pushed through the stack and licked every single one.  After observing this, my other cat decided to do the same thing.  And now, anytime a DVD enters the house, both of my cats will have a licking war over it.  If you have recently checked out DaVinci Code, Charlie's Angels, or Modern Family from the Seattle Public Library, you have probably touched my cats' saliva.  I am so, so sorry.

Earlier this week I pulled out my dehydrator from the cupboard that it's been sitting in since we moved into our apartment almost two years ago. Luckily my cats didn't lick it.  But they sure did hate the sound of it.  Well, until they realized that the top was warm and would be the perfect place to take a nap.  Take note: you don't need two crazy cats, plastic bags, or DVDs to make this granola, but you will need a dehydrator.

We'll start with soaking our buckwheat in water overnight to prepare it for sprouting.

(And yes, you can bet that my cat licked the outside of this plastic bag.)



Buckwheat, contrary to its name, is gluten-free and does not contain any wheat.  Buckwheat stabilizes blood sugar, strengthens the kidneys, is rich in vitamin E and B vitamins, and is very filling.  Buckwheat that has been roasted is known as kasha and will have a deep amber color.  Since this buckwheat will be sprouted, make sure you use raw buckwheat and not kasha.



After soaking the buckwheat overnight, drain the water and rinse it thoroughly.  Buckwheat gets slimy as it sits so rinse it until it is no longer slimy. Let it drain well and then let it sit out at room temperature to sprout for 2 days, rinsing it every 4 - 8 hours or so.  At the end of two days, your buckwheat will have little tails and will be ready for the dehydrator.

(Note: some readers have asked about the dehydrator I use. I have a 9-tray Excalibur dehydrator that I bought three years ago and absolutely love. It's the perfect size for making large batches of this cereal at once.)

It will need about 6 - 8 hours at 115 degrees F to dehydrate and then will be crispy and crunchy.  Then mix with your other ingredients like nuts, seeds, dried fruit, and/or fresh fruit.  And serve with your favorite milk!

Raw Sprouted Buckwheat Granola
Yield: 6 cups

2 cups raw buckwheat (not kasha)
Water for soaking and rinsing
1 cup chopped nuts or seeds (pumpkin seds, almonds, walnuts, pecans, etc)
3/4 cup dried fruit (goji berries, raisins, unsweetened cherries, etc)


Soak the buckwheat overnight, drain the water and rinse it thoroughly.  (Buckwheat gets slimy as it sits so rinse it until it is no longer slimy.) Let it drain well and then let it sit out at room temperature to sprout for 2 days, rinsing it (and draining well) every 4 - 8 hours or so.  At the end of two days, your buckwheat will have little tails and will be ready for the dehydrator.

Lay buckwheat flat in a single layer on a dehydrator tray with a Teflex/ParraFlex sheet on top.  Dehydrate buckwheat in dehydrator at 115 degrees F for about 6 - 8 hours, until crispy. 

Once dried, mix buckwheat with your other ingredients like nuts, seeds, and dried fruit.  Enjoy with your favorite nut milk. 

National School Breakfast Week to be observed March 5-9

National School Breakfast Week, an observance meant to increase awareness of the availability of the federal School Breakfast Program, will be held from March 5 to 9 this year.

Research has shown students who eat breakfast score better on tests, have fewer health issues and are better behaved, says a press release from the Kentucky Department of Education. In Kentucky, about 190,000 students eat breakfast at school each day, which represents about 30 percent of public school enrollment, said spokeswoman Lisa Gross. The numbers are not broken down by district.

Schools are encouraged to participate in a spirit contest whose winners will be given a certificate of excellence by Kentucky Education Commissioner Terry Holliday. Schools can plan festivities and then share what they've done to celebrate the event. Winners will be recognized April 19. The deadline to enter is March 22. For more information about contest rules, click here.

13 Kentucky schools, 11 in Perry County, receive funds and other help to get more kids eating breakfast

Thirteen Kentucky schools will receive money and other help to get more children eating breakfast at school, an undertaking funded by Kellogg's cereal company and Action for Healthy Kids. The goal is to serve 1 million more breakfasts nationwide to kids in need this school year. (Photo taken at Perry County Central High School by Larry Robinson)

Perry County's 11 schools, Bath County's Owingsville Elementary and Bellevue Independent's Grandview Elementary were among 95 schools from 26 states chosen. More than 65,000 students attend the schools, with 76 percent qualifying for free and reduced meals and 76 percent opting to eat school lunch. However, only 36 percent of those children eat breakfast at school.

In Perry County's 11 schools, which got $12,000, the funds will be used to develop a "Grab and Go" breakfast option, allowing students to eat outside of the cafeteria if they choose.

The 2010 School Breakfast Scorecard from the Food Research and Action Center showed 99 percent of Kentucky schools participated in the National School Breakfast Program in the 2009-10 school year. About 58 percent of low-income children who participated in the program also ate breakfast at school, ranking Kentucky sixth in the nation for the double enrollment. "However, if Kentucky schools boosted participation to serve 60 low-income children breakfast for every 100 low-income kids served lunch, nearly 9,000 more children would be eating a healthy school breakfast every day," says a press release by Kentucky Action for Healthy Kids.

Breakfast Quinoa

What are you eating for breakfast nowadays? Oatmeal? Toast? A smoothie?  All of the above? 

Whatever your answer, I won't judge.  Well, unless you aren't eating breakfast 'cause then that would be a problem. 

Or, if you are eating breakfast, but breakfast to you means glazed donuts every day for the past week.  Ahem, yes Ashley, I am looking at you... No, you're right, I said I wouldn't judge.  I'll just look at you out of the corner of my eye until you pick up that bowl and fill it with quinoa.  Good.  Now we're talking.

Have you jumped on the quinoa bandwagon yet?  If not, then allow me to catch you up. Quinoa (pronounced keen-wa) is the edible seed that comes from the Quinoa plant which originated in South America. Quinoa’s relatives include spinach, beets, and Swiss chard. Quinoa comes in several varieties (white, red, and black) and each has their own unique taste and texture.

Quinoa is one of the best sources of protein in the vegetable kingdom and is also rich in iron, potassium, vitamins, minerals, and dietary fiber. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. This makes quinoa the perfect main dish for vegetarian meals.

Even though quinoa is not technically a grain it can be substituted for nearly any grain in cooking. It is also gluten-free so it is perfect for anyone with wheat or gluten sensitivities or allergies. Quinoa is fluffy, creamy, and nutty and can be served hot or cold. You can find quinoa in a variety of recipes here on my blog as well. 



Breakfast quinoa is special for a couple of reasons:

1. You eat it at breakfast.
2. It's a great way to start your day with a vegan source of protein (that doesn't include soy or gluten!).
3. You can top it with your favorite fruits, nuts, spices, and milk!

Now let's get to it! 

And, if you haven't already entered my Hurraw! Balm giveaway, please be sure to do before Saturday, December 3rd at 4 pm PDT.

Breakfast Quinoa
Serves 2

1 cup quinoa
2 cups of water
Any toppings of your choice

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes.  Spoon into bowls and top with your favorite toppings.  Serve warm or cold. 

Cranberry & Pecan Power Bars

Do you have a little voice inside your head that tells you what to do?  Does it tell you things like eat your greens!  Or, get off this couch - NOW!  Or, stop looking at that pizza like that!  'Cause mine does.  Tell me about your little voice; I promise I won't judge.

The little voice inside my head kicked my butt through 42 miles of cycling on Saturday.  Up and down and up more hills, through long winding flat road, and even through a little bit of rain.  That voice pushed me to go harder.  Sometimes that little voice sounds a lot like Jillian Michaels.  I'm not sure if that's a good thing.

Lucky for me I made these delicious and energizing power bars before my ride.  It wasn't until I started doing long bicycle rides that I understood the point of the power bar.  Before this summer, I had never done a workout longer than 2.5 hours and I didn't realize how badly your body needs carbohydrates and glucose during long workouts.  Having a nutritious and healthy snack during a long ride or workout really makes a difference.

 

The original recipe called for rice cereal, but I substituted puffed millet and also added in some quinoa flakes for a little extra protein.  There is a lot of room for substitutions and adjustment on this recipe so feel free to get creative.  These bars are chewy, nutrient dense, and definitely keep your energy up.  I also love them with a cup of tea for breakfast or as a post-workout snack.  

Cranberry and Pecan Power Bars

Adapted From Enlightened Cooking

Makes 12 bars

1 1/4 cup puffed millet cereal
1 cup uncooked quick-cooking oats
2 Tablespoons quinoa flakes (optional)
2 Tablespoons ground flaxseed (flaxseed meal)
1/3 cup dried cranberries (or another dried fruit)
1/4 cup cup chopped pecans (or another nut)
1/3 cup brown rice syrup
1/2 cup almond butter (or any nut butter of your choice)
1 teaspoon vanilla extract

Combine the millet, oats, quinoa flakes, flaxseed meal, cranberries, and nuts in a large bowl.

Combine the syrup and almond butter in a small saucepan over medium heat, stirring until melted and well-blended.  Stir in vanilla until blended.

Pour almond buter mixture over cereal mixture, stirring until coated (you will probably have to get your hands in it to thoroughly mix it).  Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper to really tamp it down.  Cool in pan on a wire rack and chill at least 30 minutes to help it set.  Cut into 12 bars, wrap tightly in plastic, and store in refrigerator. 

Zucchini & Ginger Spelt Muffins

Usually about this time of year I try to eat more raw foods like zucchini pasta with carrot-cashew creme sauce, fresh vegetable juices, and caramel and fudge brownies (my favorite!).  But, this weird foggy, drizzly Seattle weather is confusing my senses.  Could this really be July? Or is it somehow already late September?  All I know is that instead of wanting raw foods and light summer lunches I've been craving sweet potatoes, curries, and greens. 

So then, what to do with all these zucchini if I'm not making raw pasta?  Make muffins, of course!

I tend to shy away from baked goods because they're usually loaded with fat and sugar, but these are definitely some of the heathiest and heartiest muffins I've seen.  I love the taste of the spelt flour and it goes together perfectly with the flavors of ginger and zucchini.  I even cut the amount of agave in half for my last batch and they were still super yummy!  These go perfect with a cup of peppermint tea at breakfast or with soup for lunch.  

Zucchini & Ginger Spelt Muffins

From Babycakes by Erin McKenna

Makes 12 muffins

2 cups spelt flour

1/2 cup ground flax seeds

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 tablespoon freshly grated ginger

1/2 cup coconut oil

3/4 cup agave syrup

3/4 cup rice milk

1 Tablespoon vanilla extract

2 cups zucchini, shredded

Preheat oven to 325 degrees and line muffin tin with liners.  In a medium bowl, whisk together the flour, flax seeds, baking powder, baking soda, salt, and cinnamon.  Add the ginger, oil, agave, rice milk, and vanilla to the dry ingredients and stir until smooth.  Fold in the zucchini.  Fill the cups evenly with 1/3 cup of batter and bake on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.  

To test the muffins, insert a toothpick into the center.  The muffins are ready when the toothpick comes out clean.  Let stand 15 minutes then transfer and cool.  Store the muffins in an airtight container at room temperature for up to 3 days. 

Whole Wheat Orange Scones

I learned a lot of things about myself last weekend when I was fighting my cold.  Apparently while sick I like to bake things.  Sweet things. 

I also learned that while baking my favorite thing to do is to listen to Thriller on repeat.  Loud.  For an hour.  This is completely normal, right? (Sorry, neighbors.)

But, at the end of that process I ended up with these delightful scones.  Totally worth it.

These orange scones are bright, tangy, and perfect for spring.  Surprisingly, the orange pieces make the scone a little tart rather than sweet.  If you're looking for a sweeter scone, juice the orange (you should get about 1/2 cup of juice) instead of using the slices.

The whole wheat flour in these scones definitely lends itself to a "healthier" taste than your average scone.  But, this scone is moist, light, and just crumbly enough.  It's like a biscuit meets a traditional scone.  Yum.

If you're trying to disguise the healthy aspect for your audience, you can serve these warm with jam.  Or just serve them warm with jam just because jam is good. 

If you'd like to add an orange glaze over the top, it's easy enough to do by mixing some powdered sugar with a little orange juice.  I opted out of this because I was trying to avoid the additional sugar.  But, then I went and smothered sugary jam over everything.  Oh well.

Orange Scones
Makes 8 medium-sized scones

Adapted from Inside A Black Apple

1/2 cup soy milk
1 Tablespoon apple cider vinegar
1 3/4 cup whole-wheat flour
4 teaspoons baking powder
3 Tablespoons evaporated cane juice
1 organic orange, zested and sliced
Pinch of salt
5 Tablespoons of cold vegan margarine, cut into chunks
1 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Mix the soy milk and apple cider vinegar together in a small bowl.  Let sit for a few minutes and allow to thicken.

In a large mixing bowl whisk flour, baking powder, evaporated cane juice, orange zest, and salt.  Add the margarine and mix (using your hands) until the mixture is crumbly with pea-sized chunks. 

Slice the orange starting by cutting off the top and the bottom, exposing the wheel of orange flesh inside.  Use a sharp knife to cut away the peel and pith of the orange.  Slice in between the white skin segments to the center of the fruit at a slight angle.  Make sure that you have removed any seeds and then add the orange slices to your mixing bowl.

Stir in the vanilla extract and soy milk/apple cider vinegar mixture until just blended. Do not overmix or it will result in tough scones.

Roll scones into a ball and flatten slightly on a cookie sheet to resemble 3 inch rounds.  Let scones rest for 10 minutes before baking.

Bake for 12 minutes or until the tops are lightly browned.

Olive Oil Granola

I don't know about you, but it's been a really long week.  It was one of those weeks where a lot happened professionally and personally and my brain and body were just kinda stuck in the middle of it.  Luckily, it's a three-day weekend and I just made granola.  It's amazing what the smell of cinnamon and toasted oats can do for one's mood.

If granola is the high of my week, my shoulder pain has definitely been my low.  I'm still recovering from a shoulder injury from last August and this week my physical therapist told me I needed to stop running.  Since my shoulder is already irritated and having a hard time healing, my recent training has been making it worse.

For anyone that has ever had to stop doing something they love because of an injury, I'm sure you can share in my frustration, anger, and sadness.  I was feeling really sorry for myself all week, thinking negatively about my body, and skipping the gym out of frustration.  Obviously, this made me feel worse about the situation.

Yesterday I had to change my attitude.  I returned all of my marathon training books back to the library.  I put on my cutest workout top.  And I told myself that if cycling is all that I can do, then I'm going to do it!  I went to the gym, got on a bike, and I rode for two hours.  It didn't make me feel better about not being able to run, but it sure made me stop being negative. 

I've been trying to find other things besides exercise to get excited about.  Since I won't be able to participate in any races for the next couple of months, I decided to put that money towards registration for the Vida Vegan Blogger Conference in Portland this August.  I bought myself a new toothbrush.  Then I cleaned and organized my refrigerator.  These might sound like insignificant things, yet somehow, they help make it better.  And I might not be able to go running, but I sure can make a good batch of granola.  That's something to be thankful for. 

This is one of my favorite granola recipes.  The olive oil and salt add just enough "oomph" to separate it from the sweeter granola varieties.  I love having this with almond milk in the morning or with some soy yogurt for dessert.  If you're worried about all the calories in granola, you can have half granola and half puffed (unsweetened) brown rice cereal to help cut some of the fat and sugar.  This is usually what I do in the mornings when I don't want to start my day with something too sweet. I also like to add in some flax seeds and hemp protein powder.

Ingredients:
3 cups old-fashioned rolled oats
1/2 cup almonds, chopped
1/2 cup walnuts, chopped
1/2 cup pumpkin seeds
1 tsp cinnamon
1/2 cup olive oil
1/3 cup agave or pure maple syrup (I usually use a mix of both)
1/4 tsp salt
1/3 cup chopped dried apricots (optional)

Directions:
Preheat oven to 300.

I ran my almonds and walnuts through a food processor for a few minutes, but you can also chop them by hand or leave them whole.  In a large bowl, combine your oats, nuts, seeds, cinnamon and salt.  Mix in your olive oil, agave and/or maple syrup.

Spread the mixture on a large rimmed baking sheet in an even layer and bake for 45 minutes or until golden brown.  Stir occasionally. 

Once cooled, transfer to a large bowl and mix in the apricots.

Carrot-Ginger Spice Muffins

How is your week going?  Mine has been all about recipes. We have a new recipe database at work that will allow us to quickly calculate recipes based upon how many orders we are making.  Sure, this doesn't sound like a big deal, but when your kitchen is responsible for making over 1,000 orders a day having a program like this makes a huge difference.  

It's crazy to think about making a batch of food large enough for over 1,000 people.  I've been doing the data entry for our system and typing things like 120 pounds of kale, 2 gallons of oil, or 1 cup of salt.  I can't imagine adding 2 gallons of oil to something.  That's the kind of quantities that we're talking about. The upside of this is that I'm getting really good at math. 

Quick: how many ounces are in a cup?  How many pints in a quart?  How many quarts in a gallon?  How many of these muffins did I eat today?  

Wait! Don't answer that last one... 

I usually start my day with a green smoothie for breakfast, but these muffins have been perfect lately.  I love heating one up just before I leave for the bus stop so that I not only have something delicious to munch on, but then I can keep my hands warm in the process.  These are nice and savory without a lot of sweetness which is always my preference with baked goods.  If you need a little extra sweetness to start your day, you can also add some more sugar (the original recipe called for 1/4 cup).  I even promise not to tell if you have more than one. 

Adapted from the FatFree Vegan Kitchen

Carrot-Ginger Spice Muffins
Yields: 12 muffins

Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
2 Tbs brown sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Wet ingredients:
1.5 tsp freshly grated ginger
3 Tbs agave nectar
3 Tbs maple syrup
1/3 cup unsweetened apple sauce
1/3 cup soy milk
1 Tbs apple cider vinegar
1/4 cup water
1 teaspoon vanilla extract
1 1/2 cups shredded carrots (about 3)
1/4 cup golden raisins


Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.

Combine the apple cider vinegar and soymilk and set aside.  

Mix together all dry ingredients in a large bowl.

In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.

Spoon the batter into the muffin cups–it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.

Cranberry Apple Pumpkin Bread

How do you feel about New Year's resolutions?  I'm a little obsessed with them at the moment.  I'm also a little obsessed with cranberries.  It's kind of a problem.

So how about those resolutions?  Big fan of 'em or resolution hater?  Do you prefer silly resolutions or serious ones?  I am one of those weirdos that is always working on goal lists so, of course, yearly resolutions are right up my alley.

I've always liked New Year's because it is a fresh start.  And, any holiday that motivates people (including myself!) to treat their bodies better and focus on their health?  That's a holiday to celebrate.

For 2010 I had the usual round of resolutions (work out more often, save money) along with a couple of more challenging ones: be more positive, give myself more credit, and live my life from a place of possibility rather than fear.  I really liked that last one so I'm keeping it for 2011.  It reminds me to try new things, push my own boundaries of what scares me, and always leads to great and unexpected experiences. 

What's on your list for 2011?  Would you be willing to share it with me?  Here is what I came up with:

• Live my life from a place of possibility rather than fear.
• Treat my body like the precious resource it is.
• Connect more with those I love.
• Take more quiet time for myself.
• Push my athletic boundaries.
• Have more fun.

Oh, and add cranberries to more recipes.  They're good.

This bread is an adaptation of my Not-Your-Average-Pumpkin-Bread recipe. As you may have guessed, this is also not-your-average cranberry apple pumpkin bread. Get ready.

What I love most about this bread is that I don't feel guilty when I'm eating it.  Since I usually end up eating a majority of what I bake (unless I promptly give it away), I try to use the healthiest and freshest ingredients possible. The only downfall about this bread is that it can be a little soft fresh from the oven, but I like it best after it's been sitting in the fridge overnight anyway.  See you in the New Year!

Adapted from Holistic Nutrition Bytes

1 1/2 cups flour of your choice (I used a combination of spelt and white whole wheat flour)
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp freshly grated ginger
1/2 cup fresh cranberries
1 granny smith apple, peeled, cored, and diced
dash cloves
1 cups cooked and pureed pumpkin
1/4 cup unrefined virgin coconut oil
3 Tbsp flaxseed meal mixed with enough hot water to make 1/2 cup
2 Tbs water
1/2 cup agave
3 tbs applesauce
handful of chopped walnuts for topping (optional)

Preheat oven to 350 degrees and lightly grease loaf pan. Sift together flour, salt, baking soda, and spices. Set aside.

Puree pumpkin, flaxseed meal mixture, coconut oil, water, agave nectar, fresh ginger, and applesauce in blender until smooth. Mix flour mixture with puree until just combined and pour into the pan.

Sprinkle a few walnuts on top, if desired.  Bake for 40-45 minutes, until an toothpick inserted in the bread comes out clean.

Snow Day Pancakes with Blueberry & Cranberry Compote

I'm back from my retreat and am just settling into life again. I have some great stories to share with you, but I'd rather focus on the snow for now.  And pancakes.

Wherever you are, I hope you are warm and safe.  Bonus points if you get to spend time with those you love and eat good food together.  It's that kind of day.  With schools, offices, and many roads closed in Seattle, it's safe to call today a Snow Day.

Ashley and I couldn't get the thought of warm pancakes out of our heads so we went about making some.  I pulled out my stack of cookbooks from the library and came across a simple recipe in Vegan Yum Yum.  Ashley decided to make an old family recipe and braved the snow by foot to secure some buttermilk and eggs.

I kept trying to convince her to have some of my pancakes, or at least to use some soy milk and egg-replacer so that she wouldn't have to leave the house.  After all of her brave efforts, half of her pancakes burned and all of them turned out lopsided.  She joked that I should picture her pancakes here just to make my vegan ones look even better.  I'll spare you the sad sight and show you a cute snowman instead. 

Serves 2.

Pancakes (Adapted from Vegan Yum Yum)
1 1/2 cups soy milk
1 cup spelt flour
1/3 cup all-purpose flour
2 Tbs coconut oil
1 Tbs agave syrup
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

Add the soy milk to a blender, followed by the spelt flour, all-purpose flour, oil, agave, baking powder, extract,  and salt.  Blend for a few seconds until combined.  Scrape down any dry flour stuck to the side and blend again.

You can use the batter immediately or refrigerate over night.  If using the batter the next morning, add 1-2 tablespoons of water, and then blend to mix.  This thins the batter, which thickens overnight. 

Compote:
1 cup blueberries
1/2 cup cranberries
1/4 cup maple syrup
1 tsp vanilla extract

Blend about half of your cranberries with the maple syrup and vanilla extract to create a smooth sauce.  Add this sauce to a pan with your remaining cranberries and blueberries.  Cook over medium-low heat for about 6-8 minutes, stirring frequently.  Serve over pancakes.  

Note: you can easily substitute strawberries or other berries that you might have on hand.  I just happened to have blueberries and cranberries in my freezer. 

5 AM Gluten-Free Breakfast Cookies

I've always admired the 5 AM-ers.  You know who I'm talking about.  Those people that get up early just to read the paper, do some morning meditation, or go for a run.  If you are one of those people, I applaud you. 

I have always been fascinated by this 5 AM group.  How do you do it?  And, more importantly, why do you do it?  I have a hard time believing that your internal clock just naturally wants you to be up at that hour of the morning.

About a month ago I finally decided to do something about my recent lazy behavior.  I'd been skipping gym appointments with myself and generally lacking in motivation in the workout department.  That is when I decided it was time to become a 5 AM-er. 

I groaned at the thought of it.  Really?  Is 5 AM really necessary?  I'd been so good about evening workouts in the past.  Couldn't I just try harder?  But, I knew that I had to do something drastic to get myself back into a consistent workout schedule.  5 AM it is.

I have to report that I am now in week 3 of the 5 AM workouts and have not only gone almost every day, but actually look forward to this routine.  When I told a friend this recently she looked at me like I was crazy then asked for some tips.  Need some motivation of your own?  Here's my advice.

Day 1:  Day 1 will be hard.  Day 1 will be miserable.  When your alarm goes off on Day 1, you might even tell yourself that tomorrow sounds like a better day for Day 1... but don't give in!  I decided to try a new spin class on Day 1 which made me feel obligated to get out of bed and go.  Make a commitment to yourself that you will stick to. 

Day 2:  Day 2 is also hard.  You will probably say to yourself "I should sleep in today... especially after that hard workout yesterday."  It's another trap - don't fall for it!  I promised myself on Day 2 that I could watch Law and Order SVU on my iphone while running on the treadmill.  I practically jumped out of bed that morning.  The point is to make it fun, whatever that means for you. 

For the rest of the week, do whatever it takes to get you up and moving -- make an exercise date with a friend, bring a new magazine to the gym, or try a new workout.  By the end of the first week, your body should be adjusting to the schedule change (assuming that you are going to bed early and getting enough sleep). 

My other piece of advice is to reward yourself with some good food after your workout, like this breakfast cookie.  These cookies (which are more like oatmeal-on-the-go) are quick to make and a great balance of fiber, protein, and antioxidants.  The recipe came from Eating for Evolution which is a wonderful resource for gluten-free living.  

The other great thing about this recipe is that the ingredients are pretty flexible so you can make adjustments depending on what you have on hand and your taste preferences.  I've been crazy about goji berries lately so I added in extra to my cookies.  If you don't have quinoa flakes on hand, you could easily leave these out. 

 

Recipe slightly adapted from Eating for Evolution

Makes 6 to 8 cookies
Preparation time: 5 minutes
Cook time: 10 to 12 minutes

1 1/2 cups water
1/2 cup gluten-free steel-cut oats
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 tsp stevia (if you don't like stevia, substitute 1/3 cup of agave or maple syrup)
1/4 cup ground flax seeds
1/2 cup unsweetened coconut flakes

3/4 cup almond meal
1/2 cup quinoa flakes
1 1/2 cup crispy rice cereal
1/2 cup nuts or seeds (I used walnuts and pecans)
1/4 cup gogi berries (or another dried fruit of your choice)
1/4 cup dried apricot, chopped (or another dried fruit of your choice)
1/4 cup raisins

Heat water, oats, salt, vanilla, spices and stevia in a small skillet. Bring to a simmer, stirring every few minutes until nice and thick. Turn off heat and stir in ground flax. It will get really thick as the flax mixes into the oats. Mix the remaining ingredients together in a medium mixing bowl, and then add the oats mixture. Stir until well-mixed. Once it has cooled a bit, use your hands to form into cookies. If you desire more sweetness, add some extra agave or maple syrup.  Garnish with a few coconut flakes on top.

You can eat them right away or let sit for a bit to let some of the flavors meld. They will keep in the fridge for up to 5 days.

Not-Your-Average Pumpkin Bread

I've been on a mission for the past few days to find the perfect, healthy pumpkin bread.  I started thinking about pumpkin bread last week and couldn't get it out of my mind since then.  But, I was being picky about my bread.  Of course I wanted it to be vegan and preferably gluten-free.  And I didn't want any sugar - only agave.  And I didn't want any soy.  And I didn't want to use powdered egg replacer (I was hoping for flax meal, applesauce, or chia seeds).  And I wanted to use coconut milk or coconut oil instead of other oils.  And I was determined to use fresh pumpkin. Quite the list of requirements, eh?

I scoured every cookbook I could find and there was nothing even close to what I was looking for.  I searched google, blogs, recipe sites and still found nothing.  I was beyond determined so I decided I would just have to make my own recipe.  This is where the fun really started.

I've told you I'm not really a baker, right?  I'm great at other food because you can play with the ingredients a bit more.  Unfortunately with baking, you have to be very precise... which I am not.  But, there I was, determined to make up my own recipe. 

I baked my pumpkin and made fresh applesauce from scratch.  I threw together my quinoa flour, spices, and a few other things that seemed should go in the bread as well.  The end result of my attempt at pumpkin bread wasn't bad, but I knew it could be better.   I knew I had the ingredients right because the flavor was great, but it didn't rise right which meant my proportions were off.

That's when I stumbled upon this recipe by Mary Vance, a holistic nutritionist in San Francisco.  It met every requirement of mine and tasted fabulous.  Problem solved.

This version is lightly sweet, but if you like things sweeter, feel free to add more agave to the batch.  I also used fresh ginger because I like things a bit spicier, but you are welcome to use powdered ginger.  In most of the pumpkin bread recipes I found, it said that the pumpkin bread would be great for breakfast.  Not to sound snooty, but there is no way I would ever think of starting my day with that much sugar.  However, I actually had a piece of this batch for breakfast this morning and it was perfect for breakfast.  That's saying a lot.

Makes 1 loaf. 

1 1/2 cups Flour of your choice (You can use quinoa, spelt, wheat, or any flour of your choice)
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp freshly grated ginger
dash cloves
1 1/2 cups cooked & pureed pumpkin
1/4 cup unrefined virgin coconut oil
3 Tbsp flaxseed meal mixed with enough hot water to make 1/2 cup
1/4 cup water
1/2 cup agave
2 tbsp applesauce
handful of chopped walnuts for topping (optional)

Preheat oven to 350 degrees and lightly grease loaf pan. Sift together flour, salt, baking soda, and spices. Set aside. Puree pumpkin, flaxseed meal mixture, coconut oil, water, agave nectar, fresh ginger, and applesauce in blender until smooth. Mix flour mixture with puree until just combined and pour into the pan.  Sprinkle a few walnuts on top, if desired. Bake for 40-45 minutes, until an toothpick inserted in the bread comes out clean.