And it's made in the crock pot
*does little dance*
My mind was blown when I spotted this gem on A Year of Slow Cooking
and I had to make my own version immediately. Before proceeding, I did a quick google search (it yielded way more hits than I would ever have time to read) and quickly browsed a few other recipes. Here is what I came up with:
1/4 cup egg whites
3 Tbs Healthy Whip
1/4 tsp vanilla extract
1/8 tsp cinnamon
1/4 cup almond coconut milk
1 Tbs vanilla agave syrup
1/4 lb gluten free bread, cubed*
1/4 cup blueberries*
1 small banana, chopped*
3 oz vegan cream cheese, cubed
Whisk egg whites, vanilla, and cinnamon in a medium mixing bowl. Gradually add almond coconut milk, healthy whip, and agave nectar, whisking until all ingredients are blended together.
Place half of the bread into the greased stoneware. To bread with half of the blueberries and half of the banana. Next add half of the cream cheese cubes, then half of the egg mixture. Repeat layers in the same order starting with bread. Cover stoneware and place in refrigerator overnight.
Remove stoneware from fridge and place it in the crock base. Let stand 20 or so minutes (I was nervous my stoneware would crack if I didn't let it warm up).
Set crock to low and cook 2 to 3 hours. French toast is done when a knife inserted in the center comes out clean. To crisp it up a bit, take top off while cooking for the last 15 - 20 min or so.
* For the bread, those that are sturdy / have structure to them work best. I used the remains of a gluten free loaf I made the week prior and cubed it into medium chunks.
* Switch up the fruit for variation. I used blueberries and banana cause that is what I had in the house.
Beloved Breakfast Classic + Crockpot Adaptablity =
Life Changing Experience!!!!
Healthy On the Go: Divided french toast into single serving 1/2 pint mason jars. Allow to cool completely before sealing jars.
Emeril OW5005001 Bread Maker, Baguette Machine
Betcha though I forgot about this one. Given my track record on postings and follow ups, I cant really hold it against you.
Then again, if you honest thought I'd be forgetting him any time soon, I strongly suggest you get your head examined cause that right there is what (hot, filthy, sexy) dreams are made of.
But for now, it's time to talk bread -
Three Seed Millet Bread
Adapted from The Gluten Free Gourmet Bakes Bread (Basic Millet Bread Recipe)
1 cup millet flour *
1 cup tapioca flour
1 cup cornstarch
2 1/2 tsp guar gum
3/4 tsp salt
1 tsp agar powder
1 1/2 tsp egg replacer
1/3 cup almond meal
2 1/4 tsp dry yeast (1 packet)
2 flax eggs (or 1 egg + 3 whites)
3/4 tsp dough enhancer or vinegar
3 Tbs coconut oil
3 Tbs Brown Rice Syrup (or other liquid sweetener)
1 1/4 cups water + additional Tbs as needed
1 1/2 Tbs sunflower seeds
1 1/2 Tbs pepitas
1 1/2 Tbs hemp seeds
Save money via buying millet grain instead of millet flour. Grind grain as needed in a coffee grinder or grain mill until flour consistency is reached.
Bread Machine Method: Load ingredients into machine as per manufacturer instructions. Select white bread with medium crust. Press start.
By Hand Method: Grease and flour a bread pan. Set aside. Place all the dry ingredients into a large mixing bowl. Stir to combine. Make a little well in the center.
Proof yeast in large measuring cup. Add remaining wet ingredients. Stir to combine.
Pour wet ingredients into the dry ingredients and mix until all ingredients are incorportaed and dough comes together. Transfer dough to the prepared pan, smoothing it as needed with the back of a wet spoon. Place in warm location and let rest up to an hour. Dough should rise to the top of the pan.
Preheat oven to 400F. Place pan in hot oven and bake 10 minutes. Cover top of pan with foil and continue baking 40 to 50 minutes, or until the loaf has cooked all the way through. Remove from oven and allow to cool before transfering and/or devouring.
Quinoa Millet Bread Recipe
Adapted from Gluten Free Mommy's Millet Oatmeal Bread1 cup brown rice
(or sorghum) flour
1/2 cup quinoa
(or gluten free oat) flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato
(or arrowroot, or corn) starch
1/3 cup sweet rice flour
1/4 cup flax seed meal
(if using flax eggs – substitute ¼ cup of other flour of choice)1 Tbs guar gum3 egg equivalents
(egg replacer or flax egg)1 tsp apple cider vinegar2 Tbs liquid sweetener of choice 1 1/2 teaspoons salt2 Tbs of oil1 cup warm/hot water
For Proofing: 1 packet active dry yeast + 2 tsp sugar + 1/4 cup warm/hot water
Make sure all your dry ingredients (and eggs!) are at room temperature.
Grease the bottom of a 10 inch loaf pan or two 8 inch pans. If using flax egg or egg replacer, mix this now and set aside. Heat the oven to 200 degrees and then turn off.
In a large bowl, proof yeast. In a separate bowl, combine all the dry ingredients. Once yeast has proofed (approximately 10 minutes - It should be foamy and active! If not, start over with another packet of yeast), add remaining wet ingredients: water, sweetener, vinegar, egg or its equivelant). Stir. Now slowly add the dry ingredients, stirring to combine. Continue stirring for 10 minutes. The dough should be like very stiff cake batter.
Transfer dough from bowl to prepared pan(s) and place in warm oven to rise for about 1 – 1 1/2 hours. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Note: Slice and freeze for later use if you don't think you will finish this loaf quickly.
High Protein Baguettes
Adapted from Gluten Free Cooking School
Makes 6 baguettes3 cups High Protein Gluten Free Flour Blend
(see below) 1/3 cup palm sugar 1 tablespoon instant yeast 2 teaspoons guar gum 2 teaspoons salt 1/3 cup light extra virgin olive oil 1 3/4 cups club soda or sparkling mineral water6 Flax Yolks =3 Tbs of ground flaxseed + 9 Tbs of warm water + scant 1/4 tsp baking powder
Original directions can be viewed here
Dough can be used for high protein crackers - just line a baking sheet with parchment paper , plop batter on top, and spread as thin as possible with the back of a wet spoon. Scour before baking.
Make flax egg (don't forget to add the baking powder) and let stand 10 minutes. Combine all the dry ingredients in a bowl and stir to combine. Add flax egg and oil to the bowl, then slowly add club soda. Stir until all ingredients are fully incorporated. Set bowl in a warm space and allow dough to rise until double in size (about an hour).
Preheat oven to 350F.
Meanwhile, spoon dough into baguette pans and set aside to rise for approx 30 minutes (while oven preheats). You want the oven to be nice and hot before you start baking!!
Bake until golden brown (about 40 minutes). For extra crusty baguettes, remove from pan and bake directly on the oven rack for the last few minutes. High Protein Flour Blend
Adapted from this
Gluten Free Cooking School Flour Blend Recipe1 1/4 cups white rice flour
1 1/4 cups tapioca flour
1 cups quinoa flour
(or millet or a combination of the two)3/4 cup sorghum flour
1/2 cup superfine brown rice flour
1/2 cup gluten-free egg white protein powder
Add all the flours to a mixing bowl and stir until well incorporated. Transfer to an airtight container and store until ready to use.
Stuffed French Toast made with High Protein Bread
There's seaman everywhere ....
Source: David Dust
It's Fleet Week in NYC and the timing couldn't be more fantastic! I've been struggling to find the time, energy, motivation, and most importantly, the words, to write this post. Experience has taught me that it cant be forced, and instead must flow, but one day became two and two quickly became four, and that became a week.... a vicious cycle to say the least. The days, and my frustrations, continued to accumulate. I was overly worked, overly stressed, and ultimately drowning in the drama and negativity of another. I almost abandoned ship (pun intended)....
Instead I decided to disconnect and clear my energy.
“You may not realize it when it happens, but a kick in the teeth may
be the best thing in the world for you.”
– Walt Disney
BEST DECISION EVER! Three weeks have passed since I initially sat at my computer to write this post, which has been revised, deleted, and rewritten more times that I care to count. Blessing in disguise I say, all because it's fleet week. I've been gifted with the rare opportunity to shout: there's seaman everywhere and have it be appropriate. In a word: EPIC!
Seriously, what is it about men in uniform that is so damn sexy?!?!
here's something undeniably purrrr inducing about a man in dress blues ...or whites ... or fatigues ... or heavy black bunker gear... (you get the idea). That something
will vary greatly from person to person, though researchers and/or experts have tried to explain it (here
), and studies (such as this
) have debunked the notion that women prefer
men in uniform, it's nonetheless a common theme among many women (and men who love men).
Source: Aviation Explorer
As for my own uniform fetishism
, instead of trying to explain it, I say just go with it! As a gal who often cites time not being her side, it's imperative that I use every millisecond I get to my advantage. That said, I've concluded that time spent undressing (with my eyes), violating (in my mind), and restraining myself so I pounce right then and there is far more entertaining and more importantly of greater benefit, than time spent analyzing. Besides, is an explanation REALLY necessary here?!?!
Yeah, I didn't think so either. Let's file this one under "it speaks for itself". Moving on, life awaits so I'm gonna wrap this chapter up BUT for those lookin to go down (heh) and check out fleet week, you still have plenty of time cause there will be seaman everywhere until May 30th!
Until next time, I'm off like a prom dress!
Coconut Chocolate Chunk Cookies
Small Batch - Makes Approx 9 Large Cookies
Egg replacer to equal 1/2 an egg
1 Tbs + 1 - 2 tsp coconut oil
1/3 cup sucanat or brown sugar
1/4 tsp vanilla extract
1/8 tsp baking powder
1/8 tsp baking soda
1/8 cup shredded unsweetened coconut
3 Tbs dark chocolate chunks
In a mixing bowl combined all the dry ingredients except sugar and chocolate chunks. Set close by. Make your egg replacement in a large measuring cup, then combine the coconut oil, sugar, and vanilla until smooth. Add wet mixture to the mixing bowl with the dry ingredients and mix until well combine. Add chocolate chunks. Stir and pop in fridge.
Preheat oven to 350F.
Meanwhile, line a baking dish with parchment paper. Then when oven is preheated remove dough from fridge and divide / roll it into equal size balls. Do NOT over flatten - cookie spread will vary pending amount of coconut oil used. (For batch pictured I used 1 Tbs and 2 tsp). Place dough balls on lined cookie sheet and press down slightly. Bake for 12 minutes, or until golden.
Let cookies cool 7 minutes to firm up before devouring before devouring.
I used Bob's Gluten Free All Purpose Baking Mix
Omit if not making gluten free or your flour blend already contains a gum
Refocus on Food & Fitness Day 8
Today I am attending a meditation class
in NYC. It starts at 11am, so I am in a bit of a rush (ha!). I hit the gym bright and early this morning for 45 minutes of cardio (woot, woot!) and after a quick shower, I hit the kitchen to whip up an oat pancake (formerly called a scramble). It's been a while since I indulged in one for breakfast and it totally hit the spot.
1/2 medium banana
4 Tbs Gluten Free Oats
1 Tbs Chia Seeds
2 Tbs Chocolate PB2 (I'm out of sunflower seed butter - waaaaaah!)
4 Tbs Coocnut Milk
Several Twists Trader Joes Coffee, Chocolate & Sugar Blend, optional
Splash of Pure Vanilla Extract, optional
Mash banana in a bowl and add remainer ingredients, stirring to combine. Let rest while you heat a generously sprayed (or oiled pan) over medium heat. Once pan is heated, plop mixture into the pan and cook for 3 to 5 minutes or until golden brown. Flip and cook other side another 3 to 5 minutes or until golden. Enjoy as is or with toppings of choice, such as maple syrup.
Last night before bed, I made stuffed cabbage (in the crock pot!) which I am fixin' to have for lunch (or dinner - depends what time I get in). I cant imagine it photographing pretty but I will try so that I can post a picture later this weekend. My fitness goal for today is 12,000 steps and thus far I logged 7,000 steps on my Fitbit
:-) Aside from that I have decided to fly by the seat of my pants instead of planning out the weekend. I am off on Monday (Thank you, Dr. King!) and hoping to cook up some deliciousness between now and then, which means I'll be back with a post soon enough!
Positive vibes to all for a fantastic weekend ahead. Until next time, I'm off like a prom dress!
Refocus on Food & Fitness Day 3
(and back to work after the New Year Day 1 - Meh!)
Yesterday my head felt clear and my spirits soared, while today I woke up feeling groggy and so not in the mood to tackle the day ahead. Go figure. Fortunately it subsided and by noon I was back to feeling like my usual sunny self. However, that too subsided after a kitten fight with Darin. Adding insult to injury was the text I received from the Narcissist, who by the way STILL owes me money, about an hour or so after. My ruffled feathers didnt straighten until approximately 4:30pm, which also happened to be when I bounced out of my office and headed straight for the gym. With my fitbit indicating a mere 2372 steps for the day thus far I was ready to work it out like no other.... and thats exactly what I did! I left the gym nearing my goal of 10,000 (woot woot!) and feeling the best I'd felt all day. By the time I arrived home, I was famished. I hit the kitchen and promptly made a hearty dinner. Mmmmmmm, so good!!
Hope you all had a great monday and positive vibes for a fantastic week ahead! I have a standard week lined up, + a hair appointment on friday and a meditation saturday morning in NYC that I am really looking forward to. I'm hoping to post again mid-week and then again after the weekend. Until then, I'm off like a prom dress!
Breakfast: Apple Pie Oats
1 small granny smith apple, peeled and shredded
1 Tbs Coconut Nectar
1 cup Coconut Milk (So Delicious, Sugar Free preferred)
1 Tbs Chia Seeds
1/2 tsp Pure Vanilla Extract
1/2 cup Gluten Free Rolled Oats
2 Tbs Currants, soaked overnight
Apple Pie Spice, to taste
Peel and then shred the apple, placing apple shreds in a small container. Add coconut nectar (or sweetner of choice) and pie spice (to taste). Add oats, chia seeds, coconut milk, and stir. Cover and place in fridge overnight. Prior to eating in the morning, stir in currants and a splash of coconut milk (or water). Stir and enjoy!
Lunch: Slow Cooker Cranberry Bean & Chopped Salad
Cranberry Beans in the Slow Cooker
1 1/2 cup cranberry beans, soaked overnight
1 can diced tomatoes
1/2 red onion, chopped
1 tsp garlic, paste
Water, as needed to almost cover beans in crock
In a 2 quart slow cooker, combine all ingredients and stir to combine. Cook on high 4 hours and reduce to low until beans are tender. Once cooked, scoop bean mixture out of the crock with a slotted spoon.
For the Salad
1 Hearts Romaine, chopped
1/2 green pepper, chopped
1 chunk red onion, chopped
1 handful grape tomatoes, sliced
1/4 cucumber. chopped
1 Tbs green olives w/ jalapeno's, chopped
1/4 cup Daiya Cheddar Shreds
Combine all salad ingredients in a bowl and heat up cranberry beans. Once beans are heated, mix into the salad and top with salsa if desired. Enjoy!
Dinner: Stuffed Zucchini
1 medium zucchini
2 heaping Tbs breadcrumbs
2 heaping Tbs nutritional yeast
Salt and pepper to taste
1 tsp basil
1/2 recipe tempeh not meat (recipe below)
Preheat oven to 400F. Spray a small baking dish with cooking spray and set aside.
Slice ends off zucchini. Cut zucchini down the middle lengthwise. Use a small spoon to remove zucchini seeds and pulp and hollow out zucchini leaving a well to place the filling in.
In a small bowl combine breadcrumbs and nutritional yeast. Season with salt and pepper.
Arrange zucchini boats in the baking dish. Spoon half of the nutritional yeast/breadcrumb mix into the zucchini, then fill with tempeh (not meat) sauce. Sprinkle with remaining nutritional yeats/breadcrumb mixture. Bake at 400F for 30 minutes or until zucchini is tender and breadcrumb mixture is lightly browned.
Tempeh (Not Meat) Sauce:
1 package diced tempeh (I used Garden Veggie)
1 bell pepper, diced
1 large chunk red onion, diced
1 tsp garlic, minced
2 Tbs Italian Seasoning Blend
1 22oz can crushed tomatoes with basil
Salt and pepper
Generously spray a small pan and heat over medium heat. Cook diced tempeh until it starts to brown. Add garlic, onion, and bell pepper, crushed tomatoes, Italian seasoning blend, and salt and pepper (to taste). Bring to a boil, reduce heat, and simmer uncovered 20 minutes.
These were a happy accident as I had no intention on making corn tortilla cups the other morning nor did I plan to eat egg whites. I woke up at the ass crack of dawn so that I could hit the gym before work. I headed to Sky (Athletic Club) for my usual morning cardio with a tropical (Mango! Pineapple! Banana!) fruit smoothie on the brain. 45 minutes of heart pumpin' cardio and a 5 minute drive home later, I stood in my kitchen, fridge door open wanting nothing to do with a fruit smoothie and everything to do with my dear old friend "Fiesta Whites". As I plucked the necessary ingredients from the shelves, I opened my seemingly designated drawer only to descover that I was out of cheese shreds (drats!) but in with gluten free corn tortillas (score!). 15 minutes later, the Fiesta Breakfast Cup was born!
Fiesta Breakfast Cups
2 corn tortillas
1/2 cup egg whites
Dash Garlic Powder
Pinch Mrs Dash Onion & Herb
4 Tbs Salsa
1 heaping Tbs of Nutritional Yeast, optional
Preheat oven to 350F. Take cupcake (or muffin pan) and flip it upside down. Set aside.
To make cups:
Lightly wet tortillas (I always buy the smallest sized ones) and place between two plates (bottom plate right side up, top plate flipped upside down like a cover) and microwave 1 - 2 minutes. Remove from microwave and lightly spray with cooking spray. Place tortillas in between the cups on the upside down muffin pan so that it forms the shape of a bowl. (This works best when you place the tortill in the middle of four cups, arranging as needed but dont stress it too much as it somehow always comes out great even when it looks wonky on the pan). Bake at 350F for approximately 9 minutes, or until tortilla start to turn golden brown.
Meanwhile, season and cook egg whites on stove burner as you normally would. Once cooked, remove from the pan and chop so that it fits into the cups. Then, in a small mug, mix together the salsa and the nutritional yeast. Microwave until hot.
Place tortilla cups on a plate. Add chopped egg whites, then top with salsa mixture. (If I had cheese shreds I would have tossed the shreds with the egg whites and then topped with salsa). Garnish with cilantro. Serve hot.
Special Note to the Ladies:
I don't know why, but in my experience, men are impressed by these tortilla cups. When asked how you made them, simply reply "magic", then smile and wink. :-)
Your welcome xo
Say hello to my little friend ...
I picked up my newest love - in the form of a pan - at Target, while shopping for the upcoming holiday. It was on sale for $13.99, thus making it an offer I couldn't refuse. Excited to use it, but by no means a lover of pancakes (shhh! I already said it was an offer I couldn't refuse... Dont judge me!), I hit the kitchen with a few idea's in mind, all of which veered outside of the traditional pancake realm, but ultimately decided on making the beauties pictured below.
Gluten Free Pancake Poppers
For the actual pancakes I used Arrowhea Mills Gluten Free Pancake & Baking Mix. Feel free to use your favorite mix or flour blend instead!
Arrowhead Mills Organic Gluten Free Pancake & Baking Mix
Coconut Milk, no sugar added original
Flax Egg (1 Tbs ground flax + 3 Tbs water - Mix & Let rest 10 minutes)
Pure Vanilla Extract
Fresh Ground Cinnamon
Applesauce (used this to replace the oil call for)
Powdered Sugar, for garnish, optional
Follow the directions as stated on the package.
Lookin' good if I do say so myself :-)
The pan was a dream to use and I found myself thinking how delicious pancakes tasted in popper form. That said, I made a few more, and kicked things up a notch via stuffing them with a vegan cannoli filling I had been testing. One bite and "delicious" turned to decedant! Unfortunately I didnt get to snap a picture of the filliing as they were quickly gobbled up. My (gluten free and vegan!) pancake poppers were a hit.Vegan Cannoli Filling
Adapted from Vegan Thyme
1 Tbs Soy Free Earth Balance Butter
1 Tbs Earth Balance Shortening
1/4 cup + 2 Tbs vegan powdered sugar (maybe a little more, maybe less)
1/2 Tbs Follow Your Heart vegan sour cream
1/2 tsp pure vanilla extract
1 Tbs Coconut Milk Powder
2 Tbs mini vegan chocolate chips
Add the butter, powdered sugar, sour cream, and extract to a large bowl and mix well either by hand or with an electric mixer. Add the coconut milk powder and blend again until smooth, adding a little more if desired. Now add the chips and mix again just to combine. Use as desired.
Note: This is a scaled down version of the original recipe with very minor tweeks. The amount it made was perfect for what I wanted to do with it but if you need a substantial amout refer to the original recipe.
Back at the stove I made a few more, although I was out of cannoil filling. No worries though as a quick browse of the fridge yielded just enough winter fruit compote to wow my crowd of testers
Slow Cooker Winter Fruit Compote
1 large pear, peeled & sliced
1 large apple, peeled & sliced
1 cup fresh cranberries
1 cup dried fruits (I used apricots, plums, and currants)
Handful of fresh (or dried) figs, chopped
1 cup apple juice
1/4 - 1/2 cup pure water
Cinnamon, to taste
Pure vanilla extract, to taste
Allspice, to taste
Place all ingredients into the crock (I used a 2qt) and stir to combine. Cook on high 5 hours or low 8 hours. Transfer to a container, draining SOME not all of remaining liquid if desired. Cover and refridgerate uuntil ready to use/serve.
And because I referenced it at the beginning, I couldnt not share the above clip! But anywho, it's time for me to dash off as I have a few last minute errands to get done and then I am volunteering at the shelter
as usual today. Positive vibes to all for a fantastic holiday!
It's been a whirl wind few days to say the least. Work has been smooth but the days have gone by rather slow. My mind has been a little scattered (tis the season!) and I find myself wondering how the hell it's the 8th already. Fortunately post work cookery and daily workouts have helped ease my woes.
I recently stumbled upon this
falafel recipe at A Year in Slow Cooking that I've been dying to try it out, but for one reason or another haven't.... until now! Truth be told, I was skeptical that falafel could successfully be made in a crock pot and for once I managed not to deviate too much from the original recipe. The only thing I did differently was that I threw all the ingredients except for the bread crumbs into my Montel (Health Master), instead of mashing the chickpeas seperately. Once blended to a smooth consistency, I scooped the mixture out into a bowl and stirred in the crumbs by hand. The end result: AMAZING!
I still can't believe how crispy my balls turned out *chuckles* It was if they were fried and yet they totally aren't! (Woot Woot!!). It should be noted that I too didn't bother to flip them and I only used 1 Tbs of olive oil (instead of 2). My balls crisped up all the way around as stated they would in the original recipe. If that not culinary magic then I don't know what is! Oh and I'm totally lovin' the fact that I have another crock pot recipe in my arsenal of deliciousness :-) I brought the falafel into work to share with Jessica and Irv. So good!
While the falafel (slow) cooked, I whipped up a quick bite to eat in my new(ish) square cast iron skillet (pictured below) AND I was able to simultaneously utilize the oven for my (gluten free no nut) version of better than bakery granola! I used whatever ingredients I had on hand for the granola as I have been trying to use up the remaining odds and ends in my cabinet. The results were fantastic and I've been enjoying it over fruit and yogurt the past two days.
Breakfast (for dinner) Skillet
Fruit & Yogurt Parfait
Better than the Bakery Granola
Better Than The Bakery Granola
Adapted from Eating Well
2 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
2/3 cup quinoa flakes
1/3 cup unsalted pumpkin seeds
1/4 cup unsalted sunflower seeds
1/3 cup sucanat
1/4 cup brown rice syrup
1/4 cup water
2 Tbs ground flax seed
3 Tbs coconut oil
1/4 cup dried cranberries
1/4 cup currants
Pure Vanilla Extract, to taste
Apple Pie Spice, to taste
Preheat oven to 300°F. Combine oats, coconut, seeds, sucanat, and ground flax in a large mixing bowl. In a large measuring cup, mix together then syrup, water and oil. Pour liquid ingredients over the dry ingredients and stir until all ingredients are well combined. Spread the mixture onto a large parchment paper lined baking sheet. Bake for 30 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 30 minutes more. Stir in cranberries and currants. Let cool completely before storing.
Post work yesterday, I got a dough going for today's lunch. I have had tarts and galettes on the brain this week, although I am not too sure why as I have never attempted to make either. In the spirit of there's no time like the present, I decided to give the galette a go, using thinly sliced zucchinni, halved cherry tomatoes, and sliced red onion as my filling. The end result wasnt pretty but it was definago (or two) this weekend.
Oh dear - I am out of time and I havent spoken of the cranberry beans mention in the previous post. In a nut shell: they were delicious, but not distinct. Tasted like kidney or pinto beans to me, but I will definately make them again. Until next time, I'm off like a prom dress!
Cinna-Nilla Maple Granola
1/2 cup rolled oats (not instant)
1/2 cup quinoa flakes
1 Tbs ground chia seeds
1 Tbs flax seed meal
1 Tbs raw pepitas
1 Tbs hemp seeds
2 Tbs shredded unsweetened coconut
2 Tbs sunflower seed butter
1 Tbs coconut oil
1 - 2 Tbs pure maple syrup
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 tsp apple pie spice
2 Tbs dried fruits of choice
Preheat oven to 300F. Prepare a baking sheet via lining it with parchment paper. Set aside.
In a medium mixing bowl, combine all ingredients EXCEPT dried fruit. Mix until well incorporated (I use my hands). Spread out mixture onto the prepared pan and bake in oven until golden (approximately 30 - 40 minutes), stirring half way through to avoid burning.
Remove pan from oven and allow to cool. Toss granola with dried fruit and store in an airtight container.
2 days shy of a month ago today I shared the amazing news
of having been accepted in the Secret Recipe Club. Well kids, today is "reveal day" (yipppppie!!) and I am super stoked to share my October recipe with all of you.
My assigned blog for this month was This is how we eat
(by Laura Rees). The milisecond I got the notification email I hopped right over to see what was potentially in store for me. Intrigued by the fact that she does olive oil tasting for fun (and cracking up over this
post), I browsed through the recipes, beginning with the healthy choice section, but jumping around from there. It took me all of two minutes to realize that choosing only one recipe was going to be extremely difficult. Five minutes after that I realized there was only way I'd be able to make a decision: over cocktails (and by cocktails I mean, mimosas
Returning to my computer, adult beverage in hand, I clicked on "breakfast". Back in the day I loved breakfast: french toast, waffles, omlettes & hashbrowns... I was lucky to have two top notch diners close to my house to indulge my taste buds. Then I went vegan and while I can make vegan and/or raw versions of my lost loves, I feel not need to pretend that it even comes close..... cause it doesn't.... I may eat breakfast on a daily basis but it's by far my least exciting meal of the day (unless of course, your excited by oats, fruits, and the occasional parfait). As I recollected my last rendevenous with challah french toast, I scrolled down page two and BAM!, I found my recipe: Crockpot Apple Pear Butter
Despite my hatred for temperatures below 80F, my favorite season has always been fall with October being my favorite month. Pumpkins, apples, foliage, halloween, and my crockpot (don't judge me) top the list as far as fond memories and associations go, which made the apple pear butter recipe perfect and the fact that I've never made anything like this made it that much more exciting. The recipe is brilliant as is, but unable to leave well enough alone, I decided to go balls-to-the-wall fall with one minor tweak: substitute pumpkin for pear! The result was mind blowingly delicious :-) Big thanks to Laura for a truly amazing recipe!
Crockpot Pumpkin Apple Butter
Adapted from This is how we eat. // by Laura Rees I 15oz can Organic Pure Pumpkin
3 small green apples, peeled, cored and shredded*
3/4 - 1 cup All Natural Organic Appple Cider
1/4 cup Sucanat
Apple Pie Spice, to taste
Place all ingredients into the crockpot. Place lid 3/4 of the way on and cook on low approximately 6 hours or on high approximately 4 hours. Transfer everything to a high speed blender and blend until smooth. Pour mixture into mason jar and store in refrigerator.
Apples can be pureed from the start instead of shredded as seen in Laura's recipe.