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!

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!

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!  

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!  

Enjoy!

Fiesta Breakfast Cups
Serves 1

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
Cilantro, garnish

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.   

To assemble:
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

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!

Whew!

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. 

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!

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 and sangria).

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! 

Live Delicious!
xo

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. 

Note:
Apples can be pureed from the start instead of shredded as seen in Laura's recipe.

I've got me a case of the sads due to having "lost" a piece of jewlery that was great significance to me.  The worst part is that by lost I actually mean somewhere in the house - I just don't know where (and help from my housemates is an understated lost cause).

The ring was last seen Friday morning in the kitchen.  Dreams of biscuits danced in my head ALL NIGHT LONG, which resulted in 5:30am cookery.  First order of business was the biscuits from my dream (Cheddar jalapeno) but I stumbled upon some left over vegan pepperoni while reaching for the jalapeno and decided to divide the dough in half and use it for something else (hence the Breakfast Biscuit Pull Apart Bread).   I had several errands to run that morning as well as had plans to hit the hamptons with a friend to pick up a bed so post biscuit making I made a dash for the shower and headed out right after I got ready.  I had taken the ring off while making the biscuits and placed it by the microwave.  (Yeah, yeah, I should have brought it upstairs and put it away but tis my house - you'd think it would have been safe).  Then in my haste I dashed out for the day w/o it.  By the time I returned, the ring was gone from where I had left and no one seemed to know a damn thing about it.  (Really people?!  Because the house is a freakin disaster 6 out of the 7 days a week and yet nothing else goes missing, or even gets moved - until Gloria, our housekeeper, comes.  Oh and we do have a housekeeper, mainly because the 3 other adults in the house and 2 children are seemingly incapable of keeping house but that's a whole other rant.)

For the biscuit dough:

1 1/2 cup Namaste Biscuits, Pie Crust & More
1/2 tsp baking soda
2 Tbs coconut oil, melted
1/2 cup pure water
1/2 tsp seasoning of choice
Pinch sea salt, optional

Pre-heat oven 425F and grease a baking sheet.  Set aside.  Then mix the above ingredients in a bowl.  Divide dough into 2 equal portions.

For the Cheddar Jalapeno Biscuits:

Few Shakes Mrs. Dash Fiesta Lime Seasoning
1 Jalapeno, seeded & diced
1/8 cup Daiya cheddar shreds

Mix the above ingredients into the dough.  Shape into 6 small patties.  Bake at 400F for approximately 15 - 20 minutes. 

For the Breakfast Biscuit Pull Apart Bread:

1/8 cup Daiya mozzarella shreds
Handful of vegan pepperoni, diced
Few twist freshly ground Italian Seasoning

Mix above ingredients into the dough.  Divide dough into small balls.  Layer balls in a mini spring form pan.  Lightly spray with olive oil after each layer is made.  Bake approximately 20 - 25 minutes.

Fast forward to sunday and still no ring.  Saturday morning before heading out I asked my mother to keep an eye out to which she replied, "ok".  I attended an Integrative Nutrition sponsored conference in NYC all weekend, but managed to squeeze in a trip to the farmer markets sunday afternoon.  I then whipped up a batch of Oinks in a Cheez-It sunday evening, using this recipe and a pack of vegan hot dogs before returning home.

Returning home turned out to be a HUGE mistake as any cheer the market, oinks & social interactions brought was quickly snatched away by the case of the missing ring.  First my nephew tells me he saw the cat playing with it (but didnt see where she put it) and later on my mom tells me how she saw it, moved it, forgot where she put it (but never mentioned this to me saturday). 

But so it goes...

I'm trying to remain hopeful that the ring turns up (and that it's sooner rather than later), but it's not easy.  This week is off to a stressful start (never a good sign) but last night I squeezed in a medtation power hour and had a kick ass workout,  

Happy Tuesday
xo

Irie
Positive emotions or feelings, or anything that is good. Specifically it refers to high emotions and peaceful vibrations. This is a phonetical representation of "all right".

I was super stoked to make french toast.  It's always been a favorite of mine and I havent had it in ages.  I even whipped up a mini bread using my small batch sweet dough recipe.  I cubed my mini loaf after I baked it and I set it out two days prior to stale (everyone knows the best baked french toast is made with stale bread) and despite my allergies hitting hard over the weekend, I went ahead with making this glorious breakfast....only to wake up with faulty tastebuds.  FML.

I've made this recipe in the past using french bread and it was delicious, but I've included my mini sweet dough recipe for those who are feeling ambitious!

Sweet Dough

1/2 cup warm water
1/2 Tbs yeast
1/16th salt
2/3 cup better batter
1/4 cup better batter flour
1/4 tsp pure vanilla
1 Tbs Lighter Bake
Handful or two of currants

Preheat oven 350F and prepare a baking sheet with parchment paper.

Proof yeast.  Add vanilla, currants, and salt.  Stir.  Add flours and stir until well combined (about 5 minutes).  Cover with warm wet towel and allow to rise in a draft free area for 20 - 30 min.

With wet hands, shape dough into a mini loaf and bake at 350F 25 - 35 minutes or until firm and golden.  Allow to cool prior to slicing (or in this case, cubing)

 
Jamaican French Toast

2 cups thickly sliced bread, cubed
1/3 cup orange juice
1/4 cup whipping cream
1 flax egg (1 Tbs flax meal + 3 Tbs water, let stand 5 - 10 minutes)
1/3 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground ginger
1/8 brown sugar
1 1/3-1 2/3 tablespoons butter
1/3 to taste powdered sugar
1/3 to taste maple syrup

Set bread out on the counter the morning before you want to eat the casserole – letting them sit out will harden them up, creating “stale bread”.

The night before breakfast, cube your bread and place in a greased individual casserole bowl. Mix your wet ingredients in a separate bowl and pour over your bread. Cover with foil and place in the fridge overnight.

In the morning, preheat your oven to 350F. Add your butter to the top and bake  covered with foil for 30 minutes. Uncover casserole bowl and bake for an additional 15 minutes.

Finding myself in both an allergic funk and with a case of the sads, I decided it best to take the night off from life.  Post work, I hit the market for a few odds and ends and a quick pit stop in the kitchen resulted in the following recipe (which will be eaten at some point tomorrow).  That said, once this post is published, straight to bed is where I'm headed.  No lights, no phone, no book, nothing.  Just me in the dark with the herd and my thoughts until morning. 

Have a wonderful night everyone!
xo

Veggied Up Rice & Peas
Adapted from Eat Jamaican

1/4 cup Wild Rice
3/4 cup water
1/4 cup coconut milk

1/2 cup Dark Red Kidney Beans, rinsed and drained
2 small stalks celery, chopped
2 baby carrots, chopped
1/5 red pepper, chopped
1/4 yellow pepper, chopped
1 green onion, sliced
1/4 tsp garlic, minced
1/4 tsp thyme
1/2 tsp Pukka
1/4 tsp dried onion
1/8 tsp garlic powder
Fresh Ground Pepper, to taste
Fresh Ground Salt, to taste

Wash and prep veggies as stated above

Place water and coconut milk in a pot.  Bring to boil.  Add remaining ingredients, cover, and reduce heat.  Cook until rice and veggies are tender, and water is absorbed