Hello Lovers! 

Today is Monday. (I hate Monday!)  It's also Reveal Day.  (I love Reveal Day!).    Getting out of bed this morning was no easy task and I definately have a case of the Monday blues.  However, I am feeling notably more chipper than I have the last two weeks, and the dense fog of misery  and self pity I found myself in has slowly started to clear.  Over the weekend, I gained some new perspective and this morning I discovered that the 5 day weather forecast looks fabulous.  Things are off to a great start!

          

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My assigned blog for this month was Jane's Adventures in Dinner.  Upon receiving the assignment I browsed the site,  bookmarking recipes as I went along.  I generally try to make my assignment recipe at least a week before the posting date just in case I screw it up as this allows me the time to try again and/or select a different recipe.  Unfortunately that wasn't the case this time around and it wasn't until this past weekend that I selected, made and typed up my recipe.  It's safe to say that March didn't get off to a good start for me: the passing of my cat Lucy, fuckery from the narcissist ex, and feelings of general discontent (which I had been unsuccessfully ignoring for weeks) had me twisted and before I knew it, St. Patrick's Day was here, which ment reveal day was a mere two days away and I had work Saturday night, which ultimately left me with even less time. Feeling anxious, I grabbed my tablet and started re-browsing Jane's Adventures:  Pumpkin Pizza, Stuffed Cabbage, Tortilla Lasagna, Banana Rum Brulee....  As you can see I had an awesome selection to choose from.  Since I was short on time, I decided to base my recipe selection on the ingredients I had on hand.  I trotted downstairs to the kitchen and scanned the fridge and pantry.  Of course, I had the bare minimum in the house to work with which came as no surprise here considering the way things have been going, but then, in a sudden twist of luck (and just as I started to panic), I stumbled upon Jane's Irish Soda Bread post. Woo hoo, crisis diverted!  In addition to having everything I needed on hand, it was St Patrick's Day!  This couldn't have worked out any more perfect.

I've never made Irish Soda Bread, but I have eaten it before.  Every year my neighbor makes some and sends it over.   Its the only Irish Soda Bread I ever actually enjoyed, but due to the whole vegan thing, I haven't eaten any in years.   My lack of experience in the Irish Soda Bread area results in me having no recollection of its texture or taste, truth be told the first that comes to mind when I think of Irish Soda Bread is that it has raisins in it.  The second thing that comes to mind is green sugar sprinkles. My neighbor used some on hers. I liked that part best.  *chuckles*

Note:  I adapted Jane's recipe to make the bread vegan and gluten free.  I thought it came out delicious and I ate a considerable amount of it in one sitting *blushes*   I have no idea how close the taste is to traditional Irish Soda Bread and while the texture is slightly crumbly, I consider this recipe a keeper!  

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Irish Soda Bread
Adapted from: Jane's Adventures in Dinner

2 cups gluten free flour *
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking flour
2 tsp guar gum
5 Tbs Earth Balance Shortening, cut small
1 cup unsweetened coconut milk + 1/2 tsp lemon juice
2 eggs worth Ener-G Foods Egg Replacer
2 Tbs Brown Rice Syrup
1 cup currants

Mix all the dry ingredients together in a mixing bowl.  Set aside.   In a shot glass prepare the egg replacer and in a measuring cup combine coconut milk with the lemon juice. Set those aside. 

Preheat oven to 350F and prepare your baking pan (parchment line a baking sheet or grease and flour a cake pan). Set pan aside.

Cut shortening into the dry ingredients (I used my fingers to do this), until flour resembles a coarse meal.  Make a little well in the middle and add wet ingredients.  Mix until the dough just comes together, then gently stir in currants.   Scoop dough onto prepared sheet and with wet hands (to prevent sticking), shape into a loaf.  Then, using a serated knife, cut an X into the top of the dough.  Place pan into the oven and bake at 350F until golden and hollow sounding when you tape it, which was approximately 35 minutes in my oven.  When baking is complete, remove pan from oven and allow to cool before transpiring. 

Enjoy with ample butter and green sugar sprinkles!

_Thank you, Jane for the fantastic recipe,  and to the Secret Recipe Club for the much need fun in my otherwise lackluster month thus far.  Hope you all had a lovely weekend and positive vibes for a fantastic week ahead.

** Recipe Catch Up Post **

Antique Broccoli
Adapted from this recipe by Linda Larsen

3 cups broccoli florettes
2 carrots, peeled and sliced
2 small white onions, chopped
1/4 cup earth balance vegan buttery spread
1/4 cup gluten free all purpose flour (I used Bob’s)
2 cups unsweetened original almond coconut milk blend
Fresh ground pepper, to taste
Garlic powder, to taste
1 – 1 ½ cups cheese shreds (I used a mix of Daiya Mozzarella & Daiya Cheddar)
1/4 cup nutritional yeast
1 slice Tapioca Bread, processed in food processor 

Wash and chop vegetables.  Place in 9 x 13 baking dish.  Set aside.

Preheat oven 350F.

In heavy saucepan over low heat, melt 1/4 cup vegan buttery spread. Stir in the gluten free flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in the vegan cheese shreds and the nutritional yeast.  Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. Sprinkle with bread crumbs.   

Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown.

Note:
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients. 

_Yippieeeeeee, I'm back!!!!

The hustle and bustle of every day life once again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club (woot woot!) and today is reveal day!! 

My assigned blog for February was The Ginger Snap Girl, which I must say is chock full of amazing-ness!  It took every ounce of strength not to lick the screen while I browsed her recipes -  Chocolate Chip Pretzel Bars, Banana Cake with Nutella Frosting, Spring Time Pasta, Balsamic Marinated Flank Steak.....   Oh, oh - and the pictures - the pictures are epic!!!! 

As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut.  I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material.  I needed something new,  something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for:  Grilled Mahi Mahi with Mango Avocado Salsa.

Mahi Mahi is probably the only fish I would say that  I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions.  Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus!  I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner.  For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler .  For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest.  
    
Grilled Mahi Mahi
from The Ginger Snap Girl

Mahi Mahi filets
Olive oil
Sea Salt
Fresh Ground Pepper

Drizzle fish generously with olive on both sides.  Season with sea salt and freshly ground pepper to taste.  Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness).  

Note:  If using an actual grill, flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm.  If you don't have a grill you could use a grill pan or simply pan sear the fish.

Mango and Avocado Salad
adapted from The Ginger Snap Girl

2 large mangoes, peeled, pitted and chopped
1 medium avocado, peeled, pitted and chopped
1/2 jalapeno pepper, seeded and finely minced
1/3 cup red onion, chopped
 2 Tbs fresh lime juice
1/4 cup fresh orange juice
1/4 cup finely chopped fresh cilantro
1/2 Tbs olive oil
Salt and pepper to taste

Combine all ingredients except avocado in a medium bowl and stir.  Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning). 

In a word:  DELICIOUS!  I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done.  We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables.  I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.

_ Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-)  I truly appreciate each and every one of you!

Positive vibes to all for a fantastic week ahead

Saturday.

To say I didnt have a great week would be an understatement.  Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end.  Witts end on a Saturday....     

A wise man once said to me that I can see the glass half full or I can see it half empty.   The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control.  Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact.   

Being a woman of action, I decided to take the reigns and navigate my way out of the fuckery... with pie .... cause if you think about past situations and experiences, don't ya notice that they are always a little easier to handle when you have pie on hand *chuckles*   Added bonus is having someone sexy to share your pie with...  Ooh La La!

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.

Happy Saturday, Kids!

We are on week into the new year, which for me kicks off my official post-holiday mind and body reset.  It's safe to say that I was a good time this holiday season in terms of cooking AND eating all sorts of delicious, most of which was out of my usual eating repetiore.  I kicked off 2012 feeling like an overstuffed thanksgiving turkey.  The damage from this year's overindulgences:  3 lbs gained.  (Yeah, I know - 3 pounds isn't all the relevant and some would argue I needed it, but tis by no means the point so please bear with me!).  However, unlike many others I make it point not to vow diet and fitness resolutions, particularly come January 1 as I always take vacation the first week of January.  Vacation for me signifies a break from the usual day to day routine and I make it a point to kick back and relax carefree and flying by the seat of my pants.  The week has gone quick.... TOO QUICK... and yet I find myself extra eager to re-focus my mind, reset my body, and ultimately go back to my usual food and fitness routine for two reason: 

1.  I'm a dietary creature of habit who prefers not to go through her days feeling like an overstuffed bird.

2. FITBIT ULTRA WIRLESS TRACKER

For those not familiar with fitbit or fitbit ultra, simply click the picture above and it will take you directly to the site, but the jist of this nifty device is that it tracks steps and calories burned, monitors sleep, and helps you stay motivated!  In my opinion this is a health and wellness MUST and I am really not just saying that (because I'll make a small commission if you buy one after clicking either the picture above or the one in the side bar to the right).  I LOVE LOVE LOVE my fitbit (maybe a little too much) and I even gifted Darin with one this holiday season (and even he is lovin' it!!)

So today was DAY 1 and I kicked off my morning with a fruit smoothie, using a new protein powder.  I made a batch of cabbage vegetable soup in my 2 quart crockpot, which I enjoyed for dinner along with some quinoa and a mock fried plantain.  Snack included my beloved protein popcorn.    According to my fitbit ultra, I took 4322 steps, climbd 14 flights of stairs, traveled 1.8 miles, burned 1684 calories, and my activite score was 665.  Woot woot!  Not bad for a Saturday :-)

Moving on -     

I found the recipe (by the Tasty Cheapskate) for the amazingness pictured above through the Secret Recipe Club's Cookie Party and all I can say is that it did not dissapoint.  The macaroon's were easier to make than I anticiapted and thus far have received rave reviews from all we have tried them.  There is no doubt that I will definately be making them again in the very near future :-)

And on that note, time to dash off.  Enjoy the rest of your weekend!!