Tag Archives: dessert

Gluten Free Orange-Cranberry Cookies

Good morning bloggie babes! I have a busy day ahead of me, so this post is going to be a quickie.

First of all, you all should know how much of a messy eater I am. I’m talking food drippage in my hair, on my clothes (one of the many reasons I wear scarves..but then it just gets on those?), on my face, and on all of my class notes.

Exhibit A.

2011-01-07_11-50-00_892

My most recent (and not so obnoxious) stains.

You should see my bio notes.

Anywho, this morning I devoured a delicious [jar] of protein oats! Unforch, I forgot to take a picture (still getting back into the blogging thing..I was hungry). Into the jar went:

  • 1/2 cup GF rolled oats
  • 1 1/2 cups unsweetened vanilla almond breeze
  • 1 melted banana
  • ~ 1 scoop Vega Sport vanilla protein powder (I am OBSESSED. Turns your oats green! Roarrr green power)
  • Topped with: blueberries, raspberries, and a good 2 tbsp. or so of almond buttah from the jar

Yummmay in mah belly:)

For your enjoyment, here’s a picture of a glorious bowl of oats I had a few days back (and actually got a picture! go me):

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Same oat-USVAB-banana combo as above, just with a toonnnn of PB and cacao nibs. Wassup, Elvis bowl!

Besides that, I’ve been snackety snacking on micro muffies. A microwaved muffin! Doesn’t get any better than that:)

2010-12-29_22-22-56_206Wanna make one? Do this:

Micro Muffie

In a normal bowl, mix:

  • 3 tbsp. flour, oats, oat bran, etc.
  • a pinch of sea salt
  • 1 tbsp. applesauce or oil
  • 1 tbsp. plus 1 tsp.  liquid (water, milk, etc.)
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • your choice of sweetener (I use stevia)
  • handful of mix-ins (raisins, chocolate chips, cacao nibs)
  • spices if desired (I used about 1/4 tsp. or so of cinnamon)

Mix it all together and nuke in a greased mug for 90 seconds, then pop out and let it cool, bottom side up (bottums up, bottums up…). It will firm up and not be so gooey, I promise:)

Top with nut butter or whateva you’re feeling, and devour! Nom nom 🙂

Okay, now for the cookies! I’ve been gluten-free since about September or October. It gives me awwwwful migraines and digestive and muscle pains, and since I’ve been off  of it, my symptoms have gone away. So, I’ve been experimenting with gluten-free baking as of late, and recently came up with these babies!

2010-12-31_22-57-21_327Sorry for the [awesome] picture quality..lately my Droid is my camera of choice:)

Gluten-Free Orange Cranberry Cookies

Makes about 14 cookies (it can easily be doubled)

Ingredients:

  • 1/3 cup almond flour (almond meal)
  • 1/3 cup quinoa flour
  • 1/4 cup quinoa flakes
  • 1/2 cup applesauce
  • 1/4 cup NuStevia baking blend (or sweetener of choice)
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 tbsp. vanilla extract
  • 1/2 tbsp. orange extract
  • about 3 tsp. orange zest
  • 1/2 cup dried cranberries (I used dehydrated Whole Foods brand cranberries and soaked them in hot water for about 5-10 minutes)
  • about 2-3 tbsp. Unsweetened Vanilla Almond Breeze (eyeball this based on dryness/wetness of the batter)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients together in one bowl (except cranberries), and wet ingredients in another.
  3. Mix wet and dry together thoroughly, then fold in cranberries (if you followed my method of dehydrated-and-soaked, make sure you drain the water out well).
  4. Drop by the tablespoon onto greased cookie sheets, and flatten with the palm of your hand.
  5. Bake for about 7 to 12 minutes, or until the cookies are slightly golden on the edges.
  6. Try to not burn your tongue by eating one fresh outta the oven.

These were perfectly moist and delicious🙂 I froze about half of them so that I can pop one in the microwave every night and have a cookie “fresh out of the oven”. Soooo good! Last night I needed a snackety snack and topped one with almond butter…do it. Now.

I’m off to work on my Econ paper! I’ll be squeezing in a workout a bit later. Hopefully it’ll be a bit more organized than my hodgepodge from yesterday!

I think I have workout ADD…I kept going from elliptical to stair climber to treadmill and back around. Maybe today will be a spinning class🙂

Are you a messy eater?

Yes. I currently have oats on my bathrobe.

What’s your favorite way to eat oats?

With a melted banana, protein powder, almond butter, and berries:)

What’s your favorite dessert/cookie?

BROWNIES! And chocolate chip cookies (the gooey kind). And cake:) Does fruit count as dessert? Fruit + chocolate = super combo.

xoxox,

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p.s. I totally lied, this was NOT a short post. I get carried away;)

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Filed under Recipes, Tips and Tricks, Uncategorized, Vegan

Time to Get Saucy

Today was another beautiful day 🙂 I slept in (until 8 – what a rebel, I know) and decided to take a rest day from 5K training and go to yoga instead. As usual, yoga was a perfect start to my day, stretching out my running muscles that have been working so hard! I’m proud of them.

My morning fuel was a plum, a papaya, and a champagne-strawberry apple (that’s actually what it’s called! so sweet and delicious 🙂 ) paired with my favorite creamy buckwheat cereal con blackberries and some strawbs:

After yoga, I was starvin’! I came home to my Happiest, Healthiest Vegan Mac and Cheese, Beet Still My Heart Farmer’s Market Salad, sauteed broccoli, daikon, and carrots, and a farmer’s market dill pickle 🙂 Happy tummy? Oh, yes.

After lunch, Rebecca and I baked some of what I like to call Lemon Poppyn Lock it Seed Bread (recipe to follow) and watched some of The Little Mermaid 2. Awe, don’t you love Disney movies? Reminds me of being a little kid again 🙂

And, I enjoyed some of my homemade kombucha during the baking process…

Lemon Poppyn Lock it Seed Bread

Ingredients:

  • 1 cup natural, unsweetened applesauce
  • 1 cup NuStevia Baking Blend (or other sugar substitute)
  • 1/4 cup unsweetened vanilla non-dairy milk (I roll with Tempt hempmilk 🙂 )
  • 4 tbsp. lemon juice
  • 1 tsp. lemon extract (I didn’t have any, but would definitely use next time – or lemon zest)
  • 1 cup whole wheat flour and 1 cup spelt flour (or any kind of flour, totaling 2 cups)
  • 1.5 tbsp. poppy seeds
  • 3/4 tsp. baking soda
  • 3/4 tsp. nutmeg
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 375F and grease a standard loaf pan.
  2. In a large bowl, combine applesauce, stevia (or other sugar), non-dairy milk, and lemon juice/extract.
  3. In a smaller bowl, combine flour, poppy seeds, baking soda, nutmeg, and sea salt.
  4. Mix dry into the large bowl, adding more non-dairy milk for moisture if necessary.
  5. Pour into your loaf pan and pop in the oven for 30-40 minutes, or until a knife inserted into the center comes out clean.
  6. Slice and enjoy! 🙂

This was great on its own, but would be even better with…

  • A lemon glaze – combine 1/2 cup NuStevia Baking Blend (or other sugar) with enough lemon juice to moisten (3 or 4 tbsp.) and heat in a saucepan over medium-low heat, stirring continuously. Drizzle over warm bread just before serving 🙂
  • Some Earth Balance – is this stuff ever not good?
  • Some homemade lemonade! (that rhymes)
  • Your favorite jam or fresh fruit

For dinner, I felt like gettin’ saucy – Italian style! After having the Spinach and Chickpea Delight last night, I realized my true love for all things marinara-sauced – so it was time to get saucy.

I whipped up some Italian Mushroom Savory Buckwheat, roasted asparagus and zucchini topped with marinara sauce, Spinach and Chickpea Delight, and salads con avocado (mmm 🙂 ). It was certainly savory, if I ever tasted it.

Italian Mushroom Savory Buckwheat

Ingredients:

  • 2 cups water
  • 1 cup uncooked buckwheat (hulled)
  • EVOO (about 3 tbsp.)
  • 1/2 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 3/4 cup diced/pureed/crushed tomatoes
  • thyme and oregano
  • sea salt and pepper, to taste

Directions:

  1. In a medium saucepan, bring water to a boil and then add buckwheat. Reduce to a simmer, cover, and let cook for 15-20 minutes or until all the water is absorbed.
  2. Meanwhile, in a small saucepan, heat EVOO over medium heat and sauté onion until translucent and fragrant. Add mushrooms and continue to saute until reduced.
  3. Add tomatoes and heat until hot.
  4. Add sauce to buckwheat, stir well, and serve! 🙂

This was to die for! The entire meal was a huge hit in my books, and received many happy smiles from the fam 🙂 I will definitely be making this combo again soon!

Note: Add marinara to just about anything and it instantly becomes a million times better – try it out!

For dessert, of course, was the Lemon Poppyn Lock It Seed Bread. No meal is complete without some dessert! 🙂

Question of the day: What’s your favorite savory meal? Favorite variety of bread?

Lasagna, Spinach Pie, and tonight’s meal would have to be at the top of my “savory” list – and for breads? Chocolate-chip banana bread all the way 🙂 Tonight’s is definitely close, but no bread can beat banana in my books.

I’m out to go read some Chi Running and Beowulf (thanks, AP Lit!), then I’m hittin’ the sack early – time to get back to 5K training! Goodnight lovlies 🙂

xoxox,

13 Comments

Filed under Recipes, Tips and Tricks, Vegan

Beet Still My Heart

I am speechless. Today has been a beyond beautiful day (hit 90 degrees! finally, it feels like summer again), with beyond beautiful things – I woke up before the sun (ahhh, thank you alarm clocks!) to get up and run before work, and I logged the farthest I’ve ran since I started running again – 3.85 miles! (you can see my workouts here)

I’ve been using the Jeff Galloway method of run-walking, and it’s been a success so far! I feel better and can run longer, plus, it’s great for training for my 5K 🙂 (a week from today…ahh! so nervous) Which, by the way, my daddy has decided to run with me! Awe, I love CK Dad. Such a great father, and has also run numerous marathons, including the Boston Marathon (twice!). Am I a lucky daughter or what?

Question: Ever since I started running again, I’ve noticed my legs looking normal when I wake up, but then swelling throughout the day – is this normal for when I’m building endurance/training? It’s so strange! Maybe I’m bulking up 🙂

Please let me know if you have any experience with that or know what’s going on, because the rest of me would like to know! Oh, the joys of race training.

BREAKFAST:

After my morning butt-whooping of a workout, I needed some serious fuel. I whipped up a variation of my favorite brekkie, complete with half a grapefruit, bluebs, blackberries, with the main event, a chopped up Apple Pie Katebar (as usual, mixed in just as the buckwheat is finishing cooking). Oh, gooey goodness, you should be illegal.

You can see the Katebar peeking out! All warm and mixed 🙂

LUNCH:

Lunch was the Happiest, Healthiest Vegan Mac and Cheese from last night (midnight snack? I think yes) along with a kale salad mixed with sliced heirloom tomaters and some sautéed broccoli from last night, topped with a generous helping of Bragg’s. It is very rare you will ever see one of my salads sans some of that dressing – it’s just too good.

The day at work was so fun (as usual) – I am such a dork for loving work, but I don’t mind 🙂 I’ll be working maximum hours from now on, thank goodness! I’ll be super busy, but it means some money in my pocket, some happy customers, and me, a happy camper 🙂

DINNER:

Dinner tonight was to die for. I think my stomach applauded me after each bite, saying “Thank you! You’re the best eater ever!” – well, if stomachs could talk, that’s what mine would have said.

On the menu tonight was a Spinach and Chickpea Delight inspired by OhSheGlows, a Beet Still My Heart Farmer’s Market Salad, Amy’s California Burgers (oh. my. god. if you have not had these, you must run to your grocery store and get some! my lifelong favorite), and sautéed daikon and carrots from a night or so ago.

Since today was a scorcher, I didn’t want to have too much of a hot dinner, so everything was nice and cool for din din except for the burgers. My tummy was very happy 🙂

Spinach and Chickpea Delight

Ingredients:

  • 2 (15.5-oz) cans, or 3 cups cooked, chickpeas (drained and rinsed)
  • EVOO (about 2 tbsp.)
  • 4 large handfuls fresh, baby spinach (about 4 to 5 cups)
  • 1/2 cup marinara or tomato sauce (I used Amy’s Low Sodium Marinara – it’s my favorite!)
  • 3 garlic cloves, minced
  • 1 tbsp. red wine vinegar
  • 1/4 red onion, diced (only if there isn’t some in your sauce)
  • sea salt and pepper to taste (I didn’t need any because of the marinara)

Directions:

  1. In a large, heavy-bottomed skillet, combine EVOO, marinara sauce, minced garlic, red wine vinegar, and salt and pepper to taste.
  2. Turn on the burner to medium heat and then add chickpeas and spinach. Stir continuously until coated, and then let cook until spinach is wilted, stirring occasionally, for about 15 minutes.
  3. Serve and enjoy! 🙂

This dish was just absolutely divine. There is no two ways around it – I tasted it and I’m pretty sure my mind exploded (not to toot my own horn, but…toot toot! 🙂 ). I will be making this again. (and again, and again..)

It was super simple and beyond delicious, a killer combo. It would also be good with some diced heirloom tomatoes or some crusty bread – mmm 🙂

Oh, be still my heart – this recipe is too simple to be true! But, oh, it is so much more than that.

Chock-full of beta-carotene among other health benefits, beets are sweet, delicious, and awfully refreshing. Even better when paired with some farmer’s market heirloom tomatoes!

Beet Still My Heart Farmer’s Market Salad

Ingredients:

  • 1-2 lbs. beets, with stems removed and scrubbed
  • 1 lb. heirloom tomatoes, chopped (or if smaller, quartered)

Directions:

  1. Preheat oven to 350F.
  2. Wrap each beet individually with aluminum foil and place on a baking sheet and roast for 1 hour.
  3. Allow to cool and then peel each beet using a paper towel – the skins should come off easily.
  4. Chop beets into 1/2-inch chunks and toss in a large bowl with tomatoes.
  5. Serve and enjoy! 🙂

My plate:

Of course, my California burger was sans a bun. I love these things plain (with some marinara or OrganicVille Agave-Sweetened ketchup) – no other way to enjoy something so delicious!

And for dessert, I had to try out the Tempt Hempmilk ice cream I picked up earlier today – I’ve been itching to buy it for awhile, but for some reason never did.

I think I can describe this ice cream by this statement: I am never going back to soy ice cream! (gasp!) Seriously. This stuff is so creamy, and healthy to boot – hempmilk is loaded with healthy fats, and this baby isn’t filled with refined sugars, saturated fats, and a giant list of ingredients. It was amazing paired with some fresh bluebs and strawberries (none of which made it into a picture – I couldn’t help myself).

Not too shabby!

Alongside my giant stock of fruit: pomegranates, papaya, organic pink lady apples, peaches and plums 🙂

I don’t mess around with my fruit.

In other news, I’ve been getting excited/nervous/starting to dread the first day of fall semester. Excited because of all of the great classes I’ll be taking (with the best teachers! I am too lucky), nervous because I’ll have such a crazy schedule, and starting to dread it because I know what my workload/lack of sleep will look like – I’m thinkin’ lots of Kombucha to keep me energized!

I’ve been brewing my own, and have been drinking some every couple of days – it is so perfect and fizzy, sweet and sour at the same time. I’ll be posting pictures and my method of brewing soon 🙂

What are your thoughts on the start of school? Are you in college or high school, and how has it been, or do you think it will be, different to start college after high school?

That’s all for tonight lovlies! All around, today was wonderful – I hope your day was too! Enjoy the rest of your evening 🙂 Aka, the Emmys!

xoxox,

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Filed under Recipes, Vegan, Workouts