Tag Archive: recipe

Banana bake

I’ll post this now, because I promised I would, but I may edit and re-post it later if I can tweak it to make it even better. I’ve tried several versions, and they all work, but it’s just about getting it perfect at this point.

Here it is fresh out of the oven, the night before…

And then I warm it and nut butter it (new verb?) and dig in the next morning.  Preferably after they’ve eaten and I’ve cleaned the kitchen and I can sit in peace and tidiness.

The inside is more cakey and dry than my quickbreads are, which is because I use so much oat fiber in it.  It’s like a sponge, soaking up the moisture.  If you don’t have oat fiber, I think most other flours will substitute fine, but this awesome ingredient is definitely the secret in keeping it lower calorie and still voluminous enough to pile on the toppings.  🙂

Banana Oat Bake

  • 1 banana, mashed
  • 2 eggs
  • 1 cup almond flour*
  • 1 cup NuNaturals oat fiber
  • 1 cup almond milk (or non dairy milk of choice)
  • 2 tbsp maple syrup (or 1 tsp liquid stevia)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Mix everything together in a mixing bowl and then pour into a greased baking dish.  I use a 4 cup pyrex.  If you use muffin tins, it will cook faster, so adjust baking time as needed.

Bake at 350 degrees F for 35-40 minutes or until toothpick comes out of the center clean.

* I’ve also made this with GF quick oats and it works (in place of the almond flour).  And I’ve made it with 1/2 almond flour and 1/2 oats and it works.  So feel free to try either of those as well.

And definitely add heaps of nut/seed butter on top.  This isn’t substantial enough to work as a breakfast without toppings.

Oranges from my parents

Citrus season!

Admittedly, not my favorite category of fruit, but I’ve managed to sell my kids on tangerine cuties, so at least they are staying semi-seasonal while they wait out the next few months until blueberries return to our menu…

My parents have orange trees that go crazy this time of year, so they sent me home with some after the holidays.

I remembered a sauce from a long time ago that I wanted to make again.  It’s from Chef AJ’s book and it’s super simple, but yields a very unique end product. The trick is that you use the whole peeled orange (rather than just the juice).

My parents’ were big so I halved the recipe and used 2 oranges.  The only other ingredients were tahini and white miso paste.  That’s it!

It made a bunch of sauce so I just made all of the noodles to go with it.

Chopped up snap peas and shredded carrots combined with two filets of salmon that I baked in the oven….annnnnnnd…

Voila!

The kids weren’t really fans of this, but Kyle and I liked it.  The sauce was so thick and velvety.  The pith and other parts of the orange definitely add a unique quality to the sauce and thanks to the fruit it didn’t need any additional sweetness.

We ate it chilled, but it would be good hot or cold I’d imagine.

Orange Miso Salmon Udon Noodles 

Ingredients:

  • 8 oz udon noodles, cooked per instructions
  • 2 medium filets salmon
  • 1 cup snap peas, chopped
  • 1 cup shredded carrots
  • 2 oranges, peeled
  • 1/4 cup tahini (or 1/3 cup sesame seeds)
  • 2 tbsp white miso paste

Directions:

Pre-heat oven for 350 degrees F.

Make dressing by blending peeled oranges (all of it!) with tahini (or sesame seeds) and miso.  Add to  large bowl with chopped veggies.  Feel free to throw in whatever veggies you want here (edamame, bell peppers, whatever!).

Cook noodles in a large pot of water.  Once done, rinse with cool water, strain, and add to sauce and veggies.

Bake fish in a greased pan for ~25 minutes, until flesh flakes away easily and center is fully cooked. Wait until it is cool enough to handle and then flake into bite sized pieces.

Finally add the fish to the noodles and toss until everything is coated with sauce.

Serve and enjoy!  Optional garnish with sesame seeds, chopped nuts, green onions, or anything else your heart desires.

 

Winter Quinoa Bowl recipe

Guys, it’s been 4 days since we’ve returned from our Florida trip and I still haven’t been shopping. I’m pretty impressed with my ingenuity.  This is partially because we left town so rashly, I had pretty much just gone to the grocery store when we decided to go.  Woops!  Luckily I was able to throw most things in the freezer and postpone the meal plan.  But still…it’s been a project on getting crafty with pantry stuffs.

This bowl is hearty and homey, but also light and clean.  The combo of pecans and beans gives it staying power and the quinoa means it’s a complete protein packed entree.  And the herby sweet lemon dressing is the perfect compliment.  It’s especially good when you’ve been eating rich indulgent restaurant meals for a week straight and you need to transition your body back to ingredients that make your body feel top notch.  The kids devoured this faster than any meal they’ve had in front of them in the last 10 days and that is saying something for sure because usually that means pork is involved.  No meat here!  No leftovers either!

Winter Quinoa Bowls [vegan, gluten free, dairy free, soy free]

Salad Ingredients:

  • 1 can white cannellini beans
  • 1 cup uncooked quinoa
  • 1 cup raw pecans
  • 2 cups carrots
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt

Dressing Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup Bragg’s ACV
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp dried tarragon leaves
  • 1/4 tsp dried thyme

Pre-heat oven to 375 degrees F.

Cook quinoa per package instructions. I use my rice cooker so it’s super hands off.

In a medium mixing bowl, add olive oil, maple syrup, salt and carrots (if using large carrots, chop them to bite sized pieces first).   Stir until well coated and use a slotted spoon to scoop onto a greased baking sheet, making sure to leave the extra oil in the bowl.  Then add the pecans and toss in the remaining oil.  Add the pecans to another greased baking sheet.

Roast the carrots at 375 degrees F for 30-35 minutes.  Add the pecans for the last 10 minutes (watch carefully so you don’t burn them).

While they are in the oven make the dressing.  Combine everything in a small jar and shake until emulsified.

Once the carrots and pecans are done add to a large bowl with the drained can of white beans and the cooked quinoa.  Add dressing and serve.

Optional: add steamed greens for an extra oomph in the greens department.  We added a small handful of chopped collards to ours.

I wasn’t sure if they would like the dressing, but they totally did.  I can’t emphasize it enough, they loved this dish.

Balance with broccoli

Building a kitchen for 2.5 hours on the late night, like NBD this is what we do now.

SO WORTH IT.

Our Christmas was awesome.  I hope everyone else has had a nice holiday season too.  2016 was weird huh.  It seems inappropriate to gloss over the fact that this year has gone…off…or something.  It’s easy to see the good when you have toddlers who are ignorant to it all; and joy and merriment is beaming from their every fiber.  I waver between wanting to just choose to see that side of the world and then the other part of me tells me I can’t just bury my head in the sand.  I’m optimistic by nature, so I know the good in the world will always be there.  In the meantime, I have these cuties to keep me smiling.

V is actually learning to snuggle, which is HUUUUUUGE.

My little elf with his tree watering candy cane.

I will post about our Christmas sooner or later, but in the meantime, I made this amazing soup that I wanted to share.

Creamy Vegan Broccoli Soup [vegan, gluten free, soy free, dairy free, nut free option*]

Ingredients:

  • 2 tbsp olive oil
  • 2 tsp garlic infused olive oil
  • 12 oz broccoli, chopped
  • 1 can white beans
  • 4 cups vegetable broth
  • 1/2 cup nutritional yeast
  • [optional*] 1/2 cup soaked raw cashews + 1/2 cup water + 1/2 tsp salt blended to make “cream”

Directions:

Add oil (be generous) to a large stock pot and turn on med/high heat.  Add broccoli and put a lid on letting it sizzle and pop in the oil.  Wearing oven mitts and holding the lid securely on, shake the pot a bit so the broccoli gets totally coated in oil.  Turn the heat down after there’s a decent browning on the broccoli and add broth and beans.  Let it simmer for a while.

Once the broccoli is super soft, turn the heat off and remove the lid.

Using an immersion blender, puree until the soup is a desired consistency – it can be as creamy as you want. Add nutritional yeast and pulse the blender once more.

To make the cashew cream, add raw cashews to hot water (enough to cover by an inch) and let them soak for at least 30 minutes.  Longer is great, but if you don’t start this until you are cooking the broccoli, it should be fine if you start the soaking before you make the soup.  Once you area ready to serve the soup, drain the cashews, add cashews, fresh water and salt to a blender and puree until silky smooth.  Add to soup bowls as you serve them.  Omit cashew “cream” to make nut free.

I added rice to the kids’ the next day to make the leftovers go even further.  They loved it.  Kyle loved it.  It was a (really easy) winner.

This was the pre-holiday scene…just WAIT until you see what I scored on the 25th 🙂

One of my friends asked me the other day how much chocolate I eat and I shrugged and tried to assess.   Maybe the equivalent of 1 1/2 bars a night?  Definitely no less than 1 bar.  And I definitely don’t ever skip a night.  A night without chocolate is a complete no go.  But I like having different things so I split up my bars so I can sample a few different things each night.  A smorgasbord if you will.  That’s why See’s candy is my idea of heaven.  I can have a bunch!

I also love the holidays for the same reason.  There are cookies and candy EVERYWHERE.

NOMNOMNOM.

Contrary to what I inhale on my own time, I’m really strict with the kiddos and limit their sugar like crazy, which is pretty hypocritical, but they can do whatever when they are adults.  For now, I will continue to drug myself with glucose and keep their palates pure.  I mean, I’m not a total psycho, I baked gingerbread men/trees with them and have let them have a few over the past couple of weeks (sparingly when they have otherwise protein heavy meals without much other sugar – ha!).  I know this seems insane, but food quality is important to me and I don’t like them eating processed stuff, ESPECIALLY sweetened stuff.  Yogurt and cereal, nope and nope.  The other day P asked what a bagel was.  HA.

Client gifts that Kyle was nice enough to share with me 🙂

Now go make lots of broccoli soup.  Balance!

Gingerbread babies

Weirdly my blog got hacked recently (by Russia!?! are they hacking everyone?) and was shut down for a bit.  I was on the phone with IT peeps from bluehost for over two hours which was not how I wanted to spend nap time.  I will be honest and say I understood <5% of the things we were discussing for said hours, but at least I am here again with HHH restored.

This was an impulse baking sesh…I prepped the dough during their naps and so when they woke up it was ready to roll out, cut, bake, and frost.

I used the gingerbread cookies recipes from this book, which was a hand-me-down from my mom’s cousin.  She gave it to me way back before I had kids, when we still lived in LA and saw them fairly regularly.

I halved it since I didn’t want 48 cookies and then I tweaked it a bit further…

Gluten Free Gingerbread [vegan, gluten free]

Cookie Dough Ingredients:

  • 2 cups + 2 tbsp gluten free flour blend
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tbsp ground ginger
  • 1/4 cup Earth Balance
  • 1/4 cup coconut oil
  • 1/2 cup unsulfured molasses

Icing ingredients:

  • 1 can coconut milk, chilled with top solid portion scooped off
  • 1/3 cup (or more to taste) powdered sugar (I didn’t have powdered sugar on hand so I made some in the blender first)

Directions:

In a large bowl mix flour, salt, baking soda, nutmeg and ginger.

Add butter and oil to a saucepan and melt, then add sugar and molasses and heat until sugar dissolves.

Add molasses mixture to the flour mixture and beat until completely combined. The dough will be stiff and oily, but don’t worry, it will firm up more with time.

Wrap in plastic and refrigerate for ~1 hour.

*If you want/need to store it longer, you can BUT the colder it gets the longer it will need to thaw to room temp before you can work with it later.  Coconut oil gets super hard when cold so make sure you leave yourself enough time to get it back to room temp.

Pre-heat oven to 375 degrees F.

Roll out dough between two pieces of parchment paper and then using cookie cutters, cut out as many shapes as possible.  Transfer shapes carefully to a baking sheet lined with parchment paper.

Repeat by pushing dough back together and re-rolling it out to make as many shapes as you can.

Bake until cookies are dark brown (12-15 minutes).  Let cool completely before icing.

While the cookies are baking you can make the icing.

We may have snuck a little dough before it was cooked.  😉

To decorate, I gave them little paintbrushes and sprinkles.

A for effort.

No surprise at all, V realized the paintbrush to the face approach was a faster and easier way to get her blood sugar up.

Taste test?

Approved!

Aren’t they lovely?

I left a few plain for myself because when dipped in coffee or tea, they are definitely an acceptable breakfast or snack.  Right?

And the smell isn’t too shabby either!