I like to respond to people who whine about comment on how chilly it is with a hearty, “Isn’t it great that it’s seasonal again?!” That being said, today’s definitely a two pairs of pants multiple pairs of socks cuddle up with something cute kind of day.
huddle for warmth!
It’s also a warm drink kind of day, and while I love me my Starbucks, I also have been enjoying a new treat in place of my formerly bottomless cups of decaf from the comfort of my own home.
I can hardly call this a recipe post, but I have a no recipe recipe for you to enjoy on a cold day like today, no guilt or hassle or freezing your butt off getting to the coffee shop required: take a mugfull of milk (raw, almond, coconut, regular, whatever the heck kind you drink) and add a couple of squares of dark chocolate. You can put it into a pot and heat it up or just toss the mug into the microwave. Either way, make it hot so the chocolate melts, whip it with a fork, and proceed to tell yourself how easy that was. Then add some cocoa on top, instagram the crap out of it, and wait for people to ask you how to make it. Hashtag it #cozy #paleo #bacon if you want extra inquiries.
Enjoy–and stay warm. This is why long underwear exists, kids.
I really can’t pass up the opportunity to send a cheesy quote your way, so here it is.
Don’t worry, it’ll make sense (maybe) soon enough.
One of the first authors I got sucked into the world of food via was Michael Pollan. In Food Rules, I really connected with the “Eat all the junk food you want as long as you make it yourself” rule he puts out there. Lately I’ve been wondering if we’d really eat so much of the “wrong” things if we had to make them ourselves. Similarly, I’ve wondered if I’d eat in such a hurry all the time if I didn’t have the microwave (it sounds backwards, but if you didn’t have the option of heating up whatever in less than 5 minutes, might you not put more effort into meal planning and prep?).
One of the things I “miss” from my pre-Paleo/By Design days is mayonnaise, which is silly to say because it’s totally legit (eggs and oil and a bit of lemon juice or vinegar with spices) but I mean more the convenience of grabbing a jar off the shelf at the grocery store and going on my merry convenient coleslaw-making way.
At any rate, mayonnaise was one of those things that I failed at (miserably, I might add) in the past. I pulled out my apron and my determination today and got back to the kitchen. Using a blender and a recipe from my Food Science lab, I whipped up something totally passable as mayonnaise and felt like Martha.
In the mix:
1 egg
1 tbsp vinegar
salt
1/2 tsp dry mustard
~3/4 c. oil (I had a cup on hand)
I turned the blender on and mixed the egg, vinegar, and spices before I started slowly adding the oil while it kept blending. By slowly I mean so slowly that my arm was tired (and I’m not a whimp) from holding it over the blender. I watched the consistency and when I was happy, I stopped adding the oil.
BAM!
It tasted good and it worked in coleslaw so this was most definitely a success in my books.
I used olive oil (it tastes a little strong, I’ve read that perhaps a lighter blend would be better suited) but I have a feeling the baconnaise recipe I have bookmarked in Practical Paleo would be the bomb too.
What deters me mostly from buying the jarred stuff is the questionable oils and ingredients in the mix. Here are the ingredients from the low fat version I used to buy:
WATER, MODIFIED CORN STARCH*, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP*, EGG WHITES, SALT, SUGAR, XANTHAM GUM*, LEMON AND LIME PEEL FIBERS*, COLORS ADDED*, LACTIC ACID*, (SODIUM BENZOATE*, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, PHOSPHORIC ACID*, NATURAL FLAVORS. GLUTEN-FREE. *INGREDIENTS NOT IN MAYONNAISE.
Besides being confused by why those things with the asterisk aren’t in the mayonnaise, I just think that it’s a little more complicated than it needs to be. The regular varieties are less interesting but still contain soybean or canola or vegetable oil, oils I think of like my ex-boyfriends from high school–so yesterday.
What’s a canola look like, anyway? Where exactly in these veggies is this oil? I get confused–I learned about the stuff in Food Science, but I was obviously memorizing for multiple choice’s sake (dairy is good as long as it’s pasteurized, recommend whole grains for fibre, etc. etc.). For a refresher, I refer to trusty old Wikipedia.
I digress, so back to my point.
Homemade is better.
If you haven’t tried mayonnaise-making before or if you’re like me and have failed at it in the past, I assure you it’s not that hard! I wouldn’t call myself a mayonnaise master just yet–like I said, I want to play around with the oil I used and I may attempt a batch without the mustard. Still, I was amazed at how simple (and quick!) it was. Bonus points for the fact that it held together in the fridge!
ta-dah!
If you think I can ramble on about random things, you’re right. Now, go make some mayo.
After getting hit with a mix of yucky things–a migraine, an allergic reaction, some kind of bug that seems to be going around lululemon and my friends from the gym–this weekend, I took it upon myself to go after some extra nutrients in the form of bone broth, something I’ve been meaning to make up for a while now.
Why bone broth, you ask?
Not only is it delicious, but this stuff is a scrumptious way to get minerals from a paleo source. I love the idea of being a nutrient seeker, and if cooking the good stuff out of bones doesn’t attest to that, I don’t know what does. Mark Sisson does a bomb job of summing up the kinds of things you can get from cooking with bones on Mark’s Daily Apple so I’m going to leave that to him and just share what you’re curious about:
it tastes good
it’s easy
I used the recipe from Practical Paleo–kind of a bible–as my guide. Bonus: it’s online!
I boiled together about 5 cups of water with three big bones that I bought at Remark (a grocery store in town) for about $3. I added in some apple cider vinegar–a couple tablespoons don’t affect the taste but helps extract the minerals from the bones–, sea salt, garlic and garlic salt (I was low on cloves) and boiled the mix in a soup pot. Once it had boiled, I moved it to my crockpot and cooked it for about 30 hours, taking thermoses out as I went. There is a description of how you can actually separate it and scrape off the tallow (and maybe use it for cooking) if you’re in a Martha mood, but I was just in a “I want to drink this and I want to drink it now” mood so I did fine with skimming off the things that weren’t drinkable and throwing away the extras. I didn’t maximize the amount of broth I got, but for $3, no complaints.
The bone broth was definitely comforting, a nice change (replacement for coffee?), and easy! If you’ve been meaning to try it, get down to it.
Since a bunch of people have been questioning me about this little photo I posted on instagram this week…
I figured a post was most definitely in order. I’ve also literally been go go go go go -ing for the past 3 days so I think sitting down is a good idea.
The recipe I used was loosely inspired by Tina’s recipe on health.com but I added my own twist to it. I want to recreate them with raisins instead of chocolate chips (okay, I’ll just admit it–I ate all the chocolate chips in my house !).
Paleo pumpkin cookies Ingredients:
3/4 c. almond flour
1 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 c. pumpkin
1 egg
1.5 tbsp. honey
1.5 tbsp. water
1/2 c. chocolate chips
1/2 c. slivered almonds (tasty recommendation = toast ‘em first!)
Directions:
Combine all ingredients except for chocolate chips and almonds in a large bowl.
Mix well.
Add chocolate chips and almonds, stirring ’til combined.
Drop by spoonful onto a nonstick cookie sheet.
Bake at 325 degrees for ~20 minutes or til golden brown on the bottom.
Remove, cool, and enjoy!
Guess what?
You’re also getting a bonus recipe–and it’s festive too!
Candy Corn m&m Bark
Ingredients:
~1 c. chocolate (I used mostly unsweetened baker’s squares)
~1/2 c. crushed candies (candy corn m&ms for me!)
Directions:
Melt chocolate in microwave (use 30 second increments, stirring after each).
Spread onto a cookie sheet lined with parchment paper.
Top with crushed candies.
Place in refrigerator until set.
Break into pieces.
Enjoy!
And just to be even MORE festive…here’s my attempt at pumpkin carving from the weekend. The pumpkin carving party was more of a success than said attempt…
We ate all kinds of paleo/by design food and there was just too much cute all in one house since the ladies with kids brought ‘em along for crafts. I am so glad I met these people through Life By Design, Gainsborough Family Chiropractic, and my CrossFit gym–they’ve become a huge support system and like a second family to me.
In other news, somehow half a jar of nut butter has disappeared over the weekend. I’ve been using it as a snack, adding it to sweet potatoes, plastering it on my thighs…JK! But seriously, I’m going through it at record pace. I’ve also been eating plenty of roasts that I put in the crock pot along with steamed greens that I just use the microwave at work to heat up really quickly with my and potatoes (my kind of “instant dinner”). Easy, delicious, whole food. I call that a win!
Yesterday’s spin class was sweaty awesomeness. Beforehand, I worked and went to a group class at CrossFit. I did 4 chin-ups in a row — my new PR! YAY! Today in class I squatted more than every – 125 for 5 twice successfully! – but gosh it sucked. I’m uber tired now (I also worked all day and taught bootcamp) so you can forgive me for being random and all over the place with this post.
One thing I know that isn’t random and all over the place is my plan to apply to Journalism school again. Tomorrow I’m heading to campus to meet up with some of my writing profs just to ask them some questions about grad school, writing, and all that kind of stuff. My applications are due in December and January but I know at the rate I’m going, it’s going to be time to apply before I know it! I’m also teaching a bootcamp tomorrow but I’ve got no costume as of yet — any last minute suggestions?
How are you celebrating halloween/fall?
Have you ever baked with almond flour?
I know my blog’s behind – I’ve still got a Summer 2012 (bucket list) page – but the chilly weather and the changing leafs leaf no question: fall’s here!
Besides busting out scarves and boots, I’m also busting out the festive eats. Rather than sugar myself up with pumpkin spice sauce from Starbucks (seriously, I used to get 4 good old pumps in my coffee at least once a day!) or whip up pumpkin bread, I got ambitious in the kitchen and whipped up a batch of paleo pumpkin granola this afternoon.
I credit Sarah for recommending the recipe from PaleOMG that served as my inspiration, which means I will also blame her if I look like a pumpkin after I eat it all. Besides drooling talking about this stuff today, we bonded over our mutual girl crush decided that we’d get along with Juli. If you haven’t gone to her blog, do it now but be ready to leave hungry.
Anyways, inspired I was so I busted out my apron and made like Martha…
Paleo Pumpkin Granola
Ingredients: 1/3 cup coconut oil, melted
½ cup canned pumpkin
1/3 cup maple syrup
1 tsp. vanilla
½ cup chopped pecans
½ cup slivered almonds
½ cup shredded coconut (unsweetened)
1 tbsp. of flaxseeds
¼ cup raisins
10 chopped dates
pinch each of nutmeg, salt, and cinnamon
Directions: Preheat oven to 325 degrees.
Combine wet ingredients in a large bowl, mixing to blend. Set aside.
Combine nuts, seeds, and dried fruit in a bowl. Add to wet ingredients.
Add spices.
Stir til moistened.
Spread on a baking sheet lined with a layer of parchment paper.
Bake for ~40 minutes or ‘til just starting to brown, turning once or twice to ensure even cooking.
Let cool/harden on sheet before devouring placing in an air-tight container.
Thoughts while consuming copious quantities taste-testing:
I am such a good cook.
Sarah better fund my new wardrobe in a size up.
Toasted pecans might have addictive qualities similar to those of heroin.
My apartment smells like heaven.
Juli is a genius.
I look hot in my apron.
I need to make granola more often.
Basically, the recipe was awesome. I made some switches—left out some cloves, added in some flaxseeds and raisins—and I’m happy with the turnout. I think I’d like it a little crunchier if I make another batch.
Since I’m just festive out my butt, I tossed the granola on top of an apple this evening. Deeeeelish!
If you make this, I recommend teasing your friends with it on instagram. Or tossing it over an apple–can you say festive flavours for fall? (You can, but maybe you shouldn’t). It’s breakfast. It’s a snack. It’s a dessert. It’s whatever you want.
Have you ever made a paleo/grain-free/gluten-free granola recipe? Was it crunchy? What’s your favourite way to use pumpkin?
I have a feeling you guys are going to relate to me on this one — how often do you feel bad tossing out food you can’t finish? Especially if you live alone, it can be hard to eat up all the good stuff you buy. Bananas seem to go bad at warp speed in the summer. Today, instead of throwing them out or adding them to my stockpile in the freezer (yes, I love green monsters but I can only drink so many darn smoothies!), I decided to whip up a batch of muffins.
I’ll admit it — I’m not a big banana bread/muffin kind of girl. But I am big on feeling guilty for throwing food away and I decided that I should stop feeling guilty and do something about it instead. So I did, and my massage therapist benefited from it in the form of warm muffins. And I had a great massage! If you’re seeing me in the next little bit, just know there could be muffins in your future.
But also know that I took some liberties with the rough recipe I found in my Better Homes and Gardens New Cookbook – this is the one where I go when there’s something I SHOULD know how to make but am not sure about. It’s my basic bible and I know my mom has an old copy and my grandma has an even older one. I’m sure it’s also on my sister’s shelf, and the cover is falling off of mine. Anyways, I put on my experimental hat and my apron and got mixing!
Blueberry banana nut muffins
Ingredients:
1 3/4 c. flour – I used whole wheat flour from Arva (check off the Summer Bucket list!)
1/3 c. sugar – I used raw demera sugar because it was all I had
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 c. milk
2 mashed ripe bananas
1/2 c. chopped nuts – I used walnuts, almonds, and pecans
1/4 c. cooking oil
1 tsp. cinnamon (optional – I added this in myself)
1 tbsp flaxseeds (again, optional and something I chose to toss in)
1/2 c. blueberries (another addition randomly chosen by yours truly to save blueberries from the garbage bin!)
Directions:
Grease 12 muffin cups. Set aside.
In a medium bowl, combine flour, sugar, baking soda, salt, and cinnamon. Make a well in the centre. Set aside.
In a small bowl, combing egg, milk, and oil.
To dry ingredients, add the wet mixture as well as the bananas, nuts, seeds, and blueberries.
Mix just ’til moistened–the batter will be lumpy.
Spoon into the prepared muffin tin.
Bake in a 400 degree oven for ~18 minutes or ’til a toothpick inserted in the centre of a muffin comes out clean.
Yum! I did sample one to make sure they were good — and it’s confirmed: they’re tasty. Give me some nut butter and I’d be set with a tasty snack or breakfast.
My snack this afternoon, however, was one I’ve had a hankering for but sadly couldn’t find alfalfa sprouts for the life of me. Remark to the rescue and my cravings have been squashed!
Now it’s time for some playlist making and what’s sure to be a sweaty spin class before my London bootcamp debut! Wish me luck.
Do you like muffins? What’s your favourite way to use up ripe bananas?
This morning’s lab went by quickly. I blame it on a fun attitude and the fact that we were making salad. I made macaroni salad, loaded with mayonnaise and mostly ingredients that I don’t like (red peppers, sweet pickles = yuck).
It came out pretty good though! The other pastas were interesting but I wasn’t into it. I mostly wanted to escape that lab so I left pretty quickly and made my way to the bookstore (Chapters = Starbucks = coffee but also = danger zone!), where I got sucked in. I walked out with Caitlin from Healthy Tipping Point‘s book. I figure if I’m going to be a blogger who writes a book, I better support her! I loved Tina’s Carrots n Cake book too so I’m thinking I’ll be in for a treat. I confirmed it when I read the intro–it’s gonna be good!
If only I had MORE time to read.
When I finished at the bookstore I popped into Loblaw’s to pick up a few things. I was kind of hungry even though I’d had an apple and some almonds mid morning to tide me over, which means my basket was fuller than I meant for it to be.
Impulse buy of the day = red swiss chard. Which took the place of the romaine I was planning on using for my lunch, which was inspired by reading some of Paleoista (Nell Stephenson is a legit triathlete and thrives on a paleo diet). I’m not going paleo, don’t worry, but I do see a lot of merit in what the diet is all about. I like how it’s not a “diet” per se, but an approach to eating. I like how it focuses on whole foods. I also think I’ve said before that if paleo folks and vegans and locavores could all get together there would be some great ideas — eating real food and eating foods that make you feel your best without devastating the environment would be at the top of that list.
Anyways, I made a quick lunch that was pretty awesome, in my mind!
Wrap it up steak and swiss chard rollups
Ingredients: swiss chard leaves, washed
leftover steak
avocado
spicy brown mustard, to taste
salt and pepper, to taste
Directions: Lay swiss chard leaves flat. Assemble remaining ingredients on top. Roll and enjoy.
Simple. Yummy. Different! Variety is the spice of life and I’m feeling creative in the kitchen. I think it comes from not being scared to try new things — I’m sick of eating the same old same old and I’m sick of eating things because someone says I “should”…it’s time to eat what I want and to move towards the intuitive eating I KNOW is best for me!
Anyways, this afternoon is slipping away but is going to be filled with an interview for my freelance project (thank goodness someone called me back so I at least have one source!) and finishing my presentation on food biotechnology for tomorrow’s lecture! I am pretty much done, I just have to practice and see how long it is/what I need to add or take out! The good thing is I get to talk for 20 minutes and people have to listen (or pretend to) to me. I’ve got a bike ride at 5 to keep me on task (I hope–though that new book is oh so tempting), so it’s time to get down to business!
Have an awesome afternoon!
What’s the last book you bought? Have you read Caitlin or Tina’s books? Have you ever tried swiss chard?
Since one of the topics on my test on Monday is salad dressings, I guess making a new recipe with a homemade salad dressing kind of falls under studying. Right?
I threw together a recipe for Autumn Greens Salad with Sunflower Seeds (oops, it’s not autumn) from my Power Foods cookbook, but you can check out the recipe on the Whole Living website! It’s the first time I’ve tried: raw brussel sprouts, raw kale, or making my own salad dressing. A whole lot of firsts here!
The salad itself would be a better side dish but I took it to the next level and made the recipe my own.
Shredded Kale and Sprout Salad with a Sweet Twist
Salad
Ingredients:
brussel sprouts, thinly sliced
kale, shredded into small pieces
apple, diced
sunflower seeds
dried cranberries
turkey sausage (optional–but delicious)
Dressing
Ingredients:
1 tablespoon whole grain mustard
1/4 cup lemon juice
3 tbsp maple syrup
3 tbsp olive oil
salt (to taste)
Warning: this is pretty tasty!
I just enjoyed mine at Starbucks, along with this free frappucino sample.
Like I said, it’s sorta like studying right?
I was productive today. As always when I “should” be studying I get things done that I’ve been meaning to, including my buttload of laundry! I also met up with Sarah for an afternoon run and managed to get ink for my computer. All the while I’ve been filling up that hollow leg of mine with yummy eats.
And trying not to get too distracted but I’m not going to lie: focusing in summer school is hard! And I’m always in this “Am I doing the right thing if I am this unmotivated to study?” space when I feel like I have to force myself to study. So I’m just going to be open and say that I have my doubts. Some people might think — well, geeze, when there are hardly any internships and you aren’t even sure, someone could read that — but I think, if I get to that applying point and want one, it will mean that I’ve had my doubts but worked through them and decided that it is the right thing for me! But my mind’s racing a bit now, and there are tons of possibilities, and you better believe I’ll be blogging my face off about all of this soul searching.
At this point:
I want to help people live better lives–whether it’s via a role as an RD (sports specific? ED specific?) or as something else, that I do not know and do not NEED to know right now.
For a while I was scared to admit that I think my calling is helping other people find their way through their own struggles with ED, etc. — to this day actually. But here I go, saying that this is what I think my calling is: helping other people find their happy. The more I find mine, the more confident I feel that this is what I want to and need to do, and the less I feel pressure or anxiety over “how I’m going to do it.”
I said today that I kind of wish I could just have a job where I could retweet motivational quotes and write/read blogs all day, sort of as a joke. But seriously, if there’s a way that I could do this and feel like I’m contributing something meaningful and doing what I need to do — and if I don’t know what it looks like (teaching fitness? freelancing? volunteering? working somewhere random?), that’s okay. What’s not okay is assuming that it’s impossible.
I want to change the world. I want girls to stop freaking out over their bodies and start freaking out over their lives. Is that so much to ask?
What do you like to do instead of studying? What do you think of the salad?
First off, a take on Jennifer’s Crispy Chewy Chocolate Peanut Butter Bars, which I made before. They came out oh so crumbly before, but this time appear to be holding together better, which is good since I made them as a birthday cake stand in for my sister (who is in field season and needs portable energy this time of year!).
Cheryl’s chocolately cranberry instead of cake bars
Ingredients:
3 c. kamut puffs
1 c. oats
dash cinnamon
1 c. cranberries
1/4 c. cashews (chopped)
1/2 c. honey
1/4 c. brown sugar
1/2 c. peanut butter
1/2 c. cocoa
Directions: In a large bowl, combine kamut puffs, oats, cinnamon, cranberries, and cashews. Set aside.
Combine honey, brown sugar, and peanut butter in a saucepan. Heat til melted over medium heat.
Add cocoa and stir til combined.
Add heated mixture to bowl, stirring mixture ’til cereal is coated.
Spread and press into a greased 9×13 inch pan.
Cool in refrigerator before cutting into bars.
And to channel Martha you must be really epic.
And epic I was because I aced my first attempt at fudge (for Mother’s Day so you know it was made with love!). All while hustling against the clock to get to yoga on time today. Though it was based on a really simple recipe…I hope my mother approves.
Fudge you can’t fudge up
Ingredients: 1 can sweetened, condensed milk3 c. chocolate chips (semisweet)
dash salt
2 tsp. vanilla
1 1/2 c. crushed walnuts
Directions:
In a medium saucepan, heat condensed milk, chocolate chips and salt over medium heat, stirring until smooth (it will be thick but should not be lumpy).
Stir in vanilla and walnuts.
Press into a greased square pan.
Cool in refrigerator before cutting.
Back to reality…with a super simple, delicious recipe. Add this one to your list for Meatless Monday options. I was inspired by Mama Pea‘s recipe for Pumpkin Spice Roasted Chickpeas , I tossed these together in no time last night.
Maple Roasted Chickpeas
Ingredients:
1 can chickpeas, drained and rinsed
1 tbsp olive oil
2 tbsp maple syrup
salt and cinnamon for sprinkling
Directions:
Preheat an oven on the broiler setting.
In a large bowl, toss chickpeas with olive oil and maple syrup ’til coated.
Place the coated chickpeas on a cookie sheet sprayed with cooking spray.
Sprinkle cinnamon and sugar over the chickpeas.
Place in the oven and roast until slightly brown and crunchy.
Enjoy!
Suggestion…they were perfect over a spinach salad with a sweet potato, raisins, crushed pecans, and a maple vinaigrette.
!).
