Breakfast of Champions - Summer Edition

Yesterday was the first day of summer and it actually felt like it! I am currently the same colour as the  strawberry banana soft serve....  O dear! Anyways, I found this recipe when reading through one of my favourite blogs Oh She Glows and I had to make them. These were so delicious and I was left completely satisfied. I did modify the recipe slightly as I wanted to use spelt and oat flour, add some extra protein and I ran out of coconut. Apparently I have been making Goat Poop Cookies way to often!

Recipe makes 2 servings (approximately 8 small pancakes)

Ingredients:

1/2 cup spelt flour

1/2 cup oat flour

1/4 cup vanilla soy protein powder

1/2 cup almond meal (or 1/2 cup of coconut)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp cinnamon

1/4 tsp salt

3/4 cup coconut milk

3/4 cup warm water

1/2 tsp vanilla extract

1 tbsp pure maple syrup

Coconut oil for skillet (or other oil)

Strawberry Banana Softserve (1 unpeeled frozen banana + 2 strawberries blended in foodprocessor)

Directions:

1) Mix flours, protein powder, baking soda, baking powder, salt and spices in bowl with whisk. 2) Mix water, coconut milk, vanilla and pure maple syrup in separate bowl. 3) Add wet to dry and whisk together until no clumps remain. 4) Preheat skillet over medium heat and add some oil to the pan. 5) Wait 1 minute before scooping out batter for each pancake. This allows for them to thicken up so they aren't runny and thin. 5) Pour 1/4 cup of batter, for each pancake, onto the skillet. Cook until small bubbles appear on the surface and the bottoms are golden brown. Then flip! Transfer to heat oven to keep warm.

6) While waiting for pancakes, slice strawberries and make Strawberry Banana soft serve. To do this, place one frozen banana in with two strawberries in the food processor and process until smooth. 

7) Once the pancakes are cooked, layer each pancake with soft serve and strawberries to form a delicious stack. Serve immediately.

If this doesn't taste like summer I don't know what does.

-L 

Greek Quinoa Salad

This salad was made for me by someone and it was so delicious that I had to make it again! It would work perfectly as a main for lunch seeing as quinoa is a good source of protein but also works really well as a side at dinner. I have a feeling I will be serving this at many barbecues this summer. Counting down the days till it is sundress time!!

 Or this time!

Or this time!

Recipe modified from Homemakers

Ingredients:

3 cups low-sodium chicken broth or vegetable broth
1 1/2 cups quinoa
1 small English Cucumber
1/4 cup red onion thinly sliced
1/2 cup red pepper
1/2 cup orange pepper
1/2 cup grape or cherry tomatoes
1/4 cup feta cheese

Dressing:

1/3 cup olive oil
2 tbsp lemon juice
2 tbsp fresh dill (I used 1 1/4 tbsp dry)
2 garlic cloves minced
1/2 tsp salt
Pepper

Directions:

1) Cook quinoa using chicken broth. Instructions located here.  Set aside to cool. If you leave it too late like I did, you can pour the quinoa into mesh strainer and run cold water over it. Transfer into a large bowl.

2) Chop onion, red and orange peppers, cucumber, tomatoes and place in bowl with quinoa. Add feta cheese to your salad by breaking up with fingers.

3) Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Pour onto vegetable, quinoa and feta cheese mixture and toss!

Voila! Done! Easy Peasy!

Now Enjoy :)

Goat Poop Cookies

So I sent both my brothers these cookies, one as a birthday gift and one as a pick me up care package. One of the brothers, who will remain unnamed, although he is the smellier of the two, was bugging me about their aesthetic appeal and called them goat poops. Thus, "Goat Poop Cookies" has been coined.

These cookies are very simple to make. All you need is the ingredients, two bowls (one large, one small), a fork, spoon and spatula. O and how can I forget the secret ingredient... Goat Poops...

For the people who don't know me, my family owns two pygmy goats named Shish and Kabeb, get it... Shishkebab... Goat meat... Don't worry we won't eat our lovely animals. I love them too much!

Anyways, on to the recipe inspired by PB Fingers & Kalyn's kitchen. Note that these cookies are flour-less cookies. If you are able to find gluten-free oats, then they would be gluten-free Goat Poops :)

Ingredients: 

Dry:

2 cup rolled oats

1/2 cup sugar

8 tbsp cocoa powder (raw organic is best for taste & health benefits)

1/2 tsp salt

2/3 cup medium flake unsweetened coconut

2/3 cup chocolate chips

1 tbsp chia seeds (optional)

Couple shakes of cinnamon

Wet: 

1 tbsp vanilla

2 eggs

1/2 cup coconut oil (if don't have on hand, canola will work)

Directions:

1) Mix oats, sugar, cocoa powder, salt, unsweetened coconut, chocolate chips and cinnamon in large bowl. 2) Beat egg with fork in small bowl and add vanilla. 3) Add oil to egg mixture but only if your NOT using coconut oil. If using coconut oil, heat until it becomes a liquid and then add to dry ingredients. Add egg and vanilla mixture separately. Don't add the coconut oil to the egg mixture as you don't want to cook your eggs! 4) Pour wet ingredients into dry ingredients and mix with fork. 5) Spoon 1 tbsp of cookie mixture onto oiled pan. 6) Bake in 350 F oven for 15 minutes. 7) Remove from pan and cool.

These cookies take about 20-25 minutes to prepare and bake. Soooo simple!!!

They are also great with add-ins such as pecans, or even peanut butter. I suggest adding in 1/4 cup of peanut butter and 1/3 cup of oil but I haven't attempted this so let me know how it goes!

I have honestly made these cookies 3 times in the last 10 days.... Luckily I didn't eat them all... just quite a few :)

Note: I will do a post on chia seeds in the future. Their health benefits are fantastic - they contain more omega's than flax seeds! The funny thing is that these seeds are what are used in the popular toy "Chia Pets". By the way notice the Mr. T.  Chia pet. Scott you better enjoy...

PB & C bites

So the other night I had a major hankering for peanut butter and chocolate (the craving was definitely instigated by eating Reese's Peanut butter cups the night prior, yum) so I created these delicious energy bites that are ready in 15 minutes.

Ingredients:

1/2 cup of peanut butter (I used Kraft Chunky because chunky is where it's at)
2 tbsp cocoa powder
1 1/2 tbsp pure maple syrup
1 tbsp almond milk
2/3 cup of cooked quinoa (~1/2 cup uncooked)
1/4 cup unsweetened coconut
1/4 cup raisins
1/4 cup oats
2 pinches of salt
2 shakes of cinnamon

Directions:

1) Cook quinoa: There are different techniques to cook quinoa but I have found the quickest way to do it is by placing uncooked quinoa in pot and turn burner on high (NO water). Stir frequently and only add water when the quinoa starts to make popping noises. This helps to remove the outer coating on the quinoa (or so I am told). When you add the 1 cup of water it will steam or make a sizzling noise as the quinoa is hot.  Turn the burner down to medium and let the quinoa cook for another 5-6 minutes with a lid on untill all water is evaporated. It is now very similar to cooking rice. When all the water is absorbed, fluff the quinoa with a fork and set aside.

Note: Quinoa is gluten-free grain that has a balanced set of amino acids making it a complete protein. Yay for lean sustainable energy! It is a great way to incorporate protein into baked goods. I usually replace half of the flour I use with quinoa flour (ground quinoa in my coffee bean grinder).

2) Mix peanut butter, cocoa powder, maple syrup and almond milk together in a bowl. I made my first batch without almond milk and it honestly looked like a turd.... It still would have worked though.

Note: Do not microwave your small delicious turd. I thought the peanut butter would melt with the heat but nooooo. I just ended up burning the mixture. Yes I ended up with a small smelly turd. Needless to say I threw my first trial out.

3) Add in cooked quinoa, oats, coconut, raisins, salt & cinnamon.

4) Form mixture into little balls with your hands on cookie sheet and set in freezer for 10 minutes.

5) Store in cookie tin in freezer. These are delicious cool treat that still holds together when brought back to room temperature. SOOOOO good!

Are you a starter or a finisher??

Two weeks ago I was at a workshop hosted by Les Hewitt who wrote the book called the "Power of Focus". It was a fantastic workshop and two key points really resonated with me.

 First was when we each were handed about 50 small rectangles of paper, each with a core value in bold on it and what it means. The task was to come up with your 5 core values by sorting the values into "least important", "somewhat important" and "very important". From the very important category you must narrow it down to five values. His philosophy was that the decisions we make are based off our values. For example if something is holding you back it may be because it conflicts with one of those values. Pretty common sense right.

I was really not too surprised by my five core values and now that I think more about it really do believe these values are what define me and I am proud of them.

1) Tradition: To follow respected patterns of the past
2) Contribution: To make a lasting contribution in the world
3) Respect: To show consideration for
4) Family: To have a happy loving family
5) Independence: To be free from dependence on others

I would really recommend trying this game. The cards can be found here and you just need to cut em up and go! Would be fun to play with your partner/spouse to see if you both align on the same values. If not, you should probably toss him/her out with tonights supper. I kid, I kid.

The second thing that resonated with me is when he was discussing being a starter or a finisher. I have always thought of myself as a finisher but I have realized lately that I am definitely not!

Case A: This blog... I started it and have taken atleast a month break... woops.  That said it was even one of my New Years Resolutions to blog more. Double woops. On the plus side of New Years Resolutions I have been following through with my goal of eating chocolate every day. Yay for me!

Case B: Shoes. I just looked over at my closet and I have about 5 pairs of heels I have only worn once. I just keep buying new ones. Granted I love high-heels but they don't necessarily love me. I have a hard time finding comfortable ones.

Case C: Creating a photo-book from when I was in England/Europe. I think I have about 10 pictures in my project book in IPhoto currently.

Case D: Creating a Collage with all the postcards I collected on my England/Europe trip. It has been three years people. O dear.

Case E: Bikram Yoga. I tried it in December and loved it and would continue to go except the cost is too much for a recent graduate who works from home. Donations are welcome :)

Anyways I think you get the point. Atleast I do. Lauren finish something!!!

This year it is my goal to finish my goals. So what are they you ask?

1) Join a running group or train on my own for Times Colonist 10k
2) Spend more time with friends. Phone or in person.

3) Turn the TV off and read.

4) Blog atleast 2-3 times a week
5) Make Jewelry

6) Learn to take better pictures. Example A.

7) Save $100 a month
8) Complete my fitness theory course so I can become a Group Fitness Instructor
9) Grow my home-based business.
10) Eat a small piece of chocolate everyday to keep me sane. I think my bf will appreciate it.

 So far I am not doing great, except for the chocolate part :), but I think checking in and seeing where you are compared to where you want to be is good. Hopefully my check in at my 3 month mark will be better. April 28, 2011.

Do you ever check in with yourself and see where you are? How are you progressing?

Gingerbread Biscotti

Christmas spirit is in the streets so it is only necessary that the smell of gingerbread be in my house :)

Dry:

2 1/4 quinoa flour
1 1/4 whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tsp ginger
3 tsp cinnamon
2 tsp cloves
1/2 tsp fresh ground pepper
1/4 tsp nutmeg
1 tbsp chia seeds

Wet:

3 eggs beaten
1/3 cup coconut oil melted
1/4 cup molasses
3/4 cup white sugar

Add ins:

1/3 cup Crystallized ginger chopped (I didn't have any left for this batch)
Almonds 3/4 cup

Icing:

1/2 cup icing sugar
1 tsp ginger
1/2 tsp fresh cracked pepper
3 tsp almond milk (added one at a time)

Directions: 

1. Mix all dry ingredients together in large bowl. Add in options now. (I ground my own quinoa flour)

2. Mix wet ingredients in separate bowl. Beat eggs first then add molasses, sugar and melted coconut oil.

Note: Yes coconut oil is a solid at room temperature and is high in saturated fat but no this is not bad. While it is true that coconut oil contains 90%  saturated fat, 45% of that fat is lauric acid, a medium chain fatty acid that converts in your body to monolaurin. Coconut oil is more easily digested than other fats and is used by your body differently than other fats. Most fats are stored in your body's cells, but the fat in coconut oil goes directly to your liver where it is converted into energy. Further with its high smoking point, it won't turn into a trans fat when you are cooking/baking with it. Read more on the benefits here! Plus it tastes delicious!!!

3) Add Wet to Dry. Cut mixture in half to make two loaves. Your mixture will be sticky when you try and handle it. This is normal. I never said this was clean baking... :)

4) Slightly oil pan. Plop, yes plop, half of mixture on one side of pan and shape into retangle. 1 inch thick, 4-5 inches wide, 7-8 inches long. Repeat. Sprinkle loaves with touch of cinnamon. Put in 325 degree oven for about 20-25 minutes. Until loaf centres are solid to the touch. Remove from oven and place on cooling rack for 10 minutes. Reduce oven to 300 degrees.

5) Cut loaf horizontally into thin slices with serrated knife and place back on baking pan. Put in 300 degree oven for 15-20 minutes until crisp. Turn once during.

6) Cool. Mix icing. Add 1 tsp of almond milk at a time.

My pretty piping bag! Cut off small bit of one corner.

7. Top with pretty designs using icing!

Enjoy with tea or coffee or as an after dinner treat! Yumm!

Creamy Tuna Casserole (without the cream!)

This casserole is delicious, healthy (many hidden veggies), and does not taste like fish. For all you tuna haters out there I DARE YOU, yes I said it,  to try this recipe as it has a very subtle tuna flavour with all the lean mean protein packed benefits of tuna. 

First: Pasta

1 1/2 cups dry wholewheat pasta

3 cups water

1) Cook pasta al dente or even less. You will be cooking more in oven. 2) Drain pasta and set aside.

Second: The "Cream" aka pureed white pinto beans & chickpeas.

1 can pinto beans

1 can chickpeas/garbanzo beans

4 cloves garlic 

2 tsp oregano

1/2 tsp pepper

1 tsp lemon juice

1) Add all ingredients into the food processor and process until it resembles a creamy hummus like texture. 2) Set aside. (You can use two cans of any type of white beans)

Third: Veggies

1 tsp olive oil
1 cup chopped cabbage
6-7 sliced mushrooms
3 carrots diced
1 medium onion diced
1 clove garlic

1) Heat pan and add oil. 2) Add veggies and saute till onions are translucent. Make sure the veggies are 3/4 cooked. You don't want to fully cook them as they will be going into the oven with the rest of the mixture to cook some more. 3. Set aside :)

Fourth: Sauce

1 package knorr onion soup mix

3 cups Warm/Hot Water

1 package frozen spinach

1) Mix onion soup mix, water and frozen spinach together in a bowl. May have to heat soup mix/water in microwave to defrost frozen spinach.

Fifth: TUNA!

2 cans of tuna

Now grab a large bowl and I mean LARGE and a spoon. Mix Pasta, Cream, Veggies, Sauce & Tuna in your large bowl. This may prove difficult at times and you may or may not have a messy counter. Mine was spotless when I was done :)  yeahh right....

Oil baking dishes with olive oil and divide your mixture between your dishes. 

Sprinkle with Kraft tex mex cheese or regular cheese.

Top with lids. (look at that mess...) I never said I was a clean cook. lol Bake in 350 F oven for 30 minutes

For the next 10 minutes take lids off 

Serve and Mange. My fav part

This dish makes plenty and is easy to stick straight in the freezer after cooking. Thus, when Wednesday or Thursday night rolls around and you don't feel like cooking you have a yummy & healthy dinner. Quick!

Note: I love garlic, thus all the cloves but if this is too much for you, you can cut down. However, garlic is an anti-inflammatory so very good for you. Especially during cold season. 

Also, if you want the casserole even creamier. I would add in 1/2 can of mushroom soup. It is something I will have to play with when I make it next.