Again, if oats aren't an obstacle for your system, these healthy treats are a great snack! This recipe comes to me from my new cookbook, "Clean Food" by Terry Walters (which, btw, is an EXCELLENT resource for those interested in eating deliciously and nutritiously).
For this recipe, you will need:
- 2 cups rolled oats
- 1 cup brown rice flour
- 3/4 cup shredded coconut
- 1 Tbsp ground cinnamon
- 1/4 tsp salt
- 3/4 c maple syrup
- 1/2 c canola or veg oil
- 1 tsp vanilla extract
- 1/2 c dark choc chips
Preheat oven to 350 degrees F.
In large bowl, combine oats, flour, coconut, cinnamon, and salt. In separate smaller bowl, whisk together syrup, oil, and vanilla. Pour wet ingredients into dry and stir until evenly combined. Fold in chocolate chips. Spoon dough onto sprayed cookie sheet and do your best to make it stick together as a mound. Bake 13-15 mins or until lightly browned. Remove from oven and enjoy warm :)
Makes roughly 2 dozen.
Notes: Can also add 1 c chopped toasted walnuts for variation.
Wednesday, January 13, 2010
Friday, January 8, 2010
Julie / Julia
The first time I saw "Julie & Julia," I fell in love. Julia Child does that to you. Or at least Meryl Streep does that to you in the way she portrays her. And several of my friends tell me that I am just like Julie Powell as she is portrayed in the movie. I take this as a huge compliment. To make a long and sentimental story short, I have become obsessed. I call this the Julia Effect.
Anyway, an old friend of mine, Melanie, has also experienced the Julia Effect. And she actually went to the trouble of finding Julie Powell's old food blog from 2002. I've been reading it... it's like watching the movie in REAL LIFE. I. love. it.
I am posting the link to this blog below so you can enjoy it too. I just love her thoughts on so many things. Most of all, I love that she's just trying to figure out what works for her and she graciously allows her readers into that process. And even when things don't go her way, she still figures out a way to deal with it and be ok. I so get that. Adulthood is a tricky thing to navigate. But don't just take my word. Read it for yourself:
http://blogs.salon.com/0001399/2002/08/25.html
Anyway, an old friend of mine, Melanie, has also experienced the Julia Effect. And she actually went to the trouble of finding Julie Powell's old food blog from 2002. I've been reading it... it's like watching the movie in REAL LIFE. I. love. it.
I am posting the link to this blog below so you can enjoy it too. I just love her thoughts on so many things. Most of all, I love that she's just trying to figure out what works for her and she graciously allows her readers into that process. And even when things don't go her way, she still figures out a way to deal with it and be ok. I so get that. Adulthood is a tricky thing to navigate. But don't just take my word. Read it for yourself:
http://blogs.salon.com/0001399/2002/08/25.html
Tuesday, January 5, 2010
Sushi
Ok, ok... this isn't REAL sushi. Technicalities! But this recipe keeps fairly well and can be taken easily in lunches since you'll be using cooked, canned crab.
For this recipe, you'll need:
- 1 pkg nori sheets (dried seaweed)
- 1 small can cooked crab meat (not imitation)
- 2-4 Tbsp mayonnaise
- 2 cups short-grain whole grain brown rice
- 2 Tbsp rice vinegar
- 1 ripe avocado, sliced thin and lengthwise
- 1 cucumber, sliced thin and lengthwise
- salt to taste
Prepare rice as directed on package. Allow rice 10 mins to stand after full cooking time. Stir in rice vinegar.
While rice is cooking, peel vegetables, slice, and set aside. Mix mayonnaise with crab, enough to make stick together and set aside.
On hard surface, spread a medium-sized piece of wax paper. Carefully remove nori sheet from package and lay on wax paper, shiny side down. Spread rice over nori sheet 1/4" thick, leaving about 1" on the edge of the sheet for sealing the roll.
Place vegetables and crab mixture in a long thin strip across middle of nori-rice sheet. Take edge of the sheet and fold over rice, carefully rolling entire sheet with rice, vegetables, and fish in middle. When finished rolling, seal non-riced edge with wet fingertips. Wrap wax paper around roll to compact and further seal.
Sushi roll may be stored in refrigerator, rolled in wax paper with edges twisted, as a candy wrapper.
Repeat with remaining ingredients. Recipe makes 3-4 sushi rolls.
When ready to serve, remove wax paper and slice sushi roll. Best served cold.
Notes: Nori sheets and rice vinegar may be found in ethnic food section of grocery store. Can use with other types of fish as well (tuna, salmon, etc). Health benefits best derived when using whole grain brown rice.
For this recipe, you'll need:
- 1 pkg nori sheets (dried seaweed)
- 1 small can cooked crab meat (not imitation)
- 2-4 Tbsp mayonnaise
- 2 cups short-grain whole grain brown rice
- 2 Tbsp rice vinegar
- 1 ripe avocado, sliced thin and lengthwise
- 1 cucumber, sliced thin and lengthwise
- salt to taste
Prepare rice as directed on package. Allow rice 10 mins to stand after full cooking time. Stir in rice vinegar.
While rice is cooking, peel vegetables, slice, and set aside. Mix mayonnaise with crab, enough to make stick together and set aside.
On hard surface, spread a medium-sized piece of wax paper. Carefully remove nori sheet from package and lay on wax paper, shiny side down. Spread rice over nori sheet 1/4" thick, leaving about 1" on the edge of the sheet for sealing the roll.
Place vegetables and crab mixture in a long thin strip across middle of nori-rice sheet. Take edge of the sheet and fold over rice, carefully rolling entire sheet with rice, vegetables, and fish in middle. When finished rolling, seal non-riced edge with wet fingertips. Wrap wax paper around roll to compact and further seal.
Sushi roll may be stored in refrigerator, rolled in wax paper with edges twisted, as a candy wrapper.
Repeat with remaining ingredients. Recipe makes 3-4 sushi rolls.
When ready to serve, remove wax paper and slice sushi roll. Best served cold.
Notes: Nori sheets and rice vinegar may be found in ethnic food section of grocery store. Can use with other types of fish as well (tuna, salmon, etc). Health benefits best derived when using whole grain brown rice.
Sunday, December 20, 2009
Green Bean and Shrimp Salad
This recipe comes to me from my good friend and former roommate, Halley. Two parts, combined together at the end...
Vinaigrette:
1 Tbsp red wine vinegar
1 tsp honey dijon mustard
1/8 tsp salt
1/8 tsp pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives
In a small bowl, whisk vinegar, mustard, salt, and pepper. Gradually drizzle in olive oil, whisking continuously until dressing is emulsified.
Green Beans and Shrimp:
1 lb green beans, trimmed and ready to cook
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 and 1/2 lbs shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp pepper
1 c. cherry tomatoes, halved
1/2 c. crumbled feta cheese
Bring a large pot of lightly salted water to boil. Add beans and simmer 5 mins or until crisp-tender. Drain and place in large bowl. Toss with vinaigrette; set aside.
Heat the 2 Tbsp oil in large skillet over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook ~2 mins per side or until cooked through.
To serve, toss tomatoes with beans. Place in serving dish. Scatter shrimp and feta over top.
Notes: All ingredients may be found at Aldi. Use frozen beans and shrimp and chopped refrigerated garlic. Chives may be omitted depending on availability and taste. May also use spicy brown mustard in place of honey dijon for a different kick.
Vinaigrette:
1 Tbsp red wine vinegar
1 tsp honey dijon mustard
1/8 tsp salt
1/8 tsp pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives
In a small bowl, whisk vinegar, mustard, salt, and pepper. Gradually drizzle in olive oil, whisking continuously until dressing is emulsified.
Green Beans and Shrimp:
1 lb green beans, trimmed and ready to cook
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 and 1/2 lbs shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp pepper
1 c. cherry tomatoes, halved
1/2 c. crumbled feta cheese
Bring a large pot of lightly salted water to boil. Add beans and simmer 5 mins or until crisp-tender. Drain and place in large bowl. Toss with vinaigrette; set aside.
Heat the 2 Tbsp oil in large skillet over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook ~2 mins per side or until cooked through.
To serve, toss tomatoes with beans. Place in serving dish. Scatter shrimp and feta over top.
Notes: All ingredients may be found at Aldi. Use frozen beans and shrimp and chopped refrigerated garlic. Chives may be omitted depending on availability and taste. May also use spicy brown mustard in place of honey dijon for a different kick.
Saturday, December 19, 2009
Puppy Chow
For those with a sweet tooth, this recipe will definitely hit the spot:
9 cups Rice Squares (or Rice Chex) cereal... about 2/3 of the box
1 regular-sized pkg semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp vanilla
~1 and 1/2 c. powdered sugar (or as much as necessary to coat cereal when finished)
Measure out cereal in large bowl. In 1-qt microwaveable bowl, combine entire bag of chocolate chips, butter, and peanut butter and microwave for 1 minute. Remove bowl and stir. Add vanilla and microwave again for ~30 seconds. Remove and stir. Repeat if necessary until mixture is smooth, though careful not to over-microwave chocolate. Pour mixture over cereal, stirring until cereal is thoroughly coated. Transfer cereal to large 2-gallon resealable plastic bag. Add powdered sugar and shake until well-coated. Refrigerate before serving.
Notes: I find this recipe works better if I just sort of wing the amount of peanut butter used. For those who like a decidedly more peanut-buttery taste, use more. For those who like a more chocolaty taste, use less peanut butter.
9 cups Rice Squares (or Rice Chex) cereal... about 2/3 of the box
1 regular-sized pkg semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp vanilla
~1 and 1/2 c. powdered sugar (or as much as necessary to coat cereal when finished)
Measure out cereal in large bowl. In 1-qt microwaveable bowl, combine entire bag of chocolate chips, butter, and peanut butter and microwave for 1 minute. Remove bowl and stir. Add vanilla and microwave again for ~30 seconds. Remove and stir. Repeat if necessary until mixture is smooth, though careful not to over-microwave chocolate. Pour mixture over cereal, stirring until cereal is thoroughly coated. Transfer cereal to large 2-gallon resealable plastic bag. Add powdered sugar and shake until well-coated. Refrigerate before serving.
Notes: I find this recipe works better if I just sort of wing the amount of peanut butter used. For those who like a decidedly more peanut-buttery taste, use more. For those who like a more chocolaty taste, use less peanut butter.
White Chicken Chili
A favorite for autumn and winter, this recipe is tried and true:
1 med onion, chopped
1(+) Tbsp olive oil (as needed)
~1-2 Tbsp cornstarch
2 tsp cumin (or to taste)
2 15.8 oz cans Great Northern beans
1 14.5 oz can chicken broth
1 pkg pre-sliced chicken breasts / tenderloins (for stir-fry or similar, roughly 1 lb meat)
2 roma tomatoes (or 1 can diced tomatoes)
1 can corn
chopped carrots to taste
In large skillet or dutch oven, sautee onion and chicken in oil. Add carrots when chicken is half done. After chicken is thoroughly cooked, add cornstarch, tomatoes, and cumin. Cook and stir 1-2 mins, thoroughly coating chicken in spice and thickening agent. Add beans, corn, and chicken broth. Bring to a boil. Reduce heat and simmer 10-15 mins or until thickened. Garnish with cheese and sour cream as desired. Also great with tortilla chips.
1 med onion, chopped
1(+) Tbsp olive oil (as needed)
~1-2 Tbsp cornstarch
2 tsp cumin (or to taste)
2 15.8 oz cans Great Northern beans
1 14.5 oz can chicken broth
1 pkg pre-sliced chicken breasts / tenderloins (for stir-fry or similar, roughly 1 lb meat)
2 roma tomatoes (or 1 can diced tomatoes)
1 can corn
chopped carrots to taste
In large skillet or dutch oven, sautee onion and chicken in oil. Add carrots when chicken is half done. After chicken is thoroughly cooked, add cornstarch, tomatoes, and cumin. Cook and stir 1-2 mins, thoroughly coating chicken in spice and thickening agent. Add beans, corn, and chicken broth. Bring to a boil. Reduce heat and simmer 10-15 mins or until thickened. Garnish with cheese and sour cream as desired. Also great with tortilla chips.
Baked Oatmeal
The controversy over oats aside, if your system can handle it, this simple southern delicacy is one to keep in the recipe books for years...
Mix:
1 c. oil
2 c. sugar
4 eggs
Add:
6 c. oatmeal
1 T baking powder
1 tsp salt
2 c. milk
Pour into a 9" x 13" pan and Bake at 350 degrees F for 40-45 mins or until the edges are brown and the center doesn't wiggle. Cut into squares and serve warm with Cinnamin Milk (recipe below).
Cinnamin Milk:
In a medium-large pot, combine:
9 c. milk
3 tsp cinnamin
2 tsp vanilla
3 c. sugar
Warm milk over stove, stirring til sugar dissolves. Serve over oatmeal.
Notes: Both oatmeal and milk may be refridgerated for up to a week. Simply pull out of fridge, pour milk cereal and microwave for 20-30 secs.
Mix:
1 c. oil
2 c. sugar
4 eggs
Add:
6 c. oatmeal
1 T baking powder
1 tsp salt
2 c. milk
Pour into a 9" x 13" pan and Bake at 350 degrees F for 40-45 mins or until the edges are brown and the center doesn't wiggle. Cut into squares and serve warm with Cinnamin Milk (recipe below).
Cinnamin Milk:
In a medium-large pot, combine:
9 c. milk
3 tsp cinnamin
2 tsp vanilla
3 c. sugar
Warm milk over stove, stirring til sugar dissolves. Serve over oatmeal.
Notes: Both oatmeal and milk may be refridgerated for up to a week. Simply pull out of fridge, pour milk cereal and microwave for 20-30 secs.
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