I just got home from work, and my daughter exclaimed, “this is THE BEST thing I’ve made so far!!!” That’s a big statement from a little girl, but this little girl can bake. Some of her favorites include molten lava cakes, granola balls, ice cream and chocolate pie. And while I haven’t tried her new favorite yet, between you and me, there is no way that it’s better than her chocolate pie. It’s amazing. Anyway, since watching the show Master Chef Jr,. she has really gotten into baking lately, and recently decided she wants to start her own baking business. She is going to start out small by selling treats locally, and is really excited about it. In order to get some direction, I posted on my Facebook page to find out what people would want to try. The thing that came up time and again was interest in a healthy breakfast/snack. She took this direction as a direct challenge, and this is what she came up with.
Edit: Okay, I just tried the cake. It is unbelievable, and I’m totally addicted. Really. Like, she has to sell all of this bread or I’m going to eat ever last bit of it. And with less than 10 grams of sugar per serving, protein and good healthy fats, both parents and kids will be happy with this one….
What is fun about this bread is that there are so many different possibilities of variation. You could add raisins and have cinnamon raisin bread or chocolate chips or add nuts or use seed/hemp hearts for extra nut-free protein, or make it nut free using a good sunflower seed butter (but it will turn green, which can be fun, unless you add some lemon juice). Anyway, I hope y’all love this breakfast bread as much as we all do!!
1 cup creamy cashew butter (you could also use almond or sunflower seed butter)
1/2 cup maple syrup
1/2 tsp sea salt
1/2 tsp baking soda
2 tbsp cinnamon
Preheat oven to 325F.
In a large bowl, add all ingredients.
Use a hand blender to blend all ingredients together well.
Grease bread 5x9 bread pan.
Pour batter into pan and cook for 55-60 minutes or until you stick a butter knife in the bread and it comes out clean.
If you don't have a hand blender, then you can mix the wet ingredients in medium bowl and the dry ingredients in a small bowl. Next, add the wet ingredients to the dry until well combined and continue to follow directions above.
The best gift I ever got my husband was a Big Green Egg about 8 years ago. It was definitely a win-win. He loves to grill, and we love to eat everything he makes on the grill! But as much as we, well, actually just Scott, cook(s) on the grill, we never made wings and I have no idea why. That was such a mistake but glad we have rectified it.
Anyway, as some of you may know, once I find something I love, I tend to make it over and over and over again. Lately, my obsession is wings. While I’ll bake these wings from my book often, it’s hard to compare with Scott’s wings on the grill. They are so CRISPY and tasty and even good leftover the next day!
There are many fun wing varieties but to keep it nice and simple, this is Scott’s go-to recipe. I hope you guys love it as much as we do! Happy summer grilling!!
Clearly Tate loves them….I think he got a hold of about 7 before we even sat down to dinner.
Two things I love to cook with are Whole Foods (or Trader Joe’s) pre-cut cabbage and grass-fed ground beef. Both are so simple to cook with and super tasty. On a Thursday night, I can quickly make taco meat with grass-fed ground, a jar of salsa, cumin, salt, and onion pepper, and I’m done. Add some good guacamole and corn tortillas for the kiddos, and we are good to go!
Or, with the ground beef, I also love to make a good stir fry such as this or this. Again, easy peasy, and they are quick and satisfying!
With the cabbage…
I love cabbage because it just feels hearty to me. And, it soaks up flavor very well. If I can find some pre-cut cabbage (or I’m not sure lazy and cut some myself) and a rotisserie chicken, I have at least 4 simple tasty meals that I can quickly throw together. They include:
Today, I decided I need a little bit of a change. And probably because it is the last week of school, I really didn’t want to put much effort into a meal. Alas, I still needed to make something that I could have around for lunch or breakfast for the next few days for myself so I decided to mix together my cabbage and ground beef. So I came up with this Curry Beef and Cabbage recipe. To be honest, my kids didn’t love this one (they didn’t hate it either, just “not their favorite”), but I sure did!! Good thing I made it for myself anyway. 🙂
It was a nice change and I really loved it with some of my favorite pumpkin seeds on top.
1-2 container of cabbage so about 8-10 cups shredded (I used 2 containers as I wanted to have extra to freeze)
1 tbsp fresh ginger or 1 tsp ground ginger
2 tsp onion powder
2 tsp curry powder
4 garlic cloves, minced
1 tsp coriander
1 tbsp sea salt (I used a bit more but I love a good salt)
pepper to taste
3-4 tbsp olive oil for drizzling on afterwards
2 tbsp coconut oil
Take coconut oil and heat it in pan on medium high until it starts to melt.
Add garlic and cabbage and allow it to cook until the cabbage starts to soften.
Then set that aside in a large metal or glass bowl.
Next, cook the ground beef until it's done.
Add the cabbage back in if there is room in your pan, or you can add the ground beef to your large bowl (that's what I did since I used extra cabbage).
Then add the spices and olive oil and stir together until it's well blended.
Edited June 16th: I made this without curry, coriander and ginger and loved it, actually even more, with just lots of garlic and onion powder and extra olive oil. It was so good and something I won't get sick of quickly since the spices are so simple!
My husband and I have always joked about my eulogy. He has always promised me that the first thing he would say is, “If she ever offended you, she is sorry and didn’t mean to. She was just face-blind.”
Recently a friend of mine said that her buddy asked “why does she (“she” being me) act like she doesn’t know who I am?”. It really bothered me to hear that. And then I thought, oh my gosh, how many others think the same?! That made me feel even worse because I would never want to hurt someone’s feeling or seem unfriendly. That’s just not me.
I’ve always said (to myself) that this blog is not about me. But, if I can save some feelings, then I want to take advantage of the fact that I do have a blog, which is a good place to share this really embarrassing tidbit about myself…
I have a mild form (mild because I can remember my husband’s name–kidding, kind of. No it’s really not that bad), of face blindness. If you’ve never heard of “face blindness” it’s an abnormally hard time remembering faces. Many faces seem almost unrecognizable, even after seeing them, working with them, or meeting them, and sometimes repeatedly but only sometimes. I know we are all bad with names (well most of us), but this is a little different. I may remember your face after meeting you just once, or it may take a few times to actually stick. But if I have known you for awhile, please don’t feel like you have to wonder if I know you or come introduce yourself to me. Nothing has changed, except for my confession.
Anyway, you don’t need all of the crazy details and history but I wanted y’all to know that I am so so sorry if I have ever not recognized or remembered you. It’s nothing personal, it’s just, well, unfortunately a part of me.
It feels good to get it out there so hopefully some people will read this and say “Ohhhh, that makes total sense!!”. But others may think I’m just a nut job for even posting this. Now you know a little more about me, for better or worse! And, please if I’ve known you for awhile, then I know you. No need to reintroduce yourself to me next week. It’s bad, but it’s not THAT bad.
Nice not having to wait till my eulogy to admit that. One benefit of a personal blog I suppose?
Okay, on to something that does stick! And, while I don’t eat almonds anymore (like I said, I wrote this post years ago) I still wanted to share it and the recipe so the paragraph below is old but still pertinent. Oh how I miss almonds…
I’ve heard about making my own almond but just never took the time. Now that I have some, with less phytic acid and easier to digest (due to soaking and roasting) I am completely addicted. It reminds me of the Naturalmond which I love, but it was cheaper, and again, I love that the nuts are soaked in my almond butter! And it’s so easy to make!
I've heard about making my own but just never took the time. Now that I have some, with less phytic acid (due to soaking and roasting) I am completely addicted. It reminds me of the Naturalmond that I love, but it was cheaper, and again, I love that the nuts are soaked so it is easier to digest!
3 cups almonds (we like unsalted and roasted)
1 tsp honey
1 tsp salt
1/4 tsp vanilla
Place the almonds in a food processor and blend until smooth. Pulse until they become the consistency you would like so from crunchy to smooth. You can process for as long as 25 minutes to get it really creamy. Stop and scrape the sides as needed.
Transfer the almond butter to a sealed glass jar, and store in the fridge for up to 3 weeks.
Works better in food processor than a Vitamix or other high speed blender.
If you soak them, be sure to dehydrate them completely then blend. They also blend better while warm and the taste is to die for!
First, quick note. I will be speaking at my office in Brookhaven this Thursday at 7:00pm on how to lower levels of inflammation. It’s a free class but please be sure to email Carol to sign up. Hope to see you there!
So this past Sunday Alice and I decided to have a lemon cake/muffin bake off! The challenge: who can make the tastiest treat and take the prettiest photographs. Alice has been watching a lot of Master Chef Jr., so she was ready to take me down. I on the other hand wanted to make paleo lemon muffins without nuts or coconut to see if it could be done and still taste good. I see a number of clients with intolerances to nuts/coconuts, and it is hard to bake paleo treats without those substitute flours.
I also wanted to make a treat that was low in oxalates, so I used pumpkin seeds (which I made into flour), since almond flour has very high oxalate content. You may be wondering what is she talking about…Oxalates? It sounds like a made up word that couldn’t possible effect you, right? I’d heard about oxalates for years but never personally paid much attention until, recently, I went to my doctor with lower back pain. After some testing testing, it turns out I have oxalate crystals in my urine. So what does that mean? The first thought was kidney stones. But then I learned that oxalate crystals can cause so many more issues. I was fascinated and excited and bummed all at the same time, since I had been pretty tired and a little achy the past couple of months and couldn’t figure out why. It turns out, I think my body just reached my maximum oxalate load.
If you also tend to eat a lot of these foods, your levels can be elevated.
High oxalate crystals in your system can cause many symptoms. Fortunately, I was just having symptoms of the first two listed below:
painful or inflamed joints, similar to fibromyalgia or arthritis
burning urine flow
leaky gut or all sorts of other gut problems
kidney stones i.e. oxalates combine with calcium to form these
developmental disorders in children, including autism
If this sounds like you, get a oxalate crystals urine test or an OATS (organic acids test) test or begin to slowly follow a low oxalate diet to see if you notice any improvements. There are also some deficiencies that people with high oxalate levels so it is good to test if you can.
OK, Back to the treats. Here were the outcomes. I honestly LOVED my muffins. And I think the pumpkin seed flour turned out really well. But with that said, Alice’s lemon cake won hands down. They were amazing! I think the texture of mine was a little dense (be sure to grind your pumpkin seeds better than I did!), but I loved both!
This is what I used to make my pumpkin seed flour. Just add to your food processor and blend until it’s a fine ground flour.
Do I get extra points for her mess??
I love her hand in this picture. We might need to start with two hands on the camera to help with focus. Gotta start somewhere though! She is definitely creative.
Okay, including her feet (accidentally of course) in this picture totally makes me giggle….And she needs to do her nails! Those poor toes!!
She may have had a little help with this picture of her cake…looks good, doesn’t it? She did an amazing job!
And here are my muffins. Pretty but apparently not as tasty as the cake above but don’t let that stop you from making my muffins. I swear they were so good! I’m making them again this weekend!
I hope y’all like these. If you make both, you’ll have to let us know what you preferred!
Here are the two recipes…
1/3 cup butter, melted
1/3 cup maple syrup
1/3 cup lemon juice
zest of 1 lemon
1/2 cup plus 1 tablespoon coconut flour
1/4 cup tapioca starch or arrowroot powder
1/2 tsp baking soda
Preheat oven to 350F. Mix wet ingredients together in one bowl. Mix dry ingredients in another. Combine the wet with dry. Grease a 5×9 bread dish. Pour in batter and cook for 40-45 minutes or you stick a butter knife in the bread and it comes out clean.
1/3 cup butter, melted
zest of 1 lemon
1 1/2 cups pumpkin seed flour (or almond or cashew flour if well tolerated and no oxalate issues)
1/3 cup coconut sugar
Preheat oven to 350F. Mix wet ingredients together in a bowl. Mix dry ingredients in another bowl. Combine the wet with dry. Grease muffin tins or use cup holders. Pour in batter to fill cups about 2/3 of the way full and cook for 20-22 minutes or until done.
ICING optional for both (I preferred without but Alice LOVED the icing and preferred it)