Switching It Up

Lately, I have been having a beautiful bowl of homemade (non-pepper-flavored) yogurt, berries, and almonds for breakfast each morning. As the weather gets warmer, this is one of those breakfasts that you can get addicted to!

Except when you're sick with a whateveryouwanttocallit and you've got some serious nasal drippage going on. The last thing you want to do is eat something that is going to be phlegm-producing. But when you're in love with yogurt and berries as much as I am, you can't switch to any old breakfast stand-by. It's got to be good! This is where this pretty little dish came into play. 

You could top this baked oatmeal with yogurt if you'd like....or peanut butter....or more berries. Toppings are endless!

Individual Berry Baked Oatmeal

by Bonnie Graham

Keywords: bake breakfast berries oats nuts

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Ingredients (2 baked oatmeals)

• 1/3 c rolled oats
• 1 1/2 tbsp sliced almonds
• 1 tbsp whole wheat pastry flour
• 2 tsp sugar or sucanat/brown sugar
• 1 tsp ground flax meal
• 1 tsp cinnamon
• 1/4 tsp baking powder
• pinch of ginger
• pinch of salt
• 1/3 c milk
• 1/4 c berries of your choosing (this had strawberries and blueberries)
• 1 inch piece banana, well-mashed, or 1 tbsp applesauce (banana is really for sweetness then flavor)
• 1 tsp coconut oil, melted
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350 degrees and lightly grease two ramekins

2. Mix the oats, 1 tablespoon almonds, flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

3. Place 3 tablespoons of the berries and the sugar in the baking dish.

4. Lightly toss together and spread evenly around the dish.

5. Evenly spread the dry ingredients over top the berry mixture.

6. Whisk the milk, well-mashed banana, melted coconut oil, and vanilla extract together.

7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

8. Top with the remaining sliced almonds and berries.

9. Bake for about 25-30 minutes, until golden brown and the surface is set.

10. Remove from the oven and let sit for 5 minutes before serving.

11. Serve with any toppings you desire!

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Three Times Fast

Banana Bread Bars.

Try saying that three times fast.

Since I've been on this "Make Everything Myself" trip, granola bars have been at the top of my list. My goal is to try to make one that replaces my favorite Kashi Peanutty Dark Chocolate Granola Bars. Those might take a while though, so these Banana Bread Bars are the next best thing. These bar are almost an exact replica of Oh She Glow's Banana Bread Protein Bars, with just a few changes to make them a little less fat heavy (even if they're good fats).

They are definitely a hardy bar! Great for eating as I ride 40 miles in this weekend's 5 Boro Bike Tour. Weeeeeee!

Banana Bread Bars

by Bonnie Graham

Keywords: bake snack oats nuts peanut butter bananas

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Ingredients (8 - 10 bars)

• 2/3 cup gluten-free rolled oats
• 1/2 cup buckwheat flour
• 1/2 cup chopped walnuts
• 3 tbsp chia seeds
• 3 tbsp mini dark chocolate chips (such as Enjoy Life brand)
• 1 tsp cinnamon
• 1/4 tsp fine grain sea salt
• 3/4 cup mashed ripe banana (about 2 small-medium)
• 1/4 c butter
• 1/4 cup brown rice syrup
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way.

2. Whisk all dry ingredients together in a mixing bowl.

3. Mash bananas until smooth and measure out 3/4 cup. Stir together the banana and all the wet ingredients in a bowl.

4. Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky.

5. Scoop batter into prepared pan. Press batter down to spread it out evenly with wet your hands lightly

6. Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completelybefore removing and slicing into bars.

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Grab and Go

I'm not sure when it happened, but I have suddenly become an over-sleeper. Never before has this been a problem in my life, but suddenly, at 30, I've decided to act like a 16-year-old avoiding first period gym class by over-sleeping.

Which is fine if you're 16 and offer to bring your gym teacher McDonald's breakfast if he lets you slide (which he would). Bosses, on the other hand, are not so easily swayed by fast food meals. If only it were a perfect world. The excuse "I stupidly turned off my alarm this morning, rolled over and went to sleep for another hour" isn't really one that flies. At least not in my experience.

So, for those mornings when I have visions of hash browns dancing in my head, I created this grab-and-go Orange-Oatmeal Cupcake. They are easy to make ahead, can be stored in the fridge or freezer, and quickly reheat in the microwave should you have time to shower.

Which, amazing, becomes optional when you're an over-sleeper. Score!

Grab & Go Orange Oatmeal Cupcakes

by Bonnie Graham

Keywords: bake breakfast cinnamon oats

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Ingredients (12 cakes)

• 2 1/2 c rolled oats
• 1/2 c apple sauce
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1 tsp cinnamon
• 6 tsp sugar (or three Truvia packets)
• zest of 1 large orange
• 1/3 - 1/2 c honey
• 2 - 3 tbsp coconut oil
• 1 1/2 cups water
• 1 tsp pure vanilla extract
• 1 egg
• optional add-ins: chocolate chops, shredded coconut, chopped nuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Instructions

1. Preheat oven to 375 degrees. Line 12 cupcake tins.

2. In a large mixing bowl, combine all dry ingredients and stir very well.

3. In a separate bowl, combine all wet ingredients.

4. Mix wet into dry, then pour into the cupcake liners and bake 20 minutes. After the 20 minutes, you can also broil the tops of 2 - 3 minutes.

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Favorites of 2012

I am such a follower.

Most of the blogs I read have put up "Best of 2012" posts. Which, of course, means I have to do one too. Except I don't really have enough readers to be able to gauge which recipes have been my most popular ones. In addition to being a follower, I am also self-absorbed. Which means that my "Best of 2012" posts are of the recipes that I liked best each month. It was tough to decide some months while others it was clear.

Here is the yearly roundup.

1. Curried Ketchup - Proclaimed as the "best thing I have ever made!" Seriously. It's delicious and the simplest thing I have ever made.

2. Crustless Apple Pie - I make this over and over again, especially since it is something I can put into the slow cooker.

3. Sweet Potato, Apple, and Celery Salad - One of the many positive things to come out of last year's many detoxes is this awesome salad.

4. Buttermilk Quick Bread with 10 Variations - This recipe made it on the list simply because of its many variations. It is one of those great recipes that you can adapt to any flavor, whip up quickly, and bring to a potluck.

5. Chocolate Chip Cookie Dough Dip - This dip is seriously awesome. Despite its bean-i-ness, I have yet to serve this dip to someone and them not love it.

6. Chicken Meatball Soup - It is not often I eat, make, or post a recipe containing meat, but this turned out to be a pretty good soup recipe.

7. Zucchini Pancakes with Sauteed Corn - How could this one not make it to the list given my affinity for farmer's markets? This is the quintessential summer time recipe.

8. Chocolate Peanut Butter Baked Oatmeal - Chocolate and peanut butter for breakfast? Yes, please. 

9. Warm Summer Vegetable Slaw - Another great farmer's market recipe!

10. Moroccan-Inspired Butternut Squash Quinoa - This is one recipe that I swore would go on repeat. I have yet to make it again, but that doesn't mean you shouldn't. It was delicious!

11. Peppermint Patty Bars - This recipe uses this year's most favorite new ingredient, dates! It tastes indulgent, but is quite healthy. 

12. Tofu Nuggets - Nuggets dipped in BBQ sauce. Need I say more?

Shout Outs to:
Black Bean Brownies
Slow Cooker Bread
Galettes Two Ways

Snacky Snack

I have a goal to never puke on my yoga mat. I think it's a good goal. It's something that's generally frowned upon in the yoga community.

When my Yoga Teacher Training started two weekends ago, I knew I needed to come up with some light, healthy snacks that were portable, good on the blood sugar, and wouldn't make me want to hurl in the middle of my Downward Facing Dog.

What I came up with were this cookies, inspired by Dr. Oz. Dr. Oz has started to make a strange appearance in our household lately. Mostly because Jerry has decided he is a middle-aged housewife who just loves Dr. Oz.

I have to admit, his show can be pretty engaging. Especially since he often tauts a lifestyle we already live, which includes a non-processed, whole foods diet with plenty of physical activity. You can keep this recipe in line with that philosophy by using plant-based protein powder and unrefined sugar.

Peanut Butter Chocolate Protein Cookies

by Bonnie Graham

Cook Time: 10 - 12 minutes

Keywords: bake snack vegetarian oats peanut butter

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Ingredients (12 cookies)

• 1/3 c natural peanut butter
• 1 egg
• 3 tbsp sucanat (unrefined sugar)
• 2 tbsp unsweetened applesauce
• 1/2 tsp vanilla
• 1/2 tsp baking soda
• 1 c oats
• 2/3 c ground flaxseed meal
• 1/8 tsp salt
• 2 scoops chocolate protein powder
• 1 tsp pumpkin pie spice (optional)

Instructions

1. Preheat oven to 350 degrees.

2. Mix together eggs, sucanat, applesauce, peanut butter and vanilla.

3. Add protein powder, oats, flax meal, salt, baking soda, and pumpkin pie spice, if using.

4. Drop spoonfuls dough onto parchment-lined cookie sheet.

5. Bake for 10 - 12 minutes or until golden brown.

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I've Got a Problem

Okay...fine...I have many problems. But this post will focus on just one.

I'm sure you won't be shocked to learn that it's pumpkin. Pumpkin is my problem. Never at any other time of year do I crave one single thing like I do for all things pumpkin in Autumn. Cakes, breads, cookies, soups, chili, curries, beers, ice cream, body scrubs, whatever.

I want pumpkin EVERYTHING! And all of the lovely, warming spices that go along with it. I've been adding cinnamon, nutmeg, ginger and clove to everything I'm making. Even if it's scrambled eggs. No, no, just kidding. For now. 

The problem I have with this spice list, besides the obvious scrambled egg debacle, is that I can never get the ratios correct. I love all of these spices on their own and in combination that I tend to over-do it in most things I make.

Well, not with this one, in this one, I actually got the right combination of spice, flavors, and pumpkin.

Here's another problem I have (I told you there were many). I like to bake. I am diabetic. The two don't really mesh well. Additionally, Jerry is one of those people who says that he doesn't like desserts or baked goods. He's also one of those people who will finish off an entire tray of brownies when you're not looking. My baking makes Jerry angry because he knows that I'll eat one of whatever I've just baked and he'll eat the rest. See, problems.

In an attempt to meet my baking jones and not have my boyfriend hate me every time the oven timer dings, I have halved this recipe to make only 6 muffins instead of the usual dozen. You can easily double it to accommodate non-fat kid needs.

Pumpkin Streusel Muffins

by Bonnie Graham

Cook Time: 23 - 25 minutes

Keywords: bake breakfast snack vegetarian oats pumpkin cinnamon coconut oil fall

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Ingredients (6 muffins)

Cinnamon Streusel Ingredients:

• 1 tbsp sucanat or sweetener of your choices
• 1 tbsp butter, margarine, or coconut oil - I used coconut oil
• 1 tbsp oat flour
• 2 tbsp rolled oats
• 1 tsp cinnamon

Muffin Ingredients:

• 1/2 c oat flour (finely ground oats)
• 1/4 c whole wheat pastry flour
• 1 t baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp grated nutmeg
• pinch of ground cloves (optional)
• 3 tbsp milk
• 1/2 c pumpkin puree
• 2 tbsp butter, margarine, or coconut oil - I used coconut oil
• 1/4 c sucanat or sweetener of your choice

Instructions

1. Preheat oven to 350 degrees.

2. Make streusel by combining all ingredients and set aside.

3. For muffins, combine flours, baking powder, baking soda, salt, and spices. Mix well.

4. Mix pumpkin, milk, oil and sweetener of choice. Fold wet ingredients into dry and stir until just moistened.

5. Spoon half of batter into 6 muffin tins that has been greased. Top with half of the streusel and swirl in with a knife. Spoon remaining batter on top of streusel and top with remaining streusel.

6. Bake for 23 - 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for at least 10 minutes.

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Oats, It's What's For Dinner

I know, I know, you're thinking "What crazy, ridiculous meal do you want us to eat now?!"

It's just oats. For dinner. But not in that desserty, fruity, breakfasty way you usually eat oats.

No, my friends. Oats in a cheesy, savory, comforting kind of way.

As you can imagine after having spent a magical (yes, magical) 10 days in Europe, drinking Sangria, eating tapas, and enjoying beautiful views, my first day back to work was a tough one. You're feeling bad for me, aren't you? I know. Poor me. All the calm I had experienced on my trip immediately melted away as soon as my ass hit the desk chair.

When I came home from work that first day, all I wanted was a big ol' bowl of something comforting. And a bottle of wine. To myself. That box of Annie's Mac and Cheese taunted me from the pantry, but I thought to myself, "Self, you need something slightly more nutritious (and less carby) then a box of mac and cheese."

This is where savory oats came in! Savory oats are something I have seen before on a few of the blogs I frequent. Seemed a little weird, but I like weird. It actually turned out to be delicious! It reminded me of risotto.

Which you will not agree with now that I suggested it. But you would have thought so too had I not said anything. You're so bratty.

Topped with homegrown tomatoes and left over roasted veggies

Savory Oats

by Bonnie Graham

Keywords: entree vegetarian oats smoked paprika

6032374

Ingredients (2 servings)

• 1/2 c regular oats
• 1 c water
• 1/2 c milk
• 1/2 tablespoon olive oil
• 2 tablespoon nutritional yeast (the cheeze factor or you can use parmesan)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• dash of tumeric (for color)
• salt and pepper

Instructions

1. In a medium pot, mix together al your ingredients over high heat until it starts to bubble.

2. Once bubbling, reduce heat and let cook for several minutes, adding a little bit extra milk if needed.

3. Prepare toppings of your choice while oats continue to cook.

4. Plate up and enjoy your bowl of oats!

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Overzealous

Okay, I'll admit it. I got overzealous.

I saw local apples on sale at the supermarket and, against my better judgement, bought some.

Now, I am not one of those people who easily gives up summer. In fact, I am one of those people you hear cursing in the middle of CVS, exclaiming, "It's only August. Why the fuck is there stuff out for Thanksgiving?" Really. Who needs to be reminded that the chilly, dark days of winter will be upon us in just a few short months?! Not me!

I find myself clutching to every single last ray of sunshine before finally committing myself to the fall season. I'll wear flipflops and sundresses far past their appropriateness. I love summer! I love beach days! I love being tan! I am sad every time I see it go.

Which is why I had initially resisted the buying of these apples. Apples signifies autumn to me. It means leaves are changing and sweater season is upon us. While I have grown to really love fall too, I am not ready for it.

Despite my resistance, apples I did buy. Mealy apples at that. Ugh. Is there anything worse then a mealy apple? Apples should be crisp and juicy and sweet. What does one do with mealy apples? Some of you out there my choke these disgrace to fruit down. Or, like my family, carry it back and forth to work for several days before it's just too bruised and beat up that you need to throw it away. We refer to this phenomenon as "The Comfort Fruit."

OR you can do something really wonderful and ingenious with it and make a Cinnamon Apple Breakfast Bake! My, my, my, what smart girl would think to do something like that?!

Ahem...No need for thanks.

Cinnamon Apple Breakfast Bake

by Bonnie Graham

Cook Time: 25 - 30 minutes

Keywords: bake breakfast snack vegetarian apples cinnamon oats nuts fall

6032176

Ingredients

• 3/4 c rolled oats
• 1 tsp baking powder
• 2 tbsp sucanat or other sweetener (add more to your taste)
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 - 3 tbsp golden flax seeds
• 3 - 4 tbsp silvered or sliced almonds
• 3 tbsp sunflower seeds
• 1 tsp vanilla extract
• 1/2 c apple sauce
• 1/2 c milk
• 1 1/2 tbsp coconut oil or other neutral oil (optional)
• 1 apple, diced into smaller pieces
• Optional add-ins: shredded coconut, chia seeds, walnuts or other nuts of your choosing, chocolate chips (who says you can't have chocolate in the morning?)

Instructions

1. Preheat oven to 350 degrees

2. Add all the dry ingredients together in a bowl. Mix well.

3. Add vanilla, applesauce, milk, and coconut oil. Stir to combine.

4. Add in apples. Mix well.

5. Pour mixture into prepared baking dish.

6. Bake for 25 to 30 minutes. You can also broil for a few minutes at the end of the baking time to get a brown crust on top.

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Pity Party

I'm home from work today. And not for a good reason.

Sadly, I'm sick.

The problem with being sick, besides its obvious suckiness, is that it has a way of throwing your blood sugar through a loop. Illness can cause blood sugar to spike for no apparent reason other then your body just wanting to fuck with you. The problem with high blood sugar, besides its obvious suckiness, is that it can cause you to become dehydrated. Which is probably the worst thing to be when you're sick since it inhibits your immune system.

And when I say "your," I mean "my". The diabetic in this conversation.

What had started last week as a sore throat has now turned into a full body ache. It sucks. I'm not a happy camper, especially considering that I had this whole exercise/diet plan for this week in preparation for Spain. So far, that's in the crapper since I have little desire to get out of bed right now, but do seem to have an all-consuming desire to eat everything chocolate!

What's the old adage say....starve a fever, feed a cold chocolate-peanut baked oatmeal for breakfast?

Well...it does now.

Chocolate-Peanut Butter Baked Oatmeal

by Bonnie Graham

Cook Time: 18 - 20 minutes

Keywords: bake breakfast snack vegetarian oats peanut butter

6031124

Ingredients (1 large serving)

• 1/2 c rolled oats
• 1/4 tsp pure vanilla extract
• 1/4 c apple sauce
• 1/4 c milk
• 1 - 2 packets Truvia or 4 tsp sugar of choice
• 1/8 tsp salt
• 1 tbsp cocoa powder
• 1-2 tbsp peanut butter
• Optional: chocolate chips

Instructions

1. Preheat oven to 375 degrees.

2. Combine all ingredients and mix well. Melt peanut butter in microwave for easier mixing.

3. Pour into a greased ramekin or a mini-loaf pan. Cook for 18 to 20 minutes, until it gets firm.

4. Optional - Set your oven to broil for 2 more minutes, or until it reaches desired crispness (broiling gives it a nice crust).

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Sugar, Sugar, Honey, Honey....

"But you can't have honey!!"

I've been hearing those words a lot lately. It makes complete and total sense why people would say it. Espeically since when I was first diagnosed, all liquid sweeteners were forsaken. I wouldn't even touch them for fear that they would be absorbed through my skin causing my blood sugar to sky rocket!

However, lately, I've been reconsidering my stance on all things sweet. Well...most things.

Most of the food blogs I read use sweeteners like maple syrup, honey, or brown rice syrup as their sugar of choice. While it's not surprising that these healthy, all-natural blogs aren't touting granulated sugar and high fructose corn syrup as their sweeteners, I had assumed that things like maple syrup were just as bad.

For someone like me, it is. At least in terms of carbohydrates, but not in terms of health.

Confused yet?

The reality is that a carb is a carb is a carb....in terms of insulin need. Fifteen grams of sugar requires just as much insulin for my body to process it as 15g of whole wheat bread or apple sauce. Each will raise my blood sugar, maybe just in different ways.

Still with me?

When I started doing some research on what the benefits of using alternative sweeteners, such as honey, molasses, and maple syrup were, I learn that these things actually have significant health benefits in addition to just makin' shit taste good. They're high in minerals and vitamins where sugar does not have any. Plus, they're often sweeter then regular sugar, causing you to need less in recipes.

While I'm not going full throttle and using only honey as my sweetener of choice, I have started to use it more frequently in recipes in conjunction with Truvia, an all-natural, low-carb sweetener made from the stevia plant. I do feel like this fits in more with the life style I'm trying to create of clean, healthy eating.

Plus, it gives me an excuse to "practice" all my baked good recipes. :)

On note on a agave nectar, this substance has confused me for some time. While it's low on the glycemix index (and therefore good for those with impaired pancreai), it apparently isn't any better for you then the high fructose corn syrup. It's just as processed. It happens to also just be marketed a way to make you think it's healthy. Talk about informed consumers!

Out of the Box

Ingredients: Sugar, Vegetable Oil Shortening (Partially Hydrogenated Soybean and Cottonseed Oils, Monoand Diglycerides, Polysorbate 60), Water, Corn Syrup. Contains 2% Or Less Of: Cornstarch, Salt, Natural and Artificial Lemon Flavor, Preservatives (Potassium Sorbate), Sodium Acid Pyrophosphate, Citric Acid, Sodium Citrate, Colored with (Yellow 5)

Standing online at Target, that was my reading material.

For my birthday, I thought I would make myself some cupcakes. Lemon ones with lemon icing. Sounds delicious, right? Until the lemon icing rolled on its side, exposing its nasty under belly. Once I saw that list of ingredients, I knew there was no way I was buying that icing. Or the cake mix!

I figured, "I'm creative. I'm a good cook! It shouldn't be hard to make a healthier, more natural icing!" Still wanting the shortcut, I bought a new organic cake mix with a list of familiar ingredients and set out to make my own frosting. 

.......

Noticing the lack of pictures here? 

Unfortunately, the organic cake mix ended up tasting more like corn muffins then lemon cupcakes. I know I'm in trouble when my friends politely decline finishing a cupcake! The frosting, however, was actually pretty good...if it had ever achieved it's full frosting potential. Which it didn't. Because I refused to put in the required 3 1/2 cups of powdered sugar!!!! Diabetes. Blood sugar. Come on, people!

Feeling a little deflated from the previous night's insulin pump adventures and disappointed that no real birthday cake had yet been consumed, I decided to take another crack at cake making. Except this time, it would be for breakfast. It would be a tried and trusted recipe. It would still be lemon flavored!

 

Lemon-Strawberry Birthday Breakfast Cake
Makes 1 cake, but could easily be increased to make more

Cake Ingredients

1/3 c oat bran 
2 tbsp unsweetened applesauce
3 tbsp milk
1 large egg
1/4 tsp baking powder
1 - 1 1/2 tsp lemon extract
1 1/2 tsp sweetener of your choice (Brown sugar adds a nice flavor, but I usually opt for the truvia!)

2 - 3 strawberries, chopped
pinch of salt

Icing Ingredients1/4 c cottage cheese

1/2 tsp baking powder

1 tsp to 2 tsp sweetener of your choice

1/2 tsp lemon extract

splash of milk, if needed

1 - 2 strawberries

Method

1. Preheat oven to 350 degrees and grease a small ramekin.
2. In a small bowl, whisk the egg.
3. Whisk in applesauce, lemon, and milk.
4. Mix in oat bran, sweetener, salt and baking powder until just combined.
5. Pour into well-greased baking dish, spread evenly, and bake for 32-36min, until a toothpick comes out almost clean.
6. Slide a knife around the edge and flip out onto a plate. 

7. For icing, place all ingredients in a small blender or food processor. Blend until combined. Add milk if you prefer a thinner consistency. 

Love is in the Air

Ah, love is in the air here in Jersey.

Besides all the kitty love we got going on....

Yes, that is our cats, arm and arm.

...there's another kind of love in this apartment. A sweet love that only grows stronger with each passing day. A love that, I am certain, will last a lifetime.

That would be the love of my new kitchen! It. Is. Awesome.

I always knew that Jerry had a superior kitchen to my large but limited kitchen back in Astoria. For starters, his has a dishwasher! A dishwasher! I've never actually owned a dishwasher before! Plus, there is a lot of nice counter space and a set-up for an easy work flow. I can wash something in the sink, chop it on my cutting board, and drop it in the frying pan all without moving more then two steps to the left or right.

Since moving in, it feels like I have been non-stop in the kitchen. Having a dishwasher is certainly encouragement to cook more! A combined pantry of two fat kids doesn't hurt either!

Inspired by the love of my new kitchen, I thought I'd share a few more things with you that I'm currently obsessing over. Don't worry, there's a recipe at the end of this post. 

From L to R: Parchment paper, PB2 Peanut Flour, Smoked Paprika,
Golden Roasted Flax Seeds, Pressure Cooker

1. Smoked paprika - Have you ever used this before? Because if you haven't, you need to go out and buy some this instant! Really. Go now. I can wait.
2. PB2 Peanut Flour - For someone like me, who eats spoonfuls of peanut butter straight from the jar, this product is awesome! It has 85% less fat then regular peanut butter but still adds great PB flavor to many dishes. I'm diggin' it.
3. Trader Joe's Golden Roasted Flax Seed -  So good. Just opening the package, you can immediately smell what makes them so good. I've been using these bad boys in everything from granola to salads. 
4. Parchment paper - I've been using parchment paper like crazy, mostly for all my baking.
5. Pressure Cooker - It's taken me a while to start using my pressure cooker, but now, I'm addicted. In household where we literally have 25 pounds of grain dominating our cabinet space, it's definitely coming in handy. 

My last obsession is of the food blog variety. Oh She Glows is a healthy vegan blog with really awesome recipes. Even though I'm not vegan, I like to pretend I am. Despite my affinity for diary and the occasional plate of BBQ, I eat a mostly plant- and grain-based diet in my day-to-day life. Angela's blog actually makes me consider turning full vegan. She makes it look that good and easy. 

So easy, in fact, I made an adapted version of her "Perfect Veggie Burger," non-vegan style.

Nutty Veggie Burger

Makes 7 to 8 burgers

Ingredients

½ c onion, diced

1 large garlic clove, minced

2 eggs

1 c oats, processed into flour

1 ½ bread crumbs (I processed 3 pieces of TJ’s sprouted grain bread until fine crumb)

1 c grated carrots

1 c cooked garbanzo beans, rinsed and roughly pureed

½ c sunflower seeds

½ c golden flax seeds

1 tbsp. Extra Virgin Olive Oil

1 ½ tbsp soy sauce

1 ½ tsp smoked paprika

1 tsp. oregano

salt and pepper, to taste

Method

1. Preheat oven to 350.  

2. Process each ingredient separately in a food processor, adding each ingredient into a large mixing bowl as you go, stopping at the sunflower seeds. Those don’t go through the food processor.

3. Mix all of the ingredients until thoroughly combined.

4. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. 5. Line a cookie sheet with parchment paper and bake for 25-30 mins (15-17 minutes on each side) until golden and crisp.

For alternate cooking methods, you can pan-fry or place on the grill. For grilling, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. These would be great to feed a vegetarian for a Memorial Day BBQ.

Granola Muncher

I've had a SERIOUS hankering for granola lately! So much so, I even considered buying a bag of it at Whole Foods.

Granola in hand, on my way to the check-out counter, my "I can make that!" gene kicked into high gear. Why would I waste money on some over-priced granola when I can easily make my own? Lord knows we have enough grains to do!

Then, as if to punctuate the frivolousness of this purchase, I looked down at the nutritional information. Have you ever looked at the ingredients/nutritional information for store-bought granola? Because if you have, you've seen that there is enough sugar to put you into a diabetic shock! Okay, okay, maybe not that much. But there is a shit ton of sugar in most granola!

While it certainly taste delicious (and addicting) it's not exactly as good for you as you'd hope. With the "I can make that!" fever in full effect and my ridiculous craving for granola pushing forward, I decided to make a granola that would put all those other granolas to shame! Cry, Kashi! Cry! 


And I believe I have.

Cinnamon-Almond Granola


Ingredients
2 c rolled oats
1/2 c uncooked millet
1/4 c golden flax seed
1/2 c almonds
1/2 c pumpkin seeds
2 packets truvia
2 tsp cinnamon
1/2 tsp salt
1/4 c honey
4 tbsp almond butter
3 tbsp apple sauce
1 tsp vanilla extract**

**This granola would be even better if you put any dried fruit of your choice in. I did not because of that whole busted pancreas thing, but you should feel free.

Method
1. Preheat your oven to 350 degrees.
2. Mix ingredients from rolled oats through salt in one bowl. In a second bowl, mix honey through apple sauce (not the extract).
3. Place the bowl of wet ingredients into the microwave for 60 seconds. Add vanilla extract and stir well.
4. Mix wet ingredients and dry ingredients. Mix well to combine.
5. Spread granola out onto a pan lined with parchment paper. Bake for 20 - 25 minutes, flipping half way through to ensure even browning. Granola will crisp up as it cools.

Cooking for a Crowd

Maybe it's the Italian in me, but whenever a large group of people get together, I feel a need...nay, a duty to bring food with me! I have to feed people! It's a compulsion, really! Whether its cupcakes or another diabetic-friendly dish (because, you know, cupcakes are so diabetic-friendly), you can be sure I'll have a plate covered in saran wrap in my hands.

This duty intensifies if I've had a hand in organizing said large grouping. This past weekend was no exception.

Friends and I are headed upstate to attend the annual New York TAP Festival. TAP Fest is a two-day beer festival on Hunter Mountain, where you get plenty of samples from local breweries and usually some deep-fried grossness. And corn dogs. I can't forget the corn dogs! People have almost lost limbs trying to get those corn dogs! Or at least wasted 30 minutes stalking the wait staff as they left the kitchen with them. Ahem, Jerry.

This was our second year renting a house for 20 people! Yes, 20 people! Since the planning for TAP Fest started in February, I have been devising what recipes I wanted to make this year! When cooking for a group of 20, your recipes need to be two things: good and cheap!

I wanted something that would feed a crowd, excite me more then just regular hamburgers and hot dogs (two things that are not part of my usual food repertoire), and help me clean out my pantry in preparation for my upcoming move. I decided to make a Vegetarian Three Bean Chipotle Chili. Recipe to follow.

And you can't have chili without cornbread! Look for this recipe in an upcoming post.

I decided I needed to contribute to breakfast as well. I made steel cut oats in the slower cooker. Yes, I am a dork and brought my slow cooker with me.

This isn't the actual oatmeal that was served, but you get the idea!

Lastly, it wouldn't be full weekend of fun without cupcakes! There's nothing particularly special about these Red Velvet cupcakes. Except for the obvious! That they're cupcakes!!! Which is pretty damn special. Oh, and I replaced the water called for in the recipe with buttermilk. It gives them a slightly more authentic feel.

Here's a shout out to my friend, Lilia, who made some kickass 'shrooms and onions to top our burgers with. Maybe she'll be so kind as to do a guest post and tell you how they were made.

Three Bean Chipotle Chili - vegetarian
Obviously, this recipe makes a crapload of chili; feel free to adjust to your needs. It also went really well as a hotdog topping. Which we would defeat the whole vegetarian thing, but just sayin'.

Ingredients
1 large red onion, chopped
4 garlic cloves, minced
2 large green peppers, chopped
4 large carrots, peeled and chopped
1 cup frozen corn
1 cup TVP
3 tbsp cumin
1 1/2 tbsp oregano
4 - 5+ chipotle peppers in adobe, chopped
2 tbsp adobe sauce from peppers
2 tbsp liquid smoke
2 cans dark red kidney beans
2 cans black beans
1 can black-eyed peas
1 large can diced tomatoes
1 large can crushed tomatoes
1 can tomato paste

2 - 3 cups vegetable broth, depending on how thick your mix is
salt and pepper, to taste

Method
1. Saute the onions and garlic in olive oil until translucent.
2. Add the peppers, carrots, and onions. Saute for about 10 minutes. Salt and pepper.
3. Add TVP, cumin, and oregano. Saute a few minutes longer.
4. Add beans, tomatoes, chipotles, adobe sauce, and liquid smoke.
5. Add can of tomato paste and pour veggie broth over it to help break it up. Mix into the chili well.
6. Let chili simmer on stove top for about an hour to an hour half, stirring often to prevent the bottom of the chili from scorching.

Alternately, you could also complete through step 3 and then add everything to a slow cooker. Set on the low setting for about 3 - 4 hours.

Diabetic Cereal

Growing up, we were never allowed to have sugar cereals. Frosted Flakes were as wild as it got in our house (and that was mostly reserved for my mother). I envied all my friends whose parents would let them go hog-wild on a box of Cookie Crisp. I would sneak upstairs to my best friend's apartment and eat bowl after bowl of Fruity Pebbles, Trix, and Cocoa Puffs. Are you wondering how diabetes took so long?

As I aged, my taste matured and looked towards to the more refind breakfast cereals, such as Honey Bunches of Oats and the cereal with the squirrel in the commerical. You know what I'm talking about! Eventually realizing those boxes of cereal have just as much sugar as a candy bar, I started to explore more wholesome cereals, like Puffins and Kashi Honey Sunshine (uuuuuhhhh, so good!).

Suddenly, all this cereal joyfulness ended! It's been a sad, sad time.

Delicious, processed cereal and my blood sugar just do not mix! I can guarantee, no matter how carefully I measure out the cereal, how reserved I am with the milk, almost 100% of the time, without a doubt, I will end up with a blood sugar in the 200's. It can't be helped.

Not worth the stress and hassle of battling a high, I had foresaken cereal (besides sneaking the occasional bite out of Jerry's bowl when he's not looking)! Until now, that is! I have come up with a reasonable cereal substitute that hasn't caused any issues with my blood sugar.

I'm going to go ahead and take all the credit for this creation. You might refer to it as muesli, which obviously has already been created. But you see, muesli is something my grandmother use to eat to keep herself regular. It's the food of old people. I am not an old person!

I am a hip, young diabetic just trying to get her breakfast on!
It's really not the same.

Oat Cereal with Mixed Nuts and Berries
This is a good base for any cereal mix. You can certianly add any preferred nut, dried and fresh fruits.

Ingredients
2/3 cup oats
1/3 cup golden, roasted flax seeds
1/3 cup sunflower seeds
1/3 cup pumpkin seeds (pepitas)
1/2 cup almonds, roughly chopped
2 tbsp wheatgerm

1/3 cup fresh or frozen blueberries, dethawed
1/4 cup milk

Method
1. Toast oats until lightly browned. Watch closely as they can burn quickly. You can also toast up your nuts if you so desire.
2. Put all the ingredients into a Tupperware container and mix 'em up.
3. Place half a cup in a bowl. Add skim milk and seasonal fruit. Enjoy!

If you'd like the oats a little softer, you can add the milk and let it sit for 10 to 15 minutes or even overnight.

In a Hurry!

My father instilled in my long ago that breakfast was the most important meal of the day. Usually this was accompanied by him storming our bed, violently lifting all the shades while banging a pot and singing "It's time to get up, it's time to get up, it's time to get up in the morning!" After all these years, I still eat breakfast every morning! Thanks Dad! 

However, there are mornings when I know I won't have a lot of time to make something. When I know these mornings are coming, I usually try to prepare. I'm a planner like that. For crazy mornings, I make overnight oats. Overnight oats is actually something I tried after reading about it in one of my favorite blogs, Edible Perspective. It's really just oatmeal, but cold. Or like cold soggy cereal that's been sitting in milk too long but is still good enough to eat. It's also mildly more refreshing during these hot, disgusting summer mornings.

I made a serving for breakfast this morning so that I could hurry up, sit in traffic, and be 15 minutes late for my meeting! Awesome!

Overnight Oats with Berries

Ingredients

1/3 cup rolled oats

2/3 cup vanilla almond milk

1/2 tsp cinnamon*

1 packet of truvia (or 1 tsp sweetener of your choice)

1 tbsp ground flax seed (for fiber and omega 3's)

1/4 cup frozen blueberries
Toppings of your choosing (strawberries and almonds pictured above)

Method

1. Add all ingredients to a Tupperware container. 

2. Shake ingredients together to ensure it is well combined. 

3. Place in fridge and let sit overnight. 

4. Add whatever toppings you like in the morning, i.e. slice almonds, dried cranberries, peanut butter, chocolate chips, hot fudge, marshmallows...you know, whatever is part of your usual breakfast repertoire.  

*An interesting note about cinnamon. According to the Mayo Clinic, "Recent research suggests that cinnamon may be helpful as a supplement to regular diabetes treatment...One study published in 2009 found that cinnamon taken twice a day for 90 days improved hemoglobin A1C levels." Good thing I sprinkle cinnamon on everything like it's crack cocaine!