Teri Parris Ford's Blog

Vegan Tamales

I grew up with tamales for xmas but I don't have any memories of anyone making them. My grandma and aunt used to make them when I was not around, so I never got a chance to catch their recipes or methods but I caught once that they purchased premade masa at the grocery story, which in Los Angeles would not have been unusual. After my aunt died, my grandmother would purchase tamales from neighbors or friends who made them and then after my grandmother died, my mom began to do the same thing-- purchase them from others who made them. My mom was not a cook. I started trying to figure out how to make tamales on my own once the girls were old enough to be able to help. I wanted them to have some of the traditions I had grown up with-- like tamales for xmas. I started my search for a recipe talking to my cousins, hoping one of them might have been witness to the process-- nope. My memories as a kid were of pork tamales with a lot of fat included. I recall my grandma telling me "I got a good one" when I complained about one tamale being filled only with fat and no meat. After my dad's heart attack I remember there being chicken tamale options instead of pork, but my favorite tamales were always the sweat ones with raisins and nuts.

I've posted about making tamales in the past (2019) (2008) but my recipes are evolving as we have become more health conscious and get more creative with our fillings! This year I used my traditional recipe 4 cups of masa, 4 cups of broth, 1 tb baking powder and 1 cup shortening with a veggie broth (not homemade) and vegan shortening. I thought the masa was a bit bland but I'm not sure if that's because my taste buds are getting old or if I just miss using meat based broth. This year we had 3 different flavors. I roasted poblano peppers and added sprinkled vegan mozzarella cheese. I fried up soy chorizo with peppers and onions, and I pressure cooked up some pinto beans that I refried and added in vegan cheddar cheese. I grew up with roasted Anaheim peppers used for salsa and cooking in California but my local grocery store did not have any available (not even in a can) so poblanos were the next best and I must admit, the pepper and cheese ones are my favorite with the most flavor! The bean option is definitely the most bland. This year I did not double wrap my tamales to steam since I wasn't giving any away nor did I tie color coded ribbons on any of them to identify them since we only made vegan options. 

Vegan Flax Chia Muffins

1 cup raisins (or dates)
1 3/4 c boiling water
1 cup flaxseed meal
1/2 cup oatmeal
3 tablespoons chia seeds
1/2 cup almond flour
2 cups sprouted wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons flax seeds soaked in 6 tablespoons water (egg substitute)
1/4 cup oil of choice (I used avocado)
1/2 cup maple syrup (or agave)
2 tablespoon organic molasses
1 cup almond milk
1 teaspoon vanilla
1 cup walnuts

Instructions: place raisins in a bowl with boiling water and let stand for 5 minutes. Stir in flax meal, oats and chia and let sit for 10 minutes. Add flax seed and water, oil, syrup, milk and vanilla. Stir in flours with baking soda and powder. Add walnuts and top with organic sugar (optional). Bake at 375 for 35 minutes or until muffins are puffed and brown (depending on size). Remove from tins and cool. They taste just like regular bran muffins-- so yummy!

Vegan Pumpkin Scones

I have been making pumpkins scones for years and have used a recipe that I have played with, making them gluten free, with real pumpkins, etc. This morning I made them vegan to fit into our new all plant based eating. 

Vegan Pumpkin Scones
1 cup Flax meal,
1 cup  Almond Flour,
1 cup of Gluten Free flour mix,
1 cup of sprouted wheat flour,
1/2 c dark brown sugar
2 t real vanilla
1/2 t ginger
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c vegetable shortening
1 c dried chopped dates (optional)
1 c chopped pecans (optional)
1/2 c coconut milk
15 ounce can of organic pumpkin

Divide the dough into two balls. I use cornmeal to keep from sticking to counter as I knead into a flatten round. Use a sharp knife to cut dough into 8 triangles and bake at 350 for about 20-25 minutes until golden. 

Vegan Muffins & Baba Ganoush

I woke up early and made vegan carrot muffins with flax instead of egg and coconut milk instead of buttermilk. I then went to pick up a new box of veggies with an eggplant and decided to make baba ganoush. I decided I wanted pita bread for it so I went grocery shopping. I spent several hours working on my google classroom, doing a bit of gardening and relaxing. I made a falafel for dinner with my baba ganoush and humus with tomato, onion and cucumber. I have to admit eating vegan hasn't been very difficult, although I do miss a bit of cheese and my half and half with my morning coffee. While oat, almond and coconut milk all make pretty good alternatives, it just isn't quite as wonderful, but I'm making the change with hopes it makes a difference in my health. I finished the day with a walk. 

CARROT MUFFINS INGREDIENTS:
Recipe yields 12 muffins. 350, 25 min or golden 

• 1 ¾ cups whole wheat flour <I used Bob's Red Mill Organic
• 1 ½ teaspoons baking powder
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups peeled and grated carrots* (about 6 small/medium CSA carrots)
• ½ cup roughly chopped pecans
• ½ cup raisins 
• ⅓ cup melted coconut oil
• ½ cup maple syrup or honey (<I used brown sugar)
• 2 Tablespoons Flax seeds in 4 Tablespoons of water set aside to gel
• 1 cup alternative dairy <I used an almond coconut mix with 1 Tablespoon of lemon juice
• 1 teaspoon vanilla extract

 

 

BABA GANOUSH INGREDIENTS

• 2 pounds roasted eggplants (about 2 small eggplants< I used 1 big one)
• 2-3 medium cloves of garlic, pressed or minced
• 2 tablespoons lemon juice, more if necessary
• ¼ cup tahini
• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• 1 teaspoon salt, to taste
• ¼ teaspoon ground cumin
• 1/2 teaspoon paprika
• Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

California Summer Day 21: Happy 4th Pie!

The holiday weekend has been uneventful but I did a bit of cooking to make it a little special. I went grocery shopping yesterday to make sure I had everything I needed for a good meal and dessert. I asked Jim if he wanted my traditional "flag cookie" or a pie. He went for pie. I decided on Banana Creme. I made a sugar cookie crust instead of the normal pie crust and decorated it with strawberries and blueberries to make it look festive. It certainly was delicious! 

Filling Recipe: 1 3/4 cup whole milk
1/2 cup heavy cream
1/2 cup organic sugar
pinch of salt
4 egg yolks
1/4 cup cornstarch
2 tsp real vanilla
2 Tbsp butter
3- 4 bananas

Combine the milk, cream, sugar, and salt in a saucepan over medium heat. Whisk then simmer. Whisk the egg yolks and cornstarch until thick and smooth, then slowly add in 1 cup of the milk mixture into the egg yolk mixture. Then slowly whisk the egg yolk mixture into the saucepan. While continuously whisking, cook about 1 minute until it bubbles up. Add the vanilla extract and butter, mixing well. Pour over pie crust* layered with banana slices. Top with fruit and whipped creme. *I used a sugar cookie recipe for the pie crust, but had to reshape crust half way thru cooking time. 

My brother and his wife and youngest daughter came by in the evening to watch neighborhood fireworks. Los Angeles banned large public displays, so lots of fireworks were all over our valley.

Happy Spring

Because was coming home for the weekend, I decided to celebrate the first day of Spring with pie! Apple Pie. I made enchiladas, spanish rice, homemade refried beans and homemade guacamole with chips for lunch. I had to get a good workout in this morning. With all this time off, I've been able to get a full hour workout in, as I have no excuse. I'm working longer and with heavier weights. I ordered a 25 lb kettlebell from Amazon since all the stores are closed. Once Jim was home we had a feast, watched some tv and then got to work. He's still teaching a full load and did some computer work. 

Apple Pie Recipe:

Crust-- all thrown into the Ninja on Dough setting. Cut in half and roll out for top and bottom. Use cookie cutter to cut out designs out of top. I used pretty flowers this time.

• 2  cups bread flour, plus extra for rolling
• 1/2 cup Almond flour/meal
• 1/2 cup Crisco shortning
• 1/2 cup (1 stick) butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 to 8 tablespoons ice water

Filling -- mix the apples with sugar and spices together and dump into bottom pie crust. Add the butter and creme, then top with second crust and bake for 40 minutes at 375.

• 3  cups cut apples (I leave the peal on for more fiber, but make sure to cut thin slices)
• 1 teaspoon Cinnamon
• 1/4 teaspoon ginger, clove, nutmeg, 
• 1 cup organic sugar
• 1 tablespoon butter, cut up and 
• 1 tablespoon Half and Half

Lasagnia

I decided to venture out in the snow this morning and go to the grocery store. I decided to make a lasagna after getting back from the store and washing my hands quite thoroughly. It's been years and I wanted it to amazing.

• 1 pound Italian sausage
• 1 pound lean ground chuck
• 1 yellow onion chopped
• 3 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can tomato sauce
• ½ cup water
• 1/4 cup brown sugar
• 1 Tablespoons Italian spices
• ½ teaspoon oregano
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 8 lasagna noodles
  • 1 large zucchini sliced (to replace middle layer of noodles
• 16 ounces ricotta cheese
• 1 egg
• ¾ pound mozzarella cheese, sliced
• ¾ cup grated Parmesan cheese

The only thing kind of novel that I did was replace the middle layer of noodles with zucchini slices. I put all the meat on the bottom layer, and after the zucchini, added all the cheese. Baked it for an hour and did an hour work out, showered and then had the best lunch ever. I ate about a quarter of the pan but didn't eat anything else all day. It was very good. I'm hoping Jim will clean it up tomorrow. I did little else, other than make and eat lasagna while watching Netflix.

 

Winter Pie

I woke up with a sore throat and spent a lot time sipping tea with a fire. I did some grading and spent most of the day watching Star Trek NG episodes in preparations for the new Picard ST show. The most productive thing I did today was make pie.

Pie Crust>

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 tablespoon sugar
• 8 tablespoons ice water

Pie Filling

• 2 1/2 cups mashed, cooked pumpkin, acorn squash and sweet potato
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
  
  Bake at 350 for one hour.

Xmas Cinnamon Rolls

Dough (1 pound): 1/4 cup milk (buttermilk), 1/4 cup water, 1 egg, 1 t salt, 3 T butter, 1/4 cup sugar, 2 cups flour, 1 1/2 t yeast

Filling: 1 T melted butter, 1T sugar, 1 1/2 t cinnamon, 1T + brown sugar, 1/2 c raisins (optional and usually complained about)

Glaze: 3T melted butter and 1/2 cup brown sugar

1. If there is a bread machine available, place all dough ingredients into the machine and put on the dough setting.
2.  Pour melted butter into a 9 inch round or square and sprinkle the brown sugar on top (or save to glaze after baking). With a rolling pin, roll dough into a 8x14 inch rectangle.
3. Spread the melted butter on the dough, and then dry ingredients. On the long edge, roll up the dough. Cut the roll into 1 inch slices and place into the pan and let rise for 30-45 minutes.
4. Preheat oven to 350f and bake for 25 to 30 minutes and immediately invert rolls and serve warm (or glaze). 

Tamales All Day

I spent my Sunday working on tamales for next week's department holiday party. I started with homemade veggie broth. Monika showed me how to make from all kinds of veggie ends and bits that you normally don't use the the butts of carrots, cores of bell peppers and some peelings. I added a bay leaf, a clove of garlic, an end of an old leek, celeriac and parsnip ends, cabbage leaves, thyme, oregano, turmeric, salt and pepper. I let that boil for at least an hour and strain out the water which turns pretty brown from all the veggies. 

 

I used a new recipe this year for my tamales since I was going all vegetarian. The Masa Harina is gluten free (made from corn) so that is a bonus. I use 3 1/2 cups or Masa, 2 1/2 teaspoons of salt, 1 1/2 teaspoons of baking powder, 1 cup of vegetable shortening, and 2 cups of broth. I added a can of El Pato to my dough to add a bit of zip (spicy tomato flavor). 

 

I made two kinds of tamales; pinto beans and cheese (grated jack and cheddar) and then second round with roasted poblano, anaheim and other misc peppers from my CSA box over the summer that I froze for later use and Mexican cheese and cheddar slices. I did not add the El Pato sauce to these since the peppers were zippy enough. 

 

 

 

 

 

I could not find my regular steam pot in the basement! Luckily my mom gave me an old pot of hers that was huge and I was able to use that with a bowl and plate at the bottom for water steaming. I'll need to buy a steam rack for next year. I made 6 batches because Monika told me she wanted enough to last until the New Year. I'm not sure how long these will last as the two of us polished off half a dozen today and they weren't even fully steamed. 

 

I also made one batch of sweet ones with cinnamon in the masa, butter instead of shortening, pecans and dried fruit (raisins, pineapple, apricot and dates). Not a lot of people like these as much I do (I think because of the cooked raisins). I love them-- all of them, sweet, vegetarian, with meat (esp beef), etc. I only make them once a year though.

Famous Pumpkin Scones

I love making Pumpkin Scones in the Fall. I have a recipe that I play with mixing canned pumpkin or baked real pumpkins when I want to get real fancy. I can make them gluten free or with regular baking flour, but usually I mix up various flours and include sprouted wheat, coconut flour, flax meal, and/or almond meal or almond flour. This morning, I made a batch and enjoyed a couple before going to a hot yoga class. After yoga, I came home, made a fire did some prep and enjoyed a wonderfully cold autumn Sunday watching tv.

Pumpkin Scones
4 cups of flour (I try never to use straight up white flour)
2/3 c dark brown sugar
1/2 t ginger
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c butter
1 c white choc chips (leave out to make a bit healthier or replace with dates)
1 c chopped pecans
2/3 c buttermilk (I use 1/2 1/2 when I don't have it on hand)
1 15 ou can of pumpkin or pureed real when on hand for an organic scone
2 t real vanilla

Mix wet, knead in dry. Cut in half. Roll into ball, flatten, cut into 6-8 triangles, repeat with other half. Makes 12-16 depending on size.

Celeriac, Leek & Potato Soup

The CSA box brought fresh leeks and a large cereriac root. I had a bag of tiny fingerling potatoes from last week to use. I decided to make a soup for the cooling weekend.

 

2 Tbsp butter

2 leeks, diced 

1 small onion, peeled and finely chopped

2 cloves garlic, minced

1/2 large celeriac, peeled and cut into 1 inch cubes

potatoes, peeled and cut into 1-inch cubes

4 cups vegetable stock 

 

plain yogurt, for topping 

Minced bacon, for serving

Salt and freshly ground black pepper, to taste

1. Heat the butter (or oil) in a large heavy bottom pot over medium heat.  Add the leeks and onion and cook, stirring occasionally for about 8 minutes.  Add the garlic, celeriac, potato and a hefty pinch of salt.  Stir well.  Add the stock and bring to a boil.  Reduce the heat to medium-low and simmer until the vegetables are tender, at least 1/2 hour.  
2. Remove from the heat and let the soup cool for a bit before transferring the soup to a ninja blender and pureeing until smooth and creamy.  
3. Return the soup back to the pot, stir in the 1 Tbsp flour to thick if needed and taste for seasonings.  If the soup seems too thick, add more stock or water.  Keep the soup on low heat until ready to serve.  Serve with a drizzle of plain yogurt and bacon bits. I added leftover grilled bell peppers and a bit of grated cheese as well.

Pumpkin Muffins

2 1/2 cup GF flour
1 1/2 cup Brown Sugar
1 Tbl Baking Powder
1 tsp Cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all spice
1/2 tsp salt
4 eggs
1 can of pumpkin
1/2 cup butter
1/2 cup yogurt (or cream)
pecans are optional

I put everything into my Ninja and blend until smooth, spoon out onto king size muffin tins and bake at 350. YUMMY!!

Time for Treats

This morning I only did 1/2 of a P90 workout and then afterschool, I ran out to an Inner Fire Flow 75 class. It was tough at times-- I'm sore. Getting two really different workouts in one day is awesome but it's tough too. My work day was super mellow. All of my kids are just working on projects, giving me plenty of time to get work done too. Luckily I got a good walk in with Balt this morning because it was raining when I got home, so I did not walk him after school. Instead, I built a fire and got to cooking. Tomorrow we have guests coming into the art department and I volunteered to bring in treats. I made banana bread (with gluten) for the guests and some muffins for Erika. I also made rice crispy treats for her with some marshmallows I had left over from camping on the beach in California. I had to look up the recipe. It had been a long time since makings these! They taste soo good fresh!!

• 4 tablespoons butter
• 4 cups melted marshmallows with orange food coloring
• 10 cups rice krispie cereal
• I sprinkled Halloween sprinkles on top

8 Months Until Cuba!

I had my second Cuba info meeting and I was happy to see about a dozen interested show up. I made a home made green salsa for the meeting (recipe below). I missed out on a yoga class but I was so sore from last night's power class, I was glad to have an excuse not to go tonight. I spent an hour talking about traveling in general and the Cuba tour. It's 36 weeks away and I know it'll come up quick enough. It's going to be so awesome!

I slept in a bit this morning which was kind of nice. It was a nice work day with kids. At lunch I ran some errands and worked on the yearbook master file during my prep time. I chatted with my mom after school. She's off her meds again. Her kidneys went right to failing again, so she's back to being poison free and the doctor says that will help with the pain as well. She started watching 3rd Rock from the Sun for laughter therapy. I may need to start watching it again too. 

Green Salsa Recipe
6-8 Tomatillos (from Grace's garden)
1/4 bunch of cilantro
1 medium white onion
1/2 lemon juiced
1 tsp. sea salt
1/4 jalapeno  (optional spice) 
ALL thrown into the Ninja and crushed.
Serve with chips!

Salsa called Cowboy Caviar

I don't know who made this stuff up, but it's amazing. Of course I added a few extra things to make it even better.

1/2 C Avocado Oil
1/2 C Cider Vinegar
1/2 C Organic Sugar
1 can Black Beans
1 can Pinto Beans
1 can Black Eyed Peas
1 can Garbanzo Beans
1 can Corn
1 Avocado cut up
1/2 bunch of Cilantro
1 Bell Pepper
1 Onion
1 organic fat orange tomato
1 basket of Cherry Tomatoes quartered
1/2 Lemon squeezed
2 t salt

Eggplant-Zucchini-Tomato casserole

In a 8"X8" pan coated with 1T olive oil. I mixed 1T pesto into the oil at the bottom of the pan. I layered the pan with sliced eggplant, then sliced zucchini (the long way). I added sliced onion and minced garlic. I layered the whole pan with sliced mozzarella cheese and orange tomatoes, then sprinkled fresh parsley and Parmesan cheese on top. I baked at 350f for 1/2 hour and it was deee- licious!

Salsa for Saturday

It was a wonderfully relaxing Saturday getting laundry done, cleaning with a bit of shopping and a dip into the pool. I made fresh salsa for lunch-- a recipe I have not made all year! I finished the day off with a homemade gluten free pizza and a movie. Saturday perfection. Here's the salsa recipe:

• 3-4 cups tomatoes-- I used a couple of big fat orange ones, some red ones and some cherry tomatoes.
• 1 big white onion-- chopped
• 2 green onions-- chopped
• 1/2 red bell pepper
• 1 bunch of red seedless grapes-- I like to add a fruit in my salsa to sweeten it (peach, mango or pineapple are great additions, but just choose one).
• 3 large cloves of garlic-- minced
• 1 grilled and seeded jalepenio
• 2 grilled and seeded green chilis
• 2 T lime juice and 1 T lemon juice
• 1 T sea salt, 1t oregano, 1t parsley flakes,
• 1/2 bunch of cilantro-- chopped 

I toss it all in the Ninja blender and press crush for a good minute. Served with corn chips and some avocado-- it's all I need for a meal!

Family Dinners

The last time I made guacamole, it went bad. The amount I had always made with my recipe was too much for just me. I hadn't made guac since. Last night Jessi mentioned wanting fajitas so I picked up a bunch of bell peppers and asparagus after my appointments and made an awesome feast. Erika made sure to come in after work to get in on the left overs! It is always wonderful to have all three girls home for dinner. It is the one thing I wish I would have insisted on more while the girls were growing up. We had family dinners when the girls were very young but as they grew up it became a more rare occasion. Now it feels like a holiday to have us all together at one table.

My morning was nice. I took Balt for a 3 mile walk early this morning before work. It felt so refreshing to be out before 6am in the 50's. I walked to school and home after. Jessi was asleep so just Monika and I had lunch together. She left for tennis and I had a doctors appointment. After our fajita feast, we sat outside with the pets chatting, enjoying each other's company.

Recipe-- 4 soft avocados, a bunch of cilantro (chopped), chopped onion, chopped bell pepper, chopped tomato (or some salsa), garlic (preferably fresh minced or crushed), fresh lemon or lime juice, salt and pepper. For extra creamy guac, throw all the ingredients into the Ninja (food processor) and add a dollop of sour cream (optional). For a more organic, salsa-like guac, just mix it up in a bowl. I used the Ninja for the guac pictured above.

Paleo Power Balls

Soak 15 dates in
1/2c hot water.
Add 2T honey,
1T coconut oil
and 1 tsp vanilla.
In blender add 1/3c cocoa,
1/3c organic flax seed meal,
1/3 c coconut flour,
2T chia seed,
2T sunflower seeds,
2T almond butter and
1 c ground walnut meal.
Mix in date liquid and then scoop out tablespoon balls and roll into coconut flakes.
Bake 350F for 20 minutes.

G-F, Sugar Free, Paleo-ish Winter Squash Muffins

2-3 C pumpkin or winter squash puree (I baked the squash the night before, then scooped out meat into the blender).
1 C coconut oil
4 eggs 
1 tsp real vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3/4 C honey
1 C walnut meal/flour
1 C coconut flour
1 C raisins
3/4 C walnuts
* 1/2 C equal for baking-- I was afraid these would not be sweet enough, but ended up almost too sweet! The next time I make them I will leave out the equal to see how it works and that should make them truly paleo.

The consistency was very thick so the muffins did not rise at all but they were no that dense either. The raisins certainly add to the sweetness! They made the perfect breakfast with my coffee this morning.

Paleo Chicken Salad

Palo Mayo whipped first--
1/2 C olive oil
1 egg yoke
1/2 tsp mustard powder
1/2 tsp salt,  
1/2 tsp white vinegar
1/2 lemon squeezed

1 lb chicken breast (from Costco, precooked in a bag)
1/2 celery bunch sliced
1/2 C pineapple chunks
1 small onion chopped
1 bunch kale leaves

I tossed it all into the Ninja and mixed it for 30 seconds. 
Delicious.

Paleo Zucchini Brownies

My Fat Tuesday treat!!
Ingredients:
1 1/2 cup zucchini (the equivalent of about 1 large zucchini). No need to peel; just shred them in a food processor.
2 eggs (I threw these in with the zucchini to mix in)
1/4 cup coconut oil (warmed in microwave with honey & vanilla)
1/3 cup of honey
1 tsp of vanilla

1 tsp of baking soda
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1 cup of cocoa powder
1/2 cup walnut meal
1/2 cup of milled flax seed 
1/2 cup chopped nuts (I did 1/4 cup of almond and 1/4 of cashews)
1/2 cup dried fruit (I did raisens and dried cherries) to help sweeten the mix

Directions:
1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9×9 baking pan.
4. Bake for 35-45 minutes or until a toothpick comes out clean.

Sunday Paleo Quiche

I used to love to make quiche on Sunday mornings for my family but now I am cooking for one. I used 1/2 slice of bacon for crust. I sauted onion, garlic, zuccini, celery and cauliflower in avocado oil and filled king size muffin tins about 1/4 of the way with the vegetable. I mixed ten eggs with 1/4 cup of almond milk and 1/2 cup of water, salt and pepper, paprika and oregano. I poured the egg mixed into the pans and baked at 350f for 1/2 hour. Delicious! I have 4 left for the week now for a quick breakfast.

I did not walk Balt today, it was just too cold. I broke in my new shoes on the tread mill this morning and then took Balt to the dog park for a bit of wandering. I went to the grocery store to pick up a few items and ended up spending $100! Eating healthy is expensive! I came home and made chicken soup, gluten free cookies to send to Monika and another batch of paleo granola. I built a big fire, fell asleep watching a Netflix movie and then watched the SNL special. Of course at 8pm, I'll switch over to Downton Abby. It is the best way to end the weekend. 

Paleo Granola

This is only my second batch of paleo granola but I can tell that as I continue to change my eating habits, keeping this stuff on hand is going to keep me from wanting to cheat! I burnt the last batch because the recipe asked to keep it in the oven for 2 hours. I've seen a couple of recipes that have granola slowly baking for 24 hours! This one is in the oven only for 25 minutes at 275F. 

1C Almonds
1C Cashews
1/4C Pumpkin Seeds
1C Dates
1/2C Coconut flakes
    >chop together in a blender (I used the Ninja).
1/4C Coconut oil 
1/2C Honey
1tsp Vanilla
    >heat together in the microwave

Mix in the hot liquid with chopped nuts. Spread on a cookie sheet with parchment paper. When cool, you can add more dried fruit, I'm going to add some dried blueberries I got at Costco. 

Gluten-Free Winter Squash (pumpkin) Bread

I get a lot of winter squash in my CSA box at the end of the season and I've learned to treat them like pumpkins since taste a lot like pumpkins. I had several Red Kabochas, a couple of Sweet Dumplings and Blue Hubbards sitting around. I sliced them in half and baked them a couple of nights ago. Today I turned them into bread.

I scooped out 2-3 cups of squash and tossed it into my Ninja dough blender. I added--
1 cup of coconut oil
4 eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 cup of natural sugar
1 cup of oats
1 cup Bob's GF baking flour
1/2 cup walnut meal
1/2 cup corn meal
1/2 cup oat flour

I baked two loaves and I probably should have put all the mix in one pan instead but it's a delicious dense slice regardless. The recipe I based my modifications on asked for more sugar but because of the coconut oil, it tasted plenty sweat. I thought about using honey instead, but didn't have enough on hand. 

Day 1 of Semester 2

After my second hour class I could feel my sore throat aching from all the talking I had done in just two hours. Having just come off a cold made it a bit more sensitive, I think. I have all new classes with a lot of new students, a few returning. I've got a big yearbook deadline this week, so I spent my prep and lunch working on yearbook proofs. My afternoon classes flew by and then I helped out my editors-in-chief with a photo shoot of our principal for the title page of the book. We've got so many great ideas happening in this year's book, I am so excited to hear the student body reaction when the book comes out at the end of May. For now, it's just a lot of work and deadlines. 

Balt and I were up at 5am. I did my P90 workout with plenty of time for a long dog walk and get to school early. I got home and took Balt for another good walk-- getting in 7 miles for today. I'd like to start stepping up the pace a bit. I've never been a runner but maybe I could get to a place where I'm kind of jogging? For dinner I made creamy au gratin parsnips, with 2 large stalks of parsnips sliced thin spread onto with a pie plate with thinly sliced onion. I melted 1 TB butter with a cup of mild and 2/3 cup of grated cheese and 1TB of corn meal (to keep it gluten free). I poured over my creamy mix onto the pie plate and popped it all into the oven at 400f for an hour. It was so yummy and I have leftovers. I did a little bit of clean up but didn't have much energy for getting much done. The winter cold has me feeling blue but I'm relieved not to have to be dealing with the big blizzard of the north east! We've got nothing but cold and freezing rain in the forecast.

GF Breakfast/Snack/Lunch Bars

I've been looking for a great recipe that is gluten-free, healthy and filling that I can grab and go and I finally had time to make them today after doing my grocery shopping. I did a lot of research and found several no-bake recipes that I combined. I did not do a great job on mixing my nut butters in thoroughly. These are Raw, Vegan, Gluten Free, and Refined Sugar Free!

• 1 1/2 cups rolled oat
• 1/2 cup sliced almonds
• 1/2 cup sunflower seeds
• 1/4 cup ground flaxseed
• 1/2 cup walnuts
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup amaranth seeds
• 1/8 cup  cup chia seeds
• 1//4 cup grated coconut
• 1/2 cup  raisens
• 1/8 cup pure maple syrup
• 1/3 cup pure organic Winker honey
• 1 cup almond butter +2T PB
• 1/2t cinnamon, 1/4t ginger, 1/4t salt
• ½ cup vegan, gf chocolate chips

After mixing everything in a large ceramic bowl, I pressed the mix into a lined 7X10 pan and put in the freezer for an hour. As I sliced them up into bars, I could see chunks of the unmixed in nut butter, which would have lessened the crumbling if I had done a better job of mixing. Recipes I found asked for cashews and sesame seeds which I replaced with walnuts and amaranth seeds. Some recipes asked for agave nectar or apple sauce (neither I had on hand). I'll be honest, I did not do a very good job of measuring everything but in the end, I had created a delicious concoction! 

As for my day-- I got Monika up at 4:15am, made her hot chocolate and hugged her goodbye. Life goes back to "normal" tomorrow. I'd been up throughout the night sick with nausea. I took drugs and went back to bed. I finally got up at 10am to get Balt out to the dog park. The day was very mild. As I walked I was sweating, but I wasn't sure if it was from the warmth or if I had a tempterature. I went grocery shopping and came home exhausted. After making my bars, Erika build me a fire and I layed down to watch a movie I only saw about 5 minutes of. 2 hours later Erika came home from shopping to wake me and show me her new wears. I made myself a bit of dinner, watched the news and did some clean up. I'm going to bed early tonight and hope that whatever it is I have will have run it's course by tomorrow!

Related articles

7 Healthy Seeds You Need to Add to Your Diet Today

Almost a Heat Wave

Balt and I got up at 5am. I considered going back to bed but the morning seemed so nice and there was so much to do. I sorted socks-- only the dark socks. I have so many socks in my household that there is a hamper full of dark socks and a separate hamper full of while socks. I made more beet juice and beet chips and I still have several bags of beets to deal with. I made a super vegetarian quiche for breakfast since it's isn't often there are others in the house to help eat it up (see photo below). I took Balt for a 3 mile hike. It was 37 degree and it was so wonderful to walk without a big coat on. Balt and I had a glorious morning. I came home and made gluten free chocolate chip cookies as an over due treat and watched Frank with Monika on Netflix. It was an oddly entertaining  movie that I liked a lot. It was a movie that asked if one can be creative and normal. Is everyone who has talent also plagued with mental problems? 

Monika and I ended the day with an early evening yoga class together. We came home, cleaned up and had left over enchiladas for dinner which watching stuff on Netflix. It's our second to last night together. 

1 c. Spinach, kale, and chard Power Green mix (Costco)
1 c. zuccini sliced thin
1/2c chopped tomatoe
1/4c chopped bell pepper
1/2c  chopped onion
Fresh garlic
6 eggs 
1/2 c. Evaporated Milk
1 c. Milk
1/2 c. water
1 1/2 c. grated cheese (I used Mozzarella)
1/4c Parmesan Cheese
Parsley
Italian Spice
Sliced Cheese to top decoratively (I used Havarti)
Stir fry vegetables in butter. Mix egg, milk, and cheese mixture in separate bowl and mix in cooked vegetables and pour over in pie plate with crust. Bake 350 for 55-60 minutes.

I made Muffins!

I had what may have been a perfect Saturday. I slept in until 7am, I got a great 4 mile walk in with Balt. I got into the studio for a couple hours working with yearbook kids and prepping screens. I did some Christmas shopping. I made gluten free banana muffins that were amazing. I went to a Bikram Hot Yoga class that I almost passed out in and then I went out to dinner with a good friend enjoying some really great company. 

Here's my recipe--
2/3 c Oat flour
1/3 c Oats
2/3 c Almond flour
2/3 c White Rice flour
1/3 c Brown Rice flour
2T Corn flour
1/2 t salt
1/2 t Baking Powder
1 1/2 t Baking Soda
1T Chia Seeds
2T Vanilla
2 eggs
3/4 c Butter
3 c mashed Banana
1/2 c Raw Sugar
1 c Brown Suagar
1/2 c chopped pecans
350 f preheated
Mix and bake for 40 min.