3 day weekend and LOT'S of Cooking

Wow, I seriously need to stay on top of this posting stuff! I love writing on here, but after I get home from work the thought of logging on the computer and typing away is about the last thing on my to do list- which I don't know about the rest of you, but always seems to get longer instead of shorter!

I had a quiet weekend and enjoyed an extra day thanks to Martin Luther King Day; this made for lots of time to restock my freezer. I love cooking healthy dishes that I can grab and put in my lunch bag in the morning so I don't have to spend time I don't have assembling meals.  Last week I was pretty much out of everything I usually have on hand and my lunches were definitely lacking!

This weekend aside from several recipes I made from other bloggers sites (which I will still post), I made my own recipe for veggie burgers for the first time! Since following the low fodmap diet there are not a lot of options in the packaged veggie burger section, or in the recipes other's have created.  Many recipes have garlic, onions, and beans which are on the no list for me. With a holiday and stress related sluggish feeling I've had coming on the past few weeks, I was also looking to create a recipe free of grains like rice or flour. So my recipe needs tweaking but I think by the next round it will be post worthy.  Here's a picture just to get your mouth watering : )

On to my other recipes. . .

 I whipped up a batch of my favorite egg muffins which I posted about last time here, 

and tried a new recipe from Chocolate Covered Katie, I made these incredible Breakfast Oatmeal Cupcakes  - I cut the recipe in half and swapped pomegranate seeds for the chocolate chips and also added 1/4c of Nutribiotic Brown Rice Vanilla Protein Powder as well as 1/4c water (so they wouldn't be too dry with the addition of the prot. powder) to kick up the protein in the recipe- report? YUM! and they kept me full!

I also made some protein bars from Living Without and swapped the honey for brown rice syrup (making the recipe fodmap friendly)  I didn't have the coconut sugar, have any of you used it? I feel like coconut anything is all the rage these days! Funny how things go through trends. . .pomegranate, acai, quinoa, goji- all these ancient super foods we have had around forever but are just now in the spotlight.  

Aside from the protein bars and oatmeal muffins trying to maintain some low grain and veggie packed options I also made my own soup this weekend- it certainly has been cold enough weather for it these days! I emptied my freezer of the last of my CSA items : ( and added chicken broth and coconut milk- the result was just what I was looking for- and pretty too! I'd post a recipe but I kind of made it up as I went. I heated/defrosted several cups of vegetables- rutabaga, squash, carrots, broccoli, swiss chard, spinach, red bliss potatoes in a large pot and then added 2 cups of chicken stock (Trader Joe's has the ONLY garlic/onion free version I've found, and BELIEVE me I've been searching! )

 and topped it off with a 15oz can of light coconut milk. All the ingredients went into my NEW NINJA (which I am currently obsessed with.  . .thank you Santa!) and you can see the result below 

To round off the weekend with just minutes to spare I threw together Pefect Bottomless Oats 

this morning- it's a recipe I pinned to my pinterest board months ago and have been wanting to make but keep forgetting about. It's definitely made it's way to my list of favorite breakfasts. I forgot to take a picture but it was GOOD! I made her original recipe which was smaller in portion size, and went with the oat bran to keep it wheat free. My add ins were blueberries and pomegranate seeds- can you tell I bought a few pomegranates this weekend? Did anyone else have the day off yesterday? What things did you cook for the week? 

Stay warm!

Fall is in the air

     Well its Sunday early evening, with a crisp smell of fall floating through the windows; another weekend has flown by and is coming to an end. Saturday morning I had a chance to sit outside at Whole Foods and enjoy a coffee and "Emerald Necklace Smoothie" after a great BalletFIT class. The rest of the day I was busy doing errands, babysitting, and the routine chores around the house. 

     I am just sitting down now after spending about 2 hours in the kitchen prepping for the work week. I have two new cooking magazines to read and I can’t wait to find some more recipes to add to my collection. My latest creation was a spin on something that has seemed to take over Pinterest and on the go breakfast recipe collections- egg muffins. I made mine with a mix of the vegetables I got in my CSA this weekend; eggplant, red bell pepper, corn, hot pepper, and an organic zucchini I picked up at the store the other day. I mixed 7 egg whites, with 2 egg yolks, ¼ cup of plain unsweetened rice milk, S&P, and crumbled feta. I roasted the veggies for about 20minutes at 400 °, and then filled silicone baking cups ¾ of the way with a scoop of them. I topped each cup off with the egg mixture and baked at 350° for about 30 minutes until they were set. I have to say I am pretty psyched about breakfast this week, and I might even have one tonight for dinner! Throw one of those in between and English muffin and you’re in business on a rushed morning.

     On my last post I mentioned at the end that I would clue you in in my upcoming posts about why the graham crackers I made were gluten free. I am not gluten intolerant, nor did I test positive for celiac disease, but I have been having some digestive issues for quite some time.  I have been to just about every doctor imaginable, and after no concrete answer I began researching on my own.  I found my symptoms most closely resembled fructose intolerance-which I had never even heard of until about two months ago. Fructose intolerance involves many different fruits, vegetables, grains and sweeteners that have a higher percentage of fructose than glucose. Fructose intolerance encompasses a few parts: the process in how sugars affect the “gut” and are digested, as well as the many different types of sugars within fructose.

The Monash University in Australia is responsible for these findings, and have created an acronym FODMAP that helps break each sugar down- (each person is affected by each sugar differently)

Fermentable	The process through which gut bacteria degrade undigested carbohydrate to produce gases (hydrogen, methane and carbon dioxide)
Oligo-saccharides	•    Fructo-oligosaccharides (FOS) found in; wheat, rye, onions and garlic •    Galacto-oligosaccharides (GOS) found in; legumes/pulses
Disaccharides	Lactose found in; milk, soft cheese, yoghurts
Mono-saccharide	Fructose (in excess of glucose) found in honey, apples, high fructose corn syrups
Polyols	Sugar polyols (eg. sorbitol, mannitol) found in some fruit and vegetables and used as artificial sweeteners

After finding out all I could about Fructose intolerance, and low FODMAP diets, I decided to find a nutritionist to help guide me with the diet and also confirm my self diagnosis. She agreed I exemplified many of the symptoms of fructose intolerance and decided to have me begin an elimination diet. I am about 6 weeks in on the elimination diet, and I feel so much better. So currently my diet is free of wheat and dairy, and I have adjusted my cooking to support it. In a few weeks I will begin the challenge phase in which I will test bringing back different foods to see what I can and cannot tolerate.  For a better explanation and a great resource, I highly recommend you visit http://www.katescarlata.com.

Well I hope I didn’t bore you too much, and hopefully helped a few of you out there who might be suffering from the same thing! I am off to finish my chores, check out my cooking magazines, and catch up on some reading.. . .I am about ¾ of the way through Michael Pollen’s Cooked and am on a mission to finish it! What did you cook/do this weekend?

Humpday and Graham Cracker Ice Cream Sandwiches

 

    So it's Hump day, I've finally decided to get over the hump and commit to this blog.  I don't know why but I've been dragging my heels about getting it started, even though I have so many things I want to share.  Maybe because it seems like another task to add to my day, but then again sitting here writing this doesn't feel much like a task! So as you've read from my first posts, a little over 2 years ago I had jaw surgery, but that isn't all that defines me; so here is a little bit about what does.  

     I am in my late 20's, I am a health nut, I love to be creative in the kitchen, and I am in the dance studio, pool, weight room, or on a running trail 6 out of 7 days a week- I don't really exist without cooking and exercising!  I wasn't always as active in as many sports as I am now, from elementary school to college I was solely a swimmer.  I never felt confident in gym class, and the pool seemed to be the only place I did. About 10 years ago or so I signed myself up to run in the annual Turkey trot in my town.  It was a 5k and I was petrified of running it, I didn't even like people seeing me run because I thought I looked weird doing it. Once I ran that first race I haven't stopped (well until my recent knee surgery- I apparently can't get enough surgeries!).  Running gave me a new found happiness - the same empowering feeling swimming did, and with it a boost of confidence in my athletic abilities. Now I'm not saying I feel like I'm on cloud nine every time I run, it hurts and it's hard, but I love challenging myself and the awesome feeling you get at the end of accomplishing a race or a distance you never have. So when I moved to Boston 7 years ago, I had running going for me but no pool was close and I tried spinning but I just didn't love being a gym rat.  Two years into living in the city I decided I wanted to get back into dance which was also a big part of my childhood.  I happened upon the greatest studio one could ever happen upon, and have been there ever since! 

     When it comes to cooking ever since I mixed the most awful concoctions in bowls sitting on my grandmother's kitchen floor and made everyone try them I have loved stepping outside of a recipe and seeing what I can create. When I first began cooking with my mom she always used to yell at me about following the recipe as I often threw in a little of this and a bit of that, and rarely measured correctly. This doesn't always work, especially in baking but I invite you to experiment- worst case scenario? You have to throw it out and start over. . .or give it to the dog J!

.    My cooking skills have continued to grow and have been a great asset in the past few years as I've done a 180 with my diet and have found a true love for all foods that are whole and free of process and preservatives. It was a slow transition, and while I was never extremely unhealthy and always had a balance of lean protein, veggies and a starch on my plate, my cabinet and fridge were full of more boxes and processed yogurts and cheeses than I care to admit. I started slowly, buying more organic fruits and vegetables (only the organic for ones that I eat the skin), organic whole grain breads and crackers, and I purchased a lot of all natural frozen meals like Amy's or Blake's for nights when I would get home late from work and the gym. A few years passed and I realized I had almost stopped cooking except when I invited friends over, the frozen meals became my go to because I just wanted to relax and watch tv- how classically American! This past year I slowly phased out the frozen meals and began prepping for a few hours on Sunday so that I would have fresh meals cooked and stored in the freezer at the ready. 

     Enter in Pinterest and a few great bloggers I follow. I've started making EVERYTHING I would normally buy.  Tonight I even made my own graham crackers! It's pretty awesome to be eating crackers and know that you made them, and even better that you know EXACTLY what's in them.  If I ever do buy something, my new rule is it has to have 5 ingredients or less. Well I won't ramble on any more, but I will try to post regularly, and hopefully you will enjoy reading and recreating the recipes I post in your own kitchen. Happy Humpday!

Homemade gluten-free graham cracker

PB Banana “ice-cream” sandwiches

More about why they're gluten free next time!