Dates & Orange Breakfast Muffins

Hello everyone!

Life is tasting especially sweet lately. Yes, I have been doing a lot of baking. In the less literal sense though, I have been feeling especially lucky and thankful. No particular reason - it feels like lots of amazing things could potentially happen in the not-so-distant future, and that somehow makes me appreciate the present even more, if that makes any sense. What is there NOT to be grateful for, really, when we are healthy, when our families are supportive, when I am blessed with a wonderful group of beautiful and brilliant girlfriends, when we live in a warm and cozy home?

Speaking of sweetness, this muffin recipe is sure to brighten up your mornings. I mostly used dates as a sweetener, which pair wonderfully with the brightness of oranges. And, wouldn't you know it, there is a green veggie hiding in there! You cannot taste the zucchini, but it adds moisture as well as a boost of potassium and anti-oxidants.
If you are looking for a healthy muffin recipe to grab on your way out the door in the morning, this is it!

Date & Orange Breakfast Muffins: (makes 12 muffins)

- 1 Tbsp ground flaxseed + 3 Tbsp water
- 1 cup almond milk
- 2 tsp apple cider vinegar (or lemon juice)
- 3/4 cup whole pitted dates (if not soft, cover with boiling water for 10mins then drain)
- 1/2 a small seedless orange, peel and all
- 1 tsp vanilla extract
- 3 Tbsp maple syrup
- 3 Tbsp olive oil
- 2 cups whole wheat pastry flour (or all-purpose)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded zucchini (about 1/2 a medium zucchini)
- 1/2 cup chopped walnuts

Preheat oven to 350F and lightly grease a 12-muffin tin.
In a small bowl, whisk the flaxseed and water and set aside - it will thicken to the consistency of egg white in 5-10 minute.
In another small bowl, combine the almond milk and apple cider vinegar and set aside. The mixture will curdle and this is the desired effect. Alternatively, you can use buttermilk and omit this step (and omit the apple cider vinegar).
In a food processor, combine dates, the half orange (no need to chop or peel it - the food processor will work its magic), vanilla extract, maple syrup and olive oil.

Process until the mixture is mostly smooth, then add the milk mixture + the flaxseed mixture to it and process a bit longer to combine. 

In a large bowl, whisk together the flour, baking powder, baking soda and salt. 

Pour the wet ingredients over the dry and stir until just combined. 

Fold in the zucchini and walnuts

Bake for 16-18 minutes and let cool on a rack. 

Before adding the milk + flaxseed mixtures

The wet ingredients

Before folding in the zucchini and walnuts

Have a great week!

Flourless Cookies and Portable Oatmeal

Happy Wednesday!

I'm on fire in the kitchen today. I have a chili on the go, I just experimented with a couple of recipes that turned out wonderfully, and I am planning on making zucchini cornbread later today. 

I happen to have mid-week day off to make up for the past weekend worked (which I worked to make up for our visit to the Kootenays). Anyway. This is a very welcome day off. 

We have some crisp blue sky, mild temperatures and bright fall colors outside. Love, love, love. 

The first recipe that I was inspired to create this morning is for flourless peanut butter cookies, which taste decadent while packing a nutritional punch. Each jumbo cookie has about 350 calories and 12g of protein. I try not to count calories - which is tough since I happen to know the calorie content of almost everything - but I thought some of you out there might want to have this information. 

I won't keep you waiting any longer....here is the recipe!

Flourless Peanut Butter Cookies:

- 1/4 cup ground flaxseeds

- 1/3 cup chia seeds

- 1/2 cup hemp hearts

- 1 egg

- 1/2 tsp baking soda

- 1 cup all-natural peanut butter (I used the crunchy variety, but smooth works just fine)

- 1/4 cup maple syrup

- 1/2 tsp vanilla extract

- 1/2 tsp cinnamon

- pinch of salt

- 1/4 cup chocolate chips

Preheat oven to 350F. Mix all the ingredients in a large bowl, and drop balls of dough onto baking sheet (I used a silicon baking mat, but otherwise you might want to lightly grease your baking sheet). Flatten slightly with a spatula. Bake for about 18-20 minutes or until golden brown. 

Let cool completely on a wire rack before devouring! This recipe makes 9 jumbo cookies. 

Before baking

After baking, and before disappearing!

.....................

As the Victoria marathon gets closer (less than a month to go!), I am starting to think about what foods I will eat on race day. While training this summer, a big bowl of oatmeal is what has worked best for me before long runs. I found myself wondering how I was going to be able to make good quality oatmeal in my hotel room on the morning of the race. This morning, I had a lightbulb moment: why not make PORTABLE oatmeal? I basically made my usual stovetop oatmeal into a baked and portable breakfast. 

Happy!

Portable Oatmeal:

- 2 mashed bananas

- 1/2 cup unsweetened applesauce

- 1/2 tsp cinnamon

- pinch of salt

- 1 tbsp ground flaxseeds

- 1/4 cup raisins

- 2 tbsp pumpkin seeds

- 2 tbsp chopped walnuts

- 1 1/2 cups large flake oats

Preheat oven to 375F. Grease 4 half cup ramequins (a jumbo muffin pan would work as well). 

Combine all the ingredients in a large bowl, and scoop into ramequins. Pack tightly. 

Bake for about 20 minutes, then broil for 3 minutes. 

As soon as the ramequins are cool enough to handle, place oatmeal on a wire rack so that the bottom doesn't get soggy. 

Each dense baked oatmeal portion contains about 300 calories and 8g of protein. You can, of course, play around with the recipe and substitute your favorite oatmeal ingredients!

Enjoy the rest of your week! 

Homemade "Laraballs"

Hello!

I am really getting into the "meat and potatoes" of my marathon training program. 68 days to go until the race! I ran 15 miles on Saturday, and my next long run will have me cover 17 miles. No weird aches and pains so far - crossing fingers!

I have, however, been feeling a little weak, a little slow. There was a time, last year, when my friend Jennie and I would run some crazy hills like the wind! Now I find myself breathing hard and wanting to take walking breaks once in a while. 

It is time to add some strength training to my routine. Gym, here I come (barf)!

In my quest for handy running snacks, I attempted some Peanut Butter / Chocolate Chip Laraballs - energy balls inspired by my favourite flavor of Larabars. 

Peanut Butter & Chocolate Chip "Laraballs":

- 1 cup dates, soaked for at least 30 mins and drained

- pinch of salt

- 1 tsp vanilla extract

- 2 tbsp crunchy all-natural peanut butter

- 1/3 cup chocolate chips

In a food processor, process dates, salt, vanilla extract and peanut butter until a thick paste forms. This can take several minutes, and you may have to scrapes the sides of the food processor a few times. 

Pulse in the chocolate chips. 

Line a cookie sheet that fits in your freezer with parchment paper. 

This is when it gets messy! Form balls by rolling dough between the palms of your hands. This recipe makes about 12 balls. 

Freeze for at least 20 minutes, then store in an airtight container in the fridge or freezer.

I will try wrapping the balls individually and taking a couple on my next run. 

We'll see how that goes...

Good night everyone!

Cooking failures, more camping, and delicious hummus

Good to see you, it's been a little while...

Guess why? More camping! The Husband's days off and mine rarely line up, so when they do, we have to take advantage of it.

Coziest camping ever!

Nothing screams vacation like ice-cream

.........................

Lately, when it comes to cooking, I had been on a roll, my experiments successful and delicious. I was due for a FAILURE. Or a couple.

I attempted a vegan "quiche" the other day. Most recipes call for tofu, but tofu might just be the only kind of food that I do not like! So, full of confidence from my recent experiments, I thought "no problem, I'll just tackle a vegan French Onion tart, replacing your traditional quiche filling with a mixture made of processed cauliflower and chickpeas". Well, kids, do not try this at home. The poor Husband struggled to eat the thing, and although I seemed to have an easier time of it, I would never make it again! Needless to say, you guys are NOT getting this recipe.

It looked good...looks can be deceiving. 

Then I made a double batch of my gluten free crackers, this time with sundried tomatoes and basil. They tasted great, but I had a few hiccups in the process!

Oops!

Anyway, one successful venture was a batch of home-made hummus. So easy, so much cheaper than store-bought, and just as delicious!

Roasted Garlic Hummus: 

- 4 cloves roasted garlic (25mins at 350F, in foil and drizzled with olive oil)

- 1/4 cup tahini

- juice of a whole lemon

- 1 can chickpeas, drained and rinsed

- 1/2 tsp cumin

- 2 tbsp water

- 2 tbsp olive oil

- 1/2 tbsp apple cider vinegar

- salt and pepper, to taste

In a food processor, process roasted garlic with lemon juice and tahini first. When smooth, add chickpeas, cumin and olive oil. Process for a minute or two, then add the water, vinegar, salt and pepper, and then process some more!

Refrigerate before serving. 

......................

When we came back from camping, we were craving something fresh...and it doesn't get much fresher than a salad with lettuce from our garden! So good.

Good night everyone! All this sun and fresh air has us exhausted! I wish you a happy and healthy weekend (tomorrow is my Monday). 

Running snacks

Hola,

Another blustery day here. Is summer ever coming? We did get a bit of a teaser with two beautiful sunny days on Friday and Saturday. Yesterday, The Husband and I hiked the Fish Lake trail. My ankles are feeling it today (I still ran my 6 miles this morning though).

Thank you Patty, a.k.a. The Best Mother-in-law Ever, for leaving us with lots of your delicious oatmeal cookies. It was so nice to enjoy them at the top of the mountain!

................

Being in the early stages of marathon training, it's a good time for me to experiment with snacks until I find the "fuelling strategy" that will work best for me on race day. The snacks have to:
- taste good (I'm not forcing anything down my gullet that I don't enjoy)
- be portable
- be easily portioned into small bites
- replenish carbs, but also some salt

Last year, when I was training for the Vancouver marathon, I mostly used sports "gummies" during my runs, such as Honey Stingers and Clif Shot Bloks (see picture below). However, I also struggled with a lot of nausea and gastro-intestinal upset during long runs (usually above 12-13 miles).

This time around, I am trying new things, hoping to find snacks that will not upset my stomach.
So far, it seems like Larabars are working well. I LOVE Larabars, for their great taste, of course, but mostly for the simplicity of their ingredients. The cashew Larabar, for example, contains dates and cashews. That's it. Which, of course, brings me to the conclusion that I should really try making my own, but that's an experiment for another day.

I recently picked up Gin-Gins all natural ginger candy. They are individually packaged chewy candies made with ginger, sugar and tapioca starch. I am hoping that the ginger will help with the nausea - I haven't yet tested them on a day when I actually felt sick though.

The Clif Builder's bars are not a "during the run" kind of snack, but they work well as a recovery snack when I don't have time to sit down for a proper meal. They contain 20g of protein and no freaky ingredients, even though the ingredient list is longer than I like to see it.

Soon, I'd like to experiment with snacks that do not taste sweet, like pretzels, or maybe nuts.

If anyone has suggestions, fire away!

..................

I haven't had much time for cooking and baking this week, but I have finally found a pizza dough recipe worth copying in my recipe book. You can find it here.

I followed it to the letter, and the crust turned out very well: not too thick, not too thin.

I splurged on some good quality whole wheat flour, and I am looking forward in using it in other recipes.

There are few things as satisfying as kneading a nice ball of dough!



I hope everyone had a great weekend!

A crackers and granola kind of day

Good morning!

Am I ever tired today. I woke up at 5am to run 5 miles before work, and even though I got a decent amount of sleep, I definitely feel like I could have used more! 

I am so happy to be running again though, after a 9 months hiatus. Call me crazy, but I love the constant feeling of soreness, The Goal (marathon), huge and daunting, and the happy endorphins dancing in my body when out on a morning run. 

After running 8 miles on Sunday morning, I thought that the best way to spend the rest of the way would be up on my feet, cooking all afternoon :)

I started by making a big batch of granola (boxed cereal with good quality ingredients is just ridiculously expensive!).

Here is the recipe:

Olive Oil and Maple Granola

- 4 cups large flake oats

- 1 tsp cinnamon

- 1/2 tsp salt

- 1/3 cup olive oil

- 3 tbsp water

- 1/3 cup maple syrup

- 1 tbsp vanilla extract

- 2 cups mixed dried fruit and nuts

Preheat oven to 350F

In a large bowl, combine oats, salt and cinnamon.

In a smaller bowl, whisk together oil, water, syrup and vanilla extract.

Pour wet ingredients over dry, and mix well. 

Spread mixture on a baking sheet. 

Bake until golden and crispy, stirring every 10 minutes (about 40 minutes). 

While the oats are still warm, mix in the dried fruit and nuts. 

Let cool completely - the oats will get crispier as they cool.

Then I decided to try something I had never made before: crackers. And Oh My Goodness, I am in love. These crackers happen to be Gluten Free. I do not care much for the whole gluten free movement (unless you have a severe gluten intolerance, that is), but I stumbled  upon a recipe that looked easy and delicious, so I decided to give it a shot, making a few changes along the way.

Gluten Free Rosemary Thyme Crackers:

- 1 cup cooked brown/wild rice blend

- 1/2 cup cooked quinoa

- 1 tbsp olive oil

- 1 tbsp honey

- 1 tsp salt

- 2 tbsp flax seeds

- 1 tbsp rosemary 

- 1 tbsp thyme

Preheat oven to 350F

In a food processor, combine rice and quinoa with olive oil until it forms a thick paste. 

Add all other ingredients and pulse until combined. 

Spread paste on parchment paper the size of your baking sheet. Place a film of plastic wrap over top of the mixture and use a rolling pin to roll as thin as possible. 

Remove the plastic wrap (duh!) and place parchment paper on baking sheet.

Bake for 30 minutes, flipping halfway through. 

Cut or rip into cracker-sized pieces, and bake for another 10 minutes or so until crispy (monitor carefully for burning at this point!).

They are so good! They even passed the  Husband taste-test, and he doesn't like quinoa. 

I will definitely be making them again, experimenting with different flavors (sun-dried tomatoes and basil, anyone?).

Any other ideas of flavor combinations are welcome!

Have a wonderfully healthy day, y'all!