Rice Pudding Gluten and dairy free No resolutions this new year

When I was younger, Mom and Dad would ask Brothers and me every December 31, "What are your resolutions for the coming year?"  Id stare at Parents blankly, because mostly I couldnt think of anything.  Usually Id mumble something like, "My resolutions are to study harder and practice piano more."  What else was there to say?  Maybe two weeks tops Id work on these resolutions, and then within three weeks, Id be off doing my thing, my own way.

This year, thoughtfully, deliberately, willfully I made no such resolutions.  Why should I torture myself on a day trying to figure out how Im going to make myself better when in reality - one day of thinking Im going to get better, do better, live better isnt necessarily going to end up with results.  Change, true change, comes from within, with slow deliberation, willful determination, and a lot of time.  One day to decide all of that just doesnt make sense to me.  So instead, Ive decided to throw caution to the wind and not resolve to do anything.  Im going to make it through 2013 and not accomplish, resolve, fix or do anything extra.

The lovely folks over at Stephen James Organics sent me a bag of their Carazuc, which is a sweetener made from the sap of the buds of the coconut flower.  Its dark brown in color, and the flavor is reminiscent of brown sugar with hints of molasses.  I looked at it and decided that it might be interesting to make rice pudding with it and make the rice pudding something that Son could enjoy.  Enter coconut milk.

The end result was something that Daughters and Son alike enjoyed.  Daughters preferred it warm, and Son liked it with a dollop of apricot jam on top.  I liked the fact that it was a slightly sweet dessert, but not so over the top that I felt guilty feeding it to the kids.  And so, despite my attempts to the contrary - I end up doing something - a dairy free, refined sugar free dessert that the entire family can enjoy.

Ah well.  Happy 2013 to me.

Coconut-Milk Rice Pudding
Makes 4 servings

Ingredients
¾ cup sushi (short grain) rice, rinsed
¼ cup Carazuc or regular sugar (brown sugar also works)
Pinch of salt
3 ½ cups unsweetened coconut milk (not the kind in cans, but the kind in cartons - So Delicious brand or Trader Joe’s brand)
1 cinnamon stick
3 or 4 whole cardamom pods
Fresh fruit or fruit preserves/jam for topping

Method
In a large saucepan, combine the rice, carazuc (sugar), salt, 1 cup of the coconut milk, cinnamon stick and cardamom pods.

Cook over low heat, stirring, until coconut milk is absorbed, at least 5 minutes.

Add ½ cup of coconut milk at a time, stirring and cooking until the milk is absorbed, then repeat, adding another ½ cup again until you have added an additional 2 cups of milk and the milk is mostly absorbed, about 25 minutes.

Remove cardamom pods and cinnamon stick carefully.  Let cool and then add remaining ½ cup of coconut milk.  Serve topped with fresh fruit or jam.

Printable recipe

Heres to a year of doing less.

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Zucchini Egg Bake Hello 2014 Im starting new

Im suffering from post holiday eating disorder.  At the beginning of November, I resolved to eat better, to eat cleaner, and to think more consciously about the food that I was consuming and how it was nourishing my body.  I was not dieting per se, but rather trying to change my concept of what good food was and to think about food more as fuel and not simply I-need-to-put-anything-in-my-mouth-right-now type of thing.  I gave up refined sugar and all flours and began trying to improve my health.

I did really well for 6 weeks and started feeling better than I had in a long while.  I had improved energy, improved focus and I was even sleeping better. (Im a horrible sleeper, ever since I became a mother.) Because I was eating better and thinking about food differently, the plethora of treats around me during the holidays barely tempted.  I could make things and not consume them, and even receive a ton of food gifts from my students and not eat them.  All that came to a screaming halt on December 26th, when I started on this crazy downward spiral of craziness and nonsense and ate whatever was put in front of me.  Of course it isnt helpful to be at Christmas party and celebration after celebration where the food isnt controlled and cooked by me, but in all honestly, it has been about 10 days of really really bad eating.

But Im back at home, back in my own kitchen, back in control and Im about to whip myself back into shape and get things under control.  This egg bake is one of the things that I really enjoyed eating during my time of eating better and its so easy to make it should be something I make ALL the time.  The ingredients are simple and the technique is as well.  Saute some veggies, mix it into some cottage cheese and eggs and bake.  Voila - sort of a crustless quiche or an easy frittata or a baked omelet.  Maybe a combination of the three.  But regardless I make a nice large casserole of it and and have a ready breakfast for me on any given day.

Zucchini Egg Bake
Makes 9X13 casserole

Ingredients
2 tablespoons olive oil
2 cups shredded zucchini
½ cup finely chopped onion
1 cup cottage cheese
10 large eggs
¾ cup parmesan cheese, shredded, grated, or shaved
cooking spray
salt and pepper to taste

Method
Preheat oven to 375.  Lighly spray 9x13 casserole dish.

In a heavy skillet over high heat, heat two tablespoons of olive oil and add zucchini and onion.  Season with salt and pepper.  Saute for about 6 minutes, or until zucchini and onions are wilted and cooked through.  Set aside.

In a large bowl beat together cottage cheese and eggs.  Add cooked zucchini onion mixture.  Season with pepper if desired.  Mix and then pour into casserole dish.  Sprinkle entire top of casserole with parmesan cheese.

Bake for 30 minutes, or until top is golden brown and the center of casserole is set.  Remove from oven and allow to cool for 5 minutes.  Serve warm.

Printable recipe

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Meet My New Friend

Ok friends,

Were almost to Monday and I am doing something a little different in my diet today that I hope will yield some positive results.

Ill tell you about it Monday.

But, today I wanted to tell you about my wonderful experience with...

cue the music...

Pineapple.

(ok, a minute for me to laugh because this sounds a little ridiculous.)

But remember that I went on a six mile run last night?

When I ran by the temperature clock one mile into my run, it read 93 degrees. I was sucking down water at every mile. I was definitely feeling a little sluggish because of the heat index being over 100 degrees.

Well...then get this...

At mile three, I pull out the six ounces of pineapple that I had brought along as a snack.

I suppose in the past I would have used an energy gel, but I didnt have one at home. A banana would have gotten squishy and gross. An apple takes too long to eat on a run. And I have brought pineapples with me to the gym before if I needed some quick energy.

Now in case you all dont know...there are two types of carbohydrates.

Complex and simple.

You dont start feeling the energy from a complex carb until about 45 minutes after eating it. Complex carbs are like oatmeal, brown rice and whole wheat bread.

Energy from simple carbs can be felt within 15 minutes or almost immediately. Simple carbs are fruits. People will also use sugar, but there is usually a crash after it. Fruit is a natural way to give yourself a healthy energy boost during a work out if you need it.

Anyway to make a long story longer...

I ate my wonderful tasting pineapple, which by the way just tastes better the more it squishes around in my running pack (sealed in plastic of course).

Afterward I took off running...and I felt better than when I first started.

I kid you not.

It was immediate.

I felt energized.

It lasted through the next three miles.

Oh, also the clouds suddenly hid the sun after I ate my pineapple. And when I ran back by the temperature clock it read 88 degrees, a five degree drop.

I still just can not even believe how energized I felt. Im already plotting how to use pineapple before a race, or during my half marathon race coming up in September.

Oh, pineapple is 14 calories an ounce and provides a moderate level of potassium.

So, there you go.

Pineapple, my new best friend.

Sincerely,

Sunshine Mama

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8 13 2014 Back in Action The 5 Bite Diet Lives New Challenge

Greetings all,

Well I have to say that I am amazed at the hits this little unpublished 5 Bite Diet Blog gets. Now I closed posting here almost a year and half ago. I only left it up for reference for those who wanted some info on how I did The 5 Bite Diet.

Great news all. I know this guy that tried the Zero Carb Diet with some success, but after awhile he fell off the wagon. He recently contacted and asked if he could try The 5 Bite Diet on my blog. OK, I dont see why not. The twist is: he will be doing it via Zero Carb. Thats right folks an all protein approach to The 5 Bite Diet. I have done it and the co-owner of my Zero Carb Blog has done it with success.

Anyway the gentleman goes by the name Connor McLeod. I have already added him to my list of guest authors and he should began to blog about his 5 Bite Diet adventure starting tomorrow. I asked him to follow a simple format to log his weight loss. I wont tell you too much about his situation. He will explain all tomorrow. I have coached him and will be available to help him if he asks for any assistance.  Feel free to comment below, just be respectful or you will be TERMINATED. HA!

Cheers,

Dave

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1 10 2013 UPDATE NEW 30 Day Challenge

Greetings all,

This is to announce a new 30 Day 5 Bite Diet Challenge. The TWIST??? Well I will be doing it Ala Zero Carb. That being said the 30 Day 5BD Challenge will be conducted on my Zero Carb Blog:

http://zero-carb.blogspot.com/

I will start this challenge 1/14/2013. I will post daily results, foods I ate and all that stuff. 

Have a Healthy Day my Friends and Family. Keep the Faith and Always Battle On!!!

(ZC)er Up to the Challenge

Cheers,

Dave

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Quinoa Apple Blackberry Crumble Gluten Dairy Sugar Free New challenges

For SPK, LK, SS, HC

Im currently surrounded by friends who are experiencing a number of health problems deriving from gluten and wheat intolerance.  Although this isnt one of the allergy problems in our home (THANK GOODNESS) the struggles of those closest to me who suffer from excruciating stomach aches and overall lack of feeling great make me pay attention.

I especially pay attention when the person who first demanded that I create a "week of menus" is one of those who is choosing to go gluten and sugar free for a variety of health reasons.  Add to it her daughter, my favorite little girl (okay, so she towers over me now, but she used to be the little girl) who is my favorite collegiate golfer also struggles with gluten.  When I visited the two of them over the weekend, they both explained how giving up gluten has improved their lives and made them feel better.  The number one problem for them was the lack of good recipes that tasted delicious.  (Let me just note, that the youngest of the family, who doesnt struggle at all with this silently mouthed to me, "Can you bring me some cookies?" as the entire house doesnt have any gluten or sugar products.)

I saw a recipe from Gwyneth Paltrows new book, Its All Good that I knew I wanted to try.  The only problem is that a lot of gluten-free sugar-free recipes rely on nuts to add that extra delicious flavor and nuts dont happen in my house.  However, I knew I wanted to at least try to create something and the real test would be if the kids would enjoy it.  I took her recipe, adapted it to use carazuc from Stephen James Organics, but her use of maple syrup works just as well.    I took out nuts, used coconut oil, added flaxseed and essentially created a crumble that Children devoured and I wouldnt mind giving them for breakfast.

The quinoa and flaxseed sort of became a toasty cereal, not like the stuck together crisps Ive made in the past, but rather something that felt more closer to granola than anything.  It soaked up the juices of the crumble and became a really lovely sweet purplish mix that the kids ate up.

Im currently also mulling over a clean diet where I give up gluten and refined sugar for 10 days only, in solidarity and support for friends who are struggling with stomach aches and want to try giving it up as well.  (You know who you are.)

Quinoa Apple Blackberry Crumble (Gluten, Dairy, Sugar Free)
Adapted from Gwynethy Paltrows book Its All Good

Serves 6 to 8 people

Fruit Filling
Ingredients
4 Granny Smith apples, peeled and cut into chunks
2 cups blackberries
3 tablespoons carazuc OR 2 tablespoons maple syrup
2 tablespoons lemon juice

Quinoa Topping
Ingredients
1 cup quinoa flakes (like Ancient Harvest)
2 tablespoons ground flax seed
3 tablespoons carazuc OR 2 tablespoons maple syrup
½ teaspoon salt
½ teaspoon cinnamon
3 tablespoons coconut oil melted

Method
Heat oven to 400.  In a shallow baking dish, combine fruit, carazuc/maple syrup, and lemon juice.

In a separate bowl, mix quinoa flakes, flax seed, carazuc/maple syrup, salt, cinnamon.  Toss together and add melted coconut oil, coating all the flakes.  Sprinkle all over fruit.

Bake until top is browned and fruit is bubbling, 25 minutes or so.


Printable recipe

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Breakfast Cookie Teaching an old dog new tricks

For HKL who pushes me to try new things; for CJR who reminds me that if I try, I can do anything; for KY for penning the book on how to practice.

Often the best practices of teaching find their way into my parenting.  Ive been thinking about how to really encourage Daughters in the things that I ask them to do, because there are links that are not obvious to them.  How come mommy can play the piano so well?  Shes been playing more than 30 years, which is why.  How come you drive so well?  20 plus years behind the wheel will do that.  Multiplication tables?  Telling time?  Reading a book?  Cooking?  All these things Ive had practice.

One important thing that teachers can do for their students is MODEL.  Show the model of what you want them to produce.  Give them the model of what it looks like to work on the tiniest segment of what it is that you want.  Model the behavior that you want, the words that you want; whatever you want from your students, your best bet at getting it is modeling it.  You want high standards?  Model what that looks like.  And then after you model it, give tons of time for practice in order to master.  The road to mastery of anything is not glamorous or easy, but practice is the absolute cornerstone of it.

So for the sake of Daughters piano practice and overall perception of practice and grunt work, Ive also decided to model how long it takes to learn an instrument and how much work it takes.  A couple of years back I tried learning the drums, only practicing the drums in the house late at night was counter productive.  Even with headphones on practice just didnt seem to quite work.  Then began the quest for the next instrument to learn, and it was in conversation with friend CJR who said, "You should learn to play the bass guitar.  You know how to hear it, you feel the rhythms of it, and you essentially copy it when youre playing the piano."  Only we dont own a bass guitar.  We do however own a guitar which is what Husband has been trying to learn to play for many years, only he doesnt put in the practice time.  Ive commandeered it and have taken it over.

Ive committed to myself daily practice.  I watch online videos and study chord charts and have just been getting comfortable holding an instrument.  To learn something new I will tell you is not easy.  In frustration I told CJR, "Im missing the gene that allows me to play this!" to which she responded "There is no gene that you are missing that will prevent you from playing it."  The answer, of course, is that I have to practice a lot more.  The skill that I have at playing piano doesnt automatically transfer over to the guitar, as much as I wish it would.  The 30 plus years invested in the piano doesnt mean that the guitar will come easy at all.  I am essentially an old dog, learning new tricks.

After three days of practice, I pulled the guitar out to show Children how far I had come.  I had figured out how to really hold the guitar comfortably, how to play a chromatic scale up all the strings, and how to strum an "A" chord, the only chord that I successfully deciphered off of the chord chart.  Daughters response to my playing was "THATS ALL YOU CAN DO?" while Sons response was, "Let me strum the guitar."  Im hoping that in a few more weeks, I might have actually mastered five chords (Im on the schedule of mastering one chord a week) and that Ill be able to strum some sort of song.  Maybe.  But in the meanwhile, I showed Children how hard it is for me to learn the guitar, but how Im not giving up, and every single night (after I post this blog post) Ill be sitting and practicing until my fingertips are numb.

Along with trying to get this guitar thing under order, Ive been trying to rework and teach Children new breakfast habits.  Sugary cereals, empty calories, and empty nutrition foods are normally what many eat for breakfast; Im trying a new standard at home.  Friend HKL challenged me to make a "breakfast cookie" or "brookie" that took out all the normal breakfasty type ingredients - sugar, flour, eggs, and oil, and just really pared down the cookie into really good, nutrition packed ingredients.  This is what I came up with.  Its almost like a granola bar, but far less sweet, but the texture is chewy and crunchy at the same time.  You can definitely take out the ingredients you dont like and add what you like, but I really liked the addition of toasted sesame seeds to give it a nutty flavor.

Its not too late to learn new tricks, as long as you give it a good solid practice.  (this was my 3rd attempt at this cookie.)

Breakfast Cookie (Vegan)
Makes 16 to 18 cookies

Ingredients
2 cups old-fashioned oats (you can make this gluten free by buying gluten free oats)
1 cup dried cranberries (or dried blueberries, dried cherries, raisins)
¼ cup toasted sesame seeds
¼ cup sliced almonds (optional - add flax seeds, chia seeds, or any other seed or nut you’d like to add)
1 teaspoon ground cinnamon
½ teaspoon salt

3 ripe bananas, mashed really well
¼ cup coconut oil. heated and melted so that it is liquid
1 tablespoon of honey
2 tablespoons vanilla extract

Method
Preheat oven to 350. Line a baking sheet with parchment paper.

Mix together oats, cranberries, sesame seeds, almonds, cinnamon, and salt. Mix well to make sure fruit is well distributed throughout mixture.

In a separate bowl, mix together mashed bananas, warm coconut oil, honey and vanilla extract. Mix until uniform in texture. Pour wet ingredients over dry ingredients, mixing together well.

To help make a nice shape for the cookie, use a ¼ cup measuring cup, filling it halfway. Press to slightly compress mixture together and then flip cup over onto parchment lined baking sheet and slightly reshape if necessary.

Bake for 20 minutes, until golden brown. Allow to cool and set on pan for 5 minutes. Serve warm (or at room temperature for a breakfast on the run.)

Printable recipe

If you have any interest in reading about how to make practice better - this book hasnt been published yet, but the writers (including my awesome friend) have studied the way to make practice more effective and more powerful.  These are super smart teachers and I am thinking of ways to convince them to come to the west coast to spark change and reform.

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Brown Butter Whole Wheat Oatmeal Cranberry Cookies New friends in old places

For SN - and our budding friendship

It takes a long time for me to build a friendship.  Im mostly friendly to a lot of people but I dont open myself up to a lot of friends.  Im incredibly slow to warm up and it takes me a while to be ready to get to know new faces.  But when I do open up, the excitement I feel from opening my life up to another person to have fun with, share my life with and grow old with makes me giddy. Its similar to that feeling that you have when romance first begins - the excitement of seeing that persons face and wondering what he or she will say next.   (Husband - of course you still have my romantic spark and adoration, but this is different.)

In the last few weeks Ive gotten to know another mom from school and it turns out that although we have very little in common (except for a bit of that tiger mom roar) we totally get each other.  Shes skinny but Im not.  Im funny - and she might be a little funny.  (Im funnier for sure.)  She loves to eat more than she loves to cook and I definitely like to do both.  Im more relaxed that she is, which is very hard to believe and on any given day, youll find her volunteering at school while youll find me doing something at the gym.

But its nice, the building of new friendships.  I often forget how nice it is to open myself up to new relationships as my general shyness and fear of people overtakes me on most days.  But having a new relationship means new chances at finding someone else who is like you in your nuttiness and understands that youre not perfect, even on the best day.  I think thats what I like best about building a new relationship; the goal isnt about showing how perfect you are, but rather allowing all your imperfections to show and have the other person accept you anyways.

I made this cookie and it reminded me of new friendships.  It has a richness, a wholesomeness and a tart sweetness which pretty much epitomizes the best of friendships, dont you think?  There is a mix of whole wheat and regular flours, a hefty amount of oats and the special addition of ground flaxseed as well.  These cookies end up not being overly sweet because of the bulk of oats, flax and flour.  The texture has a bit of softness but still structurally chewy.  I love the brown butter back notes, but you can certainly NOT do it as brown butter, and simply just make them with room temperature butter.

Brown Butter Whole Wheat Oatmeal Cranberry Cookies
Serves 4 to 6

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter cut into pieces - either melt and turned into brown butter or room temperature butter
1 cup light brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups dried cranberries
¼ cup ground flax seeds (optional)

Method
Preheat oven to 350.

Make brown butter if desired.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds.  Set aside and allow to cool for 30 minutes.

Whisk both flours, baking powder, baking soda, salt, cinnamon in another bowl set aside.

Using an electric mixer, beat brown butter (or regular butter) and brown and white sugars until light and creamy.  Add eggs one at a time, scraping down sides of bowl and beating well after each addition.  Add vanilla extract and beat again.

Reduce speed to low and add flour mixture, carefully so that flour gets mixed into dough.  When flour is just mixed, oats, cranberries, and flax seeds.

Using a tablespoon measure, scoop out dough, separating them 2 inches apart on a parchment lined cookie sheet.  Press down balls of cookie dough to help spreading process.  Bake for 15 to 18 minutes until golden brown.  Transfer to wire rack and let cool.

Printable recipe

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