Millet Pizza Muffins

 

Sometimes I need to tear myself away from the food processor and branch out from nut butters. I have decided to start adding some more variety to my blog. So here's a savory muffin recipe with pizza flavor. I don't usually have a strong taste preference for millet. I think its pretty boring actually. If you feel the same way, I would encourage you to give millet another chance. Paired with a salad, these make for a nice light lunch.

Ingredients- Makes about 4 muffins

• 3/4 C millet cooked. Can be up to a few days old.
• 2 eggs
• 2t chia seeds
• 1/4 t salt
• small amount garlic and onion powder
• 1/2 C shredded mozzarella
•  3/4 C tomato sauce- can be pizza sauce or pasta sauce
• Optional: 1 T corn salsa, pesto, or other seasoning.

Directions

• Preheat oven to 350 degrees F
• In a small bowl, whisk together eggs with a fork. Add chia seeds, salt, and seasonings.
• Pour into muffin cups or ramekin and bake for 17-20 minutes.
• These don't rise much, but leave a little bit of room for adding the toppings.
• Remove from oven and top with tomato sauce and cheese
• Broil for 2 minutes or so until the top is slightly crisp
• Eat while warm.  

Vanilla Ice cream

A Simple Classic- no eggs necessary

     Last Friday Ellen came to visit while she was on her spring break from college. Ellen and my sister Marie have been best friends since they were two (when her sister Joanna and I met in Kindergarten). I'm glad that at a certain age it becomes cool to become friends with your siblings friends. It's much more fun that way. When the four of us get together, we play monopoly for old times sake, watch Elf at Christmas, relive hilarious elementary school memories, and catch up on life. 

      As true Portola Valley kids, we pretended to be mountain lions, and scavenged fruits and vegetables as we collected miners lettuce, sour grass, blackberries, plums and lemons from the tree.  We definitely baked plenty of sweets as well, and tried to make up our own recipes. Joanna and Ellen could eat cake for breakfast due to the high milk, egg and flour content. To my disappointment, my parents would not let us do the same. 

      Two years ago, the Ingebritsens brought us back milk chocolate covered macadamia nuts from their trip to Hawaii. When the label readers of the family turned the box over, the nutrition facts were blacked out in permanent marker replaced with the words "VERY HEALTHY, HIGHLY NUTRITIOUS."  It was clever enough to convince me. No matter what type of crazy cookie or pie we were creating, ice cream was always one food we all agreed on. So after I received this frozen yogurt ice cream maker, and I knew Ellen  was coming over, ice cream just seemed like the perfect thing to make. Note: This is simple ice cream, meaning it uses no egg yolks and is a bit more rich. I think the traditional ice cream with eggs would be even better, but this was a great start.

Ingredients- Makes 5 cups of ice cream

• 1 C whole milk
• ¾ C white sugar
• pinch salt
• 2 C heavy cream
• 1 T vanilla extract, or vanilla bean paste

Directions

• Use a hand mixer to blend the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. 
•  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20-25 minutes. 
• If you are looking for a milkshake or soft serve consistency stop here. Ellen had hers with homemade peanut butter cups for a milkshake.
•  For true ice cream, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Peanut Butter Cup Banana Bread

 Peanut Butter and Chocolate Inside!

  Adding chopped peanut butter cups to banana bread is such a simple idea,  but it completely transforms the loaf. I thought 3 cups of almond flour would be a little overwhelming on the nuts, so I used less than half of the amount of coconut flour instead. It turned out perfectly and fell right out of the pan. I ate a slice after it cooled and left the rest on the counter, planning to bring some to the track meet and share it with the athletes. Somehow between the hours of 10 pm and 6:30 am, while I was asleep, the loaf was devoured. I should have known better then to leave something like this out at the Trudelle house, but at least I woke up  to raving reviews. I hope you enjoy this as much as we did.

Ingredients- Serves 7-8 (or 2-3 Trudelle's)

1/2 C coconut milk

1/4 C butter or coconut oil, melted

1 tsp. vanilla

4 large eggs

3 medium bananas 

1/4 C coconut sugar or brown sugar

1/2 t salt

1/4+ t baking soda

3/4 C coconut flour

7-8 peanut butter cups chopped in half  (preferably, homemade with dark chocolate)

Directions

1. Preheat oven to 350 degrees
2. Mix together wet ingredients in a bowl or food processor.
3. Add dry ingredients and coconut flour
4. Stir in the peanut butter cups
5. Pour banana mixture into greased loaf pan
6. Bake for 45-50 minutes until fork comes out clean
7. Cool before slicing.

• I actually thought this tasted better chilled, although it tastes great either way.

French Toast Batter Oat Bake

What to do with all of your French Toast batter leftovers ?
Bake it in a bowl or a mug!

     I don't know about you, but whenever I make French Toast, there is always far too much batter left over, and I hate wasting food. I made this with my seven year old cousin Kiera who waited ever so patiently while I photographed this. After I finished, I put it aside to wait until after dinner. "Oh I have an idea," Kiera said, "We could just have it right now." I like the way kids think, although since dinner was in 20 minutes, we each just tried a little bit. Kiera Proclaimed, "That's very good, I think you should make ten next time, so everyone can have one." Except let us put on our own toppings." Fair enough, top it yourself or even add something inside. This is a nice alternative to oats in porridge or cookie form, it's something in between.

Ingredients/ Recipe
1. Mix the following ingredients in a microwave safe bowl or mug

• 1/2c french toast dip from any french toast
• 1/4c oat bran cereal
• 1/4t baking powder
• 1t sweetener of choice (honey, sugar, maple syrup)
• 1 T flax seed meal or chia seeds

2. Microwave for 2-3 mins on high, until firm. Do not eat immediately, it will be hot!

 

Coconut French Toast with Caramelized Bananas

Kitchen Fail Ends in Sweet Success

   

    After spending a lovely evening last night with my cousin Erika and her wonderful family, I woke up at 5:43 this morning to run my first race in over three months. From Sausilito to San Francisco, the course featured hills, flat, and spectacular views. While I was pleased with my effort and performance for the time being, I can't wait to train hard and improve more. After collecting a hodgepodge of free post race goodies made by Emerald, I thought I would be really creative and make something from it. What to do with an FRS drink, overly sweet trailmix granola, and milk chocolate pieces? I tried making a bowl of oatmeal cooked in FRS instead of water, and a blended trail mix topping. Probably the 2nd worst culinary fail in my personal history (2nd only to the time I accidentally used garlic olive oil in a brownie mix in high school). I felt more nausiated when the FRS oatmeal came out of the microwave than I did on the last uphill before the finish. 

     In my defeat, I had to make up for it with something exceptionally good. This french toast definitely did the trick. I attribute this idea to the coffee I had before the race. It stimulated my brain to a whole new level. Don't be intimidated my the long list of directions, it doesn't take longer than 20 minutes all together. The coconut crust adds a unique crunch, and the carmelized bananas make it a special treat. It makes for an ideal weekend breakfast.

 Ingredients

 

French Toast

• 3-5 slices of bread
• I used GF rice bread.
• 1/2c milk 
• 1 egg
• 1t  cinnamon
• 1t vanilla
• 1 t egg
• 1 T Butter for the pan

Coconut Crust

• 1/3c unsweetened coconut flakes
• 1T flax seed meal (opt)

 caramelized bananas

• 1.5T coconut palm sugar (or brown sugar)
• 1 medium banana sliced
• 1 T butter

Directions 

1. Liquid mix Combine milk, egg, cinnamon, and vanilla in a bowl. Whisk with a fork. Dunk bread into the mixture until soaked.
2. Crust-pour coconut and flaxmeal onto a plate and lightly hand mix. Press bread into coconut mixture until a decent amount is stuck on the toast.
3. Cook on a skillet with melted butter on medium heat for a couple minutes on each side.
4. Toss the banana slices in the sugar and add on to the pan. Cook until soft and lightly browned on both sides
5. Add any additional toppings- I personally don't think this needs syrup because of the sweet bananas. I added salted almond butter. Roasted pecans or a dollop of yogurt could also compliment this nicely.

Mocha Energy Balls

Bars become Balls

These balls are packed with nutrients and have a coffee and chocolate flavor that makes them irresistible. Since they are no bake bars, they are easy to make and bring on the go. Eat alone, or crumbled over oatmeal or cereal. They would also taste great with a glass of milk or a cup of coffee. I'm off to San Francisco in 15 minutes to visit my cousin's family and run Across the bay 12k tomorrow morning. I'm bringing at least half of these with me.

Ingredients- Makes 8 balls

• 1/2c walnuts
• 3/4c almonds
• about 10 pitted medjool dates
• 1T unsweetened cocoa powder + extra for dusting
• 1T chocolate mocha powder
• I used one thats meant for making hot mochas
• 1T coconut oil
• 2T unsweetened shredded coconut
• 1t vanilla

Directions

1. Process nuts together in food processor or magic bullet, until crumbly with some larger pieces.*Don't turn into nut flour* Empty into a bowl. 
2. Process dates into small pieces, until very sticky
3. Add nuts + dates and other ingredients back into food processor, 
4. along with cocoa powder, coconut oil, coconut + vanilla.
5. Pulse until mixed together and you can form a ball with the dough. 
6. Form balls and chill for at least 2 hours.
7. Dust with cocoa or mocha powder.

Enjoy

Cinnamon Raisin Peanut Butter

Nuts Bananas and Birthdays

     Today was all about nuts, bananas, and birthdays. Upon waking, I blended some cookie dough almond butter with extra brown sugar to send to Westmont for Kate. Kate and I roomed together for two years and ran together for three. I have a picture where I'm eating cereal with berries, and Kate's eating an icecream sundae. Kate takes dessert very seriously, so I made this into more of a dessert nut butter. After synpase PE, I made a quick batch of the banana-chocolate chip-nut bread for Quinn (turning 4). Whenever Quinn and I bake together while I'm babysitting, she tries to reach into the chocolate chip jar and dump in extra chips. We often end up with a couple muffins that have giant chunks of unevenly distributed chocolate. One time I caught her standing on the counter reaching for the jar of chocolate chips. She turned to me with a puzzled look and said "Why would my parents put this here where I can reach it?" :-) I hope both Kate and Quinn enjoy their special birthday treats!

     Now to the featured recipe...Thinking ahead, I decided to make a peanut butter banana sandwich to eat in between the track meet and physics class. No long story about its creation. Elizabeth recommended it, so I made it, and I liked it. This sweet and salty combination makes any toast into cinnamon raisin toast.  Total time 4 minutes.

Ingredients

• 16 oz bag of roasted peanuts 
• I used Trader Joe's 50% less salt. Otherwise this might be too salty.
• 1/2 cup raisins
• 1 tsp cinnamon
• 1 tsp vanilla

Directions

• Blend peanuts until desired peanut butter consistency
• add cinnamon and vanilla 
• blend in 1/4 cup of the raisins
• This makes the nut butter firmer after refrigerating. If you want it super spreadable omit this step and pulse the entire 1/2 cup in.
• Pulse or stir in the remaining 1/4 cup 

Note: To make without a food processor, use 2 cups natural peanut butter and a hand mixer for the remaining ingredients.

Blueberry Banana Pancakes

Soft on the inside crispy on the outside gluten free

     Pancakes always conjure up good memories for me. If I take the time to make them, it usually means it's a weekend, and most likely someone is joining me for breakfast. In college we had occasional pancake breakfasts in the lounges, and at home they became a post long run tradition while summer training for cross country. My sisters insist on eating them doughy while my Mom prefers them completely cooked like bread. I fall somewhere in between. When I order pancakes at a restaurant, I will ask for them soft on the inside, crispy on the outside. Occasionally it works, but usually I'm more satisfied making my own pancakes and adding which ever topping I feel like. Since these pancakes are nut flour based, they are more filling than their traditional counterparts. No need for the pancake, egg, bacon, toast platter. Just eat a couple these with a dollop of yogurt/almond butter or maple syrup and you will be set!


Serves about 3

• 1 1/2 cups almond meal or almond flour (I use Trader Joe's)
• 3 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup blueberries
• 1 banana
• 1/2 cup blueberries 

Directions: Mix wet ingredients in a bowl, add dry ingredients. Cook on a greased and heated skillet for a few minutes on each side. 

Chocolate Chip Cookie Dough Almond Butter

     Yesterday was a mix of good runs and good food. I whipped up a quick batch of this yesterday before my run and used all my self control not to eat it beforehand. I don't think I've ever laughed so much on a run as I did yesterday, with my brother Pete and my friend Elizabeth. A combination of form imitations, attempts of accents, and nutrition discussions kept us entertained the entire 10 miles. We came back and tried this nut butter on just about everything (pancake recipe to be posted). The second half of the day I put on my coaching gear, and watched my brother Johnny break 5 in the mile at his first track meet ever.
     As for the recipe below, you just have to try it. I normally hate almond extract, so it seemed like a huge risk. But, it was a risk well worth it, because I've been enjoying this cookie-dough-ish spread ever since.

Ingredients- Makes 1 cup +

• 2 cup roasted almonds*
• Roast raw almonds on cookie sheet at 350 12 minutes.
• 1.5 tablespoons- sugar 
• I used coconut palm sugar
• use more if you want a sweeter butter
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (key for cookie dough flavor)
• 1/3 cup  dark chocolate chips

Directions

• Blend Almonds until they are smooth.
• You will need to scrape down the bowl every once in a while and be patient. This will take around 6-9 minutes depending on your food processor.
• When desired consistency is reached, add other ingredients except chocolate chips.
• Important!*Refrigerate almond butter, or wait until it becomes room temperature*
• Failure to do this will result in melting of chocolate chips. I did this in my first trial, and while it actually tastes great, it hardens when at room temperature.
• stir or pulse in chocolate chips



Before chocolate chips

Enjoy. Eat with anything, or even alone.

Savory Oat bran Cereal

     Everyone loves sweet oatmeal. There's apple cinnamon, vanilla, banana, maple brown sugar, and the list goes on. I think oats are a little exclusive only letting in sweet and cutting off all the rest of the tastes. In elementary school the rule goes "no closed games," so how about no closed cereal bowls?  Open your mind and get ready for some innovative nourishment. It's a whole new Oat-look ;-).

     When traveling in the midwest and the south, I noticed they ate a lot of grits, especially cheese grits. When I asked for my bowl with cinnamon only and no cheese at a restaurant, they looked at me like I was crazy. What I dismissed, as yet another overly greasy southern food, ended up planting a seed in my mind. You could consider this cheese grits healthier cousin. If you have yet to try toasted oat bran cereal, you are in for an unexpected surprise. What comes into the microwave looking like sawdust, comes back looking like  cream of wheat (except higher in protein and fiber). This is perfect, for after skiing, a run, or long hike in the cold. 

Ingredients- Serves 1

• 1/3 cup oat bran cereal (dry hot cereal)
• 2/3 cup milk- not almond or any sweet milk, water will work too
• 2 tsp chia seeds/ powder-optional
• 2.5 tbs asiago cheese
• salt to taste
• no salt seasoning to taste- I used chili garlic salt. 
• 1-2 eggs room temperature is optimal

Directions

• Microwave oat bran, milk, and chia seeds in a bowl for 2 minutes, stopping once to stir. 
• Fry an egg
• Remove oat bran bowl and stir in cheese
• Top with egg and seasoning
• Note: this tastes great with many other flavors. Consider pesto as an alternative.
• Tip! I like to get a head start by combining all the ingredients (minus the egg) in a glass jar and put it in the fridge the night before. In the morning, microwave the jar and fry the egg. 

Enjoy this new creation- Feel free to leave comments or questions. 

Healthy Apple Streusel Oatmeal

Creamy Oatmeal- All dressed up

     Oatmeal is one of those childhood foods that never gets old. I just have to change its style every now and then to keep things innovative. This bowl uses homemade Lara bars, and fresh apples to create an apple crumble-like taste. After taking pictures of this beautiful bowl, I sat down to my eat it feeling slightly awkward. Who eats a bowl of fancy, creamy, Christmas morning worthy, apple streusel oatmeal on an ordinary Tuesday morning by themselves? 

     Well I do, and I might make a habit of it. Fancy does not mean time consuming. I had the oatmeal and and Lara bars prepared in the fridge making this a 90 second undertaking. 30 seconds to find everything, and 60 seconds to microwave it. This sweet and creamy oat bowl kept me full for several hours, and added a touch of sophistication to my morning. They come highly recommended.

Ingredients

• 1 cup milk (I used 2%) 
• 1/2 cup rolled oats
• 1/2 apple cut in slices
• Homemade Lara bar to taste ( 1 bar recommended) http://innovativenourishment.blogspot.com/#!/2012/03/homemade-lara-bar.html
• Dash cinnamon

 Directions to cook oats

• Microwave for 90 seconds on high, stir and microwave for an additional 60 minute.
• Stove top: Add oatmeal and milk to sauce pan on medium.  Let oatmeal cook until it starts to bubble, stirring occasionally (about 3 minutes)
• Rice cooker: Smart steam for 15 minutes
• Remove from heat, add apple slices and crumbled homemade Lara bar
• Note: If you would like softer apples, add slices before cooking.
• Note: oats can also be cooked in water, but milk gives it a much creamier flavor. 
•  Top with cinnamon 

Enjoy

Get ready for a whole new oat idea in the next few days.

Homemade Lara Bar

Cashew, Coconut Date Nut Bar in 10 minutes

     I decided to do something out of the ordinary for lent this year. When I drive to work in the morning, I pray for at least 5 minutes BEFORE turning on the radio. In addition, I gave up any non-homemade snack bars. The former has not been difficult to hold to, and is a great way to start my day. But it's the latter that's been so tempting to break from...until I made these. Let's face it, those Luna Bars, Lara bars and Powercrunch bars  are so convenient and we are always stocking up. My Dad even likes to serve energy bars to house guests as "appetizers". However, I realized my habit was adding up easily to eight dollars a week. That's more than my smart phone data plan! Fortunately, it actually takes less time to make these, than it does to go to the store and buy them. Since they are fresh, the dates have not had a chance to dry out, giving the bar an even sweeter and richer flavor. Making a batch before traveling helps stave off starvation on the trip. One can only ask for so many bags of southwest peanuts.

 

Ingredients  - Makes 7 large bars

• 1 cup roasted cashews
• 1/2 cup unsweetened coconut flakes
• 1.5 cup pitted  dates
• 1/4 tsp salt if cashews are unsalted 

Directions 

• Pulse nuts in a food processor for just enough time to break them into smaller chunks. 
• Add dates and blend in other ingredients until mixture sticks together without crumbling
• Spread out mixture 1 inch thick onto a cookie sheet covered with foil. Chill for at least 1 hour. 
• These also freeze very well. 
• Slice, serve and enjoy!

Fluffy Souffle Omelette

A sandwich for Spring Time 


I returned home from a beautiful 90 minute run through Golden Gate Park and the Presido famished with nothing but a latte in my stomach. What I eat after I run depends much on the temperature outside. After a run in the cold I'll warm up with a bowl of hot oatmeal, or when it's hot I'll drink a smoothie. Today however, was one of those perfect in between days. Seventies and sunny, everything fragrant and blooming. A souffle omelette just made sense with it's light and filling nature, and even a sunny/springy look. Bonus. total time = 10 minutes!

 Ingredients for Ommlette

• 2 eggs separated
• 2 tablespoons cheddar cheese
• 1/4 tsp xanthum gum (optional, use for best results) Note: Through some research I found that xanthum gum helps hold the egg whites firm. While not crucial, it will help prevent the souffle from falling.

Directions: 

1. Beat egg whites and xantum gum in a bowl until stiff peaks form.

2. Slowly fold in yolks

3. Pour onto lightly oiled skillet on medium heat. 

4. Sprinkle cheese on top and cook for 2-3 minutes on each side.

Edges should be golden brown

Serve with: 

• 2 slices of toast (I used Udi's GF rolls)
• 1.5 tbs hummus
• 1.5 tbs avocado (mashed)
• 1 slice of tomato 

Chrissa Challenge! When you pour the omlette on the skillet, see if you can clean up everything else, and prepare your toast, within 3 minutes (before the first flip).

Sesame Veggie Rice Bowl

This recipe is easy to make, flavorful, and well balanced. Go ahead and try it out!

Dressing - (serves 4)- Adapted from edibleperspective.com

• 1/2 cup toasted sesame oil (important ingredient!)
• 2 tsp honey
• 4 tsp tamari/soy sauce
• 2 Tbs rice vinegar
• 1.5 Tbs tahini (can substitute peanut butter if necessary)
• 2 cloves garlic, minced
• 2 tsp brown mustard
• Use a hand mixer or blender to mix all the ingredients until they are smooth 

Assemble

• Top a bowl of rice with a fried egg and cooked mixed vegetables. Top with sesame dressing.
•  adjust ratios of vegetables, rice, and eggs as needed.