Healthy Choices: Honey Soy Glazed Veggie Fries

On Sunday, my Real Food Challenge will come to an end. One thing I have become increasingly aware of as I’ve stayed away from packaged and processed foods is what a product of this consumer culture I am.

In many cultures, simply finding food to eat is a struggle. Putting a meal on the table takes work — from planting to tending to reaping and dealing with weather, animals and economic poverty. The concept of “favorite foods” is foreign — most people in the world eat anything that is available.

Here in America, we are bombarded with choices and variety of foods. Eating is not such much a necessity of life as it is a cultural and social experience. There are things we eat just because it is right in front of us and looks good. Because food is so accessible to us, we don’t need to put thought into what we eat. But we should.

When I was young, my dad would take me and my sisters out to Friendly’s. My sisters would order big sundaes with whipped cream and hot fudge sauce. I always ordered French Fries. Always French Fries. For me, salty and greasy trumped cold and sweet.

Now, French Fries hold little appeal to me. It is probably because I’ve discovered how much more delicious and flavorful real food is. It may be slightly due to watching videos like this:

Why are we filling ourselves with food that isn’t real and that only does us harm? There are much better choices out there.

Here’s a fry recipe to prove it. Full of flavor, crispness and color. And about a day’s worth of vegetable servings if you eat the whole pan.

If you do, beware — your vitamin levels might soar and you skin might turn orange. But on the other hand, there will be no clogged arteries or elevated cholesterol. It’s a swap I’m willing to make!

Honey Soy Glazed Veggie Fries

Ingredients

  • 2 large sweet potatoes
  • 1/2 lb fresh string beans
  • 1/2 lb fresh asparagus stalks, bottoms trimmed,
  • 3 T. Honey
  • 1/4 c. soy sauce
  • 1/2 t. ground ginger
  • 1/4 t. pepper

Directions

  • Preheat oven to 400F
  • Cut sweet potatoes into “fry” like sticks or wedges. Trim off ends of string beans and “woody” bottoms of asparagus stalks.
  • In a small bowl or jar whisk together honey, soy sauce, ginger, and pepper. If needed, add a little water to thin it out (you want to be a dressing like consistency).
  • In a large bowl, pour glaze over vegetables and toss until fully coated.
  • Arrange on a large baking dish. Bake for thirty-five minutes or until vegetables are tender. I  stuck this under the broiler for five minutes to crisp the vegetables up a bit so they can be “finger food”.
  • Serve with ketchup and honey mustard for dipping.

*Note: if you refrigerate these for later use, the fries will soften and probably not be dippable. Just reheat under the broiler to recrisp.

Making healthy choices never tasted so good.

I’m lovin’ it.

Life’s Real Sweetness

If this post seems caffeine-induced, that’s probably because it is.

With the early shift at the coffee shop, keeping up with schoolwork, and trying to train for a relay marathon at the end of the month, coffee has felt like a necessity. A delicious, energizing necessity.

In the midst of craziness, there has been time for sweetness.

Un-contrived, mostly unplanned moments that make life sparkle with meaning and joy. Here’s a little glimpse…

We’ve been soaking up the warm sun this past week by spending evenings at the park…

Workouts that leave me like this make me happy and energized all day

My little sister turned eighteen almost a month ago and I still can’t believe it.

And then, I turned twenty myself. 

There is something about reaching a milestone of maturity and yet feeling so far from it that makes you realize how very precious this life is.

All I wanted to do my birthday weekend was go on long adventurous hikes with my family.

Simple, everyday moments. So natural and yet so special. Life in its real sweetness.

If we don’t grab on to it now, it will slip our grasp.

It’s Day 22 of my fast of processed and packaged foods. To be perfectly honest, there have been a few cheat days. But on those days, the little treats that snuck in have been exactly that — treats and not habits. That is exactly how I want to feel toward sweets — special on the occasion but not necessary every day.

I’ve been experimenting with satisfying my sweet tooth naturally. Do you know what I’ve discovered? It’s just like the simple gifts of life — it’s the real, un-contrived foods that give sweetness at its best. Sweetness you can feel good about.

I made these cookies on the afternoon of my twentieth birthday. I wanted to celebrate without compromising my Real Food challenge. So I opened the fridge and pantry cupboards and began pulling out an army of ingredients.

These were totally unplanned and had great potential for failure. No sugar, no flour, no butter or oil, no egg, no recipe. My chances of producing something edible were mighty slim, but I think it was the excitement of embarking on a new decade that gave me courage.

Surprise of all surprises — they worked. And they were delicious. 

So delicious in fact, Jenny couldn’t keep her hands off of them.

“These are the best things you ever made. Seriously. I think turning twenty has made you a really good cook.”

I really had no idea how to interpret that so I just kept munching and smiled. She has no idea she basically consumed a day’s worth of vegetables and whole grains in the four cookies she ate.

It’s the natural, bite-sized moments in life that are the sweetest.

 Carrot Cake Apple Bites

~ makes 12 cookies

Ingredients

  •  1/3  c. buckwheat flour
  • 1/3 c. oat flour
  •  ¼ t. salt
  •  ½ t. cinnamon
  •  ½ t. baking powder
  • 2 T. honey
  • 1 t. vanilla
  •  ¾ c. grated apple
  •  ½ c. grated carrots
  •  2 T. almond milk
  • ¼ c. shredded coconut
  • ½ c. chopped apple
  • 1/3 c. rolled oats
  • 2 T. chopped pecans (optional)

Directions

  • Preheat oven to 350F and line a baking sheet with parchment paper
  • To make buckwheat flour and oat flour: process raw buckwheat groats/raw oats in a food processor or blender until a fine, flour-like texture
  • In a large bowl, combine buckwheat flour, oat flour, salt, cinnamon, baking powder, and rolled oats.
  • In a separate bowl, whisk together honey and vanilla. Stir in the grated apple and carrots and almond milk.
  • Pour wet ingredients into dry and stir until just combined.
  • Mix in coconut, chopped apple, and rolled oats.
  • Drop by teaspoonful on to prepared baking sheet. These cookies will not spread out much at all when baking so shape them as you want them to look after baking.
  • Sprinkle with chopped pecans, if desired.
  • Bake for 10-12 minutes, or until golden brown.

Nutrition Facts for 1 cookie~ Calories: 83.5, Total Fat: 4.6g (Sat.fat: 2.8g), Cholesterol: 0mg, Sodium: 53.6mg, Potassium 39.5mg, Total Carbohydrate: 11.6g (Dietary Fiber: 3.0g, Sugars 3.6g) Protein: 1.5g.

Cookies for breakfast, anyone?

Day 11 of Real Food: Mexican Fiesta Quinoa

I had a taste of the world today.

The missions fair at our church is always an exciting time to meet people from all over the globe and hear their stories of what God is doing.

I am reminded that in this big big world, I am very small. But this is actually a hopeful thought — God is at work in ways I can’t see. And the knowledge that He chooses to use my little prayers as tools for eternal purposes.

It is already Day 11 of my challenge to eat only unprocessed, natural foods for 40 days. Read the story here! So far, it is going well. The daily devotionals from A Place at the Table have been great inspiration to keep up the challenge.

There are times when the sweets and chips come a-calling and I really want to give in. That’s when I realize how spoiled I am to even have food I can turn down. By saying no to processed and packaged foods — foods that large parts of the world have no access to — I’m hoping to grow my understanding of what my body really needs vs. what just sounds good at the moment.

One helpful tactic I’ve been utilizing the past few days is to focus my thoughts and prayers on the country whose cuisine I’m eating. I research a little about the country — their daily staples, their economic status, their everyday personal, social and political needs — so while I am cooking, while I am eating, while I am not eating other foods, I am consciously able to identify with people across the world in my prayers. It has made the whole process of eating so purposeful. I’d love for this to become a habit even when the 40 days are over.

Today was Mexico. It is going to be difficult to not just do Latin cuisine because lately I’ve been craving tortillas and guacamole like no one’s business.

Staples of nearly ever Mexican meal are corn (tortillas!) and beans. Other common ingredients are squash, peppers, rice, honey, tomatoes, avocado, cilantro, garlic, cinnamon, and cocoa.

I found an excellent information and prayer resource at Operation World. Here are just a few of the listed “challenges for prayer”:

a) The poor, both the impoverished rural poor and the exploited slum-dwellers — Poverty affects 60% of the Mexican population

b) The marginalized native Amerindians — This group of people have no official social status and live in greater poverty and political upheaval

c) Corruption in politics and the police. 

d) The massive drug trade and gang violence that accompanies it — including over 5000,000 addicts, the power-hungry cartels who control the “industry”, the government and law enforcement fighting against the corruption and violence of gangs.

These heavy concerns need contemplated over a light meal. This bowl has it all — grain, protein, healthy fat, vegetables, spicy and colorful — Mexico in a dish, all natural and delicious. Enough to keep my taste-buds and tummy happy and preoccupied from the snack cupboard and to keep my mind focused on more important things.

Mexican Fiesta Quinoa 

Inspired by Daily Garnish and Oh She Glows ~ serves 10 as a side, 6 as a main

  • 2 c. dry quinoa
  • 1 large can black beans, drained and rinsed
  •  1 c. diced tomatoes
  • 2 small avocados, chopped
  • 1 c. corn kernels
  • 1 large bell pepper, diced
  • 1 t. chili powder
  • 1/2 t. paprika
  • 1/2 t. garlic salt
  • 3 T. fresh cilantro, minced
  • 3 T. lime juice

Directions

  • Prepare quinoa by package directions (4 c. water for 2 c. dry quinoa). Cook till water is absorbed and quinoa is soft and fluffy.
  • Transfer quinoa to a large bowl and stir in spices: chili powder, paprika, and garlic salt
  • Meanwhile, chop pepper, tomatoes, and avocados
  • Add beans, corn, pepper, tomatoes, avocado, and cilantro to quinoa and stir to combine.
  • Pour lime juice over mixture and toss to combine.
  • For best flavor results, refrigerate for 1-2 hours.

I could definitely eat like this for a while. If someone would send me a link for foolproof tortillas, I’d be set for life.

Tiny Recipes (so there’s time to blow your nose)

This has pretty much been my week:

Me: Where has this day gone?

Mom: Up in a pouf of snot.. :/

The “big night” was sitting on the couch with Mom and Jenny, watching politics, guzzling water and passing the tissue box. Aren’t you sorry you missed it?

There has been waaay to much NightQuil flowing around here!

This sickness, unfortunately, came right at the same time as my first week back in classes and my first week of work. So much for entering the new year with energy and enthusiasm! Here’s to 2013!

One thing I have been valuing lately, beside cough drops and lotioned tissues, is tiny recipes. Following @tinyrecipes is my latest Twitter obsession: entire recipes all in the short space of one tweet. It’s clever, fun, and uncomplicated for my swollen sinuses.

Not many of us have time to lug the cookbook off the shelf at every mealtime. Most days I’m lucky if lunch even makes it on to a plate. I need fast, simple, and healthy. Oh and immune-boosting, cold-fighting ingredients are always a plus.

Ready? Six quick and favorite recipes in 140 characters or less:

Humolsa:
1 mashed avocado + 1/3 c. hummus + 1/3 c. salsa
#scoopit

Egg-topped salad:
Pour 2-3 egg whites in a greased skillet, top with veggies of choice. Cook till egg is settled, flip and cook 2 min. Serve over hearty salad.

HLT:
Layer hummus, lettuce and tomato on a whole wheat roll. “Grill” both sides of sandwich on a greased frying pan until hummus is “melty”.

Pumpkin Green Monster:
Banana, pumpkin, milk, maple syrup, instant coffee, spinach, and cinnamon #pumpkinpieinaglass

Fruit “Roll-Ups”:
Spread almond butter on Whole wheat tortilla, sprinkle with cinnamon, and wrap around a whole banana. Cut into bite-sized slices.
#snackable #tastebudsofachild

Yogurt Parfait:
Top a Greek yogurt with a sliced banana, crumbed baked oatmeal or muffin or raw oats and sprinkle with cinnamon.
#instantbreakfast #tastesfancy

What are your favorite tiny recipes?

Oh, and got any cold-busting tips to share? I’ll pay in honey-lemon cough drops.

Savoring Break: Cranberry Chai Baked Oatmeal

I am a huge fan of this thing called “break”.

Waking up without an alarm clock after eight hours of restful sleep. Thinking “What do I want to do today” instead of “How many items can I knock off of my gazillion lists before the day’s out?”

Having time to spend with friends and family so my sister tells me every single day: “You are so much nicer and happier now”. I had no idea what a monster school made out of me.

I may be over sugar and cookies, but I am not ready to say goodbye to the holiday spirit. No siree. I am going to savor every moment for as long as I can.

Days like yesterday. I puttered around half the morning before bundling up and heading out in the sub-freezing temperatures for a run. I kept my mind off my frostbitten nose by planning a warm, nutritious breakfast. Then I ran harder to get back home and into the kitchen.

My vision of Cranberry Chai Baked Oatmeal was whipped up and baking away quicker than the drive-through at Dunkin Donuts to cash in my brand spanking new gift card. Thank you, Aunt Robin. That large coffee was the perfect accompaniment to the delicious smells of winter spices and orange zest wafting from the oven.

Breakfast was everything I hoped for and much more. I “mmmed” at every bite and felt so good making two healthy decisions that morning. It was the perfect balance for spending the rest of the day with friends, sprawled on the couch and eating chocolate covered strawberries.

My free days are fleeing by and there won’t be many more days to drink in the joys of life, of family and friends. So right now, I’m just going to be thankful. And savor every delicious bite.

Chocolate-covered strawberries and oatmeal alike.

Cranberry Chai Baked Oatmeal~ serves one ~

Ingredients

  • 1/3 c. water
  • 1/3 c. vanilla almond milk
  • 1 Chai tea bag
  • 1/2 c. oats
  • 1/4 t. baking powder
  • pinch of salt
  • 1 T. ground flax
  • 1/2 banana, mashed*
  • 1 t. vanilla extract
  • 1/3 c. chopped cranberries
  • orange zest
  • stevia to taste

Directions

  • Preheat oven to 375 and spray a ramekin with cooking spray.
  • In a small saucepan, heat water and milk with tea bag until it simmers lightly. Remove from heat and allow tea bag to steep for a few minutes. Remove bag, squeezing to release flavor. Stir in remaining ingredients.
  • Pour batter into prepared ramekin and bake until a toothpick inserted comes out clean, about 40 minutes. Serve with honey, maple syrup, or jam.

* The banana is to bind the batter together. If you’re not a banana fan, you can substitute either one whole egg or 1/4c. unsweetened applesauce.

I’m going to make this tomorrow morning so I can feel okay about my last hurrah, snacking all night and ringing in the New Year. It’s all about balance, folks.

A balanced diet is a Christmas cookie in each hand…

I believed I have put enough distance between myself and the cookie baking frenzy that led to intense teeth-brushings and cravings for tempeh, lettuce, and gallons of water.

It’s Christmas time after all. We must talk cookies.

This past weekend, the Christmas parties came a’calling and after a long week of finals, I was more than ready to release my baking fairy and be covered in stardust flour. Being the blogaholic, recipe hoarder that I am, choosing cookie recipes was a long and detailed process. I wanted to be sure I made just the right ones.

Thankfully, I hit on some winners:

Oatmeal Raisin Cookies from Oh She Glows: Vegan, perfectly chewy and hearty — everything you want in an oatmeal raisin and so much more! I love the way this recipe incorporates ground toasted walnuts for rich flavor and added nutrition.

Gingerbread from Martha Stewart: A basic gingerbread recipe that I have found to be virtually fool-proof. Be warned that the yield is based on very large cookies; I doubled the recipe, and ended up with a whole ginger-army! I also reduced the amount of brown sugar by 3/4 with fine results. Gingerbread cutouts are so fun to decorate!

Vegan Peanut Butter Cookies from Elana’s Pantry. This recipe can’t get more minimalist with six basic whole-food ingredients and almost no work involved. Elena’s Pantry is one of my favorite resources for healthy dessert recipes I can feel good about eating and serving. No one would guess these scrumptious peanut butter pillows are gluten-free and vegan!

Toasted Coconut, Toffee, and Chocolate Chip Cookies from Two Peas & Their Pod. The title alone had me falling for these cookie, hook, line, and sinker. Coconut, especially toasted, has my heart. I substituted butterscotch chips for the toffee bits, and whole wheat flour for white. These were delicious. I loved the different flavors and textures going on in these cookies. Party in my mouth. Mom, where did you hide those cookies??

I hope your Christmas season has been filled with yummy cookies and people to share them with. Platters of these cookies graced the tables of two caroling parties and one Sunday School Christmas party and were welcomed everywhere with welcome arms.. Even the “healthier” cookies were gobbled up happily. I looked on from a distance — my tummy already full of sampling the “Christmas cheer”.

My conscience simply won’t allow me to talk on about cookies without inserting my Dietetics-to-be voice (please, indulge me — I want to believe this semester of horror was not in vain!). This week, I’m sharing four helpful tips to “Eat Through the Holidays…Healthfully!” at Vibrance. Click on over and leave your cookie-eating/refraining strategies in the comments. I know I’d appreciate all the help I can get.

And so would this guy.

My inner vegetarian is seriously revolting against this.

After Christmas, it’s lettuce and tempeh for life.

Make Time for Tempeh

I know it is a week till Christmas (eek!) and this should be a post of festive cookie recipes, but though that post will come, it is not this post.

Truth #1: I am not officially finished with the semester until Tuesday, so my opportunities to bake have been slim.

Truth #2: I did take some time off studying the past few days to do some baking, and, well let’s just say I went a little overboard. As in did not take a shower till noon today, I still have icing in my hair, and I’m pretty sure if I don’t bake again till Valentines Day, that will be just fine with me. (Don’t hold me to it, though).

Truth #3: After a few days of rolling in sugar and flour, the last thing I want to do right now is look at a bunch of pictures of cookies. That time will come. Right now, I just want to eat something full of nutritious and wholesome ingredients. Like Tempeh Quesadillas.

Stay with me, here. Never had tempeh? It’s time you met.

Tempeh is a superfood, made by fermented soybeans formed into a patty, similar in substance and nutrition to tofu. It is very minimally processed and so is rich in soybean nutrition: high protein, calcium, fiber, iron, and beneficial isoflavones. It has a textured, nutty flavor, but also quickly absorbs the flavors of the foods and spices it is cooked with. I have found it to be a very versatile substitute for meat — crumbled into chili or taco “meat”, grilled for a TLT (tempeh+lettuce+tomato), and now used in place of chicken strips in one of my old favorites, the quesadilla.

Tempeh Quesadillas

Ingredients

  • 1/3 pkge tempeh
  • /2 green pepper, diced
  •  2 T. chopped onion
  • 1 t. olive oil
  • 1 T. lime juice
  • 1/2 t. chili powder
  • 1/4 t. paprika
  • 1/8 t. garlic salt
  •  1 large whole wheat tortilla
  •  2 T. hummus
  •  1 T. low-fat cottage cheese
Directions
  • Slice tempeh into thin slices, about 1/2 inch thick.
  • Heat oil in a medium frying pan. Add tempeh, peppers and onion to the pan and sprinkle with lime juice and spices. Saute, flipping tempeh for even cooking until it is lightly brown and vegetables are soft. Set aside in a dish.

  • Lay tortilla in the frying pan. Spread hummus across tortilla and spoon cottage cheese on one half of the tortilla.
  • On the cottage cheese side, spoon tempeh and veggies. Let tortilla heat a bit open-faced, about 2 minutes or until lightly browned.
  • With a spatula Gently fold the empty side of the tortilla over the vegetables and using the spatula edge, “seal” sides together.
  • Continue to heat, flipping quesadilla after a few minutes to brown both sides.
  • Serve warm with salsa, Greek yogurt, or guacamole.
This is not like your typical quesadilla — there isn’t even any cheese! But, trust me, it’s good. When heated, the hummus and cottage cheese get all gooey and delicious and the veggies and tempeh add wonderful flavor. As for nutrition? It’s hard to beat these stats:Who says vegetarians don’t get their protein? That’s 21g right there, as well as 10g fiber and high amounts of both Calcium and Iron.

Whether you eat meat or not, it’s good to expand your repertoire of healthy ingredients and experiment with a few new superfoods. The more nutritious variety available to you, the less you will find yourself reaching for the unhealthier options.

What did you say about Christmas cookies?

Come back soon. I’ve got to brush my teeth a few more times.

Places I Love

Lately, I’ve been playing the game “Where I Wish I Was Right Now”.

I play it when I am sitting in my Biochemistry lab, trying to look intelligent while my partner does all the work. News flash: today was the last lab of the semester — and perhaps off my entire college career. I would be more than happy to retire my lab glasses forever.

I play WWIWRN (can I get that patented?) when I see things like this:

Yes that says, Exam, Presentation, Exam all in the last week of class.That’s when I wish for a magic carpet. Or a snow storm or anything.

Where are the places I love most to be?

  • By the fireplace in my PJs with the family
  • In the kitchen, baking cookies and listening to Christmas music
  • The Christmas tree farm where horse-drawn carriage take you to your tree and candy canes and hot chocolate await your return
  • Boston. It’s my favorite city. One day I want to live there.
  • On country roads in the early morning, my neon orange sneakers rhythmically pounding the pavement with cows and horses for company.
  • Anthropologie. I’ve actually only been in one store, but I’m on the website often enough for it to definitely make my list of wishful getaways.
And then there is this place:
Rebecca Florio@beccarosiefloRebecca Florio
I may be putting my reputation on the line, but yes, I count a grocery store as one of my favorite places to be.
Because it’s forty-five minutes away, it’s an all day event that only happens about four times away.
Because it’s TRADER JOE’S. The whole atmosphere is just happy.
Because it inspires snacks like this one:

That would be mini pretzels lathered in pumpkin butter and sunflower butter, topped with Ghiradelli chocolate chips. DO IT.

I came home with lots of goodies, the kinds of signature foods you can only find at TJ’s: the best hummus ever, cinnamon roll bread, sunflower butter, fruit bars, cereals, tofu. It’s like a bottomless treasure chest and I had to remind myself that we were driving a minivan, not a bus.

Mom and I were just heading out the door when she spotted the large bin of pineapples at an incredible price. It didn’t take much convincing for me to turn around and get back in the checkout line.

And it only took a day until the pineapple was put to good use.

I’m a big believer in eating food in season. It’s freshest, most natural, and supports local farming. It also inspires creativity. I could always use more of that.

Which means that if your toes are freezing off in the middle of December and you wish you were tanning on a Florida beach, you can still have your fruit salad. This is the kind that will make you want to pull up your toe socks, pour a warm cup of tea, and cuddle up by the fireplace.

Winter Fruit Salad with Citrus Honey Dressing

  • 1 small pineapple, peeled and cut into chunks
  • 4 clementines, peeled and sectioned
  • 3 medium pears, diced
  • 3 medium apples, diced
  • 1 pomegranate, peeled and seeded (I use this method)
  • 1 T. honey
  • 1/4 c. orange juice
  • 1/2 t. vanilla extract
  • 1 t. cinnamon
Directions
  • Cut fruit in bite-sized pieces and combine in a large bowl
  • In a small jar or bowl, combine honey, juice, vanilla, and cinnamon. Place the lid on the jar and shake, or use a whisk to thoroughly combine ingredients.
  • Pour dressing over fruit and stir to coat.
  • Refrigerate salad for at least 1 hour to let flavors develop.

Of course, now the fruit salad is gone and I’m wishing I had bough three more pineapples at Trader Joe’s.

As if I needed an excuse to take the forty-five minute commute twice in one week. Anyone up for a road trip?

So Much to Be Thankful For: Savory Bread Pudding

Yes, Josh, I’m looking at you.

I really am pretty blessed.

I have a family who sees all of my idiosyncrasies, meltdowns and bedhair, and loves me anyway.

A home where I am safe, cared for, and kept warm.

A professor who makes a last-minute decision to cancel class on Thanksgiving-eve.

The unexpected joy of spending the whole afternoon snuggled with sweats, blankets, and cranberry-pomegranate green tea because class was cancelled.

An entire weekend with no deadlines to spend with cousins, aunts and uncles and my grandpa.

A great big extended family who hugs, talks loudly, and eats well in the good old Italian way.

A Thanksgiving eve service that reminds me from Whom all blessings flow; that life is about much more stuffing, mashed potatoes, and pecan pie. Yum.

Friends who invite us for Thanksgiving dinner.

The excuse to bake Thanksgiving-y dishes all week long, because, well, we’ll be at friend’s house for the actual dinner and what’s Thanksgiving without a messy kitchen and leftovers?

The butternut squash and Brussels sprouts falling out of the fridge just as I was contemplating vegetarian-friendly Thanksgiving dishes.

A healthy, hearty, scrumptious dish to help combat all the sweets and treats I’ll be consuming this weekend.

Savory Autumn Bread Pudding 
~ Serves 4 as a main dish

Ingredients

  • 1 butternut squash, peeled and subed
  • 1/2 lb Brussels Sprouts, cut in halves
  • 1 large apple, diced
  • 1/2 onion, chopped
  • 1 T. olive oil
  • 1 t. salt
  • 1/2 t. pepper
  • 2 t. minced garlic
  • 1 T. dried rosemary
  • 4 pieces whole wheat bread, cubed
  • 1/3 c. milk (I used almond milk)
  • 2 eggs + 2 egg whites
  • 2 T. raisins

Directions

  • Preheat oven to 350F. Arrange squash and Brussels sprouts on a baking sheet sprayed with cooking spray. Bake about 30 minutes, or until tender.
  • Meanwhile, saute onion in olive oil, salt, pepper garlic, and rosemary. Combine vegetables and onion in a medium casserole dish. Top with bread cubes.
  • In a small bowl, whisk together milk and eggs. Pour mixtures over bread. Sprinkle raisins on top.
  • Bake at 350F for 30-40 minutes, until egg is set.

This was baked alongside my sister’s egg-sausage-cheese-frenchfriedonion casserole. I’m thankful all our hearts are pumping.

Guess which casserole was licked clean within minutes? Apparently the beauty of Brussels sprouts is outshone by the glitz of cheese covered French-fried-onions. But I am thankful my family was considerate enough to leave me leftovers. What’s Thanksgiving without them?

Make it Better: Triple Chipper Oatmeal Cookies

At the ripe old age of nineteen, I’ve come to the realization that life is full of inconveniences. They’re unwanted, unplanned, and unavoidable. I have spent a lot of energy and time trying to remove them, but to no avail. So I’ve also come to the realization that they must be meant to be. Part of the greater good God’s working in my life (Romans 8:28). These everyday inconveniences can be opportunities to learn lessons and challenges to find and cultivate the good in “bad” days.

When you have a three hour lab that includes a two hour wait, when you and your lab partners are yawning at each other under foggy lab classes, turn it into a conversation opportunity. You may just make some nerdy new friends

When you are “feeling a bit out of sorts,” your throat is scratchy, and your nose is sniffly, turn your downtime on the couch to read that book you haven’t gotten around to.

When the weather keeps you inside from the run you were planning, turn on cheerful Christmas music and try a new workout.

When you’ve had a long rough day at school, use your car ride home to call your sister and plan a movie-popcorn night.

When you’ve stayed up late talking to a friend and your alarm goes off at 5:15am, be sure to cash your Dunkin Donut coupon in for a tall coffee

When you go after honey with a balloon, the great thing is not to let the bees know you’re coming. (That one’s from Winnie the Pooh. Go read him)

When you want to turn unhealthy sweets into healthy treats, be sure to make them 1)edible and 2)yummy. Just so you know, almond flour + oat flour is a magic combination.

And please, when you have three kinds of baking chips, be sure to use them all.

Triple Chipper Oatmeal Cookies
~ makes 6 dozen

Ingredients

  • 2 c. rolled oats
  • 1/3 c. coconut
  • 2/3 c. Earth Balance (or butter)
  • 1 egg (or 1 T. flax seed + 2 T. water)
  • 1 c. brown sugar
  • 1t. vanilla
  • 1/2 c. almond flour
  • 1/2 c. whole wheat flour
  • 1 c. milk chocolate chips
  • 1/2 c. mini semisweet chocolate chips
  • 1/2 c. butterscotch chips

Directions

  • Preheat oven to 350F
  • To make oat flour, process oats (1/2 c. at a time) in a blender or food processor until ground into a fine powder. It should look something like this: 
  • Process coconut in a blender or food processor until very finely chopped. Set aside.
  • In a large bowl, beat Earth Balance with sugar and baking soda until fully combined. Beat in eggs and vanilla. Add almond flour, coconut and oat flour and mix well.
  • Stir in chocolate and butterscotch chips.
  • Drop dough by heaping tablespoons onto an ungreased cookie sheet.
  • Bake about 12 minutes or until the edges of the cookies are golden brown

When you make six dozen cookies that combine oats, almond flour, and coconut, and when you are going to go all crazy in the baking chips department, be sure to eat them surrounded by friends.

I promise they will taste a thousand times better. And your day will be a thousand times sweeter.