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oatmeal schmoatmeal

14 Jun

I don’t like oatmeal. At least not in the mushy, cooked in a pot or the microwave, looks like dog vomit kind of way. But I do like baked oatmeal as I discussed earlier when I made the pumpkin mini baked oatmeal that my dad loves so much.

Well, I’ve been stuck in an apple cinnamon baked oatmeal rut for a while and decided I needed to break free. Especially since I will be eating baked oatmeal every morning at camp. At least that’s the plan. To dig my way out of this apple and cinnamon hole, I threw all caution to the wind and made a peanut butter and banana baked oatmeal. I know! CRAZY, no cinnamon or apples to be found in this recipe. Not even applesauce. I must have lost my mind considering I basically made this recipe up.

Anyways, these little beauts will be frozen and packed up for me to take to camp…which I leave for on Sunday and am super excited about!

Peanut Butter Banana Baked Oatmeal

1 egg

2 bananas mashed – I used bananas I had frozen, but extra ripe would work too

1/4 c honey

1 1/4 c milk of any kind

1 tsp vanilla

1/3-1/2 c peanut butter (adjust to your taste)

2 tsp baking powder

1/4 c shredded coconut

1 heaping tablespoon flax meal

1/4 c unsalted peanuts – chopped

Mix and pour 1/4 cup into lined muffin tins – this will make about 18-20. Bake for about 25 minutes at 350. Enjoy!!!!

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Sneaky Mini Cupcakes

23 May

Sometimes I like to make things that look normal, and taste normal, but actually aren’t. Mom likes to do this too with her black bean brownies. These cupcakes are super moist…which is odd for gluten free stuff and really rich. I’m going to attribute this to the fact that there’s a whole avocado in them. They’re also vegan (until I added the orange buttercream frosting), because I made them with coconut dream instead of regular milk. There’s no xanthan gum, no eggs and they don’t crumble to bits. I think I’m in love.

Anyways, I modified slightly the recipe from Un Petit Oiseau (http://bonjourpetitoiseau.blogspot.ca/2009/08/gluten-free-chocolate-avocado-cupcakes.html)

 

Chocolate Avocado Gluten-Free mini Cupcakes

1 1/2 c gluten free flour blend – I use  a mix of white and brown rice flour, potato starch, cornstarch and soy flour

3/4 c cocoa powder

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 avocado, pitted and peeled

1 1/4 c sugar – I didn’t have agave, or honey

3/4 c coconut dream beverage

1/3 c canola oil

2 tsp vanilla

1/2 c chocolate chips

I threw the avocado, sugar, coconut drink, canola oil and vanilla in a food processor until its a green mush. It should be pretty smooth so you’ll need to scrape the sides down a bit to get all the avocado pureed. I then mixed all the dry ingredients in a bowl, stirred in the avocado mixture and tossed in the chocolate chips. I then popped the bowl of batter in the fridge for an hour to let the flour soak up the liquids. I find this helps keep the mix moist and not so crumbly. I then scooped spoonfuls of the batter into mini muffin tins and baked at 350F for 18-20 minutes. They’ll feel really soft when they come out, but that’s the nature of the cupcake, trust me, it’s cooked.

I let them cool and whipped up a little orange buttercream frosting. I don’t have a recipe for this. Martha would cry if she knew most of my baking involves not a whole lot of exact measuring. So I  mixed up some butter, lots of icing sugar, orange zest and the juice of half an orange. BAM! buttercream.

These have been brother approved. He has no idea what’s in them and he still likes them.

You only live once,

Karla

neglect, and breakfast

23 May

So I’ve neglected my blog. I knew this would happen eventually. But to be honest, I haven’t been baking much. Or running due to a lovely stress fracture in my foot. Once that’s healed up I’ll be back on the pavement once again. For now it’s just upper body and abs workouts.

On a breakfast note, I generally eat yogurt and a banana, or one of my new found favourites, baked oatmeal. I, in no way, came up with this. I hate normal oatmeal. I have a texture issue and the goopy, mushy mess that is traditional oatmeal has no place in my diet. However, I do like how it fills me up and that it’s basically a blank slate. I can add whatever I want to oatmeal: peanut butter one day, dried fruit and coconut the next. I started off baking oatmeal in an 8×8 pan using this budget bytes recipe for baked pumpkin pie oatmeal. (http://budgetbytes.blogspot.ca/2011/09/baked-pumpkin-pie-oatmeal-277-recipe.html). It has lots of flavour, not a whole lot of sugar, which I have subbed for honey or maple syrup most times I’ve made it.

I’ve made a few other versions, keeping with a 1 cup of milk to 2 cups of oats ratio, then adding whatever I feel like. Usually some apple sauce, cinnamon, dried fruits and coconut. Sometimes they’re more granola bar like and sometimes they’re more soft and oatmeal-y. It’s different every time. I find an egg helps to bind the mix together, but it isn’t totally necessary if you use enough other liquid stuff.

My dad also really loves these. So much that I’m making a batch every 5ish days.I usually eat mine warmed up in the microwave and just plain, but I can almost guarantee he’s topping his with maple syrup! They’re delicious either way!

You only live once,

Karla

“They don’t taste gluten free at all”

21 Apr

I love chocolate. In any form. At any time. Especially during final exams.

With the advent of 2 exams back to back my craving for chocolate had peaked. One problem. We actually have bare bones food in my house right now. Moving out means eating everything you have so you don’t have to throw it out or take it home. So I was left with 1 cup of gluten free flour and one ounce of bittersweet chocolate. I spent probably an hour searching for a recipe for chocolate gluten free cookies when I stumbled upon this one: http://glutenfreegoddess.blogspot.ca/2011/04/gluten-free-chocolate-cookies-with.html

I was afraid it wouldn’t taste right without the chocolate chips — gluten free stuff is weird like that. Leave one ingredient out and bam, nasty cookie. Also, the gluten free flour blend I bought in bulk isn’t the greatest. I kept forgetting my good mix at home so I thought I’d make do with an all purpose blend. Yeah, not so much. It’s great for texture, but if whatever you’re making isn’t super chocolatey or strong flavoured, it has a really off-putting flavour.

Anyways, I made a half batch. Added a little more cocoa than I needed and chopped up that bittersweet chocolate and added it to the mix. I also used regular skim milk and shortening. They turned out pretty good actually. A little dry if anything. But they were tested by my normal food eating roommate and she said “they don’t taste gluten free at all”. Success.

Of course success is much better with frosting, so I whipped up a quick cream cheese icing for these. Not even close to having a recipe for this. Basically just softened some cream cheese, added a splash of milk and a ton of icing sugar. Tah Dah. Just what I needed!

You only live once,

Karla

Thai Coconut Curry Soup

16 Apr

I love all things curry, and coconut, and spicy. Hence this soup.  It was time consuming, but worth every second. It’s got some heat, and the coconut milk makes it a little bit sweet. I added in lots of veggies to make this super nutrient packed and yummy.

Thai Coconut Curry Soup

2 chicken breasts – skinless, sliced thin

1 tbsp curry powder

1 tsp oil

Heat the oil in a pan, add the chicken and curry powder. Cook through. Set aside.

1/2 head broccoli – cut into tiny florets

1/2 bell pepper – medium size chunks

2 carrots – sliced

1 cup mushrooms – slice thick

1 tsp oil

Saute until tender but not mushy.

1 medium onion – diced

1 jalapeno or thai chili – minced

1/2 inch ginger – grated

3 cloves garlic – minced

2 tbsp curry paste – red or yellow

2 tsp curry powder

1 tbsp brown sugar

1 large sweet potato – cut into cubes

1/2 cup lentils

2/3 can coconut milk

5 cups chicken broth

lime – for garnish

Add onion, chili, ginger and garlic to a big pot.  Saute until onions are translucent. Add curry paste, curry powder and brown sugar. Heat for about 30 seconds. Add chicken stock, lentils and sweet potato. Bring to a boil, cover and reduce to a simmer for 20-25 minutes. Add chicken and veggies, simmer for 5 more minutes. Reduce to low heat, slowly add coconut milk. Heat for another 10 minutes. Serve with a lime wedge!

The cutest little dinner you ever did see

11 Apr

Okay, so it doesn’t involve puppies or babies, but these meatloaf muffins are pretty cute and tasty! This is not dry, bland, icky meatloaf. Its full of flavour and nutrients. On the side are some quick stir fried veggies in hoisin sauce and sesame oil.

Meatloaf Muffins

1 lb lean ground beef

1 onion – caramelized

2 handfuls of baby spinach – chopped

2 tsp garlic powder

1/2 cup quinoa – cooked

1 tsp chili powder

1 tsp cumin

2 tsp italian seasoning

1 egg – beaten

1/2 cup chili sauce, or salsa

Salt and pepper – to taste

Caramelize the onion with a little bit of butter, salt and a bit of white sugar. Toss all ingredients into a bowl, mix until just combined.  Press mixture into muffin pan and bake at 350 for about 20 minutes.  Top with cheese and put back into the oven until it is melted.

Serve with extra salsa or chili sauce 🙂

 

you only live once,

Karla

Adventures in [vegan] baking

3 Apr

This post qualifies my earlier statement about my insanity — see post on running.

To explain: our clinical group at school is having a potluck to celebrate the end of our rotation and the semester. I thought I’d bring a dessert. I offered to make something for the needy people who have special diets in our group because it was going to be gluten free anyways. Then a classmate told me one of the girls in our group is vegan and would never say anything about it. Challenge accepted.

So after shuffling through countless blogs I found this:

http://thevegmom.wordpress.com/2011/03/04/decadent-gluten-free-vegan-brownies/

Now normally, I make substitutions and change recipes as I see fit. Not this one. I followed the recipe exactly, added only a few minutes of baking time to help it set and voila. SO DELICIOUS. Their only downfall — they are super crumbly. Moist and fudgy, but they fall apart.

No pictures this time. It was a mess…but trust me, this is an incredible recipe. It doesn’t taste vegan-y or gluten-free-ish at all. 100% chocolatey, even with the coconut cream!

You only live once,

Karla