Healthy Breakfast Cookies

How we doin everyone? I see my last post was a heavy one and here we are in heavy times again. I hope you're all hangin in there. As an introvert who can happily be by myself for long stretches of time, even I miss people.

I've lost 12 pounds (including my tits - hope y'all are having fun filling out a bikini somewhere guys!) It could be stress but honestly I'm eating more than I ever have. I think it's a combination of stress, not having to sit at my computer all day (just booked my first job in months though woohoo!) and getting to ride every day now that there's no school in addition to working out.

I wanted to share this recipe for healthy breakfast cookies as I've also been eating them every morning since this crazy stuff happened. I eat 2 of these every morning with peanut butter. That's probably an unhealthy calorie amount but since I ride at least 2 horses every am followed by a HIIT workout - mama needs!

And while these aren't hard to make they are kind of a process with some expensive ingredients so I always double the recipe and freeze half. Oh and lastly while these are healthy I do put dark chocolate chips in them which you don't have to. But hey - I like to party.

Healthy Breakfast Cookies
*adapted from Minimalist Baker
* mesquite flour has the most unique flavor and is sweet. If you don't have any (can get it on Amazon) or want to use just use more almond meal in place. 
* If your oats and oat flour are GF, then these cookies will be too.

Ingredients:
2 eggs, room temp
1 medium ripe banana, mashed
1/3 cup pulverized berries (dewberries are my fave, followed by blueberry though applesauce will work too or any mashed fruit)
1/2 cup peanut butter (can sub any nut butter)
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Big pinch salt
3/4 teaspoon cinnamon or pumpkin pie spice
1/4 cup almond meal (flour)
1/4 cup mesquite flour
1/2 cup oat flour
1 1/2 cups rolled oats (old fashioned)
1/3 cup dark chocolate chips (can sub chopped toasted nuts, cocoa nibs or dealer's choice)

Instructions:

Preheat oven to 350.

In a large bowl, whisk the eggs then add in the mashed banana and berries or applesauce. Once smooth add in the peanut butter, vanilla, coconut oil and maple syrup. Once combined, add in the dry ingredients one at a time mixing with each addition.

Once all combined, stick the bowl in the fridge to chill and setup for 10 minutes.

Remove and use an ice cream scoop - or 2 spoons to scoop out heaping mounds onto a greased cookie sheet about 1.5 - 2 inches apart. They won't spread much so use your fingers to pat them into rounded shapes if necessary.

Bake for about 8-10 minutes until bottoms are golden and cooked through. Let cool and store at room temp for 3 days. You can refrigerate them after for another 4 days or freeze them.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

                                      

This is my new favorite thing to make and eat. I usually keep a bag of chopped onion in my freezer which makes this something I can put together in five minutes in the morning before work.

The following statement may officially make me the lamest person on the planet but remembering that dinner is already made when the work day comes to a close and I get that panicked feeling (baby needs a bath! I need a bath! What are we eating? Why is my underwear on the TV?) is the best. thing. ever. As they say a baby changes everything.

Two notes: I actually like sushi rice with this (rinsed before cooking) but any variety would work. Also this freezes beautifully even with the rice included.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

Ingredients/How to:

To a slow cooker, stir together and cook for 4 hours on low:
1 to 1 1/2 pounds thin cut boneless pork chops, trimmed of fat and cut against the grant into thin 1/8 inch thick strips (you can often buy it already prepared this way or have your butcher do this)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
1 teaspoon coriander
1 teaspoon paprika or curry (I prefer curry but both are great)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes

Big handful cilantro (no need to chop) plus extra chopped for garnish

After 4 hours, stir in the following and cook another 30 minutes while you make 2 cups of prepared rice:

1 (14 oz) can coconut milk
1 (14 oz) can garbanzo beans, rinsed and drained

After 30 minutes, turn the cooker off and stir in:

1 tablespoon honey

Serve over rice and with additional cilantro for garnish.

Juicy Blackberry Pecan Muffins. Hello Spring, nice to see you.

                                    
So gluten free, dairy free, soy free baking is a little tricky. Coconut oil works wonders as a butter substitute but often times imparts its signature flavor. Coconut milk is also a miraculous substitute for milk or heavy cream but same issue. And if you're religiously doing Paleo, almond flour technically works but so far everything I've made has a spongy/wet quality after cooling which isn't so great for things like quick breads or muffins.

So this time I tried modifying a Martha Stewart recipe with Bob's Red Mill Gluten Free All Purpose Baking Flour and hooray! Muffins that act and eat like muffins and don't get soggy or weird when left out over night!

Like I said with my baby's allergies I got all hippie on you and made these gluten free and dairy free and with coconut sugar. But don't worry. My husband who is literally the pickiest eater when it comes to baked goods on the planet didn't notice the difference. In fact I have a hunch the coconut milk might have made them even richer but if you don't have the need to avoid dairy or gluten feel free to use regular 'ol butter and flour and sugar and cow's milk. I'm sure they'd be mighty fine.

Juicy Blackberry Pecan Muffins 
*Adapted from Martha Stewart
*Modifications for gluten free/dairy free below
*Coconut palm sugar imparts a dark golden color onto these muffins so don't be shocked if yours are lighter if using regular granulated sugar

Ingredients:
*2 cups AP flour or Bob's Red Mill Gluten Free All Purpose Baking Flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 cups fresh blackberries
*1/2 cup (1 stick) butter or Earth Balance Soy Free, Dairy Free Buttery Spread, at room temp
1 cup sugar (or coconut palm sugar)
2 eggs, room temp
zest of a small lemon
2 teaspoons vanilla extract
*1/2 cup whole milk or coconut milk at room temp
1/2 to 3/4 cup chopped pecans or walnuts

Directions:
Preheat oven to 375. Line a 12 standard muffin cup pan with paper liners or alternatively spray with either nonstick spray or brush lightly with melted coconut oil (if you need to avoid soy found in many sprays.) If not using liners, lightly sprinkle the greased cups with a little flour then tap out excess.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Take a heaping tablespoon of this mixture and sprinkle it over the blackberries in another medium bowl. Give a gentle toss to lightly coat all the berries and set aside.

Meanwhile, in a standing food mixer or large bowl with hand held mixer, blend the butter and sugar for 3 minutes until fully mixed, pausing midway to scrape the bottom and the sides.

Add the eggs in one at a time, blending well each time. Add in the zest and vanilla extract and mix until incorporated. Add the milk and blend just until incorporated.

Carefully add in the flour mixture in two additions, blending just until incorporated each time. Use a spatula to fold in the blueberries and nuts.

Use an ice cream scoop to divide the batter into your 12 cups. The cups will be full but don't worry - these muffins rise very well and don't spill over (though a baking sheet underneath is always good insurance.)

Bake for 25-30 minutes until golden on top and a toothpick inserted comes out clean.

Enjoy warm or store in an airtight container for 2 days.

Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto

This picture sucks. Blogging and baby raising don't mix. The egg had set by the time I snapped the picture (from the heat of the sautéed arugula underneath) so the whole 'sunny side up' thing was debatable. Also you can't even see the acorn squash hiding under there but no matter.

You'll just have to trust me that this was insanely good. Like some of the best recipes it's more of a suggestion than gospel. You could skip the arugula, swap it for spinach or add goat cheese as I would if my baby wasn't so anti dairy.

But here's what I love about a dietary restriction (and there ain't much…honestly if you knew how much I love cheese you'd be wondering if this was really me talking.) It forces you to try things you ordinarily wouldn't and in the best case scenario you discover something you'll make again and again.

For example would I normally think to roast an acorn squash and top it with this random combo that reads like an edible version of the island of misfit toys? No. But I'm glad I did because it's now one of my favorite meals ever. It's got it all (cue Steffan from SNL!) The acorn squash is sweet and satisfyingly toothsome with its crispy skinned shell to hold everything together. The tomato sauce is rich and earthy and a beautiful thing when topped with peppery sautéed arugula. Then there's the fried egg which needs no further explanation. Top it all off with crispy prosciutto for a little crunch and some flat leaf parsley and I dare you to think of a more satisfying meal that also happens to fit snuggly in the Paleo/gluten free/SCD diet category.

Last thing - while assembling this meal takes 10 minutes total (the eggs and arugula and prosciutto fry up in the same pan) you do need to bake the squash ahead of time as it takes over an hour. Good news is you can do this ahead of time - even a day ahead if you wanted to - refrigerate and just reheat in a low oven while you prep the rest for 20 minutes or so or even microwave it. Easy peasy.

Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto
Serves 2

Ingredients:
1 acorn squash, split in half with seeds scraped clean
olive oil
salt and pepper
red pepper flakes
1/2 cup tomato sauce (or more if you like a lot of sauce as I do)
2-4 eggs depending on appetite
2 cups baby arugula, packed
4 slices prosciutto
4 sprigs flat leaf parsley for garnish

Directions:
Lay acorn halves cut side up onto a parchment or foil lined baking sheet. Lightly rub the flesh with a teaspoon each of olive oil (or more) to coat then season with salt and pepper.

Roast in a 375 oven for one hour and thirty minutes (may be a little more or less depending on size of squash) until the tops are golden and the skin has shriveled and begun to crisp. The flesh should pierce easily with a sharp knife.

Set aside while you get on with the rest.

Heat a large cast iron skillet over medium heat for two minutes. Add a slug of olive oil and let heat through another 60 seconds then crack the eggs in (2 at a time if making 2 servings/4 eggs or otherwise 2 will fit comfortably along with the rest of the ingredients.) Season with salt and pepper and fry for 3-4 minutes until the whites have begun to cook but the yolks are still runny. Pour the arugula in the spare room around the eggs, season lightly with salt and pepper and cook for 60 seconds stirring with a spatula to help them wilt. At this point if the tops of the whites are still liquidy put a cover over for 60 seconds to help them firm up being careful not to overcook the yolks (this dish is all about their runniness.)

Meanwhile heat up the tomato sauce in a small microwave safe bowl for 60 or until warm. Divide it between the acorn halves then top with the sautéed arugula. Top with the fried eggs and a pinch of red pepper flakes if desired.

Last step is to add the prosciutto slices to the same skillet and crank the heat up a little. They will pan fry to your desired texture in no time. I like it crispy which takes about 2 minutes. Remove and divide over the eggs.

Garnish with flat leaf parsley and dig in (feel free to add more tomato sauce over the top if desired also.)

Home Wrecker's Ribs. Saucy, Spicy, and just Sweet Enough to be Dangerous.

Don't you just love when you become completely obsessed with something you thought you'd have absolutely no interest in whatsoever? This just happened to me with the HBO show Game of Thrones. I remember watching the pilot with my husband in the spirit of matrimonial harmony, feigning interest while secretly betting I'd wind up surfing Bluefly. But as soon as the first scene began, I was a gonner.

What is it with HBO? It's like they've shot a probe straight into my brain and created entertainment just for little old me and my perversities. I mean how else can you explain me liking a show that looks like a testosterone-injected version of Lord of the Rings? Jason Mamoa, perhaps...

Anyway, this same phenomenon happened to me with ribs (like that segue? I'll be here all week.) It still amazes me that I went almost three decades turning my nose up at them, thinking them fatty and greasy and messy to finally realize that's exactly what makes them the best things on earth (sorry, thighs.)

And while it's damn hard to beat Martha Foose Hall's Vinegar-Mopped Ribs, I'm afraid sister's got competition with this recipe. And they're even easier to make! Just throw the marinade ingredients into an oversized ziploc, drop the ribs in, marinate overnight and then dump the whole thing - ribs and all - into a roasting pan over a sliced onion for 2 hours. No dry rub, no basting, no grilling.

Just be sure to kick the heat up for the last stretch of cooking so the meat bronzes up around the edges and those bones become nice and pliable, pulling apart without any fight. As Dolly Parton says about ribs in the movie 9 to 5, "That just wrecked my diet but it was SO worth it!"

Home Wrecker's Ribs

Ingredients:
2 lbs babyback ribs
2 fat garlic cloves, crushed
2 tablespoons sea salt
2 tablespoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 cup maple syrup
1/4 cup red or white wine vinegar
Pinch red pepper flakes, or more for more heat
Good amount fresh cracked black pepper
1/4 cup olive oil

1 large vidalia or Spanish onion, sliced thick
additional salt and fresh cracked pepper for seasoning, just before roasting

Directions:
Add the marinade ingredients - garlic through the olive oil - to a large marinading bag, squishing around with your fingers and giving a shake to help mix together. Once all incorporated, add the ribs and turn over a couple of times to be sure all sides of all racks have been anointed. Squish out the air, seal and refrigerate overnight turning over midway.

Remove one hour before cooking off.

Preheat oven to 325. Spray a large, rimmed roasting pan with nonstick spray and line with the onions (they don't have to completely cover the bottom - just provide enough lift so the ribs can sit on them and not on the bottom of the pan. Remove the ribs from the marinade bag and place over the onions, fat/meat side up (curved side down.) Pour the marinade all over and around the ribs getting every last drop out of the bag. Season the ribs over the top with a little more salt and pepper.

Transfer the ribs to the middle rack and roast at 325 for 2 hours, keeping an eye on the bottom of the pan so that it doesn't begin to burn/blacken. If it dries out, add a little water or chicken stock as needed but be careful not to flood the ribs.

After 2 hours, kick the heat up to 375, move the tray up to the top rack of your oven, and roast another 20-25 minutes until the top develops a deep, dark bronze color and the ribs separate easily when probed.

Indonesian Peanut Chicken with Lemon Scented Rice

I have fallen completely head over heels with Indonesian food. After getting stranded in Amsterdam last week with some fellow Cannes stragglers, we went in search of dinner vowing to eat anything un-French. It turns out that the Dutch eat early - nearly everything was already closed. I guess in a city where you can window shop for prostitutes until all hours and/or buy hash to smoke with your pancakes in the morning - they have to draw the line somewhere.

Luckily a little Indonesian place was open and I was introduced to a whole new cuisine. As soon as I got back home, I tore through my one zillion cookbooks looking for Indonesian recipes, which were few and far between. But the most promising one came from (of all places), a 1960's Family Circle book called "Best Chicken Recipes." Feeling slightly guilty after eating nothing but Croque Monsiuers and Rose on vacation, I adapted the recipe changing the chicken thighs to boneless, skinless chicken breasts. I don't think I'll ever bother making it any other way.

Indonesian Peanut Chicken
*Can be made Paleo by using almond butter and chopped almonds for garnish instead of peanuts

4 chicken breasts, gently pounded with a mallet to even out any thicker parts to 1/2 inch
2-3 tablespoons olive oil
2 teaspoons kosher salt
pinch pepper
1 heaping teaspoon curry powder
1 heaping teaspoon fresh minced ginger
1 garlic clove, minced
1/8 teaspoon red pepper flakes, or to taste
1 large sweet onion, diced
1 large red bell pepper, cut into strips (julienned)
1 large ripe tomato, diced (including its juice)
1/4 cup creamy peanut butter (or sub almond or other nut butter)
handful of salted, dry roasted peanuts (or almonds), crushed in a ziploc with a mallet or pan
chopped cilantro, optional

1. Put the oil in a large, rimmed nonstick skillet and heat to medium high. Season the chicken breasts with salt and pepper (skimming the salt from the 2 teaspoons you're going to add later) and add to the pan, browning on each side 3-4 minutes, until just cooked through. Remove the chicken to a plate or baking sheet and set aside.

2. Meanwhile, add the curry powder, salt, and red pepper flakes to the pan (you may need to lower the heat a hair) and toast, stirring occasionally, for 2 minutes.

3. Add the ginger, garlic, onion, tomato, bell pepper and saute about 8-10 minutes until onions are transluscent and vegetables are cooked through.

4. Gently stir in the peanut butter. There should be enough juice left over from the veggies (particularly the tomato) in the pan to make a sauce, but if it's too dry you can also add a few tablespoons warm water to help the peanut butter blend in.

5. Tear the chicken breasts into strips and stir back into the the vegetable mixture. Reduce heat to low and cover for five minutes, until chicken is heated through. Serve with rice (in the last phase of cooking your rice, stir in 1/4 cup snipped green onions and zest of 1/2 a lemon.) Garnish with chopped peanuts, extra green onions, and or a sprinkling of cilantro if desired.