Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Hi Everyone! Well, my computer wasn’t participating today, so this will be a short blurb to our WW this week. But a short intro doesn’t mean YOU skimped in any way in last week’s event–in fact, it was the biggest event ever!! I can’t thank you all enough or tell you how impressed I always am with your creativity and the variety of healthy dishes in the event. I’m looking forward to this week’s, too!
UPDATE: I had to sneak back in to let you know about an exciting event this coming Monday, February 6th! I’ll be hosting a Tweet Chat (chat on twitter) with Amy Green (of Simply Sugar and Gluten Free), all about “Beyond the Gluten Free Diet.” It will be a little sneak peek into the topics at Nourished, the food blogger conference (at which I’ll be speaking on April 13th) for those of us on special diets!
Scallion Cashew Vegan Cheese from City Life Eats is faster than most vegan nut cheeses to make, and sure does look delish!
Triple Berry Smoothie from The Grecian Garden provides loads of antioxidants and a hit of green as well.
And this week’s Readers’ Choices:
Readers’ Choice, Savory: Mama’s Green Power Juice from Flip Cookbook. How great to see that y’all love green juices as much as I do!
Readers’ Choice, Sweet: Healthy Almond Joy Bars from Adrienne at The Balanced Platter. I’d say this recipe took you all by storm, with almost 150 clicks to the thumbnail!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Isn’t it great how the days are getting longer these days (well, over here in the northern hemisphere, anyway)?.
To me, the only saving grace when it’s the middle of winter is that I get to bask in the sunshine for a few minutes longer each day. Well, sunshine–plus all of your fabulous recipes for Wellness Weekend! Thanks to everyone for submitting another great week of fabulous foodie finds last week!
Below are a few of my picks on the topic of ”creative combinations”:
Readers’ Choice, Savory: Gluten-Free Naan Flatbread from Hobby and More. This spiced naan looks perfect for eating alongside dal, curries–well, anything, really!
Readers’ Choice, Sweet: Seed-Sational Paleo Breakfast Bars from Fresh 4 Five. What a great way to start the day. You clearly all thought so, too, with almost 150 clicks on this entry last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Brrr! Winter has finally hit with its full force in Toronto. I won’t tell you what I said when I first looked outside and saw the snow (hint: it wasn’t “Oh, joy!”).
Well, at least I had all your fabulous recipes from last week to console me! It was the biggest Wellness Weekend yet, with 36 incredible entries! Thanks so much, everyone!
And now, here are some favorites from last week on the theme of “Sunny” (because I long for the sun this time of year!):
Nana “Scream with a Kick from Gluten Free Goodness. Banana soft-serve “ice cream” at its best. And so easy!
Cinnamon Roasted Sunchokes (Jerusalem Artichokes) from Until We Eat Again. How could I resist these fabulous root veggies–that have “sun” right in their name? If you’ve never tried sunchokes, you’re in for a real treat!
Readers’ Choice, Savory: Massaged Kale Salad from Farmer’s Market Vegan. If you love kale as much as I do, you know there are never enough massaged kale salad recipes!
Readers’ Choice, Sweet: Raw Chocolate Macaroons from Tessa the Domestic Diva. Incredibly yummy looking, with a short and sweet list of ingredients, too!
* * * * * * * * * * * *
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Recently, a friend emailed me a link to this interview with Bel Kaufman (author of the legendary novel Up the Down Staircase). What struck me most about Kaufman (apart from the fact that she’s still vibrant and joking at 100), was her comment about growing up in Russia during the revolution. At the time, she said, ”Dead bodies were frozen in peculiar positions on the street. . . . But a child has no basis for comparison. Doesn’t every child step over dead bodies? I didn’t know any different.”
In the home where I grew up, my father’s near-ascetic approach to life (after surviving both the Depression and World War II) colored everything we did; we kids just accepted it as part of life. Our family feasted daily on odd cuts of meat (sweetbreads, anyone?), the hard ends of cheese blocks and other atypical fare (my mother became adept at baking with dozens of cracked eggs at one time) because those were the foods that his butcher-shop customers rejected, and of course “food can’t just go to waste.” My sisters and I learned quickly to amass factual evidence and then present a detailed, point-by-point argument to support every request we had because Dad would not permit any new purchases if we couldn’t first convince him that they were absolutely necessary (new boots: yes; bicycle: no; pencil case, yes; Spirograph set: unequivocally no).**
Sunday was established as “family time,” since it was the only day my father didn’t work. Ironically, on those days (after we all had brunch), he chose to drive back to his butcher shop where he’d spent the previous six days, toting all three of us kids, so that our mother could conduct her weekly grocery shopping (in addition to meat, dairy and eggs, his store also carried a few European canned or packaged goods, which made up the bulk of our meals during the week. We grew up snacking on Kosher dill pickles, munching on dense, dark rye bread, spooning out cherries in light syrup straight from the jar or eating chunks of polenta for breakfast).
On the way home from the store, we’d invariably drive through the Town of Mount Royal (one of the nouveau riche areas of town) to admire the houses and then stop at the Mount Royal Cemetery, the three of us wedged into the station wagon’s back seat (the cargo area was, by then, replete with groceries), for our gratis entertainment. My father would inch along so that we could leisurely admire the myriad floral arrangements, stopping occasionally so we could exit the car and examine various headstones (“Hey, look, Mom, this guy’s last name is ‘Outhouse’!!”–”Ricki, this one is called ‘Vowels! Eh, Eeee! Aye, Oh, You. . . ha ha ha!“) or inhale the chaotic perfume from the variegated mounds of blossoms piled here and there. When I was seven or eight, I once plucked a tulip from the mass of petals and leaves, thinking I’d preserve it in a vase once we got home. One of the groundskeepers suddenly appeared, arms flailing, to warn me, “No touch! Belong to family! Big family!” and I immediately understood that we had been impinging on a private plot, and dropped the stem back down as if it had bitten me.
What? Doesn’t every child wander through the cemetery for fun on Sunday afternoons?
[Porridge, fully loaded: here topped with spiced almond butter and goji berries.]
Despite my best efforts, it seems I’ve either inherited or adopted some of my father’s parsimonious ways. When shopping, I can rarely bring myself to spend money on what I consider frivolous expenses (why pay for prepared foods when you can usually make your own? Why pay for patterns on your paper napkins when white ones are perfectly serviceable? Why pay for brand name plastic wrap when generic is just as good?).
As a result, even small indulgences feel really big to me, and what I consider “indulgent” doesn’t necessarily require spending money. To me,”indulgent” is buying canned beans (for the occasional bean butter) rather than soaking my own; or jarred organic applesauce for baking rather than cooking up a homemade batch. It means purchasing a copy of a novel rather than borrowing it from the library. It means lounging in PJs on a Sunday morning to read the paper with the HH–while sipping on Matcha Tea (huge indulgence!) instead of getting to work at the computer.
And it means taking time to bake my porridge rather than simmering it on the stovetop.
Over the past few weeks, I’ve enjoyed several forms of grain-free porridge, after spying this recipe on Brittany’s site and then this one on Gretchen’s. Both dishes rely on squash or pumpkin as their base. I loved the idea, but wanted to include grains (especially when I landed on Day Two of the Fab Detox, focusing on whole, gluten-free grains). My version here used acorn squash, but any kind will do; and more often than not, I enlist my beloved kabocha for the task. Of course, my baked porridge is no longer grain-free, but its luxurious, coconut milk richness and nubby texture works perfectly in tandem with the fragrant spices, and the natural sweetness of the squash makes it a perfect sugar-free treat. Eating a bowlful of this will make you feel very spoiled indeed.
So go ahead, indulge. (What? Doesn’t everyone eat squash-based porridge for breakfast?).
(“Mum, we’d be happy to eat a bowlful of this porridge for breakfast–or any time! And I don’t know about you, but romping through a cemetery sounds pretty normal to us.”)
** Whenever we have an argument (shocking, I know–but it does happen), the HH inevitably tells me I should have been a lawyer given how I can debate an issue to the bitter end. Thanks, Dad.
Millet is one of the healthiest gluten-free grains, possessing alkalizing qualities as well as whole-grain fiber and antioxidants. Combined with squash, the result is a winning combination both in the taste and health-promoting categories. This would make a lovely warm pudding for dessert, too.
Preheat oven to 350F (180C). Grease a covered casserole dish with coconut oil or spray with nonstick spray.
Place the millet, rice milk and water in a medium pot and bring to the boil. Turn off heat and add the squash, then whisk to combine well. Add remaining ingredients and stir well. Turn into the prepared casserole dish.
Cover the casserole and bake in preheated oven for 55-65 minutes, stirring once every 20 minutes or so, until most of the liquid is absorbed and the millet is very soft (if the mixture appears too dry before the millet is cooked, add a bit more rice milk and return to the oven). Stir again before serving. Makes four servings. May be frozen.
My, it feels as if it’s been a while since I’ve posted something new! Here at the DDD household, 2012 is off to a fairly slow start. I had fully intended to post this recipe last week, but was sidelined by a wiley sinus infection that has had me drinking ginger tea, irrigating my nasal passages (but only after I boil my water carefully!), and taking all manner of naturopath-prescribed herbal remedies to try to stave off the need for antibiotics. So far it’s been one sneeze forward, two sneezes back. . . I’m functioning. . . but barely.
So, since I’ve hardly cooked anything all year (heh heh), I thought I’d take y’all for a little trip down memory lane today (well, actually, more like just “a few steps down memory lane,” since we’re only heading as far back as December 25th, 2011.). It was at our Christmas dinner last year that I first concocted this recipe for Indian-spiced fava bean balls.
I don’t know about you, but it took me a long time to come round to trying the fearful fava. And it all stems from my love of popular culture. Movies, to be exact.
As far back as I can remember, I’ve been ill suited to watching scary movies–and that includes sci-fi thrillers, horror shows, shoot-em-up adventures, monster movies, etc. (My mother loved to tell the story of how, when I was 7 or 8, she had to forbid me from watching The Adams Family on TV with my sister because after just one show, I had recurrent nightmares of being at a tea party in the fictional family’s back yard, served cups brimming with ladybugs instead of liquid; I’d wake screaming). Clearly, not the best constitution for blood, guts, and gore on the big screen.
So it made sense when The Silence of the Lambsfirst came out, I had no desire to go see it. Weeks went by, and soon all my friends were buzzing about Anthony Hopkins and Jodie Foster, what great onscreen chemistry, what a twisted plot, what a genius performance of a diabolical killer, what a great, great, great movie it was, yadda yadda yadda. “Don’t be such a wimp!” they’d chide me, or “but you’ll really love the suspenseful plot twists and the mystery of it,” or, “Aw, c’mon, Ric, if you come with me I promise I’ll hold your hand through the whole thing–ya big baaaaby!! Hahahahaha!!!”.
I would have stuck to my guns, too, if not for Mr. Ranch Hand. You see, back when the movie premiered (in 1991), I had just recently re-entered the world of singledom. I’d sworn off men for the time being and had spent the previous year (or thereabouts) reading books from the library, watching videos from the library, cooking soup (very comforting) and baking (even more comforting) for my room mate and me, or sitting in our living room every evening watching my (pre-recorded) soap opera with my room mate’s two cats (roomie, on the other hand, was usually out on dates in the evenings.). So when a friend dragged me out to a jazz club one night, and I met Mr. Ranch Hand (from Calgary, Alberta, who had just moved to Toronto) and he asked me out on a date–an honest-to-goodness cowboy–how could I refuse? And–go figure–he wanted to see a movie. Which movie? Yep, you guessed it–Silence of the Lambs.
Let’s just say I didn’t hold Mr. Ranch Hand’s hand during the movie. And oh, there was no second date.
My memory did, however, become indelibly imprinted with the phrase, “I ate his liver with some fava beans and a nice chianti,” which will forever more be associated in my mind–and heart–with blood, guts, and gore. (New age math equasion: Hannibal Lecter + fava beans = blood, guts and gore.) Needless to say, I avoided fava beans thereafter. In addition, I never again slurped my food. Ever.
As a result, fava beans were put on the back burner (so to speak) as far as “new foods Ricki would like to try,” for the longest time. It wasn’t until I cooked up the Egyptian Fava Bean breakfast on this blog a couple of years ago (it was my love of all things spicy that finally convinced me) that I came to recognize the appeal of favas. And while I never tire of that particular combination of smooth, creamy beans, caramelized onions, spicy jalapeno and juicy tomato all dusted with cumin, I’ve been wondering what other dishes I might create with the formidable fava. Time to move on–and to heck with Hannibal Lecter!
I had planned to create bean balls that could be served atop a larger curry-rice dish. However, by the time I’d finished prepping all the other side dishes for our dinner and The HH had kidnapped and skinned (oops, nope, wrong memory–damn you, Hannibal Lecter!) cooked his turkey, I was too pooped to mix up the rice. Instead, I opted to top the balls with cranberry sauce in lieu of chutney. The outcome was tasty, but I could tell it hadn’t reached its full potential: the insides were a little too soft, the sauce a little too cloying
Last week, I toyed further and developed a chutney of my own, combining grape tomatoes and cranberries. The result was spectacular. These bean balls are crisp on the outside and moist on the inside, with a hearty flavor that’s not quite sweet, exactly, nor quite spicy–yet with an understated sweetness of squash alongside warming Indian spices like cumin and garam masala. The bright blood-hued scarlet condiment is at once tangy, sweet and slightly sour with its own mélange of spices to best highlight the fruitiness in the tomatoes.
In fact, the HH and I loved these little gems so much that we’ve now eaten them three more times. But please, just don’t offer me a glass of chianti to go with them.
Spiced Fava Bean Balls with Cranberry-Tomato Chutney
Compared to most other beans, favas are a truly lofty legume: measured against chickpeas, lentils, and black beans, they offer the most protein for the fewest calories (14 grams of protein per cup/240 ml, second only to lentils for protein; but lentils deliver 226 calories to fava’s mere 182). These balls make a great grain-free main course on their own, or use them to top off a rice pilaf or curry for additional protein.
2 tsp (10 ml) extra virgin olive oil, preferably organic
1 medium onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tsp (5 ml) yellow mustard seeds
1/2 tsp (2.5 ml) garam masala
1/2 tsp (2.5 ml) cumin
1/2 tsp (2.5 ml) mild curry powder
1/2 tsp (2.5 ml) smoked paprika (plain is fine, too)
1 large carrot, washed and cut in chunks (no need to peel if organic)
2 cups (480 ml) very well cooked small dried fava beans (or use one 19 oz/540 ml can, very well rinsed and drained–I did NOT use fresh [green] beans in this recipe)
1/2 cup (120 ml) packed baked squash flesh (I used butternut)
2 Tbsp (30 ml) almond butter (or use tahini or sunflower seed butter for nut free)
1/4 tsp (1 ml) fine sea salt, or to taste
Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
Heat the oil in a frypan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the mustard seeds, garam masala, cumin, curry powder and paprika and continue to cook, stirring constantly, for another 2 minutes. Remove from heat.
Meanwhile, in the bowl of a food processor, process the remaining ingredients until almost smooth (it’s okay if there are a few flecks of parsley here and there, but there should be no large chunks of carrot visible). Add the onion-garlic mixture and process again to blend. The texture will be moist, but it will be thick enough to hold its shape.
Using a small ice cream scoop or tablespoon, scoop the mixture and place on the cookie sheets. Wet your palms and roll each mound into a ball.
Bake in preheated oven for 30-40 minutes, until the exterior is dry and beginning to crisp up. The bottoms will be well browned. May be served immediately, or, for a firmer texture, make the balls ahead and store in the refrigerator overnight, then reheat. Makes about 2 dozen bean balls. May be frozen (freeze on cookie sheets, then transfer to freezer bags once solid).
This recipe is the result of my quest to do something different with my cranberries, coupled with a box of grape tomatoes on my counter begging to be used. The combination produced one of the best chutneys I’ve ever tasted; and it doubles beautifully as a jam on your morning toast or pancakes.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1/4 tsp (1 ml) fine sea salt, or more, to your taste
2 cups (480 ml) grape or cherry tomatoes, measured and then sliced in half
2 cups (480 ml) cranberries, fresh or frozen
30-40 drops plain stevia liquid, to your taste (it should be sweet but still tangy)
In a medium sized heavy bottomed pot, heat the olive oil over medium heat. Add the onion, coconut sugar and vinegar and cook, stirring frequently, until the onion is very soft and translucent, 7-10 minutes. Add the ginger and mustard seeds and cook another 2 minutes, stirring constantly.
Add all remaining ingredients except for the stevia and stir well to combine. Lower heat to simmer, cover the pot, and cook, stirring occasionally, until the cranberries and tomatoes are very soft and most of the cranberries have popped, 20-25 minutes.
Add stevia and adjust for sweetness. Store in a clean jar in the refrigerator for up to 10 days. Makes about 2 cups (480 ml).
Well, hellooooo, New Year! It’s the first full week of 2012, and before I get to anything else, let me start this post by announcing a giveaway winner! (Every year should start with prizes, don’t you think?).
As I mentioned last time, I’ve decided to clear my diet of some of the more recently-returned ingredients (such as flours and some sweeteners), so I’m joining up with Meghan Telpner’s Fab Uplift Detox, an eight-day whole foods regimen that works perfectly with my food philosophy. I’m so pleased with the program as an introduction to a clean, whole-foods way of eating that I was delighted when Meghan offered a free spot for one of you, too!
So, who will be coming along with us? The winner is. . . .
NUMBER 34, SARA!!
Here’s Sara’s comment: “What a great opportunity to start the year on the right track. I would love to join the detox program as it is a great next step on my journey to eat a more plant based diet. I have wanted to do a detox and have not known where to start.”
Well, Sara, now you’ll know! Congratulations. Please email me asap so Meghan can get your info package to you!
And if you’re looking for more healthy living inspiration, please do check out the new blog event, ”New Year, New You” event hosted by Hallie from Daily Bites and Lexie from Lexie’s Kitchen. I’m delighted to be participating!
The aim of the event is to inspire you ”to make and sustain healthy changes by taking small but meaningful steps,” whether they relate to food, exercise, dealing with stress, or other factors that will contribute to a healthy life. I’ll be posting on January 19th, along with a few other bloggers that day. And did I mention that there will be giveaways? For full details, check Hallie’s kickoff post.
Now, as for Wellness Weekend, all I can say is that your submissions from last week got 2012 off to a roaring start! Thanks, everyone, for supporting WW as you do–I’m looking forward to seeing what you all cook up this year!
Here are some featured recipes from last week, based on the theme, ”Soup’s On!” There were four soup entries last week:
Creamy Spinach Soup from Hobby and More. Healthy spinach made slightly spicy, slighty sweet and creamy. Great way to warm up!
Kale and Lentil Soup from Pain-Free Pregnancy. Another super green (kale), this time paired with lentils in a tomato base. Hearty and warming!
Bharati Masala Miso Soup from Healthy Kitschy Vegan. Fusion cuisine at its best–a warming miso broth filled with cauliflower and Indian spices.
Pear and Parsnip Soup from Spoonopolis. It may sound like an odd combination, but this is one pear-ing (groan) I’ve tried myself, and it works beautifully, for one delicious soup.
Readers’ Choice, Savory: Raw Cauliflower Tabbouleh Dolmas from Farmers Market Vegan. I’m a huge fan of rice in grape leaves, so I can’t wait to try this one using cauliflower.
PLEASE NOTE: Wellness Weekend submissions should link to a blog post from within the previous week. If you’d like to re-post an older recipe, that works, too. Please read the guidelines before linking up!
* * * * * * * * * * * *
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Can it really be the last weekend of the YEAR?! After last’s week’s Holiday Edition, I’m pleased to present you with our final Wellness Weekend event–the one that spans right into 2012!
And so, as we make our way out of 2011 (in our case, blanketed in snow, which arrived yesterday–sniff, boo hoo!), I wish you all a stellar end to the year. I can’t tell you all how much I appreciate your support each week, not only for this event (and I’m thrilled with the great response to it so far!), but for DDD in general, its recipes, ACD-related information, and, of course, The Girls’ musings.
I love hearing from you, whether in comments, by email, on Facebook, twitter or Pinterest–so please keep those comments, questions and reactions coming! I can’t wait to see what 2012 holds for all of us.
Here’s to another year together on DDD!
Hugs,
Ricki xo
And now, for last week’s highlighted recipes. . . .based on the theme, “made for sharing”:
Celery and Chestnut Soup from Green Gourmet Giraffe. I was never a fan of chestnuts until I made my own soup with them last year–and now this soup sounds totally dreamy to me!
Readers’ Choice, Sweet: Healthy Chocolate Truffles from Healthy Kitschy Vegan. With over 120 clicks on the linky, Danni’s easy raw truffles were clearly your top choice in this category last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Hope you all had a fantastic holiday! Over here in the DDD household, we’ve had a wonderful time the past few days, what with the HH on holidays between Christmas and New Year’s.
(“Yes, Mum, we’ve loved it, too! It’s great to have those extra trail-walks. . . and play time. . . and. . . ooh, whatever that yummy food is called! Um. . . do you think I could have some more of that stuff?”)
After scrambling at a cougar’s pace (that would be the feline kind, not the Courtney-Cox kind) the last few weeks to complete my work at the college (ie, marking last-minute assignments and over 170 exams within the space of 4 days); keep up with writing commitments; and buy gifts for my loved ones (then wrap and give said gifts to their intended recipients)–on Christmas Eve, finally, I began to unwind, think about some serious chillaxing, and prepare for a fabulous festive feast (including triple alliteration, no less).
“Yeah, Mum, chillaxing is great this time of year! I’m feeling toasty warm over here by the fireplace. Oh, and by the way, I’m happy to help with leftovers. . . you know what I’m talking about.”
This year, the HH announced once again that he would like a tradtional turkey dinner. As regular readers of this blog likely know, my honey is a devoted carnivore. Most days, this state of affairs presents no problem at all: we coexist peacefully; he eats his meat at lunch time, or orders off restaurant menus when we dine out; or he cooks his own steaks or hamburgers and consumes my dinner as his side dish. (For a good description of how another vegan-omni couple works it out in a similar way, see JL’s recent post). A huge turkey, however, is another matter entirely.
“Yeah–turkey–that’s what it’s called! So, did I hear you say, ‘turkey,’ Mum?”
One thing I love about the HH is his full acceptance of me–quirks, blemishes, and all, including aspects of myself that even I find difficult to tolerate. Neurotic tirades about germs, disease, airplanes, strange noises in the house at night, having to wash the dishes just so–et cetera–are all met with (mostly) patient, even responses or calm rebuttals. In the nearly-15 years we’ve been together, my sweetie has witnessed my physical proportions vacillate wildly a half dozen times, bouncing between an initially svelte, mini skirted physique to that of an engorged beach ball (nearly 200 pounds at the height of my candida woes in 2009). And not once–not even in a whisper–has he ever uttered a negative word about my weight, acted less affectionate, or suggested that I might like to go on a diet.
And so, on Christmas Day, after sleeping in and chasing the lethargy with a shot of coffee (the HH) and matcha tea (moi), we opened our presents in front of the fireplace. And then the HH got to work cooking his turkey.
After he popped it in the oven, he played sous-chef for me, chopping veggies, sautéing onions, slicing potatoes and trimming brussels sprouts.
[Perfect gluten-free stuffing waiting to go into the oven.]
The rest of the day was spent alternately sipping warm apple cider drink (me, courtesy of Lexie). . . .
["That's pretty nice music, Mum! Perfect for listening while waiting for more turkey. . . "]
Throughout the day as we reclined and prepped, we snacked intermittently on this cranberry-crusted cashew goat-cheese log I’d made (simply whir about half of them in a blender to create a paste, then mix with the remaining whole berries and press the mess into your cheese; bake at 250F/120 C for 20 minutes to set). Heavenly!
[Cranberry-Crusted Cashew Goat Cheese on oat crackers. . . almost made me forget about the meal!]
My final menu included Fava Bean Balls (I loved the flavor but not the texture–I’ll keep working on it and post the recipe once I perfect it) with Apple-Cranberry Sauce; Creamy Whipped Kabocha (processed with soaked raw cashews and a splash of lemon juice for a sour-cream effect); Scalloped Potatoes adapted from Alta’s recipe; our favorite brussels sprouts; gluten-free stuffing (loosely based on this recipe); and onion gravy. It was an incredible, indulgent, celebratory meal, and we relished every bite. In fact, I even enjoyed it again the next day for lunch:
The HH savored his turkey, too, alongside all the same sides as me. And because it was far too much for the HH alone, he shared amply with The Girls, who, it seemed to me, reacted much the way Marilyn Monroe did to a moving camera, or William S Burroughs did to a bag of cocaine on the table, or a gas stovetop element does to a lit match. In fact, I’d say that Chaser still gets that “crazy eye” look any time someone utters the word, “turkey.”
["What? What's that you say? Oh, no, Mum, you're totally wrong about that. No way, Mum. Oh, I can stop any time I want. Really. No problem. No worries. It's just that I like turkey. I choose to eat turkey. I mean. . . hey, by the way, is there any more? I mean, I wouldn't mind some turkey. . . I'd actually love a little turkey. . . just a little. . . just one piece. . . . "]
For dessert, I attempted my very first Sticky Toffee Pudding, combining recipes from both Angela and Lexie. The result was a thick, dense, spiced cake rendered gooey and sticky from soaking in toffee sauce, with a hefty scoop of Caramel Ice Cream alongside, also doused in more sauce (sorry, no photo–we lapped it up pretty quickly). While The HH loved the dessert, I would have been happier with just the ice cream and sauce.
By this morning, I was ready to revert to lighter fare and more of my regular routine. Ever since you all weighed in on what you’d like to see here, I’ve also been thinking about quicker, easier dishes for the Flash in the Pan series of recipes.
This breakfast is a hybrid of a classic chia pudding and a breakfast smoothie. It can be prepared the night before and left in the fridge to soften and plump up overnight. The pudding combines some of my favorite smoothie ingredients (rice protein powder, avocado, rice milk, cacao) with the texture of a pudding, resulting in a high-protein, high Omega-3 meal-in-a-bowl that provides a whole host of other health benefits as well. Pillowy soft, luxuriously creamy and rich tasting, this breakfast is a quick way to acquire a full serving of protein in what tastes like a dessert. It’s a great way to use up those ripe avocados on your countertop, too.
I can’t think of a better way to cap off the holiday feasting. Can you?
“Well, Mum, if you really want to know, I’s say that another slice of that turkey would do just fine. . . but chances aren’t looking too good at the moment. I may as well just give up on it for now. . . *Sigh*.”
And finally. . . your opinion, please!
I loved learning what you’d like to see on the blog in 2012 (and please feel free to keep those ideas coming in the comments!). For now, I’ve got a more immediate question for y’all (I already asked this one on Facebook, so if you answered there, thanks!): The HH and I have been invited to the home of a friend of a friend for a New Year’s Eve bash. All I know about this gent is that he’s a true gourmet who loves to cook and eat. I’ve been asked to bring a sweet treat and am considering the following three (note that they’re not ACD friendly or gluten free–but then again, these are for a crowd of conventional eaters).
A great no-cook, prepare-ahead breakfast that you can pack up and bring to the office for those mornings you have no time for a nourishing meal as you rush out the door. It makes a great light lunch, too, alongside a crisp, fresh salad.
Place everything but the chia seeds in a strong blender and blend until perfectly smooth. Pour into a container and stir in the chia seeds. Allow to sit for 5 minutes, then stir again to ensure that all the seeds are submerged. Cover and let sit in the refrigerator overnight. Stir again before serving. Makes 2 servings. Will keep, covered, in the refrigerator for up to 3 days.
Holiday time is here! After waiting patiently throughout the year, this week people will celebrate Christmas and continue to celebrate Hanukkah. (Have you got all your shopping done yet? Me, neither).
It may be a cliché to say it, but blogging has truly changed my life, and I am so thankful that you’ve chosen to spend a bit of your precious time with me here during the past year. Thank you!
Happy holidays to each and every one of you. I look forward to sharing more great food, health information, stories and comments from The Girls over the next year!
And while I’m sure everyone is insanely busy with their own holiday celebrations, I decided to go ahead with Wellness Weekend this week just in case you have the chance to share some of your festive meals with everyone here. I loved seeing all your entries from last week, with so many already in the holiday spirit!
Enjoy your time with friends and family, and have a great holiday season!
xo Ricki
Some highlights from last week, based on the theme of “holiday veggies”:
Readers’ Choice, Savory: Low Fat Hummus from Healthy Kitschy Vegan. Wonderfully spiced, with a secret ingredient and no oil!
Readers’ Choice, Sweet: Black Bean Chocolate Mint Cookies from Janet at The Taste Space. I just posted my own version of these, so I can attest that they’re yummy!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
But a short intro doesn’t mean YOU skimped in any way in 
