Another Thursday evening, another Wellness Weekend! Time flies, doesn’t it? Well, you all stepped up to the plate last week with some mouthwatering sugar-free, whole foods, healthy and vegan recipes! Can’t wait to see what you bring to the table this week.
For those of you who were at Nourished (or even those who weren’t!), Cara from Cara’s Cravings has posted her presentation notes–check out her Food Photography tips!
The Blender Girl’s amazing KitchenAid Stand Mixer giveaway continues throughout the month! Each day features a new recipe using a stand mixer, and another chance to win! Hop on over to Tess’s blog to see today’s recipe and submit your entry.
This Week’s Highlighted Recipes:
I seem to have fallen in love with potatoes again recently. So here’s to one of everyone’s favorite vegetables:
Heavenly Hash Browns from Gluten Free Easily. I thought I was a hash brown aficionado until I saw this recipe!
Readers’ Choice, Savory: Everyday Sandwich Bread from Hobby and More. This whole wheat loaf is just gorgeous–if you eat gluten, this would be a fantastic choice for homemade bread!
Thank youto 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:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following 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. 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.
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!
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 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
If I ever found myself as a finalist in the Miss Universe Pageant and the tie-breaking “interview” question they asked me was, “If you were stuck on a desert island and could have only one foodstuff, what would it be?”–well, I think it’s pretty obvious that I’d answer, “Chocolate.” (Let’s overlook, for the moment, that I would obviously never actually find myself in that situation; I mean, I can barely stand up in heels, let alone sashay across a stage in them. How would I ever make it through the evening gown competition?).
Or, do you remember that story from last winter: a young woman survived for 9 days in her snowbound car by drinking melted snow and portioning out her two chocolate bars to last the entire nine days? Uh-huh. Well, I think we all know that if I ever found myself in that situation, I’d be a certain goner: I’d scarf down both bars within a couple of hours, then slowly perish during the following eight days (not to mention the fact that I’d freak out about being stuck under 60 CENTIMETERS (24 inches) OF SNOW, alone in my car on a deserted road in the middle of nowhere. And then how on earth would I make it on time to the Miss Universe pageant?).
When I was an undergraduate at the University of Windsor, I worked part-time as a cashier in the residence cafeteria, where I became friends with one of the other student cashiers who, it turned out, also originally hailed from Montreal. Ultimately, our city of origin was really the only thing we had in common: Ms. Québecoise was about 3 inches taller than I, naturally lithe and slim (and yet buxom), with thick, jet-black hair that feathered and bobbed as she glided through a room, like palm fronds lifted by a gentle breeze. (Come to think of it, SHE would have made a great contestant for the Miss Universe Pageant). She’d already gone through several boyfriends at a time when I’d not yet met my first, and I yearned to be as worldly as she, with her own own apartment and car.
Apart from her powder blue Ford Escort and her always immaculate one-bedroom/one-bath, what struck me most about Ms. Q was that she consumed chocolate, every. single. day. No matter when I dropped over for coffee or a study session, I’d invariably spy a partially eaten chocolate bar lazing on the counter. Ms Q once confessed that she couldn’t fall asleep unless she’d savored her square of chocolate before bed. Yet somehow, it didn’t seem to affect her in any negative way. (Years later, I attempted to reproduce that practice of “one square a day.” That was December 2008, and, unfortunately, my “one square” turned out to be about a foot (30 cm) by one foot. . . more like a “one square of chocolate, continuously, all day long” practice. A short leap from that to full-blown candida, and well, here we are today.)
Accordingly, I tend to ration my chocolate consumption a little more these days, aiming for no more than one two (moderate) servings per week of either cacao-based treats or those made from unsweetened chocolate (my own sweeteners added). And I strive to create sweets that provide a sense of indulgence without spiking blood sugar levels or encouraging candida to proliferate.
That’s why I love these little gems, inspired by a recent recipe from my friend Andrea Nakayama (with whom I recently taught the Sweet Victory sugar detox course). A while back Andrea introduced her Nakayummies to the world: a combination of cacao, cocoa butter, coconut oil and honey. A couple of weeks ago, she posted a non-chocolate version, with ground up goji berries as the base flavor, complemented by fresh orange zest. I was intrigued and decided to unite those separate ideas and create a goji-chocolate confection. Since the anti-candida diet doesn’t allow oranges, and since I recently received some of the new Orange NuNaturals stevia to sample, I decided to throw caution to the winds and add some of it to the recipe as well.
Once firm, these bites provide a glassy, supremely smooth texture of real chocolate in the initial bite, then progress to a hint of chewiness in the finish–like a touch of toffee rounding out each bite (courtesy of the ground gojis). The citrus melds perfectly with the fruity gojis and cacao. I am betting you will love these, too.
Now, of course I’d never advocate consuming chocolate every day (because then how would I ever fit into my swimsuit for the Swimsuit competion?). But if it turns out that you do. . . .well, keep in mind that chocolate contains a wealth of heart-healthy flavonoids. And that these bites are actually very small. And that the only sweetness is from the fruit and (zero-calorie) stevia. In other words, these treats are actually good for you.
Just sayin’.
Orange-Goji Chocolates
Suitable for Anti-Candida Diet (ACD) Stage 3 and beyond
I’ve used raw cacao in this recipe even though it’s not technically a raw chocolate because I find that cacao has a fruiter, less bitter flavor than regular cocoa powder. However, if you’re okay with regular sweeteners, feel free to use cocoa and add a bit of maple syrup or other sweetener as well.
2 Tbsp (30 ml) dried goji berries (the dryer and harder, the better for this recipe; soft ones will not work as well)
25-40 drops NuNaturals orange stevia liquid, to your taste (plain or vanilla would work too)
In a small, heavy bottomed pot over low heat, gently melt the coconut oil and cashew butter; whisk until smooth. Blend in the stevia and set aside.
Place the goji berries, cacao powder and salt in a coffee grinder and grind until the gojis are powdered (there shouldn’t be any pieces of goji visible). Add the powdered mixture to the pot and whisk until smooth and well combined.
Pour the mixture into mini silicone muffin cups or candy molds. Refrigerate until firm, at least 30 minutes. Makes 6-7 candies. Will keep, covered in the refrigerator, up to. . . gee, I have no idea, since I ate them all within 24 hours. . . but I’m guessing a week.
For a fancier candy, place 2-3 whole goji berries in each muffin cup before adding the melted chocolate mixture (see middle chocolate in photos above).
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Greetings, Wellness Weekenders! Here we are with another collection of healthy, sugar-free, whole foods recipes for your browsing pleasure! Last week’s selection was stellar–so many AMAZING springtime foods and sugar-free sweets–I want to make them all!
The weather here in the Toronto area has been all over the map–one day it’s summer, the next it’s earmuffs-and-scarf weather. But I’m not complaining–we haven’t seen a speck of snow since February! All this sunshine has me in the mood for fresh foods, smoothies and creamy, cool desserts. You?
Newsy Tidbits
Nourished was a phenomenal success! Kudos to Amy and Jen for putting together one knock-out conference. If you’re interested in a recap, I wrote one here. There’s also this one from Fran, this one from Alyssa, this one from Melanie, this one from Candice, this one from Alison and this one from Betsy. Let me know if you find others!
Heather at Gluten Free Cat has a list of 10 useful questions to ask when dining out gluten free on Thriving with Celiac. Many of these can be applied to pretty much any special diet. (And watch out for Heather’s series on dining gluten free!).
The Blender Girl’s amazing KitchenAid Stand Mixer giveaway continues throughout the month! Each day features a new recipe using a stand mixer, and another chance to win! Hop on over to Tess’s blog to see today’s recipe and submit your entry.
There were so many amazing dessert recipes in last week’s event that I decided to go with a savory theme this week. Here are some of my top picks:
Hummus with Pomegranate from Emma’s Kitchen. This pairing of hummus with juicy, tart pomegranate seems like an ideal flavor mix to me! Hop over to check it out welcome Emma as a first-time contributor to Wellness Weekend!
Vegan Grilled UnCheese Sandwich from Healthy Kitschy Vegan. Not your typical vegan “grilled cheese,” this version sounds terrific!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Butternut Squash Mac N’ Cheese from Gluten Free Pantry. I love this recipe! As Laura says in her post, it’s “bursting with flavor.” And looks so creamy!
Readers’ Choice, Sweet: Black Bean Fudge from Whole New Mom. Adrienne’s version of this classic recipe really rocked–with more than 175 clicks already, and counting!
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:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following 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. 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.
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!
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 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
And n0w. . . what have you been cooking up lately? Please share!
Some decisions in life are just no-brainers. Did I wish to get a second dog after Elsie? Uh-huh. Should I move in with the HH? Duh. Do I present at Nourished when asked? Uh, yeah. Will I accept when Ellen finally invites me onto her show? OF COURSE I WILL!! And when Casey of KitchenPLAY emails to see if I’d like to be part of the “Build a Better Salad” event featuring olives and olive oil, do I agree to create a recipe and blog about it? Well–talk about a no-brainer!
To read more about this event and to see my recipe, click here.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
[Post-presentations with (left to right) Cara of Cara's Cravings and Amy of Simply Sugar and Gluten Free (one of the two Wonder Women behind the conference!), and me. We're thrilled to finally meet each other in person!]
I couldn’t let the weekend go by without posting a quick recap of my time at Nourished, the very first food bloggers’ conference for all of us on special diets–gluten free, dairy free, vegan, SCD, low amine, FODMAP, and any other specialty diet you can think of. And the conference was a smashing success! I left feeling uplifted, educated inspired, and–in every sense of the word, Nourished.
I can’t thank Amy and Jen enough for inviting me to be part of this incredible event and for everything they did to make it as amazing as it was. Many thanks also go out to everyone who attended (many of you from far and wide!), to all of you who sat in on my presentation and let me know what you thought of it, to each and every one of you who came over and said “hello” (it was SO great to meet so many of you in person!!) and all the nice folks who fed us such great gluten-free food all weekend!
One huge lesson I learned on a personal level is I absolutely need to get myself a laptop computer! Even worse, I don’t have a smart phone and I don’t text message (yes, I know–I am, like, 114 years old). As a result, I was virtually offline for 2 days. Not a great idea when you are at a food bloggers’ conference! I wish I’d been quicker on the draw with my trusty point-and-shoot to capture the hoards of audience members all tweeting away on their laptops and phones. Very impressive! In the end, I was so overwhelmed by all the happenings that I forgot to take very many photos. But I will share them all here with you!
[We vegans were well-nourished throughout the event, too! A huge number of sponsors provided snacks and food throughout, like this buffet lunch. My meal: a big mound of hummus, carrot-cucumber salad, Mediterranean salad, and two of the most amazing lentil-chickpea flour flatbreads I've ever tasted, topped with coconut chutney. YUM!]
Receiving a bag of almond flour from Jenilyn–one of the most thoughtful gestures I’ve ever encountered! I can’t believe you lugged it all the way to the conference!! Thanks again, so much, for the gift, Jenilyn xo
Spending a laugh-filled dinner with many of the folks mentioned above
Actually presenting at the conference (I talked about attracting and retaining a mainstream audience for your specialty blog). Thanks once again to Katie for all her hard work in setting it up–I am so techno-challenged!
Chatting with the local CBS Affiliate station about gluten free eating–stay tuned for their piece on the rise of Gluten Free!
Finding actual FOOD that I could eat at a conference!! Of course, I brought along some of my own travel-friendly foods, just in case. But there were vegan options aplenty, including a huge, fully packed swag bag of samples from all the sponsors, and surprise snack-packs of Cybele’s new line of allrgy-friendly cookies in our final session (vegan but not sugar free–though the HH scarfed them down pretty darned quickly when I offered them to him later on).
A gorgeous hotel room that was large even by the HH’s standards (not always easy when you’re 6’1″ tall). Everything was comfy, gorgeous and plush. We felt extremely spoiled!!
Traveling Porter Airlines–the easiest, most streamlined, organized and hassle-free air travel on the continent (The HH and I love Porter–and no, I don’t know anyone who works there!).
Sessions provided all kinds of information about blogging for special diets and how to improve the quality of your blog overall.The energy and enthusiasm at the event was palpable. Food bloggers are the best, aren’t they?
I’m already scheming to figure out how I can make it to the next one, coming up in September in Dallas. I can only imagine that Nourished will continue to grow and quickly become one of the top-drawing conferences in the foodie community.
Kudos to both Jen and Amy for a fun, jam-packed, spectacular, and incredibly memorable event. I’m still floating on the energy and buzz from the day. And for those of you lucky enough to have stayed in the area for the Gluten Free Expo, all I can say is, “wish I were there!”
“Mum, glad you’re home and everything, but you could have stayed for that Expo–no rush to get home! We were having a blast with our furry cousins at your friends PR Queen and Eternal Optimist’s houses. And being a guest means we get offered treats more liberally–so we felt nourished, too!”
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
[High-protein, vegan and gluten-free pancakes made with buckwheat groats and almond butter]
Now that we’re approaching the end of our semester at the college where I teach, seems everyone has studying and exams on the brain. So I figured this would be an ideal time to present you with a little DDD pop quiz:
Q. If we eliminate chocolate, what is Ricki’s favorite food to eat?
[I know: that's like saying, "If we eliminate air, what is your favorite thing to breathe?" But indulge me here.]
Think you know? I’ll give you a hint:
A. Pancakes.
(Darn! Guess I’d never make it as a contestant on Secret Word.)
I adore pancakes. They are the perfect breakfast food, whether sweet or savory. (Of course, if you choose sweet, be sure to top them with some melty, oozy, drippy chocolate or butterscotch nut butter, perhaps some homemade fruit preserves, or, if you’re really fancy, coconut whipped cream and fresh fruit.). Pancakes are quick, easy, and–as their name suggests–cake-like! What could possibly be better?
But most people think of pancakes as “weekend food.” Like most of us, when I wake up on weekday mornings, I’m not exactly in the mood to cook something. I’m running around trying to get showered, dressed, packed for school, or out to the gym. My articulation skills aren’t yet at their full running speed, either.
(Typical morning conversation in the DDD household:
HH [Standing at the front door]: “Okay, I’m going to wake the pearls for a talk!”
Ricki [Barely out of bed. Yells down the stairs.]: Whaaaaat? Sorry, I couldn’t hear you!
HH [Yelling up from the front door]: “I’m going to TAKE the GIRLS for a WALK!”
Ricki: Okay! Grab a gun and I’ll see you when you get smacked!”
HH [Yelling]: Whaaaaaaaat?
Ricki [Yelling]: I said, ‘Okay! Have FUN and I’ll see you when you get BACK’!)
Then, while the HH proceeds to take The Girls for their AM perambulation, I stumble about the bedroom, bathroom, and down to the kitchen, thankful that I don’t have to speak aloud again for the next 20-25 minutes. By that time, I’ve either exercised, had some matcha tea, or showered, all three of which stimulate my synapses sufficiently that I can speak (relatively) articulately once more.
[Variation with quinoa and tahini]
No matter what my schedule (or garbled speech), I ensure that I eat breakast every day. (Not a hardship, considering that my appetite makes itself known pretty much whenever I’m awake–which includes those times when I get up in the middle of the night for a bathroom break). Given the frenetic morning schedule, however, weekeday breakfasts are, perforce, quick and easy. Sometimes I’ve got leftover porridge or quizza at the ready, so I just heat and eat. Other days, with nothing prepared in advance, I throw together a quick smoothie.
And then, there are the magical days when I concoct something like these pancakes: so quick and so simple that they barely merit the term, “cooking.”
On six mornings over the past two weeks, I’ve eaten a variation of these griddle cakes for breakfast. There’s something irresistibly appealing about them–even if I can’t quite articulate exactly what it is. Is it the fact that an entire, freshly cooked, hot breakfast can be ready in less than 15 minutes? That this produces exactly one major serving (so major, in fact, that you won’t be hungry again until late afternoon)? That the protein content here is a whopping 21.5 grams and the fiber is 10.2 grams (41% of your daily requirement)?? Or that the texture and taste are so unusual, so idiosyncratic, so. . . singular, that eating these makes you feel like a rebellious teenager again, boldly asserting your individuality?
Light in texture while still remaining moist inside, these hotcakes are not like your typical dry pancakes, either. I wouldn’t quite call them “cakelike,” but they’re not exactly as dense as savory patties, either. Their texture is closest to a well-browned griddle cake with a dense, moist, muffin-like interior; substantial without being too heavy. And I just adore them.
As for flavor, depending on which grain or nut butter you use, you’ll find yourself savoring a neutral or slightly nutty pancake with just a whisper of cinnamon. If you’d like to jazz up the spices, feel free to add cardamon and cloves for a chai-like vibe. I loved the combination with some melted Walco-Nut butter, but walnut-cacao nib butter was also splendid; I bet coconut, chopped nuts, or other add-ins would work well, too.
The other morning, after the HH returned from his walk with The Girls, I was already sitting at the table enjoying one of these treats when he walked in.
“Hey, I bet I still have time to eat one of those,” he said as he glanced toward my plate.
“What?” I yelled back. “Sorry, I couldn’t hear you.”
(Shhh–don’t tell the HH. That time, I had actually heard him just fine. It’s just that I didn’t want to share).
“Don’t worry, Mum, we won’t tell Dad. And we won’t tell him that you gave us each a little piece of pancake once he went upstairs to shower, either.”
Quick and Easy, High-Protein Single Serve Breakfast Pancakes
Suitable for Anti-Candida Diet (ACD), all stages
What makes these pancakes great is how easily you can switch up the main grain or nut/seed butter. I’ve made them with buckwheat (my favorite), quino and amaranth; and used smooth almond butter, sunflower seed butter, and tahini (my favorite) in the wet ingredients. Just keep in mind that your protein content will change depending on which you use (quinoa is the highest protein “grain”).
Place the buckwheat groats, protein powder, chia seeds, flax seeds, cinnamon, ginger, salt and baking powder in a coffee grinder and grind until powdered.
In a small bowl, whisk together the tahini, milk, vanilla and stevia. Add the dry ingredients to the bowl and stir until combined (it will be thick and sticky).
Heat a nonstick frypan over medium heat and spray with nonstick spray. Divide the dough in two parts and spread out on the pan to create two pancakes that are about 1/4 inch (.5 cm) thick. You will have to press down with the spatula, as the mixture won’t spread on its own.
Cook about 5 minutes on one side, until the bottom is browned. Flip gently and continue to cook until the other side is also browned, another 4-5 minutes. Remove to a plate and EAT! With buckwheat groats and tahini, makes one serving of 287 calories, with 21.5 g protein and 10.2 grams fiber. May be frozen.
And be sure to check out Tess Masters’ KitchenAid giveaway series today–she’s sharing my recipe for healthy Chocolate “Buttercream” Frosting! (vegan, gluten free, sugar free, nut free, dairy free. . . and yes, delish!). If you haven’t entered yet, hop on over and enter now!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Happy Thursday, Wellness Weekenders! Hope your transition to April (what? already??) has been a smooth one. Over here in the DDD household, we don’t “do” April Fool’s, so all is still calm and peaceful.
(“What do you mean, Mum? Chaser does April Fool’s. She also does May Fool’s, June Fool’s, July Fool’s, August-–”
“Aw, c’mon, Elsie. You know that’s just my naturally exuberant personality.Better be nice to me or you might just see MY face up there on that logo next week.“).
Whatever the month, we had a slew of great recipes–as usual–from all of YOU--last week! With Easter and Passover both this weekend, I’m looking forward to lots of holiday-themed dishes along with all the regular fare this week.
Newsy Tidbits
It’s almost time for Nourished! The only food blogger conference for all special diet bloggers–not just gluten-free–takes place next Friday, April 13th! I’ll be wrapping up my presentation details, prepping some travel food and packing my bags over the coming week. Have you got your ticket yet? Hope to see you there!
Shirley’s got a great giveaway for Enjoy Life Chocolate Chips--she’s giving away SIX BAGS to ONE READER! Giveaway closes tomorrow, Friday, April 6–so hop on over to Shirley’s blog and enter!
The Blissful Chef is giving away a Silpat mat for your baking and cooking pleasure! Details here.
I didn’t publish a holiday roundup for Easter/Passover this year, but you can check out these other bloggers’ roundups, and previous DDD versions:
Alta at Tasty Eats at Home has this roundup full of healthy recipes (some vegan)
This week, I decided to focus on bloggers who are new to Wellness Weekends. So how about a warm welcome (sounds like I’m introducing a standup comic or something) to these fine folks:
Chocolate Avocado Banana Pudding from Sensual Appeal. Kammie is a new blogger whose blog is filled with healthy, yummy food and gorgeous photos, like these!
Readers’ Choice, Sweet: Raw Vegan Chocolate Brownie Bites from Wayfaring Chocolate. Hannah does it again. . . this gal knows her raw balls, all right!
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:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following 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. 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.
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!
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 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
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Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Before I begin this review–and in the spirit of full disclosure–I must confess to you all that my opinions in this blog post are biased.
No, not because I was paid to do this review (which I wasn’t); not because I received a free copy of the book (which I did); and not because I was asked to write something specific by the publishers (which I wasn’t). No, it’s because my own personal views of the author and her work have undoubtedly influenced what I will write here.
You see, ever since I first discovered the cookbooks of Nava Atlas (classics like Vegetariana; or Vegan Express; or Vegan Soups and Hearty Stews) , I’ve been in love with her recipes. They tend to embody “my” kind of food: mostly whole foods, lots of comfort-food dishes, innovative and interesting combinations of flavors, textures, spices and herbs. Good, hearty fare.
And while we’re on the topic of true confessions, let me also admit that when I find myself with a bunch of unassigned broccoli in my fridge, or a few lone kiwis in the fruit bowl, or a butternut squash lingering on the counter, it’s to Atlas’s books that I turn first to see what she’ll offer. I have never made a Nava Atlas recipe that didn’t work according to directions; and I’ve never made a Nava Atlas recipe that I didn’t like.
So, with that declaration off my chest (whew!), and both Easter and Passover just around the corner, I’ll move right to my review of the book. And I’m sure it will be no surprise to learn that I think highly of this one, too.
As it turns out, most of us do judge a book by its cover, and Vegan Holiday Kitchenis a visually beautiful book. Warm, earthy tones and opulent gilt edging grace its cover (along with a show-stopping photo by Susan Voisin–she of Fat Free Vegan fame–whose photos also occupy the interior of the book). The exceptional production values are evident throughout, from paper that’s thick and sturdy, to text that’s easy to read, to additional tips and notes and winsome line drawings (which I assume are Atlas’s own–the woman is also a talented visual artist) on chapter headers. Recipes are written in an easy-to-follow, clear and concise style, each one indicating specific dietary restrictions for which it is suitable.
The introduction offers various useful tips on how to navigate the holiday season as a vegan who may be strapped for time, invited to an omnivorous celebration, hosting an event, or wishing to make certain dishes ahead of time (while not Atlas’s preference, she does include a few pointers nonetheless).
Chapters cover all major holidays such as Thanksgiving; Christmas (and the attendant holiday season in general); Jewish holidays (Passover, Rosh Hashanah and Hanukkah); Independence Day and Summer Entertaining (applicable to any summer holiday); and an entire chapter on Brunches, Appetizers and Potluck Dishes (for which this brunch lover was very grateful). Each chapter begins with an entertaining and informative section that discusses the holiday and how it can be adapted as a vegan celebration.
The first recipe I made may well be the most famous from the book (at least, I keep seeing photos of it floating around the blogosphere): the Red Quinoa Pilaf with Kale and Corn. Deceptively simple to put together, this is a filling, warming and satisfying dish highlighted by an unusual pairing of rosemary and cumin. I took Atlas’s advice and added beans to convert the side dish to a main meal. The smoky roasted peppers complemented the sweet, juicy pop of corn kernels and firm bite of kale in each mouthful. This would make a wonderful autumn or winter dish for any occasion.
Next up was the Squash, Sweet Potato and Corn Chowder. Initially, I chose this soup as a vehicle to use up the rest the bag of organic corn I’d purchased for the pilaf (and since I love sweet potatoes beyond measure, I’m happy to eat themanywhichway). Upon reading the recipe (which combines butternut squash along with the sweet potato in a slightly sweet, slightly chunky soup), I was concerned that the spices might prove too strong for the delicate flavors of the vegetables. But once the soup simmered according to instructions, it softened and developed a perfectly smooth and subtle flavor with a great savory undertone. The HH had nothing but praise for this one and made me promise to make it again.
Finally, I turned to the Spectacular Spring Salad. With my recent decision to cut back a bit on grains, I’ve been enjoying a variety of salads, most of them featuring my favorite green, kale, as the base. Since we don’t regularly consume the bitter greens in this salad (watercress, arugula and radicchio), it seemed like a good choice. Combined with more common ingredients such as radishes, avocado and carrots, it was, indeed, a spectacular tangle with greens, sprouts and seeds. Tossed with a simple, fresh dressing, it created a perfect first course.
On my list of recipes still to try are Moroccan-Flavored Tofu with Apricots and Olives; Corn Fritters with Cilantro Sauce; Watermelon and Peach Gazpacho; White Bean and Sun-dried Tomato Pate; Sweet Potato-Poppyseed Coleslaw; and Rice and Pecan Stuffed Squash. But honestly, this list is bound only by my dietary restrictions; if I could eat mushrooms, or gluten (some of the recipes for desserts look divine), or maple syrup, well–I’d likely have tagged every single recipe in the book.
I may be biased, but if you’re heading into the holidays next week still looking for menu options; or if you’ve invited someone at your table to whom you’d like to give a worthwhile gift; or if you’re planning ahead for warm weather Bar-B-Q’s and brunches–well, get yourself to the closest bookstore buy Vegan Holiday Kitchen. I know that, like Atlas’s other books in my collection, this one is destined to be my go-to source any time I’m planning a special occasion meal.
Spectacular Spring Salad from Vegan Holiday Kitchen (reprinted with permission by the author)
Suitable for the anti-candida diet, all stages
1 bunch watercress leaves
2 good handfuls baby arugula
1/2 head radicchio, thinly sliced
1 cup (240 ml) baby carrots, halved
1 medium-firm, ripe avocao, pitted, peeled and cut into small dice
4-6 radishes, thinly sliced
1 cup or so (240 ml) sprouts, preferably pea shoots or other large green sprouts
3 small seedless oranges, peeled and sectioned [not ACD-friendly; I used green apple]
1/4 cup (60 ml) toasted sunflower seeds
2 Tbsp (30 ml) extra-virgin olive oil, or more, to taste
2 Tbsp (30 ml) lemon juice, or more, to taste
salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss together.
Makes 8 servings.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Wow, it’s been a crazy few weeks since I returned back to work on March 1st. My, my–where has the time gone? Last night marked a true melding of my work with my avocation, with the first ever college-sanctioned tweet chat for my classes. The students loved it (and I must admit I had fun), but it meant that this post was deferred until today. And I’ve been itching to share this recipe!
So, are there any Mad Menfans out there? On the season premier last Sunday, the ineffable Don Draper–that raven haired, steely eyed, cut-throat ad man with the not-so-washboard-abs–shocked his co-worker Peggy by doing something. . . nice. To what can we attribute this sudden transformation in Don (nee Dick)’s persona? Well, rumor has it, the kinder, gentler Don is most likely due to his new French-Canadian bride, Megan. Love heals all psychic wounds! (Well, and it doesn’t hurt to have a killer body in a micro-miniskirt, either).
The show got me thinking about that age-old concept of yin and yang. You know the one–the ancient Chinese notion positing two complementary forces in our lives (and all of nature), which are natural opposites of each other: Yin is known as the calm, docile, damp, female aspect; while Yang is the fiery, passionate, bright, excitable, male one . When I first learned about this theory, I was outraged at the ostensible sexism inherent in the ideas: as usual, females were pegged as “docile” and “calm” and “powerless.” However, more research revealed that the traditional definition proposes both yin and yang in each of us; and, in an endless circle, they come together, move apart, come together again, all the while supporting each other. Each is necessary for the other to exist. In other words, a perfect symbiosis bewtween equals.
When you think about it, there’s evidence of yin and yang all around us in the natural world: Morning and evening. Vinegar and oil (which actually go together well in salad dressings). Charcoal and Chalk. Sugar and salt (which go together in many desserts). Summer and winter. Sweating and shivering. Elsie and Chaser. Corvette and Volvo. Love and marriage (which go together like a horse and carriage). The HH and me.
You get the idea.
So, despite her cheesy, ratings-booster rendition of Zou Bisou Bisou during which she twitched and flitted around the room like a boozed up butterfly, Megan, I’ve decided, is the perfect foil for Don. She’s impassioned, fiery (definitely some ”masculine” yin in that lady) and unaffected; while Don is rendered calmer and more benign because of her presence, suggesting that he’s more of a complex human being and less of a wax figure at Madame Tussaud’s (albeit one with great hair). It’s a win-yin situation all around.
Before I wrote up this recipe, I posted a teaser photo on Facebook (above) and asked readers to guess what these were. I was tickled to see how many people guessed “dessert” for this recipe (I guess my reputation precedes me). My favorite response came from Bob: “If it has to do with all 3 [parts of this blog's name], then I guess its a rice cake with a carob spread on top but tastes terrible so you give it to the dog!” Too funny, Bob. In fact, The Girls do tend to “test” almost everything I create (unless it contains onions, chocolate, raisins, or other dog-antipathetic ingredients).
(“We love being your taste-testers, Mum! Your food is delicious! Then again, we never bother to chew anything before we gulp it down, so we don’t actually know what it tastes like.”)
I consider these crackers a perfect embodiment of yin-yang principles in one food. The black nori sheet provides the necessary backbone for the crunchy, spicy cracker portion to maintain its form. Alternately, the grain- and nut-free, seed-based cracker is the perfect flavor foil to the seaweed: savory, spicy, and nubby-textured, the yang to the subtle umami nori (which also offers amazing nutritional properties, mega-mineral content and Omega 3 fats). And, of course, each triangle visually evokes the yin-yang opposites beautifully with its black-and-beige color contrast.
I must admit that I blatantly copied the concept for these crackers from one of my favorite product lines, Live Organic Raw, which are produced alongside their restaurant of the same name here in Toronto. The HH and I both adore them, but at more than $1.00 (Cdn) per cracker, we just can’t buy them as often as we’d like. My version isn’t raw simply because I no longer have a dehydrator; but they could easily be made that way if you’re willing to dehydrate long enough to achieve the same effect.
If you’re feeling impatient for these snacks to bake, tap into the yin side of your personality (calm, slow, still) while you wait.
Or, you could just sing a few bars of Zou Bisou Bisou.
3 sheets of raw or toasted nori seaweed (the kind used for sushi)
Preheat oven to 200F (95 C). Line two cookie sheets with parchment paper.
Place the onion in the bowl of a food processor and pulse a few times to chop it up. Add remaining ingredients except for nori sheets and blend until you have a chunky paste, stopping when it’s almost smooth but some bits of sunflower seed (about the size of sesame seeds) remain for texture.
Place the 3 sheets of nori on the parchment-lined sheet. Carefully spread 1/3 of the paste evenly over each sheet (using a silicone spatula to pat down the mixture is useful).
Bake in preheated oven about 1 hour, until the tops are starting to dry out. Cut each sheet in half on a diagonal, from one corner to the opposite corner to create two triangles; then cut each in half again to create 4 triangles. Separate the triangles and return to the oven for another 2-3 hours, checking every 30 minutes, until dry, crisp, and barely browned. If some of the pieces are ready before others (due to uneven seed mixture), remove those first and continue to bake the remaining crackers until they are done. Cool before consuming. Makes 12 triangles. Will last up to 10 days in a sealed bag at room temperature.
Happy summer! Oh, wait, you mean it’s not summer? Surely this past week in Toronto (over 22C/72 F all week–and sunny!) could have fooled me. So that explains why I’ve been smiling so much over the past 7 days!
Well, it must be the sunshine–and all of your amazing recipes, of course. Last week’s event brought yet another collection of incredible, healthy, sugar-free and vegan food to DDD. Yum! And before we get to this week. . . .
Newsy Tidbits
Virtual Gluten-Free Support Group: My friend Shirley of Gluten Free Easily (who just won runner-up in Triumph Dining’s Best of Gluten Free 2012 Awards!!) holds a Virtual Gluten-Free Support Group on her blog every month. It’s intended to provide a forum and support for anyone with gluten issues–information, guests, products, and more. Check out last month’s post for more information.
Sweet Victory is Here! I’m so excited about this course that I had to share it again! Your response to our giveaways has been overwhelming (one blog received over 550 entries!!), and while I’m glad that our sugar detox is something people want, I wish we could give away even more free spots. Clearly, sugar addiction is something many of us share. I do hope you’ll join Andrea and me starting this Saturday (March 24th) for two weeks that incude two teleseminars (recorded so you can access them later as well) in which we share how sugar affects us physiologically, psychologically and emotionally; strategies and tools, including meal plans and recipes; and a discussion forum in which you can comment and ask any questions you like, whenever you like. Getting control of the sugar habit once and for all is an investment that’s well worth making. You can register for the course here.
Since we’re about to say goodbye to winter, I thought we’d take a last look at warming foods for this week’s picks:
Edamame Mashed Potatoes from Sweet & Healthy Living. What a fantastic idea to spruce up mashed potatoes! Besides the lovely color, the edamame also provide a huge hit of protein.
St. Patrick’s Day Stir-Fry from Wheat Free, Meat Free. This stir-fry would be good any time, actually–a creative mix of potatoes, carrot and cabbage.
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Grain-Free Irish “Potato” Bread from Fresh4Five. An innovative way to create a classic–without the usual potatoes.
Readers’ Choice, Sweet: 5-Minute High-Protein Muffins from Tessa the Domestic Diva. Was it the “5-Minute” or the “High-Protein” that caught your attention?
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!!
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!
And n0w. . . what have you been cooking up lately? Please share!
