Lemon Pistachio Pesto

Basil is at it's prime right about now, I'm loving it especially in this pesto and excited to share my recipe with you all today! Pesto sings summertime with it's vibrance, nuttiness and bright flavor.  One of my favorite ways to eat this pesto is spread onto freshly rolled out pizza dough, topped with summer vegetables such as beets and zucchini, and sprinkled with cheese. 

It looks a little something like this:

Swooooon!

It also tastes delicious on grilled fish, smeared onto a hunk of bread, in potato salad, or simply tossed onto hot pasta. I could go on...  The lemon brightens the pesto and preserves it's greenness in addition to keeping it fresher longer. Red pepper flakes are optional and plenty of fresh garlic is a must because I enjoy when pesto has a little kick with lots of flavor. We prefer pistachio pesto over the traditional pine nut pesto in my household because once we've tried it, we were hooked and never looked back!

Lemon Pistachio Pesto

• 1 bunch basil, thick stems removed
• 1/3 cup shelled roasted pistachios 
• 3-4 cloves garlic, chopped
• 2 lemons, juiced and zested 
• 1/2 cup + 2 tablespoons extra virgin olive oil
• 1/2-3/4 cup freshly grated parmesan cheese
• pinch of kosher salt and pepper
• optional: 1/4 teaspoon red pepper flakes 

Place all ingredients in the food processor. Pulse a few times. Use a spatula to scrape down the sides of bowl and pulse again until combined. I like it on the thicker side, though if you prefer a looser and smoother pesto, add more olive oil and pulse some more. Serve immediately or refrigerate in an airtight container for up to 3 days.

Naturally Sweetened Chocolate Milk

I'm kind of a chocoholic. And I am not ashamed of that. I love sipping on chocolate in liquid forms. A mug filled with hot chocolate is a sure way to win a place in my heart! Not the healthiest but I lived off of store bought chocolate almond milk towards the end of my pregnancy and even indulged in a few glasses after giving birth to Lydia. I tried making up for it by having it with half plain almond milk and the rest with the chocolate milk. The desire to have chocolate milk all the time kind of dissipated and the beverage I *had* to have on a daily basis became forgotten. (That's not to say hot chocolate was forgotten ;) )

Fast forward to Lydia turning one a couple weeks ago, I had tried giving her organic milk and she wasn't into it. My mom suggested I try chocolate milk and I decided against store bought because of the added sugar and unpleasant thickening agents. However I was curious if I blended a little cocoa powder, dates, cinnamon, and vanilla bean to her milk would change her mind. Turns out it did!  This chocolate milk recipe is not only toddler-friendly, it is a delicious and nutritious treat for the whole family. And it can easily be made with non-dairy milk for those with food allergies or lactose intolerant. 

On the subject of milk, after seeing it a bunch of times at Whole Foods and contemplating whether or not to buy it, I finally bought grass-fed milk and guys, it's amazing! Although I've only had it in small doses, it is the only cow milk to date that hasn't given me the usual bloating and tummy troubles, and it tastes fresher too. On top of that it also has natural occurring omega-3's and CLA because the cow's are eating what their stomachs are designed to eat: grass! I just had to share because I'm excited to include more options in my diet.  That being said, here's the recipe to a toddler and mommy approved chocolate milk!

Naturally Sweetened Chocolate Milk

serves 4 

• 16 ounces milk of choice 
• 1 tablespoon unsweetened cocoa powder 
• 2-3 pitted medjool dates
• 1 tablespoon vanilla bean paste OR 1 teaspoon vanilla extract
• dash of cinnamon

Blend all ingredients in a high-speed blender until fully incorporated. Divide into four small glasses or in Lydia's case, plastic cups with lids. Serve immediately or keep refrigerated in an air-tight container for up to two days. Separation will occur, so give it a good shake before serving. Enjoy!

Tahini & Sweet Potato Smoothie

Michael and I have a weekly ritual of eating smoothies, I say eat 'cause they're so thick you need a spoon! I like to call this ritual "Smoothie Sundays" but have never actually said that aloud. This became our thing sometime last year when Michael and I started attending church at HBC; we needed something quick and nutritious for breakfast. So each week, I've been waking up a little earlier to get ready for church and make Smoothie Sundays possible. Through these weekly endeavors, I've learned my share of smoothie techniques and how smoothies differ from one another and which flavors work and which don't. In my opinion, one that didn't work for me was blending turmeric, frozen pineapple and fish oil all in one smoothie. It was the first time I didn't finish a smoothie! Anyhow, while I do believe smoothies are a healthy, convenient and equally delicious little breakfast they don't always keep Michael and I's bellies full for the entire morning... 

So this week, I've been playing around with our lovely blender and blending up some smoothies, and came across one that I really enjoyed. And it's filling too! Because I promised to post more recipes this year, it would be criminal of me not to share this smoothie with you all.

It's called Tahini & Sweet Potato Smoothie and it's packed with complex carbohydrates, fiber and beta-carotene. It features a few of my favorite ingredients too! Oats, sweet potato and tahini. Tahini gives the smoothie richness, boldness in flavor and a healthy dose of both calcium and fat. And the addition of the oats and sweet potato effectively prevent the epidemic today that is known as mid-morning hunger! Plus once blended you get a beautiful orange smoothie that is velvety smooth.

Tahini & Sweet Potato Smoothie 

• 1/2 medium cooked sweet potato (The night before I usually roast a whole sweet potato in at 375 F for 45-50 minutes)
• 1/2 frozen banana 
• 1/2-1 cup almond milk (Add more milk depending on your desired level of thickness)
• 1/4 cup rolled oats
• 1 tablespoon tahini paste
• 1/2 teaspoon cinnamon
• optional add-ins: 1 scoop vanilla protein powder; 1 tablespoon chia seeds

In a high speed blender place in all ingredients and blend until ingredients are smooth and thoroughly incorporated. For a sweeter smoothie try a teaspoon of maple syrup or a pitted date. Pour into a small glass and enjoy with a spoon. Mmm!

xo, Jessica

A Recap of 2014 and Goals for 2015

This blogpost is somewhat overdue since most people usually share their previous year and/or New Year’s resolutions in the beginning of January and not in the end of January. While I have been loving pregnancy, it has taken a toll on not only my body but my mind and that being said I’ve been having a hard time writing a decent set of sentences. Anyway… last year was a challenging but good year for both Michael and I; and I know this year will without a doubt have its own joys, challenges and adjustments.

Here’s a little recap from last year:

-We moved from New Jersey to Western Pennsylvania in early March which was a huge adjustment for me. The first couple of months were especially challenging due to the fact that I was so far from my family and church. I really missed seeing familiar faces and places; my homesickness was painful and hard to shake off. My in-laws really helped by making me feel comfortable and loved in their home, and for encouraging me through this difficult time; which I’m so grateful for.

-My car Lady Azul stopped working and I became accustomed to driving Michael’s Subaru Forester Jorge. I don't know where these Spanish names came from but they stuck for good.

-Zoe the Frenchie became a part of our lives in March and now she’s officially the queen of our house! Since I haven’t been working outside of the home she’s been such a joy in my life and of course a pain in my rear but I wouldn't change her spunky and stubborn bulldog personality for the world. She’s family!

-After a long and stressful house hunting experience, Michael and I bought our first home in May! House hunting was a challenge but after investing time into looking for homes we were able to pinpoint what we truly wanted in a home. After a couple of letdowns we found what we were looking for and our offer was accepted! We moved in the first weekend of June and have been slowly growing into our two-story house just north of Pittsburgh. It’s been really fun actually!

-We joined a C.S.A, (Community Shared/Supported/Sourced Agriculture) with a local organic farm in Butler that started in spring and ended in late autumn. Subscribing to a C.S.A. not only helped us eat more seasonally but it was a wonderful opportunity to support a local business and familiarize us to vegetables we’ve never used before such as garlic scapes and kohlrabi. Each Thursday was exciting because we would receive a new bag of produce and we’re looking forward to start again this upcoming spring!

-We began attending Harvest Bible Chapel in Wexford and soon became involved with serving and going to small group regularly. HBC has been a huge blessing for both of us and we’re so happy to be a part of it.

-I got to make and consume a lot of homemade dairy-free ice cream all summer long! My favorite flavors were roasted strawberry and mint chocolate chip. Just take a look at that melting shot above. Mmm!

-One day in July, I wasn't feeling myself while I was exercising and began to feel cramps in my pelvis. Because I make an effort to always listen to my body, I decided to take a pregnancy test at the end of the week. The test responded with two faint lines and not being too certain I decided to wait it out because my period wasn't due for another week. I told Michael and he was leaning more towards me being pregnant than not, but I was still in denial. I took more tests periodically and they were all positive. I still wasn't 100% convinced until I missed my period! Both of our initial shock has been replaced with overwhelming joy and excitement. I learned from this experience that just because a pregnancy isn't planned doesn't make it any short of a blessing or a miracle for that matter!

-I became a Titi to the sweetest and most adorable little boy ever! My sister gave birth to her son DJ on August 11th. I am not over exaggerating when I say that I love that little monkey with a great portion of my heart! It amazes me how much love people can have for each other and I can't even imagine how much love I'll have for Lydia when she's here. (I already love her!) Sometimes it makes me sad that Aria and I live such a great distance and that Lydia won't be able to see DJ as often as we'd both like. But we will work it out!

-Michael and I celebrated our first year of marriage! On our anniversary we went on a cruise to the Bahamas, St. Thomas and St. Marteens. It was relaxing and fun people watching experience. The highlight of the trip was the hidden self-serve frozen yogurt station by the pool!

-We hosted our first Thanksgiving in our new home! It was a lot of work but thankfully my parents stayed the week, and were able to help us prepare for the holiday and everything came out delicious too. : )

-Michael resurrected my car after nine long months of trial and error. I reunited with Lady Azul just in time for Christmas!

-Speaking of Christmas, 2014 was the first year I broke traditions by spending the holidays in Western Pennsylvania with Michael’s side of the family. Next year we plan on going to Jersey and hope to take turns each year.

Now that we’re in the thick of January here are some goals I’m hoping to fulfill this year:

-Read, study and learn more; whether it’s biblical studying, novel reading or even short stories, I hope this year I’ll fill my head with knowledge, wisdom and information that is most important to me. It’s so easy to get wrapped up in my phone and neglect my brain from getting the nourishment and fulfillment it desires!

-Photograph and share successful recipes that I've been developing on the blog; such as cookies, pierogis, soups and even Puerto Rican inspired dishes. Last year I truly fell short of this goal but I really, really want to make an effort in documenting recipes and capturing them through my camera rather than my cellphone.  I know the more recipes I share; the more inspired I’ll be to write more!

-Go on more small but lovely adventures with Michael before Lydia is born. I know her arrival will be anything but the end of the world, but at the same time she will require much if not all of our attention in the early stages and I want to use these next couple of months to spend lots of quality time with him. I mean he is my favorite person after all… I think going on day trips, finishing up some house project, going to the gym and indulging in cuddling would do just the trick!

-Make an effort to be a friend. I believe myself to be a nice person and all but I've been so reserved for so long that I haven’t allowed myself to make any friends. I know this is something that not only affects me but also affects Michael. He wants me be able to hang out with other women and to freely share passions, interests and ideas with. As much as I love being alone, I still crave long lasting friendships. Don’t we all though? As an introvert this is my goal EVERY year. But I hope that this year will be different for me, and that I can be more outgoing and willing to be a friend to others.

-I mentioned my cellphone in 1 & 2. I hope to pick up my phone less and I know this is one of those things that are easier said than done. It’ll actually require self-discipline! I think that naturally Lydia will help me reach less for my phone but I definitely want to make it a priority so that I can keep her and Michael as my main focuses.

-Write more on this blog. Write more on this blog. I’ll type it again, write more on this blog! I need to seriously make a schedule for myself to follow because whatever I’m doing now isn't working. My current content is totally inconsistent and not getting me very far at all.  I hope and pray that by setting a blogging schedule that I will fulfill my blogging goals and potentially establish more viewers that aren't just my parents and husband!

Currently these are all I can muster at the moment but I’m sure more goals will come to mind as this year progresses. In the meantime I won’t be placing too much on my plate since I’ll be a mom in two months! My goal right now is to enjoy life, continue carrying a healthy baby and accepting whatever challenges that will come after our Lydia is born. I’m confident that this year won’t be easy but all my trust will be placed in God. He will equip the both of us with love, patience and everything else new parents so desperately need. I’m not worried just excited and anticipating this next journey in our lives!

xo, Jessica

Pregnancy Update: Week 29

It’s been 10 weeks since I've done one of these pregnancy questionnaire thingy’s, and my oh my has lots happened since then!

How far along: 29 Weeks and 1 day!

Gender: A baby girl :)

Total weight gain: 20+ lbs. Heh, surprisingly I’m not complaining because I’m a little curvier! The first thing to expand was my entire lower body and chest… My only concern is that I don’t know if I’ll be able to fit in my pre-pregnancy jeans again.

Maternity Clothes:  Yep! I have been rotating a couple of maternity jeans with several non-maternity leggings. A couple of weeks ago I ordered a nice variety of maternity basics from target and also been able to wear longer pre-pregnancy shirts.

Sleep: Lately I've been having a bit of insomnia…I’m not at the point where I’m struggling to find a comfortable spot, I've just been having a hard time turning off my thoughts!

Miss Anything: The ease of waking up and being able to throw together a nice outfit without a ton of effort; nowadays I’m forced to sort out what still fits/looks appropriate the night before. I also miss being able to exercise the way I used to.

Cravings: Runny eggs, popcorn, toast with avocado and cranberry juice.

Symptoms: Feeling tired again, getting cramps in my thighs and aches in my hips.

Belly Button in or out: It’s trying to come out. Right now it’s looking like a cinnamon bun.

Mood: Mostly excited!

Best Moment this week: Hmm... I made really good chex mix and also red quinoa with spicy peanut tofu stir fry. (I feel like I put something food related for the last post...) 

Looking forward to: We just entered a new year! I’m looking forward to seeing my family next weekend, the upcoming hospital tour, childbirth classes and my baby shower in February. And obviously March! The arrival of Lydia seems to be on my mind quite a lot and I can’t imagine how I’ll feel when she’s finally here in my arms… Ah, I’m going to be a mom!!

Exercise: Since I started getting cramps in my pelvis from doing plyometrics (sometime last month), so I decided to take a step back and do lower impact cardio interval training and have been able to do that 2-3x a week. On other days I mix it up by doing strength training at the gym or home, barre/Pilates and making sure I stretch every day.

On My Mind: Right now I feel blessed! A couple weeks ago we learned that I had the antibody Kell in my blood from recent blood work. Not knowing what that meant I did what any American would do and googled it. (My explanation might be a bit choppy so please bear with me!) I learned that if I have the antibody and if Michael carried the antigen then Lydia might be at risk. I also learned it’s possible that I got the antibody from a previous blood transfusion. A nurse from the department of fetal medicine called and scheduled us an urgent ultrasound and a consultation with high risk doctors to learn more about Kell. I immediately prayed to myself, and then I told my mom and she asked people from her church to pray and we told people from our church to pray for us too. Surprisingly I didn't feel worried but mostly at peace because I knew God was in control and that our questions would be answered that upcoming Tuesday. I thoroughly believe that God prepared our hearts for this.

At the appointment we got to see Lydia via ultrasound and learned that she is healthy, active and has no signs of anemia. After the ultrasound we met with the doctors and learned more about antigen Kell. We learned that if Michael had the antigen that it could mix with the antibody in my blood and cause the blood in my placenta to attack Lydia’s red blood cells. My pregnancy would require monitoring and if she showed signs of severe anemia they would have to give her a blood transfusion while in utero. I found that fascinating. Fortunately the doctors reassured us that because in her previous ultrasounds showed no signs of anemia meant that she could be in the clear and not need future transfusions. But in order for them to know they needed to test Michael’s blood to see if he even has the antigen. 

After the appointment we both felt at peace with the situation and prayed that his tests would prove him Kell negative. On Christmas Eve while printing out pictures at Walgreens, I got a call from the nurse and learned that Michael was Kell negative! Prayers were answered and we were so happy knowing that Lydia wouldn't need any further testing or blood transfusions. It really was that simple. Praise the Lord! And now I’m back to thinking about seeing her again..

xo, Jessica

Golden Cornmeal Waffles ( egg free + dairy and gluten free variations )

Waffles are definitely my favorite breakfast, and when I’m tired of oatmeal or smoothies I like to indulge in a waffle or two. To make this possible, I make big batches of waffles and freeze them for future quick and indulgent breakfasts.  The way Michael and I eat waffles is with a bit of peanut or almond butter which works as a glue for the fruit we top it with and a drizzling of maple syrup or local honey, and a dash of cinnamon. On the subject of waffles, I've always been a sweeter person rather than savory and have never been daring enough to try chicken and waffles. I feel like cornmeal waffles would probably taste delicious topped with chili but again, when it comes to waffles I’m a traditionalist and love me some maple syrup…But,  I am sure Michael would be into that sort of thing, as he is more of a savory guy than sweet! : )

Anyway for a while I've been making vegan banana waffles which are delicious and the batter is easily blended in the Vitamix; thanks to this lovely recipe. But I decided I would step out of my banana waffle comfort zone and try my hand at vegan buckwheat waffles with chocolate chips and cornmeal waffles.  While the results of the buckwheat waffles were just okay and I’m not quite sold on sharing them today, I am still happily eating the leftovers. Next time I will use rice flour along with the buckwheat instead of whole wheat pastry flour to make the recipe entirely gluten free, and replace the chocolate chips for blueberries. The chocolate chips melted and tasted a little burnt to me. On the bright side, the cornmeal waffles stole the show with their deliciously nutty flavor and beautifully golden hue!

Recipe adapted from Food Republic

1 1/3 cups yellow cornmeal

1 cup unbleached all-purpose flour or gluten-free flour blend

2 ½ tablespoons natural cane sugar

1 ¾ teaspoons baking powder

1 teaspoon fine sea salt

¼ teaspoon baking soda

2 tablespoons flaxmeal + 5 tablespoons water

2 1/3 cups goat milk or non-dairy milk of choice, + 2 teaspoons apple cider vinegar or lemon juice, at room temperature

6 tablespoons coconut oil or organic shortening, melted and cooled slightly

Directions: 

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt; mix until well combined. In a separate bowl, combine the flax meal with water and let thicken for about five minutes. Once thickened, whisk in the melted shortening/coconut oil. Add the wet mixture to the dry mixture and mix until the batter is just combined. Be careful to not over mix. Allow mixture to rest. Preheat your waffle iron and pour a generous ½ cup of batter into the center of the waffle iron. Use a rubber spatula to spread the batter evenly onto about half an inch away from the waffle iron’s edge. Close the lid and cook the waffles until desired doneness. Remove the waffles and let them cool on a wire rack a minute or so before serving. Repeat. Serve immediately, or set aside to cool completely and freeze. Treat your frozen waffles like store-bought by popping them into your toaster/toaster oven. Enjoy! 

Side note// I have tried the recipe with a gluten free all-purpose flour blend, and it provided a much crispier waffle which I found to be equally pleasant. If you're going the gluten free route and have no issue with eggs, try swapping the flax meal for real eggs using Food Republic recipe's egg technique for a fluffier waffle. 

Enjoy your breakfast,
-Jessica

Banana Chocolate Chip Coffee Cake Donuts + Our newest addition :)

Before I share the recipe for these wondrous donuts, I would like to share a little tidbit of what has been going on in our lives; Michael and I got a puppy! Her name is Zoe and she is a 10-week old French Bulldog with the warmest and cuddliest belly we’ve ever seen. After much research we decided a Frenchie was the dog for us because they are companion dogs, smart, quirky and the perfect size. Little Zoe is something else too; she is a little monster that makes up for devilish antics by being… "So cute!" We learned very quickly that having a little puppy around requires adjustment, responsibility and patience; lots and lots of patience. Zoe's antics of choice are biting every little thing around the house and of course, being a little rambunctious beast. But you gotta love her! She really is great though and my heart almost always melts when she cuddles up with me, and the way she rolls around on her back while snorting like a piglet automatically makes me giggle. Some shots of the babe...

dat belly... <3_<3

She loves bedtime.

I'm obsessed with her double chin.

Zoe getting caught in one of her antics... I believe she was eating my in-laws houseplants again.

Now, back to the donuts! I originally found the recipe here.  I adjusted the recipe to be vegan and was extremely pleased with the results. To me anything coffee cake or that contains bananas, walnuts and chocolate is my kind of dessert. I find that these donuts are cozy, moist, sweet and downright delicious. The first time I made this recipe I baked it into a 6” inch cake pan, and baked the remaining batter into muffins. This time I decided to break out my donut pan because, well, I think everything tastes better in the shape of a donut! 

Vegan Banana Chocolate Chip Coffee Cake Donuts
makes a dozen donuts 

Topping:

2/3 cup brown sugar

1/3 cup walnuts, chopped

1 teaspoon cinnamon

½ teaspoon cardamom

2 tablespoons unbleached all-purpose flour

2 tablespoons room temperature vegan butter

¾ cup semisweet chocolate chips

Dash of salt

Cake:

½ cup vegan butter

1 cup all-purpose flour

½ cup whole wheat flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¼ teaspoon sea salt

¾ cup natural cane sugar

1 tablespoon chia seeds + 3 tablespoons water

¼ non-dairy milk + ½ teaspoon vinegar (or add a squeeze of lemon and let it sit for 5 minutes to curdle)

1 teaspoon pure vanilla extract

3 bananas, mashed

Preheat oven 350. Lightly grease donut pan with cooking spray, vegan butter or coconut oil.

1. Make topping; mix all ingredients except chocolate chips together with the back of a fork or a pastry cutter until crumbled. Stir in the chocolate chips and set aside.

2. Combine chia seeds with water and set aside. Melt vegan butter in a medium pan over medium high heat. Set aside to cool.

4. Whisk flours, baking soda, baking powder and sea salt.

5. Once butter is cooled stir in sugar until well combined. Whisk in chia mixture, milk, and extract. Add bananas and stir to combine.

6.   Slowly stir in flour mixture just until combined.

7. Spoon the batter into donut pan until it’s about half full, then sprinkle some of topping and repeat, adding more batter and another layer of the topping.

8. Bake for 20-25 minutes or until cake tester comes out clean. Allow to cool completely. Loosen edges of each donut with a butter knife and carefully invert. Serve or store in a container for up to 4 days.

-Jessica

Chunky Vegetable and Bean Soup with Avocado Toast

I am a big fan of soups and stews.  No wait, let me rephrase that. I am a huge fan of anything that requires one pot and overflowing with lots of flavor, and nutritious ingredients. This can very easily pass as a vegetarian soup depending on the broth you have on hand and ingredients can be modified to your liking. For example if you don’t have leeks you can use white onions, if you don’t want to use chard you can use kale or spinach and you don’t even have to add olives if you don’t wanna, etc. (But I personally recommend the olives because they provide a great umami kick!) When making this soup the world is your oyster! This recipe was lightly adapted from Real Simple magazines February 2014 issue.

Serves 6

2 tablespoons extra virgin olive oil

2 organic leeks (white and green parts only) sliced thin

4 cloves of garlic, minced

2 teaspoons oregano

1 bunch Swiss chard, thick stems discarded and leaves sliced

4 cups low sodium chicken or vegetable broth

2 15-ounce cans of butter beans (I used a can of butter beans and a can of black beans. So feel free to use whatever beans you have at hand!)

1 28-ounce can diced tomatoes with juice

4 Kalamata olives chopped, plus a couple splashes of olive liquid

1 bay leaf

1 teaspoon sea salt

pepper to taste

¼ cup nutritional yeast or grated Parmesan, plus more for serving

¼ cup parsley, coarsely chopped

Heat the oil in a large pot or dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally until soft and add oregano. Add the Swiss chard, stirring occasionally, until wilted, about 2 minutes. Add broth, beans, tomatoes, salt, and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, about 20-30 minutes. Add in the nutritional yeast, olives and parsley. Discard bay leaf and for a thicker soup transfer just under half the soup into the blender and puree. Transfer the puree into the pot with the remainder of the soup and stir. Serve immediately and garnish with parsley, nutritional yeast and/or Parmesan cheese.

Avocado Toast

Back in the day, I had a mild allergy to avocadoes but then one day it went away! Fast forward to now and you'll find me placing half an avocado in smoothies, salads or better yet smashed on sprouted grain toast. I like to think of avocado toast as a healthier and more vibrant update on butter with toast. 

Serves 2

2 slices of toasted sprouted grain bread

1 avocado, mashed

½ teaspoon salt

Fresh cracked pepper

1 teaspoon apple cider vinegar or fresh lemon juice

1 teaspoon sriracha or red pepper flakes

2 radishes, sliced thin

Toast bread. While bread is toasting removed pit of avocado and place in a small bowl and smash with fork.

First toast breads. Cut avocado in half and remove pit. Place avocado flesh in a small bowl and mash with a fork or a small mortar and pestle; if you prefer a creamier consistency mash until smooth. Season the avocado mash with salt, pepper, apple cider vinegar and sriracha. Place avocado spread onto two slices of bread and top with fresh radish.

-Jessica

Scrumdiliumcious Banana Muffins

I’m pretty sure banana bread is one of those things everyone and their mother have baked. It’s so easy to throw together and is somewhat healthy making it perfect for any occasion and season. I personally believe banana bread is one of those things that taste better as the days go by, almost like chili. Almost. Somehow the flavors seem to be richer and the texture is much moister. I love it! I tried to bake a new recipe that I found here, but of course stuck to some of my old recipes roots and just added Jessica’s coconut streusel to the top of each muffin which came out amazing.

Ingredients:
1 2/3 cups whole wheat pastry flour
¾ teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup maple syrup
2 tablespoons molasses
¼ cup coconut oil, melted
¼ cup unsweetened organic applesauce
4 bananas, mashed
1 teaspoon vanilla

Coconut Streusel:
2/3 cups brown sugar
1/3 cup whole wheat pastry flour
1/4 cup unsweetened flaked coconut
2 teaspoons unsweetened shredded coconut
1/4 teaspoon cinnamon
4 tablespoons unsalted butter (I used goat’s milk butter, although it can easily be substituted with solidified coconut butter!)

*Preheat the oven to 350 degrees F. Line muffin pan with papers or spray with nonstick spray. In a large mixing bowl, mash the bananas really well. Add the maple syrup, applesauce, coconut oil, and molasses, and whisk briskly to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.
Transfer the batter to the prepared muffin pan. To make the Streusel: Combine all the streusel ingredients in a bowl and mix with your hands until butter is easily dispersed. You want the entire mixture to be moistened. Evenly sprinkle on top of each banana muffin and bake for 25-30 minutes. (This can easily be baked into a loaf pan and will take about 45-50 minutes)The top should be lightly browned and a toothpick inserted through the center of a muffin should come out clean. Remove from the oven, let cool before transferring onto cooling rack.

Cappuccino Chocolate Chip Bread

....Because sometimes you just need a little pick me up!
Cappuccino Chocolate Chip Bread (Adapted from these)

• 1 cup all-purpose flour + 1 cup whole wheat pastry flour
• 1/2 cup raw sugar (I used coconut!)
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 cup goat milk (vegans can use full-fat coconut milk!)
• 2 tablespoons organic coffee extract or espresso powder
• 1/4 cup vegan butter, melted
• 1 "flax egg" (1 tbsp ground flax + 3 tbsp water)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chip

Preheat oven to 375 F

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee extract, add the butter, flax egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.  Grease or line loaf pan with parchment paper. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for at least five minutes before removing from pan. Enjoy!

Pumpkin Oatmeal Raisin Cookies

These cake-like cookies are a delicious little treat to enjoy with ginger tea, coffee or a spiced hot chocolate. (I could drink hot beverages all year long!) I absolutely love how pumpkin both moistens and binds these cookies without the use of extra fat and eggs. In fact, I believe bananas, pureed pumpkin and unsweetened applesauce are wonderful staples for any health conscious person’s kitchen! Recipe adapted from here.

• 1 cup spelt  flour
• ½ cup old fashioned oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup pumpkin puree
• ½ cup coconut sugar + ¼ cup maple syrup (or 1 cup raw sugar)
• ¼ cup coconut oil
• 1 tablespoon whole flaxseed
• 1 teaspoon pure vanilla
• ½ cup raisins

 

the piggy cookie jar Michael gave me!

Preheat oven 350° F. Stir flour, oats, cinnamon, nutmeg, baking soda and sea salt in a mixing bowl. In another bowl mix pumpkin, sugar, coconut oil, flaxseeds and vanilla. Combine wet and dry ingredients, and fold in raisins until fully incorporated. Using a tablespoon or ice cream scoop, drop batter onto a parchment lined or greased baking sheet.  Press down each cookie with hands or a spoon, keeping them at least one inch apart from each other. Bake for 11 minutes and let cool for 2 minutes before transferring. Enjoy :)

Making Cookies a Little Healthier (an experiment gone right!)

Hey guys!
Every now and then I love to go back to my old recipes and revise them a little bit. About a month ago at Natural Gourmet we had a class dedicated to converting different ingredients in very traditional cookie and cake recipes. I particularly found this class to be fun, informative and fast-paced! A classmate and I made chocolate chip cookies, first starting with commercial ingredients such as: brown & white sugar, butter, eggs, semi-sweet chocolate chips and refined flours.

Throughout the day we replaced one ingredient at a time and each time we noticed a change in the texture, taste and shape of the cookies. One lesson I learned is the important role sugar makes in a cookie and that is: spreading. We thought it would be a good idea  to cut back on sugar and add more chocolate chips... But when the cookies were removed from the oven they looked unbaked and had not spread at all!  By the end of the class we had a delicious cookie that was completely vegan, 50% whole grain and free of refined sugar.

                                       ^ the original cookies with brown sugar

Now let’s get back to my revised coconut and chocolate cookies. The original recipe used refined sugar, and I thought it would be fun to make a healthier but still delicious coconut and chocolate cookie. When I first made these cookies I noticed they spread like crazy and appeared flat so, I revisited my memory from the converting class and cut back on the sugar. I also added oats for some texture, black strap molasses for color and removed the flax meal simply because I didn’t have any. As for someone who loves coconut, oats and dark chocolate these cookies make me smile a lot!

   

Ingredients:
1 ½ unsweetened shredded coconut
1 cup unbleached all-purpose flour
½ cup rolled oats
½ teaspoon sea salt
1 teaspoon baking soda
1/3 cup solidified coconut oil
½ cup turbinado sugar
1/3 cup maple syrup
1 tablespoon blackstrap molasses
1/3 cup unsweetened almond milk
1 teaspoon almond or vanilla extract (the almond will make the cookie taste like an almond joy candy, if that’s what you’re going for!)
1-1/2 cup dark chocolate chips + 1 tablespoon coconut oil
Whole almonds or pecans
Procedure:
Preheat oven to 350 degrees. In a large skillet pour coconut and toast over medium-low heat for about five minutes, or until the coconut turns golden brown. Try not to burn the coconut! Once coconut is toasted remove from heat and cool.
Meanwhile, in a large bowl sift together dry ingredients (except coconut, chocolate chips and almonds) and in separate bowl combine coconut oil, sugar, maple syrup, molasses, almond milk and extract, blend until smooth. Add dry ingredients to wet and stir until the batter is thick, fold in the cooled coconut. Using a melon baller or spoon drop the dough on a baking sheet lined with parchment paper. (Make sure the unbaked cookies are about three inches apart to avoid an overlap!) Press an almond in the center of each cookie and bake eight minutes, just until the edges are golden brown. Allow the cookies to set on the baking sheet a few minutes before transferring them to cooling rack.
The Chocolate Glaze: Place the chocolate chips and coconut oil in a small saucepan over medium-heat. Stir until chocolate has completely melted, turn off heat and allow chocolate glaze to set five minutes. Once the cookies are completely cooled drizzle each cookie with chocolate, and if there’s extra chocolate dip the bottom of the cookie in the chocolate and place on a baking sheet lined with parchment paper. Allow chocolate to harden before serving. To speed up the process you can place the cookies in the freezer for fifteen minutes!
I hope you all enjoy these cookies as much as I do, and you’ll stay tuned for more of my revamped and improved recipes!
Have you ever changed up one of your go to recipes out of curiosity?
-Jessica

learn to LOVE strength training.

As you all know, I’m a girl and I get a little saddened when I see fellow ladies constantly exercising and dieting without seeing any results. Is it because they’re not taking pills, extreme dieting, or not exercising enough? NO. The solution to looking more toned, maintaining a healthy weight, and feeling stronger is developed through strength training. Yes, strength training is an intense activity that ladies tend to avoid but if it were easy wouldn’t we all look like celebrities? (Not that we should strive for that… but you guys know what I mean!) I’m not going to sugar coat this by saying it’s a piece of cake; strength training is something you gotta learn to love! My fascination with strength training did not happen overnight in fact, I’m pretty sure I hated it and didn’t think I could benefit from it. So, I went through a phase of doing yoga every single day. I did get definition, muscle tone in places that I never thought possible, and felt more connected but, I became bored and wanted to try a new challenge. My first encounter with lifting weights started really small and within a few months I constructed a routine for myself. I’m learning that lifting weights as little as twice a week has increased my strength, posture, and confidence tremendously! Oh, ya.

Amazing Benefits from Strength Training:

• You will increase your metabolic rate. Strength training increases your metabolic rate by increasing the calories you burn through the day.  So, when your body burns calories the more fat you’re going to burn. In other words you shouldn’t deprive yourselves from eating holiday cookies! Hehe ;)
• You will burn calories at a resting heart rate. A pound of muscle burns about a dozen calories a day while a pound of fat only burns 5 calories. Muscle tissue growth helps you burn more calories and will increase your metabolic rate all day long! So this means you’ll still be burning while you’re: sleeping, watching television, or sitting at your desk.
• You will develop stronger bones, improve your posture, and prevent injury. Muscle growth plays a huge role in increasing bone density which reduces the risk of osteoporosis which is common in women. It also helps protect your joints from injuries and holds & lifts your body better allowing you to appear taller and feel more confident.

3 Things you won’t get from Pumpin’ Iron:

• Bulk! Ladies we just don’t have the hormonal makeup for this to be possible! The only way you’ll look like a pile of bulk is if you take steroids… It frustrates me when girls refuse to lift weights for this reason! Though you will gain is strength, lean muscle mass, and stamina; which is awesome!
• Death Injures! Injuries only occur when you’re posture is improper or if you overwork your muscles.  With that said the burning sensation experience you’ll feel in your muscles won’t injure nor kill you! The muscles are simply producing lactic acid which challenges them and makes them stronger. I don’t know about you but that feeling is like hitting the jackpot!
• Depression. Strength training is a great way to release stress and anxiety. Just ask anyone else who consistently trains their muscles and as a sufferer of anxiety, I can honestly say my stress has decreased immensely!

I hope this helped clarify any misconception of strength training; just remember that you should never forgo your other workout routines. Cardio is essential for increasing cardiovascular health, increasing energy, and strengthening your lungs. Try adding strength training as a supplement to your usual workout routines and be prepared for some maximum results! Stay tuned for more fitness inspired posts and obviously a recipe ;)
-Jeffie