Clean Up Cookies

I mentioned in my pregnancy update that all my cravings have been really junky. The thing is, I feel like it's OK to eat sweets and other often-labeled "bad" foods in moderation. I enjoy chocolate cake tremendously, and it's not something I'd ever be willing to give up. But as you guys have followed me over the years, I have an admittedly high tolerance for sugars, etc. As I get older, it's catching up with my health and my waistline.

I'm not watching my weight, but as I prepare to be a mama again, I'd like to really start to make some changes that will (hopefully) be longer lasting. A big part of this is sugar. I go on good streaks and bad. As Ada gets older, I'm observing how closely she watches me and my habits.

This is all a long introduction to some "healthy" cookies I made and loved. I thought I'd share them ASAP because this recipe -- modified from the one on the back of the Bob's Red Mill bag -- really inspired me to get on a better track again regarding sugar. I'll still be eating my fair share of treats on special occasions, but I don't need to bake dizzy dozens on the daily.

That's one beautiful thing about the world we live in now. We have access to so many alternatives. And we can SHARE them with one another. Bonus!

CLEAN UP COOKIES

What you'll need . . . 

• 3 cups almond meal/flour
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/4 cup coconut oil, soft but not liquid
• 1/4 cup maple syrup
• 1 ripe banana, mashed as much as possible
• 1-1/2 teaspoon Ener-G Egg Replacer
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup chopped pecans

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
2. In a large bowl, whisk together the almond meal, baking soda, and Kosher salt. Set aside. 
3. Mash up your banana. I actually ran it through my stand mixer until goopy. Then whisk in the egg replacer powder and water. Add the vanilla, coconut oil, and maple syrup and beat on high speed until well incorporated.
4. Then pour the dry mixture into the wet, add the chocolate chips and pecans (or walnuts, etc.) and mix until everything is incorporated.
5. Scoop heaping tablespoons onto your baking sheet and flatten slightly. Bake for 12-15 minutes, until the tops are golden and the centers are mostly set. Repeat with the remaining dough (I made 20 cookies).
6. Then let cool before eating to firm up more. Cookies should be stored in an airtight container. They will be soft and tender. And you can eat them for breakfast.

Hope you're having a happy Tuesday!

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Stomach Bug + Natural Pedialyte

Ada woke up from her nap a few days ago and promptly vomited the entire contents of her stomach. Around 15 minutes later, whatever else was left came up. My heart dropped, and I couldn’t remember what to do with the stomach flu. Thankfully she didn’t have a fever and was in generally good spirits.

I ran out to the store immediately to stock Pedialyte for the long night.

WHAT TO DO

Since we haven’t dealt with a stomach bug since, well, infancy, I asked around on Facebook what I should be doing otherwise. My mind tends to blank whenever Ada gets sick. I’m fortunate to have many experienced parent and doctor friends who gave me suggestions just when I needed them. Thanks, friends.

Here’s what they told me:

• Stay away from sugary beverages like juice (exacerbates dehydration by causing diarrhea). 
• Stick with popsicles, Pedialyte, watered down Gatorade (1:1), coconut water, or plain water between episodes.
• Don’t worry so much about pushing food until the worst of the vomitting is over. The main concern is dehydration.
• After sickness has started to wane, try the BRAT diet (bananas, rice, applesauce, toast), though I’ve also read that not all doctors are promoting a modified diet because getting back to normal nutrition is more important. Take it one hour at a time.
• Call you doctor if you have any questions or see behavior changes or signs of dehydration in your kiddo (not peeing as much, lethargy, etc.). 
• And here is more information about child vomiting.

NATURAL PEDIALYTE

So, Pedialyte. I poured some of the orange viscous drink in a glass hoping to replenish some lost electrolytes, fluids, and zinc. I eagerly handed the glass to Ada feeling relieved that she’d be getting some of the stuff her body needs to feel better. One sip through a straw later, and the stuff was 100 percent shunned FOR LIFE. She wouldn’t touch it. “Ewwwwww!” said Ada, looking like her stomach was about to turn again.

My friend Rachael had suggested a homemade alternative (for some reason the link isn’t working today -- but hopefully that will change), and at that point I was willing to give anything a try. Here are a few great natural + kid-friendly electrolyte drinks I found across the web.

// RECIPE #1
via Mama Natural

1 c. coconut water + 1/8 to 1/4 tsp. sea salt

// RECIPE #2
via The Reluctant Hippie

1 qt. water + fresh lemon juice + 1/3 c. (raw) honey + 1/4 tsp. salt

// RECIPE #3
via Cute and Peculiar 

1 qt. water + 1/2 tsp. baking soda + 2 tbsp. agave + 1/4 tsp. salt + 1 c. OJ

FREEZE

When all else fails, go with what’s working best. This might be a splash of gatorade in a glass of water. For Ada, popsicles worked best by far, and I’m sure you could freeze most of the homemade Pedialyte recipes if you think your child would more likely ingest them frozen.

We’ve been buying Ruby’s Rockets for a while, and Ada’s been eating those as she gets her appetite back. They’re made with fruits and veggies and contain probiotics. Our favorite flavors are Orbit Orange and Galaxy Green. By the way, I’m not affiliated with the company at all -- and if you click onto their website, there’s a $1 off coupon even I didn’t know about until right now.

Cool!

Hopefully you won’t need much of this info very often, but I do help it gives you some confidence when the dreaded stomach bug strikes your home. The best part? You can use these recipes and tips to replenish yourself if YOU are the one who’s sick. I haven’t caught the bug (yet -- FX), but I’m surely hoping if I do that it will pass as quickly as it did for Ada. She was better the very next day.

What are your tried and true stomach flu remedies?

* Coconut water image from here.

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Homemade Brown Rice Milk

I grew up in a town geographically isolated from many food trends and dietary necessities. When I decided to go vegetarian at age 12, there were few options for me beyond frozen peas, a stray tub of tofu, and rice milk. So, yes. Before I started sipping Homemade Almond Milk or soy milk or other substitutes at all, I drank my share of sweet, shelf-stable rice milk.

Have you ever noticed how rice milk -- Rice Dream, for example -- as oil has an added ingredient? In fact, the mention is kind of weird, as it lists "Safflower Oil and/or Sunflower Oil and/or Canola Oil” -- I mean, which is it? I guess they add it for mouthfeel -- texture. And otherwise, the ingredients in rice milk aren’t anything to be wary of. Still, I like homemade best for price point and full control of ingredients.

So, I started making my own.

HOMEMADE BROWN RICE MILK
Once you get the hang, feel free to double the recipe.

What you’ll need . . .

• 1 cup cooked brown rice
• 4-5 cups water

Pssst: You don’t need to cook rice specifically for this recipe. Leftover Coconut Rice (minus all the extras) would be interesting! I’d just say make sure the rice isn’t old (signs of spoilage, mold, etc.) before blending. 

Method . . . 

1. If you’re using rice that’s already cooked, make sure it’s cool then combine with the water and let sit for an hour to let the flavors mingle.
2. If you’re making your rice fresh, you’ll want to remove it from heat and pour in the 4 cups of water (5 if you want a thinner milk) and let cool and sit for an hour or two. Do not skip this step -- otherwise, your milk will turn out quite goopy.
3. Either way: Place the rice + water mixture in a VitaMix or Ninja Blender -- and pulse. 
4. At this point, you can add in any extras like a splash of vanilla extract, maple syrup, and even cinnamon. I’ve even read of people pulsing in pitted dates for natural sweetness.
5. Blend for around 3-5 minutes and then strain into Ball jars or another container using cheesecloth or a sieve. 
6. Just FYI: My French Press Almond Milk trick DOES NOT work as well for the semi-solids in this rice milk recipe. 
7. Use within 5-7 days. 

(I made a big batch!)

NOTES: 

• Stephen likes this rice milk alone or on cereal -- no sweeteners or spices added.
• I actually prefer using this milk in baking and save Homemade Almond Milk for drinking, etc.
• Whatever you do, this milk is suitable for most sensitive tummies.
• You can also make RAW Rice Milk. I just haven’t tried it yet.
• I use the leftover rice bits in my veggie burgers, which I hope to share with you soon.

And tomorrow I’ll be back with my recipe for this delicious “buttermilk” cinnamon swirl bread made using this homemade brown rice milk! It turned out beautifully . . . and I have a huge stash of it in my freezer. Well, a dwindling stash, I should say.

Behold!

Oh, and if you want to see my diary from 1998, click over to Writing Chapter Three today!

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Homemade DP Dough

Though I didn't gain the "freshman 15" my first year at Ithaca College, I probably should have. Looking back, I'd most definitely have to declare DP Dough the official meal of choice that year. For, when I wasn't chowing on dining hall pizza and ice cream, I was on the phone ordering my favorite: a basic cheese calzone.

To be fair, IC has a great selection of vegetarian options, including a tasty meat-free, dairy-free chimichanga and even vegan grilled cheese. Too, there was this amazing Kosher kitchen. Many of us -- Kosher or not -- chose to eat there because they had THE BEST hummus EVER.

But every chance I got, I'd call to order DP Dough.


On a Friday night before heading to a friend's dorm to hang out. On a Sunday morning (we're talking 12:30 AM) after I'd had too much to drink and needed to fill my stomach with carbs. On a Tuesday afternoon . . . just because.

Of course, I understand the nutritional value of these hefty calzones is pretty much void. Fat, carbs, more fat. And a bit more fat. So, I'd order the cheese calzone, always making sure to add: "Light on the cheese, please." To which I'd get some sort of "Uhhh, OK?" from the guy on the phone. He was probably thinking: "Anything that'll help you sleep at night, crazy girl!"

Now that I'm older and a little wiser, I've learned to make my own calzones. This one, in particular, reminded me so much of the real thing, I just had to share it!


THE DOUGH

What you'll need . . .

• 2-1/4 teaspoons active dry yeast (or one packet)
• 1-1/4 cups warm -- not hot -- water
• 1 tablespoon agave nectar (or honey/maple syrup)
• 2 cups unbleached white bread flour
• 1-1/4 cups unbleached all-purpose flour
• 1 teaspoon coarse Kosher salt
• 1/4 cup olive oil

Method . . .

1. In a small bowl, add the yeast and agave nectar to the warm water. Stir and let sit for five minutes, until frothy.
2. In a large bowl, whisk together the flours and salt. Make an impression in the middle of the bowl with your fist.
3. Pour the oil into the bowl with the yeast mixture. Whisk a couple times. Then pour it into the impression you made in the flour.
4. Mix with a spatula. Then use your hands to knead everything in a smooth, elastic ball.
5. Spritz a large bowl with some oil and place the dough ball inside -- covered with some plastic wrap -- for one hour to rise. (You can allow it to rise more, it won't hurt. But if you're in a pinch, an hour is all you really need.)
6. Divide dough into four balls. You may wish to freeze the others (or refrigerate if you plan to use in the next two days.

THE CHEESE

• 1/4 cup low-fat shredded mozzarella
• 1/4 cup skim ricotta
• 2 tablespoons (or so) grated parmesan cheese
• 1 tablespoon Earth Balance or butter

PUTTING IT TOGETHER

1. Preheat your oven to 425 degrees F. If you have a pizza stone -- allow it to preheat as well.
2. Take one of those dough balls and stretch it into a round on a lightly floured work surface (like you would to make a pizza).
3. On one half of the round, spread our your mozzarella.
4. Then take dabs of the ricotta and distribute throughout.
5. Then sprinkle on the parmesan.
6. Then take dabs of the Earth Balance (or butter) and distribute throughout.
7. Fold over the top end and seal the edges (you may wish to pull the bottom dough edge over the top and press down to seal).
8. Poke the top (not the whole way through) a few times with a fork to allow steam to escape.
9. Bake for 10 minutes.
10. Then, get a large pan and spray it with a bit of oil. Heat on medium to high heat.
11. Leave the oven on, but take the calzone out of the oven and put it on the hot pan. Cook until lightly browned on one side. Then flip and do the other.
12. Return to the oven for around another 10 minutes (until cheese is bubbly and top is well browned).
13. Cut in half an serve with marinara sauce.

REAL DP DOUGH:


OUR VERSION:


I did a rough calorie count for this baby. It comes in right around 725, which isn't terrible. I estimate that the original likely has more like 1,200 (however, I searched high and low and can't find a reliable calorie count -- one of 'em says 450. I don't think so!). Plus, if you're making your own at home, you can choose to make a smaller or larger one. Use more or less cheese. Add veggies. Whatever you like!

For me, there are just days when I want to indulge. I'm planning to continue to tinker with this recipe (use wheat or pumpkin pizza dough, for example). But the key to making it great is the pan "frying" part in the middle of the process. It gives the crust a crispier texture. So, don't skip that part!


Hey! Here's the image source for the authentic DP Dough calzone.

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Changing Up the Commute

I'm lucky enough to live only a few miles away from where I work. So, I really have no need for a car. Right? Well, truth be told -- my area isn't exactly bike-friendly. Yes, there are bike lanes and sidewalks, but they involve trekking across busy highways with loads of traffic. A non-auto commute, needless to say, is certainly not for the faint of heart. But I decided to give it a try earlier this week when the temps were high and the clouds were few.

The result: I am still in one piece. I got to work. I got home from work. I got some good exercise. And I'm planning to do it at least two to three times a week -- weather permitting.

Commuting to work by bus, bike, or on foot requires a certain level of planning, however. So, if you're fortunate enough to live close to your place of employment, you might consider taking alternative transportation for a day or two. Just to try it out. For the purpose of this post, I'm concentrating specifically on biking and walking. Not only is it good for the environment, but it's also good for your wallet and waistline.

Here are just a few tips to get you started:

1.) Plan out your route considering safety, ease of travel, and time. There are likely multiple ways to get where you need to be. Figure out the good, bad, and ugly about each. For me, the long way around is definitely quieter, but involves more hills and several more miles. As a compromise, I take the short way -- but in the area where I feel least safe, I ride on the sidewalk. I see others doing the same thing, so it's not a horrible thing to do (I know bicyclists need to obey traffic laws -- but until they improve the bike lanes around here, I'll break them for the 1/2 mile that makes me feel uneasy). But look at all your options and plan accordingly.


2.) Dress appropriately. The temps in our area were in the high 80s this week. So, I knew I didn't want to be a mess when I got to work. I dressed in layers. Packed a cardigan for the inevitable office chill (too much air conditioning). I wore spiffy shorts one day, a stretchy skirt the next (and, yes, it's possible to bike in a skirt and still be descent . . . practice makes perfect). If you're especially self conscious about sweating, etc., pack another shirt. Wear sensible shoes. If you're walking, flip-flops just won't do. And high heels on a bike? I don't think so. If you're concerned with fashion, think about bringing a change of clothes. Ultimately, you don't want to sacrifice safety and comfort for fashion.


3.) Saddle up with a backpack. Include other key gear. If you're walking, having a backpack will help alleviate back problems. You can stow away lunch, a laptop, your purse, change of shoes (if necessary), etc. If you're biking, same thing -- but you'll also need to throw in a bike lock. Oh, yeah. And don't forget a HELMET. I never, ever, EVER ride without a helmet. When you're on the road with cars buzzing past you going 1,000,000 miles an hour, you'll be happy you're wearing one, too.


4.) Pack all your supplies. As I mention above, you want to pack smart. But this doesn't just include the basic necessities. You'll also want to be sure to bring a bottle of water with you. (Hydrate, please!) Furthermore, if it's hot outside, you may even want to consider bringing your getting-ready routine on the road with you. Nothing's worse than melted makeup with asphalt embedded in your pores. I pack a small toiletries bag so that I can apply my makeup and fix my hair in the bathroom at work. I also bring deodorant and some face soap so I can lather up a bit beforehand. If you don't feel like carrying all of this in your bag, you may want to keep a supply kit in your desk.

5.) Leave yourself enough time to get to your destination. I was completely surprised to learn that it takes me exactly the same amount of time to bike to work as it does to drive and walk from my car to my office. Astounded, in fact. But I didn't know this the first day, so I was sure to allow myself a full half hour just in case. You may even wish to do a test walk or bike ride on a weekend to see how long it takes to get from point A to point B.

But leave yourself enough time to get to your office so that you won't be rushing and perhaps ignoring the rules in the following step . . .

6.) Obey the rules. Yeah, I'm not going to lie. I do break a biking rule on my route. But, unless there's a reason that is particularly compelling (seriously, folks -- that part of my route is DANGEROUS, so I'd rather take my chances with a couple pedestrians on the sidewalk), you must obey traffic rules on your ride. This includes hand signaling. Both walkers and bikers must look both ways a.) for your own safety and b.) for the safety of others. Think about when you're in the driver's seat in your vehicle. It's frustrating when you see cyclists, etc. not obeying rules (or just being confusing and oblivious). So, you want to be the model . . . less frustration for those in cars, less chance of accidents for you.

One more thing: Just like you would for your vehicle, be sure to check that your bike is in good working order being heading out. Check the brakes, tire levels, etc. And consider carrying a bike kit with you for any unforeseen emergencies.

One of my friends describes biking to her place of work as "empowering" -- and I certainly agree with her. The days I chose to get here without my car, I felt liberated. I felt happy and strong. I was also happy about the extra exercise I was squeezing in. And despite the relative difficulty of my particular route, it was fun! So, if you choose to travel an alternative way to your 9 to 5, be safe. And let us know if you have any other tips to add! Just leave a comment or email us at neverhomemaker@gmail.com.

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Double Chocolate Chip & Walnut Cookies

Ah, another adventure with the BabyCakes cookbook. Last time we brought you a basic chocolate chipper recipe which has fast soared to my favorites list. This  time around, I thought I'd try something more sinful. More chocolate-y. And while I love the cookbook -- my only critique is that I don't ever see myself routinely stocking my cabinets with evaporated cane juice, xanthan gum, and some of the more exotic (but frequently used) flours.

(Fava bean flour? Why does that somehow make me think of Hannibal Lecter? Oh, that's right.).

I have been putting out some extra cash for coconut oil because I like it so much, but with our budget -- I'm thinking of calling a stop to that, too. The stuff is like $9 a container -- more than double the price of Earth Balance. It works SO incredibly well, though. So I have one more container left and will use it up like a rock star.

These cookies turned out just as good if not better than their plain chipper counterparts. I added the walnuts for some extra crunch, and I would highly recommend you do as well. The flavors blend famously. And the texture is undeniably amazing.






What you'll need . . .

• 1 cup coconut oil (though I imagine you can use Earth Balance or butter)
• 1-1/4 cups raw sugar (pulsed in your food processor so it's finer grains -- or just use brown sugar)
• 1/3 cup applesauce (unsweetened)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• 1-1/2 cups all purpose flour (or gluten free -- book recommends Bob's Red Mill)
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1-1/2 teaspoons xanthan gum (BUT I read you can just substitute more flax meal, and I did)
• 1 cup vegan chocolate chips
• 1/2 to 1 cup whole walnuts (crushed just slightly)

Method . . .

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment.
2. In bowl of an electric stand mixer, cream together the coconut oil, sugar, applesauce, cocoa powder, salt, and vanilla -- until fluffy.
3. In another bowl, whisk together the flour, flax meal, baking soda, and xanthan gum (or more flax meal to sub.).
4. Carefully add dry ingredients to wet and mix until dough is formed.
5. Fold in the chocolate chips and walnuts until just distributed evenly.
6. Scoop out heaping tablespoon amounts of dough onto the cookie sheets. Space 1-inch apart and gently press with the heel of your hand to flatten.
7. Bake on center rack for 14 minutes -- rotating the sheets after 9 minutes to help evenly bake.
8. Cookies are "done" when they are crispy on the outside and soft on the inside. Let cool on cookie sheets for 10 minutes, then transfer to cooling rack.

I hope you all enjoy the recipe. As I wrote earlier, it's one of the best cookies I've ever consumed.

Now, I've received a few emails and comments about providing nutritional information with my recipes. I just wanted to say that for now, I am unable to do so. Not only because I don't have a background in nutrition, but also because I'm unfamiliar with tools that will allow me to easily calculate without having to add up the caloric amounts of each separate ingredient myself. And if you know me, you know I'm horrible at math.

The BabyCakes cookbook does not provide nutritional info for these cookies -- however, in the future, if this information is included with a recipe I try -- and I tweak it (which I always do -- except with those PPK chocolate peanut butter pillows), I'll be sure to include as much info as I have. <3

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New School Spaghetti

When I was young, my all-time favorite dinner dish was Irish-Italian Spaghetti. Full of ground beef, onions, mushroom and tomato soups . . . it's not exactly something I see myself eating now. However, it's a family favorite -- despite the fact that not one of us has even a drop of Irish or Italian blood in our bodies. I haven't had the meal in years -- we're talking since the early 1990s. So, the other night when we didn't know what to make for dinner . . . I thought it'd be fun to recreate the sauce to meet my new and improved tastes.

The recipe is indeed a winner -- and incorporates even more exotic flavors than the original. As well, I'm thinking it might be a meat-eater pleaser. You'll have to let me know . . .

What you'll need . . .

• 1 package Boca veggie crumbles (vegan -- found in the freezer section -- or any other ground beef veggie substitute, be careful to read ingredients for vegan-ness)
• 1/2 cup chopped onion
• 1 can of fire-roasted tomatoes
• 1 can of soymilk (I used Silk -- see why it's measured this way below . . .)
• 1 cup chopped shiitake mushrooms
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• dash of salt
• handful of flour
• 1/4 to 1/2 teaspoon bottled hot sauce
• 10 to 12 ounces dried wheat spaghetti
• 1 tablespoon olive oil
  

Method . . .

1. Cook spaghetti according to the package's directions while making the sauce. Set aside when done.
2. In a large saucepan, add oil and onions and cook over medium heat until onions are translucent.
3. Add the veggie crumbles and shiitake mushrooms and cook another five minutes, until tender.
4. Put the can of fire-roasted tomatoes (do not drain and keep the can) into a food processor and blend until smooth. Then pour the tomatoes into the pan.
5. Fill the can with the soymilk and add it to the pan (you just want equal amounts of soymilk and tomato).
6. Add the cayenne pepper, garlic powder, pepper, salt, and hot sauce. Bring contents to a low boil, then bring heat down to a simmer.
7. You will want to add a handful or two of flour to thicken the mixture. Mix well . . . then cover and simmer for 20 minutes. (This allows the veggie crumbles to plump and the sauce to thicken.)
8. Makes approx. 6 servings. And it tastes good the next day!!!

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Whole Wheat Cranberry-Hazelnut Stuffing

In honor of next week's big holiday, I thought I'd go through the METHOD archives to find my absolute favorite stuffing recipe. It truly transcends usual holiday fare and often makes an appearance at our dining room table in the off season, so you KNOW it's a keeper.

Don't like cranberries or hazelnuts? Try experimenting with apples and walnuts, perhaps. Or maybe even dried blueberries and pecans. I don't know -- be creative! And be sure to let me know about it, please. :)


What you'll need . . .

• 6 cups whole wheat croutons
• 1-1/2 tablespoon olive oil
• 1-1/2 cup chopped red onion
• 1-1/2 cup chopped portabella (or baby bella, in my case) mushrooms
• 1 cup dried cranberries (or more or less, depending on your taste for cranberries)
  
• 1/2 teaspoon thyme
• 3/4 teaspoon Kosher salt
• 2 cloves chopped garlic
  
• 1/2 cup finely chopped hazelnuts
• ground pepper (to taste)
• 1-1/2 cups vegetable stock
• 1/2 cup steel-cut oats

Method . . .

1. Heat oil and add onion, saute until translucent. Then add mushrooms and cranberries, saute another 5 minutes.
2. In a large mixing bowl, combine croutons with the onion/mushroom/cranberry mixture . . . and then add everything BUT the vegetable stock.
3. Then, add the vegetable stock to the mix slowly . . . turning with a rubber spatula (or your hands) to combine.
4. Transfer everything to a shallow 1-1/2 quart baking pan (ours was a different size), and bake 15 minutes.
5. Stir mixture and bake another 10 to 15 minutes.

NOTE: You may need to add more vegetable stock depending on how wet or dry your stuffing turns out. Just add liquid 1/4 cup at a time to be safe (and not too soggy).

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