Almond Butter Energy Balls

I'm not a huge fan of dates. I feel like food bloggers, especially those who do the plant-based or raw thing, use them in many recipes. The texture creeps me out (I'm not a fan of raisins either), if I'm being entirely honest. That said, I found myself sticking them in the cart on my short shopping trip the other day. Why? I wanted to make some energy bites that are low in Weight Watchers points.

I didn't end up doing very well with those trials -- so that recipe is still in development. It's actually getting really close. But I did come up with these guys, which are around 4-5 points each, depending on how you scoop them (flat tablespoon versus heaping).

Immediately after eating them, I get a boost in energy. They're perfect for before or after workouts. That's for sure. I have a 7-miler on the schedule tonight, so I'll definitely be packing a few of these in before I lace up my shoes.

ALMOND BUTTER ENERGY BALLS

What you'll need . . .

• 1 cup dates, pits removed
• 1/4 cup smooth almond butter
• 1 cup rolled oats
• 1 tablespoon vanilla extract
• Handful or two chocolate chips (optional -- highly recommended)

Method . . .

1. Pulse the dates in your food processor until they come together into a ball. 
2. Then tear that ball up into small pieces (to distribute more evenly in your processor) and combine with the rest of the ingredients.
3. Pulse until you get a sticky dough. It may not pull together, but it should stick together when you press on it.
4. Then scoop tablespoon amounts into your palm and roll into a ball. Repeat until you have 12-16 balls.
5. Keep in an air-tight container in your refrigerator.

I wanted to thank you guys for your amazing feedback and sharing with my whole Real Life // Being Happy post. It's nice to know I'm not alone in how I think and feel. It's nice to know I'm not alone is just being happy with where I am in this world. I am hoping to get some time to respond more personally to your comments today. Nap strike + looming work deadline hasn't been helping in this area!

Related:

Chocolate + Nut Butter Energy Chunks
Chocolate Chunk Energy Cookies
Cocoa + Nut Butter Energy Balls
Cacao Nib Energy Chunks
Chocolate Peanut Butter Energy Bars
Automatic Healthy Eating // Learn to Love Alternatives 

Read more...

100 Calorie Cookie Dough Bites

I could eat cookie dough for hours (forever?). In fact, I’ve been snacking on quite a bit of it after creating my new favorite cookie recipe of all time, Maple Pecan Oatmeal Chocolate Chippers. But all that sugar, all that fat, all that dessert-y type stuff, I know it’s not good for me, especially in high doses.

Not surprising: I’ve been struggling with sugar and food in general due to stress. Now that I have a few months to really focus on myself, I’ve decided to start by keeping a food diary for a short period of time. I’m not into long-range calorie-counting. In fact, it makes me crazy and isn’t good when you consider my disordered past. But I do think the exercise of writing eats down can be a good one to just see a.) what you’re eating in general and b.) how much of it you’re consuming versus activity, etc.

So, this is how these 100 calorie cookie dough bites came to be. I won’t go nuts and call them “healthy” -- they contain less than 2 grams of protein per serving -- however, they are somewhat toned down from the ingredients in my usual cookie recipes. And they’re portioned out . . . versus the hugely rounded gobs I usually spoon into my mouth. It’s something in the right direction.

100-CALORIE COOKIE DOUGH BITES

What you’ll need . . . 

• 2 cups GF rolled oats
• 2 tablespoons coconut flour
• 3 tablespoons Earth Balance
• 1 tablespoon coconut oil
• 1/3 cup maple syrup
• 2 tablespoons flax meal
• 1/4 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips

Method . . . 

1. In your food processor, pulse oats into flour and mix with the coconut flour. Set aside in a large bowl.
2. Put the Earth Balance, coconut oil, maple syrup, and flax meal in the food processor. Pulse into well incorporated.
3. Add the wet ingredients to the dry and mix with a spatula until everything is moistened.
4. Fold in the pecans and chocolate chips. Then portion out by tablespoonfuls onto a plate.
5. Place in the fridge to firm up, then store there for the week.

// This recipe makes 18-20 tablespoon-sized balls. Between 95-105 calories.


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Morning Glory Muffins

A friend of mine shared a recipe for a delicious morning glory loaf on Facebook last week. And immediately, I just had to make them. I’m being serious. I put the computer down and started getting out all my baking pans to find the muffin tin. But, I set out to change a few things with this recipe. First, I was out of eggs and typically bake things vegan out of habit. And I wanted to include less oil. And no refined sugar.

So, I modified and mixed and even tossed in some freshly squeezed clementine juice for natural sweetness. What resulted from these efforts is a truly amazing breakfast muffin that’s also gluten-free, vegan, and full of fruits and veggies.

Ada ate half the batch herself.

MORNING GLORY MUFFINS

Adapted from this awesome recipe on Imagine Childhood.

What you’ll need . . . 

• 1 cup GF rolled oats processed into flour
• 1/2 cup GF rolled oats, whole
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 2 tablespoons flax meal + 6 tablespoons hot water (2 flax “eggs")
• 1 teaspoon vanilla extract
• 1/2 orange (or 1 full clementine) -- just the juice
• And also the zest, if you like it!
• 2 large carrots, shredded (around 1 cup)
• 1 large apple, shredded (around 1 cup)
• 1/3 cup walnuts, pulsed to crumble

Method . . . 

1. Preheat your oven to 350 degrees F. Grease a muffin tin with Earth Balance or coconut oil.
2. In a large bowl, whisk together the oat flour, oats, baking soda, and cinnamon. Set aside.
3. In a smaller bowl, combined the maple syrup, olive oil, flax eggs, vanilla, orange juice, then pour this mixture into the dry ingredients.
4. Add the carrots, apples, and walnuts, and mix until well incorporated.
5. Then divide evenly among your pan -- 12 muffins in all -- and bake for 20-25 minutes. Until golden brown and set in the center.
6. Let cool on a rack for a few minutes before consuming. I am sure you can also freeze once they are totally cooled, but they didn’t last that long in our house!

You’re going to love these muffins. 

Just a note that the batter will definitely be shaggy, if that makes any sense. It might not seem like you have enough oat covering to go over all those shredded apples and carrots. I assure you, it will all bake up beautifully. And these are incredibly healthy if you consider they’re mostly just oatmeal baked into muffins.

Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Pumpkin Fudge Microwave Muffin

Ever since I rediscovered the microwave muffin a couple weeks ago, I’ve been hooked on them. In a way, it’s just a different way of eating your morning oatmeal. Well, sort of. This mix is a bit more decedent than the last muffin recipe I shared with you. As much as it’s suited for breakfast, it’s make an awesome dessert for one in a pinch.

Check it out:

PUMPKIN FUDGE MICRO MUFFIN

What you’ll need . . .

• 3 tablespoons flour 
• 2 tablespoons rolled oats, uncooked
• 1 heaping tablespoon cocoa powder
• 1/4 cup pumpkin puree 
• 2 tablespoons maple syrup 
• 2 tablespoons nondairy milk 
• 1 tablespoon peanut butter 
• 1/4 teaspoon baking powder 
• Pinch cinnamon 
• Pinch salt
• Handful chocolate chips

Method . . .

1. Mix together the cocoa powder, pumpkin puree, maple syrup, peanut butter, and nondairy milk. Then add in the rest of the ingredients and mix until just combined.
2. Lightly grease the inside of a large coffee mug with Earth Balance or oil. Pour in the muffin mixture.
3. Cook in your microwave on high heat for 2-1/2 to 3 minutes. Let sit for a minute or two to cool down.

Then flip your mug onto a plate,
Cut the muffin in two,
And top with peanut butter . . .
Or whatever else you think sounds tasty.

Like so:


Enjoy!

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

Read more...

Budget-Friendly Low Glycemic Foods

Though I won’t be going on some wild post-holiday detox, I’m getting back to the basics this week and eating vegetarian low glycemic foods to come down slowly from all that December sugar. The cool thing with this list is that these foods are triple threats. They’re healthy, inexpensive, and they are also pretty shelf stable, so food waste isn’t a concern. Better on the budget, too.

Add these 5 foods to your weekly grocery list. And consider trying some of the many recipes we have on this site. Back in the day, I posted recipes multiple times a week. More recently, those posts get around half the views of the other stuff I share -- but I think 2015 is the comeback of recipe blogging regardless. I love cooking and baking, and I can’t let pageviews always dictate my content.

Enjoy!

Oats

Oats -- in a variety of forms -- are my breakfast go-to. We have both rolled oats and steel-cut on hand, which we purchased at Aldi on the cheap. Oats contain a special sort of fiber that lowers bad cholesterol levels known as beta-glucan. Plus, they taste great and fill you up so you can get through your day.

• Easy Microwave Muffin
• Homemade Breakfast Muesli
• Chocolate Energy Chunk Cookies
• Half Dozen GF Chocolate Chippers

Lentils

Quick-cooking lentils are great in a pinch because they contain potassium, calcium, zinc, niacin, and vitamin K. And they're particularly rich in dietary fiber, lean protein, folate, and iron. Surprisingly, I don’t have a lot of recipes featuring lentils on this site -- so I’d like to change that! Usually we just toss them into soups.

• Lentil + Quinoa Burgers with baby kale pesto
• Stephen’s Healthy Lentil Bowl
• Split Pea Miso Soup (use lentils in place of split peas)
• Tarka Dhal (with lentils + sweet potatoes)

Chickpeas

There are tons of health benefits you gain from eating chickpeas. They’re high in both fiber and folate. They’re an excellent source of vegetarian protein. They taste delicious prepared in a variety of ways. Heck -- you can even use garbanzos in desserts! No, really. Check out that blondie recipe and tell me what you think.

• Garbanzo Bean Salad
• Stephen’s Garden Hummus
• Healthy Chickpea Blondies
• Chickpea Veggie Burgers
• Curried Chickpea Mash

Beans

Similarly, there’s a wide array of other beans that a packed full of goodness. In fact, each cup of beans contains 15 grams of both protein and fiber. A few months back, I gave you guys an entire week’s worth of dinner ideas that contain beans as their bulk. (Oh, yeah. You can also make some awesome black bean brownies to curb that sweet tooth!)

• Freezable Veggie Burgers
• Improved Pumpkin Chili 
• Black Bean Peanut Butter Brownies
• Black Bean Breakfast Smoothie

*** To cook beans, follow these detailed instructions.

Basically, you soak overnight, drain and rinse, then cook atop your stove for a few hours on low heat until you reach your desired texture. You save money on buying cans, as well as consume less sodium and harmful BPA from cans.

Sweet Potatoes

Despite their taste, sweet potatoes are actually lower on the glycemic index than regular potatoes. When I was working my desk job, I’d often bring a scrubbed sweet potato in for lunch. I’d pierce the skin with the tines of a fork and then place it on a microwave safe dish. Cook on high for 5-6 minutes and then top however you like.

• Baked Sweet Potato Fries
• Roasted Sweet Potato Stew
• Sweet Potato Stuffed Peppers
• Broccoli + Sweet Potato Soup
• Sweet Potato Ravioli with Tofu Ricotta

What types of recipes would you like to see this year?

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

Read more...

GF Oatmeal Raisin PB Chocolate Chippers

The folks at Peanut Butter + Co. contacted me to see if I'd like to try some of their peanut butter spreads after I posted my birthday Cookie Dough Stuffed Cupcakes with peanut butter frosting. Boy would I ever, I wrote them. I've been a huge fan of their brand for years on end, especially the Dark Chocolate Dreams mix.

So, I wanted to craft a recipe using a spread I had never tried before. And along with the White Chocolate Wonderful and Mighty Maple flavors, I got hooked on one that gave me this great idea for a cookie-hybrid. It's a chewy, soft cookie that's perfect for fall snacking. The best part? You only need one bowl to make them -- and cleanup is a breeze!

OATMEAL RAISIN + PB CHOCOLATE CHIPPERS
Gluten free, vegan, and simple to make.

What you'll need . . . 

• 1 cup GF rolled oats, uncooked
• 1 teaspoon baking soda
• 1 tablespoon flax meal + 3 tablespoons hot water (flax egg)
• 1 cup peanut butter*
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• Pinch salt for topping cookies

* Obviously, I used Peanut Butter + Co's Cinnamon Raisin Swirl in this recipe. If you don't have it, just use 1 cup peanut butter, but add 1/3 cup raisins and 1/2 to 1 teaspoon cinnamon to this recipe.

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly grease a baking sheet and set aside.
2. In a large bowl, combine the flax egg with the peanut butter, brown sugar, and vanilla extract by stirring vigorously with a spatula.
3. Then toss in the oats and baking soda and mix until well incorporated. Fold in the chocolate chips.
4. Then let the mixture chill for 30 minutes or so, just to firm up and let oats soak in flavor a bit.
5. Scoop out in heaping tablespoons (almost double size) and arrange on your baking sheet (makes around 12 to 14 large cookies). 
6. Flatten each with the palm of your hand slightly before baking for 9-11 minutes. Done when lightly golden on edges. 

Just a note on all these gluten-free recipes you've been seeing (like last week's Sweet Pumpkin Bread -- as a quick note on that recipe, I used FINE GRIND cornmeal -- if you use a coarser meal, it's likely to crumble). I simply ran out of flour last week and decided to get creative with the ingredients I DID have on my kitchen shelves. Many of you have written me because you appreciate the GF recipes, so I will try to provide more in the future.

Please let me know if you try this cookie!

Thanks to Peanut Butter + Co. for sending me the different peanut butters to try. I was not compensated or required to post about their products, but I've been a fan of this brand for honestly years and enjoy it tremendously. My opinions are 100% my own.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Homemade Muesli + Plans

One of my favorite breakfasts lately has been Aldi muesli with homemade almond milk or Greek yogurt. (Here are more of my Aldi favorites.) As I was noshing on it one morning, I thought -- why can't I just make this at home? And, really, this "recipe" is super simple and customizable to your own tastes.

You may even have all the ingredients you need already on hand!

HOMEMADE MUESLI

What you'll need . . . 

• 4 cups rolled oats, uncooked
• 1 cup flaked cereal (I used Heritage Flakes)
• 1/2 cup raisins
• 1/2 cup dry fruit of choice (I chopped up apricots)
• 1/2 cup sunflower seeds
• 1/2 cup sliced almonds
• 1/4 cup flax meal
• 2 tablespoons chia seeds
• 1 teaspoon cinnamon
• Dash nutmeg, cloves, etc.

Method . . . 

1. Combine all ingredients in a large bowl.
2. Transfer to an airtight container.
3. Serve with milk or yogurt. 
4. Note: You can really put whatever add-ins and spices you want in your muesli. You can also up the ratios to fit your tastes.

// RUNNING

I had a great week of running at the beach, as some of you saw on Instagram. I'm finally getting back into my running groove after a busy summer season of moving, travel, and general craziness. What's funny is that this week of workouts looks almost exactly like it did one year ago!

• Sat: 6 miles at 8:00/mile
• Sun: 8 miles barefoot on beach at 9:00/ mile
• Mon: OFF
• Tue: 6 miles at 8:15/mile
• Wed: 4 miles barefoot on beach 
• Thu: OFF
• Fri: 4 miles barefoot on beach
• Sat: OFF
• Sun: 10 miles of hills + humidity at 9:00/mile

Thing is, I'm a whole month behind where I should week weekend mileage-wise for marathon training. If I were to max out on distance and still feel comfortable, I'd be running 13 miles next weekend, not the 17 that's in my plan. I don't know at this point how to catch up without risking injury, since I'm prone.

I'm disappointed for letting running take a back seat, though I know my body -- and between our move, helping my parents move, and then helping friends move -- there were entire weeks where it was enough to get out of bed with all that soreness, let alone run double digits on the weekend!

Right now I'm trying to make the decision to pay and run the Wineglass HALF Marathon or to skip the race altogether. Is anyone else running the half this year? I think with all the difficult hills in my new neighborhood, I might be able to get a good PR on the fast + flat course. But at the same time, I hate spending more money just because I couldn't stick with my program.

I am registering today for this year's Women's Distance Festival 5K. I seem to be running around the same paces as I was last year, so I imagine I won't necessarily break 22, but I guess we'll see. A highlight? My BFF Erin will be driving up to run the race too! Can't wait!

Have any races in your future? Or did you have fall marathon plans that just aren't happening?

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Strawberry Shortcake Muffins

I'm a little late with posting these, since strawberry season has come and gone here in upstate NY. And pretty much everywhere else for that matter. If you were smart and preserved or have frozen strawberries on hand, they would make a perfect substitute for this recipe. Now that blueberry season is upon us, feel free to use them (or any other fruit) in equal ratio as well!

These muffins are gluten-free and make a delicious dessert or even breakfast, depending on your cravings. I used a 1/2 cup of sugar, but I'm thinking in the future I could certainly use less or substitute in maple syrup or honey for a lower glycemic punch.

STRAWBERRY SHORTCAKE MUFFINS

What you'll need . . . 

• 2-1/2 cups rolled oats (if you're GF, use Bob's Red Mill)
• 1 cup low fat Greek yogurt*
• 2 tablespoons flax meal + 6 tablespoons hot water (you could also use 2 eggs)
• 1/2 cup raw sugar 
• 1-1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1 cup fresh strawberries, chopped -- more if desired

* To make this recipe vegan, you can substitute in your favorite dairy free yogurt. You could even experiment with nondairy milk, like Homemade Almond Milk, though you will need to perhaps use a bit less, more like 3/4 cups. 

Method . . . 

1. Preheat your oven to 400 degrees F. Lightly grease a muffin tin or use liners and set aside.
2. Give your flax eggs some time to gel up by combining the 2 tablespoons of flax meal with the 6 tablespoons of hot water. Just whisk in a little dish and let sit for a few minutes.
3. Put all ingredients (except strawberries -- you will fold those in at the end) in your food processor and pulse until smooth. Alternatively, I'm sure you could just use some oat flour and mix it with the other dry ingredients and then add the wet later and stir until well incorporated.
4. Then transfer to a bowl and fold in the strawberries. The flax and oats will make the dough quite sticky, so just make sure your muffin tins are greased. I used Earth Balance.
5. Portion equally for 12 standard size muffins. Bake for 20 minutes, then check to see if edges are turning golden and you can even prick a muffin to check the center for done-ness. You may wish to bake up to 25 minutes or so.
6. Let cool on a rack before serving.

// FREEZE + RELATED RECIPES

If you'd like to save some to freeze, just let cool completely, then wrap each individually in plastic wrap and store in another airtight freezer container for up to 6 months, longer if you have a deep freeze.

• Zesty Orange Ricotta Muffins
• Apple Cider Dunkers
• Blueberry Skillet Cake
• Pecan + Chocolate Chip Microwave Muffins
• Banana-Walnut Muffin Tops

What's your favorite seasonal fruit? 

Mine? Strawberries. But I'm sure you could have guessed it!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Chocolate Chunk Energy Cookies

I had some time yesterday to go through my stats from last year and identify our 25 Top Recipes of 2013. I put all of them on a handy Pinterest board if you're interested to check them out and try them (and share, if you want!) if you haven't had the chance. What I've discovered time and time again is that you guys like homemade energy bars.

So do I!

We make them often, but I don't always share the recipes because they're gobbled up quickly. This particular recipe I'm sharing today is something I like to eat before/after my runs. Sometimes I even use it as a healthier alternative to dessert. Energy bars aren't always low in calories, but they have a good mix of natural sugars and good protein sources to keep your body feeling strong and your hunger at bay.

This batch features 85% cocoa chocolate chunks from Aldi.

CHOCOLATE CHUNK ENERGY COOKIES
vegan + gluten-free recipe, makes 24

What you'll need . . . 

• 1 cup raisins
• 1/4 cup pure maple syrup
• 1/3 cup smooth peanut butter
• 1 cup raw walnuts
• 1-1/2 cups rolled oats (uncooked -- use GF if you are gluten-sensitive)
• 2 tablespoons flax meal
• 2-3 ounces dark chocolate, pulsed 

Method . . . 

1. Place all ingredients -- except 1/2 cup of the oats, flax meal, and chocolate -- into your food processor and pulse until it sticks together.
2. Then pour into a large bowl and add the oats, flax meal, and chocolate chunks. Mix with a spoon or by hand until well incorporated.
3. Then scoop out by the tablespoonful and form into "cookies" in the palm of your hand. 
4. I store mine in the fridge in an air-tight container for easy grabbing.

Nutrition info: 125 calories each, 13g carbs, 7g fat, 3g protein, 7g sugar

// SIMILAR RECIPES

• Chocolate Almond Butter Energy Chunks
• Cookie Dough Balls
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Cocoa-Hazelnut Energy Chunks
• Maple-Walnut Energy Chunks
• Marathon Chunks
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk
• Runner's World Energy Bars
• Choc-PPB Energy BARS

PS: There's a great sale on Athleta dresses and activewear today on Zulily. I ordered this dress with the last of my Christmas money (Yes, I still had some! Even I can't believe that!). Can't wait until summer. Seriously. 

As the ice starts to fall outside. Ughhhh...

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Half Dozen Gluten-Free Chippers

After this success in gluten-free baking, I'm confident that many all of my small batch cookie recipes can all adapt. I actually had several trials before I decided to stop trying to use lots of ingredients + just keep it simple. That meant using simple pulsed oats in place of flour.

Many of you have expressed concern over the use of oats -- we use the Bob's Red Mill kind that are marked as gluten-free. So, please bake carefully if you have sensitivity.

So, add these to the list of my other half dozen recipes.

HALF DOZEN GF CHOCOLATE CHIPPERS 

What you'll need . . . 

• 1/4 cup Earth Balance
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon water
• 1-1/4 cups GF oats, pulsed into flour
• 1 tablespoon flax meal
• 1/2 teaspoon baking soda
• pinch salt
• handful or two chocolate chips

Method . . . 

1. First you'll want to pulse your oats in a food processor (this is the one we have) until flour-like. Takes just a few minutes. Set aside.
2. Preheat your oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
3. Cream together the Earth Balance and sugar using the paddle attachment on your mixer. Then add in the vanilla extract, flax meal, and water. Until fluffy.
4. Mix on low adding the oat flour, baking soda, and salt. Stir in chocolate chips and let rest for just a couple minutes.
5. Then bake for 10 to 12 minutes, until edges are golden brown. Let cool completely before eating (they set nicely this way).

I suppose I don't need to make a big fuss about these being GF -- really they're just tasty oatmeal cookies made entirely of oats. The texture is wonderful, too. Moist (I hate that word, but that's what they are), but crisp. They'll be a new regular in my rotation whether or not I continue my GF adventures.

Have you made your own flours at home?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Lemon Cornmeal Cake + Blueberries

Everything about this recipe isn't classically ME. I don't often bake with fruit. I don't often make desserts without chocolate or peanut butter. I don't often bake gluten-free. I rarely use less than 1/2 cup sugar.

And, yet. . .

I am in love with this cake.

LEMON CORNMEAL CAKE
gluten free + vegan 

What you'll need . . . 

• 1 cup rolled oats, pulsed into flour
• 2/3 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Juice of 2 lemons (1/3 cup)
• Rind of 1 lemon
• 1/2 cup almond milk
• 1/4 cup coconut palm sugar***
• 1 tablespoon ground flax meal
• 3 tablespoons hot water
• 1/2 teaspoon vanilla extract
• Half cup frozen blueberries

*** I have discovered coconut palm sugar (blonde). It's incredible. No one has paid me -- in sugar or $$$ -- to say so either. I found a package at Wegmans, saw that it's low on the glycemic index and much more nutrient dense than regular sugar, so I gave it a try. 

I've been able to swap with a 1:1 ratio -- so you can use any other sugar you like in this recipe. Brown sugar would work well, too. 


Method . . . 

1. Preheat your oven to 350 degrees F. If you have a cast iron pan -- mine is 9 inches diameter -- place it in the oven to heat, too.
2. In a food processor, pulse your oats until they resemble flour. A minute or so. Then briefly pulse in the cornmeal, baking powder, and salt. Pour into a large mixing bowl.
3. Add the rest of the ingredients -- minus the blueberries -- and mix until well combined.
4. Stir in the blueberries. Then carefully get the pan out of the oven pour a heavy teaspoon of olive oil in the center and pour in the mixture.
5. Bake for 15 to 20 minutes, until set in the center. Baking time will depend on if you use cast iron or a regular round 9" baking dish. Just make sure it's set and golden brown.
6. Let cool before slicing into wedges. Enjoy with fruity tea, if you like.

It's a healthy, muffin-y cake with a rather bold lemon flavor, so get ready for it. I like it that way, though. Intense. You can add more sugar, maybe even a 1/4 cup more, if you'd like to cut down on the sourness. The rind, too, can be omitted to tone it down.

We ate this cake for breakfast, snacks, and after dinner. I think it'd be great with frozen raspberries or blackberries, too.

Today on Writing Chapter Three . . .


We changed up the dining living family play room again. And we built our own DIY play Teepee for around $30. Gotta love PVC pipes.

PS: Thanks for your movie suggestions. Tried to go see Les Mis with a couple of my girlfriends . . . and it SOLD OUT with the person before me in line. Then we asked about Silver Linings Playbook. SOLD OUT TOO. Talk about bad luck. We got coffee instead. Maybe next weekend.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Even Better Pecan Chocolate Chippers

We've been dealing with a cranky baby this past week -- which has meant little time for posting, unfortunately. But in order to stay sane, I snuck in some baking time. Thing is, I'm also trying to reduce the dairy and wheat in my diet to help with some breastfeeding issues that we're having.

Good news, though. As a result, I improved on my favorite cookie recipe.

EVEN BETTER PECAN CHOCOLATE CHIPPERS!

What you'll need . . .

• 1/2 cup Earth Balance (I used the soy-free kind)
• 1/2 cup brown sugar
• 1/3 cup natural sugar
• 1-1/2 teaspoons Ener-G egg replacer with 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats, processed into flour*
• 1/2 teaspoon baking soda
• 1 cup diced pecans (or walnuts)
• 1 cup vegan chocolate chips (I used Sunspire)

*To process rolled oats into flour -- put them in your food processor for 3 to 5 minutes -- until they are pulverized, flour-y. That's all you have to do.

To bake, just follow the method on the Pecan Chocolate Chippers recipe page.

They turn out even better than the original . . . and are wheat free, dairy free.


Now back to soothing our crying two week old. Tonight we're making some pretty amazing vegan pizza. So, keep an eye out for that recipe -- coming soon!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Finish-It-Up Smoothie

I wouldn't describe this smoothie as exciting or innovative. It's pretty basic, really. As with all our cooking, though, sometimes you just have to use up the ingredients that are around. And that's exactly what I did! We have tons of strawberries and blueberries. We've nearly run out of oats and almond milk. But before we replenish supplies, we have to finish 'em up!

I slurped the whole thing (plus another cup of overflow that didn't fit in the fancy glass) after a 5-mile barefoot beach run.

FINISH-IT-UP SMOOTHIE

What you'll need . . .

• 1 cup almond milk
• 1 heaping tablespoon peanut butter
• 1/4 cup oats
• 6 large strawberries
• 1/3 cup blueberries
• 1 medium banana
• 1/2 to 1 cup ice
• 1 teaspoon ground cinnamon

Just toss everything into your blender and blend until smooth.

And here's a glimpse into what we're doing. Hanging out with these kids is tons of fun!


Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...