But It's A Healthy Fat ...

I am a child of the 80's and definitely remember the "no fat" and "low fat" labels of that decade.

The increase in heart problems in America led to a reaction to remove all fat from our diets in order to be "healthy."

Unfortunately, the experts were wrong.

It is good to avoid or limit saturated fats in the form of beef and bacon,

It is good to avoid transfats in packaged treats.

It is good not to overdo it with butter and cheese.

Moderation is always authorized.

But - there are actually HEALTHY fats.

Olives, nuts, seeds, olive oil, avocado, fish ... all full of healthy fats.

These powerhouses are also high in calories and can easily be overeaten if not careful,

but their healthy fats have so many benefits.

Creaky joints? - lubricate them by drinking water and eating healthy fats

Mind a little foggy? - clear it with some healthy fats and boost your mood while you are at it

Cholesterol levels unbalanced? - need to regulate LDL, HDL and triglycerides? - yep, healthy fats will lower LDL and triglycerides and raise HDL

Prediabetic? - manage blood sugar with those healthy fats

Tummy trouble?  70 percent of the immune system is in the gut and healthy fats (especially plant based fats) feed the good bacteria in the stomach and help the stomach do what it is supposed to - break down foods, absorb nutrients, and fight infection

Struggling with overeating? - healthy fats keep you satisfied for longer

Not sleeping well? - healthy fats may improve sleep

Fighting inflammation (allergies, arthritis, frequent sickness, aches and pains)? - healthy fats can help

Struggling with a slowing metabolism?  - again, try a healthy fat to fuel it properly

The low-fat craze might have been a good idea,

EXCEPT that we still wanted our food to taste good.

So, out came the fat, and in went the fillers and sugar!

I prefer to go for some valuable healthy fats.

In fact, today I made some avocado pudding/mousse.

It is DELICIOUS and full of healthy fats and fiber.

It also can be made with more natural sugars (I chose maple syrup)

The pudding is just mashed avocado, cocoa powder, and maple syrup.

If you wanted a little more protein, you could serve it with a dollop of peanut butter.

Or if you need some extra antioxidants,

sprinkle some berries on top.

Two possible recipes:

https://detoxinista.com/detox-choco-cado-pudding/

https://chocolatecoveredkatie.com/avocado-chocolate-mousse-vegan-healthy/

The recipes call for blenders or food processors,

but if your avocados are ripe, a fork should do the trick.

I recently added a little food processor to my arsenal and it works GREAT for this little treat!

Flashbacks

 This past week was like a "flashback" for me.

About this time last year, I joined hubby in Orlando, FL while he had training.

When his plans were being made this year,

there were some events in my future that had not found a place on the calendar yet so I stayed home.

So for 4 1/2 days, I was reminded of my days as a military wife.

The days were long and quiet.

I did get a lot of cleaning, sorting, and "pitching" done.

I could be thankful for more communication than the "good ol' days."

I am so glad for cell phones!

And to greet hubby on his return this afternoon - 

a batch of cookies.

The blogger who gave me the recipe labels these the "Healthiest Cookies Ever!"

The ingredients were simple :

walnuts, dates, flax seed, water, vanilla, salt, baking soda, apple cider vinegar, and chocolate chips

Healthy fats, unprocessed sweeteners, fiber ... Wow!

I halved the chocolate chips (using only a 1/4 cup) as well as grinding them a bit in the food processor.

And I used "cocoa nibs" for missing half of the chocolate chips.

Hubby ate 4 as soon as he walked in the door.

Score one for wifey!

Now it is time to serve up the "Eat the Rainbow" Soup for dinner.

If you haven't tried it yet,

this might be a great week with the plunging temperatures!

Provision of Protection

 As I went about my work today on this Thankful Thursday,

I couldn't help but be thankful for God's provision.

He has always provided.

But today, I was thankful for the blessing of an energy-efficient home.

I was thankful for a/c in my car.

When we married, our first 2 apartments did not have a/c.

Our next 2 trailers had poor insulation and even weaker a/c units.

Our next rental rarely needed a/c but when we did, it too was weak and not up to the challenge.

This week, I am thankful for a cool home.

I have been able to leave the a/c off until about 2 pm when it reaches 80 inside

and then it responds quickly to cool the home.

I am thankful that it cools well so that sleep comes easy.

I am also thankful for cool meals.

Hubby and I have committed to eating a green salad each weekday for lunch (unless we have leftovers) for a little while.

They are healthy, easy, and don't heat the house.

They also make my meal planning and shopping easier,

Tonight we also had a salad -

a beautiful Italian Chopped brussel sprouts Salad.

Don't knock it till you try it!

And it provided enough for tomorrow's lunch as well - 

That's a win in my book!

A Breakfast of Champions

Here is a start to the pictures:

a view of the eat-in kitchen.

I think that I am most excited at the big pantry all the way to the right.

The decoration was a gift from our realtor - a barrel top with our name and initial on it.

The wall that you do not see is actually a large sliding door out to the patio.

I am contemplating where everything will go and where things will land.

I do know that I will need a step stool at the ready because the cabinets are very tall

and I wouldn't want to waste any space.

I also am going to use a gas stove for the first time since I was babysitting as a teenager.

Hubby says I will just love it ... and the internet agrees.

The dishwasher is actually going to be a glorified dish drainer.

The sink is one large, undivided basin and I don't really want a dish drainer on the counter,

so why not use the dishwasher - it even has unique spots to dry everything.

As to the breakfast of champions ...

How about some chia pudding?

I have discovered that I do a great job making meals for others in my home,

but I hate to cook for myself,

so meals already made are a blessing.

This makes a great breakfast or even an evening treat.

Periodically, I make up about 4 breakfasts and throw them in the fridge for hubby and me.

It's an easily adaptable recipe.

And as I type this,

I realize that I forgot the maple syrup in this morning's batch - 

better add that before tomorrow morning.

Chia Pudding

3 TBS chia seeds

5 oz milk

1 TBS maple syrup

1 tsp vanilla

for variety:

add 1 TBSP cocoa powder and then a TBSP of peanut butter at breakfast

or

add 1 TBSP lemon juice and then a half cup of blueberries or strawberries at breakfast

or

use half milk and half orange juice for the liquid to create a creamsicle pudding

Directions:

Mix all ingredients in bowl.

Leave sit 5 minutes (or until you remember that you are making pudding)

Stir again and leave sit 5 minutes.

Stir again and put in fridge.

Stir again before eating.

Chia seeds are a complete plant-based protein

and while they are expensive

a little goes a long way and actually is cheaper (and more filling)

than a serving of Cheerios.

 The fabric for my curtains arrived today,

so I will be busy working on them tomorrow and through next week.

Another Month Gone

 I can't believe that another month has gone by.

Hubby is back to teaching for a week or two, 

so I have a couple of extra hours a few evenings of each week to return to the blogosphere.

It has been a month of more changes and of making adaptations.

I determined to be more discipline in my housework.

I did get though the whole house in the month of September.

I am headed back through this month and getting some of the grime left behind by the smoke of the fires.

I determined to get back to running regularly.

Running (or wogging) is a relative term.

Hubby was wogging with me on Saturdays, but

I am now interval walk/jogging 2 other days each week by myself.

It seems to be the best way to get my heart rate in the peak zone to boost my stamina.

It also lowers my resting heart rate.

We have additional family responsibilities again.

It is nice to do what we came here to do,

but it does require additional time - 

especially on the weekends.

I am now teaching weekly.

I continue to have my little friends over to the house

for one hour each week to prepare specials for church.

And I am teaching a Sunday School class each Sunday.

Of course, this prep work has taken time as well.

And then, we always seem continue to adapt our diet 

as we determine what really fuels our bodies and keeps us feeling good.

We have been learning to use many more plant-based meals throughout the week.

I never really imagined that, but here we are.

This too has taken more research and time to find quality meals that provide all the nutrients we need without using meat and dairy all of the time.

And this leads me to the delicious meal that we had tonight.

A delicious Lentil and Quinoa Stew

The recipe called for beef, but also said that it could be left out.

The quinoa and the lentils provided plenty of protein.

And the quinoa has lowered hubby's blood pressure amazingly.

During his time in the military, he was actually hypertensive,

but now he is on the low side of normal!

Ingredients

2 tbsp extra light olive oil

½ cup quinoa (washed and rinsed)

1½ cups dried lentils (washed and rinsed)

½ cup carrots (peeled, chopped)

1 medium onion (chopped)

1 cup butternut squash (diced) 

2 bay leaves

1 tsp ground cumin

1½ tsp Himalayan salt

½ tsp Dried Oregano

½ tsp dried basil

¼ tsp dried rosemary

¼ tsp celery seeds

1 pinch rubbed sage

1 tsp ground black pepper

¼ tsp fennel seeds 

6 cups beef bone broth 

1 tbsp coconut oil

Instructions

• Heat oil in a deep pot over medium heat.  Add the quinoa and toss to coat. Once coated, add the lentils, onions, carrots, butternut squash and all herbs and spices along with the beef bone broth.
• Bring to a boil before reducing the heat to a low simmer. Cover and allow to simmer for 20-30 minutes until the quinoa and lentils are cooked, adding water (and/or stock) as needed. Gently turn the ingredients occasionally to ensure that they don't stick or burn, and to ensure that there is enough liquid in the pot.
• Once the quinoa and lentils are fully cooked, discard the bay leaves and juniper berries and stir in the coconut oil.
• Turn off the heat and cover the pot for at least 15 minutes to allow the ingredients' flavors to meld together.

It was just so yummy on a cool fall night with some fresh bread.

The fennel seeds really give it a warm, pleasant flavor.

The recipe said it would feed 4,  but the portions were quite large.

This Day in History

 Most of my readers (family and friends) were in the same place on this day in history 2002.

It was a warm, humid day in NY - Latham, NY to be exact.

It is the day that I married my sweetheart.

18 YEARS!

It is hard to believe it.

And yet, so much has happened.

So much has changed.
We have changed as individuals and as a couple.
Hubby laughs when I say something bold or act with confidence.
I don't know if it is age or his influence on me, but I am more outspoken then I was back then.
Our first year (ok, our first 5 years of marriage) was spent on the go.
If hubby was not working, we were exploring.
Today, the perfect weekend is a "wog" together, brunch, and peace and quiet.
We are happily "homebodies."
We have made cross country moves 3 times,
lived in 4 states,
lived in apartments, trailers, and duplexes.

And some things haven't changed.
Our home is typically still quiet, just the two of us.
Despite our ideas, the Lord never opened the door for "full-time" ministry.
And we still enjoy being a couple and spending time together.

We celebrated on Saturday.
Yes, there was a "wog."
There was a brunch.
We mini golfed for the first time in years (we think since NY 2003).
We enjoyed cold brew coffee lattes at home.
And I made shrimp scampi and blackberry lemon bars for our celebratory dinner.

The lemon bars are perfect for a summer evening and the blackberries are plentiful right now.

Ingredients

CRUST:

1 cup Gluten-free rolled oats 

½ cup almonds

1 tablespoon coconut sugar

pinch of salt

2 tablespoons melted coconut oil or butter

2-4 tablespoons cold water (start with LESS, add more if needed)

FILLING:

4 eggs

½ cup maple syrup

½  cup lemon juice (fresh is best_

3 tablespoons coconut flour 

1.5 teaspoons finely shredded lemon peel

pinch of salt

1½ cup fresh blackberries (blueberries or raspberries can be used instead)

Instructions

CRUST:

Preheat oven to 350F.
To make the crust, combine oats, almonds, sugar, and salt in a food processor.
Blend until mixture resembles coarse crumbs.
Add oil and then add water one tablespoon at a time, blend just until mixture comes together.
It should easily press together, but not be overly wet.
Sometimes it may only take 2-3 tablespoons, so it's important not to add all of the water at once.

Press mixture into the bottom of a well-greased 8x8-inch pan.
Bake in the 350F oven for 10 minutes.
Remove and let cool while you make the lemon filling.

LEMON FILLING:

In a blender or processor, add eggs, honey/maple syrup, lemon juice, coconut flour, lemon peel, and salt.
Blend until smooth.
 Carefully pour mixture over the oat crust and sprinkle berries evenly over the filling.
Bake for 25-30 minutes or until edges are golden brown and the filling in the middle has set.
Remove and let cool before placing in the refrigerator.
Refrigerate for several hours before serving.
Cut into squares and serve chilled.
Store remaining bars in an airtight container in the refrigerator for up to 5 days.

Don't mind the excess ...

It is not quite National Zucchini Day,

but it does appear that they are in season in these parts.

"August 8 Zucchini Day

Sneak Some Zucchini Into Your Neighbor's Porch Day on August 8th offers gardeners a way to rid themselves of extra produce. For some, this day offers a way to rid their garden of an overproducing squash plan."

No one has to sneak it on my porch.
I will make use of it.
In fact, a church friend brought some to share last Wednesday.
And aren't they so much prettier when the boy working in produce has not used it like a baseball bat?

We enjoyed it in our hash on Saturday.
We enjoyed "Faux Crab Cakes" made with zucchini tonight.
And tomorrow I will try a new muffin recipe complete with zucchini, applesauce, dates as the sweetener ...
sounds like a winner.
I am just in zucchini spirits because just writing these ideas makes me long to put some dish with zoodles (zucchini noodles) on the menu this week.

Hope you are enjoying some of the fresh fruits and veggies of the seasons.
The blackberries are just about ready here in town.
In fact, it is a struggle to pass so many as we walk to and from town - I just want to stop and snack! - I just have to find a good place to pick and a good time to do it.  In the PNW, they grow like weeds!  Then it will be time for a pie, I think.

Where have you been?

A friend recently commented that I hadn't written for a while.

I was reminded that this forum is a way that many people learn about me.

It is definitely a way to update family and friends.

It is also a way to evaluate what I am doing,

why I am doing it,

and to think about whether it lines up with my goals and aspirations - 

you know, keeping my life simple so that I can focus on God and my family and ministry.

(Just look at the header of the blog)

So where have I been?

Good question, huh?

I guess I struggled as most people have.

Covid-19 and its ramifications hit us all in different ways.

We were actually not disturbed too much.

Church was online for about 2 months.

Grocery stores lacked some staples for only a few weeks.

But mostly, it was just a lack of personal interaction.

That kind of hit hard.

It also led to a little bit of monotony which made writing about the day to day seem uninteresting.

But we were thankful for work.

We were thankful for food on the table.

We were thankful that until July 1, masks were optional in most places.

We were thankful for the technology that connected us to churches around America.

My days were actually fairly unchanged.

Homemaking doesn't stop for Covid-19.

We still had laundry, still dirtied the house, still needed to eat.

During this time, I worked to keep our immune systems running at optimum performance.

We cut way back on the sweets.

But occasionally, I really just wanted a cookie.

And then I found something that satisfied.

Enter the 4 ingredient Breakfast Cookie.

Ingredients

2 cups gluten-free rolled oats

3 large overripe bananas, mashed

1/2 cup peanut butter

1/4 cup chocolate chips or craisins

Instructions

Preheat the oven to 350F. 

Line a large cookie sheet with parchment paper and set aside.

In a large mixing bowl, add all ingredients and mix very well, until fully combined. 

If using chocolate chips or craisins, stir them in with a spatula.

Use a cookie scoop to drop balls on parchment.  Flatten slightly.

Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven. 

Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely. 

Makes 8-12

If not eaten right away, keep in refrigerator (or the banana will get very slimy.

Hubby was skeptical, but the cookies are actually really good.

I guess they don't really have a normal cookie texture,

but it is a sweet treat and can be eaten as breakfast, snack, dessert ...

And during a pandemic when flour and sugar are hard to find ...

Not A Problem!

When Life Hands You Lemons

While I don't really feel that life has handed me lemons,

there are weeks that are just hard to get through.

There are seasons when stress is difficult to avoid.

There are times when you question what you are doing,

where you are going,

what's going on?

I was just reading about the life of Joseph on Saturday morning.

It reminded me ...

Sometimes everything seems like a trial.

Sometimes things seem unfair. (Why was Joseph in prison?)

Sometimes you may feel (or are) forgotten.

Sometimes you are far from the familiar.  (Egypt instead of with his family)

But it is still God's plan for you ...

... and He can still bless it.

You just have to trust and to be faithful.

And when it seems like lemons ...

make lemon bread (or muffins)

Vegan Lemon Bread

Ingredients

2 cups flour (I used 1/2 gluten-free all-purpose and 1/2 oat flour)

1 1/2 tsp baking powder

3/4 tsp salt

1/4 tsp baking soda

1 cup sugar 

3/4 cup milk of choice

1/2 cup plain yogurt (I used vanilla dairy-free yogurt)

1/4 cup oil (or sub applesauce for fat free)

1/4 cup lemon juice

zest of 1 large or 2 small lemons (1 tbsp total)

1 tsp pure vanilla extract

Instructions

The recipe works with spelt, white, oat, or gf all-purpose flour.
It technically works with almond flour (and tastes delicious) but won’t rise or look pretty.
I prefer the oil version’s flavor and texture,
 but if you’re used to the texture of oil-free baked goods it’s fine to sub applesauce.

Preheat oven to 350 F.
Grease a 9×5 loaf pan.  Or prepare 12 muffin cups (my choice).
In a large bowl, combine all dry ingredients.
Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed.
Spread into the pan or muffin tin.
Bake 50-55 minutes, or until the loaf has risen and a toothpick inserted into the center comes out clean.

or (25-30 minutes for muffins).


As a funny note for my nieces and nephews who follow the misadventures of their aunt in the kitchen ...
(remember the blueberry salmon cakes?)
When I made these the second time, I made it with all oat flour.
Wow!  They seemed a lot drier.
As the uncle looked at them, he said they did not look the same.
After a big bite, he uttered,
"I think you forgot something ... like sugar!"
Yes, I had forgotten the sugar.
And as I remade the recipe,
I had forgotten the milk too😊
But, in the process,
I discovered that they are still edible with just the sweetness of the vanilla yogurt.
So on another round, I will probably cut the sugar in half.
And they are very moist with 3/4 cup milk, so this might also be adjusted as you mix.

Christmas Treats

'Tis the Season, right?

Every direction there is a yummy treat.

Every weekend there is a party.

Oh, what is a family to do?

Hubby loves his treats,

but we are seriously trying to do right with the eating.

We are not getting any younger.

I was missing making holiday cookies

when what should pass my way, but a recipe for truffles.

Truffles?

Yes - with no added sugar.

They are sweetened entirely with dates.

Hubby says they are phenomenal.

They look good.

Are you looking for the sweet taste of Christmas without the added sweets?

Even a little health value to your Christmas treats?

Try this one!

Vegan Dark Chocolate Peppermint Bites

MAKES15 to 18 truffles

INGREDIENTS

1 cup pitted Medjool dates

1 1/2 cups raw almonds

2 tablespoons coconut oil

1/2 teaspoon salt

1/4 teaspoon peppermint extract

1 tablespoon water

1/4 cup unsweetened cacao powder, plus 

1/4 cup crushed candy canes, for sprinkling

INSTRUCTIONS

Soak the dates in a bowl of warm water until they soften up a bit, about 10 minutes.
 Drain the dates and place them in a food processor with the almonds, coconut oil, salt, peppermint extract, water, and cacao powder.
Process for one minute or until the mixture forms up into a ball.

(I used the vitamix and recommend doing the almonds alone first, then adding the rest - 

I was glad for the thermal shut off - the dough gets very thick)

Remove the "dough" from the food processor and form 15 to 18 small round truffles with your hands. 

Place in the refrigerator for 15 minutes to set.
Remove from the fridge and top each truffle with crushed candy canes.
These can be stored in an airtight container in the fridge or freezer for several weeks.
(Don't store with the candy cane garnish. Save that touch for right before serving).

Thanksgiving Dinner on the Brain

Well, it is that time of year again.

Last year, I believe that I made a turkey early in the week

and then we had turkey soup on Thanksgiving Day.

The thinking was that I was free for any and all family/friend activities instead of being in the kitchen.

I missed the "tradition" of the day a little though,

so I am back to making a turkey this year.

I picked up my free turkey last Friday.

"Free" with $100 of groceries😀

I think that our menu will include:

Roasted Turkey and Gravy

Stuffing

Roasted Vegetables

Clean Green Bean Casserole or Sauteed Green Beans

Squash

Pumpkin Pie

The turkey can be prepped the day before and then stuck in the oven before the Traditional Turkey Trot.

(our run/walk on Thanksgiving morning to jumpstart the day)

The Stuffing is a fast stove-top type mix.

(This is not the most healthy option, but it is hard to find gluten-free stuffing except at Thanksgiving now that we are not near an Aldi and is my favorite part of the meal)

The roasted vegetables can be cut up and left in water overnight and then thrown in the oven as the turkey comes out.

The casserole can also be done the day before and stuck in the oven as the turkey comes out

or prepped in a smaller dish and stuck in the toaster oven.

Squash can be cooked and mashed ahead of time.

And the pumpkin pie is best chilled so another score for day-before prep.

And of course,

the nighttime will be snacky.

Turkey sandwiches

Tapenade on crackers

Leftover pumpkin pie

At the current time, the feast is only a party of 3,

but I am keeping my ear to the ground to hear if there is anyone who needs a home for the day.

Soup Weather

While we are not facing snow (yet) as many of you are,

the weather is decidedly cooler.

It is the perfect weather for soup,

and I have been taking advantage of that.

I think that I have planned 1 or 2 soups each week.

We like them because most of them are light enough

to warrant a baked good on the side - tonights was biscuits!

This soup is great to add to your allergy-friendly arsenal.

The only "weird" ingredient is some dairy-free milk and not necessary if you don't have to avoid dairy.

White Bean Potato Soup with Lemon and Dill

Ingredients

1 tablespoon olive oil

1 onion chopped

4 cups vegetable broth

3 Yukon Gold potatoes peeled and cubed

2 garlic cloves minced

2 teaspoons dried dill

15 ounces navy beans rinsed and drained

3/4 cup non-dairy milk or regular milk if you are not vegan

Juice of a half of a lemon

Salt and pepper to taste

Instructions

In a large saucepan, cook onion in olive oil until tender.
Stir in the broth, potatoes, garlic, and dill.
Bring to a boil.
Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.

Stir in the beans.
Blend soup with a hand blender, but not too well, there should still be chunks of potato. 

(I actually just used my potato masher just a little bit).

Add lemon juice and stir, then add non-dairy milk.
Cook over low heat for 5 minutes or until heated through (do not boil).

Simple Asian

Yes, I have been gone for a bit,

not for lack of thinking about writing ...

One week hubby had a bought with the flu 

that left plenty of laundry.

The following week, I decided to food poison myself ...

long story, and one I do not choose to advertise in the blogosphere.

Needless to say, I was out for a little bit,

and had MORE laundry, because at first, we weren't sure if it was food poisoning or flu.

In between that, there are just those days when the new setting and schedule

still leave me a little out of sorts and off of my rhythm.

We have been enjoying the fall temps here.

Trying to gear up for more grey than sun.

And finding a place in our new home church.

Hubby was able to teach on Sunday,

and we will sing together in a few weeks.

Tonight we enjoyed a very simple Asian dish, 

but oh, so good.

 I found it in a Southern Living magazine,

and it is also available online.

Speedy Skillet Beef and Broccoli

Ingredients

1 tablespoon canola oil (I used Olive)

1 pound ground chuck (I used Ground Turkey)

2 large heads broccoli, cut into florets, stems peeled and sliced (about 6 cups) 

2 large garlic cloves, finely chopped (about 1 Tbsp.) 

3 cups cold, cooked long-grain rice (I used hot and just served mixture on top)

1 large red bell pepper, sliced 

3 tablespoons lower-sodium soy sauce (I used Bragg's Liquid Aminos)

2 tablespoons rice wine vinegar 

1 tablespoon toasted sesame oil 

2 teaspoon light brown sugar 

4 scallions, thinly sliced (about 1/2 cup) (oops, forgot to add these at the end)

1 teaspoon kosher salt 

1/4 teaspoon crushed red pepper

Instructions

Heat oil in a large skillet over high.
Add beef, and press into a thin layer covering bottom of skillet.
Cook, stirring once, until browned, about 6 minutes.
Add broccoli and garlic.
Cook, stirring occasionally, until broccoli begins to soften, about 6 minutes.
Add rice and bell pepper.
Cook, stirring often, until heated through and beginning to brown, about 6 minutes.

Stir together soy sauce, vinegar, sesame oil, and brown sugar in a small bowl.
Pour soy mixture over rice mixture, stirring to combine.

Remove from heat; sprinkle with scallions, salt, and crushed red pepper.

Yummy and quick.

Would be a great use of cold, leftover rice - if that ever happens at your house.

Cookin' Up Some Cajun

Tonight's Dinner ...

Cajun Succotash over Brown Rice

A little tribute to the south, I guess.

One of the few ways that I find okra palatable.

I probably just don't know how to cook it,

so don't disown me if you love it.

Not a hard recipe,

and the only thing that takes time is the brown rice.

It is also VERY filling which is great when trying to cut calories a bit

or stretch the food budget.

Cajun Succotash over Brown Rice

2 cups brown rice (or whatever rice you like)

1 (28 oz) can diced tomatoes

2 (15 oz) cans red beans (I used kidney because it is what I had)

1 (16 oz) pkg frozen cut okra

2 cups broth (vegetable or chicken)

2 cups corn kernels (frozen, fresh, or canned)

1 onion, chopped

3 cloves garlic, minced

1 1/2 tsp Cajun seasoning

Cook rice per package directions

Combine remaining ingredients in a Dutch oven.

Cover and bring to a boil.

Reduce heat, and simmer, uncovered, 15 minutes.

Serve succotash over rice.

I think it needs more cajun seasoning and some salt as well.

Some members of the family also like to sprinkle with parmesan cheese.

When in Rome

While we have a lot of coffee-loving friends around the nation,

the Pacific Northwest does seem to run on Coffee.

I have mentioned that there is a coffee "hut" on every corner.

Sometimes you can see 2-3 while standing on a sidewalk.

AND they are all busy!

For our anniversary,

hubby and I went to Panera for a meal.

As a special treat, 

we got one of their Madagascar Vanilla Almond Cold Brews.

We rarely order coffee treats out because ...

we feel like idiots trying to order,

often times asking for decaf causes great confusion

(or it doesn't exist and I buzz for a very long time),

there is no dairy-free option,

the cost is a bit steep.

As I looked at the ingredients with their willingness to customize ...

the idea came to me ...

Why can't I make this at home?

So for the past month,

we have been enjoying cold brew at home.

My first attempt was to make vanilla syrup.

Easy and successful ...

it only involved water, sugar, and vanilla.

I am still working on the pumpkin spice syrup,

my first attempt was not the best ...

but I won't give up.

I just found a vegan Pumpkin Spice Cream recipe

that will be tried VERY soon,

maybe less than 5 minutes from now so that it will be ready before I have my morning coffee (or teeccino as the case may be).

Hello, Monday!

So happy that Fall is approaching.

September 1 is just next week.

Of course, tomorrow will feel like summer - 

we are supposed to break 100*

Going to do the fall decorating this weekend - 

just some simple Chrysanthemums, fall candles,

and maybe some fall pillow covers.

The weekend was pleasant.

The town was having an air show and the flight path of the hot air balloons was right over our home.

We enjoyed seeing 15-20 balloons in the morning.

Then we walked to the park hosting the show to peruse the vendors,

then walked back into town for some shopping,

and then home for the day.

We figure about 6 miles.

To reward hubby for all the shopping,

I made him some no-bake cookies.

He says they taste like a candy bar that he used to enjoy in Canada - 

must be the maple syrup used instead of white sugar.

Similar to the original recipe but without dairy or refined white sugar.

Give them a try.

INGREDIENTS:

3 Tbsp coconut oil (can sub vegan butter or butter)

1/2 cup peanut butter (creamy or chunky)

1/2 cup pure maple syrup

3 Tbsp cocoa powder or cacao powder

1 1/2 tsp. vanilla extract

1/4 tsp. salt

1 1/2 cups rolled oats (gluten-free, as needed)

INSTRUCTIONS:

Line a baking sheet with parchment paper or a reusable silicone baking mat. Set aside.

In a medium saucepan, gently melt coconut oil, peanut butter, syrup, and cocoa powder together over low heat.

When the mixture is combined, increase the heat to medium and continue stirring until the mixture comes to a boil. 

Boil 2 minutes, whisking or stirring constantly, then remove from heat.

Add vanilla extract, and salt. Stir to combine.

Add oats and stir to coat in the peanut butter chocolate mixture.

Using a 1 1/2 Tbsp cookie scoop or a spoon, scoop cookies onto your prepared baking sheet. Gently pat down with your fingers or the back of your scoop or spoon to spread a bit.

Chill in the refrigerator until set, about 1 hour.

Store in an airtight container in the refrigerator up to 1 week.

Yes, I Believe Time Flies

It is hard to believe that it has been over 2 months since we packed up and moved across the country.

The days have been speeding by.

With the move came some weeks of a certain "lost" feeling.

It is hard to reestablish routines and schedules after a month or so

of packing, traveling, unpacking ...

So I apologize for the lack of post

and will seek to get back to the updates and news.

I really enjoy setting up a new home.

There have been rooms to paint (to date I have done 8).

There has been furniture to place.

There have been new things to learn.

There has been the challenge of using what we have and fitting it to a new space 

with the effort of not accumulating even though for now we have a larger space 

since we don't know where we will find ourselves living at the end of this lease.

I still want to use the excess paint to freshen the garage.

This sounds odd, but it is our workout space and also acts like a covered porch when we open the garage door in the evenings.

We spend a lot of time in there and it will just cheer me to freshen it up!

I also want to refinish my dresser.

I am going to try using chalk paint which everyone builds up as so easy to use.

I'll let you know.

And in the meantime, the effort of trying to do the everyday tasks.

I have tried to keep my weekly schedule similar.

It varies a little since we changed to being a single car family again.

If I "oops" on shopping day, the day requires a 40 minute round trip to town by foot

to get the forgotten item.

Shopping day requires the extra trips to hubby's work.

But the payoff is worth it.

All in all, we save on gas.

The area is a little "puckered up" so it is nice to only need room for one vehicle.

And so today was cleaning day.

Though this home is larger,

it actually seems to be quicker to clean.

Though I miss the laminate floors,

it is definitely faster to vacuum.

And if I truly get back on my blogging schedule,

then I must leave you with a recipe today.

So here is our favorite chocolate chip cookie recipe.

I made a batch last week for hubby's coworkers.

They were a success.

Recipe credits

Almond Flour Chocolate Chip Cookies

ingredients

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 whole eggs

1 tsp. vanilla

2 cups almond flour

2.5 cups gluten-free oatmeal, put through blender or food processor

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

4.5 oz. grated semi-sweet chocolate (put the chips through a food processor)

12 oz. semi-sweet chocolate chips

1 cup raisins (optional)

instructions

Cream the butter and sugar together until fluffy.

Add the eggs and vanilla, combine. 

In a separate bowl, mix together almond flour, blended oatmeal, salt, baking powder, baking soda, and grated chocolate.

Add to the butter mixture, and stir to combine.

Add chocolate chips and raisins (if you want).

Let the dough chill for at least one hour.

Bake for 9 minutes at 375 F.

It's Greek To Me and Christmas in July

While looking through a home magazine,

we saw a recipe for Greek pizza and decided it was worth a try.

No recipe is really needed - just the idea.

So we made it on Saturday.

A basic gluten-free crust for us.

Then the crust was rubbed with olive oil and herbs like oregano, basil, and thyme.

No red sauce.

Cheeses were light mozzarella (or Daiya for me) and feta.

And then lots of veggies - onions, peppers, tomatoes, and olives!

It was REALLY good!

And then today,

I decided to make a bit of Christmas in July.

Just made them round because I was in the mood for fast!

The oven has gingerbread cookies in it right now.

all ready for the oven

If interested,

check out the recipe here.

The recipe uses almond flour and natural sugar (maple syrup)

so hubby uses them as a morning snack.