Archive for the ‘Breakfast’ Category

Before and After Having a Baby (1)

April 24, 2014

Since becoming a mommy, there are some random things that I’ve noticed that no one mentions about having children. I’ll be posting about these things now and then.

The first one I noticed has to do with baby wearing. It has been my intent all along to have the baby in a carrier, on me, in order to get things done throughout the day. When he was a bitty baby it was also one of the best ways to get him to nap. This means he was in the carrier a good portion of daylight hours. If you aren’t familiar with baby wearing, especially infant baby wearing, picture a baby shoved down the front of your shirt with his head sticking out…his forehead just about at your chin level.

Now…since he’s there most of the day, that means if you want to eat, you’ll be eating over his head. What no one told me, was that you’d need to avoid dropping crumbs on the baby’s head. (This also applies to eating while nursing the baby…since this is how he spends a lot of the time that he’s not sleeping.) So many foods that we think of as “easy” suddenly AREN’T.

  • Soup, Stew, and Chili – easy to make, easy to reheat, not easy to eat without dripping onto the baby…unless it’s a “drinkable” soup…but that’s not how I like my soup!
  • Salad – requires no cooking, but fluffy leaves don’t get onto forks well when you can’t brace the bowl with your other hand (when nursing) and like to pop off the fork anyway. Dressing also likes to drip off the leaves.
  • Chips (of any sort) – aren’t exactly the healthiest food choice, but when you’re desperate! I remember how I used to like to find the largest chips that were whole. Now, those large chips mean I have to break the chip to get it into my mouth…which means crureciperecipembs on the baby. The small , broken chips are now my friends.
  • Sandwiches – unless you cut them into bite sized pieces (that fit all at once in your mouth) you’re dealing with crumbs again!
  • Cereal – cold cereal is drippy, hot cereal is hot and blobby.
  • Tacos – Forget it!

So…I’ve learned to eat mostly acceptable foods with low dripping or crumbling rates. Like what? Anything that can be popped into your mouth in one bite without dripping.

  • Almond Bites – frozen yumminess without drips. Perfect! What do you mean they aren’t nutritious? They are made from almonds…it’s right in their name!
  • Tater Tots – baked bites of potato goodness. Of course they’re so processed they have almost no fiber or nutrition left in them, but they taste good alone, or to be gourmet, dipped in almost any condiment!
  • A “cereal” that I’ve concocted that is so thick it stays on the spoon. (Recipe below.)
  • Fruits and veggies that either are already bite sized (like grapes and mandarin orange segments,) or that I’ve found time to chop into bite sized pieces. Bonus if I have something to dip them in! (Usually hummus…for veggies anyway.)
  • Homemade granola bars made bite sized.
  • You’ll get used to eating this way, and then when you get to eat without the baby being in the drip and crumb zone…with both hands…and utensils…you’ll think it’s wonderful! (Even if it’s just quinoa pasta with tomato sauce.)

    Amy’s Cereal
    For a single serving use tablespoons as the measurement, but I usually use cups as the measure, then about one cup of the mixture is a serving. I use all raw ingredients, but I didn’t see why toasted wouldn’t also work if that’s what you have or prefer.
    Ingredients

  • 2 parts pepitas
  • 2 parts hemp seed
  • 2 parts chia seed
  • 2 parts ground flax seed
  • 2 parts ground sesame seed
  • 2 parts shredded coconut
  • 5 parts gluten free oats (Optional. If omitted, use 2/3 cup total as a serving.)
  • Directions
    Combine all ingredients. To serve, combine 1 cup or one serving of the cereal mixture with 1 cup of water. (If omitting the oats use 3/4 cup water.) Let soak for 10-20 minutes, or longer. Add sweetener, fruit, or other toppings you like. I like to add raisins and freeze dried fruit. The longer it sits, the thicker it gets. Feel free to add more water if it ends up thicker than you like. (You can also use any other thin liquid such as rice milk or apple juice. Whatever you like!) I usually store the dry mix in the fridge because the seeds, especially flax, can go rancid so easily.

 

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An Announcement (and recipe for vegan orange Julius type smoothie)

May 22, 2013

So, some of you might be wondering why I didn’t go through with the biopsy after going through the gluten challenge (which was my full intent to have a definite answer.) The answer is that I’m pregnant! We are thrilled, and I so am avoiding gluten (and everything else I can’t eat) and at some point in the future I may do another challenge for a biopsy. On the plus side, my thyroid levels have continued to be in the subclinical range, B12 is more than adequate, and other blood work looked good. The only thing of concern is that my vitamin D is very low again. I’ve doubled my vitamin D supplement, and hopefully will get back to a good level quickly.

It’ll be fun to see what recipes I end up making and creating over the next several months, so stick around!

My favorite protein packed breakfast lately is an orange creamsicle type smoothie.

Ingredients:
» 2-3 oz by weight of your favorite nuts or seeds (my favorite is to use half of each: raw hemp seeds and raw pumpkin seeds)
»1-1.5 cups of water
»1 frozen banana (unfrozen can work too…)
»1 teaspoon vanilla extract
»6 ounces (half a can) frozen orange juice concentrate
»1-2 cups of ice

Directions:
» In a high powered blender (I use a Vitamix) blend the seeds and/or nuts with the water on high until smooth.
» Add the banana, vanilla, and orange juice concentrate to the blender and again run the blender on high until smooth.
»Add ice to the blender until the total volume reaches the 4 cup mark, then blend one last time on high.
» Serve immediately 🙂 Yum!

Gingerbread, just in time for Christmas!

December 21, 2010

For those of you who like gingerbread, here’s a recipe my husband made, that I can eat! (I’m actually not a huge fan of gingerbread, but this was good.) I’m sorry the picture is tiny and harsh, he took the picture for me with his camera, and I’m having issues getting pictures off of my camera, but I think I have a couple of it sliced, and if I get them I’ll add them to the post. He also further altered it to make me a birthday cake, and while definitely a dense cake (no angel food here!) it’s very moist. When I get him to cough up those alterations as well, I’ll post those too!

Ingredients:

  • 1/2 cup quinoa flour
  • 1 cup All purpose, gluten free flour (I use Bob’s Red Mill)
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 2 1/4 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 8 Tablespoons Earth Balance (soy free! They DO make it.)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup evaporated cane juice
  • 3 teaspoons “Ener-G” egg replacer mixed with 4 Tablespoons of water (or egg replacement of your choice to equal 2 eggs)
  • 1/2 cup molasses
  • 3/4 cup almond milk + 1 tsp lemon juice
  • 1/2 cup hot water

 

  • Preheat the oven to 350°.
  • Grease a loaf pan then line the pan with parchment paper, including the sides. Let it hang over a bit to give you “handles” to take it out later. Also grease the paper (just where the batter will end up touching, not your “handles.)
  • Combine the dry ingredients well (the first 11 ingredients on the list) thoroughly in a bowl, and set aside.
  • Combine the butter and sugars into a bowl and whip with an electric miser until fluffy.
  • Add the Ener-G mixture to the butter/sugar mixture, and mix some more until that is also combined.
  • Add the molasses and curdled almond milk to the butter/sugar/egg mixture.
  • Mix the flour mixture into the wet ingredients about 1/2 cup at a time, incorporating it before you add more.
  • Finally add the hot water and mix some more.
  • Pour the batter into the greased loaf pan (you’ll need to spread it out, but don’t worry about getting it perfectly flat.
  • Bake for about 40 minutes or until a toothpick poked into the middle comes out clean.
  • Let it cool, then lift out, and eat!

This recipe was inspired by this one (which isn’t vegan, but is gluten free.)

Vegan Latkes, without soy or gluten

December 3, 2010

I haven’t posted in a while because typing is an issue at the moment. Long story short – a tendon injury on my right wrist/thumb. I have a few recipes to put up as I can type more, but this one just couldn’t wait. Growing up with Jewish grandparents I loved latkes, but never tried to make them. There was always someone else to do it! This year I decided to make them, and sought a recipe. I found this one at About.com, and with a few changes (and added details) they came out perfect…unfortunately they were eaten as I cooked them, so the proof is in my stomach, and we don’t want a picture of that!

Just in case the link doesn’t work, here is the recipe, copied exactly from that website:

This vegan latke recipe uses an egg replacer to make traditional potato pancakes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • approx 3 pounds of potatoes
  • 1 onion, finely chopped
  • 2 “eggs” (use Ener-G Egg Replacer)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tbsp flour
  • 1 tsp baking powder
  • oil for frying

Preparation:

Grate the potatoes into a large bowl, or, if you have a food processor, it works well for this task, just process until fine.

Add remainder of ingredients, except oil, and combine well. Heat a few tablespoons of oil in a frying pan and drop potato mixture onto pan in small amounts, flattening to form pancakes.

Cook until golden brown, then flip. Be sure the potatoes get cooked all the way through. Serve with applesauce and enjoy!

A change, and some details to make it easier:

  • Bobs Red Mill Gluten Free Baking Mix absolutely works in this, as does the Ener-G egg replacer. The cooking instructions were a bit vague, so to clarify (for you to benefit from my burnt and raw tries)
  • Use a heavy frying pan (the cast iron worked beautifully!)
  • Get it hot, and get the oil in the pan hot before trying to cook these.
  • Once the pan is heated, I turned the heat to “3” on my electric stove.
  • Squeeze excess water out of each “blob” before putting it in the pan. (A serving spoon heaped is about the right size…the size you’d use for a side dish, not a large cooking spoon…a bit bigger than a tablespoon)
  • Drop the blob into the hot pan, and smush it together into a pancake shape and thickness.
  • Cook the one side until the edges start to brown (you can see that before lifting the latke)
  • Flip carefully, and brown the other side, peeking after a minute or so.
  • Make sure you keep enough oil in the pan to keep them from sticking, and to help fry them.
  • I was out of applesauce, but pear sauce worked just as well, and my husband likes them with tomato soup (which since it’s the canned name brand type, has gluten…why, I don’t know.)

So have a happy Hanukkah with latkes! 🙂