The Wild Wild Whisk

Keto Double Chocolate Chip Cookies!

2019-05-05T20:26:00.001-07:00

I've made these cookies a few times now and we love them!

We decided to go almost three full months after officially starting Keto before adding any Keto desserts - we thought it would be best to avoid the potential of a slippery slope back into sugar. I've had some successes and some failures trying to make sugar-free, low carb, treats, but this is a simple, versatile, recipe that seems impossible to mess up. This is also the only Keto dessert we've loved enough to make multiple times. It's a winner and we both find that having one or two really is plenty.

Ingredients:
1 C almond butter (or other nut butter if you prefer - it's very good with peanut butter)
2/3 C powdered Swerve (Erythritol) or your favorite sugar replacement.
2 Tbsp unsweetened cocoa powder
2 Tbsp coconut flour
2 large eggs (Always Organic with the eggs)
1 Tbsp melted butter (I use Kerrygold)
2 Tbsp water
1 1/2 tsp pure vanilla extract
1 tsp baking soda
1/3 C sugar-free dark chocolate baking chips (I use Lilly's)

Instructions:

1. Preheat oven to 350ºF. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. In a large mixing bowl (I use my KitchenAid) combine all of the ingredients except for the chocolate chips. Use your stand or hand mixer and mix until all ingredients are combined. The dough is very thick and sticky - this is ok. Fold in the chocolate chips.

3. Roll the cookies into 1-11/2 balls, this yields about 2 dozen cookies. Obviously you can adjust for size, but I think these are pretty much perfect.

4. Place the the dough balls on the baking sheet and bake for 10 minutes. Remove from the oven, let sit for 1-2 minutes then place them on a cooling rack. Once cool - Enjoy!

Nutrition: *Disclaimer* This is based on my ingredients and 24 cookies. Information obtained by

using the Carb Manager App.
2g Net Carbs
8g Total Carbs
2g Fiber
8g Fat
3g Protein
87 Calories
0 Glycemic Load

Scones! Unbelievably GF & SF!

2018-02-21T22:16:00.002-08:00

One of them looks like Nevada, but they tasted amazing!

Scones!! GF & SF!!

I was at my local market the other day just minding my own business when I heard a whisper from behind the cheese counter, “hey.”

I looked over to see a tall man with convincing eyes, we made eye contact.

“Do you want to try something amazing?”

I looked at him and stepped closer conveying clearly without words, “are you serious? You’re standing behind the most amazing selection of cheese in the city. Really, what kind of question is that? Of course I do.”

He went to a refrigerator in the back and brought out a soft cheese and put it on a spoon for me to try.

Oh. My. God.

This was the kind of cheese that you would give up sex for, at least for one day, ok, an afternoon. It was a honey vanilla cheese from Black Sheep Creamery in Adna, Washington (check them out blacksheepcreamery.com). I put the spoon down and said, "yeah, I’m going to need one of those containers.” I had no idea what the price was, it was going to be worth it.

While wandering the store the euphoria started to wear off and I realized I was going to need to put this in or on something. Right? I convinced myself it would be hard to justify eating it with a spoon and decided a nice scone was in order. Then I remembered I’m not supposed to eat gluten anymore. Damn. I was going to have to try making a gluten-free scone and I was sure it was going to be a disaster.

I meant to take a picture when I made
my plate, but I got distracted!

I altered everything about the way I've ever made scones and I’ll be honest, I’m pretty impressed. They’re a bit more spongey and moist than the scones I used to make, but in a good way, and still appropriately crumbly. The result was actually shocking. As in, I was comfortable serving these, with the cheese of course, for a dinner party dessert to a bunch of gluten fanatics (I used to be in the club with them), and they were a hit! We warmed the couple that were left over in the oven and enjoyed them for breakfast over the next couple of days.

Ingredients:

3 cups Bob’s Redmill Paleo flour

1/2 cup Swerve sugar substitute

5 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cold butter

1 egg, beaten

1 cup coconut milk

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Lightly grease a baking sheet or simply use a baking mat.

In a large bowl, combine flour, sugar, baking powder, and salt.

Cut in butter.

Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly.

Roll dough out into a 1/2-3/4 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

Bake 15-20 minutes in the preheated oven, or until golden brown.

Lemon Cheesecake Bites

2017-12-21T22:53:00.000-08:00

I'm so excited about these cheesecake bites... they're exactly what I needed to get through holiday party season!!

Ingredients:

8 ounces cream cheese, softened
1/2 cup powdered Swerve or other sugar substitute
2 tablespoons coconut cream
1 teaspoon vanilla stevia
pinch salt
3 teaspoons lemon extract
few drops of natural yellow food coloring
1/4 cup coconut oil melted
1 Lily's dark chocolate bar (3oz)

Directions:

In a stand mixer blend the cream cheese and Swerve together until smooth.
Add the coconut cream, stevia, salt and raspberry extract, natural food coloring until combined well.
Slowly add in the coconut oil and continue to blend on high until it's incorporated.
Scrape down the edges of the bowl to make sure it's all mixed well.
Refrigerate this mixture for 1 hour.
Using a 1 1/4 inch mini cookie scoop (or something similar) scoop the batter onto a parchment lined baking sheet, it should make about 48 balls.
Freeze these for at least 1 hour.
When you're ready, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over the top of the cheesecake balls.
Refrigerate for another hour.

Keep refrigerated until you're ready to enjoy!

Coconut Chocolate Bites

2017-12-11T13:23:00.001-08:00

This is the first sweet treat I have made in a very long time, and the first I had eaten in a month. I made one batch and took half to a party where they were a hit. They were so popular in our house and with our guests I had to make a second batch just 2 days later!

I'm excited to be back and even more excited to share this first of my sugar free, gluten-free recipes!

Ingredients:
1/2 Cup Coconut Butter (or manna)
1/2 Cup Coconut Oil
1/2 Cup Unsweetened Shredded Coconut
2 Tbsp Swerve (either granular or powdered will work fine)
1 Lily's dark chocolate bar (3oz)

Seriously, that's all you need. These are so easy!

Directions:
1. In a small to medium saucepan melt the coconut butter and coconut oil over low heat stirring occasionally, be patient, don't crank it up.
2. While you wait line a mini muffin tin with 24 paper liners.
3. When the oil and butter are melted stir in the Swerve until dissolved.
4. Turn off heat. Add the shredded coconut and stir to incorporate.
5. Pour the coconut mixture into the paper liners, I find that using a measuring tablespoon gives just about the right amount for each cup and is an easy vessel that doesn't make too much of a mess.
6. Put the pan in the freezer for at least 30 minutes (or longer...).
7. Whenever you're ready to continue, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over frozen coconut candies*.

*I like to use a teaspoon for this. A half full teaspoon (not measuring spoon, just from the silverware drawer) is about the right amount, the chocolate pours easily off the end of it and you can dab the tip of the spoon into the middle of the poured chocolate to make it spread out evenly.

Let the chocolate harden and enjoy!! These can be stored on the counter for a week or refrigerate or freeze them for long lasting goodness!

I'mmmm baaaack!!

2017-12-11T12:36:00.000-08:00

Hi everyone! It's been a long time since I've been active with the blog. So much has happened and as it goes some things were pushed to the back burner. I promise it's not indicative of my love for you or my love for cooking!

I'm in the process of typing up my first recipe for the blog in a long time. I've just learned that I need to be (at least mostly) gluten-free and sugar free, but I'm still committed to making food for "regular" people too! I'm definitely going to be working on becoming a master GF/SF baker! More to come on that..

My web url was "stolen" from me when I was in the process of changing it from one company to another (I was so naive about how these things work.. lesson learned!) so we're going to just keep it all here on blogspot for now.

If you have any requests or want me to convert a recipe from it's natural state to something that caters to your dietary needs I'm up for the challenge, just send me a message anytime! See you soon!

Rustic Apple Oven Cake

2013-01-10T09:45:00.000-08:00

On a lazy New Years day at our friends homestead we lounged around playing games and making all sorts of amazing food. Wonderful for breakfast or dessert, this was the belle of the ball.

Ingredients:
3 Tbsp. Butter, unsalted
1/4 Cup Light Brown Sugar
1/4 Tsp. Cinnamon
1 Large or 2 Small Apples, peeled and sliced
3 Large Eggs
1/4 Tsp. Salt
1/2 Cup Flour
1/2 Cup Milk
1 Tbsp Fresh Lemon Juice
1 Tbsp Powdered Sugar

Process:
Preheat the oven to 425(F).

Melt the butter in a 12" (or so) ovenproof frying pan over high heat.

Add brown sugar and cinnamon, swirling to combine.

Add apple and cook just until they start to soften, 2-4 minutes.

Meanwhile, mix the eggs, salt, flour and milk in the blender.

When apples are done add the egg mixture to the pan and bake until puffed and brown, 15-20 minutes.

Sprinkle with lemon juice and powdered sugar before serving.

Enjoy!!

2013-01-10T08:51:00.003-08:00

Hey everyone!! Just wanted to let you know the Wild Wild Whisk is now on Pinterest!!

Click here to check it out!!

Creole Black-Eyed Peas

2013-01-09T19:45:00.000-08:00

As we have done many times before, we started out this new year with Black-Eyed peas. I strayed from the traditional ham hock in favor of something a little bit different (and healthier). The result was fantastic and I'm excited to share it with you.

A Couple of Things: I suggest dry beans, they're cheap and simple. Additionally, this recipe can be made in a large pot, a dutch oven, or even the crock pot if you're not in a hurry. I served this with black rice , but really any rice will do.

Ingredients:
1 Tbsp. Olive Oil

405 Washington Blvd, Apt C

Oak Park, IL, 60302

ph# (773)726-4645

Email: craig_dooley@hotmail.com

Objective Looking for a position as Manager at Pointroll/ShopLocal

Career Summary A versatile and skilled professional with leadership qualities and hands-on experience, most recently in maintaining and improving ShopLocal’s Smartcircular product for such high profile accounts as Target, J.C. Penney & Office Depot. An assertive manager with outstanding interpersonal communications, and people management skills, who also thrives under stressful situations. More than 5 years of experience with ShopLocal and retail promotion management with a verifiable track record in client retention.

Skills

• Good communication, interpersonal and organizational skills.

• Excellent management and leadership qualities.

• Reliable team player, capable and dependable employee.

• Well versed in computer software including MS word, excel, power point, access.

• Spanish Speaking, Reading and Writing

Education

University of Nevada, Reno, NV

Anthropology – Bachelor of Arts, 2003

University Medical Center, Fresno, CA

Nationally Registered Parkmedic #I0672666

Southwestern College, San Diego, CA

Emergency Medical Technician, Basic #B1307471

Naval Hospital Corps School, Chicago, IL

Hospital Corpsman

Saratoga High School, Saratoga, CA

General Education, 1989

Employment History

August 2010-Present

ShopLocal, LLC.

Senior Operations Team Lead - Currently directing all aspects of the Smartcircular product for such high profile accounts as Target, J.C. Penney & Office Depot, as well as several others. Maintain records and prepare reports for metrics collection and analysis. Plan and communicate work to be accomplished by different departments including Graphics, Data entry and Quality control. Assign work based on priorities and the capabilities of the operators. Provide instructions and advice on proper decomposition of ad pieces, while maintaining client defined standards for each promotion. Also directing activities in the Chicago office for Pointroll’s Post-Launch Quality Analysis, prioritizing and assigning tasks while managing up to 6 Quality Assurance Analysts. Serving as lead contact for the Post-Production Quality Analysis project for the Chicago office, organizing resources and conducting training.

June 2008- August 2010

ShopLocal, LLC. (Talagy)

Account Auditor - Primarily functioned in continuous improvement/client retention activities for high profile or strategically important clients such as Sears, Publix, Target and J.C.Penney in order to improve the quality of the promotions. Collected, analyzed data and metrics for reporting and evaluation. Successfully identified and corrected inefficiencies in workflow processes. Also preformed a vital role during the Seattle migration project in organizing resources and personnel for the successful transition of over 80 accounts to the Chicago office.

July 2007- June 2008 ShopLocal, LLC. Team Lead/ Account Manager - Directed a team of up to 10 data entry operators, scheduled and confirmed hours, conducted training, provided feedback and evaluation of work completed. Measured key quality characteristics while continuously interfacing with the client and fielding any customer requests or complaints.

June 2006- July 2007 ShopLocal, LLC. (Today’s Staffing)

Quality Control/Auditor - Identified and reported any deviations from the client defined standards for Smartcircular promotions.

April 2000 – June 2006

Regional Emergency Medical Services Authority (REMSA), Reno, Nevada

Emergency Medical Technician, Intermediate - primary care provider in

the pre-hospital setting. Responsible for all aspects of care provided to the sick

and injured. Provided both basic and advanced life support, including

comprehensive patient assessment, invasive airway management, cardiac

monitoring and administration of medications.

Employment History (cont)

April 1997-April 2000

Department of the Interior, National Park Service, Yosemite

Engine Operator/Firefighter/Park-medic - Directed operations and

supervised structural and wild land fire engines with a minimum crew of 5 individuals. Planned work to be accomplished by the crews, prepared schedule adjusting to changes in priorities, and approved leave. Assigned work based on priorities and the capabilities and grade levels of employees and reviewed completed work. Developed performance standards and evaluated work performance of subordinates. Provided instructions and advice to employees on both work and administrative matters and resolved complaints from employees, referring group grievances and more serious unresolved complaints to a higher level supervisor. Interviewed candidates, made selection of employees, and recommended appointment, promotion, or reassignment for permanent positions. Identified and recommended fire qualification and experience records. Also planned and directed regional EMS training for all government employees.

October 1992- July1996

Department of Defense, United State Navy

Hospital Corpsman - Duties included the prevention and treatment of

disease and injury and assist health care professionals in providing medical care.

functions as clinical or specialty technicians, medical administrative personnel and health care providers at medical treatment facilities. Also served as battlefield corpsmen with the Marine Corps, rendering emergency medical treatment to include initial treatment in a combat environment. assigned independent duty with Fleet Marine Force and Special Forces, both at isolated duty stations where no medical officer was available.

Awards/ Achievements

Eagle Scout, Boy Scouts of America, Troop 549

National Defense Medal, USN

Good Conduct Award, USN

Two Letters of Commendation, USN

Phi Kappa Phi Honors Society

1 pound dried Black-Eyed peas, picked over and soaked (see below)
1 Red Onion, diced
5 Cloves Garlic, minced
1 Green Bell Pepper, diced
1 Red or Orange Bell Pepper, diced
3 Ribs Celery, sliced
2 15 oz cans of diced roasted tomatoes
- I used one fire roasted and one regular
5 Cups Water
4 tsp. Creole Seasoning, more to taste
1/2 tsp liquid smoke, optional
Hot Sauce, to taste

Process:
Prepare the beans ahead of time. Soak overnight, or for a quicker method you can put them in water over high heat until the water boils, let the beans boil for about 2 minutes then remove the pot from the heat and let the beans sit for about an hour. Drain the beans into a colander and rinse. They are then ready to use.

In a large pot of your choosing heat the oil over medium-high heat to coat the bottom. Add the onion and garlic, saute until the onions begin to soften slightly.

Add the bell pepper and celery. Continue to cook for about 2 minutes.

Add the Black-Eyed peas, water, tomatoes and creole seasoning. Mix well and bring to a boil. Immediately reduce heat and cover.

Simmer for about 1.5 hours. Add liquid smoke if using and adjust seasoning as needed.

Simmer an additional half hour and serve with your favorite rice.

Enjoy!!

Peppermint Bark

2012-12-18T01:51:00.001-08:00

This is my daughters favorite treat around the holidays. It is incredibly easy to make and it's always a crowd pleaser!

A Couple of Things: The key to this process is being patient, trust me it's worth it. Don't fret about the vegetable oil.. it's actually the secret ingredient!

Ingredients:

12 oz. White Chocolate

6 oz. Milk Chocolate

3 Tsp. Vegetable Oil

1/3 C. Crushed Candy Cane Pieces

Process:

Line the bottom and sides of a 9X9 baking pan with aluminum foil, smooth out wrinkles.

Melt the white chocolate and 2 tsp. of vegetable oil in a double boiler (or heatproof bowl over a saucepan of simmering water). Immediately pour half of the melted chocolate into the prepared pan and tilt/spread into an even layer. Place in the refrigerator until set, about 20 minutes.

Melt the milk chocolate and 1 tsp. of vegetable oil in a double boiler. Immediately pour the melted chocolate into the prepared pan (in as even a layer as possible), tilt/spread to make an even layer. Refrigerate until set, about 20 minutes.

Melt the remaining white chocolate and put the final layer on, tilt the pan, or spread very gently, into an even layer.

Sprinkle the crushed candy canes over the white chocolate. Place in the refrigerator until set, about 30 minutes.

Remove the bark from the pan, peel off the foil and break into pieces.

Store in an airtight container.

Enjoy!

I miss you too!

2012-05-14T12:12:00.001-07:00

Ok, I know it's been awhile. I'm sorry, I really am. We've almost got our new food cart up and running and I'm hoping that I'll be regularly posting again soon.. especially since my favorite time of year is here. Farmers markets, flowers, ahh... summer!

Tabbouleh Salad

2012-03-31T16:49:00.002-07:00

I love the simplicity of a basic tabbouleh, especially with some hummus and fresh pita, but as I continue on my quest to fill my arsenal with fresh tasting whole grain salads I wanted to come up with something that could stand alone. This is nothing more than a dressed up tabbouleh, great as a side dish yet also good enough to stand alone as a meal.

Ingredients:
1 Cup Bulgur
2 Cups Water
1 Cup Parsley, minced
1/2 Red Onion (about 3/4 C), diced
1 Cup Tomatoes, diced or halved grape tomatoes
1 1/2 Cups Chickpeas (or 1 15.5oz can, drained)
1/4 Cup Olive Oil
4 Tbsp. White Vinegar, I used mild Italian
2-3 Cloves of Garlic, Large
Black Pepper

Process:
Cook the bulgur, this is easily done by bringing the 2 cups of water to a boil then soaking the grains in it for about 20 minutes while you prepare the rest of the salad.

Chop the parsley, onion, and tomatoes into a medium bowl.
Drain and rinse the beans, add them to the parsley mixture.

Make the dressing by combining the olive oil and vinegar, using a garlic press add the garlic. Grind a generous portion of black pepper into the dressing. Whisk together to incorporate.

Now that the bulgur is done drain off any additional water and give it a good press to expel any water that's hiding in there. Add the bulgur to the parsley and chickpea mixture. Add the dressing a bit at a time, mixing to incorporate, until you're happy with the intensity.
Enjoy!

Healthy Granola Bars

2012-03-24T14:43:00.000-07:00

These granola bars are soft and chewy. They're not your typical sugary treat, but they make a good snack. I have a feeling kids would gobble these down without so much as a clue that they're a healthy snack.

A Couple of Things: This recipe is super quick and easy. One batch makes about 5 bars so if you want more I recommend doubling the recipe, which works out well.

Ingredients:
1 Cup Quick Cook Oats
3 Tbsp. Applesauce, Unsweetened
1/2 tsp. Vanilla
3 Tbsp. Agave Nectar
2 Tbsp. Vegan Chocolate Chips (or regular if you prefer)
1 Tbsp. Sugar

Process:
Preheat the oven to 325(F).
Put all ingredients into a medium mixing bowl.
Stir with a wooden spoon or spatula until everything is fully incorporated.
Lightly grease a bread pan.
Pack the mixture firmly into the bread pan.
Bake 20-25 minutes, until firm and golden around the edges.
Let cool in the pan for 10-15 minutes.
Transfer to cutting board, cut into bars or triangles.
When completely cooled store in an airtight container.
Enjoy!

Basic Hummus

2012-03-24T14:29:00.000-07:00

This is basic hummus. Simple. Good. Food.

A Couple of Things: First, hummus is awesome. It's a great addition to so many meals. Use it as a vegetable dip or a sandwich spread, add it to a stir-fry (yeah, it's happened) or enjoy with some nice warm pita. When making hummus you can really add just about anything you like, so experiment. If you like a thicker consistency use less liquid. You can use additional olive oil in place of the water, but I really see no reason to add the extra fat and calories, I don't notice a taste difference at all. Also, feel free to throw all the ingredients in whole and let the food processor do the work for you. Super easy, just like I like it!

Ingredients:

1 1/2 Cups Cooked Chickpeas (or one 15.5 oz can)

2 Tbsp. Olive Oil

1/3 Cup Tahini

2 Tbsp. Water

3 Tbsp. Fresh Lemon Juice

3 Cloves Garlic

1/2 tsp. Salt

1/2 tsp. Cumin

1/4 tsp. Cayenne

Process:

Put all ingredients into the food processor and blend until smooth.

Store in a covered container in the refrigerator.

Enjoy!

Sriracha Garlic Hummus

2012-03-24T14:06:00.000-07:00

I'm a slave to the hummus. It's the truth. One of my favorite meals to take to work is a bunch of chopped up vegetables with whatever hummus we have around for dipping. It's light and fresh, and since I work nights it's important my dinner doesn't bog me down and put me into an unwanted food coma. If you know me, you know I love spicy food so it was only a matter or time before this concoction made it's way into my life. Now I'm in love. This will always have a place on hummus making day.

Ingredients:
1 1/2 Cups Chickpeas (or 1 15.5oz can)
2 Tbsp. Olive Oil
1/4 Cup Fresh Squeezed Lemon Juice
1/4 Cup Tahini
2 Tbsp. Water
1/2 tsp. Salt
1/2 tsp. Cumin
3 Cloves Garlic
3 Tbsp. Sriracha

Process:
Put all ingredients into the food processor.
Blend until smooth.
Store in a covered container in the refrigerator.
Enjoy!

Kalamata Hummus

2012-03-24T13:54:00.000-07:00

My husband is a fiend for olives. While I was on a recent hummus making mission he requested a Kalamata Hummus, and this is it, flavorful without being overbearing.

I'll send him your thanks.

Ingredients:
1 1/2 Cups Chickpeas (or 1 15.5oz can)
2 Tbsp. Olive Oil
1/4 Cup Fresh Squeezed Lemon Juice
1/4 Cup Tahini
2 Tbsp. Water
3 Cloves Garlic
1/2 tsp. Salt
1/2 tsp. Cumin
1/2 Cup Pitted Kalamata Olives

Process:
Put all ingredients into the food processor.
Blend until smooth.
Store in a covered container in the refrigerator.
Enjoy!

Roasted Red Pepper Balsamic Hummus

2012-03-24T13:38:00.000-07:00

We love the hummus. Seriously, when I buy a container it's gone in a day, two days max. I hate spending $5 or $6 on something I can make for a couple of dollars in ingredients so I'm writing off store bought hummus, with the exception of the rare, but very real, hummus emergency of course.

A Couple of Things: First, hummus is awesome. It's a great addition to so many meals. Use it as a vegetable dip or a sandwich spread, add it to a stir-fry (yeah, it's happened) or enjoy with some nice warm pita. When making hummus you can really add just about anything you like, so experiment. If you like a thicker consistency use less liquid. You can use additional olive oil in place of the water, but I really see no reason to add the extra fat and calories, I don't notice a taste difference at all. Also, feel free to throw all the ingredients in whole and let the food processor do the work for you. Super easy, just like I like it!

Ingredients:
1 1/2 Cups Cooked Chickpeas (or 1 15.5oz can)
2 Tbsp. Olive Oil
1/4 Cup Tahini
1/4 Cup Fresh Squeezed Lemon Juice
2 Tbsp. Water
1/2 tsp. Salt
1/2 tsp. Cumin
6 Cloves of Garlic (Really)
1 Tbsp. Balsamic Vinegar
1 1/2 Roasted Red Bell Peppers (about 1/2-3/4 cup)
*What's that? You need to know how to roast your own peppers? I've got you covered, just click here.

Process:
Put all ingredients into the food processor.
Blend until smooth.
Store in a covered container in the refrigerator.
Enjoy!

One Month

2012-03-23T23:24:00.000-07:00

Hello Whiskers!
It's been a month now that my family and I have been eating a 99% (we allow ourselves one cheat per week) plant based, whole foods, diet. Yes, this means vegan, but never fear, I promise not to spend my time preaching to you. Some pounds have been lost and we're enjoying the new foods we've been creating. I often feel like people don't want to hear about the "boring" meals we eat every day, but more and more I find my co-workers wondering what looks and smells so good. So, I'm going to start giving you what I've got. If there are things you love, let me know. If there are things you don't love, well.. suck it. Just kidding, let me know. I'd like to give you what you're looking for here.

Zucchini Muffins

2012-03-18T23:23:00.000-07:00

I love zucchini bread, so why not zucchini muffins? They're appropriately portioned and portable, what more can I ask for?! Well, if you were going to say they should also be moist, delicious, and full of flavor then we've hit the proverbial nail on the head.

This is from my one of my new favorite cookbooks, Babycakes. Though it's not excessive this recipe calls for a little bit more oil than I would like to use, but I went with it and the results were great! I'll definitely be tweaking this and using it as a base for some new muffin ideas.

Ingredients:

2 Cups Spelt Flour

1/2 Cup Flax Meal

2 tsp. Baking Powder

2 tsp. Baking Soda

1 tsp. Salt

2 tsp Ground Cinnamon

1 Tbsp. Ground Ginger

1/2 Cup Coconut Oil

3/4 Cup Agave Nectar

3/4 Cup Rice Milk (I used vanilla for extra flavor)

1 Tbsp. Pure Vanilla Extract

2 Cups Shredded Zucchini

Process:

Preheat the oven to 325(F)

Line a standard 12-cup muffin tin with paper liners.

Put the coconut oil in a bowl of hot water so it can liquify while you work.

Get all of your ingredients ready.

In a medium bowl whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.

Add the oil, agave nectar, rice milk, and vanilla to the dry ingredinets.

Stir until smooth.
Using a plastic or silicone spatula gently fold in the zucchini until evenly distributed.
Pour 1/3 cup of batter into each cup, which almost fills it.
Bake on the center rack for 22 minutes, rotating the pan once after 15 minutes.
When finished a toothpick inserted into the center will come out clean.
Let the muffins stand in the tin for 15 minutes then transfer to a wire cooling rack.
When cool, store the muffins in an airtight container at room temperature, up to 3 days.
Enjoy!!

Chocolate Chips Ahoy!

2012-03-12T11:20:00.000-07:00

For days I was craving something sweet and I just couldn't quite put my finger on what was going to satisfy. Of course it was sometime around 3am when I realized what it needed to be, and this was it. The picture is bad, but these cookies are awesome! They have great flavor and remain soft yet crisp. It's too bad they're gone, because I could really go for one right about now!

A Couple of Things: This is adapted from the book Babycakes Covers the Classics. I may have said this before, but I love this girl. She's witty and has some great information for vegans people opting for a gluten-free diet. I opted out of the gluten-free version that she made, but it's still vegan, and still delicious!!

Ingredients:
3 C Spelt Flour
1 C Vegan Sugar
1 tsp. Baking Soda
1 tsp. Salt
3/4 C plus 2 Tbsp. melted coconut oil (or canola will work)
6 Tbsp. Unsweetened Applesauce
2 Tbsp. Vanilla Extract
1 C Vegan Chocolate Chips

Process:
Preheat the oven to 325(F).
Line two baking sheets with parchment paper & set aside.
In a medium bowl whisk together the flour, sugar, baking soda, and salt.
Add the coconut oil, applesauce, and vanilla.
Stir with a rubber spatula until a thick dough forms.
Add the chocolate chips and stir to incorporate.
Drop by the teaspoonfull onto the baking sheets, at least 1-1.5" apart because these suckers spread!
Bake for 14 minutes, rotating the baking sheets at the 7 minute mark.
Cookies should be golden brown and fairly firm.
Let cool on the sheets for about 15 minutes before eating. (Yeah right!)
Really, these cookies are better cool. I don't know how it happens, but I'm sure happy it does.
Enjoy!!

Cranberry Currant Granola

2012-03-08T00:19:00.000-08:00

Granola.

Not just for hippies anymore.

A Couple of Things:

This recipe is pretty much directly from the book Babycakes Covers the Classics. I changed it up a little, but not much. In my first week of our plant based whole foods diet I've checked out 3 books from the library and though I wasn't sure how much there would be to learn from a vegan baking book I can't believe how much I didn't know! This granola can be made with regular oats or use gluten-free oats which makes this a completely gluten-free snack (!). You can change up the type of dried fruits and nuts to your liking, but I think the spices and sweetness are just right.

Ingredients:

4 Cups Oats (regular or gluten-free)

1 tsp. Salt

1 Tbsp. Ground Cinnamon

1 tsp. Ground Ginger

1 1/2 Cups Unsweetened Coconut

1 Cup Raw Almonds

1/2 C Dried Cranberries

1/2 C Dried Currants

1/3 C Melted Refined Coconut Oil (or Canola)

1/3 C Light Agave Nectar

Process:

Preheat the oven to 350(F).

Line a baking sheet with parchment paper.

In a large bowl mix the oats, salt, cinnamon, ginger, coconut, almonds, and dried berries.
Add the coconut oil and agave nectar, toss to cover.
Pour the mixture onto the baking sheet.
Bake for 15 minutes, stir, and continue baking for another 10-15 minutes or until golden brown.
Remove.
Cool.
Enjoy!!

Brown Rice Salad With Soy Ginger Dressing

2012-03-07T23:49:00.001-08:00

I thought this would be another delightful cold salad I could keep in the refrigerator and pack for lunch several days in a row. Then I put it out onto the dinner table to see if I could get the family to try it. Well, let's just say this was a definite success in our new foray into a plant based whole foods diet. Most of it was gone the first night and what was left disappeared sometime in the early morning hours the following day. I'm not complaining.

A Couple of Things: Instead of grating the carrots in a traditional manner I decided to make long thin strips using the vegetable peeler for a more appealing presentation.

Salad Ingredients:

4 C Brown Rice, Cooked

2 Tbsp. Rice Vinegar

1 1/2 Carrots, Grated

1 1/2 C Snap Peas

3 Med Green Onions, chopped

1 C Cherry Tomatoes

Soy Ginger Dressing:

1/4 C Olive Oil
1 Tbsp. Sesame Oil
1/4 C Soy Sauce
1/4 C Rice Vinegar
1 Tbsp. Garlic, pressed
1 Tbsp. Ginger, finely grated
1 tsp. Honey or Brown Sugar

Process:

While the rice is cooking whip up the Soy Ginger Dressing by combining all of the ingredients and whisking them together. The remainder of the instructions will be referring to the "Salad Ingredients."

When the rice is finished cooking fluff it with a fork. Add the Rice Vinegar and mix lightly to incorporate.

Let the rice cool to somewhere around room temperature, the refrigerator can help with this, then add the rest of the salad ingredients.

Shake or whisk the dressing then add to taste, probably about half, and toss to thoroughly.

Enjoy!!

**Store the remainder of the dressing in a sealed jar or container in the refrigerator for later use. I ate more salads this week than ever before just because I wanted that dressing!

Soy Ginger Dressing

2012-03-07T23:18:00.001-08:00

This dressing is so awesome I put it on everything for a straight week and I'm still not tired of it!!

Ingredients:
1/4 C Olive Oil
1 Tbsp. Sesame Oil
1/4 C Soy Sauce
1/4 C Rice Vinegar
1 Tbsp. Garlic, pressed
1 Tbsp. Ginger, finely grated
1 tsp. Honey or Brown Sugar

Process:
Combine all ingredients. Whisk together. Store in a sealed container in the refrigerator. I have no idea how long it lasts because it doesn't last long! Enjoy!

Sundried Tomato Polenta (Slow Cooker)

2012-03-07T23:09:00.000-08:00

I certainly do love me some polenta. This is super easy and uses the slow cooker (a.k.a my new best kitchen friend) so I'm extra excited about it. I made this quite awhile ago so it's veggie, not vegan, I'll update you when I have a dairy free alternative.

A Couple of Things: If you, like me, are recieving Better Homes & Gardens as a weak consolation prize for having your favorite magazine put out of print you may have seen something very similar to this. That's because I found it there. You could make this in a pot if you wanted to, but why?

Ingredients:

1 1/2 C Polenta

5 C Boiling Water

1/2 C Oil-Packed Sundried Tomatoes

1/2 C Finely Shredded Parmesan Cheese

1 tsp. Dried Basil, crushed

1/4 tsp. Crushed Red Pepper

Process:

Drain the oil from the tomatoes and snip or chop them into smaller pieces, add them to the slow cooker.

Add the remaining ingredients.

Cook on high for 1.5 hours or on low for 3 hours.

Stir.

Enjoy!

Yep, it's that easy. If you want to get fancy about it you can saute some fresh baby spinach and mushrooms to put on top then sprinkle it with a little more Parmesan.

Hello Whiskers!!

2012-02-22T01:02:00.000-08:00

My husband and I watched an interesting documentary on Sunday night called "Forks Over Knives." In short, it talked about the health benefits of a plant based whole foods diet. In an amazing turn of events my husband, the man who prefers his meals to be meat with a meat side, suggested we try it. I'd like to think I hid my surprise well. Then I promptly agreed, we should try it. So, for the next 60 days we've committed to this eating lifestyle; No animal products and no processed food, lots more whole grains, fruits, and vegetables. I'm excited about the healthy change and I'm also excited to learn and try an entirely new way of cooking. I apologize in advance for the little break you may see in my posts, but I promise I'll be coming up with something delicious soon!!

Curried Quinoa Salad

2012-02-18T19:33:00.000-08:00

I've been working so much lately that keeping these grain salads in the refrigerator has been more helpful than I ever would have thought! This is a simple Quinoa salad, the first of many I'm sure. I enjoyed this over a bed of baby spinach for dinner every night this week!

Ingredients:
1 C Quinoa
3 C Water
1 Carrot, Grated
2 Green Onions, thinly sliced
1 C Cherry Tomatoes, halved
2 Tbsp. Olive Oil
3 Tbsp. Lemon Juice, fresh squeezed
2 tsp. Curry Powder
1/2 tsp. Salt
1/4 tsp. Ground Pepper
1 Clove Garlic

Process:

Cook Quinoa:
Rinse the Quinoa until the water runs clear.
Put Quinoa in a pot with 3 C water and simmer until tender, about 15-20 minutes

While the Quinoa is cooking..

Make The Dressing:
In a small bowl add the olive oil, lemon juice, curry powder, salt, and pepper. Press the clove of garlic into the bowl and whisk to incorporate the ingredients.

When the Quinoa has cooled, add the carrots, green onions, and cherry tomatoes.

Pour the dressing over the salad and toss to distribute the dressing evenly.

Store in the refrigerator in an airtight container.

Enjoy!