Tuesday, 26 February 2013

Will Run For Berry Lemon Crumble

Some people run (bike & swim) for crumble.  Other people run for Duncan Hinds chocolate icing. 

 It turns out that I wasn't the only person that needed some crumble at the end of the weekend.  The week of midterms may not be the time to ask your favourite 3/8 nurse for medical advice unless of course you are wondering if there is a difference between Aspirin & Advil (three weeks on maternity and you too will have this mastered.  Or you could just read the bottle).

  Who knew that nursing students were icing connoisseurs? 
 There is clearly a difference between Betty Crocker & Duncan Hinds icing. 
 They needed crumble.      

apple butter and lemon extract make everything better

quinoa flakes might be the new oatmeal

out of the oven and into my belly

nursing students need more crumble

Berry Lemon Crumble

(serves 4)

*1/2 C quinoa flakes
1/4 C oats (not instant)
1/4 C ground almonds/almond flour
*2 T coconut oil
2 T organic sugar
2 large gala apples peeled and diced
1 1/2 C frozen blueberries
1/2 C frozen cranberries
3 T applebutter
*1/4 tsp lemon extract

Preheat oven to 350. 

In a small bowl combine quinoa flakes, oats, ground almonds, coconut oil and organic sugar.  Using your hands combine until large crumbs form.

In a large bowl combine apples, blueberries, cranberries, applebutter and lemon extract.

Place 1-2 T of crumb mixture in the bottom of four 2 cup oven safe ramekins.  Divide berry mixture evenly amongst ramekins and then top with remaining crumb mixture.  Bake for approximately 35 minutes or until apples are tender and crumb mixture begins to brown.

*The quinoa flakes, coconut oil and lemon extract really make this recipe so if they aren't already in your cupboard they are definately worth a trip to the grocery store. 

Monday, 18 February 2013

Will Run For Pineapple Fried (Cauliflower) Rice

Are you're thinking that the only way that cauliflower could possibly taste like rice, mashed potatoes or couscous is if you have no taste buds?  Those words might have come out of my mouth in the past.  I was probably running up a hill.  In the rain.  With a headwind.  Chomping on some sort of chew/sport bean that Pace Bunny pulled out of some pocket.  I hope it was a pocket.

I'll admit that I was pleasantly surprised with how well this recipe turned out.  It may not have exactly the same taste or texture as rice but cauliflower is an excellent carrier for curry, ginger, garlic, pineapple and all of the other delicious ingredients in this recipe.  It's definately worth giving it a try (and pulling out the food processor). 

Try not to eat all of the pineapple & cashews.

Almost party time.

Add some tofu.  Party.

Pineapple Fried (Cauliflower) Rice

(approximately 5 x 1 C servings)

1 small cauliflower separated into florets and processed in the food processor.
1 T coconut oil
1 medium onion diced
2 cloves garlic minced
1 tsp minced fresh ginger
3 T Bragg + 2 tsp red curry paste
1 1/2 C diced fresh pineapple (it won't be nearly as delicious otherwise)
1/4 C raisins (optional)
1/2 C frozen peas
2-3 T fresh cilantro
1/2 C raw cashews
protein of choice (tempeh, tofu, scrambled eggs)

In a large skillet melt 1 T coconut oil over medium heat.  Add diced onion and cook until translucent.  Add garlic & ginger cook approximately 1 minute longer.   Add cauliflower and Bragg curry mixture.  Allow to cook for approximately 5 minutes.  Add pineapple, raisins, peas, cilantro & cashews.  Allow to cook until peas are tender (approximately 5-7 minutes) and there is no liquid remaining.  Serve with your choice of protein.

Sunday, 17 February 2013

Will Run For Cinnamon Chipotle Corn Muffins

I have yet to figure out how it can be -30 outside and I still want to peel off my hat, mitts, gloves, and jacket while at the same time feeling like my face is going to crack off because it is so bloody cold.  Get a neck warmer.  I know. 

I have a training schedule, an updated playlist, the sun was shining,and I was running for cornbread.  It's just skin and it didn't actually crack off (but it could have).

Rather than providing any kind of pacing this morning (hard to do from your couch in your penguin pyjamas) Pace Bunny provided a recipe instead.  Our conversation went something like this:

Me:  In your spare time can you send me your cornbread recipe?  With all of the ingredients. The way that you actually make it.

PB: 1 C flour, 1 C milk, 1 C cornmeal, 1 tsp baking power, 1/2 C sugar, 1/2 tsp salt, 2 T oil.  Or something like that.

Me: white or brown sugar? Pan?  Cooking time?

PB: 1/2 hr @ 350 F.  There may or may not be an egg.

Cinnamon Chipotle Cornbread
(12 muffins)

1 C cornmeal
1C spelt flour
1 tsp baking powder
1/4 tsp chipotle powder
1/4 tsp cinnamon
3/4 C soy milk + 2 tsp lemon juice
1/6-1/4 C buckwheat honey
1 egg (or flax egg)
2 T olive oil

Preheat oven to 350F.

In a medium bowl combine cornmeal, spelt flour, baking power, chipotle powder and cinnamon.  In a large measuring cup combine milk & lemon juice.  Allow to sit for several minutes.  Add honey, olive oil, and egg to the measuring cup.  Add wet ingredients to dry ingredients and stir until well combined.

Oil 12 silicone muffin cups.  Divide batter evenly amongst muffin cups.  Bake for 15-20 minutes.  Allow to cool before adding cinnamon coconut butter.

Cinnamon Coconut Butter

(just less than 1/4 C)

2 T coconut oil
2 tsp amber maple syrup
1/4 tsp cinnamon

In a small bowl combine all ingredients.  Allow to cool in refrigerator or freezer (5 minutes) until coconut oil is firm.  Cream ingredients until well combined.  Eat directly out of bowl or use to top corn muffins.

It turns out everyone from Team Mall Walker made cornbread today.   
8K on the treadmill (why would anyone do that to themselves?) for  Ms. R.

honey instead of sugar + 1/3 C of frozen corn

Who is charge on next week's recipe?  P.S being in charge of the recipe does not mean that you get to skip the run.

Monday, 4 February 2013

Will Run For Garlic Ginger Tempeh

It's report card season once again.  Teachers everywhere are rearranging their cupboards, scrubbing the grout between their ceramic tile and getting caught up on numerous loads of laundry.

This teacher is making garlic ginger tempeh.  I clearly need something to pack in my lunch.  Plus, nobody wants a hungry teacher writing his or her report card comments.

Garlic Ginger Tempeh

(serves 2)


1 package 240 g Noble Bean soy or grain tempeh
1/4 C coconut milk
1/4 C water
2 T almond butter
1 tsp amber maple syrup (or agave or honey)
1 T thinly sliced ginger root  (a great excuse to pull out the mandoline)
1 clove thinly sliced garlic (while the mandoline is out you might as well use it) 
1 tsp coconut oil
1 T Bragg (or high quality soy sauce)
*1 T olive oil for browning tempeh

1. Steam tempeh for 15-20 minutes turning mid way through steaming (resist the temptation to skip this step).

2. Cut tempeh in half and brown on each side in a well oiled skillet.   Remove from skillet & set aside.

3.  In a skillet over medium heat combine coconut milk, water, almond butter, maple syrup, ginger root, garlic, coconut oil and Bragg.  Once mixture begins to simmer add tempeh.  Ensure that tempeh is well coated in garlic ginger sauce.  Cook approximately 5-7 minutes on each side or until no excess sauce remains. 

4.  Serve with mango salad, in a garden roll, with soba noodles & steamed vegetables or directly out of the skillet.