Moroccan Bowls

I wanted to switch up my cooking a little. New kitchen, new vibes. I tend to make a lot of healthier comfort foods. This was very comforting too just a little different. I got my husband to eat and enjoy couscous (the food so nice they named it twice).

It was fairly easy to make and was super yummy. These bowls are perfect to make ahead for lunch, good meal prep recipe.

I added the hummus, air fryed chickpeas and chopped parsley and thought it was a nice touch. My husband did not want it and he still enjoyed it.

Ingredients:

  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh thyme
  • 2 tablespoon of oil (I used a mix of avocado and olive)
  • 6 chicken drumsticks (or whatever chicken, meat or plant based item you want to include)
  • 1 cup chopped carrots
  • 1 cup mushrooms
  • 1 cup chopped broccoli
  • 1 cup shallots
  • 1 cup uncooked couscous
  • 2 cups chicken stock (or water)
  • 2 tablespoons chopped parsley
  • Hummus (optional)
  • Air fryed chickpeas (optional)

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet. In a small bowl, mix together the salt, paprika, cayenne, turmeric, ginger, fresh thyme and oil. I separated the mixture into two bowls. (one for the chicken and one for veggies)
  2. Place the chicken on the baking sheet and using a pastry brush, brush the chicken with the spice-oil mixture. Bake for about 15 minutes.
  3. While chicken is cooking, in a pot on medium, add the couscous and 1-1/2 cups chicken stock. I added some salt and thyme for flavor but this isn’t necessary if you have to monitor your salt intake. Cover and cook for about 10 minutes until couscous is soft. Turn off heat but leave covered so the steam stays in.
  4. After 15 minutes of baking the chicken, add the veggies to the baking sheet, drizzle with spices and then mix together. Bake for another 15-20 minutes.
  5. Once chicken and veggies are ready, pour the remaining 1/2 cup chicken stock to create a little sauce.
  6. Plate and enjoy! I added the hummus, air fryed chickpeas and chopped parsley once it was plated.

Low FODMAP Chocolate Chip Cookies

Chocolate chip cookies and cookie cake are probably my favorite desserts ever. I am trying hard to embrace my new Low FODMAP diet so on Saturday night I was determined to make some delicious cookies. Lately I have been making the microwave cookie in a mug but it is just not the same. I signed up for Thrive Market and got some coconut sugar, oat flour and sprouted brown rice flour (okay we get you fancy flour).

I recently downloaded the FODMAP app for my phone and it is so helpful! I also did a ton of research on gluten free baking and am not quite ready to explore the gums yet. In my normal chocolate chip cookies, I add a little corn starch, it always keeps them light and fluffy and it really worked in these too.

All of these ingredients are low on the FODMAP. However, everyone’s stomach is so different, you may need to sub some ingredients based on your own needs.

These cookies are so so amazing! Even my husband likes them and he hates cookies (a serious flaw that I can’t believe I overlook).

One note about the recipe. Keep the oil pretty cold. In my second batch, the oil got warmer and those cookies are now a little harder.

Ingredients:

  • 2 oz cold coconut oil
  • 3 oz coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 10 oz oat flour
  • 6 oz rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon corn starch
  • 1 teaspoon salt
  • 3 oz milk (I used pecan milk)
  • 6 oz chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place cold coconut oil and sugar into mixer with paddle attachment.
  2. Cream together for about 5 minutes. Add the egg and vanilla.
  3. In a separate bowl, combine the dry ingredients (flours, soda, powder, starch and salt) until combined.
  4. Then add dry ingredients to wet mixture and mix until combined.
  5. Add the milk. It will still be a pretty thick dough.
  6. Roll in the chocolate chips. Then shape into balls and place on cookie sheet.
  7. Bake until crispy on the bottom. I baked mine for about 20-25 minutes.

Hope you enjoy! Next week I will be trying gluten free bread.

Buckwheat Banana Muffins (Dairy and Gluten Free)

I am getting a little tired of my dark chocolate squares for after lunch. I decided to switch it up this week and make some muffins. Before last week, I had never tried buckwheat flour and was excited to put it in a new recipe.

Ingredients:

  • 3 bananas , half of another banana for garnish (optional)
  • 1 Tablespoon maple syrup (you can skip if you use ripe bananas. I can’t eat ripe bananas so needed a little sweetener.)
  • 1 teaspoon cinnamon
  • 1 teaspoon melted coconut oil or any other oil.
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup buckwheat flour
  • 1/4 cup chocolate chips (optional)

Directions:

  1. Preheat oven to 350 degrees. Line 8-10 muffin tins.
  2. In a medium bowl, mash the banana with a fork.
  3. Stir in cinnamon, coconut oil, vanilla and egg until well combined.
  4. Fold in salt, baking powder and buckwheat flour.
  5. If adding, fold in chocolate chips.
  6. With a spoon, fill muffin tins to about 3/4.
  7. If doing a garnish, add the banana slice to the top.
  8. Back for about 20 minutes or until knife comes out mostly clean.
  9. Let cool for about 5 minutes then enjoy or save for later.

Everything but the Bagel Chicken Meatballs

Ready!

I am obsessed with the everything but the bagel seasoning from Trader Joe’s. It is so good on everything. Salads, veggies, avocado toast, sandwiches, whatever. I wanted to try them in meatballs. I needed to food prep for the weekend so it seemed like the perfect opportunity.

These were so quick and easy to make. I wish they would have kept their shape a little better. Even my husband liked them.

Ingredients:

  • 12 oz ground chicken
  • 3 Tablespoons Everything But The Bagel Seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 egg
  • 1 teaspoon ground sage
  • 1 teaspoon ground parsley
  • 2 Tablespoons buckwheat flour

Directions:

  1. Preheat the oven to 425 degrees. In a large combine the ground chicken and egg.
  2. Add the spices.
  3. Fold in the buckwheat flour.
  4. Line a pan with parchment paper and then create some balls with the chicken mixture.
  5. Bake for about 20-25 minutes.
  6. Rest for 2 minutes then enjoy or pack for later!

90 Day Self Transformation Project – Days 24-25 – Week 3 Check In

8e342882-b371-434f-b688-6cde35f8bc81The holidays really through me off schedule and my weekly check in is a little late. My husband and I have been apartment hunting and we had some parties so I have not been able to cook as usual which means it is hard to track my food intake and calories or workout on my usual schedule. 

I tried my best to eat in moderation and the good news, I am finally below the 190s. I am officially down to 189; lost over 16lbs! My doctor said I needed to get to 180 so I can do any type of exercise and relieve pressure on my joints so only 9lbs left to go. I haven’t been below 190 since August so this is a great success. 

While apartment hunting, I tried two new meals – poke bowls and ramen. I have only ever had the cheap ramen. I got the ramen with vegan kale noodles and I am definitely going to try these at home.  

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I know it’s not a huge amount of weight; however, I already feel better carrying around less weight. It is getting easier to walk up steps and walk inclines. 

I know I set sneakers and a manicure as rewards. However, I decided to go with a 2020 planner instead. It’s getting closer to 2020 and I want to start the year off with a plan. 

I am grateful for progress.

90 Day Transformation – Day 1 – Starting Somewhere

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Oh boy, today was a doozy. I decided to first tackle my wellness so I could have more energy for the other intentions. My eating habits have been so bad over the last several months that I didn’t realize I gained over 20lbs. The weigh in and measurements quickly sent me down a shame spiral and I almost gave up. I had to remind myself that  1) I am more than just the number on the scale and 2) I am making an effort to be healthier. 

To make matters worse, I think I went through some type of junk food withdrawal. Around 10 am, I got the worst headache and it stuck around well into Day 2. Once the headache started, I got snappy with coworkers so I had to take a quick walk to reset. 

The walking helped and I powered through the day! I didn’t eat the free brownies at work and even went to the gym after work. I tried a cycling class on Youtube. Ugh, it was only 20 minutes, but was so hard and I was such a sweaty mess. Headache aside, the workout was kind of fun. 

The headache (or maybe migraine) was bad I could barely shower before bed. 

I did enjoy the food. I am trying to look at the change in diet as positive and think of all the great new food I will get to try.  It’s been several months since I had meals with so much fresh food and definitely been at least 4 months that I didn’t have some sort of processed candy at work as pick me up. Today I went with some green tea. 

Today I am grateful for forgiving coworkers, advil, and fresh food. 

Almond Brown Butter Mini Bundt Cakes

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What happens when you have a sinus infection and spend the week binging the last few seasons of the Great British Bake Off? Lots of inspiration and totally crushing on Selasi. I spent the rest of the week dreaming of madeleines.

The weekend finally comes and I’ve got my sense of smell back, thought of a madeleine recipe, but my madeleine pan has disappeared. I marie kondo’d it back in January and totally forgot. I kept the 30 lipsticks, but drew the line at the madeleine pan.

Nevertheless, I persisted and adapted my recipe to mini bundt cakes. These cakes serve perfectly with some tea.

 

 

Recipe:

Yields: 24-30 mini bundt cakes

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3 eggs
  • 3/4 yogurt (I like to use the full fat, not a fan of the non fat yogurt
  • 1/2 t almond extract
  • 1 t vanilla extract
  • 18-20 raspberries
  • 2-3 tablespoons powdered sugar for decorating

Directions:

  1. In a saucepan, slowly melt butter until it starts to separate and brown. Pour into a counter until cool and solid.
  2. Pre-heat oven at 350 degrees.
  3. Spray cake pan with cooking spray
  4. Mix together flour, baking soda and salt in separate bowl.
  5. In a stand mixer or with a hand mixer, cream the butter and sugar on medium for 3-5 minutes.
  6. Add eggs, almond and vanilla extract and mix until combined.
  7.  Add in yogurt and flour and mix until combined.
  8. Drop batter into bundt pans. Only fill about 3/4 of the way.
  9. Bake for 15-20 minutes. Insert a toothpick into a couple of cakes to make sure they come out clean.
  10. Remove from the oven and place cooling rack on top of pan then turn over. Cakes should come out easily.
  11. Drop some raspberries on each cake then sprinkle powder sugar using a sieve.
  12. Cakes can be frozen and used at a later date.

 

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