Chocolate quinoa power breakfast cookies



Wow, Mom, did you know I'm good for your health?

Pet lovers have always known that cats and dogs were good for their health but now research backs that belief up. The long-term benefits of owning a cat include protection for your heart. Over the 20 years of one study, people who never owned a cat were 40 percent more likely to die of a heart attack than those who had. (Does that mean cats are better than dogs, Mom?)

(Well, Bailey, it is something to gloat about.) But another study showed that dog owners had a significantly better survival rate one year after a heart attack. And, overall, pet owners have a lower risk of dying from any cardiac disease, including heart failure.

I'm helping Mom stay well too!

(Yeah, Bailey, we pull Mom all over the place but that must be good for her. And sometimes we curl up at her feet when she's doing office work. That probably makes her feel good too!)

Chocolate quinoa breakfast bars

Pets aren't the only thing good for your health. Chocolate can be good for you too!  Studies show that eating chocolate, primarily dark chocolate, may contribute to improved cardiovascular health. Packed with natural antioxidants, dark chocolate and cocoa sit in the same good-for-you category as green tea and blueberries.

With that in mind, who can resist Chocolate Quinoa  Power Breakfast Bars?

(suitable for ACD-maintenence unless omitting applesauce; replace with pumpkin or squash puree for ACD-phase 2)

Ingredients:

• 1 1/2 cups quinoa flakes (or substitute gluten-free rolled oats)
• 2 T. chia seeds
• dash of salt
• 1 tsp. cinnamon
• 1 tsp. gluten-free baking powder
• stevia
• vanilla stevia (no alcohol)
• 1/2 cup unsweetened applesauce
• 1/4 cup cacao powder
• 2 T. cacao nibs
• 2 scoops chocolate rice protein powder
• 1/4 cup fresh blueberries
• 1/2 cup chocolate almond milk
• 1 T. tahini
• Optional: chocolate glaze made from 3 T. melted coconut oil combined with 2-3 T. cacao powder and vanilla stevia to taste

Directions:

• Preheat oven to 350 degrees
• Put 1/2 cup quinoa flakes, chia, cinnamon, cacao powder, salt, stevia, protein powder and baking powder in a coffee grinder and grind until it resembles a coarse powder.
• In a medium bowl, combine ground quinoa mixture with 1/2 cup unground quinoa flakes (or oats). Add cacao nibs.
• In a small bowl, mix tahini with chocolate almond milk (unsweetened) and applesauce. 
• Mix together the quinoa mixture with tahini-almond milk-applesauce mixture.
• Add more almond milk if necessary to bring the dough together.
• Stir in fresh blueberries
• Scoop batter onto a sprayed cookie sheet.
• Bake 15 minutes.
• Cool slightly and glaze with chocolate coating if desired
• Makes 3 (2-cookie) servings.

Not in the mood for chocolate? Try these breakfast cookies instead: http://catsinthekitchen.blogspot.com/2012/04/quinoa-blueberry-breakfast-cookies.html

Contributed to: http://www.dietdessertndogs.com/2012/07/05/wellness-weekend-july-5-9-2012/

Spaghetti squash topped with mole sauce and tofu

Hey Mom, are those cat treats you're making?

People choose a vegan/vegetarian diet for a variety of reasons. I've chosen one for health reasons. I suffer from environmental allergies as well as food sensitivities. If you suffer from allergies, adopting a vegetarian or vegan diet may offer some relief. Researchers have found that those who exclude animal products from their diet in favor of plant-based foods are less likely to need treatment for allergies or asthma.

As background, a vegetarian is someone who does not eat meat, poultry and seafood but instead consumes a plant-based diet, including seeds, nuts, legumes, grains, fruits and vegetables. Some vegetarians will eat dairy and eggs but some do not. A vegan diet is more restrictive with the exclusion of all animal flesh and byproducts, such as eggs, dairy, honey, etc.

Vegetarian and vegan diets have been studied in the relief of allergies and asthma since the mid-1980s. A 1985 Swedish study demonstrated that asthmatics who followed a vegetarian but especially vegan diet for a full year had a marked decrease in their needs for medications, and frequency and severity of asthma attacks.

In 1994, Loma Linda University tracked how often medical treatments for ailments, including asthma and allergies, were needed for a group of nearly 28,000 people. They found that vegetarians were less likely to need treatment.

Why does a vegan diet help alleviate allergies?

• One of the chemicals, aside from histamine, released during allergic reactions is called leukotrienes (fatty molecules in the immune system that contribute to inflammation). The production of leukotrienes is influenced by the presence of arachidonic acid, a fatty acid found exclusively in animal products. A vegan diet may help reduce leukotrienes because of the absence of arachidonic acid.
• Fruits and veggies contain antioxidants and many nutrients beneficial for the immune system and allergy relief.
• Vitamin E seems to help ward off seasonal allergy symptoms. You’ll find it in many of the foods consumed by vegetarians, including green leafy veggies, beans, apples, carrots, celery, wheat germ and nuts
• Many who follow a vegan diet experience weight loss which can reduce inflammation.

What are other benefits of a vegan/vegetarian diet?

• There are other benefits to adopting a plant-based diet including lower blood pressure, cholesterol and blood sugar; a reduced risk of heart disease and many forms of cancer; and diminished arthritis symptoms.

Thanks for the ice cube, Mom.

I've found that following a plant-based diet may not be able to eliminate allergies and asthma completely but diet changes can help.

Spaghetti squash topped with mole sauce and tofu

A versatile food to use on a vegan, plus anti-candida, diet is spaghetti squash. I grow them in my garden, store them year-round, top them with all kinds of delicious stuff including my latest, Spaghetti Squash with mole sauce and tofu.

Ingredients for 4 servings:

1. 2 spaghetti squash, split, seeded and baked in oven until fork tender
2. 1 package of extra-firm tofu
3. 2 tsp. olive oil
4. 1 small red onion, chopped
5. 2 tsp. chili powder
6. 3/4 tsp. cinnamon
7. 1 tsp. smoked paprika
8. 1 tsp. cumin
9. 1/2 tsp. coriander
10. 1 T. coconut nectar
11. 3 oz. tomato paste
12. salt to taste
13. 2 T. sunbutter (or other seed or nut butter)
14. 1+ cups veggie broth
15. 2 T. cacao powder
16. Optional: 1-2 cloves garlic, minced
17. Additional topping: toasted pumpkin seeds, shredded vegan cheddar cheese

Directions:

1. Preheat oven to 425 degrees. Bake spaghetti squash halves, drizzed with oil and sprinkled with salt and pepper, for 30 minutes or until fork tender. Remove from oven and set aside.
2. Spray a baking sheet with pan spray. Dice the tofu into one-inch cubes and arrange on baking sheet. Spray the tofu with pan spray. Bake for 30 minutes, turning several times, until lightly browned on all sides. Remove from oven.
3. Saute onion in oil until softened. Add the spices. Cook for 1-2 minutes, stirring.
4. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for about 15-20 minutes.
5. Cool mixture slightly, then transfer to a blender or food processor and puree until smooth.
6. Return mixture to pot and add in tofu. Simmer until sauce thickens.
7. Serve sauce over spaghetti squash. Garnish with pumpkin seeds and vegan cheddar cheese.

This heat is really making me tired!

On a hot summer day, serve the mole spaghetti squash with a green salad and a tall glass of red tea-lemonade.

Red tea-lemonade

Ingredients:

1. 6 cups boiling water
2. 5 bags of red tea
3. 2 bags of peppermint tea
4. 1/4 cup lemon juice
5. stevia to taste
6. Optional: few drops of vanilla stevia

Directions:

1. Steep the tea in the boiling water for five minutes.
2. Remove the tea bags with a slotted spoon.
3. Add the lemon juice and stevia.
4. Pour the blend into a pitcher and chill in the fridge before serving.

Recipes contributed to: http://www.dietdessertndogs.com/2012/06/28/wellness-weekend-june-28-july-2-2012/

Grilled avocado and tofu salad

Loon Lake Trail

There's something about being away from your refrigerator and eating mainly freeze-dried foods that gets your craving juices flowing. True to form, that's just what happened on my first backpacking trip of the season to Loon Lake.

I used to go on weeklong backpacking trips, and the whole craving foods thing made more sense. Back then, it was ice cream I just had to have. Now, of course, it's still ice cream I crave. But because of candida and food allergies, these days I pass on stopping for a shake or ice cream cone on the way home. Instead, I head for an eatery with the huge salad bar where I can load up on fresh produce.

Secesh River

You'd think being in such a lovely place would be a distraction from food.

Grilled Avocado-Tofu Salad

This Grilled Avocado-Tofu Salad is how I ended up rewarding myself after I got home. It wasn't ice cream but it was a lot healthier and really delicious. ACD-phase 1 (omit tomatoes)

Ingredients for 2 servings:

1. 1 unpeeled avocado, halved, pit removed
2. lime juice
3. 6-8 grape tomatoes, halved
4. 1 T. olive oil
5. 1 block extra-firm tofu, cut into 5 rectangles (stick 3 pieces back in the fridge)
6. rub for tofu: 1/2 tsp. salt, 1 T. garlic powder, 1 tsp. curry powder, 1/2 tsp. black pepper
7. salt and pepper
8. salad veggies: spring mix greens, red pepper, radishes, cucumbers, red cabbage
9. salad dressing: 2 T. olive oil, 1 T. cider vinegar, 1 T. lemon juice, salt and pepper

Directions:

1. Preheat gas, charcoal or electric grill to medium heat. Rub the tofu with olive oil and spice mixture. Season avocado with salt and pepper and rub with olive oil and lime juice.
2. Place the tofu on the grill and cook for about 5 minutes per side until grill marks form.
3. Place the avocado flesh side down on the grill and cook for 5 minutes.
4. Prepare the salad dressing.
5. With a large spoon, remove the avocado halves from their skins and slice about 1/2-inch thick.
6. Cut the tofu slices into bite-sized pieces.
7. Arrange greens and other veggies on two dinner plates.
8. Divide the avocado slices and tofu pieces between the two plates.
9. Drizzle with salad dressing and season with salt and pepper.

Cucumber-Lime-Mint Popsicles

It wasn't ice cream but for dessert I made Cucumber-Lime-Mint Popsicles. (ACD-phase 1)

Ingredients:

1. 1 handful fresh mint
2. stevia to taste
3. 1/2 cup water
4. 1 cucumber, peeled, cut in half lengthwise and seeded
5. lime juice to taste

Directions:

1. Crush mint. Combine with water in a small saucepan. Bring to a boil. Remove from heat; strain out mint leaves. Add stevia to taste.
2. Cut cucumber into pieces and place into food processor. Pulse until smooth. Add cooled mint syrup and lime juice to cucumber puree. Mix well.
3. Pour into popsicle molds and freeze. Makes 4.

Nika and Bailey chill out.

After a nice trip, followed with a delicious meal, how about a little relaxation time!
Contributed to: http://www.dietdessertndogs.com/2012/06/21/wellness-weekend-june-21-25-2012/

Chocolate-fix backpacking bars

On the trail to Loon Lake

Wahoo! It's backpacking season again! Ritalin Boy (hubby), son (Brian), fur kids (Misha and Nika) and I backpacked into Loon Lake in the Payette National Forest this week. It was a little early in the season (it dropped to 25 degrees overnight) but who can wait when you can experience scenery like this? It sure made up for last week when a chance encounter with an artificial sweetener sent my stomach reeling for days.

Loon Lake

As if being in a beautiful place weren't enough, there also was chocolate! I made Cacao Nib Backpacking Bars to munch on. Trust me. These were crunchy, extra chocolatey and satisfying.

Misha in camp

Cacao Nib Backpacking Bars

Cacao Nib Backpacking Bars

Ingredients:

1. 1 cup raw or toasted sunflower seeds plus 1 cup raw cacao nibs
2. 2 T. chia seeds
3. 2 T. raw cacao powder
4. 1/2 cup unsweetened applesauce
5. 2 T. tahini
6. 2 T. olive oil
7. 2 T. water
8. powdered stevia to taste
9. pinch of sea salt
10. Optional: 2 T. cacao nibs for topping

Directions:

1. Preheat oven to 250 degrees. Spray a cookie sheet with pan spray.
2. Grind all seeds and cacao nibs (except for optional 2 T.) in a coffee grinder. Remove to a bowl and set aside.
3. Combine applesauce, oil, tahini, water, stevia and sea salt in a food processor. Add the ground seeds and nibs and process until mixture comes together into a sticky dough.
4. Spread the dough in a rectangle about 1/4-inch thick on a sprayed cookie sheet.
5. Spinkle optional 2 T. cacao nibs over top and press in with hands.
6. Bake in the preheated oven for about 45 minutes. If the top is dry, cut the rectangle into about 16-20 pieces and separate the pieces to leave space between them.
7. Continue baking for up to another hour until the bars are crispy.
8. Allow to cool and store in ziploc bags in the freezer for your adventure plus chocolate fix.

Nika says, "More backpacking trips, please."

Contributed to: http://www.dietdessertndogs.com/2012/06/14/wellness-weekend-june-14-18-2012/

Middle Eastern-seasoned tofu in garbanzo bean flour wrap

Sometimes you need a "precious moment" like this one

"That's life, that's what people say.
You're riding high in April,
Shot down in May.
But I know I'm gonna change their tune,
When I'm right back on top in June.”

Life does seem like a roller coaster of highs and lows as the lyrics go in Frank Sinatra's 60's song, "That's Life." Personally, I prefer things being more even keel, especially when it comes to my health. But this week my tummy got “shot down” by deceptive labeling on a package.

I am one of those with sensitivity to maltodextrin, along with other artificial sweeteners, and read labels like a hawk to avoid ingesting them. The other day, I received a sample package for a protein supplement that on the surface, appeared to be free of everything I need to avoid.

I read “free of gluten, yeast, milk, eggs, soy, nuts, fish/shellfish and wheat” and “free of artificial colors, flavors, sweeteners and preservatives” on the label and got lured into trying this product on one hurried morning. Big mistake! The manufacturers had added maltodextrin as a sweetener  (even though the label said free of artificial sweeteners) to make their product taste better.

Several hours after breakfast, I experienced the dreaded gastrointestinal side effects that would last for three days. Later, I went back and carefully read the label, which I should have done earlier. It
was labeled as containing maltodextrin and even had a “Phenylketonurics - contains phenylalanine” warning. Once again, I learned how valuable reading labels “carefully” is to someone like me. That’s life, I guess, but it sure seems wrong that products, like the one I tried, can be labeled “free of artificial sweeteners” when they are not.

Not many people are aware of maltodextrin’s side effects. Those with maltodextrin sensitivity are trying to spread the word. There is even a facebook page called “Maltodextrin Intolerance Awareness” at

http://www.facebook.com/pages/Maltodextrin-Intolerance-Awareness/109985885730012

As a rule of thumb, it is recommended that individuals with food allergies or Celiac disease avoid maltodextrin. Side effects may include:

1. Diarrhea. One of the most common side effects is diarrhea. Those who are allergic to or sensitive to maltodextrin, or the base starch it is processed from, can easily get an upset stomach, followed by cramps, diarrhea, bloating and watery stool.
2. Upset stomach. Another common side effect of maltodextrin is a general feeling of sickness or an upset stomach. 
3. Vomiting. In rare cases, individuals who are sensitive to maltodextrin may begin to vomit after consuming the additive.  
4. Hives or rashes Maltodextrin can cause hives or rashes in certain individuals. The body will react to an unwanted additive or allergy by producing histamine, which causes hives or rashes.
5. Asthma. In rare instances, maltodextrin may cause asthma or breathing problems in those who are severely allergic or sensitive. Consult a doctor immediately if you are experiencing any difficulties with breathing or any asthmatic symptoms.

Shawarma wrap

"But I just can't let it get me down,
Cause this big old world keeps spinnin' around. "

I guarantee that I will never let my guard down again on reading labels. It's just not worth being sick for three days.

While I was "sick," I really craved salty, well-seasoned foods, like a "Shawarma wrap" which is a Middle Eastern sandwich made with seasoned meat but in my case, seasoned tofu.

Ingredients:

1. 1 cup shredded, peeled cucumber
2. 1/4 cup soft silken tofu
3. 2-3 T. tahini
4. 2 T. lemon juice
5. 1/2 tsp. sea salt divided
6. 1 tsp. garlic powder
7. 1 tsp. curry powder
8. 1/2 tsp. ground black pepper
9. 1 block extra firm tofu sliced into five lengthwise rectangles
10. 1 T. olive oil
11. 4 garbanzo bean flour pancakes (or tortilla or pita bread if tolerated)
12. 1 medium tomato chopped
13. 1 cucumber sliced
14. 2+ cups of lettuce or mixed greens

Directions:

1. Preheat a grill or grill pan.
2. Blend shredded cucumber, soft tofu, tahini, lemon juice and 1/4 tsp. salt in a food processor or bowl.
3. Combine garlic and curry powder, black pepper, 1/4 tsp. salt. Rub extra-firm tofu slices with the spice mixture.
4. Grill the tofu slices in a grill pan drizzled with olive oil (or use your outdoor grill) just until grill marks form.
5. To serve, place a garbanzo bean flour pancake on a piece of wax paper. Spread cucumber/tahini sauce on the garbanzo bean flour pancake and top with tofu, tomato and greens. Fold like a taco or roll like a wrap. Finish by wrapping the wax paper around your "shawarma" to keep things together.

To make Garbanzo Bean Flour pancakes:

1. Mix one cup garbanzo bean flour with 1 cup water. Whisk to combine.
2. Heat a cast-iron tortilla pan.
3. To make a pancake, drizzle olive oil on the pan and add 2-3 T. of batter.
4. Cook until the batter seems set before flipping to cook the other side. (Note: don't look for bubbles like regular pancakes.)
5. Continue cooking additional pancakes in the same manner. Stack them on a plate but separate each with a piece of wax paper to keep them from sticking together.
6. I find medium-sized pancakes work the best for this batter but you can experiment with making them larger.
7. The pancakes store well in the fridge for 2-3 days if you have extras.

Contributed to: http://www.dietdessertndogs.com/2012/06/07/wellness-weekend-june-7-11-2012-2/

Cacao chip strawberry shortcakes

Cacao chip strawberry shortcake

What's not to love about strawberries? They are low in calories but big on nutrition. One serving (1 cup) of fresh strawberries has 49 calories, 3 grams of fiber and a hefty dose of Vitamin C, potassium and B-complex vitamins. They are relatively low in carbohydrates, compared to other fruits and berries, which makes them my fruit of choice. Best of all, they are delicious, and June is their peak growing season.

I admit I could snack on fresh strawberries just about all the time but sometimes you want something special. Strawberry shortcake is delicious but imagine a version that adds a touch of chocolate. You know me and my love of chocolate.

To create this dessert, I did some recipe borrowing from Diet, Dessert and Dogs. I used the basic grain-free coconut flour biscuit recipe (http://www.dietdessertndogs.com/2009/08/18/grain-free-coconut-flour-biscuits/) and added 2 T. cacao chips to the dough. The chips mixed in well and voila the dessert was born.

Cacao chip strawberry shortcakes

Step 1: Make the shortcakes

• 1 T. lemon juice, plus enough unsweetened hemp milk (or other alternative dairy beverage) to equal 1 cup
• 3 T. ground flax seed
• 10+ drops of vanilla (alcohol-free) liquid stevia
• 2 T. melted coconut oil
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup plus 1 T. coconut flour
• 3 T. garbanzo bean flour
• 2 T. cacao chips

Directions:

• Preheat oven to 400 degrees. Spray a large cookie sheet with pan spray
• Place 1 T. lemon juice in a one-cup glass measuing cup and add milk to make one cup. Add the vanilla stevia and flax to the cup and stir; whisk in 2 T. of melted coconut oil until combined. Set aside.
• In a medium bowl, combine the coconut flour, garbanzo bean flour, baking powder, baking soda and salt. Pour the liquid ingredients in and stir to blend. Add in the cacao chips.Do not overmix. The mixture will be softer than regular dough but will hold together.
• Using a 1/3 measuring cup, scoop the batter and place mounds on the cookie sheet. Flatten each mound slightly with your palm, slightly dampened.
• Bake for 12-15 minutes. Optional: brush the tops with 1 T. additional melted coconut oil. Rotate the pan and continue baking for another 12-15 minutes, until the tops are golden brown.
• Remove from oven and cool. Makes 6 biscuits. May be frozen.

Step 2: Make the Agar Base for the Vegan Whipped Topping

• 2 cups unsweetened coconut milk
• 2 tsp. agar powder (not flakes)

Directions:

• Place the coconut milk in a heavy saucepan. Sprinkle the agar powder on top. Allow to set for 5+ minutes
• Next, bring to boil and then simmer for 5-8 minutes
• Finally, turn off the heat and allow to set on the burner for 5 minutes.
• Transfer to a storage container and put in the refrigerator to cool and gel

Step 3: Make the Vegan Whipped Topping

• 20+ drops of vanilla stevia
• dash of sea salt
• 2-4 + T. of unsweetened coconut milk
• agar base

Directions:

• Place all ingredients in a high-speed blender or food processor and blend until creamy. Add more coconut milk if needed.

Step 4: Assemble shortcakes

• Cut biscuits in half. Layer with vegan whipped topping and sliced fresh strawberries

Fur kids, Misha and Nikka, spar over Misha's dinner

The fur kids can make all the noise they want while I'm enjoying this delicious dessert. Or another of my favorites for "taking me away" is a Dandy Blend Frappucino.

To make one serving:

• Mix one cup unsweetened coconut milk with 1 T. Dandy Blend in a blender.
• Freeze into ice cubes.

• When ready for your treat, place ice cubes, vanilla stevia and additional coconut milk in blender to pulse into a delicious treat.
• Top with vegan whipped topping (recipe above) and sprinkle of cacao chips or chocolate sauce.

Contributed to:
http://www.dietdessertndogs.com/2012/05/31/wellness-weekend-may-31-june-4-2012/

Cauliflower pilaf and tofu kabobs

Cauliflower pilaf and tofu kabobs

Memorial Day weekend must mean it's time to break out the barbecue. Well, that's provided you have nice weather to provide some encouragement; not so, in my neck of the woods. I've been thinking about kabobs all week long but the rain forced me to use my stove to make the tofu kabobs and cauliflower pilaf, pictured above. The kabobs grilled up perfectly under the broiler but I'll be ready when the weather gets nice to take these out to the barbecue.


Cauliflower Pilaf
(makes 4 servings)

Ingredients:

• 1/4 cup toasted pumpkin seeds or other seeds or nuts of choice
• 1 head cauliflower
• 1 T. olive oil
• Diced veggies: Your choice but I used 1 small zucchini and carrot
• Optional: 2 T. chopped onion and 1/4 tsp. minced garlic
• 1/2 cup veggie broth
• 1/2 tsp. turmeric
• Salt and pepper to taste

Directions:

• Trim and cut the cauliflower into small pieces.
• Put the cauliflower pieces into a food processor. Pulse until the cauliflower resembles rice.
• Heat the olive oil in a large skillet.
• Saute the veggies and optional onion and garlic.
• Add the cauliflower and other ingredients to the skillet and cook for several minutes until everything is tender.
• Stir in the toasted seeds or nuts.

Tofu Kabobs
(makes four kabobs)

Ingredients:

• 1/2 block of extra-firm tofu, cut into large cubes
• Veggies of your choice cut into pieces (zucchini or yellow squash, onion, red pepper, mushrooms, grape tomatoes)
• Marinade blended in food processor: 2 T. miso paste, 2 T. lemon juice, 1 T. tahini, 1 tsp. sesame oil, 2 T. Bragg's amino acids, dash of stevia

Directions:

• Prepare marinade and pour 1-2 T. of marinade over cubed tofu and veggies in a bowl. Toss to coat.
• Thread tofu and veggie pieces onto kabob skewers.
• Place on a baking sheet if grilling in the oven.
• Broil for 8-10 minutes or until veggies are tender.
• Serve over cauliflower pilaf.

Bathtub entertainment center for Bailey and Nika

While you're cooking your kabobs, keep the "fur kids" busy with some toys in the bathtub.

Pumpkin seed haystacks

The cauliflower pilaf and tofu kabobs make a "light" meal so you might be interested in some dessert.

Pumpkin Seed Haystacks
(makes 6)

Ingredients:

• 1/4 cup toasted pumpkin seeds or seeds/nuts of choice
• 2 T. melted coconut oil, mixed with 1 T. sunbutter or seed/nut butter of choice
• vanilla stevia to taste
• 1 T. cacao nibs
• 2 T. freeze-dried blueberries or other dried fruit

Directions:

• Line a baking sheet with wax paper
• In a medium bowl, toss seeds, dried fruit and nibs with melted coconut oil and sunbutter mixture
• Drop mixture by heaping tablespoonful onto wax paper
• Place in the fridge or freezer to harden

Contributed to: http://www.dietdessertndogs.com/2012/05/24/wellness-weekend-may-24-28/

50-calorie chocolate fix

Big Red (Nika) takes down her older pal, Misha

You'd think an IT band injury would be something you'd get from running or jogging. The photo above shows the cause of mine.  Nika (A.K.A. Big Red), my malamute, just topped 75 pounds, and she's just eight months old. Despite lots of training and exercise, she still loves to pull. Boy, can she throw her weight into it. Unfortunately, your tendency is to pull back and strain the IT band. I'm thinking she needs a sled.

Coyote pups in the neighborhood

 On one of my "walks or pulls" with dogs, I spied these little guys (six coyote pups) in their irrigation drain pipe den. I've been having fun keeping tabs on their growth, play and curiosity on my daily walks. I discovered the pups on Mother's Day in exactly the same place where their mother had pups last year. It was a pretty nice Mother's Day surprise.

Dandy Blend cacao chips, about 50 calories each

I've been seeing a physical therapist for my IT band injury(http://en.wikipedia.org/wiki/Iliotibial_band_syndrome and of course, all the "torture" is a perfect excuse to enjoy some chocolate, flavored with Dandy Blend, an instant herbal beverage with dandelion that tastes (to me) like coffee.

Here's what you need:

2 -3 T. cocoa powder
1/4 cup coconut oil
1 tsp. Dandy blend (optional)
sweetener of choice
dash of sea salt
1 tsp. vanilla powder

Here's what you do:

Melt coconut oil. Add in other ingredients and stir to mix. Place in a container such as 8 X 8 square pan to allow to harden in the fridge. Cut or break into desired pieces.

My contribution to: http://www.dietdessertndogs.com/2012/05/17/wellness-weekend-may-17-21/

Two-serving, brownie cookie-dough cake for Mom

Backyard kildeer parent protects her eggs

I think I'm going through parenthood, Chapter 2, but this time the kids have fur. Funny thing, this second chapter is pretty much like the first chapter. You get to spend sleepless nights tending to sick doggies, just like kids.You get to spend your money on the dogs or kids (e.g. doctor/vet visits, toys), rather than on yourself. And then there's the money you spend for your own medical care after one of the kids or dogs accidentally injures you. My son, as a baby, almost broke my nose, and my dogs have given me whiplash.

Ah, parenthood! Whether you're a parent of fur babies or human babies or bird babies, there are ups and downs associated with parenthood. Talk about downs. Our backyard kildeers, pictured above,  suffered through wind, rain and hail storms to raise their brood. But I celebrated, along with the parents, when the little guys hatched.

In honor of Mom's Day, I'm sharing a few of my joyful moments with my fur kids in the photos below.

Enjoying a spectacular view

Parenthood can have high points, like enjoying a spectacular view with the fur kids after hiking to the top of a bluff.

I just like soft sleeping bags!

Sometimes what they do is so cute, you just can't be mad at them for long.

A face to love

Or they look at you with their big brown eyes.

Nika and Misha lounge in tent

Sometimes, they're just quiet and calm, and you can appreciate how adorable they are.

Two-serving, brownie cookie-dough cake

Happy Mother's Day! If you want to celebrate with something really delicious, try this two-serving, brownie cookie-dough cake.

Ingredients for cake:

1. 2 T. melted coconut oil
2. 3 T. unsweetened almond milk or other dairy-free beverage
3. 4 T. cacao powder
4. 2 T. unsweetened applesauce
5. 1 1/2 tsp. apple cider vinegar
6. 1/2 tsp. vanilla
7. 2 T. ground sunflower seeds or other nuts or seeds
8. 2 1/2 T. gluten-free flour mix
9. stevia to taste
10. 1/4 tsp. each baking powder and soda
11. Pinch of sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Mix ingredients #1-6 in a small bowl. Mix #7-11 in a separate bowl.
3. Then, whisk the wet and dry ingredients together.
4. Spray, with pan spray, two single-serve cake pans, and fill each two-thirds full.
5. Bake 12-15 minutes. The top and edges should be set while the middle will be slightly loose.
6. Cool  before removing the cakes from the pans.
7. For serving, slice the cakes in half and pipe on sunbutter frosting in the middle and on top. To make the frosting, cream together 2 T. each of coconut oil, palm shortening and sunbutter. Add stevia, vanilla and a pinch of salt.
8. For more deliciousness, sprinkle on 1 T. cookie dough (made from this recipe http://catsinthekitchen.blogspot.com/2011/11/vegan-chocolate-kiss-cookie-dough.html). Ignore the direction to make the dough into balls and simply use freeform.
9. Garnish with some strawberries/berries and a drizzle of chocolate sauce.

Contributed to: http://www.dietdessertndogs.com/2012/05/10/wellness-weekend-may-10-14/

Lentil, garbanzo bean flour flatbread

Bailey: asleep or secretly watching TV?

Do you ever wonder what your cat does when you're away from home? They always act like they've been sleeping but what were they really up to? For instance, the picture above makes you wonder if Bailey, my cat, was napping or secretly watching TV.

Bailey with his mammoth buddies

Actually, he was napping. I think he was tired after all of his roughhousing with his canine pals, Misha and Nika. Now, seriously, I realize to some this picture makes it look like tiny Bailey is being attacked by two vicious, mammoth dogs.  But in reality, Bailey loves playing with the twosome, albeit usually one at a time, rather than the pair. He hides behind doors and springs out at them to encourage them to play. It does explain why he gets tired.

Napping buddies

But look who he likes to nap with. Just about every day, Bailey and Misha enjoy some napping time together. That wouldn't happen if Bailey were afraid of Misha.

Bailey enjoys some "me time" near a sunny window

Sometimes, it's nice to just have some "me time." For Bailey, a soft, red pillow bed next to a warm, sunny window is the perfect spot.

Lentil, garbanzo bean flour flatbread

I enjoy "me time" myself but lately my "me time" has had to include canines. I take lots of walks, make many trips to the dog park, and go on hikes with my over-zealous pair, Misha and Nika. Today, I hiked in the foothills for several hours and came home with a giant appetite for some lentil, garbanzo bean flour flatbread I had made earlier in the week and stored in the freezer. I thawed some out and enjoyed the flatbread with hummus and veggies.

Lentil, garbanzo bean flour flatbread
(makes 8-10 flatbread)

Ingredients:

• 1 1/2 cups gluten-free flour mix (I use a mix of quinoa flour, garbanzo bean flour and arrowroot starch)
• 1/2 cup lentil flour made by grinding up lentil beans in a coffee mill
• 3/4 cup garbanzo bean flour
• 1 tsp. baking powder
• 2 cups grated carrots
• 1/2 cup grated Daikon radish
• 1/2 cup chopped cilantro leaves
• 2 T. ground flax
• 1/2 tsp. sea salt
• Optional: chopped garlic
• Spices: 1/2 tsp. each turmeric, ginger, garam masala
• oil for cooking the flatbread

Note: Other veggies, such as parsnips, beets, cabbage or zucchini, may be used in place of carrots and radish.

Directions:

• Mix all ingredients together to form a somewhat sticky dough. You may or may not need any water because of the veggies used in the flatbread. However, if you do need some water, add a little warm water at a time until dough forms a big ball. Recipe-making is not a perfect science, so if the dough is too sticky, add more flour.
• Oil and warm a cast-iron skillet on the stove.
• Moisten your hands with water. Grab a fistful of dough for each flatbread. Keep your hands moist and flatten the dough ball into a flatbread which will be on the thicker side. Place it on the hot skillet and flatten a bit more with an oiled spatula.
• Cook at medium heat until you start seeing light brown spots on the bottom side. Flip the bread over and cook the other side until light brown spots are seen.
• Stack the flatbread and cover them tightly with foil to keep them warm and soft.
• Freeze any extras.

Contributed to: http://www.dietdessertndogs.com/2012/05/03/wellness-weekend-may-3-7-2012/

Two kinds of vegan ice cream sandwich cookies

Misha and Bailey enjoy some slumber time

I just watched the youtube video called,  "Unusual animal pairings."
http://www.youtube.com/watch?v=WYmsm5lmNwI&feature=fvwrel http://www.youtube.com/watch?v=WYmsm5lmNwI&feature=fvwrel

This video brings tears to my eyes. It also got me thinking I've got some unusual animal pairings of my own. What do you think?

Do not disturb!

Bailey was sound asleep until I started snapping pictures of the sleeping duo. He seemed somewhat indignant as if to say, "Do you mind. We're sleeping here!"

Napping time: Nika and Kona style

Here we have two canines in a very unusual sleeping arrangement. Okay, I admit my pets are a little on the weird side.

Two kinds of vegan "ice cream" sandwiches

I wonder what dogs and cats dream about while they are sleeping. I'm guessing food! In my case, I dream about chocolate. This week I dreamed about two enormous chocolate ice cream sandwiches. They were bigger than Texas. Oh, wait a minute. That wasn't my dream. That was my food-obsessed malamute, Nika, dreaming about food. (She just got into trouble for stealing an energy bar from my husband's bikepack. She tried to eat the wrapping and all.)

Back to my ice cream sandwiches. I tried out two different kinds of ice cream sandwich cookies which were chocolate and no bake of course! And when I say ice cream, I actually mean frozen dessert since I don't eat traditional ice cream.

In the photo above, the ice cream sandwich on the left is made with Chocolate Quinoa Sandwich Cookies. Sunbutter freezer cookies were used for the one pictured on the right. I used a simple frozen concoction made with chocolate, avocado, protein powder and blueberries for the filling.

Chocolate Quinoa Sandwich Cookies
ACD Phase 2
(makes about 12 medium-sized cookies)

Ingredients:

1. 1/2 cup tahini
2. 1/4 cup coconut oil, melted
3. 1 tsp. vanilla
4. 1/4 cup ground sunflower seeds
5. 1 cup quinoa flakes
6. 1/4 cup cacao powder
7. 1/4 tsp. sea salt

Directions:

1. Line a cookie sheet with wax paper.
2. Put all the ingredients in a food processor and pulse until the dough comes together.
3. Remove mixture to a bowl.
4. Drop by heaping spoonfuls onto the prepared cookie sheet and flatten with wet hands.
5. Chill in the freezer or fridge.
6. Cookies store well in the freezer and maintain their chewy texture right out of the freezer.
7. To make an ice cream sandwich, simply spoon your favorite frozen confection between two cookies and enjoy.

Sunbutter Freezer Cookies
ACD Phase 1 if using carob and omitting cacao nibs
(makes 6 medium cookies)

Ingredients:

1. 3 T. sunbutter
2. 1/4 cup water
3. stevia to taste
4. 2-3 T. cacao powder
5. 2 T. vegan rice protein
6. pinch of salt
7. 1 T. chia seeds
8. 2 T. cacao nibs

Directions:

1. Mix all the ingredients in a food processor until dough comes together.
2. Remove to a small bowl.
3. Drop by heaping spoonfuls onto a cookie sheet covered with wax paper.
4. Use wet hands to flatten the cookies.
5. Chill in the freezer.
6. Note: These cookies do not have that "out-of-the-freezer" chewy factor. They need to be defrosted a bit before making into ice cream sandwiches unless you have teeth of steel.

Chocolate Avocado Blueberry "Ice Cream"
(Makes enough for two ice cream sandwiches)

Directions:
Blend 1 avocado, 1 cup frozen blueberries, 3 T. cacao powder, 1 T. rice protein powder, stevia to taste in a food processor. Add more blueberries if necessary to get an ice cream-like texture. Stores well in freezer. Thaw slightly before dishing out.

Contributed to: http://www.dietdessertndogs.com/2012/04/26/wellness-weekend-april-26-30-2012/

Quinoa-blueberry breakfast cookies

Misha turns one year old

It's hard to believe but Misha, our handsome husky-malamute, has been a part of our lives for one year now. Sometimes we call him "Psycho Boy" or the "Ritalin Dog" but we always call him our loveable fur pet.

Misha at two months old

Here he is at two months old. Can you believe how small and adorable he was? He's still adorable but more regal.

Gluten-free carrot dog treats

Of course, as a fur parent, I had to make him some gluten-free birthday treats.

Yummy!

Gluten-free Carrot Dog Treats
Ingredients:

• 1 cup applesauce, unsweetened
• 1 cup shredded carrots
• 1/8 cup water (if needed)
• 1 1/2 cup amaranth flour (keep some handy for rolling)
• 1 cup rolled oats

Directions:

• Preheat oven to 350 degrees
• Spray a cookie sheet with pan spray
• In a medium bowl, combine all the ingredients until dough forms. Add water if needed. Or if too sticky, add more flour.
• Dump the dough onto a floured surface and knead with your hands.
• Once the dough is not sticky, roll it out until it's about half-inch thick.
• Use cookie cutters or the rim of a small glass to cut into dog cookies.
• Place the treats on a the cookie sheet and bake for 25+ minutes until they are crisp.

Got some more?

Sorry, Misha. How about a little something for the humans.

Quinoa-blueberry breakfast cookies

Quinoa-Blueberry Breakfast Cookies
 Ingredients:

• 1 1/2 cups quinoa flakes (or substitute gluten-free rolled oats)
• 1 T. chia seeds
• 1 T. ground flax
• dash of salt
• 1 tsp. cinnamon
• 1 tsp. gluten-free baking powder
• stevia
• 2 T. pumpkin seeds (or substitute seeds or nuts of your choice)
• 2 T. dried blueberries (or substitute raisins or other dried fruit)
• 1/2 cup almond milk
• 1 T. tahini

Directions:

• Preheat oven to 350 degrees
• Put 1/2 cup quinoa flakes, chia and flax, cinnamon, salt, stevia and baking powder in a coffee grinder and grind until it resembles a coarse powder.
• In a medium bowl, combine ground quinoa mixture with 1/2 cup unground quinoa flakes (or oats). Add seeds or nuts, blueberries or other dried fruit.
• In a small bowl, mix tahini with almond milk.
• Mix together the quinoa mixture with tahini-almond milk mixture.
• Add more almond milk if necessary to bring the dough together.
• Scoop batter onto a sprayed cookie sheet.
• Bake 15 minutes.
• Makes 3 (2-cookie) servings.

Contributed to: http://www.dietdessertndogs.com/2012/04/19/wellness-weekend-april-19-23-2012/