Coconut blackberry crisp

Dog bones with your fuel in Bend, Ore.

Would you like some dog bones with your fuel? I traveled to one of the most dog-friendly cities (Bend, Ore.) in the U.S. recently but without my snow hounds, Misha and Nika. They missed out on getting dog bones at the gas station and on all the other dog-friendly experiences Bend has to offer. Unfortunately, the car was too packed for pups as we were traveling to Bend for my Ritalin Boy hubby to participate in a road bike race.

My new cat pal

When you're used to being around pets 24-7, you have to get your fur fix even when away from your fur kids. I adopted a little tiger kitty that kept visiting the condo where we were staying with a group of other folks.

Another furry pal in the midst of a stone sculpture garden

I also kept visiting a manx kitty up the street from where we were staying.

Crazy metal cat sculpture

In fact, everywhere I looked I was reminded of my fur kids.  It was like the first time my husband and I left our human kids with the grandparents for the weekend. It was hard to not worry about them.

Yes, this was the view of the Deschutes River from our condo. Yes, I still kept thinking of the fur kids. Of course, I had a good time but next time, I plan to take the fur kids along.

Coconut blackberry crisp

 

 The blackberries were waiting to be picked and eaten when we returned. I made everyone happy with a coconut blackberry crisp, and then there were blackberry jam pancakes (recipe in next post). Yum! I was in blackberry heaven.

Blackberry jam pancakes

Coconut Blackberry Crisp
(suitable for ACD-maintenance)
Ingredients:

• 8 cups blackberries
• 1/4 cup coconut sugar plus stevia to taste for berries and another 1/2 cup for topping
• 2 T. chia seed for mixing with berries and another 1 T. for topping
• Juice of one lemon
• 1 cup quinoa flakes
• 1/4 cup amaranth flour
• 1/4 cup unsweetened coconut flakes (optional but delicious)
• 2 T. coconut oil
• 1/2 cup chopped almonds or other seeds or nuts of choice
• 1/2 tsp. cinnamon and 1/4 tsp. nutmeg

Directions:

• In a large bowl, toss blackberries with 1/4 cup coconut sugar and stevia to taste, 2 T. chia seed, juice of one lemon
• Place the berry mixture in a 10X10-inch baking pan, sprayed or greased with a dab of coconut oil
• In a medium bowl, mix the quinoa flakes, amaranth flour, 1/4 cup coconut flakes, 1 T. chia, 2 T. melted coconut oil, 1/2 cup chopped almonds, cinnamon and nutmeg.
• Spread this topping mixture on top of the berries in the pan.
• Bake in the oven, preheated at 375 degrees, for 30-35 minutes.
• Serve warm or cold with vegan ice cream, yogurt or just plain. It's delish!

Contributed to: http://www.dietdessertndogs.com/2012/09/06/wellness-weekend-september-6-10-2012/

Sunbutter and blackberry jam overnight parfait

Misha makes quick work of berry picking.

Berry picking is in full swing at my mini-farm. We've got blackberries and golden raspberries coming out of our ears which is a good thing! I've even got two four-legged berry pickers. I would have two amazing berry pickers if I could get Misha and Nika, my husky and malamute, to pick the berries rather than eat the berries.

More, more, more

Even with all the dogs' nibbling, I still have berries galore. I've been using blackberries, especially, to make blackberry crisp, blackberry pancakes and just today, Sunbutter and Blackberry Jam Overnight Parfaits. I was thinking peanut butter and jelly when I put this recipe together.

Don't they look delicious? They are good for you too with an abundance of vitamins, minerals and fiber.

Sunbutter and Blackberry Jam Overnight Parfait
 (suitable for ACD-phase 3)

Ingredients:
1/2 cup quinoa flakes (or rolled oats)
1 T. chia seed
1 scoop vegan protein powder
stevia to taste
1 cup unsweetened almond milk (or other non-dairy milk)
blackberry chia jam (1 cup blackberries and 1 T. chia seed)
1 T. unsweetened sunbutter
extra blackberries for garnish or just popping in your mouth

Directions:
Mix together the quinoa flakes, chia seeds, protein powder, stevia and almond milk in a storage container and place in the fridge overnight.
Make blackberry chia jam. Place blackberries and chia seed in your food processor and puree. Store in the fridge overnight.
In the a.m., assemble the parfaits. Put sunbutter in a small bowl and thin slightly by adding some almond milk and vanilla stevia drops.
To make the parfaits, layer the overnight quinoa, sunbutter and blackberry chia jam in a tall glass. Garnish with additional blackberries.

Stay tuned for more blackberry recipes! This recipe submitted to:
http://www.dietdessertndogs.com/2012/08/30/wellness-weekend-august-30-september-3-2012/

Tasty Greek flatbread sandwich/salad

Greek flatbread sandwich/salad

My sandwich tastes have evolved through the years. As a kid, my favorite place to stop was A&W Rootbeer for hamburgers. I had to have the "Baby Burger" which apparently they still have on their menu. On one outing to get burgers, my brother and I found something unbelievably funny about our baby burgers. Maybe it was their petite size but we laughed so hard we cried. My mother who was attempting to drive had to give us the "if you two don't settle down, I'll stop this car" lecture.

Later, I developed a taste for French dip sandwiches. The place to go was Philippes, Home of the Original French Dip Sandwiches, on Alameda Street in Los Angeles. I had to look at their website http://www.philippes.com/about-us/just for nostagia sake and couldn't believe the sandwiches are $6.50 in this day and age. Unfortunately for me, it looks like the only thing on their menu I could eat now would be the garden salad.

Then, there was my passion for Gyros, Greek-style pita sandwiches. I think it took me awhile before I realized the meat on my Gyros was lamb. We used to pick up one of these at the food court in the local mall every time we went shopping.

It's amazing how all these sandwiches had meat as their centerpiece. Most weren't even all that healthy but boy, they did taste good back then.

It took me awhile but now I am creating healthier versions of some of my favorite sandwiches. And, of course, they are vegan. My new favorite sandwich is a gluten-free Greek flatbread sandwich that also can be considered a salad. It has a garbanzo bean flatbread, grilled tofu and tahini/cucumber sauce (my version of Tzatziki sauce).

"I'm coming out from under the bed for one of your sandwiches, Mom."

Greek flatbread sandwich salad
 (suitable for ACD-phase 2)

Ingredients for 2 sandwiches:

1. 1/2 cup garbanzo bean flour
2. 3/4 cup water
3. 1/4 cup olive oil
4. 1/2 cucumber, peeled and seeded
5. 2 T. tahini
6. juice of 2 lemons
7. 1/4 cup flat leaf parsley, chopped
8. 1 1/2 tsp. dried oregano
9. 1/2 pkg. extra firm tofu
10. 2 T. fresh mint leaves, chopped
11. 1 tsp. ground coriander
12. 1/2 tsp. ground cumin
13. Sandwich fixins: chopped tomato, mixed greens, peppercinos, olives, chopped red onion

Directions:

1. Make the flatbread by mixing garbanzo bean flour with water in a bowl. The batter should be about the consistency of pancake batter. Adjust the amount of water to get the proper consistency.
2. Heat a heavy cast iron skillet on medium heat. Drizzle with olive oil. When skillet is hot, pour in about 1/2 cup of batter. Cook about 1-2 minutes per side. Repeat with remaining batter. Put each flatbread on a separate plate and set aside.
3. In a large ziploc bag, combine the olive oil, half of the lemon juice, parsley, oregano, and salt and pepper.
4. Drop the tofu, cut into 1-2-inch pieces into the bag. Let marinate for 10 minutes while you preheat the broiler.
5. Place the tofu pieces on a broiler pan and broil until slightly charred, 10-12 minutes.
6. Use your food processor to make the tahini-cucumber sauce. Puree the cucumber mixed with tahini, remaining lemon juice, mint, coriander, cumin, salt/pepper, and water to thin.
7. Prepare your salad fixins.
8. Pile the greens and tofu on top the garbanzo bean flatbreads. Top with your other fixins and finish with a drizzle of tahini-cucumber sauce.

"I thought you were coming out for one of Mom's sandwiches."



"You'd better hurry before they are all gone."

That's right, Misha, you'd better hurry because it's not going to take long for one of these Greek flatbread sandwiches to disappear into my stomach.

Check out other healthy-eating ideas at http://www.dietdessertndogs.com/2012/08/23/wellness-weekend-august-23-27-2012/

Amazing satay sauce on spicy millet lettuce cups

Nika in a rare moment of calm

My blender broke down this week, and I actually got panicky. How can I make my smoothies, sauces and all the other stuff I prepare in my blender? Then, I watched this new ABC show, called Time Machine Chefs, where the premise is the chefs have been transported back in time via a time machine that looks like refrigerator.
http://www.slate.com/articles/arts/television/2012/08/time_machine_chefs_on_abc_reviewed_.html

It sounds pretty goofy, right? But actually it was kind of interesting from a historical aspect. Can you imagine being transported back to a Tudor England kitchen where hyperactive terrier-type dogs run in large hamster wheels connected to meat spits? It got me thinking. How about a really big hamster wheel for my malamute, Nika. I know she doesn't look hyper in the photo above but that shot was taken during one of her rare calm moments.

The show has a novel idea as it format but most of the meals being prepared were all about meat. How would a vegan or vegetarian ever fit in back in time?

I started wondering about the history of veganism. Veganism was a term coined in 1944 but the concept of not eating animals can be traced back to ancient Indian and eastern Mediterranean societies. I got this information from a Time article, entitled Veganism. http://www.time.com/time/health/article/0,8599,1854996,00.html

According to the article, "vegetarianism was first mentioned by the Greek philosopher and mathematician Pythagoras of Samos around 500 BCE. Along with his famous Pythagorian triangles, Pythagoras promoted benevolence among all species. Followers of Buddhism, Hinduism, and Jainism also advocated vegetarianism, believing that humans should not inflict pain on other animals.

The meatless lifestyle never really caught on in the West, although it would sometimes pop up during health crazes and religious revivals. The first vegetarian society was formed in 1847 in England. Three years later, Rev. Sylvester Graham, the inventor of Graham crackers, co-founded the American Vegetarian Society.

 In November 1944, a British woodworker named Donald Watson announced that because vegetarians ate dairy and eggs, he was going to create a new term called 'vegan,' to describe people who did not. Tuberculosis had been found in 40 percent of Britain's dairy cows the year before, and Watson used this to his advantage, claiming that it proved the vegan lifestyle protected people from tainted food. Three months after coining the term, he issued a formal explanation of the way the word should be pronounced: 'Veegan, not Veejan.'"

Misha's favorite snack---popcorn

I'm sure everyone has a different story of how they became a vegan. I turned to veganism for health reasons.

Somehow out of the blue, Fritos came up as part of a recent dinner conversation. I guess I used to be something of a junkfood junky because I remember loving Fritos. I knew they had a lot of fat but I was amazed to hear my son say you could start a fire with them. Check out this article. http://www.snack-girl.com/snack/fritos-fire-test-video/ Thank goodness, most of the time, Ritalin Boy sticks with popcorn, and sometimes, he shares with pups, Misha and Nika.

Amazing Satay Sauce on Spicy Millet Lettuce Cups

Well, I'm skipping the Fritos these days. Instead, I'm cooking up tasty vegan meals like, Amazing satay sauce on spicy millet lettuce cups.

Ingredients for 2 servings:

Satay:

1/2 bunch of cilantro (stalks and all)

1/2 chopped, seeded Anaheim pepper

3 T. unsweetened sunbutter

2 T. Bragg's Aminos

1 tsp. roasted ginger powder

1 T. olive oil

Tofu:

1/2 package extra-firm tofu, rinsed and drained, but into cubes

Millet

1 cup cooked millet

1/2 small red onion

1/2 Anaheim pepper, chopped and seeded

Small bunch of cilantro

1-2 T. Bragg's Aminos

1 fresh lime

1 tsp. sesame oil

stevia to taste

Garnishes

Romaine lettuce leaves

chopped cilantro

1-2 zucchini

1 red bell pepper

1 carrot

Directions:

1. Turn on the broiler on hi.
2. Make the satay. Put all the ingredients in a food processor and blend into a spoonable paste. Add water or olive oil to thin out the mixture if needed. Put half the satay in a large bowl. Reserve the rest.
3. Cut the tofu into one-inch chunks. Put the tofu chunks in the bowl of satay. Rub the satay sauce all over the tofu. Place the seasoned tofu on a large baking sheet and put under the broiler until golden, about 8-10 minutes.
4. Clean your lettuce leaves. Put two or more leaves on each plate for serving. Julienne slice the carrot, zucchini and red bell pepper. Place the veggies on another baking sheet, drizzle with olive oil and stick on another shelf under the broiler. Broil until just tender and somewhat blackened.
5. Prepare the millet. Peel the red onion. Put the onion, pepper, cilantro in the food processor. Pulse until finely chopped. Then, pulse in the Bragg's, fresh lime juice, some lime zest, sesame oil and stevia.  Check for taste and add additional seasoning if needed. Toss the sauce with the millet in a large bowl.
6. Serve by spooning millet on the lettuce leaves. Top with veggies, tofu and satay sauce.



I haven't convinced Ritalin Boy to eat this dish with millet. He prefers Chinese egg noodles which I cannot eat but he loves everything else about this recipe and so do I!

Contributed to: http://www.dietdessertndogs.com/2012/08/16/wellness-weekend-august-16-20-2012/

Dandy Blend chocolate chip cookies

"Hey, Mom, Ritalin Boy takes us to the coffee shops sometimes but he doesn't share his coffee with us."

The last time I walked into a coffee shop to order coffee or made coffee for myself at home was more than five years ago. That's a long time to go without a beverage you love. Even an acquaintance once told me, "Poor thing, you miss out on all the good stuff."

But I'm not missing out on all the good stuff. Now, I enjoy Dandy Blend, an herbal coffee substitute made from roasted dandelion roots, and I don't have to worry about the side effects of coffee for me.

And, Ritalin Boy (hubby) drinks plenty of coffee for the both of us. I think he knows every coffee shop owner/manager within a 50-mile radius of home. Fortunately, he doesn't spend all of our money on coffee. But one of his coffee owner friends told him some customers budget as much as $400 a month for their beloved coffee.



"Mom, one time I chewed up the console in the car because Ritalin Boy was in the coffee shop so long."

I've found lots of other ways to use Dandy Blend besides the usual lattes, mochas and iced Dandy Blend. One of my favorites is the Dandy Blend Cookie-Dough Smoothie
http://catsinthekitchen.blogspot.com/2012/07/dandy-blend-cookie-dough-smoothie.html

I also add it to baked goods to punch up the flavor without adding as much sweetener. My latest creation,  Dandy Blend Chocolate Chip Cookies, are addictive. They pack lots of protein because I used white beans and quinoa flakes instead of the traditional ingredients.

Dandy Blend Chocolate Chip (Cacao Nib) Cookies

If you use my trick, you can have one or two of these babies and not even worry about your waistline. This is a two-part trick. Part 1: pack lots of protein and fiber into your treats. Part 2: Sub the protein/fiber-rich treat for part of one of your regular meals. As an example, for lunch, have a salad with tons of veggies but omit the tofu, avocado or other protein-type garnish. Instead, have a protein-rich treat, such as a Dandy Blend Chocolate Chip Cookie, on the side. Or forget the whole trick and just indulge!

Ingredients:

• 1 1/2 cups quinoa flakes (or substitute gluten-free rolled oats)
• 1 can white beans (drained and rinsed) 
• 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  
•  1/4-1/2 cup cacao nibs or vegan chocolate chips
• 2 scoops chocolate rice protein powder
• 1 T. sunbutter (or other seed or nutbutter)
• 1/4 cup coconut sugar and 1/4 cup coconut nectar (or omit and add more stevia)
• 1 T. Dandy Blend

Directions:

• Preheat oven to 350 degrees
• Put 1/2 cup quinoa flakes, chia, cinnamon, salt, stevia, protein powder and baking powder in a coffee grinder and grind until it resembles a coarse powder.
• Put this ground mixture along with everything else (but cacao nibs) in a food processor and blend. Add in the chips or nibs and give another quick blending.
• Scoop batter onto a sprayed cookie sheet.
• Bake 15+  minutes. (watch carefully to make sure they stay soft not too crispy)
• Makes 12 large cookies. 

Try these other protein-fiber rich cookies to get your treat-fix and satisfy your nutritional needs without compromising your waistline.
Chocolate Quinoa Power Breakfast Cookies
http://catsinthekitchen.blogspot.com/2012/07/chocolate-quinoa-power-breakfast.html
or Quinoa Blueberry Breakfast Cookies
http://catsinthekitchen.blogspot.com/2012/04/quinoa-blueberry-breakfast-cookies.html

Recipe contributed to: http://www.dietdessertndogs.com/2012/08/09/wellness-weekend-august-9-13-2012/

Brownie cookie dough wrap

"I'm taking care of Mom while she recovers."

My dog, Nika, pictured below, got into the Olympic spirit recently and tried for a gold medal in a relatively obscure sport, called diving off the bed in pursuit of the cat. Unfortunately, she used my leg as her springboard. The result is pictured above. I have kinesiotape plastered all around my knee where Nika planted her enormous paws and 80-pound weight as she made her dive. The bad news: I get to pay for more physical therapy. The good news: it was only a knee ligament strain not a tear. I get to continue to ride my bike (cycling is good for knees) but I have one really weird tan line.

Nika, A.K.A. Knee Annihilator

How do you stay mad at this goofy-looking character? Lucky for her she's such a charmer. 

Brownie Cookie Dough Wrap

Last week, I was short on quick, portable breakfast/lunch ideas. I came up with a Cookie Dough Breakfast Wrap on Quinoa Flatbread. http://catsinthekitchen.blogspot.com/2012/07/cookie-dough-breakfast-wrap.html Now that I'm hobbling around with an injured knee, healthy, fast-food options are even more important.

And then, there's the all-important "healing" properties of chocolate. With those things in mind, the Brownie Cookie Dough Wrap was born. It's equally as delicious and portable as the Cookie Dough Wrap. You can use any kind of white beans in both of these recipes .

Note: It helps if you have a stash of quinoa flatbreads in your freezer which fortunately I did.

Ingredients for Brownie Cookie Dough:

(suitable for ACD-maintenance; ACD-phase 2 may use if only stevia is used for sweetener)

1. 1 can on canellini beans, drained and rinsed
2. 3 T. raw cacao powder
3. 2 T. coconut nectar + stevia to taste
4. pinch of salt
5. 1/2 cup sunbutter, unsweetened
6. 2 scoops chocolate rice protein powder
7. 2 T. cacao nibs
8. 2 T. hemp seeds

Directions:

1. Blend ingredients items No. 1-6 in food processor. Then, add nibs and hemp seeds. Spread 1-2 T. cookie dough on quinoa flatbread. Garnish with strawberries or other fruit. Roll and wrap in wax paper and enjoy!

Quinoa Flatbread (makes 2 pieces)

Ingredients:

1. 1 cup cooked quinoa (I used red quinoa but all kinds work.)
2. 1 chia egg (mix 1 T. chia with 2 T. water and allow to gel overnight)
3. Optional: spices such as cinnamon

Directions:

• Preheat oven to 350 degrees.
• Spray a large baking sheet with pan spray.
• Put quinoa in food processor and blend until pretty mushy.
• Add in chia egg and continue to blend until the mixture balls together.
• Spread quinoa-chia mixture on baking sheet using wet hands or flatten with a large piece of wax paper as shown below to 1/4-inch in thickness.

Flatbread dough being smooshed flat with wax paper

• Bake for 30+ minutes until flatbread is crispy but pliable.
• Cut flatbread into two pieces with a pizza cutter.

Contributed to: http://www.dietdessertndogs.com/2012/08/02/wellness-weekend-august-2-6-2012/

Cookie dough breakfast wrap

Bailey "chills out" in a sunny spot

It seems like no matter how early I get up I never have enough time to just "chill out" like Bailey, my cat. Sometimes I'm just so envious of my pets and their ability to relax. I mean just check out Nika, my malamute, and Bailey in the picture below.

"Mom, please move around quietly while we're chilling out."

One thing that always gets neglected in my hurried pace is breakfast. I never seem to have a quick grab-and-go breakfast on hand although my chocolate quinoa power breakfast cookies  http://catsinthekitchen.blogspot.com/2012/07/chocolate-quinoa-power-breakfast.html are a great healthy, vegan "fast food."

I end up having the same green smoothie (blended apple, kale, celery, cucumber, protein powder, chia, coconut water) almost every day. It's healthy but sometimes you need a change of pace.

Cookie dough breakfast wrap

I was thinking, "What about a pack-along breakfast wrap? Or even better, what about a cookie dough breakfast wrap? No way. This couldn't be done. I mean not in a healthy way but yes, it can."

Nika, the poseable rug dog

Nika, my poseable rug, had no response to my idea but I got busy making some quinoa flatbreads and garbanzo bean cookie dough to have on hand.

Quinoa Flatbread (makes 2 pieces)

Ingredients:

1. 1 cup cooked quinoa (I used red quinoa but all kinds work.)
2. 1 chia egg (mix 1 T. chia with 2 T. water and allow to gel overnight)
3. Optional: spices such as cinnamon

Directions:

• Preheat oven to 350 degrees.
• Spray a large baking sheet with pan spray.
• Put quinoa in food processor and blend until pretty mushy.
• Add in chia egg and continue to blend until the mixture balls together.
• Spread quinoa-chia mixture on baking sheet using wet hands or  flatten with a large piece of wax paper as shown below to 1/4-inch in thickness.

Flatbread dough being smooshed flat with wax paper

• Bake for 30+ minutes until flatbread is crispy but pliable.
• Cut flatbread into two pieces with a pizza cutter.

Baked and ready to eat

• Store flatbread pieces, separated with wax paper, in the fridge.

Garbanzo bean cookie dough

Ingredients:

• 1 can of organic garbanzo beans, rinsed and drained
• 2 T. coconut nectar or agave syrup
• 2 T. sunbutter (or other seed or nut butter of choice)
• 2-3 T. cacao nibs

Directions:

• Blend garbanzo beans, sweetener and sunbutter until smooth and creamy in food processor.
• Add in cacao nibs and pulse until just blended throughout the mixture.

Cookie dough breakfast wrap ready to go

Okay, the trick is to have all this stuff on hand at breakfast time. Spread 2 T. cookie dough on the quinoa flatbread and add a little fruit such as apple slices and strawberries. Put this baby in a piece of wax paper and you're ready to go with a delicious, portable breakfast, or take this along for lunch.

Contributed to: http://www.dietdessertndogs.com/2012/07/26/wellness-weekend-july-26-30-2012-and-question-for-you/

Dandy Blend cookie-dough smoothie

Dandy Blend cookie-dough smoothie

Most mornings, I have a smoothie for breakfast but today I had to have something cold, delicious and indulgent to get me ready for another round of scorching, hot temperatures (100+ degrees). I started out making a chocolate protein smoothie but pretty soon it had morphed into this dessert-like concoction that I call a Dandy Blend Cookie-Dough Smoothie.

"The dogs made me do it."

This smoothie was so good that I was purring like Bailey, my cat. It felt like there was a mini-Arctic breeze in my kitchen. (By the way, you know I tend to exaggerate.)

Okay, I admit, the feeling didn't last, especially when the temperatures started to climb and Bailey started knocking things off the chest of drawers to his waiting accomplices, the dogs.

Dandy Blend Cookie-Dough Smoothie
(makes enough for two small servings or one large refreshing one)

Ingredients:

1. 1 tsp. Dandy Blend
2. 1 frozen pear, cut into pices
3. 4-6 ice cubes
4. 1 scoop chocolate rice protein
5. 1 T. chia seed
6. stevia powder
7. 1 cup unsweetened chocolate almond milk
8. 1 T. sunbutter
9. 2 T. raw cookie dough (I used this recipe http://catsinthekitchen.blogspot.com/2011/11/vegan-chocolate-kiss-cookie-dough.html)
10. 1 T. cacao nibs

Directions:

1. Blend everything (except cookie dough and cacao nibs) until smooth and creamy.
2. Add 1/2 of cookie dough and cacao nibs and blend again until just spread throughout the mixture.
3. Use remaining cookie dough and nibs for garnish.

Enjoy the icy, cold feeling even though it may be shortlived.

Contributed to: http://www.dietdessertndogs.com/2012/07/19/wellness-weekend-july-19-23/

Citrus-marinated tofu in cauliflower rice bowl

Cauliflower rice bowl with grilled tofu, veggies and black beans

I have always been a fan of Mexican-style rice bowls. In my pre-candida past, my standing order at a Baja-style taco place used to be their rice bowl. Of course, it had white rice, few veggies, loads of meat and a delicious Baja-style sauce that I tried unsuccessfully to duplicate at home. 

Check out my healthier version. It's made with roasted cauliflower cilantro rice, grilled vegetables, citrus-marinated tofu, black beans and chunky quacamole. The cauliflower cilantro rice was so flavorful I didn't even miss the real thing. And the chunky guacamole is way healthier and tastier than that mysterious Baja sauce I used to love eating.

"Mom, what's all the commotion about?"

I mean even Bailey came out of his hiding place to see why I was dancing for joy over my Cauliflower Rice Bowl. It does take a little prep work but it's well worth the time and effort.

Ingredients for Citrus-Marinade:

• 1 fresh tomatillo
• 1 small onion
• 1/2 Anaheim chile, seeded
• Optional: garlic cloves
• 2 tsp. olive oil
• 1 1/2 T. fresh lemon juice
• 1/2 cup veggie broth
• 1 tsp. salt
• 1/2 tsp. black pepper

Use half this marinade to marinate 1 block extra-firm tofu, sliced lengthwise into four rectangles. Marinate tofu overnight if possible or try for a minimum of four hours. Use the other half to marinate veggies, including zucchini, red peppers and red onions. I sliced and grilled two zucchinis, 1 large red pepper and 1 large red onion. But feel free to use other veggies or more veggies if desired or if you have a large grill. Marinate the veggies for 2-4 hours.


Ingredients for Roasted Cauliflower Rice:

1. 1 large head cauliflower, cut into small pieces
2. 1/2 red onion, diced
3. 1/2 cup fresh cilantro chopped
4. Optional: garlic cloves
5. 1-2 T. olive oil
6. Salt and pepper
7. Pan spray
8. Juice of one lime

Preheat oven to 350 degrees. Spray a large cookie sheet with pan spray. Toss cauliflower pieces with olive oil and season with salt and pepper.  Spread cauliflower and optional garlic gloves on baking sheet. Place red onion on the baking sheet but keep it separate from the cauliflower. Roast until tender and slightly blackened, about 30 minutes. Note: if you have a large barbecue, the cauliflower can be grilled.

Allow all the rice ingredients to cool, at least to room temperature. Place only the cauliflower in a food processor and pulse until the cauliflower resembles chunky rice. Complete the "rice" by tossing cauliflower with roasted red onion pieces, fresh cilantro and squeeze of lime juice.

Set the "rice" aside while you get the veggies and tofu on the grill, and prepare the chunky guacamole.

Ingredients for Chunky Guacamole:

1. 2 large avocadoes, seeded
2. large handful of grape tomatoes, sliced in half
3. fresh lime juice
4. salt and pepper

In a medium bowl, mash the avocado. Add in the other ingredients, mix and chill until all rice bowl ingredients are ready.


Preparing a rice bowl:

1. Drain and rinse one can of black beans.
2. Get the veggies and tofu off the grill.
3. Slice tofu into pieces.
4. Optional ingredients to have: vegan cheddar cheese, toasted pumpkin seeds, fresh salsa, sunbutter dressing
5. Use a plate or large bowl and build your rice bowl. Start with cauliflower rice on the bottom and pile on roasted veggies, tofu, black beans. Finish with chunky guac, sunbutter dressing and vegan cheese.

Yes, it was even delicious the second day when I used the leftovers to make another "rice" bowl.

A testimonial from Nika, my always hungry malamute: "I'd eat a cauliflower rice bowl and I'm not even a vegan."


Contributed to: http://www.dietdessertndogs.com/2012/07/16/chillin-and-grillin-backyard-bbq-event-and-meaty-eggplant-burgers/

Make me a sandwich NOW on quinoa flatbread

Bailey says, "Feed me now."

Sometimes a craving for a particular food just won't pass. Bailey knows what I'm talking about. He loves the kibbles I sometimes add to his regular cat food. He'll just sit beside his bowl of regular food and give me the "look" as shown in the photo above. The "look" means, "You've got to be kidding. You expect me to eat this. Where's the good stuff?"

Well, anyhow, I know where Bailey is coming from on this one. Sometimes, I look at my salad and think, "Why can't I have a sandwich like Ritalin Boy (hubby) always does for lunch?" After reading Ricki's recipe for the Toronto Sandwich (http://www.dietdessertndogs.com/?s=Toronto+Sandwich&submit.x=14&submit.y=12), now I know I can have a tasty sandwich. Thank you , Ricki! I love salads but sometimes you've just got to have a sandwich with your salad.

Nika A.K.A. Happy the malamute

I mean the whole idea of being able to eat an easy-to-make sandwich makes me as bright-eyed and happy as Nika (my malamute) gets at the mention of food or just about anything else. Her nickname is "Happy."

Make me a sandwich NOW on quinoa flatbread

Now, the best part of all of this is I have another sandwich in my repertoire. This one also is easy to make and delicious. It's called the Make me a sandwich NOW on quinoa flatbread. This sandwich was inspired by two muses--the blog, GlutenFreeHappyTummy, and this cookbook,  Sass Yourself Slim by Cynthia Sass.

GlutenFreeHappyTummy gave me the inspiration for a recipe for quinoa flatbread at http://glutenfreehappytummy.com/2012/06/07/broccoli-pesto-sammie-stackers-gf-bed/
Sass Yourself Slim includes a recipe for edaname, avocado, strawberry tacos that I modified for my sandwich. With all that fanfare, here is the recipe for my Make me a sandwich NOW on quinoa flatbread.

Ingredients:

1. 1 cup of cooked quinoa, cooled
2. 1 chia egg (mix ahead 1 T. chia with 2 T. water and keep in fridge until ready to make your flatbread)
3. 1/2 cup frozen edaname, thawed
4. 1/2 cup sliced fresh strawberries
5. 1/4 avocado, sliced

(See, even the ingredients are simple.)

Directions:

1. Preheat oven to 350 degrees. Spray a large baking sheet with pan spray.
2. Put quinoa in a food processor and blend until the quinoa becomes mushy and sticky.
3. Add in the chia egg and continue blending until the mixture sticks together.
4. Place the quinoa-chia mixture on the baking sheet. Spread out the dough with moistened hands or place a sheet of sprayed wax paper on top. Press down until the dough is about 1/4-inch thick. (Note: This recipe yields enough for two flatbreads.)
5. Bake the flatbread for 30+ minutes until crispy but still pliable.
6. Cool slightly before cutting into two pieces.
7. Note: This flatbread can be made ahead of time and stored in the fridge or freezer.
8. While the flatbread is baking, cut up strawberries and avocado, and thaw out edaname.
9. Add the sandwich fixins to your flatbread and voila, you have your sandwich.

The sandwich

Doesn't it look delicious? It is. Many thanks to GlutenFreeHappyTummy and Cynthia Sass for the ideas, and Ricki Heller for the Toronto Sandwich recipe. By the way, the Toronto Sandwich is easily adaptable to the quinoa flatbread.

The nap, Misha style

You'll feel as happy and contented as Misha (My husky) after enjoying one of these sandwiches.

Recipe contributed to:http://www.dietdessertndogs.com/2012/07/12/wellness-weekend-july-12-16-2012/

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/