Chocolate (Carob ) cake batter green smoothie

Chocolate cake batter green smoothie

I just finished reading the book, From Fatigued to Fantastic by Jacob Teitelbaum, M.D. It has been a real eye opener for me as someone who has battled chronic pain for years. The book covers everything you need to know before seeing your health-care provider about chronic fatigue syndrome  (CFS) or fibromyalgia (FMS).

No, fibromyalgia is not just in your head and is much more than sensitive trigger points in your body. It affects more than six million Americans and causes more disability than rheumatoid arthritis. It can often be triggered by a long-term infection as with candida. FMS patients often have to be treated for candida along with multiple other disorders.

Nutrition is important for FMS sufferers. The anti-candida diet seems to have been written with us in mind. Unfortunately, I fell off the strict ACD diet wagon because I had been less troubled by most of my symptoms for so long. I opted for more and more carbohydrates that weren't low glycemic or at least not enough for me.

As such, my chronic pain increased; my sinusitis returned; and my stomach troubles began again. It's a little late but I seem to remember saying I needed to stay on a low-glycemic diet for life.

The Best Green Smoothie Ever

These days I'm using only stevia for my sweetener. Even coconut sugar and coconut nectar are too glycemic fo rme. I did make the Chocolate (or Carob) Cake Batter Green Smoothie, pictured above, but it has no sweetener other than stevia. It does contain chocolate which can be eaten occasionally for its antioxidant value. Note: Use carob for this recipe if you are ACD-phase 1. I have  eliminated chocolate from my diet and replaced it with carob until I am finished with the first month of ACD-phase 1.

Chocolate (Carob) Cake Batter Green Smoothie

2 T. raw cacao
1/2-1 cup coconut milk (unsweetened) or other non-dairy beverage
1/2 cup sweet potato puree
1/2 small avocado
1 handful spinach
stevia to taste
1 scoop SunWarrior vanilla protein powder
1 T. chia or flax
Optional: 2 T. quinoa flakes or oatmeal (Note: Avoid if doing ACD-phase 1)

Blend everything in food processor until thick and creamy. Add a dollop of coconut cream to make this extra special.

The Best Green Smoothie Ever

1/2 cucumber or zucchini
1 handful spinach
2 stalks celery
1/2 granny smith apple
1/2 cup coconut water
juice of one lemon
stevia to taste
6+ ice cubes
1 scoop SunWarrior vanilla protein powder
1 T. chia or flax

Blend everything in food processor until thick and creamy.

"Maybe Mom will share some of her smoothies. They're yummy!"

Recipes contributed to: http://www.dietdessertndogs.com/2012/11/22/wellness-weekend-thanksgiving-edition-november-22-26-2012/

Vegan Coconut Chocolate Chip Cookies and Smoothies too!

Vegan coconut chocolate chip cookies

Each year my husband and I are invited to give a wellness presentation to a self-care class for graduate students in social work. A friend of our's is the professor.

Like many people, the students in the class are overwhelmed by grad school, work and family responsibilities. We try to show them "bite-sized" ways to incorporate better eating, exercise, meditation. My favorite suggestion and one I employ frequently is doing a little focused breathing while standing in line. Nobody is really paying attention anyway so why not?

We like to introduce them to a few healthy-eating recipes. Sometimes that works; sometimes not. This year I thought why not make something I can eat. If they don't eat it, I will. I was blown away. The vegan, low-glycemic cookies containing avocado and banana were a hit. They gobbled them up; asked if they were paleo; and wanted the recipe. I didn't have to worry about finishing any of them up. They also wanted the recipe for the Artichoke Hummus we served with veggies.

Vegan Coconut Chocolate Chip Cookies
(recipe adapted from http://www.whatrunslori.com/2012/01/avocado-coconut-cowboy-cookies/)
Makes about 18 cookies.

1 cup coconut flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. sea salt
2 ripe bananas
1/4 ripe avocado
1 cup almond milk (or milk of choice)
2 T. agave syrup or honey
1 T. apple cider vinegar
1 tsp. vanilla extract
2 chia eggs (mix 2 T. chia seed with 3 T. water and allow to set for 10 minutes to gel) Note: the original recipe contained two eggs.
1/4 cup shredded coconut
2/3 cup chocolate chips (Enjoy Life dairy-free kind) or cacao nibs

Preheat oven to 375 degrees.

In a food processor, combine bananas, avocado, almond milk, apple cider vinegar, vanilla, chia eggs or regular eggs and pulse to blend. Next add coconut flour, baking soda and powder, salt and continue blending. Finally, add chocolate chips and coconut and only pulse enough to blend in.

Spoon out about 2 T. of dough per cookie onto a baking sheet, sprayed with pan spray. Flatten slightly to form cookie shapes.

Bake cookies for 15-20 minutes, or until golden brown.

Artichoke Hummus recipe
1 can garbanzo beans, drained and rinsed
1 can artichoke pieces packed in water, drained
2 T. tahini
Juice of one lemon
Salt to taste

Put all ingredients in a food processor and pulse until smooth and creamy.

Apple pumpkin pudding smoothie

In my continued struggles with fibromyalgia, I am finding that eating certain foods causes my muscle pains to worsen. For now, I am sticking with the anti-candida diet for the most part. The result is I am feeling better as I whip up plenty of green smoothies like Apple Pumpkin Pudding Smoothie and Persimmon Green Smoothie.

Apple Pumpkin Pudding Smoothie
(makes 1 serving)

Ingredients:
1 sweet apple (gala or honeycrisp)
1 cup non-dairy beverage (hemp, coconut, almond)
1 cup pumpkin puree (canned or homemade)
1 cup of kale
stevia to taste
1 T. chia
1 T. seed or nut butter
Optional: 1 T. vegan rice protein powder
Pumpkin and/or hemp seeds for topping

Blend everything in a food processor or blender. Top with seeds if desired. Drink a great glass of nutrition.

Persimmon Green Smoothie

Persimmons continue to be in season. They are so delicious they can turn a green smoothie into a dessert (well, almost).

Persimmon Green Smoothie
(makes 1 serving)

Ingredients:
1 persimmon with stem removed
1 cup of spinach
1 cup of kale
1 cup of non-dairy milk
1 cup ice
stevia to taste
1 T. chia seed
1 T. nut or seed butter of choice
hemp seeds or 1 T. of vegan rice protein

Blend everything in your food processor or blender and enjoy!

Update: I tried this smoothie again this a.m. and added 1/2 cup of frozen strawberries. Even yummier!

Wake us when the food is ready.

Recipes contributed to:
http://www.dietdessertndogs.com/2012/11/15/wellness-weekend-november-15-19-2012/

Spaghetti squash pumpkin pie brownie cupcakes

Frosted Spaghetti squash pumpkin pie brownie cupcakes

Eat more magnesium-rich foods. That's my new mantra. Magnesium helps combat the muscle soreness of fibromyalgia syndrome. Researchers say that most people with FMS are deficient in magnesium. Recently, my health problems took a new turn with the realization that my on-going muscle pain and other symptoms are fibromyalgia-like.

What exactly is fibromyalgia?
I most often hear fibromyalgia described as chronic widespread pain but it is much more. The
symptoms of fibromyalgia include:

• Chronic muscle pain, muscle spasms or tightness
• Moderate or severe fatigue and decreased energy
• Insomnia or waking up feeling just as tired as when you went to sleep
• Stiffness upon waking or after staying in one position for too long
• Difficulty remembering, concentrating, and performing simple mental tasks ("fibro fog")
• Abdominal pain, bloating, nausea, and constipation alternating with diarrhea (irritable bowel syndrome)
• Tension or migraine headaches
• Jaw and facial tenderness
• Sensitivity to one or more of the following: odors, noise, bright lights, medications, certain foods, and cold
• Feeling anxious or depressed
• Numbness or tingling in the face, arms, hands, legs, or feet
• Increase in urinary urgency or frequency (irritable bladder)
• Reduced tolerance for exercise and muscle pain after exercise
• A feeling of swelling (without actual swelling) in the hands and feet

What are some good magnesium sources?

• Pumpkin seeds: 180 cals per serving; 47.7 percent of daily value
• Spinach: 41 calories; 39.1 percent
• Swiss Chard: 35 calories; 37.6 percent
• Soybeans: 298 calories; 36.9 percent
• Sesame seeds: 206 calories; 31.5 percent
• Halibut: 159 calories; 30.3 percent
• Black beans: 227 calories; 30.1 percent
• Sunflower seeds: 204 calories: 28.4 percent
• Cashews: 189 calories; 25 percent
• Almonds: 206 calories; 24.6 percent

What else do I need to be doing?

Magnesium is just the beginning. I am trying it to see how it benefits me. There is much more I have to learn but the idea behind using supplements is to boost levels of certain substances in your body that may reduce the symptoms of fibromyalgia.

"Eat more magnesium-rich foods, Mom. Or have breakfast in bed like me."

I am eating more foods rich in magnesium but for some reason I also am craving squash. It must be my huge pile of spaghetti squash, etc., staring me in the face. Spaghetti squash actually makes a great puree to add to recipes much like pumpkin. I tried it in some cupcakes that normally use pumpkin. The result was a delicious gooey cupcake that gets better even after you leave it in the fridge for a few days.

Spaghetti Squash Pumpkin Pie Brownie Cupcakes
(suitable for ACD-maintenance)

Ingredients:
For the brownie layer

3/4 cup cacao powder
3 T. coconut oil
1 1/2 cups pureed spaghetti squash (or pumpkin)
1/4 cup coconut sugar + stevia to taste
1/4 cup olive oil
1/4 cup hemp, almond or coconut milk (unsweetened)
1 tsp. vanilla extract
3/4 cup amaranth flour
1/4 tsp. baking soda
1/4 tsp. salt
1 chia egg

For the pumpkin pie layer

1/3 cup millet flour
1/3 cup amaranth flour
2 T. flax
2 T. chia seed
3/4 tsp. baking soda
1/2 tsp. cinnamon
2 T. coconut nectar
3/4-1 cup spaghetti squash (or pumpkin) puree
1/4 cup coconut oil
2/4 T. coconut milk

Frosted and unfrosted versions

For the pumpkin spice frosting

2 T. sunbutter
1/2 cup pumpkin or spaghetti squash puree
1/2 cup white kidney beans
1 tsp. vanilla extract
1 tsp. cinnamon
2 T. coconut nectar
2 T. coconut oil (melted)
1 T. coconut sugar + stevia to taste

Directions:
For the cupcakes:

Preheat oven to 350 degrees. Spray or line cupcake pan with cupcake wrappers. First make the brownie layer. Place the dry ingredients in a bowl and mix together. Then add wet ingredients. Batter will be slightly thick. Fill cupcake sections 1/2 full with brownie layer or make some full brownie.

Second make the "pumpkin pie" layer. Repeat as with brownie layer by mixing dry ingredients and then adding wet ingredients. Top cupcake section with squash layer or make some full spaghetti squash sections.

This recipe makes enough for 18 medium cupcakes. Place the cupcake pans in the oven and bake for 20-30 minutes. A toothpick should come out fairly clean. Note: These cupcakes will be moist and somewhat gooey. (Yum)

Optional frosting: While the cupcakes are cooking, make the frosting. Place all ingredients in a food processor and blend until smooth.



Contributed to:http://www.dietdessertndogs.com/2012/11/08/wellness-weekend-november-8-12-2012/

Persimmon blueberry parfait

"Big Herbie"

Meet "Big Herbie," our family's hippie van, all restored and looking like a new man. Yes, Big Herbie recently got a makeover. He was looking pretty dismal but it was nothing that a few months of body work and a shiny new paint job couldn't fix.

Big Herbie, a 1978 VW van, has been part of our family for 30+ years. We named him after Herbie, a 1963 VW bug that was featured in a number of Disney movies. Herbie, the movie star VW, had a mind of his own and was capable of driving himself. Our Big Herbie may not be a movie star but he has stories all his own.



Herbie look-a-likes

Big Herbie always has had a way of making friends. Fellow VW van owners and others flash us the peace sign wherever we go. Folks we've never met before want to talk to us about Big Herbie.

VW vans always have had an iconic image but apparently that was lost on my daughter when she was in junior high. She was already embarassed to be seen in Big Herbie because her friends' parents were driving luxury cars. We "forced" her to go on a camping trip that took us through Sun Valley where all the cool, rich folks hung out (major embarassment to be seen in Big Herbie). Imagine her surprise when those cool, rich folks wanted to have their pictures taken with Big Herbie. After that, Big Herbie was cool again.

These days we're writing new chapters in the Book of Big Herbie. My husband, a former high school counselor turned mobile bike repairman, uses Big Herbie as his business vehicle. Yes, people still want to have their pictures taken with Big Herbie, and he's still a conversation opener. But now, sometimes people even want to buy him. No way. He's part of our family for good.

Persimmon-blueberry parfait
 

Candida is something not so pleasant that seems to be part of my life for good. Just when I think I have it under control, it rears its ugly head again. For the past few years, I have been struggling with chronic pain that just won't go away. I thought it was caused by injuries from years of cycling and running.

Alas, it's fibromyalgia. What causes fibromyalgia is not totally understood. One of the theories is it could be the result of stress, illness, trauma or even an infection, like candida. Whatever the cause, I  am searching for ways to deal with this chronic problem.

Healthy eating continues to be No. 1 on my list. Recently, I rediscovered persimmons after many years without eating one. The persimmon is a fruit of Chinese origin. Originally cultivated in both Japan and China for centuries, this fruit is now grown in Italy and other Mediterranean countries, the Middle East and the USA.

According to the California Department of Public Health, one medium-sized Japanese persimmon provides 118 calories, 0 g of fat, 1 g of protein, 31 g of carbohydrates, 6 g of dietary fiber and 2 mg of sodium. This fruit is rich in vitamins A and C. One fruit provides 2,733 International Units, or 55 percent, of the recommended daily value (DV) for vitamin A and 12.8 mg, or 21 percent, of the DV for vitamin C. Japanese persimmons are also high in manganese, a trace mineral, meeting 30 percent of the DV in one whole fruit.

http://www.livestrong.com/article/272656-nutrition-information-on-japanese-persimmon/#ixzz2BOC89FxF

Persimmon Blueberry Parfait packs lots of nutrition

Along with all this nutrition, persimmons are unbelievably delicious. I tried them out for breakfast in a Persimmon Blueberry Parfait.

Ingredients:
1 ripe persimmon
1/2 frozen ripe pear ( or banana if tolerated)
1 T. chia seed
1 T. vegan protein powder of choice
stevia to taste
1 cup light coconut milk
1/2 cup frozen blueberries
2 T. quinoa flakes
1-2 T. dried coconut flakes (unsweetened)


Directions:
Remove the stem from the persimmon and chop the fruit into chunks. Toss items 1-6 (everything but the blueberries, coconut flakes and quinoa flakes) into a food processor and blend until smooth. To assemble your parfait, layer persimmon pudding with blueberries, quinoa flakes and coconut flakes in a glass container. Finish with coconut flakes and more blueberries.

Can I have a persimmon parfait too?

Contributed to: http://www.dietdessertndogs.com/2012/11/01/wellness-weekend-november-1-5-2012/

Halloween-stuffed pumpkin with spider surprise

Trick or treat?

Halloween, as well as other holidays, are not a big deal at my house. Ritalin Boy (RB/hubby) is all about being practical and well, holidays definitely do not fall into the category of "practical." They are more about "pure fun" and enjoyment of family and friends. RB does appreciate the family/friends aspect of holidays and especially, the sugar aspect of Halloween.

Vegan lentil/quinoa spider on bed of pumpkin

On the other hand, I am a kid at heart who cannot give up on Halloween. There will be no trick or treaters at our doorstep because we live far off the beaten path. But I celebrate by conjuring up a ghoulish recipe of some sort. This year, I am tweaking my diet to make it as anti-inflammatory as possible as I am trying to rule out any cause of my chronic pain. It's not fibromyalgia; it's not arthritis; we're not sure what it is. I only know it's painful.

I can only eat healthy sweets so that rules out most Halloween goodies. I decided to focus on a Halloween-inspired entree with the result being Stuffed pumpkin with a spidery surprise. This is a multi-step recipe that can seem overwhelming. The trick is doing some of the prep in advance. For instance, you will need to bake pumpkin halves for 1-1/2 hours depending on their size. This can be done ahead of time. The vegan lentil/quinoa spiders also can be made a day or so in advance and stored in the freezer.

Stuffed pumpkin with a spidery surprise
Servings: 2    Time: 2 hours

Ingredients for pumpkin and stuffing:

• 1 pie pumpkin
• 1-2 tsp. olive oil
• salt and pepper to taste
• 2 zucchini
• 1 large carrot
• 1/2 large yellow onion
• 2-4 T. vegan pesto

Ingredients for vegan lentil/quinoa spiders

• 1/2 cooked lentils
• 1 cup cooked quinoa
• 1 cup quinoa flour
• 2 T. chia seed
• 2 T. Bragg's amino acids
• 2 T. olive oil
• 1/2 roasted red pepper strips
• salt and pepper to taste
• 1 tsp. cider vinegar
• 1 tsp. cumin
• 1 tsp. coconut nectar or agave

Halloween-inspired pumpkin with spider surprise

Directions:

• Preheat oven to 350 degrees.
• Cut the pumpkin in half. Scoop out the seeds and discard or save for later use.
• Place the pumpkin halves in a large baking pan. Brush the insides of the pumpkin halves with olive oil and sprinkle with salt and pepper. Flip the pumpkins over and pour 1/4 inch of water into the bottom of the baking dish. Place the baking pan into the center of the preheated oven and bake for 1-1 1/2 hours or until pumpkin halves are soft.
• Meanwhile, make the vegan lentil/quinoa spiders. Mix all the ingredients(except for roasted red pepper strips) in a large bowl. Mixture will be sticky but manageable.
• Form spider-shapes out of the dough and place on a sprayed baking sheet. You will probably get 8-12 depending on the size of your spiders.
• Bake along with the pumpkin for 25-30 minutes. Turn half way through.
• These freeze well.
• Closer to serving time, saute sliced onion and julienned zucchini and carrots until tender.
• For the pesto, I tossed 1 cup pumpkin seeds, 1 bunch kale leaves, 1/4 cup each olive oil and lemon juice, salt and pepper, 1 tsp. cumin in my food processor.  Pulse to make a pesto sauce. Or substitute a pesto of your choice.
• To serve, fill each pumpkin half with the sauted veggie mixture and 2 T. + pesto. Top with a vegan lentil/quinoa spider. Arrange the roasted pepper strips around the spider body to form legs.

Contributed to: http://www.dietdessertndogs.com/2012/10/25/wellness-weekend-october-25-29-2012/

Cold fighter soup and easy pumpkin frappuccino

Misha investigates a wheelbarrow of squash from the garden in search of the Great Pumpkin. Or is he searching for dog treats?

I'm up to my ears in squash and that's a good thing. Squash, such as pumpkin, is full of beta-carotene, which your body converts into vitamin A---and that helps create white blood cells to fight infection. So, eat more squash this cold season.

Another good thing to eat more of this winter is legumes which are loaded with immune-boosting iron and zinc, two nutrients that provide protection against infection by viruses and bacteria.
Legumes, such as beans, peas and lentils, also are good sources of vitamin B6, which aids in creating infection-fighting white blood cells, called lymphocytes. You can double your absorption of iron from legumes by combining them with foods that contain vitamin C.

Cold fighter soup with pumpkin and legumes

 

Here’s a recipe that I call Cold Fighter Soup. It's loaded with pumpkin and legumes as well as other veggies and almond butter. It’s easy to prepare and makes 4 generous servings. Leftovers store easily in fridge or freezer for future meals.

 

(suitable for ACD-phase 2)

Ingredients:

1. 1 cup of lentils (rinsed)
2. 1/2 head of cauliflower, cut into small pieces
3. 1 large carrot, peeled and diced
4. 1 large stalk of celery, diced
5. 1 cup diced pumpkin or other squash, such as butternut
6. 1 large zucchini, diced
7. ½ red pepper, diced
8. ¼ red onion, diced
9. 1 quart of vegetable broth
10. 2 T. unsweetened almond butter
11. salt and pepper to taste
12. Other seasonings: 1 tsp. cumin
13. 1 T. olive oil

 

Directions:

1. In a large pot, heat olive oil. Add diced onion, carrot and celery. Saute until tender.
2. Add rinsed lentils and vegetable broth. Mix in seasonings.
3. Heat to boiling. Reduce to simmer and cook until lentils are soft (about 15 minutes)
4. Ten minutes before serving, add the other vegetables and cook until tender.
5. Finally, stir in 2 T. of unsweetened almond butter.

Get plenty of rest too so you can stay healthy this winter!

I'm also using up some of my pumpkin from the garden by making healthy and easy iced pumpkin frappuccino. It's good for your tastebuds, and healthier and cheaper than getting a frappuccino at your local coffee shop.

Iced pumpkin frappuccino

Ingredients:
1. 1 cup unsweetened almond milk
2. 6 T. pumpkin puree
3. 1 tsp. cinnamon or pumpkin pie spice
4. 1 tsp. vanilla
5. liquid vanilla stevia to taste
6. 1 tsp. Dandy Blend or instant espresso powder
7. additional almond milk as needed
8. Optional: 1/4 tsp. xanthum gum

Directions:
1. Combine items No. 1-5 and freeze as ice cubes.
2. When ready to make frappuccino, blend pumpkin spice cubes with Dandy Blend or coffee powder. xanthum gum and additional almond milk as needed.
3. Blend until thick and smooth.
4. Serve with coconut cream if desired.


Contributed to: http://www.dietdessertndogs.com/2012/10/18/wellness-weekend-october-18-22-2012/

Pumpkin protein spread, stuffed apples and pumpkin quinoa cookies

Is this the Great Pumpkin, Bailey and Nika?

Why have I become so squash obsessed? It may be that my garden is brimming with all kinds of winter squash (pumpkins, butternut, delicata, spaghetti). It may be the season. Or could it be my own allergy-inflammed body telling me I need a hearty dose of all the good things contained in these vegetables?

Pumpkins and other winter squash are incredibly rich in vital antioxidants and vitamins. These low- calorie vegetables contain vitamin A and flavonoid poly-phenolic antioxidants such as leutin, xanthin and carotenes in abundance. Learn more about these super vegetables at http://www.fitalicious.com/2012/10/the-great-pumpkin/

It is the Great Pumpkin!

I am counting on all the antioxidant-power of pumpkins and other winter squash to help me overcome the inflammation of fall allergies. I started by hauling in a few orange beauties from my garden to kitchen. Soon, I had pumpkin puree to make recipe magic. A versatile spread to have around for snacks and toppings is Pumpkin Protein Spread.

Fresh Fruit Compote, a pumpkinish-sort of baked apple, filled with Pumpkin Protein Spread

Pumpkin Protein Spread
(1 serving)
(suitable for ACD-phase 1)

Ingredients:
3 T. pumpkin puree
1 scoop vegan protein powder
1 T. sunbutter or almond butter
dash of cinnamon

Directions:
Mix all ingredients together in a bowl.

You can wrap the spread in a collard leaf or add it to my personal favorite, Fresh Fruit Compote, a baked apple, stuffed with fall harvest bounty.

Baked apple with pumpkin protein spread

Fresh Fruit Compote
(1 serving)
(suitable for ACD-maintenance)

Ingredients:
1 cored large apple (I used gala)
1 T. pumpkin seeds (toasted or raw)
1-2 T. frozen cranberries or pomegranate seeds
1 T. pumpkin protein spread or almond or sunbutter
splash of coconut nectar (or agave nectar)
dash of cinnamon
sprinkle of granola
optional: vegan yogurt or coconut cream

Directions:

Core the apple. Stuff with ingredients. Place in a microwave- safe container and microwave for about 4 minutes. Top with granola, yogurt or coconut cream.

"Are there more ways to use pumpkins, Mom? I kind of like chewing on the stem."

While I was going pumpkin-crazy, I had to make up some super easy Pumpkin Quinoa Chocolate Chip Cookies. They are wholesome enough to eat for breakfast and ready in 6-10 minutes.

Pumpkin Quinoa Chocolate Chip Cookies
(Makes 2 servings or one really hearty single serving)
(suitable for ACD-phase 3)

Ingredients:
1/2 cup quinoa flakes
3 T. chia eggs (mix 2 T. chia seed with 4 T. water and store in fridge for use as chia eggs)
3 T. pumpkin puree (fresh or canned)
1 T. sunbutter or almond butter
stevia to taste
1/4 cup cacao chips
1/2 tsp. baking powder
dash of cinnamon or pumpkin pie spice
Optional: frosting made by mixing Sunwarrior Chocolate Protein Powder with almond milk

Directions:

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Combine all ingredients in a bowl. Use a large spoon to drop dough onto baking sheet. Flatten slightly with spoon or hands. Bake for 6-10 minutes. Makes about 5-6 cookies. Frost with optional frosting made by mixing almond milk with Sunwarrior Protein Powder.

This recipe was adapted from the Pumpkin Oat Carob Chip Cookie recipe at http://healthy-recipe-group.fitsugar.com/Healthy-Pumpkin-Cookies-19911936

I love pumpkins!

Recipes contributed to:
http://www.dietdessertndogs.com/2012/10/11/wellness-weekend-october-11-15-2012/

Ice cream cupcakes (vegan)

Bagger Bailey helps unpack groceries.

There's nothing like having a little help in the kitchen, especially when it's your birthday. But Ritalin Boy (husband) seldom cooks and definitely doesn't do vegan birthday treats.  His idea of a birthday cake is a Dairy Queen ice cream cake (definitely not vegan).

My birthday dream: a plate of vegan ice cream cupcakes

In my fantasy world, Ritalin Boy would surprise me with a plate of ice cream cupcakes for portion control that were vegan and low glycemic. Well, that's not going to happen. It was time to get in the kitchen and make my own birthday treat.

Layered ice cream cupcakes with chocolate sauce

Layered Ice Cream Cupcakes (vegan and low glycemic)
(suitable for ACD-maintenance)

Chocolate Ice Cream Layer

1. 1 diced frozen pear
2. 1 cup sweet potato puree
3. 1 1/2 cup regular coconut milk (not full fat)
4. 2-3 T. coconut sugar
5. 1 tsp. vanilla extract
6. 2 T. raw cacao powder
7. 30 drops of vanilla stevia liquid (or to taste)

Put all ingredients in a food processor and blend until smooth. Move ice cream mixture to ice cream maker and follow instructions to freeze. Place the ice cream in a storage container and continue firming in the freezer.

Brownie layer

1. 1 cup almonds
2. pinch of sea salt
3. 3 T. coconut nectar
4. 2 T. coconut sugar
5. 1 tsp. vanilla extract
6. 25-30 drops vanilla stevia
7. 2 T. raw cacao powder

Put all ingredients in food processor and blend until brownie dough is formed. Divide dough among three large muffin pan sections (use regular-sized silicon muffin pan if possible for easy removal). Press dough into thin layer in bottom of each muffin section. Save any extra dough for snacking.
Place the muffin pan in the freezer to firm up brownie layer. Once the brownie layer is firm, spoon
 1 1/2 T. of the vegan ice cream into each muffin section. Return muffin pan to freezer.

Fudge

1. 1 T. almond butter or sunbutter
2. 1 T. raw cacao powder
3. 1-2 T. almond milk
4. 1 T. coconut nectar

Blend all ingredients in a small bowl. Place a tablespoon of fudge in each muffin section and return to freezer.

Cake Crumbs

1. 2 T. coconut sugar
2. 1/4 cup almonds or sunflower seeds
3. 1 T. raw cacao powder

In a coffee grinder, grind the nuts or seeds with the coconut sugar and cacao. Remove the muffin pan from the freezer and divide the crumbs evenly among the three ice cream cupcakes. Spoon additional vegan ice cream on top of the crumbs to complete the ice cream cupcakes. Return to freezer to set.

Chocolate Sauce

1. 2 T. coconut nectar
2. 2 T. raw cacao powder
3. 1 T. almond milk

Mix all ingredients in a small container. Reserve until ready to serve cupcakes.

To assemble, remove frozen ice cream cupcakes from muffin pan. Allow to soften slightly for 15-20 minutes. Top with chocolate sauce and enjoy.

Note: It doesn't have to be your birthday to enjoy these. You can eat one and save the rest in the freezer.

Doggie bunkbeds

Contributed to: http://www.dietdessertndogs.com/2012/10/04/wellness-weekend-october-4-8-2012-canadian-thanksgiving-edition/

 

Spaghetti squash with sweet potato coulis and almond-crusted tofu

I was fortunate to spend three days at the end of September doing one of my favorite things---backpacking! Pictures are worth a thousand words for why I enjoy hiking/backpacking.

Nika and Misha provide extra warmth on a cold night in the woods.

 Fall backpacking means special moments spent snuggling with your snow hounds in your tent.

Box Lake (McCall, Idaho) landscape painted in fall colors

 

Fall backpacking means the whole forest is ablaze with brilliant colors of red, yellow and orange.

More fall colors at Box Lake

What's not to love about fall backpacking? You spend uninterrupted time (no cellphones or computers) with fellow hikers and pooches, and enjoy the beauty of nature.

Nika and Misha enjoy spending quality time with their pet parents.

What a great end to September! And now, how about a great meal?

Spaghetti squash with sweet potato coulis, asparagus succotash and almond-crusted tofu

My garden is brimming with spaghetti squash and other winter squashes too. While in Bend, Ore., awhile back, I ordered a dinner of Spaghetti Squash with sweet potato coulis, asparagus succotash and almond-crusted tofu. It was a dinner made in heaven for me. I decided to replicate the recipe at home using one of my home-grown spaghetti squash.

Ingredients for two meals:

1 medium spaghetti squash
1 medium sweet potato
2 granny smith apples
1 tsp. cinnamon
lemon juice, stevia and coconut nectar to taste
1/2 bunch asparagus
1 medium zucchini
olive oil
1/2 package extra firm tofu
2 T. almond butter
1/4 cup apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder

Directions:
For spaghetti squash:
Preheat oven to 425 degrees. Wash and split squash in half; remove seeds. Place squash in a baking pan filled with 1 cup of water. Season squash halves with salt and pepper and drizzle with a bit of olive oil. Bake about 30 minutes until tender. Note: there is an alternative method of baking the squash whole but I prefer the splitting and seeding method. Remove from oven and allow to cool before scooping out the spaghetti squash strands.

For sweet potato coulis:
Dice sweet potato and granny smith apples (no need to peel). Place on a large baking sheet sprayed with pan spray. Toss with small amount of olive oil and 1 tsp. cinnamon. Bake at 425 degrees until tender.  Allow to cool slightly. Make coulis by pureeing diced sweet potato and apple pieces with lemon juice, stevia and coconut nectar to taste in a food processor. Add more liquid for a thinner coulis. The coulis will taste sweet. Set aside.

For almond-crusted tofu:
Slice tofu into two or three rectangles. Prepare the almond marinade/dressing by mixing 2 T. almond butter with 1/4 cup apple cider vinegar and 2 T. olive oil. Mix in cumin, chili powder and a dash of stevia powder. Dilute with a bit of water to make a medium thick dressing/marinade. Rub some of the marinade/dressing all over the tofu pieces. Reserve the extra for dressing for serving. Place the tofu on a sprayed baking sheet and pop in the 425-degree oven for about 15 minutes. Flip the pieces after about 7-8 minutes. Continue baking until crisp and golden. Set aside.

For the asparagus succotash:
Chop the asparagus spears into 1/2-inch pieces. Dice the zucchini. Saute in a skillet with olive oil until tender.

For serving:
Scoop out the flesh of the squash. Put half on each plate. Top squash with asparagus succotash. Add a slice of tofu and several spoonfuls of coulis to each plate. Drizzle some extra almond marinade/dressing on the tofu if desired.

Recipe contributed to: http://www.dietdessertndogs.com/2012/09/27/wellness-weekend-septemer-27-october-1-2012/

Chunky monkey ice cream makeover

Hey, I want some chunky monkey ice cream too!

Nika got a new bone for robust chewers for her first birthday. Having survived one year with the "Big Red" bone crusher, I felt I deserved something too. Here's a brief look back at year No. 1 with the 90+-pound Clifford want-to-be.

Since she entered our household, I see my physical therapist more than I see my husband. I have been transformed into a night owl because Nika goes "psycho" with energy every night at midnight. I have spent more time up in the wee hours (taking Nika for walks to do her business) than I ever did with my human kids. Our fencing budget keeps growing to keep pace with Nika's growth and jumping ability. I have cleaned up enough drool to fill a large swimming pool and vacuumed enough dog hair to knit sweaters for a herd of elephants (that's if elephants wore sweaters).

Why do I put up with her? Her tail just about comes off every time she sees me. She has boundless love and enthusiasm for life which is catching. And like all dogs, she provides unconditional love.

"Spunky" monkey ice cream (my version)

Still, I think I deserve something just for having survived one year with the "Big Red" dynamo who sometimes reminds me of a cross between a monkey (curiosity and energy) and gorilla (size and strength). I haven't eaten a banana in five+ years, thanks to candida and delayed food allergy, which makes bananas (high glycemic) taboo. But in honor of monkey-gorilla girl Nika, I decided to "go bananas."

I created a makeover version of Chunky Monkey ice cream. I left out most of the bananas (just used half of one) and filled in with frozen pear. I dubbed this recipe Spunky Monkey Ice Cream in honor of Nika who definitely is "spunky." In fact, the owner of her dog parents referred to her as spunky even as a wee pup.

I added lots of protein to this recipe to counter the carbs of the bananas and pears. I topped my creation with additional frozen bananas and pear pieces, dipped in melted chocolate sauce. Other topping possibilities would be cookie dough or brownie pieces, nuts or seeds, or chocolate hard shell.

Spunky Monkey Ice Cream
Ingredients for one large serving or two small:

1/4 cup of unsweetened regular coconut milk (not full fat unless you want it)
1/2 frozen banana cut into pieces (reserve a piece or two for topping)
1/2 frozen pear diced (reserve a few pieces for topping)
1-2 T. unsweetened sunbutter or other nut/seed butter of choice
1-2 scoops vegan plain rice protein
1 T. Dandy Blend
liquid vanilla stevia drops
optional: stir in some walnut or other nuts, pieces of cookie dough or brownie

Directions:
Put everything into your food processor and blend until mostly smooth but slightly chunky. The ice cream will be fairly thick but you may want to firm it up  a bit more by transferring the mixture to a container and placing it in the freezer while you prepare your toppings.

For the toppings, dip the reserved frozen banana and pear pieces in a chocolate sauce. I make mine by melting 2 T. of coconut oil and adding 3 T. of cacao powder, 1/2 T. Dandy Blend  and vanilla stevia drops to taste. Sometimes I throw in 1 T. of sunbutter to increase the creaminess. You also can melt Enjoy Life chocolate chips or other hard chocolate.
Place the dipped fruit pieces on wax paper to allow the chocolate shell to harden. Place these chocolate-dipped fruit pieces in the freezer until ready to use.

Take the Spunky Monkey out of the freezer to allow to soften up slightly. Serve 1-2 scoops per person and top with chocolate-dipped fruit.

Hey, how come I didn't get anything for putting up with Gigantor (A.K.A. Nika)?

Recipe contributed to:
http://www.dietdessertndogs.com/2012/09/20/wellness-weekend-sept-20-24/

Dandy Blend bean fudge

Nika and Bailey hassle Misha, on ground.

The fur kids recently had a play date with one of their pals, Bailey, a four-year-old husky-malamute.

"Come on guys. Give me a break. I'm the smallest kid on the block."

How about a sled dog team? We could put all this energy to good use. These three would have almost 220 pounds of  pulling power.

It's too hot. Where's the snow?

Can you believe it when there is snow on the ground, they'll have even more energy!

Blackberry jam pancakes

Well, at least, they used up too much energy to go berry picking in my blackberry patch. Berry season is winding down but at least I picked enough berries this week to make another batch of blackberry chia jam which I used for my favorite pancakes, Blackberry Jam Pancakes.

Ingredients for 2 servings (makes 2 medium pancakes each)
(suitable for ACD-maintenance)

1 chopped peach or nectarine
1/2 cup quinoa flour
2 chia eggs
1 tsp. baking powder (gluten-free)
pinch of salt
1 cup blackberry chia jam (1 cup fresh or thawed frozen blackberries, 2 T. chia seed)
1/8 tsp. cinnamon
1 T. tahini mixed with 1/4 cup unsweetened almond milk
Olive oil and/or pan spray

Directions:
Prepare blackberry jam by pureeing blackberries with 2 T. chia seed in a food processor. This can be done the night ahead. Store the jam in the fridge.
Chop a peach or nectarine into small pieces and set aside.
Mix the quinoa flour, salt and cinnamon in a medium bowl. Mix the tahini and almond milk in a separate smaller bowl. Combine the wet and dry ingredients. Add additional almond milk if needed. Mix in 1/4-1/2 of the chopped nectarine pieces.
Heat a skillet or cast-iron griddle pan over medium heat. Oil the pan.
To cook, drop about a 1/4-cup of batter per pancake in the pan. Cook about 2 minutes per side.
Serve with fresh blackberries, nectarine/peach and blackberry chia jam.

Dandy Blend bean fudge

Never forget the most important food group of the day---chocolate.

Dandy Blend Bean Fudge
(suitable for ACD-maintenance or ACD-phase 2 if using only stevia for sweetener)
Ingredients:

 

1. 1 can on canellini beans, drained and rinsed
2. 3 T. raw cacao powder
3. 2 T. coconut nectar + stevia to taste
4. 2 T. melted coconut oil
5. pinch of salt
6. 1/2 cup sunbutter, unsweetened
7. 1 T. Dandy Blend
    

Directions:

1. Blend ingredients items No. 1-7 in food processor.  Spread in a 8-inch square baking pan, lined with parchment paper or spray with pan spray. Place in the freezer to allow to firm up. Cut into bite-sized pieces and store in the freezer until ready to enjoy.

These recipes were contributed to:

http://www.dietdessertndogs.com/2012/09/13/wellness-weekend-september-13-17-2012/

http://www.painfreepregnancy.org/2012/09/superfood-sunday-september-16th-2012.html

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/