GF Pumpkin Loaf

GF Pumpkin Loaf

*also dairy free*

adapted from: Book of Yum

Ingredients:

2 cups GF baking flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 brown sugar

1/4 white sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp pumpkin spice

1/4 tsp all spice

1/4 tsp clove (didn't have this!)

1/2 tsp vanilla

2 eggs, beaten

1 1/2 cup pumpkin puree (NOT pumpkin pie filling)

1/2 cup applesauce (or olive oil)

directions:

preheat oven to 370 degrees!

1. mix together dry ingredients in a large bowl and create a well

2. beat eggs and blend in wet ingredients (including pumpkin and apple sauce

3. fold in wet ingredients into the large bowl of dry ingredients

4. once combined place in loaf pan ( i used two and made two smaller loafs, one for me and one for emily!)

5. bake in oven for approx. 45 minutes

also, note to self and all other protein pow users...mixing it with just almond milk and berries creates so weird texture and almost curdled on me? ew! any suggestions?

Sickness Advice

It seems as though everyone I know has a sniffle, or cough, or cold and or some sort of medical malady right now.  Whether or not this coincides with the changing weather and the fact that we are approaching our first full month of school along with midterms I have no clue but I am leaning towards there being some sort of connection.

First things first friends, take care of yourselves. 

This week I did not have an abundance of work that required me to stay up until all hours of the night reducing my nightly sleep to 6-7 hours but I stayed up anyways.  The result? Whatever cold is surfacing around school found its way into my immune system and...BAM! Sickness.  I hate being sick, with a passion.  Not only because it makes me feel awful but it also significantly reduces my productivity with work and training for my 10k.  I kept telling myself every night that I would go to bed by 11 and then somehow 1 am rolled around and I thought that I could still set my alarm for 7am the next morning--no way, jose. Be smarter than that! You need SLEEP!

Last night my friend Emily, from HWS, came to visit and we enjoyed some tasty tofu tacos with a glass of wine before watching the premier of Grey's Anatomy (which I have to say is looking pretty good this season!)  I started feeling sleepy around 10:30 so I listened to my body and went to bed by 11:30 and slept in until 9.  I cannot even begin to tell you what a difference it made it my day--already I know I am going to be much more productive, happy and attentive to both my work and fun planned for this evening.

When you feel like you are getting run down, sick or overtired think of it this way...Give your body the rest and respect it deserves.  Take time to sleep a little more or drink extra teat throughout the day.  Take a 20 minute nap if need be and rest your brain for a few minutes over breakfast, lunch and dinner.  Midterms can and will be stressful but I have found that you will perform better if you take care of yourself first and foremost. You need not stress yourself to the point of exhaustion and OCD craziness, I promise it will do no good.  I bet that you will get more done in the day and be much more productive if you sleep and take some "me" time each day to relax, reflect and enjoy the simple things in life.

A Typical Morning (For Me)

I tend to describe myself as a very organized person, at least for the most part.  I like to know where everything is at all times and have been found cleaning the refrigerator for...uh, how do I put this, fun. 

Out of the past years I have spent in college I have found that one of the dilemmas that most of us crazy students face is food.  Do we have time to eat it? Do we like what we are eating? Are we eating out of boredom? Have we forgotten to eat all day so now we eat all night?  The vicious cycle of eating at strange hours or skipping meals all together because of work, class or clubs is most definitely detrimental to our health, body and even grades. One of my goals for this year is to make sure that I make the time to enjoy breakfast, pack a lunch and have a quality dinner.  Unless there is a day where I am extremely booked from 7 am- 11pm I should be able to do this. Regardless of the amount of work, there is only so much that one person can fit into the day and pulling all nighters does not feel like the best thing to do as a senior (I still have to do it once but I am waiting for just the right day!)

So, a typical morning for me looks somewhat like this:

1. Get up to the alarm and try NOT to hit the snooze button, I also try to get up an hour or so before I normally would roll out of bed so that I can enjoy the morning

2. morning yoga stretch--this hasn't altered very much and is the same sun salutation I was doing 3 weeks ago but it puts me in the right mindset for the day

3. write 4 goals I would like to accomplish in the day--sounds a bit quirky but it really helps me focus in on what the important things are..these goals could range from being nice to someone I was rude to the day before, thanking a friend for something he/she did, not getting stressed for a presentation or exam.

4. make myself a hearty breakfast or leave time to stop at Starbucks on campus for oatmeal

pumpkin pie oats with chia

5. drink plenty of water and try to stick with tea NOT coffee, which I save for early afternoon!

6. Lunch Box Tuesday! Tuesdays are the BUSIEST day of the week for me with classes going straight from 11-4:40.  I have tried eating breakfast before, breakfast and lunch before or just bringing snacks for after breakfast and nothing seems to give me enough fuel to make it through those last 40 minutes of lecture which is conveniently located at the med school.  

I'm trying something new today, bringing my lunch! (note the lovely lunch box). Into the box today goes GF Snyders pretzels, 2 hard boiled eggs, field greeks and quinoa and some local grapes

Gluten Free Chocolate Fudge Cake

Happy early birthday to the big guy, my Dad! He is turning the big 55 tomorrow but clearly shows no sign of getting old and decrepit anytime soon.  My mom and I threw together a cake after taking him out to dinner on thursday night but it was an utter failure with the 7-minute boiled frosting that my mom added to the top.  I knew as soon as she brought it into the living room (there was some game on tv he had to watch) that the vanilla frosting would not go over so well.  It resembled gooey marshmallow and had a grainy/ sugary consistency that neither I nor my dad approved. So, to make up for the awful cake I brought home some chicken wings and donated some of my "healthy" beer aka, Micholob Ultra to the cause.  It was a great success!

I also decided it was a perfect time to test out some gluten free baking using the Bob's Red Mill Gluten-Free Baking Flour mix that I had purchased at Wegmans along with the Xanthan gum that is necessary for the majority of gluten-free baking recipes.  (Xanthan gum is used as a thickener for baking and a small bag is a whopping $11, however, you usually use only a tsp at a time).

Keep this a secret but I fed this cake to my dad and forgot to tell him that it was Gluten-free but he didn't really seem to notice and said it was actually pretty good--a bit brownie like, or torte, fudgey but a hit! What a pleasant surprise!

Fudgey goodness?

Too much for a family of three?

My mom also made these amazing lentil stuffed acorn squash which incorporated Masala spice, Tumeric, Curry and Corriander.  It brought me back to South Africa and the amazing indian and malaysia dishes that I had grown so accustomed to over the summer!

Gluten Free Chocolate Cake

Adapted from King Arthur Flour & Savoring Today

Ingredients:

• 1 1/2 cups Gluten-Free Multi-purpose flour mix (I used Bob's Red Mill Baking Flour-GF)
• 1 cup Dutch Dark Cocoa or Dutch-process cocoa --Check brand for gluten free
• **I only had Ghiradelli unsweetened cocoa powder but it did the trick!
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 1 1/2 cups sugar -- divided
• 2/3 cup butter -- softened
• 4 large eggs
• 1 cup almond milk + 1 tsp vinegar (buttermilk)
• 1/3 cup water
• 2 teaspoons vanilla extract -- gluten-free

**I added a layer of basic chocolate buttercream frosting in between the two cakes, however, do not have the recipe since my mom helped with that while I was out buying tapioca!  Feel free to whip up your own frosting or use the tasty recipe on Savoring Today.

Directions:

1. Preheat the oven to 350°F. Prepare two 8" or 9" round pans with cooking spray
2. In a medium mixing bowl, whisk together  flour, cocoa, baking powder, salt, xanthan gum, and 1/2 cup of the sugar
3. Place butter and 1 cup of the sugar in the bowl of a mixer and beat until light and fluffy, about 2 minutes. Add the eggs, buttermilk, water, and vanilla into your mixer bowl, and mix until well blended.
4. Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.
5. Once all of the dry ingredients have been mixed in, beat at medium-high speed for 2 minutes, to make a smooth batter.
6. Pour the batter equally into the prepared pans. Using a kitchen scale helps to get the batter evenly divided
7. Bake the cakes for 30 to 33 minutes
8. Remove the cakes from the oven, and let cool in the pan for 10 minutes. Turn pans over onto a rack and cool cakes completely
9. Once cooled, frost cakes, or serve with powdered sugar and whipped topping

Happy Fall and happy baking :) 

Next on my list is GF Pumpkin Loaf!

4 Ingredient Peanut Butter Cookies

Ready. Set. Go.

These literally take 5 minutes to whip up and then a whole 10 minutes to bake.  I was told that they aren't the "best" cookie in the world but that was by my food critic boyfriend who is even pickier than I am on most days.

I came across this recipe the other night while attempting to read 100 or so pages on the history of the U.S. Healthcare System--I actually thoroughly enjoy the class and the readings but have yet to really get into the whole reading thing this semester.  I am trying every measure physically possible to focus.  What better way to focus than a little red wine and peanut butter cookies? I couldn't think of anything better at around 10pm so I came home and got to work.

Flourless Peanut Butter Cookies (Gluten-Free)

From: Joy The Baker

Ingredients:

1 cup all natural peanut butter (crunchy or creamy)

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp baking soda

chocolate chips to taste!

directions:

1. Mix together sugars and peanut butter

2. add in egg and baking soda

3. sprinkle in the chocolate chips, mix and ball up on a cookie sheet

4. Bake and enjoy :)

I put these in on 350 for 12 minutes and they came out just right.  A little hint? Eat them while they're fresh and still warm!

Reviews: Feasting in Rochester

Talk about eating out much? When the nutritionist asked me last thursday if I eat out frequently I responded with a quick, "No! I love cooking and baking for myself!"  The following does not actually depict me eating in very much at all and in fact I even had dinner out tonight for my Dad's birthday!

So last year I was really into going to different coffee shops, cafes and restaurants and giving them my amateur review...it was fun and kept me busy as I acclimated to my new school.  Now, busier than ever, I still enjoy it however rarely post anything about my restaurant findings.  I have found some great ones and some that are a bit um, how shall we put it gently....not for me?  I am picky, picky, picky and I hate to admit it sometimes but I am a HUGE internal food critic. Not quite sure what that means in the real world but to me that means I literally scrutinize almost any restaurant I go into (not always sharing it with whomever joined me) and determine if it is a quality establishment.

I'll let you in on a few gems I found in the past week (though I have been to all before!)

1. Rio Tomatlan

Enchiladas Verdes with Chicken and Rice

The best Mexican you will find in the Rochester/ Canandaigua area. By far.  I have tried a bunch including Salena's and none even come close.  They offer amazing dishes that aren't your average tex-mex and serve up some amazing cocktails--fresh squeezed sangria? Yes Please!  They are also extremely accommodating for food allergies and dietary restrictions including vegan/ vegetarian options, dairy-free and gluten free! 

Dishes to try: Enchiladas Verdes (of course) Burro Raffael, Enciladas Mole and of course their house Margs & Sangria

2. Open Face

Flaked Albacore atop Field Greens and Ginger Carrots

Special: Turkey Reuben and Moxie Soda

I lived right down the street from Open Face last year and never stopped in to have a sandwich.  I walked by and peered in wondering where their menu was (it is by the door when you first enter) but never took the time to really investigate.  Now I can tell you that this is the place to go for lunch.  In my personal opinion it is better than Mise En Place down the way a bit but in a different way.  The atmosphere is what I would describe as hipster but a bit "posh" with their apothecary teas and natural healing tonics. Sounds crazy? Don't let me deter you one bit. My second time I had to go with the flaked albacore again and yet again I left full and happy.  I absolutely adore small restaurants such as open face that really bring you to a different world--admire the tin cups and Moxie (an older soda resembling Root Beer but with hints of Licorice).  Brendan ordered the Turkey Reuben and agreed that it was a hit though the "reuben" was more of a turkey sandwich with gingered carrots and 1000 island dressing he still said it was great!

They offer a soup and sandwich combo for lunch or you can choose to mix and match two different sandwiches.  They also carry several vegetarian dishes and gluten free baked goods!

 3. Sugar Mountain/ La Tea Da!

Tea Sampling anyone? They bring this lovely tray of teas over to your table for you to smell and pick out.  And no they don't take your tea from these samples! 

They also encourage dress up...just saying!

Clockwise from bottom left: Apple Cobbler, PB&J, Maple, Twixie

yet again, more dress up! Rob you're a champ...

La Tea Da is the perfect place to go if you'd like to step back in time and into your childhood.  That sounds rather cliche but if you stop in you'll quickly realize that the majority of diners are sporting some crazy hats, fairy wings and frequently some boas.  The walls are covered with Alice in Wonderland decorations and each table is adorned with a hand selected tea pot.  You can choose from numerous teas and either a personal pot or one for the table to share.

There is a menu but we chose to just pick out our cupcakes from Sugar Mountain which is connected and enjoy our great choices.  I went with the Twixie which was filled with caramel inside a rich chocolate cake.   Another winner was definitely the Apple Cobbler--spiced apple cake which had me eager for the first of fall (which is today!)

Go here if you want cupcakes, tea, tea parties or a girly lunch.  Rob was definitely a great sport but I wouldn't consider this a first date sort of place!

Sorting It Out

I finally had my first appointment with a nutritionist today and what a relief to speak with a professional that understood exactly the issues I have been dealing with for a little over a year!  Since I am such a health nut fanatic and avid whole foods/ clean eating freak to begin with, it was nice to talk to someone about what types of foods affect my body in what way and the various additives and preservatives that are often added that can yield negative reactions.

two things I learned today:

1. The government is fighting against any sort of requirement for GMO (genetically modified organism) foods to be labeled as such--because who wants to know that their food was made in a lab or petri dish anyways?

2. IBS can be triggered depending on the specific sugars you consume.  Natural sugars contain an equal balance of sucrose and glucose (someone correct me if I got these wrong since I'm not totally up on the language). People sometimes react poorly if they come in contact with honey or even agave because the sucrose level is higher than glucose.

Interesting huh?  Well it is for me at least!

So what did I learn about me, my body and what food does to me?  I learned that I have a lot of sorting out to do.  I know that I have issues with soy products and I am pretty sure I have something going on with wheat (yes I know the dreaded intolerance that seems to be sweeping the world) and we will soon figure out the rest.

For now I am on a gluten free diet so I will be posting a few recipes each week to help entertain me during this nutritional adventure and let you know if I have any good products to suggest to you!

Here are a few to start with:

Even if you aren't gluten free these are a winner.  They are so much crunchier than the regular pretzels that snyders makes and have just the right amount of salt.  I can easily convince people that they are normal pretzels if need be

Udi's whole grain bread and their cinnamon raisin bread is actually amazing.  I also really enjoy Ezekial bread which doesn't seem to affect me because it is made with sprouted grains.

I eat oatmeal almost EVERY morning--add a little cinnamon and almond milk with a handful of raisins or chopped up banana and volia, filling and tasty.  While oats themselves do not contain wheat or gluten they are often processed in a factory where the grain can become coated with wheat so it is best to buy these certified GF (if you're picky!)

Again, quinoa. I love quinoa and quinoa pasta is pretty darn good.  It tastes slightly different from regular pasta but with a nice sauce you can barely tell the difference and it is packed with healthy proteins! My friend Clare brought some over a few weeks ago and I promise I couldn't tell the difference--she even said that her family loves eating now too.

Ellie's Bakery is only a few minutes away from me (well more like 20 minutes) but I am bound and determined to stop there ...tomorrow!  They have pumpkin loaf...need I say more?

Welp, here goes nothing! I'm excited to see if these dietary changes make me feel better and if so, can I actually stick to it? I love baking way too much to give it up!