Recipes

Buckwheat Banana Bread

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This recipe was originally called Buckwheat Banana Cake with Yogurt-Espresso Frosting from Bon Appetite. I have tried different versions. I reduced the sugar, I use oat flour instead of whole wheat and I add nuts and blueberries.

I made it yesterday, I came downstairs and my son Thomas had eaten the entire top off of it.

Here is my recipe.

Ingredients

3/4 cup oat flour

3/4 cup buckwheat flour I Love Big Bold Health Himalayan Tartary Buckwheat Super Nutrition Flour. It has super powers!

2 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

4 very ripe bananas

3 Tbs coconut sugar

2 large eggs

1/2 melted coconut oil

1/2 unsweetened Greek Yogurt

1/2 cup organic blueberries

1/2 cup chopped walnuts

Preparation

Step 1

Preheat the oven to 350. Line a bread pan with parchment paper letting it hang over on other sides. Wish the dry ingredients together.

Step 2

Mash bananas and coconut sugar in a large bowl until smooth. Mix in eggs, melted coconut oil and yogurt. Mix in dry ingredients. Stir in blueberries and chopped walnuts. Scrape batter into parchment lined pan and smooth top.

Step 3

Bake bread 55 minutes. Transfer to a wire rack and let bread cool in pan for 30 minutes. Turn out bread on rack and cool completely.

Store air tight at room temperature.

Enjoy!

Mary

Homemade Mayonnaise.

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I have been working on making homemade mayonnaise without much success. Honestly, I almost gave up. I am so glad that I didn’t.  Last week, I mentioned my mayo problem at OutdoorFit. Andrea said she found a great easy recipe on The Movement Menu, that comes out  every time.

I was out of mayonnaise this morning. I wanted to make a cucumber basil avocado salad for lunch. I tried The Movement Menu’s recipe. It is a winner!

Ingredients

  • 1 cup organic avocado oil
  • 1 egg
  • 1/2 teaspoon Dijon Mustard
  • 1 teaspoon water
  • 1/2 teaspoon sea salt
  • 1/2 lemon juiced, or I used 1 tsp apple cider vinegar.

Instructions

  • In a glass jar or a 1 cup glass Pyrex cup, (the container matters. It should be narrow so the blender fits snugly) pour in the avocado oil. Add the egg to the oil and let the ingredients settle for 1 minute. I then added the rest of the ingredients to the cup.
  • Take an immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
  • Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
  • VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
  • Store in an airtight container in the refrigerator for up to 7 days.

 

cucumber basil

Cucumber Basil Avocado salad with homemade mayonnaise.

Get out the Rolling Pin! Alice’s Flatbread.

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I have been cooking from Alice Waters’, My Pantry. Normally, I am thrilled if I can find 3 recipes in a cookbook that I enjoy. I’ve already found 3 in Alice Waters’ book, and there are so many more I want to try. They are great and easy to make. Last week, it was Oat Pancakes. This week it is all about flatbread! I don’t eat much bread. On the weekends, I might enjoy it as a treat. I love making my own because there are no plastic bags involved and of course it is delicious!

Sunday, we had pulled organic chicken and flatbread for dinner.

Here is Alice’s recipe.  

Alice encourages you to try different flours. I used organic white. It is really important to buy organic flour. (You don’t want your flour sprayed with glyphosate.) Spend a few more dollars, support the organic farmers and yourself!

2 cups flour

1 tsp sea salt

1/2 tsp baking powder

3/4 cup warm water

3 TBS extra-virgin olive oil

In a large bowl, whisk the flour, salt and baking powder together. Stir in the water and the oil. Knead briefly to form a soft moist dough. Cover the dough with a kitchen towel and allow to rest for 30 minutes.

Do you have a rolling pin? It is time to get it out!  Divide the dough into 16 balls. On a lightly floured surface roll each ball into a 3 x 6  inch oval. My flatbread didn’t roll into perfect 3 x 6″ ovals. It is okay.

Alice uses a cast iron pan and medium heat to make her flat bread. I used my griddle and it worked fine. Cook 2 minutes, flip and cook 2 more minutes. Wrap flatbread in a kitchen towel to let the bread moisten with the steam.

I put my leftovers into a glass pyrex dish.  They were all gone the next day.

Enjoy!

Mary

“Homemade Ingredients That Make Simple Meals Your Own.”

I love Alice’s Oat Pancakes!

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I love when I make something new and the first bite makes me stop and say; “Oh my God this is so delicious!” This does not happen to me enough. Last Sunday morning, I made Alice Waters’ Oat Pancakes. I stewed fresh organic blueberries along with a few strawberries to go on top. Of course, first I smeared the pancakes with grass fed butter. It was SO Delicious!

Here is the recipe which is in Alice’s book My Pantry. 

Oat Pancakes (makes 8-3″ pancakes)

1 cup rolled oats. (I have been substituting buckwheat flour instead of oats. So good.)

3/4 cup milk or almond milk

1 large egg

3 tablespoons ghee, coconut oil or butter (or a combination), melted

1/2 tsp sea salt

1 tsp baking soda

1/2 tsp baking powder

Put the oats in a blender and blend 20 to 30 seconds until it is a fine powder. You will have 3/4 cups of oat flour.

Beat the milk and egg together in a medium bowl. Stir in the melted oils. (I used a combination of butter and coconut oil.) Add the dry ingredients and stir until just combined. Let the batter sit for 10 minutes to thicken. ( I didn’t do that and they came out fine. Who can wait that long for pancakes?)

Heat the griddle over medium high heat. Grease lightly with oil or butter and spoon on the batter about 1/4 cup. Cook the pancakes.

I use only organic ingredients. I buy my eggs from a local farmer. I don’t eat many grains, but these were worth it, and a better substitute than white flour. Alice Waters’ oat pancakes were the perfect Sunday breakfast.

“Homemade Ingredients that Make Simple Meals Your Own.”

Is a quiet simple life mediocre?

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I read an article last week. What if All I Want is a Mediocre Life? I am not crazy about the title, but it caught my attention on Facebook. It was written by Krista O’Reilly Davi-Digui.

Krista writes, What if all I want is a small, slow, simple life? What if I am most happy in the space of in between? Where calm lives. What if I am mediocre and choose to be at peace with that?”

What if all I want is a simple life? I went back and read my post from November 26th. What do I really want? The things I listed are quiet and simple. A few examples are a clean uncluttered house, more time in nature, and my intention around OutdoorFit  to being more than a typical boot camp.

This morning, I made DHH roasted pepper and tomato soup. I am going to sew linen napkins this afternoon. I know I could just buy soup and new napkins, but there is something very satisfying about making your own.

There is part of me that feels my quiet simple things are not enough. I have a sense of resentment and agitation lately. Why? I have a good family, close friends and a group of ladies that will work out with me in the winter time! Isn’t that enough? Actually, OutdoorFit is more than working out with friends. I have seen wonderful changes in the women’s balance, strength and flexibility.

Do I need more? Do I need to create a virtual program and build a six figure business?  Do I need more likes on Facebook or hearts on Instagram to feel good about myself? All that takes time and effort that would take away me away from my creative projects. I wouldn’t have time to sew napkins and make soup.

There is a part of me that wants to move. I think about moving to Vermont. We have spent a lot of time there. I didn’t  feel the pressure to be more, do more or dress better when I was there. I would go to the Northshire book store in Manchester, Vt. and buy books about simplicity. That was vacation time though. Would living there bring me joy and happiness, or would I have the same type of day that I have now in a different location? I think I need to focus on being grateful for what I have and find contentment in my daily quiet life.

Krista O’Reilly Davi-Digui says, “What if I just offer the small gifts I have to the world and let that be enough? ” As I am writing, I don’t consider my gifts small. What if I offer my fabulous gifts to the world and know that is enough? Now, that feels better!

This blog was helpful to write. I hope you enjoyed it too. What gifts do you have to give to the world? What brings you joy? Please share. I would love to hear from you.

Thanks for reading.

Love,

Mary

The 28 Day Fit and Fabulous Program starts on January 24th. I hope you will join me. We can make great soup and do mountain climbers together.

Click here for more information.

I have found my people.

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I have found my people. It has taken me a long time. I finally feel like I have connected with an amazing group of creative, spiritual, healthy and fit women. Or maybe I am becoming an amazing creative spiritual women (I know that I am healthy and fit) and I am attracting the right people to myself. What a concept!

This past weekend, I went to a wreath making workshop at The Dutch Hill Homestead. I went with 4 other women. My friend Diane drove us in her Tesla. We were talking about the environmental impact of dying and that there is a green cemetery in South Jersey. You are buried in a burlap bag and they plant a tree for you. It was an interesting conversation and I thought it was important to mention the Tesla. I like hanging out with people who are concerned about the environment. We also talked about how we were hungry and hoped the Ally Dwyer, the owner  The Dutch Hill Homestead, along with her partner Rob Stenger, would have something to eat at The Homestead.

Of course Ally had food. She always has food, and puts on interesting events.  She had quite the spread. I especially loved her Roasted Pepper & Tomato Soup. Ally’s recipe used her own organic canned tomatoes and homemade chicken stock. It is really special when someone grows their own food and then cooks for you. She was nice enough to share the recipe with me.

DHH Roasted Pepper & Tomato Soup
Ingredients:
● 6 tablespoons olive oil
● 2 medium yellow onions, chopped into a medium dice
● 3 cloves garlic, chopped
● 24 ounces canned crushed or pureed tomatoes (if you have any
canned from the summer of course use those garden goodies!)
● 1 roasted bell pepper or 6 oz. of canned roasted red peppers
● 3 cups homemade or store-bought chicken or veggie stock
● 2 teaspoons sea salt
● 1/4 teaspoon freshly ground black pepper
● Pinch of chili flakes
● Chopped herbs for garnishing if you’d like (basil is a crowd pleaser!)
Method of Preparation
1. Heat oil in a large saucepan over medium-low heat. Add onion and
garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, peppers, stock, salt, and pepper; bring to a boil.
Reduce heat to low and cook until tomatoes, onions, and garlic are
soft, 10 to 20 minutes.
3. Puree in your blender// Vitamix or use a stick blender to puree the
soup. I serve mine a little chunky. Feel free to refrigerate, freeze or
serve immediately.
4. Garnish with basil, Parmesan flakes or a grilled cheese sandwich!

It wasn’t all about the food. Amber of Amber and Earth did a great job of teaching us how to make wreaths. It was a wonderful December afternoon. I came home with a beautiful wreath to hang on my door. I also bought myself a heavy duty canvas Dutch Hill Homestead Apron with great pockets and leather trim. I know I will be doing fun things in my new apron.

“I love any activity that requires an apron.” Kate Horner

Many of the creative women that I hang out with are part of my OutdoorFit community. If you would like to become Fit and Fabulous with us in January. Please click here to learn more. We can eat Roasted Pepper and Tomato Soup together!

I made homemade mayonnaise!

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I have been focusing on ways to reduce my plastic consumption and food waste. I have been so inspired by the Dutch Hill Homestead.   They are all about zero waste. They make as many products from scratch as possible, and feed any leftovers to the chickens and goats. I don’t have chickens or goats, so I put my food scraps into the compost bin.

I am all about keeping things easy. I don’t like to fuss or spend hours in the kitchen. I looked at what I buy on a regular basis and investigated how to make them from scratch. Once you have the process down it is easy. My son Tom loves mayonnaise. He will eat it straight from the jar. This morning I made homemade mayo. It was so easy and I used a cute little ball jar.

1/2 cup Organic Avocado oil

1 egg from farmer’s market.

1/2 tsp Dijon mustard.

1 tsp fresh squeezed lemon juice.

Put all of the ingredients right in the ball jar. Get out the blender stick and blend for about 20 seconds. To tell you the truth, I didn’t measure and it came out just fine.  I only make a small amount that I can use within a few days.

I also started making cashew milk, cashew yogurt, and almond milk. I hesitated with the almond milk because you need to strain it. I bought a nut bag and it is super easy. It strains the milk to remove the pulp. I can use the leftover pulp to make fat balls. I am feeling very efficient!

The last thing I have been doing is making bone broth. I buy an organic chicken I put the chicken in a covered pot full of water, bring the water to a boil and then simmer for about 90 minutes. I make pulled chicken from the meat, dividing it up into 4 oz portions in cute ball jars. It makes an easy grab and go lunch.  I then put the stock, the bones and vegetables into the crock pot on low for 24 hours to make delicious bone broth.

Everything tastes so much better when made from scratch with the best possible ingredients. Reducing plastic consumption and food waste is good for your health, our planet and your pocketbook.

I hope this inspires you to get out the blender stick and whip up some homemade mayo! Let me know. I would love to hear from you.

Love,

Mary

 

 

Keto Bacon Chocolate Chunk Cookies

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Oh my goodness!

Bacon Chocolate Chunk Cookies! (Basic recipe from Bulletproof Recipe Lab)

Keto Bacon Chocolate Chunk Cookies

Prep Time: 15 min.
Total Time: 45 min.
Makes: 16 delicious cookies

Ingredients: 

  • 2 cups cashew flour (I blend raw cashews in the vitamix.)
  • 3 tbsp. grass-fed  butter
  • 3 tbsp. Collagen Protein. (I like the Bulletproof Brand.
  • Stevia  (I put in a dropper of  organic stevia.)
  • 2 tsp. vanilla
  • 1 pastured egg
  • 1/2 tsp. baking powder
  • 1 tsp. apple cider vinegar
  • A pinch of salt
  • 1/3 cup high quality, dark chocolate, chopped. (I use a dark chocolate bar and used half of it.)
  • 4 pieces of cooked chopped Nitrate-free Bacon

Instructions:

  1. Preheat the oven to 350.  Line one baking tray with parchment paper.
  2. Add the cashew flour, collagen protein, salt and baking powder into a bowl.
  3. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
  4. Add the remaining ingredients to the bowl and stir to combine evenly.
  5. Taste the dough and adjust the sweetness if needed.
  6. Begin rolling the mixture into balls and place them onto the lined baking tray.
  7. Press the balls as flat as you like, they won’t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them.
  8. Place the cookies in the oven and bake for 15 minutes, or until golden brown.
  9. Remove from the oven when they’re ready and place the cookies on a wire cooling rack.
  10. Store in an airtight container when completely cooled.

Fat Balls

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Coconut Fall Balls

INGREDIENTS

  • 1 cup coconut shreds
  • 1/2 c. Coconut oil, melted
  • 1/4 cup coconut butter
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1/2 cup cashews
  • 1/2 cup almonds
  • 2 tbsp cacao nibs
  • 1 tsp cinnamon
  • 3 medjool dates (pitted)
  • 1/3 c. almond milk

INSTRUCTIONS

  1. Blend everything in a food processor until dough is achieved. Dough will be wet, that’s good! (I use the vita mix and it works fine.)
  2. Roll into bite sized balls then lay flat on a air-tight container and freeze. They last for months but they’re so delicious I bet they won’t.
  3. Remove from freezer and let thaw 6 minutes before eating for optimal deliciousness!

From Lee From America

I like to top the ball with a little yogurt and or nut butter. So good! I made them for coffee hour at church and the kids loved them too. It makes me so happy when the kids like them! It is So much better than eating sugary cookies!

Cashew Vanilla Cookies

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Cashew Vanilla  Cookies that you can have for breakfast! No grains, No sugar! These cookies won’t spike your blood sugar. They are super easy to make. I use a bowl and a wooden spoon to mix or get messy and just use your hands.

* INGREDIENTS *

  • 2 cup cashew flour
  • 1 tsp baking soda
  • 1 egg
  • 3 TBS unflavored protein powder
  • 1 tsp vanilla extract ( non alcohol )
  • ½ cup grassfed butter ( room temp )
  • 1 tsp liquid stevia

 

* INSTRUCTIONS *

  • Preheat oven to 300 degrees. 
  • Mix everything in a bowl, forget the spatula and just use your hands.
  • Form into little bites ( about 24 ) and place on parchment paper on baking sheet.
  • Press lightly with fork.
  • Bake until golden brown ( about 20 minutes ).

 

Added Treat! I make sandwich cookies. The filling is a non-dairy cream cheese. I like kite hill almond cream cheese. Sometimes, I use goat cheese cream cheese. I whip a tsp of maple extract and a tsp of stevia into the cream cheese with a fork.