Carrot Cupcakes with Coconut Cream Frosting [GF, SF, DF]

Birthdays for me mean enjoying awesome carrot cake with my favorite boy. The moist carroty goodness smothered in creamy frosting is the best for celebration. I had to experiment with a few different recipes this year to obtain an awesome gluten-free, sugar-free and dairy free cake, but I think I did pretty well. I hope that anyone who tries this recipe will enjoy it as much as we did :)

Carrot Cake

1 1/2 cups oat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tbsp cinnamon

3 eggs

2 tbsp safflower oil

1/4 cup honey

1 1/2 cups carrot, shredded

1/2 cup pecans

~ Heat oven to 325° and line a muffin tin with paper cups. 

~ Mix all wet ingredients together in a large bowl [except carrots and pecans].

~ In a separate bowl, mix all dry ingredients together [except carrots and pecans]. 

~ Mix dry ingredients into wet ingredients.

~ Gently mix in the carrots and pecans.

~ Divide batter into muffin cups [makes about 12]. Bake for 18-20 minutes.

~ Let cool before frosting.

Coconut Cream Frosting

3/4 cup coconut oil

2/3 cup coconut milk, the canned kind*

1/4 cup plus 2 tbsp maple syrup

2 tsp vanilla

1 tbsp coconut flour

*Refrigerate the coconut milk overnight and use the fatty portion that floats to the top.

~ Blend all ingredients in a blender. Refrigerate for about an hour to get the best consistency before frosting.

Happy baking!

 

 

Scrumptious Sweet Potato Bake

This is the second installment of sugar-free, dairy-free and gluten-free Thanksgiving recipes. 

Sweet potatoes are my favorite Thanksgiving dish. I love sweet potatoes! I was very pleased with the way this recipe turned out. I actually prefer this to the conventional version that contains sugar.

Sweet Potato Bake

For the potatoes:

 3 large sweet potatoes [the orange kind]

1 1/4 cup grade B maple syrup

1/3 cup coconut oil

1/4 cup coconut milk*

2 tsp salt

3 tsp cinnamon

1/2 tsp pepper

 1 tsp cloves

1 tsp nutmeg

1 tsp vanilla

* The kind that comes in a can. For best results, refrigerate can for a day or so, the fatty part will separate from the liquid. Use the fatty, white stuff.

For the crumble topping:

2 cups pecans

3/4 cup dates

1/3 cup unsweetened flaked coconut

2 tbsp coconut oil

2 tbsp honey

For the potatoes:

1. Cut potatoes in half length-wise. Place in lightly greased pan skin side down. Bake at 375° until tender, about and hour.
2. Scoop potatoes out of the skins. Place potatoes in large mixing bowl and add all other ingredients. Stir everything in very well. [I encourage tasting the potatoes as you go along so that you can alter the recipe if you would like].
3. Scoop potato mixture into a greased 13x9 inch pan. Set aside.

For the crumble topping:
1. Place everything in a food processor. Pulse until everything is mixed and clumps together a little bit.
2. Top the potatoes with this mixture.
3. Bake at 375° for about 30 minutes, or until top is just beginning to brown.
4. Serve hot.

Wishing everyone a warm Thanksgiving!

Delightful Cranberry Sauce

It can be difficult to get through the holidays without sugar, dairy or gluten while still feeling satisfied with the winter experience. I have experimented with some recipes so that Christian and I can enjoy a healthy, tasty Thanksgiving dinner. 

I made this cranberry sauce for a Thanksgiving get together with my mom and it received rave reviews. Two people told me that they don't generally like cranberry sauce, but they liked mine. My ego was boosted quite a bit, I am not one to lie. [Although, I must admit that this is a very slightly altered version of a recipe I found on epicurious.]
 

Cranberry Sauce

15oz cranberries

1 3/4 cups unfiltered apple juice

3/4 cup honey

4 cinnamon sticks

1/2 tbsp lemon zest

1/2 tbsp orange zest

1/4 tsp ground cloves

1 bay leaf

1. Combine all above ingredients in an appropriately sized sauce pan. Heat over medium heat. The sauce should start to simmer. Cook until berries burst and the sauce thickens to your liking, about 20 minutes. Keep in mind that as the sauce cools it will thicken even more. Serve warm or cold, however you prefer. 

Yum. Wishing everyone a healthy Thanksgiving.

Reminising About Dark Days

Something that I think is very obvious about me is that I am an extremely nostalgic person. Extremely. This is not something that I particularly appreciate about myself. I often find that I am nostalgic about the past instead of just living in the present. And my mind tends to wear rose colored glasses when it comes to my memories. And I remember everything. Everything.

Something else about me that may not be as obvious is that I struggle with depression [maybe that is obvious, I don't know]. Not so much in the past few years. But I struggled with it greatly in my past. I had one particularly deep bout of depression in 2004-2005. This was my junior year of high school. 

I sometimes find myself nostalgic for this time. Is that weird?

I remember the time I was driving 90 mph down Olympus Dr near VSPC. I remember the time I could not bear to get out of my car and just sat in it for hours. I remember driving to Vacaville and back with Runaway Train on repeat. I remember feeling abandoned. I remember punching my steering wheel until my hands hurt. I remember sitting in the back corner of Bayside, weeping uncontrollably. I remember pushing everyone that truly cared about me away. I remember wishing that I could just disappear. I remember begging for the pain to subside. I remember felling utterly defeated. I remember a lot of my dark writing. I remember wishing I could dive into myself and stay there forever. I remember ditching school just to listen to Kurt and drive and try to escape myself. Overall, I remember this deep physical pain that felt like it was squeezing my torso.

Yet somehow all of these memories have a sweetness to them. These made me who I am. It helps me be understanding to people who are experiencing things that they don't even understand. It humbles me. It reminds me how much my friends love me. It reminds me how many amazing people I had in my life that helped me out of this place. It reminds me that I am strong. It reminds me how lucky I am to be where I am today. It makes me appreciate Christian for loving me into happiness. It makes me a whole, complicated person.

Whether or not that's weird, its true.

Shakshuka

Finding recipes for entrees that are sugar, gluten and dairy free can prove to be challenging. I have found that non-American ethnic foods generally fit those restrictions pretty easily. One of the first [and most delicious] recipes we tried was Shakshuka. It is an Israeli tomato-based egg dish that is very easy, even for the most culinary-challenged folks [though it does require quite a bit of chopping].  This dish is quite tasty, unique and chock full of healthy veggies! 

AnTick's Shakshuka

2 tbsp safflower oil

1 medium yellow onion, diced

2 red bell peppers, diced

1 green bell pepper, diced

1 tbsp garlic, minced

8-10 medium tomatoes, diced

3 tbsp tomato paste

water

salt, to taste

black and red pepper [or cayanne pepper], to taste

1/2 tsp cumin

6-8 eggs

1. Heat oil in cast iron skillet to medium high. 

2. Add onion and saute until translucent [about 5-10 minutes]. Add garlic and bell pepper and saute until soft [about another 5 minutes]. Add tomatoes and cook for a few minutes until they start to disintegrate. Stir in tomato paste. Add water to desired consistency [this will be your sauce, how thick/thin do you want it to be? You should add somewhere between a couple of tablespoons and a couple of cups]. Add spices and salt and pepper to taste. 

3. Now it is time to add your eggs. We are poaching them, so just crack your eggs and drop them gently into the pan one by one, spacing them out as evenly as possible. Once the eggs are in the pan, do not mess with them. Just cover the pan with a lid and cook until the eggs are as cooked through as you prefer, about 8-12 minutes [we cooked them almost all they way through and they were great]. Remove pan from heat.

4. Serve over basmati rice or noodles. Enjoy

I hope you enjoy this dinner as much as we did!

Steel Cut Oatmeal: 3 Delicious Recipes

Steel cut oatmeal is tasty, nutritious and a great option for breakfast [Yes, even if you don't have much time to spend preparing food in the morning]. Also, I think that many people who have a texture issue with instant and quick oatmeal will find steel cut oatmeal quite palatable. I have come up with three different steel cut oatmeal recipes that I think are pretty awesome and all of them are gluten-free, dairy-free and sugar-free [Although, it should be noted that oatmeal itself is not necessarily gluten-free unless it is labeled as such].

Okay, steel cut oatmeal. Steel cut oatmeal differs from rolled oats in that it is less processed. Rolled oats are, well, rolled. Oat groats [which are awesome, btw] are basically whole oat grains that have been hulled and toasted, these are the least processed oat grains. Steel cut oats are oat groats that have been cut into pieces. Rolled oats are oat groats that have been rolled out flat. Quick and instant oats are rolled oats that have been pre-cooked and dehydrated [which is what allows them to cook so quickly]. Rolled oats generally go through much more processing to make them quicker to cook and easier to work with. Generally, the more processing a food goes through, the less nutritional value it has. Heating, smashing, drying, etc all break down important components that are healthy for our bodies. Basically steel cut oats are better for you than rolled oats [particularly the quick and instant variations], you get the picture. They take a bit longer to prepare, but that doesn't mean you have to prepare it every single day. 

Steel cut oats are a great source of iron, soluble and insoluble fiber. 

I am not one of those people that can eat first thing in the morning; it makes me nauseous. Therefore, when I work in the morning, I have to bring breakfast with me which means it has to be quick, portable, easy to grab and go. This does not mean that I have to sacrifice a healthy breakfast for a quick McGriddle [although, I will admit that McGriddles are out of this world amazing]. I prepare steel cut oats once a week, pour it into a muffin tin, refrigerate overnight, place each little disk in a baggie and voila- I have a week's worth of breakfast all ready to go. I think it is a pretty great option for busy people who want a nutritious breakfast or snack.

Here are my three awesome variations of steel cut oats.

Pumpkin Spice Steel Cut Oats

4 cups milk or water [I use almond milk]

1 cup steel cut oats

1/2 cup pumpkin

1 tsp vanilla

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice 

3 tbsp maple syrup

Peanut Butter Banana Steel Cut Oats

4 cups milk or water

1 cup steel cut oats

3/4 cup [about 2] bananas, mashed

2 tbsp natural peanut butter

2 tbsp maple syrup

1 tsp vanilla

Blueberry Maple Steel Cut Oats

4 cups milk or water

1 cup steel cut oats

1 cup blueberries [fresh or frozen]

3 tbsp maple

1 tsp vanilla

Instructions:

1. Bring water or milk to a boil. Add oats, cook for 5 minutes.

2. Add all other ingredients.

3. Stir continuously until oats are to desired consistency, about 25 to 30 minutes.

4. Eat. Or, if you are interested in storing them for a quick breakfast then do this:

- Divide oatmeal into greased or sprayed muffin tin [in my experience it makes about eight].

- Refrigerate overnight or for several hours.

- Use a butter-knife to gently loosen and remove oatmeal disk from pan. Place disks in individual baggies or tupperware.

-Note: The disks will still be soft, but they will keep shape enough to be portable and eat as is.

These have been my breakfast savior lately, they are really great for people who don't have much time to prepare food. I hope that others find this helpful and yummy!

Milk Was A Bad Choice

I have recently given up dairy. As a result I have experimented a bit with milk alternatives and I have written my opinions and suggestions about different milks here. But I am getting ahead of myself.

Why have I given up dairy?

Good question. Milk [in the U.S. at least] is excessively processed. All milk is pasteurized and most organic milk is ultra-pasteurized. During pasteurization milk is heated to kill any bacteria that is in it, ultra-pasteurization just means that it was heated to a higher temperature, perhaps for a longer period of time. While the pasteurization process kills potentially dangerous bacteria, it also kills healthy bacteria and enzymes [many of which aid the digestion of milk]. Also, milk being a good source of calcium is sort of a myth. Human bodies do not absorb the calcium that dairy contains very well, particularly if it is pasteurized [in case you were wondering, dark leafy greens are a great source of calcium]. Also, diary products just tend to make me feel bloated and weighted down- not a pleasant feeling.

So, why not raw milk?

First off, raw milk is extremely hard to find because it is a federal offense for one to sell raw milk to another. This is something that the federal government has cracked down on very severely in the past couple of years because apparently that is what is most important to spend our tax dollars on [but I digress]. So, finding it can be quite difficult and if you do you are putting your supplier at risk. Secondly, and more importantly about 80% of protein in milk is a protein called casein which has been linked to many illnesses and diseases [asthma, acne, multiple sclerosis and arthritis just to name a few]. As a side note, casein is commonly used to make commercial grade adhesive, plastics, and paint. Humans simply cannot digest casein properly, and thus it potentially causes major problems. Also, think about the purpose of cows milk. This is all a calf needs to gain over 500 pounds in the span of a year. Why do we so commonly drink milk that is produced by and intended for an entirely different species?

This brings me to soy.

I wish I didn't have to address soy, but being that I am going to review milk alternatives, it must be included. Soy is terrible for you, in all forms. First, soy is one of the most common genetically modified foods. Second, soy is poisonous in it's natural form [like olives]. In order to make them edible, they are treated with a chemical that is similar to Drano [have you seen Heathers?]. Once that is completed, soy is transformed into whatever form you buy it in: tofu, soy milk, edemame, tempeh, etc. Finally -and this is the main concern for human health- soy mimics estrogen in your body. Meaning your body receives is as if you had taken estrogen as a hormone supplement. One of the worst things you can do to your body [excuse my French] is f-ck with your hormones [yes, this includes hormone based birth controls]. Obviously, children are even more in danger when consuming soy. I hate when parents order soy drinks for their young children [again, I digress]. In my opinion soy is even worse than milk. Just please, don't consume it.

Okay. You are probably wondering where I got all this information about soy and milk being terrible. Well, it has come from a multitude of different sources, none of them mainstream. "Credible" sources are hard to find for this information because the milk and soy industries are huge, meaning that they have deep pockets to keep unflattering information hidden and false studies conducted in support of their product. Believe me or don't. Also, if you are interested in more information, google is your best friend. I am not an expert, but I have done my research. The information is out there, it can just be difficult to find. 

Moving on to great milk alternatives.

It should be noted that I have only tried the unsweetened versions of the following milk substitutes. It should also be noted that none of the milk substitutes that I tried are anything like cow's milk. It's just not the same. Nothing can mimic the texture, flavor or creaminess of dairy milk.

Almond milk

Almond milk is our staple. We use it for just about anything we would have used milk in or on. This milk has a very light almond-like flavor, it has a bit of a watery consistency, but overall it makes for a great muted-flavor milk alternative. Christian uses it on his homemade granola every morning [how adorable is he?] and enjoys it. I use it to make oatmeal and I think that it adds a nice almondy creaminess to the final product. I also absolutely love the almond milk in fruit smoothies, it brings out the sweetness of the fruit really well. I actually prefer almond milk in my smoothies to cow's milk. It's a much lighter and enjoyable snack. Almond milk is a good source of vitamin A and vitamin D, it is a great source of calcium and vitamin E, and it is low in calories and fat [40 calories, 3.5g fat in 8oz]. Overall, I think that almond milk is the best milk alternative. It is very healthy, it is economical [$3-$4 for a 1/2 gallon], and I think it has a great flavor.

Hemp milk

Hemp milk wins my vote for best tasting. Mmmm. Hemp milk has an awesome, subtle nutty flavor and great creamy consistency. It is just awesome. This is my favorite milk alternative to just drink as is. So far I have not used it in much, mainly because it is quite pricey [about $4 for 32oz]. And, oh my gosh, the chocolate version [which is sweetened] is ah-mazing. Yum, yum, yum. I just cannot express how much I love this milk. Hemp milk is a good source of polyunsaturated fat, vitamin A, calcium, vitamin D, riboflavin, vitamin b-12, magnesium, and phosphorus. It has a moderate amount of calories and fat [80 calories and 8g fat per 8oz], however most of the fat is good fat. If it weren't for the hefty price tag, this would be my number one choice for milk alternatives. It offers the most nutrients, it has the best flavor, and though the calories are a bit high I really don't use enough for that to become a problem [and I am not a calorie counter anyhow]. So, if you are bringing in the big bucks, this is the best option!

Sunflower milk

Sunflower milk is... Interesting. I really cannot explain it very well. It is a little bitter and would be suited best in savory dishes. Although, it has a very distinct flavor, so I would be mindful of that when considering it for any recipe. I did not find it pleasant to drink straight, or in things like cereal. Sunflower milk is high in calcium and a decent source of vitamin A. It has a moderate amount of  calories and is low in fat [70 calories, 4g fat in 8oz]. Overall, this was my least favorite milk. It just does not have a pleasant flavor and it was quite expensive, I think I paid around $4 for a 32oz carton. This wins my least favorite milk alternative. The flavor is not good, it is expensive, and it does not offer much in the way of nutrients. I would pass on this one.

Hazelnut milk

I was really excited to try this, and then I realized that the only hazelnut milk that I could find is sweetened. Bummer.

Rice milk

I used to drink Rice Dream all the time in high school, and I really have no idea why. I was weird, what can I say? Rice milk has a pleasant subtle flavor, but it is very watery in consistency. This would be my second to last milk choice, save sunflower milk. Rice milk is a decent source of vitamin A, calcium, vitamin D, phosphorus, and vitamin b-12. It has a moderate amount of calories and is low in fat [70 calories and 2.5g fat] again, the fat is mostly good fats. Rice milk is also moderately priced, about $2-$3 for 32oz. Really the only reason this gets second to last ranking on my scale is the watery-ness. It is really not a bad option for a milk alternative.

Oat milk

Yum. Oat milk is very naturally sweet. This is my treat when I just want something that is nice and sweet. It is a little mealy, in that you can feel little particles of oat in your mouth when you drink it [I couldn't think of a better way to describe that. My brain is tired, okay?]. I think this is the best option for adding to coffee or tea. I also like to drink this one plain because it has such a rich flavor. It tastes like liquid oatmeal. This is the milk that tastes the most like the original product. This is also probably the least healthy [of course, because it is so nummy]. This is pretty high in calories and low in fat, it is also the highest in carbohydrates [130 calories, 2.5g fat and 24g carbs in 8oz]. Oat milk is a good source of vitamin A, calcium, vitamin D and riboflavin. The only reason this milk does not get a great rating in my book is that it is so high in carbohydrates and natural sugar [which are not necessarily bad, it is just really high comparatively]. The flavor is awesome and it is moderately priced at $2-$3 for 32 oz. This is a great milk to use as a treat.

So, that's my two cents on milk and milk substitutes. I hope you enjoyed it and/or found it helpful :)