Corn & White Bean Chowder

Today the temperature dropped and with the cold front came strong, gusty winds. When my commutes get chilly, I find myself needing soup for dinner when I get home! Before Christmas it was pea soup (Peas, onions, spices, blend. Couldn't be easier!) but today I decided that I just had to have corn chowder. I chose to add white beans to thicken the soup instead of potatoes because white beans are a good source of complete protein. These thick pureed vegetable soups are a little heartier than your traditional vegetable soup, and they feel more satisfying while still providing a rainbow of micronutrients. Best of all, they couldn't be any quicker or easier. Just microwave some frozen vegetables & puree!

Soups are just so hard to make look pretty...

Corn & White Bean Chowder

1 can white beans
1 cube vegetable bullion
1 large onion
3c water
2.5c sweet corn
1T garlic
spices to taste (I used garlic, onion, paprika, & black pepper. Basil would also be nice)
Optional: 1-2T cornstarch for thickening

1. Chop onion.
2. Microwave onion and frozen corn until warm (~5 minutes).
3. Meanwhile, drain & wash beans.
4. Add all ingredients to large food processor or blender. Blend until smooth.

Enjoy with some crusty bread and a salad for a good dinner!

Orange-Ginger French Toast

A few weeks back, my brother and I met up with our resident-significant others for a getaway weekend in Gettysburg PA. It was lovely! Despite spending 23 years of my life in Pennsylvania, I had never visited Gettysburg and it turns out that fall is an amazing time to do that. History and foliage aside, one of the highlights of our trip was (not too surprisingly) brunch at Lincoln Diner. When we inquired, our waitress recommended the french toast without hesitation. She said that it was award winning, and the secret was that the cook skipped the eggs and used pancake batter made with orange juice to dip the bread! Of course, I decided to try this, adapting my favorite pancake recipe, and the results were delicious. This is by far the easiest and most delicious vegan french toast I've ever made!

Orange-Ginger French Toast

1c flour
2T baking powder
3/4c orange juice
1/2c vanilla almond milk
generous amounts ginger and cinnamon
8 slices whole wheat bread

Preheat skillet. Mix flour, baking powder, orange juice, and spices to make batter. Dip bread into the batter, evenly coating both sides. Cook, flipping as usual halfway though. Top with warm maple syrup (or cranberry sauce if you still have any left over from Thanksgiving). Enjoy!

The view from Little Round Top

Rosemary Roast Brussels Sprouts

Just a quick post to give you an interesting, quick, and healthy recipe to bring to an upcoming Thanksgiving celebration! Most people overlook Brussels sprouts, with bad memories of their bitter leaves from childhood. Did you know that many bitter vegetables sweeten as you roast them though? While many people think that you need oil to roast vegetables, that's not true! I made a simple glaze of balsamic vinegar, vegetable broth, garlic, and rosemary, which skipped the oil & definitely filled the house with some happy smells as it was cooking. If that's not enough to convince you to try this recipe, may I remind you of the health benefits of cruciferous vegetables, including a correlation with cancer prevention?

Rosemary Roast Brussels Sprouts

4c fresh Brussels sprouts
1 large onion
1c vegetable broth
1/4c balsamic vinegar
2T nutritional yeast
1/2T powdered garlic
1/2T dried rosemary
salt to taste

1. Preheat oven to 350F.
2. Meanwhile, quarter fresh Brussels sprouts, slice the onion, and add both to a mixing bowl.
3. Add vegetable broth, balsamic vinegar, nutritional yeast, garlic, rosemary, and salt to bowl. Stir to coat the vegetables.
4. Cover a baking sheet with parchment paper. Spray with non-stick cooking spray. Spread vegetables evenly across sheet.
5. Bake for 45 minutes to an hour, stirring halfway to ensure homogenous baking. Enjoy!

As American as Apple Pie

We are a nation of deplorables and nasty women. This is what makes America great. We are a huge country and thus come from a diversity of backgrounds. From our farms, to our universities, to our cities, and our businesses, our differences make us great. For those of you who were "shocked" that Trump won: look around you. We tend to surround ourselves with those who think like us, but you don't have to look far to find someone that's different that you. If diversity and a difference of opinion makes you uncomfortable, that's bigotry too.

Now, perhaps I'm biased. Let me explain where I come from. I am a liberal. Note that I say that I'm a liberal, not a Democrat. I am so far left that I know that this nation will never elect a President that accurately represents my political views. I've decided that I'm ok with that. I believe that safety, food, clothing, shelter, education, and health care are all basic human rights: I am a socialist.

I am also from Allentown, Pennsylvania. My hometown entertains a weird political microenvironment that has accurately predicted the results of every single Presidential election since the Great Depression or something outrageous like that. We have urban poverty, farmers and cornfields, immigrants, high school pregnancies and drop outs, and a suburban middle class that often doesn't take note of (or worse, fears) those who don't see the world the same way they do. As a scientist, it's my job to be observant, and I like to think that I grew up with my eyes open. Like I said, I'm a flaming liberal and my best friend was a conservative. Just because someone doesn't agree with you doesn't make them wrong.

On to this election...

I will be honest with you. I cried the day after the election. I cried because of what Hillary stood for to me. I cried because our country made a public declaration to me that as a woman, I am still a second-rate citizen.* As long as you are a man, when it comes to leadership, it is more ok to be black than it is to be a woman. But, that wasn't the only issue at stake.

If she had won, how many other hundreds of thousands would have cried instead? Cried because they felt the same frustration of being the backbone of the country and still being told that they are second-rate? Cried because they didn't want more of the same: they wanted their voices heard and they want change.

If we're all honest with ourselves, the frustration is not with each other. Our mutual frustration is a product of a faulty political system. The 2016 Presidential Election presented us with an impossible choice between two flawed candidates. We chose to see the best in the candidate we voted for, which meant that we had to overlook some serious problems. For me, Hillary's presidency would have represented affirmation that women are equals in this country.* Unfortunately, sexism is still a reality and as much as I wanted to believe it, having a woman as president won't make that disappear.

#imstillwithher, but I'm terribly disappointed in the liberal response to this election. We were aghast when in the 3rd debate, Trump said that he wouldn't accept the results if he lost. But suddenly, it's ok for us to protest democracy? Because we are "right"? In observing this election, there has been so much hate. Trump has been spewing hatred and intolerance, but actually his supporters (the ones that are friends with me, at least) have not. Ironically, Hillary was very civil, but Hillary supporters have been calling Trump supporters every nasty and deplorable name in the book. Apparently, this scolding, name-calling, and belittling was supposed to shame Republicans into thinking our way?

Let's go back to what we've identified ourselves as in this election: "deplorables" and "nasty women." Insults thrown at us by the opposite party. We are all an integral part of the web here, people. I'm scared too, but instead of "unfriending" people because they are different, let's stick together. We've been scared before, we've disagreed before, and in the end we are the great nation that we our today. Our differences were what made this country strong: it's time to embrace them. Let's stand together for love and tolerance. It's as American as apple pie.

Yes, I used a filter. Turns out, that even though brown sugar is tastier in the crumble, it's less photogenic.

Easy Apple Crumble Pie

Crust

1 1/3c flour
1/2t salt
1/2c chilled butter Crisco (yes, Crisco is vegan. Not healthy, but vegan)
4T ice cold water

Place all ingredients in food processor and pulse until combined. Roll out and then flip into pie pan. Cut down to size. It's that easy!
(To make this even easier, buy a crust. But a crust made with butter Crisco will really rock your world. Or, to make it gluten free, just skip the crust)

Crumble Filling

4 apples, sliced and cubed. I like to leave the skins on.
1/2c rolled oats
1/4c Earth Balance buttery spread (or vegetable oil)
1/2c brown sugar
1/4c flour (omit if making gluten free)
1T cinnamon

Cube apples. In a separate bowl (or perhaps the one you made your crust in, dish economy!) combine oats, Earth Balance, brown sugar, flour & cinnamon.

Putting it together...

Preheat oven to 400F. Put apples into crust, top with the sugary oats mixture. Create a "shield" with aluminum foil and place it over the crust to prevent it from getting burnt. Bake for 45 minutes to an hour, until apples are tender. Enjoy one of the great parts of being an American!



*Gross oversimplification of a very complex election. This is a blog post though and if I went into detail on all of the issues I felt were represented, no one would read it.

#keepitkind Comments of love and tolerance only, please.

Pumpkin Cornbread

It's (unfortunately still) winter, so I have been making up a big crock pot full of chili just about every other week. I think chili is an intensely personal thing. I shared one of my chili recipes early on, but really I switch it up just about every time I make it, and most of the time I just wing it with whatever ingredients and spices I am feeling. Besides the tomatoes, the only other thing that I usually have with my chili is cornbread. I just love cornbread! Unfortunately, most cornbread has a good amount of sugar and oil in it, which isn't the best for you. So, I took it upon myself to create a cornbread that still satisfied but you could feel good about eating. After many iterations of pretty bad sugar and oil free cornbread, I finally discovered the secret ingredient. Pumpkin puree! Using applesauce to replace the sugar and pumpkin to replace the oil gives a moist and slightly sweet cornbread, without leaving the cornbread too bitter or apple-y. It's the perfect complement to a good chili or soup on a cold winter day!

Pumpkin Cornbread

1 1/4c whole wheat flour
3/4c cornmeal
2t baking powder
1T flaxmeal soaked in 2T water
1/2c almond milk
1/2c water
1/4c apple sauce
1/4c pumpkin puree

Preheat oven to 400F. Mix dry ingredients, then add in wet. Add batter to a greased 9 inch round pan (or take it up a notch with a cast iron pan). Bake 20 minutes or so until a toothpick comes out clean. Split 8 ways, each piece of this cornbread is only 100 calories with 1g fat, down from 170 calories and 7g fat in the original recipe. Delicious!

Louisiana Hot Hummus

Since moving to Pittsburgh, I've been quite lazy about making my own hummus. I live a 3 minute walk (downhill) from Greek Gourmet, which is reputed to have the best hummus in Pittsburgh. Spoiler alert: they do in fact have the best hummus! My favorites are their Garlic, Sweet Potato, and Honey Habanero hummuses, which are all so good that I could practically drink them. Unfortunately, some weeks I just can't get there before they close at 7pm so I have to fall back on my own hummus making skills. I've found that I prefer savory white bean hummuses when I make my own (again, inspired by Greek Gourmet's amazing Smoked White Bean hummus) because I can get a creamier texture without adding a ton of oil. Plus, like chickpeas, white beans are a complete protein, and deliver good doses of vitamins B, C, E, K, and calcium, iron, magnesium, phosphorous, potassium, zinc, copper, and manganese. Wow! This week, instead of just trying to replicate Greek Gourmet's smoked hummus flavor, I decided to kick it up a notch. Through most of grad school, I was obsessed with Sriracha as my hot sauce of choice, but being back in Pittsburgh reminded me of my old favorite, Louisiana hot sauce. The vinegary taste of this hot sauce takes this hummus up to the next level, making it good enough to get me through until my next run to Greek Gourmet!

Louisiana Hot Hummus

1 can white beans, rinsed and drained
3T Louisiana hot sauce
1T liquid smoke
1T smoked paprika
3 cloves garlic
1t apple cider vinegar
1t powdered onion
sea salt to taste

Mix all ingredients in a high speed blender or food processor. Process until smooth, then enjoy with veggies, pitas, or on a sandwich!

Chocolate Banana Walnut Muffins

Bananas... the original super food of endurance athletes. Renowned for their potassium and easily digestible sugars, bananas are also packed with C and B vitamins and micronutrients. Unfortunately for me, even after repeated attempts to make myself like them, I've never been a huge fan of bananas. With my quest for recipes with that minimize added sugar, I decided that I should give bananas one more go. Last week, bananas were on sale for $0.29/ lb at our local grocery store so I committed to experimentation by purchasing two pounds. I've become pretty good at using applesauce in my recipes (like my chocolate peanut butter muffins last week) so I decided that I'd take it slow and try for a chocolate banana muffin, substituting banana puree for applesauce. The result was these muffins, which are like a new and improved banana bread. Adding cocoa powder, which is rich in flavanols, can improve circulatory function and enhance recovery. I did add sugar to these, but I think if you are really against it, you can substitute the banana for apple sauce in last week's make a really portable and balanced breakfast treat. Alternatively, these are decadent enough that you can go the other direction, whip up some icing, and make these into full-fledged cupcakes. Enjoy!

Chocolate Banana Walnut Muffins

2c flour
3/4c sugar
1/2c unsweetened cocoa powder
1t baking soda
2t baking powder
1c crushed walnuts
1 flax egg (1T ground flax seed plus 2T water)
2 ripe bananas
1c almond milk
3/4c water
1T apple cider vinegar

1. Preheat oven to 375F.
2. Mix flax egg and set aside.
3. Mix dry ingredients, then add crushed walnuts.
4. Add bananas and almond milk to a food processor or blender. Blend until smooth. (I hate the texture of bananas, so this helps eliminate banana chunks in the muffins.)
5. Add flax egg, banana & almond milk, and water.
6. Stir in apple cider vinegar.
7. Add ~1/3c batter of greased muffin tins.
8. Bake 20 minutes or until a toothpick comes out clean.

Yield: 18 muffins

Chocolate Cranberry Walnut option:
Substitute 1/2c applesauce for the banana and add 1c dried cranberries when you add the walnuts. My husband loves these!

Friday Flatbread Pizza

Friday night is pizza night! The tradition seems to go back in my family to the days when Catholics weren't supposed to eat meat on Fridays and the vegetarian choices were limited. For me, Friday night pizza brings back memories of eating dinner in front of the TV with my family watching TGIF. My parents were sticklers for family dinners at the table, so watching TV while eating dinner was a real treat. Those were the days! While we do have a number of good pizza joints around us (Pittsburgh is a college town, after all!) I prefer to make my own pizzas. More goodness, less waiting, and no mark up or delivery fees! While my husband likes his pizza the traditional way (thick crust & lots of cheese), these days I have been very into my flatbread pizzas, which I make with a thin crust and top with Italian-y hummus plus whatever vegetables we have in the fridge. Tomatoes are a must, but onions, red peppers, spinach, artichoke, mushrooms, and olives all make regular and tasty appearances. With my preference for a thin crust a quick and easy baking powder crust works just fine for me, but my husband prefers a fluffy yeast crust. I include the recipes for both below, so pick your poison! If you're patient or have foresight and a bread maker, go with the yeast crust but otherwise the easy baking powder recipe will do just fine. This week, branch out to try a vegan pizza... you won't regret it! (If the idea of hummus a pizza sauce is just a bit too much for you to wrap your head around, there's always my Pesto Pizza too.)

Breadmaker Pizza Crust (2 crusts)

1 1/2c warm water

1/2T salt

1T olive oil

3 3/4c flour

2t rapid rise yeast

2T sugar

Place ingredients in the breadmaker in that order. Create a "volcano hole" in the top of the flour pile and fill it with the yeast followed by the sugar to be sure that the yeast doesn't touch the salt or water too early. Run the dough cycle (~1.5hrs). Once completed roll out the dough.

Simple Thin Crust (1 crust)

2/3c whole wheat flour
dash salt (optional)
1t baking powder
1/4c warm water

Combine dry ingredients, then add warm water and olive oil. When the dough just starts to stick together, roll it out into your crust.

Tomato-basil hummus

1 can chickpeas

Juice of one can of tomatoes (retain the tomatoes for your topping)

1/4c nutritional yeast

garlic, basil, oregano (to taste)

Food process all ingredients until smooth.

Put it together: Spoon and spread tomato-basil hummus onto crust. Top with tomatoes, onions, peppers, spinach-- any vegetables that you have in your fridge! Sprinkle with additional nutritional yeast and Italian spices. Bake for 10 minutes at 400F, or until the edges of the crust start to brown. Enjoy!

Cheesy Mushroom Soup

While thinking about making food for the Superbowl this year, I became obsessed with the idea of vegan nacho cheese made from carrots. Sadly, this could not come to fruition because I didn't have potatoes on the day of the game. Fortunately, a couple days after the game, my husband came through with some potatoes for me so I gave it a go. And Oh. My. Goodness! It's not nacho cheese, but it is really, really good. Rather than dipping, I found myself going at the dip with a spoon. In a moment of genius (as I was trying to restrain myself between bites), I realized that I had mushrooms in the fridge. The one and only food I miss as a vegetarian is a delicious beef burger topped with with mushrooms and swiss cheese. (Yes... red meat and cheese, definitely the healthiest omnivore food, I know!) This taste is hard to recreate, but I knew that by pairing this delicious cheesy liquid with mushrooms, I had a chance. I sautéed up the mushrooms with some onions, garlic, and black pepper and mixed it in with my cheese sauce. So freaking good! Only one bowl made it to a bowl on my first trial of the recipe... I'll be making this creamy, cheesy, mushroomy goodness again soon!

Not a looker, but man this soup is good!

Cheesy Mushroom Soup

6 large carrots
4 potatoes
2 onions
Garlic, paprika, and salt to taste
2 cubes vegetable bullion
1/4c apple cider vinegar
1/2c nutritional yeast
2 packages (8oz) mushrooms
2 more onions
more garlic & black pepper to taste

1. Peel & cube potatoes. Slice carrots and onions.
2. In a large microwave safe bowl,  add 6c water, carrots, potatoes, and onions. Microwave on high until vegetables are tender. (~10 minutes depending on microwave)
3. Meanwhile, wash and slice mushrooms and additional onions.
4. In a large soup pot, sautee mushrooms and onions with garlic & black pepper, until tender. I use water to prevent sticking.
5. When your microwave bowl is done, transfer the water and vegetables to food processor/ blender. (Do it in batches or use an immersion blender.) Add bullion, garlic, paprika, and salt. Process until smooth.
6. Add contents of blender to your mushrooms and onions in the soup pot. Stir in apple cider vinegar and nutritional yeast.
7. Add water to thin (if you desire) and enjoy!

Chocolate Peanut Butter Muffins

Happy Galentine's Day! Well, technically, I think that the day before Valentine's day is Galentine's day but I'm late, as I am with every holiday these days. Today, I'm going to share a quick, easy, and surprisingly delicious recipe with you. Chocolate peanut butter muffins! I don't know what's wrong with me, but for the past few months I've been really, really wanting chocolate in the afternoon. And it's killing me because chocolate is for after dinner! Also, anyone who knows me knows my deep love of peanut butter. Seriously! When I had to drop weight for crew in college, I would just stop eating peanut butter for a few weeks. These days, I subject myself to no such torture. I will confess that I have 8 different types of nut butters open and in circulation in my kitchen right now. My new favorite these days is PB Trimmed Powdered Peanut Butter. Powdered peanut butters are great! They have creamy peanut taste, but all the oil removed, so that you can eat 4x as much peanut butter. (See how I suggested that you can just eat more rather than cut calories with it? Ha! This is the way I do nut butter...) Plus, while TSA confiscates peanut butter, you can take the powdered stuff on airplanes with you. This is a real bonus for a traveling vegetarian who wants to ensure quality protein is accessible... airport food is questionable, and even more so when you don't eat meat!

Anyways, these breakfast cupcakes are a real treat. I used a sweetened chocolate protein powder, so besides the apple sauce, no additional sugar is needed! I chose to top these with honey flavored PB Trimmed, but any nut butter that tickles your fancy will be awesome. With PB Trimmed, each muffin delivers 135 calories, 3g fat, and 12g protein. Yum!

Mmm... chocolate peanut butter muffins! And what's that in the background? Oh, just my Super Simple Peanut Butter Cookies

Chocolate Protein Muffins

1/2c whole wheat flour
1/2c chocolate protein powder (sweetened)
1/4c cocoa powder
1t baking powder
1/2t baking soda
1T flax egg (1T flax seed meal soaked in 2T water)
1/4c apple sauce
1c almond milk
For Topping: 1/2c peanut butter or PB Trimmed

1. Preaheat oven to 375F.
2. Mix flax egg and set aside.
3. Mix dry ingredients, then add wet.
4. Add batter to greased muffin tins. Top each with 1T peanut butter.
5. Bake 25 minutes or until toothpick comes out clean. Enjoy!

Yield: 6 muffins (Yes, there are only 5 in the picture. I had to taste test to be sure they were worth writing about!)

2015 Reflections & Gingerbread Cookies

On new year's eve, I like to take some time to reflect on everything that's happened that year. This year I'm starting early because of all of the big changes that have gone on in my life in 2015. Personally, it's felt like my life has been slammed into fast forward ever since I was offered my job at Carnegie Mellon early in 2014. You'll note that this was around the same time that the blog posts started to be less regular... So here are the highlights of 2015.

1. Marriage. On 05/31/2015, I got married! The wedding was fun: we got married in the MIT chapel, and then headed up to spend the weekend celebrating by Squam Lake in New Hampshire. I had obsessed over every detail to make sure that everyone had fun and I think it paid off. In hindsight, despite a rainy wedding day, my wedding photos are my only complaint-- the ones from the chapel and by the Charles river are still MIA and the ones taken at the rain location for our big ceremony are lack luster. (Oh, and if you were there... thank you notes are on my "To Do" list for tomorrow. I was hoping to have all the photos before I sent thank yous, but since half of them still haven't showed up...)

2. Move. Three days later, on 06/02/2015, two moving trucks showed up early in the morning in Providence RI and Somerville MA to pick up our and belongings to take to our new home in Pittsburgh PA. Because of the conflicting geographies of Brown & MIT, my husband and I had never lived together before our wedding, so we did the moving in together thing old school: after marriage! There has been a lot to get used to: living in a house instead of an apartment (3 floors to lose things on!), living with each other (whose sofa should we use? whose pots and pans? when do we go to bed?), and simply Pittsburgh. My husband has never lived outside of New England and we had both been in the Boston area since we graduated from college so it was a big change for us.

3. Thirty. On 07/29/2015 I turned 30! Given all these big life changes going on, it felt "right" that I should be starting a new chapter of my life chronologically. On my 30th birthday, I watched the sun rise over the ocean at Revere Beach with my best friend and the loaded up the last of my office/ books/ lab supplies that I left at MIT in my car to drive west. All in all, I spent 8 years in Cambridge at MIT and I will say that it was a fantastic place to spend my 20s. I was given so many opportunities and was challenged constantly over that time. Without these years, I would not have become the person/ scientist/ athlete I am today. For the first week I was 30, I was excited about it. Stable adult life, with a house, husband, and paycheck, yay! But after a week, I grew to resent what stability responsibility cost.

4. Professor. My official start date at CMU was 08/01/2015. I had been going back and forth for a nearly a year, but this was when the reality hit. I hired two postdocs and taught sophomore organic chemistry this fall. I have to sign emails Professor Sydlik. The grant writing is ok, but I have to show up to lecture 4 times a week at a specific time and prepare problem sets and exams!  Fortunately, I have excellent colleagues and mentors who were able to remind me that being a professor is about as good as it gets: you have the perks of stability and such but still about 90% of the freedom you had as a student (and perhaps even more freedom in some aspects).

5. More bikes. To complete the most eventful 10 weeks of my life, I got my Cat 1 road cycling upgrade on 08/08/2015! I had been doing well early in the season, but after moving to Pittsburgh, I suddenly got a lot faster. Over the course of a few weeks, I won the PA Elite TT title, two more local RRs, and then shocked myself at the Tour of the Catskills. After a disappointing TT, I launched a vicious attack on stage 2 but then got a flat that relegated me to 4th. On stage 3, it all came together and I beat some pros who came down to race to win the Devil's Kitchen RR. That stage race is my favorite and I am sad to see it go. I also traveled to Ireland to compete in a stage race, found that I absolutely loved it, and made some history winning Pittsburgh's Dirty Dozen bike race. After 3 years of local racing and moving up the categories, I am excited to train hard (with the help of Finish Fast Cycling) and try my legs at some big races in 2016.

Well, that's the highlights of 2015. New Year's Resolutions to come tomorrow (and you already have my recipe for vegetarian pork and sauerkraut). For now though, I'll leave you with an awesome gingerbread cookie recipe that I developed to take to New Year's parties with me. These are gingersnaps that don't really snap... instead, they have a crispy exterior and chewy interior that is downright amazing. And it's all accomplished in a recipe that doesn't even have any oil!

Gingerbread Cookies

2.5c (whole wheat) flour
2.5c dark brown sugar
5t baking powder
1T ginger
1T cinnamon
1t cloves
1t nutmeg
1c molasses
1/2c almond milk

1. Mix dry ingredients, the add the wet.
2. Preheat oven to 350F.
3. Refrigerate dough for 15 minutes. (This just makes it easier to shape into balls for a nice even circle.)
4. Shape chilled dough into balls.
5. Bake 13 minutes, then remove from oven. Let cool at least 5 minutes before removing from the cookie sheet.

Enjoy!

Healthy Oatmeal Cookies

I've been making "bike cookies" for a while (a recipe that shamefully, I've still not shared in over 2 years of blogging), but this fall I decided that I wanted to take it up another notch. I challenged myself to come up with a substitute for my afternoon Cliff bar snack that didn't include a big dose of sugar. Remember last winter when I was inspired by Engine 2 and posted about my adventures in sugar-free baking? Yeah... minus the scones, it didn't go so well... So, I wasn't holding my breath for these. But I thought they might be ok since my grandma does use applesauce in her oatmeal cookies. Of course, she adds it along with butter and sugar, rather than instead... but hey! I thought these were worth a shot. The result is the best homemade bars ever! Three cookies approximates the nutrition of a Cliff bar on awesome: 200 calories, 3g fat, 39g carbs, and 9g protein. (Or for those of you who aren't starving at all times and would only want to eat one... that's 65 calories, 1g fat, 13g carbs, and 3g protein.) Yum!

Healthy Oatmeal Cookies

2c rolled oats

1 scoop protein powder (Whole Foods now has a fantastic vegan protein called "fit protein" I used the Vanilla-Cinnamon flavor for these)

1T baking powder

1 ton cinnamon (ok, maybe an exaggeration, but maybe not. You've seen me cook...)

1c raisins

1.5c unsweeted applesauce

Preheat oven to 350F. Mix oats, protein powder, baking powder and cinnamon. Add raisins, then applesauce. Shape into balls and press flat onto a baking sheet. It should make ~15 2 inch cookies. Bake for 15 minutes or until the edges just start to turn brown. Take on your next ride, or enjoy as an afternoon snack!

Happy Thanksgiving! (2015 Edition)

Since I last wrote, big changes have happened in my life. I got married, moved from Massachusetts to Pennsylvania, started my dream job as a tenure track chemistry professor at Carnegie Mellon, upgraded to a Cat 1 road cyclist... I feel like the list goes on and on.  I have so much to be thankful for. My loving family and friends, a caring, sweet husband, my dream job, many fast bikes, a nice (rental) house in a good neighborhood, a wickedly smart and athletic rabbit, who might just be a psycho-killer if he was a human... However, with so many changes I feel like I'm still finding my footing in this new life. I don't know how and what to prioritize and if I didn't love everything so much, I would feel very overwhelmed. I don't yet know how to be the best wife I can be (although recently I learned that it does not involve keeping a spotless house. We are much happier when I accept that the house will be messy.) This Thanksgiving, my husband is working night shift. Thus, I decided not to travel so that I could be with him as he spent his first holiday outside of New England without his family. I feel like a huge disappointment to my own family, but since I'm married now, I have to put Aidan first and think about how I can best support him. And I think being here for him and getting caught up on sleep, chores, and work is the best way to do just that.

We aren't totally missing out though. Last weekend, our best friend came into town, since her parents live down the street from us, so we celebrated Thanksgiving with a delicious dinner with her family then. I am so thankful to have my best friend and really, her whole family in our lives. They are the type of people who know what you need and give it to you before you even ask or realize yourself that you need it. Thanks :) She truly gives meaning to the quote "friends are the family you get to pick out." To the dinner, I brought a Veggie Turkey and apple sweet potato burgers, as the vegetarian entree (recipe below). I was really proud of my veggie turkey, especially because I found it on Pinterest last year and actually remembered for a whole year that I wanted to make it and did! I must say, it is a fantastic contribution for a vegetarian to bring to a Thanksgiving dinner.

The most adorable veggie turkey.

But on the big day, what's a girl who loves to cook but doesn't have a Thanksgiving dinner planned to do? I have a ton a work and laundry, but I decided to indulge myself by making a few more elaborate recipes that I have been dying to make for some time. For the husband, I made cranberry-maple glazed salmon and apple crisp to take to his work potluck. I followed those up with a chestnut stuffing (to make use of some french and sourdough bread that had gone stale) and a sweet potato lentil shepherds pie. There's still many hours left in the day, so I might make a few more things, but I decided to take a moment to reflect and do one more thing that I gratuitously enjoy... sharing recipes with you!


Apple Sweet Potato Veggie Burgers

1c oatmeal, ground to oat flour

1T cornstarch

1 large or two small onions

2 cans chickpeas

1 large apple diced

1 large sweet potato, cubed

garlic, ginger, cinnamon, salt & pepper to taste

1. Preheat oven to 350F.

2. Roast sweet potato cubes on parchment paper for 30 minutes or until just starting to soften.

3. Make oat flour by food processing oats. Add the cornstarch. Add spices.

4. Dice onions and add them to the food processor. 

5. Wash & drain chickpeas. Add 1/2 of them to the food processor. Pulse to make a course paste. Transfer to a large bowl.

6. When the sweet potatoes are done, add them to the food processor. Add remaining chickpeas and apple chunks and process coarse lay. Add to bowl.

7. Mix mixture in bowl with hands (like working clay) Taste to see if you need to add any additional spices.

8. Shape into patties (this should make 10). Bake for 30-40 minutes at 350F. Flip burgers at 25 minutes to evenly brown.

9. Serve with cranberry sauce (or honey mustard). Enjoy!

Vegetarian Chestnut Stuffing

1 lb chestnuts
~1 loaf stale bread (I use whole wheat bread ends, a stale Italian loaf, and stale sourdough rolls to use)
1 small onion, diced
1 16oz package mushrooms, chopped
2 stalks celery
2c vegetable broth
Black pepper, garlic, parsley to taste

1. Preheat over to 350F.
2. Cut an "x" into the top of each chestnut. Roast in over at 350 for 40 minutes.
3. Meanwhile, chisel (ok, or cut if your bread isn't like rocks) bread into chunks. Dice onion, celery, mushrooms. Place in 9x 13 pan.
4. Once your chestnuts are done and cooled, harvest as much chestnut meat as you can. Add to pan.
5. Add spices and pour broth over stuffing mixture. If using fresh bread, use less
5. Bake for 1 hour, stirring occasionally, or until bread is desired crispiness and mushrooms & onions are tender.

I. love. bread. Yum! Carbs are speed!

Sweet Potato Lentil Shepherd's Pie

2 large sweet potatoes
1 large onion
3 cloves garlic
1c dried lentils, cooked
1 package (16 oz) mushrooms
1c unsweetened original almond milk
basil, garlic, onion, salt, pepper, parsley to taste

1. Preheat over to 350F (Hint: these are all at 350 by design, so if you wanted to make a Thanksgiving feast, you could do them all at once!)
2. Wash lentils, then cook in ample water. You can flavor the water with bullion or vegemite for more flavor.
3. Poke holes with a fork in the sweet potatoes. Microwave for 10 minutes, or until soft.
4. Saute 3/4 diced onion and mushrooms in a large pan, using water to prevent from sticking. Add spices.
5. In a small food processor, food process 1/4 onion, 3 cloves garlic and parsley.
6. Once lentils are done, drain. Add to mushrooms and onions and sauté for another 5 to 10 minutes.
7. When sweet potatoes are soft and no longer scorching hot, cut open, and scoop the flesh out into a small bowl. Add almond milk with spices from the blender and mash with a potato masher.
8. Add lentils to a cassarole dish. Spoon on a top layer of sweet potato mash. Bake for 20 minutes until the top just starts to brown.


Happy Thanksgiving, everybody! More vegetarian Thanksgiving recipes can be found in my 2013 Thanksgiving week post. Enjoy and be thankful!

Vegan "Easy Mac"

Wish that you could find  comforting dish to make on a weeknight that is as easy as Easy Mac, but without all the processed ingredients? Look no further! This vegan version of "easy mac" packs a nutritional punch with a serving of veggies and is ready in less than 10 minutes. The secret ingredient in our creamy, cheesy sauce is pre-cooked frozen squash to which we of course add nutritional yeast. This makes for an easy mac that's packed with vitamins A, C, and B, as well as fiber from the squash, and complete protein from the nutritional yeast. Yum! Serve it over some whole wheat pasta, add a salad, and you have yourself a meal in no time.

The secret ingredient!

Vegan "Easy Mac"

12oz package frozen cooked squash
1/2c nutritional yeast
garlic, salt, black pepper to taste
onion powder (optional)
1/2 box whole wheat pasta (You could also use farro, or any other type of quick cooking pasta or grain)

1. Bring water for the pasta to a boil
2. Microwave frozen squash.
3. Add pasta to boiling water and cool according to the directions.
4. Once squash is warmed through, stir in nutritional yeast and spices to taste.
5. Drain pasta and add sauce. Enjoy!

Cranberry Scones

With all the stress and the snow, I've been back in the kitchen and while I haven't had much time to write a post or care about food photography, I've been back at it developing recipes. If you were in a Whole Foods in January, you may have noticed the Engine 2 Challenge posters that were everywhere, and these got me thinking. The Engine 2 diet promotes the usual whole food, plant based diet that I embrace, but also preaches the evils of fats/ oils and processed sugars. Naturally, I saw these posters advertising a challenge as a personal challenge to develop some new recipes! After several failed batches of "cupcakes" that attempted to use apple juice as a sweetener (pro tip: it doesn't work and messes up the consistency) I thought my oil-free, sugar-free recipes were doomed.

Then these scones surprised me! I planned for them only to be an edible, palatable accompaniment to my afternoon coffee, but when my fiancé tried one he begged for more. Success! With 5g of protein, 6g of fiber, and only 1g of fat, these scones make a great side to your afternoon cup of joe.

Cranberry Scones

2 1/2c whole wheat flour
1 1/2T baking powder
1/3c dried cranberries
1c unsweetened applesauce
1/2c unsweetened vanilla almond milk
Cinnamon to taste

1. Preheat oven to 425F.
2. Mix four & baking powder. Add cranberries and stir to coat. (If you don't coat your fruit in flour before adding in the wet ingredients the inside of the scone gets all gummy.)
3. Add in apple sauce and almond milk. The mixture will seem quite dry, but this is all part of the plan for scones. Once the dough starts to stick together kneed it a few times.
4. Form dough into an oval on a baking sheet and cut into 8 pieces, separating each a bit to make sure that each of the scones has plenty of room to bake evenly.
5. Dust the top with cinnamon and bake for 30 minutes, until edges just start to turn brown. Let cool (these actually aren't better when warm) and enjoy!

Pumpkin Baked Oatmeal

Surprise! Hello and welcome back... Energy Neutral is not dead. I've just been about as strapped as one person can be between simultaneously working as a professor at CMU and postdoc at MIT, all while planning my wedding and stubbornly putting in the groundwork training miles for my 2015 cycling season (in which I will ride for Breakaway Bikes p/b Felt and I aspire to earn my Cat 1 upgrade). If I find a free moment, I make something besides kale salad for dinner, but haven't found the time to write about it. In fact, I just realized that I never shared the recipe for the kale superfood salad that has been my dinner go-to for the last six months! (Although I did start a draft post about it back in July... hopefully I'll find some time to put it up at some point.)

Things have been a whirlwind since I started making visits to CMU in September. However, I've been dreaming about writing a blog post and getting back to doing more cooking for a while. Finally, over Thanksgiving I found some time to throw some ingredients in a bowl and try something new. While visiting the farmers market with my Dad to pick up the last fresh essentials for Thanksgiving dinner, we noticed one of the stands was selling baked oatmeal, and boy did it look good! This inspired me to go home and learn how to make baked oatmeal. I first tried carrot cake oatmeal, which was good, but my real winner was my pumpkin pie baked oatmeal. In this, I have found my perfect breakfast! Throwing a piece of this tasty bar in my backpack to accompany a smoothie (in which I add extra protein powder. Oats are a complete protein, but the carb to protein ratio is a bit high) keeps me going through lunch and beyond. This is gluten free and packed with all the goodies that pumpkin and oats offer. Enjoy!

Pumpkin Baked Oatmeal

3c oatmeal (I used 1.5c quick cook and 1.5c old fashioned, just because that was what I had!)
1T baking powder
cinnamon, nutmeg, and ginger to taste
1 can purred pumpkin (15oz)
1c vanilla almond milk
1t vanilla
1/4c maple syrup
1/4c walnuts

1. Preheat the oven to 400F.
2. Mix the oatmeal, baking powder, and spices in a mixing bowl.
3. Add the pumpkin, almond milk, vanilla, and maple syrup. Stir until all ingredients are wet.
4. Spray or grease a cassarole dish. Add the oat mixture and top with the walnut.
5. Bake for 30 minutes or until firm.
6. Cut, serve, and enjoy! Leftovers keep well for days, although it is unlikely that it will last that long...

Pesto Pizza

Growing up in my house, Friday night was pizza night! I think this stemmed from the days before the second Vatican counsel, when all Catholics couldn't eat meat every Friday: cheese pizza was one of the easiest pescetarian foods to come by when my Dad was growing up in Western Pennsylvania. These days I don't always eat pizza on Friday nights, but I do get indignant when free food around campus involves pizza for lunch on Friday. This is one of my many quirks that makes my parents refer to me as "Sheldon Cooper," although Sheldon's pizza night is Thursday.

In truth, eating pizza on Friday nights is logical and practical. Pizza makes an excellent, substantial dinner before a race or a long ride and there are plentiful leftovers for after the ride (or the rest of the weekend). Best of all though, pizza is easy! If you order take out, it's ready by the time you drive to the pizza joint. While it's easy enough to make your own, I find the mixing bowl required to make the crust can be prohibitive on a Friday night. Like everyone else, I'm often really tired and hungry on Friday nights so my favorite time-saver is a freezer pizza from Trader Joe's. A freezer pizza gives me 10 minutes to do my daily core workout while it cooks, but doesn't delay gratification and dinner beyond that!

Recently, I found Trader Joe's pre-made pizza crusts and decided that at $2.49 for two pizzas, it was worth a shot. I chose to top it with a basil pesto sauce, scallions, and tomatoes, which is my favorite variety of cheese-less pizza. Most pizzas that omit cheese leave me wanting, but this creamy, basil-y pizza is everything you want in a pizza. Give it a shot the next time you are looking for a quick dairy-free pizza option!

Get it while it's hot... this pizza goes fast!

Pesto Pizza

1 Pre-made Pizza Crust (I like Trader Joe's)
    Alternatively, to make this gluten free, feel free to use polenta as the crust, like in my Polenta Pizza.
1 large bunch basil
2/3c nutritional yeast
3T olive oil
garlic
salt (optional)
splash balsamic vinegar
water (to thin as necessary)
1 large or several small tomatoes, sliced
5 scallions or 1/2 onion, sliced

1. Preheat oven according to crust package directions.
2. In a food processor, combine basil leaves, nutritional yeast, olive oil, garlic, salt, and a splash of balsamic vinegar. Food process into a pesto paste, adding 1T water at a time as necessary to thin. Taste your pesto to make sure you have enough garlic!
3. Slice tomatoes and scallions.
4. Top pizza crust with pesto. Add tomato and scallion slices.
5. Bake for 12 minutes (or as the package directs.) Let cool and enjoy!

Simple Zoodles with Tomatoes

Hello! There's been lots going on here with both research and summer racing season in full, zealous swing. But I'll leave that out for today to focus on... zoodles! My paleo friends have been talking about zucchini noodles for some time, but somehow I managed to overlook the trend. Until last week, when it hit me like a ton of bricks... I had been missing out! So I hastened over to Amazon and found this very simple, handheld spiral slicer for only $13.99. With so little to lose, I figured it was worth a shot: I would get a few good meals out if I didn't like it and could always upgrade if I found that I loved it. I was away most of the weekend, so when I came back on Monday and found my spiralizer waiting for me, I knew I had to try making zoodles immediately.

The spiralizer at work...

The concept of zoodles and a spirializer are very simple. You simply thinly slice zucchini into long strips and then treat it like you would pasta. You can eat your zoodles raw or lightly cooked, either way is delicious. Additionally, you have a choice of peeling the zucchini before spiraling or just leaving the skin on. As you can see, I chose to leave the skin on and I was really happy with that choice. One big bonus of zoodles over pasta, is that zucchini is really absorbent so it takes on the flavors of your seasoning very well. Additionally, one large zucchini will give you 4g good quality protein and 4g fiber, as well as a whopping dose of vitamins A, C, K, B6, thiamin, riboflavin, folate, magnesium, phosphorous, manganese, and potassium. Whoa! For our first zoodle experience, I chose to keep it simple and just sauté some tomatoes and onions with garlic, olive oil, and nutritional yeast to serve over the top. This turned out to be a delicious, simple summer meal that I'm hoping to make again soon!

Simple Zoodles with Tomatoes

2 large zucchini
1/2 pint fresh tomatoes
1/4 onion
1/3c nutritional yeast
2T olive oil
garlic and sea salt to taste

1. Spiralize zucchini/ summer squash using a spiralizer or julienne peeler. 1 large zucchini (or 1.5 medium zucchinis per adult is a good serving suggestion.) If using a hand held spiral spicer like mine for the first time, be careful! When your zucchini stub gets lower than the top of the "cone" you are at risk for nicking your fingers, which I did.
2. Slice tomatoes and dice onions.
3. Add onions to skillet with olive oil, garlic, and salt. Sauté until they turn translucent, adding water as necessary so that they don't burn (it'll boil off).
4. Add tomatoes and sauté for a couple minutes. Add nutritional yeast, which should turn into a light, creamy sauce as it combines with the juice from the tomatoes.
5. Add zoodles and sauté for a minute longer. Turn off heat and serve. Enjoy!

Salted Caramel Cupcakes (GF!)

It's been a crazy summer thus far, but moving day is almost upon us! Tomorrow I will move out of the Cambridge apartment in which I've lived for the majority of my time at MIT and into a new apartment in Somerville. I'm most excited for my spacious bedroom and the lack of central AC. Seriously! I'm chronically cold and it's such a bummer to have to sleep in thermal long-sleeved flannel pajamas under 4 blankets in the middle of July. Hurrah for short-sleeves and one quilt! I have also really enjoyed the space in my 8' by 9' prison cell room that has happened by trading in my queen bed for a twin air mattress. I'm excited to set up my full bed in a 10' x 13" space. I may even have some space to do core and work in my bedroom now.

One thing that I definitely wanted to do before moving, was celebrate my roommate/ best friend's birthday that was on July 1st. While I'm looking forward to the warmth of the new apartment, using the oven in a non-air conditioned home in July is just crazy. So I've been on the lookout for a good gluten free cake recipe to make before we move. The first year she found out she was gluten intolerant, I used a gluten free box mix and then in subsequent years I've used store-bought gluten free flour. This year though, I wasn't really feeling the $10 for a 1lb box of flour. So when I saw this recipe for Salted Caramel Chocolate Cupcakes on Hungry Curious, I got really excited and knew I had to make my own version, since I hate bananas and that's what is used as the binder. This recipe calls for only oat flour, which is by far my favorite gluten free flour: since it's made by simply food processing rolled oats, it's almost a cheap as wheat flour and it's nutrient dense to boot since it's a whole grain. The one problem that I've had with making cakes from oat flour though is that the center of the cake will fall once the cake is cooled, since the elasticity of gluten is what lets it keep that shape. This has happened without fail, no matter how much binder or leavening agent I add! This recipe cleverly disguises and makes use of the central divot in the cupcake by filling it with salted caramel. Genius! 

The other critical part of the birthday celebration is the trip. Last year, we took an amazing trip up to Cape Ann and saw 4 lighthouse, visited a beach, and also had lunch and salt water taffy in our favorite town (Rockport). This year though, we opted for a lower key adventure with a sunrise trip to Revere Beach. If you haven't been, this is a great weekend to check Revere Beach out because it's hosting it's annual Sand Castle Competition! This morning though, The sandcastles weren't very far along due to a rain storm last night. Instead, we took the opportunity to revel in the calm before the storm and enjoyed the waves crashing on a pristine, empty beach. Although it was overcast, we still enjoyed the beautiful views.

Salted Caramel Cupcakes (GF!)

Cupcakes

1c rolled oats, food processed to oat flour

1/3c almond meal

2/3c cocoa powder

1tsp baking soda

2tsp baking powder

3T brown or raw sugar (optional)

pinch sea salt

1T flax seed + 3T warm water

1c almond milk (unsweeted vanilla)

1/4c maple syrup

2T coconut oil

1t vanilla

1T apple cider vinegar

Salted Caramel

1/2c salted almond butter

1/2c maple syrup

1T coconut oil

1t vanilla

sea salt to taste

1. Preheat the oven to 350F.

2. In a food processor, food process 1c rolled oats to a fine flour.

3. Add 1T flax seed to 3T warm water and set aside to soak.

4. Add oat flour, almond meal, cocoa powder, baking powder, baking soda, and sugar to a mixing bowl and stir to combine. The original doesn't call for sugar and I rarely use it but a birthday is a special occasion!

5. Add flax seed, almond milk, maple syrup, coconut oil, and vanilla to the dry ingredients. Stir to combine. (Note: you don't need to use an electric mixer like most cakes, just a spoon will do)

6. Stir in apple cider vinegar.

7. Fill 10 cupcake tins with the batter and bake for 30 minutes or until a toothpick comes out clean.

8. While the cupcakes are done baking (or the next day), add all the ingredients for the salted caramel to a sauce pan. I chose to be conservative with the salt and add additional salt crystals on top once I tasted the caramel to make sure I didn't make it too salty.

9. Heat over medium heat, stirring constantly.

10. Once the edges start to bubble, keep stirring an additional two minutes. (Or: stop when it first starts to bubble for a runny caramel, or boil up to  four minutes for a stiffer caramel. Just keep stirring!)

11. Drop a generous spoonful of the caramel on the top of each cupcake. Wait until the caramel is cool so that you don't burn your mouth! It's tough, I know, but it's only 10 minutes... Enjoy!

Nut-free version: Replace almond milk with soy milk, almond butter with sunflower butter, and the almond meal with an additional 2T cocoa powder and 2T oat flour.

More sandcastles to come at Revere this weekend!

Carrot Cake Cookies

Hmm... I'm sensing a theme for July here... first, naturally, carrot cake! The second, that I only have time to post once/ week. I'm sorry about that! Things have been very chaotic on the MIT front with two undergraduate researchers to supervise, as well as a paper to write and on the life front, since the moving process has started! Thus far, moving has been a combination of exhausting, stressful, and empowering. The biggest beast has yet to move (my queen sized box spring. Ugh! What was I thinking?! Actually, I know exactly what I was thinking: I bought it early in the courtship of my fiancé and I was trying to woo him with a super comfortable and spacious bed.) but we are getting there. Thus far I've moved a sofa and dresser from a 3rd floor walk up to a 3rd floor walk up with only the help of my roommates, and actually, I even got the dresser up all by myself! My atrophied cyclist's upper body has been very sore, but I am shocked and pleased to say that my shoulders and back aren't complaining at all. What a difference from 4 years ago when we moved into this place, when I had to recruit everyone I could to help me. In 2010, I couldn't even lift heavy boxes by myself since I had busted my right shoulder rowing, and my left in a cycling crash. They say time heals all wounds and I am happy to report that while it is a slow process, I am still on the mend and improving every day from the mental and physical wounds that I incurred in 2010. (For those who don't know me personally, a few weeks after the series of injuries including the shoulder injuries above, my best friend passed away.)

Anyways, back to the carrot cake! I made these gluten free, processed sugar free carrot cake cookies for my roommate to power her through a really tough week, and as a tide-me-over for her overdue birthday present. Sweetened by the carrots and applesauce, these cookies are a keeper! The would make really good ride snacks, especially if you replaced 1/2c of the oat flour with 1/2c protein powder. Give them a try! I hope you enjoy them.

Carrot Cake Cookies

1c oat flour (rolled oats, food processed)

1c shredded carrots

1c rolled oats

1T cornstarch

1/2t baking soda

2T cinnamon

1t ginger

1T flax seed + 3T water

1/2c unsweetened vanilla almond milk (or whatever milk you like!)

1/4c apple sauce

1/2c raisins

1. Preheat the oven to 350F.
2. Soak 1T flax seed in 3T water.
3. Food process 1c rolled oats to a fine powder. Transfer to mixing bowl.
4. Food process 1c shredded carrots. Add to mixing bowl.
5. Add additional oats, baking soda, cinnamon, and ginger to the bowl. Stir to combine.
6. Add flax seed "egg", almond milk, and apple sauce. Finally, stir in the raisins.
7. Shape into balls and press onto a greased cookie sheet (unfortunately, they dough doesn't "drop" very well so you have to play with is).
8. Bake for 12 minutes. Let cool and enjoy!