tag:blogger.com,1999:blog-43544206099511082882024-03-12T21:41:15.983-07:00The Good Eatahfamily, fitness and gluten-free foodLizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-4354420609951108288.post-56584906424938993192013-09-25T10:40:00.000-07:002013-09-26T03:42:40.024-07:00An Update: Peanut and Tree Nut AllergiesI've had a hard time wrapping my head around this and getting my feelings in to words: My 21 month old son has been diagnosed as anaphylactic allergic to peanuts, pistachios and cashews. I tried writing a post about it a few months ago when we found out, but the words ended up having an angry and sad tone. I'm still sad and angry that my son has to deal with this, but as I continue to learn about food allergies I'm understanding that communication and education is key to avoiding accidental ingestion. <br />
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<i>Bubs during his first camping trip.</i></div>
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I thought because I'm so familiar with gluten-intolerance and Celiac disease that I'd be pretty savvy when it comes to food allergies, but I wasn't at first. Here are 12 surprising things that I've learned over the last few months: <br />
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1.<b> If a parent has allergies (of any kind), their children are more likely to develop food allergies.</b> My son's pediatrician and allergist both asked me the same question: "Do I have allergies?" <i>Well, food allergies? No, though I am intolerant to gluten.</i> They both corrected me, "No, allergies in general." <i>Yup, I've had bad seasonal allergies since I was a kid.</i> (I remember getting my first hay-fever induced asthma attack in Upstate New York on family vacation). <br />
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2. <b>If a child is allergic to peanuts, <a href="http://www.foodallergy.org/allergens/peanut-allergy" target="_blank">there is a 25-40% change he/she will also be allergic to tree nuts. </a></b><br />
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3. <b><a href="http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106187.htm" target="_blank">Food labeling laws do require that labels state whether any of the top 8 allergens are in a food,</a> HOWEVER, it is not required that they state whether that food is shared on equipment or made in the same facility as any allergens. </b><br />
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4. <b><a href="http://www.epipen.com/?utm_medium=cpc&utm_source=google&utm_campaign=epipen%20branded&utm_content=epipen&utm_term=b_epipen_exact&MTD=2&ENG=1&CPN=1" target="_blank">EpiPens</a> and <a href="http://www.auvi-q.com/?s_mcid=AVQCO1217PS" target="_blank">Auvi-Qs</a> can save lives. </b>We have two EpiPens by my son at all times. After the first one is administered, it can wear off within 15 minutes, so if he is in a situation where an ambulance can't get to him quickly, the second one can be be administered. <a href="http://www.ktvu.com/news/news/national/allergy-fears-force-schools-eliminate-peanut-produ/nZhMS/" target="_blank"><b>Sadly, EpiPens don't always work.</b></a><br />
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5. <b>There are great options out there if you have a child that "only eats peanut butter and jelly."</b> Jam and cream cheese sandwiches seem to be a big hit, as are hummus sandwiches with cucumbers, sunflower seed butter (we like the crunchy) sandwiches and Barney brand almond butter is delicious (and made in a peanut-free facility). If your child goes to school (or the playground, or daycare) with a child that is peanut/tree nut allergic, I'm asking you to re-think sending your child with any of those foods. There are other options and kids so very easily share/take/make messes with their foods. <br />
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6. <b>There are great resources out there that can help educate family members, teachers and caregivers. <a href="http://community.kidswithfoodallergies.org/pages/community" target="_blank">Kids with Food Allergies</a> is one of them and <a href="http://www.foodallergy.org/" target="_blank">FARE is another. </a></b><br />
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7. <b><a href="http://www.ncbi.nlm.nih.gov/pubmed/11447394" target="_blank">There are more peanut allergic children born in October, November and December than any other time of year. </a></b><br />
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8.<b> People with peanut allergies cannot join the military.</b> (At first I wasn't too affected by this, but it really saddens me that Bubs will likely grow up idolizing his dad and wanting to be like him, and one day we'll have to tell him he can't do what dad does.)<br />
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9. <b>Just because your child didn't have an anaphylactic reaction the first time he/she ate the allergen, doesn't mean he or she won't.</b> My son got hives the first time he had peanuts, projectile vomited the second time and our allergist tells us the third time could be the most severe and cause anaphylaxis.<br />
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10. <b>There are different ways to test for food allergies: skin prick test, blood test and I recently heard about the <a href="https://www.uknowpeanut.com/" target="_blank">uKnow Peanut test</a> </b>(I haven't spoken to my allergist about this yet, so I can't vouch for it's effectiveness). So far, my little dude has only had the skin prick test.<br />
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11. <b><a href="http://www.nytimes.com/2013/09/08/opinion/sunday/epipens-for-all.html?_r=0" target="_blank">There is current legislation in Washington D.C. that will hopefully be enacted that will allow schools to have EpiPens on hand that they can give "to children without a prescription, and indemnifies those who administer it in a life-threatening situation."</a></b> I really hope it passes. Food allergies can come on at any age, at any time, and to foods that children have eaten before. Giving schools EpiPens will save lives. <br />
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12. And some stats according to <a href="http://www.foodallergy.org/facts-and-stats" target="_blank">FARE</a> and the NYT article: <b>"One in 13 children under age 18 has food allergies, with an 18 percent
increase having occurred between 1997 and 2007; during roughly the same
period, the number of children with a peanut allergy tripled."</b> There are many theories, but no one can definitively say why food allergies are rising. <br />
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The scope of this blog has has changed a lot over the years. I started writing it as a woman in her mid-twenties who was trying to figure out how to eat without gluten and deal with the deployments and distance of having a boyfriend in the military. I'm now 31, married to that man, have a son who I adore more than anything, and I pretty much have the gluten-free thing figured out. It doesn't mean I'm going to stop writing about gluten-free cooking, it just means other things that pop up in life will be on here too. I hope you'll stay and share your stories too. <br />
<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com8tag:blogger.com,1999:blog-4354420609951108288.post-66410544954255055382013-06-03T18:36:00.002-07:002013-06-07T19:32:36.919-07:00Henry & Cloud Star Dog Treats<div>Poor <a href="http://thegoodeatah.blogspot.com/search/label/henry" target="_blank">Henry</a>. </div><div></div><div></div><div></div><div></div><div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLauQTRJCrABukDZKHvdXLReeFqfi2H42pKjNmz3LKb0yFan7uA6vpPgQ9qPORij7NKO4FRPRWCcwzp3xKDeM7MrGutgAzuf8sVnTEkNxU3e04tE0y6gljBiZ9TKcA-nLzYwtYX_5c-A/s1600/IMG_7708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLauQTRJCrABukDZKHvdXLReeFqfi2H42pKjNmz3LKb0yFan7uA6vpPgQ9qPORij7NKO4FRPRWCcwzp3xKDeM7MrGutgAzuf8sVnTEkNxU3e04tE0y6gljBiZ9TKcA-nLzYwtYX_5c-A/s400/IMG_7708.JPG" width="400" /></a></div><div><i> More like "poor Jack" in this photo...</i> <br />
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This blog used to be <a href="http://thegoodeatah.blogspot.com/2008/09/happy-birthday-henry.html" target="_blank">all about him</a>. He'd cameo each food shot, be a feature on Fridays - and stories often revolved around him. And then Jack came along: taking up my time and fulfilling my need for daily dancing and snuggles (sad fact: I used to pick Henry up and make him dance with me.. now I do the same to Jack). </div><div><br />
</div><div>I feel bad for Henry, and then I don't, because the day that Jack was born was the best day of Henry's life. You see, when Jack eats, Jack shares (with Henry). We try not to allow it; moving Henry to another room when we're eating dinner, but regardless of whether he's in the room or not, Henry gets the scraps (we're just not that on top of things; we don't clean up the food on the floor before Henry gets to it). </div><div><br />
</div><div>So, where am I going with this? <a href="http://www.cloudstar.com/" target="_blank">Cloud Star</a> sent me four bags of their Dynamo Dog treats (Hey! They're gluten-free! And grain-free, and <a href="http://www.cloudstar.com/prodcat/Dynamo_Dog_Hip_and_Joint.asp" target="_blank">full of good-for-your-dog stuff)</a> and while I know Henry loves food, I was worried he might turn his nose up at the treats because he's been so used to people food for the last year. No worries though, according to Henry - these things are pretty darn awesome. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5W-SieqAKosY6gR0LTyH6E-7wBDvIO_wxcVBLE0zb_EWniAWPNzvYgCavLnpcvdrlODRSUcZEItxvpz9uAFINmb74ITst9sxyTZQRIOy2WC4MeasMwBo3pv-DVo20SYilVEel62oYlo/s1600/IMG_8191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5W-SieqAKosY6gR0LTyH6E-7wBDvIO_wxcVBLE0zb_EWniAWPNzvYgCavLnpcvdrlODRSUcZEItxvpz9uAFINmb74ITst9sxyTZQRIOy2WC4MeasMwBo3pv-DVo20SYilVEel62oYlo/s400/IMG_8191.jpg" width="400" /></a></div><div><br />
</div><div>Even my parent's Dog Elsa was loving them too. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4O4eroTkmYaIpSELz1PB-36TyPD1BkG2SvWZkbuJ35pcUYZPvVKHZEvoK9Td7bT1G3dq5khLx_PrCYg0E0jpi0_yDwQ_vIRD5xymBo-buVU9xsk1IjCfBkfEiC2r5JPI8t1laZ5hJ4w/s1600/IMG_8115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4O4eroTkmYaIpSELz1PB-36TyPD1BkG2SvWZkbuJ35pcUYZPvVKHZEvoK9Td7bT1G3dq5khLx_PrCYg0E0jpi0_yDwQ_vIRD5xymBo-buVU9xsk1IjCfBkfEiC2r5JPI8t1laZ5hJ4w/s400/IMG_8115.JPG" width="400" /></a></div><div><br />
</div><div>They come in four different flavors: <a href="http://www.cloudstar.com/prodcat/Dynamo_Dog_Hip_and_Joint.asp" target="_blank">Bacon and Cheese, Chicken</a> (both for hip and joint issues), <a href="http://www.cloudstar.com/prodcat/Dynamo_Dog_Skin_and_Coat.asp" target="_blank">Salmon</a> (for skin and coat), and <a href="http://www.cloudstar.com/prodcat/Dynamo_Dog_Tummy.asp" target="_blank">Pumpkin and Ginger</a> (for tummy troubles). Cloud Star was really thoughtful in their formulations: each treat includes vitamins and foods that are known to help humans and dogs with the three issues above. </div><div><br />
</div><div>Here's the coolest part of this post: <b>You could win Cloud Star dog treats! Simply:</b></div><div><b>1. Comment on this post and tell me about your dog (or the dog you'd like to win the treats for).</b></div><div><b>2. Like <a href="https://www.facebook.com/TheGoodEatah" target="_blank">The Good Eatah on Facebook</a> and leave a comment telling me you've done so.</b></div><div><b>3. Like <a href="https://www.facebook.com/pages/Cloud-Star/49106720750?fref=ts" target="_blank">Cloud Star on Facebook</a> and leave a comment telling me you've done so.</b></div><div><b><br />
</b></div><div><b><i>This contest will run until 11:59pm on Monday, June 10th. Please leave a valid email address with your comments. I will pick a winner using random.org.</i></b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhY9qqiViHAUQGpiZY68lyWKC0lO48fpm_T8JlFcfsEm206YJ21nfSa_lwozMsVFhQse1uA6sZWbxudhwZ59bBJARJ5Y-eFmJuHWkU-kBhIQfaTuHFmhnjcZGOId5oxBhnqRxxjaeBxU/s1600/IMG_8186.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhY9qqiViHAUQGpiZY68lyWKC0lO48fpm_T8JlFcfsEm206YJ21nfSa_lwozMsVFhQse1uA6sZWbxudhwZ59bBJARJ5Y-eFmJuHWkU-kBhIQfaTuHFmhnjcZGOId5oxBhnqRxxjaeBxU/s640/IMG_8186.JPG" width="640" /></a></div><div>Whenever I see this photo montage of Jack and Henry, the song <a href="http://www.youtube.com/watch?v=WpTDAow4XU8" target="_blank">"Let Me Tell You 'Bout My Best Friend..."</a> comes to mind. </div><div></div><br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiR-qgf22SYXKxKDGozeNPIFEXFRMpxWkqYdzZW2W918oNuWPXGsTkjmmrm5Fzm2_zUZ5m-Vp9NdvlpuO70YVPtKkiCmGqAENLA6EOSYd2M-QvQr4sUPvIJVc3ndHc-syjNZZ2gtAdTU/s640/blogger-image--1727015108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiR-qgf22SYXKxKDGozeNPIFEXFRMpxWkqYdzZW2W918oNuWPXGsTkjmmrm5Fzm2_zUZ5m-Vp9NdvlpuO70YVPtKkiCmGqAENLA6EOSYd2M-QvQr4sUPvIJVc3ndHc-syjNZZ2gtAdTU/s640/blogger-image--1727015108.jpg" /></a></div>Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-45162266447574295882013-04-30T14:57:00.001-07:002013-05-12T07:18:14.302-07:00Win a Conscious Box!!!A little while ago I was contacted by the nice folks over at <a href="http://www.consciousbox.com/" target="_blank">Conscious Box</a>; they wanted to send me one of their eco-friendly boxes and give one away to a reader. I like what they stand for and what they do. How could I say no?<br />
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Just a few days later I received a lot of neat things in an adorable little box, and everything comes from companies who are Eco-conscious. You can see in the photo the majority of products are food related. I have yet to try all of them but my two favorites are the Celtic Sea Salt and the Sun Cups (chocolate sunflower seed butter cups). I'm really excited to try the Florax Ready-to-drink probiotic (I think it'll come with my next time I travel) and the Natural Vitality Calm drink (for when, well, I need a chill-pill). <br />
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If you'd like to win a <b>3-month subscription to Conscious Box</b>, you have a few chances. For each thing you do, leave a comment (and valid email address!) that you've done so. <br />
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1. Like <a href="https://www.facebook.com/TheGoodEatah" target="_blank">The Good Eatah on Facebook</a>.<br />
2. Like <a href="https://www.facebook.com/consciousbox" target="_blank">Conscious Box on Facebook</a>.<br />
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The giveaway will close one week from today on Tuesday, May 7th at 11:59pm. Good luck!<br />
<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com11tag:blogger.com,1999:blog-4354420609951108288.post-82408762802341391042013-04-01T18:11:00.001-07:002013-04-08T07:06:00.372-07:00Balance Bar Review and Giveaway<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1EIF0uHkcPGxDt4QutBmw6pmoiw1UGyyetxZk8XqeQRVxe4snz116JO6kuU0yj_q32PZ8JKefreVaYN4n0JejViPjOI1X5X51j6KXfQjaZJ4hsQ5L_65uxXBtA6bp4GqG8Eqp40okfs/s1600/BalanceB3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1EIF0uHkcPGxDt4QutBmw6pmoiw1UGyyetxZk8XqeQRVxe4snz116JO6kuU0yj_q32PZ8JKefreVaYN4n0JejViPjOI1X5X51j6KXfQjaZJ4hsQ5L_65uxXBtA6bp4GqG8Eqp40okfs/s320/BalanceB3.jpg" width="320" /></a></div>
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Sports nutrition has always fascinated me: the idea that what you put in
your mouth can positively or negatively effect your performance just
seems so tangible - something everything athlete can do to improve
themselves. So when <a href="http://www.balance.com/" target="_blank">Balance Bar</a> offered to send me some of their new <a href="http://www.balance.com/varieties/dark/" target="_blank">Balance Bar Dark </a>bars I was pretty psyched. Not only because Balance Bar has
been around a long time and has a good reputation, but because this bar has a lot of good in it. <br />
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First,
it's gluten-free, which can be difficult to find in a nutrition/protein bar. Second, the chocolate in it is made with cocoa that's <a href="http://www.rainforest-alliance.org/marketing/marks/certified" target="_blank">Rainforest Alliance Certified</a>.
And third, it's made with a 40-30-30 nutrition ratio of carbs, protein and dietary fat respectively, an idea that I've heard a lot about (think: <a href="http://en.wikipedia.org/wiki/Zone_diet" target="_blank">Zone diet</a>) because it stabilizes your blood sugar and helps you feel fuller, longer. And fourth, it has 13 grams of protein in each bar, which makes it the perfect food for muscle recovery (as a general rule of thumb, <a href="http://www.mensfitness.com/nutrition/what-to-eat/protein-guide-maximum-muscle" target="_blank">the average athlete should consume .05-.07 grams of protein for each pound they weigh after an intense workout</a>).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOTOcbs3nZvwq4PMM5sDf5Ot734wMZabVoGg1p11jZO91qob4xukVPwfg2cTcicnpxcp65int3b0znhlrD1ykAvy2AcT_uM8_GArqehTEz8N-MXPX44tYRzeS3HGGyu9-pSAuZHXcjEc/s1600/BalanceB2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOTOcbs3nZvwq4PMM5sDf5Ot734wMZabVoGg1p11jZO91qob4xukVPwfg2cTcicnpxcp65int3b0znhlrD1ykAvy2AcT_uM8_GArqehTEz8N-MXPX44tYRzeS3HGGyu9-pSAuZHXcjEc/s320/BalanceB2.jpg" width="240" /></a></div>
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Balance Bar sent me their three "dark" flavors: Dark Chocolate Crunch, Dark Chocolate Coconut and Dark Chocolate Peanut. The box was sitting on my doorstep as I pulled in the driveway from a workout I had to cut short because I started feeling dizzy; it was perfect timing. I happily scarfed down the Dark Chocolate Crunch: the crunch and smooth chocolate combo was super tasty and I felt immediately better. I've sample the coconut and peanut varieties too and can't wait to "earn" them in their entirety after another workout. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiQ5X42PFdO077tL1Pje8UyAeQI1MnrZvgafke-sjdPG4p0rM2Bx73mN_KQKIecmFAAWQfACoqQTNZYhxttKlCEjuy33qUOuk9DhiFQonFqhISD2qqbHw_y-FPvJ915KRAT16yyMfX3Y/s1600/BalanceB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiQ5X42PFdO077tL1Pje8UyAeQI1MnrZvgafke-sjdPG4p0rM2Bx73mN_KQKIecmFAAWQfACoqQTNZYhxttKlCEjuy33qUOuk9DhiFQonFqhISD2qqbHw_y-FPvJ915KRAT16yyMfX3Y/s320/BalanceB1.jpg" width="320" /></a></div>
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<b>WIN YOUR OWN BOX!!</b><br />
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Here's how you could win your own box of Balance Bar Dark. Balance Bar will send one randomly selected winner the goodies, and you've got a few ways to increase your chances (leave a separate comment for each thing you do).<br />
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1. <a href="https://www.facebook.com/BalanceBar?ref=ts&fref=ts" target="_blank">"Like" Balance Bar on Facebook</a> (comment below that you did that).<br />
2. Comment below and tell me which flavor you'd most like to try.<br />
3. <a href="https://www.facebook.com/TheGoodEatah?ref=ts&fref=ts" target="_blank">"Like" The Good Eatah on Facebook</a> (comment below that you did that). <br />
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A winner will be selected by 11:59pm on Monday, April 8th and will be notified by email (please make sure you leave a valid email address when you comment). <br />
<br />
<span style="font-size: small;"><i><span style="font-family: inherit;"><span> Disclaimer: One winner per household, email address or home address. If you have won this prize on another blog you are ineligible
to win again.</span> </span></i></span>Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com18tag:blogger.com,1999:blog-4354420609951108288.post-21904238173085742102013-03-28T06:56:00.003-07:002013-03-28T19:04:35.208-07:00Vegetable & Cream Cheese Quiche with Almond Crust<div class="separator" style="clear: both; text-align: center;">
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Quiche. I always associate it with spring - maybe it's because of the eggs (Easter Egg hunts) or the vegetables (Bye winter! Hello fresh veggies!) or because they're such an "Easter Brunch" friendly food (can be served room temperature). Either way, this quiche, made with an almond flour crust, is something I'll be serving all year long.</div>
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I've long been a fan of <a href="http://www.elanaspantry.com/" target="_blank">Elana's Pantry</a>; her almond flour and coconut flour recipes are delicious and her cookbooks are gorgeous. I love her philosophy about food and the fact that she uses her grain-free diet as a way to <a href="http://www.elanaspantry.com/natural-treatments-for-multiple-sclerosis/" target="_blank">treat her Multiple Sclerosis symptoms</a>. (This is especially fascinating to me because my mother has MS and I'm always looking for alternative ways to help her cope.) </div>
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If I were trying to convince anyone to try a grain-free diet (cough, cough mom), this is one dish I'd present. Elana's<a href="http://www.elanaspantry.com/dairy-free-gluten-free-chocolate-chip-cookies/" target="_blank"> chocolate chip cookies </a>are another. </div>
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<b>Vegetable and Cream Cheese Quiche with Elana's Pantry Almond Crust</b></div>
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You'll need to make one recipe of Elana's savory pie crust recipe (there's a version of it here on another favorite of mine, <a href="http://www.thespunkycoconut.com/2010/10/elanas-savory-vegetable-quiche-cookbook.html" target="_blank">Spunky Coconut's blog</a> - or a <a href="http://www.elanaspantry.com/gluten-free-tart-crust/" target="_blank">version of it here on Elana's site</a>) but you'll have to <a href="http://www.elanaspantry.com/the-gluten-free-almond-flour-cookbook/" target="_blank">get her book</a> to get the recipe I used. Here's what I typically do for my quiche fillings, you need:<br />
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4 eggs, whisked</div>
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2 small heads broccoli, roughly chopped</div>
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1 small onion, chopped</div>
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1 cup mushrooms, roughly chopped</div>
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4 tablespoons cream cheese</div>
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scallions and parmesan cheese for garnish</div>
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salt, pepper, & garlic powder, to taste</div>
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Preheat your oven to 350F. In a large bowl add all of the vegetables and dollops of the cream cheese (don't try to fully blend them in with the veggies/eggs), then add the eggs, salt, pepper and garlic powder. Add the mixture to your prebaked crust, top with some shaved parmesan and bake for about 35 minutes (it will be ready when the middle of the quiche has a wiggle to it). Let stand for at least 30 minutes before serving, garnish with scallions and more parmesan. <br />
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<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com4tag:blogger.com,1999:blog-4354420609951108288.post-4118457802509286932013-03-20T08:06:00.003-07:002013-03-20T08:06:36.458-07:00Gluten-Free Spinach Wraps My Mom finds the best gluten-free stuff. Whenever I visit her and my Dad, or when they come this way, she always has some sort of new gluten-free food to share with me. It gives you a little peek into her mindset: she's always thinking about others.<br /><br />
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Her latest discovery were these Rudi's Gluten-Free Spinach Tortillas. I believe she got them at Market Basket in Mass; I haven't seen them here (Upstate NY) anywhere yet. You guys - they're awesome! Chewy, pliable, tasty, and they don't break apart like most gluten-free tortillas. If you want to ensure that they stay "flexible," just warm them up on a skillet for 10 seconds a side, but they really don't require it.<br />
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<i> That's my version of the wraps, with hummus, spinach, cukes and tomatoes.</i><br />
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<br />But, as I said, I haven't seen these anywhere around me so I wanted to recreate them so I don't have to wait for a visit from Mom to eat them. My version is based off a <a href="http://thegoodeatah.blogspot.com/2009/04/gluten-free-flatbread.html" target="_blank">recipe I created in 2009 </a>for a regular wrap, or, flatbread. I added some pureed spinach and tweaked a few things, but I'm pretty happy with the results.<br />
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I hope you'll like them too!<br /><br />
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<br /><b>Gluten-Free Spinach Wraps (dairy-free, egg-free, vegan)</b><br />
<i>makes 8</i><br /><br />
1 3/4 cups superfine brown rice flour <br />1/4 cup cornstarch<br />
1 teaspoon salt<br />
1 teaspoon xantham gum<br />
1/2 cup applesauce<br />
1/4 cup pureed spinach (defrost frozen spinach and puree) <br />1 cup water<br /><br />Whisk together the brown rice flour, cornstarch, salt and xantham gum in a bowl, then add the applesauce and spinach puree. Next add the water, a little at a time until combined. The dough should feel more "pizza dough" like and less cake batter-like.<br />
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On a floured work surface (I just use more of the brown rice flour) take
two heaping tablespoons of the dough and roll out to desired size. Cook
on a skillet over medium heat about 30 seconds on each side. <br />
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<br />Store in the refrigerator for a week, or freeze and thaw before using. <br /><br />
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<br /><br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-45014810002773890992013-03-07T04:44:00.001-08:002013-03-07T14:48:44.955-08:00Perdue Gluten-Free Breaded Chicken Tenders<i>The folks at Perdue were kind enough to send me coupons to try their new <a href="http://www.perdue.com/products/details.asp?id=782&title=PERDUE%AE%20SIMPLY%20SMART%AE%20Breaded%20Chicken%20Breast%20Tenders,%20Gluten%20Free,%2022%20oz." target="_blank">Perdue gluten-free chicken tenders</a>. The words below are solely my own. </i><br />
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I'm not being dramatic when I say these chicken tenders saved our family
(okay, I'm being a <i>little</i> dramatic) but really - there was something
horrid going around our little trio (or foursome, I thought I heard
Henry throwing up once but couldn't find any proof... I hope I never do)
for a full week. <br />
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It started with me, then it hit the A-man, and finally
Little Guy. It would come and go. One day I was bed-ridden, the next
it was A-man; it went on and on. Fortunately, it was
staggered, otherwise our son and dog would have had the run of house (images of what could have been - Little Guy grabbing Henry by the tail, Little Guy climbing on Henry to break into the pantry, Henry eating all the dog food and Little Guy emptying every single container on the ground - are things I am sure would have happened...) <br />
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No one had the energy to cook, and most everything we thought about
heating up would send us gagging, except these: glorious tenders of
chicken in a light and crispy crust. Oh thank the gluten-free Gods that I got these and put them in the freezer mere days before the week-long plague. And thank goodness they only take 9 minutes in the oven (or a lot less in the microwave) to cook. (I don't think I've mentioned before how much I do love my <a href="http://www.williams-sonoma.com/products/6926232/?catalogId=22&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Electrics&cm_pla=Toasters_&_Ovens&cm_ite=Breville_Countertop_Convection_Oven%2C_Model_#_BOV800XL_|_Williams-Sonoma&srccode=cii_17588969&cpncode=31-89871788-2" target="_blank">Breville mini-convection oven</a>, so here: I really love it and use it daily.) <br />
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They hit the spot for all three of us and because the Little Guy is obsessed with dipping things right now, he got a trio of sauces to dip his in: ketchup, bbq sauce and maple mustard (just whisk 1 part maple syrup or maple cream to 3 parts yellow mustard - it's super tasty). We had no desire to make any sort of recipe with these; they really are delicious on their own (and less expensive than other gf breaded tenders out there.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93KvIUPXB2ikbjfQhdM0a8biNjkvLMLaT7anPLjz6TBw-4Jx1QwRTIoZN3GS7umUfi9rUSF_V5EvCRa67Dwbfi9GaYt6ZYGnriBNVcX1kOaVSrWSQMBHXsiYlgt2JX2hIzetH2JdkztQ/s1600/IMG_3084.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93KvIUPXB2ikbjfQhdM0a8biNjkvLMLaT7anPLjz6TBw-4Jx1QwRTIoZN3GS7umUfi9rUSF_V5EvCRa67Dwbfi9GaYt6ZYGnriBNVcX1kOaVSrWSQMBHXsiYlgt2JX2hIzetH2JdkztQ/s400/IMG_3084.JPG" width="400" /></a></div>
<br />
The gluten-free community can only win when a large, well-known company like Perdue comes out with gluten-free foods: more people will take it seriously now that a mega-company does and hopefully more companies will follow in their footsteps. They did it right too: See that "Certified Gluten Free" logo in the upper right corner of the packaging? It means exactly what it says - the food has been tested to make sure there is no gluten (technically less than 10 parts per million of gluten) in the product.<br />
<br />
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<br />
Thanks, Perdue! <br />
<br />
*<a href="http://www.glutenhatesme.com/2013/03/recipes-made-easy-with-perdue-gluten.html" target="_blank">Check out Marlow this week as she pins with Perdue! </a>Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com2tag:blogger.com,1999:blog-4354420609951108288.post-400979012610589582013-03-04T08:03:00.002-08:002013-03-04T08:09:29.671-08:00Rice Noodle Bowl with Crispy TofuWant to know my favorite thing about cooking vegetarian? You don't have
to worry about disinfecting your kitchen for salmonella. Want to know
another? Crispy tofu: It's crunchy, tender, and really, really
delicious. (Even my chicken-wing obsessed husband, who has claimed to
hate tofu proclaimed his love for it while eating this dish.)<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4duzMR0383P2lkdGMx713QvTAPoVE8D3mam7YNLqKAGrNGKjGSVKEZuc1p5ja6ZSXJa7w7BMOVtC0dYacZqWZ6EmSge9PJnMIdc9qxgP5gp6ovCxvbEXbidd0WVsBxS-7rfNR9eLzA8/s1600/IMG_3040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4duzMR0383P2lkdGMx713QvTAPoVE8D3mam7YNLqKAGrNGKjGSVKEZuc1p5ja6ZSXJa7w7BMOVtC0dYacZqWZ6EmSge9PJnMIdc9qxgP5gp6ovCxvbEXbidd0WVsBxS-7rfNR9eLzA8/s400/IMG_3040.jpg" width="266" /></a></div>
<br />
There are
many more reasons to eat vegetarian of course; I highly recommend
watching "<a href="http://www.forksoverknives.com/" target="_blank">Forks over Knives</a>." It didn't inspire us to become vegetarians, but did inspire us to add more vegetables and cut more meat out of our diet. This recipe is partly me trying to make my husband feel full with a vegetarian meal while training for a marathon and partly inspired by a place I used to frequent in my old grad school town - <a href="https://www.facebook.com/xinhxinhcafe" target="_blank">Xinh Xinh Cafe</a>.<br />
<br />
This recipe is my take on a delicious dish that seemed to always be
the "special" at a beloved Vietnamese restaurant in Urbana Illinois. I have fond memories of eating here with my sis,
bro-in-law and niece (watching my then-toddler niece slurp noddles remains one of the cutest things I've ever witnessed.) <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_Ko9pT87Xynpv2EuR2MirlWWpM4bENZvkj9UguXrgL7s16JyNO2-Brbdv0H3dJyAxHXjLuuyXTxue9fWlc4wzYg7yawW9cmyxjyCzTENIO2bKaC5_p6iy1Oj-bQfQxG2aNo54WictRE/s1600/IMG_3054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_Ko9pT87Xynpv2EuR2MirlWWpM4bENZvkj9UguXrgL7s16JyNO2-Brbdv0H3dJyAxHXjLuuyXTxue9fWlc4wzYg7yawW9cmyxjyCzTENIO2bKaC5_p6iy1Oj-bQfQxG2aNo54WictRE/s400/IMG_3054.JPG" width="400" /></a></div>
<br />
The sauce I made for this dish uses <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html" target="_blank">Bragg Liquid Aminos </a>- my absolute favorite soy sauce alternative. It's a
whole lot lower in sodium, naturally gluten-free and has a nice, deep
flavor. And, hence the name, contains those wonderful <a href="http://www.webmd.com/hw-popup/amino-acid" target="_blank">amino acids</a>. <br />
<br />
Here's what you need...<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiljsmhveGe6mjLCNgtHzMgckFedt-6fg5aLuYqvLBE5lHXi0S26BUzxmhRajm5nHzqfU9PvWVAv8LxbZU3K9k4RUzoLMzARW6vXsx1qX2_S7lgk-3f3Rm_zQB-8GS0jfnWKl3v5tAI-U/s1600/IMG_3012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiljsmhveGe6mjLCNgtHzMgckFedt-6fg5aLuYqvLBE5lHXi0S26BUzxmhRajm5nHzqfU9PvWVAv8LxbZU3K9k4RUzoLMzARW6vXsx1qX2_S7lgk-3f3Rm_zQB-8GS0jfnWKl3v5tAI-U/s400/IMG_3012.JPG" width="400" /></a></div>
<br />
<b>Gluten-Free Crispy Tofu Rice Noodle Bowl</b><br />
<i>serves four</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW51ZGZXyYS0ISHbbRNS8QZwjRVmuevWaybuImfUVFLXbtFgst1vCfTqx4c9ComnTQZ-DHpw6I0m7y0YZmAZz5gsyBG9SfiJrZUglE4eym3RBJxOP0HQ6LYg5YwylrvfIgMojcrHSIco/s1600/IMG_3015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW51ZGZXyYS0ISHbbRNS8QZwjRVmuevWaybuImfUVFLXbtFgst1vCfTqx4c9ComnTQZ-DHpw6I0m7y0YZmAZz5gsyBG9SfiJrZUglE4eym3RBJxOP0HQ6LYg5YwylrvfIgMojcrHSIco/s320/IMG_3015.JPG" width="320" /></a><br />
<b>Noodles and fixings:</b><br />
1 package rice noodles<br />
2-3 tablespoons canola oil<br />
1 package firm tofu<br />
1/2 cup cornstarch<br />
julienned vegetables: cucumber, peppers, carrots <br />
5-6 green onion, whites included<br />
1/3 cup chopped peanuts (I love these <a href="http://www.abesmarket.com/thai-chile-peanuts.html" target="_blank">Our Daily Eats Thai Chile Peanuts</a> - they're locally made, to me - with this dish)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-_1LY22MDH0NuCNCinUQma7UssaZxUguOe-XRIC72L-8TPVtrEnqWt0b-cMxkCpGL2Fm3U8i4tbPDxrVozcV_J7ZWTP7tSeH9eXTP_Hjo0wJl-tYdadRHbKrl-DZto6iA5bpnTTIiWw/s1600/IMG_3014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-_1LY22MDH0NuCNCinUQma7UssaZxUguOe-XRIC72L-8TPVtrEnqWt0b-cMxkCpGL2Fm3U8i4tbPDxrVozcV_J7ZWTP7tSeH9eXTP_Hjo0wJl-tYdadRHbKrl-DZto6iA5bpnTTIiWw/s320/IMG_3014.JPG" width="320" /></a><br />
<b><br />For the sauce: </b><br />
1/3 cup coconut aminos<br />
1 tablespoon gluten free fish sauce<br />
1 tablespoon sesame oil<br />
1 tablespoon agave<br />
1-2 teaspoons siracha <br />
2 teaspoons freshly minced ginger<br />
1/3 cup warm water<br />
<br />
<br />
<br />
Cook the rice noodles according to package directions, set aside (you want the noodles to be room temperature or cold when serving). Heat one tablespoon of oil over medium-high heat in a wok. Cut tofu into desired shape (rectangles, squares, triangles - they all work) and douse in cornstarch. Add the corn-starch-coated tofu to the oil and cook until crispy, about 1-2 minutes per side. Place on a paper towel and finish cooking all tofu in small batches. <br />
<br />
In a small dish, add all of the sauce ingredients together and whisk until fully incorporated. <br />
<br />
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<br />
When serving: layer the noodles first, then vegetables, tofu, peanuts, green
onion, and pour 2-3 tablespoons of the sauce over the top. Enjoy! <br />
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(Little Guy just learned that he can climb on the dining room chairs and use chopsticks like they're drums.)Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com1tag:blogger.com,1999:blog-4354420609951108288.post-80335102192593659372013-02-20T06:22:00.001-08:002013-02-20T06:23:57.165-08:00Carrot & Black Cherry Baby Jellies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-fxHU43JWemTATRtMRIPMWAeP5r2JB2GoGLSC1qP03srYMRiUu3ImNtXeVC3CDlaHzH4ztjy_Nc295Qyr0HWRQ115OgEEb33QFb0luT285FY5iiVPDNGi8P-w6VLTlkhr9B42CmsLxE/s1600/babyjelliestext.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-fxHU43JWemTATRtMRIPMWAeP5r2JB2GoGLSC1qP03srYMRiUu3ImNtXeVC3CDlaHzH4ztjy_Nc295Qyr0HWRQ115OgEEb33QFb0luT285FY5iiVPDNGi8P-w6VLTlkhr9B42CmsLxE/s320/babyjelliestext.jpg" width="320" /></a></div>
The huz was telling me just yesterday (after the Little Guy threw his
chicken, then potato and then asparagus on the floor during dinner) that
this is payback for me always playing with my food. However, I say <i>
playing</i> and <i>throwing </i>are two different things. My playing was usually
artfully sculpting a pool out of mashed potatoes with gravy as the water
and carrots as the diving board. Little Guy, I swear, just likes to
break my heart by throwing my most time-consuming meals directly on the
floor for the dog to eat. <br />
<br />
In his defense, he's 14 months old and it has to be really awesome
to watch a furry animal with big teeth gobble anything he gives him. <br />
<br />
But I digress. This is post is about playing with a fun, wiggly, shiny food. Food I apparently loved as a kid.<br />
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Meet jigglers. Or, "baby jellies" as the recipe card my mom gave me
calls them. I'm not sure the origin of the recipe; I just know my mom's been using the recipe since I was a wee-one and it's great because you can control what goes in them. There's no added sugar in these and no chemicals - it's
straight up juice (of any kind really) and gelatin (<a href="http://en.wikipedia.org/wiki/Gelatin" target="_blank">which isn't for everybody</a>). I've made them with 100% carrot juice and 100% black cherry
juice and Little Guy eats more than he throws. (Score!)<br />
<br />
This recipe is so simple, you really can't mess it up.<br />
<br />
<b>Carrot or Black Cherry Baby Jellies </b><br />
<i> gluten-free, dairy-free</i><br />
<br />
8.5 oz carrot or black cherry juice<br />
1 envelope unflavored gelatin<b> </b><br />
<br />
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<br />
In a small saucepan, sprinkle one envelope of gelatin over juice. Let stand one minute. Stir over low heat until dissolved, about 3 minutes. Pour into a small glass "pan" - I used a Pyrex 3 cup glass container (a glass loaf pan will work too). Chill until firm in the refrigerator (about 2 hours) and cut until squares (or use fun cookie cutters).<br />
<br />
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<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com0tag:blogger.com,1999:blog-4354420609951108288.post-74358926211365352172013-02-13T13:22:00.002-08:002013-02-20T06:23:31.526-08:00Peas as Protein & Why I'm So PissyI am all armed out. For the past week (and for another additional week) I am on doctor's orders "not to use my legs."<br />
<br />
I
can do everyday stuff, like walk around the house, but I'm not to go
for walks, run, bike or use the elliptical or stair climber. I'm going a
bit crazy. <br />
<br />
For me, breaking a sweat on a daily basis is almost a required
event. If I don't, I get cranky and tired. So, for the last week I've
been trying to get good workouts in without using my legs. <br />
<br />
And, well, It's been challenging. <br />
<br />
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<br />
I've been boxing which is a great workout and I've been lifting - a
lot. But really, that's all I can come up with. No squats, lunges,
burpees, mountain climbers. No one-leg dead lifts. No lateral jumps.
Those were all my go-tos. (And I already mentioned no running. No
classes at the gym either.)<br />
<br />
I should explain why I'm not supposed to be using my legs: I have
stitches in the hamstring of my right leg. I had to get a weird
calcified cyst removed and biopsied (haven't heard from doc; no news is
good news).<br />
<br />
I've been thinking about putting together a little
video of the arm workouts that have been successful for me; I have a
handful that get my heart rate up, but I just look so dorky when I'm
doing them. One of these days I'll get over my vanity and post it :)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Kc07vn2M8vx-yRoQdE_SspXM6Y6fZl9J5qepirupdTWr1uN6hSc3FNiYNZhXdAwxdIPe16Vdo5bVtcNHwB5UTtQ4k0Fa0cGg4T3QB2GcXQUq65QrNoek4YMBFweBiBjQyWCeaTK9ATk/s1600/IMG_2738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Kc07vn2M8vx-yRoQdE_SspXM6Y6fZl9J5qepirupdTWr1uN6hSc3FNiYNZhXdAwxdIPe16Vdo5bVtcNHwB5UTtQ4k0Fa0cGg4T3QB2GcXQUq65QrNoek4YMBFweBiBjQyWCeaTK9ATk/s320/IMG_2738.JPG" width="320" /></a></div>
<br />
Oh! There's a point to this post. A recipe, and a good find that I'm happy to share. <br />
<br />
There are many studies that show you need to consume protein shortly after lifting to help build muscle. This active.com article explains it best I think:<br />
<i><br /><a href="http://www.active.com/nutrition/Articles/Get_enough_protein_after_your_next_workout" target="_blank">"A recent study found that addition of just 10 grams of protein to the
post-exercise carbohydrate resulted in a net increase of protein uptake."</a></i><a href="http://www.active.com/nutrition/Articles/Get_enough_protein_after_your_next_workout" target="_blank"></a><br />
<br />
Many
people use chocolate milk as a recovery drink because of the mix of
protein and carbohydrate. I do that too (though I usually choose an added protein nondairy beverage, like the <a href="http://sodeliciousdairyfree.com/products/almond-plus-almond-milk-beverages/original-almond-plus-almond-milk-beverage" target="_blank">So Delicious brand </a>and Ovaltine - make sure you get the chocolate and not "malt" one), but I recently stumbled on pea protein.<a href="http://www.amazon.com/Natures-Sunshine-Love-and-Peas/dp/B002OBX6AE/ref=sr_1_1?ie=UTF8&qid=1360788589&sr=8-1&keywords=love+and+peas" target="_blank"> Love and Peas</a>, specifically.<br />
<br />
I've known it existed for years as an alternative to whey and egg white protein powders, and I've eaten it in foods before but I decided to buy it as a supplement because in the winter I tend to do more resistance training than aerobic. And you guys, I really like it.<br />
<br />
It's sweet, but not too sweet and has a mild vanilla flavor. If you use a lot of it, it can taste chalky, like many protein powders, but I tend to stick with one rounded scoop per drink. The best part is, because it's not dairy or egg based, it's good for sensitive stomachs like yours truly.<br />
<br />
Here's how I've been eating mine lately:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64SjsqnfSgAZa608-ILsrn83czDxv4T0C6vQCIcDkmAr3ZftF0l5tYhvYBi4nqzojW_7l6D0a5XaThoNjFrbLltaBxzW7axAUpdKgnG-1QVwgn5WnJUQjKEzGnjApS9r6G1QiUBqqkyk/s1600/IMG_2715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64SjsqnfSgAZa608-ILsrn83czDxv4T0C6vQCIcDkmAr3ZftF0l5tYhvYBi4nqzojW_7l6D0a5XaThoNjFrbLltaBxzW7axAUpdKgnG-1QVwgn5WnJUQjKEzGnjApS9r6G1QiUBqqkyk/s320/IMG_2715.JPG" width="320" /></a></div>
<br />
<br />
<b>Banana Peach Pea Protein Smoothie </b><br />
<br />
1 rounded scoop of pea protein powder<br />
1 frozen banana<br />
4-5 slices frozen peaches<br />
large handful spinach<br />
about a cup of coconut milk beverage<br />
(if you like cinnamon - a pinch is a nice touch)<br />
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<br />
Blend and drink. (A more decadent smoothie I also make with it includes
the protein powder, the banana, a scoop of peanut butter, 2 tablespoons
of Ovaltine and non-dairy beverage - that one tastes like an awesome
chocolate peanut butter milkshake) <br />
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<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-1573766855995601892013-02-11T12:08:00.000-08:002013-02-11T12:08:47.065-08:00Adopt a Gluten-Free Blogger: Creamy Dreamy Peppermint Mousse<div class="separator" style="clear: both; text-align: center;">
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All Mondays should begin with chocolate. </div>
<br />
And
really, you can't feel guilty about eating this chocolate because it's made
with avocado, cocoa and agave. (And it's Valentine's Day week, so, you're supposed to have
chocolate multiple times a day... at least in my world.)<br />
<br />
This post is part of the <a href="http://www.bookofyum.com/blog/adopt-a-gluten-free-blogger-february-2013-9036.html#comments" target="_blank">"Adopt a Gluten-Free Blogger"</a> event that
<a href="http://www.bookofyum.com/" target="_blank">Sea at Book of Yum</a> started. I've loved this idea ever since I started
blogging back in '07. There's a talented and supportive gluten-free
community out there and "adopting" is a fun way to sample other
bloggers' goods (and my, are they good!)<br />
<br />
I chose <a href="http://allergyfreetestkitchen.com/" target="_blank">Allergy Free Test Kitchen</a> as my adoptee; her site is relatively
new to me (only because I had a bit of a blogging break while I was
figuring out the whole being-a-mom-thing). Everything she posts looks
and sounds amazing - and she's really informative too. It was pretty difficult to choose just one recipe to make, but with Valentine's Day
coming up, I decided her Creamy Dreamy Peppermint Mousse had to be in my
belly. <a href="http://allergyfreetestkitchen.com/2012/12/creamy-dreamy-chocolate-peppermint-mousse/" target="_blank">Here's the recipe</a>. <br />
<br />
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<br />
Putting together the mousse was super simple: you throw everything into a food processor (I used my Vitamix) and press start! It comes out creamy, rich and oh-so chocolately. Can you believe there's no dairy in this? It's referred to as mousse, but I really think it's more like a deep, dark pudding. And the peppermint - if you're a dark chocolate/peppermint fan like me - it's refreshing and dare I say - sophisticated? I think it'd be the perfect Valentine's Day dessert. (And if you don't like peppermint, just don't add it. It'll still be awesome.)<br />
<br />
Thanks to <a href="http://allergyfreetestkitchen.com/" target="_blank">AFTK</a> for coming up with such a tasty and healthy treat and to <a href="http://www.bookofyum.com/blog/" target="_blank">Sea</a> for hosting this! Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-2789401589736297162013-02-10T18:13:00.003-08:002013-02-11T12:09:30.269-08:00The Weekend in Photos<div class="separator" style="clear: both; text-align: center;">
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Smoothies, snow, sledding and a fun birthday party (for a little girl who I knew when she was in her mama's belly! Such a special thing to see). Also, A-man and I also got a night out for a fire company event, but of course failed to take any pictures all dressed up.Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com2tag:blogger.com,1999:blog-4354420609951108288.post-74496061228254075892013-02-08T05:38:00.000-08:002013-02-08T05:39:21.252-08:00Roasted Butternut Squash Ricotta Sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7D1d54-w2ecHxIsE1j7oqQRKLDh1hhx97zBkjhiPyaKVvSBCxdd2RU0hq0MOqQDuyIIWuSskICwxaEHtiDn9OAUQzaRywbKm91d8EUmIsOSDzvR0LGTdFxiH2iKzAO-kvr8GvFtixlc/s1600/IMG_2515.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7D1d54-w2ecHxIsE1j7oqQRKLDh1hhx97zBkjhiPyaKVvSBCxdd2RU0hq0MOqQDuyIIWuSskICwxaEHtiDn9OAUQzaRywbKm91d8EUmIsOSDzvR0LGTdFxiH2iKzAO-kvr8GvFtixlc/s320/IMG_2515.JPG" width="320" /></a></div>
This sauce is the boss. (That phrase has to have a copyright. Hmph.
There's a <a href="http://www.sauceboss.com/fr_sauceboss.cfm" target="_blank">sauceboss</a> and <a href="http://stores.bosssauce.com/StoreFront.bok" target="_blank">bosssauce</a>. I'll let them sort it out...)<br />
<br />
The
lasagna that cradled it was good too, but the sauce. Guys, I've been
dreaming about it. I licked the blender that I made it in. I dipped
day-old kale chips in it. (And gave it to my baby boy so he could sip it
in a tiny cup. Shhhh.)<br />
<br />
And although I haven't tried it, I really
think it could work veganized too (replace the ricotta with soaked,
blended, raw cashews and up the spices). <br />
<br />
The best part of it all? It was super-simple to make.<br />
<br />
I love when that happens.<br />
<br />
<b>Roasted Butternut Squash Ricotta Sauce in Gluten-Free Lasagna</b><i><br />makes about 4 cups</i><b><br /></b><br />
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<b>For the sauce</b><br />
<br />
2 cups roasted butternut squash (using defrosted or boiled squash would work too here; it just won't have that sweet, roasted flavor)<br />
2 cups part-skim ricotta cheese<br />
1 tablespoon fresh sage (if dried sage, use less)<br />
salt, pepper to taste (I used about 3/4 teaspoon each)<br />
1/2 teaspoon garlic powder<br />
1/4 cup freshly grated parmesean cheese<br />
2 tablespoons to 1/4 cup milk, depends on how thin you want it (I used whole milk)<br />
<br />
Place the butternut squash (sans skin), ricotta cheese, sage, salt, pepper, garlic powder, parmesean cheese and milk in a blender and blend (start on a low setting and work your way high) until it's nice and smooth.<br />
<br />
<b>The lasagna</b><br />
<br />
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<br />
1 box Tinkyada gluten-free lasagna noodles<br />
2 tablespoons olive oil<br />
1 1/2 cups ricotta<br />
1/4 - 1/2 cup gluten-free breadcrumbs<br />
<br />
If you want to put yours in lasagna, here's how I made mine: I used Tinkyada gluten-free lasagna noodles (I like their pasta best so far), followed the directions on the package for cooking, then layered it in an oiled 9x12 inch glass pan, placing three noddles down, then the sauce, then dollops of ricotta cheese until I was out of noodles, then I covered the top with more sauce and gluten-free breadcrumbs and cooked at 350 degrees, covered with foil, for 45 minutes. I then took the foil off and let it bake for another 15. Let it rest out of the oven for at least 10 minutes before serving.Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-40946224327395659112013-02-06T06:24:00.001-08:002013-02-06T06:24:33.149-08:00Turkey Soup with Gluten-Free Noodles, Grandma-Style<div class="separator" style="clear: both; text-align: center;">
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When it comes to family, I know I'm lucky. My Grandma lived just four
houses down from where I grew up. She was a huge part of our lives. <br /><br />My
sister and I spent a lot of time at her house, but strangely, some of
the fondest memories I have are of when I was there sick. Mom was an
elementary school teacher and Dad ran his own business, so it was hard
for them to take days off when my sister and I weren't feeling well, so
happily, off to Grandma's we'd go. </div>
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There we'd get back-rubs, a comfy couch or bed to lounge on and
heart-warming, make-you-feel-better food. (And that one-of-a-kind love
that only a Grandma can give.)<br />
<br />You know how some people talk about making their food with love?
That you can feel the love when you take a bite? Grandma had that down.
Her chicken noodle soup was a warm hug from her strong and aged arms.<br /><br />And like many Grandmas, her chicken noodle soup was her go-to when one of her kids was sick.<br /><br />The soup was great, but the noodles were my favorite part. They were rustic and thick - almost
dumpling-like; it was such a simple recipe that I remember it easily:
one cup of flour, one egg, a little salt, oil and water. She'd knead the
dough, roll it out and cut it into whatever shape she wanted. <br />
<br />And fortunately for me, they're easily made gluten-free (and with turkey, because that's what I had on hand this week). <br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCd-1W80uijV_duhwR9jnwxNn7nSxcqXr7NAiwDjyG0st2X8nVoF9unRDsn8MEk8BlFyZpY4zSPHzNNcRyNk9fAfnCEkCfpGf-2_XA2DDWkicNJr9hXwVzrQKEOUKmjlNBWOvwEL8A8EU/s1600/IMG_2388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCd-1W80uijV_duhwR9jnwxNn7nSxcqXr7NAiwDjyG0st2X8nVoF9unRDsn8MEk8BlFyZpY4zSPHzNNcRyNk9fAfnCEkCfpGf-2_XA2DDWkicNJr9hXwVzrQKEOUKmjlNBWOvwEL8A8EU/s320/IMG_2388.JPG" width="320" /></a></div>
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<b><br />Gluten-Free Turkey Noodle Soup </b>(with homemade gluten-free noodles)<br /><br /><b>For the stock:</b><br />1 turkey breast carcass (with some meat still left on the bones)<br />scrap vegetables (like celery leaves, carrot peels, onion peels)<br />salt, pepper, herbs you may like<br />
water to cover <br /><br />Place the turkey carcass in a large pot and cover
with water. Add the scrap vegetables, salt, pepper and herbs. Bring to a
boil, then reduce heat and let simmer, covered, for at least two hours
(I've let it simmer for as long as five). Remove the carcass and any
meat still on the bone (add the meat back to the stock) and take out the
scrap vegetables.<br /><br /><b>For the soup:</b><br />4 carrots, peeled and sliced<br />4 stalks of celery, sliced<br /><br />Meanwhile,
bring the broth back to a boil and add the carrots and celery. (They
should cook until fork tender, about ten minutes). Then...<br /><br /><b>For the noodles:</b><br />1/4 cup cornstarch<br />3/4 cup superfine brown rice flour (plus 2 tablespoons for flouring your work surface)<br />
1 egg<br />1/4 teaspoon salt<br />2 tablespoons water<br />
1 tablespoon olive oil<br />
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<br />Mix all of the dry ingredients together in
a medium sized bowl; make a well in the center of the flour mixture and
add egg, oil and water. With your hands, incorporate the wet
ingredients into the dry until combined. Flour your working surface with
the extra two tablespoons of flour and place dough on top. Roll out
dough with a rolling pin until desired thickness (1/4 an inch is usually
how I like mine). Cut into desired shape and add to boiling broth. Cook
at boiling for three minutes. Eat! <br />
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<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-81057234516803057212013-02-01T09:36:00.002-08:002013-02-01T09:36:34.291-08:00Photo Friday: Social Media<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS_7tlSNKbLiDcHFhWQBuN-x8tNJWMNA_vi7h6OvsAlSode-3eOqYWLBS6yrG11Vv2_qBEBnwtDOuTvpCkXK1rCK5pef_7AwTbEJcjLzCyHgTK_ZydMBJL-lBre-8yvttPr9HtCYYXdM/s1600/instagram.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS_7tlSNKbLiDcHFhWQBuN-x8tNJWMNA_vi7h6OvsAlSode-3eOqYWLBS6yrG11Vv2_qBEBnwtDOuTvpCkXK1rCK5pef_7AwTbEJcjLzCyHgTK_ZydMBJL-lBre-8yvttPr9HtCYYXdM/s320/instagram.tiff" width="320" /></a></div>
I'm on <a href="http://instagram.com/lizclerner" target="_blank">Instagram</a>, <a href="https://www.facebook.com/TheGoodEatah" target="_blank">Facebook</a>, <a href="https://twitter.com/LizClancyLerner" target="_blank">Twitter</a> and <a href="http://pinterest.com/thegoodeater/" target="_blank">Pinterest</a>. Are you? I'd love to connect!<br />
<br />
That's a picture of a Pinterest success on my Instagram account (though I've had my <a href="http://epicpinterestfail.com/" target="_blank">share of failures</a>). You take baking potatoes, slice almost all the way through them, lightly coat with oil and salt and bake on a baking sheet at 425 for 40 minutes. <br />
<br />
They're super tasty and crispy.Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-16951576506184783052013-01-31T04:18:00.002-08:002013-01-31T04:49:40.669-08:00Cooking and Booking Review: Ten Tiny Breaths<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2kR-efi0vCKQT26TVOJesRtfAUEKjZX1ADUwcQUrF-iAq5MMOYO1Nslh7CVAWsydPxAvR0RtX_HyQRTWk9h5CPxbqhCo4zo2bMFswakZ6YB_kQhGkWonxmb7b2GVuZROb4LqzHE73MI/s1600/IMG_2026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2kR-efi0vCKQT26TVOJesRtfAUEKjZX1ADUwcQUrF-iAq5MMOYO1Nslh7CVAWsydPxAvR0RtX_HyQRTWk9h5CPxbqhCo4zo2bMFswakZ6YB_kQhGkWonxmb7b2GVuZROb4LqzHE73MI/s320/IMG_2026.JPG" width="320" /></a></div>
<br />
I owe my friend <a href="http://thebookasylum.blogspot.com/2013/01/cooking-and-booking-review-ten-tiny.html" target="_blank">Megan</a> a huge, ginormous "thank you." She has rekindled
my love for reading. Scratch that - she sparked a love of reading in me
that I never knew I had. Megan started a book review blog a few months
back called <a href="http://thebookasylum.blogspot.com/2013/01/cooking-and-booking-review-ten-tiny.html" target="_blank">The Book Asylum</a>. It's really taken off and there's no question why: she's
incredibly articulate, knows what she's talking about (without being a
snob), and her passion for reading is downright contagious. I caught
what she has; I've got the I-just-love-a-good-book fever.<br />
<br />
For the longest time I only really liked non-fiction; the realist in
me just couldn't get into many of the novels I'd been assigned in
school because I found them hard to believe, unimaginable - just
foreign, which is a big reason I got into journalism. I thought life
itself was interesting enough - and it can be, but fiction, man, it can
be good. It can suck you in, make you fall in love, and occupy your mind
all hours of the day. (Whoa. I never thought I'd say that....)<br />
<br />
So, for the past few months I've taken <a href="http://www.facebook.com/TheBookAsylum?fref=ts" target="_blank">Megan's suggestions</a> on books
and I always immediately text her when I'm done, explaining that I need
my next hit, I mean, my next book, and she always recommends winners.<br />
<br />
We both recently just read <a href="http://www.goodreads.com/book/show/15990969-ten-tiny-breaths" target="_blank">"Ten Tiny Breaths"</a> by K.A.Tucker and it
did not disappoint. Whenever I had a free moment, and sometimes when I
should've been doing other things (the laundry piled up quite a bit), I
was reading this book. I'll let Megan do the review, but there's
tragedy, love, heartache - and a twist that I didn't see coming.<br />
<br />
Megan and I decided we'd take note of all the food that was
mentioned in the book and I'd come up with a recipe based off of one of
the foods: veal parm, Spam and pancakes were a few of the foods
mentioned. Pancakes were the easy choice for me, and because both Megan
and I have to avoid certain foods, the recipe below is: gluten-free,
egg-free, vegan, dairy-free, nut-free and soy-free. <br />
<br />
The majority of the book took place in Miami, a place known for
amazing Cuban food, so this recipe, with its masa harina and fresh lime,
is Miami inspired. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNZDAl3mB_KD8XrVph-Vcr3Ol-UsNnYE6zpiUoME70AEAriQBSbQoS93BDFs63eMqUD3RCL5V64iYmND6U5t-vsEhlT0dekCNSPqtDwCfa4SaeOacmeWXymy8RFWpa8yDd1GkAEaPbnc/s1600/IMG_2031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNZDAl3mB_KD8XrVph-Vcr3Ol-UsNnYE6zpiUoME70AEAriQBSbQoS93BDFs63eMqUD3RCL5V64iYmND6U5t-vsEhlT0dekCNSPqtDwCfa4SaeOacmeWXymy8RFWpa8yDd1GkAEaPbnc/s320/IMG_2031.JPG" width="320" /></a></div>
<br />
<b>Masa Harina Pancakes w/Lime, Butter and Brown Sugar </b><br />
<br />
1 cup masa harina (it can be found in the International aisle of your grocery store)<br />
1 tsp baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
2 tablespoons sugar (I used coconut sugar)<br />
1/4 cup applesauce<br />
1/4 teaspoon pure vanilla extract<br />
2 cups water<br />
<br />
2 tablespoons butter/coconut oil/Earth Balance for frying and topping<br />
2 tablespoons brown sugar<br />
1 lime<br />
<br />
In
a medium-sized bowl whisk together the masa, basking powder, salt,
cinnamon and sugar. Then add the applesauce, vanilla extract and water.
Masa harina soaks up quite a bit of water, so if your batter seems too
dry (say, more cookie dough then pancake batter) add more water about a
tablespoon at a time. Let the batter sit for at least five minutes (and
add more water if it thickens up too much).<br />
<br />
In a frying pan over medium-low heat, add one tablespoon butter and fry about 1/4 cup of batter until you see bubbles forming on the batter. Turn and cook until cooked through.<br />
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Serve with butter, brown sugar and a squeeze of lime. <br />
<b><br /></b>
<b>Here's Megan's awesome take on the whole book. I tell ya; her love of books is contagious! </b><br />
<br />
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I am so excited to be doing this post with one of my dear friends and fellow bloggers, Liz Lerner. Liz and I have been friends for a <i>very</i> long time. She is my partner in crime and many other things too – blogging, reading, being an awesome virgo, and unfortunately, food allergies. Boo! Liz has blogged since 2007 at her site – <a href="http://thegoodeatah.blogspot.com/" target="_blank">The Good Eatah</a>. It’s my go-to resource when I need allergy-free, healthy food ideas. She’s an amazing cook and has been a tremendous help to me on my allergy-free journey.</div>
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<br /></div>
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Since we’re always talking books and food (my top two favorite things ever) we decided to do a joint post today. So, here's the deal. We chose a book to read together - <a href="http://www.amazon.com/gp/product/0991686004/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=0991686004&linkCode=as2&tag=thebooasy-20" target="_blank">Ten Tiny Breaths</a> by <a href="http://www.katuckerbooks.com/" target="_blank">K.A. Tucker</a>. After chatting about what we both loved about it, I wrote a review while Liz took a food mentioned in the book (pancakes) and came up with her own awesome allergy-free recipe for it. Pretty cool, huh? We think so, and we're hoping this will be a monthly post we do together. We're calling it 'Cooking and Booking'. </div>
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<br /></div>
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So without further ado, please check out the review on Ten Tiny Breaths, feast your eyes on the most delicious looking pancakes you've ever seen, and make sure to connect with Liz at her <a href="http://thegoodeatah.blogspot.com/" target="_blank">blog</a>, on <a href="https://www.facebook.com/TheGoodEatah" target="_blank">facebook</a>, <a href="http://pinterest.com/thegoodeater/" target="_blank">pinterest</a>, and on <a href="https://twitter.com/LizClancyLerner" target="_blank">twitter</a>! Enjoy! </div>
<br />
<a href="http://www.amazon.com/gp/product/B00ALQC858/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00ALQC858&linkCode=as2&tag=thebooasy-20" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ws.assoc-amazon.com/widgets/q?_encoding=UTF8&ASIN=B00ALQC858&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=thebooasy-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thebooasy-20&l=as2&o=1&a=B00ALQC858" style="border: none !important; margin: 0px !important;" width="1" />
<br />
<div class="tr_bq">
<span style="font-size: large;"><b>Title: <a href="http://www.amazon.com/gp/product/0991686004/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=0991686004&linkCode=as2&tag=thebooasy-20" target="_blank">Ten Tiny Breaths</a></b></span></div>
<span style="font-size: large;"><b>Author: <a href="http://www.katuckerbooks.com/" target="_blank">K.A. Tucker</a></b></span><br />
<span style="font-size: large;"><b>Published: December 11, 2012</b></span><br />
<span style="font-size: large;"><b>Date Read: January, 2012</b></span><br />
<span style="font-size: large;"><b>The Book Asylum Rating: </b></span><img src="http://i1053.photobucket.com/albums/s463/megankathleenward/Stars/5stars.png" /><br />
<br />
<blockquote>
Synopsis from <a href="http://www.goodreads.com/book/show/15990969-ten-tiny-breaths" target="_blank">Goodreads</a>:<br />
<br />
Kacey Cleary’s whole life imploded four years ago in a drunk-driving accident. Now she’s working hard to bury the pieces left behind—all but one. Her little sister, Livie. Kacey can swallow the constant disapproval from her born-again aunt Darla over her self-destructive lifestyle; she can stop herself from going kick-boxer crazy on Uncle Raymond when he loses the girls’ college funds at a blackjack table. She just needs to keep it together until Livie is no longer a minor, and then they can get the hell out of Grand Rapids, Michigan.<br />
<br />
But when Uncle Raymond slides into bed next to Livie one night, Kacey decides it’s time to run. Armed with two bus tickets and dreams of living near the coast, Kacey and Livie start their new lives in a Miami apartment complex, complete with a grumpy landlord, a pervert upstairs, and a neighbor with a stage name perfectly matched to her chosen “profession.” But Kacey’s not worried. She can handle all of them. What she can’t handle is Trent Emerson in apartment 1D.<br />
<br />
Kacey doesn’t want to feel. She doesn’t. It’s safer that way. For everyone. But sexy Trent finds a way into her numb heart, reigniting her ability to love again. She starts to believe that maybe she can leave the past where it belongs and start over. Maybe she’s not beyond repair.<br />
<br />
But Kacey isn’t the only one who’s broken. Seemingly perfect Trent has an unforgiveable past of his own; one that, when discovered, will shatter Kacey’s newly constructed life and send her back into suffocating darkness.</blockquote>
<b><span style="font-size: large;">The Book Asylum Review:</span></b><br />
<br />
I had been seeing a lot of buzz around Goodreads and the blogosphere about K.A. Tucker’s recent release - Ten Tiny Breaths. When I see so much positive buzz about a book, I sometimes bypass reading the book blurb completely. Sometimes it’s nice to pick up a title, start reading, and be completely surprised. That’s exactly what happened with Ten Tiny Breaths. I had no idea what I was getting myself into. I just sat back and enjoyed the ride… and it was such an awesome ride!<br />
<br />
This story follows Kacey and her little sister Livie as they make their new lives in Miami, Florida. Kacey is emotionally damaged after a horrible accident that killed her parents, her best friend, and her boyfriend four years ago. She was the only survivor of a crash brought on by a college student who was drunk driving with two friends in the car.<br />
<br />
<div style="text-align: center;">
<b><i>“Before Kacey died four years ago and all that’s left is a mess. A mess who spent a year in physical rehabilitation to repair her shattered body, only to be released with a shattered soul. A Mess whose grades did a nose dive into the bottom of the class. Who sunk into a world of drugs and alcohol for a year as a way of coping. After Kacey doesn’t cry, not a single tear.”</i></b></div>
<br />
After reading that, you’ll understand that Kacey has some issues, to say the least. Big ones. Nightmares torment her daily. Insomnia is her closest friend. She has hardened into a ‘take no prisoners’ kind of gal whose favorite coping mechanisms are kick boxing, sarcasm, and denial. She has become adept at keeping everyone at a distance and is about as aggressive and abrasive as they come. The only person she allows close is her sister, Livie. Luckily, Livie wasn’t in the car that horrible night so she was spared the haunting memories that plague her sister. Unfortunately, both sisters have scars. They just deal with them differently…or not at all.<br />
<br />
Determined to do whatever it takes to make a life for her and her sister, Kacey accepts a position at a local adult club where her neighbor, Storm, works. Her ends – putting food on the table, paying rent, and sending Livie to Princeton – justify her means. Along the way, without her even realizing it, Kacey starts to let people in. That includes her hard-working neighbor, Storm, her adorable daughter Mia, and Trent – her neighbor from apartment 1D... Trent with the striking blue eyes and unshakeable interest in Kacey.<br />
<br />
<div style="text-align: center;">
<b><i>“How can he see what I don’t want him to see, what I work so hard to conceal? He’s found a way in, that’s how. Like a trespasser, he’s invaded my space, breaching security and sliding in to take what I haven’t offered to him.”</i></b></div>
<br />
Trent… Oh Trent… Trent is everything a girl could ever want in a guy, and everything a reader could want in a dreamy book boyfriend. He’s tall, handsome, sexy, sexy, sexy, bright, composed, and unwavering in his pursuit of Kacey. He’s sexy and he rides a motorcycle. Did I already say sexy? I did? Just making sure.<br />
<br />
<div style="text-align: center;">
<b><i>“It’s like Trent’s got a “Make Kacey Smile” itinerary and it’s jam-packed. By the time I get to work each night, my face hurts from so much smiling.”</i></b></div>
<br />
A lot of tension comes from the fact that although Kacey is falling for Trent, he keeps pushing her to face her past. A past she would much rather leave buried.<br />
<br />
Besides Kacey’s strong voice and the every so engaging relationship between her and Trent, Tucker has colored this story with an amazing array of supporting characters. Livie is caring, perceptive, and intelligent. She’s also completely selfless. I just adored her! Storm and Mia are the neighbors that live next door. They are some of the sweetest, most endearing characters I’ve ever read. I can’t imagine anyone not falling for them. They’re perfect! Then, there’s the landlord, Tanner (a personal favorite of mine), who sports Batman pajamas, Cain, the club owner with a heart of gold, Nate, the gargantuan bouncer, and Ben, hottie bouncer and lawyer in training. Everyone is distinct. Everyone is likeable. Everyone adds to the flavor of the story in a unique way.<br />
<br />
The big twist in Ten Tiny Breaths wasn't super shocking to me. I would imagine most people will predict what it is, but that doesn't take away from what you'll experience all the way up to that point. Just because I saw it coming didn't mean that the sucker punch it packed hurt any less. In the end, I was sad because the story wrapped up pretty quickly and long before I was ready to say goodbye. It was a pleasant surprise to have become so attached to these characters, their struggles and especially their futures. I told you it was a good idea not to have read the blurb first, right?<br />
<br />
With Ten Tiny Breaths, you’ll experience all the highs and lows with Kacey, Trent, and the gang. You’ll feel their want, their need to connect, to live, to love, and ultimately to forgive. Ten Tiny Breaths is an amazing journey that will appeal to readers who love an authentic contemporary romance. It’s beautifully written and emotionally charged, with characters as complex and flawed as the events that shaped them. If you’re looking for a book filled with honest moments and characters worth rooting for, check out Ten Tiny Breaths today. Believe me, you won’t regret it!<br />
<br />
<div style="text-align: center;">
<b><i>“Just breathe, Kacey. Ten tiny breaths. Seize them. Feel them. Love them.”</i></b></div>
<div style="text-align: center;">
<br /></div>
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Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com2tag:blogger.com,1999:blog-4354420609951108288.post-48271465020804623602013-01-29T10:38:00.002-08:002013-02-06T18:12:50.105-08:00No Bake Graham Cracker Almond BitesWe introduced the Little Guy to peanut butter a month ago (after the recommendation to wait until he was a year old) and he got mild hives. That really worries me; I am a BIG peanut butter eater, so I hope it was just a one time thing.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQy7nyJGUQ6Sr4aLVv_Yly65jNmK_8SacH7s0H1ip-3DX5-9u8bEBppufRjOSvqJp6Q5MOweED2MnnCleANxe3KonT1Ryr0qM6bg_eE9IA0O1AyMIcHalVEogJVTit_iYkEEmidqzSUwk/s1600/IMG_2311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQy7nyJGUQ6Sr4aLVv_Yly65jNmK_8SacH7s0H1ip-3DX5-9u8bEBppufRjOSvqJp6Q5MOweED2MnnCleANxe3KonT1Ryr0qM6bg_eE9IA0O1AyMIcHalVEogJVTit_iYkEEmidqzSUwk/s320/IMG_2311.JPG" width="320" /></a></div>
<br />
(We'll try again in another month under medical supervision.) <br />
<br />
That being said, if I had to cut peanut butter out of my diet and home, I'd be okay with it. I just know that I'd go through a long mourning period so I decided to start now just in case that's the life we'll have to live.<br />
<br />
I came up with these almond butter bites because the Little Guy has a cookie problem. Well, maybe it's me and the A-man that have the problem. We eat cookies, in some fashion, on a pretty regular basis and Little Guy asks for them in his adorable, clingy way (by climbing on us, whining and grabbing), so we give in.<br />
<br />
I feel a whole lot better about giving him "cookies" when they're these. With the crunch of the graham cracker and smoothness of the almond butter (and hints of maple syrup and chocolate) I'm really, really digging them. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTz3p8yE6wBLoYVXarhknUEn_93qr2417mCJvcG1F-55zPMkVFJfYFGGnySIA3iwRCfiMGT29g9Uj7nlytshtp1eNTD8gAj1-OTWzJcoE_yl25R73gJw_iUIID8gaJz-cFdJsh7bDIRFk/s1600/IMG_2322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTz3p8yE6wBLoYVXarhknUEn_93qr2417mCJvcG1F-55zPMkVFJfYFGGnySIA3iwRCfiMGT29g9Uj7nlytshtp1eNTD8gAj1-OTWzJcoE_yl25R73gJw_iUIID8gaJz-cFdJsh7bDIRFk/s320/IMG_2322.JPG" width="320" /></a></div>
<br />
<b>Gluten-Free No Bake Graham Cracker Almond Bites </b><br />
<i>Makes 13 balls </i><br />
<br />
1/2 cup crumbled (by hand; you still want them to be crunchy) <a href="http://www.amazon.com/Kinnikinnick-Smoreables-Graham-Style-Crackers/dp/B004T3AWRA" target="_blank">gluten-free graham crackers</a><br />
1 cup crunchy almond butter (smooth will work too)<br />
2 tablespoons maple syrup<br />
2 tablespoons ground flax seed<br />
pinch of salt (if using unsalted almond butter)<br />
1/4 cup chocolate chips<br />
1/3 cup shredded unsweetened coconut <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvmGx0Yp6tMbWlVu3TPcQHQYyZaVAMQbsVf7MAqK5H3aDTXB62PcSGdv1W1i9jLqyAW8GdZC_Fi7QsSmjJmQe4tMFPy7tjGRLaQoMy7M7vXCO6Ao5qse2fdVa2ijxdaWYT5ZJEMGbpdA/s1600/IMG_2313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvmGx0Yp6tMbWlVu3TPcQHQYyZaVAMQbsVf7MAqK5H3aDTXB62PcSGdv1W1i9jLqyAW8GdZC_Fi7QsSmjJmQe4tMFPy7tjGRLaQoMy7M7vXCO6Ao5qse2fdVa2ijxdaWYT5ZJEMGbpdA/s320/IMG_2313.JPG" width="320" /></a></div>
<br />
Combine the graham crackers, almond butter, maple syrup, flax seed, salt
and chocolate chips and mix until thoroughly combined. Using a melon
baller scoop into about one-inch balls and roll until round. Refrigerate
for at least 1 hour and then roll in the coconut. Keep refrigerated.
They make a great post-workout snack. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81Tb9R3PyHny9tQx-3zXD2f1fRef-skHZnlsM6JtPhvST0pzsufA3NWRgTpt3BFWhCC4DL5BzyoKKqS5TdYZJky8UyP7Qmi0Bim5y3zZ7K3xp8KYk0Z_BksonhoQhok4FhEG9B5I7RQ0/s1600/IMG_2326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81Tb9R3PyHny9tQx-3zXD2f1fRef-skHZnlsM6JtPhvST0pzsufA3NWRgTpt3BFWhCC4DL5BzyoKKqS5TdYZJky8UyP7Qmi0Bim5y3zZ7K3xp8KYk0Z_BksonhoQhok4FhEG9B5I7RQ0/s320/IMG_2326.JPG" width="320" /></a></div>
<br />
He likes them! He really likes them!<br />
<br />
<i>This post is being shared on the <a href="http://glutenfreehomemaker.com/2013/02/gluten-free-wednesdays-2-6-13/" target="_blank">Gluten Free Homemakers Gluten Free Wednesday </a>series. </i> Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com5tag:blogger.com,1999:blog-4354420609951108288.post-79199347177169693112013-01-28T11:08:00.003-08:002013-01-28T11:10:15.904-08:00Noon Mark Diner Gluten-Free PieThe A-man's an avid hiker; I've known this for a long time. He grew up next to a National Park and mountaineering was a part of his profession in the military. The man needs his outdoor time (he's two peaks away from <a href="http://www.adirondack.net/tour/hike/highpeaks.cfm" target="_blank">the ADK 46!</a>). That doesn't mean, however, that I'm thrilled when he decides to hike Adirondack high peaks in the dead of winter.<br />
<br />
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<br />
Our compromise? He comes home with pie. <br />
<br />
Glorious, gluten free pie from a great, little place called the <a href="http://www.noonmarkdiner.com/" target="_blank">Noon Mark Diner</a>. They do mail-order pies (!!) and he tells me their full menu has a lot of gluten-free options too. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXqBc7jeMk5CjBqQbxqy-PRKN0UieBXyNl5dJyx27x0hGDVSQJ5IryVdDuT13VFwbXA_2Ay009LMojIkh1O_FXUlqBlwoV8jI_IZMyefxBngaX6PD0NYCOeeG3WznuwW1VeuuzL6gXh0/s1600/goodeatnoonmark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXqBc7jeMk5CjBqQbxqy-PRKN0UieBXyNl5dJyx27x0hGDVSQJ5IryVdDuT13VFwbXA_2Ay009LMojIkh1O_FXUlqBlwoV8jI_IZMyefxBngaX6PD0NYCOeeG3WznuwW1VeuuzL6gXh0/s320/goodeatnoonmark.jpg" width="240" /></a></div>
<br />
He arrived home Saturday night from a long day of trekking in
negative degree temperatures and presented me with two pies this time:
Strawberry Rhubarb Crumble and Maple Walnut (think: the Northeast's
version of pecan pie). And I learned something that night: I'm really,
really good at eating pie. <br />
<br />
The Maple Walnut, something
I've never had before, was delicious. At first, I thought it might be a
little too sweet for my taste, but it wasn't, the maple flavor wasn't
overpowering and went perfectly with the walnuts. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSbAaOsZSZqMfZeLVFSOoHQl_kuy-tMpm0ArUQv3l3P2QwqPMaIZCyBWp68PQVqq3fB4-wAGr1YnVhnWDLq7xTYuofnlxKkPvtZsRFUgO_Rilg-to9nZeoDaUtDIyU5cqvB4SVmSgaIs/s1600/goodeatmaplewalnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSbAaOsZSZqMfZeLVFSOoHQl_kuy-tMpm0ArUQv3l3P2QwqPMaIZCyBWp68PQVqq3fB4-wAGr1YnVhnWDLq7xTYuofnlxKkPvtZsRFUgO_Rilg-to9nZeoDaUtDIyU5cqvB4SVmSgaIs/s320/goodeatmaplewalnut.jpg" width="240" /></a></div>
<br />
The Strawberry Rhubarb Crumble was awesome. The tart rhubarb was balanced by the sweet strawberries and sugary topping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUc8-1JDnlwqoizuypLh_3FqBTTnwKzWelUkaoS2u68GUYgbwXNok8GKF318kAAT99yLJBuu9QGddIzuSh5OAgustf-wOfQrgh-zCfnIzgL1s5Z0a6K2VBa4cmansLdMQmwMFnrptXpvw/s1600/IMG_2278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUc8-1JDnlwqoizuypLh_3FqBTTnwKzWelUkaoS2u68GUYgbwXNok8GKF318kAAT99yLJBuu9QGddIzuSh5OAgustf-wOfQrgh-zCfnIzgL1s5Z0a6K2VBa4cmansLdMQmwMFnrptXpvw/s320/IMG_2278.JPG" width="320" /></a></div>
<br />
The crust on both pies was something I was jealous of. I haven't attempted many gluten-free pie crusts, but when I have, they were failures. (Though I've bookmarked <a href="http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/" target="_blank"> this recipe and tutorial</a> by <a href="http://glutenfreeonashoestring.com/" target="_blank">Gluten Free on a Shoestring</a> and think I'll give it another go.)<br />
<br />
So while I have no recipe to give you, I have a love haiku to share with you:<br />
<br />
Pie. Smile on my face.<br />
Happiness in my belly.<br />
Thank you Noon Mark Diner.<br />
<br />
(You're cringing at how bad that was. I know. It's okay.) Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com2tag:blogger.com,1999:blog-4354420609951108288.post-67949654745137829072013-01-25T06:42:00.004-08:002013-01-31T13:32:58.219-08:00My relationship status with running: It's complicated.I have a love/hate relationship with running.<br />
<br />
Our current status? In blissful love.<br />
<br />
The past ten years? Off and on.<br />
<br />
High school and before? Deep, deep hatred. <br />
<br />
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<br />
I should clarify
that when I talk about running, I usually mean middle-distance and
distance running, not sprinting. Sprinting and I have always been on
pretty good terms. Sprinting was always a part of the sports I played:
soccer, basketball, tennis... you sprint to chase after a ball. I
understood it. There was a goal, something to go for. But then I decided
to follow in my (record holding) sister's footsteps and try track my
freshman year of high school. <br />
<br />
That was a mistake. I didn't care for the coach and I was way too
immature to appreciate that running itself is a sport. I was told,
because of my body shape at the time, that I should be a middle distance and distance
runner; I did not agree and therefore held a grudge the entire season
and dreaded going to practice. I barely got through practice runs and
had incredible anxiety before and during meets. The only event that I
enjoyed and that quenched my desire to sprint - the triple-jump - was
the one that my sister (a senior when I was a freshman) also competed in. I did
okay with it. She'd always place first and I'd sometimes place third;
that was pretty cool.<br />
<br />
But the middle distance and distance events? I was always one of the last ones to finish. It sucked and I didn't go back.<br />
<br />
(In
hindsight it was a good thing, the next year I picked up tennis,
captained the team my junior and senior year and went on to play in
college.) <br />
<br />
Fast forward to post-college: my main forms of exercise became rec
soccer and training for sprint triathlons. I began to run and I began to
like it. I'd still rather bike, or swim, or play a team sport. But I'd
run in some 5ks and 5 milers, and one half-marathon, because I had friends or family running in
them too. I never came close to finishing in the top quarter of the
race. I was lucky if I finished in the top half of my age group, but I
was growing okay with it. <br />
<br />
In fact, my rocky relationship with running also probably has
something to do with the fact that I have some really amazing runners in
my life: my husband (a sub 3 hour marathoner), one of my best
girlfriends (sub 3:15 marathoner) and my sister (a stud Div. 1 track
athlete) - I'd compare myself to them, and figure everyone else was too, so I decided since I wasn't near any
of their levels, the sport just wasn't for me. <br />
<br />
Fortunately, with age comes wisdom, or, more accurately: as I grow older, I care less and less about what other people think. <br />
<br />
When I became pregnant with the little guy I had a small base of running under me. I was running to keep in shape for roller derby, but my fast twitch muscles were definitely more formed than my slow ones. I ran (off and on) for probably the first 14 weeks of my pregnancy. Then it just got too uncomfortable (I still worked out, almost daily, just in other ways). I ran again for the first time probably 8 weeks postpartum: little by little, one mile at a go.<br />
<br />
Maybe it was because I had a break from running, or because I had to start from zero postpartum, but during the last year I really began to love it. It was a struggle, getting back to the point where I could run three miles consistently again, and stroller running was pretty difficult to get used to, but it's working for me. I've ran a few 5ks (With the little guy in the stroller and without. With friends and racing for myself). And I finished the <a href="https://vimeo.com/51825355" target="_blank">Ragnar Adirondacks</a> (a 200 mile relay race) with a group of 11 other amazing mamas. <br />
<br />
I mentioned it briefly in my<a href="http://thegoodeatah.blogspot.com/2013/01/a-local-5k-run-for-sandy-hook.html" target="_blank"> last running post</a>, but I'm enjoying running so much, and the camrederie it creates, and the good it can do (both mentally and physically) that I'm helping to <a href="http://www.facebook.com/911HeroesRunSaratogaSpringsNy" target="_blank">organize a 5k run around here, and it's for a great cause</a>. <br />
<br />
If you made it this far, thank you for letting me work through my running issues! I'll be sure to keep the blog updated with our tumultuous relationship. <br />
<br />
On that note, here's my favorite running workout that's easy to do on a
treadmill (which is where most of my running is taking place due to the
frigid cold right now). I find the "break" after each mile really makes
the running part go by quickly:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhr1Z8yBJPovIfSEMf5eYWBX9fMTCmNdvxfe-NcK7U7xZlJAHGwnyYQJj696VHyOEmRF-tt-d9eFtD02oOwItcR0TQU_VaoCbpdVmM81AJdP4F9SrYDSdfMfCPzOWdszSqV6WDhHFI_-w/s1600/BubsWorkout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhr1Z8yBJPovIfSEMf5eYWBX9fMTCmNdvxfe-NcK7U7xZlJAHGwnyYQJj696VHyOEmRF-tt-d9eFtD02oOwItcR0TQU_VaoCbpdVmM81AJdP4F9SrYDSdfMfCPzOWdszSqV6WDhHFI_-w/s320/BubsWorkout.jpg" width="320" /></a></div>
<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com4tag:blogger.com,1999:blog-4354420609951108288.post-47338474415569443562013-01-22T17:42:00.004-08:002013-01-22T17:45:28.598-08:00Black Bean and Cilantro Lime Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeESpBNPfaKmJ8oV5a8tB-wMQuZQUuFZoCOeA95hCrqjsKv_3Fowpp5xa8MM_NVt14puZYXQUyiamF9K1-A8oHl5oBKgoQytE-G32zfpwkN-3uMghOJrXbIjqZZQQIGM-_Vs5Oumek2fU/s1600/IMG_2155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeESpBNPfaKmJ8oV5a8tB-wMQuZQUuFZoCOeA95hCrqjsKv_3Fowpp5xa8MM_NVt14puZYXQUyiamF9K1-A8oHl5oBKgoQytE-G32zfpwkN-3uMghOJrXbIjqZZQQIGM-_Vs5Oumek2fU/s400/IMG_2155.JPG" width="400" /></a></div>
<br />
I love, love, love <a href="http://www.chipotle.com/en-US/Default.aspx?type=default" target="_blank">Chipotle</a>. They're my go-to when I need a quick,
healthy, gluten-free meal. The salad is awesome (I could drink the
dressing with a straw) and the tacos are good (though not super
filling); the burrito bowl is my "usual" - with rice, beans, chicken,
salsa and guacamole - it always hits the spot.<br />
<br />
But sometimes it's good to branch out, and by branch out I mean make it yourself and dare I say, make it more delicious? The "secret sauce" to this meal is the chorizo (from <a href="http://www.garofalosausage.com/" target="_blank">here</a>): fatty, spicy pork which gets balanced out by the mild cilantro rice and creamy, chunky avocado. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCGWQEoFp97dgbciheInKJcT75RjvmdPhH89lZY0u_3JvWYYTpZSl3Hh61HTjdYrxHKqCMjQNfu00jKysqzbLwAcKNmYl8GyrmlUQN81mKnaexU5t92F-3nO2dJgVQqJYg2-TMXKVgJo/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCGWQEoFp97dgbciheInKJcT75RjvmdPhH89lZY0u_3JvWYYTpZSl3Hh61HTjdYrxHKqCMjQNfu00jKysqzbLwAcKNmYl8GyrmlUQN81mKnaexU5t92F-3nO2dJgVQqJYg2-TMXKVgJo/s400/IMG_2138.JPG" width="400" /></a></div>
<br />
If I were on that show "<a href="http://www.finedininglovers.com/blog/news-trends/the-taste-tv-show-hosted-by-nigella-bourdain-is-named/" target="_blank">The Taste</a>," I think my spoonful for the judges would be the chorizo, rice, avocado triple-threat. But I digress.<br />
<br />
Here's what our burrito bowl consisted of: black bean and cilantro lime rice, pan fried chorizo
and a topping of fresh tomato and avocado with another squeeze of lime. It was simple and despite
being the dead of winter, it was a nice fresh meal that made me think of
warmer days. <br />
<br />
Since the latter two layers are pretty self explanatory, I'll share with you how I made the black bean and cilantro lime rice.<br />
<br />
<b>Gluten-free, Dairy-free Black Bean and Cilantro Lime Rice</b><br />
<br />
1 cup cooked long grain rice<br />
2 cups water<br />
1 lime<br />
2 tablespoons olive oil, divided<br />
salt to taste<br />
1 large bunch cilantro, finely chopped<br />
1 1/2 cups cooked black beans (can or dried, soaked and cooked - your choice)<br />
<br />
Cook
the rice according to package directions (I cooked mine in a rice
cooker). Meanwhile, add one tablespoon of olive oil to a small saucepan
over medium low heat, add the beans and cook until thoroughly heated
through. In a large bowl add the rice, the cooked beans, the juice of
one lime, one tablespoon of olive oil, the cilantro, and the salt. Toss
gently with a spoon. <br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_AmOXFeMAJD4SHm9S5b7QuzxiFQuUL8E3u4BABkyTPVQ9admsxmz9oZKGcgt90VseeC3FK87IMuwJM7OB07hHBzH-WrzZ-BLjUAJTZ7VS-4ayUPAvtCA43fH1Uaa1MoJwQ_K5-Xjxjg/s1600/IMG_2111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_AmOXFeMAJD4SHm9S5b7QuzxiFQuUL8E3u4BABkyTPVQ9admsxmz9oZKGcgt90VseeC3FK87IMuwJM7OB07hHBzH-WrzZ-BLjUAJTZ7VS-4ayUPAvtCA43fH1Uaa1MoJwQ_K5-Xjxjg/s320/IMG_2111.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35KWdF5MzhSa8HyJebXpkrrvhsgfyBy2PcEinUqlwx9Xbkh8ULYjW74aoxPjvoCLYdr9CovVCdGNoGXcza2DiRM5Ed4c_IBa2D3Cl0cDuQwoK_XByasYw9gYqjTltK59LVNHkL7zUMZk/s1600/IMG_2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35KWdF5MzhSa8HyJebXpkrrvhsgfyBy2PcEinUqlwx9Xbkh8ULYjW74aoxPjvoCLYdr9CovVCdGNoGXcza2DiRM5Ed4c_IBa2D3Cl0cDuQwoK_XByasYw9gYqjTltK59LVNHkL7zUMZk/s320/IMG_2120.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1YP7M4WhutbrzF3s7j44le73_gra-t6Q2y_-5gZYxQQVE77w715lT5imqNJGXuxnGy1Phj1PtdUtdrdNKhVH3NO9TBDX8frwA1mbc9O9pfc0lzfKJ4T4i2KKOdr2zOEH5ss73ZcPSWw/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1YP7M4WhutbrzF3s7j44le73_gra-t6Q2y_-5gZYxQQVE77w715lT5imqNJGXuxnGy1Phj1PtdUtdrdNKhVH3NO9TBDX8frwA1mbc9O9pfc0lzfKJ4T4i2KKOdr2zOEH5ss73ZcPSWw/s320/IMG_2121.JPG" width="320" /></a></div>
<br />
Serve with the chorizo, tomato and avocado
or eat on its own. Mixing rice and beans makes a complete protein and
therefore a pretty filling dish in itself. <br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPhlgxBJx8uT_y9VLOozkv1Kpw6OCQCEgJeuhuH8WqVuIxYDaPBWNoEiePqUK5KKL120gXAYyz6Tk3bL19ycJV_3rUrWMXhCxOtF9bkpBZ7Z79-5kTvm7LC9awZyJHR6tEY1sAPiOfz8/s1600/IMG_2152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPhlgxBJx8uT_y9VLOozkv1Kpw6OCQCEgJeuhuH8WqVuIxYDaPBWNoEiePqUK5KKL120gXAYyz6Tk3bL19ycJV_3rUrWMXhCxOtF9bkpBZ7Z79-5kTvm7LC9awZyJHR6tEY1sAPiOfz8/s400/IMG_2152.jpg" width="266" /></a></div>
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*<i>Can you spot the one-year-old in the photo above? </i>Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com6tag:blogger.com,1999:blog-4354420609951108288.post-92022911537424368122013-01-20T18:30:00.000-08:002013-01-31T13:33:20.390-08:00A local 5k run for Sandy HookOn Saturday morning I took part in a 5k that I'll likely never
forget. It wasn't timed, there was no swag bag and the course wasn't
particularly scenic. It was in my town, put together by mothers, in
honor of some very special people.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4c1jStvx7aB-6lSKExRLpGelcL8-ktcLb4yEVfBvk-kp3maeBFiOhiJ0uEP6uc5yZb3OKlHc6MDKyqb0eD5BmZxii4Wl8tAcfvRRGoxUPx_-FNKq1q8PtyOwCIfoYgTAVoKVJrjNSN5Y/s1600/niskyrun.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4c1jStvx7aB-6lSKExRLpGelcL8-ktcLb4yEVfBvk-kp3maeBFiOhiJ0uEP6uc5yZb3OKlHc6MDKyqb0eD5BmZxii4Wl8tAcfvRRGoxUPx_-FNKq1q8PtyOwCIfoYgTAVoKVJrjNSN5Y/s320/niskyrun.tiff" width="320" /></a></div>
<br />
A 5k in Newtown, Connecticut was planned for January 19th, <a href="http://stridesforsh5k.wordpress.com/about/" target="_blank">but for a variety of reasons, an "official" run couldn't be held</a> so the
organizers encouraged other communities to have 5ks of their
own in honor of those killed at Sandy Hook Elementary. Some amazing
women in my community - the Niskayuna Moms on the Run, decided to put
together their own 5k and 1 mile walk, and at the urging of those organizing the Newtown
event, donate proceeds locally as well. A $25 donation was suggested;
the money went to build a memorial in Newtown, to the local fire
department, and to a program at a middle school in Niskayuna that a
local girl, who just passed away, was a part of. <br />
<br />
I was touched, and my eyes teared as people spoke before the race -
about Sandy Hook, about 14-year-old Grace who recently passed (she loved
going to a local party store and an employee recalled how she'd visit
weekly and loved filling up her balloons - they handed out pink and purple balloons after the run) and they spoke about "helpers," and quoted this from Mr. Rogers:<br />
<br />
"<i>When I was a boy and I would see scary things in the news, my
mother would say to me, "Look for the helpers. You will always find
people who are helping." To this day, especially in times of
"disaster," I remember my mother's words and I am always comforted by
realizing that there are still so many helpers – so many caring people
in this world."</i><br />
<br />
<a href="http://www.fci.org/new-site/par-tragic-events.html" target="_blank">Fred Rogers'</a> words were "shared" and "retweeted" on social media a lot around the time of the Sandy Hook tragedy, but no matter how many times I read and hear it, I get emotional<i> </i>because it emphasizes the good in people, the good in <i>most</i> people. The good in the organizers and in those that ran and walked and donated on Saturday.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD88TfbPMP-BIrli70CCWCUrWoN2WJj-7ysGLI6Mckdn8U_Ibc9P78CmXuPxgwap8lidNKMlbRX_HkDYDupgkHXylS6LFPGmsBiBmRIF5TTr5ddFw4hX3Xif00aH2d2QmOBN-Z1QR2hmE/s1600/IMG_1980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD88TfbPMP-BIrli70CCWCUrWoN2WJj-7ysGLI6Mckdn8U_Ibc9P78CmXuPxgwap8lidNKMlbRX_HkDYDupgkHXylS6LFPGmsBiBmRIF5TTr5ddFw4hX3Xif00aH2d2QmOBN-Z1QR2hmE/s320/IMG_1980.jpg" width="213" /></a></div>
<br />
When I got home I gave my purple balloon to the little guy. I was happy to watch him drag it around all day; grateful we live in the community we do.<br />
<br />
<br />
<i>I was recently asked by a friend to be the co-director of a <a href="http://blog.timesunion.com/saratogaseen/the-911-heroes-run/16773/" target="_blank">5k that will take place in our area in September</a>. I was slightly hesitant at first to do it; afraid of being overwhelmed by the work it takes to put something like that together, but after Saturday, and after taking part in other races that benefit great causes, I couldn't feel better about my decision. </i>Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com2tag:blogger.com,1999:blog-4354420609951108288.post-71417546802076309422013-01-18T09:12:00.001-08:002013-01-18T09:12:52.192-08:00Photo Friday: One Year Ago<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_Uhgs9OP3e35uxdHh2t6Mm70ENMEJziWBHbGW9AqnNNXMt8bPbbszcBBtsu8PAOZOxDHe2KAu4ecEVGfZaIXVdiUQN_fL9Flj347N4OH2pfgSj2pchVJaVMthnwvOdcvi06EaPgMjV4/s1600/IMG_8016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_Uhgs9OP3e35uxdHh2t6Mm70ENMEJziWBHbGW9AqnNNXMt8bPbbszcBBtsu8PAOZOxDHe2KAu4ecEVGfZaIXVdiUQN_fL9Flj347N4OH2pfgSj2pchVJaVMthnwvOdcvi06EaPgMjV4/s320/IMG_8016.JPG" width="320" /></a></div>
This is how we would eat our dinners one year ago (that's<a href="http://thegoodeatah.blogspot.com/2012/02/coconut-curry-beef-stew.html" target="_blank"> Coconut Curry Beef Stew</a> if you're wondering).<br />
<br />
Now, we've got a rambunctious toddler who bounces in his high chair while shoveling food into his mouth. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Q7maHMiQRZZ4aDMlFBmNn2UllrbdJfboTAOpgv0kk4dlu6xS90UpYUhxuqjPGN8fbTTs6G2TZIZ1scEa23eWN97G2NrNuDodKzS5ddH4QJsLdQKmdQ4l4Lq-ad6VnLj_HCspO1RQxeo/s1600/IMG_9552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Q7maHMiQRZZ4aDMlFBmNn2UllrbdJfboTAOpgv0kk4dlu6xS90UpYUhxuqjPGN8fbTTs6G2TZIZ1scEa23eWN97G2NrNuDodKzS5ddH4QJsLdQKmdQ4l4Lq-ad6VnLj_HCspO1RQxeo/s320/IMG_9552.JPG" width="320" /></a></div>
<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com0tag:blogger.com,1999:blog-4354420609951108288.post-5640164043581579252013-01-16T18:04:00.003-08:002013-01-31T13:34:39.751-08:00Workout Wednesday: The Gift that Keeps Me Moving<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQ6fqNRaRgV3dRe7MNxdiSxpi1_9IxfbbvfWD6K9fbpo7kI5mFQLctMqfpDLeYNSWTqA6ZB5z3czgUf3TOZnrFU_PoSoYKXT2YC-5es8QMmFPy2At5b9c3EOeMrBHHrYUB_mc5ptuxps/s1600/IMG_6823_instant.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQ6fqNRaRgV3dRe7MNxdiSxpi1_9IxfbbvfWD6K9fbpo7kI5mFQLctMqfpDLeYNSWTqA6ZB5z3czgUf3TOZnrFU_PoSoYKXT2YC-5es8QMmFPy2At5b9c3EOeMrBHHrYUB_mc5ptuxps/s320/IMG_6823_instant.jpg" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYATUXtoEAhNnHe8xQ8tpIfb9p6Oa31tCtD-6u3Dhhi4Py7F4PAFRvZT3TTL_4-UVdY77pWhcLBdxlb0aSgNRd93wkDoumRn7UkGKk9lrs2c3e4DxXcgM724Ie8rFRxYkzmvkyXpcZg2U/s1600/IMG_6819_instant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYATUXtoEAhNnHe8xQ8tpIfb9p6Oa31tCtD-6u3Dhhi4Py7F4PAFRvZT3TTL_4-UVdY77pWhcLBdxlb0aSgNRd93wkDoumRn7UkGKk9lrs2c3e4DxXcgM724Ie8rFRxYkzmvkyXpcZg2U/s320/IMG_6819_instant.jpg" width="265" /></a></div>
<br />
<br />
My sister
got me a pretty awesome present for Christmas. In fact, she loves the little gadget so much that she also got one for herself, her husband, my husband,
our parents and her in-laws. It's a <a href="http://www.brookstone.com/fitbit-one-wireless-sleep-fitness-tracker?bkeid=compare|mercent|googlebaseads|search&mr:trackingCode=170D22A3-9C02-E211-BFCC-001B21A69EB0&mr:referralID=NA&mr:adType=pla&mr:ad=15277057644&mr:keyword=&mr:match=&mr:filter=41720234124&gclid=CL3-wZyj7rQCFQWe4AodxFcARA" target="_blank">FitBit</a>, and in simple terms, it's a
suped-up pedometer. In more elaborate terms, it's an activity tracker
that monitors your steps taken, floors climbed, and hours slept. It's simple to use,
has a free app for your phone and puts all your info in easy-to-understand graphs and stats.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_ch2iJB2aHonQE3P5XGBvtnm8Vbwj7XT33Ta8tqT3g4h8Qw0eRzH3xI7wteQMVx5Myc3Gkl4sir4_2lNxxa_6W7stoP_iM3zElVncLaElkeTlrSPurEigWnxsBmN7yrMEnqOVTG6sI4/s1600/fitbit1.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_ch2iJB2aHonQE3P5XGBvtnm8Vbwj7XT33Ta8tqT3g4h8Qw0eRzH3xI7wteQMVx5Myc3Gkl4sir4_2lNxxa_6W7stoP_iM3zElVncLaElkeTlrSPurEigWnxsBmN7yrMEnqOVTG6sI4/s320/fitbit1.tiff" width="320" /></a></div>
<br />
Which is good for me because I haaaaate complicated graphs. <br />
<br />
You can also "friend" your friends on your FitBit profile and compete with them. Now I see why my sister got me one. (I've never known anyone more competitive than her.)<br />
<br />
I wear my FitBit when I remember - which is most days. There have been days where I know I won't be moving much (say, I'm driving all day) and I choose not to wear it because the numbers will just depress me, but on normal days when I do wear it, it's a motivator. My goal is 10,000 steps a day; I never get that without exercising and in the winter months, it's hard to get outside, so it's been kind of fun to walk around the house and home gym like a crazy woman and watch my numbers go up. (Okay, maybe some of my sister's competitiveness has rubbed off on me...)<br />
<br />
And here's a testament to its durability: My husband wore his when he was snowblowing our driveway. Somehow it came off of his pants (I'm not sure how this happened because mine hasn't ever come loose - he must have been snowblowing <i>pretty </i>aggressively) and it was missing, in the snow, for a good five days. We looked and looked and finally, Allen took a rake to the snow and found it. With a quick charge it was back and running again. <br />
<br />
Here's a great <a href="http://blogs.scientificamerican.com/oscillator/2013/01/14/data-streams-and-energy-flows/" target="_blank">Scientific American blog post</a> on the 'bit.Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com0tag:blogger.com,1999:blog-4354420609951108288.post-76673652852578234282013-01-11T20:54:00.004-08:002013-01-11T20:55:19.363-08:00Photo, er, Video FridayWe're slowly discovering that our son likes to dance... to techno music. When he's having a cranky moment we head to the gym and crank up the tunes. <br />
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="281" mozallowfullscreen="mozallowfullscreen" src="http://player.vimeo.com/video/56051029" webkitallowfullscreen="webkitallowfullscreen" width="500"></iframe> <a href="http://vimeo.com/56051029">JackDancing</a> from <a href="http://vimeo.com/user2511010">liz clancy lerner</a> on <a href="http://vimeo.com/">Vimeo</a>.Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com3tag:blogger.com,1999:blog-4354420609951108288.post-86330250899151051932013-01-09T19:15:00.002-08:002013-01-31T13:34:11.760-08:00Kid Food: Carrot Apricot Chews<div class="separator" style="clear: both; text-align: center;">
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My baby is now officially a toddler. A toddler who prefers to eat while exploring: double-fisting mini-muffins while he runs, climbs and crawls around the somewhat baby-proofed house. He takes a bite and then he's on the move, always gripping tightly (usually too tightly) to his snack of the moment. Sometimes we don't know whether he finishes his food or squirrels it away someplace (we find a lot of "real" food in his play kitchen cabinets). <br />
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We try, and do succeed, in getting him to sit in his high-chair during meal times and he does pretty well most of the time, especially if there's meat in front of him. (That's a picture of him eating a chicken wing on New Years Eve. He was in HEAVEN.)<br />
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But, there are days when the wiggle-worm will not sit still and when those days align with the days I have no patience, his meals need to be portable.<br />
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He has this affinity for Ella brand "nibbly fingers." They're like small, chewy oatmeal bars with somewhat healthy stuff in them. They're portable, and packaged individually. They're great, but expensive so I wanted to make my own version, and after a few attempts, we got a winner! <br />
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The Bubs loves them, I've eaten a few dozen and when we bring them on play-dates his pals seem to dig them too. <br />
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<b>Bub Bub's Carrot Apricot Chews</b><br />
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1 cup carrots<br />
3/4 cup dried apricots<br />
1 1/2 cup oats (I use certified gluten-free oats)<br />
1/2 cup oat flour<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1/2 cup maple syrup (or agave - I've used both before; agave makes it sweeter) <br />
1/2 cup water <br />
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Preheat oven to 350 degrees Fahrenheit. In a heavy-duty blender or food processor add all of the ingredients and blend until a batter forms. Spread on a lightly greased (I use coconut oil) pan (I use 8x8 or 8x6) and bake for 20-25 minutes. Let cool for 5 minutes, then cut into rectangles or squares. <br />
<br />Lizhttp://www.blogger.com/profile/07104813349541912507noreply@blogger.com1