Anyone who has been following along for the last couple of months is aware of my love for Chocolate Covered Katies delicious vegan desserts blog. Back in October I was so hooked that I embarked on the Chocolate Covered Katie Challenge in at attempt to complete EVERY single recipe from this fabulous blog before New Years. I gave an update about my experiences in November and my bodys need to cut back on the sugars and starchy stuff (no matter how vegan or gluten free they may be). More fun baking adventures ensued with a big chunk of the treats being fed to loved ones or other flight attendants. Coming in to December with a month left, I’ve decided to let go of the challenge. I’m also letting go of stomach aches, tiredness, and after-flight-raiding-the-freezer-for-leftover-cookie-ball-pop-sessions 😉 That said, I’ve come away from the challenge with a better appreciation for my body and its signals (…because I may or may not have already been aware that I can’t eat agave sweetened treats for days on end…) and a handful of once-in-a-while goodies that I absolutely loved and would like to recommend if you’re looking for healthier options for you or your family.
Rande’s Chocolate Covered Katie Favorites
Flourless Chocolate Chip Cookies
Gluten Free Chocolate Lace Cookies
Pumpkin Cream Cheese Bars
Peanut Butter Ice Cream (or almond butter :))
Girls Scout Cookie Larabars
PB&J Fudge (made with almond butter, these were my absolute favorite!)
Rice Krispy Treats (roommie and gf were absolutely obsessed with these so I had to mention them)
Despite the challenge ending, I am still a huge CCK fangirl and avid blog reader so I don’t expect to never dive in to one of her treats again, just with a little less frequency. And those gluten free almond lace cookies up there? So delish and totally going out as Christmas Presents this year.
New recipe coming tomorrow!
Flourless Ginger Muffins from The Detoxinista (my roommate made these Thanksgiving morning)
If this were my last blog...from The Daily Love
Sweet Potato and Vegetable Stew (also courtesy of the roommate) from Linda Wagner
13 Ways to Stay Healthy this Holiday Season from Donna Gates
Chocolate Covered Katie Recipe of the Week - Raw Gingerbread Men
Hope you had a lovely week, I’m looking forward to a few days off coming up and an exciting new project to share!
Delightful things from this weeks blog reading adventures.
11.11.11 Tumblr Love
Chocolate Covered Katie Recipe of the Week- Gluten Free Chocolate Lace Cookies
The Morning After...from The Art of Clean Living
Sensational Szeshwan Chiken with Peanuts from Crazy Sexy Life
Crap In. Crap Out. Crazy Sexy Life.
It's Really Difficult Eating Raw Foods from Marlena Torres
Cleansing on the Job: Raw Food, Brown Bag Lunch from Eat to Evolve
Dear Goat Cheese,
Thank you for being amazing. Thank you for your endless varieties: chevre, feta, cheddar, brie, jack, mozzarella…Thank you for letting me be weird and refer to your mozzarella as “goazzarella”. Its way more fun. You are nomalicious. I heart you.
Obsessively Sincerely Yours,
butter or coconut oil (optional)
your favorite organic marinara sauce
goat mozzarella (or “goazzarella” as I like to call it)
Preheat oven to 450. Slice eggplant into 1/2 inch slices. You can coat them with oil/butter or not, I tried each variety and they both worked. Place eggplant slices on a cookie sheet (oiled if you’re not coating the eggplants with anything). Bake for 10 minutes. Pull out of the oven and top with marinara. Bake for a couple of minutes to heat the marinara. Add the cheese and broil for another minute. Top with freshly chopped basil.
Chocolate Covered Katie's Ice Cream Sandwich Pancakes
Goazzarella goodness was accompanied by these Ice Cream Sandwich Pancakes, I filled them with Peanut Butter Ice Cream for Britney and made myself a bowl of stevia sweetened Mint Chocolate Chip Ice Cream.
So a month ago I excitedly (and rather last minute) embarked on a month of veganism for the Vegan Mofo or Vegan Month of Food. This was quite a stretch for a girl who eats goat cheese at nearly every other meal. I do have to admit to a deviation on a very long day stuck at the airport (I could only eat so much trail mix…) but for the most part I stuck with it.
Thoughts after a month…I definitely had a lot of reminders why I love to eat the way I do. A couple of weeks in I was getting pretty avocadoed out and started venturing into grain/nut/sweets territory. I tried tofu once for the first time in years and had such a painful reaction to it that it will probably be my last time. I’ve also had more sweets than usual embarking on The Chocolate Covered Katie Challenge. While its been fun changing up my routine in the kitchen, my body has not appreciated the changes:
I’ve been reminded this month that I don’t do grains with regularity (even though I’ve used almost exclusively spelt and buckwheat) if I don’t want to feel tired and heavy.
I keep my sugar content low or I get puffy and start breaking out (I’ve seen more breakouts this month than probably ever…).
I combine food properly or I get bloated and have heartburn (so gross and not even a little bit fun…).
I don’t drink coffee with regularity as I end up feeling depressed and dependent on it. I DO drink fresh vegetable juice every day because it turns me into a superhero (ok, thats cheesy. I do feel awfully good though).
As I’ve stated before, I do think its possible to be extremely healthy on a vegan diet and if I did some tweaking I’m sure I could do it. However, thats not my desire. I feel physically and emotionally satisfied with a bit of well sourced, quality animal products (mostly the cheese of the goat as previously discussed :)) to round out my veggie-centric meals.
I’m carrying on with the CCK challenge, trying these here and there and feeding the lovely and eager-to-taste-test people in my life. So far I’ve got about 50-something down and will squeeze in the rest before New Years!
CCK's Strawberry Thickshake. I downed this. Nom.
As I mentioned yesterday, I’m listening in on the PHDetox calls from Natalia Rose and Entheos. So far it’s all material I’m very familiar with but still a great refresher. I don’t know if I’ve ever stated here how much the books by Natalia Rose have changed my life. Applying the principles I’ve learned in them has allowed me to enjoy my body in a way I never had and more than that, appreciate having this human experience in a way I didn’t know was possible. I’m not always at the top of my game but I’m learning to adapt what I know about living well with my ever-changing day-to-day life. These days I really feel it when I’m living in a less than “life-generating” (as Natalia would say) way. I’d like to speak more about this in the future as I often feel like I hold back so much of my personal experience that could possibly benefit others.
My favorite thought from today’s class was this: There are ways to live that are life-generating and ways to live that are life deteriorating. Foods that are actually meant for the human body will help contribute to a life experience that is far more enjoyable than the standard way of living.
More to come, thanks for reading, I’d love to hear from anyone else taking the course!
When I eat apples, I like to eat the whole thing. Core, seeds, and all. Same goes for watermelon, no seed spitting for me, I even love the rind! Pretty much if I find out its edible, I’ll eat the whole thing (much to my girlfriends initial horror I think ;). That said, I’m not always sure what’s edible! I was recently excited to discover (thanks, Google…) that the long and lovely greens that you’ll see on the top of carrots at your Farmers Market are delicious (or “nomalicious” as I like to say) for eating. I’ve had them in salads and sautes which are equally yummy, but today I would like to present to you…
Carrot Greens Pesto.
1 bunch carrot greens
1 ripe avocado
1 clove garlic
salt and pepper to taste
a bit of water for blending.
Blend until creamy in food processor.
Eat with carrots.
I’ve been playing around with some of my CCK recipes (40-ish down! Heaps to go!) and turned the Breakfast Peach Bake into a tasty, almost raw dessert. I replaced the cereal with raw soaked buckwheat and just mixed everything else right in.
Does anyone else like to raw-ify, veganize, or otherwise modify tasty looking recipes? I find myself doing it quite a bit with generally good results. While I’m asking questions, please tell me somebody out there likes to eat entire pieces of fruit, leaving nothing for the compost pile. Any other adventurous fruit eaters?
Two weeks down in the Vegan Mofo, I’m immensely enjoying all the other bloggers out there and will be posting a list shortly of all my favorites.
Happy Saturday, I’m off the the Farmers Market!