Martha vs. my treadmill

No Kidding Real Brownies You Can Eat

It is pouring down rain outside, not exactly the motivational weather to compliment any walk. Instead I was rummaging through a few of my favorite web hot spots today looking for inspiration and found this recipe I just had to share. I am finding that I don't have to give up baking, which has been a favorite hobby of mine for many years. I just had to learn how to substitute, what are good substitutions, and to not eat more then one at a time. This recipe needs just one alteration and introduces an ingredient you should have on your shopping list: sweet potatoes. The sweet potato is full of complex carbohydrates, protein, fiber, and vitamins B and A. Basically, eat them! Or as used in this recipe as almost a total substitute for eggs which makes for a healthier binding ingredient. Also, switch out the cup of sugar for 1/2 cup of light brown sugar! Thanks Martha.

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 2/3 cup natural unsweetened cocoa powder
• 1/2 cup whole-wheat pastry flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2/3 cup sweet-potato puree
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon instant coffee powder

Directions

1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

Happy Healthy Baking,

Andrea

64,000 Question

What is the secret? Eating is the secret!

Abstaining from food is not the way down to your next jean size. Consistency and creating a new habit take time to get used to but these two things will serve you in the long run. In just recently having surgery I have not been able to be more active then a casual walk a day for the past week and will not be wearing my running shoes for another month. Exercise was one of my losing weight keys and now I am a bit worried without it, except that I have my eating down. Whether it is three meals at the same time every day or six keep it similar. I could say watch what you eat, but what should you watch for? If I am in doubt I think about what I have eaten that day already: bread, cheese or coffee? Skip the afternoon latte and scone and grab that apple or protein bar. Whole foods are packed with energy not derived from corn syrup so your body may actually get some use of them. Don't skip a snack, eat a heavier breakfast then dinner, and lay off the midnight toast. Eat your way into happiness, seriously.

xoxo,

B-Day plus three

Well, my breast reduction surgery was Tuesday and I am in day three of my recovery. It is going great! The pain is minimal. The drugs they pumped into me on the operating table are still finding there way out of my body. My anti-inflammatory diet has come in handy in the past week and swelling was little to not existent. In the end my surgeon removed just over 1.3 pounds total. That is a lot to have just be gone! It took me from that E cup to about a C cup. I am still in a little bit of shock that this is really all happening but I will wrap my head around it eventually. In the meantime I can't run (darn!) and get to eat some comfort foods like bagels. But not forever, it is back to my anti-inflammatory way and long walks the start of next week. Oh and I can see my feet now when I look down! It is glorious. Thanks for all the support. Once I get to shower again I will bring myself out into public. Photos soon!

peace and love,

Andrea

Table for One

The luxury of eating out became a tease. No breadbasket, no wine, no pasta, and no dessert. I found most menus to have at least one thing I could accommodate to my diet but it always took some finagling. I have become quick with substitutions and discovered that there are some delicious dishes out there already perfect just as they are. It is difficult to stand alone in your eating convictions when the rest of your party at the table asks for another serving of that fresh bread, but it doesn’t mean having to dine totally alone. Here are a few tips I have taken under my belt so that I feel good about eating out and don’t have to give up the experience all together:

• Only drink water with your meal. Red wine can be ok, but don’t order that second glass!
• Scoot the breadbasket to the other side of the table. If you must have a slice skip the butter and ask for a side of olive oil and balsamic vinegar for dipping.
• When ordering make sure your dish is not mainly a carbohydrate (ie. pasta, pizza, or a sandwich)
• Make sure your meal has a vegetable and a protein involved (ie. chicken, fish, or tofu are common at most restaurants)
• Skip the red meat
• Most restaurants add more salt then is needed during the cooking process, taste your food before grabbing for the saltshaker.
• Take your time! Eat slower, you may be the last one standing but it takes time for your body to know you are full. Left overs are the best part!
• Dessert is tempting and for good reason! If your sweet tooth is pressuring you make sure to order a dish made up of mostly fresh fruit.

Happy Dining!

xoxo,

Fall Into Baking

Although the weather around my fair city is resembling mid-July I am no fool and know that fall is just on the cusp; seeing my breath in the air during those morning runs, red flanked maple trees, and everything and anything related to pumpkin spice and apple butter. I may be restricted in how many slices of pumpkin pie I may indulge in but I am determined to enjoy my favorite seasonal foods, substitutes and all. I baked my first loaves of Pumpkin Spice Bread for the looming autumn and found subbing a few ingredients easy and encouraging. I've listed the original recipe below and my version as well. This is a great addition to breakfast with a little apple butter accompaniment.

Pumpkin Spice Bread

3 1/2 cups all-purpose flour (*See Substitution below)

2 1/2 cups sugar (*See substitution below)

1 1/2 teaspoons salt

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 can (16 ounces) pumpkin purée

1/4 cup vegetable oil

4 eggs (*See substitution below)

Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.

Beat in eggs, one at a time, beating well after each addition.

Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Makes 2 loaves of pumpkin bread.

Try this version instead for a healthier treat!

• Substitute All-Purpose flour with one of your favorite flours: oat flour, buckwheat, whole wheat, or spelt flour. I am hooked on oat flour and used that with the same measurement.
• Substitute the white sugar for something less likely to store away in your tummy. I used Organic Light Brown Sugar (2 cups only). Also try raw sugar, rapadura, or maple sugar. Check out this handy sugar alternative chart here!
• I followed the recipe as written from there. If you don't eat eggs substitute apple sauce for eggs but keep an eye on the bread's baking time!

xoxo

,

BreadPhobia

Word does not recognize that breadphobia is a word, however if you have ever changed your diet in an attempt to shrink your waist you have probably put your breadbasket in the compost first. Bread is the most common simple carbohydrate and most trend diets have a flashy tendency to blame carbohydrates as the only culprit to double-digit dress sizes. I took all bread or bread like forms out of my diet immediately and have only recently reintroduced them to my morning breakfast routine, but it has come with a mental struggle. It was not the carbohydrate factor that scared me out of my morning toast it was the gluten, which is in just about every over the counter bread.

After a three-month moratorium on bread I decided breakfast was in dire need of its tasty presence; I bought my first loaf like some recovering addict and did so with such trepidation. I realized that over the past few months I had developed a case of breadphobia. Not only was I nervous about white flour, now I didn’t want the additional carbohydrates to hold me back. I have learned that not all bread is bad, but reading the ingredients is key! Bread is a simple thing really so when the ingredient list reads like a short story leave it on the shelf. Look for words like whole grain and stay away from enriched and white flour.

I have fallen in love with some local bakeries that make excellent whole grain breads with alternative flour such as spelt, quinoa, oat, and buckwheat. Can’t find what you want at your local store? Get out the baking pan and create your own. Here is a great recipe from the newest edition of Living Without:

Gluten-Free, Dairy-Free Oatmeal Maple Bread MAKES 2 LOAVES

No kneading. No proofing the yeast. No problem! This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.

2 cups brown rice flour, preferably super-fine grind


1 cup gluten-free oat flour 


1½ cups sorghum flour or millet flour


1 cup tapioca starch/flour


½ cup potato starch


½ cup sweet rice flour


2 packages (2¼ teaspoons each) active dry yeast 


1 tablespoon + 1 teaspoon xanthan gum 


1 tablespoon salt 


5 eggs, room temperature


4 tablespoons maple syrup or amber agave nectar


½ cup shortening or non-dairy margarine, melted


2½ cups milk of choice (rice, soy, hemp, nut milk), warmed to 110 to 120 degrees


1 egg white, lightly beaten with a fork (to brush tops of loaves)


½ cup gluten-free oats

• Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.
• Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.
• In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.
• Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.
• Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.
• Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.
• Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.
• Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.

Each serving contains 150 calories, 5g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 231mg sodium, 24g carbohydrate, 1g fiber, 3g protein.

Recipe by Diane Kittle.

peace and baking love,

My Life on the E List

I stuffed my bra once in sixth grade, lots of rumors spread and that was the end of my wanting big boobs. Be careful what you wish upon yourself. I turned 16 and in the course of a year went from a B cup to a C cup and the next thing I knew I was an E cup. E! That is a letter off the charts, and Victoria’s Secret has kept me out of the loop for years. To top it off I am a 34 around, have been since that very same year I ventured into the fifth letter of the alphabet. 34E, the hardest bra size to find next to 36A.

I have been told I should be thrilled because most women would love to be well endowed. I will let you in on a little secret, when they are naturally that large they are not perky, they weigh a few pounds, they enjoy spilling out of any attractive bra, and love leaving dents on the tops of your shoulders. I am 25 and have never worn a bra that is not a nude color (large busted women don’t enjoy pretty bras, naturally) or one that has straps that are at least 2 inches thick. I can’t wear strapless anything or straps that resemble spaghetti, forget comfortable sports bras, and don’t get me near two-piece swimwear. Oh but they do come with fun nicknames, my personal favorite from high school was big boobs McGee. Teenage boys should not be given so much testosterone. After almost ten years I decided I was not going to cry over spilt boobs anymore.

I had played with the idea of a breast reduction since the day I put on my first grandma bra at the wise age of 16, but being that I was still growing it was not an option. Just about anyone who knows me will remind me I have mentioned the words, “breast reduction” at some point in our friendship and when I began my body transformation I knew the idea was creeping up again.

Why don’t I lose the size when I lose weight? Excellent question! You can burn fat, you cannot burn off glands and my breasts have little to no fatty tissue in them. Through my freshmen fifteen and back again I never saw a difference in their size, no bigger but no smaller.

Long story short: my surgery date is September 22. That is a mere 13 days and counting until these suckers can no longer be stubborn. More on the road to surgery in the next post, it was not as simple as making a cleaning appointment at your dentist. But I am in the home stretch and nothing is keeping me from this finish line.

xoxo,