Winter – Page 34 – GUTSy Performance Nutrition

Neah’s Apple {loaf} Cake

December 21, 2013November 9, 2025by Rebecca3 Comments

I stepped out the door, determined to not let the weather hamper plans. The forecast was for two to three inches of fluffy, wintery, white. I decided by looking at the multiple inches outside that we were the “lucky ones.” As I trudged around town in those early hours, it became obvious our hilly neighborhood was not alone. I alternately ran in the street, where there were decidedly fewer cars than normal, or jumped to the side and pushed the accumulating inches. When I finally looped back to our apartment, decidedly more worked-out than I had intended, the flurry mass of winter wonder came down in full force.

We had record-breaking weather this December. Nine inches and something like five days below freezing all in one go left me feeling humbled. Since I live on that big ol’ hill and all the local accidents were at the bottom of it, I decided to spend those days hoofing it around town.

After an unexpected week of slowing down and spending time in manual transport, I am more at peace and connected to my community. I took time to enjoy the cheery Christmas trees peeking through the house windows. I could take in the season’s lights slowly and know exactly which intersections were the most icey. I now know there are a couple horses at the Horse Center that are bad neighbors. Robert Frost’s philosophy about fences doesn’t work with them.

I walked to the grocery store. On ice and then again in the melting mess (which was worse!) the second time. I almost lost it. Twice. I was thankful for a co-worker who through an unrelated phone call, made me forget my bad temper and live on. I smiled at the kids that made our driveway a very slick, very steep, and pretty awesome sledding hill. I almost joined them. I wish I had.

In that week when Christmas shopping plans were postponed and the thought of tree-decorating came to a halt, when running became an act for extreme-adventure-seekers only, and I circled only within a two mile radius from the home hill for seven days, I came to know what the holiday season should be.

Take time to slow down and reflect on the end of a year well-lived. Be grateful for all that we have. Accomplish good deeds towards others. Get out of the bubble. Expand the perception of what can be accomplished. This season is not about the hustle and bustle. It is not about finding the perfect gift. It is about cherishing each moment as it comes.

Neah’s Apple {loaf} Cake, makes one large 9×5 loaf or four mini-loaves
Recipe Updated: 11/2023

This is my version of my dear grandma Neah’s recipe. I remember making it multiple times with her growing up. Her name for it was Raw Apple Cake, which I always thought to be be misleading. There are a whole lot of raw apples in the batter, so I can see where it got its name. I have adapted the recipe to align with a gluten and dairy-free lifestyle, as well as cut down on the sugar. The apples shine through and I found extra sweetness was unnecessary. Feel free to experiment with different spices as well as add-ins, such as raisins, walnuts, or dates. We used to make several batches, each cake being slightly different.

1/2 cup /110 gr coconut oil or dairy-free butter
1 cup / 200 gr sugar
2 eggs
3 1/2 cups apples (about 4 large), shredded with skins on
2 cups (240 gr) gluten-free flour mix
2 tsp. baking soda
1/3 tsp. salt
1 tsp. baking powder
1 heaping tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves

Whip together the oil and sugar until fluffy. Whisk in the eggs and thoroughly combine. Shred those apples (and not your fingers!) and stir em’ in.
In a separate bowl, stir together the remaining dry ingredients. Mix those into the apple bowl.
Spoon the batter into a large oiled and floured baking pan, or four mini-pans (I made mini-cakes for gifts). Bake at 350 degrees F for 35 minutes for mini-cakes or 55-60 minutes for a large 9×5″ loaf cake.

Winter

Olive-Raisin Roasted Cauliflower

March 9, 2013September 27, 2014by Rebecca2 Comments

Standing over the cutting board, slicing olive flesh off the pits, I am drawn to contemplation once more. My heart has felt heavy these last few weeks. For me, late winter has typically been a time of drawing in, folding the blankets of life around me, closing the curtains, blocking out drafts. For whatever reason, this time of year leads me to risk less, to soak in my quiet hours of solitude, to ignore phone calls and invitations. I have fallen into this pattern once more, and am in need of getting out of my head, putting my energy to use on a cause less related to my own. I am reminded of my current tasks, the most important to listen for answers, though the urgency of the everyday often fiddles the knobs on my ears and speeds up the actions of my feet.

Yesterday was a warm and sunny late-winter afternoon. School was finally out for the week, spring break just around the corner. Ready for some dialing in to the right listening frequency and slowing down of the feet, I longingly looked out the window, ready to feel the sun.

One of my students walked in and in the space of only a few minutes, a forceful acknowledgement fell suddenly into my lap.

There are lives more challenged; basic needs going unmet. My own circle of worries bumps into other circles that are stretched further, weighted far heavier than my own.

In this moment, I willingly set aside my worries of the day-to-day. I set aside the fact that I cannot control the actions and decisions of others. I’m drawn back to focus on listening. Though I wish it weren’t so, these things, tough situations for undeserving people, happen for a reason.

Time, patience, understanding. Smoothing the blankets. Opening the curtains to let in the light, thoughts flow brighter filtered through golden rays.

There it is, spring is on it’s way.

Olive-Raisin Roasted Cauliflower, adapted from Plenty

Juice from half an orange

1/2 a head of cauliflower, chopped

1/2 a medium onion, chopped

1/4 cup mixed olives, pitted and diced

1 large or 2 small bay leaves

1/4 cup raisins

1 1/2 Tbs. garlic-infused olive oil

Sea salt and ground black pepper, to taste

small handful fresh parsley, minced

Preheat the oven to 400 degrees F. In an medium-size oven-proof casserole dish, pour in the orange juice. Toss in the remaining ingredients, except the parsley. Cover with foil and transfer to the oven.
Bake for about 40 minutes, or until the cauliflower is tender, but still a bit firm.
Take from the oven, uncover, and allow to cool down for a few minutes. Stir in the parsley, and adjust seasoning as needed.
Serve warm or at room temperature.

Winter

Bacon-Balsamic Radicchio Risotto

February 24, 2013November 8, 2014by Rebecca1 Comment

This post might be more appropriately titled, “Falling in Love over Risotto”, since in a way, I actually did. Having not eaten risotto until grad school, I decided I was going to make it for W for Valentine’s day. He ended up doing most of the work. It was the best risotto we’ve had, likely in part because it took hours to make the broth, and because it was the first time we worked together to prepare an elaborate meal and bring it to the table.

Since then, we’ve shared countless risotto versions, from a truly romantic night out abroad to a frugal meal needing few ingredients, at home. I’ve loved them all. This version, I’ve been meaning to make for ages, as it showcases my new favorite winter green, radicchio. Though radicchio is not actually green, it does fall under that category, as a member of the chicory family. Radicchio is fairly bitter, and pairs very nicely with sweet balsamic vinegar and nearly-caramelized onions. Add bacon to that trio and this risotto truly fits the winter-comfort food category.

If you’ve been in need of comfort lately, as I have, consider spending some quality time making risotto this week. For me, whiling away an hour or so in the kitchen brings real solace from the rest of the world’s wearies. Enjoy.

Bacon-Balsamic Radicchio Risotto, adapted from Dishing Up Oregon

3 strips thick-cut bacon, diced into 1/4-inch pieces

1 head radicchio, diced

2 large shallots, diced

1/4 cup plus 2 Tbs. balsamic vinegar

2 Tbs. brown sugar

1 small handful raisins

4 cups chicken or vegetable broth

2 Tbs. reserved bacon fat

1/4 cup finely diced fennel bulb

1/4 cup finely diced yellow onion

1 cup Arborio rice

Salt and freshly ground black pepper

Cook the bacon in a large skillet over medium-low heat until crisp. Take out of pan and drain off extra bacon fat. Reserve for cooking risotto. Add the bacon back to the skillet along with the radicchio and shallots and cook until the radicchio wilts, about 2 minutes. Add 2 tablespoons of the vinegar, the brown sugar, and the raisins. Continue cooking, covered, over medium-low heat, stirring occasionally, until the radicchio is tender and slightly jammy, about 20 minutes.
Meanwhile prepare broth by warming it over a medium saucepan.
Heat another large skillet over medium heat with 2 tablespoons reserved bacon fat. Add onions and fennel bulb. Cook until softened, about 5 minutes. Stir in the rice and continue cooking, stirring occasionally, until the grains of rice are opaque, about 2 minutes.
Stir in the remaining 1/4 cup vinegar to the fennel mixture and cook a couple minutes until vinegar is absorbed. Ladle 1 cup of the broth into the mixture and simmer, over medium-low heat, until all the broth is absorbed. Continue to add the broth 1/2 cup at a time until the rice is creamy and tender, and all the additional broth is used up, about 25 minutes. Stir in the radicchio mixture to the rice. Season with salt and pepper to taste. Serve right away.