winter – Page 14 – GUTSy Performance Nutrition

Sourdough Waffles topped with Molasses, Pomegranate and Orange Slices

January 12, 2013by RebeccaLeave a Comment

It’s been months. My quest for the “just right” gluten-free sourdough waffle recipe is over. I’ve attempted getting this right so many times I’ve lost track. Now, not far from where it began, I’ll share.

For whatever reason, I can’t make gluten-free waffles with eggs turn out. Weird, I think, because that is what makes normal waffles so good. Neither are there milk products or substitutes of any kind. They didn’t work to my satisfaction either. The best part about this recipe is that if you’re not eating gluten-free, you can still make this without a great deal of modification. So here we have it- super simple if you’re inclined to utilize your sourdough culture.

I find the absolutely best topping right now is a thin smear of apricot jam, a light twirl of molasses and a heaping of satsuma or mandarin oranges and pomegranate seeds. Weekend perfect. Enjoy.

Simple Sourdough Waffles, adapted from Alaska Sourdough

1 cup sourdough starter

1 Tbs. sugar

2 Tbs. canola oil

1 Tbs. ground flax seed

2 Tbs. warm water

1/4 tsp. salt

1/2 tsp. baking soda

In a small dish, mix warm water and flax seed. Stir to mix and allow to sit for a few minutes to thicken up.
In a larger mixing bowl, spoon sourdough starter, sugar, oil, salt, and flax mixture.
In another small dish, mix baking soda a enough warm water to dilute. Gently stir soda mixture and dump into the rest. Stir slowly until all mixed up and use immediately on a hot waffle iron.

Autumn

Pumpkin Chocolate Chip Cookies

December 9, 2012December 18, 2022by Rebecca3 Comments

“Good habits are as addictive as bad habits but, you know, much more rewarding.” That simple thought may be my lifeline right now, as I consider the extreme parallel- interests my thoughts have taken lately.

School – Running – Cooking.

Teaching – Running – A Quick and Healthy Meal.

Learning New Curriculum – Running hours before sunrise – Breakfast with pumpkins.

Got to get to that stack of grading – Workout tomorrow – Remember to check the lights on the hydroponics at school – Roast up those pumpkins for cookies.

Welcome to my world. The only thing that has kept my new work life “balanced” is equally obsessing over my other two loves, running and spending quality time in the kitchen.

Weeks ago now, I know, but as I was leaving my parent’s house the week before Thanksgiving, I was encouraged to take two perfect little pie pumpkins. I intended to use them for a pumpkin pie. That week got busy, however, and I pulled out a can instead. Now, a couple weeks later and already full force into the Christmas season, I am busy pumpkin-ing up meals on a regular basis. Pumpkin pie, pumpkin ice cream, pumpkin spice lattes, pumpkin oatmeal, rosemary roasted pumpkin seeds, pumpkin risotto, the list goes on. What I’d really been meaning to re-vamp for months now are amazing pumpkin chocolate chip cookies. They are gluten and dairy-free and even better than the original recipe (less cakey, more cookie-y). Perfect to share for holiday festivities. Or just to warm and comfort on a cold December day!

Going back to that, ahem, good habits and balance thing, I know my diet may be a wee bit heavy on the orange veg lately, but I keep saying to myself, “You are balanced. You have three lovely things to not stop thinking about”. Enjoy!

Pumpkin Chocolate Chip Cookies, adapted from Culinate

110 gr / 1/2 cup coconut oil

1 egg or 3 Tbs. aquafava

320 gr / 1 1/2 cup pumpkin puree

200 gr / 1 cup cane sugar

1 tsp. pure vanilla extract

330 gr / 2 3/4 cups gluten-free flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

3/4 tsp. nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

120 gr / about 3/4 cup chocolate chips

Preheat the oven to 375 degrees.
In a mixer, beat the coconut oil and sugar until light and fluffy. Stir in the egg, pumpkin, and vanilla extract.
In a medium bowl, weigh out the flour and combine with the baking powder, baking soda, spices, and salt.
Gradually mix the dry ingredients into the pumpkin mixture. Fold in about half a cup of chocolate chips.
Pack a cookie scoop level with dough and drop the dough onto a cookie sheet. Add a couple chocolate chip pieces to each cookie.
Bake cookies for 8 to 10 minutes. Remove from oven and transfer cookies to wire rack to cool.

Winter

Celebrate St. Patrick’s Day with Shepherd’s Pie

March 15, 2012May 10, 2021by Rebecca3 Comments

I’ve always been a big fan of St. Patrick’s Day. Chalk it up to green being my favorite color since the beginning of time (hello emerald birthstone), my bright orange hair, and seriously Irish last name. Then there was the actual living in Dublin for study abroad and then summer internship. I’d like to say I’ve gotten familiar with the cuisine–and the St. Patrick’s celebrations that go on there versus here (hint: we Americans like an excuse to throw a big party).

Though a great deal of people think first of Corned Beef and Cabbage when it comes to traditional Irish food (which you’d be hard-pressed t0 actually find in Ireland these days), I’d like to introduce you to one of our true favorites–Shepherd’s Pie. This is an awesome end-of-winter comfort food and a g0-to for myself and W when we are feeling the need to use up extra ground beef. Truly, we eat it all the time and it’s always special. Perhaps because our version showcases a few of W’s favorite ingredients–in a pie (okay not a true pie, but still).

Though our version wouldn’t exactly be in the way of the traditional form (not a big fan of eating lamb here), and we like to stir in lots of extra vegetables, I’d have to say we truly enjoy this version better than those you’d find in a standard Irish pub. Serve it up with some nice Irish Cider–or Guinness, if that’s your style. Sláinte!

Shepherd’s Pie

For the Topping:
1 pound potatoes, peeled and chopped, (about 1 large potato)

3 oz. parsnips (about 1 large), peeled and cut into 1/2-inch pieces

1/2 cup plain yogurt or any type of milk

salt and freshly ground pepper

For the Filling:

Drizzle of extra-virgin olive oil

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 cup chopped shiitake mushrooms

1 garlic clove, minced

1 pound ground beef

1 tsp. dried thyme

rounded 1/4 tsp. chili powder

1 heaping Tbs. potato or arrowroot starch

1 cup frozen peas

salt and freshly ground black pepper

Preheat oven to 425 degrees F. Make the topping: Bring potatoes and parsnip to a boil in a medium pot, covered with water. Cook until tender, about 20 minutes. Drain, reserving 1 cup of potato liquid. Mash the potatoes and parsnips and stir in the yogurt or milk along with about 1/4 teaspoon salt. Season with pepper.
Make the filling: Heat the oil in a skillet over medium heat. Cook onion, celery, carrots, garlic, and mushrooms, stirring until tender, about 10 minutes.
Add the ground beef. Cook, breaking up any large pieces, for about 5 minutes. Stir in 3/4 tsp. salt, the thyme, chili powder, and then season with pepper.
Whisk together the potato starch separately in a small amount of cold water. Then stir it along with the reserved potato liquid into the beef and veg mixture. Boil for about a minute and then stir in the peas.
Transfer the filling to a 2-quart baking dish and top with the mashed potatoes and parsnips. Bake until bubbling and the top is beginning to brown; about 35 minutes.