winter – Page 15 – GUTSy Performance Nutrition

Through the Long Days of Winter–Grapefruit Yogurt Cake

February 27, 2012February 26, 2022by Rebecca2 Comments

While I’ve spied a few crocuses and daffodils making their way from the wintry soil in my regular jaunts around the neighborhood lately, winter seems to have settled deep within my bones. I feel a persistent chill, and I hover over my cup of tea, mostly because it is a thing of comfort–of warmth.

Perhaps it is not only the cold weather, but the feeling of isolation after moving to a new place, or the thoughtful hours of reflection I’ve pondered as this season of Lent has begun. In these hours I feel as if spring will never come.

But things are not all as dreary as they sometimes seem. The sun has been shining lately, through peaks in the clouds and rain, and wind. And winter has one or two perks–A bounty of delicious citrus is to be found and I’m eating it up as if it’s going out of style–which to be fair, it is. At least until next year.

Though my go-to citrus fruits are fresh oranges, I couldn’t help but load up on the many pretty pink grapefruit each time I’ve gone to the store. And since the Daring Bakers have asked for a quick bread/muffin this month, I decided to use up my bounty and satisfy a particular craving in designing this recipe. For me, this is mostly a sweet reserved for the end of the day. But since these cakes are hardly sweet–and a bit tart in that way grapefruit always is, with my favorite oaty texture–you can choose to eat them as a breakfast muffin or an afternoon snack or whenever the fancy strikes. I experimented several times with the recipe in both a loaf cake/quick bread and a muffin form. Bake in a loaf pan for a moister texture, and in a muffin tin for a more bready feel.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Give this cake a try if you’re suffering through the long days of winter as I am–with the rain pouring down against the windows, and a cup of black tea in hand. If you’re longing for a bit of cheer and something spunky to get you through until spring shows itself again–bake your way through a grapefruit or two–cozy yourself next to the oven, and smile because we’re nearly through.

Grapefruit Yogurt Cake, makes 1 9×5 or 8.5×4-inch loaf
Recipe updated: 2/26/22
Prep: 30 minutes | Bake: 40-50 minutes | Serves: 8-10

2 Tbs. /14 gr ground flax seeds (or 2 eggs)
6 Tbs. / 90 ml hot water (omit if using eggs)
1 cup /113 gr quinoa flour
3/4 cup / 120 gr brown rice flour
1/4 cup / 30 gr tapioca starch
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
3/4 cup / 150 gr organic cane sugar
½ cup / 113 ml plain non-dairy coconut yogurt
3/4 cup / 185 ml fresh grapefruit juice
3 Tbs. / 40 gr coconut oil
zest from about 1/2-3/4 of a large grapefruit

Set the oven to 180°C / 350°F. Oil and flour the bottom and sides of a 9 x 5-inch or 81/2 x 4-inch loaf pan. The smaller pan will yield taller slices.
Mix the ground flax seeds with the hot water in a small dish and set aside to form a thick slurry.
In a medium bowl, whisk the flours, baking powder and soda, salt, and 1/2 cup sugar together. Set aside.
In a small measuring cup mix yogurt and grapefruit juice.
Beat the remaining 1/4 cup sugar and coconut oil with a whisk in a large bowl until light and fluffy. Add the flax slurry and grapefruit zest, and incorporate well.
Add half the flour mixture and half the grapefruit juice and yogurt mixture and mix until just incorporated. Add the remaining flour and liquids and mix once more until the batter just comes together.
Bake until the loaf or muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 45-50 minutes for a loaf .
Cool in the pan for 10-15 minutes, then transfer to a wire rack.
Serve warm or at room temperature, or once cool, slide into the fridge for a day or two, as the flavors really develop overnight.

Winter

Banana Berry Sorbet –And a Valentine

February 12, 2012February 12, 2012by Rebecca2 Comments

Some days life gets tough and you keep on going. Some days stretch into weeks, and then months, and all of a sudden a year has passed and it still feels that life is tossing you around as it will. Or that’s how it seems to me, at least. When I take time to reflect on all that is challenging, and then take into consideration the good experiences too (because there truly has been an abundance of those in the past year), I realize how important it for to me to have that special someone who will listen to my woes and worries, who will make me laugh when I am sad–who is understanding and insightful day after day.

As this Valentine’s day approaches–a day I genuinely used to hate and now attempt to mostly ignore–I realize that the commercialization of a feeling is not important. It’s celebrating the feeling that matters. W and I have a philosophy that each and every day should be treated like a special Valentine’s day. Each day we should show each other we care. Like taking special moments to walk together in the woods, to take photos of waterfalls, watch the sunlight on the trees, and to cuddle when shivering cold.

To make dinner together in the evenings, go picnicking at the beach, or share a cup of tea and conversation.

Or to go foraging for wild berries and then proceed to make berry pies, tarts, and crumbles, breakfast parfaits and this, banana berry sorbet, for months, and then still have berries left for later use. If we’re lucky, we may stretch them until it’s picking season again. That I think, is really celebrating Valentine’s day. Or at least, celebrating love the way one should.

Banana Berry Sorbet, serves 2

3 bananas, frozen

1 cup frozen blackberries

Break bananas into small pieces and puree with berries in a food processor until smooth and combined. Serve immediately or set in freezer to become just a touch thicker in consistency. Share with someone you love!

Winter

Quiche with Beet Greens

January 28, 2012January 28, 2012by Rebecca4 Comments

Sometimes, you stumble across a good thing. And you keep making it randomly here and there as convenience allows. Over and again and each time tweaking a bit here and a bit there. And each time it tastes delicious and just a twinge different.

That’s what this quiche has done. It’s one of those decadent gone-wholesome things that somehow tastes better than either merely decadent or wholesome can on their respective own. I first tried this with chard, mushrooms, wheat germ, cheddar, and milk. Now it’s beet greens, flax seed, smoked gouda, and buttermilk. This is incredibly forgiving.

Just add enough greens, (whatever you have on hand that needs used up is fine), to make you think you might turn into popeye, and I guarantee, it’ll turn out alright.

The trick, I think, is the crust. It’s incredibly unconventional, not at all like any other quiche I’ve ever found. And oh, so delicious. Half the greens go in the crust, you see. And it’s like magic happens in the oven. I think if I were really starving I could live on the crust alone and be happy.

Quiche with Beet Greens, Serves 2-3

1/4 cup + 2 Tbs. all-purpose flour or all-purpose gluten free flour mix

1/4 cup + 2 Tbs. ground flax seed

salt and freshly ground black pepper

1-2 Tbs. olive oil

1/2 lb. beet greens (can easily substitute chard, spinach, etc.), finely chopped stems and leaves

1/4 medium red onion

1 oz. smoked gouda cheese, grated

2 large eggs

1/2 cup buttermilk

pinch of dry mustard powder

pinch of nutmeg

Preheat the oven to 350 degrees F. In a medium bowl, whisk together flour, flax seed, and 1/8 teaspoon salt. Set aside. In a medium skillet, heat 1 tablespoon oil over medium. Add half the beet greens to skillet, season with salt and pepper, and cook until greens wilt and release liquid.
Add cooked greens to the flour mixture and mix with a fork to incorporate. Transfer to a 6-inch cake pan and firmly press mixture into bottom and about half-way up the side of the pan. If using gluten-free flour, you may need to add a bit extra moisture to this mixture, such as oil and water. Bake until golden and firm, about 25 minutes. Cool.
In reserved skillet, heat about 1/2 tablespoon oil over medium. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining greens to the skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.
Remove from heat and stir in the grated cheese. Top the prepared crust with the greens and cheese mixture.
In a medium bowl, whisk together eggs, buttermilk, nutmeg, mustard powder, 1/4 teaspoon salt, and pinch of black pepper. Pour this custard over the greens mixture. Bake until the custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.