Tropical Acai Bowls {Is it Summer?}

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It's been hot here lately!  I think Mother Nature has confused Spring and Summer.

We had a super lazy weekend in the heat and I knew I didn't want to spend loads of time in the kitchen.  Hubby and I love acai bowls, and so does Ayden.  He is so excited to share Daddy's bowl and says "Mmmmmmm!" when he gets his bites!  

There's a great place here in town to get Acai bowls, but at around $9 per bowl it's not exactly economical to do on the regular.  Plus, the bowls are so easy to make at home and I don't even have to change out of my pjs.  Winning!

Acai is easily found in the frozen section in many markets.  We get ours at Costco because it comes in super convenient smoothie packs that are the perfect portion.  Usually I would make my own granola, but haven't had the time do lately.  We love Nature's Path granola and always have some on hand.  You can switch up the ingredients in this recipe so easily to use what you have in the house.  Fruit will of course be best when it is in season, so peruse your farmer's market for the best selection.

Tropical Acai Bowls

| Prep: 5 mins | Serves: 1 large or 2 small bowls |

1 smoothie pack frozen acai

1/3 c (ish) frozen pineapple

3-4 strawberries (fresh or frozen)

1/2 coconut milk (sub OJ, pineapple juice, coconut water, water)

Toppings:

Granola

fresh fruit

honey

shredded/flaked coconut

Place acai, frozen pineapple, berries and liquid into a blender and pulse until smooth.  Pour into bowls and top with the granola, coconut, fruit, etc. and enjoy!

Equally delicious: chunky baby thighs.

...and cheeks.

Homemade Cranberry Sauce

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Gobble Gobble!!  One of my favorite holidays is just four days away, and I couldn't be more excited!  We are hosting Thanksgiving dinner this year, and I've been planning and organizing for weeks now. It's still not entirely fall-ish weather wise, but at least it isn't 90+ degrees like it was a few weeks ago!  My scarves got to make a brief appearance on a couple of early mornings, but my boots have yet to see the light of day this year.

I know it's cliche, but I've really been thinking about my many blessings recently.  We are so fortunate to live the life we live.  All too often we see horrible reports of heartbreak and chaos from around the globe, and it's easy to fall into a negative mindset.  I've made a great effort to focus on the amazing positives in my life, and every day is better for it.  I'm so grateful beyond words for my sweet little blossoming family and cannot believe I have the privilege of being Robert's wife and Ayden's momma.  I'm so thankful for my job, my friends, my extended family near and far, and for YOU, my sweet readers.  Thank you for welcoming me into your homes and lives and for being such a supportive and loving audience.  I just love ya!

One of the essential sides at Thanksgiving is the cranberry sauce.  Typically it's an afterthought that we hurriedly buy pre-made at the market, but this year is going to be different.  On a whim last night I grabbed some organic fresh cranberries and announced to Hubby "I'm making cranberry sauce!" He wasn't as enthused as I, but that's alright.  My father-in-law looooooves the cranberry sauce that my sweet sis-in-law makes, so hopefully this one gets his stamp of approval on Thursday.  :)  This recipe is very similar to hers, only with fresh cranberries and a few tweaks.

One of the best things about this is that you can make it ahead, freeze it, and thaw it the day before Turkey Day!  Woohoo!  When it comes to making Thanksgiving dinner, timing is everything, and if you can make something in advance do it. 

Here's wishing you and yours a warm and healthy Thanksgiving!  I can't wait to report back with photos from Ayden's attempts at eating turkey and stuffing.  ;)

XO!

Cranberry Sauce with Apples and Oranges
| Prep: 10 mins. | Cook: 15-20 mins. |
16 oz fresh cranberries
3/4 c water
2/3 c sugar
3 tbsp pure maple syrup
1 tsp cinnamon
1 orange, small diced with rind
1/2 tsp vanilla
1 apple, unpeeled, small diced


Rinse cranberries and place in a medium saucepan.  Pour in approx 3/4 c of water (just enough to see it, but not cover the berries).  Set aside.  meanwhile, wash and dry the orange and apple.  Dice the orange, flesh and rind.  Add to the cranberries and water.  Add in sugar, maple syrup, cinnamon and bring to a simmer.   Cook on medium heat, stirring occasionally, until berries have burst and sauce has thickened (approx 15-20 mins or so).  Remove from heat and stir in vanilla.  Allow sauce to cool completely.

While sauce is cooling, dice the apple.  Add to cooled cranberry sauce and stir to combine.  At this point transfer the sauce to a freezer zip top bag if you plan to freeze.  Thaw in the fridge for 24 hours prior to serving.  Enjoy!

Individual Pear Crumbles

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For once my knack for impulse purchasing has paid off...  I was hurrying through Trader Joe's the other day while Hubby waited in the car with a not-so-happy/teething baby and for no reason at all I grabbed a couple of pears with no idea what I was going to do with them.  I like pears but I have a bad habit of buying them and then forgetting them on the fruit tray until they are too far gone.  Doh.

We are hosting Thanksgiving at our house this year.  Ayden's first!  Yay!  Inspiration hit me during nap time and I got to experimenting in the kitchen.  End result was not too shabby, if I say so myself!  Hubby even said I should make these for Thanksgiving dessert. :)

On another note - Happy Veteran's Day!!  Today is not about having a day off from work or school so you can prop up your slippered feet while you sip tea/coffee.  Today is about recognizing those who have selflessly given of themselves so that we may continue to know the freedom we take for granted.  While we sip our tea in our bathrobes in our comfy homes, there is a heroic soldier a world away staring down the barrel of a gun or gingerly navigating a road littered with explosives, all in the name of a stranger's freedom. I'm so very thankful for all who have and continue to serve, including my spectacular parents, who served in the US Army.  So get out there and hug a vet today!  And make them this dessert.

Individual Pear Crumbles
| Serves: 4 | Prep: 5 mins. | Bake: 30-40 mins. |
2 pears, any variety
1 c rolled oats
1/3 c packed brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/3 c pecans, chopped
pinch of salt
1/3 c coconut oil, melted

Preheat oven to 350 degrees.  Cut pears in half lengthwise and scoop out core/seeds with a spoon, creating a little pocket for the crumble goodness.  Set aside.

In a small bowl, combine oats, brown sugar, pumpkin pie spice, cinnamon, pecans and salt.  Pour coconut oil over mixture and stir until everything is coated.  Spoon the oat mixture into the pears and bake, covered for 30 mins.  Uncover and continue to bake for another 10 mins or so, until pears are tender and crumble mixture is slightly golden.

Serve hot with a scoop of vanilla ice cream on top, if desired.  These baddies are just begging to be served a la mode.

Gluten Free Banana Bread + How to Make Homemade Oat Flour

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Long post alert!  We have had quite the exciting dramatic eventful week over here, folks.  Memorial Day weekend brought the unofficial official kickoff to Santa Barbara's fire season - complete with a brand new fire, dubbed the "White Fire":

Around 2:30 Monday afternoon I thought I smelled smoke.  Hubby had said that the neighbors were getting ready to BBQ, so I thought maybe they had tossed some wood into their pit.  A bit later as Chico and I were in the backyard, I noticed the telltale red tinge when I looked around... then looked up and saw a thick, heavy blanket of smoke in the sky.  These images were taken from La Cumbre peak using my iPhone. 

Firefighters here in Santa Barbara work so hard during fire season.  This area is notorious for its many wildfires, and the red, smoky sky is, unfortunately, an all too familiar sight to us locals.  Thankfully, this fire has stayed on the other side of the mountains. Despite strong winds and soaring temps, not a single home has burned and no one has been injured.  Fires in the past (Painted Cave, Tea Fire, Jesusita Fire, Lightning Series Fires) have had devastating, long term effects on California and its residents.  Many of our friends have lost homes over the years, and Hubby's family came extremely close to losing their home during the Painted Cave Fire.  We are very thankful that this one has not come down into town!

Mother Nature couldn't let us get too comfortable once the fire was somewhat controlled... Wednesday as I was about to leave for work, I heard a loud *BANG* as the house lurched and started shaking to the tune of a 4.9 earthquake hitting just 3 miles off of our coast. It was so loud I thought someone/something had crashed into our house!  Dramatic little city, aren't we?  I think I've had enough excitement for one week.

So, anyway, back to the good stuff - food!

You may remember the Flaxseed Nutella Banana Bread recipe that I posted last year.  As delicious as that recipe is, it desperately needed a healthy makeover.  Lately I've been really paying attention to how I feel after I eat certain things; I feel my best when I keep to lean proteins such as fish and chicken.  Sugar gives me an awful headache and a jittery feeling in my gut, so I've been trying my hardest to keep it out of my diet. I allow myself to indulge in moderation, which keeps my sweet tooth satisfied without making me feel like crap.   Win!

This banana bread freezes well, and isn't overly sweet.  Hubby loves it drizzled with local honey.  Feel free to toss in some golden raisins, mini chocolate chips or whatever your heart desires.  At the last minute I decided to top mine with oats mixed with a smidge of brown sugar and cinnamon.  It gives the bread the perfect tiny bit of sweetness.

Gluten Free Banana Bread
| Servings: 1 loaf | Prep: 10 mins. | Bake: 50 Mins |
1/4 c coconut oil, melted
1/2 c plain greek yogurt
1/4 c (scant) agave
1/4 c honey
1 egg
2 tsp vanilla
2 c oat flour (see below)
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/8 tsp salt
1 c bananas, overripe, mashed
1/2 c chopped nuts
For the topping
1/4 c oats
2 tbsp brown sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.  Spray a 9x5 loaf pan lightly with non-stick spray.  Set aside. {Alternately, you could make this recipe into muffins - bake for about 15-20, or until cake tester comes out clean.)

In a small bowl, mix together the coconut oil, greek yogurt, agave, honey, egg and vanilla and bananas.  Set aside.  In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt.  Stir the wet ingredients into flour mixture until thoroughly incorporated.  Gently fold in the chopped nuts and any other additions (dried fruit, choc chips, etc.) and stir until just combined. Pour bread dough into the prepared loaf pan.

In a small bowl, stir together the 1/4 c oats, brown sugar and cinnamon.  Sprinkle over the top of the bread dough.  Bake bread for 45-55 mins., or until a cake tester comes out clean.  Cool completely before slicing and serving.  Or not.  It's really great still warm.

To make the oat flour...

I will not call this a "recipe" because it simply involves one ingredient and one easy step.  "Gluten Free" is everywhere and I personally know several people who are intolerant to gluten, so I wanted to make this recipe accessible to all.  If you have gluten free oats on hand, you can make this oat flour to use in your baking adventures.  Woohoo!

Gluten Free Oat Flour
Makes 2 cups
What you need:
2 cups gluten free oats*
Food processor

Pour the oats into the food processor and pulse until finely ground.  Tada!  Oat flour!

*Not all oats are gluten free.  Trader Joe's carries a large bag of GF oats for $3.99.

Back from hibernation... {Veggie & Quinoa Stuffed Bell Peppers}

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You all must think I've either: a) forgotten about you or b) have been swept away to some hidden tropical paradise where there is no internet and an endless supply of pina coladas delivered to my hammock on the beach.  Well, rest assured I haven't forgotten about you.  And, alas, I have not been swept away to said tropical paradise. Sigh.

source

See.  Not lounging in that hammock.  And I'm certainly not seeing any pina coladas...

I've been doing both a whole lot of stuff, and a whole lot of nothing this year.  Some of it has been eventful, and some of it not, and I'm perfectly fine with both.  Some really yummy things have been creating in the kitchen, but for some reason my motivation to blog them has been definitely lacking, so I've been selfishly keeping it all to myself and sharing a little bit with my hubby cuz I have to.  ;)

Since you've been so patient and have put up with my awkward silence for the past four (wow, actually nearly FIVE) months, I'm back to share a delicious and simple recipe with you.  Along with a crummy instagram pic of said recipe.  You guys are so lucky.

I've taken to calling myself an "accidental vegetarian" as of late.  For some reason as soon as 2012 turned into 2013, my taste for meat all but vanished.  In fact, I've been finding red meat pretty repulsive.  I can handle seafood just fine, and the occasional bite of chicken, but that's it.  Hubby has been a great sport and even found that veggie burgers are pretty darn delicious.

Here is the recipe for our Veggie & Quinoa Stuffed Peppers that we had for dinner the other night.  They may not look like much, but these babies were tasty, and make great leftovers. Leave out the cheese to make this vegan. We had a simple side salad with a balsamic drizzle that  I will be sharing in a future post.

Veggie & Quinoa Stuffed Peppers
4 bell peppers, any color(s), tops and seeds removed
1/3 c chopped sweet onion (about half of a small onion)
1 small garlic clove, minced
1 1/2 c cooked quinoa
2 zucchini, diced
1 c fresh corn kernels (frozen is fine)
1/4 c cilantro, finely chopped
1/4 crumbled feta
1/2 c chopped asparagus
juice of 1/2 lime
Few pinches of mozzarella

Preheat oven to 350.  Line a small baking sheet with parchment and set aside.

In a large bowl, combine quinoa, diced zucchini, corn, cilantro, feta, asparagus and the lime juice.  Salt and pepper to taste.  Set aside.  In a small pan, heat 2 tsp olive oil and add chopped onions.  Saute until onions are beginning to soften, about 5 mins.  Add minced garlic and cook another 1-2 mins.  Add to the quinoa and veggies and stir to combine.  Spoon the mixture into each pepper and top with a pinch of mozzarella , if desired.  Bake approx. 20 minutes, until peppers are beginning to soften.

Homemade granola {gluten free}

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Granola is one of my favorite foods.  I love granola with fresh fruit and some greek yogurt, and Hubby likes to top his smoothies with granola for a crunchy post-workout snack.  We've been buying tons of granola and the other day I realized that we could - and should - be making this at home.

Store bought granola can be loaded with oils, flavorings and preservatives, all of which I'd rather not indulge in.  Anything made at home gives you the ability to control what goes into your food.  In the case of this granola I used healthy coconut oil instead of vegetable or canola oil.

Coconut oil is something I'm only beginning to experiment with.  It is pretty easily found in most grocery stores - I get it at Trader Joe's.  It is high in saturated fat (hold on, don't freak out yet!) however the saturated fat in coconut oil is different from other oils in that it does not increase LDL levels.  Coconut oil has been found to be useful in losing weight, and increases metabolism by reducing stress on the pancreas.  It also strengthens the immune system and promotes healthy digestion.  Coconut oil is solid at room temperature, so must be melted before being added to most recipes.

When it comes to granola, you can customize with whatever ingredients you like.  I added in ground flax seeds and raw almonds.  You could also toss in some dried fruit or shredded coconut.  I think I'll make this a fall treat next time and use some pumpkin pie spice in place of the cinnamon.  Yum!

Homemade Granola
2 c rolled oats (make sure they are gluten free if that is a concern)
1 tbsp cinnamon (scant)
Pinch of salt
1 tbsp coconut oil, melted
1/3 c honey
1/2 c raw sliced almonds
1/3 c ground flax seeds

Preheat oven to 325 degrees.

In a medium bowl, stir together oats, cinnamon and salt.  Add in coconut oil and honey, stirring until thoroughly combined.  Spread mixture on a parchment lined baking sheet.  Bake 30-45 minutes, stirring occasionally.  (If you wanted the nuts toasted, add during the last 5-10 minutes and make sure to stir frequently to prevent them from burning.)  The longer the granola cooks, the crunchier it will be.  Cool completely before adding almonds (unless toasting) and flax seed.  Store in an airtight container.