Lo Mein [Gluten Free, Vegan]

Two weeks until the last marathon of the year. This means its time to clean up my diet, and put only good things in. This also means it is time to start introducing a few extra carbs! Here’s a way to do both, while satiating a chinese take-out craving [something that doesn’t come gluten-free in my city].

Low Mein [Gluten Free, Vegan]

All Veggie servings are approximate as  you can just use what you have/need to use up for this recipe. I just kept adding until my pan was too full! This recipe takes about 20 minutes start to finish and reheats well.

Makes 4-6 servings

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400g Rice noodles

1 onion, chopped

1 tbsp canola oil

3 cups stir-fry mix (Mine had broccoli, carrots, sugar peas…all pre-chopped)

1 cup bean sprouts, chopped

1.5 cup baby bokchoy, chopped

1 can drained water chestnuts

1 can drained mini corn

2 cups broth (I used vegetable)

2 tbsp corn starch

Sauce

3 tbsp tamari + extra according to taste

1 tbsp minced ginger (I used ginger paste)

2 tbsp raw cane sugar

2 tbsp sesame oil

5 cloves garlic, minced

Heat frying pan over medium heat. Add oil and onion and cook until onions are translucent. While onions are cooking, make rice noodles. Cover noodles in a bowl with boiling water + 1 cup broth, drain once noodles are slightly firmer than al dente. Whisk sauce ingredients in a small bowl and set aside.

Once onions are translucent, add stir fry mix and cover with lid. Cook until crisp but tender, aprox 2-3 minutes. Add the rest of the vegetables, including water chestnuts, as well as the final cup of broth. Add sauce. Allow vegetable to soften, aprox. 2 minutes.

Drain vegetables, reserving the sauce. Add sauce back to pan along with rice noodles and corn starch which has been dissolved in a small amount of water. Allow rice noodles to finish softening. Once noodles are soft, toss in vegetable mixture. Heat until sauce has reduced slightly, aprox. 1 minute.

Once removed from heat, drizzle with sesame oil and serve. If you desire more flavour, drizzle with extra tamari.

To reheat, add a few tbsp warm water to a pan with serving, or put in microwave with a cup of water beside dish to retain moisture.

NOTE: If you would like to add some protein, chopped firm tofu, scrambled eggs, or chicken would be best added with onions at the beginning. I prefer to keep it vegan.

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Buh-Bye Sugar!

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Due a general interest in increasing my energy, mood and health, I have decided to challenge myself to one month free of refined sugar or carbs. If you remeber from last summer- I began seeing a naturopath. Part of my journey to health involved cutting out refined sugar and carbs (as well as about 15 allergens and caffiene) for 6 weeks….but slowly over the year all the sugar snuck it’s way back in. I have been indulging in soda WAY more than appropriate (having a soda stream dosen’t help), as well as other ‘junk’. Being summer, it’s the easiest season to eat healthy…so why not! I’ll be travelling this week, so I am planning to start my plan May 29 and go until June 19. Wish me luck!

As I learned last year around this time, success is all in the planning. I know that cravings will come and I need to be prepared for both salty and sweet snacks. I also will need to amp up protein and fat to keep me satifsfied. I will try to share my meal-planning in case any of you want to follow along!=) I work shift work, so if I can do it…all of you 9-5er’s certainly can as well!=) FYI: I usually plan leftovers for lunches, hence no lunch categorie. For the 12 hour work days- I also bring leftovers for one meal plus eggs for another and tons of fruit and veg typically.

Breakfasts:

Omelettes (2-3 eggs + salt + pepper + almond milk + spinach + onion + mushroom + pepper + tomato)

Egg Cupcakes (bake shredded yam hash + sausage + eggs in cupcake tins in oven)

Monkey Salad (cashews + coconut chips + banana)

Fruit

Coffee and Vegan Creamer (Coconut Milk + dates + vanilla)

Snacks:

Monkey Salad

Fruit

Boiled Eggs with Salt

Dill Pickles

Turkey Wraps (Turkey + avocado + spinach)

Dinners:
May 29: Travelling, 7km run- Cobb Salad (bacon, egg, rotisserie chicken, tomato, avocado, cucumber, lettuce, black beans + vegan ranch)
May 30: 12 hr Day Shift
May 31: 12 hr Day Shift

June 1: 12 hr Day Shift

June 2: 12 hr Night Shift, Yoga- Baked Salmon (lemon, salt, pepper) + Kale/Mushrooms/Onion + Yam with coconut oil

June 3: 8km Run(last 4 race pace)- Yam Hash, Eggs, Sautee Kale or Spinach

June 4: 4km Run- Salad + Slow Cooker Pulled Chicken + Guacamole

June 5: 16km Run- Creamy Spiced Cauliflower Soup

Happy Eating!

Dairy/Gluten Free Eggs Bene

Cooking is a funny thing for me. It’s in my soul. Some people say they were born to nurse, or born to run, or born to paint; I think I was born to cook. I don’t remeber an age that I wasn’t in the kitchen helping my Dad whip up big dishes full of love and palate tingling excitement. On my deepest, darkest days cooking brings a sense of calm that makes me feel whole. Memories of a beautiful simplistic childhood. One dish can have so much thought, hardwork, love. As the clinche says, it’s the blood, sweat and tears.

For the first time in months, I have a recipe to share. As I woke at 3:32am (not abnormal the day after working nights) and the rain drizzled down I felt that urning inside of me to be challenged; to be with my family; to eat. Poached eggs and hollandaise sauce have intimidated me from the beginning of time. Dramatic? Maybe a little. Any history I had with the two produced memories of too-lemony-greasy sauce and undercooked, falling apart eggs from amature attempts or terrible diners. While neither of these were things I grew up eating, I grew up cooking. I take pride in conquering the seemingly impossible [Oh that mind game…] in the kitchen. Thus, today was the day. My husband was (obviously) still in bed, so it was just me, Julia Child, numerous food blogs and 3 dozen eggs.

Fortunately, it ended up being much simplar than I ever anticipated, and much more decadent than I could have ever imagined. I didn’t waste even one egg. I attempted to do some quality photography along the way but lighting on the dreary early morning, and lack of a camera stand kabunked that idea.

Dairy and Gluten Free Eggs Bene

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Serves Two

8 Stems of Asparagus

Olive oil

Salt & Pepper

4 egg yolks

1 tbsp fresh lemon juice

1/2 cup dairy-free solid fat (I used 1/2 vegan margarine and 1/2 coconut oil)

4 whole eggs

First, get your asparagus rolling. Chop off the ends, rinse and place on a foil-lined pan. Drizzle with olive oil, salt and pepper and pop in a 375 degree oven until tender.

Wisk egg yolks and lemon juice until fluffy and doubled in size. Next, over low heat, wisk mixture continuously-being careful not to boil or overheat- until starting to foam around the edges. At this point, begin drizzling in melted fat SLOWLY until incorperated. You may need to remove the mixture from the heat for the last half as to not scramble your eggs- I knew to do this as my egg mixture had thickened to my desired custard consistency. Once the fat has been incorperated, add a pinch of cayenne pepper and a pinch of salt. Taste and season accordingly. Cover with a dish cloth and set aside.

Bring 3 inches water to a boil, and then turn down to less than a simmer-you should only have a few bubbles but a lot of steam. Crack eggs into spice bowls. Lower the bowl to the edge of the water and slowly slip in the egg. Cook for 3 minutes for soft, 3 1/2 minutes for medium soft, and 4 1/4 minutes for hard. Pull out of water and submerge in an icebath to stop cooking process.

Top asparagus with two eggs, and desired amount hollondaise sauce and enjoy the best breakfast of your life. I served mine with bacon and cantalope. If you have leftover sauce (you should)- just add a dash of hot water and wisk to bring back to life to use at a later time.

Race Jitters!

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Well, time is beginning to escape me! ONLY ELEVEN DAYS until the first half marathon of the season. I have one more long run and the a week of rest. My long run last week went exceptionally well thanks to some fantastic friends. I had one friend join me for the first 10km, and the second friend joined in at about 7km for 6km which brought me up to 13km total with friends. I was then on my own to run home after dropping off friend #2 at her car. My watch malfunctioned for about 1.5-2km, so I ended up running somewhere between 17.25 and 17.75 km total. I felt great through the entire run, and I think I have finally mastered fueling! This was an afternoon run, so I was able to sleep in a bit and then I enjoyed some delicious Coach’s Oats- Oh She Glows Cookbook Apple Pie style!=) [I loveeeeee cooked apple dishes since I am allergic to raw ones.] If you haven’t tried Coach’s Oats, DO IT. I found them at costco and they aren’t rolled oats (no gluten)…rather unprocessed oats! Healthier and they cook in just a few more minutes!

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I ate these about 3-4 hours before the run topped with drippy almond butter, maple syrup, shredded coconut and sunflower seeds on top! YUM. I drank 2 litres of water + 1.5 Nuun tablets before the run. As for mid-run fueling, I took a package of watermelon Gu gummies. I also brought some shot blocks just in case but didn’t use them. I drank nuun from the camelback whenever I was thirsty (750ml H20 + 2 Nuun tabs) and started eating gummies at 4.6km. By 15km I had run out of water, but I was close enough to home that it was okay, and I had eaten all my gummies. Zero stomach yuck during or after the run! Sucess! My body felt tired, but no aches or pains. The next couple days I did have some back pain, but I think this is due to my lack of abs and could be easily cured with a massage! Anyways, long winded……I am excited to conquer the first race of the year!

Today I am working a night shift, so I am spending the day making sushi, watching HGTV (the hubbie got suckered into buying cable for 6 months *roll eyes*) and meal planning while waiting for G to get home from his first day at his new job!=)

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I’ve planned our meals for up until race day! Yay!! Trying to plan in some indulgences so that I dont go crazy and eat fast food or something right before the race- healthIER indulgences. 

I go on vacation starting tomorrow morning, so I will be home every day to make food, stretch and do some easy runs. Grocery day is always friday, so I have a ton of freezer stuff to use before then.

Here’s the plan:

Friday- Pad Thai

Saturday- Spaghettie Squash with ground turkey + mushrooms + peppers

Sunday- Marinated Steak (Ive been promising G for weeks) + Strawberry Spinach Salad + Baked Potatoes

Monday- Leftovers + Potato Omelet Breakfast Bites (pinterest) for breakfasts + One Bowl Vegan Chocolate Cake

Tuesday- Vegan Cheesy Alfredo + GF noodles + Zuchinni

Wednesday- Homemade chicken fingers (crushed rice cereal and spices) + Homemade yam fries + corn

Its all on the up and up from here!! I can’t wait to run this race/prepare for this race as well as watch my husband earn his first half-marathon medal + one of my besties, Grey Robin, earns her first full-marathon medal!

 

GF Pumpkin Spice Crepes

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G and I were hungry for some delicious food, and with a bulk package of bacon in the freezer from costco, and a container of homemade pumpkin puree I made in the freezer…I was just itching to make some pumpkin infused breakfast food!

I perused pinterest and found this recipe: http://www.thebakingbeauties.com/2011/10/gluten-free-pumpkin-crepes.html

I adapted it to what I had in the house and what I can actually eat…so here is how I made it…

Makes aprox. 12 crepes

1 1/2 cups Bob Red’s Mill All Purpose Flour

1/2 tsp xanthan Gum

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

2 tsp brown sugar

1/2 tsp baking powder

1/4 tsp salt

1/3 cup home made pumpkin puree (if using canned, Id probably use 3/4 cup as mine is runnier)

1 1/2 cup almond milk + 2 tbsp (again, if using canned pumpking you may need a little more)

2 large eggs

2 tbsp vegetable oil

1 tsp vanilla

Mix all of the ingredients in a stand mixer. Heat non-stick skillet to medium high. Pour 1/3 cup of batter at a time onto skillet, using measuring cup to spread out batter while still liquid. Turn over once bubbles have formed. Fill with coconut-whip and strawberries. I imagine pumpkin pie filling would be AMAZING!

 

Gluten/Dairy Free Chocolate Chip Cookies

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Well… after aprox. 8 months living gluten-free, I have finally done what I thought was impossible. I made chocolate chip cookies with utterly PERFECT crispy edges and chewy centers. You’d never know they were gluten free! I think this means I can finally say I have mastered learned to bake on this GF diet! Bad for my waist line….good for my gluten-free soul. =)

I used a combination of a few different recipes I found on pinterest, and compliled this lovely recipe.

These cookies spread out A LOT, I warn you. Don’t bake more than 6 per cookie sheet. Each and every one is about the size of my hand….but that’s the way they should be. Right? =)

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WIth my cookies by my side…and the brutally cold temps outside, I have had a terrible time running. Only 1 run in two weeks. Eep! Back at her on the treadmill tonight; and we all know I will be slower than turtles tromping through peanut butter with my belly FULL of cookies. No self control. =)

Chocolate Chip Cookies

Made 22 hand-sized cookies

Based on this recipe: http://recreatinghappiness.com/dessert-recipes/classic-gluten-free-chocolate-chip-cookies-recipe/

2 cups Bob Red Mill’s Gluten-Free All Purpose Flour

1 tsp xanthan gum

1 tsp corn starch

1 tsp baking soda

1/2 tsp salt

1 cup vegan margarine

3/4 cup cane sugar

3/4 cup brown sugar

1 tsp vanilla extract

1 tsp almond extract

2 large eggs

1 cup Enjoy Life chocolate chunks (or any chocolate chips you like)

Dump everything in a mixer (except chocolate chips) and blend until fluffy. Add in chocolate chips.

On a parchment or silpat lined baking sheet, drop by tbsp full onto baking sheet.

Bake at 375 for 13 minutes or until edges are golden brown.

Cool for 10 minutes on pan before moving to cooling rack.

Devour.