Strawberry Rhubarb Crisp - Gluten Free and Plant Based

I've never been much of a rhubarb fan. I think it had something to do with the look of warm, mushy, stringy "celery"-looking stuff in a dessert.  I don't like pie and so rhubarb pie was always off the radar. We had rhubarb growing on the side of our house when we moved in. That first year I just ignored it and at the end of the year my husband cut it down to the ground for winter and I didn't think about it again. Last year I was pregnant and the food I usually like didn't even sound good, let alone rhubarb. This year, Patrick decided it needed to be put to good use. He does not have the aversion that I have apparently. I really didn't have any recipes for rhubarb and so I pieced together other "crisp" recipes I have used in the past.

Strawberry Rhubarb Crisp

Ingredients

• 1 pint of strawberries, washed, hulled and quartered
• 2 cups rhubarb, in 1-inch cubes
• 3/4 cup sugar, divided
• 3/4 tbsp cornstarch
• 1/3 cup orange juice
• 1 cup oat flour (can use regular flour if you don't need gluten free)
• 1/2 cup brown sugar
• 1 cup oats
• pinch of sea salt
• 5 tbsp melted coconut oil, more if necessary 
• Slivered Almonds (optional) 

Directions

1. Preheat oven to 350 F.
2. Place strawberries, rhubarb, and 1/2 cup of sugar in an 8x8-inch baking dish. In a small bowl, whisk cornstarch and orange juice and combine with the fruit in the baking dish.
3. In a medium bowl stir together flour, remaining 1/4 cup white sugar, brown sugar, salt and oats. Start by adding 4 tablespoons melted coconut oil and work into crumbs by hand until you achieve course crumbly mixture. Add more melted coconut oil as needed, one tablespoon at a time for desired consistency.
4. Spread the crumb over the fruit mix and sprinkle sliced almonds on top (optional). Bake for 1 hour until bubbly and golden brown.
5. Serve warm with coconut cream or dairy free ice cream
   
   
   
   
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Strawberry Chia Energy Bars

I could use some convection over tips. Do you prop the door of the oven open? Or close it so the convection fan kicks on?  I ended up using a combination of the two. I couldn't find any instructions on this anywhere. The thought was that with the door open, the moisture could escape and the temperature could be a bit lower so as to be more like a dehydrator. Isn't that what the fan on the convection oven is for? Who knows, anywho, this open/closed method seemed to work well for me. I am going to try another flavor this weekend, more of a Hawaiian coconut, pineapple. Yum!

Just some of the delicious reasons for using some of the ingredients in this snack...

Pumpkin seeds have lots of antioxidants, vitamin E, phosphorus, copper, zinc, iron, and magnesium.  The oils in these little guys may even help to regulate insulin. (Very preliminary but so cool.) They also have antiviral, antimicrobial, and antibacterial properties. Can't beat that.

Sunflower seeds are packed with vitamins E and B1 as well as copper. Vitamin E helps protect your cells against free radicals, chemicals that oxidize and damage your proteins, cell membranes and DNA. This vitamin also promotes healthy circulation by helping you make red blood cells. An ounce of hulled sunflower seeds contains 10 milligrams of vitamin E! That is two-thirds of your recommended daily intake of the nutrient.

Sesame seeds also have loads of zinc which decreases the risk for osteoporosis, phytoserols that may enhance the immune response, sesamin which provides liver protection, as well as copper, anti-inflammatory, and anti oxidants.

Chia seeds are a hot topic right now. These odd little seeds are full of fiber, calcium, and Omega-3 fatty acids. Another great thing about chia seeds is their ability to absorb up to 12x their weight. This means that once ingested, they can draw out toxins in your body. Pretty cool, huh?

Flax seeds also contain Omega-3s. I have been hearing about a study (yes that is a link to Yahoo news but the actually article from Neurology is cited at the bottom of the link) where Omega-3 fatty acids were shown to possibly reduce age related brain shrinkage, especially in women. Shoot, I am all for that. Flax seeds are antioxidant power houses with ounce for ounce, more antioxidants than blueberries. This has been correlated to a reduction in insulin resistance.

As my mom said, when I told her about the above health benefits, "Whew! That is lots of good health." Ha. 

So try these out and be on the look out for the next variety. I already have several more ideas.

Strawberry Chia Energy Bars 

Ingredients

• 2 cups Fresh Strawberries, topped and hulled
• 19 Medjool Dates, pitted (about 2 cups)
• ¼  cup Pumpkin Seeds
• ¼  cup Sunflower seeds
• ¼ cup Flax Seeds
• ½ cup Sesame Seeds
• ⅛ cup Chia Seeds
• Sea Salt, optional to taste

Instructions

1. Place strawberries and dates in the food processor. Pulse into a slightly chunky mixture, not completely smooth.
2. Pour fruit puree into a bowl and using a wooden spoon, gently mix in all remaining ingredients. Salt to taste.
3. Spread the mixture onto a baking sheet lined with parchment paper. The mixture should be about ⅛” thick.
4. Place in convection oven at 170 deg F for about 6 hours. (This was the lowest my oven would go.) 
5. After about 4-5 hours, when the top is no longer sticky to the touch and the bottom can easily peel off the parchment, flip the mixture over so the top is now the bottom. This will help evenly dehydrate both sides. I found the best way to do this was to place a new piece of parchment on top of the bars and flip the whole thing. I then peeled the old layer of paper off the top.
6. The bars are done when they have a fruit leather texture, not completely crispy.
7. Cut into bars using a pizza cutter.
8. Can be stored 6 months – 9 months in an airtight container in the fridge. 

A Tired Momma's Thoughts

 

I've come to decide that being a mom means spending an exorbitant amount of time anticipating the needs of others. If/then thoughts...

If we get stranded in the car in the snowstorm, then we will need everyone's winter boots, coats, hats, and mittens.

If we are going to travel the hour to and from Grandma's, then we need to time it so child B will sleep in the car and child A will not sleep in the car.

If I can get the first load of laundry in now, then I will not have to try to do it while balancing a baby in one arm and managing a "helpful" 3 year old under my feet.

If, during nap time, I squeeze the lemon, mince the garlic, roast the red pepper, and measure out the salt and tahini into a bowl for the hummus and put it in the fridge, then when Child B is awake I can use the food processor and all the tasks requiring two hands have already been done.

If the baby spits up on me at church, then I will need an extra shirt in order not to smell like rotten milk... again.

If it is 40 degrees and raining outside, then I will make a dinner that is a bit more labor intensive, but if it is 75 and sunny outside then I will use a default meal because Child A will want to play outside and requires supervision.

If I go to the grocery store at 7 am on Friday, then I could drop the groceries off before work and I wouldn't have to drag kids to the store on Saturday.

If we are going out of town tomorrow morning, then tonight I need to make sure to get the diaper and snack bags ready, and my pump, and any hostess gifts/food, and Child B's bottles,  and the kitchen sink. Mainly, because I can help Child A get dressed, clean up the spilled cereal, change a major diaper blow out and get the dog fed but I cannot, for some reason, pack up the car at the same time.

If I can get a snack into Child A at 2:45 pm, then he will not be so grumpy by 5:00 pm when he requires dinner 10 minutes ago.

If we are going to go out to dinner, then... forget it, that one is way too much work.

And on and on and on. It can be mentally exhausting. To try and stay ahead of the game in order to keep things running smoothly. I don't remember doing as much of that B.C. (before children). Probably because I didn't. 

I like routine. I like organization. I dislike clutter and chaos and craziness. My kids have helped me see that although planning can be helpful (someone has to do it) things just don't always go as as we thought they might. And that is okay too. These boys almost always surprise me with how resilient they are to life's obstacles. It is me, not them that gets hung up on the schedule. I hope they hang on to that as they grow. A fantastic life skill that would serve them well.

Chipotle Black Bean Quinoa Soup

I had a request for a new main dish post. This was not difficult as I make something for dinner each night. Last night was no exception and so I present a Collins' creation...

Chipotle Black Bean Quinoa Soup

15 -  3/4 cup servings

Ingredients

1 large yellow onion - peeled and diced
2 large red peppers - seeded and diced
3 cloves of garlic - minced
1 teaspoon chipotle seasoning (or use a chipotle pepper in adobo sauce if you don't have small children)
1 cup orange juice
4 cups + 1 cup vegan vegetable broth
1 cube vegan vegetable bouillon cube
zest of one orange (important)
4 cups cooked black beans or two 15 oz cans , drained and rinsed
2 cups cooked quinoa
1.5 Tablespoons dried oregano
1 teaspoon ground coriander
Salt and ground pepper to taste

Directions

1. Place onion and peppers in a large sauce pan and saute over medium heat for 8 minutes. Add 2 tablespoons of water at a time to keep the veggies from sticking.
2. Add garlic and chipotle spice or pepper and cook for 2 more minutes.
3. Add the orange juice and zest, beans and 4 cups vegetable broth, and stock cube.
4. Bring to a boil over high heat.
5. Reduce heat to medium low and simmer, covered for 15 minutes or until heated through.
6. Add 2 cups cooked quinoa and 1 cup vegetable broth and cook for 5-10 minutes more or until heated through.
7. Add oregano, coriander, and more chipotle seasoning and stir well. Add salt and pepper to taste.

The secret here is two fold; 1. do not omit the orange zest. 2. Add the herbs and spices at the end. If you add them at the beginning, the flavors will cook out and you will end up with a bland bowl of soup. Trust me. 

This was quite good with a crusty bread. I found a sugar free, vegan ciabatta baguette at Trader Joe's. I don't eat much bread but a taste with this soup was quite good.

Breastfeeding and Running ... Plant Based

I continue to be amazed at the amount of advice so freely given to pregnant and new moms. Comments and suggestions regarding the pregnant woman's size and shape, weight gained or weight lost, predictions of gender and arrival date, activity levels. Over and over people have asked me about my running, exercise and food choices. "Do you really think that is safe for the baby?" I ran a half marathon at 25 weeks with my second. I listened to my body and didn't have to slow down much. I wore my heart rate monitor and I had a great time, despite my jacket being a bit tight around the middle. As I have continued to nurse him and then pump for him as his primary food source, I have adapted a plant based diet consisting mainly of fruits and vegetables, nuts and seeds. There have been many questions from friends, family and strangers about my health and the health of my 3 1/2 year old and the baby. Oddly, nobody asks about P. Apparently they think that he can forage for himself if "starving". HA!

In addition to all the comments, there is the poking, prodding and touching of a pregnant belly (so weird). After the baby arrives, the barrage continues with questions about the "next baby" (hello, I have barely started to heal from this one) and comments about the post baby body. Suggestions about how to coax a baby to sleep, how and what to feed them, where to let them sleep, etc.

If you are a runner, you get another whole deluge of advice. "Be careful, your uterus will fall out", "do you really think that you are ready to run?" I even had one person tell me that I was "neglecting" the child because I was out running. Come on people, everyone that knows me knows that if I can get a run in, no matter how short, the time of day, or the weather, I am a much happier girl. That just helps everyone. The other comment, I got repeatedly was "your milk is going to dry up if you run." Read on to see proof that that hasn't been the case at all.

Add the word "ultra" in front of "running" and people almost don't know what to say. Almost. It's true, there are some challenges when it comes to running postpartum while providing all the nutrition for a small human. Here are 5 things that I have learned to make training for ultra distance events and breastfeeding a baby work cohesively.

1. Logistics and pumping
Pumping is important. My littlest one is almost 9 months old now and I am exclusively pumping. Some people on the breastfeeding bandwagon would say this is not actually breastfeeding but I say that if there is still milk being produced and extracted in some form and the child id exclusively getting breast milk it freaking counts. I work full time and my husband is home with the boys. The baby figured out quickly that a bottle was easier. I was exclusively pumping by 5 months. I have managed to maintain my supply with no issues and continue to "bank" milk in the freezer as well. It's certainly not my activity of choice, especially when I am home and it would be so much easier to just nurse him.  Instead, we give him his bottle and then I pump, double duty. With running, at least initially, it is all about timing. Pumping or nursing right before going out on a run makes things much more pleasurable and much drier. Everything is a little sore in the beginning and the less milk in there the better. At almost 9 months post delivery, this isn't as big of an issue immediately before a run, however it depends on the duration of the long training runs. If I am running three hours or more, I set up the route so that I go by my home or car. I will stop in the middle of my run to pump, put the milk in the cooler and set off again. This gives me a chance to also grab more calories or to change out or refill my bottles. I have not yet raced long while pumping (thinking July) and so I can't speak to this on a race course yet but I plan to have a loving family member meet me with my pump at a designated point. Talk about feeling lighter when you take off again. Ha.

2. Double up on sports bras
Sort of self explanatory but this little change made all the difference. In the beginning there is the "ouch" factor. Doubling up sports bras in layers this decreases most all of the negatives with nursing and running including friction and bouncing around. Both of these issues subside as the months of nursing go by, but man, in the beginning they can really affect a run and a mindset.

3. Flexibility
Producing breast milk is a high energy activity. Ultra training is a high energy activity. Combining them with a reduced amount of sleep is taxing on the body. I wake up at 4:20 am to do my long runs. My husband and boys are still asleep 4 hours later when I get home and I haven't missed any part of their day. Working full time means that the time I do have at home is precious. All of my workouts happen between 4:30 am and 7:30 am. I used to be a person who would NOT miss a workout. If I didn't feel well I would power through regardless. I have found this philosophy to be inadequate in my current position. I have a training schedule and I do tend to follow it. That said, I have become so much better at listening to my body and then building in easy and off days as needed. I have found that a yoga class each week and daily sun salutations and a few moments of meditation have really made a difference in not only my body but my mind as well. 

4. Nutrition
This one is huge for me. M was born in August and I had been on the MSPI diet since the beginning of July to prepare for his arrival. I bounced around a bit once it was determined that he tolerated dairy and soy. In December, I made the decision to go completely plant based and in March I also eliminated refined sugar. I noticed that I felt better generally after going to a plant based whole foods diet but I noticed a drastic change when the sugar was gone. I recover so much more quickly because there is nothing feeding the inflammatory response. My mind is amazingly more clear and my disposition is much happier. I just feel so much better. One of the things that I enjoy is to make my own food for my runs. Most gels, bars, blocks, and sports drinks have food dyes, preservatives, processed sugars, or stimulants in them. I refuse to put that stuff in my body when it is working so hard (and so well) to both train for endurance sports and feed a baby as well as perform all the every day tasks I need it to. I wrap up homemade granola bars and energy bites. I take peanut butter packages, bananas, sweet potatoes, or brown rice balls. Lots of times I put things in the freezer and then just pull them out and let them thaw in my pocket as I run. Many of these things have nuts or nut butter and dried fruits in them so they are fairly calorie dense which means I don't have to carry as much volume.

5. Do what feels good to you
There will always be people criticizing your choices. Find your network of people who cheer you on. I've been told that eating a plant based diet isn't safe for me, my nursing baby, or my toddler. I have been told that running is bad for my health and my milk supply. I have been told that doing the two together is a recipe for disaster. I am happy to say that so far, this isn't the case for me. If, in fact, something does start to "go wrong", if my milk supply dwindles, my body feels poorly, my family feels neglected I would be the first to reevaluate the current system and work to change it.

Giving my baby breast milk, eating a healthy, plant based, whole foods diet, and running are all big factors in my life right now. My husband is very supportive of all three, making life easier. Play with it, find the equation that works and tuck it into your lifestyle. It is doable. A happy mom makes a happy family, for sure. That said, I am off to pump 10 oz and run 3 hours.

Happy Friday!

Chocolate Ganache Mousse Cake

This recipe was adapted from Dr. Anastasia Halldin. Click here to get the original recipe. I substituted out some of the maple syrup for raw honey in the crust and changed the proportions slightly. It is not overly sweet but the rich taste of chocolate is quite satisfying. Yum.

Chocolate Ganache Mousse Cake
Ingredients

Crust
6 tablespoons cocoa powder
1.5 cups Almond Meal (I used finely ground Bob's Redmill.)
2 tablespoons Coconut Oil
2 Tablespoons Raw Honey
2 teaspoons Cinnamon

Filling
2.5 cups Raw Cashews (presoak for at least 4 hours, drain and rinse and discard the water)
1/3 cup Pure maple syrup
2 Tablespoons Raw Honey
1 teaspoon Vanilla extract
6 tablespoons cocoa powder
1/4 teaspoon Sea salt
juice of 1/2 small Lemon
1/2 cup Coconut oil
1/4 cup Almond milk

Ganache:
1/4 cup Coconut oil
1/4 cup cocoa powder
1 teaspoon Vanilla extract
4 tablespoons Pure maple syrup
Pinch of Himalayan Sea Salt

Directions
1. Mix all the crust ingredients to combine. Press into a small cheesecake form and distribute it evenly with your hands or spatula.
2. Blend all filling ingredients until very smooth. Pour the filling over the crust.
3. Freeze the cake for an hour.
4. In a small, heat-proof, metal bowl, combine the ganache ingredients. Place the bowl in a double boiler or over a small saucepan of simmering water. Whisk the bowl's contents until the oil is melted and the ganache is smooth and glossy. Pour the ganache over the cake.
5. Sprinkle with a pinch of Himalayan Sea Salt
6. Place in freezer to set.
7. Remove cake from the freezer one hour prior to serving.
8. Store the leftovers in the freezer.

Chewy Oatmeal Raisin Granola Bars

Yep, another granola bar recipe. I've been trying to find a long run food. I don't need to eat anything under 3 hours but after that I need to start taking in some calories. I don't do gels, or blocks, or processed bars (unless it's a dire bonking emergency). I am not interested in the extra ingredients, the GMOs, or the sugar. My body just isn't used to it and if I started in on sugar, I would have to keep putting it in to keep from crashing. In the past I have used the small packages of Justin's Nut Butters which work pretty well so long as they are washed down but I also need some quick burning carbs. I am looking forward to freezing these and them pulling them out as my runs get longer and the mornings get warmer.

Another perk is that the rest of my family likes them too. Win/Win.

Chewy Oatmeal Raisin Granola Bars
Ingredients:
½ c. chopped walnuts
2 c. rolled oats
3/4 c. raisins
½ c. homemade peanut butter (or store bought variety of your choice)
2/3 c. honey (could substitute brown sugar or agave if you don't use honey)
¼ c. coconut oil (measured in liquid form)
2 tsp. cinnamon
½ tsp. ginger
Pinch of salt

Directions:
1. Preheat oven to 350°F.
2. Spread oats on a cookie sheet and toast in the oven for 5-7 minutes until fragrant.
3. Transfer toasted oats to a bowl and mix in the walnuts and raisins.  Set aside.
4. In saucepan combine honey, peanut butter, coconut oil, spices and salt over medium heat until thoroughly mixed.
5. Pour hot mixture over the oats, walnuts and raisins until evenly mixed.
6. Immediately pour into a glass baking dish to set up.
7. Allow to cool at room temperature or in the refrigerator for a quicker setup.
8. When cool, cut into bars.

 

I considered adding some flax seeds to these but didn't want the extra fiber during my workouts. Ha. I think next time I may consider some hemp seeds for extra protein though.