Thingamajig Thursday – January 10

Happy Thursday, bloggers and readers! Ever since I was a kid, Thursday was my favorite day of the week. Not Friday, not Saturday, but Thursday.
The idea of the weekend being near always excited me more than actually being in the weekend. School was almost done, the light at the end of the tunnel began to shine, and my motivation to drive through grew stronger than Zeus.

As an adult, living in “real life,” Thursdays are less exciting. The weekend means more work, house work, and finally calling people back. Any social plans usually default to weekends, where they are frequently cancelled due to domestic, school or work-related issues that need even more of my time.

Talk about departure from what really makes us joyful!

It may be a small gesture, but I want to take back the excitement of Thursdays by posting a fun, carefree, courageously creative and silly Thingamajig Thursday post.

What is a “Thingamajig Thursday” post?
First, I’m glad you asked.
Second, thingamajigs are random, cool, different, and creative ideas, recipes, crafts, videos, and media that intrigue and inspire us humans out of our ruts.

I can’t say for sure if I’ll continuously post Thingamajig Thursdays, but will try my hardest to post them as frequently as possible.

So, today is dedicated to Popular Pinterest Picks! A small collection of my favorite and awesome Pinterest finds. 
Almost as cool as getting a great session in at a garage sale or Goodwill.
Almost.

First up! My very first pin, ever:

I believe my caption for it is being thankful for how beautiful our planet is. Remember that we are privileged to be able to experience such wonderment and COLOR in our lifetime!

Secondly, a very cool and easy DIY (for your awesome thrift store find):

I’m a total sucker for home improvements and makeovers. But this is a great and simple trick to update any creepy baby or cat statues into a hip and modern-day decor item. Gift it or display it yourself!

Third up, nerds represent!

I never liked the original “Keep Calm” posters that seemed to catch on as rapidly as Sunshade Sunglasses or Gangnam Style, but this nerdy take on it may change my mind.
By about 2%.

And finally, a big take-home RECIPE PIN!

Kalyn is an absolute low-carb genius! These look more amazing, and more fresh, than actual pizza. I’ve tried many vegetables as chip and bread substitutes without feeling deprived at all.
Cauliflower garlic bread, anyone? Maybe on another post.

How many of you use Pinterest? Are you a fan, or is it as mindless and time-sucking as Facebook or Twitter?

Until next time, mates!

Infinity Muffins- Hello Again!

Long time no see, foodie bloggers and foodie browsers!
It’s been a very extended break (unintentional) from this blog. I don’t really mind– it’s mostly been spent working, studying in school, and reading other food blogs.

We have to get inspiration from somewhere, right?

Black bean as a brownie, cake batter as a milkshake (don’t forget it’s vegan!), and low carb cookies made out of coconuts?! The world, seriously, is evolving into a bakery and I’m kind of liking what I see.
So long as the ingredients are thoughtfully sourced, ethically made, and organically treated though.

Which brings us to today:
I’ll be honest; eating out and eating pre-made foods has pretty much been a staple in my diet since said break from blog. Kind of depressing. My stevia didn’t even see the light in the kitchen, only to be used when I felt like making a muffin in the microwave. Or a single-person batch of fiber cookies.

Baking became my necessary — in order to get fiber in for the day. Not because I wanted to.
WHAT?! But I was still concocting fun and exciting flavors in my head. Raspberry pistachio mousse, basil orange scones, chocolate ancho chile cookies! For crying out loud!

But let’s cut to the chase here. As appetizing as these recipes sound, I don’t quite have the time yet (or the money) to make them.
Also, a rather big note, pretty much all recipes from here on out will be LOW-CARB and maybe even sometimes KETOGENIC.
This means low in carbohydrate (but not fiber), and high in fat (but not artery-clogging).

Since the start of 2013, I’ve been toying with the idea of going vegetarian (and -gasp- even VEGAN) because most of the time, being low-carb means your only option at restaurants is a bun-less turkey burger (I don’t eat much beef), or some other meat-laden dish. No problem, but the source of the meat is what spooks me. Who knows what factory farm their piggies and chicks came from?!

All considerations aside, we can now properly introduce today’s sparkling, illuminated, brand-new all original RECIPE!

It’s a BASIC recipe but can be modified (literally) hundreds of ways.
Especially if you aren’t low-carb, adding fruit (dried or fresh) would seriously up the wow factor on these slam-dunk snacks.

I stuck with a basic vanilla-cinnamon theme, and they work great for mid-day munches, teamed up with some ice cream or yogurt for a healthy dessert, and even as a savory dinner item (minus the vanilla of course).

This recipe makes 4 muffins. I usually only need 4 at a time. Double it for friends or family. They’ll be asking for it.

Infinity Muffins (Low carb, sugar free, dairy-free options)

Serves 4

Preheat oven to 350 degrees. Combine ingredients:

• 1/2 cup almond meal
• 1/2 cup flax meal
• 1 T cinnamon
• 1 tsp pumpkin pie spice
• 5 scoops Trader Joe’s Organic Stevia (or about 1/3 cup erythritol, xylitol, Splenda)
• 3 T Just Like Sugar (Most Whole Foods carry it)
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet ingredients:

• 1 egg
• 3 T egg whites (alternately, another egg)
• 2 T greek yogurt (or pumpkin for dairy-free)
• 1/2 tsp Penzey’s Double Vanilla (or 1 tsp any vanilla extract)
• 1 tsp apple cider vinegar
• Here is where it gets fun: Add in another extract, such as lemon, maple, or almond for a kick.

Combine the wet into the dry ingredients, whisking as you hear the sweet, sweet sound of baking soda and apple cider vinegar combining. This is what will give your muffins RISE!
Pour into muffin tin and bake for 15-17 minutes. Mine took about 18 minutes for a nice crunchy, slightly toasted top (how I like it).

For a savory muffin, leave out the stevia and vanilla. Opt for spices like rosemary, thyme, tarragon, or basil. Add chopped sun-dried tomatoes or crushed walnuts. Enjoy spicy muffins by adding cayenne and your favorite shredded cheese to the batter.
Let me know if you try another variation and how you liked it!

A good muffin is always a fantastic recipe to keep on hand for parties, celebrations (add a few extra ingredients and you’ve got a cake/cupcakes!), and breakfast crowd-pleasers.

Here’s to a new year full of life, fun, and MORE RECIPES!

I missed you.

The Lemon Loaf that scares Starbucks (Primal, Paleo Adaptation, Sugar free)

Who here loves Starbucks?

I did. I even worked for the company, and when I was let go I wanted to cry and shrivel up into a little ball of Starbuck-less sadness.

But that was over 4 years ago. Since, I’ve moved on and found other coffee affairs to hold. Like those with Chocolati.

But today, we are focusing on something iconic, Starbucks exclusive and (I think) the most popular pastry they sell: the lemon loaf.

There she is. All moist, decadent, and sinfully sweet yet bright and deceptively UNHEALTHY. The nutritional stats on this thing scare the living daylights out of me.

Plus, it’s completely gluten-filled, sugar-laden, and not good for anyone’s blood glucose levels.

I’m not an alleged “superfan” of the loaf, but know many people who are. Today, this recipe is for you!

The Starbucks Lemon Loaf contains 490 calories per slice, 46g of sugar. Contains more than 30 ingredients, synthetic and natural.
Today’s Lemon Loaf contains 200 calories per slice, 4g of sugar. Contains (at most) 13 ingredients, all natural.

Need I say more?
The slices may be smaller, but you’re enjoying the healthiest, best lemon loaf around.

Because it is. Try this!

lemon loaf

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 whole egg, 6T egg whites (alternately, just use 3 whole eggs)
• dash of cinnamon (optional, i’m just in love with the spice)
• 1 1/2T powdered stevia (alternately, your favorite powdered sweetener)
• dash of sea salt
• 1t baking soda
• 1 cup nonfat greek yogurt
• 2T water
• 1t lemon extract
• 1t lemon zest (i forgot this; was still amazing though!)
• toasted coconut (optional; sprinkle on loaf before putting in the oven, wish i had done this!)

Preheat your oven at 350 degrees. Prepare by measuring and combining your almond flour, coconut flour, baking soda, stevia, sea salt and (optional) lemon zest. Whisk to combine.
Add in your three whole eggs, or one whole egg and 6T egg whites, along with the greek yogurt and water. Whisk until incorporated. This will look watery, but don’t stress! Add in your lemon extract and get excited– it smelled so good at this point. I almost licked the batter!
Let sit for 3 minutes or so, to allow the coconut flour to bind and soak up fluids. It will still look liquidy, but I did this step so I won’t assume it didn’t account for the fabulous results.

Pour batter into a 5 inch by 8inch pan. Sprinkle (optional) coconut flakes, or almond slivers, or whatever you think could be amazing.

Bake for anywhere between 35-45 minutes. Check on this loaf- it will either crack at the surface, or start to brown. How do you really know it’s done? A toothpick will arise from the center of the loaf without residue. 

I’m extremely impressed with my random baking experiment. I was craving something acidic, yet sweet, and once Starbucks popped into my head I knew I was onto something.
There is that infamous icing on top of their Lemon Loaf that I did not attempt to recreate. If I did, it would look something like this:

Lemon Loaf Icing
2T butter, melted
1T stevia extract, powdered
1/2T cornstarch or arrowroot powder

Stir and mix, allow to thicken. Spread over the surface of the lemon loaf after it is completely cooled. Allow the icing to set in the fridge for 10 minutes. Cut and serve.

I can’t vouch for this icing recipe, so if you try it please update me and let me know how it goes!
What Starbucks treat is your favorite? Would you try to recreate it as a healthier option, or save it for an indulgence?

My favorite Starbucks item is the Pumpkin Scone. I haven’t had it in years, and have never tried to recreate it. Maybe I should!

Little Christmas Scones (Primal, Paleo Adaptation, Sugar Free)

Today’s post is beginning with an homage to low-carb.

Never before have I seen weekend transformations such as these:

 

And today’s recorded weight?
120.6, baby!

Didn’t even know that was possible! No exercising or training during this past week, and I’ve pulled some great numbers! My pants are sagging and clothing isn’t fitting. Our inflammatory response to carbohydrates is ridiculous.

Moving on.

Today’s post is a result from the carb-starved cravings kicking in. I wanted snickerdoodles, peanut butter Kisses cookies, chai cookies, peppermint hot chocolate, shortbread, and (oddly enough) Christmas treats.
Christmas is my hands-down favorite time of year. Don’t get me started. You’ll regret it.
You’ll be introduced to Christmas Kayleigh in October.

There is, apparently, a huge issue with said cravings. I really don’t wish to indulge in them.
That’s not true; my health doesn’t. So, I scrambled into the kitchen and laid out ingredients that seemed promising, yet I honestly had no clue if it would work.
(I really shouldn’t reveal how many times I stood at the front door, justifying a grocery store trip to pick up peanut butter chips, just in case.)

So, I was set out to make something that resembled cinnamon-y, moist, and sinfully decadent. BUT was also grain-free, sugar free, and low calorie.
A girl’s gotta stay fit, you know.

What emerged from the oven was so much more than I had expected. Let me tell you. Introducing…. Little Christmas. In July.

little christmas scones
makes 10 drop scones

• 3/4 cup sifted coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 2T white stevia powder
• dash of sea salt
• dash of cayenne (optional, didn’t taste it in the finished product.)
• 1/4 cup greek yogurt mixed with 1/2 cup water *note for paleo substitution below
• 1/2 cup + 2T egg whites (alternately, 6 large eggs)
• 1 capful vanilla extract
• 3-4 T water *note

Preheat the oven to 340 degrees. Combine all dry ingredients into a large bowl, whisk until mixed. In another bowl, combine greek yogurt and milk into a liquid, then add vanilla. Add egg whites or eggs slowly, mixing it into the yogurt water mixture until well incorporated.
Pour your liquid ingredients into the dry ingredients and begin to whisk. The coconut flour will soak up the liquid really quickly. Keep whisking until it sticks to your whisk and add 2T of water at a time until the batter is looking moist but not wet or liquid-y. (I ended up adding 4 whole tablespoons!)
Prepare a Silpat mat for your drop scones. About 2 inch balls should be rolled and dropped onto your baking mat/sheet. Bake for 20-25 minutes. For an added crunch, I broiled mine for 2 minutes before removing from the oven (totally not necessary, though).

*For paleo, not primal, substitute the yogurt and water mixture for 1/2 cup coconut oil.

Well “hello,” Christmas scone! I do believe I love you. The rich spice flavor definitely hits your tastebuds, while the coconut flour retains a moisture within the scone and it’s not super dense. The whole experience is a lot like eating a warm, toasty biscuit that’s been soaked in eggnog (no joke)!
Success!

Are you craving Christmastime yet? Is Summer your favorite season?

Talk About a Scandal: Coffee

Special thanks to Flickr users Market Lane Coffee, ubrayj02, & turoczy for images.

Deep, dark, dreamy, perk-you-up java. Just the mere sight and smell of the magical coffee bean calls you to royally bow in its presence. Your taste buds are  dancing on the tip of your tongue, awaiting the sweet reward of that very first sip of your muddy cup.

Don’t be surprised– 3 out of 4 Americans drink coffee. Roughly 60% enjoy their routine and drink it daily. Here in Seattle, people watching and coffee cup counting should be a sport. We just aren’t as complete without our earthy, rich and zesty brew.

If we had sunnier weather, on the other hand…
 

All gripes aside, coffee seems to be under the radar as of late. This is for many different reasons. Today’s post will hone in specifically on coffee bean composition, and the concerning changes that coffee companies worldwide are making.
Why? Because coffee enthusiasts are griping– for good reason.

“The Bitter Truth”

Daily Finance wrote a short article covering the recent Arabica and Robusta scandal. If you are well-versed in coffee bean location and how this affects flavor and quality, you already may know about why this is concerning.
Being a coffee enthusiast, but not a coffee bean archaeologist, I found out that Arabica beans and Robusta beans are entirely different strains of java once they are brewed.

Arabica Versus Robusta

Arabica coffee beans originate from high and cool mountain environments and come in 25 different bean varieties. Many people consider Arabica as the “gold standard” in coffee bean. Why? Their “inferiority” in flavor: Arabica is the boldest, richest, and most full-bodied cup of joe.

Sounds like a dream?
Don’t worry. You’re likely already drinking it. 70% of all coffee production is based on Arabica beans. If you visit cafes or coffee houses, many of them refuse to sell anything but the best.

Everything that Arabica is, Robusta is not. Not to harp on Robusta, the response of Arabica versus Robusta is extremely apparent. A higher acidity and bitter flavor dominate Robusta’s best qualities.

Guess what? Because the demand in Robusta beans has risen, due to crop yields, coffee companies everywhere are infusing their delicious all-Arabica coffee with rudimentary Robusta.

Even though Robusta tastes worse than Arabica, the fact that there’s more Robusta available is reason enough to degrade coffee quality.

Kristine put it simply in response to Daily Finance’s post:

And, like in most cases, the change in flavor isn’t the only problem.

You pay more to get less.

We’re still being charged just as much money for our beans, without the high-quality Arabica beans our hearts have swooned over for decades. It has become a blended coffee.

Other Americans, like Lila, prefer to voice their concerns and empathize with many other coffee courting folks, disappointed in the loss of flavor and complexity in their java. “WHAT is the HARM?!” she writes. “Are you serious? It does NOT taste the SAME and we are being CHARGED the same.” 

This issue is also bringing up common complaints in the slightly sketchy, tasteless tactics of our food industry’s reputation. “At least the new ingredient is actually coffee beans. I wouldn’t have been, and would not be, surprised if it turned out to be … a filler,” commenter smjonz writes.

But, we’re living in a “recession.”

It’s easy to see that during our ever-changing global economic state, all aspects of everyday living are affected in their own way. This switch to Arabica-Robusta blends is being met with great resistance, and I hope to see major changes in the way that coffee producers and growers approach their product development.
Brand reputation and customer satisfaction used to be the marker of success– but when money seems to be a rare commodity, basic human values like trust and genuine intent are carelessly tossed out the window.

I wrote a quick and brief post on the lovely Jolkona blog last year in celebration of World Coffee Day, focusing on the environmental effects of coffee production. Offset your “coffee footprint,” and find out why this is so important.

What issues surrounding coffee have been “grinding your gears” lately? Do you drink coffee? How important is taste and quality in your coffee bean?

Steroid Rice Krispie Treats

I know this sounds bad.
I meant to update with the last portion of my blog series “Talk About a Scandal.”

I have great content on the unfair labor practices surrounding the cocoa farms all over the Ivory coast and our dying coffee plantations. Prices are soaring through the roof. I live in Seattle.
We recognize when our daily caffeinated beverage of choice becomes even slightly more expensive.

All of the stereotypes about caffeinated Seattleites are true. I promise.

Today, however, calls for a celebration. I was recently inspired by god-knows-what in Trader Joe’s and inbetween my painful, tragic, and heart breaking avoidance of the Chocolate Covered Potato Chips I spotted something out of the ordinary.

Puffed rice cereal.
Ohhh boy. I haven’t had anything carby or starchy in a long time. It looked sensually addictive and I couldn’t help myself. In the basket it went, along with some almond butter.

(Which is my trade off for buying the rice cereal. Because I overeat peanut butter.)

But that is another story for another day. Today is all about

RICE KRISPIE TREATS ON STEROIDS!

What is this, you may be asking? Well, child, let me tell you! Those old marshmallow, sugary insulin-spiking sweet treats are of the past! Oh yes! It’s all about the slow absorbing sugars and rich, robust earthy flavors! Like an iron-pumping protein-stuffing flex-hungry bodybuilder, we have upgraded and turned the wimpy Rice Krispie treat into a gold medal athlete!

Away we go! Become a gladiator and utilize those arm muscles!

rice krispie treats on steroids

• 2 cups puffed rice cereal
• 1/4 cup nut meal of choice (I used a combination of hazelnuts and almonds)
• 1/2 cup sliced almonds (or any nut you’d like– chopped walnuts or pecans may be nice!)
• 1/2 cup almond butter (sub any other nut butter)
• 1/3 cup maple syrup (or honey)
• 1/4 cup coconut oil  (or butter, or vegan margarine)
• 1 tablespoon cinnamon

optional: 2 tablespoons cocoa powder for caffeine and richness.
2 scoops of protein powder for ULTIMATE BODYBUILDING STAMINA.
Be sure to add an additional 2 tablespoons maple syrup or almond butter for the powder in these optional mix-ins.

Alright, warriors! Begin by heartily centering a pot on a high heat stovetop. With the world’s most grandiose strength, plow the coconut oil and almond butter into the pot. Carefully observe as it melts, combines, and shines with glory. Pat yourself on the back, tough guy/gal! If it doesn’t burn, you’ve accomplished the most difficult task in the entire recipe.
Once well melted and combined,  resist and pour the thick and heavy maple syrup among your kill, stirring with bicep and tricep momentum. Feel the burn!
(Not the scorching sugars. Do be wary of that.)
Your medium heated stovetop has really taken a beating. But GUESS WHAT? IT’S NOT OVER YET. Vigorously shake (in one direction, please) your nut meal into the pot and stir. Let your stove and sweet mixture cry with hisses, pops, and bubbles.  Laugh in fury as you slap off the heat and bruntly sweep the mixture to the side. Gather your last victims: sliced almonds, cinnamon, and cocoa powder if you’ve chosen to maximize your killings for the day. Stir heartily to combine, and suffocate the crowd with rice cereal. Quickly combine everything together until sad, sloppy, and sticky.
These kinds of kills are never clean.

A proper good-bye: lay out the warm mixture into a glass pan, cake pan, or dirt hole. Leave your massacre to rest in the refrigerator. Wait patiently for 30 minutes, slice and cut into bars of any size or shape you prefer.

Enjoy the muscle toting and strength building power of these bars of madness.

My camping trip was not complete without them!

Simple and Quick 10-Minute Paleo Chocolate Sauce

I get a thrill when I cook.

For some people, they may call this thrill an “adrenaline rush;” a moment in time where all of your superhuman powers of culinary conception collide into an incredible attack that results into an explosion of awesome for your taste buds.

Lemon pepper and rosemary ham? Genius. Beefsteak tomato jalapeno grilled cheese? A-may-zing.

Truly, these people are born with a gift. If this sounds like you, embrace it!

Why?

I am not one of those people.

My chicken is either raw or stringy and dry. I always put too much corn starch into everything so every soup becomes a gravy.
For the dry chicken.

Needless to say, today’s post is exciting and a Kayleigh form of culinary genius.

Hand crafted, home made and a paleo-friendly chocolate sauce!

Even if you’re not paleo, I highly recommend you prepare this sauce.
This baby can be used with anything: ice creams, as a mix in for brownies and cookies, and for a mole recipe are my favorite ideas so far.

Well, let’s get on it! Here’s your recipe:

everyday chocolate sauce (refined sugar free, paleo, vegan)

1 cup filtered water
1/3 cup cacao (stabilizes blood sugar), cocoa, or carob (caffeine-free) powder
pinch of sea salt
cinnamon to taste (optional, i like it for blood sugar stabilizing properties)
dash/capful of vanilla bean extract (or use vanilla beans if you have them!)
1/2-3/4 cup maple syrup (i used 1/2 but my sweet tooth is not pronounced)
why i sweeten with maple syrup.

Begin by pouring water and cocoa powder into a pot, transfer to the stove on medium-high heat. Stir in until cocoa powder is well incorporated into the water, and you have chocolate water.
Warning: It will smell amazing, but tastes gross. I tried. You’re welcome.

Allow the water to begin boiling. Once the chocolate water begins to thicken up (you will know because it’s shiny and looks like gravy– oh wait, I know that one well) turn the stove on medium heat. Add in  salt, optional cinnamon, and vanilla. Stir briskly. Add in maple syrup slowly, and mix.
I found a small candy whisk worked great for this recipe. You can use a big whisk too, especially if you’re doubling this recipe.
Wait for the chocolate sauce to begin boiling again. After about 4 minutes, still on medium heat, your chocolate sauce should thicken again. If it’s not like gravy, don’t worry!
Take the sauce off the stove and let rest for 5-10 minutes. I taste tested my results to make sure I had enough sweetener. This would be a good time for you to do the same.
Pour the sauce into an old jam jar, glass container, or syrup bottle. Store in the refrigerator covered. Use when needed.

Regarding sweetener- Don’t shy away from using honey, agave, turbinado sugar, or another sweetener of your choice.
I’m sure liquid and even powdered stevia will work just fine in this recipe. 

Regarding flavor- I wanted so badly to try adding extracts to this recipe as a non-paleo treat like mint, hazelnut, or banana.

Let me know what modifications you try! 

I promptly made a cayenne mocha with this new-found cooking success and now I’m a happy camper. I hate Sundays, so this is a very good thing.
But that’s another blog post, for another day. A very unenthusiastic day.

Which day of the week do you dislike the most? What are your favorite uses of chocolate sauce?