Monthly Archives: October 2013

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Three Things for Monday

I have just three quick things to share on this Monday morning. Then I’m off to classes!

First, one final call for any questions that you all would like to know about Lindsay Nixon and her new cookbook Happy Herbivore Light and Lean. I already have a list of interview question ideas to send but if anyone has suggestions they are welcomed!

mimm-lindsay

Second, a quick recipe to share 🙂

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Pumpkin Bread Bake with Pumpkin Frosting

Adapted from my Banana Bread Bake – Makes 2 servings

Wheat/Gluten/Grain-Free, Vegetarian, Nut-Free, Paleo/GAPS-Friendly

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Bread ingredients:

  • 6 eggs
  • 1 cup pumpkin puree
  • 2 tbsp honey
  • 1/4 cup coconut flour
  • 2 tbsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • dash of salt
  • 1 tsp baking soda

Frosting ingredients:

  • 1/4 cup plain yogurt (use coconut yogurt to make dairy-free)
  • 2 tbsp pumpkin puree
  • 1 tbsp honey
  • 1 tsp cinnamon
  • dash of salt
  • 1 tbsp coconut flour (more or less as needed)

Directions:

  1. Preheat oven to 375 degrees. Oil/grease two large ramekins (I used a Pyrex 4-cup round bowl like this one that is around 6 inches in diameter).
  2. Crack the eggs into a food processor and blend until it is one solid color. When the eggs are blended add the pumpkin puree and blend until smooth.
  3. Then add in the coconut flour, spices and salt. Blend again until fully incorporated.
  4. Now you should add the baking soda, but wait to do this until the oven is fully heated and right before you are ready to pour the batter and bake. You don’t want the baking soda to react and then the mixture to sit for too long. So, once the oven reaches 375 degrees, add the baking soda and blend again for a few seconds.
  5. Pour the batter into the ramekins and place them directly into the oven. Bake for about 40 minutes until golden brown. The top should spring back to the touch and the edges should begin to look barely darkened.
  6. Meanwhile mix up the frosting in a small bowl. Add coconut flour as necessary to thicken it up. Place in the fridge until ready to use.
  7. Let the breads cool for a few minutes when done, remove onto a plate and top with frosting to serve.

Recipe notes: I made this a two-serving recipe but it can easily be a single-serving. The bread would be 3 eggs, 1/2 cup pumpkin puree, 1 tbsp honey, 2 tbsp coconut flour, 1 tbsp cinnamon, dash of nutmeg/ginger, dash of salt, 1/2 tsp baking soda. And the frosting would be 2 tbsp yogurt, 1 tbsp pumpkin puree, 1/2 tsp cinnamon, 1/2 tbsp honey, dash of salt, 1 1/2 tsp coconut flour. For half of the recipe you should check the bread at 30 minutes as it will probably take less time than the 40 minutes for two ramekins.

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Third… the winner of The China Study Cookbook!

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Using the True Random Number Generator the winner of the giveaway is:

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Congratulations Sarah from Slices of Sarah Pie! Please e-mail me at alleyhays [dot] gmail [dot] com with your address so that BenBella Books can get you the cbook right away 🙂

Thank you for all who entered. If you didn’t win the cookbook and would still like a copy, you can purchase both the kindle and paperback editions on Amazon.

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I’d say all three of these things are pretty marvelous, wouldn’t you? That’s why I’m linking up to Katie at Healthy Diva Eat’s MIMM.

Friday Food Finds #14- Buried Alive

GRRR. So I was seriously hoping that I was going to be wrong with this whole buried-underneath-the-rubbles-that-are-midterms. Will someone come pull me up?

Source: http://www.dragoart.com/tuts/13831/1/1/how-to-draw-a-zombie-hand.htm

And bring a forklift.

Or a shovel.

Both would suffice.

Umm… Moving on.

A good blogger would push through and write up a fantastic post (or better yet plan in advance and have one all ready to go). Today I am not that blogger though and while I have a few recipes that I would love to share, I really don’t want to worry about getting all of the formatting and picture editing perfect. And you wouldn’t want me to forget an essential ingredient like the flour that holds everything together, right?

I thought so.

Instead, I’m going to let the spotlight shine on some bloggers who DO have their act together with another Friday Food Finds!

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You can read all about Friday Food Finds and my past posts here:

Friday Food Finds #10

Friday Food Finds #11

Friday Food Finds #12

Friday Food Finds #13 (Mission Accomplished)

Cashew Caramel Apples

For some reason growing up I only ever ate caramel apples in public at the fair. This would have saved a lot of teeth-picking embarrassment.

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Blueberry Muffin Bites

Blueberry muffins are my favorite type of muffin ever. A no bake, healthy version that is quick and easy is a dream come true.

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Homemade Twix Bars

I’ll admit that I’m not a big fan of Twix candy bars, but I know some people in my family who would love to have me make this for them.

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Chocolate Bark

This how-to is super fast and simple. It’s also really customizable so you can include whatever add-ins you want.

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And… here are some links that I think you should check out as well!

5 Ways to Deal with Fat Days

There’s no denying that we all have them, so we might as well learn to get through them with the least amount of tears as possible.

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Masking Issues with Macros

This has been on my mind a lot lately. I won’t say which way I am on the subject right now, but I love the discussion going on.

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Why I Stopped Posting Recipes

You know me and my love for recipes; however, I think this post is great in getting us to think about why we post what we do.

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How We Are Adjusting

No matter what stage of life you are in, this post is a must-read on why communication is so important.

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Think Before You Judge

We all need to do this.

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Also, just because I want to make you smile, these are my top Buzzfeed reads of the week!

“Brides Throwing Cats” Is The Wedding Tumblr You Didn’t Know You Needed

My favorite professor, being a cat-lover, posted this link of Facebook.

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17 Reasons You Wish Giles From “Buffy” Was Your Dad

Giles just always knew the right things to say and how to say them as intelligently as possible.

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The Guy Who Did Rebecca Black’s “Friday” Made A New Song Called “Chinese Food” And It’s So Embarrassing

I love Chinese Food as much as the next person and even I can’t stand watching this video (the Panda Bear is just too much to take).

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This Is The Most Over-The-Top Wedding Proposal Of All Time Ever

While I had to fast forward through a few parts because of the above mentioned midterm studying, I still teared up. Future husband take note.

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Five minutes until my blogging cut off point so I’m going to wrap this up. Look for new recipes next week (I see some more cinnamon roll recipes in the future! 😉 ).

Thank you to everyone who has participated in the cookbook giveaway that I posted on Monday! If you didn’t get the chance yet there are five ways to enter and you have until Sunday night.

Also, I just got permission to share ANOTHER recipe with you all from ANOTHER vegan cookbook (my meat-loving friends may groan, but my allergic foodie friends are probably extremely happy right now 🙂 ). I’m joining forces with BenBella Books once again to share a chocolate chip cookie recipe from Lindsay at the Happy Herbivore’s upcoming cookbook Happy Herbivore Light and Lean. It’s part of her pre-blog tour so no cookbook review yet, but like I said, I do get to share the cookie recipe.

In addition, I’m able to ask Lindsay a few questions which I have to send to her by Monday. To make the interview more interesting I’d like to get your input on what you want to know! Everything is fair game and I will pick a few to have answered. Thanks a ton! 😀

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No questions for today except for those coming from YOU on what you want me to ask Lindsay.

And let me know what you think about all of the links I shared today!