80(ish)--- Light Pumpkin Gingerbread

I don't know how to explain this.  My craving for holiday food in June must be hormone related (as is everything in pregnancy, or so I've read).  I'm afraid you will have to bear with me until October.

Light Pumpkin Gingerbread

Makes 1 loaf, ~10 slices

15 oz pumpkin puree

1 cup sugar

3 egg whites

1/4 cup walnut oil or olive oil
1 3/4 cup all-purpose flour

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1 tsp baking soda

1/4 tsp baking powder

Preheat oven to 350 degrees.  In a large bowl, beat together egg whites, sugar, oil, and pumpkin until smooth.  Mix in flour, followed by spices, baking soda, and baking powder.  Pour mixture into a 9 x 13" loaf pan, prepared with baking spray.  Bake for ~45 minutes, testing center with a toothpick to ensure doneness.  

Nutrition Info per 1 slice: 222 calories, 5.5 g fat, 4 g protein, 38 g carbohydrates, 2 g fiber

80--- Caribbean Forbidden Rice

Forbidden rice, also known as black rice, is a sticky rice that is un-milled and therefore full of nutrition!  It is high in iron and fiber.  When you cook it it turns purplish, which of course makes it very fun.  You can find it in the bulk section of your specialty grocer or Lundbergs makes a mix.  Add some Caribbean spice and fruit and VOILA!


Caribbean Forbidden Rice
Serves 8


1 cup black rice
2 cups water
2 Tbsp lemon juice
2 tsp olive oil
1/2 tsp ground cinnamon
1/3 tsp ground allspice
1/4 tsp cayenne pepper
1/2 tsp salt
1/3 tsp ground black pepper
1 tsp honey
1/3 tsp dried thyme
1/2 cup chopped pecans
1/2 red bell pepper, coarsely chopped
1/3 cup chopped onion (red or white)
2 mangoes, peeled and chopped into small cubes


Bring water to a boil, then stir in rice.  Cover and cook for ~40 minutes, until rice is tender and water is absorbed.  Transfer to a large bowl.  Fold in red pepper and onion. 


Whisk together lemon juice, oil, honey and spices.  Fold mixture into rice mixture.  Transfer bowl to refrigerator and chill for at least two hours.


Prior to serving stir in pecans and mangoes.


Nutrition Info per 1/2 cup serving: 136 calories, 5 g fat, 3 g protein, 18 g carbohydrates, 3 g fiber, 100 mg sodium

80--- Grilled Pasta Packets

If you missed my previous post, this is a camping dinner that is so easy to throw together (and it does not include processed meats- hooray!).  


I would suggest cooking your pasta ahead of time and keeping it in a ziploc bag.  Prep your ingredients ahead also for ease at camp!  Let everyone build their own individual pasta packet with what they want in it.  I made mine using the following ingredients but feel free to modify!


Grilled Pasta Packets
Serves 6


1 lb whole grain spaghetti, cooked slightly less than al dente per package instructions (subtract 1 minute from cooking time)
6 roma tomatoes, seeded and chopped
1 cup fresh basil leaves, chopped coarsely
4 oz fresh goat cheese
1 lemon, cut into 6 wedges
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 cloves garlic, finely minced
3 Tbsp olive oil


Preheat grill to medium heat (if you are using the previous Grilled Garlic App recipe, just reduce heat to low after you pull your garlic off of the grill).


Cut one dozen 8x12" pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic and olive oil.  Spoon one serving of pasta mixture (~1 1/4 cups) into the center of each packet.  Squeeze lemon wedge over pasta before adding to packet.  Spoon a few teaspoons of goat cheese into packet.  


Bring long edges of foil together, then roll to secure.  Roll edges of packet to form a closed space (do not squeeze out all air). 


Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.  


Remove from grill and serve immediately.


Nutrition Info per 1 packet as shown above: 224 calories, 11 g fat, 8 g protein, 20 g carbohydrates, 4.5 g fiber

80--- Grilled Garlic App

Week of camping and not wanting hot dogs every night? Never fear, Italian food is here.  These next two posts will be your guide.


Here is your app.  Like roasted garlic, but on the grill!  Spread the softened cloves onto slices of grilled bread.  Yummo.


Grilled Garlic App
Serves 4


8 cloves of garlic, peeled and ends trimmed
Olive oil spray
1/4 tsp sea salt
Aluminum foil
8- 1/2" slices sourdough loaf


Preheat grill to high heat.  Layer two 8x8" foil pieces.  Place trimmed cloves onto foil and spray generously with olive oil, then sprinkle with sea salt.


Reduce grill heat to medium, then place foil packet on grill. Cook for ~8 minutes, shaking package halfway through cooking.


Spray both sides of bread lightly with olive oil.  Place onto grill.  Cook until grill marks appear on one side ~2 minutes.  Flip and cook for additional two minutes.


Spread softened garlic onto slices of grilled bread. 


Nutrition Info per 2 cloves and 2 slices bread: 163 calories, 2 g fat, 6 g protein, 28 g carbohydrates, 1.5 g fiber

20(ish)--- Pineapple Rhubarb Crunch

Rhubarb is a fantastic fibrous vegetable that is often eaten like a fruit.  It's tartness requires the addition of quite a bit of sugar in baking, or you can combine it with a sweeter fruit (more natural sugars) and use less sugar.  Read on.


My grandmother used to combine pineapple and rhubarb into a pie.  Weird combo? You have to try it.  Grandma knew what she was doing.  A crunch allows you to add (hide) lots of healthy nuts, seeds, and grains to make dessert a bit healthier.  


Pineapple Rhubarb Crunch
Serves 6-8


20 oz can pineapple tidbits, drained with juice reserved
3 cups sliced rhubarb
2 tsp cornstarch
2/3 cup white sugar
1/2 cup wheat bran
1 cup rolled oats
2/3 cup brown sugar
3/4 cup chopped almonds
2 Tbsp chia seeds
1/4 cup butter, melted
1/4 cup olive oil


In a nonstick saucepan, combine reserved pineapple juice and white sugar.  Bring to a low boil over medium heat, then whisk in cornstarch.  Continue to cook until slightly thickened, ~5 minutes.  Place rhubarb and pineapple tidbits into a bowl and pour warm liquid over.  Set aside.


In a separate bowl, combine bran, oats, brown sugar, almonds and chia seeds.  Pour in olive oil and melted butter and use a fork to mix until crumbs are formed.


Preheat oven to 350 degrees.  Lightly grease a 1 1/2 quart glass baking dish.  Press half of crumb mixture into bottom of the dish.  Pour in pineapple rhubarb mixture.  Sprinkle remaining crumb mixture over the top.  Bake for ~40 minutes, until top begins to brown and filling is bubbling.  


Serve warm with vanilla frozen yogurt or light whipped cream.

80--- Cinnamon Roll Pancakes with Walnuts and Raisins

I realize that breakfast is all abound on my blog.  But it IS the most important meal of the day.  Forget your cinnamon roll and eat more fiber and healthy fats.


These pancakes, with oats, bran, walnuts and raisins, will fill you up so that you can make healthy decisions for the rest of the day.  And they taste spectacular.


Cinnamon Roll Pancakes
Serves 3 (Makes ~6, 6" pancakes)


1 cup vanilla unsweetened almond milk
2/3 cup rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/3 cup wheat bran
1 egg
1 egg white
2 tsp baking powder
2 tsp honey
1/4 tsp ground cinnamon
2 Tbsp chopped walnuts
3 Tbsp raisins


Drizzle
1/2 tsp ground cinnamon
1 1/2 Tbsp brown sugar
2 tsp olive oil
1 Tbsp sifted all-purpose flour


Place oats into a medium bowl and pour in almond milk.  Whisk in flours, bran, baking powder, honey, egg and egg white.  Fold in cinnamon, walnuts and raisins.


In a smaller bowl, whisk together drizzle ingredients.


Heat a nonstick skillet over medium high heat.  Spoon one ~3/4 cup batter onto skillet.  Use a spoon to drizzle cinnamon mixture over batter evenly (whatever design you like!), using ~1 Tbsp mixture.  Cook until batter begins to bubble, then use a thin spatula to gently flip over pancake.  Cook for ~3 minutes until cooked through.


Serve immediately!


Nutrition Info per 2 pancakes: 340 calories, 10 g fat (5 g monounsaturated, 4 g polyunsaturated), 14 g protein, 44 g carbohydrates, 7 g fiber

Healthy Tip: Pregnancy, What I've Learned So Far

Before I took off on this adventure into creating a human, I had always thought that I could and should be the ultimate healthy pregnant woman.  I had the knowledge, I had the skills.  I would eat load of fruits and vegetables, avoid sweets, caffeine, and anything remotely processed to give my little one the best start possible.


What could stop me? 


Hormones, apparently.  Now,\
 it's not like I've been UNHEALTHY but I have certainly not been my ideal.  In my first trimester, vegetables, especially cooked vegetables, sounded revolting.  The smell of them cooking was even worse.  I did not want to eat anything that I prepared myself, often leaving me to cook foods for the blog and my hubby, then have cereal instead.  Odd? Um, yeah.  What exactly is the purpose of that pregnancy mechanism?  Avoiding foods that you put time and love into and know the exact composure of?  It's unexplained but very real.  


But I didn't have morning sickness. I'm thanking genetics for that one.


I know that I need a little bit more protein during pregnancy.  After analyzing my diet for a few days I realized that I was not getting enough (must have been all that cereal).  So, my mostly-vegetarian self tried to eat a bit more meat in my second trimester.  And I have failed at that as well.  Most days it grosses me out.  But at least now I want to eat vegetables!  If it wasn't for ultrasound confirmation I would be sure that this little one was without kidneys, or some other vital organ.


I also imagined that I would be the pregnant woman who ran through her entire pregnancy.  Why not? I know people who have done it no problem.  I can handle it.  I'm strong.  So I signed up for a half marathon that would occur right around my 6 month mark (this weekend) to keep me on track.


Bologna (hmmm, actually that sounds good right now).


My friends and I ran 10 miles two weeks ago (only a couple miles further than my typical) in preparation, and they kindly walked with me every now and then.  Piece of cake.  Uh huh.  Until that evening when my pelvic ligaments decided to teach me a lesson.  And now I'm flying to San Diego to walk this half marathon.


So what's a girl to do? What's my advice to you during pregnancy?


Listen to your body, take your prenatal vitamins, and hope for the best.  And don't beat yourself up.  Your babe will be fine.  


My plan is to make up ground in the breastfeeding after party.