Brown Rice and Lentil Curry Salad

It must be the fact that I'm lactating, because never in my life have I been craving brown rice and lentils like I am right now. I created this salad a few weeks ago and have made it at least three times already, enjoying it for days on end. It just hits the spot, every time.

(My baby must like me eating it too, because he is just such a good baby.)


I think our bodies have a way of telling us what to eat by our cravings. And this particular craving is so darn healthy that I have no problem indulging (well, it feels like indulging to me) in it at each whim. Thanks to the lentils, it is full of protein, another thing that both pregnant and lactating women need in abundance in this stage of life.

Brown Rice and Lentil Curry Salad


1 cup long grain brown rice, uncooked
1 cup brown or green lentils, uncooked
4 cups water or chicken stock
1 medium or 1/2 large butternut squash
2 tablespoons extra virgin olive oil
2 cups lightly packed spinach
1/2 cup raisins
3/4 cup curry vinaigrette

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Peel and cube butternut squash into bite size pieces. Place on prepared baking sheet and drizzle with olive oil. Roast in the oven for approximately 30-40 minutes, until fork tender.

In two separate medium sized saucepans, heat 2 cups of water or stock in each. Add brown rice to one pan and lentils to the other. Bring both to a bowl, then reduce heat to low and cover. Cook the brown rice for approximately 40 minutes, until all liquid is absorbed. Cook the lentils for approximately 25-30 minutes (ok if not all the liquid is absorbed).

Drain lentils and place in a large bowl. Add cooked brown rice, roasted squash, spinach, and raisins to lentils. Pour vinaigrette over brown rice mixture and stir to combine.

Enjoy right away warm or refrigerate and enjoy cold.

Pumpkin Cornbread

I've been on a blogging break lately. My world has been a bit crazy, as it turns out. In the last month, I've had my third child and moved into a new house (in that order). My dear parents and friends have been so supportive of me and my family during this time, providing us with lots of healthy, gluten free meals. I've been craving a lot of soup lately, and as it turns out, soup is a great meal to make for the new mom, especially one with a gluten sensitivity. (Check out Ali's post on nourishing the new mom for ideas on the perfect foods to feed moms during this phase of life.)

With all of these soups, stews, and chilis we've been eating lately, it's nice to have something "bready" to go along with them, so the other day I found a few minutes between nursing my newborn and chasing my toddler around the house to make this cornbread. The original recipe is one from Ali of the Whole Life Nutrition Kitchen; I adapted proportions and made a few ingredient substitutions to fit what I had on hand in my pantry.

Overall, this is an excellent cornbread, getting rave reviews from my husband and four year old (in fact, I was told that it was "scrumptious" at dinner last night). And it is really easy to make, which is what I need right now during this postpartum season of life.

Pumpkin Cornbread

Dry ingredients:
1 1/4 cup cornmeal
1/2 cup quinoa flour
1/2 cup sweet brown rice flour
1 tablespoon baking powder
pinch salt

Wet ingredients:
2 eggs
3/4 cup almond milk
3/4 cup pumpkin puree (I used a puree from a roasted pumpkin pie pumpkin, but you could use canned pumpkin if that's all you have)
1/4 cup agave
1/4 cup coconut oil, liquified

Preheat oven to 350 degrees. Grease an 8x8 inch baking dish with coconut oil.

Mix dry ingredients in a medium size bowl. In a separate bowl, whisk eggs through coconut oil until smooth. Add wet ingredients to dry and mix until just combined.

Pour batter into prepared baking dish and bake for 35-40 minutes, until a toothpick inserted comes out clean.

Baby News

My husband and I welcomed with love our new baby, Cole Christian, into the world on Tuesday, November 22, 2011. He was born at home (planned home birth) with the help of two amazing midwifes, Kate Saumweber-Hogan and Melanie Gray. I am so in love with this new little miracle, my third son. I thank God that he is healthy and perfect.

Pumpkin Granola (gluten free)

I'm a sucker for anything pumpkin right now. And anything snackie. I decided to combine these two elements in my latest kitchen creation for a granola full of the flavors of fall. Perfect for breakfast or snacks, this addictive granola will have you giddy at the first bite (at least this is the reaction I got from my kids).

Although oats themselves have quite a bit of protein and fiber, I always like to up the ante of these super important nutritional aspects by adding in some nuts and seeds. I also like the use of maple syrup in here verses agave, as maple syrup combines so well with the pumpkin flavor. Of course, if you don't have any maple syrup on hand, agave would be a suitable substitute. A note about maple syrup: always make sure you buy 100% real maple syrup, and don't be afraid to buy Grade B- it's cheaper and I think it has a better flavor.

And I'm happy to report that Trader Joe's now carries a 2 lb. bag of certified gluten free oats for only $3.98! This saves a bit over the Bob's Red Mill brand of certified gluten free oats, ranging from $5.25 to $6.75 per 2 lb. bag. This is great news for a frugal gal like me.

Pumpkin Granola

Dry ingredients:
4 cups gluten free rolled oats
1/2 cup chopped almonds
1/2 cup pumpkin and/or sunflower seeds (or a combo of both)
1/2 cup Xylosweet (xylitol) or coconut palm sugar
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup shredded coconut
1 tablespoon chia and/or flax seeds
pinch salt
1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger)

Wet ingredients:
3/4 cup pumpkin puree
1/4 cup maple syrup
2 tablespoons coconut oil, liquified
1 teaspoon vanilla extract
10 drops liquid stevia

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

Combine dry ingredients in a large bowl and stir to combine. Combine wet ingredients in a smaller bowl and whisk to combine. Add wet ingredients to dry and, using a large spatula, stir a few times to make sure all dry ingredients are evenly coated.

Pour granola evenly between the two prepared baking sheets and, using the spatula, spread granola out to a single layer on each baking sheet.

Bake for 20 minutes. Stir granola. Bake for an additional 20 minutes. Eat immediately or let cool on wire racks until completely cooled (at least an hour) before storing in an airtight container.

Beef and Pumpkin Pasta Bake (gluten free)

The time has come for comfort foods. I'm craving soups and hearty one pot dishes a lot these days. This afternoon as I sat down to figure out what I was going to make for dinner, I had no particular ideas in mind, other than something quick and comforting and satisfying... a pasta bake idea started to percolate. Digging around in the fridge and pantry, I started pulling out ingredients, hoping to make some sort of sense of them all.

This is what came of it. It actually reminded me a lot of the Hamburger Helper's of my childhood past. A dish so great, everyone gobbled it up in a hurry. My almost two year old kept asking for, "Mooaaar" with his cute sign language hand motions.

I love that it has pumpkin in it, helping us to savor the flavors of fall. But yet it does not have an overtly "pumpkin" taste. Rather it just adds some rich creaminess and color, and is also a great way to add extra nutrients and "sneak" in veggies that kids don't really know are in there. (This is a handy tool these days as my youngest child refuses to eat vegetables... a constant source of frustration for me!) Hopefully soon he will learn to love his vegetables as his older brother does, and in the meantime, recipes like this one are lifesavers for mom's with a child like mine.


Beef and Pumpkin Pasta Bake

8 oz. brown rice penne
1 tablespoon coconut oil
1 medium onion
5 cloves garlic
1 pound grass fed ground beef
1 14 oz. can diced tomatoes
1 cup pumpkin puree
5 oz. cream cheese
1 teaspoon dried thyme
salt, pepper
3/4 cup shredded mozzarella or cheddar cheese

Cook penne in a pot of gentle boiling water for 8-10 minutes. Drain.

Preheat oven to 375 degrees and coat a 9x13 inch pan lightly with coconut oil cooking spray.

Meanwhile, heat coconut oil in a large saucepan over medium heat. Chop onion and garlic and add to pan. Cook for 3-4 minutes, until translucent. Add beef and crumble as you cook until beef is browned. Add tomatoes, pumpkin, cream cheese, thyme, salt, and pepper. Stir and cook until cream cheese is melted. Add cooked penne and stir.

Pour into prepared pan. Top with shredded cheese. Bake for 10 minutes, until cheese in melted.

Pumpkin Bread (gluten, sugar, and dairy free)

We are overloaded with pumpkins right now: some from our CSA and some from the pumpkin patch. It seems we just couldn't resist stocking up on these lovely vegetables. Last week, I roasted a pumpkin and had the puree sitting in the fridge, waiting to be baked into something delicious.

I began scouring the internet for a gluten free pumpkin bread recipe but was unable to find one that fit the criteria of my gluten free pantry staples. I was also shocked at how much sugar the recipes I found called for: 1- 2 cups in some cases for one loaf of bread! Yikes! Needless to say, I was anxious to try my hand at my own recipe, one using a lot less sweetener (and a sugar free one at that) as well as incorporating some extra protein in for this pregnant body.

In this recipe, I state using a pumpkin puree, but to be honest, my pumpkin wasn't completely pureed... I actually used the flesh of the cooked pumpkin in the consistency it was when I scooped it out of the shell- a bit chunky. I thought at first that maybe this would impact the taste, but not at all. In fact, it gave the bread an almost rustic feel, where I noted a few chunks of cooked pumpkin in each slice. So wether you used pumpkin puree (from a can or fresh) or cooked pumpkin right out of the shell, either way will deliver a wonderfully moist pumpkin bread.

Pumpkin Bread (gluten, sugar, and dairy free)

Dry ingredients:
1 cup Bob's Red Mill GF All Purpose Baking Flour (or use 3/4 cup brown rice or sorghum flour + 1/4 cup arrowroot or tapioca powder)
1/2 cup almond flour
3/4 cup Xylosweet (xylitol) + 1/2 teaspoon powdered stevia
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
3 teaspoons pumpkin pie spice (or 1 teaspoon each cinnamon, nutmeg, and cloves)
pinch salt

Wet ingredients:
2 eggs
1/2 cup extra virgin olive oil (EVOO)
1/4 cup water
1 cup pumpkin puree (either fresh or canned)

Preheat oven to 350 degrees. Lightly spray a bread loaf pan (I used an 8x8 size) with coconut spray.

In a large bowl, combine all dry ingredients and stir to combine. In a separate bowl, whisk eggs, then add EVOO, water, and pumpkin and whisk again until fully incorporated. Add wet ingredients to dry and stir a few times until batter is completely mixed.

Pour into prepared baking pan and bake for 60-65 minutes, until a toothpick inserted in the middle comes out clean. Let cool in pan on a wire rack for 20-30 minutes before removing and slicing.

Chocolate Chia Pudding

I've been craving protein a lot lately. I think this is common with pregnancy, as I'm also told that protein is super important during pregnancy in general. I've had to get creative with my protein sources lately, as my appetite has been a little unpredictable. This pudding is packed with protein sources, thanks to the chia seeds, kefir, and almond butter. It's highly nutritious, has no added sugar, and fills you up for hours.

Chia seeds are so unique. I discovered them in my raw food days and have been a fan ever since. They are full of Omega-3's, protein, and fiber- for a triple packed nutritious punch. They also help stabilize blood sugar levels and are naturally gluten free. They can be used in all sorts of ways, such as add-ins for granola or smoothies, toppings for salads or soups, or my favorite way shown in this recipe: to make pudding. This tiny seed, when added to liquids and let set for several hours, becomes gel-like and thickens the liquid like crazy.

And so my craving for protein has led me to experimenting with this pudding for over a week now, each time experimenting with different proportions to get it "just right." Today I landed on it. I hope you enjoy this as much as I do. (Please note: you will probably want to double this recipe so that you have lots of pudding left over for quick breakfasts or snacks. It will keep for at least three days in the fridge.)


Chocolate Chia Pudding

1/4 cup chia seeds
1/4 cup plain kefir or yogurt
1 banana
2 tablespoons cocoa powder
2 tablespoons almond butter
1 teaspoon vanilla extract
10 drops liquid stevia
1/2 cup ice cubes
1 cup water

Place all ingredients in the order listed into Vitamix or high powered blender. Blend on high for about 30 seconds. Enjoy right away or refrigerate for several hours or overnight to allow the chia seeds to expand and become gluey, making the pudding really thick.

Speaking of pregnancy, I'm almost into my 32nd week now, and starting to feel that "bigness" that comes with the third trimester. And we are still waiting to move into our new house, so Lord help me that I don't have to have my home birth at my parent's house!

Cinnamon Caramel Apple Dip

New addiction alert!!! Raw caramel apple dip for all of those wonderfully tart and sweet apples in season right now. Funny thing is, the ingredients in this recipe resemble nothing of the typical caramel dip you find in stores, which are full of sugar and nothing else (and often times it's not even real sugar). This recipe, however, is actually good for you. Who knew that you could eat your caramel apple dip and get your protein too? Well, this is proof that you can (thanks to my friend the cashew).

I found this recipe on one of my favorite blogger's site, The Whole Life Nutrition Kitchen. Ali posted it about a year ago, and I've been waiting in anticipation for apple season this year to make it. It is divine, to say the least. Creamy, smooth, sweet... the apple's perfect dipping companion. I changed Ali's recipe up slightly: adding cinnamon, decreasing the amount of maple syrup and adding in a few drops of liquid stevia instead. I also found that I need to use the date soaking water to get this dip to the perfect creamy consistency.

My favorite way to inhale (I mean... enjoy this) is with sliced, raw apples, but it is also delicious as a dip for crackers, pears, or carrots, or as a spread for bread or icing for cinnamon roles. Or maybe you'll just want to eat it plain, right from the spoon!

Just to let you know how good it is, I've already made five batches of this in two weeks. :)


Cinnamon Caramel Apple Dip

1 cup raw cashews
1 cup dates
2-3 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
5 drops liquid stevia
pinch salt

Soak cashews in water for 2-3 hours. Soak dates separately in about 1 cup of water for 2- 3 hours (save date soaking water).

Drain cashews and put in a Vitamix or high powered blender. Remove dates from soaking water and add to cashews, along with remaining ingredients. Turn blender on low speed and slowly increase speed as ingredients come together to form a smooth consistency, adding a few tablespoons of date soaking water at a time to keep mixture flowing smoothly. Once it is flowing, run the Vitamix on high for 10 or so seconds.