Gluten Free Orange Oat Muffins

Since I royally messed up this recipe a couple months ago, I'd thought I'd give it another go now that I know a little more about gluten free baking. This time I used these ingredients:

• 1/4 cup grape seed oil
• 1/4 cup olive oil
• 1/2 cup almond milk
• 2 tbsp orange carrot juice
• 3 tbsp sugar
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp minced orange peel
• 1 cup almond flour/meal
• 1 cup rolled oats
• 1/4 cup all purpose gluten free baking flour
• 1 tsp baking powder
• 1/3 cup raisins

Original recipe and cooking directions can be found here.

This muffin recipe really is incredible, definitely my favorite. Sorry blueberry almond meal muffins- I love you but you're in second place now.

Mmmmm Baked Tofu

Tonight I tried baking tofu for the first time. And I'm glad to say it turned out great! I could have eaten the whole pan.

The fried rice recipe is super easy. I made some jasmine rice (1 cup uncooked). Then I heated about 1/3 cup frozen peas and carrots in a wok with some sesame oil. Once hot I added the cooked rice, sweet potato (I baked this while the rice was cooking. Just peel, chop, lightly coat in olive oil and sea salt, and bake at 375 for 20 minutes), 2 tsp sesame oil, and 2 tbsp soy sauce to the wok, and heated until well mixed.

For the tofu I followed these directions, except I marinated in hoisin sauce and baked at 375 degrees.

Fitness Goal Update

I realized it's been quite a while since I mentioned my fitness goals and thought I'd give an update. The one I'm closest to reaching is the half marathon, which is on the 21st. It's been a really rough couple months of training due to knee and foot pain. The last time I was able to run was over a week ago so I decided to cross train while I let my foot rest. Cycling, weight training, and yoga have been helping, along with a new pair of badass shoes. Hopefully I'll be good as new in a couple more days and kick that half marathon's ass!

 Isn't Fort Collins pretty?

In May I'll be part of a team riding in a 12 hour mountain bike race. I've always wanted to do one so I'm super excited! Plus, the western part of Colorado has some of the best mountain bike trails I've ever ridden.

As far as rowing, I've been way too preoccupied with my training to even think about it. I still really want to learn, but it might be an adventure for next Summer. And the Dirty Dash isn't until August so I still have plenty of time to register.

On top of my fitness, I'm still working on getting my tummy to a healthy place. I started seeing a dietician and she has helped me tremendously. I'm finally starting to feel good more often than bad, and it's a lot easier to pinpoint the foods that irritate my gut. And through this whole journey, although extremely tough, I have discovered something pretty awesome... I want to become a Wellness Coach. During the past 5 months I have been at rock bottom and also the most inspired. All I want is to be able to help other people feel good and give them the tools they need to live healthy and balanced lives.

Granola Bar Cookies

I'm a big fan of baking with whatever random items I happen to have in my kitchen. That's how this cookie recipe turned into this one! It's yummy AND full of protein and fiber.

Ingredients:

• 1-1/4 cups rolled oats
• 1/4 cup sugar (I used 1/8 cup white and 1/8 cup brown this time)
• 1/4 cup creamy peanut butter
• 1/2 tsp baking powder
• 1 egg
• 1/2 tsp vanilla
• 2 tbsp butter, softened
• 2 tbsp raisins
• 2 tbsp pumpkin seeds
• 2 tbsp chocolate chips

Preheat oven to 350 degrees and grease a cookie sheet. Combine all ingredients well. Place "dough" on cookie sheet (make whatever size cookies you want). Bake for about 12 minutes. Cool and enjoy!

Low FODMAP Quinoa Chili

Recipe heavily adapted from MyRecipes
Ingredients:

• 4 tsp grapeseed oil (or olive oil)
• 1/2 a red or orange pepper, chopped
• 1 zucchini, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp garlic salt (if garlic is not tolerated use 1/2 tsp salt and 1/2 tsp pepper)
• 1/2 cup water
• 1 cup vegetable juice
• 1/3 cup uncooked quinoa, rinsed
• 1 can (14.5 ounces) fire roasted diced tomatoes
• 1 can whole kernel corn, drained (not the sweet or creamed kind)
• 1 can pinto beans, drained and rinsed
• 1 can (4 ounces) fire roasted diced green chilis

In a large pot, sautee zucchini and pepper in grapeseed oil. Once veggies are tender (about 4 mins) add in chili powder, cumin, paprika, and garlic salt and mix well. Add in the rest of the ingredients and bring to a boil, then simmer until quinoa is cooked. It's that easy!

Peanut Butter Chocolate Chip Cookies

My husband had a sweet tooth tonight, so I decided to make some quick and easy gluten free peanut butter cookies. I tried out this recipe from Delicious As It Looks. I didn't have any kisses, so I just used chocolate chips. They turned out really good and pretty dense. Tip: they get crispier on the edges as they cool. Wait to eat them if you can!

Ingredients:

• 1 cup creamy peanut butter
• 1 cup sugar
• 1 egg
• 1/4 cup chocolate chips

Preheat oven to 350 degrees. Combine peanut butter, sugar, egg, and chocolate chips. Roll into little balls and place on ungreased cookie sheet. Bake for about 10 minutes.

Hearty Granola

I just spent my afternoon running 8 miles (half marathon is in only 5 more weeks!), and now I'm in the mood to make some healthy food! About to start some quinoa chili while my granola is in the oven. Will post that recipe next, but here is a FODMAP free twist on my favorite granola recipe, which can be found here.

Ingredients:

• 1-1/2 cup gluten free rolled oats
• 1/4 cup pumpkin seeds
• 1/4 cup chopped raw pecans
• 1/4 cup raisins
• 4 tbsp creamy peanut butter
• 3 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp vanilla

Preheat oven to 325 degrees and grease baking sheet. In a large bowl mix together peanut butter, maple syrup, cinnamon, and vanilla. Once well combined add in all dry ingredients and coat well. Spread across baking sheet and bake for 8 minutes. Toss granola and bake for another 8 minutes or until lightly browned. Granola will continue to harden as it cools.