for bean’s sake and some life lessons

23 Sep

Who is ready for FALL!? This girl. I love cold weather. I like big fluffy vinyasa scarves, hoodies, pumpkin EVERYTHING, runs that you aren’t dripping with sweat, walks in the leaves…..I love everything about Fall. I love that soups, stews and baking are now the thing and yummy warm food coating your tummy. Fall is where it’s at in my book.

This week has been amazing, hard, fun, eye opening and crazy all at the same time. I’ve learned a lot of life lessons this week and honestly. I’ve had a GREAT week with the little ones I nanny for and they are the joy of everyday, that’s for sure. I have no qualms about my childcare and cooking abilities! But, it’s those little other things in life that I sometimes am too hard on myself for. Take running, I’ve kind of taken a step back from it so I need to get back at it in full gear for the 15K and then the Disney Half so….basically…get it, girl! It’s amazing how a surgery can change your life. I used to be a eensy weensy teeny little runner and gymnast, now I am trying to get back there after being not able to workout for 6 months due to my surgeries last year. Oh well…. I LOVE running, so it’ll happen!!!

I am reading a new book, that you all should, called DARING GREATLY by Brene Brown. She is amazing. It’s all about vulnerability and how to basically love ourselves and not worry about being vulnerable or too hard on ourselves. This book totally came out at the right time.

With that being said, curling up in bed, with a hot bowl of stewy soup and this amazing book with brownies cooking in the oven….I mean sounds like heaven right!? So here goes, some yummy, gooey almond butter swirl brownies, navy bean, spinach and bacon soup and then kale salad. I wanted to post this kale salad because it is simple and I eat it quite a few times during the week. It’s a great way to get lots of vitamins in and just some yummy veg!

KALE CARROT BEET AND PEA SALAD

Ingredients:

  • 2 cups kale, washed and patted dry with a paper towel
  • beets, however many you’d like (I have about 3)
  • 1 orange
  • 1/2 cup frozen peas
  • 1/4 cup olive oil
  • salt and pepper to taste

This is SUPER easy! In a small bowl, squeeze the juice from your orange, add your olive oil, salt and pepper and wisk to emulsify. Set aside. Take your kale and toss with one tablespoon of the olive oil and orange liquid, set aside. Then, take your frozen peas and run them under hot water until defrosted. Take your shredded carrots from your fridge, or shred your own carrots, about 1-2 carrots will be great. Next, either you can roast your own beets, or buy them, already roasted, peeled and cut from Whole Foods.

To roast your own beets:

Preheat the oven to 400 degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths). Place the cut beets on a baking sheet and toss with the olive oil. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

After this is done, put them in a large bowl and add the orange juice and olive oil vinaigrette you just made. Let them sit and soak up the goodness!

After the beets have cooled, assemble your salad. On a plate, Put down your kale down on the salad plate. Next add your shredded carrots, beets on top of that, then your peas. DEVOUR the goodness!

FUDGY YUMMY GLUTEN FREE BROWNIES WITH A NUT BUTTER SWIRL

  • 1/2 cup almond flour
  • 1/3 cup brown rice flour
  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, or extremely dark chocolate, or super natural bitter chocolate chips
  • 6 tablespoons unsalted butter, cut into chunks
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup apple sauce, unsweetened and not the cinnamon kind
  • 1/2 cup nut butter of choice

Preheat your oven to 325 degrees. Line an 8×8-inch metal baking pan across the bottom and up two opposite sides with parchment paper or spray it with olive oil cooking spray or grease it. I greased my pan with a little coconut oil. You can use whole almonds and add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.

Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the honey and vanilla. Stir in the applesauce. Add the almond and rice flour mixture and stir until moistened, and then mix briskly until really well combined.

NOTE: You can make these without the nut butter. You can add nuts, more chocolate chips, the sky is the limit!

Take your nut butter of choice. I use almond butter or a nut butter that has a bit of sea salt in it. You can find GREAT nut butters with sea salt at Trader Joe’s. That way these aren’t overly sweet. This is a peanut butter and almond butter mixture, but feel free to use just almond butter, cashew butter, peanut butter, sun butter, what have you. Place it in a microwave safe bowl and microwave it for 30 seconds so it gets a little gooey and creamy. Scrape the batter into the prepared pan and spread it evenly. Spoon dollops of the nut butter onto the brownie batter. Using the spoon, swirl the nut butter into the brownies. This is done the easiest by taking the spoon and bring it down the length of the batter, then across and keep doing it until you like the swirl. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool and get your EAT on!

NAVY BEAN AND SPINACH SOUPY STEW

Ingredients:

  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 lb grassfed pork bacon, about 8 slices of thick cut (or regular if you prefer and don’t care about where your meat comes from)
  • fresh savory herb
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • salt and pepper to taste
  • 2 cans organic navy beans
  • 1 can organic black beans
  • 1 quart of homemade chicken bone broth or organic free range chicken broth
  • 2 handfulls of fresh spinach (or KALE!!!!)

Slice and cube your bacon. In a dutch oven, place your bacon in on medium high heat and cook until brown. While the bacon is cooking and browning and smelling lovely, you can cut your veggies. You want to have uniform cuts so that the mirepoix (fancy French word for carrots, celery and onion, the base of LOTS of dishes) can cook together and soften. Add your onions while the bacon is cooking and let them soften in the bacon fat. Add your carrots, celery, chopped savory herb (if you do not have this or can not find it, just use fresh thyme, rosemary, another type of savory tasting herb), dried thyme and the black pepper and cook until the veggies are soft, but that the carrots and celery still have a little crunch.

Drain and rinse your beans. You want to rinse off the starchy liquid that they come canned in. Add your beans and cook for about 2 minutes so the beans are warm. Add your chicken broth and simmer until bubbly. Add your salt and pepper to taste and continue to simmer. With soups I’ve found that adding the salt last, and letting it cook a bit before tasting, helps out a lot. If you add too much salt, there’s no going back. So add a little at a time. Plus, for this recipe, the bacon adds a bit of a salty smokey flavor (DELICIOUS), so you want to hold off on the salt until you’re ready and the flavors have simmered. So basically, add about a 1/2 teaspoon of kosher salt at a time, let it simmer, taste it, then add more if needed.

Take your spinach and put in as much as you want. I used about 2 large handfull, maybe 3. Let is cook down  a bit in the soup. Bowl the soup up and eat nice and hot on a cold blustery day!

You could also add KALE to this. And for those doubting kale, and my love for it. Here’s a great infographic!

http://nutribulletblog.com/all-hail-kale/

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2 Responses to “for bean’s sake and some life lessons”

  1. Kate Galliett September 23, 2012 at 3:26 am #

    Ummm, yum?! So the brownies…the nut butter chocolate combo isn’t too saccharine-sweet like reeses cups I’m assuming?
    So happy for your thought-sharing on your blog-it’s real and relatable-so thanks!!

  2. cupcakebella September 23, 2012 at 3:38 am #

    Surprisingly not, but I forgot to mention, these aren’t super sweet. I used dark chocolate, so I should update that. I didn’t type that right. Also, I used nut butter that has a little sea salt in it, so they aren’t too sweet which is nice!

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