Last minute Mother’s Day brunch ideas

Blueberry coconut french toast

Are you frantically searching the internet for some healthy recipes to make for brunch tomorrow?

Lemon Chia Seed Poundcake

Take your hand off that mouse and look no further!

Apple Clafoutis

Check out some of these favorites previously featured on Scientifically Delicious, which are sure to please your Mom!

Paleo breakfast sandwich

Breakfast/Brunch recipes:

Gluten-free Blueberry Coconut french toast casserole

Coconut flour Everything bagels

Banana POWER bread

Chocolate zucchini bread

Berry egg soufflé

Sugar/grain-free apple clafoutis

Egg, Parmesan and Oregano breakfast sandwich

Lemon Chia Seed Poundcake

Cranberry orange muffins

Raspberry mocha muffins

Cranberry Orange Muffins

SPIbelt giveaway and Half-Marathon recap

We finished!! As you may have read on here, my sisters and I have been training for the Pittsburgh Half-Marathon, which was held this past Sunday. Going into this race, I was more than just a little nervous, especially since the most I had ever run was probably 4-5 miles. However, after watching Sarah run the full marathon last year I was truly inspired to push myself to the limit and see what my body is capable of.

All smiles after 13.1!

Running a half-marathon has always been on my bucket list, but I was always afraid to commit because I wasn’t 100% sure that I would  stick with the training and be able to finish. Over the past few months, however, my training has taught me several important lessons. 1) Your body gets tougher! At the beginning of my training plan, 3 miles seemed like forever, and then I went through a period where my 5-6 mile runs were killing my legs and then finally…everything started to click. I found myself feeling much stronger and confidant on intermediate length runs and able to push myself through the 10-11 miles runs. This evolution takes time, but it will happen. Trust in the process. 2) Running=confidence! There is something so wonderful about setting out on a 10 mile run and knowing that you won’t be stuck on the side of the road calling your boyfriend to pick you up and take you home (while ordering a pizza on the way). Having faith and being proud of your body is a beautiful thing and it eeks into many other aspects of your life (sticking to that nutrition plan, not crying in dressing room while trying on jeans, etc). 3) Support systems are everywhere! I received so much motivational support from friends and family, whether it was asking about my training, donating to my cause or sending positive vibes my way- it was amazing!

Some wonderful, truly supportive new friends!

So…what now? Well, I can honestly say that it will be nice to take a break from 2 hour long Saturday runs for awhile, but I have definitely caught the running bug. I LOVE that because of this, a 3 mile run no longer seems that long and a 6 mile run is actually FUN on a beautiful, sunny day.  I’m starting to look for a fall half to train for, and while my goal for Pittsburgh’s half was to finish…now, I have to improve my time. I’m looking forward to sharing with you some switches in my training and nutrition plan.

At this point you may be saying to yourself, “OK, yeah, yeah that’s great Nikki, but didn’t you mention something about a GIVEAWAY?!?!?!!?”

SPIbelt Giveaway

So, on to the best part! You have all heard me gush about my SPIbelt in previous posts and now I want to offer you the chance to win your very own. These belts have an adjustable waist band and will expand to fit all your equipment (energy gels, kleenex, iphone, keys, etc), while still fitting snug against your body (for reference, you can see mine in the photos above…I was made fun of for wearing it so high-boo)!

In order to qualify for this giveaway, please do the following (if you are already following/liked my FB- then it’s all good):

1) Follow my blog either on Twitter @SciDelish OR by signing up to receive posts by email (Click “Follow” button on the right side of page)

2) ”Like” my Facebook page

3) Leave a comment on this post with your favorite workout song

This giveaway will close on May 15, 2013 and the winner will be notified via email so that I can get you shipping info.

Questions? Send me an email or leave a comment. GOOD LUCK!

Brunch, babies and blueberries…

Gluten-free Blueberry Coconut French Toast Casserole                       Thanks to Becky for such great camera work

This past Saturday I attended a surprise baby shower for a good friend back in Pittsburgh. This is her second baby, so we decided to meet for a low-key brunch and “sprinkle” her with some extra love and TLC. Since many different diets are followed within the group (gluten-free, semi-raw, low-carb, paleo), we decided on a simple menu that would meet most dietary restrictions, including; fruit salsa with cinnamon tortillas, veggie platter with low-fat spinach dip, blueberry smoothies and the recipe for today, Gluten-free Blueberry Coconut French Toast Casserole. I even made some pretty almond flour shortbread cookies to take home as favors (recipe link at the end). It was such a nice afternoon, complete with gorgeous weather, wonderful friends and good food!

Showering Mandy for her baby to be…

French toast is such an easy brunch item to make, plus adding new flavor combinations is as simple as picking up some fresh fruit from the market! For this recipe, I looked at several blogs, then decided to cross my fingers and go with my gut- fortunately, it turned out better than expected! The coconut milk gives a subtle sweet flavor and pairs extremely well with the fresh blueberries. For this recipe, I used a store-bought loaf of gluten-free bread, since I didn’t have enough time to prepare a loaf of Paleo Sandwich Bread. However, you should feel free to use whichever type of bread you prefer. Also, I chose blueberries, since we were sticking to a blue theme, but I have a sneaky suspicion that ANY fruit would work well in this recipe. I recommend going with what is in season/sale or pick up a frozen bag of your favorite fruit mix the next time you’re at the store so you have it for later.

I am headed back to Boston today…ready to see SB and Patches, but keep your eyes peeled later on this week for an update on how my half-marathon went AND a special GIVE AWAY!!!!

I hope you enjoy this variation of a classic brunch favorite!

Blueberry Coconut French Toast Casserole

Reagents:

• 1 loaf of gluten-free/grain-free bread
• 1 can of full fat coconut milk
• 1 container of fresh blueberries, rinsed and de-stemmed
• 1/4 cup maple syrup
• 5-6 cage free eggs
• 1 tsp cinnamon, plus more for dusting on top
• 1 tsp vanilla
• 2 tbsp grass fed butter (or oil of your preference), melted

Protocol:

• Preheat oven to 375ºF
• Cut the loaf of bread into cubes, if your loaf is very soft, let it sit out for awhile 
• Into a blender or bowl combine coconut milk, maple syrup, eggs, cinnamon and vanilla, blend until frothy
• Place the bread cubes into a greased 9X9-inch pan (I used a disposable foil pan for easy transportation and cleanup)
• Pour the egg mixture on top and make sure all bread is covered
• Drop blueberries onto the blueberries can push them down so they make it into the lower bread layers
• Cover the pan with foil and let sit overnight if convenient, or at least a few hours so that the bread becomes saturated with the coconut/egg liquid
• Place in oven and cook for 45 min
• Remove, foil, brush top with melted butter and place back in oven for 15 minutes or until the tops of the bread cubes are browned and the casserole seems firm
• This dish is already pretty sweet so it can be served alone or with an extra splash of maple syrup (a dollop of whipped cream/coconut might also be nice!)

**Interested in those gluten/grain-free shortbread cookies I show in the pic collage? Try this link. I went with shortbread cookie recipe #1. I used normal maple syrup vs sugar-free + stevia. Also, I purchased a store bought 100% fruit blueberry preserve to put in the middle, but next time I’d like to try experimenting with fresh fruit and honey. This recipe can be hard to work with as it warms up, so be sure to keep it in the freezer for at least 30 min before attempting to roll out.

Chocolate zucchini cake

This week I’m posting to you from my parent’s house in Pittsburgh, PA. My schedule has been jam packed with so many things. I have already attended one of my best friend’s weddings, visited with family, running hills in prep for the upcoming half-marathon AND have been working on some new recipes, like this chocolate zucchini cake.

Chocolate zucchini cake

I found this recipe while scoping out some new paleo blogs (one of my favorite past times), called Feed the Manimals. This recipe utilizes a classic secret ingredient, zucchini, which is known to add major moistness when used in baking. PLUS, like my squash brownies, this is a great way to sneak a serving of veggies into your dessert.

Here are 5 important reasons why you should be eating more zucchini:

1) Zucchini is high in fiber, which aids in digestion, lowers blood sugar (which helps in dessert recipes) and can help lower cholesterol by increasing bile acid production in the liver.

2) Zucchini is high in Vitamins A and C, which are great anti-oxidants and anti-inflammatory agents, two properties known to play a role in cancer prevention.

3) Certain phytonutrients found in zucchini have been shown to reduce benign prostatic hypertrophy (enlarged prostate0, which can hamper urination and sexual function.

4) Zucchini is high in both potassium and magnesium, which can aid in lowering blood pressure and reduce the risk of stroke and heart attack.

5) One cup of zucchini contains 19% of a trace mineral called manganese, which performs multiple functions in the body. Including: 1) participates in sex hormone production, 2) catalyzes the break down of protein and carbs, 3) increases the level of superoxide dismutase, which prevents mitochondrial oxidative stress and 4) is essential for proline production, an essential component of collagen and therefore, a proponent of health skin.

Thanks to Feed the Manimals for great inspiration!

Reagents:

• 2 medium zucchini, shredded (~ 2 cups)
• 2 eggs
• 3/4 cup almond butter
• 1/3 cup raw honey
• 1/4 cup baking cocoa or raw cacao powder
• 2 tbsp coconut flour
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt

Protocol:

• Preheat oven to 350F
• Shred zucchini using either a food processor attachment or hand shredder and drain excess water using a strainer
• Combine dry ingredients in a separate bowl
• To the dry ingredients, add the shredded zucchini, eggs, almond butter honey and vanilla extract
• Stir until well combined
• Pour into a greased  loaf pan, I used 2-mini loaf pans
• Cook for 30-35 minutes or until inserted knife comes out clean

These mini loaf pans makes it easy to share!

Source for zucchini health benefits

How to substitute with coconut flour…

Since there have been quite a few recipes on Scientifically Delicious lately that use coconut flour, I wanted to share this wonderful conversion chart from Gygi’s blog to aid in your own experimentation. Coconut flour can be a little tricky since it requires more liquid than normal flours (remember how many eggs we used in those Green Tea coconut flour cupcakes?). To account for this, the liquid and/or egg amounts should be adjusted. Another idea is to combine coconut flours with other gluten-free flours (such as almond) to create your final product.

Crazy for coconut?

Check out these other recipes from Scientifically Delicious:

“Everything” bagels

Green Tea cupcakes and coconut icing

Squash Dark Chocolate brownies

Parmesan Oregano Biscuits

Lemon Chia Seed Poundcake

Original image can be found here.

Gluten-fee, coconut flour “Everything” bagels

I miss bagels. There, I said it.

Since cutting out grains, I sometimes find myself drooling as I walk past a Bruegger’s, just thinking about my favorite bagel. While some people reach for the cinnamon- sugar or asiago cheese, for me it has always been the “Everything”. The savory combination of flavors really wakes up your taste buds and when paired with cream cheese or a runny egg creates the perfect breakfast (good enough to make up for the dragon breath and poppy seed-studded smile you will wear for hours after). So, with this challenge in mind, I set out to find a gluten-free recipe that would recreate  the flavorful masterpiece that is the “Everything” bagel.

Coconut flour “Everything” bagels- looks pretty close, right?

Did I find such a recipe, you ask? Well, yes and no.

Will these bagels be crispy, soft and chewy all at the same time? Unfortunately, no. In my opinion, that magical consistency can really only be achieved by using traditional flour and yeast. However, the recipe I am sharing with you today will produce a baked good with flavors that are immediately reminiscent of an “Everything” bagel. It toasts well and is quite wonderful when paired with a schmear of cream cheese…although be prepared, it will crumble more easily than a traditional bagel. Surprisingly, the best part of this recipe is the “toppings”. I used a combination of sesame and poppy seeds, minced dried onion flakes and the real star: Hawaiian Black Lava Sea Salt. I bought some of this from the Spice House around Christmas time when I was working on  making some homemade flavored salts for gifts. This was my first time using the salt in a dish and it provided a delicious crunch and wonderful burst of flavor.

Served with a schmear…would also work well with some almond butter for a nice salty/sweet snack!

I always get asked, “Why coconut flour”? With the rising reports of how gluten can cause inflammatory responses within the body, many people have turned to alternative grain sources such as coconut flour. Coconut flour is a great source of gluten-free protein and is rich in fiber (2X more than normal flour), which can help to maintain normal blood sugar levels. By substituting coconut flour for normal wheat flour you are reducing your gluten and carb intake and increasing the amount of fiber per serving…a pretty good combo if you ask me! One thing to mention though- is that for some people extra fiber can cause bloating, so be sure to drink lots of water…another health plus!

In my experience, I find coconut flour tends to work best in sweeter recipes, but I think it also works well here. I would love to try using almond flour here as well. Let me know if you make any successful substitutions!

Coconut flour “Everything” bagels 

Recipe adapted from “20 Incredible Coconut Flour Recipes” by Marissa Paine

Reagents:

• 1 cup coconut flour, sifted
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 1/2 tsp sea salt
• 4 eggs*
• 1/4 cup butter, melted
• 4 tbs milk, plus about 1/4 cup more
• Toppings: sesame seeds, poppy seeds, dried onion flakes and fancy larger flaked salt…pictured above is Hawaiian Black Lava Sea Salt

Ingredient notes:

• *The original recipe called for 2 eggs + 1/2 cup Chia Seed Egg Replacer, which can be made by combining 2 tbsp chia seeds + 6 tbsp cold water and allowed to sit for 10-15 minutes until a gel is created. For simplicity, I just used 4 eggs, but I’m thinking about trying this next time to see how it changes the dough consistency and whether it makes a more chewy end product.
• Xanthan gum is a thickening agent that is often used in gluten-free baking to help create a more dough-like consistency. Be aware that it can be made from corn, wheat or soy- so check out your product beforehand if you have allergies. I was able to purchase a Bob’s Red Mill product at my local Whole Foods. A little goes along way here- so be sure to measure correctly!

Bagel batter

Protocol:

• Preheat oven to 400ºF
• Grease a donut pan
• In a small bowl combine all the dried ingredients
• In a separate bowl, whisk the eggs, butter and 4 tbs of milk (careful not to cook the eggs in the melted butter)
• Slowly add the dry ingredients to the wet and stir well
• Add the extra milk a little at a time until all of the dry ingredients have been combined, the mixture will be quite sticky
• The 1/4 cup of extra milk is an approximate, coconut flour requires a lot of liquid so just add a little at a time until you feel everything is combined and the consistency will be easy enough to work with
• Press the bagel dough into the donut pan, it will be too sticky/clumpy to pour
• Sprinkle your toppings on top and press down lightly so they stick
• Bake for 15 minutes or until golden brown
• Recipe makes about 8 small bagels

Want to check out more coconut flour recipes? You can find at least 19 more in this awesome cookbook, including Lemon Cream Cheese Shortbread and Thai Corn Cakes.

Let me share my thoughts…

Hi all. Boston has been a very somber place since Monday. One pretty amazing thing that I have noticed however, is how runners from all over the world are uniting as a support system for those affected. While the bombings were an example of how scary our world can be, it is important to remember to look for signs of strength and resilience, which can always be found during times of tragedy. Throughout Boston, and likely in your home town as well, you see people wearing shades of blue or old running shirts to demonstrate their support. The local hospitals are teeming with volunteers wishing to donate blood/platelets and throughout our communities, inter-faith ceremonies are being held in honor of those who lost their lives this past Monday.

Image credit: Gretchen Ertl for The New York Times

I thought a lot about the runners who participated this year. I wondered how they were feeling…scared, confused and likely disappointed if they weren’t allowed to finish.   Such a range of emotions to process, which will likely stick with them for some time, potentially marring what was suppose to be such a momentous occasion in their lives.

But runners are tough.

They have to be or else they wouldn’t get their butts out of bed on a Sat morning to run for two hours in the rain. During my recent training, I’ve realized that long distance running is not only a great source of cardio but also a great exercise in life. It is an event that requires great preparation, goal-setting, dedication and endurance. Each of these characteristics are required to stick with this type of training but are also likely to be essential for any type of success whether it be career-related, parenthood, etc.

I have also learned that fundraising for such an event can be a pretty large task in itself (but such an important task!). And to help in this department, I have been hosting a bake sale at work to fundraise for the Mario Lemieux Foundation. My co-workers have been so encouraging and willing to help out. Since many of the treats were met with smiles (and even second or thirds!) I wanted to share with you all some of the recipes I’ve tried.

This was long winded, but like running, baking and blogging is also something I turn to when I need some time to process things I don’t understand or think through big problems. I hope you will try out some of these recipes and keep your thoughts and prayers with those that are in need, whether based in Boston or beyond.

Want to help? Check out this site for several ways to volunteer for the Boston Marathon relief effort.

Detoxinista’s Grain-Free Pumpkin Bars

This is a light and fluffy dessert that pairs exceptionally well with the maple glaze that she links to. While this recipe may be a classically “fall” type dish due to it’s spice profile, I think the light springy texture makes it a beautiful dessert to serve in the spring or summer as well, especially if paired with a coconut/almond ice cream. I highly recommend you check these out.

Civilized Caveman’s Coconut Apple Cookies

Sometimes, a lightly sweetened cookie makes the very best snack, especially if you are planning to indulge on more than one in a sitting. I made this recipe with the following substitutions: 1) decided to go with Granny Smith Apples, 2) used purchased almond flour vs making my own, 3) added a bit of ginger and cloves to the spice mixture and 4) since Granny Smith’s can be a little on the tart side I finished off these cookies with a fine drizzle of coconut manna. The coconut manna hardens into a kind of icing/glaze and provides a nice extra hint of sweetness. If you are a raisin or cranberry person, I think the addition of these dried fruits would also be a nice accompaniment.

Scientifically Delicious’: Paleo Chocolate Chip Cookies and Squash Brownies

These both were met with large amounts of success! I think people always are surprised by how much they enjoy the light fluffy texture of these cookies and how by reducing the overall sweetness in the recipe you really allow the dark chocolate chips to become the true star. The brownies were also a big hit and I’ve made them several times now to share. Some substitutions were: I haven’t been making butternut squash as much in the recent months and therefore, didn’t have any purre. INSTEAD, I use the same recipe but substitute in 1 whole ripe avocado in place of the oil and butternut squash and what you end up with is a nice fudgey brownie. These were taken to the next level by adding a simple dark chocolate ganache topping. For an 8X8 pan of brownies you can halve that ganache recipe and still get a nice thick layer of fudgey icing.

Image credits:

http://thelede.blogs.nytimes.com/2013/04/16/live-updates-in-the-aftermath-of-the-boston-marathon-explosions/

http://detoxinista.com/2012/09/grain-free-pumpkin-bars/