Breakfast Kimchi Fried Rice

This past weekend, we had a little adventure. We spent a magical day in the mountains enjoying the stunning colors, fresh air, and some peace and quiet. Well, as much peace and quiet as possible with a 3 year old and an 8 month old in tow. Down near Denver, it was a miserable 90-ish degrees, which made me even more thankful to be in the cooler mountain air. Somehow, this state is missing the memo that fall has begun. Here's hoping things change soon, because this cold-weather-lover is READY!

Until the weather decides to concede and let go of summer, at least we know there is an escape merely an hour and a half away from our house. Caribou Ranch Open Space was the perfect spot to take an easy hike with the kiddos after browsing around the Boulder Farmer's Market and driving through the tiny town of Nederland. The whole experience made me realize we don't do nearly enough adventuring. When we lived in Japan, we were on a constant high because everything felt new. It's been a struggle reclaiming that feeling since returning to the U.S. but this little excursion was a step in the right direction.

By Sunday night, we were all exhausted and in need of some comfort food so I fired up the rice cooker and took out some Japanese curry from the freezer. It was a simple meal and, just like we did in Japan, we made extra rice. We rarely know what it will be used for, but it always turns into something delicious. This time around, the leftover rice became my breakfast in the form of Breakfast Kimchi Fried Rice. I'm calling it 'breakfast' because I added bacon and topped it with a fried egg, but in reality it can be used at any and all meals.

There are few things in life that can't be made better by fresh air, gorgeous views, and a bowl full of rice. This morning, as I made this for breakfast, I thought about how wonderful it was watching Riley run on the mountain trails, pretending to be the Lorax, while Braden gazed at bright yellow aspen leaves against the bright blue sky. As I fried my egg in sesame oil, I remembered walking through our neighborhood in Japan at dinner time, smelling that exact nutty scent from the streets. As the bacon sizzled in the pan, I recalled the woody, sweet smell of the sap from the Ponderosa pines. And as I took the first, spicy bite of the Kimchi fried rice, I realized how much I rely on food to bring me to all of my favorite places. That simple bowl was not only helping me begin my day with a full stomach, it was helping me bring those little pieces of my past back into focus alongside my present. .

Breakfast Kimchi Fried Rice

Makes 1 serving

• 2 teaspoons toasted sesame oil
• 1 egg
• 1 slice of applewood smoked bacon, chopped
• 1/2 cup cooked white rice, preferably day-old and cold
• 2 tablespoons chopped kimchi
• 1 small scallion, sliced diagonally

1. Heat the sesame oil over medium heat in a large skillet.
2. Add the egg and fry until the edges begin to crisp and turn golden. Cover the skillet and reduce the heat to low. Continue to cook the egg until the white is set and the yolk is still runny. Place the egg on a paper towel-lined plate and set aside.
3. Return the heat under the skillet to medium and add the bacon. Cook until golden and crisp. Remove all but 1 teaspoon of oil/bacon fat from the pan.
4. Increase the heat to medium-high, add the rice to the pan, sprinkle with a small pinch of salt, and cook, stirring occasionally, until the rice begins to crisp in places.
5. Stir in the kimchi and half of the scallion and stir until heated through. Transfer to a shallow bowl or place, top with the egg and the remaining scallions and enjoy!

Pumpkin Coconut Pancakes

I clearly remember this time of year in Tokyo. A whisper of autumn was in the air amidst the hot, heavy humidity hovering over the city. People dabbed their faces with handkerchiefs to keep the dripping sweat in check but, because of a devotion to the seasonal calendar, began to wear light jackets and sweaters on their way to work in the morning. 

The intersection of summer and fall was pronounced if you looked for it. You could even see it in the food. In our last apartment (we lived in 3 different places during our 4 years in Japan) there was a yakiimo truck that would pass through the neighborhood selling roasted sweet potatoes. We could hear the strangely melancholy sound of the vendor calling out to anyone who would listen, “yakiiiiiiiimoooo”, as he made his way slowly through the streets.

The potatoes, wrapped in brown paper and served whole, would warm hands and fill tummies as people made their way home at the end of the day. I look for equally special signals at this time of the year in other places now. Here in Colorado, I have begun to identify this transition into autumn by the smell of roasted chiles and the explosion of all the pumpkin-y-things appearing in every grocery store and coffee shop and on every food blog in the land.

Some people try to resist, but I’m not going to. My favorite season only lasts a little while, so I’m going to take full advantage of all it has to offer.

So, here’s my pumpkin-y contribution. I made these pumpkin coconut pancakes last weekend - on one of those clear, crisp mornings - and they were absolute perfection on a plate.

About these pumpkin coconut pancakes:

This recipe is perfect for mornings when you want something a little more nourishing than a plain pancake. I love feeding these to my kids, too, because they get pumpkin (FULL of vitamins) but still the fun of a pancake breakfast. Here are a few other things you should know:

• You can use whole wheat flour (my fav), all purpose flour, or a combo of both.

• Depending on the flour you choose to use, you may need to add a bit more liquid to achieve the perfect batter consistency

• Not all coconut milk is the same! Some cans of coconut milk have more liquid and some have more cream. Adjust your batter by adding more milk vs more coconut milk

• If you don’t have pumpkin, you can also use mashed banana!

What you need to make Pumpkin Coconut Pancakes:

You’ll want to make sure you have the following ingredients before you get started:

• whole wheat (or AP) flour

• sugar

• spices: ginger, cinnamon, cloves, nutmeg

• salt

• eggs

• canned coconut milk

• pumpkin puree

• coconut oil, ghee, or butter

• coconut flakes (optional)

• maple syrup

I used a recipe I posted a while back as my guide but made changed it up by using whole wheat flour, coconut milk in place of regular milk and coconut oil in place of butter. Topped with toasted coconut flakes, these pumpkin spiced pancakes are the perfect way to usher in the cooler weeks while gently letting go of summer.

Pumpkin Coconut Pancakes

Ingredients

• 1 1/4 cups whole wheat flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/8 teaspoon nutmeg

• pinch of ground cloves

• 1 cup coconut milk, mixed well until smooth (light or full fat)

• 1/4-1/2 cup milk or almond milk (see notes)

• 6 tablespoons pumpkin puree

• 2 tablespoons melted coconut oil, cooled + extra for cooking

• 1 egg

• 1 cup toasted, unsweetened coconut flakes

Instructions

1. In a large bowl, whisk the dry ingredients together.

2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.

3. In another smaller bowl, stir the coconut milk, milk, pumpkin, 2 tablespoons coconut oil and egg together.

4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.

5. Heat a skillet over medium heat. Add some coconut oil and swirl it in the pan.

6. Pour in 1/4 cup batter per pancake.

7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.

8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.

9. Serve the pancakes sprinkled with toasted coconut flakes and drizzled with maple syrup.

Baked Chocolate Banana Doughnuts

When Brad and I lived in Tokyo, we used to walk down a steep hill that led from our apartment to a narrow street. The first time we walked down this street it felt like we had gone back in time. Well, it felt that way until we saw a small dog with a hot pink mohawk. Many people who aren't familiar with the area likely miss this street with it's many restaurants and shops. Our favorite ramen shop was there, along with a little underground bistro called Vanilla Bean and an amazing doughnut shop called Hara Donuts. Stopping at the doughnut shop became a bit of a habit. We discovered very early on that it was well worth it to wait for the freshest doughnuts because they had the most amazingly crispy crust surrounding a soft, airy, subtly sweet inside.

I often find myself craving those walks, those doughnuts, and a cup of coffee on a lazy Saturday morning.

While I did not recreate the classic Hara Donut (which is soy based and healthy, as far as doughnuts are concerned), I did make these baked chocolate banana beauties. Riley helped. He's getting really good at "dumping" and mixing dry ingredients. It's also really fun hearing him say the word "ingredients" and to witness his growing interest in cooking. Actually, I have to give him credit for this recipe because it was his idea in the first place. One morning he just said, "Mommy, I want to make chocolate doughnuts with banana!"

Who was I to say no to a request like that? 

The doughnuts themselves are refined sugar free, but the glaze (which is optional...kind of) is not. I just couldn't resist adding the glaze and some fun sprinkles! #sorrynotsorry

I haven't found a place to walk that I love quite as much as the one from our Tokyo apartment to the train station, but I'm still on the lookout. Until then, I'll be enjoying these with my coffee every once in a while.

Baked Chocolate Banana Doughnuts

• 1 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• pinch of salt
• 1/4 cup pure maple syrup
• 1/2 cup milk
• 4 tablespoons unsalted butter, melted and cooled
• 1/3 cup mashed banana
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup milk
• Sprinkles

1. Preheat the oven to 350 degrees F.
2. Combine the dry ingredients in a medium bowl.
3. In a small bowl, combine the wet ingredients, including the smashed banana.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Spoon the batter into a doughnut pan that has been lightly buttered or sprayed with cooking spray.
6. Bake the doughnuts for 12-15 minutes.
7. Meanwhile, combine the ingredients for the glaze and stir until there are no lumps. (For an extra smooth glaze, sift the dry ingredients together first.) 
8. Remove the doughnuts from the oven and cool completely before dipping in the glaze and decorating with sprinkles.
9. After dipping the doughnuts in the glaze, set them on a rack set over a baking sheet to sprinkle. Let the glaze dry. 
10. EAT.

DIY Cold Brew Coffee

I've been making small changes to our home lately. Well, some changes are small and some are huge. We live in a 1,000 square foot house that can easily feel cramped between 2 adults, 2 kids and 1 large black lab. In an effort to be more comfortable in the space we have, and to make life simpler all around, I've been using the KonMari method of "tidying up". So far I am thrilled with the results and how using her little book has already made our home feel more open, clean, and full of only the things we love. In the spirit of making life easier and full of the things we love, I thought this Cold Brew Coffee recipe was a must-share.

That makes total sense, right? KonMari = coffee? Sure!

Speaking of tidying up and making a space feel new and open and full of things you love, what do you think of the new blog design? I'm loving it. It feels clean and comfortable and ready for lots of delicious recipes and stories and all of the things. In fact, I've added some new features like Mom Stuff and an updated Wine Bar page. Oh, and I updated the About page as well! It's just all so bright and shiny and new. You should make this coffee, get comfortable, and browse around and make yourself at home.

OK- back to the coffee.

Truth be told, I'm really more of a hot coffee drinker regardless of the weather. I don't know why that is. Maybe it's because I like to savor my coffee and when it is cold I always drink it wayyyyy too fast. Or maybe it has something to do with the fact that when I find something I like, I like to stick with it. Who knows. But there are a number of afternoons when I just need a little pick-me-up and this cold brew comes to the rescue. It's amazing over ice with chocolate almond milk (hellooooo iced mocha!) and I always love the classic iced latte kind of thing. Or you can go straight up coffee concentrate + water over ice.

Did I mention that this is a concentrate? Yep. Super strong so you can store it in the fridge in a reasonable sized container. I like to use the large mason jars, of which I have a million, that are lying around my kitchen needing a purpose.

Brad LOVES iced coffee, so this is a nice, easy way for him to grab his caffeine and go when he leaves before the sun rises for work. Speaking of which, that guy works a lot. It can be so hard sometimes, but when he comes home at the end of the day and tells me about the things he has done, I almost burst with pride. He is good. I don't tell him that enough. And on that note, give your teachers and school administrators some extra positive vibes this time of year because it is tough for them and for their families. In fact, you should bring them a jar of this cold brew coffee!

PERFECT TEACHER GIFT!

Important notes:

• When you make this, be VERY CAREFUL when straining the coffee. It's safest to give it all a stir first so your coffee grounds don't all fall out at once leaving you with a massive mess of black grime all over your white kitchen cabinets and in the crevices of your wood floor. I heard this from a friend. ;)
• The strength of your coffee will depend on the grind of your coffee beans. I tend to like stronger coffee, so I use espresso grind (finer). Also, the amount of time you let the coffee brew will make a difference in the strength as well.
• Lastly, the quality of your coffee is important! The better and fresher your coffee, the better the final product will taste. In my opinion, it is worth the splurge on something really great because you will STILL be saving money since you aren't going to the coffee shop to give them $$$ for just one cup. This recipe yields at least 5 cups and doesn't even use an entire bag of coffee! Look at you, you money saver, you!

And now, finally, the recipe! Best enjoyed in a sunny spot with a straw and a good book.

DIY Cold Brew Coffee

• 1 1/2-2 cups ground coffee
• 8 cups water
• fine mesh sieve or a couple layers of cheese cloth 
• coffee filter

1. Place the coffee grounds in the bottom of a large pitcher or bowl.
2. Add the water and stir.
3. Cover with plastic wrap and place in the refrigerator for 12-24 hours.
4. Give the coffee and the grounds another stir (see note above for reasoning). Place the fine mesh sieve over another pitcher or bowl.
5. Pour the coffee into the sieve. This will not remove all the grounds. Don't be alarmed.
6. Now, clean out the sieve and line it with a coffee filter. Place it over another large bowl or pitcher and strain a second time.
7. Transfer to a large mason jar (or two) or a pitcher and refrigerate.
8. When ready to use, use 1 part coffee (I use about 1/2 cup of the coffee concentrate) to 1 part water or milk. Serve over ice.

Hot & Comforting Coconut Muesli

I'm sitting on my sofa looking outside at grey, cloudy skies and a thick blanket of snow that fell last night. I have a small cup of coffee in my hands and I'm soaking up a few quiet moments before the little one wakes up. Even if I get no more than 5 minutes of such peace, I'll be happy. In 5 days, this will all be a distant memory, I'm sure. The only thing that would make this moment even more perfect would be a bowl of this coconut muesli.

During the rare moments of quiet, I spend most of my time thinking about my first pregnancy. I'd like to share some of that with you, if that's OK. (If you're not into hearing birth stories, I won't be offended if you move on to the recipe portion of this broadcast.) We were living in Japan, which meant I took the train from our quiet train station in the 'burbs to one of the many bustling city centers called Omotesando. The train ride alone took about 20 minutes, but it was the walking part that was most difficult. At 9 months along, I was heavy in the waddling phase and it took what felt like an eternity to walk a few city blocks. When I finally arrived at the doctor's office, I would have an ultrasound (yep, they did those at every appointment) before meeting the doctor in his office to discuss any questions. It was very business-like, as you might have guessed.

My due date came and went, along with 10 more days after that, before anything else happened. During those long days of waiting, I could be found on the couch, impatiently waiting while alternately binge-watching friends and taking naps on the sofa. One night, Brad and I went for a long walk. Our apartment sat at the top of a large, steep hill. At the bottom of that hill was a shopping area and a cluster of ramen shops and izakayas. We ventured down the hill, picked up our new, upgraded iPhones that had been waiting for us, picked up some shumai and sushi for dinner (yes, in Japan all pregnant women eat sushi and it is wonderful), and ever so slowly, but with much determination, made the walk back up the steep hill that would lead us home.

By the time we arrived home, I was feeling some serious pain in my lower back, which I figured was due to the ridiculous amount of walking that had just happened. It wasn't until the next morning that I finally realized I was having contractions. By then, they were 5 minutes apart and we still needed to call a taxi to take us on the 45 minute drive through Friday morning rush hour traffic (on a rainy morning, by the way) to the hospital. So, off we went. By the time we arrived at the hospital, I had almost no break between contractions. They were constant, with peaks and valleys but absolutely no respite in the middle. I naively thought this meant we didn't have long to wait. A mere 20 hours later, I finally requested an epidural. Shortly thereafter, it was determined that the baby was under too much stress and we would need to do an emergency c-section.

Finally, we heard our baby boy screaming with his healthy lungs. Thank the Lord.

I was beyond exhausted when all was said and done, and I have very little memory of the hours following my surgery. Nothing had gone as planned (I know...planned...so funny). I didn't feel the way I expected to after meeting this little human. And on top of it all I had to recover from emergency surgery, which was certainly not something I had mentally prepared to deal with. We had learned that we were pregnant just days after the big earthquake and tsunami in March of 2011, so I suppose what happened the following morning was appropriate: we experienced a rather strong earthquake that made the tall hospital building sway back and forth. I lay there in my bed, still unable to move my legs, telling my mom and husband to take Riley and leave me there.

In the end, we all settled in together and fell in love and can't imagine life any other way, which makes the entire experience 150% worth it.

Shortly after the birth, we learned that the reason I wasn't progressing was because our Riley was stuck. No matter what, the only option would have been a c-section. So, after much thought and soul-searching, I came to the decision that for baby #2 I would schedule a c-section rather than risk going through a similar experience a second time. It took me a long time to feel comfortable with this, but I know in my heart that this is the right decision for me. I will be a better mother to our newborn and will avoid putting the baby through any additional, unnecessary stress. It's strange knowing the exact day our baby will be born as opposed to simply waiting and waiting and waiting. Strange, yes, but also comforting.

I'm still prepared for our 'plans' to be derailed in one way or another. And I'm also aware of how exhausted we will all be in less than one week. I guess that's the beauty of going through it all a second time; it's not all such a surprise.

For the next 5 days, I'll be enjoying the last few moments as a mother of one. We've been going on dates that involve hot chocolate, kale smoothies, and haircuts that make Riley look 16 instead of 3. And, because he's 3, we've been struggling through the normal tantrums that make me wonder how we will survive with another baby in the house. Still, I'm soaking it all in because life will be oh so different starting on Wednesday next week. Filled with more love and baby snuggles than I can comprehend? Yes. But also full of exhaustion and crying and all of the things I can't predict.

One thing I can predict is that this breakfast will be happening regularly during those first few weeks with our newborn. Seven Sundays makes amazing muesli and they are a Minnesota company, which makes me so super happy because each bite makes me feel more "at home". I received their new gluten-free muesli in the mail yesterday (hooray!) and had to give it a try asap. I don't need to eat gluten-free foods, but for this muesli I'd be happy to do so every morning forever and ever. And did I mention that there is no refined sugar happening in this muesli? Hello, Go Sugar Free members! This is for you!

It's cold everywhere right now, so of course I made hot muesli by simmering it in some coconut milk. Garnished with some banana slices and a few roughly chopped almonds for some crunch, this is a breakfast that will provide me with nourishment and comfort on even the most exhausting of days. Thanks, Seven Sundays, for helping us #celebratemornings all week long!

*Seven Sundays Gluten Free Muesli is available nationwide starting today, January 9!

Hot Coconut Muesli

Makes 2 servings

• 1 cup muesli (Seven Sundays GF Blueberry-Chia Buckwheat Muesli is excellent)
• 1 cup light coconut milk
• 1 tablespoon pure maple syrup (optional)
• 1 banana, sliced
• 1/3 cup almonds, roughly chopped

1. In a microwave safe bowl, combine the muesli with the coconut milk and maple syrup (if using).
2. Microwave for 3 minutes, stirring once halfway through.
3. Spoon into two serving bowls and top with the banana slices and almonds.

Sugar Free Recipes for 2015

I try not to make a habit of looking back on things too obsessively. I don't always succeed, but I give myself an 'A' for effort. It seems that lingering on what has happened in the past only makes it harder to move forward and become a new, more improved person. That doesn't mean there aren't things worth revisiting, but it's important to put them in a place that is easily tucked away after sufficient time has been spent mulling it over. In 2014, I feel like I experienced the best and the worst of what life has to throw at a person. From the new life growing inside me, waiting to welcome the world with what will no doubt be squirming little legs and curious eyes, to the untimely loss of a friend, to the many things scattered among the grey areas in between, it has been an emotional year. Will looking back and obsessing over all of these things make them any better? Probably not. Instead, I chose to revisit them temporarily. The good and the bad bring lessons that can only help me move forward.

Smoothie Monster

On the less heavy side of things, I have been revisiting my food choices over the past year. As some of you may remember, I took Jacqueline Smith's Go Sugar Free course around this time last year. I have to say that it was one of the best decisions I made in 2014. Not only am I more aware of what I'm putting in my own body, but I'm better at making sure the foods I feed my family are whole and healthy (more smoothies, please). As I browsed through my blog looking for recipes to share from 2014, I realized that I have a pretty wide range of GSF-friendly meals in my archives. So, instead of making this a "look what happened in 2014" kind of post, I'm approaching it as more of a "here's what to cook more of in 2015" kind of post.

Here is what I loved the most about looking through those recipes:

• They are some of the most naturally beautiful dishes I've made
• They are some of the most delicious dishes I've made
• I feel good about sharing them with anyone and everyone because they are nourishing and whole and good. And yes.

From pasta to cocktails and everything in between, I love how much I've learned about cooking with a sugar free mindset. I don't feel as restricted as I thought I would. Instead, I feel more free. For my personal version of Go Sugar Free, now that I'm done with the course, I allow myself small amounts of sugar because that works for me. For some, it makes them feel better to cut it out completely. There is flexibility, my friends! And it is a wonderful thing.

If you're feeling like you need a jump-start to the new year, I highly recommend taking the Go Sugar Free course. The next one begins on January 7th (and registration is open until then unless the course fills up first) and runs through March 14, 2015.

If you're looking for a reason to get excited about this course, here is a list of my Go Sugar Free friendly recipes from the blog. More will be coming your way this month, but these are a great place to start. Just click on the recipes below to be taken to their homepage where you'll find more photos, more info on GSF, and the easy steps to make each dish.

1. Healthy Strawberry Almond Smoothie
2. Acorn Squash Polenta with Coconut & Spiced Brown Butter
3. Curried Pumpkin Hummus
4. Pumpkin Spice Oatmeal
5. Healthy Caprese Pasta Bake
6. Wild Rice Salad with Citrusy Tahini Vinaigrette
7. Pineapple Coconut Mojito
8. Roasted Carrot Soup with Greek Yogurt
9. Salmon Sashimi Rice Bowl
10. Peanut Butter & Date 'Jelly' Bulgur Wheat
11. Baked Eggs, Rainbow Chard & Yogurt
12. Date Simple Syrup (great for cocktails or for sweetening coffee!)

Even if you don't sign up for the GSF course, I hope you'll take a look at Jacqueline's website. She has some great information and resources there to help you become more conscious of the food you are putting into your body and the routines you set up to make each day a healthier, more focused experience. I can't think of a better way to start a brand new year.

Cheers to a healthy, happy 2015!

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