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.

Miso-Honey Glazed Chicken Wings

As my belly gets bigger, I am able to spend less time on my feet in the kitchen. Between my waddling from one counter to another and the belly bumping into things, I think it's safer for everyone if I just get out of the way. Still, I try to get in he kitchen here and there to make simple things like smoothies or oatmeal for breakfast. I have also been able to muster the strength to make these miso-honey glazed chicken wings a couple of times, much to my husband's delight. They are sticky, sweet, salty and oh-so-easy. And did I mention they are baked? Well, they are. And that makes them even better and healthier and more appealing.

Here's what happens: the wings get brown and crispy skin thanks to a 475 degree oven before being brushed with a flavor explosion of miso, honey and a touch of rice vinegar. They are baked for a few more minutes to make the glaze extra sticky before one last coating is brushed on before serving. Done and done.

I've mentioned in previous posts that I'm not much of a football fan unless there is delicious food involved. These wings are helpful for getting anyone and everyone through a game. They are also delicious as an appetizer while playing a fierce game of Chutes & Ladders with a 3 year old.

Now, if I could devise a plan to eat this entire plate of wings and suffer no pregnancy-heartburn-side-dish-of-tums, I'd really be winning at life.

NOTES:

• As you can see, I did not break these wings down. You don’t have to! If you do want to, the recipe still works as written, so you do you! If you do break them down, save the wing tips in a freezer bag to use in homemade stock if you feel so inclined.

• You can totally grill these. Just grill instead of putting them in the oven!

• If you are struggling to get your miso paste to whisk into the honey and rice vinegar smoothly, pop the miso and the honey in the microwave for 10-15 seconds to soften it all up a bit. DO NOT add water- the glaze won’t be as sticky!

Miso-Honey Glazed Chicken Wings

Makes 6-8 servings

• 3 pounds chicken wings

• 2 teaspoons kosher salt

• 2 tablespoons miso paste (anything you have is fine- I used shiro)

• 3 tablespoons honey

• 1 1/2 teaspoons rice vinegar

1. Preheat the oven to 475˚F. Pat the chicken wings dry with paper towels and arrange them on two large, parchment-lined baking sheets. Brush them with some canola or avocado oil and season with salt.

2. Bake for 15 minutes or until the skin is golden brown and crisp. Meanwhile, whisk the miso paste, honey and rice vinegar together in a bowl.

3. Remove the wings from the oven, toss them in a large bowl with the glaze. Turn on the broiler so it can heat while you place the wings back on the baking sheets. This time, broil them for 3-5 minutes, turning occasionally. It is ok if the skin gets dark brown in places- that’s where you’ll get the most flavor.

4. Serve as is immediately, or sprinkle with some mint leaves or sesame seeds to a little color and texture.

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!

*This post contains affiliate links.

Healthy Strawberry Almond Smoothie

I have big plans for the weekend. We are going to be baking cookies and delivering them to our friends. We are going to be wrapping presents while drinking hot chocolate. We are going to be watching Christmas movies while eating popcorn. We are going to have the best time ever. Admittedly, this won't be the healthiest weekend ever, but I am doing what I can to create balance by incorporating plenty of veggie-based meals and healthy smoothies to make sure we are still getting the things our bodies need. It's a tough job but someone has to do it. This Strawberry Almond Smoothie recipe makes my job a lot easier, that's for sure. Sweet strawberries, unsweetened vanilla almond milk, a couple tablespoons of almond butter, and a healthy dose of wheat germ make this healthy smoothie a tasty, nutrient-packed hit (even with the super picky 3 year old). That makes me happy amidst the seemingly endless stream of Christmas cookies.

This year, we are not traveling anywhere for the holidays. We are staying home, getting ready for baby, praying that the snow they are forecasting for Denver in the days leading up to and including Christmas actually happens, and spending some last precious moments as a family of 3. I think just last night it hit me that this new little one of ours will be here VERY soon. I've been aware of the timing, obviously, but it really sunk in last night and now I'm giddy/terrified/anxious about this little boy's arrival. We bought a big boy bed for our 3 year old last weekend and having that set up has been good. He's getting used to having two beds in his room, since he'll be sharing the space eventually, and very sweetly places his blankie in his baby brother's bed on occasion. The fact that he is so thrilled to be a big brother is a huge help for my sanity. Although, we are in the thick of the terrible 3's (terrible 2's are a lie, by the way) and that often triggers a little panic for us parents. It will all work out, I'm sure. We'll survive, just as we did during those first difficult weeks with our first baby. Will it be hard? Absolutely. Can it be done? Oh, yes. Will there be so much more love to go around? So. Much.

My priorities go something like this right now: spend as much time as possible with the guy in the photo above; take afternoon naps; do yoga; take baths; don't freak out. And in the midst of all of that I'm working on putting together posts for the blog so I don't leave you all hanging while I'm a sleep-deprived, mommy zombie. You're welcome...? Some days are easier than others, but generally life is good. I mean, look at those little hands wrapped around that smoothie. Need I say more? Sweetness.

I hope you are all staying calm and cool during this time of holiday rushing around. I hope you are treating those around you with as much kindness as you can muster, despite the frustrations that may come your way. And I hope you are finding time to tend to and nurture your mind and body to help you survive it all with grace. Cheers!

Healthy Strawberry-Almond Smoothie

Makes 2 large smoothies

10 oz frozen strawberries

1 large banana

1 1/2 cups unsweetened vanilla almond milk

2 tablespoons almond butter

2 tablespoons wheat germ

Combine all ingredients in a blender. Blend until smooth. Serve immediately!

*Note: I don't feel the need for additional sweeteners in this smoothie thanks to the strawberries and banana, but if you're looking for a little more (and trying to stay away from sugar) I recommend adding a little honey, maple syrup, or 1 pitted date to the smoothie.

Cinnamon Rubbed Roasted Turkey Breast

This has been one of those months that has been fast and slow at the same time. I feel a little bit like November has been here forever but when I write down the date I'm not sure how it got away from me so quickly. The leaves on our trees here are almost completely gone and we have gotten used to the annoying clanging of our old furnace, like we do every year, as it revs up, runs for a while and then turns off with a loud bang in our tiny house. Some of our neighbors have begun hanging their Christmas lights already. This is something I'm not used to seeing before Thanksgiving, but the holiday is so late in the month this year that I guess people just couldn't wait. That's OK with me since this time of year gets so brown and dull around Denver. The mountains are gorgeous, of course, but we need all the help we can get down here to make things look festive. I may not have all my holiday decorations hanging, but at least my house smells like the season. After making this cinnamon rubbed roasted turkey breast, it really felt like the holiday season around here.

I've never been in charge of making the turkey for Thanksgiving. My dad took care of that as a kid and my husband typically tackles that challenge for us now. But this year, since we are spending the holiday as just our family of three in Crested Butte, I decided it was time to at least try my hand at roasting a turkey breast.

Here's the truth: it's easy. So very, very easy.

I took inspiration from one of my favorite Greek dishes, chicken stewed in cinnamon, garlic and white wine, for this cinnamon rub. I love how the cinnamon adds a touch of unique flavor without compromising the flavor of the turkey itself. Plus, it makes the house smell incredible. There's a little mingling of dessert-type of scents from the cinnamon with the savory smell of that crispy turkey skin everyone runs to taste before the turkey makes it to the dinner table.

After reading several recipes, I also learned that putting some water in the bottom of the roasting pan not only prevents smoking during cooking, it also helps keep a good amount of moisture in the meat. And one last, very important tip that we follow with a whole turkey as well as with this turkey breast recipe: start cooking the bird at a very high temperature for about 10-15 minutes before reducing the heat and letting the bird roast. This helps crisp the skin in the beginning without burning it later on.

So, what are you all doing with your turkeys for Thanksgiving this year? If you're cooking an entire bird, you can still use this cinnamon rub- just triple my recipe to make sure you can cover the whole thing.

Happy Thanksgiving, my friends! I'm so thankful for those of you that come back here time and time again to read my ramblings, make my food, and support me in this crazy food blogging life. Love and blessings to you all!

Cinnamon Rubbed Roasted Turkey Breast

Makes 6 servings

prep time: 10 minutes

cooking time: 45-55 minutes

total time: 55-65 minutes

• One 3-4 pound turkey breast
• 1 tablespoon canola oil
• 2 teaspoons cinnamon
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

Preheat the oven to 450 degrees Fahrenheit.

Pat the turkey breast dry with paper towels and spray a roasting pan with non-stick cooking spray. Pour 1 cup of water into the roasting pan.

Rub the turkey with the canola oil. Combine the cinnamon, kosher salt and black pepper in a small bowl. Rub the spice mixture all over the skin side of the turkey breast and place, skin side up, in the roasting pan.

Roast the turkey for 10 minutes and reduce the heat to 350 degrees Fahrenheit. Roast for 45-55 minutes (longer for a heavier turkey breast) until the thickest part of the meat registers at 155 degrees Fahrenheit. Transfer the turkey to a cutting board and let rest for 15 minutes. Carve and serve!

Acorn Squash Polenta + Coconut & Spiced Brown Butter

I have a husband who doesn't like potatoes. To be more accurate, he will eat them but probably won't enjoy them very much. After growing up in a household where meat and potatoes happened weekly, mostly because my dad loved anything if it ended with "and potatoes", this has been quite an adjustment for me. On the plus side, it's given me a good reason to think of new, creative side dishes to serve in place of the humble potato. This acorn squash polenta is a new favorite at our house that works perfectly for the holiday season.  The coconut milk adds a little something new to a dish filled with traditional flavors and the spiced butter drizzled over the top makes it super special and festive.

Butter has a way of doing that to things.

We are having a small Thanksgiving dinner this year. We are making one last pre-baby visit to Crested Butte, where we will roast a turkey breast (recipe for that coming tomorrow!), drink hot apple cider, and hopefully watch snow fall while sitting in front of a cozy fireplace. It's going to be wonderful to have some quiet time in the mountains after what has been a month or two of insanity. It's funny how life just tends to throw all the things at you in a very concentrated amount of time, isn't it?

Not only will it be nice to unwind and refocus, it will also be wonderful to take one last trip together before our lives change dramatically. The closer we get to welcoming baby #2 into the world, the more acutely aware I am that our days as a family of 3 are quickly drawing to a close. I'm both excited and scared about that. There are so many things that I feel like we just figured out about being parents. I suppose the good news is that we have all survived and most likely will the second time around. Right? That plus we get to increase the amount of people to love in our lives. That's going to be the best thing ever. Plus the baby snuggles. I'm banking on this one being a snuggler since our oldest never has been.

Other things that will be happening in Crested Butte: lots of Christmas music, sledding with daddy (don't worry, I'll be sitting out this year lest I be confused for a ginormous snow ball rolling down the hill), and lots of good food. I'm especially excited about the Crack Fries at Secret Stash. Yes.

No matter what you are doing for Thanksgiving, I know this acorn squash polenta will be a hit! It's easy and fast to make and can feed small or large groups easily.

Bonus: it's great leftover! Pile some in a bowl and top with your Thanksgiving leftovers in the days after the feast!

Acorn Squash Polenta with Coconut & Spiced Brown Butter

Makes 6-8 servings

Prep time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

Notes: You can substitute pumpkin puree (homemade or canned) in this recipe. Just add 1 cup of the puree into the polenta.

• 1 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 12 oz can coconut milk
• 1 1/2 cups stone ground polenta (not instant)
• salt to taste
• 1 stick unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• sage leaves for garnish

Preheat the oven to 375 degrees Fahrenheit. Place the squash, cut side down, on a foil-lined baking sheet that has been drizzled with the olive oil. Move the squash halves around a bit to coat the cut sides with the oil. Roast 30-40 minutes or until easily pierced on the skin side with a knife.

Scoop out the flesh of the squash and puree with 1 tablespoon water until smooth. Set aside.

Meanwhile, bring the chicken broth to a simmer. Add the coconut milk and return to a simmer. Gradually whisk in the polenta to avoid clumping, reduce the heat, and simmer, stirring often, until it begins to thicken. Cook about 15 minutes or until the polenta is tender. Stir the squash puree into the polenta and season to taste with salt.

In a medium saucepan, melt the butter until it begins to turn golden brown and has a delicious, nutty aroma. Stir in the spices, remove from the heat, and let cool about 5 minutes.

Ladle the polenta into a large serving bowl and drizzle with the spiced brown butter. Garnish with sage leaves and serve immediately.