Finding balance with food, movement, and community for my (dairy-free) family.


Saturday, December 10, 2011

Quinoa Pomegranate Salad

This week, I bought my very first pomegranate to make this gorgeous salad:

The texture and flavors were lovely and I was delighted with the pomegranates--they are on my shopping list for next week.   The green of the celery and the bright purple-red of the pomegranate make it visually appealing and perfect as a side dish for this Christmas season.

The recipe for this salad came from one of my favorite bloggers, Amanda Rose, at Traditional Foods:  Quinoa Salad with Pomegranate.

Hurray for fabulous, satisfying nutrient-dense food!   

Friday, December 9, 2011

Apple and Cranberry Dutch Baby Pancake

A key to my personal success with intuitive eating has been to be certain that I'm eating fabulous food.  Fortunately, real food is fabulous.  Food that tastes great and matches my mood and cravings is for more satisfying.  Food is supposed to be pleasurable and when I eat boring food I tend to eat more than necessary trying to make up for the pleasure I'm missing.

Around Thanksgiving I snagged a lot of fresh cranberries a the store with no plan for how to use them.  This morning I added them to my dutch apple baby pancake with delicious (though tart) results.

Apple and Cranberry Dutch Baby Pancake

2 Tablespoons coconut oil
2 apples, diced (granny smith or other cooking apples)
2 cups cranberries, coarsely chopped
6 eggs
1/2 cup milk or milk substitute (I use 1 part coconut milk to 3 parts water)
1/2 cup whole wheat pastry flour
2 Tablespoons unrefined sugar, white sugar, or maple syrup (bump this up to 1/4 cup if you want to balance the tartness more)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt


Preheat the oven to 425 degrees.
Over medium heat, heat the coconut oil in a cast iron skillet (or other oven-proof pan).  Add chopped apples and cranberries and saute for 6-8 minutes until apples are tender.  Remove from heat.

In a bowl, whisk together all remaining ingredients (I find using my mixer reduces the tendency for lumps to form).  Pour egg mixture over the apples (in the cast iron skillet), and place skillet in the preheated oven.  Bake for 35-45 minutes, until golden brown and puffed-up. 

This recipe is based on a recipe from the Nourished Kitchen.