There Is No Law Against Making Dessert First, Right?

Good evening, Gnawers!  TGIF!  Not only is it Friday, it also the end of my 6th week with all these lifestyle changes.  I really can't believe how quickly I have gotten used to all of this ... or the fact that I actually like it!  Physically, I continue to have less pain, lower fevers, and more stamina.  I also have not had any night sweats in nearly two weeks.  I am becoming a firm believer in the idea that nutrition can help us heal our bodies.  The changes have also affected me emotionally.  I feel stronger and more confident in myself than I have in longer than I can remember.  I feel empowered and I am much less afraid than I was before.  I feel hopeful too ... something else I was starting to lose.  To be honest, this is the best I have felt in at least two years.  The support from friends, family, and strangers has been overwhelming and wonderful.  This doesn't feel like something I "have to get through" like when I have changed my eating in the past.  It doesn't feel like that at all.  I feels like a choice ... freedom ... a decision to fight for my health.  And, it has actually been fun.  I used to hate cooking and meal planning.  Now, I look forward to it.  I just can't even explain how different things are.  I can't wait to see what is to come as I continue the journey!

Okay, so let's talk about some foooooood.  I wasn't hungry enough to think about dinner yet when I got home, so I started thinking about dessert.  There is no law against making dessert first, right?!  A few of you have sent me messages asking for more dessert recipes.  As I have mentioned before, I am not usually big on sweets.  That is not to say that I do not like them.  It is just that I will typically choose a salty or savory food over a sweet one any day.  That being said, I do like sweets, and there is always a time and a place for them (like before dinner)!

I did a little research and found two vegan cookie recipes from the Vegetarian.About.Com Website.  I adapted them to made the Sugar-Free Peanut Butter Oatmeal Banana Cookies and the Sugar-Free Chocolate Oatmeal Cookies.  These cookies were ridiculously easy to make.  Without all the oil, eggs, etc., it was simple to clean up afterwards too.  So how did they turn out?  They taste great!  They are not as sweet at traditional cookies, which I like about them.  They are perfect for an after dinner sweet treat or a midday snack.  Kids will love them too.  The best part is that they are full of nutrients too.  You really can't go wrong with these!

Peanut Butter Oatmeal Banana Cookies (Sugar-Free, Dairy-Free, and Vegan)


Ingredients:

• 2 ripe bananas
• 1/3 cup raw peanut butter
• 2 tablespoons non-dairy milk (I used unsweetened vanilla almond milk)
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup
• 2 and 1/2 cups rolled oats or quick cooking oatmeal
• dash of cinnamon (optional)
• 1/4 cup whole wheat flour

Preparation Instructions:

• Preheat oven to 350 degrees.
• In a large bowl, mash bananas with a fork until smooth.
• Add peanut butter, non-dairy milk, vanilla, and maple syrup and mix well.
• Add oats, flour, and cinnamon and stir until well combined.
• Drop spoonfuls onto an ungreased cookie sheet.
• Bake for 13-16 minutes, or until done.

Chocolate Oatmeal Cookies (Sugar-Free, Dairy Free, and Vegan)


Ingredients:

• 2 ripe bananas
• 1/3 cup raw peanut butter
• 2 tablespoons non-dairy milk (I used unsweetened vanilla almond milk)
• 1/4 cup maple syrup
• 1/3 cup whole wheat flour
• 1/4 cup raw cacao
• 2 and 1/4 cups rolled oats or quick cooking oatmeal

Preparation Instructions:

• Preheat oven to 350 degrees.
• In a large bowl, mash bananas with fork until smooth.
• Add peanut butter, non-dairy milk, and maybe syrup and mix well.
• Add flour and cacao and stir well.
• Add oatmeal and stir until combined.
• Drop spoonfuls onto an ungreased cookie sheet.
• Bake for 14-16 minutes, or until done.

With the cookies completed, I was ready to start making dinner.  I adapted tonight's recipe, Curried Lentil Soup, from the Oh She Glows Website.  I was a little nervous about making this soup because I have never made lentils and I have never cooked with curry.  I love both curry and lentils though, so it seemed worth a shot.  There are not many spicy foods that I do not like.  This soup was very easy to make.  There was also very little chopping to do, which made me happy on this Friday night.  I am eating it right now and it is delicious!  It reminds me of a meal I used to get at this great little Indian restaurant when I was doing my pre-doctoral internship.  It is rich, spicy, and full of flavor.  It is good comfort food too ... like a thick spicy stew.  Yummmmmm.  I am really loving that I am able to make foods from different cultures ... and make them well.  It is nice to know I don't have to go out for this stuff all the time!  Plus now, I know it is made healthy because I am making it with my own two hands.  It doesn't get much better than that!  Note:  I will say that this was not the easiest thing to make look good in a picture!  While it may be a bit of an ugly food, I promise it really is good.  :)

Curried Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 large carrot, chopped
• 3 celery stalks, chopped
• 4-6 fresh garlic cloves, pressed through garlic press or minced
• 2 tablespoons curry powder (it is in the spice section of the grocery store)
• 1 cup uncooked green lentils, rinsed
• 4 cups filtered water
• juice of 1 lemon
• garlic salt or celtic sea salt to taste
• cracked black pepper to taste
• 4 green onions, thinly sliced

Preparation Instructions:

1. Heat olive oil in large pot over medium heat.
2. Add onion, celery, carrot, salt, and pepper.  Cook until onion is translucent, stirring occasionally.
3. Add garlic and stir until vegetables are soft, but not brown.  Reduce heat as needed to prevent burning.
4. Add curry powder and stir.
5. Add lentils, water, lemon juice, salt, and pepper.  Stir and bring to a boil.  
6. Reduce heat to medium low and and simmer for 30 minutes (or until lentils are tender).
7. Once lentils are tender, pour half of the soup into a blender (VitaMix!) and blend for about a minute to create a very thick texture. 
8. Pour blender mixture back into the soup pot and stir.  You should get a nice thick soup with some chunky pieces.  
9. Add any additional salt, pepper, or curry powder if needed.
10. Sprinkle with green onions and serve!

Lots of cooking for a Friday night, but so easy and rewarding!  Another weekend off to a good start.  I hope yours is too!  Until next time, Gnawers ... take care of you!