Thursday, July 30, 2015
Hospitals are no fun. Unless you are coming home with a baby... but even then, the hospital part isn't so great. And the food. Seriously, they really expect you to get healthy on some the food they serve?
This week my 86-year old dad finally called Uncle and agreed with his orthopedic surgeon that the time had come for his knee replacement. Dad is a tough guy and really hard to keep down, but anesthesia and he aren't best buddies.
Taking a little longer than others to expel the drugs from his system, yesterday's anesthesia brought waves of nausea to his otherwise very successful surgery. For a man who never misses a meal (and yet he maintains a proper and fit weight), hospital food left a lot to be desired in his queasy state - they brought greasy meatloaf, butter slathered mashed potatoes with puddles of gravy and wished him Bon Appetit. All a no-go in his book and he stuck with one Saltine cracker.
Concerned that his IV wasn't delivering enough nutrients and refusing the chilled bottle of Ensure purely based on the less than desirable ingredients, (sugar, salt and maltodextrin...??) I promised I'd bring healthy food.
He maintained he needed nutrition, not just calories, and I set to putting together something that brought a nutritional punch, helped with potential constipation issues due to pain meds** (see note below), but yet remained tolerable on the still slightly off tummy.
And with a few super foods and a medium sized bowl I created just the concoction.
Already a favorite, almond butter and maple syrup bring a tasty base that blends beautifully with rolled oats and flax. Chia seeds add much needed potassium, magnesium, iron and calcium, and vanilla extract? Well, that simply brings a taste of heaven to the mix.
Rolled into balls, these little bites pack the nutrition punch I was looking for, but it wasn't until my college boy arrived home from the gym and I ran down the protein profile for him that I discovered they are also irresistible.
Filling his summer days with hours at the gym, my son has morphed his body in ways I can reminisce about from my younger years. Craving protein after his workouts he often turns to chicken, but touting my plant-based diet I've been teaching him plant-based protein sources and he's actually been listening.
Hearing almond butter, protein powder, oats and chia as I ran down my ingredient list he readily reached for one of the little balls topped with a tiny square of dark chocolate on top. His eyes spoke before his words, and he proclaimed them "Awesome Balls" as I scampered to save a few for my dad.
Back to the hospital, the balls did indeed tempt Dad's appetite, and along with a bowl of organic blueberries and grapes he finally turned the corner and pushed those anesthesia meds from his system.
Seeing his roommate's eyes move from dad's Awesome Balls to his plate of chard and chicken we simply had to share, and my job was complete. Moments later I left the two octogenarians chatting about their combined 122 years of marriage, heart surgeries and now new knee joints all while saying "Huh?" every few sentences as neither of them had their hearing aids in.
Funniest thing ever though, was walking out the door as the nurse entered and hearing the roommate say, "Hey... have you seen his Awesome Balls?" Chuckling all the way to the car I think that night nurse had her hands full with those two.
Monday, July 27, 2015
All I did was blink and July disappeared. Busy weeks filled with family events sped by with lightening speed, and while we've enjoyed time together those leisurely days of sleeping in with no schedule just haven't materialized. Until today.
With the first completely unscheduled day of summer upon us, my thoughts drifted to waffles. Lonely in the cabinet, my Belgian Waffle Maker hadn't seen the light of day since the holidays and deserved a work out.
Assembling ingredients from the pantry I eased up on the "health" facet for these waffles in favor of a sort of "healthy summer treat". Using my everyday recipe as a base, I increased the white flour/whole grain ratio to a higher white content. I also added additional oil to bring extra crispness, and of course poured a generous splash of our beloved vanilla extract. Unable to help myself chia and flax found their way into the mix as did a small handful of rolled oats. But these additions only served to add additional nutrients in addition to increasing that creamy center that makes Belgian Waffles so special.
Watching my summer bikini figure (insert crying/laughing face emoji here), I promised myself I'd only take a quarter triangle... simply for tasting purposes, of course. But here's were my self control (it's not known for it's strength anyway) completely disappeared.
A fan of crispy waffles, these are the first Belgian Waffles with baking powder (as opposed to the plan ahead yeasted versions) that have crisped to perfection. Perfectly crispy on the outside and lightly creamy on the inside, the texture made them irresistible. Add the exotic vanilla flavor and you can throw all willpower out the window.
Wafting waffle aromas filled the house, and as I knew it would it drew my sleepy teens to the kitchen. Bleary eyed and hungry, comments of "Oh wow... these are awesome!" filled my heart. Even my son, a man of very few words and not much of a breakfast eater, mentioned he wouldn't mind if we had these waffles every day till he leaves for summer school next week. Apparently the UCSB dining commons doesn't serve waffles like Mom. Yes... he still needs me.
Saturday, July 18, 2015
Personally, ice cream is not my favorite dessert. But apparently it is for lots of other people, including my severely lactose-intolerant son. Hence, when he became lactose intolerant years ago, ice cream became one of those forbidden things he missed the most.
We've tried varying dairy-free versions in the stores, but many come with funky textures and off flavors. He's found a few that are "Okay", but nothing that really makes him happy like the real thing.
Today though, we've come darn close with this dreamy coconut concoction!! Silky smooth with the texture of traditional heavy cream, coconut milk brings a lovely tropical flavor to the mix. Vanilla beans as well as extract lend a double dose of fragrant vanilla flavors, and mixed with the coconut milk become a dynamic duo of flavor perfection.
Garnering a rare "8" on his happy scale his only complaint was "It's too rich... I can't eat a big bowl of it". Apparently his years away from heavy cream has changed his preference. Next up we're going to give a lower fat version a go, but I'm afraid we may lose some of the silky, ultra cream texture that makes this one so special.
With a little planning ahead, you can be true ice cream hero to your ice cream lover! While my son may have found slightly rich for his taste, Liv and her friends as well as my son's own girlfriend had no issues polishing off big bowls of their own. Girls, apparently can handle rich :)
Dairy-free ice cream that tastes real?? We've got you covered. Enjoy!
Tuesday, July 14, 2015
You think you are prepared for the phone call. In fact you may have even hoped for it. But when the phone rings unexpectedly and the caller identifies as the hospice nurse caring for your Mother-in-law your heart plummets with fear. Then when she says, "The time is near..." you know you aren't as prepared as you had thought.
My husband's mother, Mary, took us on an amazing journey these past four years as she entered a continuing care home after a fall broke her pelvis. Suffering through the break brought her advancing dementia to the surface, and psychosis soon followed.
|Mary's Sunset - July 15, 2015|
Age though, has a way of catching up to us, and Mary's disease evolved after her broken bones. Dementia and psychosis are truly horrific and break the hearts of those watching a loved one live through it. Witnessing a loved one live through fear, confusion, anger, and complete despair can be one of life's most difficult experiences.
But with love and compassion, we along with a team of nurses, caretakers, doctors and finally members of hospice, helped her as best we could through her journey. And the strength shown by this woman amazed us all. She fought through in the early days and had moments of clarity with her family. The joy on her face as her son entered her room is a memory I will carry forever.
As she slipped further into the darkness her team told us it was time for hospice. They gave her 6-12 weeks and we set to planning for the end. However that was some 18 months ago! Mary simply wasn't ready to end her days, and she kept us on our toes for the next year and a half. Nurses have commented that the strength she carried was like nothing they've seen before.
While many of her days were very dark, she was surrounded by love and had moments of joy along the way. We've enjoyed stories from some of the nurses relating that she loved Nacho Friday. Apparently she let it be known that she preferred a massage before the Nachos, and arriving to dinner very relaxed she promptly asked for a beer to celebrate the nachos. Becoming even more relaxed the nurses showed us a photo they had taken after she had had the massage, nachos and then the beer when she returned to her room in her wheelchair and asked for cucumbers to cover her eyes so she could complete her relaxation.
As difficult and scattered as Mary's life journey may have been, she left this world last Thursday amazingly peaceful. Surrounded by loved ones, we spent four days after receiving that dreaded hospice nurse phone call at her side. She had moments of awareness and my son had the opportunity to say goodbye and we could see in her eyes that she was there, if only for a few moments. But then she slipped into a coma.
The nurses said they thought she could still hear us and we talked to her and chatted amongst ourselves with reminiscences and current life events.
Then on Thursday as most of her loved ones surrounded, her breathing began to slow. We continued talking to her and telling her how hou much she was loved and her husband and my son held her tight as she took a final sigh. The noise in her head that she had complained about her entire life finally ceased... and she was at peace.
|Mary Elizabeth McGinn Kelly June 23, 1936 - July 15, 2015|
Filled with veggies and the tang of lemon, she said it was the fresh basil that set her tastebuds alive and asking for more. And as such, I always doubled the recipe when I knew she was coming.
Rest easy sweet Mary. This salad will always be served in your memory... the extra basil is for you.
Thursday, July 2, 2015
Welcome to summer! That peaceful time of eagerly anticipated days of family travel, endless queries of "Are we there yet?" and the search for meals on the road.
While I love to travel, it's often hotel and restaurant food that does me in. I can only take so many days of oil laden $18 (if we are lucky) pancakes and waffles, dripping made to order omelettes, and bacon on top of everything.
Being a mostly plant-based and dairy-free family (my kids are severely lactose intolerant making this an even more important issue to control) has its difficulties when searching for food to meet our needs. Then toss in our travel for Liv's competitive dance team and finding not only dairy-free foods, but healthy options to sustain her through 10 hour plus days becomes nearly impossible.
But that's where a little DIY creativity finds us making our hotel neighbors positively envious as they find aromas of fresh oatmeal pancakes drifting through our adjoining doors.
Yes, I've taken to traveling with my own griddle! A recent Amazon find of the Presto Liddle Griddle solved our breakfast issue with its small (read very packable) 8 1/2 x 10 1/2 inch cooking surface.
Traveling the last two weeks with Liv's team I planned ahead and pre-packaged several bags of our favorite pancake mix along with our new griddle. With Almond Milk and syrup in the cooler, our plant-based pancakes were ready in minutes, and I'm proud to say I actually had a knock on the door from our hotel neighbors (a team member) saying she could smell them through the door and to please tell her we had extra!
With ingredients including oat flour, oats, chia, ground flax, and banana, these pancakes set Liv and her girlfriends off to a good start before competing, and if desired, the addition of an egg brings even more protein to the meal. And... all for a small fraction of the price of the hotel restaurant.
Here's were I'm going to change subjects just for a minute and gush about our week! You know that dream of winning it all? The dream of scoring the highest score of the entire competition and coming home with an 8 foot trophy? Well... that happened!
|Pure excitement! National 1st Place winner... Best of the Competition!|
For those of you following on our Facebook page, this is the same number you voted on for the Industry Dance Awards and the girls send their sincere thanks.
But back to the pancakes... which I'm thinking may have fueled the beginning of their day so well that I may be partially responsible for the win ;). Whole grain, laced with cinnamon and banana, then drizzled with pure maple syrup. Hotel breakfasts just don't get much better.
Thursday, June 11, 2015
Organic ingredients (many actually grown on-site), healthy and flavorful dishes, and an ever-changing seasonal menu... Sounds like lunch to me! And today it was.
Dining with several members of our fun San Diego Food Blogger group, today we took an inside peek at Brian Malarkey's Green Acre restaurant at the Campus Pointe location.
A hidden gem located just minutes from the bustling UTC mall or Scripps Hospital in San Diego (off of Genesee), Green Acre shares residence with several Bio Research, Medical and Corporate Wellness firms and brings a sense of balance to lunch and happy hour (Check Site for hours).
Not a restaurant you will stumble upon unless you are visiting one of the other businesses in the complex, Green Acre is definitely worth seeking out if you are in the area.
With an imaginative and rustic decor, Green Acre boasts dark woods and warm hues in both indoor and outdoor seating. Catching my eye were the creative spaces outside featuring tables surrounded by wood which while totally open, lent a sense of privacy to the diners.
Containing several meeting and banquet rooms, Green Acre makes your event more than just business with over 20k square feet of combined meeting and event spaces, a private dining room, chef's table, an event lawn and billiards room. (Personally I wanted to draw all over the super cool glass white board wall in the upstairs meeting room!).
But for everyday diners Green Acre offers a number of seating spaces in addition to a "general store" with several to-go options. I've read the Happy Hours are bustling and fun, and our lunch proved fun and tasty as well.
With an on-site garden, the restaurant uses as many organic and local produce options as possible and the flatbreads, salads and sandwiches all boasted beautiful greens and vegetables along with a few edible flower petals thrown in for color.
Working together our group of bloggers tackled the menu to order different dishes to get a taste of as much as possible, and started with an array of flatbreads.
|La Mesa Flat Bread - made gluten-free|
Lunch for me included the Goddess Salad filled with fresh organic greens and site-grown organic herbs and pea shoots along with plump juicy cherry tomatoes, capers and chevre. While I ordered mine with a side of quinoa as my protein, more mainstream proteins include shrimp, steak, tuna and chicken.
|Crispy Kale Chips|
More menu choices include various Paninis, Burgers (including a vegetarian Black Bean Burger), Soups, Chili and multiple sides. A favorite at the table was the Kale Chips... nice and crispy.
So next time you're in the area shopping at UTC, visiting the hospital, attending UCSD, or for whatever reason brings you, take a break at Green Acre. Follow Campus Pointe to the end of the road and bear left (look for Green Acre sign), or if you are in the front of the Eli Lilly building, enter and walk through to the back where you will find Green Acre.
Thanks to Green Acre for hosting our lunch today... I had not been familiar with the restaurant before this visit and I'm so happy to have a place away from the bustle on our next UTC mall visit. See you soon!
Wednesday, June 10, 2015
When someone mentions the word "picnic", what food comes to mind? What's your go-to dish or treat? But for that matter... do you actually go on picnics?
Defining the word, pictures of tree shaded grass covered with checkered cloths topped with lovely wicker baskets flash across my mind. Opening the basket I see sandwiches, apples, pesto pasta salad, sparkling waters, and of course cookies.
However, I've never actually experienced this vision. And frankly, I don't know that I've ever actually been on a real "picnic" per se. Now, I have been to the park when the kids were little, and we sat on a towel in the sand and had goldfish, juice boxes and of course those cookies. I've been to dance competitions where we sit in crowded dressing rooms and try to fuel the girls with healthy options between dance number. And of course, those cookies are there to provide a quick burst of energy. And I've been to Jazz in the Park. This one had that grassy field, but we went more of a wine and appetizer direction with of course... the cookies.
Hence, this month's Blogger Clue theme of "Picnic" obviously needs to be cookies. And the amazing Azmina, of Lawyer Loves Lunch, brought a number of options.
Hailing from my old stomping grounds, the Bay Area (the San Francisco Bay, that is), Azmina is a true gem. Not only does she manage a lawyer job in addition to raising a family (she has the most adorable wee-ones, a boy and a girl) and writing a food blog, but she does it all with love and compassion, and her humor has us laughing with her along the way.
Seriously, finding a recipe on her blog took me days simply because I kept getting caught up in stories and identifying with most everything she said (Mom Glasses.... LOL!).
I have to admit I've actually made three of her recipes in the past few weeks. The Coffeehouse Blueberry Lemon Bars made use of some of the fresh, organic berries we found last week and proved to be equally as good for dinner as they did for breakfast or lunch. However my friend Christiane, The Mom Chef from Taking on Magazines, made these last month (read about Azmina's stint as a Master Chef contestant on that post) and I figured I'd better move on.
|Recipe to follow for these guys... Let just say that when you turn you back only to find one left when you return, you know you have a hit on your hands.|
And lastly, those cookies. The epitome of picnic food, Thomas Keller's Chocolate Chip Cookies proved to be another keeper chocolate chip recipe to add to my repertoire.
Slightly crispy on the bottom, but soft on the top, they also passed Liv's ever so stringent "cookie dough test" with flying colors. Personally, I love the chopped chocolates in place of chips as we get big chunks of gooey chocolate in every bite.
And now for the picnic. With California's drought pushing our water limits to the max, green grass is sometimes hard to find (I hear "brown is the new green"...). And with kids schedules taking me all over the state (the time eases up a bit as they get older Azmina, but they do keep stretching you - just in new directions!) in the next few days, the pure "time" requirement for a picnic is not to be found.
But... if you are reading this on posting day you will find me in the car heading for Santa Barbara to bring my baby home from his first year in college. My heart swells just knowing my whole family will be under the same roof by bedtime tonight, and my boy will be all mine again if only for a few weeks.
And our drive simply calls for cookies! Thanks Azmina for providing the perfect welcome home recipe for our picnic in the car. And perhaps we'll spot some green grass along the way...
Thomas Keller's Chocolate Chip Cookies
Tender yet slightly crispy on the bottom, these cookies are the perfect picnic fare. Note Liv also gave them glowing remarks in the cookie dough category!
Usually I post a recipe in full when I write about it... but I made these cookies exactly as written on Azmina's blog. And while the cookies are one you need in your repertoire, it's her story that really touched my heart and let me see into hers. Head on over to Lawer Loves Lunch and take just a moment to restore your faith in humanity. And then have a cookie.
Chocolate Chip Cookie Recipe ⬅ (Click for recipe!)
Now let's see what everyone else brought to the picnic!!
- (Almost) Nancy's Chopped Salad w/ Oregano Vinaigrette by Heather from girlichef
- Apple Chips by Lauren from Sew You Think You Can Cook
- Barbecue Chicken Salad w/ Smoky Barbecue Vinaigrette by Kate from Kate's Kitchen
- California Quinoa Greek Salad by Christiane from Taking on Magazines
- Carrot Cake Cookies by Kathy from Bakeaway with Me
- Chicken Salad w/ Peanut Dressing by Azmina from Lawyer Loves Lunch
- Chicken Waldorf Salad by Aly from Cooking in Stilettos
- Duck with Pear Wraps + Limeade with Chia Seeds by Kelli from Kelli's Kitchen
- Fried Apple Pies by Liz from That Skinny Chick Can Bake
- Green Bean & Corn Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Loaded Baked Potato Salad by Lea Ann from Cooking on the Ranch
- Oatmeal Peanut Butter Date Cookies by Rebekah from Making Miracles
- Olive Sables by Lisa from Authentic Suburban Gourmet
- Puff Pastry Antipasto Squares by Anna from annaDishes
- Smoky Pimento Cheese Spread by Debra from Eliot's Eats
- Sweet and Spicy Barbecue Baked Beans + Chickenburger Roll-in-a-Basket by Kathy from A Spoonful of Thyme
- Thomas Keller's Chocolate Chip Cookies by Kim from Liv Life
- Tuscan Bean Salad by Stacy from Food Lust People Love
- Watermelon Feta Salad by Jean from Lemons and Anchovies
- White Bean, Bacon and Rosemary Salad by Wendy from A Day in the Life on the Farm
- Christy from Confessions of a Culinary Diva