A (mostly) Healthy Blog

Recipes, health tips & my wellness journey from a (mostly) healthy chef

  • Give Thanks…For Pumpkin Bread! Recipes for Classic Pumpkin Bread + GF/Low Carb Pumpkin Bread

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    I’ve spent many holidays living overseas and it’s always been exciting to see how other cultures celebrate. Except for Thanksgiving. Being an exclusively American holiday (sorry Canada, you don’t count) I always felt especially isolated and foreign when Thanksgiving rolled around. However, my Thanksgivings abroad have been anything but boring, and by far the most memorable ones ever. Read on for my accounts of getting trapped inside an ancient Italian castle, cooking a Thanksgiving feast for a crew in Italy, and the best Thanksgiving surprise in Manila. The common denominator has been my Auntie Linda’s pumpkin bread…be it baking one in Italy or eating one in Manila that had been shipped to me from half way around the world. So read on for the recipe for the only classic pumpkin bread you should ever bake. And this year I’ve been experimenting with grain-free baking, so bonus recipe…Paleo Pumpkin Bread!

    For as long as I can remember, one of the dishes I’ve looked forward to most each holiday is my Auntie Linda’s pumpkin bread.  This pumpkin bread has ruined me from being able to enjoy any other pumpkin bread out there.  It is incredibly moist but with a slight chewiness, and the sweetness is tempered by an intense pumpkin flavor and perfect blend of spice.  Some loaves are flecked with walnuts, some with chocolate chips, and some left plain (for the pumpkin purists).  Our family has been enjoying this treat since long before the dawn of America’s pumpkin craze/commercialization…did you know that the first day of autumn is no longer September 21, but it’s been officially changed to the day in August when Starbucks releases its pumpkin spice latte?

    Growing up I’d always spend Thanksgiving morning helping my mom in the kitchen or setting the table (probably a bit begrudgingly) but would always get excited when tasked with slicing the pumpkin bread and putting it on a plate, as I got to nibble on any crumbs that “accidentally” appeared, while knowing that there’d be mutiny in my family if I dared take a piece before dinner was served!  My cousins and siblings are equally obsessed, and we would always fight over the leftovers, savoring each bite, and reminding ourselves that more would be coming to another holiday soon (we now request it at Christmas and Easter!)

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    Our family is now scattered about, so when any of us can’t join the Ondrick/Rogers clan in Massachusetts we just bake the pumpkin bread ourselves.  The first Thanksgiving I ever spent away from my family I was spending a semester abroad in Florence, and took a train to Nice to meet up with a college friend. I have a vivid memory of eating gingerbread gelato Thanksgiving night, as it was the closest I could get to the flavors of pumpkin spice. That experience in Italy is what made me want to become a chef, BTW! So fast-forward 5 years to my second time away for Thanksgiving, back in Italy but this time for culinary school! As the leaves started to turn and the air got crisp, I started to crave pumpkin bread.  Fresh pumpkin was easy to find, but I couldn’t find canned pumpkin anywhere.  So I bought a fresh pumpkin, cut it up, and cooked it in a cryovacked bag in my school’s steam oven.  I then stayed late after class, joined by two classmates, to pass the pumpkin through a sieve, yielding a delicious creamy puree.  We changed out of our uniforms and puree in-hand, attempted to head home.  Now, our school was in an old castle with a 12 foot wrought-iron gate surrounding it.  It was close to 8pm, and when we tried to leave, the gate was locked…we were trapped inside the school grounds!  We went back into our building and looked for anyone who was still lingering or a janitor cleaning up from the day, but everyone was gone.  Trying not to panic, we began searching for a way out, while periodically calling out for anyone who might hear us to come to our rescue.  Finally we found a back entrance where the gate was only about six feet tall.  We rallied our courage, threw our bags (and pumpkin) over first, and then helped to hoist each other over the gate!  I  made it home, baked two loaves in pans I borrowed from school, shared one with my class and kept the other for my roommate Christine and I to eat for breakfast.  It was so worth almost having to spend a night sleeping in our school kitchen!

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    On the actual day of Thanksgiving that year, I had moved on from school and was staging at Ristorante l’Angolo d’Abruzzo in Carsoli, Italy.  The restaurant owner, Lanfranco, asked if I wanted to cook a traditional Thanksgiving meal for the kitchen crew, and I excitedly agreed!  The chef, Valerio, asked what ingredients I would need – turkey, potatoes, chestnuts, fresh currents (as a substitute for cranberries), apples, and of course – pumpkin.  A few days before I was to cook this feast, Lanfranco informed me that the only turkey they were able to find weighed 30 pounds!  This was out of the question, so the whole dinner was in jeopardy of not happening.  I stayed optimistic, and the day before started preparing some items – currant “cranberry” sauce with orange and spice, dough for my apple crostata, pumpkin pie, and pumpkin bread.  All the cooks scrunched their noses at the idea of a dessert made of pumpkin. “How can this be?  Pumpkin in a cake?  It makes no sense!  Surely this can’t taste good!”  I just smiled and thought, “they’ll see!”  That night, Lanfranco still didn’t know if the turkey was going to arrive, but early the next morning I awoke to him yelling, “Ashley, la tacchino e arrivata!”  The turkey had arrived!  I jumped out of bed, threw on my clothes, and ran down into the kitchen.  I examined the turkey – it was about 15 pounds and a real looker.  I made a stuffing with roasted chestnuts and apples and got it into the blast chiller so that I didn’t give us all food poisoning (never stuff a cold bird with hot stuffing!)  I got the turkey stuffed and into the oven, then made an apple-mock mincemeat crostata with an almond crumble, buttery herb biscuits, and mashed potatoes.  The sous chef, Manuel, was supposed to come in and help me, and when he finally strolled into the kitchen later that morning all he cared about was seeing where the turkey was stuffed…nel cullo!  Lanfranco had invited a bunch of friends over, and I was now feeding a group of 20!  He uncorked some wine as I brought out all the dishes, serving them family style, and then Valerio attempted to carve the turkey.  He was looking at it like it was a foreign object, and before he butcher the poor bird, asked if I’d carve it instead.  They all sat in amazement as I removed the legs and wings, carved the breast, and then the dark meat.  The meal was a hit!  When it came time for dessert, I whipped up some cream and served a small slice of each of the three tortas.  This was a tough crowd, and lets just say that I don’t think America’s obsession with pumpkin sweets will ever catch on in Italy.  But everyone cleaned their plates!  That Thanksgiving is definitely one I’ll never forget.

    Three years ago I spent Thanksgiving in Manila.  As the warm summer turned to fall in the US, July to November is rainy season in the Philippines thus it had been hot, humid, and rainy since I arrived in July.  But without any change in seasons to spark my pumpkin cravings, it happened anyway!  I’ll blame it on social media, since pretty much all my Instagram and Pinterest feeds are food-related.  One day while browsing the grocery store shelves (one of my favorite activities) I found a lone can of Libby’s pumpkin!  I was so excited, but on further inspection I found the can dented and dirty, and the expiration date told me it had been sitting on the shelf since last year.  I acquiesced to living without pumpkin for a year, and besides, our condo didn’t have an oven. Shortly after, my amazing cousin Lily told me she wanted to send me a package and asked what I’d like.  I immediately responded, “pumpkin!”  She mailed the package the beginning of November, and three weeks later when it still hadn’t arrived I started to worry.  I prayed all week that it would arrive by Thanksgiving so that I’d have some taste of home.  Wednesday evening while at work I received a notification that my package was ready to be picked up at the post office! I would be picking up my package on Thanksgiving!  Thanksgiving morning I received a sweet email from my Auntie Linda, telling me that she was baking away…pumpkin bread, sweet potato casserole, and she even sent a picture of a loaf in an adorable pumpkin patch pan sent to her by…Lily!  I loved the email and could smell the sweet spice from her kitchen as I read it.  But man, did it make my mouth water for some pumpkin bread.  I think I was craving that more than any other Thanksgiving food.  I decided that I would request it at the next holiday I spent at home, and tried to put it out of my mind.  Penny and I went to the post office to pick up my package, dodging Jeepney’s and the other wild motorists.  I couldn’t wait to open it and found it filled with pumpkin goodness – pumpkin spice coffee, pumpkin crackers, and something wrapped tightly in tinfoil and plastic.  As soon as I began to open it, I was hit with the unmistakable aroma…it was Auntie Linda’s pumpkin bread!!  Lily had baked me a loaf, brimming with chocolate chips that helped keep it moist.  I broke into it with my bare hands, with the biggest smile on my face, savoring every bite.  It didn’t matter that it was now three weeks old, and had traveled half way around the world.  This pumpkin bread is the best!!  My first thought was that I couldn’t let anyone know about my treasure.  I would take it back to my condo, and slowly eat it over the next week (or who am I kidding, eat half of it that night for Thanksgiving dinner!)  But the more I thought about it, the more I knew that I would enjoy it most if I shared it with others.  That’s what I love about being a chef – sharing meals together and seeing the delight on people’s faces when they are enjoying good food. 

    All night I kept smiling when I thought of this recent series of events…going from missing my family and our Thanksgiving feast, to my amazement and delight when I opened Lily’s package and found the pumpkin bread inside.  These are the moments when there is no denying that not only is there a sovereign God who makes null coincidence, but that he is intimately in tune with all our needs, and loves to delight his children. “And I pray that you, being rooted and established in love, may have power, together with all the saints, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge – that you may be filled to the measure of all the fullness of God.”  (Ephesians 3:17-19)  One of my favorite verses, and was part of that day’s devotional!

    My breakfast the next morning consisted of a hunk of pumpkin bread and a steaming mug of pumpkin spice coffee.  I then cut the loaf into pieces, just like when I was a kid helping my mom on Thanksgiving morning, left a piece for my roommate, and brought the rest into work with me.  As I unwrapped the loaf in my office, I shared with my co-workers the story of the pumpkin bread, how it’s my Aunt’s recipe that we have at every holiday – a family favorite, and how my cousin had baked this and shipped it all the way from the US to Manila.  Together we finished every last bite, and they kept exclaiming, “masarap!”  which means, “delicious!”  Don’t be surprised if the pumpkin craze does catch on in the Philippines!   

    I love that we have a whole day devoted to giving thanks.  It doesn’t matter where we are or who we’re with, what we’re eating or what circumstances we find ourselves in, there is always a reason to give thanks! And I’m making it really easy…here are two reasons to give thanks…the best ever classic pumpkin bread and Paleo pumpkin bread!

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    Here’s the recipe for my Auntie Linda’s pumpkin bread. The high ratio of wet ingredients to dry makes this bread incredibly moist. It keeps at room temperature for a week (but how would I know, it never lasts that long!) This recipe makes 2 loaves, perfect for baking one and giving the other away!

     

    Auntie Linda’s Pumpkin Bread

    Makes 2 loaves

    Ingredients:

    2c pumpkin puree (look for BPA-free cans)

    1 c neutral oil (I prefer sunflower or safflower)

    4 eggs, preferably pasture-raised

    3 c granulated sugar (unbleached if possible)

    2 1/4 c all-purpose flour

    2 tsp sea salt

    1 tsp nutmeg

    1 tsp cinnamon

    1 tsp cloves

    1 tsp baking powder

    1 tsp baking soda

    optional add-ins:

    1 c walnuts or pecans, roughly chopped, dried cranberries, chocolate chips or diced apples

     Instructions:

    Preheat oven to 350°.

    In a large bowl, whisk together the eggs, sugar and pumpkin puree. Separately, whisk together flour, salt, spices, baking powder and baking soda. Add dry ingredients to pumpkin mixture and mix until just combined. Mix in nuts cranberries, or chocolate chips if using.  Grease 2, 9″ loaf pans then line with parchment. Pour batter into pans and bake for 50 minutes or until a cake tester inserted into the center of the loaf comes out clean (a bit of crumbs may cling to your tester and that’s fine, just make sure the batter in the center of the pan has fully cooked).

    Let cool on a wire rack, then keep wrapped at room temperature for up to a week.

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    Paleo Pumpkin Bread

    Lightly sweetened with maple syrup and packed with protein, fiber & healthy fats, you can feel good about eating this pumpkin bread any time of day! Also makes 2 loaves…you know what to do with that second one!

    Ingredients:

    Wet ingredients

    1, 15oz can pumpkin puree (look for BPA-free cans)

    1/4 c melted butter or ghee

    6 extra-large eggs, room temperature

    6 TBSP sweetener of choice (I recommend maple syrup)

    Dry ingredients

    3/4 c coconut flour

    1 1/4 c almond, hazelnut or cashew flour

    3 scoops collagen powder (optional)

    1 TBSP pumpkin pie spice

    1 1/2 tsp baking powder

    3/4 tap sea salt

    1/2 tsp baking soda

    optional add-ins:

    1 c walnuts or pecans, toasted & roughly chopped, dried cranberries, chocolate chips or diced apples

     Instructions:

    Preheat oven to 350°.

    In a small bowl, whisk together your dry ingredients. In a large bowl, whisk together your wet ingredients. Add the dry to the wet, and whisk until fully combined. Using a rubber spatula, fold in any add-ins. Grease 2 loaf pans and line with parchment paper. Pour in batter, smoothing the top, and decorate with a scattering of any add-ins you’re using. Bake for 40-45 minutes until a cake tester inserted into the center of the loaf comes out clean and the top of the bread is firm to the touch. Let cool on a wire rack.

    *Note, after a day this bread should be store in the refrigerator because of the high moisture content.*

  • This is Love

    A little comic relief and post to give you the warm and fuzzies as I make light of my total dating fails! As you are bombarded by images of love today, be reminded of our father’s immense and eternal love for us that is never going to change. I wrote this post 4 years ago while playing Elsa for a year in the Philippines and I like to read it and re-post it every year because I need this reminder!! A little departure from my usual food posts although there is a brunch menu in here for some weekend inspiration. Happy Valentines Day lovelies!!!

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    One year ago today, I was snowed-in my Cambridge apartment, crying over the end of a relationship I had such high hopes for, only to find out the guy was only after one thing (and it wasn’t my cooking.)  This was the last straw.  I could fill pages with my horrid/hysterical dating experiences over the past few years…here are a few gems:

    “Do you smoke pot?  Because I’m a total pothead”

    “Hehe, you call your jobs gigs?  Like a band?  Thats so funny.  Hehe”

    “I think Moses was tripping when he saw the burning bush”

    “I consider myself Christian because I work in aeronautical engineering, allowing people to live in space, close to the heavens”

    “Want to see me in my cop uniform?”

    “I spent Christmas with my dog.  I cooked him a really nice dinner”

    “I’m most comfortable when I’m by myself, solving the answers to complex questions”

    “I’m a bit of a germophobe – you can never be too careful when it comes to germs.  I wouldn’t use that knife if I were you”

    Dating life?  Big X.  Job?  Ready to pull my hair out (the first quote could also have been my boss talking.)  And so I started praying.  Praying that God would give me an opportunity to take what I looked at as a less than ideal situation, and instead use my singleness and willingness to be jobless to experience more of life – and more of His life in me. 

    And so one year later, here I am in the Philippines, with just two weeks remaining of my eight month stay here!  I had been volunteering with a Christian microfinance organization for a few years, and becoming more and more involved and drawn to the amazing work God was doing in the Philippines through our partner there – The Center for Community Transformation (CCT).  I had been planning a two week visit since back when I started volunteering, but when the opportunity arose for me to work there full-time on the projects I’d been working on from the states, I heard God loudly and clearly tell me to GO!  I’ve already written about the peace He gave me to come here.  That’s not what this post is about…it’s Valentines Day, after all! 

    The desire of my heart before coming here was that God would be very real to me and show Himself to me in new and amazing ways.  I faced many challenges during my time here – it was never easy.  And loved ones and the comforts of home were so far away.  But time after time God used those challenges to show me that he is all I need.  He is enough.  That trials do produce perseverance, perseverance – character, character – hope.  I also had so much joy in being here, and I was constantly amazed at the love God pours out so freely and generously.  Through the trials and joys of being here – in learning what it means for God to be my all, my first love, and watching in amazement at the ways He delights in providing for his children – God taught me what it truly means to delight myself in Him.  Not a day goes by that I don’t think of this verse and smile: “Delight yourself in the Lord, and he will give you the desire of your heart” (Psalm 37:4).

    Last week as I was cooking dinner, I was listening to a podcast on singleness and marriage from my favorite Pastor in NYC.  For the first time ever, I thanked God that I am still single; I thanked God for the all the bad dates, and for that night I spent crying in my kitchen, because that brought me here to the Philippines.  That brought me to the place of enjoying and resting in a faith where God is all I need, and produced a joy in me that is separate from circumstances.  I know so many people with this kind of faith, and had longed for it, but for some reason I always was a difficult child.  God had to take me by the hand and lead me to the other side of the world – away from the comforts of home and the comforts of the first world – before I was ready to receive this gift.

    I’m spending this Valentine’s Day with my favorite group of single Filipino ladies.  I’m making us a breakfast-for-dinner feast:

    Croque Monsieur with Cayenne Honey

    Chocolate Chunk Pancakes with Raspberry Vanilla Bean Sauce

    Feta and Herb Scrambled Eggs

    Passion Fruit, Mango, & Papaya Fruit Salad with Fresh Ginger

    Whipped Cream

    And there’s no place else in the world I’d rather be.  But Dad, don’t worry, this isn’t a proclamation that I’ve given up on dating!

    And one last thought…just because.  What to me is the ultimate Valentine’s message…

    “This is love: not that we loved God, but that he loved us and sent his Son as an atoning sacrifice for our sins.”  “You see, at just the right time, when we were still powerless, Christ died for the ungodly.  Very rarely will anyone die for a righteous person, though for a good person someone might possibly dare to die.  But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.  Since we have now been justified by his blood, how much more shall we be saved from God’s wrath through him!  For if, while we were God’s enemies, we were reconciled to him through the death of his Son, how much more, having been reconciled, shall we be saved through his life!”  (1 John 4:10; Romans 5:6-10)

  • Rice Pudding for #GivingTuesday

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    Rice Pudding for #GivingTuesday

    The Black Friday and Cyber Monday madness is over…congratulations for making it through without being trampled in a department store somewhere or getting carpal tunnel from those long hours spent surfing the web for the best deals. And today is #GivingTuesday and just like last year I will donate $1 to PEER Servants for everyone who “likes” this blog post. PEER Servants supports Christian microfinance organizations all over the world, and this year they’ve designated that all #GivingTuesday donations support a vocational training program for South Sudanese single mother refugees. $100 can purchase a sewing machine kit that, together with training in tailoring provided by their South Sudanese partner, can allow mothers to generate much-needed income for their children. To read more about this incredible organization click here and let’s get a deserving mother a sewing machine!! How amazing would that be!! So please like this post, spread the word, and while you’re at at, make an extra dish of this rice pudding and give that away to someone too!

    Last week when I posted the video of me making Fatima’s rice pudding, I never imagined how many of you would request the recipe! You asked for it, so here is the recipe for my family’s favorite rice pudding. Growing up I had a Portuguese second Mom named Fatima and she made us rice pudding for every holiday, every time we came to visit or she babysat us, and sometimes for no reason at all. I remember going to her house and watching her stir a huge pot of steaming rice on the stove, and then adding milk, milk and more milk, sugar and then either fresh eggs or small packets of European pudding mix. She’d always end up making more than she anticipated, would run out of large dishes and then start pulling out every vessel she could find until every surface of her counter and table was filled with a bowl, cup or saucer of the creamy deliciousness. I was always allowed to eat as much as I wanted, but not until it was all carefully sprinkled with cinnamon. I watched in amazement as she would fill her left palm with a mound of cinnamon, then take a pinch between her right thumb and pointer finger and sprinkle perfect lines in a criss-cross pattern across the top of each dish. NOW it was ready to eat.

    Even my mom who was very health conscious and rarely let us eat sweets loved Fatima’s rice pudding, and considered it its own food group…not cloyingly sweet or rich like a lot of rice puddings out there…the perfect snack for any time of day.

    When Fatima and her family moved back to Portugal 10 years ago, it was up to me to keep my family’s bellies full of rice pudding. I never had a written recipe but after all those years of watching Fatima I felt (somewhat) confident in my ability to make a decent representation. I’ve had batches that are spot on and others that are less than stellar. But it always gets eaten, and without fail I always end up making more than I set out to make! I’ve realized it’s because you don’t need nearly as much rice as you’d think. Fatima always used long grain white rice but I prefer the slight chewiness of arborio. This is the only modification I’ve made, and as you start experimenting with it, I’m sure you’ll come up with modifications of your own. This is a really forgiving pudding and turns out best if you taste and adjust as you go along. It’s a really sensory experience…I love the way the rice smells as it’s steaming, the way I can see the milk change from watery and pale to thick and yellow, the way I run my finger along the back of the wooden spoon to see how thick it is, and the way it sets up in the pan.

    The recipe below will fill roughly a 9″ x 13″ x 2″ glass pyrex dish, however it can easily be doubled or tripled. And in the true spirit of this pudding, I suggest you make a little bit more, fill whatever dishes you have, and then gather your family around with spoons in hand. But not until you sprinkle cinnamon over the top.

    Recipe: Rice Pudding

    Ingredients:

    Makes a 9″ x 13″ x 2″ pan

    1 c arborio rice
    2 c water
    1/4 tsp sea salt
    4 c whole or 2% milk
    1/2 c granulated sugar (or more or less to taste)
    1 egg yolk
    Zest of 1/2 lemon, peeled into large strips (about 1/2″ x 2″)
    1 tsp vanilla extract

    Instructions:

    In a large heavy-bottomed pot, combine rice, water and salt and bring to a boil over high heat. Put the lid on the pot, reduce to a low simmer and cook for 10-12 minutes or until all the water is absorbed. Remove the lid, add the milk and lemon zest and simmer over medium heat until the rice is soft and the milk has thickened, about 15-20 minutes. The mixture should be slightly boiling but not at a rapid boil. Every few minutes, stir with a wooden spoon, scraping the bottom and sides to make sure the milk is not sticking and burning. The rice is thick enough when it coats the spoon and you can draw a line in the pudding on the spoon with your finger (this is called “napante” in French btw, NOW you know everything and you’re welcome.) If it looks to you like there is a lot of rice and not enough pudding, simply add more milk, then simmer and reduce it. When you’ve attained a good rice to pudding ratio, it’s time to add the sugar (adding it sooner would make the pudding more prone to burning.) Start by adding 1/3 of a cup. Stir until it’s dissolved, then give the pudding a taste. Keep in mind that chilling mutes flavors, so heir on the side of a little sweeter than you’d like your finished product to be. Continue adding sugar until it tastes spectacular, then remove the strips of lemon rind. In a small bowl, wisk the egg yolk, then add about half a cup of hot pudding to the yolk and wisk until combined. Remove the pudding from the heat and sir the egg mixture into the pot of pudding. Return to the heat and cook for 1 minute more. Remove from the heat and stir in vanilla extract. Give it one more taste, then pour it into your pan…or pans. Sprinkle cinnamon over the top immediately as the pudding starts to set up and form a skin which makes the cinnamon less sticky. Let cool to room temperature and then refrigerate within 12 hours. It’s best eaten within this window, is also great cold, and even better when brought back to room temperature before serving. It’s also great eaten with your bare hands according to my little brother.

    Don’t forget to “like” this blog post and I will give a dollar to PEER Servants to help Sudanese refugee mothers! While you’re at it, sign up to follow my blog so you never miss a post. And when you make this pudding, let me know how it turns out, what modifications you’ve made, and how many pans you fill!

     

  • Give Thanks…For Pumpkin Bread! Recipes for Classic Pumpkin Bread + Paleo Pumpkin Bread

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    I’ve spent many holidays living overseas and it’s always been exciting to see how other cultures celebrate. Except for Thanksgiving. Being an exclusively American holiday (sorry Canada, you don’t count) I always felt especially isolated and foreign when Thanksgiving rolled around. However, my Thanksgivings abroad have been anything but boring, and by far the most memorable ones ever. Read on for my accounts of getting trapped inside an ancient Italian castle, cooking a Thanksgiving feast for a crew in Italy, and the best Thanksgiving surprise in Manila. The common denominator has been my Auntie Linda’s pumpkin bread…be it baking one in Italy or eating one in Manila that had been shipped to me from half way around the world. So read on for the recipe for the only classic pumpkin bread you should ever bake. And this year I’ve been experimenting with grain-free baking, so bonus recipe…Paleo Pumpkin Bread!

    For as long as I can remember, one of the dishes I’ve looked forward to most each holiday is my Auntie Linda’s pumpkin bread.  This pumpkin bread has ruined me from being able to enjoy any other pumpkin bread out there.  It is incredibly moist but with a slight chewiness, and the sweetness is tempered by an intense pumpkin flavor and perfect blend of spice.  Some loaves are flecked with walnuts, some with chocolate chips, and some left plain (for the pumpkin purists).  Our family has been enjoying this treat since long before the dawn of America’s pumpkin craze/commercialization…did you know that the first day of autumn is no longer September 21, but it’s been officially changed to the day in August when Starbucks releases its pumpkin spice latte?

    Growing up I’d always spend Thanksgiving morning helping my mom in the kitchen or setting the table (probably a bit begrudgingly) but would always get excited when tasked with slicing the pumpkin bread and putting it on a plate, as I got to nibble on any crumbs that “accidentally” appeared, while knowing that there’d be mutiny in my family if I dared take a piece before dinner was served!  My cousins and siblings are equally obsessed, and we would always fight over the leftovers, savoring each bite, and reminding ourselves that more would be coming to another holiday soon (we now request it at Christmas and Easter!)

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    Our family is now scattered about, so when any of us can’t join the Ondrick/Rogers clan in Mass, we just bake the pumpkin bread ourselves.  The first Thanksgiving I ever spent away from my family I was spending a semester abroad in Florence, and took a train to Nice to meet up with a college friend. I have a vivid memory of eating gingerbread gelato Thanksgiving night, as it was the closest I could get to the flavors of pumpkin spice. That experience in Italy is what made me want to become a chef, BTW! So fast-forward 5 years to my second time away for Thanksgiving, back in Italy but this time for culinary school! As the leaves started to turn and the air got crisp, I started to crave pumpkin bread.  Fresh pumpkin was easy to find, but I couldn’t find canned pumpkin anywhere.  So I bought a fresh pumpkin, cut it up, and cooked it in a cryovacked bag in my school’s steam oven.  I then stayed late after class, joined by two classmates, to pass the pumpkin through a sieve, yielding a delicious creamy puree.  We changed out of our uniforms and puree in-hand, attempted to head home.  Now, our school was in an old castle with a 12 foot wrought-iron gate surrounding it.  It was close to 8pm, and when we tried to leave, the gate was locked…we were trapped inside the school grounds!  We went back into our building and looked for anyone who was still lingering or a janitor cleaning up from the day, but everyone was gone.  Trying not to panic, we began searching for a way out, while periodically calling out for anyone who might hear us to come to our rescue.  Finally we found a back entrance where the gate was only about six feet tall.  We rallied our courage, threw our bags (and pumpkin) over first, and then helped to hoist each other over the gate!  I  made it home, baked two loaves in pans I borrowed from school, shared with my class and kept the other for my roommate Christine and I to eat for breakfast.  It was so worth almost having to spend a night sleeping in our school kitchen!

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    On the actual day of Thanksgiving that year, I had moved on from school and was staging at Ristorante l’Angolo d’Abruzzo in Carsoli, Italy.  The restaurant owner, Lanfranco, asked if I wanted to cook a traditional Thanksgiving meal for the kitchen crew, and I excitedly agreed!  The chef, Valerio, asked what ingredients I would need – turkey, potatoes, chestnuts, fresh currents (as a substitute for cranberries), apples, and of course – pumpkin.  A few days before I was to cook this feast, Lanfranco informed me that the only turkey they were able to find weighed 30 pounds!  This was out of the question, so the whole dinner was in jeopardy of not happening.  I stayed optimistic, and the day before started preparing some items – currant “cranberry” sauce with orange and spice, dough for my apple crostata, pumpkin pie, and pumpkin bread.  All the cooks scrunched their noses at the idea of a dessert made of pumpkin. “How can this be?  Pumpkin in a cake?  It makes no sense!  Surely this can’t taste good!”  I just smiled and thought, “they’ll see!”  That night, Lanfranco still didn’t know if the turkey was going to arrive, but early the next morning I awoke to him yelling, “Ashley, la tacchino e arrivata!”  The turkey had arrived!  I jumped out of bed, threw on my clothes, and ran down into the kitchen.  I examined the turkey – it was about 15 pounds and a real looker.  I made a stuffing with roasted chestnuts and apples and got it into the blast chiller so that I didn’t give us all food poisoning (never stuff a cold bird with hot stuffing!)  I got the turkey stuffed and into the oven, then made an apple-mock mincemeat crostata with an almond crumble, buttery herb biscuits, and mashed potatoes.  The sous chef, Manuel, was supposed to come in and help me, and when he finally strolled into the kitchen later that morning all he cared about was seeing where the turkey was stuffed…nel cullo!  Lanfranco had invited a bunch of friends over, and I was now feeding a group of 20!  He uncorked some wine as I brought out all the dishes, serving them family style, and then Valerio attempted to carve the turkey.  He was looking at it like it was a foreign object, and before he butcher the poor bird, asked if I’d carve it instead.  They all sat in amazement as I removed the legs and wings, carved the breast, and then the dark meat.  The meal was a hit!  When it came time for dessert, I whipped up some cream and served a small slice of each of the three tortas.  This was a tough crowd, and lets just say that I don’t think America’s obsession with pumpkin sweets will ever catch on in Italy.  But everyone cleaned their plates!  That Thanksgiving is definitely one I’ll never forget.

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    Three years ago I spent Thanksgiving in Manila.  As the warm summer turned to fall in the US, July to November is rainy season in the Philippines thus it had been hot, humid, and rainy since I arrived in July.  But without any change in seasons to spark my pumpkin cravings, it happened anyway!  I’ll blame it on social media, since pretty much all my Instagram and Pinterest feeds are food-related.  One day while browsing the grocery store shelves (one of my favorite activities) I found a lone can of Libby’s pumpkin!  I was so excited, but on further inspection I found the can dented and dirty, and the expiration date told me it had been sitting on the shelf since last year.  I acquiesced to living without pumpkin for a year, and besides, our condo didn’t have an oven. Shortly after, my amazing cousin Lily told me she wanted to send me a package and asked what I’d like.  I immediately responded, “pumpkin!”  She mailed the package the beginning of November, and three weeks later when it still hadn’t arrived I started to worry.  I prayed all week that it would arrive by Thanksgiving so that I’d have some taste of home.  Wednesday evening while at work I received a notification that my package was ready to be picked up at the post office! I would be picking up my package on Thanksgiving!  Thanksgiving morning I received a sweet email from my Auntie Linda, telling me that she was baking away…pumpkin bread, sweet potato casserole, and she even sent a picture of a loaf in an adorable pumpkin patch pan sent to her by…Lily!  I loved the email and could smell the sweet spice from her kitchen as I read it.  But man, did it make my mouth water for some pumpkin bread.  I think I was craving that more than any other Thanksgiving food.  I decided that I would request it at the next holiday I spent at home, and tried to put it out of my mind.  Penny and I went to the post office to pick up my package, dodging Jeepney’s and the other wild motorists.  I couldn’t wait to open it, and found it filled with pumpkin goodness – pumpkin spice coffee, pumpkin crackers, and something wrapped tightly in tinfoil and plastic.  As soon as I began to open it, I was hit with the unmistakable aroma…it was Auntie Linda’s pumpkin bread!!  Lily had baked me a loaf, brimming with chocolate chips that helped keep it moist.  I broke into it with my bare hands, with the biggest smile on my face, savoring every bite.  It didn’t matter that it was now three weeks old, and had traveled half way around the world.  This pumpkin bread is the best!!  My first thought was that I couldn’t let anyone here know about my treasure.  I would take it back to my condo, and slowly eat it over the next week (or who am I kidding, eat half of it that night for Thanksgiving dinner!)  But the more I thought about it, the more I knew that I would enjoy it most if I shared it with others.  That’s what I love about being a chef – sharing meals together and seeing the delight on people’s faces when they are enjoying good food. 

    All night I kept smiling when I thought of this recent series of events…going from missing my family and our Thanksgiving feast, to my amazement and delight when I opened Lily’s package and found the pumpkin bread inside.  These are the moments when there is no denying that not only is there a sovereign God who makes null coincidence, but that he is intimately in tune with all our needs, and loves to delight his children. “And I pray that you, being rooted and established in love, may have power, together with all the saints, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge – that you may be filled to the measure of all the fullness of God.”  (Ephesians 3:17-19)  One of my favorite verses, and was part of my day’s devotions!

    My breakfast the next morning consisted of a hunk of pumpkin bread and a steaming mug of pumpkin spice coffee.  I then cut the loaf into pieces, just like when I was a kid helping my mom on Thanksgiving morning, left a piece for my roommate, and brought the rest into work with me.  As I unwrapped the loaf in my office, I shared with my co-workers the story of the pumpkin bread, how it’s my Aunt’s recipe that we have at every holiday – a family favorite, and how my cousin had baked this and shipped it all the way from the US to Manila.  Together we finished every last bite, and they kept exclaiming, “masarap!”  which means, “delicious!”  Don’t be surprised if the pumpkin craze does catch on in the Philippines!   

    I love that we have a whole day devoted to giving thanks.  It doesn’t matter where we are or who we’re with, what we’re eating or what circumstances we find ourselves in, there is always a reason to give thanks! And I’m making it really easy…here are two reasons to give thanks…the best ever classic pumpkin bread and Paleo pumpkin bread!

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    Here’s the recipe for my Auntie Linda’s pumpkin bread. The high ratio of wet ingredients to dry makes this bread incredibly moist. It keeps at room temperature for a week (but how would I know, it never lasts that long!) If you don’t need both loaves, bake them anyways, stick one in your freezer, and you’ll have it for last-minute company or a sudden craving for pumpkin bread.

     

    Auntie Linda’s Pumpkin Bread

    Makes 2 loaves

    Ingredients:

    2c pumpkin puree (look for BPA-free cans)

    1 c neutral oil (I prefer sunflower or safflower)

    4 eggs, preferably pasture-raised

    3 c granulated sugar (unbleached if possible)

    2 1/4 c all-purpose flour

    2 tsp sea salt

    1 tsp nutmeg

    1 tsp cinnamon

    1 tsp cloves

    1 tsp baking powder

    1 tsp baking soda

    optional add-ins:

    1 c walnuts or pecans, roughly chopped

    1 c dried cranberries

    1 c chocolate chips

     Instructions:

    Preheat oven to 350°.

    In a large bowl, wisk together the eggs, sugar and pumpkin puree. Separately, wisk together flour, salt, spices, baking powder and baking soda. Add dry ingredients to pumpkin mixture and mix until just combined. Mix in nuts cranberries, or chocolate chips if using.  Grease 2, 9″ loaf pans, pour batter into pans and bake for 50 minutes or until a cake tester inserted into the center of the loaf comes out clean (a bit of crumbs may cling to your tester and that’s fine, just make sure the batter in the center of the pan has fully cooked).

    Let cool on a wire rack, then keep wrapped at room temperature for up to a week, or freeze one loaf for up to 3 months.

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    Paleo Pumpkin Bread

    Makes 1 full-sized loaf or 2 mini loaves (I like to use paper loaf pans, and then give 1 away! Only lightly sweetened with maple syrup and packed with fiber, protein & healthy fats, you can feel good about eating this any time of day!

    Ingredients:

    1 c pumpkin puree (look for BPA-free cans)

    1/3 c walnut, safflower or sunflower oil

    3 eggs, preferably pasture-raised

    1/3 c maple syrup or honey

    1 tsp vanilla extract

    1 3/4 c blanched almond meal (I get mine from Trader Joes)

    1/3 c tapioca flour

    1/2 tsp sea salt

    1/2 tsp nutmeg

    1/2 tsp cinnamon

    1/2 tsp cloves

    1 tsp baking soda

    optional add-ins:

    1 c walnuts or pecans, toasted & roughly chopped

    1 c dried cranberries

    1 c chocolate chips

    2 c diced apples

     Instructions:

    Preheat oven to 350°.

    In a large bowl, wisk together the eggs, maple syrup, pumpkin puree, oil & vanilla. Separately, wisk together almond meal, tapioca flour, salt, spices and baking soda. Add dry ingredients to pumpkin mixture and mix until just combined. Mix in nuts cranberries, chocolate chips or apples if using.  Grease 1, 9″ loaf pan or 2 smaller loaf pans and pour batter into pans. Decorate the top with nuts if desired. Bake for 60 minutes for a full-size loaf; 35-45 minutes for smaller loaves, or until a cake tester inserted into the center of the loaf comes out clean (a bit of crumbs may cling to your tester and that’s fine, just make sure the batter in the center of the pan has fully cooked). Let cool on a wire rack.

    *Note, after a day this bread should be store in the refrigerator because of the high moisture content.*

  • To My Culinary Muse, My Auntie Lorilee

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    We lost my Auntie Lorilee to cancer 9 years ago today. I was there holding her hand when she passed, my uncle and cousin weeping quietly by her side; my mother softly quoting Psalm 23. The day of her wake was on Halloween and for years when October came around I wanted to go to a dark corner and hide until the season had passed and I could go back to burying the pain.

    And literally as I am writing this, tears streaming down my face, trying to find the words for what changed in me, this Jesus Culture song came on iTunes and the words say it all…

    There’s a joy that triumphs over fear
    There’s a laughter that wipes away all tears
    There’s a presence that changes atmospheres
    There’s a name
    We will fix our eyes on the One who overcame
    We will stand in awe of the One who breaks the chains
    Joy has a name
    Joy has a name
    Jesus

    That year I threw a Halloween Party as a way to celebrate the victory I have in Christ and to celebrate my Auntie’s life. My aunt was notorious for not only throwing a party, but being the life of the party. And she would find reasons to throw a party, like the 2007 super bowl when the Colts made it all the way and she insisted she had ALWAYS been Peyton Manning’s biggest fan. I got to continue my Halloween Party tradition this year with my new group of friends in St. Pete whom I love so much! And the whole time getting ready I thought of my Auntie Lor, as I often do while I’m in the kitchen. She’s always been my culinary muse, and I am thankful beyond words for the time God gave me with her.

    Even though this photo is blurry (iphone cameras have come a long way in the last decade), it’s one of my favorites as it’s the epitome of my aunt’s courage. She was an avid American Idol fan, and my uncle, mom & I got tickets for us all to see them live in Hartford. Her brain tumor was so sever at that point that her vision was limited and she had started having seizures. But she was SO excited to be at that concert and marched in there sporting a neck pillow, sunglasses and noise-minimizing headphones, a memory I will never forget. I’ve been sharing my memories of her for the past few years on this day as a way to celebrate her life, and am always thinking of the lives she touched, the memories this post stirs up in all those who loved her, and the encouragement this post could give to all those who need it. I wrote it while living in the Philippines and never imagined that within such a short time we would lose my Uncle too. He always replied to my post with a memory of my aunt, telling me how much he loved and missed her. Amidst the pain I can again rejoice, knowing that my aunt and uncle are together again…

    This is a very special post, dedicated to my Auntie Lorilee.  Although cancer took her life 6 years ago today, she didn’t loose the battle.  She fought with endless courage, bravery, determination, and strength.  And she did so with unfathomable joy, a sense of humor like no other, and a voracious appetite and command in the kitchen!  And it was her love of feeding people, her excitement over good food, and the enjoyment she got from sharing it with others, that inspired me as a fledgling cook and is a source of continual inspiration as I now cook for others. 

    Auntie Lor would find something she liked…and soon we all liked it!  Now, our whole family is obsessed with good food.  It’s the focal point of all gatherings, celebrations, and holidays.  Of course we’re there to spend time with each other, but where do us women gather?  In the kitchen!  The food is our source of tradition, it’s what we fuss over, it’s what we talk about…”did you see Grandma’s apple pies?!”…“wow, this is a great batch of Auntie MJ’s crab dip!”…”oh the kids helped me decorate the cookies!”…”I used pears instead of apples this time”…“I tried this new recipe from Gourmet…” that was Auntie Lor.  Thanksgiving is coming up, and one of my favorite dishes in addition to Grandma’s French meat stuffing and Auntie Linda’s pumpkin bread, is Auntie Lorilee’s sweet potato casserole.  I’ve loved it for as long as I can remember, but only found out as I got older that it didn’t always grace our dinner plate but got it’s humble start as one of Auntie Lor’s new recipes she tried that year.  And I could go on with examples of such dishes…cranberry Waldorf salad, Charlotte’s chocolate cake, egg strata, chocolate crinkle cookies, apple cake…

    It’s funny how certain things stick with you.  Lock-and -lock containers.  Auntie Lor tried one, was hooked on their “locking” ability as a means of keeping leftovers fresh, and soon had a whole pantry stacked with every shape and size imaginable.  And she told everyone about them!  I’m sure that half of Rutland was going to their nearest lock-and-lock supplier and stocking up.  She should have received commission!  Eventually they lost their popularity in the states, probably as PCB fears gave rise to the use of glass storage containers.  Every once and a while I’d see one and chuckle.  Then I moved to the Philippines.  My first trip to the grocery store I was already shocked at how many familiar products lined the shelves, and in searching for some plastic containers I found…you guessed it, lock-and-locks!  But that was just a small display.  I soon learned there are entire lock-and-lock stores here!  I can’t help but laugh every time I pass by one.  Auntie Lor exuded the kind of passion and energy that she could make even a simple plastic container exciting and “lock” into my brain!

    It was this passion and excitement, coupled with how absolutely delicious everything that came out of her kitchen was, that drew me into the kitchen with her.  I’ll never forget sitting in the kitchen, mesmerized as Auntie Lor explained to me the science behind a flaky pie crust.  How the butter MUST remain chilled and in small chunks, because since butter contains about 15% water, once it enters a hot oven that water turns to steam, and that steam forms layers in the dough that result in a puffy, flaky, tender crust.  I went home and soon after baked my first strawberry rhubarb pie with an all butter pie crust.  (It was Grandma who taught me how to bake my first-ever pie – apple with a shortening crust; the two equally delicious and memorable!)  Auntie Lor made a special breakfast cereal that she once gave me a small bite of.  It was amazing!  I again stood transfixed as she explained her technique: combine bran flakes, fiber twigs, shredded coconut, and slivered almonds.  Drizzle with maple syrup, spread on a jelly roll pan, and bake; every 5 minutes removing from the oven, drizzling with a bit more maple syrup, and stirring.  For the final touch, add golden raisins with yet another drizzle of maple, and bake for one last increment.  This cereal inspired me to start making a maple almond granola, which after a few tweaks I perfected the recipe for and soon had my family hooked on.  Again, I could go on and on with similar stories of the ways Auntie Lor inspired me, instructed me, encouraged me, and fueled the spark that drove me to becoming a chef.

    When Auntie Lor got sick and we all started visiting frequently, it was just known that we would show up with food.  There was no preemptive phone call of, “should I bring something for dinner?” but instead, “I was thinking of making spinach manicotti for dinner.  How does that sound?  Do you want to get the bread from Babalouies?”  Bringing a meal is not something that’s expected in the sense that it’s taken for granted, rather it’s because the act of making a meal is an outpouring of love, an extension of oneself, and this sentiment is mutually shared by all who gather at the dinner table.  Auntie MJ probably made enough meatballs to feed half of Rutland, not to mention clam sauce, francese, manicotti…and so many more amazing Italian dishes that came pouring out of her kitchen with the same love and care as new olive oil flows from the press.  And this held true for the rest of the women in our family as well.  But there’s no way Auntie Lor would let us do all the cooking!  As soon as we’d arrive, it was off to the farmers market to buy ingredients.  Then Auntie Lor would sit and instruct her fleet of sous chefs on just how exactly she wanted the vegetables prepped for the terrine, how the butternut soup should be thinned and seasoned, how to assemble the chocolate raspberry pie (an experience my mom will never forget!), how long to bake the morning glory muffins…

    We ate a lot, and we ate well over those 16 months! 

    We spent a weekend together on Cape Cod at Auntie Mj and Uncle V’s house.  Auntie Lor instructed me on how to make her famous quattro formaggio.  She had brought all the ingredients, and as I went to chiffonade all the basil, she insisted I leave a perfect sprig untouched.  As I pulled the bubbling cheesy crostini from the oven and transferred them to a Polish Pottery platter, she simply but beautifully garnished one side of the platter with the flourish of basil.  That simple herb made the dish complete, and little did I know that not too long after, I would spend countless nights that turned into years, garnishing platters in my job as a catering chef – again thinking of Auntie Lor all the while.

    Yes, writing this post is emotional and oh so bittersweet.  But you know that unfathomable joy I said she lived each day with?  It wasn’t just because she lived for a good joke, and had a family whom she loved to pieces, and amazing friends who surrounded her.  It was because she knew that this life wasn’t the end.  She knew that her Redeemer Lives!  I am grateful beyond measure to have had her as my Auntie – for her presence in my life, for all that she taught me, for her influence and inspiration, for these precious memories that flood my mind regularly – and that I know without a doubt that I will see her again one day.  

  • S’Mores Bars for #nationalsmoresday

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    S’Mores Bars for #nationalsmoresday

    It’s national s’mores day so what better thing to make than…s’mores bars! It’s also the first day of school here in Florida, but pack these s’mores bars in your kids’ lunchbox and they’ll think it’s still summertime! They’re a cinch to make, are gluten-free (and can easily be made dairy-free), and you get to use a blowtorch. How fun is that?! Simple Mills is my new go-to for gluten-free goods as they are packed with nutrient-dense ingredients like almonds, flax, cassava & coconut oil, and all of their products taste so good! I used the Simple Mills Cinnamon Crunchy Cookies ground up into a flour to make these “graham cracker” & oatmeal blondies. I topped them with Endangered Species Chocolate Natural Cocoa Spread  which is dairy free, has only 6 ingredients and makes for an intense melted chocolate layer. Top that with a meringue that you literally whip up in minutes, and then all you need to do it bring the bring the heat! If you don’t have a hand-held blow torch, you can put these under the broiler (or have one delivered to you next day via Amazon Prime)

    Recipe: S’Mores Bars (GF)

    Makes 16 bars

    Graham Cracker & Oatmeal Blondies:

    1 box Simple Mills Crunchy Cinnamon Cookies

    3/4 c gluten-free rolled oats

    1/4 c gluten-free oat flour (either store-bought or made by pureeing oats to a fine meal)

    1/2 c packed brown sugar

    1 tsp baking powder

    1/2 tsp sea salt

    1/2 c unsalted butter, melted (preferable grass-fed) or sunflower oil (dairy-free option)

    1 egg, lightly beaten (preferably pasture-raised)

    Preheat oven to 350°, line an 8”x8” pan with parchment paper and grease bottom and sides with butter. In a food processor, finely grind cookies until they resemble flour. Measure 1 cup of cookie crumbs into a mixing bowl and mix in the oats, oat flour, brown sugar, baking powder and salt. Add the melted butter & egg to the dry ingredients and mix until well combined. Take half of the remaining cookie crumbs and sprinkle them on the bottom and sides of the prepared pan. Pour the batter into the pan, smoothing the top, then sprinkle with remaining cookie crumbs. Bake for 30 minutes until golden. 

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    Chocolate Layer:

    Let the blondies cool completely, then grabbing onto the parchment paper, lift the blondies out of the pan onto a cutting board. Spread 1 jar of Endangered Species Natural Cocoa Spread over the entire top of the blondies. Cut into 16 squares.

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    Meringue:

    2 egg whites

    1/2 c granulated sugar (preferable unbleached)

    1/8 tsp cream of tartar

    1/8 tsp sea salt

    With an electric mixer (either hand-held or stationary), wisk egg whites, cream of tartar & salt until frothy. Slowly and in a steady stream, beat in sugar. Beat on high speed until stiff peaks form. For perfect swirls, transfer meringue to a piping bag, otherwise a spoon and your fingers work just fine. Dollop meringue evenly on top of the chocolate-covered blondies.

    To Brûlée:

    If using a blow torch (way to go!) position torch 1″ from the meringue, and hit it with the flame until the meringue turns brown (a few seconds) then move to the next area until you’ve achieved the perfect campfire s’mores effect.

    If using a broiler, adjust your oven rack to the highest setting and turn your broiler onto high heat. Place meringue-covered blondies on a baking sheet and place on the top rack of the oven. Broil until golden brown, about 2 minutes, rotating if needed.

    Store at room temperature in an air-tight container for up to 3 days (like they’re really going to last that long!)

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  • Crab Cakes & Micro-Entrepreneurs Who Need Your Vote!!

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    I need your help! As many of you know, 3 years ago at this time I was living in the Philippines playing the part of Elsa the “tall,” blonde, American in a foreign land. When I wasn’t singing “Let It Go” to little girls, I was volunteering with a Christian microfinance organization. My partner organization here in the states, PEER Servants, is holding their annual Lydia Awards where you can vote on the micro entrepreneur you think is most deserving of funding that will greatly increase their micro-endeavors. Click on this link to read their inspiring stories and cast your vote!

    PEER Servants Lydia Awards Voting

    I really try not to be biased, but I have a soft spot in my heart for the Center for Community Transformation (CCT) in the Philippines, and in the spirit of their nominee, Mimosa Cortez, a seafood catcher and processor in the Philippines, here’s a recipe for some healthy & delicious crab cakes! Because what’s a cooking blog after all, without some food!

    Instead of the traditional breadcrumbs typically used in crab cakes, I substitute coconut flour which has a similar binding effect, is super high in fiber, and yet does not make the crab cakes taste like coconut!! This recipe is great for anyone who’s gluten-free, grain-free, low-carb or just trying to find healthy substitutes. I top the crab cakes with whatever herbs & shaved veggies I have on hand – fennel, celery, radishes & summer squash are all excellent, tossed simply with lemon juice & olive oil. And if you’re really looking to go all in, make some mashed cauliflower or creamy grits and use that as your base. This meal can be on the table in 30 minutes and you’ll feel like you are eating at a restaurant!

    The recipe is below, and if anyone would like to learn more about why in the world I lived in the Philippines, and read some pretty incredible & hysterical accounts of my time there, check out the links to related blog posts at the bottom of this post!

    Recipe: Paleo Crab Cakes with Shaved Vegetable Relish

    Serves 4

    For the crab cakes:

    1 lb crab (claw meat is a cheaper option to lump and works just fine!)

    1 egg

    3/4 c celery, small dice

    3 TBSP coconut flour

    2 TBSP mayonnaise, preferably made with avocado or olive oil

    2 TBSP parsley, finely chopped

    1 TBSP lemon juice

    1/2 TBSP dijon or whole grain mustard

    1/4 tsp sea salt

    1/4 tsp ground pepper

    1/2 tsp cajun seasoning

    Preaheat oven to 425° and line a sheet tray with parchment paper. Combine all ingredients and form into roughly 1/2 c balls. Slightly flatten into discs and place on baking sheet. Bake for 12-15 minutes until cooked through and slightly golden. Top with shaved vegetable relish.

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    Shaved Vegetable Relish

    Use a combination of whatever vegetables you have on hand or can get your hands on. Here are some suggestions:

    1 summer squash or zucchini

    1 fennel bulb

    2 celery stalks

    1/2 bunch radishes

    a mixture of celery leaves, parsley, dill, taragon, basil or whatever other herbs you have on hand

    2 TBSP extra virgin olive oil

    1 TBSP lemon juice 

    salt & pepper to taste

    While the crab cakes are in the oven, using a mandolin or vegetable peeler, thinly shave your vegetables. Combine with herbs, lemon juice, olive oil, salt & pepper. Taste & adjust seasoning. The warm crab cakes with cool relish is a great contrast. Hope you enjoy!

     

     

  • Watermelon, Cucumber & Marinated Feta Caprese with Pistachio-Mint Pesto & Arugula

    A spin on a traditional Caprese salad with all the flavors and textures you want on a hot summer day. It’s refreshing and a perfect balance of salty, sweet, crisp & bright. Pretty easy on the eyes too!

    Tips for making it ahead/making it on the fly

    • You can marinate the feta for up to one week
    • You can make the pesto, freeze it, then have it on the ready. Otherwise it keeps in the fridge for up to one week
    • If you’re pressed for time you don’t even have to marinate the feta, you can simply toss the arugula with orange juice, olive oil, salt& pepper

    Recipe: Watermelon, Cucumber & Marinated Feta Caprese with Pistachio-Mint Pesto & Arugula

    Marinated Feta:

    2 lb block of feta

    1 orange, peeled and then peel cut into thin slices

    1 lime, peeled and then peel cut into thin slices

    1 tsp ground coriander

    1 1/2 c extra virgin olive oil

    Combine olive oil, orange zest, lime zest & coriander. Let oil infuse for at least 1 hour. Cut feta into 1/4” slices. In a glass container, pour a small amount of oil mixture, add a layer of feta, top with some oil, and continue layering until all feta is covered in oil. Marinate a minimum of 12 hours but up to 7 days.

    Pistachio-Mint Pesto:

    4 c mint leaves, picked from the stems 

    3/4 c shelled, raw pistachios

    1 tsp sea salt

    3/4 to 1c extra virgin olive oil

    juice of 2 limes (the ones you used the zest of  for the marinated feta)

    1 ice cube

    Add pistachios to a blender or food processor and pulse until coarsely chopped. Remove 1/4 cup and set aside for garnish. Wash the mint leaves in cold water, shaking lightly but leaving a bit of the cold water clinging to the leaves. To the blender, add ice cube, mint leaves, 1/2 cup of olive oil and salt. Blend briefly, then add lime juice and remaining oil as needed and pulse all together. The mixture should be mostly smooth and bright green. Taste and adjust the salt, lime juice & olive oil to your liking.

    Salad Assembly:

    1 large watermelon, cut into roughly 1/2” x 4” x 4” pieces

    3 english cucumbers, cut in half then into 1/4” slices using a mandolin or vegetable peeler

    marinated feta slices (allow excess oil to drain off of the feta as using)

    pistachio-mint pesto

    1 container baby arugula

    1 orange (the one you used the zest of for the feta marinade)

    1/2 bunch mint, cut into a chiffonade

    1/4 c chopped pistachios (reserved from pesto)

    sea salt & pepper

    Spread 1/3 of the pesto on the bottom of a large platter. Arrange watermelon, feta & cucumber pieces, somewhat overlapping, in rows or in a concentric circle. Drizzle with additional pesto. In a bowl, toss arugula with juice from the orange, some of the oil from the marinated feta, salt & pepper to taste. Mound arugula in the center of the platter, and sprinkle with mint & reserved pistachios.

  • Grilled Shrimp & Zucchini Ribbon Skewers with Romesco Sauce

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    I love recipes that are simple enough for a quick weeknight meal or fancy enough for a weekend cookout with friends (because in my household, cookouts are totally fancy…non of this hot dog & hamburger business!) There are only EIGHT ingredients in this entire recipe, and it comes together in under 30 minutes (not including marinating time). The zucchini ribbons really dress up the dish, and the edges get crispy while the inside stays creamy. The garlic, lemon and parsley in the shrimp marinade is the perfect complement to the flavors of the romesco sauce…which you are going to fall in love with and want to use on everything! To be honest, I normally don’t like roasted red peppers as I think their flavor overwhelms everything else in a dish, but the simple combination in this sauce is magical.

    Recipe: Grilled Shrimp & Zucchini Ribbon Skewers with Romesco Sauce

    For the Skewers:

    Makes appx. 20 skewers
    1/3 c extra virgin olive oil
    2 TBSP lemon juice
    1/4 c parsley, chopped
    2 garlic cloves, minced
    1/2 tsp sea salt
    1/2 tsp ground pepper
    2 lbs extra-large shrimp, peeled & deveined
    4 zucchini, thinly sliced into ribbons with a mandolin or vegetable peeler
    Combine olive oil, lemon juice, parsley, garlic, salt and pepper, and toss with shrimp. Place in a bowl or ziplock baggie and marinate for 2 to 12 hours.
    When ready to serve, heat grill to medium-high heat. Drizzle zucchini with olive oil & season with salt & pepper. Thread some zucchini ribbons onto skewer, then a shrimp, and continue to alternate. Cook skewers until shrimp are bright orange and slightly charred, about 3-4 minutes per side. Arrange on a platter.

    Romesco Sauce

    Makes appx. 2 cups
    1, 16 oz jar roasted red peppers, drained of the liquid (organic if possible as they are on the dirty dozen list)
    1 c sliced almonds, toasted
    2 medium-sized garlic cloves (more or less depending on your taste)
    2 TBSP extra virgin olive oil
    1 TBSP lemon juice or sherry vinegar 
    1 tsp sea salt
    To toast the almonds:
    Trader Joes sells already toasted almonds in both slivered and sliced – either is fine. If toasting your own, bake @ 350 for 5-10 minutes – the amount of time depends on if they are whole almonds or sliced. You want them to be golden brown & fragrant.
    To make the sauce:
    In a blender or food processor, combine all ingredients until desired level of smoothness is achieved. If you’d like the sauce to be chunkier, you can reserve half of the peppers, puree the remaining ingredients and then pulse in the peppers until small pieces remain.
    Place romesco in a bowl and serve along with shrimp & zucchini skewers.
  • 5 Tips for Kicking Sugar Cravings + Recipe for Sweet Potato & Avocado “Toast”
  • Key Lime Pie Bars (Vegan + Gluten-Free)

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    I love key lime pie and was really skeptical of trying a vegan version. I thought they might be ok but leave me craving the real thing. I was so wrong! The nuts & oats in the crust add contrast to the creamy filling, which does not taste like cashews (confirmed by my sister who hates cashews) but instead just tastes like really good key lime. And you make these entirely in your blender and do not even need to wash it out between making the crust and the filling!

    Recipe: Key Lime Pie Bars (Vegan + Gluten-Free)

    Ingredients:

    Crust:

    3/4 c rolled oats
    3/4 c almond meal or 1 c whole almonds, pecans, walnuts or a combination
    1/4 tsp sea salt
    2 TBSP honey or maple syrup
    4 TBSP coconut oil, melted

    Filling:

    1 c raw cashews, either soaked in water in the refrigerator overnight, or covered in boiling water for 1 hour
    1 c coconut cream (you can either buy coconut cream or refrigerate a can of coconut milk overnight and scoop off the cream)
    1/2 c key lime juice (or more to taste)
    1/3 c maple syrup or honey (or more to taste)
    2 TBSP tapioca flour or arrowroot starch
    1 TBSP lime zest (optional)
    1/4 tsp sea salt

    Instructions:

    Preheat oven to 350 degrees. Line an 8”x8” baking pan with parchment paper, allowing the ends to extend up 2 of the sides of the pan (these will be your grips to pull the bars out of the pan!)

    For the crust:

    In a blender, combine oats, nuts & sea salt and puree until a fine meal forms. Add honey/maple syrup & coconut oil and puree until combined. Mixture should stick together when pinched. If it is too crumbly, add 1 more TBSP coconut oil or a splash of water. Turn mixture into prepared pan and press evenly onto the bottom of the pan. Bake for 10-15 minutes until golden brown. Allow to cool slightly before filling.

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    For the filling:

    Drain the cashews in a colander and rinse well. Using the same blender bowl (no need to wash it out!) combine cashews, coconut cream, key lime juice, maple syrup/honey, tapioca flour/arrowroot, lime zest & sea salt. Puree on high speed until very creamy & smooth. Taste filling and add more key lime juice or sweetener if you’d like. Pour filling onto crust, and gently tap the pan against the counter to remove any air bubbles. Bake for appx 25 minutes until mostly set – the edges will be firm but the center will still be slightly jiggly. Let cool to room temperature and then refrigerate for at least 4 hours or overnight.

    To serve:

    Using a sharp knife, cut the filling away from the sides of the pan not covered with parchment paper. Lift the bars out of the pan onto a cutting board. Cut into 16 squares. Decorate with whipped coconut cream & fresh fruit if desired.

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    *Adapted from The Minimalist Baker

  • Whipped Coconut Cream Parfait with Tropical Fruit & Toasted Coconut Crumble (Vegan + Gluten-Free)

     

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    I came up with this recipe while visiting a friend in Singapore. I wanted to highlight some amazingly sweet Thai mangos, Australian apricots and Malaysian passion fruit I’d found at the wet market. Think of this as a deconstructed fruit crisp. You can use whatever combination of fruit you’d like, but I love the tropical fruit & ginger with the coconut. It makes me feel like I’m on a beach somewhere…like Thailand or Australia. And the best part? The whipped coconut cream is a healthy, dairy-free alternative to whipped cream! Forget Cool Whip which is full of toxic fats and stabilizers. Coconut cream is full of healthy fats that boost metabolism and restore gut health. Sign me up!! This is a really fun & interactive dessert for a party. Making this on a week night? Substitute toasted coconut (or another flavor) of granola for the crumble for an even quicker sweet fix.

    Recipe: Whipped Coconut Cream Parfait with Tropical Fruit Salad & Toasted Coconut Crumble (Vegan + Gluten-Free)

    Ingredients:

    For the coconut whipped cream:

    2 cans full-fat coconut milk (look for BPA-free cans like Whole Food’s 365 brand)

    3 TBSP unbleached cane sugar or honey
    For the fruit:
    1 pineapple, diced
    2 mangoes, diced
    1 large papaya, diced
    1-2″ knob fresh ginger, peeled
    1/4 c candied ginger, finely chopped, plus more for garnish
    For the crumble:
    2 c rolled oats, separated
    1/3 c coconut sugar
    1/4 c coconut oil
    2 TBSP honey
    1/2 tsp sea salt
    1/2 c coconut flakes
    *You can substitute coconut granola for the crumble for an even quicker dessert fix!

    Instructions:

    For the coconut whipped cream:
    Put the cans of coconut milk in the refrigerator over night or for at least 8 hours until completely chilled. This allows the coconut cream to separate from the liquid. When ready to make, scoop the coconut cream into a bowl, and either using a hand mixer or counter mixer, whip the cream until fluffy and no lumps remain. Beat in the sugar and any other flavoring you’re using. If adding coconut flakes, fold them in with a rubber spatula after you’re finished beating it.
    For the fruit:
    In a large bowl, combine fruit. Using a microplane or grater, grate ginger into the fruit. Add candied ginger and mix well. Taste fruit and add more ginger as desired. Allow to macerate for a few hours or overnight.
    For the Crumble:
    Preheat oven to 325°. Put coconut flakes on a sheet pan and toast for about 5-10 minutes until lightly golden. Watch this – it goes from pale to dark very quickly! Let cool and remove from pan.
    In a food processor, pulse 1 1/2 cups of the oats until a fine meal forms. Add sugar, coconut oil, honey & sea salt and mix until well combined. Add remaining 1/2 cup of oats and pulse until incorporated but still chunky. Using your fingers, crumble the mixture in big chunks onto your sheet pan in an even layer. Bake for 10 minutes, stir, then return to the oven for an additional 10 minutes or until golden brown and crispy. Let crumble cool and then stir in toasted coconut flakes. Break up any large chunks of crumble.
    *Crumble lasts pretty much forever, stored at room temperature in a air-tight container or BPA free ziplock bag.
    Assembly:
    You pick the vessels and you pick the order! You can start with fruit, then pile on the cream & top with the crumble, or top with cream and garnish with candied ginger or coconut flakes. Or dump everything into a large bowl and have everyone gather around with a spoon.
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    Additional uses for the whipped coconut cream:
    Fruit Dip – I like clementine segments & strawberries)
    Atop hot chocolate
    Dolloped on a fruit crisp or pie
    For breakfast on chia pudding
    Eaten straight out of the bowl with a spoon

    Additional add-ins to the whipped coconut cream:

    1/4 c toasted coconut flakes
    1 tsp vanilla extract or vanilla beans
    1 tsp fresh ginger or cinnamon
    1-2 TBSP cacao powder
    Fresh raspberries (mix them in with the electric mixer and they’ll turn the whole mixture a pretty pink!
    Atop my Key Lime Pie Bars

    *Note: Store any leftover whipped cream in the refrigerator but it will harden. Re-whip when ready to use again.

  • Irish Soda Bread

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    We don’t take St. Patty’s Day lightly in my family. My grandfather was parade marshall of the Holyoke, Massachusetts St. Patrick’s Day parade, and my parents met at a St. Patrick’s Day coronation ball. Enough said. For years I would make this Irish soda bread for my grandparents and other family members, and now that they’re gone and I live away from my family up North, I was thrilled to have clients to make it for this year! I paired it with a white sweet potato, Dubliner, cabbage & turkey bacon soup – perfect for the cold spell us Floridians are suffering through (it was 40° when I woke up yesterday morning!)

    This bread has a great crust and perfect crumb – dense yet still tender. The caraway seeds and currants play off of each other to balance savory and sweet. And make sure to top each slice with plenty of salted Kerrygold grass-fed butter! You can adjust the ratio of whole wheat flour to white flour however you’d like – I’ve actually made it with 100% whole wheat, but I prefer a ratio of 1 part white to 3 parts whole wheat. I like the currants instead of raisins because of their smaller size, and they keep the bread from drying out once it’s baked. Bake a loaf, bring some to a family member or neighbor, and luck of the Irish to you!

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    Recipe: Irish Soda Bread

    Ingredients:

    4 cups flour – a mix of whole wheat & white, depending on your preference

    1/4 cup sugar, preferably unbleached

    1 teaspoon sea salt

    2 teaspoons baking powder

    2 tablespoons caraway seeds

    4 tablespoons grass-fed butter, cold, cut into cubes

    1 c currants

    1 1/2 scant cups buttermilk

    1 large egg

    1 teaspoon baking soda

    To Glaze:

    1 large egg yolk

    1 tablespoon milk or heavy cream

    Directions:

    1. Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt & baking powder until well combined.

    2. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal but there are still small bits of butter remaining. Stir in caraway seeds and currants until evenly distributed. Make a well in the center of the flour mixture.

    3. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a spatula until all the liquid is absorbed and the mixture begins to hold together.It should resemble a rough biscuit dough. Do not over mix or it will be tough! Using your hands, press the dough into a round, dome-shaped loaf about 8-10 inches in diameter. The dough might have a mind of its own and just go with it rather than trying to form it into a perfect ball and over-working the dough. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.

    4. In a small bowl, mix the egg yolk and cream/milk together. With a sharp knife or razor, cut a cross, about 1/2 inch deep, into the top of the loaf.With a pastry brush, brush the egg wash over the loaf. Transfer to the oven and bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

  • Chia Pudding 101…the Options are Endless

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    I think it’s hysterical that something I used to grow on my kitchen counter as a “pet” has now become a refrigerator staple. I make a big batch early in the week and have it on hand for a quick breakfast, lunch, post-workout snack or dessert. Once you know the basic formula you can customize it any way you’d like. Pack it in a mason jar for an easy-to-transport meal or snack – just don’t forget a spoon!

    It takes about 8 hours for the chia seeds to fully hydrate, so start this process the night before you want to eat it. Once the seeds have hydrated, you can adjust the thickness of the pudding by adding more liquid.

    Basic Formula:

    1/2 c chia seeds

    4 c liquid

    Technique:

    To avoid clumps, I like to combine the chia seeds with 1 cup of liquid and wisk until no clumps of seeds remain, then slowly add the remaining liquid.

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    Next Step – Flavor it! Here are some of my favorites…

    Recipe: Creamy Coconut & Vanilla Bean Chia Pudding

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    Ingredients:

    1, 14 oz cans full-fat coconut milk (look for BPA-free cans)

    2 c water

    1/2 c chia seeds

    1 tsp vanilla bean paste or scraped vanilla bean

    raw honey to taste

    Directions:

    In a large bowl, wisk coconut milk until smooth (the cream often separates.) Wisk in vanilla bean & chia seeds until no clumps remain, then add water. Refrigerate over night, stir pudding, and add more water or non-dairy milk until you reach the consistency you like. Add raw honey to taste.

    Suggested Toppings: 

    Almond milk yogurt, strawberries, pomegranate arils, blood orange segments, toasted coconut flakes, toasted almonds…

    Recipe: Tahini & Cacao Chia Pudding

    img_2904

    Ingredients:

    1/4 c tahini

    1/4 c cacao

    2 TBSP raw honey

    1/2 tsp sea salt

    1/2 c chia seeds

    4 c non-dairy milk (I prefer almond for this one)

    Directions:

    In a large bowl, combine tahini, cacao, honey, sea salt & 1/2 c of your milk. Wisk together to make a smooth paste. Slowly add 1 more cup of milk, then wisk in your chia seeds. Add the remaining milk and refrigerate over night. Thin out with additional milk as desired.

    Suggested Toppings:

    Almond milk yogurt, pears, oranges, cacao nibs, chestnuts, walnuts, pecans…

  • Cacao, Date & Nut Bars with Sea Salted Coconut & Cacao Ganache

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    These bars are nutritional powerhouses – full of antioxidants, minerals, fiber, protein, healthy fats and raw chocolate! Plus they’re free of gluten, dairy, soy and eggs, and sweetened with dried fruit and just a touch of raw honey. I could start listing their many uses…but I think you should make them instead and then tell me your favorite time of day to eat them. I also think you should play around with different combinations of nuts, and you can change the texture by pureeing the mixture more or less. I’ve made these with a mix of toasted almonds & hazelnuts (which makes them taste like nutella), and also with a mix of raw almonds and brazil nuts (which are super high in selenium, a trace mineral that can boost metabolism.) I can’t wait to hear what you come up with!

    But First, What is Cacao?

    Chocolate as we know it comes from cacao beans found inside the fruit of the cacao tree. The conventional chocolate process then roasts these beans at high temperature which changes the molecular structure of the cocoa bean; reducing the enzyme content and lowering the overall nutritional value (then sugar, soy lecithin and sometimes even other oils are added to make the creamy chocolate bars we love so much.) Cacao nibs are cacao beans that have been peeled and chopped up, and cacao powder is made by cold-pressing the un-roasted cocoa beans thus maintaining the living enzymes. Cacao is an amazing superfood – and any reason to eat more chocolate is always a good idea!

    Recipe: Cacao, Date & Nut Bars with Sea Salted Coconut & Cacao Ganache

    Makes 16 bars

    For the Bars:

    Ingredients:

    1 1/2 c almonds – raw or toasted

    1 1/2 c brazil nuts, hazelnuts, walnuts, or pecans – raw or toasted

    2 c dried dates and figs, soaked in warm water & drained, liquid reserved

    1/2 c cacao

    1/3 c cocoa nibs

    1 tsp fine sea salt

    Directions:

    If toasting your nuts, heat oven to 350°, place your nuts on a sheet tray and bake for 5-10 minutes until golden and fragrant. Let cool completely before putting into the food processor, otherwise you will make nut butter! Also, if you’re using hazelnuts you’ll need to remove the brown skins from the nuts after toasting them. Rubbing the nuts in a dish towel and letting the skin fall away works well.

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    Line an 8”x8” pan with parchment paper, allowing the ends to hang over the sides of the pan. Set Aside.

    In food processor, combine nuts & dried fruit. Pulse until a paste begins to form but the nuts are still chunky.

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    Add the cacao, salt and 1/4 c of the reserved  soaking liquid. Pulse until well combined. If the mixture is still too dry and crumbly add more liquid a little at a time. Pour into a bowl and stir in the cacao nibs. Press the mixture into the prepared pan and refrigerate while you make the ganache.

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    For the Coconut & Cacao Glaze:

    Ingredients:

    1/3 c cacao powder

    1/4 c coconut oil,  melted

    3 TBSP raw honey

    Coarse sea salt for sprinkling

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    Directions:

    Melt the coconut oil, then add the cacao powder and honey. Wisk until smooth. Pour over the top of the bars and refrigerate for 10 minutes until the ganache starts to harden. Sprinkle coarse sea salt over the top of the ganache, then place the bars back into the refrigerator for another hour until hardened. Cut into 16 squares.

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    Bars can be kept at room temperature or refrigerated for 2-3 weeks (like they’re really going to last that long!)

  • Crunchy Cabbage, Cashew & Chicken Salad with Coconut-Red Curry Dressing

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    I love salads. Period. But I’m not talking about romaine and cherry tomatoes here – I want them to be complex and colorful, and full of contrasting textures and flavors. And I want them to be nutrient-dense powerhouses. Around the holidays when I put in an epic day of shopping at the mall, I usually end up at California Pizza Kitchen and I always order the Thai Crunch salad. It has everything I want in a salad but it’s also full of unhealthy oils and sugar. And the worst part is that I go home craving that salad for days! While it’s definitely a better choice over pizza when you’ve already overdone it on Christmas cookies and eggnog or are trying to stick to a clean eating plan/elimination diet. But I’m not looking for the “better” choice here, and the abundance of cancer-fighting, body-detoxifying cabbage at my farmer’s market right now has had me craving this salad. So here it is – my version, sans soy (a no-no on elimination diets), sugar, GMO oils, peanuts (a common allergen & source of mold toxins), and deep-fried wonton chips (I know, I have to take ALL the fun away!)

    Here’s the run-down on the ingredients in the dressing:

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    • Coconut milk – always buy full-fat coconut milk for 2 reasons:
      • It’s full of healthy medium-chain fatty acids (MCFAs) which your body does not store as fat but rather uses for a quick energy source
      • Reduced-fat coconut milk is often extracted using chemical processes. Just like with olive oil, you want the first-cold press of the coconuts.
    • Chickpea miso – traditional miso is made with fermented soybeans which are most-often GMO and an allergen to many people. But it’s also quite healthy since the fermentation promotes healthy gut bacteria. In comes chickpea miso to the rescue! It has all the flavor and health benefits of traditional miso but is made from fermented chickpeas instead of soy. The salty-sweet flavor adds depth & sweetness to the dressing. Find it in the refrigerated section of health-food stores.
    • Fish sauce – a golden liquid extracted from the fermentation of fish & sea salt. It sounds (and smells) pretty gross but it’s the secret ingredient in many of the great Southeast Asian dishes. It adds salt & umami to the dressing. It’s found in most grocery stores – my favorite brand is Red Boat sold at Trader Joes & specialty markets.
    • Toasted sesame oil – imparts a really intense sesame flavor. Find it at Asian markets and most grocery stores, but make sure it’s 100% sesame oil as some are a blend of vegetable oil & sesame oil.
    • Thai red curry paste – not just for curry! Adds heat and spice notes to the dressing. Also found at Asian markets and most grocery stores.

    Recipe: Crunchy Cabbage, Cashew & Chicken Salad with Coconut-Curry Dressing

    Say that 5 times fast!

    For the Coconut-Red Curry Dressing

    Makes appx. 2 1/2 cups

    Ingredients:

    1, 14 oz can full-fat coconut milk

    1/4 c chickpea miso

    1/4 c water

    1/4 c toasted sesame oil

    1/4 c red curry paste

    1/4 c fresh lime juice

    2 TBSP fish sauce

    Instructions:

    In a medium bowl or glass measuring cup, wisk together the miso and water until smooth. Wisk in half of the coconut milk and remaining ingredients. Once smooth, wisk in the remaining coconut milk. The dressing will be pungent tasting, but that’s what you want as it’s going to coat a lot of vegetables and chicken thus the flavor will be diluted. If not using immediately, transfer to a glass jar and store in the refrigerator for 5-7 days. It may get too thick as the coconut milk solidifies – if so, thin with water as needed.

    For the Chicken:

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    Ingredients:

    2, bone-in split chicken breasts (roughly 2 pounds) – using this cut yields really tender & flavorful chicken, but boneless-skinless breasts work just fine.

    Olive oil, salt & pepper

    Directions:

    Heat oven to 400° and line a sheet tray with parchment paper. Drizzle both sides of chicken with olive oil and season with salt & pepper. Place skin-side up  on parchment-lined tray and roast for 25-35 minutes (depending on the size). The skin should be golden and crispy, and the meat should feel firm when pushed on. To double check doneness, you can insert a thermometer near the bone to check that the chicken is at 160° (it will continue to cook once out of the oven) or stick a knife in it and see that the juices run clear.

    Let chicken cool, cut meat away from the bone, cut into roughly 2″ chunks, then pull into bite-sized pieces. Reserve all the chicken juices and then toss with the shredded chicken if desired.

    Salad Components & Assembly:

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    Serves 6 as a main course

    Ingredients:

    1 medium head napa cabbage, quartered and thinly sliced

    1 small head purple cabbage, thinly sliced

    1 bunch bok choy, thinly sliced

    4 large carrots, shredded

    1 bunch scallions, thinly sliced

    1 c roasted & salted cashews, coarsely chopped

    Shredded chicken

    Coconut-red curry dressing

    Instructions:

    Combine the cabbage, bok choy, half of the carrots, chicken, 3/4 c of the cashews & scallions. Add dressing in 1/2 cup increments and toss all together. Continue adding dressing until the veggies & chicken are all coated. Taste the salad and see if it needs more salt, lime juice or hot sauce like sriracha. Divide into salad bowls and garnish with remaining carrots & cashews.

    As always, I want you to be the chef of your own kitchen. So use this recipe as a guideline, and get in there and make it your own! Experiment with different types of cabbage, sweet elements (julienned mango or papaya instead of carrot), herbs (cilantro, thai basil or mint) and adjust the ratios in the dressing until it suits your taste buds. Sub shrimp or salmon for the chicken, or make it vegetarian and add chickpeas. And for all you heat-lovers out there, don’t be afraid to add fresh jalapenos or sriracha to the dressing. I’m excited to hear your spin on this!

    Bonus: Make extra dressing and use it as a topping for salmon later in the week!

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  • Kale, Pineapple & Coconut Smoothie

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    Did you overdo it on Valentine’s chocolates and then vow to workout extra hard at the gym for the rest of the week? Good for you! But you’ll feel a lot better if you also make this smoothie. It will keep you fueled and energized, enhance the detoxifying properties of exercise and even relax your tired muscles! And did I mention it tastes like a pina colada? Here’s the breakdown of how this smoothie is great for post-workout and detox…in case you geek out on this stuff like it do.

    Detoxifying Properties:

    • Fiber – keeps things moving as you flush out toxins. Kale & pineapple are loaded with it
    • Sulfur – cruciferous vegetables like kale are high in this compound which provides essential support for your liver
    • Antiviral/Antifungal – coconut oil has both of these properties which aid in detoxification

    Energy & Hydration:

    • Iron – for energy, oxygenation & liver function. Kale has more iron than beef!
    • B Vitamins – found in pineapple & keep you energized
    • Medium Chain Fatty Acids (MCFAs)  – a specific type of fat in coconut oil that is immediately sent to your liver to use as energy & not stored as fat
    • Electrolytes (potassium, magnesium, calcium & sodium) – coconut water contains the full range of electrolytes that you lose as you sweat & need to replenish for proper hydration

    Muscle, Joint & Bone Recovery:

    • Vitamins C & K – essential for bone, cartilage & joint health. Pineapple boasts a mega dose of vitamin C & kale has both C & K
    • Bromelain – an enzyme in pineapple that when taken without protein acts as a muscle relaxant
    • Manganese – an essential mineral for strengthening your bones found in kale & pineapple
    • Vitamin C – aids in the production of collagen, the building block of your blood vessel walls, skin, organs & bones. Kale & pineapple are loaded with it!

    Why add coconut oil?

    In addition to it’s detoxifying & energy-boosting properties, vitamins A, D, E & K are fat-soluble which mean that you need the healthy fats found in coconut oil in order for your body to absorb them.

    Recipe: Kale, Pineapple & Coconut Smoothie

    Makes appx 3 cups

    Ingredients:

    2 c kale, ribs removed (preferably organic as it’s on the Dirty Dozen Plus list)

    1 c frozen pineapple (no need to buy organic as it’s on the Clean Fifteen list)

    1 c coconut water (make sure it’s 100% coconut water – no aded sugar!)

    1 TBSP coconut oil

    Optional ingredients:

    1/2″ knob of ginger (great for digestion)

    1/2″ knob of turmeric (great for inflammation)

    Instructions:

    In a blender, combine kale, pineapple, coconut water & coconut oil. Puree until smooth and no green bits of kale are remaining.

    This recipe can easily be doubled or tripled so you’ll have it on hand for your daily penance…I mean workout! Store in a glass jar in the refrigerator for up to 4 days. Shake well before drinking.

     

     

     

     

  • This is Love

    Happy Valentine’s Day! I wrote this post 2 years ago when I was living in the Philippines. I like reading it on this day as a reminder of our Father’s love. Hope you enjoy it as well!

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    One year ago today, I was snowed-in my Cambridge apartment, crying over the end of a relationship I had such high hopes for, only to find out the guy was only after one thing (and it wasn’t my cooking.)  This was the last straw.  I could fill pages with my horrid/hysterical dating experiences over the past few years…here are a few gems:

    “Do you smoke pot?  Because I’m a total pothead”

    “Hehe, you call your jobs gigs?  Like a band?  Thats so funny.  Hehe”

    “I think Moses was tripping when he saw the burning bush”

    “I consider myself Christian because I work in aeronautical engineering, allowing people to live in space, close to the heavens”

    “Want to see me in my cop uniform?”

    “I spent Christmas with my dog.  I cooked him a really nice dinner”

    “I’m most comfortable when I’m by myself, solving the answers to complex questions”

    “I’m a bit of a germophobe – you can never be too careful when it comes to germs.  I wouldn’t use that knife if I were you”

    Dating life?  Big X.  Job?  Ready to pull my hair out (the first quote could also have been my boss talking.)  And so I started praying.  Praying that God would give me an opportunity to take what I looked at as a less than ideal situation, and instead use my singleness and willingness to be jobless to experience more of life – and more of His life in me. 

    And so one year later, here I am in the Philippines, with just two weeks remaining of my eight month stay here!  I had been volunteering with a Christian microfinance organization for a few years, and becoming more and more involved and drawn to the amazing work God was doing in the Philippines through our partner there – The Center for Community Transformation (CCT).  I had been planning a two week visit since back when I started volunteering, but when the opportunity arose for me to work there full-time on the projects I’d been working on from the states, I heard God loudly and clearly tell me to GO!  I’ve already written about the peace He gave me to come here.  That’s not what this post is about…it’s Valentines Day, after all! 

    The desire of my heart before coming here was that God would be very real to me and show Himself to me in new and amazing ways.  I faced many challenges during my time here – it was never easy.  And loved ones and the comforts of home were so far away.  But time after time God used those challenges to show me that he is all I need.  He is enough.  That trials do produce perseverance, perseverance – character, character – hope.  I also had so much joy in being here, and I was constantly amazed at the love God pours out so freely and generously.  Through the trials and joys of being here – in learning what it means for God to be my all, my first love, and watching in amazement at the ways He delights in providing for his children – God taught me what it truly means to delight myself in Him.  Not a day goes by that I don’t think of this verse and smile: “Delight yourself in the Lord, and he will give you the desire of your heart” (Psalm 37:4).

    Last week as I was cooking dinner, I was listening to a podcast on singleness and marriage from my favorite Pastor in NYC.  For the first time ever, I thanked God that I am still single; I thanked God for the all the bad dates, and for that night I spent crying in my kitchen, because that brought me here to the Philippines.  That brought me to the place of enjoying and resting in a faith where God is all I need, and produced a joy in me that is separate from circumstances.  I know so many people with this kind of faith, and had longed for it, but for some reason I always was a difficult child.  God had to take me by the hand and lead me to the other side of the world – away from the comforts of home and the comforts of the first world – before I was ready to receive this gift.

    I’m spending this Valentine’s Day with my favorite group of single Filipino ladies.  I’m making us a breakfast-for-dinner feast:

    Croque Monsieur with Cayenne Honey

    Chocolate Chunk Pancakes with Raspberry Vanilla Bean Sauce

    Feta and Herb Scrambled Eggs

    Passion Fruit, Mango, & Papaya Fruit Salad with Fresh Ginger

    Whipped Cream

    And there’s no place else in the world I’d rather be.  But Dad, don’t worry, this isn’t a proclamation that I’ve given up on dating!

    And one last thought…just because.  What to me is the ultimate Valentine’s message…

    “This is love: not that we loved God, but that he loved us and sent his Son as an atoning sacrifice for our sins.”  “You see, at just the right time, when we were still powerless, Christ died for the ungodly.  Very rarely will anyone die for a righteous person, though for a good person someone might possibly dare to die.  But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.  Since we have now been justified by his blood, how much more shall we be saved from God’s wrath through him!  For if, while we were God’s enemies, we were reconciled to him through the death of his Son, how much more, having been reconciled, shall we be saved through his life!”  (1 John 4:10; Romans 5:6-10)

  • Blueberry Dutch Baby Pancake

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    It’s almost Super Bowl weekend and in addition to thinking about the big game, you should really be thinking about upping your brunch game. How might one do that, you ask? Make this blueberry dutch baby pancake! Right, and ruin ALL my New Year’s resolutions to go grain-free, dairy-free, gluten-free, taste-free & fun-free? Not at all. This baby (pun completely intended) is 100% diet approved yet you’d never know it by the taste and consistency. For the most part I avoid grains & dairy but am really not into substitutes that fall short on taste and texture. As Mark Hyman likes to say, “gluten-free cake & cookies are still cake & cookies.” So if I’m going to go all-in, I go all-in, and I have to admit, I was really skeptical about this recipe. I thought it was going to taste like cardboard and force me to drive 2 hours to Naples where there’s an Original Pancake House that serves Apple Dutch Babies that put you into a food coma for a week.  But I am so glad I got over my hesitation to give this a try – trust me, you won’t be sorry!

    Chile has been rocking the blueberry game lately – they’re plump, juicy & really affordable right now. I’m still working through a stash I froze when they were in season here in Florida, and those work just as well as fresh. Play around with swapping other fruit or skip the fruit altogether…

    A few tips to get the best results:

    • Make sure to let your eggs and whatever milk you’re using come to room temperature for maximum rise in the oven. Making this on the fly? Place your eggs in a bowl of warm water for 5 minutes, and gently heat your milk to room temperature.
    • Use a non-dairy milk that has a mild flavor – I wouldn’t suggest coconut milk. My favorite non-dairy milk is Temp coconut-hemp milk, in unsweetened vanilla. It contains no xantham gum or carrageenan, has a really pure vanilla flavor and is the closest to homemade nut milk I’ve found. (Yes, you totally can make your own, will post a recipe for that soon!)
    • I use blanched almond meal in this recipe. I like the texture that the skins lend to cakes and cookies, but for this pancake the blanched almond meal lets the custardy texture really shine. Trader Joes recently came out with blanched almond meal that’s affordable and delicious!
    • A blender makes this quick and easy to whip up, but if you don’t have a blender you can combine the ingredients in a bowl with a wisk, just like our grandmothers did.

    Before you get cooking, let’s talk BUTTER! There’s butter in this recipe, so how is it dairy-free? Butter is a dairy product, but it only contains 1% milk solids (dairy protein) so most people who are either lactose intolerant or avoiding dairy for health reasons can still tolerate and enjoy butter. And hallelujah, because butter really does make everything better! But not al butter is created equal. If possible, buy grass-fed butter which is loaded with health properties and doesn’t contain the toxins found in conventional or even organic butter.

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    Recipe: Blueberry Dutch Baby Pancake (Gluten-free, Dairy-free, Grain-free, Paleo)

    Serves 2 as a main course, 4 as a side dish

    Ingredients:

    4 eggs

    3/4 c unsweetened, non-dairy milk 

    3/4 c blanched almond meal

    2 TBSP tapioca flour (aka cassava flour)

    1 TBSP honey or unbleached cane sugar 

    1 tsp vanilla extract 

    1/2 tsp salt

    2 TBSP unsalted, grass-fed butter

    1 c blueberries

    Instructions:

    Heat oven to 450. In a blender, combine eggs, milk, almond meal, tapioca flour, sugar, salt & vanilla extract and puree until smooth. Heat a 9” oven-proof saute pan over medium heat. Once hot, add the butter – it should quickly melt & sizzle. Swirl to coat the bottom and sides of the pan, then pour in your batter. Sprinkle blueberries over the top and immediately transfer the pan to the oven. Bake for 15 minutes until golden & slightly puffy (it will deflate almost immediately, don’t worry it wasn’t you!) Drizzle with maple syrup. 

    *This recipe can easily be doubled in a jumbo-sized saute pan (think 12 inches) or tripled in a 9″x 13″ glass pyrex baking dish. If using a glass dish, put the butter in the dish and transfer to the oven until the butter is melted and the glass is hot. Remove from the oven and immediately add your batter & blueberries, and then return to the oven. Bake for 20-25 minutes until golden and slightly puffy.

  • The fun, festivities & Christmas traditions leading up to the big day always make me reminisce of years past, and I always come back to 2 years ago when I was living in Manila and spent the days leading up to Christmas there. I hadn’t read this post since then, and laughed that I’ve once again been surrounded by palm trees at Christmas in my new home in Saint Petersburg, and love how I have re-connected with my friend Bridget whom I met in Manila!  Parts of this post are hard to read, but before I left Manila I saw Abigail again at the boarding school and she was happily playing with the other girls there, regaining the childhood that was taken from her.  Our God is a God of hope!  And that is what Christmas is all about.  I am forever changed by my my experiences in the Philippines and I hope you enjoy reading or re-reading this post!

    For the past few years as a catering chef, the arrival of Christmas has also meant the busiest three weeks of the year.  It’s rare if I get a day off before the 24th…I don’t blame everyone for wanting to throw a holiday party!  When else do you get to dress up in red, gold, and glitter, drink too much eggnog, sing Christmas carols, and be filled with good cheer?  I always cram as much enjoyment into the month of December as possible…decorating my apartment, buying gifts and wrapping them with care, making candies to give away, and hosting special celebrations with family and friends. But I always wish I made more time for sharing this joy with others.  I always jump at the opportunities my church has to buy gifts for children who otherwise wouldn’t have any, but always long to do more.  In preparing to come to the Philippines and picturing what it might be like to spend Christmas here, I envisioned and hoped that my Christmas season would be like no other.  Not because I’d be surrounded by palm trees and Jeepneys, but because I would get to focus on sharing the joy of Jesus’ birth with the precious children here.  I must have been good this past year, because my Christmas wish came true!  The past few weeks have been filled with Christmas parties for the kids that CCT ministers to, and I’ve jumped at every chance to help with them!

    The first party was for the kids in the boarding schools, organized by Union Church of Manila.  A few days before, Penny, Michelle, and I met a group of the church women at one of their homes and filled over 100 backpacks with toys, books, school supplies, t-shirts, and Bibles that the church members had given.  The party took place at the school in Puypuy, and the kids spent the morning going from one station to the next – swimming, relay racing, face painting, and making crafts.  I ran the relay races together with Bridget, who doesn’t attend UCM but helps with the party each year.  She grew up in South Africa, has lived in Tampa on and off since the late 80’s, and will be moving back there in 2016!  (I met another woman from the UK who now lives in Manila/New Zealand, and her daughter attended Mount Holyoke College!  Small world!)  Although the weather went back and forth from sun to sudden downpours the whole time, the kids had a blast and didn’t mind getting wet.  I got to meet many of the boys who are in our sponsorship program, and I ate lunch with one of them named Jerby.  Us staff all brought bag lunches, mine was kimbap, and he tried it for the first time!  He told me his favorite foods areIMG_2235 rice, apples, and bitter melon.  After lunch was gift time!  The kids were squealing with delight when they opened their bags filled with gifts!  As the program was winding down, I went back into the kitchen to get some hot water for my coffee.  The school cooks were making turon, a popular Filipino dessert of a banana half, rolled in sugar, crepe paper, and then deep fried.  I started chatting with all the cooks, and they taught me their technique for making the turon!  Then in the van riding home, I sat with my friend Ashee who loves to cook, and she shared her secret adobo recipe with me, and shared the technique for making puto, another popular Filipino dessert.  Who needs the food network, these informal cooking classes are the best! 

    The next day, I joined Penny and a group of her friends from college who had joined together to throw a party for the kids in Cabrera – CCT’s half-way house for the streetdwellers.  Her friends had generously provided t-shirts for all the kids and staff, materials for gospel bracelets that were pieced together from beads received at each station, and lunch from Jollybee!  My first role was fitting all the kids with their t-shirts that said, “I am a child of God!”  The kids ranged in age from 2 years old to early teens.  Some of the young children arrived with no shirts on at all, and were so excited for a new t-shirt!

    I was then assigned as a group leader of 12 kids, all whom I later learned live on the streets, and had arrived in Cabrera the night before just to attend this party.  Our first job was to pick a team name, and make up a chant for our group.  My group decided on “torrepinest” and I figured this was a Tagolog word I didn’t know the meaning of (which is the case for most Tagalog words.)  It was our turn to chant, and I joined in yelling “torrepinest” and pumping my fist.  Everyone was looking at us with questioning/blank looks on their faces, and I suddenly got worried.  What were we chanting?!  Penny came to my rescue and asked the kids what “torrepinest” meant.  They said it was the name of their group on the streets.  I suddenly feared we had been chanting a gang name!  Kuya Angel who heads up the street ministry (a former street dweller himself) soon explained to me that this group of children live under a bridge, and for fun they go swimming in the filthy water and then climb up the tower (torre) that rises from the water and jump from it; thus it’s the “finest tower.”  Many Filipinos pronounce “f” as “p”, thus our chant was “torrepinest!”

    Kuya Angel also explained to me the lives of the kids on the streets.  They’re so hungry, and for P10 they can’t even buy rice, but can buy a piece of bread that won’t fill them up, or solvent to sniff that will make them high, forget about their hunger, and then when it wears off they’re tired and can sleep.  The kids start this sometimes as early as 6 or 7 years old.  They become addicted, and then start stealing to support their habit.  The children witness the adults sleeping together, and girls need protection, so as early as 12 years old they find boys to protect them, and in turn start sleeping with them.  Another devastating reality is that most people who live in the provinces view Manila as the big city of dreams, and desperately want their children to have better lives there.  Men come to the provinces, offering jobs for young women and all the parents have to do is pay the transport fees.  The young women arrive in Manila and are forced into sex trafficking.  This was Abigail’s story, a 16 year old who was in my group.  She arrived in Manila at age 14, and her parents thought she was happily employed here.  She had just been rescued from this life and had arrived in Cabrera a few days before, and would be heading to the girls boarding school in Puypuy soon.  She is a beautiful young woman, but her eyes were empty – devoid of life, and her dark brown hair was streaked with gray.  I can’t imagine the fear and suffering she has endured. 

    Another young woman in my group, Russel, had a hard edge, but I could tell she was compassionate.  At the station representing sacrifice, sIMG_2239he was the only one to sacrifice her chocolate for my raisins.  She also acted as the mother for the boys, and sitting there with her bare feet, she picked the lice out of the hair of one of the boys (something I see the street kids doing often.)  In a bit of downtime before the food arrived, I feared that the “torrepinest” would get restless, and then I thought of a Tagalog song that Michelle had taught me!  I only knew the chorus and the hand gestures; translated it means, “I love Jesus, I loves Jesus so much” and when it came time for the chorus, Russel sang the whole thing!  It was finally time for Jollybee and the kids were again so excited!  The cooks in Cabrera had cooked extra rice – it never ceases to amaze me how much rice Filipinos can eat!  So many of the kids saved some of their meager amount of chicken to bring back to their families on the streets. 

    At the end of the party, the kids got up and sang a popular Filipino Christmas song from a TV commercial.  I think I’ve now heard it at every other Christmas party, and it’s pretty much been stuck in my head ever since!  But I will never forget how these children sang this song.  The words are “thank you, thank you, you are such a blessing, I’m so thankful for you this Christmas” and the children meant it with every fiber of their being.  They closed their eyes and stretched out their hands to us, as we stood their with tears in our eyes, bursting with the conflicting emotions of joy for their joy and sadness for their circumstances.

    The following week, high school students from Makati Christian School had arranged a Christmas party for the VOHCS students in nearby Malubay, and I joined Penny to help.  They rented a gym on busy EDSA street to hold the party.  When we arrived, many students, their mothers, and some siblings were already there.  Three girls who were older siblings/friends of one of the students flocked to me and didn’t leave my side the entire time.  I managed to have small conversations with them.  They wanted continuous pictures with me, kept touching my “white” skin and my “big nose” and asking me questions about myself and my family.  The rest of the kids arrived for the party, but the high school leaders still hadn’t shown up!  An hour after the party was supposed to start, Penny finally got a text from them saying they were just leaving their school.  It was going to be at least another hour before they arrived and Penny and I had a gym full of 50+ six year olds that we had to entertain!  We started leading sing alongs, but quickly ran out of songs we all knew.  Next we tried to play stop dance with Christmas music that one of the mothers had on a CD, but the Christmas music was a mash-up of Christmas carols and pop songs that were inappropriate for kids.  I IMG_2286tried to get them to sit in a circle to play duck-duck-goose, but as I joined hands with them and tried to have them move into a circle, it instead resulted in them swarming me – a sea of kids pushing me in all directions, and then playing tug of war with each other’s arms.  Fail!  Next, Penny tried a relay race with them.  She got them into two lines, and explained the rules.  When she said “one, two, three, GO!” Half the kids all ran at once!  After explaining the rules again and saying “Go” only a few kids ran ahead (it was progress!) and then as each child would touch the finish line and head back to tag their teammate, the opponent would run back as soon as the opponent did, rather than going all the way to the finish line!  I don’t know who was laughing harder – me and Penny or the kids!  Next I tried “Simon Says” with them.  I really couldn’t think of how to explain it in Tagalog other than saying “Hindi Simon says, Hindi” (insert action), as Hindi means “no” in Tagalog.  I went through as many motions as I could think of, the kids following along, half of them repeating “hindi” the whole game!    

    An hour and a half late, the high school students finally strolled in!  It took them another half an hour to bring in their carload of gifts and snacks they had brought.  They didn’t have much of a program planned, and one of their games was also stop dance, which the kids were already tired of.  The girls who were not part of the school hadn’t left my side the whole time, and since they couldn’t participate in the party, I shifted my focus to entertaining them.  We played English and Filipino variations of “I went to a Chinese Restaurant…” and they wanted numerous piggy back rides and me spinning them around.  If I stopped for a minute I was pulled in all directions!  I felt like raggedy Anne by the end of the afternoon, and in desperate need of a shower, but they were precious!  After handing out consolation prizes to all the kids, plus a Christmas gift to each, there were still a ton of extra gifts.  The students asked if we could use them somewhere else, and Penny and I excitedly IMG_2297said we could bring them with us the next day to the Christmas party in Payatas.  Our budget for that party was the small amount of leftover funds from other parties, and was only for the pre-K class there.  The community center had asked if we could include the 150 kids who are part of the savings circle, and we had regretfully said no.  So our plan was to give these gifts to the savers, only we didn’t think there would be enough for all of them.

    Our next challenge was how to get the gifts back to the office (as Penny and I had taken the train there).  One of the mothers had a Jeepney, and volunteered to take the gifts from the gym to the VOHCS office!  We loaded all the gifts inside, and it really looked like Santa had arrived in the Philippines driving a Jeepney!  Although annoyed with the irresponsibility of the high school students (who didn’t even apologize for being late!)  Penny and I couldn’t be upset with them because they had given so much to the kids, both in Malubay and for the next day in Payatas!

    When we returned to the office, I went back to brainstorming a slogan for our child sponsorship program.  As I was seeking inspiration from quotes about the importance of children, I was so struck by my interactions with the girls.  In the words of Princess Diana, “Hugs can do great amounts of good, especially for children.”  Any thought of feeling like a dirty, rag doll melted away.

    The last party was in Payatas, home to the Manila dump.  A few days before, Michelle, Penny, Gieza and I had gone to Divisoria, the huge warehouse shopping district, and haggled our way through stalls to find the best deIMG_2308als on school bags, water bottles, coloring books, and school supplies for the 40 kids at the school.  We were so excited for the kids to receive their colorful new bags!  Michelle had arranged a fun program inclufing action songs, games, a Christmas story, and a Jollybee lunch!  During the story, the teacher was talking about the star of Bethlehem, and asked the kids if they had ever seen a really bright star.  They all answered, “NO!”  Of course not…you can’t see starts in Manila!!  During the party, one of the teachers counted all of the extra gifts that were to go to the savings group.  There are 150 savers in Payatas, and there were 151 gifts!!  Penny and I were speechless in amazement and God’s provision for these children! The Christmas music was again a mash-up of hip-hop and carols.  The kids had dressed in their best clothes for the party, and when “boots with the fur” started playing, I noticed that IMG_2312one of the girls was literally wearing boots with fur! 

    That afternoon I attended a praise service hosted in Cabrera by all the former street dwellers whose lives have been transformed.  It was a mix of all ages, songs and testimonies.  Some of the children from the boarding schools were there, reunited with their parents who are now CCT employees.  A 13 year old named Sheila befriended me right away, and was delighted that she was able to practice her English with me!  We sang “Father Abraham” and played a whole bunch of games I haven’t thought of since Sunday School (here’s the church, here’s the steeple!)  And I saw Abigail again…that evening she was leaving for her new home in Puypuy.  Penny told her to be strong, to be brave, and we said we’d be praying for her. 

    To cap off this most wonderful time of year, my amazing family joined together to make Christmas cIMG_2378ards for the children in CCT’s boarding school in Malungon.  This school is in the southern Philippines, and doesn’t get any of the attention at Christmas that the schools here near Manila do.  The children are from the B’laan tribe, an indigenous people group who are extremely poor, remote, simple, and often victim to child trafficking and exploitation.  My family sent close to 200 cards, as well as a generous sum.  The teachers were able to purchase a backpack and imitation crocs for every one of the 100 children at the school!  The kids didn’t have backpacks, and the teachers said now they will feel like they’re really in school!  And many kids walk over an hour each day to and from school, and most wearing only flip flops.  From the mouths of babes…the hand-made cards sent from children in the US all the way to children in the Philippines, so vividly express God’s love for these precious children. 

    I can’t count the number of times this past month that I have been overcome by the outpouring of God’s blessings on the children here.  That he would use me as an instrument of his love is the greatest Christmas gift I could have ever received. 

    This Christmas, I wish all of you…

    immense JOY that comes from experiencing God’s presence

    immense LOVE that only He can pour into you and through you

    immense PEACE that comes from resting in His sovereignty

    and the immense BLESSINGS of his glorious riches

    And all of this, we can experience because of the baby born in Bethlehem. 

    It truly is the most wonderful time of year!  Merry Christmas!!