I worked all weekend and spent the entire time worrying about Lola. She was throwing up and didn't eat a single bite on Saturday. That evening, she woke Dane and threw up multiple times outside. She also threw up again before I got up for work. I spent this morning researching vets in the area and finally decided on a vet in Kenmore. Our appointment is at 12:30. She has a little more pep in her step today and is already bugging me to go play, but has not eaten her breakfast yet. Hopefully, she just needs doggy antacids. It will be good to finally get some answers, as I do not like to see her feeling ill.
I am a big animal lover. I grew up with more "pets" than I can remember. We had horses, multiple dogs, cats, ducks, chickens, calves, goats, iguanas, snakes, salamanders, birds, chinchillas, ferrets, rabbits, rats, fish and crabs. Even though that list seems extensive, I am positive I missed a few. Additionally, we also rescued many animals, including a baby owl, which may or may not have been illegal to have. Speaking of rescues, I even remember the time my little sister decided to rescue a gopher and upon getting it through the door, it bit her and was loose in our house. Ooops! My love for animals started at a young age and I considered a career as a veterinarian multiple times throughout the years. In college, I volunteered at the animal shelter, which probably wasn't the best idea as it just made me want more!
Since moving to Bozeman in the summer of 2003, we have accumulated two cats and two black dogs. Here are a few pictures and short descriptions about each of them.
TIGER:Born on May 17, 2004 and brought home from a pet shop that July after a family reunion in Helena.
Baby Tiger
During our move to Seattle, Auntie Krissy decided to take care of them for us until we can get out of an apartment and into a house with more room. They are spoiled rotten and spend their days sleeping, eating and cuddling.
Probably right before Tigey put up a fight for his spot on the throne. When he's not sleeping on your furniture, he's right on your chest, paws wrapped around your neck or nudging your face. As if he weren't lovable enough already, he also is a bit cross-eyed and has a slight drooling problem.
TAJI:Born on May 18, Taji was bought from the same pet shop as Tiger, but they weren't from the same litter. We second guessed our purchase on the way home from Helena, as he cried almost the entire trip back to Bozeman and we weren't exactly supposed to have pets in our apartment. And by "not exactly," I mean we would have been kicked out if we were caught. They were worth the risk!
Soon to be 7, he is a bit more lazy these days. Even taking resting breaks on the way to his food dish.
Every now and then, a catnip mouse will get the best of him and he'll toss it around a bit before lying down.
He also has an annoying obsession with plastic bags. In the middle of the night, you can hear him chewing on them and he won't stop until you get out of bed and get rid of that dang bag!
Typical Taji look, he considers himself superior to all other creatures and finds it irritating
that humans are so easily amused.
BEA:Adopted 8/25/2006 from Heart of the Valley Animal Shelter. She was thought to be between 3 and 5 years old at the time of the adoption. Her name was "Beauty" so we shortened it to Bea and we typically call her "Bea-Dog."
She was brought into the shelter with a shattered back leg and thought to be abused. Once she knows you, she is loyal, protective and lovable, but keep your garbage locked up and your bread off the edge of the counter as she likes to sneak whatever food she can get her paws on!
Lola & Bea
Presently, she is staying with her grandparents, Deb & Craig :)
If she's not playing fetch or eating, it's a good bet that she's sleeping!
LOLA: Born on April 9, 2007 and I brought her home on June 9, without Dane's full permission. We had talked about getting a second dog in the future, but as soon as I saw her, I had to have her. She stole my heart with those floppy ears and white paws. I now understand why her brothers and sisters had their tails docked upon purchase, it is more like a weapon than a tail.
Her first car ride home to Plentywood to meet the family!
She loves going on car rides, whether it is to one of the many dog parks or to run errands.
She also enjoys naps on the furniture, usually with one of her toys nearby.
She's quirky, loves the cool weather for exercising but enjoys being lazy and soaking up the rays on sunny days. She can run really fast and is high-energy, but a cuddle bug when indoors. She's feisty and has a bit of an attitude, but we love her to pieces. She turns 4 in a few weeks but is still our baby. <3
Nutrients per serving: (Without Nuts) 159 kcal, 4 g fat, 30 g carbs, 3 g fiber, 2 g protein
PointsPlus Value: 4
I love bananas and eat them almost every day. They are a great source of
potassium and are good for your stomach. Dr. Weil explains that they help the stomach lining to produce a thicker mucus barrier to protect against stomach acids and secondly, they contain protease inhibitors that can help reduce the bacteria in the stomach that have been shown to promote ulcers. In addition to bananas, I also love carbs so put the two together and how can I resist? The problem is regular banana bread recipes are usually full of butter and sugar and I'm trying to be better about overindulging my sweet tooth. Luckily, one of my hometown friends passed on this healthier banana bread recipe. It comes from Dr. Weil and I am so glad I tried it. The bread was moist, rich in flavor and went heavenly with my morning cup o' coffee.
Ingredients
3 very ripe bananas
½ cup honey
3 tablespoons expeller-pressed canola oil, plus a little more for oiling the loaf pan
1 teaspoon pure vanilla extract
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup chopped walnuts or pecans (Optional, I do not use)
Instructions
1. Preheat the oven to 350° F. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole-wheat pastry flour, baking soda and salt. Add the nuts, if using.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan (**top with streusel, if using). Bake for 40 minutes, or until center is set and toothpick comes out clean.
** I also added a sprinkle of streusel on top that included: 1/4 c chopped old fashioned oats, 1 Tbsp finely chopped walnuts, 2 Tbsp brown sugar, 1/2 tsp cinnamon and 1 Tbsp Earth Balance margarine. (Adds 26 kcal, 3 carbs, <1 g protein and 1 g fat per serving)
"The world has changed so very much from what it used to be...The world won't get no better. We gotta change it. Just you and me."
Nonviolence is the answer to the crucial political and moral questions of our time: the need for man to overcome oppression andviolence without resorting to oppression and violence.
Man must evolve for all human conflict a method which rejects revenge,
aggression and retaliation. The foundation of such a method is love. Martin Luther King, Jr., Nobel Prize acceptance speech, Stockholm, Sweden, December 11, 1964.
Like an unchecked cancer, hate corrodes the personality and eats away its vital unity. Hate destroys a man's sense of values and his objectivity. It causes him to describe the beautiful as ugly and the ugly as beautiful,
and to confuse the true with the false and the false with the true. Martin Luther King, Jr., Strength To Love, 1963.
When you judge another, you do not define them, you define yourself.
-Wayne Dyer
"I was always looking outside myself for strength and confidence, but it comes from within. It is there all the time."
-Anna Freud
Gov't Mule - "Soulshine"
I'll leave you with one of my favorite songs that always has me singing at the top of my lungs and leaves me with a smile on my face.
Per muffin: 170 Calories, 2 g Protein, 21 g Carbs, 2 g Fiber, 8 g Fat
PointPlus Value: 4
This recipe came from private chef, Sarah Knecht. She spent many years traveling and building her resume before returning back to her roots in Montana. Her food choices were daring and creative and she was always the "go to" person. Now in Montana, she follows her own rules and has fun in the kitchen. She has a true love of food and owns a successful business. On her blog she shares wedding tips for brides, recipes such as Seriously! Mac and Cheese and Bruschetta, Crostini and Garlic Oil , endearing stories and inspirational thoughts. I had exactly two leftover bananas from making a loaf of banana bread. When I get a few days off in a row, I can't help but catch up on some baking and I wasn't about to store them in the freezer. I began searching for recipes that called for only two bananas. When I stumbled across this recipe on Sarah's site, I knew they would be good. They are. Moist and sweet from the honey and bananas, hearty from the oats and whole wheat flour and a bit tart from the blueberries. The perfect companion for a strong cup of coffee. Enjoy!
3/4 c honey
4 Tbsp of soft butter (Earth Balance)
2 bananas, the riper the better
3/4 c canola oil
2 eggs
2 1/2 c whole wheat flour ( I use WW pastry flour)
1 c old fashioned oats
2 tsp baking soda
1 c fresh or frozen blueberries
Cinnamon & sugar to sprinkle on top (Try using some turbinado sugar for a little sparkle and crunch)
1) Preheat oven to 350 F. Sift flour and soda together and set aside.
2) Mix honey, soft butter, bananas, canola and eggs on medium for 2 minutes.
3) Add in flour/soda, oats just until mixed. Fold in blueberries gently.
4) Line 36 muffin cups and scoop 1/2 full. Sprinkle tops with a little cinnamon sugar. Bake for 8-12 minutes or until toothpick comes out clean.
100% Dairy Free * All Natural * Gluten-Free * No Trans-Fats * Soy-Free
Vegan * No GMOs * No Cholesterol * Kosher Pareve * Healthy Ingredients
I first tried Wayfare's "cheese" products a few years back at our local farmer's market in Bozeman, MT. Oh, how I loved strolling through the booths on Tuesday evenings and Saturday mornings. I could spend hours admiring all of the local creations or picking out fresh produce and baked goods. I still remember the first time I saw Wayfare's booth, curiously checking out the sign and samplers from afar. After seeing a few customers' happy faces and followed purchases, I decided I better check it out. I stopped and tried the mexi cheddar flavor and then proceeded to try them all while exclaiming, "This is really made out of oats?!?! It tastes SOOO good!" I bought two flavors that day with the mexi cheddar flavor being my favorite. I mixed it with salsa to make a queso dip, topped tacos and salads and used it as a dip for air popped popcorn. Lucky for me, I found it at Whole Foods the other day in Seattle. I may be a sucker, but these days I pretty much buy anything with the "Made in Montana" sticker on it as I miss home A LOT. But with that being said, this is one of those products that I would suggest to anyone, dairy-free or not. And not just because of the sticker. :)
With only 45 Calories per 2 Tbsp and a short ingredient list, it is definitely a healthy alternative to cheese.
The WayFare family is dedicated to providing "rich, delicious non-dairy options" to their customers. We Can't Say It's Cheese was their first product and is now available in 38 states and over 580 stores. Wow, to think a few years ago I tried their product for the first time in MT. Now they have a new product, We Can't Say It's Sour Cream. I'm positive it will not be the last creation we see from them! They also strive to reduce their impact on the environment by using nearly every resource that comes into their manufacturing plant, either it goes directly in their product or it is recycled. Additionally, they demand their suppliers to use less packaging, transportation and processing to save resources, time and cost. What a great success story! What started as a personal mission has helped provide thousands of individuals and their families with delicious, healthy and plant-based alternatives. Way to go WayFare!
There is nothing better than a hot bowl of chunky chili and a warm piece of cornbread, they are simply made for each other! This chili is packed with nutrients and will only cost you five weight watchers points. With the three types of beans, it is hearty enough that you won't even miss the meat. If you must, try adding lean ground turkey or buffalo for a healthy substitute for ground beef.
1/2 Tbsp Olive Oil
1/2 large red onion, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1 cup of Italian Kale, chopped
1 jalapeno, seeded and chopped
1 (15 1/2 oz) can of black beans
1 (15 1/2 oz) can of black-eyed peas
1 (15 1/2 oz) can of kidney beans
1 (14 1/2 oz) can of diced tomatoes
1 can tomato soup
1 (4 1/2 oz) mild green chiles (I used 1/2-3/4 of can)
3 Tbsp chili powder
2 Tbsp honey
1 Tbsp ground cumin
1 tsp dried oregano
1/8-1/4 tsp hickory liquid smoke
Warm olive oil over medium heat. Add onion through jalapeno pepper, cook until slightly tender.
Add the remaining ingredients. Cover and simmer until flavors are blended and chili is slightly thickened (45 minutes - 1 hour). I had to add about 1/2 c water half way through so thin it out just slightly. Serve topped with fresh cilantro or parsley and a dollop of plain yogurt or low-fat sour cream.
Per serving: (1 1/2 cups soup and 1 Tbsp Parmesan) 150 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 18 mg Chol, 482 mg Sod, 25 g Total Carb, 6 g Total Sugar, 4 g Fib, 8 g Prot, 119 mg Calc.
Points Plus Value: 4
This recipe was adapted fromWeight Watcher's New Complete Cookbook.It is now officially spring, the calendar tells me so, but there are also multiple signs of its presence if you take the time to look around you. The magnolia tree outside our office window is in bloom, the birds are singing and the flowers are peeking up from the earth's shelter. Yet there is still a slight crispness to the air and a hot bowl of soup seems to be the perfect remedy. This particular soup is jam-packed full of good-for-you vegetables. You will be sure to finish every last drop in your bowl!
1-2 c green cabbage, thinly sliced (I used napa because it was what I had)
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 all purpose potato, peeled and diced (I used fingerling potatoes and left the skin on)
3 c reduced-sodium vegetable broth
3 c water
1 (14 1/2-oz) can diced tomatoes
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/4 lb green beans, trimmed and cut into 1/4-inch pieces
1 zucchini, chopped
2 c cooked small pasta (I used Tinkyada brown rice pasta shells - Love this brand!)
1/2 c canned chickpeas, rinsed and drained
1/2 c grated Parmesan cheese
Combine cabbage, onions, carrots, celery, potato, broth, water, tomatoes with their juice, oregano, salt and pepper in large pot. Bring contents to a boil. Reduce heat and simmer, covered, until carrots begin to soften, about 15 minutes. In the mean time, cook your pasta.
Stir in green beans and zucchini; cook, covered , until tender, about 8 minutes. Stir in pasta and chickpeas; cook, stirring, until heated through, about 2 minutes longer. Ladle soup evenly into 8 soup bowls and sprinkle with freshly grated Parmesan.
This recipes was adapted from the basic pancake recipe in the New Complete Weight Watchers Cookbook. Four pancakes equals one serving (10 points) but I cut that in half and serve with a heaping dish of fresh fruit. Fresh berries pair nicely with the melted chocolate and the addition of lemon makes for a refreshing finish. You can serve with a drizzle of pure maple or agave syrup if desired, but these flavorful pancakes are delicious naked, fresh off the skillet.
2 cups all-purpose flour
1/3 c sugar
2Tbsp baking powder
1/4 tsp salt
2 1/2 c low-fat buttermilk
1 egg
1 tsp vanilla
Zest of one lemon
1 Tbsp canola oil
1/2 c dark chocolate chunks
Whisk together flour, sugar, baking powder and salt in a medium bowl. Whisk together buttermilk, egg, vanilla and oil in a small bowl. Add the milk mixture to flour mixture, then add chocolate chunks and stir just until flour mixture is moistened (batter will be lumpy).
Lightly spray or grease nonstick griddle and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry. Turn pancakes over and cook until golden brown on second side. Transfer to platter and keep warm. Repeat with remaining batter, making a total of 24 pancakes.
As I sit at my computer, with a hot cup of coffee and Ray LaMontagne crooning in the background, I can't help but to think how lucky I am. With all the destruction and heartbreak in the world right now, sometimes the only thing that makes me feel better is appreciating all the wonderful people and experiences I have in my life. This week, I spent three fun-filled days with a family that is very dear to my heart. They are wonderful parents who have raised their newly 5-year-old and 6 1/2 year old to be such open, caring, accepting and sweet young girls. We spent the first day exchanging hugs, kisses, happy squeals and stories. The next few days were spent at the market, the aquarium, enjoying lunch on top of the Wheedle's Needle, swimming and exploring the Woodland Park Zoo. We were even lucky enough to have a sleepover! We spent the evening playing foosball and a few minutes of Rock Band before it was time to hop into our PJ's, make some kettle corn and watch Peter Pan. Wednesday morning, we woke up and celebrated a 5th birthday with chocolate chunk and lemon zest buttermilk pancakes with fresh fruit.... served in bed, of course! We spent the morning jump roping, blowing bubbles, dancing to the Chipettes and other kid tunes and playing on the monkey bars and swing set before meeting up with their parents. Our last day together was enjoyed to the fullest and the evening was spent celebrating birthdays, love, friendships and family.
Seattle Aquarium
Birthday pancakes
Getting ready to feed the penguins at the zoo
It was a bittersweet reunion as I was reminded of how much I missed the Saeterens. The girls have wild imaginations and spending time with them makes me feel like a kid again. Whether we're pretending to be baby horses, seal pups or dogs adopted from the shelter, their youthful minds always weave an interesting adventure. I'm not sure when we lose our imaginations and stop pretending, but at some point in my youth I left all of it behind in exchange for reality. Maybe we realize that life itself can be just as exciting, that we can create our own realities. Yet, real life is far more challenging than the make-believe world.
Last week, I watched in horror with the rest of the world as the clips and pictures of the catastrophic earthquake that rocked Japan spread across the news and were plastered all over the internet. And then the ocean raced in. My heart sank. With each passing day, the threat of a complete nuclear meltdown seems to be closer.
Residents describe spooky scenes of municipal cars driving down near-empty streets telling people to stay indoors, but they've seen few other signs of outside help.
Aid agencies are reluctant to get too close to the plant. Shelters set up in the greater Fukushima area for "radiation refugees" have little food, in part because nobody wants to deliver to an area that might be contaminated. And with little or no gasoline available, not everyone who wants to leave can get out.
Radiation fears mingled with a sickening sense of abandonment and now the United Nations reports that the movement of the radioactive plume could reach the west coast of the United States in days, but should be diluted enough to not cause any risk. The news is glum and the sights are heart-rending. The pictures of the long lines outside of medical tents while people wait hours just to check the list of patients in hopes to find missing loved ones, and the man riding his bicycle around with posters of his wife's name on each side, showing her picture to anyone that would take the time to look, these pictures are their reality. I feel small and completely helpless, but this is our world and we are all in this together.
I don't know if it is last night's good-byes, the soulful music or my female hormones...but tears are literally streaming down my face as I imagine the pain they are going through. I reach out to my family, I strive to be a better person and I vow to help others when I can. I hold on to "hope" and through all of this I am reminded of what is truly important to me: love and my relationships with my family and friends. The bonds are irreplaceable and make me feel like the luckiest girl. Today, I celebrate the extraordinary people in my life, for without them, I would not be half the person I am today. I strive to be better for them. I am excited to be a parent and start my own family because I know that I have an amazing support system. I cannot wait to introduce our children to all of them. From each individual in our life, we have learned something important to teach our children and for this, I am grateful.
As I clean up the last of the Hello Kitty confetti from our dining room table, I can't help but smile. I am reminded that we were all children at one point and have been through struggles and challenges that have helped mold us into the people we are today. As I'm trying to wrap up this post, Tracy Chapman's "At This Point In My Life" comes on. We all have our stories and today I ask you to put your trust in people, to not judge, bully or put them down, but to simply give them a chance. Enjoy today and celebrate the blessings in your life. Much love <3
"Happiness comes of the capacity to feel deeply, to enjoy simply, to think freely, to risk life, to be needed." - Storm Jameson
"You may encounter many defeats, but you must not be defeated. In fact, it may be necessary to encounter the defeats, so you can know who you are, what you can rise from, how you can still come out of it." ~Maya Angelou
Now that we are officially three months into 2011(can you believe it?!?), it is the perfect time to check in on the progress we've made on those resolutions. I usually have a list of 10 intentions for the new year, but this year I decided to try something different. I decided to focus on one or two things each month, whether it be improving or trying something new. January went great, as it usually does. I was inspired and ready! Bring. It. On. I challenged myself to practice 3-4 days of yoga each week and drink green smoothies and fresh vegetable/fruit blends most days of the week. I worked really hard on yoga for a month and drank green smoothies almost every morning, which I discovered I LOVE! Then somehow February snuck up on me and the fire fizzled a bit. I was off to South Dakota to visit family, then it was Valentine's day (which brings chocolate, lots of chocolate), then girl scout cookies arrived (I ordered a few boxes from my co-workers niece, then ended up with a few from my cousins and a few more boxes from my sister-in-law)...you know, the usual tempters that cause you to sneak off that health wagon. But no excuses, it is March now and time for me to jump back on! Sometimes it is tempting to give up after a few bumps, but please don't. We have the power to accomplish anything we desire. Whatever it is you are working towards, you deserve it. If you've failed a few times already, start over. We only have today.
Since my move to Seattle last July, the pounds have slowly snuck up on me. I've thoroughly enjoyed trying new restaurants, finishing everything on my plate, not always choosing the healthiest option, ordering desserts and trying new beers/wines. All of this is ok in moderation, but throw not working out into the mix and I am bound to gain weight. Oh and did I mention I started baking again? I enjoy nothing more than baking on rainy afternoons. But having plates of cookies, brownies, quick breads and cupcakes around is extremely dangerous, for I have an incurable sweet tooth. To top it off, my hubby isn't much of a "sweets" guy so this leaves more for me and somebody has to eat all those morsels before they go bad, right?? Time to ♪check myself before I wreck myself♪ :)
When I was in college for dietetics, we had to practice the diets that we would be advising our patients to follow. We had to count carbohydrates so we would understand what we were asking of diabetics, eat 1200 calories a day for those needing to lose weight (the worst), $5/day for low income families (extremely challenging), heart healthy, gluten-free, etc. Lately, there has been a lot of buzz around Weight Watchers and I realized I have no idea how it works. A lot of people turn to this program and I decided I wanted to understand it. For the next 3-months I will be trying to follow their plan. It has already proven to be a bit challenging for me to switch my thinking (calories, protein and fat to "points") but so far I think it is a great program. I love being able to add my own products and having the freedom to create my own recipes. I'm not sure if I can keep up with it perfectly for three months (or even a month for that matter) but I am going to try. Thus far, I've learned 29 points allows for a lot less food than I would normally eat. I have found myself hungry and wanting to come more than my allowed points. Luckily, they add in those weekly bonus points which average out to about 7 extra points a day. These lovely points allowed me to have that 5 oz glass of red wine and 1 tablespoon of dark chocolate chips the other night. :)
Another focus this month is finding a volunteer position. I was going to do "Big Brothers, Big Sisters" but the supervisor told me it could take up to 3 months to find a match and it is a big commitment (at least one year, preferably two). Plus, they don't typically have a lot of kids from my area. In the past I've learned that in order for me to keep up with something, it has to be close. Therefore I'm looking into the YMCA which is only one mile away from our house. Plus, it relates more to my degree. They offer cooking classes for families and sports camps for kids. I would love getting involved in both of these areas. I left a voice mail with the volunteer coordinator and will hopefully hear back from them soon.
Alright, it's Friday and I got paid today. It is time to get out of the house with my pup and get some much needed grocery shopping in before I head back to work for the weekend. Enjoy the simple things....
"One day at a time--this is enough. Do not look back and grieve over the past for it is gone. Do not be troubled by the future, for it has not yet come. Live in the present and make it so beautiful that it will be worth remembering."
I have always been a sucker for lemon flavored baked goods. Lemon bars, lemon meringue pie, lemon cookies and my favorite, lemon poppy seed muffins. One overcast day, I was browsing through a gluten-free cookbook and found this recipe. I had to try it because the idea of infusing the bread with a lemon syrup afterwards made my mouth water. The bread was a little dense, but had a subtle sweetness with a pop of lemon that made me come back slice after slice. This particular cookbook uses their own mix of gluten-free flours and I found all of the products I needed at my local Fred Meyer. If you are from a smaller area and have a hard time finding these, I discovered you can order them through websites such as amazon.com or www.bobsredmill.com/. So don't let that minor detail stop you from re-creating your favorite baked goods. Keep on bakin' on....
Preheat the oven to 350 F . Grease a 9x5-inch loaf pan.
To make the lemon loaf:Mix together the flour, xanthan gum, baking powder, sugar, poppy seeds and salt in a mixing bowl.
Add the egg, milk, vanilla and lemon zest and juice and mix for 30 seconds.
Add the melted butter, scrape down the side of the bowl and mix on medium speed for 30 seconds.
Pour the batter into prepared loaf pan. Bake for 50 to 55 minutes, until a wooden toothpick inserted in the center of the loaf comes out clean.
While the bread is baking, make the glaze: Mix together the lemon juice and sugar. Heat for 30 seconds in the microwave and stir until the sugar fully dissolves.
Brush the top of the loaf with the syrup and let the bread rest in the pan for 10 minutes. Remove the bread from the pan and allow it to cool completely on a wire rack.
When cool, wrap the bread in plastic wrap and let sit for at least 8 hours to allow the syrup to spread throughout the bread.
We all have our vices in life and coffee is certainly one of mine, only to be beaten out by rich, bitter dark chocolate. Oooh, put the two together and I am completely and utterly defenseless. The robust smell alone is enough to lure me into any coffee shop. Unlike my chocolate, I despise a bitter cup of coffee. Therefore, I usually order an espresso drink. In the past I have avoided buying a coffee maker to be sure I do not get too dependent on the stuff. Nevertheless, after starting a job at a hospital with not one, but two Starbucks, I decided it was time to buy my first coffee pot as one soy latte was costing me just under $5. Times that by three to four days a week and that quickly adds up to $80/month or $960/year!!! That's insane! I usually have up to two cups of coffee in the morning and then switch to tea or water the rest of the day. To make myself feel better, I decided I would research coffee to see if it was really that hard on my body, if consumed in moderation.
According to the Department of Health and Human Services, many studies have investigated the effects of caffeine intake on fertility and pregnancy. The majority have found that moderate caffeine intake (<150 mg/day or 1 1/2 cups of coffee) does not affect fertility or increase the chance of having a miscarriage or a baby with birth defects. However, most of the studies did not consider the lifestyle factors that could contribute to infertility or miscarriages. The Organization of Teratology Information Services (OTIS) and Mortherisk are in agreement that moderate caffeine intakes are safe. Yet, caffeine can enter breast milk and lead to wakeful and agitated babies. For this reason, the American Academy of Pediatrics recommends that nursing women limit caffeine, but states that no harm is likely to occur from one cup of coffee (8-12 fluid oz.) a day. I feel comfortable that my one to two cups of coffee are not going to have an effect on my fertility after reviewing multiple studies. However, I believe I will break off my love affair with coffee in the future during my actual pregnancy as caffeine does pass from the mother to her child through the placenta. The March of Dimes suggests that the "systems for breaking down and eliminating chemicals are not fully developed in the unborn child" and that "the blood levels of caffeine may remain elevated for longer periods in the unborn child compared to the mother." All of the previously named groups are in agreement that high caffeine intake (>300 mg/day or about three cups/day) should be avoided during pregnancy.
When it comes to your own personal health, caffeine's effects have been studied endlessly. According to the Mayo Clinic, caffeine can have a short, but dramatic effect on your blood pressure. The amount of caffeine in two to three cups of coffee can raise systolic pressure (the top number) 3 to 14 millimeters of mercury (mm Hg) and diastolic (bottom number) by 4 to 13 mm Hg. Lucky for me, my blood pressure has always been on the low side, but if you struggle with high blood pressure, you may want to cut back on your caffeine intake (not just coffee). Also, according to a study published by the National Institute of Mental Health, caffeine is not a good substitute for a nap when it comes to improving motor learning and verbal memory for the sleep deprived. Caffeine boosts alertness and concentration, but the nappers had significantly better performance when it came to motor tasks, memory recalls and perceptual learning. Moral of the story, be sure to get your zzz's. The Sleep Foundation suggests 7 to 8 hours for the average adult.
In addition, recent studies have concluded that the consumption of caffeine was not significantly associated with an overall increased risk of breast cancer (or any cancer for that matter) unless the women drank four or more cups of coffee a day. There is suggestion that heavy caffeine consumers have an increased risk for tumors that are negative for both estrogen receptor (ER) and progesterone receptor (PR) and for tumors larger than 2 centimeters --factors that lead to a poorer prognosis. These types of findings suggest that caffeine may speed the progression of existing tumors, but more research is needed. Also, well-known nutrition researcher Walter Willett, MD suggests that coffee and caffeine may be protective against type 2 diabetes according to several studies and a research analysis. He also adds, "it is fair to say that, so far, the overall balance of risks and benefits are on the side of benefits."
Overall, this is good news for me! For now, I will continue to have my occasional cup or two of coffee and do it without any guilt at all. That's it for "Thirsty Thursday."
As I sit down with a chocolate chip cookie (or four) and a glass of milk, I can't help but smile. No matter what I'm going through in this moment, I'm reminded of how sweet life really is. As we grow and change through the years, so may our taste buds. I now prefer to use dark chocolate in place of milk or semi-sweet chocolate, add new flavors such as coconut, use different flours and almond milk replaces my cow's milk. What I love about cookies is that you can count on your favorite recipe throughout the years, or you can play with it as you grow. This is definitely one of those recipes to keep around. Everyone at work devoured the two bags I brought in and only one of them has to eat gluten-free. This particular cookie is gluten-free, but it is surprisingly light with a great crumb. The recipe comes from Kelli and Peter Bronski's Artisanal Gluten-Free Cooking. I only adapted it slightly by using dark chocolate and coconut in place of the 6 oz of chocolate chips.
Artisan Gluten-Free Flour Mix
Makes about 3 cups
1 1/4 c brown rice flour
3/4 c sorghum flour
2/3 c cornstarch
1/4 c potato starch
1 Tbsp + 1 tsp potato flour
1 tsp xanthan gum
Combine all the ingredients and store in an airtight container in the refrigerator.
Chocolate Chip Cookies
2 sticks salted butter, softened (I use 1 c Earth Balance)
3/4 c packed light brown sugar
3/4 c granulated sugar
1 tsp GF vanilla extract
2 eggs
2 3/4 c Artisan GF flour mix
2 3/4 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
4 oz dark chocolate chips
1/2 - 1 c unsweetened dried coconut, shredded
Preheat oven to 375 F. Cream together the butter, brown sugar, granulated sugar and vanilla, about 2 minutes. Add the eggs one at a time, mixing until incorporated.
Add the flour, xanthan gum, baking soda and salt. Mix until well blended. Mix in the chocolate chips and shredded coconut.
Shape into balls and drop dough on ungreased cookie sheets, about 2 inches apart. I like to use parchment paper for easy clean up.
Bake for 8 to 10 minutes, until lightly golden on top. Let the cookies rest for 5 minutes on the cookie sheet before transferring to a wire rack to cool.
