Creamsicle Cupcakes

I apologize for my lack of blogging recently. The good news is that while I haven't been blogging, I've been discovering lots of amazing recipes and trying them out on my family. I've also been doing some writing for Associated Content. I'll post links to some of my health-related articles soon.

The first new recipe I'd like to introduce was created by Lauren over at Healthy Indulgences. If you haven't been to her blog, prepare yourself. You're going to want to go out and buy ingredients for every recipe she has on there. It's filled with incredible and inventive recipes. I've tried three of her recipes so far, and all three have met and exceeded my expectations, which is actually a pretty rare occurrence for me. Usually when I find "healthy" recipes on-line, I get my hopes way up only to find them dashed when the food doesn't turn out the way I imagined. Lauren's recipes are a different story.

I recently made her Creamsicle Cupcakes. And what a hit they were with my family! I loved making them. They were so unique, and I loved the fact that the recipe includes two entire oranges, peel and all. I had never boiled oranges before. It was a cool experience.

Here are the changes I made to the recipe:

#1 - I used Bob's Red Mill Gluten free flour mix instead of the almond meal (Toosht can't have tree nuts). This flour worked wonderfully in the recipe.

#2 - I used 1/2 c. agave nectar instead of the mixture of stevia and erythritol for my sweetener, and this worked great as well.

#3 - Again, with the orange puree and the cream cheese frosting, I used agave (to taste) instead of stevia. I was pleased with the results

**Lauren's focus is to make her recipes low-carb. I greatly appreciate this since I don't like to OD on carbs. The changes I made to the recipe made the carb count quite a bit higher, so just take that into consideration when you are eating them!

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My husband and I are regular iHerb customers. We love this site because it has better prices and better shipping costs than anywhere else we've found so far. This is where we order our flour (usually buckwheat, barley, rice and sorghum), our SweetLeaf stevia (the cheapest place we've found it), our toothpaste (JASON for us, Weleda for the kids), and also some of our supplements like Vitamin C and my prenatal vitamins (Rainbow Light "Just Once"). We appreciate their low, flat fee shipping rates especially when our orders are heavy, like when we order a lot of flour. Not only are their prices good, but their customer service is excellent as well. We often find that when we order something, we receive it the very next day with their unbelievably fast shipping. When we've made mistakes with our order or forgotten to add something, they have been very helpful and understanding.

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5 Steps for Avoiding Mastitis

During the 18 months that I breastfed my first son, I suffered 7 breast infections (mastitis). These were full-blown infections with high fevers, chills (teeth chattering out of control!), aches, and weakness. I had to take antibiotics each time, and I was out of commission for an entire week. My husband had to take time off work to be home since I was completely without energy and could do nothing but lay in bed. When pregnant with my second son I decided I needed to take preventative measures in order to avoid having this problem again. This time I would have a toddler running around and I couldn't afford to be bed-ridden with sickness. I had gone to La Leche League meetings and I had read many books about breastfeeding, so I knew in theory what some causes of mastitis were. I knew that pressure on the breasts could cause milk duct blockage. I also knew that having breasts that were too full for too long could contribute to plugged ducts.

Here are the safeguards I put into place for the birth of my second son:

Step #1 - Don't use a front facing baby carrier (e.g. Baby Bjorn), which can put pressure on both breasts (I got a double breast infection a day after I carried my first son around in a Baby Bjorn for several hours.) Instead, use a sling that takes the pressure off your breasts (e.g. Hotslings).

Step #2 - Drink a lot of water. Stay hydrated so that the fluids in your body are plentiful.

Step #3 - Don't wear underwire bras, or any type of bra that puts pressure under and around the breasts. I solved this problem by getting rid of ALL of my nursing bras and purchasing nursing camisoles instead. It took a little bit of getting used to because I was accustomed to more support from the typical bra. But I began to love the way the camisoles fit, and how they didn't apply pressure or dig in to my breasts. I tried several different brands of nursing camisoles while nursing my second son, but didn't discover my absolute favorite until my third baby. I highly highly highly recommend Bravado nursing camisoles. They are simply wonderful. They're comfortable, they don't shrink or get misshapen, the straps are sturdy, and I love the shape, which is much more flattering to the bust line than most camisoles.

Step #4 - Don't wait too long in between feedings. Feed your baby on demand. This helps to keep your breasts empty and your baby happy. Make sure your breasts are empty after feedings, especially if it will be a while before you nurse again (like right before bed). If your baby nurses but you still feel like you have some milk, pump it out with a hand pump (I love the Avent hand pump). I was initially concerned that doing this would increase my milk supply, causing engorgement more often, but I found that I didn't have to do this very often after the first few weeks, and keeping my breasts empty was vital for me to avoid infection, so it was worth it. It's also a good idea to pump if you wake up and find that you are very engorged, but your baby is still sleeping and may continue sleeping for awhile longer. If this happens, pump enough milk to soften your breasts and relieve the discomfort, then wait for the baby to wake up for the rest.

Step #5 - Don't allow your life to get overly hectic and busy. Sometimes this is unavoidable, but it must be noted that it was during jam-packed periods of life that I got breast infections. I'm sure there were several factors coming into play. When I was extra busy, I was drinking less water, nursing my baby less, getting engorged more often, etc. All of these steps really do go hand in hand as preventive measures against mastitis. This is an important step though, and I want to stress it because I think young mothers are pressured to be busy. I often see baby magazine articles that praise the busy mother who can juggle so many different things. While this is indeed admirable, I don't believe it's something to which we should aspire. Activities with a baby can be fun and enjoyable for mother and for baby, but I think it's even more important that the mother take care of herself and provide a peaceful home for her baby. This is when I've seen my children the happiest, and when I have felt the most peace. Not only has it been good for me, physically and mentally, to slow down my pace, but it has also been good for my kids. They have come to appreciate the structure and security of their lives, and then when we do have an interesting outing or activity, they look forward to it with energy and excitement rather than dread and burn-out.

These steps have been instrumental in protecting me from breast infections. I nursed my second baby for 14 months and did not have a single infection. I'm currently nursing my third baby. She is 8 months old, and I haven't had an infection with her either. These steps really do work!

Natural Deodorant

I stopped using antiperspirant a few years ago when I read about the health hazards of aluminum. I tried many different kinds of "natural" deodorants. They smelled nice and they were a good idea, but none of them worked well for me. The healthy deodorants were very expensive, and I eventually stopped buying them and started using the same brand of plain deodorant my husband was using. While it still had chemicals in it, I was just glad to be avoiding aluminum.

Recently, however, my cousin told me about a recipe for homemade deodorant she had seen that used coconut oil, arrowroot powder and baking soda. I had all those ingredients so decided to give it a try. It was fun and very easy to make. My coconut oil was in liquid form when I mixed everything together. I added a few drops of Fir Tree essential oil for a very faint scent (good for a man or a woman). I cleaned out an almost used up deodorant container and removed the labels. Then I poured the mixture into the container, put the lid on, and put it in the fridge to allow it to solidify. When I took it out of the fridge it was too hard for the container components to work, so I let it sit on the counter for just a few minutes until it was soft enough to turn the dial. It feels nice going on, all cool and smooth. I've used it for a couple of weeks now and it has worked great. My husband let me test it out for a week before he tried (he has to go to work, after all, and wanted to be sure it was effective!), and now he loves it too.

I'm especially happy about this because summer is arriving and I'll be wearing tank tops a lot. My baby is 6 months old. I hold her often and feed her often, so she is always in close proximity to my body (and my underarms). Those of you with babies know how they snuggle in and can end up getting their hands in the crevices of your arms, or wiggle their faces against your chest and shoulders. I feel a lot better about her being close to a natural product than to a chemical product.

The Versatile All-Day Snack Cake

My husband created a cake recipe that is definitely a family favorite. We literally eat some version of this cake everyday. He makes a couple batches in the morning, and we get to eat it at meals and snacks all day long. It's so nice to have tasty cake whenever we want it. This is not a birthday-style cake. This is a slightly sweet cake that you can spread cream cheese or butter on. This recipe is so great because there are several different ways to make it. We alternate each day so that we eat a variety of grains in our diet. It is a key way that we avoid eating a lot of wheat. This recipe is also egg and dairy free.

Buckwheat Cake
(This is a thick, hearty cake that tastes great with peanut butter or cream cheese, or just by itself. One of our favorite ways to eat it is to mix extra virgin olive oil with organic peanut butter. We break up a piece of buckwheat cake into the mixture and allow the pieces to soak. Then we eat it from the bowl.)

Preheat the oven to 400º.

Place a stoneware or Pyrex baking dish (approx. 8x11) in the oven (while it is heating up) with a small strip of olive oil (enough to cover the bottom and sides once it's hot).

Meanwhile, mix together:
2 cups buckwheat flour
1 tsp salt
4 tsp baking powder

Then:
Pour in 2 cups water.
Pour in 1/4 cup olive oil.
Pour in 1/4 cup agave.
**Optionally you can add a 1 tsp. vanilla extract or 1 tsp. lemon extract

Stir everything together thoroughly, especially the bottom where dry flour collects.

Pull out the heated stoneware from the oven.

Pour mixture into the stoneware. It should pour easily like cake batter.

Bake for 16-18 minutes.

Makes 8 servings. (28 carbs per serving)


Barley Cake (with Barley Ginger variation and Barley Chocolate variation)
(This is reminiscent of an English pudding cake. It is very much like a pudding in the middle, with a crisp outer crust. We like to melt butter on top of this and eat it warm.)

Preheat the oven to 400º.

Place a stoneware or Pyrex in the oven (while it is heating up) with a small strip of olive oil (enough to cover the bottom and sides once it's hot).

Mix together:
2 cups barley flour
1 tsp salt
4 tsp baking powder

Then:
Pour in 2 cups water
Pour in 1/4 cup safflower oil.
Mix in 2 tsp. stevia powder.

***To make the Barley Ginger Cake, add 1/8 c. ginger powder (and less than this if you don't like as strong of a ginger taste).

***To make the Barley Chocolate Cake, add 1/8 c. cocoa powder.

Stir everything together thoroughly, especially the bottom part where dry flour collects.

Pull out the heated stoneware.

Pour mixture into the stoneware. It should be slightly thick, and you will need to spread it out with a spatula.

Bake for 16 minutes

Makes 8 servings. (19 carbs per serving)

Note: This cake stays very pudding-like in the middle even when it's done.


Rye Cake
(This cake is thinner than the buckwheat cake but has a wonderful flavor and texture, also very good with cream cheese on top.)

Place a stoneware or Pyrex in the oven (while it is heating up) with a small strip of olive oil (enough to cover the bottom and sides once it's hot).

Meanwhile, mix together:
2 cups rye flour
1 tsp salt
4 tsp baking powder

Next:
Pour in 1 3/4 cups water (add slightly more if too thick).
Pour in 1/4 cup olive oil.
Pour in 1/4 cup agave.
**Optionally you can add a 1 tsp. vanilla extract.

Stir everything together thoroughly, especially the bottom part where dry flour collects.

Pull out the heated stoneware.

Pour mixture into the stoneware. You may need to spread it out with a spatula.

Bake for 16-18 minutes.

Makes 8 servings. (31 carbs per serving)

Sloppy Beef

My husband spends just as much time in the kitchen as I do. By his own choosing, he makes a big, warm breakfast for us everyday. When the kids and I get up in the morning after he has already left for work, our breakfast is waiting for us in the warmer drawer. We are so spoiled! One of the many bonuses of having a cooking husband is that he enjoys experimenting and creating his own dishes. He's more daring than I am. Some of his experiments end up becoming family favorites. One such experiment was Sloppy Beef. (Yes, he names his experiments too!) My boys loved the sound of this meal, and so before they even tried it they thought it seemed cool. When they actually tasted it, they loved it. I feel like laughing every time I say "We're having Sloppy Beef for dinner." and it's even funnier hearing my two-year-old say "Mommy, I want some more Sloppy Beef!" This recipe came about one Saturday evening when I was exhausted from the week and from taking care of a new baby along with my two boys. All we had in the fridge, pretty much, was a pound of grass-fed ground beef, so my husband cheerily sent me to sit down and said he'd whip up a dinner for us. Sloppy Beef was the result. In case you ever need a quick, easy meal that even kids love (at least ours do!), here's the recipe.

Sloppy Beef

1 lb. ground beef (or other ground meat)
water
minced onions
garlic powder
parsley
thyme
basil
marjoram
oregano
pepper
1/2 tsp sea salt
1/4 c. rye or buckwheat or oat flour
1 Tbsp. olive oil
1 Tbsp. agave

Heat a pan on medium with 1/2 c. water.
Once the water is boiling, crumble the ground meat into the pan.
Brown the meat by letting it sit with the lid on, stirring occasionally.
Once meat is browned, drain liquid.
Add another 1/2 c. water and stir into meat.
Add several shakes of minced onion flakes (or 1 large onion, chopped and sauteed).
Shake in your desired amount of the other spices.
Grind in some fresh pepper (3-4 grinds).
Add another 1/2 c. water.
Add 1/2 tsp. salt.
Add 1/4 c. flour and stir into meat. Evenly distribute meat throughout the pan and cover the lid.
Turn heat down to medium low.
Let simmer for 3-4 minutes.
Stir in 1 Tbsp. olive oil and 1 Tbsp. agave.
Cover again and let simmer approx. 4-5 minutes.

Serve in bowls with spoons.

Note: You can add or remove spices as desired in this recipe. Put in what you like! Also, you can add more agave if you want it sweeter. We find 1 Tbsp. per lb. of meat to be just right for us.

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