Ever since I saw Ilva's sumptuous Almond and Ricotta Cake I've been jonesing for something with lemon. The odd thing is- her cake doesn't even have lemon (strange the way our mind works and sweeps us away along memory traceries of scent and flavor) but I started craving a cake laced with citrus- not too sweet and not too light. A cake with character and heft.
 
The day I decided to bake, of course, I had no ricotta, but I did have organic plain yogurt and plenty of blanched almond flour. Inspired by Ilva's recipe, I tweaked her ingredients with those I had on hand and baked up a lovely simple cake that reminds me of a coffee cake I remember liking as a child, a bakery cake called Louisiana Ring made by Freihofer's- yet in truth, that cake featured a hint of orange rather than lemon.
 
There's that memory glitch again.
 
Some intuitive leap from taste to taste. An image, a smell can trigger a remembrance as vivid as the day you experienced it, enhanced, I imagine, by hindsight. This ability sharpens as you get older.
 
Time seems to condense into the senses (invoking forgotten details). You start believing the Buddha's theory about ten dimensions. You start savoring the smallest moments. Your husband hands you a mug of green tea, the steam rising in the late afternoon sun slatted through the bamboo window shade, and a loss from the past heals for a moment.

Next time I make this recipe I think I'll use oranges.
 
Lemon Yogurt Cake Recipe

For this recipe I used blanched almond flour which is slightly softer and more flour-like than straight almond meal processed from raw almonds. I've made cakes with both. I thought the blanched almonds worked well in this cake. The lemon peel imparts a little chewiness.
 
Ingredients:

1 cup almond flour
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed organic light brown sugar
5 medium free-range organic eggs
4 oz. light cream cheese (or butter or vegan margarine), softened
1/2 cup organic plain or lemon yogurt- low fat is fine
2 tablespoons fresh lemon juice
Lemon zest (fine grated peel) from 1 fresh lemon
1 teaspoon bourbon vanilla extract
 
Instructions:

Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
 
In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
 
Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
 
Add in the lemon juice, lemon zest and vanilla; beat to combine.
 
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
 
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
 
Cool on a wire rack; and release from the pan. Dust with powdered sugar.
 
Makes 10 servings.
 
This cake freezes well. I just ate a piece warmed slightly. It's moist and tender.
 
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Read more: http://glutenfreegoddess.blogspot.com/2006/02/almond-yogurt-cake.html#ixzz2UXZ3kwky 

Serves: 6
 
Total Time: 20 min

Ingredients

• 1 1/4 pound(s) tomatoes, finely chopped  
  
• 1/2 cup(s) sweet onion, finely chopped  
  
• 1/2 cup(s) finely chopped cilantro
• 1 small jalapeño, seeded and minced
• 2 tablespoon(s) fresh lime juice
• Salt and freshly ground pepper
• 1 large seedless cucumber, sliced 1/4 inch thick

Directions

1. In a bowl, toss the tomatoes with the onion, cilantro, jalapeño, and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

ROASTED, CRISP SHITAKES 
(aka Shitake “Bacon” by chef Elliot Prag at The Natural Gourmet Institute)

Ingredients:
• 1⁄2 pound shitake mushrooms, stemmed and sliced
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon sea salt

Cooking instructions:
1. Preheat oven to 350°.
2. In a bowl combine the mushrooms, oil, and salt.
3. Spread mushrooms on a parchment-lined baking sheet and place in oven.
4. Roast mushrooms until dry and crisp, stirring about every 10 minutes, approximately 45 minutes to one hour. (Oven temperatures may vary.)

Four typs of eating....

If there is one thing that I know for sure it’s that our relationship with food is a direct reflection of our relationship with life.  If you struggle with your weight, body image, or eating habits just know that this is not a problem.  All of these conditions are symptoms of a problem that are trying to get your attention.

And so the more willing you are to take an honest look at yourself and your relationship with food the more opportunities you will have to not only know yourself better but to make changes.  Remember, we cannot change what we do not accept (or see) so change will always begin with (kind and patient) observation and acceptance.

Understanding the four types of eating and how they relate to you is yet another tool to help you get a clearer perspective on yourself and your relationship to food.

These descriptions are my take on a concept I learned from my weight coach mentor,Brooke Castillo, (who is insanely amazing btw – and the founder of the Weight Coach School).  I have found them extremely useful and so of course, have to share them with you!

The four types of eating are: Fuel, Fun, Fog, and Storm.

Fuel Eating is when you are eating foods that support your body and it’s needs.  This is clean eating.  Eating real, whole, natural, minimally processed foods that provide you with energy and nourishment and feel good in your body.  You want to eat fuel foods 80% of the time.

Fun Eating is eating any foods that you love to eat that don’t necessarily give you anything back.  In other words food that tastes great and you enjoy but don’t offer any real nutritional value (i.e. cake, wine, potato chips, candy, etc.).  You want to pay careful attention when eating fun foods as to be sure you are receiving the pleasure that they provide.  This could look like one small treat a day or two fun meals a week.  The rule with fun eating is that you must enjoy each bite.

Fog Eating is anytime you eat without awareness.  You are munching on chips without even tasting them, you are snacking on your kids’ peanut butter and jelly crusts while making lunch, you finish off a bag of candy before you even realize how much you ate and don’t even remember what it tasted like.  Fog eating is not enjoyable or purposeful; it’s an unconscious munch that we are not even aware we are doing.  The goal is to never fog eat.  Stop the minute you catch yourself.

Storm Eating is binge eating or eating out of control.  It is anytime you can’t stop yourself.  You are aware that you are eating and you want to stop but you feel like you can’t stop or like you can’t control yourself.  It’s almost like you are watching another person inside your own body.  Sometimes this happens if we let ourselves get too hungry and sometimes it happens when we have an overwhelming emotion that we do not want to feel.  Storm eating is usually followed by regret and shame.  Many times it’s done in private or in hiding. 

And yes, you can experience some of these at the same time or one can lead to another.  

Just good to know.

Last week as I was talking to some of my challengers we discussed these egg white muffins!  Seriously, what a genious idea!  Why didn't I think of it sooner!  I'm always in search of quick easy snacks and meal ideas!  The fact that you can make these ahead of time, pop them in the fridge and grab and go for the rest of the week just makes perfect sense!  The other bonus is that if you have kids you can easily give these to them on the way to the bus stop or in the car!!  It's a no brainer way to sneak in proper nutrition without anyone having to know!!!

The awesome thing is that you can throw in virtually any veggie or spice you want to get the taste you desire!!
This is a versatile meal that can be eaten on the go or at home. for breakfast, a snack lunch dinner, or before bed!
Preheat oven to 350 degree make for 10-15 minutes in muffin tray. let cool for about 5-10 minutes before eating. 

INGREDIENTS

• 8 egg whites
• 1 whole egg
• 1/2 cup chopped spinach
• 1/4 cup chopped red and green peppers
• 1/4 cup onion
• 1/2 cup mushrooms chopped
• pinch of mrs.dash seasoning
• 3 tbsp salsa (optional)

INSTRUCTIONS
You can either blend all ingredients in a blender or you can chop up your veggies very finely with a chopper!
Spray muffin tray with extra virgin olive oil cooking spray or any non stick cooking spray.

Cook at 350 degrees for 10 to 15 minutes or until firm.

Let cool for about 10 mins before eating!!! 

Baked Zucchini FriesZucchini sticks are tossed with light panko breadcrumbs and then baked in the oven. Try these healthy “fries” dipped in creamy Greek yogurt seasoned with parsley and lemon. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 10

For the baked zucchini fries:

• a little olive oil, for preparing the sheet pan
• 2 eggs
• 2 tablespoons nonfat milk
• 2 large zucchinis, cut into 4-inch sticks
• 1 ½ cups panko bread crumbs*
• ½ cups Parmesan cheese, shredded
• salt and pepper, to taste

For the yogurt dipping sauce:

• 1 cup low fat Greek yogurt
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 1 scallion, chopped

*Japanese panko breadcrumbs are thinner and lighter than traditional breadcrumbs. They can be found near the standard breadcrumbs or in the Asian food section of most grocery stores.

To bake the zucchini fries:

Preheat the oven to 425 degrees. Prepare a large sheet pan with olive oil.

Lightly beat the eggs and milk together in a medium bowl.

In a separate medium bowl, stir the panko breadcrumbs and cheese together.

Dip zucchini sticks in the egg mixture, making sure to coat them well. Dip the egg coated zucchini into the panko mixture.

Spread out the coated zucchini pieces onto the prepared sheet pan. Season generously with salt and pepper and bake for about 15 minutes. Flip the zucchini sticks over with a spatula and bake for another 15 minutes, or until they are golden brown.

To complete the dish:

Mix the Greek yogurt, chopped parsley and lemon juice together in a small bowl. Season with salt and pepper to taste. Sprinkle with the chopped scallion on top.

Serve the yogurt sauce alongside the fries, for optional dipping. Enjoy!

These portable energy-revving muffins are great to make in advance and use throughout the week!By Elizabeth Brown, MS, RD; Photography Peter Chou

Ready in 40 minutes • Makes 12 servings

Ingredients:

• Oil spray
• 4 scallions, minced
• 2 carrots, shredded
• 1/2 red pepper, minced
• 1/2 zucchini, shredded
• 14 egg whites
• 4 whole eggs
• 1/2 tsp basil
• 1/4 tsp oregano
• Dash sea salt and pepper

Instructions:

1. Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.

Nutrients per serving (98 g):Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mg

STORAGE TIP: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in frig

It's Snacktime! A Recipe For Roasted Chickpeas
By Krysten Jorgensen

Sooooo I love snack time, who doesn't?
But sometimes it can get a little boring.  
 
I mean, there are only so many healthy options we can buy at the store. (Besides fruit and veggies, of course :) 
 
But if you're looking for something different than an apple with almond butter, then try this spicy, crunchy, fiber filling snack! 
 
Plus you have the satisfaction of saying YOU made it. Here's how
 
Roasted chickpeas
 
Ingredients

• 1 can of chickpeas drained
• 1 tbsp srirachi sauce
• 1 tsp Braggs amino acids
• 1 tbsp of vegetable broth

Toss with different spices. Some ones I like:

• Lime/lemon juice
• Garlic powder
• Cayenne pepper

Place on parchment paper in preheated oven at 425 degrees. 
 
Roast them in your oven for 35 to 45 minutes until crispy :)
 
Enjoy home made snack time even more!