Nice post thanks a lot love

Hellooooo! I’m alive, I’m alive! Did you think after my 10-year blogiversary post that I decided to take a 10-year break? lol. It’s been a busy month with a lot of fun events going down. I just returned from WXN’s Canada’s Most Powerful Women celebrations, and I’m still riding the high of winning an award in the Entrepreneur category and meeting so many incredible people. So many happy tears this week. It felt (and feels) absolutely surreal. I’m super inspired by these amazing Canadian women to keep going forward, doing my part to give back, and creating meaningful change in this world. I’m grateful to you all who support me and what I do…truly, thank you.

Here’s a snippet of the interview I did with WXN (the rest is found on their website):

SUCCESS all comes back to love. Do I feel love deep in my soul for what I’m doing? Are my kids and my husband happy and loved? Am I taking time to enjoy the process rather than allowing perfectionist thinking to take hold? My definition of success has grown so much since starting the blog, writing my two cookbooks, and becoming a mother. Today, success is knowing that I have the power to push through challenges while taking the time I need for myself to balance and stay healthy. After struggling with illness this past year, one of my biggest wake-up calls was realizing that it’s okay to take a break even if that means letting go of a professional goal for the time being.”

As an introvert, big social events tend to tucker me out (anyone else?!), and I find myself looking forward to my first day without any commitments (aside from, umm, two hyper toddlers, I suppose…). This creamy 3-ingredient steel-cut oatmeal recipe is the one I’ve been making once or twice weekly since fall hit. It may sound strange, but I find it calming in a way. I just love that I can throw a few ingredients in my Instant Pot, stir it up, and walk away until it’s done cooking! No stirring or watching…woot, woot. I’ll often throw it on and then get ready for the day or feed the kids and come back to a hot pot of oats. It’s a good feeling…a darn good feeling!

Don’t worry if you don’t have an Instant Pot because I also provide a stovetop version below—your oatmeal will turn out the same either way, but the stovetop version just requires monitoring and stirring as it cooks.

This time of year I love to top a hot bowl with toasted walnuts, chopped dates or raisins, cinnamon or pumpkin pie spice, maple syrup, and seasonal fruit like pear or pomegranate. So cozy! Walnuts or pecans with maple syrup, cinnamon, and peanut butter is another dreamy combo.

Before I go, a quick note that we’ll be participating in Giving Tuesday this coming Tuesday November 27, 2018. Here’s a bit about the cause:

“GivingTuesday is a global movement for giving and volunteering, taking place each year after Black Friday. The “Opening day of the giving season,” it’s a time when charities, companies and individuals join together and rally for favourite causes. In the same way that retailers take part in Black Friday, the giving community comes together for GivingTuesday.”

This coming Tuesday, we’ll be donating 100% of that day’s OSG recipe app proceeds to Toronto’s Daily Bread Food Bank as our way to take part. I hope you’ll consider participating in #GivingTuesday too! 

   


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The Creamiest Steel-Cut Oats

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients…and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesn’t get much cozier on a cool fall or winter morning! I’ve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it’s so easy). For the Instant Pot method, please see the Tip section.

Yield
2 3/4 cups or 4 servings
Prep time
2 Minutes
Cook time
25 Minutes

Ingredients:

For the oatmeal:
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 cup (250 mL) water
  • 1 cup (172 g) uncooked steel-cut oats
Serving suggestions:
  • Seasonal fruit
  • Pure maple syrup
  • Toasted walnuts
  • Dash fine sea salt, stirred in
  • Cinnamon
  • Raisins or chopped pitted Medjool dates

Directions:

  1. STOVETOP METHOD: Pour the can of coconut milk and 1 cup (250 mL) water into a medium pot and bring to a low boil over high heat.
  2. Add the steel-cut oats to the pot and stir to combine. Immediately reduce the heat to low (low heat is important or they’ll burn) and gently simmer, covered, for 30 to 40 minutes, stirring four to five times during cooking and reducing heat if necessary to prevent burning. This method produces a thick pot of oats. For a porridge-like consistency, stir more water in to your liking. I like to stir in about 1/2 cup (125 mL) water after cooking.
  3. Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

Tips:

INSTANT POT METHOD:

 

  • Add the coconut milk and water to the Instant Pot, followed by the oats. Stir to combine.
  • Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  • Press the “Pressure Cook” (or “Manual”) button and set the cook time to 7 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun!
  • Once finished, you’ll hear a few beeps letting you know that cooking is over. Now let the Instant Pot do a “Natural Pressure Release”—I wait 10 minutes for most of the the pressure to release on its own.
  • Carefully release any remaining steam before removing the lid. Stir the oatmeal until combined, adding more milk or water if you’d like to thin it. It’ll be oh-so-creamy and continue thickening as it sits!
  • Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

You can also make pre-portioned servings so all you have to do is dump it in a pot in the morning and quickly heat it up with a splash of milk! 

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This Shiitake-Ginger Broth is light and deeply-nutritious, floating a whisper of thinly-cut vegetables and a few juicy gyozas. The perfect antidote to heavy winter food. Sip this wholesome, healing Japanese-inspired soup piping hot for best cold-blasting effect. Slurping this garlic and ginger-spiked broth, earthy with dried shiitake mushrooms, takes me back to Japan. I have …

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saint lucia buns

This recipe for St. Lucia Buns was posted a few years ago originally, but it got buried in the archives and I thought I’d bring it up again for the Holidays.

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Each December, I find myself searching for the perfect holiday traditions. Not that there are any perfect ones, of course, but with two little ones in our family, I crave some routine and consistency each year. Dream scenarios would be opening presents every Christmas morning as a family in our home, snuggling up on the couch with a mug of hot chocolate Christmas Eve to watch Rudolph (and then later White Christmas), searching through holiday magazines and cookbooks for the best cookie recipes and then making them together over Christmas break, and sweet yeasted bread every day. Cinnamon rolls, fruit-filled Danish, braided pumpkin-spice knots, just anything along those lines, all Christmas-time long.

st. lucia buns

King Arthur Flour asked me to bring a Christmas classic to their Holiday Table, and I immediately thought of St. Lucia Buns. St. Lucia Day is before Christmas Day, taking place on the longest night of the year (according to the ancient Julian calendar), December 13th. While these buns are not dripping in icing and swirled with cinnamon, they are sweet and delicious nonetheless. They could be made in the middle of December, and then again on the 25th, served for breakfast, or an afternoon coffee break after opening piles of presents and shaking every last piece of candy out of stockings by the fire. Whenever you decide to make them is just fine; just make sure to add them to your baking list.

Browse some of my other picks for Classic Christmas recipes and favorite tips for the season at King Arthur Flour’s Holiday Table.

st. lucia buns

st lucia buns

To begin: In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; then stir in the butter.

st. lucia buns

Pour the wet ingredients over the dry ingredients. Mix to combine, then knead the dough.

st. lucia buns

Place the dough in a lightly greased bowl and let it rise for 1 hour, or until it’s quite puffy.

st. lucia buns

Divide the dough into 12 equal pieces. Shape the dough into 12 logs, then roll each log into a long rope.

st. lucia buns

st. lucia buns

Shape each rope into an “S” shape.

st. lucia buns

Let the buns rise again, until puffy. Brush with egg whites.

st. lucia buns

Then sprinkle with coarse white Swedish pearl sugar.

st. lucia buns

Bake the buns until they’re golden brown.

st. lucia buns

Remove the buns from the oven, and transfer them to a rack to cool.

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st. lucia buns

St. Lucia Buns
Recipe by King Arthur Flour

Buns
1 cup milk
1/4 teaspoon saffron threads, lightly crushed
1/2 cup butter
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
1/4 cup potato flour or 1/2 cup instant potato flakes
1 1/2 teaspoons salt
1/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Topping
1 large egg white (reserved from dough) mixed with 1 tablespoon cold water
coarse pearl sugar, optional
golden raisins, optional

In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; remove from the heat and stir in the butter. Set the mixture aside to allow the butter to melt and cool to lukewarm, 30 to 35 minutes. You can reduce the milk’s cooling time by about 10 minutes by refrigerating it.

In a large bowl or the bowl of a stand mixer, whisk together the yeast, flours, salt and sugar.

Separate one of the eggs, and set the white aside; you’ll use it later.

Pour the lukewarm milk and butter mixture over the dry ingredients.

Add the 2 whole eggs, 1 egg yolk, and the vanilla. Mix to combine, then knead for about 7 minutes by mixer, or 10 minutes by hand, till the dough is smooth and supple.

Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise for 1 hour, or until it’s quite puffy, though not necessarily doubled in bulk.

Gently deflate the dough, and divide it into 12 equal pieces. A scale makes this job easy; each piece will weigh about 92g, or 3 1/4 ounces.

Shape the pieces of dough into rough logs, and let them rest, covered, for about 10 minutes. This gives the gluten a chance to relax.

Roll each log into a 15″ to 18″ rope. They’ll shrink once you stop rolling; that’s OK.

Shape each rope into an “S” shape. Tuck a golden raisin into the center of each of the two side-by-side coils, if desired.

Place the buns on a lightly greased or parchment-lined baking sheet, leaving an inch or so between them. Cover them, and let them rise for about 30 minutes, till they’re noticeably puffy, but definitely not doubled. While they’re rising, preheat the oven to 375°F.

Brush each bun with some of the egg white/water glaze. Sprinkle with coarse white Swedish pearl sugar, if desired.

Bake the buns until they’re golden brown, about 18 to 20 minutes. If you’ve used raisins, tent them with foil for the final 3 minutes, to prevent the raisins from burning.

Remove the buns from the oven, and transfer them to a rack to cool.

Yield: 12 large buns
lucia11a

This post was sponsored by King Arthur Flour. All my opinions, as always, are my own.

The post st. lucia buns appeared first on The Vanilla Bean Blog.

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For everyone who wants to celebrate the holidays and still make healthy choices in December, here are My Favorite Low-Carb Red-and-Green Holiday Recipes; enjoy! Check out Recipe Round-Ups to find more low-carb recipe round-ups like this one.

Click here to PIN My Favorite Low-Carb Red-and-Green Holiday Recipes!

My Favorite Low-Carb Red-and-Green Recipes for Christmas found on KalynsKitchen.com

The holidays are such a challenge when you’re trying to stick to any type of carb-conscious eating plan! If you’re anything like me, some days in December you do pretty well, and other days you definitely indulge more than you normally would. But having low-carb food that’s extra delicious can help, and if I’m needing food for holiday dinners or parties, I love having something that’s also brightly red-and-green for a festive holiday dish.

I’m updating this collection of My Favorite Low-Carb Red-and-Green Holiday Recipes to help you get through December without gaining ten pounds! And the birthday celebration continues, and today I’m off on a short birthday trip with my good friend Mary, so I’m posting this round-up a little earlier in the week than normal. I hope people won’t mind if I’m not as attentive to the blog for a few days, because those milestone birthdays don’t come too often, and you have to celebrate them, right?

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The post My Favorite Low-Carb Red-and-Green Holiday Recipes appeared first on Kalyn's Kitchen.


  

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Easy Ginger Avocado Cake with Lemon Drizzle The other day I found myself with 3 very ripe black avocados (another bargain buy) that needed using up and after some deliberation I came up with this recipe for Easy Ginger Avocado Cake with Lemon Drizzle. I took Sophie Dahl’s Spelt Banana Bread recipe, adapted it to…

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The post Easy Ginger Avocado Cake with Lemon Drizzle + 33 Recipes to use up Ripe Avocados appeared first on Fab Food 4 All.