Chocolate! Whole Wheat Scones and Gluten Free Chocolate Chip Blondies

My families Thanksgiving started and ended with chocolate (and believe it or not, for some it was the healthiest food they ate all day!) Days like this are a rarity for me; however, with these two healthy recipes, I envision them occurring more frequently. 

Just in time for my annual holiday dessert post, I started experimenting with a chocolate chip blondie. After a few attempts (thanks to my co-workers for the constructive feedback!) I think it finally figured it out. The result is a healthy, gluten and nut free blondie bar that will bring a smile to the face of even the pickiest eaters.

Around the same time, I was also trying to create a whole-food whole wheat chocolate chip cookie. When testing a recipe, I forgot to add the sweetener and what came out was a miserable excuse for a cookie. However when flipping through one of my mother's cookbooks that I purchased for her two years ago when she first went vegan, I found an interesting scone recipe. I decided to combine the two recipes and the result is an amazing recipe for a delicious and healthy breakfast scone. With the perfect amount of sweetness and chocolate, these turned out even better than I expected, and surprisingly quick and simple to make.

So how can one start and end their day with chocolate and still claim they ate healthy? Chocolate in it’s purest form is known as cacao, and this was a prized food by early the Mayan empire, and continues to be held in high regard even today. Cacao is one of the most antioxidant-rich foods available (not to be confused with cocoa which is roasted more processed and as a result, less healthy). In a comparison ORAC test (a test which measure the antioxidant activity of foods,) cacao was found to have more than fifteen times the amount of antioxidants as blueberries! On top of this, cacao provides an excellent supply of minerals including magnesium, which may help relax muscles and reduce cramping. The American Heart Association has determined that cocoa and cacao powder can be consumed without hesitation.

In another study, the high polyphenol content found in dark chocolate was seen to help reduce oxidative stress during and after prolong exercise. In a Yale conducted controlled crossover study, they found that while the sugar and fat in most chocolate isn't healthy, the cocoa powder helps make up for it when consumed in moderation.

Because chocolate is loved all over the world, there has been a great deal of nutrition research done on it. One interesting study examined the flavan-3-ol monomers, oligomers, and polymers in commonly consumed chocolate products. Not surprisingly, cacao is the gold standard, but other forms of dark chocolate and cocoa still maintain much of the healthful properties found in it's purer form. Dark chocolate bars however were still found to be highly beneficial, although the percent of cacao is important. The higher percent of cacao, the healthier it was found to be. I typically purchase a chocolate bar between 70 and 80% cacao for baking. Such a high cacao content typically means the bar is lower in added sugars than other bars and gives a beautiful and complex taste.

Finally, that same study found that the addition of milk to chocolate blocks the absorption of the phytonutients of cocoa and concluded that the consumption of milk chocolate comes with all of the fat and sugar with very few of the benefits to off set them.

As a reminder, whenever possible, source fair trade, slave free chocolate. Slavery, particularly child slavery, is still practiced in the cacao fields of western Africa. Check the Food Empowerment Project for a helpful list of slave-free chocolates. 

Chocolate Chip and Walnut Whole Wheat Scones

Makes between 8 – 9 scones

1 ½ cup whole-wheat flour

1 very rip banana*

1/4 - 1/2 cup plant based milk or water

1/2 bar of good quality chocolate –chopped

1/4 - 1/2 cup walnuts - chopped

1 tbsp maple syrup

1 tsp baking powder

pinch of salt

* - if you do not have a ripened banana, put the banana (still in the skin) in the oven on 300 for 10-15 minutes until the skin is starting to turn black. Let cool, once peeled, you will have a ready to use ripened banana!

Pre-heat the oven to 400 degrees.

While the oven is heating up, add the flour, baking powder, and salt into a large mixing bowl. Mix well. Once mixed, add the banana and the maple syrup. Simultaneously mash the banana and mix the ingredients. Now add the milk. Start by adding ¼ cup and add more as needed. The mix should become a thick dough. Once well-mixed, add the chopped chocolate and the walnuts and lightly mixed.

Line a baking sheet with parchment paper. Spoon large balls of dough onto the baking sheet and place into the oven. (I like to add salt crystals to top of the scones at this point for aesthetics) Let the scones bake for 10 – 12 minutes. The scones should start to brown and feel slightly firm to the touch. Test to make sure the middle is cooked with a toothpick.

Once done, set the scones to the side for 20 minutes to let cool.

Enjoy while still warm. They pair very well with fruit and mate

Gluten Free Chocolate Chip Blondies

Makes 12 – 14 blondies

1 Can (15 oz) chickpeas, rinsed and drained

1/2 scant cup of old fashioned oats

2 teaspoons flax seed

1 very rip banana

1/2 bar of good quality chocolate –chopped

1/4 cup pure maple syrup or sweetener of choice

2 teaspoons vanilla

1/2 tsp salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

sea salt, for sprinkling

Preheat oven to 350 degrees and line an 8x8 pan with parchment paper or spray with nonstick cooking spray.

In a food processor add all of the ingredients except chocolate chips and process until batter is smooth (you can also use a hand held immersion blender.)

Fold in 1/3 cup of chocolate chips. The batter should be very thick

Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!

Let cool for 20 to 30 minutes. Once cool, cut into squares.

G. Davison, R. Callister, et. all. “The Effect of Acute Pre-Exercise Dark Chocolate Consumption on plasma antioxidant status, oxidative stress and immunoendocrine responses to prolonged exercise.” European Journal of Nutrition. 58: 2012, 69-79.

Z. Faridi, et. all. “Acute dark chocolate and cocoa ingestion and endothelial function: A randomized controlled crossover trial.” American Journal of Clinical Nutrition, 88: 2008. 

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

The TCS New York City Marathon and Two Delicious Smoothies

The New York City Marathon has finally been ticked off my to-do list. My love affair with this particular race started when I first moved to the city for graduate school. At the time, I was only running sporadically – anyone who has ever entered into a graduate program for history can attest to the fact that there isn’t much time left for anything else. However, I began stalking the race. I read about it, watched it, cheered for it, I dreamed about it while sleeping, and daydreamed about it - particularly on my countless runs through Central Park. So when the opportunity finally presented itself for me to partake in the greatest marathon in the world, I jumped at the chance.

Unfortunately, 2014 was a tough year for me. It started with a surgery on the back of my knee to remove a bone spur. While preparing for a half ironman, I started having intense pain in my hip. As it turns out, I had a small tear in the cartilage of my left hip. By the time my hip was ready for running, there was only 7 weeks until the New York Marathon.

Despite everything, including record strength winds, I was feeling good when I finally toed the line on race day. The cannon went off. I felt the boom deep down in my stomach and I finally started to realize what I was undertaking.    

For anyone who has ever run in New York, the marathon is a special experience. For me, it was particularly emotional as this city is my home. The thousands of spectators cheering were amazing (it was great hearing countless people scream “Go Vegan!” as I ran by – my little form of activism!) The race went well, although looking back, I should have run the first half a little more conservatively. Either way, I’m proud of the accomplishment and grateful for my body. I am now taking an extended break from endurance training during which I will focus on new and exciting happenings in my life. I also want to thank everyone. The love and support I received was overwhelming.

During my training, I developed two different smoothies, both of which are not only nutrient dense, but also delicious. While I used these to help fuel my workouts and to recover from my long runs, they also make a great start to any morning, and I've also made the the Chocolate Cinn-a-bun smoothie for dessert on occasion as well!

 

The Long Run Red Beet Smoothie:

1 medium beet (raw or roasted)

1 handful raw pecans (1/6 cup) (for a nut free version, add more oats)

½ cup spinach

1 ripe pear

¼ cup old fashioned oats

1 tbsp flax seed

1 medjool dates

1 tsp vanilla extract

1-2 tsp cacao powder

½ tsp maca powder

1 cup plant-milk or water

1 handful of ice

Blend all ingredients until smooth. Top with shredded coconut and cacao nibs

Chocolate Cinn-a-bun Smoothie:

1 large frozen banana

¼ cup old fashioned oats

1 tbsp almond butter or 1 handful raw almonds

2 medjool dates

2 tbsp cacao powder

1 tsp cinnamon

1 tsp maca powder

1 tsp vanilla extract

Pinch of salt

Blend all ingredients until smooth. 

I hope you all have a very happy and plant-based Thanksgiving. 

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

Apple pie cookies (gluten free and with a raw option)

Some people claim that fall is pumpkin everything, and while I love pumpkin as much as the next person, for me, apple will always make the best fall time desserts!

Recently, I created these cookies to help my close friend celebrate finishing their US medical USMILE examations – a grueling two eight-hour day exam. While we are still awaiting the results of the exam, the cookies turned out to be amazing and since Halloween and Thanksgiving are both right around the corner, I've decided to share this tasty treat with you all. Apple Pie Cookies! These little pie-like patties are perfect to get you in the mood for fall and can be made raw or baked. I baked these.

Makes about 20 cookies

5- 6 red apples, cored (I used a mix of New York grown gala and honey crisp)

1 cup date paste*

½ cup raw almonds

½ cup raw cashews

½ cup old fashioned oats

1 cup raisins

1 handful of cacao nibs (optional)

½ teaspoon of Cinnamon, and a pinch of nutmeg and clove to taste

* making date paste is easy. Simply put 3-4 dates in a blender or food processor along with ½ cup of water (to start) blend until smooth and add more water incrementally until you have enough. I like to add a teaspoon of maple syrup to round out the flavor. It should be relatively think and very sweet. If you don’t have a high powered blender, soak the dates in the water for a few hours prior to blending to help soften them.

Blend the raw almonds and cashews together until they are roughly ground but not a complete powder. Some small pieces of nuts are ideal. Add the roughly ground nuts and the oats to a mixing bowl.

Now core the apples, and using a food processor with a shredder, shred three and a half of the apples. Set these in the large mixing bowl and now using the slicing attachment, slice the remaining apples so that you have shredded apples as well as sliced apples.

Add the sliced apples to the mixing bowl with the nuts and oats. Add in the raisins and cacao nibs (if using) along with the spices. Add the date paste on top and using your hands, mix all of the ingredients well.

(Raw option): Using your hands, create small cookie sized patties and place them onto your dehydrator’s food trays.  Put into the dehydrator and set to 115° and dehydrate for 15 hours until the cookies are firm.

(Bake option): Using your hands, create small cookie sized patties and place them onto parchment paper lined cookie sheets. Have the oven preheated to 250°. Place the trays into the oven and cook for 45 minutes, checking the cookies to make sure they don’t burn about half way through. 

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

Preview of My Beef with Meat by Rip Esselstyn

A few months back, the folks over at the Engine 2 Diet posted on their facebook that they wanted bloggers help in spreading the word about Rip’s new book, My Beef with Meat. Originally, they were allowing bloggers to submit five questions for Rip to answer and also mentioned the possibility of giving away some E2 products- they now have everything from E2 shirts (I have one from when I volunteered at their plant-strong immersion last summer) to E2 crackers, cereal, and almond milks! 

However, things change, and I suspect they were overwhelmed with requests and after nearly two months I reached back out to see if the blog tour was still happening and if any of my carefully crafted questions would be answered. They replied with a template for bloggers to follow, including some recipes, a short peak into the new book, and a Frequently Asked Questions section with answers from Rip. So while I was a bit disappointed I decided to use parts of the template, what follows is far less personal than I was hoping for, but still worth sharing (and do note, I resisted the urge to cut and paste Rip's answer to make him say silly things, like in the film, Good Morning Vietnam). I’m excited for his new book to arrive and highly suggest either of his books if you are veg curious, at a cross-roads with your own health, or if you are already plant-based and looking for some new healthy recipes, need a reminder about why oil is dangerous, or if you just need some advice on how to respond to the paleo people at your Cross Fit gym, My Beef with Meat should be on your radar.

 

For those of you who don’t know, (and I really should do a full review of his first book, The Engine 2 Diet, sorry I read it before I was blogging…) Rip Esselstyn is one of the stars of the documentary, Forks Over Knives and the son of the legendary Dr. Caldwell Esselstyn, the cardiovascular doctor who has been saving thousands of lives (including President Bill Clinton’s) with the simple prescription of a strict plant-based diet. When Rip was younger, he was a three-time All-American swimmer at the University of Texas at Austin and then competed as a professional triathlete, winning the classic Escape from Alcatraz triathlon six-times and the Capital of Texas Tri a stunning eight times.

After retiring from his career as a triathlete, Rip joined a firehouse where, besides being the most popular model on the Austin Firefighter Yearly Calendar, he helped transform the health of his firefighting brothers with his trademarked Plant Strong™ diet (I was serious, it's trademarked). His success was stunning and it inspired him to write his first book. With the book published, Rip left the firehouse and teamed up with Whole Foods Market as one of their Healthy Eating Partners where he works with employees, customers, and Whole Food’s local communities. If all this sounds slightly familuar it might be because he has appeared on hundreds of radio shows as well as national television programs, including the Today show, CBS Sunday Morning Show, Good Morning America, and The Dr. Oz Show.

The Engine 2 Diet, which advocates a strict whole food, plant-based diet is proven by both science (including researchers such as his dad as well as his friend Dr. T. Colin Campbell) but also through his own anecdotal evidence as he has witnessed thousands transform their health simply by following his diet.

Following is a brief glimpse of what Rip’s newest book is all about, as well as one of the new recipes.

(Just to be clear, these are not my questions, but I thought they were worth sharing)

Why did you write this book?

I’ve discovered that there is a HUGE disconnect between what people think is healthy and what medical science knows to be healthy; for example, people have been bamboozled into believing that olive oil, Greek yogurt, chicken, and fish are healthy. Many people think the diet of the day is salmon, low fat dairy, and olive oil, washed down with a glass of red wine and a Lipitor pill for good measure. This is how confused, distracted, and off-course we have gotten--because this is NOT a good diet!

This book explains to plant eaters and meat eaters alike why a whole food, plant-strong diet rocks on a jillion different levels, hence the subtitle: The Healthiest Argument for Eating a Plant-Strong Diet. The primary driving force behind the book was to delve deeper into the major myths that keep surfacing about eating plants, such as: “You won’t get enough protein”, “You won’t get enough calcium”, “Eating plants is too expensive”, “Real men (and women) eat meat”, “Olive oil is heart-healthy”, and “Moderation in everything.”

The book shows how wrong each of these myths is. It gives the reader real science, not fad-diet talk. One of the titles we thought about was “How to Win an Argument with a Meat-eater” and believe me, after reading this book, you will never lose another argument with a carnivore again.

By the way, once you’ve won the argument, you can start cooking up any one of the 140 lip- smacking, rib-sticking outrageously good recipes to prove your point with food as well as with words.

There are some controversial things you tackle in this book, like the Paleo Diet. Why did you decide to address that specific diet?

The two big dueling diets right now are paleo and planteo. I believe that the paleo diet is just a good gimmick. The paleo people have taken the South Beach/Atkins diets and put a little spin on it.  There are some positives with paleo, such as no refined or processed foods, and no dairy products. But any diet that promotes animal products with saturated fats, and animal protein isn’t promoting health. The consensus among the researchers who have studied the diets of humans in paleo times have said that at least 80 percent of their food was plant-based. Yes, they ate some animals, but we've evolved since then, we're smarter; we do not need, want, or get healthy from animal products. Back in the day, you would do anything you could to get calories into your body--it was a matter of survival. But in this day and age, you can go down the street to any grocery store and get all that you need without resorting to animal flesh.

An interesting article in US News & World Report in 2011 reviewed many different popular diets and decided that the one people should avoid is the paleo diet.

What about the people who say that they get results from a paleo diet? That’s because the Standard American Diet (SAD) is such an abomination you will get good results when switching to any diet that is even remotely healthier. If you want to get to the next step, cut out the meat!

Do your kids like eating this way?

My kids, Kole and Sophie, do not like eating this way--they LOVE eating this way! They have no interest in eating anything from animals. If they find out that cake and ice-cream offered to them has things like eggs, butter or milk they politely decline. Kole and Sophie love mangoes, grapefruit, brown rice, baked tofu, peanut butter on whole grain bread, whole grain pasta, cheese-less whole grain pizza and banana ice-cream.  Kole was hungry, and I told him I'd give him anything he wanted. Guess what he asked for.... he asked for broccoli!

Here is a photo of a seriously good looking guy and Rip Esselstyn too! I got to meet Rip at the Farms2Forks Immersion during the summer of 2012. He is an incredibly nice guy and even let me tease him about being afraid of the word "vegan."

What about athletes--can they be plant-strong?

Yes they can and should be plant-strong. It is the absolute dope when it comes to taking your athletic performance to the next level. When I was a full time triathlete, I was guilty of taking performance enhancing…… foods. They are nature’s legal performance enhancing drugs!  Plants give you an abundance of protein, water, phytonutrients, vitamins, and minerals that support your body after training. Plants are loaded with clean, unprocessed carbs that will replace depleted glycogen stores in your muscle and liver--allowing you to train harder, adapt faster, and improve quicker.

Plants give you a dose of alkaline, and anti-inflammatory substances that protect you from the stresses of long training days.  Plants give you a clear head that will allow you to focus like a laser beam. Plants give you youthful arteries that will improve blood flow to all of your working muscles for maximin oxygen uptake. Plants strengthen your immune system and keep you healthy and free from illness.  Plants give you a lean and muscular body that doesn't carry excessive weight.

When you are eating plant-strong, you are getting unprocessed carbs, healthy fats, plant-proteins, fiber and anti oxidants -- all of the things that your body relishes and craves and takes your performance to the next level.

Thanks Rip!

And just to show that the Engine 2 recipes are more than just salads, here is a recipe for healthy, low-fat, and oil-free Banana Oatmeal Peanut Butter Cookies from the new book!

I made these last week, and have to say they are frickin' delicious! In fact, I could have eaten the entire tray, but instead I decided to bring them into work so all the T-Rex's (omnivores) I work with can get a taste of what healthy eating is all about! These guys are similar to my holiday special Peanut Butter and Oat Cookies, so you know they're good, but are still distinct enough to be a warmed and much welcomed addition to your next cookie tray!

E2 Banana Oatmeal Peanut Butter Cookies:

Ingredients:

3 ripe bananas, mashed

1 tablespoon vanilla

¾ cup natural chunky peanut butter

3 tablespoons maple syrup

2 cups old fashioned oats

½ cup whole wheat flour*

1 teaspoon baking powder

¼ teaspoon salt ((optional) I omitted the salt.)

½ cup non-dairy chocolate chips or raisins** 

Makes 30- 32 cookies

Directions:

1. Preheat oven to 350 degrees

2. Prepare a cookie sheet with parchment paper

3. Mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency in a large bowl

4. In another bowl, combine oats, flour, baking powder and salt

5. Add the dry ingredients to the wet ingredients and stir until they are well combined -the batter

should be slightly sticky

6. Fold in the chocolate chips or raisins

7. Place rounded, heaping tablespoon-sized balls of the batter onto an ungreased baking sheet

8. Bake for 15-18 minutes or until lightly browned

9. Gobble these up while they are still warm

©Engine2Diet

*For wheat-free version, sub whole wheat flour with spelt flour.  

** For a less processed chocolate chip, try cacao nibs. (is it a cookie if it doesn't have some type of chocolate?) 

As a side note,  I ran the numbers on these cookies and while nutrition calculators are not perfect, each cookie has roughly 55 calories which is less than half the calories in Chips' Ahoy Chocolate Chip Cookies. Also, for those of you who are obsessed with protein, eating an entire tray of these would cover most peoples protein needs for an entire day! Yup seriously people, protein is that easy to get on a plant-based diet!

Well, a big BYOL thank you to Rip and the E2 team for everything they do and for sharing their work with us.