This is a simple recipe that goes together quickly, nice on a lazy weekend morning. I wanted to make a maple glaze to top these, but discovered ants in the confectioner's sugar. Gross. Instead, I mixed a few tablespoons of maple syrup into half a stick of softened butter. It makes a perfectly sweet topping for these slightly savory scones.
This is a gluten-free adaptation of a conventional recipe - it will come out great made with regular flour in place of the gluten-free blend, if you aren't avoiding gluten. Enjoy! Combine the following in a large mixing bowl: 1-1/2 cups gluten-free flour, plus 1.5 tsp xantham gum if not included in blend 1/4 cup sugar 1 Tbsp baking powder 1/2 tsp salt 1-1/4 cups old-fashioned oats (certified gluten-free variety) 1 tsp cinnamon Once well combined, add the following: 1 large egg 10 tbsp butter, melted 1/3 cup milk 1 tsp vanilla Stir until a sticky batter forms. Dump batter onto a cookie sheet and using your hands, press out into a circle, about 1 inch thick. Use a knife or spatula to cut into 8 wedges, but leave them connected in the original circle shape. Bake at 450 degrees for 15 minutes, or until wedges can be pulled apart and look baked through the center. Serve warm with maple butter.
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Several years ago when I transitioned my career from full-time teaching - which kept me very much on my feet and moving - to instructional design, I was worried about the transition to a more sedentary desk job and what impact that might have on my weight and fitness. I decided that I would be very intentional about keeping my baseline activity level as high as possible. Over the past two years, I've found different ways to stay active despite the 40-hours a week of screens that my position requires. A standing work station helps, as do frequent "laps" around the office (or my house on work-from-home days), walks or other forms of fitness done in the mornings or evenings in place of TV watching or lounging, and my fitness tracker, which keeps me aware of how little I actually get to move some days. My commute is about 75 minutes each way, and though I only make the commute 2 or 3 times a week, I find that I really feel it on those days. It means that I lose nearly 3 hours of my day to driving, which cuts back significantly on my opportunities to work out. Lately, as the weather has gotten warmer, I've been breaking up the drive home with a hike up a small mountain, Mt.Kearsarge, about once a week. The trailhead is almost exactly halfway home from the office, so it's a perfect stopping place. The drive to the trailhead, which starts in a charming park, affords beautiful views in and of itself. So even the drive helps me to decompress after a long day. I change at the office before I leave, drive to the trailhead, take a lovely hike, and head home refreshed and well-worked-out. Because I prefer loops to backtracking in most of my activity, and because I have to baby my knees more as I'm gettng older, I typically go up the steeper trail and return down the more gradual trail. Thus I go UP the Winslow Trail (1.1 miles) and back down the Barlow Trail (1.8 miles). All in all, it's under 3 miles, but just the right amount of fresh air, views, and sustained, heart-pounding climbs to get me through the end of a long work day. One of the benefits of hiking the same trail multiple times is setting personal goals. I've been increasing my time from the first day I tentatively climbed it in partial snow, slush, and mud, until now, when I can basically run up it in running shoes. It's a small thing, but an effective way to maintain my fitness level and leverage the beautiful location that I commute through several times a week. I hope to do more exploring of this area, including the Sunapee-Ragged-Kearsarge Greenway, in the months to come.
I've been wanting to join a CSA for a long time. If you haven't heard of a CSA, it's an organized effort to provide locally grown food to a small group of subscribers. Typically, you pay a flat fee to join, and every week, you get a portion of whatever is being harvested that week. At our last property, I had room for a sizable veggie and flower garden, so didn't bother - we were able to grow a lot of our own food through the summer. At our new location, there isn't a lot of gardening space. Also, a career transition has taken me away from teaching, which lent itself to being a much more attentive gardener, with lots of summer hours to keep things weeded and flowering. This year it finally felt like the right time to get set up with a subscription to our local CSA at Charmingfare Farm. This particular CSA offers 20 weeks of whatever is growing and available each week, starting at the end of May. After a long New Hampshire winter, I anticipated the first day like a little kid waiting for Christmas. Every week feels like that - though I imagine the fun will wear off after a few more weeks. May in New Hampshire doesn't typically present with bumper crops of anything, except rain, so my expectations were low. I was pleasantly surprised to leave with a plethora of green things, freshly harvested. Fiddleheads, asparagus, a variety of fresh herbs, and chives were all available this first week. I used every bit of it. Read below for recipes. Sauteed Fiddleheads with Chives
To prepare fiddleheads, soak briefly in a bowl of cold water to remove dirt. Drop into boiling water for 3 minutes. Strain. Now they are ready to cook. I heated up a few tablespoons of olive oil and butter in a skillet, along with fresh garlic and chives. I added the fiddleheads and sauteed for about 5 minutes. Ready to serve! Oven-Roasted Asparagus Preheat over to 450 degrees. Cut the ends (about 1/2 inch) off of the stalks. For thin spears, leave whole. For thicker spears, slice in half the long way. Lay on a cookie sheet, drizzle with olive oil, and add a sprinkle of salt. Roast in the oven for 10-15 minutes, or until fork tender. Balsamic and Fresh Herb Marinade Mix 1/2 cup olive oil, 1 cup balsamic vinegar, 1 Tbsp sugar, 1 tsp salt, fresh ground pepper, and several tablespoons of fresh chopped herbs. I had oregano, marjoram, and basil on hand this week. This marinade works great with chicken or beef. Allow meat to sit in marinade for at least one hour, preferably overnight. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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