Kitchen Experiments – No Bake Nut Butter Cookies

So I was thinking one day about cookies.  What kind of cookie could I make on day 3 of my rotation diet when there are no eggs and the grain is millet?  Sometimes this Alcat diet presents some very critical problems!  Well, somehow I remembered that I had a recipe somewhere for some no-bake cookies, so I decided to take a look.

The recipe looked interesting but of course I could not have all of the ingredients that it called for so it was time to experiment.  Basically the no bake recipe included peanut butter, sugar and oats mixed together and then rolled into balls.  So, what could I do if I had millet instead of oats?

chocolate ballsI decided that I needed to have a nut butter cookie that included chocolate, so my first attempt was peanut butter, agave syrup, cocoa, puffed millet and shredded coconut.  They were very good but the texture was a little strange with the puffed millet.  I liked them but I forgot to write down how I made them.  Well, time for another try.

The coconut in the recipe inspired me to have a nut-butter cookie with cocoa and coconut.  This was a winner!

nut ballsPeanut butter was good, but I recently was able to add back in pistachios and cashews – so I pulled out the Vitamix and made some cashew-pistachio butter.  Yummy!  That is a good combination! I decided that the texture of the millet was too weird and instead just used the coconut.  I rolled them into balls and then rolled them in extra coconut.  You have got to try these.  They are so simple, but they are delicious! Here is the recipe:

2/3 c. nut butter

1/2 c. agave syrup

1/2 c. cocoa

1/2 c. coconut + extra for coating the outside of the balls

I mixed the nut butter with the syrup first, then added the cocoa and mixed it thoroughly.  I then added the coconut.  Roll them into balls and then roll the balls in the extra coconut.  Done!  Takes about 10 minutes and it makes about 25 balls depending on how large you make them.

Try them!  Use any nut butter you have on hand and substitute any liquid sugar you like, maple, brown rice, or even barley syrup.  Roll away and you will not be sorry!  A healthy snack to have at anytime!

Love is in the …

Fruit?  It is today!


Have you ever used a dehydrator?  I had not either until recently.  I cannot say that I am hooked on dehydrating, but I am hooked on apple chips.  This lovely apple chip just came out of the dehydrator last evening.  Why am I hooked?  Well, personally I love dried fruit – practically any dried fruit!  Apples are so easy to make and within 12 hours of cutting them up, you have apple chips.  They are crunchy and sweet and a favorite snack.  My next batch I want to add cinnamon … I think that will be just delicious!

If you don’t have a dehydrator, you can do them in your oven.  Here’s how: Line a baking sheet with parchment and place slices of fruit on the sheet, making sure the pieces of fruit aren’t touching each other. Place trays of fruit into the oven and turn on the oven to 90°F to 150°F. Then just sit back and wait, as it will take many hours for the fruit to dry. Resist all urges to turn up the heat—you don’t want to cook the fruit, just dehydrate it.

Try it with all your fruit!  I bought some dried pineapple at Trader Joe’s and it was chewy and sweet.  I can’t wait to give it a try.  Stay tuned – I will let you know how it turns out!

Kitchen Experiment – Brown Rice Crispy Treats

When I went to school for my masters in nutrition at Bastyr University in Seattle, Washington, I had a great teacher for the class “Cooking with Whole Foods.” It was probably my favorite class out of all the classes that I took because we actually cooked in the class.  It was in this class that I finally learned how to hold a knife to chop vegetables.  It is also where I first had the inspiration to try new recipes and to makeup new ones based on the food I found in the kitchen.  Cynthia Lair was the teacher and when we graduated she published her first cookbook called “Feeding the Whole Family.”  This was and still is one of my most used cookbooks on the shelf.  What I love about this cookbook is that all of the recipes are simple but delicious.

One of these recipes is just what I was looking for when I had a hankering for something sweet. It is not always easy to use an existing recipe because of the limitations of our current rotation diet which is based upon the ALCAT results from our food intolerance testing.  Luckily, I remembered this recipe from Cynthia Lair’s cookbook and couldn’t wait to adapt it to my needs.

rice crispy treats

Brown Rice Crispy Treats.  This is the healthy version of rice crispy treats made without the marshmallows and refined sugar and instead uses brown rice syrup, nut butter and a little oil.  You can add what you like to the recipe to suit your needs and taste.  For my recipe, I substituted sunflower oil for the sesame oil, I used hazelnut and sunflower seed butter that I made in my Vitamix and added sunflower seeds, raisins and cranberries.  These treats are just sweet enough and really hit the spot.

Check out the recipe at the link above and if you are looking for a great cookbook, check out “Feeding the Whole Family” by Cynthia Lair!

Kitchen Experiments – Stuffed Zucchini

It was millet day again on the Alcat Rotation Diet and I was once again trying to find something new to make.  Millet day also includes zucchini, butternut squash and cannelini beans.  I thought about what I could do differently and then I remembered seeing a recipe in a magazine once of stuffed zucchini made with the whole scooped out zucchini instead of the typical halved and scooped out zucchini.  I thought I should give it a try.

For ease sake, I cut the zucchini into 3 pieces and then used a melon baller to scoop out the flesh.  I put the zucchini in a pan with some coconut oil and cooked it over medium heat.  I added some thyme and some frozen butternut squash cubes and let it cook until the zucchini was soft.  I added the cannelini beans at the end and also cooked leftover millet.  Basically, I made a stuffing using the vegetables and millet.

I placed the zucchini open side up in an 8″x8″ pan that I sprayed with oil. I stuffed the zucchini with the millet stuffing mixture and covered the pan with foil.  I baked it in the oven at 375°F for 30 minutes.

stuffed zucchini I was pleasantly surprised to find that this was a very tasty dish and that it froze really well.  I just had leftovers last night for dinner and it was just as good the second time around.  I will be putting this on the menu for this summer when I have an abundance of zucchini growing in my garden!

Eat well!

Kitchen Experiments – Millet Roti

I have been sitting on this recipe for about 3 months, afraid to try it because it just looked like it would take a long time to make.  Then a lovely lady named Nafisa came to the office and we got talking about my restricted menu since starting the Alcat diet and how we are always looking for new recipes to try with the grains that we can eat, like millet.  She said that as part of her diet, she makes a millet flat bread every week for her husband and she would be happy to teach me.  Her idea reminded me that I had this recipe for a millet flatbread tucked away waiting to be made. She inspired me to pull out the recipe again and take a look!

Well, she was right!  It was really not that complicated, though it is time-consuming!  Basically you take millet flour, or in my case fresh ground millet, and you place it in boiling water for just 2 minutes and then let it sit.  After it sits, you mix the millet and the water to form a soft dough.  It really is surprising how easily it pulls together into a soft ball.  After allowing it to cool, you take it and form it into balls.

roti ballsThe recipe suggested that you roll the balls between the sheets of a cut plastic bag but I used a bottom sheet of wax paper and a small rolling-pin and rolled them flat.  It was pretty simple.

rolled rotiTo cook the roti, I used a cast iron skillet sprayed lightly with olive oil.  I wish that I would have had something bigger so that I could have done more than 1 roti at a time because it did take a long time to cook them individually.  Now, I have made pita before so I was familiar with the cooking technique, but if this is your first time trying a flat bread, don’t be discouraged; it really is an art to get them to puff. Most of mine did not fully puff though I did get a few.

puffed rotiThe cookbook Flatbreads and Flavors describes the technique really well in their pita bread recipe.  This is a beautiful cookbook for anyone interested in making some fabulous breads!


Basically the technique is all in the flipping!  Flipping early and often in the beginning for some reason allows the bread to puff.  Well, puffed or not, the roti was delicious.  I slathered mine with ghee and ate it hot out of the pan.

I hope you won’t be intimidated like me and not try this roti millet flatbbread because it was well worth the effort!  And it froze beautifully so you might as well make a double batch!

Click here for the recipe!

Kitchen Experiments – Easter Bread

Well, it was a busy weekend of cooking and preparing some of the Italian traditional foods that we eat every Easter. It has been my “job” the last several years to make Easter Bread. The traditional recipe uses lots of eggs and candied fruit but most of the family does not like the candied versions so this year I made it using white raisins and dried cranberries. It took forever to rise! You make the bread first and let it rise without fruit. That took about 3 hours. Then you punch it down and knead in the fruit and let it rise again. That took about another 3 hours! Then I punched it down again and placed it in the well-greased pans to rise the third and final time. Maybe the 3 times has something to do with Jesus rising on the 3rd day? Interesting thought.

After the final rise – about another hour, into the hot oven it went! Well, this year was a good one. Check this out!

easter bread

Aren’t they beautiful!  I was so happy they turned out so well.  I was only able to eat a small piece because of the intolerance to wheat, but it was delicious.  I made a gluten-free variety as well, but forgot to take a photo of that bread.  It was pretty tasty as well! Hope you had a good Easter with some delicious food of your own!