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I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow

Ingredients

  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)

Assembly

  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Who run the world? Girls.

9 Jun

Now that school is over, the question pretty much everyone is asking is, “What are you doing with all your free time?” I’d love to say that I’m taking up a new hobby or finally cleaning out my closet… but, mostly, I’ve been sitting around watching YouTube videos of girls who kick ass. I’ll distill my favorites here:

Kicking ass at kindness:

Kicking ass at taking down obstacles:

Kicking monster ass:

Actually, kicking pretty much all the asses:

 

Girl mother-effing power. And that’s really all I have to say about that.

Chocolate Fig Ricotta Pie

28 Sep

It will be FIG season for exactly 2 more minutes– hurry up and make this super-easy pie that got good reviews from many normal eaters. Alternatively, try this Raspberry FIG Challahcrowd-pleasing FIG appetizerFIG tartFIG scones, or FIG jam. I love ’em all.

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Chocolate Fig Ricotta Pie

Ingredients

  • pie crust of your choice (I used GF)
  • 2 c Ricotta cheese
  • 1 vanilla bean, seeds scraped out (or substitute 2 tsp vanilla extract… but bean is really best here).
  • 2 TBS sugar (I used coconut sugar) + more for sprinkling on top
  • 4-8 TBS grated dark chocolate (this is somewhere between a 1/2- 3/4 bar)- I used this sugar free kind and no one could tell the difference
  • 15 dried figs, sliced in half lengthwise.
  • 2/3 c liqueur of your choice (I used Godiva chocolate)
  • about 9 fresh, ripe figs, sliced

Assembly

  1. Preheat oven to 400F. If using premade pie crust, use a fork to poke holes throughout the bottom of crust. Bake for about 20 minutes, or until just golden brown. When done, set aside.
  2. Throw the dried figs in a small pot and cover with liqueur. If they aren’t almost all the way covered, add water until they are. Bring to a simmer and let cook for about 10 minutes, or until soft and fragrant. Do not burn! Once soft, remove from heat and set aside to cool.
  3. Combine the ricotta, vanilla, and sugar until just combined. Do not go nuts mixing this.
  4. Sprinkle about half the grated chocolate throughout the cooled crust. Spoon half of the ricotta mixture over the chocolate and spread evenly. Push the dried figs into the ricotta layer, cut side up, distributing them evenly. Cover the figs with second half of the ricotta and spread evenly. Arrange the fresh figs as you’d like, sprinkle with sugar.
  5. Bake for 30-35 minutes, until crust is golden, figs are a bit caramelized, and center is set. Take out of oven, sprinkle with remaining grated chocolate, and place back in over for 2-3 more minutes, until chocolate is a little melted.
  6. Allow to cool, then serve.

Extravaganza 2015: Sparkly Selfie Sticks & Seating Arrangements

4 Jan

Welcome to a new year in Kefland. Sadly, my time management skills have not improved since 2015 and I do not have any resolutions to rectify that, so we’re going with a quickie post full of pictures today with the promise for some yummy recipes later this week.

The FamilyKef and our surrogate family, CafeKef and ChampagneOnlyKef, love Christmas, and we love an extravaganza. For more on both of those things, read this post and this post.

As 2015 was the year of the weddings, this was the first Extravaganza where all our spouses joined in, and they did so each with their own zeal:

Jimmy2.0Kef with his rifle/gift

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MrKef with his 1920s-style toothache remedy

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and KimmieKef with her usual cuteness.

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Now, one would think that the major life events and additions that happened over the last year would have been all the change one family could handle. But then, MamaKef realllly rocked the boat by… SETTING THE DINING ROOM TABLE FOR SEATING, INSTEAD OF BUFFETING. This was a scandal no one saw coming, and so we all waited patiently for MamaKef to provide each of us with seating assignments.IMG_5377

I’d say it was dinner as usual, but I have a feeling most people’s Christmas Dinners don’t include a riling version of “Chrissy the Christmas Mouse” (featuring ChampagneOnlyKef on the spoons) and the Queen Mama herself drinking a Pumpkin Pie Vodka cocktail at the table.

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This one is blurry because ChampagneOnlyKef was just THAT enthusiastic about the spoons.

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Hot Mama– ow OWWWW.

So then it was gift… I mean, NO GIFT… time, which of course meant there were some gifts. ChampagneOnlyKef and CafeKef totally took the cake by giving MrKef and JetSetKef those magic towels that come in a teeny little package and expand to reveal their shape. Suddenly, it was 1995 again and there were two small boys in our midst:

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To round out the night, CafeKef (who is looking hotter than ever), whipped out her sparkly selfie stick and we took some group shots. Here’s a blurry shot of both the magical woman and her magnificent wand:

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We tried to recreate our first-ever Ganza Group Photo, but we weren’t particularly impressed with the result. For posterity’s sake, here’s a comparison of life  BSS and ASS (before selfie stick and after selfie stick):

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I’ll let you guess which one is which.

We decided a venue change was necessary, as only JetSet and MrKef had the skin tone to withstand that fluorescent lighting. We managed to get the lovely shot below, which I think is really quite nice.

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But, of course, there were some bloopers along the way:

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And that, my friends, was Extravaganza 2015! I’m sure I missed some important moments, and I’m sure my lovely family will remind me in the comments below.

Later this week: champagne punch, amazing eggplant, and a cake that will knock your socks off.

5 For Friday: A Day in the Life

13 Mar

Alrighty, Keftanis– this Friday finds us in a MUCH better position than last week, when DC was still a snowy mess. BEST OF LUCK to everyone running one of the RnR DC races this weekend–I truly hope the weather gods are with you!

So it’s Friday and I’m linking up with the DC Trifecta- Mar, Cynthia, and Courtney– for a fun “day in the life” post.

photo(1)1- The Alarm – My day usually starts pretty early– I’m either hurrying to not be late for the 7:00 start of a 12-hour shift (wooo nurses!), heading over to spend a fun day with the most wonderful baby in Arlington, or getting ready for an early work out. As you can see, sometimes I get up on the first try, and sometimes I need a couple extra Zzzs. I like to leave myself little reminders of things I have to do that day– and if you don’t know yet, November Project is an awesome group of people who provide, a tough, FREE workout (plus free hug high fives) every Mon/Wed/Fri in DC. #TheTribeIsStrong Not pictured: the 5 times in between my alarms that MrKef’s buzzer goes off, which wakes me up and not him.

2- The Breakfast– I have eaten a Cherry Pie Larabar for breakfast everyday for the past 2 years or so (…seriously, I even bring them to FERRAGOSTO). I do not even want to think about doing the math to know how much that cost me–but I love that something with only three ingredients can be so filling. Not pictured: the 2 cups of coffee I drink before considering myself fit for human interaction.

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3. The Afternoon– Starting at about 2:30 when BabyKef gets out of school, I usually spend a very large portion of the afternoon talking to my family. The call log here is pretty illustrative–I no sooner get off the phone with one before I’m calling the other. We’re either figuring out details for one of the three (3!) weddings we have this year, getting the high school gossip from our mom (who rules the place with an iron fist), or entertaining one another as somebody walks somewhere and is bored. Not pictured: the 12 calls to and from BabyKef and GrandmaKef in the mix.

4. The Evening Workout– I used to sneak in a  swim before work, but would get flustered because the pool 5831695848_d3036f8ba1_zdoesn’t open til 6 (and I have to be at work at 7), so I didn’t have time to be even a couple minutes late. Now I swim after work (unless it’s Wednesday when I go to the very best Yoga District class) and it’s amazing how much more I enjoy my swim workouts when they are not a mad dash to clock in on time! Not pictured: me with goggle rings around my eyes trying to convince people that they should let me take care of their newborn!

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5-Catching Up With MrKef– After the hustle and bustle of the day, it’s so reassuring to know I’m coming home to my two loves, pictured here: MrKef and Oliver Tambo. Sometimes MrKef and I cook something together, other times he just watches Oliver play around with the laser pointer while I cook us something (okay… most time that is what happens). We both work with the “general public,” as he likes to call it, so we almost always have some stories to tell about the crazy things people said or did during the day. Usually, he’s drinks a Hot Toddy and I eat blueberries until I am blue in the face (har har) as we catch each other up on what went down that day. Not pictured: the video I have of him giggling like a schoolboy as he plays with Oliver and the laser pointer–but trust and believe, it will make for excellent material at his retirement party one day.

2014 Cooking Up Kefi Gift Guide

11 Dec

For the Triathlete trying to keep it together in the off season:

Athleta Power Lift tights

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Bring on the winter blues! The fleece lining in these running tights will maintain heat and the flattering cut will keep her style intact… unless she could not care less about style, in which case the functionality of these guys will be appreciated twofold!

 

 

 

 

 

Bike Fitting by Smiley

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It’s unanimous: Smiley is the best guy in the DMV for a bike fitting. The DC Tri Club’s forum post with RAVES about his services is four pages long, and those people know a thing or two about bikes. Fittings with Smiley ain’t cheap, but the value is unmatched– for $275 he’ll give you as many visits as it takes to get the fit right, plus a six-month tweak if you need it. If getting fast is a New Year’s resolution for the triathlete you know, you cannot go wrong with Smiley!

Bike trainer

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The fairytale that runs through my head is that if I had a bike trainer, I would ride every single day for hours and hours. Basically, these systems turn your road bike into a stationary bike so you can ride for miles and miles without turning off the Kardashians. KMBGKef has one and swears by it. There are lots of different models at various price points, but conventional wisdom is that, with trainers, you get what you pay for.

 

Solidcore

SolidCore8Hear me now: there is no better cross-training work out for a triathlete/runner/ballerina/underwater basket weaver than Solidcore. The only way I can describe it is to say that it is Pilates on PCP–expect your clothes to be soaked with sweat and your muscles to quiver with fatigue at the end of this 50-minute class. PurplePenKef turned me on to it and after only a few classes I can say with certainty I’m stronger because of it! NB: most classes are not sausage fests, as pictured here.

For the food enthusiast who just-so-happens not to eat gluten or sugar:

Adjustable Liquid Measuring Cup

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File this under “things I can’t believe we didn’t think of before”– this measuring cup not only lists several different systems of liquid measurements for easy conversions (mL, oz, cups), but the plunger acts as a squeegee so you push out the entirety of the ingredient. The cook on your list will never waste the amazing Greek honey she lugged all over Monemvasia again! (Bed Bath & Beyond says it is dishwasher safe– don’t believe it. The numbers will wash right off!)

 

Babycakes NYC Complete Baking Kit

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Erin Mckenna is the queen of solid gold sh!t. Her bakery whips up dozens of the best gluten/sugar/nut/dairy free baked goods out there. They ship a few pre-made goods throughout the country, but I love to give these mixes for anytime use. Her cookbooks are great, too– I made recipes of hers for an ice cream parfait, a salted caramel ice cream cake, and a black forest birthday cake.

 

The Newest Cookbook from the Best Chef on God’s Green Earth

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Still not hip to Ottolenghi? Check out his roasted eggplant with buttermilk sauce, the time I made the whitest (and yummiest) salad ever, a revolution in grape leaves and pies, or the post where I realized that fennel could be caramelized. Then go buy the new book and hop on a flight to London to eat in his restaurant.

The hostess who really loves to have people over even though she doesn’t own a dining room table:

Grey Moggie Paper

Screen shot 2014-12-11 at 12.03.49 PMAs JetSet will tell you, the number of social graces your girl Chef Kef feels compelled to fulfill become less by the year. One little piece of Emily Post I will never relinquish, however, is the handwritten note. There are very few things in life that give me the same thrill as finding the perfect card for the occasion and dropping it in the mail–bonus points if it’s a surprise or just-because card. Anyway, Grey Moggie is a DC-based paper shop with a great selection of sappy and sassy paper goods.

Neighborhood Coasters

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Take it from me: table space in a city is coveted real estate some of us would kill for. What better to protect that property than these cedar wood coasters etched with your host’s favorite neighborhoods? Sadly, there’s no DC option (boo), but Baltimore, San Fran, New York, Chicago, LA and …Minneapolis all made the designer’s list. Ouch.

 

Monogram Bangle

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It could just be that I am a product of my environment (where we took nameplate necklaces very seriously until about 2010), but I have always thought personalized gifts are the best ones. I love this elegant and modern update to the initial charm bracelet, and I bet there’s lots of hosts out there who would think so too.

Mother Necklace

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I work on a postpartum unit in a hoity-toity East Coast hospital–suffice to say I’ve seen a lot of “push presents” in my time. If multiple carats are in your budget this year, by all means… but if I were a new mom and was hosting for the first time since my world suddenly began revolving around poop consistency and feeding schedules, this is absolutely the gift I’d want.

The person who thinks we’d all be better off if we supported people doing amazing work instead of spending money on ish no one really needs:

The Ferguson Municipal Public Library. Through it all, the Public Library in Ferguson has stayed open and continued to serve the community as it grieves the murder of Mike Brown. Currently only one full-time librarian is employed there, and his plans for the generous donations pouring in are to create healing kits children can check out to help process traumatic events and to hire a full-time children’s or program library.

Legal Aid. There’s been a lot of attention paid to two cases that exemplify inequity in our court system, but countless Americans whose stories will never make the news don’t get the justice they deserve because they lack financial access to legal advice and council. The Legal Aid Society represents civil cases regardless of ability to pay in cases ranging from housing disputes to class-action consumer matters.

Metro TeenAIDS. My people, always and forever–these guys are arming DC’s young people with information, skills, and jobs to fight HIV transmission, stigma, oppression and cycles of poverty. In other news, they have some very cool intern opportunities (paid and unpaid!) — if you have any righteous college/master’s students in your life, you should let them know!

Girls On the Run. In the next life, when I marry for money instead of wonderful and fulfilling love, I will be a full-time Girls on the Run volunteer. This organization (which almost definitely has a chapter near you–they’re everywhere!) teaches girls the transformative power of running through a confidence- and skills-boosting curriculum. Ahmazing.

NYT Roasted Brussels Sprouts with Peanut Vinaigrette

10 Dec

Everyone and their brother was posting this sweet and savory brussels sprouts recipe– my love for NYT Thanksgiving is well documented and this year was no exception. These brussels are effortless crowd pleasers–I brought them to a Friendsgiving and to my unit’s holiday party and they were beloved at both events!

I did not bother to take a nice picture at either, so I will borrow both verbatim recipe and picture from my good friends at the good ol’ New York Times–don’t those just look so amazing?

Roasted Brussels Sprouts with Peanut Vinaigrette

Ingredients

INGREDIENTS

  • 2 lbs brussels sprouts, trimmed, halved and rinsed in cold water
  • ¼peanut oil
  • Salt
  • 4 tsp champagne vinegar (or white vinegar)
  • 2 tsp honey or maple syrup
  • 2 TBS unsweetened peanut butter, creamy or chunky
  • Hot sauce or chile oil (optional)
  • 1 large navel orange
  • 3 TBS dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
  • Crispy fried shallots, for garnish (optional)
  • Chopped fresh mint, for garnish (optional)

Assembly

1. Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.

2. Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.

3. Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.

4. When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.

5. Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.

6. Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

 

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