Day 23: Dessert for Breakfast

I’ve recently stumbled across Family Fresh Cooking and I am in love. Not only are her recipes healthy, fresh but some are gluten free and vegan. Oh and did I mention that she photographs all her own food. She reminds me of another amazing local foodie-chef, Ashley Rodriguez.

Marla from Family Fresh Cooking had me at “dessert for breakfast.” This Chocolate Bread Pudding Breakfast Cake” is the recipe I’m making next…minus the raspberries. I’m willing to have this go to my hips but I’d rather enjoy it first before dying of my allergic reaction. Just saying.

Family Fresh Cooking chocolate-bread pudding breakfast cake- ecipe

Photo Credit: Family Fresh Cooking

Chocolate Oatmeal Pudding Breakfast Cake by Fresh Family Cooking

Yield: 6 servings


Optional Toppings
  • Seasonal Fresh Fruit
  • Toasted Nuts
  • Unsweetened Toasted Coconut Flake
  • Carob or Chocolate Chips
  • dusting of Powdered Sugar or Cocoa Powder
  • Whipped Cream


    • In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.
    • Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire.
  • You will need to adjust the sweetness of your pudding cake according to what kind of chocolate you use. I like unsweetened baking chocolate with 4 droppers full of vanilla stevia drops. If you use sweetened chocolate, make changes according to taste. You might not need any additional sweetener at all.
  • Serve at any temperature, but it is extra wonderful when warmed with cool berries and whipped cream.
  • This does not have the texture of a traditional cake ~ it has more of a creamy, oatie, slightly grainy pudding texture.

Day 1: Surviving your spouse on an international trip
Day 2: Never order flowers online
Day 3: Bucket List
Day 4: Pet Peeves
Day 5: Biggest Fear
Day 8: A little honesty goes a long way
Day 10: A voice from the past
Day 11: Confessions from a wanna-be-cook
Day 13: Top 10 Must-Haves for International Travel
Day 14: Hi my name is Jackie and I am addicted to Senor Taco.
Day 17: Daily Life in the Ostlie Household…in Rhyme

Day 19: Superpower = Life without pain
Day 20: The Beautiful Life
Day 22: The Kullbergs


Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.

Day 9: Made with love….Earl Grey Tea Cake.

Funny, little known fact. I have no idea how to bake “regular” baked goodies. I only know how to bake gluten-free, vegan goodies. Crazy I know. They’re delicious and many folks can’t even tell there’s a difference between the “healthy” stuff and the “yummy” stuff.  Here’s a fabulous recipe from one of my favorite GF, vegan books. It’s a hit here at home as well as in the office. Sandra and Todd, you can make this while in China. It will soften the cravings until you come back home!

Earl Gray Tea Cake by Flying Apron

  • 4 cups brown rice flour
  • 2 cups garbanzo bean flour
  • 1 TBSP baking soda
  • 1 tsp salt
  • 1 1/3 cups canola oil
  • 3 cups brewed Earl Grey Tea (this is three tea bags for my version)
  • 3 cups real maple syrup
  • 3/4 cup currants

1. Preheat oven to 375 degrees.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.

3. Spray the bottom of a 9×13 inch glass pan with PAM (or line the bottom of your dish with parchment paper). Pour the batter in and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.

VOILA. Easy as pie. Actually, a lot easier.

Day 1: Surviving your spouse on an international trip
Day 2: Never order flowers online
Day 3: Bucket List
Day 4: Pet Peeves
Day 5: Biggest Fear
Day 8: A little honesty goes a long way
Day 10: Memory


Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.

Day 3: Bucket List

Honestly, it’s easy to come up with a list of your hopes, dreams, wishes, and desires. The hardest part is sharing it for fear of ridicule, laughter, and the like.  I mean, really does learning to surf count if I’m from Hawaii? But honestly, I’m excited about this list. There’s definitely challenging items, possibly unrealistic ones, but many are achievable. I don’t think I’ve ever put them down to paper until now. It’s been a meditative process, and reminds me so much of  filling out Lululemon’s life plan questionnaire. Except I’m pretty sure I never completed theirs. Kat and Linds, you should be proud.

  1. Ride a horse. My uncles had a ranch in Oregon and I remember as a kid wanting to ride them and being told no. To this day, I have yet to ride a horse. Everytime I see one, I remind Kyle of my wish.
  2. Travel in a hot air balloon. Who doesn’t want to do this?

    Photo Courtesy of @Pixilinthebox.

  3. Summit Mt. Rainier. Does Camp Muir count? Didn’t think so. And I was “this” close.
  4. Join La Tomatina (tomato smashing fesitval in Italy). Do as the Italians do.
  5. Run a marathon. One day I will get there.
  6. Race in a triathlon. Thanks Mark Clark for the inspiration. If you can do it, I can do it. Side note: key word is triathlon, NOT Ironman.
  7. Get a French Bulldog and name it “Stitch.”

    Stitch from Lilo and Stitch

    Stitch from Lilo and Stitch. Photo Courtesy:

  8. Get a brown Labrador and name it “Bubbles.” Yeah, you know where I’m going with this.
  9. Get a Weimaraner and name it “Henry.”
  10. Own a house with a garden.
  11. Bikram Hot Yoga 30-Day Challenge. Anything less is unacceptable. kidding.
  12. Live in London. Dream job.
  13. Work in London. Dream home location.
  14. Vacation in Costa Rica at a Treehouse Community. Secretly we’re hippies.
  15. Learn to surf. I’m Hawaiian but that doesn’t mean I’m cool.
  16. Learn how to cook authentic Thai Food. Because Google just can’t get it right.
  17. Backpack through the Scotland Highlands and Isle of Skye. Tim and Rich, double date?

    Isle of Skye Fairy Pools, Scotland

    Isle of Skye Fairy Pools, Scotland. Photo Credit: John and Tina Reid.


  18. Start my own dessert shop. Totally unrealistic but a dream. Kyle’s already working on adult liquor popsicles.
  19. South of France-Spain-Italy-Greek Holiday. Yes.
  20. Morocco- Portugal- Egypt- Turkey Holiday. Yes. Yes.
  21. Australia-New Zealand-Fiji-Tahiti Holiday. Yes. Yes. Yes.
  22. Germany-Switzerland-Prague- Czech Republic Holiday. Yes. Yes. Yes. Yes.
  23. Backpack Patagonia. Priceless.
  24. Rock climb…again. Need I say more?
  25. Hood to Coast relay race. Dream race. 
  26. Learn how to sew. Is it bad that Kyle knows how to use the sewing machine and the only thing I can think of is sewing my fingers together?
  27. Learn how to work on Kyle’s 1966 VW Bug. Because at this rate, it will take f-o-r-e-v-e-r to get it done.

    1966 VW Beetle

    1966 VW Beetle. This is what Kyle’s car used to look like. Photo Credit:

  28. Learn how to make cheesecake. It’s Kyle’s favorite dessert. Perhaps I can try a vegan version?
  29. Get a masters degree. MBA. Digital Media. I’m indifferent.
  30. Learn graphic design. I always wish I double-majored…even to this day.
  31. Learn pottery. The Swedes inspired me on our recent holiday.
  32. Fix our 1964 VW 21-window bus. Secretly I want to paint it hot pink.
  33. Century Ride with Kyle (100 miles on a two wheels). Because any competition with your spouse is bound to be awesome.
  34. Read a book a week for the year. Thanks @TacAnderson for the inspiration.
  35. Be certified to be a mountain rescue volunteer. Let’s be honest. Mother Nature is the worst place to be when you really need help.

Day 1: Something New…. Day 2: Something Two…Tomorrow, Day 4: Pet Peeves.


Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.

papa was right.

breakfast is the most important meal of the day.   too bad no one told him that in this day and age, time to cook up breakfast from scratch is practically non-existent. i barely have enough time to get myself out the door and at work by 7!

i am however getting a bit smarter. it could be attributed to my recent breakfast routine or the fact that i’m starving by the time 9:30am hits and i’m complaining to my intern about how famished i am.  but i think it’s more about my continued fondness for babycakes recipes.  we’ve tested a few here over the last couple of weeks and want to share some of our new favorites over the next couple of days. like with all the recipes i share, they’re gluten-free, dairy-free, wheat-free, and at times vegan. anything from babycakes is 100% vegan and we are sure to cook/bake it that way.

waffles: (courtesey of babycakes covers the basics)

  • 1/4 c. melted refined coconut oil or canola oil
  • 1 1/2 c. bob’s red mill all purpose gluten free baking flour
  • 1 c. brown rice flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 tsp. xantham gum
  • 2 1/2 c. rice milk
  • 3 T. agave nectar
  • 1 T. vanilla extract
  • 1 c. vegan chocolate chips (optional)

preheat waffle make according to manufacture’s instructions. brush iron with oil or spray.

in a medium bowl, whisk together the flours, baking powder, baking soda, salt and xantham gum. add the rice milk, 1/4 cup coconut oil, agave nectar, vanilla, (chocolate chips) and stir with a rubber spatula.

pour 1/3 to 1/2 cup of batter into the waffle griddle and bake to desired wellness.  repeat with remaining batter. i love a bit of agave with fresh fruit or just plain almond butter. kyle slathers his with almond butter and maple syrup. these are delicious and can be paired with any other amazing concoction you come up with! even powdered sugar or plain vegan butter will do!


perfect cupcake.

i am a cupcake fanatic. i love cupcakes. who doesn’t?! they’re a bite size dream with perfect ratios. i equate it to reese’s peanut butter cups.  yes, i am obsessed with those too. but that’s besides the point. any meager attempts to replicate the reese’s cup are a waste.  they have nailed the ratio with peanut butter to chocolate and no one can mimic that same goodness.

the same goes for the cupcake. the amount of frosting coupled with the moist, yet cake-like bottom has to be of equal proportions. there’s few cupcake places in seattle that i love. cupcake royale is one of these. not only did they do our wedding cakes for us but they rock the customer service and authentic seattle vibe.  trophy is another well known cupcake shop here. but snobbery along with mile-high frosting is what they’re known for. i’m fans of neither. i will be honest though.  there’s a slight part of me that wants cupcake royale’s cake to just be a bit more moist and not so dense.  so with that itty bitty desire, i’ve been testing out a bunch of cupcake recipes.

my family, friends and coworkers are gracious enough to be my taste testers. whether they know it or not, is a topic up for discussion.  but i have had no complaints thus far. side note: i will be the first to admit, i am not coming up with these recipes on my own. i just test ALOT of recipes.  coupled with my love for baking vegan-style sans wheat or gluten, i am have quite a bit of work cut out for me. that being said, i believe i found the perfect chocolate cupcake recipe. i recently made it for some co-workers as a thank you for working so hard on some website deadlines and projects for me.  considering the fact that i have a tendency to make things without testing them and then serving them, i was a bit more nervous then normal. i should also note the chocolate frosting didn’t work as planned. you HAVE to follow the ingredients in the specific order it’s listed. don’t and you’ll regret it. but PTL, i had a vanilla f rosting in the fridge i had made recently to use instead. the results were unanimous. everyone LOVED LOVED LOVED it. so without further adieu:

special delieveries.

healthy hostess (courtesy of babycakes): makes 24

1 cup brown rice flour
1 cup garbanzo-fava bean flour
1 cup unsweetened cocoa powder
1/2 cup potato starch
1/4 cup arrowroot
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon xantham gum
2 teaspoons salt
1 cup coconut oil
1 1/2 cup agave nectar
1 cup applesauce
1 tablespoon vanilla extract
1 cup hot water

preheat oven to 325 degrees. line 2-12 cup muffin tins with liners
mix all dry ingredients together in a large bowl. in a separate medium size bowl, combine all the wet ingredients other than the hot water. slowly pour into the bowl with the dry ingredients.  batter will be thick. once mixed well, then add the 1 cup of hot water to the mixture. mix well, until batter is smooth.

pour enough batter into each liner til it’s nearly filled to the top. about 1/3 cup. bake for 24 mins. after 14 mins, rotate 180 degrees. finish baking. once completed, pull out of the oven and let the cupcakes sit in tins for 20 mins then move to cooling rack.

once cupcakes are completely cooled, frost with chocolate frosting. though i used vanilla, i prefer the chocolate frosting. it’s not overly decadent where you have a massive sugar high. but the frosting is a perfect pair to the rest of the chocolate cake.

chocolate frosting/sauce (courtesy of babycakes)

1 1/2 c. unsweetened soy milk
1/2 c. drive soy milk powder
1/4 c. unsweetened cocoa powder
1 tablespoon coconut flour
1/4 c. agave nectar
1 tablespoon vanilla extract
1 cup coconut oil
2 tablespoons fresh lemon juice

combing all BUT the coconut oil and lemon juice in a blender of food processor. blender is easier to use and clean which is why use it. but whatever works for you. blend for 2 mins. once ingredients are well mixed, slowly alternate adding the coconut oil and the lemon juice until all ingredients have been integrated. pour the mixture in an airtight container. you can leave it out at room temperature for a week or refrigerate it for up to one month.  in order to get frosting, you must refrigerate for 6 hours to overnight. the latter is preferable.

my new favorite food: quinoa

i am addicted to this grain. not only is it a complex carb, but it doesn’t contain gluten or wheat and is high in protein. we used a lot of this when we were on our food allergy test as well as when i was on my vegan stint.

as i mentioned earlier, i got this awesome recipe book from costco, ‘quinoa 365.”   i’ve officially fallen in love with a new summer salad.  so much in so, i’ve made it twice and have double the recipe on the second try. it’s that good.

bocconcini and oregano salad
serves 4-6

3/4 c. quinoa
1 1/2 c. water
1 c. diced zucchini
1 c. halved cherry tomatoes
1/2 c. diced red onions
1/2 c. frozen baby green peas, thawed
1 c. diced red bell pepper
1/2 c. diced yellow bell pepper
3 tbs. balsamic vinegar
2 tbs. extra virgin olive oil
1 tbs. dijon mustard
2 tbs. finely chopped fresh oregano (or 2 tsp dried oregano)
1 tsp. minced fresh garlic
pinch of salt
pinch of ground black pepper
1 cup of halved mini bocconcini cheese pieces (or you can go vegan and use tofu)

bring quinoa and water to a boil in a medium saucepan. cover, reduce to a simmer and cook for 10 minutes. turn the heat off and leave the covered saucepan on the burner for another 4 minutes. remove the lid and fluff the cooked quinoa with a fork.  set aside and completely cool.

combine the zucchini, tomatoes, onions, peas, red and yellow bell peppers in a large bowl.

whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl.  pour the dressing over the vegetables and thoroughly mix all the ingredients. add the quinoa and bocconcini and mix until evenly combined. serve immediately or refrigerate for up to 3 days.

i’ve also tried a lot more of the recipes that have all turned out amazing. i’ll be sharing more in the future!

going vegan.

at least for a month. i’m 2 1/2 weeks into this new food test and let me tell you, it’s tough!

after our food allergy test last fall, i had noticed that we were only consuming meat products in our main dishes. as evident from previous postings and taste tests, i have successfully figured out how to bake not only without wheat or gluten but also by going 100% vegan.  and since we don’t use eggs or milk in any of our other cooking, i thought to myself, ‘how hard could it be to eliminate animal protein from our diet?’

well, let me share that having a gluten and wheat intolerances makes it going vegan a lot harder. significantly harder. my old runner partner, audra, had graciously lent me alicia silverstone, the kind diet, a book about veganism with recipes for those who are testing the waters and for those who are going cold turkey. i’m obviously the latter. it’s either all or nothing baby.

i love alicia’s thoughts on why she went vegan and her initial struggle with moving past that threshold. her story is awesome and inspiring.  however, when looking through the recipes, it became very apparent that i wouldn’t be able to use most of them. there’s a lot of gluten and wheat in nearly every recipe. it’s all a bit new to me, so trying to figure out what to replace things with isn’t nearly as easy as it was with our food elimination diet- who would have thought?! i was a bit bummed to say the least.

in the meantime, my go-to meals, were a rice tortilla with vegan cheese and tabasco sauce or a vegan burger. if i was lucky, i had guacamole and salsa on hand. i also was consuming a lot of vegan bars and kale salad. i’m a bit sick of the latter which is unfortunate because it’s one my favs.  and i hate to admit this but i was eating out a lot. lunches at marlene’s and senor taco became a standard. and let me tell you, bean burritos are not the same as my chicken tacos.  my eating out wasn’t just taxing on my wallet but my confidence in my ability to cook.  finding recipes that could support my protein and B12 needs in addition to all the nutrients i needed was difficult. and i could tell the lack of protein was having a direct impact on my energy levels. i hadn’t really worked out in 2 weeks and have just been lethargic.

recently i have been a bit more creative in trying to figure out what to cook. part of it can be attributed to a cook book my friend, hilary is letting me borrow. i was so excited when she lent it to me because i had seen this at whole foods and was debating on getting it a week earlier. it’s for folks with gluten allergies and who are vegan!  i can eat most if not all the things in here. i’m excited to try my hand a few other recipes in here!

in the meantime, here’s a few new recipes that have become a new staple in our household.

qunioa, carrot and lentil stew:
courtesy of “qunioa: the everyday superfood 365 by patricia green and carolyn hemming”

1/2 c. quinoa
1/2 c. red lentils (we used french)
4 c. vegetable stock
1 c. water
1 1/2 c. sliced carrots (we used 2c.)
1 c. diced red onion (we used 1 1/4 c.)
2 tsp minced fresh garlic
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 c. diced red bell pepper (1 c. is equivalent to one medium pepper)
2 tsp chopped fresh cilantro

combine the quinoa, lentils, stock and water in a large saucepan and bring to a boil. reduce to a simmer, cover and cook for 10 mins.  add the carrots, onion, cumin, corinader, and salt and cook for 5 mins. add the red bell pepper and cook for 5 more minutes. add the cilantro and adjust the seasoning if necessary. serve immediately.

* to make this recipe more like a soup versus a stew, reduce the thickness by precooking the quinoa and then add it to the soup.

Polenta:  (i have tried so many different methods and ways and brands of polenta that i was pleasantly surprised with this recipe! we love it)
courtesy of “the gluten free vegan- 150 delicious gluten-free, animal-free recipes by susan o’brien”

thanks hilary for letting me borrow this book. it’s awesome!

4 c. soy or hemp milk
3 c. coarse cornmeal
1/2-1 tsp. sea salt
freshly ground pepper

heat the  milk in a 2 quart saucepan and when it begins to boil, slowly add the cornmeal.  bring back to a boil, the lower the heat to low and cook until thick , stirring often, about 20 minutes. be sure to stir this mixture, as you don’t want it to stick to the bottom of the pan. lower heat to the lowest setting if it continues to stick. or add a bit more milk, if you prefer.

*you can season with herbs or saute veggies and throw on top.  it’s great by itself or as a side dish!

we actually used this polenta recipe with a veggie pasta sauce i threw together. it turned out delicious!

Veggie Pasta Sauce:

1 tbs of olive oil
1 large eggplant, diced (note: don’t use japanese eggplant)
1 large yellow onion, diced
1 container of crimini mushrooms
2 tsp. minced garlic
7 oz. roasted red bell pepper, diced
2 bottles of tomato and basil marinara (we use classico from costco)
8 fresh basil leaves, washed and torn into small pieces

in a large pot, add in olive oil, garlic and onions.  cook onions for about 5 minutes.  then add in mushrooms and eggplant until well soft but not overcooked, about 8-10 minutes. add roasted red bell peppers along with the tomato sauce. simmer for 30 minutes. add basil leaves 15 minutes into simmering.

serve over polenta or rice noodles. we love tinkyada and use it in our lasagna all the time. when cooking these rice noodles, just be sure to use a lot more water and watch it closely. they’re done in less than 7 mins!

enjoy! if you have any delish recipes, send them over. we love to share!