“What About Something Sweet? Baked Goods!”

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These delicious cookies are deceptively healthy. They are gluten free, dairy free and packed with nuts.

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Andrew Ly asked me via Facebook “What about something sweet? Baked goods!”  So, Andrew, here they are.  I feel like I am showing da Vinci how to paint a picture since Andrew Ly and his brother founded the Bay Area baking phenomenon Sugar Bowl Bakery.

Andrew and his family, along with another 140 refugees, braved pirates and sharks on a ride in a rickety hand-built boat from Vietnam to Malaysia with nothing but the clothes on their backs.  They were in a refugee camp in Malaysia for a year before coming to America.  They started a family bakery which grew into a 60 million dollar enterprise.  Their rags to riches story was singled out by President Obama when he came to San Francisco to give a speech about immigration a few years ago.

I understand the struggles of being uprooted and coming to a strange land.  I also understand the great opportunities that this land offers to all who are willing to work hard. 

I was not a boat person and I arrived US on a plane, but I also came to America with only the clothes on my back in 1981.  Though I was a movie star in China, I had no money.  I babysat, cleaned houses, and worked in restaurants to support myself through college. I, too, have come a long way.

Now, what about something sweet?  Baked goods!

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Walnut & Date Almond Meal Cookies

Ingredients:

1 1/4 heaping cup almond flour

1/2 cup chopped walnuts

1/4 heaping cup chopped dried dates (I used very plump and gooey ones)

1/2 cup shredded unsweetened coconut

1/2 teaspoon baking powder

1/8 teaspoon salt

1 egg

3 tablespoons melted coconut oil (or almond oil)

1 tablespoon honey or maple syrup

1/2 teaspoon vanilla extract

1/4 tsp Xanthan gum (optional)

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Preparation:

Combine almond meal, walnuts, dates, shredded coconut, baking powder, salt and xanthan gum in a large bowl.

In a small bowl whisk the egg until it is uniform in color doubles in volume. Whisk in the coconut oil, honey and vanilla.

Add the egg mixture to the dry ingredients and mix until combined

Chill in the fridge for 30 minutes or overnight

Preheat the oven to 375°F (190°C) and using your hands roll the chilled dough into two bite sized cookies and lightly press on the tops to flatten.

Bake on a parchment paper lined baking sheet until the edges begin to brown – about 12 minutes.

Yields about 12 cookies

Adapted from: Sprouted Kitchen Cookbook

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These nutrition packed cookies and ice cream are perfect for after school snack.

Slow-churned Raspberry Ice Cream

Ingredients:

1 cup 2% milk fat evaporated milk (or any milk)

1 cup fat-free Fage (or other Greek yogurt)

1 1/2 heaping cup fresh raspberries

2 tsp vanilla extract

1/8 tsp salt

5 tbsp xylitol

1/2 tsp xanthan gum (optional)

Preparation:

Blend all ingredients except for raspberries in a large blender until smoothly mixed.  Add raspberries and pulse for a second.

Pour mixture into the ice cream machine and let it churn for 30 minutes or until the desired hardness.  

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I know it must feel odd and inappropriate to show my socks with my yummy cookies, but I promised yesterday that I would demonstrate what the Kondo way of folding socks is like.  It took me less than 15 minutes to un-ball the socks that looked like potatoes in my drawer, and to fold them in a way that they can relax and I can see each and everyone of them at one glance. I actually committed a Kondo sin by beginning to organize my socks before discarding of the clothes category is 100% completed, but rules are made to be broken.

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Baked Coconut Yam Fries

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I caught Audrey listening to Taylor Swift while practicing piano a couple of times.  I also caught her practicing with one hand while snacking with the other a couple of times.  Finally I decided that her playing piano was a futile effort for everyone involved.  Peter and I sat her down a couple of weeks ago and told her that we were letting her off the hook, that it was okay with us if she didn’t play the piano any more.  Unexpectedly, she said she didn’t want to stop.  She insisted on continuing to take lessons.  We told her that it would be her choice to either practice much more conscientiously or to stop entirely.  We told her to think it overnight and let us know her decision the next day.  The next day Audrey solemnly declared that she would practice everyday and with focus, that she wanted to continue piano. 

It’s been about two weeks since her own decision to continue playing the piano and I am hearing a marked improvement in her playing.  Life is full of surprises.

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Baked Coconut Yam Fries

Ingredients:

1 yam (spiralized or sliced)

2 tablespoons extra virgin coconut oil (melted)

1/4 cup unsweetened shaved coconut

1/2 tablespoon xylitol or sugar (optional)

Preparation:

Preheat the oven to 450 degrees.  Coat the spiralized or sliced yam with coconut oil and shaved coconut in a baking pan.  Spread a thin layer of yam in the baking dish. You may need two baking pans for this.  The fries will not be crispy if the layer is too thick.

Bake in the oven for 10-15 minutes and then flip over. Bake for another 10-15 minutes or until browned. 

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Lemon Dill Baked Cod

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It’s approaching midnight and I’m still trying to finish reading the scripts that I received from China.  The film market is booming in China and there are many opportunities for me to direct my next film, but I’m yet to find a story that’s exciting to me as well as suitable to the censorship standard.  I will keep looking.  And in the meantime, I will cook.

Who am I?  If we are what we do everyday, which I think is the closest answer to this impossible question, then I am a cook.  At least for now.  As I busied myself in the kitchen with my pink batik apron, I actually thought, “I should buy myself a pretty apron.”  I used to think about buying sexy and glamorous dresses.  The ever evolving I.

Dill & Lemon Baked Rock Cod

Ingredients:

3  large cod fillets

1 lemon

1/2 cup white wine

1 teaspoon dill

1/2 sleeve of Ritz Cracker, crushed

3 tablespoon olive oil

Preparation:

Marinate the cod in the white wine in a large ziplock bag or a plate for 30 minutes.  Pat dry.

Coat the fish with 1 tablespoon of olive oil and 1/2 of the dill.

Crush the crackers and mix in the 2 tablespoon of olive oil and the remaining dill with fingers.

Preheat oven at 400F.

Bake the fish in a baking dish for 8 minutes and take the dish out of the oven, but leave the oven on.  Carefully discard the juice from the fish.  Squeeze half of the lemon juice on the fish and sprinkle the cracker mixture on top.

Return to oven and back for another 12 minutes.

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Spaghetti Squash Tots

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Spaghetti squash is one of our favorite vegetables.  We’ve made salads, cakes and lasagna with it in the past.  Today I improvised simple spaghetti squash tots with what I have in the fridge and pantry, and the girls finished all three trays of them.  I enjoy it very much when I do something by feel.  It’s more fun to line up the spice bottles and just shake my wrist instead of measuring everything precisely.  A dash of this.  A dash of that.  I felt like a witch concocting some wicked delicious magic.  

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You can eat the tots by themselves or with a little dollop of pesto sauce.

Spaghetti Squash Tots Ingredients:

1 small spaghetti squash

1/2 cup shredded fat free Cheddar cheese (packed, 2 oz)

1/4 cup shaved Parmesan cheese (packed, 1 oz)

1/4 cup oat bran

1 egg + 3 egg whites

1/4 teaspoon salt or to taste

1 shallot (thinly sliced)

1/4 teaspoon Garlic & Herb Seasoning

1/4 teaspoon dry oregano leaves

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

A dash of cayenne pepper

Preparation:

Preheat oven to 350F.

Cut the squash lengthwise in half.  Scoop out and discard seeds.  Microwave each half with 2 tablespoon of water in a container for 8 minutes.  Scoop out the flesh and let cool.

Mix in all the ingredients well.  Spoon the mixture on the baking dish lined with parchment paper.

Bake for 35 minutes or until golden.

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A note about spaghetti squash: try it! It’s super easy to make since you can just cook it in the microwave. Also, you can eat it just like pasta but it’s got more fiber and less starch! Truly a miracle vegetable.

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This spaghetti squash was from our nanny’s garden.

The Best Flour-less Chocolate Brownies!

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Spring cleaning!  After months of procrastination, I finally cleaned out my study.  It was tedious work, but I reveled in the feeling of being neat and organized.  Why didn’t I do this sooner?  I had looked at the mess now and then and thought about cleaning it, but every time  I just closed the door and walked away.  All I could say was that I was not born with the neat gene.  Whenever I visit my parents, I would lose all hope of ever get organized.  My parents’ rooms were always strewn with gift bags, newspapers and other knickknacks.  My mother, whom I most resemble, has a desk with layers of books, newspaper clippings, bottles of pills and what-have-you. 

So, it was no small feat that everything was filed into its rightful place.  And the recycling bin was full.  High time to bake some brownies for afternoon tea.  These flour-less brownies are unbelievably moist and delicious without any added fat.  They felt decadent and sinful to eat, but they are actually healthy and nutritious.  In all of my efforts in grain-free baking, this is the best recipe.  A definite keeper!

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This recipe is from Skinnytaste.com.  I added 1/2 cup of walnuts to the original.

PB2 Flourless Chocolate Brownies Ingredients:

1 large egg

1 large egg white

1 cup PB2 (see photo and note)

1/2 cup cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1/2 cup plus 1 tbsp water

1/2 cup raw honey

1 tsp vanilla

3/4 cup semi sweet dark chocolate chips

1/2 cup walnuts

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Directions:

Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.

Beat the egg and egg white in a small bowl with a whisk.

In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips and walnuts.

Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.

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Note on PB2:

PB2 is a reduced fat peanut powder that you can order from Amazon.com.  It is an ideal product to have if you like peanut or peanut butter but don’t want to ingest too much fat.

http://www.amazon.com/Plantation-PB2-Powdered-Peanut-Butter/dp/B00H8YGOMO/ref=sr_1_1?s=grocery&ie=UTF8&qid=1420601470&sr=1-1&keywords=pb2

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Saturday Brunch with Artisanal Silverware

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There is something wonderful and exciting about receiving and opening packages in the mail, especially when you are not sure what exactly the boxes contain.  I was away on film locations in remote regions of China when I was only fourteen.  My mother used to send me bi-weekly care packages from Shanghai — often times my favorite snacks such as dried plums or a can of spam, which was a luxury item back then.  I can still recall those moments of excitement and anticipation when I opened up the care packages.

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On Christmas Eve, we received in the mail a beautiful set of artisanal silverware from For Such a Time Designs!  We first saw Aly Nickerson’s lovely hand-stamped spoons on SkinnyTaste.com and coveted them for months before they finally arrived, a generous gift from Aly. Each piece of the silver plated flatware is vintage and stamped with antique metal stamps. It is absolutely gorgeous and makes eating even more fun than it already is. “Serve With Love,” “Eat Clean,” my thoughts exactly!

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Smoked Salmon Scallion Omelet Ingredients:

1 Egg + 3 Egg White (beaten)

3 stalks Scallion (chopped)

3 oz. Wild Smoked Salmon (pulled or cut to small chunks)

2 tablespoon 2% Shredded Cheddar & Jack cheese

1/2 teaspoon Dill Weed

1/2 tablespoon Olive Oil

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Preparation:

Heat a flat non-stick pan on medium, add oil, then add most of the chopped scallion. 

After the scallion softens, about 40 seconds, pour in the beaten eggs.

Add salmon, the rest of the scallion and the cheese. 

Sprinkle the Dill Weed.  Roll the Omelet.  Sprinkle with fresh pepper.

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Everyone in the house loved Yam Casserole so much that I made it for the second time this week. It is a delicious and healthy dish that is relatively easy to make.

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Recipe in December 25th post “Empty Chimney Once Upon A Time”

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Very Nutty Apple Crisp & A Smile

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On our recent after dinner strolls, Audrey has been asking to walk to the same spot to see a homeless old man.  She gives him some of her spending money and whatever coins she could find around the house.  Peter has the habit of leaving coins on his nightstand because he doesn’t want them in his pockets.  Nowadays, Audrey cleans up Peter’s nightstand everyday.

Last night Audrey was wearing a jacket that had a broken pocket, so she hid the coins in one of her boots as we went out in the light drizzle for our usual walk.  When she found the old homeless man, she leaned against the wall next to him and took off her boot to get the money for him.  What made the old man truly happy was not only the money that Audrey gave him, but that she smiled and chatted with with him as she took off her boot.  As short as the moment was, it was a shared humanity that enriched them both.

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Big dimpled smiles through out the years

In his book Letter to a Hostage, Antoine de Saint-Exupéry recounted how a smile saved his life when he was a journalist covering the Civil War in Spain.  He concluded the book with a reflection on the universality and life-giving force of that one simple gesture, the human smile: “Care granted to the sick, welcome offered to the banished, forgiveness itself are worth nothing without a smile enlightening the deed. We communicate in a smile beyond languages, classes, and parties. We are faithful members of the same church, you with your customs, I with mine.”

I am very proud that she has turned out to be a kind and compassionate person.  And she always has a warm and sincere smile for everyone.

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I adapted the Very Nutty Apple Crisp recipe from:

http://www.chow.com/recipes/11416-apple-crisp-with-oatmeal-streusel

I replaced all sugars with xylitol and flour with almond flour.  I replaced the butter with coconut oil and cut the added fat by half.  I also added walnuts and pecan and shaved coconut to make the streusel extra crispy and aromatic.  Though I didn’t take the best pictures today, the apple crisp was truly delicious.  I consider this a keeper.

Very Healthy and Very Nutty Apple Crisp Ingredients:

6 Granny Smith apples (peeled and cored)

2 to 3 tablespoons Xylitol or sugar (for the apples)

1/2 cup xylitol or brown sugar (for the crisp)

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup rolled oats

1/3 cup almond flour (original recipe uses flour)

1/3 cup walnuts (chopped)

1/3 cup pecans (chopped)

1/3 cup shaved coconut (unsweetened)

2 tablespoon coconut oil (original recipe uses 4 tablespoon butter)

Preparation:

Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter. 

Combine the apples, xylitol or sugar, cinnamon, and half of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.

Using the same bowl as for mixing the apples, mix together the xylitol or brown sugar, oats, almond flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the coconut oil until small clumps form and the oil is well incorporated, about 2 minutes.

Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 minutes. Let cool on a rack at least 30 minutes before serving.

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Spaghetti Squash Lasagna

Our mother needed a break today, as all mothers occasionally do. Audrey is cooking dinner, which terrifies me, and I am writing today’s blog post.

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Tonight’s dinner is vegetarian spaghetti squash lasagna. This healthy lasagna is low-carb, reduced-calorie, paleo (depending on what marinara sauce and cheeses you use), “clean” (depending on your very subjective definition of “clean”), high-protein and veggie-packed! Hey, I think I hit all the buzzwords! Seriously, though, this lasagna is delicious but far far better for you than your usual starch- and fat-laden junk from Olive Garden or whatever.

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The idea of spaghetti squash lasagna is not a new one, but given our great love for all things spaghetti squash and all things lasagna, we thought it would be appropriate to make our own recipe and share it with everyone.

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Spaghetti Squash Lasagna

Serves 3-4 hungry people

Ingredients:

  • 3-4 cups cooked spaghetti squash (we microwaved the halved squash for about 8 minutes)
  • 1 cup marinara sauce (we used Francesco Rinaldi no-salt-added tomato sauce)
  • 15 oz ricotta cheese (we used Trader Joe’s Fat-Free Ricotta)
  • 1 oz or 1/4 cup parmigiano reggiano, shredded
  • 6 oz or 1.5 cups mozzarella shreds (we used Lucerne Fat-Free Mozzarella, which has 9 grams of protein per ounce, about 50% more than regular mozzarella!)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Layer the spaghetti squash, marinara sauce, ricotta, parmesan, and mozzarella in an oven-safe casserole dish, making sure that the topmost layer is a cheesy layer!
  3. Cover the dish with aluminum foil and bake for about 20 minutes.
  4. Remove the foil and broil until the cheese bubbles.
  5. Eat!

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make salad with the leftovers!

make salad with the leftovers!

Spaghetti Squash Lasagna, 中文 Translation

今天我们的妈妈很累,所以妹妹做了晚饭,我得写今天的博客。对不起,我的中文不好。

我们今天的晚餐是健康的烤宽面条,其实一点面也没有。最近美国人不喜欢吃面粉,因为他们都觉得麸质是有毒的。当然麸质没有什么不好的,我常常吃面筋,可是面粉其实没有什么营养,而且吃面粉会让你的血糖提高,所以吃这种没有太多碳水化合物的食品会让你健康,对你的小蛮腰好。

我不知道你懂不懂我的中文。我的父母不知道我的中文这么差,因为我考AP中文考了一个五(最高分)。其实,谁都考了一个五,化学考试也是的。请别告诉他们,我中文是很马虎的。哈哈哈,我是老虎,妹妹是马,我们最的事当然都是很马马虎虎的。

成分:

  • 差不多710 mL意大利面条壁球 (谢谢,Google 翻译)
  • 237mL 防切将
  • 425 g 乳清干酪 (谢谢,Google 翻译)
  • 28 g 干酪 (谢谢,Google 翻译。不知道你对不对。)
  • 170 g 无肥马苏里拉奶酪

用这些成分做lasagna,有没有那么难!快吃!很好很强大!

我们在养这个草泥马,真可爱!