(*Note: I received a free sample of this product but did not receive any monetary compensation for this review.)

As fall is quickly approaching, it has triggered a feeling in me that I get every year about this time. Knowing that summer is almost over sends me into a panic and I start scheduling camping trips and baking cobblers just to squeeze a few more summery things into the year. Tonight I made a light soup with farro, chickpeas, and some CSA veggies from one of my favorite cookbooks (Deborah Madison's Vegetable Soups book).

What better way to finish this meal and this day than with warm blackberry cobbler? As usual, I made up my own recipe that is lower in fat and sugar than most. I love, love, loved this cobbler and so did my husband!

Vegan Blackberry Cobbler
4-5 cups fresh blackberries
1 tbsp cornstarch or arrowroot powder
1/2 cup organic sugar, divided
1 tsp orange zest
1 cup whole wheat flour
2 tsp baking powder
1/4 cup non-hydrogenated margarine, melted
1 cup non-dairy milk (I used rice)
1/4 tsp almond extract
1/4 tsp vanilla extract

1. Preheat oven to 375〫F (190〫C). Gently combine blackberries, 1/4 cup sugar, cornstarch or arrowroot powder, and orange zest and set aside.
2. In another bowl, combine the remaining ingredients. Whisk to combine well but don't over-mix.
3. Lightly grease an 8x8 or 9x9 baking dish (or deep dish pie or casserole dish). Pour batter into prepared pan then pour the berries over the top (do not stir- the cake will puff up around the berries as it bakes). Bake for about 45 minutes or until golden brown.

Enjoy!

What end-of-summer things are you enjoying?

Vegan Zucchini and Sweet Pepper Pancakes
Makes about 8 pancakes

1 large zucchini, grated or finely chopped
1 sweet bell pepper (2, if the peppers are small), grated or finely chopped
1 Tbsp parsley (I used Italian parsley), finely chopped
1/2 yellow onion, grated or finely chopped
~1/2 cup amaranth flour*
~1/2 cup garbanzo (chickpea) flour*
1 tsp baking powder
Sea salt and black pepper to taste

*Note: I chose amaranth and garbanzo flour for the extra protein and iron content. You can use any kind of flour that you like.

1. Finely chop and combine the zucchini, pepper(s), parsley, and onion (a food processor makes this really fast).
2. In another bowl, combine the flours, baking powder, and salt and pepper. Then add the flour mixture to the veggies.
3. Lightly coat a pan with olive oil or cooking spray and heat over medium heat. When hot, shape the pancake mixture into patties and cook until brown on both sides.

Paired with a salad of baby lettuces and edible flowers that was lightly dressed in lemon juice and olive oil, these pancakes were perfect for lunch today! I think they would also be good served along side a tofu scramble and some fresh fruit for breakfast.

Vegan Whole Wheat Naan
Makes about 8-10

1 cup lukewarm water
1/4 cup olive oil
2 Tbsp + 2 tsp unsweetened non-dairy yogurt
1 1/4 tsp salt
1 1/4 tsp sugar
1 1/4 tsp dry active yeast
2 cups whole wheat flour*
2/3 cup white flour*

1. Place all ingredients in a bread machine in order recommended by the manufacturer and turn to "dough" cycle.

OR

1. Dissolve the yeast in about 1/4 cup of the water; stir in the sugar and set aside for 10 minutes. The mixture should get foamy- if it doesn't, the yeast isn't active or the water was too hot.
2. Mix the rest of the water with the salt, olive oil, and yogurt and set aside.
3. Put the flour in the bowl of a food processor or mixer. With the processor running, slowly pour in the water/oil mixture. Then add the yeast mixture and process until the dough forms a ball. Add more flour or water, if necessary, so that dough isn't crumbly or sticky.

When dough has finished, preheat a griddle on medium-high heat. Divide dough into 8-10 balls. Roll each ball flat on a floured surface (bread should be thin- about 1/4 inch thick). Place flat doughs on the hot griddle (oil shouldn't be necessary) flipping once the first side has browned well.


*A note about flour: I kept 2/3 cup white flour in the recipe so the bread would maintain a soft texture. You can use whatever ratio you like.

My husband and I tried five flavors: "Who's your daddy?", Rockin' Raspberry, Strawberry Fields Forever, Blueberry Thrill, and Cali Style Lemon. Picking our favorite would be like picking our favorite child- they were all excellent! I only have photos of three of them- I think we must have been too eager to snap photos of the last two before we dug in!

If you haven't ever eaten quinoa, I encourage you to give it a try this week! You can buy it at most grocery stores (it is also frequently available in bulk) or even at Costco.

Here are four ideas to get you started:

1. Add lightly toasted sesame seeds and sea salt to cooked quinoa and serve as a side dish.
2. Toss cooked and cooled quinoa with a bit of olive oil, apple cider vinegar, sea salt, pepper, and your favorite veggies for a great grain salad or green salad topper.
3. Instead of oatmeal for breakfast, top warm cooked quinoa with almond milk, fruit, and nuts or seeds.
4. For meals that are usually served over rice or noodles, use quinoa instead.

1. Place all ingredients in a bread maker in order suggested by manufacturer and set to "dough" setting. Check a few minutes into the process and add flour or water, if necessary, so that the dough isn't crumbly and dry or sticky.
2. When the bread maker has finished, divide the dough into 4 balls (or as many as you like). Roll the balls with a rolling pin on a floured surface to desired thickness (should be on the thin side).

OR

1. Dissolve the yeast in about 1/4 cup of the water; stir in 1 tsp of the sugar and set aside for 10 minutes. The mixture should get foamy- if it doesn't, the yeast isn't active or the water was too hot.
2. Mix the rest of the sugar with the salt, olive oil and remaining water and set aside.
3. Put the flour in the bowl of a food processor or mixer. With the processor running, slowly pour in the water/oil mixture. Then add the yeast mixture and process until the dough forms a ball. Add more flour or water, if necessary, so that dough isn't crumbly or sticky.
4. Place dough on a lightly floured surface and knead until smooth. Transfer to an oiled bowl and let rise for about an hour.
5. When the dough has finished rising, divide it into 4 balls (or as many as you like). Roll the balls with a rolling pin on a floured surface to desired thickness (should be on the thin side).

Grilling pizza
I don't have a pizza stone or peel or any other fancy pizza-making equipment. Here are my basic instructions for grilling pizzas on a gas barbecue grill.

1. Preheat your barbecue grill on high. Just before placing the crusts on the grill, turn the temp down to low to medium-low. Place as many crusts on the grill as you can fit and leave the top of the barbecue open. Let brown slightly on one side only then remove from the grill, flipping so that the cooked side is up on the pan.
2. Top the cooked side of the crusts with your favorite sauce and toppings. Note: I recommend slicing the veggies very, very thin so they get cooked enough when the pizzas go back on the grill.
3. Place a sheet of aluminum foil coated with olive oil or cooking spray on the grill and place the pizzas on top. Make sure the grill is on low heat and close the lid. Watch the bottom of the pizzas closely- they will brown quickly! Remove them as soon as they are done and enjoy!

Here are six quick breakfast ideas to help you get your day started on a healthy note!

1. Smoothie: Smoothies are such an awesome vehicle for so many good things. If you haven't tried a green smoothie yet, give it a try! Here are some ideas to get you started.
2. Oatmeal: To make this a faster breakfast, stick with rolled oats or try overnight oats or cook steel cut oats overnight in a crock pot.
3. Waffles: Waffles are a "sometimes food", as Cookie Monster would say, but I do like them every now and then! When I have a waffle craving but no time to make my own, I use organic and light frozen waffles. Try them with fruit and nuts and drizzle with a tiny bit of real maple syrup. Yummy combos: try apples and walnuts, bananas and peanut butter, or peaches and almonds.
4. Pancakes: I make a batch of my super pancakes every couple of weeks, doctored up with added protein and various other ingredients. I freeze the leftovers for quick, microwavable breakfasts later in the week. I add fruit and a bit of syrup to the batter, so I can skip the syrup when I serve these to my kids.
5. Muffins: Muffins are another great vehicle for good stuff. I add nuts, seeds, and all kinds of things to mine to make them a heartier breakfast.
6. Yogurt: Choose a yogurt that isn't loaded with sugar or other icky ingredients (I buy soy yogurt) and add to whole grain cereal (Kashi Go Lean has lots of protein) or top with nuts or seeds and fruit.

My story is definitely not unique, however, many stories like mine end with “happily ever after”. But what happens next? How do us independent corporate types adjust to never being alone? How do we maintain our connection to who we are and feed our minds, bodies, and souls with extremely limited free time? For me, it is through movement.

Finding my "new normal"
When I first started living the full-time mom life, I was so scattered. I was late everywhere that I went. I got lost in a town that I’d lived in for five years. I stressed out over everything and couldn’t seem to summons my inner logical person. It is amazing how entrenched we can get in our routines. Drastically changing mine really shook loose all of my tools for punctuality and, frankly, clear-thinking.

Within a week of leaving my job, I noticed an ad on a car window for a local bootcamp for women. I immediately looked up the website on my iPhone and, when I saw that the coach also offered triathlon training, I knew that I’d be giving her a call. I had wanted to complete a triathlon for a while and I desperately needed to begin establishing my "new normal" to satisfy my control-freaky "type A" side. I remember thinking, "this is the beginning of something for me." Isn't it funny how, when you take off the blinders that are created by existing in a routine that has become numbingly automatic, you find exactly what you need?

Signing up for bootcamp and triathlon training did, indeed, turn out to be a beginning for me. As I was adjusting to life away from my cubicle, I was meeting new local moms and losing baby weight while working on completing my triathlon goal. I was surprised to find that, even though I originally wanted to do a triathlon because I craved the sense of accomplishment from completing something difficult, I loved the training and the races. I actually had fun swimming in murky lakes and running in 100+ degree heat! More than that, though, I was learning to construct my life and routine in a way that I'd never thought was possible for me. I had always known that being successful at my goals meant that I had to work hard. What I have learned through this experience is that the hard work can also be fulfilling along the way if I am working hard on something that is congruent with my values and goals and passions. I also feel like I have found "my people" with the amazing group of women that I have met. Not only have I adjusted to my new life but I have also learned so much about being part of a team- a triathlon training team or a family who's members work together to support each other in their pursuits. This, along with treasured time with my boys, is my new normal. In every facet of my life, I am so blessed.

What about you?
Have you thought about adding movement to your life or shaking up your current fitness routine with a completely new goal? What if, instead of just losing weight and fitting in to smaller clothes, your goals for exercise were to feel good and have fun? What activities would you choose to meet those new goals?

Success! The boy likes them and Mommy and Daddy do too! If you're a straw-using household, I recommend these!

Blackberry Orange Muffins
Makes 9-10 muffins

1 cup flour (preferably whole wheat or spelt)
1 cup ground oats (grind in food processor or VitaMix until they look like course flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup fresh blackberries, halved
1 Tbsp orange zest
2 Tbsp hemp seeds (for protein and extra iron)
1/4 cup unrefined sugar (organic sugar)
1 cup unsweetened applesauce
1/2 cup soy milk
1/4 cup real maple syrup
2 tsp vanilla extract
1 Tbsp canola oil

1. Preheat oven to 375〫F (190〫C) degrees.
2. In a large bowl, combine flour and ground oats. Sift in the baking powder, baking soda, and cinnamon, then stir in remaining dry ingredients and combine well.
3. In another bowl, combine applesauce, soy milk, maple syrup, vanilla, and oil.
4. Add the wet mixture to the dry and mix gently until just combined (do not overmix). Spoon into a lined or lightly oiled muffin pan and bake for 19-24 minutes (mine took 19), until golden brown and a toothpick inserted in the center comes out clean.

Recipe adapted and published with permission from Dreena Burton's "As-You-Like Muffins" from The Everyday Vegan.

1. Mash the banana well. Add the remaining ingredients, whisk like crazy, and place in the fridge overnight.
2. In the morning I added 1 tsp maca powder and 2 Tbsp peanut butter. Feel free to embellish your oats with whatever you like!

Shake & Go Smoothie: Great as-is or added to a smoothie. Contains Stevia and is sweet. I've only tried the Tropical and Berry flavors. 

Whole Food Health Optimizer: This is a meal replacement. It is ok as-is but better added to a smoothie. It is sweetened with Stevia. It is expensive but contains tons of good stuff! You can use 1/2 a serving in a smoothie to keep the calories and cost down. I prefer the Natural or Berry flavors.

Sport Performance Protein: This is an excellent recovery drink because it contains all of the essential amino acids which helps with muscle recovery. I like it added to a smoothie but you can drink it as-is. It is sweetened with Stevia.   

Garden of Life:
Raw Protein: This is good for adding to smoothies. It has very little flavor and blends well. It is raw, vegan, organic, and loaded with good stuff!