Southwest Roadtrip: Arizona

And we're back in Arizona!

We were up bright and early for our only full day in Tucson!

We stayed in an adorable airbnb right in the middle of downtown, so luckily, we were in walking distance of a ton of great food spots.

We had breakfast at nook. They just celebrated 1 year since opening and I hope they're around for much longer! They've got awesome variations of classic breakfast dishes. Cinnamon roll hot cakes, Eggs Benedict with prosciutto and a bunch of other stuff. Honestly I would have ordered half the menu, but my stomach is not capable of that... so we all just shared.

Then it was on to Saguaro National Park! This place is incredible. As an FYI- the park is split (West and East) on each side of town, we only spent time in the West, but I'm sure the East is just as awesome! First of all, it's right on the edge of town. Then, you drive through about half the park to get to the visitor center. We went on a short hike to an outlook, since it was the middle of the day and therefore the worst time of day for hiking. Even on this short hike we saw about 7 varieties of cactus in bloom! And I almost think it was good to do shorter, smaller excursions because it is easier to focus on how incredible this landscape is, rather than just becoming complacent at seeing giant cacti every 10 feet.

Blending into the landscape with cactus poses

After an afternoon in the sun it was definitely time for a cold treat. So we headed to the HUB Ice Cream Factory. This adorable ice cream parlor is a great mix of old timey factory vibes with a modern twist. Plus they have crazy ice cream flavors! I had oatmeal cookie dough and strawberry passion fruit. Both super good! 

Our dinner choice was based on basically every food network show that has ever been in Tucson: Carne Seca. This beef is dried on the roof in the sun then shredded and mixed with onions and veggies and other stuff. We got take away from El Charro Cafe, which has been in Tucson since 1922, and everyone says it THE PLACE to get this special stuff. However, based on our experience and yelp reviews, interacting with customers may not be their strong suit. We ordered a platter and extra tortillas and ended up with a platter, rolled tacos, a chimichanga and no tortillas... So we did get to try Carne Seca...on chips... It is definitely a special dish and you should try it while here, but I would recommend sitting in, despite the wait, and having low expectations.

Bags of the wrong food

The next morning we visited the Sonoran Desert Museum. Again in the heat of the day, getting an early start wasn't exactly our strong suit, but whatever, we had great breakfasts to eat! The museum is on the same road out of town as Saguaro National Park, and it is impossible to tell where the museum ends and the park begins. Personally I loved it. The area with the animals is so well incorporated into the surrounding habitat that you can almost see how those animals would act if you were lucky enough to see them in the desert. A lot of the large animals were sleeping, but I would be too if it was 90 degrees outside! There were lots of helpful enthusiastic docents around to answer any animal questions. This was a great way to learn about the awesome desert that surrounds this city!

Sleepy Javelina

Saguaro Bloom

Baby Bighorn Sheep!

After the museum we were starving and made a snap decision to have lunch at Penca, a Mexican restaurant downtown that was owned by the husband of our airBnb. It was incredible!! This may have been the best meal of the trip. Cactus Tacos, horchata, beef tongue. Literally everything was delicious. We only ate off their happy hour menu, but I'm sure things would have just gotten better if we went there for a real meal. If you're ever near there, I highly recommend it!

Steak and Cactus tacos

On our way out of town we made, what was meant to be a quick stop, at Bach's Greenhouse and Cactus Nursery. What we thought would be a small area of cacti and a few post, was actually several giant greenhouses or all sizes of cacti and succulents! The women working there were so helpful and enthusiastic about helping us put together pottings and find our favorite cacti. It was such a great experience, creating a unique memory to bring home! I can't wait to watch my cactus babies bloom! We ended up spending about 2 hours wandering around looking at plants and creating combinations. They packaged our cacti up in special carrying cases and gave us their "papers" so that they could go to other states. And it was time to jump on the road again!

Although his trip was less than a week, we managed to fit so much in! Although the large tourist attractions in this area of the country seem to be spread out, there are little gems around every corner, as long as you look!

And as we drove off into the sunset back to California, a roadrunner ran across the highway right in front of us, as if you say... meep meep!

Peanut Butter Chocolate Chunk Cookies

In case you haven't been on social media, or in a Starbucks, or  just out in the world, I would like to notify you that it is fall. Any although it has been over 90 degrees here in Southern California, I wanted to get into the spirit so I baked up some delicious treats! I used a blend of almond and oat flour, which I really liked. The almond flour allows it to get a bit crispy and the oat flour gives it some substance.  For the chocolate, make sure you chop up a chocolate bar, and don't just use chocolate chips. It makes a big difference.

Ingredients

• 1/2 cup Melted Butter or Oil
• 2/3 cup Sweetness (sugar, maple syrup)
• 1/2 cup all natural Peanut Butter
• 1 Egg
• 1 tsp Vanilla
•  2 1/2 cups Flour (I used 1 c oat flour, and 1 1/2 c almond meal)
• 3/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 cup unsweetened Coconut
• Dark Chocolate Chunks

Instructions

1. Preheat oven to 350 degrees.
2. In medium bowl, add and blend Butter, Sugar, Peanut Butter, Egg and Vanilla.
   
3. Blend in Flour.
4. Add optional ingredients.
    
    5. Using measuring tablespoon drop by spoonful about 2 inches apart on cookie sheet.
     
   6. Using fork make criss-cross marks on cookie.
   7. Bake for 10 minutes. Should be slightly brown on edges.
    
   
   
   
   
   
   
   Enjoy!

Rice& Chia Pudding

 I've liked Chia Pudding, but it always seemed a bit thin to me, kind of like eating a clump of frog eggs...theoretically, I've never actually done that. So this pudding includes rice to make it a healthier version of rice pudding! The mason jar is not mandatory, but you will want something that can hold everything with a bit of space remaining and seals well, kuz you're gonna wanna shake it up!  Top the mixture with anything you want! Substitutes at the bottom.

 Ingredients:
1 cup Cooked Rice
1/4 cup Chia Seeds
2 cups Almond Milk
1 tsp Vanilla
1 tsp Coconut Oil *optional*
1 Tbs Maple Syrup
1/2 tsp Cinnamon

 1. Combine Rice, Coconut Oil, Vanilla Extract, and Maple Syrup. Mix Well

 2. Add Almond Milk

3. Add Chia Seeds and Cinnamon. Mix well. Shake it up.
4. Chill for at least an hour to allow the Seeds to expand and get all pudding-ey.
5. Serve warm or cold and Enjoy!

Substitutes:
Almond Milk: Any type of milk, or even water, if you're feeling boring
Maple Syrup: White Sugar, Brown Sugar, Honey, Agave
* not all substitutes are low FODMAP

Enjoy!!

Yummy Chewy Oatmeal Cookies

      Ever since I started the low fodmap diet I've wanted to create a wheat free oatmeal cookies, and now I've finally got a recipe that I think deserves to be shared with you guys! The recipe does make 4 dozen cookies, so share, or don't, but don't be surprised.

Ingredients:

• 3 Eggs
• 1 c Raisins (1/2 c Raisins, 1/2 c Dried Cranberries)
• 1 tps Vanilla
• 1 c Butter
• 1 c Brown Sugar
• 1 c White Sugar
• 2 ¹⁄₂ c Almond Flour
• 1 tsp Salt
• 1 tsp Cinnamon
• 2 tsp Baking Soda
• 2 c Oatmeal

1. Combine Raisins, eggs and vanilla and pop in the fridge for 1 hour. This may seem silly, but it is SUPER important for keeping the mixture moist and ending up with great chewy cookies!

 2. Combine sugars and butter. In separate bowl combine flour, baking soda, salt and cinnamon

 3. Cream sugars and butter

 4. Add Dry ingredients and egg mixture and mix well.

 5. Add Oatmeal and mix well.
6. Dole out tablespoon sized dollops onto non greased trays.
7. Bake at 350 for 10-13 minutes, until browned at edges.
8. Enjoy!

Extra things to add: Chocolate, coconut, other dried fruits
Note: this can be made with normal wheat flour if you're not trying to stay wheat free

Citrus Berry Crumble for One

     SO many berries, so little time. As a result I've had quite a few go bad or soft or wrinkly. So here's an easy way to use them! I've been playing with this recipe for the last week and I think I finally like this one best.

Crumble:
Half a Lemon
Handful of Berries
Sprinkle of Sugar

Topping:
1 Tbs Coconut Oil
1 Tbs Almond Flour
1 Tbs Oats
1 tps Brown Sugar


1. Place one thin slice of lemon with skin removed in the bottom of the ramekin

2. Wash blueberries and put them in the ramukin
3. Sprinkle with sugar and mix them up

4. On a seperate plate mix Coconut oil, Almond flour, Oats and Brown Sugar until well combined

5. Crumble over blueberries

6. Top with a little sprinkle of Sugar
7. Bake at 350 for 15-20 minutes, until you see purple liquid bubbling up around the sides.

8. Remove and let cool for 10 minutes and top with any yumminess!

Summer time Sweetness

     Summer fruit is so delicious! But so many of them are full of the sugars that don't make our tummies as happy as possible. And that's the last thing you want as you're flying down and slip-and-slide!  So here's a little info on the summer fruits that will keep your tummy happy (in moderation) and still let you enjoy all the sweetness of summer!! Along with a fun easy treat to make!

     As a general rule, stay away from stone fruits, or fruits with a pit in the center (peach, plum, cherry, nectarine). This is the hardest thing for me personally, because these fruits are really only good during the summer.  Berries are easy, because you only have to steer clear of blackberries and boysenberries. So feel free to do all the blueberry, strawberry, raspberry picking you like! Although you should avoid watermelon, but you can embrace cantaloupe and honeydew! If you live in an area where you can get tropical fruits, get excited! Pineapple, starfruit and passionfruit are all fair game! So although you may have to miss out on a few summer fruits, you may get an excuse to try some new ones.
     Just something to keep in mind, all fruits are full of fiber and sugar, which isn't a bad thing. But if you shock your system with more than you typically have there could be... adverse events... Everything in moderation!
    Now on to a sweet treat!

1 Melon
Some yogurt (I like plain)
Drizzle of Maple Syrup
A few Berries
Granola

1. Cut and scoop the melon

2. Fill it with yogurt

3. Tops with granola, berries and syrup
4. Enjoy the delicious!

Fruit Crisp for 1, or Everyone!

Summer means lots of yummy new fruits! How many times has this happened to you: you buy a bunch of delicious fruit, but before you can eat all of it, the summer heat turns parts of them to mush.
Well now you can turn a few bits of those fruits into a delicious dessert!

I like this recipe because you don't need too much of each ingredient to make it, and you can just make a little treat for your self.  Of you can double, triple, octuple it to share with friends!

I made this recipe low FODMAP for people that can tolerate fructose, but it can easily be made more "typical" (I'll put suggestions at the bottom of the page). I tried a gluten filled butter version while away from my home kitchen and it got pretty good reviews.  I used yellow nectarines but I see no reason why you couldn't use any other fruit.

Recipe:
1 cup diced Fruit (roughly 1 peach, nectarine, apple, etc)
1/2 T Maple Syrup (or other sweetener)

1/4 cup Almond Flour
1/8 cup Oats
1 1/2 T Coconut Oil
1 T Maple Syrup
1/4 t cinnamon
Pinch of salt

1. Preheat oven to 350
2. Combine Fruit and sweetener in dish

3. Combine Flour, Oats, Coconut Oil, sweetener, cinnamon, and salt. Mix until it seems to be one mixture.

4. Crumble on top of Peach mixture.

5. Cook for 30 minutes, until the top gets a bit crispy. It may take a bit shorter or longer depending on the fruit (longer for apples, a bit shorter for over ripe peaches, shorter for berries)
6. Remove and let cool a bit then enjoy! Top with ice cream, yogurt, cheese, whipped cream, get creative.

The end picture are for 3 times the recipe. I was in a pinch for dishes and I found this gem at a thrift store (yes I checked that it was oven safe). Plus now I get to share it.

Substitutions:
Fruit: Peach, Nectarine, Apple, Pear, Strawberry, Blueberry, you get the point.
Maple Syrup: Honey, Sugar, Agave
Almond Flour: Any type of Flour
Coconut Oil: Butter, Margerine

low FODMAP,  not low FODMAP