Have Blogged, Will Travel: Tips, Tricks, & Trials of Traveling with Health in Mind

Traveling to places is a magical, if not a daunting, ecstatic, manic, uncertain, irritable, and life changing experience. It is never the same experience twice. Every airport, dock, train station, bus, taxi, or road trip is a journey to Elsewhere, somewhere not Here.

With stricter regulations, mostly at airports, with what you can pack, how much you can pack, and what will pass through customs, many of the well-seasoned travelers have a System of making traveling as stress-free as possible. They have it down to a science, and they know exactly what to do in the security line.

I mention this because, what with leaving in ten days to Rome, I was inspired to share what I do to make traveling less hectic and easier to manage my food and health concerns. Since I’ve never talked about being in transit with additional things to consider, mainly food and medication, I thought it would be fun to do.

I know that you typically have a lot more say and control when you are taking the train/bus or doing a road trip, mostly because you are usually only limited to space, and the train/bus stations don’t have the security that most airports utilize. In this case, I’m going to mostly focus on air travel.

Eating gluten free while traveling isn’t as hard as it used to be. Many airlines actually have a number of meals to choose from, whether it’s gluten free, low sugar, Kosher, Halal, vegetarian, vegan, and more. But these are usually reserved for longer flights, where you are essentially up in the air for over eight hours. When you are purchasing your ticket, make sure to check if what you can/will eat is an option. If not, you’ll have to get creative, but we’ll get to that later.

After purchasing your ticket, make an itinerary that includes the time you are traveling and where. This is also a fun time to take a look at the local restaurants and seeing whether they already have gluten free options on their menu, or if they can make their dishes gluten free. That way, you're not stuck eating snacks as meals.

If, for instance, you are not simply leaving for holiday, but are living abroad for a time, aside from packing clothes, toiletries, and gadgets, there is a matter of medication to consider.

My living in Malta was the first time I’ve had to travel with prescribed medication. Sure, I’d packed some of the typical stuff when I lived in Sweden: aspirin, Vitamin D, and ibuprofen (for cramps). But it isn’t hard to find additional supplements that do not require a prescription, either at the local pharmacy or online. 

Almost four years after my diagnosis I have taken Armour Thyroid. Since I was going to be gone for a year, I needed to find out how I could take a year’s worth of doses with me. I learned that I had to do what is called a vacation override, in which my insurance company approved to have all my medication for the year given to me and paid for at one time. Our pharmacy was really great about it (thank you, Anita!), and all I needed to do was send proof that I was leaving the country to my insurance provider. It’s apparently a lot easier if you’re traveling within the United States to another state: all you have to do is transfer your prescription to the nearest pharmacy.

My rule of thumb is to carry my prescriptions on my person, either in my carry-on or backpack, and pack the supplements in my bulky luggage.

Now that you have your itinerary and medication sorted, let’s focus on keeping you healthy while in transit. Along with taking your medicine at the right time, always have a stock of foodstuff in your carry-on even if you are able to eat something on the plane. I usually find the meals that are on the plane to not be particularly filling, and sometimes there will be foodstuffs in said meal that I still cannot eat (whether it’s soy or sugar or both). Either way, keeping the hangry (yes, it's a thing) feeling away is a big part to making travel stress free (at least for me).

Traveling by train through Rome

Alas, there are some foods that will not get through security. One of my favorite food moments to talk about was the time Mama Dazz and I were leaving for Malta. She had packed yellow Chedder cheese squares, which apparently, according to the TSA agent, looked like bombs. Our food bag (indeed, one carry-on bag was specifically for food) was searched solely for that reason, but we were able to bring Wisconsin’s finest through.

Liquid and gel items are not allowed through security past 3.4 oz (96 g/100 ml), and you can find glass or plastic containers that adhere to traveling standards quite easily. But honestly, I wouldn’t bother with liquids, be they vinegar or oils, for eating purposes. I’d be too worried about the mess.

As you know, I’m big on peanut butter. I practically cried with joy when the health food store in Valletta sold tubs of it without any additives. But instead of just putting it in a 3.4 oz jar, I remove the middleman of having to use utensils and just applying it directly to the food I want to eat it with.

For food, it is really easy to eat one food group over the others while travelling, so what I do is pack as much variety as possible. Here are a few things I recommend:

• Waffles or pancakes, since they are easily handled and can be made into sandwiches
• Crackers
• Sliced cheeses and deli meats
• Hard-boiled eggs
• Sliced apples and other easy-to-carry fruits
• Nuts, seeds, dried fruit, or granola
• Crunchy veggies, such as carrot, celery, bell pepper, and cherry tomatoes
• Hummus, as per regulation (can be spread on crackers/bread/bagels beforehand)
• Individually wrapped chocolates (I can rarely find chocolate I can eat, so I view it as an indulgence when I can.)
• Your favorite tea bags (for when you have hot water but want a sense of comfort)
• Travel utensils, such as bamboo or BPA-free plastic 

Try to either eat the refrigerated foods early on in the travels or keep them in a temperature-regulated lunchbox. If possible, and to lessen your stress going through security, keep everything in clear packaging, whether they be glass jars or plastic bags/containers. Also, focus mostly on protein and fat. You’re not going to feel sated simply eating celery or rice crackers for eight or more hours if that’s all you can eat.

It’s always better to have more food than you expect to eat, because then you have snacks throughout your travels. I have a tendency to underpack food when traveling for long distances, so be aware of how much you’re actually traveling, whether it’s on the plane or waiting for the connecting flight, and it certainly helps during those long delays.

As soon and as often as you can, drink water. They tend to be expensive in the terminals, but you can also buy the bigger bottles to keep with you. If you do not want to buy the bottles again and again, you can get a reusable water bottle that purifies water from the fountain or the sink (preferably the fountain, since it’s geared to human consumption). Another important aspect of hydration is for your skin. Traveling dries my skin out terribly, and so I always have apple cider vinegar in a spritz bottle, a small jar for coconut oil, and lip balm.

Perhaps it’s a common practice, but I also pack extra clothing in my carry-on, mostly soft pants, a scarf, a pair of socks, and a warm hoodie just in case I want to change into something warmer and more comfortable, or a change of clothes to help feel refreshed. I also tend to bring my journal and something to read, perhaps my sketchbook. And I always have my camera.

Finally, I try to remain mindful and calm. Security and running to and from terminals at an awkward sprint can be panic inducing, but I know that I planned for everything that I can control, and for the things I can’t I at least have things to settle my stomach and mind. I am also more willing to ask for help while traveling, and more often than not the people, also traveling or native, are willing to lend a hand in pointing you to the right direction.

But yes, I get to go through this again very soon, and I am beyond ecstatic to return to Rome, where there’s espresso, regional cheeses and wines and, of course, CK.

Celebrating 100,000+ pageviews with Birthday Cake!

I have an optimistic view of humanity. I believe in our potential. I believe in our ability to create. Above all, I believe in making a difference. Every one of us is capable for greatness, although greatness can seem very mundane and normal. Greatness doesn’t have to always mean fame or glory. Greatness sometimes doesn’t mean recognition either. Sometimes it means being there, for yourself or for another person, at the right place in the right way.

I thought I’d be elated when Meals with Morri hit another stepping-stone to success: one hundred thousand pageviews. It took almost four years, but it happened. I was excited, sure, until I started comparing myself to other gluten free bloggers out there: the ones who are published; the ones who are sponsored; the ones who found voices for their passions; the ones who seemed to stick to their path, so sure of what they wanted and continuing to evolve; and above all, the ones who were widely liked and talked about. Oh yes, the green monster called Envy hit me hard.

I really didn’t have a focus for Meals with Morri, other than seeing what I could make without gluten, soy, or cane sugar. I briefly touched upon having an under-functioning thyroid, some of the new ways I’ve learned to love my body (rock climbing, Insanity, yoga), my travels, a couple of book reviews and one for a product, and I thought about bringing activism into my writing. But for many years I was terrified of causing more harm than good with publishing what I thought, extremely careful in general to have a baseline of niceness and impartiality. Just focus on the food, not the politics, essentially.

Funnily enough, and quite embarrassing, it hit me the hardest when I happened to randomly click on one particular blogger: she's eighteen, a lover of yoga and fitness, cooks gluten free, had her site for less than two years… and she had over 1000 Likes on Facebook. Suddenly, the 100K didn’t seem to compare at all. Never mind that I have had people from all over the world read my blog and perhaps try my recipes. Never mind my personal journey to happiness and evolution. Never mind the Masters Degree. Never mind my ability to create and learn in the kitchen. Never mind the food.

It was politics, pure and simple, a popularity game that I so desperately wanted to win, or at least be a part of. I felt icky for feeling this way, until I realized what was beneath it: I felt like Meals with Morri didn’t matter anymore. And beneath that, I learned that of course it matters because I enjoy it. It matters to me. I connect with and learn about people and places through food. What I was yearning for, truly, was a focus, a niche, a way to really share with others.

While in Malta, I loved the people I worked with and what I did in the office, but I really struggled with living in the culture itself. I struggled with connecting with the Maltese people, and more often than not I spent my time at home after work, on Skype or doing Insanity. I felt like I didn’t belong there, awkward and foreign, simply because I couldn’t figure out how the island worked so that I could be a part of the island’s story. Similarly, I felt disconnected (and still do a little) from Meals with Morri.

 

One of my personal goals for this year is to learn to obtain internal validation. Up until this point, I was at school. It seemed like a pretty cut and paste sort of deal: I knew exactly what I was doing, and who I was. Without school and the unknown looming ahead in 2015, I was terrified. I didn’t know who to ask how I could be successful, and I didn’t know what questions to ask. I nitpicked at my choices, about why I just couldn’t be successful, why I was doing it wrong or wasn’t doing enough to get where I wanted to go. Meals with Morri went under the microscope, and I tore it apart with my fears.

But then I remembered: I didn’t start Meals with Morri for the glory. I started it because I thought it would be a fun way to empower myself in the kitchen and teach others about what I know about my trials and successes. I didn’t know that I would also go down the route of utilizing conflict resolution for food security and agriculture issues, hoping to work with local projects to redesign the cities/towns/neighborhoods they call home in bringing effective, self-efficient change. I was worried that Meals with Morri wasn’t the place for that. I was worried that I would lose that connection with people if I started talking about things that were, to be frank, political. 

What’s the saying? You cannot have your cake and eat it (too), right? It may not work out, but that can be said about a lot of things. I have no idea what this year is going to be like, considering that, at some point, I will have a job (hopefully one that is relevant and the people have similar passions) that will help in making a positive something happen. But I do know that I love food, I love the process and the people behind food, and I love the idea of bridging people together to finally work together along with this big blue marble we call home.

So at this juncture I’m just going to wing it. I’m going to start putting myself out there more, reaching out and trying new ways of connecting with others outside of my circles, network more openly, and to start believing that I can do things without other people validating me or giving me permission. I’m going to have that cake, eat a slice, and share its recipe.

This cake recipe has been part of a number of birthday celebrations for as long as I can remember. It’s one of the first desserts I made by myself, and it’s an easy one to do. The recipe I modified is found on the Hershey’s website, and I have used both King Arthur’s Multi-Purpose GF Flour as well as my choice of flours to make it. I substituted the cane sugar for coconut sugar with great success, and have made the cake in various shapes and sizes without any issue. I have also been able to halve and quarter the recipe depending on the number of people who are going to eat it without any issue.

It is the cake that Mama Dazz always asks for her birthday, and one that non-gluten freers are always happy to share with me. Since it is rather sweet, at least for my taste buds, I usually serve it with a lightly sweetened whipped cream but it would also do well with ice cream, fruit preserves, or a homemade caramel sauce.

I’ve made this recipe as cupcakes, as a thin sheet cake, and as thick round layers on top of each other. It is an incredibly easy and satisfying thing to make for whatever occasion you can think of celebrating, even if it’s to celebrate a quiet weekend at home.  

  

Healthified Chocolate Cake (adapted from Hershey’s recipe)

360 g Coconut palm sugar
126 g. Cocoa powder
1 1/2 tsp. Baking soda
1 1/2 tsp. Cream of tartar (or apple cider vinegar)
2 Eggs
90 ml Olive oil
240 ml Boiling water
140 g Rice flour
70 g Almond flour
1 tsp. Sea salt
240 ml Whole milk
2 tsp. Vanilla extract

Preheat oven to 350°F.
Grease and flour two 9-inch round baking pans.*
Stir together the coconut sugar, flours, cocoa, leavening agents, and salt in a large bowl.
Add the eggs, milk, oil and vanilla, and then beat on medium speed of mixer 2 minutes (or by hand with wooden spoon.
Slowly, and in increments, stir in the boiling water (batter will be thin).
Pour batter into the prepared pans and bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Let the cakes cool for 10 minutes, and remove from pans to wire racks.
Allow them to cool completely before serving.

Makes 12 servings.

*Variations (directly from Hershey’s website):

For one-pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

For a three-layer cake: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

For a Bundt cake: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

For cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

A New Year for Meals with Morri: Catching Up and Moving Forward

A New Year. I can hardly begin to describe how weird it is to be back in the States. The last months in Malta were quiet ones, and although despite learning how difficult it is to live on your own an ocean away took up the majority of my cognitive ability, I feel better for having had the experience.

December 2013: When it all started

April 2014: One of my multiple visits to Rome, Italy to visit CK.

May 2014: Getting the hang of the whole intern thing

With turning twenty-five, I came to love myself. I learned to not only honor my body, but pride in its capability of making life one hell of a ride. I also learned what I was capable of, meeting a group of amazingly compassionate people (they know who they are) during my stay, and am looking forward to see what a Master's in CAR and a year abroad in Malta will take me.

November 2014: Birthday cake (recipe coming soon!)

December 2014: Christmas party and a prank payback

And coming back to the States, I was embraced by family, met online friends in person, and became even closer to a group of friends CK and I are part of and lovingly call the Wingmates.

December 2014: At the Toledo Zoo with CK and our dear friend, AS

At the end of 2014, CK and I shared our second anniversary.

But I also learned very hard lessons of being an adult: it isn’t about making money; it’s about making meaning. I had to learn to live with myself, to self-soothe the growing anxiety and panic of what was going to happen after I graduated, after I left Malta, after my three months in Italy come February. I learned to stick up for myself and bring my passions forward. I learned that being an adult is not seeing the world as black and white, good and bad, gluten free and death by gluten. I learned that being an adult is making change where there is injustice, and dreaming things real.

So here I am, having almost been three months silent, with a book review to make happen (this week, I swear!) and a few recipes behind. Each year I keep making the promise that I’ll be more productive on here, and every time I wish I had the time and the energy to produce the number of posts as I had done back in 2011. But graduate school and living in Malta were more important, because I could see tangible results in my work and they were crucial to my development and future. And sure, I have had wonderful opportunities to do reviews in the past, but it feels like I’m not as connected to readers as I would like, nor do I have a focus beyond hoping people will try my recipes and let me know how it worked out. There are plenty of people blogging about healthy living already, and so the struggle of keeping things new and original can be hard sometimes.

But being me has been interesting thus far, and when I am able, I will tell you all about my plans for 2015. So for now I'm just going to wing it. I'll post when I have stories and recipes to share. But in the meantime, enjoy photos taken of me rock climbing with my good friends SC and KJ.

One Year Closer

I did it. One year of grad school over, and another to follow. I don’t like to think about it very much, simply because the idea of leaving academia in search of a career scares the heck out of me. School was my only focus for months, and as a result my work at the community center suffered, as did my overall health and social life. I wrote my final papers and proposals in a haze of fatigue and tear-filled vision, my walls finally crashing down and hard. How long have I been like this, you ask. Too long, dear friends. Too long.

The Meals with Morri front page was up on the screen of my laptop on a daily basis yet untouched, a neglected hobby you once couldn’t tear me away from. At one point I had so many recipes and photos it took, I kid you not, weeks to get them all down. It’s been over three weeks, and not one recipe was recorded, with only one meal photographed. I didn't even celebrate my site's second anniversary back in April. Something was seriously wrong. 

Mother's Day Dinner: Grilled scallops & crispy polenta salad

I don’t take the idea of depression well. It’s a phenomenon that happens to other people, whereas all I experience is a funk that won't go away. All the stress and the obligations and the things I simply wasn’t doing were purposefully replaced with over-activity and worrying. I wasn’t eating enough, sleeping enough, or being enough… and people noticed. All I wanted to do was sleep and read, a red flag telling me to slow down if I ever saw one. But I didn’t slow down. I just kept going and going and going.

I know I said I wouldn’t use the “h-word” early on in my writing, but I’m using it now. I hated it. I hated that I couldn’t do it all. I hated that people and activities I loved with every essence of my being were left in the dust while I scrambled to make everything work. The past wouldn’t stay where it was, and the future was a mixture of uncertainty and terror. Never mind the present, I said to myself, because if I work my butt off now I will have everything in place for later. That’s the thing about time, though: it’s always the present.

So with summer school starting next week, I’ve decided to change my focus. I’m not working at camp this year, sadly, but I will have the energy to get through school and also spend these months being with friends and family, starting new hobbies, and going on adventures. 

After all, Life isn’t about how much you do but how much it means to you doing it.

Why I Blog (about Souffle)

Do you ever wonder what bloggers do aside from blogging? I think about it often. I remember being blown away and instantly awed when I realized Cheryl of Harris Whole Health, a person who I know in the "real world", was also the mastermind behind Gluten Free Goodness. I also find it amazing how I am able to talk to people time zones away and learn about their cultures through the food they eat and the stories they tell. Technology is truly an amazing phenomenon these days.

In reality, bloggers do in fact have lives away from the computer screen. Even with the possibility of money earned from their website and the networking brilliance blogging provides, they go out and do non-blogging things. Some have nine to five jobs, while others are at school full time. Some are raising families, and there are others trying to make sense of their place in the world. We create an identity on the Internet and share things that matter to us. We write about things we are passionate about, and we publish things to see if anyone actually reads our stuff (for giggles mostly).

I’ve written on this blog that I am not perfect, and I do my darnedest to remind people and myself of that. I make mistakes and I can mess up royally (with food or with situations). I don’t have all the answers, and I’m still figuring out what I want to do with my life. What’s more, dear readers, is a statement I thought I would never write: Meals with Morri is not the center of my world.

This is both a joyous and rather sobering thing to say. I love writing on Meals with Morri and coming up with recipes to share with the world. I love getting emails with questions about food and requests to make something gluten free. But there are other things that rank in higher priority than blogging, such as school, work, health, family and friends. And surprisingly enough… I’m okay with that. Blogging isn’t everything, but it’s still a fun way to connect with people.

I mention this because the GFRR didn’t do anything for December (trust me, we tried), which was originally to be posted the first Wednesday in January this year. And when it looked like January (this particular challenge) would follow suit, we adapted and moved it to this week.

Today, actually.

In an effort to make an epic soufflé recipe by the original deadline, I scrambled to get it into the oven right as I was literally walking out the door to do other things. Contrary to popular belief, despite in my frantic state, the soufflé is a lot heartier than stereotypically perceived. As long as you take care to follow the steps and not breathe too loudly (I’m kidding), you will have a puffy, fluffy, delicious soufflé on your plate.

Although I call this recipe the “Pepperoni Pizza Soufflé”, it is simply a cheese soufflé with layers of pepperoni in it. I replaced the cheddar cheese with mozzarella, and added a heaping tablespoon of Italian seasoning to make the flavors pop.

(For some reason, Italy has been on my mind lately…)

Pepperoni Pizza Soufflé  (inspired by this recipe)

240 ml Whole milk
30 g Brown Rice flour
60 g Unsalted butter, plus more for greasing the baking pan
6 Large eggs, separated
175 g Mozzarella, shredded
1 tbsp. Italian seasoning
5 tbsp. (60 g) Grated Parmesan cheese
36 slices of pepperoni*
Sea salt and cracked pepper, to taste**

Separate the egg yolks from the white, and set aside.
Preheat oven to 375°F.
Pour the milk into a saucepan and warm gently over a low heat, then sift the flour into the milk and mix well.
Cook on a moderate heat until the mixture is thick and there are no lumps.
Remove from the heat and beat in the butter, followed by slowly adding the egg yolks into the batter, followed by the mozzarella and Italian seasoning. (You may need to sporadically put it over a burner on low heat to melt the cheese completely.)
Grease the deep-dish baking pan with softened butter and coat the insides with the grated Parmesan.
Whisk the egg whites in a bowl until you have firm peaks (our immersion hand blender worked beautifully).
Carefully fold the egg whites into the cheese sauce, taking care not to deflate them.
Pour in a third of the mixture into the pan followed by a single layer of 12 pepperoni slices.
Repeat this step two more times and then place in the oven to bake for 35 minutes.
Serve immediately from the oven, taking care to mind the temperature.

Makes 4 – 6 servings.

*If you are not partial to pepperoni, think of adding your favorite pizza toppings instead.
**I didn’t need to use any salt or pepper because the cheese and seasonings made the soufflé extremely flavorful.

TR was our wonderful host for the soufflé challenge, and has a wonderful recipe just in time to impress your S.O. for Valentine’s Day!

TR | No One Likes Crumbley Cookies    Chocolate Souffle   

Heather | Discovering the Extraordinary    Mini Artichoke-Spinach-Parmesan Souffles   

 Pete Bronski | No Gluten, No Problem    Amaretto Souffle

Morri | Meals with Morri    Pepperoni Pizza Souffle  

Not Quite the Caveman

My experiment with going Primal for "Good Nutrition Month" ended after three weeks. I couldn’t tell you when exactly it went awry, but I could tell you something was wrong before my birthday, and probably as early as a week into the dietary lifestyle change. All I know is I am honoring "Good Nutrition Month" by switching back to my old routine, though I still feel a little guilty not keeping it up for another week. 

When I said going Primal isn’t as difficult as you think it is, I truly meant it. For one, three weeks of no legumes, grains, no coffee, and limited fruit/sweetener intake was a challenge and an interesting way of evaluating my past and present dietary lifestyle. I was disappointed that my body reacted the way it did, as I was so excited to be part of the modern caveman experience, to positively figure out what my body needed in order to do what I wanted. I gawked at many of the people who ate this lifestyle, the majority who were “strictly” Paleo/Primal while others used a creative license (but nonetheless have a less-processed ethical-omnivore way of looking at food), and I was inspired to do the same. They were the epitome of "healthy" in my eyes, absolutely and marvelously in shape and beautiful in every way possible.

So I took out legumes and grains and incorporated raw and cultured dairy products. I went through the first week craving fruits and eating a ton of almond butter, followed by my appetite beginning to finally subside and mellow. The removal of coffee and the addition of progesterone to my hormonal therapy followed. Throughout October and part of November did I realize I was back to using food and exercise as a means of controlling my body to balance the uncontrollable situations coming at me in waves. With that came terrible IBS upset, intense intestinal distress, and shifting from one emotion to another in a matter of seconds.

I do not believe going Primal caused this imbalance; rather, I think doing too many good things at once finally caught up with me and turned sour. I do believe going from legume lover and grain glutton to “Me, Caveman. Four-leg, Dinner” overnight is not particularly smart for someone whose body stresses with immediate change. I do believe this experiment was worth it, and encourage people to try new ways of eating (safely and for the right reasons). And above all else, I do believe in honoring what my body tells me. When it says "enough", I listen. 

I loved making Primal meals, and I look forward to making them again. Perhaps two of the three main meals and all snacks throughout the day will have Primal tendencies. Perhaps four days out of the week will hold true to Mark’s Daily Apple “Primal Blueprint” movement while I enjoy huevos rancheros, overnight oats, socca, and legumes on the other three. I give what my body needs, and for the moment it needs gluten free grains and peanut butter. 

Calling All Bagels!

When I first became gluten free, I essentially focused on eating “whole grain” foods such as rice, potatoes, corn, and quinoa. I bought a block of brown rice bread to make toast, both the toaster and French kind, and swore by rice crackers to anyone who would listen. As far as I was concerned, that was all I needed.

Transitioning to the gluten free lifestyle in 2008 was the perfect time to be gluten free. Cookbooks and baking mixes and labeling were showing up everywhere and in abundance. I started to do research, buying mixes and cookbooks, and became interested in food like I never was in my BGF days. While I was rather obsessed in a less than healthy way about what I considered to be healthy food and eating, I never thought how much I would change simply because I took wheat/gluten out of my diet.

When I was finally diagnosed with hypothyroidism in April of last year, I felt it was the perfect opportunity to unveil my idea for Meals with Morri. The blog itself had been sitting dormant for almost a year, and I still had no idea what my focus what going to be (aside from the gluten free lifestyle, of course). After the diagnosis, however, I became enthralled with how to live a happier and healthier life, and for some reason it was extremely food-oriented. It took another year before I started really looking into understanding how diet and other lifestyle choices affected a person with hypothyroidism, and how I could help the world by providing recipes, storytelling, and current events (the third being a relatively new concept on this blog). Meals with Morri has been viewed by people from all over the world, and I am so humbled to see how far it has come in a year. And although I consider myself still a novice with big dreams, I will never forget where it all started.

It all started with bagels.

Bagels were the epitome of my childhood. There were nights where Mama Dazz and I couldn’t sleep and we’d have late-night bagel parties in the kitchen. When I attended Catholic school and sang in the choir, we went to Einstein’s Bagels after the one Sunday a month I was required to sing for a sermon. (I always got lox on an "everything" bagel. Best. Combination. EVER.) Whenever we went on vacation and had to drive somewhere, like Virginia Beach, New York, or North Carolina, I ordered a McDonald’s breakfast sandwich as, you guessed it, a bagel.

Bagels were my favorite baked good, and I loved it with cream cheese, jam, peanut butter, honey, butter, etc. When I became gluten free, I was not impressed with the options I had, so I did the most logical thing I could think of: I made them myself.

My 2010 Bagel success.

My “I have no idea on the fundamentals of gluten free baking so I’m going to wing it” experience with bagels were simple enough: gf baking mix + gf bagel recipe = gf bagels. But then I started playing around with flours and gums, mainly rice flour, glutinous rice flour, tapioca starch, and xanthan gum, and I liked the results much better. For some reason, though, I stopped trying to perfect bagels even before Meals with Morri was a sparkle in my eye.

Soon after, the Gluten Free Ratio Rally rekindled my desire for a delicious bagel.

What I love the most about this movement is the joint effort of showing the world that, if you have a ratio for a recipe, you can use just about anything to make it. Whatever the types of flours, liquids, sweeteners, or binders you use, having a ratio makes it possible. Measuring ingredients by weight is fundamental for this process, even for those not living the gluten free lifestyle. Cake flour does not have the same properties as whole-wheat flour, so we should not assume garbanzo bean flour is the same as buckwheat flour. True, many flours can be and are interchangeable, but having a scale makes it significantly easier to experiment with different ingredients and flour combinations. What the GFRR has done is bring a lot of passionate people from all over cyber space, many with additional dietary restrictions to consider, and turn a ratio into a recipe that can be enjoyed by many who have to work around the same allergies, intolerances, and health issues. It is a movement to show how empowering it is to embrace your so-called dietary/health “restrictions”.

If you have a ratio, i.e. a foundation for a recipe, you can make/do anything.

When the spaces for the 2012 months needed to be filled, I enthusiastically exclaimed that April would be all about bagels and that I’d love to host the process. Despite my getting sick for the majority of the month, I made many batches of bagels. After all, I was hosting. With Udi’s making a bagel that looked and acted like one (never ate one personally, but I’ve heard positive reviews), I felt there was this expectation to making The Perfect Bagel, especially since I was hosting. And despite my learning that I should keep it simple before dressing up the recipe, I went ahead and dressed it up anyway.

I had in mind to create a sweet potato bagel, but I started getting frustrated with the trials. That, and we were running out of sweet potatoes.

The first thing you must realize when making bagels is: do not use the entire yeast packet. Bruce Ezzell’s bagels called for 3 g of yeast to his 1.9:1 flour:water ratio (or 2.25:1 sponge:flour ratio if you prefer), and for some reason I was surprised how yeasty and “spongey” the dough was when I put seven times the amount of yeast in it. It tasted sour and I had to add over 100 g of additional flour to compensate.

The second trial, in addition to correcting the yeast amount, focused on changing how I used the sweet potato. For the first trial, I used it as part of the flour ratio, which probably made the dough wetter than it should have been. So I used it as the “liquid”, making it dry and having to balance that issue with additional liquid, going from too dry to too wet in seconds. Instead of putting in flour, however, I put in whole CGF rolled oats. I still wasn’t content with the bagels, but the oats did something to the flavor and the texture that reminded me of a hearty bagel.

To be honest, the sweet potato bagel was not my first bagel idea. My original idea was to make a blueberry bagel, but not in the traditional sense. With my CGF oats, both whole and powdered, my mad scientist tendencies were flaring up and I was inspired to try out my blueberry idea. So what did I do? I bought freeze-dried blueberries, powdered the dickens out of them, and incorporated that blueberry flavor (and purplish color) throughout the entire bagel.

As hostess, I stuck with Ezzell’s ratio as best as I could, though I think I would have liked the recipe better made with other binders like egg. But I followed the directions and used the ratio that was given to me, even making it vegan-friendly. I halved the recipe due to the overabundance of bagels on the kitchen counter, and it will make a week’s worth of bagels you can eat for breakfast each morning with a smear of nut butter or cream cheese.

Will I try again? Definitely. Will I compare the difference between the “traditional” bagel versus the ones made with eggs and oil? Oh, yes.

For now, I give you my recipe for this month’s GFRR, and it was such an honor to host it.

Blueberry Oat Bagels

For the sponge: to be made 4 to 12 hours before baking, but any longer will result in a very yeasty (and admittedly sour) bagel.

100 g Quinoa flour
100 g Garbanzo bean flour
50 g Flaxseed meal
250 ml Warm water
3 g Dry active yeast

Combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined.
Set aside at room temperature for at least 4 hours. (To get the blooming process going, I put the bowl on the stovetop in the back while the oven was preheated on the warm setting for an hour or so.)

To make the bagels:

100 g CGF oat flour
93 g CGF rolled oats
1 1/2 – 2 tsp. Sea salt
18 g Maple syrup
30 g Freeze-dried blueberries, powdered

Baking soda (1/2 tbsp. for every 2 liters or 1/2 gallon of water)

Preheat the oven to 400ºF.
Add the salt, maple syrup, blueberry powder, oat flour, and oats to the sponger, and attach dough hooks to your mixer and mix at low speed for a few minutes until thoroughly combined. (This can also be done by hand.)
Once the dough is mixed, remove it to your counter and cover with a cloth to let it rest for 5-10 minutes.
While the dough is resting, place a wide, fairly deep pot filled with water on the stove to heat (measure the water so you know how much baking soda to use).
Once the water comes to a simmer add the baking soda.
Divide the dough into 6 - 7 pieces, and round each piece and set aside to rest for a few more minutes, covered.
To shape take each ball of dough, flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide.
Make a hole in each using your thumb and place back on the counter, covered, to rise.
After 10 minutes flip each bagel over so the bottom is now facing up. (When this side begins to get slightly puffy and rounded it is time to boil.)
While the bagels are in their final rise bring your water to a simmer, then add the baking soda.
Drop the bagels 3 – 4 at a time into the simmering water (depending on how large your pot is).
They bagels will drop to the bottom and slowly begin to rise. (When this happens, flip the bagels, either with a spatula or flattened spoon, and let them simmer for another minute.)
Remove from the water using a skimmer or large spoon, and place them on a half-sheet pan lined with parchment paper.
Bake for 15 – 20 minutes or until golden brown.

Makes 6 – 7 bagels.

So, who else participated in this month’s GFRR? Continue on to find out!

Brooke | B & the boy    Peanut Butter & Jelly Bagels
Jenn | Jenn Cuisine     Sun-dried Tomato Parmesan Bagels
Mary Fran | FrannyCakes     Cinnamon Raisin Bagels
Adina | Gluten Free Travelette     Garlic Egg Bagels
Heather | Discovering the Extraordinary     Gluten-Free Bagels, with variations
gretchen | kumquat     Cinnamon Raisin Teff Bagels
Jean Layton | GF Doctor Recipes Gluten-Free     Sourdough Bagels
Meaghan | The Wicked Good Vegan     Vegan Gluten-Free Bagels
Meg | Gluten-Free Boulangerie     Classic Poppyseed Bagels (Vegan/Food Allergy-Safe)
*Morri (Me!) | Meals with Morri     Blueberry Oat Bagels
TR | No One Likes Crumbley Cookies     Classic Gluten-Free Bagels
Angela | Angela's Kitchen     Gluten Free Bagels with variations
Caleigh | Gluten Free[k]     Orange and Caraway Bagels
Caneel | Mama Me Gluten Free     Just Plain Bagels
Pete and Kelli | No Gluten, No Problem     Faux Pumpernickel Bagels

The Best Oven-Baked Chicken You'll Ever Make

There are days where I come up with a recipe I like and really want to share it with the world. But two situations sometimes occur: firstly, Life with a capital “L” leads me in a profusion of directions and blogging is the last thing I think about; and secondly, the most common of the two, I don’t have much of a Story behind it.

You see, I’m not partial to simply posting the recipe without a little introduction about it at least. Cooking is linked to just about everything in my life. Food is a basic need after all. We need nourishment to thrive, to survive, and to simply enjoy the process of being nourished. 

Believe me when I say recipes are plentiful in this household, hurriedly written on notepads or loose paper, jotted down in pencil or ink (and sometimes a Sharpie permanent marker). I am always changing the recipe based on the ingredients I do or do not have, removing one in place for another, adding more to reach the consistency I desire, etc. There are a few I thought I’d posted already or had lost in my attempts to organize my life, and there are many that I truly enjoyed and wished to post but didn’t have my camera at the time and thus no photos to provide.

If there aren’t any photos to post or stories to tell, a recipe will not be published. It’s that plain and simple.

“Why is that?” you wonder. Well, I’ll tell you. I’m not a computer. I’m not a cooking robot who wants to keep it formal and prim. I want to show you how my photography skills and storytelling are steadily improving. I want to open a little window for you to see what goes on in my life and inside my head. I’m a real person, one who succeeds and fails, laughs and cries, learns as she goes, and loves to share her passions with others.

In short, I want perspective… for you and for me.

I want to meet people who are like-minded (or not), who have stories of their own that are related to mine. I want you to comment, to provide constructive criticism and encouraging words to others as well as myself, and to do so lovingly and with respect. I want you share your lives and your recipes with me and those who visit this site, because what you have to say may be the most important thing for someone to hear.

If you really think about it, the Gluten Free movement is rather amazing. Actually, any form of movement, whether it’s for a kind of dietary lifestyle, an ethical standard of living, a political and/religious principle, or a love for all things Sci-Fi, there are people all over the world who you can talk to, become friends with, give and receive advice, and spread the word. This can be just as negative as it is positive; still though, the movement spreads and spreads. Gluten free eating is significantly easier to accomplish these days with pre-made CGF products, restaurants and grocery stores that cater to those with food allergies, and most certainly blogs (ahem). There are people out there who truly care about the health of their family, their community, and the world. That’s why I do the GFRR every month (at least, I try). I want to show you just how marvelous and freeing any form of “restrictions” are. 

I made grain-free popovers, people. That feat alone showed me just how far I could go with a little effort and persistence. And it doesn’t stop there. There are recipes I’ve yet to try, and many of them I know are likely harder to successfully create than others (the following being the simplest recipe anyone can do), but they are all doable. Remember, someone before you made it delicious, and someone after you will also. So keep at it and keep moving forward. You’ll get there.

As I said, this recipe is easy-peasy. But... it isn’t really a recipe. It’s a method. Actually, it’s a perfect-every-time-you-do-it method. The recipe itself is up to you. It is one we have almost once a week, just like chili is. All you need is chicken (with skin and bones, if you please), some aluminum foil, a paper towel, a rather large deep-dish pan (depending on how many you want to feed), a silicon brush (optional, but I recommend it) and a hot oven.

For those who say they burn water or look to the microwave to make food edible, I promise this is a recipe you can do. Just follow the directions, be patient, and have fun. You are going to make the best oven-baked chicken you have ever tasted.

Let’s start with the oven, shall we? Preheat to 425ºF, and be sure that the shelf is in the very center of the oven. While you wait, line the deep pan with one or two sheets of aluminum foil. Lay the chicken pieces flat on the foil. In order to get a crispy skin, dab the skin dry with the paper towel. 

At this point, you can spice it up any way that sparks your fancy. I typically do sea salt and cracked pepper, but I grew up with Old Bay (gluten free, by the way) on my oven-baked chicken and heartily recommend it. In this case, I used chili powder in addition to the former two. No oil is required or encouraged (more on that later).

  

When the oven is ready, place the dish on the center shelf and bake for at least 45 minutes until checking. At this time, a pool of chicken fat will line the bottom of the pan, and I use the drippings to coat the skin with the silicon brush for epic crispiness. By one hour it should be done, but my family is partial to the meat being removed from the bone easily with a fork, so we bake it longer (around 15 to 30 minutes).

The result is a crispy skin, moist interior, and fall-off-the-bone and melt-in-your-mouth chicken. Next time I want to mix in honey with drippings and coat the chicken.

Now, I’d love to hear from you! How do you prepare oven-baked chicken (you know, aside from that fact it was baked in the oven)? What seasonings have you tried, enjoyed, and disliked? What methods have worked to get the skin especially crispy, or the meat particularly moist and falling off the bone?

Honesty, Health, and Stew Beef Enchiladas

The beauty of the human condition is how broad personal experiences can be, especially when there is a willingness to share them with others. That is one of the reasons I started this blog in the first place; I want to share what I’ve learned and reflect the impact reading what others have experienced.

And I want to do it every time I post.

My next post: Spiraling Spirulina Oatmeal

There are two bloggers who’ve each posted an entry that really struck home for me. Shauna of Gluten-Free Girl and the Chef wrote about the dark side of blogging (titled "warm brown rice and grilled vegetable salad"), about how people choose to use the anonymity of the Internet to be cruel, and basically make themselves feel all-powerful by using hurtful words in attempt to belittle another.

No one has done this to me through my blog, but after the house fell through, one of the landlords’ kids (and once a friend of mine) sent me a message through Facebook saying how dare I disrespect my roommates and her home. Her last statement was this: “Good luck finding an apartment. I hope it takes you months.” It’s not like she was outlandishly malicious or anything, because she was angry and that’s how she felt. I responded with an “I’m sorry you feel that way…” sort of spiel and said I found a place that was just what I needed. As of now I am commuting to school from home, and as the consequence of living at home, I am slowly moving and unpacking all my things in the manner to my liking. The boyfriend is staying in the guest bedroom, and as mentioned in my last post, I am happier than I’ve been in months.

In a matter of days, however, new friends filled the void, and it just keeps getting better and better. Misery loves company, and it doesn’t like those who soar high overhead above it. Shauna embodies that tenfold. She has a life filled to the brim with joy and prosperity that some envy and possibly resent, so they nitpick the most ridiculous of things just to bring her down to their level. But she doesn’t go down, not even a centimeter; she simply flies even higher.

Yesterday, Iris of The Daily Dietribe wrote a post titled “Does She Really Have a Food Sensitivity or is it an Eating Disorder?” As I was reading, I couldn’t help but think how much it related to my experiences, particularly when people give me that “look” when I tell them I can’t eat something they made especially for me. It sucks when I go over to a house and know I can’t eat much or anything being offered, because that means I have to deny a very intimate connection that food seems to offer interpersonally. It sucks that I have to be so anal and paranoid when I go to a restaurant (if at all), sometimes even eating beforehand so my stomach won’t grumble as I watch people enjoy their orders. And yes, sometimes I do wonder if I have an eating sensitivity or if it is purely a psychological malfunction, an eating disorder that manifests discomfort every time I accidentally consume something on my “Red” list. Maybe it’s a bit of both, but all I know is I feel better not eating wheat, soy, refined sugars, artificial flavors and sweeteners, anything processed, and weird chemically things found in food I can’t pronounce.

So do I have a form of disordered eating? Maybe. Probably. I certainly used to be: excessively counting calories, limiting food intake, exercising a certain amount of calories at a time (also known as exercise bulimia), and had panic attacks when something not Morri-friendly entered in my system without my knowledge. I’m part of a cooking club at the University (Café GMU), and to make up for my inability to eat anything, even when gluten-free bread like Udi’s is being provided, I help in the kitchen and make people laugh. Do I wish I could taste the food? Of course I do. I always do. I never binged on food I restricted from my diet, but I dream about it often. Why, just last night I dreamed of pita bread rising in the oven, and the night before I dreamed of eating a muffin, a gluten-filled muffin. Sometimes in my dreams I wonder why I bother being gluten-free, and I take a bite and savor the taste with every chew until I swallow. Seconds later, I panic, and wake up wondering if I really did eat it because of the vividness of the act. It’s better than my reoccurring zombie nightmares, but still, it is always a very uncomfortable and upsetting thing to dream about.

I’m telling you this because these two amazing and strong women have been upfront and honest with what they go through, the good and the bad. As for me, the idea of being honest about the struggles behind the scenes seems, well, unnerving. I’ve talked about disordered eating and fanatically exercising before, but I didn’t talk about the things beneath the surface. I never talked about my hypothyroid condition in length, or how my bowels and digestion were delicate and fickle. And because I was afraid of people I knew thinking what I wrote to be a “too much information” sort of thing, I didn’t mention my hormones being topsy-turvy because my menstrual cycle was either obscenely light or non-existent.

Well, I’m being honest now.

Last year, from May to about February, I went nine months with only one period from that summer up to coming back to Mason from my semester in Sweden. That was before I was diagnosed with a hypothyroid, and it may have been that I was simply not eating enough for my body to believe I wasn’t starving. Regardless, I felt less of a woman, and it impacted my life more I than I realized. That’s what happened on Friday; after a four-month hiatus, Lady Red came to town. Something shifted, and immediately I realized my down-in-the-dumps attitude was because of an extended version of pre-menstrual symptoms (a better terminology for PMS), that made me fatigued, in a funk, not wanting to fix what I could fix, and wanting to hide under the covers until it was all over. Suddenly I felt connected to the world and The Way. The stress went away and those little things that affected me so negatively don’t even exist anymore. I am able to keep up with my classes and still make time for CARmunity as Director of Student Representatives and Diplomatic Affairs in S/CAR. I have the energy to go to the gym and was pleasantly surprised that I wasn’t as bad off as I thought I was. The current I fought so hard against is flowing to my pace, and I am beyond ecstatic and feel amazing. 

Stew Beef Enchilada

1.5 lbs. Lean stew beef meat, cut into manageable chunks
1 can (14.5 oz) Diced tomatoes
1 tsp. Chili powder
1 tsp. Chipotle powder
1 tsp. Paprika
1 tsp. Cumin
1 tsp. Trader Joe’s smoked sea salt (or whatever salt you have on hand)
1/4 tsp. Cracked pepper
1 tbsp. Unsweetened cocoa powder
3 tbsp. Olive oil
1 Shallot
3 Garlic cloves
8 oz Filtered water
8 oz Riesling
1 1/2 Green zucchini (medium-sized), finely grated
2 Carrots, finely grated
10 oz Ricotta
1 can (14 oz) Black beans, drained
12 Trader Joe’s Corn Tortillas
2.5 oz Pecorino Romano, finely grated

Preheat the oven to 375ºF.
With a pressure cooker or large pot, grease the bottom generously with olive oil and cook the meat on medium-high heat.
Put in the blender the tomatoes, spices, oil, shallot, garlic, and the water and blender until thoroughly pureed.
After the outside of the meat is cooked, though still raw in the middle, put half of the sauce including the Riesling in with the meat and cover the pressure cooker or pot with the lid, and cook of medium-low heat for at least half an hour.
Using a fork or a wooden spoon, tear apart the stew beef chunks into individual strands.
Grease a deep 9x9” pan and start the layering process, beginning with 4 tortillas on the bottom, then veggies, ricotta, meat, and beans, repeating once more with some of the sauce splashed throughout.
Top with the last 4 tortillas, the remaining sauce, and the Pecorino Romano.
Bake for 45 minutes to an hour until the cheese has browned and the sauce is bubbling.

Makes 6 – 8 servings.

On Family & SOS KItchen Challenge Events: PB&B Oatmeal Smoothie

Family is important. You may not see them as often as you would like. You may not agree. You may not always be related. But one thing is certain: spending time with the people you love is time well spent.

I consider myself an extremely lucky person. I have a broad spectrum in my definition of family. It not only includes my parents, my stepparents and step-siblings, my grandparents, my aunts and uncles, and my cousins, but there are people who fit those roles as extended members of my family tree. These branches consist of but not limited to next-door neighbors that I’ve known for over a decade, people I’ve met through my school career past and present, extracurricular activities, the spiritual community, and traveling. Sometimes there is a family member, like a cousin for example, who takes on the role as a sibling. Sometimes there’s an elder who takes on the role as a parent. And sometimes there is a friend who becomes something more.

But as you get older, as the people you cherish go on with their lives, months – maybe years – can pass by without seeing loved ones. And it’s not that you love them less or vice versa, but life happens. You grow up; you walk down a path you made for yourself, your dreams in tow. It is likely, but not required, that you will move away from everything that is comfortable and safe. But this is what’s so gosh darned amazing about family: even after an extended amount of time has been spent out of contact, when you come together it would be like no time was spent apart at all.

I’ve quite a Sunday ahead of me. For almost a decade, a wonderful family from Bangladesh has lived across the street from me. In the years I was considered too young to be home alone in the summertime, the family watched me until Mama Dazz came home from work. I experienced the wonders of Bangladeshi cuisine, soap operas, and culture. Over the years the family provided us with hot peppers from their garden. I’ve attended barbeques on their patio, celebrated their becoming U.S. citizens and the marriage of their eldest son. Today I’m celebrating with family for another grand occasion.

He and his wife are having a baby!

As I checked for the time and address for today’s celebration, I was horrified to learn that I was to have an RSVP sent… last week. I thought the celebration would be at their lovely house across the street as it always was. But it was at a kabob place… in Arlington. Oh dear. In panic I called him this morning, apologizing and stating that I had not RSVP’d, nor had I included Mama Dazz or my food intolerances in the mix. In his love and compassion, he told me not to worry. As being part of the family, all we had to do was show up and enjoy the company.        

Let me just say I have the coolest family in the world.

But my Sunday doesn’t stop there. Since I spend Father’s Day in North Carolina with Mama Dazz’s parents, Dad and I are celebrating it a little earlier. We are going to a concert at Wolf Trap. Guess whom we’re seeing. Go on… guess!

That’s right, The Indigo Girls!!! This fantastic duo has been part of my travels as a kid in many of my adventures. Rites of Passage was the first CD I member rocking out to, and still remains one of my all-time favorites. Rumor has it Dad and I have box seats in the pavilion.

I promise photos and hilarity for the next post. As for this post, I want to talk about a breakfast, and a new monthly challenge. In April 2010, Kim of Affairs of Living and Ricki of Diets, Desserts, and Dogs came up with the SOS (Sweet or Savory) Kitchen Challenge blog event. It’s based on the idea that, similar to the Gluten Free Ratio Rally, you can find ways to eat delicious food despite following a special diet surrounding health conditions or allergies. To quote Kim:

“The SOS Kitchen Challenge invites you to create delicious sweet or savory (or both!) dishes based on a key ingredient that we select. At the end of the month, we post a roundup on both our blogs, giving your recipe double the exposure and offering a one-stop shop for health conscious readers and cooks.”

Last month was carob. The month before that was asparagus. This month’s challenge is blueberries, and my first time taking part.

Let me tell you, it was harder than I thought it’d be. True, I’m no stranger to vegan or vegetarian cooking, and refined sugar is a strict no-no for me, but I didn’t want to make something that’s been made over and over again. I wanted to put a new twist on how this small indigo-ish berry is eaten. I didn’t want to simply add it to my oatmeal or make a smoothie. I wanted to try something different, possibly a savory recipe. I googled ‘blueberry’ and ‘savory’ and ‘vegan’, and the only thing that came up was a blueberry sauce to top pork or salmon.

As I recall, pork and salmon are not vegan foods.

Anyway, from various food blogs I learned about the oatmeal smoothie (Namastegurl and HEAB), about lacto-fermenting grains (Straight Into Bed Cakefree and Dried), and a thought occurred to me. A blueberry oatmeal smoothie. Sadly, Kim had already done an oatmeal smoothie with blueberries for February’s SOS Kitchen Challenge with stevia. But I really liked the idea, so I decided on making it with my own twist to it. And a tablespoon of peanut butter wouldn’t hurt either.

Peanut Butter & Blueberries Oatmeal Smoothie

1/2 c. Rolled oats
1 1/4 c. Filtered water
1/2 tsp. Unrefined apple cider vinegar
1/8 tsp. Sea salt
1/2 tsp. Chia seeds
1 tbsp. Flaxseed meal
1 tbsp. Peanut butter
1/2 c. Blueberries (fresh is preferred)
1/4 tsp. Cinnamon
2 pinches Nutmeg

In a medium-sized bowl, combine the rolled oats, filtered water, vinegar, salt, chia seeds, and flaxseed meal.
Cover with saran wrap and let sit overnight in the fridge (between 6 and 24 hours).

Place oat mixture and the remaining ingredients in the blender, and mix until thoroughly combined.
You can serve immediately or wait up to half and hour for ultimate thickness.

Serves 1.