Grain-Free Blueberry Scones

Scones

Numerous Breathing Room fans have requested this recipe for Grain-Free Blueberry Scones. Credit for this recipe goes to Laura Fuentes. I made these scones for my hubby last Saturday morning. They were AMAZINGLY DELICIOUS! They didn’t taste overly sweet, heavy or fatty, but light and very satisfying. We each ate 4 of them, without guilt. I will continue making these fabulous scones and encourage you to give ’em a try. They don’t take much time. You will be pleased with the outcome. High in protein and free of refined sugar, these scones make your feel better. Happy munching!

Author: Laura Fuentes, Recipe type: Breakfast & Baking, Serves: 6/7

INGREDIENTS

  • 1¾ cups blanched almond flour, sifted
  • 3 tablespoons coconut flour, sifted
  • ¼ cup honey
  • 1 egg
  • ¼ cup almond milk (any milk will work), divided
  • 3 tablespoons coconut oil, melted (butter will work too)
  • 1 teaspoon lemon zest
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup blueberries

INSTRUCTIONS

  1. Preheat the oven to 350F
  2. Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.
  3. Using your biscuit cutter as a shaper, fill it with ½-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.
  4. Brush scones with remaining 1 tablespoon almond milk.
  5. Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.

                         

Advertisements

An Interview with Kendrick Slaughter – Flight Attendant

photo-10

Background

I am originally from Louisville, KY. I moved to Atlanta, GA in 1986, prior to the Olympics. I began my career in clothing working as a National Sales Representative for a wholesale formalwear company managing accounts across the Southeast US. I held that position for nearly 15 years before starting my own business, Butlers at Your Service, for a short time prior to the economic downturn in 2008. There after, I began my current career as a Flight Attendant. I celebratated my 6 year anniversary as a Flight Attendant this past July. I am based out of John F. Kennedy International Airport in New York, where I now partly reside for work. During my time in the airline industry, I have worked as a Line Holding Flight Attendant and served nearly 4 years as a Special Assignment Flight Attendant teaching Customer Service and assisting Ground Operations.

Interview

1. What does a typical day look like for you?

A typical day begins at five o’clock in the morning to make a 6:30a report time. One enjoyable thing about being a Flight Attendant (FA) is that each day begins in a new city and each day is guaranteed to be different. I generally fly four flights each day. I love telling stories and this job provides me with enough material to go on for hours. Passengers often ask if I fly a standard route and my answer is not any longer. I used to choose specific routes, but after flying for so long, I like to mix it up.

2. What was the last thing that completely transformed you?

Serving as In-flight Supervisor or IFS for a short period provided me with a different perspective. I realized my heart is with the FA Group and my desire to work in an office isn’t that strong. Additionally, having gained experience in the union/office environment, I felt I could better help and serve my fellow Flight Attendants as a union officer.

3. What advice would you give a young person wanting to pursue your profession?

It’s not easy in the beginning, being away from your family and friends for extended periods of time. On call, or reserve, as it’s called, has its moments, but overall the FA career provides a great opportunity to see the world for any individual with a star personality.

4. If you could require the president to read one book, what would it be?

For Colored Boys Who Have Considered Suicide When The Rainbow Is Still Not Enough. It is a collection of short stories about coming of age, coming out, and arriving at one’s own self. The work is edited by Keith Boykin. I would want the president to know there are a lot of LGBT youth in this country suffering due to lack of support from family and the country as a whole.

5. How do you want to be remembered?

I simply want to be remembered as that guy who always had time to listen. Sometimes people don’t want your opinion or even an answer. They simply just want an unbiased ear.

6. What are three things that most people don’t know about you?

I enjoy cooking, gardening (floral), and when people come to visit me at my home in either NYC or Atlanta, the consisent feedback is that I’m a great tour guide.

7. If you were granted the gift to spend only one hour with a love one who has passed, how would you spend it?

I would spend that hour on a beach picnic with my mother.        

A Healthy Fall Salad: The Black Bean, Avacado Corn, Red Pepper and Red Onion Mix

photo-9

Fall is my favorite time of the year. I can hardly wait to go apple picking, smell the clean crisp air, put up autumn/fall decorations, make healthy variations of roast chicken, roast vegetables and bake apple, blueberry or peach crisp. Oh … and I also like to shop for new boots, fitted black turtleneck sweaters and pencil skirts.

But for now … I ‘m most eager to share the recipe for my newest season treat … a healthy fall salad. When you crave a nourishing meal but have little time for cooking, this is your meal. It’s hearty and oh so delicious! Enjoy!

Ingredients

2 cans of black beans

1 can of corn

1 small red onion

1 large avocado

2 medium red peppers

a handful of cilantro Lime

Red wine vinegar

Olive oil

Coarse black pepper

Sea salt

Rinse corn and black beans and pour into large bowl. Add chopped avocado, minced red onion, finely chopped red pepper and cilantro. Mix together, then add juice from the lime, 2 tbsp red wine vinegar, 2 tsp virgin olive oil and 2 pinches of coarse black pepper and seas salt. Place in fridge for an hour to allow flavors to meld. Serve w/ good artisan bread and a good dry white whine like Sauvignon Blanc.

Inspiration of the Month – Living Artfully

Image

Living artfully is about being in love with life, celebrating your unique talents, and creating soulful relationships. I’m a big believer in art and creativity and how it can transform your life.

I haven’t always lived artfully. The deceptive comfort of idleness and taking things for granted, had often held sway. Then I got a wake-up call. It wasn’t a huge alarm, but a subtle whisper from God nudging me to live with purpose and not take things for granted because tomorrow is not promised. The whisper also encouraged me to share my heart and talents to help others live artfully. This is all I needed to ‘hear’ to get back on track.

If you feel like your life is not going in the direction you would like, then stop and reassess your intentions. Dream bigger than the state you live in and you will be surprised by what happens. I hope to inspire you to create the life you imagine and nurture yourself with love.

Whatever it means to you, Live Artfully!

“The more I think, the more I feel that there is nothing more truly artistic than to love people.”

– Vincent van Gogh

An Interview with Nicole Cooper – TV Host and Private Chef

Image

Background

Nicole Cooper is the host of the TV web series,  A Taste of Nicole.  Nicole’s love of cooking was inherited from her mother at an early age. In 2001, she expanded her career in culinary arts by apprenticing in  New York City with highly trained chefs, who mentored her in classical cooking techniques.  Through hard work and determination, she became involved with the James Beard Foundation as a chef’s assistant. Nicole’s service with the James Beard Foundation provided unparalleled opportunities to work alongside  celebrity  chefs Michael Chiarello, Marcus Samuelsson and Giada DeLaurentiis, too name a few.

Prior to her career in the culinary arts, Nicole worked professionally as a performing artist in Europe and the United States.  Her performing arts credits include Grease das Musical, Jesus Christ Super Star, Porgy and Bess and Hercules. Nicole holds a BS degree  in Speech Communications and Theatre from Murray State University.

Interview

1.  Where did your passion for cooking come from?

My passion for cooking was ignited early …  when my Grandmother would cook breakfast for me and my sister.  Food nourishes my soul.  It’s my gateway to connectedness with family.

 2.  What advice would you give someone who is terrified by cooking?

One step at a time!  Do it anyway!!

3. What dinner would you prepare for the President of the United States? 

My favorite … Chicken Pot Pie with juicy shredded pulled chicken, sweet peas, pearl onions, and diced carrots with white wine and thyme.  For dessert … Bourbon Bread Pudding with a dollop of homemade whipped cream.

4. What do you hope to accomplish in your career in the next five years?

Developing and launching healthy cooking demonstration workshops in NYC public schools and further development of my pilot TV web series,  A Taste of Nicole,  with the goal of getting the series aired on the Discovery Cooking Channel.

5. What are five things no one knows about you?

Humm… Don’t laugh!  1) I love the WWF (wrestling).  2) I like fried chicken wings.  3) I love whipped cream on almost everything sweet.  4) I start celebrating Halloween at the end of  September.  5) I love the SYFY and Hallmark channels.

6. What’s the most important thing you’ve done but initially wanted to avoid?

 The Landmark Management Team Leadership Program. Very confronting.

7. What’s the most exciting thing happening for you right now?

I’m challenging myself with a personal development game called “Having it All.”  The aim is  to push beyond what I know and more often override fears that impede personal growth.

HAPPY MOTHER’S DAY

As I reflect on Mother’s Day, I would like to celebrate and pay tribute to all mothers who are alive or remembered.

Regardless of the status of our relationship with our mothers, we have a special bond with the person who conceived and bore us. Mothers ground us, provide words to live by, get us through rough patches and give us unconditional love. There are many names for this special person … mom, mother, mama. I call mine ‘mommy’.

I feel extremely blessed to have my mommy, the beautiful Jacqueline Augusta Cooper. She gives me encouragement, strength, wisdom, laughter, and most of all … love. When I speak with her on the phone, I hear the love and laughter in her voice, even when she’s tired or worried. She never stops blessing or loving me. I often wonder what I did to have God bless me with such a superlative person. I am deeply grateful.

The one talent I wished I received from my mommy is her impeccable handwriting. OMG! Her handwriting is out-of-this-world. She possesses the penmanship of Jane Eyre! Beautiful handwriting is an art and a gift. Either you have it or you don’t. Her gorgeous writing inspires me to keep everyone of her letters, cards, and recipes in a very special place.

Well, enough about my beautiful mommy. I encourage you to read the “I remember mom…” section of this BLOG.  Get comfortable, put on your favorite music, pour a glass of wine and sink into more wonderful Mother stories from my friends, Shane Morton and Julia Maddox.

Healthy Brown Baggie Airplane Meals

Flight Hunger Buster

Have you ever rushed out of the house to the airport and forgotten to eat a big breakfast or lunch, hoping the airline will serve something to satiate the hunger pungs until your destination is reached?  If the answer is yes, you’re not alone. I usually eat before flights, but there are times when my flights have been delayed for an hour or more, or the flights (and connections!) have taken much longer than expected.

After several repeated instances of the aforementioned and landing at my destination cranky and starving, I decided to take control of the situation. I resolved to make my own healthy brown bag airplane meals. Believe me, this ‘choice’ is a much better way to travel, it keeps the blood sugar stable, hunger pains at bay, and ensures a much nicer disposition upon arrival.

I’ve created some delicious, highly nutritious and easy-to-carry-on-the-plane meals that keep you looking and feeling great. Next time you travel via air, try the Flight Hunger Buster (see below). It could be the one important precaution that ensures a GREAT journey.

Tip: Purchase medium to large size lunch bags and lunch zip lock bags. Also, invest in some small to medium size sturdy Tupperware containers. Costco carries sets of Tupperware at very reasonable prices.

Flight Hunger Buster (Vegetarians may substitute vegetables for chicken)

Note: All ingredients should be fresh.

Tomato, Basil and Red onion Roasted Chicken Sandwich (with virgin olive oil)

Homemade Nut Medley with dark chocolate chips (raw almonds, walnuts and pecans)

1 seasonal fruit sliced (peaches or apples) with ¾ cup almond butter

1 energy vitamin packet (to mix in the water you receive on board)

Sandwich

Use whole grain sturdy bread that can hold a lot. Drizzle virgin olive oil on bread.  To save time, purchase a rotisserie chicken and put a generous amount of the chicken on the bread. Add 2 slices of air loom tomatoes, 4 basil leaves, a few slices red onion, salt and pepper (to liking).  Cut in half. Wrap each half sandwich in wax paper and place in a zip lock sandwich baggie.

Nut Medley

Mix 7 pieces each of pecans, walnuts and almonds with ¼ cup of dark chocolate chips (milk or white chocolate if you prefer). Place in baggie.

Fruit

Slice fruit in long wedges. Put ¼ cup of Almond butter (as condiment) in a small Tupperware container

Fireweed: Guidepost to the Alaskan Summer

Here’s a picture of the beautiful Alaskan Fireweed plant. The plant is ubiquitous across Alaska’s more temperate regions during the summer months. The Fireweed is aptly named for its eye-catching bloom and tall stalk.

During the summer, fireweed begins to bloom. When the blooming is completed, Alaskans know that ‘termination dusting’ (the first new snow on mountain tops) and winter is about six weeks away.

Driving to the Highest Mountain in North America

A view of the tallest mountain in North America (Denali) taken from the George Parks Highway in Alaska.

Scenic driving in Alaska is breathtaking. Below is a wonderful description of the Alaskan driving experience from the folks at Alaska.org.

“Alaska’s highways are thin ribbons of civilization winding through wilderness, often connecting towns only after traversing hundreds of miles. The drive is never tiring. Your companion on the journey is the Alaskan landscape: views of soaring mountains, magnificent glaciers and waterways abound.”