My new weakness: Sourdough English Muffins

yum!

English Muffins. Who does not love them? My sister-in-law brought me her sourdough starter when she visited over Easter weekend. I shared my first week with a friend, was pooped the second weekend after my 1/2 marathon so threw some starter out, but this weekend, I baked!

She left me with a recipe to make English Muffins. The photo to the left is what they looked like after done. Who knew that making English Muffins were so easy? Especially if you have a sourdough starter growing in your refrigerator.

We do not eat a ton of bread. We would love to, but it is not what keeps our energy going. We stick more to fruit, vegetables, and proteins, but sometimes you just want fresh-baked goods. Over the weekend, I made these yummy English Muffins. Essentially you prep the starter to raise over night. It takes only a few minutes to prepare it. Let it rise. You can let it rise up to 24 hours. Many of the bread recipes that I follow you have to let it rise for a specific number of hours, so it is great that this recipe has flexibility. An opened ended recipe means you have more flexibility to live your life, and still have bread. Once you are ready to finish the English Muffins, it will only take a little less than 30 minutes to finish. Add a few ingredients, form into the muffins and cook on the stove. Finished. Use, or freeze for the future!

I am also exploring using the starter for other bread recipes. Next week I might make pizza dough!

Erin’s Sourdough English Muffins (recipe from my sister-in-law)

1/2 cup sourdough starter (thick or thin)
1 cup liquid (water*, milk, fermented dairy, coconut milk…)
2 cups flour (your choice)
add-ins like seeds, dried fruit, or chopped nuts… (optional)

Next day:

1 tablespoon raw honey (or any other sweetener)
3/4 to 1 teaspoon sea salt of choice
1 teaspoon baking soda

*Note: The English muffins will turn out if you use water instead of full fat or fermented dairy and if you add more flour initially for easier kneading. However, the results will not be as soft on the outside or as tender on the inside once you’ve finished the cooking.

Place 1/2 cup sourdough starter (thick or thin) into a medium size bowl. Pour onto that the 1 cup of liquid. This is the first place where the recipe is very flexible. Your liquid could be water, milk, any fermented dairy, coconut milk. Stir to combine starter and liquid. If your sourdough starter is very stiff, you might need an extra 1/4 cup of liquid.

Once combined, add 2 cups of flour to the mixture. Use any combination of flours, white wheat, whole wheat, and rye. Stir well to combine. Cover and let your dough sit overnight, even up to 24 hours. In the morning, you will be able to tell that your sourdough has been at work.

On top of your soaked dough, sprinkle 3/4 teaspoon salt (I use 1 teaspoon celtic sea salt), 1 teaspoon baking soda, and 1 tablespoon honey. Use a wooden spoon to push/cut/stir in your newly added ingredients. Don’t worry about incorporating it perfectly; you will be kneading it in just a moment.

Pour about 1 tablespoon of olive oil onto your counter and spread it around with your hand and then rub your hands together. Dump out your dough onto the oiled spot and knead the dough for 2 to 3 minutes. The purpose of this kneading is to incorporate the honey, baking soda, and salt. After this, take a pizza cutter and separate dough into 8 equal portions. Dust your hands with flour before you shape each muffin.

With dusted hands, pick up a portion and gently shape it into your muffin, usually about 1 finger thick and maybe 2-1/2 inches wide. Place your muffins on a lightly floured or cornmealed (greased might work if you want to stay away from newly added flour) sheet of wax paper or parchment paper. Cover with a dish towel and let rest while preheating griddle or skillet.

About 5 minutes before you want to griddle/skillet your muffins, set the heat to mediumish. You do not want the muffins to brown too quickly because the insides need a chance to cook. Carefully transfer the muffins onto your heat source. Cook the muffins for about five minutes on each side. You can take a little peek every now and again to make sure the bottoms are not getting too brown. When it is time to flip, do this carefully. Your muffins will plump up beautifully, and you do not want to deflate them by being too rough. Cook for the second five minutes. Now, if you find that the outside edge of your muffin is not as done as you like, feel free to pop these into a 350 degree oven for 5-10 minutes.

Enjoy!

My first half marathon

Posted by random olio

At the 9th mile

Yesterday I ran my first half marathon! I cannot believe I am actually saying this, but I enjoyed it. I was a bit emotional at the start line because my stomach was not agreeing with me. I was worried about that, as I do not usually run so early in the morning, but once I got started I was fine. There was a slight drizzle, and a cold 42 degrees, but as the minutes passed, the rain chilled out. I was definitely grateful for my Nike running jacket, to keep the moisture away and keep me warm.

stopped train…

The strange part about the race? Trains. Yes, trains. About 1/4 of the way through the race, all runners were stopped. We had to wait at least 10 minutes to wait for a cargo train that was STOPPED on the tracks. You know what it is like when you are in a car waiting at the train tracks for a train to move, then when it does it starts going slowly. Except it was freezing, drizzling, and we had just started our race. It was a bit unbelievable.

After passing the Finish Line. #pooped

They have yet to post the times of the race. They said they would fix our times due to the train that stopped the race, so it is taking them longer. The clock said 2:02 when I crossed the Finish Line, so I believe my time was just over 1 hour and 50 minutes with the adjusted train time.

What would I do differently next time? Set up a play list so I would not have to scroll through Spotify on my iPhone while running.

#whatraceisnext?

I am a food bore.

Posted by random olio

I am a food bore. Yes, I said it. I eat mostly the same thing every day. You have probably heard me mention that a few times. I think my colleagues might think I am strange. I have the same salad every day. The same (well one of two different smoothies) each morning. It works for me. The only place I have any variety is dinner.

Someone mentioned to me the other day about the drama of food indecision. It was an A-HA moment for me. That is why I have a boring food regimen. I would rather have a scheduled food day then be indecisive. There are so many other things I do not have control over during the day, that not having to think about what food I am going to have for breakfast or lunch makes things easier. Do you ever struggle with that? Often, when I did not plan out my breakfast and lunch, it meant I just ate a lot of crap in between. I would be so busy I would forget to eat lunch and then later eat most of a bag of chips.

Recently Chris and I did a detox, where we took out all the junk we had become so used to eating from the holidays. The mochas, chips, desserts, larger sized meals, etc. We decided to wait until after the Super Bowl, because who wants to watch the Super Bowl, and know you are not allowed to eat anything in the commercials (even if you never would want it in the first place). It is the fourth time we have done this specific detox, and each time it is easier and easier to do. It reminds me of how often we put so much power into the food we eat. When we remove all the crap from our diet and eat more fruits and vegetables, we begin to not want all the junk. Each time I have done this detox, I have ended it craving fruits and vegetables, and yes there is usually some junk food I still want too. Yes, I confess, that junk for me would be chips.

Are you a food bore, or do you bring sass and flair to your meals each day?

Fight for it. Bring it.

Posted by random olio

Over the weekend I was penciling in my calendar a friend’s art show coming up in June. I decided to check out the website of the gallery where her show will be held and found this show. What a clever idea, be sure to click the show link for a full image. I have included a bit of the text here as it is hard to read on the left side of the photo:

WHAT DO YOU FIGHT FOR? Whether it’s in a cage, for the rights of others, or just for her attention, we are all fighting for something

I fight for _______

It made me think about and ponder what I fight for. What does it mean to fight for something? Do the people or things you fight for have levels or degrees to how much effort you give? Do some people receive the tall or grande effort while others might get the venti or Big Gulp? If there are ranges, then are you really fighting for those that only receive the grande effort? This is the list that came to me:

I fight for: my husband, my family and friends, women’s rights, literacy, children to eat healthy and be active on a daily basis, integrity, an hour a day to run (= sanity), fairness, equality…the list goes on.

However, I am not sure my list should go on. If I were being honest with myself, my husband would receive the infinite beverage size of my energy. Mess with my husband and you have to deal with me. Yes, he can completely take care of himself, and does not need me to get involved, but that does not mean that my competitive, fighting self will not lose all control against someone who tries to mess with my better half. So does that mean I do not think that childhood obesity is not worth fighting for? No. It is about the effort I give out. I would go to combat to fight for my husband, and while I am passionate about childhood obesity, it is not the same level of fight that I would have for Chris.

Have you thought about which things in your life you want to fight for? When the opportunity presents itself, do you really fight for them?

Naked Juice + Pound of Fruit = Fed Family

Posted by random olio

I grew up hating vegetables. It was not until at least the age of 25 when I started to eat them, and now I crave them. For the most part eating vegetables in my youth sucked. They were either frozen or canned, and many times microwaved or overcooked. All around gross. Now I am passionate about promoting vegetables. When I hear that parents have a hard getting their kids to eat their veggies, I think two things. That will change as they get older, and there are now creative ways they can get their kids to eat amazing green, leafy veggies.

Whenever I travel and have little to no access to vegetables, I defer to bottled green juices. There are many brands I have tried, but my favorites are Odwalla, Naked, and a few local brands. When I found out about Naked Juices campaign to help families receive fresh produce I thought – brilliant! Naked Juice states that there is an entire pound of fruit in every bottle of Naked Juice. Their green juice version has veggies too.

They have teamed up with Wholesome Wave, a non-profit that helps provide underserved communities with local produce. You can download a coupon from the Naked Juice website, that gives you $1 off any 15.2 ounce of Naked Juice. For every coupon downloaded from their website, they will donated one pound of produce to families in need. It is definitely a clever marketing campaign. It means more Naked Juice customers, which means more knowledge about their brand. It allows their consumer to be their customer evangelists, and families receive fresh produce. A win-win situation.

You can find out more details by going to the “Good Deeds” page on their website. You will want to be sure to watch the slide show. Naked Juice has started their campaign by donating 50,000 pounds of fruits and veggies.

If you crave kale, spinach, banana, and other nutrient rich foods, download a coupon, pick up a bottle of Naked Juice, and know you have helped to provide necessary foods for a family.

#winwin