Archive for the ‘Training and Nutrition’ Category

Gluten free Meyer lemon bars!

Friday, January 27th, 2012

Last week I posted about how great my gluten-free lemon bars are/were and I promised to post the recipe once I did not feel like total, and complete $hit.  Lesson learned, Frosting flavored vodka, although delicious, is not best mixed with cheap (oh so cheap) champagne.  Followed up by absinthe… and some other things that do not even need to be mentioned.

What’s with the anxiety that comes along with hangovers when you are in your mid/late 20′s?  Can anyone explain that?

Regardless, here is the recipe for the Meyer Lemon bars :)

Gluten Free Meyer Lemon Bars:

-1/2 cups all-purpose GLUTEN FREE flour

-1/2 cup powdered sugar

-3/4 cup butter, room temp, cut into cubes

-4 eggs

- 1 1/2 cups sugar

-1/2 cup Meyer lemon juice

-1 T plus 1 tsp. gluten-free all-purpose

-1 T lemon peel

-Powdered sugar for dusting

Preheat your oven to 35o degrees. 

In a food processor combine the flour, powdered sugar and butter together until it looks like wet sand.  Press this into a 9 x 13 non-stick baking sheet and bake for 15-20 minutes or until brown.  I like to rotate the crust half way through to ensure even cooking but do whatever you wish…I don’t care.  But don’t complain if it isn’t evenly cooked… that’s all I am saying. 

While the crust is baking, in the same food processor, combine the rest of the ingredients.  Mix until smooth and yummy (yes, that is a technical term).  Once the crust is done, pour over the filling mixture.  It is important to pour the filling mixture into the crust while it is still hot/warm.  Bake for another 20 minutes or until brown and set in the middle.  

Allow to cook completely and cut into however many number of bars your want.  If you are unsure, cut them into 24 bars.  Sift powdered sugar over for dusting/decoration/beautification.  

Eat all of them!  

After all of my anxiety and self loathing subsided, I joined the normal living human race and (once again) decided that that much drinking is not a good idea… for me.  My body likes to be healthy and I guess I need to respect that.  Because let’s be honest, I am really no fun when my anxiety is that fucked up.

When I wake up in the morning, I check my iPhone.  iPhones are like crack and I am insanely addicted.  My boyfriend says that I am on my phone way more than he is on his (no iPhone there) but I seriously doubt it.  See below picture…. and if you follow me on Instagram (Do it), you have already seen this.. so I am sorry.

Regardless, I get feeds from blogs on recipes and it gets me thinking from the beginning just how great some cooking would be.  I think about food ALL the time… so it’s totally natural for me to look at recipes at 8:00am before I have even opened my eyes completely.

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

The Resurrection

Friday, January 13th, 2012

This blog started because I was wondering. In life, love, work, everything… I found myself, cooking awesome food on a camp stove inside a van. This van was my home for periods of time while climbing with my ex boyfriend. To this day, he is the voice inside my head when I climb… he is what pushes me harder, and what makes me want to climb harder than “the boys”.

Cooking has always been some what easy for me. I love doing it, and it just makes sense for me. When I started cooking meals on this stove, located inside a van, that was located in a desert in NV, I never thought it was anything special. My dad informed me otherwise, and it’s because of him that I even started this blog. He, by the way, is the one who named me, The Climbing Chef.

Before I was a preschool teacher in San Francisco, who during breaks (or whenever) would fly out to see her (then) boyfriend at wherever he was climbing. He, the ex, was an amazing architect who decided to take a break and live out of a van, tour the country and climb like an ape. I still admire him for doing this, even if things between us didn’t end up with a “Happily Ever After” attached it this story. But… like I was saying… before all of this…. I worked for UCSF on their rock climbing wall. I had climbed before but never outside… I was 100% a gym rat. A leisurely, gym rat at that. I liked to climb but it had not taken over my life…. yet.

One fateful afternoon, I met an amazing woman who invited me to join her and her friends on my first outdoor climbing experience. Going out of my comfort zone, I accepted and have been hooked to the same group of climbing friends ever since. Some more than others, I have remained close to but I credit them for most, if not all, of my climbing knowledge and passion.

If we fast forward this story to April 2011, you would have found me in Red Rock Canyon, NV for my third climbing trip there. The previous two times before that, was with my ex and was when I spent time “living” in his van. This trip was amazing and I finally felt like I was thriving within my climbing. That trip, I was able to climb an 11.a and an 11.b… neither of them I climbed clean, but I was still capable of those problems. IT WAS AMAZING!

Sadly, right after that (literally on that trip), I started getting sick. Really sick. Thank goodness for one of my best friends, who was able to get me out of the canyon and into a hotel room, because I would not have been able to do it alone.

My climbing pretty much ended for the season right then and there. I was able to do a few more day trips here and there, and an occasional gym climb… but I was really hurting at that point. Come end of May and I wasn’t able to climb at all…

That means that I was without my drug of choice, climbing, for almost 8 months. My heart was broken.

Finally, it was time for what I am calling: The Resurrection

Last weekend I headed up to Grizzley Dome and tried my hardest to climb something…. anything. I had no idea how much strength I had lost and mainly, how much of my “mental” was still there. The goal? To climb laps on whatever I could do.

Soooo, the day started when we reached the rocks at just before 10:00am. I figured it was a good sign that I was giddy and not just nervous. We unloaded the car, racked up, and my friend took off to lead a pretty decent 5.8 sport route. This route has always been weird for me… there is this one move that even back before April, stumped me. Regardless, she lead it like a pro and I lowered her.

My turn…

The first run at it was hard. Not physically but mentally. To be honest, I haven’t lost too much strength. Sure, I have lost some but not a lot… mainly in my feet and ankles. They started getting tired a lot quicker and my stamina wasn’t there. But, like I said, it was mostly my head… I felt like a total newbie! After the first run, I took a quick break, had a snack and did it again…

And again….

Then I hopped on a 5.7 and cruised up it like a pro. Yea yea yea, it’s a 5.7, I know… but at least it is something :-)

Thankfully, I can say that this Climbing Chef is back in action! For as long as I can, I will not take any climbing trips, adventures, climbs and/or experiences for granted. I’d much rather be climbing something “easy” than not climbing at all.

To top it all off, these Goo Balls (thanks Rach for the name change) have been a huge hit. All of my friends and loved ones can’t stop eating them. Thanks Evan :-)

Goo Balls:

(original recipe here.. not mine at all… but I love them)

Ingredients(Makes about 18 balls):

1 1/2 cups pitted dates

1/2 cup raisins

1/2 cup creamy peanut butter

3 T chia seeds

In a food processor, combine the dates and raisins until they make a dough like ball. Once this happens, add in the peanut butter and chia seeds. Continue mixing until completely combined. Take out of the food processor and finish mixing by hand. Finally (yea, like it’s been forever… it takes all of 5 minutes… jez), pinch off small amounts of the mixture and roll into balls. I like mine the size of large gum balls or small golf balls but make them how you wish. Also, I doubled the recipe because I knew I would LOVE them. I suggest doing the same!

These have been saving my butt at work since I made them, because I can eat them quickly and they give me a lot of energy. They also rock for climbing!

Haha, get it?! Rock…

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

Acute Injuries: The Most Effective Treatments To Get You Back Training ASAP

Wednesday, January 11th, 2012

“Let Like Be Cured With Like.” ~”Law Of Similars”

The biggest dilemma of living in an outdoor recreation mecca, such as Bend, OR. is what activity to do on any given day. Bend is known as the “birthplace” of modern American sport climbing. ”Smith Rock State Park” is the incubator that allowed a new era of climbing to emerge in the early 80s. In addition, Bend is rated in the top 5 for its trail systems in the U.S. Mountain biking and trail running are a favorite pastime of the town’s inhabitants.

In the winter months, options abound here. Over coffee, a “Bend-ite” may have a ”U.S. Forest Service” trail map on the table, the ”Mt. Bachelor” weather hotline on hold, & be looking at the ”Smith Rock” web cam all at the same time.

As the excited outdoor lover puts on his/her clothes (with many layers, of course!), you may notice in the driveway a car already packed to the gills: mountain bike on the back, kayak & snowboard on top, dog, climbing gear and trail-running shoes already loaded up inside.

The nationally acclaimed TV show ”Portlandia” claims that “Portland, OR. is the place where young people go to retire.” I would venture to say that Bend is the place where everyone goes to retire. It’s that good. :)

With all of the myriad possibilities for play surrounding the “Bend-ite,” a few bumps and bruises are inevitable. My dear friend, and climbing pal, head of the local ”Search & Rescue” rock climbing dept., Randy Columbell, says it best: “If You’re Not Flying, You’re Not Trying.” This is in reference to taking a few falls, while pushing your limits with climbing. Falling is part of climbing. It WILL happen. No two ways about it. Same goes for mountain biking, snow sports, kayaking, etc. It’s all part of the process of improving at any given sport.

With that being said, there are things you can do to help mitigate the pain of an acute injury, and get you back out playing again ASAP.

I admit it. I’m not a very good patient. A bit hypocritical, I realize, considering I treat patients, day in and day out. Put me on the couch for more than 24 hrs., and its not pretty. I crave the outdoors, like a fish to water, and if I don’t get my “outdoor fix,” I do go a ‘lil bonkers. This is why I’m vested in figuring out the best (and quickest) possible way (with the least side effects) to heal an injury. I’m just like you. I don’t like being injured, and thank God (knock on wood) it doesn’t happen to me often.

Our culture, and western medicine, is obsessed with ice for acute injury recovery. The latest in sports medicine news says that this obsession has little science behind it. See the following ”NY Times” article: http://well.blogs.nytimes.com/2012/01/04/why-ice-may-be-bad-for-sore-muscles/

The content in the NYT article echoes what ancient medicine has stated all along. Ice is not necessarily the answer. What does ice do? Ice numbs the pain. This is a fact. Can that be helpful in some situations? Certainly, to ease the injured for a short period of time. However, it is not the “cure all” for acute injuries that its been made out to be. This goes for both joints and muscles. Nor is it very helpful for anything other than the initial 15 mins. of pain, according to Chinese medicine.

If ice isn’t the answer for acute pain, then what is? It may surprise you. “The Law of Similars” gives us the answer: “Treat Like With Like.” This is the basis for homeopathic medicine (where vaccinations originally came from: give the disease to prevent/treat the disease). In addition, the origins of Ayurvedic and Chinese medicine echo the same wisdom. Spagyrical homeopathy is a forte of Ayurvedic medicine, and originally came out of Egypt. It traveled east, eventually reaching India, where it became honed to an art. “The Law of Similars” can also be seen in the most ancient of martial arts sparring formulas.

Chinese medicine could really be considered the world’s first system of sports medicine. Crafted for centuries, by monk-warriors of the Shaolin sect, who focused on acupuncture protocols and herbal remedies for weapon injuries to sparring wounds. Their formulas for broken bones, tendon sprain/strains, and all manners of muscle injuries are unparalleled. We think this is “new age” medicine? Quite to the contrary. It’s thousands of years old. In comparison, western medicine has been around for the blink of an eye.

In no way, shape or form, am I saying western medicine isn’t a vital, necessary part of medical treatment. In the way of emergency situations, it’s a gift. Would I go to the ER if I had a broken bone? Absolutely. Would I add in other protocols that have been shown to speed recovery by up to 65% (such as acupuncture and moxabustion). There’s no question about it. If you have need, by all means go to the ER. But there are things you can do to get yourself back to playing, competing and training that compliment what western medicine does, more speedily.

If you’re not in need of an ER, then there are things you can do at home that will greatly aid recovery. People have asked me how I’ve recovered from climbing and mountain biking injuries so quickly. I will share with you “tricks of the trade” that you can implement in your recovery of acute injuries. Let’s explore these…

ACUPUNCTURE: It goes without saying that acupuncture has substantial research behind it. We know it works. “The mechanism of action is unknown,” however, which is just really an academic way of saying we have no idea how it works yet. We just know that it does. Look up acupuncture research on ”PubMed” or the ”National Institute of Health” websites and you’ll find exhaustive research to back it.

To receive acupuncture 1-3x per week after an acute injury is ideal. It will not only reduce inflammation quickly, but it will strengthen and heal surrounding nerve tissue and fascia. Add electro-stim. to the needles and you will see remarkable healing. Find a licensed acupuncturist in your area, who specializes in sports injuries. They will augment your recovery process, and you’ll be back to training in no time.

Performing electro.-stim. acupuncture on my swollen ankle, post first lead fall (I flipped upside down, then “cheese grated” all the way down an arete!). This acupuncture treatment was performed 4 hrs. after the fall (notice how swollen the ankle is). The next day I ran the 10k “Xterra Trail Race” with ZERO pain. :)

HERBAL MEDICINE RX.: 75% of the world uses herbal medicine to treat ailments. This is a big number. Ancient peoples observed what animals ate, chewed on, etc. after being wounded in the wild. They then adapted these plants into medicine tinctures, powders, poultices and the like for human use. Some societies even honed this practice to a science, such as the forefathers of medicine in Tibet, Egypt, Greece, China and India. In addition, indigenous peoples the world over came up with their own ways of applying plant medicine. There are many Rx.’s for acute injuries. I have somewhat of an obsession with Shaolin remedies. I have a passion for ancient medical texts, and find the Shaolin sect of monks to be unparalleled in their wisdom of treating acute pain and injuries. Please see your local acupuncturist, or naturopathic physician, for an injury herbal Rx. My athlete patients are amazed at how fast their injuries heal. Their referrals and testimonies are what has built my practice.

Chinese herbs being made into tinctures :)

Chinese herbal Rx.’s

MOXABUSTION: If I was on a desert island, and could have one thing in my “First Aid” kit for all manners of acute injuries, it would be moxabustion. Moxabustion is my “ice,” and is absolutely dynamite for reducing inflammation quickly. Here is where the “Law of Similars” can be seen in Chinese medicine. We treat heat (inflammation) with heat (moxabustion). In a way, you can almost think of the heat from the moxabustion “canceling” out the heat of the inflammation. Its the best way I can explain its effects, and why it works so quickly. Known as “plant aspirin,” it’s an athlete’s best friend. I carry it in my climbing bag. I carry it in my gym bag. I’ve had the opportunity to perform moxa on patients in emergency situations, and it’s amazing. You will watch the inflammation reduce in front of your eyes. There are many ways to apply moxa. You should obtain it from your local acupuncturist or naturopathic physician. Look up the research on moxabustion. The statistics are exciting. Its said to be the “Queen herb of moving Qi & Blood.” Whenever you hear the term “blood mover” in Chinese medicine, think “inflammation reducer.” Moxabustion is my “secret weapon.”

Moxabustion being applied via a moxa stick. “Like Treats Like” (heat treats heat/inflammation)

Moxabustion being applied via “Warm Needle Technique” (amazing for acute injuries!)

Moxa cones, being placed over area of injury, for quick reduction of inflammation

POULTICES/COMPRESSES: Herbs have been placed topically over areas of pain and inflammation for centuries. The method still works to this day. There are many ways of doing this. When I was camping once, I found an herb in the wild, that I knew could help a large cut I had. The cut kept bleeding like a war wound. The cut itself wasn’t that large, but it wouldn’t stop bleeding. I had some gauze in my emergency “First Aid” kit in my backpack. I smashed the plant, until the vital juices began oozing out of the leaves, stem and bark. I then proceeded to place the plant matter in between two pieces of gauze. I had surgical tape in my “First Aid” kit also. I taped this poultice (the plant matter smashed in between the two pieces of gauze) onto my leg. The bleeding stopped within five minutes. :)

Mountain Biking at “Phil’s Trail,” Bend, OR.

This girl loves her bike, dirt and trails! A few bruises and bumps are to be expected… :)

LINIMENTS: Liniments are liquid extracts of herbs that move Qi & Blood swiftly and effectively. Again, created by the Shaolin monks over centuries, there are as many liniment formulas as there are injuries. There are liniments for bruising, arthritis, sprains, strains, tears and breaks. Consult with your local acupuncturist as to what liniment is appropriate for your injury. Like the moxa, these have a home in both my climbing and gym bags. :)

HOMEOPATHY: Homeopathy is not only a science, but an art. There are few more gifted homeopaths in the Pacific N.W. than Dr. Mitchell Bebel Stargrove, N.D., L.Ac. He is located in Portland, OR. I’ve always felt so grateful to have been his T.A. for several years. He’s as knowledgeable about the history of homeopathy as he is its application. There are simple home remedies that you can apply, in the way of homeopathy, for an acute, non-emergency injury. Arnica is the most well-respected and well known for bruising and trauma to tissues. You may find it in health foods stores in a variety of applications from creams, to lotions to homeopathic “pellets.” My advice, when there is acute bruising and trauma to tissues is to do both topical and internal applications. Another swift-acting homeopathic remedy is ”Traumeel.” Some naturopaths offer ”Traumeel” injections to areas of acute swelling and inflammation. It works like a charm. Arnica and “Traumeel” are both good things to have in your backpack, gym bag, etc.

There are many applications of “Traumeel.”

Arnica montana, also commonly known as “leopard’s bane, wolf’s bane, mountain tobacco and mountain arnica.”

St. John’s Wort, Hypericum Perforatum, is known in western herbalism as a treatment for depression. In homeopathy it is known for acute injuries, particularly those ”injuries to nerves, especially of fingers, toes and nails. Crushed fingers, especially tips. Excessive painfulness is a guiding symptom to its use. Prevents lockjaw. Punctured wounds. Relieves pain after operations.” See a licensed naturopathic physician for homeopathy care and dosage.

For those that love to “play hard” like me, there are many side-effect free options to support your recovery. Whatever your given sport is, it’s not a bad idea to implement some of the above recovery suggestions. It’s also a good idea to have a natural “First Aid” kit, with some of the above liniments, homeopathics, creams, etc. inside.

The joy of sport is to find your “edge,” while taking care of yourself and being smart about it. After all, they say that “Life Begins At The Edge Of Your Comfort Zone.” I think this is so true, but it doesn’t hurt to have safety equipment on and some remedies in your “toolbox” along the way. After all, the better you take care of yourself the more time you’ll have to play… :)

My first 10a trad. lead attempt on the route, “Black Angel,” at “Meadow Camp,” Bend, OR., 2011

“Exchanging blows generously, which is not uncommon in some other martial arts, is unthinkable in Shaolin philosophy, because a Shaolin disciple always assumes that an opponent is competent and able to inflict damage with just one blow.” ~WONG KIEW KIT, “Art of Shaolin Kung Fu”

Almine Barton is a licensed acupuncturist and certified personal trainer. She runs 2 sports medicine clinics in Bend, OR., and Portland, OR.  She works closely with climbers, olympians, and competing “CrossFit” athletes in her practice, and enjoys seeing her patients achieve their fitness and wellness goals. She and her husband Stanford, a certified “CrossFit” coach, live near “Smith Rock,” and enjoy the immense climbing opportunities that Central OR. has to offer. She is an avid sport and trad climber, “CrossFitter,” mtn. biker, trail-runner and Adventure Racer. She has two Malamutes named Tallon and Anok, who keep her running trails all winter long. Learn more about Almine at her new website http://www.alminewellness.com/ at her “day job” http://www.bendwellnessdoctor.com and on her blog at www.alminewellness.blogspot.com

The gift of homemade peppermint marshmallows

Tuesday, December 13th, 2011

For me to state that it is the “season” would be kind of stupid because we all know that the holiday season is upon us.  I must admit that I am not the most “cheery” or “warm” in regards to the holidays.  Don’t get me wrong, I love having time to spend with the family and an excuse to make a lot of food that I normally would not be making.  But… I find the entire show of consumerism kind of sickening.  Especially since a lot of people are hurting economically this year and we should be focusing on the more important things in life… instead of that sweater that you MUST have.

… sorry… I am kind of a Grinch…

What do I enjoy about this blessed season?  I love peppermint flavored everything, decorating the christmas tree, cooking with my mom, drinking snugglers, staying cozy in bed when it’s cold outside, Meet Me in St. Louis and spending very missed time with my friends and family.

Misletoe does not hurt either :)

We survived the week of craziness at work and managed to end the work day on Saturday relatively early.  Not too shabby!  Since I only had Sunday off, I spent it by sleeping in, studying for finals and finally making homemade peppermint marshmallows for my co-workers.

Tell you the truth, I don’t even like marshmallows that much but thought they would be a good addition to a snuggler and I had never made them before.  I now have to say that I LOVE homemade marshmallows!!!!! They are 100x better than store-bought ones and you can make them any flavor that you are craving.  My next batch may just have to be toasted coconut… or french vanilla… who knows?

I adapted the recipe from this one and doubled the recipe so that I could have enough for everyone at work.  Warning: This barely fits in your KitchenAid as a double batch… but it does, just be warned that it’s close.

“Grinchy” Homemade Peppermint Marshmallows:

3 packages unflavored gelatin

1 cups cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup (or glucose)

1 teaspoon kosher salt

4 1/2 tsp. peppermints extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

6-8 smashed candy canes

Nonstick spray

In your Kitchen aid stand mixer, empty the gelatin packets into the bowl and add in half of the cold water.  Make sure it is completely mixed together and let it sit, have your whisk attachment on the Kitchenaid.  In a sauce pan, heat the other half of the water, salt, corn syrup and sugar on medium heat, covered for about 3-4 minutes.  When this mixture starts to simmer, add in your candy thermometer and continue to cook until it reaches 240 degrees.  This will take about 10 minutes.  While you are waiting for this to happen, prepare your pan.  Line a 9 x 13 sheet pan with aluminum foil and stray it with nonstick spray.  Make sure you spray the sides too.  In a bowl combine the corn starch and confectioners’ sugar.  Dust the pan with this mixture and set aside the remaining mixture.  Now, sprinkle in half of your crushed candy canes onto the prepared sheet tray.

Once you get to 240, turn the heat off and SLOWLY add it into the gelatin mixture with the Kitchenaid on low.  Let the mixture run down the side of the metal bowl and into the gelatin.  Once all of it is combined, turn the mixer on high and let it go for about 15 minutes.  The mixture will start to look like marshmallows and will be glossy and lukewarm.

When this happens, pour the mixture into your prepared sheet tray.  Using an oiled spatula to smooth the marshmallow mixture evenly.  Once this is done, top with more of the corn starch and sugar mixture and finally the rest of the crushed candy canes.  Finally, drop some red food color on top, using a long skewer, drag the red food dye throughout the marshmallow mixture.

Allow to sit out for at least 4 hours and up to over night.  One they have set up, cut them using a sharp knife dredged in confectioners’ sugar.  These will last up to 3 weeks in an air tight container.

ENJOY!!

Even my Grinchy little heart grew three sizes…. Yea, they are that good.

Top your favorite winter-time drink with these, or package them up, and give to people you know will love them.

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

Gluten Free Soy Nut Granola Bars

Friday, November 11th, 2011

I should start this out by saying, I don’t like cats.  I’m sure I have upset some people by making that statement but I can’t help it.  Granted, I love all animals and think that they all deserve happy, healthy, loved lives, but I’m just not a cat person.  Truly, I am 100% a dog person!  If you follow me on any of my social networks (seriously, you should be following me on twitter, Facebook and Instagram… find me) you have been blessed by receiving a key hole into my life and love of my dog.  Sadly, yes, she is back living with her dad (my ex), but that doesn’t me I don’t love her, or think about her all the time.  Mia’s (my dog) adorable face was immortalized on my phone’s camera.

God, I love my iPhone!

(Tiger… she likes to sleep in the box with a bunch of old ties in it)

With all of that said, my parent have two cats.  One, Tiger, who we have had since I was roughly 8/9 years old, and Nermal, the newest addition.  Tiger is seriously one of the meanest, bitchiest cats I have ever met… but she is also kind of adorable.  And in her very old age, she is even more sweet, and I can’t help but give her extra love.  Nermal is just hilarious all around.  She was a wild cat who charmed my sister’s boyfriend into feeding her (my sister’s BF is totally a cat person), but when they moved to Colorado, my parents took her in so she didn’t have to go to the pound.  We are all a bunch of softies in the end.

Because Mia is no longer around to be captured on film hourly, Tiger and Nermal were given extra love and attention while I laid in the grass all afternoon.

(Nermal)

In other news, I baked today (Yay)!!

At 10:45 a.m. this morning, finally,  I hauled my ass out of bed, showered and headed to the store for supplies.  I read about these “Ultimate Homemade Bar”s in my Woman’s Healthy Magazine this month and have been dying to try them.  They are basically gluten-free originally, except you have to swap out regular oats for gluten-free ones, but that is easy enough.

Gluten Free Soy Nut Granola Bars:
-1 cup roasted soy nuts
-1/2 cup raw pumpkin seeds
-1 1/2 cups gluten-free oats
-1/2 cup dry nonfat milk
-1/3 cup brown sugar
-1/2 tsp salt
-1 T cinnamon
-1 large egg
-1 1/2 cups nonfat organic Nancy’s yogurt
-1 T orange zest
-1 1/4 cup dried cherries

Preheat your oven to 350 degrees.  In your food processor, pulse the oats, pumpkin seeds, soy nuts, dry milk, salt and brown sugar together until the soy nuts are roughly chopped.  This will take about 45 seconds.  In a separate bowl, mix the egg, yogurt, orange zest and cinnamon together.  Once mixed, add it to your dry ingredients.  Pulse until combined.  Pour the mixture into a greased 9 x 13 nonstick baking pan and bake for 25-30 minutes or until the edges are golden brown.  Allow to cool completely before cutting into 20 squares.  

These are super good and packed full of fiber and protein…. two things that will make you feel better, even after a rough night :)

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

Gluten Free Aztec Cookies!

Wednesday, October 26th, 2011

Today has been a super productive day… and it’s only 12:45!  I guess that is what happens when you wake up early and instead of reading or watching the cooking channel, you do homework, study, start and finish a test and go to the grocery store.

Hm… who would have known that you can get all this stuff done before work?  I have to go to work at 2:00 today so… it’s not like it’s that hard.

Any who–

I work for a catering company, as one of the cooks, and my boss the other day decided that it would be a good idea to make and sell some gluten free cookies.  YAY!!  I totally agree :)

“Get wheat free over there to make some cookies” are the exact words that I heard.  I was already thinking about making these cookies(gluten free, of course) but then I really decided to make them.

To me, the best desert is one that is salty and sweet.

See this post for the best salty chocolate chip cookies there are!


Gluten Free Aztec Chocolate Cookies:
1.5 cups gluten free all purpose flour
1 cup coco powder
1 tsp baking soda
1/2 tsp xanthan gum
1 tsp cinnamon
1 tsp cayenne pepper
1 cup chocolate chips/chunks
1 cup light brown sugar
1 cup white sugar
1/2 cup canola oil
2 eggs
1 tablespoon vanilla extract
3 tablespoons fresh ginger juice/grated ginger

Preheat your oven to 375 degrees.  In a mixer… throw everything in and mix until completely combined. Ideally, you should start with the wet ingredients and then add in the dry… but, I just add stuff and slowly turn the thing on. Just saying–  I like to add the ginger in last but there is no reason behind it. They are supposed to be big cookies but make them whatever size you want.  The best part?  Top each cookie with a mixture of kosher/sea salt and white sugar. In a bowl, I add about 1 part sugar and 1 part salt, mix it together with your hands to evenly distributed and then top each cookie with roughly 1 tablespoon.  Put in your preheated oven and bake for roughly 11 minutes.

Holy cow!!  These cookies are beautiful, spicy, salty, sweet and pure perfection.

Now… lets just hope my boss like them as much as I do :)

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

Some rocks are made with cookie dough

Wednesday, October 5th, 2011

My family and I have always loved food.  Some of us more than others but, when it comes to food, everyone in my family loves to eat.  Good food has always been around me and I am constantly grateful for that.

Sometimes people don’t understand how families can be close, but I don’t know any other way.  Family is something that keeps everything together.  Without it, we don’t make sense…at least, without my family, I don’t make sense.

I have a large family.  There is always a lot of babies, kids and people running around.  Sometimes, there is also some drama…but, without it, life wouldn’t be as fun.  The greatest things about having a ton of cousins is that you are never bored at family gatherings.  Regardless of your age, there is always someone around the same age to hang around with.

We lost my grandmother a long time ago… I was in sixth grade when it happened and remember it like it was yesterday.  She was an amazing woman who I miss everyday… and man, could that woman cook! My grandmother loved food, she loved “fancy” food, she loved French food and was definitely a gourmet.  My mom always talks about all of the amazing food that was made when she was a kid.  I remember being in the kitchen with her but I don’t remember making anything “fancy”.  Thanksgivings were always FULL of food!  I’m talking like…way, way, way too much food…but we always managed to polish it off.  She always had something cooking and I like to think that I got some of that from her.

After my grandma was gone, there was always food.  That was always our constant…food was something that connect everyone of us.  Good food, bad food, burnt food, “fancy” food or old Portuguese recipes that sometimes scared me as a kid, were always in the background of our lives.

In all big families, there is always the “family house”.  It’s the house that at any given time, people will be at.  Also, it’s the house that you are always welcome in. That house for us, is my great aunt’s house.  My Aunt Doll is the glue that holds our family together.  She remembers everything!  Every birthday, graduation, special occasion, all the grand kids, great-grand kids, cousins, nieces, nephews…you name it, and she knows it about our family.

If you have ever seen My Big Fat Greek Wedding…you know my family.  Just picture Portuguese, not Greek.

My family is lucky because we got two amazing woman in one generation.  My grandma and my great aunt!  They both knew how to cook, feed their family and keep our family traditions and closeness over many years.

Anyway, those are some things that I have learned over the years.  Families that cook together, tend to stay together.  Soul food is important to every family and my soul tonight told me to make these cookies.

I adapted this recipe so that it would be gluten free… and seriously, they are AMAZING!!

GF Not Without the Salt Chocolate Chip Cookies:
-2 sticks of butter
-1/4 cup sugar
-1 3/4 cup dark brown sugar
-1/4 cup turbinado sugar 
-2 eggs
-2 tsp. vanilla extract
-1 cup coconut flour
-1 cup quinoa flour
-1 1/2 cup white rice flour
-1 1/2 tsp. baking powder
-3/4 tsp. salt
-1 tsp. xanthan gum 
-12 oz chocolate chips
-1/2 tsp. grey salt 

Preheat your over to 360 degrees.  In a stand mixer, cream the butter and sugars together until they are fluffy.  It will take about 5 minutes... make sure to take the time to do this, it really makes a difference.  Next add in the eggs one at a time, then the vanilla.

In a separate bowl, mix together the flours, baking soda, salt and xanthan gum.  Once Incorporated, add in the chocolate chips.  Place the cookie dough on a lined cookie sheet, press the dough balls down with your fingers.  Flattening them out a bit will help them to cook evenly.  Make sure to dot the tops with a little (very little) amount of grey salt.  Bake for 12-15 minutes or until golden brown.  Take out of the oven, cool and devour!!!!!!!  

I should confess something. I can't make chocolate chip cookies...or rice for that matter.  It's like my Achilles heel.  No matter what I do, I can never make a chocolate chip cookie that I like.  It's either that they turn out greasy, flat and/or square.  Rice on the other hand I always either burn it or it turns out gummy.

But, amazingly, these cookies came out perfect.  Round.  Fluffy. Crispy. Soft. Sweet. Salty. Choco-tastic. Maybe it's because I baked while wearing my favorite fedora hat and my Peanut butter and "jelly" shirt.

Not sure why they turned out so fabulous but I'll take it.

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

Count your blessings, not the bolts

Friday, September 16th, 2011

Very first outdoor climbing experience, Phantom Spires, CA

On my very first trip to Red Rock, I was climbing in the limestone quarry (Urban Crag) when all of a sudden, I started hearing this climber hack uncontrollably.  For the remainder of his struggle on the route, he kept hacking.  All of us sitting on the ground, looked up and wondered what was going on.  Mainly, that, if he was sick a) he shouldn’t be climbing b) Please don’t get up all sick and c) what is the grade of that climb?  I’m not joking when I say that his cough was more like a death rattle than a normal cough you get when you have a cold.

Finally, we asked his belayer if he was OK…. His friend informed us that his climbing buddy had (I’m sorry, I can’t remember the name of his condition) and was lucky to be alive, let a lone climbing.  Most people who have this, don’t even life to see their 20th birthday, let alone climb some hard route at this little hell named, Urban Crag.

Second trip to Red Rock

When we think about is, how lucky are we, that we can even call ourselves climbers?  I’m going to take a venture out there and say, we are pretty f-ing lucky.

If you have been fortunate enough to take weeks at a time and climb at some amazing place you have been drooling over, you’re lucky.  Or even have the ability to haul your ass up a steep rock face while enjoying (almost) every minute of it, I’d say you are lucky still.

Lately, this blog has been more about cooking (or lack of) than climbing.  I complain all the time about how much I wish I was climbing… but I’m not.  And I can bet that some of you are pretty sick of hearing me babble about how unlucky I am right now.  To tell you the truth, I am pretty sick of hearing myself complain about how unfair life is right now.

Would I like to be climbing? Yes, the answer will always be yes.  But am I thankful that I can even call myself a climber… that answer is most definitely yes.  I have had some great experiences as a climber and can finally say that all of my climbing experiences, the good and the bad, are the reason I am who I am.  Without climbing, I don’t make sense.

Third trip to Red Rock and lead climbing

To explain what has been going on with me, might help.  I know that I have made multiple lists about what is aching me but that isn’t exactly what has been going on.  Currently, every joint in my body hurts and is visibly inflamed… I kind of feel like a non-violet version of Violet from Willy Wonka.  My right knee has a lot of built up fluid on it (hopefully will be drained soon) and I’m still having stomach issues.  But the stomach stuff is kind of just in the background.

I either have:
a) Some kind of inflammatory condition -or-
b) Some kind of arthritis

We still are not sure, but I have the doctors appointments set up that will allow me to finally figure this whole thing out.

I really hope that the above description does not sound like I’m complaining, because I am not.  This morning, at this very moment, I feel lucky that all of my climbing gear is not going anywhere.  Not saying that tomorrow I may not have a slightly meltdown and proclaim that I will never be able to climb again… it would be unrealistic to promise that.

In reality, I am thankful that I have climbed 5.11′s outside, and know I will do it again.  Maybe even pass that number up…. and I am banking on the great memories I have to get me through the times when I can’t climb.

There are many more camp sites for me to sleep in, sandstone rocks for me to climb and an unlimited number of amazing climbers I have yet to meet.  Because, let’s be honest, we climbers tend to be pretty bad ass people to hang out with :)

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

A Diet to Conquer Climbers’ Aches

Wednesday, September 14th, 2011

All athletes should eat a balanced diet, with plenty of fruits and vegetables, a good quality multivitamin — and it goes without saying that you shouldn’t smoke. But can your diet actually prevent some injuries, or help you to heal faster from the injuries that you have already sustained? The answer is yes — not only can your diet provide you with the nutrients you need to repair and regrow your tissues, but it can also reduce your overall levels of inflammation, and even reduce pain and swelling from an injury, strain, or ordinary muscle aching and soreness. To reduce inflammation, swelling, and pain, consider including the following foods in your diet (always being careful to avoid any foods that you may personally have an allergy or sensitivity to):

- Green leafy vegetables. Green leafy vegetables are good dietary sources of vitamins and minerals that you need to keep your bones and muscle tissue in good repair: calcium, magnesium, potassium, manganese, vitamin C, and vitamin K (which helps prevent bruising). Just for starters, try broccoli, kale, spinach, cabbage, and Brussels sprouts. But, all things in moderation — a diet that is too rich in cruciferous vegetables can push someone who is borderline hypothyroid (as many women are) over the edge into hypothyroidism, so don’t overdo them. Instead, make sure to balance cruciferous vegetables with other nutritious foods, such as fresh fruit, whole grains, healthy fats, and lean protein sources. Don’t always eat a spinach salad — have romaine sometimes, or mix in some leafy herbs, such as parsley or cilantro.

- Foods that are rich in zinc, such as chicken, eggs, soybeans, and wheat germ. Zinc helps to keep blood vessel walls strong and helps blood to clot.

- Foods that are rich in vitamin C. If you don’t get enough vitamin C in your diet, not only are you prone to the bleeding gums of scurvy, but you will also find that you bruise more easily, because a vitamin C deficiency can make your blood vessels more delicate and thin, so tiny capillaries break and bleed more easily — leaving you with a bruise. Luckily, it’s easy to get enough vitamin C — just eat plenty of fresh fruits and vegetables. You don’t have to drink orange juice if you don’t like it — try berries or leafy greens, or better yet, a salad containing both.

- Alfalfa sprouts. Alfalfa is rich in vitamin K, which helps to prevent bruising.

- Pineapple. Pineapple contains the enzyme bromelain, which is famous for improving digestion, but is also an anti-inflammatory. It can reduce the inflammation of tendonitis, muscle aches, and sprains and strains. If you don’t like pineapple, or if you need bromelain in a more compact form to take with you on a climb, you can take bromelain as a supplement, in capsule form. If you are recovering at home and trying to heal a current injury using pineapple as an anti-inflammatory, be prepared to eat a lot of it — about 1/2 a pineapple per day. If you enjoy pineapple, though, that shouldn’t be a problem! And here’s a bonus: in Germany, bromelain is also prescribed for sinusitis, so if you tend to suffer from sinus problems, you may want to take an especially good look at adding pineapple to your diet. (For more about bromelain, see the University of Maryland Medical Center’s fact sheet, “Bromelain,” http://www.umm.edu/altmed/articles/bromelain-000289.htm.)

- Ginger. Ginger is the original compact all purpose herb — the friend of travelers everywhere, because not only is it small and easy to pack, but it reduces motion sickness. However, like pineapple, ginger can also act as an anti-inflammatory. Ginger has been studied and used medicinally for centuries, but only since the 1970s has it been made the subject of clinical trials for its efficacy in treating inflammation. Now scientists have moved on from validating ginger’s anti-inflammatory action to studying the reasons for it. It turns out that some of the chemical components of ginger are similar to those of aspirin, and in studies, ginger, like aspirin, has been shown to reduce the pain of arthritic inflammation. (See Grzanna, et al., “Ginger–an herbal medicinal product with broad anti-inflammatory actions,” Journal of medicinal food, Summer 2005, http://www.ncbi.nlm.nih.gov/pubmed/16117603.)

- Omega-3 fatty acids. Yes, that means fish oil — or possibly, flax, nuts, or algae. Many vegetables also contain small amounts of omega-3s. You don’t have to worry about including omega-3s in your diet every day (unless you are trying to remedy a past deficiency), but including them at least a couple of times per week can reduce inflammation in your body. The jury is still out on just how helpful omega-3s are for inflammation, but they are being studied as a therapy for the pain and inflammation of arthritis. Like most healthy foods, this one also has other bonuses: it improves memory, focus, and reduces depression and anxiety — so if you are anxious about a tough climb that is approaching, you may find it helpful to include an omega-3 supplement (such as fish oil capsules) every day for a while — omega-3s have been found in clinical trials to reduce anxiety. (See National Center for Complementary and Alternative Medicine, “Omega-3 fatty acids may reduce inflammation and anxiety in healthy young adults,” 2011, http://nccam.nih.gov/research/results/spotlight/072811.htm.)

Brett Warren is a fitness and weightlifting enthusiast from Boston, Massachusetts. He is passionate about nutraceutical science and loves his job developing workout supplements for Force Factor. Brett’s extensive background in biochemical engineering means he’s one scientist you don’t want to mess with. When Brett is not crushing it in the gym or working at Force Factor, you can find him spending time outdoors with his family.

Oats, Oats, Oats

Wednesday, August 31st, 2011

(I really like this picture! Food + Climbing? I'm in!)

I was just tweeting (if you don’t follow me, you should) about how I have been missing oatmeal all summer long.  When it is very hot outside, the last thing you want in the morning is a pipping hot bowl of oats.  Well, maybe some of you out there do, but I do not.  Maybe it’s a California thing :)

Regardless, I have numerous oatmeal recipes that I live on all winter and have been having some serious cravings lately.  Once again, I feel like a prego lady with these intense cravings.  No (mom), I’m not prego… just an FYI.

Honestly, what can’t you do with oats?  They can be made into oatmeal, cookies, granola bars, crisp toppings, pie crusts/toppings, used in savory fish dishes, etc.  I fully believe that the oat is a very overlooked ingredient.  With that said, oats are kind of in the grey area of gluten-free eating.  At least, from what I have been reading.  An oat is naturally gluten free but how it is processed can sometimes create gluten.  Or the factory it is manufactured in is shared with a wheat factory…. hence, cross contamination.

Either way, if anyone out there has any more information clarifying this issue, please help a girl out.

Thankfully, there is such a thing as gluten free oats!  They only cost like 4x the price but… whatever!  At least now I can eat my oats.

When doing some shopping today, I decided to pick some up.  Along with some coconut milk, organic yogurt, apples and some quinoa.  Just in case you were wondering what else was in my basket.

On one of my favorite blogs (besides mine), The Healthy Everythingatarian, just posted how to make,what looks like, an amazing cold oatmeal.  Click to see what she did!  I’m planning on making that tonight before bed and devouring it tomorrow morning.

For now…. angry baking it is.

Let me explain–

If you follow this blog, you have heard me refer to baking in many different descriptive terms.  One of them would have to be angry baking!  I honestly think that when I bake while angry, I make a better product.  No idea why this is but… it is.

Once upon a time, I was dating my ex-boyfriend (who will remain nameless).  We lived together for some time but before that, we basically shared the same house for years.  Whenever we would get into a fight (sadly, that was often), I would cook.  His roommates loved it!  When I am upset I like to cook…. bake… yell… you know, to each his own.

I still take a great amount of joy in cooking while angry/upset/what-have-you.

Needless to say, armed with my new gluten free oats and a very, dark side of the moon attitude, I headed into the kitchen.  Where I blared some music and baked granola bars.

Peach & Almond Oat Bars:
Gluten free (of course)

Crust:
-1 cup brown rice flour
-3/4 cup quinoa flour
-pinch of salt
-1/2 tsp. xanthan gum
-3/4 tsp. baking soda
-1 cup brown sugar
-1 tbs. cinnamon
-1 3/4 cup gluten free oats
-1 cup chopped almonds
-1 cup unsweetened coconut
-1 cup apple sauce
-1 tsp. vanilla extract
-1 egg

Filling:
-1 cup peach jam
-1/8 cup chopped candied ginger 

Preheat your oven to 350 degrees.  In a stand mixer…. throw everything in and mix it until it is completely combined.  In another bowl, mix together the filling ingredients.  Set that to the side.

In a 9×13 inch baking pan (lined with parchment paper), take half of the oat crust mixture and spread it evenly on the bottom of the baking pan.  Once it is evenly spread and completely covers the bottom, pour over the filling mixture.  Then, top that with the remaining oat crust mixture.  It is OK if the oat topping doesn’t completely cover the filling layer.  It will give it good texture and will still be very tasty.  Use your hands to spread the top layer as evenly as you can.  It isn’t rocket science… your bars will turn out great regardless.  I promise…. (I think).  

Put them in the over at 350 degrees for 30-35 minutes.  Let them cool completely, cut and eat!  They are a great snack for whenever.  
Moral of the story, and recipe, bake angry and your things will turn out amazing.  Just kidding… maybe that will only work for me :)

Now I’m all smiles… and maybe a burn tongue from eating my oat bars.  Whatev….

“Don’t worry about a thing…. every little thing will be all right.”

Thanks Bob, I needed that.

Some Hershey’s Drops never hurt either!  They are sure to put a smile on your face :)

Lauren Azevedo-Henderson is a climber and foodie with a degree in Art History. Lauren has been cooking all her life and has been seriously climbing for just over 2 years. While living in her ex-boyfriend’s van (only for long weekends or a week at a time) she started cooking what you would call “gourmet” food on a camp stone in the van. She now spends most of her time in Red Rock, NV and started writing her food/climbing blog “The Climbing Chef” just last year.

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