“Women are bad at setting goals.”

While I am taking this out of context, I have had this on my mind today. Is this a thing? Is this one of the many negative stereotypes about women right up there alongside the perceived inability to perform mathematical functions and drive without incident. In addition, I saw a tweet today from someone requesting short and sweet inspirational phrases. The first thing I think of when I need inspiration is something my mother has said to me my entire life: “Failure is not an option.”

There are times when I have shared this with people and they have recoiled in horror that any parent would use such strong language with their delicate flower of a child. What was she thinking?! What about building self-esteem?! How dare she put that kind of pressure on her child(ren) when they needed encouragement!

This is a misunderstanding.

According to my mother’s logic, if one is trying their best and pursuing their goals they only fair when they give up. Even if the goal is not met in the time hoped, or by a particular set of means, as long as one doesn’t give up, then it is not a failure. In this sense, failure is a choice. Are you going to carry on with yourself and do your best to see something through? Great. Then you’ve succeed in some way. Either you’ve learned more about the situation, yourself, or something that was previously unforeseen. The point is that the opportunity was not lost. In this sense, failure is a choice. If one chooses to give up, walk away and quit, then it is a failure.

“Failure is not an option.”

I say this to myself when I’m a hard run, in the middle of a tedious work project, or otherwise feeling helpless about life. I don’t find the sentiment intimidating or as though it adds undue pressure. It is one of the small mechanisms I employ when I’m in something for the long haul. My marriage, my career, my half-marathons. They are all places where failure is not an option.

So, set those goals and get there. Maybe weight-loss is not what we should be focusing on, ladies, but rather our careers and other contributions to society. In any case, set a goal that you want for you and remember that failure is not an option.

I love dessert.

This recipe is a glorious union of both worlds. you know the difference between weekday and weekend breakfast? Weekend breakfast usually reigns supreme. On occasion I like to look out for opportunities to have a weekend breakfast in the middle of a hectic work week. Few things are better for a packed schedule than a good breakfast and a strong cup of coffee.

For a chilly late-January morning this recipe promises to satisfy! The natural sweetness of the berries combined with the nutty, biscuit-like topping tastes like more an indulgence than it actually is. There is no added fat and the whole wheat flour is filling without being too calorie dense. You can make it the evening before or it would be a great snow day breakfast!

Breakfast is served!

Breakfast Cobbler

What you’ll need:

For the topping

1 ¾ Cups Whole Wheat Pastry Flour

2 Tbs Sugar

2 tsp Baking Powder

1/3 cup Unsweetened Applesauce

½ cup non-dairy milk

1/3 Cup Unsweetened Apple Sauce

1 Tbs nondairy milk

For the filling

4-5 cups frozen or  fresh berries

1 Tbs flour

2 Tbs sugar

2 Tbs corn starch

1 tsp lemon zest, chopped fine

Optional:

Vanilla or cinnamon sugar to top cobbler

You can use whatever is on hand, but strawberries and blackberries went into this blend!

What you’ll do:

Preheat the oven to 375 degrees F.

In a mixing bowl, combine berries and flour/sugar/cornstarch/lemon zest mixture until berries are coated with the mixture. Pour into 9”x9” baking pan and set aside.

Rinse and dry mixing bowl, fill with dry “topping” ingredients. Sift together and make a well in the middle of the bowl. Fill the well with the wet ingredients and mix until just combined. Spoon mixture over the berries, brush remaining milk over the top. Sprinkle flavored sugar on top, if desired. Bake for approximately 50 minutes and/or until toothpick comes out clean when inserted in the top and the juices around the berries have thickened.

Download a pdf of the recipe here.

Enjoy!

Owl oversees the cupcake situation.

What you’ll need:

(For the ‘cakes)

2 cups all purpose flour (substitute half for whole wheat pastry flour for extra fiber and nutrients!)

1 Tbs baking powder

1/4 cup Brown Sugar

1 Tbs cinnamon

1/2 tsp ground nutmeg

1 tsp powdered ginger

1 tsp vanilla extract

1/4 cup natural maple syrup

1 cup nondairy milk

1/2 cup unsweetened apple sauce

(For the icing)

1 stick (1/2 cup) of earth balance or other butter alternative, softened

1/2 tsp cinnamon

1/2 tsp vanilla

1 Tbs natural maple syrup

1 cup confectioners sugar (approximately)

additional milk (if needed)

What you’ll do:

The cupcakes are pretty simple to assemble: preheat your oven to 350 degrees F. Mix all dry ingredients together into a mixing bowl, create a well in the middle of the bowl, pour wet ingredients into the well and mix the entire concoction together until just combined (over-mixing will create a tough cupcake).

Pour batter into a prepared baking pan and bake until browned and a toothpick inserted in the center comes out clean. Place on a cooling rack until completely cool.

In the mean time, using a hand-mixer, cream “butter” with sugar, syrup, vanilla and cinnamon until it becomes fluffy and has a frosting-like texture. If it is too clumpy, add some milk and keep mixing until it’s the right consistency.

Once the ‘cakes are completely cool, frost and top with cinnamon sugar, if desired. Refrigerate and cover once icing is set.The yield is approximately 12 cupcakes.

Enjoy!

This week I found that my stress was somewhat alleviated by taking a time out to focus on my goals and the things that matter in my life. I managed to stay on track with my running. I am at 23.5 miles total towards my goal for the year. I have 6.4 miles logged for the week. This alone is a big step for me as in the past I would use my life events as an excuse to avoid the gym or a run. A 6.5 mile run on Saturday will get me caught up for the week and, in an unexpected way, these dates with the running track help me to structure my life and maintain a certain sense of organization. It works.

I’d be lying if I said these little critters didn’t help make life better as well:

Love them!

On to the final stretch of the week! Stay tuned for a great cupcake recipe on Saturday!

When I was living in New York a good friend of mine (hi, Joshie!) was getting into running around the same time I was. He would come over to my apartment about once a week and we would watch “Biggest Loser” together and I would cook dinner. It was awesome. However, we noticed that on the show there were regular references to how food is supposed to fuel our bodies and that we should think of it in those terms. Instead, Josh would joke that we run so that we can enjoy eating more. Maybe not the healthiest perspective on food, but it’s definitely one that makes me giggle from time to time.

That said, I’ve had a good couple of weeks. I have been trying hard not to give in to temptation and to keep my sweet tooth at bay. However, I cannot deny my sweet tooth. I am a sugar baby. I like a good dessert from time to time. I need me some chocolate and other goodies during the week. At the risk of sounding redundant: grapefruit ain’t dessert, kiddos.

However, that does not mean that I bury my face in a pile of pastries every week. Of course not! That’s what special occasions and emotional eating is for.

I try to handle dessert and sweets in a responsible way so that I can satisfy my sweet tooth without going crazy and undoing the good that I have done with my workouts and other meals and snacks. Food really should be thought of as the means by which we enjoy our lives, not the thing that hinders us from them. So, today I am going to share my favorite dessert recipe with you. It hits the spot every time!

Pudding for everyone!

Lishy’s Vegan Chocolate Pudding

What you’ll need:

1 12 oz pkg of organic silken tofu (such as mori-nu)

1/2 Cup vegan semisweet chocolate chips

4 Tbs agave nectar

1/3 cup dutch process cocoa powder

2 tsp vanilla extract

dash of salt

What you’ll do:

Melt chocolate chips in a double boiler. In the mean time, place remaining ingredients into a mixing bowl and blend thoroughly with an immersion blender or toss everything into a food processor with a metal blade and mix it until runs completely smooth. Add the freshly-melted chocolate chips and blend until everything is completely combined and the mixture again runs smooth. Pour evenly into small bowls or ramekins, refrigerate until set, approximately 1 hour.

This recipe has a great, rich chocolatey flavor, very little sugar and the tofu has plenty of protein so it satisfies. It is great for that unstoppable need for chocolate we all get from time to time and I would venture to guess that even the most committed omnivores would not be able to identify this as vegan. For added flavor, you could try making a Mexican chocolate pudding by adding 1 tsp cinnamon and 1/4-1/2 tsp cayenne pepper when you blend it for a spiced-chocolate taste.

Enjoy!

2012 may spell gloom and doom for some but for me things are going to happen. I have set some goals and I will see them through.

Goal #1: Get regular with the blogging. SERIOUSLY. I feel like every other post is me apologizing (to myself? The internet? One of my three readers? p.s. hi mom!) for not blogging on the reg. Well, that’s done. No more apologies, lots more posting.

Goal #2: Run 500 miles this year. Furreal. I am doing it. That’s ten miles a week with two weeks off. Totally do-able.To sweeten the deal, my husband Cam and I are doing it together. Except he’s running 800 miles this year (what? yes.). We are doing it together. It’s a project we can connect over, hold each other accountable to and a goal we can work towards together. It’s a lot more fun than, say paying something off or grouting something together. If you want to track our progress, follow us on twitter (@alkirchoff and @natureboy153) and our hashtags (#AliCam and #1300in2012). We will also be running at least one half marathon together, so watch out! We may be coming to a race near you!

Goal #3: This one I’m keeping a little closer to my chest before a big reveal. In short, it is this: I own my version of the “perfect dress” and in August I will be 30. I want to wear that dress for my 30th birthday and it’s about 3 sizes too small for me now. That’s all for now on that goal but stay tuned for a photo!

In addition to the usual recipes and other nonsense found in Lishy’s kitchen, there will be postings about my goals for 2012. Get ready!

Teaching is a tough gig, folks. This has been an especially challenging semester and I’m ready for it to be done. Now that grades are submitted and I am ready for my holidays to begin!

All of this lack of blogging does not mean that there has been a lack of cooking and baking, however. In fact, one of the recipes I’ve been using for my holiday cookies this year is up at Project Vintage Eats!

I have another recipe for an eggnog custard pie that I will be posting in the next day or so. It is decidedly un-vegan and high calorie, but what better treat to consume during the season for eating?

More to come soon! In the mean time, bake some cookies and check out the Project Vintage Eats blog!

The good news, however, is that the weather is getting increasingly fall-like and that can only mean one thing: it’s soup season!

I love to make, find new recipes for, and consume soup on chilly days. It is excellent. The wackier the ingredients, the more interested I will be. This week, with kale and carrots in abundance in the waning days of the farmer’s market, I got a bit of a craving for one of my late-fall favorites. The blog VeganYumYum seems to have been on a bit of a hiatus, but this recipe is must-have for a delicious dinner in fall or winter:

Tuscan White Bean Stew
Serves two

1/2 Onion, finely chopped
2 Medium Carrots, sliced into very thin coins
1 Medium Russet Potato, cut into a 1/4″ dice
2 Cups Water
1 Can White Beans, drained and rinsed (I used Great Northern)
1/2 tsp Oregano
1/2 tsp Thyme
1 tsp Salt
2 Tbs Tomato Paste
1/2 Cup Seitan, sliced thin (optional)
2-3 Large Kale Leaves, deveined and roughly chopped
2-3 tsp Lemon Juice
Fresh herbs for garnish, optional

Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid. Slice the carrots into 1/8″ coins and add to pot. Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir.  Cover and turn head down to a low boil.

Slice seitan and kale, drain and rinse the beans. Add seitan and beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender. Carrots should be tender, and the potato should be soft but still hold its shape.

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When I make it, I usually double the recipe so we have enough for a few meals. Also, I do not use canned beans. I soak dried ones from the bulk aisle overnight and then toss them in when I pour the water over the onions and wait until they soften a bit to add the potato.

I highly recommend this. It’s a real crowd-pleaser, filling and very low-fat!

Now, I do love soy and it’s a huge GMO food source, so I have tried to learn more about how to find non-GMO soy products. If you are interested in learning more about how to avoid GMOs, check out the following sites:

http://www.saynotogmos.org/

http://www.seedsofdeception.com/DocumentFiles/141.pdf

http://truefoodnow.org/shoppers-guide/

However, there are projects that require a more intensive intellectual focus from me. These are the projects I save for work at home days. When my only interruptions are the occasional bathroom break for the dogs or a coffee refill, I tend to make more headway on my projects. I have major report due at the end of the week and have been getting bits and pieces complete in the office, but I really need a mostly uninterrupted day to push through.

Some people say that they are not effective when they work from home. I can see that, but one of the best pieces of advice I ever received about working from home is that one should always be sure to eat breakfast and get dressed before fully launching into the day lest you get too entrenched in work and by noon you’re feeling hungry, disgusting and resentful. This is no way to be.

My work from home rituals differ slightly from my regular days, but I have established a system. I always make a good breakfast and change into comfy clothes of some sort (e.g. yoga pants and a hoodie) and make sure that I am in a good working environment. Today I am in the sun-drenched alcove next to our kitchen and I made a breakfast that was a big hit!

On your next work from home day or lazy Saturday morning, these would be a great treat!

Now that's breakfast!

Banana-Rye Griddle Cakes

What you’ll need:

3 overripe bananas

1 Cup Milk

1/2 Cup Rye Flour

1/2 Cup Whole Wheat Pastry Flour

1 tsp cinnamon

Pinch salt

1 Tbs Canola Oil

2 Tbs Agave Nectar

What you’ll do:

With an immersion blender, blend the milk and bananas. Mix in remaining wet ingredients. In a separate bowl, combine the dry ingredients. Slowly fold flour mixture into the banana and milk mixture until fully combined.

Spoon the mixture onto a prepared griddle over medium heat, turning part way through like one would any other pancake. Plate and top with coarsely chopped walnuts and your favorite syrup!

I like using rye flour but one can use an entire cup of whole wheat flour or all purpose flour as a substitute. These are pretty filling and the recipe will make approximately 12 medium-sized pancakes.

Enjoy!