Welcome to HEAB’s baby shower!
Heather, you spread so much kindness around the blogworld that it’s high time we at least try to return the favor. Below, you’ll find all of your party guests have brought a dish to share that reminds them of you:
For my own dish, I made “Strawberry Shortcake” Oatmeal Pudding.
I know how much you love blended grains. (I would’ve added a little cauliflower or spinach for ya, but I didn’t want to gross out the other readers ;).) But Heather, when I think of you, I think of so much more than oatmeal. I think of the girl who always cares about the little bloggers, who makes others’ recipes and blogs about them, giving other bloggers the thrill of their life. I think of the girl who sends me homemade cookies, bags of Jay Robb protein powder bigger than my head, and—most importantly—cards with kind wishes. When I think of you, I am so thankful that I started a blog just because it gave me the chance to know you.
Gloria: Heather, Congratulations on your beautiful baby girl! I love reading all about your delicious concoctions and wonderful life everyday and can’t wait to see the little HEABlet happenings in your posts! To celebrate your new angel, I whipped up a HEAB-CCK fusion! Brownie Batter Oatmeal in the waning almond butter jar, topped with a homemade chocolate almond butter cup. Don’t worry, I had it cold so there was no possible plastic contamination 😉 Love, your long-time reader, Gloria
Shelby: I’ve decided to dedicate my Roasted Butternut Salad. I know how much Heather loves squash and veggies so I thought the recipe was perfect! Heather means a lot to me because she’s always there when I need her and she’s got the greatest advice whenever I have a problem. She is going to be, without a doubt, an amazing mommy and Summer (and CD!) are so lucky to have her. Love you Heather! xo Shelby
Brandae Filla: Oh, Heather, how do I love thee? Let me count the ways…she has inspired me to have FUN and be CREATIVE in the kitchen. Even though I have a longgggggg list of food allergies, I do NOT feel deprived at all. I am having a great time exploring new foods, flavors, and combinations. She’s such a blessing! Here are a few photos of my recent favorites this fall: coconut oil sautéed apple, raisins, banana, cinnamon in a waning cashew butter jar; roasted butternut “butt” with Justin’s maple vanilla almond butter and chocolate hazelnut butter; brown rice tortilla heated through with banana, pumpkin, cinnamon, and chocolate coconut butter as the delicious filling; and my youngest son enjoying Justin’s Chocolate Peanut Butter right from the jar. I didn’t know about Justin’s nut butters til I read your and her blogs.
Christin: My recipe is for the Kabocha Smoothie!
1 cup almond milk
3/4 cup leftover roasted kabocha
obscene amount of cinnamon
Blend and enjoy!
I never would have tried kabocha without reading Heather’s blog, and I am so happy for the friendship I have developed with her. She has been a HUGE inspiration to start my own blog and I appreciate all her encouraging words! I am grateful for you, Heather! Thank you!!
Little Bookworm: A photo of a pot of chocolate raw almond butter? It is thanks to Heather and her wonderful recipes, and suggestions that I was able to enjoy this lovely creation. After all I would have never thought that I could make my own almond butter (and discover how much I love raw almond butter), let alone chocolate almond butter if it was not for her. So thanks Heather and congratulations once again to you and CD on the birth of your daughter. 🙂
Amber: Though these don’t contain almond butter, that could certainly be used in place of the cashew butter!
These are raw chocolate truffles I made this week at 105degrees using simply cacao butter, cashew butter, cacao powder, agave, vanilla, and salt. I rolled them in cacao powder, coconut shreds, or a blend of crushed cacao nibs and pistachios. Many congrats to Heather and CD! 😀
Eleanor: This might sound really cheesy but one of the things I love about blogging is the community and the way people become friends through it. Given, for example, that I live in mid-Kent, 4,000-ish miles away, it’s not likely I’ll ever bump into Heather (of Heather Eats Almond Butter) but, like many people, I’ve read her blog during her pregnancy and was delighted when she gave birth to her gorgeous daughter Summer Juliet last week. I know Heather loves her oat bran and, as I’ve been loving baked whole oats recently, I thought I’d try something along those lines. Delicious. Congratulations again Heather and CD and thank you Katie for the idea!
Tangy: I started reading HEAB sometime in mid-September and I was immediately drawn to her blog because she ate the most creative food I’ve ever seen, and she created an eating plan that was right for her. I love seeing weight-loss success stories because I’ve been overweight as well and it is so inspiring to see what others did that worked for them. I also love that her blog is about much more than food and she talks a lot about her life. As a fellow dog-lover, I thought I’d do a doggy-friendly recipe I got from her, with a little addition from me. They are also very people-friendly; I tried 🙂
1 cup oats
1 cup peanut butter
1 cup pumpkin
1/2 cup applesauce
1/2 cup chopped apples
Combine all ingredients and spoon onto cookie sheet. Bake @ 325* 10 minutes.
I even made a doggie-shaped one 🙂
Shannon: I find Heather’s posts really inspiring and I love how she listens to what her body wants and needs, no matter how “weird” it seems. That is how I’m trying to live my life and it is hard, but as she proves, doable!
I dedicated my Breakfast Apple Raisin Barley recipe to her. I know she avoids wheat currently, and barley still has gluten. You can probably sub out the barley for rice or another grain easily to suit your needs.
Katie: Dear Heather and CD, Congratulations on your little HEABlet! I wish you both all the health and happiness possible. I can’t wait to “meet” your little one! Please enjoy this Spiced Date-Nut Banana Bread. I love it slathered with coconut and almond butters!
SPICED DATE-NUT BANANA BREAD*
- 3 small or 2 large ripe bananas
- 8 pitted dates, medium- chopped
- 1/3 cup almonds, coarsely chopped
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1/4 cup agave nectar
- 2 cups spelt flour, OR 1 cup whole wheat & 1 cup all-purpose
- 1.5 t pumpkin pie spice
- 3/4 t baking soda
- 1/2 t salt
Makes 1 loaf, or 10 servings
Preheat oven to 350. Coat 9 x 5-inch loaf pan with cooking spray. Using a fork, mash bananas well in large mixing bowl, making sure there are no visible chunks. Work those biceps! Mix in agave, oil and applesauce. Stir in flour, baking soda, pumpkin pie spice and salt. Gently fold in dates and nuts until just combined. Bake for 30-40 minutes, until inserted fork comes out clean. DO NOT OVERBAKE! You want your bread to be nice and moist. Let cool before slicing. Enjoy!
img style=”display: inline; border: 0;” title=”IMG_0376_thumb1″ src=”http://chocolatecoveredkatie.files.wordpress.com/2010/12/img_0376_thumb1.jpg” alt=”IMG_0376_thumb1″ width=”382″ height=”307″ border=”0″ />
Maya: oat bran cooked with banana slices in a waning peanut butter jar with crumbled banana bread pieces
This one’s for you and Summer, Heather! Your idea of plopping anything from oats to ice cream to quick breads in a jar is absolutely ingenious and I have seen it on many, many blogs since the OIAJ inception. I always think of you when I see it around the blogosphere! I know with your creativity and passion for wholesome foods, little Summer will have many tasty eats in store for her. Congratulations, Heather!
Katrina: What a fun idea! I would bring my Sour Cherry Tahini Chickpea Blondies (Gluten-Free, Vegan) because they sound like something HEAB would LOVE!
Heather is a beautiful, inspirational woman with a refreshing sense of candor and humor. I know she and CD will be wonderful parents. CONGRATULATIONS!
-Katrina (Gluten Free Gidget)
Diana: Dear HEAB, Congratulations to a deserving new mommy! I’m so delighted for you, CD and your new bundle of joy, Summer.
I’m a long time fan and your recipes and ideas find their way into my kitchen regularly, but it just so happened that I received my new rice cooker just about the time you posted a bowl of coconut yogurt curry rice that you’d made in yours. I had all the stuff (including kabocha dying to be used! literally!) so I made it right away – it was the best thing my rice cooker has done yet! No joke.
The thing is, HEAB, and I’m sorry to point this out, but you forgot to add nut butter to the recipe. Come on! We might as well call you HE. That’s not very ladylike, ma’am. Don’t worry, though – I won’t tell. I added it for you, and it was fabulous. 😉
All the best to your new family!
Miho: “I’ve been to your blog a couple of times, but I can say that I found you through CCK! Super-congratulations on your baby!!”
Michelle: Heathers was the first food blog I ever registered for and the reason I began my own. I look forward to her simple, imaginative, healthy and delicious meal combinations every day and respect her dedication to her readers. I am most impressed by her loyalty to reply back to her readers comments. I’ve loved following Heathers journey to motherhood and look forward to reading about her future journey as a mommy. Congratulations Heather!
Susan: I recently bought Baker’s Unsweetened Chocolate squares after seeing them on Heather’s blog, and my favorite night snack has now become oatbran with Baker’s chocolate and peanut butter.
Simone: Thank you Heather for reminding me how important it is to incorporate healthy fats back into my diet, it has changed my life! I wish you, CD and little baby Summer all the best.
my peanut butter chocolate chip banana bread (gluten free)
1/2 cup Peanut Butter
1/3 cup Sugar
1 1/2 cup Milk (I used unsweetened Almond Milk)
1 cup oat flour ( gf all purpose would work)
1 cup All Purpose Flour
4 t Baking Powder
1 t Salt
1 very ripe banana mashed
Preheat oven to 350 degrees. Blend peanut butter, sugar, mashed banana and milk together. In a separate bowl, combine dry ingredients then add it to the peanut butter mixture, blend, stir in choco chips.Pour batter into a bread loaf pan coated with non-stick spray (HEAB would probably coat it in coconut oil instead which I will try next time!). Bake for 45-50 minutes.
This bread is great on its own slathered in: peanut butter, butter, coconut oil, coconut butter, chocolate coconut butter… however to elevate it even further I used the bread to make stuffed french toast.. yes i went there. I whipped a banana with peanut butter and spread it in between two pieces of the cooled bread, dipped it in an egg and cinnamon mixture and pan fried… all i can say is HEAVEN!
Emilia: ” Lovely, amazing, genourous, gentle, Heather. Words can’t describe the wonderful person you are not only to your family and friends, but bloggers, too. Though many of us have not met you in person, you give off the best genuine, heart- warming vibe that many can feel even miles away. You’ve welcomed me into the blogging world by not only inspiring me with your amazing, unique, and creative concotions, but by making a true place for me. For that, I am truly ever so grateful. Your blog is such a major testimony of the remarkable person you are. I’ve included a few photos of foods that we both enjoy and ones that you’ve inspired me to make. I love you SOOOO much and am super excited that precious Summer Juliet has arrived! Can’t wait to hear more about the happenings and progress of the little one. Do let me know if you need anything as I’m on it 🙂 Much love and infinity wishes, Emilia (Namaste Gurl)
Alex: I love this idea of Heather’s Virtual Baby Shower!!! I would love to “bring” some sugar-free chocolate chunk monster cookies!
Emily: For Heather’s baby shower, I had to make oat bran (she was the one who introduced me to it and I’m hooked). I made pumpkin spice oat bran with chia seeds – but of course, Heather would definitely top it with something. So in order to HEABify it, I topped it with her pumpkin spice cake with coconut butter icing.
The texture of this was amazing. I liked it cooled a bit so the coconut butter icing was slightly hardened. The cake and the icing melt in your mouth. Mmm.
I have only been reading HEAB (or any blogs actually) for a couple months, but absolutely love her. She inspired me to start my own blog and has been so sweet to post on it (along with my mom and a few other friends!). I love that she takes the time to respond to everyone. I think that’s what kept me coming back initially.
Rachel brought coconut milk fudge.
Lauren: Here is my recipe for Spicy Ginger Teff Cookies! I know she likes them and has made them before!
Recipe: 12 cookies
1 cup teff flour
1/2 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground mustard
1/2 tsp ground ginger
1/4 cup almond butter
6 tbsp agave nectar
5 drops liquid stevia (optional)
1 tbsp honey (use agave to make vegan)
1 tsp tamari
1 tbsp freshly grated ginger
Preheat the oven to 350. Combine all the dry ingredients in one bowl, and all the wet in another. Mix each bowl individually. Pour the dry over the wet and stir with as few swoops of a spatula as possible. It will be thick. Divide the dough into 12 lumps on a cookie sheet that has been lined with parchment paper. Bake for 12 minutes.
And about Heather.. Heather is a seriously awesome person and a unique blogger. She always responds to comments, despite getting hundreds and is obviously truly passionate about her blog, her readers, and of course, her family. I know she is going to be SUCH a cool mom! Congratulations Heather!!
Caronae: Heather may be a very popular blogger, but her kindness and compassion has in no way diminished with her blog’s rise. In fact, she seems to get nicer every day! She responds to comments frequently and encourages both dialogue and friendship. She has truly become a friend and blogging mentor to me, despite the fact that I have never met her. Also, we have very similar ways of eating, which means that I often try her recipes and styles of food and they NEVER disappoint. One other thing I love about Heather is that she is not afraid of being herself. She eats what her body needs and treats her mind and body in ways that are healthy and wholesome for her, and she never apologizes for that. Basically, Heather is awesome!
1. 1 tablespoon coconut oil
2. Scant 1/2 C semi-sweet chocolate chips
Combine in a small square or rectangular plastic dish (e.g., tupperware). Melt in the microwave (or over the stove, stirring constantly; I know Heather doesn’t like microwaves!), stirring every minute. Remove and place in fridge for 1-2 hours. When solid, take out the container, turn it upside down, and whack it over the counter so the chocolate concoction comes out. It will be a solid block, like a chocolate bar.
Katelyn: Heather, you’re such a beautiful person, as is every almond butta lova 😉 Your love for your bloggers and food is so admirable that I had to cook up some warm and delicious Brownie Batter Pancakes (topped with nut butter, of course) and some Banana Peanut-Butter-Cup Oats (or, for you, Almond-Butter-Cup!). May your daughter grow to be as amazing as her mother; God bless you both!
Sandi: This is a recent favorite of mine–100g each kabocha and cooked brown rice, cooked in water with lots of cinnamon, and then I mush the kabocha against the sides of the pot so it becomes sort of like soup/porridge. In a peanut butter jar topped with raisins. It’s quite an unattractive cellphone picture but I assure you it was completely delicious (especially all the pb at the bottom :D) Heather’s blog has been a huge positive positive influence in my life for well over a year now, and I sort of look up to her as a role model 🙂
We love you, HEAB! Congratulations, once again, on your gorgeous little girl!
Love (and Justin’s chocolate almond butter squeeze packs),
Katie and the rest of the blogworld