Strawberry Gingersnap Icebox Cake with Whipped Coconut Cream

I was really busy over the weekend with wedding stuff, and didn�t have a chance to do a Father�s Day post.

We�re making our invites and DIY decorations (with the help of some friends, of course, plus floral by my lovely friend Brit), and taking care of all the business�banquet permits, flatware rentals, parking permits for the� oh, wait that�s a surprise. etc�all by ourselves. I�m kind of a control freak, so I can�t imagine not doing it all, but man� this is hard work!

Wedding, wedding, wedding. Sorry, it�s all I talk about and think about and do right now. If you�re my sister/mom/fianc�/friends: thank you for your help and for putting up with my constant wedding chatter! PS. 107 days!

So anyway, I had a full Father�s day post planned, with some of my favorite things he used to make us when we were kids, but I didn�t get around to it yet. I will soon though. Because my dad is amazing and hilarious and I love him so much. Everyone who meets him loves him so much.

And he LOVES fresh strawberry pies. Every spring and summer, he whips up a million fresh strawberry pies. You know, the kind with a graham cracker crust, strawberry filling with maybe a layer of vanilla pudding or whipped cream.

This icebox cake is sort of a retro remix of the fresh strawberry pie. But the fresh strawberry pie is kinda retro too. So I mean� Retro remix of a retro recipe?

If you aren�t familiar with icebox cakes, they�re basically layered wafer cookies and whipped cream, chilled or frozen�the ultimate no bake summer dessert. The cookies soften in the whipped cream, and the whole thing kind of melds together into a cool, refreshing, super simple treat.

I added strawbs to this, because duh, and instead of classic wafers, I used gingersnaps, because strawberries and ginger go really well together! And also, I swapped out regular whipped cream with whipped coconut cream, and tossed a whole bunch of toasted coconut on top. The final product is creamy, slightly sweet, gingery, strawberry filled perfection.

Strawberry Gingersnap Icebox Cake with Whipped Coconut Cream

This recipe is a breeze to throw together, but you do need to plan ahead. The coconut milk needs to chill overnight before whipping, and then the cake itself needs to chill at least 8 hours for maximum cookie softness. If you do happen to dig in early, the cookies will be crunchy and everything will be less melded together, but it will still taste great!

2 cans full fat coconut milk

� cup powdered sugar

1 teaspoon vanilla

1 pound of fresh strawberries, sliced

About 30-40 gingersnap cookies (I used store bought�the thinner the better)

�-1/3 cup toasted coconut flakes

First, chill the coconut milk (this helps the solids separate from the liquids). Place both cans in the fridge overnight. 

Flip them upside down, open, and drain the liquid into another dish (set aside for a different use). Scoop the thick cream into a chilled bowl or bowl of your stand mixer, and whip until fluffy stiff peaks begin to form. Add powdered sugar and vanilla, whip to combine/ until smooth.

Assemble: In a baking dish or pie plate (I used a standard pie plate), add a layer of cookies (not overlapping). Spread half of the whipped coconut cream on top, and top that with the sliced strawberries (these can overlap). Top with another layer of cookies, and then the remaining cream. 

Cover and chill at least 8 hours. Serve cold or room temp. 

Add the coconut just before serving. 

Food Reward Friday

This week's lucky "winner"... kettle corn!

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Shrimp BLTs with Basil Mayo

BLTs are pretty much the best sandwiches ever. Raise your hand if you agree. 

Obviously bacon is amazing, but when you combine it with crispy fresh lettuce, juicy tomatoes, and creamy cool mayonnaise� I seriously think it's bacon's best use. Well, aside from just chowing down slice after slice. When in doubt, I order BLTs. Unlike other sandwiches, they're just kind hard to screw up. I mean, there's for sure the perfect BLT, and you can probably make a sub-par BLT, but really...if you give me bread or toast, bacon, toms, and lettuce, I'm sure I'll manage.

This here BLT, loaded with grilled shrimp and garlicky basil mayo (SBLTBM?), is SO GOOD. I'm not going to say it's better than the original, because how can you improve upon something so classic and perfect? But, I will say that it's delicious and awesome in it's own right. It's perfect for dinner, since it's a little heartier than the classic, but really, I could eat it for every meal. Breakfast, second breakfast, lunch, mid-day snack, dinner�dessert? 

I also love the simplicity of a BLT, even this fancy one. Fry up the bacon, slicey slice the toms, give the shrimp a quick toss in some EVOO, salt, pepper, and red pepper flakes, then throw those suckers on the grill, and blend together your mayo, basil, and garlic. 

Sidenote: avocado would not be a terrible idea here. SBLTBMA? 

Shrimp BLTs with Basil Mayo

Makes 2 large sandwiches

8 thick slices bacon

1/2 cup mayonaise

8 large basil leaves

1 small clove garlic

12 large shrimp/prawns, peeled and deveined 

1/2 tablespoon olive oil

Pinch red pepper flakes

Salt & pepper

1 tomato, sliced

Lettuce (I like a crunchy but leafy lettuce like Romaine for BLTs)

4 thick slices bread (I used a sour white from a local bakery)-toast if desired

Cook the bacon: Per your usual method, draining on paper towels when done. 

Make the mayo: In a blender or food processor, add mayo, basil leaves, and garlic. Blend until smooth, stopping and scraping down sides as necessary. Add a pinch of salt and pepper, to taste.

Grill the shrimp: Toss shrimp with olive oil, a pinch of red pepper flakes, and a pinch of salt and fresh ground black pepper. To grill outside, I like to put them on a double skewer so they don't fall through (for wooden skewers, be sure to soak in water prior to grilling so they don't burn). For indoor grilling on a grill pan, you can leave them loose. Cook shrimp for about 2 minutes per side, or until opaque.

Assemble the sandwiches: Slather 1 piece of bread with the mayo, top with tomato, bacon, shrimp, and lettuce, and top with bread slice. Repeat for second sandwich. 

Has Obesity Research Failed?

I frequently encounter the argument that obesity research has failed because it hasn't stopped the global increase in obesity rates. According to this argument, we need to re-think our approach to obesity research because the current approach just isn't working.

Grant funding for obesity research keeps increasing in the US, and the prevalence of obesity also keeps increasing*. What gives? Maybe if we just scrapped the whole endeavor we'd be better off.

Let's take a closer look at this argument and see how it holds up.

Why Do Research?

There are two fundamental reasons why we do research:

1. To gather accurate information about the natural world. This information is intrinsically valuable because we like knowing how the world works, and it may eventually have practical value that's not immediately obvious.
2. Practical applications. We want to solve problems and improve our lives.

If we want to determine whether or not obesity research has failed, we should evaluate it using those two metrics.

Has Obesity Research Gathered Accurate Information?

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Lamb K�fte and Beef Kabob on CBC's Weekend Morning Show!

This morning I enjoyed presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  So easy to prepare in advance and then pop on the grill.  

Wonderful Halal lamb and beef from Millad's Grocery at 396 Notre Dame.  Afghani Naan is also so versatile for appetizers, open-faced sandwiches, etc.

Lamb K�fte

1 lb ground meat (lamb, elk or bison) (Order fresh from Millad�s on Notre Dame)
2 tbs Baharat 1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg

1 small onion, grated

1-2 cloves garlic, minced

Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.

The K�fte are often broiled in a large pan with hot peppers, onions, tomatoes and garlic.

Turkish Beef Kebab

1 lb thinly sliced beef or lamb (Today was halal inside round beef)*

1 onion, grated

1 medium tomato, grated

1 tsp oregano

1 tsp dry mint

2-3 cloves garlic, minced

salt and pepper

� cup olive oil *

1 cup red wine

If meat is a tough cut, you may pound the thinly sliced beef.  Mix all ingredients together and let marinate overnight of for several hours.

Skewer the meat and grill over high heat, turning.  Let meat rest and serve with yoghurt tahini sauce, grilled vegetables and Afghani Naan. (available fresh at Millad�s on Notre Dame)

Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini*
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.

Enjoy!

* Fresh Halal meats such as lamb, beef, goat, chicken can be purchased at Millad�s Grocery Mart on Notre Dame at the corner of Carlton and Notre Dame.  Excellent  tahini and Turkish olive oil can also be purchased at Millad�s.

Amber Lately

Ah! It�s already June! Sorry I've been MIA the last couple of weeks. I've been so busy! Between our trip to NYC, wedding planning (ah, 4 months away!), trying to up my running mileage to prepare for upcoming races, softball season starting, and my birthday, things have been crazy town. Don�t worry, I�ll be back soon with something tasty for you, but in the meantime, here�s a little look at what I've been up to! 

NYC! We visited one of my BFF/Bridesmaids and her husband for Memorial weekend, so fun! We did some sunning and wine drinking in Central Park, rode bikes all over Brooklyn, and of course, ate a ton of amazing food�the highlight was Roberta�s Pizza!

I�m an old lady! I turned 29 yesterday� last year of my twenties, folks, watch out! Actually, I�m really stoked to be 29. I think this is going to be a stellar year. It started off with the biggest and best Texas Chocolate Sheet Cake ever (made by Amanda)! Also, in the most magical twist of fate ever, my birthday also happens to be National Cheese Day, National Hug Your Cat Day, National Running Day, AND the Seahawks birthday! 

And I share a birthday with Angelina Jolie, Scott Wolf (um, Bailey for life, am I right?), Buddy Wakefield, and Evan�s grandma. Not to mention, yesterday my sweet tiny little bitty baby cousin Wyatt graduated from high school! Big day! 

Also, for my birthday week, all these fine folks decided to have DONUT WEEK on their blogs! Oh, that was for National Donut Day on Friday? Whatever. I�ll take it. Thanks guys, I love donuts!

• THE FAUX MARTHA: Mix and Match Donuts
• MY NAME IS YEH:  Naturally Colored Glazes on Biscuit Donuts
• HUMMINGBIRD HIGH:  Sour Cream Donuts
• WIT + VINEGAR: TBD (the D stands for delicious, obviously)
• STUDIO DIY: Donut Marshmallows  
• EDIBLE PERSPECTIVE: Gluten Free Samoa Baked Donuts, Savory Kale and Sun-Dried Tomato Basil Donuts, and Classic Buttermilk Donuts
• COCO CAKE LAND: Milk Tea Donuts
• A COZY KITCHEN: TBD
• I AM A FOOD BLOG: Waffle Donuts

And, of course, I'll go ahead and just invite myself to this donut party with some baked donut goodness of my own:

• Coconut Buttermilk Donuts with Ginger Glaze
• Chocolate Stout Donuts with Irish Cream Glaze
• Chocolate Cake Donuts with Fresh Raspberry Glaze

Calorie Intake and Body Fatness on Unrestricted High-fat vs. High-carbohydrate Diets

In recent posts, we've explored the association between calorie intake and the US obesity epidemic, and the reasons why this association almost certainly represents a cause-and-effect relationship. I also reviewed the evidence suggesting that carbohydrate and fat are equally fattening in humans, calorie for calorie.

One valid objection that came up in the comments is that calorie-controlled diets in a research setting may not reflect what happens in real life. For example, in a context where calorie intake isn't tightly controlled, diet composition can impact calorie intake, in turn affecting body fatness. This, of course, is true, and it forms one of the central pillars of our fat loss program the Ideal Weight Program.

Some low-carbohydrate diet advocates argue that the obesity epidemic was caused by US dietary guidelines that emphasize a carbohydrate-rich diet*. The idea here is that the increase in calorie intake was due to the diet shifting in a more carbohydrate-heavy direction. In other words, they're hypothesizing that a carbohydrate-rich eating style increases food intake, which increases body fatness**. According to this hypothesis, if we had received advice to eat a fat-rich diet instead, we wouldn't be in the midst of an obesity epidemic.

Fortunately for us, this hypothesis has been tested-- many times! Which eating style leads to higher calorie intake and body fatness when calories aren't controlled: a carbohydrate-rich diet, or a fat-rich diet?

Short-term Studies

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