TheHatsPodcast 10/28/20 TheHatsPodcast 10/28/20

The Hats Podcast Blog v 2.1

Hello, and welcome to The Hats Podcast Blog! We are excited to launch this brand new monthly publication where we plan to share tips about the various hats we wear, provide an easy, quick summary of episodes you may have missed and also share a recipe or two (to satisfy our Chef, Creator and Author hats all at the same time!).

EPISODE INSIGHT

If this is you first venture into the world of The Hats Podcast, allow us to share with you our most listened-to episodes from Season 1:

The Entrepreneur Hat– If you currently have a business or are thinking about starting one, we highly recommend you listen in to this episode! Co-hosts Melissa and Kerri share tips for success for the budding entrepreneur, the sole practitioner and someone operating a large corporation with many employees.
The Black Woman Hat– By far their most personal episode, listen in to hear the stories, perspective, pain and pleasure of being a Black woman in American society. Melissa and Kerri share tips on how to thrive while wearing this hat, in spite of the burdens that come with it. This episode will move you.
The Protester Hat– This episode presents an interesting intersection between The Entrepreneur Hat and The Black Woman Hat. The Protester Hat encourages people think wisely about spending their dollars, time and energy in ways that support causes and businesses that align with their beliefs and experiences, i.e. the experiences of being a Black woman in America. Listen for tips on how to protest large and small, in whatever way has meaning for you.

If we are honest, we LOVE all of our episodes from Season 1. We hope that you will check them all out!

We are incredibly excited to have launched Season 2! In this season you have heard and will continue to hear from Melissa and Kerri by themselves. But, the season also includes an incredible panel of experts brought in to discuss topics in which Melissa and Kerri have experience and ideas, but not expertise. There is so much for you, and Melissa and Kerri to learn this season! We hope you will listen in and spread the word!!

RECIPE CORNER

For our first Recipe Corner, we decided to share one of the first recipes that made us feel like we were really creating something on our own. For Kerri it is Chocolate Chip Pancake Muffins. For Melissa it is Plant Based Chocolate Chip Banana Bread. Try these yummy delights and your taste buds will thank you!

Chocolate Chip Pancake Muffins

I started making these muffins when my oldest was an infant born with an undiagnosed food allergy. In order to continue to breastfeed, I had to remove all known allergens from my diet. So, for one year, I had to eliminate the “Big-8” allergens from my diet: dairy, eggs, fish, shellfish, peanuts, tree nuts, gluten and soy. No milk or eggs meant no pancakes. No pancakes meant not a happy Kerri! So, I started learning about all sorts of food substitutes that would allow me to have pancakes every now and then. I found an egg substitute that stated any recipe including this substitute must be cooked immediately. I am anal and thought - well, it takes more than “immediately” to make a batch of pancakes, maybe even up to 20 minutes. BUT, my aha moment that was if I made a batter and immediately got it in the oven, that should qualify for “immediately.” From there, my gluten-free, dairy-free, egg-free pancake muffins were created! So, if you need to make these muffins with allergen supplements, the muffins will still be delicious!

Ingredients

1 cup brown rice flour[1]

½ cup coconut flour

½ cup of buckwheat flour

1/3 cup of ground flax seed

3 teaspoons baking powder

1 teaspoon salt

1 ½ teaspoons of cinnamon

2 cups of milk or milk substitute

1 large apple

2 large eggs or egg substitute

2 teaspoons of vanilla

4 tablespoons unsalted butter or butter substitute, melted [2]

3/4 cup of chocolate chips (you can find them dairy free)

Yield: 12-15 muffins

Directions

1. Preheat oven to 375 degrees with rack in upper third.

2. Grease 12 to 15 muffin cups.

3. Shred the apple. Squeeze out as much juice from the apple as possible and set aside.

4. Whisk together flours, flax seed, baking powder, cinnamon, salt and apple shreds in a bowl. Add butter to this mixture once dry ingredient are combined.

5. Whisk together milk, apple juice, egg, and vanilla in another bowl. (If you don’t mind doing a few extra dishes, mix the eggs and vanilla in a separate bowl with a hand mixer. This extra step will make your muffins a little bit fluffier. Add the vanilla/egg mixture as your last step once the milk mixture and flour mixture are combined. Think of it as step 6a.)

6. Mix milk mixture into flour mixture until just combined.

7. Distribute the batter evenly amongst the 12-15 muffin cups. Add 1T of chocolate chips to each muffin and mix them in with a fork.

8. Bake until golden brown and cooked through, about 25 minutes.

Now, if I am completely honest, I serve this to my kids with syrup. It is a sweet indulgence. But, it is also packed with lots of nutritious deliciousness!

[1]This recipe will work with all purpose flour. I use this variety of flours because it allows the muffins to be light and fluffy while keeping it gluten free and adding lots of healthy fiber, protein and other vitamins and minerals.

[2] If you happen to have a cup of bacon grease next to your stove (which I always do), you can also use it as your fat. I give credit for this tip to my friend Courtney’s mom, Mrs. Cassandra Washington! And, yes, I do this most times!

Plant-Based Chocolate Chip Banana Bread

So what does one do with very ripe bananas? Make chocolate chip banana bread of course! This chocolate chip banana bread was the most delicious and moist chocolate chip banana bread that I’ve ever had (and I’m not saying that just because I made it). It truly was delicious and went very well with a glass of cold almond milk. Try the recipe and let me know how yours comes out.

Ingredients

* 1/ 2 cup of coconut oil

* 1 cup of sugar in the raw

* 1 1/2 teaspoons of Ener-G egg replacer mixed with 2 tablespoons of warm water

* 1-2 tablespoons of vanilla almond milk

* 3 very ripe bananas, mashed

* 1 1/2 cups of flour (we used garbanzos bean flour)

* 1/4 teaspoon of sea salt

* 1/2 teaspoon of baking powder

* 1 teaspoon of baking soda

* Dash of cinnamon (optional)

* 1/2 cup of vegan semi-sweet chocolate chips

Directions

1. Preheat overnight to 350 degrees F. Lightly oil loaf pan.

2. In a large bowl, cream together coconut oil and sugar in the raw until light and fluffy. In a separate container mix together your Energ-G egg replacer powder with warm water. Add that mixture to your sugar and oil and mix well. Stir in almond milk and bananas.

3. In a separate bowl combine your flour , salt, baking powder, and baking soda, and cinnamon (if using). Blend the flour mixture into the banana mixture, ensure that it is evenly combined. Fold in the chocolate chips.

4. Bake at 350 degrees F. for 45 min. Readiness can be determined by inserting a toothpick into the center of the loaf. If toothpick comes back clean then the banana bread is done! Cool bread in pan for about 20 minutes before removing. Allow to cool completely before slicing. Enjoy!

Plant-Based Chocolate Chip Banana Bread — Plant-Based Chocolate Chip
Banana Bread

TheHatsPodcast 8/14/19 TheHatsPodcast 8/14/19

Welcome To The Hats Podcast!

Welcome to The Hats Podcast, where personal stories and practical tips help you balance the many hats you wear. We tip our hats to you!

Meet Kerri, one of the Co-hosts for The Hats Podcast!!! Kerri Harper-Howie is an attorney and businesswoman who lives in southern California. Kerri spends most of her time working in her family’s business, in partnership with her mother and sister. Kerri also dedicates time to maintain a small employment law practice through which she assists and advocates on behalf of women transitioning from their current jobs. Kerri is married and has two children. She enjoys spending time reading, traveling and figuring out what hat she will wear next!

Meet Melissa, the other Co-host for The Hats Podcast!!! Melissa Dumaz is a Licensed Marriage & Family Therapist, Best Selling Author, and Self-Care Coach. She specializes in guiding clients through the complexities of overcoming emotional & physical trauma, grief & loss, and improving relationship satisfaction. Melissa passionately supports women through the everyday stressors of modern womanhood, marriage, pregnancy, and life as a mom. She sees clients through her Private Practice, U Help You, where she believes that a healthy you starts with you making new (healthier) choices to live your best life! Melissa resides in Southern California and is happily married with three children. She loves finding new ways to be creative with the many hats she wears!

You can learn more about Kerri & Melissa’s friendship and how they began The Hats Podcast by checking out their episodes, Meet Kerri & Melissa and The Friendship Hat episode, and their promo video.