MY FAVORITE RECIPES By Dee Bryson: Meet The Garnicas

Fred and Robin with their children, from left, Ellen, Cora, Reese and Shaun Garnica at Trillium Lake in 2017. The lake is 40 miles southeast of Portland in the Mt. Hood National Forest and sits at an elevation of 3,600 feet.

Fred and Robin Garnica moved to the Palouse 18 months ago. They are the very busy parents of four beautiful and active children. Fred joined Whitman Medical Group as a physician assistant after graduating from the University of Washington.

The Garnicas shared a turning point in their lives that helped them redirect their career choice and send Fred back to school to pursue another degree which led to Fred’s current employment.

He had been previously working in nuclear medicine and during this time their oldest child Shaun, suffered from a burn to his hand after reaching up and grabbing a hot pan that had just come out of the oven.

They rushed to a medical facility where they were treated by a compassionate physician assistant who left an impression on them.

This was a powerful moment for Fred and influenced his decision to return to college, with the support of his family, for another two years and become a physician assistant.

After completing his degree, Fred was offered a position at Whitman Medical Group which required another move for the family. Robin and Fred both grew up on the west side of the state. Not only did they leave family behind when moving to the Palouse, they expressed their concerns about leaving the larger schools that they were accustomed to and moving to an area with considerably smaller schools. While they initially had concerns about this, they said it is now one of the favorite parts of their family’s journey.

A few of the activities that the Garnicas have enjoyed are hiking Kamiak Butte, paddle boarding on Lake Coeur d’Alene, attending WSU games and Ferdinands.

Fred and Robin share a love for health and wellness in both their personal and professional lives. She is a graduate of Brigham Young University and has a degree in exercise science. While she hasn’t had the opportunity to use her degree professionally, at this phase in life she tries to find opportunities to use it personally.

She recently completed a half-marathon in Boise. Robin and family also participated in a commemorative bike ride for her uncle, Michael Dixon, who was a researcher and instructor at the University of Idaho. Mike died quite unexpectedly, due to a heart condition, at the young age of 44 in 2014.

The Garnicas have witnessed first-hand the impact that suffering from health issues has had on their own families. Fred’s mother is in her ninth year of fighting pancreatic cancer and has inspired their family as well as many others in her pursuit of education and treatment in her holistic approach to fighting the disease.

Perhaps this personal struggle is part of what makes Fred such a kind and compassionate health care provider, because he is keenly aware of not only the importance of good health, but the impact it has on the entire family unit.

Recipes

Crockpot Mexican Beans

From sister-in-law Elisa

4-5 cups dried black or pinto beans

2 Tbsp. salt

1/2 Tbsp. dried garlic powder

1/2 Tbsp. dried onion powder

1/2 tsp. chili powder

1 heaping tsp. cumin

Rinse beans. Put beans and spices in crockpot. Fill up to within an inch of the lower lid rim. Cook for 5-6 hours on high.

Oat Flour Chocolate Chip Cookies

Adapted from America's Test Kitchen's version with white flour

Approximately 4 cups oats, blended up in blender to make oat flour

1/2 tsp. baking soda

1/2 tsp. salt

12 Tbsp. butter, melted and cooled

1/2 cup granulated sugar

1 cup brown sugar, packed

1 large egg, plus 1 egg yolk

2 tsp. vanilla extract

1 cup chocolate chips

Preheat oven to 325. Whisk dry ingredients together.

Beat sugar and butter together until well blended. Add egg, egg yolk and vanilla and beat again for another minute. Add dry ingredients and combine. The dough will be fairly gooey, but pulling away from the edge of the bowl a bit. Add chocolate chips.

Scoop on to parchment paper. Bake for nine to 11 minutes, until showing just a bit of brown on edges. Pull off pan and let cool on rack or counter top.