Thieves Snickerdoodles

So this morning started off fine but i waited for my coffee until about 11am. I was trying to go caffeine less but it wasn't working. So, I decided to make a strong brew (it was the last of my coffee) and turn it into an iced almond milk vanilla latte. Haha, said the ants. We ate all your syrup. Then died in the bottom of the bottle, only to be discovered AFTER I poured the corpse-filled concoction into my luscious caffeinated drink. So, I pour it out and make up my mind. I'm going to lakeshore coffee. 

It took me a minute to coax Zander but we made it in the car. Zander wanted a cookie so we found a gf Snickerdoodles and he gobbled it up. I barely got a bite so I made my own.  There, you have my reason. Now, try this recipe!!!

Adapted from:http://wholenewmom.com/recipes/pumpkin-snickerdoodles-with-gluten-dairy-egg-and-sugar-free-options/

Preheat over to 350*

In one bowl combine:

1/2 cup melted coconut oil

1/2 cup pumpkin puree

1/2 cup honey

1/4 cup xylitol or stevia

4 tsp pumpkin pie spice

1 egg

3/4 tsp baking soda

1/2 tsp salt

Slosh of vanilla extract

10 drops thieves essential oil

Mix well

Gently add:

1 1/2 cups of all purpose gf flour

1/2 cup coconut flour

Combine just enough. 

Roll into dough balls and then roll them around in about 3tbsp of sugar and 3 tsp pumpkin pie spice. 

Put on cookie tray, smash with three fingers and bake for 10 mins. 

Let cool and the devour. I mean, try. Mmmmmmmm. 

My morning ritual.

This is my breakfast nook. Every morning, I wake up, turn on the Keurig and start breakfast for my son (organic, free range scrambled eggs and sauteed mushrooms, with fresh fruit and toast--yes, he eats all of that!!).

While he is puttering around, my cup of coffee is happily brewing, and the mushrooms are cooking, so I can start on my breakfast.

Since the last week in December, I have started on a liquid breakfast. It works well for me, and it last at least 3-4 hours, which is what I need. I usually have several drinks in the morning: black coffee (organic/fair trade--yes kcups do make great coffee choices!!), my breakfast smoothie, and then my homemade "vitamin water".

The best part of smoothie breakfast is that I can do it in 5 minutes. I have all of the ingredients (beside the fruit and juices) in one place, along with my blender bullet. It was the best Christmas gift my Dad ever gave me.

Here is the ingredients/directions on my smoothie and vitamin water.

Protein Fruit Smoothie:
1 serving protein powder  (preferably > 15g of protein)
fresh fruit
1/2 cup ice
fruit juices (my faves are carrot, lemon, and acai) (aprox. 1/2 cup total)
spinach (if you want extra green--sometimes i omit)
vitamin c powder
glutamine poweder
chia seed
1 squirt  stevia sweetener (the vitamin c and lemon juice make it a bit sour)
splash of unsweetened almond milk

Blend for at least 1 minute. The longer you blend, the better then stuff is broken down, making it easier for you to absorb it. I read somewhere that studies show people stay fuller for longer if they blend their smoothies longer. I'll find that info and update this blog when I do.

Enjoy!!!

Vitamin H2O
2 cups brewed wooyi green tea
2 tbsp lemon juice
2 tbsp acai juice
2 tbsp carrot juice
chia seed
Vitamin C powder
Glutamine powder
ice
1 squirt of stevia

Shake up, chill, and drink all day to stay dosed up on your essential vitamin C and EFA's (essential fatty acids). I usually like to drink it to take my other vitamins because the chia seeds become kind of silky, helping the vitamins go down.

Tell me if you try these drinks. They are so YUMMY.

<3 Amelia

RECIPE: millet bread (gf, vegan, nut free)

It has been a while since I did any recipe posts. I decided to make it a point to do this one, mostly because it was DELICIOUS!

I got the inspiration from GingerLemonGirl, so thanks for posting your idea! You have made gf eating easier, and now that you also focus on vegan recipes too, I love you even more!

Okay, here is my adopted version:

1cup millet flour
1/3 cup brown rice flour
1/3 cup arrowrroot starch
1/2 tsp salt
2 tsp baking soda
1 tsp xanthan gum
1 cup rice milk
3tbsp coconut oil
1 flax egg (1tbsp flax meal + 3tbsp hot water, combined)

First, preheat oven tp 450*.

Measure the coconut oil out and add to saucepan on low to melt. Add milk. Bring to warm temp. Turn off heat.  Add flax egg.

Measure and whisk all dry ingredients.

Combine wet and dry, just until mixed.

Add 1/2 tbsp coconut oil to baking pan, put in oven to melt, spread to grease pan.

Add batter to pan. Cook for 20 minutes, or until done (test with cake tester or toothpick).

Let sit for 5 minutes and then slice, "butter", and enjoy!

<3 amelia

Goji berry power cookies

Today, I wanted to do something special for grandpa Gordo's birthday, so I made power cookies!
Eating sweets is my biggest downfall, and I've been tempted lately. Good thing I didn't have enough money at the gas station, or else I would've had two peanut butter cookies this morning!
My willpower was fading, and with the occasion of a birthday, I decided to be creative and make a healthy treat. We must eat to live, not live to eat, remember, so let's not be guilty about indulgences every once and a while.
Here is the recipe.
Goji Berry power cookies
Preheat oven to 350*.
Prepare your cookie sheets with parchment paper, or spray with an olive oil non stick spray.
Gather ingredients:
Dry:
1/3 cup Coconut flour
1/3 cup garbanzo bean flour
1/3 cup brown rice flour
1/3 cup arrowroot starch
1/2 tsp xanthan gum
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp unsweetened coconut flakes
1/3 cup flax seeds
1/4 cup dried organic goji berries
1/2 cup gluten free oats
1/8 cup 100% organic cacao nibs
Flax egg:
1 tbsp ground flax seed
3 tbsp hot water
Wet:
1/3 cup coconut oil
1/2 cup organic brown sugar
1/3 cup cooked butteernut squash
1 whole peeled and grated zuccini
1. Take the hot water, and put the ground flax seed, and stir. Set aside. This is the "egg".
2. Mix all of the dry ingredients in a bowl and stir with a wisk to uniformly aerate it.
3. Melt the coconut oil, and combine it with the sugar, zuccini, squash, and flax "egg". Mix thoroughly.
4. Slowly fold the wet mix into the dry mix. Batter should be sticky and formed, not runny.
5. Use 1/8 cup scoop, and scoop batter onto greased/lined baking sheet. (I also did some in cupcake tins, and it worked out great.)
This recipe yields up to 2 dozen, depending on size of scoops.
This recipe is chalk full of protein, fiber, fruit, and veggies, not to mention the essential fatty acids found in omega 3, 6, and 9. This is great for breakfast on the run, or for a snack. Since the amount of sugar and carbs are low, and there are complete proteins in them, they will not spike blood sugar levels.
All of the ingredients, if not stated, were organic. I just got really annoyed with typing it over and over again.
Each cookie is approximately 69 calories, which come majorly from the coconut oil, and seeds. There are 7 g of protein in each cookie.

Lifestyle vs. Diet

For many years, I have been prone to picking a new "diet" and trying to make it work, then after several days, or weeks, (if I am strong willed), I go back to binge eating the junk food that my brain craves, (processed carbohydrates like bread and crackers, sweets, and comfort foods high in saturated fats).

Well, trying and committing are two different things. I have been reading Dr. Joel Fuhrman's Eat To Live book, and it is truly amazing to see how I fit in with those people he describes: crash dieting, yo-yo-ing with my weight (+10, -10), and finding it hard to commit to a diet. Well, as he, and several other nutritionists describe, it isn't a diet, it is a lifestyle.

For the past 5 years, I've known that I have a mild intolerance to dairy products. For the past 10 months, I have realized that I have an intolerance to gluten products. And, for the past several months, I have realized how important it is to limit and be wary of any and all animal products. With all of this milling around in my brain, finding a diet (meaning purely the food I eat, not necessarily a "diet") that fits me perfectly isn't something that is written in a book. So, that is what I want to start doing. I want to write about my life, my food choices, and my health. This is the topic of this blog, and I am happy to say I've come up with an acceptable blog title, FINALLY!!

So, if you, too, are out there searching for another diet that is going to help you lose the weight that you want to get rid of, or if you are fighting a serious illness, and want to gain health through nutritional and preventative measures, this is the right spot for you.

To begin telling you about my food lifestyle, I will describe the foods I avoid (or try to):

• non-organic meat
• non-cagefree eggs
• dairy (except goat cheese and greek yogurt)
• soy
• processed anything
• artificial anything
• gluten (wheat products)

The staples of my diet that I DO eat are:

•  fresh, organic (when possible due to availability and cost) fruit and vegetables
•  dried fruit and nuts
•  legumes (beans)
• whole gluten-free grains

The only reason that I am pointing out organic foods is because of the meaning of the word organic.
  Organic- To be grown, produced or farmed with no artifical pesticides, herbacides or fertilizers.

( To be labeled organic, the ingredients must ALL be organic. There is an $11,000 fine if the information given is false!)


The reason those artificial or commercial -cides are not good, is because they always have trace amounts that remain on the crop, even after washing, milling, or cooking. There is no escaping them, and not only do they build up in your system, they can cause cancers, diseases, and DNA mutations. 

Also, the nutrient content of the soil that non-organic produce is grown in is seriously depleted because of the leeching caused by those commercial and artificial -cides. It's scary to think that even though you are eating healthily, the fresh produce you are consuming can also cause other bad problems for you! 

More about organics in another post, but this is where I am at right now. I am reading constantly to learn more about the health and safety of our food for not only my health, but also the health of my son! 

Remember, we must eat to live. Let's eat right. 

--Amelia--10/10/12

 

LIFESTYLE: Vegan Mama lost 15lb in 50 days

I wanted to write a quick post on how adopting a gluten free vegan diet (plant based) change my mind, body and spirit.

This isn't done yet and it needs revision.

My interest in a vegan diet began when I started taking a Hinduism class in January 2012. I was advised that this course, if you could fit it into your schedule, was one of the best ones around. This course was taught by Prof. George, in the theology department. The Hindu culture, coming from little that I knew about it, was always intriguing to me because of their interesting lifestyle (music, dance, attire, and intellectual level) and so I decided to learn more. What I learned was that they practice a whole different lifestyle over in India, including diet and how they practice medicine (Ayurvedic) and because of this, they are often healthier.

One of the biggest things in life is remembering this key piece of advice: KNOWLEDGE IS POWER.

The more you know about anything in life actually makes you the wiser person. You know why? When you don't know something, you are unaware of all the intricacies about that specific thing. Being ignorant is not bliss. People get diseases because they do not know that things are harmful to them, such as inflammatory causing reagents (which can include but not be limited to: food, drugs, hormonal imbalances, and mineral/vitamin deficiencies).

I briefly will state what has helped me change my life from being ~147 pounds to a slim, but not YET sculpted, 132 pounds in ~1.75 months. That is 15lbs in 50 days. The best part is, I am just beginning to have time to work out like I want. Imagine when I have the summer to train fully, every day, and not slip up because of stressful moments. Anyways, I was talking on a rant to myself...motivation!

The things that helped me lose 15lb in 50 days:

Going Vegan.

Going Gluten Free.

I also started moving: dancing, singing, crawling on the floor, picking up sticks in the yard, doing laundry....etc. Something little every day. The summer is approaching and what a better way to enjoy the nice weather than with a little bit out sunshine and activity.

Don't laugh, but when I took Alexzander in his first bike ride on the back of mine, I had him wearing a pink helmet because that was all they had. I am returning it but he is a darn cutie not matter what color he wears!!!

Do it all, especially incorporating you FAMILY....Even babies. They love the food, love the activity

These are my tips, next moment that I take a break from studying or when I actually have time, I will post pics of my before pants and after pants, and you will be like shazam?!

**This next part is a revision**

I am now 8 months into my lifestyle change, and I can honestly say, I haven't been perfect, but I have made PROGRESS.

In the news I have heard of SO many celebrities switching to a plant based lifestyle, and I do not know if it is because more fitness/nutrition trainers are reading more about them, and passing along the info to their clients, or if the celebs are just reading more about it on their own, but either way, I am HAPPY for them!!! Way to go!! Some new Vegan's in the spotlight include: Arian Foster, Pink, Natalie Portman,...etc. It's awesome to see that they are adopting this lifestyle, and feeling miraculous because of it!! 

Courtesy of PETA

RECIPE: Spicy Thai Tofu Stir Fry

Tonight I wanted to try a new vegan protein, so I decided to turn to tofu.
Honestly, I don't like using soy products, because of the various problems it can cause different people (I sometimes have stomach issues if I eat too much of it.), but I think that everyone can gain benefits from using a variety of foods, so try it! I shall repeat, I eat soy only in MODERATION (once/month at the most).

I was feeling like a nice Thai influenced recipe, so look for the ingredients that originate from Thailand throughout this recipe :-)

The ingredients are as follows:
(serves ~2)

4 Tbsp EVOO (I did 3-4 circles in the pan...)
4 Tbsp Low Soduim Soy Sauce
2 Tbsp Coconut milk
Ginger seasoning
Curry seasoning
1 Tbsp red onion
1 jalepeno
1/2 Tbsp. minced garlic
1 package Extra Firm Tofu
2 large zucinni or yellow squash
1/2lb asparagus
1 cup mini portabella mushrooms
1/2 cup cauliflower

1 cup cooked brown rice

1.) In large wok or pan, add EVOO, Soy Sauce and minced garlic, diced Jalepeno (I used the seeds to make it spicy, but you can omit if you don't like spice) and minced red onion. Let all ingredients simmer on high heat, until you smell the aromas of the veggies.

2.) Remove tofu from package, drain water and cut into 1 inch pieces. Add to pan. Allow the tofu to cook on medium heat for ~8-10 minutes to absorb the flavors so that you are not left eating a bland tofu. It soaks up whatever flavors it is cooking with very readily.

3.) While the tofu is cooking, chop all remaining vegetables into bite sized pieces. Add to pan after 8-10 minutes of the tofu cooking. Add the coconut milk and stir to combine all ingredients. Cover for 15 minutes or until all veggies are tender.

4.) Serve over 1/2 cup brown rice for a complete protein filled meal. This is not only low calorie, but also a complete protein with the vegetables, tofu and and brown rice.

Enjoy!!!

If you have nutritional questions, please do not hesitate to ask. I guestimated this recipe to have 320-380 calories per serving.