Sweets and More healthy Sweets

If you know me, you know i have a major sweet tooth! Major sweet tooth, did i mention i have a major sweet tooth?  Well, i'm starting my whole foods journey and i really don't want to give up sweets, and thanks to some cleaver recipes i now won't have to give up cookies or brownies.  i will however switch out the unhealthy items for foods that will help my health and body not hurt them.

We have a tradition at our house to make cookies or sweets on lazy relaxed Sunday afternoons.  Now that i have the superfoods I don't have to feel guilty about my sweet indulging.

Like superfoods CHOCOLATE!  that's right chocolate as a superfood???  I knew chocolate was good for you in moderation but an actual superfood?  YES!  GSGLife has this amazing superfood line that is full of fruits and veggies!  It is oragnic and raw fruits and veggies like: broccoli, kale, spirulina, berries, beets, cauliflower, barley and more!

There is a superfoods red, green and chocolate.  Today i'm going to highlight the chocolate!  It still has all the above veggies and in just 1 tablespoon you will be gettig 3-6servings of your fruits and veggies!  its amazing stuff.  You can message me for more info or you can buy it here!  We use the superfood chocolate for hot cocoa, chocolate milk, and anytime a recipe calls for cocoa I switch it out for superfood chocolate.  The food still tastes just as great, and i'm sneaking in fruits and veggies all while satisfying my sweet tooth.  If you don't believe me, then you really just need to try it.  Superfoods is designed to add to water, but i think its a great recipe tool.

Try this recipe at home with your own SuperFoods Chocolate and let me know what everyone thinks!  complements to the chef will for sure happen and i'm sure peoples jaw's will drop when they realize that there is broccoli and kale in their cookies!!  believe me i've witnessed it first hand.

No Bake Choc-Peanut-Coconut Oatmeal Cookies

Bring to just melted in a pot on the stove:

     1/2 c organic butter or coconut oil

     1/2 c coconut milk

     3/4 -1 c raw honey

     1/3 C superfoods Chocolate

then add

     3/4 c organic peanut butter

     1 tsp. vanilla

     1 c plain shredded coconut

     2 1/2 c rolled oats (use gluten free for GF recipe)

Lay a sheet of wax paper on a cookie sheet.  Drop the mixture by teaspoonful on the sheet and put in fridge to harden.  Or just eat it hot by the spoonful, its just that good!

detox phase 2

Detox phase 2 day 1-3 (day 7-10)

This phase wasn't nearly as difficult as the first couple days.  I believe I was better prepared and ready for this week than last week.  The biggest difference was that my cravings and actual stomach size has shrunk so I don’t need to eat a large as meal as I use to.  I believe that is something to keep in mind, once you start eating nutrient dense food, your body doesn't need to keep eating because once it recognizes that it has reserved what it needs you are full.  I really realized this as I was buying the food for the detox for the second week.  I bought the amount of ingredients that was recommended but I didn't end up eating it all.  I would even suggest for people to beware of what they are buying they might want to decrease the portions a bit(But that’s because I’m someone who has a hard time throwing food out).

BEST PART: able to add bread back into our diet.  I was looking forward to adding bread back into my diet.  We were allowed eat rye bread.  I had never tried rye bread before, it was hard to find, I could only find it at a whole foods market.  It tasted good, it definitely had a different taste to it, but I really enjoyed it.  I am not a big bread eater to begin with because I know it is so high in carbs and does very little to fuel my body.  But sometimes you just need a slice of bread to go with your smoothie.   I did enjoy several of the other recipes and also tried beets for the first time.  I don’t believe I will go to beets for everything but now I can at least say that I’ve tried them, it only took me 34.

WHAT I’VE LEARNED: I believe that I have learned a lot while on this detox.  Most of them are: more self control, confidence in making healthy food choices, I don’t need a lot of food to survive and feel good, its ok to try new things, its not all about the number on the scale, I’ve done great but I still have a long way to go.

HARDEST PART: the hardest part has been that the food plan can get a little boring.  You basically eat the same foods for 3days in a row and then switch to something else.  At first you love the new recipes and its great and exciting, but then a day later your mind wants something else.  Also each phase of the detox gets less and less restricted so I found that it was almost harder to stay on track.  Again, it was hard to not toss little snacks and left over food from the kids into my mouth.  I have definitely discovered to be more aware of what I eat and how much.  I can’t really explain it, but its something like the fact “you give em an inch they will take a whole foot.”  I really felt this way this week, I was given an inch with more food options and it was really hard to not go crazy and just eat the whole loaf of bread.  I could eat several slices a day but I really should limit myself to the exact amount.   I also became highly nervous that I would gain back the weight I had lost.  I had worked so hard to lose 7lbs and I didn’t want to blow it.

Here is a recipe from phase 2 of the detox for you to try at home.  Its great, my family and I really enjoyed it.  This recipe is your healthy mashed potatoes up graded to be even better for you.

GREEN SMASH
2 baking potatoes, scrubbed not peeled and chopped
1 small head of cauliflower, chopped
2 Tbsp extra virgin olive oil
1 bunch of green onions diced
2 tsp garlic

In a large saucepan, cover cauliflower and potatoes with water and bring to a boil.  Reduce heat and simmer until cauliflower and potatoes are tender.  Drain water and place cauliflower and potatoes in a mixing bowl (i just toss it in my kitchen aid) add green onions and garlic to bowl and blend mixture until very smooth.  Serve hot. 

Raw Coconut Protein Balls

Raw Coconut Protein Balls 

The twins and I made these treats the other day, and it was so easy and so fun.  My husband came home and said, "why did you put coconut on the meat balls!"  I laughed and said they do look like meatballs, but instead of all the oil and fat, they are healthy, all natural plant based protein balls!  I love them, the kids think they are good.  Tenley said, " they are good, but kinda thick."  and that is exactly right. So one night when you are craving something sweet grab the recipe and have the kids help you make this exciting new treats!  I'm ecstatic because of all the hidden nutrients in each bit!  7000mg Omega 3's, 15grams of protein, healthy fat, and chocolate all rolled into a sweet ball covered with coconut.  You know you want one!!!  We doubled the recipe so we could enjoy them for longer.

Raw Coconut Protein Balls

These wonderful gems are packed with protein and Omega’s.

They are raw, gluten-free, dairy-free, soy-free and sugar-free.

And are also extremely yummy!

Ingredients:

2 tablespoons coconut oil

1 scoop GSGlife vanilla protein powder

1 tablespoon sunflower seed butter

2 tablespoons coconut milk

2 tablespoons raw, organic, sprouted, ground GSGLife flaxseed

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup unsweetened shredded coconut

Instructions: combine all ingredients in a bowl–EXCLUDING  the unsweetened shredded coconut. Line a tray with wax paper. Form the ingredients into little balls. Roll each ball in the unsweetened shredded coconut. Add the balls to the tray, then put into the freezer for 30 minutes to form. Makes 4  balls.

Some of you asked how many calories or weight watchers points.  this is my best estimate each ball: cal:112 fat:7 fiber:3 protein:8 carb:7 points plus: 3

Order GSGLife products at www.mygsglife.com/sisters/   or www.gsglife.com (use id #1039)

*NOTE: GSGLife products are gluten-free, dairy-free, soy-free, raw and, USDA certified organic.

*The GSGLife flax is also Sprouted, which increases the nutritional content of the flax.

Recipe courtesy of Kristie Rosser.

Healthy and Delicious Mexican Sweet Potato Burritos

If you know my family, you know we all LOVE mexican food!  When ever i go home to visit we always stop by Los Hermanos or Joe Banditios!  I want my mexican food, but i don't want all the fat and yuck that goes with it!  Sunday we had the missionaries over from our Church and they loved it! my husband who always wants to know what he is eating before he will give it a try, told me to add it to the weekly menu!  the kids didn't like the kidney beans and picked those out, but really liked as well.  I loved it, and can't wait for some more!!

it was my first time trying this recipe, but i was able to make it all from start to finish in 20min and then it baked in 10min which gave me time to clean up.  the best part of this recipe is that most of the ingredients were in my pantry!

Ingredients

Sweet Potato Bean Burritos

1 Tbsp extra virgin olive oil

1 onion chopped

2 tsp chopped garlic

6 Cups kidney beans or your favorite beans. (rinse thoroughly if canned)  I used 1 can kidney, 1 can black, 1 can pinto just because that is what I had in the cupboard.

2 Cups water

3 Tbsp chili powder

2 tsp ground gumin

4 tsp prepared mustard (i questioned adding this, but did it, and everything turned out great)

pinch of cayenne pepper, or to taste

3 Tbsp bragg liquid aminos

4 C cooked sweet potatoes

12 (10") whole wheat flax tortillas (or your favorite tortillas)

Directions

Preheat oven 350 degrees.  Heat oil in medium skillet and saute chopped onion and garlic until soft.  Rinse beans if needed place in mixing bowl and mix. (I used my kitchenaid and just blended)  add in cooked sweet potatoes.  I cook my potatoes in the microwave to save time and to not have the oven on all day in the heat of Texas.  To cook in the microwave wash potatoes well cut in half and place on microwave safe plate.  put 1/4 c water on the plate and cover the potatoes with a microwave save bowl.  this will make it so it steams the potatoes.  Cook until tender with a fork.  I cook for 4 min and then rotate ***warning the plate and bowl will be VERY HOT*** so when you take it out of the microwave use an oven mitt.  While mixing the beans and sweet potatoes together gradually add in water.

Turn of stove and add onions and garlic to the bean/potato mixture.  Add in all remaining ingredients: chili powder, cumin, mustard, cayenne pepper, and Bragg Liquid Aminos.

Divide bean mixture and mashed sweet potatoes evenly among the warm tortillas.  Top with chees, fold up burrito style, and pace on a baking sheet.  Bake for 12min. and then serve.  Makes 12 burritos.

**Can be frozen for later use. 

 bean and sweet potato mixture

 final product

we had 4 adults and 2 toddlers but only had 3 left they were that good!

**recipe courtesy www.mygsglife.com/sisters Greensmoothiegirl Reader's Favorite recipes Vol 2. pg 26.

Cross the Boarder

 homemade tortilla chips.

thankfully my husband and i share the same desire and need for mexican food.  Honestly if i were to get a $1 for every time we empty out a jar of salsa we would be RICH!

salsa is great, low calorie and spicy, it's the chips that get me in trouble so here is what we have been doing lately to HEATHY-it-UP.

Just cut the tortilla into triangles, coat with a little olive oil and sprinkle with a little salt.

Pop them into the oven set at 350 degree's and watch them close.

It usually takes about 12-15 minutes to get my favorite crispness.

I'll be serving them with PaPa Mortensen's Famous Guacamole.

(It's really simple, but for some reason when he makes it, it turns out amazing!)

4 avocado's

the juice of 1 fresh lemon

1 tsp. lemon garlic salt

WhY green Smoothie?

Happy St. Patrick's day!
it seems only fitting to talk about green with St. Patrick's day is around the corner.
My family has always celebrated st. Patrick's day i remember as a kid looking forward to the green pancakes and green milk, everything was green!
with a little Irish blood and it being my grandma's birthday my dad always made it a special day.
i hope you get your GREEN ON and instead of green pancakes maybe try a green smoothie!

Why is it so amazing for you to drink 
"green smoothies"?

green smoothies are the current Rage for a good reason!

Well,

the green pigment in food is caused by the food's content of chlorophyll.

Chlorophyll is often refered to as the blood of plants. 

I like to think of it as direct power from the sun.

Daily consumption of chlorophyll-rich foods:

1. Help to keep the body's pH levels balanced, because of their high mineral content.

2. Because chlorophyll is pure energy from the sun, by bringing that energy into your body you gain more energy and that helps your body combat fatigue and disease.  

Can I have a Hallelujah?

3. Because of it's alkalizing properties, chlorophyll -rich foods are awesome and important to consume before a workout because it helps with muscle efficiency and endurance. 

4. ALSO, it's fantastic after a great training session, because it helps the body with regeneration and recovery. That mean's you can hit it hard again much sooner and get a leg up on your competition! (hint, hint you triathletes out there.)

5. Eating chlorophyll-rich foods also supplies your body with easily absorbed calcium keeping our bones strong and helping with muscle contraction.

6. Dark Green veggies are also an excellent source of iron, which helps to increase our physical stamina and boosts our energy because it improves our blood's oxygen-carrying ability. 

OK, I didn't really intend to make a Top Ten list, so I'll stop...

but I keep thinking of reasons for including a green smoothie in your diet at least once a day.

But, you know what? 

All I really need to say is that...

Eating Greens will guarantee you will

LOSE WEIGHT, LOOK YOUNGER, & HAVE MORE ENERGY!

And, who doesn't want that?

Drink up my friends!

ingredients:

1 large orange, peeled and segmented
1/2 of a large banana, cut into chunks
6 large strawberries
2 cups spinach or kale
1/3 cup plain Greek yogurt (I use Chobani 0%)
1 cup ice

throw everything in a blender and then drink away!

Fresh Lemon Artichoke Dip

 Fresh Lemon Artichoke Dip

1 garlic clove, peeled

1 shallot, peeled

2 TB fresh lemon juice

1/2 c plain greek yogart

1 TB apple cider vinegar

1/3 C great northern beans

1/4 tsp sea salt

1/2 tsp mustard

1/4 tsp fresh pepper

4 oz. can of chopped green chilies

2 1/2 C canned artichoke hearts, drained

With a food processor running, drop garlic clove and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and pepper.

Makes 3 Cups. Serve with Homemade Pita chips.

 Homemade Pita Chips (kind of)

 6-8  small pita pockets

Split each pita into 2 rounds , Place rough side up on cookie sheet. Pour olive oil into a small bowl. Use a pastry brush to spread the oil onto the pita rounds evenly. Sprinkle lightly with an all-purpose seasoning blend, Cut into small triangles and bake at 350 degrees for 6-8 minutes or until lightly browned. Baking time will vary according to the thickness of your pitas. Remove from oven, cool and serve.

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