Happy December, Decadent Chocolate Pudding, & ENERGY!

 Happy December!

 Decadent Chocolate Pudding

Compliments of

Ashley Craft, Class of 2011

Ingredients:
1/4 cup almond butter
1/4 cup medjool dates, pitted
1/8 cup water
1/4 cup cocoa powder
1 medium banana
1 tbs coconut oil
1 tsp vanilla
small pinch sea salt

Directions:
Combine ingredients in a food processor and process until smooth. Serve.
 
This recipe from fellow student Ashley, sounds amazing.  I can't wait to try it.  It is made with only healthy whole food ingredients so give it a try.  Let me know how you like it.


In honor of the wonderful month of December, I am doing a series of posts on ENERGY!  Here's the agenda:

1.  Foods for energy and better mood
2.  Boosting energy by taming the sugar cravings monster
3. Caring for your energy by caring for your nervous system
4.  Less toxins = more energy
5.  Feed your soul for more energy


I want you to have your best Holiday Season Ever!  To do that you need abundant energy, and that comes from nourishing your body, mind and soul.  So stay tuned, and you will receive a new message each Friday in the month of December.


 Now let me ask you a few questions?

• Are you looking for the permanent answer to creating and maintaining a healthy weight, restoring youthful vitality, and creating unstoppable energy and joy?
• Have you been on a roller-coaster of weight loss programs, only to find yourself searching for yet another “diet”?
• Would you like to restore more youthful energy levels so you start each day with enthusiasm and positivity?
• Do you feel like you need more balance in your life so that you can put a hold on the aging process and reclaim your vitality?
• Do you know you need to eat better, but are confused by nutrition these days, and just don’t know where to start; or you think a whole foods lifestyle is too boring, expensive, or time-consuming?
• Are you experiencing more aches and pains and limitations each day and wish there was something you could do to feel healthy again?
• Are you ready to feel good in your body again? 

If you answered yes to any of these questions, I can help!  I am a Holistic Health Coach and I have had experience with all these concerns.  I am here to help you find your place of balance amidst the hustle and bustle and confusion of modern day life.  I believe in the power of whole foods and the body's ability to heal, given the proper support.  Go to my website:  www.blissfulbalancewellness.com and if you like what you see, use the connect form to sign up for a free initial consultation.  A New Year, and a fabulous New You are waiting to be revealed!

Healthy Halloween Recipes eRecipe Book

Free Download
"Healthy Halloween Recipes"
is available for a few more days.  Get recipes for great healthy halloween treats.  Here are a few of the recipes:

Apple Bites
Carrot Fingers
Creepy Cheesy Fingers
Creepy Eyeballs
Eyeballs You Can Eat
Goblin Smiles
Dried Fruit Eyeballs
Watermelon Brains
Monster Avocado Dip
Healthy Jack O’Lantern

Apple Teeth
Banana Ghosts on a Stick
Deviled Eyeballs

Here is the link:
Healthy Halloween Recipes eBook

Healthy Pumpkin Latte

I love pumpkin latte's in the fall -- a little bit of a comfort food on a rainy fall day like today.  But I am off sugar and prefer to use mainly Stevia. 

I just thought I'd look up the sugar content in a Starbuck's Pumpkin Latte so I could make a rational decision on how many I might want to consume this fall, if any. 

I usually get a grande size and I have to admit even I was surprised at how much sugar is in it.  Without the whipped cream it has a whopping 47 grams of sugar!

Just for a bit of perspective here, a Snickers bar has 30 grams, which is too much for me for a treat.  So you can see, I won't be having any Starbucks Pumpkin or other flavored latte's this fall.  

But, I did make one at home that was so delicious.  I used Stevia which is an all natural sweetener with no calories, or harmful effects to the body.  I actually had some freshly cooked pumpkin that I was making pumpkin soup from yesterday, so here's how I made it:

Healthy Pumpkin Latte

Make a simple sugar with Stevia:

2-3 packets of Stevia (to taste)

1 cup water

Bring it barely to a boil, simmer and stir for a minute or so.

Add:

4 TBS pumpkin puree 

2 tsp of pumpkin pie spice 

(or  just cinnamon).

Simmer for a few minutes.  Cool and refrigerate.  Should keep a week or two in fridge. This should make a few latte's.

Add 2 TBS to your steaming hot coffee and stir with a mini whisk.  Add steamed milk & stir.  I like a little foam too, but don't have a milk steamer.  I looked online and found a great way to make it in a jar, by shaking!

Steamed Milk (without a steamer)

1 cup organic half and half, put it in a jar with a lid and shake it vigorously for about a minute.  Then microwave it for about 30 seconds. lt makes the foam hold up well and heats the milk.  Pour the milk into the coffee & pumpkin mixture, holding the foam back with a spoon, then top with foam and a sprinkle of nutmeg.  

This is REALLY good.  If you don't happen to have fresh cooked pumpkin, you can open a can of organic pumpkin puree.  You can also use milk or low fat milk, but won't get quite as much foam. 

You are saving 47 grams of sugar, so enjoy, gullt-free!

Mini Zucchini Millet Muffins - Gluten Free

Mini Zucchini Millet Muffins

Gluten Free.  You can make these dairy free by substituting water for the milk.  Still wonderful.

Preheat oven to 425 degrees F. 

Line muffin pan with baking cups.  You can use either mini (so cute) or regular muffin pans, just adjust baking time.

Mix together in a small bowl:

3/4 cup of warm milk of choice
1 tablespoon raw apple cider vinegar

Let stand for 30 minutes while you prepare the rest.

Mix together in a large bowl:

2 cups millet flour (freshly ground if you have a Vita-Mix )
2 tablespoon freshly ground flax seed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

 Mix well then add:

1/3 cup of coconut oil (melt if needed)
2 eggs, lightly beaten
1 cup of grated zucchini
1 grated apple or ½ cup grated carrots

¼ cup organic agave syrup or maple syrup (optional)

Add contents of small bowl and combine well. Fill muffin pans 3/4 full. Bake mini muffins about 10 minutes, or until a toothpick comes out clean.  Bake regular muffins about 15-18 minutes or a toothpick comes out clean.  Remove from oven, cool slightly and remove from pan.  These are delicious served warm with butter or add some maple syrup or honey for a sweet treat.

PS: You can use other flours and oils, but these are my favorites since I am not eating wheat.  Millet is similar to corn meal but I love the flavor for a change. 

Coco-Choco-PB Energy Bites

Coco-Choco-PB Energy Bites

Last night after dinner I was really wanting a chocolate or sweet treat and my food supply was sadly missing anything along those lines.  Usually I can find something for my sweet tooth that is satisfying and healthy, even if its a tablespoon of peanut butter, but alas I was also out of that.  It was a little late and too rainy to run to the store, and I made do with a cup of tea.

So today I decided to whip up some healthy, tasty  tidbits of chocolatey goodness to keep in the fridge or freezer for the next time my sweet tooth kicked in.  They turned out really well and are very satisfying as well as very easy to make.  All the ingredients are healthy too, so win/win for me!

Here is the simple recipe

These are dairy-free, gluten-free and raw.  You could also substitute a different natural sweetener if needed.  So simple, here is the recipe:

1-1/2 cups shredded organic coconut
1/2 cup organic cocoa powder or cacao
1 tablespoon organic extra virgin coconut oil (melt if needed)
1/4 cup organic agave nectar
2 tablespoons organic Crunchy Peanut or Almond Butter
1/2 tsp. vanilla extract
pinch of sea salt

Stir all this together until well mixed and shape into balls.  You can cover with a little finely shredded coconut if desired (I used the Vita-Mix to make the coconut flakes very fine).  Keep in refrigerator.

Impossible Pumpkin Pie - Healthy Version

 

This delicious nutritious pie is made with buckwheat flour instead of a white flour baking mix with zero nutrition.  And I think it is unbelievably better.  It forms its own crust, making it so easy to put together.  Although it is gluten-free, it will be loved by everyone. Top it with some organic whipped cream and this might be your new favorite holiday pie! 

Impossible Pumpkin Pie - Healthy Version (also GF)

 

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

In a food processor bowl add:

2 cups cooked fresh pumpkin (canned whole pumpkin will work also)
1 1/2 cups plain or vanilla almond milk, or coconut milk
2 teaspoons vanilla
2 eggs

3/4 cup organic light brown sugar
1/2 cup buckwheat flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Makes 8 slices.

This recipe was adapted from a Gluten Free Goddess recipe.  I think this is a wonderful website for gluten-free recipes.  Since I have been gluten free for a few months now it is nice to know I can have a healthy gluten-free pumpkin pie for the holidays.  I made this pie today and we loved it! 

Homemade Ice Cream in 3 Minutes!

I just made the most delicious, creamiest ice cream ever, in 3 minutes, with only one ingredient:  frozen bananas.  Want to see for yourself how good and easy it is?

Here is what you do.   When you have bananas that are getting a little ripe and you know they won't get eaten, just peel them, break them in chunks, put them in freezer bags and freeze them.  Then when you want a healthy, creamy, cold treat you are all set for instant gratification.

Just put your frozen bananas, approximately 1-2 per person, in the blender.  Add a little liquid if you like.   I like coconut milk or almond milk.  Blend until it forms ice cream.  I have a Vita-Mix and you have to push the bananas down into the blades for a few seconds.  It doesn't take long so check your results.  It comes out like a beautiful soft serve custard-like ice cream.   I haven't made it in a regular blender, but I think it would work, just be sure to stop the blender to push the bananas down, then restart, until you get the right consistency.  A food processor would also work I'm sure.

Of course you can add whatever you want also.  I have tried walnuts, dark chocolate, and vanilla so far.  Try what sounds good to you, but truly, just bananas by themselves is extremely tasty.

Give it a try and let me know what you think. Wouldn't you love to serve your kids or grandkids a wholesome treat that they will love!

Thanks to my fellow IIN students for this idea.