Hello & Happy Sunday!
The weather in Cleveland has been dreary, yet I smile not to have to shovel snow or scrape off my windshield.
Can you smile about your fitness right now or are there things you can tweak? We are always a work in progress, but the worst thing we can do is to be complacent about our fitness. After all, if we don’t take care of ourselves, then nobody will and we probably won’t be so happy with ourselves in the coming months. So what, if anything, is holding you back from achieving the results you want?
There are plenty of wrong turns I made in my life prior to becoming serious about my fitness. Not recognizing the importance of weight-bearing exercise and eating a clean diet were big downfalls for me. I remember when I was in my early marriage, Read More→
As the price of bread and basic staples rise in the grocery store and as more people are seeking to take gluten out of their diets (be it from celiac’s disease or generally wanting to diversify their diets), why not try this delicious and super-hippie version of cinnamon raisin bread?
I have tweaked a recipe that I had on hand for a number of years and have found a complimentary mixture of ingredients that makes a moist (yes, a moist GF bread!) that has a nice flavor (not too sweet) and smells delectable when baking. I can imagine that the fiber content of this bread is pretty high as well. I didn’t figure that out for you however.
Gluten-free Buckwheat Cinnamon Raisin Bread Read More→
Getting lots of requests for this, so while the iron is hot, so to speak, it’s time for me to strike!! Feel free to make your own changes to this and post what worked for you. I will try adding the Juice Plus Complete Dutch Chocolate meal replacement powder to this next time for a wallop of plant-based power.
1/2 cup Melted Coconut Oil (some will be used to grease your casserole dish or baking sheet)
1/4 cup Cocoa Powder
3 Tablespoons Stevia Powder
1/4 cup Agave Nectar
1/4 cup Peanut Butter
7 cups of Organic Rolled Oats
Smattering of chocolate chips
Yield: A lot
Preheat oven to 310 degrees.
Be sure to grease two 9×13 glass pans with some of the melted coconut oil (cut your recipe in 1/2 if you only plan for a bit, but this goes fast…)
Get a large mixing bowl and add coconut oil, cocoa powder, stevia and agave nectar. Stir with a wire whisk until smooth. Then add peanut butter & stir with whisk until smooth. Now, you’re ready to add the oats and fold in with a spatula.
Put granola mixture into the pans and sprinkle the chocolate chips on top.
Place in preheated oven for 20 minutes. Remove and stir. Return to oven for 10-15 minutes. Remove sooner if you like your granola a little less crunchy. Keep in for longer, checking every five minutes, for crispier (careful not to over-bake, it gets progressively browner). Remove granola when finished to your liking and cool completely (will get more crisp as it cools).
It’s excellent as its own snack or with rice, almond or (my favorite) coconut milk.