Determined Changes – May 2015

In February I began to use an at-home workout and nutrition program that continues to bring slow and steady progress to my healthy goals. If you missed the March post you can read HERE. Here are my Feb – April before and after progress pictures.

June Challenge Before and After

I am happy with the outside changes – it has been several years since I have seen my weight move in the downward direction and that is wonderful but here are some of the non scale victories (NSV) I am noticing:

1. My exercise has a greater variety to it and the 30 minutes I exercise most days is a happy fit for my body.
2. When I am exploring recipes I no longer gravitate to sugary desserts.
3. I am cooking differently when we have the family over for dinner. As I continue to learn about healthy ingredients and portion control, the huge spread (no pun intended) I used to provide at the table is simplified.
4. I am reconnecting with old friends and meeting a wonderful group of new friends who are encouraging my goals.
5. I am learning that we are always on our journey.  This is not a diet because diets tend to have an end date.  I am practicing a lifestyle that is something to practice each day – no end date.
6. The recipes I am creating now are foods that support my goals not foods that tempt me to eat foods that do not nourish my body.
7. I no longer have the cravings I did and am content (most days) with the healthy delicious food I fuel my body with.
8. I am no different than others. I must choose how I spend my time and money. If I want to make changes then both these area will need to affected to support my goals.

If you are interested in knowing more about what I’m doing, I am hosting a challenge group which starts June 1st and there is still time to join in using the program I’m utilizing.  Please click below for more information.

June Challenge FB Cover - final
https://www.facebook.com/events/696741027118979/

 

signature

Grainless Granola

This recipe creates a marvelous granola from a medley of seeds and nuts.

Nut-Seed Granola - Mason Jar

It works well as a cereal, snack, on top of yogurt parfait or a garnish on a dessert.

Grainless Granola
My take on a recipe from the Elimination Diet by
Write a review
Print
Ingredients
  1. 2 cups raw pumpkin seeds
  2. 2 cups raw sunflower seeds
  3. 3 tablespoons hemp seeds
  4. 1 cup of unsweetened coconut flakes
  5. 2 teaspoons ground cinnamon
  6. ½ to 1 teaspoon ground ginger
  7. ¼ teaspoon sea salt
  8. ¼ cup pure maple syrup or Wax Orchards Fruit Sweet
  9. ¼ cup melted coconut oil
Instructions
  1. Preheat the oven to 300°F.
  2. Line a large, rimmed baking sheet with parchment paper.
  3. Place the pumpkin seeds, sunflower seeds and coconut in a food processor fitted with the “s” blade.
  4. Process until you have a chunky, coarse meal.
  5. Pour into a medium mixing bowl and add the hemp seeds, cinnamon, ginger, and salt; stir together.
  6. Add the maple syrup or Wax Orchards Fruit Sweet and coconut oil; stir together well.
  7. Spread the mixture out onto the prepared baking sheet and bake for about 35 minutes, turning the granola over about halfway through baking.
  8. Remove from the oven. Let cool completely to crisp up.
  9. I store in a mason jar.
Adapted from The Elimination Diet
Adapted from The Elimination Diet
Deliciously Inspired http://www.deliciouslyinspired.com/
Here is an idea to use the granola as a dessert topper. Choose a couple of fruits, unsweetened coconut flake and drizzle with a good balsamic vinegar.

strawberry-kiwi granola dessert

 Eating healthy doesn’t need to be boring.  Let’s make choices to fuel our body so we can be the best us we can be.  Let’s treat our bodies with the respect they deserve for they are heavenly made.

signature

Caramel Banana Ice Cream with Strawberry Sauce

Caramel Banana Ice Cream with Strawberry-Coconut Sauce

It’s May and it is starting to warm up here in Arizona  – just a few days ago we had our first 100 degree day.  This is an ice cream type dessert without any dairy or processed sugar.

It is so pretty in a small wine glass like this one handed down to me by my grandmother.  When serving treats find some pretty dishes that will lend itself well to portion control.  

Caramel Banana Ice Cream with Strawberry Coconut Sauce
Serves 2
A dessert that uses only natural ingredients. Merrill dates create a caramel type flavor.
Write a review
Print
Ingredients
  1. 4-5 bananas, peeled and sliced that have been frozen
  2. 3-4 merjool dates, pitted
  3. 4-5 drops of English Toffee SweetLeaf Stevia
  4. Almond Milk - small amount
  5. Strawberry-Coconut Sauce
  6. 10 Fresh Strawberries
  7. 1/4 cup unsweetened coconut
  8. 1-2 Tbsp of pure maple syrup, if desired
Instructions
  1. Prepare bananas - Peel and slice the bananas and place on a wax paper or saran wrap line cookie sheet and place in the freezer for several hours until frozen. They can then be used or placed in a Ziplock bag and placed in freezer until ready to use.
  2. Place the bananas, dates, and stevia in food processor. Depending on the size of the food processor - may need to work in batches. A Tbsp of almond milk at a time can be added if needed but be patient it takes a while for the bananas to break down. Store in container in freezer.
  3. Strawberry-Coconut Sauce
  4. Place fresh strawberries, coconut and syrup (if desired) in a food processor. Blend until smooth.
  5. To Serve
  6. Use a small wine or dessert glass, spoon the ice cream in and then top with the strawberry sauce.
Deliciously Inspired http://www.deliciouslyinspired.com/
Frozen bananas are great to keep in the freezer for desserts and smoothies.

Bananas - Freezing

signature