Why Do We Wait?

I saw an article today in a popular women’s magazine about women who had lost weight and improved their health over the past year.  All were smiling and all were pleased with the results.  As I read their stories, I saw a pattern that truly disturbs me.

Every single one of them had a crisis in their life before they decided to make changes to improve their lives with better health!  Three were diagnosed prediabetic, one had both parents die with heart issues and one even had a heart attack herself.  All of the women in the article had issues that a better eating plan could have helped or even prevented.

Why, oh why do we wait until we have the loss of a loved one or a debilitating diagnosis before we seek to be healthier?  All of these women had measurable improvements, but sadly, too many people wait too late to really improve their situation.

I spoke with a doctor once about eating habits and using wellness products to improve vitality and quality of life.  He said that sadly, people only come to him for that kind of help when they have already destroyed themselves with bad food and medications. He told me there was no way to undo the damage present in those that come to him.  He said it was just too little, too late by the time most people contacted him for help.

Why, oh why do we wait when we could be choosing life with every bite we eat and every drop we drink?

Two reasons:  One,  we don’t really understand or believe that food matters!  Two, we think the seriously bad stuff won’t really happen to us from what we eat. We see lots of people eating bad who are doing okay… Ah, how we deceive ourselves. Eventually, it catches up with us.

It is really small things that add up to health quality or health disaster:

Will it be an apple or a candy bar?

Will it be carrot sticks or chips?

Will it be eggs or sugared cereal?

Will it be real butter or synthetic butter flavored margarine?

Will it be soda or water?

We could go on and on.

Choose foods that improve the quality of your life!

Choose to drink more water and less of other drinks!

What you eat and drink truly matters!

Research it for yourselves.  People’s lives are changed daily by eating better, drinking clean water and moving more.

Just as Moses said to the children of Israel, I want to say to you:

I call heaven and earth as witnesses today against you, that I have set before you life and death, blessing and cursing; therefore choose life, that both you and your descendants may live; (Deuteronomy 30:19)

His topic was serving the LORD,  which included instructions for eating wisely.  My topic is food and drink for health and wellness.  Both are valid truths.

Choose LIFE!

Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.                             1 Corinthians 10:31

 

 

 

 

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Not a Fad!

My diet is not a fad, but a lifestyle. I do my best to eat whole, organic foods and avoid grains and sugar. I eat similar to Paleo, but they do TOO much honey and maple syrup for me… I eat really similar to the WHEAT BELLY plan, but I do allow quinoa occasionally, though Dr. Davis doesn’t recommend it. Why have I chosen this path?
 
For years, I suffered with an autoimmune condition. I had several actually. My research included reading books by Dr. Doug Kauffman, Dr. William Davis who wrote WHEAT BELLY and has a wonderful Facebook page, and Dr. David Perlmutter, who wrote GRAIN BRAIN. I watched videos from several sources and no matter where I turned, it became clear that if I wanted to feel good and prosper into old age, I needed to kick grains and sugar to the curb.
 
So, in July 2010, I made a once and for all decision to embrace eating healthy and that meant NOT eating grains and sugar and eating as many other healthy foods as possible, meaning lots and lots of organic fruits and veggies, grassfed beef and poultry.
 
What happened? I lost weight. I sleep better and I have way more energy. Over the years, I have tried many medications: prescription, over the counter and natural alternatives. They all helped somewhat, but when I finally made a decision to ALWAYS EAT HEALTHY, no matter what, my autoimmune issues went away.
 
I have no regrets! I don’t miss the pain that came from bad choices. I have embraced the lifestyle of healthy choices. I have embraced FEELING GOOD!
Are you sick and tired of being sick and tired?  Make some healthy addition to your life today!

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Coconut Flour Pizza Crust

Coconut Flour Pizza Crust

4 cups whole milk grated Mozarella or two cups each mozarella and cheddar
4 eggs
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/2 tsp organic garlic
1/2 tsp sea salt
1 teaspoon baking soda
4 T flax meal or pecan meal
4 T coconut flour
Preheat oven to 425.
Mix all ingredients in a bowl until well combined.
Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible.  I cover it with wax paper and roll it out.  Discard the wax paper.
Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places.
Remove from the oven and add desired toppings.
Bake for a few minutes, just to melt cheese on top.

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Chocolate Chip Cheesecake

Chocolate Chip Cheese Cakechocolate-chip-cheesecake-pic

Step One – Crust

3 C. blanched almond flour or meal

1 Tablespoon unsweetened cocoa powder

Mix well

12 T. butter, melted (stick and a half)

Add ½ teaspoon SweetLeaf Clear Stevia and ½ teaspoon vanilla to the melted butter.

Add the sweetened melted butter to the dry mix.

Mix well.  Press into a 9 x 13 or 10 x 14 pan.

 

Step Two – Filling

3 – 8 oz. packages cream cheese, softened to room temp (couple of hours sitting on the counter)

½ C. Erythritol

½ teaspoon SweetLeaf Clear Stevia

6 medium or 5 large eggs

1 ½ t. vanilla

1 cup Lily’s dark stevia sweetened chocolate chips or 1 cup chopped Chocoperfection Bar or Lily’s Dark Chocolate Bar.

Cream cheese with Erythritol and Clear Stevia.  Add eggs one at a time until mixture is smooth.  Add Vanilla. Stir in the chips or chopped chocolate. Pour into pan on top of crust.  Bake at 300° on lowest rack for 1 hour.

Step Three – Topping

1½ pts. sour cream

¼ C. Erythritol and ¼ teaspoon of Clear Stevia

2 t. vanilla

Remove cake from the oven.  Pour sour cream mix on top of hot cake.  Put back in the oven for 15 minutes.

Step Four – Refrigerate for 24 hours.
Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.

Step Five – While the cake is cooling, chop another bar or get some chips ready to sprinkle over the top and melt a Lily’s or Chocoperfection chocolate bar and add a little coconut oil to make it a little thinner, probably 1 or 2 teaspoons to a bar. … Drizzle it over the cheesecake.

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Strawberry Lemonade

STRAWBERRY LEMONADE (SUGARFREE) – Amy Clark

4 C frozen strawberries (slightly thawed)

2 C water

2 C. organic or fresh squeezed lemon juice

½ C Erythritol or Birch Xylitol*

1 ½ tsp SweetLeaf Berry Stevia

Water

Puree strawberries and water in blender.  In 1 gal pitcher add lemon juice and sweeteners stir to dissolve.  Add strawberry puree stir and add water to taste.  Chill in freezer till slushy for a cool treat.

Hannah asked for strawberry lemonade for her wedding reception on 7-30-2016.  I bought a case of organic lemons and Terry juiced them and we froze the juice.  Amy brought some more bottled organic lemon juice with her for the reception.  We knew the basic lemonade recipe of 1 cup juice per half gallon and most Strawberry Lemonades just had a few strawberries floating in it and no real flavor to it.  So, Amy experimented with pureeing frozen strawberries and came up with this recipe which was a smashing success.

Many who were there have asked for it, so here it is..

*Our family uses primarily Birch Xylitol, however, when preparing food or beverages for those unaccustomed to it, we use Non-GMO, Organic Erythritol to avoid any stomach distress or issues, as Birch Xylitol requires a time of adjustment.  All the sweet foods and drinks at the wedding were sweetened with Erythritol and SweetLeaf Stevia.  Erythritol is not quite as sweet as Birch Xylitol, so we have to adjust and use slightly more Stevia to taste.

 

 

 

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Chocolate Fudge Frosting

9 ounce package of  Lily’s Dark Chocolate Chips, Stevia Sweetened  

4 heaping Tablespoons coconut oil, pure expeller

Melt in double boiler, then, add these and mix with a whisk.  
1 cup Coconut milk, full fat or Dairy cream
2 teaspoons vanilla
2 teaspoons vanilla creme’ stevia
1/2 cup powdered Erythritol or Birch Xylitol
Remove from the heat when smooth.  It is a thinnish liquid… Poor over the cooled cake… Even better over chilled or frozen cake… It sets up within a few minutes and looks like a butter cream frosting.  It is amazing!  We served this over the chocolate cake made with coconut flour at Hannah’s wedding reception and it was quite a hit!  

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Coconut Macaroons

Coconut Macaroons

1¼ cups water

1 stick unsalted butter

½ cup non GMO Erythritol or Birch Xylitol

1 teaspoon SweetLeaf Stevia Clear

2 teaspoons Vanilla Extract

½ teaspoon coconut extract, optional

4 cups unsweetened shredded coconut

2 cups instant, dry, powdered milk

1 Tablespoon Great Lakes Gelatin, optional, but makes cookie softer
Put 1 cup water and butter and heat until the butter is melted.   Add erythritol or birch xylitol and stir well.

Remove from the heat.  Add vanilla, coconut extract, and clear stevia to the water mix.

In a bowl, mix shredded coconut and dry powdered milk.

Sprinkle the gelatin over ¼ cup water and mix well.  Then, add it to the pan with the warm water, butter mix.  Pour the liquid over the dry mix and mix well.

Use a melon ball scoop or a measuring tablespoon to dip out the cookie dough,  form into balls.

Place them on a parchment paper lined cookie sheet or spray the cookie sheets.

You can freeze these on the cookie sheet and then, put them into a zip lock bag to bake later or you can just chill them slightly and then, bake them at 325 for 15 minutes until the bottoms are slightly brown. (I got in a hurry today and cooked them without chilling them..They are fine! Eating one right now!)IMG_6539

Macaroons are supposed to be soft, so do not overbake.

Variations:

Dip the cooled cookies into a chocolate sauce, carob sauce or fruit sauce.

Eat the batter raw with almonds. It is quite like almond coconut candy!

I get my unsweetened, shredded coconut from Tropical Traditions. It is really good stuff. I personally prefer to get organic, dry powdered milk. I have found it in goat’s milk, too.

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