October was a really busy month for us, outstanding but busy. So this weekend we didn’t schedule a thing (go us). However, today I woke up not feeling super great, everyone I work with has been getting sick on and off for months. The office manager I work next to has been basically sick the whole time I’ve worked there 😦 BUT changing my diet has really helped with my immune system, before I would have been sick along with everyone else, so that is a real plus!
So on our lovely day off I will be drinking lots of water with lemon and something called Chlorella Mana to help me hopefully step over this potential cold/ sickness and not into it.
If you are getting to rest today or even if you are not, don’t forget to be thankful, stay positive, and keep MOVING FORWARD!
A lovely wheatgrass smoothie with cucumber, lemon, homemade almond milk, cinnamon, nutmeg, and carrot. This stuff is better than coffee for sure!
You need to put great things in to get great things back from your body 👍 Energy is key when your are achieving your dreams, so keep going!
So last weekend the company my outstanding husband works at gave us a wonderful gift to see Anthony Robins Unleash the Power Within. We had no idea what this seminar was about but everyone in management had gone and wanted to give this to us as a couple. It was a wonderful experience, and we were able to do a lot of fun things like meet new people, gain life changing information, and do a fire walk. If you can make it to any of the Anthony Robins events I whole heartedly recommend it.
Anyway, one of the things that they talk about is health and they invite everyone to do a 10 Day Challenge where you eat high alkaline diet for 10 days and then do 30 if you are really feeling it. This means no processed foods, no canola oil (I had no idea how that stuff was processed), and no meats (which I was fine with). What was most surprising was that my husband wanted to do this!
I have been mostly vegan for about 2 months and fully for a month due to a dairy sensitivity and the recent discovery of being egg and peanut sensitive as well. Since food allergies is something I’ve been dealing with for the past 10 years this was not a big deal for me to cut out a few more things to feel my best. However, food has always been a bonding point in my relationship/ marriage with Justin and this was a hard change for him.
I still made his lunches with meat and would make him animal protein every so often but not as often, and I made sure to let him know I didn’t expect him to eat gluten free vegan as well. He was still sad for me though and had a hard time imagining that I was still truly happy with my food options when we went out. But after this event he was all in for this challenge! When we went out for dinner that night after the seminar he wanted to make sure we could eat alkaline, and when we got home we went shopping right away to stock up on healthy options and cook right for this 10 Day Challenge. It’s been a total 180°. This morning he got up and made almond milk from scratch, and as I type these words for you he is working on making homemade hummus with dried not canned beans and fresh tahini. I can hardly express how lovely it’s been to have the full support of my spouse with my eating, I feel like we are a real team ❤
In honor of this great new food partnership here is the recipe we made last night for dinner.
- 4 cups Cooked organic Brown Rice
- 1 small Eggplant cubed
- 1 head of Cauliflower cut into florets
- 1 head of Broccoli cut into florets
- 3 stems of kale stems removed and torn into 1″
- 1 large White Onion loose chop
- 2 cups Snap Peas
- 1 Bell Pepper loose chop
- 1.5″ diced fresh Ginger
- 2 tsp Chinese Five Spice (if you think it needs more then add it)
- 1/2 tsp Chili Powder
- 1-2 good sprinkles of ground pepper
- 1-2 tsp course ground Celtic Salt
- 1/2 cup Braggs Amino Acids ( you can find this at almost any grocery store, we got ours at Fred Meyers)
- 1-1 1/2 tsp Sesame Oil
- 1/3 fresh squeezed Lemon
What To Do
- In a wok or large pot on medium high add a couple of tablespoons of healthy oil (avocado or organic coconut oil because they can take high heat. Olive oil will just smoke) and add all of your veggies. Cook stirring constantly until veggies are as desired.
- Mix wet ingredients together and pour over veggies, stir until veggies are coated with mixture.
- Serve over your warmed lovely brown rice. If you like you can drizzle a little more Amino Acids if you would like more soy sauce flavor on your plate.
I hope you enjoy this meal like we did.
Fall is probably my favorite season followed by winter and spring. Summer can really bum me out sometimes, but fall has always been magical. The leaves, crisp air, the flavors, and cozy cute things all make this time exceptional, especially when you
get to live in a wonderful and stunning place like Portland Oregon.
So because this season is so full of inspiration I have for you Gluten Free Vegan Pumpkin Spice Cinnamon Rolls! This is the original I found but of course I tweaked some things.
Gluten Free Vegan Pumpkin Spice Cinnamon Rolls!
Pre heat oven to 425°
- 3/4 c. brown sugar, packed
- 1/4 c. granulated sugar
- 2 1/2 tsp. pumpkin spice blend (found at most grocery stores)
- 1/8 tsp. salt
- 1/2 tsp. cinnamon
- 2 Tbsp. melted butter (I used avocado oil) set aside, do not mix in
- Combine together in a bowl and set aside.
- 1/2 c. gluten free flour blend (SET ASIDE DON’T MIX IN!)
- 2 1/2 c. gluten free flour blend of your choice
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 1/2 tsp xanthan gum (if your flour blend already has xanthan gum skip this or only add 1/2 tsp.)
- 1/2 tsp salt
- 4 Tbs vegan butter ( I used avocado oil)
- 1 1/2 c. “buttermilk” (1 Tb vinegar + 1 1/2 c. room temp non-dairy milk–I used unsweetened coconut milk). Allow to sour for 5-7 minutes.
- 1 1/3 c. powdered sugar
- 1/4 c. melted coconut oil
- 3 Tbs hot water
- 1/2 tsp vanilla extract
- Combine sugar into melted oil.
- Add vanilla and water until thick but thin enough to stir with ease.
- Add more water if too thick or more powdered sugar if too thin.
What To Do
- Combine the 2 1/2 c. flour, baking soda, baking powder, salt, and xanthan gum until well blended.
- In a smaller bowl, whisk the room temp soured non-dairy milk with 2 Tbs. melted butter. Add the liquid ingredients into the large bowl with flour mixture and stir (with a wooden spoon) until the liquid is absorbed. DO NOT WORRY. Yes, the dough is supposed to look suspect at this point.
- Line the counter with a piece of parchment paper or silicone baking pad and place almost all of the 1/2 c. flour you set aside onto the parchment paper.
- Transfer the sticky dough onto the highly floured space and begin to work the flour into the dough with your hands. Once you have gently kneaded the flour in, sprinkle the remaining flour back on to the parchment paper. If you need to kneed in more flour, add just a little bit at a time until it doesn’t feel super wet.
- With your hands, shape the dough gently into a 9″x 13″ rectangle. Spread 2 Tbs melted butter onto dough and sprinkle the cinnamon-sugar filling evenly on top, leaving a 1/4″ border on all edges.
- Gently but quickly roll the dough. If your dough breaks apart at the seams (and it will) just use your hands and pat the dough to correct the problem. If you have a lot a excess flour on your dough you can use a basting brush to dust it off as you roll.
- Gently slice the roll into 8 pieces with a sharp knife.
- Grease a round glass pan with spray. Place 7 pieces around the perimeter of the pan and place the remaining piece in the center. With your hands, gently press down on each roll.
- Brush the top of the rolls with the remaining 2 Tb of melted vegan butter.
- Bake for 18-22minutes or until golden brown. Allow to cool slightly (5 minutes).
- Coat with icing.
Sometimes my day gets really busy and I forget to eat breakfast and or lunch, today I realized that a quick and healthy salad would be a quick and perfect solution. Happy munching!
P.S. Anyone else have a hard time making salads??
Great eats after a good run! Eggs, dill, tomatoes, and hot sauce. Yum.
So for those that don’t know me and my husband we LOVE to grill! The second the sun shows it’s face here in Oregon we are on it, and since summer has come early the year here are some of our favorites
Grilled veggies! The best part is that grilling just adds so much flavor! Our favorite veggie to grill is romain hearts. That might sound odd but try it, total game changer. Just cut it in half length wise and brush with oil of your choice and sprinkle with salt and pepper. Grill for about 2-5 minutes on each side depending on how direct or indirect the heat is when you’re grilling.
Another quick favorite is steak. We get ours from Whole Foods because they have great prices on good meat especially if you get the family pack.
When we grill, we usually do a marinade of avocado oil, salt, pepper, and garlic. Easy, and fast enough to do while the coals are heating. Another marinade that we like is Braggs dressings. They are organic and non-gmo.
This is the method my mom thought me and I have shared with my girl friends that works great for testing the doneness of your steak. Don’t forget to let you meat rest after cooking for about 10 minutes, that way your meat is still moist and juicy when you cut into it, if you skip this step all of those great juices will just run out.
Well that’s all for now. Hope you get a chance to enjoy this grilling season!