Welcome Back!

Wow! Has it really been almost 2 years since I posted? Several things have changed since then. I decided to close my nutrition consulting business. With a full-time job, it was costing me more to keep the business going. It was a difficult decision but God always has a better plan! We started a new company at my current employer and with that new company came a new voice over gig that paid very well.

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Fast forward to February 2016 when my husband and I found out we were expecting! Fast forward again to October 29, 2016 – our beautiful Addie Grace was born!

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Life has been a bit crazy since then! She will be 4 months old next week. As you can imagine, nutrition was last on my mind during the last several months. Although, I am thankful I did not gain much during my pregnancy. I stuck to my workouts as much as possible (thank you Orange Theory!). Over the last month, I have started cooking and trying to get us back on track.

They opened a Sprouts near us and boy was I excited to check it out! We went the other night and spent a small fortune. Their produce is beautiful and they have an excellent organic selection. I purchased Daikon radish mainly because it was pretty. Turns out they are high in potassium and vitamin C. What does on do with Daikon you ask? I did not know either so I started researching. Most of the recipes were stir-fry and salads. I decided to shred it using my Salad Master tool along with some rainbow carrots. Topped with sesame oil, rice vinegar and soy sauce it was a perfect combo! My plan is to start posting recipes again! Happy Friday!

Organic Gardening with Essential Oils

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Gardening this summer? The warmer weather brings a multitude of pests; ants, aphids, web worms, caterpillars and let’s not forget the trusty snail. Snails did a number on my squash before I knew about oils in the garden. 😦 Never fear! You can garden without pesticides! Here are some essential oils that can help keep your garden healthy and thriving and your family safe!

For more information on the benefits of essential oils, please visit my website!

Interested in earning free products? Contact me! 

FIT Hits the PAN Friday – Bake-free Chocolate Oat Cookies

Wow! It has been over a month since I posted anything. I would like to say that it is because I have been so busy but that really isn’t the case. I suppose I just needed a break. In May, I decided not to renew my nutrition counselor certification. It was a little pricey and since I dissolved my LLC back in January there really wasn’t a huge need to continue for another two years. I am still interested in helping people learn how to love a healthy lifestyle, but my work schedule didn’t allow the time I needed to build a successful business. This was not an easy decision, but with the saturation of the health and wellness market it really requires a full-time schedule to make money. I am thankful for every client I had over the last two years and seeing their success was so rewarding. I pray that the Lord opens the door again at some point. Until that time, I am still teaching Made to Crave at my church twice a year which is my passion. I have met some terrific women who love the Lord and have a desire to honor Him with their lifestyle choices. I look forward to my next class in the Fall! I know He is in control and will direct my paths to bring Him glory!

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I came across this recipe on Facebook and it originated at Healthy Holistic Living. This was another case of “Hey, I have most of these ingredients on hand so let’s make it!” I have not actually made the recipe yet but I plan to do so this afternoon. It has been sitting on my counter for a week and every night I tell my husband that I am making them tomorrow. Today is tomorrow! 😉 Enjoy! Check out the main website for a great explanation of the ingredients.

Bake-free Chocolate Oat Cookies – yields three dozen

Ingredients

  • 3 cups of quick-cooking oats
  • ¾ cup of raw organic honey
  • ⅔ cup of almond butter, optional
  • ½ cup of coconut oil
  • ⅓ cup of unsweetened cocoa powder
  • 1 and ½ teaspoon of vanilla extract
  • ¼ teaspoon of pink Himalayan pink salt

Directions

  1. Line two baking sheets with parchment paper.
  2. Combine the honey, almond butter and coconut oil in a medium saucepan over medium-high heat.
  3. Stir in the oats, cocoa powder, vanilla extract and pink salt until everything is fully incorporated and coated.
  4. Use a spoon or small ice cream scoop to drop mounds of your mixture on the parchment-lined baking sheets.
  5. Place your cookies in the freezer for at least 15 minutes so that they can set.
  6. Store your healthy cookies in an airtight container in the fridge or freezer (depending on how hard you would like your cookies to be,) and that’s it! That’s a pretty quick and easy recipe right?

She laughs without fear of the future…

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I came across this verse this morning when putting together an email for my Made to Crave girls. We finished up our 12 week class last week. I am looking forward to the Fall when I can meet the next group of ladies the Lord brings to the class!

Every Christian woman longs and hopefully strives to be a “Proverbs 31” woman. The part of this verse that caught my attention was the second half, “and laughs without fear of the future.” Aside from our daily struggles with career, family and life, this world is growing more and more chaotic by the minute. As women of God we are called to “laugh without fear of the future?” That sounds like a tall order! The original translation in Hebrew is the word sachaq. It is a verb meaning “to make sport, to jest, to laugh mockingly.” It is hard to laugh or jest at the future when we are given a bad health diagnosis or we lose our job or our child is acting out in a manner we cannot control, but there it is. That elusive Proverbs 31 woman, she does just that!

Scripture is full of commands from the Lord not to have fear. The words “do not fear” appear 69 times throughout scripture; “do not be afraid” shows up over 60 as well! Are you seeing a pattern? So what does that mean to us? In her book The Power of a Praying Wife, Stormie Omartian says if our lives are in any way controlled by something other than the Holy Spirit, we must have deliverance from that. If we have a tormenting fear, we need the perfect love of God to set us free. I am paraphrasing since she was obviously referring to our husbands, but you get the gist.

We cannot have fear and have our eyes on the Lord at the same time. 2 Timothy 1:7 says “God has not given you a spirit of fear but of power and of love and a sound mind.” Since fear is not from the Lord that means it is of the devil. The devil wants to separate us from God and will use any and every method he can to do just that! When we are buried in the fear of the future, we cannot keep our eyes on the goodness of the Lord.

Let’s be women clothed with strength and dignity and laugh without fear of the future! God is in control!

Lord, I pray you would deliver us from all fear. Whenever we are controlled by fear, liberate us to know You in such depth that Your love perfects us and casts out all fear. Keep us from making decisions motivated by fear rather than being led by Your Spirit. Take away any fear that oppresses, alters, or limits our life. Help us to understand that freedom is found in Your presence. I pray that when we are set free, we will recognize it is You who liberated us and we will give you the glory. I know that when you set us free, we are free forever. Overflow us with your liberating love that brings wholeness. Help us to overcome all our fear so that we can be a support and encouragement to others in overcoming theirs. We know fear indicates a lack of faith in Your ability to take care of us. Strengthen our faith to believe that we have not received a spirit of bondage (Romans 8:15). Instead, we have received a Savior who loves us to wholeness.
In Jesus’ name we pray. Amen

(Prayer adapted from The Power of a Praying Wife by Stormie Omartian)

Almond milk, almond flour, almond butter…

We all remember the movie Forrest Gump starring Tom Hanks as a lovable, simple man from Alabama. In the movie, Forrest befriends “Bubba” Blue while serving in the army. Bubba comes from a long line of shrimp boat captains. During one scene of the movie, Bubba rattles off a litany of all the things one can do with shrimp. It is a pretty funny scene and not unlike our versatile friend the shrimp, almonds offer a variety of culinary opportunities.

Check out this great info-graphic about almonds from Nuts.com! Nuts.com is a family-owned business that has been operating since 1929. Don’t be fooled by the name! While nuts are their specialty they also offer high quality flours, candy, baking goods and coffee and tea at comparable prices delivered right to your door. I am honored to be able to collaborate with them on this post.

As you can see, almonds are a high protein, low-carb, gluten-free food. They are also a great snack as they are filling and portable! You can read more about the health benefits of almonds here.

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While I made the switch to almond butter and almond milk years ago, my favorite use for almonds these days is almond flour/meal in place of wheat flour. I love baking and this gives me a low-carb alternative while still enjoying my favorite treats! Here is a terrific almond pancake recipe from PopSugar.com. I made these one morning during the Sugar Detox and my husband was none the wiser; he loved them! Be sure to watch the heat as almond flour can burn faster than wheat flour. You will also notice the texture is crumbly versus fluffy but once you are used to the difference, you won’t go back!

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Low-Carb, Gluten-Free Almond Pancakes

INGREDIENTS

3 cups almond meal
1 tablespoon ground flaxseed
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs
3/4 cup unsweetened almond milk, light coconut milk, or milk
2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted

DIRECTIONS

  1. In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
  2. In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
  3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
  4. Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
  5. Serve with desired toppings.

Makes 14 four-inch pancakes. The following nutritional information is for one pancake made with unsweetened almond milk and coconut oil.

Enjoy!

*I did not receive any type of compensation for this post.