Someone asked me the other day, since I am researching new (to me) ways of eating, which diet I am on now and which diet that I would think is the best for her?  When I was younger, I was pretty black and white….”One Size Fits All” kind of mentality.  Life experience has taught me that when it comes to health and nutrition there is also a gray area involved.  Some rules of nutrition are across the board, such as “Twinkies are bad for everyone,” but even foods that are generally considered “healthy” are not necessarily healthy for everyone.  For instance, most would say a strawberry is healthy, but if you are allergic to strawberries, this fruit is extremely unhealthy for you.

What I have learned through the years is to listen to my body.  When we get a disease or fall ill, there are usually symptoms leading up to the illness that could have “clued us in” to what was about to happen.  The trick is to learn how to listen to the symptoms that your body is giving you.  Many people recognize that if they have a tickle in the back of their throat, a cold is coming on.  Once we recognize a symptom, we can do things to reverse the outcome (more sleep, less sugar, etc.)

I used to lead a weight loss support group, and I would teach people how to eat to keep their blood sugar balanced.  When I was asked “which diet are you on now?” I was wondering if the person felt that I was abandoning all that I had taught for so many years.  Quite the contrary.  I believe that life is a process, and we are continually changing and growing.  Our bodies are continually changing.  What worked for me nutritionally when I was 25, may not work nutritionally for me when I am 35.  However, that doesn’t mean we have to abandon all that we have learned…we just build upon it.

Our family believes that God has made our bodies to repair themselves when given the proper nutrition.  Sometimes this is a slower process than popping a pill, but in my opinion, a much better way.  Many times medications just suppress symptoms but don’t get to the root of the problem.  My family’s goal is to try to get to the root of our symptoms so that our bodies can repair themselves.  (Did you know that because of cell regeneration you have a completely new body every 7 years?!)  We believe in eating foods that will build up the immune system and make us stronger.  Sometimes symptoms pop up and we need to “tweak” the process.

Just to share a bit where I’m coming from, I will tell you that I have struggled with adrenal fatigue for over 2 years.  In the beginning I wasn’t even aware that I was, I just knew that something wasn’t right.  (What, isn’t it normal to lay on the couch 8 hours of the day?!)  With this came extreme fatigue, mood swings (sorry for anyone that I may have offended!), anxiety, weight gain, brain fog, general feeling of not caring about anything…you get the drift.  Through prayer, lifestyle changes, diet changes and supplementation (vitamins) specific to my problems I have been able to overcome this ugly beast…except for the unexplained weight gain.  Time to “tweak” the diet.

My husband is going “gluten free” for the time being.  This means no wheat, barley or rye products.  I am going “grain free” (5 weeks so far) which means on top of no wheat, barley or rye, also no other grains (rice, corn, oats, or other less known grains).  One of our sons is “wheat free” at home but we haven’t put this into practice at school yet.  The other two kids will await food sensitivity testing to find out what their fate is.  Basically what this means, is that we’ve just cut down on the amount of bread and pasta products that we eat.  The recipes that I will be sharing will fit into these categories.  It is our plan to heal our gut (70% of our immune system is located in the gut) so we can enjoy these foods, in moderation, once again.

All this to say, the focus of this blog is to share things that our family is learning along the way, to hopefully help others that may be experiencing the same thing, or even different obstacles…just so you know that there is a way to feel better and that all of those aches and pains that we have aren’t necessarily a sign of “getting old.”  (Who’s old?!)

What does this have to do with ice cream?  Absolutely nothing!  So, let’s move on to the recipe!

The technical name for this ice cream is “Anti-Bacterial, Anti-Fungal, Anti-Viral, Gluten Free, Probiotic Lemon Ice Cream” but I didn’t think most people could remember that so we’ll just call it:

Lemon Ice Cream

3 cans coconut milk (I use Thai brand)

2 cups milk kefir *

1 cup raw honey

2 tsp vanilla extract

Juice of 2 lemons

2-4 tsp lemon extract (to taste)

5 drops yellow food coloring **

Mix all ingredients together well and place in your ice cream maker according to instructions.  Eat immediately or store in the freezer in an air tight container.

This is actually a double batch, but if I make a single batch then I have 1/2 can of coconut milk left over and then I usually forget it in the fridge and it spoils.  If you are not as absent-minded as me, go ahead and cut the recipe in half.  I also like to make a double batch because it goes so fast in our house.

For fun, sometimes I sprinkle poppy seeds on the top.  Yum!  I just got some chia seeds in the mail today, so maybe I’ll try them on top next time.

* If you have a dairy sensitivity or do not have milk kefir on hand, you may substitute another can of coconut milk for the kefir.

** I cringe every time I put food coloring in something, but it really is a mind game…if it looks yellow it tastes more like lemon.  If you have a better way of making it yellow please share in the comments below!

I am finding it rather odd that I did not make ice cream once this summer and now I can’t get enough of it in sub-zero conditions!  Oh well, I guess there are bigger problems in the world….like finding time to make this cake!

If you make it before me, please let us know how it goes.  You can even post a picture of it on our facebook page.  Who says eating healthy is no fun?  I’m having a blast!

Homemade Ice Cream Cake

1 recipe vanilla ice cream for a 1 1/2 quart ice cream maker (such as this one)

1 recipe chocolate ice cream for 1 1/2 quart ice cream maker (such as this one)

1 cup of homemade coarse almond flour (made from crispy almonds, recipe follows)

1 tablespoon of organic cocoa powder or cacao powder

1-2 teaspoons organic sugar (optional)

6 ounces organic dark chocolate (preferably soy free)

4 ounces organic heavy cream, preferably raw (not homogenized or ultra pasteurized)

Begin prep 2 days in advance of when you will serve this cake.

Make the vanilla ice cream and store in a container in the freezer. Refreeze your ice cream canister for 24 hours, then make the chocolate ice cream, and store in a container in the freezer until it hardens.

In a bowl mix the almond flour, cocoa and sugar. Set aside.

Use a large loaf pan, lined with parchment paper to mold your cake. Let both ice creams soften out of the freezer for a bit. Scoop the vanilla into the lined loaf pan and spread it in evenly ( you may not need all the ice cream.) Sprinkle the almond mixture over the ice cream. Scoop the softened chocolate ice cream gently over top and spread it evenly as well. Top the pan with a layer of parchment paper and refreeze for at least an hour.

In a small saucepan over low heat, melt the chocolate and stir in the cream. Let cool a bit before drizzling over the cake.

Remove the ice cream cake from the freezer. Carefully unmold the cake onto a serving plate, gently peeling back the parchment paper. Drizzle the chocolate sauce over as decoratively as you can. Serve!! This serves 10-12 people.

(this could also be made with coconut ice cream to make a dairy free version.)

Crispy Almonds

4 cups almonds, preferably raw (and skinless, optional)
1 tablespoon sea salt
filtered water

Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.

To make almond flour, place almonds in a food processor and grind until a coarse meal is formed.

The beauty of these recipes is that you don’t have to stand over a stove for half the day making a custard before you freeze the ice cream.

For those watching their blood sugar, this is a low glycemic treat.  It does include honey, but the fat in the coconut milk brings the index down.  You can also use a low glycemic sweetener to bring it down even more.

In these recipes, I have had good results using half the amount of raw honey and adding liquid stevia to boost the sweetness.  How many drops you use is up to you.  Try starting out with 10 and then tasting it before you add more (this is totally a personal preference.)  You can always add a few drops of liquid stevia as the ice cream is churning if you don’t think it is sweet enough, as it tends to become a little less sweet as it freezes.  Another option is substituting coconut sugar for the raw honey (gotta love those coconuts!)  Just a note: the ice cream will freeze harder as you lower the sugar content of the ice cream.  Just be sure to take your ice cream out of the freezer about 15 minutes before you eat and it will be soft enough to scoop….without chemicals!!  They also say that if you refrigerate the mixture before you freeze it in the ice cream maker you will have softer ice cream.  I don’t know if this is true or not.  I do it both ways….it just depends on how much time I have. 

You will notice that these recipes are all very similar, so it should be very simple for you to venture out and try a new flavor if you like.  Come on back and let us know of your inventions!

I cannot remember where I originally found these recipes, but when I find the source I will update this post and let you know!

Chocolate Coconut Milk Ice Cream

2 cans coconut milk (I use Thai brand.  Don’t use light.)

1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)

1/3 cup unsweetened cocoa powder, or to taste

1 tsp pure vanilla extract

dash of sea salt

1 farm fresh egg yolk, optional

Combine all ingredients in a blender and mix in your ice cream maker according to instructions.  Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!

Toasted Coconut Coconut Milk Ice Cream

2 cans coconut milk (I use Thai brand.  Don’t use light.)

1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)

1 tsp pure vanilla extract

1 1/2-2 tsp alcohol free coconut extract

1 farm fresh egg yolk, optional

dash of sea salt

1 farm fresh egg yolk, optional

1 cup toasted coconut (add at end)

To toast the coconut, spread out one cup of coconut on a cookie sheet and place in a 300 degree oven, stirring occasionally.  Watch this close because one minute it will be done and the next it will be burned.  Remove it from the heat when it is golden brown.

Combine all ingredients (except for the toasted coconut) in a blender and mix in your ice cream maker according to instructions.  Add the toasted coconut to the final 30 seconds (or so) of the cycle.  Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!

Mint Chocolate Chip Coconut Milk Ice Cream

2 cans coconut milk (I use Thai brand.  Don’t use light.)

1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)

1 tsp pure vanilla extract

2-3 tsp alcohol free peppermint extract

1 farm fresh egg yolk, optional

3 ounces dark chocolate, chopped fine (add at end)

dash of sea salt

1 farm fresh egg yolk, optional

Combine all ingredients (except for the chocolate) in a blender and mix in your ice cream maker according to instructions.  Add the toasted chocolate to the final 30 seconds (or so) of the cycle.  Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!

Note:  This will not be green like you buy in the grocery store.  It is white but the flavor is the same.  Maybe I will try putting some avocado in next time?  Hmmmm.

For a candy cane “twist” on this recipe, sometimes I keep out the chocolate and add a couple of drops of food coloring to make it pink.  I’m not thrilled about adding the food coloring, but it was fun to have it pink.  My sister-in-law suggested I try a couple of drops of beet juice next time.  Great idea!  Maybe they make a natural, or chemical free food coloring.  I’ll have to look into that.  Let me know if you know of anything.

Strawberry/Raspberry Coconut Milk Ice Cream

2 cans coconut milk (I use Thai brand.  Don’t use light.)

1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)

2 cups frozen strawberries or raspberries

1 tsp pure vanilla extract

1-2 tsp pure lemon flavoring, optional

1 farm fresh egg yolk, optional

dash of sea salt

1 farm fresh egg yolk, optional

Combine all ingredients  in a blender and mix in your ice cream maker according to instructions.  Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!

I found the original recipe at The Simple Dollar.  It’s a great tutorial, and according to his figures, a batch of this stuff washes 52 loads and costs 2.5 cents per load.  He uses 1 cup detergent per load.  I use 1/2 cup, so according to my figures, that would be 104 loads at 1.25 cents per load (you can check my math on that…it’s not my strong suit!)   Cha ching!  Compare that with a commercial brand (that is full of toxic chemicals) which costs about 20 cents per load.  I don’t know about your laundry needs, but we have three boys and that really adds up!

My husband is an auto mechanic and comes home in greasy jeans and t-shirts.  This detergent gets his clothes every bit as clean as the EXPENSIVE soap that I bought specifically FOR greasy clothes.  (I had to use two different products).  Now, it doesn’t get the grease stains out, but neither did the other.  But it does get the clothes clean.  I didn’t tell him when I changed over to this homemade detergent and he didn’t even notice the difference.

This is a low sudsing detergent and I know people who have also used this recipe in front loading washing machines as well as top loaders.  As a disclaimer, I suppose I should say that this is the kind of soap that I use and it works in my machine.  If you have any questions, you may want to contact the manufacturer of your particular washing machine to make sure it is OK.

Now, if I could just get the kids to wash, fold and put away their own clothes.

Ingredients:

1 cup washing soda (not baking soda)

1/2 cup borax

1 bar soap  (I use Dr. Bronner’s)

Approximately 3 gallons of water

Things that will make your life easier:

Cheese grater

5 gallon bucket

Instructions:

Put approximately 4 cups of water in a stock pot on high until boiling.

While it’s heating up, grate up your bar of soap.*  When the water is boiling, start throwing in the soap a little at a time (or else it will all melt together and take a longer time to melt).  Stir the soapy water until all of the soap is dissolved.  (You now have “soap soup!”

Grated Soap

Soap Soup

Next, add 3 gallons of hot tap water to your 5 gallon bucket.  To this water add 1/2 cup borax, 1 cup washing soda and the “soap soup” from your stock pot on the stove.  Stir until dissolved.

At this point, it doesn’t look like much.  Now, cover your bucket and let it sit for about 24 hours.  It is during this resting phase that it will “gel.”

Adding Dry Ingredients

Ready to Rest

Covered Bucket

Ready to Use

This is what my finished product looks like.  It is white with little globs of soap floating around.  Yours may look different if you use a different kind of bar soap.  That’s OK.  The main thing is if it gets your clothes clean.  I pour mine into a pitcher type container so it is easier to use, but you could just ladle it into your washer as well.

Happy washing!

*This is where recipes will differ in the end.  I originally used Dr. Bronner’s citrus bar soap because it is a healthy soap.  I have since learned that it also gives the laundry detergent a nice consistency.  Others have used different brands of soap only to have the soap form a hard glob in the bottom of the container.  Experiment with this part.  If you have a favorite bar soap, try it.  If you like the consistency of the detergent, great.  If not, try another brand.

The truth is, fat does not make you fat.  Sugar and refined carbohydrates make you fat.  In fact, go ahead and eat all of the coconut oil that you like (yes, it’s a saturated fat) and you will not get fat.  If anything, it will probably make you thinner. It will for sure make you healthier!

If you are someone who enjoys science, if you are on the fence as to whether or not you should eat saturated fat, or if you simply like to learn more about health and nutrition, here is a video (the first in a series of 5) that you can watch that may help you understand the reason why saturated fats have been blacklisted and why the right kind of saturated fats are much, much healthier for you than vegetable oils.

The presentation was divided into five sections to make the video more manageable.  Each section is around 15 minutes long.  When you finish watching the first segment, you will have the option of watching the second segment if you wish.

If you are seeking optimal health I highly recommend that you take a peek. Let me know what you think!

While this may seem like a lot of work to make, it is actually very easy and worth every bit of the effort.  All it takes is a little extra planning as it is a 2 day process.

Soaking your nuts, seeds and grains before preparing a dish releases the nutrients that would otherwise be bound if they were not soaked.  It also neutralizes anti-nutrients.  It is a simple step that will boost the nutrient value many fold and also make the foods more digestible.

Day 1 Ingredients:

12 cups old fashioned rolled oats

1/3 cup whole wheat flour

3 cups cashews, or other nuts and seeds

2 sticks UNsalted butter

1 cup extra virgin coconut oil, melted

1 cup warm water + 1 T plain yogurt, kefir, apple cider vinegar or other acidic medium

Day 2 Ingredients:

3/4 cup honey

1 cup maple syrup

1 1/2 tsp sea salt

6 tsp cinnamon

6 tsp pure vanilla extract

1 1/2 cup dried, shredded coconut (unsweetened) or coconut chips

Procedure Day 1:

In a very large mixing bowl, mix together oatmeal, flour, nuts/seeds.

Melt UNsalted butter and coconut oil over medium heat.

Pour butter oil mixture over oatmeal mixture and mix together.

Add 1 T plain yogurt (or other acidic medium) to 1 cup of warm water and pour over oatmeal mixture.  Stir well until all oatmeal is damp.  Let sit for 24 hours on your countertop with a cloth over it to keep out dust.

It’s important to note that “soaking” does not mean that you can visually see liquid sitting in the oats, just that all of the mixture is moist.

Soaking

Close up of soaking

Covered & Soaking for 24 hours

You can click on a picture to see a closer view.

Procedure Day 2:

After about 24 hours of soaking (I do the first steps in the morning on day 1 so the next day I have enough time for the drying) then you can add the rest of the ingredients to the oat mixture until fully incorporated.

Pour oat mixture into cake pans or jelly roll pans and place in a 250 degree F oven until dry, stirring occasionally.  This may take several hours, depending on the size of recipe that you are trying to dry.  You may want to do a half batch at a time.  The extra will be fine sitting on the counter until you are ready to dry it.  To avoid the mess, I dry my granola in a roaster (the kind you use at Thanksgiving) with the top on crooked to allow the steam to escape.  I put the temperature at about 150-200 degrees F and stir it every time I walk through the kitchen.  If you find that it sticks to the bottom you can put parchment paper down first.  As you are making this, you will get a feel for when it is done.  Everyone likes it different.  Of course, the longer you dry it, the crunchier it becomes.  I found that it does get a little crunchier after it is off the heat.  I stop when it is a nice, golden brown.  If it gets too dark it has a slight burnt taste.

If you choose to add raisins or other dried fruit to your granola, now is the time to do that.  Store in an air tight container.

INGREDIENTS

50 tomatoes (or two Wal-Mart bags or approx. 28 cups…somewhere in the ballpark.)

Give the tomatoes a hot water bath and remove the skins.  Chop the tomatoes in a food processor (or by hand); drain, if desired; and place in a stock pot.  Cook tomatoes until they are clear on medium high heat (see below).

Chop in food processor and add to tomatoes:

4 medium onions, diced

4 medium garlic cloves, chopped (or to taste)

1/2 cup expeller pressed coconut oil

Add spices to tomatoes:

1/4 cup sugar (How healthy you go with this is up to you.  You can use organic sugar, rapadura, coconut sugar, etc.)

2 T Oregano

2 T Basil

2 T Parsley

3 T Sea Salt

1 T Black Pepper

2 12 oz. cans tomato paste

Cook until thick on medium or medium high heat, stirring occasionally.  As it is simmering, turn it down enough so it doesn’t spatter over.  Can or freeze.

TUTORIAL

1. Freshly picked & washed

2. Hot water bath

3. Skin splitting

1.  Wash tomatoes.  It does not matter what kind of tomatoes you use, but I prefer Big Beef and Roma.  You can cut down on tomato paste if you use plenty of Roma tomatoes because they are really thick.  There were a few heirloom tomatoes in the batch, too, that I got from my sister-in-law.  They are purple.

2.  Place tomatoes (a few at a time) in a pot of boiling water for 10 seconds or so.

3.  When the skin of the tomato splits it is time to take them out of the water with a slotted spoon.  Roma tomatoes don’t always split open, but that is ok.  I put them in with the big tomatoes and take them out at the same time and the skins still come off nicely.

4. Peeling skins

5. Chopping tomatoes

6. Straining the juice

4.  Place the tomatoes in a sink full of COLD water.  This will allow the tomato to cool before you have to handle it.   Peel each tomato and cut out the stem.  As you can see, the skins peel off real easily.  Roma tomatoes are really fun.  Simply cut the stem off and they just pop right out.

5.  Place a few tomatoes in a food processor if you are using one.  Be careful not to overfill or it will spill all over.  Chop to the consistency that you desire.  I like to puree the tomatoes.

6.  This is totally optional, but I like to strain some of the juice out so my sauce gets thicker.  I will freeze the juice later to make tomato soup or put in stews this winter.

7. Before cooking until clear

8. After cooking until clear

9. Spices

7.  Add the tomatoes to a stock pot.  I like to start the burner on high and then turn it down to medium high.  This tomato mixture will feel rather thick.  Watch it as it has a tendency to boil over or stick to the bottom.  Turn the temperature down if you need to.

8.  Depending on how thick your tomatoes are and on how high your heat is, it may take 15 to 30 minutes to cook until clear.  I have NO idea WHY you do this step.  I am a rule follower and I was told to do it, so I do it.  If anyone knows why you do this I would love to hear!  The tomatoes will look and feel thinner and get foamy on top when you have accomplished this step.

9.  Chop up onions and garlic in food processor.  I also add all the spices, oil and tomato paste so it all gets mixed up well.  Then I add it to the tomatoes and mix well.

10. Cook until thick

11. Canned sauce

12. Tomato juice

10.  Simmer your sauce until it is the consistency that you like it.  The longer you simmer, the thicker it will get.

11.  Can or freeze your spaghetti sauce and enjoy it all year!

12.  I freeze the tomato juice that I drained off in 2 cup and 4 cup freezer baggies.  Then it is ready for tomato soup or to put in stews later on.

Our support group is a weight loss plan (based on Dr. Steve Nugent’s book The Genetic Key Diet) that focuses on low glycemic eating (learning how to keep your blood sugar stable) for your very own specific body type.

If you are tired of trying weight loss plans that simply don’t work or if you just want to learn how to eat healthier, then this class is for you. Because 12 weeks is a HUGE commitment, I have reformatted the class to be eight weeks long.  It is long enough to get a handle on a new eating plan, but still manageable with your busy lifestyle.

The good news is that you will receive a FREE body type workbook and a FREE cookbook when you register for the class.  This is a $25 value.  Both of these tools are designed to help you begin and maintain a healthy lifestyle.

Our weight loss support groups are designed to offer NEW information about health and weight loss and offer support and accountability to go with it.  When joining a class, you will be held accountable in your efforts of reaching your health and weight loss goals.  You will learn why blood sugar support is so important, even if you DON’T have diabetes.  You will discover how to choose foods with the highest nutrient value, when to eat them and how to cook them.  We discuss which fats and oils are healthy and learn how to really read a nutrition label.   You will also learn how to OVERCOME emotional eating once and for all! Because of the great support offered from the other participants, you often leave feeling refreshed and empowered, ready to take on another week.

The Body Type Workbook contains helpful tips and reminders on the basics of the diet, including new information for each phase.  There are accountability charts for exercise, weight loss, personal goals, water intake as well as an 8 week food journal to help you pinpoint trouble areas and create new habits.  Food journals are a great way to conquer emotional eating.  The best part about the Body Type Workbook is that it contains food lists and a 7 day menu (including all snacks) that are specifically designed to help manage blood sugar and facilitate weight loss.

The Cookbook contains over 50 recipes that are yummy and work for the whole family and their differing body types.  All of the foods included in the 7 day menu are included in this cookbook.  It is a cookbook truly catered to a low glycemic lifestyle.  A few of the recipes include:  apple pancake (I absolutely LOVE this one), granola bars, crock-pot kielbasa stew, salsa chicken burrito filling, bittersweet chocolate pudding, chocolate nutty bars, creamy white chili, no grain lasagna, cold pressed coffee, iced coffee, and many more!

If you are unable to make the Monday night classes but you would still like to participate, there are two other options.  One, is over the telephone.  All of the same information is offered, including the handbook and the cookbook (the handbook will be sent via email).  Classes would simply be facilitated over a conference call (long distance charges may apply.)  If you are out of the area and have a group of friends or family in any part of the country, this is a great way to do it.  I lost my weight through this class format.  I live in Minnesota, my teacher was from Florida and I had a fellow classmate in Australia (and truth be told, I often went to class in my pajamas!)  You will be held accountable by emailing in your weight loss, exercise and water info throughout the week. This option can be started any time of the year and does not have to coincide with the timing of the local class.  You will have unlimited email and phone access to me anytime during the 8 weeks.

The second option is to take the class through email.  At the beginning of your 8 weeks, we will have a phone conversation (long distance rates may apply) to get you off to a good start and make sure you have an understanding of the basics.  Then, I simply send the information week by week through email.  You can read it at your leisure.  You will be held accountable by emailing in your weight loss, exercise and water info throughout the week.  You will also have unlimited email and phone access with me during the 8 weeks.

Each class is $99.  You can email me at sjbuer4@farmerstel.net if you would like to register or would simply like more information.

Fast forward.

Baseball games.  Parks.  Sun burns.  Swimming pools.  Annual dental check-ups.
Friends.  Camp.  Softball tournaments.  Skinned knees. Trips to Grandma’s.  Annual medical check-ups.  Playgrounds.  Football practice.  Picnics.  Swimming lessons.  Play dates.  Bikes.

Ahhhhh!  Where are my “rose-colored glasses?”  I think they fell off!  Life gets busy and sometimes the best of intentions never fully develop.  Well, I just discovered something that may make your life easier. Maybe it is possible to live a busy life and eat nutritiously.   It is an eBook that you can order that has recipes for healthy snacks that are kid friendly and many of them are even “diaper bag friendly” (meaning you can throw them in your diaper bag and go).  I’ve just begun making some of the recipes in this cookbook but they all look so yummy.

Here is what Katie Kimball, the author of the eBook has to say…

You’re starving. The kids are starving. It’s way past lunch and you haven’t even thought about dinner. You open up the cupboard and…all you see are ingredients. Uh oh.

Healthy Snacks To Go to the rescue! With over 30 healthy snack recipes including traditional granola bars, iron-packed Popeye bars, and a dozen “larabar” style variations, Kitchen Stewardship’s new Healthy Snacks To Go is the resource you need.  Complete with time-saving tips, frugal options and allergy notes, Healthy Snacks To Go will become your “go-to” cookbook to keep your cupboards filled with nourishing yet quick choices.  Grain-based recipes include soaked versions, and you’ll find healthy fats like butter and coconut oil throughout.

When you’re trying to avoid processed food, coming up with something quick can be a challenge. Healthy Snacks To Go features diaper-bag friendly snacks that are toddler-approved and will help your household be prepared for the classic call of, “Mom, I’m huuuuungry!”  You’ll also find sophisticated recipes like Wheat Thin Style Crackers and Spelt Biscuits, along with two bonus sections: “Basic Snacks for the Absent-Minded Eater” and “Reduced Waste Health Lunch Packing Tips”.

You’ve drooled over the sneak preview photos, gotten a free download of the soaked granola bar recipe, and now you can purchase your very own copy of Kitchen Stewardship’s first eBook, Healthy Snacks To Go!

Cookbook Cover

Table of Contents

Click on the book cover  if you would like to purchase this eBook (it is only $6.95) or just  learn more about it.

1/2 cup almond flour (or buckwheat or gluten free oat flour)

1/8 tsp salt

1/4 tsp aluminum free baking soda

1/2 tsp baking powder

1 1/2 tsp apple pie spice (original recipe calls for ginger)

1/2 tsp cinnamon

3 eggs

1/2 cup coconut milk

1/4 cup melted coconut oil

1/4 cup + 1/8 cup honey

Preheat oven to 350 degrees F.

Combine all dry ingredients in a small bowl and whisk together.

In a large bowl combine eggs, coconut milk, coconut oil and honey.  (It is helpful if the eggs, milk and honey are room temperature so the coconut oil does not harden).  Whisk together.  Pour wet ingredients into dry ingredients, mixing thoroughly until all clumps have disappeared.

Grease (with coconut oil) and flour an 8×8 inch glass baking pan or a small loaf pan and fill pan with batter.

Bake in a pre-heated oven for 40 minutes, or until firm to the touch, or when a toothpick comes out clean.

UPDATE  4/5/10:  I baked this bread again with parchment paper on the bottom of the loaf pan.  I greased the pan and the parchment paper with coconut oil and I did not flour the pan.  The bread did not stick at all but it got rather greasy on the bottom, which I did not like.  Perhaps next time I will use parchment paper without the oil.

If you cut your loaf into 12 pieces, each piece will have:  8 net carbs…3 g fiber…4 grams protein….NO TRANS FATS!  (If you use coconut oil).

This recipe is re-posted (and adapted) from Tropical Traditions via www.freecoconutrecipes.com.  The original recipe was submitted by Brandon from Dallas, TX.