banana muffins

(dairy free, gluten free)

ingredients

3 bananas mashed plus one sliced for garnish

1.5 cups almond flour

1/3 cup coconut oil

1 egg

1 tsp vanilla

1 tsp baking soda

1/2 cup coconut sugar

directions

Preheat oven to 375 degrees.  Line muffin tin with paper liners.

Combine ingredients.  Using an ice cream scoop, fill liners half way with the mixture. Bake for 20 minutes. Cool, then garnish with sliced bananas.

note

add nuts and/or chia seeds for texture, added protein, fiber and omega 3

rawroons

(raw, gluten free, paleo, vegan)

These delicious treats were inspired by cookies we enjoyed on our vacation to California over the holidays.  Enjoy!

ingredients

11/2 cups almond meal or flour (I used the pulp I had left over after I strained my homemade almond mylk)

1/2 cup unsweetened shredded coconut plus 2 tablespoons to sprinkle on top

1/4 teaspoon kosher salt

1 teaspoon vanilla

1 tablespoon coconut oil

3 tablespoon maple syrup

zest from 1 orange

juice from 1 orange

directions

With clean hands, mix the ingredients together.  Take desired amount and shape with your hands.  Sprinkle the extra coconut on top.  

kale & chili cook off

How cool that my town honored National Food Day with a cook off.  It was so inspiring to be surrounded by fabulous foodies.   A delicious butternut squash and kale soup won--yum!

I shared my kales pesto with zucchini noodles.

Kale Pesto (raw, dairy and gluten free)

ingredients:

12 large kale leaves

3 cloves of garlic, peeled

1 cup extra virgin olive oil

½ cup walnuts (can substitute with pine nuts, sunflower seeds)

salt to taste

instructions:

Combine ingredients together in either a food processor or

blender until smooth. Enjoy with zucchini noodles, traditional pasta

spread on bread, crackers or use as a dip.

Can be served warm, cold or room temperature.

Enjoy!

date truffles

(no cook, gluten free, dairy free)

ingredients:

12 Medjool dates, pitted
1 cup nut butter
1/2 cup cooked quinoa
2 Tablespoons honey
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Coating: unsweetened shredded coconut. 

instructions:

1. Combine all ingredients except coconut in food processor, and process until smooth.  
2. Use about 1/2 teaspoon of mixture to form a ball, pressing and rolling with your palms.
3. Roll in coconut if desired.
4. Chill before serving.
5. Makes about 45 truffles.

notes:
You can increase or decrease ingredients according to your desired consistency and taste.

   21 for 21 challenge

Has anyone ever been in a yoga slump?  

My typical pattern is to blame anything, but myself, for avoiding my yoga practice.  Sound familiar?  My son inspired me to make the choice to change.

This time of year,  I tell myself I'm not practicing because I want to be outside (usually running).  As I look at this picture, taken while on vacation in Portugal this summer, the weather didn't hold me back--it inspired me.  Then there's the old stand-by excuse--that I'm too busy.  

So where does my twelve-year-old son fit in?  It was his daily discipline of sit-ups and push-ups that motivated me.  

So I decided to challenge myself--do 21 sun salutations for 21 days.  

Day 1: I couldn't keep my eye off the clock.  

Day 2: I felt good that I got through day 1.  

Day 3 (today): I'm starting to feel the flow.  

I'll check back in during my challenge.  Anyone want to join me?

mini-vacation 

Big shout out to Essex County for the beautiful park they developed behind Turtle Back Zoo, West Orange, NJ. I feel refreshed and rejuvenated every time I go.  No bikes or scooters allowed. For all the dog owners, you can bring your pets if they're leashed (please do so because even the smallest dog can scare me!).  And there are poop bag dispensers on the path around the reservoir.  Seize the day--the leaves are changing quickly.  Got to love NJ!

quinoa with anything!

This seed, gluten free and packed with protein and fiber, is so darn versatile.  

You can prepare it as a sweet or savory dish.  

ingredients--to taste and as much as you need
quinoa
peppers (red, yellow, orange)
kale
fresh lemon juice
lemon zest
extra virgin olive oil
salt