Saturday, March 10, 2012
Sunday, February 26, 2012
- Last week, Veritas Academy won their first district girls varsity basketball game. It was like a made-for-movie kind of exciting game. After being down 17-1 in the first quarter, and struggling thru most of the game, we came back to tie and we won in overtime. I couldn't sleep that night because I was so excited for them. The next day, I made this recipe with my kids in full gear helping in the kitchen. This gluten-free carrot cake was loved by my whole family. It is very high in protein and low in sweetener. I omitted the raisins and used light olive oil instead of grapeseed oil. Both are fine. I frosted it with my own rendition of cream cheese icing (sorry no measurements used). But the ingredients were organic cream cheese, powdered sugar, and a tiny splash of milk. Yes, I know that powdered sugar is not "God Food" in the sense of being an unprocessed food. But I am not a purist. And I've learned over the years that having a balance is unique to each of us. Enjoy this amazing recipe from http://www.elanaspantry.com/carrot-cake/
- In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
- In a separate bowl, mix together eggs, agave and oil
- Stir carrots, raisins and walnuts into wet ingredients
- Stir wet ingredients into dry
- Place batter into 2 well greased, round 9-Inch cake pans
- Bake at 325° for 35 minutes
- I started home schooling my oldest daughter and coaching girls varsity basketball almost at the same time about 3 months ago. Both went well, but made for a big challenge to my little brain. Since I've never home schooled or coached, I had to learn two new skills at the same time. Our basketball season just ended yesterday at our 2nd district game. It was very exciting! I've been feeding the basketball team on game days because eating together is fun and I believe that they will play to the level that they are fueled (physically, emotionally, and spiritually). Meals have pretty much been made in the same vessel. Over the past 3 months, I've found that if it can't be made in a crockpot, I didn't make it. :) I also purchased a rice maker (for rice and quinoa) and had many meals consisting of chicken and quinoa, tacos, chicken corn soup, chili and rice, etc. Everything I made was gluten-free because I need that for my own diet...and the girls basketball team liked everything just fine. Teenagers sometimes get a bad reputation for wanting nothing but junk food, but I see a lot of teenagers who truly want healthy bodies and are willing to be led in the right direction. They in turn lead others. They are worth it.
Wednesday, December 21, 2011
Tuesday, November 29, 2011
Wednesday, March 23, 2011
Chicken Basil Peanut Soup
Wisk the following ingredients:
4 c. Hot chicken stock, salted to taste. Note: Use leftover baked chicken carcass in crockpot of water, garlic, and bay leaf overnight. Reserve 1 c. chicken meat.
1/2 c. Natural peanut butter – creamy or chunky. Option: Combine peanut butter and almond butter for another tasty variation.
2 tsp. Fresh minced garlic
Stir in the following ingredients:
1 c. Fresh shredded carrots
1 c. Diced cooked chicken
½ c. Fresh spinach or swiss chard cut into little strips
Garnish with the following ingredients:
Fresh cut basil (cut into thin strips)
Fresh sliced green onion
White pepper or hot sauce
Serve hot immediately or put into a crockpot or stovetop on low heat for a few minutes. I prefer not to cook it again because I like the nutrients of the raw veggies in the hot soup.
Have a beautiful rainy afternoon! Amy