Getting through the day…

Ahhh!  It’s been over a month (actually going on two) since I have visited this little part of my world, so let the cobweb dusting begin!  As I sit here, I’m thinking, “where do I start…what recipes do I share (I know you want them all!)…what profound things should I say?”  And nothing comes to mind!  It kind of feels like I’m starting over, so it goes….
This morning I rolled out of bed, after spending some time praising and thanking the Lord for what He has done and continues to do in my life, and then proceeded to roll out the door to try and accomplish a decent morning run.  The crisp, wet morning air accompanied with the sweet beat of worship music got my legs movin’ and I just sort of got lost in my run.  Oh how I wish that would happen every minute of my day….to get lost in the praise and worship of my Lord and all distractions around me would just fade away!  That is my heart’s desire, but the honest truth is that I struggle with letting the “battles” of my day get in the way of my worship and it is a moment by moment fight to win.  It is only by the grace of God and a conscious choice to change my perspective of thinking according to His will that I will have victory!
It reminds me of Saturday’s WOD at Cross Fit, “Fight Gone Bad.”  It sure felt like a fight gone bad (but what cross fit workout doesn’t?), but I ended up using a moment of weakness to find strength and achieve great victory (I finished!!)!  In short, it went bad the first 2 minutes into the workout when I failed to clear the first box jump.
  But the clock was still ticking and I had to make the choice to finish what I started even if all I could give was 80 percent.  I let the encouraging words of my coach (thanks Paula!) distract me from the pain (and blood), just like I want God’s voice to carry me through my every day, through my darkest hours and my deepest hurts. 

“Praise be to the Lord, to God our Savior, who daily bears our burdens.” Psalm 68:19

When I’m walking one hand with God and I’ve got a little something sweet in the other, getting through a difficult day seems like a breeze!  And if that something sweet involves pumpkin, well then it makes it even that much better!

Paleo Pumpkin Crunch Granola
(inspired by ontapfortoday.com)
Ingredients:
2 cups raw almonds (chopped)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup raw walnuts (chopped)
1/4 cup chia seeds
1/4 flax meal
1/2 cup unsweetened coconut flakes
1/2 cup blanched almond flour
1/2 cup almond meal
1/2 Tbsp cinnamon
1/2 Tbsp pumpkin spice
1/4 cup organic coconut oil
2 tsp pure vanilla extract
1/4 cup raw honey
1/4 cup pumpkin puree
Directions:
Preheat oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.
Using a food processor, chop almonds and walnuts to desired size.
Combine all dry ingredients into a large mixing bowl.  Add coconut oil, honey, pumpkin and vanilla and stir until all ingredients are incorporated.
Spread the mixture onto your prepared pan and bake for 10 minutes.
Remove from the oven and stir carefully.  Return pan to the oven and bake for an additional 10 minutes, or until the mixture begins to brown.  Let cool completely before eating.
Store in an airtight container and enjoy!!!

I’ve been loving this mixed into my new favorite yogurt….for breakfast with some almond milk….and by the spoonfuls straight from the jar!(source) 

And today my princess Cailyn and I used it as a topping for a sweet apple-blueberry crisp…oh so yummy!!

 The combination of tender fresh-picked apples and sweet blueberries was absolutely perfect for this cool day!

How do you add a little “sweet” to your day?  Sometimes I can only see the the “sweetness” of my day when I move out of the way, so I pray… “Lord, empty me of ME so I can be filled with YOU!” 
It doesn’t get much “sweeter” than that!
Blessings,
J’lene

This post is also shared on Simply Sugar and Gluten Free!

Snack Attack!!

Whew!  It’s cookin’ this week!  Typically I find that our appetites take a bit of a dip during these hot spells, but there must be something in the water because the princesses and hubs are keepin’ me on my toes in the kitchen! 

Maybe it’s all the time we’ve been spending here….

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And perhaps all the walking we’ve been doing here this summer…

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Zuma, Zuma Acrobats

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Getting a taste of Africa

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Or I just need to come to grips that my baby girls are growing! 

The hubs, on the other hand, he’s just hungry all the time!  And I’m pretty sure he’s done growing….taller, that is!

 

In any case, when they’re hungry, they’re hungry and I find comfort in knowing that by spending a little extra time in the kitchen my family will have more nutritious options to snack on.  This week I revamped one of our favorite snacks, Pumpkin Spice Granola Bars, for a little variety.

 Sweet Potato Granola Bars

Yields 12 bars

Ingredients:

1 cup gluten free rolled oats

1 cup Erewhon Crispy Brown Rice cereal

1/4 cup all-purpose gluten free flour (I use Bob’s Red Mill)

1/4 cup almond meal

2 scoops vanilla protein powder

1/4 cup raw, unsalted sunflower seeds

1/4 cup raw, unsalted pumpkin seeds

1/2 cup raw, sliced almonds

1/3 cup organic raisins

1/3 cup organic cranberries

1/4 cup chia seeds

2 “flax” eggs ( 2 Tbsp flax meal + 6 Tbsp warm water.  Let sit for about 5minutes.)

1/2 cup sweet potato puree (I made my own: 2 sweet potatoes washed, peeled and cut into 1-inch cubs.  Place into a medium saucepan, cover cubed potatoes with water and boil for about 25 minutes.  Let cool, then mash with a fork or puree in a blender.  Makes about 2 cups)

2 Tbsp unsweetened applesauce

1/4 tsp nutmeg

1/2 tsp cinnamon

1 tsp pure vanilla extract

3 Tbsp raw coconut crystals

1/3 cup dark chocolate chips (optional)

 Directions:

Preheat oven to 325 degrees.  Line an 8x8 inch square baking pan with parchment paper.  Set aside. 

Combine all dry ingredients in a large mixing bowl.

In a small bowl or large measuring cup, mix the sweet potato puree, flax eggs, applesauce, vanilla, cinnamon, nutmeg and coconut crystals.

Add wet to dry ingredients and mix until just blended.  Mixture will be lumpy and slightly sticky.  Press mixture into prepared pan.

Bake for 25 minutes or until edges are slightly brown.  Remove from oven and set on a wire cooling rack to cool.  Once cool, cut into bars and enjoy!

So soft and chewy and full of yummy goodness!

  

I also found this recipe on the Attune Foods website that looked like a perfect snack for packing on our pool and beach trips.  I gave it my own twist and the fam gives it a thumbs up…so much so that I’ve been making a double batch every time!

An easy, portable snack with protein and healthy fats!  My changes:  1) double the recipe!; and 2) make it gluten free by using 1 1/2 cups Corn Chex cereal + 1 1/2 cups Erewhon Crispy Brown Rice Cereal.

As an added bonus, this wholesome crunch is a good source of manganese, vitamin E, vitamin B6, tryptophan, copper, vitamin B2, selenium, and phosphorus.

Other homemade on-the-go snacks I like to keep on hand:

Sun Butter Banana Protein Bars

Granola

Carrot Breakfast Cookies

Here’s to a healthy snacking summer!!

 

Blessings,

J’lene

Something Old, Something New and Something Fun!

Just a quick post today because we’re having too much fun on our Spring break this week!

We started off the week by baking up some “oldies but goodies”…in other words, some of our favorite snacks we like to have on hand while we’re out and about having our fun!

Our Favorite Granola 

Pumpkin Spice Granola Bars

 

Carrot Breakfast Cookies

And for something extra sweet… Irresistible Chocolate Granola(the hubs and I sprinkled this on top of sliced apples that were drizzled in warm peanut butter = one of my new favorite desserts!)

Since I’ve been blessed by having the hubs home more hours than he is away, I decided to cook up something “new” for dinner last night.  It’s actually a new twist on an old favorite meal of ours…Sloppy Joes!  I’m bringin’ in the big new guns…veggies that is!

Veggie Sloppy Joes

(inspired by Vegan Planet)

Yields 6-8 servings

Ingredients:

1 Tbsp extra virgin olive oil

8 oz. organic white mushrooms, chopped

3 frozen veggie burgers, thawed and chopped (I used Dr. Praeger’s California Veggie Burgers, which are vegan)

1 tsp ground fennel seed

1/2 tsp smoked paprika

1/2 tsp dried basil

sea salt and fresh ground pepper, to taste

2 cups organic marinara sauce (I used Trader Joe’s!)

shredded mozzarella cheese for topping (optional)

4-6 sandwich rolls (I used Trader Joe’s whole wheat hamburger buns for the princesses and the hubs and Udi’s gluten free for myself!)

Directions:

Heat the oil in a large skillet over medium heat.  Add the mushrooms and cook until softened, about 5 minutes.  Add the chopped veggie burger, fennel, paprika, basil and salt and pepper to taste.  Stir in the marinara sauce and simmer for about 10 minutes or until heated through and flavors have blended.  Spoon the warm mixture onto rolls and serve.  I also topped ours with a little sprinkle of mozzarella cheese!

There was no shortage of eating our veggies in this meal! 

My first attempt at making sweet potato fries!  I don’t know why I haven’t cooked up these amazing little guys more often…OH YUM!  The princesses weren’t a big fan of the new fries, they preferred the “regular” homemade ones.  After washing up both potatoes, I cut them into “fries” and tossed them in a large ziploc baggie with a tablespoon of olive oil, fresh ground pepper, a little sea salt and a pinch or two of smoked paprika.  I cooked them at 425 degrees for about 25 minutes, turning them halfway through.  An easy, peasy and delicious side to our meal!

I’ve missed not being in the kitchen much this week, but it’s been worth the sacrifice because our time together as a family has been priceless, to say the least!

 One of our highlights so far…The San Diego Safari Park to see the butterflies!

My two favorite beautiful butterflies!

   

Spring babies graced us with their presence! 

And hangin’ out in the new “Bat Enclosure!'”

We’re off to have more good times before the week is over!

Blessings,

J’lene

This post was also shared on Allergy Free Wednesdays!

Planning ahead…

The hubs and I will be heading out to Chandler, Arizona next week to take part in a church planting conference, so it is just in my nature to start planning now!  Some things I am tackling on my list this week are…

1) Finding healthy/gluten free friendly restaurants in Chandler:

24 Carrots (check out Gluten Free Frenzy’s review on this restaurant….I can’t wait!)

Jason’s Deli

Whole Foods (not really a restaurant, but they have a wonderful salad bar, deli and more!)

Chipotle Mexican Grill

2) Making snacks we can take on the road and for the princesses to take to Grammy and Papa’s:

Our Favorite Granola

 

Best Granola Bars

Sun Butter Banana Protein Bars

Peppermint Luna Bars

Other things I plan to stick in the cooler:

Chobani Yogurt

Fresh Veggies and Hummus

Fresh Fruit

Udi’s Gluten Free Bagels

Trail Mix

And  for lunch on the road I’m looking forward to a gluten-free veggie wrap thanks to our fabulous local health store, Ramona Family Naturals, who recently added ready-made salads, wraps, soup and sandwiches to their repertoire of healthy creations!  This is one of the blessings of living in a small town…if you ask, then more than likely you will receive!  When I first heard that they would be adding veggie wraps to their menu, I graciously asked if they might consider creating a gluten free one.  In less than a week they delivered this…

It’s filled with red onions, red peppers, zucchini, carrots, spring lettuce and a delicious “hummus-like” spread all wrapped up in a brown rice tortilla!  I loved every bite and can’t wait to take another on the road!  The hubs has his eye on one of their sandwiches and promises he can “eat and drive” safely!

3) Packing all four of us + some school work (and trying not to forget anything, but knowing that I probably will!)  The princesses’ only concern is that I pack everything in the suitcases they have requested…I think I can handle that one!

 

The hubs actually said that he would miss my cooking for the four days we’ll be gone…music to my ears!  With that said, I’ve been trying to deliver some good eats this week.

Have it Your Way Spinach Dip

Yields 10 servings

Ingredients:

10 oz. frozen chopped spinach, thawed and excess liquid squeezed out

1/2 cup nonfat plain yogurt (you can use So Delicious coconut milk yogurt to keep this dish vegan or dairy free)

5 Tbsp Veganaise (or light mayo)

1/3 cup Parmesan cheese, grated

1/4 cup green onion, chopped

1-2 garlic cloves, passed through a garlic press

1 cup shredded part skim mozzarella cheese ( you can use Daiya mozzarella shreds to keep this dish vegan or dairy free)

fresh ground pepper to taste

Directions:

Preheat oven to 375 degrees. Lightly coat an 8x8 inch baking dish with cooking spray. Set aside.

Combine all ingredients in a medium bowl and mix well.  Spoon into the prepared baking dish and bake for 20-25 minutes, until hot and cheese is melted.  Serve right away with your favorite crackers, pita chips or veggies!

Some like it hot….Some like it cold….

I prefer it warm right out of the oven, but it did taste pretty darn good as a spread on my homemade gluten free tortilla this afternoon!

 

I used this recipe (with a few adjustments) from Living Without.

My adjustments: I used a garbanzo and fava bean flour mix instead of just straight fava flour.  And subbed 2 Tbsp Earth Balance for the shortening. 

  The princesses rolled out their own and ate every last bite of their “cheesy tortilla”!  These gluten free tortillas taste like the real deal and they won’t fall apart when you stuff them full of your favorite goodies!!!

 

Okay, now that it is in writing I’d better get on it!

Hi! Ho! Hi! Ho! It’s off to work I go….the laundry is on the couch waiting to be folded and put away, the timer on the oven just went off, and one of my princesses is ready to go to softball practice!

Blessings,

J’lene 

Taking it easy…

I’ve traded the usual fast-paced, run here and there weekend for one that is movin’ in slow motion.  This wasn’t entirely intentional, however.  My little Cailyn came down with a nasty little bug that has kept her down for three days now.  There’s no doubt that I want my little princess to be completely healed and back to her busy little self, keeping me on my toes all day long.  But I have to say these last three days have allowed me to slow down and rearrange some of my priorities that were, as some might say, “way off kilter!” 

As moms and wives, do you ever feel like you just don’t have time to do it all?  Even with all these “high-tech” gadgets that are supposed to make life easier, I have to ask myself, “why does life seem so hurried and stressed out more than ever?”  In my time of “slowing down” this weekend, I came to discover as I spent time in the Word that it is the “enemy” that is planting this lie in my head that I “don’t have the time to do everything that I’m supposed to do.”  The truth is, all I have to do is the work that God has assigned me to do and not what is on everyone else’s “to do” list!  And what a relief it is to know that there is time in every day to accomplish every thing that God wants me to do, so long as I turn my attention away from the details and tasks of the day and first to take time to “inquire of the Lord.”  Psalm 119:147 reminds me what the first priority of my day is to be as it says, “I rise before dawn and cry for help; I have put my hope in your word.”

Remember Mary and Martha?  Jesus said to Martha, “you are worried and upset about many things, but only one thing is needed.  Mary has chosen what is better, and it will not be taken away from her.”  Luke 10: 41-42

Instead of trying to establish my own agenda or let others determine what my priorities are, I need to take time to discern what it is that God wants me to do.  Instead of getting buried under piles of half-finished or poorly done tasks which brings about guilt and frustration, I need to be enjoying the peaceful, well-ordered life that God has intended for me.  Try it, it’s amazing what a “fulfilling” day you can have when the Lord is in control and not you!

Today I practiced just “being” with my princesses instead of just “doing” things to keep the day busy.  My little Cailyn slept most of the day, so I put the “other tasks” aside and spent some quality time with the Lord and my princess Makenna.  We baked some “Mini Banana Chocolate Chip Millet Bundt Cakes.”  The recipe was taken from my “Banana Chocolate Chip Millet Mini Bread Loaves” and we just changed it up a bit for fun (this recipe made 6 mini bundt cakes)!

So cute…

So moist….

So chocolaty…

So delicious!

We’ve been going through granola like there’s no tomorrow, so we decided to keep on baking and whipped up a batch of what Makenna likes to call, “Our Favorite Granola.”  So here you go…

Our Favorite Granola (gluten free)

Yields: 4-5 cups

Ingredients:

Dry:

2 cups gluten free rolled oats

1/2 cup sliced, roasted almonds

2 Tbsp flax meal

1 Tbsp chia seeds

1/4 cup quinoa flakes

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/3 cup organic raisins

1/3 cup organic cranberries

1/4 cup organic brown sugar

1/2 tsp sea salt

1 tsp cinnamon

Wet:

2 Tbsp unsweetened applesauce

1/4 cup pure maple syrup

3 Tbsp sunflower butter

1 tsp pure vanilla extract

1/2 tsp almond extract

Directions:

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl, mix together all the dry ingredients, except the raisins and cranberries.

In a small saucepan,  combine the applesauce, maple syrup, and sunflower butter.  Mix together over medium heat until heated through.  Add in the extracts.

Add the wet ingredients to the dry ingredients and mix well.  Scoop mixture onto prepared baking sheet.  Bake for 20-25 minutes, stirring halfway through. 

Let cool on baking sheet for about 10 minutes before mixing in the raisins and cranberries.  Store in an airtight container.

The fam likes it on yogurt and as cereal for breakfast…and me, I like it by the handfuls straight out of the jar!

We finished the day with some window art painting and making beaded bobby pins for her hair.  Aside from the sick little princess sleeping peacefully on the couch, the day was a perfect and well-intended day brought to me from the Lord. 

Look what happens when I get my priorities straight!!

Blessings,

J’lene