1. In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.
2. Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
3. Stir in the flaxseed, followed by the oats and cereal.
4. Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.
5. The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, and then place the bars into the freezer to chill for 30 minutes to an hour.
6. Cut into bars or pop them out and eat. Store them in the refrigerator to keep fresh and from getting too soft.  Enjoy!!

Last week, we enjoyed a family breakfast of scrambled eggs and these biscuits.  It was so nice to have a biscuit option that didn’t have a ton of preservatives, wasn’t hard to cook and didn’t have wheat.  Thanks, Mommypotamus!  I thought they tasted even better as a snack than they did fresh out of the oven.  Again, these are wonderful for pregnant/nursing moms as they have lots of protein and healthy fats too.  Try them and let me know what you think.  I’d love to hear what you enjoy for breakfast…  It’s the one meal a day that I really need but have a hard time being creative with.

Lentils and Veggies

3 celery stalks

1 medium onion

2 carrots

2 tbsp of coconut oil

4 cups of chicken or veggie stock

2 cups of lentils (I used brown)

8oz. of organic tomato sauce

2 bay leaves

1/2tsp of dried basil

1/4tsp of oregano

1/4tsp thyme

2 garlic cloves (pressed or chopped)

sea salt/pepper to taste

Sautee chopped onions, celery and carrots in coconut oil until softened.  Add stock to veggies and then add rinsed lentils.  Bring to a boil.  Add tomato sauce and spices, reduce heat and cover to cook on low for 30minutes.  Serve over brown rice.

Here is Heather’s crockpot version:

Lentil Rice Casserole
blend together in crockpot and let sit overnight for optimal health

3 cups water + 1 T soy sauce
3/4 cups lentils
3/4 cup brown rice
1 T dried minced onion or one small onion chopped
1/2 t basil
1/4 t oregano
1/4 t thyme
1/4 t garlic
1 t salt or to taste

cook on low for 4-6 hours, on high for 4.  Since it doesn’t go bad sitting out, I plug it into a timer if I’m going to be gone all day so that it comes on around 1 and is ready for dinner around 6.  Can also bake in the oven at 300 for 2- 2 1/2 hours.

And, here’s what my version looks like:

1 small red onion

2 grapefruits

2 avocados

extra virgin olive oil

sea salt/pepper to taste

Slice the onion very thinly, peel and cut grapefruits into wedges, slice avocados and combine with olive oil/salt/pepper.  Enjoy!

Coconut Rice

2 cups of organic brown rice (I like jasmine or basmati for this recipe)

coconut oil

14oz. can of coconut milk

2 cups of water

chopped dates (to taste, sweetens recipe)

1/4 cup organic shredded dry coconut

1tbsp. butter

Toast dry rice in coconut oil by stirring until the rice has a nutty aroma.  Pour water and coconut milk over rice, add chopped dates and bring to a boil.  Cover and simmer over low heat until all the liquid is absorbed (about 40 minutes).  Toast shredded coconut in melted butter over low heat.  Add toasted coconut to cooked rice, enjoy!

Mock CornNuts 

1 Can of Chickpeas (garbanzo beans) drained and rinsed

Seasoning of choice (like sea salt, cumin, paprika, pepper, garlic)

Olive or coconut oil

Combine chickpeas with about 2tbsp. of olive oil (enough to lightly coat).  Spread onto a baking sheet, and add seasoning.  Bake at 400 for about 30 minutes (stirring occasionally) until crunchy.  This recipe satisfies the crunch craving!

The recipe?  Throw every vegetable in your fridge into a crockpot, season and enjoy!  So simple and so yummy!  Ours had:  bay leaves, sea salt, black pepper, okra, a little bit of sweet corn, organic stew meat (JB had to pick this out), tomatoes (large organic fire roasted can of stewed tomatoes), sweet potatoes, peas, squash and zucchini.  We served it over brown rice.

We ate lunch out because it was a very busy morning.  We went to a Thai restaurant and had a Thai coconut soup and veggie rolls.

For breakfast, I had a grapefruit, just like yesterday.  In about a half hour later, I was really hungry, so I had my smoothie as a snack.  The smoothie this morning was made with frozen pineapple, a little bit of frozen banana, a lot of fresh spinach, organic shaved coconut and coconut milk and water (along w/ whey protein and SP Complete powders). 

I am ready for bed, and hope a good night’s rest brings lots of energy in the morning!

I am still taking 3 Gastro-Fiber 3 times a day, and so is JB, along w/ his 7 SP Cleanse 3 times a day.  Our shake, although not our breakfast of choice this morning, really did taste good and helped our cravings go away.  Here’s what is consisted of this morning: liquid (1/2 water, 1/2 coconut water), large handful of fresh spinach, a banana, a few frozen strawberries, 1/3 cup frozen pineapple, 1/4 cup organic shredded coconut, 2 scoops of SP complete, and 1/2 scoop of DFH Whey Protein.  For lunch, we are having one of our favorites- red curried lentils and brown rice.  I am excited to share the recipe with you.

2 cups vegi broth (more if you want more soupy)
1 cup red lentils (sorted / rinsed)
 
Boil lentils in broth
Reduce to med. low / partially cover and simmer appox 10 mins. until lentils are tender
 
1 Tbs. coconut oil
1 med. onion, chopped
2 gloves garlic (or to taste)- I use 4
1/2 tsp. crushed red pepper flakes (or to taste)
1 tsp. ground cumin
1 tsp. ground tumeric
1/2 tsp. ground coriander
NOTE:  I just use curry powder to tast in place of 3 above
1 Tbs. tomato paste
1/2 cup organic coconut milk (or to taste / consistancy)- I use a full can
2 tsp. fresh lime juice (or to taste)
 
Heat oil / add onion / garlic / red pepper saute approx. 5 mins.
Add spices saute approx. 3 mins.
Add tomato paste stir approx 3 mins. (will begin to carmelize / do not let burn)
Add coconut milk mix well
Add lentils
Season with salt / pepper / lime juice to taste

Here is the finished product, delish:

Even if you don’t like lentils or curry, this is like nothing you have ever tried before.  Please try it, we love it! 

Here’s how it looked during prep, these are the onions and lentils cooking:

Simmering before serving:

I will explain in a later post how to cook brown rice.  Lentils are great for blood sugar control, we use them a lot during the cleanse.

And, Harper?  He enjoyed avocado and sauerkraut for lunch!  He is enjoying the cleanse, see:

And, I am headed off to my second birth today and still have one mom “overdue” after this one.  I am trying my best to keep up with the blog.  The cleanse goes on, no matter what, but if my posting slows it’s because babies are here!  I will see you soon.  Please think of all these sweet moms and keep them in your prayers- my job is so fun!