Kid Style Vegan Cafe

I love when our kids tap into their creative sides! After lunch today our 7-year old set up his own little pretend restaurant he called “Ethan’s Cafe.” The pic below is of the menu he created all by himself. He’s clearly influenced by the things we are talking about and listening to on podcasts. Notice the vegan cookie sandwich and fruitarian donut (This one really made me laugh! Maybe someday he’ll invent something like this). And what a steal – you can get the “All for one and one for all” for just $4.00 :). He said he’s taken chicken and meat off his menu. He also told me “this would be a place you and people who like being vegan would like to eat.” As a parent, I’m always amazed at the things they hold onto from conversations.

Here’s Scott and I looking over the menu before we place our order.

And here’s little sis and her buddy at their own pretend cafe. Their menu was full of dairy based items but that’s okay. When her friend offered me ice cream for dessert, C piped up and replied “does it have dates, she likes it with dates?” (I eat banana “ice cream” with dates). They are having a great time and they are using their imaginations.

A Few New Favorite Recipes

As usual I’ve been trying lots of different recipes the last few weeks and wanted to share some of my favorites with you. The first four below are from Oh She Glows. My favorite veggie burger (I posted on about it a few weeks ago) is one of her recipes too. I’ve quickly become a HUGE fan of her / the site. I’ve tried many different recipes and haven’t found one yet that I don’t like. The best part is the family has enjoyed them too, which has allowed us to incorporate more and more fully plant-based meals into our week. She likes to combine beans and lentils with nuts and seeds which results in a great texture. I’m sure I made a few changes to the recipes as I normally do, but I have no doubt they’re great as is.

Lentil-Walnut Taco Meat (I used this as the “meat” for an enchilada casserole and also with rice in stuffed peppers)

Ultimate Vegan Lentil Walnut Loaf (I enjoyed this with roasted veggies including sweet potatoes, parsnips and rutabaga)

Vegan Enchiladas With Cilantro Avocado Cream Sauce

Nut Butter Crusted Parsnip Fries (I used leftover peanut sauce I had in fridge from another meal. I made them again with just nut butter and definitely liked the moisture the sauce added)

15 Minute Spicy Udon Vegetable Stir Fry (I added quite a few more veggies for more color and variety)

Check out my “Favorites” board on Pinterest for more of my favorite recipes.

Switching gears….it has been busy around here with the family. I feel like I’ve been rushing around a lot which makes me feel anxious and often brings out the yelling in me. I struggle with being in control of my emotions and am trying to work on that 🙂 I love this quote:

In moments of stress and
anxiety I will remain
calm and peaceful

I will not react to what is
being said or happening

I am in strict control
of my emotions

I will not respond when I
am angry, I will choose
my words carefully and
speak with kindness

I will not allow my self
be controlled by feelings of
fear, self doubt, or anxiety
as to the future

I will remember that I
have no control over anyone
else’s actions, behaviors or words.

I hope you have a great start to your week!

A More Mindful Start to My Days

Scott and the kids were gone again a few weekends ago when I was supposed to attend a training for a new fitness class. I decided to forgo the training but they still went out of town since they had already made the plans. I taught a few classes, went to some of our church’s women’s conference, shared a fabulous meal with a great friend (more on that below) and of course spent lots of time in the kitchen cooking and listening to podcasts.

Unfortunately, the rest of the family was in a car accident on the way to Cincinnati. This was the second time in six months that Scott has been sandwiched in between two other cars on the highway traveling to or from Cincinnati. The first accident was in his car and this time the van. Praise God everyone was okay and the van was still drivable. It needed some major repairs and after a few weeks of waiting on the other people involved in the accident, we are finally getting it fixed.

One of my favorite podcasts from the weekend was Rich Roll’s interview with psychologist Michael Gervais titled Mastering Mindfulness in Sports & Life: High Performance Psychologist Michael Gervais. There were tons of great takeaways from the interview. I’ve been listening to many great podcasts and reading more and I want to remember some of the things I hear so I decided to start a Word doc to keep track of everything in one place. Normally I’ll jot stuff down on sticky notes or in my journal but I end up losing the notes or completely forgetting about it. I’m hoping having one central location will help. I found it ironic that I randomly picked this podcast about mindfulness to listen to since we had just had a discussion about mindfulness at a women’s Bible study I’m part of and mindfulness is the main topic of the March 2015 issue of Yoga Journal.

I’ve been including one of Michael’s suggestions at the start of each day and have found it so helpful to start my day off with more intention and focus. Most days I wake up to the alarm, jump out of bed and get straight to my workout. I am a morning person so it has never been hard for me to get up and going in the morning but I realized it would serve me better to begin my day at a slower and more mindful pace so that I can take a moment to just breathe, work through any anxiety I’m feeling and get my mind in the right place before I do anything else. I recently started getting up 10 to 15 minutes earlier than normal so that I could have some dedicated time to take a few deep breaths, read my Bible and devotional, journal and pray. It’s a small amount of time but after many years of unsuccessful attempts to do this for a larger chunk of time, this is a good start. I’m happy to report I’ve stayed committed to the plan for all but two days in the last several weeks. I’m feeling great about this accomplishment. The pic below is of my “morning spot.”

In addition to this, I’ve incorporated a simple 3-step routine before my head even leaves the pillow (Michael suggests this in his podcast):

1. Take one deep breath (and continue breathing of course!)
2. Have one thought of gratitude
3. Set one intention for the day

Lastly, I try to set a positive tone for how I’m going to interact with others that day by making my first interaction with another human a positive one. In the few weeks since I’ve been doing this short and simple routine, I have found that I start my days with more peace, less anxiety and a better state of mind overall. This doesn’t mean the rest of my days have been perfect but at least I’m starting them out better!

Here are a highlights from other things I did during the weekend they were gone.

My friend and fellow yogi / foodie / cookbook addict / etc. had an oh so yummy dinner at Banana Leaf vegan and vegetarian Indian restaurant on Saturday night. Check out this spread! We both got the buffet at the suggestion of the owner and loved everything. The buffet comes with an appetizer plate (the school lunch tray looking thing in the pic below) for each person that contains some common Indian street food. I’m not sure what everything was on there or that I ate from the buffet but I loved it all. It had been a long time since I last had Indian and I’d forgotten how much I like it. If only I could re-create these dishes at home. Of course I spent time that night on Pinterest looking for Indian recipes! Unfortunately my first attempt a few days later totally bombed but at least I tried, right? I knew it was bad before we even sat down for dinner but I kept my mouth shut and so did the rest of the family. I was shocked they ate it without complaining! I have a nice family 🙂 I’m going to invest in a few new spices and hope for success next time around.

After I got home I spent some time in the kitchen making a batch of homemade corn tortillas that I used in a meal later in the week and a batch of homemade whole wheat tortillas to put in the freezer. I tried a corn tortilla recipe a few weeks back and was disappointed in how fragile they were. I couldn’t even get the dough off my tortilla press. I used a similar recipe this time but saw a tip to cover the press with plastic wrap and it worked like a charm! The tortillas peeled right off in one piece.

The family got home on Sunday and I made this vegan spinach artichoke sauce pizza on quinoa crust. I added chicken and a little shredded cheese for Scott and E. I used elements of several different recipes and can’t remember exactly what I did so I’m not posting links to anything. But it turned out pretty good for my first attempt at a vegan pizza. The sauce was great. Next time I’ll bake the naked crust a little longer to get it nice and crispy before adding toppings.

I have been learning so much from listening to podcasts lately and by incorporating things I’m learning, I am starting to make positive changes in areas that have been challenging me for years. I am a routine person and like to be (or feel like I am) comfortable. Change has never been easy for me to swallow. This quote spoke to me and I wanted to share it with you.

What if I told you that
10 years from now,
Your life would be
Exactly the same?
I doubt you’d be happy.
So, why are you
So afraid of change?

Karen Salmansohn

Have a great weekend!

Crazy About Collards

So I just had to quickly share my new obsession – collard greens. I’ve had collards in the past and liked them okay but forgot about them for a while. The last time I had collards, I blanched them and used them in place of cabbage in a cabbage roll type dish. They worked great that way but I’ve been seeing lots of “recipes” for using them raw in place of tortillas for wraps or burritos. For a while now I’ve been filling or wrapping romaine lettuce but now I’m totally into collards. I wrap them around pretty much anything edible but especially like sweet potatoes, some kind of cooked grain, diced raw or sauteed veggies, some homemade veggie burger and whatever sauce I have on hand. The last few weeks Kroger has had the biggest collards I’ve ever seen! Check out this adorable model showing off a huge, dark, nutrient rich collard leaf. With that kind of advertisement who could resist, right? Try them out!

Have a great weekend! It’ll be a party in this house with my mom, niece, nephew, aunt and cousin visiting. We’ll be celebrating my mom’s 65th birthday and watching the kids enjoy some cousin time.

A Yoga Workshop, Delicious Veggie Burgers and Another Great Podcast

Last weekend I got to attend a 3-hour detox yoga workshop. I attended a similar 2-day workshop led by Seane Corn in the fall which was really the catalyst for the 21-Day Detox I did at the beginning of the year. It was at Seane’s workshop that I felt convicted about several habits of mine that were not benefiting my mind or body. I drug my feet for a while but eventually decided to do the detox as a way to start fresh in the new year. Those 21 days were life changing for me in many ways. This weekend’s workshop was a nice little refresher. We went through a 2-hour detox flow and then had time at the end of the workshop to consider our life priorities (or “non-negotiables”). We made a plan as to how we would make sure we were really doing those things we said were our priorities. It was helpful to list these areas out and make a commitment to fitting them into my schedule. The flow itself was very challenging physically and mentally but I felt great afterward.

I made this Our Perfect Veggie Burger recipe from Oh She Glows last weekend. Yes, that is a little bite out of the one on the left. I couldn’t wait to try them.

I prepped and mixed most of the ingredients the night before and then finished them on Saturday. While I was shaping and baking them, I listened to some of Rich Roll’s podcast #131 From Crash Victim To Elite Athlete: A NYC Firefighter’s Long Run to Wholeness with Matt Long (you can see my iPad propped up in the background of the pic). It’s an amazing story of Matt’s perseverance through tremendous adversity and coming out the other side a changed person. Through sharing his story, Matt has made a powerful impact on the lives of many others. E was out in the kitchen for some of the podcast (fortunately his missed the gruesome details of Matt’s accident and also a few sprinkles of foul language) and was full of questions about what he was hearing. The podcast ended up being a springboard for probably the deepest conversation E (7.5 years old) and I have had about living through trials, the choice we all have about what lens to look at life through (great reminder for me!), and eternity. It often amazes me how conversations like that start. I realized that most of the deeper conversations E and I have are when he is milling / pacing around the house and I am cooking. Conversations just seem to flow more naturally when we aren’t sitting face to face staring at each other. That’s not necessarily a good or bad thing…it’s just the way it is.

Back to the burgers….I used a bag of gluten-free crackers instead of bread for the bread crumbs and coconut aminos instead of Tamari. I also added a cup or so of mashed sweet potato before I shaped them because they seemed a little dry and crumbly. I absolutely LOVE these! They have great flavor and a nice little crunch from the almonds and sunflower seeds! We took a few of the burgers to our friends’ house for dinner on Saturday for the adults to eat instead of regular burgers. Everyone seemed to like them (or at least that’s what they said :). I ate mine wrapped in a giant piece of iceburg lettuce with some of the hosts’ salad, a few sliced onions, and some of Chef AJ’s Yummy Sauce.

And for fun, below are two pics of some mommy / daughter bonding time in the kitchen from Monday. We were making these bread machine Whole Wheat Hamburger Buns. C loves to be my helper. I think some of this is natural for a little girl but she’s also a huge fan of Caillou and he is always helping on the show. In fact there is a catchy song on there about helping that C loves to sing. I wish he weren’t so whiny in the show because I think that is also rubbing off on her but I do like the messages about helping. She clearly loves the camera and has enough attitude for all of us!

1 Thessalonians 5:18 was part of my devotional the other day and I decided it would be the perfect verse right now for the chalkboard hanging in the kitchen. It says, “Give thanks in ALL circumstances for this is God’s will for you in Christ Jesus.” Amen to that and Happy Weekend!

8 of My Favorite Vegan Sauces and More

I have a little confession….I’m kind of into sauces. Well, to be completely honest, I’m really into sauces. They are such a great way to add a little extra flavor to any dish. I’ve always been a condiment fan and back in the day I used to smother my eggs and pretty much anything else with ketchup. I moved away from ketchup several years ago after realizing how much sugar is in it but I still love sauces – everything from guacamole to hummus, hot sauce, salsa, pesto and more! The unfortunate part of many store bought sauces is that they often contain lots of preservatives or other unrecognizable ingredients. Fortunately it’s very easy to whip up a healthy and delicious sauce with a few ingredients and a blender or food processor. And also it’s easy to adjust most sauces to fit your specific dietary or flavor preferences. For example, I’ve found medjool dates to be the perfect substitute for sweeteners in sauces. You just need to blend the sauce a little more thoroughly.

And speaking of sauces….I have several sauce recipes I’d like to share with you.

I made this delicious Low-Fat Nut-Free Creamy Garlic Parsley Sauce to go with pasta and veggies. We loved the creamy, flavorful texture and I was surprised how much it tasted like a dairy based sauce. It would be delicious as a soup with the addition of veggies and a little broth or stock to thin it out. I will definitely be pulling this one out at Thanksgiving as it had a thick gravy like texture and would be great as a gravy or sauce for meat or roasted vegetables. I highly recommend trying this and experimenting with different kinds of potatoes. I love sweet potatoes so I’m going to try it with sweet potatoes next time. I made a few modifications to the recipe and used toasted almond coconut milk, veggie broth, a mixture of baking and red potatoes, and dried parsley instead of fresh.

I made this Yummy Sauce by Chef AJ earlier in the week. Chef AJ is a chef (surprise, surprise), author of Unprocessed, and has an amazing life story including how she has turned her life around by transitioning to a whole food, plant based diet. If you’re not familiar with Chef AJ or her story, check out Rich Roll’s podcast with her. You can also find his podcasts on the Sound Cloud app. Chef AJ is an inspiration and has so much energy you can feel it through the podcast. And onto the sauce…I love it! The flavor is unique and reminds me a bit of honey mustard with the sweetness from the dates combined with the savory mustard. I’ve used it as a dipping sauce for veggies and on romaine lettuce tacos and I imagine it’d be good with veggie burgers, crackers or pretzels if you eat that sort of thing.

I’ve made this Creamy Coconut Peanut Sauce (just the sauce part of the recipe) a few times now and really enjoy it drizzled over salad, veggies, zucchini noodles, and rice. It has nice flavor that you can spice up using a little extra hot sauce or diced jalapenos. I used about 1/4 cup coconut milk, coconut aminos in place of soy sauce, a mixture of lemon juice and rice vinegar, and homemade sriracha sauce. Mine turned out a little thick both times so I added a little water and veggie broth to thin it out.

This Buddha Bowl Sauce is great and the only change I made was to use some veggie broth in place of some of the oil. I also really like these two sauces from the “bowl” category – the sauce from this Roasted Buddha Bowl and the sauce from this Quinoa Cauliflower Bowl with Almond Sriracha Sauce (I use unsweetened hot sauce and leave out the syrup).

We enjoy eating Mexican and if you’ve never looked at the ingredients on most store bought enchilada sauces, you should. There’s a lot of junk in there! I’ve tried several enchilada sauce recipes and these are two of my latest favorites – Homemade Enchilada Sauce (I use veggie broth in place of some of the oil and leave out the brown sugar) and the sauce from this TexMex Creamy Roasted Red Pepper Pasta (I saute onions and garlic and blend it with the immersion blender. It is delicious for tacos or enchiladas).

We are Greek food fans in this house and have always loved tzatziki but now that I’m not eating any dairy I’m on the lookout for a good dairy-free alternative. I’ve pinned a few to try but haven’t gotten around to it yet.

And I’m always up for a yummy peanut/nut butter sauce. I’ve tried so many peanut sauce recipes and usually like them all so I don’t have any one specific recipe to recommend. I normally alter the recipe to take out the sugar / sweetener (and have replaced it with medjool dates several times) and often change up the nut butter I use.

That’s all on the topic of sauces. Here are a few pics and highlights of other things going on around here lately.

Scott and the kids were gone last weekend so I spent a pretty quiet weekend at home. I had an outing with friends scheduled for Saturday night but the snow hampered those plans. I spent most of the weekend doing things around the house, cooking, doing yoga and listening to podcasts. My friend recently recommended a podcast by Rich Roll. After listening to that and another one of his, I was hooked! As I mentioned above, I listen to them using the Sound Cloud app on the iPad and iPhone but you can also find them on his web site. Many of them are on the topic of plant based nutrition but there are lots of others with individuals who just have amazing stories to share and I was fascinated by every one! I was thinking earlier this morning how much technology has changed the way we communicate and podcasts are a great example. Before You Tube or podcasts someone would have to go on a speaking tour or write a book to share their story. Now it’s so easy to record and share anything. I’ve also listened to a handful from Howard Jacobson on his Wholevana Podcast and a few other random ones by Christian pastors. I’m thinking this might be a new addiction 🙂

When I took the kids up to Wooster on Friday we stopped to see our brand new beautiful niece Vienna. She’s a doll and seems to be a very good baby so far. The kids had a great time visiting with their cousins too. The pic below is of C, her cousin Mav and baby Vienna.

On the way home I stopped at Earth Fare to look around and pick up some Nori sheets. I’d been wanting to try them for making wraps and happened to find a package on clearance. I’ve tried a few random creations and have been pinning lots of interesting recipes to try! They are easy to use and definitely taste like seaweed (of course they do!) but I kind of like them. I’m pretty sure I will be the only one eating these in our house unless I make sushi rolls with lots of rice on the outside.

Scott got home late Sunday night and then we drove to Walnut Creek to visit my Grandpa and meet my mom to get the kids. I love going to visit him as he is such a neat man and the kids adore him. My grandma passed away just over a year ago so he’s on his own now. I took cabbage rolls, veggies, and rice up for him and for my brother and his family who just had Vienna. He was thrilled with that! We visited with him at his condo and then went to lunch at the Amish restaurant up the street. The second pic below is of Great Papa, the kids and their giant ice cream sundaes. They thoroughly enjoyed those. I was surprised that I wasn’t at all tempted to have any. I was much more interested in having my blended frozen banana and dates when I got home. The last pic is of C hand in hand with Great Papa. She kept going over to him to grab his hand. It was adorable to see her look up at him with her big brown eyes. It was a great visit and was so nice to see him and have the kids back.

The next day C and I went on a double date with our friends to Portia’s Cafe. It was great to go out to lunch and have some girl time. I realized that was the first time C and I have gone out to a girls lunch. It’s a vegan restaurant so we ordered the girls vegan cheese quesadillas. C was not overly pleased with her food so she chowed down on my spicy Pad Thai made with raw kelp noodles. She ate almost half of my meal and loved every bite. We got them chocolate mousse to share. It was made with avocado, cocoa, maple syrup and vanilla. At first they turned their noses up at it but then ended up devouring it. It was very rich but had great flavor and texture.

Lastly, I’m loving this song right now. I heard it on the radio and then we sang it at church last week. The lyrics and so powerful and it just seems to be speaking to me at this time in my life. You can find it on Spotify or You Tube.

Oceans (Where Feet May Fail)
by Hillsong United

You call me out upon the waters
The great unknown where feet may fail
And there I find You in the mystery
In oceans deep
My faith will stand

And I will call upon Your name
And keep my eyes above the waves
When oceans rise
My soul will rest in Your embrace
For I am Yours and You are mine

Your grace abounds in deepest waters
Your sovereign hand
Will be my guide
Where feet may fail and fear surrounds me
You’ve never failed and You won’t start now

So I will call upon Your name
And keep my eyes above the waves
When oceans rise
My soul will rest in Your embrace
For I am Yours and You are mine

Spirit lead me where my trust is without borders
Let me walk upon the waters
Wherever You would call me
Take me deeper than my feet could ever wander
And my faith will be made stronger
In the presence of my Savior

Oh, Jesus, you’re my God!

I will call upon Your name
Keep my eyes above the waves
My soul will rest in Your embrace
I am Yours and You are mine

Have a great weekend!

Happenings Around Here Lately

It’s been more than a week since my last post so I wanted to update you on what’s been going on around here lately. After writing posts every day of my 3 week detox, I felt like I needed a little break. While I’d love to be a blogger that consistently writes every day, I’m just not there quite yet.

I have continued to follow the same eating plan that I followed on the detox and have been feeling great! I’ve had a little sugar in a few pieces of dark chocolate I’ve had over the last few weeks and have had two lattes. I’m trying to stick to one coffee or less per week as a treat. Both times I got a latte I ordered a tall soy latte. The soy milk at Starbucks is sweetened and thus does contain some added sugar. Otherwise my “treat” of choice has been frozen bananas blended with a few splashes of coconut almond milk and a date. I have been eating (very ripe) bananas like crazy. I can’t seem to get enough of them right now. I have changed my breakfast to be just a very large smoothie and it has at least 5 bananas + a few other fruits and veggies. Bananas are a great way to get a lot of calories and carbs (= energy) from fruit and the browner the better for digestion. I was eating a nut meal based “muffin” in addition to my smoothie but have felt great after eliminating that. I think the fats in the muffin were messing a bit with my blood sugar and digestion. Here’s proof that I’ve been eating a LOT of bananas. I finally broke down and just bought a case. Kroger often has bananas that are getting too ripe (for the normal person) on Manager’s Special and I lucked out the other day and found a bunch of bunches 🙂 that were marked down. Between the four of us, we are flying through them. I got my second case today. Pretty soon the whole house is going to be smelling like bananas. I’m definitely going to need to start thinking about a solution for fruit flies once the weather gets hot. We always seem to have a problem with them in the summer and this surely won’t help!

At the end of my detox and into the first week or so after I was feeling a little sluggish at times throughout the day and my friend recommended that I increase my fruit carbs even more so I added more bananas and an additional fruit + greens smoothie in the afternoon. It has made all the difference. My energy level is at an all time high and I seem to just be feeling better. My friend follows most (if not all) of Banana Girl’s Raw Till 4 lifestyle and while I’m far from adhering to all of the principles (like eating raw until 4!), I’ve adopted some of them and am moving toward others. It’s definitely a very different approach to eating than I’m used to and I find it fascinating.

I’ve continued to cook lots of new and interesting recipes and make up all kinds of creative concoctions too. If only I could figure out an easy system to capture the details of my creations! Scott and the kids have been awesome about eating everything I make. I normally just cook up a little chicken or ground turkey to go along with the meal for them and they are happy.

The kids and I made our second batch of sprouts in our sprouting jars. We sprouted alfalfa seeds this time. C enjoyed several handfuls (see pic below) for lunch the day we got them out of the jar and asks for them every time she seems them on my plate.

I am so proud to say that I’ve had ice cream only one time since the detox ended (the day after) and haven’t had strong temptations to eat it. I did stop at UDF to get gas the other day and considered for a moment going in to get some since it was on sale (yes, I can still be tempted by a good sale) but decided I’d feel much better if I just ate my frozen bananas and dates. It was a small victory for me. I took the kids to Graeter’s the other night for a special treat and did find myself salivating a bit as I watched people enjoying the giant chocolate chunks (my favorite part) in their ice cream but felt good that I didn’t end up getting anything. I will have it at some point but I’m trying to save it for when I REALLY want it. Chocolate has been the only thing that I’ve occasionally wanted in terms of sweets. I made a few vegan desserts that contained dark chocolate and the funny thing is that I really just wanted the chocolate and could do without the rest. However, I think the increase in fruit carbs in the earlier in my day has helped minimize these cravings. Here’s a pic of the kids enjoying their ice cream treat.

Scott and I had dinner Friday night at Portia’s Cafe. It’s an adorable all-vegan, gluten-free and mostly raw restaurant. We both had wraps that were made with raw and gluten-free tortillas. The waitress told me they were made of teff flour, tapioca flour or starch (I can’t remember), olive oil, salt, and water. Of course I hopped on Pinterest when we got home to see if I could find out how they were made raw and find a similar recipe. I found all kinds of interesting recipes for raw tortillas/wraps and other raw food items made in a dehydrator so that is next on my list of kitchen appliance “wants”. In the meantime, I will settle for these cooked Quinoa Tortillas that are made very similar to the 5-Ingredient Quinoa Pizza Crust we love. I made a batch of both today and thought the tortillas turned out great. The texture is spongier than a normal flour or corn tortilla but they are good and I’d highly recommend the recipe. We ended our dinner with Portia’s Chocolate Cheezecake. It was delicious! Unfortunately I had a pretty bad stomach ache the rest of the night so something didn’t sit well with me but it sure tasted good while we ate. Here’s a few pics from our dinner out.

On the way home from Portia’s we stopped at Saraga International Grocery. I’m a sucker for grocery stores – especially ones with tons of produce and things that I’ve never seen before. The produce section had about double or triple the offerings of a normal grocery store. If I ever need an exotic ingredient I will definitely head there.

E’s class took a field trip to the local Senior Center last week. I got to go along to help and really enjoyed seeing the students interact with the seniors. The kids shared about the Leader In Me initiative at Jefferson Elementary and each kid had a chance to talk in the microphone. I was amazed that every one of them spoke with no noticeable fear! They were so brave and articulate. The kids enjoyed a buffet style lunch with the seniors complete with a dessert table. I was laughing at how full the kids filled their plates with dessert. Left to their own devices they went all out. We eventually limited them to two cookies each 🙂 I’m guessing their parents wouldn’t have been too happy had they seen the first few plates that went through the line. I’m so blessed to have a flexible schedule so I can go to these types of things.

Both kids have their Valentine’s Day parties on Thursday this week. I’m in charge of organizing E’s but am not contributing anything other than two games. I made these candy cane hearts pictured below for him to pass out as his Valentine’s. I was worried I might not find candy canes anymore but I happened upon several boxes of candy canes marked down at Kroger last week! I heated the candy canes in the oven for a few minutes and then shaped them into hearts. Then I melted pink candy melts and filled the centers. We printed little tags to attach to the cellophane bags. They are cute and hopefully the kids will enjoy them. I have to make cut-out cookies for C’s class and will finish that tomorrow. The dough is made so we just need to roll it out, cut it into heart shapes, and bake.

A friend gave me this cute idea last year to do a “heart attack” on the kids’ doors. Each day in February leading up to Valentine’s Day I write a message on a heart telling them something we love about them. They love to see the new hearts each day and definitely love the affirmations.

I hope you are having a great week so far!

21 Day Detox – And The Results Are In….

January 30, 2015

I was going to wait to get my cholesterol rechecked post detox until the 6 week mark but since the test only costs $29 through Request a Test and we are paying $80 extra a month because of my high cholesterol we decided it’d be worth testing it now just to see. I went to the lab Wednesday morning and waited 45 minutes after fasting overnight plus working out. I’ve never had to wait at that lab so I did my normal workout which wasn’t such a good idea since I ended up waiting so long. In times like those, when I start to get annoyed because I’m waiting and feeling hungry I remind myself how short of a time I have gone without food compared to many people in this world and of the abundance I have available to me every day. It’s always good to put things in perspective…

I was thrilled to get my results back on Thursday. Here’s where I was on 12/17 and 1/28 – a remarkable difference in my opinion at least.

12/17/14:
Total Cholesterol: 258
HDL: 86
Triglycerides: 46
LDL: 163

1/28/15:
Total Cholesterol: 208
HDL: 87
Triglycerides: 43
LDL: 112

Yes, you read that right…a 50 point drop in LDL and Total Cholesterol from a 3-week detox (whole food, plant based, animal free, no sugar, no processed food).

As a result of my high cholesterol I was assigned a health coach through our new health insurance provider (Medishare). I had my first call with her today and I was able to share with her about my detox and the change in my cholesterol. She graduated me from the program! $80 more per month that we can now spend elsewhere. That’s a nice motivation to keep it going.

It’s a no-brainer for me: a whole food, plant based diet is right for this body. Now to work on making sure I’m eating enough of the right stuff to support my activity level and feel great all the time.

Have a great weekend!

21 Day Detox – Looking Back

January 26, 2015

I wanted to take a moment to share with you some of what I learned from the detox and my plans for moving forward.

In case you missed the beginning, here are my posts leading up to the detox:

21 Day Detox – Starting January 1!
More on My “Why?” and The Mental Side
My Plan + Some Other Options
13 Steps to Success
Beyond Food
Final Preparations

I wrote a personal journal post for each of the 21 days but rather than post the links to each individual day here, you can go to enspirebalance.com and just type the day (i.e., Day 1) in the search box.

I also pinned lots of great recipes and some pertinent other info on my 21 Day Detox Pinterest Board.

I found each of the 13 Steps to Success important but I’d say most of all, it was absolutely necessary to plan ahead – not just for the beginning of the detox but also day to day meal planning. I did quite a bit of research, selected recipes and got ingredients I would need ahead of time. Then I would keep a running list of things to make so that I wouldn’t be scrambling at meal times. I also planned ahead for times when I was going to be away from the house at a meal time since it would have been hard to eat out on the detox.

I learned early on that I’d be more successful if I considered the food as fuel for my body and I had to think carefully about giving my body enough fuel and the right fuel. I tried not to focus so much on what I was cutting out but instead focus on all the good stuff I could eat. If I satisfied my hunger and cravings for sweets with great food there wouldn’t be room for the crap. Don’t get me wrong….I still wanted the crap, but I was satisfied by eating things like bananas, dates, and other fruits. I also had to make sure I ate enough. I tried to eat when I was hungry and eat a lot. I never counted calories and my plate was always full of great plant based options. I’m a very active person so without an ample amount of food I would have had zero energy. I mentioned this early on but I didn’t do this detox to lose weight. The scale was hidden for the entire detox. I did weigh myself after it was over and did end up losing 2 pounds but I think that’s pretty good considering I cut out a lot of calories by taking ice cream out of my diet. I’m going to wait three more weeks and will then get my cholesterol levels checked again. I wanted to give my body a little more time to adjust to the new way of eating. I’ve read a lot of literature lately saying that cholesterol levels aren’t the best determinant of risk for heart disease but I do have to pay extra for health insurance with my high numbers so for me it’s worth getting them down even if just for that reason.

I’d say the most positive change I’ve noticed was from cutting out caffeine. Before the detox I would drink a small cup of coffee in the morning and then about a cup of a mixture of coffee and a non-dairy based latte or iced coffee after lunch. I have dealt with anxiety and/or depression on and off for about 20 years and have always thought the anxious, jittery, spacey, and irritable feelings I’d have during the day were from that. I would also notice drops in my energy level in the late morning and late afternoon. I realized quickly after cutting out coffee that it was at the root of these feelings. I haven’t felt them since cutting it out! I don’t plan on going back to drinking coffee on a regular basis but will enjoy it every now and then.

I also noticed a decrease in muscle aches, fatigue and soreness while on the detox. I’m guessing inflammation was at the root of these feelings. I may have sub consciously ramped down my workouts since I wasn’t eating as much “bad” food but I think it was what I was eating before (sugar?, dairy?, etc.) that was causing the problems.

I found meal prep a little overwhelming at times because I made nearly everything from scratch. I’m already used to making a lot of things from scratch but this was even more. I could have simplified what I ate but I like variety and also like flavorful sauces and things like that so I tried lots of new recipes. A lot of people have told me they could never do this type of detox because of all the prep and while yes, it does require more prep than eating convenience foods, it is well worth the effort and can be simplified to fit any lifestyle.

This detox was so much more than a food thing for me. If you followed along with my personal journal posts, you know that this was very much a spiritual journey that challenged me to examine my dependencies on food and caffeine, my reliance on food as a source of comfort, and my tendency to turn to food when I’m stressed or anxious. I had to rely on God to help me along the way because there were several moments of frustration and irritability when I would have turned to my normal food outlets but couldn’t. I had many ups and downs spiritually throughout these three weeks and I have no doubt that the Lord used this time to grow me and bring to light several areas of weakness and several areas I needed to surrender to Him. This experience was very humbling and made me feel extremely vulnerable at times. I loved following along with the You Version Bible App’s 21 Day Reading Plan Streams in The Dessert and the daily readings from Sarah Young’s Jesus Calling: Enjoying Peace in His Presence.  It was amazing how each day I felt like God was speaking to me directly through these readings.

I’m so proud of Scott for completing the detox with me. He followed my plan except that he kept in chicken, turkey, and eggs. He loves to eat out and is gone a fair amount at lunch and sometimes dinner so he had to plan ahead for those times. He is hoping the detox will help him get back on track with his eating and he’s definitely off to a great start! He also lost 8 pounds along the way and did that by just eating real food – no calorie counting and no supplements. He’s been very busy with a few work projects so he hasn’t been working out but plans to get back on track with that soon too.

Here’s a pic of Scott and I on our date night to celebrate the end of the detox. This was the first time we ate out on the detox (other than the night at the very beginning when we went out with our small group but I didn’t order anything). My mom was here to watch the kids and it was so nice to get out! We ate at Northstar and then got a piece of cheesecake to bring home from the Cheesecake Factory. We both did ok with the dinner but the dessert was a little too much sugar, especially for Scott. I don’t think we went overboard but it was very sweet. It was the second time I had sugar so I seemed to handle it a little better. His tummy was not too happy :(. He says he’d rather have the little shake concoction we had during the detox – frozen bananas, almond milk or coconut almond milk, medjool dates, and a scoop or two of nut butter blended up to a smooth consistency.

I realized quickly after the detox that I haven’t lost my sweet tooth. It is definitely less intense and I realize I can satisfy it many times with fruit or other healthy options. Scott reminded me that I’ve had a sweet tooth for my entire life and my ice cream habit has been going strong for 20+ years so I couldn’t possibly expect to kick that kind of habit in 3 weeks. I at least feel good about the fact that I curbed the need to have ice cream in abundance every night.

I’ve had a hard time mentally letting myself feel like I’m done with the detox. I do need to let go of it in a sense because I need to give myself a little more freedom and flexibility (without feeling guilty that I’m “giving in”) but in general I’d like to stick to the same type of eating as I followed for the detox. I felt great while on it and it was in many ways just an extension of how I was already eating so I don’t want to just go back to my old habits.

Going forward, I plan to follow a mostly whole food plant based diet with as little processed food and sugar as I can. I am not banning sugar even though I know it’s not good for me. I like treats and I’ll try to make treats that use little or no refined sugar (using things like pure maple syrup, medjool dates, and bananas as sweeteners instead), but the fact is I’m still going to eat sugar and enjoy it (at least until I get even more convicted!). I’m going to try very hard, however, to avoid sugar in places it shouldn’t be – anything other than treats. Sugar is hidden everywhere and one needs a careful eye to spot it. So I’ll continue to avoid packaged items as much as possible and make what I can from scratch. I’d like to save my refined sugar intake for sweet treats. I’m also going to enjoy desserts that are in no way healthy (i.e. ice cream and cookies) but in smaller quantities. I think this is doable for me and will allow me to enjoy what I like with more awareness and control than I had before. The detox was a great way for me to get started off on the right foot toward these goals!

It will hurt.
It will take time.
It will require dedication.
It will require willpower.
You will need to make healthy decisions.
It requires sacrifice.
You will need to push your body to its max.
There will be temptation.
But, I promise you, when
you reach your goal, it’s
WORTH IT!
(Author Unknown)

Thank you so much for following along with me on this incredible journey!

21 Day Detox – First Sugar Post Detox

January 23, 2015

I woke up yesterday feeling a little strange. It felt good to be officially done with the detox but also a little sad because it was fun to have the challenge. I didn’t want to jump right back into eating sugar like I was eating before but I was feeling like I wanted to have something small. C and I put the Paleo Chunky Monkey “Ice Cream” that we mixed up the day before into the ice cream maker first thing. We enjoyed a small taste once it was the consistency of soft serve ice cream. The base of the mix was allowed on my detox but not the chocolate, so I had a few bits of the dark chocolate and it tasted great. Once we put the container in the freezer it got pretty hard and is a bit difficult to scoop out unless you let it sit out for a while first.

I have to make a snack / treat for E’s basketball game tomorrow and a snack for our small group meeting on Sunday so I went ahead and made these The Infamous Neiman Marcus Cookies. The recipe is in no way detox friendly. LOL! I doubled the batch because I needed to make a lot. I put raisins and chocolate chips in half the dough for the basketball team and chocolate chips and chopped pieces of a giant Krackel bar we had in the cupboard in the other half for our small group. Since I doubled the recipe it was a ton of dough and my stand mixer was barely able to handle it! I didn’t eat any of the dough until I started baking and then I picked out a few of the chocolate chips. They tasted really good but my tummy wasn’t too happy :(.

I got an email from Graeter’s yesterday advertising a special on a small selection of pints that they had overstocked. I really like Graeter’s ice cream even though it is very rich and expensive compared to store or national brands. I decided to stop in to get two pints on my way home from teaching last night because I figured it’d be a good ice cream to have has my first post detox. And my mom is visiting and she loves Graeter’s too :). I got Peppermint Stick and Vanilla Gelato with Chocolate Truffles. After dinner I ended up eating one the cookies I made earlier (and thoroughly enjoyed it!) and then had the dish of ice cream pictured below a little later. It was a very modest sized portion compared to my normal (which would have been filled to the brim and maybe even a little more). I enjoyed it but definitely had a hard time imagining eating a whole bowl full. I had a little stomach ache shortly after but I’m not sure if that was the ice cream or the beans that we had with dinner. I also slept very restlessly. I had lots of dreams and was tossing and turning all night.

I’m definitely planning to have ice cream on occasion but I don’t plan to have it nearly as often as I used to. I know for sure I didn’t lose my taste for sweet treats though! I really just want to keep my consumption of sugar under control and not get back to habitually eating it like I did before. Not only do I feel better physically but I also feel better mentally not eating it so often.

I’ll be back with a more in-depth recap of the detox soon 🙂 Happy weekend!!