Husbands! Romance Your Wives This Valentines Day :)

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Gentlemen! It’s that time of year again, where red roses and heart shaped chocolate boxes are lining the store shelves, when romance is in the air and YOU, yes you are carrying the pressure of what to do for your wife this year that is better than last year and better than what your buddy is doing for his wife! So what is the big deal about Valentines day anyway? Well, I will let you in on a little secret, we women like to be romanced! We like to be noticed, we like to be thought of, we like to feel pursued! And you as our husbands  take the position of honor when it comes to fulfilling this mission! I thought I would put together some thoughts to help you get into your wife’s head a little bit better this Valentines day and  give you some tools to really wow her! Are you ready? Good, lets dig in 🙂

 

Say it!

How beautiful you are, my darling!
    Oh, how beautiful!
    Your eyes are doves.

Take it from King Solomon in Song of Solomon, he knew how to be generous with his words in complementing his bride! Now you may not want to use some of the same imagery as he did, such as comparing certain parts of her body to small woodland animals, however… He was a wise man indeed when it came to lavishing  his wife with complements, he USED DETAIL! Don’t miss this one guys,  detail is VERY important to your wife. What about her is beautiful, be specific and creative with your compliments, you wont be sorry!

 

 

Do it big! 

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Okay, maybe not that big, but don’t skimp! Does she mean the world to you? Then show her 🙂 plan in advance some ways to let her know you were intentional about romancing her. This means, have a plan (now would be a good time) and execute it well. Don’t stop at flowers and a card (though those are a great place to start!) make the goal be for your wife to wonder how she got so lucky to have a husband who put so much thought into loving her well!

 

Study Her!

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No matter how many years you have been married, there is always more you can learn about your wife. What is her favorite color? What is her favorite flower? You should know this guys! And if you don’t, now is a good time to find out. How does she like to be pursued? When does she feel loved? How does she like to be touched? She will give you clues, such as pulling away=no like or leaning in close= like. One of the most loving things you can do for your wife when it comes to romancing her is to never stop honing your own skills, don’t let things get boring, but instead be intentional about finding new ways to let her know she is still the one for you!

 

Make Her Your One and Only!

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Do NOT compare your wife to ANY other woman! She is your wife, her beauty is your standard of beauty. Let her know that no one else will ever do and no one else could ever come close, and don’t just say this, believe it! Live as a man with integrity, a man that is faithful and a man that willingly forsakes all others for the good of his marriage. Your wife will be able to come into her own beauty when she does not fear that she cannot ever measure up to the worlds standard of beauty. Love her earnestly and valiantly and this will romance her soul!

 

Be a Giver!

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This Valentines day, give give give, without worrying about what you will get! Take the time, put in the effort, and take it slow. Gifts are wonderful, but not all gifts have to come from a store. Write her a note, or several love notes for her to find through out the day, buy her or pick her fresh flowers and put them all around the house, write her a poem, sing her a song, just make sure your attitude is to give her your love, she will feel this and that is what she is really hoping for!

 

One last thought, do these things all year long and not just on Valentines day! Your wife and your marriage are an amazing gift and just like any investment you will always get out of it what you put into it! Enjoy romancing your wife this valentines day, and be sure to have her check back here tomorrow to find out about 21 ways to romance you!

 

 

 

Organic Creamy Dilled Butternut Squash Soup

1511738_600664583333474_1866854922_nWinter food at its finest 🙂 even though here in CA we have been experiencing a heat wave for this time of year! I know some of you have been dealing with frigid temps, and so… Well, this one is for you! Have I ever mentioned that I am a fan of easy as well as nutritious? Well, this soup is SOOO easy, with only a few ingredients and minimal prep its a great one for a cold winters night.  Here is what you will need:

  • 1 organic butternut squash
  • 1 32 oz container of free range organic chicken stock (I get mine from Trader Joes)
  • 1 8 oz package of full fat organic cream cheese (if you cant find the organic variety, go for all natural full fat)
  • 2 tsp sea salt
  • 1 tbsp Dill (fresh or dried will work)
  • dried spice blend to taste (mine had onion, celery, turmeric, black pepper and paprika in it)

First thing you want to do is take a vegetable peeler and peel the skin off of your squash, then cut it in half and scoop all the seeds and strings out of it, it’s sorta like a pumpkin in this way. Once you have it nice and cleaned out chop it up into squares for boiling like so…

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Victoria chopping away

Boil the squash over medium heat for about 40 min, just keep an eye on it and get it to the fork tender point. When it is nice and soft, drain ALL of the water and replace the liquid with the chicken stock (I only used about 3/4 of the box, it depends on the consistency you want, creamier use less, thinner use more) and the entire 8 oz block of cream cheese, break it up into chunks if you can. Now you are going to transfer it to your blender, unless of course you have an emersion stick blender then you could skip this part entirely  and just blend it up in your stock pot. But for the rest of us, we are going to transfer this into a high powered blender (I love my vita mix) and blend until smooth, you may have to do this step in batches depending on the size of your blender.

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Creamy goodness

Once it is nice and smooth, transfer it back to your stock pot and add your seasonings and reheat just before serving. That is it! I told you this was easy 🙂 now I do want to talk just a bit about the nutritional value of this soup. Butternut squash packs a big nutrient punch giving your body adequate doses of Vit C, Vit A, Vit B6, Folate and Potassium, All great to eat during cold and flu season, but…. in order for your body to assimilate these nutrients you need to eat them with some fat…. enter cream cheese to the rescue! These nutrients will satisfy your body and the taste will satisfy your taste buds (even the kids will ask for seconds!!) I hope you enjoy this recipe, be sure to come back and let me know what you think. Also come on over and lets continue the discussion on Facebook, I’d love to chat with you more about all things natural 🙂

Weight Loss Success Story, Justine

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Justine’s Before Picture With her Hubby

 

Yesterday I introduced my friend Charlotte to you, today I want you to meet my friend Justine. Justine and I also met during our taping of “The Doctors” TV show last November. Like Charlotte I also gave Justine a set of interview style questions to answer about her weight loss journey, below are Justine’s inspiring answers.

What was the most difficult part for you when it came to losing the weight?

The most difficult part for me was getting into a routine of exercising regularly and eating a healthy diet.  I never really exercised and didn’t care what I ate so it was hard for me to adjust.  I also had to find what worked for me, what I liked and what I didn’t like.  I knew if I didn’t find something I liked, I wouldn’t stick with it.

How did you overcome that?

I have an amazing support system; my husband, my family and my close group of friends that helped keep me going.  I also knew that I needed to get healthy for our son, Ryder, and our family.  My husband needed a wife that could physically and mentally take care of things on her own with the job he is in and I needed to be healthy so I could model healthy habits for our growing toddler.  It became something I HAD to do for my health and for my future, not something I wanted to do or was trying to do.  Because of that, I completely changed my lifestyle and overcame my difficulties by finding new foods I liked and exercises I liked to do or that made me feel good about myself.

What was your inspiration to lose the weight?

My inspiration to lose weight was my family and myself.  I wanted my son to grow up knowing what healthy eating habits are as well as what exercise can do for his body.  I wanted him to have a mom that could do things with him and a mom he could be proud of.  I also wanted my husband to have a wife he could show off (even though he already loved me for who I was) and I wanted to be able to take part in family activities.  I could not believe I let myself get that out of control and, at times, didn’t even see myself in the mirror anymore.  I wanted to find out who I was, prove that I could do it and get healthy for myself.

How did you lose the weight?

Losing weight was a long, hard process; the most difficult thing I have ever done.  It took dedication and a lot of accountability.  In February of 2012, I started walking 6 miles a day every day with our son, Ryder, in his stroller.  I also cut out fast food, junk food, soda, and many other unhealthy choices in food.  I replaced them with lean protein, dairy, a lot of fruits and vegetables, and whole grains.  After about six months, I added running to my walk and could eventually run a mile without stopping!  I couldn’t even do that in high school!  We ran a 5K, my first, as a family in April of 2013 and finished in 32 minutes.  I was so proud of myself because I would never have thought to do this beforehand!  After that, I ran a lot and added a mommy and me stroller fitness class in May 2013.  It was perfect because I could take Ryder with me and he could play with the other kids while the moms worked out in the same area.  At that point, I had lost 75 lbs but still hadn’t hit my final goal weight.  From May 2013 to October 2013 I worked my butt off and by October 2013, I ran the Breast Cancer 5k in 25:52 and hit my goal weight!  I had lost a total of 115 lbs by exercising and completely changing my diet!

 

Who were your biggest supporters/who do you want to acknowledge or thank?

My biggest supporters were and still are my husband, my family and the moms in my stroller class as well as a tight-knit group of ladies struggling through the same thing.  My husband pushed me to keep going and has been proud of me for setting out to make this lifestyle change.  He suffered through a diet change with me (and by suffered I mean it was more suffering to him haha) and exercised right along with me.  My family supported me from far away by encouraging me when they could and trying new recipes with us.  They also let me talk about all the things I was learning and doing without getting annoyed or tuning me out like some people did.  The moms in my stroller class and the group of ladies that I am close with are an amazing support group because we are all struggling for the same goal; to become healthy, lose weight and love ourselves.  We pushed each other and helped each other with tips and recipes.  Unless you’ve been there, you don’t know what it’s like and these ladies all know.  I can’t thank all of these people enough and I will never stop thanking them for what they have done and continue to do for me!

I can’t forget to also thank my instructor, Jasmine.  She got me started in the stroller fitness class and has pushed me through sore muscles and an aching body.  She introduced me to cycling class as well as Kickboxing and even gave me a few personal training sessions when I wanted a little extra push!  She is a great motivator, a great friend, and an even better instructor!

What are your plans, goals, dreams etc for the future?

I have hit my final goal, a weight loss of 115 lbs but my plans for the future are to maintain my weight loss and continue my healthy lifestyle.  We will hopefully have another child in the future and I will have to adapt to what pregnancy brings, but I am looking forward to starting healthy and staying healthy.  I would love to write a book, a blog or go on other television shows to talk to people about weight loss and healthy living.  I would also like to start a mommy and me fitness class or other fitness class, but we will see what the future brings!  Right now, it’s all about me and my family.

 

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Justine’s after picture with her hubby

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Justine and her beautiful family

 

Thank you Justine for sharing more of your awesome story with us! I hope everyone is encouraged to know that with the right mind set, nutritious foods and support any weight loss goal is possible! Be sure to check back tomorrow for my personal weight loss story and follow this blog for continued recipes, encouragement and healthy living how to!

 

 

 

Weight Loss Success Story, Charlotte

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Charlotte’s Before Picture

Meet my friend Charlotte, Charlotte and I had the pleasure of meeting each other through a very special occasion, she and I were both featured on the popular television show “The Doctors” Last November. The show was about “Breaking points” and Charlotte and I (along with another beautiful gal, Justine) were asked to go on national television and share about our weight loss success’ with a focus on what led us to our breaking points , or points of true change. We were happy to share our stories, but were given only a very short amount of time to share, when we walked off the stage we all felt like there was so much more we wanted to say. I asked both Charlotte and Justine to share a little bit more of their stories with me and with their permission I would create a blog post giving a voice to those stories. I gave Charlotte a list of interview style questions and here are her responses.

  What was the most difficult part for you when it came to losing the weight?

o   To be honest, I’m not sure if I can narrow it down to one difficult aspect when it comes to losing weight. When I look back, I had good days and I had bad days just like anyone else. But if I had to choose one thing, I would say that the most difficult part was feeling deprived around my friends and feeling like I couldn’t go out and enjoy myself at restaurants and bars (which of course wasn’t true). I also used to eat a lot during the middle of the night without any recollection of it in the morning, which was really discouraging and frustrating.

·         How did you overcome that?

o   I became more comfortable with indulging occasionally once I started to see my body change. I think it’s easy to get it stuck in our heads that we can’t have treats when we’re trying to lose weight, but it’s moderation that really is the key.  I overcame eating during the middle of the night by starting a work-out routine, and not buying groceries that I could easily access and binge on. Once I started working out, I could sleep through the night without waking up for food. And as my Weight Watchers leader Adrienne says, “You can’t eat it if you don’t have it!”

·         What was your inspiration to lose the weight?

o   My inspiration to lose the weight was the quality of my future. I got to a point where I couldn’t recognize myself in the mirror and I had lost total control of my life. I was very unhappy with the way I looked, but more importantly the way I felt. I have always loved a good challenge, and losing weight was the first issue I thought I should tackle.

·         How did you lose the weight?

o   I lost 50 pounds by following the Weight Watchers program, and 20 additional pounds through a combination of working out and following Weight Watchers.  I started my weight loss journey in October of 2011, and reached my goal weight in May of 2013. I started working out in February of this year, with boot camp classes and personal training. I also started to run, and completed my first 10k race in September, finishing in 3rd place for my age category.  I added fruits and vegetables into my diet, which was unheard of when I was overweight. I started drinking water, and learning to manage my portions. The support that Weight Watchers provided for me was a huge factor in my weight loss as well. Just knowing there are people out there on the same journey that you are is so comforting and motivating, you’re guaranteed to succeed.

·         Who were your biggest supporters/who do you want to acknowledge or thank?

o   My biggest supporter was my Weight Watchers leader, Adrienne. Adrienne has been my biggest fan since the second I stepped through Weight Watcher’s door. She showed me unconditional love, support, encouragement, motivation, and strength; all of which helped shape me into the woman I am today. I am so proud to call her my leader, my friend, and my second mom. I want to thank her for everything that she does for our entire Weight Watchers group in Simi Valley and for always sticking by my side no matter what.

o   I also want to thank my personal trainer, Murphy. Murphy is one of those rare people with an infectious passion for life and I am lucky enough to call him my trainer and friend. The first few months of personal training and working out were rough, but Murphy stood by my side through every tear, every complaint, and every sore muscle. He has always believed in me, even when I haven’t believed in myself. I have been training with him for almost a year now, and the lessons I have learned (both mentally and physically) have changed my life in such a positive way that I truly cannot thank him enough.

·         What are your plans, goals, dreams etc for the future?

o   My goal is to maintain my weight loss, which was a total of 70 pounds. I am going to continue going to my Weight Watchers meetings, and continue to exercise. I may eventually want to get my personal training certifications, or even become a Weight Watchers leader. I know that I can achieve anything I set my mind to now that I’ve reached my goal of losing weight, and I’m excited to see what the future holds!

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Here is Charlotte’s Inspiring After Picture

 Thank you Charlotte for sharing more of your story and for being an inspiration to others! It can be done everyone!

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Justine, Me and Charlotte back stage at “The Doctors”

Gluten Free, Grain Free, Cauliflower Crust Veggie Pizza

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A pizza crust made from what?? Yep that’s cauliflower alright! I made this for dinner last night and let me just say, next time… I’m making a double batch! The kids all wanted  more! One head of cauliflower will make one pizza, so plan accordingly if you have a larger family or want to make more than one pizza 🙂 This pizza was melt in your mouth delicious, you know the kind when you close your eyes while you chew to experience the flavor all the more (or maybe thats just me) Now since this was my first time making this recipe, I think I will make a few tweaks to it for next time, for one thing the crust was not crisp and we had to eat it with a fork (we really didn’t mind) and I used cream cheese in the crust and I think next time I will use an herbed chevre (goat cheese) other than that, we have a winner here!

So this is what you need to do, take your head of cauliflower (preferably  organic) and grate the entire head (minus the leaves) with your cheese grater into a bowl, when you are done it will give you approx 4 cups depending on the size of the head.

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I then filled the bowl with very hot water and covered it for about 15 min to let it “steep” after that I poured it in to my small holed metal colander to drain AND THEN I transferred it to a dry clean thin dish towel (a cheese cloth would work nicely as well) bundled it all up and squeezed all the remaining water out of it, seems like a lot of work, but its really not!

From there I put the soft cauliflower back into the dry mixing bowl and added 1 cage free egg, 1 tbsp minced garlic, 1 tbsp organic herbs de provence, 3 tbsp cotija cheese (the Mexican version of parmesan)  and 4 oz of natural cream cheese (not lite) and blended it all together. Then I spread it out evenly  on my rectangle baking stone and baked it at 350 for 15 min.

After this I pulled it out of the oven and topped it with organic spaghetti sauce, organic cheese, and sliced up mushrooms and red bell pepper and put it back in to back for another 25 min.

We enjoyed ours with a large green salad, which in my opinion has always been the perfect accompaniment  with pizza! Please enjoy and let me know what you think after you try it!

Here is what you will need again (for easier reference):

  • 1 Large head organic cauliflower
  • 1 cage free egg
  • 1 tbsp minced garlic
  • 1 tbsp organic herbs de provence (oregano is a good spice to use as well)
  • 4 0z natural cream cheese or 4 oz herbed goat cheese (chèvre)
  • 3 tbsp cojita or parmesan cheese
  • organic spaghetti sauce for topping
  • organic mozzarella cheese for topping
  • assorted veggies such as: bell peppers, onions, olives, mushrooms

12 Day Pre-Holiday Cleanse!! Yes, Lets Get Ready For The Holidays!!

While eating real food!! No diet food or special products 🙂 this is all about cleansing the body mind and spirit! Want to know more?? I am looking for 10 motivated people, if you are ready to lose weight, sleep better, have more energy and boost your immune system, and do it all before the hectic holiday season gets into full swing, then NOW IS THE TIME!!! Watch the short and informative video and then register here.

 

Gluten Free Pumpkin Pecan Caramel Cheesecake… Oh yeah!

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So this weekend we celebrated my handsome husbands 35th birthday, and I tell you, if anyone in this house loves pumpkin flavored food more than me… it’s him! This Cheesecake was indulgence at its finest!  When I coach my clients they are sometimes shocked to see me endorse desserts! And to bring clarity to the matter, I coach my clients to not fear indulging from time to time, losing weight and being truly healthy in mind body and  spirit is never brought about by following rigid rules or by deprivation dieting!

*Coaching tip… I always say when you indulge, make it count 😉 be sure it is the best quality food and that you really truly enjoy it, eat it in the presence of loved ones and with great appreciation for the “sweetness” in your life 🙂 eat it with the understanding and acceptance that we allow no food to be our master.

So back to this beauty! I originally  found this recipe on Pinterest  but as I always do, I made my own additions and modifications to it, and the raves and reviews from my family were well worth the time and effort put into this cake! My mother in law even said that this was the BEST cheese cake she had ever tasted! As for the birthday boy? He was full of compliments for the chef as well! My advice is to make this cake the day before you plan on serving it, this gives it time to really “set” not to mention builds the anticipation for something to look forward to!

Here is what you will need for the crust:

  • 1 cup of ground up Gluten Free Ginger Snap Cookies (I got mine from Trader Joes)
  • 1/2 cup of Raw Pecans coarsely ground
  • 1/4 cup Grass Fed Butter melted
  • 2 tbsp organic brown sugar

Coarsely grind up your ginger snap cookies and your pecans and toss them into a medium sized mixing bowl along with 2 tbsp brown sugar. Melt your grass fed butter and pour over your crumb/sugar mixture. mix together until all of the mixture is nice and moist then press into the bottom of a 9″ spring form pan and set aside.

Here is what you will need for the filling:

  • 2/3 cup Raw Turbinado Sugar
  • 3/4 cup Organic Pumpkin Puree
  • 3 egg yolks from pastured (cage free) hens
  • 3/4 tbsp Pumpkin Pie Spice
  • 1/4 tbsp Cinnamon
  • 2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3 (8 ounce) packages of Natural Full Fat Cream Cheese
  • 1/2 cup of Raw Turbinado Sugar
  • 1 Large Pastured egg
  • 1 Pastured egg yolk
  • 2 tbsp Organic Grass Fed heavy whipping cream
  • 1 tbsp Organic Tapioca Starch
  • Additional whole Pecans
  • Jar of Fluer De Sel caramel (I got mine from Trader Joes)

Pre heat your oven to 350 degrees. Let your cream cheese get nice and soft at room temp, beat all 3 packages with an electric mixer until they are well blended and fluffy. In a separate bowl, add your pumpkin puree, 2/3 cup of turbinado sugar, spices, salt, vanilla and 3 egg yolks and mix well and set aside. Slowly blend in your 1/2  cup of turbinado sugar to the cream cheese, add the 1 large whole egg and blend in, then add the 1 remaining egg yolk, once this is nice and incorporated add in the 2 tbsp of heavy whipping cream, lastly add the tapioca starch. When the cream cheese mixture is nice and blended slowly pour in the pumpkin  mixture until well combined. Pour into your ready to go 9″ spring form pan (you may want to grease the sides for easy release later, I use trader joes coconut oil no stick spray) Place cheesecake in middle rack of preheated 350 degree oven and bake for 50-55 min (some of the filling may leak out so place on top of foil or a cookie sheet when baking 🙂 )

After the cheesecake bakes for 50-55 min (a knife in the middle should be mostly clean) turn the oven off and let stand in the oven for an additional  60 min. This tip is supposed to keep your cheesecake  from cracking, perhaps you will have better luck than I because mine still cracked : / luckily no one seemed to care, and it sure did not affect the taste!

Once the hour is up, remove from the completely cooled oven and cover with foil and place in the fridge, preferable overnight,  about 2 hours before it is time to serve, take the cake out of the fridge and let sit on your counter for about 15 min before removing the spring form pan. Take your jar of caramel and a clear plastic zipper baggie and fill about 1/3 of the baggie with caramel, cut one corner tip of the baggie off to create a “piping bag” and use this to drizzle or “pipe” lines of caramel over the top of your cheesecake, go up and down, side to side and zig zag. As you can see in my picture above, the caramel ended up all “smooshing” together anyway 😀 but it was still fun to do!

Then lastly add your remaining pecans around the edge and place back into the fridge until cutting time! Enjoy and I would love your comments below!

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Ryan on his 35th Birthday

Gluten Free Pumpkin Waffles

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It’s Fall, my favorite time of year! Its also the time of year when EVERYTHING tastes better with pumpkin!  Did you know that Pumpkin is a great source of Vitamin A? Pumpkin contains more potassium than a banana and it is also high in the antioxidant beta carotene which is what gives pumpkin its lovely orange color.  I love to experiment in my kitchen with real food and today was begging me to make something for the season, the weather was a little cooler the clouds were nice and overcast I even noticed there was a little “chill” in the house so out came the inspiration to make some yummy pumpkin waffles (I am never short on my canned pumpkin supply during the fall months!) I used an all purpose gluten free flour mix for these that was made from millet and brown rice, but I have to say I prefer Trader Joes all purpose gluten free as it it much finer and bakes up with a less grainy texture, but these were still pretty good and since the kids gobbled them up and Olivia even asked for seconds I think  its safe to say we have a good recipe (they are usually my toughest critics! 🙂 )

 

Here is what you need for the waffles:

  • 1 1/2 cups all purpose gluten free flour
  • 1/2 cup pure pumpkin puree
  • 1 cage free egg
  • 1 over ripe banana
  • 1 tsp pumpkin pie spice
  • 4 tbsp coconut oil
  • 1 tsp vanilla
  • 1 cup unsweetened almond milk
  • 1 tsp aluminum free baking powder
  • 1/2 tsp sea salt

 

In a medium mixing bowl, mash the banana and add the pumpkin puree, vanilla, coconut oil, egg and vanilla, mix until well combined. Add all dry ingredients  and mix well, then add your almond milk. Once your batter is all mixed up (it will be thick, not runny) place a couple of larger scoops into your preheated and greased (I use additional coconut oil for this) waffle iron and cook as directed.

When these babies are ready, serve with some grass fed butter, real grade B maple syrup or a sprinkle of powdered sugar if you desire and enjoy the fall flavors 😀

Raw Chia Seed and Oat Cookie Dough Balls

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AH-MAZING! These cookies dough balls taste like butterfingers and those were one of my favorites when I was growing up! The kids and I made these little delights as part of our homeschool nutrition class today, and it was impromptu, really it was the kids idea to make a “healthy treat” so we did! I love that about homeschool! We googled some ideas, took advantage of what we had in the cupboard and came up with totally raw, yummy and nutritious little snack! And we have decided it is a blog worthy recipe!  So without further ado here is what you will need for these little yummies 🙂

  • 1/4 cup natural no sugar added peanut butter (we used chunky)
  • 1/4 cup raw almond butter (also chunky)
  • 1/4 cup raw honey
  • 2 tsp no alcohol vanilla
  • 1 1/4 cup raw gluten free oats
  • 3/4 cup shredded no sugar added natural shredded coconut
  • 1/4 cup raw chia seeds
  • 1/4 tsp cinnamon
  • 1/4 cup chopped dark chocolate (72% or higher)
  • a pinch of sea salt

Mix all ingredients in a medium sized mixing bowl, until well combined, then with clean hands 😀 take the mixture  and roll them into 1″ balls until all the mixture has been used, place them on a plate and stick them in the fridge for about 30 minutes before devouring! This makes about 20 balls…Enjoy!

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Victoria and the Ah-mazing “butterfinger” balls (aka Chia and Oat Cookie Dough Balls)