Vegan Apple Bread

Good Evening from the mountains of Kentucky! It’s a gorgeous day in the mountains today! I enjoyed a walk around the garden today with the warm sunshine on my face. It felt good to relax a bit. Life has been hectic on our small farm this week. We picked our first picking of beans this week. We picked a bushel and a half, which is not bad for the first picking! We enjoyed them with dinner last night and canned the remaining beans for a total of thirty quarts. Farm life is a busy life, but one that I truly enjoy. There’s a sense of satisfaction with planting, tending, watching the crops grow, and then harvesting, cooking, and canning the fresh veggies! It’s nice to have home canned vegetables and fruit for meals in the cold winter months while the garden is resting beneath the mountain snows gaining nourishment for the next season.

First batch of beans of the season canned.

I’ve also enjoyed trying a few new recipes this week, with fresh produce. Im excited to share my recipe for vegan apple bread with you. It’s the perfect time to try this recipe as the apple trees are loaded with beautiful apples right now. My family described the vegan apple bread as being the best bread I had made! This brought a big smile to my face. I love to create recipes that makes my family happy! I hope you and your family enjoys this recipe as much as mine did. I have a feeling that I’ll be making this moist, flavorful, and delicious bread for most family gatherings in the future.

Vegan apple bread

Ingredients:

  • Two apples of choice (I used honey crisp)
  • One half cup of craisins
  • One half cup of golden raisins
  • One half cup of chopped organic walnuts
  • Two cups of whole wheat flour
  • One cup of organic raw cane sugar
  • Two tablespoons cinnamon
  • One tablespoon nutmeg
  • One teaspoon cardamon
  • One pinch of salt
  • One tablespoon baking powder
  • One teaspoon pure vanilla
  • three flax eggs (see recipe below)
  • One cup unsweetened apple sauce
  • One half cup unsweetened almond milk
  • One half cup unrefined coconut oil

Preheat oven to 350. Spray a Bundt pan with organic cooking spray and set aside. Mix all dry ingredients fold in fruit and nuts. Add remaining ingredients one at a time folding the mixture after each addition saving the milk until the final ingredient. Once all of the ingredients are combined (the mix will be thick) use an ice cream scoop to dip mixture into the pan. Press mixture gently once all of the mixture has been added to the pan. Bake for 60 minutes. Remember oven temperatures may vary. When a tooth pick comes out clean, your bread is ready. Allow the bread to cool completely before trying to remove it from the pan to prevent it from sticking.

Once the bread is cooled, place a large plate on top of the pan and gently turn the bundt pan upside down still holding the plate and the pan to allow bread to come out onto the plate. I run a small flexible spatula or small handle of a spoon along the edges of the bread to help ensure it releases. You might have to tap the bottom of the pan as well. Once the bread is on the plate, using a small mesh strainer, sprinkle organic confection sugar over the top of the bread.

This bread is a great breakfast treat, can be made into muffins, and also tastes great with hot cup of coffee. I hope you and your family enjoy this delicious bread. Feel free to leave a comment and tell me how you enjoyed this recipe and if you ate it for breakfast, or dessert. For now, God bless each of you. Have a blessed week and weekend. Check back in a few days for my newest squash soup recipe and more memories from the mountains of Kentucky!

Tomatoes are doing great this year!

Flax eggs are basically ground flax seed and water. Mix one tablespoon of flax seed to two tankards of warm water for the equivalent of one egg. Mix ingredients using a fork in a small bowl.

A Mountain Way of Life

Good morning from the mountains of Kentucky! It’s a beautiful and finally dry morning in the mountains. Rain has been a part of our daily forecast for most July! With rain comes growth. Growth of garden delicacies and also growth of unwanted weeds. We’ve been busier than ever pulling weeds, hoeing, and tilling. Because of our hard work and God’s grace our garden is flourishing, all except our cucumbers. We’re still picking quite a few cucumbers each day, but not as many as we should consider the amount of plants we have. But, I’ll not complain as we’re truly enjoying the harvest!

Early July Garden
Beans are ready for picking!

With the cool spring-like temperatures this morning, I took full advantage of the comfortable morning breeze. It was a perfect morning to trim and prune the herbs. Growing and harvesting fresh herbs is another mountain tradition I thoroughly enjoy. I love the smell of fresh herbs. I enjoy growing them, cooking with them, and most of all the taste of them in home-cooked meals. I also love to dry them for spices. Fresh, dried basil is so much more fragrant than store-bought basil. There’s no other sage quite like fresh sage! After the cutting and trimming, I spread the beautiful green herbs on a clean cloth and enjoy the aroma of fresh herbs in the kitchen and through most of the house for days. Once the herbs are dry, I grind, crush, and store them in empty glass jars and place them in a dark cabinet for future dishes!

Fresh cut sage
Discerning the Voice of God, a great book written by, Pricilla Shirer.

Rainy days are also a great time to sneak away from all the responsibilities that come with working from home, maintaining a home and the farm to enjoy the simple pleasures in life. Simple pleasures such as snuggling up with a hot cup of coffee and a good book. There’s also something about a rainy day that inspires me to cook. I’m excited to share two new recipes I tried this weekend with you. I plan to post both recipes later this week. For now, I’ll give you a visual taste with pictures! The first picture is a new summer squash soup I created. It’s rich and full of flavor, fiber, and also very satisfying served with rice, a few croutons, or with crusty bread. The second picture is the delicious apple bread that I created this weekend. Both recipes are vegan friendly and also clean. Be sure to check back later this week for both recipes.

Summer Squash Soup
Apple bread… log in tomorrow for full recipe!

However, weekends are not complete for me without attending a church service. The fellowship is much needed in the day we live as is hearing the word. During church last night, I thought about how important it is to know God’s word, but also the importance of the knowledge of how to apply it to our own lives. During the sermon, the thoughts of my own words rang loud and clear in my mind. One concept that I teach students is reading comprehension. I remind them that recalling and summarizing is only part of comprehension. The goal of comprehension is application. That was the exact thought that I had about God’s word. It’s vital that we know the word, can recall it, but we must also know how to connect it and apply it to our lives to truly receive the full benefits from it.

I hope you’ve enjoyed my Monday memories for this week. Be sure to come back daily for new posts and for new recipes. I’ll be posting both the summer squash soup and the apple bread recipes later this week! For now, we’re off to the garden to pick beans! God bless from the mountains of Kentucky!

Vegan Chocolate Chip Coconut Protein Bites

Hello from the mountains of Kentucky! Has your week been as busy as mine? It’s that time of year again! Time to can, preserve, dehydrate, and freeze all the wonderful veggies, fruit, and herbs that the Lord has so graciously blessed us with. As busy as it can get, I still love this time of year!

Canning in the last days of summer reminds me of the hot summer days of my youth when helped with the canning each year. It also reminds me that summer vacation is quickly coming to an end and a new academic year is about to begin. Where did summer vacation go? Seems we were planting our garden only a few weeks ago and now we’re harvesting and the fall semester begins next week!

Eight of the 21 quarts of tomato juice we’ve canned so far this year. 

Eight of the forty-two jars of green beans we canned this week.

With all that being said, even with all of of the hard work picking and canning, I did have a little time to work on a new recipe that I think you’re going to enjoy! My family is in agreement…this recipe is a keeper! It’s easy to make, requires no cooking, very versatile, sweet, satisfying and really tasty! But, best of all, it’s clean, healthy, and vegan! I hope you enjoy my vegan chocolate chip coconut protein bites as much as we do!

Ingredients;

10 Whole pitted dates (I prefer medjool dates)

2 tablespoons of Organic or non GMO peanut butter

1 scoop preferred plant protein powder (this ingredient is optional)

1 cup organic gluten free oats

1 tablespoon organic chia seeds

1 teaspoon ground flax seed (optional)

1/2 cup organic vegan dark chocolate chips

1cup organic shredded unsweetened coconut

1 tablespoon pure maple syrup (I have substituted Walden’s Chocolate syrup for a more of a chocolate taste and also less sugar)

1/2 teaspoon pure vanilla extract

Process:

Put all of the ingredients in a food processor or a ninja reserving the chocolate chips and half of the shredded coconut. Process until blended well and forms a dough. Add chocolate chips and pulse a few times until chips are incorporated but not completely ground up.

Roll dough mixture into preferred size balls or you may press the mixture in a pan lined with parchment paper for protein bars. Roll the protein balls in shredded coconut and chill for at least an hour or place in the freezer for thirty minutes to eat sooner. The longer these bites chill the better they are!

My choice of preferred dates! They’re delicious right out of the box!

You can change these delicious bites up by melting a few of the vegan chocolate chips and drizzling the melted chocolate over the protein balls. You can also substitute almond butter for the peanut butter. They’re delicious either way! They keep in the fridge in a sealed plastic container or zip lock bag. I have found that they keep their shape in my lunchbox chilled with blue ice and they make a great midday snack!

Delicious peanut butte coconut protein balls!

I have modified this recipe a few times and added coco powder for a deep chocolate taste. I’ve added cinnamon, different flavored protein powders, added craisins, and different flavored Walden’s syrups. Either way, they’re delicious and powerful protein snack. I have to say the recipe above is my favorites as well as my family’s favorite! FYI: If your dough feels sticky you can add a few more oats to make the consistency more dry and easier to handle.

Protein balls with drizzled melted chocolate.

For now, I’m off to grade a few more assignments for the students in my summer course…yes, I even teach during summer vacation, but just one or two classes. I hope you enjoy these delicious protein balls. I’d love to hear from you and maybe your modified version.

If you’re interested in my canning recipes for homemade tomato juice or canning green beans, check out the following links to the recipes that I have used year after year.

Canning Green Beans the Time-Tested Way

Canning Tomato Juice the Easy Way!

God bless from the mountains of Kentucky! Remember, it’s never too late to begin your journey to a healthier and happier you!

Clean Vegan Lemon Bread

Hello from the mountains of Kentucky! I am happy to say that the rain took a break and the sun has been shining in our corner of the world for the past three days!! This was a welcomed sight for our garden, my flowers, and for outdoor activities for the grandkids. However, the rain has once again returned to the mountains this morning, which gives me a little time to catch up on a little summer reading.

Beautiful blue sky on the drive home yesterday.

With the rain keeping me indoors today I can catch up on a little housework and prepare for an upcoming road trip. I love a good road trip! I like days that are filled with culture, great food in small town cafes, and of course a little shopping. I like day trips and road trips as much as extended days away from home. I’m always nervous about leaving our home, garden, the flowers unattended, and I worry about my fur-baby, Freckles, who becomes depressed when I’m away for very long. I don’t think I’ve introduced you to Freckles. She is my faithful ten-year old Jack-Rat and my canine friend who is always by my side when I’m home.

Freckles anxiously waiting to leave the vet’s exam room.

So, enough about my small corner of the world. I’ve mentioned a few times in previous blogs that I have been working to perfect a new recipe. If you love eating clean, vegan, the taste of lemon or just enjoy a delicious sweet treat that’s great with coffee, as breakfast, or dessert…then this clean vegan lemon bread is for you! It has become a family favorite very quickly…and it disappears quickly too!

Over the course of a few weeks I have tried a few different versions of this bread and each are tasty and each were enjoyed, but this version of the recipe was agreed upon as a majority favorite. I hope you enjoy it as much as we do!

Wet Ingredients:

5 ounces of extra firm tofu

1 cup unsweetened almond milk

1 1/2 teaspoons organic lemon extract

2 tablespoons fresh lemon juice

1 lemon grated

1 cup organic raw cane sugar

1/4 cup organic coconut oil

Dry Ingredients:

2 1/2 cups of organic gluten free flour

1 teaspoon baking soda

2 tablespoons baking powder

1/4 teaspoon salt

Glaze Ingredients:

1 cup organic powdered sugar

1 teaspoon fresh squeezed lemon juice or 1 teaspoon organic lemon extract

1 teaspoon unsweetened almond milk

Process:

Press and dry the majority of the moisture from the tofu. I use folded white paper towels to dry mine and it works well. I have also tried the silky tofu in this recipe and wasn’t quite as happy with the results as with the firm tofu. Weigh the tofu after removing most of the moisture to ensure an accurate weight. Add the wet ingredients in a mixer on low speed, just until combined.

Slowly add dry ingredients one at a time. Be careful not to over mix the batter as this will will cause the bread to be too stiff. Set mixed batter aside for a couple of minutes and preheat the oven to 350 degrees. Do not use the convection setting. Spray loaf pan with cooking spray and pour the batter into the pan. Gently tap the pan of batter against the counter to remove any air bubbles. Bake bread for 40 minutes and test with toothpick for doneness. Keep in mind that all ovens do not bake the same. You know your oven better than anyone, so you might want to check the bread at 35 minutes.

When the bread has baked allow it to completely cool on a cooling rack. Mix the ingredients for the glaze while the bread is cooling. Turn the cooled bread onto a plate and drizzle the glaze over the bread. Finally, enjoy this delicious, healthy, clean, and vegan sweet treat! Even those in my family who do not typically eat vegan foods absolutely loves this bread, even the grandkids love it and ask for more! It also usually has a way of vanishing within twenty-four hours! But, that’s a good thing! I love when my family enjoys eating healthy food! The picture doesn’t do the bread justice…it’s actually thicker than it appears in the picture. It tastes rich, lemony, and the texture compares to a moist glazed pound cake.

Clean vegan lemon bread

I hope you enjoy this healthy delicious vegan bread as much as we do. Feel free to leave comments and let me know how your bread turns out. I enjoy hearing from each of you. For now, God bless from the mountains of Kentucky!

Vegan Lavender Butter: A Sweet Herbal Treat From the Mountains…

A foggy mountain morning in the mountains.

Good morning from the mountains of Kentucky! As I savor the taste of the rich bold coffee and listen to the comforting sounds of our small farm waking up and greeting the world this morning I am filled with a sense of peace and satisfaction. I enjoy the lulling sounds of the soft raindrops gently tapping the lingering puddles yesterday’s showers left behind, and the sounds of Pretty Boy’s boastful good-morning crows from his high-roost. The trees are filled with an anxious zeal for life from the beautiful sounds of music the families of robins, blue jays, and wrens are making, while a blanket of fog still lingers near the mountains tops and over the valleys creating a cocoon of safety in our little corner of the world. I agree with that all-too famous line from one of my childhood favorite movies, “there’s no place like home!”

Our domer rooster. Pretty Boy.

Today will be another busy day as the life of a professor, nanny, writer, and farm-wife never gets boring. There’s always something to keep me busy, but I can’t complain I can’t imagine my life any other way. Today’s agenda consists of editor deadlines, working on syllabi for my summer II courses, light housework, preparing a big kettle of homemade soup, and hopefully a little garden time, if the weather cooperates. But for now, I promised my readers last night that I’d post my recipe for Vegan Lavender Butter.

Have you ever wondered what to do with all those beautiful lavender blooms? Well wonder no more…I hope you enjoy this delicious herbal treat.

Lavender blooming near the basil.

Rich and delicious lavender butter

First, let me say that the picture does not do this delicious treat justice! But without further delay…here you go! I hope you enjoy it!

Ingredients:

  • 3 tablespoons of your favorite organic plant butter (my favorite is coconut plant butter…see photo below) plain butter for a non-vegan option
  • 1 teaspoon of pure organic maple syrup for a vegan option, honey for non-vegan
  • 3 teaspoons of dried lavender blooms

My favorite plant butter

Dried lavender blooms

Process:

Mix the plant butter, syrup, and dried lavender blooms in a small bowl and set aside in the refrigerator to allow it to chill for at least two hours before serving. As the butter chills the delicate dried blooms rehydrate and soften within the butter to create a smooth and delicious texture. The taste of this delicate and silky sweet treat can be enjoyed on toast, rolls, biscuits or even on a baked sweet potato. Our son-in-law enjoyed it on his steak a few nights ago! He described it as a savory taste that lingers on the back of the tongue.

I look forward to hearing from you and reading your comments and thoughts about this tasty herbal treat. Well, the day beckons me with a to-do list that can’t wait! God bless from my Kentucky mountain kitchen to yours!

Butterflies love our lavender blooms…

Vegan Tofu-Spinach Scramble and a Good Book!

Tofu-spinach scramble, soy-based meatless sausage, tomatoes, and salsa! Delicious!

I love quiet cool spring mornings at home. I also enjoy preparing and enjoying one of my favorite breakfasts while reading a great summer read. Tofu-spinach scramble with veggies is my new favorite alternative to eggs. Tofu is low sodium, low cholesterol, low carb, and low calorie…but doesn’t lack in taste, if prepared and seasoned correctly. Tofu is also very cost-efficient. I prefer the organic extra firm tofu to the others.

Tofu can be prepared to replace meats, eggs, and many more creative and tasty dishes. I enjoy experimenting with the breakfast options the most, but am excited to see what other new dishes awaits me! I’m anxious to share this tasty and also very healthy low carb vegan dish with you.

Ingredients:

  • Extra firm organic tofu (amount based on serving size)
  • 1 tablespoon of organic olive oil
  • Diced yellow or red onion (varies with taste preference and serving size)
  • Quartered zucchini and yellow summer squash (add as much as you desire based on serving size and taste)
  • Organic baby spinach (add as much as you desire based on serving size)
  • Black pepper
  • Turmeric
  • Paprika
  • Salt or salt substitute
  • Chopped blades of green onions or chives
  • Medium salsa (optional)

Heat olive oil over low heat and add desired amount of onions and add squash and zucchini. Season lightly with each of the above spices.

While onions, squash, and zucchini are being prepared, cut desired size of tofu. Tofu portions are very similar to measuring egg portions. Press tofu in a tofu press to release the water. If you don’t have a tofu press, no worries! You can place the tofu between two white paper towels and press until the tofu feels nearly dry. Set tofu aside.

Sauté the onions and squash mixture until onion become translucent and squash and zucchini become tender. Add tofu to the skillet of veggies crumbling it as you add it. Sprinkle tofu and veggies with turmeric and paprika. Treat the scramble much as you would scrambles eggs while they’re preparing. You will visually see the white tofu change to a beautiful yellow. This color change occurs from the combination of turmeric and paprika.

Add baby spinach and allow it to slowly wilt into the tofu scramble. Season with salt or no-salt, which I prefer and black pepper. Once the spinach has wilted remove from heat. You are ready to add your favorite sides and enjoy. I love to top my scramble with chopped chives or scallions and a little mild salsa for an extra addition of flavor, while also enjoying meatless sausage and tomatoes on the side. I have also found that avocado is a great addition.

A few other favorite tasty additions include adding mushrooms or peppers. The possibilities are endless. I also like to add basil and oregano to create a tasty Italian scramble. I like to substitute the salsa with marinara sauce. Again, tofu is a blank slate that can be modified to meet the preferences of your pallet.

Oh, I almost forgot to tell you about the book I’m reading. I am enjoying a wonderful book that has intrigued me, made me cry, wonder, and to learn more about a very diverse and rich character who’s story is based on her real-life. I encourage you to check out, purchase, or borrow the book, “Educated: A Memoir of Tara Westover” written by Tara Westover. This is a look at the life of Tara and her family that will linger in your thoughts, and in your heart for quite some time.

I am 80% finished with this intriguing book and would rate it as a true five-star memoir that has stirred emotions deep within me. Every person that I’ve recommended this very interesting and inspiring book to has enjoyed it equally as much as I have.

Be sure to try my tofu scramble for a healthy low car, low calorie, and low cholesterol dish that doesn’t lack flavor! Feel free to leave feedback about the tofu scramble or the book suggestion. Also, feel free to follow my blog for future delicious clean and vegan dishes as well as book suggestions.

I think I’ll enjoy a little time outdoors in the beautiful green mountains and our vegetable garden! God bless from mountains of Kentucky!

An early morning visitor…

Making and Canning Homemade Clean Veggie Soup

I’ve have heard people complaining that there’s too much waste when clean eating. Some people feel this way because other family members won’t eat from the same clean menu. Some people are apprehensive about clean eating as they claim that it’s too hard to figure to plan a lunch menu. Still others confess to being bored with eating the same thing over and over. I totally disagree with all of the above statements and think you will too after trying my clean veggie soup!

This delicious soup allows me to make one item on the dinner menu, as everyone loves it, even if they’re not clean eating. Canning the leftovers allows me to have access to a quick and delicious lunch at home or on the go, or have it months later for a delicious supper. This soup is anything but boring!

I love making homemade clean vegetable soup. However, as many can witness when making soup there’s often an abundance leftovers. I’ve tried freezing soups in the past, which worked out pretty good, but not as tasty as a fresh pot of soup. So, the last time I made this delicious soup I decided to can the left overs. It worked out great! I actually ate a bowl of it today for lunch…and it was delicious! I’m excited to share not only my recipe for clean veggie soup, but also the directions for canning this delicious soup.

soup II

Okay, first things first the ingredients.

1 medium package of ground elk, venison, or organic beef
1 large sweet onion
1 teaspoon garlic
1/2 teaspoon cumin
salt and black pepper (this can be adjusted to taste)
1/2 teaspoon red pepper flakes
one large organic sweet pepper, or one homegrown sweet pepper (any color)
1 large can of organic tomato juice, or 1 quart home canned tomato juice
1 can of organic corn, or 1 small bag of fresh corn
1 can of organic green beans, or 1 quart of fresh green beans
five-six large potatoes
small bag of organic carrots, or homegrown carrots
1 pint of fresh crushed tomatoes, or one small can of organic crushed tomatoes
1 can of organic peas, or 1 small bag of homegrown sweet peas
3 beef bullion cubes

Next, easy to follow directions:

  • Chop onions and peppers to desired size. I like to chop mine rather large for more of a bite.
  • Place a couple of tablespoons of extra virgin olive oil in a large dutch oven and heat over medium heat.
  • Tenderize onions and peppers in olive oil and season with salt and pepper.
  • Add very lean choice of meat in the same pot and brown with onions and peppers.
  • Stir in garlic and add red pepper flakes and cumin.
  • Drain if necessary. If the mean is lean enough there will be little to no drippings to drain.
  • In the same pot begin adding vegetables one at a time and stirring.
  • When all the vegetables have been added incorporate tomato juice. You may add more if desired. I sometimes add a little water.
  • In a separate kettle boil peeled potatoes and sliced carrots and add salt and pepper, boil until a knife will pierce but still have a bite.
    (if you use can carrots, they can be added when the other vegetables are added)
  • Drain potatoes and carrots and add to the pot of soup
  • Add bullion cubes to soup and season again with salt and pepper to taste
  • Simmer on medium to low heat for at least two hours before serving

This is a great supper for a cold relaxing evening at home. It’s also a fantastic soup for lunch. Very filling and deliciously clean soup that will leave full and guilt free!

Now for canning those delicious leftovers!

You will need very few things to can this delicious soup. You will need clean sterilized pint jars, rings, flats, and a canner. The steps to can it are as simple. Simply fill clean, warm, and sterilized jars with warm leftover soup. It’s important that the soup is warm to prevent jars from breaking. Also, leave approximately a half an inch to an inch headspace. Wipe jars clean and place flats and rings on them. Don’t tighten the rings extra tight, as you can do this after the jars are removed from the canner. Place warm jars of soup in a canner of warm water, bring water to a boil, and boil for 45 minutes. Remove jars carefully from water and allow to cool. Dry jars and check to ensure that each jar has sealed. Secure the rings, and date the soup. Seriously, this soup is as good, if not better after being canned than it was the day it was made! I typically will have enough soup left over to can at least four or five pints of soup.

IMG_1263

I hope you and your family enjoy this soup as much we do! It’s delicious! It’s clean! It’s satisfying and as savory the day you make or six months later when you want it for lunch! If you enjoyed this recipe feel free to check out all of my canning recipes! Also, please feel free to leave comments. I love to hear from my readers! Happy canning!

 

 

 

 

Clean and Delicious No Bake Cookies

I confess that I have a sweet tooth, and that I love no bake cookies!  I’m sure you’ve had those cravings for something sweet as well. They often strike at the most inopportune time. For example, when there’s nothing clean in the house that we want to eat, and when we don’t want to cheat by eating unhealthy foods. Often when we eat clean it’s not always easy to find a sweet treat that satisfies, tastes great, that’s clean, and one that leaves you feeling guilt-free, and un-bloated without regrets.

So, with my sweet cravings and my love for no bake cookies, I decided to create a clean recipe that satisfied both of my cravings. I know you will enjoy my clean no bake cookies as much as my entire family does.

Ingredients:

1 cup organic peanut butter
1/2 cup raw honey
1/2 cup organic coconut oil
2 blocks of unsweetened dark chocolate
1 teaspoon vanilla extract
2 cups of old fashioned oats
1 cup unsweetened coconut flakes
1/2 cup chopped pecans
1/2 cup organic crunchy oat granola

organic peanut butter      organic coconut oil

Making the cookies:

  • in a small saucepan combine peanut butter, coconut oil, honey, vanilla, and chocolate squares
  • melt ingredients together over medium heat (You will need to stir to prevent sticking)
  • once the ingredients have melted, stir them well
  • add dry ingredients one at a time and stirring in each
  • you can drop cookies onto a cookie sheet lined with wax paper or press into a well greased cake pan for bars
  • place in the freezer for fifteen minutes and then in the refrigerator for approximately fifteen more minutes
  • cookies are ready to eat
  • keep refrigerated to prevent melting
  • yields one dozen cookies or an 8×8 pan of bars

no bake cookies

Eating clean is not a diet, but a way of life. I have enjoyed my journey with clean eating and have enjoyed the benefits as well. The benefits that have made an impact on my life include; lower blood pressure, lower cholesterol, weight loss, less inflammation, more energy, and much more. I don’t feel deprived, but I feel empowered!

My entire family enjoys these deliciously clean cookies. Even my grandchildren enjoy them. I hope you enjoy them as much as we do! Feel free to leave comments…I love to hear from my readers!

Eating Clean? Tips To Help You Through The Holidays!

The holidays are quickly approaching. Have I mentioned that I love all of the fall and winter holidays? I love everything about them. I enjoy watching the kids trick or treat, the family gathering for a traditional Thanksgiving feast, and a few weeks later the Christmas festivities begin. Each of my favorite holidays revolve around family, and food! Halloween candy seems to be everywhere during the month of October. My desire to bake breads, cookies, pies, and cakes increases as the falling leaves turn to snow. Oh, and how about all that Christmas candy, and cookies? A few weeks later, it’s time to indulge in all of those delicious Valentine chocolates. Yes, the holidays are a great time for family interaction, celebration, making memories, giving to others, and an opportunity to indulge in our favorite foods! It’s also a time that those extra pounds have a way of creeping up on us before we know it. Yeah, it’s happened to me in the past, year after year. But, not in the past four years!

Since I began the journey of a healthier lifestyle through clean eating, I have learned to be prepared and equipped for the holiday eating binges. How? You might ask. I want to share with you a few tips that have helped me to maintain my focus, resist temptation, and feel satisfied and not deprived of all the holiday goodies!

A Daily Promise

I have found that by making a verbal promise to myself each morning I am more motivated, dedicated, and have a clearer vision of my ultimate goal of maintaining a healthy lifestyle. I simply promise myself that I will be good to myself today by making healthy food choices, exercise, and drinking plenty of water. This is a simple statement that I make usually while I am making my morning coffee, and doing my routine stretches, and resistance exercises. I also give myself a little pep talk about how I deserve to feel healthy, have more stamina, energy, joy, and peace with myself. I follow-up with my morning prayer. I have found too that meditation, and prayer help me to stay focused.

Planning meals ahead of time!

Planning meals ahead of time!

Plan ahead

Temptation is the hardest when I don’t plan ahead. For example, I know during the month of October, bowls of candy seem to appear everywhere on campus, at the check out in many of our local stores, all over the store shelves, on television commercials, and in the hands of my students and colleagues. To be equipped to say no, I have found that if I keep a healthy treat with me at all times, I am more likely to say no. By planning ahead, I shop for small healthy and clean items that I can keep in my purse, and or my lunch tote along with a bottle of water. I have found that apples help curb my sweet tooth. Carrot sticks help curb a desire to eat something crunchy, and my homemade apple dips are wonderful to help curb a sweet craving, and are an easy take along treat. These are only a few of many treats that I have found to be satisfying. I love to have organic dried cranberries to snack on, as well as toasted almonds, Greek yogurt, granola, homemade energy balls, organic peanut butter, honey, sorghum, cauliflower bites, oranges, bananas, homemade clean breads, and even smoothies are a terrific way to help carry us through those weak moments. Don’t feel bad for having those weak moments, we all have them. We’re not machines that can be programmed. We are just human. Keep in mind there are loads of healthy and clean recipes that can made with organic peanut butter, dark chocolate, and fruits that are awesome! I’ll post a few of those recipes very soon!

Clean Pumpkin Apple Bread that is Delicious!

Clean Pumpkin Apple Bread that is Delicious!

Holiday Substitutes

For every delicious and fattening holiday recipe, there is also a delicious, clean, and healthy recipe awaiting to be prepared. Do you homework. Scour the Internet for clean recipes. I have several clean bread recipes, clean fruit dip recipes, and many more recipes to come before the holidays. However, there are many more blog sites, websites, and Pinterest pins filled with clean and healthy recipes just awaiting for you to try them. You may also fill up on vegetables, fruit, and healthy dishes of baked or roasted turkey, sweet potatoes sweetened with sorghum, and many more delicious healthy versions of various holiday recipes to substitute the unhealthy recipes that we’ve all eaten for years. It just takes a little creativity and careful planning.

Food journals help keep me accountable.

Food journals keep me accountable.

Food Journals

Food journals have been a source of inspiration for me for years. Many years ago, while I was in college we were required to keep a food journal for a health class. We not only had to record our food intake, but also our water intake, exercises, our daily weight, weekly measurements, and vitals if we had any medical complications. I was amazed how this made me more accountable than ever before. The trick is to be consistent and honest. As years have passed, technology has increased and many wonderful computer programs, apps, and other health monitoring equipment have been developed that makes it so much easier today. I have used various websites, and apps to help me track my food intake. I have also used several apps and interactive bracelets that have proven to be beneficial in tracking my exercise. I love using the map my walk app, and also wearing my fitbit, which can be purchased on amazon. Check out my amazon favorites for a quick look at them. Tracking, journaling, and recording have never been easier. It just takes desire, honesty, and dedication.

Every day brings hope, it's a brand new day!

Every day brings hope, it’s a brand new day!

Every Day is a New Day

Even when we’ve made ourselves a promise, meditated, read an inspirational devotion, planned ahead, made healthy substitutes, and recorded our food, exercise, and water intake…we still are only human, and we will make mistakes, and poor choices. I have my fair share of both. I have also learned through this three-year journey of eating clean, that when I make a poor choice, or I fall off the health wagon, it’s not the end of the journey. Everyday is a brand new day with new choices to make. In years past, when I made poor choices, I often felt so guilty and frustrated that I gave in, and gave up. One day of making poor choices turned into weeks of really bad choices, and before I knew it…five pounds had accumulated, my blood pressure was rising, and I was feeling really depressed. With the changes that I have made in my life through these last three years, I have learned that it’s not the end of the journey, I am only human, I don’t get angry at myself, I give myself a pep talk, re-motivate, and I start a brand new day with a new promise, new plans, new substitutes, and a clean slate. Life is too short to live in the past with regrets, and bitterness. Remember, every day is a brand new day in your journey of clean eating and maintaining a healthier lifestyle.

I hope you have enjoyed learning a little more about me and my personal journey to a healthier life. I have found that the above tips have helped me through this three and a half-year journey. I have also learned that with patience and loving myself, I have developed new eating habits that become easier to maintain with time, and new routines that also become easier over time. I have also learned that every day is a new day, and every day is precious. My desire is to live a clean, healthy, and happy life through healthy choices that I make. Feel free to check out my Pumpkin Almond Fruit Dip and my Almond Butter Fruit Dip to help curb your sweet cravings. I love to hear from my readers, so feel free to leave your comments. Make your holidays clean and happy!

Clean Pumpkin Apple Bread

Fall would just not be fall without pumpkin lattes, pumpkin spice coffee, pumpkin bread, pumpkin pie, pumpkin smoothies, and the list could go on and on! As a matter of fact, I like pumpkin anything! When I began the journey of living a healthier life through clean eating, less stress, and more exercise I was sure that I wouldn’t be able to enjoy many of my fall favorites. I was wrong, really wrong! Eating clean and healthy is not as difficult as many of the attempts that I previously made by trying to count calories, fats, sugar, etc. With clean eating, I don’t think about counting anything really. I simply use organic ingredients, little to no processed and packaged ingredients, and lots of fresh fruits and vegetables.

One of my all time favorite fall breads is pumpkin apple bread. I’ve been working on getting the recipe just right. I attained that perfection yesterday! My bread was delicious. So delicious that the entire loaf disappeared by night fall. No, I didn’t devour the entire loaf. It was consumed by myself, my daughter (who also enjoys clean eating), and believe it or not, my husband who does not eat clean. I’m excited about sharing this recipe with you, and it’s just in time for the holidays!

A delicious treat anytime!

A delicious treat anytime!

Ingredients

1 1/2 cups whole wheat flour, or adjust with gluten-free flour
1/2 teaspoon fresh ground ginger
1/1/2 fresh grated cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2 fresh, or organic eggs
1/3 cup coconut oil
1/2 cup plain Greek yogurt
1/4 cup fresh sorghum
2 tablespoons agave nectar
1 cup Pumpkin Puree
1 small apple peeled and diced

Fresh farm eggs

Fresh farm eggs

A clean replacement for brown sugar!

A clean replacement for brown sugar!

Agave nectar is a great way to sweeten any drink or dish!

Agave nectar is a great way to sweeten any drink or dish!

Procedures

1.) Preheat oven to 350 degrees.

2.) Combine all the dry ingredients in a large mixing bowl, stir and set aside.

3.) Mix remaining ingredients in a medium bowl and pour into the dry ingredients, mix well.

4.) Oil a loaf pan with coconut oil.

5.) Pour the bread mixture into the oiled pan and bake for 35-40 minutes, or until a wooden toothpick comes out clean.

Bake at 350 degrees

Bake at 350 degrees

A delicious treat anytime!

A delicious treat anytime!

Fall breads make great treats anytime of the day. They also make great gifts. I hope that your family enjoys this delicious and festive bread as much as my family does. It’s healthy, clean, tastes great, and feels like you’re cheating, when you’re not! If you enjoy this bread, be sure to check out my recipes for Clean Apple Zucchini Bread, and Clean Apple Ginger Bread. Both of these recipes are easy and just as delicious. Thank you for taking the time to read my blog, try my recipes, and enjoy a few minutes in the mountains of Kentucky! Feel free to leave comments, and share how you enjoyed my Pumpkin Apple Bread. Also, feel free to follow my blog!