Saturday, December 29, 2012

Red, Yellow and Green

The other day I was going through some papers and I ran across these 3 sheets of paper. One had "Red Zone Foods, Yellow Zone Foods and Green Zone Foods".

I learned about these when I read a book from Chalene Johnson, PUSH.

It's been almost a year since I have read it, and I think I will read it again - it is a great first of the year book to read.

She talks about putting foods into different "zones".

Red means only on occasion food. I call this group the processed, in a box, man-made food.

Here are some of my red zone foods:
Pastries
Nachos
Sugar
Soda
Wheat products
Margarine (really, I don't touch that stuff at all!)
Donuts

Yellow means that these foods aren't "bad", but you still should limit them.

Here are some examples:
Eggs
Raw nuts
Organic cheese
Chocolate

Now the Green Zone. In the green zone, you can eat whatever you would like! It is unlimited!

Here is what my green zone looks like:
Lettuce
Spinach
Brocolli
Carrots
Apples
Celery
Strawberries
Sprouted grain bread
Water
Quinoa

The green zone is anything found in nature as God made it! (So that means that an apple and an apple pie are not the same thing :)

I'm happy that I found these papers. It reminds me that I need to choose my food choices better.

What's in your zones?

Sunday, December 16, 2012

Southwestern Tostada Salad Dressing

I LOVE this salad dressing!

Mix together:

1/4 cup apple cider vinegar
3 Tbsp honey
Sprinkle of Cumin
1/4 tsp salt
1/8 tsp pepper

It is the salad dressing used here, but I just love it. It can work on most any salad.

Saturday, December 15, 2012

Unbelievable Almond Butter Banana "Fudge"

I love fudge. And it is one of those things that I miss eating!

But I found this recipe from www.beyondthepeel.net


Mix all ingredients in a food processor:

1/2 cup coconut oil
1/2 cup almond butter
1/8 - 1/4 cup of honey
1/2 of a banana, mashed
1 tsp vanilla

Blend until smooth.

Pour into a small pan lined with parchment paper or pour into silicone molds. Place in freezer to set.

This was really good. And the kids who tried it - loved it!!


{picture from Beyond the Peel}

Friday, December 14, 2012

Gingerbread Cookies

This recipe came from HowDoesShe?

I just HAD to try these and this is how WE did it:

2 1/2 cups soft white wheat (any whole grain will work)
1 cup coconut sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt
1 tsp baking soda
1/2 cup coconut oil
1/4 cup unsulphured molasses
5 Tbsp almond milk

Preheat oven to 350 degrees.

Mix all dry ingredients together. Being generous with the spices - use heaping teaspoons!

Mix in remaining ingredients.

Roll out. Cut into shapes. Bake for 8-10 minutes.


Heart-shaped cookies can be used all year!!

AND the kids loved them too!