Girls Strong Thanksgiving Guide FULL Version

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For my Girls Strong out there!! Enjoy!!!

Transcript of Girls Strong Thanksgiving Guide FULL Version



  • We are entering this beautiful holiday season filled with music, family, laughter,

    memories, food, parties and giving. Sometimes this can be an overwhelming

    time when trying to stay healthy. One major factor is SUPPORT! Get at least one person

    on board with your goals through the holidays, whether they join you in them or not. They can encourage you, help hold

    you accountable and maybe even stick up for you when others are telling you to just

    relax, its the holidays! =) Relaxing is awesome and very important to our overall, whole person health, but that doesnt mean

    we have to give into every craving or try EVERY cookie at the party!

    Focus on the fun things you get to do and the people you enjoy spending time with. Grab a friend to join you for your workout

    session, that will help you get it in amid the craziness.

    Make a bucket list for this fall and soon-to-be winter season: jumping in leaves, a

    turkey trot, crisp morning walks, sledding, healthy cookie swap...fill your list with

    memory-making things that keep you active and enjoying friends and family. Follow your

    meal plan, so you can stay on track and enjoy the holiDAY, then follow your cleanse

    days following. =) You got this!! Remember to ENJOY every minute,

    breathe deep and have fun! Thats the Girls Strong way!


    Holiday Party Tips:1. First tip for holiday parties: follow your meal

    plan. If you are eating clean, feeling full and energized every day, one party wont throw you off.

    2. Stay hydrated! When it gets cold, we sometimes slack on our water intake. Remember to get 1/2 your body weight in ounces of water, every day! A little extra during and after workouts too. =)

    3. Dont go hungry. Eat a clean snack or meal before you leave so you can spend the first hour or two enjoying conversation, not worrying about food.

    4. Bring a dish to share that you can eat! Stock up on healthy appetizers, side dishes and snack recipes that you enjoy, and always bring one. Veggie platters with a clean bean dip or hummus are a great, quick option too.

    5. Speaking of veggies, always start there. Find (or bring) the veggies at a party and start by filling up on those, then save a little space to savor a bite or two of a few other foods.

    6. And SAVOR each bite. Enjoy them, dont feel guilty about them.

    7. Have fun and remember to relax! Enjoy yourself and then take time to pamper yourself when you get home. Sip on a cup of tea, take a warm bath, get in a good cardio or yoga session and SMILE!

  • Visit


    two minute pre-shower workout!30 jumping jacks

    5 push ups20 squats

    10 burpeesfinish under 2 minutes for maximum impact!


    Bacon Wrapped Pear

    2-4 Pears, Sliced (6 pieces each)Bacon Slices (1 per pear slice)

    Cinnamon for dustingToothpicks

    Preheat oven to 350 degrees. Wrap each pear in a figure-eight of bacon securing the ends with toothpicks. Dust with cinnamon and place in a baking dish. Bake for 35-40 minutes, until bacon is

    browned and pears are cooked through. Let cool for 10 minutes and serve warm.


    1lb Breakfast Sausage (no sugar added)1 Sweet Potato

    4oz Button Mushrooms1/2 Yellow Onion, peeled

    2 tbsp Maple Syrup5-6 Slices of Bacon

    1 Garlic Clove, mincedSalt & Pepper to taste

    Preheat oven to 375 degrees. Place your bacon slices in a pan over medium heat. Cook on both sides until crispy, place on a paper towel to soak up the excess fat and cool, then dice up into small pieces that would fit well in meatballs.

    Place your sweet potato in a food processor with the shredding attachment. Shred your sweet potato, remove contents, then shred it once more. You want it pretty fine.

    Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.

    Add your sweet potato, mushrooms, and yellow onion to a bowl along with your breakfast sausage, maple syrup, garlic clove, diced bacon, and salt and pepper and mix well. Your hands are your best tools.

    Place parchment paper on a baking sheet then start making your meatballs, using an ice cream scoop so they are all the same size. Roll the scooped out balls in your hands and place on a baking sheet. Repeat until all your ingredients are gone.

    Bake for 30-35 minutes until meatballs are golden brown and completely cooked through.

    All Day

    Good for meals 1 - 3


    Spiced-Glazed Chicken

    12 Chicken Wings1/4 cup Coconut Oil

    1/8-1/4 cup Coconut Yogurt and Ground Ginger and/or Turmeric mixed1/2 tsp Sea Salt

    1/4 tsp each: Rosemary, Sage, Ground Black Pepper

    Preheat oven to 425 degrees. Lay the wings in a large, lightly oiled baking dish. Combine the remaining ingredients in a small bowl, then brush over the wings. Bake 40-45 minutes or until golden-

    brown and cooked through.


    Zucchini Turkey Burger

    1/2lb Ground Turkey, Chicken or Beef1 Diced Garlic Clove

    1 Tbsp Diced Red Onion1/2 tsp Sea Salt & Black Pepper

    2 Tbsp Chopped Fresh Basil1 Large Zucchini

    Olive Oil

    Mix the meat, garlic, onion, salt, pepper, and basil well in a bowl. Cook small patties in a pan that are the size of the diameter of your zucchini. While burgers are cooking, slice your zucchini in quarter inch slices. Drizzle them with olive oil and sea salt on both sides, andgrill using a grill pan for the awesome grill marks (otherwise, a regular pan works just fine.) Cook zucchini for just a few minutes on each side so that they stay firm and do not get soggy. Top your zucchini bun with burger, and add your favorite

    toppings, a slice of avocado, lettuce, mushrooms, drizzled favorite salad dressing, whatever!

    All Day


    Guacamole Cucumber Sliders

    1-2 CucumberGuacamole for topping

    Slice Cucumber into 1/4 inch slices. Top with fresh Guacamole.

    Serve and enjoy!

    Nightshade Free

    2 med Cucumbers, diced small1 small Daikon Radish, diced small (or 1/3 or large)1/2 small Sweet Onion, finely diced (1/2 cup or so)

    1/2 cup chopped Cilantro1/2 tsp Sea Salt1 Lime, juiced

    Place all ingredients into a medium-sized bowl and toss together. Let the flavors mingle for about an hour before serving, if desired.

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    3 cups Raw Cranberries1/2 cup Chopped Red Onion1/2 Chopped Fresh Cilantro

    3 Medium Limes, juiced2 tsp Fresh Orange zest

    2 tbsp Orange juice2 tsp Sea Salt & Black Pepper

    Roughly chop cranberries in a food processor. Stir in remaining ingredients, chop slightly. Pour in a bowl and enjoy!



    Bacon Wrapped

    14 thick Asparagus Spears (about 1lb)7 strips of Bacon

    Sea Salt and Pepper, to taste

    Preheat oven to 400 degrees. Prepare Asparagus: break off tough ends by snapping 1-2 inches from bottom. Peel bottom portion of asparagus spears if desired. Prepare bacon: cut all bacon strips in half

    length wise, ending up with 14 long, thin strips of bacon.Starting just under the tender tips, wrap the bacon in a spiral motion down the asparagus. Overlap the

    first bit of bacon to create a tighter wrap. Place spears, seam side down if possible, on a rimmed baking pan. Roast for 20-25 minutes, until

    bacon is crisped. Season and serve warm!

    Stuffing-Stuffed Mushrooms

    White Button or Baby Bella MushroomsExtra Thanksgiving Stuffing

    Preheat oven to 375 degrees. Simply take out the stems of the mushrooms after cleaning them and stuff with extra Thanksgiving day stuffing! Roast in the oven for about 15 minutes, until toasty and

    cooked through! Not making stuffing this year? Try this Recipe:


    1lb Bacon, chopped1lb Ground Beef, Sausage or Turkey

    4 Celery stalks1 small Onion

    1/4 cup Fresh Basil1 tsp Chives

    1 pkg White Button or Baby Bella Mushrooms1 tsp Oregano & 1/2 tsp Sea Salt

    2 cloves Garlic

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    While cooking bacon in medium skillet, place celery, onion, basil, chives and mushroom stems in food

    processor and chop. Add mixture to skillet with the bacon and cook until bacon crisps. Remove from heat and drain. Put everything in a large bowl with

    spices and garlic. Cook up ground meat and add to bowl of mixture. Stuff mushrooms and bake at 375

    degrees for 15 minutes or so. Enjoy!


    Nectarine Basil Cucumber

    2 Cucumbers3 large or 4 medium sized Nectarines

    1 cup Fresh Basil

    With a peeler, remove skins from cucumbers. With a paring knife, remove pit of nectarine and cut into 1-2 inch size pieces. Rip basil into 1-2 inch size pieces. Gently toss. Eat immediately, this doesnt store

    well. =)

    *Substitute Sun Gold Cherry Tomatoes for Cucumbers or in place of Nectarines try Peaches, Apricots or even fresh Blackberries for a change of pace, and color!

    Pumpkin Apple

    2 15 oz cans Pumpkin Puree6 cupsChicken or Vegetable Stock

    2/3 cups Applesauce2 Sweet Apples, diced1 small Onion, diced1/2 tsp Black Pepper

    1/2 tsp Sage1/4 tsp Cinnamon

    1/2 tsp Thyme1/2 cup Coconut Milk (canned)

    Sea SaltOlive Oil

    Preheat large soup pot. Drizzle with olive oil. Add diced onion, apples and a little salt. Saute until onions are translucent. Add chicken or vegetable stock, apple sauce, and spices. Bring to a boil and cook until apples are very tender. Add pumpkin and cook for 10 15 minutes over medium heat. Use a submersible blender to blend soup until it is smooth. You can also use your blender to blend the soup in batches. Add canned coconut milk to soup and heat through, but do not boil. Add water if desired to thin out more. Remove from heat and serve.



  • SOUPS & SALADSButternut Squash Soup

    1 medium Butternut Squash1 cup Coconut Milk

    1 cup (plus more to thin) Chicken Broth or Stock1 Sweet Onion

    2 tbsp of Coconut OilSea Salt and Black Pepper, to taste

    1/2 tsp Cinnamon & GarlicSprinkle of Thyme

    Cut top and bottom off of butternut squash and use a knife to carefully cut remaining skin off. Cut in half and scoop out seeds. Chop squash into small cues and dice onion. In a large stock pot, melt the coconut oil and add diced onion. Saute for 3 minutes until starting to soften and add squash. Saute

    an additional 5 minutes until squash starts to brown. Add coconut milk, stock and spices and bring to a simmer for about 20 minutes, until soft. Use a blender or hand blender to puree until smooth. Serve

    warm or reheat for a fast meal addition.


    Pumpkin-Chicken Tortilla

    1 Tbsp Olive Oil1 Medium Yellow Onion

    2 Cloves Garlic 5 cups Chicken Broth

    1 large Chicken Breast (3/4 lb.) or Leftover Turkey-post holiday!1 (15 oz.) can Pumpkin Pure

    tsp Salt bunch Fresh Cilantro

    Saute Onion in the Oil in a pot over medium-high heat. Add garlic and cook for 1-2 minutes more. Add Chicken Breast and Broth and cook until chicken is cooked through. Take out cooked chicken and shred (or skip that step and throw in already cooked turkey). Add remaining ingredients and cook until

    heated through!

    All Day

  • SOUPS & SALADSGrain-Free Couscous Kale and Artichoke Salad

    1 1/4lbs Ground Chicken1 tsp Coconut Oil

    1/4 1/2 cup Diced Red Onion, to taste4 oz (or more!) Baby Kale Leaves, chopped

    1 cup Quartered Artichoke Hearts, drained & rinsedJuice of one Lemon

    Handful of Fresh Cilantro, chopped4 sprigs-worth of Fresh Mint Leaves, chopped

    Extra Virgin Olive Oil to taste

    Heat a large flat bottomed pan or skillet with the coconut oil over medium-low heat. Add the ground chicken to the pan, breaking up with the back of a spoon and cook through until no pink remains,

    about 10 minutes.Remove the chicken from the pan and lay out to dry for a few minutes on some paper towel. Reserve

    any chicken juices in the pan for later.Using a food processor, pulse the cooked chicken into large crumbs as if you were ricing a

    cauliflower. Dont over process or you get paste!Add the chopped cooked chicken to a large salad bowl.

    Chop the baby kale leaves, red onion, cilantro and mint leaves. Add to the bowl.Drain the artichoke hearts of any brine or oil, rinsing if necessary, then slice into strips and add to the

    bowl with the lemon juice, reserved chicken juices and as much extra virgin olive oil as you like. Toss to combine.

    Can be eaten straightaway but is at its best and totally divine if you refrigerate overnight and eat for lunch the following day!

    Makes 4 servings & takes about 20 minutes.

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    Gratitude Turns What We Have Into


  • FAVORITE SIDESMashed Faux-tatoes

    1 large head of Cauliflower, cut into bite-sized pieces (about 6 cups)6-8 Tbsp Coconut Oil

    3-6 Tbsp Coconut or Almond Milk (unsweetened)1/2 tsp Sea Salt

    1/8 tsp Ground PepperGarlic, to taste (optional)

    Cover Cauliflower in a large pot with water and bring to boil. Lower heat and simmer until tender (15 min). Drain. Blend in food processor or blender. Add remaining ingredients, until smooth. Serve!

    Green Bean

    1 Red Onion, sliced1 tbsp Coconut Oil

    2 cups Parsnips1 1/2 cups Mushrooms, chopped

    3 Garlic cloves, minced1 1/2 cups Water

    1 1/2 tsp Salt1 1/2 to 2 lbs Green Beans, cut 1-2 pieces

    Pepper, to taste

    Add the other half tbsp of Coconut oil to pan and heat to med-high. Add garlic to mushrooms, about 5 minutes. Pour half garlic-mushroom mixture into a pan with the green beans. Preheat oven to 350

    degrees. Blend parsnips and other 1/2 garlic/mushroom mix. Add water and puree. Season to taste. Pour mixture over green beans and mushrooms. Stir until coated. Top with caramelized onions and

    bake for 30 minutes. Allow to cool slightly before serving.

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    Caramelize the onions by adding half a tbsp Coconut Oil to a wide bottomed saucepan over low heat. Add the onions and allow to for 30-45

    minutes, stirring occasionally. Add a splash of water if they begin looking too dry. While cooking, chop parsnips and steam for 10 minutes (in pan

    with little water), until soft. Set aside to cool. Steam green beans for about 8 minutes, until crunchy but tender. Now saute mushrooms in

    same pan as onions (onions removed).

  • FAVORITE SIDESSweet Potato Delight

    2lb Sweet Potato, peeled (approx. 4)1/2 cup Coconut Milk

    1 tsp Vanilla2 tsp Cinnamon

    2 Tbsp Maple Syrup2 Tbsp Coconut Oil

    sprinkle of Sea Salt & Black PepperShredded, Unsweetened Coconut

    Dice the potatoes and cover in a pot with chicken stock or water. Cook until tender. Place in a blender or use a hand processor to make sure they are really creamy. Add in all ingredients except shredded

    coconut and blend thoroughly. Pour into a 9x9 baking dish and top with (pecans if desired and) a thick crust of shredded, unsweetened coconut! Bake at 350 for 30 minutes. Dig in! =)


    Lemon Leek

    6 cups chopped Leeks1/2 Meyer Lemon, chopped fine (rind but no seeds)

    1 medium head Cauliflower1 Tbsp + 1 tsp chopped Rosemary

    1 Tbsp + 1 tsp ThymeSea Salt to taste

    1 cup Chicken Stock3/4 cup Olive Oil

    Heat oil in large braising pan. Add leeks, cauliflower and lemon. Saute over med-high heat for about 20 minutes. Add stock and cover. Bake covered in 350 degree oven for 50 minutes. Stir a few times while


    *Add sausage, cranberries, chopped pears or garlic for more fun and flavor!

    Rough chop Cauliflower, add to food processor with rosemary and thyme.

    Pulse until finely chopped and resembling bread crumbs.

    Cut off white bottoms and green tops of leeks and slice lengthwise. Then cut into 1/2 pieces. Soak in a bowl of cold water to clean and drain

    well.Cut lemon in half, slice into thin pieces and remove all seeds. Chop into 1/2 pieces.



    Bacon Roasted

    1 1/2 to 2lbs fresh Brussels Sprouts4 pieces thick cut Bacon

    1/4 cup Olive or Coconut Oil1 tsp Sea Salt

    1/2 tsp Black Pepper1/2 tsp Garlic Powder

    Preheat oven to 400 degrees. Cut stems off Brussels Sprouts and remove any wilted leaves then cut in half. Toss them with the oil and spread on a baking sheet. Sprinkle with salt, pepper and garlic. Put in the oven for 20 minutes. Remove from oven, flip Brussels. Chop bacon into small pieces and sprinkle over the Sprouts on the baking sheet. Bake an additional 20-25 minutes until Brussels start browning

    and bacon crisps up. Serve as is or toss with dried cranberries!

    Apple Cranberry

    1 sweet potato, cut into 1 squares1 cup fresh cranberries, cut into halves3/4 cup bone broth4 slices pastured bacon1/2 onion, chopped4 stalks celery, chopped4 cloves garlic, minced2 tablespoons rosemary, minced1 tablespoon solid cooking fat2 cups mushrooms, sliced thinly1 1/2 heads of cauliflower, processed in a food processor until it forms rice sized granules1 green apple, cut into 1 squares1/4 teaspoon cinnamon1/2 teaspoon sea salt

    When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt

    to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.

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    Preheat your oven to 350 degrees. Combine the sweet potatoes, cranberries, and bone broth in a large baking dish. Bake in the oven for 30 minutes, stirring once to ensure even cooking. Meanwhile, cook the bacon slices in a skillet on medium heat, turning when needed, until they are crispy. When they are finished, remove and let cool, leaving the fat in the pan. Add the onion and celery, and cook for 8 minutes, or until beginning to brown. Add the garlic and rosemary, and cook for another couple of minutes. Remove the onion mixture from the pan into a small bowl and set aside. Add the solid cooking fat and the mushrooms to the pan. Cook, stirring, for a couple of minutes until the mushrooms are browned. Add the cauliflower rice, and cook, stirring for five minutes. Set aside.


    Candied Carrots

    1lb Carrots, cut in 2 pieces2 tbsp Coconut Oil

    1/4 cup Maple Syruppinch of Sea Salt and Black Pepper

    Boil carrots in a pot of salted water. Once boiling, reduce heat and simmer for about 20 minutes, until softened. Do not over cook! Drain the carrots, set heat to lowest temperature and return carrots to pot.

    Stir in remaining ingredients and cook 3-5 more minutes. Serve hot!

    Apple & Onion

    2 Tbsp lard1 onion, diced1 apple, diced

    2 cloves garlic, minced2 bunches kale, sliced (large stalk and thick veins

    removed)1/4 C apple juice1/4 C beef stock


    12oz Fresh Cranberries3/4 cup Pure Maple Syrup

    1/3 cup Water1 tsp Ground Cinnamon

    Juice & Zest of 1/2 Lemon1 tsp Fresh Ginger, minced

    Wash cranberries. Combine water, maple, lemon, ginger and cinnamon in a pot over med-high heat. Bring to a boil then reduce to a simmer for 5 minutes. Add cranberries and cook for 15 minutes, no

    longer. Remove from heat and cool for 5 minutes, allow to chill at least 6 hours before serving.



    Melt lard over medium-high heat in a large frying pan with a lid. Add the onion, apple, and garlic

    and saute until soft, stirring occasionally, about 6 minutes. Add kale and toss quickly until all leaves are coated. Pour in juice and stock, reduce heat

    to medium-low and cover. Simmer covered for 10 minutes until kale has softened



    Bacon Wrapped Chicken or

    1 whole Chicken or Turkey10 (or more, depending on size) strips of thick cut Bacon, cut in half

    1 Lemon1 Onion

    1 Sprig of Rosemary6 cloves of Garlic1 tbsp Sea Salt

    1/2 tsp Black Pepper

    Halve the lemon and garlic cloves, quarter the onion (dont bother peeling it). Pat the outside of the bird dry and sprinkle salt and pepper all over the skin and inside the cavity. Stuff with lemon, onion, garlic

    and rosemary, making sure not to over stuff. Place bacon slices over entire exposed surface of the bird, wrapping evenly in a single layer - ensuring no skin is left exposed. Set bird in a dutch oven or 12-14

    diameter cast iron pan. Roast uncovered at 400 degrees for 90 minutes or until bird is cooked through.(Note: this recipe was used with a chicken, a large turkey will require more bacon and probably longer

    cook time).

    Smoked Turkey, Baked Ribs, Roasted Turkey, Smoked Ribs, Glazed Ham...You

    Name It!

    Check out this link for a few tips on preparing your turkey, plus a recipe to try!


    Pumpkin Pie with Coconut Whipped Cream

    PIE CRUST INGREDIENTS 1 Cup Coconut Flakes 1 Cup Coconut Flour

    Cup Dates Cup Coconut Oil

    3 tbsp Water1 tbsp Honey tsp Sea Salt

    FILLING - INGREDIENTS 2 Cups of Steamed or Pureed Pumpkin

    9oz of Coconut Cream5 Sheets/ Leaves of Gelatin or 15g of

    Granulated Gelatin cup Boiling Water

    3 tbsp Honey2 tsp Ground Cinnamon

    1 tsp Ground Ginger

    treat option

    INSTRUCTIONS - CRUSTPreheat oven to 350. Place all dry ingredients including dates into a food processor and chop until mix resembles coarse breadcrumbs. Melt Coconut Oil and honey and pour into the food

    processor with the water, blend until mix comes together (you may need to open the lid and

    scrape the sides down a few times). Grease a loose bottom tart pan or pie dish with some

    coconut oil and start pressing the mixture in the bottom of the tin and up the sides to form a base (this mixture is too crumbly to roll out like pastry). After the pie base is evenly pressed into the tin,

    bake in the oven for around 20 minutes. Remove and let cool.

    INSTRUCTIONS - FILLINGPour all ingredients (apart from the gelatin & boiling water) into a large bowl and blend with a stick

    blender or beat well with a whisk. Completely dissolve gelatin in cup of boiling water and then add to the rest of the mixture and the

    blend again. Pour into tart shell(s) and refrigerate for 4-8 hours so the gelatin has time to set.

    * Serve with some coconut whipped topping (recipe on next page) and a sprinkle of cinnamon.


    Pumpkin Caramel

    treat option

    treat option

    Caramel Layer:10-12 Dates, pitted and soaked

    briefly in boiling water3 tbsp Water

    4-5 tbsp Full Fat Coconut Milk1 tsp Pure Vanilladash of Sea Salt

    Mix coconut oil, honey, pumpkin and spices together in a saucepan over medium heat. Once mixed together well, remove from heat and mix in vanilla, stir. Pour into an 8x8 pan and freeze to set. Meanwhile, add dates to your food processor and pulse until broken down. Add 1/2

    the water and coconut milk and pulse to combine. Add remaining water, coconut milk, vanilla and salt. Pulse until well combined. Take pumpkin layer out of freezer after 45-60 minutes, top

    with date caramel and place back in freezer to completely set. Store in the refrigerator (or freezer)! Delish!!!

    Pumpkin Layer:1/2 cup Coconut Oil

    1 cup Pure Pumpkin Puree (canned or fresh)1/8-1/4 cup Raw Honey

    1 tsp Cinnamon1/2 tsp Ground Ginger

    pinch of Sea Salt1 tsp Pure Vanilla

    Coconut Whipped

    1 can (14oz) Coconut Milk1 tsp Pure Vanilla

    Stevia, to taste (optional)

    Place can in the fridge, overnight. Open the can and scoop out the thick, white cream off the top, leaving the watery part in the can at the bottom. In a large bowl, whip the cream, vanilla and stevia (optional) on high until medium/firm peaks form. Top your

    favorite drinks and desserts!!! Enjoy the taste and health benefits! Lasts up to 3 days in the fridge, but may need to be re-whipped.


    Clean Caramel Applesadapted from

    1/2 cup Coconut Oil1 cup full-fat, unsweetened Coconut Milk (canned)

    1 cup Pure Maple SyrupDash of Salt

    5 Apples of ChoiceA little bit of Lemon Juice

    Add all ingredients (except apples and lemon juice) to a large saucepan, and cook on medium heat until the caramel is a paste type texture.

    Cut the apples in half and scoop out the seeds, and some of the apple flesh. Baste the flesh with the lemon juice and dry the inside scooped out section with a paper towel.

    Once the caramel is ready pour into a large glass measuring cup with a spout and fill each apple half to the brim. Place in a fridge to cool and set. The cut into slices (if desired) and enjoy!

    Best when eaten in 1-2 days and store in fridge.

    Apple Pie Ice

    4 Bananas frozen in chunks1 Apple chopped

    1/4 to 3/4 cup Coconut or Almond Milk1 tsp Cinnamon

    1/4 cup Unsweetened Applesauce

    Peel and chop your bananas and freeze. Chop the apple and microwave for 2 minutes. Spread out on a plate to help them cool. You will want to let them cool completely. In a food processor, place your

    frozen bananas, 1/3 of the cooled apples, 1/4 cup of milk, cinnamon and applesauce and blend. Keep processing until smooth, scraping the sides down as you go. If you like a softer serve ice cream then

    add more milk as you go. Once it is completely smooth and the remaining apples and mix with a spoon. Top with cinnamon and nuts if desired. Serve immediately!

    treat option

    treat option


    Apple-Cinnamon Lassi

    2 cups Coconut Yogurt6 Tbsp Apple Butter

    1 tsp Ground Cinnamon

    Combine all ingredients in a blender and process until smooth. Pour into 4 glasses and serve cold!You can use Apple Pie Filling from your Dessert Recipes in place of Apple Butter.

    Favorite Iced Tea2-4 family size Tea Bags

    1 LemonWater

    Favorite Sweetener (I use liquid stevia, per glass not entire pitcher)

    Boil water, add tea bags and steep for 20 minutes. Pour tea into 1 or 2 gallon container, squeeze 1/2 to whole lemon and mix in favorite sweetener, or let guests sweeten themselves.

    Flavored Water

    Basil would be great too!

    Fruit Salad

    Favorite Fruits: Apples, Oranges, Banana, Kiwi, Mango, Berries, Grapes, Cherries, etc.

    Chop all to roughly same size. Mix together in a bowl. Pour 1/4 cup Orange Juice over (if

    desired). Sprinkle with 1 packet stevia.Sit in fridge 3 hours or overnight to help mix

    flavors and create natural fruit juice. Serve cold and enjoy!

    *Try with Coconut Whipped Topping!


    All Day


  • Take a few minutes amid all the hustle and bustle of the holidays and take a deep breath. Close your eyes, maybe light a candle and make up a hot cup of tea. Think about your loved ones, favorite memories and traditions and begin writing some of these thoughts down on the bottom of this page. Remember to make time for what is really important this month and every month!

    Have a healthy, beautiful and strong holiday in body, mind and spirit!


    Blessings List:

  • FOOD FOR SPIRITGratitude: The state of being grateful; Thankfulness.

    Living a life of gratitude...What does that really look like? My first thoughts are being content, even in the mundane; saying "thank you" often (and meaning it), especially to those closest to you and those serving you (yes, even those waitresses that give you attitude and that you are paying to bring you water - you still need to thank them!); to count your blessings, out loud - in front of your children or family; smile - the countenance of your face shows the posture of your heart (Proverbs 15:13, 27:19).

    Those are all great ways to show gratitude in our actions, behavior, words and life! I'm still working on the simple, every day, showing gratitude in the mundane acts of life and before my children so they will learn by watching me. Those times are the hardest for me. Saying "thank you" when someone is serving me or blessing me is the easy part ... it's thanking God for my blessings even when it's raining and dreary, and I'm not feeling good or I'm exhausted. That's what I am working towards. I don't believe we can become gracious, strong women all on our own though. We need the power of God's Word, His Truth to stand on. So here are some truths we can apply, let soak into our spirits and stand on when it gets tough:

    Colossians 3:15 (Message) - "Let the peace of Christ keep you in tune with each other, in step with each other. None of this going off and doing your own thing. And cultivate thankfulness. Let the Word of Christ - the Message - have the run of the house. Give it plenty of room in your lives. Instruct and direct one another using good common sense. And sing, sing your hearts out to God! Let every detail in your lives - words, actions, whatever - be done in the Name of the Master, Jesus, thanking God the Father every step of the way."Philippians 2:14 (NLT) - "Do everything without complaining or arguing."Philippians 4:4-7 (NLT) - "Rejoice in the Lord always. I will say it again: Rejoice! Let your gentleness be evident to all. The Lord is near. Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus."

    "To speak gratitude is courteous and pleasant, to enact gratitude is generous and noble, but to live gratitude is to touch Heaven." - Johannes A Gaertner

    Lets be thankful all year long, making it our life goal to focus on thanking God for our blessings and showing gratitude to those around us, not just one day a year. =)

    Check out She Reads Truth: Thanksgiving for a great 13 day Bible Study on gratitude!! This would make a wonderful

    Thanksgiving Day Count Down! =)