Ok...one more time.

ok ok ok. Well I have bounced back from the strep throat, and now I am ready to restart my BFL. i have been maintaining my eating on bfl pretty well, but haven't worked out again since the day before my illness kicked in. so, for that reason, I am not going to restart my counter shown above, just restart my exercising. i am making a trip to the grocery store today to stock up on some stuff for the week, (and the kids may get hungry), and then I am getting up early tomorrow (before work) and going to the gym. that is my plan.



since i am trying to change the way we eat, i am going to post some recipes that i plan on trying this week so maybe you can try them too! let me know what you think about them, and if you changed anything or tweaked it in any way.



so, my first recipe post will be for the ole' sweet tooth. i definately have one and so does phillip. he did this thing yesterday and was muscle tested for deficiencies which explains his sweet tooth, but more on that later....



Clean Eating Magazines Cupcakes

Living Without Meat » Blog Archive » Healthy Vegan Cupcakes from Clean Eating Magazine:

Whisk together:

3 Tbsp. oil2/3 cup agave nectar

1/2 cup and 1 Tbsp. applesauce

1 Tbsp. ground flaxseeds

1 Tbsp. vanilla extract

1 Tbsp. apple cider vinegar

Then sift in:

2 cups flour - I did one cup whole wheat

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. sea salt

Fill 12 oiled or lined muffin tins half way, then layer in something for a yummy middle - fresh, dried, or frozen berries, jam, carob chips, etc. Top them off with more batter. Bake at 350 degrees for about 15 mins."

CLEAN EATING WW BREAD
INGREDIENTS:

3 cups whole-wheat flour

2 tsp yeast

1 tsp kosher salt

2 tbsp honey

2 tbsp olive oil

INSTRUCTIONS: Mix 1 ¾ cup warm water, flour and yeast in a small bowl. Let rise until mixture doubles in size, approximately 30 minutes.Combine remaining ingredients with dough and knead by hand or with bread maker until dough is sticky. Add additional warm water if needed. If kneading by hand, let rise for 30 minutes, knead again and let rise for 30 minutes. If using a bread maker, let rise once, then put it in standard bread loaf pan to rise for an additional 30 minutes until dough fills out loaf pan. Bake at 350°F for 40 minutes. Slice to desired width and serve.

NUTRIENTS per 2 5/8-inch slices:
Calories: 160

Total Fat: 3.5 gSat. Fat: 0.5 g

Carbs: 30 g

Fiber: 5 g

Sugars: 14 g

Protein: 3 g

Sodium: 55 mg

Cholesterol: 0 mg

Ok, so there they are. let me know what you think and I will let you know what i think.

well, phillip had his muscles tested today. he is deficient in a lot of areas resulting in fatigue, crankiness, sugar cravings, etc. this really explains a lot. he went with his mom to her chiropractor who also does this muscle testing thing. they also tested charlie to see if there was anything we can do for his epilepsy. anyway, phillip has to go back for an additional test on monday, and we are all going to go and get tested to see what is wrong with us! of course, i don't expect anything will be wrong with me, but am interested to see what is wrong with everyone else!! lol! ;) ...just kidding....good grief! i will post an update on that as soon as we go so everyone can go out and try it for themselves!

well, on to my day. cleaning, groceries, kids. what more can i say? life is good. :)