I can't pin point exactly where my journey from improving my body athletically to also improving my mindset, thoughts, knowledge and general life started, but it definitely involved this man @barbellbuddha
I will talk about him a lot and share what I've learnt from him but if I left you nothing else but the works of Chris and also @1scottmcgee I know you will forge a beautiful path in this world ❤
#leavingalighthouse#foryoumydarling#mygreatestrole#Repost @barbellbuddha with @get_repost
“You must surround yourself with truly great people who will share their valuable experiences and knowledge with you. You should read all you can, and watch all that you can if it offers even a tiny grain of insight. And yes, we all need some kind of model to work from. But know that none of that will amount to much if you do not learn to look for yourself and set your own course.”
The first letter that I wrote to my daughter that started this whole project coming together.
⬆️link to the blog in the bio ⚔️ special thanks to @1scottmcgee from @thesisuway for inspiring me with your vulnerability to begin the most important thing I will do in this life! ❤️ I hope this inspires you or sparks a thought to do a similar thing for your family and friends and if it does then please get in touch and let me know. I would love to chat.
3 ingredient Dairy Free, Vegan Chocolate peanut butter cups!!
Before I had kids or knew anything about eating healthy, I LOVED those little chocolate peanut butter cup candies at the check stand of every grocery store.
Now that I know better, I don't eat those, they are loaded with a bunch of chemicals including:
•PGPR ((polyglycerol pilyricinoleate)
Used as a substitute for cocoa butter to reduce manufacturing costs. PGPR is made from castor beans, which decrease the thickness of chocolate.
studies show that this substance can lead to gastrointestinal issues as well as allergies in children.
•TBHQ (tertiary butylhydroquinone): TBHQ is a chemical compaund which is a form of butane used to preserve processed foods. It’s toxic and can trigger nausea, vomiting, ringing in the ear, delirium and collapse. What’s more, lab studies have revealed that it causes stomach cancer in rats, fragmented DNA as well as lung and umbilical cell impairment. Anxiety, restlessness, and intensified ADHD symptoms are the common side effects in children.
Yikes! If you want to make your own it's so easy! --
1/2 cup of dairy free chocolate chips (I use Enjoy Life Foods brand)
1/2 tsp coconut oil
Combine chocolate chips and coconut oil in a double boiler (I put a glass bowl in a pot of water on the stove and bring to a gentle boil)
Put 2 tsp of melted chocolate in each silicone muffin cup. Add 1tbs peanut butter, then cover peanut butter with chocolate. -
Freeze for at least 1-2 hours and enjoy! •
Over the weekend it was my hubby's birthday!
So when I asked him what kind of cake he wanted and he said lemon blueberry, I was a little worried I wouldn't be able to make a good gluten free/vegan one.
Luckily I found a recipe and it was a hit! The kids still preferred chocolate cake though lol
Gluten Free Vegan lemon blueberry cake!
2 1/4 cups gluten free rolled oats, ground into a flour
1/2 cup Coconut or maple sugar
1 T baking powder
pinch sea salt
1 cup unsweetened coconut milk
1 chia egg (1 T ground chia + 3 T water)
6 T cashew butter
1/2 cup blueberries
1 T fresh lemon juice
2 tsp lemon zest
Preheat the oven to 350.
Line an 8 x 8 baking dish with parchment paper.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, mix your blueberries with lemon juice/zest until combined. Set aside.
In a seperate small bowl, whisk the milk, and egg/chia egg.
Pour into the dry mixture. Add the cashew butter and mix very well until a batter is formed.
Fold in blueberries and mix until just combined.
Pour into baking dish and bake for 30-35 minutes, or until golden brown on top and a toothpick comes on clean.
Remove from oven and allow to cool before serving or frosting.
Store leftovers in refrigerator :)
Cashew 'cream cheese' frosting
3/4 cup raw cashews, soaked 2-3 hours and rinsed
3 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
2-4 Tbs water, as needed
Combine all ingredients (except water) in a high powered blender, adding water as needed for desired consistency!
Store in refrigerator to thicken. •