High Protein Granola Bars

These are like candy, but oh so good for you! I’ve been tweaking the recipes for a year, and this batch is by far the best! I’ll add more variations as I make them.

First, about the ingredients. These are not cheap to make, but trust me, it’s worth the cost! Some of the ingredients are not easy to find, but I found them all in one place                  Lucky Vitamin.

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You can also get the cocoa nibs from Lucky Vitamin.

This is for 2 batches. I usually make 2 batches at the same time with variations. These 2 are Almond Joy, and Turtle, although I put coconut in both.

Bottom Layer

2 Cups Chopped Nuts

2 Cups Oatmeal

7oz. Cocoa Butter

6 Tbs. Coconut Butter

6 Tbs. Ground Cocoa Nibs (you could also use cocoa powder)

2 tsp. Vanilla

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You don’t need a fancy double boiler! Just use glass, not plastic.

Melt Cocoa Butter, Coconut Butter, in double boiler. Since I was making 2 kinds, I used 2 measuring cups, one for each.

Add cocoa, and vanilla.

Chop the nuts, and put them in parchment lined pans.

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Add oatmeal right on top of the nuts, don’t mix.

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Pour melted mix over as evenly as possible.

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Put that in the freezer while you work on the top half.

Top Layer

3/4 cup brown rice syrup

1 cup nut butter (I used 1/2 cup each of peanut, and almond)

1 cup coconut ( or and dried fruit)

2 Tbs. ground flax seeds

4 cups puffed rice (like rice crispies)

Sweet drop flavor to taste. I used 1/2 tsp or less in each, I think they were perfect, my son said not sweet enough. I used caramel with pecans and peanut butter, and coconut with almonds, and almond butter.

Melt nut butter, and brown rice syrup in double boiler. after you take it off the heat, add sweet drops.

Put all the rest of the ingredients in bowls, 1 for each batch.

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Pour melted brown rice mixture over dry ingredients.

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Mix well.

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Pour over frozen first layer. Place wax paper, of parchment paper over top, and press evenly.

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Freeze again. It doesn’t take long, 20-30 minutes.

They pop of pan easy.

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Leave out for 10 minutes to soften the bottom a bit.

I find easiest to score the bottom, and cut from the top.

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Put in zip lock bags, and keep in the freezer. I love them frozen!

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Sprouted Raisin Bread Pudding Recipe

Ingredients :

2 pieces sprouted raisin bread (great way to use the crusts)

4 eggs

1 cup milk

1 tsp. vanilla

coconut crystals, or maple syrup (I used 2 tsp. coconut crystals, but I don’t like to sweet, you might want more)

sprinkle of Cinnamon, and or nutmeg

2-3 servings

Start with your eggs right in your casserole dish, beat then add all ingredients except cinnamon and nutmeg. The bread can be either cubed or ripped. I toasted mine because it came right out of the freezer.

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Stir, and add cinnamon, and nutmeg.

Place casserole into a lager pan, filled with water. This will keep the temp consistent throughout.

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I put whipped cream, and chia seeds on top.

Dessert, breakfast, or brunch. Hot or cold.

I’m diabetic, so I’m always trying to mix a good amount of protein, to slow the carb intake down, and decrease sugar spikes. Cinnamon is also good for blood glucose control.

 

Recipe ~ Raspberry, Chocolate, Cheesecake Granola Bars

 

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I’ll make these again, and update with more pics, and measurements. For now, I can give you estimates.

The bottom layer, or crust, is crushed pecan (about 1/2 cup) with edible chocolate body butter. I melted the body butter, and added the pecans in a parchment lined 6 X 9 pan.

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Next layer, the cheesecake, 8oz cream cheese, 1 egg, tsp. vanilla, and Tbs. Coconut crystals. Spoon on crust, and spread gently.

Next layer, Raspberry jam. (From my garden, canned last season.) Any jam would work, but mine is sweetened with just a little honey, not sugar.

Top layer, about a 1/2 cup almond butter, about 1/3 cup coconut oil/palm oil melted, about 1 cup oatmeal, about 2 Tbs. coconut crystals, about 3 Tbs. coconut flour, about 1/2 cup raspberry jam. Mix until smooth, and spoon unevenly over top.

Bake 350 for 30 minutes.

I freeze my granola bars. This recipe is good to eat, hot, frozen, and room temp!

 

What to with Kambucha that tastes like Vinegar.

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Use it recipes in that call for vinegar.

My Kambucha got away from me!

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Add Green tomatoes…

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I used this Green Tomato Pickle Recipe.

And substituted Kambucha for Vinegar. I did not cook the tomatoes, I like them crunchy.

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Zesty Sprouts.

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And oven roasted red Cherry Tomatoes.

Dressing:

1/2 Kambucha vinegar, 1/4 cup olive oil, 1/4 honey, tsp. Mustard seeds, crushed.

I Love Growing Sprouts!

I’m amazed at how easy it is to sprout, once you get over the initial,’ I don’t know anything about it’. I failed at my first 2 attempted, but a friend encouraged me to keep trying, and I’m so glad I did!

Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat.

Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted.

The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. Depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting.

I miss gardening in the winter. It’s an easy way to grow food in a jar, on your counter.

Most people think bean sprouts, but beans are just one type of seed that can be sprouted. I’m selling 5 kinds at the moment, so I’ll show you those.

French Garden Mix- Clover, Arugula, Cress, Radish, Fenugreek, and Dill.

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Easy, delicious, and fast. It’s a small sprout mixture great on chips and hummus. I also love it on a wrap in place of lettuce.

Zesty Mix- Clover, Fenugreek, and radish.

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Mung Bean- These are the bean sprouts you buy in the store. I like these for Chinese dishes, salads, and stir fry.

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Carnival Sprout Mix- Green, Speckled, Marrowfat, Tiny Mottled Bill Jump & Yellow Peas.

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Peasant – Green, French blue, Crimson, Black, Eston, Pardina, White, and Red Chief Lentils.

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These mixes are all done all in a jar.

Soak for 8-12 hours in water, then rinse every 8-12 hours for 4 days.

Buckwheat Lettuce

My new favorite! I love them in place of lettuce.

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Soak in water for 8-12 hours
Rinse and drain well every 8-12 hours 2-3 Days
Plant in shallow dirt. Ready in 8-12 days.

Diabetes and Candida (yeast infections)

This is meant to be simple, from a diabetic, not a doctor.

Diabetics do not make (type 1), or do make enough (type 2) insulin. Insulin is a hormone that takes the sugar, starches, and other food, and converts it to energy. Without insulin, a type one diabetic would starve, even if eating. The sugar is trapped in the blood, and unusable.

Because it takes time for the insulin we take as diabetics to work, sugar stays in the blood longer. Sugar feeds yeast.

In my opinion as a diabetic, eliminating as much sugar, and starch as possible, and adding Probiotics (friendly bacteria) are the best defense.

Probiotics pills are expensive. I’ve stopped buying the expensive pills, and started making my own yogurt, fermenting vegetables, and extracting oils from herbs.

Cheese Steak Salad

I know this is obvious, but you can turn any of your favorite sandwiches into a salad. It makes it much it lower in carbs, and much better for anyone diabetic, or insulin resistant.

I sauteed the onions, peppers, and mushrooms in one pan.

In the second pan I fried the shaved steak. As soon as I flipped the steak, I turned off the pan, and added a slice of cheese. 

I used baby Romaine lettuce, and ranch dressing. 

It was delicious! Not missing the bread at all.

I have 26 years of experience of being diabetic, and I’m trained as a hypnotherapist, massage therapist, and yoga teacher. If you live in the Chicopee Imagearea, and want some help, book a massage, or come to yoga class. 

Good for diabetes, strawberry shortcake

blog 006Coconut flour biscuit, Greek yogurt, and fresh local strawberries.

This recipe for biscuits from http://glutenfreehomemaker.com/coconut-flour-biscuits/ is not only gluten free, it is also high in protein, and low in carbs. The Greek yogurt adds more protein. I really like the plain Cabot Greek yogurt.

For a diabetic, the protein slows down the intake of carbs, and the reduces the spike in blood sugar after eating. For someone with insulin resistance, the protein prevents the insulin spike. Either way it helps to stabilize the blood sugar.

Massage, and yoga can also help!

Low Carb Eating, and Diabetes

I started taking Amino Acids a few weeks ago, in an attempt to feel better more consistently. In these changing times, I get very high mood highs, and when the shadow shows up, it feels pretty awful in contrast!

The very first thing I noticed, was my blood sugar dropping. After a week of chasing lows, which means eating quick carbs, I felt fat! I slowly decreased my basil rate, which is the rate of insulin being given throughout the day. I went from a total 14 units per day, to a total of 12. Pretty good right?

Now to get rid of this extra belly. I started eating very low carb, and notice two big things.

First, a massive headache! Because of the extra sugar always in my blood, I have a problem with yeast. I’m sure I’m going through die off. Added extra Probiotics, starting drinking more water.

Second, and this is the exciting part, I went from taking a total of 45-55 units of Insulin a day, (basil and bolus combines) to 16-17 units! My blood sugar normally goes up after eating, until the Bolus for the food intake has time to work. It is why Diabetics wait 2 hours after eating to check. I’m barely taking any Boluses, and not getting the spike after eating. My blood sugar is almost normal, all the time.

There are carbs I really enjoy, and the thought of giving them up entirely is sad, however I have to ask myself if it would be worth the benefits of less Insulin, less yeast growth, and over all Imagestable blood sugar.