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My gluten free granola and a little about me

08/13/2015 - Author: Natasha Phillips

As many of you know I have the chosen to stay home with my kids. During the transition stage of stayingn home I decided to “work” from home with the company arbonne. Little did I know or realize at the time what a career and business it was and am building. One of the things I am passionate about with this company is working with people to reach their health goals. Arbonne has a 30-day challenge we take people through that resets, recharges and renews their body…in the process eliminating toxins while many times extra weight is lost, health issues can diminish and energy levels spike. I love what I do and have made it my mission to help people achieveIMG_7138-1 what they want on their journey to better and healthier living. The following is one of the recipes used during the challenge and although I have done much research and reading on the subject of gluten intolerance, please understand that the following is my opinion and expirience, not because I have a medical background or training. Please let me know what you think and over the course of the next week or so I will be posting more about the challenge, what it entails and my journey.

During the challenge there are a few things we take out of our everyday diet. However, i will mention that Gluten is one of those products we remove and is often intimidating for people to remove because it is in everything! It also comes in yummy forms like bread and pasta so we think we can’t do without it. But rest assured, it’s easier than it sounds. It is important to make sure your calorie intake is at atleast 1200 throughout the challenge…many times we think cutting calories out will cause us to lose weight but in actuality our body goes into ‘starvation’ mode when that happens and will hang onto the reserves we have. I will be encouraging you all to have a couple snacks a day to help keep your calorie intake up where it should be. One of my favorite snacks in this granola. Since we will not be having dairy milk with the challenge, (and I can’t anyway as I am lactose intolerant), I will have this with vanilla almond milk at times or just on its own as a snack. I am making this tonight to replenish our supply as this is a staple and favorite around this house.

MY GLUTEN FREE GRANOLA RECIPE—-Gluten Free…there is much debate on the benefits to being gluten free. For some it is not a choice, for others it is. Some people may say they have a gluten intolerance but it is self diagnosed, while for others it is truly a disease. Whatever your view on the debate IS, for my family we have simply cut back on our gluten intake. We are not 100% gluten free but I do try to watch how much we receive, especially in my children. I have noticed some very different behavioral issues and digestion problems with our three year old when he has too much gluten. It has prompted me to start trying or creating my own ‘gluten’ free recipes that this family can enjoy. It is important to note that unless you are purchasing products to cook with that are 100% gluten free, such as they have not been processed in a plant that only specializes in gluten free items…your ingredients may have some cross contamination. If you do have ingredients that have been processed places that also deal with ‘gluten’ foods….the contamination will be minimal if not at all. If you do not have celiac disease using ingredients that are processed in those plants will not be a big deal. Here is one of the family, including all the boys, favorite breakfast recipe. it is gluten free and can be added to or items taken away as well. If you are interested in the nutritional info please let me know and I will get that to you. Thanks. #breakfast #glutenfree #recipes #healthy

Gluten Free Granola

Combine:

1- large beaten egg white

3- cups old fashioned oats

3/4- cup sliced almonds (could use walnuts, pistachios or pecans)

3/4- cup sunflower seeds

1 1/2 – cup coconut shaving (I use unsweetened myself)

1/2 – cup Honey

1/4 – cup warmed coconut oil (can use olive oil, but I prefer coconut oil)

1/4 – cup sesame seeds

1/4 – cup rinsed quinoa

1 tsp. Salt

t1 tsp. Cinnamon

In a large bowl toss to combine. Spread out on a rimed baking sheet. Bake granola, stirring every 10 minutes until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools). Boyd really likes it when I take a couple tablespoons of mini chocolate chips and sprinkle it on the cooling granola. (When I eat this during my detox cleanse I do not add the chocolate chips.) I let it set a few minutes to melt a bit then I stir and it creates little chocolate clusters. Serve with milk…I especially like it with Vanilla Almond milk. As always let me know what you think once you make this delicious breakfast or healthy snack”

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Flourless Peanut Butter Chocolate Chip cookies

- Author: Natasha Phillips

Serves – 24IMG_7139-0

-1 cup creamy peanut butter, unsalted (preferably organic although I often use JIF as that is what my kids like. )-1/3 cup honey

-1 whole egg or a flax egg (I have never tried a flax egg)

-1/2 tsp baking soda

-1/2 tsp sea salt

-1/2 cup mini chocolate chips
Preaheat your oven to 350F. In a medium bowl, mix together the first 5 ingredients until a thick, gooey batter forms, then fold in the chocolate chips.

Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with parchment paper. This dough is much stickier than traditional cookie dough but don’t worry, it will turn out just right.

Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.

Once the cookies are lightly browned, remove the pan from the oven and allow the cookies to rest on the baking sheet for 10 minutes. They will firm-up as they rest so this step is important! Once the cookies are cool and firm enough to handle, use a spatula to transfer them to a wire cooking rack to cool completely. Serve at room temperature or chill in the freezer for a cold, chewy treat!

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