Post your favourite healthy holiday tip, eco-friendly decoration or tradition! Include your Greenplease Wishlist below too. We are giving away the winner’s wishlist* & this year a 2nd Bonus wishlist will be given to a kids charity or daycare of the winner’s choice. (*Each Wishlist up to $75). Draw taking place Dec. 16th)
Oh I am addicted to these squares! I recall loving these as a kid! I will eat these anytime of day. The kids eat these for breakfast some days too. I have been on a restricted food regime lately, including no cow milk, no sugar, no gluten. Guess what, these squares are all within guidelines…not sure the quantity I can consume in a day is within the ‘rules’ though! This one is so easy, I now have the recipe memorized:
1/2 cup organic butter
1/2 cup “milk” ( I have used unsweetened almond or hemp or rice milk)
1/4 cup water
1/3 cup raw cocoa
Melt all above ingredients in a pot on low/medium heat. Remove from element.
1/2 cup organic honey
1 teaspoon vanilla
2.5 – 3 cups oats (I get the organic GF ones) (Less if you like more chocolate-y!)
Stir the honey in until melted then pop in the other 2 ingredients.
You could add some peanut butter or almond butter. I have done this in the past but then it is not school-lunch friendly.
Smooth it all into an 8×8 glass dish with a lid and pop in the freezer. I think it tastes better straight out of the freezer and then it is out of sight, out of mind so I eat less!!
I love these Louise Hay Cards! Here is the latest one I randomly selected a few months ago when I started the newest phase of my best health journey! It is so perfectly worded as to what I am thriving towards…Optimum Health! I am thinking about posting blog entries about my current experience. Not sure yet.
One thing I have found useful are coupons towards great recharging activities. I have 3 Lifestyle Passes left that expire soon on October 31st. I am happy to give them away so a few more people get the benefits. Share a post about what you are doing right now to reach your optimum health. I will randomly draw 3 names on Thanksgiving Day.
I love pumpkin! The other day I roasted pumpkin seeds with safflower and sea salt then added them to my breakfast blueberry quinoa porridge!
This muffin recipe is school lunch-friendly too:
1 1/4 cup pumpkin purée
1/4 cup applesauce
1 cup brown sugar
2 tsp vanilla
1/4 tsp apple cider vinegar
1 cup sorghum
1/2 cup tapioca starch
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 1/2 tsp cinnamon
1/4 tsp nutmeg ( or extra cinnamon)
(Optional: Sprinkle of maple syrup sugar)
Preheat oven to 375 degrees.
Lightly grease 12 regular muffin cup-sized pan with safflower oil or use Eco muffin cup papers.
I use all organic ingredients.
In a large bowl combine the first 6 ingredients.
In another medium bowl whisk together remaining dry ingredients.
Stir into pumpkin mixture.
Spoon into prepared muffin cups to 3/4 full.
I like to sprinkle some maple syrup sugar on muffin tops. My little guy calls it icing!!).
Bake for 18-22 minutes.
Great to double and freeze the second batch too.
I found this recipe in the Winnipeg Free Press but made adjustments to be a pumpkin muffin.