Monthly Archives: July 2014

You Have A Built In BS Meter

built in BS meter

Your body is amazing. Did you know that the composition of a mothers breast milk will changed based on the nutritional needs and deficiency of her baby. It is believed the process is regulated by the baby’s saliva as it feeds.

What does that have to do with your built in BS meter?

Do you not think your body as an adult has the same capacity to assess itself and place a distress call when it is lacking certain nutritional content?

I want you to start trusting that your body is intelligent. There is a reason your body is not satisfied when you eat CRAP.

Your body does not count calories. Your body is constantly balancing nutritional content and its’ needs. Your main objective may be to be skinny but that is not your body’s main objective. 

Your body is your advocate. Your body is begging you for a functional level of minerals, vitamins, and nutrients to run all of its’ systems optimally. Until you give your body what is is really asking for it will keep pleading with you through cravings, prompting and unsatisfied red flags.  The problem is previously these built in instincts would motivate you to climbing a tree to grab that coconut. Now you just look down at the target check out and grab pseudo food to stop the pleading, which is much more appealing yet far less appetite suppressing.

Don’t think your body is fooled easily either. Grab that low calorie pretend chocolate bar sweetened artificially and slap the words energy bar-low fat-low calories on it your body is going to call you OUT,

“BS! That is crap! I want REAL food to deal with REAL issues beyond your summer bikini dilemma.”

Remember a calorie is a measurement of energy. Please be aware of how much energy is in your food BUT  if you are just balancing your calorie intake and not paying heed to nutritional content you are not going to “win”. Your body is a fine tuned machine held together by nerves and a chemical explosion of hormones that will beg you more persistently than any 3 year old that NEEDS something from you right now.

Stop underestimating your body. Start listening to it. Start trusting it. The more you give it what it wants (a variety of food closest to the way God made it) the less it is going to keep nagging you for more AND Guess what? Even though it is not your bodies main objective your bathing suit will fit better.

Episode #8 Most Common Exercise + Weight Loss Mistake

episode 8 capture

In this episode I discuss the thing that is really hard for people to grasp when it comes to exercise and trying to lose weight.  It is a common misconception that is played out everyday at the gym.  My recent lifestyle has had me falling into the habit that is counter productive to long term healthy weight maintenance. How about you?

Double Chocolate Crispy Frozen Dessert Bars

IT IS HOT here in Kelowna and suppose to be getting even warmer as the weekend gets here. You need a COOL healthy dessert treat option for the weekend don’t you! Well let me tell you, we have got your back! We had these made for us when we had our third baby Josiah 6 weeks ago! (I know crazy it has already been 6 weeks!) My wife has made them a couple more times since then ;)

They are soooo good and perfect for this hot weather.

dessert bars

 

Ingredients:

FOR THE CRUST:
  • 2 cups rice crisp cereal (use certified gluten-free if necessary)
  • 4 teaspoons unsweetened cocoa powder
  • 2 tablespoons coconut oil, melted
  • 2 1/2 tablespoons brown rice syrup or coconut nectar syrup
FOR THE FILLING:
  • 1 1/2 cups raw cashews, soaked in water for at least 8 hours
  • 1/2 cup virgin coconut oil, melted
  • 3/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/3 cup cocoa powder or raw cacao powder
  • 1/3 cup dark chocolate chips, melted
  • 1/2 teaspoon fine-grain sea salt, or to taste

Directions:

  1. Place cashews in a bowl and cover with 1-inch of water. Let soak for about 8 hours until soft and plump.
  2. Grab an 8-inch square cake pan and line it with 2 pieces of parchment paper, one piece going each way so it’s easy to lift out.
  3. For the crust: In a large bowl, add the rice crisp cereal and cocoa powder. Stir to combine. In a small pot, melt the coconut oil over low heat. Pour the oil and syrup onto the rice crisp and stir very well until combined. If the mixture seems a bit dry you can add another 1/2 tablespoon of syrup and stir again. Spoon the crust mixture into the prepared pan and smooth out. Grab a small piece of parchment paper and use it to press down the crust until packed and even. Place the pan in the freezer so the crust can set while you prepare the filling.
  4. For the filling: Drain and rinse the soaked cashews. In a small pot, melt the coconut oil over low heat. Pour into a high-speed blender. Now add in the  maple syrup and vanilla, followed by the cocoa powder, melted chocolate, fine grain sea salt, and drained cashews. Starting on low, blend the mixture until it comes together and then gradually increase the speed until the mixture is super smooth. If using a Vitamix use the tamper stick to get it going.
  5. Remove crust from freezer and pour on all of the filling. Smooth it out with a spatula and then place the pan back in the freezer (uncovered is fine) for about 3 hours (or longer if desired) until the filling is firm to the touch.
  6. Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.
  7. Store leftovers in an air-tight container in the freezer for up to 3 weeks. I like to freeze the slices, then wrap them in tin foil, and place in a sealed glass container for maximum freshness.

Tips: If your blender is having a hard time blending the filling mixture you can try adding a bit more liquid sweetener or melted coconut oil to help things along. Adding a bit of almond milk might be an option too, but I wouldn’t add more than 1/4 cup at most. To make this recipe soy-free, use a soy-free chocolate such as Enjoy Life brand. Looking for a nut-free option for the filling? I haven’t tested one for this particular recipe, but you might want to try out this filling recipe using an avocado-based filling (simply swap the almond milk for a nut-free milk and the peanut butter for sunflower seed butter).

I copied and pasted this recipe from an amazing blog that we use frequently for meals in our home.  You can find more amazing recipes like this at Oh She Glows.