Weekly menu plan 11/19-11/26
Monday-
breakfast- pancakes with maple syrup
lunch- tuna and rice crackers with veggies and homemade allergy free dip
dinner- Chicken, veggie and rice soup with gluten free foccasia bread
snack- goat yogurt in a gluten free ice cream cone topped with blackberries
Tuesday-
breakfast- omelette's
lunch- turkey sandwich with green smoothies
dinner- Elk Tacos with rice and beans
snack- gluten free lemon coconut blondies
Wednesday-
breakfast- loaded oatmeal
lunch- hummus with organic corn chips, peppers, carrots and cucumbers
dinner- BBQ chicken enchiladas with quinoa and a balsamic salad
snack- pears
Thursday-
breakfast- eggs, potatoes and hot sauce
lunch- turkey dogs, black beans chips and homemade salsa
dinner-Thanksgiving!
snack- do we really need snacks on Thanksgiving??
Friday-
breakfast- gluten free hot cereal
lunch- rice cakes with homemade sunflower butter and fruit
dinner- leftovers.... yes!
snack- leftover pie :)
Saturday-
breakfast- loaded oatmeal
lunch- hummus with organic corn chips, peppers, carrots and cucumbers
dinner- allergy free version of the Pioneer Woman's meatballs over rice with a big salad
snack- goat yogurt in a gluten free ice cream cone topped with blueberries
Sunday-
breakfast- eggs, potatoes and hot sauce
lunch- turkey sandwich with green smoothies
dinner- gluten free pizza and salad
snack- veggies, rice crackers and dip
I hope everyone has a blessed Thanksgiving!!!
Monday, November 19, 2012
Thursday, October 4, 2012
Apple Valley Natural Soap Giveaway!!
These soaps and skin care products look so yummy! Head on over and check out this giveaway!
http://thefocusedhomemaker.com/ Good luck!
http://thefocusedhomemaker.com/ Good luck!
Saturday, September 29, 2012
My new favorite salad dressing.
So.....I ran out of oil and I was trying to think of something else I could use for our salad tonight! Then it dawned on me that I have 20lbs of apples! This is so yummy. Double yummy.
Oil-free Apple Basil Dressing
1 large Gala apple should equal approx. 2c of liquid ( or you could use apple juice)
1/4c coconut vinegar
1/4c apple cider vinegar (or just 1/2c apple cider vinegar)
4-5 fresh basil leaves (or 1tsp dried basil)
i clove garlic (or 1/2 tsp. dried garlic)
1/2 tsp. Redmond's Real Salt
1/4 tsp. pepper
2 packets of stevia
Put all in your blender and enjoy! We are serving ours over a spinach, red cabbage, jalapeno salad. Yum-O!
Oil-free Apple Basil Dressing
1 large Gala apple should equal approx. 2c of liquid ( or you could use apple juice)
1/4c coconut vinegar
1/4c apple cider vinegar (or just 1/2c apple cider vinegar)
4-5 fresh basil leaves (or 1tsp dried basil)
i clove garlic (or 1/2 tsp. dried garlic)
1/2 tsp. Redmond's Real Salt
1/4 tsp. pepper
2 packets of stevia
Put all in your blender and enjoy! We are serving ours over a spinach, red cabbage, jalapeno salad. Yum-O!
Wednesday, September 5, 2012
Menu Plan for 9/5-9/12
New week, new food! My hubby and I got out for the day this weekend, did our big once a month shopping trip and had lunch out! It was so fun, we laughed alot! Boy, I love that guy. Anyways....back to food... here it is, the new weekly menu plan. :)
Menu Plan for 9/5-9/12
Monday-
breakfast- fall coconut muffins with goat yogurt
lunch- black bean tostadas with guacomole tomatillo salsa
dinner- Spaghetti squash topped with chicken and homemade marinara sauce and balsamic salad
snack- homemade kettle corn
Tuesday
breakfast- cereal with coconut milk and sliced bananas
lunch-tuna sandwiches with rice chips and grapes
dinner- turkey tacos with homemade cuban black beans and chips and homemade salsa
snack- cookie dough dip (made with chickpeas!) with sliced apples, carrots and gf animal crackers
Wednesday
breakfast- eggs with brown rice toast
lunch- leftover chicken and potatoes with baby carrots
dinner- bible study potluck
snack- healthy rice krispie bars
Thursday
breakfast- loaded oatmeal
lunch- turkey sandwiches with veggie sticks and fruit
dinner- chicken tortilla soup topped with chips and sliced avocados
snack- green smoothies
Friday
breakfast- overnight gf hot cereal topped with bananas and maple agave
lunch- hummus, organic chips, peppers and strawberry spinach smoothies
dinner- breakfast burritos
snack- gf ice cream cones filled with goat yogurt and raspberries
Saturday
breakfast- eggs and potatoes with hot sauce
lunch- tostadas with black beans and homemade salsa
dinner- homemade gf pizza with a greek salad
snack- quinoa cereal bars
Sunday
breakfast- grain free coffee cake with blueberries
lunch- leftover gf pizza with veggie sticks
dinner- date, shallot and rosemary chicken over quinoa with sauteed balsamic collard greens
snack- kids choose or bake something themselves
Menu Plan for 9/5-9/12
Monday-
breakfast- fall coconut muffins with goat yogurt
lunch- black bean tostadas with guacomole tomatillo salsa
dinner- Spaghetti squash topped with chicken and homemade marinara sauce and balsamic salad
snack- homemade kettle corn
Tuesday
breakfast- cereal with coconut milk and sliced bananas
lunch-tuna sandwiches with rice chips and grapes
dinner- turkey tacos with homemade cuban black beans and chips and homemade salsa
snack- cookie dough dip (made with chickpeas!) with sliced apples, carrots and gf animal crackers
Wednesday
breakfast- eggs with brown rice toast
lunch- leftover chicken and potatoes with baby carrots
dinner- bible study potluck
snack- healthy rice krispie bars
Thursday
breakfast- loaded oatmeal
lunch- turkey sandwiches with veggie sticks and fruit
dinner- chicken tortilla soup topped with chips and sliced avocados
snack- green smoothies
Friday
breakfast- overnight gf hot cereal topped with bananas and maple agave
lunch- hummus, organic chips, peppers and strawberry spinach smoothies
dinner- breakfast burritos
snack- gf ice cream cones filled with goat yogurt and raspberries
Saturday
breakfast- eggs and potatoes with hot sauce
lunch- tostadas with black beans and homemade salsa
dinner- homemade gf pizza with a greek salad
snack- quinoa cereal bars
Sunday
breakfast- grain free coffee cake with blueberries
lunch- leftover gf pizza with veggie sticks
dinner- date, shallot and rosemary chicken over quinoa with sauteed balsamic collard greens
snack- kids choose or bake something themselves
Monday, August 27, 2012
Simplifying life in the kitchen.
I had a couple ideas on how to simplify life in your kitchen and I thought
I would share them and hopefully bless some other Mamas/Wives!
Amazing kitchen time saving tip #1
- Hire a Chef. Just kidding.
Ok seriously one of the things I do to save time is once a month my sweet friend and I get together and we have a massive baking day. We do plan ahead what recipes we would like to bake and make sure we have all of the ingredients we need. We usually bust out approx. 12-16 gf, df, recipes! We make anything from breads, cookies, snacks, coffee cake, muffins, hummus, salsa, dips, bars, etc. But here's the kicker.... we hardly bake any of it. We just get the batters/dough prepared and then put it in large baggies and then store them in the freezer/ refrigerator. That way we can guarantee healthy, freshly baked yummies all month without messing up the kitchen! It has been an amazing blessing and frees up so much time! Plus I get to fellowship with my friend, our children have all day to play and our husbands usually go fishing, it's a win/win situation for all! My friend usually brings her kitchen aid mixer (and I use mine) and then we each just pick a recipe and double or quadruple it then put it in 2 different bags, one for her, one for me. This enables us to get alot more done!
Another tip is to double your dinners. Things like soups, casseroles, batters (such as bread, waffles, pizza crust) and shredded meats ( bbq chicken, shredded beef) all freeze well. Just double your dinners and freeze the other half so you can pull it out on a busy day and still supply your family with a delicious, nutritious meal!
My last tip is to grocery shop monthly. I will never look back and grocery shop weekly again! Some of you may be thinking "Wait! How does her produce stay good?" "What about her bread?" Etc.. Ok so here it is.... I grocery shop the 2nd week of the month and I usually hit Costco, Trader Joes, Target, etc. This is where I spend the bulk of my monthly grocery budget. And yes I shop for the month, and yes I usually only take one child (date time!) with me well because frankly, I couldn't fit anymore in the car with all those groceries!! I also try to get one big roast or chicken that I can use the meat for atleast 3 different dinners but cook it all at once and freeze what I don't need right away. I get enough bread for the month but then freeze what I don't need right away, if I run out, I make some!` Also I order from Azure Standard every month which comes the 4th week of the month. This order consists mainly of gf bread, coconut milk, hot dogs (for lunches), chips, some produce (to ensure we have fresh produce all month!), grains, potatoes, etc. Then around the first week of the month I order from Vitacost, this order consists mainly of vitamins, cereal, snacks, etc. Lastly the 1st and 3rd Saturday of the month I either order from bountiful baskets or on our library days I run into the Farmer's Market store and pick up veggies and fruit. It takes me all of 10 minutes and I am done! So you see we are receiving fresh food every week of the month but it mostly comes to my door, saving on my time, gas money and spending more money than your budget would allow. I admit it did take me awhile to figure out this system and how much money it would take but I will tell you it has been worth every minute it took me to perfect it! Well it's not perfected but it works!
Time is precious whether you have 1 or 10 sweet kids at home, whether you work out of the home or in it, homeschool or not, it's precious. Let's spend it wisely! I hope this blesses some of you! It was definitely not to overwhelm you, if you have any questions please don't hesitate to ask! Blessings!
I would share them and hopefully bless some other Mamas/Wives!
Amazing kitchen time saving tip #1
- Hire a Chef. Just kidding.
Ok seriously one of the things I do to save time is once a month my sweet friend and I get together and we have a massive baking day. We do plan ahead what recipes we would like to bake and make sure we have all of the ingredients we need. We usually bust out approx. 12-16 gf, df, recipes! We make anything from breads, cookies, snacks, coffee cake, muffins, hummus, salsa, dips, bars, etc. But here's the kicker.... we hardly bake any of it. We just get the batters/dough prepared and then put it in large baggies and then store them in the freezer/ refrigerator. That way we can guarantee healthy, freshly baked yummies all month without messing up the kitchen! It has been an amazing blessing and frees up so much time! Plus I get to fellowship with my friend, our children have all day to play and our husbands usually go fishing, it's a win/win situation for all! My friend usually brings her kitchen aid mixer (and I use mine) and then we each just pick a recipe and double or quadruple it then put it in 2 different bags, one for her, one for me. This enables us to get alot more done!
Another tip is to double your dinners. Things like soups, casseroles, batters (such as bread, waffles, pizza crust) and shredded meats ( bbq chicken, shredded beef) all freeze well. Just double your dinners and freeze the other half so you can pull it out on a busy day and still supply your family with a delicious, nutritious meal!
My last tip is to grocery shop monthly. I will never look back and grocery shop weekly again! Some of you may be thinking "Wait! How does her produce stay good?" "What about her bread?" Etc.. Ok so here it is.... I grocery shop the 2nd week of the month and I usually hit Costco, Trader Joes, Target, etc. This is where I spend the bulk of my monthly grocery budget. And yes I shop for the month, and yes I usually only take one child (date time!) with me well because frankly, I couldn't fit anymore in the car with all those groceries!! I also try to get one big roast or chicken that I can use the meat for atleast 3 different dinners but cook it all at once and freeze what I don't need right away. I get enough bread for the month but then freeze what I don't need right away, if I run out, I make some!` Also I order from Azure Standard every month which comes the 4th week of the month. This order consists mainly of gf bread, coconut milk, hot dogs (for lunches), chips, some produce (to ensure we have fresh produce all month!), grains, potatoes, etc. Then around the first week of the month I order from Vitacost, this order consists mainly of vitamins, cereal, snacks, etc. Lastly the 1st and 3rd Saturday of the month I either order from bountiful baskets or on our library days I run into the Farmer's Market store and pick up veggies and fruit. It takes me all of 10 minutes and I am done! So you see we are receiving fresh food every week of the month but it mostly comes to my door, saving on my time, gas money and spending more money than your budget would allow. I admit it did take me awhile to figure out this system and how much money it would take but I will tell you it has been worth every minute it took me to perfect it! Well it's not perfected but it works!
Time is precious whether you have 1 or 10 sweet kids at home, whether you work out of the home or in it, homeschool or not, it's precious. Let's spend it wisely! I hope this blesses some of you! It was definitely not to overwhelm you, if you have any questions please don't hesitate to ask! Blessings!
Friday, August 24, 2012
Menu Plan for 8/24- 8/31
It's not fancy, not my best but here it is: our menu plan for the next week. :)
Friday
breakfast- gf, df, egg free, sf banana bread with cantaloupe
lunch- bean and avocado tostadas
dinner- Cajun chicken on brown rice pasta with sauteed crooked neck squash (from our garden!)
snack- strawberry smoothie topped with granola
Saturday
breakfast- loaded oatmeal
lunch- tuna with gf crackers, carrot sticks and apple slices
dinner- roasted corn chowder with gf dinner rolls
snack- popcorn popped in coconut oil
Sunday
breakfast- gf cereal with coconut milk and sliced strawberries
lunch- fried egg sandwiches on gf bread with df, sf orange julius smoothies
dinner- gf pizza with a big balsamic salad
snack- rice cakes with sunflower butter
Monday
breakfast- eggs, potatoes and hot sauce (a fav!)
lunch- bean and avocado tostadas
dinner- sweet lemon pepper chicken over quinoa and a Greek salad
snack- goat yogurt in a gluten free ice cream cone topped with blueberries
Tuesday
breakfast- gf hot cereal topped with maple agave and seeds (flax, chia, sunflower)
lunch- sunflower butter and raw honey sandwiches with fruit and veggies with dip
dinner- breakfast! (waffles, turkey bacon, eggs and green smoothies!)
snack- df hot chocolate with df, gf, sf, egg free oatmeal cookies
Wednesday
breakfast- vanilla goat yogurt and berries over quinoa
lunch- hummus with organic corn chips and a cabbage salad
dinner- we eat dinner with our bible study groups on wed. nights :)
snacks- green smoothies
Thursday
breakfast- eggs, potatoes and hot sauce
lunch- turkey sandwiches with rice chips
dinner- spicy pineapple grilled chicken salad with organic chips and homemade salsa
snack- gf pretzels dipped in sunflower butter
Friday
breakfast- gf, df, egg free, sf banana bread with cantaloupe
lunch- bean and avocado tostadas
dinner- Cajun chicken on brown rice pasta with sauteed crooked neck squash (from our garden!)
snack- strawberry smoothie topped with granola
Saturday
breakfast- loaded oatmeal
lunch- tuna with gf crackers, carrot sticks and apple slices
dinner- roasted corn chowder with gf dinner rolls
snack- popcorn popped in coconut oil
Sunday
breakfast- gf cereal with coconut milk and sliced strawberries
lunch- fried egg sandwiches on gf bread with df, sf orange julius smoothies
dinner- gf pizza with a big balsamic salad
snack- rice cakes with sunflower butter
Monday
breakfast- eggs, potatoes and hot sauce (a fav!)
lunch- bean and avocado tostadas
dinner- sweet lemon pepper chicken over quinoa and a Greek salad
snack- goat yogurt in a gluten free ice cream cone topped with blueberries
Tuesday
breakfast- gf hot cereal topped with maple agave and seeds (flax, chia, sunflower)
lunch- sunflower butter and raw honey sandwiches with fruit and veggies with dip
dinner- breakfast! (waffles, turkey bacon, eggs and green smoothies!)
snack- df hot chocolate with df, gf, sf, egg free oatmeal cookies
Wednesday
breakfast- vanilla goat yogurt and berries over quinoa
lunch- hummus with organic corn chips and a cabbage salad
dinner- we eat dinner with our bible study groups on wed. nights :)
snacks- green smoothies
Thursday
breakfast- eggs, potatoes and hot sauce
lunch- turkey sandwiches with rice chips
dinner- spicy pineapple grilled chicken salad with organic chips and homemade salsa
snack- gf pretzels dipped in sunflower butter
Wednesday, August 22, 2012
Awakening Beauty
This is a podcast/website my dear friend and I have been working on. We just want to share our hearts as believers, mamas and wives! We want to thrive as God designed us! Have a listen and let me know what you think! Thank you!
This is the link to the newest podcast:
http://awakeningbeauty.org/?p=135
The website is:
www.awakeningbeauty.org
Friday, August 17, 2012
Noodle-less Veggie Lasagna
Ok, so the invention of this recipe was due to an abundance of squash from our garden, BUT it was delicious! It got thumbs up from all the kids....don't know about my hubby yet though ;)
Noodle-less Veggie Lasagna
serves 6
4 red or russet potatoes, thinly sliced
3-4 squash (crooked neck, zucchini, yellow) thinly sliced
1T olive oil
salt & pepper
garlic powder
2c goat/feta/cheddar cheese
2c marinara sauce
1/2 white onion, diced
1 lb. ground sausage, cooked
fresh basil, thinly sliced
Preheat oven to 400 degrees. Spread 1T olive oil in bottom of 9x13" pan. Layer half of the potatoes and squash in bottom of your pan. Sprinkle with garlic powder and S&P. Then top with 1c of cheese. Repeat the layer again but this time top with marinara sauce, chopped onion, sausage and cheese. Bake covered for 30 minutes and then uncovered at least 15 minutes, check potatoes to make sure they are soft. When done top with fresh sliced basil and serve. Enjoy!
Noodle-less Veggie Lasagna
serves 6
4 red or russet potatoes, thinly sliced
3-4 squash (crooked neck, zucchini, yellow) thinly sliced
1T olive oil
salt & pepper
garlic powder
2c goat/feta/cheddar cheese
2c marinara sauce
1/2 white onion, diced
1 lb. ground sausage, cooked
fresh basil, thinly sliced
Preheat oven to 400 degrees. Spread 1T olive oil in bottom of 9x13" pan. Layer half of the potatoes and squash in bottom of your pan. Sprinkle with garlic powder and S&P. Then top with 1c of cheese. Repeat the layer again but this time top with marinara sauce, chopped onion, sausage and cheese. Bake covered for 30 minutes and then uncovered at least 15 minutes, check potatoes to make sure they are soft. When done top with fresh sliced basil and serve. Enjoy!
Friday, June 29, 2012
Coconut Vanilla Ice Cream! Dairy-free!!
Let's face it, it's summer... when I hear summer I hear ice cream! I love ice cream. Alot. After many flops THIS is the recipe we love!!! The possibilities of flavors are endless if you keep this your basic recipe!
Coconut Vanilla Ice Cream
2c coconut milk (i use canned because its thicker and works better!)
1/2c raw honey
5-8 drops vanilla stevia
1-2 tsp. pure vanilla
1/4 tsp. guar gum or arrowroot
*I usually double this recipe*
First, I mix all of the ingredients in my vitamix then pour into my wonderful, beautiful, amazing ice cream maker. Then I push on, leave it for 30 mins and move it to my freezer. Voila! Super easy! Then I would suggest taking the ice cream out of the freezer approx. 20 mins before serving! Top with berries or your favorite topping! Also tastes delicious in root beer floats!
P.S. my ice cream maker (that I adore) is this one : http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=sr_1_2?ie=UTF8&qid=1341028346&sr=8-2&keywords=cuisinart+ice+cream+maker
Coconut Vanilla Ice Cream
2c coconut milk (i use canned because its thicker and works better!)
1/2c raw honey
5-8 drops vanilla stevia
1-2 tsp. pure vanilla
1/4 tsp. guar gum or arrowroot
*I usually double this recipe*
First, I mix all of the ingredients in my vitamix then pour into my wonderful, beautiful, amazing ice cream maker. Then I push on, leave it for 30 mins and move it to my freezer. Voila! Super easy! Then I would suggest taking the ice cream out of the freezer approx. 20 mins before serving! Top with berries or your favorite topping! Also tastes delicious in root beer floats!
P.S. my ice cream maker (that I adore) is this one : http://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC/ref=sr_1_2?ie=UTF8&qid=1341028346&sr=8-2&keywords=cuisinart+ice+cream+maker
Thursday, June 28, 2012
New Website and Podcasts!
Wow...long time no chat! Sorry about that! I wanted to let everyone know that, along with a friend, we have started a new blog and have uploaded some podcasts that you can now get on itunes for free! Our blog called www.awakeningbeauty.org is mainly for women/wives/mamas and focuses on having steadfast conviction while serving God, our husbands and our children! I would love feedback! And I do promise to still post recipes/homeschooling/family stuff here! Happy Thursday!
Sunday, February 19, 2012
Honduras!!!!
My eldest daughter Faith and I are getting ready to go on a missions trip to Honduras in the the beginning of March. We will be serving in a medical clinic and an orphanage. We are beyond excited. Planning for this trip and been one open door after another. God is so good! This is a first trip for both of us. I have a feeling it will not be our last, especially Faith. She has a real call on her life. I thought some of you may enjoy reading our Missions support letter. When we come home I will be posting about our adventure and posting pics! Have a beautiful day!!
Dear Family and Friends,
I’m writing to tell you about an amazing opportunity my daughter, Faith, and I have. It is our great desire to go on a missions trip to Honduras with the World Gospel Outreach Organization in March. I know this is short notice, but the Lord has brought it before us in so many ways and opened so many doors, we cannot ignore it. We know it is His calling and He will provide.
I would like to tell you a little about Faith, 11 years of age. She has had a REAL heart for missions, especially orphans, for years. In the past four years Faith has raised money to help pay for a Smile Train operation for one child and raised enough money to buy a goat for the little girl we sponsor in Ethiopia. She saved for over two years for her childhood dream, a husky dog. With over $200 saved, one night Faith said she knew clearly that God wanted her to use that money to help orphans. She was rewarded with a wonderful birthday surprise of a husky puppy from family members. Faith has eagerly read every book about missionaries she can, to fuel that very real call on her life. I, too, definitely have a “Servants heart,” and can’t wait to further God’s Kingdom.
Faith and I will have a week long stay at “The Ranch,” which includes a medical clinic to help the local villages and an orphanage. Can you just see the excitement in Faith’s eyes as her dreams unfold before her? Our service there will be, first and foremost, to tell people in the surrounding villages about Jesus: that they are not alone, but loved and cherished by the One who came to save us. Secondly, we will serve in the clinic and orphanage. Also, we’ll assist wherever we can with repairs, painting, etc.
Just imagine! If ONE orphan comes to Christ, our service will not be in vain. I hope you see the same value in what WE CAN accomplish in Jesus’ name! A trip like this, for us, will require financial support. Faith and I , together, need to raise $3000 before March. We have plans to do all we can, and ask that you prayerfully consider helping us. Whether or not you feel God’s leading to contribute financially, we covet your prayers for safety and boldness in carrying the banner of Christ. Prayer is the fuel that will bring us success in His name.
Thank you in advance for your prayers and any financial support you feel led to give. May God richly bless you.
Because some have not yet heard,
Caitlin and Faith Steng
Dear Family and Friends,
I’m writing to tell you about an amazing opportunity my daughter, Faith, and I have. It is our great desire to go on a missions trip to Honduras with the World Gospel Outreach Organization in March. I know this is short notice, but the Lord has brought it before us in so many ways and opened so many doors, we cannot ignore it. We know it is His calling and He will provide.
I would like to tell you a little about Faith, 11 years of age. She has had a REAL heart for missions, especially orphans, for years. In the past four years Faith has raised money to help pay for a Smile Train operation for one child and raised enough money to buy a goat for the little girl we sponsor in Ethiopia. She saved for over two years for her childhood dream, a husky dog. With over $200 saved, one night Faith said she knew clearly that God wanted her to use that money to help orphans. She was rewarded with a wonderful birthday surprise of a husky puppy from family members. Faith has eagerly read every book about missionaries she can, to fuel that very real call on her life. I, too, definitely have a “Servants heart,” and can’t wait to further God’s Kingdom.
Faith and I will have a week long stay at “The Ranch,” which includes a medical clinic to help the local villages and an orphanage. Can you just see the excitement in Faith’s eyes as her dreams unfold before her? Our service there will be, first and foremost, to tell people in the surrounding villages about Jesus: that they are not alone, but loved and cherished by the One who came to save us. Secondly, we will serve in the clinic and orphanage. Also, we’ll assist wherever we can with repairs, painting, etc.
Just imagine! If ONE orphan comes to Christ, our service will not be in vain. I hope you see the same value in what WE CAN accomplish in Jesus’ name! A trip like this, for us, will require financial support. Faith and I , together, need to raise $3000 before March. We have plans to do all we can, and ask that you prayerfully consider helping us. Whether or not you feel God’s leading to contribute financially, we covet your prayers for safety and boldness in carrying the banner of Christ. Prayer is the fuel that will bring us success in His name.
Thank you in advance for your prayers and any financial support you feel led to give. May God richly bless you.
Because some have not yet heard,
Caitlin and Faith Steng
Wednesday, February 8, 2012
Homemade Candy Bars..... seriously.
I cannot explain how yummy these bars are. Why you ask? Because there are no words for their deliciousness. Try them. Today. You will not be sorry. ;)
Homemade Candy Bars
altered from New Nostalgia
1c peanut/almond/sunflower butter
2/3c raw honey
1/2c coconut oil
2c oats
1c dark chocolate chips
coconut to sprinkle on top
Melt the nut/seed butter, honey and coconut oil together in a saucepan. Remove from heat and stir together with oats and chocolate chips. The chocolate chips will melt, you want this to happen. Spread evenly into a 7X11 or 8X8 " pan and sprinkle the desired amount of coconut on top. Place in refrigerator and restrain yourself from eating them until they are cooled and hard. Then make a latte or cup of coffee, get yourself a cooled "candy bar", grab a good book and enjoy your quiet time! Try not to get chocolatey finger prints in your book. ;) Enjoy!
Homemade Candy Bars
altered from New Nostalgia
1c peanut/almond/sunflower butter
2/3c raw honey
1/2c coconut oil
2c oats
1c dark chocolate chips
coconut to sprinkle on top
Melt the nut/seed butter, honey and coconut oil together in a saucepan. Remove from heat and stir together with oats and chocolate chips. The chocolate chips will melt, you want this to happen. Spread evenly into a 7X11 or 8X8 " pan and sprinkle the desired amount of coconut on top. Place in refrigerator and restrain yourself from eating them until they are cooled and hard. Then make a latte or cup of coffee, get yourself a cooled "candy bar", grab a good book and enjoy your quiet time! Try not to get chocolatey finger prints in your book. ;) Enjoy!
Sunday, January 29, 2012
Meal Plan 1/29/12- 2/5/12
Here is our meal plan for the week... per request ;) I pray everyone has a blessed week!!
Sunday
breakfast- homemade granola with coconut milk
lunch-flatbread with smeared avocado, turkey, sprouts
dinner-gluten/dairy free biscuits and gravy with green smoothies
Monday
breakfast- homemade gluten/dairy free blueberry muffins with fruit
lunch- veggie stir fry
dinner-crockpot turkey chili with gluten/dairy free cornbread
Tuesday
breakfast- homemade granola with coconut yogurt and berries
lunch- flatbread with sunflower butter, sliced apples and honey
dinner- Shredded elk enchiladas with homemade beans and spanish rice
Wednesday
breakfast- smoothies and toast
lunch- flatbread with tuna and sprouts
dinner- Breakfast burros/tacos with turkey bacon and green smoothies
Thursday
breakfast- oatmeal
lunch- hummus, rice chips and salad
dinner- potato bar with fix-ins (leftover homemade chili, yogurt, green onions, turkey bacon, tomatoes, japs, lettuce, etc.)
Friday
breakfast- granola with coconut milk
lunch- flatbread with smeared avocado, turkey, sprouts and sliced apples
dinner- gluten free pizza with roasted veggies on top and a balsamic salad (dinner and a movie!) for dessert a GF version of PW prune cake!
Saturday
breakfast- waffles and berry syrup
lunch- leftovers or flatbread
dinner- PW turkey meatballs with rice and balsamic salad
Snacks for the week
granola bars
lemon bars
chocolate chip cookies
coconut yogurt smoothies
Sunday
breakfast- homemade granola with coconut milk
lunch-flatbread with smeared avocado, turkey, sprouts
dinner-gluten/dairy free biscuits and gravy with green smoothies
Monday
breakfast- homemade gluten/dairy free blueberry muffins with fruit
lunch- veggie stir fry
dinner-crockpot turkey chili with gluten/dairy free cornbread
Tuesday
breakfast- homemade granola with coconut yogurt and berries
lunch- flatbread with sunflower butter, sliced apples and honey
dinner- Shredded elk enchiladas with homemade beans and spanish rice
Wednesday
breakfast- smoothies and toast
lunch- flatbread with tuna and sprouts
dinner- Breakfast burros/tacos with turkey bacon and green smoothies
Thursday
breakfast- oatmeal
lunch- hummus, rice chips and salad
dinner- potato bar with fix-ins (leftover homemade chili, yogurt, green onions, turkey bacon, tomatoes, japs, lettuce, etc.)
Friday
breakfast- granola with coconut milk
lunch- flatbread with smeared avocado, turkey, sprouts and sliced apples
dinner- gluten free pizza with roasted veggies on top and a balsamic salad (dinner and a movie!) for dessert a GF version of PW prune cake!
Saturday
breakfast- waffles and berry syrup
lunch- leftovers or flatbread
dinner- PW turkey meatballs with rice and balsamic salad
Snacks for the week
granola bars
lemon bars
chocolate chip cookies
coconut yogurt smoothies
Wednesday, January 18, 2012
Oatmeal Coconut Chewies!
These. Are. Delicious. Period.
Oatmeal Coconut Chewies
3 1/2c oats
1 1/2c gluten free flour mix (I used Bob's Red Mill)
3/4c shredded unsweetened coconut
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. Redmond's Real Salt
2 sticks of butter or 1c melted coconut oil (I used coconut oil)
2/3c Sucanat
1/2c raw honey
1/4c applesauce (no sugar added)
2 eggs
1 tsp. vanilla
1c organic chocolate chips
3/4c dried cranberries
The directions are very simple. Preheat oven to 375 degrees. Please. Mix melted butter/coconut oil, honey, sucanat, eggs, vanilla, salt, baking soda and cinnamon together. Then add the flour, coconut and oats, mix well. Then by hand mix in the chocolate chips and dried cranberries. Line a baking sheet with parchment paper and drop 1-2T of cookie dough onto cookie sheet. Bake at 375 degrees for approx. 12 mins. Makes approx. 3 dozen cookies. I dare you to eat one straight out of the oven. You will be very happy. Your tummy will thank you. It's even better with a tall glass of coconut milk. Yum. Enjoy!
Oatmeal Coconut Chewies
3 1/2c oats
1 1/2c gluten free flour mix (I used Bob's Red Mill)
3/4c shredded unsweetened coconut
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. Redmond's Real Salt
2 sticks of butter or 1c melted coconut oil (I used coconut oil)
2/3c Sucanat
1/2c raw honey
1/4c applesauce (no sugar added)
2 eggs
1 tsp. vanilla
1c organic chocolate chips
3/4c dried cranberries
The directions are very simple. Preheat oven to 375 degrees. Please. Mix melted butter/coconut oil, honey, sucanat, eggs, vanilla, salt, baking soda and cinnamon together. Then add the flour, coconut and oats, mix well. Then by hand mix in the chocolate chips and dried cranberries. Line a baking sheet with parchment paper and drop 1-2T of cookie dough onto cookie sheet. Bake at 375 degrees for approx. 12 mins. Makes approx. 3 dozen cookies. I dare you to eat one straight out of the oven. You will be very happy. Your tummy will thank you. It's even better with a tall glass of coconut milk. Yum. Enjoy!
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