A Season for Change, The Time Is Now {Guest Post}

"Life is happening now. Real life can be crazy, messy with peaks, valleys; and it can be overwhelming to start something new. Sometimes we have to step back and ask, “What am I being called to right now?” The answer may be to start a project or may just be adding one new good habit, like taking a walk around the neighborhood or drinking more water during the day. Either is a good decision. These short-term, positive decisions will lead to long-term success, but it starts now. Be purposeful and plant something that will be fruitful in 20 years.

Starting a new project, implementing a change can be hard; some don’t know how to do it. There are many resources out there. For example: People who are willing to help and encourage your journey. Reach out. I submit to you four actions: Prepare, Plant, Water, and Be Patient.

Almond and Oat Cookies *GF/DF*

While straightening out my pantry, I found a half bag of almond meal and recalled in that moment a recipe I had found on my Google+ feed. I went back to my feed to find her recipe and pulled it up. The image she shared was captivating but for personal reasons, I made some modifications to the list of ingredients. Go learn about the inspiration behind the sharing of her recipe on her blog, American Moments. Below you'll find the recipe adapted in several ways.

Almond and Oat Cookies (gluten and dairy free)

Preheat oven to 375*. Line a cookie sheet with a parchment paper for easy clean up and even baking. Yields approximately 2 dozen 1 inch cookies. 

Vegetarian Lentil Soup *GF/DF*

In January, I had the pleasure of visiting a friend and her family who had recently moved to the San Bernardino National Forest. She and I were headed to a regional training the day after. The night I arrived, it was windy and cold. Thankfully no snow because I don't own any snow chains and the climb to the top of the mountain was steep and long! The weather held off until the day after our meeting... whew!

The night I arrived, she was making a lentil soup. It tasted great! It was a hearty soup for a cold night. YUM!

Recently, I thought about making some lentil soup. First, I must admit, I'm not a huge fan of lentils and many beans because of their texture, and because of this, I made sure to thoroughly rinse the lentils before and after cooking and before incorporating them into the final dish. 

Without further adieu, here is the recipe! The recipe is gluten-free and dairy-free but not grain free, due to the lentils (legumes / grains) and the optional rice.

Turkey and White Bean Chili

Sometimes throwing something together just works. Ever have that happen to you on a regular basis in the kitchen? I'm happy to report that this is happening to me far more frequently and that's great for my family because the meals are coming out YUM-O!

This recipe is a cinch! It's gluten, dairy, and grain free. Very simple ingredients and you can choose the quality of your ingredients (dried, canned, fresh, etc). Since I only started working with beans in the last year, I'm still eating them from a can but if you're really good at soaking and preparing them from a dried status, go for it! =)

Ingredients:
1 pound of ground turkey (no seasonings or added flavors)
3 large zucchini (shredded and drained)
1 medium red onion (finely diced; see note 2 for the tool I used; set aside)
1/2 to 1 full can of tomatoes with chilies (like this)
1-2 cans of white beans (rinsed and drained)
4 tsp cumin (like this)
2 tsp oregano (dry your own or like this; see note)
1 tsp salt 
1 tbs garlic (minced or 2 cloves finely chopped)
4 cups of broth (DIY here or choose a good boxed option like I did below)

Note 1: Save all your spices that come in glass containers. Remove the labels and reuse these for your own herbs that you dry out, chop, and store. =)

Preparation:
1. Brown the ground turkey and season it with salt, cumin, and oregano.

2. While turkey is cooking, prepare the zucchini. 

Note 2: You can use any food processor or if your knife skills are up to par, you'll dice the zucchini by hand. I use this (it's the mini) but when I have a large batch without paying attention to random sizes, I use this. After chopping zucchini, use a mesh bag and remove most of the water content. 

3. Add the garlic to the turkey and cook for a couple minutes before adding the zucchini. 

4. Cook zucchini for 3-5 minutes. 

5. Add tomatoes with chilies and rinsed beans. Stir. Cook for 2 minutes. 

6. Add the broth and cook on high. Stir as needed. When it comes to a boil, turn down the heat to medium and partially cover the chili allowing the broth to reduce. 

7. If you want there to be some broth left, cook for 25-30 minutes. Cook longer (about 45-55 minutes) if you'd like no broth to remain. Stir as needed. 

8. While broth is reducing, prepare your red onions and set aside. This will be your topping before serving. 

The chili has hints of kick and the onions lighten the heat a bit. My husband likes to add rice to the chili for added filling and satisfaction. I think the turkey & white bean chili tastes great on its own. You decide. Make it and let me know what you think it needs or if it is just right. 

I do receive a small commission from Amazon.com if you purchase anything through their site using one of the links above (read my full advertising disclosure here). 

Thank you very much for your generosity in helping to offset the costs of website upkeep, so that I can keep sharing wellness resources with my community and beyond.

Download my free eGuide when you subscribe to my newsletter and / or subscribe to my blog here to never miss a post.

Choose, eat, and live well! =)

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If you'd like to get one of those mini choppers, my friend is offering 10% off when you mention my blog, iConveyAwareness. Contact her at RidgecrestTW (@) gmail.com. {Please remove spaces.}

Chocolate Banana Bread *GF*

This month has brought through some good changes!! I started walking more with an accountability partner. I'm working out for a half hour 5 days a week and going to yoga once a week (usually). Next month, I hope to increase my working out to one hour a day five times a week. 

Isn't that what the wellness journey is all about? Incorporating some good-for-you changes and seeing how they work with your body and within the harmony of your family!? Such as my posts have suggested thus far in 2015, New Year Solutions and Diets Fail!, movement is a key component of your wellness journey but my heart and attention usually falls in the realm of nutrition. Find what you're good at and then slowly add in other elements. 

This brings me to my post: Recently I borrowed a bread machine. 

I've tried numerous breads in the oven and FAIL! In this bread maker, I'm baking gluten breads to start. You see, my family isn't gluten free but like gardening, I feel I've got to start somewhere. I'll draw back to the garden statement in a moment. So far I've made three loaves with gluten and they're getting better with each loaf! Now, I must caveat and mention that I've baked sweet (mini) breads in the oven - zucchini, chocolate, carrot, banana, etc., all without fail. The sandwich bread has been the tricky one in the oven. 

One afternoon while my gluten bread was baking in the machine, I saw my brown bananas sitting on the counter. About every other month or so I make my banana bread recipe and the last time I forgot about trying my hand at the gluten free mix. This time around, I made my favorite of all time banana bread with the gluten free mix flour (I had purchased it in the gourmet aisle at the local department store, Marshall's). So I cheated and used the mix but I did call them and ask the source of the xanthan gum - it is nonGMO! I wasn't sure if I was supposed to use baking soda like in my original recipe (link above) so I threw it in anyway. Sometimes when it doubt, leave it out, but I went with my gut on this one, and left it in. 

Even though my family isn't gluten free, I'm sharing this recipe for two reasons: 
1) I'm open to learning, growing (trying), and sharing; 

2) We all start somewhere.

So if you're strictly gluten-free, this recipe may not be well suited because I didn't evaluate every ingredient for gluten. In my research, using baking soda made in a dedicated 100% gluten free facility may be best. However, if you're wanting to try something new or want some shortcuts if not strictly gluten-free, this recipe may work. 

Many of the gluten free flour mixes are usually chock full of GMOs - corn and other derivatives that are not clearly labeled. So when in doubt, you can leave it out, or you can call the company direct and inquire like I did with the brand I used, Sugar and Spice Market. They said that their packages in the future will say made with all non-GMO ingredients. So keep your look out for the updated labels. 

Before I share my recipe, let me address that garden comment above. I am volunteering my time at least once a week with our community garden. I've been a volunteer since May 2014 and I've learned a lot! My mom has a green thumb. I killed house plants. I couldn't even grow lavender. But that was then and this is now. (Remember: Be open to learning, growing, and sharing.)

Quinoa Stuffed Stripetti

Want a filling and nutrient dense dinner idea? Try stuffed stripetti! 

It's vegetarian and gluten-free. You can omit dairy. 

Not knowing what to do with my stripetti squash, I considered my background in culinary acts of goodness. Yeah, I'm a 'wing-it' kind of chef! I was more than pleased with the outcome of this dish! 

A stripetti's appearance resembles a watermelon but its texture is similar to that of a spaghetti squash and its flavor closer to sweet potatoes. Sounds intriguing, yes? YES!!

After doing some research on how to prepare, I learned the best way was to bake it on 375* for 45 minutes in its wholeness - not cutting, piercing or anything. Just put it in a dish with a little bit of water and roast. It's a bit tough to work with if you avoid this necessary step. 

While your stripetti is roasting, let's prepare the filling. I used no animal protein in this recipe. Instead I used quinoa. More info about this fabulous grain here. 

Ingredients/Preparation:

1) Quinoa cooked in your own vegetable stock (as seen here) + 1 tsp cumin + 1/4 tsp cayenne; mix and cook covered (follow directions on package). 

2) Zucchini (any green vegetable you'd like!) in a quick stir-saute with 2 T EVOO, 1/2 tsp minced garlic, and 1/2 tsp basil.

3) 8 oz of spaghetti or tomato sauce (or yours done here).

4) 8 oz diced tomatoes (choose fresh) marinated in 1/4 tsp EVOO, 1/2 tsp basil, and 1/8 tsp sea salt. 

5) Mozzarella cheese (optional). 

When stripetti is done roasting, wait for it to cool slightly then cut it lengthwise. Remove seeds with a spoon. 

Spoon cooked quinoa into the stripetti. Top with tomato sauce, zucchini, a sprinkle of mozzarella cheese, and diced tomatoes. Carefully cut it in half. Serve! (You won't be eating the skin - it is kind of dense. If you roasted it long enough, it'll peel off easily.)

This recipe packs flavor. I'm glad I had my own tomato sauce on hand because I believe it gave it a step up in deliciousness! Experiment with different vegetables - add more! Some options: Broccoli, Purple Cauliflower, Spinach! Have fun with it!

Buon Appetito!! 

Choose, eat, and live well! =)

Other varieties of squash recipes can be found here:

Southwest Butternut Squash Chili (like a boss)

Savory Winter Squash

Slow Cooker Acorn Squash Stew

Harvest Time - Ratatouille 

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