GF Cranberry Chocolate Chip Cookies

They're. KILLER!

They’re. KILLER GOOD !!

Don’t these tease “fall”? I’m ready for scarves, boots and skinny jeans. You can be too.

So. I’ve decided. This isn’t going to be your regular food blog. I’m a Cardiac nurse, not really a food blogger.Sure, I’m both, but really I’m a teacher. I think food is beautiful too. And- I’m skilled in the art of food prep and finding/making healthy recipes. But, let’s be clear— you eat to live not live to eat. That’s why I became skilled.

Once upon a time children weren’t suffering from Type II diabetes, obesity, asthma, autism, and autoimmune diseases. And worse, cancer is a child’s number one killer. Once upon a time, cardiovascular disease wasn’t the number one killer of women (which IS completely reversible through lifestyle changes), and obesity didn’t affect the majority of our country. People weren’t having their stomachs cut open to have them sutured, stapled, sleeved and tied to prevent their bodies from addressing what their minds refused to. Gastric bypass just makes you susceptible to further obesity and chronic disease even more so, because it doesn’t address the core issues AND it creates total malnutrition.I actually don’t know how those surgeons sleep at night. The real issues that span chronic obesity are emotional, mental, lack of knowledge and preparation, and worse- lack of nutrition. Most chronically obese folks show malnutrition. More on that later. The battle isn’t between the fork and the mouth. It’s between the ears. The brain. Cutting the stomach- doesn’t fix the brain. If you’re struggling, you’ve become addicted to that, and food is a crutch. I term it best as “emotional stuffing.”  I understand it, because I’ve done it. And under my oath of nursing, I’m here to say- you have to be honest with why you are where you are when you lead a life of struggle. That’s step one. Admitting powerlessness over a food addiction- any addiction. I will help you, BUT I’m honest. You have to be too.

It used to be, that people took more responsibility for what they consumed and weren’t sheep led by a very deceptive food and drug market. BUT, here we all are, MANY hooked on anti-depressants and food. Depressing? Certainly. Reality? Absolutely. But, sucky statistics and all, and I’m here to say, with education and proactive responsibility, we can change it. Now, to the ones who don’t care, I can’t help you. To the ones who just don’t know where to start, or have started, I’m your resource. SO, let’s talk sugar for just a few. Your body requires glucose for normal cellular function. So, not ALL sugar is bad. However, the food (and especially sugar) industry, along with the drug industry, I would say, is the most deceptive of all.

Let me go back in time for a minute. In the 1970’s, high fructose corn syrup was added to the American diet. It’s cheap, doesn’t make you sick to eat it, but acts as toxic as alcohol is to your liver. Only, you don’t get sick immediately like you do with drinking. Well, OH, but you DO get chronic disease sickness. High fructose corn syrup, along with hydrogenated oils is the main cause of all cardiac diseases, as well as fatty liver, high cholesterol, elevated triglycerides, obesity, and diabetes. It elevates blood triglycerides and stores as either body or organ fat. That’s why 3 year old’s are walking around with high cholesterol, fatty livers and severe vitamin deficiencies with a diagnosis of ADHD. Understand, HFCS is in over 85% of ALL processed foods, and our food chain is 95% processed. How sad. It’s a choice to eat that crap. That doesn’t have to be YOUR reality. Making your food in batch preparation and completing a weekly food prep will prevent this in YOUR home, as it does mine.Yes, it takes learning, commitment, and a little bit of time. But I promise you, it will SAVE you time, money, and assist you to keep YOUR commitment to getting healthier.

To learn how to begin food prepping, view my “Getting started” food prep webinar. 

Back to the sugar. What sugars are good, and what’s bad? Well, the sugar industry changes the names of them constantly to fool you and I, so you must READ LABELS. Stick with what’s truly natural. I’m not going to break every sweetener down here, because honestly, the information is already out there and they change the names of sweeteners a kajillion times.

I will say- one of the BIGGEST irritations I have is when I see healthy food bloggers using agave, truvia, sucralose, and powdered stevia. I would rate agave at having fooled most people as a healthy sweetener. Agave goes through more chemical processes than HFCS. Friends, cactus isn’t sweet. Synthesized chemical sweeteners are NOT healthy. Read this, The 4 best and 3 worst sweeteners to have in your kitchen, and message me with questions.

I will add that chemical sweeteners I DO NOT CONSUME are: Sucralose, Aspartame, Xylitol, Erythritol, Agave, High fructose corn syrup, or powdered Stevia.

What I WILL CONSUME is: Maple syrup (most often my go to), liquid Stevia, Honey, Coconut sugar, Turbinado organic cane sugar, and that’s about it. You don’t require more than those. Honestly. Read the article link I have posted. It’s good stuff.

Now, as for these gorgeous, almost “fallish” looking cookies, I used a coconut sugar, and actually, they were so sweet, I may cut back the amount on the next batch. Again, not all sugar is evil. Here’s hope:

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Ingredients:

2 1/2 cup Whole oats

2/3 cup organic coconut sugar

1 tsp baking soda

1/4 tsp sea salt

1/2 cup organic coconut oil- melted

1 organic egg

1 tsp vanilla

1/4 cup dark chocolate chips

1/4 cup of organic dried cranberries

Course crushed sea salt flakes

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Instructions:

Preheat oven to 350 degrees. Grind whole oats in blender to make a fine oat flour (SO EASY!)

Combine oat flour, baking soda and sea salt, into a mixing bowl.

In separate bowl, cream egg, coconut sugar and vanilla until smooth and creamy. Add dry oat mixture until well blended. Stir in chocolate chip and dried cranberries.

Immediately roll into balls and place on baking sheet (this is NOT a dough you want to refrigerate. It gets as hard as a brick;) Bake for 9-11 minutes until done. Lastly, sprinkle with course small sea salt chunks, and place on cooling rack.

Enjoy!! (These have such a delightful heartiness and richness- you don’t require many to satisfy, and the oatmeal combined with the fat– satiates !)

Feel free to add a bit of shredded organic unsweetened coconut or nuts as well. Go raw for your nuts!

I love feedback, so let me know if you loved these as much as I do!

Eat clean.

Prep your food!

Stop eating crap.

Xo!!! Dori

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Double Chocolate Power Protein Bars

IMG_0413 (2)   Sooooo these are totally kid approved and a complete “experiment”  that turned out YUMMY! My boys ate a whole pan of these over 2 days. I was a little surprised because they aren’t completely sweet like some other treats I’ve made them. But then again, I don’t make very much anymore with processed sugar, usually it’s maple syrup, honey, or coconut sugar and added protein, and these are no different. A word about protein. It is to weight control what black is to fashion. Simply, if you’re goal is to maintain a healthy weight or release weight, you must be putting in MORE protein daily. Take your weight and half it, that should be you’re daily intake goal, and higher if you’re weight training.  A couple things to understand about why making sure you’re getting enough is this: Protein satiates your appetite. It helps to normalize and regulate blood glucose levels, and when they bounce around and dip, make you feel like a hunger monster. Especially those suffering from adrenal fatigue (commonly have associated blood glucose dips), and O blood types, require more protein and less carbs. O blood types tend to pack on pounds more easily than the other blood types and crave carbs more than most. Now, a word about carbs. You REQUIRE them. This low to no carb nonsense–IS nonsense. Low to no carb diets lead to one thing- CRASHED METABOLISM. Unfortunately, the danger of dieting is completely screwing up your body. And that’s what diets do. If you WANT to rebound in weight gain. go no to low carb. Your body requires healthy whole carbs for energy and to also put the hunger hormones at bay. Starve it of carbs, and as soon as you go back to eating them, you will pack on the pounds and more. Aim for more protein, and personally I LOVE the 40/30/30 (Protein/carb/fat) ratio when it comes to macro’s. BUT, just a word about macro’s. If you’re eating the RIGHT types of foods, moderately exercising, and learn how to portion and eat WELL,  no one should be counting macro’s all day. You don’t require weighing food, counting calories, and low fat, low carb to release weight. Move more, eat RIGHT, and detox. Those are the KEYS to a lifetime of weight release and a body that will love you. OH. And a word about peanut butter and protein powder. First, if you’re suffering from inflammation issues, peanut butter isn’t your best choice. It’s highly inflammatory and another nut butter would be better for you. What is SUPER important is with peanuts you DO want to make sure your peanut butter is organic. They contain a lot of pesticides other wise. Second, I use only Zija’s XMProtein powder. Not all protein powders are alike and at some point I’ll write more on them. Mine contains only 6 pure ingredients. Most of the ones on the market contain so many synthetics, a ridiculous amount of nonabsorbable protein, and laxatives to push what isn’t absorbed through your gut. NOT healthy. Research your ingredients, be a label reader, and purchase from a trusted source.

For the INGREDIENTS I combined 😉

2 c Organic whole oats

1/2 c XMprotein powder in Dutch chocolate

1/2 c organic unsweetened shredded coconut

1/2 c organic peanut butter

1/2 c ground flax (always store ground flax in the freezer)

1/2 c maple syrup or honey

1/2 c unsweetened almond milk

1/3 c dark chocolate chips (I use Ghirardelli’s)

1 tbsp Chia seed

Line 13×9 baking dish with parchment paper (makes removal and nice bar slices easy) Mix ingredients and press contents into pan, these were fairly thin pieces as I made bite sizes for my boys. If you prefer thicker use an 8×8 pan and adjust your cooking time. Bake at 350 degrees for about 20 minutes or until edges are slightly brown. Pull out by parchment paper and let cool. Slice into bars or mini pieces. You can freeze, refrigerate or place mini bites into a jar. Enjoy! IMG_0369 (3)

For my mini people

Mini bites for my mini people:)

Flourless Ooey gooey double chocolate PB muffins


Recipe courtesy of cleanfoodcrush.com

Makes 12 regular muffins, 18 “smaller” muffins

Preheat oven to 350 degrees

Ingredients:

2 large beaten eggs room temperature

1 can of organic pumpkin

2 cups peanut butter or almond butter

1/2 c pure maple syrup

6 tbsp unsweetened cacao powder

2 tsp baking soda

2 tsp vanilla extract

1/2-3/4 c dark Choc chips (I use Ghiaardelli’s)

Place baking cups in muffin tins or line with parchment paper. (I ❤️parchment paper:)

Stir all ingredients together well til moist. Add chocolate chips last.

Fill cups 3/4 way. A full ice cream scoop is the perfect size. 👌🏼

Bake at 350 for 25 minutes- watch them- til toothpick comes out clean. These are VERY moist if not over baked.

SO clean it’s sick 😜! NO guilt.

*If inflammation issues are a challenge for you, I’d suggest using any nut butter other than peanut. Almond and sunflower seed butter are GREAT alternatives.