Easter Egg Hunt Ideas Without Candy

A friend of mine posed a question the other day about non-candy Easter Hunt Ideas so I thought maybe I would share a few of my ideas but would love to hear yours. Easter in our home is really about the gift that Jesus gave us and this is not to be overshadowed but bunnies, eggs and candy. Our home, church and their school really surround them with the true celebration for Easter and I can't give enough thanks for the love we have been given.
Since Easter is such a celebration, we do enjoy having a little fun with the girls.  Every year we have set up an egg hunt for the girls and their cousins.  They may find one or two pieces of dark chocolate in an egg but for the most part there are filled with other fun ideas.

 

Here are a few ideas of things that we have put in our eggs:

1. coins (who doesn't like adding to a piggy bank)
2. tattoos
3. barrettes
4. hair elastics
5. lip gloss
6. nail polish
7. socks 
8. shoe laces
9. band-aids
10. beads
11. glow sticks
12. lego
13. play-doh
14. seeds for the garden
15. pieces of a puzzle
16. notes of things to do (give out a hug, jumping jacks, act like a tiger etc.)
17. questions about the Easter story
18. notes of where to find another egg
19. pieces of a treasure map to find a larger treasure (I tend to use practical ideas for the treasure ie. night light, crafts, markers, outside toys, games, books, new bathing suit)

 

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Creamy "Ceasar" Dressing (Dairy Free)

After a busy weekend and having eaten not a typical diet for us, I decided to make a hearty salad for lunch.  Salads are great meal when combined with a lot of greens, some protein and fresh vegetables and herbs.  It is the dressing that can often make salads, not so great anymore.  This dressing is rich and creamy, yet lower in refined fats and higher in fibre.  Go ahead enjoy!   

Ingredients (makes approximately 1 cup)

• 1 cup soaked raw cashews*  
• 1 cup water 
• 1 lime juiced
• 1 clove garlic 
• 1 tablespoon chopped onion or 1 teaspoon onion powder
•  teaspoon dried parsley or use 1/2 tablespoon fresh parsley
• 1 teaspoon dried basil or use 1/2 tablespoon fresh basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon curry powder
• 1/2 teaspoon paprika
• 1-2 drops liquid stevia (optional)
• black pepper to taste
• cayenne pepper to taste

Directions

1. Combine all ingredients and blend until smooth.  
2. Place in a sealed container.  Will last at least a week in the fridge.

*cashews can be soaked 2 cups water for 1-7 hours to soften, this may be helpful if using a less powerful blender in order to get a creamier texture. 

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FITNESS IS ABOUT TRUTH OR CONSEQUENCES

How many of us stand in the truth of our life or live in denial and non-acceptance of the actions that clearly rebel against a healthy lifestyle?  I wish I could see a show of hands and have a world-wide workshop to discuss this issue.  Standing in our truth has everything to do with being able to become a healthy person, and can be applied to all areas of our life: relationships, careers, fitness, and overall health which represent a moderate list that encompasses our existence as a human being.

Being honest with our self is the first step to being able to change those things that are weighing us down physically and emotionally.  If we are unable to be honest with ourselves, then being honest with others will not happen.  When lying to ourselves is at the forefront of or life, behaviors are usually exhibited through bitterness, anger, blame of others, argumentative reasoning, defensiveness, unhappiness, and a clear nonacceptance of responsibility. On the other side of that come acceptance of our truth and realizing that we can be healthier, happier people if changes are implemented each day to begin the process of adopting a healthy lifestyle.

Our responsibility is to stand in our truth and make the choice to go one way or the other.  Do we want to be healthy or not, do we want to continue in self-destructive behaviors or not, do we want to be happy or not, do we want to be an honest person or not?  Standing in our truth opens the door to trust of self and that can eventually be shared with others as we become examples of how to live a healthy life.  We can only live in the path of not standing in our truth for so long before serious consequences begin happening in the form of illness, depression, broken relationships, loss of friends, and even disengagement of family members.  A healthy person exhibits a happy outlook on life and is willing to share their experiences freely and with an open heart to sincerely help others because they know first- hand the work it took to stand in their truth.  The person that remains in denial continues to show a negative view of life, self, and people around them, and generally repel any meaningful relationships. 

The consequences to not standing in our truth to adopt a healthy lifestyle are harsh.  Lying to self and others remain on the top of the ugly list when it comes to life in general.  Living a healthy life will take the action of standing in our truth, acceptance of that truth and the follow-through with daily choices and actions to move our bodies and minds in a healthy direction. 

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button below to select your feed preference. I look forward to responding to your comments and appreciate your shares. 

Stay Healthy ~ Darla

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Stay Healthy from my family to yours

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Lemon Poppy Seed Buckwheat Pancakes (Dairy, Gluten and Refined Sugar Free)

We love pancakes in this house.  They are not just a weekend thing over here but we generally have them one other time during the week as well.  I like to make a variety of flavours using whatever is around; pumpkin, sweet potato, apple, and banana pancakes.  Recently we have added lemon poppy seed to the rotation. I love the fresh flavour of the lemon in these pancakes, it makes a great start to the day.

Ingredients (makes 8-10 pancakes)

• 1/2 tablespoon lemon zest or 1 drop lemon essential oil
• 1 lemon juiced
• 1 1/2 cups unsweetened almond, coconut or cashew milk milk*
• 1 cup buckwheat flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 cup sorghum flour
• 2 tablespoons sifted coconut flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 tablespoon poppy seeds
• 2 beaten eggs or 2 chia/flax egg replacer
• 2 tablespoon pure maple syrup or other natural sweeteners (optional)
• for cooking ( I used coconut or grapeseed oil)

Directions

1. In a medium size bowl, combine lemon zest, juice and milk and set aside.
2. In another medium size bowl combine buckwheat flour, starch, sorghum flour, coconut flour, baking soda, baking powder and poppy seeds.
3. Add eggs and maple syrup as well as lemon milk to the flour.
4. Stir to fully combine. 
5. Heat skillet with oil and pour desired size of pancake.

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Chocolate, Chocolate Chip Cookies (Gluten and Dairy Free)

My youngest recently had a birthday and wanted to bring something into the class to share.  I sometimes struggle with finding treats other children will enjoy and aren't filled with too much refined sugar and food colouring.  I recognize cookies are not necessarily healthy but are a treat so we decided to make a chocolate cookie and decorate with one smartie.  These were fun to make.  My girls loved them and apparently they were well received by her peers :)

Ingredients (makes approximately 16 cookies)

• 1/2 cup softened coconut oil 
• 2/3 cup coconut palm sugar
• 2 beaten eggs
• 1 tsp vanilla extract
• 1/3 cup coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon psyllium husk
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 375 F and prepare cookie sheet.
2. In a small bowl combine coconut oil, palm sugar, eggs and vanilla.  
3. In a medium bowl combine, coconut flour, cocoa, psyllium husk, baking soda, sea salt and chocolate chips.
4. Add egg mixture into the flour mixture and stir until combined.
5. Place batter in fridge (if you don't want flat cookies) for about 15 minutes.  I didn't put mine in the fridge but do be careful, they do spread.  
6. Roll batter into 1 inch balls.
7. Bake for 12-15 minutes.

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NO ONE BUT YOU CAN MAKE HEALTH HAPPEN

In this world of comparison and getting pissed off at her or him for seeming to accomplish everything, and then spewing “what’s your excuse” in our faces, it’s no wonder women and men alike are throwing up their arms in frustration and happily giving a bird salute attitude at achieving fitness goals.  

Put on the brakes here and look at what has happened.  Letting others control what is best for our health and fitness is out right wrong, and does nothing for us.  That being said, why are we allowing people or media so much control over our decision making to create a healthy, happy life when they have little to no concern or care for us?  Why so pissed about it?  What it comes down to is that no one but you can make health happen.  You know that saying that goes, “whether you do or you do not, you are right.”  Well, that is true and the choice to get healthy lies squarely on your shoulders.  There is no amount of jealousy, blaming others, or putting up defensive posture because others are doing what you are not willing, that will get you closer to your health and fitness goals. 

It does not matter how busy you are, I am, he or she is, because we all can say that we are too busy to carve out that very important exercise hour, and plan and prep healthy food time.  The “what’s your excuse” phrase does hit hard and can ruffle the feathers, especially when it comes from family and friends.  When it comes from the media, it is easier to be judgmental and hide behind our computers commenting on how cushy her or his life is and how they have the time to get it done.  I say bullshit to that and start accepting responsibility for our actions, stop comparing to others, and who gives a crap what anybody’s excuse is.  What is important are the excuses that we are making and why.  It is time to tune into self and let go of insignificant negative drama that weighs down our positive minds.  No one but you can make the choices to move past the excuses and the feelings that keep you from getting healthy. 

Darla Leal, Fit at 50

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button below to select your feed preference. I look forward to responding to your comments and appreciate your shares.

Stay Healthy!

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Happy Birthday! Chocolate Cupcakes with Chocolate Icing (Gluten, Grain and Refined Sugar Free)

My youngest is now 5!  Happy Birthday to our cuddly little bear. 

Today we celebrated with a few of her friends.  It was a busy, bug themed day.  Our youngest is is our little creature collector she is always out looking for lady bugs, frogs, snails, worms and even grubs. Thanks to Pinterest, I did get a few ideas for the theme.  Lady bugs became the idea for the cupcakes. Since we try to limit the wheat in our home as well as sugar and food colouring.  It can make birthdays a little more challenging, but I am usually up for a little "trial and error."

I revised my original cupcake recipe and am much happier with the results.  For the icing I used Chocolate Date Icing and they turned out really well.  The icing was great coverage and for the details on the strawberries.

For the Cupcakes

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa
• 1 1/4 cup palm sugar (add more if you want a sweeter cupcake)
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

For the Icing
Again, this is not my recipe my slight adaptation  from Kelly Brozyna at The Spunky Coconut.  

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

A Few Pictures of the Day

Happy Birthday!  I Love You!

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