Healing by Living

Baked Biscuits  Gluten-Free Almond Cranberry Breakfast Biscuit by  Tanya Grenoble  January-26-2018 Ingredients 2 c. blanched almond flour 1/4 c shredded unsweetened coconut 3 Tbs. coconut flour 3 Tbs. chia seed 1/2 tsp. iodized sea salt 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 2 large eggs 1/3 c. coconut oil 1/4 c. raw honey 1 orange orange zest 1 tsp. vanilla extract 1/2 c. dried cranberries naturally sweetened or unsweetened 1/2 c. chopped almonds Instructions 1. Preheat oven to 325o F.  2. In large bowl (or Kitchen Aid Mixer) mix together the first 7 ingredients. 3. Next add eggs, oil, maple syrup, honey, orange zest, and vanilla. Mix well 4. Fold in cranberries and almonds 5. Line muffin pan with cupcake papers. Drop by ¼ cup onto all 12 cups.  6. Bake for 25 minutes or until golden brown and centers are no longer doughy Details Prep time:  15 mins  Cook time:  25 mins  Total time:  40 mins  Yield: 12 muffins

Finished mushrooms ready to go into the oven.          Stuffed Portobello Mushroom Caps by Tanya Grenoble January-19-2018 Ingredients 1/2 lb. ground Italian sausage 1/4 c. diced red bell pepper 1/4 c. diced orange bell pepper 1/4 c. diced yellow bell pepper 1/3 c. diced red onion 4 cloves diced fresh garlic 2 Tbs. olive oil 2 cut into slices romano tomato 1 c. mozzarella cheese shredded 12 leaves fresh basil 2 caps portobello mushrooms 1/2 jar spaghetti sauce 3 c. cooked brown rice Instructions 1. Preheat oven to 350oF. 2. Remove the stems from the mushrooms and clean the caps. Dice the stems to add later. 3. In a frying pan brown the ground sausage. 4. Over medium heat add olive oil, bell peppers, mushroom stems, onion, and garlic. Cook until peppers and onion soften. 5. Spray a 8x8 glass baking pan with olive oil and place mushroom caps into pan. 6. Lay tomato sliced around the cap to cover, t

For years, I would wake up each morning looking forward to my extra-large cup of coffee to start my day.    I have always had the mindset that I “could not” start my morning without coffee.   Mornings have always been a struggle for me and in recent years they have become even more difficult because of my health issues.   I always just used the excuse “I’m not a morning person.”   Then one day I was reading an article about the effects of water on our bodies and how important water is for our daily functions.   Being a food and nutrition teacher, I knew we needed water to function and I thought I was getting enough, but wasn’t tracking my water consumption.