Braiden says

"Chop those veggies up"!
We are building better habits - It wont happen automatically, so don't feel discouraged when we "slip" back into the old habits, just keep on getting back on track - fill the fridge and cuboards (and food storage [Nana did]) with the good stuff (throw out the bad) and remember to "Chop those veggies"!
Love you all ~ Tiff

Hello everyone! Just thought I'd share something Ry and I have been discussing. We read the word of wisdom this morning, and we were really fascinated at how much more stuck out to us, now that we are thinking differently towards food. In particular how it referred to meat! D & C :89

O.K I'm about to sign up for the bryce canyon half marathon! Anyone wanna join me? Love Jess

by the way Jessica posted this!

What a good idea Jess! I'll have to try that! Love, Mom

Hey family! I started soaking my own beans! I soaked 2 bags at the same time, then I cooked them and separated them into two separate gallon sized ziplock bags. I put one in the freezer, and one in the fridge, that way they don't sour and go bad and I've always got plenty on hand. It's cheaper, and has much less sodium than canned beans! I also put in cider vinegar as I'm cooking the beans to cut the gas! Good tip huh!

Curried Tofu

Hello Family!
Here's another recipe that is turning out to be a favorite amongst us!!!!
2 T. water
1 Pack firm tofu cubed
1 med. onion diced
2-3 cloves garlic minced
1/2 any color pepper (i like yellow) chopped
1/2 c. fresh mushrooms chopped
4 T. Olive oil
1 T. Brown mustard
2-3 T. Low sodium soy sauce
2 t. Curry powder
1T. mint or parsley (fresh is always best)
1t. Tarragon
1/2 t. Chili powder
1/2 t. Sea salt

Heat water, tofu and veggies in skillet. Add olive oil. Cook 8-10 minutes over med. heat. Mix mustard and miso together in a bowl and pour over mixture. Stir in spices and continue cooking until most of the liquid in skillet evaporates. Serve hot. I like to scoot everything over to the side of the skillet and toss in a couple handfulls of fresh spinach and put the lid on to let it lightly steam, then serve the curried tofu over the spinach! Yummmmy! :)

Posted by Tiffany

Chocolate Ice Cream (Vegan/ fat free/ sugar free/ flavorFUL)

This "Ice Cream" can be banana, strawberry, raspberry, etc. flavored or chocolate (or whatever else you come up with). I made chocolate last night with some toasted chopped almonds... yummy. I've made it with just bananas and flax meal on top which is also good. If you want different fruits, just add some frozen strawberries, etc. along with the bananas. The bananas give the sweetness and the consistency.

1 Frozen Banana
1/4 c. vanilla rice milk
dash (or so) vanilla extract (optional)
1 TBSP Cocoa Pwdr (non-alkalized is best)

Peel and freeze (break into small chunks) banana in a plastic bag or kitchenware. This is a good way to make sure no bananas go to waste - just freeze the ones that start to get too ripe.

Place the rice milk in the food processor/ vita-mix/ blender. Turn the machine on and drop in small slices of frozen banana, one by one. You can also try 1 cup of organic frozen strawberries and 1/2 a banana per person. Enjoy!
Joelle