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A Few Of My Favourite Things….

Posted on 19. Mar, 2010 by kris.

Howdy Everyone!

Happy Friday

I wanted to take the time to go over a few of my favourite things with you all today!  I fall in love with something and then I am hooked for a long time.

I recently found this super cute mug at an outing to Ikea! I love, love, LOVE this mug! Doesn’t it look like a Milk Shake glass?  “My milk shake brings all the boys to the yard…..” I was singing that as I wrote it  Anyways, this very trendy, pink mug is sans handle, which I thought might be a bit weird for me to get used to, but honestly it is way easier than a regular mug with a handle!

So cute!

So next on my “love” list right now is Kraut – I can’t get enough of this stuff!  Now, I am not sure if many of you out there even enjoy sauerkraut, but I was raised on this stuff being part German.  My nana would lay the delicious German spread out for us and we would all be in heaven

We have been topping our salads with this at lunch time and it adds such a wonderful kick to a bunch of greens

Kraut is not just a wonderful salad topper, it has many health benefits as well.

Sauerkraut’s benefits are two-fold. First, it’s made of cabbage, which is known to fight cancer, treat peptic ulcers and provides vitamin C, fiber, manganese, vitamin B6 and folate. However, because sauerkraut is fermented, it has added benefits over regular cabbage.

Fermenting produces good bacteria known as probiotics, which produce beneficial enzymes, aid digestion and promote healthy flora in the digestive tract. Fermentation also produces isothiocyanates, compounds that have been shown to prevent cancer growth in test tubes and animals.

Moving along….

I finally made these Tropical Muffins found on OhSheGlows.com!

Muffins are a wonderful baked good to keep frozen in the freezer for a quick grab snack on the way out of the house.  These muffins are super healthy and full of wonderful, beneficial ingredients.  I used quinoa flour in replacement of the spelt flour the recipe originally called for, I think they turned out pretty darn good   You can find the recipe here.

Lately I have also been stoking my freezer with these little guys:

These “turtles” have been on my Love list for quite some time and I seem to have 1 as I graze throughout the day……I don’t even think Ryan knows they are in the freezer, so they seem to be all mine

There you have it!  These are my new obsessions for the last few weeks.

I hope you all have a wonderful weekend!  I know Hudson is starting his off very relaxed.  He seems to move from one sun spot to another all day

Do you like Kraut?  What do you eat it with??

XXOO
Kris

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Weekend Eating

Posted on 08. Mar, 2010 by kris.

Howdy Everyone!

How was your weekend?  I can’t believe it is Sunday evening already and the weekend is all over.

Our weekend was full of beach visits, meetings, shopping and eating  When we go out on our weekend treks we always bring a whack of snacks with us to keep us fuelled and fresh. I made a total of 3 batches of these orange-cocoa cookies! I didn’t eat all of them myself, I did share and handed some out as our days went on

Today was a tad rainy and when we came home we decided it was a perfect night to make some soup….well it turned out more like stew – Hearty, Beefy, Good.  Minus the Beef of course!  Lentils were the mean protein source of this soup!

Instead of my usual bouillon cubes I went a little more high class today and used this Pacific Natural Foods brand Vegetable Broth – Amazing!

Here is the red soup:

Easy Red Soup:

2 large beets
3 carrots
1 onion
2 broccoli heads
1 large sweet potato
1 1/2 cups lentils
1 tbsp evoo
1 500 ml vegetable broth
2 cups water
sea salt and pepper to taste

Directions:

In your soup pot, heat oil over medium heat and add onion

Cook onion until tender, add chopped carrots and beets

Pour in the broth and water, add lentils, broccoli and sweet potatoes

Cover and simmer for 30 minutes, season with salt and pepper and serve!

This is such an easy and nutritious soup!

Since last week I have been drowning myself in organic pineapples from Whole Foods.  I can’t stop eating them.  On Saturday night we made a special trip to whole foods just for my pineapples….I am that crazy in love with them right now!  I don’t know about you, but my favourite treat is pineapple and chocolate so tonight after my coffee meet up with my good friend Melissa I ate some of this:

Tasty, Sweet, Chocolaty Goodness!

Take some good (It has to be GOOD pineapple) and add some delicious dark, vegan chocolate chips!  I usually melt some chocolate and drizzle it over my pineapple chunks, but I didn’t have the time for that tonight.  Just straight to the goods for me!

Tomorrow I will be sharing something I am starting with you all!

OH!  I almost forgot – Hudson got a new harness today! Isn’t it spiffy?  Thanks mom and dad, you are the best grand doggie parents ever!  I tell ya, this guy is so spoiled.  Last week my sister bought him a bag of all natural peanut butter and parsley treats, and my nana treats him to some good ol’ german sausage whenever he stops by.  He thanks you all

What is your Favourite fruit to drizzle with chocolate or pour chocolate chips over?

XXOO
Kris

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Vegan Eats: Big Pizza Pie and Crunchy Sweet Potato Fries

Posted on 15. Jan, 2010 by kris.

Happy Thursday Friends!

I am currently snuggled up drinking tea and watching The Real Housewives of OC.  I don’t know why but I am always drawn to reality shows where there is lots of money, beautiful people and no thinking that needs to be involved while watching them. 

Today was a mondo busy day for me and I barely left my little office except to try some new recipes and take the dog out

After lunch I started craving chips, and well because I don’t have chips in the house I needed something natural to fill my craving.  I decided to make some crunchy sweet potato fries.  These are to die for!  The “crunch” is from pecans that I food processed with a bit of olive oil and sea salt. 

Crunchy Sweet Potato Fries:

2 medium sweet potatoes sliced into fries
3/4 cup pecan meal (food process pecans)
2 tbsp evoo
dash of sea salt

Preheat oven to 350

1. peel and slice sweet potatoes
2. place pecans in the food processor and process into a meal
3. mix all ingredients together in a bowl and evenly coat
4. lay fries on a baking sheet (greased or use parchment paper)
5. bake for 35 – 40 minutes

Enjoy!

These taters are so sweet and crunchy I almost could eat the whole plate!  They are really good cold as well   I might have grazed a bit on them all day as I passed the fridge.

Dinner was something new again, just like last night (I still think last nights was the best!).  I put my thinking cap on and put together an easy pizza recipe. 

Gluten Free Pizza:

Crust:

2 cups buckwheat groats, cooked
4 cups water
3 tbsp evoo
spices
sea salt
pepper

1. place buckwheat in a pot and add the water, bring to a boil and cook for 15 minutes
2. place cooked buckwheat and the rest of the ingredients in a food processor.  mix well.
3. preheat oven to 300
4. spread mixture onto a baking sheet and spread it 1/4″ thick
5. add toppings of your choice and bake for 45 minutes

Toppings:

This is what I added:

onions
spinach
cauliflower
grated beets

I think this pizza would be great with some fresh pesto, vegan cheese, or even a homemade nut cheese with nutritional yeast.  I will try this next time!

I might also try this crust with another grain next time, buckwheat has a very distinct flavor. 

My early morning intentions have been working so far.  I got up said everything I am grateful for and set my intentions for the day!  What a difference it makes

Well I am off to finish my show and my tea and get back to getting some things done! I might even possibly eat some more sweet potatos!  Enjoy your evening!

What do you bake or flavor your sweet potatos with??  What is your favorite mindless reality show?

XXOO
Kris

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What if Santa is Gluten Free??

Posted on 23. Dec, 2009 by kris.

Hello Everyone!

Are you having a great Tuesday??  The count down is on – only 3 more sleeps until Santa arrives! I can remember when I was a little girl I used to count down the days on my calendar to when good ol’ Saint Nick would arrive.  In our house he comes Christmas Eve after a late dinner and this was great for me because I always had all my gifts before my friends had theirs!

The last few years at Christmas I have been Gluten Free after finding out about my allergies so I always bake a whack of treats that I can eat and are “allergy friendly” and Santa has always had a few left for him under the tree

This year Santa will be spoiled - He is getting a buffet of Gluten Free / Dairy Free treats to fuel up his strength before the next house……I hope, just hope he enjoys the Gluten Free treats a tad more than the house next door……

Some Wonderful Gluten Free, Vegan Treats to Place for Santa:

Jam Pockets:

Recipe is from ElanasPantry.com – I just changed the Jam from Raspberry to Apricot.

2 cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon water
some apricot jam

1. In a large bowl, combine almond flour and salt
2. In  a smaller bowl, combine oil, agave, vanilla and water
3. Mix wet ingredients into dry
4. Chill dough in refrigerator 1 hour
5. Roll out dough between 2 pieces of parchment paper ¼ – ½ inch thick
6. Cut dough into circles (size of your choosing)
7. Make a light indentation with your forefinger in the center of each circle
8. Drop ½ teaspoon of raspberry jam into the center of each circle
9. Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie
10. Bake at 350° for 8 minutes until cookies are golden brown around the edges
11. Serve

Almond Butter Bites:

1 cup dates (soaked in warm water)
3 tbsp raw almond butter
1 tbsp virgin coconut oil
melted chocolate

1. Soak dates in warm filtered water for about 5-10 min
2. Melt chocolate (I used chocolate chips) on a double broiler
3. Remove dates from water and add to a bowl with almond butter and coconut oil.
4. Mix with hands
5. Roll into balls and place on parchment paper
5. Drizzle melted chocolate over balls
6. Freeze or place in the fridge until hard.
7. Serve

Mint Chocolate Cookies

My fave – never get sick of you cookies!!

1/2 cup Chocolate Chips
1/4 cup Agave Nectar
1/4 tsp Sea Salt
3 tbsp Cocoa Powder
1 1/8 cup flour (oat, spelt, almond – I used 1/2 oat, 1/2 almond)
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Vanilla Extract
1/2 tsp Mint Extract
1/4 cup Oil (I used Coconut)

1. Preheat oven to 350
2. Combine Chocolate Chips, salt and Flour in a bowl; sift in the cocoa powder, baking powder and baking soda.
3. In a separate bowl combine agave nectar, extracts and oil.  Stir until mixed well.
4. Add wet ingredients to dry and mix well.
5. Spoon batter onto lined cookie sheets and Bake for 11 – 15 min (depends on oil used etc.  Mine took closer to 14 minutes)

Almond Milk:

1 cup soaked almonds
3 cups water
5 dates
1 tsp vanilla
pinch of sea salt

1. Place all in the blender and mix well.
2. Strain milk through strainer or cheese cloth.

I don’t mind my with pieces of almond in it, so I use a strainer

Store in a mason jar in the fridge for up to 4 days.

I am baking up something really special for Christmas Morning, I will let you all know how it turns out!

FUN!

Yesterday was such a wonderful day, my sister and I spent the afternoon together relaxing with a good cup of joe in the coffee bar at Urban Fair Market in Yaletown.  It was festive and wonderful!  We people watched and chatted and just listened to the hustle and bustle.

After coffee we headed back to my place and baked all of our Christmas goodies for Santa!

After Michelle left I made a quick dinner and then off to the mall Ryan and I went.  We had to pick up one last thing and we couldn’t resist this little cutie for Hudson

Yes, he’s spoiled….but he loves it and I love it!

During me writing this post – he is curled up on the arm of the couch like a cat….

What treats are you making for the holidays?

XXOO
Kris

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Sweet Chocolate Almond Butter Cups

Posted on 01. Dec, 2009 by kris.

Howdy,

Happy Tuesday morn to you all!  I am up and ready to start my beautiful sunny day – that’s right, you heard me – It is sunny in Vancouver.  Thank you mother nature, we all really needed some Vit D around here.

I loved all the great comments on Coconut oil as a moisturizer!  It works surprisinly really well when and your body is thanking you for the outside nourishment

I received a few emails on the brand of Coconut Oil I use – Currently I am using the Orphee Activa Organic Coconut Oil.  It is nice and coco nutty and it is very reasonably priced for Cold Pressed, Virgin Coconut Oil.  I actually paid $9.99 on sale!

This morning I am quite well rested and I believe I am so well rested and “perky” because last night I had the house to myself….Ryan was out a meeting for work and I was baking, blog reading and rockin’ to Christmas music with Hudson.  It was such a chill night.  Ryan asked if I wanted to go with him to his seminar, and you know when you honestly just want to stay home…and not worry about a thing?  That was my intuition telling me ”stay home and relax” so I decided to let him go on his little lonesome. 

I was cleaning the kitchen when I had a thought to make some Chocolate Almond Butter Cups.  I decided to use dates and raw almond butter as the filling and coconut oil, cocoa, and agave as the chocolate (as seen in previous post, this is my weakness).   Off I went to concoct these cups and I think these  little gems turned out wickedly!  I need to learn how to channel in recipes better, sometime I get some real great ones and this one is pretty darn good. 

Kris’ Sweet Almond Butter Cups

makes 4 – 5 cups

Chocolate:
3 tbs Cocoa (might need more depending on how dark you want the chocolate)
2 tbs Coconut Oil
1 1/2 tsp Agave Nectar (or more depending on sweet tooth level)

Filling:
2/3 cup of dates (soaked)
3 tbsp Raw Almond Butter

Mix the chocolate mixture together, and pour a little bit in 4 or 5 muffin liners

Place in the Freezer to firm

Meanwhile – mash dates and Almond butter together in a separate bowl

Remove the muffin liners from the freezer and place even amounts of filling in each one.
*Make sure to press the filling down

Add more chocolate sauce to the  top of the filling and place back in the Fridge or Freezer. 

Let set for about 15 – 20 minutes and enjoy!

I must also mention I have a Life Coachappointment today and I am sooo looking forward to it.  It has been 2 weeks since I last saw her, and I have so much to tell her!!  I am noticing such a wonderful difference and confidence in myself since working with her……ahhh I am my new BFF and I am a pretty darn good friend to myself    My list of items and areas to work on to go over with her today already printed and ready to go.  Until then I must run and get Carrots and Celery as we are flat out…..again.

What has been your best concoction in the Kitchen??  Was it a baked good? 

WOOO HOOOO!  Thank you for the recipe Submissions!  Keep them rollin’ in.  Interested in a change in winning a Starbucks Gift Pack and Holiday Gifts valued at $40?  Enter Here and email the dessert recipe to iheartwellness@gmail.com

XXOO
Kris

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Cupcakes Make Rainy Days All Better!

Posted on 17. Nov, 2009 by kris.

Happy Tuesday All!!

Monday is over and we are rowing through our week!  Vancouver is getting crazy amounts of rain and what better to do with a rainy night than to bake! 

After work, I came home and had some left overs then hit the gym for some chest, shoulders, and triceps!  I am in my second week of P90Xnow and I would like to take a moment to thank Beach Body (the creators of P90X) for getting my toned arms back!!  This program is freaking amazing and as much as I hate it I absolutely love it.  My body is getting its toned self back and I feel great.  I say this as cupcakes are  baking.  I need to learn how to fight the urge to snack after workouts, or if I do I should really be eating the proper food for post weight or cardio sessions.  During my workout I drink a lot of water to keep myself hydrated and I notice this gives me a lot of energy during a work out especially weights.  Good water is always key

Ryan and I doing our Push Ups!

It is so wonderful having a fully equipped gym in our complex, and the best part is – NO ONE is ever there!  I love blasting our own music while working out.

When I got home from the gym I did it, yes I did.  I baked these after my workout!  What was I thinking?  Thankfully they are packed full of all natural goodness and I filled me up very nicely   This lovely lady is Gluten Free, Vegan, Sugar Free, High in Fiber and full of mouth watering flavor.

Fab Find -  I normally make my own Almond Milk,  but today at Whole Foods I saw this product on sale - I purchased the Unsweetened option, of course….

What do I personally like about this almond milk, let me explain:

There is NO Added Sugars or Artificial Fillers!!  I hate when I pick up an Almond Milk or Rice Milk and it is full of vegetable oils and sugars.  Not necessary my friends!!

Ingredients:
Organic Almond Base (Filtered Water, Organic Almonds)
Organic Rice Starch
Sea Salt
Organic Vanilla
Natural Flavor
Carrageenan
Riboflavin (B2)
                                                 Vitamin A Palmitate
                                                 Vitamin D2

Of course I know my homemade Almond Breeze will always be better, this is a great back up to have in your fridge.

As promised, tomorrows post will be Part 1 of my journey to my healthy eating and how I got to where I am today.  I have been emailed many questions on the certain foods I eat and what I do when I go out, so I will answer all of these questions!

I would love to know from you workout folks, what should I be eating after a weight workout??

Until tomorrow my friends!

XXOO
Kris

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Friday Night Mexican Dinner

Posted on 07. Nov, 2009 by kris.

Good Morning Everyone!

Saturday’s Rock!  I have a meeting to go to this morning and I am really excited about it because we are meeting at Starbucks!  And you all know I hold a very special spot in my heart for Starbucks and especially Christmas Starbucks!  I heart the red cups

Yesterday was such a great day and I had the most wonderful chat with my ma’ma……it made me realize a few things – are we all living our life to the fullest?  Do we love every single day we wake up?  If you could do anything with your life what would you do, career wise?  I admire everyone out there right now actually thinking about this and those who are truly living their dream life!  I am on my way and am loving the processes that goes along with it!

Last night was a very chillaxing evening – we made dinner, rented GI Joe (not my idea) and I baked some cookies (my idea).  I think we almost ate them all!?!  Hmmm good thing the workout routine starts on Monday!  Tony please whip me back into shape!

When Ryan and I first started dating we would every Friday night go to this little hole in the wall Mexican restaurant, it was delish, cheap and fun!  We have now been eating vegan, so we tend to stay home more for our meals and last night my Friday Night Mexican craving crept back in so I decided to concoct my own vegan taco salad   It was pretty darn tasty!

Kris’ Mexican Taco Salad

“Meat”:

2 cup Mung Beans
4 cups water
2 vegan Bouillons
1/2 tsp sea salt
1 tsp (or more) Organic Mexican Seasoning or Chili Powder
You could also add garlic if you would like to the meat….I didn’t have any so I didn’t.

Rinse Mung Beans in strainer for a few minutes – Place mung beans, water and bouillon in pot, cover and bring to a boil.  Reduce heat and let simmer for 20 – 30 min.  Keep checking to make sure there is still water in the pot and the beans aren’t burning.   You might need to add water as the cooking goes along.  Once the beans are done cooking add all the spices and mix – I also added my spinach here when the beans were being seasoned.

Guac

2 ripe Avocados
1/2 Lemon
1 tsp Organic Ground Cumin
1/2 tsp Sea Salt
1/2 tsp Pepper
1 med diced Tomato (you can omit)
*Garlic if desired

Mix all the above ingredients and Mash Up!  YUM!

Make The Taco Salad! – I added chopped tomatoes, peppers and guac to make up the taco salad!

This is a super easy meal, full of protein and nutrients – Plus I have left overs for tonight! – Mmmmmmm You could always make some Fresh Salsa and add a spoonful of that on top!  Delish

After dins came the cookies!! I found this recipe from balanceisbeauty.ca – I read that Krissy made these yesterday and I knew I had all the ingredients so I whipped these bad girls up!

I did have to alter the recipe a tad and used Oat and Almond Flour instead of spelt, coconut oil instead of canola oil, and Agave instead of Maple Syrup……but they still turned out amazingly!  You can find the recipe here.

Almond flour is the best way for me to bake (almost everything) without using Wheat and I am so grateful that a friend of ours owns a bistro here in Vancouver and she can get me Organic Almonds at wholesale!  I whip all my baking up with these nuts….Hudson loves them so I always “drop” one or two on the floor for him……what can I say I am a sucker for brown eyes

How did you spend your Friday night?  Do you have a Friday Night Ritual??

1 MORE DAY for the Zazubean Chocolate Give Away!  Enter NOW!!!

XXOO Kris

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Pumpkin Tartlets

Posted on 04. Nov, 2009 by kris.

Good Morning All and Happy Humpday to you!!!

I stayed up late last night reading so many wonderful blog posts on so many wonderful blogs!  I didn’t realize how big this healthy eating community really is   I commented a lot on some blogs I just found, I was like a kid at Christmas unwrapping all the goodies in these blogs!  It was a lot of fun.

As I was blogging and reading my pumpkin tarts were “baking” in the freezer……LOL…i heart vegan Raw baking because is it super easy, nutritious and it tastes just as good as regular baking.  These tarts were just like eating mini pumpkin pies I had the perfect amount of sweetness and spice, a big pat on the back for me!  Experimenting in the kitchen is great fun for me and I usually produce some amazing eats.  Ryan would tell you my baking is better than my cooking, but sometimes I do surprise him with a tasty made up dinner

I also had to make Ryan another loaf of Almond Bread – 1 day and it had vanished…..it must have been tasty

This morning was another fierce Green Smoothie!  As you can see I use a beer mug to drink my smoothie…these are surprising only used for smoothies and never beer!  LOL.  Like the Pink Robe??  Ahhh La Senza I can’t live without your robes

Raw Vegan Pumpkin Tartlets   These do not look nearly as cute as the tarts found on fitnessista.com today, but they are super tasty!!  My sister Michelle made a similar pie to this, but she baked hers and used regular Pumpkin Pie filling.  On a side note if you want to read an Amazing Shoe Blogeveryone should checkout Michelle’s Blog - SoleInTheCity.ca - shout outs to the sista! 

Here is the recipe for Kris’ Vegan Tartlets:

Crust:

1 cup Almond Flour
1/2 cup Date Paste (*see my below explanation)

Filling:

1/2 can Organic Pumpkin
1/4 cup Agave Nectar
1 tsp Vanilla
1 tbs Pumpkin Pie Spice (I used a bit more because that’s how I roll…spicy!)

Directions:

-Place dates into a bowl and pour enough warm water to cover them.  Let them sit for a few minutes.
-Place the Almond Flour into your mixing Bowl.
-In a separate bowl mix the pumpkin, agave, vanilla, and spices together.
-Get your muffin tin out and place 6 muffin liners in.
-Pour half of the water out of the dates and add the dates with some of the soaking water to the Food Processor, blend until smooth.
-Mix the Almond Flour and the Date Paste together.  Place some crust mixture into the 6 muffin tins.  Mold into a tart   crust.  Place even amounts of the filling into each crust.
-Cover with tin foil and place in the freezer for 1 hour.
This recipe makes 6 tarts.

I hope you all enjoy this yummy healthy treat!

Hit me back with some of your favorite tart recipes, raw or baked!  Do you all enjoy raw treats??

Follow me on twitter and on the i heart wellness Facebook page!  Keep in touch Dolls

XXOO
Kris

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Breakin’ Vegan Bread

Posted on 02. Nov, 2009 by kris.

Happy Monday All! 

Surprisingly I am not grumbling it is Monday and I actually feel really rested.  Must have been the time change - it rejuvenated me…..or the fact that my weakness took over and I had coffee all weekend   Only 1 a day though so it wasn’t too bad just enough to get me going.  This weekend flew right by I feel like and last night at 10 pm I sat down and was already ready to go to bed. 

I hope everyone enjoyed the Vegan Pumpkin Scone“monsters” that I posted the other day.  They were a huge hit in with the fam and the BF   Halloween night was very low-key and we just had dinner with the family and handed out candy to the kiddies.  My sister Michelle and I did decide to go through the Halloween costume trunk my mom has and pulled out a couple 80’s outfits that Mom used to wear – Think green aerobics ”bathing suit” style, french cut spandex ;)  I also found this amazingly cute belt in the costume trunk!  So I took it and am rocking it – In PUBLIC! 

Tell me this 80’s belt isn’t cute?  It has a leather buckle and roap belt – super cute (I think at least)

I caved and purchased expensive tea.  Normally I stick to teas on sale or the good ol’ celestial seasonings tea, but I felt I needed to buy this one.   I am sipping on this Amazing Pumpkin Tea right now – can you tell I heart pumpkin spice a lot???  I am having a mighty fine tea party on my own right now

After dins last night (nothing special so I wont waste precious post space with it) I made this yummy Almond Bread.  Gluten Free, Vegan, Low Carb, High Protein Bread Baby!  This bread tastes really extra yummy toasted with almond butter on it and maybe a smear of raspberry jam.   I modified and vegafied the simple bread found on ElanasPantry.com

Gluten Free, Vegan Bread:

2 1/2 cups Almond Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tablespoon Agave
1 tsp Apple Cider Vinegar
3 “eggs” – Flax Eggs – 3 tablespoons Flax Meal, 9 tablespoons warm water
2 tablespoons EVOO (you might need more if the batter is pretty dry)

Preheat the oven to 350
Mix up the Flax Eggs in a bowl and set aside
Make your Almond Flour (or use pre-made Almond Flour)
Mix the dry ingredients together
Mix the Agave, EVOO, ACV and the Flax Egg into the Dry Mix. 
Mix by hand well – the dough is not to be runny.
Place the dough into a 6 x 3 loaf pan and bake for 20 -25 minutes. 

I hope you all enjoy this bread as much as I do!  Ryan and I ate fresh baked bread and Almond butter while watching the newest Ice Age movie.  Have you seen it?  I fell asleep…….

So back to the costume trunk – Have any of you found cute things that could be in style now in your old costume trunk?  Fill me in!

XX00
Kris

ps.  follow me on twitter! 

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