[Memorial Day Weekend 2010- Toledo Bend Lake, Texas]Yesterday, I must say, I had such a BLAST at crossfit! We did a workout that incorporated 3 rounds of 10 forward rolls, pull ups, ring dips, 3 20 yard handstand walks, and 20 one-legged squats. When I saw what it was I got super excited to get to go "play" gymnastics!! Sometimes you just gotta walk on your hands and roll on the floor! :) After leaving my playground, I mean crossfit, Rylee and I went over to my friend, Ashlee's for a little dinner party get-together with some friends. After our amazing [made from scratch] Bolognese dinner we sat around and played Mad Gab and Scattergories. So much fun! As we were just hanging out and chatting it up a friend and I got onto the topic of home remedies for colds, etc. and how we both hate taking medicine for anything and that's when the topic of garlic came up and how great it is in fighting off colds, etc. I know a lot of people are afraid to eat it because of the whole "breath" situation, but maybe after you read the next paragraph you might soften your heart a little toward the amazing super food.
Let's see, so far today I have had 2 handfuls of almonds, 2 oranges, coconut water, 3 bottles of water, and scrambled egg whites mixed with onion, garlic, and avocado. It is seriously amazing how good garlic and onion are for us...and coconut water, too! Just make sure you brush your teeth or freshen your breath after eating them, of course. First, garlic alone has long been considered a "wonder drug". It is an antioxidant, anti-inflammatory, anti-fungal, a powerful antibiotic, and inhibits the oxidation of fatty acids. Likewise, onions contain antimicrobial properties and they are super effective against many types of harmful bacteria including Bacillus subtilis, Salmonella, and E. coli. Both onions and garlic can help lower blood lipids, high blood pressure, and cholesterol. Onions are also a rich source of flavonoids, which are substances known to protect against cardiovascular disease. Coconut water also contains a high dose of antibacterial properties which helps to fight infection and disease. It is also identical to human blood plasma and has been used in emergency blood transfusions as an alternative. Coconuts came in very handy during WWII when they actually siphoned out coconut water directly from the coconut to perform blood transfusions! Food really does amaze me by what it can do for us, healthfully speaking, and I have only shared just a tiny bit of what garlic, onions, and coconut water can do for us! Can you believe there's more?!
Are you in the Christmas spirit and want to bake and decorate cookies with your family, but would like a healthier alternative without sacrificing on the tastiness? Here is a great gluten free/wheat free sugar cookie recipe... Enjoy! Ingredients:
•1 1/2 cups superfine brown rice flour
•2/3 cup arrowroot starch or cornstarch
•1/3 cup tapioca starch
•1 1/2 cups confectioner's sugar
•1/2 teaspoon guar gum
•1 teaspoon baking soda
•1 teaspoon cream of tartar
•1 cup cold, cubed butter (2 sticks)
•1 egg
•1/2 teaspoon vanilla extract
•Gluten Free Cookie Sprinkle Decorations (optional)
Preheat oven to 350° F
Line 2 large baking sheets with parchment paper, silicone baking pads or lighty butter.
1.Combine all dry ingredients in a mixing bowl and use a large whisk to thorougly blend.
2.For a finer flour, sift the dry ingredients.
3.Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
4.Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
5.Add the egg and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
6.If the mixture is too dry to form a ball, add 1 tablesoon milk and pulse about 5 times.
7.Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball.
8.Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
9.Wrap the sheet of waxed paper around the cookie dough "log" and refrigerate the dough for at least 1 hour or freeze the dough to use later.
10.When you are ready to bake the cookies, remove from refrigerator or freezer.
11.Roll out dough and use cookie cutters.
12..Bake in preheated oven for 12-15 minutes, or until light golden brown around the edges.
Yield- 48 cookies
•1 1/2 cups superfine brown rice flour
•2/3 cup arrowroot starch or cornstarch
•1/3 cup tapioca starch
•1 1/2 cups confectioner's sugar
•1/2 teaspoon guar gum
•1 teaspoon baking soda
•1 teaspoon cream of tartar
•1 cup cold, cubed butter (2 sticks)
•1 egg
•1/2 teaspoon vanilla extract
•Gluten Free Cookie Sprinkle Decorations (optional)
Preheat oven to 350° F
Line 2 large baking sheets with parchment paper, silicone baking pads or lighty butter.
1.Combine all dry ingredients in a mixing bowl and use a large whisk to thorougly blend.
2.For a finer flour, sift the dry ingredients.
3.Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
4.Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
5.Add the egg and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
6.If the mixture is too dry to form a ball, add 1 tablesoon milk and pulse about 5 times.
7.Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball.
8.Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
9.Wrap the sheet of waxed paper around the cookie dough "log" and refrigerate the dough for at least 1 hour or freeze the dough to use later.
10.When you are ready to bake the cookies, remove from refrigerator or freezer.
11.Roll out dough and use cookie cutters.
12..Bake in preheated oven for 12-15 minutes, or until light golden brown around the edges.
Yield- 48 cookies
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