Healthful Mind Body and Soul

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The Greatest Gift

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Happy Easter!!!

While out walking yesterday I looked up at the beautiful sky and started to reflect on the true meaning of this Easter holiday.


God loved us so, that he sent his only son to die on the cross for our sins, that’s a mind-blowing awesome love.  When I think of all the gifts he has given me, the greatest is the gift of Grace.  With all that I am in my life, the good, the bad and not so perfect, he will always love me and accept me as I am.  So I give him thanks and praise for it all, the good, the bad and not so perfect.  His love is wonderful and his Grace is sufficient.  God is truly good all of the time even when we can’t see the good.

Enjoy your day and give thanks for God’s Love and Amazing Grace!

What I Ate Wednesday #7




Happy WIAW and thanks to Jenn for hosting this awesome party each week!!  So far my week has been splendid, my eats on Monday were not loaded with greens, but they sure were good.  Monday started with a Mango protein smoothie, I used hemp seeds for the protein.  Hemp is one of the best sources of easily digestible plant protein and an excellent source of omega fatty acids.   I purchased mangos over the weekend, which just happens to be my second favorite fruit, blackberries are number one, I used one in my morning smoothie.  During mango season I eat them almost everyday, was so glad to see them again, like seeing a long-lost friend.


Lunch as leftover Confetti Pasta Salad, the recipe is from the one and only Jenn at Peas and Crayons, our WIAW host. Just look at all those beautiful colors of the rainbow!  I added kalamata olives, TJ’s mini heirloom tomatoes and nutritional yeast in place of the cheese. This salad Rocks The House, give it a try!

Mixed Veggie


When I got home Monday night I wanted a quick put together meal.  I chopped sweet potatoes and brussel sprouts and sautéed using garlic infused olive oil,  sea salt, cracked black pepper, and allspice. Poured heated TJ’s Sweet Potato Bisque over the veggies and topped it off with vegan cheese. I had originally planned to roast the veggies, but I was hungry and didn’t want to wait that long.  This was my first time putting these foods together and I will definitely do it again, it was so so so good!!!   Late in the afternoon I had a bowl of blackberries with yogurt. (not pictured).


Later, still hungry I made myself a small bowl of cereal using the almond milk I made Sunday. It was the perfect ending to the day.


 Hope you’re having a fabulous Wednesday!

Questions of the Day.

How’s your week going so far?

Aren’t you glad Easter is near?

MIMM and Making Milk

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It’s another Marvelous Monday!  I hope everyone enjoyed their weekend. I spent most of mine in the company of a tech guy trying to fix my wi-fi Saturday and on the phone with a tech guy Sunday because the problem wasn’t fixed, like we thought.  So another appointment is scheduled for next weekend, because of a little thing called work week.  Third times a charm I’ve heard, because this will be the third time I have a tech come to fix the same problem. Technology, you got love it.  In spite of all my wi-fi wows I still had a Marvelous weekend. I had time to make fresh almond milk, and Almond Nut Bars from the leftover pulp.  What better way to spend the waiting time.


When making your own nut milk you can use any nut or seed of your choice, you can even use oats or quinoa. When I make nut milks I use raw nuts and seed, they have a higher nutritional value. Since they are raw they need to be soaked to break down the enzyme inhibitors, this starts the germinating of the nut or seed and also make it easier to digest.  I soaked my almonds overnight.  Here is what you will need.

Raw Almond Milk

1 cups raw almonds

3 cups filtered water

                                   2 to 4 pitted Medjool dates (optional, used as a sweetener)

pinch of sea salt

1/2 teaspoon vanilla (optional)

1.Place the almonds in a bowl , cover with filtered water, soak overnight or if you don’t have the time you can soak 2 to 3 hours before use.

2. Rinse and drain, place almonds back in bowl and pour boiling water to cover almonds, allow to soak for a minute or two. I do this to kill any bacteria that may be on the surface of the nut, but not cooking the nut.

3. Place almonds in the blender along with the dates and filtered water. The standard is a 3 to 1 ratio for making nut milks. (3 cups of water to 1 cup of nuts.)  I used slightly less water because I wanted a creamier milk.

4. Blend on the highest speed until smooth.

5. Place the nut milk bag in a large bowl, pour milk into bag and squeeze to release the milk.

6. When you have squeezed all you can, remove pulp and rinse bag. The pulp can be used later in other recipes or dried and processed into flour.

7. Pour milk thru milk bag once more. This step is optional, I do this because it make a smoother milk.

8. Add the salt and vanilla, stir and pour milk into a glass jar for storage up to a week in the fridge. Mixture will separate so shake well before each use.

What’s really Marvelous is this milk over Kashi Autumn Wheat cereal. Yum Yum!



I made these with the leftover pulp.


To the leftover pulp I added

1 cup pitted Madjool dates

1 cup dried cranberries

1 and a half cup dried coconut flakes

1 cup sliced almonds

1/2 cup chia seeds

Process everything in a food processor. If the mixture is too dry you can add water to help it come together. You want it slightly crumbly, but stays together when pressed together. Shape into pan cut and enjoy!

Don’t forget to make your Monday Marvelous and check out the other Marvelousiness at Healthy Diva Life.

Thank you Katie for the weekly party.

WIAW #7 and A Very Busy Day



WOW Monday was one of those I can’t wait for this day to be over days.  I overslept, so when I got up it was non stop, shower, dress, breakfast and out the door. I usually get up with enough time to read my Kindle Bible, do a workout, look at GMA while eating or read blogs. ( I hate being rushed). Breakfast was a wrap filled with sunflower seed butter, sliced bananas, sliced almonds, shredded coconut, dried cranberries and chia seeds and a cup of coffee.  So delicious.

QuickThrowTogetherBreakfast copy

When I arrived at work there were more challenges. One of my teachers was scheduled off and another called off, but the team pulled together and things worked out. However that made my normal multitasking day a super, super duper multitasking day.  I was so busy I almost forgot to stop and eat, in fact I didn’t really have what some would consider a normal lunch. I snacked my way thru the day , early afternoon I had four mandarin oranges I had at my desk and the most delicious Health Warrior Chia bar. And of course lots of water throughout the day.

HealthWarrior copy

In the late afternoon I had crackers and lemon hummus from my office frig.


When the center closed at 6:30 that evening I stayed to get caught up on some work. Because it was the first Monday after spring break I had loads more computer work that needed to be done.  You know that saying, “A Women’s Work is Never Done”, it’s true. After leaving the center I had to stop off at three stores on my way home.  I arrived home just a little after 8:00 with no idea of what to have for dinner. I decided on a salad and avocado panni. I spread roasted pine nut hummus on a tortilla, sprinkled on cheese, layered the avocado and grilled using my George Foreman grill. Even with all the business of my day I think I managed to eat fairly healthy foods on Monday.

WIAW#7Dinner copy

It felt so good to finally turn the dial to off for the day, needless to say I had a great nights sleep and Tuesday was a super multitasking day instead of a super, super duper multitasking day.

I hope everyone is having a Wonderful What I Ate Wednesday.

Don’t forget to stop by Peas and Crayons to see all the good eats.

Thanks Jenn for hosting.

Questions of the day.

Today there are two.

When you are crazy busy, do you take the time to prepare quick healthy meals or eat fast food?

What kind of job do you have, slow and quite or fast paced and energy packed.

MIMM #2 and Headache Free



Welcome to another Monday!  I hope you all had fun this weekend, Saturday I lounged a bit and I started to pull clothes from my closet to donate, but I became so overwhelmed I decided to go for my long run.


  I had planned to do a loop, run out 4 miles turn around and come back to make 8, but as I was approaching the 2 mile mark I was starting to feel tired, weak and my head was beginning to hurt.  It ended up being a 4 mile run instead.  I prepared a fruit bowl of non-fat greek yogurt and blackberries when I got home and after a shower I had a great big salad, and my energy level was coming back, but I still had a huge headache.  I was determined not to take any meds for my headache, because earlier in the week I took them and ended up with a killer stomach ache.  Finally after drinking lots of water and eating a sunflower seed butter and banana sandwich, my headache went away. THAT WAS MARVELOUS.  When I was training with Tean-In-Training the coaches used to always say “stick to what works for your long runs “, but Saturday I had Eggo pancakes instead of my old trusty oatmeal.  I know every run won’t be a good run, but I think I have learned my lesson to fuel my body adequately before my runs.

Sunday was a much better day, every third Sunday my daughter and I volunteer in our church nursery caring for infants  and toddlers.  After returning home, and doing an interval workout, I  made coffee smoothie with leftover coffee, chocolate flavored protein powder, frozen banana and chia seeds.


Marvelous was my Sunday lunch of roasted potatoes topped with salsa, cheese and greens, SOOOOO tasty.

Sunday Lunch

Marvelous was Sunday dinner my daughter begged me to make because she loves the cute little noodles.

Pasta Bowl

Be MARVELOUS in your Monday!

A big thank you to Katie @Healthy Diva Life for hosting MIMM.

Question of the Day.

For all the athletes, what do you use to fuel your body before and after workouts?




It’s Go Green month and I am lovin my green veggies, but hey, I always love my green veggies, I’m a vegetarian who thinks green is supreme!   When I first opened my eyes I was surprised at what time it was, thanks to daylight  saving time it was still dark at 7:00am., but it felt good knowing I could go back to sleep.  It’s spring break and I took Monday, Tuesday and Wednesday off, so when I finally got up at 9:00am (I never sleep that late), I fixed myself a thick and creamy green smoothie.  Did my body good!


I had some errands to run and it took a little longer than expected.  When I returned home I was hungry and had a cravin for some Kale Chickpea salad, doesn’t it look good, I love the colors.  I sprinkled with hemp seeds just before eating.


The day seemed to go by so fast, I guess that’s what happens when you sleep until 9:00am.  For dinner I made stuffed avocados, a variation of a recipe I found on Pinterest. This was my first time preparing this and I liked it, I liked it a lot!  Even my seventeen year-old liked it, I was surprised, because she’s such a picky eater.


I didn’t do a lot of snacking during the day, but later in the evening, while doing some blog work, I found myself snacking on Somersaults.  I was only going to eat a few, but I just couldn’t stop eating them.


Monday ended up being a Green Monday, all of my big meals were loaded with green. That’s a good thing, the greener the better!

Thank yon Jenn for hosting this awesome food sharing party.

Don’t forget to visit Peas and Crayons to see more good eats.

Question of the Day!

Have you tried any new recipes lately?