Thursday, June 27, 2013
Hello friends and followers. My new website is finally live and I'm looking forward to sharing new recipes with you. It has been months of work to get this going and it is still not finished but I wanted to release it so people can find me and I can start sharing my work with you. There will be loads of paleo recipes and some not so paleo recipes.
Please go over and check out the new site. Thanks for your continued support!!
Friday, April 12, 2013
You are invited to attend Stacey Deering's Healthy Skin Workshop!
Join Stacey Deering, Holistic Nutritionist, in her kitchen as she prepares and shares easy to make meals and snacks that boost your skin's vitality and health. You will discover how to use whole foods as a way of maintaining a healthy and youthful appearance. Plus Gayle Kloster of Arbonne International will be giving a presentation on skin care.
Each person in attendance will receive a complimentary gift bag filled with natural skin care product samples from Arbonne, Stacey's delicious recipes and money saving coupons from Planet Organic.
One Night Only
Tuesday, April 30, 2013
7:00 PM to 9:00 PM
Stacey Deering's Kitchen
107 Tusslewood View NW
Calgary, AB T3L 2Y4
Refreshments will be served
Stacey Deering's Healthy Skin Workshop is all about...
- How whole foods can help you maintain a healthy and youthful appearance
- Vitamins, minerals and antioxidants, an easy way to healthy glowing skin
- Fun & tasty food demonstrations on easy to make meals and snacks that boost your skin's health
- Looking great and feeling fantastic on the inside and out
- What nutrient dense foods are vital to skin health
- How diet can eliminate acne, rosacea, dermatitis and psoriasis
I look forward to seeing you on Tuesday, April 30th!
Executive Area Manager
Arbonne International creates personal skincare and wellness products that are crafted with premium botanical ingredients and innovative scientific discovery. Delivering on the Company's commitment to pure, safe and beneficial products, Arbonne's personal care and nutrition formulas are vegan certified and adhere to a strict Purity and Safety Ingredient Policy.
Friday, April 5, 2013
Does it seem like I post a lot of cookie recipes? Yes it does, I know. I get asked for cookie recipes a lot. This is the basic recipe but feel free to play around with it. Take out the raisins and add in chocolate chips after blending if you like. Reduce the oats by 1/4 cup and add more protein powder too.
I have also used xylitol to make these cookies with great success. Xylitol is a low glycemic sweetener.
Oatmeal Protein Cookie
makes approximately 16 cookies
2 cups whole oats
1/4 cup vanilla protein powder
1/3 cup coconut sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
1/3 cup warmend coconut oil
1/2 cup raisins (organic if possible)
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Combine all the ingredients in a food processor fitted with an S glade until oats start to break down and the dough starts to come together. Scoop onto the lined baking sheet and bake for 10 minutes or until lightly browned. Remove from the oven and transfer the cookies to a wire rack to cool.
- Use gluten free oats if sensitive to gluten
- Coconut sugar is low glycemic
- Grapes are sprayed with pesticides and herbicides so buy organic when possible. They taste better as well.
- Coconut oil increases metabolism and is a healthy saturated fat. Buy unrefined coconut oil.
- I use a raw, vegan, sprouted rice protein powder from Sunwarrior but other protein powders will work.
One more thing before I'm off, I have received several emails but when I go to reply to them, the email address is incorrect. If you send me email through my contact page and have not received an email back from me that is why.
Sunday, March 17, 2013
Those eyelashes, those eyes, he's growing too fast. Where does time go? Aidan was in semi finals this weekend but sadly their team lost yesterday so they are out. Aidan wanted to share this smoothie with you. It's his Lucky Leprechaun Smoothie, full of spinach, mint leaves and some healthy fats from avocado.
The first time I made this smoothie he had no idea there was spinach in it and the trick to getting your kids to eat healthy food, especially greens, is find flavours they like. He happens to like mint and chocolate together. Ava likes berries so her smoothies are generally berry based, sneaking in greens. The more alkaline you can make the smoothies with greens and plant based foods the better for their body. Sugar, dairy and animal protein are acidic and most kids get a lot of these things in their diet.
Lucky Leprechaun Smoothie
1 handful of spinach leaves
1 cup almond milk (or milk of choice)
1/2 frozen banana
2 tbsp mint leaves
a few drops of peppermint stevia (honey also works great)
a small handful of chocolate chips
1 tbsp vanilla protein powder (optional)
Blend spinach, milk, banana, avocado, mint leaves and sweetener in a high speed blender until smooth. Add in the chocolate chips and blend for a few seconds. Serve to little leprechauns.
Happy St. Patricks Day everyone. Stay warm and enjoy your green beer!
Saturday, March 16, 2013
When it rains it pours. I have been recovering from a back injury this past week and it seems since January I have had a stream of bad luck. I have injured my back at least six times now, each time getting worse than the time before. This time it was the worst pain I have ever been in, no question. A few trips to the hospital, an MRI, Percocet, T3's and Valium, I have been informed I have come close to a disc rupture. Apparently I am at a prime age risk for a disc injury along with my lifestyle choices and previous injuries, my disc was a ticking time bomb.
Alright, ok, so, no lifting? No problem, I can live without heavy dead lifts for a while. Oh and no running for a year?!?! Brutal. My mind starting literally doing a checklist of "safe" activities. Snowboarding? Yoga? Cycling? Row? Skip? Well obviously no skipping. Breathe just breathe...where is that Valium?
On the bright side, I am alive and I feel like the universe has been trying to tell me something for the past 8 months since my back injury decided to present itself loud and clear on a flight to Vancouver. This time I have been forced to listen and slow down. Luckily I know some very intelligent people in my industry that have told me I will be walking for my rehabilitation and for the next year. Time to do some self work, walk the dog, spend less time in the gym, more time doing other things. I never did get my holistic mind wrapped around taking pharmaceuticals when Advil is a push for me. I'm more of a "push through it" kinda girl and busied myself doing other things. Like coming up with some new recipes!
Lucky for me, I have the best children that have been helping out. Aidan is my man in the house and Ava likes to mother me. They helped bake these muffins and we came up with a few new recipes this week. Aidan has gained some confidence with flipping pancakes and making his own smoothies, granted there has been a smoothie or two with the addition of chocolate chips, but he is sure to compensate with spinach so whatever, I'm not complaining.
Here is their recipe for a super nutritious gluten free banana oat muffin. Feel free to add chocolate chips to yours if you like. Ava is not a fan of chocolate chips in her muffins so we left them out. I guess she prefers chocolate separate from everything else?
Gluten Free Banana Oat Mini Muffins
2 ripe bananas, mashed
1/4 cup pure maple syrup
1 tbsp ground flaxseed
1 tbsp chia seeds
4 tbsp water
1/3 cup coconut oil or melted butter
6 tbsp plain unsweetened yogurt
1/2 cup brown rice flour
1 cup oat flour
1/4 cup whole oats
3/4 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1 tsp vanilla
Oat Crumble Topping:
1/2 cup whole oats
1/2 tsp cinnamon
1 tbsp maple syrup
1 tsp ground flax
pinch of sea salt
1 tbsp coconut oil or butter, melted
Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners or grease with coconut oil.
In a small bowl combine 1 tablespoon of ground flaxseed and 1 tablespoon of chia along with 4 tablespoons of water and let sit while mixing together the other ingredients or until it forms a gel. Make the topping by combining all the ingredients together in a small bowl.
Combine the banana, maple syrup, coconut oil, vanilla, yogurt and chia gel in a bowl. Add in the brown rice flour, oat flour, oats, cinnamon and sea salt. Stir until combined then scoop the dough into the paper liners until full. I use a very small ice cream scoop. Top each muffin with oat crumble and bake for 12 - 14 minutes. Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.
*Look for gluten free oats if you are concerned about gluten. Oats themselves do not contain gluten however they are sometimes processed in the factory along with other gluten containing grains.
Tuesday, March 12, 2013
The inspiration for this recipe came from my friend Lynn at a weekend advanced holistic nutrition class. Lynn is a busy lady and I haven't received it yet but I had the opportunity to play around in the kitchen a few days ago so I developed.....ta da....the Energy Orb. Brutal name I know, the A team wanted to name them fudge balls. I think I saw Aidan snicker, but really, I cannot use the word "balls" in a recipe title.
These tasty treats are packed with antioxidants, healthy fats, fiber, protein and complex carbohydrates. Energy orbs make a great snack for a day on the hill, after a workout or hockey practice, late night snack craving. Reaching for that 4:00 pm coffee? Replace it with an energy orb. Get the idea?
Packed full of nutrition, I promise these are so delicious. I know that I drill this into my clients all the time but, for those of you who do not know, chia is a tiny black seed loaded with omega 3, omega 6, antioxidants, calcium, magnesium, vitamin C, iron and fiber. Protein from the chia, seeds and nut butter will help keep you satiated, build and repair muscle and balance blood sugar. Raw cocoa powder is also loaded with antioxidants however regular cocoa powder is not so go for the raw. This nutrient packed snack is amazing for you skin.
If you want to keep these nut free replace the nut butter with tahini or sunflower seed butter. I used a base of sunflower seeds and sesame seeds and added whatever other seeds I had on hand. Pumpkin seeds would work or ground flax. Really these are very versatile. I rolled half in toasted coconut and half in raw cocoa powder, other raw nuts or seeds would be equally as delicious. For the dried fruit I went with Thompson raisins and soaked goji berries however, dried blueberries, cranberries, dates, mango and apricots would be great. The possibilites are endless.
I will be hosting a SKIN HEALTH cooking class and information night April 30th. If you are want the secrets to healthy, glowing, blemish free skin, please send an email to email@example.com. We will be sampling these along with other foods to help keep your skin looking young and healthy. There will also be skin care samples from an amazing natural skin care line I use. Perhaps even some antioxidant wine??
1 cup sunflower seeds
1/2 cup sesame
1/4 cup chia seeds
1/4 cup hemp seeds
1 cup whole oats (gluten free if needed)
1 tsp vanilla powder or vanilla extract
1/4 tsp sea salt
1/2 cup raw cocoa powder (cacao)
1 tsp cinnamon
1/2 cup goji berries, soaked and drained
1/2 cup organic raisins
1 cup almond butter
1/4 cup warmed coconut oil
1/2 cup raw honey
1 cup toasted coconut, for rolling
raw cocoa powder, for rolling
Soak the dried goji berries in warm water while measuring out the other ingredients. If your raisins are really dry, soak them as well and drain.
In a dry non stick skillet, toast the sesame seeds and sunflower seeds over low heat just until they start to release their oils and they are warm to touch. DO NOT burn. This should only take a few minutes. Add the seeds to the remainder of the ingredients.
Combine all the ingredients in a kitchen aid mixer or in a bowl and mix together really well. Shape into small balls and roll in nuts, seeds or cocoa powder. Place in the fridge or freezer to firm up and store in a sealed container in the fridge until ready to eat. This makes approximately 24 small bites. I store the remainder in the freezer and pop them out and into lunches when needed.
Thursday, February 28, 2013
I came up with this cookie after refining my chocolate chip cookie recipe. I wanted something closer to a gluten containing cookie, chewy, chocolatey and slightly sweet. The problem is when I use honey, I still find it too sweet but also the cookies are too soft. I used coconut sugar and palm nectar for this cookie and the end result was spot on delicious and exactly what I was looking for. I handed out samples today to clients, kids and family. It was thumbs up all around.
This cookie is a perfect example of how I program foods for my clients and myself. Yes it is a cookie yet healthier than most! When making recipes for cookies, I try to adhere to the same principle of health choices; no refined sugar, no dairy, and healthy fats. The almond flour and chia give this cookie a protein boost and also contain healthy fats that are good for the body. This recipe is also in favor of time management, taking approximately ten minutes to prep.
Now, lets talk money and where you can save. I have been using coconut sugar in baking for some time and Costco has now started selling it. Coconut nectar again is low glycemic and doesn't give me the sugar jitters like honey does. Again, a little hard on the wallet, so raw honey or pure maple syrup can be substituted.
My new webpage will be up and running by the end of March and I started a Facebook page today. Please go on to my page and "like" it. I will be posting health tips, recipes and tidbits for a healthy lifestyle. For those of you who supported me today to "Like" my page, thank you, thank you.
Chocolate Chip Chia Cookie
Makes roughly 25 cookies
3 cups almond flour
2 tbsp chia seeds
1 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1/2 cup coconut oil (warmed)
1/4 cup coconut sugar
1/4 cup coconut nectar (honey or maple syrup will work well too)
2 eggs, whisked
1 1/2 cups chocolate chips or cacao nibs
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl combine the almond flour, chia, baking soda and sea salt. In a separate bowl combine the warmed coconut oil, coconut sugar, nectar, vanilla and eggs. Pour the wet ingredients into the almond flour mixture and stir to combine. Mix in the chocolate chips.
Scoop the dough onto a parchment lined baking sheet with a small ice cream scoop. Bake for 10 minutes, remove and let cool for a few minutes before placing on a wire rack to cool completely.
Wednesday, February 27, 2013
There is no introduction necessary for these guys. Feast your eyes on the grain free, dairy free, chocolate chip cookie. These have to be the easiest cookie on the planet to make and no refined sugar either. Aidan and Ava prefer this cookie to any other sugar laden, gluten and dairy cookie out there. Minimal ingredients make them fast to prepare so you can have cookies in no time.
I have been making these cookies for years and I have had a few comments regarding the ratios of almond flour on the recipe I previously posted so I though a repost was in order. If you do not pack the almond flour down use 3 1/4 cups or 3 cups packed down.
I buy my almond flour in bulk from this website. It is significantly cheaper than buying it in stores. I split a case with clients or freeze the almond flour until I need it. JK Gourmet flour is really nice to bake with and the end result is very similar to regular flour in my opinion. I use these chocolate chips because they do not contain gluten, dairy or soy. However if you are not worried about those things, any chocolate chip will suffice.
If you have an allergy to honey, maple syrup can be substituted with equal results.
Grain Free Chocolate Chip Cookie
3 1/4 cups almond flour
1/2 cup coconut oil, melted
1/2 cup raw honey
1 tsp baking soda
1 tsp vanilla
1 tsp sea salt
1 1/2 cups of chocolate chips
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Combine almond flour, baking soda and sea salt together in a medium bowl. In another bowl combine the eggs, coconut oil, vanilla and honey. Stir the wet ingredients into the almond flour and add in the chocolate chips. Mix until combined.
Scoop the cookie batter into small mounds and press down slightly. Bake for 8 - 10 minutes depending on the size of the cookie. Cool on the baking sheet for a few minutes before removing. Move to a wire rack to cool completely. Store the cookies in the fridge for up to 5 days (if they last that long).