Why Dress Modestly?

Jun
2013
23

posted by on Faith, Family

“With the coming of summer you start to see many Christians talking about modesty, especially concerning swimsuits. Sadly among the talk about modesty you also often hear some Christians proudly touting things such as “I don’t dress for men, I dress for myself”, “If men can’t control their lust it’s their problem”, “If we dress for men then we are worshiping men, not God”, “This is just part of our culture so it’s okay”, or “I have freedom in Christ!”. I want to address some of these statements along with what the heart of the matter really is.”

Reposted from my blog, Lavender and Honey. Click here to continue to read the post.

posted by on Food & Cooking

or my Lyme diet I typically try to avoid sugars other than those that are naturally in fruit, and even those I limit. However there are a couple cases where I make exceptions out of convenience or for a treat.

Izze

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If you’ve not heard of Izze it is a sparkling juice, made with only a few natural and healthy ingredients and no added sugar. To me Izze tastes like the ultimate soda. It is higher in sugar than what I usually eat, but a large apple has about 23 grams of sugar and this does not have much more. I also never have any negative affects after drinking it so I feel it’s fine. I’ve tried both the sparkling peach and clementine and have loved both. Recently I was able to pick and eat a few fresh and juicy blackberries which is making me want to try the sparkling blackberry flavor soon. If you want to find Izze near you click here, or you can buy them on Amazon

 

Uber Bars

Uber bars are made by the same company as Larabars. I tend to avoid Larabars because they have more sugar than I want to use on an energy bar, I would rather have fruit or an Izze, however Uber bars have more than half the sugars as Larabars. Uber bars do have honey, which I typically avoid as well as any other non-fruit sugars but I think in moderation it’s alright occasionally. So far I’ve only tried the Bananas Foster, but it tasted amazing and is a wonderful treat! I’m hoping to try the Coconut Macaroon flavor soon. You can buy Uber Bars in bulk on Amazon.

 

Pei Wei’s Vietnamese Rolls

These amazing rolls from Pei Wei were simply amazing! They are filled with chicken, veggies, rice noodles, and peanuts. I always eat mine with the sweet chili dipping sauce, which must have some sugar in it but I figure it’s not that much compared to fruit. Be warned though, the sweet chili dipping sauce is actually spicy, but really good! My mom does not tend to like anything spicy but whenever we go to Pei Wei we get these rolls and end up putting a lot of the sweet chili sauce on our rolls because it just tastes so good, but the our mouths feel like they are on fire. It is worth it though, these things are filled with so much good Asian flavor that I highly recommend them. One order is large enough for a meal, however my mom and I tend to split it and eat it as either an appetizer or snack.

All three of these things I would highly recommend if they are within your diet limitations. They always make me really happy and I look forward to them every time I know I’m going to get one. What are some of your favorite healthy treats?

 

Reposted from my blog, Lavender and Honey.

posted by on Food & Cooking

Since the end of the withdrawals from starting the Lyme diet, a month and a half ago, I have not really craved sweets. I will crave tangy pineapple, juicy peaches, and organic fresh apples, but the cravings are usually limited to fruit or savory foods. However, I still love to bake but baking something I can’t eat is not the same, because I do not fully trust my family to tell me if the food is actually good. Last night I decided to try the challenge of making something that is diet safe for me, meaning gluten-free, dairy-free, and sweetened only with a small amount of fruit and stevia. What I came up with is Banana Coconut Cream pie. Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Cocoa powder adds a beautiful garnish and a hint of delicious chocolate.

Dairy-Free Banana Coconut Cream Pie from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Oh, so yummy!

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Creamy banana coconut deliciousness free of any guilt! It’s hard to believe it’s dairy free, because the coconut whipped cream actually tastes a lot like typical whipped cream. The sugars in the pie are also perfectly balanced for my taste. I would highly suggest making this pie right away, even if you are not on a restrictive food diet, I love it that much. This is a pie I will make many times over, especially at holidays.

Tip: For the stevia I use Sweet Leaf’s plain stevia drops. I prefer the plain over vanilla because I would rather add my own vanilla so that I have more control over the recipe.

Dairy-Free Banana Coconut Cream Pie
Recipe Type: Dessert
Author: Rachel Keeth // Lavender and Honey
Prep time:
Cook time:
Total time:
Serves: 8
A delicious and easy grain, dairy, cane sugar, and soy free cream pie. Sweetened with a banana and stevia drops. Perfect for when you want a sweet treat or at the holidays!
Ingredients
  • 1 1/2 cups unsweetened shredded coconut
  • 4 Tablespoons coconut oil
  • 2 1/3 cups coconut milk
  • 1 large ripe banana, mashed
  • 2 egg yolks
  • 1/4 cup corn or tapioca starch
  • 1 cup shredded unsweeteend coconut
  • Dash of salt
  • 1 teaspoon pure vanilla extract
  • 1/4 tsp stevia drops–about 20-25 drops
  • 1 can full fat coconut milk, chilled
  • Stevia to taste, about 10 drops
  • Cocoa powder-optional
Instructions
  1. Preheat oven to 350. Place the 1 1/2 cups of coconut in a food process and pulse until coarsely ground. Stir in coconut oil. Press coconut and oil into the bottom of a standard pie plate until evenly distributed, it will not stick together. Bake for eight minutes, or until golden brown. Remove from oven and allow to cool.
  2. For the filling add the coconut milk, mashed banana, and egg yolks to a medium sized sauce pan and cook over medium heat stirring often. Once it begins to simmer add some of the liquid into a small bowl with the corn starch; whisk until there are no clumps. Pour the corn starch mixture back into the sauce pan stirring constantly until filling thickens, about a minute. Take sauce pan off of heat and stir in vanilla, salt, and the 1/4 tsp of stevia. Carefully pour filling over the crust. Place in the fridge or freezer until completely cooled.
  3. Once your filling is completely cool you can start on your whipped cream topping. Make sure your coconut milk is completely cold, you can place it in the freezer for a couple hours or I always keep several cans in the fridge so it is ready when I want it. Open up the can and you will notice all of the coconut fat has risen to the top of the can and is firmly packed together. Spoon out the fat of the coconut, not the milk, out of the can and place in a small bowl. Whip the fat until the consistency of whipped cream, a couple of minutes. Add your stevia to taste, I used about ten drops. Carefully spread cream evenly on top of pie and allow to chill for about 20-30 more minutes before you cut into it. When cutting make sure you cut all the way through the crust, the coconut oil hardens when cold and forms a solid crust that if you do not cut all the way through can end up making very messy pieces. If desired you can lightly dust the top with coco powder as a garnish, it also adds a slight hint of chocolate which I enjoy.

 

Reposted from my blog, Lavender and Honey.