A blog about my journey as an athlete and a woman. Come step into her shoes...

Wednesday, October 21, 2009

Look What Came To My Door?

Nature’s Path!!!!

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When Nature’s Path contacted me about their new Gluten Free Cereals and asked if they could send me some to sample, I was all over that! 

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 Crunchy Vanilla Sunrise

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Crunchy Maple Sunrise

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These flavors sound so yummy I can’t wait to try them!

For dinner tonight I through a ton of veggies, sea salt, tofu and EVOO in my lovely WOK!

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Oh ya, I also threw in some fresh pineapple!

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Random Thoughts….

That 4:30 am wake up call for my run this morning this morning is catching up with me and the night has just started!!!

My IT Band has been bothering me a lot today I need to hit the roller tonight!!!!

Is tomorrow really Thursday?!!

Well folks time to head out to scrapbooking with the BFF’s, have a lovely evening!!


Leianna said...

I love the pineapple addition to that wonderful stir-fry!
I bought the pumpkin granola from Natures Path, but still need to try it, those look great too!

fusionjaz said...

Have you heard of Clark's Nutrition in Loma Linda is a gluten-free market?


Pizza Rush in Redlands has all-natural, dairy-free, gluten-free, delicious vegan cheese pizza.


Baja Fresh and Chipotle are both gluten-free friendly.

Follow Gluten-free blogger "Gluten-free Girl" for gluten-free recipes and information.


Is the gluten-free foods a new thing for you or more long term?

Mom on the Run said...

I love that cereal! Nature Path has such great products :)

The Bagley Bunch said...

Hey you, check out this site---awesome!


Also, the same gal who gave me the site above a while back, also gave me the following recipe and has a ton on her blog as well www.40dayhealthchallenge.blogspot.com, check it out. I have been dying to try this one, let me know what you think ;):

**Gluten Free Pumpkin Cranberry Upside Down Cake**

1 cup dried cranberries
1 cup walnuts, coarsely chopped and toasted
½ cup agave nectar - I'll use honey
2 tablespoons coconut oil
3 cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ cup coconut oil
½ cup agave nectar
3 eggs
2 cups fresh baked pumpkin

Line an 8 x 8 inch pyrex dish with a piece of parchment paper (use scissors to cut to size)
In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil
Pour cranberry mixture into lined baking dish
In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
In a vita-mix, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
Stir wet ingredients into dry
Pour batter evenly over cranberry mixture
Bake at 350° for 40 to 50 minutes
Remove from oven and let cool for 20 minutes
Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
Remove the baking dish from the cake and then peel off the parchment paper
Allow to cool to room temperature and serve

brandi said...

those cereal flavors sound great!

Hope the run was good this morning :)


Thanks for the ideas!!!

The Gluten thing is just for the Detox, I am going to bring it back in two weeks..I love Clarks!!!

Anonymous said...

It has no analogues?