January. What a fantastic time for change.
I used to think New Years Resolutions were a bit silly. They are usually impossible to keep and allow the excuse to shrug off self-control and indulge without limits during the end of the year. Resolutions, at least for me, encouraged an all or nothing lifestyle when perhaps what I needed most was moderation.
However, as in so many other ways, I have changed. A fresh start is sometimes exactly what is needed to bring on the change we desire. For years my husband thought about transitioning to a vegan diet, and finally he decided 2013 was the year. With at least 6 weeks to marinate on what this actually looked like, he mentally prepared himself so that when the calendar changed from December 31, 2012 to January 1, 2013, he was ready.
For me, this year is about health. Turning 30 and giving birth in the same year took quite a toll on my body. I ache in new ways, I carry new weight, I tire easily, I even process food differently. This last year has made me aware that in order to continue to feel young, I need to take deliberate steps towards healthy living. So this month is all about health. With a commitment to eat 50% raw, juice 4x a week, eat gluten-free & refined sugar free, I hope to see improvement in my energy and strength.
I started off by making these Raw Banana Bread Breakfast Bars. Full of only good, whole foods and healthy fats, these are a great way to start the day and the year.
Raw Banana Bread Breakfast Bars
makes (12) 1×2 bars
3 bananas, dried (about 1 cup, packed)
1 1/2 cups pecans
4 large medjool dates, pitted
1/4 tsp salt
1 cup rolled oats (use gf oats to make recipe gluten-free)
1/2 cup pecans
Slice the bananas about 1/8th inch and dehydrate. This can be done on a parchment-lined baking sheet, baked at 175 or in a food dehydrator, each for 2-3 hours. Once bananas are dried but still bendable, remove.
In a food processor or powerful blender, mix together dried bananas, 1 1/2 cup pecans, dates, and salt until it forms a smooth paste. Add oats and remaining 1/2 cup of pecans and blend until well combined.
Place dough on a piece of parchment paper and press out to about 1/2 inch. Place a second piece of parchment on top of dough and roll smooth to about 1/4 inch thick, straightening the sides as you roll to form approximately a 6×12 rectangle.
Cut into 12 equal pieces and enjoy. Store in refrigerator for up to 5 days.
Share the love and share this recipe with friends, family and coworkers, using the Facebook and Twitter links below and let your friends know about this healthy breakfast recipe. I also have more great recipes and pictures on my site thesweetlifeonline.com. Feel free to leave me a comment below and let me know what you thought of this recipe. Let me know how you are getting healthy in the new year.
