 My favorite outfit right now Lululemon top & LuLaRoe leggings 7 Trends for 2017
By Molly As I sit here reflecting on what 2017 is going to bring about there are my hopes and dreams for this year that I will fight for and thoughts too of what will be popular this year. Based on my perspective of things here are 7 trends I think will occur.
b. Amazon sells lots of WFPB cook books. c. Greger’s website Nutrition Facts and book is growing in popularity d. Plus WFPB diets are an inexpensive way to solve lots of people's health issues 2. Simplifying Meals.
3. Athletic Dress Clothes. Not everyone call live mostly in workout clothes like I do.
4. Straightforward Sustainable Workouts that can be done at home or right out your door. I run about 30 miles a week it is easy as I just get up and go. Then walk about the same amount between dropping the kids of and my next task that day. My strength training is 4 simple exercises I do at home 3 sets of pushups, sit ups/crunches, squats and arms with barbells three times a week.
6. Buy Nothing culture growing bigger
7. Small House/Apartment Living
What do you think will become trendy this year? Molly Hubner Usborne Books & More Independent Educational Consultant I am always looking for people to join my Usborne team, host parties (Facebook or home), or just share these wonderful books! For more information visit my website or contact me at mollyhubner@gmail.com. Plus follow me on Instagram www.instagram.com/mollyhubnersusbornebooks/
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 Lean in and learn more about C.E.O. Cape Cod a new chapter of a non-profit forming in Falmouth
Join us at one of two informational meetings for a discussion of the possibilities of this new group. Wednesday February 1 at 11.00 am OR Thursday February 2 at 5.30 pm at Quicks Hole Tavern Coffee, tea and snacks will be served at this one hour meeting. Quicks Hole Tavern is located at 29 Railroad Ave, Woods Hole. Host Committee includes Donna Buckley, Beth Colt, Serena Lo Piccolo Smith, Susan Moran, Debra Rogers, and Joanne Treistman Join local moms for the first South Shore Autism Eats event. Please join us at Harbor Fire Bar and Grill in Marshfield on January 24 for an Autism Eats dinner event! We will have our own room, a delicious dinner buffet and beautiful water view. This will be a treat! January 24, 2017 - Harbor Fire Bar and Grill, Marshfield, MAHarbor Fire Bar and Grill 239 Dyke Rd Marshfield, MA 6:00pm to 8:00pm Adults: $19.00 Kids: $17.00 Click here to To Order Tickets for January 24, 2017  Autism Eats now in its third year was started to give autism families an opportunity to enjoy restaurant dinners without the stress that often accompanies these outings. Since everyone in our private room "gets it" there is no need to explain any behaviors or feel like all eyes are on us. It is a wonderful way to have a night out with other families in an autism-friendly
non-judgmental environment. This is going to be an amazing event! We have a family traveling from Burlington and another coming all the way from New York! Several of our local state reps will be making an appearance. This is not only a great way for families to network but for all our special children to make some new friends.If you are interested and missed the original post please visit www.autismeats.org to register and please feel free to message me if you have any questions. And even if you are not the parent of a special needs child please help spread the word. So many families can benefit from events like this - thanks!  Since I stopped eating raw eggs about 5 years ago when I was pregnant with my son and now eggs altogether I really missed cookie dough. So this past weekend I tried making a healthy version of cookie dough modified from Katie Chocolate. Both my kids and I love the recipe and think it tastes like “real” cookie dough. If you are not use to less sweet recipes try this one. This is how I made my cookie dough:
Ingredients: *One 16oz can of chickpeas drained *1/8 tsp baking soda *1 tbsp plus 1 tsp pure vanilla extract *1/4 cup peanut butter *1 and 1/4 cups (7 oz) pitted dates *1/3 cup chocolate chips *1 cup oats Instructions: In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours or microwave for 1 minute then let sit for 10 minutes. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth. Hand mix in chocolate chips. Chill for at least an hour What are your favorite dessert/snack recipes that use beans? Molly Hubner Usborne Books & More Independent Educational Consultant I am always looking for people to join my Usborne team, host parties (Facebook or home), or just share these wonderful books! For more information visit my website or contact me at mollyhubner@gmail.com. Plus follow me on Instagram www.instagram.com/mollyhubnersusbornebooks/ With school vacations rapidly approaching traveling with the family can feel daunting and you may feel like you are overlooking something (hello mommy brain). Thankfully, Daniel from Kensington's in Mashpee Commons has shared a Traveler Tip & Checklist for us! Underneath the pictures there is also a link to download this as a pdf.   
Healthier Eating By Molly So after last weeks blog post you may be wondering what does my family eat for meals/snacks. I will break it down by meal. But first we mainly buy grains and dried beans in bulk from Amazon Subscribe and Save and Purcell Mountain (only beans) for produce, other fresh goods and frozen goods we mostly get from Trader Joe’s.
Breakfast: During week the adults eat oat groats with cinnamon (ceylon) and a banana (we like the Bob’s Red Mill ones). The kids eat a fruit with chunky monkeys, oat bars, peanut butter packet, rice cake, Larabar or like, frozen whole grain waffles or Barbers whole grain animal crackers. On weekends the adults oat groats or eat tofu scramble (tofu, caramelized onions, mushrooms and greens sauteed together) with homemade muffins or whole grain homemade waffles/pancakes. The kids have fruit and the waffles or pancakes (we always freeze the extras for another weekend). Lunch: I eat Peanut Butter sandwich, a fruit and a veggie (usually Santa Cruz PB, TJ’s sprouted grain bread, an apple, and a carrot). My daughter eats lightly salted corn chips, Midel Graham Crackers, or lightly salted rice cake with a fruit and sometimes a nut protein. My son fruit and corn chips, crackers, bread, rice cake or a bar of some sort. My husband eats dinner leftovers and/or PB sandwiches. Dinner: We usually eat beans, a whole grain and a green or other veggie. On the weekend we might have lentil loaf with squash or a home made Indian or tomato sauce dish. The kids have to choose a veggie and grain or bean (they like chickpeas best) but when we have lentil loaf with squash or a home made Indian or tomato sauce dish the kids have a veggie and pasta or a little meat. The beans we like are chickpeas, Christmas Lima beans, Jacob’s Cattle beans, Giant White beans, lentils, black beans, Borlotti beans, split peas, Scarlet Runner beans and Baby Lima beans. Our favorite grains are quinoa, millet, buckwheat and bulgar but we also enjoy rye berries, spelt, brown rice and Sorghum. The adults favorite green is TJ’s Organic Tuscan Kale. We try to eat lots of different veggies as well as sweet potatoes, and squashes. Snack: A snack always starts with a fruit/veggie or something that contains a fruit. Here is a list of store bought snack we get.
We drink mostly water, water with apple cider vinegar, and seltzer water. I do drink a cup of coffee every morning with homemade almond milk (I like it better than store bought). For more great Whole Food Plant Based healthy eating tips check out Dr. Greger. What are your go to healthy meals? Molly Hubner Usborne Books & More Independent Educational Consultant I am always looking for people to join my Usborne team, host parties (Facebook or home), or just share these wonderful books! For more information visit my website or contact me at mollyhubner@gmail.com. Plus follow me on Instagram www.instagram.com/mollyhubnersusbornebooks/  Welcoming 2017
By Molly As a new year has arrived I am sure lots of you have set/ are setting goals for the year. A common one is to eat healthier. My family and I start this journey a few years ago and now we mainly eat a Whole Foods Plant based diet. For more info on a Whole Foods Plant based diet checkout this site https://www.forksoverknives.com/what-to-eat/. I know when most people eat “healthier” they miss baked goods and treats and eatting these and not have enough time derail their healthy eating. To save time I highly recommend getting an electric pressure cooker like an Instant Pot that is how I cook all my beans, most of my grains and also occasionally veggies, squash and sweet potatoes. For baked goods I am going to share below some of my family's favorite healthy goodies. Oat bars 8 oz dates in 2 C measuring cup, fill with 9 oz water, microwave 1 min 2 tsp vanilla 100g Flax, finely ground in blade grinder 1 C walnuts + ¼ tsp salt in food processor 5 C rolled oats + ~1C of almond pulp (or 6C oats) ~250 g chocolate (8x35g green and black bars) In food processor put drained dates (save water for later), walnuts and salt grind until smooth add some of the saved water if necessary. Add Vanilla and mix more. In separate bowl combine ground flax, oats and almond pulp. Add in the date/nut puree and mix then mix in chocolate. We bake them in oiled muffin tins (easy portion control) at 350 degrees for 10 minutes. Makes 24. Chocolate Cake 1/2 C coconut flour 1 C cashews 8 oz dates 1 1/4 C cocoa ~100 grams of dark chocolate (3x1.2 oz bars Green & Black 70 chocolate) 1 TBS vanilla 1 C water 1/16 tsp salt In food processor grind cashews and dates until smooth adding water as necessary. Add in the chocolate and vanilla blend until smooth. Then add rest of ingredients and blending adding rest of water slowly until smooth. Spread out cake in 8 inch oiled (or parchment paper on bottom) cake pan. Bake 15 mins at 350 degrees. Cool then refrigerate for at least an hour before slicing. Chunky Monkey Cookies Adapted from myrecipe.com 3 bananas nice and ripe 2 cups oats 1/4 cup peanut butter or almond butter 1/4 cup cocoa 1 tub of unsweetened applesauce (about 1/2C) 1 teaspoon vanilla Preheat oven to 350 °F. Beat bananas in a large bowl until smooth, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto parchment paper covered cookie sheet. Bake 10-12 minutes. Raw Brownies Adapted from Whole Foods Market recipe 1c almond pulp 6oz dates soak in 3 oz of water 4 oz pecans 4 oz walnuts 39g ground flax 1tsp vanilla 1oz Cocoa Drain dates and add the water to the ground flax; let sit for 10 minutes. In food processor grind drained dates, and nuts until smooth. Add the rest of ingredients and grind until smooth. Press batter into silicone muffin liners and refrigerate or freeze until set and you are ready to enjoy them. Makes 12 about 2oz brownie cups Variations use a cup of oats or coconut flour instead of a cup of almond pulp or a cup of nuts. What good healthy recipes help you to keep eating healthy? Molly Hubner Usborne Books & More Independent Educational Consultant I am always looking for people to join my Usborne team, host parties (Facebook or home), or just share these wonderful books! For more information visit my website or contact me at mollyhubner@gmail.com. Plus follow me on Instagram www.instagram.com/mollyhubnersusbornebooks/ |
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