This week it is my pleasure to introduce Angie. Angie is a 35 year-old Provo, Utah wife and mother of three girls. When Angie wrote and expressed interest in being featured on Making the Switch, I knew it was meant to be. That very week I needed to hear her story for two reasons. Two days prior, my mom had been told by her doctor that she was pre-diabetic! WHAT?! She is the picture of perfect health! And then earlier this year my 64 year-old father checked himself into the ER (for what he thought was bronchitis) and checked out three days later with a stent and a piece of paper in hand with the diagnoses of: 1) Congestive Heart Failure, 2) Coronary Artery Disease, Hypertension and 4) Type II Diabetes. No one, including himself, knew how sick he was. Following his discharge this is what he wrote to family and friends. "The prognosis for congestive heart failure is from 1 to 8 years. Since we caught this thing quite early, I believe that I have a few more years to relax, get things sold off ...
For those who make almond milk, the base of these crackers is the leftover pulp—basically fiber—that is strained out. Almond pulp resembles coconut flour in that it is essentially de-fatted nut meal/nut meat. Don't have almond pulp on hand? No worries. Use almond meal/flour in it's place. The brands I like are; Bob's Red Mill and Honeyville. It's also super easy to make using raw or blanched almonds, here's how.
So, I've sat on this recipe for over a year. When my late father was out visiting last Summer he went nuts over these dehydrator crackers.
Visit Williams-Sonoma for today's Lexie's Kitchen post.
Today's post can be found over at the Williams-Sonoma blog, The Blender. The Blender is a very well-written blog with a wonderful variety of quality content and multiple posts a day! Yep, I'm addicted.
So, needless to say, I was floored when Olivia Ware approached me about doing a guest post offering up tips and a recipe for the gluten and dairy-free among us.
I'd love it if you'd head on over there to check out the breakfast yogurt parfaits made with Easy Gluten-Free Granola and my latest recipe for dairy-free Almond Milk Yogurt.
This is the second post in the Lexie’s Kitchen series Making the Switch.
This series, spotlights women and men who are making the switch in the way they shop for, cook for and nourish themselves and their loved ones. These are everyday people openly sharing their struggles and victories in their journey to better health and well-being simply by changing the way that they eat. Each has a story—a reason for their switch from processed to pure foods.
For some, it has been gradual. For others it was a complete about-face. As each shares their story, you will learn what motivated them and how making the switch has changed their lives.
To say that I have been waiting for this day is an understatement.
I have yearned for this day.
It recently came to my attention that a new contender had entered the high-powered blender arena (well I must be living under a rock because it's been on the market for two years) and I am here to tell you a little about it.