6 Ways I’m Vowing to be Healthier Everyday

Hello, World.

Something I’ve struggled with this year is stress. I feel like last semester I was so ridiculously stressed I could hardly function, and this semester I’m still really stressed, but I’m managing my stress more effectively. However, one thing that’s really be getting me if my eating and exercise schedule. I really don’t exercise as frequently as I want to, and I often have to skip meals, which leads to me shoving in something unhealthy in an attempt to eat before heading to another meeting or event. Since I’m hypoglycemic, I have to make sure I eat throughout the day, but lately that’s proved difficult, and I often end up eating something higher in sugar to try to keep my blood sugar up, but it ends up backfiring. So, I’m pledging to start making time to exercise more and eat healthier. I have six small ways I plan to start being healthier, and I am hoping to build upon the six items throughout the next year.
6 ways to be healthier everyday
1) Drink MORE Water : My goal is 54-64 ounces a day. Right now I don’t drink enough water, and I really need to up my intake.

2) Sleep More : I’m hoping to get 6-8 hours of sleep a night if possible. Sometimes homework will get the best of me, but when I can, I’m going to stop looking aimlessly at my phone, and go to bed earlier.

3) Cut Down Sugar Intake : I’m going to try to cut out all unnecessary sugar. I hope to stop eating candies, and only get sugar through natural methods (like fruit instead of gummies).

4) Cut Down Coffee Beverages : My goal is 1 latte or mixed coffee drink a week, 1 cup of coffee a day or less, and unlimited mint and green tea

5) Only Eat Red Meat Once A Week : I am trying to cut down on my red meat because I don’t really eat a lot of it anyway, but I usually feel better when I stick to fish and chicken.

6) Workout 20-30 Minutes a Day : The new rec center at my college just opened, and the facility is SO nice. I want to try to start working out more because summer is coming soon, and because I just feel generally better whenever I work out consistently. My other goal is to do two longer workouts.

How do you practice a healthy lifestyle?

Truly,
Callie leigh
 

Gluten-Free, Dairy-Free Cornbread Muffins

Hello, World.

For Thanksgiving, my mom and I made gluten free dairy free cornbread muffins. We originally planned to make them to use for cornbread stuffing, but ended up buying Glutino gluten free stuffing because it saved time (yes, we cheated a little). Anyway, the muffins turned our really well, and I ended up using them as a substitute for dinner rolls. I found the muffins tasted really great with pumpkin butter! I love pumpkin butter, and it makes me sad when I can’t use it because I can’t eat bread.
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So the recipe is as follows:
1 bag Bob’s Red Mill cornbread flour
2 large eggs
1/3-cup oil
1½-cup soy milk
Directions: mix on low until all ingredients are really well blended, then turn up to high speed and mix for 30 more seconds. Then place in cupcake pan and cook for 2 minutes or until cooked through.
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Again, I thought these turned out great! They weren’t dry, and they didn’t have a funny taste, they tasted like cornbread. Obviously they taste a little different, and the texture is a little different than regular cornbread, but still great. Enjoy!
Truly,
Callie Leigh

Gluten-Free, Dairy-Free Pumpkin Pie

Hello, World.

I have a gluten-free, dairy-free pumpkin pie recipe to share! I tried this a little while ago with my friends, and it turned out well. It doesn’t taste exactly like a normal pumpkin pie, but I thought it was really good and I was glad that it fit my diet. The recipe is as follows:
Pie Crust
1-½ cups of Gluten Free All Purpose Baking Flour (Bob’s Red Mill Brand)
½ tsp Salt
½ cup dairy free Margarine 4 Tbsp coconut milk
Directions: combine ingredients and mix with mixer on low until well mixed. Then roll out, and place in pie pan. Flatten the crust into the pan so it fits well, and cut off any excess. Bake at 400 for 15-20 minutes. Add filling and cook for 10 minutes, then reduce heat to 350 and cook for another 40 minutes. This makes 12 servings. (recipe c/o Bob’s Red Mill)
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Filling:
2 cups canned pumpkin
2/3 cup light brown sugar
2 large eggs
1-teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1-cup coconut milk
Directions: Combine all ingredients except coconut milk. Mix with hand mixer, and once well combined, slowly pour in milk while continuing to mix. Follow directions under piecrust to cook filling. (Recipe c/o dairy free cooking at about.com)
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Once this is complete, cool on cooling rack, and this pie can be served with vegan whipped cream.

This pie turned out really well! We didn’t have a hand mixer, which made getting the crust super well mixed a little difficult. I will definitely use a hand mixer when making it again. I hope you enjoy!

Truly,
Callie Leigh