And God said, “This is the sign of the covenant that I make between me and you and every living creature that is with you, for all future generations: I have set my bow in the cloud, and it shall be a sign of the covenant between me and the earth.
It's amazing how God uses his creations to show and teach us all kinds of things. The rainbow represents God's promises.
Did you know you should be eating rainbows? Fruits and vegetables come in terrific colors and flavors, but their real beauty lies in what's inside. Fruits and vegetables are great sources of many vitamins, minerals and other natural substances that may help protect you from chronic diseases.
To get a healthy variety, think color. Eating fruits and vegetables of different colors gives your body a wide range of valuable nutrients, like fiber, folate, potassium, and vitamins A and C. Some examples include green spinach, orange sweet potatoes, black beans, yellow corn, purple plums, red watermelon, and white onions. For more variety, try new fruits and vegetables regularly. Eating a balanced diet and making other lifestyle changes are key to maintaining your body's good health.
I like to cut up fruit and mix it in a bowl and keep it in the fridge. If I put it on a low shelf or out on the table for a snack, guess what??, my kid's come right in and eat it all. It looks so pretty, they can't resist! I try to eat a variety of colors throughout the day to make sure I am getting the proper amounts of nutrition. The deeper the colors, the more antioxidants!
To get more fruits and veggies in per day, get inventive..make a smoothie, put them in a whole wheat bread or muffin, sneak some carrots into a delicious baked ziti recipe or something. There are lots of good Pinterest ideas out there for sneaking some fruits and veggies in to recipes and smoothies!! ( I will post a sneaky recipe for some brownies that you will just love below)!!
I saw this little picture on a blog a few days ago and just loved it..see how AMAZING our GOD is!!
Peanut Butter Brownies (Queen B Style!)
1 19oz can of black beans, drained and rinsed well
3 eggs
2 tsp vanilla extract
2/3 cup Truvia
1/4 organic butter
1/2 cup unsweetened cocoa powder
1/4 cup semi-sweet or dark chocolate chips
2 Tbsp all natural peanut butter
Note: If you use stevia packets, you’ll want to use about 15 packets
Spray an 8×8 inch pan with cooking spray. Blend all ingredients (except butter) in a food processor or powerful blender until very well blended. You may need to scrape the sides and blend again. When its just about finished processing, add in the melted butter. Then stir in the chocolate chips by hand.
Spread into the prepared pan. Swirl in the peanut butter into the top of the batter. Bake for 25-30 minutes until set around the outside and in the middle. It will just start to crack. Don’t test with a toothpick, as it won’t come out clean. You want them to be fudge-like anyway!
I tried this on my whole family and they ate them all. They are always suspicious of me and I never tell them what's in stuff until later!
Here is a sneaky bonus recipe for chickpeas from my friend Karen :
Chocolate Chip Peanut Butter (chickpea) Cookies
Ingredients:
- 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter**
- 1/4 cup honey or truvia
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn't have salt in it
- 1/2 cup chocolate chips
Directions:
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2" cookie dough balls.
Brandy Kisner
Health & Wellness Coordinator
Brandy Kisner
Health & Wellness Coordinator
