One week today!

They say it takes 21 days to make a new habit;
it feels good to apply this amazing high nutrient
eating plan over the past 7 days! It feels like
its already been 21 days!

The thing that we are finding is that we are truly
not having any food cravings at all. We are not
hungry between meals. Today Larry's blood sugar
was the lowest two hours after his meal. Yea!

A greens salad with nuts and seeds, ovacado, blue berries,
with a vinigrete dressing for lunch. 1 Piece of Talapia 6oz.
For supper we had a boneless, skinless breast of chicken,
baked with asparagus spears, peppers and onions, with a shaving
of asiago cheese after it came out of the oven. We had a diced
apple with cinnamon and raisins for dessert. We ate around 7pm,
its now 11:15, and we are not hungry*

I love blogging our incredible life and it feels like its just
going to get better and better! Lots of yard work for tomorrow
and a bike ride.

We are going to bake a healthy chocolate cake. I am posting the recipe here
tonight and I will bake it tomorrow...

Here's to having our cake and eating too!

Health Chocolate Cake Recipe:

1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks, drained
1 banana
1 cup unsweetened apple sauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
3 tblsp natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 tsp vanilla extract

Icing

1 cup raw macadania nuts or raw
cashews unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/2 cup brazil nuts or nutella
2 tblsp natural cocoa powder
1 tsp vanilla extract

Directions

Preheat oven to 350. Mike flour, baking powder, and baking soda in a
small bowl. Set aside. In blender or food processor, puree 3 cups of dates
with the pineapple, banana and applesauce. Slice remaining 1/2 cup dates
into 1/2 inch pieces. In large bowl, mix sliced dates, beets, carrots, zucchini,
cocoa powder, currants, walnuts, water, vanilla, and flour mixture. Add the
blended mixture and mix well. Spread in a 91/2 x 13 1/2 nonstick backing pan.
Bake for one hour or until a toothpick inserted into the center comes out clean.

Icing

Using a high-powered blender, combine all icing ingredients until smooth
and creamy. Place a dollop over warm cake and serve. If desired, you can
spread it on cooled cake, too.

Enjoy~