Time to stock up!

Yet another reason why food storage is so important! Check out this article about meat/poultry prices rising due to the extreme heat this summer. If you have a freezer, now is the time to pack it full of these protein sources. Of course, you don't NEED meat and poultry in your storage to survive, but if you or your family is used to having it in your meals, it is a good idea to have it.

http://www.cbsnews.com/stories/2011/07/13/national/main20079032.shtml

Sesame Noodles

Adapted from The Eat Clean Diet Cookbook

2 Tbsp. tahini
1 Tbsp. raw almond butter
2 Tbsp. rice vinegar
1 Tbsp. honey OR agave
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
8 oz. whole wheat spaghetti OR brown rice noodles
2 Tbsp. sesame seeds
Salt to taste

In a medium saucepan combine tahini, almond butter, rice vinegar, honey, soy sauce and toasted sesame oil. Mix with a whisk over low heat until combined and a sauce in made.
Meanwhile boil noodles according to package directions. Drain and add noodles to sauce mixture. Toss with sesame seeds.

Pumpkin Muffins

Another treat/snack I like to make are muffins. I hate calling them that since they are so far from any "muffin" you would buy. I am proud to say that these are my son's favorite food. He told me :) It may seem a little early for a fall treat, but we eat these year round!

Pumpkin Muffins

1 1 /2 cup whole wheat flour (freshly ground from Hard White Wheat)
1/2 cup sucanat, honey or organic sugar (brown sugar works too)
1 tsp. baking powder
1/2 tsp. sea salt
1/4 tsp. cinnamon
1 egg
1 tsp. vanilla
1/4 cup melted coconut oil
3/4 cup unsweetened milk (dairy, almond, coconut)
3/4 cup canned pumpkin
2 Tbsp. ground flaxseed (opt.)

Mix dry ingredients. Add wet and mix well just until combined. Scoop into papered muffin pans. Bake at 400° for 18-20 minutes.