• 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated on a Microplane
  • 1/4 teaspoon fine sea salt, plus more for sprinkling


  1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
  3. Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
  4. With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
  5. Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.


  • * If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!

Avocado Turmeric Fudge Brownie Recipe

Recipe by:author Megan Olson
These Avocado Turmeric Fudge Brownies are packed with immunity-boosting ingredients. A healthy way to satisfy a chocolate craving!


 1 cup dates, pitted, soaked, and drained

 1 cup raw cashews, pitted, soaked and drained

 1 ripe avocado

 1 ½ T melted coconut oil

 ½ cup cacao powder

 3 T chocolate protein powder

 ¼ t vanilla extract

 1 T maple syrup

 ½ t turmeric, for dusting


 In a blender, add avocado and soaked dates. Blend on high until dates are broken down.

 Add cashews, coconut oil, vanilla extract and maple syrup. Blend to combine.

 Add protein powder and cacao powder. Blend until the mixture becomes a dough.

 Layer parchment paper crisscross in an 8×8-inch baking pan, allowing for the parchment paper to hang over the baking dish for easy removal.

 Transfer the batter into the baking pan. Use a spatula to spread the batter evenly in the pan and into the corners.

 Place the baking dish in the refrigerator for 5 hours to set.

 Remove from the refrigerator and lift the sides of the parchment paper to remove from the baking pan.

 Dust with turmeric and slice into 12 bars.

 Store bars in the freezer in a storage container up to one week.

Skinny Oatmeal Chocolate Chip Cookies

Yield: Makes 12-15 cookies


  • 1 cup quick oats
  • 3/4 cup whole wheat flour, spooned and leveled
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons cinnamon
  • scant 1/2 teaspoon kosher salt
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup honey
  • about 1/2 to 3/4 cup dark chocolate chips, divided


  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
  2. Pull out 2 medium bowls, one for dry ingredients, one for wet.
  3. In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  4. Melt the butter in the other bowl. You don’t have to melt it all the way, if there are a couple lumps it’s okay. Let cool slightly.
  5. Whisk in the vanilla, then the egg. Whisk in the honey.
  6. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don’t overdo it).
  7. Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
  8. Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
  9. Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me…)
  10. Place on the prepared baking sheet about 2 inches apart.
  11. Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
  12. Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
  13. Let cool on the pan for a few minutes before removing to a cooling rack.
  14. Drink with lots of milk!

Guilt-Free Oatmeal Cookies

•3 ripe bananas, mashed
•1/3 c. applesauce
•2 c. oats
•3 Tbsp. milk
•1 tsp. vanilla
•1 tsp. cinnamon
•1/2 c. raisins or chocolate chips

•Preheat oven to 350 degrees.
•Combine all ingredients in a large mixing bowl and stir until well combined and the consistency of cookie dough.
•Place spoonfuls of mixture onto a greased cookie sheet and bake 15-20 minutes.
•Makes approximatly 20 cookies.

Camping list

Camping gear

Sleeping bags
Pillow(S) get several for our necks!!!
Extension cord and attachments
Marshmallow sticks
Cooking stick
Walkie talkies
Fishing pole and tackle/bucket
Torch fluid

Kitchen items
Frying pan
Sauce pan
Paper plates
Cutting knife
Plastic baggies
Dish soap
Dish towel


Day 1
dinner-chicken legs and salad
Day 2
breakfast-bacon & hard boiled eggs
dinner-gnd turkey, shrooms onions salsa
Day 3
breakfast-bacon & pancakes
lunch-chicken breast on wraps
dinner-turkey legs
Day 4
breakfast-bacon & cereal
Day 5
breakfast-bacon & eggs

Last of items from home
garlic salt
salt and pepper
Ezekiel wraps

Publix or Wal-Mart

Personal items
Glasses and case
Contact lens case
Night guard and case

Shampoo & conditioner
Body lotion
Suntan lotion
Bug spray/lotion

Towels-wash cloth, beach and shower

Clothes day wear, night ware, flip flops, sneakers, boots, jacket, rain ponchos

Other stuff
Study books
Reading material

Black Sticky Rice Pudding at


Serves 4-6

The Pudding

½ cup black glutinous rice
2 Tbsp white glutinous rice
2 cups cold water
1 pandan leaf, optional
1/3 cup taro root, cut in 1 cm cube *
¼ cup young coconut meat, cut into short strips, optional
½ cup finely chopped palm sugar **
heaping ¼ tsp salt
Sweet corn kernels for garnish, optional
Coconut Sauce

½ cup coconut milk
1 tsp rice flour, or ½ tsp corn starch.
¼ tsp salt
Recipe Notes:

* If you don’t like taro roots, you can substitute with corn kernels or just omit it.
** You can substitute with regular granulated sugar, however, I have not tested the amount needed, so start out with 1/4 cup and taste and adjust from there.


Soak both types of rice together in cold water for at least 4 hours or overnight.

Drain off the soaking water and add the rice to a small pot. Add 2 cups of fresh cold water to the rice and bring to a boil. Let cook for 25-30 minutes or until the rice is fully done. Check doneness by tasting, it should still be chewy but no crunchy in the center.  Be careful: After about 15 minutes, you need to stir it almost constantly. The rice is thick enough at this point to stick to the bottom and burn without enough stirring.

While the rice is cooking, cook the taro. Put the cut taro in a small pot of cold water and 1/4 tsp of salt, bring it to a boil and let it cook for 5-7 minutes until it fully cooks and is fork tender. Drain and set aside.

After the rice is done. Add the palm sugar and salt and stir until the sugar is completely dissolved. Stir in the taro and the young coconut meat.

For the sauce: Dissolve the rice flour in a little bit of water, and stir until there are no more clumps. Add this slurry to the ½ cup of coconut milk, and bring the mixture to a boil in a small pot, stirring constantly. It should thicken after it has come to a boil.

To serve, spoon the rice into a cute glass bowl or cocktail glass, spoon the coconut sauce over the rice and garnish with some sweet corn kernels. Some people like to stir the sauce into the pudding before eating, others like to keep it a little separate, so do whatever you like!

Coconut Black Rice Pudding at

Makes 4-6 servings
2 – 2 1/2 cups water
1 cup Thai black rice
1 cup light coconut milk
1/4 cup unsweetened coconut flakes
3 tablespoons brown sugar
1/2 teaspoon salt

In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry.

Meanwhile, toast the coconut. Preheat the oven to 350°F. Place the coconut on a baking sheet and bake for 5 minutes or until golden-brown, stirring once during baking.

When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Taste and adjust seasoning. Spoon into individual bowls, top with toasted coconut flakes, and serve.

Additional Notes
• When making this pudding for breakfast, I only use 2 tablespoons of sugar for a less sweet version.

• For a richer pudding, use full-fat coconut milk. Reserve the coconut cream — the thick layer that rises to the top of the can — and use a little to top each serving before adding the toasted coconut flakes.

• You can reduce the cooking time by soaking the rice overnight before cooking. In a medium bowl, cover the rice with cold water and let sit in the refrigerator overnight. Drain and proceed with the recipe, reducing the water to 1-1 1/2 cups and the cooking time to 30 minutes before adding the sugar and salt.

About stevia and conversion chart

Conversion Chart
Steviva Brands – Stevia Conversion Chart

Not all stevia products are created using the same ingredients. Know the label and know what you are buying. Some stevia products contain fillers, ranging from dextrose to lactose to maltodextrin, as well as a variety of starches and sugars. Check all stevia product labels to ensure you are buying products made from pure stevia extract.

Steviva Brands, Inc. all natural pure stevia powder is 100% pure stevia with no additives whatsoever. Check our label. Our pure stevia extract contains a minimum of 95% steviosides, which are one of the sweet constituents found in the stevia leaf. Another sweet constituent found in the stevia leaf is Rebaudioside A, commonly referred to as RebA. Steviva Brands pure stevia powder contains a minimum of 60% RebA, making our stevia one of the purest you can buy. What ultimately makes our stevia powder the purest is the extraction process itself. Let us walk you through this process. First, we purchase all natural, pesticide free stevia leaves from indigenous farmers in South America. These leaves are dried and ground into a very fine, green powder. The green powder is soaked in water for up to 4 hours to release the sweet components. The water temperature is then lowered to cold, forcing the sweet constituents to rise and float on  the surface. This “float” as we call it is skimmed off the surface and run through a spray dryer. A spray dryer is a large heated room with aerosol nozzles pointing inside, similar to a spray can nozzle. The “float” is sprayed into this heated room. The stevia mist is instantly turned to a dry powder and drops into a catch basin.

Steviva Brands pure stevia extract powder is 200-300 times sweeter than sugar. Thus, a little goes a very long way.  To learn how stevia stacks up against other sweeteners please refer to the conversion chart below.

Sugar Artificial Sweeteners Steviva Blend Fructevia Liquid Stevia Steviva Brands Pure Stevia Powder
2 tsp. 2 tsp. (1-packet) 1 – 1/2 tsp. 1 – 1/2 tsp. 1/4 tsp. 1/16 tsp.
1/4 cup 1/4 cup 2 – 3 tsp. 2 – 3 tsp. 1/2 tsp. 3/8 tsp.
1/3 cup 1/3 cup 3 – 4 tsp. 3 – 4 tsp. 3/4 tsp. 1/2 tsp.
1/2 cup 1/2 cup 1/4 cup or less 1/4 cup or less 1 1/4 tsp. 3/4 tsp.
3/4 cup 3/4 cup 1/3 cup or less 1/3 cup or less 1 3/4 tsp. 1 tsp.
1 cup 1 cup 1/2 cup or less 1/2 cup or less 2 1/2 tsp. 1 1/2 tsp.
2 cups 2 cups 1 cup or less 1 cup or less 5 1/4 tsp. 3 tsp.
What if I Want to Bake or Cook With Pure Stevia Extract?
Steviva Brands pure stevia powder is heat tolerant and works well for cooking and baking. When cooking or baking with Steviva Brands pure stevia powder, we suggest you mix 1/8 teaspoon with 1 cup of unsweetened apple sauce. Because stevia is 200-300 times sweeter than sugar, you lose a lot of volume when replacing the sugar. The unsweetened apple sauce replaces this volume.

What if I Need Brown Sugar?
When recipes require brown sugar you can use an equal amount of Steviva Brands Stevia Blend or Fructevia, with 2 tablespoons of molasses. If you are not using the blend, and need a brown sugar substitute, you can use 1 cup of unsweetened apple sauce, 1/8  teaspoon of Steviva Brands stevia powder, and 2 tablespoons of molasses.

What if I Need Liquid Stevia?
When you buy liquid stevia you are purchasing mostly water. There is only about $.50 cents worth of stevia powder in liquid stevia. Why would you pay $10.00 for $.50 cents worth of stevia? We do not sell the liquid form because we feel it is not fair to our customers, and we don’t want to use any stabilizing additives to produce it. But, it is very easy to make liquid stevia yourself,  and the following recipe will show you how:

Liquid Stevia Directions
      – Mix one part Steviva Brands stevia powder with four parts warm water.
– Optional: 1 drop of grape seed extract (possesses antibacterial, antiviral, and antifungal properties that will preserve the liquid)
– Mix well until all the stevia powder is dissolved.
– Put into a small glass dropper bottle and refrigerate.


This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party- Main Dishes & Sides.

Yield: 4 SERVINGS prep time: 20 MIN

Good, basic Greek salad. Loved the finely chopped lettuce in this one.


1 large head romaine lettuce, finely chopped
4 medium Roma tomatoes, seeded & finely chopped
1 large cucumber, peeled & finely chopped
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
3 Tablespoons red wine vinegar
1 cup (4 ounces) crumbled feta cheese
1/2 cup pitted & halved Kalamata olives


Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.