Congratulations!

2019 bod e talk Holiday SWAG BAG!

Here’s all the BT goodness! What’s inside:

• Habit Tracker for navigating the holidays!

• Holiday Cookie Recipes - Four Bod E Talk-approved yummy cookies, oh so good!

• BT member’s favorite motivational quotes. Print out or use as a wallpaper for your smart phone.

• Special offer! Free shipping for our newest Bod E Talk Swag! BT T-shirts now available!

• Angelic Bakehouse coupon for 10% off storewide. The power of sprouted grains!

• Healthy Holiday Hustle and Bustle Worksheet - Conquer the holidays and LET GO of the stress!

Habit Tracker

Use this tool to help guide you through the holidays and keep your Bod E Talk progress in motion. You’ve learned so much about listening to your body, don’t let the holidays sneak in and sabotage all that you have accomplished. You’ve got this! We’ve left six spaces for you to write in your own habit goals. Some additional Bod E Talk suggestions include: journal, pause, self-E, positivity, tiny tweaks, and create. Stay on track this holiday season. Click on the Bod E Talk Habit Tracker below, and you will be redirected to the printable form. Print as many as you like.

Holiday Cookie Recipes

The holidays are always filled with lots of yummy treats, just begging for you to dive in. But with loads of Bod E Talk tools and practices, you’re ready for the holiday season! With these Bod E Talk-approved cookie recipes, you’ll enjoy some fabulous treats. Just remember always to respect your 80% full feeling and listen to your body talk!

Pecan Pie Bars

INGREDIENTS

FOR THE SHORTBREAD BASE

• 2 1/4 cups blanched almond flour

• 1/4 teaspoon sea salt

• 1/4 teaspoon baking soda

• 5 tablespoons coconut oil

• 3 tablespoons maple syrup

• 2 tablespoons almond milk

• 1 teaspoon vanilla extract

FOR THE FILLING

• 1/2 cup chopped dates (packed into the measuring cup)

• 1/2 cup maple syrup

• 6 tablespoons coconut oil

• 2 tablespoons almond milk

• 1/8 teaspoon sea salt

• 2 cups chopped pecans

INSTRUCTIONS

TO MAKE THE SHORTBREAD BASE:

1. Preheat oven to 350 degrees (F). Lightly grease a 9x9” square baking pan and then line with parchment paper.

2. In a large mixing bowl, whisk together the blanched almond flour, sea salt, and baking soda.

3. Add the coconut oil, maple syrup, almond milk, and vanilla extract. Mix well.

4. Place the dough in the baking pan and use your hands or a small spatula to press the dough evenly over the bottom of the pan.

5. Bake for 17 minutes. The crust should just be starting to turn golden brown around the edges. Allow the crust to set/cool for at least 10-15 minutes (or longer) before topping with the filling.

TO MAKE THE FILLING:

1. Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.

2. In a small saucepan TO MAKE THE FILLING:

1. Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.

2. In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and sea salt. Stir until the coconut oil is just melted and then remove from heat.

3. Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t have to dirty another bowl), and then stir in the chopped pecans.

TO ASSEMBLE AND BAKE:

1. Immediately spoon the filling onto the prepared shortbread base and use a spatula or the back of a spoon to spread the filling out evenly.

2. Bake for 16 minutes or until the filling feels like it has set. Cool completely before removing the bars from the pan and enjoy.

PHOTO AND RECIPE CREDIT Allergy Free Alaska

2-Ingredient Almond Cookies

INGREDIENTS

• 2 cups almond flour (exact amount will depend on almond flour brand)

• 1/2 cup maple syrup

INSTRUCTIONS

1. Add both ingredients to a bowl and stir until clumps form, then continue with your hand until you reach a dough-like consistency. Depending on how fine your almond flour is ground you may have to add a tiny bit more almond flour or a tiny bit more maple syrup to get to the right consistency. It should be the same as any other sugar cookie dough. (see video)

2. Preheat oven to 250 F (120 C).

3. Wrap the dough in parchment paper or cling film and freeze for approximately 15 minutes.

4. Roll out dough in betweet two pieces of parchment paper the size of your baking sheet to about 1/4" (0.5 cm). Remove top layer of parchment paper.

5. Cut out cookies and remove excess dough in between shapes with a knife or tooth pick. NOTE: To avoid dough from sticking to the cookie cutter, dunk it in water before you cut out the next one.

6. Lift up parchment paper full of cut-out cookies at edges, place on baking sheet.

7. Repeat the rolling out and cutting out and placing on a second baking sheet until all dough is used up. (Use left over dough to form little balls of about 1 tsp dough and place on free space on the baking sheet).

8. Bake cookies for 15-25 minutes depending on how thick you rolled them out. Keep an eye on them at the 15-minute mark. Almond flour burns easily.

9. Remove from the oven.

10. To make Chocolate Almond Cookies refer to instructions given further up in the blog post.

Healthy Soft Pumpkin Cookies with Salted Maple Frosting

INGREDIENTS

FOR THE COOKIE DOUGH:

• 1/4 cup melted and cooled coconut oil (or sub melted butter)

• 1/3 cup pumpkin puree

• 1/4 cup organic cane sugar (regular sugar or coconut sugar will also work!)

• 1 tablespoon pure maple syrup

• 1 egg, at room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups packed fine almond flour (do not use almond meal)

• 3 tablespoons coconut flour

• 1/4 teaspoon baking soda

• 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)

• 1/4 teaspoon salt

• Optional if not using frosting: Roll dough in cinnamon sugar (1/4 cup sugar + 2 teaspoons cinnamon)

FOR THE FROSTING

• ½ cup powdered sugar

• 1 tablespoon pure maple syrup

• 1 tablespoon melted butter

• 1/2 tablespoon unsweetened almond milk, plus 1-2 teaspoons more to thin if necessary

• Pinch of sea salt, to taste

INSTRUCTIONS

FOR THE COOKIE DOUGH

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.

3. Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you'd like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.

4. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.

FOR THE FROSTING

1. In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie!

2. Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day. Cookies can be stored in a container at room temp for a few days, then I recommend storing them in the fridge.

Flourless Peanut Butter Banana Oatmeal Cookies

INGREDIENTS

• 2 cups (225 g) quick oats

• 2 (285 g, approx. 1.25 cups) ripe bananas, mashed

• 1/2 cup (125 g) natural peanut butter (or other nut or seed butter of choice)

OPTIONAL ADD-INS

• 1–2 tablespoon maple syrup or coconut sugar, or stevia to taste

• 1/2 teaspoon sea salt

• 1/2 teaspoon pure vanilla extract

• 1/4 cup (45 g) dairy-free chocolate chips or 1/4 cup add-in of choice such as chopped nuts, raisins or dried cranberries (add up to 1/2 cup if you want and feel free to mix and match!)

INSTRUCTIONS

Pre-heat oven to 350 F.

1. Mash the bananas in a bowl with a fork until they form a paste.

2. Add the rest of the ingredients and mix well.

3. Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.

4. Bake for 15 minutes. They should be firm and slightly browned when done.

BT Member’s Favorite Motivational Quotes.

Recently, Bod E Talk asked you on our Facebook Page what your favorite motivational quotes were. Well, you responded! So here they are. Feel free to download these and use them as your smartphone wallpaper or just print them out and plaster them anywhere you want! Enjoy.

Special Offer from Bod E Talk

Now through 12/31 enjoy FREE shipping on our Bod E Talk T-shirts! Grab them up!

Coupon Code From Angelic Bakehouse

Bod E Talk is pleased to be an official health influencer for Angelic Bakehouse. We love their FLATZZA’s! The code BodETalk2020 unlocks a 10% discount on your entire order placed through February 29, 2020 (leap year!). https://www.angelicbakehouse.com/

Holiday Hustle and Bustle Worksheet