We are Amy and Gail Shingler, sisters-in-law and friends!

We are passionate about living authentic and intentional lives!

We are enthusiastic about healthy eating!

We created a space to share our favorite recipes & the life philosophies from which they stem!

Our desire is to inspire,

may you be edified by what you read here!

Friday, May 9, 2014

Grateful Mindful Living

Yesterday, as my kiddos and I rode our bikes to school, I was filled with such gratefulness.  Watching Miranda, skirt flowing in the breeze, singing at the top of her lungs and loving every minute of the ride.  Then there was Gigi, seeing just how fast her little bike could go.  I sat there and just soaked it in, breathing in the morning air and taking time to be grateful for these simple yet profound moments.   Over the last few months we as a family have tried to experience life as it was meant to be lived.  Simple, not rushed, not filled with to do lists or expectations of others but truly learning to be.  Life is still busy but it is busy with intentionality and purpose.  I was reading a book about our thought life where the author made such a profound point.  He stressed that the things we thought about yesterday are realities in our life today. So in keeping with this theory the things we think about today will be our realities for tomorrow.  So I was reminded to keep my thought life positive, keep it real, keep it intentional.   With that said, anyone who knows me well, knows that I think about food a lot so I thought I'd share one of my latest yummies!  

We make this recipe weekly.  It keeps until the next day and is great to take on picnics or to put in wraps for a delicious lunch.  I love to watch my little kiddos eat this salad because they gobble it up and inevitably there are tiny strands of broccoli protruding from their mouths.  They just giggle and eat it up.  Raw broccoli is so good for you and it warms my heart when I can combine nourishment with the yum factor.

Broccoli Slaw Dressing 
(makes about 1 cup of dressing)
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries
2 teaspoon whole grain mustard
2 Tbsp Rice vinegar
1 Tbsp honey or a few dates
1 small clove garlic
1 Tbsp juice from one cutie or small orange (optional)
2 Tbsp Flax Oil (I've made it without oil and it was still yummy)
1/4 cup Vegennaise
2 Tbsp water

Let sit in blender for 5-10 minutes to let cranberries plump up.  Blend on high until all is blended and pour onto the slaw (can be made several hours before serving)

Pour over 1 large package of raw broccoli slaw.