Healthy Habit Challenge-Stop Eating At Night---YIKES!

This challenge is going to be a toughy--at least for me!  I challenge you to stop eating at least 12 hours before your typical breakfast time.  In other words, cut out the night time eating!
According to Simple Steps, our bodies digestive and circulatory systems need at least 12 hours of rest daily.    Research shows that when you stop eating at night, you will wake up feeling less bloated (and avoid a junk food hangover). What better way to start the day, right?

I am not one for over deprivation, actually I don't like depriving myself at all, so if you are a big night time snack you may want to take this in steps and gradually push back your over night "fast".  Perhaps start at 8pm, than 7:30, than 7, then nothing after dinner.  Be sure skip breakfast-it will now be just as intended (breaking the fast) and even more vital to healthy lifestyle.

Here's a great tip: Whatever you are craving at night, allow yourself to have it the next morning, you won't feel deprived and you'll have the whole day to burn it off.  More than likely you won't even crave it anymore in the morning!

Quinoa Corn Chowder

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic

• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Stovetop Directions:

1. Soak the quinoa 15 minutes or more
2. Rinse a couple of times, then drain into a colander
3. Peel & mince the garlic, jalapeno and ginger
4. Wash and trim the celery, slice lengthwise, then crosswise to dice
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the olive oil on medium low in a large dutch oven
9. Sauté the garlic, ginger, celery, & jalapeno 5 minutes
10. Add the potatoes, green beans and red pepper, sauté 5 minutes
11. Stir in the oregano, thyme, coriander, paprika and bay leaf
12. Add the quinoa
13. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
14. Add the fresh or frozen corn, cook 5 - 10 more minutes
15. Add salt & pepper, cilantro or scallions

Crockpot Directions:

1. Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
2. Combine all ingredients except corn & cilantro or scallions in a large crockpot
3. Cover and cook on low for 3 - 4 hours
4. Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
5. Stir in the cilantro or scallions, salt & pepper to taste, and serve

Deceptively Delicious Blueberry Oatmeal Bars

Non Stick Cooking Spray
2 c old fashioned oats
1 1/4 c all purpose ( I prefer ww) flour
1/2  sugar-for some reason maple sugar sounds yummy for this recipe-the conversion is 1/2 the amount of maple sugar for amount called for in the recipe)
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1tsp vanilla
3/4 c margarine
1 c low-sugar blueberry preserves
1/2 c spinach puree

Pre heat oven to 375

Coat 8X8 baking pan with cooking spray

In Large bowl, combine all dry ingredients and vanilla

Cut in the margarine until the mixture resembles coarse meal and is no longer powdery.

Press 1/2 of the mixture firmly into the pan.  Bake until lightly brown around the edges (13-15 minutes)

In another bowl, mix the preserves with the spinach puree.

Spread the blueberry mixture over the partially baked oats then sprinkle the second 1/2 of the oats mixture on top.

Bake until topping is slightly browned or 20-25 minutes.

Cool on rack before cutting into 12 bars.