30 Day Whole Body Detox

  If you’re feeling any of these symptoms, this may be the ideal program for YOU! *Bloating, constipation. *Tired and lacking energy. *Dry skin and lack luster hair. *A feeling of living in a fog or cloudy head. *Discomfort after … Continue reading

This Granola Bar IS Better Than A Cookie

“They’re not health food,” said Jayne Hurley, senior nutritionist with U.S.-based Center for Science in the Public Interest. “They’re basically cookies masquerading as health food.”   Yep……couldn’t agree with you more Ms Hurley.  Just in case you skimmed over the … Continue reading

Win Win To Support Sharlene

Some people wouldn’t recognize a win win opportunity if it parked itself in their life.

If your one, then pass on this message.

If however your life has been touched by the journey of the Bosma family over the last 10 days, in one way or another, you can send a powerful message of “we care”.

I love this product line and have learned from Lisa so many other uses for the dips. I will share my “tried and tested” at another time.

For now this is time sensitive!!!

Until 9 pm this evening!!!!!
If your local, mention High Voltage Health and shipping will be taken care of

HEADS UP: it’s been extended to today Friday May 17th!!!!!

Call Lisa at number below.

Hello everyone, I am sure that you have all read about the death of Tim Bosma this past week.

His wife, Sharlene Bosma is also an Epicure consultant and part of my direct Epicure team! The tragedy she has experienced this week is just unimaginable to all of us!
Epicure Head office posted the following statement on our Epicure Selections webpage

“In Memory of Tim Bosma, Loving father, supportive husband, and part of the Epicure family. Our sincere condolences go out to his wife, Consultant Sharlene Bosma and her family. Tim will be greatly missed by all.”
On Thursday, May 16, 2013 Epicure will donate $1 from the sale of every dip sold
to a trust fund that will support Sharlene and her daughter.”

Epicure consultants across Canada said “What can we do to help?”, and Epicure Selections answered.

I too will be personally donating $1 for each jar sold, to the Bosma fund!

3 Onion
Blue Cheese
Cheese, Chives & Bacon
Creamy Ranch
French Onion
Herb & Garlic
Lemon Dilly
Louisiana Hot & Spicy
Mango Curry
Roasted Red Pepper
Summer Berry Fruit
Sun-dried Tomato & Herb

Hug your families tight tonight and stay safe! Love to all of you!

Lisa Sinichko
Leader – Epicure Selections
“Epicure is not a Food Company that serves people, but a People Company that serves food” – Amelia CEO, Epicure Selections



P.S. note I have more of a connection to healthy food, Direct Sales, humanities, community and simply lending a hand when life takes its toll. No connection to Epicure.

Vanilla-Strawberry Oat Bars

You do it everyday, I am unsure of who “said it”

People most often plan for their finances; which bills to pay when, depositing in savings or rainy day or retirement accounts.

The same skill is required in planning for your health. You most likely have the long term goal. What needs to be done is the breaking it down into daily tasks.

For years I have been practicing Sunday planning day. Kathy Kaehler calls it “Sunday Setup”.

In addition to planning the meals, as a family we will also plan the schedule a little later this evening. This way our nutritional and time scheduling needs are all met.

With planning some healthy lunches I am about to make these incredibly yummy bars. These were made earlier in the week and were a big success. Your kids will love them! Although they were made to accommodate school lunches, secretively, they were enjoyed by myself mid afternoon accompanying a cup of coffee.

As well, they disappeared quickly as:

*healthy breakfast alternative
*”tie me over” until
*on the way to extra curricular activities
*school friendly, NUT FREE

The source for this, a gluten free version and many more healthy easy to do’s can be found at WHATS UP USANA.

Vanilla-Strawberry Oat Bars

Photo by Raji Barbir

1/2 cup whole wheat flour
1 1/2 cup rolled oats
2 tbsp French Vanilla Nutrimeal
1/2 tbsp. Fibergy Plus
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup maple syrup
1/3 cup corn oil (feel free to us coconut oil)
1/4 tsp vanilla
1/3 cup strawberry fruit spread (either unsweetened or no-sugar added)

Preheat oven to 350 degrees.
Mix dry ingredients together (flour through sea salt).
Add maple syrup, oil, and vanilla.
Press 1/2 of the mixture into a bread pan.
Spread jam over the bottom layer.
Cover the jam with the rest of the mixture to create a top layer.
Bake for approximately 30 minutes, or until light, golden brown.

The dough can be a bit of a challenge. A quick handling tip.

We’ve tried them, we’ve tested them, we love them. And did I mention how darn healthy they are?

Be sure to check out the gluten free version:
Gluten-free version: Chocolate Oat Bars w/Mixed Berry Jam

Flourless (Glut Free) Chickpea Cake

In being new to the flourless/glut free world, my library of recipes is limited.  Well, how about nil!  In having a friend that has both a passion for cooking and an extensive library I have learned to trust his suggestions.

This one is yet another gem.  Seriously,  I am running out of adjectives to describe some of the things we have been whipping up.

Taken from Margaret Kane’s “The Best of Food”, another one that is so easy and was made by one of my children.

As with most recipes that call for canned chickpeas, we use dried.  In having a warm spell of weather,  I skipped the soaking part and had several cups cook overnight in a crock pot.  A cans worth (approx 540ml) was then measured out, placed  in zip bags to be frozen. A quick thaw and their ready to go for the next idea.  This makes using dried so much easier.  IF however, you are going to reach for canned, please, use EDEN.

Although she suggests orange juice and rind for the lemon, the taste of the lemon and raspberry together was engaging to the taste buds.

Margaret writes about this cake:  A deliciously moist cake ideal for those with allergies to wheat.  I featured it in a April Fools Article on dishes made with surprise ingredients.  This cake, which resembles cheesecake in taste and texture, would be great served with fruit compote or fresh fruit salad.  Add chopped crystallized ginger and/or a little powdered ginger to the batter if you like.  You could also substitute about 1/4 cup (50ml) orange juice and rind  for the lemon.  For an elegant presentation, serve with raspberry sauce.

19 0z  (540ml) can chickpeas, drained and rinsed
finely grated rind and juice of 1 lemon
4 eggs
1 cup (250ml) sugar
1/2 tsp (2ml) baking powder
Icing Sugar

In a food processor, process chickpeas with lemon rind and 2 tbsp (25ml) of the juice until very smooth.  Add eggs, sugar and baking powder.  Process a few seconds until ingredients are well blended.  Pour batter into greased (we used coconut oil) 9-inch (23cm) springform pan.

Bake in preheated 350 F (180 C) oven about 45 minutes or until cake tester inserted comes out clean.  Cool about 15 minutes in pan.  Remove sidesof pan.  Drizzle with remaining lemon juice and dust with sifted icing sugar.

Makes 12 servings


Thaw and puree a 300 g package of frozen raspberries.  Strain through a sieve to remove seeds,if desired.  (We used fresh)


Disaster in the kitchen

Well, ok, not quite a disaster.  No one died and it wasn’t quite calamitous.  Although it wasn’t heartbreaking I was disappointed.

Armed with and in being excited about receiving a recipe on how to “make” my own GF flour I purchased, measured and gathered the appropriate amounts of the specific flours.

The recipe I chose was an old fashioned coffee cake.  When we talk about emotional eating this recipe hits my memory button.  It was given to me some 20 years ago.  I like to call it my new mom cake.  In bring home my first born this was something I could whip up in a minute to share over a cup of coffee with visitors.  As well,  it was something I would always make to take to a new mom friend.  It is easy, reasonably healthy (for a cake) and all the ingredients are on hand and in the pantry.

For years I have recognized and realized how my gut felt when I ate grains, then armed with the knowledge from viewing FOOD MATTERS, I continue to avoid grains.  In getting curious and I suppose to test my theory of grains and my gut we’re trying to transition some of our favs into Glut Free.

Firstly here are the two recipes.  The first is the combination to make Gluten Free Flour, the second is the loaf:


6 cups white rice flour
2 cups potato flour
1 cup tapioca flour


¼ cup butter                                        1 tsp baking powder
1  cup white sugar                               ½ tsp baking soda
2  eggs                                                      1  tsp vanilla
2  cups flour                                          1  cup sour milk
(we don’t drink milk so I always have  powdered on hand.  You “sour” it by adding a tsp of vinegar)


3 Tbsp brown sugar                             1Tbsp cinnamon (COMBINE THEM)

Combine the butter and sugar.  Add eggs and vanilla, sour milk.  Mix gently in dry ingredients.  Pour half the batter into a greased or lined with parchment paper loaf pan.  Sprinkle half of the topping on the batter.  Pour in the rest of the batter and top with remaining topping.  Cut through with a knife in a zig zag fashion.  Bake in a preheated oven at 350 for 1 hour or until toothpick inserted comes out clean.

I made a couple of changes that obviously may not have been a good thing.  In not having butter, I used coconut oil and of course the GF flour.

My kids made the same loaf just a couple of months ago with the store bought pre-made GF flour with much success.  This time, it resembled something that could have been used as a door stopper!!!!!!

Oh did I mention that in my excitement and a bit of a hurry I forgot to add the baking soda.  UGH!  Yes baking is a science, chemistry.  In showing the loaf to a trusted GF experienced friend, they confirmed that just the baking soda glitch created the weighted product.

The loaf is now cubed and in a freezer bag for sometime in the fall to be used as a bread pudding.

Once this warm weather passes I WILL attempt again.  This time I will use butter and heck, the baking soda is the first thing to come out of my pantry in gathering the ingredients.

In my ever so philosophical manner I got to thinking; how many times have you tried something and because the success wasn’t achieved the first time did you give up?

In love or relationships; has one fell short of expectations?  OF COURSE it has.  Are you now living the life of a hermit; not talking to anyone or worse, not trusting anyone OR yourself?

In business have you said “this doesn’t work”!!!  You blame it on your company, blame it on your product, blame it on your services, blame it on someone else?

Have you gone out to a restaurant and had a bad meal?  Have you stopped dining out?

What about starting an exercise program?  I know of many of you that after a short period of time have stopped for one reason (excuse) or another.

The dictionary defines the opposite (antonym) of calamity as beneficial and advantageous.

In the words of T HarvEker:  “what you do in anything, you do in everything”.  It’s not the failure in something that stops you.  It’s the mindset that you are creating in not trying again.

Get back in the kitchen!

Chocolate Gluten Free Chickpea Cake

Ha, I switched the words of the name of this recipe around just a touch. 

I figured Chocolate would catch your eye first. Although there is that very small percentage that does not enjoy chocolate, most do.

Secondly, you will find Gluten Free.  It seems to be a growing trend to implement into everyday lifestyles. Why not!  With the food industry playing with our grains and the worries of Frankengrain, gluten free is a good thing.  I have noticed for 3 decades how my gut feels when consuming too many grains.  Having formal diagnosis isn’t always necessary if your in tune with your body.  It WILL “speak” to you.

Ahhhh, the chickpea.  So versatile, so healthy.  Now you can have it as dessert.  Number one rule with the chick pea is to reach for dried.  Soak them overnight then boil. If not dried then a can version is ok, IF it’s  EDEN brand.

This recipe came to me by my number one choice of communication……..referral.  You can find it in the the February 2012 Readers Digest.  However, IF I had seen this in the magazine I may have torn the page out.  Then I would have filed it in my “to try” file.  BUT, I am networker in health and wellness.  I place more value in trying something that someone has tried themselves, then pass it along.

It can be a challenge when you have several different levels of desires, likes and don’t likes and preferences in feeding a family.  We don’t (choose not to) purchase store bought/packaged cookies, treats and such.  Yet we do enjoy a “little something” on an occasion.  As well, in packing a lunch for school we stay away from the granola bars.

It’s all about MODERATION rather than DEPRIVATION.

I had to warn, almost discipline the kids to STAY AWAY and HANDS OFF when I made this for the first time for a holiday BBQ.

My goal is to work through a healthier choice for the sugar in this recipe.  If your a “carb counter” then this may not appeal to you. I however think that one of the best things we can do for our (and our family’s) health is to make more foods at home and stay away from store bought prepared foods and dining out.  Whole foods, clean foods, made from love food.

Gluten-Free Chickpea Chocolate Cake

10 oz (300 g)    semi-sweet chocolate, chopped OR 1 1/2 cups semi-sweet      chocolate chips
1 19oz can          chick peas, rinsed and drained  OR 540 ml soaked and boiled        chick peas
4      eggs
3/4     cup of sugar

1.  Preheat oven to 350 F (180C).  Grease a 9” round (or heart shaped OR square) cake pan.  Either line it with parchment paper or dust the sides and bottom with sifted gluten-free cocoa powder.

2.  In a double boiler or heatproof bowl set over a pot of barely simmering water, melt chocolate, stirring occasionally, until smooth.

3. In a bowl of a food processor, combine chickpeas, eggs and sugar; process until smooth.  Add melted chocolate and blend until smooth, stopping occasionally to scrape down sides and make sure chocolate is completely mixed.

4.  Spread batter in prepared cake pan.  Bake in preheated oven for 40 minutes, or until knife inserted into the center of the cake comes out clean.  Cool in pan on a wire rack for 10 to 15 minutes before transferring to a serving plate.

5.  Dust with icing sugar.  I however am envisioning this made with local fresh strawberries on top.

***TIP:  If you’re baking for people with severe allergies, check the label on the chocolate and icing sugar, if used, to be sure it is 100 percent gluten-free.***



Make your cake and eat it too!

*an update to this:  a friend looking for a little more pizzaz and umph added 1 teaspoon of powdered cocoa and 2 teaspoons of instant coffee.  I tried it and it definitely did spice it up a bit*