"Faithful Foodies" was inspired by Christian Gals (involved at Saddleback Church's Walk & Worship) who love to Bake & Cook. And this blog is dedicated to finding a way to incorporate healthier ingredients into tasty treats and sharing the recipes. It's your body, but...God Created It, Jesus Died For It, the Holy Spirit Lives In It, Shouldn't You Take Care Of It!

Saturday, August 3, 2013

Stone Fruit Salad

            Stone fruit includes peaches, nectarines, plums and cherries as well as special varieties of stone fruits like “dino-eggs”, “sweet saturns,” and more! The benefit of the stone fruit in this salad is that it creates a lovely sweet salad for the summer. Stone fruit are found in any basic grocery but are especially nice from the farmer’s market, picked fresh.

Makes 2 entrée servings or 4 side servings.


2 cups baby arugula

4 cups mixed greens

2 cups mixed stone fruit (peaches and plums or cherries and nectarines), sliced thin

1 Hass avocado, diced (or Reed)

4 tablespoons walnut pieces


1/3 cup balsamic vinegar

1 cup extra virgin cold pressed olive oil

2 tablespoons raw honey, agave, or 2 drops stevia

1 teaspoon Sea salt

2 tablespoons Italian seasoning, dried

            Begin by blending the dressing ingredients in a basic blender or with an immersion blender. Blend well until completely emulsified or well combined. Remove from the blender and store in the refrigerator until ready to use. This recipe will save in the refrigerator for up to 10 days.

            Prepare the salad by gently cleaning the leaves, and drying them out completely. In a mid-sized mixing bowl toss together the mixed greens and arugula. Plate greens by spreading them evenly over each plate, creating side portions or entrée portions accordingly. Then in a small mixing bowl toss together the stone fruit slices with 2 tablespoons of the dressing.

            Arrange the stone fruit over the top of each salad evenly. Now take the diced avocado and top the stone fruit with the diced avocado.  Sprinkle salad with the walnut pieces. Enjoy this salad as an easy starter dish or as an entrée. If enjoying as an entrée you may even elect to add a scoop of steamed quinoa to the top of each.

Nutrition Note:

            One whole peach is only 37 calories on average, making the peach a low calorie source of b vitamins, vitamin K which is essential for healthy blood and Vitamin E, promoting healthy hair skin and nails.

Friday, May 3, 2013

A Fresh New Look - "Better Together"

"Change" is inevitable.  "Change" can be an adjustment.  "Change" can be good. 
Also with change can come a fresh "new" look.

Here it is folks...the "new" Walk & Worship logo and what it represents.

"Togetherness" (better together & no one walks alone)
"Praise" (to our heavenly Father)
"Energy" (move & strengthen our bodies to serve God)

You may have already seen the "Change" on our Facebook page.

Although our look may have changed our mission is still the same. 
Provide a safe and welcome environment to newcomers.
For everyone at any age and ability.
Having fun with fitness.
Creating a ministry that reaches out beyond our circle/ourselves, to serve others for the glory of God. 

We'd love to see you at Walk & Worship on the Lake Forest campus.  M-W-F from 6-7 pm outside the Worship Center near the Pavillion.

Saturday, April 27, 2013

Coconut Lemon Bars - Paleo Style

Recently I've found some amazing recipes done Paleo style.
If you want to learn more on Paleo <just click the word

We personally choose the Daniel Plan; but there are many similarities and certainly the same goals.  Making Healthy Choices!
Thanks to Yummy Paleo for sharing this tasty treat.
I made these this past Friday (4/26) and I believe they were a hit as I only came home with just a few remaining morsels.
  • 2 eggs
  • coconut oil 1/4 cup
  • honey 1/4 cup (for cookie)
  • coconut flour 1/4 cup
  • coconut flakes 3/4 cup
  • fresh lemon juice 1 cup
  • 6 eggs
  • honey 1/2 cup (for topping)
  • coconut oil 1/2 cup
  • sea salt

Cooking Steps

Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined. Transfer to a bowl and stir in remaining coconut flakes.
Grease a glass Pyrex baking dish with coconut oil. I used a 7×11 or 2.2 QT/2 L dish.   Press cookie batter base evenly into dish. Note: this size makes a very thin layer of cookie crust.
Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Now for the topping:  Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.

Note:  I tend to like the tartness of lemons; so if you're more inclined to "sweet" vs "tart" you might want to add some extra honey.
It was also suggested to freeze these. 
What I would have done differently?  Refrigerate over night, cut into bite size pieces and then freeze.  I froze prior to cutting and had to thaw them out to get the knife thru.

Friday, April 19, 2013

Cacao Coconut Macaroons

Cacao Coconut Macaroons
¼ cup Unsweetened Coconut Flakes (chopped)
¼ cup Pecans (chopped)
¼ cup Old Fashioned Oats
½ cup Whole Wheat Flour or Spelt Flour
½ tsp Salt
¼ tsp Ground Cinnamon
¼ cup Cacao Nibs (Navitas Naturals) or ¼ cup Dark Chocolate Chips (chopped)
¼ cup Agave Nectar or Coconut Nectar
Zest of one orange
Preheat oven to 325 degrees.
Mix ingredients in a large bowl; roll into 1 inch balls.
Bake on parchment lined baking sheet until golden brown, 10 to 12 minutes.
Let cool, enjoy!
Thanks to Kitty for bringing these healthy treats to Walk & Worship last week!  They were/are delicious!
NOTE:  I used all Organic ingredients.  I also opted for Coconut Nectar instead of the Agave. 
A helpful tip - wet your hands with water before rolling dought into balls.  It will help press together these little cookies and limit the sticking to your hands while rolling.

Paleo Pumpkin Breakfast Cookies

These cookies are Delicious!  Thanks to "The Preppy Paleo" for sharing this recipe.

I baked these up last night and will be bringing them to our Walk & Worship Ministry Friday night class.  Yum!

I doubled the recipe because of the size of our group.

And my "Add-Ins" are: 1c Shredded Coconut; 1c Currants; 1c Chopped Walnuts; 1c dark chocolate chips and a 1/2c Kumat (flour) to thicken up just a bit.

What will your "Add Ins" be?

You can find the recipe by clicking on "The Preppy Paleo"

Saturday, October 20, 2012

Walk & Worship Facebook Page

Don't forget to LIKE US on our Walk & Worship Facebook Page - where you can get all current happenings at this wonderful Saddleback "Daniel Plan" Ministry.

Red Potato Salad

6 Servings
Potato salad isn't just for picnics — this sophisticated version can be used as a side dish for even the fanciest meal. Instead of mayonnaise, we use mustard and wine combined with vinegar and a moderate amount of olive oil. The result is a sharply flavored mix for the potatoes. Small red potatoes, or new potatoes, are better suited for this dish because they have a firmer texture after boiling than the commonly used russets or baking potatoes. They also have a lower glycemic index than russets. Remember to remove any sprouts before cooking. If you find very small red potatoes, you can leave the skin on and cut them in half.


1 1/2 pounds red potatoes, organic if possible
1/4 cup Dijon or Dusseldorf mustard
1/4 cup dry white vermouth
1/4 cup white wine vinegar
2 tbsp quality extra-virgin olive oil
1 yellow onion
2 stalks celery
2 tsp capers
1/2 cup chopped fresh parsley (note - I would use less next time; maybe a 1/4 cup instead)
Chopped fresh dill to taste
1/2 lb. steamed green beans, cut in 1-inch pieces (optional)


1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.
4. Pour dressing over the potatoes while they are warm, tossing well.
5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).
6. Correct seasoning. Chill until served.
7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.

Nutritional Information:
Per serving:
154 calories
5 g total fat (1 g sat)
0 mg cholesterol
24 g carbohydrate
3 g protein
3 g fiber
250 mg sodium

- Recipe reprinted with permission of DrWeil.com.