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egan Recipe: Energizing Strawberry Cream Chia Pudding This luscious chia pudding is dairy free, gluten free

and is comprised of some serious superfoods that will enhance your beauty. It's low glycemic, helps keep you hydrated, assists with weight loss and nourishes your body with vitamins, minerals, fiber and antioxidants. The star of the show is the tiny yet miraculous chia seed. Ingredients: (Always use organic ingredients when available.) 1 cup organic strawberries (fresh or frozen) 1 cup almond milk (or your nut/seed milk of choice) 2 pitted medjool dates 1 Tbsp. lucuma powder 1 tsp. vanilla bean powder OR 1 Tbsp. vanilla extract pinch of pink himalayan salt liquid stevia to taste 1/4 cup of chia seeds Directions: Blend your nut milk with the strawberries, dates, vanilla, lucuma and sea salt. Sweeten further with stevia if so desired. Transfer mixture to a glass bowl and add 1/4 cup chia seeds. Stir well. Let mixture set in the refrigerator for several hours or overnight so that the chia swells and thicken. To serve, eat as is it's THAT GOOD! Or you can pop some organic strawberries, raw pistachios and raw cacao nibs into the bottom of a glass dish or mason jar (however fancy you want to get with it) and spoon in desired amount of chia pudding - top off with more strawberries, pistachios and cacao nibs for presentation (plus it just tastes amazing) and enjoy slowly, savoring each bite. Tasty and healthy for you that's my kind of food!

Harvest Brussels Sprouts with Balsamic Glazed Walnuts Serves 8 Ingredients (Always use organic ingredients when available.) -3 tbsp olive oil -2 lbs brussels sprouts, quartered -2 medium yellow onions, finely chopped -2 medium apples, finely chopped (we used gala, but any variety will work) -2 tbsp balsamic vinegar -Himalayan salt and pepper to taste For the walnuts -

-1/4 cup crushed walnuts -2 tbsp balsamic vinegar -1 tsp dried rosemary -1 tsp dried sage -1 tsp dried parsley Directions -Preheat oven to 400 F -Add olive oil, brussels sprouts, onions, apples, vinegar, salt and pepper to a bowl and stir well -Pour mixture into a glass baking dish -Bake at 400 for 25 minutes -While brussels are roasting, mix walnuts, vinegar and herbs in a small bowl -Remove brussels from oven and add walnuts to baking dish. Stir well -Return to oven for an additional 15 to 20 minutes (I like some of that burnt crispiness so I usually leave them in for at least 20 minutes)

Chocolate Oatmeal No Bake Cookies (Always use organic ingredients when available.) 1/2 Cup Coconut Oil 1 1/3 C Raw Honey 1/2 C Almond Milk 4 Tbsp Cocoa 1/2 C Organic Peanut Butter 3 - 3 1/2 C Quick cooking Oats 2 tsp. Vanilla TIP: Use PB2 for a healthier version & add any additions you like, raisins, nuts, etc. Make sure you are in a cool dry area while making these. Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. Enjoy!!! Indian-Spiced Veggie Burgers Ingredients: (Always use organic ingredients when available.) 1 cup peeled and diced potato (from an 8-ounce russet potato) 1/2 cup small cauliflower florets 1 1/2 cup raw unsalted cashews 1/2 cup thawed frozen peas 1/3 cup diced green onions 2 teaspoons curry powder 1 1/2 teaspoon onion granules 1/4 teaspoon fine Himalayan salt 1/4 teaspoon freshly ground black pepper

Directions: Cook potato in boiling water until very soft, about 15 minutes. Drain and cool slightly. Cook cauliflower in boiling water until very soft, about 6 minutes. Drain and cool slightly. Preheat the oven to 400F. Place cashews in a food processor and pulse until finely ground. In a large bowl, combine potato, cauliflower, cashews and remaining ingredients. Use your hands to break up chunks of potato and cauliflower, and press the ingredients until they hold together. With damp hands, form into patties* about 4 inches in diameter and 3/4-inch thick. Place on a parchment paper-lined baking sheet. Bake 15 minutes, then flip burgers and continue to bake until lightly browned on the other side, about 15 minutes longer. *Forming neat veggie burgers: Dampen the inside of a 1/2-cup measuring cup and pack it with the burger mixture, pressing down firmly. Turn the cup over and shake it gently to release the mixture into the palm of your hand, then press down with your other hand until the patty is about 3/4-inch thick. Freezing veggie burgers: Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in individual resealable plastic bags, and freeze up to 6 months. To reheat, unwrap the burgers, place on a parchment paper-lined baking sheet and bake at 300F until heated through, 20 to 25 minutes. Got a craving for a sweetie? No-Bake Chewy Coconut Bars from Healthy Homemakers! For Free Health and Wellness Updates, Subscribe to our Organic Ingredients1/4 cup raw cashews 1/4 cup raw almonds 6 dried apricots (dates can be substituted) 2 tbsp honey (or coconut crystals) 1/2 cup unsweetened coconut flakes 1/4 cup coconut oil Read on:

Beet, Strawberry & Orange Salad Yield: Serves 1 INGREDIENTS (Always use organic ingredients when available.) 1 cup baby arugula leaves 1 celery stalk, finely chopped 2 medium beets, cooked, peeled and cooled, cut into bite size pieces 10 strawberries, sliced 1 navel orange, cut into supremes

1 green onion, finely chopped 2 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped 1 tsp fresh rosemary, chopped 2 tbsp white wine vinegar 1 tsp Dijon mustard tsp Himalayan salt tsp freshly cracked black pepper The juice and zest of the orange INSTRUCTIONS Start by collecting the zest of your orange and throw that into a small mixing bowl. Add the vinegar, mustard, salt and pepper and mix well. Be sure to wash first 9 ingredients thoroughly. Over that same bowl, cut your orange into supremes, in order to collect the juice but throw the supremes into a larger, separate bowl. When youve got all your supremes done, make sure to squeeze all the remaining juice out of the membrane thats left behind. Throw the rest of the ingredients in with the orange supremes. Pour reserved "vinaigrette" and mix well. Transfer to serving plate and garnish with a slice of orange, if desired. Via:

Baked Onion Rings (Low Fat) (Weight Watchers) Servings: 2 Serving Size: 1/2 Old Points: 1 pt Points+: 2 pt Calories: 74.7 Fat: 0.6 g Carb: 14.7 g Fiber: 1.6 g Sugar: 1.7 g Protein: 2.9 g 1 medium onion, sliced into 1/4 inch rings 2 1/4 cups low fat buttermilk 1/2 cup panko bread crumbs 1/4 cup Italian seasoned whole wheat bread crumbs 1/4 cup crushed corn flake crumbs salt to taste olive oil baking spray Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated. Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil. Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions. Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately Crockpot Cashew Chicken.. Oh so good!!!!!!!!!! Ingredients: 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup all purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews ( I love cashews so I would add more ) (source:.daydreamkitchen) Directions: Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings. If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients... Crock-Pot BBQ Ribs Recipe The meat falls off the bone as you take them out of the crock pot! Ingredients: 4 pounds Ribs of your choice 2 teaspoons Worcestershire sauce 1 teaspoons vinegar salt and pepper to taste 1 bottle of sweet baby rays BBQ 2 tablespoons brown sugar 1 teaspoons oregano Directions: In a bowl, mix together all the ingredients except for the ribs themselves. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Creamy Garlic and Butter Shrimp If you want to "SAVE" this recipe be sure to click "SHARE" so it will store to your personal wall so its easy to find! 1 3 1 1 3 1 lb raw shrimp, peeled, deveined and tails removed cloves garlic, minced divided tablespoon lemon zest tablespoon vegetable oil tablespoons butter tablespoon basil, chopped fine

6-8 oz Angel Hair pasta Grated parmesan Place the shrimp in a bowl and add one teaspoon of garlic, the lemon zest and the vegetable oil. Stir and let marinate while the pasta cooks. Cook the pasta according to the package instructions, but cook for one minute less than instructed. During the last three minutes of the pasta cooking time heat the butter in a large skillet until it foams. Add the remaining garlic and saute until fragrant, about 30 seconds. Add the shrimp with the marinade and cook for 30 seconds, or until the shrimp are just turning pink. Add the basil and stir to combine. Reserve 1/4 cup of the cooking liquid, then drain the pasta and add it directly to the pan work quickly or your shrimp will over cook. Stir to combine, allowing the shrimp and past to cook the rest of the way, about one minute more. If the sauce does not coat the pasta completely add a bit of the cooking liquid to thin it out. Top with grated Parmesan and a spritz of lemon juice.

Honey Lime Shrimp (serves 2) 1/2 pound large shrimp, peeled and deveined 1/4 cup olive oil 2 T honey juice of one small lime, or half a large lime (2-3 T) zest of one small lime, or half a large lime 2 cloves garlic, smashed 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge. 2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade. 3.) When youre ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.) 4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately! I am a big fan of these shrimp the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Best of all, they took about 10 minutes to make, start to finish perfect for a quick weeknight meal! I served mine with a spicy corn dish on the side (super delicious recipe forthcoming), as well as some chopped heirloom tomatoes sprinkled with salt and pepper. You could serve them over brown rice with your vegetable of choice on the side, or pack them into some warmed flour tortillas with a little shredded

romaine and some sour cream for shrimp tacos! Theyd also make a delicious salad topper, or a lovely accompanim ent to a beautiful grilled steak. Irresistible! Puff Pastry Napoleon with White Chocolate and Raspberry Truffle Mousse. Ingredients 2 sheets puff pastry 3.5 ounce white chocolate chips (about cup) 1 egg yolks 1 tablespoon sugar cup heavy cream 1 bag Wildtree Raspberry Truffle Mousse 1 (8 ounce) container whipped topping Method of Preparation: Thaw 4 sheets of puff pastry. Cut in thirds, then cut each third into thirds. Bake on parchment lined sheet pans at 400F for 10 minutes until puffed and lightly golden. Set aside. Place chocolate into a heat resistant bowl. Whisk yolk and sugar in a small bowl until pale. In a saucepan, bring 1/4 cup of cream to a boil then pour slowly over egg mixture to temper. Pour back into the saucepan, cooking over low heat until the mixture coats the back of a wooden spoon, stirring constantly so that the egg doesnt cook. Pour over the chocolate and stir gently until melted and smooth. In a separate bowl, whip the remaining cup of cream until almost still peaks. Fold half of the whipped cream into the chocolate mixture to lighten, then gently fold in the remaining whipped cream until fully incorporated. Let set in the refrigerator for an hour. In a separate bowl combine the Raspberry Truffle Mousse and whipped topping. To assemble, spread some of the white chocolate mousse onto one square of puff pastry. Spread some of the Raspberry Truffle Mousse onto a second pastry and place mousse side up on top of the first pastry square. Top with fresh raspberries or strawberries. CROISSANTS DE NUTELLA INGREDIENTES Para 12 piezas que se necesita 20 gr de harina 1 paquete de levadura instantnea Para la pasta 300 gr de harina 40 gr de azcar en polvo 1 cucharadita de sal 2 huevos 80 gr de mantequilla blanda Relleno 12 cucharadas de Nutella 1 yema de huevo, 1 cucharada de leche PREPARACIN Es muy fcil de hacer y slo le llevar 30 minutos. Preparar la levadura como lo dice en el empaque. Mientras tanto preparar la masa. En un tazn, mezcle la harina con la sal y el azcar. Aadir la mantequilla, el huevo y mezclar hasta

obtener una firma, masa suave. Amasar. A continuacin, aadir la levadura y seguir amasando durante 5 minutos. Coloque la masa en un recipiente limpio, tapar y dejar reposar por 15 min para que suba el doble de su volumen. Estirar la masa hasta un espesor de 5 mm, de manera a obtener un crculo. Cortar 12 tringulos y poner una cucharadita de nutella en la base de cada tringulo. Empezar a rodar la base de la masa hasta el final. A continuacin, transferirlos a un plato cubierto con papel de hornear. Deles tiempo para duplicar su volumen de nuevo. Mezclar la yema de huevo con la cucharada de leche y con una brocha pasar sobre la superficie del croissant con la mezcla de leche de huevo. Cocer en el horno precalentado a 180 grados durante 20 minutos. Disfrute!
Homemade Honey-Based Ketchup! Ingredients: 6 oz can tomato paste 1/4 cup honey (or agave) 1/2 cup white vinegar 1/4 cup water 3/4 tsp salt 1/4 tsp onion powder 1/8 tsp garlic powder Directions: Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat and cover until cool. Chill and store refrigerated in a covered container.



Grilled Artichoke Pesto Zucchini Bites

Ingredients: 2 lbs zucchini (about 2-3 large zucchini) 9 oz package frozen artichoke hearts, thawed and squeezed of excess water zest of 1 lemon 1 tbsp lemon juice 2 cloves garlic, roughly chopped the leaves of half a bunch of parsley (about a cup) 1/4 cup walnuts pinch of salt and pepper 1/4 cup extra virgin olive oil 1 oz parmigiano reggiano, grated (about 1/2 cup) Directions: Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they're too thin they won't stand up on the own, but if they're too thick, they won't be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper. Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough to take the raw edge off and give them some pretty little grill marks. Remove the grilled zucchini ribbons to a plate. In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated Parmesan. Taste it to check for proper seasoning. Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. The artichoke pesto is sticky so it should stick together well. Serve and enjoy!

These would make cute gifts for the holiday! A friend of mine shared this with me: I wanted to share my experience with making these easy and useful Air Freshener Gels. A relatively low cost Do-It-Yourself room air freshener, you may have all the ingredients already! I keep one in each vehicle and at my desk at work. The total time it takes to make is about five to six (5-6) minutes and then twenty-four (24) hours to solidify. Materials & Equipment: Three (3) to four (4) jars, capable of holding 1/2-cup of fluid each. I used four (4) clean and recycled baby food jars, and each jar holds 1/2-cup of mixture. Food Coloring Essential Oil or Room Fragrance drops (Can be purchased at a craft store, but I found one on sale for $2 at Wal -mart.) Two (2) cups of water, divided into two 1-cup amounts Four (4) envelopes unflavored gelatine (one 1-oz box) One (1) tablespoon of salt Kitchen equipment such as a whisk, a pan to boil the water and spoons (plastic or metal) to mix the concoction Prepare: Pour a few drops of food coloring of your choice into each jar. Next, pour one (1) teaspoon (minimum) of essential oil into each jar. You may want to add more if you desire a stronger scent emanating from the end result. I did not use more than two teaspoons and was pleased with the one teaspoon result. Boil and Mix: Bring one (1) cup of water to a boil. Add all four (4) envelopes of gelatine to the boiling water and whisk until dissolved. (I estimate it dissolved in about a minute.) After the gelatine dissolves, add the remaining cup of water and then the salt. After the salt dissolves, remove the pan from the heat and pour into the prepared jars. Try pouring the mixture into the jars within a few minutes of removing the pan off of the heat. NOTE: Please be careful as the mixture will be very hot! My husband held the pot with a steady hand for the photo. However the second time I did this by myself, I made a mess everywhere and spilled the gelatine mixture on the counter. You may want to use a funnel to put the gelatine mixture in the jars. I used a broken clothespin to stir the gelatinous combination, but suggest using plastic spoons. Use them quickly as the heat from the water could make them melt slightly. Let the now fragrant gel mix solidify at room temperature for at least 24-hours. Can you believe that's it?

The scent and solid mixture will disintegrate over time. The one in my car has lasted over a month. The one in my bathroom has lasted over a month but probably will be ready to clean out in another week. I estimate that one jar would last from four to six (4-6) good weeks of scent dispersion. Make sure the lid is off the container to enjoy!


INGREDIENTES 1 pechuga de pollo, deshuesada 1 cebolla grande, picada 2 dientes de ajo, finamente picado 500 gramos de calabacn, en rodajas delgadas 1 taza de yogur natural bajo en grasa Sal y pimienta al gusto PREPARACIN En una cacerola grande, poner a calentar en agua la pechuga, la cebolla y el ajo hasta que este el caldo y el pollo listo. Agrega el calabacn y dejar cocer con la cacerola parcialmente tapada, hasta que el calabacn est muy blando, (unos 10 minutos) Retira la cacerola del fuego, haz un pur con el calabacn, el pollo y el caldo en la licuadora o en un procesador de alimentos hasta que no queden grumos. (Al licuar tener cuidado de no quemarse con el caldo caliente). Al servir agrega 1 cda de yogur, la sal y la pimienta. Tip: Si quieres cambiar de sabor, usa la misma receta pero en lugar de calabacn puedes usar zanahorias, espinacas, calabaza o la verdura que ms te guste.