tag:blogger.com,1999:blog-57980283476805599992024-03-17T18:30:25.703-07:00Your Body: God's TempleMy name is Miriam. I believe in honoring God by keeping our temples healthy and holy.
Disclaimer: I'm not a doctor, registered nurse, or licensed dietician, just a home-schooling mom. Any information I provide is for general education purposes only. I recommend that everyone work alongside their personal physician while pursuing treatment for any condition.Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.comBlogger594125tag:blogger.com,1999:blog-5798028347680559999.post-80926047874756216992024-02-25T14:24:00.000-08:002024-02-25T14:24:21.055-08:00One pot Pasta Primavera recipe<div><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0); border-color: rgb(49, 49, 49); caret-color: rgb(0, 0, 0); display: inline;"><font color="#000000" face="sans-serif" size="3">This is an awesome recipe. I used vegan cream cheese instead of marscapone and less of the other cheeses due to my dairy issues. It was still great! Also instead of zucchini, I used Target organic frozen peas and carrots.</font></span><br></div><div><font color="#000000" face="sans-serif" size="3"><span style="caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); -webkit-text-size-adjust: 100%;">My daughter is not a big fan of paprika, so I omit that. </span></font></div><div><br></div><div><a href="https://www.fooddolls.com/one-pot-veggie-pasta/">https://www.fooddolls.com/one-pot-veggie-pasta/</a><br></div><div><br></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8LVVKglkaqv-Omep5LD-xW8tOjcX9HXrJak-ckUh06Jd89Ak52W12e8SrEUpBJXxG9s1mfJ0tEN-eV5csMjIpdxzizeEF5vJI8zKNsrGjmr30Rt8VvtDWrZidQVb17CZeM8TREbI9lYKRhMvlKCuzXnbhPA2Zzy5DhyEw-McIQM-CejM9akUf_bj4Jo/s3241/IMG_5650.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3241" data-original-width="3014" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8LVVKglkaqv-Omep5LD-xW8tOjcX9HXrJak-ckUh06Jd89Ak52W12e8SrEUpBJXxG9s1mfJ0tEN-eV5csMjIpdxzizeEF5vJI8zKNsrGjmr30Rt8VvtDWrZidQVb17CZeM8TREbI9lYKRhMvlKCuzXnbhPA2Zzy5DhyEw-McIQM-CejM9akUf_bj4Jo/s320/IMG_5650.jpeg" width="298" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"></a></div><br><div><br></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-40101459355246470802024-01-11T17:17:00.000-08:002024-01-11T17:17:13.486-08:00Affordable blood tests in spa-like facility - Vista labs!<div>Did you know that Vista Clinical Laboratory has an awesome business model for lab work?</div><div>Spa-like facilities</div><div>Short wait times</div><div>Super affordable rates</div><div>Fast results</div><div>No appointments necessary</div><div>Medicare rates to everyone who is uninsured</div><div><br /></div><div>Wow! </div><div><br /></div><div>Even for those who are insured, Vitamin D testing has been dropped by many insurance plans, and Vista only charges a small fraction of what LabCorp and Quest charge for it.</div><div><br /></div><div>Check them out!</div><div><a href="http://www.vista-clinical.com/">http://www.vista-clinical.com/</a><br /></div><div><br /></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgzQUrbgNbX0_eqxl4pPteXoOrSAkrc73vTAS9IfIL0FV855ElIWaSBdbdpcYkPH6bjWZ3DCIwJwD2B_RM3XO0EG_4ow-PXmDA7_B1uh2lyWmrzmPG73o2ItQERbqqixpcIs_ZYXxwfa-uUdmdBNxtz4n7UaEgS0Ofe5pXnG1GK9-fQS0hEM4iVucGAc/s5625/Wellness%20Wednesday%20-%20VC%20Brooksville%20-%20FB.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5625" data-original-width="4500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgzQUrbgNbX0_eqxl4pPteXoOrSAkrc73vTAS9IfIL0FV855ElIWaSBdbdpcYkPH6bjWZ3DCIwJwD2B_RM3XO0EG_4ow-PXmDA7_B1uh2lyWmrzmPG73o2ItQERbqqixpcIs_ZYXxwfa-uUdmdBNxtz4n7UaEgS0Ofe5pXnG1GK9-fQS0hEM4iVucGAc/s320/Wellness%20Wednesday%20-%20VC%20Brooksville%20-%20FB.jpg" width="256" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-90577012913968504662023-11-18T05:58:00.001-08:002023-11-18T05:58:22.693-08:00Bullet Proof Coffee recipe (my low calorie version)<div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); 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This is so delicious! It's like a cappuccino/latte but without the milk or sugar. It keeps me full and focused!<br>
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</div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;"><span style="font-size: 15px;">Recipe for my low calorie version of <b>Bullet Proof</b></span><b><span style="font-size: 15px;"> </span><span style="font-size: 15px;">Coffee</span></b></div>
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(the original is super high calorie and high fat):</div>
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<div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;"><b>Ingredients</b>:</div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">- Organic brewed coffee</div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">- 1 tsp raw, extra virgin organic coconut oil<br></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">
(I use Garden of Life available on Amazon)</div>
<div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">- 1 tsp organic, grassfed butter or ghee [clarified butter]<br></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">
(I use Ancient Organics Ghee available on Amazon or Organic Valley Ghee from Publix; these are the most delicious ones by far!)<br></div>
<div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">- Organic Stevia extract to taste </div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">(I use 2 heaping scoops of Plnt Organic Stevia Extract powder available at Vitamin Shoppe)</div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;">- 1 scoop organic acacia fiber (optional, not part of the original recipe, <span style="-webkit-text-size-adjust: 100%; display: inline !important;">I like Root2 available at Vitacost.com or Renew Life Clear Acacia Fiber)</span></div>
<div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;"><br></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;"><b>Instructions</b>:</div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;"><div dir="ltr">Pour hot organic coffee into a high-powered blender (like BlendTec, Vitamix, or Magic Bullet). </div><div dir="ltr">If you're in a rush use a handheld frother, but it will taste and look a little different because it won't blend as well.</div><div dir="ltr"><br></div><div dir="ltr">Add all other ingredients to the blender.</div><div dir="ltr"><br></div></div>
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Cover the blender but remove the center plastic portion of the lid first. Use a napkin to cover the lid hole while keeping your hand on the lid, and pulse (hot water creates pressure in the blender so hold tight). Then blend for about 10 seconds at medium speed. It will change from coffee color to a latte color. Yum!</div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px;"><br></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">You can add different powders and vanilla extract to it to create various flavors.</span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;"><br></span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">Peppermint mocha:</span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">Add one small square of natural peppermint bark, 1/2 TBS organic cocoa powder, and 1/2 tsp organic vanilla extract. Finding natural peppermint bark is not easy, so it might be simpler to buy liquid peppermint drops.</span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;"><br></span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">Pumpkin pie spice:</span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">Add organic pumpkin pie spice powder and vanilla extract.</span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;"><br></span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">Hazelnut:</span></font></div><div dir="ltr" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><font face="Helvetica Neue, Helvetica, Arial, sans-serif"><span style="font-size: 15px;">Add Flavorganics Organic Hazelnut Syrup on Amazon. It contains sugar so don't use too much.</span></font></div></div>
Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-9459839060168673832022-07-21T08:43:00.001-07:002022-07-21T08:43:57.533-07:00Why I kissed spinach goodbye and said hello to greenleaf lettuce!<div>My daily green smoothies are now very low oxolate! </div><div>Spinach 1 cup raw has 656 mg oxolates, while </div><div>greenleaf lettuce has 0 oxolates!</div><div>I also had to say goodbye to almonds and a few other foods that are extremely high in oxolate levels.</div><div><br></div><div>Although my oxalate intolerance resulting in constant AFib episodes developed after being exposed to mold three times over the past 10 years (the toxicity led to increased oxalate levels in my body), I think it's a good idea for everyone to try to follow a low oxalate diet to prevent kidney stones and other common autoimmune problems.</div><div><br></div><div>Get this app! Super easy to use, and you'll be amazed at how quickly 100 mg add up!</div><div>Oxolate Counts</div><div><br></div><div>Dietitians recommend keeping oxalates at less than 100 mg per day, and under 50 mg if prone to kidney stones. But they caution us to do a slow reduction to avoid symptom flare-ups.</div><div><br></div><div><a href="https://thevitalityclinic.co.uk/is-your-healthy-green-smoothie-poisoning-you/">https://thevitalityclinic.co.uk/is-your-healthy-green-smoothie-poisoning-you/</a><br></div><div><br></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-8709980550653970082022-02-27T12:49:00.003-08:002023-03-19T16:10:28.556-07:00One Pot Spinach and Artichoke Pasta (No-boil pasta recipe) by Food DollsSo yummy and easy!<div><br /></div><div>I added:</div><div>Organic grape tomatoes sliced in half</div><div>Organic green peas</div><div><br /></div><div>My changes:</div><div>Vegan cream cheese instead of mascarpone</div><div>Mozzarella instead of Monterey Jack and smaller amount</div><div>A lot less of parmesan due to dairy sensitivity</div><div><div>A lot less salt if not rinsing the artichoke</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div></div><div><div class="tasty-recipes-ingredients-header"><div class="tasty-recipes-ingredients-clipboard-container"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform">INGREDIENTS</h3></div><div class="tasty-recipes-units-scale-container"><span class="tasty-recipes-convert-container"><span class="tasty-recipes-convert-label">UNITS</span> <button class="tasty-recipes-convert-button tasty-recipes-convert-button-active" data-unit-type="usc" type="button">US</button><button class="tasty-recipes-convert-button" data-unit-type="metric" type="button">M</button></span><span class="tasty-recipes-scale-container"><span class="tasty-recipes-scale-label">SCALE</span><button class="tasty-recipes-scale-button tasty-recipes-scale-button-active" data-amount="1" type="button">1x</button><button class="tasty-recipes-scale-button" data-amount="2" type="button">2x</button><button class="tasty-recipes-scale-button" data-amount="3" type="button">3x</button></span></div></div><div data-tasty-recipes-customization="body-color.color"><ul><li><span class="nutrifox-quantity" data-amount="16" data-nf-food-description="Pasta, dry, enriched" data-nf-food-id="6573" data-nf-metric-unit="gram" data-nf-metric="453.59237" data-nf-original="usc" data-nf-usc-unit="oz" data-nf-usc="16" data-unit="oz">16</span> <span class="nutrifox-unit" data-nf-food-description="Pasta, dry, enriched" data-nf-food-id="6573" data-nf-metric="gram" data-nf-original="usc" data-nf-usc="oz">oz</span> uncooked spirali pasta (or similar shape)</li><li><span data-amount="4">4</span> garlic cloves, minced</li><li><span class="nutrifox-quantity" data-amount="4" data-nf-food-description="SWANSON BROTH, Certified Organic Vegetable Broth" data-nf-food-id="1539" data-nf-metric-unit="ml" data-nf-metric="948" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="4" data-unit="cup">4</span> <span class="nutrifox-unit" data-nf-food-description="SWANSON BROTH, Certified Organic Vegetable Broth" data-nf-food-id="1539" data-nf-metric="ml" data-nf-original="usc" data-nf-usc="cup">cups</span> low-sodium vegetable or chicken broth</li><li><span class="nutrifox-quantity" data-amount="3" data-nf-food-description="Spinach, raw" data-nf-food-id="3167" data-nf-metric-unit="gram" data-nf-metric="90" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="3" data-unit="cup">3</span> <span class="nutrifox-unit" data-nf-food-description="Spinach, raw" data-nf-food-id="3167" data-nf-metric="gram" data-nf-original="usc" data-nf-usc="cup">cups</span> fresh baby spinach</li><li><span class="nutrifox-quantity" data-amount="14" data-nf-food-description="Artichokes, (globe or french), cooked, boiled, drained, without salt" data-nf-food-id="2821">14</span> <span class="nutrifox-unit" data-nf-food-description="Artichokes, (globe or french), cooked, boiled, drained, without salt" data-nf-food-id="2821">oz</span> artichoke hearts, rinsed, chopped and squeezed dry</li><li><span data-amount="3" data-unit="tsp">3 tsp</span> sea salt (more or less to taste)</li><li><span data-amount="1" data-unit="tsp">1 tsp</span> freshly ground black pepper (more or less to taste)</li><li><span class="nutrifox-quantity" data-amount="0.25" data-nf-food-description="Marscapone" data-nf-food-id="14902">1/4</span> <span class="nutrifox-unit" data-nf-food-description="Marscapone" data-nf-food-id="14902">cup</span> mascarpone cheese</li><li><span class="nutrifox-quantity" data-amount="0.5" data-nf-food-description="Cream, fluid, heavy whipping" data-nf-food-id="52" data-nf-metric-unit="ml" data-nf-metric="118.5" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="0.5" data-unit="cup">1/2</span> <span class="nutrifox-unit" data-nf-food-description="Cream, fluid, heavy whipping" data-nf-food-id="52" data-nf-metric="ml" data-nf-original="usc" data-nf-usc="cup">cup</span> heavy cream</li><li><span data-amount="0.5" data-unit="tsp">1/2 tsp</span> crushed red pepper, more or less to taste (optional)</li><li><span class="nutrifox-quantity" data-amount="0.333333" data-nf-food-description="Cheese, parmesan, shredded" data-nf-food-id="133" data-nf-metric-unit="gram" data-nf-metric="26.667" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="0.333333" data-unit="cup">1/3</span> <span class="nutrifox-unit" data-nf-food-description="Cheese, parmesan, shredded" data-nf-food-id="133" data-nf-metric="gram" data-nf-original="usc" data-nf-usc="cup">cup</span> freshly grated parmesan cheese</li><li><span data-amount="2" data-unit="tsp">2 tsp</span> dried oregano</li><li><span class="nutrifox-quantity" data-amount="0.75" data-nf-food-description="Cheese, parmesan, shredded" data-nf-food-id="133" data-nf-metric-unit="gram" data-nf-metric="60" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="0.75" data-unit="cup">3/4</span> <span class="nutrifox-unit" data-nf-food-description="Cheese, parmesan, shredded" data-nf-food-id="133" data-nf-metric="gram" data-nf-original="usc" data-nf-usc="cup">cup</span> shredded parmesan cheese</li><li><span class="nutrifox-quantity" data-amount="8" data-nf-food-description="Cheese, monterey" data-nf-food-id="25" data-nf-metric-unit="gram" data-nf-metric="226.796185" data-nf-original="usc" data-nf-usc-unit="oz" data-nf-usc="8" data-unit="oz">8</span> <span class="nutrifox-unit" data-nf-food-description="Cheese, monterey" data-nf-food-id="25" data-nf-metric="gram" data-nf-original="usc" data-nf-usc="oz">oz</span> freshly grated monterrey jack cheese</li></ul><div><div class="tasty-recipes-entry-content"><div class="tasty-recipes-instructions"><div class="tasty-recipes-instructions-header"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform">INSTRUCTIONS</h3></div><div data-tasty-recipes-customization="body-color.color"><ol><li id="instruction-step-1">In an enameled pot or dutch oven on medium-high heat add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.</li><li id="instruction-step-2">Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.</li><li id="instruction-step-3">Cook for 10-12 minutes or until pasta is al-dente.</li><li id="instruction-step-4">Once the pasta is cooked, reduce the heat to low. Stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. It should come together and be nice and creamy.</li><li id="instruction-step-5">Garnish with grated parmesan cheese.</li></ol></div></div></div><div class="tasty-recipes-source-link"><p><strong class="tasty-recipes-label">Find it online</strong>: <a href="https://www.fooddolls.com/one-pot-spinach-and-artichoke-pasta/">https://www.fooddolls.com/one-pot-spinach-and-artichoke-pasta/</a></p></div></div></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-63209172443167133282022-02-27T12:42:00.001-08:002022-02-27T12:42:23.978-08:00Spring Pasta with Mushrooms, Chiles and Spring Peas Recipe | Geoffrey Zakarian | Food NetworkI made a few changes because I didn't have all the ingredients, but it still turned out great (used all organic)!<div><br></div><div>My changes:<br><div><div>Sweet peas instead of fresh shelled English peas.</div><div>Spaghetti instead of fettuccine.</div><div>Crushed red pepper flakes instead of pepperoncini chile flakes.</div></div><div>Canned cremini mushrooms instead of maitake and oyster.<br></div><div>Sweet red pepper and jalapeno instead of Fresno chile.</div></div><div>Parmesan instead of pecorino Romano.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Full recipe:</div><div><a href="https://www.foodnetwork.com/recipes/geoffrey-zakarian/spring-pasta-with-mushrooms-chiles-and-spring-peas-12296162">https://www.foodnetwork.com/recipes/geoffrey-zakarian/spring-pasta-with-mushrooms-chiles-and-spring-peas-12296162</a><br></div><div><ul class="o-RecipeInfo__m-Level"><li><span class="o-RecipeInfo__a-Headline">Level:</span> <span class="o-RecipeInfo__a-Description">Easy</span></li><li><span class="o-RecipeInfo__a-Headline">Yield:</span> <span class="o-RecipeInfo__a-Description">4 servings</span></li></ul><ul class="o-RecipeInfo__m-Time"><li><span class="o-RecipeInfo__a-Headline m-RecipeInfo__a-Headline--Total">Total:</span> <span class="o-RecipeInfo__a-Description m-RecipeInfo__a-Description--Total">30 min</span></li><li><span class="o-RecipeInfo__a-Headline">Active:</span> <span class="o-RecipeInfo__a-Description">25 min</span></li></ul></div><div><header class="o-Ingredients__m-Header"><div class="o-Ingredients__m-TextWrap"><h3 class="o-Ingredients__a-Headline"><span class="o-Ingredients__a-HeadlineText">Ingredients</span></h3></div></header><div class="o-Ingredients__m-Body"><p class="o-Ingredients__a-Ingredient o-Ingredients__a-Ingredient--SelectAll"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="Deselect All"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">Deselect All</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="Kosher salt"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">Kosher salt</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="1/4 cup fresh shelled English peas"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">1/4 cup fresh shelled English peas</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="12 ounces fettuccine pasta"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">12 ounces fettuccine pasta</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="6 tablespoons extra-virgin olive oil, plus extra for finishing"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">6 tablespoons extra-virgin olive oil, plus extra for finishing</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="2 cloves garlic, sliced"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">2 cloves garlic, sliced</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="1 shallot, finely diced"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">1 shallot, finely diced</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="1 big pinch pepperoncini chile flakes"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">1 big pinch pepperoncini chile flakes</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="4 ounces maitake mushrooms, sliced"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">4 ounces maitake mushrooms, sliced</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="4 ounces oyster mushrooms, sliced"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">4 ounces oyster mushrooms, sliced</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="1/4 cup white wine"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">1/4 cup white wine</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="2 tablespoons unsalted butter"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">2 tablespoons unsalted butter</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="1/2 Fresno chile, finely diced"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">1/2 Fresno chile, finely diced</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="1/2 cup finely grated Pecorino Romano (fine like dust)"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">1/2 cup finely grated Pecorino Romano (fine like dust)</span></label></p><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><input type="checkbox" class="o-Ingredients__a-Ingredient--Checkbox" checked="" value="6 fresh basil leaves, cut into chiffonade"><span class="o-Ingredients__a-Ingredient--CheckboxMock"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel">6 fresh basil leaves, cut into chiffonade</span></label></p><header class="o-Method__m-Header"><div class="o-Method__m-TextWrap"><h3 class="o-Method__a-Headline"><span class="o-Method__a-HeadlineText">Directions</span></h3></div></header><p class="o-Ingredients__a-Ingredient"><label class="checkbox-text"><span class="o-Ingredients__a-Ingredient--CheckboxLabel"></span></label></p><section class="o-Method" data-module="recipe-method" data-read-more-target="" id="mod-recipe-method-1"><div class="o-Method__m-Body"><ol><li class="o-Method__m-Step">Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.</li><li class="o-Method__m-Step">Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.</li><li class="o-Method__m-Step">While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.</li><li class="o-Method__m-Step">When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.</li></ol></div></section></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-40559457812474705982022-02-13T16:22:00.001-08:002022-02-13T16:22:12.029-08:00Chocolate/ peanut butter drizzled popcornSo yummy!<div><br></div><div>If you don't have healthy peanut butter cups you can just use organic chocolate chips like I did. Also, instead of regular sugar I used Xylitol.</div><div><br></div><div>Although it was really good, next time I would use maple syrup instead of honey.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Recipe:</div><div><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions">Ingredients<br></h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">8</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">plain popcorn</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">we use air-popped popcorn</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-name">Fine salt</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">honey or maple syrup</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">granulated sugar or sugar alternative like Xylitol</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">natural peanut butter</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">vanilla extract</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">dark chocolate chips</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">melted</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">Mini Peanut Butter Cups</span></li></ul><div><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-line wprm-header-has-actions">Instructions<br></h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-41850-step-0-0" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" ;="">Place the popped popcorn in a large bowl and salt to taste. Set aside.</div></li><li id="wprm-recipe-41850-step-0-1" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" ;="">Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.</div></li><li id="wprm-recipe-41850-step-0-2" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" ;="">Immediately pour the peanut butter caramel over the popcorn and gently stir with a long-handled wooden spoon until it's all coated. Spread popcorn on a large baking sheet. Drizzle popcorn with melted chocolate and let sit until chocolate hardens. Stir in the Mini Peanut Butter Cups.</div></li></ul></div></div></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-91427293902573333232021-04-15T13:48:00.000-07:002021-04-15T13:48:18.442-07:00Keto Peanut Thai style rice with veggies recipe (vegan)I just winged this right now, and it came out really good!<div><br></div><div>Ingredients:</div><div>Yuho organic shirataki konjac pasta rice</div><div>Mr Spice organic Thai peanut sauce</div><div>Organic coconut aminos</div><div>Organic Valencia peanut butter</div><div>Organic Minced garlic</div><div>Organic Minced ginger</div><div>Pink Himalayan Salt, black pepper, cayenne pepper, and minced onion to taste</div><div><br></div><div>I added chopped steamed broccoli and asparagus.</div><div><br></div><div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-45129178021298564972021-02-09T10:59:00.001-08:002021-02-09T10:59:58.260-08:00Chipotle style homemade burrito bowlsYum!<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-45969826349470259982021-01-20T10:01:00.001-08:002021-01-26T07:56:13.620-08:00Vegan Chocolate Caramel/NutButter Bar recipe (mostly Keto except for dates)<div>This is so amazing! It was really hard to stop eating it. I think it's the most tempting dessert I've made so far.</div><div><br></div><div>My changes:</div><div>For the chocolate layers, instead of 18 oz of chocolate chips, I used a combination of chocolate chips and unsweetened cocoa powder with additional coconut oil.</div><div>For the filling, I used half the amount of medjool dates and added a layer of nut butter (NuttZo Organic 7 Nut & Seed Butter Paleo Power Fuel Crunchy) on top of the dates.</div><div>I soaked my dates overnight, so it wasn't necessary to add water when I processed them. You can also soak them for a few hours instead and use a little bit of the soaking water to blend them.</div><div>The second time I made this I used cupcake liners so I wouldn't have to slice the bar, which can be challenging. It also helps with portion control.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><div><br></div>Option to use cupcake liners instead of slicing the bar:</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><ul class="m-detail--properties"><li class="m-detail--properties-group double"><time class="m-detail--properties-item" datetime="PT90M">90min DURATION</time></li><li class="m-detail--properties-group double"><time class="m-detail--properties-item" datetime="PT15M">15min COOK</time><span class="m-detail--properties-label"> TIME</span></li><li class="m-detail--properties-group double"><time class="m-detail--properties-item" datetime="PT75M">75min PREP</time><span class="m-detail--properties-label"> TIME</span></li><li class="m-detail--properties-group single"><span class="m-detail--properties-item">1 Bar </span><span class="m-detail--properties-label">SERVINGS</span></li></ul><section class="l-split-width"><div class="l-split-column m-detail--ingredients"><h3>Ingredients</h3><div class="m-detail--group"><ul><li>18 ounces dark chocolate chips</li><li>1 tablespoon coconut oil</li><li>2½ cups Medjool dates pitted</li><li>½ teaspoon sea salt</li><li>¼ teaspoon pure vanilla extract</li><li></li></ul></div></div><div class="l-split-column m-detail--preparation"><h3>Preparation</h3><div class="m-detail--group"><ol><li>Line a 9x13 pan with parchment paper overhanging the edges. Then, heat half of the chocolate chips and half of the coconut oil in a double boiler over medium heat. Stir consistently until chocolate is smooth and melted. Pour evenly into the pan. Transfer to the freezer and let sit until hardened, about 30 minutes.</li><li>Meanwhile, add pitted dates to a food processor and process for about two minutes, scraping down sides as needed. Add the water, sea salt, and pure vanilla extract and process for about 30 seconds.</li><li>Once chocolate has set, spread ½ cup of the caramel over the chocolate. Return to the freezer for 15 minutes.</li><li>Melt the remaining chocolate and then pour over the caramel. Return to the freezer for 30 minutes, or until bars are completely set. Slice into long strips and serve immediately. Store any leftovers in the refrigerator until ready to eat. Enjoy!</li></ol><div>Recipe:</div><div><a href="https://www.organicauthority.com/organic-food-recipes/this-vegan-chocolate-caramel-bar-is-literally-everything">https://www.organicauthority.com/organic-food-recipes/this-vegan-chocolate-caramel-bar-is-literally-everything</a><br></div></div></div></section>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-74690073285968118382021-01-15T10:53:00.001-08:002021-01-15T11:00:24.105-08:00Keto Pecan Pralines recipe (sugar free and mostly vegan)I just made these organic pralines for the first time and they're so delicious! Even my husband loves them. Mine are darker than in the recipe because I cooked my caramel longer, but it tastes great. Originally there were 12 pralines, but we couldn't keep our hands off of them!<div><br></div><div>Instead of 5 tablespoons of butter, I used 4 tablespoons of ghee and 1 tbsp butter. For the cream, I used coconut cream instead of dairy.<br><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div><div id="wprm-print-recipe-0" data-recipe-id="11514" class="wprm-print-recipe wprm-print-recipe-11514" data-servings="10"><div class="wprm-recipe wprm-recipe-template-compact"><h2 class="wprm-recipe-name wprm-block-text-bold">Keto Pecan Pralines</h2><div class="wprm-spacer"></div><div class="wprm-recipe-summary wprm-block-text-normal">These Pecan Pralines are creamy and sweet with toasted pecans throughout. My keto Pecan Pralines Recipe cooks in about ten minutes and is ready to eat in under an hour. They are low carb, sugar-free, gluten free, grain free, keto, and a THM S.</div><div class="wprm-spacer"></div><div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside"><div class="wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time</span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">5</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">mins</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time</span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">mins</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label">Total Time</span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">mins</span></span></div></div><div class="wprm-spacer"></div><div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label">Course: </span><span class="wprm-recipe-course wprm-block-text-normal">Dessert, Snack</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine: </span><span class="wprm-recipe-cuisine wprm-block-text-normal">American</span></div></div> <div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label">Servings: </span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11514 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal" data-recipe="11514" aria-label="Adjust recipe servings" data-servings="10" data-original-servings="10">10</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">pralines</span></span></div> <div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-nutrition-label wprm-recipe-calories-label">Calories: </span><span class="wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal">145</span></div> <div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container"><span class="wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label">Author: </span><span class="wprm-recipe-details wprm-recipe-author wprm-block-text-normal">Taryn</span></div><div class="wprm-recipe-ingredients-container wprm-recipe-11514-ingredients-container wprm-block-text-normal" data-recipe="11514" data-servings="10"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">pecans</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">toasted</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">5</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">divided</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">6</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">light cream</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(or heavy cream)</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">Joy Filled Eats Sweetener (or see alternatives in recipe notes)</span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"></span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">vanilla</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-unit">pinch</span> <span class="wprm-recipe-ingredient-name">of salt</span></li></ul></div></div><div class="wprm-recipe-instructions-container wprm-block-text-normal" data-recipe="11514"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-11514-step-0-0" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Combine 4 tbsp of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.</div></li><li id="wprm-recipe-11514-step-0-1" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Cook until it is a deep golden brown. As soon as it reaches that deep color (right before burning) remove from the heat and immediately add the other 1 tbsp butter and vanilla. Stir until smooth.</div></li><li id="wprm-recipe-11514-step-0-2" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Add the salt and toasted pecans. Drop by spoonfuls onto on wax paper. Refrigerate just until firm.</div></li></ul></div></div><div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Notes</h3><div class="wprm-recipe-notes"><strong>To toast nuts:</strong><div class="wprm-spacer"></div>I toast nuts at 400 degrees until they are lightly browned and smell heavenly.<div class="wprm-spacer"></div><div><div class="m_2536118356117145313m_8292940708150072456gmail-wprm-recipe-notes-container"><strong>Notes on Sweeteners: </strong><div class="wprm-spacer"></div><strong>Substitutions will work in most recipes. They may not work in candies, such as caramel. </strong>This is one recipe I do not recommend trying other sweeteners. I have only tested it with my own sweetener blend. I'm not sure if other sweeteners work.<div class="wprm-spacer"></div><strong>How to store</strong> <strong>pralines:</strong><div class="wprm-spacer"></div>Store at room temperature for up to 2 days. For longer storage you can refrigerate the pralines but they will firm up more and turn whitish from the sweetener crystallizing. They are still delicious!</div><div class="m_2536118356117145313m_8292940708150072456gmail-wprm-nutrition-label-container"> </div></div><div> </div></div></div><h3 class="wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Nutrition</h3><div class="wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal"><span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Calories: </span><span class="wprm-nutrition-label-text-nutrition-value">145</span><span class="wprm-nutrition-label-text-nutrition-unit"></span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Carbohydrates: </span><span class="wprm-nutrition-label-text-nutrition-value">1</span><span class="wprm-nutrition-label-text-nutrition-unit">g</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Protein: </span><span class="wprm-nutrition-label-text-nutrition-value">1</span><span class="wprm-nutrition-label-text-nutrition-unit">g</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Fat: </span><span class="wprm-nutrition-label-text-nutrition-value">15</span><span class="wprm-nutrition-label-text-nutrition-unit">g</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Saturated Fat: </span><span class="wprm-nutrition-label-text-nutrition-value">5</span><span class="wprm-nutrition-label-text-nutrition-unit">g</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Cholesterol: </span><span class="wprm-nutrition-label-text-nutrition-value">25</span><span class="wprm-nutrition-label-text-nutrition-unit">mg</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Sodium: </span><span class="wprm-nutrition-label-text-nutrition-value">3</span><span class="wprm-nutrition-label-text-nutrition-unit">mg</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Potassium: </span><span class="wprm-nutrition-label-text-nutrition-value">49</span><span class="wprm-nutrition-label-text-nutrition-unit">mg</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Vitamin A: </span><span class="wprm-nutrition-label-text-nutrition-value">275</span><span class="wprm-nutrition-label-text-nutrition-unit">IU</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Vitamin C: </span><span class="wprm-nutrition-label-text-nutrition-value">0.1</span><span class="wprm-nutrition-label-text-nutrition-unit">mg</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Calcium: </span><span class="wprm-nutrition-label-text-nutrition-value">15</span><span class="wprm-nutrition-label-text-nutrition-unit">mg</span></span> | <span class="wprm-nutrition-label-text-nutrition-container"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal">Iron: </span><span class="wprm-nutrition-label-text-nutrition-value">0.3</span><span class="wprm-nutrition-label-text-nutrition-unit">mg</span></span></div></div></div><div id="wprm-print-footer"><p>Recipe page:</p><p>Keto Pecan Pralines <a href="https://joyfilledeats.com/creamy-pecan-pralines/">https://joyfilledeats.com/creamy-pecan-pralines/</a></p></div></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-24603793477066003452021-01-10T17:30:00.001-08:002021-01-10T17:41:11.424-08:00Keto Cheesecake Recipe (organic, vegan, raw optional)<div id="wprm-print-header"><div id="wprm-print-header-main"><br></div></div><div id="wprm-print-content" class=""><div id="wprm-print-recipe-0" data-recipe-id="50958" class="wprm-print-recipe wprm-print-recipe-50958" data-servings="10"><div class="wprm-recipe wprm-recipe-template-cck-print"><div class="wprm-recipe-container-header"><div class="wprm-recipe-header-title"><div class="wprm-recipe-summary wprm-block-text-normal">So yummy! The pic is my mini raw version, only 1/3 of the recipe. </div><div class="wprm-recipe-summary wprm-block-text-normal">I use Miyokos Classic Plain Cream Cheese (vegan) but will make my own cashew cream cheese next time.</div><div class="wprm-recipe-summary wprm-block-text-normal"><br></div><div class="wprm-recipe-summary wprm-block-text-normal"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzJX8uMGXkcbELoBJr8CdWCaDlg6yLy4W35IZIC3oJAStLRhJ8wIIpGDnXiiPsFAAsSAWB-sNhUOdGDjTfs19pIso2GhWn5zynLlCVVUhVNWsMixxo40UiSRXjwgbdeKAlgZ8OutjPUc/s1600/1610328628835454-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzJX8uMGXkcbELoBJr8CdWCaDlg6yLy4W35IZIC3oJAStLRhJ8wIIpGDnXiiPsFAAsSAWB-sNhUOdGDjTfs19pIso2GhWn5zynLlCVVUhVNWsMixxo40UiSRXjwgbdeKAlgZ8OutjPUc/s1600/1610328628835454-0.png" width="400">
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</div><br></div><p>Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)</p></div><div class="wprm-recipe-times-container"><div class="wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container"><span class="wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-total-time-label">Total Time</span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container"><span class="wprm-recipe-details-label wprm-block-text-normal wprm-recipe-servings-label">Yield</span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">10</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">- 12 slices</span></span></div></div></div><div class="wprm-recipe-ingredients-container wprm-recipe-50958-ingredients-container wprm-block-text-normal" data-recipe="50958" data-servings="10"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">24</span> <span class="wprm-recipe-ingredient-unit">oz</span> <span class="wprm-recipe-ingredient-name">cream cheese or <a href="https://chocolatecoveredkatie.com/2019/04/01/vegan-cream-cheese-recipe/">vegan cream cheese</a></span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">yogurt,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">such as coconutmilk yogurt</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">2 1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">pure vanilla extract</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">lemon juice,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">optional</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">2/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name"><a href="https://amzn.to/32dTQDr" target="_blank" rel="nofollow">erythritol</a></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">(sugar or maple syrup also work for non-keto)</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name"><a href="https://amzn.to/2ZFcxAO" target="_blank" rel="nofollow noopener">almond flour</a></span></li></ul></div></div><div class="wprm-recipe-instructions-container wprm-block-text-normal" data-recipe="50958"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-50958-step-0-0" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or <a href="https://amzn.to/2LhMoz1" target="_blank" rel="nofollow">9-inch springform pan</a>, press down evenly, then set aside while you make the filling.<div class="wprm-spacer"></div>Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!<br></div></li></ul></div></div><div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Notes</h3><div class="wprm-recipe-notes">Leftover almond flour? Make <a href="https://chocolatecoveredkatie.com/keto-pancakes/">Keto Pancakes</a>!</div><div class="wprm-recipe-notes"><br></div><div class="wprm-recipe-notes">Full recipe page:</div><div class="wprm-recipe-notes"><a href="https://chocolatecoveredkatie.com/wprm_print/50958">https://chocolatecoveredkatie.com/wprm_print/50958</a><br><div class="wprm-spacer"></div> </div></div></div></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-8404635091919754742020-12-13T14:51:00.003-08:002022-07-01T10:54:22.740-07:00Baked Lemon Garlic Mahi Filets recipeSo delicious and so easy!<div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div>Recipe:</div><div><h2>INGREDIENTS NEEDED</h2><ul><li>4 Mahi Mahi fillets</li><li>1/8 tsp. salt</li><li>1/8 tsp. pepper</li><li>3 Tbsp. unsalted butter</li><li>1/4 tsp. minced garlic</li><li>3 tsp. lemon juice</li><li>1 lemon</li></ul></div><div><h2>HOW TO MAKE OVEN BAKED MAHI MAHI</h2><p data-slot-rendered-dynamic="true">Preheat oven to 425 degrees. F. Line a baking sheet with parchment paper, then spray with cooking spray or brush with olive oil. Then add the Mahi Mahi fillets to the baking sheet.</p><p data-slot-rendered-dynamic="true">Melt the butter, then add in the minced garlic and lemon juice – store to combine. Brush the lemon butter mixture over the raw Mahi Mahi fillets. Slice one lemon into thin slices, remove any <g class="gr_ gr_7 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-del replaceWithoutSep" data-gr-id="7" id="7">seeds,</g> and lay on top of the fillets.</p><div class="remove_padding"><div class="adunitwrapper content_mobile_wrapper mv-size-300x250" data-wrapper="content_4_mobile" id="content_4_mobile_wrapper"><div class="content_mobile adunit" data-google-query-id="CN_BnKqFzO0CFXkoswAdar0GjA" id="content_4_mobile"><div id="google_ads_iframe_/1030006/wanderlustandwellness/content_14__container__"><p data-slot-rendered-dynamic="true">Place into the oven and bake for 20 minutes or until the fillets flake easily and/or reach an internal temperature of 137 degrees F. Remove from oven and brush the melted lemon butter from the pan over the fillets once again. Serve immediately.</p><div class="remove_padding"><div class="adunitwrapper content_mobile_wrapper mv-size-300x250" data-wrapper="content_5_mobile" id="content_5_mobile_wrapper"></div></div></div></div><div class="adunitlabel"><button aria-label="Report this ad" class="mv-ad-report-button" data-adtype="display" data-target="content_4_mobile"></button></div></div></div></div><div><br /></div><div><a href="https://wanderlustandwellness.org/oven-baked-mahi-mahi/">https://wanderlustandwellness.org/oven-baked-mahi-mahi/</a><br /></div><div><br /></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-57138596962383455212020-12-09T11:12:00.004-08:002020-12-30T10:23:06.648-08:00Acai Bowl recipe for breakfast or snackSo delicious! I topped it with my healthy granola recipe that is listed on this blog. You also have the option to add extra yogurt and/or fruit as a topping.<div><br></div><div>The first ingredient listed is from Stur Energy water enhancer (mighty mixed fruit flavor).</div><div><br></div><div>The milk and yogurt are both from So Delicious (coconut, no dairy).</div><div><br></div><div>The blueberries are frozen organic.</div><div><br></div><div>They acai is from Sambozan organic frozen unsweetened.</div><div><br></div><div>Blend all ingredients except the granola in a high powered blender.</div><div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>This makes 2 servings of acai puree.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-67419368900580981782020-10-01T16:51:00.002-07:002022-07-27T09:05:59.678-07:00Overnight Slow-Cooker Apple Cinnamon Groatmeal recipe (oatmeal made with oat groats)<div>This is so good! </div><div><br /></div><div>For easy clean-up, make half the recipe and place the ingredients inside a heat resistant bowl that fits inside your slow-cooker. Just fill up the slow-cooker with water halfway up the bowl that you insert. </div><div> </div><div>For the instant pot version, use 3 cups of liquid total. Put on high pressure 40 minutes and do a 30-minute natural release.</div><div><br /></div><div>There are several other yummy recipes on the link below.</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div><div class="RecipeIngredientsHeader">Ingredients:</div><div><ul><li>2 cups oat groats</li><li>2 tablespoons chia seeds or flaxseed meal</li><li>1 teaspoon cinnamon</li><li>1/2 teaspoon salt</li><li>1 cup unsweetened applesauce OR 2 apples grated with skins on (discard cores)</li><li>2 cups milk (dairy or non-dairy)*</li><li>3 cups water</li><li>optional sweetener: 1/4 cup brown sugar, maple syrup, or other preferred sweetener</li></ul></div><div class="RecipeDirectionsHeader">Directions:</div><div class="RecipeDirectionsHeader"><br /></div><div>Coat the inside of a 4-quart (or larger) slow cooker with cooking spray or oil. Add the groats, chia or flaxseed, cinnamon, and salt and give them a stir. (If you don't stir them and distribute the ingredients, the chia/flaxseed and cinnamon tend to clump together as they cook.) Add the applesauce or shredded apples, milk, water and optional sweetener. Stir to combine, cover, and cook on low for approximately 6-7 hours. (NOTE: slow cooker times and temperatures vary, so you may need to adjust the cooking time.)<br /><br />*For a creamier, softer texture, add 1 (or more) additional cup(s) of milk to the cooking ingredients and extend the cooking time by 30-60 minutes.<br /><br />Stir cooked groatmeal before spooning into serving bowls. May be topped with additional milk, syrup, brown sugar, cinnamon, dried or fresh fruit, or nuts.<br /><br />Freezes well. Recipe may be halved or doubled.<br /><br />To reheat single 3/4 cup servings: Put cooked groatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.<br /><br />Nutritional Information (for one 3/4 cup serving using whole milk without sweetener): 169 calories, 3.9g fat, 142mg sodium, 28.3g carbs, 4.1g fiber, 5.5g sugars, 7.5g protein; Weight Watchers PointsPlus: 4</div></div><div><br /></div><div>Recipe from:</div><div><a href="https://www.theyummylife.com/Slow_Cooker_Oat_Groats#EmbedRecipe_350">https://www.theyummylife.com/Slow_Cooker_Oat_Groats#EmbedRecipe_350</a><br /></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-42702529721045226962020-09-16T07:57:00.002-07:002022-03-14T11:34:41.100-07:00Healthy homemade organic granola recipe (vegetarian, soy-free, gluten-free)This granola is amazing!<div><br /></div><div>For the oats, I used Pure Living organic sprouted rolled oats (no soaking necessary).</div><div>For the oil, I used a combination of Nutiva organic steam refined coconut oil and Ancient Organics Ghee. It ended up with a lovely buttery taste. </div><div>For the nuts and seeds, I used the pecans and pumpkin seeds mentioned in the recipe and also added some almonds.</div><div>For the dried fruit, I used a combination of dates and cranberries.</div><div>For the mix-ins, I used organic mini chocolate chips and Let's Do Organic toasted coconut flakes.</div><div>I've made this a few times, and mine works best at 20 minutes bake time and without flipping halfway.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div></div><div><h3>INGREDIENTS</h3><ul><li><span data-amount="4" data-unit="cup">4 cups</span> old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)</li><li><span data-amount="1.5" data-unit="cup">1 ½ cup</span> raw nuts and/or seeds (I used <span data-amount="1" data-unit="cup">1 cup</span> pecans and <span data-amount="0.5" data-unit="cup">½ cup</span> pepitas)</li><li><span data-amount="1" data-unit="teaspoon">1 teaspoon</span> fine-grain sea salt (if you’re using standard table salt, scale back to <span data-amount="0.75" data-unit="teaspoon">¾ teaspoon</span>)</li><li><span data-amount="0.5" data-unit="teaspoon">½ teaspoon</span> ground cinnamon</li><li><span data-amount="0.5" data-unit="cup">½ cup</span> melted coconut oil or olive oil</li><li><span data-amount="0.5" data-unit="cup">½ cup</span> maple syrup or honey</li><li><span data-amount="1" data-unit="teaspoon">1 teaspoon</span> vanilla extract</li><li><span data-amount="0.66666666666667" data-unit="cup">⅔ cup</span> dried fruit, chopped if large (I used dried cranberries)</li><li>Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*</li></ul><div><h3>INSTRUCTIONS</h3><ol><li id="instruction-step-1">Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.</li><li id="instruction-step-2">In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.</li><li id="instruction-step-3">Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.</li><li id="instruction-step-4">Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.</li><li id="instruction-step-5">Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.</li><li id="instruction-step-6">Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.</li></ol></div></div><div><br /></div><div>Recipe from:</div><div><a href="https://cookieandkate.com/healthy-granola-recipe/">https://cookieandkate.com/healthy-granola-recipe/</a><br /></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-59286520128993411652020-08-04T07:03:00.002-07:002020-08-04T07:06:11.959-07:00Breakfast Dessert blueberry / papaya recipe (vegan)Who says you can't have dessert for breakfast? Yum!<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7jXx_LBnfgouZ91snv3zPH8UlyIpPMqRA_n7UTPj1HFm6_eGdYXn1IOJDjjmUxkJm0RqYWHzGqCWLpd7nxhac4MWSruZQQZPCUFBPoMMQpgdlXhi8XnSpiZ8jENeYCz_l6v-Lop7KKw/s4000/IMG_20200804_095215060.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7jXx_LBnfgouZ91snv3zPH8UlyIpPMqRA_n7UTPj1HFm6_eGdYXn1IOJDjjmUxkJm0RqYWHzGqCWLpd7nxhac4MWSruZQQZPCUFBPoMMQpgdlXhi8XnSpiZ8jENeYCz_l6v-Lop7KKw/w320-h240/IMG_20200804_095215060.jpg" width="320" /></a></div><div><br /><div><br /></div><div>Ingredients:</div><div>1/2 cup fresh organic blueberries</div><div>1/2 cup fresh papaya diced</div><div>1/2 tbsp organic coconut cream</div><div>1/2 teaspoon organic vanilla extract</div><div>1 tsp organic maple syrup</div><div>Organic stevia extract to taste</div><div>Squeeze of fresh lemon</div><div><br /></div><div>Instructions:</div><div>Mix the cream ingredients together and pour over fruit bowl. Blend together.</div><div><br /></div><div><br /></div></div>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-24155205202357460032020-07-29T08:51:00.000-07:002020-07-29T08:51:50.722-07:00Keto raspberry lemon cupcake recipe (single-serve, vegan) So yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIonZEa7F2twLkEIxffgLzkyZ9F_TpLZd5g-KCEIqwM0uTZT_9EjoSzb6Ubtm3hN3_2jCoCNDZjwEJT855jK9DMuryoOm6NSh3Cu9_ocaKhrUV0bLDiZMkkjOZeWSSNx1HlQ2ex_xRR5Q/s1600/IMG_20200728_173536304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIonZEa7F2twLkEIxffgLzkyZ9F_TpLZd5g-KCEIqwM0uTZT_9EjoSzb6Ubtm3hN3_2jCoCNDZjwEJT855jK9DMuryoOm6NSh3Cu9_ocaKhrUV0bLDiZMkkjOZeWSSNx1HlQ2ex_xRR5Q/s320/IMG_20200728_173536304.jpg" width="240" /></a></div>
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Ingredients:<br />
1/4 cup organic frozen raspberries<br />
Juice of 1/4 lemon<br />
1/4 to 1/2 tsp organic vanilla extract<br />
1 TBS organic tapioca flour<br />
Organic stevia to taste (vitamin Shoppe brand Plnt is the best)<br />
Organic Swerve confectioner's sugar to taste<br />
1 keto vanilla cupcake<br />
1 to 2 TBS keto cheesecake cream or cream cheese frosting<br />
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Instructions:<br />
Put frozen raspberries in the fridge overnight.<br />
The next day, squeeze fresh lemon over it, add vanilla extract, and stir in tapioca flour, stevia, and Swerve confectioner's sugar.<br />
Take a keto vanilla cupcake and cut off the top. Frost it with Keto cheesecake cream or cream cheese frosting.<br />
Place it over the raspberries.<br />
Enjoy!<br />
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Keto cheesecake recipe:<br />
https://chocolatecoveredkatie.com/keto-cheesecake-recipe-low-carb/<br />
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Keto vanilla cake recipe (we used it for making cupcakes and froze a few for future eating):<br />
https://www.sweetashoney.co/keto-vanilla-cake-diabetic-birthday-cake/Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-6015297607118895512020-07-26T15:59:00.000-07:002020-07-26T16:19:34.184-07:00Quick No-bake Pumpkin Pie recipeI just made this up. So yummy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieH5xWHUSBV-DvMRCTTfmYDd_VbRPAs7eal3znEacNLT6MwKknPRS_ynM5xVidXv4eRz84C4QcR5-ZzgkKgW43AosaMN-qUcQCfGcrZCGaggfR5qDKM5Nn5YukMcQ7fuAuX2LudgwBt4E/s1600/IMG_20200726_160828852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieH5xWHUSBV-DvMRCTTfmYDd_VbRPAs7eal3znEacNLT6MwKknPRS_ynM5xVidXv4eRz84C4QcR5-ZzgkKgW43AosaMN-qUcQCfGcrZCGaggfR5qDKM5Nn5YukMcQ7fuAuX2LudgwBt4E/s320/IMG_20200726_160828852.jpg" width="320" /></a></div>
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Filling:<br />
1/3 cup organic canned pumpkin<br />
2 Tbs organic coconut cream<br />
1/2 to 1 tsp organic vanilla extract<br />
2 scoops organic stevia extract (Vitamin Shoppe plnt)<br />
Dash of Pumpkin pie spice<br />
Dash of pink Himalayan sea salt<br />
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Crust:<br />
1/4 cup mix of organic walnuts, almonds, and cashews<br />
1 tsp organic honey<br />
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Instructions:<br />
Grind nuts in high speed blender or food processor.<br />
Place into the bottom of a 2-cup round glass container.<br />
Mix the honey into the nuts and press nut mixture down into the glass bowl.<br />
Pour the filling over it and smooth out with a rubber spatula.<br />
Cover and place in the freezer for about 20 to 30 minutes to thicken.<br />
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Serves 2Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-70982478639323751622020-07-06T09:32:00.000-07:002020-07-06T09:33:14.203-07:00Kale Chips, Zucchini Ranch (raw, vegan, gluten-free, no yeast flakes) Just made these in my dehydrator. Yum!<br />
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I got this recipe from High Carb Hannah on YouTube:</div>
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<a href="https://youtu.be/r1zl8YvZjH4">https://youtu.be/r1zl8YvZjH4</a></div>
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<br />Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-56283628425931765572020-06-23T15:23:00.000-07:002020-06-23T15:46:03.589-07:00No-bake Chocolate Peanut Butter Cookies recipe (vegan)These are amazing!<br />
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I only used 2/3 cup of rolled oats, so my cookies are actually darker.<br />
I used 1/4 cup agave and 1/4 cup maple syrup (instead of 1/2 cup maple syrup) and a little less peanut butter.<br />
I also added mini semi-sweet chocolate chips after I scooped the cookies onto the parchment paper.<br />
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<span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label" style="box-sizing: border-box;">Prep Time: </span><span class="wprm-recipe-time wprm-block-text-bold" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes" style="box-sizing: border-box;">5</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">mins</span></span></div>
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<span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label" style="box-sizing: border-box;">Cook Time: </span><span class="wprm-recipe-time wprm-block-text-bold" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes" style="box-sizing: border-box;">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">mins</span></span></div>
<div class="wprm-recipe-time-container wprm-recipe-total-time-container wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-bold" style="border-right: none; box-sizing: border-box; font-size: 12px; line-height: 1.7em; margin-right: 0px; margin-top: 1px; width: inherit;">
<span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label" style="box-sizing: border-box;">Total Time: </span><span class="wprm-recipe-time wprm-block-text-bold" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes" style="box-sizing: border-box;">35</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">mins</span></span></div>
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<span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label" style="box-sizing: border-box;">Serves </span><span aria-label="Adjust recipe servings" class="wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-42544 wprm-recipe-servings-adjustable-disabled wprm-block-text-bold" data-recipe="42544" style="box-sizing: border-box;">12</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-bold" style="box-sizing: border-box; font-size: 0.8em;">to 14</span></div>
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<div class="wprm-recipe-summary wprm-block-text-normal" style="box-sizing: border-box; font-family: "Archer SSm A", "Archer SSm B"; font-size: 12px; margin-bottom: 3.5em; text-align: center;">
You'll love these easy chocolate peanut butter no bake cookies! Made with coconut oil and almond milk, this recipe is vegan and gluten-free.</div>
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<h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold" style="box-sizing: border-box; clear: none; font-family: inherit; font-size: 1em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em !important; padding: 0px;">
Ingredients</h3>
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<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">¼</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">coconut oil</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">½</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">maple syrup</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">¼</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">almond milk</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">2</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cocoa powder</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">¼</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><a href="https://www.loveandlemons.com/homemade-peanut-butter-recipe/" style="box-sizing: border-box; color: #3498db;">plus 2 tablespoons creamy peanut butter*</a></span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">½</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vanilla</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;"><span class="wprm-adjustable" style="box-sizing: border-box;">1½</span></span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">whole rolled oats</span></li>
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Instructions</h3>
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<li class="wprm-recipe-instruction" id="wprm-recipe-42544-step-0-0" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Line a large baking sheet with parchment paper.</div>
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<li class="wprm-recipe-instruction" id="wprm-recipe-42544-step-0-1" style="box-sizing: border-box; font-size: 1em; line-height: 1.7em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.</div>
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Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.</div>
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Notes</h3>
<div class="wprm-recipe-notes" style="box-sizing: border-box;">
<span style="box-sizing: border-box; display: block; font-family: "archer ssm a" , "archer ssm b"; font-size: 15px;">If your peanut butter is unsalted, stir a few pinches of salt into the chocolate mixture.</span><span style="box-sizing: border-box; display: block; font-family: "archer ssm a" , "archer ssm b"; font-size: 15px;"><br /></span><span style="box-sizing: border-box; display: block; font-family: "archer ssm a" , "archer ssm b"; font-size: 15px;">Original recipe from:</span><span style="box-sizing: border-box; display: block;"><span style="font-family: "archer ssm a" , "archer ssm b";"><span style="font-size: 15px;"><a href="https://www.loveandlemons.com/no-bake-cookies/">https://www.loveandlemons.com/no-bake-cookies/</a></span></span></span><span style="box-sizing: border-box; display: block;"><span style="font-family: "archer ssm a" , "archer ssm b";"><span style="font-size: 15px;"><br /></span></span></span></div>
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Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-9978415708167153242020-06-21T14:40:00.000-07:002021-11-17T10:18:10.737-08:00Easy Slow Cooker Cuban Black Beans recipe (vegan, gluten-free)<span style="font-family: sans-serif; font-size: 12.8px;">This is a favorite at my house! So good!</span><br>
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<span style="font-family: "crimson"; font-size: 20px;"><b>Ingredients:</b></span></div>
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<span style="font-family: "crimson";"><span style="font-size: 20px;">(Use organic if possible)</span></span></div>
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<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1 pound dried black beans</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1 yellow onion </li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1 green bell pepper </li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">3 garlic cloves peeled and minced</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">2 bay leaves</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">3 teaspoons pink hymalayan sea salt</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">Black pepper to taste</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1.5 teaspoons ground cumin</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1 teaspoon dry oregano</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1 TBS brown sugar</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">6 cups water (or 7 cups if you like it soupy)</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1.5 cups cubed, steamed butternut squash added during last 1/2 hour (optional)</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">1/4 cup olive oil (after it's cooked)</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;">2 tablespoons lime juice (optional, after it's cooked)</li>
<li style="line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 10px !important; padding: 0px !important;"><em>Optional toppings</em>: chopped red onion, chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa.</li>
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INSTRUCTIONS</h3>
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<li style="font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 20px 32px !important; padding: 0px !important;"><div style="font-size: 1em; margin-bottom: 5px;">
Soak beans overnight (up to 24 hrs) with 1 TBS apple cider vinegar. In the morning, drain and rinse thoroughly.</div>
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<li style="font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 20px 32px !important; padding: 0px !important;"><div style="font-size: 1em; margin-bottom: 5px;">
Blend the onion, bell pepper, and garlic in a blender (make it smooth or chunky depending on preference)</div>
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Place all ingredients, except butternut squash, olive oil, and the lime juice into a slow cooker. </div>
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Cook on low heat for 8 hours or high heat for 4 hours.</div>
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Remove the bay leaves. Stir the olive oil and optional lime juice into the cooked beans. Serve immediately, or allow the beans to cool before transferring them to an airtight container. They will keep in the fridge for up to 6 days and can be frozen for up to 2 months.</div>
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</ul><div>Instant pot version:</div><div>I used 3.5 cups water at 35 minutes high pressure with 20 minutes natural release.</div><div><br></div>
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Original recipe from:</div>
<a data-saferedirecturl="https://www.google.com/url?q=https://www.thefullhelping.com/easy-slow-cooker-cuban-black-beans/&source=gmail&ust=1592860105253000&usg=AFQjCNFXE63Ts4YAzEu9qGQVKmKhtZWNuA" href="https://www.thefullhelping.com/easy-slow-cooker-cuban-black-beans/" rel="noreferrer noreferrer noreferrer noreferrer" style="color: #4285f4; font-family: sans-serif; font-size: 12.8px; text-decoration-line: none;" target="_blank">https://www.thefullhelping.<wbr>com/easy-slow-cooker-cuban-<wbr>black-beans/</a></div>
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Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-30386665163978040352020-06-11T08:24:00.000-07:002020-06-11T08:24:13.327-07:00Latte-style black coffee without creamer or oils recipeDid you know you can make foamy, latte style black coffee? Just add a scoop of organic acacia fiber, stevia extract, cinnamon, and flavor extract (vanilla, hazelnut, etc). Blend it up for about 10 seconds in a high powered blender.<br />
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A few days a week I add 1 tsp each of organic ghee and organic coconut oil to make bulletproof coffee, but if I add fats to my breakfast then I just do the black coffee version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHgvRqQmU1AF_6uxL3AKOcoUq8djLdSvvU72E4BFcNR9ix5GlX_1I-pc2hXKg4mDzj-Lksqju3L4yWPxVuHHpjZVC0_1FkoHIXrWQaTqiMnm4h7AKwI3artY5McmfImZ_wM8IJF3d-l8/s1600/IMG_20200611_111513071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHgvRqQmU1AF_6uxL3AKOcoUq8djLdSvvU72E4BFcNR9ix5GlX_1I-pc2hXKg4mDzj-Lksqju3L4yWPxVuHHpjZVC0_1FkoHIXrWQaTqiMnm4h7AKwI3artY5McmfImZ_wM8IJF3d-l8/s320/IMG_20200611_111513071.jpg" width="320" /></a></div>
<br />Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-78701769257545166872020-05-25T13:55:00.001-07:002020-05-25T13:55:29.757-07:00How to soak grains, beans, nuts, and seedsGreat info!<br />
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<a href="https://victoriaalbina.com/soaking-beans/">https://victoriaalbina.com/soaking-beans/</a>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0tag:blogger.com,1999:blog-5798028347680559999.post-49674308735584208332020-05-24T09:25:00.003-07:002020-05-24T09:25:59.912-07:00How to soak brown rice before cooking to remove phytic acidGreat tip!<br />
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<a href="https://www.cheeseslave.com/recipe/soak-brown-rice/">https://www.cheeseslave.com/recipe/soak-brown-rice/</a>Miriamhttp://www.blogger.com/profile/11286474200931525055noreply@blogger.com0