This frozen mint lemonade recipe is ultra refreshing and easy to whip up in a blender!
original Recipe http://www.recipesthatcrock.com/slow-cooker-french-toast-casserole
Slow Cooker French Toast Casserole
1 1/2 cups almond milk
2 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cups raisins optional
9 Slices whole grain bread
3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
3 tablespoon honey
1 teaspoon lemon juice
1/2 cup diced raw pecans chopped
1/2 teaspoon cinnamon
Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Lightly spray the inside of the slow cooker with nonstick cooking spray.
Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces, set aside.
Cut bread slices into triangles (that's in half, just triangle shaped). Place one layer of bread (6 triangles) on the bottom of the slow cooker, add ¼ of the filling and repeat until there are 3 layers of bread. Add the remaining filling to the top.
Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4 hours, or until bread has soaked up the liquid.
3 Bananas (diced) can be substituted for apples.
Note: Drizzle with 100% pure maple syrup if desired.
original recipe http://rawmazing.com/recipe/raw-pumpkin-cranberry-ginger-parfaits
Pumpkin Parfaits with Cranberries and Ginger Whipped Cream
1/2 medium pumpkin, peeled, seeded and cut into chunks
1/4 cup water
1 teaspoon cinnamon
2 tablespoons raw agave nectar or sweetener of choice
Place pumpkin, cinnamon and agave in food processor or high-speed blender.
Pulse until puréed, adding water as needed.
You will have to scrape down the sides of the food processor while processing.
Ginger Whipped Cream
1/2 cup cashews, soaked overnight, rinsed and drained
1/2 cup water
1/4 cup coconut oil, melted
2 tablespoons fresh ginger, grated
2 tablespoons raw agave nectar or liquid sweetener of your choice.
Place cashews and water in high-speed blender. Blend until smooth. Add melted coconut oil, fresh ginger and raw agave.
Process until well blended.
Transfer to container and chill until set.
1 cup frozen cranberries, thawed
1/4 cup raw agave nectar
Place in food processor and process until purée is achieved.
1 cup pecans
1 teaspoon cinnamon
Place pecans and cinnamon in food processor.
Pulse until chopped.
In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped cream.
Repeat topping with more pecans.
Original Recipe http://jeanetteshealthyliving.com/skinny-berry-cheesecake-trifle
Skinny Strawberry Raspberry Cheesecake Trifle
Each serving is about 40% lower in calories and has 75% less fat than a version made with full fat cream cheese, full fat sour cream, and butter pound cake.
Serves: 16 / 280 calories and 6.5 fat
2 cups non-fat or low-fat cottage cheese
2 cups powdered sugar
1 cup non-fat or low-fat sour cream
2 teaspoons vanilla extract
Â½ teaspoon almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 Angel Food cake, cut into 1" cubes
1 quart fresh strawberries, sliced
1 quart fresh raspberries
2 tablespoons sugar
3 tablespoons amaretto
fresh raspberries, for garnish
Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well.
Beat whipping cream until light peaks form. Add 1 teaspoon vanilla extract and 1 tablespoon sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with cottage cheese mixture.
Mix strawberries, raspberries, 2 tablespoons sugar and amaretto together. Place a layer of strawberries and raspberries in the bottom of a trifle bowl. Top with a layer of cake mixture. Add another layer of berries, then another layer of cake mixture. End with a layer of berries. Garnish with additional fresh berries.
Original recipe: http://cookieandkate.com/2016/roasted-breakfast-potatoes-recipe Roasted Breakfast Potatoes
These crispy breakfast potatoes are roasted in the oven, so they're less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner.
2 pounds red potatoes scrubbed clean and cut
1 red bell pepper sliced
½ medium onion sliced into wedges
2 TB. extra-virgin olive oil
1 tsp. garlic powder
½ tsp. sea salt
Freshly ground black pepper
Preheat the oven to 425 degrees
On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them.
Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
Bake until the vegetables are tender and deeply golden on the edges, about 45 minutes, stirring every 15 minutes for even browning. Serve immediately.
original recipe http://veganmiam.com/recipes/vegan-bbq-tofu-burger
BBQ Tofu Burger
2 hamburger buns
Toasted sesame oil
½ cup wild arugula
Sriracha for garnish
vegan homemade gochujang mayo
Asian-style pickled cucumbers
16-ounce firm tofu, pressed overnight, slice in half
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon smoked paprika
1½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground pepper
¼ cup and 2 tablespoons organic ketchup
2 tablespoons finely minced sweet onions
2 ½ tablespoons coconut sugar
2 tablespoons seasoned rice vinegar
1 clove garlic, minced
½ teaspoon Barbecue Rub
pinch of ground cayenne
pinch of ground black pepper
Put all the “BBQ Rub” ingredients
(dry mustard, onion powder, smoked paprika, garlic powder, ground cumin and ground pepper)
in a small bowl and stir to combine.
This is your “BBQ Rub”, set it aside.
Put all the “BBQ Sauce” ingredients (ketchup, minced onions, dark brown sugar, seasoned rice vinegar, garlic, BBQ Rub mixture, ground cayenne and ground pepper) in a medium saucepan and stir to combine. Bring to boil over medium-high heat. Decrease the heat to low and simmer uncovered, stirring occasionally, for 15 minutes. Let the sauce cool a bit. Using a hand-held immersion blender, puree the sauce in your cooking pot.
Preheat oven to 350°F. Rub the tofu slabs all over with the remaining “BBQ Rub.” Apply a thin layer of oil (or use a non-stick spray) to condition the surface of the pan, when needed. Bake for about 25-30 minutes until slightly browned and flipping both sides halfway.
In a large saucepan at medium heat, warm up the “BBQ Sauce”. Quickly coat both sides of tofu and stirringly occasionally until desired temperature is reached (about 5-8 minutes). Do this for both tofu slabs. Drizzle the sauce over the tofu in the end. Optional: You can press the tofu slabs in a panini grill quickly for the creative grill marks.
Toast your hamburger buns onto the griddle pan (at medium-high heat) with toasted sesame oil until slightly golden brown. Spread one of the buns with gochujang mayo. Add the BBQ tofu, greens and a bit of Sriracha. Add whatever filling you like! Serve and enjoy!
Put all the “BBQ Rub” ingredients to include 1 TB. of each dry mustard, onion powder and smoked paprika, 1½ tsp. garlic powder
¼ tsp. of each ground cumin and ground pepper in a small bowl and stir to combine. This is your “BBQ Rub” set it aside.
Put all the “BBQ Sauce” ingredients ¼ cup and 2 TB. ketchup, 2 TB. each of finely minced sweet onions, seasoned rice vinegar and coconut sugar, 1 clove minced garlic, ½ teaspoon Barbecue Rub with a pinch each of ground cayenne, black pepper in a medium saucepan and stir to combine. Bring to boil over medium-high heat. Decrease the heat to low and simmer uncovered, stirring occasionally, for 15 minutes. Let the sauce cool a bit. Using a hand-held immersion blender, puree the sauce in your cooking pot.
Preheat oven to 350°F. You'll need 2 / 8oz. firm tofu pressed overnight) Rub your Tofu Slabs all over with the remaining “BBQ Rub.” Apply a thin layer of toasted sesame oil to condition the surface of the pan, when needed. Bake for about 25-30 minutes until slightly browned and flipping both sides halfway.
In a large saucepan at medium heat, warm up the “BBQ Sauce”. Quickly coat both sides of tofu and stirringly occasionally until desired temperature is reached (about 5-8 minutes). Do this for both tofu slabs. Drizzle the sauce over the tofu in the end.
Toast your hamburger buns onto the griddle pan (at medium-high heat) with toasted sesame oil until slightly golden brown. Spread one of the buns with gochujang mayo and add the BBQ tofu, wild arugula greens, Asian-style pickled cucumbers and a bit of Sriracha. Add whatever filling you like! Serve and enjoy!
original recipe on http://cookieandkate.com/2016/healthy-zucchini-bread-recipe
Healthy Zucchini Bread
Fluffy and moist zucchini bread, made healthier with whole grains, natural sweetener of honey and coconut oil.
Prep time: 15 mins
Cook time: 55 mins
Serves: 1 loaf
¾ cup roughly chopped raw walnuts or pecans
⅓ cup melted coconut oil or extra-virgin olive oil*
½ cup honey or maple syrup
½ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon ground cinnamon + more to swirl on top
2 teaspoons vanilla extract
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
1½ cups grated zucchini (you'll need 1 small zucchini, about 7 ounces)
1¾ cups white whole wheat flour or regular whole wheat flour
Preheat oven to 325°F.
Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet.
Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
In a large mixing bowl, combine the coconut oil and honey.
Beat them with a whisk until they are combined.
Add the eggs and beat well.
If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove
Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend.
Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined.
Some lumps are ok! Gently fold in the toasted nuts now.
Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
This bread is moist, so it will keep for just 2 to 3 days at room temperature.
Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so.
• 1 head cabbage shredded
• 1 large onion chopped and sauteed
• 4 stalks celery sliced
• 1 package Lipton dry onion soup mix
• black pepper to taste
• chopped Parsley
• 6 carrots diced
• 1/2 pound green beans sliced on diagonal
2 Tbsp. balsamic vinegar
16 oz. Vegetable Stock
8 oz. can diced tomatoes
green beans sliced diagonal
make sure liquid covers soup mix before cooking
Put all vegetables in a big pot and cover with water.
Bring to a boil, stir in the soup mix and boil gently for 10 minutes.
Cover, reduce heat, and simmer until all the vegetables are soft.
Stir in the black pepper and chopped herbs.
Seneca Indian Cleansing Diet this diet will help with cleansing the body by first cleansing the major tissues of the body and then rejuvenating them with essential minerals. There is no conclusive clinical evidence to support the claims made about this diet. Talk to your doctor before trying a new diet.
Cleansing the body the idea that cleansing the body can help elevate you spiritually is common to holistic medicine practices. The concept is that illness, weakness, fatigue, sore muscles, mental difficulties, indigestion and many chronic illnesses may occur because of built up toxins in the body. These limiting physical conditions distract the individual. Clearing out the toxins may help alleviate the physical or mental problems.
Day 2 herbal tea only, this will flush toxins and minerals that have built up in the body and consume plenty of pure water 1/2 your body weight in ounces daily and go for a walk twice a day every day of the diet. Herbal tea will cleanse the body's tissues.
Day 3 replenishing essential minerals in the body by eating vegetables of any kind. The vegetables may be raw or steamed with fresh herbs and sea salt. This replenishes minerals in the digestive tract.
Almond Coconut Granola Bars
Healthy homemade almond coconut granola bars that taste amazing!
Serves: 16 bars
1 cup chopped almonds
1¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
1 cup large, unsweetened coconut flakes (shredded coconut should work, too)
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup creamy almond butter or peanut butter
½ cup honey or maple syrup
1½ teaspoons vanilla extract
1. Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
2. Toast the almonds for maximum flavor.
3. In a medium skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes.
4. Transfer them to a medium mixing bowl.
5. To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.
6. In a 2-cup liquid measuring cup, measure out 1 cup almond butter.
7. Top with ½ cup honey, followed by the vanilla extract.
8. Whisk until well blended.
9. Pour the liquid ingredients into the dry ingredients.
10. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain.
The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter, you might need to drizzle in another tablespoon of honey to help it all stick together.
11. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface to pack the mixture down as firmly and evenly as possible.
12. Cover the baker and refrigerate for at least one hour, or overnight.
13. This gives the oats time to absorb moisture so the granola bars can set.
14. When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp chef's knife to slice the mixture into 4 even rows and 4 even columns.
15. For portability, you can wrap individual bars in plastic wrap or parchment paper.
16. Bars keep well for a couple of days at room temperature,
I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.
They'll keep for several months in the freezer.
original recipe http://cookieandkate.com/2016/almond-coconut-granola-bars