cloud bread.....

Cloud bread it no carb light fluffy "bread"

This actually turned out way better then I thought it would... Wait till you read the ingredients, you will be shocked!

3 eggs separated

1/4 teaspoon of cream of tartar

3 tablespoons of light cream cheese

dash of stevia and salt

THAT IS IT!!!!!!!!

Instructions: Preheat oven to 300 degrees

 Separate eggs. Put egg whites into a bowl with cream of tartar. 

Put mixer on high and beat until stiff peaks form. (this took me about 4 minutes)

i was also confused by this so i watched a youtube video

http://www.youtube.com/watch?v=8EiSTJ1-KQQ

Put egg yolks, cream cheese, splenda, salt in another bowl and beat until mixed thoroughly.

 Fold yolk mixture into egg whites. 

 Using a large spoon, put 9 scoops onto 2 greased cookie sheets. They should be about 4 inches round and about 3/4 of an inch high. Smooth out tops. Put in oven and bake for about 30 minutes.They should be lightly browned. Let cool on a rack, they will be crispy, then put them in ziploc bags and store in fridge and in a few hours they will get soft like bread.

ENJOY

body oil....

So after living in Lubbock for over 5 years now, the DRY weather is really taking toll on my skin. I have tried every lotion out there and even tried prescription lotion and nothing really work until now!

It is SO easy and SUPER cost friendly. Just find a jar with an air tight lid and fill the jar equally with these three ingredients ( 1/3, 1/3, 1/3)

Their are so many skin benefits in these three oils. Here are just a few...... Coconut oil just an all around  amazing moisturizer. Jojoba oil is an anti bacterial infection fighter, anti inflammatory and an acne fighter. Last Grapeseed oil can minimize skin aging, its easily absorbed by the body, and can reduce skin/sun damage.  

**a little bonus once you have these oils in your cabinet not only can you use them on your skin but you can also cook with them and make an amazing hair mask! Just google :)

ENJOY 

life changing bread....

We recently found out, our daughter has a pretty bad gluten allergy, which is not as much of a problem for our family considering we don't typically eat much gluten. But once I discovered this and really started thinking about it, I actually felt a bit of panic for Haney because I know how much I truly LOVE a turkey sandwich.... In fact I think I have eating an open face turkey sandwich for  at least 4 days aweek for the past 4 years! So I was determined to find a delish (non rubber ) piece of "BREAD." I officially found it. It is made mostly out of seeds and nuts and held together by my new favorite ingredient PSYLLIUM HUSK POWDER.  I will tell you all about it in my next post.  I

I make a loaf every few weeks and stick half of it in the fridge and the other half in the freezer. Its perfect for sandwiches, breakfast toast with some jelly or an afternoon snack.

THIS IS HONESTLY A MUST COOK RECIPE

*found at mynewroots - she has lots of amazing recipes so check out her site

The Life-Changing Loaf of Bread

Makes 1 loaf

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

greek popsicles...........

greek yogurt popsicles

Delish Summer Treat!!

*popsicle form

*3 cups greek yogurt

* stevia 

*blueberries (or fruit of choice)

--add yogurt and stevia to bowl and mix! (SWEETEN TO TASTE) 

--then add in your fruit and mix it around, i like to smash the fruit on the side of the bowl to get some juice in the yogurt

--fill popsicle mold

--freeze for 3 hrs up to 2 weeks

--before eating set out for 5 min to soften

ENJOY

tomato and artichokes..........

This is the perfect side!!! It's delish, easy and healthy.

Ingredients:
Artichoke hearts
Dices tomatos
Onion
Garlic
Broccoli
Red wine vinegar

Sautee the onion, broccoli and garlic in the red wine until the veggies are soft. Then add the artichoke hearts and tomatos and let them simmer for 15 minutes.

EAT UP!!!

veggie protein......

Quinoa and Kale Salad.....

Ingredients

• 2 cups salted water
• 1 cup quinoa
• 1 bunch lacinato kale, washed and chopped into 1" lengths
• 1 Meyer lemon, zested and juiced
• 2 scallions, minced
• 1 Tbsp. toasted walnut oil
• 3 Tbsp. toasted pine nuts
• 1/4 cup crumbled goat cheese
• Salt and pepper

Instructions

• Bring the water to a boil in a covered pot.
• Add the quinoa, cover and lower the heat until it is just enough to maintain a simmer.
• Let simmer for 10 minutes, then top with the kale and re-cover.
• Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
• While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
• Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients.
• As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.