#eggs are yummy but plain eggs four days in a row is not! | Explore Tumblr posts and blogs

gay-milton-quotes · 8 months ago

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if your long term eating disorder treatment clinic doesn't include teaching people to prepare and cook food i feel like you're setting many patients up for failure. many people with EDs were raised by people with EDs, and public schools (in the US at least) have almost entirely discarded cooking education.

when i moved in with my bf, who spent time inpatient several years ago, there was hardly anything in his fridge besides, like, cauliflower "rice". & it wasn't just because his ED made it difficult to buy food: he didn't know what to buy! i'd ask what his parents made growing up and they didn't. his mom's ED is worse than his & his dad considered "plain ground beef fried in a pan" to be a "meal."

add that diet culture is pervasive in mainstream food education. even normal-seeming cookbooks will describe some recipes as "guilt free" here and there. influencers are obviously even worse. to avoid it you have to know where to look, and for someone in a vulnerable state of mind, it's far easier to not look at all.

this led my bf to cooking the same few things with the same overpriced ingredients day in and out. he also ordered out, or bought preprepped meals, but he couldn't always afford that, and went hungry the rest of the time. he knew, from treatment, that fats are necessary, that sugars are necessary, that carbs are necessary. but without any knowledge on HOW to incorporate these foods in his diet, he just didn't.

& it seems like such a natural thing to include in treatment. you want to desensitize people to being around food? you want to give them positive experiences with food, including social activities like eating as a group? well, why not cook as a group? have a day when we all make cookies or a big stew! or cook 1-on-1 with your therapist during a session sometimes! install a stove, sink and fridge into their office, follow a recipe together, TEACH! you can't just tell people to incorporate all the macronutrients into their diets without telling them HOW!

#i implied it but this goes ESPECIALLY for ppl with monetary constraints.#what do you do when you literally can't afford your safe foods?#when the foods branded as 'Good' 'Guilt Free' 'Healthy' are all outta ur price range?#rice and beans are cheap but how do you prepare them?#eggs are yummy but plain eggs four days in a row is not!#TEACH PEOPLE WITH EDS TO COOK!!#ed mention #ed #body image #diet culture #discourse door

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consulting-celiac-in-the-tardis · 5 years ago

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47 Gluten Free Healthy Meal Prep Breakfasts for the New Year

New blog post! Are you a sweet or savory breakfast person? I'm constantly switching back in forth, but now that 2020 is in full swing and I'm back to my busy grad school and work schedule, I'm alll about healthy meal prep breakfasts...so I thought it would be a great time to share a ton of gluten free meal prep recipes on the blog! Whether you're looking for a healthy keto recipe, general meal prep ideas or healthy grab and go breakfasts to fit your own busy life, this round up has a recipe that will make eating a nutritious breakfast extra easy this year. Sweet and savory breakfast options galore!

And because I'm so excited to dig into these gluten free breakfast recipes, I'm keeping this intro short. So without further adieu, here are 47 gluten free healthy meal prep breakfasts to make your 2020 extra delicious.

1. Crustless Spinach Cheese Pie (Low Carb) - Low Carb Yum

This simple low carb recipe turns pie into breakfast food.

2. Paleo Blueberry Muffins (Vegan, Dairy Free, Refined Sugar Free) - A Sweet Alternative

These paleo muffins seriously give the traditional wheat-packed bakery muffins a run for their money.

3. Pepperoni Pizza Frittata (Whole30, Low Carb, Keto) - Cook at Home Mom

Healthy pizza for breakfast = mind (and taste buds) blown.

4. Overnight Quinoa Flakes (Vegan) - Casey the College Celiac

If you're craving a warm porridge but can't tolerate oats, this overnight quinoa flakes breakfast is the perfect alternative. Plus, I include multiple different flavors you can make!

5. Healthy Chocolate Peanut Butter Energy Balls (Vegan, Refined Sugar Free) - A Baking Journey

Is there any better combo than peanut butter and chocolate?!? I don't think so!

6. Green Dairy Free Egg Bites - Really Are You Serious

Upgrade the typical breakfast egg muffins with spinach and tofu!

7. Chocolate Protein Pancakes (Low Carb, Keto) - Wholesome Yum

First of all, droooool. Secondly, this big batch recipe means you'll have plenty of leftovers to eat later that week or freezer.

8. Skinny Mini Mexican Frittatas - Jersey Girl Cooks

Sweet peppers, hot sauce and Mexican cheese give these frittatas some extra kick.

9. Homemade and Healthy Nuts and Seeds Instant Breakfast Mix (Dairy Free Option) - Original Homesteading

Just add water to this nuts and seeds mix for a crunchy breakfast full of plant-based protein.

10. Keto Breakfast Casserole (Low Carb) - Sorey Fitness

This healthy keto breakfast can be whipped up in just 30 minutes, and is packed with ground cheese, sausage, eggs and jalapenos.

11. Easy Vegan Breakfast: Superfood Stone Fruit Rawnola - Stacey Homemaker

Whip up this vegan granola on Sunday so you have a yummy, nutrition-packed breakfast all week long.

12. Breakfast Meal Prep Blueberry Turkey Breakfast Sausage & Roasted Veggies (Dairy Free, Egg Free, Paleo) - Hungry Hobby

I've never eaten blueberries and turkey together before, but this breakfast bowl makes me want to try.

13. Spiced Apple Granola (Vegan) - Recipes From a Pantry

Make your kitchen smell like apple pie season all year round with this vegan granola recipe.

14. Breakfast Chia Seed Pudding, Two Ways (Vegan) - Lathi's Kitchen

Strawberry or mango puree makes these chia seed puddings super fruity and flavorful.

15. How to Bake Eggs in an Oven Tin in the Oven (Dairy Free, Soy Free) - Key to My Lime

Once you try baking eggs in the oven, you'll never go back.

16. Roasted Vegetable Sheet Pan Omelette (Vegetarian) - The Recipe Well

An omelet that you don't have to flip?!? Sold!

17. Super Clumpy Summer Squash Granola (Vegan, Oil Free, Sugar Free) - Casey the College Celiac

Pair this gluten free granola with your favorite yogurt or eat it like cereal with milk.

18. Tortitas de Berro, or Easy Guatemalan Watercress Fritters (Vegetarian) - A Taste for Travel

Popular in Guatemala and El Salvador, you can think of these as bite-sized omelettes packed with good-for-you ingredients.

19. One Bowl Blueberry Oat Flour Waffles - Flavor the Moments

Make your own freezer waffles at home with this easy one-bowl recipe. Just make sure you use gluten free oats to grind into flour.

20. Cinnamon Swirl Protein Muffins (Keto) - The Helpful GF

I was sold at "cinnamon swirl"...

21. Roasted Tomato, Kale and Goat Cheese Frittata (Vegetarian) - Hot Pan Kitchen

If you've been looking for an easy cast iron skillet recipe, this frittata breakfast is a winner.

22. Easy Chia Seed Pudding Recipe (Vegetarian, Vegan Options) - Two Healthy Kitchens

If you're looking for an extensive guide to meal prepping chia seed pudding, Shelley has you covered with this post.

23. Southwest Tofu Breakfast Bowls (Vegan) - The Fitchen

I'm not even a huge fan of tofu, but this meal prep breakfast still has me drooling!

24. Banana Snacking Cake - Best of This Life

Banana and applesauce combine to make an extra moist gluten free cake that's healthy enough to eat for breakfast or a snack!

25. Sweet Potato Smoothie Bowl (Paleo, Vegan, Nut-Free, Whole-30 Option) - Paleo Gluten-Free Guy

This gluten free and paleo smoothie bowl will keep in the fridge for up to five days, and you'll love how thick and creamy it is.

26. Coconut Chia Pudding (Vegan, Low Carb) - Pepper Bowl

No cooking necessary for this vegan breakfast. Just throw the ingredients together and let it sit for at least 30 minutes.

27. Maple Pecan Granola (Refined Sugar Free) - Zestful Kitchen

No gluten or refined sugar needed to meal prep this epic granola.

28. Chickpea Savory Muffins - Mind Body and Spirit Wellbeing

Who knew that chickpea flour could taste so good?

29. Crockpot Fiesta Breakfast Casserole (Paleo and Whole 30 Options) - Pink Fortitude

And if you really want to meal prep ahead of time, you can even freeze this paleo breakfast casserole for future breakfasting!

30. Cozy Cacao Oatless Zoats (Vegan) - Casey the College Celiac

If you want to make a gluten free porridge breakfast while also sneaking in some extra veggies, zoats need to land on your weekly menu ASAP.

31. Sweet Potato Breakfast Casserole - Leelalicious

No one will complain about eating this gluten free casserole several mornings in a row!

32. Skinny Strawberry Shortcake Bites Recipe (Vegan) - Bake Me Some Sugar

These shortcake bites are as tasty for a snack or dessert as they are for breakfast.

33. Instant Pot Egg Bites (Keto, Low Carb) - Tasty Galaxy

Using the instant pot makes this healthy keto breakfast insanely quick and easy.

34. Cinnamon Roll Overnight Oatmeal - Pinch of Wellness

Cinnamon roll in oatmeal form? You know that caught my taste buds' attention!

35. Blueberry French Toast Casserole (Dairy Free Option) - This Mama Cooks

Use your favorite gluten free bread, and you'll never want to eat plain toast for breakfast ever again!

36. Easy Egg Muffin Cups - Fearless Dining

There's no easier - or tastier - healthy grab and go breakfasts than these egg muffins!

37. Tropical Instant Pot Steel Cut Oats (Dairy-Free, Vegan) - Clean Eating Kitchen

Send your taste buds on a tropic vacation with this gluten free oatmeal recipe featuring papaya and coconut cream.

38. Banana Cinnamon Breakfast Muffins (Vegan, Paleo, Refined Sugar Free) - Emma Eats and Explores

Because banana and cinnamon are always a pair made for culinary heaven.

39. Creamy Spirulina Chia Seed Pudding (Vegan) - Casey the College Celiac

Put this chia seed pudding in the blender for a super thick and creamy vegan breakfast that's full of fiber and plant based protein.

40. Western Omelet Egg Scramble with Cheese Sauce - Sweet Peas Kitchen

Who knew you could freeze egg scrambles? The cheese sauce also takes this breakfast to the next level.

41. Dairy Free Waffles - Eating on A Dime

You only need six simple ingredients to make and freeze these dairy free waffles for super easy (and yummy) future breakfasts.

42. Healthy Blueberry Breakfast Bars (Vegan, Peanut Free, Nut Free) - Allergy Yummy

You won't believe you only need three ingredients to whip up these super gooey, chewy bars.

43. Cheesy Spinach Mini Frittatas Recipe - Urban Bliss Life

These easy egg muffins are the ultimate healthy grab and go breakfast option for busy mornings.

44. Vanilla Chia Pudding (Vegan) - Debra Klein

You only need fifteen minutes and four ingredients to make this creamy vegan breakfast.

45. Triple Berry "Whole Grain" Gluten Free Muffins (Vegan, Oil Free) - Casey the College Celiac

'Cause there's muffin better to start the day with! ;)

46. Instant Pot Egg Bites (Keto, Low Carb) - Tasty Galaxy

The instant pot makes cooking a healthy keto breakfast extra easy and quick.

47. Healthy Pumpkin Bread - Claudia Canu

This gluten free pumpkin bread proves that pumpkin is delicious year-round, especially when baked in a naturally sweetened treat like this one.

Happy 2020!

Regardless of where 2020 is taking you so far, I hope that these meal prep breakfasts will give you the tasty fuel you need to kick life's booty! And if you need even more gluten free breakfast inspiration, check out my previous roundup: 49 Healthy Gluten Free Breakfasts For the New Year. Which of these breakfast recipes do you want to try first? Are you a sweet or savory breakfast person? Tell me in the comments! via Blogger https://ift.tt/2T7MhKK

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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olgagarmash · 4 years ago

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14 Delicious Recipes Starring Peanut Butter

It’s okay to get a little nutty while you’re dieting. If you’re talking about peanut butter, that is! The Leaf is filled with healthy peanut butter recipes that are diet-friendly.

According to Harvard Health, peanuts aren’t actually nuts. They are a legume, similar to lentils or soybeans. Regardless of their origin, peanut butter is a delicious and healthy option for those trying to lose weight. Studies show that people who eat nuts and peanut butter have a decreased risk of heart disease and Type 2 diabetes, says Harvard Health. Nuts and nut butters are filled with healthy fats and can help keep you full throughout the day. Never underestimate the fullness factor when you’re shedding pounds!

Fortunately, Nutrisystem has developed more than a dozen peanut butter recipes. All delicious, all healthy and all diet-approved! Keep reading to see how versatile peanut butter really is.

Here are 14 delicious peanut butter recipes:

1. Chocolate Peanut Butter Popsicles >

Calories per Serving: 100

On Nutrisystem, Count As: 1 PowerFuel

This recipe is so simple, you probably already have the six ingredients for it in your kitchen! You just need some inexpensive popsicle molds (and not just for this recipe–check out these other Nutrisystem-approved popsicles! >). Blend together plain nonfat Greek yogurt, nonfat milk, stevia, vanilla extract, unsweetened cocoa powder and peanut butter in your blender or food processor. Pour into your popsicle molds and freeze. Enjoy your 100-calorie peanut butter popsicles as a dessert or snack!

2. 3-Ingredient Protein Bombs >

Calories per Serving: 131

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

We hear ya! You’re saying, “Three ingredients? I’m so there!” This smooth, creamy snack is even easier than it sounds. A chocolate Nutrisystem shake is mixed with peanut butter and fat free cream cheese to create these delicious protein bombs. The recipe makes 16 of these protein-packed peanut butter balls, with two balls as one serving.

3. 4-Ingredient Rice Krispies Treat >

Calories per Serving: 71

On Nutrisystem, Count As: 2 Extras

Who doesn’t like a crunchy and sweet dessert that is easy to make? Snack on one of these crispy bars filled our favorite nut butter. Crisp rice cereal is held together with creamy peanut butter, honey and vanilla extract. The recipe makes 24 bars and one bar counts as one serving. In one move you’ve stocked up on your snacks and desserts for practically month! Keep them in the fridge and grab a bar when you’re craving something sweet.

4. Chocolate Peanut Butter French Toast >

Calories per Serving: 238

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra

Though it sounds like a fancy brunch recipe, this deliciously sweet breakfast whips up in 15 minutes. You can enjoy a gourmet breakfast even on workday mornings! Start with whole wheat bread soaked in a mixture of egg, nonfat milk, vanilla and a scoop of your chocolate Nutrisystem shake. Cook in a pan for three to four minutes per side. Melt some peanut butter in the microwave and simply drizzle it on top. Sprinkle with some chocolate chips and enjoy your peanut butter platter!

5. 3-Ingredient Peanut Butter Cups >

Calories per Serving: 139 On Nutrisystem, Count As: 1 PowerFuel and 2 Extras

Keep this recipe handy for Halloween! After you’ve tried one of these, you won’t be tempted by the high calorie store-bought versions you’re handing out to the kids. Make your own peanut butter cups with semi-sweet chocolate chips, coconut oil and crunchy peanut butter. Enjoy your favorite peanut butter candy made diet-friendly!

6. PB and J Power Bowl >

Calories per Serving: 282 On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras

The staple of childhood lunches becomes your secret weight loss weapon at breakfast. Combine peanut butter with steel cut oats, almond milk and a homemade jelly made with fresh strawberries, lemon juice and chia seeds. You’ll be loving this deconstructed PB and J sandwich every morning!

7. No Bake Chocolate Peanut Butter Granola Bars >

Calories per Serving: 199

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

Unfortunately, many store-bought granola bars are often calorie and sugar bombs masquerading as a healthy treat. It’s so simple to make your own and control the ingredients that you add. These bars are not only delicious, they are diet-friendly. Mix together rolled oats, peanut butter, honey and semi-sweet chocolate chips (or substitute some dried fruit). Throw them in the fridge and grab a bar when you’re craving a nutty treat!

8. Peanut Butter Chocolate Chip Mug Cake >

Calories per Serving: 146

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

The inventor of the mug cake deserves an award. They’re quick, delicious, mess-free and never see the inside of a hot oven. It’s microwave all the way. This quick dessert combines powdered peanut butter (found in the same aisle as regular peanut butter), a little whole wheat pastry flower, baking powder, stevia, banana, almond milk and chocolate chips. Three minutes in the microwave and it’s ready to eat!

9. Apple Peanut Monster Mouths >

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

These are so adorable, you’re going to have to fight your kids for them. When Halloween comes around, you need healthy and fun treats available for you and your family. Slice up a medium apple and scoop peanut butter on one side of each slice. Line up a row of nuts (macadamias, peanuts, almonds or cashews) to look like teeth, then top with another slice of apple spread with peanut butter. These peanut butter monster mouths are scary good!

10. Chocolate Peanut Butter Crunch Bars >

Calories per Serving: 176

On Nutrisystem, Count As: 1 PowerFuel and 1 SmartCarb

When you get a jones for candy, we’ve got just the recipe to help. This yummy bar gets its sweet flavor and crunchy texture from a vanilla Nutrisystem shake, dates, peanut butter, chocolate chips, oats and vanilla extract. A food processor does all the mixing for you. Form your bars and thrown them in the freezer for an hour to create an easy Flex Snack that you can enjoy throughout the week.

11. Chocolate Peanut Butter Banana Smoothie >

On Nutrisystem, Count As: 2 PowerFuels and 1 SmartCarb

Add this one to your lineup of peanut butter recipes! This rich, delicious smoothie could not be easier to create. Blend together a chocolate Nutrisystem shake with peanut butter, frozen banana, water and ice. Start your day with this beverage and you’ll be having a peanut butter party all morning!

12. Peanut Butter Banana Pops >

Calories per Serving: 160

On Nutrisystem, Count As: 1 PowerFuel, 1/2 SmartCarb and 1 Extra

When it is hot outside, you need a cold treat to cool you down. In fact, you might want to make a bigger batch of these pops since you can store them in the freezer. Enjoy them any time that you’re looking for something cool and sweet. Simply combine peanut butter, bananas, water and honey in a blender. Pour into popsicle molds and freeze to create perfect peanut butter pops!

13. Chocolate Peanut Butter Freezer Fudge >

Calories per Serving: 116

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

This confection is so rich and creamy, you’re not going to believe it is diet-friendly. It’s so simple to make and only takes a few minutes. Simply heat up some peanut butter, almond milk and a packet of Nutrisystem NutriChocolaty Wafers in a saucepan. Pour the mixture into an ice cube tray or in circles on a baking sheet and stick them in the freezer. Enjoy them frozen or room temperature.

14. Chicken Kebabs with Peanut Dipping Sauce >

Calories per Serving: 219

On Nutrisystem, Count As: 2 PowerFuels

Just to show you how versatile peanut butter is, we wanted to include one of our favorite savory peanut butter recipes featuring this delicious ingredient. These chicken kebabs have a sweet, salty and spicy flavor that is unique and satisfying. Our favorite nut butter is featured here in a peanut dipping sauce made with peanut butter, chicken broth, soy sauce, lime juice and cayenne pepper. Lean chicken and peanut butter combine to create a protein powerhouse!

source https://wealthch.com/14-delicious-recipes-starring-peanut-butter/

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arplis · 5 years ago

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Arplis - News: Daily rhythms and a surprise...

When I suggested the other day that we all look through those long forgotten UFO projects my mind had been fixed on the fabric and thread kind, but as I was cleaning up my sewing room yesterday it was yarn which caught my eye, most especially a crochet rug I began last autumn but did not get far along with. So here we are in another Australian autumn and I'm rather toying with the idea of returning to this project and seeing it through to completion before winter's end. Staying home for many months should work in my favour with regards to that plan, but I'm also considering a basket of leftover yarn from last year's Sweet Pea blanket (Attic 24 pattern) which I made for Rafaella... I did in fact begin a new blanket with them but my cast on row was too tight (I did not think to use a larger hook for that part) and the more rows I crocheted the more obvious that curved cast on row became so I just packed it away rather disappointed and too busy to start over. But it's been a long time between hooked stitches so I'm going to unravel it this weekend, perhaps whilst watching one of my favourite Jane Austen's, "Persuasion", and then start over. Two blankets to play with, but which one first? I'm rather partial to colour you know, and the sweet pea palette is more 'me' than the sandy seashore tones of the other UFO. Have you found something to work on or finish from your UFO bundle? In the kitchen I've made a return to breadmaking, something I did a lot of before we moved here. Through 2015-2018 most our our bread was home made and though there's been the odd spurt of home-baked loaves since then, it's the exception rather than the rule...but life is fast changing for many of us and trips to the grocery store will be few and far between now, so the rhythm of making three loaves a week is back...and it makes me happy. Mr E is rather chuffed too. The first loaf this past week was a light rye, lovely and moist and wonderfully delicious. I also baked an Apricot Shortcake that day, equally as yummy. My husband and I grew up in an era when bread was always on the table alongside the evening meal and though I can go without it these days, he truly loves to have a thick slice or two beside his dinner plate. The Apricot Shortcake was an experiment, the base and top made using the same recipe as my Strawberry Shortcake (with a teaspoon of vanilla extract added) but I switched the centre layer ingredients to apricot jam and a large tin of drained apricot halves. Wow...we love apricots in our family and this is sure to be made over and over, so I thought you might like the recipe... APRICOT SHORTCAKE RECIPE 125g butter (we use vegan butter) 110g caster sugar 1 egg 1 teaspoon vanilla extract Beat all of these together until light and fluffy. Fold through - 110g plain white flour 110g white self-raising flour Spread HALF of the dough across the base of a greased and lined round springform cake pan. Warm 3/4 cup of apricot jam and spread it over the dough. Spread the drained apricot halves over the jam (I used an 800g can - that would be a 28oz can for the US). Spread the remaining half of the dough across the apricots - I dropped spoonfuls all over and then gently pressed down with floured hands once all the dough was in place. Sprinkle a teaspoon of sugar across the top of the dough. Bake in a 180C (375F) oven for around 50 minutes. A couple of weeks ago Blossom had gifted me a bowl of her homemade vegan chocolate mousse, which turned out to be more of a very rich fudge - truly scrumptious, but it needed something 'tart' to balance the sweetness. I made a crumb base in my food processor from walnuts, almonds, macadamias and dates which I pressed into four ramekins. Then I spread the fudgy mousse over the base.... ...before topping with my homemade lemon curd. This lemon curd is very tart and ovo-vegan (we use our own hen's eggs), which gave this dessert the kick it needed to impress my husband. I had to try it before I offered some to my husband, right? So good. Just so good. LEMON CURD RECIPE 3 large free-range eggs 1 tablespoon (20ml) of lemon zest 1/2 cup freshly squeezed lemon juice 1/4 cup honey 4 tablespoons of coconut oil (80ml) 1 teaspoon vanilla extract 1 tablespoon cacao butter (around 9 discs) - this is optional but totally worth it Gather all the ingredients before you begin as once this begins coming together its quick. Whisk together eggs, lemon zest and honey in a saucepan, then place on the stove over a medium heat. Immediately begin whisking in the lemon juice, coconut oil, vanilla and cacao butter. Continue to whisk until everything melts and the mixture begins to thicken. Remove from heat and pour into a container to cool, and store in refrigerator. In the fridge this will last for around 10 days. Our hens are back in their coop now that the worst of the wet season is over, although as I write this there is steady rain falling outside. They have really missed this area while contained up back in the pool enclosure for more than two months, and having them back in their home has eased a bit of the stress here (they kept escaping from the pool enclosure) as well as brought a small sense of normality to daily rhythms. Our girls lay 12-14 eggs every week, which is more than we use, so my elderly next door neighbour excitedly accepts 2 or 4 at a time. The yard is a mess, I have to tell you. After the extreme heat of our tropical summer and early autumn combined with the wet season, there's been nothing but weed control and bugs...yet despite that I allowed a few of our basil plants to go to seed and they have produced scores of new plants just in time for the best growing season of our North Queensland year. We use a lot of basil, oregano, parsley, rosemary and thyme, and though some of the herbs have struggled to get by our basil and oregano have flourished. Now I'm waiting to see if the oregano will go to seed as well. It survived the sweltering weather due to sitting in shade under the large Ixora bush all summer. As I said the other day, it's been really difficult not having Blossom, Cully May and Rafaella visit each week, or for me to visit them. How my heart leapt yesterday when Mr E and I received drawings from the girls! They made me cry and then smile with delight because now we have them on the front of the refrigerator. I cannot wait to hug them close again when all this has passed. NEWS - the surprise! Blossom has just allowed me to give you a peek at her almost ready to launch online baby wear shop. My girl has been honing her dressmaking skills for the past 3.5 years, and being homeschooled she knows well how to research, learn, practice, test and then repeat the whole process until she is fully satisfied. Of course, she may not admit this, but she's actually never fully satisfied and for the next 'however' long years of dressmaking there is ahead of her she'll continue learning and honing her craft because that's just how God made her to be. The sweet little outfits are gorgeous, and so very well made...there's even a bit of vintage Tilda I see! The label for her baby and toddler wear was inspired by her two girls, Cully May and Rafaella Lucy... As soon as the online shop is open I will let you know. May God bless the work of her hands. It sounds as though the rain has settled now so I'd best be away to play in the garden with my man. He has a wheelbarrow full of mature compost ready for me to plant seeds and there's nothing better than soft wet soil to pull weeds, plants seeds and seedlings, and to enjoy the earth beneath your feet. I'll leave you with this beautiful photo I took yesterday. Butterflies are everywhere in the garden at the moment but they do love colour and mostly I find them on flowering bushes or here enjoying a vibrant potted plant waiting to be planted out. Bless each and every one of you, loving hugs #Recipes2020 #Garden2020 #Blossom-LucyAndMay #TheHomemakersHeart #SneakPeeks2020

Arplis - News source https://arplis.com/blogs/news/daily-rhythms-and-a-surprise-1

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olgagarmash · 4 years ago

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It’s okay to get a little nutty while you’re dieting. If you’re talking about peanut butter, that is! The Leaf is filled with healthy peanut butter recipes that are diet-friendly.

Fortunately, Nutrisystem has developed more than a dozen peanut butter recipes. All delicious, all healthy and all diet-approved! Keep reading to see how versatile peanut butter really is.

Here are 14 delicious peanut butter recipes:

1. Chocolate Peanut Butter Popsicles >

Calories per Serving: 100

On Nutrisystem, Count As: 1 PowerFuel

2. 3-Ingredient Protein Bombs >

Calories per Serving: 131

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

3. 4-Ingredient Rice Krispies Treat >

Calories per Serving: 71

On Nutrisystem, Count As: 2 Extras

4. Chocolate Peanut Butter French Toast >

Calories per Serving: 238

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra

5. 3-Ingredient Peanut Butter Cups >

Calories per Serving: 139 On Nutrisystem, Count As: 1 PowerFuel and 2 Extras

6. PB and J Power Bowl >

Calories per Serving: 282 On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras

7. No Bake Chocolate Peanut Butter Granola Bars >

Calories per Serving: 199

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

8. Peanut Butter Chocolate Chip Mug Cake >

Calories per Serving: 146

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

9. Apple Peanut Monster Mouths >

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

10. Chocolate Peanut Butter Crunch Bars >

Calories per Serving: 176

On Nutrisystem, Count As: 1 PowerFuel and 1 SmartCarb

11. Chocolate Peanut Butter Banana Smoothie >

On Nutrisystem, Count As: 2 PowerFuels and 1 SmartCarb

12. Peanut Butter Banana Pops >

Calories per Serving: 160

On Nutrisystem, Count As: 1 PowerFuel, 1/2 SmartCarb and 1 Extra

13. Chocolate Peanut Butter Freezer Fudge >

Calories per Serving: 116

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

14. Chicken Kebabs with Peanut Dipping Sauce >

Calories per Serving: 219

On Nutrisystem, Count As: 2 PowerFuels

via Wealth Health

#IFTTT #Wealth Health

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arplis · 5 years ago

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Arplis - News: Daily rhythms and a surprise...

Arplis - News source http://feedproxy.google.com/~r/Arplis-News/~3/6TzPlr0CNRY/daily-rhythms-and-a-surprise-1

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arplis · 5 years ago

Text

Arplis - News: Daily rhythms and a surprise...

So here we are in another Australian autumn and I'm rather toying with the idea of returning to this project and seeing it through to completion before winter's end. Staying home for many months should work in my favour with regards to that plan, but I'm also considering a basket of leftover yarn from last year's Sweet Pea blanket (Attic 24 pattern) which I made for Rafaella...

I did in fact begin a new blanket with them but my cast on row was too tight (I did not think to use a larger hook for that part) and the more rows I crocheted the more obvious that curved cast on row became so I just packed it away rather disappointed and too busy to start over.

But it's been a long time between hooked stitches so I'm going to unravel it this weekend, perhaps whilst watching one of my favourite Jane Austen's, "Persuasion", and then start over.

Two blankets to play with, but which one first?

I'm rather partial to colour you know, and the sweet pea palette is more 'me' than the sandy seashore tones of the other UFO.

Have you found something to work on or finish from your UFO bundle?

In the kitchen I've made a return to breadmaking, something I did a lot of before we moved here. Through 2015-2018 most our our bread was home made and though there's been the odd spurt of home-baked loaves since then, it's the exception rather than the rule...but life is fast changing for many of us and trips to the grocery store will be few and far between now, so the rhythm of making three loaves a week is back...and it makes me happy. Mr E is rather chuffed too.

The first loaf this past week was a light rye, lovely and moist and wonderfully delicious.

I also baked an Apricot Shortcake that day, equally as yummy.

My husband and I grew up in an era when bread was always on the table alongside the evening meal and though I can go without it these days, he truly loves to have a thick slice or two beside his dinner plate.

The Apricot Shortcake was an experiment, the base and top made using the same recipe as my Strawberry Shortcake (with a teaspoon of vanilla extract added) but I switched the centre layer ingredients to apricot jam and a large tin of drained apricot halves.

Wow...we love apricots in our family and this is sure to be made over and over, so I thought you might like the recipe...

APRICOT SHORTCAKE RECIPE

125g butter (we use vegan butter)

110g caster sugar

1 egg

1 teaspoon vanilla extract

Beat all of these together until light and fluffy.

Fold through -

110g plain white flour

110g white self-raising flour

Spread HALF of the dough across the base of a greased and lined round springform cake pan.

Warm 3/4 cup of apricot jam and spread it over the dough.

Spread the drained apricot halves over the jam (I used an 800g can - that would be a 28oz can for the US).

Spread the remaining half of the dough across the apricots - I dropped spoonfuls all over and then gently pressed down with floured hands once all the dough was in place.

Sprinkle a teaspoon of sugar across the top of the dough.

Bake in a 180C (375F) oven for around 50 minutes.

A couple of weeks ago Blossom had gifted me a bowl of her homemade vegan chocolate mousse, which turned out to be more of a very rich fudge - truly scrumptious, but it needed something 'tart' to balance the sweetness.

I made a crumb base in my food processor from walnuts, almonds, macadamias and dates which I pressed into four ramekins.

Then I spread the fudgy mousse over the base....

...before topping with my homemade lemon curd. This lemon curd is very tart and ovo-vegan (we use our own hen's eggs), which gave this dessert the kick it needed to impress my husband.

I had to try it before I offered some to my husband, right?

So good. Just so good.

LEMON CURD RECIPE

3 large free-range eggs

1 tablespoon (20ml) of lemon zest

1/2 cup freshly squeezed lemon juice

1/4 cup honey

4 tablespoons of coconut oil (80ml)

1 teaspoon vanilla extract

1 tablespoon cacao butter (around 9 discs) - this is optional but totally worth it

Gather all the ingredients before you begin as once this begins coming together its quick.

Whisk together eggs, lemon zest and honey in a saucepan, then place on the stove over a medium heat. Immediately begin whisking in the lemon juice, coconut oil, vanilla and cacao butter.

Continue to whisk until everything melts and the mixture begins to thicken.

Remove from heat and pour into a container to cool, and store in refrigerator.

In the fridge this will last for around 10 days.

Our hens are back in their coop now that the worst of the wet season is over, although as I write this there is steady rain falling outside.

They have really missed this area while contained up back in the pool enclosure for more than two months, and having them back in their home has eased a bit of the stress here (they kept escaping from the pool enclosure) as well as brought a small sense of normality to daily rhythms.

Our girls lay 12-14 eggs every week, which is more than we use, so my elderly next door neighbour excitedly accepts 2 or 4 at a time.

The yard is a mess, I have to tell you. After the extreme heat of our tropical summer and early autumn combined with the wet season, there's been nothing but weed control and bugs...yet despite that I allowed a few of our basil plants to go to seed and they have produced scores of new plants just in time for the best growing season of our North Queensland year.

We use a lot of basil, oregano, parsley, rosemary and thyme, and though some of the herbs have struggled to get by our basil and oregano have flourished.

Now I'm waiting to see if the oregano will go to seed as well. It survived the sweltering weather due to sitting in shade under the large Ixora bush all summer.

As I said the other day, it's been really difficult not having Blossom, Cully May and Rafaella visit each week, or for me to visit them. How my heart leapt yesterday when Mr E and I received drawings from the girls! They made me cry and then smile with delight because now we have them on the front of the refrigerator. I cannot wait to hug them close again when all this has passed.

NEWS - the surprise!

Blossom has just allowed me to give you a peek at her almost ready to launch online baby wear shop.

My girl has been honing her dressmaking skills for the past 3.5 years, and being homeschooled she knows well how to research, learn, practice, test and then repeat the whole process until she is fully satisfied.

Of course, she may not admit this, but she's actually never fully satisfied and for the next 'however' long years of dressmaking there is ahead of her she'll continue learning and honing her craft because that's just how God made her to be.

The sweet little outfits are gorgeous, and so very well made...there's even a bit of vintage Tilda I see!

The label for her baby and toddler wear was inspired by her two girls, Cully May and Rafaella Lucy...

As soon as the online shop is open I will let you know.

May God bless the work of her hands.

It sounds as though the rain has settled now so I'd best be away to play in the garden with my man.

He has a wheelbarrow full of mature compost ready for me to plant seeds and there's nothing better than soft wet soil to pull weeds, plants seeds and seedlings, and to enjoy the earth beneath your feet.

I'll leave you with this beautiful photo I took yesterday. Butterflies are everywhere in the garden at the moment but they do love colour and mostly I find them on flowering bushes or here enjoying a vibrant potted plant waiting to be planted out.

Bless each and every one of you,

loving hugs

Arplis - News source https://arplis.com/blogs/news/daily-rhythms-and-a-surprise

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