#lemon bars with olive oil and sea salt

[sendpseuds]

The people must know: What are your favorite sandwiches???

Ah, sandwiches. What a magical food.

Since you graced us all with a whole dissertation I feel like I owe you the same level of detail, let’s see what we can do here.

While I am not actually vegetarian, I LOVE a veggie sandwich. One of my all time favorites to make at home is seeded rye with hummus on one side and homemade herby cream cheese on the other [usually parsley, green onion, mint, dill, and fresh garlic. Also sometimes this is chèvre instead of cream cheese]. Between the bread we have sliced cucumbers [seasoned with salt, pepper, and lemon juice], big slices of tomato, and arugula [sprouts if I can get my hands on them]. This whole ordeal is fabulous with turkey or bacon if you want more protein, I’ve also done smashed chickpeas in place of the hummus for a heartier option.

Another veggie sandwich I love is from a local bakery and if I knew exactly how they made it I would tell you, but it’s fresh crusty sourdough liberally coated in amazing olive oil, with this incredible carrot purée, thinly sliced fennel, Calabrian chilis, and arugula. So fucking good.

Okay, let’s talk about something less “healthy”

If you’ve ever been to Buffalo, New York [Go Bills] there are TWO sandwiches that I think about all the time.

The first is pretty ubiquitous through western New York: Beef on Weck. This is roast beef, dipped in hot jus, and piled on a kimmelweck roll [basically a Kaiser roll with crunchy sea salt and caraway seeds]. That’s it. Personally, I like to add an almost unadvisable amount of horseradish, but that’s it. It’s perfect.

The second is a true drunken indulgence. The Stinger Hoagie from Jim’s Steakout. If you are unfamiliar with Jim’s, most locations are open until 5am [bars in Buffalo close at 4am. A real drinking town] and the employees can often be seen wearing shirts that say “I see drunk people.” The Stinger Hoagie is their beautiful monster. Cheesesteak meets chicken finger sub. Shaved steak, chicken fingers, fried onions, melted American cheese, lettuce, tomato, Frank’s Red Hot, and Jim’s special sauce. [I am fucking drooling right now, I haven’t had one of these since I was in my twenties.]

When it comes to deli meat, I tend to lean toward turkey, but I want some really soft seeded multigrain bread with crispy Romain and good tomatoes. Thick slices of sharp sharp cheddar, mayonnaise, and Nance’s Sharp and Creamy mustard. I might toss in some cucumber or parsley, maybe apples and bacon if I’m feeling extra, but the specific mustard is very important.

[this isn’t really a sandwich but I’ll often take a big rib of Romaine lettuce and make a little deli boat with turkey, cheese, and Mayo. I’m sure I can blame that on high school, my mother, and all the lovely disordered eating habits I developed as a teen]

Grilled cheese… I’m sort of all over the place with grilled cheese, always experimenting, but for me, the most important thing is using GRATED CHEESE [and to be clear, I mean block cheese that you grate at home, not the pre-grated stuff in the bag, please, this is important, that shit doesn’t melt right] I want the cheese pouring over the sides of the bread, hitting the pan, oozing and bubbling until it’s gold and crispy and perfect.

I’ll give you one fancy grilled cheese: deviled egg grilled cheese. Two hard boiled eggs, whites sliced thin, yolks mixed with mayo, mustard, pepper, paprika, dill. Into the pan goes bread, cheese mixture [gruyere and cheddar, shredded and mixed with a little Mayo and mustard], yolk mixture, sliced whites, more cheese mixture, bread. Done.

This is getting out of control and I haven’t talked about chopped italian sandwiches, or banh mi, or my mom’s famous roast beef and mock Boursin sandwiches, or my obsession with Calabrian chilis [oh! Add those to the mayo on a turkey sandwich], or the time I put an entire meatloaf on an entire loaf of bread and called it a sandwich.

I haven’t even TOUCHED on breakfast sandwiches but if I get into that we’ll be here forever.

So, for now, I’ll cap it there, but there’s plenty of room for a sequel.

Hope that answers your question!

[sweetlog]

Get Creative with DIY Peanut Butter Creations!

Homemade Peanut Butter: Start your DIY peanut butter journey by crafting your own creamy or crunchy peanut butter from scratch. All you need are roasted peanuts and a food processor. Customize the flavor by adding a touch of honey, maple syrup, or sea salt for a gourmet twist.

Peanut Butter Energy Balls: Whip up a batch of protein-packed peanut butter energy balls for a nutritious and satisfying snack on the go. Combine peanut butter with oats, honey, and your favorite mix-ins like chocolate chips, dried fruit, or chia seeds. Roll into bite-sized balls and refrigerate for a quick and convenient energy boost.

Peanut Butter Banana Smoothie: Blend up a refreshing and indulgent peanut butter banana smoothie for a delicious breakfast or post-workout treat. Simply combine frozen bananas, peanut butter, almond milk, and a drizzle of honey or a splash of vanilla extract for a creamy and nutritious beverage that's packed with flavor.

Peanut Butter Granola Bars: Create your own wholesome and hearty peanut butter granola bars using oats, peanut butter, honey, and a variety of mix-ins such as nuts, seeds, and dried fruit. Bake until golden brown and slice into bars for a satisfying snack that's perfect for school lunches or outdoor adventures.

Peanut Butter Stuffed Dates: Elevate your snacking game with decadent peanut butter stuffed dates. Simply pit Medjool dates and fill them with a dollop of creamy peanut butter. For an extra indulgent touch, dip the stuffed dates in melted dark chocolate and sprinkle with sea salt for a sweet and savory treat that's sure to impress.

Peanut Butter Overnight Oats: Prepare a delicious and nutritious breakfast in advance with peanut butter overnight oats. Combine rolled oats, almond milk, Greek yogurt, peanut butter, and a touch of honey in a jar. Refrigerate overnight and top with sliced bananas, chopped nuts, or a drizzle of maple syrup before serving.

Peanut Butter Hummus: Put a savory twist on traditional hummus by incorporating peanut butter into the mix. Blend chickpeas, tahini, garlic, lemon juice, olive oil, and peanut butter until smooth and creamy. Serve with fresh veggies, pita bread, or crackers for a satisfying snack or appetizer.

[rickchung]

Wildlight Kitchen + Bar x UBC.

There’s a clear “West Coast Wild” culinary influence to the brand new restaurant’s core all-day menu concept of locally-sourced ingredients including fresh seafood. Its pedigree comes from Executive Chef Warren Chow who was classically trained in French cuisine but brings along modern tastes and flavours.

Pan-seared Hokkaido scallops with lobster and truffle risotto, preserved lemon, paprika oil, and squid ink tuile.

“Pescatarian Board”: salmon pastrami, beet-cured ling cod, marinated green lip mussels, smoked albacore tataki, cod rillette, pickled sea asparagus, warm olives, rye, poppadom, and nori crackers.

“Kazuki Sour”: Sheringham Kazuki gin, Cointreau, salted yuzu syrup, egg white, and citrus, served up.

[nyiibat]

Here’s what I ate today!!!

As I’m writing this I’m nauseous 😅

1:30 ish I had an adrenal mock tail , water , and I had an orange, some gram crackers (Scooby snacks) , a fruit bar, and some cheese cubes

1:30-3ish I sipped on some mineral water and danced around my kitchen doing vocal exercises. Guess who can sing dream on !! 😌

3:40 ish I had a plain cocojune yogurt , can you tell I’m obsessed with these and I had more water

5pm my sugar started to drop so I had some ripple chocolate milk and a honey bun and a piece of peppermint bark chocolate and more water

8:30 dinner : I had some cottage cheese whilst cooking, I had scrambled eggs with broccoli and some cheese, Turkey bacon, and two pieces of lemon blueberry bread toasted with butter and berry cream cheese and water ofc

Desert : vanilla ice cream drizzled with olive oil and sea salt

Night cap water

Here’s what I ate today so you’ll eat today too cuz you don’t gotta earn food or feel guilty for eating;

I ain’t gonna hold y’all it’s been hard mornings for the last two days so I didn’t get up till around noon, now I didn’t work out in the morning today, I did have to go to the store so I got out of the house around 2 and came back at 3:30 I ate some spicy chicken ramen and a banana and water

Around four I ate some potato and cheese pirogies, broccoli, apple sauce, chocolate milk and water.

I worked out after this cuz I felt like it and I was bored, it wasn’t my usual workout but it made me sweaty and shake like a good fuck so successful.

After that around 7 ish I had some egg salad and two dill pickle spears, water and plant based milk.

[magazynkulinarny]

Kruche ciasto z cytrynowym kremem, oliwą i solą

Nie lubię cytrynowych zapachów. Nie kupię dezodorantu, balsamu do ciała, świeczki zapachowej, płynu do naczyń, czy nawet odświeżacza do toalety o tym aromacie.

Unikam też cytrynowych ciast, deserów, lodów i innych łakoci. Niemniej jednak kupuję i zużywam bardzo dużo tych kwaśnych, żółtych owoców!

W sezonie jesienno-zimowym uwielbiam herbatę z dodatkiem cytryny, imbiru, kurkumy i miodu, w bardzo zimne wieczory raczę się resztkami cytrynowej nalewki mego śp. Taty. Rano codziennie piję wodę z cytryną, a latem lemoniadę z miętą i domową iced tea. Dodaję cytrynę i skórkę z niej otartą do rozmaitych past do smarowania pieczywa, twarożków, makaronów i risott oraz - obowiązkowo - do dań rybnych. Zdarza mi się nacierać dłonie sokiem z cytryny, albo robić maseczkę na włosy z soku z cytryny, żółtka i oliwy z oliwek. Cytryny mam zawsze w lodówce.

Z jakiegoś powodu nie przepadam za słodkościami o dominującym kwaśnym smaku, dlatego cytrynowych ciast nie robię zbyt często. Zwykle powodem jest czyjeś zamówienie, albo zaintrygowanie przepisem. Tak było z kruchym ciastem z lemon curdem z dodatkiem oliwy z oliwek i soli, który znalazłam przeglądając strony internetowe “New York Timesa”.

Próbowałam wyobrazić sobie smak tego wypieku. Przeczuwałam, że może być ciekawie. I faktycznie było. Ciasto jest nieprzesadnie słodkie, kwaskowe, z nieoczywistym, niedookreślonym oliwkowym tłem, przełamane słonym akcentem.

Polecam poszukiwaczom przygód.

Składniki:

Ciasto 155 gramów mąki pszennej 50 g szklanki cukru 25 g cukru pudru łyżeczka skórki otartej z cytryny ½ łyżeczki soli morskiej 142 g masła

Krem cytrynowy z oliwą i solą sok i skórka otarta z 4 cytryn 200 g cukru 2 duże jajka 3 żółtka 1 ½ łyżeczki skrobi kukurydzianej pół łyżeczki soli morskiej 57 g masła 60 ml oliwy z oliwek e.v. cukier puder gruba sól morska (lub w płatkach)

Przygotowanie:

Rozgrzać piekarnik do 185°C. Małą kwadratową blaszkę wyłożyć pergaminem tak, by po przeciwległych stronach wystawały boki (pomogą wyjmować ciasto po upieczeniu).

W robocie kuchennym pulsacyjnie zmiksować mąkę, cukier, cukier puder, skórkę z cytryny i sól. Dodać pokrojone w kostkę bardzo zimne masło i ponownie zmiksować na drobne grudki. Wyjąć z misy robota i energicznie, krótko zagnieść. Kruchego ciasta nie wyrabia się długo, bo masło się ogrzewa, topi i ciasto staje się lepkie.

Ciastem wylepić blaszkę, robiąc minimalne ranty. Piec ok. 30-35 minut, aż stanie się jasnozłote.

Wyparzone i wyszorowane cytryny otrzeć na drobnej tarce ze skórki. Wycisnąć sok z cytryn, aby uzyskać ok. ¾ szklanki soku.

W małym rondlu dobrze wymieszać sok z cytryn, cukier, jajka i żółtka, skrobię kukurydzianą i drobną sól morską. Podgrzewać na średnim ogniu, aż do wrzenia i zagęszczenia, 2-5 minut. Upewnić się, że mieszanina zawrze i będzie się gotowała przez ok. 30 sekund, maks. minutę (musi lekko zgęstnieć, ale nie zważyć). Zdjąć z ognia i wrzucić do garnka masło, wlać oliwę oraz skórkę z cytryny i połączyć w jednolitą masę, ubijając rózgą.

Gdy kruche ciasto będzie gotowe, wyjąć je z piekarnika i ostrożnie wlać krem cytrynowy, wyrównać szpatułką i wstawić do piekarnika. Piec do momentu, gdy krem stężeje, jeszcze 10-15 minut. Pozostawić do ostygnięcia, a następnie schłodzić w lodówce przed pocięciem na nieduże kawałki.

Przed podaniem oprószyć cukrem pudrem i grubą solą morską.

[pancakehug]

the best lemon bars you'll ever eat!!! recipe under the cut :•)

crust

ingredients

1 stick room temp unsalted butter

1/2 cup confectioners sugar

1/4 tsp salt

1 cup flour (spooned & leveled)

steps

preheat oven to 350, butter baking pan, line with parchment paper leaving an overhang; butter paper

beat butter, sugar, and salt until light and fluffy

add flour, mix on low til just combined

press dough into bottom of pan and prick with fork

bake for 15-20 mins, until lightly golden

curd

ingredients

3/4 cup lemon juice

1/2 tbsp lemon zest

1 1/2 cups sugar

2 large eggs + 3 yolks

1 1/2 tsp cornstarch

pinch of sea salt

1/2 stuck melted butter

1/4 cup olive oil

steps

reduce oven to 325

in a small saucepan, whisk together lemon juice, sugar, eggs, cornstarch, and salt over medium heat until mixture has boiled and thickened; once mixture has reached a boil, remove from heat

whisk in butter, olive oil, and lemon zest

when crust is ready pour lemon curd onto base

return pan to oven and bake for 10-15 mins or until topping is just set

allow bars to cool to room temperature, then refrigerate until cold

cut into bars and sprinkle with powdered sugar

[imadeletingmysocials]

Things cheaper at Dollartree (after much research)

This is a big list I made for myself and anyone else who wants to know what is legit cheaper at the dollar tree and not just 1 dollar for the sake of there, some things might surprise you what is cheaper and even better at a dollar tree. I try to also pick the healthiest options and compare them to prices in places such as Walmart or a large stock place like BJs. I have also used fooducate.com to see which ones are more healthy, of course with things such as chips and snacks though don’t consider them to be healthy but in those cases I opt for the off-brand ones that taste better than the brand ones. Note: This is USA based.

Food:

Drinks:

Azul Coconut Juice, 16.5 oz. (cheapest and healthiest coconut water out there)

Gatorade Fruit Punch Thirst Quencher, 24 oz.

Stacker 2 B-12 Vitamin Shots is also cheaper.

Rockstar Pure Zero Silver Ice Energy Drinks (energy drinks are bad for you but it’s like 30 cents cheaper here than in walmart)

LaCroix Lime Flavored Sparkling Water 1 litter

(don’t even bother with any or all of the cheap soda it’s the worst, please drink water if anything else, all of the good soda is cheaper somewhere else also)

Snacks:

Cheez-It Original Baked Snack Crackers, 4.5 oz is cheaper at Dollartree.

Nabisco Cheese Nips Baked Snack Crackers, 7 oz is cheaper at Dollartree.

Nabisco Ritz Bits Cheese and Cracker Sandwiches, 3-oz. is SORTA cheaper at dollartree.

Island Choice Dry-Roasted Peanuts, 7.5 oz. (shelled nuts cheaper everywhere else of course in bulk)

Island Choice Honey-Roasted Dry-Roasted Peanuts, 7.5 oz

Pennysticks Mini Pretzels, 12 oz (pretzels the same, these cheaper)

Tropical Chips Plantains, 3-oz (30 cents cheaper)

Barcel Takis Fuego Flavored Churritos Stix, 4 oz (apparently, 9oz is 2,50 so 3 would be 12oz and 3 dollars, it would be kinda cheaper?)

Pringles Grab & Go Barbecue Chips, 2.5 oz (buying in bulk anywhere else is cheaper though, however, this single container costs 1,25 everywhere else)

Brim's Fried Barbecue Pork Rinds, 2.635 oz

Carolina Country Snacks Salt & Vinegar Pork Rinds. 2.75 oz

Sheila G's Chocolate Chip Brownie Brittle, 2 oz

Barcel Takis Crunchy Fajitas Tortilla Chips, 3.2 oz

T.G.I. Friday’s Jalapeno Cheddar Potato Skins Snack Chips, 4.5 oz

Snack Factory Original Pretzel Crisps, 3-oz (50 cents cheaper!)

PopCorners Kettle Flavor Popped Corn Chips, 3 oz. (better in bulk also)

Good Health Veggie Chips with Sea Salt, 2.75-oz (better in bulk also)

Stacy's Parmesan Garlic & Herb Flavored Pita Chips, 3 oz (better in bulk also)

Rudolph's OnYums Onion-Flavored Ring Chips, 3 oz (it’s off brand Funyuns but it’s actually BETTER and cheaper depending on where you buy them because they’re often sold more expensively at gas stations than Funyuns, fun fact)

Island Choice Banana Chips, 6 oz. Bags

Island Choice Sweet and Spicy Trail Mix, 5 oz (healthy!)

Breakfast Blueberry Biscuits, 7.93 oz.

Harvest Hill Quick Oats, 16 oz. Canisters (Top choice too)

Canned and Pickled

Pampa Tropical Mango Slices in Light Syrup, 15 oz. Cans

Bell's Pitted Olives, 6 oz

Green Giant Sliced Carrots, 14.5 oz (but mostly because I cannot find them anywhere else, all other Green Giant stuff is sold cheaper in bulk though)

Margaret Holmes Finely Chopped Spinach, 27 oz (TOP CHOICE)

Crider Premium Chunk White Turkey 5oz

Libby"s Sliced Pineapple, 20 oz (surprisingly!)

Margaret Holmes Seasoned Field Peas and Snaps, 15 oz

Cans of Pampa(R) Peach Slices, 15.25oz

Pampa Mushroom Pieces & Stems, 10 oz

Pampa Extra-Long Asparagus Spears, 12-oz (by the way Pampa is a really good healthy brand which is cheaper so these alternatives are great)

Libby's Premium Mandarin Oranges, 15 oz

Breckenridge Farms Pickled Jalapeno Slices, 12.5 oz (however Old El Paso Jalapeno Slices, Pickled 12.5oz is 1 dollar more expensive in other places and considered more healthy)

Van Camp's Chunk White Albacore Tuna 5oz (keep in mind this is the only canned tuna that is cheaper at dollartree, Albacore is very healthy and usually more expensive than Tuna, but dollartree sells white albacore in water on the same price as light tuna, this is a very good tuna brand as well)

Mc. Trader Tender Green Asparagus Spears, 10.5 oz

Pampa Smoked Oysters in Oil

Healthy Choice Chicken Noodle Soup, 15-oz

Beach Cliff Sardines in Mustard Sauce, 3.75 (top choice)

Beach Cliff Sardines in Water, 3.75 oz (top choice)

French Onion Dip, 8.5 oz (all onion’s dips the same as well)

Condiments and Spicing

Goya Sazon Seasoning, 8-Packet Boxes

Deli Market Yellow Mustard 20oz (not only is this the best healthiest mustard, but it’s cheaper if you buy it like this than any other mustard in stock size, I wish I had known of this before already stocking up buy buying a 2 pack of 20oz mustard at BJs which is enough to last a year for me)

Louisiana Supreme Hot Sauce 12oz (top choice too)

Kendale Farm Beef Broth, 32 oz (top choice, cheaper than most 32oz broths)

Heinz 57 Sauce, 5 oz. (1,50 cheaper than Walmart)

Hunts Tomato Ketchup, 20 oz (all ketchup is the same)

Deli Market Deli Spicy Brown Mustard (top choice)

Riverton Orchards Lemon Juice, 32-oz (lemon juice the same)

Kraft Bullseye Everyday Original Barbecue Sauce, 17.5-oz (80 cents cheaper than the same product in Target)

A.1. Thick & Hearty Steak Sauce, 5 oz. (SURPRISINGLY, not even in bulk is it as cheap as this? Weird, 5oz is 1 dollar right? 30oz for A1 is usually 8 dollars in stock supermarkets, but 5 times 8 would be 40oz! This is... Interesting. Especially considering it’s a well known brand as well, I wonder who is their dealer or are they just selling it cheap out of donation?)

Healthy Chef Canola Non-Stick Cooking Spray (this one’s pretty wild too, it only is sold at dollartree and is considered the healthiest cooking spray in the entirety of America according to fooducate)

Candy

Gonna go on a safe bet here and say that everything can be found for less and in greater quantity anywhere else. Hairbo Twin Snake is the same price at Walmart though. Most candies are sold 40% cheaper at bulk supermarkets though.

Office & School Supplies

You can probably find all of these at an Ebay auction, but it’s more accessible here.

Crayola Washable Glue Sticks, 2-ct. Packs (1.50 cheaper than walmart)

Duck Tape is cheap as hell

All-Purpose Krazy Glue, .052-oz. Tubes

Other stuff:

Laundry stuff, I’d recommend Ajax 40oz or Fab. Those are AMAZING brands and known as top quality in Australia. And it is insane how cheap this is, they must import it??

Scott Toilet Paper: Oh my god HOW IS 4 TOILET PAPERS THIS CHEAP HERE AT THE DOLLAR TREE???? TP is literally more expensive everywhere else.

Kitchen appliances, a glass salt shaker is like 5 dollars at Walmart but it’s 1 dollar at dollartree. All of the Betty Crocker kitchen appliances like spatulas are only a dollar too and so good. (They are 3 DOLLARS cheaper at dollar tree). IT IS INSANE HOW CHEAP this shit is here, like the can opener they sell for 1 dollar is 6 or 5 dollars everywhere else.

Fisher-Price Smart Care Aloe Vera and Chamomile Baby Wipes, 80-ct. Packs

All Arm & Hammer stuff including the Arm & Hammer Ultra Max 3-in-1 Fresh Scented Body Wash, Shampoo, and Conditioner, 12 oz are good choices. Deodorant too is good. All Arm and hammer stuff here is cheaper than on Walmart and a great brand.

Hand soap might be found for 97 cents at Walmart but it’s a small difference.

Not Cheaper, Best bought at a bulk store:

Peanut Butter Filled Pretzels

snack bars.

V8 Vegetable Juice

Potato Stix

Cereal

Canned Soup

Canned Tuna

Badia Original Complete Seasoning (this took a while to calculate but yes it’s cheaper to buy in bulk, dollartree has 2,5oz for 1 dollar, usually a 2 pack of 12oz each is 13 dollars. if you do like 2.5 times 2.5oz, it’s like 32oz which is more than 24oz for 13 dollars, but you can find 1.75 lbs. of this for 8 dollars)

Iodized Salt (get it at Great value honestly)

Dill Pickles in general, but Vlasic Kosher Dill Pickles is the healthiest choice

Cambell canned soups

Goya canned beans

Sunny Sea Sardines in Tomato Sauce, 7.5-oz

Here’s hoping me publishing this doesn’t crash the market or anything but seriously, you can live healthily and frugally like this. I literally survive like this easily, I just spend like 60 dollars a month max with supplies.

[sew-much-to-do]

Would you be able to make a list of recipes for baking that are gluten/dairy free? I have a hard time finding recipes from scratch for things like bread, muffins, pies, or cakes.

Hi there! Thank you for submitting an ask!

This one was a fun one to do for me as I scour the internet for recipes...was a bit of a two birds one stone for me since I love baking for my friends and many of them have the same dietary restrictions. 

So, a heavy post incoming. I tried to include both simple and involved recipes for variety. I like minimalist recipes, but I do prefer ‘fancier’ treats for birthdays and holidays. 

🍰 DIY Gluten-Free and Dairy-Free Baking 🍪

DIY SunButter Chocolate Coconut Macaroons

egg whites

honey or maple syrup

unsweetened shredded coconut

cocoa

No Sugar Added Sunbutter

vanilla extract

fine sea salt

DIY Strawberry Muffins

almond flour

pecan flour

salt

organic crystalline fructose or coconut sugar

gluten free baking powder

dairy free butter

eggs

vegetable milk (eg. almond milk)

vanilla bean paste

dark chocolate chips

fresh strawberries

DIY Keto Raspberry Lemon Bars

Shortbread crust:

superfine almond flour

coconut flour

coconut oil

llinea monk fruit (sweetener)

vanilla extract

egg

ground cinnamon

salt

Raspberry jelly layer:

fresh raspberries

llinea monk fruit (sweetener)

xanthan gum (or coconut flour)

Lemon filling

eggs

lemon zest 

lemon juice

llinea monk fruit

vanilla extract

superfine almond flour

DIY Oatmeal Banana Chocolate Chip Cookies

old-fashioned rolled oats gluten free

bananas

cinnamon

sea salt

dairy-free dark chocolate chips (aim for 75% or higher)

DIY Banana Cake with Strawberry Sauce

Strawberry sauce:

strawberries

lemon juice

maple syrup

tapioca starch

Banana cake:

bananas

eggs

coconut oil

almond milk

vanilla extract

1 package Simple Mills Vanilla Cake Mix

DIY Peanut Butter Slice

peanut butter (crunchy, unsweetened)

coconut oil 

brown sugar

eggs

vanilla

almond meal/flour

coconut flour

salt

baking powder (gluten-free)

2 squares, 90% Lindt chocolate broken into pieces or dark chocolate buttons

DIY Vegan Custard Tart

dairy-free milk (cashew or soy) or shaken canned full-fat coconut milk

maple syrup

corn starch

turmeric

vanilla extract

pie crust (homemade using this recipe or store-bought)

DIY Gluten-Free Cinnamon Coffee Cake

Cake:

white vinegar

unsweetened almond milk, cashew, or coconut milk

all-purpose gluten-free flour with xanthan gum (eg. Pillsbury gluten-free) 

baking powder

granulated sugar

light brown sugar

salt

pure vanilla extract

butter, dairy-free (eg. Smart Balance butter)

eggs

Filling:

ground cinnamon

light brown sugar

Topping

light brown sugar

granulated sugar

ground cinnamon

butter, dairy-free (eg. Smart Balance butter)

all-purpose gluten-free flour with xanthan gum

DIY Grain-Free & Gluten-Free Snickerdoodles

blanched almond flour

coconut sugar

coconut flour

cream of tartar

baking soda

fine sea salt

egg

unsalted butter, ghee, or coconut oil

pure vanilla extract

coconut sugar

ground cinnamon

DIY Healthy Vegan Gluten Free Blueberry Muffins

Muffin:

oat flour

vegan buttermilk

vegan butter or coconut oil

coconut sugar

ground flaxseed 

baking powder

baking soda

vanilla extract

fresh blueberries

Oat crumble:

oat flour

coconut oil

maple syrup

DIY Pear Custard Pie

pears

coconut oil

eggs

almond milk (or any dairy-free milk)

sugar

gluten-free all-purpose flour

vanilla extract

finely shredded coconut, for topping

DIY Vegan Berry Sponge Cake 

For the cake:

ground flaxseed

coconut oil

maple syrup, coconut nectar or agave syrup

applesauce (unsweetened)

almond or coconut milk (unsweetened)

coconut sugar

sea salt

baking soda

ground almonds

brown rice flour

vanilla essence or powder

For the jam:

raspberries (frozen or fresh)

chia seeds

maple syrup, coconut nectar or agave syrup

For the cream:

coconut milk

maple syrup

vanilla essence or powder

mixed berries, to decorate

DIY Ultimate Healthy Biscotti

gluten-free flour

baking powder

egg

almond extract

water

coconut sugar

sliced almonds

DIY Flourless Vegan Pumpkin Cookies

Cookies

peanut butter, creamy

coconut sugar

vanilla extract

pumpkin puree

pumpkin pie spice

salt

Chocolate drizzle:

dark chocolate chips

coconut oil

DIY Paleo Caramel Cashew Bars

Shortbread crust:

almond flour

coconut flour

salt

coconut oil

maple syrup

vanilla

Caramel layer:

cashew butter

maple syrup

coconut oil

vanilla

unsalted cashews

DIY Gluten-Free Lemon Poppy Seed Bread

gluten-free baking flour

baking soda

granulated sugar

flax egg (2 tbsp milled flax seed + 4 tbsp water)

poppy seeds

lemon zest

lemon juice

vanilla extract

unsweetened non-dairy milk

DIY Matcha Frosted Sugar Cookies

Gluten free sugar cookies:

vegan butter 

white sugar

eggs

vanilla (seeds from vanilla bean will also do)

gluten-freeflour (eg. Bob’s Redmill 1 to 1)

baking powder

salt

Matcha frosting:

shortening 

vanilla

matcha powder 

confectioners sugar

DIY Healthy Strawberry Crumble Bars

For the topping:

instant oats (gluten-free if necessary and measured like this)

gluten-free

ground cinnamon

pure maple syrup

coconut oil

For the filling:

strawberries

cornstarch

For the crust:

gluten-free flour

baking powder

salt

coconut oil

unsweetened cashew milk

almond extract

liquid stevia

pure maple syrup

DIY Gluten-Free Almond Cookies

almond meal 

caster/superfine sugar

almond essence

egg whites

flaked almonds

icing sugar to dust, optional

DIY Healthy Double Chocolate Biscotti

gluten-free flour

unsweetened cocoa powder

baking powder

egg

vanilla extract

coconut sugar

finely diced dark chocolate

DIY 1-Bowl Grain-Free Sunbutter Cookies

unsweetened sunbutter (eg. sunflower seed butter)

egg

raw honey

pure vanilla extract

apple cider vinegar

coconut flour

baking soda

coarse salt 1 cup peanut butter, creamy

DIY Olive Oil and Orange Cake

orange

lemon

fruity extra virgin olive oil

caster sugar

eggs

ground almonds

baking powder

icing sugar to dust

DIY Mixed Berry Almond Crumb Bars

Base and crumb:

almond flour

tapioca flour

salt

coconut oil

maple syrup or honey

water

Filling:

fresh or frozen berries of choice (I used a blend of frozen berries)

maple syrup, to taste

tapioca flour

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Need help with finding tutorials or recipes? Let me know! 

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[lets-amal]

How To Lose 10 Pounds In A Month

So you want to lose 10 pounds in a month. Fast weight loss isn’t always the best strategy, but we know that sometimes you have a deadline, such as a wedding or vacation, that inspires you to get after it.If you need guidance on the nutrition front, we’ve got you: This menu of quick, energy-packed dishes can help you lose weight-the healthy and happy way-in just one month. Simply choose from the meals and snacks below to customize your “lose 10 pounds in a month” diet plan for a total of 1,500 calories a day.

Click here to get my recommended weightloss method

Psst…coffee alone doesn’t count as a healthy breakfast. Instead, choose one of the satisfying and easy recipes below.Makes 4 small pancakes (2 servings).

1/4 cup steel-cut oats

1/3 cup skim milk

1/4 cup grated apple

1 egg, beaten

2 teaspoons wheat germ

1/8 teaspoon cinnamon

1/4 cup plus 2 tablespoons whole-grain pancake mix

2 teaspoons canola oil

1/3 cup Greek yogurt

1 teaspoon brown sugar

In a medium bowl, combine oats and skim milk and let stand 5 minutes. Add apple and egg.

In small bowl, mix together wheat germ, cinnamon, and pancake mix. Slowly add dry ingredients to oat mixture.

In a medium skillet, heat canola oil over medium heat. Add 1/4 of the batter and cook, flipping once, until pancake is lightly browned on both sides; Repeat. Serve with Greek yogurt mixed with brown sugar.

1 whole-wheat English muffin

1 slice lean uncured ham

1 egg, scrambled

1 tablespoon shredded American cheese

Salt and black pepper, to taste

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1/2 cup chopped melon

4 slices whole-grain bread, toasted

2 cups sliced mushrooms

1/3 cup chopped red bell pepper

1/4 cup minced onion

4 cups baby spinach

8 eggs

1 cup skim milk

2 tablespoons Parmesan

Salt and pepper, to taste

Preheat oven to 450 degrees.

Mist the bottom of a small baking dish with nonstick cooking spray; place bread on bottom.

Mist a large skillet with nonstick spray; add mushrooms, pepper, and onion; saute 5 minutes. Add 4 cups baby spinach and saute 1 minute.

Beat eggs with milk and pour over bread. Top with sauteed vegetables and 2 tablespoons Parmesan; season with salt and black pepper.

Bake for 15 minutes or until egg is fully cooked. (Can refrigerate up to 24 hours before cooking, adding Parmesan just before baking.)

Click here to get Nutrition Guide, Meal Planner

1/4 cup oats

1/2 cup chopped pear

2 tablespoons ground flaxseeds

dash ground ginger

2 teaspoons honey

Bring 1/2 to 3/4 cup water to a boil; add oats and pear.

Reduce heat and cook oats according to package directions. Top with ground flaxseeds, ground ginger, and honey.

1/4 cup sweet potato, grated

1/4 cup red bliss potato, grated

1/4 cup zucchini, grated

1 egg white

1 tablespoon flour

salt, to taste

cayenne, to taste

nutmeg, to taste

1 teaspoon canola oil

Cook apple-chicken sausage according to package directions.

Mix sweet potato, Red Bliss potato, and zucchini together and pat with paper towel to absorb moisture.

Add 1 egg white and 1 tablespoon flour; season to taste with salt, cayenne, and nutmeg. Form into a patty and cook with 1 teaspoon canola oil over medium heat until browned on each side. Serve with 1/2 pink grapefruit.

Cook cellophane noodles or angel hair pasta. With 1 minute cooking time remaining, add red bell pepper, carrot, and sugar snap peas. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water.

Add shrimp to pot; simmer 3 minutes, drain.

Whisk together peanut butter, rice vinegar, brown sugar, lime juice, sesame oil, red pepper flakes, and sea salt. Toss noodles, vegetables, and shrimp with sprouts, scallion, and cilantro. Drizzle with dressing.

Click here to get over 60 recipes for a happy body and mind

1 veggie burger .

1 tablespoon minced onion

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

low-sodium chicken stock

1/4 cup brown rice

1/4 cup canned black beans, rinsed and drained

1/4 cup thawed frozen corn

1 tablespoon diced avocado

3 tablespoons salsa

Cook veggie burger according to package directions; cut into bite-size pieces and set aside.

Add onion, cumin, chili powder, and salt to low-sodium chicken stock and use it in place of water to cook brown rice according to package directions.

Mix cooked rice with black beans and frozen corn. Top with chopped veggie burger, diced avocado, and salsa.

Chunky Vegetable Salad with Lemon-Cumin Vinaigrette

Mix together chickpeas, kidney beans, carrot, jicama, apple, red bell pepper, celery, cucumber, and pumpkin seeds.

Whisk together lemon juice, olive oil, red wine vinegar, cumin, sugar, and salt; drizzle over salad. Serve with pineapple.

1/2 Red Delicious apple, cut into bite-size pieces

1 celery stalk, chopped

1 tablespoon raisins

5 walnuts, chopped

1/4 cup shredded carrot

1 ounce chicken breast, cooked

1 tablespoon poppy seed dressing

1 8-inch whole-grain wrap

1/4 cup mayonnaise

1 tablespoon cilantro

1 tablespoon chopped scallion

1 tablespoon chipotle chilies in adobo

1 tablespoon lime juice

1/2 tablespoon chipotle mayo

2 slices whole-grain bread

3 ounces smoked turkey

1 slice cheddar cheese

4 slices cucumber

1 cup shredded romaine lettuce

Blend together mayonnaise with cilantro, scallion, chipotle chilies in adobo, and lime juice.

Spread chipotle mayo on bread. Top 1 slice with turkey, cheddar cheese, cucumber, and romaine lettuce. Top with remaining bread slice.

Starbucks Tomato and Mozzarella Sandwich (350 calories)

Quiznos Chipotle Turkey Sammie (400 calories)

Chick-fil-A Chargrilled Chicken Sandwich and a large fruit cup (400 calories)

P.F. Chang’s Stir-Fried Buddha’s Feast (380 calories)

Choose one of these DIY dinners to end your day right.

Mix flour with salt and black pepper. Butterfly chicken breast and dredge both sides in flour mixture.

Heat canola oil in large skillet over medium heat; saute garlic clove and onion 1 minute.

Add mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add marsala wine.

Reduce heat and let wine reduce by half; half-and-half and reduce by half. Serve with roasted new potatoes and green beans mixed with butter and season with salt and black pepper to taste.

2 teaspoon olive oil

1 garlic clove, chopped

1/4 cup red wine

Salt and black pepper, to taste

1 4-ounce skirt steak

1 medium eggplant, peeled and cubed

1/3 cup minced onion

1/2 cup chopped tomato

1 tablespoon feta

1 tablespoon mint

1 tablespoon parsley

Preheat oven to 350 degrees.

Whisk together 1 teaspoon olive oil, garlic, red wine, and salt and black pepper to taste.

Pour mixture over steak; marinate 20 minutes.

Sprinkle eggplant with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side. Bake for 10 minutes.

Press a paper towel over eggplant. Saute in 1 teaspoon olive oil until golden; add onion and cook 2 minutes. Add chopped tomato and cook 2 minutes; season with salt and black pepper. Remove from heat; add feta, mint, and parsley.

Pasta with Ricotta-Stuffed Mustard Greens

4 medium mustard green (or Swiss chard) leaves

1/2 cup nonfat ricotta

1/4 cup corn

1/4 cup diced red bell pepper

black pepper, to taste

3/4 cup marinara sauce

1 cup cooked whole wheat pasta

Preheat oven to 350 degrees.

Cook mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.

Mix together ricotta with corn and red bell pepper; season to taste with black pepper.

Divide ricotta filling among the mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out. Place stuffed leaves in a small baking dish and top with marinara sauce.

Bake for 20 minutes. Serve over whole wheat pasta.

Preheat oven to 375 degrees.

Drizzle one tilapia with lime juice and season with cayenne and salt. Bake for 20 minutes.

To make the sauce: Mix together Greek yogurt, mayonnaise, juice of 1 lime, lime zest, Tabasco Chipotle Pepper Sauce, and a dash of salt.

Toast tortillas in a toaster oven and top each with 3 ounces tilapia; 2 tablespoons thawed frozen corn; 2 tablespoons canned black beans, rinsed and drained; 1/2 cup shredded cabbage; 1/4 cup diced tomatoes; and 2 tablespoons chipotle-lime sauce.

Mix together olive oil, 1 mustard, red wine vinegar, sugar, salt, and black pepper.

Toss 2 tablespoons dressing with cabbage-and-carrot slaw. Top with chicken, avocado, blue cheese, bacon, and tomatoes. Serve with whole-grain crackers.

Panera Bread Asian Sesame Salad with Chicken and a bowl of 10-Vegetable Soup (510 calories)

KFC Grilled Chicken Breast, mashed potatoes with gravy, green beans, and a large corn on the cob (490 calories)

Chili’s Guiltless Mango-Chile Chicken (490 calories)

Olive Garden Shrimp Scampi Dinner (510 calories)

Each snack of these craving-busting lose 10 pounds in a month diet plan snacks contain about 150 calories; eat two a day.

NuGo Foods Banana Walnut Flavor & Fiber bar and a sparkling water

1 cup applesauce with 2 graham cracker halves

Smoothie, made with 2/3 cup Greek yogurt blended with 3/4 cup frozen strawberries and 1/3 cup milk

1 small mango, sliced and sprinkled with cayenne and lime juice to taste, and 2 gingersnaps

2 tablespoons guacamole with 8 whole-wheat pita chips

3/4 ounce cheddar cheese and a small apple

1/2 cup cooked shelled edamame with 1 teaspoon olive oil and a sprinkle sea salt

1 ounce whole-grain pretzels with 2 tablespoons tzatziki

[thevioletscout]

Dream SMP as sweets 2

https://fullcravings.tumblr.com/

Antfrost - Frosted Brown Sugar Cookies with Apple Cider Glaze

Jack Manifold - Rocket Pops

Foolish - Meyer Lemon Bars with Olive Oil and Sea Salt

Punz - Black and Gold Chocolate Sables

Ponk - Lemon Curd Meringue Nests

Karl Jacobs - Psychedelic Rainbow Swirl Lollipop Cake

Purpled - No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)

Hannah -  White Chocolate Rose Mini Cake

Connor -  Patriotic Rice Krispie Treats

HBomb - Kitty Kat Doughnuts 

Callahan -  Peanut Butter M&M Cookies

Corpse - Killer Brownies

Bonus because while he’s not in this server it’s kinda a gimmie

Velvet -  Eggless Red Velvet Bundt Cake

Edit: I came back and changed some of these due to getting more information on some of the CCs.

[pride-and-studying]

Anyone else jot down recipes they want to try in their planner?

I made this at school with dried herbs and fresh broccoli from the salad bar; I made it again today at home with some frozen broccoli and fresh herbs from my garden. I just microwaved the broccoli according to package directions, and instead of garlic salt and lemon juice, I substituted a garlic, rosemary, and sea salt spice blend. I also used butter instead of olive oil, just because that's what was handy. It turned out super yummy, and wasn't difficult to make at all! I paired it with a leftover pork chop and instant mashed potatoes for lunch:

[askwhatsforlunch]

Rosemary and Olive Oil Ice Cream

Another Italian frozen treat from my ice cream bar today -this Sorbetto de Limone e Basilico (Lemon and Basil Sorbet) is also delicioso!- is this beautifully fragrant Rosemary and Olive Oil Ice Cream. It’s beutifully smooth and suave, and truly a wonderful treat to enjoy in the garden -where the rosemary grows!- on a hot Summer afternoon!

Ingredients (makes about 900 grams/2 pounds):

2 fluffy sprigs fresh rosemary

1 ½ cup double cream

1 ½ cup semi-skimmed milk

3 large egg yolks

1/3 cup caster sugar

½ teaspoon sea salt flakes

1/2 cup cold-pressed extra virgin olive oil

In a large saucepan, tear leaves off the rosemary sprigs -saving a few for garnish- and top with double cream. Bring to a simmer over medium heat. Then, remove from the heat, and steep, at least half an hour.

Stir milk into the rosemary cream, and bring to a slow boil over medium heat.

Meanwhile, energetically whisk egg yolks with sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the rosemary hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard slightly thickens and foam at the top disappears, about 8 minutes.

Remove from heat, and pour Rosemary custard into a bowl. Stir in sea salt flakes. Cover with cling film directly on the custard to prevent a skin from forming. Chill in the refrigerator, at least a couple of hours.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions (it should take about 30 to 45 minutes). Halfway through churning, gradually pour in olive oil.

Spoon Rosemary Olive Oil Ice Cream into a container, close tightly, and chill in the freezer, a couple of hours, or enjoy immediately if you prefer a soft serve! 

[knopfcooks]

Olive Oil–Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

From COOKING FROM YOUR PANTRY by Nancy Silverton

I made a version of this at Jar, a restaurant in Los Angeles where I served a mozzarella menu from the bar on Monday nights. Because this book is about using jarred and prepackaged products, I make the sauce starting with premade harissa, which is a North African spice mixture, instead of making it from scratch. This dish is very rich, but not quite substantial enough for a meal. I recommend you serve it with a simple green salad or Tri-Colore Salad.

You will need:

4 1-inch-thick slices brioche or large sourdough bread

Extra-virgin olive oil, for brushing the toast

1 large garlic clove

FOR THE HARISSA SAUCE

1⁄2 cup extra-virgin olive oil

2 teaspoons harissa

2 teaspoons red pepper paste

1 large garlic clove, grated or minced (about 1 teaspoon)

1⁄2 teaspoon fresh lemon juice

1⁄4 teaspoon kosher salt1⁄4 cup extra-virgin olive oil

4 large eggs

6 ounces fresh mozzarella, shredded (about 1 cup)

Sea salt

12 fresh Italian parsley leaves

Adjust the oven rack to the middle position and preheat the oven to 350°F.

1. Place the bread slices on a baking sheet, brush the tops with olive oil, and bake for 15 to 20 minutes, until they’re lightly toasted and golden brown. (You can also toast the bread in a toaster, but without the oil. Then brush the toast with oil after they’re done.) 

2. Rub the oiled side of the toast with the garlic and set them on each of four plates, garlic side up.

3. Turn the oven up to broil.

4. To make the harissa sauce, whisk the olive oil, harissa, red pepper paste, garlic, lemon juice, and kosher salt together in a small bowl. The sauce may appear “broken,” but this isn’t a problem.

5. Heat the olive oil in a large nonstick skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Break one egg into a small bowl, and then pour the egg into the skillet. Let it just begin to set around the edges, then break the second egg into the bowl and pour it into the skillet. (By waiting a moment before adding the second egg, the eggs won’t set together and will be easy to separate and serve individually.) Cook them for about 11⁄2 minutes, until the edges are golden and crispy and the whites are set but the yolks are still runny.

6. Remove the eggs to a baking pan or dish and cook the remaining two eggs in the same way and add them to the baking pan.

7. Sprinkle the mozzarella over the eggs and place them under the broiler for about 30 seconds, until the cheese is melted and the very bottom of the yolks are set but the centers are still slightly runny. (The eggs won’t have the total runniness of sunny-side-up eggs; they will have more texture than that, but not so much that they are like hard-cooked eggs.)

8. Remove the pan from the oven and carefully slide the eggs onto the pieces of toast. Sprinkle the eggs with sea salt. Whisk the harissa sauce again and pour it over the eggs, dividing it evenly and making sure not to cover the eggs completely, and scatter the parsley leaves over the tops of the eggs.

Excerpted from Cooking from Your Pantry by Nancy Silverton. Copyright © 2020 by Nancy Silverton. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

[fullcravings]

Meyer Lemon Bars with Olive Oil and Sea Salt

[weabbynormalblog]

The 10 must have healthful things for a beautiful you; inside and out.

(2-3minute read) I'll list pertinent *recipes below.

1) Omega 369-If you don't eat fish, you should definitely take this supplement. Your missing out on vital antioxidants and protein building fatty chains of omega goodness. This is a supplement. It can thin your blood so check with your meds and your doctor first. I suggest eat fish at least once a week. It's all the healthy fats, amino acids and proteins that your body needs to support healing as well as maintain healthy muscles, joints, skin and brain. Sea food is brain food. Salmon and sardines have the most benefits. Often very low in calories and high in good fats and proteins. These unsaturated fats have been known to help calm the auto immune response. Did you know the brain is primarily made of fat? About 60%. So ya I'm a fat head, we all are.

2) Olive Oil-Very Vegan friendly. Also contains these healthy fats and acids and is a better alternative for cooking than with Cannola oil, which is made from GMO crops and then heavily processed(look out triggers). Not only can you cook with Olive oil it's also low in saturated fat. It makes an amazing moisturizer, *Hair Mask Treatment and daily supplement. Look into the story of Lorenzos Oil. Great health benefits for those with brain issues and has antibacterial properties.

3) Walnuts-If you don't consume nuts on a regular basis and you don't have allergies, at least have a handful of walnuts a day. It contains vitamin E, high in antioxidants, fiber, protein and it's considered a whole food. You can also use it directly on wood furniture to fill in light surface scratches too.

4) Almonds-Also high in good fats, fiber, antioxidant rich and full of protein. Trail mix is a great healthy on the go snack. Avoid the salted and sweet variety. Nuts are really good for your vascular system. Reduces bloodpressure and aids good cholesterol and overall circulation. Nuts also include vitamins and minerals that helps maintain healthy skin, nails and hair. It helps produce collagen and destroys free radicals. Almond flour is a great alternative for baking opposed to wheat flour(major trigger). Naturally gluten free and never bleached.

5) Lemon juice-You say why? Lots of reasons. It's handy when baking and cooking. *Lemon water is great for flushing out your system. Being high in vitamin C it's a great natural energy booster and helps maintain your immune system. It cleans your liver and kidneys. It's a natural antibacterial(acid). Ideal for washing out your water bottle and cleaning your cutting board-pour lemon juice all over your cutting board and leave for 10-15 minutes then wash. You'll never want to use bleach again. It's a very good household cleaner; especially when combined with baking soda or other natural ingredients. It also makes a wonderful *facial clarifier to lighten brown patches and reduce acne. Use it as a rinse for your hair, it will add shine and strength. I could go on and on. A must have on hand.

6) Coco nut oil- Caution low smoking point, do not use for frying. Oh what a wonderful vegan fat! You can use it as a moisturizer (I use it everyday-absorbs into your skin quickly). Use it in baking instead of butter and in sauces. No saturated fat. Only the good stuff. It's also a natural antibacterial. Cures foot fungus and helps heal skin irritations like razor burn and as an antibacterial for scrapes, cuts and burns. It's loaded with vitamins and minerals. It's even used as a mouth rinse for its antibacterial properties. It's also a natural sun screen. Many good uses! And very tasty in a *Banana smoothie meal replacement.

7) Aloevera-Growing this succulent offers a wide variety of uses. Do not over water. It's like a cactus, usually 3-5 weeks in between watering in a sunny spot. Use topically for cuts and sunburns. Cut pieces as you need them off the end of the leaves. 3 per household is adequate. This plant packs a powerful punch. Use on your hair as a mask, it promotes strength, shine and removes excess oil. In *smoothies it aids digestion and offers some relief for IBS and autoimmune sufferers. It is somewhat pungent, but can be masked easily with other natural ingredients such as *Honey, ginger and lemon for example.

8) Long Oats-Makes a wonderful gluten free flour. It's a whole grain. Delicious in muffins, granola bars and cookies. It also will reduce skin inflammation when used topically and aid digestion when ingested. Great for insect stings, Chicken Pox, Eczema to sunburns and tasty too. High in dietary fiber, we can all use a bit more of that. It's wonderful as a *Body scrub in the tub or shower. My favorite in an Apple Brown Betty.

9) Pineapple-The highest amount of vitamin C per cup, better than oranges but not as high as a Durian and certainly more tasty. Rich in antioxidants, vitamins and minerals. The best bang for your am nutritional needs.

10) Honey is a wonderful cure all for cuts, burns, acne, sore throats and boasts high dietary benefits. I eat a 1TSB -1TBS of unpasteurized honey a day. It's great as a low sugar sweetener, in sauces and baking.

Hair Mask Treatment: Combined 3-4 TBS of Olive oil with 2-4TBS honey. I have really long hair. For short to medium length hair 2TBS of each, mix at room temperature and apply to hair from the ends up. I use a clean flat end 1" paint brush. Pile your hair up on top and wait 15-20 minuts. Yes, it's really sticky. And the Aloevera is gooey. A 4"-6" piece should suffice. What they don't tell you about this treatment online(5 minutes girly crafts) is that you must wash your hair thoroughly after because of the Olive oil. You may want to spritz a detangeler or do a cream rinse. No more split ends and the shine is awesome. Huge b4 and after for me; long coloured treated hair. I thought the results were certainly worth it.

Lemon water- Start your day with 8 ounces of water and 1TBS lemon juice and finish your day with another glass after dinner or before bed for the best bealth benefits.

Facial Clarifier-2-3TBS of lemon juice, 2-3 TSP Aolevera. Leave for 5 to 10 minutes as a mask Or use as daily as a wipe prior to washing and applying make up. Evens skin tones. Prevents acne. Use as a scrub, mix with 1TBS of kosher salt or large granulated sugarcane or maple sugar.

Oats Body Scrub

1 cup of long oats, 2 TBS of honey, 2-3TBS Aloe Vera. It will form into a ball. You can coat your hands in Olive oil and store in some plastic wrap. CAUTION straight Aloe Vera on open cuts will sting. Place scrub in a clean sick or use directly on skin. Maybe shave your legs after.

Banana Smoothie Meal Replacement-Mix 1 TBS of Honey(ti taste) with, 1TSP minced fresh Ginger, 1-2TBS room temperature coconut oil, 1-2TBS of Aloevera(optional), mix into 1 cup of Milk or Rice milk or thin style Yoghurt. Add 1TBS of Oat flour(Pea or Protein powder) and a frozen Banana(a perfect use for that over ripe banana). Peals easily with a knife when frozen. Hold it in at dish cloth. Break up the frozen banana and blend in the blender and enjoy. For added protein punch add your favorite nut butter or protein powder. This is a meal replacement design to aid nausea, promotes intestinal and gut flora health and helps calm the reactive immune response. I love it!

I hope you enjoyed my list of good stuff!

[bites-kms]

Kalimera! Something to eat?

Greek hospitality means food. It taste like kalamata olives, fresh, sweet figs and strong, delicious olive oil, not to forget the soft grapes that torn you between harvesting them for the next delicious sip of House White versus indulging yourself in them straight out from the vine.

There are certain musts you should try in Greece (if you haven’t done so in Turkey or in Georgia) like Tomatokeftedes or sun dried tomato croquettes, Greek Fava Dip, that delicious yellow split pea puree, feta cheese in one of their multiple, exquisite special preparations, meat filled zucchinis and tons, tons of wine to pair with all of it. 

I gained almost 2 kilos in 2 weeks, - thank god I was prepared and I lost weight before traveling - but no regrets nor harm feelings: those were the best 2 kilos I gained in a while. All the beauty and history surrounding you deserve a proper celebration, and when it comes to commemorate something, Greeks know exactly how to do it. A little bit of cheese, some home made pies or veggie croquettes, you name it. And that is just for starters.

We took this hospitality really seriously, and as my friend Mau would say, we knew our “priorities”, so FOOD became a crucial part of our experience and tour. The heat also made it easier for us to stop every 2 hours for a soul refill- since when we ate, we were happy. Here’s the recap of our favorites places went in Athens:

Diongenes  Lisikratous, Athina, 105 58

It was our first dinner and we were both starving: Mau from flying 10+ hours from the future and myself flying almost another 10 from the past. Luckily, this restaurant which we researched before and was recommended to us, was around our place. It was a gorgeous taverna. Exactly as you would imagine a mild night in Greece might be like. We ordered some zucchini, tomato croquettes and an octopus, which seemed to be more tasty than what they usually and actually were given our flight famine. But still, the place is worth giving it a shot since the ambience and the service is very, very good.  Kayak  Durrachiou 30 & Amvrakias  Athina, 10443

It wasn’t a brilliant idea, to be honest, to have a kick-in-the-butt-awaken Ellinikos or Greek Coffee that night instead of a regular espresso. Same as in Turkish culture, their coffee is extremely strong, heavy and with the grounded bean in it so it has this dusty and dry taste. Strong. Killer. Not at all jet-lag helpful. Worth it, though? Absolutely!  Everest  various locations Bites&Kms Fav: Syndagma Square, Athina, 105 63

photo courtesy of polyarch.com We found this place by chance and, oh, odds are in our favor! Since that moment, each time we needed a refilled, we stoped by the closest Everest we could find in seek for an orange juice or a cappuccino. Cheap, delicious, great service. Tons of food and snack options to go along, even at this store on Syndagma Square, freshly made pizzas, sandwiches and croque monsieur were available!  Klepsydra Tavern  Klepsidras, Athina 105 56

Finding this secret gem was pure coincidence but once again, we ended up in the most wonderful corner in between Plaka and Anafiotika. There was only one table left, with a “reserved” sign on it, and as soon as we mentioned we were there for lunch, they remove it, reverse their glasses and brought the bread. It was meant to be. The view, the service and the food was all perfect. We ordered some of our favorites: spanikopita, tzaziki and greek salad. Spanikopita or otherwise known as Greek spinach pie is a traditional yet delicious recipe. With its versatility the dish matches with every time of the day. Feta cheese, butter, olive oil all are mixed and baked until golden crispy perfection.

Greek salad is a must have for Greeks with almost every meal. Choriatiki, as they called them in Greek, are made of tomatoes, olives, cucumber and a large piece of feta cheese and served undressed. Dressing is left at person’s choice hence all restaurants serve vinegar, salt, pepper and olive oil with the salad - although, in our experience, most of the times, it came already prepared. With the tradition of being a starter, Greek salad can also be a great side dish. Look at this beauty! We were definitely in food heaven!

Stamatopulos Tavern Lisiou 26, Athina 105 58

At night, we had a reservation on this place a Greek friend recommended. A little bit touristy yet fun, the only regret was that a couple came in after us and sat super close to our table, and started smoking non-stop, which became really annoying. Yet, there was nothing left to do, since it was an al fresco dinner place. Regardless, it was a lovely evening. They had live music with the traditional guitar and two guys with the typical voice you expect from the Greek coasts. The highlight of the night, aside from the great Moussaka, a lemon dressed lamb and some more croquettes, it was the time the musicians start playing the amazing Zorba Song! I couldn’t help myself and stood up, went to the front, and tried to learn that beautiful dance. After a while, right next to a two-left-legged old guy, I managed to do something, but the highlight of the night was when Mau joined and we killed the dance floor, throwing shame to all the other not-so-gifted people with our grace and moves! Coming back to the food, the moussaka is a legendary, traditional dish that is creamy and juicy. Moussaka is served in almost all tavernas in Greece. In the big family gathering this dish is prepared by Greek homemakers. In Moussaka, tomato sauce is used to cook minced beef which is subsequently layered with sweet eggplants and creamy béchamel sauce. This irresistible cuisine is filling so you don’t need too many side dishes. I was a little bit skeptical about moussaka at first since the ones I had before weren’t that good, but this one, OMG, completely changed my mind about them! Brettos  Kidathineon 41, Athina 105 58

Brettos is Athens’ oldest bar and distillery, established by Michail Brettos in 1909. Most of the alcohol served there such as ouzo, mastiha, liqueurs and other beverages, are home made and they still respect the old recipe from Mr. Brettos. You can taste them are feel the fermentation happened in the old oak barrels placed inside. As soon as you step inside Brettos, you will be amazed by the wall adorned with colorful glass liqueur bottles and impressive original wooden barrels.  Its unique décor is probably one of the reasons why Brettos is one of the most photographed locations in Athens, behind the Acropolis, Syntagma Square and other ancient monuments and sites in the city. We had two strong and delicious drinks: Aphrodite, which was ouzo gold, raspberry liquor, pink grapefruit soda and mint leaves and the one called Sea Breeze, made with Gin, fresh lime, fresh orange cubes and soda. Guess who got what ;) 

Acropolis Museum Café Dionysiou Areopagitou 15, Athina, 117 42

When researching about the Acropolis, when to go, how to get tickets, etc, etc, the obvious question of “is the Acropolils museum worth a visit?” pops up. It is if you are super into history. Its greatly display showcases all the valuable stuff they removed from the Acropolis seeking for preservation. But, if you are like me and decide to go just for the real ruins per se avoiding an overflow of information, then the Acropolis and the other monuments spread out around Athens should do the trick. Although, there’s one thing not so many sites mention, and is that the Acropolis museum has a terrific terrace where to contemplate the Parthenon and a delicious seasonal menu to go with the view. We had some eggs, two delicious cappuccinos and the fantastic feta me meli - another Greek food dish that can be tasted as dessert or an entrée. Feta is wrapped in filo pastry before oven baked and honey is drizzled over it. The optimum balance between salty feta and sweet honey creates a mesmerizing taste. They served it with a tomato jam on the side instead of the honey and was absolutely delicious.  Da Vinci Ice-cream  various locations Bites&Kms Fav: 4 Selley Street, Athina, 10558 

Play it safe, avoid a heat stroke: have an ice-cream! And if it’s a gelato, even better. The creative cone flavors at Da Vinci match the delicious and unique ones from the gelatos so be sure to pick wisely, or come again and again to try them all!

Thea Terrace  Rooftop of Central Hotel Apollonos 23, Athina, 105 57

This was another fantastic, last minute Mau finding. It was so great, we ended up going twice. Close to Plaka but far enough from the crowd, this boutique hotel counts with a privilege terrace and rooftop bar from where we could see the sunset. It wasnt happy hour, but the drinks were so cheap and the prosecco was so good, we had two!

Nolan  33, Voulis 31, Athina 105 57

This place is definitely unique within the fusion restaurants I’ve been to. This is truly a delicious blend in between Greek, Asian and German cuisine, all the influences its owner has ingrained. As a Michelin recommendation, we left it aside pursuing Greek traditional tavernas, but it happens that after a while, you’re craving for something different like a burger or some pasta. What you don’t actually know is that what you need is a stop by Nolan. Once again, wondering in what we thought was a new, orthodox neighborhood, we ended up by its corner and its name rang a bell. We went in during a sunny Greek noon and we were lucky they were able to sit us regardless of not having a reservation. Minutes after, the restaurant got full, local artists started playing music on the streets and we were having a true fusion feast. We had some marinated tuna, a delicious octopus salad and some lamb dumplings. It was amazing, a must stop during your stayed in Athens. 

Taf Coffee Shop Emmanouil Benaki 7, Athina 106 78

This is one of the top coffee places I’ve ever been to. Not because its price, look or location, but because of the love and passion they put on each brew. This is how they described their daily special - hence, the coffee of my choice: “Rosebud double shot cap creaming feeling, smooth body caramel chocolate and nutmeg aroma. Taste of cherry and caramel with apricot tangerine and almond nuts.”  

Mind the Cup  Emiliou Veaki 29, Peristeri 121 34

I took the train to Peristeri, just outside Athens, to check out what according to Buzzfeed “one of the coffee shops around the world you must check out before you die” Happily, it didnt disappoint. Not only the little town is super cozy, where I got a pair of amazing leather boots, but also, took the morning to write and to enjoy this wonderful plaza where Mind you Cup is located. It reminded me of old Montevideo, the city where I was raised when I was younger. I keep specifying this time and space issue since nowadays it’s quite different. It also reminded me of an out-side the tourist epicenter mini towns around the north of Spain or outside Porto, in Portugal. Even a “ciudad del interior” or countryside town from Uruguay.  Even the tree to which shadow I was sitting and enjoying, was the same Willow tree I had at my school. It was a beautiful time travel adventure, on top of the delicious European house white wine, the home made pizza and the great service from the place. The menu looks like an old and corky newspaper and is not in English, which makes the adventure even more authentic, but the gentle waitress will assist you with all your questions. People were selling their crafts and some plants, and I couldn’t resist to get an envy eye anklet. On my way back, I found this delicious and traditional dessert Greek people have for Christmas, but I could have them every day with a glass of milk. They are called Kourabiedes, a shortbread-type biscuit usually made with ground almonds, flavored with either brandy, vanilla, mastika or rose water and they are shaped into little cute balls. In the end, they are sprinkled with icing sugar and they are just to die for!

Avli - Agiou Dimitriou Agiou Dimitriou 12, Athina 105 54

In the historic triangle of Athens there is a small tavern in a backyard called Avli which means ‘backyard’. This place is kinda secret: more and more people are accessing to its charms due to TripAdvisor’s fantastic reviews - although it still is easy to miss if you don’t go specifically looking for it. Within a small alley, behind a not so charming door, you can hear loud voices, laughs and some Greek music in the background. If you dare to go inside, disregarding your first thought of “oh, this is a private house, I shouldn't trespass it”, the scenery you will see is like it came from the ’60s. Checkered tablecloths, traditional chairs, old photos and a makeshift kitchen create an authentic feeling reminiscent of old Athens.

The always smiling owner, Takis, has operated this tavern since 1985. He pretended to know me, and after a nice “Kalimera, I remember you, please sit”, I sat down on one of the last free tables of the alley. I sat down right next to Stellios, this wonderful old man who greet me with yellow prunes, peanuts and come other spicy snack while we both waited to be served. He ordered some cheese and tomato, while I ordered the delicious feta with olive oil and some grilled peppers which were outstanding. I was so excited that I decided to copy Stellios and ordered a beer, the first Greek beer during by whole trip was waiting for me on my last day, and I ordered a Manos. It was good - that’s how far my beer knowledge and palate goes: good, not good :D To thank him for the company and the snacks, I invited him two more rounds of beer, which of course I’m not sure what happened since my Greek wasn’t that fluid so I made the best I could with Takis, so let’s hope at least some of the cash went for another Manos and the rest as tip! The whole experience was amazing, Stellios told me about his family, his lovely wife and two kids, as well as about his dog in very broken English. I showed a picture of my parents and told him I lived in New York, but that I was from Uruguay, land of football and meat. Yeap... some have Aristotles, others have Benedetti, and both of us share a Manos. Yamas, Athens!