Mango ginger fusion smoothie

Serves: 5

5 Mango's, peeled, seeded and diced
5 c. Plain yogurt
 1 1/4 c. Organic granulated sugar
2 1/2 c. Ice
5 (1-in) Fresh pieces ginger root, or more for taste
1/4c. + 1 Tbsp. Flaxseeds

Directions:

1. Blend together all ingredients. Blend until smooth, pour, and serve.

Hot out of the oven..... Fast food

* Please continue to read this blog article.

Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

We are all guilty for going through drive thru or standing in line at our favorite fast food joints.
As we aren't listening to our concious minds, and just going on that pleasure of what we consider craving for fast food.
If we go into dept in our own mind of what we are placing into our own bodies, as we continue to live healthy lives.
No one would be working or wasting their time in line waiting on poisonous food to be served to them. 
"YES" I went there and I am as much guilty as everyone else who love's the taste of fast food, as we consider fast food is quick.
Once again we are correct in the matter of fast food being quick, but is it worth the risk on your health? Why let me just answer that for you
without biting my tongue in the process........ the answer is "No". Fast food is full of tons of chemical that lead into health issues or even death.
Sounds quite scary ”HEY" well it's the matter of truth when you're thinking out side the boxes rather than inside of the box.
And you probably wouldn’t have ever imagined what you’re about to discover, fast food chicken is “composed primarily of fat, with some blood vessels and nerve present.” And that “striated muscle (actual chicken meat) is not the predominate component.” In fact the chicken has been shown to be over 55% fat. The rest is a combination of feathers, skin and corn with chemicals, preservatives, hydrogenated fats and petroleum-based additives to preserve freshness and enhance taste. And that is just some of McDonald's ingredients place in their chicken mcnuggets, Just imagine what else is being place...

Chicken- spinach- mushroom quesadillas

Serves: 4

1/4 (10oz.) Pkg chopped spinach
 1/2 c. Shredded cheddar cheese
1/2 clove garlic, sliced
1/2 portobello mushroom caps, sliced
1 (10 in) tortillas
 3/4 tsp. Vegetable oil
3 oz. Skinless, boneless chicken breast, diced
1 1/2 tsp. Taco seasoning mix

Directions:

1. Grease a baking sheet.

2. Toss the chicken with taco seasoning then spread onto the baking sheet. then place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.

3. Preheat oven to 350.
Heat the oil in a large saucepan over medium heat. Stir in the chicken, mushoom caps,Cook and stir until the mushrooms have softened.
Layer half of each tortilla with the chicken, mushroom caps, spinach, then sprinkle with the Cheddar cheese. Fold the tortillas in half and Place onto a baking sheet.

4. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Apple praline crisp pizza

Serves: 6

1/4 c. + 2 Tbsp. Butter, softened
 3 Tbsp. Powdered sugar
3/4 c. Organic All purpose flour, sifted
 1 1/2 (21 oz.) Can apple pie filling
3/4 c. Shredded cheddar cheese
2 Tbsp. Pecans, chopped
 1/2 c. + 1 Tbsp. Organic All purpose flour
 1/4 c. + 2 Tbsp. Packed brown sugar
 1/4 tsp. Cinnamon

Directions:

 1. Preheat oven to 350.

2. Cream together butter and powder sugar.
 Adding 1 c. Flour and mixing gently until dough comes together, pat and roll evenly into a pizza pan.

3. Bake in oven for 15 minutes, remove then spread apple pie filling.

 4. In a medium sized mixing bowl, combine together cheese,pecans, 3/4 c. Flour, brown sugar, cinnamon.
 Sprinkle over the filling and place back into oven for 25 to 30 minutes longer.

Tomato basil Turkey burgers

Serves: 4

2 Tbsp. Tomato basil pesto
 1 tsp. Minced fresh garlic
 1/2 c. Crumbled blue cheese
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Himalayan salt
1 1/4 lb. Lean ground turkey
 Oil (for frying)

Directions:

 1. Heat up a skillet until good an hot.

2. Mix together ground turkey, tomato basil pesto, garlic, blue cheese, Cayenne pepper with bread crumbs.
 Combine together in a bowl until evenly blended, begin forming into patties.

3. Fry until no longer pink in the center for at least 5 minutes, per side.

Avocado veggie burger

Serves: 4

2 tsp. Dijon mustard
1 sm. Onion, chopped
1 sm. Bell pepper, chopped
2 med avocados
 2 Tbsp. Tomato puree
2 Tbsp. Raisins
 Bread crumbs

 Directions:

1. Blend together all ingredients minus bread crumbs in a food processor, until smooth.
 Once blended well pour into a bowl, and add the bread crumbs until the mixture stick together to form into 4 patties.
Fry them in vegetable oil and allow them to cook until they become brown.

Ranch- style Kale chips

Serves: 6

2 Tbsp. Olive oil
1 bunch Kale, torn
1/2 c. Ranch dressing mix
 1/3 tsp. Himalayan salt

Directions:

1. preheat oven to 200.

2. Drizzle with olive oil over the kale in a large bowl and sprinkle with ranch dressing mix and salt.
Then stir kale with hands until completely coated.

3. Spread kale onto a baking sheet.

 4. Bake in an oven until kale starts to get slightly crispy, and continue to bake until completely crispy. 45 to 60 minutes total.
 Make sure to keep an eye on them so they don't burn. If some are ready then others, take them all out.

Banana split cookies

(Inspired by: Banana split)

 Serves:24

1/3 c. + 1 Tbsp. Butter
3/4 c. + 2 tsp. Packed organic brown sugar
1 1/2 eggs
 3/4 c. + 2 tsp. Mashed bananas
 1 1/2 c. + 2 Tbsp. All purpose flour
1 1/2 tsp. Baking powder
 1/4 tsp. Baking soda
 1/4 tsp. Himalayan salt
1/2 tsp. Ground cinnamon
 1/4 tsp. Ground cloves
 1/2 c. + 1 Tbsp. + 1 tsp. Chopped crushed peanuts

 Directions:

 1. In a medium sized mixing bowl, cream together the butter and brown sugar.
 Beat in the eggs and mashed bananas. Sift together the flour, baking soda, baking powder, salt, cinnamon, cloves; blend into the banana mixture.
 Stir in chopped crushed peanuts. Cover, and allow to chill for 1 hour at least.

2. Preheat the oven to 375. Lightly grease the cookie sheets.
 And drop dough by rounded teaspoonfuls onto a prepared cookie sheet.

 3. Bake for 8 to 10 minutes or until there is no imprint when cookies are touched.

Hot out of the oven..... Managing food sensitivities

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Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.


Like the saying  goes ”One man's food is another man's poison", and when you come to think about it  thats so true.
Food sensitivities can be divided into several types:  true allergies, intolerances to food, gluten sensitivities and idiosyncratic reactions.
 As we all know true allergies trigger the body's  immune system, causing it to produce antibodies the first time the food is eaten. 
When the food is eaten again, negative reactions occur. The most serious of them all is Anaphylactic shock, which  sometimes send fatal response that can involve hives, as well as wheezing and fainting. People are generally advised to avoid specific foods if they have true allergies. While difficulty with digesting a particular food is called Malabsorption or as we all know it to be food intolerance and lactose intolerance. Although as many  children and adults suffer from true allergies. Common  foods to which people are mostly allergic to includes  peanuts, eggs, shellfish, and cow's milk. If you're lactose intolerant, it is because you lack the lactase, the enzyme s necessary to digest lactose, which is the major Carbohydrate in milk. Therefore when you drink milk, you develop stomach cramps, pain, diarrhea and/ or  you feel nauseated. As you may know there are multiple milk alternatives out there for you, like lactose free milk and ect. As there are many individuals who can consume a small amount of milk without symptoms. While some  tolerate milk better if it's consumed with a much heavy  food substance, like at mealtime.  Some people  are sensitive to gluten, the protein  in many grains include wheat, oats, rye, plus barley. Gluten sensitivity can  result into diarrhea, weight loss even into malnutrition. Which making it a serious  condition indeed. And the best solution into dealing with any food sensitivities is to  consultant with your physician, to work out a food regime.

Taco stuffed peppers

(Inspired by: Stuffed peppers)

 Serves: 4

3 Tomatoes, seeded & chopped
2 avocados, chopped
1 small onion, chopped
2 Tbsp. Chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
1 (15 oz.) Can black beans, drained & rinsed
1 (15 oz.) Can pineapple crushed, drained
1 1/2 tsp. Taco seasoning
3/4 c. + 2 tsp. Shredded cheddar cheese
 4 bell peppers

 Directions:

1. Mix until blended all ingredients except for bell peppers.

 2. Cut the tops off bell peppers, and scoop out the seeds.
Ounces all the seeds have been removed begin stuffing the peppers.

Apple pie pockets

Serves: vary

1 can biscuit dough
1/2 Tbsp. Apple pie filling
 1/2 Tbsp. Raisins
 1 tsp. Cinnamon

 Directions:

 1. Combine pie filling with raisins, Cinnamon and blend well.

 2. Roll each biscuit dough out to thin rounds.
Apply a Tablespoonful in the center, and roll over and press with a fork to seal close.
 Bake according to package directions.

Breakfast pot pie

(Inspired by: Pot pies)

* measurements, not list depends on the size

 Serves: 8

1 lb. Breakfast sausage
1 c. Sliced carrots
 1/3 chopped onion
1/2 c. Celery
8 eggs
Spinach*
Can cream of mushroom soup *
1 can biscuit dough


Directions:

1. Cook the sausage until browned, then reusing the same pan (after cleaning) scramble eggs inside the pan.

2. Then using a medium to large soup pot add in everything except biscuit dough, and sausage & eggs.

3. Once everything is completely cooked combine everything into one pot, stir and season with Cayenne pepper plus salt.

4. Place mixture into individual souffle bowls, adding biscuit dough using your finger to press it down.
Then poke holes into the dough to vent and bake until the biscuit is lightly golden brown.

Couscous patties

Serves: 4

1 c. Couscous
1/4 c. Finely chopped peanuts
 1/4 c. Finely chopped fresh parsley
 2 eggs, lightly beaten
 3 Tbsp. Coconut oil
1/4 c. Raisins
 Himalayan salt and Cayenne pepper


Directions:

 1. In a medium saucepan, add salt to 1 1/4 c. Water and allow to come to a boil.
Whisk in couscous and turn the heat off, cover and allow to stand for 5 minutes.
 Remove cooked couscous to a bowl and mix in Parsley, peanuts,eggs, raisins, salt and Cayenne to taste.
Make sure your hands are damp, form the couscous into patties.

2. Heat oil in a dutch oven pan, over medium heat ( like a 6 on a electric stove).
 Gently place the couscous into the pan and allow to cook until golden brown, on both sides.

Bake garlic - rosemary- lemon chicken

Serves: 6

6 (6 oz.)  Lean chicken breast
3 Tbsp. Vegetable oil
2 tsp. Dried rosemary leaves
1/4 c. + 2 Tbsp. Lemon juice
 6 cloves garlic, minced

Directions:

 1. Heat vegetable oil in a skillet pan on medium heat.
Then add in the garlic, and stir until fragrant about 1 minute or less.

2. Rub chicken down with lemon juice, and garlic, rosemary.

3. Preheat oven to 350. Lightly grease a baking dish and bake for 30 minutes, or until chicken is no longer pink.

Banana raisin soda bread

(Adapted from: New choices cookbook ©1993, by: Betty Crocker/ Inspired by: Irish soda bread)

Serves:12

3 c. All purpose flour
 1/2 c. Wheat germ
 1/2 c. Raisins 
1 tsp. Baking powder
 1/2 tsp. Baking soda
 1/2 tsp. Himalayan salt
1 c. Non fat buttermilk
3 bananas, mashed
1 Tbsp. Butter, melted
3 eggs

Directions:

1. Preheat oven to 350. Spray a 9x13 in rectangular loaf pan, with nonstick olive oil spray; sprinkle 2 Tbsp of flour.
Mix the remaining flour, wheat germ, raisins, baking powder, baking soda and salt into a large bowl.

 2. Stir in buttermilk, bananas, butter, eggs and 1 Tbsp. Vanilla extract.
Spread in loaf pan, and bake for 35 to 40 minutes or until golden brown.

Hot out of the oven..... Fiber

 

(Adapted from: New choices cookbook, by: Betty Crooker's)


* Please continue to read this blog article.

Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

We really don't have to become a scientist to recognize that high fiber foods go a long way toward helping you fill full and satisfied after a meal.
As studies have shown fiber effect's on appetite control and obesity are now being conducted. Fiber rich foods take longer to digest and may help tame hunger between meals and even make you less hungry the next time around. There's much more to fiber than that. It appears that a high- fiber diet may have a positive response on cancer of the colon and rectum, cardiovascular disease and diabetes, in addition to effecting intestinal regularity and diverticular disease. As there are many of beneficial effects due to the water holding capacity of one type of fiber called insoluble fiber, especially the insoluble fiber from wheat and corn bran. While fiber does not dissolve in water, it does have the effect of drawing more water into the intestinal tract and keep it there. With more water means softer, bulkier and heavier waste material, which move more quickly through the digestive tract and help prevent constipation. Therefore, this water- holding capacity is thought to be one of the chemical properties that influences cancer risk. As it may dilute the concentration of carcinogens. While another property maybe fiber's capacity to bind carcinogens, thus masking them unable to influence the body. Another type of fiber----- Soluble fiber was ignored largely because it's role in the diet wasn't clear. But it has been shown to have a very positive effects on the digestion and absorption processes and may help control blood St levels in people with diabetes mellitus. In addition, research confirms repeatedly that when soluble fiber is included in a low- fat diet, that may help lower blood cholesterol a small but significant amount. This effect seem to be more pronounced in individuals with high levels of blood cholesterol. While some of these benefits may result from the ability of soluble fibers to dissolve in aqueous or watery solutions, thereby forming gels that slow the digestion and absorption of some substances. Although despite these good health benefits, the daily dietary fiber intake of the average American has decresed since the turn of the century. As there is no established recommended R.D.A for dietary fiber, nutrition experts are currently suggesting individuals to consume between 25 and 30 grams.

Reuben sandwich

Serves: 4

2 Tbsp. Butter
8 Slices seven grain bread
8 sliced corn beef
8 slice swiss cheese
1 c. Sauerkraut, drained
 1/2 c. Thousand Island dressing
1 Fresh jalapeño chili pepper, sliced

Directions:

1. Preheat a griddle pan on medium heat.

2. Spread butter lightly on one side of bread, and place downward on pan. And thousand island on the other side of bread, layer cheese, corn beef, sauerkraut, jalapeno pepper, repeat with cheese. Topping it off with the other slice of bread, with butter side facing up.


3. Grill both side until golden brown, for 15 minutes per side.

Stove top chocolate brown rice pudding

Serves: 4

1/3 c. uncooked brown rice
 1/3 c. Organic granulated sugar
2 tsp. Butter
3/4 tsp. Vanilla extract
1/8 tsp. Ground nutmeg
 2 2/3 c. Water
1/8 tsp. Ground cinnamon
1 Tbsp. + 1 tsp. unsweetened cocoa powder
 1/3 c. Raisins (optional)

Directions:

 1. In a saucepan add water plus rice, and allow to come to a boil over medium heat.
And allow to cook until rice is fluffy, then reduce the heat to low and allow to simmer.
Uncover for 20 minutes.

 2. Remove from heat, and add in butter, vanilla extract, ground nutmeg, sugar, and cinnamon, cocoa powder.
 And stir until completely blended well.

Tartar sauce

Serves: 4

2- 1/2 clove garlic, chopped
3/4 habanero pepper, seeded & minced
1/4 tsp. Himalayan salt
1/2 tsp. Manuka honey 
2 1/2 tsp. Low fat sour cream
2 Tbsp. + 1/2 tsp. Low fat mayonnaise
1 Tbsp. + 1/2 Filter water
 3/8 sweet pickle, minced


Directions:

1. In a mixing bowl, mix all the ingredients together, and mix well until completely blended. Refrigerate until ready to use.

Catfish sticks

Serves: 4

1/2 c. All purpose flour
 2 Tbsp. Cayenne pepper
1 tsp. Himalayan salt
2 eggs
1/2 c. Panko bread crumbs
1/2 tsp. Dried basil
 1/2 tsp. Dried oregano
 2 catfish fillets ( bout 1 1/4 lb.) Cut into strips
1 1/4 c. Milk
Oil


Directions:

 1. In a medium sized mixing bowl, whisk in flour, bread crumbs, eggs, milk, and add pepper, salt, basil, oregano.

 2. Dredge fish through the wet batter until evenly coated on both sides, allowing excess batter to drip into the bowl.

3. Filling a cast iron pot, with enough oil to cover about 1 1/2 inch.
Fry for about 3 minutes or until lightly golden on both sides.

* For Baking Options:
 Preheat the oven to 450.
Place onto a baking sheet, and bake until golden brown.
Or until fish flakes easily with a fork, about 15 minutes.

Deep dish pizza

Serves: vary

Cream of mushroom sauce

Serves: 4

(Adapted from: allrecipes.com)
* if you're gluten sensitive

1 (10.75 oz.) Can condensed cream of mushroom soup
1 1/2 Tbsp. Soy sauce * (Tamari gluten free soy sauce)
1 Tbsp. Dried parsley flakes
1 Tbsp. Dried Basil
2 tsp. Cayenne pepper
1 tsp. Italian seasoning
1 tsp. Chili powder
1 tsp. Organic sugar
1/2 (10.75 oz.) Can milk

Directions:

1. Blend together cream of mushroom, soy sauce, parsley, Cayenne pepper, Italian seasoning, chili powder, basil, sugar, plus milk into a saucepan until smooth.

 2. Bring to a simmer over medium heat, then low the temperature to med- low, and simmer for 15 minutes. 


Topping

(Adapted from: allrecipes.com)

3 oz. Spicy Italian sausage
7 oz. Shredded mozzarella cheese
3 Tbsp. + 1/2 tsp. Grated Parmesan
1/4 c. Chopped onion
 1/8 c. Chopped green bell pepper
1 tsp. Dried oregano
 3 cloves garlic, sliced


Pizza dough

 9 inch deep dish pie shell

 Directions:

1. Follow the directions on the back of pie shell.

 2. Place foil around the crust if it starts to burns to quickly.

Thin mint popcorn

Adapted from: http://www.ohsweetbasil.com/thin-mint-popcorn-recipe.html

Serves: 3- 4

1/3 c. Original popcorn
Himalayan salt
1/3 c. Milk chocolate chips
1/3 c. Andres mint pieces
1/4 c. Mint chips
4 crushed Thin mint cookies
1 1/2 c. Marshmallows
Oil

Directions:

1. Using stove top popcorn place into a large pot.
Season with salt and place onto a baking sheet, with parchment paper.

2. Melt marshmallows, milk chocolate chips, mint pieces together, stirring constantly.
 Then pour over popcorn and fold until well coated.

3. Melt the mint chips in a small sauce pot, and drizzle over the popcorn for color.

4. Sprinkle with thin mint cookies.

Hot out of the oven..... Tap water

(Adapted from: dosomething.org)

* Please continue to read this blog article.

Note: Living Better Cafe is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.


When it come to survival do you really truly understand what's in that glass, which your holding in you're hand right now. I know after reading this blog article it will have you thinking more then twice, before grabbing you're next glass of water from the tap.

About 300 million people in America get their supply of water straight from public water systems.
 As the other 15% receive water from private water systems not subjective to the government regulations.
 Most of our water contains fluoride, an salt compound that helps prevent cavities.
 While 780 million people lack access to improve drinking water supplies, and 2.5 billion people lack access to adequate sanitation.
Americans now use 127% more water than in the past, and about 95% of the water entering our homes goes down the drain.
As you may have not known some of the water pipes, laying underneath the ground still contains lead which is a very poisonous metal. Lead can cause a range of health effects, that includes behavioral problems and learning disabilities.
 Children around the age of six years of age, and under are mostly at risk because this is when their brain begins to develops.
 As there are over 2,100 known drinking water contaminants that may be in tap water, and in any given region.
 Which about over 300,000 groundwater sites in the us are contaminated, and therefore is harmful to human and animals. So does that really make you really wonder if drinking straight from the tap, is really worth the risk to you're health? Not to think about the lead your ingesting. So the next time your thinking about getting a cold glass of water from the tap, how getting a filter and putting a hold on the tap.

Salmon pattie melt

(Inspired by: Tuna melt)

Serves:4

1 (14.75 oz.) Can salmon, drained & flaked
3/4 c. Rolled oats
1/2 onion, sliced
1 egg
1/2 parsley, chopped
1 c. Shredded mozzarella cheese
1/2 lemon, juiced
1 Tbsp. Dijon mustard
4 burger buns
Himalayan salt & Cayenne pepper to taste


Directions:

 1. Mix together salmon, oats, onion, egg, parsley, lemon juice, mozzarella cheese, mustard. 
In a bowl and blend it until evenly combined, then form and shape into patties.

2. In a large skillet over medium- high heat; pan fry salmon patties until completely heated through, and cook each side for 7 minutes.

Vegetarian meatballs

(Adapted from: http://www.food.com/recipe/vegetarian-quot-meatballs-quot-11028?photo=316946)


 Serves: 5

5 Eggs
1 (15/8) onion soup mix
1 1/4 Tbsp. 3/4 oz. Shredded provolone cheese
1 1/4 Tbsp. 3/4 oz. Shredded mozzarella cheese
1 c. Chopped walnuts
1 1/4 c. Breadcrumbs

 Directions:

1. Blend together eggs, onion soup mix, cheeses, breadcrumbs.
Allow to refrigerate for 30 minutes, after refrigeration form into 1- 1/4 inch balls.
 And place onto a greased baking sheet.


2. Bake at a 400 degree oven until golden brown, about 20 minutes.

Doughnut pops

Serves: 8

1 tube biscuit dough
 8 c. Vegetable oil
Semi sweet chocolate (melted)


 Directions:

 1. Heat oil in a wok on medium high heat until oil reaches 350. Oil should be at 1- to 1/2 inch deep.
Gently pat the dough out to evenly rounds, then cut out doughnut holes.

2. Place half of the doughnut holes and fry them until the bottoms turn golden brown, 1 to 1 1/2 minutes. Using a slotted spoon, turn the doughnut holes and fry until golden brown, 1 to 2 minutes longer.

3. Remove from the wok, and places onto a paper towel- lined plate to cool.
Dip each doughnut hole into melted chocolate, then poke each with a lollipop stick.

4. Into a floral foam to suspend the doughnut pops until chocolate sets.
Freezes for 30 to 60 minutes or until they are from.

Key lime cookies

Serves:12 dozens

 2 Tbsp. + 2 tsp. Butter
1/3 c. Organic sugar
3/8 egg
3/8 egg yolks
 1/2 c. Organic all purpose flour
 1/4 tsp. Baking powder
 1/8 tsp. Himalayan salt
1 Tbsp. + 1 tsp. Fresh lime juice
 1/2 tsp. Grated lime zest

Direction:

1. Preheat oven to 350. Grease cookie sheets.

 2. In a large bowl, cream together butter, sugar, eggs until smooth. Add in lime juice, lime zest and stir.
Combine the flour, baking powder, and salt, blend into creamed mixture. Form dough to 1/2 inch balls, and lay them onto prepared cookie sheet.

 3. Bake for 8- 10 minutes or until lightly golden brown, lay on a cooling rack to cool.

Cherry root beer smoothie

*substitute

Serves: 4

1 Tbsp. + 1 tsp. Root beer extract
 4 c. Milk * (Rice, almond, soy)
3/4 c. Cherry juice
12 ice cubes

 Directions:

1. Blend all ingredients into a blender until smooth.

pineapple mango salsa

Serves: 8

1 1/2 c. + 2 Tbsp. Chopped fresh pineapple
 1/2 c. + 2 tsp. Shallots, Julienned
 1/4 c. + 1 tsp. Chopped green pepper
 1/4 c. + 1 tsp. Chopped red pepper
 1/4 c. + 1 tsp. Chopped fresh mango
 2 Tbsp. + 1/2 tsp. Chopped cherry tomatoes
 1/2 habanero pepper, seeded and minced
1 cloves garlic, minced
 1/2 tsp. Minced fresh cilantro
 1/4 tsp. Cumin
2 Tbsp. + 1/2 tsp. Fresh lime juice

 Directions:

1. Mix the pineapples, shallots, green pepper, red pepper, mango, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; and serve after 2 hours in refrigerator.

Breakfast sandwich

* Note: great for leftover pancakes

 Serves: 1

2 pancakes *
3/4 c. Shredded Provolone cheese
3/4 c. Shredded smoked Gouda cheese
3/4 c. Shredded Cheddar cheese
2 eggs
4 slice Turkey
2 Tbsp. Maple syrup

 Directions:

1. Crack an egg into a frying pan, and allow to fry until you're desired texture.

2. Place pancakes into a panini press, with shredded cheese, sliced turkey, eggs, and maple syrup.

3. Leave in until the cheese is melted slightly, slice, and enjoy!