Breakfast Rancho melt

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(Inspired by: Patty melt)

Serves:5

10 sausage patties
10 waffles, toasted
10 lettuce leaves
10 slices tomato
10 slices of pepper jack cheese
1/4 c. + 1 Tbsp. Ranch dressing


Directions:

1. Cook breakfast sausages in a large, frypan over medium-high heat until evenly browned, about 10 minutes. Drain the sausages on a paper towel-lined plate.

2. Arrange ounces cooked sausage, lettuce, and tomato slices, and cheese on one slice of waffle. Spread evenly on waffle with the ranches dressing. Bring the two pieces together and place into oven until waffle is toasted, and cheese is slightly melted.

Apples & Cream Oatmeal

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* Substitute
** Bonus Alert

Serves: 4

4 c. Milk* (Almond,Soy, Rice)
1 c. Oats
1 Tbsp. + 3/4 tsp. Butter
1/4 c. Coconut sugar
2 Apples, chopped into cubes (depends on size)
Dash cinnamon

Directions:

1. Place Milk, Oatmeal, apples in a saucepan.
2. Bring to a boil over high heat until apples are soft.
3. Reducing heat; allow to cook for 1 to 2 minutes, stirring occasionally.

**BONUS ALERT
This is a quick engery saver as well. Especially for summer.
Instant oatmeal fix
~Note: You can still get that instant fixes with your regular oatmeal, no matter if its quick oats or whole oats. Just to inform you when making Whole Oats, your texture will be different.
1. Add Milk into saucepan, and allow to come to a boil.
2. Pour oats, sugar (diving sugar up individually, into bowls), cinnamon, apples.

~ CAUTIOUS
3. Pour water into bowl, and stir until well blended.

Gluten free ~ peanut butter & Apple sandwich

Serves:1

2 slices bread or corn tortillas
1 Tbsp. All natural peanut butter
Apple slices

Directions:

1. Spread peanut butter on both slices of bread

2. Layer apple slices on top of peanut butter, and top with another slice of bread or tortilla.

*Note: if you're going to use corn tortillas, toast them slightly.

White nectarine Oatmeal

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* substitute
** Bonus Alert

Serves: 4

4 c. Water
1 c. Oatmeal * (Gluten free oatmeal)
1 Tbsp. + 3/4 tsp. Butter
2 white nectarine, chopped
1/4 c. Coconut sugar
Dash Allspice
Dash Nutmeg

Directions:

1. Place water, Oatmeal a saucepan.

2. Bring to a boil over high heat

3. Reducing heat; allow to cook for 1 to 2 minutes, stirring occasionally.

4. Once oatmeal is done add in chopped nectarines, allspice, nutmeg and stir.

**BONUS ALERT
This is a quick engery saver as well. Especially for summer.
Instant oatmeal fix
~Note: You can still get that instant fixes with your regular oatmeal, no matter if its quick oats or whole oats. Just to inform you when making Whole Oats, your texture will be different.

1. Add water to saucepan, and allow to come to a boil.

2. Pour oats, sugar (diving sugar up individually, into bowls), all spice, nutmeg, nectarines.

~ CAUTIOUS
3. Pour water into bowl, and stir until well blended.

Hot out of the oven...... Is your food good for you're system

* 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 have all been on a guilt trip every ounces, and a while.
But when it all comes down to finding the truth, is you're food that you consume really good for your health? Where am I taking you exactly? Down the can food aisle. To be strictly honest with you, can foods are really bad for our system. As I take you on this journey, I hope you're geared up to make a change within the choices you make. So with that being said, let's get straight to the point. Botulism is a rare poison caused by toxins, can be lingering within your food. Which causing multiple problems within your body, and you sure don't want that. Now not every can is contaminated with this bacteria, just so you know as healthy food consumer. While can foods do have a good purpose, and what is their purpose? Longer life expectancy then fresh or frozen foods. While on the other hand they come in handy when preparing a quick meal.

Carrot Cauliflower burger

Serves: 5

3/4 c. + 1 Tbsp. + 1 tsp. Shredded carrots
3/4 c. + 1 Tbsp. + 1 tsp. Shredded Cauliflower
7/8 eggs* (egg substitute)
3 Tbsp. + 1 tsp. Mayonnaise * (vegannaise)
3/8 medium sweet onion, minced
2 1/2 tsp. Vegetable oil
3/8 clove garlic, chopped
2 1/2 c. Bread crumbs
1 2/3 c. Craisins
Himalayan salt and Cayenne pepper (to taste)

Directions:

1. Preheat oven to 375.

2. Place carrots, cauliflower into a pot, and allow to cook until tender.

3. In a medium sized bowl, stir together the eggs, mayonnaise, onion, vegetable oil, garlic, salt and pepper, carrots, cauliflower, craisins.
Mix in bread crumbs until evenly blended. Form into patties, and place the parties onto a fry pan.

4. Fry until golden brown on both sides.

Lentil salad with Pomegranate poppy seed dressing

Serves: 6


1/2 c. Uncooked dried red lentils
2 c. Vegetable broth
1 c. Chopped red bell pepper (about 1 medium)
1 c. Chopped green bell pepper (about 1medium)
1/2 c. Chopped fresh tomatoes (about 1 small)
1/3 c. Finely chopped seeded peeled cucumber (about 1 medium)
3 Tbsp. Chopped fresh mint leaves
1/2 c. Chopped celery (about 1 medium stalk)
1/4 tsp. Cayenne pepper


Directions:

1. Cover and cook the lentils as well with the broth in a 2 quart saucepan over medium-low heat until tender; then drain the liquid.



Pomegranate poppy seed dressing

Serves: 1 cup

1/4 c. Pomegranate vinegar
2 Tbsp. Poppy seed
1 tsp. Chopped fresh scallions

Directions:

1. Whisk all ingredients into a medium sized glass bowl.

2. Mix and blend well into the salad, and allow the salad incorporated in with the dressing for about 2 to 3 hours in the refrigerator.

coconut cherry cookies

Adapted from: http://www.raleys.com/www/
recipe;jsessionid=3DDDCEC561150ECB1FE5190F19DFCD9E?recipeid=1005864&themeid= )

* Substitute

Serves: 3 dozen

1 Box yellow or white cake mix * (gluten free)
2 c. shredded coconut, plus additional for rolling
2 c. Dried cherries
1/4 cup cream of coconut (found in the Liquor Dept.) Or (Substitute equal parts of coconut syrup
Or sweetened condensed milk with coconut extract to taste)
1/4 cup butter, softened
2 eggs

Directions:

1. Preheat oven to 350°F.

2. Stir and blend together cake mix, coconut, cream of coconut, softened butter, cherries and eggs in a medium bowl. Roll into balls and roll in additional coconut. Spray non stick cooking spray on baking sheet and bake for 10 to 12 minutes. 

Fluffy Maple & Brown sugar French Toast

*Substitute

Serves: 4

1 Tbsp. + 1 tsp. All purpose flour * (you can use gluten free flour)
1/3 c. Milk * (Almond,Rice,Soy)
1 Egg * (egg substitute)
1/4 tsp. Pure maple extract
1 tsp. Packed brown sugar
3/8 pinch Himalayan salt
1/8 tsp. Ground cinnamon
4 Thick slices bread

Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, maple extract and sugar until smooth.

2. Heat a lightly oiled griddle pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot with syrup and a dollop of whipped cream.

Garlic - ginger glazed beef

* you can opt out if you're gluten intolerance


Serves: 5

15 oz. Cubed beef stew meat
Himalayan salt & cayenne pepper (to taste)
1 Tbsp. + 1 1/2 tsp. Hot sauce
1 Tbsp. Vegetable oil
1/2 c. All purpose flour* ( all purpose gluten free)
Glaze


1 1/2 crushed garlic cloves
1 Tbsp. Minced fresh ginger
1 1/2 tsp. Chile pepper sauce
1/4 c. Rice vinegar
1/4 c.. packed brown sugar
1 1/2 tsp. Soy sauce * (gluten free Tamari sauce)

Directions:

1. Preheat oven to 400. Spray baking sheets with non stick cooking spray; to grease the pan.

2. Place beef cubes in a medium sized mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
Place the flour and beef stew cubes in a medium, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the cubes entirely with the flour; no wet spots should remain. Arrange the beef cubes onto the prepared baking sheets, making sure none of the pieces are touching one another.

3. Bake in the preheated oven for 30 minutes, turning the beef stew cubes and return to the oven to cook until beef brown about 30 minutes.

4. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.

5. Put beef stew cubes in a medium sized mixing bowl. Pour about half the sauce over the beef stew cubes. Toss beef stew cubes in a separate plastic zip lock bag to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak in before serving. Granish with chopped scallions, and serve over rice.

Hot out of the oven...... Vitamins and Minerals

* Please continue to read this blog article.

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 all know that vitamins and minerals play a very crucial part in our health. As vitamins and minerals typically come from our food we consume, and different foods provide different nutrients- as to one reason why our diet should be balanced and varied. Vitamins help to control most body processes. While they are important for our vision and maintaining healthy tissues such as our skin and hair. Vitamins help our nerve activities and even our ability to release energy from the food in which we eat. Minerals differ from vitamins because they are inorganic, which means they don't contain the element carbon. Minerals are truly important as we all know for, strong bones and teeth for normal growth, for oxygen transfer in blood which helps to maintain body water balance.

Banana Cream filled cookies

Serves: 12 dozens

1 1/2 c. All purpose flour
1 1/4 tsp. Baking powder
1/4 tsp. Himalayan salt
3 Tbsp. + 1 3/4 tsp. Vegetable shortening
2/3 c. Granulated cane sugar
1 1/4 eggs
1/4 tsp. Vanilla extract
1/8 tsp. Lemon extract
2 ripe bananas, mashed
1/3 c. Chopped peanuts

Directions:

1.Preheat oven to 350.

2. Lightly grease cookie sheets, in a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.

3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 for 12 to 15 minutes or until lightly colored. Place onto wire racks to cool.

Vanilla cream filling

1/3 c. + 1 Tbsp. Powdered sugar
3 Tbsp. + 1/2 tsp. Cream cheese, soften
1/4 tsp. Vanilla extract

Directions:

1. With electric mixer mix 1/3 + 1 Tbsp. Powdered sugar and 3 Tbsp. + 1/2 tsp. Cream cheese, and Vanilla extract in a large bowl until smooth into the bowl; beat well.

2. Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies.

Pink Lady

(Inspired by: Mint Juleps)

Serves: 4

1 c. Water
1 c. Granulated cane sugar
1/4 c. Roughly chopped fresh mint leaves
2 c. Pink lemonade
1 c. Peach nectar
4 sprigs fresh mint leaves ( for garnish)

Directions:

1. Combine water, sugar and chopped mint leaves in a small sized saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves.

2. Add crushed ice to pitcher, stir in lemonade and peach nectar plus 1/4 c. Mint simple syrup.
Stir until completely incorporated in, and serve with a garnish mint leave.

Diablo Burger

Serves:4

1 1/4 tsp. Olive oil
3/4 c. + 1 tsp. Finely chopped onions
3/8 sliced seven grain bread, chopped into crumbs
1 1/4 tsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1 1/4 clove garlic, finely chopped
1/2 tsp. Poultry seasoning
1/4 tsp. Cayenne pepper
3/8 pinch Himalayan salt
1 1/4 lb. Ground lean turkey
1/2 tsp. Crushed red pepper flakes
1 chipotle pepper in adobe sauce, finely chopped

Directions:

1. Heat olive oil in a small dutch oven skillet over medium heat. Cook and stir onions in the hot oil until lightly colored browned, about 15 minutes; transfer to a small bowl.

2. Mix bread crumbs, Worcestershire sauce, Dijon mustard, garlic, poultry seasoning, cayenne pepper, and chipotle pepper, red peppers with the onion. Break the turkey into small pieces into the bowl; mix with the bread crumb mixture until evenly combined. Shape the turkey mixture into patties; cover and allow to marinate in the refrigerate at least 20 to 25 minutes.

3. Coat a Dutch oven skillet with cooking spray; heat over medium heat.
Cook the patties until no longer pink in the center and the juices run clear, 4 to 5 minutes per side.