5 Cheese Eggplant Lasagna

Adapted from: http://allrecipes.com/Recipe/Eggplant-Lasagna/Detail.aspx?event8=1&prop24=SR_Title&e11=eggplant%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

There are so many ways to have lasagna without the pasta.
As I was looking for simple pasta free Recipe, that I can adapted and make it gluten free for people with Celiac disease as well as gluten intolerance. This Recipe stood out to me, as You will see what I have replace some of the ingredients with.

Serves: 8

1 tsp. Olive oil, for brushing
2 eggs
2 Tbsp. water
1 c. Grated Parmesan cheese
1 c. Italian bread crumbs
2 lg eggplants, peeled & sliced into 1/2 rounds
2 Tbsp. olive oil
1 lb. Chorizo sausage * ( any Chorizo will work)
2 c. Mozzarella Cheese
2 c. shredded cheddar cheese
2 c. Provolone cheese
2 c. Pepper Jack cheese
48 oz. Tomato sauce
Course Himalayan salt & Freshly ground pepper (to taste)

Directions:

1. Preheat oven to 375.Greasing down 2 baking sheets and a 9x13-inch baking dish with 1 tsp.oil.

2. In a shallow dish whisk eggs & water. blending together Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.

3. Dip eggplant slices into egg batter, then press each gently into bread crumb mixture. Gently tapping away any excess crumbs. Arrange slices on the prepared baking sheets.

4. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake for the same additional minutes.

5. Removing eggplant from the oven and increase temperature up to 400.

6. Heat 2 Tbsp. oil in a dutch oven skillet over medium-high heat and stir in Chorizo sausage. Season with salt and freshly ground pepper. Cook plus stir until Chorizo is browned and crumbly, giving about 10 minutes or more. Drain excess grease with a paper towel, under nether a colander . placing chorizo back into the pot, and stir in tomato & chorizo mixture; bring it to a simmer and set sauce off to the side.

7. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with Chorizo on top of eggplant layer. Sprinkle 1/3 of each cheese on top of sauce layer. Repeating with each cheese, finishing up the lasagna with a layer of cheese of choice.

8. Bake for 10 to 15 minutes until cheese is melted and the sauce is bubbly. allowing to Cool for 5 minutes before slicing.

Chicken Pizza Burger

When coming up with this burger, I thought what an ultimate way to eat you're pizza and have you're burger to. While thinking two in one.

Serves: 5

6-3/4 lean turkey bacon,crumbled
13 oz. ground chicken
10 slices Mozzarella cheese
7/8 (6.8 oz.) Tomato sauce
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder
1/4 tsp. Course Himalayan salt
1/8 tsp. freshly ground pepper
1/4 tsp. freshly minced onions
1 bell pepper, chopped

Directions:

1. Preheat fry pan for medium heat with oil.

2. combining chicken as well as turkey bacon together, and gently form into patties.

3. placing patties into the fry pan, and allow to cook until fully cooked all the way through.

4. Blending together Onions, Italian seasoning,Crushed red pepper, salt and pepper, garlic powder into a medium sized pot, and allow to cook for about 5 minutes or more until steaming hot-(Warning Please be careful). pour the sauce over the burger, and apply the cheese to seal the deal.

Sriracha- cheddar popcorn

serves: 6

1 Tbsp. Sriracha popcorn seasoning
1 tsp. Freshly ground pepper
1\2 c. Grated cheddar cheese
1\4 tsp. Course Himalayan salt
2 Tbsp. Vegetable oil
1\2 c. Unpopped popcorn

Directions:

1. Combine sriracha ,pepper, cheddar, salt in a small bowl.

2. Heat oil in a medium saucepan, add popcorn to the pan; cover and cook for 2 minutes shaking the pan constantly. When popping slows down, remove from heat . Allowing to stand for 1 minute until popping stops. Stir in half mixture, toss until completely Incorporated.

Living Better Bonus:
For a quick solution, add the mixture to the heated oil minus cheese. Leaving cheese to be applied to the very end.

Hot out of the oven.....Teflon

*Note: Please continue to read this blog article.
Living Better Cafe is bring you Fresh out of the oven news that you're going to love.
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.
I have brought you fresh news about food as well as news behind cookware. As yet again I am bring you more news after news on different varies in your kitchen, as this week I am going beyond Polytetrafluoroethylene. you're probably wondering who's flipping flapjacks right? as they say if you can't pronounce the word don't bother, don't worry I have got you covered. Polytrafluoroethylene is really Teflon, and yes and no I have as well haven't tried to twist my tongue around this long word. we already have it shorten for us so trying to say this long word is out of base, unless you really want to go for it. The Teflon chemical, known as C8 or PFOA, and the secrecy surrounding the safety of replacement chemicals. Which is very hazards to our health which causes Cancers including kidney and testicular cancer, high cholesterol and obesity. The chemical as well are found inside widely uses of food wrappers and outdoor clothing. Along with products found for cleaning around you're home. So when it come's to looking for a non stick cookware cast Iron is the best solutions, if properly taken care of can also react as a nonstick. As you can find Teflon inside of fabrics labeled stain or water repellent.Just hearing the sound of these thing's really makes me want to hit the pause button on Life, as I truly hope you're super concern about yours as I am concern for you. So the next time you're in the supermarket shopping for cookware, please stop and think just because it's non stick, think of what else it can be doing you're body as there is a much better solution to cooking.

Sunflower seed Brittle

Adapted from:http://www.food.com/recipe/sunflower-seed-brittle-32129

Note: When coming up with these unique twist on brittle, I was thinking its about time to reincorporate health while indulging the taste of sweet,and it's purely nut free for those who are allergic to tree nuts.

Serves: 3/4 lb

1 Tbsp. Margarine
1 c. Unsalted sunflower seeds
1 c.Pure cane sugar
1 c. Flax seeds
1/4 tsp.Course Himalayan salt

Directions:

1. In a small saucepan melt butter.

2. Add in the sunflower seeds, flax seeds and salt and blend well.

3. As you make sure to keep the mixture warm.

4. In a heavy dutch oven skillet melt the sugar over medium heat, as you are stirring constantly.

5. when the sugar turn golden brown, then quickly stir in the seed mixture.

6. Pouring onto a baking sheet and spread with wooden spoon or spatula into equal sized square, about "10" squares.

7. Allowing them to cool until they are firm.

8. once completely cool break into pieces, and enjoy!

*Note: to store away extra pieces, I firmly suggest wrapping them in side wax paper then applying plastic wrap, and place in a cool dry places for individually wrapping. If not individually wrapping store inside an air tight container, away from heat.

Outback Bourbon chicken

Adapted from: http://allrecipes.com/recipe/bourbon-chicken/

Serves: 8

8 Skinless, boneless chicken breast halves
2 tsp.Ground ginger
1/2 tsp.Soy sauce * tamari
1/4 c.Dried minced onion flakes
2 tsp. Ancho chile powder
1 Tbsp. Pasilla chile powder- 1 tsp.crushed red pepper flakes
1 c. Packaged brown sugar
2 tsp. Garlic powder
3/4 c. Bourbon
1/2 tsp. Cayenne Pepper
pinch each of Himalayan salt


Directions:

1. Place chicken breasts in a 9x13 in prepared baking dish. In a small bowl combine ginger, soy sauce, onion flakes, sugar, bourbon, and garlic powder, ancho chile powder, pasilla chili powder plus crushed pepper, Cayenne pepper, Salt. Mix together and pour mixture over chicken. Covering dish and place in refrigerator. Allowing to marinate up to 1 hour overnight.

2. preheat oven to 325.

3. If marinated overnight, remove the dish from the refrigerator and remove the cover. Bake in the oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Thai Grilled Tuna salad

Adapted from: http://allrecipes.com/recipe/asian-sesame-seared-or-grilled-tuna-gluten-free/?scale=6&ismetric=0

serves: 6
6 (6 oz.) Tuna steaks
1 Tbsp. 1-1/2 tsp. sesame oil
3 cloves garlic, minced, or ( for extreme flavor, add more)
3 Tbsp. grated fresh ginger
3 Tbsp. chopped fresh basil
1 cup Thai-style peanut sauce
1/4 c.- 2 Tbsp. soy sauce * Tamari
3 Scallions, sliced thinly, divided
3 Tbsp. sesame seeds, or to taste
1 Tbsp. -1-1/2 tsp. Vegetable oil
3 Tbsp. rice wine vinegar
Cayenne pepper to taste
Himalayan Salt to taste


Directions:

1. Whisking together Vinegar, sesame oil, peanut sauce, soy sauce, ginger, Scallions, basil, and garlic in a bowl until marinade is completely blended well. Placing tuna steaks in the marinade and refrigerate for at least 1 hour or so.

2. . Removing tuna from the marinade -(don't reuse the marinade). sprinkling sesame seeds onto the tuna, and press the sesame seeds into the tuna until coated completely.

3. using a frying pan, heat vegetable oil over high heat until oil gets hot; cooking tuna until completely cooked, 30 seconds to 5 minutes per side.

4. Transfer onto a paper towel to absorb excess oil, sprinkling with just a pinch of Himalayan salt, Cayenne pepper. Slice and serve over a salad with your favorite salad dressing.

Rum Raisin Oatmeal Cookies

(inspired by: Rum raisin ice cream)

Serves: 42

1 c. Raisins
1 c. Pure cane sugar* sugar substitute
1 c. Firmly packed brown sugar
2 eggs* egg substitute
2 Tbsp. Milk * (almond, soy, rice milk)
1 1\2 tsp. Vanilla extract
1 1\2 c. All purpose flour * gluten free flour
1 tsp. Baking soda
1\2 tsp. Course Himalayan salt
4 c. Quick oats * gluten free oats
2 tsp. Rum extract
1 c. Vegetable Shortening

Directions:

1. Preheat oven to 375.

2. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk, vanilla and rum extract; beat well.

3. Add flour, salt and baking soda; beat well. Stir in oats and raisins. Using a ice cream scooper drop Tablespoonfuls rounds about 2-inches apart onto a prepared ungreased cookie sheets.

4. Bake for about 13-15 minutes or until golden brown. Remove from oven, and allow to stand for 5 minutes. Before placing cookies onto a cooling rack to finish cooling.

15 bean salad

Adapted from: http://allrecipes.com/Recipe/Traditional-Three-Bean-Salad/Detail.aspx?evt19=1&referringHubId=16696

Serves: 6 1 (16 oz.) bag 15 beans, cooked & drained
1 (4oz.) jar olives, chopped
1\2 c. Vinegar
1/4 c. Pure granulated sugar
1\4 tsp. Course Himalayan salt
1\4 tsp. Cayenne pepper
1\2 c. Vegetable oil

Directions:
1. In a medium sized bowl mix 15 beans, and olives together.

2. Blend together vinegar, oil, salt, pepper, in a saucepan; and bring to a boil. Cook, as well as stir till sugar, has dissolved, for about 5 minutes. Removing vinegar mixture from the heat, and pour over 15 beans; toss to coat refrigerate until all the flavors mingle for about 8 hours.

Bourbon Pecan Peach Cobbler

Adapted from: http://allrecipes.com/Recipe/Fresh-Southern-Peach-Cobbler/Detail.aspx?evt19=1&referringHubId=630&scale=6&ismetric=0 a

serves: 6

12 fresh peaches, peeled, pitted and sliced into thin wedges
1/4 c. Bourbon
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. cornstarch
1-1/2 c. all-purpose flour* substitute for gluten free all purpose flour
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1-1/2 tsp. baking powder
3/4 tsp. course Himalayan salt
1/2 c. & 1 Tbsp. Margarine , chilled and cut into small pieces
1/4 c. & 2 Tbsp. water, boiled
1/4 c. & 2 Tbsp. chopped pecans

Mix together:
1/4 c. & 1 tsp. pure granulated sugar
1-1/2 tsp. ground cinnamon


Directions:

1. Preheat oven to 425.

2. In a large bowl add the peaches, Bourbon, 1/4 c. & 1 tsp. sugar, cornstarch, and 1/4. cinnamon,1/8 tsp. ground nutmeg, 1/4 c. & 2 Tbsp. chopped pecan, and mix well to coat the peaches all the way through. set off to the side to mingle.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in Margarine with your fingertips, until mixture resembles coarse meal. Stirring in water until just combined.


4. Removing peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the cinnamon sugar mixture, and bake until topping is golden, for about 30 minutes.

Turkey Fritters

Adapted from: http://allrecipes.com/recipe/leek-and-meat-fritters/

Serves: 30

4 Green onions,chopped
4 leeks
1 lb. extra lean ground turkey
2 eggs
1 c. matzo meal
1/2 tsp. cayenne pepper
1 clove garlic, crushed
1/2 cup oil for frying
course Himalayan sat ( to taste)

Directions:

1. Cutting the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.

2. In a large bowl add green onions, with mix ground leeks with turkey and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.

3. Form into small patties and arrange on a tray to fry: bite size to be preferable.

4. In a large skillet, heat oil and pan fry until golden; serve hot with sweet n sour sauce.

Asian Crab Salad

Adapted from:http://allrecipes.com/Recipe/Asian-Tuna-Salad/Detail.aspx?soid=recs_recipe_seed&scale=5&ismetric=0

Serves:5

2 (5 oz.) cans crab meat, drained
3 Tbsp. & 1 tsp. sweetened dried cranberries
3 Tbsp. & 1 tsp. finely chopped carrot
1 Tbsp. & 2 tsp. chopped green onions
1 Tbsp. & 2 tsp. finely chopped cilantro
1-1/4 tsp. sesame seeds
1/2 tsp. ground ginger
1/2 tsp. ground red chile pepper
1/4 tsp. course Himalayan salt
3 Tbsp. & 1 tsp.low fat light mayonnaise
1 Tbsp. & 2 tsp. Asian chile paste
2-1/2 tsp. sesame oil
1-1/4 tsp. light soy sauce* tamari
1-1/4 tsp. Manuka honey
1 Tbsp. & 2 tsp.f finely chopped cashews* opt out if you have any allergy to tree nuts
3 Tbsp. & 1 tsp. chopped celery

Directions:

1. Blend together crab meat, cranberries, carrot, green onions, cilantro, sesame seeds, ginger,ground chile pepper, and salt, celery, cashews together in a large bowl.

2. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; adding the mayonnaise mixture to the crab mixture and stir to coat.

Living Better Healthy benefit

Note: when it comes to living on a healthy diet we as people need to curb around some corners. Why I can't tell you what you need to eat, or opt out of you're diet, but the only person that can only make that decision of course is you yourself. I can only make this recipes and give you the proper substitute for the main Ingredient.

To make a super healthy sandwich:

*swap out that bread as there are other options, you can introduce to your taste buds. a bib of "Lettuces"

* Pita

* Tortilla Wraps

Craw fish cakes

Adapted from:http://allrecipes.com/recipe/crawfish-cakes/?scale=4&ismetric=0

Serves: 4

1/2 egg,beaten* egg substitute
1/4 c. low fat mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. Rooster sauce (Asian hot sauce)
1/2 pound cooked and peeled whole craw fish tails
1/2 c. bread crumbs** Add more if needed
2 tablespoons vegetable oil
1/2 tsp. freshly squeezed lemon juice

Directions:

1. blend together the egg, mayonnaise, mustard, Worcestershire sauce, and rooster sauce in a bowl.

2. Place the craw fish tail meat and bread crumbs in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerating the craw fish mixture until it can hold a shape, about 1 hour. Forming the chilled mixture into 4 patties.

3. Heat the vegetable oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.

4. Serve with a 1/2 tsp. freshly squeezed lemon juice, and see you in Louisiana- (ENJOY)!

Hot out of the oven... White rice

* Note: Please continue to read this blog article.

Living Better Cafe is bring you Fresh out of the oven news that you're going to love.
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.

Rice dates back As far as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well. Beginning in China as well as the surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean. But the truth here is whether white rice is healthy for you, Yes when it comes to a gluten free diet Rice is good source. As white rice provides many options as part of a meal in almost any culture. While that doesn't explain why Brown Rice is more healthier for us than white rice. White Rice is filled with more starch than Brown rice, yes Brown rice cooks longer than White rice. White rice is the refined version of brown rice, which is a whole grain. White rice is lower in fiber than brown rice and wild rice, but in moderation, it can fit into a healthy balances diet for most people. When it comes to basics of Calories, Fat and Protein.White rice has 242 calories and less than 0.5 gram of fat. It has 4 grams of protein. Unlike protein you find from animal-derived foods, the protein from rice is not complete because it does not provide enough of the amino acids you need to get from the diet. You can get the amino acids you need from other plant-based foods by eating a proper combination of them each day. As when it comes to carbohydrates, white rice provides 53 grams of total carbohydrates, or 18 percent of the recommended daily intake for carbohydrates for a healthy person on a 2,000-calorie diet. White rice provides less than 1 gram of dietary fiber per serving. Dietary fiber lowers your cholesterol levels and helps prevent constipation. Healthy adults should get at least 14 grams of fiber per 1,000 calories in the diet. Whole grains, which makes brown rice much more healthier for you. So when it comes to eating healthy swap out White rice for brown rice, you will being to see a whole new world, as you will see much more improvement in you're health as well.

Breakfast Calzones

Adapted from: http://www.pillsbury.com/recipes/breakfast-calzones/f6865d1f-2286-4903-9287-5c5e78b8de8d

Serves: 4

4 eggs
1/4 c. milk
Dash pepper
2 tsp. margarine
1 (13.8-oz.) can refrigerated pizza crust
2 oz. (1/2 c.) shredded Cheddar cheese
16 slices ( 3 oz.) pepperoni sausage
4 tsp. grated Parmesan cheese

Directions:

1. Heat oven to 400°F. Spraying a large cookie sheet with nonstick cooking spray. In medium bowl, combine eggs, milk and pepper; beat until well blended. Melting the margarine in medium nonstick skillet over medium heat. Add egg mixture; cook for 3 to 5 minutes or until eggs are set and fluffy - ( you still want the eggs to be moist), stirring occasionally.

2. Unrolling the dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Divide Cheddar cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with pepperoni sausage, Parmesan cheese and eggs, Folding other half of dough over filling,in a turnover fashion; press edges firmly to seal. Placing on sprayed cookie sheet.

3. place in the oven to bake for 11 to 13 minutes or until golden brown.

Cloud Pie

Serves: 1-9 inch pie

1 (9 inch) pie shell, baked
30 large marshmallows
1 c. Heavy whipping cream
1/4 c. Hot milk * (Almond, Rice, Soy)
1 3/4 c. Milk * (Almond, Rice, Soy)
1 (5 oz.) pkg. Vanilla pudding mix
1/2 c. creamy peanut butter

Directions:

1. Bake pie shell according to directions on packages.

2. Cook 1/4 c. milk and marshmallows in a double boiler until marshmallows are melted.

3. Adding the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil.

4. Pour pudding mix and peanut butter mixture into pie shell, and allow to cool for 15 minutes, stirring often. Pour peanut butter filling into crust.

5. pour marshmallow mixture into pie shell, and allow to chill Preferably over night.

Ginger Beer Cupcakes

Adapted from: http://draftmag.com/recipes/detail/225

Serves: 12

Cupcakes

2 c. flour
1⁄4 tsp. baking soda
1⁄2 tsp. black pepper
1 tsp. baking powder
1 tsp. Course Himalayan salt
1 Tbsp. ground ginger
1⁄2 c. unsalted butter (1 stick), softened
1 c. Tightly packed dark brown sugar
zest of 2 Orange
2 large eggs, room temperature
3⁄4 cup Ginger beer

Ginger Beer frosting

1 stick butter (softened)
6 c. confectioners sugar
½ c. heavy cream
2 Tbsp. Ginger beer

Directions:

1. Preheat the oven to 350°F. Lining the muffin tin with cupcake liners.

2. Sifting the dry ingredients through the ground ginger into a mixing bowl.

3. In a separate, large mixing bowl, use a electric mixer cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Stir in half the flour mixture, then the ginger beer, then the remaining flour mixture. Mix until just blended.

5. Filling each liner 2/3 full, then bake for about 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Once cooled topping the cupcakes with frosting.

Frosting

1. Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly adding inthe heavy cream and ginger beer. Beat 5 to 7 minutes until light and creamy.

2. If the frosting is too loose, add in extra sugar just up to1 c. until the frosting reaches the desired consistency.

Coconut curry chili

Adapted from: http://allrecipes.com/recipe/coconut-curry-chili/?scale=4&ismetric=0

Serves: 4
5 oz. Extra lean ground turkey
1-1/4 (10.75 oz.) cans tomato soup
3/4 c. +1 Tbsp. + 1 tsp. water
2 tsp. Freshly minced garlic
5/8 (15 oz.) can chickpeas, drained and rinsed
5/8 (15 oz.) can red kidney beans, drained and rinsed
1/3 c. chopped carrot
1/3 c. Chopped celery
1/3 c. Red onion, chopped
2 Tbsp. + 2 tsp. pineapple chutney
2 Tbsp. Curry powder
Himalayan salt & Cayenne pepper (to taste)
1/3 c. Coconut milk, divided

Directions:

1. Breaking up the ground turkey into small pieces into a medium sized skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey, using a mesh strainer lined with paper towel.

2. Combine tomato soup, water, and minced garlic in a medium sized pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, celery, chutney, curry powder, onion, salt, and black pepper through the turkey mixture; bring to a simmer, placing a lid on the pot, and cook until the chickpeas are tender, for about 15 minutes.

3. Stir in 1/4 c. coconut milk through the chili, return and place lid on the pot, and simmer another 15 minutes. Pour the remaining 1/4 c. coconut milk into the chili, stir, and simmer for about 30 minutes more.

Wholesome goodness granola bars

Adapted from: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?evt19=1&referringHubId=84&scale=24&ismetric=0

Serves: 24

2 c. rolled oats
3/4 c. packed brown sugar
1/2 c. Flax seeds
3/4 tsp. ground cinnamon
1 c. all-purpose flour
3/4 c. mixed fruit
3/4 c. Raisins
3/4 tsp. Himalayan salt
1/2 c. Manuka honey
1 egg, beaten
1/2 c. vegetable oil
2 tsp. vanilla extract

Directions:

1. Preheat the oven to 350. Grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flour, raisins, mixed fruit and salt. Making a well in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Gently pat the mixture evenly into the prepared pan.

2. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do wait until completely cool then bars will be hard to cut.

Garlic chicken caesar salad

Serves: 4

4 Boneless skinless chicken breast
4 cloves garlic, minced
1 cup olive oil
4 Tbsp. Basil
1 head Romaine lettuce, shredded
1 lb. Bacon
1 egg boiled, cut into slices
1/2 red onion, sliced
6 fresh mushrooms, cleaned and sliced
1/2 c. Cranberries
1/2 c. Raisins

Directions:

1. Preheat oven to 450. Lining a baking dish with aluminum foil and lightly coating with non stick cooking spray.

2. In a small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and, add in the Basil to the garlic mixture.

4. Place breasts in a prepared baking dish and cover with the garlic mixture.

5. Bake the chicken uncovered for 15-30 minutes, or until liquid is running clear.

6. Allow the chicken to rest before slicing it into strips.

7. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels to drain excess grease, and crumble.

8. Mix romaine lettuce, bacon, onion, mushrooms, and chicken, cranberries, Raisins, and croutons in a large bowl.

S'more thumb print cookies

Serves: 36 dozen

1 1/2 c. all- purpose flour
1/2 c. wheat flour* substitute for gluten free
1/2 tsp. baking powder
1/4 tsp. course Himalayan salt
3/4 c. coconut sugar
1/4 c. Margarine * substitute butter
1/3 c. low fat milk * substitute for (Rice,Soy,Almond)
1 tsp. Vanilla extract
1/4 tsp. Almond extract
1 tsp. Marshmallow creme
36 Chocolate chips morsels

Directions:

1. Whisking together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until becomes light and fluffy. Adding in gradually beat in milk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrapping dough in plastic wrap, and refrigerate 30 minutes, or until overnight.

3. Preheat oven to 325 for about 8 minutes. spray (2) cookie sheets with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow creme to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow creme into the center of each cookie. Push a chocolate morsels into the center of the marshmallow creme, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.

Power protein breakfast

Serves:2

1 c. Old fashion oats * substitute for gluten free
1 3/4 c. Water
Pinch of course Himalayan salt
Dash of nutmeg
Dash of cinnamon
2 1/2 Tbsp. Crunchy peanut butter * for each bowl

Directions:

1. For chewier oat: Boil water and salt; stir in oats. Cook about 5 minutes over medium heat,adding peanut butter, cinnamon, nutmeg,stirring occasionally.

2. For creamier: Combine water, oats and salt. Bring to boil. Cook about 5 minutes over medium heat, adding peanut butter,cinnamon,nutmeg, stirring occasionally.

3. Instant fix: boil water and salt; adding oats,cinnamon,nutmeg,peanut butter to you're bowl. Add water then sir, and enjoy!

Hawaiian potato salad

Serves: 5

3 med. Potatoes, peeled
2 med. Carrots, peeled
1 c. Pineapple, crushed
1 c. Raisins
1 c. Dried cherries
3/4 c. Low fat mayonnaise
1/2 tsp. Garlic powder
1 tsp. Coconut sugar
Himalayan salt & Cayenne pepper (to taste)
4 cups water

Directions:

1. In a medium sized pot pour water, allow to come to a boil.

2. Adding the potatoes and then boil until the vegetables becomes soft for about 10 to 12 minutes.

3. Removing potatoes from heat, and placing into ice cold water.
Dice the potatoes and place in a large bowl. Adding crushed pineapple, raisins, dried cherries, and toss well, setting off to the side.

4. In the meantime, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste testing time: Taste the mixture to see if it's well incorporated with salt and pepper.

5. Add the mayonnaise mixture to the potatoes. Gently tossing until the mixture coats the potatoes, carrots, and pineapple, raisins, cherries.

6. Allow to chill in the refrigerator for at least an hour.