Cranberry and Spice Oatmeal

What better way to fuel your brain, and lower your cholesterol? By fixing yourself a Hardy bowl of: Cranberry and Spice Oatmeal. Its loaded with a lot of 💓 healthy essential, your body will love.

Serve: 1

1/2 c. Old fashioned Oats

1 pinch course Himalayan salt

1/2 c. Whole Cranberries

1 1/2 tsp. Sugar ( you can use sugar substitute)

1/4 tsp. All spice

Directions:

1. Bring 1 c. Water to a boil.

2. Add oats, salt, all spice, sugar and cranberries inside your bowl.

3. Once water has come to a boil, pour over your oatmeal and stir.

Tadpole Soup

Living Better Cafe, knows how cold the weather is. So, why not create this hot bowl of Tadpole soup. As this soup has, a unique spin on, Egg drop soup. But, made with, using poached eggs.

Serve: 5

5 c. Chicken broth, or vegetable broth
1-1/4 (oz.) Pkg. Seaweed
5 eggs
2-1/2 tsp. Crushed red pepper flakes
2 Tbsp.- 1-1/2 tsp. Rice wine vinegar
1 Tbsp. - 2 tsp. Course Himalayan salt

Directions:

Poached eggs:

1. Fill a medium size sauce pan with 2-3 inches of water, and allow the water to come, to a boil over high heat. Reducing the heat down to medium- low, pour in the rice wine vinegar and salt, and keeping the water at a light simmer.

Soup:

1. Add broth inside of a sauce pan, and crushed red pepper flakes, allow to come to a boil.

2. Add in poached eggs, and serve with seaweed.

Apricot chocolate-chip Waffles

Adapted from: http://www.cooksrecipes.com/breakfast/calif_apricot_pecan_waffles_recipe.html

* Please consider reading what Breakfast Lounge has to offer Because Living Better Cafe cares so much about You!

Living Better Cafe wants to welcome you to,Breakfast Lounge, were every Sunday of the week there will be a Breakfast Lounge recipe post.

Today Living Better Cafe is sharing with you a recipe from, Coffee Talk's blog that will have your taste buds saying Yummy to my tummy goodness. Why, the creator of Living Better Cafe has an Apricot tree in her back yard, and she is crazy about her apricot's.

Serves: 8

1 lb. fresh Apricot
1 c. all-purpose flour * GF
1 c. Coconut flour
1 c. Greek yogurt
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. Himalayan salt
3 Tbsp. Pure granulated sugar
2 c. buttermilk
1 lg egg yolk
1 Tbsp. E.V.O.O
1/4 c. pecans
3 lg egg whites

Directions:

1. Preheat waffle iron. Dice Apricot. blend together wheat flour, all-purpose flour, baking soda, baking powder and 1 Tbsp. sugar; and set aside.

2. Using a wire or hand mixer, mix together the buttermilk, egg yolk, vanilla extract, and E.V.O.O. Stir in the dry ingredients until the mixture becomes moist. Next fold in the apricots and the pecans, and chocolate chips.

3. In a small mixing bowl, beat the egg whites until they begin to form soft peaks; add in 2 Tbsp. sugar and continue to beat the egg whites until the mixture firm peaks form and they look shiny.

4. Next add in 1/4 of the egg white mixture in to the waffle mixture. Then fold in the remaining egg white in to the waffle mixture.

5. pour 2/3 c. mixture for each onto the waffle iron, and allow to cook for about four minutes.

Raisin and Spice Muffins

* Please consider reading what Living Better Café has in store for you.
Living Better Café wants to welcome you to, Breakfast Lounge, were every Sunday of the week there will be a breakfast recipe post. What better way to start your day? Why of course with a healthy fix of breakfast. Plus what better way to have it served to you? Lets make that Living Better Style.

Serves: Varies

Living Better Café, has taken your favorite breakfast "Raisin and Spice Oatmeal" and turn it to Raisin and Spice Muffins. Why of course, you can always omit any ingredient in this recipe, if you have in allergies, or whatever the case maybe. Therefore, Enjoy this Yummy Breakfast.

* Picture will be coming soon near you.

1 1/2 c. Almond Flour
1/4 c. Raisins
2 tsp. Baking Powder
1/4 tsp. Course Himalayan Salt
1/4 tsp. Ground Cinnamon
1/2 c. Almond Milk
2 Egg Whites
1/2 c. Tapioca Flour

Direction:

1. Preheat your oven to 400. Mix together Almond Flour, Almond Milk.

2. In a separate mixing bowl, combine together Tapioca Flour, Raisins, Baking powder, Salt, Cinnamon, and Egg Whites.

3. Combine both wet and dry ingredients together, until completely moistened.

4. Fill up the muffin tin pan with mixture.

5. Place in the oven for 14-18 minutes, or until tested with a tooth pick, and it comes out clean.

Baked Apple Crisp

www.livingbettercafe.blogspot.com/Therecipefile's

Adapted From: http://allrecipes.com/…/229088/apple-crisp-with-oat-topping/

This is not like your ordinary Baked Apples. This inspirations comes from Apple Crisp, just take Apples and reverse it.

Serves: 5- including the topping

5 Ambrosia Apples
1/2 c.- 2 Tbsp. Organic Brown sugar
1/4 c.- 1 Tbsp. Margarine
2 1/2 tsp. ground Cinnamon

Topping

1 1/4 c. Organic Brown sugar
3/4 c. - 3 Tbsp. Oat
3/4 c. - 3 Tbsp. All-purpose flour
1 1/4 tsp. ground cinnamon

Directions:

1. Preheat oven to 350.

2. Core the center of the apple out, leaving a well.you do not want to cut all the way through. Stuff the apples with 2 Tbsp. sugar and 1 Tbsp. Margarine.

3. Topping: blend together brown sugar, oats, flour, and 1 tsp. cinnamon in a medium sized bowl. Using a pastry cutter to mash cold Margarine into the oats mixture until the mixture resembles coarse crumbs; place the crumble inside the apples, and places the apples in a baking dish. Pat down the topping gently until even.

4. Bake in the oven for 15 minutes, or until apples are tender and golden brown.

Gluten Free Raisin and Spice Pretzels

Adapted from: http://www.yummly.com/recipe/GF-Soft-Pretzels-1037560?servings=5&unitType=imperial

If you love Pretzels which Living Better Cafe knows you do, this recipe is perfect for you.

Serves: 5

2 c. Blanched Almond Meal Flour
3/8 eggs, beaten
2/3 tsp. salt
2 Tbsp.- 3/4 tsp. Raisins
1/8 tsp. Ground cinnamon
1/8 tsp. Vanilla extract
1 1/4 Tbsps. Margarine
3 3/4 Tbsps. Coconut Flour
1 1/4 tsps water
coarse salt

1. Blend together eggs, vanilla and raisins inside of a small mixing bowl; cover and let sit for about 1 hour. Add the almond flour, salt and margarine together and mix until incorporated well. Into the mixture, pour and mix the beaten eggs. your dough should be very wet.

2. Add in 1 Tbsp. of coconut flour and mix until incorporated well. Allowing the mixture to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add 2 more Tbsp. of coconut flour, your dough should look like the texture of play-doh.

3. Allow the dough to rest for about five minutes. Preheat oven to 350°F. Gently grease a cookie sheet.

4. Take a hunk of dough about half the size of a golf ball,and roll the dough under your hands into a long skinny pencil about the length of a pencil.

5. Once you have a piece of dough the size of a golf ball, continue to roll it thinner and thinner until it is about twice as long.

6. Be VERY gentle when lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel – or shape them into whatever shape you want.

7. Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water.

8. Remove the pretzels from the oven. Turn the oven up to 400°F.

9. Turning all of the pretzels over and you will see that the bottom is nicely brown in color. This is actually the top of your pretzel! Lightly brush with the beaten egg and sprinkle with coarse salt.

10. Return to the oven for 5 minutes more.

Taffy Apple Pizza

Serves: 1

1 Tbsp. cream cheese, softened* (I did not use cream cheese in this recipe)
1 Apple, cored and sliced
1 Tbsp. Caramel sauce
1 Rice cake

Directions:

1. Spread cream cheese over rice cake. add Apple, and drizzle caramel sauce over apples.

Breakfast pizza

Serves: 1 ( make 3 dollar-size pancakes)

Pancake batter:
3/4 c. whole oats
1 Tbsp. 1/2 tsp. flax seeds
3/4 c. plus 1/2 c. Water
1 pinch of Himalayan salt
1 dash cinnamon
1 Tbsp. plus 1/2 tsp. Pure cane sugar

Toppings:
1 Tbsp. Ketchup
1 Tbsp. plus 1/2 tsp. cheese
1 dash red pepper flakes
1 dash of garlic powder
1 Tbsp. plus 1/2 tsp. breakfast sausage, cooked (optional)

Directions:

1. Add whole oat, and flax seeds into a food processor and pulse until blended well. (oats should have a flour consistency, and the flax seeds shouldn't be whole)

2. Pour Oats flour, salt, cinnamon, and sugar into a mixing bowl adding water; then stir.

3. Heat a Dutch oven skillet with nonstick cooking spray. Add batter and allow to cook. Flip when the pancake edges dry.

4. Remove the pancake from the skillet, spread ketchup, Sausage, cheese, and garlic powder, pepper flakes.

5. Preheat oven to 350.

6. Place Pizza into the oven until the cheese is melted.

Oatmeal Pancake

When I came up with this recipe I was thinking about all the people who deal with multiple food allergies like myself, and I created this recipe based around using no "Flour,Eggs,Milk". As the oat's hold up like flour in this recipe. * Note: depending on how much oats you use it may come out crumbly.Texture is like a chewy oatmeal cookie.

Serves: 2

1 c. quick oats * substitute for gluten free
1 3/4 c. Water
Dash of nutmeg
Dash of cinnamon
2-3 1/2 Sugar * sugar substitute
1/2 c. Vegetable oil

Directions:

1. Combine Oat, water, cinnamon,nutmeg and sugar in a bowl. stirring until oats becomes a thick consistency.(close to cookie dough consistency, you shouldn't see any water) if you do add a little bit more oats.

2. Heat oil inside a dutch oven skillet, using a ice scoop; scoop up about 1 Tbsp. of oat batter into the pan. using a spatula pat down batter to form a pancake, allow to fry for about 2 seconds or more on both side's. * Careful this batter burn's quickly then regular pancake batter.

3. how to tell for when it's done, it lightly golden brown on both sides, add syrup and enjoy!

S' more popcorn Treats

(Inspired by: Rice Krispie treats)

Serves: 8

If you thought "YUMMY" to Rice Krispie treats, you would love to sink you're teeth into rendition.

1 Tbsp. Vegetable oil
1/2 c. unpopped popcorn
6 Tbsp. Margarine
5 c. Marshmallow
5 c. semi sweet chocolate chips

(Chocolate chips shouldn't be melted-Apply after marshmallow mixture)

Directions:

1. Grease a 9x13 inch baking dish. Set aside.

2. Adding vegetable oil to a medium sized saucepan, and heat over high heat. When oil is hot, add popcorn. Keeping the pan moving constantly. When popcorn stops popping, remove from heat. Put popcorn into the prepared pan.

3. Melt Margarine In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture, plus add chocolate chips over popcorn and mix with spoon to coat evenly.


4. Allowing mixture to cool slightly. spray with non-stick cooking spray on hands. Mix popcorn with hands so that it is evenly coated, form into ball's or cut them into squares.

5. To add more fun add confetti sprinkles, or drizzle chocolate, or strawberry syrup over. **with crushed peanuts, or you're favorite nut's.

** Not recommended for those with tree nut allergies.

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.

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!

Fruit Salad Nacho

Serves: 4

1 (10 oz.) Pkg. Romaine lettuce
1 1/2 c. Sliced fresh strawberries
1/2 c. Cottage cheese
1/3 c. Dried cranberries
1/3 c. Raisins
1 (3 oz.) pkg. Dried Golden Delicious apples
1/4 c. Pine nuts
1 (14.5 oz.) pkg. nacho chips

Directions:

1. In a large bowl blended together fruit.

2. Place nacho onto a plate with Romaine lettuce.

3. Spoon on fruit, topping with cottage cheese and maraschino cherry.

South of the boarder farina

Serves: 4

3 C. Quinoa Milk * (Rice, Almond,Soy)
1 C. Farina * (Gluten free brown rice farina)
1/2 stick butter
2 Tbsp. Cheese sauce
1-2 Jalapeño pepper, sliced, chopped * (spice content depends on the seeds)

Directions:

1. Bring water to a boil.

2. Add in Farina.

3. Reduce heat to a lower setting and stir well. Cover and cook, stirring occasionally, for 8 minutes.

Light Garlic Soup

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(Adapted from: comfort food fast easy and elegant food that smoothes the soul, by: Anne Garden)

Serves: 4

3 Tbsp. Olive oil
4 garlic cloves, minced
4 c. Chicken or vegetable stock
4 c. Carrots
4 c. Celery, chopped
4 c. Cauliflower florets
1/2 tsp. Cayenne pepper
Croutons
Grated Cheddar cheese
Directions:
1. In a large Dutch oven saucepan heat oil, add in the garlic and stir, and cook for about a few seconds. Then add in the stock, carrots, cauliflower, celery and bring to a boil. Reducing the heat to medium low, allowing to cook for about Five minutes.
2. Garnish with croutons and grated cheddar cheese.
~Health Benefits:
Dutch oven also known as Cast iron is best to cook in, rather than non stick Teflo

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.

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.

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.

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.

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.