Serves: 12
1/4 c. - 2Tbsp. Vegetable oil
6 Zucchini, thinly sliced
1 tsp. Himalayan salt - to taste
6 pinches of Italian seasoning
Directions:
Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with vegetable oil.
Place zucchini slices on cookie sheet in single layer. In a Spray bottle, spray tops with vegetable spray; sprinkle evenly with salt and Italian seasoning.
Bake 2 hours, rotating cookie sheet after 1 hour. After 1 hour 30 minutes, check zucchini every 10 minutes to avoid burning. Removed from oven to cooling rack. Serve cool. Store leftover in airtight container.
*omit if allergic
* * omit if vegan/ vegetarian
Serves: 12
1 lg onion, chopped *
2 celery, chopped & sliced
1 lb. Split peas
2 qt. Water
2 medium sweet potatoes
2 c. Diced turkey bacon**
2 tsp. Salt
1 bay leaf
1/4 tsp. Pepper
1/4 tsp. Red pepper flakes
1 c. Heavy whipping cream**
Sour cream ( garnish)**
Directions:
In a soup pot, cook turkey bacon over medium heat until tender. Add onion and celery. Sauté vegetables until tender; drain. Add the peas, water, potatoes, turkey, salt, bay leaf and peppers. Bring to a boil reduce heat; cover and simmer for 30- 45 minutes or until peas are close to puréed. Wait until slightly cool, add in cream heat through on low temperature. Garnish with sour cream.
Message from Living Better Cafe
The holiday season is ahead of us all and with that. I want to share with all a great tip for this holiday season. These tips will keep your kitchen Happy, while keeping extra cash in your wallet.
~Tips
1. Recycling is a plus here don't toss away glass spice jar- ( Refill them back up)
2. Cabinet/ Drawer matted covers-( Works great underneath you're cutting board, with clear rubber protecter)
3. Onion bag with baking soda-(The bag with the baking soda, works as a scour pad)
Happy Holidays,
K. Smith, (Admin)
Serves: vary
Cupcakes
1 lg box yellow cake mix
2 lg eggs
Oil
Directions:
Prepare cake mix batter according to the package.
Pour batter into a cupcake tin, and bake according to package.
Frosting
Serves: 8
1/2 c. Cream cheese
1/2 c. Lime juice
1/2 tsp. Grated lime rind
Directions:
Mix cream cheese, lime juice, and rinds with a mixer at medium speed for two minutes.
* Omit if allergic
** Omit if vegan
Serves: 2 dozens
2 c. Butter, softened** (vegan butter)
1 c. Peanut butter chips *
3 c. Brown sugar
4 bananas, mashed
6 c. Oats * (gluten free Oats)
4 c. All- purpose flour * (gluten free flour)
2 tsp. Cinnamon*
2 tsp. Baking powder
1 tsp. Baking soda
1 1/2 tsp. Salt
1 lg egg, beaten
2 Tbsps. Milk
2 tsp. Vanilla extract
Sugar
Directions:
Preheat oven to 350.
Combine butter, brown sugar, oats, flour, cinnamon, baking powder, baking soda, salt, peanut butter chips, and bananas mashed in a large bowl; mix well. Save 4 cups mixture. Cover the remaining mixture, and place into refrigerator. Add egg, milk and vanilla to saved mixture, stirring to form soft dough. Shape into 1- in balls. Place on a greased cookie sheet; flattened with a fork dipped in extra sugar. Bake for 15 to 20 minutes.
Note: for a chunky monkey cookies
** replace
Use 3/4 c. Banana chips ** ( instead of Bananas, mashed)
1/2 c. Raisins
Pumpkin pie
*omit and use a substitute
Serves: 12
~Gingersnap pie shell
2- 1/2 c. Gingersnap cookies, coarsely crushed
1/2 c. Butter, melted
2 Tbsps. Sugar*
Direction:
Preheat oven to 350.
Place a greased 9-in springform pan on a double thickness of foil.
Wrap around pan securely with foil. In a small bowl, combine gingersnap cookies, butter and sugar. Press onto the bottom and 1-in up the sides of prepared pan. And bake for 8 to 10 minutes or until lightly toasted.
~ Pumpkin filling
1 can (15oz) pumpkin (not purée)
2 eggs*
1 tsp. Vanilla extract
1 1/2 c. Sugar*
1/4 tsp. Ground nutmeg
1 c. Evaporated milk
Directions:
Preheat oven to 350.
In a large bowl combine, the eggs, evaprated milk, pumpkin, vanilla, nutmeg, sugar. Pour filling into pie shell and bake for 15 minutes, or until almost set in the center.
*Please continue to read this blog article because I will have a list of salt alternative for you.
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.
One of america silent killer is sitting right in your kitchen cabinet.
And if you haven't figured it out it has killed over millions of American, or has caused a lot of health issues.
The one that stands out the most is "HIGH BLOOD PRESSURE", which is a leading cause of cardiovascular disease.
It accounts for two-thirds of strokes & half heart disease. It can also lead to heart failure and ect, which I hope every last one of you should know. So if you're going to use salt " PLEASE USE IT SPARINGLY” and don't put to much in your dishes.
Yes salt adds favor to you're food, but like I said in the beginng using it sparingly.
Which will save you from the negative side effect in the long run.
So whether you're looking to omit salt from you're diet, or you're looking for a much better alternative altogether.
Here is a list of great salt alternative you can use, while saying bye-bye to Ms. Lawyer season salt.
** Substitution:
1. Kelp
2. Cinnamon
3. Cardamom
4. Basil
5. Cayenne
6. Bay leaves
7. Garlic or garlic powder
8. Black pepper or black pepper powder
9. Soy sauce * * (if you have gluten issue, find Tamari) a gluten free soy sauce
10. Onion powder
11. Lemon juice ( freshly squeezed)
12. Sunflower seeds
