Frozen chocolate yogurt

Serves: 5

2 1/2 c. Greek yogurt
 1/2 + 1 Tbsp. Organic granulated sugar
3/4 tsp. Vanilla extract
2 1/2 oz. Chocolate chips

Directions:

 1.) Stir the yogurt, sugar, vanilla extract until sugar has dissolved. Cover and place in refrigerator 1 hour.

2.) Pour mixture into ice cream maker, adding the chocolate chips and freeze according to manufactures directions.

cream of carrot basil soup

(Inspired by: carrot ginger soup)

Serves: 4

1/2 lb. Carrots ( topped & peeled)
1 1/2 celery, finely chopped
1/2 medium sized  red onion, sliced
 1/8 c. Fresh basil, finely chopped
3 1/2 c. Vegetable stock
1/4 tsp. Himalayan salt
1/8 tsp. Ground red pepper
 1/4 c. Coconut cream

 Directions:

 1.) Slice the carrots and celery, place into a large pot adding the onions and basil. 

2.) Add the vegetable stock and bring the mixture to a boil. Reduce heat down to medium - low and cook, covered until vegetables are soft, about 15 minutes.

3.) Remove pot from heat, season with Himalayan salt and red pepper.

 4.) Using a blender, puree in small increments and return back to the pot.

5.) Add the cream and correct the seasoning, garnishing it off with cashew sour cream.

Lemon Ginger cookies

lemon ginger cookies

 Adapted from: http://www.catcora.com/recipes/desserts?name=Lemonade+Cookies

1 (6oz) frozen lemonade concentrate
 2 tsp. Ground ginger
 1/2 lb (2 stick) unsalted butter, softened
 1 c. Sugar + extra to sprinkle over cookies
 2 tsp. Lemon zest, finely grated
 2 lg eggs
 2 1/2 c. All purpose flour
 1 tsp. Baking soda
 1/8 tsp. Himalayan salt

 Directions:

1.) Preheat oven to 375.

2.) Allow lemonade to sit at room temperature.

3.)In a large bowl, cream together the butter and sugar with a electric mixer. Add the lemon zest, the eggs one at a time, beating well after each addition. Continue to beat mixture until creamy and light, 4 to 5 minutes, then set off to the side. In a medium size bow,whisk together the flour, baking soda and Himalayan salt, ground ginger. 

4.) Measure out 1/2 cup of the lemonade, and set the rest off to the side. Add about 1/3 of of the flour mixture to the creamed mixture.Stir, then add 1/3 of the 1/2 cup lemonade.Continue to add the flour and lemonade alternately, stirring after each addition, until the mixture shows no flour. Beat on low until all ingredients is combined.

5.) Using an ice cream scoop, drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet. 

6.)Bake the cookies keeping a close eye on them, check on them after 8 minutes. The edges are just starting to brown, remove the cookies from the oven. (the centers will still appear soft) brushing the remaining lemonade over cookies, after they are done with a sprinkle of sugar. And allow the cookies to cool, on cooling rack.

pizza soup

(Inspired by: Baby gonzo stringy soup)

Note: you can use different types of chorizo as well.

Serves: 7

4c. Mozzarella cheese
2 big cans Tomato juice
2 1/2 c. Green bell peppers, chopped
4 c. Corn kernels
1 1/4 lb ground lean turkey

 Directions:

1.) Brown the ground turkey in a skillet.

2.) Add Tomato juice, corn kernels, green bell peppers, to soup pot.
 And allow to cook until everything is completely cooked.

3.) Add cheese, turkey into bowl before, adding the tomato juice plus vegetables.  

Bon appetite!

Baked Pears

(Inspired by: Baked apples)

Serves:4

4 Bosc pears
1/2 c. Organic brown sugar
 4 Tbsp. Butter
2 tsp. Ground cinnamon
1 tsp. Vanilla extract
1 tsp. Butter (for baking dish)

Directions:

1.) Preheat oven to 350,  1tsp. Butter to grease baking dish.

2.) Peel pears, halves and cored.

3.) In a small bowl, combine by whisking together  the butter, cinnamon, vanilla extract brushing them  on both sides.

4.) Arrange the pears on the baking dish, with cut side down. And bake for 30 minutes on both sides, or until fork tender.
Basting them every 15 minutes with juices from the pan.

5.) Serve with you're favorite ice cream (optional)

pineapple- zucchini bread

Serves: 5

7/8 eggs
 1/3 c. + 1Tbsp. + 1tsp. Organic granulated sugar
3 Tbsp. + 1 tsp. Vegetable oil
 2/3 c. + 1 Tbsp. All purpose flour
 1/4 tsp. Baking soda
 1/4 tsp. Himalayan salt
1/4 tsp. Ground cinnamon
 1/8 tsp. Baking powder
1/3 c. + 1 Tbsp. + 1 tsp. Grated zucchini
 3 Tbsp. + 1 tsp. Raisins
1/4 tsp. Vanilla extract
 3/8 (8 oz.) Can crushed pineapple (save about half of juices)

 Directions:

1.) Preheat oven to 350.

2.) Blend together by whisking flour, baking soda, salt, cinnamon, baking powder.

 3.) In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, pineapple with saved juices, and vanilla. Pour batter into a 9 x 5 inch greased and lightly floured loaf pans. 

4.) Bake on the lowest rack in the oven for 55 minutes or until tooth pick comes out clean. Let cool for 10 minutes before removing from pan.

Hot out the oven..... Gluten Free

(Adapted from: Natures Pathways)

* 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.

Over million of people have no choice but to eat a gluten free diet, because of medical condition. The most common is celiac disease, an autoimmune disorder in the small intestine that is caused by eating foods containing gluten protein. The condition is genetic. If children of people diagnosed with celiac disease should ask their doctor about getting tested. Common symptoms may include abdominal cramping, diarrhea, constipation, bloating and flatulent. Even without these symptoms, a person can still have celiac disease. The estimated 3 million of Americans with this disease don't even know it, while these symptoms are masked as other conditions. Left untreated can lead to other conditions like dermatitis herpetiformis, chronic fatigue, osteoporosis and failure in thrive children.
As in other groups of people "Gluten sensitive" suffer from a wheat allergy, which means they have an allergic reaction. When they come in contact with wheat. Its quite different from celiac disease in that is only caused by gluten. As wheat allergy may be caused by any part of the wheat plant. Gluten sensitive symptoms include nausea, eczema or hives, asthma, cramps and tissue swelling. As there are more severe allergic reactions can include anaphylactic shock, dizziness, headache and IBS. people suffering from a wheat allergy needs to read food labels closely to avoid contact with wheat, but may not be as limited in their food choices because of other grains don't pose a problem. Any of these conditions can be quite dangerous if ignored or untreated. The benefits of going gluten free is a great thing. It can help with migraines, ADD/ADHD, Autism, Fibromyalgia, joint pain, mental clarity and relief of stomach problems.
There is no cure for celiac disease and gluten intolerant, except to change your eating habits to gluten free.