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.

Banana split cookies

(Inspired by: Banana split)

 Serves:24

1/3 c. + 1 Tbsp. Butter
3/4 c. + 2 tsp. Packed organic brown sugar
1 1/2 eggs
 3/4 c. + 2 tsp. Mashed bananas
 1 1/2 c. + 2 Tbsp. All purpose flour
1 1/2 tsp. Baking powder
 1/4 tsp. Baking soda
 1/4 tsp. Himalayan salt
1/2 tsp. Ground cinnamon
 1/4 tsp. Ground cloves
 1/2 c. + 1 Tbsp. + 1 tsp. Chopped crushed peanuts

 Directions:

 1. In a medium sized mixing bowl, cream together the butter and brown sugar.
 Beat in the eggs and mashed bananas. Sift together the flour, baking soda, baking powder, salt, cinnamon, cloves; blend into the banana mixture.
 Stir in chopped crushed peanuts. Cover, and allow to chill for 1 hour at least.

2. Preheat the oven to 375. Lightly grease the cookie sheets.
 And drop dough by rounded teaspoonfuls onto a prepared cookie sheet.

 3. Bake for 8 to 10 minutes or until there is no imprint when cookies are touched.

Hot out of the oven..... Managing food sensitivities

* 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.


Like the saying  goes ”One man's food is another man's poison", and when you come to think about it  thats so true.
Food sensitivities can be divided into several types:  true allergies, intolerances to food, gluten sensitivities and idiosyncratic reactions.
 As we all know true allergies trigger the body's  immune system, causing it to produce antibodies the first time the food is eaten. 
When the food is eaten again, negative reactions occur. The most serious of them all is Anaphylactic shock, which  sometimes send fatal response that can involve hives, as well as wheezing and fainting. People are generally advised to avoid specific foods if they have true allergies. While difficulty with digesting a particular food is called Malabsorption or as we all know it to be food intolerance and lactose intolerance. Although as many  children and adults suffer from true allergies. Common  foods to which people are mostly allergic to includes  peanuts, eggs, shellfish, and cow's milk. If you're lactose intolerant, it is because you lack the lactase, the enzyme s necessary to digest lactose, which is the major Carbohydrate in milk. Therefore when you drink milk, you develop stomach cramps, pain, diarrhea and/ or  you feel nauseated. As you may know there are multiple milk alternatives out there for you, like lactose free milk and ect. As there are many individuals who can consume a small amount of milk without symptoms. While some  tolerate milk better if it's consumed with a much heavy  food substance, like at mealtime.  Some people  are sensitive to gluten, the protein  in many grains include wheat, oats, rye, plus barley. Gluten sensitivity can  result into diarrhea, weight loss even into malnutrition. Which making it a serious  condition indeed. And the best solution into dealing with any food sensitivities is to  consultant with your physician, to work out a food regime.

Taco stuffed peppers

(Inspired by: Stuffed peppers)

 Serves: 4

3 Tomatoes, seeded & chopped
2 avocados, chopped
1 small onion, chopped
2 Tbsp. Chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
1 (15 oz.) Can black beans, drained & rinsed
1 (15 oz.) Can pineapple crushed, drained
1 1/2 tsp. Taco seasoning
3/4 c. + 2 tsp. Shredded cheddar cheese
 4 bell peppers

 Directions:

1. Mix until blended all ingredients except for bell peppers.

 2. Cut the tops off bell peppers, and scoop out the seeds.
Ounces all the seeds have been removed begin stuffing the peppers.

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.

Breakfast pot pie

(Inspired by: Pot pies)

* measurements, not list depends on the size

 Serves: 8

1 lb. Breakfast sausage
1 c. Sliced carrots
 1/3 chopped onion
1/2 c. Celery
8 eggs
Spinach*
Can cream of mushroom soup *
1 can biscuit dough


Directions:

1. Cook the sausage until browned, then reusing the same pan (after cleaning) scramble eggs inside the pan.

2. Then using a medium to large soup pot add in everything except biscuit dough, and sausage & eggs.

3. Once everything is completely cooked combine everything into one pot, stir and season with Cayenne pepper plus salt.

4. Place mixture into individual souffle bowls, adding biscuit dough using your finger to press it down.
Then poke holes into the dough to vent and bake until the biscuit is lightly golden brown.

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.