Salted pretzel- crunchy peanut butter ice cream

Serves: 1 quart

2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter

Directions:

1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.

2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.

4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.

5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.

Ambrosia Pizza

Serves: Varies

~Pizza crust
2 3/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Himalayan salt
1 1/4 c. Butter
2 c. Organic granulated sugar
2 eggs
2 tsp. Vanilla extract

Directions:
1. Preheat oven to 350. In a medium sized bowl, blend together the flour, baking soda, plus salt; set aside.

2. In a large bowl, cream together the butter and 2 c. Sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Slowly stir in the dry ingredients until just blended. Roll the dough into walnut sized balls, and roll the dough in 1/4 c. Sugar. Place cookie dough onto a ungreased pizza pan and flatten to fit the pan.

3. Bake for 8 to 10 minutes in the preheated oven, til lightly browned on the edges.

* Note: any cookie dough leftover place into a freezer zip lock bag

Ambrosia
Cream cheese (to spread on the pizza crust)
9 (20oz.) Cans crushed pineapples, drain
12 (15oz.) Cans Mandarin oranges, drain
3 (16 oz.) Containers sour cream
3 (10.5 oz.) Pkg. Miniature marshmallows
2 1/4 c. Shredded coconut
Directions:
1. Blend all ingredients together into a bowl.
Cover bowl with plastic wrap and refrigerate to allow the flavors to mingle for 2 hours.
2. Spread cream cheese over cookie base, and spread ambrosia over the cream cheese.

Caribbean coconut banana pancakes

Serves: 8

1 1/4 c. All purpose flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Himalayan salt
1/4 c. Shredded sweetened coconut
1 egg, beaten
1/2 c. Buttermilk
3/4 c. Coconut milk (Don't use coconut water)
1 Tbsp. Butter
2 3/4 ripe bananas, mashed

Directions:

1. Lightly blend all the dry ingredients together.

2. Adding all the wet ingredients to the beaten egg, and combine well.

3. Combine the wet and dry mixture together, and stir until incorporated. (Don't over mix, there should be still some lumps in the batter)

4. In a well heated griddle pan, and butter.

5. On medium- high heat drop rounds of pancake batter to the pan, and allow to cook until bubbles starts to pop within the center of pancakes. About 2 minutes on each side until golden brown.

Eggplant- chicken Alfredo nachos

(Inspired by: eggplant/ chicken Parmesan)

Serves: 4

4 boneless, skinless chicken breast
1 Eggplant, peeled and sliced crosswise 1/4 inch thick
1 c. Shredded mozzarella cheese
1/3 c. Shredded Parmesan cheese
1/3 c. Panko bread crumbs
1/2 onion, diced
2 clover garlic, finely chopped
2 Tbsp. Vegetable oil
2 c. Alfredo sauce
2 eggs, beaten
1/3 c. Fresh chopped tomatoes
5/8 (12oz.) Tortilla chips
1 c. Lettuces

Directions:

1. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. In a medium sized skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.

2. Once chicken is fried, Pour beaten eggs into a shallow bowl; combine panko bread crumbs in a shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat, place breaded eggplant into skillet and fry until eggplant is soft, about 15 minutes.

3. After chicken and eggplant is fried up, cut into cubes and assemble the nachos.

Italian wedding soup 2

(Inspired by: Italian wedding soup)

Serves: 5

1/2 lb. Lean ground turkey
1 egg, beaten
2 Tbsp. Dried breadcrumbs
1 Tbsp. Grated Parmesan cheese
1/2 tsp. Fresh basil, chopped
1 Tbsp. + 1 1/2 tsp. Minced onion
5 c. Chicken broth
1 c. Fresh spinach, chopped
1 c. Kidney beans
1/2 c. Shell shell pasta
1/4 c. + 2 Tbsp. Diced carrots
Shredded cheddar cheese

Directions:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

2. In a small dutch oven soup pot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs,Kidney bean. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with cheddar cheese sprinkled over top.

Quinoa Burger

(Adapted from: glutenfreeonashoestring.com)

Serves: 10

1 medium shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 15-ounce can red beans, drained and rinsed
1 1/2 teaspoons Himalayan salt
Juice of 1 medium Orange (about 3 tablespoons)
3 eggs, beaten
1 cup fresh bread crumbs
3/4 cup old-fashioned rolled oat
2 cups cooked quinoa, cook according to package directions
3 to 4 carrots, peeled and shredded
3 to 4 tablespoons vegetable oil, for frying

Directions:

1. Preheat oven to 300°F. On a prepared grease baking sheet, set aside.

2. In a food processor place the chopped shallot and garlic and pulse until finely minced. Add the red beans, the salt and the orange juice, and pulse until mostly smooth. Add the eggs and pulse to combine. The mixture will be a thin batter, Add the bread crumbs and rolled oats, and pulse until the mixture begins to come together. Move the mixture into a large bowl, add the quinoa and shredded carrots, and mix to combine well. Cover the bowl and place in the refrigerator until the mixture thickens and becomes firmer for about 15 minutes or more.

3. After removing the bowl from the refrigerator, uncover it, and, divide and form mixture into patties. Wet hands until moist with cool water as often as necessary to prevent the mixture from sticking to hands. Place patties on a paper towel and blot it dry.

4. Heat oil in a large, heavy Dutch oven saute pan over medium heat until the vegetable oil is good an hot. Placing as many patties that can fit into the pan without touching one another and fry until golden brown on the underside for about 3 minutes. Flip the patties and fry until golden brown on the other side yet another 2 to 3 minutes. Remove the patties to the prepared baking sheet. Repeat with the remaining patties, and using more oil as needed.

5. Transfer patties onto the prepared baking sheet and bake for about 10 minutes, or until mostly firm to the touch. Serve...

Hot out of the oven.... Osteoporosis

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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.
Osteoporosis is a complex disorder characterized by progressive loss of bone. While we all lose bone mass as we grow older, but people with osteoporosis loses it at a much more rapid rate. As I know you all should know this by now, the bones become fragile and prone to fracture. Osteoporosis affects men and women of all races. especially older women who are past menopause are at highest risk. Medications, healthy diet and weight-bearing exercise can help prevent bone loss or strengthen already weak bones. Lack of calcium seems to be the main factor in this bone disease, as most doctors will say along with a good dose of vitamin D. While multiple studies have shown through osteoporosis patients that receiving calcium from animals milk, is least affected then receiving your adequate amount through your daily diet. While you can still receive a much healthier dose of your calcium from your fruits and veggies. Reason being why calcium from animals is not much healthier for you than from your produce, is because of all the hormones placed within the Cow's milk. As there are multiple other factors that can cause bone elasticity other than eating a well balance meal, place these as other problems as well.
As you check into your health patterns, you may stumble across these factors that you didn't even know. Which are risk factors for osteoporosis that can be modified include: less estrogen after the menopause, Anorexia nervosa and bulimia nervosa (eating disorders), Tobacco smoking, Excessive alcohol intake, Reduced calcium and vitamin D (low dietary intake or...