Fluffy Maple & Brown sugar French Toast

*Substitute

Serves: 4

1 Tbsp. + 1 tsp. All purpose flour * (you can use gluten free flour)
1/3 c. Milk * (Almond,Rice,Soy)
1 Egg * (egg substitute)
1/4 tsp. Pure maple extract
1 tsp. Packed brown sugar
3/8 pinch Himalayan salt
1/8 tsp. Ground cinnamon
4 Thick slices bread

Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, maple extract and sugar until smooth.

2. Heat a lightly oiled griddle pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot with syrup and a dollop of whipped cream.

Garlic - ginger glazed beef

* you can opt out if you're gluten intolerance


Serves: 5

15 oz. Cubed beef stew meat
Himalayan salt & cayenne pepper (to taste)
1 Tbsp. + 1 1/2 tsp. Hot sauce
1 Tbsp. Vegetable oil
1/2 c. All purpose flour* ( all purpose gluten free)
Glaze


1 1/2 crushed garlic cloves
1 Tbsp. Minced fresh ginger
1 1/2 tsp. Chile pepper sauce
1/4 c. Rice vinegar
1/4 c.. packed brown sugar
1 1/2 tsp. Soy sauce * (gluten free Tamari sauce)

Directions:

1. Preheat oven to 400. Spray baking sheets with non stick cooking spray; to grease the pan.

2. Place beef cubes in a medium sized mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
Place the flour and beef stew cubes in a medium, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the cubes entirely with the flour; no wet spots should remain. Arrange the beef cubes onto the prepared baking sheets, making sure none of the pieces are touching one another.

3. Bake in the preheated oven for 30 minutes, turning the beef stew cubes and return to the oven to cook until beef brown about 30 minutes.

4. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.

5. Put beef stew cubes in a medium sized mixing bowl. Pour about half the sauce over the beef stew cubes. Toss beef stew cubes in a separate plastic zip lock bag to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak in before serving. Granish with chopped scallions, and serve over rice.

Hot out of the oven...... Vitamins and Minerals

* Please continue to read this blog article.

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.

We all know that vitamins and minerals play a very crucial part in our health. As vitamins and minerals typically come from our food we consume, and different foods provide different nutrients- as to one reason why our diet should be balanced and varied. Vitamins help to control most body processes. While they are important for our vision and maintaining healthy tissues such as our skin and hair. Vitamins help our nerve activities and even our ability to release energy from the food in which we eat. Minerals differ from vitamins because they are inorganic, which means they don't contain the element carbon. Minerals are truly important as we all know for, strong bones and teeth for normal growth, for oxygen transfer in blood which helps to maintain body water balance.

Banana Cream filled cookies

Serves: 12 dozens

1 1/2 c. All purpose flour
1 1/4 tsp. Baking powder
1/4 tsp. Himalayan salt
3 Tbsp. + 1 3/4 tsp. Vegetable shortening
2/3 c. Granulated cane sugar
1 1/4 eggs
1/4 tsp. Vanilla extract
1/8 tsp. Lemon extract
2 ripe bananas, mashed
1/3 c. Chopped peanuts

Directions:

1.Preheat oven to 350.

2. Lightly grease cookie sheets, in a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.

3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 for 12 to 15 minutes or until lightly colored. Place onto wire racks to cool.

Vanilla cream filling

1/3 c. + 1 Tbsp. Powdered sugar
3 Tbsp. + 1/2 tsp. Cream cheese, soften
1/4 tsp. Vanilla extract

Directions:

1. With electric mixer mix 1/3 + 1 Tbsp. Powdered sugar and 3 Tbsp. + 1/2 tsp. Cream cheese, and Vanilla extract in a large bowl until smooth into the bowl; beat well.

2. Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies.

Pink Lady

(Inspired by: Mint Juleps)

Serves: 4

1 c. Water
1 c. Granulated cane sugar
1/4 c. Roughly chopped fresh mint leaves
2 c. Pink lemonade
1 c. Peach nectar
4 sprigs fresh mint leaves ( for garnish)

Directions:

1. Combine water, sugar and chopped mint leaves in a small sized saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves.

2. Add crushed ice to pitcher, stir in lemonade and peach nectar plus 1/4 c. Mint simple syrup.
Stir until completely incorporated in, and serve with a garnish mint leave.

Diablo Burger

Serves:4

1 1/4 tsp. Olive oil
3/4 c. + 1 tsp. Finely chopped onions
3/8 sliced seven grain bread, chopped into crumbs
1 1/4 tsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1 1/4 clove garlic, finely chopped
1/2 tsp. Poultry seasoning
1/4 tsp. Cayenne pepper
3/8 pinch Himalayan salt
1 1/4 lb. Ground lean turkey
1/2 tsp. Crushed red pepper flakes
1 chipotle pepper in adobe sauce, finely chopped

Directions:

1. Heat olive oil in a small dutch oven skillet over medium heat. Cook and stir onions in the hot oil until lightly colored browned, about 15 minutes; transfer to a small bowl.

2. Mix bread crumbs, Worcestershire sauce, Dijon mustard, garlic, poultry seasoning, cayenne pepper, and chipotle pepper, red peppers with the onion. Break the turkey into small pieces into the bowl; mix with the bread crumb mixture until evenly combined. Shape the turkey mixture into patties; cover and allow to marinate in the refrigerate at least 20 to 25 minutes.

3. Coat a Dutch oven skillet with cooking spray; heat over medium heat.
Cook the patties until no longer pink in the center and the juices run clear, 4 to 5 minutes per side.

Chilli Nacho Fries

Serves: 5

1 1/2 lb. Russet potatoes, peeled
1/2 + 2 Tbsp. All purpose flour
1/2 tsp. Season salt
1/2 tsp. Chili powder
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1/4 c. + 1 Tbsp. Water
1 c. Ice cubes
1/2 c. + 2 Tbsp. Vegetable oil

Directions:

1.Slice potatoes into French fries, and place into ice cold water so they won't turn brown.

2. Heat oil in a large Dutch oven pot over medium-high heat. While the oil is heating, sift the flour, season salt, Chili powder, garlic powder and paprika into a large bowl. Gradually stir in enough water so that the mixture can strain from the slotted spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the Dutch oven pot one at a time, so they don't clump together. Fry until golden brown and crispy. Remove and drain on a plate lined with paper towels.

Chilli~

Serves: 5

13 oz. Ground turkey
1 1/4 (15 oz.) Can chili beans, drained
7/8 (18 oz.) Can diced tomatoes
3/8 (6oz.) Can tomato paste
3/8 large onion, chopped
1 1/4 stalk celery, chopped
3/8 green bell pepper, seeded and chopped
3/8 red bell pepper, seeded and chopped
7/8 green chili pepper, seeded and chopped
1 1/4 tsp. Bacon bits
3 Tbsp + 1 tsp. Root beer
1 Tbsp. + 2 tsp. Chili powder
1 1/4 tsp. Worcestershire sauce
1 1/4 tsp. Fresh garlic, minced
1 1/4 tsp. Fresh oregano, chopped
3/4 tsp. Ground cumin
3/4 tsp. Tabasco sauce
1/2 tsp. Fresh basil, chopped
1/2 tsp. Cayenne pepper
1/2 tsp. Paprika
1/2 tsp. Granulated cane sugar
3/8 (8oz.) Shredded Cheddar cheese

Directions:

1. Heat a large soup pot over medium-high heat. Crumble the ground turkey into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile pepper, bacon bits,and root beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After chilli has simmered for at least 2 hours serve, over fries and shredded Cheddar cheese.

ENJOY!!