Carrot Cauliflower burger

Serves: 5

3/4 c. + 1 Tbsp. + 1 tsp. Shredded carrots
3/4 c. + 1 Tbsp. + 1 tsp. Shredded Cauliflower
7/8 eggs* (egg substitute)
3 Tbsp. + 1 tsp. Mayonnaise * (vegannaise)
3/8 medium sweet onion, minced
2 1/2 tsp. Vegetable oil
3/8 clove garlic, chopped
2 1/2 c. Bread crumbs
1 2/3 c. Craisins
Himalayan salt and Cayenne pepper (to taste)

Directions:

1. Preheat oven to 375.

2. Place carrots, cauliflower into a pot, and allow to cook until tender.

3. In a medium sized bowl, stir together the eggs, mayonnaise, onion, vegetable oil, garlic, salt and pepper, carrots, cauliflower, craisins.
Mix in bread crumbs until evenly blended. Form into patties, and place the parties onto a fry pan.

4. Fry until golden brown on both sides.

Lentil salad with Pomegranate poppy seed dressing

Serves: 6


1/2 c. Uncooked dried red lentils
2 c. Vegetable broth
1 c. Chopped red bell pepper (about 1 medium)
1 c. Chopped green bell pepper (about 1medium)
1/2 c. Chopped fresh tomatoes (about 1 small)
1/3 c. Finely chopped seeded peeled cucumber (about 1 medium)
3 Tbsp. Chopped fresh mint leaves
1/2 c. Chopped celery (about 1 medium stalk)
1/4 tsp. Cayenne pepper


Directions:

1. Cover and cook the lentils as well with the broth in a 2 quart saucepan over medium-low heat until tender; then drain the liquid.



Pomegranate poppy seed dressing

Serves: 1 cup

1/4 c. Pomegranate vinegar
2 Tbsp. Poppy seed
1 tsp. Chopped fresh scallions

Directions:

1. Whisk all ingredients into a medium sized glass bowl.

2. Mix and blend well into the salad, and allow the salad incorporated in with the dressing for about 2 to 3 hours in the refrigerator.

coconut cherry cookies

Adapted from: http://www.raleys.com/www/
recipe;jsessionid=3DDDCEC561150ECB1FE5190F19DFCD9E?recipeid=1005864&themeid= )

* Substitute

Serves: 3 dozen

1 Box yellow or white cake mix * (gluten free)
2 c. shredded coconut, plus additional for rolling
2 c. Dried cherries
1/4 cup cream of coconut (found in the Liquor Dept.) Or (Substitute equal parts of coconut syrup
Or sweetened condensed milk with coconut extract to taste)
1/4 cup butter, softened
2 eggs

Directions:

1. Preheat oven to 350°F.

2. Stir and blend together cake mix, coconut, cream of coconut, softened butter, cherries and eggs in a medium bowl. Roll into balls and roll in additional coconut. Spray non stick cooking spray on baking sheet and bake for 10 to 12 minutes. 

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.