S'more thumb print cookies

Serves: 36 dozen

1 1/2 c. all- purpose flour
1/2 c. wheat flour* substitute for gluten free
1/2 tsp. baking powder
1/4 tsp. course Himalayan salt
3/4 c. coconut sugar
1/4 c. Margarine * substitute butter
1/3 c. low fat milk * substitute for (Rice,Soy,Almond)
1 tsp. Vanilla extract
1/4 tsp. Almond extract
1 tsp. Marshmallow creme
36 Chocolate chips morsels

Directions:

1. Whisking together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until becomes light and fluffy. Adding in gradually beat in milk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrapping dough in plastic wrap, and refrigerate 30 minutes, or until overnight.

3. Preheat oven to 325 for about 8 minutes. spray (2) cookie sheets with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow creme to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow creme into the center of each cookie. Push a chocolate morsels into the center of the marshmallow creme, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.

Power protein breakfast

Serves:2

1 c. Old fashion oats * substitute for gluten free
1 3/4 c. Water
Pinch of course Himalayan salt
Dash of nutmeg
Dash of cinnamon
2 1/2 Tbsp. Crunchy peanut butter * for each bowl

Directions:

1. For chewier oat: Boil water and salt; stir in oats. Cook about 5 minutes over medium heat,adding peanut butter, cinnamon, nutmeg,stirring occasionally.

2. For creamier: Combine water, oats and salt. Bring to boil. Cook about 5 minutes over medium heat, adding peanut butter,cinnamon,nutmeg, stirring occasionally.

3. Instant fix: boil water and salt; adding oats,cinnamon,nutmeg,peanut butter to you're bowl. Add water then sir, and enjoy!

Hawaiian potato salad

Serves: 5

3 med. Potatoes, peeled
2 med. Carrots, peeled
1 c. Pineapple, crushed
1 c. Raisins
1 c. Dried cherries
3/4 c. Low fat mayonnaise
1/2 tsp. Garlic powder
1 tsp. Coconut sugar
Himalayan salt & Cayenne pepper (to taste)
4 cups water

Directions:

1. In a medium sized pot pour water, allow to come to a boil.

2. Adding the potatoes and then boil until the vegetables becomes soft for about 10 to 12 minutes.

3. Removing potatoes from heat, and placing into ice cold water.
Dice the potatoes and place in a large bowl. Adding crushed pineapple, raisins, dried cherries, and toss well, setting off to the side.

4. In the meantime, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste testing time: Taste the mixture to see if it's well incorporated with salt and pepper.

5. Add the mayonnaise mixture to the potatoes. Gently tossing until the mixture coats the potatoes, carrots, and pineapple, raisins, cherries.

6. Allow to chill in the refrigerator for at least an hour.

Cinnamon tortilla chips

* note: Better than ever because their baked, and not fried.

Serves: Makes 96 pieces.

12 tortillas wraps
1 Tbsp. Coconut sugar
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Course Himalayan salt
Strawberry syrup ( The finisher, drizzle)
Non stick Vegetable oil spray

Directions:

1. Preheat oven to 375.

2. Combine Sugar, Cinnamon, Nutmeg, and Salt into spice jar (make sure the mixture is blended well).

 3. Spraying both baking sheet as well as tortilla wraps, shake mixture over  each tortilla wrap (equaling about 1Tbsp for each).

4. Bake for 10 - 15 minutes, or until golden brown  and the sugar is melt it.

Hot out of the oven... Margarine

* Note: Please continue to read this blog article.

Living Better Cafe is bring you Fresh out of the oven news that you're going to love.
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.

As part of my time growing up I was told that Margarine was just melted Plastic, while I even had to research paper on it. As I truly don't believe that whole melt plastic theory, what I do believe is this margarine is made from vegetable oils, so it contains unsaturated "good" fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat. Which you have/will read upon on the box it's self. Now I am not a gullible reader but when I am told a thing a two about food, which I will consume. I will look it up and find the truth myself, so let's get back to this whole Margarine story. As butter, on the other hand, is made from animal fat, so it contains more saturated fat. While not all margarine's are created equal — some margarine's contain trans fat. So the more solid the margarine, the more trans fat it contains. So stick margarine's usually have more trans fat than tub margarine's does. Now talking trans fats and saturated fat, as what do they help increase. They help with blood cholesterol levels and the risk of heart disease. In addition, trans fat lowers high-density lipoprotein (HDL), or "good," cholesterol levels. So when you're out shopping, tell yourself "No" to the stick and reach for soft or liquid margarine instead. It's you're health so continue to take care of it, and thank goodness I debunked the Myth on Margarine.

Roasted Honey Chili Chickpeas

Serves: 4

15 oz. Bag chickpeas,(cooked)
1/2 Tbsp. Olive oil
1 Tbsp. Honey
1/2 tsp. Chili powder
1/8 tsp. Course Himalayan salt

Directions:

1. cook chickpeas according to the directions on bag, once cooked remove them with a slotted spoon onto a paper towel. to absorb excess water.

2. preheat oven to 375, lining baking sheet with parchment paper or using a silicone mat.

3. Dabbing any excess water from the chickpeas, before spreading them in single layers.Bake them for about 45 minutes or until crispy. Taste test time: If they are still soft,bake a little bit longer.

4.While the chickpeas are still hot, toss them in a bowl with the oil, honey, chili powder, and salt. placing them back in the oven for another 10 minutes until they become caramelize.

The better cow cacao muffins

Adapted from: http://allrecipes.com/recipe/poppy-seed-muffins/

Serves: 12 dozen

3 Eggs* (egg substitute)
2 1/2 c. Granulated sugar (I highly recommend coconut sugar)
1 1/8 c. Vegetable oil
1 1/2 c. Low fat milk * (Almond, Soy, Rice)
1 1/2 tsp. Himalayan salt
1 1/2 tsp. Baking powder
1 1/2 Tbsp. Chia seeds
1 1/2 tsp. Vanilla extract
1 1/2 tsp. Almond extract
3 c. All- purpose flour
3/4 c. Cacao Nibs

Directions:

1. Beat together the eggs, Granulated sugar and vegetable oil. Add in milk, salt, baking powder, Chia seeds , vanilla extract, almond extract, cacao Nibs and flour. Mix well.

2. line the muffin pan with paper lined muffin cups (filling only 3/4 full ) at 350 for 15-20 minutes. to test for doneness insert toothpick in the center it should come out clean.

~Health Benefits: Cacao Nibs

Adapted from: http://www.lifehack.org/articles/lifestyle/7-health-benefits-cocoa-nibs.html

Cacao are least processed and most natural form of chocolate. The lack of processing and sugars do give them a bit of an acquired taste as they have a distinctive bitter somewhat nutty flavor. They do however have lots of uses as you can add them into smoothies, as a topping on desserts, use in baking or even just snack. Cacao also has a very wonderful health benefits that you really didn't know about, as you begin to read them I hope your ready to give them a try.

1. Antioxidant
Cacao help fight off free radical damage in the body which can cause DNA damage, premature aging and even cancers.

2. Flavonoids
Which from plants and can be responsible for giving pigmentation and colors to being involved in UV filtration. They are so much similar to antioxidants in that they have a free radical scavenging capacity and have anti-cancer properties while other flavonoids show potential for anti HIV function. We get flavonoids from fruits, vegetables, teas, wine and a significant amount from cacao.

3. Cardiovascular
As cacao lower the rates of cardiovascular-related mortality. there's that word again "flavonoids" were actually referred to as ‘Vitamin P’ because of the effect they had on the permeability of vascular capillaries. studies has been linked here has shown that as little as 5 grams of cacao powder is sufficient to elicit significant vasodilation of the brachial artery.

4. Fiber
A huge serving of Cacao has (9 grams of fiber), which can help control your blood pressures as well as your blood glucose levels. As the fiber in Cacao as helps with lower blood cholesterol as well with keeping your bowels regular.

5. Magnesium
which plays a very key essential in your body,As it is involved in hundreds of functions in your body such as the following:

* Protein synthesis
* Muscle as well as nerve function
* Blood glucose as well as blood pressure regulation

6. Potassium
This is for sure a crucial part in life, it is the key in heart, kidneys and other organs to function health. Potassium is found in a lot of foods including cacao nibs but the average person is not eating a healthy diet and low potassium is associated with the following:

* Risk of high blood pressure
* Heart disease
* Stroke
* Arthritis
* Cancer
* Digestive orders
* Infertility

7. Improve mood
Cacao help stimulate the brain into releasing neurotransmitters that can trigger feel good hormones. One of those unique neurotransmitters released by cacao is phenylethylamine. Which helps releases endorphins giving us alertness, contentment and a better sense of well-being.

~Note: I have definitely have tried Cacao Nibs (which I call them cacao chips), and they taste Grrrrreat as Tony the tiger would say. So go out and try them I in my opinion will eat those over Chocolate any day.