Money saving tip Tuesday: Recycle glass soda bottles

*Picture from: Esty.com

*Note: If you are just now turning in onto Living Better Cafe, I want to let you know
that every equinox has a theme. For everyone to enjoy, as of two weeks ago a "Fall-taclar saving's" began, and for the first week of Tuesday "Viewer choice was in set. Then I change it knowing you would love to get money saving tips instead. So here is money saving tip Tuesday.

Please don't toss away your glass soda bottle's, and I will tell you why. You can use them to store away some of your multiple food items like: grainy food supplies. "No" I am not talking about storing Rice. I am talking about storing "Sugar" away inside of these glass bottles.

Now what about the cap to the soda pop bottle, if your a soda cap collector then you can collect them if not, whoops out it goes and then you can welcome a cork top. While at the same time you're saving your sugar from those pesky little critters called "Ants" and other little critter's that welcome themselves into your kitchen space.

Hot out of the oven... Pumpkin

Adapted from: Wikipedia

* Picture from: medical news today

*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. 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. Your saving money while eating the way you want in a healthier way.

I am so glad you have continue to stick around for yet another edition of "Hot Out Of The Oven" News. As you can see we are Officially in the season of Autumn, which mean's a lot is going on within this season. And This Topic is Perfect for this time of year, So I hope you all continue to look forward to receiving what Living Better Cafe has to offer.
I know you have seen Pumpkins laying around this time of year, but did you know that they have great health benefits to? Well before I even get to the beneficial part of this topic, why not tell you exactly where they originated from.
Pumpkins, are like other squash, are thought to have originated in North America. As the oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were Pumpkin was found in Mexico. As squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably.
While word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large. Then the French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today "Pumpkin". Now that you know where Pumpkin has originated from let's get into the beneficial part's for this "Amazing" Fruit.
Pumpkin is a widely grown fruit that is loaded with incredibly rich in vital antioxidants, and vitamins. Though this fruit has less calories, nonetheless, it carries vitamin A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes in abundance.
Pumpkin has just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. This fruit is one of the food items recommended by dieticians when wanting to control your cholesterol. Pumpkin is also has vitamin A Which is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucusa. It is also an essential vitamin for good visual sight. Food researcher have studied that natural foods rich in vitamin A may help human body protect against lung and oral cavity cancers.
Pumpkins is also an excellent source of many natural poly-phenolic flavonoid compounds such as a, Beta carotenes, cryptoxanthin, lutein and zea-xanthin. Beta carotenes convert into vitamin A inside your body. This fruit also carries a vitamin called Zea-xanthin, which is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it may offer protection from "age-related macular disease" (ARMD) in the elderly.
Now you wonder why we go crazy!!! for pumpkin this time of year. Pumpkin is loaded with ton's of goodie goodness for our bodies,While at the same time it taste good to.

Cinnamon Blueberry French toast

Adapted from: http://www.cookingchanneltv.com/…/cinnamon-french-toast-bak…

Let's live spectacularly with this breakfast Rendition of Original French toast.

Serves: 12

1/4 c. Margarine, melted
2 (12.4-ounce) tubes of refrigerated cinnamon rolls with icing
6 eggs* egg substitute
1/2 c. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla extract
1 c. blueberry pie filling
1 c. chopped pean* (Not recommended for people with tree allergies)
1 1/2 c. sugar-free maple syrup

Directions:

1. Heat the oven to 375. Pour melted margarine into a prepared ungreased 13 x 9-inch baking dish. You want to separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the margarine in the dish.

2. In a medium glass bowl, beat eggs, heavy cream, cinnamon, and vanilla until well blended well. Gently pour the mixture over the roll pieces. spoon blueberry filling, Sprinkle with pecans, and drizzle with maple syrup.

3. Allow baking for 20 to 28 minutes or until golden brown. Cool for 15 minutes.

~Living Better Benefits

adapted from: http://www.medicalnewstoday.com/articles/287710.php

Blueberries contain flavonoids known as anthocyanins, which are responsible for giving foods like blueberries, cranberries, red cabbage, and eggplants their iconic color. As this fruit also helps decreases different health risk such as Obesity, Diabetes, as well as heart disease. While promoting a healthy complexion and hair, increased energy, and overall helping with weight loss. When it comes to maintaining bone health, Blueberries are filled with iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K to build and maintain bone structure and strength. Blueberries help lower your blood pressure by maintaining a low sodium intake is essential to lowering blood pressure. As Blueberries are naturally free of sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally. While multiple studies have shown that Blueberries help maintain Type 1 Diabetes who consume high fiber in their diet, have lower blood glucose levels and type 2 diabetics may have improved blood sugar, lipids, and insulin levels. One cup of blueberries contributes 3.6 grams of fiber. When it comes to heart health, The Blueberries' fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrient content, coupled with their lack of cholesterol, all support heart health. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decreases the risk of heart disease. When Preventing Cancer in your body, the Vitamin C, vitamin A, and various phytonutrients in blueberries function as powerful antioxidants that help protect cells against free radical damage. They inhibit tumor growth, decrease inflammation in the body and help ward off or slow several types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate, and colon. Blueberries are good for mental health as well, as studies have shown they can reduce the risk of cognitive decline as well as Parkinson's disease. Which is a neurodegenerative disorder resulting from cell death in parts of the brain. Blueberries can also improve short-term memory loss and motor coordination. Blueberries help to prevent constipation and promote regularity for a healthy digestive tract. Blueberries are also a wrinkle fighter also. Collagen, the skin's support system, relies on vitamin C as an essential nutrient that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution, and smoke. Vitamin C also promotes collagen's ability to smooth wrinkles and improve overall skin texture. Just one cup of blueberries provides 24% of your daily need for vitamin C.

With every fruit there is a good benefit, that will heal your body internally. All it needs is for you to step up and take control!~ Quote by: Living Better Cafe

Chick 'n Macaroni salad

Adapted from:Original chicken salad recipe

Looking for a chicken-less chicken salad, to serve for a vegan/ vegetarian dish. Let's make Tofurky Proud!

serves: 10

Tofurky Chick'n strips,chopped
2 c. Macaroni noodles
1 (15 oz.) bag fresh spinach
2 c. Shredded lettuce
3 c. Vegannaise
3 c. Mustard
1/2 Tbsp. fresh chopped Basil
1 pinch crushed red pepper flakes
1 pinch garlic powder
1 pinch Himalayan salt
1/2 Tbsp.Toasted sesame seeds

Directions:

1. In a medium pot with boiling salted water cook macaroni until cooked (the way you like it). Drain and rinse under cold water.

2. In a large glass bowl mix together the Tofurky chick'n, drained Spinach, shredded lettuce, and vegannaise, Mustards. Adding in basil, crushed red pepper flakes, salt, and garlic powder to taste.

3. Add in macaroni noodles to the mixture, and toss to mix well.

4. Refrigerate until perfectly chilled.

* Note: picture will be coming soon!

Stuffed Corn dogs

Adapted From:
http://www.thecandidappetite.com/…/bacon-cheddar-jalapeno-…/

You can make a touch down with these's delicious dog's, and having the whole crowd coming back for "More"!

Serves:8

3/4 c. all-purpose flour* Gluten Free All purpose Flour
3/4 c. yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. Turbinado sugar
3/4 tsp. course Himalayan salt
3/4 c. plus 2 Tbsp. low fat milk* Soy, Almond, Rice
2 large eggs* egg substitute
8 Tofurky Sausage
8 bacon strips, cooked and chopped
1 c. cheddar cheese, shredded
1 c. monterey jack cheese, shredded
3 sweet & hot cherry peppers, chopped
1/2 c. flour, for dredging
vegetable oil for frying

Directions:

1. In a large pot Heat vegetable oil (about 4 inches), over medium-high heat.

2. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Fold in the cooked crumbled bacon, shredded cheese, and chopped jalapeños. Pour into a tall drinking glass.

3. Skewer the hot dogs with a thin skewer stick. Dredging the hot dogs with Skewer attached in flour and dust to shake excess. Dip the floured hot dogs into a glass filled with the corn batter. Lift and dunk again to fully coat the dog.

4.Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to catch grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in the oven to rewarm and get them crispy before eating.

~Living Better Receipt

*Note: Depending on what store you shop at the price may vary, the price you see located is prices from Living Better Cafe favorite store "Trader Joe". And depending on the state you live in they may or may not tax.

Flour 5 lb. ..........$ 2.99
Yellow cornmeal........... $ 2.69
baking powder..............$ 4.99
T. Sugar 24 oz. ..........$ 2.99
H. Salt........... $ 1.99
milk......... $ 5.99
eggs............ $ 2.45
bacon..........$ 2.99
Cheddar cheese.......... $ 3.49
Monterey Jack............. $3.49
Jalapeno................ $ 2.69
Extra virgin Olive oil............... $ 3.99
Tofurky Sausage........... $ 2.99

Total= $ 43.77 w/o tax's

Apple Crisp Pancake with Maple streusel

Why go to I hop when you can bring I hop to your own breakfast table.


Adapted from: http://www.bettycrocker.com/…/b067f08b-a9d7-4a75-9187-c1817…

Serves: 13

~Maple streusel

1/4 c. plus 2 Tbsp. pkg. brown sugar
1/4 c. all-purpose flour
1/4 c. quick-cooking oats
2 Tbsp. plus 2 tsp. cold Margarine
1/4 c.Pure maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

1. in a medium sized glass bowl, mix together brown sugar, flour, oats, cinnamon and nutmeg. using a fork cut the margarine into the mixture. leave mixture off to the side.

~Pancakes
2 c. Pancake mix* gluten free pancake mix
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. granny smith apples,1/4 inch
1 c. low fat milk* (Soy, Rice, Almond Milk)
2 eggs* Egg substitute

Directions:

1. In a large bowl, stir in all pancake ingredients until well blended. Heat dutch oven griddle to 350°F. over medium-high heat. (To test griddle pan, to see if it's hot enough sprinkle with a few drops of water. If bubbles are happy jumping around, the heat is just right.) spray with cooking spray before heating to help prevent streusel from sticking to griddle pan.

2. using a ice cream scooper pour about 1/4 cupful batter onto hot griddle pan. Sprinkle each pancake evenly with 2 Tbsp. of Streusel mixture. Allow to Cook for 2 to 3 minutes or until bubbly form on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 min :30 sec. Scrape off griddle between batches of pancakes if necessarily needed . Serve with Whipped cream and (*crushed pecans: not recommended for people with tree nut allergies)

Pumpkin Butter

Adapted from: http://allrecipes.com/recipe/13632/pumpkin-butter/

If peanut butter isn't your taste, and you want something that Screams...."Fall" is here. Then come try this.

Serves: 10

1/4 (29 oz.) can pumpkin puree
3 Tbsp. Apple juice
1/2 tsp. ground ginger
1/4 c. plus 2 Tbsp. Agave nectar
1/8 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

1. Blend together pumpkin,apple juice, ginger,cloves, cinnamon, nutmeg and nectar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stirring frequently.

2. Transfer to a clean containers and chill in the refrigerator until ready to serving.