Quinoa chili Brittle

Adapted from: http://minimalistbaker.com/quinoa-brittle/

Serves: 10

1/2 c. uncooked quinoa
3/4 c. pecans, chopped
3/4 c. peanuts, chopped
3/4 c. bakers raisins
1/4 c. rolled oats
2 Tbsp. chia seeds
2 Tbsp. Raw coconut sugar
2 Tbsp. chili powder
pinch Himalayan salt
2 Tbsp. coconut oil
1/2 c. maple syrup

Direction:

1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper or silicone baking mat, ensuring it covers the entire surface and all the edges (to prevent spill over).

2. Add quinoa, pecans, peanuts, oats, chia seeds, coconut sugar, and salt to a mixing bowl - blend until completely incorporated.

3. To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for about 2-3 minutes, stirring occasionally until the two are totally incorporated and there is no visible separation.

4. Pour over the dry ingredients and stir to thoroughly incorporate and coat. Arrange on parchment-lined baking sheet, or silicone baking mat, and spread into an even layer with a metal spoon. Trying to get it as even as possible, or the edges will burn and the center will no’t crisp up

5. Bake for about 15 minutes, then turn the pan around to ensure even browning. Bake for another addition 5-10 minutes more and watch carefully as to not burn. To tell if brittle the done, is when its uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown. but, they’re just getting crisp and caramelized.

6. Let brittle cool completely before breaking into bite-size pieces with a sharp knife or your fingers.

Sloppy Joe potato bake

Adapted from:  http://www.myrecipes.com/recipe/cheesy-chili-hash-brown-bake

Serves: 8

1 1/2 lbs. extra lean ground turkey
1 (15.5 oz.) can sloppy joe sauce
1 (15 oz.) can Chili with beans
1/2 (30 oz.) shredded potatoes (about 4 c.)
2 c. (8 oz.) shredded Cheddar cheese
2 c. (8 oz.) shredded Monterrey Jack cheese
2/3 c.red bell pepper, diced
1 1/3 Tbsp. minced garlic
1/3 c. jalapeno peppers, diced




1. Preheat oven to 425. brown turkey in a large dutch oven skillet over medium-high heat, stirring often, for about 7 to 10 minutes or until meat crumbles and is no longer pink. Stir in sloppy joe sauce and chili with beans.

2. Spoon chili mixture into a lightly greased oven proofed 10-oz. bowls. Topping mixture with shredded potatoes.

3. Bake, covered, at 425 for 30 minutes; uncover and bake for another additional 10 minutes more,or until browned and crispy. Sprinkle with cheese, and bake for about 5 more minutes or until cheese is melted.

Money Saving Tip Tuesday

*Note: this Money saving tip is based from Yesterday's Hot out of the oven News. High fructose corn syrup

Welcome to another edition of Money Saving tips.
In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around for, this second edition of money saving tips for this February edition. I will be bring you different money saving tip's daily on saving cash in your wallet, every Tuesday. This week on money saving tip's Living Better Cafe wants to, help you save more cash in your wallet than ever before. This week I will be giving you tip's on natural alternatives to high fructose corn syrup.

I hope that after reading about High fructose corn syrup that you have really allowed the information to really marinate deeply into your brains because there are other alternatives you can use on a daily bases. I Katrina Smith you're creator of Living Better Cafe is just looking out for you, and you're health. Now if you have read Yesterday's Hot out of the oven news then you are set to see what alternatives you can use in replace of (HFCS).

Sucanat Pronounced (Shu-Ka-Nat)

Now what is sucanat ?

Sucanat is dried, unrefined cane juice that comes from sugar. Sucanat typically is made up of sugar that has been separated from molasses. While Sucanat keeps the molasses and sugar together leaving the vitamins and minerals of the sugar cane plant intact. This minimally processed sweetener product is one of the closest to the natural state of the sugar cane plant on the market today.

Honey

We all know how Honey is made. But, I will re share this information with you again any way. Honey is made from bees of course, as bees collect nectar from flowering plants, the flavor of honey changes depending on the types of plants in an area. It is sweeter and has more calories than sugar and can raise blood sugar more than white sugar. ( not recommended if you are allergic to bee's).

Molasses

Black strap is the most common in stores, as you may see in you're supermarket, or grocery store. It contains many of the vitamins and minerals found in the raw sugar cane. A lighter, sweeter alternative is barbados molasses.

Turbinado

This sweetener comes from the first pressing of sugar cane and retains a small amount of the molasses flavor. It contains fewer calories than your regular white sugar and can replace brown sugar in baking recipes. Due to its moisture levels it should be stored in an airtight container.

Stevia

Stevia comes from an herbal leaf plant and is not a sugar so does not raise your insulin levels, the reason many diabetics use it. It can be 70-400 times sweeter than regular sugar, so a little goes a long way. Those who suffering from hypoglycemia, and any kind of seizures should consult a doctor or nutritionist as stevia can actually lower blood sugar (if you are hypoglycemia) and if you have a history of seizures (this alternative can cause seizure actives).

Maple Syrup

When thinking of Maple syrup, why not think Pure Maple syrup because pure is much healthier for you. (if you have any allergy to Maple tree's not recommended)

Agave Nectar

Agave nectar is a sweeter commercially produced from several species of agave, that includes Blue agave. there are multiple controversy over this natural product. As some claim it is actually worse than HFCS, others disagree. It contains the same number of calories as sugar but is sweeter, so less is often needed.




Admin Corner:

I really can't not thank you all enough for your continuous visits here at Living Better Cafe. It really truly means a lot to me, as I hope to continue to keep this blog running for more years to come. Please consider "Sharing" what got you hook onto Living Better Cafe, and why you recommend it to others. it's two years and going strong!

Hot out of the oven....High Fructose Corn Syrup

Adapted from: http://corn.org/products/sweeteners/high-fructose-corn-syrup/

*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.
Welcome to Hot Out Of The Oven food news, I have yet another edition of food news coming straight from no other source but, Living Better Cafe of course. As you have read through many editions of (H.O.T.O), since I have started this food news addition. You have became more wiser about what you buy,and place into your mouth. While I am very happy to continue to keep "Hot of the oven" going as much as you keep enjoy reading it every Monday. In this second February edition I will be spilling out the facts of High Fructose Corn syrup, and is it really good for your health.

High Fructose Corn Syrup (HFCS), is a sweeter made from corn, which comes in two primary compositions -HFCS-42 and HFCS-55. This means it is composed of either 42 percent or 55 percent fructose, with the remaining sugars being primarily glucose and higher sugars (chains of glucose).

In terms of composition, high fructose corn syrup is nearly identical to table sugar (sucrose), which is composed of 50 percent fructose and 50 percent glucose. Glucose is one of the simplest forms of sugar that serves as a building block for most carbohydrates. Fructose is a simple sugar commonly found in fruits and honey.

There has been a lot of headlines circling around about High fructose corn syrup. Which really makes you wonder is there any signs of the truth out there. Why you do not need to wonder any longer, I have gone through almost ever site possible to bring you what I believe is telling you the truth.

So, here I will be breaking down the Fact's and Myth's of (HFCS), that way you do not have to any longer.

We all know that when you try to mix oil with water what happens. So, lets start with the facts which in this case I will call it oil because facts always stay above land.

The fact of the matter is, the reason why a lot food companies have started utilizing High Fructose corn syrup is because its much cheaper then regular sugar. Now, I know this make you want to go inside your own kitchen and put your table sugar to the test. But, the only difference here is that, how they've made (HFCS) is extracted and combined.

Why of course, I am not saying high fructose corn syrup is good for you in any way. As there are loads of multiple food products loaded with (HFCS), which is causing a lot of health issues in the long run. But, what are these health problems? heart disease, obesity, cancer,dementia, liver failure,tooth decay and more.


So, I am leaving you with a food for thought on this one.

As you have heard over a gillion times, always eat in moderation.

Do you think High Fructose Corn Syrup should be opt out completely for a much better option? Leave your stand point on what you think. I would love to hear your view on this topic and who knows you're view could be a topic for "Coffee Talk" up and coming episodes on "Hot Out Of The Oven" . Until next time "Happy Journey's to Living Better"

Cherry-filled Pancakes

Adapted from: http://www.recipe.com/cream-cheese-filled-breakfast-pancakes/

Serves: 6

Filling:

1 8 oz. pkg. cream cheese, softened
1/3 c. whipping cream
1/2 tsp. vanilla extract
1/2 c. sifted powdered sugar
Cherry pie filling

Pancake:

Serves: 6 (Makes 12 in total)

2 eggs, beaten
1 1/4 c. milk *(Dairy free milk)
1 cup all purpose flour
2 Tbsp. powdered sugar
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. Himalayan salt

Filling Directions:

1. In a medium sized mixing bowl, blend together cream cheese with a wire whisk, or electric mixer on medium until smooth.

2. incorporate whipped cream and vanilla extract. Blend mixture on low until blended well. Add in powdered sugar and stir.

3. Spoon in two Tablespoons Cherry pie filling on each crepe style pancake; roll up. Serve with more whipped cream and cherry pie filling -Optional

Pancake Directions:

In medium sized mixing bowl, combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt. Beat the mixture with a wire whisk until smooth. Heat a lightly greased dutch oven skillet over medium heat; remove the skillet from heat. Pour about 3 tablespoon of the batter into skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. capsize the skillet over a plate and remove the crepe style pancake.

Coffee Talk.....Announcement

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Shepherd Pie

Adapted from: http://minimalistbaker.com/1-hour-vegan-shepherds-pie/

Serves: 6

1 medium onion, diced

2 cloves garlic, minced

1 1/2 c. uncooked Kidney beans, rinsed and drained

4 c. vegetable stock

2 tsp. fresh thyme

2 tsp. crushed red pepper flakes

1 10-oz. bag mixed veggies

MASHED POTATOES

3 pounds yukon gold potatoes, thoroughly washed

3-4 Tbsp vegan butter

Salt and pepper to taste

Directions:

1. In a large pot filled with water, add in sliced potatoes and cover. bring to a low boil on medium high heat, generously add in salt, cover and cook for about 20-30 minutes, or until fork tender.

2. After potatoes are cooked, drain, add potatoes back into pot so any remaining water can evaporated, then transfer to a mixing bowl. using a potato masher, mash potatoes until smooth. Add in (2-4 Tbsp.) butter, and season with salt and pepper. Cover loosely and set aside.

3. preheat oven to 425, and lightly grease a 2-quart baking dish. (while potatoes are in the pot cooking)

4. In a large saucepan over medium heat, saute onions and garlic in 1 Tbsp. olive oil until lightly browned and caramelized for about 5 minutes.

5. Add a pinch of each salt and pepper. Add in Kidney beans, broth, thyme, crushed red pepper and stir. Bring to a low boil, then reducing heat down to a simmer. continue to kidney beans until tender.

6. Once beans are tender, add in mixed vegetables, stir, and cover to the flavor mingle together.

7. Transfer mixed vegetables to prepared baking dish and top with mashed potatoes. Smooth down mashed potatoes with a wooden spoon and season with Salt and pepper.

8. Place baking dish onto a baking sheet to catch any overflow, and bake at 425 for about ten- fifteen minutes, or until mash potatoes are slightly browned. Allow to cool before serving.