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Flourless Egg and Cottage Cheese Savory Breakfast Muffin Recipe (Nutrient-dense, Low-Carb, Gluten-Free) My recipe for simple Egg "Muffins" has been one of the most popular recipes on Kalyn's Kitchen for quite a while, and it's something I still enjoy for a quick grab-and-go breakfast. But even the best breakfast idea can get boring when you've made it for years, so about a month ago I set my mind to creating a different type of savory breakfast muffin. I wanted a muffin that had eggs, but with a more texture and more nutritionally dense than the original Egg "Muffins.

" It took me five tries to come up with a combination I thought was just right, but I've made these muffins several times since I finalized the recipe, and I hope some of you will love these new muffins as much as I do. I do realize though, that with some unusual ingredients like almond meal, raw hemp seeds, flax seed meal, and nutritional yeast (along with eggs, cottage, Parmesan, and green onions) some people are going to turn their nose up at this combination. Instructions: Preheat oven to 375F/190C. Printer Friendly Recipe. Junk Food Past and Present; The Diet of Our Ancient Irish Ancestors | aliisaacstoryteller.

“The menu for this evening is pasta or chicken nuggets and chips,” I announced, smiling smugly to myself. Two ten year old boys in the house; it was obvious what they’d choose. “Pasta!” They both chorused, much to my surprise. Dammit, I thought. That means I actually have to make a real pasta sauce. Whoever heard of kids who didn’t love junk food? Not that that was a problem. Nowadays, after Carys’s Troubles, we tend to eat according to our blood type. Irish stew What is the first thing which springs to mind when we think of Irish food? Well, it seems the Irish diet did not change much from Neolithic times until the potato. As for the cattle, in the mythology of the Ulster Cycle, Queen Medb (Meyv) famously went to war over ownership of the great bull Donn Cúailnge , to disastrous consequence. How so? The Neolithic people were great farmers. Honey was a very important food, as it was their only source of sweetness.

The hazel nut was particularly prized for its nutritional qualities. 10 Snacks Under 250 Calories. Junk Food Past and Present; The Diet of Our Ancient Irish Ancestors | aliisaacstoryteller. 35 Amazing Birthday Cake Ideas. How to Make Raw Vegan Veggie Stuffed Collard Wraps. Are you looking for a quick and healthy wrap that’s maybe low in calories and more whole foods based? Or maybe you’re looking for a gluten or wheat-free sandwich option. Well, check out these raw veggie collard wraps! I would recommend sticking with a thick creamy filling like avocado or guacamole, instead of using a fruit or vinegar based dressing, as the taste of collards is quite strong and with just a vinegar or lemon base it won’t really be that delicious.

Unless you’re like a hard core raw foodist, in which case you probably eat raw kale by the bunchfuls… every day… Just kidding! Rock on! Serve this wrap with a raw soup, green salad, or fruit salad. I have seen some restaurants steam the collard leaves as well for those who prefer a milder taste (sort of like steamed cabbage in a cabbage roll), so that’s always an option if you’re looking for a softer texture in your wrap! How to Make Raw Vegan Veggie Stuffed Collard Wraps Ingredients Tools A sharp knifeFlat surface Preparation. ~Apple Pie Cookies. You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE!

Anyway, that’s my absolute favorite part of a fruit pie! How great are those sticky little chewy bites..omgosh?! They’re warm, gooey bits of Pie Heaven and are my inspiration for these cookies. Gone are the days when I have to rudely pick away at a pie just to grab up those nuggets, my Mom will be proud..haha! Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself!

These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Seriously the best cookie I’ve ever had! To. 2 tbsp. 1 tbsp. Paleo/Primal Cookie Dough ‘Whoa’ Ice Cream Sandwiches! | Clean Eating with a Dirty Mind. Paleo/Primal Cookie Dough Ice Cream Sandwiches So this recipe is pretty much the best thing I’ve ever made ever. It’s like, whoa! (Joey from Blossom voice). It tastes exactly like the Nestle Ice Cream Toll-House Cookie Sandwiches. Identical. In fact those were the inspiration behind this recipe. Ingredients:Cookies (Enriched Bleached and Unbleached Flour [Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Margarine [Palm Oil, Water, Soybean Oil, Salt, Mono and Diglycerides, Artificial Flavor, Annatto Color, Vitamin A Palmitate], Nestle Toll House Morsels [Sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Vanillin-Artificial Flavor, Natural Flavor], Water, Molasses, High Fructose Corn Syrup, Dried Egg, Corn Syrup, Natural and Artificial Flavors, Baking Soda, Salt), Milkfat and Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and Diglycerides, Guar Gum, Calcium Sulfate, Natural and Artificial Flavor, Cellulose Gum, Invert Sugar, Carrageenan.

#yikes. 2. 3. 4. Chewy Lemon White Chocolate Chip Cookies. Once I started my blog, and pretty much had a running stock of treats lingering in my apartment I made a vow to stop buying desserts when out and about in the city. You see, I used to be that girl that would seek out every new bakery and spend my days walking around the city with a cupcake/cookie/brownie from here or there.

I’m not saying that I never eat treats when I’m out, but eating my own sweet creations at home seems to satisfy my sweet tooth for now. Anyway, back in my pre-blog days, I had a mild obsession with the Lemon White Chocolate Chip cookie from Whole Foods. I’d find excuses to end up in Union Square only to peek in and see if they had any of these delicious cookies left.

They were just so wonderfully chewy and lemony and perfect. I’d tuck it away in my already heavy bag and take little nibbles throughout the day. I’ve been dreaming about this cookie for weeks and I have to say that I’ve finally found a recipe that is as good or even better! Ingredients Instructions. Curried Baked Carrot Chips Recipe. Recipe for Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme. Last week I had some of my sister Pam's family over for dinner, and for a side dish I made this Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme. When I worked on the recipe a few weeks ago and took these photos for the blog, I was using giant zucchini with the big seeds scraped out and cut into strips. When I made it again last week, I didn't have any big zucchini and had to (gasp!) Buy zucchini at the store. Both versions were really tasty, but the most amazing thing about this recipe is that my brother-in-law Kelly made family history by asking for a second helping of vegetables!

At the dinner we had this as a side dish with grilled pork chops, but the first time I made it, I happily gobbled it up as a meatless dinner, so I feel pretty confident about recommending it as a Meatless Monday dish. I used a pound of brown Crimini mushrooms, cut into bite-sized pieces. Then slice each piece into strips about 1/2 inch wide. Ingredients: 1 lb. Instructions: South Beach Suggestions:

Strawberry Nut Bars - Holistically Engineered. Want to learn more about essential oils? Join the community Facebook group! Enter to win a bottle of Lavender Essential Oil here. Thanks for your support! The recipe today is Strawberry Nut Bars, which are great for breakfast. Click Here to Pin This Recipe! Ingredients Bars: 2 1/4 cups almond flour 1/2 cup equivalent granular sweetener (use honey for Paleo) 3/4 tsp baking soda 3/4 tsp salt 3/4 tsp cinnamon 2 chia eggs* 3/4 tsp vanilla 1/2 cup nut butter, slightly melted (I used almond butter) 3 Tbsp dairy free milk (I used almond milk) Topping: 3/4 cup strawberry jam (recipe below) 1 cup chopped pecans 1/2 cup chopped unsweetened coconut flakes 2 Tbsp coconut oil 2 Tbsp equivalent sweetener 1 tsp cinnamon Instructions Preheat oven to 350 F.

Notes 1 chia egg = 1 Tbsp chia seed + 3 Tbsp water. Net Carb Count: Strawberry Nut Bars: 9.2 net carbs (per 1 bar serving--serves 8) *Note carb counts are estimated based on the products I used. Blend the strawberries, sweetener, and water until smooth. Lavender and Lemon Vegan Cheesecake. I know the flavors are rather summery, and yet, it's winter. But I thought "what the heck"... I doubt anyone will complain. I highly suggest you make this as soon as possible, and feel your world come alive. This is actually my first raw cheesecake, and I now know it will become one of my stand-by special desserts.

It's truly delightful. It's wonderful how, with one bite, you first get the taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it! Who could have imagined a handful of raw, whole foods could create such a beautiful and elegant dish? Lavender & Lemon Vegan Cheesecake Ingredients Crust 1/2 cup dates1 1/2 cups nuts (I used soaked walnuts and almonds) Cheesecake Preparation Surround the inside of a cake pan with wax paper or plastic wrap.Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Lemon. Lighter Eggs Benedict with Mock Hollandaise Sauce — Recipes from The Kitchn.

I have to admit I've never understood the popularity of the "Sunday brunch" at otherwise decent restaurants—the lines are ridiculous, the food often subpar, and you know as well as me the waitstaff have plenty of better things to do (like nurse their own hangover). My indifference to this cultural phenomenon doesn't mean I don't love a pile of pancakes and a fried egg or two; it's just that I prefer them from the comfort of my own home. One of my favorite brunch recipes is the classic Eggs Benedict. When I lived in Los Angeles, I used to make it every week as an early game day breakfast, since we had to watch football on Eastern Standard Time.

Back then I only knew how to poach one egg at a time, so it made for a slow moving meal to serve a crowd. While Eggs Benedict topped with rich and tangy hollandaise sauce is a very delicious way to celebrate nothing in particular, using two sticks of butter for breakfast is not something I really need to do on a regular basis. Serves 4 to 6. Easy Veggie-Loaded Quesadillas (No Cheese!) These delicious, filling, and healthy quesadillas are fully plant-based and use no vegan cheese substitutes. To make them even healthier, use whole-grain or sprouted tortillas.

Easy Veggie-Loaded Quesadillas (No Cheese!) Ingredients 2 large tortillas (whole-grain preferred, but you can use any kind on hand)1 cup hummus, homemade or store-bought1 1/2 cups refried beans Vegetable Stuffing 1/4 cup onion, choppedUp to 2 cups of assorted chopped vegetables – I used carrots, red bell pepper, mushrooms, broccoli1/2 tsp cumin powder1/2 tsp chili powder1-2 Tbsp vegetable broth, for sauteeing the vegetables Guacamole 1 ripe medium avocado2 Tbsp chopped cilantro2 Tbsp finely chopped scallions or red onions2 Tbsp chopped roma tomato (or more to taste)1 tsp fresh lime juice, plus more to taste Preparation Quesadillas Prepare refried beans and hummus (if making homemade), set aside.Heat a large nonstick pan on medium, add 1-2 Tbsp of veggie broth.

Peel the avocado, remove the pit. Quinoa Pizza Crust with Butternut Squash and Tahini Sauce. At the arrival of spring last week, sitting in a wooden basket in the corner of my kitchen, one lone butternut squash remained. A butternut from last year’s fall harvest and my days selling and slinging veggies at a weekly Saturday farmer’s market. Oh how time flies. And yet how sturdy and strong winter squash can stand through it all. When I get all sorts of confused about life, which seems to happen a lot as a transient 20-something college grad, I remind myself to think like a butternut. As time is flying, another growing season is upon us, and I am beyond psyched. Until then, I feel fortunate to be savoring the last of the cold weathered season. After making this pizza, I can 100% say that if you don’t already have a butternut laying around in your own home, it’s worth making the trip out to buy one.

This obviously isn’t your traditional cheesy, red-sauced ‘za. The pizza does take several steps to make, but all are incredibly easy to execute. Ingredients Instructions Notes. Zucchini "Fettuccine" With Tomato Sauce Recipe. Portabella & Kale Pizza with Roasted Garlic Sauce Recipe. Sandwiches And Wraps | Vegan & Vegetarian Recipes:

VegKitchen’s Top 8 Vegan Wraps and Sandwiches VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Avocado and Chickpea Sandwich Spread Pairing the great flavors of avocado and chickpeas, this tasty sandwich spread was inspired by the Avocado Tartine offered at the restaurant chain Le Pain Quotidien. BBQ-Flavored Seitan and Avocado Wraps This easy wrap is a longtime family favorite.

Hummus, Avocado, and Baby Spinach Sandwich more→ Open-Faced Avocado and Bean Sandwiches Seitan Gyros. Cinnamon and Coconut Pancakes | Award-Winning Paleo Recipes | Nom Nom Paleo® I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but our resident carb-addict, Lil-O seems to like them just fine. Here’s what I gathered to make 12 pancakes (3” in diameter): 2 large eggs3 tablespoons full fat coconut milk½ mashed ripe banana (about 2 tablespoons)½ teaspoon apple cider vinegar½ teaspoon vanilla extract1½ tablespoons of Bob’s Red Mill organic coconut flour½ teaspoon cinnamon¼ teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying) Here’s how I made the pancakes: I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined. Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)… …before whisking together the dry and wet ingredients just before cooking.

As soon as bubbles formed on the surface (about 1½ minutes)… Stuffed Breakfast Bell Peppers | What's Cooking, Mexico? I have mentioned before that for me breakfast is the most important meal of the day because: 1) my parents always made me eat breakfast before school, even if that meant waking up at 5:00 am when my first class was at 7:00 am, and 2) the health benefits of starting your day with a delicious meal are many.

However, there doesn’t seem to be as many ideas for breakfast as there are for lunches and dinners out there. That’s why I am always trying to come up with new things to make my breakfasts more exciting. Because, let’s face it, if your breakfast is not exciting, it is easier to skip it or opt for a less healthier option at the drive-thru or doughnut shop. Here I present to you these healthy and delicious bell peppers stuffed with Huevos con Chorizo. Stuffed Breakfast Peppers Author: Ben Recipe type: Breakfast Cuisine: Mexican Serves: 3 Pre-heat oven to 350°F. ¡Buen provecho! Quinoa, Lentil, and Mushroom Burgers. Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast or Lunch! Curried Baked Carrot Chips Recipe. Vegan Mushroom and Asparagus Risotto. Strawberry Banana and Chocolate Breakfast Parfaits. High Fiber Almond Bread | Tales of a Freckled Lifter. Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil.