Search Results

I am a big fan these bar nuts. They really pack a punch with only a few ingredients. I love the pecan-exclusive batch, but any combination of nuts will be a hit. These are great for taking to parties or giving as gifts. Ingredients 2 1/4 cups assorted unsalted nuts-- we usually use pecans, maybe w/some almonds 2 Tablespoons coarsely-chopped fresh Rosemary 1/2 teaspoon cayenne 4 teaspoons dark brown sugar (sugar substitute like Lakanto Golden Monkfruit Sweetener, make these low carb) 1 teaspoon sea salt 2 Tablespoons unsalted butter (melted) Directions Preheat oven to 350 F. Mix nuts, if necessary. Spread nuts on baking sheet, and toast in oven until golden brown, about 10 minutes. Mix all other ingredients in a large bowl. Toss toasted nuts in the butter/spice mixture. Serve warm. This recipe was introduced to me by my brother and sister-in-law. I believe the original recipe was made famous by the Union Square Café, in New York, which serves up bowls of these yummy treats at happy hour every day at the bar. #recipe #glutenfree #snackmix #addictive #barnuts #addicting #cocktailtime #lowcarblifestyle #vegetarian #snack

Using plastic to store food is not only bad for the environment, it also may be hazardous to your health. There are many studies that show many plastics contain BPA (Bisphenol A). BPA is a chemical that blocks and interferes with our body’s hormones and may cause health concerns. Why risk your health and pollute the environment when there are so many fantastic alternatives available? In my own quest to reduce our use of plastic, I’ve come to rely on these 5 practical food storage alternatives. Glass Jars I love glass jars and use them primarily to store fresh produce, dry goods and leftovers. I even pack to-go salads in jars for an easy lunch option. You can recycle your jars by reusing jars from jelly, nut butters, pickles, etc. However, if you want a really tight seal to extend the freshness, opt for canning jars. They come in many sizes, look great, are easy to clean and last forever. Get these now. CorningWare CorningWare sets that come with both cooking and storage lids are the best. These types of dishes provide safe way to cook and store food. They are made of durable stoneware material designed for use in oven, microwave, refrigerator and freezer. Get these now. Silicone Food Storage Bag I’m a big fan of these food storage bags. I use them regularly instead of disposable sandwich bags. This silicone bag is made from food-grade silicone and is safe for the freezer, microwave, dishwasher and boiling water. It is great for everyday food storage and is ideal for travel and picnics. They are a little pricey but totally worth it. These make great gifts. Get these now. Bee's Wrap Bee’s Wrap keeps food fresh just like plastic wrap but without the waste. It looks super cute and is easy to wash, dry, and re-use. These work amazingly well and seem to keep food fresh longer. They make great gifts too! Get these now. BioBag Resealable Sandwich Bags I try to stick with reusable food storage options but when I need a plastic bag, these do the trick. I feel better about using them versus a traditional Ziploc. These bags are made from the starches of GMO free crops, have a resealable zipper, and help keep food fresher, longer. These sandwich bags are great for storing dry food items such as sandwiches, crackers, veggies, etc. but are not great for liquids. Get these now. #noplastic #reuse #ecofriendly #savetheplanet #recycle

This is the BEST gingerbread cake recipe and works well for even the busiest cooks. It makes a dark, spicy, moist gingerbread that tastes even better the next day. Try it with fresh whipped cream or vanilla ice cream. You are going to love it! Ingredients 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses (unsulphered) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake for about 40 minutes in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving. Inspired by allrecipes Favorite Old-Fashioned Gingerbread #recipe #yummy #cake #vegetarian #sweets #bread

I have a thing for DIY non-toxic cleaners. I especially love them when they work wonders, are easy to make and are inexpensive. All of 3 of these cleaners use white vinegar and other ingredients you probably have on-hand. You will want to include these environmentally friendly cleaners in your cleaning arsenal. Exterior Window Cleaner water + white vinegar + dish detergent Get the recipe. Make your windows crystal clear with this simple cleaner. Natural Fruit and Veggie Wash white vinegar + hydrogen peroxide Get the recipe. A quick spray, soak or rinse with this natural fruit and veggie wash will work wonders in removing dirt and pathogens. Alvin Corn Homemade Glass Cleaner white vinegar + rubbing alcohol + cornstarch. Get the recipe. This exceptional cleaner will make your windows streak-free, clean with a clear shine. #ecofriendly

Hot Buttered Rum is a delicious sophisticated cold weather treat. This buttery cocktail is easy to make in both single serving and large batch recipes. A tablespoon of this Hot Butter Rum batter is also delicious in a mug of hot tea (ginger or chai) with or without the rum. It's awesome. Ingredients Hot Buttered Rum Batter: 1 cup butter, softened 1 cup packed brown sugar (for low carb/keto use Lakanto Monkfruit Sweetener Golden) 1 cup whipping (heavy) cream 2 cups powdered sugar (for low carb/keto use Swerve Powdered Sugar) 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Have ready at serving time: 2 tablespoons rum (spiced rum is delicious in this recipe) 1/2 cup boiling water Ground nutmeg Instructions 1. Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg. 2. Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months. 3. For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg. Makes 24 servings. This is a great batter to prepare ahead of time. You can store it in your freezer 1-quart freezer container. Or for individual servings, freeze 2 tablespoons batter in each section of ice-cube trays; when frozen, place cubes in freezer bag. This recipe is adapted from Betty Crocker. The photo is reposted from Betty Crocker. #drinks #lowcarblifestyle #sugarfree #recipes #keto #glutenfree #recipe #FallandWinter

This cranberry raspberry sauce is a family favorite. It is a tasty twist on your regular cranberry sauce. It's easy to make and so tasty for Thanksgiving, Christmas, or just because. Serves 8-10 2 cups cranberries 2 cup fresh or frozen raspberries 1 to 1 1/2 cups sugar (substitute granulated Swerve or Monk Fruit to make this low carb/keto) 1 cup water 2 t grated orange zest Rinse and pick over cranberries. Place cranberries, raspberries, sugar, water and orange zest into a deep non-reactive sauce pan. Over medium heat bring mixture to a boil - stirring often - until cranberries "pop" (about 10 minutes). Stir well and remove from heat. Cover and refrigerate about 3 hours. Enjoy! Nutrional information is based on using the low carb sweetenr Swerve. Top photo reposted from Pillsbury. #keto #lowcarblifestyle #recipes #glutenfree #vegetarian #sugarfree #seasonal #FallandWinter #recipe

If you are like me, chances are you have some Teflon non-stick pans in your kitchen. On the surface, these pans seem great because cleanup is easy, they require less oil when cooking and they are relatively inexpensive. That is the good part. The bad part is when these pans are overheated or when the coating begins to break down (at the molecular level, so you wouldn't necessarily see it), toxic particles and gases, some of them carcinogenic, can be released. These toxic fumes may kill pet birds and cause people to develop flu-like symptoms which is commonly referred to as Teflon flu. If you aren’t following the usage guidelines or have “ugly” pots and pans that have been scratched or scrubbed to the point where the surface is compromised, you could be jeopardizing your health. Any marred pans should be replaced immediately. Even the best Teflon pans with moderate usage only have a lifespan of three to five years according to DuPont (the manufacturer of Teflon). To avoid the dangers of Teflon, you should consider replacing all of your Teflon pans with safer cooking options like stainless steel, enameled cast iron and cast iron. These pans might cost a little more upfront and may be slightly harder to clean, but your health is worth it. If you are budget conscience, you may want to consider a phased in approach to replacing your pans. While you continue to cook with your Teflon non-stick, use them safely. The Environmental Working Group recommends the following guidelines: Never preheat nonstick cookware at high heat -- empty pans can rapidly reach high temperatures. Heat at the lowest temperature possible to cook your food safely. Don't put nonstick cookware in an oven hotter than 500 degrees. Use an exhaust fan over the stove. Keep pet birds out of the kitchen -- the fumes from an overheated pan can kill a bird in seconds Home cooked healthy meals are a big part of our lifestyle. Using non-toxic cookware is important part of preparing those meals. We have made a switch to safer alternatives cookware as a way to reduce our exposure to potentially toxic chemicals. #ecofriendly #inspirehealthy

Oh my, this Chicken Tikka Masala recipe is better than many dishes I've had at restaurants. It's bound to satisfy anyone who craves a taste of India without having to go to a restaurant! It's fun to have such a good base so that you can make both chicken and vegetarian Tikka Masala dishes. In this Chicken Tikka Masala recipe, I’ve reduced the preparation and cooking time dramatically by eliminating the need to marinate and grill the chicken. Instead you simply sauté the chicken in Sriracha and garlic. If you want to use the sauce to make vegetarian Tikka Masala, you have many choices. You can use any combination of cauliflower, peas, carrots, red peppers and chickpeas. Sweet potatoes make a nice addition too. You can even use this sauce to make Paneer Tikka Masala. This sauce provides you with many options. Here is how to make the Chicken Tikka Masala. For the chicken: 1 1⁄2 lbs organic boneless skinless chicken, cut in 1 inch cubes 1 tablespoon coconut oil or olive oil 1 tablespoon minced garlic 1 1⁄2 teaspoon Sriracha For the sauce: 1 tablespoon coconut oil or unsalted butter 2 garlic cloves, pressed 1 teaspoon Sriracha 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon garam masala (buy in Indian market if possible) 1⁄2 teaspoon sea salt 1 (8 ounce) can tomato sauce 1⁄2 cup heavy whipping cream 1⁄2 cup coconut milk 1 1⁄2 tablespoons of brown sugar 1⁄4 cup chopped fresh cilantro Make the sauce: 1. Melt coconut oil or butter on medium heat. 2. Add garlic & Sriracha; cook 1 minute. 3. Stir in coriander, cumin, paprika, garam masala & salt. 4. Stir in tomato sauce. Simmer 15 minutes. 5. Stir in cream, coconut milk and brown sugar; simmer to thicken - about 5 minutes. 6. Taste the sauce and adjust as necessary. You may want to add a little more Sriracha or brown sugar. I usually do add more brown sugar. For the chicken: 1. Place coconut or olive oil in a large pan on medium heat. 2. Once pan is hot, add cubed chicken, garlic and Sriracha, turning occasionally, to cook through - about 8 minutes. 3. Add the cooked chicken to sauce and simmer for 5 minutes. Garnish with cilantro. I usually serve Chicken Tikka Masala with basmati rice, naan and steamed broccoli. My family often comments that this is their favorite Chicken Tikka Masala. Make it this weekend. See what you think. This recipe is adapted from the Chicken Tikka Masala recipe originally posted in the Chicago Tribune. #recipe #glutenfree #vegetarian

Now that the weather is turning colder why not enjoy homemade eggnog? This devilish seasonal treat can be enjoyed in your morning coffee or spiked with bourbon before going to bed. INGREDIENTS 6 egg yolks 1/2-3/4 cup Swerve or other keto friendly sweetener 2 cups unsweetened almond milk 2 cups heavy cream 1 cinnamon stick 1 teaspoon nutmeg freshly grated plus more for garnish 2 teaspoons vanilla extract 2/3-1 cup dark rum or bourbon to taste INSTRUCTIONS 1. Add egg yolks and Swerve to a large bowl, and using a whisk or an electric mixer (easier), beat them until light, fluffy, and all the sweetener is completely dissolved. Set aside. 2. Add almond milk, heavy cream, cinnamon and nutmeg to a medium saucepan and bring just to a boil, stirring every so often. Remove from heat and gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture while whisking constantly, so your eggs don't curdle. 3. Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C. Remove from the heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill. 4. Your eggnog will continue to thicken while chilling. So give it a good stir right before serving. This recipe makes 8 4 oz servings. Please note that nutrition facts were calculated without the booze. Though in terms of carbs, both rum and bourbon have zero carbs. Recipe adapted from gnom-gnom. Photo reposted from gnom-gnom. #drinks #recipe #keto #lowcarblifestyle #drinkup #cocktailtime #FallandWinter

Plastics are found in almost everything we use – computers, cars and, of course, packaging. Look around your house and notice how many items are made from plastic. Because plastic is so stable, and often not disposed of properly, more and more plastic refuse is gathering in the oceans and polluting the earth. It's close to impossible to avoid plastic in our modern everyday life. However, if we all make some small changes, together we can have a big impact on the environment. Here are some ideas from the Green Education Foundation to help get you started: Stop using plastic straws, even in restaurants. If a straw is a must, purchase a reusable stainless steel or glass straw Use a reusable produce bag. A single plastic bag can take 1,000 years to degrade. Purchase or make your own reusable produce bag and be sure to wash them often! Give up gum. Gum is made of a synthetic rubber, aka plastic. Buy boxes instead of bottles. Often, products like laundry detergent come in cardboard which is more easily recycled than plastic. Purchase food, like cereal, pasta, and rice from bulk bins and fill a reusable bag or container. You save money and unnecessary packaging. Reuse containers for storing leftovers or shopping in bulk. Use a reusable bottle or mug for your beverages, even when ordering from a to-go shop. Bring your own container for take-out or your restaurant doggy-bag since many restaurants use Styrofoam. Use matches instead of disposable plastic lighters or invest in a refillable metal lighter. Avoid buying frozen foods because their packaging is mostly plastic. Even those that appear to be cardboard are coated in a thin layer of plastic. Plus you'll be eating fewer processed foods! Don't use plastic ware at home and be sure to request restaurants to not pack them in your take-out box. Ask your local grocer to take your plastic containers (for berries, tomatoes, etc.) back. If you shop at a farmers market they can refill it for you. The EPA estimates that 7.6 billion pounds of disposable diapers are discarded in the US each year. Use cloth diapers to reduce your baby's carbon footprint and save money. Make fresh squeezed juice or eat fruit instead of buying juice in plastic bottles. It's healthier and better for the environment. Make your own cleaning products that will be less toxic and eliminate the need for multiple plastic bottles of cleaner. Pack your lunch in reusable containers and bags. Also, opt for fresh fruits and veggies and bulk items instead of products that come in single serving cups. Use a razor with replaceable blades instead of a disposable razor. There are so many simple ways to reduce your use of plastic. Start with one or two that you can manage. Small changes can make a big difference in reducing the amount of disposable plastic in your life. Hopefully, one of these inspires you to get started today! Share your favorite way to reduce your use of plastic. #savetheplanet #loveyourplanet #ecofriendly