Most recently I have changed the cosmetics and products that I use daily such as shampoos, deodorant, lipstick and even dish soap. I was reading about all the toxins that products are made with and how they can effect hormones in your body, some of them can mimic estrogen. Other products can contain ingredients that can become carcinogenic. There is this app called “Think Dirty” and you can scan beauty products, household products, hair and skin care products and see what ingredients they have in them that essentially make them “dirty”. This app will change your life and may make you rethink about what you are putting on your body that could be doing more harm than good.
Canadian Thanksgiving is around the corner and pumpkin pie pairs perfectly with Turkey dinner.
Here is a recipe for a yummy pumpkin pie.
- 1 can of Pumpkin
- 1 can of sweetened condensed milk
- 2 eggs
- 1 9 inch pie shell
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Moved into my first home (always rented) a month ago. This house is quite old and it came with an enamel kitchen sink. It’s really nice and a good size to wash dishes in. However, it’s white and gets stained really easily. As you can see from the first picture, it was quite stained and ready for a good clean. Since it’s an older sink I didn’t want to try to clean it with chemicals since I could make it worse. First I cleaned the sink and dried it. Then I doused it in baking soda. The entire sink looked white. I took a soft sponge and wet it (just so it felt a little damp). Then I scrubbed, scrubbed and scrubbed some more until I couldn’t scrub any more. (See second picture) I rinsed out the sink. Then I took a lemon and cut it into wedges. I rubbed the lemon all over the sink and used the back of the lemon to scrub the tougher stains. Left it on there for a half hour. While it’s not bright white – it looks a heck of a lot whiter than it did before.
2 tbsp coconut oil
3 cups chicken
1/4 cup mini tomatoes
1 cup spinach leaves
1 pepper (any colour)
1 cup broccoli
1 cup sugar peas
Rice or quinoa (optional)
Stir fry everything together except the avacado.
Once it’s cooked add the avocado.
Earlier this week my co-worker notified me that it was Chocolate Cake Day on Wednesday. I took that as a hint and a challenge to bake a cake. I had two challenges:
- Something that would be easy to eat since we often eat quickly in between clients
- Did not have a lot of cocoa
So I went onto the handy internet and found a recipe that solved both my challenges: http://addapinch.com/cooking/chocolate-cupcakes-recipe/
It was quick, delicious and most importantly a hit at my office and at home. I highly recommend it and the vanilla icing!
I make these truffles every year and earlier this year I posted this receipe.
I decided to change it up this time and I think it tastes better than ever:
1/2 C butter, softened
3/4 C coconut sugar
2 1/4 C gluten free flour
1 -14 oz. can carmel condensed milk
1 t vanilla
1/2 C Skor Chips
2 -12 oz bags semi sweet chocolate chips (I used 1 bag of chocolate and bitter chocolate squares. plus 1/2 bag of Reeses peanut butter chips)
1/4 C reeses peanut butter chips
Sprinkles, coconut (shredded, sweetened or unsweetened)
1. Cream your butter and coconut sugar together until light and fluffy.
2. Add the gluten free flour, sweetened condensed milk and vanilla and mix well.
3. Stir in the Skor chips
4. Shape into 1 inch balls and place on a sprayed cookie sheet. Cover with saran wrap and freeze for 1-2 hours. (1 hour worked for me)
5. In a bowl on the stove melt the chocolate chips
6. Dip each frozen cookie dough ball into the melted chocolate. Dip the dough ball into coconut or skor chips or add on sprinkles.
7. Melt the Reeses peanut butter chips in the microwave. Stir it well and then drizzle it over the tops of the truffles – that you left with just chocolate.
7. Put the truffles back in the fridge to set for about 15 minutes.
Remember to either keep frozen or in the fridge when not eaten right away.
This shortbread receipe is delicious and so easy to make. It works best with a mixer such as a kitchenaid or a hand mixer.
- 1 cup butter, softened
- 1/2 cup icing sugar
- 1 1/2 cups flour
Whip butter and icing sugar for about 3-5 minutes.
Slowly add in the flour, stopping to push down the batter from the edges of the bowl. Whip it for at least 6 minutes – the longer you whip it, the lighter it ends up being.
Scoop it out using a small ice cream scoop or your hands rolling them into balls.
Decorate with cherries, nuts or chocolate or just leave them plain.
Cook at low temp – 275 for 30-35 mins until lightly brown.
Yields 6 bacon egg cups
– 3 slices of bread
– 3 Tbsp. shredded cheese
– 6 slices of bacon, cooked
– 6 eggs
– Salt & pepper
With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups. Wrap a piece of cooked bacon along the edge of each muffin cup—make sure the bacon is JUST cooked and still warm, so it doesn’t break or crumble. Sprinkle 1/2 Tbsp. cheese into each cup, then top with an egg. Season with salt & pepper, and bake at 400°F/204°C for 15 min (longer for firmer yolk). Top with green onion.
- 1/4 cup buckwheat flour
- 2 tablespoons cocoa
- 5 tablespoons coconut sugar
- 1 tablespoon shredded coconut
- 3 tablespoons milk
- 3 tablespoons oil
- 1 teaspoon vanilla
- 1 egg
- 1 tsp salt
Mix all ingredients together in a mug (large one like a “Friends” style mug) microwave for about 2 minutes – it will start to rise. Enjoy with or without ice cream or yoghurt. Can substitue for regular sugar and different flours.