05
September 2011
2        

Today’s breafast: simple, healthy, and delicious :]

Ingredients:

  • Fresh fruit of choosing (I used: banana, raspberry, strawberry, and kiwi)
  • Yogurt of choosing (I used the yoplait light thick and creamy strawberry)
  • Puff pastry dough (can be found in freezer section at grocery store)

Directions:

1. Thaw puff pastry dough fully. Cut dough into 2 1/2 squares and gently cut a smaller square halfway in the pastry dough. DO NOT GO ALL THE WAY THROUGH! this is to make a hole in the pastry to add yogurt and fruit. Lightly grease cooking sheet and place dough on it without each square touching. Bake as directed.

2. Slice fresh fruit into little chunks on a cutting board. When Puff pastry is done cooking let cool for 5 to 10 minutes. Take the smaller square layer off the rest of the pastry making a hole. Spoon out a little bit of your yogurt so that the puff pastry is filled with yogurt. Arrange your fruit on top of the yogurt/pastry. If you have extra yogurt and fruit just drap the fruit and yogurt off of the pastry at a side.

3. Enjoy :]

04
September 2011
951         thesummerdayze
healthylivingforyou:

Looks delicious, but I would have OCD about the avocado because…
Even though it’s technically a fruit or whatever, I consider it veggie haha.
It’s smushy.
Haha

healthylivingforyou:

Looks delicious, but I would have OCD about the avocado because…

  1. Even though it’s technically a fruit or whatever, I consider it veggie haha.
  2. It’s smushy.

Haha

(via liveloveliftheavy-deactivated20)

04
September 2011
9        

Ingredients

     For Crust:

  • 1 cup vanilla wafers, boken into crumbs (nilla is fantastic with this cake)
  • 3 tablespoons white sugar (or an artifical sweetner)
  • 1/4 cup butter, melted

     For Raspberry Sauce:

  • 2 (10 ounce) package fresh raspberries
  • 2 tablespoons white sugar (or artifical sweetner)
  • 2 teaspoons cornstarch
  • 1/2 cup water

     For Cream Cheese Mixture:

  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
04
September 2011
       

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar (or splenda)
  • 1/2 cup peanut butter (creamy)
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 frozen miniature peanut butter cups, unwrapped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Refrigerate for 10 minutes to allow dough to firm before shaping. Shape into 40 balls (ice cream scoop or spoon is recommended, palms make dough soft and gooey) and place each into an lightly greased (if you spray a paper towel with nonstick spray and wipe down the cups, you will have a greased cup without excess spray) mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini frozen peanut butter cup into each ball. Cool for around 15 to 20 minutes and carefully remove from pan.
04
September 2011
238         askinnylife
 Your body weight = amount of water oz you should drink in a day :]

 Your body weight = amount of water oz you should drink in a day :]

04
September 2011
48         spelassweetlife

healthyisfabulous:

I’m vegetarian for 4 years now and lately I was thinking about veganism quite a lot. Do I have any vegan followers?  I would LOVE to follow you & I would be also glad if you can share your experience with me!  (Them same is for vegetarians!!!).  Anyone? 

I am a vegetarian for around 2 years now! I fully support being a vegan, but if not done correctly it can be a health issue.. if you want to maintain being a vegetarian you can do simple things like getting cage free eggs or doing organic milks… though u are still eating eggs but supporting a more humane way for the chickens and supporting less gentically induced hormones to livestock… so yea either way I support you :D

03
September 2011
32        
breakfast-brunch-dessert:

Caramel Tiger Almond CookiesAlmond cookies: 
1/2 cup            Almond meal 
1.5 cups          All purpose flour 
1/2 cup           Corn starch 
1/8 tsp            Salt 
225g               Butter softened 
1/4 cup           Castor sugar 
1/4 cup           Powdered sugar 
1/4 tsp            Almond extract
Caramel filling:
3/4 cup           Granulated sugar 
3 tbsp             water 
1/3 cup           Heavy cream 
2 tbsp             Unsalted butter 
Pinch of salt
Directions
Mix almond meal, corn starch, salt and flour together in a bowl. 
In a cake mixer fitted with a paddle attachment, cream butter and sugar together until light in texture. (about 2 mins) 
Add in almond extract. Lower mixing speed to low and add in flour mixture. 
Scrape the dough onto a plastic food wrap. Flatten to form a disk and refrigerate for 2 hours. 
Preheat oven to 175C. 
Roll out dough to 1/8” thick and cut out cookie using a 1.5 inch fluted round cookie cutter. Using a 3/4” round cookie cutter, cut out the center of half of the cookies. Refrigerate for 5-15 mins if dough becomes too soft.  ( I used a Linzer cookie cutter which makes it easier) 
Bake cookies at 175C for 12 minutes. Transfer cookies to a wire rack and cool completely.
To assemble:
Spread Dulce de Leche / Caramel on to cookie and sandwich with another piece of cookie with the cut out center.  
Placing some Dulce de Leche/ Caramel into a piping bag, cut a small hole at the tip of the bag and pipe drizzles of the caramel over the cookie.
Caramel:
In a small heavy saucepan, place sugar and water and cook over medium heat, stirring constantly until sugar dissolves.  Increase heat to high and cook without stirring and occasionally brushing down the sides of the pan with a wet pastry brush until the syrup caramelizes and turn into a golden amber colour (about 4 minutes). 
Remove the pan from the heat and carefully add in the heavy cream. Stir the bubbling mixture until smooth. Stir in butter and salt until the butter is melted. Cool caramel down until it is thick enough to spread.

breakfast-brunch-dessert:

Caramel Tiger Almond Cookies
Almond cookies: 

  • 1/2 cup Almond meal 
  • 1.5 cups All purpose flour 
  • 1/2 cup Corn starch 
  • 1/8 tsp Salt 
  • 225g Butter softened 
  • 1/4 cup Castor sugar 
  • 1/4 cup Powdered sugar 
  • 1/4 tsp Almond extract

Caramel filling:

  • 3/4 cup Granulated sugar 
  • 3 tbsp water 
  • 1/3 cup Heavy cream 
  • 2 tbsp Unsalted butter 
  • Pinch of salt

Directions

  1. Mix almond meal, corn starch, salt and flour together in a bowl. 
  2. In a cake mixer fitted with a paddle attachment, cream butter and sugar together until light in texture. (about 2 mins) 
  3. Add in almond extract. Lower mixing speed to low and add in flour mixture. 
  4. Scrape the dough onto a plastic food wrap. Flatten to form a disk and refrigerate for 2 hours. 
  5. Preheat oven to 175C. 
  6. Roll out dough to 1/8” thick and cut out cookie using a 1.5 inch fluted round cookie cutter. Using a 3/4” round cookie cutter, cut out the center of half of the cookies. Refrigerate for 5-15 mins if dough becomes too soft. ( I used a Linzer cookie cutter which makes it easier) 
  7. Bake cookies at 175C for 12 minutes. Transfer cookies to a wire rack and cool completely.

To assemble:

  1. Spread Dulce de Leche / Caramel on to cookie and sandwich with another piece of cookie with the cut out center.  
  2. Placing some Dulce de Leche/ Caramel into a piping bag, cut a small hole at the tip of the bag and pipe drizzles of the caramel over the cookie.

Caramel:

  1. In a small heavy saucepan, place sugar and water and cook over medium heat, stirring constantly until sugar dissolves. Increase heat to high and cook without stirring and occasionally brushing down the sides of the pan with a wet pastry brush until the syrup caramelizes and turn into a golden amber colour (about 4 minutes). 
  2. Remove the pan from the heat and carefully add in the heavy cream. Stir the bubbling mixture until smooth. Stir in butter and salt until the butter is melted. Cool caramel down until it is thick enough to spread.

(via )

03
September 2011
63        
breakfast-brunch-dessert:

Key Lime PieFilling: 
4 egg yolks, beaten 
1 (14 ounce) can sweetened condensed milk 
1/2 cup key lime juice
Crust:
1 cup finely ground graham cracker crumbs 
1/4 cup white sugar 
1/4 cup unsalted butter, melted
zest of a few key limes
Directions
Preheat oven to 375 degrees F.  
Mix graham cracker crumbs, sugar, butter, and zest until well blended. Press mixture into an 8-inch tart plate.  
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well and pour into unbaked graham cracker shell.  
Bake in preheated oven for 15 minutes. Allow to cool and refrigerate for at least one hour or overnight before serving.

breakfast-brunch-dessert:

Key Lime Pie
Filling: 

  • 4 egg yolks, beaten 
  • 1 (14 ounce) can sweetened condensed milk 
  • 1/2 cup key lime juice

Crust:

  • 1 cup finely ground graham cracker crumbs 
  • 1/4 cup white sugar 
  • 1/4 cup unsalted butter, melted
  • zest of a few key limes

Directions

  1. Preheat oven to 375 degrees F.  
  2. Mix graham cracker crumbs, sugar, butter, and zest until well blended. Press mixture into an 8-inch tart plate.  
  3. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well and pour into unbaked graham cracker shell.  
  4. Bake in preheated oven for 15 minutes. Allow to cool and refrigerate for at least one hour or overnight before serving.

(via )

03
September 2011
446        
breakfast-brunch-dessert:

Grilled Bacon, Artichoke, Arugula, and Goat Cheese Flatbread Pizza
1 16 oz. Package of pre-made pizza dough 
Handful of grape tomatoes, cut in half 
Artichoke hearts, quartered 
1/2 Red onion, sliced thinly 
6 Strips of Applewood smoked bacon, fried extra crispy and crumbled 
1 Cup of arugula 
1/2 Cup of mozzarella 
Crumbled goat cheese 
1 1/2 Teaspoon of olive oil + extra for grilling 
1  1/2 Teaspoon of Balsamic vinaigrette 
Salt and pepper
Directions
Follow directions accordingly to prepare the dough (for my dough, I had to let it sit out for 20 minutes). Pre-cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1 1/2 teaspoon of olive oil and 1 1/2 teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste. 
[For these next steps, only add half of the toppings, as you will repeat the same process for the second pizza (since you are making two “servings”—or make both pizzas at once if there’s enough room on the grill!] 
Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about 1/2 an inch thick. Lightly  drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks. 
While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese. 
Repeat all steps for second individual sized pizza.

breakfast-brunch-dessert:

Grilled Bacon, Artichoke, Arugula, and Goat Cheese Flatbread Pizza

  • 1 16 oz. Package of pre-made pizza dough 
  • Handful of grape tomatoes, cut in half 
  • Artichoke hearts, quartered 
  • 1/2 Red onion, sliced thinly 
  • 6 Strips of Applewood smoked bacon, fried extra crispy and crumbled 
  • 1 Cup of arugula 
  • 1/2 Cup of mozzarella 
  • Crumbled goat cheese 
  • 1 1/2 Teaspoon of olive oil + extra for grilling 
  • 1 1/2 Teaspoon of Balsamic vinaigrette 
  • Salt and pepper

Directions

  1. Follow directions accordingly to prepare the dough (for my dough, I had to let it sit out for 20 minutes). Pre-cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1 1/2 teaspoon of olive oil and 1 1/2 teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste. 
  2. [For these next steps, only add half of the toppings, as you will repeat the same process for the second pizza (since you are making two “servings”—or make both pizzas at once if there’s enough room on the grill!] 
  3. Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about 1/2 an inch thick. Lightly drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks. 
  4. While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese. 
  5. Repeat all steps for second individual sized pizza.

(via )

03
September 2011
39         spelassweetlife

healthyisfabulous:

In those tables are basic smoothie ingredients with nutrition and calorie label.

I have also find some tips on how to make (favorite) smoothie lower in calories:

  • Substitute milk for water or fruit tea,
  • swap the fruit for low calorie options,
  • substitute greens - one cup of spinach contains approximately 7 calories,
  • sweeten with artificial sweetener if you must (or go without) instead of syrups and save,
  • go for low fat options for ingredients where possible.

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