Italian Seasoning

"Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!"

INGREDIENTS:

2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons dried rosemary 2 tablespoons dried marjoram

2 tablespoons dried cilantro 2 tablespoons dried thyme 2 tablespoons dried savory 2 tablespoons red pepper flakes

DIRECTIONS:

1.	In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Quick Bean Soup

3 Cans of white beans. (I used Great Northern, White Kidney, and White Beans

1 cup cooked, cubed chicken

1 small can diced chilis, 

1 T. chili powder,

1/2- 1 tsp garlic salt or powder or press a couple cloves, 

salt and pepper to taste

Chicken Veggie Italian Soup

This is in the crockpot right now - I'll try it out tonight. It's an experiment, but I don't want to forget it in case it's good. So I'm writing it down. It's based on Martha Stewart's recipe

2 packages frozen, mixed veggies (Or 8 cups chopped veggies)
1 bottle of bottled chicken
1 box of organic chicken stock
1 can diced tomatoes with juice
1 Tbsp tomato paste
2 cups chopped onion
1 cup chopped celery
2 tsp Italian Seasoning
Salt and Pepper to Taste

Spaghetti Sauce

1/2 lb Ground Beef (add more or less at your preference)
1/2 Chopped Onion (relative to how much Beef you use)
1 can Diced Tomatoes
4 cans Tomato Sauce
1 small can Tomato Paste
1 tsp Salt
dash Pepper
1 tsp Paprika
1 tsp Chili Powder
2 tsp Oregano

Chocolate Chip Brownies

2/3 cup butter, cubed

3/4 cup baking cocoa

1/4 cup vegetable oil

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1 cup coarsely chopped pecans

Confectioners' sugar

Pecan halves, toasted, optional

Read more: http://www.tasteofhome.com/recipes/moist-cake-brownies#ixzz39SqDnCib

Directions

1. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to a large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Garnish with pecan halves if desired. Yield: 2 dozen.

Natalie's Feista Mac and Cheese

3 boxes of mac and cheese plus cheese packets
3/4 cups butter
1 can of black beans
1 can of corn
Ranch Dressing
Taco Seasoning

Cook noodles. Drain. Add cheese packets, butter, beans and corn. Mix together.  Add ranch dressing and taco seas

Apple Oat Muffis

Ingredients:

• 2 cups applesauce
• 4 eggs
• ½ cup blanched almond flour or almond meal
• 1/3 cup coconut flour, sifted
• 1/3 cup finely chopped walnuts
• 1/3 cup finely chopped pecans
• ½ cup shredded coconut
• 2/3 cups sliced almonds
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp salt
• ½ tsp baking soda
• 1 fresh cooking apple, cut into small ¼” pieces (you could also substitute raisins)

1. Preheat oven to 350F.  Grease or line a muffin pan with silicone or paper muffin cups.
2. Roughly chop almond slices for smaller pieces (aiming for rolled oat size).
3. Mix eggs, applesauce and spices in a large bowl.  Stir to combine.  Add chopped nuts and shredded coconut and stir to combine.
4. Combine almond flour, coconut flour, baking soda and salt.  Stir into wet ingredients until fully incorporated.  Fold in fresh apple pieces.
5. Spoon batter into muffin tins, rounding out the tops.  Bake for 30 minutes, until tops are starting to turn golden brown.
6. Enjoy!

So Soft, Healthy Breakfast Cookies

So Soft, Healthy Breakfast Cookies
Eggless, dairy free, wheat free, low histamine diet friendly
You will need:
Dry Ingredients-
1 cup of organic steel cut oats
1 pinch of sea salt
4 flax eggs (1 flax egg, would be 1 tbsp. Of ground flax seed, mixed with 3 tbs. Water) (so for this
recipe you would do 4 tbsp. Ground flax seed, and 12 tbsp. water)

Wet Ingredients-
½ cup Organic Maple syrup
¼ cup Organic Unrefined coconut oil (If you double your batch, you can do half coconut oil, and half
organic butter)
1 tbsp. Organic Butter
*optional ingredients-
1 tbsp. cinnimon
½ cup coconut
tsp. Vanilla
10 drops organic orange essential oil
½ cup chocolate chips
Blend your steel cut oats, and salt, and flax in the blender to a flour consistency. I use a higher speed, in
my blendtech blender, and blend for about 1 minute and a half.
Add wet ingredients and any optional wet ingredients and spices, and blend until mixed well.
At this point you can fold in any dry optional ingredients.
Your dough, should be a little thick, wet and sticky, so you may need to add a little more water, if its to
dry.
Preheat the oven to 350 F.
On a baking sheet, line it with parchment paper.
Spoon the mixture onto the parchment paper, and bake for about 10-15 minutes.
This recipe makes about 25 small cookies.
I love to double this recipe, and make a batch of 50 to last for a few days of breakfasts. :)

Balsamic vinegarette Olive oil dressing

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

• 1 shallot, minced
• 1 clove garlic, minced
• salt and ground black pepper to taste

Avocado Chocolate Cookies

4 ounces organic, fair trade unsweetened chocolate melted in 1 tbsp. coconut oil
1 organic avocado
1/4 cup unsalted organic almond butter (may substitute peanut butter)
1/2 cup honey
3 organic, cage-free eggs
1/4 cup organic cocoa powder
3 tbsp. organic almond flour (like this)

Instructions:

1. In a food processor, puree the avocado until it’s very smooth.

2. Add the other other ingredients, one ingredient at a time, and pulse until the batter is combined.

3. Chill the batter in the fridge for at least an hour.

4. Fill a pastry bag with the chilled batter and pipe the batter out onto a cookie sheet lined with parchment paper, about a tablespoon at a time. Or, drop the chilled batter onto the paper by heaping tablespoonfuls.

5. Bake at 350 degrees for 15-17 minutes (check after 15 minutes).

6. Allow the cookies to cool for five minutes, then remove to a cooling rack or plate.

Enjoy!

Paleo Mug Cake

3 Minute Chocolate Paleo Mug Cake
via Delighted Momma

3 tbs of almond meal
3 tbs of cocoa powder
2 tbs of honey
1 tsp of vanilla extract
1 egg
a few dashes of salt
a few (5) dashes of cinnamon

http://www.delightedmomma.com/2012/09/3-minute-chocolate-paleo-mug-cake.html

pin it: http://pinterest.com/pin/203295370654579357/

Vaccinations

http://healthimpactnews.com/2013/dr-kurt-why-i-will-never-choose-to-vaccinate-my-own-son-and-any-future-kids-my-wife-and-i-have/

Cod Liver Oil

http://www.thehealthyhomeeconomist.com/fermented-cod-liver-oil-best-supplement/

Honey poppyseed dressing

1 c. honey
1 tsp. dry mustard
1 tsp. paprika
2 tsp. poppy seeds
5 tsp. vinegar
1 tsp. lemon juice
1 tsp. grated onion (opt.)
1 c. oil

In a blender or with an electric mixer, blend together all ingredients except the oil. Gradually add the oil, beating constantly until mixture thickens. Store in a covered jar in the refrigerator. Yield: 2 cups. 1 tablespoon = approximately 95 calories.

Lazy Cake Cookies

Banana Nut Cinnamon Rolls

Banana Nut Cinnamon Rolls
These easy no yeast cinnamon rolls are a great way to have breakfast on the table in under 45 minutes. The
banana flavor really shines through and make the dough sweet and soft.
Ingredients
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup finely chopped walnuts
1 Tablespoon, butter, melted
2 3/4 cups flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup mashed banana (1 banana)
7 Tablespoons butter, melted and divided
3/4 cup buttermilk
4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon milk
1/4 cup finely chopped walnuts (optional)
Instructions
1. Mix together the filling ingredients until they resemble sand. Set aside.
2. Sift together the dry ingredients. Add the buttermilk, banana, and 2 Tablespoons melted butter. Mix

Cake Batter Bark

Source: Slightly adapted from How Sweet It Is

Ingredients:
7 ounces good dark chocolate (I used Trader Joe's brand)
12 ounces good white chocolate (I used Ghirardelli)
1.5 heaping tsp.  yellow bake mix
Colored sprinkles

Directions:
1- Melt the dark chocolate in the microwave, over a double burner, or over low flame. Spread thinly over parchment paper of a silpat.
2- Cool in the freezer for 20 minutes.
3- Melt the white chocolate. Add the cake mix, stir well. Spread over the dark. (Do a little bit at a time because it will melt the chocolate and it won't look as pretty.)
4- Top with rainbow sprinkles. Freeze for 20 more minutes.
5- Break into pieces and keep in the refrigerator until you are ready to eat it.

Sand Castle Cake

This crumb-covered cake is "shore" to make a splash at any beach- or sea-themed birthday bash. Scatter some candy seashells and rocks around the base and prepare for a wave of compliments.

What you'll need

• 8-inch round yellow cake
• 9-inch square yellow cake
• 2 (12-ounce) cans whipped vanilla frosting
• Vanilla wafers, 12-ounce box
• 4 jumbo ice-cream cups
• 2 small ice-cream cups
• 6 sugar cones
• Graham cracker sticks (we used Nabisco Honey Maid Grahams Honey Sticks)
• Candy seashells and rocks

How to make it

1. 
   Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
2. Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
3. Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks. Serves 12.

Cheesy Potatoes

1 28 oz. bag frozen hashbrowns
1 small can cream of chicken soup
1/2 c. sour cream
4 oz. cream cheese
1 c. cheddar cheese, grated
(I added a little bit of melted butter, help me God. The reason being one - butter is tasty and two - one recipe had a bit of melted butter and one did not, so I chose to add just a bit as a compromise)

1.  Preheat oven to 350-f degrees.  In medium sauce pan mix chicken soup, sour cream and cream cheese until smooth and creamy.  Add cheese (and butter if using) and stir until melted.  Add hashbrowns and stir well to combine. Pour hashbrowns into a deep 9"x9" casserole dish (greased). Smooth out flat and bake for 1 hour or until light brown and bubbly.

Paper Plate Bowl

Cake Mix Cinnamon Rolls

Cake Mix Cinnamon Rolls Recipe:

(Makes 24 rolls)

Ingredients:

Cinnamon Rolls:
1 box of white or yellow cake mix
2 packages of active dry yeast
2 1/2 cups of warm water
1 teaspoon vanilla
1 teaspoon salt
5 cups flour

Filling:2 cups brown sugar
Cinnamon
1/2 cup butter, softened

Frosting:
1 can cream cheese frosting

Directions:

Mix yeast and warm water until dissolved.  Combine cake mix, salt and flour in a large bowl.  Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture.  Mix well.  This may require kneading with your hands a bit to completely combine ingredients.  Cover tightly.  Let rise for one hour.  Punch down and let rise again for another 30-60 minutes.On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.  Once dough is rolled out, brush with softened butter.  Sprinkle with brown sugar.  Sprinkle with cinnamon – use as little or as much as you like.  Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.  Slice dough into 24 equal sized pieces.

Place rolls in two greased 9×13 pans.  Cover and let rise until doubled in size.  I usually sit my rolls on my stove top while my oven preheats to 350 degrees.  This allows them time to rise and provides a bit of warmth from the oven warming.  Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls. Remove from oven and let cool slightly.  If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes.  If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.
(Recipe from Love From the Oven)

7 CALORIES BROWNIES

7 CALORIES BROWNIES

(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Sweet Potato Lasagna

Sweet Potato Lasagna
via Healthilinguist 

2 sweet potatoes, sliced ¼” thick lengthwise
4 zucchini, sliced ¼” lengthwise 
1 ½ lbs grass fed ground beef
1 large onion, chopped
4 cloves garlic, minced
1 cup tomato purée
2 tbsp coconut oil or extra virgin olive oil + extra for brushing
1 tbsp dried oregano OR fresh, chopped
Pinch of sea salt
Pinch of fresh cracked pepper
1 tsp garlic powder (optional)

For the parsnip layer:
1 lb parsnips, peeled & sliced
1 tbsp coconut oil or extra virgin olive oil
1 clove garlic, minced
½ cup pecorino romano (optional)
1 cup coconut milk
Pinch of sea salt
Dash of paprika

Sweet Potato Slices

Basic Granola Recipe

Basic Granola Recipe
By Roxanne Webber
Basic Granola

Difficulty: Easy | Total Time: 40 mins | Makes: About 3 cups

Granola is basically toasted oats. It’s incredibly easy to buy for exorbitant prices, yet incredibly easy to make at home. Here is a basic granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this recipe if you like other spices, a little less honey, more salt—it’s pretty forgiving, and customizing your own blend is fun.

What to buy: If you want to experiment even more, try using other rolled grains such as rye, spelt, kamut, or barley instead of rolled oats.
INGREDIENTS

3 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small-dice dried fruit
1/2 cup coarsely chopped raw or toasted nuts or seeds

INSTRUCTIONS

Heat the oven to 300°F and arrange a rack in the middle.
Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.

Homemade Shampoo

Homemade Coconut Milk Shampoo:

1/4 cup coconut milk (Like I said, you can either make your own, or use store-bought)

1/3 cup liquid castile soap (like Dr. Bronner’s)

1 tsp vitamin E, olive or almond oil

10 to 20 drops your choice of essential oils (I used lavender. Next time I think I’ll do something citrusy just for fun. :-)

Combine all ingredients in a shampoo bottle or jar and shake well to mix. (I bought the squeeze bottles above at the dollar store.) You can keep it in the shower for up to one month…just shake before use.

Simple Tomato Sauce

http://kitchenmeetsgirl.com/simple-tomato-sauce/

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1 can (15 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 1/2 tablespoons red wine vinegar
• salt, to taste

Instructions

1. Heat olive oil in a small saute pan over medium-high heat. Once oil is warm, add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it will taste bitter.
2. In a medium bowl, combine garlic oil mixture with the remaining ingredients. Season with salt to taste. Use immediately. May refrigerate in an airtight container for up to 1 week.