Healthy Protein, Fats, & Carbs

30 day Challenge exercises

Sore throat remedy

Diffuser Recipe Ideas

Simple Bean Salad Formula

Freezer Lasagna

Quadruple your lasagna recipe, label and freeze!

Seasoning Blend

This is a great general seasoning for chicken and fish.

You can find it at Costco

Almond Milk

I use my almond/soy milk maker (and I triple the recipe cause we go through almond milk so fast), but if you want to make your own... here's how to with a blender:

-1 cup RAW almonds soaked in water overnight (at least 6 hours)

You may want to blanch the almonds and peel to make the straining process easier (this is time consuming though) OR just buy blanched RAW almonds

-4 cups water

-1 tsp vanilla extract

-1.5 tbsp maple syrup or agave/honey

-dash of cinnamon

-pinch of salt

Bring 4 cups of water to a boil (optional)

Place almonds in a blender and add about 1.5 cups of water.

Blend until it gives you a smooth paste (about 1-2 minutes).

Add the cinnamon, salt, maple syrup or agave/honey and the remaining 2.5 cups of water.

Blend everything together for another 2-3 minutes, until its completely smooth and frothy. A pinch of salt brings out the other flavors in the milk.

To strain the almond milk, place 3 or 4 layers of cheesecloth over a metal strainer and set over a bowl. Pour the almond milk through the strainer into the bowl. You may have to do this part in batches, depending on the size of the bowl and strainer. Use a rubber spatula or wooden spoon to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.

Once most the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid. You'll be left with really fine almond MEAL inside the cheesecloth. Just discard this if you want. Store in the fridge up to 1 week.

Here's a great reference:

http://www.ohnuts.com/blog/2011/03/how_to_make_almond_milk_recipe_1.html

Buttermilk Syrup

Bring to a boil in a large, TALL pan:

2 cubes real butter

2 cups sugar

1 cup buttermilk

Add:

1 tsp baking soda (makes above mixture bubble up VERY VERY HIGH- be careful and use a tall pot so it doesn't boil over!)

1 tsp vanilla

Let cook util foam dissolves, stirring once in a while
makes just about 4 half pint bottles.

Raspberry Cooked Jam

I use MCP fruit pectin made by Sure Jell

MUST BE MCP in the 2oz box.

Need:

-Nine, 6 oz Driscoll’s Raspberries (from fruit market)

OR 9 cups whole berries, or 6 cups crushed berries

-MCP Fruit Pectin

-4 lb bag sugar

-Canner/Boiler with supplies for bottling

-Six, 1 pint bottles with lids (pre washed and dry)

-Extra Large Pan (over 8 quart)

-wooden spoon

-about 2 medium and 1 large bowl

Crush Raspberries one cup at a time till you get 6 cups crushed berries

Place in large Pan/Saucepot

Measure 8, ½ cups sugar (almost a 4 lb bag) in separate bowl and set aside

Stir in 1 box pectin into fruit in stove top pan

Bring to a full rolling boil on high heat, stirring constantly

Stir in sugar quickly

Return to a full rolling boil and then time it to boil exactly 4 minutes (for jams), stirring constantly. This is the hardest part because it is very hot and splatters. Once it turns to a full boil, I turn the heat down to medium-high to control the rolling boil, continually stirring and using a lid to protect me from getting splattered J

Remove from heat

Skim off foam with metal spoon

Ladle quickly into prepared jars (leaving 1/8 inch space from top)

Wipe jar rims

Cover with two-piece lids. Screw bands tightly

Place jars on rack in canner

Hot water must cover jars by 2 inches

Add boiling water if needed

Cover and bring water to a gentle boil

Once boiling, process in canner for 10minutes in Kentucky, 20 minute in Utah (depending on altitude)

Remove jars and place upright on towel to cool completely

After jars are completely cool, check seals

If lid springs back, lid is NOT sealed and refrigeration is necessary

Let sealed jam stand at room temp for 24 hours

Store in cool, dry, dark place up to 1 year

Unopened jams store in fridge up to 3 weeks

MAKES 6 pint bottles

ENJOY

Play Dough (Not to Eat)

combine these 3 ingredients and boil:

1 cup boiling water

1, 1/2 tbls vegetable oil

4-6 drops food coloring

Combine these 3 items in a bowl:

1, 1/4 cup flour

1/2 cup salt

1/2 tbls Alum or Cream of Tartar

Pour liquid over dry mixture and whisk together. Put wax paper on counter and pour play dough on it. Let cool a little, then knead it until its soft

Homemade Honey Butter (Rachel Gubler)

1/2 cup (1 cube) butter-softened

/14-1/2 cup honey

3 tbsp-1/4 cup powdered sugar (depends on how 'unhealthy' you want it)

whip together till smooth

place in jar(s) and refrigerate

OR

1 lb. butter (softened)

2 cups honey

7 oz bottle marshmallow cream

Whip softened butter. Add marshmallow cream and honey gradually while whipping. Makes 5 cups. Place in jars and refrigerate.