Easy Homemade Pizza Rolls (DF) | Better Batter Gluten Free Flour Tony’s or Totino’s Pizza rolls are a guilty pleasure for most people – especially college students and parents of hungry toddlers. This gluten free, dairy free version can be made in bulk ahead of time and frozen. You’ll find they taste every bit as good as the real thing. Ingredients 2 pounds finely minced pepperoni (we recommend chopping in a food processor) 1 medium green pepper, finely minced 3/4 cup fresh sliced mushrooms, finely minced 1/2 c green onions, finely minced 2 (14 ounce) jars pizza sauce 1 recipe Vegan Wonton Wrappers ,enough to make 32 2″ egg roll wraps oil (for frying) Instructions Combine above ingredients except wrappers (and oil). Place egg roll wrappers on the table in front of you. Fold the wrapper in half, lengthwise, so that you have formed a filled rectangle. Pizza rolls may be frozen at this point. To cook, fry in 1” of 375º oil for 1-2 minutes til golden brown. Serve with addition pizza sauce for dipping, if desired.
how-to energy bar Energy bars are a terrific option for athletes – or anyone – looking for a quick source of protein, complex carbohydrates, and vitamins & minerals. Conveniently packaged and easy to throw in a gym or golf bag – or briefcase, for that matter – they’re a quick source of energy for athletes, students, or harried, on-the-go executives. Homemade energy bars offer all these benefits plus will save you money, and they are surprisingly easy to make! ! Before we get to the actual recipe, a few general comments on energy bars: Most commercially available energy bars – Clif Bars, Power Bars, and the like – cost around a dollar each. Most energy bars contain around 220 calories. For anyone who is less active, energy bars are a good option especially if the alternative is junk food, a candy bar, or the fatty, cholesterol-laden hot breakfast buffet at your hotel. That disclaimer issued, let’s look at how you can create tasty energy bars with little effort and less than 45 minutes . Other …and after:
Fruit & Nut Grain-Free Bars | Honey Pacifica Kitchen Notes Back-to-school is almost here, and that means it’s time to find some wholesome lunchbox ideas that are as easy to make as they are tasty. Of course, we adults need healthy options too! And the good news is, these protein-rich bars are a hit with kids and adults alike! Inspired by my affinity for KIND Fruit & Nut Bars, this honey-sweetened, grain-free version is far less expensive to make than purchasing its namesake. And even better, you can customize the recipe to make a wide variety of flavor-combinations based on your own personal taste preferences (and your kids too)! Fruit & Nut Grain-Free Bars Servings: 8 bars Active time: 15 minutes Total time: 35 minutes Ingredients 1/3 cup pure honey (I prefer sage due to its mild flavor)2 tablespoons coconut flour1 tablespoon *all-natural almond butter1/8 teaspoon sea salt1 1/3 cups chopped whole *nuts 1/2 cup chopped dried fruit 1 cup unsweetened coconut flakes (not finely shredded coconut) Directions Preheat oven to 300 degrees.
How To Make Healthy Popcorn Whether you are curling up in front of the television to watch your favorite show or gearing up for a movie night, popcorn may be your go-to snack. Microwave popcorn options are convenient but controversial due to the amount of fat they contain. Yet, an ounce of plain, unpopped popcorn kernels only contains 1 g of fat. Preheat a stovetop burner on medium-high heat. Pour 1/3 cup popcorn kernels into a medium-to-large pot. Place the pot on the stovetop and cover with the lid. Grab each handle of the pot if they are heat-resistant and won't get hot during cooking. Shake the pot lightly back and forth several times to move the kernels around. Listen as it pops and shake the pot three times every 10 seconds. Remove the lid when you no longer hear the popcorn popping. Pour the popped popcorn into a bowl and sprinkle lightly with salt. Toss the popcorn lightly in the bowl to distribute the seasonings and serve.
the 'happy shake' There’s a very good reason why it’s called the Happy Shake! Though this creamy blend tastes like a delicious dessert, it’s chock-full of spinach, berries and super happy foods, like raw chocolate and maca. The Happy Shake is a meal replacement. It’s a key place to start when trying to lose excess weight, increase energy levels, and get healthier and happier. Before you get started, keep in mind the Happy Shake is more about technique than anything else. You can take these same ingredients, throw them into a blender and get a glass full of lawn clippings. ingredients: 1/2 cup water 3-4 cups spinach 1 Tbs. coconut oil 1 Tbs. raw maca powder 2 Tbs. raw cacao powder 1 cup FROZEN blueberries 3/4 cup FROZEN cherries 1/4 cup FROZEN banana Optional: a little raw honey for those who like extra sweetness Optional: 3 ice cubes or a small handful of ice for those hot humid days In your Vitamix or blender start with: 1. 2. 3. I have to say, in my experience, I have never met a bad egg. 4 . 5. 6. 7.
Banana-Cashew Balls Summer’s here, and my daughter is spending large parts of her days swimming instead of sitting in a classroom. E’s on two swim teams, one that practices first thing in the morning and another that practices late in the afternoon. During the middle of the day, she’s constantly in the kitchen trying to replace the calories she’s burning off, and I’m finding it hard to keep enough food in the house to satisfy her. She’s not fond of snack food–she tends to prefer “real” food like pasta, baked potatoes, and samosas–but I like to keep a few healthy treats on-hand that she can grab on her way to or from swimming practice. The key word is healthy, and most packaged snacks just don’t fill the bill. When you’re looking for snacks that don’t have refined sugar, flour, or oil, the only option is to make them yourself. If you like banana Larabars or sun-dried bananas, you’ll love these banana-cashew balls. (printer-friendly version) Ingredients Instructions Moisten your hands. Nutrition Facts
no bake granola cakes Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans. February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting. A couple days ago I decided I needed to switch things up, I needed to ask for help. [Something I dislike doing, but need to realize that it's okay to get a hand with things and let people in] I sent a message to Angie, a triathlon coach I’d been chatting with back in August and before I knew it I had a new training plan. First thing I told myself: it’s okay to be nervous and a bit overwhelmed. Change has always been hard for me, but I just need to believe in myself and keep my end goal in sight. Second thing I told myself: holy moly, I’m actually going to do this! Then I had a granola cake. [print_this] No Bake Granola Cakes Vegan, Gluten free, Dairy free All the granola taste and texture in a convenient cake! Ingredients
22 Ways To Get Your Vegan Snack Attack On It must be snacking season because I’ve had a lot of emails lately asking for some healthy vegan snack ideas and I thought it was a great idea for a post. Many of the recipes below are also some of the most popular snack recipes of 2011, so I will also add this post to my Top Recipes of 2011 page for easy reference. Ready to get your vegan snack attack on? 1. Endurance Crackers My all-time favourite cracker and quite possibly one of the top 3 recipes so far in 2012. 2. Enjoy this ultra-creamy, thick, and energizing smoothie, with a hint of orange that will help keep those cold bugs at bay! 3. Love dipping your finger into a bowl of cake batter? 3. Just like my favourite salt and vinegar chips, but better. 4. Incredibly easy to make. 5. Growing up, I always loved strawberry nutri-grain bars. 6. Adapted from the lovely Heather, this almond butter is the best thing to pair with a juicy apple or drizzled over fruit. 7. 8. 9. 10. for the rest click the link to continue… 11. Simple. 12. 13. 14.
chicken soup substitutes You can’t escape it. No man is immune to The Cold. The cure? Feed it, as they say. To combat the inevitable, you'll probably whip up a batch of your old stand-by, chicken soup. Their selections range from French-native Francois Payard who remembers eating chicken soup as a kid to a Japanese chef reminiscing about his sake and fish remedy. MEXICO CITY: Tortilla Soup“My parents would make tortilla soup with pureed roasted tomatoes and roasted chilies. CHINA: Ginseng Chicken Soup “My mom always made me ginseng chicken soup when I was sick. BRAZIL: Cachaça Night Cap “My mother used to make me a before-bed drink when I had a cold. AUSTRIA: Oxtail Consume “In Austria, almost everyone gets Ochsenschwanz Consommé (oxtail consume) soup when they are sick. INDIA: Lentils and Rice with Vegetables “This dish, called khichdi in Hindi, is considered India's comfort food and has a similar texture to a risotto. SWEDEN: Rose-hip Soup "My mother used to give me a nice helping of warm rose-hip soup. 1. 1.
Balance and Baking | Live. Learn. Love. Eat. As you well know, I am a firm believer in balance. I crave it. I long for it. I search endlessly for it day in and out. I started working out again, after taking a break for a couple of weeks. I still make sure to move my body an hour a day, usually just doing yoga or going for a walk, but suddenly it has turned winter here in Manitoba now and it is COLD! Cold to me = being stuck inside, sitting around and being lazy which = feeling down and being tired all the time so that is why Saturday I just couldn’t take it anymore and got off my butt to do my total body cardio workout. The problem is that every time I start doing cardio work outs again, I get really unpleasant. So I wonder if the working out is worth the let down afterwards. Yoga is not only a great workout, but it also great life practice. Whenever I hit the mat, even for just 30 minutes, it paces me for my life as a mother. So those are some of my thoughts and why I love yoga and will never divorce it. Makes 2 dozen cookies
garlic recipe Photos: Jaden Hair A friend recently bought a jar of already-roasted garlic, thinking it would be great warmed and stirred into mashed potatoes. “It’s already roasted and it’s so easy!” she exclaimed. “Yeah, but it also cost you $4.99 and has absolutely no taste to it,” I replied. It’s true, pre-roasted garlic is a rip-off, and with the bulbs having spent weeks crammed in a jar, it had the texture of baby food ... and tastes about the same. Roasting your own garlic only takes 3 minutes of hands-on time and costs just maybe 30 cents. To roast garlic, lop off the top of the garlic just like this: Place the bulb on a piece of tin foil, and drizzle about 2 teaspoons of olive oil right on top. Scrunch up the foil, and put it in a 400 degree Fahrenheit preheated oven for 30 minutes. Let it cool for a bit, just enough so you can handle it. Now, you've got roasted garlic. Roasted Garlic Mashed PotatoesServes 6 Directions: 1.