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Week of Sept. 19, 2016

Caviar

Texas Caviar

I may have posted a similar recipe or “Cowboy Caviar” previously.  Be sure to rinse and drain all the canned items.  If there are t hings you highly dislike you can leave out a thing or two, but I like it ALL!

Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can whole kernal corn, drained
  • 1 large orange or red bell pepper, diced
  • 12 grape or cherry tomatoes, halved
  • 1 bunch cilantro, chopped
  • 2 large avocados, peeled, pitted and diced
  • juice of 2 limes
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 2 cloves garlic, mashed or finely diced

Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.  Eat with your favorite corn chips. ENJOY!

Zoodles with Garlic Parmesean Butter

Zoodles what is it?

Well it is zuchinni cut with a spiralizer or vegetti (purchase on AMAZON or Bed Bath and Beyond) Similar to this zucchini-noodle-spiralizer-2

ingredients

  • about 2 medium zucchini
  • 2 Tablespoons butter
  • 3 large cloves garlic, minced (or to taste)
  • 1/2 cup parmesan cheese
  • sea salt and pepper, to taste
  • 1/4 teaspoon red chili flakes, optional

Directions:

Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic till fragrant and translucent. Don’t burn the garlic.
Add zucchini noodles and cook till tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or al-dente you want the zucchini. Don’t overcook the zucchini noodles or else they’ll become mushy.
Remove the pan from the heat, add Parmesan cheese and season generously with salt/pepper to taste. Add chili flakes if desired, then serve warm.

Chicken Sausage with Sweet Potato

This is so EASY!!

  • 3 tablespoons olive oil
  • 1½ white sweet potatoes, diced into ½-inch cubes
  • ½ red onion, diced
  • 12 ounces chicken sausage links, cooked and sliced
  • ½ bell pepper, diced
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and red onion, and season with salt and pepper. Cook for about 15 to 20 minutes, until the potatoes start to turn golden brown. Add the sliced cooked sausage and bell pepper. Cook, stirring occasionally, for about 10 more minutes.  Potatoes should be fully cooked. Remove from heat; garnish with parsley.

Cabbage Roll Soup

Ingredients
  • 2 pounds ground beef (I prefer Turkey meat)
  • 1 large yellow onion, chopped
  • 1 small head cabbage, chopped
  • 2 14.5 ounce cans diced fire roasted tomatoes
  • 1 6 ounce can tomato paste
  • 6 oz water
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

 

  • Optional for extra spice:
  • 1 teaspoon Crushed Red Pepper
  • 1 teaspoon Cumin
  • A few leaves of chopped fresh basil
Instructions
  1. Heat a Dutch oven or extra large skillet over medium-high heat.
  2. Drizzle a teaspoon of olive oil and cook the onions until translucent. Cook beef or turkey mean and onion in the hot Dutch oven until browned.
  3. Drain and discard grease.
  4. Add the chopped cabbage, tomatoes, tomato paste, water, garlic, salt, pepper, crushed red pepper, cumin and fresh basil. I found by using the fire roasted tomatoes it made a huge difference in taste.
  5. Bring the ingredients to a boil.
  6. Cover Dutch oven, reduce heat, and simmer until cabbage is tender. This will take about 30 minutes.
  7. It may seem like you don’t have enough water at first but when the cabbage cooks down it will be perfect

Bacon Broccoli Salad

I no longer eat pork products, I never really liked bacon all that much,(I know gasp), I like turkey bacon for some things, but then I found SCHMACON Beef Bacon!!  I can only get it at one place here where I live and it is Central Market in South Texas.  You can find it on AMAZON, but I have never ordered it that way. This is what it looks likeschmacon

I prefer this for certain recipes, this one  happens to be one of the recipes I would say needs to be pork or beef bacon

INGREDIENTS

  • 6 cups fresh broccoli florets
  • 1/3 cup red onion, diced
  • 1 cup celery, diced
  • 2 cups seedless red grapes, halved
  • 1 cup plain greek yogurt
  • 1/3 cup coconut sugar
  • 1 tablespoon apple cider vinegar
  • 8 slices bacon, pork or beef
  • 1/2 cup slivered almonds

PREPARATION

  1. Cook bacon in large skillet over medium-high heat for 10 minutes, or until crispy.
  2. Combine broccoli, red onion, grapes and celery in large bowl.
  3. In a separate bowl, whisk together yogurt, sugar and apple cider vinegar.
  4. Drain bacon slices on paper towel. Crumble 7 slices of bacon and mix into broccoli mixture
  5. Crumble remaining bacon and mix into dressing. Pour dressing over broccoli and toss together.
  6. Mix in slivered almonds so everything is thoroughly coated, then cover bowl with plastic wrap, and refrigerate for at least 2 hours before serving so flavors combine.

Winter Salve Rub

It is September and I am seeing the leaves begin to fall already, in fact they started falling in August this year, earlier than I have ever seen them fall before, and lots of them.  This makes me think we may have an early winter and a long cold one.

This reminds me that I need to stock up on my winter essentials like a winter chest rub, a good winter salve, and my Winter Wellness essential oils to help support my respiratory system. Oils like Eucalyptus, Wintergreen and Peppermint.  The tree oils like Juniper, Balsam Fir and Black Spruce.  For my digestive system DiGize is always a good choice if I need digestive support.  Thieves blend is a good essential oil to diffuse and rub on the bottom of the feet daily as a good immune support.

Here is a good Salve base that you can make and add whatever oils you choose for yourself and whatever body system you need support in most.  It makes about 3.5 ozs

Winter Salve Base

1/4 oz beeswax pellets like these or shave from a block and weigh, having a good kitchen scale is useful for this.  I get a block like this by mail order from www.Austinhoneyco.com

 

1/4 cup sesame, sweet almond, or jojoba oil (I get my carrier oils from Dr. Adorable on AMAZON)

1 Tbl virgin cold pressed organic coconut oil (Like this one)

30 drops of one of the recommended essential oil synergies (I only use and recommend these)

Melt all but the essential oils into a double boiler or put a pan into another pan of boiling water on medium.  Let everything melt together, cool to the touch and add the essential oils now or when you whip it up*, heating the essential oils destroys the therapeutic properties.  Use the following oil synergy recipes according to your needs.

*As it begins to cool and harden, you can use a hand mixer to whip it up nice and fluffy or place in the refrigerator for 30 minutes and then whip(this is a great time to add the oils). Place the balm/salve into tins or a small glass jar and use as needed.

Respiratory Support

for a 5 ml synergy mix 40 drops eucalyptus globulus, 22 drops peppermint and 58 drops rosemary (Rosmarinus officinalis)

Respiratory Support accompanied by cough

for a 5 ml synergy mix 40 drops Myrtle, 50 drops Frankincense, and 30 drops Niaouli (Melaleuca quinquinervia)

Respiratory support for those under 2 years of age

for a 5 ml synergy 20 drops pine, 35 drops frankincense, and 20 drops of fir.  Top it off with 75 drops sweet almond or olive oil.

 

 

 

Week of Sept 5th, 2016

Week of Sept 5th, 2016

Crock Pot Spaghetti Squash

This is so easy, so I will just post the link here:

Crock Pot Spaghetti Squash

Bacon Guacamole Chicken Bombs

My son made this last week, if he can do it so can ya’ll.  He has always loved to cook, it looks delicious!

 

Ingredients:
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 Tbsp. cilantro, chopped
½ Tbsp. kosher salt
2 Tbsp. freshly squeezed lime juice
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
8 bacon strips ( I don’t eat pork so I buy Beef Bacon by SCHMACON, find at Whole Foods)
1 Tbsp. canola oil
Directions:
1. Preheat oven to 400°F.
2. Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
3. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
4. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
5. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes.

Rolled Chicken Alfredo

A twist on the traditional alfredo dish we all know and love.  Try it rolled in a lasagna noodle!

INGREDIENTS

  • 3 tbsp. butter (plus more greasing the dish)
  • 3 tbsp. flour
  • 2 1/4 c. milk (preferably 2% or whole)
  • Juice of 1 lemon
  • 2 tsp. chopped parsley
  • 2 garlic cloves, minced
  • 2 tbsp. cream cheese, softened
  • 2 c. shredded rotisserie chicken
  • 1/2 c. finely grated Parmesan
  • 8 cooked lasagna noodles
  • kosher salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and about 1 teaspoon of parsley. Season to taste with salt and pepper. Then stir in shredded chicken.
  3. Spoon a thin layer of sauce onto the bottom of the baking dish.
  4. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
  5. Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

Chicken Quinoa Salad

INGREDIENTS
Chicken + Seasoning
1 chicken breast
2 teaspoons olive oil
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon kosher salt

Dressing
1⁄2 standard cup of Plain Greek yogurt
1⁄2 avocado
1 clove garlic, chopped
1⁄4 cup cilantro, chopped
1⁄3 cup fresh lime juice
1⁄2 cup olive oil
1⁄2 cup water
1⁄4 teaspoon kosher salt

Salad
4­-5 cups baby spinach
1⁄2 avocado, diced
1⁄4 cup red quinoa, cooked
1⁄4 red onion, finely chopped
1 navel orange, sectioned

PREPARATION
1. Preheat oven to 425.
2. Tear an 8×10 piece of foil, and pour olive oil, cumin, chili powder, cayenne, and salt into the middle. Stir with a spoon, then coat the chicken breast in the spiced oil.
3. Fold up the sides of the foil and seal tightly to encase the chicken. Bake 20 minutes, or until cooked through.
4. In a blender, combine yogurt, avocado, garlic, cilantro, lime juice, olive oil, water, and salt. Blend until smooth and creamy. Set aside.
5. Arrange spinach, quinoa, chicken, orange sections, avocado, and diced red onion in a bowl. Drizzle with dressing and toss to combine.

Sweet Spicy Grilled Salmon

Ingredients
2 tablespoons hot sauce, such as Frank’s
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill

Directions
Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.

Old Fashioned German Chocolate Cake

Posted on by rosalie627

Old Fashioned German Chocolate Cake

I normally would not post a recipe like this because it isn’t the greatest if you want to advocate healthy eating.  You know what?  I don’t know, but I do know you can eat whatever you want in moderation.  Now I do not advocate eating all processed food of course, but once in a while a person needs cake and I personally love German Chocolate cake, so here ya go!!  Chocolate is good for you and pecans are good healthy nuts, coconut offers so many health benefits, and who can go wrong with some eggs and milk??

You are very welcome!

Ingredients

1 pkg baker’s german sweet chocolate (4 ounce)
1/2 c water
2 call purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large egg yolks, room temperature (reserve whites)
1 tspvanilla extract
1 c buttermilk
4 large egg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING

1 can(s)evaporated milk 12 ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker’s angel flake coconut
1 1/2 c broken pecans

Directions Step-By-Step

Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9″ pans and frost between the layers.

Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.

Separate eggs. Beat egg whites until stiff peaks form and set aside.

Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.

Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.

Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.

SPECIAL NOTE: If you’re making the three 9″ layers, you’ll want to let the frosting cool a bit to thicken.

Want great hair?

Want great hair?

Posted on by rosalie627

Want great hair?

Try this DIY hair mask using essential oils.FB_IMG_1472244088293

I just love coconut oil and all its benefits. Using in my hair is just one of the many ways I use it.

Remember if you need to stock up on oils, or maybe you haven’t started using them yet contact me right away. I can start you out with a wholesale membership that saves 24% everyday. Plus, we have a great rewards program that allows you to get free product monthly, loyalty gifts and special rewards program only perks.

Check it out here:

Www.thingsthatwarmtheheart.com

FRIDAY FREEDAY – Get a FREE Garmin VIVOSMART

FRIDAY FREEDAY – Get a FREE Garmin VIVOSMART

Posted on by rosalie627

EnrollmentPromo

If you’re on my business building team and like free things, look what you can get this  month just by enrolling 5 new members!  A Garmin Vivosmart heart rate monitor and the new member will get an additional bottle of essential oil, a 15 ml bottle of Cedarwood, ONE OF MY FAVORITES.  That would be a total of 12 oils by purchasing a Premium starter kit in August.

If you are not a member of my team yet, then all you need to do is enroll with me as a wholesale member and then enroll 5 of your friends or family before the end of August.  Do you know that in addition to the FREE GARMIN VIVOSMART you will get a thank you check for for $250 as well?  Yes you saw that, $250 will also be sent your way.  Here is what Young Living is doing as a business building promotion for the month of August, it’s till not too late to get this!

In August we’re all about beating our personal records. That’s why we’re launching the Up Your Game promotion! Enroll five or more members who buy the Premium Starter Kit and you get a free Garmin Vivosmart heart rate monitor. This device offers the perfect fusion of business and fitness functions, with its activity tracking, reminders to move, and syncing capabilities for your phone, email, and social media accounts.

But you’re not the only one who can get freebies! With each purchase of a Premium Starter Kit, your newest YL team members will receive a 15-ml bottle of Cedarwood essential oil.

Week of Aug 22, 2016

 

WEEKLY TIP

I have no tips about cooking, however this is breaking news for Cancer patients.  Please support INTEGRATIVE CANCER THERAPIES.  Great strides are being taken to heal those who are suffering from this disease of the body.  It can be cured!!!  Here is a great article regarding research being done right now by Hsueh-Kung Lin!

http://ict.sagepub.com/content/early/2016/08/16/1534735416664174.abstract

If you’d like to follow Mr. Lin on facebook he would appreciate your support.  Here is a link to his page https://www.facebook.com/hsuehkung.lin?fref=nf   go check it out and give him some LIKES

Lemon Butter Chicken and Zoodles

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 med zuchinni sliced into zoodles (get a spiralizer here) or you can buy a spiralizer at Bed Bath & Beyond or Target and even Wal-Mart
  • 1/4 c. butter
  • 2 cloves garlic, minced
  • 1/2 small red onion, finely chopped
  • 1/3 c. freshly squeezed lemon juice (from 4 lemons)
  • 1 lemon, thinly sliced into half moons
  • Zest of 1 lemon
  • pinch of crushed red pepper flakes
  • 3 c. baby spinach
  • 1/4 c. Parmesan

DIRECTIONS

  1. In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
  2. Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in 1/4 cup  water.  Add zoodles, cook until desired tenderness
  3. Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
  4. Top with Parmesan.

Chicken Francaise

INGREDIENTS

  • 2 chicken breasts
  • Half cup plain flour
  • 2 eggs
  • 1 handful of fresh parsley
  • 50g – 2oz Parmesan cheese
  • 1 cup white wine (or 1/4 cup apple cider)
  • 1 cup chicken stock(I use my own home made bone broth)
  • 1 garlic cloves
  • 4 tbsp olive oil
  • 4 tbsp butter
  • Half lemon
  • Salt and pepper

DIRECTIONS

  1. Remove chicken skin, then butterfly cut your breast
  2. Place open breast on cling wrap, fold over cling film and flatten using the flat side of a meat mallet.
  3. Season eggs with salt and pepper in a large dish, give them a light beat.
  4. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
  5. Grate all the Parmesan cheese and add to egg-wash, mix well.
  6. Get your wine and chicken stock portions ready.
  7. Add the plain flour to a plate.
  8. Peel and finely chop garlic.
  9. To a frying pan add the olive oil and half the butter on moderate heat.
  10. Coat the chicken in the flour, shake off excess.
  11. Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
  12. Cook for approx 4 minutes each side (depending on thickness).
  13. Flip over once brown and cook the other side.
  14. Transfer chicken to a hot plate and rest.
  15. To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure) or apple cider.
  16. Add the crushed garlic.
  17. Add the squeeze of half a lemon.
  18. Add the chicken stock.
  19. Add the remainder of chopped parsley.
  20. Add the remainder of butter and reduce for 2 minutes on full heat.
  21. Return the chicken to the sauce and continue heating chicken on medium heat.
  22. Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick)

Great with Cilantro Lime Brown Rice

Roasted Veggie Salad

INGREDIENTS:

1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb Brussels sprouts, hulled and halved
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
3 Tbsp. olive oil
4 oz mixed greens

 

PREPARATION:

1. Preheat oven to 400°F/200°C

2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.

3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.

4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.

5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Serve with Avocado Dressing, recipe below.

AVOCADO DRESSING
1 avocado
1 small garlic clove
Juice of 1 lime(I add a drop of lime essential oil)
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper(I use Black Pepper essential oil)

Cowboy Caviar

My friend Debbie makes this all the time and it is delicious.  At my house it is a meal.  I like to dip celery sticks in it instead of tortilla chips.  Yes, I am that crazy about veggies!!

INGREDIENTS

  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (14 oz.) corn, rinsed and drained
  • 6 roma tomatoes
  • 1 avocado, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeño, seeds removed, minced
  • 1/2 red onion, diced
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste

PREPARATION

  1. Toss beans corn, tomatoes, bell peppers, jalapeño and red onion together in a large bowl.
  2. Season with salt and pepper, cumin and garlic powder, then add avocado and fresh cilantro.
  3. Mix gently with vinegar and water until everything is moistened.
  4. Taste and adjust seasoning, if necessary.
  5. Refrigerate for 15-30 minutes before serving. Enjoy!

Easy Cabbage Casserole (if you like cabbage rolls) 

INGREDIENTS
1 medium cabbage (shredded and bagged cabbage or coleslaw mix works great and saves this step)
16 ounces ground turkey or 16 ounces lean ground beef
1 cup yellow onion, chopped
2 garlic cloves, minced (more if you like)
1 eggs, beaten
1⁄2 cup milk
1 cup cooked rice
SAUCE
1 (14 ounce) can stewed tomatoes
8 ounces tomato sauce
10 ounces condensed tomato soup
1 tablespoon brown sugar
1⁄4 teaspoon cayenne (more if you like) (optional)
1 tablespoon Worcestershire sauce
1⁄2 teaspoon nutmeg, fresh ground is best
1 bay leaf
salt and pepper, to taste

DIRECTIONS
Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10×13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
Garnish with a dollop of sour cream if desired.

What’s All the Hype?

I’ve been using Young Living essential oils and supplements since April of 2015.  It has not only provided a non toxic way of cleaning and  fragrance to my home, but, blessed my family with both good health and a nice financial boost to my income.  It has allowed me to work from home, while on vacation, anywhere!  Oh and the hours, well as much or as little as I choose.

It’s both fun and rewarding.  I love sharing what essential oils have done for me and my family, I am not a salesman, I am just a woman who enjoys her freedom lifestyle, enjoys good health and natural living and most of all how I have something that can help others just like you.

Whether you are single, man or woman, a parent, a grandparent or just curious about essential oils, I am sure we can find something to chat about.  You may be the one who is tired of the corporate world and daily grind of commuting and punching that 9 to 5 time clock. Well, do I have a story to share with you about my Royal Crown Diamond.   This video really sums it up in a nut shell and I want to thank my friend Cara Kozier at Lifesanity.com for making this video and allowing me to use it.

 

 

Healthy Ice Cream Ideas

Healthy Ice Cream Ideas

Choco

Chocolate Avocado Ice Cream

Ingredients

2 ripe California avocados
14 ounces full fat coconut milk from a can
1/4 cup unsweetened dark cocoa powder (I use Raw Cacao, and get it here)
1/2 teaspoon salt
1/3 cup maple syrup                                                                                                                                     1 Tbl vanilla extract
1/4 cup chopped toasted almonds, (optional)                                                                                    1/2 cup dark mini chocolate chips

For mint chocolate

1-2 drops Young Living Peppermint Essential Oil (optional)

 

Directions

Combine avocados, coconut milk, cocoa powder, salt, maple syrup, vanilla, in a food processor, add optional essential oil if desired ( I use a Vitamix). Process until smooth, scraping down sides as needed.
Transfer mixture to an ice cream maker and churn according to manufacturer’s directions until thick and frosty, about 10-15 minutes.  Stir in chocolate chips.  You can also transfer to a container and just freeze for about 1-2 hours.
Add toasted almonds if desired 1 minute before turning off ice cream maker, just to combine.
Transfer to a freezer safe container and freeze for at least 1-2 hours to harden.
Remove from freezer and let sit at room temperature for 10 minutes before serving for easier scooping.

 

Avocado/Banana Chocolate Ice Cream and Variations

Ingredients
  • 1 banana, frozen
  • 1 avocado, peeled and frozen
  • 2 tbsp raw cacao (or feel free to use cocoa powder)
  • 2 tbsp pure maple syrup
  • optional: peppermint essential oil, coconut flakes, mini chocolate chips, peanut butter etc…

Instructions

  • Peel and freeze banana and avocado, I wrap in parchment or place in a covered bowl about 1-2 hours prior to making.
  • Place all ingredients into a food processor and process until broken down and ice cream consistency is reached. You will need to scrape down sides on occasion.
  • At this point, feel free to add in options like 1 Tbl peanut butter, coconut flakes, mini chocolate chip or 1 drop  essential oil.  You can use your imagination.

You can work with the ingredients to suit your taste.  A small serving ice cream maker like the  this one CuisinartCan be purchased on AMAZON, Bed Bath & Beyond, Target or Wal-Mart for about $50 and you can put your processed ingredients into it and make it quicker.  The inner mixing container pops right into the freezer as well, and comes with a lid.

Is Summer over?

Posted on by rosalie627

 

Tuesday’s Tip

yl summer

Need a tip to end up the Summer?

I’m sitting here watching the Olympics and listening to the rain outside, for the 4th day in a row I might add, but my air conditioner is still running at a cool 76 degrees.  Why you might say? Because I live in the South and this happens often during the summer, yes it is still hot outside, yes I am still wearing shorts and sandals while I hear the thunder rolling in the distance.

Summer is definitely not over and it’s not too late to try some essential oil infused Lemon Tea or while you’re grilling outdoors, here is another great citrus marinade!  I might add that even though it is raining outside in the middle of August, I will still be firing up my BBQ well  into the month of November here in South Texas so it makes up for days like today.  I often cook my Thanksgiving turkey out on the BBQ because it’s way too hot to run my oven all day in late November.