It dawned on me the other day that it's been 2 years since I fractured my left ankle.
I am so glad that I no longer live in a townhouse apartment.
I am so glad that I no longer live in a townhouse apartment.
Monday, April 22, 2013
Sunday, April 21, 2013
Water cleanses
SPRING CLEANSE ~ YOUR BODY ~ Yes another post about water lol. But if
you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home
made vitamin water recipes to help you keep the water flowing!
As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Appel/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
PLEASE SHARE :) To SAVE this recipe, be sure to click SHARE so it will store on your personal page.
For more healthy recipes, tips, motivation and fun, join us here http://www.facebook.com/
As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Appel/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
PLEASE SHARE :) To SAVE this recipe, be sure to click SHARE so it will store on your personal page.
For more healthy recipes, tips, motivation and fun, join us here http://www.facebook.com/
Bacon wrapped chicken breasts
Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts:
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.
I found this on Facebook, then copy/pasted it here in my blog because it looks like something I'd like to make. It was credited to food.com.
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.
I found this on Facebook, then copy/pasted it here in my blog because it looks like something I'd like to make. It was credited to food.com.
Saturday, April 20, 2013
Cheesy Bacon Bombs
Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!
Someone posted this on Facebook and I decided that this is what I want to take to the Bacon Bash in July.
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!
Someone posted this on Facebook and I decided that this is what I want to take to the Bacon Bash in July.
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