CAULIFLOWER BREAD BUNS

INGREDIENTS:

• 3 cups finely riced raw cauliflower florets (cauliflower should be riced until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but it's best to actually measure it out)
• 2 large eggs
• 1/2 cup shredded parmesan or mozzerella cheese
• 2 tbsp almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking powder
• 1/2 tsp dry Italian seasoning herb blend or taco seasoning
• 1 tsp white sesame seeds, substitute poppy, chia or hemp optional

DIRECTIONS:

1. Preheat oven to 400F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. Mixture should be wet but not liquid.
2. Grease the cavities of a muffin top pan. If you don't own a muffin top pan, you can also make free form ones on a baking sheet lined with parchment paper or silicon baking mat.
3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using baking sheet, press down on mixture with palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mix gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
4. Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads (I recommend using a good silicone cookie spatula which usually has a very thin edge that glides easily underneath.) Allow breads to cool slightly before eating.  Borrowed recipe from Kirbie's Cravings.

Mason Jar Taco Salad

The salads can be made ahead and stored in the refrigerator for up to three days.

INGREDIENTS

1. 2 tablespoons olive oil
2. 2 large sweet potatoes, cubed
3. Salt and pepper for seasoning
4. 3 chicken breasts
5. 1/2 lime, juiced
6. 1 tablespoon cumin, ground
7. 1/2 cup creamy avocado dressing
8. 1 green onion, chopped
9. 3/4 cup black beans
10. 1 cup grape tomatoes, halved
11. 4 cups baby spinach, packed
12. 1 cup pepitas, toasted or tortilla chips (optional)

DIRECTIONS

1. Preheat oven to 350°F.
2. Toss sweet potatoes in olive oil and season with salt and pepper. Lay a single layer on a baking sheet. Roast in the oven for 10 minutes, tossing after 5 minutes, until golden brown.
3. While sweet potatoes are roasting, pound chicken breasts to a uniform thickness. Season with lime juice, cumin, salt, and pepper.
4. Grill chicken on the barbecue or stovetop, or bake in the oven, turning once, until the internal temperature reaches 165°F. Set aside and allow to rest for 5 minutes before chopping into bite-size pieces.
5. To assemble, pour a little more than 2 tablespoons of the creamy avocado dressing into each mason jar, spreading evenly. Layer with green onions, black beans, tomatoes, sweet potatoes, and spinach. Seal and refrigerate until ready to eat. When ready to serve, add toasted pepitas or tortilla chips for a little crunch.

Creamy Avocado Pasta

1. INGREDIENTS

   1. 8 oz. uncooked pasta (I used spaghetti)
   2. 1 ripe avocado, just the flesh
   3. 1/3 cup fresh basil leaves
   4. 1 small garlic clove
   5. Juice from half a lemon (1 tablespoon)
   6. 1 tablespoon olive oil
   7. 1/4 teaspoon sea salt
   8. 1 cup cherry tomatoes (optional)

DIRECTIONS

1. Cook the pasta as directed on the package.
2. While the pasta is cooking, add the avocado, basil, garlic clove, lemon juice, olive oil, and salt to a food processor. Blend until a smooth, creamy sauce forms.
3. Drain the pasta throroughly and transfer to a large glass or ceramic bowl. Add the tomatoes now if you're using them.
4. Pour on the avocado basil sauce and stir until well combined. Enjoy!

Beans

Irregular Blood Pressure

Your blood pressure rises with each heartbeat and falls when your heart relaxes between beats. As a woman, you may have an increased risk of developing high blood pressure. Beyond genetics, your lifestyle plays a role. If you are 20 pounds or more overweight and if your diet is one that is higher in saturated fats, sugar, sodium, and alcohol you set yourself up for a greater risk. A healthy lifestyle in which you are active and paying attention to your food choices can help decrease your chances of having a stroke or other preventable chronic conditions like diabetes or heart disease.

Food Fix: Beans. Sodium gets most of the blame for hypertension, but it's actually the combination of high sodium intake and low intake of micronutrients calcium, magnesium, and potassium. Beans contain solid amounts of all three minerals; choose low-sodium or dried beans to help your heart out even more. Get your bean fix on with this recipe for a 7 Bean Salad. Garnished with parsley and topped with shaved Parmigiano, this is a simple dish to prepare alongside any protein, perfect for a picnic, or enjoyed as a complete meal.

Recipe to Lower BP & Cholesterol

In this article we are going to show you the famous Amish recipe that can cure many diseases and it will boost your immune system. This miraculous recipe will help you reduce your high blood pressure and it will lower your high cholesterol. All you have to do is make this remedy, consume it for 7 days and you will be amazed by the results. The best thing about this remedy is that it’s very simple and easy to make, and it’s made from easy available ingredients. Here’s what you need to do:

RECIPE:

Ingredients:

Grated ginger (1 piece)
1 clove of garlic (grated)
1 tablespoon of apple cider vinegar
1 teaspoon of honey
1 tablespoon of lemon juice

Directions:

Here’s what you need to do – as we said, this remedy is very simple and easy to make, just put all the ingredients into a blender and blend for 30 seconds at high speed. Then, you need to strain the liquid and put the mixture into refrigerator for 5 days.

How to use it:

It’s highly recommended for you to consume 1 tablespoon of this remedy before breakfast in the morning and 1 tablespoon of this remedy before dinner at night time. You shouldn’t consume this remedy more than 3 times a day.

Start Your Day

Yogurt, whole grains, and fruit, can start your day off, with nourishment, needed for a healthy body.
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How To.........

Lemon water is great in the mornings to detox your liver....

Make more meals at home, in order to control the types of food you eat...........

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BEETS

Beets' Support of Detoxification

The betalin pigments present in beets have repeatedly been shown to support activity in our body's Phase 2 detoxification process. Phase 2 is the metabolic step that our cells use to hook activated, unwanted toxic substances up with small nutrient groups. This "hook up" process effectively neutralizes the toxins and makes them sufficiently water-soluble for excretion in the urine. One critical "hook up" process during Phase 2 involves an enzyme family called the glutathione-S-transferase family (GSTs). GSTs hook toxins up with glutathione for neutralization and excretion from the body. The betalains found in beet have been shown to trigger GST activity, and to aid in the elimination of toxins that require glutathione for excretion. If you are a person who thinks about exposure to toxins and wants to give your body as much detox support as possible, beets are a food that belongs in your diet.
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Nutrition Tips

Make a new healthy recipe each week

Cooking more meals at home is a good way to lay a strong foundation for a lifetime of healthy eating and weight management. But if you're not accustomed to cooking much, the idea of doing it regularly can be overwhelming! So start small with just one recipe. Find a healthy recipe this week in a cookbook or online and try it out! You may be surprised at how tasty—and easy—cooking at home can be. Over time, gradually add more new recipes to your routine as you have the time. Before you know it, you'll be a healthy home chef!
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Sage?

How many of you have noticed the shortage of "sage" at the local grocery stores?  It was the same last year around this holiday, and now I find it missing on the shelves again this year.  What are we to use for seasoning in our dressing/stuffing?  Thanksgiving is the one holiday that we use plenty of sage.  I inquired about it and the clerk told me that when she ordered, there was none in the warehouse.  WTF is going on?  I suppose that I will have to go and buy a flowering sage bush at my local home and garden store, plant it and grow my own.  That way, if it don't die I will have plenty of fresh sage each year.