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Hey please try these little gems, Very Healthy and very YUMMY...
Healthy Nut & Seed Crispbread
- 1/2 cup Pumpkin seeds
- 1/2 cup Sunflower seeds
- 1/3 cup Ground Flaxseed
- 2 tablespoons Chia seeds
- 2 tablespoons Pysllium Husk Powder
- 1/3 cup Almond slices
- 1/3 cup Olive Oil
- 1/3 cup Water
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
Preheat the oven to 180C/350F degrees.Line a baking tin with parchment paper.In a bowl add all the dry ingredients and mix well.
Add the oil and combine thoroughly until the mixture looks a bit like breadcrumbs.
Add the water and mix until you have a slight dough mixture.
Spread the mixture out evenly onto the parchment lined baking tray (I used a long brownie tray).
Bake for 15 minutes.
Remove from the oven and lightly cut the mixture into squares (it makes it easier to remove when fully baked).
Place back in the oven and bake for a further 30 minutes until crisp and firm.Eat and enjoy!
- 2 cups Bisquick
- 3 tablespoons cinnamon
- 3 Eggs beaten
- 1 cup cold milk
- 1/2 cup Sugar
Mix all ingredients thoroughly in medium bowl. Fry in large frying pan (greased). Batter should be 6 to 8 inches in diameter. Cook on medium heat until golden brown. Flip then add fruit. Apple, cherry, blueberries, etc. Topping Cool Whip.
Red Velvet Baby Cakes
- 1 teaspoon baking soda
- 1 cup buttermilk, at room temperature
- 1 teaspoon cocoa powder
- 2 large eggs, at room temperature
- 2 1/2 cups flour
- 2 tablespoons red food coloring
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons distilled white vinegar
Add eggs, oil, buttermilk, vinegar, vanilla extract, and red food coloring; beat at medium speed with an electric mixer until combined.
Spread batter onto cookie sheet.
Bake for 20 minutes, or until a tester inserted near the center comes out clean.
Let cool in the pan for 10 minutes. Using a 2-1/2-inch round cookie cutter, cut as many as you can from the baked cake. Use the bits and pieces for the cake crumb edging. Use the icing of your choice. Mine is just a stabilized whipped cream.
Healthy Chocolate Mousse
- 6 ozs chocolate squares
- 3 egg yolks
- 1 1/2 cups heavy cream
- 1/4 cup raw sugar
- 1/3 cup water (purified)
Combine sugar and water in a small saucepan and boil for 3 minutes. Using a food processor, whip cream until very thick, about 1 minute.
Transfer to a large bowl. Without washing the bowl of the food processor, reinsert the metal blade and add chocolate pieces. Pulse for about 15 seconds. Continue processing and gradually pour hot water and sugar combination.
Add egg yolks and almonds. Pulse mixture until almonds are coarsely chopped and evenly distributed, about 20 seconds. Using a spatula, scrape chocolate-almond mixture over whipped cream and fold together. Chill.