Posts Tagged ‘easy recipe’
•1 1/2 cups uncooked brown rice
•1 1/2 cups rice milk
•1/2 cup to 1 cup of creamed honey
•1 teaspoon cinnamon
Step 1) Cook the rice as normal.
Step 2) In a pot on the stove at medium heat, combine the cooked rice, rice milk, creamed honey, and 1/2 teaspoon of the cinnamon. Stir until creamed honey is melted completely.
Step 3) Pour Rice Pudding into 4 bowls, and add the rest of the cinnamon on the top of each bowl as a garnish.
Do you need an easy recipe that tastes delicious? This Rice Pudding recipe is very easy to make (even my husband can make this on his own!), and it’s healthy for you too. Oh yeah, you would never know that it’s gluten free and lactose free…because it tastes that good! ; )
I love snacks so much that I decided that I needed to learn how to make healthy snacks for myself. If you are going to enjoy a snack, make sure that it is delicious, easy to make, and guiltless.
1/2 cup low fat Cottage Cheese
ground Cinnamon or Poppy Seeds (garnish)
1) Cut pears in half and throw out the core and seeds.
2) Scoop cottage cheese over pear halves
3) Sprinkle on desired amount of Cinnamon or Poppy Seeds on top of the cottage cheese.
This is a great snack to have any time of the year. This snack not only taste great, but it’s also very quick and easy, inexpensive, and low in calories. You can use fresh (preferred) or canned pears for this recipe.
The pear is about 75 calories or less (depending on size), and the low fat cottage cheese is about 90 calories.
1/2 cup Popcorn Kernels
2-3 tablespoons Coconut Oil
Sea Salt (to taste)
Serves: 4-6 cups of cooked popcorn
Step 1) Put a large pot (with lid) on the stove, and turn to medium heat.
Side Notes: If you are wondering why I am not asking you to use a microwave, please read about the Harmful effects of the Microwave.
Step 2) Add the coconut oil to the pan, and coat the bottom of the pan.
Step 3) Add popcorn kernels to the the pot, and put the lid back on the pot. Soon, you will notice the kernels starting to pop, and allow them to do just that!
Step 4) Once the popping starts to slow down, remove the pot from heat. There still may be some popcorn kernels popping, and that’s OK. It is better to have some kernels not pop, then all the kernels pop and you get burnt popcorn.
Step 5) Once you have removed the popcorn from the heat of the stove, add the salt to taste, and stir the popcorn as you add on the salt.
I use Organic Extra Virgin Coconut Oil rather than butter! But….why? Coconut oil is one of the few (perhaps only) oils that are still good for you when heated. If you are worried about the taste, do not worry! I discovered this way of making popcorn when I looking for a better solution to butter. When you cook your popcorn with Coconut Oil, the popcorn actually taste as if I cooked it with butter- without the effects of butter!
I use Real Salt, by Redmond. This is the only Salt I use, and I love it for not only it’s taste, but wonderful Health benefits.
Health Benefits of Popcorn
Popcorn is high in Fiber, which helps with your digestion. Popcorn also is considered a “Whole Grain”. As long as you don’t drench it in butter, preservatives, and other harmful ingredients (think Movie Popcorn), then you should feel good about your snacking choice. Another great benefit to popcorn, is that it is a low calorie snack.
Tags: coconut oil, corn, corn kernel, easy recipe, healthy recipe, healthy snack, high fiber, high in fiber, low calorie, organic extra virgin coconut oil, Popcorn, popcorn kernel, quick recipe, snack
1/4 cup Brown Rice Flour
1 teaspoon Chicken Seasoning
1 1/4 cups crushed Corn Flakes
1/2 cup Coconut Oil, melted
8-10 frozen Chicken Tenderloins (strips)
Step 1) Preheat oven to 400 degrees.
Step 2) Combine flour, seasoning, and crushed corn flakes in a shallow dish.
Step 3) Place melted coconut oil in a separate bowl.
Step 4) One at a time, dip pieces of chicken in coconut oil, then coat both sides of the chicken with flour and corn flake mixture.
Step 5) Place on Cookie Sheet.
Step 6) Bake at 400 degrees for 30 minutes, or until Chicken is fully cooked.
I use Coconut Oil rather than Butter because of the wonderful health benefits of Coconut Oil. I use the Simply Organic® Chicken Seasoning, but you can use whichever one you have on-hand. Also, when I buy the Corn Flakes, I get them from Nature’s Path and I buy the one that is “Fruit Juice Sweetened”, since no sugar is added.
As the name of the recipe implies, this dish is Gluten-Free and Wheat-Free and 100% delicious! Enjoy!
For a quick and easy breakfast to satisfy your hunger, this Creamed Wheat Cereal is perfect. It also has just the right amount of honey and spices to satisfy your sweet tooth.
2 cups Water
1/2 cup Whole Wheat Farina
2 tablespoons Creamed Honey
1/2 teaspoon Cinnamon
1) Boil the water in a saucepan.
2)Slowly add the wheat farina while stirring the water. Once all of the wheat farina has been added to the pan, remove from heat and continue stirring.
3) Add creamed honey and stir well.
4) Divide the hot cereal between two bowls. Add the cinnamon on top as a garnish.
Cereal will be hot, so let stand for a little bit to cool down. The amount of creamed honey and cinnamon are really “to taste”, so the measurements provided are more of a guide of how much you may want to add.