3 day cleanse with micronutrient foods

3 Day Cleanse with micronutrient foods:

Plants filled with micronutrients. The vitamins and minerals your body needs to be healthy.
This means: vegetables, fruits, nuts, legumes (beans), and seeds.
No processed foods, no dairy, no flour, no added sugar, no meat.
But I can eat: avocado! quinoa! (it’s actually seeds!) tomatoes! beans! and lots of other tasty things!

 

Freshly juiced apple juice… AMAZING! Add in some spinach and kale, which you won’t taste, and you’re just packing in nutrients. We’re having fresh juice a couple of times during the day, and eating some un-juiced too. (bananas don’t juice so well…) Other than that, we’re snacking on nuts and my yummy freshg quina salad. And avocados. I’m also not eating any salt! That’s the hard part for me. I love salty foods. So I just make sure to add lots of other flavors so my mouth doesn’t miss the salt – fresh garlic, onions, and lime juice in the quinoa salad and on the avocados!

Here’s a couple of our juice recipes we’ve made….

Light green juice - (a great breakfast juice – It keeps us full until lunch! It’s a great “beginning” juice recipe… tastes like apple juice!)

Ingredients:

3 apples
3 carrots
Huge handful of spinach
Huge handful of kale or collard greens
1 orange

Ours made 28oz – enough for the both of us!

Dark green juice - (this one definitely has a more intense veggie flavor…)

Ingredients:

1 apple
1 carrot
1 cucumber
2 celery stalks
Huge handful of spinach
Huge handful of kale or collard greens
a few sprigs of parsley

What’s great about the juices – you can change them to what tastes good to you! add in a little more spinach, lemon juice, ginger, etc.

Share any juice recipes that you love! We’re still experimenting with more veggies and fruit! I haven’t tried any tomato juice ones yet, but I really want to. We added a very small section of a beet to one and we both HATED it. ew ew ew. So bitter. But, it did make the drink a nice pink color… still not worth it. Ha!

What can I use as a substitute for an egg in a cake mix?

So my son went to make brownies and we did not have any eggs.  Oh no what do we do.  He went to ask his gramma which is a great cook.  She did not know.  She was shock when I found this for him.  I had to do some research and this is what I found.  Hope you all enjoy.

 

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

Source(s):

foodsubs.com

You can shred chicken in a mixer

This is ridiculous. Ridicuously awesome. I love life hack's like this:
You can shred chicken in a mixer. In about 40 seconds. MIND = BLOWN.

So don’t waste time trying to get your chicken shredded with two forks. It might not seem that tedious but Rick and I always hate that job and try to get out of it.




You’ll need: A mixer with the white flat beater guy.

You also need: Some cooked, still warm, meat. We did chicken. I’m sure you could make some great pulled pork sandwiches this way! NOTE: Your meat needs to be warm! If it’s cold, it could hurt your mixer.

Turn the mixer on the first or second setting. I turned mine higher for a second and chicken started flying out… ha. So don’t do it too high!

After 30 seconds to a minute, you should have some lovely shredded chicken. Bask in it’s glory, and then go make something awesome with it!

Don’t believe me that you can get shredded chicken from your mixer?  Give it a try and let me know how it turns out.  Enjoy

Re-Grow Celery By Planting the Base!!

Cut off the celery base. About 2-3 inches from the bottom? Use all the other celery in some yummy soups, for pb&celery, chicken salad (oooh, especially since now you know how to shred your chicken in 30 seconds!) Put it in a small hole with the cut side facing up.





And cover it with dirt. Then water it. Check on it daily and water it if it looks like it’s thirsty. Soon it will GROW! And then you can just cut off a stalk or two whenever you need one!! Mine isn’t big enough to eat yet… i’ll let ya know when that happens…. and then what happens after that! I assume it’ll keep growing new stalks but I really haven’t a clue.


My photo at the top was after 2 weeks…. so it does like to take it’s sweet time growing. But hey, I haven’t killed it yet! Anyone else terrible at keeping plants alive?

So – go plant your celery. This can go on your list of “pinterest projects that I’ve actually tried!” All your friends will think you are so smart.

HOMEMADE GARLIC POWDER

Ingredients:

garlic

Instructions:

Getcha garlic. Lots and lots of garlic.
 Peel them all.
 Cut them into thin, uniform slices.
 Stick them in the oven at the lowest temperature yours will go (mine goes to 150). OR a dehydrator! But we don’t have one of those.
 Leave it in there for forever. (ok, a couple of hours. your oven is barely on) But they need to be VERY VERY DRY. Brittle. If they are a little “wet” still and you do the next step, they will jam everything. (i know from experience with a few fatter garlic pieces. oooooops)
 Then stick them in a coffee grinder. OR a mortar & pestle if you like a good arm workout. 30 seconds in a coffee grinder and you will have garlic powder EXACTLY like the kind you’d buy at the store. Except without the preservatives that some of the store ones have. Yuck, preservatives! Yay, all natural garlic powder!

Ok. Now pictures to walk you through it all.

getcha garlic.

Peel them all. you should probably do this while watching a movie. but i just sat there and watched my cats bite each other’s faces.

Lay them all out on a baking pan. (this is why Josiah is AWESOME. i would’ve just slapped them all down. but he lays them straight and nice in rows. they look lovely. life is art)

Bake them at the lowest temperature ever… for forever. Yes. I destroyed his nice straight lines. I kept poking pieces to see if they were done. sry jo. OH AND A NOTE: this will make your house smell so so so much of garlic.

And then grind it up! It should be done in 30 seconds if your garlic pieces are truly dry. Then you’ve got some homemade garlic powder!

I stuck mine in a old spice container. Which still smelled of basil. So now I’ve got basil scented garlic powder. Haha oops. Still just as tasty!

Isn’t that the coolest food recipe trick thing ever??! Never buy garlic powder again. You could mix in salt and make your own garlic salt jar. Or you could mix in onion & red pepper flakes and salt and make your own yummy seasoning.

Thanks Burlap Bap

Homemade Onion Flakes

Ingredients:
Onions.





1. Cut up your onion. We did ours in quarters and then spread out the layers on a pan. You could go crazy and chop ‘em up and then spread them out. I’m just lazy. They might dry out faster if they are smaller chunks.

2. Stick them in the oven at the lowest temperature yours will go (mine goes to 150). OR a dehydrator! But we don’t have one of those.
3. Leave it in there for forever. (ok. not forever. I did mine for 2 hours, let them sit in the off oven overnight, and then another hour in the morning.) They should be brittle.
4. Break them up with a fork or your fingers. Or stick them in a coffee grinder or mortar & pestle for more of a “ground” consistency. I like the bigger chunks for onions. And I like not getting the coffee grinder dirty….

Best of all, these have no preservatives, salt added, or whatever else those spice containers have added to them.

before drying out:

after a couple of hours in the oven:

How to Make Hard Boiled eggs in the oven

Stick them in the oven for 30 minutes.

And that’s it! SO easy. Bake them in the oven at 325-350 degrees for 30 minutes. (depending on your oven. Try one egg at 325 and see how it does!) I put them in mini muffin pans so they don’t wiggle around! (I thought I was super smart for that idea. No, I’m not humble. It was a great idea!)
Then go do something else for 30 minutes. Go get a snow cone, shave your legs, spend way too much time on pinterest (that IS how you found our blog… isn’t it? ha!), nag your husband about ____, make yourself a drink, or whatever it is you do in your free time.

Thanks Budget Savvy Diva and The Burlap Bag