Last night I whipped up this amazing dish all on my own.
You will need:
About 1 cup frozen broccoli florets
1 bag Birds Eye Veggie Made Riced Cauliflower, 10 oz
1/2 cup frozen kale
Small salmon filet (about 6 oz)
1 tbsp Kerrygold unsalted butter
1-2 oz lemon juice
Pink Himalayan salt
Heat oven to 400 degrees F. Put salmon filet in a small glass baking dish. Sprinkle with salt and pepper, top with butter, and pour in lemon juice. Bake for 30 minutes.
While it’s cooking, boil broccoli on stove in its own pot.
Boil kale and cauliflower rice together in another pot.
Drain both pots and add to large pan/skillet.
Stir together and add in sesame oil.
When salmon is finished, cut it up into small pieces with a fork and add it to the pan.
Stir well over low heat. Serve and enjoy! Serves 2.
The other day I was shopping in my favorite natural health food store (Apple Tree Natural Foods) and discovered two products I’ve never tried before. I have been looking for both and decided to get them!
The bottle in the middle is a natural deodorant that I also found and wanted to try. I like the spray-on kinds a lot better. I’ve been using witch hazel with essential oils but I’m not liking the smell they leave after a little while. Hopefully this spray deodorant will work.
Anyway…the cleaners. Better Life brand made these. I tried out the glass cleaner on my living room windows (which were covered in cat smudges!) and I’m in LOVE! No more dirt, no streaks, and no ammonia! This stuff is the best! I think it works even better than Windex! My husband thought it was funny how excited I was while using it but, when a good product works, it makes me happy!!
Now for the toilet bowl cleaner! I’ve been using the Clorox toilet bowl wand and scrubbies, which my family has been using for years, but they contain Glycolic Acid, a known skin irritant that scored a 4 on the EGW’s Skin Deep Cosmetics Database.
I try to stick with products that are 3 at the most, but aim for the 1-2 range.
I will have to test it and add my experience at a later date. I forgot I don’t have a toilet bowl brush!
I’ve been in search of a healthy, non-toxic dishwasher tab recipe and found this one, which I ended up tweaking because I don’t want to use just any dish-washing liquid.
You will need:
1 cup baking soda
1/4 cup citric acid (found at Walmart with the canning supplies)
1 tbsp + 1 tsp Dr. Bronner’s lavender Castile liquid soap
Mix ingredients together in a bowl and put into ice cube tray compartments. The mixture will expand a little as it sets, so just remove the excess from the top and add to another compartment if you overfill them. Leave to set overnight, or at least for 4 hours. They will come out of the ice cube tray when you twist it. Store in a glass jar and keep away from moisture. Use one per load. Makes 12 tabs.
Preheat oven to 350.
Combine in a bowl and mix with a hand blender:
11 tbsp melted butter (I used Kerrygold salted, but you could use unsalted too)
1/2 tsp baking powder
1-2 tbsp baking cocoa (or cocoa powder)
2 tsp vanilla (optional)
8 oz cream cheese
5 tbsp Pyure
Pour mixture into a lined 8.5 in baking pan and bake for 20-35 minutes. My batch was not quite done after 25 minutes so I let it cook an extra 10 and it came out perfect. It will puff up when you take it out but let it cool and it will deflate. I cut it into 16 bars.
The texture is a soft, light, fudgey consistency. Really yummy!
2 oz cream cheese
1/2 tbsp Pyure
1 tsp cinnamon
1 tbsp vanilla
Mix ingredients with a hand mixer and pour into a small, buttered frying pan over medium heat. Flip and cook the other side when firm. Top with cinnamon, Pyure, and melted butter, if you like.
Here’s my Cheesy Zucchini recipe:
Preheat the oven to 350.
Wash 1 Zucchini squash and cut off and discard both ends.
Slice the remaining zucchini into thin rounds.
Line a baking sheet with parchment paper and line the slices on the sheet in a single layer (as pictured).
Top each slice with a little bit of shredded cheddar cheese.
Bake for 30 minutes.
Remove from oven and serve warm with main dish.
- 8 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1/8 teaspoon caramel flavoring
- 1/2 teaspoon vanilla
- 4 teaspoons Pyure
- 1 cup finely chopped pecans (I measured out 1 cup of pecan halves and put them in a baggie and crushed them with a kitchen mallet)
- 2 tablespoons unsalted Kerrygold butter
- Pinch of salt
- Beat the cream cheese, vanilla, and caramel until well blended.
- Add the sour cream.
- Whip until the consistency is thick, dense, and creamy.
- Add the Pyure.
- Melt the butter in a separate container.
- Mix the pecans and the salt, then add the butter. Mix until well blended.
- Reserve a tablespoon or two for the topping, if you like. I opted not to since I made my cheesecake in a 9in round glass pan and spread all of the nut mixture on the bottom for a crust.
- Spoon the cream cheese mixture onto the pecan crust.
- Smooth the top and chill for at least 4 hours.
Makes 8 servings.