Great Recipes Online

Heather Dominick asked:


An Individual Health Recipe to Enjoy

Too many people start their day with a muffin because it is easy to eat on the go.

Here is an alternative to store or street bought (and sugar loaded) muffins. Take a
Sunday night and prepare yourself for the week. Your body will thank you and you
will find yourself having an Energy Rich™ day versus and Energy Poor™ day.

For more information about enjoying an Energy Rich™ Lifestyle visit

HELENE

horseowner asked:

I finally made a video. Just message me with the recipies you want and I’ll send them to you. Most of these are deserts so just wait until I find more meals

SEBRINA

Alissa Carter asked:


Breakfast is a really important meal, no matter how you try to justify it. Eating a meal in the beginning of the day will make you less hungry at the other mealtimes, and will also set your metabolism straight for the day.

Try the following muffin recipe, its really nutritious and easy to make:

Breakfast Muffins

1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups.
Combine the first nine ingredients (300g plain wholemeal flour, 50g rolled porridge oats, 3 heaped tsp baking powder, ½ tsp mixed spice, ½ tsp ground cinnamon, 100g raisins, 100g chopped dried apricots, 50g chopped pecans, 50g caster sugar) and set aside.
2. In another bowl, mix the remaining wet ingredients well (100ml sunflower oil, 150ml natural yogurt, 150ml milk, 1 medium beaten egg, 2 medium mashed bananas, 1 tsp vanilla extract, 2 small grated apples, 1 medium grated carrot).
3. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans. Sprinkle with a few extra oats and some sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you’ll have a fresh-baked breakfast.

Try the following muesli recipe, and try putting yogurt and fresh fruit on the top:

Homemade Muesli

1. Preheat the oven to 190°C, gas mark 5. Spread 350g jumbo oats in a large roasting tin and bake in
the oven for 15-20 minutes, or until golden brown. Tip into a large bowl and leave to cool completely.
2. Mix together 50g sunflower seeds, 50g pumpkin seeds, 200g mixed nuts (roughly chopped), 200g
semi-dried figs (quartered), 75g fried cranberries, 100g dried apple (roughly chopped) and then toss
with the oats. To serve, soak a portion of muesli in a little yogurt or milk, overnight in the fridge, ready
for breakfast the following morning. Soaking the muesli softens the oats and will give it a lovely
creamy texture.

SULEMA

elvlayarvvi fEisty wife and mom asked:


Hi! We are a family of 5 (hubby, me, 13 yr girl, 9 yr girl and 2 yr boy) who has to watch the budget. I would like some different ideas on cost friendly meals, for breakfast, lunch and dinner, desserts too! and beverages! and home made snacks! Thanks! =) All ideas welcome =)

TYLER

jaybobed asked:

www.davecancook.com Just a DROP of water maybe less!!

VENITA

Jessica S asked:


This is one of the most delicious and easy healthy dinner recipes that you will find. Not only is it extra yummy, but you don’t have to stand at the stove all day muttering under your breath. You’re done in about 15 minutes!

Here’s what you’ll need to create this quick and easy meal –

• 1 medium package whole wheat soft tortillas

• 1 package of fresh baby spinach

• 1 8oz package low-fat mozzarella

• 1 can organic black beans

• 1 Tbsp black pepper

• 1 jar veggie salsa of your choice

First, you will heat the beans on medium low heat until they are hot. Preheat your oven to 350 degrees, and spray a cookie sheet or pizza pan with non-stick spray.

This really is one of the greatest healthy dinner recipes. There is practically no cooking involved! Plus your kids will actually eat the spinach when prepared this way! Chop your baby spinach finely.

Get 8 tortillas ready and spoon about 2-3 tbsp of the heated beans on one side of each tortilla. Sprinkle a dash of pepper on the beans, and add a tablespoon or two of the mozzarella cheese.

Place these in the oven, open, for about 8 minutes, or until the cheese is nice and melted. Take them out of the oven and add 1 to 2 tablespoons of spinach to each tortilla.

Fold the tortillas while the cheese is still hot, and cut each one into 4 quarters. You can dip these in the salsa, and they are yummy!

If you love a little spice in your food, sprinkle a dash of cayenne pepper on each quesadilla before you put it in the oven.

There are so many healthy dinner recipes you can find, if you just use your imagination and creativity. Enjoy!

DOTTY

Kara Kelso asked:


Crockpots aren’t just for meals! There’s all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.

APPLE BROWN BETTY

* 3 lbs. cooking apples

* 10 slices of bread, cubed (about 4 cups)

* 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. salt

* 3/4 c. brown sugar

* 1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

APRICOT NUT BREAD

* 3/4 cup dried apricots

* 1 cup flour

* 2 tsp baking powder

* 1/4 tsp baking soda

* 1/2 tsp salt

* 1/2 cup sugar

* 3/4 cup milk

* 1 egg, slightly beaten

* 1 Tbsp grated orange peel

* 1 Tbsp vegetable oil

* 1/2 cup whole wheat flour

* 1 cup coarsely chopped walnuts

Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

KASIE

HealthCorps asked:

Video courtesy of www.awakendefilms.com showing the Teen Iron Chef contest where HealthCorps students from several New York City high schools compete to make healthy recipies. The event was produced by Family Cook Productions … HealthCorps “Family Cook Productions” “Awakened Films” “Teen Iron Chef” “healthy cooking” “Stepp Stewart”

LEMUEL