Benefits of Matcha Tea

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There are many health benefits of drinking matcha green tea. They include mental alertness/clarity and better immune defense. Matcha promotes relaxation and helps promote prevention and treatment of many medical conditions including but not limited to bacterial, fungal and viral infections, cancer and diabetes. It also helps in maintaining heart health and works as an amazing energy booster which is great for weight loss. Matcha tea bushes are grown inside to reduce the amount of sunlight from reaching the plant which reduces the rate of photosynthesis and helps slow the growth of the tea bush. This makes the leaves a darker shade of green and stimulates the production of chlorophyll and amino acids. By doing this it allows the tea to achieve the maximum of health benefits.  Therefore since you are drinking the whole plant even the leaves (ground to a fine powder) just one cup of matcha equals the benefits of drinking ten cups of green tea. But if drinking Matcha is not really an enjoyable experience you can add it to smoothies, milk shakes, baking, oatmeal, or lattes and adding honey to help sweeten.  I have added the blueberry and raspberry matcha tea to my diet to help aide in my weight loss and better health journey.

Blackberry Dumplings

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  • 1 quart /can of blackberries
  • 1 cup plus 1 tablespoon sugar, divided
  • ¼ cup water
  • 1 cup all-purpose flour
  • 1 ¼ tsp. baking powder
  • 1 tsp. salt
  • 2 tablespoons shortening
  • ½ cup milk

Combine blackberries with cup of sugar and water in a large saucepan over medium heat, bring to a boil. In a mixing bowl mix flour, baking powder, salt and 2 tablespoons sugar together. Cut in shortening until mixture resembles coarse crumbs. Slowly mix in milk with a fork to form a soft dough. Drop by spoonfuls into boiling fruit. Simmer uncovered for 10 minutes, the cover and simmer for another 10 minutes.

Can be served with vanilla ice cream.

Gooey Bars-Squares Recipe

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  • 1 box yellow cake mix
  • 1 stick butter (melted)
  • 1 egg

Mix well and pat into a well-greased 9×13 pan.

Topping

  • 1 box powdered sugar
  • 1 8oz package cream cheese
  • 2 eggs
  • ½ tsp. vanilla

Mix well and pour over cake mixture. Bake at 325 degrees for 50 minutes. Allow to cool and cut into squares.

 

Zucchini Cakes

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  • 3 cups coarsely grated zucchini
  • ½ teaspoon salt
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 2 green onions, thinly sliced
  • ¼ cup diced red bell pepper
  • 1 ½ teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon mayonnaise or plain yogurt
  • 2 tablespoon vegetable oil (coconut oil) for frying
  • 1 teaspoon butter

Place zucchini in a colander, sprinkle light with salt and let stand for 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.

Easy Banana Bread Recipe

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  • 1 cup butter
  • 4 cups sugar
  • 4 eggs
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 8 cups all-purpose flour
  • 12 ripe bananas
  • 2 cups finely chopped nuts

Cream the butter, sugar and eggs. Sift the salt, baking soda and flour. Then in a separate bowl mash the bananas. Add the bananas to the creamed mixture and stir thoroughly. Mix in the flour and the finely chopped nuts. Pour the mixture into 4 well-greased bread pans and bake at 350 degrees for 1 hour.

Baked Potato Soup

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  • 1 quart chicken stock
  • 2 pounds baking potatoes
  • ½ pound yellow onions
  • 1 cup whipping cream
  • 1 baked potato
  • Salt and pepper to taste
  • 12 ounces cheddar, shredded
  • 4 tablespoons scallions, for garnish
  • 1 sprig dill, for garnish

Preheat oven to 400 degrees F. In a heavy 1 ½ gallon crock pot, heat chicken stock. Add thyme, salt and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 ½ to 2 hours. Add whipping cream and diced baked potato. (If soup becomes too thick, then with water). Sale and pepper to taste.

Optional: Ladle hot soup into an oven proof serving bowl. Top with shredded cheddar cheese, crumbled bacon and onions. Place under the broiler until cheese is melted.

Fruit Salsa with Cinnamon Chips

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  • 2 kiwis, peeled and diced
  • 2 apples, peeled, cored and diced
  • 8oz raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor

 

  • 10 (10 inch) flour tortillas
  • Butter flavored cooking spray
  • 2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Orange Glazed Sweet Potatoes

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  • 5 medium sweet potatoes
  • ½ cup orange juice concentrate
  • ¼ cup water
  • ½ cup butter
  • ¾ cup brown sugar
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon

Bake sweet potatoes on a 400 degree F oven until they can be pierced with a fork. Coo, peel and cut into 1 inch pieces. Place cooked potatoes in a 2 quart covered baking dish. Combine orange juice, butter, brown sugar and spices in a small saucepan. Cook over medium-low heat until sugar and butter are melted: pour over potatoes. Bake covered at 350 degrees F for about 30 minutes. Remove cover and bake another 10 minutes.

Sweet Potato and Orange Baked Chicken

  • 6 medium sweet potatoes (skin on or peeled if preferred)
  • 2 oranges, peeled and thinly sliced
  • 3 lbs. chicken breast
  • 1 large yellow onion, finely diced
  • salt and pepper to taste
  • 3-4 sprigs fresh rosemary or thyme
  • 3 oz. orange juice
  • 4 ounces chicken stock

Preheat oven to 350 degrees F. Place the sweet potatoes and diced onions mixed together in the bottom of a baking dish, sprinkling over a little seasoning. Place the orange slices on top of the onions and sweet potatoes. Add on the chicken pieces. Lightly drizzle with olive oil and season again. Place the rosemary or thyme sprigs on the top and then pour over the orange juice and chicken stock. Bake approximately 1-1 ½ hours. Check to be sure chicken is cooked through before serving.

SpiceBreeze November Box

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SpiceBreeze offers pure spices, conveniently pre-portioned in little pouches for easy cooking. With SpiceBreeze, anyone can cook popular recipes from around the world.The quality of the spices is very important SpiceBreeze. It was one important reason why they started this box. You can find a lot of spice mixes in grocery stores. If you take a closer look at the ingredients, you will often find glutamate (MSG), artificial colors and flavors. SpiceBreeze boxes provide you with spice blends that are pure and free of artificial flavors or other additives. In addition, they separate sugar in a different pouch, if sugar is required for a recipe at all. SpiceBreeze buys organic as much as possible. They don’t import the spices, but buy from trustworthy American wholesalers which are carefully selected.

How It Works:

1. Select your plan Choose to cook 2 or 4 global meals per month.

2. Choose your preferences Let us know your proteins preferences and heat level.

3. Receive your Spice Kits Each box includes the recipes and the pre-portioned spices for two or four meals.

4. Convenient Free Delivery No shipping fee (US only).

5. Cook with Minimal Time & Effort Our recipes are short and simple. Just pour & stir

You can check them out by clicking HERE