No health no wealth

An inspiring blog that claims to clarify the uses and benefits of different vitamins and supplements to improve your health. (adsbygoogle = window.adsbygoogle || []).push({});

[cait-loves-life]

Ostara Sugar Cookies

Hi lovelies! Here is a super simple recipe for some cookies that you can use as an offering for Ostara (or anytime really) or as a sort of celebratory snack! They are super customizable! Please feel free to give me your feedback! I hope you enjoy!

🍪Ingredients:

🌻4Tbs butter 🌻4Tsp veg oil 🌻1 cup brown sugar 🌻2 egg whites 🌻1ish Tbs Vanilla extract 🌻1&½ cup all-purpose flour 🌻1/2Tsp baking soda 🌻1/4Tsp salt

🍪Optional Ingredients:

🌻1 Cup chocolate chips or 🌻Herbs of any kind to taste (I like lavender) or 🌻1 Cup butterscotch chips or 🌻Anything really! Have fun with it!

🍪Onto instructions!

🌻Preheat your oven to 375°f 🌻Mix together your flour, salt, and baking soda and set aside. 🌻Cream together your butter, oil, and sugar. Make sure your butter is softened. 🌻Next add egg whites and vanilla and mix on high (or really fast) until everything gets a little fluffy. 🌻Add your dry ingredients slowly. A little at a time. 🌻Scrape the sides and make sure you get everything Incorporated. 🌻At this point mix in your flavorings and what ever optional Ingredients you choose. 🌻Then spoon your cookies onto baking sheets covered with aluminum foil. I use a Tsp. 🌻Bake for about 7-10 min or until golden.

🍪Additional notes:

They may puff up and then fall. Don’t worry, that’s normal. They may take a little longer or less (my oven isn’t reliable lol) Also, make sure you get creative. Put your intent into these! That’s the point! With every mix, stir in good things! Visualize your intent!

🍪I really hope you guys enjoy this! Please if you do this send me pictures or let me know how it goes!

🍪I hope that you can use this recipe for an offering our a celebration party or something. Or use them to enjoy the holiday yourself 😊

🍪Thank you so very much! If you have any questions, feel free to message or send me an ask. Hope you enjoyed! ❤There is more to come!

Love and light Cait ✌

[lazysmoothies]

Banana & kale chocolate smoothie

A.k.a. ‘I screwed up and want chocolate’-smoothie. Good with chocolate sprinkles on top too…

This smoothie almost has the consistency of chocolate milk, and tastes of chocolate and banana. You can skip the yoghurt for a sweeter smoothie, and the oats are entirely optional as well.

2 bananas

1 cup kale

1 cup unsweetened almond milk

½ cup yoghurt

½ cup oats

2 tbsp unsweetened cocoa

1 tbsp peanut butter

Cost: €1.11. Makes two large glassfuls. The cups are a rough measurement; I use a regular sized mug, the relative proportions are more important than accuracy.

Add kale, oats, milk and yoghurt to the blender

Blend thoroughly

Peel two bananas

Add cocoa, peanut butter and bananas

Blend again

Done! Store leftover smoothie in an airtight container in the fridge and rinse the blender– it’ll save scrubbing later.

[st00pid]

The Best Hummus Ever

2 Cans of Chick Peas/Garbanzo Beans

1 ½ Lemons

4 TBSP Olive Oil

4 TBSP Italian Herb Mix (Basil, Oregano, Thyme, Rosemary, Marjoram)

2 TBSP Super Green Powder (Powdered Kale and Barley Grass)

4 TBSP Nutritional Yeast

3 TBSP Minced Garlic

Drain Chick Peas, then add to blender along with the juice of 1 ½ lemons, 4 TBSP of assorted dried Italian herbs, 2 TBSP of Super Green Powder, 4 TBSP of Nutritional Yeast and 2 TBSP of minced Garlic. Blend. Slowly add olive oil while blending until you reach the perfect thick, but smooth consistency.

Serve cold with veggies or pita!

[porokollos]

Traditional Peasant Bread

30 g fresh yeast /11g dry yeast

500 ml warm water

2 tbsp honey

1 tbsp salt

600 g bread flour

Mix the yeast with warm water and honey (or according to package instructions) in a big bowl.

Add salt and then add most of the flour, making sure the dough does not turn dry, kneading at the same time. The dough should come off from the edges of the bowl and when stretched between four fingers, stretch easily to be paper thin (if it remains too wet, add some flour.).

Cover the bowl with moist towel and leave to raise in warm place for about an hour (if your house is very drafty this might take bit longer. You can encourage the raise by heating water in plate or tray in microwave or oven (on low heat) and then putting the dough in there to raise. Remember to turn off the oven!

After the dough has risen, bake on flour dusted surface into two loaves. Cut a pattern of your choise on the top of the loaves to bless or decorate them and flour the tops well. Let rest on top of baking tray for 30 -40 minutes, lightly covered with towel.

Meanwhile preheat the oven to 225 Celsius (437 F). When the breads are ready,  place tray of water into the bottom of the oven (this will make the crust of the bread nice and crunchy) and bake the breads in the middle of the oven for roughly 25 minutes.

Baked bread is beautiful and golden brown, and sounds “hollow” when you gently tap the bottom.

—-

This bread is nice and traditional bread that is easy to modify according to occasion with addition of herbs, nuts, seeds, dried fruits or grated beetroot or carrot… possibilities are endless.

You can use sugar instead of honey if you wish, but honey brings out nice and slightly malty flavor in bread, and makes the crust especially nice and golden colour. It is also symbol of prosperity, community, blessing and healing and can be used to sweeten people’s feelings towards you and others (great, for example, for those difficult family dinners!).

Traditionally the first cut of the fresh loaf is left out for home-spirit, one’s gods or just as a way to “give back to earth”.

I personally sing magic song for the bread while I leave it to raise to enchant the raising, but I am sure the bread raises perfectly fine if you choose not to do this step as well.

[ana-kitchen]

Smoothie Masterpost

I’m a huge, huge fan of fruit smoothies, to the point where I get HUGE packs of frozen fruit (from Costco of course, I pretty much live there) just to make smoothies. I’m going to make a mix n’ match to make your own smoothie, with the calories listed!

Start with a liquid (0.5 cup):

unsweetened almond milk (20 kcal)

skim milk (40 kcal)

water (0 kcal)

unsweetened cashew milk (20 kcal)

2% milk (60 kcal)

Add your frozen fruit (0.5 cup):

blueberries (35 kcal)

mango (60 kcal)

cherries (45 kcal)

strawberries (25 kcal)

peaches (30 kcal)

banana (70 kcal)

pineapple (37 kcal)

Optional: add sweetener (1 tbsp):

honey (60 kcal)

Splenda/Stevia/0 cal sweetener (0 kcal)

granulated sugar (48 calories)

agave nectar (63 kcal)

Stick everything in a blender and blend it up! This makes a very thick smoothie (the way I like it!) that I eat with a spoon like ice cream :P

Pro tips:

You could totally add some cinnamon or other herbs/spices (mint, too!) or even peanut butter (great with bananas) or chocolate chips/cocoa powder~

If you’re using something other than cow milk (like almond milk, cashew milk, water, etc.) consider adding a tsp of xanthan gum (10 kcal). It really helps keep everything blended and prevents it from having a slushy texture (unless you like slushies)~

For some extra awesomeness, instead of doing half a cup of frozen fruit, do a quarter cup of two different fruits! Some of my favourite combos are: mango & blueberry, cherry & strawberry, cherry & peach, peach & blueberry, strawberry & banana, banana & blueberry. Or, if you’re not too worried about calories (because these are fruits, they’re seriously super good for you) just mix a bunch of ‘em together and see how it goes! Bananaberry (0.25 cup banana, 1 tbsp blueberries, 1 tbsp cherries, 2 tbsp strawberries) is seriously so good and one of my favourites~

[wholly-nourished-deactivated201]

chickpea peanut butter fudge

Being a northern Michigan gal, as a child I would look forward to the times my family and I would head up to Mackinaw Island. While it was fun to bike around the island and see the historical sites, my favorite part was always the fudge that we would get at the end of the day- what can I say? I’ve always been a foodie at heart. Getting our fudge was always quite the process. First, we had to scope out which candy shop we deemed to have the best fudge on the island. Then we carefully selected which flavors we would buy. I was always an advocate for anything with peanut butter and chocolate. In more recent years however, fudge has become much too sweet for my taste (much to my dismay). So how did I solve this problem? Make my own fudge recipe of course using unrefined sugars and healthy fats. The chickpeas gives this recipe the dense and creamy consistency of fudge and the maple syrup adds the perfect level of sweetness. Enjoy this fudge as a quick afternoon treat or even as a post-workout snack! 

ingredients:

¾ cup all natural peanut butter

1 can (16 oz) chickpeas

2/3 cup pure maple syrup

¼ cup coconut oil

1 tsp vanilla extract

2 tsp ground cinnamon

Almond milk as needed

directions:

In a small sauce pan over medium-high heat melt coconut oil and stir in maple syrup. Bring to a boil, boiling for 2 minutes (this step is important for allowing the fudge to set properly!). Remove from heat and combine with chickpeas and peanut butter in a blender. Blend until smooth and creamy, adding a splash of almond milk as needed to help blend (it will be very thick!). Once blended, scrape mixture into a 9x5 bread pan lined with wax paper or aluminum foil. Place in fridge until the fudge has set (1-2 hours). I recommend storing the fudge in the fridge as it tends to get a little soft if left out for too long!

[wholly-nourished-deactivated201]

chickpea peanut butter fudge

Being a northern Michigan gal, as a child I would look forward to the times my family and I would head up to Mackinaw Island. While it was fun to bike around the island and see the historical sites, my favorite part was always the fudge that we would get at the end of the day- what can I say? I’ve always been a foodie at heart. Getting our fudge was always quite the process. First, we had to scope out which candy shop we deemed to have the best fudge on the island. Then we carefully selected which flavors we would buy. I was always an advocate for anything with peanut butter and chocolate. In more recent years however, fudge has become much too sweet for my taste (much to my dismay). So how did I solve this problem? Make my own fudge recipe of course using unrefined sugars and healthy fats. The chickpeas gives this recipe the dense and creamy consistency of fudge and the maple syrup adds the perfect level of sweetness. Enjoy this fudge as a quick afternoon treat or even as a post-workout snack! 

ingredients:

¾ cup all natural peanut butter

1 can (16 oz) chickpeas

2/3 cup pure maple syrup

¼ cup coconut oil

1 tsp vanilla extract

2 tsp ground cinnamon

Almond milk as needed

directions:

In a small sauce pan over medium-high heat melt coconut oil and stir in maple syrup. Bring to a boil, boiling for 2 minutes (this step is important for allowing the fudge to set properly!). Remove from heat and combine with chickpeas and peanut butter in a blender. Blend until smooth and creamy, adding a splash of almond milk as needed to help blend (it will be very thick!). Once blended, scrape mixture into a 9x5 bread pan lined with wax paper or aluminum foil. Place in fridge until the fudge has set (1-2 hours). I recommend storing the fudge in the fridge as it tends to get a little soft if left out for too long!

[theproanarecipes]

Listen up twerps You want a better jawline? Fabalouser hair?

Blitches this is what you got to do

Get an egg

Crack it real good and separate the white stuff from the yoke and put                 em in two separate bowls

Take the yoke and put it on your scalp/roots and rub it in all nice                         and horribly disgusting (:

Then take the white stuff and put it on your face. Like all over. Leave on your face til it dries (20-ish minutes) (I normally put another layer or two on after the layer on my face has dried)

Put the left over white stuff on the length/back of our hair

Once dried hop in the shower and rinse your hair/face off

DO NOT RINSE THE YOKE OUT OF YOUR HAIR WITH REALLY HOT WATER. IT WILL “COOK” IN Y O U R H A I R     Don’t ask how I know this

Booyah. You got your hair lookin purdy and a tighter face (it takes about 1-3 of doing this to actually see results)

[no-more-ramen]

Egg Drop

I make egg drop a lot when I’m feeling lazy or sick or just not up for a lot of cooking. It’s hearty and filling, and no-carb, which is really nice as a diabetic.

Ingredients

Eggs

Water

Bouillon cubes, or Better Than Bouillon powder

Optional

Chicken stock (for richer soup, instead of bouillon and water)

Green onions (chopped)

Mushrooms (chopped)

Ginger (shredded fresh or powdered, for the broth)

Sesame seeds

Corn starch (to add thickness to soup of silkiness to eggs)

Cookwares

Saucepan (this recipe scales but I use a medium saucepan and it makes two big portions)

Egg-whisking receptacle (i use glass measuring cups or mugs, but a bowl can work too)

Whisking utensil (a whisk or a fork)

Note:

I scale this recipe by cups of water:bouillon cubes:eggs. So if i use one cup of water i use one cube of bouillon and one egg. It keeps the ratio well balanced and the soup from being too weak, but obviously personal tastes differ. My normal portion is 2:2:2.

Instructions

If using stock, pour a reasonable amount into the pan – if using water and bouillon, pour in just water. As mentioned above, i usually pour in two cups but it’s not precise. Set to boil on high heat.

When the water is beginning to simmer (small bubbles on the bottom of the pan, or a rumbling sound), add in bouillon cubes or powder. As mentioned above, I normally use two but your sodium needs maybe differ.

While this is happening, whisk your eggs until well combined. If you want silkier eggs, like those you find in a restaurant, add roughly a ¼ teaspoon per egg of cornstarch. Beat well.

If adding green onions, add green onions to boiling water.

When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.

Very gently, pick up a little bit of the egg mixture on your fork or whisk and drop it over the boiling water. When it hits the boiling water, it will cook into little filaments of egg. Keeping your fork- or whisk-fuls small will help the texture of the soup stay neat. If you get impatient (i do) pouring in larger quantities also work, but you get a chunkier soup and less of that soft, silky texture.

You’re done!

Add toppings of choice.

[goskinnyvegan]

More Low Cal Vegan recipes!

Skinny Pasta:

1 Package miracle noodles (20 cals) (I find mine in the asian food section. they’re in a bag in liquid) ½-cup marinara sauce (65 cals) Basil, Garlic powder, and/or Oregano to taste.

Total Calories: 85+ (depending on amount of sauce)

Drain the noodles from the liquid. Using a wok or skillet heat the noodles alone for about 4 mins to get rid of excess liquid. Add in the sauce and spices and mix together. Stir every once in a while until the sauce is heated to your liking.

Skinny Lo Mein:

1 Package miracle noodles (20 cals) 3 tbs soy sauce (20 cals) 1 tbs teriyaki sauce (15 cals) 3-4 broccoli florets (25 cals) 1/8 cup onion (5 cals) 1/8 cup carrots (10-15 cals)

Total Calories: ~100 cals

Drain the noodles from the liquid. Sautee vegetables in a wok or skillet until tender. Add in noodles and stir about 4 mins to get rid of excess liquid. Add soy and teriyaki sauce and stir.

Buffalo Cauliflower:

Cauliflower florets (3 cals/floret. I usually find 6-8 is satisfying) (18-24 cals) Hot sauce (0 cals) Garlic Powder (0 cals) Coating (optional): ¼ cup Flour (133) ¼ cup lowest cal almond/soy milk (10 cals)

Total Calories: With coating: 161-167 cals Without coating: 18-24 cals (I usually eat it this way and its still pretty good)

Preheat oven to 350F or 160C.  WITH COATING: Line a pan with parchment paper or grease the pan lightly to prevent sticking. Coat florets with flour then dip into almond/soy milk and place on pan. Cook for 18-24 minutes (go for the longer time if you’re doing the coating) When done cooking put on as much hot sauce as you want. tip: adding garlic powder can also be good! tip: If you’re okay with extra calories, dipping the cauliflower with the coating in panko breadcrumbs or crushed crackers gives a good crunch.

General Tso’s Cauliflower/Orange Cauliflower Follow the same directions as the buffalo cauliflower but add general tso’s sauce or orange sauce! General tso’s (60 cals/ 2 tbs) Orange sauce (80 cals/ 2 tbs) Again, I find it’s good even without the coating, but the coating helps to hold the flavor

[thefoodarchivist]

Turkey Chilli

Had a request for this recipe from legalpads-coffee so am re-posting. The last time I cooked this, I added butterbeans as well as mixed beans and a few extra bell peppers. I also spiced it up with hot paprika as well as the smoked version, dried chilli flakes and fresh red chilli. You can make this very mild if you prefer, as I do when I’m making this for myself- but The Lovely Husband can take a little fire! 

1. Put some diced white onion in a pan with a little coconut oil and let it sizzle for a few mins until slightly softened, then add in some crushed garlic, diced fresh red chilli (leave the seeds in if you want it hotter), smoked paprika, dried oregano, ground cumin, cayenne pepper (or chilli powder if you prefer) and ground cinnamon. Give it all a stir and let it cook for a few more mins-it smells amazing! 2. Add in your ground turkey and push it about the pan with a spatula, mixing it through the onion and spices until the turkey is nicely coated and has begun to cook. Add some chopped bell peppers and you can add in some diced carrot and celery if you like at this point too, just for some added vitamins! Give it a stir for a minute or two. 3. Add in some tinned, chopped tomatoes- 1-2 tins depending on how much sauce you want and the quantities of meat and veggies you’re using. I also usually add an organic chicken stock cube to add some extra flavour, and a splash of water. 4. Add a drained tin of kidney beans, or mixed pulses if you prefer. 5. Allow to simmer slowly and gently until thickened nicely and all the flavours are combined. Season to taste. You might also like to add a little sugar to balance the acidity from the tomatoes and take the edge off the chilli if you’ve accidentally made it a bit hotter than intended!

Serve with brown rice or quinoa 🍛 Enjoy!

[worldswords]

Pomegranate

Pomegranate is a fruit native from the Mediterranean and the Middle East, found in California and brought by the Spanish in the 16th century. It is widely consumed as an aperitif, a dessert, in alcoholic beverages or even in medicine, for its many benefits for our health.

It is a fruit consisting in red and pinky seeds, with a bitter-sweet flavor. It has many health benefits, from which one of the major ones is keeping the levels of cholesterol balanced, as well as blood pressure and tension. It also protects from colds and flu, due to its high levels of vitamin C.

But, why is it that healthy, you may ask.

It is a fat-free fruit, it only contains some carbon hydrates, in very very small quantities, giving instant energy. It also contains a high amount of water which helps hydrate the body. It also contains a considerable amount of potassium, with a less important amount of sodium, which helps the nervous and muscular systems, as well as reducing arterial pressure.

As mentioned above it is a fruit rich in vitamin C, but it also contains vitamin A, tannin, which helps with cholesterol. It also has an anti-inflammatory action, helps in the digestion and purifies the blood. 

It is also one of the fruits that contain the most in anti-oxidants, so its juice (!when freshly squeezed, no sugar added!) is an amazing antioxidant and health booster.

Find pomegranates at your local farmer’s and enjoy!

[portraitoftheoddity]

Lena’s Chocolate Chip Cookies

Because everyone needs a good cookie recipe, dammit:

2 sticks of unsalted butter 2/3 cup sugar 2/3 cup brown sugar 2 eggs 1 tsp baking powder 1 tsp vanilla ¼ tsp salt 1 tsp cinnamon (optional: just a pinch of cayenne, if you want that little bit of kick!) 2 ¼ cups flour 1 cup plain oats 1 small bag semi-sweet chocolate chips

Preheat oven to 350ºF Soften/partially melt (do not completely melt!) the butter. Put in bowl, add both sugars. Mix. Add in eggs, baking powder, vanilla, salt, and cinnamon. Mix thoroughly. Add in flour slowly. Mix. Add oats and chocolate chips (the whole bag, dammit. These are chocolate chip cookies, not batter-with-some-chips cookies). Batter should be a thick, easily-moldable consistency. If it’s too soft/sticky, put it in the fridge to chill a little bit. Grease cookie sheet. Make little lumpy balls of cookie dough about the size of a golfball each, about 12 to a sheet. Bake for 11-12 minutes. Bottoms should be golden, insides still gooey. Enjoy!

[goskinnyvegan]

More Low Cal Vegan recipes!

Skinny Pasta:

1 Package miracle noodles (20 cals) (I find mine in the asian food section. they’re in a bag in liquid) ½-cup marinara sauce (65 cals) Basil, Garlic powder, and/or Oregano to taste.

Total Calories: 85+ (depending on amount of sauce)

Drain the noodles from the liquid. Using a wok or skillet heat the noodles alone for about 4 mins to get rid of excess liquid. Add in the sauce and spices and mix together. Stir every once in a while until the sauce is heated to your liking.

Skinny Lo Mein:

1 Package miracle noodles (20 cals) 3 tbs soy sauce (20 cals) 1 tbs teriyaki sauce (15 cals) 3-4 broccoli florets (25 cals) 1/8 cup onion (5 cals) 1/8 cup carrots (10-15 cals)

Total Calories: ~100 cals

Drain the noodles from the liquid. Sautee vegetables in a wok or skillet until tender. Add in noodles and stir about 4 mins to get rid of excess liquid. Add soy and teriyaki sauce and stir.

Buffalo Cauliflower:

Cauliflower florets (3 cals/floret. I usually find 6-8 is satisfying) (18-24 cals) Hot sauce (0 cals) Garlic Powder (0 cals) Coating (optional): ¼ cup Flour (133) ¼ cup lowest cal almond/soy milk (10 cals)

Total Calories: With coating: 161-167 cals Without coating: 18-24 cals (I usually eat it this way and its still pretty good)

Preheat oven to 350F or 160C.  WITH COATING: Line a pan with parchment paper or grease the pan lightly to prevent sticking. Coat florets with flour then dip into almond/soy milk and place on pan. Cook for 18-24 minutes (go for the longer time if you’re doing the coating) When done cooking put on as much hot sauce as you want. tip: adding garlic powder can also be good! tip: If you’re okay with extra calories, dipping the cauliflower with the coating in panko breadcrumbs or crushed crackers gives a good crunch.

General Tso’s Cauliflower/Orange Cauliflower Follow the same directions as the buffalo cauliflower but add general tso’s sauce or orange sauce! General tso’s (60 cals/ 2 tbs) Orange sauce (80 cals/ 2 tbs) Again, I find it’s good even without the coating, but the coating helps to hold the flavor

[healthy-and-toned]

21 days

It’s supposed to take 21 days before doing something becomes a habit. 

So just think. 

21 days without binging could be a lifetime of self-control.

21 days of not eating after 6 could mean always waking up skinny.

21 days of actually working out could mean a lifetime of thin.

21 days.

[neddel]

tips for a happy life

wake up early in the morning

do some kind of activity - go running, walk your dog, etc.

drink lots of water to boost your productivity

read more books

listen to inspiring music

clean your home/apartment for 15-20 minutes daily

consume fresh fruits and vegetables every day

prepare your own food - read more about healty eating, check out new recipies, cook with love

reward yourself, celebrate little victories - you’ve made it out of bed today, you washed your face and you had the strength to wake up and embrace the new day

go out, make new friends, be social

pick a diary and a beautiful pencil to write down how your day has been before you go to sleep

go to bed earlier

make plans for the next day - do something you’ve never done before. When was the last time you tried something diferent?

love life

[worldswords]

Citronella oil

Citronella is a plant native from India, Asia, Sri Lanka and Indonesia because of the perfect weather for its growth (tropical, subtropical, oceanic and equatorial). It can reach up to 90cm of height and it has long and thin leafs. The oil is essentially obtained from the leafs through vapor pulling, which means oil is separated from the vaporized water. This oil is widely used in aromatherapy. 

This oil can work as an antidepressant, antiseptic, deodorant, stimulant and has the benefit of calming migraines, headaches. I can also help clean animals from lice. It works as a toner for the human body helps balance the heart’s performance, as well as the nervous system. It is also wonderful for the final stages of small illnesses (like the flu, stomach flu, etc), as it helps boost the mood, well being and balance. It works as well to keep germs away and freshen up sweaty and tired feet. It also alleviates rheumatic pains.

This oils is also a natural insecticide. 

It can be used in electric fresheners (those vapor machines), in the garden to repel cats or bugs (from digging out your flowers), in water for the feet, or as a spray for the clothing (specially when you didn’t have time to do the laundry).

Although it has many heart benefits, BEWARE, it is unadvised to those with cardiac troubles.

This oils is widely available both online and in stores, go pick up yours and replace your nasty deodorant with this much more green and healthy alternative.