Month: March 2019

Pictures From Around Our World

Baatara Gorge Waterfall, Tannourine, Lebanon

101 Most Beautiful Places You Must Visit Before You Die! - part 1

Keto Meal Ideas

Smoothie

Laugh a Little

Beautiful Places


Seljalandsfoss Waterfall Rsmerkurvegur

Dachstein Stairway Austria

Toronto

iStock_000022052507_Full_niagara-falls-fall

Take a short drive south along the shores of Lake Ontario to Niagara Falls. For the adventurous, your you can book flightseeing over the falls. Board a sightseeing cruise for a thrilling ride to view the thundering falls from river level. Before leaving the area, see the picturesque Floral Clock. Highlights of Toronto include the Legislature Building; the ethnic neighborhoods; the University of Toronto; and Eaton Centre, the city’s number-one tourist attraction, with more than 300 stores for world-class shopping.

How to get there: Toronto and the Niagara Falls can be seen on the Historic Cities of Eastern Canada tour.

Useful Tips

9. Use a bowl lightly coated with oil to swat at mosquito with:

Use a bowl lightly coated with oil to catch mosquitos you swat at.

17. Marker stains? Not to worry:

Keto Chocolate Cake Donuts

Keto Classic Chocolate Cake Donuts

Ingredients

For Donuts

  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 tsp vanilla extract
  • 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour

Glaze:

  • 1/4 cup powdered Swerve Sweetener
  • 1 tbsp cocoa powder
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1 1/2 to 2 tbsp water

Instructions

Donuts:

  1. Preheat the oven to 325F and grease a donut pan very well.
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Glaze:

  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  2. Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
  3. Dip the top of each donut into the glaze and let set, about 30 minutes.

Recipe Notes

How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.

A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:

  • Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
  • You really can’t substitute any other flour in this recipe.
  • Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!

Nutrition Facts

Amount Per Serving (1 donut) Calories 123Calories from Fat 83 % Daily Value*Total Fat 9.2g14%Total Carbohydrates 4.68g2% Dietary Fiber 2.67g11%Protein 4.43g9% * Percent Daily Values are based on a 2000 calorie diet. Recipe Carolyn

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa | halfbakedharvest.com #breakfast #mexican #easyrecipes #brunch #eggs #avocado
https://www.halfbakedharvest.com/breakfast-quesadilla/

Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all stuffed into flour tortillas and cooked until golden. Top these quesadillas with a spicy avocado for a complete breakfast. Perfect for storing in the freezer to have on hand for busy mornings.

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 Calories 554 kcal

Ingredients

  • 6 large eggs
  • kosher salt
  • 1 tablespoon butter at room temperature
  • 1 can (4 ounce) diced green chiles
  • 1-2 chipotle peppers in adobo, finely chopped
  • 4 whole wheat or regular flour tortillas
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 4 slices cooked crispy bacon, lightly crumbled
  • 1-2 cups baby spinach or arugula
  • 2 tablespoons fresh chopped chives
  • extra virgin olive oil, for cooking

Avocado Salsa

  • 1/2 cup fresh cilantro
  • 1 tablespoon fresh chopped chives or green onions
  • 1 jalapeño, seeded and chopped
  • juice from 1 lime
  • 1 avocado, diced
  • kosher salt

Instructions

  1. 1. Whisk together the eggs and a pinch of salt in a medium bowl.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.3. In a small bowl, combine the green chiles and chipotle peppers. 4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste. 

Recipe Notes

*To freeze these, assemble the quesadillas as directed above, but do not cook them. Wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag. Freeze for up to 2 months. To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet.