Would Not Be/ poem share

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In your abscence, I miss you so
My heart shuts down,
Without you around.
My joy and pleasure cannot be found.
I must live my days, with you, in them.
To survive, I must feel our love.
Stay next to me for a lifetime.
I would not be, without you, with me.
MwsR ❤

Avocado Smoothie/recipe share

Ingredients

1/2 avocado 

3/4 cup coconut milk (175ml)

1/4 cup almond milk (60ml)

1 tsp fresh grated ginger

1/2 tsp turmeric

1 tsp lemon or lime juice

1 cup crushed ice

sugar-free sweetener to taste

Instructions

Add the ingredients to a blender and blend on low-speed until smooth. 

Add crushed ice and sweetener. Blend on high until smooth. 

Taste and adjust sweetness.

2 servings

Blueberry Chocolate Hazelnut Smoothie/Recipe Share

(net carb : 7.5g) Blueberry Chocolate Hazelnut Smoothie

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Ingredients:

 

1/2 cup ice (120ml)

 

1/4 cup frozen Blueberry (40g)

 

1 oz Hazelnuts (30g)

 

1 cup unsweetened Coconut Milk (240ml)

 

1 scoop Chocolate Protein Powder (30g)

Instructions:

Blend all ingredients until very smooth.

 

2 serving.


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Creme Brulee/ recipe share

Ingredients

4-1/2 cups heavy whipping cream

1-1/2 cups half-and-half cream

15 large egg yolks

1-1/3 cups sugar, divided

3 teaspoons caramel extract

1/4 teaspoon salt

1/3 cup packed brown sugar

Directions

Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.

Place an ungreased broiler-safe 13×9-in. baking dish in a baking pan large enough to hold it without touching. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.

Mix brown sugar and remaining granulated sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

To caramelize topping in a broiler; let stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Editor’s Note: This recipe was tested with Watkin’s caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.

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Aloha Paradise Cake/ recipe Share

Aloha Paradise Cake

Ingredients

1 box of sugar-free yellow cake mix

1 can (21 oz) of crushed pineapple, with juice drained and reserved

1 (8 oz) pkg of low fat cream cheese

1 pkg instant sugar-free vanilla pudding

1 cup milk

1 container of low fat/sugar free Cool Whip

shredded coconut

chopped pecans

Instructions

Mix cake mix according to directions on the box, replacing the liquid with reserved pineapple juice and water. Bake at 350F for 35 minutes in 9×13 pan. Set aside to cool when done.

In large bowl mix vanilla pudding, milk, and cream cheese. Beat until smooth. Add in crushed pineapple, Pour mixture over cooled cake.

Top with thawed Cool Whip. Sprinkle coconut and pecans on top, and allow to chill further until ready to serve.

Cinna-Nut Granola/ recipe share

Cinna-Nut Granola

1 c. nuts, chopped well

4 c. rolled oats (not instant)

3/4 c. shredded coconut flakes

2 Tbsp. cinnamon

1/2 c. butter, melted

1/3 c. molasses (you can use maple syrup)

Preheat oven to 350°

Mix butter and molasses (or syrup) together in small bowl.

Combine all dry ingredients in large bowl. Add butter and molasses. Stir very well to incorporate completely.

Spread onto a large baking pan. Put into oven for 25 minutes or until browning nicely. Be sure to toss the mix after 12 minutes and spread out again.

Remove and allow to cool on pan for 10 minutes.

When completely  cooled, enjoy