In times if uncertain and stressful times, it is a necessity to laugh and lighten your load.
I am in no way making light of the Coronavirus. It is serious and scary. My hope is to make someone smile. MwsR❤️
Laugh a Little
Substitutes, When You Have No Eggs
1. Applesauce
Applesauce is a purée made from cooked apples.
It’s often sweetened or flavored with other spices like nutmeg and cinnamon.
Using one-fourth cup (about 65 grams) of applesauce can replace one egg in most recipes.
It’s best to use unsweetened applesauce. If you’re using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.
SUMMARY:Unsweetened applesauce is a great substitute for eggs in most recipes. You can use one-fourth cup (about 65 grams) to replace one egg.
2. Mashed Banana
Mashed banana is another popular replacement for eggs.
The only downside to baking with bananas is that your finished product may have a mild banana flavor.
Other puréed fruits like pumpkin and avocadowork too and may not affect the flavor as much.
Whichever fruit you choose to use, you can replace each egg with one-fourth cup (65 grams) of purée.
Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist.
This substitution works best in cakes, muffins, brownies and quick breads.
SUMMARY:You can use mashed banana or other fruits like pumpkin and avocado to replace eggs. Use one-fourth cup (65 grams) of fruit pureé for each egg you want to replace.
3. Ground Flaxseeds or Chia Seeds
Flaxseeds and chia seeds are both tiny seeds that are highly nutritious.
They are high in omega-3 fatty acids, fiber and other unique plant compounds (4Trusted Source, 5Trusted Source, 6Trusted Source, 7).
You can grind the seeds yourself at home or buy ready-made seed meal from the store.
To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.
Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.
SUMMARY:Ground flaxseeds and chia seeds make great egg substitutes. Mixing 1 tablespoon (7 grams) of either with 3 tablespoons (45 grams) of water can replace one egg.
4. Commercial Egg Replacer
There are a variety of commercial egg replacers on the market. These are typically made from potato starch, tapioca starch and leavening agents.
Egg replacers are suitable for all baked goods and should not affect the flavor of the finished product.
Some commercially available brands include Bob’s Red Mill, Ener-G and Organ. You can find them at many supermarkets and online.
Each brand comes with its own instructions, but typically you combine 1.5 teaspoons (10 grams) of powder with 2–3 tablespoons (30–45 grams) of warm water to replace one egg.
SUMMARY:A variety of commercial egg replacers are available. Combine 1.5 teaspoons (10 grams) of powder with 2–3 tablespoons (30–40 grams) of water to replace each egg.
5. Silken Tofu
Tofu is condensed soy milk that has been processed and pressed into solid blocks.
The texture of tofu varies based on its water content. The more water that is pressed out, the firmer the tofu gets.
Silken tofu has a high water content and is, therefore, softer in consistency.
To replace one egg, substitute one-fourth cup (about 60 grams) of puréed, silken tofu.
Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it’s best used in brownies, cookies, quick breads and cakes.
SUMMARY:Silken tofu is a great substitute for eggs, but may lead to a heavier, denser product. To replace one egg, use one-fourth cup (about 60 grams) of puréed tofu.
6. Vinegar and Baking Soda
Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes.Apple cider vinegar or white distilled vinegar are the most popular choices.
When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.
This substitution works best for cakes, cupcakes and quick breads.
SUMMARY:Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy.
7. Yogurt or Buttermilk
Both yogurt and buttermilk are good substitutes for eggs.
It’s best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe.
You can use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced.
This substitution works best for muffins, cakes and cupcakes.
SUMMARY:You can use one-fourth cup (60 grams) of plain yogurt or buttermilk to replace one egg. These substitutions work especially well in muffins and cakes.
8. Arrowroot Powder
Arrowroot is a South American tuber plant that is high in starch. The starch is extracted from the roots of the plant and sold as a powder, starch or flour.
It resembles corn starch and is used in cooking, baking and a variety of personal and household products. You can find it at many health food stores and online.
A mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace one egg.
SUMMARY:Arrowroot powder is a great replacement for eggs. Mix 2 tablespoons (about 18 grams) of it with 3 tablespoons (45 grams) of water to replace one egg.
9. Aquafaba
Aquafaba is the liquid left over from cooking beans or legumes.
It’s the same liquid that is found in canned chickpeas or beans.
The liquid has a very similar consistency to that of raw egg whites, making it an excellent substitution for many recipes.
You can use 3 tablespoons (45 grams) of aquafaba to replace one egg.
Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons or nougat.
SUMMARY:Aquafaba is the liquid found in canned beans. You can use 3 tablespoons (45 grams) of it as a substitute for one whole egg or one egg white.
10. Nut Butter
Nut butters like peanut, cashew or almond buttercan also be used to substitute eggs in most recipes.
To replace one egg, use 3 tablespoons (60 grams) of nut butter.
This may affect the flavor of your finished product, and it’s best used in brownies, pancakes and cookies.
You should also make sure to use creamy nut butters, rather than chunky varieties, so that everything mixes properly.
SUMMARY:You can use 3 tablespoons (60 grams) of peanut, cashew or almond butter for each egg you want to replace. However, it may result in a nuttier flavor.
11. Carbonated Water
Carbonated water can add moisture to a recipe, but it also acts as a great leavening agent.
The carbonation traps air bubbles, which help make the finished product light and fluffy.
You can replace each egg with one-fourth cup (60 grams) of carbonated water.
This substitution works great for cakes, cupcakes and quick breads.
SUMMARY:Carbonated water makes a great egg replacement in products that are meant to be light and fluffy. Use one-fourth cup (60 grams) of it to replace each egg.
12. Agar-Agar or Gelatin
Gelatin is a gelling agent that makes a great substitute for eggs.
However, it’s an animal protein that is typically derived from the collagen of pigs and cows. If you avoid animal products, agar-agar is a vegan alternative obtained from a type of seaweed or algae.
Both can be found as unflavored powders in most supermarkets and health food stores or online.
To replace one egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, mix in 2 tablespoons (30 grams) of boiling water until frothy.
Alternatively, you can use 1 tablespoon (9 grams) of agar-agar powder mixed with 1 tablespoon (15 grams) of water to replace one egg.
Neither of these replacements should affect the flavor of your finished product, but they may create a slightly stiffer texture.
SUMMARY:Mixing 1 tablespoon (9 grams) of gelatin with 3 tablespoons (45 grams) of water can replace one egg. You can also mix 1 tablespoon (9 grams) of agar-agar with 1 tablespoon (15 grams) of water.
13. Soy Lecithin
Soy lecithin is a byproduct of soybean oil and has binding properties similar to that of eggs.
It’s frequently added to commercially prepared foods because of its ability to mix and hold ingredients together.
It’s also sold in powder form in most health food stores and online.
Adding 1 tablespoon (14 grams) of soy lecithin powder to your recipe can replace one egg.
SUMMARY:1 tablespoon (14 grams) of soy lecithin can be used to replace one whole egg or one egg yolk in most recipes.
What If a Recipe Calls for Egg Whites or Yolks?
The ingredients shared in this article are great substitutes for whole eggs, but some recipes call for just egg whites or egg yolks.
Here are the best replacements for each:
- Egg whites: Aquafaba is the best option. Use 3 tablespoons (45 grams) for each egg white you want to replace.
- Egg yolks: Soy lecithin is a great substitute. You can replace each large egg yolk with 1 tablespoon (14 grams).
SUMMARY:Aquafaba is a great substitute for egg whites, whereas the best substitute for egg yolks is soy lecithin.
The Bottom Line
Eggs contribute to the overall structure, color, flavor and consistency of baked goods.
Unfortunately, some people cannot eat eggs, or simply choose not to. Luckily, plenty of foods can replace eggs in baking, though not all of them act the same way.
Some egg alternatives are better for heavy, dense products, while others are great for light and fluffy baked goods.
You may need to experiment with various egg alternatives to get the texture and flavor you desire in your recipes.
Clean this!!!
The idea of cleaning every high-touch surface can be overwhelming, though, so we’ve compiled a list of the most essential spots to clean and disinfect, just in case there are any you’ve forgotten. Think about your average day around the house, in your car, and at the office, and clean everything you touch frequently. This list can help you get started.
- Light switches
- Doorknobs (on the inside and outside and also the locks on the doors)
- House keys and car keys
- Cellphone and landline
- Earbuds, headphones, and AirPods
- Refrigerator handle
- Oven knobs
- Small kitchen appliances
- Drawer pulls
- Sink knobs
- Bathtub knobs
- Toilet flusher
- Toothbrush
- Hairbrush
- Makeup and brushes
- Any bottles of hair care or skin care
- Desk
- Computer screen
- Computer mouse or laptop touchpad
- Computer keyboard
- Windows
- Mirrors
- TV remote
- Car door handles
- Steering wheel of your car
- Dashboard of your car (including the radio and air vents)
- Gear shift of your car
- Rearview mirror of your car
Don’T Stop Believing! Journey
Planting Tips
Denis and Yulia Pogostins
Get your garden off to a good start by planting your perennials at the right time and handling them the right way. One guiding philosophy: Perennial plants are all about the roots. Keeping the roots strong and healthy is the number one consideration when planting perennials. It’s those roots that will keep the plants coming up year after year. Here’s what you need to know about planting perennials to give them what they need to grow up and be beautiful.
Fall or Spring?
Knowing when to plant perennials is essential. Spring is generally the best time to plant, for obvious reasons. The soil is warming, the sun is shining, the days are lengthening and the rain if falling. Spring is also a good time to divide existing perennials that have gotten bigger and better and plant the smaller pieces in other locations.
Fall is a good planting time for perennials that bloom in the spring or summer. Fall planting gives them time to grow strong roots to prepare for the big flower show the following year. Another plus to fall planting: Nurseries are cutting prices on perennials at the end of the season, so you can save a lot of money.
Do not plant in the summer. It’s too hot, the days are too long and rain is unreliable in many climates. There’s too much stress for a new plant to thrive. And winter? No. Just, no.
How Do I Plant?
New plants come in three forms. Knowing how to plant perennials correctly depends on which form you’re planting.
Container-grown perennial plants are the ones you buy at a nursery or plant center, already growing in a pot. They’re the easiest to transplant successfully. Dig a hole twice as wide as the container but no deeper. Pull the plant out of the pot, gently loosen the roots and place in the hole. Fill the hole with soil mixed with compost and water well. Fertilize a week after planting.
Bare-root perennial plants are less expensive than the container-grown ones, but they’re a little trickier. They are just as billed: a clump of plant roots. They’re not for beginners. Soak them in water before planting them in the ground. Add compost to the soil at time of planting and pamper them till they sprout leaves.
Seeds are the least expensive way to start a garden of perennial plants. Growing from seed takes more skill and patience than transplanting container-grown perennial plants. Perennials are slow growing, so if you sow seeds directly in the ground after the last frost you won’t have adult plants till late in the season. Best to start them in the winter, indoors, in small pots and pamper them until they are large enough to transplant outdoors.
Song~ Religious*, What A Friend We Have In Jesus!
What a Friend we have in Jesus
Listen to it, follow the link below!
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| 1 | What a Friend we have in Jesus, All our sins and griefs to bear! What a privilege to carry Everything to God in prayer! O what peace we often forfeit, O what needless pain we bear, All because we do not carry Everything to God in prayer! |
| 2 | Have we trials and temptations? Is there trouble anywhere? We should never be discouraged, Take it to the Lord in prayer. Can we find a friend so faithful Who will all our sorrows share? Jesus knows our every weakness, Take it to the Lord in prayer. |
| 3 | Are we weak and heavy-laden, Cumbered with a load of care? Precious Savior, still our refuge— Take it to the Lord in prayer; Do thy friends despise, forsake thee? Take it to the Lord in prayer; In His arms He’ll take and shield thee, Thou wilt find a solace there. |
Boost Your Immune System~
Eat fruits & vegetables every day: Produce contains key vitamins involved in the immune system. Vitamin C in foods like strawberries, bell peppers, broccoli, and citrus, helps immune system cells function, including phagocytes (the kind that engulfs potentially harmful particles). Vitamin A helps keep tissues in the mouth, intestines, and respiratory tract healthy and is found in sweet potatoes, spinach, carrots, and cantaloupe. Remember that eating the actual fruit or veggie is better than popping single-vitamin supplements since it’s likely that all the components in the food interact to offer protection.
Get plenty of protein: Getting too little protein can weaken your immune system. Protein-rich foods supply the amino acids you need to build essential proteins in the body, including antibodies. Animal foods like beef and pork also contain zinc, a mineral that your body uses to make t-cells (you can find zinc in cashews and chickpeas too).
Include fermented foods: These are foods that are naturally preserved by bacteria, and they’re good for the “microbiome”. That’s the name for the trillions of bacteria that live in your gut, where a lot of cells involved in immunity actually reside. Fermented foods like yogurt (look for the term “live and active cultures” on the label), kefir, sauerkraut, miso, and kimchi help beneficial bacteria flourish in the gut, leaving less room for harmful bugs.
Season your meals: Every plant food has its own unique compounds that offer potential health-boosting benefits. Spices and seasonings like garlic, ginger, oregano, and cinnamon have all been researched for intriguing capabilities as anti-microbials, anti-inflammatories, and cell-protecting antioxidants. They’re not magic cure-alls, and popping them in the form of pills isn’t the same as eating the real deal. But adding flavor to foods with these ingredients means you’re getting even more beneficial compounds in the meals you eat every day.
Strength Training~
Warm-up for 5-7 minutes with easy cardio. This can be on any cardio machine of choice, or a walk around the neighborhood. If it’s too cold, try 5 minutes of a dance cardio video on YouTube, or walking or jogging in place while listening to your favorite warm-up song.SLIDESHOW
How to Start Strength Training
Reviewed by Tyler Wheeler on 2/18/2020
Complete 2-3 sets of 15 reps for the following exercises. (For example, You’ll do 15 biceps curls. Wait a few seconds to recover, and do 15 more biceps curls. If you’d like, do the third set. Then move onto the next exercise.)
- Biceps curls. Hold the weights so that the palms of your hands are facing forward. Keep your elbows close to your torso, a tight core, and a slight bend in your knees. Flex at the elbow, bringing the weight all the way up (aiming towards your shoulder, lifting up through your chest as you go ). As you release, try to resist the weight, and go for a nice full extension at the bottom of the movement.
- Sit to stand. Hold 1 dumbbell (with both hands, one at each end of the dumbbell)at your chest and stand about 2 feet in front of a couch or sturdy chair. Place your feet just under your shoulders with toes slightly angled out. Keep your chest lifted and a tight core as you sink back and down into your squat. Tap your booty to the chair, like you’re sitting down for a second. Make sure that your body weight is in your heels (you should be able to lift your toes). Exhale to rise.
- Good mornings. Hold the dumbbells in your hands and cross your arms at your chest. Stand with your feet underneath your hips with a slight bend in the knee. Keep your back flat as your hinge from your hips, like you’re folding your body like a book. Stop when your chest is parallel to the floor. Squeeze your glutes and exhale to stand.
- Overhead press. Stand with legs hip-width apart, core engaged. Hold a weight in each hand, at shoulder level, with palms facing inward. Inhale to bring the weights up to 90 degrees and exhale to press up overhead. Lower down with control to 90 degrees and repeat.
- Lunge. Hold the weights at your sides, palms facing inward, and stand with feet hip-width apart. Take one huge step forward, and keep your feet in line with your hips. Try to keep your torso perpendicular to the floor as you sink down into your lunge. As you lunge, watch the front knee to make sure it stays stacked above the front ankle. As you rise, actively think about trying to squeeze your legs together. Switch sides. For this exercise, you’ll do 8 lunges on the right side and 8 on the left for a full set.
You can do this workout 2-3 times per week on non-consecutive days. In between strength days, feel free to add in some cardio, whether through a class, cycling, walking, or dance cardio (the Fitness Marshall on YouTube is my fave!).WebMD Blog © 2020 WebMD, LLC. All rights reserved.
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