woah thats cool
I generally end up baking something up on Fridays. Yesterday I made this apple bread, it came out amazing. I added an extra sweet topping for this loaf. Hope you love it as much as everything in my apartment did!
.:You Will Need:.
:Bread:
3 Cups Whole Wheat…
Making salsa for girls night! #foodporn #omnom #snacks
20 Pistachios
Don’t let the high fat content in pistachios scare you off — most of the fat is unsaturated or “good” fat. Eat 20 pistachios, and you’ll only take in 80 calories and less than a gram of saturated fat. Plus, they’re rich in protein, fiber, and several key vitamins and minerals. To avoid an unhealthy dose of sodium, eat them raw or dry roasted without salt.
- Saturated Fat: 0.8 g
- Sodium: 0 mg
- Cholesterol: 0 mg
Want to eat peanut butter & co peanut butter- but it isn’t sold near you or is too expensive? Well, here are the recipes to make your own!
omfg
PUMPKIN BUTTER
Ingredients:
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups of fresh
3/4 cup apple juice
1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
1/2 teaspoon ground cloves
1 cup Sucanat (or brown sugar)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1-2 tsp fresh lemon juice
Directions:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
