PMS(Pissy Mood Snacks)

If a group of scientists conducted a study saying PMS wasn't "real," we'd kill them all! Then we'd stuff our faces like cows. This is what we'd eat..Coming soon.

During their menses, woment tend to feel colder, more depleted, and weaker as they are losing blood and iron. It's a time(or should be) of pulling in and caring for oneself. However, it is also a cleansing time of the month and some women feel better during and after their periods when they do not eat too much or too heavily and are doing a mild detox program. Although we do not recommend fasting, drinking additional nutrient-rich juices can be helpful. For women who are generally in good health, the Detox Diet and the Smoothie Cleanse can be helpful. We suggest adding some algae and protein powders during this time for more energy and strength.

Update, I am now in menopause, my mom says it like Men/on/Pause, LOL. But what I found that helps with all those women issues is a nice tall glass of fresh, healthy juice cleanse. 'Drinking fresh juices can detoxify the body, help to create a more alkaline body, and to give a boost of energy and a clear mind.' My son, Johnny, bought me a juicer Christmas couple of years ago, after I had a bout with depression and landed in the hospital. Him and his fiancé stated that they wanted me to be around for a long time. Thanks to them because the juicing lured me away from drankin too much wine. Once you have a good shot of fresh juice it's hard to pick up a fermented beverage.

I will be posting 'good healthy' ummm damn. gotta lay down. freaken cramps..

TENSION TAMER TEA!

So I was asked on  'Daily Challenge'  to share my favorite hot healthy drink. While working towards sobriety I needed something to take the bad feelings away when coming down from a night out. Hang overs can be the hardest to get through and the guilt can be overwhelming, when you just wanna do the right thing and end up doing the wrong thing over and over. Well, Tension Tamer Tea got me through all of that. It not only soothed my upset stomacch it also stopped the headaches which come along with overindulging..I also have issues with anxiety and panic attacks so Tension Tamer has been a life saver, I don't leave home without a mug of it.. I brew a hot cup of tea every morning!
To spruce it up I sometimes add cranberry or apple juice to my tea. A sprig of cinnamon is really good. Drop some chopped candy canes in and let them melt to get in the Christmas Spirit. Gonna make me a cup right now!! If you want a pick me up add a couple tablespoons of instant coffee, any flavor!

Why it matters

Liquid calories can add up fast when we're downing a cup of our favorite toasty beverage. Luckily, there are so many options out there that are healthy, tasty, and satisfying! By sharing your favorite, you may introduce someone to a new drink - and you may get some new ideas yourself

TENSION TAMER TEA!
To check out more Celestial Seasonings Teas click on pic..
 

 

This comforting blend begins with eleuthero, an Asian herb popular for centuries because of the sense of calm and well being it imparts. We've added cooling peppermint, spicy ginger and tangy lemons to create a remarkably uplifting herbal blend. Bring harmony to your hectic day with a cup of this flavorful and restorative tea."

—Charlie Baden, Celestial Seasonings Blendmaster

Easy Brownie in a Mug

1/4 cupsugar

1/4 cupflour

2 tablespoons cocoa

1 pinchsalt

2 tablespoons vegetable oil (I used coconuti oil)

5 tablespoonswater

Directions:

1. Add all of dry ingredients to mug.
2. Mix well with a fork or small whisk until blended.
3. Add oil and water.
4. Mix well (add mix-ins if using).
5. Put in the microwave and cook on high heat for 1 minute 40 seconds - 2 minutes.
6. Add toppings or a scoop of ice cream and enjoy!

Variations:

I use Whole Wheat Pastry flour to make it a bit nutritious.

Mounds: add 1-2 tablespoons chocolate chips and a sprinkling of sweetened flaked coconut on top of cooked brownie.

Peanut Butter Swirl: add 1-2 tbsp creamy peanut butter into mix before microwaving, or add 1 tablespoons on top of brownie after its cooked.(I use chunky. Smooth peanut butter doesn't have has much fiber in it compared to chunky)
I tried Nutella till I noticed

Berry Jam: top cooked brownie with 1-2 tablespoons melted berry jam (strawberry, raspberry or blackberry is best. Just heat in microwave until melted then pour over brownie).
S'mores: top cooked brownie with mini marshmallows and graham cracker crumbs

Strawberry Oatmeal Bars

 

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
Per serving: Calories: 177; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 28 grams; Sugar: 18 gram; Fiber: 1 gram; Cholesterol: 18 milligrams; Sodium: 72 milligrams

from: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe/index.html

Raw Strawberry Oat Bars
Ingredients:
Makes 6

• 1 1/2 cups pitted dates
• 1/4 cup raw macadamia nuts
• 2 tablespoons old-fashioned rolled oats
• Pinch sea salt
• 1 cup strawberries, hulled and thinly sliced

Directions:

• Pulse dates, nuts, oats, and salt in a food processor until combined.
• Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
• Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles

Rasberry Oatmeal Bar

Original recipe makes 1 - 9x13 inch panChange Servings

Makes servings USMetricAdjust Recipe (Help)

1 (18.25 ounce) packageyellow cake mix

2 1/2 cupsquick cooking oats

3/4 cupmargarine, melted

1 cupraspberry jam

1 tablespoonwater

 

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Cereal Squares

 

 

Original recipe makes 1 9x13-inch casserole dish

Makes servings USMetricAdjust Recipe (Help)

3 cups toasted oat cereal (such as Cheerios®)

3 cups corn flake cereal

1 cup peanuts

1 cup brown sugar

1/2 cup corn syrup

1/2 cup butter

1/2 cup peanut butter

1 teaspoon vanilla extract

 

Directions

1. Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
2. Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

egg bakes

http://www.bettycrocker.com/recipes/bacon-and-hash-brown-egg-bake/b7c8dac2-e62b-46ad-8610-174da80bf580

Cold Roasted Moroccan Spiced Salmon

Gotta try this this weekend. but i'll make it my way and make it mine.

Ingredients


3/4 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon mustard powder

1/4 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

1/8 teaspoon ground allspice

2 teaspoons white sugar

2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets

1 tablespoon fresh lime juice

Directions

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Nutrition per serving Calories 225 Total Fat 10 g Saturated Fat 2 g Cholesterol 84 mg Sodium 261 mg Total Carbohydrates 2 g Dietary Fiber 0 g Protein 30 g

GOOEY CARAMEL APPLE

 

Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

                                                                                        

1/4 cup Fisher® Chef's Naturals® chopped pecans

                                                                                           

1 teaspoon ground cinnamon

                                                                                           

1 cup whipping cream

                                                                                           

1/2 cup packed light brown sugar

                                                                                           

2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing

                                                                                         

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

• 1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
• 2. In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
• 3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

 

 

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Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

 

 

Slow Cooker Sweet and Tangy Ribs

Ribs


1 tablespoon vegetable oil

4 lb beef short ribs

1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)

Sauce

1 bottle (12 oz) chili sauce

3/4 cup apricot preserves

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 teaspoons ground mustard

2 cloves garlic, finely chopped

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.

2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.

3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.

4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.



Expert TipsMake the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.

COZYNBLUE'S SLOW RIBS

Ingredients


4 pounds pork baby back ribs

salt and pepper to taste2 cups ketchup

1 cup chili sauce

1/2 cup packed brown sugar4 tablespoons vinegar

2 teaspoons dried oregano

2 teaspoons Worcestershire sauce

1 dash hot sauce

Directions

1.Preheat oven to 400 degrees F (200 degrees C).

2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

COZYNBLUE'S TENDER MARINADED CHICKEN BREASTESSESS

"A marinade guaranteed to make your chicken breasts tender and juicy, this one has a little bit of everything... in just the right proportions."

Ingredients


1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar2 tablespoons lemon pepper1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions

1.In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

2.Preheat the grill for high heat.

3.Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

SPICE RUB

Gifts from your kitchen are so easy to make as with  this Spice Rub recipe. With my recipe, you can turn simple spices and herbs into a wonderful Holiday gift.

1 (8-oz) glass jelly jar or jar with tight-fitting lid


3 tablespoons dried parsley flakes

3 tablespoons seasoned salt

3 tablespoons dried basil leaves

2 tablespoons paprika

2 tablespoons dried rosemary leaves

1 tablespoon crushed red pepper flakes

1 tablespoon garlic powder

1 tablespoon sugar

Mini Gingerbread Loaves with Cream Cheese Glaze

This quick bread recipe, which yields three mini loaves, is simple, time-saving and absolutely scrumptious with its even easier cream cheese glaze.

Ingredients


2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoons ground cinnamon

1/2 and 1/8 teaspoons ground cloves

1/2 and 1/8 teaspoons ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 egg

1 cup milk

1/2 cup maple syrup

1 tablespoon vegetable oil

1/3 cup chopped walnuts

CREAM CHEESE GLAZE:

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/8 cup unsalted butter, room temperature

1/4 teaspoon vanilla extract

Preparation


In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.

For Cream Cheese Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.

Slow Cook Seafood Stew

3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth

1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender.
From: Mccormick.com
INGREDIENTS
1/4 cup firmly packed brown sugar

1 tablespoon McCormick Garlic Powder

1 tablespoon Paprika

1 teaspoon Cinnamon, Ground

1 teaspoon Red Pepper, Crushed or 1/2 to 1 teaspoon McCormick® Red Pepper, Ground

1 teaspoon Salt

3 pounds pork baby back ribs

1/4 cup maple syrup

DIRECTIONS
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.



2. Bake 1 hour or until meat starts to pull away from bones.



3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.


TipsAll Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

BREAK OUT THE CROCKPOT!

Break Out the Crock Pot!


Your slow cooker has always made meals easier. After all, it cooks while you're at work, running errands, or busy doing something else. Now, it can even help you save on grocery bills. These 12 recipes each cost less than $2 per serving -- and some are under $1 per serving. Save it for quick meals throughout the week, or store it in the freezer (most dishes freeze well for up to 3 months). From soups to dinners and even dessert, we make it easy to afford great-tasting food.

GOTTEN FROM PREVENTION.COM

PAN SEARED OCEAN WHITE FISH

1 Tbsp vegetable oil
4 ocean white fish filets (4–6 oz)
Salt-free seasoning blend
1 cup lobster or shrimp broth (optional)
½ cup sherry wine (optional)
½ cup Francesco Rinaldi Traditional No Salt Added Pasta Sauce
1/8 tsp cayenne pepper
1 Tbsp fresh dill weed
Chopped zest of 1 lemon
Serves 4
Prep Time: 10 minutes
Cook time: 10 minutes
In large skillet, add oil and heat over a medium heat. Season filets with salt-free seasoning, place in pan and sear well on top and bottom. Pour in the broth and sherry wine; bring to a boil. Add Francesco Rinaldi Traditional No Salt Added Pasta Sauce and mix well. Add cayenne pepper and dill weed (reserve a sprig for garnish); bring back to a boil. Serve, sprinkled with lemon zest and remaining sprig of dill weed.

Strawberry Shortcake

From: Bisquick

3 cups Original Bisquick® mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs

Topping
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)
Save $$$ on your favorite brands 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3 In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
4 Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

Jambalaya

Ingredients:

1 pound fully cooked smoked sausage links, sliced

1/2 pound fully cooked smoked ham, diced

1/4 cup butter or margarine

4 medium onions, chopped

1 small green pepper, chopped

3 to 4 garlic cloves, minced

1 can (16 ounces) tomatoes with liquid, cut up

1 bay leaf

1/2 teaspoon cayenne pepper

3 cups chicken broth

2 cups uncooked long-grain rice

2 pounds uncooked shrimp, cleaned and peeled

1 cup diced cooked chicken

Salt and pepper to taste

Directions:

In a large pan, saute sausage and ham in butter until lightly browned; add onions, green pepper and garlic. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth. Cover and bring to a slow boil; stir in rice. Cover and cook over low heat until rice is nearly tender, about 15-20 minutes. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not overcook shrimp. Salt and pepper to taste. Remove bay leaf: Yield: 10-12 servings..