Wednesday, May 22, 2013
Easy repair for sun-damaged hair
Be ready for any summer occasion, with healthy looking summer hair!
For dry and damaged hair! Massage approximately 1/2 cup honey into clean, damp hair, let sit for 20 minutes, then rinse with warm water. You can also add 1 to 2 Tbsp of olive oil to loosen the honey for an easier application. For extremely sun-damaged hair, trying mixing honey with 1 to 2 Tbsp of a protein-rich ingredient, like avocado or egg yolk, which will help replenish the keratin protein bonds that UV rays attack. Treatment is usually applied once a month.
Saturday, May 18, 2013
Light and easy summer snack
Grilled pineapple kabobs with creamy honey sauce
Reposted from InSockMonkeySlippers.blogspot.com: Summer is almost here y’all and that means time to break out the grill! My family is just a little obsessed with grilling. When Friday rolls around the grill is fired up, music is whaling, the cooler is full, and our patio is packed with friends and family. In my opinion any weekend with a grill lit is an amazing one! One of my family’s favorite grilled desserts is grilled pineapple! So simple to make and when you pair it with honey yogurt dip it’s the perfect finale to any dinner!
Grilled Pineapple Kabobs with Honey Yogurt Dipping Saucemakes 8
2. With a sharp knife, trim the pineapple. Starting from the top, slice the pineapple into quarters avoiding the core. Discard the core and slice the pineapple into 2″x2″ cubes.
3. Dry off the skewers and spray to coat with cooking oil spray. Spear the pineapple onto the skewer, about 5 pieces of pineapple per skewer.
4. Place the kabobs on a heated gas grill and grill for 4 minutes or until lightly chard. Flip the skewers over and grill for another 3 to 4 minutes until lightly chard. Remove to a plate and garnish with chopped mint.
5. To make the yogurt sauce: In a bowl, mix to combine yogurt and honey.
6. Serve the pineapple kabobs with the honey yogurt sauce.
- 1 Dole pineapple
- cooking oil spray
- 8 to 10 bamboo kabob skewers
- 1 cup plain yogurt
- 3 tablespoons honey
- 1 tablespoon fresh chopped mint
2. With a sharp knife, trim the pineapple. Starting from the top, slice the pineapple into quarters avoiding the core. Discard the core and slice the pineapple into 2″x2″ cubes.
3. Dry off the skewers and spray to coat with cooking oil spray. Spear the pineapple onto the skewer, about 5 pieces of pineapple per skewer.
4. Place the kabobs on a heated gas grill and grill for 4 minutes or until lightly chard. Flip the skewers over and grill for another 3 to 4 minutes until lightly chard. Remove to a plate and garnish with chopped mint.
5. To make the yogurt sauce: In a bowl, mix to combine yogurt and honey.
6. Serve the pineapple kabobs with the honey yogurt sauce.
Wednesday, May 15, 2013
Test Your Honey IQ and win!
Answer the questions on the National Honey Board's Facebook page correctly for a chance to win their daily drawing for a $50 AMAZON GIFT CODE, as well as the $500 GRAND PRIZE. They're so sweet they'll even help you with the answer, which can be found onwww.storyofhoney.com. For the official rules, visit: www.honey.com.
Hint: Honey contains only one ingredient.... honey!
Click this link to try your luck!
Tuesday, May 14, 2013
Healthy "Blondies"
Gluten free, Paleo and Primal-diet friendly, no sugar or grain added... and they actually taste GREAT!
My daughter found this recipe at
http://www.unrefinedkitchen.com/2012/11/03/almond-butter-chocolate-chip-blondies/
Almond Butter Chocolate Chip Blondies
Ingredients:
1/4 cup Nutiva coconut oil
1/3 cup honey
1/4 cup almond butter
1 egg
1/2 tsp. vanilla
1 1/4 cups almond flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/4 – 1/2 cup chocolate chips
1/4 cup Nutiva coconut oil
1/3 cup honey
1/4 cup almond butter
1 egg
1/2 tsp. vanilla
1 1/4 cups almond flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/4 – 1/2 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees. Grease 8×8 pan or line with parchment paper.
2. Combine wet ingredients in a large bowl. Mix well with an electric mixer.
3. Combine almond flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
4. Pour dry ingredients into wet ingredients and mix well with mixer.
5. Mix in chocolate chips and spread batter in greased 8×8 pan.
6. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in the center comes out clean.
1. Preheat oven to 350 degrees. Grease 8×8 pan or line with parchment paper.
2. Combine wet ingredients in a large bowl. Mix well with an electric mixer.
3. Combine almond flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
4. Pour dry ingredients into wet ingredients and mix well with mixer.
5. Mix in chocolate chips and spread batter in greased 8×8 pan.
6. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in the center comes out clean.
Sunday, May 5, 2013
Make Mothers' Day SWEET for Mom
A Greek specialty - served with strong black coffee to complement the sweet, moist, nutty flavour of these delectable morsels.
INGREDIENTS: Preparation Time : about 30 minutes
Cooking time : about 5-10 minutes
- ½ pot of water
- ¾ oz fresh yeast
- 12 oz flour
- ½ tsp ground cinnamon
- Small pinch of salt
- 6 tbsp warm milk
- 2 eggs, beaten
- vegetable oil, for deep-fat frying
- 2 oz sugar
- 1 tsp ground cinnamon
- 4 oz blanched almonds, toasted and finely chopped
- For the syrup:
- 8 oz clear honey
- 4 oz sugar
- 1 tbsp lemon juice
- 1 cinnamon stick
STEPS:
-
Place 1/2 the lukewarm water in a small bowl and sprinkle the yeast over it. Stir well until all the yeast has dissolved, cover, and set aside in a warm place for 15-20 minutes, or until the mixture is frothy.
-
Sift the flour with cinnamon and salt into a mixing bowl and make a well in the center. Pour in the frothy yeast mixture, the milk, and the remaining lukewarm water.
-
Gradually stir in the flour mixture from the sides of the bowl, then beat in the eggs to form a smooth batter. Beat the batter vigorously until bubbles appear on the surface. Set aside.
-
Make the syrup. Place all the ingredients in a medium-sized saucepan. Heat and boil the syrup for about 10 minutes. Allow to cool, then remove the cinnamon stick and set aside.
-
Heat the oil for deep frying. Carefully place the batter, 1 tbsp at a time, into the hot oil and fry the doughnuts in batches for 3-5 minutes, or until puffed and golden brown, turning them as they cook. Continue with the remaining batter, and using a slotted spoon, transfer the cooked doughnuts to a dish lined with absorbent paper to drain.
-
Mix together the sugar and ground cinnamon on a plate and roll each hot doughnut in the mixture to coat. Either arrange the doughnuts in a shallow serving dish, pouring the syrup over the doughnuts and allowing to stand for about 1 hour before scattering over the chopped almonds; or pile the doughnuts on to a plate and scatter with the chopped almonds, and serve the syrup separately.
-
Finished.
A Greek specialty - served with strong black coffee to complement the sweet, moist, nutty flavour of these delectable morsels.
INGREDIENTS: Preparation Time : about 30 minutes
Cooking time : about 5-10 minutes
Cooking time : about 5-10 minutes
- ½ pot of water
- ¾ oz fresh yeast
- 12 oz flour
- ½ tsp ground cinnamon
- Small pinch of salt
- 6 tbsp warm milk
- 2 eggs, beaten
- vegetable oil, for deep-fat frying
- 2 oz sugar
- 1 tsp ground cinnamon
- 4 oz blanched almonds, toasted and finely chopped
- For the syrup:
- 8 oz clear honey
- 4 oz sugar
- 1 tbsp lemon juice
- 1 cinnamon stick
STEPS:
-
Place 1/2 the lukewarm water in a small bowl and sprinkle the yeast over it. Stir well until all the yeast has dissolved, cover, and set aside in a warm place for 15-20 minutes, or until the mixture is frothy.
- Sift the flour with cinnamon and salt into a mixing bowl and make a well in the center. Pour in the frothy yeast mixture, the milk, and the remaining lukewarm water.
- Gradually stir in the flour mixture from the sides of the bowl, then beat in the eggs to form a smooth batter. Beat the batter vigorously until bubbles appear on the surface. Set aside.
- Make the syrup. Place all the ingredients in a medium-sized saucepan. Heat and boil the syrup for about 10 minutes. Allow to cool, then remove the cinnamon stick and set aside.
- Heat the oil for deep frying. Carefully place the batter, 1 tbsp at a time, into the hot oil and fry the doughnuts in batches for 3-5 minutes, or until puffed and golden brown, turning them as they cook. Continue with the remaining batter, and using a slotted spoon, transfer the cooked doughnuts to a dish lined with absorbent paper to drain.
- Mix together the sugar and ground cinnamon on a plate and roll each hot doughnut in the mixture to coat. Either arrange the doughnuts in a shallow serving dish, pouring the syrup over the doughnuts and allowing to stand for about 1 hour before scattering over the chopped almonds; or pile the doughnuts on to a plate and scatter with the chopped almonds, and serve the syrup separately.
- Finished.
Sunday, April 28, 2013
Healthy Honey Glazed Spicy Chicken
I'm trying this out tonight -
looks great and super easy!
Baked, not fried! 
Ingredients:
1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar
Directions:
1. Mix spices together and set aside.
2. Mix honey and cider vinegar and set aside.
3. Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don’t worry about burning the chicken)
4. Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.
5. Take chicken out of oven and let rest for a few minutes before devouring. You don’t want to burn your mouth with all that hot honey glaze!
Sunday, April 7, 2013
Man Food!
An easy, manly meal: Roast Beef Sandwiches - AMAZINGLY good!
Balsamic roast beef french dip:
Ingredients -
1 3to4 pound boneless roast beef (chuck or round roast).
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
6-8 hogie rolls or other buns
Now for the easy part... throw it all in a crockpot & cook on low for 5 hours, on high for 3 hours then serve on buns.
For the dipping sauce, remove all beef from the crock pot with a slotted spoon. Then mix together 1/4 cup hot water and 1 teaspoon cornstarch - pour this into the crock pot, stir to thicken the gravy, and serve.
Your house will smell great and your family will beg for more!
Ingredients -
1 3to4 pound boneless roast beef (chuck or round roast).
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
6-8 hogie rolls or other buns
Now for the easy part... throw it all in a crockpot & cook on low for 5 hours, on high for 3 hours then serve on buns.
For the dipping sauce, remove all beef from the crock pot with a slotted spoon. Then mix together 1/4 cup hot water and 1 teaspoon cornstarch - pour this into the crock pot, stir to thicken the gravy, and serve.
Your house will smell great and your family will beg for more!
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