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Dinner: Spaghetti Squash

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I haven’t posted anything for some time now. I have been busy dealing with life and all its challenges. I have worked on some new recipes and spent time with my loves. Summer has been great so far but I am actually looking forward to the kids going back to school. I love our time together but they have been especially challenging this summer. By that I mean, keeping them interested in activities and wanting them to eat right. My youngest has been doing a superb job at pushing me to improve on my cooking skills because she has become an intense picky eater. She will ask for something and then refuse to eat it after I have spent hours planning and cooking a meal she asked for.

I surely hope that she doesn’t get weird with tonight’s dinner because it is one of my favorite and easy meals to make. Here are the ingredients if you want to try it out.

Ingredients

Spaghetti Squash

1 pound of cubed lean beef

1 can of Hunt’s diced tomatoes with basil, oregano and pepper

1 tablespoon of turmeric

1 tablespoon of curry

1 tablespoon of grated ginger

1-2 teaspoons of gluten-free boullion

black pepper and sea salt.

2 tablespoons of chives

1/4 cup of oil

Directions

Cut the squash in half and bake for 60 minutes on  350 degrees. Take out the squash and let it cool completely before using a fork to pull out the noodles from the pod. Set the noodles aside and then work on the sauce. Heat up the oil and brown the beef on medium to high heat for about 10 minutes. Add the turmeric, curry, bouillon, sea salt, pepper, ginger, chives and cook for about 5 minutes before adding the tomatoes. Cook on low to medium heat for 5 more minutes. Add the spaghetti to the beef mixture and let it simmer for 10 minutes. Serve after cooling the meal for about 10 minutes.

My little diva didn’t like dinner last night but she ate it anyway. I have a new policy on meals now, either eat what I make or stay hungry. She apparently didn’t like the idea of going to bed hungry so she ate some of her dinner. She did however, woke me up in the middle of the night demanding more food. Not sure if that was a win for me or her but I will update you all later…parenting is an interesting game of diplomacy.

 

 

 

Which Make Up Brands Are Gluten Free?

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Which Make Up Brands Are Gluten Free?

So glad that I found this, I have been looking for gluten free cosmetics.

Glutopia

Ever wondered if the make up you use is gluten free? We’ve been in touch with the country’s leading cosmetic companies to find out if their products are GF or not – the answers may surprise you!

Afterglow Cosmetics

Afterglow Cosmetics is certified gluten-free. None of the company’s products contains gluten, and everything is made in a gluten-free facility. Afterglow Cosmetics uses Vitamin E (tocopherol) derived from organic cotton seed oil and organic olive oil (not from wheat germ, as is common in the cosmetics industry).

 

Bare Minerals

This company maintains an extensive list of gluten-free products on its website here. But there’s a disclaimer – “please keep in mind that these products may be made in an environment that handles Wheat, Oat, Rye and Barley derivatives.” Many people with celiac disease and non-celiac gluten sensitivity report using Bare Minerals products without issue though.

Benefit Cosmetics
Most Benefit…

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Oscars 2016: Best Dress List Part 2

Oscars 2016: Best Dress List Part 2

Oscars 2016: Best Dress List Part 2 by bebesdreamcloset on Polyvore

Oscars 2016: Best Dress List Part 1

Oscars 2016: Best Dress List Part 1

Oscars 2016: Best Dress List Part 1 by bebesdreamcloset on Polyvore

Some awesome CBT worksheets and resources

HealthSkills Blog

If you’re like me, you probably want to be able to put your hands on some easy-to-use worksheets for use with clients.  While I’m happy to make up my own, it’s nice to find some resources on the web – so thanks to therapyworksheets I’m linking to some of the worksheets I like from this blogsite.  These are NOT all pain-related ones, sorry.

First up is Lynn Martin’s CBT worksheet page.  Lynn has a whole raft of professional qualifications, but her original training is as a registered nurse.  Her site also contains a couple of concise summaries on CBT, and links to resources.  To use her worksheets you’ll need to cut and paste (and then probably reformat) into another document – but that’s hardly difficult is it?!

The next is from Specialty Behavioral Health, which has a lot of pdf documents on various mental health problems – including some…

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Eggplant Lasagna

Ingredients-Egg Plant Lasagna

  • 1 large green bell pepper
  • 1 large red bell pepper
  • 4 tbsp. extra-virgin olive oil
  • ¾ tsp. dried thyme
  • ¾ tsp. oregano leaves
  • salteggplant lasagna
  • Freshly ground pepper
  • 3 medium eggplants
  • 1 medium onion
  • 5 clove garlic
  • 5 c. store-bought marinara sauce
  • 16 oz. skim ricotta
  • 1⅓ grated Parmigiano-Reggiano
  • ¼ c. chopped fresh parsley leaves
  • 8 oz. part-skim mozzarella

Directions

  1. Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
  2. Meanwhile, reduce oven heat to 350 degrees F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
  3. In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
  4. Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes.

Gluten Free Sandwich Bread

gluten free bread

Gluten Free Bread

Ingredients

1 box of Our House Gluten Free Bread Mix

1 (7g) yeast packet (included)

2 tsp apple cider vinegar

¼ oil (EVOO)

3 large eggs or egg substitute

1 ½ cups of water (115 degree F)

 

Bread Machine Method

Remove yeast packet from package

Use gluten-free cycle (for making dough) on bread machine

Follow your bread machine’s instructions for adding yeast, liquid ingredients, and dry ingredients in the right order

*Be sure to whisk the water, oil, vinegar and eggs before adding to machine * FYI, you really have to do this or the dough will not come out right, trust me I learned the hard way.

Remove the dough and pour into bread pan (s) and bake accordingly.

I prefer baking my bread in the oven instead of letting the bread machine do all the work.

Tip…using EVOO to brush the top of the bread before the baking cycle is complete.

I baked my loaf for 45 minutes at 350 degrees and then wrapped it for about 15 to 20 minutes after baking it. I just tried a sample of the bread and it came out better than my first try. My munchkins love it…I might have to make 2 loaves because I’m sure that one loaf won’t last long.

 

Are You Finished Yet?

Life is a crazy roller coaster, so buckle up and hang on.

Bonellie

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