BELLY ENDEAVORS Blog

Oh, you’re going to love this easy mask made from ingredients straight from your kitchen.  I use this mask to moisturize and tighten pores on my face & neck.

Don’t get caught up on measuring.  Mix about one tablespoon of honey, add a little squeeze of fresh lemon (2 teaspoons).  Pull your hair back from your face and neck.  Pin any loose hairs.  Apply over clean skin.  Just pat it on, leave on for about 15-30 minutes and rinse off with warm water.  Finish by splashing your face with cold water to close the pores.  Repeat weekly!

Please let me know what you think.

Susan

If you’re looking for a fabulous recipe that will add healthy fiber to your diet, you’ll want to try this recipe. I make two batches at a time (~16 pancakes) and freeze these individually.  I defrost a pancake or two each morning, heat in the microwave for 25 seconds and then top the pancake with a tablespoon of organic peanut butter.  I don’t use any syrup but you may choose to.   

First off, buy Red Mills Gluten Free Oatmeal.  These pancakes are packed with nutrition: healthy carb’s, and protein.  Modify the recipe to work for your taste.

1 1/4 cup oatmeal
3/4 egg whites (can use Egg Beaters)
8 tablespoons plain organic yogurt
1/4 teaspoon of baking powder
5 tablespoons of Splenda (I don’t use)
Spray Pam

Optional:
2 tablespoons of flax seeds
1 tablespoon crushed walnuts
1/2 teaspoon cinnamon or allspice 
1 teaspoon vanilla
1/2 cup blueberries
sugar free syrup

Makes about 8 small pancakes.

Place the oatmeal into a blender or processor and blend until the oatmeal is like flour (sometimes I leave it a little chunky for a different texture).  Add in all the other ingredients, blend.  Let sit for 10 minutes.  If the batter looks too thick, add a little water and mix until you get a good consistency.  Spray Pam oil into a frying pan, poor a palm size of batter into the pan, flip, serve with organic peanut butter or organic maple syrup.

I would like to thank my good friend and dance partner Phoenix for sharing this recipe. 

This recipe is really easy and the clean-up is minimal.  It serves 2.

Place the following in a bowl, mix w/a little olive oil and then place on a small amount of tin foil.  
2 chicken breast cut in bite size pieces
10 cut asparagus
~10 cherry tomatoes
1/2 cup frozen corn
1/2 cut red onion
pinch of sea salt
black pepper
garlic powder or fresh garlic (if you have)
3 tablespoons white wine
rosemary sprig (if you have one)

Cook in pre-heated oven for 25-35 minutes.  Serve drizzled w/balsamic vinegar.

 One of my favorite things to do is to cook a nutrition packed dinner.  Tonight I’m serving grilled salmon, Quinoa(pronounced keen-wa), accompanied with an organic green salad.  I rarely measure anything!  The pictures may not look that appetizing…but it was!

SALMON
I lightly rubbed the salmon with grape seed oil, grilled it on one side (no skin) for about 7 minutes, flipped, then spread horseradish/brown mustard on top then grilled for about another 7 minutes on medium.

QUINOA             
I used Bob’s Red Mill organic whole grain Quinoa – yes, it’s gluten free.  Quinoa is fun because you can spice it up any way you choose.  Tonight I seasoned with chicken bouillon, parsley, & Thai seasoning.  Then I added frozen peas, carrots, green beans, & corn.  I then added sliced red onion and a handful of cherry- tomatoes cut in half.   I cooked the Quinoa for approximately 12 minutes, then, I let it sit for another 12 minutes.  Before serving, I added a little shaved Parmesan cheese.  Quinoa is easy to cook.  1 cup Quinoa, 2 cups water, 1 tablespoon grape seed oil, bring to boil, simmer covered on low heat for 12-15 minutes.

SALAD
Organic greens, tomatoes, yellow bell pepper & pistachios.  Tonight, no dressing!

I’d like to share a fabulous gluten-free hummus recipe from my best friend Sherry Bainbridge (http://www.emeraldhealing.com/).  We suggest buying all recipe items organic. Enjoy!

HUMMUS

(A Sherry Original – makes about 4 ½ cups)

 8        cups Water
1 ½    cups dried Chickpeas
½       teaspoon Baking soda
Simmer the above, covered, for 3 ½ hours.  Drain water, place Chickpeas in food processor and add:

1        cup Water
¼       cup Sesame Tahini
¼       cup fresh Lemon Juice
2        teaspoon Garlic Powder
2 ½    teaspoon Sea Salt
1 ½    teaspoon ground Cumin
 Blend in processor until light, fluffy, and smooth – about 3 to 4 minutes.  Store Hummus in tightly covered container in refrigerator, lasts about 2 weeks.

 Serving Ideas:
 Serve at room temperature; plain, with a drizzle of Olive Oil on top, or a drizzle of reduced Balsamic Vinegar. Serve plain like mashed potatoes, rice crackers, or clean fresh raw vegetables:  carrots, celery, cucumber, lettuces, olives, zucchini…

 (2 Tablespoons equal approximately 55 calories)