Muffins and Mozart

Month: March 2020

Skin and Tonic — March 30, 2020

Skin and Tonic

/Christy/Leave a comment

Essential oils have been used in beauty rituals way back in “ancient times” and are still found in many skincare products…for everything from dry skin to the signs of aging…especially as  alternatives to skincare products that contain processed ingredients, harsh chemicals, and lots of other ingredients that any normal person has trouble pronouncing, much less know what they are.

Not only that, it has been proven, both in food and the cosmetic industry, that the closer a product is to the way God actually made it, the better that product will improve you.

Some essential oils contain antioxidants and antibacterial properties that have been shown to actually be good for your skin.

Potential benefits of essential oils in the health and appearance of your skin may include…

  • enhancing your skin’s UV resistance
  • helping your body absorb antioxidants
  • stimulating your immune system

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The Best Essential Oils for Skincare

The best essential oils for skincare are…

  • Chamomile
  • Frankincense
  • Lavender
  • Peppermint
  • Rose Hip
  • Tea Tree

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Korean Skincare

Let’s look at ways to add the benefits of these essential oils as part of your skincare regimens…more specifically the Korean 12-step beauty routine…

Korean skincare../even though time-consung in its ten-step regimen, has become trendy even among non-Korean because we all have admired the healthy, beautiful, and seemingly ageless skin.

So I thought that it would be fun to share some DIY and OTBC (over-the-beauty-counter) treats that use essential oils as one of their key ingredients.

 

 

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Morning Regimen

1: Wash with water…The first step in Korean skincare is to simply wash your face with water…no cleanser, just water to remove any “junk” that has settled on your face during the night and help hydrate your skin.

2. Apply toner. Okay, let’s dwell on toner for a bit and see why we need it and how to make your own.

 

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Why Use Toner?

There are several reasons to use toner, even though most of are content to skip this step and only use a cleanser and a moisturizer…or at least I am…

But there are actually several reasons to start using toner…

  • balances the skin’s pH
  • helps your skin to absorb the products that you will be applying to your face next
  • keeps your skin from becoming dry and dehydrated
  • keeps skin feeling clean and looking radiant
  • provides moisture
  • tightens pores

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Types of Toner

There are three different types of toners…

  • Fresheners and bracers
  • Skin Tonics

1. Fresheners and Bracers…Fresheners and bracers contain no alcohol…simply water and humectants—such as glycerin. They are the most gentle of toner types.

Fresheners and bracers contain humectants, such as glycerin, that help prevent moisture from evaporating off the top layers of your skin…and can be used on dry, sensitive and normal skin.

One example of a humectant is rosewater toner….so let’s find out how to make your own.

2. Skin Tonics…Skin tonics contain up to 20% alcohol in addition to the water and humectants found in fresheners and bracers…meaning that they are not as gentle to your skin. The alcohol acts as a drying agent in the tonic.

Skin tonics are suitable for use on normal, combination, and oily skin.

3. Astringents…Astringents contain a high proportion of alcohol (20-60%) in addition to antiseptic ingredients, water, and a humectant…meaning that these are the strongest form of toner out there.

Astringents are mean to be applied to specific areas of the face, not all over the face. Not only that, using an astringents too often can actually make your face oilier instead of remove oil from the skin.

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Ingredients

Herbs…Chamomile is often used in making homemade skin toners because it is so mild, but other herbs may also be used…for example…

  • Dry skin…ederflower, linden flowers, and marigold
  • Normal skin…fennel, lemon balm, parsley, and rosemary.
  • Oily skin…fennel, lemon balm, parsley, rosemary, peppermint and sage

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Szteps to Using Toner

Boil milk or water to a boil.. Pour over the chamomile. Steep for 2 to 3 minutes. Add apple cider vinegar, witch hazel or glycerin,  if using. Let the liquid cool, Strain the toner into a sterilized bottle. Shake the bottle to combine the ingredients.  Refrigerate…will keep in your fridge for up to five days. Apply to skin with cotton balls after you wash your face, but before using moisturizer. Do not rinse.  Apply moisturizer.

Aromatherapy…The Which — March 26, 2020

Aromatherapy…The Which

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Aromatherapy…The Why — March 24, 2020

Aromatherapy…The Why

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Aromatherapy…The What — March 22, 2020

Aromatherapy…The What

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Chamomile; German Chamomile; Hungarian Chamomile; Camomile; Matricaria recutita; Chamomilla recutita; Matricaria chamomilla

We are all familiar with chamomile tea, having been read The Tale of Peter Rabbit, 

Chamomile has been used for centuries for its fragrance, relaxing properties and flavor profile. In the next several posts, we will be looking at how chamomile can be used in…

  • aromatherapy
  • beverages
  •  cosmetics and skincare
  • household care, such as by repelling insects
  • orally
Chamomile…The Why — March 20, 2020

Chamomile…The Why

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She knew about its health because she loved to read and had learned that chamomile tea had been used way before the book Peter Rabbit was written…for thousands of years before…mainly to treat anxiety and digestive problems—such as upset stomach, gas, and diarrhea.

So let’s take a look at why she was so smart…and why we all would also be smart if we started drinking chamomile tea more often.

 

 

 

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Cancer

The antioxidants found in chamomile tea serve as an anti-inflamatory and reduce the risk of several types of cancer….particularly the following…

  • breast
  • cancer of the digestive tract
  • skin cancer
  • prostate cancer
  • thyroid cancer
  • uterine cancer

 

 

 

 

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Controlling Your Blood Sugar Level

Drinking chamomile tea daily with meals for at least eight weeks has been shown to lower blood sugar levels significantly….prevent blood sugar spikes…and prevent damage to the pancreas, the organ that is responsible for producing insulin, the hormone responsible for removing sugar from your blood.

 

 

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Digestive Health

Chamomile tea has been shown to reduce the acidity in your stomach and is soothing to the stomach.

Because chamomile tea is both an antispasmodic and an anti-inflammatory properties, chamomile tea relaxes the muscles that line your stomach and intestines and helps keep your digestive system healthy…meaning that you are less likely to get or improve problems related to digestion—such as diarrhea, stomach ulcers, nausea, heartburn, IBS, and gas,

 

 

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Heart

Chamomile tea contains high levels of flavones, a class of antioxidants that is important for lowering your blood pressure and cholesterol levels…both of which are important for lowering your risk of getting heart disease.

Drinking chamomile tea with meals can greatly improve your total cholesterol, triglyceride and “bad” LDL cholesterol levels.

 

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Skin

When used topically as a wash, lotion, bath agent, or compress, chamomile can speed the healing of certain  skin conditions…such as eczema, minor burns, rashes,  and sunburn.

 

 

 

 

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Sleep

Drinking chamomile tea right before you go to bedtime can help you fall asleep more easily, improve the “quality” of your sleep, and keep you from waking up during the night for at least two reasons…

First of all…as we probably all can figure out from reading Beatrix’s Potter book…is the fact that chamomile has a mildly sedating and muscle-relaxing effect…just what you need when fears of Mr. McGregor or the Big Bad Wolf or life in general keep you awake at night.

Next, chamomile contains certain antioxidants…including apigenin…that are affect your ability to sleep.

 

 

 

 

 

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Other Health Issues 

Other health issues that chamomile tea have supposedly had an effect on include…

  • allergies
  • anxiety and restlessness
  • asthma
  • back aches
  • common cold
  • depression
  • morning sickness
  • osteoporosis
  • PMS
  • sore muscles and tight joints
  • sore throats

 

 

Chamomile…The What — March 18, 2020

Chamomile…The What

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Chamomile is an herb that comes from the daisy-like flowers of the Asteraceae plant family….a family of plants which also includes sunflowers, Echinacea and marigolds.

 

 

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Types of Chamomile

There are actually nine different types of chamomile, including…

But of these different types, only two types of chamomile are commonly used— German chamomile and Roman chamomile.

 

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German Chamomile

German chamomile is an annual plant typically found in Eastern Europe where the herb grow as widely as bluebonnets grow here in Texas.

German chamomile grows to be about three feet high and are harvested by machines two or three times over the growing season.

The German chamomile flowers have a strong, herbal and sometimes pungent scent and a sweeter taste than Roman chamomile when used in making herbal tea.

 

 

 

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Roman Chamomile

Roman chamomile, however, is s perennial plant typically found in Egypt where the flowers are gathered either by hand or with a tool called a chamomile rake. Roman chamomile flowers stay in bloom for several months and are picked every seven to ten days. Roman chamomile flowers have a sweeter, almost fruity scent…and more of a bitter taste when used in teas.

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What’s Next?

Chamomile has been used in ancient medicine as far back as ancient Egypt, Greece, and Rome….

And still has medical benefits today….as evident in the fact that chamomile is included  in prescribede drugs in 26 countries.

So let’s take a look at why we should all start drinking chamomile tea…and then other uses for chamomile…

Making the Perfect Waffles — March 13, 2020

Making the Perfect Waffles

/Christy/1 Comment

Now that we’ve learned how to make the perfect pancakes, let’s move on to making the pancake’s kissing cousin…the waffle…

You might think to yourself, we just learned how to make the perfect pancake batter…can’t I simply use the same recipe to now make waffles…

 

 

Actually…

No!!!

 

Waffle batter and pancake batter may seem very similar….you really can’t use your pancake recipe and expect great waffles.

 

 

 

Why? 

Pancake recipes are created to make flat things without a crispy exterior…

 

 

 

But before we learn HOW to make the perfect waffles, let’s talk about what the perfect waffles would be like.

The perfect waffles are buttery, sweet, and thick…with a perfectly crisp extterior……with a light and fluffy interior…and  topped with the perfect amount of butter, syrup, and whatever else you wanna put on them.

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The Ingredients

  • 1Tbsp baking powder
  • 1/2gsp salt
  • 2 eggs
  • 2C buttermilk
  • 1/4C butter
  • 1tsp vanilla or 1Tbsp amaretto
  • 1/3C vegetable oil
  • 1/2C cornstarch
  • 1-1/2C flour
  • 3/4C sugar

 

 

 

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The Waffle Iron

If yuu’re gonna make good waffles, you really should have a good waffle iron, such as this KitchenAid Waffle Baker 

So go ahead and buy one that cooks waffles evenly if your waffle iron has become crabby and temperamental.

If you are shopping for a waffle iron, things to consider include…

  • cool-touch handles...waffle irons with plastic handle heat up less than models with chrome or stainless-steel handles
  • fllip style…using a waffle iton that you can flip pver after pouring in the batter will allow the batter to spread out evenly and also make sure that the waffle cooks evenly on both sides.
  • size…think about how much space you have to store the waffle maker when you aren’t using it.
  • temperature control...adjustable thermostats allow you to control the cooking temperature so that you can make both soft, light-colored waffles…as well as crispy, dark-colored waffles.

Now that you have bought…or found…your waffle iron it is important to read…or have read…the instruction manual because different waffle makers will cook differently.

 

 

 

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Preheat Your Waffle Iron

Preheating your waffle iron before adding any batter to the waffle iron is very important for two reasons….prevents soggy waffles…and makes the batter turn crispy as soon as it hits the surface.

 

 

 

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The “Dry” Ingredients

Place flour, sugar, cornstarch, baking powder and salt into a large mixing bowl, Whisk to combine. Set aside.

(Yes…I do realize that sugar is a dry ingredient, but add it later…you will soon see why.

 

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The $ggs

First separate the egg yolks from the egg whites. This will give them a crispier exterior….as well as make the interior of the waffle more fluffy. and light, instead of heavy and dense.

Now add your sugar,

Whip your egg whites to the soft-peak stage., meaning until stiff peaks form….you should be able to lift the beaters straight out of the egg whites and invert the beaters, and find that the egg white stand up on their own.

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The “Wet” Ingredients

Whisk together your egg yolks, milk, melted butter, and vanilla In a medium-sized mixing bowl.

 

The Buttermilk…If you do not have buttermilk in your fridge…and are too lazy to go to Walmart of somewhere and go get some, combine a couple of tablespoons of lemon juice or vinegar with  to a cup of milk.

Some people recommend that you use a combination of buttermilk and regular milk because this makes your batter even thinner…personally I like the extra buttermilk flavor.

 

 

 

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Batter Up

At this point, you should have three bowls of “stuff”===your dry ingredients, your wet ingredients, and your beaten egg whites.

So now let’s combine all three of these mixtures so that we can get on with out waffle making.

 

 

When stirring together your ingredients, it important that you never overmix your batter.

You want your batter to be smooth enough that it flows freely through the dimples of the waffle plate..yet not over-mixed to the point where the flour turns into gluten… making your pancakes chewier, instead of fluffy.

So at this stage, a gentle hand and patience and very important..

 

 

Anyway…how do we do this?

  1. Mix the wet ingredients into the dry ingredients, using a rubber spatula and a gentle motion.
  2. Mix together until smooth.
  3. Now scoop the beaten egg whites into the batter, just until combined. It is important that you do this very gently..
  4. Fold the egg whites gently into the batter….being careful not to deflate them..
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Cooking the Pancakes

Scoop 1/2C batter into the center of your waffle iron,

Close the lid.

Let cook until the indicator light or beeping mechanism does its thing. Do not lift the lid too soon.  Lifting the lid too soon could mean that half of your waffle ends up on the top of the waffle iron…while the other stays on the bottom..

Remove hot waffles from the waffle iron.  

The that waffle that you make is probably not going to turn out perfectly. If so, you may need to adjust the amount of batter or color control settings until you get the results you

Respray the waffle pan after each waffle.

Continue cooking waffles until all batter is used,.

 

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Keeping Your Waffles Warm

Preheat oven to 200°F.

Place the cooked waffles directly on the oven rack while finishing cooking the rest of the waffles.

Not only will this keep the waffles warm as you are cooking, but doing this will also make your waffles crispier by allowing the steam to escape and will allow everyone to eat at the same time instead of staggeredly, as each individual waffle finishes cooking.

Just make sure the waffles do not burn…five minutes is about the maximum amount of time they can sray in your oven without burning.

And do not stack the waffles…otherwise, they will turn moist and limp.

 

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Storing

Place any leftover pancakes in a freezer bag once they cool down. Place wax paper between multiple waffles. Squeeze as much air from the bag as possible.

 

 

 

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Reheating

Set out however many waffles you need on the counter for ten minutes…while you preheat the oven to 300 degrees .

 

Clean your waffle iron shortly after each use. This will make cleaning the waffle iron so much easier than if you wait and clean it much later after 

Use a plastic or rubber utensil to remove waffles from the waffle iron. Using a metal fork or knife could eventually damage the sufaces of your waffle iron.

 

 

Making Marvelous Muesli —

Making Marvelous Muesli

/Christy/1 Comment
So now that we know what muesli is…how do we make our own…and what do we do with it once we have it made?!
Making your own muesli is super easy and takes only about five minutes to go…a perfect combination of nuts, seeds, and oats that is perfectly healthy and perfectly filling.

 

 

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The Math

Making your own muesli is also more of a mathematical formula…than a method that must be mastered….a matter or proportions and personal preference…
Typically you will want to use about…
  • 4 cups grains
  • 1 1/2 cups nuts/seeds
  • 1/2 cup dried fruit

Start with a ratio of four parts grain + one part nuts/seeds + one part dried fruit.

Keep in mind that the more fruit you add, the sweeter it will be. The more nuts you throw in, the more expensive your grocery bill. Remember, also, that the grains will become soft when combined with milk or yogurt. Muesli with extra nuts will be overly crunchy; muesli with lots of fruit will be very chewy.

 

 

 

 

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The Grains

Grains make up the base of your muesli…and rolled oats are traditionally used in muesli because they have a nice texture and thickness….

You can use basically any grain for muesli—rolled oats, wheat bran, whole rye, whole barley, sorghum flakes, quinoa flakes, millet puffs, and millet flakes.

Before you start mixing your ingredients together, first spread the oats out on a cookie sheet and bake them at 350F for a few minutes. This will make your oats more aromatic and crispier.

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Nuts/Seeds…1 cup

 

Nuts and seeds—such as…
  • Brazil nuts
  • cashews
  • chia seeds
  • coconut flakes
  • hazelnuts
  • macadamias
  • peanuts
  • pecans
  • pepitas (pumpkin seeds)
  • pistachios
  • poppy seeds
  • sesame seeds
  • sliced almonds
  • sunflower seeds
  • unsweetened coconut flakes.
  • walnuts

will give your muesli a delicious crunch,,,not to mention te fact that nuts and seeds will make your muesli even healthier because they contain omega-3 fatty acids and protein.

Choose any nut, seed, combination that you like…or omit them altogether if you’re allergic to them or simply don’t like them.

 

Before mixing your ingredients together, also take the time to toast your nuts in the same way that you do your grain. This will not only give the nuts a little extra crunch, but also make them more flavorful.

Don’t add oil or any other liquid to the pan when toasting your grains and nuts. Toasting the nuts release their oils, so anything added will make your muesli taste a little greasy.

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The Fruit…1C

 

The third ingredientw that you will want to add to your muesli—now that you have stirred together your grains and nuts/seeds, is/are fruit(2)…Dried fruit will add both sweetness and chewiness to your muesli.

This can be any fruit that you like…as long as it’s dried and not fresh. Adding fresh fruit will make your muesli too soft and cause it turn bad much more quickly.

There are no set-in-stone rules as far as what fruits to add…simply choose whatever fruits that you and your family like.

A few ideas as far as what fruits you could add…as long as they are dried or dehydrated…are…

  • apple chips
  • apricots
  • bananas
  • blueberries
  • cherries
  • cranberries
  • currants
  • dates.
  • figs
  • mango
  • papaya
  • raisins
  • strawberries

Here are a few things to remember…as far as adding fruit to your muesli…

  • Add only enough d  to make your granola taaste seweter…but nout so much that your granola is too sweedt.
  • Avoid dried fruit that contains added sugar.
  • Chop up your dried fruit into bite-sized pieces before adding to your muesli.
  • Do not add any additional sugar to your muesli. You shouldn’t need it…and as we already know…it’s not good for you.
  • Experiment until you find the “perfect” recipe.Avoid dried fruit that contains added sugar.
  • Make sure that any dried fruit that you use does not contain dded sugar.
  • Save fresh fruit for when you actually get ready to eat your muesli.

 

 

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 The Spices

If you would like your muesli to have even more of a taste that your family will enjoy, feel free to add spices.  Spice (that are often used to make your muesli more flavorful include cinnamon, nutmeg, cardamom, cloves, and ginger,

Store a cinnamon stick, a few whole cloves, or a vnanilla bean with your muesli to infuse different flavors.

 

 

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Stirring Your Muesli

Now that you have put all of your “stuff” into a container, put the lid on the container and shake until everything is combined.

 

 

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Storing Your Muesli

Store the muesli in an airtight glass jar or plastic container. Your muesli will stay good for  up to two months as long as it stays dry.

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Serving Your Muesli

 

The easiest way to enjoy your muesli is to add milk or stir it into some yogurt.  Waiting for about ten minutes to half an hour before eating it will soften up the grains a little.

You could also soak your muesli in milk overnight….at a 1:1 ratio. To make overnight oats, combine 2/3C muesli wotj 23C milk in a small lidded container. Refrigerate overnight. Enjoy cold in the morning.

A third option is to heating your muesli in the microwave before serving.

 

Soaking or cooking your muesli will break down the oats, making them easier to chew and digest…and making the muesli more nutritious becsuse the nutrients—such as the fiber, healthy fats, antioxidants. vitamins, protein, omega 3 and minerals found in muesli—are more easily absorbed by your body.

Making the Perfect Pancakes — March 11, 2020

Making the Perfect Pancakes

/Christy/1 Comment

A towering stack of freshly made pancakes have been a classic breakfast treat for generations…not only for breakfast, one of our family’s favorite meals for dinner is breakfast.

Pancakes are also relatively cheap to make…consisting of ingredients that most of us keep stocked anyway—such as flour, eggs, milk, and butter.

The perfect pancakes are light and fluffy…customized with whatever additional ingredients—such as fruit, candy, or nuts—or topped with maple syrup or powdered sugar.

So let’s see how they’re made…

 

 

 

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The Ingredients

  • n2C flour
  • ¼C sugar
  • 4tsp baking powder
  • ½tsp salt
  • 2tsp vanilla
  • 1½C milk
  • 1 egg
  • ¼C melted butter
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Dry Ingredients

Mix together these dry ingredients.

You can do this with either a whisk or a Mason jar.

You want to go ahead and mix your dry ingredients enough to get rid of any lumps at this stage in order to avoid big lumps….and because later you will need to avoid over-mixing the batter once you add the wet to the dry,

 

 

The Baking Powder…Be sure to check the expiration date on the baking powder canister. If your baking powder is old or expired, your pancakes will not right…and will end up flat, instead of light and fluffy.

If you would like even fluffier pancakes, feel free to double the amount of baking powder.

You might also want to try using only 2tsp of baking powder and then adding 1/2tsp baking soda.

 

The Flour…Spoon your flour into a measuring cup instead of scooping the flour out of the flour canister with a measuring cup, like most of us do…including me.

Scooping the flour causes your measuring cup to be filled with too much flour, often resulting in tough pancakes.

Don’t restrict yourself to only using all-purpose flour…be adventuresome by swapping out half of the flour with another type of flour—such as whole wheat, buckwheat, brown rice, corn, oat, or gluten-free.

 

 

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Mason Jar Method

You can also use a Mason jar to shake your ingredients together.

To do this, layer your wet ingredients first—milk, egg, and oil…and then your dry ingredients—flour, sugar, baking powder, and salt in a wide-mouth quart-sized jar. Seal the jar tightly . Shake the jar vigorously for at least two minutes…until the ingredients are combined. Once the ingredients are combined, you can either cook pancakes immediately or stick the jar in the fridge for later.

To make your pancakes, simply pour the batter straight from the jar onto your griddle or pan…and cook them…(more on that later)…

 

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Liquid Ingredients

Combine your liquid ingredients.

 

The Butter…Using unsalted butter allows youu to control the taste of your pancakes better..

 

The Buttermilk...Butttermilk is what makes your pancakes tenderest. If you do not want to use milk or buttermilk, use water, coffee, or juice as your liquid base instead…reducing the amount of liquid called for in the original recipe by.one-fourth of the amount.

 

 

 

The Eggs…Bringing your eggs to room temp before mixing into your batter will give you the best results.

To make your pancakes even fluffier, take the time to separate the egg yolks from the egg whites. …beat your egg whites  with a hand mixer until stiff peaks form…and finally fold the beaten egg whites into your batter gently with a rubber spatula until just combined.

 

 

 


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Mixing Ingredients Together

You should have already whisked your dry ingredients together before you added in the wet ingredients…so you should be able to combine your wet ingredients and dry ingredients together very easily.

Now gently fold your dry ingredients into wet ingredients until just combined.

Stir until the flour is moist, but there are still a few small clumps of flour.

.Do not over-mix the batter. It’s okay to leave some lumps in the batter.

If you overmix the batter, you will end up with tough and dense pancakes, not fluffy.

At this point, you should add any ingredients that you would like to add to your batter…such as…

  • Banana…one mashed ripe banana
  • Blueberries…1C
  • Cream cheese…3oz finely chopped cream cheese
  • Lemon…1tsp grated lemon peel
  • Orange…1tsp grated orange peel
  • Pecans…1/2C…toast and chop finely
  • Strawberries…1C
  • Walnuts…1/2C…toast and chop finely

 

 

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Resting Your Batter

Now that all of your ingredients have become friends, it’s time to rest your batter. What does it mean to “rest” your batter?

To rest your batter means to simply leave it alone for anywhere from ten to thirty minutes. The longer you rest your batter, the better your pancakes will turn out…

Why should you “rest” your batter?

Resting your batter will…

  • dissolve any small lumps
  • give the baking powder enough time to activate
  • give the flour a chance to absorb liquid in the batter

 

 

 

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The Pan

As far as what kind of pan to use when making pancakes, the best option is an electric griddle…

An electric non-stick griddle makes flipping your pancakes much easier.

But if you’d rather cook your pancakes on top of the stove or don’t have an electric griddle, use a large, about 12,” non-stick skillet with sloping slides….preferably cast iron.

Cast iron will give you even heat distribution allow you to brown your pancakes without having to use tons of butter.

 

 

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Heating the Pan

 

Heat your pan or skillet over medium heat until drop of water sizzles..

Heat a little bit of vegetable oil…(for other types of oils to cook with, check this previous post out)…

Avoid using regular butter because the butter will be more likely to burn and make your pancakes turn out funky tasting.

Reduce heat to medium-low.

 

 

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Cooking

Use a 1/4C measuring cup…or pour the batter from the Mason jar depending on which method you used earlier…to shape the batter into medium-sized circles….about 3-1/2″ wide. 

Cook your pancakes for a couple of minutes…until little bubbles appear and the edges start to get firm.

Be sure to avoid squishing the pancakes with your spatula.

Flip. Once you flip the pancake over, don’t press down on it with your spatula. Let the pancake cook naturally so you do not end up with flat, boring pancakes.

Cook your pancakes for a couple of minutes on the other side…until both sides are lightly golden.

Keep pancakes warm while you’finish cooking the rest by covering the pancakes with aluminum foil and then sticking them in an oven that has been preheated to about 200.°

If you find that your pancakes are browning too quickly, turn down the heat down and let the pan cool down for a minute or so before starting the next batch.

If you find that your pancakes are sticking to the pan, add more butter or oil.

Wipe out the pan between batches…especially if you are using butter instead of oil.

Finish cooking any remaining batter.

 

 

 

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Storing

Obviously most of us know what to do with the pancakes once you finish cooking them, but did you know that you can also make them ahead of time…instead of resorting to buying already frozen pancakes from the grocery store…

I was kinda shocked to find pancakes stored by the frozen biscuits and frozen breakfast burritos and frozen waffles…wonder how many preservatives are in all of these products, right?

 

To refrigerate…put the pancakes in an airtight container…will stay fresh for up to 5 days

To freeze…flash freeze them and store in large ziplocs…will stay fresh up to 2 months

Yogurt…The Which — March 9, 2020

Yogurt…The Which

/Christy/Leave a comment
These days there are SO many yogurts to choose from…

 

So how do you know that will give you the most health benefits?

Here are a few things to look for…

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Milk

Nowadays yogurt not only can be made with the typical cow’s milk, but can also be made from one of the following…

  • almond milk
  • coconut milk
  • hemp milk
  • oat milk
  • rice milk
  • soy milk

These yogurts are great for people who are either vegan or lactose-intolerant. For more about different types of milk, check my previous post Visions of Veganism—Milk.

 

Each type of yogurt will have its own texture and taste…so keep trying different options until you find the one type of yogurt that you love the most.

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Sweetener

When choosing a yogurt, another choice that you must make is whether to buy the “light” kind of “the other stuff.”

While “the other stuff” typically contains sugar…the light kind contains the other “other stuff”—more specfically artificial sweeteners such as NutraSweet.

I personally can’t stand the aftertaste from these sweeteners, so I always buy the “other stuff” that doesn’t contain “the other stuff.”

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Active Cultures and Probiotics

Choose a yogurt labelled that it contains active cultures. Also check the list of ingredients to see if any specific active cultures are listed.

One of the words closely associated these days with yogurt is jprobiotics.

But what exactly are probiotics?

And why should we give a flying flip if our yogurt contains probiotics or not?

Probiotics are “friendly bacteria” that are naturally present in the digestive system….but also can be found in yogurt because yogurt typically contains live cultures.

Probiotics supposedly can do great things like…

 

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The Which

Here are a few examples of some lower fat choices:

 

Dannon…

  • Activia…165 calories…3 grams fat…23% RDA calcium
  • Activia Light…105 calories…0 grams fat…22.5% RDA calcium
  • Creamy Fruit Blends…170 calories….1.5 grams fat…20% RDA calcium
  • Light & Fit…75 calories…0 grams fat…15% RDA calcium…15% RDA vitamin D

 

Stonyfield Farms

  • 130 calories…1.5 grams fat…25% RDA calcium

 

 

Weight Watchers

  • 100 calories….5 grams fat…30% RDA calcium…30% RDA vitamin D

 

Yoplait

  • Fiber One Non-Fat…120 calories…0 grams fat…15% RDA calcium…11.5% RDA vitamin D
  • Yo Plus…165 calories…2.2 grams fat…23% RDA calcium…15% RDA vitamin D Light…100 calories…0 grams fat…20% RDA calcium…20% RDA vitamin D