Thursday, February 27, 2014

Low Carb Green Tea Toasted Pumpkin or Squash Seeds


I made these yummy seeds today! Of course they are gluten free. There are about 12g of effective carbs (carbs - fiber) if you eat the whole cup. I used squash seeds.. and am making a soup with the squash. Of course, using pumpkin seeds will taste even better...

I like the taste of butter in these, but of course, if you are GFCF, use Coconut or Olive Oil

Toasted Green Tea Squash Seeds

1 cup pumpkin or squash seeds
1 teaspoon green tea, about one tea bag's worth- needs to be ground to a powder
3 Tablespoons butter (sub: coconut or olive oil)
1/2 teaspoon agave nectar
1/4 teaspoon cumin
1/2 teaspoon sea salt

Rinse seeds and then drain. Remove pulp- using your fingers works best, Spread out on a cookies sheet and dry overnight (will stick to just about anything else so be sure to use your cookie sheet).

When dry: Preheat oven to 250˚F . Melt butter with cumin, green tea, and sea salt. stir over low heat to combine flavors. Mix with seeds in a bowl and add agave nectar. Spread in a thin layer on a cookie sheet and bake for around 1 hour. Toss the seeds around every 20 minutes. When they are golden brown, they are ready. Cool. Store in airtight container, lasts about 3 months.

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Low Carb Green Tea Toasted Pumpkin or Squash Seeds


I made these yummy seeds today! Of course they are gluten free. There are about 12g of effective carbs (carbs - fiber) if you eat the whole cup. I used squash seeds.. and am making a soup with the squash. Of course, using pumpkin seeds will taste even better...

I like the taste of butter in these, but of course, if you are GFCF, use Coconut or Olive Oil

Toasted Green Tea Squash Seeds

1 cup pumpkin or squash seeds
1 teaspoon green tea, about one tea bag's worth- needs to be ground to a powder
3 Tablespoons butter (sub: coconut or olive oil)
1/2 teaspoon agave nectar
1/4 teaspoon cumin
1/2 teaspoon sea salt

Rinse seeds and then drain. Remove pulp- using your fingers works best, Spread out on a cookies sheet and dry overnight (will stick to just about anything else so be sure to use your cookie sheet).

When dry: Preheat oven to 250˚F . Melt butter with cumin, green tea, and sea salt. stir over low heat to combine flavors. Mix with seeds in a bowl and add agave nectar. Spread in a thin layer on a cookie sheet and bake for around 1 hour. Toss the seeds around every 20 minutes. When they are golden brown, they are ready. Cool. Store in airtight container, lasts about 3 months.

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Thursday, February 20, 2014

Kitchen Table Bakers Parmesan Crackers Review


As you all know, I LOVE parmesan crackers, and have my own recipe here.  However, Kitchen Table Bakers sent me these lovely parmesan crackers in the mail, as well as their Jalapeno flavor, and they were both DELICIOUS! Especially since I did not have to make them myself! :)  Try them, if you see them, theya re the perfect low-carb healthy snack and kids love them!

Kitchen Table Bakers Parmesan Crackers Review


As you all know, I LOVE parmesan crackers, and have my own recipe here.  However, Kitchen Table Bakers sent me these lovely parmesan crackers in the mail, as well as their Jalapeno flavor, and they were both DELICIOUS! Especially since I did not have to make them myself! :)  Try them, if you see them, theya re the perfect low-carb healthy snack and kids love them!

Saturday, February 15, 2014

Product Review: Viva Labs Organic Virgin Coconut Oil


Viva Labs sent me some of this coconut oil to review.  Although I am super super picky about coconut oil, I was really impressed with it. This coconut oil is high quality. I have been buying coconut oil for over ten years and have a lot of experience on what is GOOD virgin coconut oil. This is it. Good strong coconut aroma, very very white and solid at under 72˚F, and even certified ORGANIC and GMO-free. I highly recommend it. 

What do I use Virgin Coconut Oil (VCO for short) for? I use it to make fat bombs, for good fat intake and weight loss, I use it to make toothpaste, to dilute essential oils for every purpose, for lotion, to oil my bamboo chopping boards, to add to any dish that tastes good with an extra coconut flavor (I use expeller pressed if not)... the list is endless.  What is it good for? Everything. Coconut is a superfood, VCO is one of the greatest things to do for your body.  Do a little internet research if you are interested! Here is a nice poster from Coconutoil.com :



Product Review: Viva Labs Organic Virgin Coconut Oil


Viva Labs sent me some of this coconut oil to review.  Although I am super super picky about coconut oil, I was really impressed with it. This coconut oil is high quality. I have been buying coconut oil for over ten years and have a lot of experience on what is GOOD virgin coconut oil. This is it. Good strong coconut aroma, very very white and solid at under 72˚F, and even certified ORGANIC and GMO-free. I highly recommend it. 

What do I use Virgin Coconut Oil (VCO for short) for? I use it to make fat bombs, for good fat intake and weight loss, I use it to make toothpaste, to dilute essential oils for every purpose, for lotion, to oil my bamboo chopping boards, to add to any dish that tastes good with an extra coconut flavor (I use expeller pressed if not)... the list is endless.  What is it good for? Everything. Coconut is a superfood, VCO is one of the greatest things to do for your body.  Do a little internet research if you are interested! Here is a nice poster from Coconutoil.com :