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5 Milk Substitutes

Whether you’re lactose intolerant, vegan, or just like to try new products, these five alternatives to milk are healthy and delicious.

1. Almond Milk. Use it in your cereal, oatmeal, and smoothies. With less calories per serving than skim milk and zero saturated fat, almond milk is a healthy alternative to milk. Try vanilla or chocolate flavor for a little added sweetness.

2. Soy Milk. More widely known than almond milk, soy milk is a great source of protein and calcium. Some people worry about consuming soy products, but if you do choose to consume soy milk, be sure to buy organic so it’s GMO free.

3. Rice Milk. Think you can only eat rice? Wrong. Rice milk is tasty and works well in cooking recipes, however it lacks the calcium and protein that you get from regular milk.

4. Hemp milk. With no cholesterol, all 10 essential amino acids, omega-3 fatty acids, protein, and calcium, hemp milk is quickly becoming a popular alternative to milk for its high nutritional value.

5. Coconut Milk. Used in a lot of Thai recipes, coconut milk is a good source of healthy fats. It’s also packed with potassium and B12, which is especially important for vegans.

(Source: health-heaven)

Omega-3.

Omega-3.

Chewy Oatmeal Blueberry Cookies and Raspberry Sorbet Sandwiches
1/4 cup butter, softened1/4 cup canola oil1/2 cup sugar1/2 cup packed brown sugar1 large egg1 tsp. vanilla1 cup all-purpose flour1 1/2 cups oats (old-fashioned or quick-cooking)1 tsp. baking soda1/4 tsp. salt1 cup (or so) fresh blueberries
 
Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes 1 1/2-2 dozen cookies.
It occurred to me recently that for all the baking that’s traditionally done with blueberries, you hardly hear of blueberry cookies. In fact, I had never heard of blueberry cookies. It seemed silly, considering they are the most popular muffin addition of all time. Turns out a crispy-edged, chewy-middled oatmeal cookie is reminiscent of a dense muffin top – the perfect vehicle for the fresh blueberries that are in season right now. Even better: two of them sandwiched with vanilla ice cream or sorbet – raspberry or lemon – or a cream cheese frosting schmear.
 
 To make ice cream sandwiches, cool cookies completely and soften ice cream until it’s almost spreadable; place a scoop on the underside of one cookie, and sandwich with another. If you’re making lots, place them on a baking sheet and put them back in the freezer to firm up. If you’re making them in advance or just doing a few, serve them immediately or wrap individually in plastic wrap, then store in the freezer until serving time.
Of course the cookies are just fine as is, served with a glass of cold milk.
babble.com

Chewy Oatmeal Blueberry Cookies and Raspberry Sorbet Sandwiches

1/4 cup butter, softened
1/4 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups oats (old-fashioned or quick-cooking)
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries

Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.

Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.

Makes 1 1/2-2 dozen cookies.

It occurred to me recently that for all the baking that’s traditionally done with blueberries, you hardly hear of blueberry cookies. In fact, I had never heard of blueberry cookies. It seemed silly, considering they are the most popular muffin addition of all time. Turns out a crispy-edged, chewy-middled oatmeal cookie is reminiscent of a dense muffin top – the perfect vehicle for the fresh blueberries that are in season right now. Even better: two of them sandwiched with vanilla ice cream or sorbet – raspberry or lemon – or a cream cheese frosting schmear.

 
To make ice cream sandwiches, cool cookies completely and soften ice cream until it’s almost spreadable; place a scoop on the underside of one cookie, and sandwich with another. If you’re making lots, place them on a baking sheet and put them back in the freezer to firm up. If you’re making them in advance or just doing a few, serve them immediately or wrap individually in plastic wrap, then store in the freezer until serving time.

Of course the cookies are just fine as is, served with a glass of cold milk.

babble.com

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