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Goals update and adjustment

I’m giving myself 6 months to reach my ultimate goal lose 10-15lbs and most importantly lose 5 inches from my waist. I think it’s doable but my waist is my trouble area for a reason.

Today’s stats: April 18th 2014
Waist: 29.7inches
Weight: 65.9kg ~ 144lbs

 1 can coconut milk 4 eggs 3 tbsp honey 1 tsp pure vanilla extract dash cinnamon (optional) dash nutmeg (optional) Preparation:
Preheat oven to 350 degrees
Whisk eggs, honey and vanilla together, set aside
In a medium saucepan heat coconut milk over medium-low heat until it just starts to simmer
Spoon a couple of tablespoons in with the eggs and whisk briskly 
Slowly add the rest of the milk to the eggs while whisking - it’s very important to whisk and add the coconut milk slowly because if you do it too fast it will cook the eggs and scramble them in your mixture
Pour mixture into ramekins - or whatever baking dish you like to prepare custard in (may change cooking time) - I used two mini pie dishes
Dust with cinnamon and nutmeg if desired
Place ramekins in a large baking pan pour in hot water around them so it comes about half way up 
Place in oven and bake for 50 - 60 minutes until custard looks firm on top
Cool on baking rack and then store in refrigerator


1 can coconut milk
4 eggs
3 tbsp honey
1 tsp pure vanilla extract
dash cinnamon (optional)
dash nutmeg (optional)

Preparation:

  1. Preheat oven to 350 degrees
  2. Whisk eggs, honey and vanilla together, set aside
  3. In a medium saucepan heat coconut milk over medium-low heat until it just starts to simmer
  4. Spoon a couple of tablespoons in with the eggs and whisk briskly 
  5. Slowly add the rest of the milk to the eggs while whisking - it’s very important to whisk and add the coconut milk slowly because if you do it too fast it will cook the eggs and scramble them in your mixture
  6. Pour mixture into ramekins - or whatever baking dish you like to prepare custard in (may change cooking time) - I used two mini pie dishes
  7. Dust with cinnamon and nutmeg if desired
  8. Place ramekins in a large baking pan pour in hot water around them so it comes about half way up 
  9. Place in oven and bake for 50 - 60 minutes until custard looks firm on top
  10. Cool on baking rack and then store in refrigerator

beautifulpicturesofhealthyfood:

Cauliflower ‘Bread’ Sticks - To-die-for mock bread-sticks made with cauliflower that are low in calories, carbs and fat….RECIPE

INGREDIENTS:

1 head cauliflower, large (7” - 8” wide)

1/4 cup egg whites

1/2 cup + 3/4 cup (for topping, optional) Mozzarella/Tex Mex cheese, shredded

1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley

1/4 tsp freshly ground black pepper

Pinch of salt

Marinara sauce for dipping

Turkey Taco lettuce cups with homemade guac & seafood Jeon without the Jeon (Saebal Namul is my new favorite green thing). Also, WWOOF CSA delivery for this week! :) Nom Nom Nom

paleorecipecookbook:

Paleo Diet and Recipes Source: http://ift.tt/1hPriOE April 15, 2014 at 03:53AM

YUM!!

paleorecipecookbook:

Paleo Diet and Recipes

Source: http://ift.tt/1hPriOE

April 15, 2014 at 03:53AM

YUM!!

2 envelopes (2 tbsp.) gelatin
3/4 cup ice cold water
3/4 cup honey
1/4 tsp. salt
4 tsp. matcha green tea powder, mixed with 3 tbsp. hot water in a small bowl
1/2 tsp. vanilla extract

smokingonthemoon:

tea-and-sunflowerss:

pomp-adourable:

The lovely Hoya Vine I have growing in my back yard <3 there’s always at least one cluster of buds at some different stage in the blooming process

Wow! Wowowow.

beautiful, note to self: get this in my backyard ASAP