Reblogs

All posts in the Reblogs category

Reblog: Morning Video Series: Cilantro-Avocado Dressing — The Purple Almond

Published August 3, 2018 by lynn k scott

I adore avocados and eat them every week.  It’s not uncommon for me to go through 3-5 avocados in a week.  I put them on eggs, salads, make gluten-free brownies, top enchiladas, make guacamole with them…the list goes on and on.

There are so many recipes that utilize this awesome fruit.  Give it a go…you won’t be disappointed.

 

Each day this week, I’ll list 2 different health benefits of avocados AND, post a video, showcasing a different way to use this amazing plant.

via Morning Video Series: Cilantro-Avocado Dressing — The Purple Almond

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Reblog: Cancer Conversation — Live Life with Laughter

Published June 22, 2018 by lynn k scott

Some sound advice.  Having to ask for help isn’t something we are taught to do; esp. if when you are fiercely independent.  Cancer changes all of that!

So when someone tells you they have cancer, how do you react? Are you shocked? What do you say? My brother-in-law shared an article which was written in the Globe today about this very topic. I had actually looked at similar articles earlier in January when I found out I had cancer because I […]

via Cancer Conversation — Live Life with Laughter

Reblog: Beetroot risotto

Published June 19, 2018 by lynn k scott

I have got to try this! LOVE beets and risotto.

luxlifefinn

This dish is one of my husband’s all time favourite dishes. I actually never used to like risotto, until I started making my own.

500g fresh, raw beetroots, peeled, trimmed and cut into wedges
splash of olive oil
knob of butter
1 onion, finely chopped
1-2 garlic cloves, chopped
250g risotto rice (I use Arborio)
150ml dry white wine (I use Sauvignon Blanc)
700ml hot vegetable stock (for this I mix Bouillon powder with water)
handful of grated parmesan cheese
dill
crème fraiche

1. Heat oven to 160°C (fan).

2. Put chopped beetroot in an oven proof dish. Sprinkle with olive oil, season and cook for about an hour, until soft.

3. Heat the olive oil and butter in a pan, and cook the onion and garlic for about 3-5 minutes, until the onion is translucent. Stir in the rice and white wine, and let bubble on medium heat until the wine has…

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REBLOG: Vegan and Vegetarian – What’s the Difference? — Smart Diet

Published June 14, 2018 by lynn k scott

Having been a proud veg-head for over a decade, it’s astounding how many people don’t understand the difference between these two words.  I used to be a vegetarian and would get irritated when they removed eggs and cheese from my orders.  I would always have to explain the difference.  I would like to also note, that there is a HUGE honey debate in the vegan world.  I know quite a few vegans who do eat honey.   Some do, some don’t, but it’s not as clean-cut as stated below.  Other than that, there’s good information to share.

 

Many people get confused with the varying terms for dietary choices. “Vegetarian” is often used to denote any diet that does not include meat, but it is actually more complex than that. For example, is fish considered “meat”? What about dairy products? The term “vegan” is somewhat newer, and people often use it interchangeably with…

via Vegan and Vegetarian – What’s the Difference? — Smart Diet

REBLOG: Gluten Free Salted Caramel Thumbprint Cookies

Published June 8, 2018 by lynn k scott

What’s better than caramel thumbprint cookies? Healthy gluten free salted caramel thumbprint cookies; that’s what! Well, okay, healthier is probably a more accurate description, but with just a touch of sugar and most of the sweetness coming from agave syrup, we are definitely a long way from unhealthy. These salted caramel thumbprint cookies are made without…

via Gluten Free Salted Caramel Thumbprint Cookies (low fat & sugar) —

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