Refreshing Raspberry Sorbet

A great recipe by thisemptyplate1 

It finally feels like Spring has arrived! To celebrate, make my refreshing Raspberry Sorbet.
Makes 5 cups
Ingredients
1 cup sugar
3/4 cup water
1 3/4 lb. fresh raspberries (6 cups of raspberries), thaw if frozen
2 tablespoon freshly squeezed lemon juice
Directions
In a medium sauce pan, bring the water and sugar on medium-low heat to a soft boil (when there are small bubbles at the edges of the pan). Constantly stir this mixture to insure that the sugar completely dissolves. Once it begins to boil, decrease the temperature to low and allow it to cook for 5 minutes unit you have a clear syrup. Allow this mixture to cool and place it in the refrigerator.
Puree the raspberries and lemon juice in a food processor until it is very smooth.
Place a mesh strainer over a large bowl and push the raspberry mixture through using a rubber spatula. Use the spatial to press the raspberry mixture against the strainer to get as much of the mixture out as possible. You want to prevent the seeds from getting into your sorbet because they tend to have a sour taste and this will ensure that your final product is smooth.
Combine the raspberry mixture with the sugar syrup and whisk to ensure it is well incorporated. Chill the covered mixture in your refrigerator for an hour.
You can either use an ice cream maker to complete the process or freeze in a metal or glass container.
If you do not have an ice cream maker, place the raspberry mixture in a large container and freeze. Remove from the freezer every hour and run it through a blender or food processor and then place back in the freezer. Continue this process until the entire mixture is frozen solid, this should take 3-4 hours. If you do not want to do this step, instead remove the mixture from the freezer every hour and whisk the content and return to the freezer.

Homemade Deoderizer

Here's a simple, inexpensive room and fabric deodorizer.

*** Homemade Febreze ***

What you'll need:
1/8 Cup of fabric softener (I used Downy April Fresh)
2 tablespoons Baking Soda
Hot tap water
Spray bottle (I used my empty 27 oz. Febreze bottle)

Preparation:
Using a funnel, pour fabric softener and baking soda into your spray bottle. Fill spray bottle with hot tap water and shake well. Don't forget to twist the nozzle over to the LOCK position if you're using a Febreze bottle, or you might fall on your hiney. Now go spray every fabric surface in your house and take a nap on your very comfortable and now un-stinky couch. :)

Store-bought Febreze: $5.59
Homemade Febreze: $0.15
Total Savings: $5.44 OR 97.3%!

Refreshing Fat Flush Water

Here's an easy, refreshing fat flushing fruit water for summer.

FAT FLUSH WATER !!!
You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

Ingredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine or orange
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

Stir & Enjoy!

Grilled Cheese & Toomato Sandwich

From Clean Eating Veggie Girl is a delicious grilled cheese, tomato and avocado sandwich. Who doesn't love a grilled cheese sandwich..

Avocado and Tomato Grilled Cheese
Servings: 1
Ingredients
EVOO cooking spray
2 pieces of 100% whole wheat bread
1-2 TB coconut oil
2 pieces of cheese, whatever kind that you desire (I used 2 pieces of part-skim sharp cheddar cheese)
1/2 Roma tomato, sliced
1/2 avocado, sliced
1/8 yellow or red onion, cut into slices
 

Directions
 
1. Spray a small skillet with EVOO cooking spray and heat over medium heat.

2. Spread coconut oil (you could also use better, if desired) onto one side of each piece of bread.

3. Place one piece of bread (coconut oil side down) into the pan.  Top with one piece of cheese, onions, tomatoes, and avocado.


 
4. Place the second piece of bread (coconut oil side up) onto the rest of the sandwich.

5. Cook the sandwich for several minutes, checking the bottom slice of the bread occasionally until it is golden brown.
 
6. Carefully flip the sandwich over and continue cooking an additional couple minutes, or until the bottom side becomes golden brown.
After removing the Avocado and Tomato Grilled Cheese Sandwich from the pan, it should look something like this:

 

7. Cut the grilled cheese, if desired.  I always cut my grilled cheese sandwiches diagonally.  I guess that is just something that I have always done since my childhood.



I enjoyed this delicious grilled cheese sandwich with a side of roasted green beans.


 
Seriously guys (and gals! ), does this not look amazing?
Of course I was loving the tomatoes, avocado and cheese, but one of my absolute favorite parts of this sandwich was how perfectly golden brown and crispy the bread got.  Normally when I make a grilled cheese sandwich, one side ends up golden brown and the other side just doesn’t get as crispy as I would like.  The secret?  I am definitely thinking that the use of coconut oil made all of the difference!  I have read about the benefits of coconut oil and have come across dozens of recipes on food blogs that utilize it.  I finally caved and bought some (it can be somewhat pricey) and am so glad that I did.  I will never make a grilled cheese sandwich without it again.  I hope that you will give this grilled cheese recipe a try, and that you will also make your first grilled cheese sandwich using coconut oil

Sweet Potato Donuts

Sweet Potato Donuts from Muscleman Eggs.com

Sweet Potato Doughnuts from MuscleEgg.com

1 ½ cooked sweet potatoes
½ cup vanilla protein powder
½ cup whole wheat or oat flour
1 tsp salt
1 tsp cinnamon
2 tsp baking powder

Preheat oven to 410.
Combine the above ingredients into a dry dough (depending on the type of protein powder you use you may have to add more flour).
Form 10-12 balls and place on a greased cookie sheet. Form a hole in the middle of each donut.
Bake 15-20 minutes until fluffed and golden brown. Set on a cooling rack until completely cool.

Mix the glaze:
½ cup splenda (Stevia is better)
1/3 cup water

Boil until thickened slightly, do not stir. Dip both sides of the donut in the glaze and set back on the cooling rack to cool.