Oct 31, 2012

HEIDI KLUM: HALLOWEEN COSTUME

Oct 16, 2012

SOMETHING TO SAY: DANIELA ANDRADE

TURKEY ZUCCHINI MEATBALLS






These look yummy! Looks like a great recipe from:  

Meatballs:
1 pound (300g) ground turkey
1 large zucchin, coarsley grated (scant 2 cups/200g)
3 green onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped cilantro
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 6 1/2 teaspoons sunflower oil (canola oil will work too)


Sour Cream & Sumac Sauce:
Scant 1/2 cup (100g) sour cream
Scant 2/3 cup (150g) Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, crushed
1 1/2 tablespoon olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
2. Preheat the oven to 425F/220C. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into about 22 meatballs.
3. Pour enough oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.
4. Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

LOOK OF THE DAY


AB WORKOUT


Oct 15, 2012

GYM BAG BEAUTY ESSENTIALS


AVOCADO MAC & CHEESE


Ingredients:

10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired

Directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

10 MINUTE BOOT CAMP

DIY: CLEAR SIDE TABLE

What a gorgeous handmade table. To learn how to make yours visit: LOVE AESTHETICS


BANANA AND MANGO SMOOTHIE

1/2 ripe mango 1 small ripe banana, sliced 150 ml (5 fl oz) semi-skimmed milk 120 ml (4 fl oz) orange juice 2 tsp lime juice 1 tsp caster sugar 2 heaped tbsp vanilla frozen yogurt sprigs of fresh lemon balm to decorate (optional) Peel the skin from the mango and cut the flesh away from the stone. Chop the flesh roughly. Put into a blender with the banana. Add the milk, orange juice, lime juice, sugar and frozen yogurt and blend on maximum speed for about 30 seconds or until mixed and frothy. Pour banana and mango shake into glasses and serve immediately, decorated with sprigs of lemon balm, if you like.

CURRIED PUMPKIN BLACK BEAN BURGERS

This recipe from EatingBirdFood.com looks fantastic! 

Serves: 5
What you will need
  • 1 15 oz. can black beans, drained and rinsed
  • ½ cup cooked quinoa
  • ½ cup pumpkin (homemade puree or canned)
  • ¼ cup of pepitas (shelled pumpkin seeds)
  • 1 clove garlic, minced
  • 2 Tablespoons tomato paste
  • 1 Tablespoon ground flaxseed
  • 1 Tablespoon curry powder
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon chilii powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ground pepper, to taste
Instructions
  1. Add black beans, quinoa, pepitas and garlic into a food processor and pulse a couple times. The beans should be broken up but there should still be some small chunks. Don’t over process, as you want your bean burgers to be a little chunky.
  2. Transfer the bean mixture into large bowl and stir in all remaining ingredients and form into five to six patties.
  3. Heat a skillet on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total.

DIY: CHALKBOARD MUG

Great DIY from: A Beautiful Mess

LOOK OF THE DAY


Oct 5, 2012

GANGNAM STYLE WEDDING PARODY

DIY: CHAIN BRACELETS

I found some bracelets like these ages ago that would have cost me $100.00!! Now I can make one myself.

Learn how to make yours:


You can make a smaller version of this bracelet as well: 


For more great ideas head to: swellmayde.com

DIY: BOW RING


I love this! Learn how to make yours at: bjohnsonjewelry.com