Healthy Chocolate Mousse

Chocolate Mousse

Ingredients

• 2 avocados
• 1 banana
• 1/3 cup cocoa
• 1/2 tsp cinnamon
• 4 dates
• Raspberries for topping

Directions

1. Place the avocados, banana, cocoa, cinnamon and dates in food processor. 
2. Place the mousse into a bowl and top with raspberries
3. Refrigerator for about an hour or until set and chilled.

Here is my little one enjoying his food

Royal Jelly - What the Queen Bee Eats

I used royal jelly to help me conceive with my first child. I didn’t know about royal jelly until two years ago. I would combine royal jelly, maca, greens, banana and milk to make a smoothie and drink every day. I will go into that in another post to help others who are having trouble conceiving.

But royal jelly is amazing; it has many health benefits for everyone. Just have to be cautious that you are not allergic. You can find Royal Jelly at any health stores: Whole Foods, Sprouts and etc. I purchased mine online from VitaCost. It works great for me usually if I place an order before 1:00 PM I receive my items in a day.

What is Royal Jelly (Honey)?
     Royal Jelly is a thick, milky substance produced by worker bees to feed the queen bee. The worker bees mix honey and bee pollen with enzymes in the glands of their throats to produce royal jelly. It typically contains about 60% to 70% water, 12% to 15% proteins, 10% to 16% sugar, 3% to 6% fats and 2% to 3% vitamins, salts and amino acids.

Nutritional Value of Royal Jelly
     Royal Jelly contains a rich variety of nutrients including minerals like calcium, copper, iron, phosphorous, silicon, sulfur and potassium, as well as a wealth of B Family vitamins, biotin, inositol, folate, nucleic acids, gamma globulin and 17 different amino acids, including the 8 essential amino acids that the human body cannot produce, and must therefore get from their diet.

Health Benefits of Royal Jelly

• Aids in weight loss
• Helps to prevent breast cancer
• Relieves pain caused inflammation
• Prevents premature aging of cells
• Helps to lower bad cholesterol levels
• Increases fertility of men and increases sperm motility
• Promotes healthy digestion and improves liver function
• Reduces stress on blood vessels and prevents heart diseases
• Eliminates wrinkles, prevents hair loss and macular degeneration
• Boosts cell regeneration, development and growth of muscles and bones

Caution

     A number of people are allergic to honey, bee pollen and royal jelly. The allergic reaction can also be quite severe, even causing rapid anaphylaxis. Before adding royal jelly to your diet, it is a good idea to speak with your doctor or allergist.

EBATES: Always use this before you start shopping online to earn cash back!
     https://www.ebates.com/r/LULUSL16?eeid=28187

VITACOST: https://goo.gl/9KGgST ($10 off coupon)

**I am not a doctor or an expert. I am just providing information I have gathered from the internet and my opinions**

**FTC: Some links may be referral links. All reviews and opinions are always my own**

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Pond's Cold Cream Cleanser

Pond's Cold Cream Cleanser 

Moisturizing Deep Cleanser & Makeup Remover

Unlike ordinary cleansers, POND’S® Cold Cream Cleanser is actually 50% moisturizer. It deep cleans and removes dirt and makeup, even stubborn waterproof mascara, while infusing your skin with vital moisture - all in one easy routine.  For clean, soft and glowing skin, put your trust in a classic – POND’S® Cold Cream Cleanser.

How to Use

Apply POND’S® Cold Cream Cleanser gently to skin, wipe with wet washcloth, and rinse if desired.

Essential Features

• Dermatologist tested
• Hypoallergenic
• Suitable for sensitive skin
• Won't clog pores 

Key Ingredients

Mineral Oil - Effectively removes makeup from skin’s surface.

Beeswax - A moisturizer known to prevent moisture from leaving the skin.

What is cold cream for faces?

Cold cream has been around for centuries but sad to say I am just discovering about them. It is the ultimate all-in-one cleanser, makeup remover and moisturizer (which my skin has been looking for during this dry season). "Cold" is simply a reference to the cooling sensation it causes after being applied.

I love how this product feels on my dry skin. After I wash my face with Pond's my skin still feels so soft. This cleanser does not dry out my skin. Does not remove all the good oils from my skin.

This is the wet washcloth after using Pond's Cold Cream Cleanser.

As you can see it has removed all of my makeup; including my eye makeup. I am so glad I was able to receive this free sample of Pond's Cold Cream Cleanser from PinchMe. I for sure will have to go purchase more. Price ranges from $7 to $10. You can find them at Target, CVS, Walgreen and Walmart.

Pond's Cold Cream Cleanser will be replacing my night time cleanser.

Potsticker and Vegetable Stir Fry

Potstickers and Vegetable Stir Fry

Ingredients

• 2 tbsp oil
• 16 frozen potstickers
• 1 tbsp reduced-sodium soy sauce
• 1 tsp honey
• 1.5 cups of shredded carrots
• 2 bell peppers, shredded
• 2 clove garlic
• 1 tbsp finely chopped fresh ginger
• 1 medium onion
• 1/4 medium green cabbage
• 3 oz peas
• Toasted Sesame Seeds (optional)

Directions

1. Either fry or bake potstickers
1. Fry Instructions
1. heat 1 tbsp oil in a large skillet over medium heat. Add the potstickers and cook until lightly browned on all sides, 4 to 5 minutes. Add 2 tbsp water to the skillet, cover, and cook until the water has evaporated and the potstickers are heated through, 1 to 2 minutes. 
2. Bake Instructions
1. Spray baking dish with oil. Layer potstickers and spray with oil again. Bake for about 30 minutes on 350 to 400 degrees 
   
2. In a small bowl, whisk together the soy sauce and honey: set aside.
3. Heat the remaining tbsp oil in a large skillet over medium high heat. Add the carrots, peppers, garlic, and ginger and cook, tossing occasionally, for 5 minutes. 
   
4. Add the onion, cabbage and peas and cook, tossing occasionally, until the vegetables are just tender, about 2 minutes more.
   
5. Divide the vegetables and potstickers amoung the bowls and drizzle with soy sauce mixture, Sprinkle with toasted sesame seeds, if desired.

Sorry For Being MIA

It has been a while that I haven't posted anything on my blog.... sorry... :(

but I was pregnant and I had a lovely little adorable baby boy on January 11, 2016.

My baby Alexander

It has been a very interesting and exciting time for me. I have also created a new blog which I will be trying to write about all the adventures I will be having with Alexander.

Please go ahead and visit my blog - Adventures of Baby Kaz and Mom

I have also started a new healthy plan to go back down to my pre pregnancy size and hopeful down to pre marriage..... yes I had gained some of those love pounds people talk about.

I will be sure to give you more details about this new plan I am on called THE CAMP and I will share recipes that are FDTI approved. All will make more sense in my next post.

For now I'm going to head to bed and get some sleep before its time for my little munchkin to wake.

Good Night!!!

Kale and Monterey Jack Quesadillas

Kale & Monterey Jack Quesadillas

with Avocado, Radishes and Fried Eggs

Ingredients

• 2 Farm Eggs
• 4 Corn Tortillas
• 6 ounces Monterey Jack Cheese
• 1 Avocado
• 1 Bunch Cilantro
• 1 Bunch Kale
• 1 Clove Garlic
• 3 Ounces Radishes
• 1 Lime
• 1 Teaspoon Quesadilla Spice Blend
• Ancho Chile Powder, Chipotle Chile Powder and Ground Cumin
• 1/4 Cup Mexican Cream

Instructions

1. Using a peeler, remove the rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest.
2. Quarter the lime
3. Peel and mince the garlic
4. Remove and discard the kale stems. Roughly chop the leaves
5. Grate the cheese
6. Pit, peel and medium dice the avocado. Toss the avocado with the juice of 2 lime wedges in a bowl. Season with salt and pepper.
7. Pick the cilantro leaves off the stems
8. Cut off and discard the stem ends of the radishes. Cut the radish into thin matchsticks and place in a bowl of ice water.
9. In a bowl, combine the cream and the juice of the remaining lime wedges. Season with salt and pepper to taste.
10. In a large pan heat 2 teaspoons of olive oil on medium until hot. Add garlic. cook for 30 seconds to 1 minutes stirring frequently. 
11. Add kale, 1/4 cup of water and spice blend to the large pan. Stirring frequently for 2 to 4 minutes.
12. Add the lime zest to the pan and cook for additional 30 seconds to 1 minute. Season with salt and pepper to taste.
13. Place the tortillas on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas. Top with the remaining tortillas.
14. Add 2 teaspoons of olive oil to a clean pan on medium -high heat until hot. Add the quesadillas and cook for 2 to 3 minutes per side. Remove the cooked quesadillas and place in clean serving plates.
15. In the same pan heat 2 teaspoons of olive oil on medium until hot. Crack the eggs. Keeping them separated. Season with salt and pepper. Cook for 1 to 3 minutes or until the whites are set and the yolks are cooked to your desire.
16. Top each cooked quesadilla with a fried egg. Season with salt and pepper. Garnish with the seasoned avocado, lime crema, radishes and enjoy.

Makes: 2 Servings

Calories: About 700 per serving

Cooking Time: 20 to 30 minutes

Credit for Recipe: Blue Apron

Seared Chicken and Autumn Vegetables

Seared Chicken & Autumn Vegetables

with Apple Cider- Mustard 

Ingredients

• 2 Boneless Chicken Thighs
• 1 Purple Top Turnip
• 1 Pound Cone Cabbage
• 1 Red Onion
• 1 Bunch Thyme
• 2 Tablespoons Chicken Demi- Glace
• 2 Tablespoons Butter
• 1 ounce Dried Turkish Figs
• 1 tablespoon Whole Grain Dijon Mustard
• 1/4 Cup Apple Cider

Instruction

1. Peal and medium dice the turnip, onion and cabbage.
2. Pick the thyme leaves off the stems.
3. Dice the figs in small pieces.
4. Pat the chicken with paper towel and season with salt and pepper on both sides.
5. In a large pan heat 2 teaspoons of olive oil on medium high until hot. Add the chicken with skin side down and cook for 6 to 8 minutes on the first side and 2 to 3 minutes on the other side. After chicken has been cooked transfer to a plate.
6. Add 2 teaspoons of olive oil to the same pan. Heat medium high until hot and add the turnip. Season with salt and pepper. Cook stirring occasionally for 4 to 6 minutes.
7. Add onion, cabbage and thyme to the pan of the turnip. Season with salt and pepper and stir occasionally for 3 to 5 minutes or until cabbage is slightly wilted.
8. Add the figs, mustard, demi-glace, apple cider, 1/3 cup of water and cooked chicken to the pan. Season with salt and pepper. Stir occasionally and cook for 3 to 5 minutes.
9. Add butter and cook for additional 1 to 2 minutes.

Makes: 2 Servings

Calories: About 685 per serving

Cooking Time: 25 to 35 minutes

Credit for Recipe: Blue Apron