Helpful Products Quit PMS Indulge and Heal No-Churn, Two Ingredient Pumpkin Ice Cream

Ingredients

• 3 to 4 pound boneless chuck roast
• 32 ounces low-sodium beef broth or stock
• 1 6-ounce can tomato paste
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons smoked (or regular) paprika
• 3 teaspoons allspice
• 2-3 large sprigs fresh rosemary
• 3 medium sized carrots, coarsely chopped
• 1 large onion, sliced thinly
• 1 to 2 pounds potatoes, diced (about 3 medium potatoes)
• Salt and pepper to taste

- See more at: http://crepesofwrath.net/2009/03/06/crock-pot-pot-roast/#sthash.gZ8zJDEB.dpuf

Author: The Crepes of Wrath

Cook time:  10 hours

Total time:  10 hours

Serves: 4

 

Ingredients

• 3 to 4 pound boneless chuck roast
• 32 ounces low-sodium beef broth or stock
• 1 6-ounce can tomato paste
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons smoked (or regular) paprika
• 3 teaspoons allspice
• 2-3 large sprigs fresh rosemary
• 3 medium sized carrots, coarsely chopped
• 1 large onion, sliced thinly
• 1 to 2 pounds potatoes, diced (about 3 medium potatoes)
• Salt and pepper to taste

- See more at: http://crepesofwrath.net/2009/03/06/crock-pot-pot-roast/#sthash.gZ8zJDEB.dpuf

Life’s short. Make no-churn ice cream.

The blender is my best friend when it comes to ice cream. Remember Strawberry Ginger Sorbet and Banana Chai Ice Cream? When it comes to ice cream, I prefer an instantly gratifying answer. And, of course, it must be made with real food. This recipe fits the bill!

Technically, this is an all-fruit dessert. Yep, just fruit created that beautifully creamy and satisfying bowl of pumpkin goodness.

And yes, pumpkin is a fruit. The most important life lesson I learned in second grade is that fruits contain seeds while veggies don’t.

Yield: Makes 4 servings (or 2 ice-cream-lover sized servings)

Ingredients:

• 4 large or 6 small very ripe bananas (lots of black spots), frozen
• 1/2 cup fresh or canned pumpkin puree (this canned pumpkin doesn't have undisclosed ingredients like many supermarket canned pumpkin!)
• Optional: raw honey, pure maple syrup, non-irradiated cinnamon or chocolate chips (I love these chocolate chips, they are dairy and soy free!)

Directions:

1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. Taste and add some sweetener, like maple syrup, if desired. Cinnamon and chocolate chips can also be blended in, yum!
2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving. 

Source:  empoweredsustenance.com

Photo Credit: CrepesofWrath.net

I really, really love my Crock Pot. Then again, pretty much every person I know who has one loves theirs, too! They make things incredibly easy; it really is “set it and forget it.” This Crock Pot Pot Roast recipe from Crepes of Wrathcomes to you directly from Sydney, who writes on the blog. It all seems so simple, but the end result is a beautifully savory, rich  pot roast that only required a bit of chopping. Prep is easy, cooking is a breeze, and your house can stay nice and cool, as there is no need to turn on the oven. The base recipe uses balsamic vinegar, honey, allspice, rosemary, and a few other ingredients to produce the perfectly tender meat and savory flavor. Why don’t you read Sydney’s recipe right now? The link to it is conveniently placed below! - See more at: http://recipetipster.com/crock-pot-pot-roast/#sthash.yMlWukVz.dpuf