Give away!

Go check out Erica's blog for a give away of the Perfect Portion scale!

How much oil do I need a day???

Sorry ya'll about the lack of updates. With school back in session comes a new schedule, which this year is exceptionally full. It's great to be busy, but not if you have a blog people are expecting you to update:)

So you read the title of our post, how much oil do I need a day? We have gotten some information that might surprise you. To help your brain and body function properly you need 4 Tablespoons of "good" oil a day. Some recommended kinds are, olive oil, coconut oil, flax oil, hemp seed oil, almond, walnut and pecan oils.

We have started putting coconut oil in our morning smoothies and also melting it with cocoa powder and a pinch of xylatoil and freezing for a afternoon pick me up. Other ways to get oil in to your diet is by eating lots of salad, and also using it on grilled cheese for lunch instead of butter.

Now you tell us by voting on the poll, what's your favorite type of oil?

Check back next week for some more ways to make your life a little more healthy!

Hannah and Esther DeL

P.S. One last thing, you can not have more than 2 tablespoons of oil at once as it defeats the purpose of helping your body:) So try and spread it out over your whole day!

Introducing Eleganza Strings!

click to visit!

Wisdom teeth!

So if you have had your wisdom teeth removed what did you like to eat? If not what would be your suggestions?

Whether therefore ye eat, or drink, or whatsoever ye do, do all to theglory of God.

~I Corinthians 10:31

New poll........be sure to vote!

Pumpkin French Toast with a Maple-Fig Syrup

Pumpkin French Toast with All-spice butter and Fig-Maple Syrup

1 heaping cup pumpkin puree

6 eggs

2 egg yolks

1/4 cup sugar

2 tsp. cinnamon

1/2tsp. nutmeg

1/2 tsp. cloves

1tsp. vanilla

2 cups whole milk

1 cup heavy cream

1/4 tsp. salt

8 (1-inch-thick) slices day-old brioche or challah

4 T. unsalted butter,cut into 4 pieces

1/4 cup canola oil

All-spice butter (recipe follows)

Fig-Maple Syrup ( recipe follows)

1. Preheat the oven to 375 degrees F.

2. Whisk together the pumpkin, whole eggs, egg yolks, sugar, cinnamon,nutmeg, cloves, vanilla, milk,cream, and salt in a large baking dish. Place bread in the baking dish, and turn the bread to coat evenly; let sit for 5 min.

3. Heat 2 Tablespoons of the butter and 2 Tablespoons of the canola oil in a large nonstick saute pan over medium-high heat until the butter completely melted. Place 4 slices of the bread on the bottom, 2-3 minutes. Turn the slices over and cook until the bottom is golden brown, 2-3 minutes more. Transfer to a baking sheet. Wipe the pan out with paper towels and repeat with the remaining 2 Tablespoons butter,2 Tablespoons oil, and 4 slices of bread.

4. Transfer the baking sheet to the oven and bake for 5 min.

5. Serve 2 slices per serving topped with the allspice butter and some of the fig-maple syrup.

Allspice Butter

Makes about 1/2 cup

8 T. unsalted butter, at room temp

2 tsp. ground allspice

2 T. pure maple syrup

1/4 tsp. salt

In a small bowl, combine the butter, allspice, maple syrup and salt. Cover with plastic wrap and refrigerate for at least 30min. and up to 2 days.

Fig-Maple Syrup

Makes about 2 1/2 cups

8 fresh figs, quartered

1 1/4 cups pure maple syrup

Combine figs and syrup in a small sauce pan and simmer over low heat until the figs are soft, about 10 min. This can be made up to 4 hrs. in advance and refrigerated. Reheat before serving.