Farmhouse template with our Sunflower Wedges | December 2, 2021
Farmhouse template with our Sunflower Wedges | December 2, 2021
Farmhouse Template 12:
Solar Eclipse Dual Drape 11:
Sunflower Wedges Textured Rolling Pin:
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Keto Air Fryer Peanut Butter Cookies | Keto Dessert Recipes
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Hey Mama! Are you ready to ditch the sugar and start living your best life, it’s time to take charge of your health and show your kids what it means to be a healthy mama.
But where do we start?
If you want simple healthy tips you can put into practice and fit into your busy life... this podcast is for you!
Angela Parker, the writer of GrassfedMama shares healthy tips and habits that have helped her grow into the healthy mom she strives to be and inspire other busy moms that they can look and feel their best in the craziness that we call mom life.
Angela shares tips of how she went from sugar addicted & Diet Coke obsessed to whole food fed and healthy fat fueled.
Learn tips of how to:
Ditch the sugar.
Fill your pantry with low carb and keto friendly foods.
Focus on nutrition from whole foods.
And create healthy habits so that you can get lasting results!
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Sunflower seed veg curry 》recip-ease
Thicken your gravies the healthy way, using sunflower seeds instead of cashewnuts. This curry can be prepared within 20 minutes.The sauce for the curry can also be made in advance and stored in the fridge for upto 2 days.
Prep time 10 min
Cooking time 20 min
Ingredients
Onion, roughly chopped - 1 cup
Tomato, roughly chopped - 1 cup
Oil - 2 tbs
Chili powder- 1 tsp
Turmeric powder - 1/2 tsp
Pepper corn - 1 tsp
Ginger garlic paste - 1 tsp
Garam masala 1/2 tsp
Kasuri methi - 1 tsp
Chopped, parboiled veg - 1 cup
Salt - to taste
Best substitutes for vegetable oil in cake, muffins, brownies, bread, baking, frying & more
The type of oil you use can have an additional impact on flavor as well as the final outcome, and so should be selected with some thought.
Let's look at your option real quick and then get into each of these in more detail of when to use them and when not to:
Vegetable oil substitute - Uses
Extra Virgin Olive Oil - Works well for frying on medium heat, for dressings but not for baking
Coconut Oil - Perfect for baking and frying on high heat
Avocado Oil - Good for baking and frying but can be expensive
Peanut Oil - One of the healthiest oils
Flaxseed Oil - Great for marinade and drizzles but not baking
Sesame Oil - Best for seasoning or sauces but strong flavor
Hemp Seed Oil - Low smoke point but perfect for drizzling
Canola Oil - Great neutral flavor
Sunflower Oil - Mild taste and high smoke point for frying
If you like Japanese food, you should get our free recipe quick guide, it's the ultimate EASY quick guide with our favorite recipes:
Read the full article on my blog:
In this video:
00:00 Intro
00:33 Best vegetable oil alternatives summary
05:45 Best vegetable oil alternatives for baking
06:07 Best vegetable oil alternatives for brownies
06:25 Best vegetable oil alternatives for cake
06:45 Best vegetable oil alternatives for muffins
07:00 Best vegetable oil alternatives for waffles
07:43 Best vegetable oil alternatives for frying
08:19 Best vegetable oil alternatives for pancakes
08:45 Best vegetable oil alternatives for cookies
09:11 Best vegetable oil alternatives for cupcakes
09:33 Best vegetable oil alternatives for cornbread
10:00 Best vegetable oil alternatives for banana bread
10:40 Can you substitute Crisco for vegetable oil?
11:05 Is butter a good alternative to vegetable oil?
11:35 Applesauce as a vegetable oil substitute
11:57 Margarine as a vegetable oil substitute
12:13 Best vegetable oil alternatives for bread
Jennifer Garner's Pretend Cooking Show - Episode 36: Pad Korat
#PretendCookingShow: Pad Korat
I love Thai food— but I never thought to make it at home. You may see this and think— le doy ????— stick to cookies, Jennifer ???? (by the way, legitimate reaction)— but the outcome was so delicious, I wish I had a plate of Pepper Teigen’s Pad Korat in front of me right now. Yum.
Pad Korat by #PepperTeigen
Ingredients:
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Tbsp shallot, minced
- 1 tsp chile powder
- 1/2 lb boneless, skinless chicken thighs, cut bite-sized
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 2 Tbsp soybean paste (or 4 tsp brown miso paste mixed with 2 tsp water)
- 1 Tbsp light brown sugar
- 3 Tbsp apple cider vinegar
- 8 oz dried vermicelli
- 2 lg eggs, lightly beaten
- 1 1/2 cups bean sprouts
- 4 scallions, green parts only, cut into 1 inch pieces
- Lime wedges
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Directions:
1. In a wok or lg skillet, heat oil over medium-high heat until shimmering hot.
2. Add garlic, shallot and chile powder, cook until fragrant (~1 min).
3. Add chicken and toss, cook until browned all over but not cooked through (~2 min).
4. Add oyster sauce, fish sauce, soybean paste, brown sugar, vinegar, and 1 cup water, mix until combined.
5. Add dried noodles. Cook, stirring until noodles have softened and absorbed the water (~2-3 min). You can add water if noodles look too dry.
6. Once noodles have soaked up sauce, push them to the side of the pan and add beaten eggs. Swirl pan in a circle to spread out the eggs, letting them sit undisturbed for 1 min, then stir and mix them into chicken and noodles until mostly cooked but slightly wet (~1 min).
7. Add bean sprouts and scallions, toss again to mix, remove pan from heat and allow to wilt.
8. Serve with lime wedges, fish sauce and chile powder to season as desired.
9. Yum.
Date: 29 October 2021.