TWO MARGARITA MIXES FOR YOU FROM THE TIPSY BARTENDER RECIPE IN ENGLISH AND SPANISH...RECETA EN ESPANOL Y INGLES

PINK FLAMINGO MARGARITA 

2 oz. (60ml) Tequila
1 oz. (30ml) Lime Juice
1 oz. (30ml) Cranberry Juice
1 oz. (30ml) Pineapple Juice
1 oz. (30ml) Peach Schnapps
2 oz. (60ml) Watermelon Pucker
Splash of Simple Syrup

MARGARITA FLAMENCO ROSADO
2 oz (60 ml) Tequila
1 oz (30 ml) de Jugo de Limon
1 oz (30 ml) Jugo de Arándano
1 oz (30 ml) Jugo de Piña
1 oz (30 ml) Licor de Durazno
2 oz (60 ml) Pucker de Sandía
Un Chorrito de Jarabe Simple

A Honey Lemon Chia Seed Muffins RECIPE FOR YOU TODAY

Honey Lemon Chia Seed Muffins
Author: Julie Wampler
Recipe type: Dessert, Muffins
Serves: 12 muffins
Ingredients:
1¾ cups all-purpose flour
¾ cup granulated sugar
2½ tsp. baking powder
¼ tsp. salt
¾ cup part-skim ricotta cheese (see note below)
½ cup water
¼ cup olive oil
Zest of 2 lemons
2 tbsp. fresh lemon juice
1 egg
2 tbsp. chia seeds
2 tbsp. honey, melted
Cooking spray

Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with cupcake
liners and lightly spray them with cooking spray. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.

4. Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then
mix together with a wooden spoon. Add the chia seeds then gently fold into batter.

5. Evenly divide batter into prepared muffin pan using a large scoop.

6. Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.

7. Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of
the muffins.

8. Cool completely then enjoy!

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me at https://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆

A Skinny Buffalo Chicken Strips RECIPE FOR YOU TODAY

Skinny Buffalo Chicken Strips
by Skinnytaste.com
Servings: 4 • Size: 2 strips • Old Points: 2 • Weight Watcher Points+: 3 pt
Calories: 111 • Fat: 2 g • Carb: 2 g • Fiber: 1 g • Protein: 21 g • Sugar: 0 g
Sodium: 640 mg • Cholest: 43 mg 

Ingredients:

1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/2 tbsp oil
8 strips chicken tenderloin (12.5 oz)
1/4 cup Frank's Hot Sauce
4 celery stalks, trimmed to 4 inch strips
optional: 1/2 cup skinny blue cheese dressing (additional points)

Directions

Combine garlic powder, paprika, chili powder and black pepper in a medium bowl. Season chicken with spices and toss to evenly coat the chicken.

Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink. Set aside; repeat with remaining oil and chicken.

Pour the hot sauce over the chicken tossing well. Serve with celery sticks and blue cheese dressing if desired.

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me at https://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆

A CHICKEN AND CASHEWS RECIPE FOR YOU TODAY

Chicken and Cashews

3 tablespoons low-sodium soy sauce, divided

2 tablespoons dry sherry

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breast, cut into bite-sized pieces 

1/2 cup fat-free, less-sodium chicken broth 

2 tablespoons oyster sauce

1 tablespoon honey

2 teaspoons sesame oil, divided

3/4 cup chopped onion 

1/2 cup chopped celery 

1/2 cup chopped red bell pepper 

1 tablespoon grated peeled fresh ginger

2 garlic cloves, minced

1/2 cup chopped green onions (about 3 green onions)

1/4 cup chopped unsalted dry-roasted cashews

Preparation

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

A MEATBALLS RECIPE FOR YOU TODAY

MANHATTAN MEATBALLS
Ingredients:
1lb ground beef
 ½ cup onion (chopped)
2 cups soft breadcrumbs
2 eggs
2 tablespoons fresh parsley (chopped)
2 teaspoons salt
10 ounces apricot preserves
2 tablespoons margarine (if pan frying)
½ cup barbecue sauce

Step 1: In a large bowl combine beef, crumbs, onion, eggs, fresh parsley and salt. Mix together and shape into meatballs.


Step 2: Brown meatballs in margarine in a pan on the stove top or put on a baking sheet and brown in the oven at 350 degrees to save time.


Step 3: Once browned place meatballs in a casserole dish.

Step 4: In a bowl combine barbecue sauce and apricot preserves. Pour mixture over meatballs and bake in the oven for 45 minutes at 350 degrees.

A Super Green Smoothie Recipe For You Today

Super Green Smoothie

Author: Citronlimette

Serves: 2

Ingredients

• ½ cup ice
• 1 orange, peeled
• 1 lemon, outer yellow peeled
• 1 lime, peeled
• 2 cucumbers, peeled and chopped
• 1 green apple, cored
• 1 bunch of parsley or cilantro
• 1 bunch of kale, Swiss chard, spinach, or a combination of favorite greens
• 1 Tablespoon agave or other sweetener to taste

Instructions

1. In a blender, blend the orange, lemon, lime, and cucumber into a liquid. Add the apple, herbs, and greens a bit at a time. Add ice and sweetener. Serve immediately or keep in the refrigerator in a sealed jar. Makes 2 servings.

A prehiSPAnic cocoon AVOCADO N EGG DELIGHT RECIPE FOR YOU TODAY

prehiSPAnic cocoon AVOCADO N EGG DELIGHT

1 egg

1/2 avocado

1 slice whole grain bread

1 tablespoon butter or olive oil

1 tablespoon Poppyseed Dressing

Method

Melt butter in skillet and cook a sunny side egg.

Toast bread.

Mash avocado and spread on toasted bread.

Put poppyseed dressing on avocado and then place egg on top of it on toast.

Enjoy!

Another Anti-Aging Smoothie Recipe For You Today

Chia Sunrise

Author: Citronlimette

Serves: 1

Ingredients

• 1 orange, peeled and halved
• 5 strawberries, washed and hulled
• 1 Tablespoon chia seeds
• 1 teaspoon agave or your favorite sweetener
• 1 cup cranberry juice or pomegranate juice

A Bread and Butter Pudding RECIPE FOR YOU TODAY!!!

BREAD AND BUTTER PUDDING

INGREDIENTS:
1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, more or less as needed, at room temperature
5 slices crust-on white bread
1/2 cup raisins...
2 cups milk
2 eggs

DIRECTIONS:
*Preheat oven to 350 degrees F./180 C

*Add cinnamon to sugar in cup and mix well.

*Set aside.

*Generously spread one side of each piece of bread with butter or margarine.

*Cutting diagonally, slice each in half.

*Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral.

*As you add the bread, sprinkle with sugar, cinnamon, and raisins.

*Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.

*Pour milk mixture over bread and raisins in baking pan.

*Set aside for about 15 minutes for bread to absorb liquid.

*Bake in oven for about 30 minutes, or until top is golden brown.

*Serve the pudding while still warm in individual dessert bowls.

*It is eaten plain or with an egg custard poured over it.

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me at https://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆

An Anti-Aging Smoothie Recipe For You Today

Berry Coconut Smoothie

Author: Citronlimette

Serves: 1

Ingredients

• 1 frozen banana
• 1 cup frozen mixed berries
• 1 teaspoon flax seed meal
• 1 Tablespoon agave or a sweetener of your choice)
• ⅓ cup coconut milk
• 1 Tablespoon coconut oil (optional)
• 2-3 ice cubes

Instructions

1. Place all the ingredients in a blender and blend until smooth.an an Anti'

A Fruit and Vegetable Salad with Champagne Vinaigrette RECIPE FOR TODAY

Fruit and Vegetable Salad with Champagne Vinaigrette

Yields: 3 to 4 servings
Prep time: 20 min

Ingredients:

Champagne Vinaigrette (see recipe below)
1 cup fresh pineapple, cut into bite-size pieces
1 cup sweet grape tomatoes, cut into bite-size pieces
1 cup English cucumber, peeled, seeded, and cut into bite-size pieces
1/4 of a small red onion, cut in half and then into thin slices
1 teaspoon red chili flakes*
1 tablespoon fresh marjoram leaves (leave smaller leaves whole), rough chop
Coarse salt and freshly-ground black pepper to taste

* If you can find a red jalapeño chile pepper, use in place of the chili flakes

Preparation:

Prepare Champagne Vinaigrette; set aside until ready to serve.

In a large bowl, combine the prepared pineapple, grape tomatoes, cucumber, onion, chili flakes, marjoram, salt, and pepper.

Drizzle a little of the prepared Champagne Vinaigrette over the salad and mix together. Do not overdress the salad. Taste and add more vinaigrette as needed just to coat the ingredients.

Makes 3 to 4 servings.
 

Champagne Vinaigrette:
1/4 cup hazelnut oil*
2 tablespoons Orange Muscat Champagne Vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly-ground black pepper to taste

*You may also use walnut oil or extra virgin olive oil.

In a container with a tight fitting lid, combine the hazelnut oil, champagne vinegar, Dijon mustard, salt, and pepper; shake well to combined.

Store, covered, in the refrigerator.

Serve at room temperature. Shake or stir just before serving.

A Apricot Rice Pudding Pops RECIPE FOR YOU TODAY

Apricot Rice Pudding Pops

Ingredients

SERVINGS: MAKES 8

• 1 cup whole milk
• 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
• 1/4 cup heavy cream
• 1 lemongrass stalk, tough outer layer removed, thinly sliced
• 1 tablespoon minced peeled ginger
• 1/2 vanilla bean, split lengthwise
• 3 tablespoons short-grain rice (such as arborio)
• 1/4 cup 1/4' pieces dried apricots
• 1/4 cup sugar

INSTRUCTIONS

• Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
• Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
• Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.

• Recipe by Michael Laiskonis
• Photograph by Ditte Isager

HISTORICAL BURIAL SITE DISCOVERED IN COROZAL TOWN, BELIZE IN JUNE, 2015

The Institute of Archaeology(NICH) was called on Friday, June 5th, 2015 to salvage skeletal remains discovered by construction workers digging a foundation in South End, Corozal Town, Belize. With kind permission from the owners of the property, colleagues at IA worked to unearth three skeletons. They excavated the site which has been identified historically by residents as part of a former cemetery.

A Sorrel Drink RECIPE FOR YOU TODAY

Sorrel Drink

Ingredients
3 cups dried sorrel
1 4-inch cinnamon stick
10 whole cloves
¼ tsp. crushed allspice
2 3-inch pieces peeled fresh ginger

Simple Syrup
1 cup sugar
1 cup water

METHOD

1. To make Sorrel Drink: Bring all ingredients and 4 cups water to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes. Cool, strain, and chill.

2. To make Simple Syrup: Bring sugar and water to a boil in small saucepan. Stir to dissolve sugar, and simmer 1 minute. Cool

3. Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guests to sweeten drinks to taste.

A Coconut Popsicles RECIPE FOR YOU TODAY

Coconut Popsicles/ Paletas de Coco

Try this refreshing spin on Popsicles. It certainly puts a Belizean flavor into this summer favorite.

Ingredients:

2 sachets Coconut Milk Powder
1 ½ cup Warm Water
½ cup Evaporated Milk
½ cup Condensed Milk
½ tsp Vanilla Essence
1 cup Ice

Directions:

Pour warm water in a mug. 

Mix in Coconut Milk Powder until dissolved thoroughly. 

Add Evaporated Milk, Condensed Milk and Vanilla Essence. 

Stir in Ice until melted. 

Pour into Popsicle mold and freeze for 4 hours or until frozen.

A BELIZEAN Cut- O - Brute RECIPE FOR YOU TODAY

BELIZEAN Cut- O - Brute

Ingredients

2 medium coconuts grated (on coarse side of grater as shown on the photo below)
3/4 lb brown sugar
Water from 2 coconuts
1 tin evaporated or coconut milk ( optional)
1 tbsp. Grated or finely chopped ginger ( optional)

Method:
1. Place all ingredients in iron pot and cook for about 30 mins. Or until sticky & brown in color.
2. If desired add evaporated or coconut milk
3. Cook for 5 mins more
4. Grated or finely chopped ginger may be added While cooking
5. Scoop out coconut mixture from pot with tablespoon and mold together in desired sizes and leave to cool on cutting board or baking sheet.

A BARBECUE CARIBBEAN RUM RIBS RECIPE FOR YOU TODAY

BARBECUE CARIBBEAN RUM RIBS

Ingredients

4 pounds spare ribs

MARINADE
1/4 c. ketchup
1 tsp. dry mustard
1/4 c. gold rum
2 cloves garlic, crushed
1 c. brown sugar, packed
1/4 c. soy sauce
1/2 c. chili sauce (hot sauce)
1/4 c. Worcestershire sauce
a pinch of pepper

Wrap the ribs in double thickness of aluminum foil and bake at 350 degrees for 1-1/2 hours before you make the marinade. Remove from oven, drain, and place in shallow baking dish.

RUM MARINADE
Place all ingredients in a bowl and mix thoroughly. Pour over ribs making sure all are soaked. Let ribs marinate for 1 hour, turn at least once during that time.

BARBECUE
Place on grill over medium heat for 30 minutes while turning and basting with leftover marinade, or you can put back in the oven at 350 degrees for 30 minutes while turning and basting.

Serves 7 to 8 people.

A Shrimp Ceviche RECIPE FOR YOU TODAY

Shrimp Ceviche

Ingredients:

1lb. of raw (uncooked) cleaned shrimp
2 cups diced ripe tomatoes
1 large onion diced
1 bunch cilantro chopped
1 habanero pepper minced
5 lemon ( lime) squeezed/ juiced
1 tsp salt (or to taste)

Instructions:

Rinse your shrimp under cool water. .

In Belize we rarely eat raw meats of any kind. Ceviche is an exception.

You may cook your shrimp, if you do we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink pour out the water in strainer.

After the shrimp is cooked chop it up into small pieces.

Once the shrimp is prepared you will essentially make a salsa with the other ingredients. Chop the tomatoes and onions into nice quarter inch chunks. Add pepper, lime juice and salt to taste. Chop up cilantro very fine.
Add the shrimp!

If you opted for raw shrimp let it soak in the lime juice for 20-30 minutes so that is can “cook” in the acidity of the lime juice.

Serve with fried corn tortilla chips

A Caribbean Jerk Marinated Chicken RECIPE FOR YOU

Caribbean Jerk Marinated Chicken 
Ingredients
Serves: 6

3 tablespoons McCormick® Perfect Pinch® Caribbean Jerk Seasoning
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 1/2 pounds bone-in chicken parts

Directions

Mix Seasoning, oil, soy sauce and vinegar in small bowl.

Place chicken in large resealable plastic bag or glass dish.

Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor.

Remove chicken from marinade.

Discard any remaining marinade.

Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning occasionally.

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me at https://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆

A Belizean Style Stuffings RECIPE FOR YOU TODAY

Belizean Style Stuffings

Ingredients
2-3 lbs ground bread
¾-1 tsp salt
½ tsp black pepper
1 stick melted margarine
1-2 tsp thyme (dried)
2-3 tbsp Worcestershire sauce
2 stalks celery (chopped finely)
1 medium onion (chopped finely)
½ sweet pepper (chopped finely)

Directions
Add all seasoning to bread crumbs and mix thoroughly.
Add margarine and Worcestershire sauce.
Cook on top of stove low heat. (optional) Or ADD TO TURKEY OR CHICKEN BEFORE BAKING

A Corn Bread RECIPE FOR YOU TODAY

Corn Bread

Ingredients
1 cup flour

1 cup cornmeal

1/4 cup white sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 cup plain nonfat yogurt

2 eggs, beaten

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.

In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

A Curry Chicken RECIPE FOR YOU TODAY

Curry Chicken

4 lbs Chicken, chopped in small pieces (remove skin)
2 Tbsp Lemon juice (for washing chicken)
3 tsp Salt
3/4 tsp Black pepper
6 tbsp Curry Powder
4 Cloves garlic, chopped finely
1/4 Small red bell pepper, finely chopped
1/4 Small green bell pepper, finely chopped
1 Large onion, chopped
2 Tbsp Cooking oil
1 tsp Cumin seeds, not powder (optional)
1 tsp Dried thyme or 1 sprig fresh thyme
1 Tbsp Tomato ketchup
1 Tbsp hot pepper sauce (optional) 3 cups Water
2 Medium potatoes, cut in 6 pieces

Method
Cut and wash chicken: Cut chicken into serving pieces (not too small) and remove and discard skin.

Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel

Season chicken with 2tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices

1. Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute then add chopped onion, green and red bell peppers,

2. Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender

3. Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1 1/2 cups of boiling water; cover and bring to a rolling boil

4. Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)

5. Taste and adjust with salt, if needed. Serves 6

A Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa RECIPE FOR YOU TODAY

Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa – Recipe courtesy Dave Lieberman, Food Network

(serves 4)

Salsa:

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp or Chicken:

2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2–inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp or 2 chicken breast, cut in strips

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me at https://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆

A SWEET POTATO PANCAKES RECIPE FOR YOU TODAY

SWEET POTATO PANCAKES
Ingredients
1 medium cooked sweet potato
1 cup almond flour
1tsp baking powder
2 organic eggs
1 tsp vanilla
¾ teaspoon pumpkin pie spice
pinch of salt
coconut oil

Instructions
Mix all ingredients together except coconut oil.

In a pan heat coconut oil over medium-low heat.

Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.

Enjoy!!!

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me at https://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆