Pinot Pinot Pinot ! (at SubZero Microlounge)

Pinot Pinot Pinot ! (at SubZero Microlounge)

Why didn’t I think of this?

Why didn’t I think of this?

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#anchorageweather #instaweather #instaweatherpro #sky #outdoors #nature #instagood #photooftheday #instamood #picoftheday #instadaily #instacool #instapic @instaweatherpro #place #earth #world #anchorage #unitedstates #day #summer #skypainters #us (at home)

noirwallflower:

dumbthingswhitepplsay:

peetypassion:

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

(via the-sexperience-deactivated2013)

via text

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cleaneatz:

Almond Encrusted Tilapia

Ingredients:
(2) 6 oz. raw Tilapia filet (you may adjust portion size according to your diet needs)
1 egg white + 1 TB water, beaten together
1 oz sliced almonds, divided into 2 portions
¼ tsp each: garlic powder, black pepper
Garnish with parsley and lemon (optional)
How to Prepare 
1. Add garlic powder and black pepper to egg white mixture and blend together with fork
2. Put each almond portion into small plastic bag
3. Dip tilapia filets in egg white mixture and then put in the bag with the almonds. Seal bag or hold closed with hand and shake/massage to coat the filet
4. Coat a large skillet with non-stick cooking spray and place over medium-high heat. Place filets into pan and cook for approximately 7 minutes or until golden brown on bottom. Use a spatula and carefully flip the filet over (do this gently to keep as many of the almonds intact as possible). Cook for an additional 7 minutes or until golden brown and fully cooked through the center. Remove from pan and serve with your asparagus. Enjoy!

http://www.fitnessrxmag.com/nutrition/recipes/allis-slim-pickins/1430-tilapia-makeover.html

cleaneatz:

Almond Encrusted Tilapia


Ingredients:

(2) 6 oz. raw Tilapia filet (you may adjust portion size according to your diet needs)

1 egg white + 1 TB water, beaten together

1 oz sliced almonds, divided into 2 portions

¼ tsp each: garlic powder, black pepper

Garnish with parsley and lemon (optional)

How to Prepare

1. Add garlic powder and black pepper to egg white mixture and blend together with fork

2. Put each almond portion into small plastic bag

3. Dip tilapia filets in egg white mixture and then put in the bag with the almonds. Seal bag or hold closed with hand and shake/massage to coat the filet

4. Coat a large skillet with non-stick cooking spray and place over medium-high heat. Place filets into pan and cook for approximately 7 minutes or until golden brown on bottom. Use a spatula and carefully flip the filet over (do this gently to keep as many of the almonds intact as possible). Cook for an additional 7 minutes or until golden brown and fully cooked through the center. Remove from pan and serve with your asparagus. Enjoy!


http://www.fitnessrxmag.com/nutrition/recipes/allis-slim-pickins/1430-tilapia-makeover.html


(via cleaneatz-deactivated20131215)

cleaneatz:

Turkey Taco Lettuce Wraps

Servings: 4 • Serving Size: 2 taco wraps
Ingredients:
1.3 lbs 99% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce
Directions:  Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes. Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.

cleaneatz:

Turkey Taco Lettuce Wraps


Servings: 4 • Serving Size: 2 taco wraps

Ingredients:

  • 1.3 lbs 99% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 3/4 cup water
  • 4 oz can tomato sauce
  • 8 large lettuce leaves from Iceberg lettuce


Directions:

Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.

(via cleaneatz-deactivated20131215)

cleaneatz:

Quinoa Lettuce Wraps

Ingredients:
3 cups cooked quinoa
1 1/2 cups cooked black beans, if canned, rinsed and drained
2 green onions, finely sliced
8 ounces sliced water chestnuts, roughly chopped
2 carrots, julienned
1 head of bibb lettuce
1/2 cup reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
2 tbsp toasted sesame oil (regular sesame oil will work as well but you will lose some of the richness in the sauce)
2-3 cloves garlic, minced
2 tsp minced ginger
2 tbsp apple cider vinegar
2 tbsp raw honey or coconut nectar
Preparation:
In a large bowl mix together the first 5 ingredients and set aside.
Add the last 6 ingredients to a small bowl and mix together until throughly combined.  If using honey it helps to heat it up a little to make it easier to mix in.
Pour the sauce over the quinoa mixture and stir to combine.
Carefully remove the lettuce leaves from the bibb lettuce and fill each lettuce leaf with the quinoa mixture.  You can fill them up as much as you wish.
Nutritional Info:
Makes approximately 20 lettuce wraps.
Serving size 4 lettuce wraps.
Nutrients per serving:  Calories: 318.5, Cal. from Fat: 73, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 47g, Fiber: 8g, Sugars: 6.5g, Protein: 12.5g, Sodium: 1166.5mg, Chol: 0mg

cleaneatz:

Quinoa Lettuce Wraps


Ingredients:

  • 3 cups cooked quinoa
  • 1 1/2 cups cooked black beans, if canned, rinsed and drained
  • 2 green onions, finely sliced
  • 8 ounces sliced water chestnuts, roughly chopped
  • 2 carrots, julienned
  • 1 head of bibb lettuce
  • 1/2 cup reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 2 tbsp toasted sesame oil (regular sesame oil will work as well but you will lose some of the richness in the sauce)
  • 2-3 cloves garlic, minced
  • 2 tsp minced ginger
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey or coconut nectar

Preparation:

  1. In a large bowl mix together the first 5 ingredients and set aside.
  2. Add the last 6 ingredients to a small bowl and mix together until throughly combined.  If using honey it helps to heat it up a little to make it easier to mix in.
  3. Pour the sauce over the quinoa mixture and stir to combine.
  4. Carefully remove the lettuce leaves from the bibb lettuce and fill each lettuce leaf with the quinoa mixture.  You can fill them up as much as you wish.

Nutritional Info:

Makes approximately 20 lettuce wraps.

Serving size 4 lettuce wraps.

Nutrients per serving:  Calories: 318.5, Cal. from Fat: 73, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 47g, Fiber: 8g, Sugars: 6.5g, Protein: 12.5g, Sodium: 1166.5mg, Chol: 0mg

(via cleaneatz-deactivated20131215)

cleaneatz:

Tandoori Chicken
Ingredients
3/4 cup  coarsely chopped onion  
1 teaspoon  coarsely chopped peeled fresh ginger  
2   garlic cloves, peeled  
1/2 cup  plain low-fat yogurt  
1 tablespoon  fresh lemon juice  
1 teaspoon  paprika  
1 teaspoon  ground cumin  
1 teaspoon  ground coriander seeds  
1/2 teaspoon  salt  
1/2 teaspoon  chili powder  
1/4 teaspoon  black pepper  
   Dash of ground nutmeg  
4   (4-ounce) skinless, boneless chicken breast halves  
   Cooking spray
Preparation
Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill or broiler.
Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

cleaneatz:

Tandoori Chicken

Ingredients

  • 3/4 cup coarsely chopped onion
  • 1 teaspoon coarsely chopped peeled fresh ginger
  • garlic cloves, peeled
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • Dash of ground nutmeg
  • (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Preparation

  1. Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
  2. Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
  3. Prepare grill or broiler.
  4. Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.

(via cleaneatz-deactivated20131215)

cleaneatz:

Spring Green Pea Pesto
Ingredients:
1 cup fresh or frozen peas (thawed)
1 cup basil leaves
1/2 cup flat leaf parsley leaves
juice of 2 lemons, about 5-6 tbsp
1 tsp capers (optional but good)
1-2 cloves garlic (depending on how much you like garlic)
1/4 cup sunflower seeds
1/4 cup extra virgin olive oil
1/2 tsp sea salt or to taste
Preparation:
Place all of the ingredients except the oil in a food processor.
Pulse until you have a coarse paste.
While the processor is running stream in the olive oil until the mixture is smooth.
Season with salt if desired.
Nutritional Info:
Makes about 1 1/2 cups.
Serving size 2 tablespoons.
Nutrients per serving:  Calories: 70, Cal. from Fat: 54, Total Fat: 6g, Sat. Fat: 1g, Carbs: 3g, Fiber: 1g, Sugars: 1g, Protein: 1g, Sodium: 90mg, Chol: 0mg

cleaneatz:

Spring Green Pea Pesto

Ingredients:

  • 1 cup fresh or frozen peas (thawed)
  • 1 cup basil leaves
  • 1/2 cup flat leaf parsley leaves
  • juice of 2 lemons, about 5-6 tbsp
  • 1 tsp capers (optional but good)
  • 1-2 cloves garlic (depending on how much you like garlic)
  • 1/4 cup sunflower seeds
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp sea salt or to taste

Preparation:

  1. Place all of the ingredients except the oil in a food processor.
  2. Pulse until you have a coarse paste.
  3. While the processor is running stream in the olive oil until the mixture is smooth.
  4. Season with salt if desired.

Nutritional Info:

Makes about 1 1/2 cups.

Serving size 2 tablespoons.

Nutrients per serving:  Calories: 70, Cal. from Fat: 54, Total Fat: 6g, Sat. Fat: 1g, Carbs: 3g, Fiber: 1g, Sugars: 1g, Protein: 1g, Sodium: 90mg, Chol: 0mg

(via cleaneatz-deactivated20131215)