“Food Lover Arts and Craft Addicted ”
Minty Toothpaste (DIY)
I usually buy toothpaste in bulk (yes I am a bulk shopper) which never runs out, but when I do run out this is my go to tooth paste until the next time I can go bulk shopping. I love making minty tooth paste it is all natural and it is easy to make.
When I was a little girl my mom told me to use baking soda if I wanted my teeth to stay pearly white; she would always make a paste and make me, my sisters and brother scrub are teeth until she knew they were clean. I believe this is the recipe she would always use. I never got a chance to ask her for the recipe, but I watched her make it so many times as a little girl I think I came close to it.
Whisk together three packets of stevia, ½ cup baking soda until all the clumps are removed.
Add 1 tsp. of peppermint extract or oil and 2 tbsp. of water and whisk until a thin paste forms
Finally add 2 tsp of arrowroot powder and whisk together until a thick paste forms
Now your ready
Time to brush to get those pearly whites
I know you wanted to know when the picture was taking? It was taken right before it was time to head to bed, of course I am not a pro at taking picture of my self but I am working on it.
Recipe Notes: When you store the tooth paste there will be a liquid on top after it has settle; do not drain the liquid just stir it into the tooth paste. I used arrowroot powder because I ran out of cornstarch; my mom used corn starch all the time for the tooth paste. If you cannot find arrowroot powder just use corn starch and it will thicken up just fine.
The Pancake Disaster
I normally do Arts and Craft Wednesday but while finishing my project I wanted to photograph another recipe, it had to do with overnight oats. They are popular on all the blogs and Angela makes the best overnights oats that just make you want to eat them all the time.
Most of you know my obsession with pancakes, so I wanted to make overnight oat pancakes that would be absolutely delicious. Instead I had a disaster on my hands and had to scrub a skillet for 20 minutes. I made it even worse when I tried to add blueberries to the batter it was just a sticky mess. I guess it was better than cleaning up spilt milk and batter from the last pancakes that hit the kitchen floor, and trying to hurry before Sisany licks it all up.
My overnight oat pancakes were a no go but they look good when I photograph them (in my eyes). I am trying to get out of my comfort zone with using the automatic setting and I am now trying to shoot in Manuel mode. I am looking to get more freedom with my DSLR and get some great shoots in the process.
I will have a great DIY tutorial and it has something to do with getting ready for work in the morning or right before bed. No makeup and no filter right before I start my day or go to sleep. Can you guess what time of day this was taken and what the project will be? Let you know tomorrow 
Almond Flax Seed Pancakes (Gluten Free)
I think my obsession with pancakes has led me to make them all times of the day for breakfast, lunch, and dinner. I made these for lunch and tried not to eat the whole batch since the recipe makes about 4 servings.
I have made all kinds of pancakes but have never really dabbled in making them with just almond flour. I will not say the low carb bug has hit me just yet, but I feel it coming on real strong this time around. The best thing about these pancakes they are low in carbs and gluten free.
I am not going to tell you I have a gluten allergy, I love eating a biscuit every now and then even if it makes me sluggish. I am a carb lover and will always love my breads( especially biscuits) even if my hips don’t. I just love pancakes and anything that requires melted butter, warm honey, and maple or table syrup; I am all in and ready to chow down.
Almond Flax Seed Pancake Recipe:
- 1 cup Almond flour
- 1/2 cup ground flax seed
- 1 tsp baking powder
- 1 packet stevia powder
- 1 Egg
- 1 cup almond milk
Directions:
- Heat skillet on medium heat; place almond flour, ground flax seed, baking powder and stevia in a medium bowl.
- Stir all ingredients until combined add egg , milk and whisk until completely dissolve.
- Pour 3 tablespoons of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Recipe Notes:
The batter will be very thick you may need to add extra milk or water, you can get away with 2 tablespoons of batter if the skillet is hot and you poor the batter quickly. You made need to spread the batter into a circle because it is so thick.
Sriracha Chicken StirFry
This weekend we went to a Chinese restaurant and I could not put the sriracha down. It was not my first time trying sriracha but I never have really been a huge fan of it; the condiment has a lot of spice that can be over powering. I decided to add it to my meal for the fifth and final time.
Next thing I knew I could have sworn I finished half the bottle was gone. I do not know if it was the meal I order, or just my palette has changed, but I am now a huge fan of sriicha!
The minute we left the restaurant all I could think about was sriracha and where could I get some! After three different stores we finally found some and I could not wait to find something I could eat with this condiment.
I know you know the old saying bacon goes well with everything; I don’t know it that is true (Jack in the Box bacon shake), but I do know sririacha does not go well with everything. However it does go well in a chicken stir-fry.
Country man was upset that his stirfry did not look as good as the one in the picture! He asked me where did I get this and why did he not get any? Apparently he forgot that he did not want to wait and wanted to eat food that was not cold.
Sriracha Chicken StirFry Recipe:
- 3 chicken breast
- 1 tsp ginger powder
- 3 bay leaves
- 1 tsp garlic powder
- 2 tsp corn starch
- 10 sweet mini bell peepers
- 1 tbsp olive oil
- 2 green onion (optional)
- 1/4 cup sriracha sauce
- salt to taste
Directions:
- Preheat oven to 350 degrees.
- Add garlic, ginger powder, and bay leaves to chicken let it marinate for 10 minutes.
- Place chicken in the oven and bake for 20 minutes or until well done.
- While chicken is baking cut up mini bell peppers and set aside.
- Once chicken is done baking let it cool
- Once cool take the juice from the chicken add cornstarch and sriracha sauce and mix until there are no clumps.
- Cut chicken into small chunks
- Place oil in a skillet on medium heat add mini bell peppers and chicken to skillet; let cook for 5 minutes and slowly add sriracha mix and cook for another 5 minutes.
- Once the sauce has thicken up serve.
- Add green onion for garnish.
Recipe Notes: If you like more heat you can add 1/2 cup of sriracha sauce instead of 1/4 cup. If you would like to double the amount of chicken you can and the recipe will still work. I did not use a lot of oil because I baked the chicken; the chicken was not dry it was still moist and tender.
