Sometimes you need to do what’s best for your family 💕

Good Afternoon everyone 🙂

Sometimes change needs to happen and oh boy did I make a move,  not just for my family BUT for all my Canadian Customers as well.  So for the past year or more, I have been with a company that yes I love BUT back in May of last year, they stopped shipping the one product WE NEED to Canada. WHY? I have NO idea, to be honest, but I was going to give them the benefit of the doubt and hang on and in the meantime find something else that’s the same to help us. During that time I was able to get my hands on products for my family but it was getting harder and harder. When they made marijuana legal in Canada, I thought ok we might get it back now. We all know there has been a lot of confusion between CBD oil and marijuana and well we all know that CBD is NOT marijuana, that’s for another post lol. Anyways still they did not start shipping to Canada, SO then in the USA, they got Hemp out of being called a schedule 1 drug, which was a VERY exciting day for all of us,🙂 BUT still no shipping to Canada. So  in the meantime I DID find another company and I will tell you, I have had the boys and myself on it now for a bit and it is THE SAME amazing quality of oil for less money, they have many other amazing products as well SO YES I made a switch, and YES they do ship to Canada which made me very happy.  These products are affordable and are helping so many others as well. Everyone who knows me knows I am a very open and honest person and I tell it how it is, and honestly, it ate me up inside because I couldn’t tell anyone WHY they stopped shipping because I had no idea WHY myself.  

So its time for me to make that change and so I did 🙂 So stay tuned for amazing testimonies, product information and MORE 🙂 I am VERY excited to share this all with you 💕And most of all I’m VERY excited to be able to help my Canadain Customers out again xoxo
Hugs and Love as always
Lisa xoxo

 

Ham & Cheese Egg Cups

These are the best ever and so easy to make and low carb too 

Ham & Cheese Egg Cups

What you need

12 slices ham
1 c. shredded cheddar
12 large eggs
salt
black pepper

Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
Garnish with parsley and serve.
So easy and sooo yummy 
Enjoy

Lisa’s Spinach And Shrimp Alfredo

This took me a few tries to perfect in the Instant Pot 🙂 My Family LOVED it, now keep in mind that I am feeding 4 men, so you can half this recipe easily or make lots, it’s yummy the 2nd day too. I have an 8 quart Instant Pot and love it 🙂 This is the BEST Alfredo ever, I made some for our cousins and they LOVED it too 
 
Lisa’s Spinach And Shrimp Alfredo
 
What you Need
2 packages of large cooked shrimp thawed and the tails taken off (i used the 25 count ones)
6 cups chicken broth
5 garlic cloves minced
1 tsp nutmeg
1/2 tsp salt
1 tsp pepper
1 package of fettucini broken in half
4 cups heavy cream
2 cups of Grated Parmesan cheese (I used a parmesan and asiago blend)
Pepper to taste
1 container of Baby Spinach
 
Defrost shrimp (if frozen) in cold water. And remove shells and tails.
 
Add chicken broth, garlic, nutmeg, and salt and pepper to the pot and mix well.
 
Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
 
Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!!
 
Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, do a quick-release pressure.
 
Mix pasta and sauce together well and make sure you break up any noodles that may be stuck together.
 
Add all cheese to the pot and mix well, now add shrimp and the spinach to the pot and mix very good making sure to submerge all shrimp and Spinach.
 
Return lid to pot and let sit for about 10 minutes. The shrimp and spinach will cook in the residual heat, and the sauce will thicken the longer it sits.
 
Serve topped with black pepper and more cheese.
Enjoy
Don’t have an instant pot? Get one to make these awesome recipes here on Amazon

Pecan Pound Cake

I LOVE Pound cake and this one is soo good. This is VERY easy to make one of our family Fav’s 

Pecan Pound Cake

1 cup Butter (or marg.) Softened
2 cups Sugar
6 eggs separated
3 cups of flour
1/4 teaspoon Baking Soda
1 cup yogurt, plain or sour cream
2 cups Pecans chopped to 4 cups

1. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beat well after each addition. Fold in stiffly beaten egg whites.
Dredge pecans in reserved flour, and fold into batter.

2. Spoon batter into a greased and floured 10-inch tube pan or Bundt pan. Bake at 300 for 1-1/2 hours. Cool 15 minutes before removing from pan.

Tender Fall off the Bones Ribs

Tender Fall off the Bones Ribs

You will need:
Ribs – beef or Pork (I used Pork)
Spices of your choice
Low Carb BBQ sauce or any store brand (Your Choice)
First I made a spice rub mixture. You can use what you like but I used:
Garlic Powder
Himalayan Salt
Black Pepper
Smoked Paprika
Celery Salt
Worcestershire Sauce
Squeeze of Lime Juice
Next, rub the spice mixture into the ribs and refrigerate – the longer it sits the more flavor you will have but if you choose you can cook right away
Wrap the ribs tightly in aluminum foil before refrigerating/cooking
I baked mine at 300 degrees for 3 hours

I added my Low Carb BBQ sauce (recipe to follow) and turned on the broiler for 3 minutes
Delicious!!!

Low Carb BBQ Sauce

(this has a kick to it, so go easy on the hot stuff if you don’t like it hot)
3/8 cup vinegar
1 1/2 cup tomato sauce
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow mustard
3/4 tablespoon Franks Hot Sauce
3/4 tablespoon salt
1 dash cayenne pepper. Go easy if you don’t like spicey!!!!
3 teaspoons lemon juice
1 1/2 teaspoon liquid smoke flavoring
6 teaspoons Stevia or 18 drops of Liquid Stevia
Add vinegar and all other ingredients except mustard to a saucepan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in the pan.
Bring to a boil, and lower heat. Simmer for a few minutes. Let cool, then refrigerate.
Note: this sauce will taste a bit peculiar if you taste it when it is still hot. Don’t worry! Something magical happens when it sits in the fridge.
Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce is 1 gm carbs, 6 calories.

Lisa’s Cheese & Broccoli Quiche

Lisa’s Cheese & Broccoli Quiche
 
What you need
9″ cooled baked pie shell
1 cup chopped broccoli
1 cup grated cheese
3 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
 
Pre heat oven to 350
Put broccoli and cheese into the pie shell. In a bowl beat together the eggs and milk well . Add salt, pepper and nutmeg and beat again. Pour over cheese and broccoli and bake for 40 minutes
Enjoy

Double Chocolate Zucchini Bread

The kids say this tastes like a brownie it’s sooo yummy 🙂

Double Chocolate Zucchini Bread

What you Need

  • 2 stick unsalted butter melted 
  • 2 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour,
  • 1 cup  cocoa powder 
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups shredded zucchini 
  • 2 cup  chocolate chips

Instructions

  1. Preheat the oven to 350 F degrees and grease 2 loaf pan with nonstick cooking spray.
  2. Mix together melted butter and brown sugar until completely smooth. (I used my KitchenAid mixer) Add the eggs and vanilla and mix well.
  3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and mix until well combined.
  4. Stir in the shredded zucchini and chocolate chips.
  5. Spoon the batter into the 2 prepared loaf pans and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Rhubarb Pecan Apple Cake

💕 Rhubarb Pecan Apple Cake 💕

I made this last night and OH my is it ever good and moist, this one is definitely a keeper

What you need is
1 cup vegetable oil
2 cups Sugar
3 eggs
3 cups flour
1 teaspoon baking Soda
2 teaspoons Vanilla extract
1 cup Chopped Pecans
2 cups peeled and chopped apples
1 cup Rhubarb

Preheat oven to 350. grease a 9×13 pan. In a mixing bowl mix all above except for pecans, apples and rhubarb. The batter will be stiff, mix well then add pecans, apples, and rhubarb and mix well. Spread into your pan. Bake for 45 min. The apples and rhubarb will moisten this cake while cooking, its delicious.
~Enjoy~
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Lisa’s Tuna Melts

These are sooo easy to make and very yummy. Now keep in mind I am feeding 4 men so you can scale this down to size LOL. This is how I make them.

Lisa’s Tuna Melts

What you need
6 Ciabatta buns cut in half
4 cans of flaked white tuna drained
1 package of cream cheese
1/2 cup mayo
1 tablespoon lemon
1 tsp granulated garlic
salt and pepper to taste
2 tomatoes sliced
green onions chopped
cheese to top

I used my kitchen aid mixer and mixed together the tuna, cream cheese, and mayo, mixed it well, then added the lemon, garlic and salt and pepper, give it a taste and if needed add more lemon and salt and pepper 

Line a cookie sheet with tin foil, place your buns on it, and evenly spoon the mixture between the buns. top with chopped onions, tomatoes and then cheese, as much or as little as you like.

I bake mine in the oven at 375 for about 10 to 15 minutes or so. I like it all heated through evenly 
Enjoy

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

Rich and creamy mashed potatoes that are loaded with tons of flavor 🙂


Ingredients
5 lb russett potatoes
4 garlic cloves, minced
6 oz reduced fat cream cheese
4 tbsp butter
1 cup fat free milk
1 tbsp salt
1 tbsp pepper
Garnish with fresh chopped parsley (optional)

Instructions
Fill a large stock pot 3/4 of the way with cold water
Peel each potato and cut into 2 inch pieces and place in pot with water
Stir in minced garlic
Cover pot and bring to a boil over medium-high heat
Cook until potatoes are fork tender, about 20 minutes
Drain potatoes & garlic through a colander and return potatoes to the same pot and place back on the stove over medium heat and stir to help potatoes dry out some
In a large microwavable measuring cup place cream cheese and butter into microwave and cook for 1 minutes, stirring after 30 seconds
Stir in milk, salt & pepper
Pour half of the butter mixture into the potatoes and using a hand mixer begin to whip up the potatoes until smooth, adding in more liquid as needed
Taste and adjust seasoning as needed
Serve with fresh chopped parsley
ENJOY!!

Each serving is 6 WW+ points