Archive | November, 2012

Joy To The Earth – Recycled Packing Paper

29 Nov

Here is a thrifty alternative to purchasing bubble wrap and packing peanuts. Fill the gift box with remnants of shredded paper from your paper shredder and If you have unusable pieces of wrapping paper run the scraps through  the paper shredder for some color! This will not only save you a trip to the store and money, but it will help the environment.

Photo by: Susan T’s Kitchen

Photo by: Susan T’s Kitchen

Basic Home Gym

25 Nov

The days are shorter and colder and we tend to eat and nibble way too much!  The gym is too crowded and/or too far away, therefore we lose the motivation to workout.  Here is an easy fix to get your gym time in without leaving the house.  All you need is some basic items and a small corner of any room.  You can find all this for under $100!  Why not give it a try, and do a few sets in between baking, cooking and nibbling!

  1. Stability Ball  – for many routines, such as wall squats, core exercises and chest presses with dumbbells. ($25)
  2. Dumbbells – to help build muscle, triceps, biceps, chest, squats etc. (two 3lb $6)
  3. Resistance bands – use these bands to replace dumbbells, which you can control the resistance. ($10 for both)
  4. Weighted Medicine ball – use for core exercises, squats, and sit ups. ($20)
  5. Yoga Matt – use the matt for stretching, and yoga poses. ($20)
Photo by: Susan T's Kitchen

Everything you need for a home gym.

                                       

Vegetarian Pumpkin Pie

3 Nov

Delicious is the word here…a dairy and egg free pumpkin pie.  This pie is made with maple syrup and coconut milk and is oh so delicious!

Photo by: Susan T’s Kitchen

  • 1 prepared pie shell
  • 1 can puree pumpkin
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 4 teaspoon canola oil
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons cornstarch
  1. Pre heat oven to 350
  2. Put prepared pie shell into a pie dish
  3. In large bowl mix pumpkin, maple syrup, coconut milk, canola oil, pumpkin pie spice, salt, and cornstarch until smooth.  Pour the filling into the prepared pie shell.
  4. Bake the pie for 60 minutes, until center is set and semi firm.
  5. Remove the pie from oven and let cool for 30 minutes on a cooling rack. 
  6. Refrigerate until set before slicing.
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