Tuesday, December 29, 2015
Alright, so does anyone else...
Alright, so does anyone else ever think of the human race - as a species?
This seriously haunts me, mostly late at night, when I'm trying to sleep. You know, those moments you're left in the dark, drifting in total silence, not surrounded by the hum of everyday life, and are left to only your own thoughts?
But think about it.
I'm going to sound really pessimistic, and I will admit this perception I have of our own race is rather pessimistic, despite my everyday stride to see the optimism in everything. However this is an entirely different subject, one I cannot seem to find a 'good' side because let's face it, there is no good side.
There had to have been a time when we lived in harmony with the earth. I'm thinking Native Americans, or thousands of years ago. But ever since herds of people came to faraway lands, the 'New Worlds' to colonize them, things changed. We stopped living off the earth. Instead, we took from it. In ridding the Native Americans from their own soil, the Americans nearly wiped the buffalo population from the face of the earth - and why? Not because they needed food to survive, but to hurt the natives, knowing that they depended on the buffalo for their survival. Since then, it seems that as a race, we grew. We researched, we learned more about the world around us, we created cures for deadly diseases and in doing so, saved thousands of human lives. But at the same time, we've constructed technology to also kill each other - the atomic bomb, as one example.
We're creatures of contradiction. We're ying and yang, dark and light. We love, and we hate. We fight, and we make peace. In all the ways we are harmful, we will strive to help one another, in acts of valiant sacrifces or unspeakable heroism.
But in retrospect, excluding our perception, we're parasites. We take from the earth without even thinking about it. In order for us to live now, we must conquer in our own ways. But we've taught ourselves not to focus on that, but look at our 'good' qualities. But if you ask many of the species of animals that have gone extinct because of their homes being destroyed by human population, they would certainly disagree. We have unspeakable power, and even now, as we continuously destroy this planet we call home, we're searching for other signs of life, or other planets that can contain life, so that someday, once we deplete this planet's natural resources, we might take from others. It's a little uncanny to think about, but we are parasites.
And someday, I do believe our advances will become our ultimate downfall.
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But on a cheerful note, enjoy this elephant having fun in the water!
Monday, December 28, 2015
So I'm thinking of getting hair extensions...
My hair is super short and I really want to start growing it out, but that's going to take a long time, so I'm thinking hair extensions (the clip ins) will give me some sense of length and thickness until then!
Book List #1
Here are some recent books I've read that are super good!! (some I read over twice)
Wicked For You by Shayla Black
The Infinite (the 2nd book of the 5th Wave Series) by Rick Yancey
Fast Girl by Suzy Favor Hamilton
Rule's Property by Lynda Chance
Forbidden by Tabitha Suzuma
The Cellar by Natasha Preston
Massive by Julia Bell
Saint Anything by Sarah Dessen
Friday, October 16, 2015
Wednesday, October 7, 2015
Pumpkin Cookies
These are the PERFECT fall treats. So yummy yet not rich (in my opinion) in pumpkin flavor. If you prefer rich flavoring for that, I suggest using more nutmeg and cinnamon than the recipe calls for. Anyhow, here's how they came out for me:
Source: http://www.the-girl-who-ate-everything.com/2014/10/melt-in-your-mouth-pumpkin-cookies.html
Yield: 4 dozen cookies
Ingredients
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 15-ounce can pumpkin
- 4 cups all-purpose flour
- 1/2 cup butter, slightly softened
- 1 (8-oz) package cream cheese, softened
- 1 lb powdered sugar (about 3 3/4 cups)
- 1 teaspoon vanilla
- ground cinnamon sprinkled on top (optional)
Cream Cheese Frosting:
Instructions
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
Read more at http://www.the-girl-who-ate-everything.com/2014/10/melt-in-your-mouth-pumpkin-cookies.html#rXHbmZzcDagO7sdX.99
Tuesday, September 29, 2015
Thursday, September 24, 2015
Red Velvet Cupcakes
This is also another recipe from Medi Weight, my dietary clinic. These turned out to be incredibly taste, especially the frosting, which shocked the hell out of me! It was thick and creamy, and...tasted just like original frosting. But keep in mind, this is NO SUGAR ;)
Source: http://www.mediweightlossclinics.com/patients/resources/nutritional/796/
Here are some of my own pictures:
Not my picture:
Preparation
Prep Time: | 5 minutes |
---|---|
Cook Time: | 20 minutes |
Serves: | 24 |
Serving Size: | 1 mini cupcake |
Ingredients
- 2 scoop(s) Red Velvet Premium Protein
- ½ cup Bob's Red Mill® Almond Meal/Flour
- ½ cup Splenda® granulated
- ½ tsp baking powder
- ½ tsp baking soda
- 2 oz plain, nonfat Greek yogurt
- ¾ cup unsweetened almond milk
- 2 large eggs
- 4 oz light cream cheese
- ½ tsp vanilla extract
- 2 Tbsp Splenda®
Directions
- Preheat oven to 325 degrees F, and prepare cupcake tin with liners or nonstick spray.
- Add dry ingredients to large bowl and mix well.
- In a separate bowl, mix yogurt, eggs, and almond milk, and then add to dry ingredients, mixing well.
- Pour batter into cupcake tin and bake 20 minutes or until cooked through.
- For the frosting, powder the Splenda® (or stevia) by pulsing in a food processor. Add cream cheese and vanilla extract and pulse to combine.
- Cool cupcakes completely before frosting.
Additional Notes
Store frosted cupcakes in refrigerator.
Nutrition Facts | |
---|---|
Serving Size: 1 mini cupcake | |
Calories 44 | Calories from Fat 27 |
% Daily Value * | |
Total Fat 3g | 5% |
Saturated Fat 1g | 5% | |
Monounsaturated Fat 0g | ||
Polyunsaturated Fat 0g | ||
Trans Fat 0g |
Cholesterol 24mg | 8% |
Sodium 72mg | 3% |
Potassium 11mg | 0% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% | |
Sugars 1g |
Protein 3g | 6% |
Vitamin A | 2% | Vitamin C | 0% |
Calcium | 2% | Iron | 6% |
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Wednesday, September 23, 2015
Cheesecake Brownies
Yummy, healthy treats - GLUTEN FREE, SUGAR FREE, and ONLY 60 calories! You wouldn't believe how delicious these turn out to be. I'm personally not a fan of brownies in general, unless it's with vanilla ice cream ;) but these, I actually prefer! Oh, the irony. Very simple to make, also!
Medi Weight is the dietary clinic I go, too, for my low-carb diet. Just want to point out that this diet DOES WORK, and I know this from experience (I lost 20 pounds). Anyhow, this is a recipe from them, so it does feature their specific protein powder, but I'm positive any chocolate protein powder will suffice!
Source: http://www.mediweightlossclinics.com/patients/resources/nutritional/668/
Preparation
Prep Time: | 10 minutes |
---|---|
Cook Time: | 18 minutes |
Serves: | 16 |
Serving Size: | 1 brownie |
Ingredients
- 2 scoop(s) Chocolate Premium Protein
- 3 Tbsp coconut flour
- ½ cup unsweetened cocoa powder
- ½ cup Splenda® granulated
- ¼ tsp salt
- 1 tsp baking soda
- ½ cup Libby's® Pure Pumpkin
- 6 Tbsp egg whites
- 8 oz light cream cheese
- ¼ cup Splenda®
- 1 tsp vanilla extract
Directions
- Preheat oven to 350 degrees F.
- Combine dry ingredients and set aside. In a separate bowl, whisk pumpkin, egg whites, and 1/4 cup water.
- Mix wet and dry ingredients until well-combined. Be careful not to overmix.
- Coat a 7x10 baking pan with cooking spray and pour in brownie batter.(Wet hands and press in batter.)
- Mix cream cheese, Splenda®, and extract and swirl onto batter.
- Bake 15-18 minutes. Let cool and slice into 16 pieces.
Nutrition Facts | |
---|---|
Serving Size: 1 brownie | |
Calories 65 | Calories from Fat 27 |
% Daily Value * | |
Total Fat 3g | 5% |
Saturated Fat 2g | 10% | |
Monounsaturated Fat 0g | ||
Polyunsaturated Fat 0g | ||
Trans Fat 0g |
Cholesterol 14mg | 5% |
Sodium 201mg | 8% |
Potassium 51mg | 1% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 8% | |
Sugars 2g |
Protein 5g | 10% |
Vitamin A | 4% | Vitamin C | 0% |
Calcium | 2% | Iron | 0% |
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
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