This banana nut bread stands out above the rest with the crunchy crust, tender banana chunks and crunchy nuts!
Preparation time: 20 Minutes
Bake time: 1 hr.
2 Banana’s 2 cups flour 1/2 tsp. baking soda 1/2 tsp. salt
2 eggs 1/4 cup sour cream 1/2 cup butter 3/4 cup sugar
1/4 cup brown sugar 1/2 tsp. vanilla 1/2 cup walnuts
Do not mash the banana’s. Rather, slice them into 1/2 inch chunks.
Mix all of the ingredients together in a mixing bowl except banana’s and sour cream. Blend well.
Now add the banana chunks and sour cream by gently folding into the batter until mixed in well.
Spray a bread pan with Pam.
Pour mixture into pan and bake 1 hr.
Allow to cool about 15 minutes, then invert the pan to remove the loaf. Slice and serve. Butter spread on a slice is very good!
All Of My Recipes has never been just about recipes. As a once very overweight woman I know the importance of weight loss and finding good, realistic, help for it.
Keto, Ketosis, whichever way you choose to say it, it’s the insanely popular diet program of 2018 and now 2019! It’s going stronger than ever!
One reason for it’s popularity is the energy it helps your body produce.
I am very familiar with the energy proper eating will produce. It’s absolutely incredible! Instead of sitting on the couch flipping channels you get this feeling in yourself that says, “Let’s go enjoy the day!” And the next thing you know your legs launch you off the couch and you’re in the shower getting ready to go! The energy just keeps coming! It really is all about what you put into your body.
That was my biggest challenge, learning how to eat right and finding recipes for just that. It’s all good to talk about and decide, but putting it all into action, I was at a loss. This ketosis cookbook spells it out for you! There are tons of real food, good food, recipes!
Your hip to waist ratio can give you an inside look about your overall health. Sometimes it’s hard to determine if that little bit of belly fat is normal for your size or do you need to lose a few extra pounds?
Your hip to waist ratio should be no more than 0.8 if you are a woman and 0.95 for a man. If your hip to waist ratio runs outside of this number your risk for heart problems and other excess fat related problems increases. The larger the number the higher your risk factor. You should seriously consider losing a few pounds.
If your hip to waist ratio is at or below the number allowed, Congratulations! You are taking great care of your body!
To determine your hip to waist ratio:
With a flexible tape measure, measure your waist, no cheating let that belly hang where it naturally does, measure at your navel around your back. Waist____________
Then, measure your hips around the widest area (across your buttocks). Hips _________
Divide the waist measurement by the hip measurement. This is your hip to waist ratio!
Here is your height to weight index. Remember these numbers are approximate, meaning take into consideration whether you are a large boned person, or just ate a huge pizza dinner the night before causing water retention from all the salt and the fact that maybe this was more than your usual eating habits. Always check your height with your shoes off and your weight with your clothes off for accuracy.
After you find your appropriate weight for your height you may want to look at the BMI calculator Height and Weight Guide – BMI.
If you are going to look at what is the ideal weight for a person of your height you really need to take a look at your Body Mass Index. The calculator below is self explanatory. Fill in the options and calculate. This will give you a better idea of where you are health-wise.
Preparation time: 1 minute
Bake time: 1 minute (skillet time)
1 – 3 Eggs 1 Tbs Butter Salt
Set your burner to medium.
Crack how ever many eggs you want into a bowl. The more eggs you use, the longer the skillet time will be. Between 1 – 3 eggs cook for about 1 minute. 4 – 6 eggs give about 1 1/2 minutes to 2 minutes.
Add a pinch of salt per egg. 1 egg = 1 pinch. 2 eggs = 2 pinches. 3 eggs – 3 pinches, and so on.
Either use a wire whisk or electric beaters and mix the eggs and salt until well blended.
Put your non-stick skillet on the warm burner.
Add the butter. For more eggs use more butter accordingly.
Pour the blended eggs into the pan whether the butter is melted or not. As the eggs become set (you can see it setting in the skillet) move them around, flipping, stirring, etc. Keep them moving. Only let the eggs sit in one spot for less than half a minute (eggs over cook easily).
The eggs are done when they are still shiny! Eggs continue to cook after they’ve been removed from the burner. For scrambled eggs shiny is the best time to remove them from the burner. Shiny does NOT mean they are still drippy and gooey. It means they are firm, yet still shiny.
Serve with a slice of toast and fresh fruit! It’s beautiful!
This is one of my favorites because it’s quick and easy! I love shaking the fritters up in powdered sugar!
Preparation Time: 20 Minutes
Bake Time: No baking
1 – 1 lb Can whole kernel corn, drained and reserve liquid 1 ½ cup flour
2 tsp baking soda ¾ Salt 1 egg, beaten Milk
Pour corn liquid in measuring cup and add milk to measure 1 cup.
Sift together dry ingredients.
Combine egg with liquid and add corn.
Add to dry ingredients mixing just until flour is moistened.
Drop batter from tablespoons into deep hot fat. Fry turning once until golden brown about 3 to 5 minutes.
Drain on paper towels and serve with warm maple syrup. Or you can place in a zip lock bag with powdered sugar and shake to coat. And serve.
This bar-b-que sauce is tasty, tangy and low on calories!
Preparation Time: 10 Minutes
Bake Time: No Baking
1 Large can tomato paste 4 Tbs Worcestershire Sauce 6 Tbs Soy Sauce
4 Tbs Lemon Juice 6 Tbs Teriyaki Sauce 1 tsp liquid smoke
1 tsp garlic powder 2 Tbs dehydrated minced onion 2 tsp horse radish
¾ cup brown sugar twin (sugar substitute) 4 tsp. Paprika
In medium bowl mix all ingredients. Keep refrigerated until ready to use. Will keep for months.
There are several variations at the bottom of the recipe. Try them all!
Preparation Time: 40 minutes (10 minutes chopping and grating)
Bake Time: No baking.
1 lb. Ground beef, browned and drained 1 package taco seasoning mix 1 cup water
1 head lettuce, torn up 1 tomato sliced in chunks 1 cup grated cheddar cheese
1 cup sliced olives 3 cups crushed tortilla chips 1/3 cup french dressing
1 avocado Sour Cream
In skillet brown and drain hamburger. Add taco seasoning and one cup water. Stir, bring to a boil, then simmer uncovered 15 – 20 minutes.
In a large bowl combine remaining ingredients except avocado. Toss with dressing. Add hot hamburger mix and toss again. Top with avocado and sour cream. Salsa is a good addition as well.
Variations: Instead of ground hamburger try shredded beef, pork or chicken. Purple onion is a great addition! Serve in corn or flour tortilla shells.