Happy Friday, We are trying to keep our minds busy, and healthy.. I cleaned out the Gym and we are starting a daily work out along with walking George ! We have been doing lots of Crosswords, Playing Backgammon, Spring cleaning each room.. Also lots of cooking, I make extra and deliver to the porches of friends and family once or twice a week, Pies, bread, soups, pasta sauces , just a little to say hey we love and miss you . I found a recipe from Jamie Oliver a very simple bread, to make 3 ingredients Yeast, Salt and flour, it was a heavy bread but tastes good, Katie gave me a Sour Dough Starter, were on Day 4 with this , fingers crossed I can do it, then pass along the starter, to a friend or family . I am really missing hugging, I am a hugger and would love to hug my family and grand kids,

We are actually eating a lot more fresh, veg and salads , I have an amazing Caesar salad dressing , I find eating light, makes me feel better mentally and physically.. I found a few recipes on line, I am def going to try !

I would like to loose a few more pounds, Found this on the web, we all know eating more fruits and veggies is good for us.. How about a Breakfast Salad , Poached egg and avocado,
Poach the eggs.

Create the salads by layering the lettuce, tomatoes, cooked quinoa, avocado, and pistachios.

Add the poached eggs and top with salt/pepper to taste.

Breakfast salads typically consist of vegetables topped with various other foods, such as eggs, cheese, fruits, nuts, seeds, grains, and beans. 

Fall Harvest Breakfast Salad – A festive fall breakfast salad with cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, hemp seeds and an egg!

Blueberry Breakfast Salad

Belly fat-incinerating blueberries, oranges, crunchy granola, and savory salad greens join forces with a light blueberry vinaigrette to create this light and refreshing salad. To keep added sugar from overtaking your breakfast bowl, whip up the dish with one of these healthy granolas.

Berry Quinoa Salad I love Blueberries , berries, nuts, and quinoa—the primary components of this recipe—are all primo sources of antioxidants that karate chop any health-harming free radicals unlucky enough to cross their path.

Substituting your typical breakfast for a salad is an easy way to add more whole foods to your diet. You may also gain an array of health benefits. Breakfast salads are an easy way to increase your intake of fruits and vegetables, which contain numerous nutrients and plant compounds that benefit your health and protect you from disease

Ingredients

• 1/2 english cucumber, cut into quarters and then thickly sliced
• 2 large handfuls of cherry tomatoes, halved
• 1 red pepper, diced
• 1 avocado, diced
• 1 small handful of fresh basil, torn into bit sized pieces
• 1 small handful of parsley, roughly chopped
• 1/4 cup of pine nuts, toasted
• 1 tablespoon olive oil
• 1/4 Salt
• 2 eggs
• Oil for frying the eggs
• Combine all veggies, pine nuts, olive oil and salt together in a large bowl and toss well.
• Heat a skillet over medium heat and add a splash of oil. When the pan is hot crack both of the eggs into the pan. Add a small splash of water to the pan to help the eggs cook. Remove the eggs from the skillet and serve over the salad once they are cooked to your liking.

Eat Salads to Cut Calories and Increase Satisfaction

If losing weight is your goal, you may want to start your meals with a green salad. Studies have shown that eating a low-calorie first course, like a green salad of 150 calories or less, enhances satiety (feelings of fullness) and reduces the total number of calories eaten during the meal.

Eating a little good fat found in olive oil, avocado and nuts) with your vegetables appears to help your body absorb protective phytochemicals, like lycopene from tomatoes and lutein from dark green vegetables.

I love Salads and have never thought of a Breakfast Salad until this past 4 weeks, these are recipes I found on line while looking up recipes . Enjoy and remember #StaySafe #StayHome

This is a really old tradition Pace Eggs, my mom (Mam) did these every easter , I have always done the with the kids and grand kids, I start to save onion skins at Christmas , My Mam used to individually wrap the egg and onion skins in news paper and tied with thread, I put the eggs in a pan fill with water and dump in the Onion Skins I boiled them for about 7 mins … When we immigrated to Canada in 1980, I thought everyone did this!! Apparently not, it is a Cumbrian thing.. Here is a little info I found on line

Pace eggs………………….

an old cumbria tradition …..the eggs are boiled with onion skins to dye them ……the more skins used the richer the colour…then you polish them with a little dripping from the traditional easter sunday roast…… the reason for this is you hide the pace eggs and let the kids hunt them out……. afterwards then they are kept to play egg dumps down the pub…….egg dumps i hear you say….you pit your egg against everyone elses ….in turn you hold your egg in your clenched hand with the tip out and others hit the top of your egg with the pointed end……whoevers egg is left uncracked wins…….you normally win a free amount of beer at the pub depending on how good or mean the landlord is……………………. then the last bit is just mingin…….they peel the eggs and chuck them into a pack of crisps and swill them in vinegar……then the dirty sods eat them…….. yum…cant beat good old traditions lol..xxxx

The making of Pace Eggs by colouring and dying eggs is a longstanding British tradition at Easter time. Eggs are coloured using natural methods and ingredients (typically onion skins) and are boiled to be eaten on Good Friday and throughout the Easter weekend. It is also traditional to give one of these eggs to each person who visits your home throughout the Easter period. In some parts of the country – mainly the North West – these eggs are rolled down a hill, the winner being the owner of the egg which travels the furthest and survives with the least breaks in it. What ever the holiday I believe in keeping family traditions alive..