Saturday, July 5, 2014

Tips to Make Your Refrigerator More Efficient!



Pull the fridge forward an inch or two.

In many kitchens, refrigerators are pushed back as close to the wall as possible in order to save a few more inches of floor space. Those few inches are really expensive.
If your refrigerator is pushed back as far as possible, pulling it forward one inch can reduce the energy usage of the refrigerator by as much as 40%, and you’ll barely notice the difference in your floor usage.


Vacuum the Back: 

So much dust and dirt can get trapped behind your refrigerator (especially if you have pets) and this collects on the condenser coils. As that dust builds up, your refrigerator doesn't run as well as it used to. The condenser kicks on more often, because it has to work harder, it eats up more energy (costing you), and it wears out quicker (costing you). Once you've cleaned them off, the heat from your refrigerator will be able to be carried away without as much resistance, making your cycles run for a shorter period of time.

Check the Door Seal: 

Use a thin piece of paper or dollar bill to check whether your seal is losing air. Hold it up next to the closed refrigerator door and see if it flutters at all. The rubber or plastic door seal on your refrigerator can be easily replaced and although it might seem like a pain, it really is not. Refrigerators are expensive to replace and so is the food you want to keep fresh inside.

Cover Everything: 

Most foods in the fridge contain moisture. When left uncovered, foods will leach this moisture into the air and the compressor in your refrigerator will have to work twice as hard to remove it. (Plus, most foods will suck up smells of other foods and that is not something you would want)

Let Your Food Cool Before Putting it Away: 

Sometimes you make a big batch of soup and you're really tired. Sleep needs to happen ASAP, and you just don't want to wait up any longer. Sure, you can toss it in the fridge, but your refrigerator will have to pull double duty to cool it down. Try to let foods sit as long as possible before placing them in the fridge (not too long for bacteria to start growing)

Fill your empty milk or juice jugs with water, then stick ‘em in the freezer.

A freezer, whether it’s a deep freezer or a freezer housed in the same appliance as a refrigerator, functions best when it’s really full, as the cold items help keep other items cold and maintain the low temperature.
If you currently don't have enough food to fill up your freezer, fill it with water.
It’s simple. Take an empty milk jug (or juice jug), rinse it out, then fill it about 75% full with tap water. Stick that jug in the freezer and just leave it there. It’ll freeze, then it will help keep the temperature of your freezer low over the long haul, causing your freezer to kick on a bit less often to keep your items cool.

Stick a thermometer in your fridge.

The ideal temperature in your refrigerator holds pretty steady around 37 to 40 degrees Fahrenheit (3-5 C).
If you keep it below 37 degrees, you’re pushing up against the freezing point of water, which can affect food quality and burns a lot of extra energy. If you keep it above 40 degrees, it can affect food quality in a different way, leading towards spoilage. The range between the two is optimal – and it’s also optimal for refrigerator efficiency, since devices are designed to run in this range.
Get out a thermometer, put it in a glass of water, then put that cup in your refrigerator for 24 hours. Check the temperature afterward – that’s the true temperature of your fridge. Adjust upward and downward as needed – you might be surprised how much your temperature is off.
A freezer has a different optimum temperature – 0 to 5 F (-18 to -15 C). You can get this temperature by putting your thermometer between two frozen items for 24 hours.


Have you found any other ways to keep your fridge running efficiently? 
Feel free to comment and share :)

some of this information was sourced from "Trent at thesimpledollar" and "Sarah Trover at thekitchn"

Thursday, July 3, 2014

Freezing unused potatoes


Have you ever purchased a bag of potatoes and some of them were spoiled?
Yesterday I had to clean up some of the "Red Potatoes" I purchased at the supermarket, because a few of them had yucky spots.... so I had to cut off the rotten spots to save the potato.

I was not ready to cook them though, so I had to think of a way to save them without them turning brown...so I put them in a container, filled it just over the amount of potatoes with water and freezed them.
And as you can see in the picture, there has been no browning to the potato.

When I'm ready to use them which will most likely be for mashed potatoes, I will just thaw and dump into boiling water to boil.

Yayy for no wasted potatoes :)

Tuesday, July 1, 2014

Freezing Mangoes!


It's Summer Time and you should be stocking up on your fruits!

Here's a Tip if you have too much of one fruit that's ripened...

- In this case I had a good few mangoes that were over ripe and too soft to enjoy eating... so I cut as much of the mango off the seed and blended it with a little water.
Filled into ice-cube trays and freeze.

Now, you can make mango smoothie anytime you wish :)

You can go right ahead and make the smoothie if you have enough people to finish it, but mango drinks are something that do not last long in the 'fridge' so it's best to freeze the ice cubes and use as you need.


Enjoy :)

Monday, June 16, 2014

Biggest Hair Myth

Frequent trims DO NOT make your hair grow faster.


Cutting the ends of your hair has absolutely no effect on the follicles (hair roots)  in your scalp, which determine how fast and how much your hair grows.
Hair grows an average of a quarter-inch every month—whether or not you cut it. Regular trims might make your hair look like it's not growing, because you keep cutting off the extra length it grew.
Taking care of your hair, and getting rid of split ends however, reduces hair breakage, and breakage is what makes hair look thinner at the ends (and shorter).
Split ends will continue splitting until you cut them off, so cut them as soon as possible...but be aware that cutting the ends of your hair does not affect growth, it just helps your ends to be and look healthier.
If needed, ask your stylist to take off the minimum necessary to eliminate whatever split ends you may have.
Take care of your hair to prevent split ends.

Wednesday, June 11, 2014

Types of Potatoes


Knowing the different types of potatoes, helps to determine what would be the outcome of that delicious potato dish you love to make...

Potatoes fall into three basic categories: starchy, waxy, and those in-between, which may be used for any dish.

Starchy potatoes are great for baking and frying. Because of their starch, they don't hold together very well when cooked, but they are are fluffy and absorbent, perfect for butter on a baked potato or the oil in a fryer. They are decent mashed, but care must be taken not to over work them, else you'll have a gluey mess.

Waxy potatoes have a smoother, more waxy texture so they hold their shape while cooking. They work well in dishes like soups, stews, potato salad and scalloped potatoes where you would need to boil, slice, or roast.

All-purpose potatoes have a less starch than starchy potatoes, but not so much that they completely fall apart when cooked. They will work for most potato dishes.

Avoid potatoes with a green-tint to the skin. These have been exposed to too much light and have developed the toxin 'solanine' which can cause some nasty conditions like cramping, headaches, diarrhea, and fever. Such a potato also will have a bitter flavor.


Here is the list of potatoes and their best uses:


Russet also known as Idaho Potatoes (starchy) This is the potato most people have fixed in their minds as the classic potato. The term Idaho potato technically refers to any potato grown in the state of Idaho, although it is most frequently used to describe Russet potatoes from Idaho.

Idaho potatoes are large, starchy potatoes with brown skin and white flesh. Because of their high starch content, Idaho potatoes are good for baking and mashing as well as making French fries and potato chips.

Yukon Gold (all-purpose) Golden inside, rough brown skin. Great mashed, boiled for salads, fried... you name it.

Jewel Yam (starchy) Actually a sweet potato, not a true jam, this is the most commonly found market sweet potato. Great baked or roasted.

Japanese Sweet Potato (starchy) This variety has a pink to purple skin with white flesh. Its flavor is sweet and nutty. They can be grilled, steamed or baked.
Hannah Sweet Potato (starchy) Very much like a Jewel potato, but with lighter skin and flesh.

Rose Finn Apple(waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads.

Russian Banana (waxy) This potato has a pale yellow skin with rich yellow flesh and a firm texture. It is good grilled, sautéed, fried, roasted whole or steamed for potato salads.

Red Thumb (waxy) Fingerling with a bright red skin and pink flesh. Best boiled or roasted. A favorite among chefs.

French Fingerling (waxy) Pink skins and yellow flesh. This heirloom fingerling has smooth skin and yellow flesh. There is usually a little pinkish ring right under the skin. It is a great potato for roasting.

LaRette (waxy) These are little fingerling-shaped potatoes with a silky texture and a nutty flavor. Best roasted or boiled whole. They were discovered in the Swiss Alps by French Farmer named Jean Pierre Clot.

Austrian Crescent (waxy) This is an heirloom variety with yellowish, tan smooth skin and very light yellow flesh. It is best in potato salads, but also great boiled, steamed and roasted.

Red Gold (all-purpose) These are medium sized tan and red skinned potatoes with golden flesh. The texture is smooth and moist and the flavor is sweet and nutty. They are best baked, boiled, roasted or mashed gently.

Purple Majesty (all-purpose) Oblong potatoes with very dark purple skin and purple moist, firm flesh. It keeps its color when cooked and is high in antioxidants. They are best roasted, baked, in soups and mixed into potato salads.

Norland Red (all-purpose) Red skin and moist, creamy white flesh that holds up well when cooked. The farmer suggested serving them boiled, sliced and topped with butter and herbs. Can be boiled for potato salads as well as roasted, mashed, baked. Great boiled for potato salad, or whizzed into a soup.

Kennebec (all-purpose) This is a large potato with tan skin and white flesh. Baked, mashed, fried, or shredded into potato pancakes. It holds together well in boiling water as well.

All Blue (all-purpose) This potato is truly blue both inside and out. It has a dry texture, but holds its shape well, so it's best baked and drizzled with butter or olive oil, or boiled/steamed for a potato salad. Steaming and baking will ensure it keeps its color best.

Hope this was helpful :)


Information sourced from Sara Kate at The Kitchn

Monday, June 9, 2014

How to warm bread in the microwave without it becoming rubbery.


So you have some bread in the fridge, and you warm it in the microwave, and it becomes soft but rubbery...

Here's a simple solution to this frustrating problem...
Keep a small spray bottle in the kitchen with water. Lightly dampen a clean kitchen towel and wrap the bread or whatever else inside the cloth and microwave for one minute or more, depending on how much you are warming.
The dampened cloth creates steam which warms the food without making it chewy...

This method works for frozen bread, roti, cookies, tortillas etc

Happy cooking :)

Saturday, June 7, 2014

DIY Kettle Cover


So I purchased one of these Electric kettles with intent of using it to boil tea...only to read the instructions saying that; it is to only be used to boil water...and if any other type of liquid was boiled in it, they will not honor the warranty...blah blah blah...

Notice they said it will not destroy the unit, it just said they won't honor the warranty...simply because they want you to pay more and purchase an actual "tea" kettle separately..lol
An actual 'tea' kettle made for boiling tea will have a cover on the spout though...so since this kind of kettle wasn't made for 'tea' boiling...it doesn't have a cover on the spout, and hence the tea, upon reaching boiling point, bubbles over and spills like crazy through the spout.
I was so upset but a simple piece of foil folded to cradle the spout, solved this little problem...

Take a piece of foil, fold it cover and wrap around the spout and leave it on your kettle just like a cover...remove it to pour and replace it...
You only need to change the foil out, when the foil looks like it has served it's time :)


Important Tips!


  • DO NOT put milk to boil in it though...milk can burn...add your milk after.
  • DO NOT pull the strings off your tea bags...let the string hang over the top of the kettle and snap the cover in place to hold it...You don't wanna chance letting the tea bags boil inside and burst...

Thursday, June 5, 2014

Rain and Thunder Healing Sounds for Deep Sleeping


Did you know that it has been proven that the rhythmic sound of the rain "drumming" appeals to your brain's pleasure center, which causes some sort of reaction when your neuron's fire, that triggers a sleep hormone in your brain?

Hence the reason when rain falls, we always want a blanket and a nap :)

The sound of rain and thunder, have a similar effect on grown ups as the effect of a shhhing sound comforting a baby...
Or sometimes it could just be the gloominess of the day that is somewhat depressing and tires us out.

Anyhow I have been going through a tiny case of insomnia lately...my mind just won't shut up when it's time to sleep!..but this music track on youtube has helped me to fall asleep within minutes!  Rain and Thunder Healing Sounds for Deep Sleeping
Wanted to share with yall... (ps: you can check http://keepvid.com/ to download it as a muisc file, copy it onto your phone or wherever and play it to sleep)

Love Candy
xoxo

Tuesday, June 3, 2014

Foods You Shouldn't Refrigerate



Potatoes: The cold temperatures in your fridge will actually turn potatoes' starch into sugars, giving it a sweet flavor when you cook them (and not in a good way). These can be stored at room temperature.

Tomatoes:
If you've tried this, you probably know why Tomatoes shouldn't be stored in the fridge. They get really mushy and gross. Leave them out.

Honey: A lot of people put honey in the fridge, but this will thicken it too much, and it doesn't require refrigeration to stay good.

Onions: Onions will last longer in the fridge, but not without cost. Like tomatoes, your onions will soften a bit if you put them in the fridge, and they won't be quite as crisp. Also, they'll make your other food smell like onions. Keep them out of the fridge at room temperature, and away from your potatoes.

There is an odorless, harmless and tasteless gas that fruits and vegetables give off after they are picked, called "Ethylene": 
All fruits and vegetables produce it, but some foods produce it in greater quantities. When ethylene-producing foods are kept in close proximity with ethylene-sensitive foods, especially in a confined space (like a bag or drawer), the gas will speed up the ripening process of the other produce. Use this to your advantage if you want to speed up the ripening process of an unripe fruit, for example, by putting an apple in a bag with an unripe avocado. But if you want your already-ripe foods to last longer, remember to keep them away from ethylene-producing foods, as designated in the chart above.

Here is a simple chart I found to help you better understand which fruits and vegetables to safely store where:

some info derived from: lifehacker.com and www.sparkpeople.com

Tuesday, May 27, 2014

Organize Your Measuring Cups and Scoops

Do you have a hard time looking for your measuring spoons and containers, when it's time for baking, or to follow a recipe?
Well here's a simple solution to this...


So it's time to bake some cookies, and you can't seem to find your teaspoon scoop anywhere?
I always get so frustrated rummaging through a drawer looking for these things; so I thought hard and came up with a simple genius plan...

Use the empty space at the side of your fridge or cupboard and stick some cheap hooks with double sided tape... (make sure that your scoops can fit on the hook first).
If you have more than one in each size, that's ok... you can hang each size on one hook.
You can print nice labels for each on your printer, or just use a dry erase marker and right the size of the scoops at the top...

So easy and simple...no more lost measuring scoops... :)

Happy cooking.
xoxo

Friday, May 23, 2014

Preserving Your Fresh Herbs and Seasonings

Aren't you frustrated of opening the fridge and looking at a sad, droopy bunch of chive or chadon beni or some other herb or seasoning, that you bought at the market but didn't get the time to use all of it just yet but it's already wilting and rotting??

Well if spoiling herbs or seasonings is a problem in your kitchen there’s a solution for it... And it’s a simple one.


I wish these things were available to purchase in smaller quantities like one or two at a time, because I hate letting things go to waste.  Most times recipes only call for a very small amount... So what to do with the rest of the package? Instead of letting them sit in the fridge and rot; here are two ways to save them and save money!

Method 1:  Freezing them as Ice Cubes;

Wash, pat dry and remove stems at your preference. Chop and press into ice cube trays and carefully drizzle a little water over to fill, so a cube will form when frozen. You can also process the herbs with a little water as the base and then make cubes. When ready, pop cubes out into freezer bags or freezer safe containers.

Method 2:  As pesto (using oil as the base)

Why use oil instead of water?
Because preserving herbs in oil reduces some of the browning and freezer burn that these can get in the freezing process.
It's also a great way to have portion sized fresh herbs/seasoning on hand for your stews, roasts, soups, or any other dishes that need oil; then you can take a cube, out of the freezer and use this as the base of your dish. Cook the onions and garlic in this herb-infused oil and let the taste of herbs spread through your whole dish.

Wash, pat dry and chop...
Pack the wells of ice cube trays about 2/3 full and pour extra-virgin olive oil over the herbs.
Or you can use your food processor and puree the herbs in an olive oil base...
Cover lightly with plastic wrap and freeze overnight.
Remove the frozen cubes and store in freezer containers or small bags.
Don't forget to label each container or bag with the type of herb (and oil) inside!

You can use the above two methods for most soft green herbs such as chives, parsley, basil, oregano, cilantro, arugula, sage, chadon beni etc...

For hard herbs which are things like rosemary, thyme, savory, and sage which are suitable for longer cooking times, take the branches, wash them in cold water and blot dry with paper towels.
Spread out in a shallow container and put into the freezer. Once frozen, put them into freezer bags and make sure there is little or no air left in the bag. After about a week or more in the freezer, you can take the bag out and roll a rolling pin over the bag.
Most of the leaves will come loose from the stem, but if some don't you can easily remove those by hand.
Then pack the frozen leaves quickly back into freezer jars or bags.
PS: if a recipe calls for a "dried" hard herb, just double the amount if you're using frozen herbs...


NOTE: These are all herbs that would be cooked when added to a dish.

Three cheers for no more wasted herbs!!! xoxo

Thursday, May 22, 2014

Amazing Nail Trick!

Do you ever get frustrated of polishing your nails for yourself because it always turns out messy...and you figure 'oh well it will just wash out in the shower'?

Well I came up with the perfect solutions to prevent this from happening :)



Happy nail polishing :)

Saturday, May 17, 2014

Potato Pancakes and Fried Salmon

Simple Delicious Meal for Breakfast, Lunch or Dinner:


Ingredients

3 average sized potatoes
1 medium onions
1 and 1/2 of a "1/4" cup all-purpose flour
2 eggs, lightly beaten
1/2 teaspoons salt
1/4 teaspoons black pepper
1 1/3 cups vegetable oil or whatever you want to fry with.

Directions

Peel potatoes and grate into a bowl using the teardrop-shaped holes of a grater or in a food processor fitted with medium shredding disk.

Transfer potato mixture to a kitchen towel.

Try to wring out as much liquid (starch) from the potatoes as much as possible... (If you are lucky to have a 'potato ricer' this will be best to use)

After squeezing, transfer potatoes to a bowl.

Grate onion or use the food processor to mince. 

Add the onions to bowl with the potatoes and stir in flour, eggs, salt, and pepper until combined.

Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.

Fill a 1/4-cup (or larger, depending on the size you want) and carefully drop it into skillet, then flatten lightly with a heatproof spatula.

Form more in skillet and fry until undersides are golden, 2 to 3 minutes. 
(If it browns too quickly, reduce heat.) 

Turn over and fry until golden on other side, about 3 minutes more. 

Transfer to paper towels to drain.

TIP: If you want to keep them warm then transfer to a metal rack set on baking pan in oven that was preheating at 250F to keep warm. 

Delicious Tasting Fish Batter

Salmon or any other fish that you have, should be cleaned, sliced and marinated in seasonings overnight.

Ingredients
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
2 tbsp baking powder
1 teaspoon salt

Whisk together lightly and soak fish both sides in the batter... 
Fry in skillet on low heat until golden.

Remaining batter can be freezed in a container for another time.

Happy Eating :)

Thursday, May 15, 2014

TRINIDAD PEPPER SAUCE (hot sauce)

This great tasting pepper sauce is an amazing flavor enhancer to any meal and is commonly known in Trinidad.
There are many different variations and versions to it, so feel free to add or take away from the ingredients as you see fit.

I got the original recipe from [simplytrinicooking but I changed it up to suit my available ingredients.

  • Put a pot of hot water to boil while you blend all ingredients together.




  • After blending, pour and store in glass bottles.
  • If you want to store some in a dispenser bottle for easier use, ensure that the bottle has a cover.


Pepper Sauce Tips:

Because of the vinegar used (that's if you have all the required vinegar for the recipe) this hot sauce doesn't need to be refrigerated. 
Just ensure you always use clean PLASTIC spoons when dipping out the pepper.

Do remember that all the utensils you use for the making of this sauce will need to be washed with hot water to remove all remains of the HOT pepper.

Tuesday, May 13, 2014

How To Make Your Manicure Last Longer

Do NOT bite your nails!!

If you're a nail biter, you are doing more damage to your nails than good, whether they are manicured or not.
This is a nervous habit for some people and can be a bit difficult to get out of. Avoid allowing your nails anywhere near your mouth so you are not tempted to do anything.

The power of the Top Coat

Whether you go to the nail salon or you do your manicures at home, always Apply a top coat to your manicure at the end. This helps to lock in the nail polish and avoid it chipping at the edges. Not only does your manicure last longer, it will shine in the light too!
Every two to three days reapply a light layer of top coat to keep your manicure looking fresh.
Be careful with extra nail polish though. Too many layers can actually cause your nail polish to chip even quicker.

Nail Polishes Expire Too!

You will never get a beautiful manicure from thick, almost dried up polish! Purge your nail polish collection and get rid of the ones that are too thick for a nice smooth manicure.

Simpler colors last longer

Brighter, darker colors may look more fashionable but when they start to chip, it becomes more obvious. Go for something timeless and classic, look for the paler shades to the colors you love wearing. These colors make it less obvious that it's time for a touchup.

Use Rubber Gloves

The hands do a lot during the day and these tasks risk your manicure chipping. The worse is the task of washing dishes and cleaning around your home. The water will soften your nails and means that they are more at risk of chipping if you catch then on the cutlery or dishes. Avoid this from happening by using rubber gloves. Avoiding the stress that water and cleaning products can inflict on your shiny nails will help keep them stronger and preserve the paint longer.

Moisturize, Moisturize , Moisturize!!

Keep your hands and nails softer by using moisturizing cream. A great tip is to use it before putting on your rubber gloves. If you wash dishes with warm water it will make the cream soak in deeper and give your hands a really soft feel.

Patience is a Virtue in any Task!

Always wait at least a half hour after your manicure to do any heavy-duty activities. You can try using a top coat that has fast drying qualities.
Remember blowing on your nails can lead to bubbles beneath the surface of your fresh manicure.

Keep Your Nails In Shape

Between manicures, look after your nails by keeping them in shape. Use a nail file to smooth any rough edges and sharp points to avoid them catching on anything and breaking. This also helps to reduce the risk of the polish chipping and looking worn.


TIP: If you choose to have your nails done professionally, make sure you go to a reputable establishment that uses fresh tools for each client. Picking your regular salon with caution will keep you from picking up dirty nail fungi from unprofessional nail technicians that don't change or sterilize their tools.


references: femside.com/; 34-menopause-symptoms.com/

Friday, May 9, 2014

Marriage Advice Every Wife Needs to Hear.

Respect your husband. - 

Notice how it doesn't say “Respect your husband if he has earned it”. 

A man’s greatest need in this world is to be respected, and the person he desires that respect from the most is his wife. 
The trap that we have all been ensnared by, is that they only deserve our respect when they earn it. Yes, we want our husbands to make decisions that will ultimately garner our respect, but the truth is that your husband is a human being. A human being who makes mistakes. This is the man that YOU have chosen to walk alongside you for the rest of your life, and to lead your family and he needs to be respected for that quality alone. Take it from me – when respect is given even when he doesn't deserve it, it will motivate him to earn it. That doesn't mean you pretend that his choices are good ones when they aren't. Things like that still need to be communicated, but you can flesh out your differences WITH RESPECT. It makes all the difference in the world to him...and it works in helping you to have a closer more loving relationship with each other.


Guard your heart. - 

The grass is not greener on the other side. Do not believe the lie that with a slimmer figure, a higher salary, a faster car, or a bigger house, you will be a happier woman. The world is full of things and people that will serve as reminders that you don’t have the best of the best, but it’s simply not true. Live the life you've been blessed with, and BE THANKFUL. I get that we all have struggles, and there are even times when I would love 1,000 more square feet of house to live in, but square feet is not fulfilling – relationships are. Guard your heart from things and people that will try to convince you that your life or your husband is not good enough. There will always be bigger, faster, stronger, or shinier – but you’ll never be satisfied with more until you’re fulfilled with what you have now.


references: eighthrising.com/

Wednesday, May 7, 2014

Is Cooking with "Cooking Spray" Good for your Health?

Cooking sprays have made baking and cooking sticky meals so much easier!
No more greasing of pans manually and getting your fingers all gooey and greasy...

But is it really a health hazard in the kitchen that we are consuming and are we better off doing it the old fashioned way or just making our own?

Here are some reasons to toss the whole idea of purchasing a cooking spray!

- Ingredients in a cooking spray - soy lecithin, mono and diglycerides, dimethylpolysiloxane, dimethyl silicone, or artificial flavors
I never understood why a cooking spray doesn't just have oil in it?

- Did you know that your cooking spray has genetically modified ingredients?... This simply means that some or most of the ingredients come from seeds that have been genetically modified or altered so that more pesticides can be used to grow the plant faster without the plant dying.

- Your cooking spray contains SOY - A Harvard University study, reported that eating as little as one half serving of soy per day can result in problems such as infertility in males and increased breast cancer risk in females.

- What good is the empty can to our environment? The amount of unnecessary waste created by the packaging. While we could argue that they are recyclable, we still must keep in mind that the recycling process also requires a great deal of energy, in the form of heat, electricity etc.

So is there a solution to this problem?
Yes there is!



Use an ordinary small spray bottle or if you happen to have any hair oils that came in a spray bottle..even better..

A bottle that is made for spraying oil will work if you just fill it with oil only..

If you have to use an ordinary spray bottle use the following mixture: 
1/2 water
1/2 cooking oil (preferably coconut oil)

So, we can finally stop wasting money on the expensive and harmful non-stick sprays!! ...and make our own :)


Reference: examiner.com/

Tuesday, May 6, 2014

Gillette Fusion Power Razor Review---WOMEN CAN USE IT TOO :)

Features of the Razor

  • One Gillette Fusion Power Razor with storage case
  • Five-blade shaving surface features a patented on-board micro-chip to optimize performance by regulating voltage and frequency
  • Flexible comfort guard carefully follows the contours of the face
  • Enhanced indicator Lubrastrip signals when it's time to change the blade; included one "AAA" battery
  • Ergonomic handle with an elastomer coating provides a secure grip and superior control
Ok girls…I know that in your mind you would see this as only a man’s shaver…  But I have proven it’s NOT…and us girls can use it too!!...lol

I have extremely sensitive skin.  When I was younger and now introduced to shaving, all my girlfriends would shave with normal disposable shavers and use stuff like soap or conditioner as “shaving cream”.  I tried following in their footsteps, but was terribly disappointed and frustrated with the results.  Razor bumps and nicks like crazy!  I tried ALL types of disposable razors and shaving creams but same results.  Then I started using ‘Hair remover creams’.  Those were good, but who wants to seriously pay approx $60.00 for a bottle of Hair Remover and in one week it’s done!  So that plan squashed as well…  Then I came across, “Electric Shavers”.  My first one was a Conair, then a Remington.  They were awesome and no bumps or nicks or skin irritation, but unfortunately with electric shavers, you don’t get a very smooth shave…  but I had to settle with it, cause it was the only thing that worked.

I was hearing all this stuff about the “New Gillette Fusion Power Razor”… So I decided to try it.  I also bought the Shaving Cream to go with it.

My views: I must say WOW!!!!   I was absolutely fascinated!!!
The shaver gently vibrates when you push the button and it glides ever so gently on your skin…no friction…no irritation…you don’t even feel like you’re actually shaving your legs…lol.
Gillette Fusion Power razor has 5 blades spaced closer together, forming an advanced shaving surface. The razor blades are thinner enabling the blades to cut effortlessly through the hair with less tug and pull.


Quote from Gillette: 
"How does movement of the razor give a better shave?
With battery-powered razors, Gillette opened a new chapter in wet shaving. The addition of oscillation to Gillette wet shaving systems delivers soothing micropulses with comfort so incredible; you'll barely feel the blades. Fusion ProGlide Power is Gillette's most comfortable shave"

Yes it is battery operated but the shaver is watertight and totally safe to use in wet environments.
I would give this razor a …

Considering the amount of stuff I’ve tried This is just awesome and great for sensitive skin!




Update: 
Gillette has since upgraded this already amazing shaver to the new and improved Gillette Fusion ProGlide Power Razor!
I have purchased and tried it and it is even better than the first!
Shaving really became gliding!

Have fun Shaving :)

Monday, June 17, 2013

I'll be back soon, I promise!

Attention!

Pleasant day to all my readers and friends.

I am writing this post to let you know, that I am currently in the process of some major planning and changes taking place in my life, which leaves me unable to update my website as much as I would like to.

Please bear with me as I make these life changes and plans for the future.  Once I have everything in order, I promise to be back up and posting again :)

I love you all and I hope I don't lose any of my wonderful supportive readers.
See you later this year. :)
Check back again later this year around September or October.

If you follow me on Instagram, Twitter or Facebook, (links in header and in the left-sidebar) I will be updating those sites more regularly.

Thanks again and May God richly bless all of you.
All my Love,
Candy


Friday, May 24, 2013

Lose weight faster! Cut down on Sugar!

Did you know a lot of us are sugar addicts but don’t even know it?

If you want to lose weight, you're not alone. Almost half of all humans or possibly even more are trying to lose weight at any given time.
While there are many things you can do to shed pounds, losing weight too quickly can be dangerous. Fad diets, diet pills, and fasting may help you reduce the number on the scale, but these methods can cause severe health complications, and only cause you to regain the weight after, even more rapidly than before.

A healthy overall lifestyle needs to be gradually introduced into your everyday living. We took how ever long to gain the extra weight, it's not going to disappear overnight.
Making healthier food choices, eating smaller portions, Eating more veggies and fruits, Drinking more water, Getting some form of daily exercise and cutting out certain things is all going to contribute to a healthier slimmer physique.

Giving up sugar or cutting down your consumption of it considerably will help you lose unwanted pounds or maintain the right weight.

Sugar that is not burned off is responsible for obesity and stubborn fats.

I figured that since I don’t drink alcohol or soda, it should be easy for me to cut my sugar consupmtion, as I just had to give up chocolate, tea and some of the snacks.

Then I realized a lot of things I ate are disguised as healthy but are loaded with sugar: MOSTLY ALL THE PROCESSED FOODS!
Sugary Cereal, certain brands of yogurt, salad dressings and sauces, canned corn, juices, canned fruits...and many many other things we buy!  Just turn it over and check the amount of grams of SUGAR!!

Wow, food without sugar can get really sickening and bland...but the greatest and best sugar alternative I have found is honey...a little goes a long way.

Watch this short yet informative video explaining how sugar makes us fat.


If you're trying to cut sugar out of your diet, the best way to go about this step, is by reading labels. If nutritional labels just said "sugar," the task of cutting sugar out would be easy, but they don't so it's not.

There are many more names for sugar out there and this handy little list reveals them all.



Hope this helps...I have tried to cut out most of my daily intake of sugar and I haven't died..lol
Always keep in mind, that the less sugar we consume the better :)

Have a great weekend.
Love Candice

Friday, May 17, 2013

Antiperspirants Leading to Breast Cancer?




Antiperspirant prevents the body from "purging toxins".  Most antiperspirants contain an active ingredient which is an aluminum based compound that plugs the sweat ducts and prevents you from perspiring.
In general, antiperspirants are coupled with a deodorant, which contains the pleasant scent that stops you from stinking. They may also contain a number of inactive ingredients.
These body toxins that were made to be excreted by the body, when we trap or block them from coming out, they find their way into the lymph nodes, where they concentrate and contribute to cellular changes that can lead to cancer or even diseases like Alzheimer’s.

Like many other people, you may now be wondering: Is the product I've been applying to my body every day for years really putting my health at risk?

Studies in recent years have theorized that aluminum-based antiperspirants may increase the risk for breast cancer. Yes, ANTIPERSPIRANT!!
Most of the stuff for under your arms out there is antiperspirants or deodorant combination containing the dreaded ingredient “ALUMINUM”!, so go home and check your ingredient labels."

According to the authors of these studies,
QUOTE:                “Most breast cancers develop in the upper outer part of the breast -- the area closest to the armpit, which is where antiperspirants are applied. The studies suggest that chemicals in antiperspirants, including aluminum, are absorbed into the skin, even more when the skin is nicked during shaving. These studies claim that those chemicals may then interact with DNA and lead to cancerous changes in cells, or interfere with the action of the female hormone estrogen, which is known to influence the growth of breast cancer cells. Also note that not only women get breast cancer!
Considering that one out of every eight women will develop breast cancer at some point in her lifetime, the idea that antiperspirants might somehow contribute to the disease is a pretty alarming.”

Oh, obviously the experts would deny all of this, but people who care did the studies, and let it out.
As I said before, it’s a vicious cycle, the people who sell and make these aluminum deodorants, are also linked with the cancer doctors etc.

Because the market is flooded with these aluminum based antiperspirants, it will take a little more out of us, to look for a deodorant not containing these harmful ingredients.

You don't have to take this information seriously, but do you really want to chance it?

Why block waste from your body that is supposed to come out?  Doesn't make any sense does it?  That’s like a backed up sewer pipe…eventually it will spill over.

So, can I suggest any deodorants for you to use?  Yes I can :)
For those of you who shop online: you can find any natural deodorants here: iherb.com
Use this code for $5 of your first order under $40, 
OR  
For $10 off your First Order of $40 or moreSVK965

For those of you who live in Trinidad- Superpharm  has the “Naturally Fresh” Brand.  I have purchased it at the Marabella branch for $30TT and it’s AMAZING! No sweaty smells, No harmful ingredients, just simply amazing! 


So, what deodorant do you use?
Tip:  Remember it's the little changes that make the biggest difference later down in your life.

Love
Candy

Thursday, May 9, 2013

6 Vegetables That Kill Belly Fat!!

So like any woman or man out there we all have a desire to have a flatter tummy...











Did you know that certain chemicals/toxins in your food supply and your environment, such as pesticides, herbicides, and certain petrochemicals from air and water pollution, household cleaners, plastics, cosmetics, etc can react with your hormones and make your body store excess abdominal fat.
Here is a little description on the following vegetables before we get into the good stuff as to how these vegetables can save us :)
What is Chinese cabbage??  Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip.Wikipedia
What is Broccoli??  It is a plant in the cabbage family, whose large flower head is used as a vegetable. The word broccoli, from the Italian plural of broccolo, refers to "the flowering top of a cabbage". Wikipedia
What is Brussels sprout??  The Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. Wikipedia

What is Cabbage??  Cabbage is a leafy green biennial, grown as an annual vegetable for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage. Wikipedia

What is Cauliflower??  Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten. Wikipedia

What is Kale??  
Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Wikipedia

And the information you have been waiting for!
Live Lean TV shares how these SIX types of vegetables that can actually help you burn your belly fat.

Yes, veggies can kill your belly fat!

Gotta get me some veggies :)
Happy Thursday <3

Love Candy.

Tuesday, April 30, 2013

Gluten-Free Pancakes for a Flatter Stomach!

Happy Tuesday my dear readers :)

You asked, so here is the recipe for these simple delicious pancakes, that has no gluten in it, and tastes really good :D
Ingredients:

2 whole eggs
1 tablespoons brown rice flour
2 tablespoons coconut flour
A shake of stevia (optional)
1 teaspoon cinnamon powder (optional)
1 teaspoon vanilla essence (optional)
Beat together with hand or mixer.
NB* If it is too thick, add one more egg.

Use coconut oil for frying
Serve with fruit, or honey drizzled on top. :)

NB: 'Coconut Oil is very good for burning body fat.  It is high in lauric acid and it is very good for helping your body absorb nutrients when you eat. So cooking with Coconut Oil is very good for you :)


My experience in purchasing Coconut Flour:
Please note that Coconut Flour is ridiculously expensive.  I purchased at Hilo, not aware of the price, only to check my bill when I reached home and realize that it was $80 for a 1pound bag!
If you can find at another Health food store please share. You can just use Brown Rice Flour and add a little more :)
Ps: I only used the coconut flour, eggs and vanilla essence (it was all I had at the time) and it tasted amazing :)

Tuesday, April 23, 2013

Feminine Washes? Good or Bad? - The Truth Behind These products


Hi ladies,
This is a really important topic that so many of us get dragged into, because of media and what our peers say.  While in class last Saturday, this topic came up, and the ladies who used it, became very defensive when I told them the truth behind it, saying things like ‘so then why did they make it?’ or ‘it makes me feel really clean’ or ‘well fine, that’s you.’

I was really shocked at how people who have absolutely no history or background to defend what they are saying, can be so defensive! 
Why haven't people yet realized that 95% of the media is simply just business, and does not really care about what happens when they sell you a product.  They sell you a product, you use it for a few years, then get ill, have to pay immensely high doctor bills, go to the pharmacy for medicine to fix the problem that they started, and then continue to use the same product, because you have no idea what caused it in the first place…. sigh, It’s just keeps going in a cycle, that keeps repeating itself…we have to do our own research before we are brainwashed.

This led me to seeing the importance of sharing this with you, my fellow ladies.

Our bodies on the whole were made to fight bacteria.  This explains why when a baby gets vaccinated; they are actually given the virus, so that their body can begin the process of learning to fight off viruses, bacteria, etc.

ccherb.com

The vagina is in itself a self-cleaning organ, containing good and bad bacteria.  Logically one may think that because of the functions of the vagina, it contains a ton of bad bacteria, which causes itching and odor. 
So, when we see a feminine wash on the market, and we read the label, we immediately think that this would solve all problems for keeping our nether regions feeling fresh and clean.
Feminine washes come pre-mixed, as a combination of vinegar, water, baking soda, and iodine, and their main and only intent is to kill bacteria that causes odor.  A feminine wash cannot determine the difference between the good and bad bacteria and just as often as you use it, it gets rid of all bacteria, whether good or bad. 
This is a major disadvantage because your body needs the good bacteria.

An adequate amount of good bacteria (normal vaginal flora) is needed to maintain the acidity of the vagina, which is what maintains your ability to fight and prevent infections in that region. 
The use of feminine washes or any wash or cream designed to kill vaginal bacteria-- can change the acidity of your vagina, and can make you more vulnerable to infections. 

So, although you may think that you are washing infection-causing bacteria out of the vagina, you are actually also getting rid of the good bacteria that keeps the area free from infections. 
The balance of good and bad bacteria maintains the acidity of the vagina and this balance prevents the overgrowth of the bad bacteria.
The vagina should be washed, preferably with a moisturizing unscented soap. (see how to make your own liquid soap here)
You may ask, why unscented?  Because added scents of any type are usually made of phthalates, which have been shown to be carcinogenic (cancer-causing) and an endocrine disruptor (interferes with your hormones).

I have heard that some women even use the douching process to clean their vaginal canal. Unknowingly to them, this can actually cause infections to spread. While cleaning or rinsing, the force of the water can sometimes move the bacteria further up the vaginal canal and into the uterus. The force of the water from douching can move bacteria into the uterus.

If you happen to have a bad vaginal odor, this most likely means one of two things; 
Either you are not washing regularly enough, or you have a yeast or bacterial infection.  
Vaginal infections must be handled by a gynecologist!  If you already have a vaginal infection, it is possible that using a feminine wash can cause the spread of the infection to other areas in the canal.

Please do not think that vaginal infections only come from sleeping around!  You can simply obtain a vaginal infection from not washing off with soap and water after sex, even if you have been having sex with one man since forever.

If you're simply looking to maintain everyday cleanliness and prevention of infections, and have no symptoms, your healthiest bet is simply mild soap and water. It's convenient, affordable, and safe enough to use everyday.

Hope you take this information seriously ladies. I didn't always know, until my gynecologist had a serious talk with me.  So instead of paying over $300 for a doctor visit, here is the information for FREE :)

Do have a great day.
Love Candy xoxo

© Candice-Marie Ballack

Thursday, April 18, 2013

Peanut Butter Chocolate Chip cookies - Tasty and Delicious - No Flour!!!!

Hi my lovely readers,

I am so glad to be back now that I have changed my website name finally :) ...but thankfully there is no worries because everything is the same still :)

Anyway, I made these really awesome amazing peanut butter chocolate chip cookies yesterday and I knew I just had to share the recipe with you all :)

This recipe has NO FLOUR!!! :)




















Ingredients:

1 Cup of chocolate chips (you can mix with white chocolate as well)
1 Cup of crunchy peanut butter (you can use normal peanut butter, but crunchy is just better ;) )
1 Cup of brown sugar
1 Teaspoon of bicarbonate soda, (aka baking soda)
NB - Please note that baking soda and baking powder are totally different
1 Lightly beaten egg.

Directions:

Preheat oven to 200 degrees celsius (392 degrees F)

Mix together: Sugar, Egg, Peanut Butter and Baking Soda.  Stir well.
Then add chocolate chips and mix.

Using wet hands make small rolls and put onto a tray.

Press down with a fork and bake at 200 degrees celsius (392 degrees F) for  8-10 minutes.
Let cool before removing from baking tray.

These are super delicious and so yummy :)
Enjoy :D

Wednesday, April 3, 2013

Turn A Bar of Soap Into Liquid Hand Soap

So as promised, here is the amazing recipe for making your very own liquid soap!!

Also, with this recipe, you can use a bar soap until it completely finishes, instead of most of it melting away being soggy most of the time and then too hard to use, when it gets small.

My confession is, even though bar soaps are way cheaper than liquid soaps, I have always really hated bar soaps, they take a rather long time to use up and they are always such a sloppy mess and very unattractive....until one day, I had a brilliant idea :)

What if I can turn my bar soaps, into an awesome liquid hand soap :) ...and it so turns out it is possible!
My first attempt at this was with a Lifebuoy bar soap,
and it turned out really nice.

Here is the simple recipe below:

Ingredients:
For every 1oz (one ounce) of bar soap you need 16oz (16 ounces) of water.

So most bar soaps are approx 4oz.
For a 4oz bar of soap you will need (4x16=64oz) 64oz of water...that is a mighty lot of soap.  If you just want to try this out, cut the bar of soap in half (approx 2oz of soap) and use only 32oz of water.

Directions:

  • Grate the soap, preferably on the smallest grating side of your grater.
  • In a large pot, combine the soap flakes, and the correct amount of water. Turn on medium-low heat and stir until the soap dissolves. This happens fast, about a minute or two.
  • Leave it alone to cool for at least 10-12 hours. It begins to cloud up after 3-4 hours.
  • After it has cooled completely around 12 hours later it will harden and look like a very thick liquid soap.
  • If the soap is harder than it should be you can take your hand held beaters and blend it. If after blending you find that the consistency is just a little bit too thick just add a little bit of water until the consistency is more like liquid soap.
Now after you have funnelled into your hand soap pump bottle/foaming soap dispenser bottle, you will need another large bottle to store the rest :)


WARNING: Depending on the kind of soap you use, may make the results vary a bit, simply because every soap will have different ingredients in it.

Some soaps have extra moisturizer in it making it harder to set firm.  No problem in that.  I tried it with a Dove bar of soap and it did not firm up like the Lifebuoy.  I just let it sit (maybe you can try using a bit less water) and after 24 hours I just poured into my pump bottle and used as normal.

Good Luck my ladies, and do let me know if you made it :)

Tuesday, March 26, 2013

Heart-Healthy Cooking Oils

A dazzling array of cooking oils have diversified the market expanding our options into mildly confusing...so then, what factors help us to determine if a specific oil is healthy to cook with or not?
Among many others here are some of the major cooking oils on the supermarket shelves that are marketed as 'healthy'.

The first aspect to consider is:
Knowing the smoke point of an oil. Why? Because due to the chemical consistency of an oil, not all oils remain the same when heated to cook with. This is necessary to know, because when oil is heated beyond its smoke point (the temperature at which the oil gets hot/fries) it generates oxygen radicals, which are harmful cancer-causing agents producing toxic fumes into your food and becoming extremely unhealthy to consume.

Cooking oils such as canola, safflower, sunflower, soybean,corn, flax-seed, sesame and many other vegetable oils are not recommended for cooking because they are polyunsaturated oils and are very delicate in the presence of heat. Biochemically speaking, high heat, which comes from cooking and or baking, damages their chemical structures to the point that they become trans fats eventually.
Trans fats are harmful substances to ingest. Period!!!
A tip to remember:  
The more refined the oil is the higher its smoke point, or simply put, better for cooking; reason for this is because, refining removes the impurities that can cause the oil to smoke.

Most if not ALL vegetable oils also have a rather low smoke point (300° - 450°).  To some people, this may seem rather high, but not when it comes to using an oil for cooking!...because we cook/fry above those temperatures most of the time...

Another important thing to note is that any given oil's smoke point does not remain constant over time. The longer you expose an oil to heat, the lower its smoke point becomes. When you are frying food, little bits of batter or breading will drop off into the oil, and these particles accelerate the oil's breakdown, lowering its smoke point even more. So in general, fresher oil will have a higher smoke point than oil you've been cooking with for a while, or just simply in the habit of re-using oil.


Now for Olive Oil 
With all the 'health conscious' people out there, we have started purchasing Olive Oil for cooking...but Olive oil also has a rather low smoke point. Olive oil is a very healthy monounsaturated fat as long as it’s not heated above 300 degrees. Otherwise it becomes toxic just like all those other polyunsaturated oils we discussed above.

If olive oil becomes too hot, the fats change, break down and become carcinogenic!

To truly enjoy olive oil the way mother nature intended and to benefit nutritionally from this fat, it is strongly encouraged that you to use it only for salad dressings or as a dipping oil for your favorite foods.

Now you may be wondering, so then what oil is safe to cook with?

 - Coconut oil!!!

Yup, here are some of the amazing reasons why Organic Extra virgin Coconut oil is the best oil to cook with.
  1. It's tthe Healthiest Oil
  2. It is a Very Stable Fat
  3. Suitable for All Types of Cooking
  4. Has a High Melting Point
  5. Helpful Oil For Anyone
The number one reason this oil is recommend is because it’s a healthy saturated fat.  All saturated fat is not bad and some are even very beneficial; Coconut oil is one of the best.

...And Best of all it is suitable for ALL Cooking Types!!!

Cooking with coconut oil that’s pure and natural is a very good decision because it is a perfect choice for any kind of food preparation that you do. Whether you want to use the stove top  bake, stir-fry, grill or fry food this oil is most beneficial. However, please do not microwave this oil. It will destroy all of its nutritive value!

Coconut oil is resistant to oxidative damage and it contains no cholesterol or trans fat. For all of you that are monitoring your cholesterol, get this...it helps support normal cholesterol levels as well as help with weight loss and heart health.

So there you have it....There are so much information regarding cooking oils of all different kinds.
Despite all the searches though, Coconut oil has proven to be the healthiest oil to cook and bake with.
All the other oils have some kind of issue with it, whereas Coconut oil has always remained the healthiest and best option . 
I really hope you make the choice to cook with this oil as often as possible and forget about those other unhealthy ones!

Here is a little video to re-enforce what you just read:

Wednesday, March 20, 2013

Healthiest Milk to consume!


Which Milk are you drinking?

Did you know that humans are the only mammals that continue to drink milk from another mammal even after being weaned?

Have you ever considered the health benefits behind the milk you consume daily?

There actually is a healthy option to all of the dairy choices out there...I did not think so until I came across this amazing video.  Nowadays, your health is at stake, because people are getting cancer, diabetes and other illnesses at a much younger age.  Take control of your health NOW!...
Watch the video!