In the quest for a healthier and leaner body, exercise and a balanced diet are vital components. However, there are also natural alternatives that can assist in burning fat, stimulating weight loss, and enhancing overall well-being. One such remedy is the combination of honey, lemon, and cinnamon, which can be surprisingly effective when consumed regularly.

Ingredients You’ll Need

To prepare this natural weight loss solution, gather the following ingredients:

• One teaspoon of freshly ground cinnamon powder
• Juice from half a lemon
• One tablespoon of honey
• One glass of warm water

Preparation Method

Follow these simple steps to create the honey, lemon, and cinnamon mixture:

1. Take one teaspoon of freshly ground cinnamon powder and place it in a glass.
2. Add the juice from half a lemon and the tablespoon of honey to the glass.
3. Thoroughly mix these ingredients to form a paste.
4. Pour in the warm water and mix until well combined.

When and How to Consume

For optimal results, consume this mixture once a day, preferably in the morning, on an empty stomach. However, please note that this is a home remedy and should not replace medical advice. It’s advisable to consult your healthcare provider before incorporating any home remedy into your routine.

The Health Benefits

Benefits of Honey

Honey serves as a natural sweetener and aids in digestive processes. It can be a healthier substitute for sugar, particularly when opting for organic and unprocessed varieties. Additionally, honey contains numerous nutrients and vitamins that boost energy production in the body.

Benefits of Lemon

Lemons are renowned for their role in weight loss. They help reduce food cravings and promote a feeling of fullness, which can be beneficial for managing your weight. Moreover, lemons are rich in vitamin C, an essential nutrient for preventing heart diseases.

Benefits of Cinnamon

Cinnamon is a spice with remarkable benefits for your waistline. It helps suppress cravings for certain foods and regulates blood sugar levels, which is particularly important for those at risk of diabetes. Cinnamon also has antioxidants that combat free radical damage and enhance the immune system. Interestingly, cinnamon mimics the action of insulin in the body, aiding in metabolism and weight loss.

How They Work Together

The combined effects of lemons, honey, and cinnamon contribute to weight loss in several ways. They reduce food cravings, improve digestion, and boost metabolism. Research has shown that this combination can activate the body’s natural heat production, known as thermogenesis, leading to increased calorie and fat burning. Additionally, it can enhance overall bodily performance and reduce the risk of diseases like cardiovascular disease and diabetes.

Final Thoughts

Incorporating the honey, lemon, and cinnamon mixture into your diet can be a healthy and quick addition to your weight loss journey. For best results, complement this remedy with a balanced diet and regular cardio exercises. Keep in mind that individual results may vary, and various factors influence the amount of weight you may lose when consuming this concoction.

Loaded Cheesy Pocket Tacos are a delicious fusion of traditional Mexican and American flavors, combining the best of both worlds into a mouth-watering handheld delight. These tacos are an irresistible twist on the classic taco, with each ingredient carefully selected to create a perfect harmony of taste and texture.

This is a great fast meal when you are constantly on the go. In my house, we are always taking the kids to this sport, that sport, a school meeting, church group or to a friend’s house. So I love meals like this! I can make them ahead and keep them warm. When the kids are ready, they grab and we go. I can not lie to you, I had actually thought of something like this a long time ago, but for some reason I figured it would be too much work.

Ingredients

• 1 packet Taco Seasoning
• 1 pound ground beef
• ½ cup salsa
• 8 ounces cream cheese, softened
• 2 tbsp melted butter
• 1 cup Cheddar Cheese, shredded
• 12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos

• Crumble the ground beef into a skillet and cook thoroughly
• Drain the grease from the skillet
• Add in the packet of Taco seasoning mix, following the directions on the package
• In a medium sized bowl, beat the cream cheese until it is smooth
• Add in the cup of salsa and blend well
• While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
• Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
• Sprinkle with shredded cheese
• Fold the tortilla and filling as you would with a burrito
• Lightly spray a baking tray
• Preheat the oven to 350*
• Place rolled tortilla onto greased tray
• Brush the tops of the tortilla rolls with melted butter
• Bake for 15 minutes.
• Remove from oven and add your choice of toppings, such as lettuce, salsa, sour cream, olives, more cheese

Enjoy!

How to Make Coconut Cream Pie

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade coconut cream pie:

1. Toast the coconut and make the filling on the stove.
2. Remove from the heat, then stir in most of the coconut and the vanilla.
3. Pour the filling into the shell and chill until firm.
4. Top with whipped topping and the remaining coconut flakes.

How to Store Coconut Cream Pie

Store the coconut cream pie, covered, in the refrigerator for up to four days.

Can You Freeze Coconut Cream Pie?

You can freeze coconut cream pie, but it’s best to freeze it before you add the whipped topping. If you plan to freeze the pie, go ahead and bake the pie in an aluminum pan. Wrap the whole thing in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• ¾ cup white sugar
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

How To Make The Absolute Best Coconut Cream Pie

Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

Pour custard into pie shell and chill until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.

Enjoy

Ingredients

• 1 large onion, peeled, halved and thinly sliced
• salt and pepper
• 1 lb ground beef
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4-8 slices American cheese
• Mayo, mustard and pickles, for serving
• 4 hamburger buns, toasted

How To Make Oklahoma Fried Onion Burgers

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Enjoy

If you’re looking for a snack that’s soft, fluffy, and has the perfect blend of sweet and savoury, then you’ve come to the right place. Today, we’ll be journeying into the heart of Indian cuisine to discover an amazing dish – the Indian Frybread.

Ingredients

• 2 cups All-Purpose Flour (Maida)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 2 tablespoons Yogurt
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• Water, as required
• Oil, for frying

How To Make INDIAN FRYBREAD RECIPE

1. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Mix these dry ingredients well.
2. Add the yogurt into the dry ingredients. Start kneading the dough, adding water gradually as required.
3. Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for an hour. This will allow the dough to rise and the gluten to develop, resulting in soft and fluffy frybread.
5. After an hour, divide the dough into equal-sized balls (about the size of a golf ball).
6. Heat oil in a deep frying pan. While the oil is heating up, roll out each ball of dough into a thin, round disc.
7. To test if the oil is hot enough, drop a small piece of dough into the oil. If it floats to the top almost immediately, the oil is ready.
8. Carefully slide the rolled dough into the hot oil. Press gently on the dough with a slotted spoon to help it puff up.
9. Fry the bread until it turns golden brown on both sides.
10. Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil.
11. Serve your Indian Frybread hot with a side of Chole (spicy chickpea curry) or simply with a drizzle of honey or a sprinkle of powdered sugar.

Notes

• Make sure your dough is smooth and well-kneaded. This ensures your frybread turns out soft and fluffy.
• The oil temperature is crucial for achieving the perfect puffiness. If the oil is too hot, the bread will brown quickly but won’t puff up. If it’s too cool, the bread will absorb too much oil and become greasy.
• Remember to drain the frybread on paper towels after frying to remove excess oil. This will keep your Frybread crisp and light.

An easy to make weeknight dinner recipe that always hit the spot! Slowly cooked till they are fall-apart-tender, these beef tips are rich, hearty, and full of savory flavor for the ultimate comfort food dinner.

Plus, it’s so quick and easy in the crock pot! Your family will love this recipe!

Slow Cooker Beef Tips are absolutely delicious and full of rich flavor. This easy recipe will help you put a fork tender comfort food on the dinner table with minimal prep and a cooking time that allows you to get other things done simultaneously.

Ingredients

• 1 small onion, sliced
• 8 oz baby Bella mushrooms, sliced
• 1 tbsp extra virgin olive oil
• 1 lb sirloin steak, cut in strips, excess fat trimmed
• Salt & pepper
• 1 tbsp Worcestershire sauce
• ¼ cup dry red wine + splash for deglazing
• 2-½ cups fat free beef broth
• 2 tbsp corn starch + ¼ cup cold water, whisked together

How To Make Slow Cooker Beef Tips

Place the onions and mushrooms into the bottom of a 4.5 quart slow cooker.
Then, heat the oil in a large skillet over medium-high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
Place the meat into the slow cooker on top of the vegetables.
Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth. Cover and cook on low for 6-8 hours.
Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the gravy has thickened.
Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.

Enjoy

Ingredients:

3-4 peeled and boiled potatoes

Salt and pepper

1 tablespoon of potato starch

1 tablespoon of mayonnaise

Mozzarella or stretched curd cheese to taste

Directions:

1. First peel and boil the potatoes.

2. Then mash them and add salt, pepper, starch and mayonnaise.

3. Once you have obtained a homogeneous mixture, form the pancakes by filling them with mozzarella or cheese.

4. Cook them in a pan with oil.

Credit: Ninik Becker 

Enjoy

Ingredients

To Cook Chicken And Make Broth:

1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)

½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)

Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

1 cup all purpose flour

1 teaspoon salt

2 heaping Tablespoons vegetable shortening

½ cup HOT water

½ cup plus 2 Tablespoons all purpose flour

To finish soup:

Two large chicken bouillon cubes

1 Tablespoon butter

¼ cup water mixed with 2 Tablespoons flour

Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)

Directions

Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.

Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).

Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).

While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.

Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.

Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.

Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit).

Cook an additional 10 minutes on high to fully cook dumplings.

Taste test broth, and add additional salt and pepper, if desired.

Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!

Enjoy

A mealtime favorite across many households in North America, that is quick and easy to make in the truck with a slow cooker.

INGREDIENTS

1.5 lbs. smoked pork sausage, sliced

1 large onion, sliced

2.5 lbs. medium russet potatoes, peeled and chopped

1 10 oz. can cream of mushroom soup

¾ tsp. creole seasoning

INSTRUCTIONS

Spray crockpot with cooking spray unless you use a liner*

Place all ingredients in crockpot. Stir.

Cook on low for 7 to 8 hours.

*Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

Enjoy

Easy chocolate peanut butter bars are a perfect after school snack.

INGREDIENTS

• 2 cups quick-cooking oats
• 1 3/4 cups firmly packed light brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter
• 1/2 cup chopped peanuts
• 1 cup semi-sweet chocolate chips, 6-ounce package
• 1 large egg, beaten
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup creamy peanut butter

PREPARATION

Preheat oven to 350°F.

Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.

Reserve 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.

Bake 15 minutes.

Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.

Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.

Bake an additional 15 minutes. Cool. Cut into bars.

Enjoy

Credit: Keyingredient