Compiled Recipe – Halloween Pumpkin Soup with Smoked Bacon

Halloween Pumpkin Soup With Smoked Bacon

* 1 scoop butter (about a teaspoon)
* 1 onion (diced)
* 8 slices smoked bacon (diced)
* 2 pounds pumpkin (fresh, peeled de-seeded and cubed, small size pumpkin)
* 1 tbsp. tomato puree
* 2 pints chicken stock
* ½ cup cream
* 2 slices smoked bacon (grilled + chopped for garnish)

1) Melt the butter in large heavy bottomed pot. Add onion dices, raw diced smoked bacon and pumpkin flesh.

2) Sweat for about 6-8 minutes med heat to release the flavours. Add the tomato puree and stir. Then pour in the stock and stir in the cream. Cook on low heat for 30 minutes. Liquidise with a hand blender and season to taste.

3) TO SERVE –  Pour soup onto bowl and sprinkle the cooked bacon pieces on top. Serve with a warm slice of crusty garlic bread and enjoy…..



Compiled Recipe – Vampires’ Kiss Halloween Cocktail

Vampires’ Kiss Halloween Cocktail

* ½ cup red wine (cheap is fine)
* ½ cup cola (chilled)
* 2 cubes ice
* gold leaf (optional)

1) In a serving glass, mix together the red wine and cola.

2) Using a small fork or spoon, scoop just a bit of the lustre dust and mix into the drink. Don’t use your fingers because the dust will stick.

3) Right before serving drop in the dry ice.

4) OPTIONAL – you can decorate the glass with strips of gold leaf. Use a thin makeup brush to apply to a dry clean glass. You can also shred little bits of gold leaf into the drink. Pure gold leaf is ok for consumption. But don’t go crazy with it.



Compiled Recipe – Halloween Snack Pack Pudding Cupcakes

Halloween Snack Pack Pudding Cupcakes

* 1 box white cake mix
* 3 eggs
* 1/3 cup oil (Wesson)
* food coloring
* 4 chocolate (Snack Pack Puddings)
* 1 can icing (white)
* food coloring
* 18 Oreos (Halloween)

1) Preheat oven to 350.

2) Make the cake mix as directed on the package with the eggs, water and oil. Add food coloring to make the batter orange. I used 50 drops of yellow food coloring and 8 drops of red.

3) Put the batter into cupcake liners and bake as directed and let cool.

4) Use a knife to cut a cone-shaped section out of each cupcake.

5) Spoon Chocolate Snack Pack Pudding into the center of each cupcake.

6) Mix food coloring in with the white icing. I used 12 drops of yellow and 4 drops of red.

7) Pipe icing onto the cupcakes, completely covering the pudding.

8) Push an Oreo into the center of each cupcake.


Compiled Recipe – Indian Shrimp Curry

Indian Shrimp Curry

* 1 tbsp canola oil (divided)
* 1 pound shrimp (peeled and de-veined)
* ½ yellow onion (finely chopped)
* 1 tsp. ground ginger
* 1 tsp. ground cumin
* 1 tsp. ground coriander
* 1 ½ tsp. ground turmeric
* 1 tsp. curry powder
* 1 tsp. paprika
* ½ tsp. chili powder
* 2 cloves garlic (minced)
* 15 ounces tomato sauce
* ¾ cup coconut milk (lite ; canned)
* cilantro
* chili peppers

1) Add 2 teaspoons of the canola oil on high heat in a large skillet.

2) Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.

3) Add the remaining teaspoon of the canola oil to the skillet with the onions.

4) Cook the onions for 5 minutes on medium heat, stirring occasionally.

5) Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.

6) Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.

7) Add in the coconut milk and shrimp to the pan and stir well.

8) Garnish with cilantro and chili peppers if desired.

* This recipe is made with coconut milk, tomato sauce and warm Indian spices. It is a quick 20 minute recipe any curry lover can enjoy.





product review

Product Review : SKIN by John Robert Powers | Brightening And Moisturizing Facial Wash

brightening and moisturizing facial wash
SKIN by John Robert Powers | Brightening And Moisturizing Facial Wash 

Tired from a long day of sitting down in front of your computer or staying out in the sun? You’ve got SKIN by John Robert Powers Brightening and Moisturizing Facial Wash as your answer to getting back that fresh look as you get home.

This skin care product is formulated with Hydrolyzed Milk Protein and Allantoin which helps soothe dull and dry skin as they work to hydrate and lock in moisture for a brighter complexion. It also has Niacinamide for whiter and younger looking skin and Vitamin E (a natural skin conditioning agent and anti-oxidant).

Adding to that, SKIN by John Robert Powers Brightening And Moisturizing Facial Wash whitens and protects your skin to unlock a more youthful glow.

How To Use This Product:

* Use this brightening and moisturizing facial wash twice a day. Wash face with warm water and squeeze a pea-sized amount onto your palm. Massage gently onto face in a circular motion and rinse off with cold water. Pat dry.  For best results, use this together with other SKIN by John Robert Powers products.


* For external use only. If irritation occurs, consult your physician. Keep out of reach of children.


* Store below 30 C. Keep away from direct sunlight.

De-ionized water, Sodium Lauroyl Sarcosinate, Cocamidopropyl Betaine, Stearyl Alcohol, Glycerin, Hydrolyzed Milk Protein, Allantoin, Niacinamide, Tocopherol Acetate, Sodium Hyaluronate, Fragrance, Phenoxyethanol, CI 17200  and Sodium Hydroxide



Compiled Recipe – Bulletproof Coffee Egg Latte

Bulletproof Coffee Egg Latte

* 8 ounces coffee (black)
* 1 tbsp. grass-fed butter
* 1 tsp oil (Brain Octane)
* 2 eggs (pasture raised)
* 1 scoop vanilla (Collagen Protein)
* ¼ tsp. cinnamon

1) Add eggs, butter, oil and cinnamon to the blender.

2) Add coffee and blend for 45 seconds on high.

3) Add collagen protein and blend for 5 seconds on low.

4) Top with cinnamon.

* Nutritional Info (per serving) – Calories: 331 | Protein: 24 g | Carbs: 1 g | Fiber: 0 g | Sugar:0 g | Fat: 25 g | Saturated Fat: 15 g | Polyunsaturated: 2 g | Monounsaturated: 4 g | Trans fat: 0 g | Cholesterol: 402mg | Sodium: 280 mg | Potassium: 138 mg | Vitamin A: 21 mg | Vitamin C: 0 mg | Calcium: 6 mg | Iron: 10 mg

* This egg coffee is a traditional Vietnamese drink that’s usually made with egg yolks, sugar, condensed milk and of course, coffee. It is a keto egg coffee recipe which has all the flavor of a creamy, protein –rich concoction, without the inflammatory , energy sapping ingredients.


Compiled Recipe – Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake With Peanut Butter Frosting

* 2 ¼ cups all-purpose flour
* 2 cups light brown sugar
* 1 cup peanut butter
* ½ cup butter (room temperature)
* 1 tsp. baking powder
* ½ tsp. baking soda
* 1 ¼ cup milk
* 2 tsp. vanilla extract
* 3 eggs
* ½ cup peanut butter
* 2 tbsp. honey
* 1 tsp. vanilla extract
* 2 cups powdered sugar
* 5 tbsp. milk
* 1 cup chocolate chips (mini)

1) Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

2) Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

3) Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

4) FROSTING DIRECTIONS: Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting — but still only use one cup of mini-chocolate chips.



Compiled Recipe – Easy Korean Sticky Chicken

Easy Korean Sticky Chicken

* 1 pound chicken breasts (cut into large chunks)
* 2 tbsp. honey
* 3 tbsp. gochujang (Korean chili paste)
* 3 tbsp. soy sauce (or coconut aminos)
* 2 garlic cloves (minced)
* 1 tbsp. vegetable oil (or grapeseed oil)
* 2 scallions (green part only, finely chopped)

1) In a bowl combine honey, gochujang, oil, soy sauce, ginger, and garlic. Mix well until combined.
Place chicken chunks in a resealable bag (or a shallow dish) and pour marinade over it.

2) Seal the bag (or cover the dish) and let marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). If you don’t have time to marinate, that’s okay; it just won’t be so deeply flavored.

3) Remove the chicken from the marinade and set aside.

4) Heat oil in a large pan over medium-high heat, when sizzling add chicken and cook for about 8 minutes, or until cooked through, stirring every now and then. Transfer to a plate and set aside.

5) Add the marinade in the same pan and cook for one minute, until the sauce begins to bubble.

6) Return the chicken to the pan and coat on all sides, cook for further 2 minutes until the sauce thickens and the chicken is caramelized.

7) Sprinkle with sesame seeds and stir one last time to coat evenly.

8) Transfer to a bowl and top with chopped scallions.

9) Serve immediately!



Compiled Recipe – Pierogi Soup

Pierogi Soup

* 4 cups low sodium chicken broth
* 1 can diced tomatoes
* 1 package potato (mini and onion pierogis)
* 6 ounces green beans
* ½ pound kale (or spinach)
* grated parmesan

1) In a saucepan, bring chicken broth and diced tomatoes (including juices) to a boil.

2) Add mini potato and onion pierogies; return to a boil. Add green beans and simmer for 3 minutes.

3) Stir in kale or spinach and cook until just wilted. Serve with Parmesan.



Compiled Recipe – Shrimp Scampi with Linguine

Shrimp Scampi With Linguine

* 1 pound linguini
* 4 tbsp. butter
* 4 tbsp. extra virgin olive oil (plus more for drizzling)
* 2 shallots (finely diced)
* 2 cloves garlic (minced)
* 1 pinch red pepper flakes (optional)
* 1 pound shrimp (peeled and de-veined)
* kosher salt
* freshly ground black pepper
* ½ cup white wine
* 1 lemon
* ¼ cup parsley leaves

1) For the pasta, put a large pot of water on the stove to boil.

2) When it has come to the boil, add a couple of tablespoons of salt and the linguini.

3) Stir to make sure the pasta separates; cover.

4) When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.

5) Drain the pasta.

6) Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

7) Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

8) Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

9) Remove the shrimp from the pan; set aside and keep warm.

10) Add wine and lemon juice and bring to a boil.

11) Add 2 tablespoons butter and 2 tablespoons oil.

12) When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.

13) Stir well and season with salt and pepper.

14) Drizzle over a bit more olive oil and serve immediately.