I Propose a little Pampering

Who is excited for all that spring has to offer?? 

What’s your favourite thing about spring? 

Longer days for the warm sunshine, return of colours with the gardens budding and the promise of summer nights hot on her trail and most of all the return to OPEN TOE SANDALS!

Proposal shown here with an adorable accent toe using stamping plates and silver gel is the perfect colour for spring! A gorgeous pinky coral that really pops against those first sun kissed signs of warmer weather to come! 

Get your feet sandal ready with our amazing Eclipse exfoliatator and moisturizing treatment! 

Pamper yourself with a home pedicure today!! 

Margaret

Live, Laugh, Love 

Be Totallyawake4-life 

Friday night snacks

Looking for a fun Friday night treat? 

Low Carb Mozzarella Sticks - Yes please! 

Ingredients

• 6 Mozzarella Sticks
• 1/2 cup grated dry Parmesan cheese
• 1 1/2 cups pork rinds
• 1 tsp Italian seasoning blend - want to spice it up add a little Cheyenne pepper 
• 1 egg
• 2 tsps water

Directions:

• Cut Mozzarella sticks in half cross-wise and set aside
• Place egg and water in a small shallow dish or pan. Whisk to mix.
• Crush pork rinds with rolling pin or crush in blender. Should make about 1/2 cup pork rind crumbs.
• Place Parmesan, crushed pork rinds and Italian seasoning in a shallow baking pan
• Dip Mozzarella sticks, one at a time, first in egg wash, then crumbs, then repeat both egg wash and crumbs for second coating.
• Set mozzarella on dish or pan that will fit in the freezer.
• Freeze for two hours
• After two hours: heat oven or air fryer to 500 degrees.
• Working quickly cover a baking pan in parchment or grease it.
• Place frozen mozzarella sticks directly from freezer onto pan.
• Spray with a light coating of olive oil. (optional)
• Bake for 6-8 minutes, just till coating is brown and cheese is warm and soft.

Serve immediately with warm marinara sauce, if desired.

Fun low carb snack for all ages! 

Bon Appetite

Margaret

Live, laugh, love

Be Totallyawake4-life 

Can we get a WOW?

OMG how stunning are these cars creations from Stampin’ Up! Artisan Team member Yvonne? 

Oh 

I love the turquoise colour combo with the pops of gold and definitely nailed her challenge of creating structure and texture - just 💗💗💗

Want more details check out her blog - there’s a translate button up at top if needed. 

Happy Stampin’

Margaret
Live, Laugh, Love
Be Totallyawake4-life

Tasty Tuesday Teas!

Good morning - this quote is SO true! 

Hands up if you’re a tea lover? 

Did you know that GelMoment also carry’s an amazing tea lovers line??

Not only are the ingredients that make up our amazing teas sourced from women-owned farms, they are also really delicious loose leaf teas that also contain biotin to help nourish healthier nails and hair. 

Seriously I came for the polish but I stayed for the TEA! I love that we have black, herbal and caffeinated and caffeine free choices depending on the time of day I am relaxing with a cup! Plus with the weather warming they make GREAT iced tea flavours too! 

Margaret 

Live, Laugh, Love

Be Totallyawake4-life.com 

*post contains affiliate links 

National Crab Meat Day

Today is National Crab 🦀  Day! 

Celebrate with this tasty appetizer!

Margaret

Live, Laugh, Love 

Be Totallyawake4-life 

Low Carb Raspberry Coconut bars

 

Recipe adapted from here: 

Ingredients

Crust

• 1/2 cup butter
• 4 oz cream cheese
• 1 3/4 cup almond flour
• 1/4 cup coconut four 
• 1/3 cup sugar substitute
• 1 egg

Filling

• 1/2 cup sugar-free raspberry preserves (for test purposes I used Smucker's Sugar-Free Red Raspberry Preserves)
• 2 eggs
• 1 cup sugar substitute 
• 1/2 teaspoon almond extract
• 2 1/2 cups unsweetened coconut flakes

Instructions 

• Preheat oven to 375 degrees F. Line an 8c8 square baking pan with parchment paper, leaving an inch or more to hang over the edge for handles.
• Mix flour, butter, cream cheese, and sugar in a bowl until mixture is crumbly. Alternatively, you can use a food processor and pulse ingredients until crumbly. Add egg and process a few times until egg is incorporated. 
• Press crust mixture into the bottom of the pan. Bake 375 degrees F for 15 to 20 minutes or until golden brown. 
• Meanwhile, add eggs to a medium-sized mixing bowl and beat with a whisk. Add sugar, almond extract, and coconut flakes to the bowl. Stir until incorporated.
• Remove crust from oven and spread raspberry filling evenly over crust. Top with the egg and coconut filling, spreading evenly over the raspberry layer. 
• Bake for 20 to 25 minutes or until the top is golden brown. Allow bars to cool completely then remove from pan and cut into 20 squares.

These freeze well - place parchment or wax  paper between layers in freezer safe container and remove desired serving and let defrost before serving. 

Bon Appetite 

Margaret

Live, Laugh, Love 

Be Totallyawake4-life 

Pancake Tuesday

 I’ll take any excuse for pancakes over here! 

My favourite recipe is from All Day I Dream about Food 

Ingredients
4 large eggs
¾ cup almond milk
¼ cup avocado oil
2 teaspoons vanilla extract
2 ½ cups blanched almond flour (about 250g)
¼ cup Swerve Sweetener
2 teaspoons baking powder
¼ teaspoon salt
Additional oil for the pan

Instructions
In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.

Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.

Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Bon Appetite 

Margaret 

Live, Laugh, Love

Be Totallyawake4-life 

#pancaketuesday #grainfreeliving