How I Keep My Water Bottles Sparkling Clean and Fresh Smelling

by  
Filed under Domestic Diva

polycarb bottle 198x300 How I Keep My Water Bottles Sparkling Clean and Fresh SmellingIn one of my quests to be “green” and be a good steward of our environment, I’ve switched to water filters and reusable water bottles. Actually I love plain tap water but for some reason, the city of Atlanta as HORRIBLE tap water. It’s very hard and I swear I can taste sulfur. So in my quest I’ve become somewhat of a reusable water bottle junkie. I think at last count I have about 10 not including my favorite Tervis tumbler with the pink L. The only problem with reusable bottles is over time they can smell and stain, especially if you’re like me and use a lot of artificial sweeteners such as Equal. Instead of throwing the bottles away, I’ve found an inexpensive and easy way to remove the stains and smells and keep them fresh.

Lyn Sherrell 525600 Minutes How I Keep My Water Bottles Sparkling Clean and Fresh SmellingHere’s what I do:

To clean, fill bottle halfway with hot water and a squirt of dishwashing liquid. Cap and shake vigorously. Squeeze the water out through the drinking spout if your bottle has one. Remove cap and rinse with hot water, flushing the threads of the rim. To remove any smells, add one teaspoon of baking soda and ½ teaspoon of chlorine bleach to the bottle. Fill the bottle halfway with hot water, shake vigorously, add more water to fill the bottle and screw on the cap. Let your bottle sit for 30 mins to an hour, then empty and rinse thoroughly with hot water and let dry. Scrub the lid with a toothbrush and baking soda.

I have found that this method keeps my bottles sparkly clean and fresh-smelling and I don’t have to buy any extra cleaners. Everything used are things I already have around the house. I love simple and I love inexpensive even more.


Jamie Eason’s Cinnamon Swirl Protein Bread

Jamie Eason is one of my favorite fitness models. Yesterday she posted this recipe on her Facebook wall. Although I haven’t tried it, it looks absolutely delicious!

Jamie Eason’s LiveFit Recipes: Cinnamon Swirl Protein Bread

jamie eason cinnamon swirl protein bread asm Jamie Easons  Cinnamon Swirl Protein Bread

The only thing better than the aroma of coffee wafting through the house first thing in the morning is the smell of freshly baked cinnamon rolls. As a kid, nothing could get me down the stairs for breakfast faster! Though it’s been ages since I’ve actually had the kind of cinnamon rolls my mom would bake, I can still remember the warm buttery goodness with hints of vanilla, cinnamon, and sugar icing.
Of course, these days, indulgences like that are few and far between for me. Though it may not lessen the allure of a Cinnabon at the mall, my own cinnamon swirl protein bread satisfies that urge. Not only does it fill the house with the aroma of cinnamon and vanilla, but it also provides additional protein and has far fewer calories. Eat this scrumptious bread first thing in the morning or pack it to accompany meals throughout the day!

Ingredients:

• 1/3 cup Ideal (Xylitol)
• 2 tsp cinnamon
• 1 1/2 cups oat flour + 2 scoops vanilla whey protein
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup Ideal (Xylitol) or ¼ cup Stevia in the Raw
• 2 egg whites
• 1 cup unsweetened almond milk (Almond Breeze)
• 1/3 cup or 1 4oz jar of baby food applesauce and ¼ cup low sugar vanilla yogurt (optional)

Directions:

1. Preheat oven to 350. Spray an 8 X 8 inch Pyrex dish with non-stick spray.

2. In small bowl combine: (set aside)

• 1/3 cup Ideal (Xylitol)
• 2 tsp cinnamon

3. In a large bowl combine: (whisk together)

• 1 1/2 cups oat flour + 2 scoops vanilla whey protein
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup Ideal (Xylitol) or ¼ cup Stevia in the Raw

4. In a medium bowl combine: (whisk together & add to lrg bowl)

• 2 egg whites
• 1 cup unsweetened almond milk (Almond Breeze)
• 1/3 cup or 1 4oz jar of baby food applesauce and ¼ cup low sugar vanilla yogurt (optional)

5. Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter).

6. Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top.

7. Draw a knife through the batter to marble. Bake for 24 to 28 min. Let cool for 10 min. Bread will be dense.


Macaroni and Cheese – The Ultimate Southern Comfort Food

Paul Deen Macaroni and Cheese 300x225 Macaroni and Cheese   The Ultimate Southern Comfort FoodThe one dish that brings back many pleasant memories of my childhood growing up in the south is macaroni and cheese. As a child it was a weekly staple at our house and is still a favorite at holiday dinners. Very rarely is there a Thanksgiving, or Christmas dinner at our house without it.

I found this recipe for Crockpot Macaroni and Cheese. Yes, it’s made in a crockpot (slow cooker) and it makes the best macaroni and cheese ever. The only downside is that it takes several hours to cook, but it’s definitely worth the wait.

Ingredients

* 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
* 4 tablespoons (1/2 stuck) butter, cut into pieces
* 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
* 3 eggs, beaten
* 1/2 cup sour cream
* 1 (10 3/4-ounce) can condensed Cheddar cheese soup
* 1/2 teaspoon salt
* 1 cup whole milk
* 1/2 teaspoon dry mustard
* 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Lyn talking here: I’ve added veggies as well. Broccoli,cauliflower, and frozen green peas are all yummy additions. You could also add ham or chicken to make it more like a casserole or main dish.


Greek-Style Yogurt in 2 Easy Steps

When I first tried some of the greek yogurts on the market, I loved the thicker, creamier consistency but I didn’t really like the taste or the flavor options, plus they were more expensive than my regular brands. Sooooooo, being the good steward of my fiances that I am, I decided to do some research and attempt to make my own. I was pleasantly surprised how easy it was.

I found this really simple recipe in Cooking Light Magazine and added my own 3rd step, which is the fun part, experimenting with flavorings and toppings.

This is my kind of recipe…..Simple, Easy, and Tasty

Step 1
Spoon plain nonfat or low-fat yogurt into a fine-mesh steel strainer lined with a paper tower or coffee filter.
Greek Yogurt 1 300x300 Greek Style Yogurt in 2 Easy Steps

Step 2:
Set the strainer into a bowl, cover with plastic wrap, put in the fridge, and let the whey drain out of the yogurt.
Greek Yogurt 2 300x300 Greek Style Yogurt in 2 Easy Steps

Step 3:
Mix with fruit, honey, peanut butter, flavoring or of course, enjoy plain
3 Greek Yogurt 236x300 Greek Style Yogurt in 2 Easy Steps