Butternut squash curry with Shrimp and Scallops

http://greatstar.com.sg/firms-must-show-they-tried-to-hire-sporeans-first/Firms must show they tried to hire S'poreans first. Article from Straits Times, Breaking News (23 September 2013): Firms must show they tried to hire S'poreans first. By Toh Yong Chuan From August next year, firms that want to hire foreign professionals must prove that they have tried to hire Singaporeans. These employers have to advertise for Singaporeans to fill the vacancies in a national jobs bank administered by the Singapore Workforce Development Agency, the Manpower Ministry said on Monday. Firms with 25 or fewer staff will be exempted from advertising rule, or those hiring for jobs paying ,000 and above a month. Those who do not advertise in the national job bank will have the foreigners' Employment Pass (EP) applications rejected. The move is part of a Fair Consideration Framework announced by the ministry that requires employers to consider Singaporeans fairly before hiring foreigners. Besides the advertising rule, firms that have #butternutsquash #coconut and #shrimp simmering in curry powder. #yum thx @ashley for the inspiration! #health #healthcoach #jerseyshorecoach #redbank #nj #jessicacarlan #fitfam #Fit #FindYourFit #foodie

A photo posted by Jessica Carlan B.S., CHC, AADP (@jessicacarlan) on

Soft Baked Chocolate Chip Almond Breakfast Cookies

Absolutely delish!

Soft Baked Chocolate Chip Almond Cookies

½ cup gluten-free old fashioned oats

1 cup almond meal (Trader Joes or any health food store….. Or make your own in under 10 seconds)

½ cup ground flaxseed meal (any major grocery store chain)

¼ cup mini semisweet or dark chocolate chip (non dairy choc. Chips optional)

½ tsp baking soda

½ tsp baking powder, double acting

1/8 tsp fine sea salt

½ cup raw unsalted almond butter

¼ cup unsweetened almond milk or milk of choice

2 tablespoons raw organic agave nectar, honey or sweetener of choice

1 tsp almond extract (vanilla works)

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Preheat oven to 350 degrees and line two large baking sheets with parchment paper.

In a mini food processor, grind the oats into fine flour.

In a medium-size bowl, combine the dry ingredients (oats through salt)

Add the remaining wet ingredients and stir until well incorporated.  The dough should be sticky.

Using a tablespoon scoop one heaping tablespoon of batter at a time onto a baking sheet, leaving 2 inches or more of space between cookies. Using your fingers, shape into round flat saucers.

Bake for 7 minutes.

Allow to cool for 5 mins on baking sheets, then transfer with spatula to a wire cooling rack and cool for an additional 5 minutes.

Makes approx. 23 cookies.

Soft Baked Chocolate Chip Almond CookiesSONY DSC

DIY Almond Meal/Flour

Almond Milk

to buy Lamictal Fast.  Simple.  Saves money? I’m in.  By using your blender to create homemade milks, flour, meal or nut butters you can dramatically reduce your weekly food bill.  Buying almonds in bulk will even further your savings. (Homemade Almond Milk recipe can be found here.)

In a few simple steps you can grind your own almond flour with a regular high-powered blender (I use my Vitamix) No grain attachment necessary.

For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars.  It is a perfect grain-free, Paleo friendly option for anyone with food sensitives to wheat or grain.  Use it in waffles, pancakes, muffins and cookies! Speaking of cookies, you may want to try these Soft Baked Chocolate Chip Almond Treats!

1) Measure 1 cup of raw or blanched (skin removed) almonds

(Raw almonds will create more of a almond meal while blanched [skin removed] almonds will create more of a finer store bought almond flour.)

2) Place almonds into your blender.  One cup just covers the blades of my Vitamix

3) Secure the blender lid and place the tamper inside the blender.  Turn blender on high for 5- 7 seconds, using tamper if needed (For Vitamix process on High, Speed 10)

Pour fresh ground Almond Flour into a container with a tight sealing lid and store in your refrigerator for up to 6 months.