This post is specifically on the risks of the Hep B vaccine.
ABC 20/20 Part 1 The Hep B Controversy
ABC 20/20 Part 2 Hep B Controversy
The religious exemption that the talk about in these videos is an option and from my research publics schools must accept it without question-legally. Private schools do not need to accept the exemption.
Info on Vaccine Exemptions By State
NJ Vaccine Laws
This is a place to encourage, support and share exercise, food and organizing ideas with fellow mamas. A place to start changing bad habits into healthy habits one small step at a time. I will offer a weekly organizational, fitness and wellness challenge based on a book called "Simple Steps". And I hope that you will offer you favorite tips on attaching the habit to your daily life.
Follow the group on fb and connect with other mamaz accepting the get fit and organized challenges!
This Blog currently has over 20 Healthy Habit Challenges to get you back on track!!
- This Blog currently has over 20 Healthy Habit Challenges to get you back on track!!
Saturday, March 24, 2012
Friday, March 9, 2012
Lemon Blueberry Muffins
Blueberry Lemon Muffins
Ingredients:
2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 tsp lemon extract
1 tbsp white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems
Preheat oven to 400 degrees. Lightly grease your muffin tins.
In a medium bowl, combine the flour, baking soda, salt, and lemon zest.
In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.
Fill greased or nonstick muffin tins about two-thirds full. Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes. While the muffins are baking, lick the bowl clean. No eggs means no salmonella!
Remove from the oven and let sit for 5 minutes. Remove the muffins from the tins and cool on a wire rack.
Yield: 12 muffins
Ingredients:
2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 tsp lemon extract
1 tbsp white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems
Preheat oven to 400 degrees. Lightly grease your muffin tins.
In a medium bowl, combine the flour, baking soda, salt, and lemon zest.
In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.
Fill greased or nonstick muffin tins about two-thirds full. Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes. While the muffins are baking, lick the bowl clean. No eggs means no salmonella!
Remove from the oven and let sit for 5 minutes. Remove the muffins from the tins and cool on a wire rack.
Yield: 12 muffins
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