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tinyshe · 3 years ago

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Essential Guide to Grilling Vegetables

Why heat up your kitchen to cook vegetables when you can get crisp-tender texture and deep, smoky char from your grill? Here are our proven methods for getting the best results.

Asparagus

Prep: Snap off tough ends by holding asparagus halfway down stalk with one hand, then bend bottom half of stalk with other hand until it breaks.

Cook Time: 5 to 7 minutes, turning once

Test Kitchen Tip: Pencil-thin asparagus will wither in the heat, while bulky specimens will burn before they cook through. If possible, purchase ½-inch-thick spears.

Baby Bok Choy

Prep: Halve head through stem; rinse but don’t dry.

Cook Time: 6 to 7 minutes, turning once

Test Kitchen Tip: Water left clinging to the leaves will turn to steam on the grill, helping the bok choy cook evenly.

Corn

Prep: Remove all but innermost layer of husk; snip off silk.

Cook Time: 8 to 10 minutes, turning every 1½ to 2 minutes

Test Kitchen Tip: By leaving the innermost layer of husk attached, the corn takes on good grilled flavor without charring and becoming tough.

Eggplant

Prep: Slice crosswise into ¾-inch rounds.

Cook Time: 8 to 10 minutes, turning once

Test Kitchen Tip: There’s no need to salt eggplant destined for the grill. The intense heat will vaporize excess moisture.

Endive

Prep: Halve lengthwise through core.

Cook Time: 5 to 7 minutes, turning once

Test Kitchen Tip: Keeping the core intact helps the leaves stay together for easy turning.

Fennel

Prep: Trim fronds and cut thin slice from base. Cut bulb vertically through base into ¼-inch-thick slices, leaving core intact.

Cook Time: 7 to 9 minutes, turning once

Test Kitchen Tip: Cover the fennel with an overturned aluminum pan while charcoal grilling to create an oven-like environment that cooks the interiors before the outside burns. (For gas grills, just use the lid.)

Green Beans

Prep: Rinse but don’t dry.

Cook Time: 6 minutes, turning once

Test Kitchen Tip: Green beans (choose thick, mature specimens) are the one vegetable for which a grill pan is a must-have.

Mushrooms

Prep: For portobellos, wipe caps clean and snap off stems; for button and cremini, skewer through cap and stem so they are less likely to rotate when flipped.

Cook Time: For portobellos, 8 to 10 minutes, turning once; for button and cremini, 8 to 12 minutes, turning every 3 minutes

Test Kitchen Tip: To keep mushrooms from becoming dry and leathery, brush liberally with oil before grilling.

Onions

Prep: Cut into ½-inch-thick slices, parallel to equator; skewer parallel to work surface.

Cook Time: 10 to 12 minutes, turning once

Test Kitchen Tip: It’s awkward to flip a skewer by the rounded “handle.” Instead, grasp a centrally located onion slice with tongs and turn.

Peppers

Prep: Halve lengthwise; remove core, seeds, and ribs. Cut each half in thirds lengthwise.

Cook Time: 7 to 9 minutes, turning once

Test Kitchen Tip: To grill-roast peppers, cook them whole until charred, transfer them to a bowl, and cover them with plastic wrap to loosen their skins. Then remove their skins, core, and seeds.

Radicchio

Prep: Cut head into 4 equal wedges.

Cook Time: 4 to 5 minutes, turning every 1 1/2 minutes

Test Kitchen Tip: For maximum grill flavor, turn each wedge twice so that each side (including the rounded one) spends some time facing the fire.

Scallions

Prep: Trim off root end and discard any loose or wilted outer leaves.

Cook Time: 4 to 5 minutes, turning once

Test Kitchen Tip: To achieve a well-charred exterior and a tender interior, use scallions that are at least ¼ inch in diameter.

Tomatoes

Prep: For round and plum, halve cored tomato along equator. Squeeze gently and shake out seeds. For cherry, thread onto skewers through stem end of fruit.

Cook Time: For round and plum, 4 to 5 minutes, turning once; for cherry, 3 minutes, turning twice

Test Kitchen Tip: Start round and plum tomatoes skin side up to maximize charring.

Zucchini/Summer Squash

Prep: Slice lengthwise into ½-inch-thick planks.

Cook Time: 8 to 10 minutes, turning once

Test Kitchen Tip: Cutting the squash into planks keeps it from falling through the grates and maximizes moisture evaporation.

#recipe #cooking #grilling #veg #vegetable #summer cooking #harvest

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lets-amal · 4 years ago

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How To Lose 10 Pounds In A Month

So you want to lose 10 pounds in a month. Fast weight loss isn’t always the best strategy, but we know that sometimes you have a deadline, such as a wedding or vacation, that inspires you to get after it.If you need guidance on the nutrition front, we’ve got you: This menu of quick, energy-packed dishes can help you lose weight-the healthy and happy way-in just one month. Simply choose from the meals and snacks below to customize your “lose 10 pounds in a month” diet plan for a total of 1,500 calories a day.

Click here to get my recommended weightloss method

Psst…coffee alone doesn’t count as a healthy breakfast. Instead, choose one of the satisfying and easy recipes below.Makes 4 small pancakes (2 servings).

1/4 cup steel-cut oats

1/3 cup skim milk

1/4 cup grated apple

1 egg, beaten

2 teaspoons wheat germ

1/8 teaspoon cinnamon

1/4 cup plus 2 tablespoons whole-grain pancake mix

2 teaspoons canola oil

1/3 cup Greek yogurt

1 teaspoon brown sugar

In a medium bowl, combine oats and skim milk and let stand 5 minutes. Add apple and egg.

In small bowl, mix together wheat germ, cinnamon, and pancake mix. Slowly add dry ingredients to oat mixture.

In a medium skillet, heat canola oil over medium heat. Add 1/4 of the batter and cook, flipping once, until pancake is lightly browned on both sides; Repeat. Serve with Greek yogurt mixed with brown sugar.

1 whole-wheat English muffin

1 slice lean uncured ham

1 egg, scrambled

1 tablespoon shredded American cheese

Salt and black pepper, to taste

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1/2 cup chopped melon

4 slices whole-grain bread, toasted

2 cups sliced mushrooms

1/3 cup chopped red bell pepper

1/4 cup minced onion

4 cups baby spinach

8 eggs

1 cup skim milk

2 tablespoons Parmesan

Salt and pepper, to taste

Preheat oven to 450 degrees.

Mist the bottom of a small baking dish with nonstick cooking spray; place bread on bottom.

Mist a large skillet with nonstick spray; add mushrooms, pepper, and onion; saute 5 minutes. Add 4 cups baby spinach and saute 1 minute.

Beat eggs with milk and pour over bread. Top with sauteed vegetables and 2 tablespoons Parmesan; season with salt and black pepper.

Bake for 15 minutes or until egg is fully cooked. (Can refrigerate up to 24 hours before cooking, adding Parmesan just before baking.)

Click here to get Nutrition Guide, Meal Planner

1/4 cup oats

1/2 cup chopped pear

2 tablespoons ground flaxseeds

dash ground ginger

2 teaspoons honey

Bring 1/2 to 3/4 cup water to a boil; add oats and pear.

Reduce heat and cook oats according to package directions. Top with ground flaxseeds, ground ginger, and honey.

1/4 cup sweet potato, grated

1/4 cup red bliss potato, grated

1/4 cup zucchini, grated

1 egg white

1 tablespoon flour

salt, to taste

cayenne, to taste

nutmeg, to taste

1 teaspoon canola oil

Cook apple-chicken sausage according to package directions.

Mix sweet potato, Red Bliss potato, and zucchini together and pat with paper towel to absorb moisture.

Add 1 egg white and 1 tablespoon flour; season to taste with salt, cayenne, and nutmeg. Form into a patty and cook with 1 teaspoon canola oil over medium heat until browned on each side. Serve with 1/2 pink grapefruit.

Cook cellophane noodles or angel hair pasta. With 1 minute cooking time remaining, add red bell pepper, carrot, and sugar snap peas. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water.

Add shrimp to pot; simmer 3 minutes, drain.

Whisk together peanut butter, rice vinegar, brown sugar, lime juice, sesame oil, red pepper flakes, and sea salt. Toss noodles, vegetables, and shrimp with sprouts, scallion, and cilantro. Drizzle with dressing.

Click here to get over 60 recipes for a happy body and mind

1 veggie burger .

1 tablespoon minced onion

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

low-sodium chicken stock

1/4 cup brown rice

1/4 cup canned black beans, rinsed and drained

1/4 cup thawed frozen corn

1 tablespoon diced avocado

3 tablespoons salsa

Cook veggie burger according to package directions; cut into bite-size pieces and set aside.

Add onion, cumin, chili powder, and salt to low-sodium chicken stock and use it in place of water to cook brown rice according to package directions.

Mix cooked rice with black beans and frozen corn. Top with chopped veggie burger, diced avocado, and salsa.

Chunky Vegetable Salad with Lemon-Cumin Vinaigrette

Mix together chickpeas, kidney beans, carrot, jicama, apple, red bell pepper, celery, cucumber, and pumpkin seeds.

Whisk together lemon juice, olive oil, red wine vinegar, cumin, sugar, and salt; drizzle over salad. Serve with pineapple.

1/2 Red Delicious apple, cut into bite-size pieces

1 celery stalk, chopped

1 tablespoon raisins

5 walnuts, chopped

1/4 cup shredded carrot

1 ounce chicken breast, cooked

1 tablespoon poppy seed dressing

1 8-inch whole-grain wrap

1/4 cup mayonnaise

1 tablespoon cilantro

1 tablespoon chopped scallion

1 tablespoon chipotle chilies in adobo

1 tablespoon lime juice

1/2 tablespoon chipotle mayo

2 slices whole-grain bread

3 ounces smoked turkey

1 slice cheddar cheese

4 slices cucumber

1 cup shredded romaine lettuce

Blend together mayonnaise with cilantro, scallion, chipotle chilies in adobo, and lime juice.

Spread chipotle mayo on bread. Top 1 slice with turkey, cheddar cheese, cucumber, and romaine lettuce. Top with remaining bread slice.

Starbucks Tomato and Mozzarella Sandwich (350 calories)

Quiznos Chipotle Turkey Sammie (400 calories)

Chick-fil-A Chargrilled Chicken Sandwich and a large fruit cup (400 calories)

P.F. Chang’s Stir-Fried Buddha’s Feast (380 calories)

Choose one of these DIY dinners to end your day right.

Mix flour with salt and black pepper. Butterfly chicken breast and dredge both sides in flour mixture.

Heat canola oil in large skillet over medium heat; saute garlic clove and onion 1 minute.

Add mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add marsala wine.

Reduce heat and let wine reduce by half; half-and-half and reduce by half. Serve with roasted new potatoes and green beans mixed with butter and season with salt and black pepper to taste.

2 teaspoon olive oil

1 garlic clove, chopped

1/4 cup red wine

Salt and black pepper, to taste

1 4-ounce skirt steak

1 medium eggplant, peeled and cubed

1/3 cup minced onion

1/2 cup chopped tomato

1 tablespoon feta

1 tablespoon mint

1 tablespoon parsley

Preheat oven to 350 degrees.

Whisk together 1 teaspoon olive oil, garlic, red wine, and salt and black pepper to taste.

Pour mixture over steak; marinate 20 minutes.

Sprinkle eggplant with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side. Bake for 10 minutes.

Press a paper towel over eggplant. Saute in 1 teaspoon olive oil until golden; add onion and cook 2 minutes. Add chopped tomato and cook 2 minutes; season with salt and black pepper. Remove from heat; add feta, mint, and parsley.

Pasta with Ricotta-Stuffed Mustard Greens

4 medium mustard green (or Swiss chard) leaves

1/2 cup nonfat ricotta

1/4 cup corn

1/4 cup diced red bell pepper

black pepper, to taste

3/4 cup marinara sauce

1 cup cooked whole wheat pasta

Preheat oven to 350 degrees.

Cook mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.

Mix together ricotta with corn and red bell pepper; season to taste with black pepper.

Divide ricotta filling among the mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out. Place stuffed leaves in a small baking dish and top with marinara sauce.

Bake for 20 minutes. Serve over whole wheat pasta.

Preheat oven to 375 degrees.

Drizzle one tilapia with lime juice and season with cayenne and salt. Bake for 20 minutes.

To make the sauce: Mix together Greek yogurt, mayonnaise, juice of 1 lime, lime zest, Tabasco Chipotle Pepper Sauce, and a dash of salt.

Toast tortillas in a toaster oven and top each with 3 ounces tilapia; 2 tablespoons thawed frozen corn; 2 tablespoons canned black beans, rinsed and drained; 1/2 cup shredded cabbage; 1/4 cup diced tomatoes; and 2 tablespoons chipotle-lime sauce.

Mix together olive oil, 1 mustard, red wine vinegar, sugar, salt, and black pepper.

Toss 2 tablespoons dressing with cabbage-and-carrot slaw. Top with chicken, avocado, blue cheese, bacon, and tomatoes. Serve with whole-grain crackers.

Panera Bread Asian Sesame Salad with Chicken and a bowl of 10-Vegetable Soup (510 calories)

KFC Grilled Chicken Breast, mashed potatoes with gravy, green beans, and a large corn on the cob (490 calories)

Chili’s Guiltless Mango-Chile Chicken (490 calories)

Olive Garden Shrimp Scampi Dinner (510 calories)

Each snack of these craving-busting lose 10 pounds in a month diet plan snacks contain about 150 calories; eat two a day.

NuGo Foods Banana Walnut Flavor & Fiber bar and a sparkling water

1 cup applesauce with 2 graham cracker halves

Smoothie, made with 2/3 cup Greek yogurt blended with 3/4 cup frozen strawberries and 1/3 cup milk

1 small mango, sliced and sprinkled with cayenne and lime juice to taste, and 2 gingersnaps

2 tablespoons guacamole with 8 whole-wheat pita chips

3/4 ounce cheddar cheese and a small apple

1/2 cup cooked shelled edamame with 1 teaspoon olive oil and a sprinkle sea salt

1 ounce whole-grain pretzels with 2 tablespoons tzatziki

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sadviper · 4 years ago

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Turnip Cake Recipe

For @staidwaters and @elciaisshrinking

For a good visual reference, this Woks of Life recipe has the same process and most of the same ingredients. The major difference from my loosey-goosey method of measuring to what is described in the Woks of Life link will probably be that the WoL version will end up dry as heck.

https://thewoksoflife.com/turnip-cake-lo-bak-go/

This isn’t hard to make at all, but depending on the prep options you decide to go with, it can take 2+ hours for the longest prep time, plus 45 min steaming per pan, to maybe 1.5 hrs prep if you use a food processor for the turnip.

There’s also a lot of forgiveness for accidents in measuring. It’s very much adjustable to taste, or as a friend says, “season until your ancestors say it’s ready”, lol.

Ingredients

- 2-4 lap cheung, steam or microwave for 15 sec to make easier to dice (Kam Yen Jan Chinese Style Sausage brand is my favorite ) Depending on the store, I’ve seen it range from $7-9 a package.

- A bunch of soaked and diced dried shiitake mushrooms (rinse before soaking if you want to reuse the water) - will take a couple hours to turn soft

- A bunch of soaked and diced dried baby shrimp (rinse before soaking if you want to reuse the water) It will take an hour or two to soak, but don’t worry if it’s still kind of hard after that. Also after soaking but before dicing, use a butter knife to scrape out the black poop vein running along the back spine of the shrimp

- Lots of scallion (3-4 stalks), chopped

- A few slices of ginger, diced

- Several cloves of garlic, diced

- Soaked dried scallops, shredded (rinse before soaking if you want to reuse the water. Also optional because they’re seriously expensive. Depending on size and quality, easily starts at $35+/lb, but it tastes really good.)

- ½ tsp white pepper

- ¾ tbsp salt

- ½ tsp sugar

- little bit of Chicken powder (optional, esp if you use chicken broth later)

- Sesame seeds for garnish

- 1 lb bag of rice flour (use 3/4ths of the bag) - make sure it’s regular rice flour, NOT glutinous rice flour

- 1/3 cup corn starch

- Chicken broth, water, or reuse the soaking water from the mushrooms/scallops/shrimp

- Lots of daikon turnip (2 large ones, or 2 medium ones + small one, or one enormous one…this recipe will make roughly 2 medium to 1 large + 1 medium cake pan’s worth) When I make this, I have to use the biggest mixing bowl size to hold it.

o For smoother texture, grate or use a food processor to shred it all

o For piece-y mouthfeel that mom likes, julienne it (do only if you have arm fortitude and a lot of time)

Steps

1) Prep all ingredients (remember to soak dry ingredients for 1-2 hours! The chopping will take 1.5-2 hrs after that, lol)

2) Stir fry the sausage first. It will leak out a lot of oil. Scoop out the sausage once it’s been singed, and stir-fry the mushroom, scallops, and shrimp in that oil with a little bit of scallion until hot. Put aside. You can cook the ingredients all together at same time or separately in succession.

3) Add a little bit of oil into the wok/large pot again, and stir fry the garlic and ginger. Add the daikon and stir.

4) Add chicken broth/water to the pot until it reaches halfway up the level of turnip. Don’t overfill with water; the turnip will sink and ooze liquid as it cooks.

5) Put the cover on and stir occasionally until soft. (About 15 minutes for me, I have an electric stove and I always cook at level 4 to avoid boiling things over. But don’t sweat it if you over/undercook; you’re going to steam again anyway)

6) While the turnip cooks, in a separate bowl, mix the rice flour, corn starch, salt, sugar, white pepper, and chicken powder together. Slowly add water or soaking water into the mixture a bit at a time, stirring every time, until the consistency becomes wet and drippy without lumps. (think pancake batter consistency, NOT wet dough consistency which is too dry)

7) When turnip is ready, turn off the stove but leave the pot on the burner. Add ½ of the rice mixture to the pot and stir thoroughly. Then add the rest and stir thoroughly. Also add half of the mixture of sausage/shrimp/mushroom/scallops and half the scallion. Make sure not to leave the pot too long on the heat, and to stir all the way to the bottom; the rice mixture is a congealing agent. If the mix is too watery, turn the heat back on and stir until it thickens. It should have a wet dough consistency.

8) Grease cake pans of whatever size will fit in your steamer, scoop the mixture into the pans, and smooth it down. Top with the remaining half of sausage/mushroom/shrimp/scallop and press down a little if you don’t want the pieces to roll away when you cut it later. Save the scallion for garnish later (unless you don’t mind it turning goopy dark green)

9) I use a large wide-bottom pot with a wire rack to rest the cake pan. Fill bottom with water until just under the wire rack, cover and boil. When the water is steaming, put the cake pan in and steam for 45 minutes. Check occasionally to make sure the water hasn’t dried out.

10) Once done steaming, top with remaining scallion and sesame seeds.

11) If eaten fresh, depending on how much liquid you put in, it might fall apart easily, as my recipe is much looser/soft/less cake-y than what you might find in a dim sum restaurant (they will also be missing most of the sausage/scallop/shrimp/mushrooms because those ingredients are expensive). It will solidify when refrigerated and eaten later. When eating after refrigeration, you can slice and pan fry it to get that nice seared surface texture, but microwaving or re-steaming is fine too if you want to be healthier. If you didn’t add a lot of salt/salted chicken broth, you can serve with oyster sauce for flavor. Otherwise, I like to eat it as is. :3

#turnip cake #recipe #lo bak go

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breadslice2257 · 3 years ago

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Shrimp and Noodle Soup

Recipe time, lovelies! Obviously this is a fishy dish (haha) but if you take out the shrimp and replace the fish stock with vegetable stock it can probably be made without the fish. I got this recipe from a children's cookbook that I no longer remember, and as such it makes a really tiny, child's serving size, so I usually double or triple it when I make it for my family.

Ingredients:

2 tsp vegetable oil

2 scallions, trimmed and sliced diagonally

1 thin slice of fresh ginger, peeled (optional)

juice from half a lime

2 cups fish stock (made with 1/3 a bouillon cube)

1 tsp soy sauce

2 1/2 oz (75 g) thin egg noodles (basically ramen noodles lol)

2 oz (60 g) baby corn, halved

2 oz (60 g) sugar snap peas

1 drop sesame oil

4 oz (125 g) ready-to-cook raw shrimp, shelled

2 tsp of chopped cilantro (optional)

Steps:

Heat the vegetable oil in a medium saucepan. Gently fry the scallions over medium heat for 1-2 minutes, or until soft.

Stir the ginger, stock, lime juice, and soy sauce into the scallions and bring to a boil. Lower the heat and simmer for 2-3 minutes.

Remove the ginger. Add the noodles and corn and bring to a boil. After 1 1/2 minutes, add the sugar snap peas and cook for another 1 1/2 minutes.

Lower the heat to bring soup back to a simmer. Stir in the shrimp and cook them for 2-3 minutes, or until pink. Stir in the sesame oil and cilantro, and serve!

#in the kitchen

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parenthood7 · 4 years ago

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Lemon Coriander Soup

These are trying times and we need to take precautions and stay at home. We also need to eat food that is healthy, nutritious, and good for the immune system.

As a family, we already have healthy eating habits. But we have decided to go one step ahead and completely cut down on junk food or processed food and carbonated drinks (all of which we have once in a while). It is a time of self-discipline and restraint.

In this critical time, it is essential to have food that your body needs. You can make a conscious decision to move into healthy eating habits and choices.

Lemon Coriander Soup

It is a clear vegetable soup flavored with lemon and coriander leaves. Lemon adds to the tangy taste and coriander leaves give subtle citrus notes in this vegetable soup.

A bowl of lemon and coriander soup can make all that cough blues go away from you in heavy monsoons or in a cold biting weather. The soup is warming, nutritious and loaded with vitamin C. Lemon coriander soup is healthy and has a good amount of vitamin C to drive your cold and cough away.

Also Read:

Besan Chilla (Gram Flour Pancakes)

Making Lemon Coriander Soup

Cover and pan and simmer till the vegetables are cooked on medium-low to medium flame.

When the veggies are cooked, add ⅓ cup coriander leaves and 2 tablespoons lemon juice. Add lemon juice as per taste. 2 tablespoons of lemon juice gives a good sour taste in the soup. If you want a less tangy or sour taste, then add ½ to 1 tablespoon lemon juice.

Stir and switch off the flame.

Lastly, add chopped spring onion greens (scallions).

Mix and serve hot lemon coriander soup in soup bowls or soup mugs. While serving you can garnish with some more spring onion greens and lemon slices. Some crushed black pepper can also be sprinkled on top of the soup. Do note to remove the lemongrass stalk before serving.

Notes

You can slightly thicken the soup by adding a bit of cornflour paste (corn starch slurry).

Soy sauce can also be added.

Add your favorite vegetables in the soup.

Lemongrass stalk is optional and can be skipped.

Homemade vegetable stock can be used instead of water.

A bit of red chilli powder or cayenne pepper can be added.

Lemon juice can be added as required.

You can even use vegetarian or vegan bouillon cubes.

Instead of spring onions (scallions) 1 small onion can be added.

Some more herbs like parsley or thyme can be added.

#food #care

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lotusawareshare · 6 years ago

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Antioxidant Grain Bowl

The Dish:

Antioxidant Grain Bowl - A brown rice medley with sauteed garlic spinach, basil roasted corn and tomato salsa, fresh baby arugula, sauteed sugar snap peas with scallions

Recipe:

Brown Rice Medley:

½ cup Trader Joe’s Brown Rice Medley with a blend of long grain brown rice, black barley, & daikon radish seeds

1 ¼ cup vegetable stock or water

Boil water or vegetable stock in a small pot. When water comes to a boil, salt to taste. Add rice medley and fresh herbs if desired. Reduce to a simmer and cover. Cook until all liquid is absorbed.

Use cooked brown rice medley and washed baby arugula as the bowl base.

Sauteed Garlic Spinach:

¾ tbsp olive oil

3 oz baby spinach

4 cloves garlic

Pinch of salt

Mince garlic cloves and wash spinach. Heat a medium-sized skillet on medium heat. Reduce to low heat and add olive oil. Once olive oil is heated saute minced garlic until light gold brown. Add spinach and saute, stirring frequently until change in color is seen. The key here is not to overcook the spinach until it loses texture. Salt to taste.

Basil Roasted Corn & Tomato Salsa:

Handful of fresh basil

⅔ cup of frozen roasted corn

1 medium sized roma tomato

1 lime wedge

1 tsp olive oil

Pinch of salt and pepper

Pinch of chili powder

Mince washed basil and dice the tomato. Heat medium-sized skillet on high heat. Reduce heat to medium and heat olive oil. Add frozen corn (or you can grill fresh corn if you’re feeling ambitious) and basil. Stir frequently to prevent corn from popping out of the pan for 2-3 minutes until corn is warm and basil is wilted. Add the diced tomato and cook for 1-2 minutes. Take off heat. Squeeze lime and season to taste.

Sauteed Sugar Snap Peas With Scallions:

3-4 oz sugar snap peas

1 scallion

1 lemon wedge

1 tsp olive oil

Pinch of salt

Finely chop scallion sprig. Heat medium-sized skillet on medium heat and add olive oil. Add sugar snap peas and saute for 1 minute. Add scallion and lemon. Saute for 1 minute or until snap peas change color and maintain their crispness. Take off heat and salt to taste.

Health Benefits:

Brown Rice Medley - High fiber content which aids in smooth digestion and helps lower cholesterol. Contains essential minerals that include phosphorus, zinc, and folate which promotes healthy bones and high energy levels. Has Vitamins A, C, and E which is essential for healthy immune function. Barley has vitamin B6, folate, and potassium and promotes heart health. Daikon seeds contain vitamin C, folate, magnesium, phosphorus, and manganese, just to name a few! These seeds are power packed with nutrients.

Arugula - Contains calcium, potassium, and folate. Vitamin C is an antioxidant in arugula that supports the immune system. Vitamin K promotes blood coagulation. Vitamin A supports eye health and kidney, lung, and heart function.

Sauteed Garlic Spinach - Garlic contains manganese, vitamins B6 and C, and selenium. It has incredible medicinal properties including combating illness, reducing blood pressure, lowering LDL cholesterol, and promoting longevity of life. Spinach is a nutrient packed super green containing high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium.

Basil Roasted Corn & Tomato Salsa - Basil is an anti-inflammatory herb that contains powerful antioxidants. It also has antibacterial properties and high level of magnesium which promotes blood flow. Corn is a grain that is a good source of antioxidant carotenoids and promotes eye health. Tomatoes are the major dietary source of antioxidant lycopene which reduces the risk of heart disease and cancer.

Sauteed Sugar Snap Peas With Scallions - Sugar snap peas contain iron, Vitamin C, and A. They can help your blood cells fight anemia, boost immune function, and promote healthy cell development. Scallions have calcium, iron, vitamins A, C, and K.

Happy eating folks! And remember, food is art.

“Let food be thy medicine.” - Hippocrates

#vegan #vegetarian #veganism #vegan food #foodie #recipes #food #nutrition #grain bowl #foodgasm #health #healthy eating

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teawithmenyc · 6 years ago

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1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

#afternoon tea #food #tea time #tea #sandwich #food porn #recipes #tea party #high tea #tea sandwiches #tea posts

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fitnesstale · 6 years ago

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Clean Eating: How Good Is It For You

#cleaneating is the newest trend in the diet and nutrition industry. The working principle of clean eating is that eating natural, whole foods and avoiding processed ones can help promote your overall health. But, many health experts are suspicious about the big claims of clean eating because this might be just another fad.

What is Clean Eating?

Clean eating is a simple diet approach to eating nutritious and whole foods and dodging processed foods. Clean eating is not just a diet. It is also a way of living.

You will eat foods in their natural state, without chemicals, and packed with nutrients – like fruits, veggies, protein, healthy fats, and whole grains. And you will completely avoid processed or refined grains, salty and sugary foods, foods with preservatives and additives, and unhealthy fats and proteins.

Follow this eating habit repeatedly and cleanse your system. It will have a positive effect on your mind and body.

Clean Eating Benefits

Here’s why you should practice eating clean:

Get an overload of dietary fiber (good carbs), lean protein, healthy fats, and vitamins and minerals.

No more frantically counting calories.

Improve your gut function.

Alleviate constipation.

Strengthen your immunity.

You will feel revived and energetic.

Weight loss.

Your mental stress levels will reduce.

Your mind will be calm.

No bloating.

You will be proactive at whatever you do.

Improve the health of your skin, hair, and nails.

Reduced risk of various lifestyle-related diseases.

You will sleep better.

Clean Eating Strategies That Work

1. Consume Unprocessed Whole Grains

Compared with refined grains, whole grains are naturally richer in dietary fiber, containing ∼80% more dietary fiber than refined grains. Hence, it is best to eat nutritious, unprocessed whole grains as they help to decrease the risk of diabetes, heart disease, and cancer and aid weight loss.

Consume 3 servings (1 serving = 16 g) of whole grains per day. Include oats, red rice, quinoa, brown rice, wheat, barley, black rice, and corn in your diet.

2. Consume Lean Protein

Lean proteins like wild-caught fish, mushrooms, free-range eggs, skinless chicken breast, and lentils are ideal.

Proteins are the building blocks, and you must eat a serving of protein with every meal. Also, proteins from plant and animal sources will prevent muscle loss.

3. Include Healthy Fats

Healthy fats like nuts, melon seeds, avocado, flax seeds, and sunflower seeds are excellent sources of healthy fats. You may also add homemade nut butter and virgin olive oil and rice bran oil for cooking.

Healthy fats are chiefly unsaturated fats that help decrease inflammation in the body. And that, in turn, helps lessen inflammation-induced obesity.

4. Consume Fruits And Veggies

The WHO and Food and Agriculture Organization of the United Nations recommend eating five servings of fruits and vegetables per day. Eating fruits and veggies has also been linked with reduced weight and lesser health problems.

So, start consuming at least 5 servings of mixed veggies and 3 servings of 3 different fruits per day.

5. Limit Added Sugar Consumption

Limiting added sugar in several processed and packaged foods will take care of many health issues like diabetes, reduced brain function, non-alcoholic fatty liver, obesity, and a few cancers.

While you are supposed to eat no more than 6 teaspoons of sugar per day, bad food habits can make you eat as many as 25 teaspoons of sugar per day! Avoid foods (including sauces and salad dressings) that contain ingredients like fructose, corn syrup, high fructose, dextrose, concentrated fruit juice, molasses, invert sugar, etc..

6. Read The Label

Always read the label. Not to see the calories but to see what ingredients are being thrown into the canned or packaged food that you are picking to eat. You will find that most of these foods are packed with preservatives and additives that are possibly toxic to your health in the long run.

7. Avoid All Kinds Of Processed Foods

Processed foods like frozen foods, instant noodles, sausage, salami, and ready-to-eat foods are a strict no-no. You should also bypass processed foods like packaged milk, readymade flatbreads/pita bread, baby spinach, chopped veggies, yogurt, cheese, and whole wheat pasta.

Maximum processed foods are low in nutrients and filled with chemicals and preservatives.

8. Shop Along The Perimeter

The margin of any supermarket is where you get all the whole grains, veggies, fruits, and healthy fats. If you want to eat clean but get easily attracted to packaged food, it is best to avoid moving around those shelves until you develop clean eating as your new lifestyle.

9. More Than 10 Ingredients, Put It Back!

The more the number of ingredients in a food, the more harmful it is. Trust you me! Processed foods have a number of ingredients to enhance their shelf life, increase their taste, and stop them from getting spoiled.

So, while seeing the label, if you find more than 10 ingredients, it is best to put it back and choose for a substitute that has a lesser number of ingredients. Eat whole and pure foods.

10. Take Care Of The Environment

By eating more plant-based foods, decreasing meat intake, and bypassing processed foods, you will help reduce the carbon print. You will help decrease the use of herbicides and pesticides, decrease the practice of injecting hormones into fish and other meats and reduce the level of air, water, and soil pollution.

Can Clean Eating Help in Losing Weight?

Yes, you will lose weight if you eat clean. Because you will eat:

a lot of dietary fiber from whole grains, fruits, veggies, and nuts

lean proteins that will help you build muscle and increase your metabolism

healthy fats that will help match the omega-6 and omega-3 ratio and reduce inflammation and stress in your body.

You will also avoid a lot of foods that have more unknown calories (like added sugar) and salt (causes water retention in the body), which will help in weight loss even if you don’t work out regularly.

Clean Eating Grocery List

Foods To Eat

Veggies – Broccoli, spinach, cauliflower, sweet potato, carrot, beetroot, radish, radish greens, kale, chard, beet greens, scallions, lettuce, cabbage, bell peppers, cucumber, zucchini, tomato, arugula, ginger, garlic, fennel, celery, asparagus, onion, Brussels sprouts, and peas.

Fruits – Apple, blackberries, strawberries, apple, orange, lemon, lime, grapefruit, plum, peach, avocado, kiwi, apricot, watermelon, honeydew melons, raspberries, papaya, banana, and pineapple.

Non-Dairy Milk – Almond milk, soy milk, coconut milk, and rice milk.

Animal Protein – Whole eggs, yogurt, cottage cheese, tuna, trout, mackerel, shrimp, clam, mussels, skinless chicken breast, and lean cuts of beef and pork.

Plant Protein – Mushroom, dried lentils, tofu, edamame, soybeans, quinoa, mixed nuts, nut butter, navy beans, hummus, and soba noodles.

Whole Grains – Quinoa, whole barley, wheat, oat bran, buckwheat, Ezekiel bread, wild rice, brown rice, red rice, and black rice.

Fats And Oils – Tahini, almond butter, olive oil, flax seed oil, avocado oil, walnut oil, grapeseed oil, sesame seed oil, sunflower butter, and cashew butter.

Nuts And Seeds – Walnut, almond, chia, macadamia, pistachio, hazelnuts, pepita, flax seeds, and melon seeds.

Natural Sweeteners – Maple syrup, agave nectar, organic honey, and palm sugar.

Beverages – Water, coconut water, freshly pressed juices, and green tea/oolong tea.

Herbs And Spices – Cilantro, dill, sage, rosemary, bay leaf, clove, cinnamon, cardamom, turmeric, cumin, coriander, parsley, nutmeg, mustard, paprika, chili powder, and Himalayan pink salt.

Others – Apple cider vinegar, white wine vinegar, balsamic vinegar, and Dijon mustard.

Foods To Avoid

Yogurt

Cheese

Whole wheat pasta

Packaged drinks

Carbonated beverages

Diet soda

Candies

Packaged ready-to-eat foods

Frozen foods

Fries

Fried chicken

Packaged chopped veggies

Salami

Sausage

Is Clean Eating Backed By Science?

No, the advantages of clean eating are not backed by science.

Yes, eating veggies, fruits, and other whole foods will help you lose weight and decrease the risk of various diseases. But many scientists think that the concept of clean eating should be linked to “healthy eating” and not “eating pure foods” or “avoiding dirty foods.”

Many others consider that the concept of clean eating may give rise to eating disorders.

Precautions

Treat clean eating as “healthy eating” and incorporate all food groups in your diet to get balanced nutrition.

Do not get controlled with eating only organic, raw, gluten-free, dairy-free foods. The more you treat food as your opponent, the worse it becomes.

Do not let clean eating make you zealous or depressed if you couldn’t stick to it.

Bottomline

Clean eating is a healthy eating and lifestyle theory that we support you to take up. But, with it comes to the responsibility of eating mindfully. Choose good food, local fruits, and veggies, and avoid trans fats, and you will be all good. Today’s clean eating idea might get wiped away by a new nutrition revolution tomorrow. So, try and see if clean eating is something that you really enjoy and if it works for you.

#cleaneating fitnesstale gym fitness health healthy motivation workout bodybuilding eatclean diet healthychoices healthyfood healthylifestyle

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gsfoodie195 · 3 years ago

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Lip-smacking Breakfast Recipes

We all know that breakfast is the most important meal of the day and it's not a good habit to skip it. Mothers always have to take so many efforts to feed their kids with different recipes for breakfast which is quite a tedious. So now, stop worrying about this and try out these simple recipes for kids for the daily breakfast and I am sure, they will enjoy their breakfast a lot.

Prosciutto and Egg Panini

Ingredients:

8 large eggs

kosher salt and black pepper

2 tablespoons unsalted butter

4 soft rolls, halved lengthwise

8 ounces prosciutto, thinly sliced

8 ounces Swiss cheese, thinly sliced

Method:

In a small bowl, whisk together the eggs, ½ tsp salt, and ¼ tsp pepper.

Melt 1 tbsp of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.

Divide the eggs among the bottom halves of the rolls.

Top with the prosciutto and cheese and sandwich with the tops of the rolls.

Melt the remaining tbsp of butter in a grill pan or large nonstick skillet over medium heat.

Place two sandwiches in the pan.

Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.

Repeat with the remaining sandwiches.

Scrambled Egg Tacos

Ingredients:

4 large eggs

kosher salt and black pepper

1 tbsp unsalted butter

4 corn tortillas, warmed

½ avocado, thinly sliced

¼ cup salsa

¼ cup Monterey Jack, shredded

2 tbsp fresh cilantro

Method:

In a medium bowl, beat the eggs with ¼ tsp each salt and pepper.

Heat the butter in a large nonstick skillet over medium-high heat.

Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.

Divide the eggs among the tortillas.

Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.

Easy Chocolate Croissants

Ingredients:

1 8-count tube refrigerated crescent rolls

1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Method:

Heat oven to 375° F.

Unroll the dough and separate it into 8 triangles.

Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.

Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup).

Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.

Egg Sandwich with Ham and Spinach

Ingredients:

1 tbsp olive oil

2 large eggs

2 whole-grain English muffins, split and toasted

1cup baby spinach

2 slices deli ham

kosher salt and black pepper

hot sauce, for serving (optional)

Method:

Heat the oil in a large nonstick skillet over medium heat, then fry the eggs to the desired doneness, 2 to 3 minutes for slightly runny yolks.

Form 2 sandwiches with the English muffins, fried eggs, spinach, and ham.

Season with ¼ tsp each salt and pepper.

Serve with hot sauce, if desired.

Savory Oatmeal and Soft-Cooked Egg

Ingredients:

½ cup quick-cooking rolled oats

Coarse salt and ground pepper

Nonstick cooking spray

1 large egg

2 tbsp shredded sharp cheddar

1 tbsp thinly sliced scallion greens

Method:

In a small saucepan, bring 1 cup water to a boil.

Add oats and pinch of salt; stir now reduce heat, and simmer until tender, about 5 minutes.

Meanwhile, heat a small nonstick pan over medium.

Coat lightly with cooking spray.

Add egg and cook until white is set and yolk is still runny, about 3 minutes.

Season egg to taste with salt and pepper.

Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.

I am sure all the yummy mummies will be quite relieved when they get to learn such easy recipes for breakfast for their kids. So try out these simple recipes for kids.

· The benefits of a healthy breakfast

· Know about the traditional American Breakfast

· The most consumed foods in the United States

· The happiness and the aroma of breakfast: always united, don’t miss it

· Family breakfast: three fun and quick ideas to make a special breakfast

· The 5 best breakfasts from other countries to inspire an original Sunday

· Top 5 easy to prepare breakfast

· 4 easy and delicious breakfasts to start the day right

· The best and easy 5 food recipes that prepare in minutes

· The 5 basic cooking recipes everyone should know

#cookie #eat #healtyfood #health #recpies #fastfood #gsfoodie #food

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gardenassist · 3 years ago

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When most people think of a garden, they envision neat rows of vegetables. However, a single-row garden layout doesn’t make the most efficient use of space, nutrients, or time.

Plus, not every home gardener has enough land to plant a space-hungry single-row garden. For very small spaces, your best choice might be a container garden on a sunny patio.

If your soil is poor, consider implementing the sheet mulching method or a raised-bed garden. Space-saving ideas include using a biointensive garden or wide-row garden for in-ground, planting in a square-foot system, or raising vegetables vertically.

If you have trouble bending down to pull weeds and pick vegetables, a raised-bed garden, such as a keyhole (a circular raised bed with a narrow, wedge-shape path to a central composting system), could work well for you. As we go into a bit more detail in this article, consider which of these methods might best suit your specific needs.

Garden Setup and landscaping choices.

Container Garden

Raising plants in containers is a great way to increase your gardening space and take advantage of a sunny deck or rooftop. Containers should have drainage holes to prevent root rot and a saucer to catch run-off water.

Containers made from recycled plastic or another waterproof material will reduce moisture loss in sunny locations. Grow bags (breathable polypropylene fabric bags filled with potting soil) are another fantastic option for raising vegetables and herbs.

If planning a container garden on a rooftop or terrace, bear in mind that containers + soil + plants + water can get heavy.

Use a quality potting soil mix and follow these steps for planting:

Place gravel in the bottom of the pot to improve drainage.

Add potting soil.

Plant seedlings and gently tamp down the soil to remove air pockets.

Water thoroughly and protect from direct sun until the plants become acclimated.

Best Choices for Vegetable Container Gardens

Many crops work well in containers, including species that are naturally compact or space-saving varieties such as miniature carrots, baby beets, patio tomatoes, and even bush pumpkins. You can raise strawberries, dwarf blueberries, and miniature fruit trees (including citrus) in pots with a bit of extra care.

Protect perennial plants from temperature extremes and bring tropical fruits indoors during cold weather. Include herbs or edible flowers to attract pollinators.

Here are a few suitable plant varieties for growing in containers:

Apple: Babe Dwarf and Garden Delicious (plant both for pollination)

Basil: Fino Verde

Beet: Early Wonder

Blueberry: Top Hat

Carrot: Thumbelina

Cherry: Compact Stella (self-pollinating)

Chives: Common Chives or Garlic Chives

Cilantro: Long-standing (bolt resistant)

Citrus: Dwarf Dancy Tangerine or Dwarf Valencia Orange (self-pollinating)

Corn: Golden Miniature

Cucumber: Bush Whopper

Dill: Compatto

Eggplant: Early Black Egg

Kale: Prizm

Lettuce: Tom Thumb

Melon: Green Machine

Peach: Bonanza Miniature (self-pollinating)

Pepper: Baby Belle

Potato: Lady Finger

Pumpkin: Wee Be Little

Spinach: Space

Strawberry: Seascape

Summer squash: Balmoral

Swiss chard: Barese

Tomato: Patio

Winter squash: Jersey Golden Acorn

In ground garden

Many gardeners choose a traditional in-ground garden to raise food at home. If you have a sunny spot with decent soil and good drainage, consider switching a section of your lawn to an in-ground garden.

In windy, dry, or hot climates, the ground will stay cooler and moisture won’t evaporate as quickly compared with raised beds or containers.

As an added bonus, start-up costs of planting directly into your in-ground garden are usually minimal. Among the planting styles to consider are biointensive single-row or wide-row gardens.

BIOINTENSIVE GARDENS

The biointensive method focuses on building soil fertility and successive plantings. To create a biointensive garden, begin by double-digging compacted soil or simply turning over already loose and friable (easily crumbled) soil.

If your climate is cold and wet, the beds may be slightly raised by mounding the soil and leveling them with a garden rake. This style of raised bed uses no lumber or other materials to hold the soil in place.

In hot, dry climates, the garden beds are slightly sunken to retain moisture. In any case, each bed is planted into the native soil and amended generously with compost.

Mulch is applied between plants to reduce weeds and feed the soil. Every time a crop is harvested, more compost is added to increase soil fertility and a new crop is planted.

SINGLE-ROW GARDENS

A single-row garden is laid out in rows that are one plant wide with walking paths between rows. This design makes envisioning your garden layout easy but requires the most space and leaves a great deal of soil open for weeds to fill in.

WIDE-ROW GARDENS

The wide-row method allows gardeners to increase their harvests by reducing the amount of space dedicated to walking paths. Unlike the single-row system, in which the width of the row depends entirely on how large each crop grows, a wide-row system dedicates about 4 feet for the width of each row or bed.

The largest crops may be planted down the center and allowed to fill in the row. Medium-size crops, such as cabbage or tomatoes, are planted in a double row with 1 to 1½ feet between the plants and a walking path down each side of the double row.

Spinach, leaf lettuce, and other small plants are usually sown by broadcasting (sprinkling the seeds across the entire wide row) to fill in the space. By reducing the number of paths and spacing the plants closely, you can raise more crops in your available space, use less water and fertilizer, and reduce weed growth. Mulching the paths further reduces maintenance and increases soil fertility.

Lasagna Gardens and Sheet Mulching

Lasagna gardening refers to building plant beds with layers of brown and green matter that break down into compost as your plants grow.

To build a lasagna garden, start by loosening up the soil with a garden fork, covering it with a layer of cardboard or newspaper, then layering brown materials (straw, leaves, etc.) 3 inches thick, alternating with green materials (composted manure, kitchen waste, etc.) 1 inch thick, watering well, then topping off with 2 to 4 inches of soil.

Seeds or seedlings are planted in the soil and may need extra irrigation until the layers fully compost. This method is a wonderful way to improve fertility, start a new garden bed easily, and actually create new soil.

Sheet mulching is basically the same idea; however, you’ll cover the soil with cardboard, then add layers of mulch and allow them to break down. The following year, this bed will be ready to plant.

Raised-Bed Gardens

For gardeners dealing with poor or wet soils, a raised-bed system may be a good option. In this method, a raised structure is built or purchased and filled with soil or a potting mix.

Raised beds Warm up faster in spring and don’t freeze as quickly in fall. In hot, dry climates it’s usually better to plant at ground level or in a sunken garden to keep roots cool and reduce moisture loss. For gardeners with mobility issues, a raised-bed system could make tending vegetables easier.

There are also “table”-style gardens, which resemble a cross between a raised bed and a container garden, that allow people in wheelchairs to grow vegetables independently.

When planning a raised-bed garden, allow enough space to walk around the beds, and don’t make the beds more than 3 to 4 feet wide, so you can reach the center.

Determine the layout of your beds, build the sides, and line the bottom with cardboard or newspaper to help kill grass before adding soil. Consider repurposing old bricks instead of purchasing lumber for the sides.

For another sustainable option, consider raised-bed kits made from recycled plastic, available from some garden supply companies. A keyhole garden is basically a circular raised bed with a central compost bin.

This type of garden works well for heavy feeders such as greens and herbs. The compost in the center leaches nutrients into the soil throughout the growing season and may be worked into the bed at the end of the season.

When designing a keyhole garden, don’t make the circle so large that you aren’t able to reach the center of the bed.

Keep in mind that the compost bin in the center is key to establishing a healthy soil ecosystem, so this feature shouldn’t be eliminated.

Another “key” feature of this type of garden is that the path makes it easy to turn your compost and work it into the bed.

Some newer keyhole-garden kits are basically a U-shape raised bed with no composting system included.

You could customize such a kit by adding your own compost bin to increase the soil fertility.

However, the circular design of the original keyhole-garden layout is designed around the compost pile and makes it easier to distribute the nutrients throughout the bed.

Square-Foot Gardens

Square-foot gardening combines a raised-bed system with custom spacing requirements for different crops. A bed is built and filled with equal parts organic compost, vermiculite (a heat-treated mineral that is lightweight and absorbent) or fine bark mulch, and coconut coir or peat moss (we’ll discuss why peat moss isn’t a sustainable choice in next article).

A 1-foot-by-1-foot grid is laid out over the bed to guide your planting. Large plants (such as zucchini or tomatoes) are generally planted in a 2-foot-by-2-foot square (or larger), and smaller crops such as scallions or spinach are planted in a grid of nine plants in a 1-foot-by-1-foot space.

Each plant is given enough room to reach maturity without leaving extra space where weeds can fill in and compete with crops.

This compact planting scenario requires less maintenance compared to a traditional single-row system. The “soil” mixture is friable, is great for plant roots, and retains moisture without causing root rot.

Fertilizer runoff into paths between rows is no longer an issue when planting intensively. In addition, this system is great for setting up an “instant garden” when you wish to get started quickly.

Straw-Bale Gardens

Another option for an easy planting space is a straw-bale garden. In this method, straw bales are placed in a sunny spot and soaked with water several weeks before planting, to begin breaking them down.

Situate the bales with the cut-end facing up and remove enough straw from the center of the top of the bale to create a shallow trench.

Fill the trench with soil and plant with seeds or seedlings. Keep the straw well watered to speed up decomposition and keep plants hydrated. The rotting straw will nourish your plantings and makes a great soil amendment.

Vertical Gardens and Vertical Stacking

Gardeners with limited space can produce more food by “growing up.” The simplest way to make use of vertical space is by training crops on a trellis or arbor instead of letting them sprawl.

Vertical gardens are great for such crops as cucumbers, pole beans, and grapes. You can also raise food in a vertical living wall planter.

In this twist on container gardening, a planter system is securely attached to a sturdy wall, filled with potting mix, fitted with an irrigation system, then planted.

Creating your own from an already designed plan is an option, or you can purchase one that’s ready-made. Consider this method for small varieties of herbs and salad greens, or choose plants that grow well in a hanging planter, such as strawberries.

Vertical Garden

Vertical stacking is another technique in which plants with different heights and light requirements are raised together to make better use of space. Tall plants that need full sun work well with shorter, shade-tolerant crops that cover the soil and help reduce weed growth. Some vertical stacking combinations that work well include:

sweet corn and pumpkins

sunflowers and lettuce

tomatoes and spinach

In another vertical-stacking method, a tiered planter provides space to raise vegetables, herbs, and strawberries.

Choices include strawberry pots with planting holes in the sides, planters with stepped planting boxes, or tiers of window box–style planters on metal racks.

Edible Landscaping

If you’re having trouble working a vegetable garden into your backyard, consider adding edible crops to your decorative landscaping.

In addition to creating a lovely and delicious landscape, you’ll also provide a diversity of plants to attract beneficial insects. Choose colorful salad greens, herbs, and pretty vegetables and fruits to dress up your landscape as well as your dinner plate.

Here are some fantastic choices for edible crops that will look right at home in a flower bed:

Artichoke

Bright Lights Swiss chard

Cayenne pepper

Cherry tomato

Chives

Freckles lettuce

Opal basil

Red Russian kale

Scarlet runner bean

Seascape strawberry

Variegated sage

Other options include blueberry bushes, dwarf fruit trees, and a host of perennial and annual herbs, vegetables, and fruits.

Check to see which plants are suitable for your growing conditions, and be sure to include a variety of different heights, textures, colors, and blooms that provide visual interest as well as food for your table (not to mention the butterflies, bees, and birds you wish to attract to your garden).

PICKING THE METHOD THAT WORKS FOR YOU

Given the many different gardening methods to consider, deciding which one is best for you might feel a little overwhelming.

Start by setting the location of your new garden, assessing your growing conditions, and determining how much space you can dedicate to growing food.

Think, too, about how much time you have to set up and maintain your garden. Additionally, what are your gardening goals? Which crops do you enjoy eating and how much of each can you put to use? There’s a lot to think about, so let’s dig in!

How Much Space Do You Have?

You’ll need to take a survey of your property to determine the best location for the fruits, herbs, and vegetables you wish to plant.

Having a large, sunny garden space is ideal; however, in the absence of this space sometimes edible plantings must be worked into shady spots or around other complications.

If you have a small yard, consider spaces around your patio, in the foundation plantings around the home, and between the sidewalk and street as potential planting areas. Perhaps there is a community garden nearby where you may rent a space.

When planning, be sure to take into account the mature size of trees and shrubs, and consider adding a bed for shade-tolerant crops such as lettuce, peas, spinach, and beets.

Siting and Sizing Your Garden

Start your eco-friendly garden out right by selecting the best location and making good use of what you already have. Here are some handy tips:

Choose a spot with 6+ hours of sun a day.

Site your garden near the home and a faucet for easy maintenance.

Check soil health, structure, and drainage.

Avoid underground utilities or septic fields.

Keep in mind that replacing some of your lawn with a garden can increase biodiversity and reduce the time and gas needed to mow. Alternatively, consider growing food in containers on a sunny deck, rooftop, or balcony.

Raised beds are a great option for an area with poor drainage or rocky soil. Many edible plants are attractive enough to tuck into a flower bed if you have a small lot. Another consideration is how much space to plan for your garden. The answer depends on the amount of food you need and which crops you’ll grow.

One bed of about 12 square feet should be plenty for a single person. For a family of four to eat fresh produce in season and preserve some for winter, you may need to cultivate 96 square feet, or more.

Some vegetables need a lot of space (e.g., winter squash and pumpkins), whereas other crops produce an abundance of food in a small space (e.g., tomatoes and pole beans).

Use the “My Organic Garden Worksheet” to make a list of the crops you wish to grow and to estimate the amount you’ll need.

Keep this list handy when you read the guide to common vegetables, their average yield, and how much space they require.

How Much Time Do You Have?

You don’t want your garden to take up every extra minute of your day, so think carefully about how much time you can dedicate to this project.

Are there certain seasons when you go on vacation? Need to take children to soccer practice every weekend? Have a maxed-out schedule because of other obligations? Consider these types of questions.

Be realistic when planning the size of your garden so you don’t get overwhelmed. It’s better to start small and add to your plantings when time allows. Plan ahead for time spent weeding, watering, pruning, checking for insects, and harvesting.

Use time-saving techniques, such as mulching to prevent weeds and installing drip irrigation (system of hoses or pipes that drip water onto the soil next to a specific plant) to reduce watering responsibilities.

Locate beds close to the house, if possible, to reduce time spent walking to and from the garden to harvest and maintain your plantings.

Method Mash-Ups

If you can’t decide which garden methods would work best for your specific needs, don’t worry! There’s no reason you have to stick with just one.

Instead, use a combination of different systems according to your space and growing conditions. For example:Install a trellis for climbing crops as a backdrop for a bed that mixes insectary plants with colorful salad vegetables and herbs. Turn a large, sunny backyard into a wide-row or biointensive garden with a compost bin and potting shed nearby. Use the sheet mulching technique around sprawling pumpkins and squash. Grow vines on an arbor over part of your patio, with vertical stacking containers of strawberries and herbs and large pots for miniature blueberries in sunny areas.Use square-foot spacing techniques in an in-ground garden rather than a raised bed.

Of course, these ideas are just a sampling for putting your outdoor space to work for you. Pay careful attention to each area of your yard and look for micro-climates that have more sun, while avoiding areas that are windy or more susceptible to frost, and choose the best gardening technique for each spot.

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curutquit · 4 years ago

Link

Boiled shrimp. Boiling up a batch is perfect for shrimp cocktail and comes out tender and juicy every time. Why would you boil shrimp, when you can cook it on the stove in a flash? Zatarain's Shrimp Boil seasonings may be used, or Old Bay seasoning, or a combination of both.

Along with plain boiled shrimp, you can use a similar technique to make a southern shrimp boil in an aromatic broth with corn, potatoes, sausage and seasonings. The water may never come to a boil. Easy shrimp boil with Old Bay, Cajun seasoning and butter.

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, boiled shrimp. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Boiled shrimp is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes delicious. Boiled shrimp is something which I've loved my whole life. They are fine and they look fantastic.

Boiling up a batch is perfect for shrimp cocktail and comes out tender and juicy every time. Why would you boil shrimp, when you can cook it on the stove in a flash? Zatarain's Shrimp Boil seasonings may be used, or Old Bay seasoning, or a combination of both.

To begin with this recipe, we have to first prepare a few components. You can have boiled shrimp using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Boiled shrimp:

{Take 4 lb of fresh shrimp.

{Make ready 3 quart of boiling water.

{Get 1 box of shrimp boil.

{Take 2 tsp of salt.

{Prepare 1 large of onion.

{Make ready 2 small of red potato.

{Take 2 stick of thick sliced celery.

{Take 1 medium of qtr lemon.

{Prepare 1 tbsp of cayenne pepper.

{Make ready 1 tbsp of vinegar.

{Get 2 clove of fresh minced garlic.

{Make ready 4 small of corn ears. halves.

This shrimp boil recipe is the best with shrimp, baby potatoes, corn and smoked sausage. Boiled shrimp is the main character today. Via boiling in water with salt, scallions, star anise, ginger and cassia bark, the shrimp get a coat taste, which further create the layers of the dish. The first boiling does not take time, since you simply have to bring the water to a boil.

Steps to make Boiled shrimp:

Bring all ingredients to a boil for 15 minutes, EXCEPT the shrimp..

Then add shrimp and boil for 2 minutes..

Let the pot soak up the flavor for 7-10 min..

Boiled shrimp are usually served in pieces instead of being served based on weight. While shrimp boils vary from coastal town to coastal town, most contain some variation of the Regardless of its origin story, the shrimp boil is without a doubt the easiest way to entertain during. Boiling raw shrimp is one of the healthiest ways to prepare it. White boiled shrimp (simplified Chinese: 白灼虾; traditional Chinese: 白灼蝦) is a variety of night dish in Cantonese cuisine. The dish is made with shrimp in boiling (灼) hot water.

So that is going to wrap it up for this exceptional food boiled shrimp recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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hydrate-or-diedrate · 3 years ago

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Okay I learned this shrimp and noodle soup recipe from a children's cookbook so not only do I not have a link, but the serving size is tiny as fuck. I always at least double the ingredients when I make it, which is often. Now get ready because it's short but still a lot of words.

Ingredients

2 tsp vegetable oil

2 scallions, trimmed and sliced diagonally

Juice of 1/2 of a lime

2 cups of fish or vegetable stock, made with a bouillon cube

1 tsp soy sauce

2 1/2 oz (75g) thin egg noodles (Honestly I usually don't measure the noodles out. I pour out the package until I can say "yeah that looks good" and that's the amount of noodles I put in.)

2 oz (60g) baby corn, halved

2 oz (60g) sugar snap peas (snip off the icky ends and cut them in half for better bite sizes)

1 drop sesame oil

4 oz (125g) ready-to-cook raw shrimp, shelled (it's tempting to but the pre-cooked shrimp if you're not used to working with raw fish, but if you use that the shrimp will be rubbery!)

2 tsp of chopped cilantro (optional)

Water chestnuts (Optional) These aren't in the recipe but I like to put them in with the baby corn and snap peas because the texture makes me giddy. I also don't have a measurement because this is another thing I eyeball when I make it.

Steps

Heat the vegetable oil in a medium sauce pan. Gently fry the scallions over medium heat for 1-2 minutes until they're soft.

Stir the stock, lime juice, and soy sauce into the scallions then bring to a boil. Once the mixture reaches a boil, lower the heat and let it simmer for 2-3 minutes.

Add the noodles and corn and bring to a boil. After 1 1/2 minutes, add the sugar snap peas (and water chestnuts if you're using them) and cook for another 1 1/2 minutes.

Lower the heat back to a simmer. Stir in the shrimp and cook them for 2-3 minutes (until they're pink).

Remove from the heat (you don't want the shrimp to get too chewy, they're done by now but will continue to cook in the remaining heat) and stir in the sesame oil and cilantro.

You're all done! Enjoy it while it's hot!

I particularly love this recipe because I don't need to make a ton of dishes for it and it doesn't take much time to make, even though it tastes great. You really only need a cutting board, a knife, a saucepan, a wooden spoon, and a liquid measuring cup. And the first two of those you can wash and put away after chopping your ingredients!

if you could ask all of your followers a singular question, what would that question be?

what's your favorite recipe (and the link)

#cooking #i guess lol #recipe #soup!#i love soup so much!#i also have a very nice curry pilaf recipe from The Legend's Cookbook if you want it

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365-money-diary · 4 years ago

Text

days 70-76

day seventy [mar. 12]

7:00 am - up early! today is vax #2. i get coffee ready for k & me and pack a few rice cakes just in case.

7:45 am - k has a bad case of diarrhea and i don’t really want to go without him so we wait it out for a bit and then head over. i’m a little late for the appointment but it’s all good. we make our way through the pod and i get my second dose of pfizer. unfortunatley no extras for k but he has a volunteer slot on tuesday.

9:45 am - make it home and hop in my first meeting of the day.

10:30 am - k brings me water and i lay down. i’m feeling a little off from the shot but overall i’m in good spirits.

12:00 pm - eat leftover pad thai and acv + water (trying a new thing for my belly fat which is either hormonal or gut health related and i’m talking both at the same time to see if i notice any difference in a month or two)

4:30 pm - meet with my coworkers for hh on zoom. learned that everyone is starting to get their shots slowly but surely. :) opt out of drinking just in case i get kicked in the ass over night.

7:00 pm - k and i decide on chipotle pick up for din. i get a burrito with light rice, black beans, corn, pico, veggies, lettuce and guac. we also split chips and salsa. k pays, and we watch tommy boy.

day seventy total: $0

day seventy-one

9:15 am - wake up feeling ok! no fever or anything – just a sore arm. k and i cuddle up in bed extra long this morning and i sweet talk him into taking me to get coffee from cartel downtown.

10:30 am - we make it to the coffee shop. he gets a nitro cold brew and i get a hot oat milk latte. he pays.

11:00 am - i start working on a blog post for chipotle chickpea melts and k plays some rocket league. i take a break to make us tofu/egg tacos for brunch.

4:00 pm - i finish my post and make buffalo popcorn.

6:00 pm - k goes to hit golf balls, but my arm is too sore so i walk to the lake instead with some wine. i get a wild urge to celebrate in some way and i stop at whole foods and buy a brownie. $4.07

8:00 pm - make it home and make buffalo chicken sandwiches for dinner with frozen onion rings along with ham brine in prep for veggie sandwiches. we watch a 3 part series about mark hoffman on netflix and turn in.

day seventy-one total: $4.07

day seventy-two

8:30 am - wake up feeling kinda groggy. our groceries from instacart are already shopped for and en route. damnit. make a chemex while i prep the kitchen.

9:45 am - k still isn’t awake yet so i just start bringing stuff in on my own. this round includes various protein bars, popcorn, buffalo sauce, vegan sour cream, apples, lemon ginger tea, rice noodles, agave, veggie sticks, gf pretzels, asparagus, green beans, brussels sprouts, seltzer, hashbrowns, salsa, veggie bouillon, chocolate bars, chocolate chips, parsley, coleslaw, cayenne, linguine, arugula, bell peppers, squash, eggplant, ciabatta rolls, nectarines, mangos, cloves, spring mix, riced cauliflower, tortillas, pasta sauce, vegan mayo, gf pasta, plant yogurt, plant cheese, real cheese, chives, hamburger buns, habeneros, potatoes, carrots, tortilla chips, sprouts, tomatoes, tofu, onions, chickpeas, romaine, limes, lemons, jalapenos, cilantro, broccoli, bread, garlic, cucumber, scallions, bananas, & frozen burritos. $301.60

11:00 am - eat leftover popcorn while k takes a walk. i work on posting my blog post to socials and even manage to squeeze out a tiktok of it.

4:00 pm - feelin’ good enough to do barre. rinse off finish and making the ham for din.

7:00 PM - snack on snap peas and ranch dressing.

8:00 PM - eat sandwiches for din with bbq pop chips.

day seventy-two total: $301.60

day seventy-three

8:30 am - pure barre charge comes out. same coffee different day. $15

12:00 pm - k is going to volunteer tomorrow to get his vaccine and requests no spicy food. i oblige and make us bbq chickpea salad.

4:00 pm - do a barre workout.

6:00 pm - veggie sandwiches for din.

day seventy-three total: $15

day seventy-four

5:15 am - k is up and at it for his volunteer slot. i roll back over for some extra sleep.

12:00 pm - make the same salad as yesterday

3:00 pm - i end up going on a goosechase all around town for some really stupid top secret thing for k’s job.

5:00 pm - give up on life and pour a rum drink. make veggie sandwiches and potatoes for din.

6:00 pm - k makes it home from his slot and takes some time to relax. I have a hh zoom with my pal SM from work.

8:00 pm - k falls asleep like a cute lil angel baby and i chill with him in the bedroom while watching some of the challenge

day seventy-four total :$0

day seventy-five

11:00 am - roast tofu in the oven for NASHVILLE HOT TOFU SALAD YEA BUDDY.

12:00 pm - it’s very good.

4:00 pm - do a pure barre live stream

6:30 pm - NY Friend is in town!! (he lives in ABQ now) We mask up and hang in the back yard and wait for Q. The three of us walk to the lake and split a bottle of wine and drink out of our own paper cups. It is very very adorable and I miss these guys so so much.

9:00 pm - on our way back i have to pee really bad. We cross a AZ Distilling Co and I can’t wait I just have to pee. They sweet talk me into getting a patio cocktail and I agree. i get this mezcal+rye concoction. It’s super good. $20.13

10:30 pm - arrive home drunk. this is the best day of the pandemic.

day seventy-five total: $20.13

day seventy-six

12:00 pm - more salad

5:00 pm decide against exercising. i’m hungover from yesterday.. Hah. prep dinner early so i can eat before lady zoom.

7:00 pm - say hi to my pals on zoom. Everyone seems pretty bummed which is annoying but i think it’ll be better when i see them in person.

10:00 pm - my everlane stuff got delivered and the pants fit which was my main concern. I order a few body suits and t shirts to supplement (all from Everlane). Look at me building my capsule wardrobe. $130.95

day seventy-six total: $130.95

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