#bass fishing pinto | Explore Tumblr posts and blogs

juniorformulamotorsport · 6 years ago

Text

Saturday, August 4th 2018 – The Harrow at Little Bedwyn, Wiltshire

Little Bedwyn is a very tiny village (also spelled Little Bedwin, and also known as Bedwyn Parva), with a population of 250 at the last count. It also has an Iron Age hill fort (Chisbury Camp), a decorated Gothic former chapel (St Martin’s) and Bedwyn Dyke, an early medieval fortification which is similar to the Wansdyke. In addition, it contains a former pub that is now a one-Michelin starred restaurant. We did attempt to eat there back in January, but due to a failure to get past Open Table’s annoying software we failed. So, with Lynne holding a voucher for the place that was her birthday present from a group of our friends, we made a fresh booking, booked ourselves in at the same B&B we’d stayed at then, and were looking forward to it with some enthusiasm by the time our taxi dropped us at the door of The Harrow. The Harrow has been run by the same couple for 20 years now, with Sue and Roger Jones receiving their first Michelin Star in 2006 and retaining it ever since. It’s also got one hell of a wine list so this was going to be a good one!

We were very quickly supplied with a glass of Collet Brut Rosé Champagne, some bread, and a spread made of butter beans. The bread was excellent, as was the spread, and the Champagne, which is 40% Chardonnay, 50% Pinot Noir (of which 15% is vinified in red wine), and 10% Pinot Meunier was delightful and did the trick of making us feel very welcome, very quickly. As did the fact that Lynne’s place setting also included a birthday card signed by all the staff!

A study of the menu was fun, though I don’t think we were ever in much doubt that we would end up opting for the tasting menu and the matching wines.

An amuse bouche of tiny little rolls of Kelmscott cured ham, smoked cod’s roe and Rosary goat’s cheese appeared while we finished off our aperitifs, and very fine they were. The smoked cod’s roe in particular packed a punch, and the whole resulting umami wave was the perfect start. The first wine was produced and poured, an excellent Von Buhl Jesuitengarten Riesling 2012, from the Pfalz in Germany. This was an old-fashioned off dry Riesling complete with the faintest hint of petrol that the old-style Rieslings tend to have. We were impressed so far. It was meant to accompany the fabulous Venison Rossini, a tiny medallion of rare venison, tender and gamey and delicious, with a sliver of Perigord truffle on top, in a tiny savoury/sweet meringue “bun”, on a round of foie gras. It was tiny but wonderful and I ended up eating it in tiny bites to try and make it last as long as possible.

Next up was a single perfect scallop, served with that classic accompaniment of chorizo and peas, the peas a summery hit of sweetness and crunch. Lynne enjoyed them and she will only tolerate peas if they are of the freshest quality possible. It was served with a Ktima Biblia Chora Ovilos 2016 white, a mixture of Assyrtiko and Semillon from Kavala in Greece. It delivers aromas of apricot and honey, tropical fruit and citrus, the latter in particular coming through in conjunction with the seafood.

So far, so good. And it only improved as we went on. The next dish was a Pembroke lobster tail, still sweet and soft and perfectly cooked, that had been deep-fried in the lightest of tempura-style batters, with a Thai spice mix that gave the flesh a pleasing level of heat.

The accompanying “noodles” were made out of courgettes, spiralised, and topped with a petal from a daylily (apparently humans can eat these; cats mustn’t).

This time the accompanying wine was South African, a Jordan Nine Yards Chardonnay 2015 from Stellenbosch. It’s made in a reserve style, from barrel selections from their best vineyard site, hence their claim that they have gone “the whole nine yards”, producing a wine packed with citrus flavours (lime) and oak. Next up was another fish dish, a Cornish sea bass, line caught, and served with minuscule, woody, earthy girolles and crunchy lemony fresh sea asparagus. The fish was beautifully cooked, flaking away as the fork was stuck into it, with a crisp skin that contrasted nicely with the soft flesh. It came with a glass of Bannockburn Pinot Noir 2016, from Central Otago in New Zealand, a light, dry red that went well with the fish.

We were now done with things that swim! Instead we had lamb, a perfect piece of Cardigan Bay lamb, which I assume is reared on the salt marshes, and tastes fabulous as a result. This is lamb as you always hope it will be and it so often isn’t! Ur-lamb if you will, served with some brilliant Provencal-inflected accompaniments, including some couscous, some tapenade, heritage tomatoes, and a glorious croquette of slow cooked lamb meat. It was as near perfect a lamb dish as I’ve encountered anywhere. It also went superbly with the Grosset Gaia Cabernet Sauvignon/Cabernet Franc 2011 from Australia’s Clare Valley. It’s grown at high altitude, and the resulting wine is plummy, jammy, densely rich with black fruits.

We now had the choice to opt out of the cheese course. We didn’t. Well, we wouldn’t, would we? We were provided with a selection of five very well-kept cheeses, served at just the right temperature and consistency, and thoroughly enjoyable. We paired them with a wine flight specifically chosen to go with the cheeses in question, which the staff kindly divided into half glasses of each, and a dessert wine for which they did the same. The wines were an Alvear Pedro Ximenez, Montilla 1927 which lived up to my claims that Pedro Ximenez really does taste like Christmas Pudding in a glass, an interesting and surprising Akashi-Tai Plum Infused Sake that was much sweeter than I’d expected and smooth as silk on the tastebuds, a Ramos Pinto Adriano Reserva port, and last but by no means least an Chilean Echeverria Late Harvest Noble Botrytis Sauvignon Blanc. I was quite happy at this end of the wine list, even if it meant that we were nearing the end of the meal.

“Eggs” have been a thing this Summer it seems to me given what happened at Skosh too. Here we had another one, this time a shortbread “soldier” and a mock egg of meringue for the white with a passion fruit and mango yolk. The passion fruit made it sharply sticky rather than too sweet, and the soldier was soft and crumbly and lovely.

The last dessert plate hit, an airily soft raspberry souffle, with a raspberry ice in a small glass, and some fresh strawberries and raspberries. It was delicious, the raspberries tart and sweet at the same time, and it was a refreshing end to a meal. The final wine was a lovely, sticky Heggies Botrytis Riesling 2015, from Eden Valley, Australia, just the right note to finish on.

We handed over the voucher, paid the remainder of the bill, and went outside to wait in the cool air for our ride back. Our lovely B&B landlady regularly acts as a taxi service for guests dining at the Harrow, so we were soon back at hers for a good night’s sleep before a trip to Stonehenge in the morning.

Food 2018 – The Harrow at Little Bedwyn, Little Bedwyn Saturday, August 4th 2018 - The Harrow at Little Bedwyn, Wiltshire Little Bedwyn is a very tiny village (also spelled Little Bedwin, and also known as Bedwyn Parva), with a population of 250 at the last count.

#2018 #Cooking #Dinners #Drink #Europe #Food #Food and Drink #Hospitality #Little Bedwyn #Michelin Guide #Michelin Stars #Pubs #Restaurants #The Harrow at Little Bedwyn #Travel #UK #Wine

1 note · View note

magancheung · 4 years ago

Text

Possum Kingdom Fishing Report and Cabin Rentals

Situated on the Brazos River in Young and Palo Pinto regions. It is west of Fort Worth Texas close to Lake cabin rental. The lake region is 17,620 sections of land with a most extreme profundity of 145 feet. It was seized in 1941 and is constrained by the Brazos River Authority. The Possum Kingdom pool level is around 1000 ft mls with a change normal evaluated high on a yearly premise, with the typical lake water being clear.

Possum Kingdom Fishing Report

Stay up with the latest about the most recent Possum Kingdom fishing report. Ensure you get the most recent update on Possum Kingdom looking for your outing. A large number of the nearby aides offer a report on their sites, so make certain to get the correct Lake Possum Kingdom Fishing Report so you can be at the ideal spot to sack your cutoff which is an exceptional 16" least length and a 5 fish each day limit. Attempt John Bryan's Guide Service for his most recent fishing report.

You can discover shoreline vegetation on the upper pieces of the lake in more shallow water zones. The lower end of the lake has a beautiful stone shoreline with rock precipices and feigns. There are numerous docks all through Possum Kingdom Lake that give incredible cover to fish, just as lay downs and standing wood. Oceanic grass can be found at specific seasons which makes for some great fishing.

Dark bass are tracked down everywhere on the lake in more profound water from 10 to 25 feet down. Keep in mind, this lake has clear water, so utilize any of the run of the mill bass draws on imperceptible light line and watch your shadow on the water. The most recent fishing report suggests that you use swim draws, spinner traps or wrench snares, which are the most loved decisions. Additionally the most recent report demonstrates that an assortment of plastic worms appears to function admirably.. When fishing in the early morning, utilize top water lures like Prop Baits, Poppers and Flukes in changing shadings.

Striped Bass are best gotten by searching for birds benefiting from schools of little trap fish driven up to the surface by the Striped Bass taking care of beneath them. The prescribed lure to utilize is live shad or a decent swim snare.

For white bass, fish up towards the waterway mouth during the bringing forth run in the spring months. Attempt spoons or dances as your best baits to look for white bass. Costello island and toward the north is a decent spot to look for catfish. For trap, utilize chicken livers, cut lure or smell lure.

Cabin rentals in Florida is reasonable at Possum Kingdom around docks and over brush heaps. Throughout the spring, fish toward the rear of inlets, docks or brush heaps. It is prescribed to utilize live shad trap for the best outcomes.

Possum Kingdom Lake Cabin Rentals

Rental lodges can be found on Possum Kingdom supply, however you should get your work done. There are a wide scope of lodge rental costs from $50 to $100 per day with week after week rates being a little lower. Rock Creek Camp offers lodge rentals at sensible costs, just as Sky Camp Family Resort.

#Vrbo Florida in the USA #Vacation rental homes Florida

0 notes

easyfoodnetwork · 4 years ago

Text

What to Eat at Costa Rica’s Dazzling Mercado Central

Breakfast at Soda Tala: coffee, aguadulce en leche (panela or unprocessed cane sugar in warm milk), a Talapinto with salchichón, and a tortilla con queso.

Wander the maze-like aisles of San José’s historic market for gallo pinto, picadillo, and anything else you could ever want

When navigating Costa Rica, landmarks are your main guide. Though street and house numbers definitely exist, the country has never fully developed a nationwide address system. Instead, you find places according to their proximity to other places: houses that belonged to famous historical figures, government buildings, statues, restaurants, and even trees are all possible reference points. If it’s a well-known spot, it’s bound to be used in an address. And the Mercado Central is the best-known of them all.

Established in 1880 and located in the heart of downtown San José, the Mercado Central is the city’s main market and spans more than an entire block of the Avenida Central. It’s a winding labyrinth of alleys and narrow corridors overcrowded with herbal remedies, flowers, local handicrafts, leather goods, spices and, of course, food.

“People here like to think of it as Costa Rica’s first mall,” says Roberto Campos, the administrator of the Mercado Central. But to describe it as a mall would be underselling its cultural importance. The Mercado’s role in Costa Rican society is vast and nebulous; this is where home remedies, staple recipes, local crafts, and traditions have lived on for more than a hundred years. The building was formally declared a cultural patrimony (a designated place of cultural importance) in 1995.

One of the most enduring parts of the market’s charm are the sodas �� small restaurant stalls and cafeterias — many of which have been operating with the same menus for more than a century. These casual eateries are where you can find some of the best traditional Costa Rican cooking from all over the country. But without much in the way of signage, finding the best sodas takes a little work: Ask other customers or vendors and follow the crowds.

In fact, it is said there are two things that will happen to anyone visiting the Mercado, regardless of whether you’re a regular or a first-time customer: you will get lost, and you’ll get distracted. The way the Mercado is organized is the result of organic growth over time rather than careful planning, which might explain why you’ll find a soda selling empanadas next to a jewelry shop, and a flower shop plunked in front of a spice stall. Some of the sodas are easy to spot and others a bit hidden, so it’s best to ask around if you’re looking for something specific. Better yet, explore.

At the time of writing, the COVID-19 regulations issued by the Costa Rican Ministry of Health still require all bars and cantinas to remain closed, including those at the Mercado Central. But the food stalls and other businesses are open as usual, from 6 a.m. to 6 p.m. every day. Some stalls accept cards and dollars, but Costa Rican colones are best. Here, then, is what to seek out for the ultimate taste of the Mercado Central.

Breakfast

The best-known breakfast dish — or possibly any dish — in Costa Rica is the gallo pinto, a magical concoction of rice and beans mixed together until the bean broth is completely absorbed by the rice. A typical gallo pinto breakfast is served with fried plantains, corn tortillas, slices of fresh cheese or a dollop of sour cream, and a protein of some sort: maybe bacon, sausage, a couple of fried eggs, fried cheese, or a steak.

At the Mercado Central, almost every soda offers its own take on the classic. Soda Tapia, a famous diner founded in 1893, serves a gallo pinto with plenty of olores (the Costa Rican version of the sofrito, with onion, cilantro, and sweet bell peppers) and optional sides including fried eggs, fried cheese, and slices of buttered bread.

Soda Tala serves another version of the gallo pinto known as the Talapinto: a thin egg omelet with chives at the base, a hefty portion of pinto, and a couple of slices of fried salchichón (sausage) on top. Natalia Cervantes (known as “Tala”) created the Talapinto at the behest of her customers, and it’s become so popular she’s trademarked the term.

Another popular breakfast dish here is the tortilla con queso or tortilla aliñada. Soda San Martín, founded in 1910, has two versions of this dish: the regular tortilla, which mixes fresh cheese into the white corn masa, and the tortilla rellena, a decadent riff stuffed with copious amounts of aged cheese and served with sour cream.

Gallos and Other Small Bites

A gallo, as defined by Costa Rican food historian Marjorie Ross, is something that can be wrapped up in a corn tortilla. That means just about anything can be a gallo, and virtually everything tastes better as one. One gallo is meant to be an appetizer; a couple make for a satisfying lunch, and you’ll find gallos at virtually every soda in the Mercado. Just pick your favorite filling.

At Soda San Bosco, which is right next to Soda San José, you can have a gallo de chile relleno (fried beef-stuffed peppers served over a couple of corn tortillas) or a gallo de barbudos (green beans, battered and fried). There’s even a gallo de canelón, which is a fried cannelloni filled with minced beef.

Gallos are also the perfect way to enjoy a good picadillo. The mixture of finely minced beef, vegetables, and spices is a requisite at any Costa Rican meal. Try the potato and chorizo version from Soda Flor del Carmen. The earthiness of the achiote, a red-hued spice commonly used throughout Central and South America, accentuates the heat of the chorizo.

The taco de camarón from Soda Flor del Carmen

And then, of course, there’s the almighty empanada, that stuffed-and-fried pocket of white corn masa that’s a ubiquitous street snack throughout Costa Rica, and much of Latin America. Recipes vary by region, and many are represented at the Mercado. The empanadas from Soda Puntarenas are considered some of the best in San José, perfectly spiced and crispy. The empanadas at Soda San Martín are known for their crunchy, herbed masa that goes great with cheese. The ones from Soda Flor del Carmen feature inventive fillings, like the pizza-flavored empanada and potato picadillo.

Lunch and Bigger Plates

Virtually every soda at the Mercado Central has its own twist on the Costa Rican casado, a combo plate of rice, beans, a protein of any kind (usually grilled or breaded chicken, pork chop, steak and onion, or fish) and salad. The formula is basic, but how each soda interprets it is what’s fascinating.

At Soda San José, the casado includes an option of chicken in tomato sauce or breaded fish, served alongside starchy sides including parboiled potatoes and spaghetti. The owner, doña Tere, always asks if you want an additional side of salad or tortillas. Soda Cristal’s casado, on the other hand, includes either breaded chicken or fish with accompaniments like a riff on Russian beet salad, spaghetti, tortilla chips, and picadillo, and a bowl of beef broth called sustancia.

Soda San Martín, which also offers casados, is known for another traditional Costa Rican dish — the olla de carne, a beef-and-vegetable stew boiled for several hours until the meat is soft and flaky. This version comes in three separate bowls: one with clear beef broth, another with meat and vegetables, and a third with plain white rice. You could try each bowl separately, but the idea is to gradually add the rice and vegetables to the broth, mixing them all together.

The caldosa — a type of Costa Rican ceviche served in a bag of Picaritas (a local brand of barbecue-flavored corn chips) — from Marisquería Costa Rica

The Mercado Central is one of the few places that still sells figurines of Nigüenta, a popular character in Costa Rican folklore, which are believed to bring good luck.

The Mercado Central is a point of confluence for many regional cuisines, and few are featured as prominently as the marisquerías, or fish shops, from the Pacific Coast. Seek out the arroz con camarones (stir-fried rice with shrimp) at the Marisquería Costa Rica, fish soup at Marisquería San José, or fried sea bass at Soda Cristal.

Coffee and Dessert

In a country known for incredible brews, a quick stop at Cafetería Central for a cup of coffee is mandatory before leaving the market. Ask for a café chorreado, a pour-over method specific to Costa Rica that uses a wooden stand fitted with a cotton sack in lieu of a paper filter.

For something sweet, La Sorbetera de Lolo Mora offers helado de sorbetera, or artisanal ice cream. “Sorbetera” is the Costa Rican Spanish word for the hand-crank ice cream maker. There’s only one flavor here, but it’s the only one you need: a delicately spiced vanilla ice cream with hints of nutmeg, cinnamon, and clove. It’s been made the same way by the Mora family for more than a century.

But if variety is your thing, try the specialty scoops at Soda Tapia in flavors like cas (a relative of the guava) and soursop, topped with chopped tropical fruits and heaps of cherry gelatin.

Lolo Mora’s famous artisanal ice cream with fruit, gelatin, and wafers

Sofía González is a Costa Rican food, culture, and technology writer living in San José.

from Eater - All https://ift.tt/2IpebyG https://ift.tt/3kmUoNA

Breakfast at Soda Tala: coffee, aguadulce en leche (panela or unprocessed cane sugar in warm milk), a Talapinto with salchichón, and a tortilla con queso.

Wander the maze-like aisles of San José’s historic market for gallo pinto, picadillo, and anything else you could ever want

One of the most enduring parts of the market’s charm are the sodas — small restaurant stalls and cafeterias — many of which have been operating with the same menus for more than a century. These casual eateries are where you can find some of the best traditional Costa Rican cooking from all over the country. But without much in the way of signage, finding the best sodas takes a little work: Ask other customers or vendors and follow the crowds.

Breakfast

Gallos and Other Small Bites

The taco de camarón from Soda Flor del Carmen

Lunch and Bigger Plates

The caldosa — a type of Costa Rican ceviche served in a bag of Picaritas (a local brand of barbecue-flavored corn chips) — from Marisquería Costa Rica

The Mercado Central is one of the few places that still sells figurines of Nigüenta, a popular character in Costa Rican folklore, which are believed to bring good luck.

Coffee and Dessert

But if variety is your thing, try the specialty scoops at Soda Tapia in flavors like cas (a relative of the guava) and soursop, topped with chopped tropical fruits and heaps of cherry gelatin.

Lolo Mora’s famous artisanal ice cream with fruit, gelatin, and wafers

Sofía González is a Costa Rican food, culture, and technology writer living in San José.

from Eater - All https://ift.tt/2IpebyG via Blogger https://ift.tt/38G1cDw

#Blogger #cooking #Eater #food #recipes

0 notes

largemouthbassnation · 5 years ago

Photo

AMAZING Big Bass Fishing with the Savage Gear 3D Bat! BIG JUMP Ontem andavam nos tomates, hj andaram nos #bigbass 😀 Mais um dia 5* na companhia do Paulo Pinto e Nuno Costa…

#big bass on topwater

0 notes

iamkellyadams · 5 years ago

Text

5 Low Fat Proteins You Should Eat and Why

It is important to eat protein, and this is due to a number of reasons. 20% of the human body is made up of protein, which, plays a crucial role in almost all of the biological process that take place inside our bodies.

It is amino acids that are the building blocks of protein, and they help to build protein in the body, they facilitate its growth and development and they build lean muscle mass.

They are the building blocks of life.

The body does not make amino acids on its own, they can only be obtained from food and specifically those foods that are high in protein.

You must ensure that you do not eat proteins containing high proportions of fat. Unfortunately, many excellent sources of proteins are very high in fat, especially that which comes from animals, like beef. Consuming too much animal proteins that are high in fat can lead to high cholesterol levels, heart disease and even stroke.

Therefore, it is wise to opt for lean meats and other protein sources that are low in fats that will provide you with the amino acids that your body requires, less the added fat and calories that are to be found in other protein sources.

The best low fat proteins are beans, grains, lean meats and seafood, and here is why.

1. Beans

Beans are rich in protein and contain very little fat. In fact, the majority of beans contain between 14 and 17 grams of protein and less than one gram of fat per cup, which is very little indeed.

The Best Beans:

Black beans

Garbanzo beans

Pinto beans

Kidney beans

Soybeans

Lentils

Tofu (soybean product)

Beans do not only provide protein: they also provide indispensable dietary fiber. It is simple to incorporate beans in your daily diet. They can be used as a replacement for beef, and incorporated in chili, soups, stews, burritos and even curries. You can even use them as a healthy, tasty salad topping.

Finally, beans are extremely cheap and can be easily found all over the world, either fresh, dry or canned.

When choosing canned products, check the label and make sure that there are no added ingredients, like sugar or salt. In any case, it is always best to get your beans dry and in their whole state and prepare them at home.

2. Whole Grains

Whole-grain foods also provide protein without fat. Teff and quinoa contain significant amounts of protein, and very little fat.

Quinoa can be used to substitute brown rice, which, is high in calories, contains less fiber than quinoa and has only one quarter of the amount of iron that quinoa contains. Therefore, quinoa is a healthier option than brown rice, and can easily be used to substitute brown rice.

Teff is usually ground and turned into a healthy type of flour, which can be used in baking, as a substitute for white flour.

Steel oats are best and can be enjoyed as a hot breakfast, or added to muffins, made into cookies and home-made energy bars.

Avoid sugar added instant oatmeal’s.

3. Lean Meats

As indicated above, you must be careful to choose the right meat, and the right cuts of that meat, if you want to use it as a way of incorporating healthy protein in your diet.

As a rule of thumb, cuts of meat with little fat, skin or bone tend to be the healthiest. Because of this, boneless, skinless chicken breasts make for a very healthy choice. A 3 ounce portion contains 27 grams of protein and only 3 grams of fat.

Turkey is another great option, and can be purchased whole, ground, in patty and in fillet form.

Red meat does hold significant nutrients as well, such as, iron, and can be enjoyed in moderation.

Choose lean cuts:

Top round roast and steak

Bottom round roast and steak

Top sirloin

Eye of round roast or steak

Hamburger that is 95% lean.

Cuts graded “Choice” or “Select” are lower in fat than those graded as “Prime.”

Removing the white marble from red meat prior to cooking will cut the fat content significantly. Also the cooking method matters here, and grilling or broiling over a rack where the fat drips away from the meat will yield the best results.

4. Seafood

There are lots of fish and seafood varieties that contain high amounts of protein and low amounts of fat.

White fish, such as cod, halibut, flounder, carp or sea bass provide between 15 and 20 grams of protein, and merely 1 to 4 grams of fat.

Shellfish, such as clams, mussels or scallops also provide good amounts of protein and are low in fat.

In order to ensure that seafood remains low in fat, stick to steaming, baking or grilling them. Unfortunately, this means avoiding the classic fish and chips.

5. Hemp Seeds

Hemp seeds are very underrated superfood especially when it comes to vegan sources of proteins. It is slowly gaining popularity and many consider hemp to be the most nutritionally complete food source in the world. Hemp is a true source of vegan protein, and gets easily absorbed in the body far better than soy protein.

Hemp seeds, are not only protein rich but it is high in fiber, omega fatty acids, Vitamins, Phosphorous, Magnesium, Potassium, Magnesium, Antioxidants, and Manganese.

Hemp seeds protein source is high in Calcium, Iron, Amino Acids, Fatty Acids, Vitamin A, Enzymes.

It is low in saturated fat, cholesterol and carbohydrates.

Hemp is a more complete protein source than egg whites, tofu, and cow’s milk.

Vegan Protein Sources

Image Credit

Enjoy Lean Protein!

Make protein a part of every meal you consume as it is crucial for the body and provides energy and keeps you satisfied, which, is always useful for the waistline!

WHAT NEXT? Try This Unique Protein and Activate 24/7 Fat Burn… by Replenishing Your Cells

After years of debate in the fitness community…

Scientific evidence finally shuts everyone up:

TRUE: There is a specific type of protein that activates 24/7 fat burn in your body.

This type of protein works by replenishing your cells, flooding them with the vital nutrients and essential amino acids you’re likely not getting from food alone.

And you probably already know – replenishing your cells is KEY for eliminating those junk food cravings that ruin your weight loss progress!

Those same cravings wake you up at night for snacking… packing on extra pounds!

Now, because this specific type of protein contains a unique digestive enzyme blend, it ensures you fully absorb this protein – now you finally feel satisfied and full all day long.

Goodbye hunger. Goodbye crazy cravings.

Think you’ve tried everything to eliminate cravings? You haven’t seen anything until you try this specific protein blend.

P.S. It’s surprisingly delicious.

It’s sweet but has no sugar… and has zero aftertaste.

At first, I figured any protein that actually works to eliminate cravings was going to taste horrible. But I was wrong!

Maybe give it a try before they run out, yeah?

The post 5 Low Fat Proteins You Should Eat and Why appeared first on Food, Health & You.

0 notes

soupoctave1-blog · 6 years ago

Text

Skinnytaste Meal Plan (April 15-April 21)

posted April 13, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

With Easter coming, I thought you’d be interested in a few dessert options if you’re entertaining. This Super moist Carrot Cake is delicious, we also love these Honey Lemon Bars, and these Coconut Macaroons.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (4/15) B: Avocado Toast with Sunny Side Egg (4) and a pear (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Spaghetti Squash Enchilada Bowls (3) with 1 ounce avocado (1) and Instant Pot Refried Beans* (0)

Totals: Freestyle™ SP 16, Calories 884**

TUESDAY (4/16) B: Avocado Toast with Sunny Side Egg (4) and a pear (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Shrimp Scampi Tacos with Caesar Salad Slaw (6)

Totals: Freestyle™ SP 19, Calories 913**

WEDNESDAY (4/17) B: Overnight Oats in a Jar (5) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Chicken and Asparagus Lemon Stir Fry (1) with ¾ cup brown rice (5) Totals: Freestyle™ SP 20, Calories 956**

THURSDAY (4/18) B: 2 scrambled eggs (0) with 1 piece toast (3) and 1 cup blueberries (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Beef, Tomato and Acini di Pepe Soup (5)

Totals: Freestyle™ SP 17, Calories 858**

FRIDAY (4/19) B: Overnight Oats in a Jar (5) L: LEFTOVER Beef, Tomato and Acini di Pepe Soup (5) D: Fish Florentine (6)

Totals: Freestyle™ SP 16, Calories 843**

SATURDAY (4/20) B: Tex Mex Migas (6) L: The Skinny Tuna Melt (4) (recipe x 2) with an apple (0) D: DINNER OUT!

Totals: Freestyle™ SP 10, Calories 651**

SUNDAY (4/21) B: Easy Bagel Recipe (3) with 2 tablespoons reduced fat cream cheese (3), 1 ounce lox (2), sliced cucumber (0), tomatoes (0) and red onion (0) L: Chicken Quiche (6) with Low-Carb Potato Salad (4) D: Apricot-Rum Glazed Spiral Ham (4) with Instant Pot Mashed Potatoes (5) and Roasted Parmesan Green Beans (1)

Totals: Freestyle™ SP 26, Calories 1,159**

**Prep Sunday night, if desired. Soak beans overnight (Sun to Mon)

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**google doc

Shopping List:

Produce

2 medium pears (any variety)

4 medium apples (any variety)

1 (5-ounce) package baby arugula

1 (10-ounce) package baby spinach

1 small (4-ounce) and 1 large (6-ounce) Hass avocado

1 medium head cauliflower (or 1 pound florets)

1 pound asparagus

2 small spaghetti squash

2 pounds Russet potatoes

12 ounces green beans (increase accordingly if you plan to cook for a crowd on Sunday)

1 small head romaine lettuce

4 ounces white mushrooms

1 medium banana

2 medium heads garlic

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch/container fresh dill (can sub 1 ½ teaspoons parsley in Potato Salad, if desired)

1 small bunch celery

1 medium jalapeno

1 small bunch scallions

4 medium vine-ripened tomatoes

1 small cucumber

3 medium lemons

1 dry pint fresh blueberries

1 (2-inch) piece fresh ginger

3 medium carrots

1 medium red bell pepper

1 large red onion

1 large yellow onion

Meat, Poultry and Fish

1 pound peeled and deveined jumbo shrimp

2 ¼ pounds boneless, skinless chicken breast

1 pound 90% lean ground beef

1 ¾ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

4 ounces smoked salmon (lox)

1 (6 to 8 pounds) Hickory smoked fully cooked spiral cut ham

Grains*

1 loaf sliced whole grain bread

1 small package all-purpose or whole white wheat flour

1 large package corn tortillas (you need 16)

1 small package quick oats

1 package dry brown rice (or 3 cups pre-cooked)

1 (1-pound) package small pasta, such as Acini de Pepe

1 (1-pound) package penne pasta (such as Ronzoni Smart Taste or Delallo Whole Wheat)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Hot sauce

Balsamic vinegar

Cumin

Chipotle chili powder

Cayenne (optional, for Refried Beans)

Red pepper flakes

Dijon mustard

Yellow mustard

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Reduced sodium soy sauce*

Canola or grapeseed oil

Bay leaves

Regular or light mayonnaise (I love Sir Kensingtons)

Red wine vinegar

Optional toppings for Easy Bagels: everything bagel seasoning, sesame seeds, poppy seeds, dried

garlic flakes, dried onion flakes)

Thyme

Paprika

Garlic powder

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 large wedge fresh Parmesan (or Parmigiano Reggiano) cheese

1 tub reduced fat cream cheese

1 tub whipped butter (can sub 2 tablespoons unsalted butter with a pinch of extra salt in Mashed

Potatoes, if desired)

1 small box unsalted butter

1 package queso fresco (can sub ¼ cup Mexican blend in Migas, if desired)

1 pint half and half

1 (17.5-ounce) tub nonfat plain Greek yogurt (I like Fage or Stonyfield Farms)

Refrigerated pie dough (for 9-inch pie)

1 pint 1% buttermilk

1 small tub light sour cream (I prefer Breakstones)

1 (8-ounce) bag reduced fat shredded Mexican cheese blend

1 (8-ounce) bag reduced fat shredded Swiss cheese (can sub 1/3 cup Mexican blend in Quiche, if desired)

4 slices reduced fat cheddar cheese

1 pint skim milk

Canned and Jarred

1 small can/jar chipotle chilis in adobo

1 (15-ounce) can garbanzo beans

1 small can/jar anchovy filets

1 (28-ounce) can diced tomatoes

1 (32-ounce) carton beef stock

2 (4.5-ounce) cans tuna in water

1 (15-ounce) can reduced sodium chicken broth

1 small jar sundried tomatoes

1 small jar dill pickles

1 small jar apricot preserves

1 (15-ounce) can tomato sauce

Misc. Dry Goods

1 package dried pinto beans

1 small package chia seeds

1 small bag chopped pecans

Cornstarch

Baking powder

1 (1.7-ounce) bottle dark rum

*You can sub gluten-free, if desired

posted April 13, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-april-15-april-21/

0 notes

bestofrepices · 5 years ago

Text

Skinnytaste Meal Plan (May 13-May 19)

posted May 11, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.

This week’s plan has a recipe from my new cookbook, The Skinnytaste Air Fryer Cookbook. Cheesy Green Chile Chicken Chimichangas. They are so good, my family is obsessed! If you don’t have the book, you can actually see a photo of the chimichanga recipe on Amazon by clicking on the photo where it says look inside.

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

MONDAY (5/13) B: Overnight Oats in a Jar (5) L: BBQ Chicken Salad (2) (Recipe x2)* D: Angel Hair Pasta with Zucchini and Tomatoes (7) with a green salad (2)* Totals: Freestyle SP 16, Calories 889**

TUESDAY (5/14) B: Bali Banana Date Smoothie (5) L: BBQ Chicken Salad (2) D: Cheesy Green Chili Chicken Chimichangas (6) with Instant Pot Refried Beans (0)*** Totals: Freestyle SP 13, Calories 877**

WEDNESDAY (5/15) B: Overnight Oats in a Jar (5) L: BBQ Chicken Salad (2) D: Quick Garlic-Lime Marinated Pork Chops (5) with Corn Tomato Avocado Salad (3) Totals: Freestyle SP 15, Calories 836**

THURSDAY (5/16) B: Bali Banana Date Smoothie (5) L: BBQ Chicken Salad (2) D: Grilled Flank Steak with Chimichurri (5) with ¾ cup brown rice (5) and 1 ounce avocado (1)

Totals: Freestyle SP 18, Calories 877**

FRIDAY (5/17) B: 2 scrambled eggs (0), 1 ounce avocado (1) and an orange (0) L: LEFTOVER Grilled Flank Steak with Chimichurri (5) over 2 cups chopped romaine lettuce (0) D: Mediterranean Sea Bass (4) with 2 ounces French bread (4) and Roasted Parmesan Green Beans (1)

Totals: Freestyle SP 15, Calories 1,065**

SATURDAY (5/18) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Bruschetta (3) D: DINNER OUT!

Totals: Freestyle SP 7, Calories 417**

SUNDAY (5/19) B: Tex Mex Migas (6) L: Lemon Asparagus Couscous Salad with Tomatoes (5) D: Juicy Turkey Burgers with Zucchini (3) on a whole grain bun (3) with Air Fryer French Fries (5) (Recipe x4)

Totals: Freestyle SP 22, Calories 949**

*Prep Sunday night, if desired. Green salad includes 4 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 1/2 cup light vinaigrette. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Soak beans overnight Monday to Tuesday.

**google doc

Print Shopping List

Shopping list:

Produce

2 medium bananas

2 medium and 1 large ear of corn

2 large heads garlic

2 medium shallots

1 (6-ounce) clamshell fresh blackberries

1 (6-ounce) clamshell raspberries

1 (6-ounce) clamshell blueberries

1 (12-ounce) clamshell strawberries

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 medium container/bunch fresh basil

4 medium (6-ounce) Russet or Yukon Gold potatoes

3 small Persian cucumbers (or 1 large English cucumber)

1 small cucumber

1 small bunch scallions

1 (5-ounce) bag/clamshell mixed greens

3 medium lemons

1 medium lime

2 medium navel oranges

1 small jalapeño

¾ pound fresh (thin) asparagus

1 ¼ pounds (3) zucchini

2 small (4-ounce) and 2 medium (5-ounce) avocado

12 ounces green beans

1 small fennel bulb

2 large heads Romaine lettuce

1 large red onion

1 small and 1 large yellow onion

2 dry pints cherry or grape tomatoes

5 small and 8 medium vine-ripened tomatoes

Meat, Poultry and Fish

1 pound (2) boneless, skinless chicken breasts

1 ¼ pounds (8) thin-cut boneless, skinless chicken breast cutlets

1 ½ pounds flank steak

24 ounces (4) lean boneless pork chops

1-1 ¼ pounds (4) skinless Chilean sea bass fillets (or other sustainable firm white-fleshed fish fillets)

1 pound 93% lean ground turkey

1 small rotisserie chicken (or an extra 1 pound raw boneless, skinless chicken breast)

Grains*

1 small package quick oats

1 package whole grain or regular angel hair pasta

1 package low-carb whole wheat tortillas (I use La Tortilla Factory)

1 small package dry brown rice (or 3 cups pre-cooked)

1 (8-ounce) loaf French bread

1 small bag all-purpose or white whole wheat flour

1 small package corn tortillas

1 small package seasoned whole wheat breadcrumbs

1 package 100 calorie whole wheat buns (I like Martin’s)

1 small package whole wheat pearl couscous

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Fine sea salt (can sub Kosher salt in Refried Beans, if desired)

Pepper grinder (or fresh peppercorns)

NuNaturals Vanilla liquid stevia (or sweetener of your choice)

Cinnamon

Reduced sodium Montreal Chicken seasoning

BBQ sauce

Crushed red pepper flakes

Light vinaigrette (or make your own with ingredients in list)

Honey

Cumin

Chili powder

Cayenne (optional for Refried Beans)

Paprika

Garlic powder

Dried oregano

Apple cider vinegar (I like Braggs)

Balsamic vinegar

Dairy & Misc. Refrigerated Items

Light ranch dressing (or ingredients to make your own)

1 small block pepper jack cheese

1 small package part-skim mozzarella (not shredded)

1 small package queso fresco

1 small wedge fresh Parmesan cheese

1 dozen large eggs

1 (8-ounce) tub sour cream

1 quart 1 % milk

1 (32-ounce) carton unsweetened almond milk (can sub ½ cup 1% milk in Overnight Oats, if desired)

1 container light whipped cream

1 (6-ounce) container plain nonfat Greek yogurt

Canned and Jarred

1 (28-ounce) can whole peeled tomatoes

1 small jar pitted Kalamata olives

1 small jar salsa

1 (15-ounce can) low sodium vegetable or chicken broth

1 (15-ounce) can chickpeas

1 (4-ounce) can mild diced green chiles

Misc. Dry Goods

1 small package chia seeds (you only need 1 Tbsp so you can buy from bulk bin, if desired)

1 small bag chopped pecans (you only need 2 Tbsp so you can buy from bulk bin, if desired)

1 small package pitted dates (you only need 2 so you can buy from bulk bin, I desired)

1 small package dried pinto beans

1 small package powdered sugar

1 bottle dry white wine

*You can sub gluten-free, if desired.

Print Shopping List

posted May 11, 2019 by Gina

The post Skinnytaste Meal Plan (May 13-May 19) appeared first on All Repices.

from WordPress https://ift.tt/2GDxxvz via IFTTT

#IFTTT #WordPress

0 notes

lilylink9-blog · 5 years ago

Text

Skinnytaste Meal Plan (April 15-April 21)

posted April 13, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

THE DETAILS:

Totals: Freestyle™ SP 16, Calories 884**

TUESDAY (4/16) B: Avocado Toast with Sunny Side Egg (4) and a pear (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Shrimp Scampi Tacos with Caesar Salad Slaw (6)

Totals: Freestyle™ SP 19, Calories 913**

THURSDAY (4/18) B: 2 scrambled eggs (0) with 1 piece toast (3) and 1 cup blueberries (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Beef, Tomato and Acini di Pepe Soup (5)

Totals: Freestyle™ SP 17, Calories 858**

FRIDAY (4/19) B: Overnight Oats in a Jar (5) L: LEFTOVER Beef, Tomato and Acini di Pepe Soup (5) D: Fish Florentine (6)

Totals: Freestyle™ SP 16, Calories 843**

SATURDAY (4/20) B: Tex Mex Migas (6) L: The Skinny Tuna Melt (4) (recipe x 2) with an apple (0) D: DINNER OUT!

Totals: Freestyle™ SP 10, Calories 651**

Totals: Freestyle™ SP 26, Calories 1,159**

**Prep Sunday night, if desired. Soak beans overnight (Sun to Mon)

**google doc

Shopping List:

Produce

2 medium pears (any variety)

4 medium apples (any variety)

1 (5-ounce) package baby arugula

1 (10-ounce) package baby spinach

1 small (4-ounce) and 1 large (6-ounce) Hass avocado

1 medium head cauliflower (or 1 pound florets)

1 pound asparagus

2 small spaghetti squash

2 pounds Russet potatoes

12 ounces green beans (increase accordingly if you plan to cook for a crowd on Sunday)

1 small head romaine lettuce

4 ounces white mushrooms

1 medium banana

2 medium heads garlic

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch/container fresh dill (can sub 1 ½ teaspoons parsley in Potato Salad, if desired)

1 small bunch celery

1 medium jalapeno

1 small bunch scallions

4 medium vine-ripened tomatoes

1 small cucumber

3 medium lemons

1 dry pint fresh blueberries

1 (2-inch) piece fresh ginger

3 medium carrots

1 medium red bell pepper

1 large red onion

1 large yellow onion

Meat, Poultry and Fish

1 pound peeled and deveined jumbo shrimp

2 ¼ pounds boneless, skinless chicken breast

1 pound 90% lean ground beef

1 ¾ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

4 ounces smoked salmon (lox)

1 (6 to 8 pounds) Hickory smoked fully cooked spiral cut ham

Grains*

1 loaf sliced whole grain bread

1 small package all-purpose or whole white wheat flour

1 large package corn tortillas (you need 16)

1 small package quick oats

1 package dry brown rice (or 3 cups pre-cooked)

1 (1-pound) package small pasta, such as Acini de Pepe

1 (1-pound) package penne pasta (such as Ronzoni Smart Taste or Delallo Whole Wheat)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Hot sauce

Balsamic vinegar

Cumin

Chipotle chili powder

Cayenne (optional, for Refried Beans)

Red pepper flakes

Dijon mustard

Yellow mustard

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Reduced sodium soy sauce*

Canola or grapeseed oil

Bay leaves

Regular or light mayonnaise (I love Sir Kensingtons)

Red wine vinegar

Optional toppings for Easy Bagels: everything bagel seasoning, sesame seeds, poppy seeds, dried

garlic flakes, dried onion flakes)

Thyme

Paprika

Garlic powder

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 large wedge fresh Parmesan (or Parmigiano Reggiano) cheese

1 tub reduced fat cream cheese

1 tub whipped butter (can sub 2 tablespoons unsalted butter with a pinch of extra salt in Mashed

Potatoes, if desired)

1 small box unsalted butter

1 package queso fresco (can sub ¼ cup Mexican blend in Migas, if desired)

1 pint half and half

1 (17.5-ounce) tub nonfat plain Greek yogurt (I like Fage or Stonyfield Farms)

Refrigerated pie dough (for 9-inch pie)

1 pint 1% buttermilk

1 small tub light sour cream (I prefer Breakstones)

1 (8-ounce) bag reduced fat shredded Mexican cheese blend

1 (8-ounce) bag reduced fat shredded Swiss cheese (can sub 1/3 cup Mexican blend in Quiche, if desired)

4 slices reduced fat cheddar cheese

1 pint skim milk

Canned and Jarred

1 small can/jar chipotle chilis in adobo

1 (15-ounce) can garbanzo beans

1 small can/jar anchovy filets

1 (28-ounce) can diced tomatoes

1 (32-ounce) carton beef stock

2 (4.5-ounce) cans tuna in water

1 (15-ounce) can reduced sodium chicken broth

1 small jar sundried tomatoes

1 small jar dill pickles

1 small jar apricot preserves

1 (15-ounce) can tomato sauce

Misc. Dry Goods

1 package dried pinto beans

1 small package chia seeds

1 small bag chopped pecans

Cornstarch

Baking powder

1 (1.7-ounce) bottle dark rum

*You can sub gluten-free, if desired

posted April 13, 2019 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-april-15-april-21/

#read more #see more #check it out #interesting #learn more

0 notes

easyfoodnetwork · 4 years ago

Text

Everything You Need to Know About Costa Rican Food

A dish from manos en la masa in San José, Costa Rica | Courtesy of Hulu

Abundant farmland, seas, and jungles, plus a stunning mix of cultural influences, have made Costa Rica a Latin American food destination

Costa Rica is one of the few countries on earth where someone can spend an entire week and leave without having any real sense of the local cuisine. The closest many travelers ever get is trying zapote and guanábana at the hotel breakfast bar, secluded inside a resort town, surrounded by expats. What they miss out on is one of Latin America’s most underappreciated cuisines.

This is a country where anything and everything grows. You can walk down the busiest streets in San José and pick pitaya and wild tomatoes right from the sidewalk. Beyond the cattle ranches and coffee plantations, small farmers grow vegetables like chayote, arracacha, and purple corn that are often sold through the country’s vast network of ferías, the weekly regional farmers markets held in every corner of the country. There are minty drinks from mucilaginous, chia-like seeds of a plant called chan, and syrups made from the carob-like pods of a tree called carao. There are addictive bar snacks made from beans and chicharrón, plus seafood from two coasts. Corn is ubiquitous, used to make tortillas, tamales, and cookies.

Costa Rica was one of the first countries to allow American travelers during the COVID-19 pandemic, and restaurants remain open at reduced capacity. While the safety of international travel is still not clear, for future trips, plan to step outside of the expat bubble, away from the multinational hotel chains and toward any small-town restaurant or market — you’ll see the world of Costa Rican cuisine begin to open up. Here, then, is a comprehensive guide to navigating all the ins and outs of eating in Costa Rica.

Courtesy of Hulu

An indigenous woman from the Amburi Koswak tribe plates a traditional Costa Rican spread

Understanding the Influences

“We are a beautiful mix of cultures,” says chef Pablo Bonilla, whose restaurants Sikwa and Francisca reinterpret Indigenous and pre-1950s recipes, respectively. “From Spain came the Catalans, Andalusians, Galicians. Africans came from Guinea, Ghana, and later via Jamaica. Plus, Indigenous descendants of the Mayas in the north and Chibchas in the south.”

Prior to colonization by the Spanish, Costa Rica fell in between the more dominant cultural groups from the north and south, and the country’s present-day Indigenous communities reflect this overlap. In Guanacaste and the Nicoya peninsula, communities of Chorotega, the southernmost descendants of the Maya, still grow and process corn much in the same way they have for thousands of years. Many of their traditional foods, such as tortillas and pancake-like chorreadas, were adapted by the wider population, while the use of porridges and drinks made from maíz pujagua, or purple corn, are more isolated. In the mountainous Talamanca region in the south, communities of Bribri and Boruca people live off the land, safeguarding many ancestral ingredients, while also growing cacao for wider consumption.

Like in the rest of the region, colonization swept across the land like a hurricane, wiping out much of Costa Rica’s native foodways while introducing European livestock and agriculture. The Spanish cut down forests to raise cattle and pigs and planted wheat and rice. Many national recipes, such as olla de carne and countless sweets, are of Spanish origins, having been adapted to involve regional ingredients.

While some Afro-Costa Ricans are descended from enslaved Africans who were forcibly brought to the region during the colonial period, a far greater number are descendants of the English-speaking Jamaican migrants who came in the 19th century and settled on the Caribbean coast. Here, coconut milk is a staple ingredient, used in seafood stews like rondon or to cook rice and beans, as are root vegetables like cassava and yams.

While it hasn’t always been for the best, the United States has also left its mark on Costa Rican cuisine. A surge of Americans have migrated to the country in recent decades, more than 70,000 by some estimates, and many have gone on to open restaurants and start small culinary projects, with mixed success. However, American influence has a much lengthier history tied to monocultures (banana, pineapples, coffee), which have had drastic effects on the country’s food system as well as the environment.

Shutterstock

A classic casado de res served on banana leaf

The Dishes to Know

Gallo pinto (rice and beans)

Claimed by both Costa Rica and Nicaragua, gallo pinto is the regional variation of rice and beans, which is usually seasoned with bell peppers, cilantro, and onions. The name, which translates to “spotted rooster,” refers to the spots of beans that stand out against the white rice, though sometimes it’s just referred to more casually as pinto. For breakfast, it might be served with a fried egg, while for lunch and dinner it’s a side to meat or fish.

There are subtle regional variations. For instance, black beans are the norm, though in Guanacaste, on the Pacific coast closer to Nicaragua, red beans are more typical. The condiment Salsa Lizano, a light brown sauce similar to Worcestershire that’s found on most Costa Rican tables, is stirred into the pot in San José and around the Valle Central. On the Caribbean coast, it might be cooked with coconut milk and chiles.

Chifrijo (fried pork with red beans}

Nearly every cantina in Costa Rica serves this bar snack, which is believed to have been first prepared in the late ’70s at the still-functioning Cordero’s Bar in the town of Tibás outside San José. Its name is the combination of its two signature ingredients: fried pork (chicharrón) and beans (frijoles). It’s sometimes served with a base of rice or toppings like avocados and tomatoes, but the original preparation is eaten more like a bowl of nachos, with tortilla chips and chilera (spicy pickled vegetables) on the side.

Rondón (seafood and coconut stew)

Whatever fish and vegetables a cook has “run down” to by the end of the week get thrown in a pot with coconut milk, herbs, and spices for this typical dish of Costa Rica’s Caribbean coast. The thick stew is found in many parts of the Caribbean and was brought to Central America by Jamaican laborers in the latter half of the 19th century. In Afro-Costa Rican communities like Cahuita or Puerto Limón, rondón might include red snapper, clams, mussels, conch, or sea snails, plus green plantains, cassava, and chiles with a side of coconut rice and breadfruit.

Casado (combo plate)

Translating to “married man,” the casado is Costa Rica’s typical lunch plate. There’s no set recipe, but rather a general mix of simply prepared vegetables with a protein. It might be grilled fish, stewed beef, a pork chop, or fried chicken served with white rice, beans, and coleslaw or some sort of salad of iceberg lettuce and tomatoes. Everyone makes it a little differently, though: They might add fried plantains, slices of avocado, tortillas, or a fried egg, depending on the region and the season.

Olla de carne (beef and vegetable stew)

Olla de carne is eaten every weekend in many Costa Rican homes, often for family gatherings as the long cooking time and amount of vegetables added make it difficult to make in small portions. Beef, usually short ribs and various off cuts, is simmered for four to eight hours with a handful of vegetables that may include yuca, potatoes, chayote, carrots, corn, or plantains. It’s then served with rice and beans on the side, of course.

Getty Images / Sergio Amiti

A bowl of seafood ceviche

Picadillos (vegetable hash)

There’s no truer reflection of Costa Rica’s agricultural bounty than these homey hashes, simple mixes of chopped vegetables sauteed in fat with onions, stock, herbs and other seasonings. The name of the dish always states the primary vegetable being used, such as picadillo de zapallo (squash), vainitas (green beans), chayote, arracache (arracacha), papa (potato), and even fruits like papaya. It’s served over white rice, sometimes with a protein like ground beef or chorizo, or on corn tortillas to make gallos — Costa Rica’s version of the taco — a picadillo becomes a full meal.

Chorreadas (corn pancakes)

These sweet or savory pancakes, made from ground, fresh white or yellow corn, are a staple in Costa Rican kitchens and sodas (small, simple, often family-run establishments) for breakfast. The most typical versions, where the corn is ground by hand, can be traced to pre-Columbian times, though today it’s more likely to be blended in a food processor and thickened with flour and eggs. When sweet (and they are rarely overly sweet), they might be drizzled with honey or syrup. When savory, a dollop of sour cream-like natilla is usually served on top.

Ceviche

Unlike its Peruvian counterpart, Costa Rican ceviche features fish that’s typically marinated in lime juice for at least an hour in the fridge, rather than just seconds, resulting in a more opaque, less raw-tasting fish. It’s usually made with peeled shrimp or firm white fish like sea bass, though sometimes you’ll find chuchecas (blood clams) and a mixture of finely chopped or minced onions, tomatoes, garlic, and cilantro. And many locals swear by a splash of ketchup or tabasco.

Tamales

In the days before Christmas, a favorite pastime is the tamaleada, when families get together to make the star of Christmas dinner: pork tamales. Costa Rican tamales have been adapted from their Indigenous origins to include introduced ingredients like rice, chicken, beef, and carrots. They are never steamed in a corn husk; rather, they are always made in a banana leaf, and when two of them are tied together, as they are often sold, it’s called a piña.

Beef turnovers (patí)

In snack bars and sodas in Caribbean towns like Puerto Limón and Cahuita, the patí is ever-present. Similar to a Jamaican beef patty, but spiced with the local chile panameño, or ají chombo, it is a means of survival for many Afro-Costa Rican women who once sold them on trains and busy streets from wicker baskets, and continue the tradition from Tupperware containers.

Shutterstock

The Churchill, made with red kola syrup and condensed milk, is Costa Rica’s signature copo.

Peach palm soup (sopa de pejibaye)

Pejibaye, a starchy orange palm fruit, has been widely planted across Costa Rica even prior to colonization. The fruit needs to be boiled for at least an hour to be edible, and then, once peeled and pitted, it can be pureed into a soup with stock, cream, and seasoning.

Shaved ice (copo)

On plazas and beaches throughout Costa Rica, kiosks and roving carts specialize in a local variety of shaved ice called copos or granizados. The cups or cones are topped with everything from milk powder and flavored syrups to fresh fruit and marshmallows. The most emblematic variation is the Churchill, which was named after a man in Puntarenas who looked remarkably like Winston Churchill and always ordered his copo with bright red kola syrup and condensed milk.

Sweetened squash paste (miel de chiverre)

Costa Rica has the typical pan-Latin sweets like flan, tres leches cake, and arroz con leche, but more endemic is this chunky, sweet paste made from chiverre, the fig leaf gourd. This large squash has a sweet, spaghetti-like flesh that gets dried and then cooked with panela, cinnamon, and other spices. The locals’ favorite way to eat it is as the filling of a sweet empanada, though it’s also used to make candy or just eaten with a spoon.

What to Drink

Coffee probably comes to mind when one thinks of drinking in Costa Rica, and there’s a good reason for that. While coffee growing was focused mostly on quantity for more than a century, recent decades have seen a shift toward greater traceability and micro-lots, resulting in more distinct coffees that can be found in new-wave coffee cafes and roasters in San José and the occasional beach town.

In rural and Indigenous parts of the country, you can still find ancient, sweetened drinks like pinolillo and tiste, made from cornmeal or rice and cacao, as well as agua de sapo, a refreshing concoction made from ginger, panela, and lime. There are also chichas, low-proof drinks made from fermented corn or fruits like pejibaye.

In terms of alcohol, the national firewater is the sugarcane-based guaro, which is sometimes mixed with tomato juice, lime juice, and hot sauce for the shot-sized chiliguaro. The general population leans toward mass-market lagers like Imperial and Pilsen, though a growing number of craft breweries around the country, like Treintaycinco, Cervecería Calle Cimarrona, Costa Rica’s Craft Brewing Co., and Domingo 7, are making inroads. Meanwhile, experimental bartenders are breaking new ground by featuring local botanicals and fermented drinks on the drink lists at area hot spots like Bebedero from celebrity bartender Liz Furlong, the clubby Selvática, and hotel bars Celajes and Sentido Norte.

Courtesy of Hulu

Bartender Liz Furlong crafting a drink at Selvática

When to Eat

With foods like rice, beans, and tortillas often eaten at breakfast, lunch, and dinner, meals in Costa Rica can seem repetitive. Breakfast tends to be heavy, with gallo pinto sometimes joined by eggs and fried plantains, while lunch and dinner will swap out the eggs for simple proteins and add a few vegetables. In the afternoon, especially on the weekends, a cup of coffee and a baked good like an empanada or cookie may be added.

During the week, most meals are taken at home, including midday lunch, when many businesses shut down, and might be followed by a siesta. Those on the go might stop by a soda, which are usually open from breakfast until the afternoon, while other restaurants tend to close their kitchens by 10 p.m., if not earlier. For weekend lunches, family gatherings become full-day affairs with tamales and slow-cooked stews like olla de carne, while rural and beach restaurants are at their busiest.

Where to Eat

While gringo-run restaurants with standard international menus full of imported ingredients rule many resort towns, they aren’t where most Ticos opt to eat. Fresh, seasonal produce and locally raised and caught meats and seafood can often be found along the side of the highway. Outside of formal restaurants, there are some other spots for a good meal:

Sodas

Outside of someone’s home, sodas are the place to eat traditional Costa Rican food. These unpretentious, independent restaurants range from simple lunch counters in urban markets to sprawling, family-run restaurants in the countryside. The menus will have a mix of regional favorites, plus low-cost set meals like casados.

Marisquerías

Marisquerías are similar to sodas, but they specialize in seafood. They are mostly found along the coasts, though not necessarily right on the beach. They’ll offer simple dishes like camarónes al ajillo (garlic shrimp), arroz con mariscos (rice with mixed seafood), grilled or fried fish, soups, and ceviches.

Ferias del agricultor

On Fridays, Saturdays, or Sundays, every region of Costa Rica holds its weekly feria, a farmer’s market positioned around seasonal fruits and vegetables. There’s often live music and vendors selling ready-to-eat foods like pipas (young coconuts), sliced fruits, gallos, and empanadas.

Roadside fruit stands

On highways and country roads throughout Costa Rica, open-air fruit stands are an easy pit stop. Aside from the mangoes and bananas, keep an eye out for lesser-known fruits like manzana de agua (water apples), guanábana (soursop), carambola (star fruit), mamón Chino (rambutan), mamey, and marañon (cashew fruit).

Courtesy of Hulu

Pablo Bonilla of Sikwa

What’s Next

The restaurant revolution that swept up much of South America and eventually Central American neighbors like Panama and Guatemala arrived late to Costa Rica but is now in full swing, at least around the capital.

After years working in France, chef José González returned home and opened Al Mercat in 2014, and he began exploring the country’s biodiversity through foraged and fermented ingredients. During the pandemic, he moved the restaurant from its original Barrio Escalante to his parent’s ranch on the outskirts of San José. At Sikwa, Pablo Bonilla has been working with Indigenous communities like the Boruca and Bribrí to resurrect ancestral dishes, while Silvestre, set in a beautifully restored 1930s Barrio Amón house, is serving contemporary Costa Rican food through its elaborate tasting menus.

Former Jamie Oliver right-hand man Sebastián La Rocca, who was born in Argentina, has built a mini empire in Escazu with his wood-fired Costa Rican cooking at Botaniko, speakeasy izakaya Rōkka, and ghost kitchens slinging gourmet burgers and choripan. Additionally, at Descarada Tradición, Sofía Campos and Luis Chaves are reviving the tradition of the gallo with housemade tortillas, while at MadFish, Tere Moreno is helping raise the profile of the artisan fishing community of Puntarenas.

This renewed culinary scene is still in its early days, though it’s gradually spreading toward the jungles and beaches, where pop-ups, surf cafes, and creative street-food vendors are showing signs they’re more interested in working with the country’s natural bounty than trying to appeal to the unsustainable demands of tourists.

Courtesy of Hulu

A whole fish with plantains, rice, and beans

Writer and photographer Nicholas Gill is the co-founder of New Worlder.

from Eater - All https://ift.tt/3kugYnD https://ift.tt/2It7ifs

A dish from manos en la masa in San José, Costa Rica | Courtesy of Hulu

Abundant farmland, seas, and jungles, plus a stunning mix of cultural influences, have made Costa Rica a Latin American food destination

Courtesy of Hulu

An indigenous woman from the Amburi Koswak tribe plates a traditional Costa Rican spread

Understanding the Influences

Shutterstock

A classic casado de res served on banana leaf

The Dishes to Know

Gallo pinto (rice and beans)

Chifrijo (fried pork with red beans}

Rondón (seafood and coconut stew)

Casado (combo plate)

Olla de carne (beef and vegetable stew)

Getty Images / Sergio Amiti

A bowl of seafood ceviche

Picadillos (vegetable hash)

Chorreadas (corn pancakes)

Ceviche

Tamales

Beef turnovers (patí)

Shutterstock

The Churchill, made with red kola syrup and condensed milk, is Costa Rica’s signature copo.

Peach palm soup (sopa de pejibaye)

Shaved ice (copo)

Sweetened squash paste (miel de chiverre)

What to Drink

Courtesy of Hulu

Bartender Liz Furlong crafting a drink at Selvática

When to Eat

Where to Eat

Sodas

Marisquerías

Ferias del agricultor

Roadside fruit stands

Courtesy of Hulu

Pablo Bonilla of Sikwa

What’s Next

Courtesy of Hulu

A whole fish with plantains, rice, and beans

Writer and photographer Nicholas Gill is the co-founder of New Worlder.

from Eater - All https://ift.tt/3kugYnD via Blogger https://ift.tt/38yBVv9

#Blogger #cooking #Eater #food #recipes

0 notes

largemouthbassnation · 5 years ago

Text

BASS Fishing COLD WEATHER!!!! Pinto lake

-Bass fishing weather was 33 degrees -Pinto Lake Watsonville, California source

View On WordPress

#bass in cold weather

0 notes

conners-clinic · 6 years ago

Link

From our office handout:

NEW Eating God’s Way for Cancer

Meat (grass-fed organic ONLY – high in protein and Omega 3)

NO meat for first ___12_____months

meat bone soup or stock, liver and heart (must be organic)

lamb, buffalo, elk, venison, beef, goat, veal

jerky (organic with no chemicals, nitrates, or nitrites)

beef or buffalo sausage (with no chemicals and preferably no pork casing)

Fish (wild- caught ONLY, and the fish must be fish with fins and scales. Eg: No catfish)

NO fish for first _____3____months

fish soup or stock, salmon, halibut, tuna, cod, scrod, grouper, haddock, walleye, panfish, lake fish

trout, orange roughy, sea bass, snapper, sardines (canned in water or olive oil only), herring, sole, whitefish

Poultry (pastured, free-range and organic)

NO poultry for first _____3_____months

poultry bone soup or stock, chicken, Cornish game hen, guinea fowl, turkey, duck

chicken or turkey bacon or sausage

Lunch Meat (organic, free range, and hormone free ONLY)

NONE

Eggs (high omega-3/DHA or organic is best)

chicken eggs (whole with yolk) UNLESS Egg intolerant

Dairy (organic and UN-Pasteurized (RAW) ONLY – NON if Dairy Intolerant!)

NO dairy for first _____12______months – NOTE: NO Kefir or Kombucha if yeast or mold are found to be a part of your problem!

Really NO Dairy for everyone is BEST unless RAW but that’s hard to find

homemade kefir made from raw goat’s milk or raw cow’s milk

raw goat’s milk hard cheeses, raw cow’s milk hard cheeses

goat’s milk plain whole yogurt, organic cow’s milk yogurt or kefir

raw cream, raw butter if possible (or organic)

Fats and Oils (organic is best, you MUST EAT A LOT OF GOOD FAT)

Oil: coconut oil is BEST FOR EVERYTHING, extra virgin (best for cooking) olive oil,

Spread: Ghee butter; RAW butter

Avocado (eat one every day), coconut milk/cream (canned), oil

Vegetables (organic fresh or frozen is best)

ALL veggies are good – especially lower carb, organic (broccoli, artichokes, asparagus, beets, cauliflower)

STRICTLY LIMIT white potatoes and corn (corn is really a grain), eat sweet potatoes instead

Fruits (organic fresh or frozen is best)

Stone fruits are BEST – fruits with a pit

LIMIT dried fruits (no sugar or sulfites), raisins, figs, dates, prunes; NO FRUIT JUICES!!!

Grains and Starchy Carbohydrates (organic is best, and whole grains and flours are best if soaked for six to twelve hours before cooking) ***Brain-Based Therapy patients MUST stay off Gluten!!!

NO GRAINS is best!!!!!!!!!!! Yes, that’s right, I said NO GRAINS!

Gluten-FREE oats, rice, millet

Pamela’s Mix brand flour for baking, waffles, pancakes; use Quinua

UDI bread is a good gluten free brand that makes bread and muffins but it is high carbs!

Sweeteners (NO Artificial and NO High Fructose Corn Syrup!!!)

Unheated raw honey; LOCAL honey; date sugar; stevia; pure maple syrup; NO ARTIFICIAL SWEETNERS!!!!!! (these kill you!)

Beans and Legumes (best if soaked for twelve hours)

miso, lentils, tempeh, natto, black beans, kidney beans, navy beans, white beans, pinto beans, red beans

split peas, garbanzo beans, lima beans, broad beans, black-eyed peas

Nuts and Seeds (organic, raw, and/or soaked is best)

RAW almonds, pumpkin seeds, hemp seeds, flaxseeds, sunflower seeds, almond butter, tahini,

hemp or pumpkin seed butter, sunflower butter, walnuts, macadamia nuts, pecans, hazelnuts, Brazil nuts

Condiments, Spices, and Seasonings (organic is best – MUST BE GLUTEN FREE)

salsa (fresh or canned), tomato sauce (no added sugar), guacamole (fresh), NO soy sauce (use Bragg’s Aminos)

apple cider vinegar, raw salad dressings and marinades, herbs and spices (no added stabilizers)

Herbamare seasoning, Celtic Sea Salt, sea salt, mustard, ketchup (no High Fructose Corn Syrup), salad dressings (no canola oil)

marinades (no canola oil), omega-3 mayonnaise, natural extracts such as vanilla or almond

Beverages

Reverse osmosis purified water; unsweetened herbal teas, raw vegetable or fruit juices, lacto-fermented beverages (like Kombucha – unless Candida/yeast/mold/fungus issues), coconut water

*Limit Carbohydrates to less than 50 grams/day or less

*Detox Diets I recommend may severely limit some of the above for a period of time

*Consider Coffee Enemas to flush out the intestinal tract and cleanse the body

*Add ONLY supplements that Dr. Conners has instructed – never buy things from store!

*Study and meditate on Scripture daily, focus on what is good, holy and righteous; keep away from the negative, bad thoughts and disease-oriented thinking.

Focus on the PROCESS not the outcome.

Reasoning

Alexander Fleming, the discoverer of penicillin, once said, “If the soil causes the disease; the cure to the disease also lies in it.” We might say, “The cure for cancer lies in the cause of cancer, namely, the imbalanced immune system.”

For instance, while TNFalpha, Natural Killer Cells (NKC), and Macrophages, some of the pro-inflammatory chemicals of the Th1 (immediate, killer-cell side) immune response brings inflammation, it also brings the cure, the correction, the stimulus that leads to cancer suppression.

Also it is noted that while pro-oxidants produced in the body mediate inﬂammation, antioxidants (such as glutathione) suppress this response. Inﬂammation is an important part of the body’s response to both internal and external environmental stimuli. This response serves to counteract the insult incurred by these stimuli to the body – survival is always the body’s goal. When acute inﬂammation, as seen in a fever, is manifested for a short period of time, it has a therapeutic consequence. However, when inﬂammation becomes chronic or lasts too long, it can prove harmful and may lead to disease. It’s all about balance.

This was an excerpt from Dr Conners’ book, Stop Fighting Cancer and Start Treating the Cause.

Free Download Buy the Book

via News – – Conners Clinic

#IFTTT #News – – Conners Clinic

0 notes

thegraymaniacposts · 6 years ago

Text

Self Sufficient??

I guess by the end of November in 2020, I will know if I’m going to have to put in a wood stove for heat, break out my shotgun for deer hunting, and my .22 for squirrels.

I’ll know if I’m gonna need to get my fishing rod and gear out to go down to Chickamauga creek to fish for bream, bass and catfish. I’ll break into my stored up pinto beans, buy me some laying hens to go in the woods behind my…

View On WordPress

0 notes

thetopmodels-blog1 · 7 years ago

Text

Taking A Trip to Costa Rica and also the 3 Must-sees!

youtube

The incredible country of Costa Rica has plenty of so many natural prizes, that selecting just what to see with the limited time you have while seeing, can be quite difficult. I have had the good luck of exploring the whole nation of Costa Rica, and also have actually come up with the top 3 must-sees while you are seeing this paradise. Every one is special in its own means, and all make certain to give a remarkable experience that you will always keep in mind.

1. Nauyaca Falls and the Don Lulu Trip - This amazing collection of waterfalls lie in between the surfing town of Dominical on the central Pacific shore and the dynamic little city of San Isidro de General. The drops are independently owned as well as the most effective method to visit them is by taking the Don Lulu tour, which includes a horseback trip to the drops and includes breakfast as well as lunch. The trip sets you back just $40 each making it an excellent value. The excursion begins on the highway where you place your equine, and also start the 3 mile trip to the falls, stopping at the charming tico-style residence of Don Lulu for a regular Costa Rican morning meal of fresh fruit and also gallo pinto(beans as well as rice). After breakfast, it's back on the equine for the short journey to the entrance to the drops. After a fairly high descent down a hand cut stairs, you come to one of one of the most impressive natural destinations in all of Costa Rica. The drops contain two levels with the upper falls towering over 500 feet and also the lower drops including a wide waterfall of over 100 feet that drops right into an idyllic 30 foot deep swimming pool. Your overviews on the tour will be more than delighted bed bug treatment to assist you go up right into the lower succumbs to an once in a life time jump of belief right into the refreshing pool listed below. After a couple of hours swimming as well as loosening up beside this Costa Rican prize, it's a brief but laborious climb back up the staircase to your waiting install. A fantastic lunch is offered at Don Lulu's then the scenic tour wraps up back at the highway. The rest of the day is spent reflecting on the wonderful experience had by all.

2. Volcano and also Lake Arenal - Volcano Arenal towers over Lake Arenal in the north central region of Costa Rica. It is the most energetic volcano in Costa Rica with day-to-day eruptions, and also vivid beautiful lava reveals that could be appreciated at night. The volcano last had a major eruption in 1968 when it hid the old town of Arenal in ash and soot. The Costa Rican government has given that flooded the area where Arenal utilized to be to produce Costa Rica's largest lake, as well as immersing this once dynamic village in numerous feet of water. The lake is house to several of the most effective rainbow bass angling in the entire world, and also there are many regional guides that will certainly take you to the best areas. In addition to the world class fishing on the lake, Lake Arenal is likewise globally known for its windsurfing. There are several sorts of accommodations in the Arenal area varying from five star resorts like the upscale Tabacon Hot Springs Consider little areas for the spending plan minded tourist. There are some fantastic cover tours in the area where you could invest a day zipping down a cable over the rain forest canopy listed below. The Arenal area is really an impressive item of heaven where you can enjoy the views as well as sounds of an energetic volcano towering above an attractive lake. Genuinely a must-see in this magnificent nation.

3. Manuel Antonio National Park - The crown jewel of Costa Rica's national parks, Manuel Antonio is without a question a must-see on your visit to Costa Rica. Found just southern of Quepos on the central Pacific coastline, the park is just a couple of hours from San Jose making it very available. Manuel Antonio is a very little park in connection with the other parks in the country, however it attracts much more visitors per year than any other park. The park has pristine powder sand beaches back come by lush emerald green mountains that plunge into the deep blue Pacific. Manuel Antonio has become so popular that the park director has actually needed to limit the variety of people allowed into the park to 600 on weekdays as well as 800 on weekends. It's no surprise that individuals are lining up to obtain in to this outstanding area, as on any type of offered day you can find 3 different types of monkeys, sloths, marmosets, ocelots, river otters, pacas, and speckeled caimans as well as, 200 species of birds. The coastlines at Manuel Antonio are often taken into consideration one of the most beautiful in all of Costa Rica. Manuel Antonio was in fact uncovered by Ponce de Leon in 1519 on his pursuit for the fountain of youth, and while he could have never located that certain fountain, it appears he had stumbled upon the garden of Eden. This location will leave you out of breath and with extraordinary memories about the beauty of Costa Rica. A definite must-see on your visit to heaven.

#bed #bug #spray #treatment #mattress #cover #trap

0 notes

bestofrepices · 5 years ago

Text

Skinnytaste Meal Plan (April 15-April 21)

posted April 13, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Totals: Freestyle SP 16, Calories 884**

TUESDAY (4/16) B: Avocado Toast with Sunny Side Egg (4) and a pear (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Shrimp Scampi Tacos with Caesar Salad Slaw (6)

Totals: Freestyle SP 19, Calories 913**

THURSDAY (4/18) B: 2 scrambled eggs (0) with 1 piece toast (3) and 1 cup blueberries (0) L: Penne Arugula Salad with Sun Dried Tomatoes (9) D: Beef, Tomato and Acini di Pepe Soup (5)

Totals: Freestyle SP 17, Calories 858**

FRIDAY (4/19) B: Overnight Oats in a Jar (5) L: LEFTOVER Beef, Tomato and Acini di Pepe Soup (5) D: Fish Florentine (6)

Totals: Freestyle SP 16, Calories 843**

SATURDAY (4/20) B: Tex Mex Migas (6) L: The Skinny Tuna Melt (4) (recipe x 2) with an apple (0) D: DINNER OUT!

Totals: Freestyle SP 10, Calories 651**

SUNDAY (4/21) B: Easy Bagel Recipe (3) with 2 tablespoons reduced fat cream cheese (3), 1 ounce lox (0), sliced cucumber (0), tomatoes (0) and red onion (0) L: Chicken Quiche (6) with Low-Carb Potato Salad (4) D: Apricot-Rum Glazed Spiral Ham (4) with Instant Pot Mashed Potatoes (5) and Roasted Parmesan Green Beans (1)

Totals: Freestyle SP 24, Calories 1,159**

**Prep Sunday night, if desired. Soak beans overnight (Sun to Mon)

**google doc

Print Shopping List

Shopping List:

Produce

2 medium pears (any variety)

4 medium apples (any variety)

1 (5-ounce) package baby arugula

1 (10-ounce) package baby spinach

1 small (4-ounce) and 1 large (6-ounce) Hass avocado

1 medium head cauliflower (or 1 pound florets)

1 pound asparagus

2 small spaghetti squash

2 pounds Russet potatoes

12 ounces green beans (increase accordingly if you plan to cook for a crowd on Sunday)

1 small head romaine lettuce

4 ounces white mushrooms

1 medium banana

2 medium heads garlic

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch/container fresh dill (can sub 1 ½ teaspoons parsley in Potato Salad, if desired)

1 small bunch celery

1 medium jalapeno

1 small bunch scallions

4 medium vine-ripened tomatoes

1 small cucumber

3 medium lemons

1 dry pint fresh blueberries

1 (2-inch) piece fresh ginger

3 medium carrots

1 medium red bell pepper

1 large red onion

1 large yellow onion

Meat, Poultry and Fish

1 pound peeled and deveined jumbo shrimp

2 ¼ pounds boneless, skinless chicken breast

1 pound 90% lean ground beef

1 ¾ pounds (4) thick, skinless white firm fish fillet (such as grouper, bass or halibut)

4 ounces smoked salmon (lox)

1 (6 to 8 pounds) Hickory smoked fully cooked spiral cut ham

Grains*

1 loaf sliced whole grain bread

1 small package all-purpose or whole white wheat flour

1 large package corn tortillas (you need 16)

1 small package quick oats

1 package dry brown rice (or 3 cups pre-cooked)

1 (1-pound) package small pasta, such as Acini de Pepe

1 (1-pound) package penne pasta (such as Ronzoni Smart Taste or Delallo Whole Wheat)

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Hot sauce

Balsamic vinegar

Cumin

Chipotle chili powder

Cayenne (optional, for Refried Beans)

Red pepper flakes

Dijon mustard

Yellow mustard

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Reduced sodium soy sauce*

Canola or grapeseed oil

Bay leaves

Regular or light mayonnaise (I love Sir Kensingtons)

Red wine vinegar

Optional toppings for Easy Bagels: everything bagel seasoning, sesame seeds, poppy seeds, dried

garlic flakes, dried onion flakes)

Thyme

Paprika

Garlic powder

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 large wedge fresh Parmesan (or Parmigiano Reggiano) cheese

1 tub reduced fat cream cheese

1 tub whipped butter (can sub 2 tablespoons unsalted butter with a pinch of extra salt in Mashed

Potatoes, if desired)

1 small box unsalted butter

1 package queso fresco (can sub ¼ cup Mexican blend in Migas, if desired)

1 pint half and half

1 (17.5-ounce) tub nonfat plain Greek yogurt (I like Fage or Stonyfield Farms)

Refrigerated pie dough (for 9-inch pie)

1 pint 1% buttermilk

1 small tub light sour cream (I prefer Breakstones)

1 (8-ounce) bag reduced fat shredded Mexican cheese blend

1 (8-ounce) bag reduced fat shredded Swiss cheese (can sub 1/3 cup Mexican blend in Quiche, if desired)

4 slices reduced fat cheddar cheese

1 pint skim milk

Canned and Jarred

1 small can/jar chipotle chilis in adobo

1 (15-ounce) can garbanzo beans

1 small can/jar anchovy filets

1 (28-ounce) can diced tomatoes

1 (32-ounce) carton beef stock

2 (4.5-ounce) cans tuna in water

1 (15-ounce) can reduced sodium chicken broth

1 small jar sundried tomatoes

1 small jar dill pickles

1 small jar apricot preserves

1 (15-ounce) can tomato sauce

Misc. Dry Goods

1 package dried pinto beans

1 small package chia seeds

1 small bag chopped pecans

Cornstarch

Baking powder

1 (1.7-ounce) bottle dark rum

*You can sub gluten-free, if desired

Print Shopping List

posted April 13, 2019 by Gina

The post Skinnytaste Meal Plan (April 15-April 21) appeared first on All Repices.

from WordPress https://ift.tt/2S4dgqc via IFTTT

#IFTTT #WordPress

0 notes