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pjarox-journey · 5 years ago

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Breath of the Wild - Session #8

Mountain Climbing

You didn’t think i would continue to play this fast, did you? Haha! And i even played a few hours! Be prepared for a looong story!

So, i was in Hateno, ready to leave. But there was still the southern beach of Hateno, so i went there. For that i first climbed a nearby hill, beacuse there was something interesting on the map...

The heartless have been here!!

Three fairies have been flying around here, which i quickly stored in my pockets. Fairies are important, okay? There was an adventurerer there, too, in search of the pond of love. But eh... you might have guessed it: this is not the right pond. The real is further south, i think, and i know there is a quest there, too. But we’ll visit that later. For now, on to the beach! I also spotted something interesting in the distance, and after, eh...

BOOM!

...i found another Korok. Yay!

#37 likes apples, too!

At the beach i had to fight two more Lizalfos, but this wasn’t the camp i had to clear for the quest. In fact, i had already found it the list time. Do you remember the silver Bokblins? Those are my targets. And you know what? SCREW IT! Won’t do that now. Nope! But you know what i’ll do know?

Jump over ice to this shrine! That’s what i do!

Also, hello little one #38

This shrine is called the Chasu-Keta-Shrine (german), and... i would love to clear it, but... you see, there are trials of strength or whatever they are called. There exist three difficulties for this: easy, middle, hard. This one is one of the hard trials, where you fight an insanely strong little guardian. I tried it, but it has way too much HP for now, and does way too much damage to handle it. So... i had to left. I might come back later for it, though.

On my way back to Hateno i found some treasures in the sea, and bombed away to Lizalfos who felt like attacking me. And before reaching the coast, the bloodmone rose again, reviving all the monster i had killed. Nice. *sighs*

So... day 13 started. I had to replenish the cooked food i’ve eaten, and some more bufffood would be nice, too, so i went cooking in Hateno. You know, fire swords are pretty handy if you want to light up something. One swing, and tadaaa: fire! I threw some fish and crabs into the pots, so i could get some damage buffs.

Fried eggs with rice! Yummy! See, i can cook, too!

After that, i travelled back to Kakariko. With only few disturbing fights (i hate fighting in Master Mode so much, seriously. Might rant about it at the end), i managed to get there fairly quick. Impa told me i should search for the places where Zelda had taken the photos, so Link could regain his lost memories.

Before searching for the first one, the fairy was so kind to upgrade the Hylian Armor i had bought in Hateno. I just... kinda forgot to equip it. Whatever.

Behind the fairies pond, you can find a plateau (yet to explore) and an old waterway. I knew i could find one of the memory-spots there, so i took Fiona to ride there.

OH DEER!

On my way, if fought another Yiga, and found Koroks, of course. Are you surprised? I’m not. Like i told you: they are everywhere. I bet, sometimes you might lift a stone in your garden, an plop, there is another one!

#39 likes shapes

And #40 likes flowers

There live many monsters in the waterway, so it’s a bit dangerous there. And... there was another silver Bokblin there. I kinda ignored most of them though, cause the fighting in this mode is so frustrating and tiring, god... But at the end, i found the memory at the start of day 14.

Mysterious glowing~

OH NO I FORGOT THE OVEN!

It’s memory #11. Zelda had been training at the spring on top of the mountain, so she could awaken her powers, but... it didn’t work. The heroes tried to cheer her up, but the evil appeared - Ganon awoke from his slumber, and now they had to hurry back to the castle.

Maybe i should have returned to Kakariko now, but... i knew there was still some stuff to do here, and i didn’t want to wait. Have i told you about Lynel yet? Those are the most dangerous creatures in this game. They have SO MUCH HP, do extremly high damage, and are just a pain in the ass. They also don’t count as minibosses, like the Iwarok, but believe me, they are. Don’t approach them if you are not ready. And in this mode... no, i don’t want to fight one yet. Still... there is one living riiight in front of me.

So did i face him? No. Nononono. I sneaked past him, after taking a picture of him. I also thought about facing a sleeping Hinox nearby, but, eh... too strong, too. Not worth the lost weapons. So i ignored him to, after putting it on my To-Kill-list. Just you wait...

So now i’m in the mountains. Snow everywhere. The air is freezing. Hm. I drank a potion for some heat, and also equiped the fire sword. Those fire and ice weapons are so usefull, really. Ice weapons drop the temperature around you, so you can run through the desert without many problems, and fire weapons heat you up, so it’s not too cold for you. With this, i was able to climb the mountain.

Of course you can find Koroks here, too. Right, #41? You love running around, right?

There are Lizalfos all over the place here. Black ones, especially. But lucky for me, they are carrying good weapons! And after killing one, the others weren’t to bad either. Some Ice-Lizalfos live here, too, but you know what? Those are super-easy to kill. They really hate fire, and i have a fire sword, so... well, they melted pretty quick. I think i will use this place to stock up with some good weapons if i need any.

I love to bomb the slimes, yes. Why do you ask?

Finally, at the top of the mountain, i found...

...a dragon. But Ganon hat taken controll of him, so it was up to me to help him. Four big eyes were on his body, and i had to shoot an arrow in every last one of them. While following this big boy through the air. It took me a few minutes and even more arrows, but it wasn’t too hard.

Saved a dragon! But wait... pierce Naydras body?!

I was allowed to shoot the dragon Naydra once again. It... might sound stupid, after helping him, but don’t worry - you can’t kill these legendary creatures. Instead, you can get some rare materials from them - parts of their body. Scales, Fangs, tooths, and... horns, i think. Sounds about right. In this case, i got a scale, which i threw into the spring, for the ritual, which opened the path to a shrine - the Jitah-Sami-Shrine (still german!).

You shot a dragon, have some loot!

This is the first shrine with some free loot! No further puzzles awaits, just a chest and the Spirit Orb. The chest held an ice lance, but my inventory was full, so... i’ll come back later when i need it. Like when i want to visit the gorons.

Southeast of the top of the mountain is another shrine. A quest in Hateno tells you about it, but it’s a riddle you have to solve. But since i played the game once, i know the solution, so i got there fairly quick, after finding another Korok.

Woooh, snowboarding! (#42)

As this shrine has to be found with a riddle, it’s another free shrine, so more loot for me! With the Thano-A-Shrine (german!), i had cleared 13 shrines now, so more than 10% of them are done! Yay!

I have to admit, i thought about teleporting back to Kakariko at this point. I mean, i said i didn’t want to, and i still don’t like the idea, but... the game is long, and the teleporting helps to shorten the time to reach some places. I want to play other games, too, like Pokemon Sword which i had bought today, too. Maybe i’ll tell you about my journey there, too, but... that’s another story. But i wanted to do some more exploration, so i decided to walk back to Kakariko. All the way over the mountains. Am i crazy? A bit. Maybe.

Day 15 dawned, and on my way i found various Koroks, and one of them was unobtainable for me. I mean, i could have get him, but... far too much work, if you ask me. Maybe i come back later for him, but don’t pin me down on that.

Koroks #43, #44 and #45. Apples, swiming, stone on top of a mountain. Why always on top of mountains, you stupid...?!

I also found some Octoplatforms. With blue Lizalfos, this time. It was quite a mess to get them down, but i managed somehow, and oooh boy, look what i found.

Am i a king now?

A kings sword with wooping 56 damage. This is the most powerful weapon i found yet in this playthrough, and i don’t think i will find something as powerful anytime soon. Jackpot, i guess.

Also, beneath this lake, behind a waterfall, was another Shrine, the Dauc-Nae-Shrine (german). I was able to solve the puzzle very quick, so i got my 14th Spirit Orb.

I fought my way back through the waterway, to reach Kakariko, but was distracted by... something big.

Okay, Wind? What? Where... HELLO DRAGON! OUCH!

...it was a bit weird, but hey, i got a claw from him. And killed the Lizalfos. And... guess what, found more Koroks.

#46 likes rocks, too. His was on a destroyed fountain. And #47 likes water.

Somehow Naydra returned while i wanted to get to #47. It was a bit strange, and this time i missed him, but... whatever. If i need more materials i will come back later.

I had left Fiona around here a few days ago, but she was still doing fine. So with the start of day 16, i rode back to Kakariko, stopping by the fairy to upgrade the Climbing Boots i had found in the last shrine. I also got some more fairys to protect me from death!

Maybe the wildlife could need some fairies, too. Oops...

I told Impa about the returning memories, and in return she gave me the heroes tunic. It’s one of the strongest tops in the game, and it gives you the ability to see the HP of the enemies. Its really helpful, especially if you want to know how much damage you dealt or have to deal to kill them.

I upgraded my new gear, too, and sold a few more items, so i could buy myself a house soon. I have 3000 Rupees now, but... i might still need some of them, so i will not buy my house immediatly. Maybe when i have like 3500. I don’t know. But it’ll be very soon, i promise!

I also did some quests in Kakariko - the artist who was searching for the fairys pond wanted to see a picture of it, so i made one for him. He didn’t give me something in return, but from now on i can show him the pictures Zelda had made in the past, and he will tell me where i could search for them. Believe me, if you play the game the first time this is extremely helpful because sometimes it’s pretty hard to find the right spots.

And do you remember the little girl in need of some honey? I finally gave it to her! And look what she made!

Yummy!

With this, i had done every of her requests, and now she wants to become a chief! You can do it, little child, i believe in you!

But... thats for it! Next goal is... the forest of the Koroks, maybe? So i can upgrade my inventory even more. That could be helpful, yeah. And after that... well, we’ll see. Hyrule is big, and there is still much too discover.

Regarding the fights: i hate them in Master Mode. Its really annoying to slay an enemy with a good weapon, just to get something like... a Boko stick with 4 damage or something. Nice. Worth it. Not. And that happens way to often. The fights on the mountain were much more rewarding, because you were able to keep fighting with the weapons you got there. So... maybe it’ll get better in the future. You’ll hear about it soon!

Thanks again for reading this! I hope you enjoyed it! :D

#journey of the wild #The Legend of Zelda #Breath of the Wild #the legend of zelda: breath of the wild

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healthbolt-blog · 6 years ago

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New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/healthy-ways-to-cook-squash/

Healthy Ways To Cook Squash

Contents

Fillet healthy cooking oil

Healthy air fryer recipes range

Vegetable side dishes vegetable side

Poached egg power bowls

Vegetable fried rice

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Return squash with apples to baking sheet, and bake 5-10 minutes until cooked through and tender. Remove apples and squash from oven, and place in a serving dish. Add raisins, pecans, salt, and …

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Our family is eating more winter vegetables such as squash … way to crisp any food. In case you haven’t seen one of these a…

The most common way to enjoy winter squash is in pumpkin pie, and there are many vegan pumpkin pie recipes available online. Here are some other simple, delicious ways to eat winter squash that you mi…

60 Ways to Cook Butternut Squash Tender … Butternut squash is an excellent source of eye-healthy vitamin A and a good source of immune-boosting vitamin C and blood pressure-supporting potassium. This recipe goes with: Butternut-Kale Frittata, poached egg power bowls.

Soulful, warming and satisfying, the rich flavor and dense nature of winter squash truly speaks to the coziness we crave this time of year. Harvested throughout the fall months, many varieties of wint…

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cool-wears-a-trenchcoat · 8 years ago

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Tagged!

I was tagged to do this by the spectacular @loyalandtruehufflepuff! So here goes!

1. Where did you get your username? What was your inspiration? I got my username because every cool character wears a trench coat (10th doctor, Capt. Jack, etc.). Not very deep, but I still like it :)

2. When was the last time you cried? Earlier today. I did really really bad on a test, plus life has not been going so great. So yea.

3. Do you like your handwriting?

Kinda? It’s sloppy, but not unreadable. I have a really unique way I write capital i’s, so I like that. Also, I can write backwards pretty good, so that’s a fun fact.

4. What is your favorite pizza topping?

I looove cheese pizza! Almost everything else just isn’t my taste.

5. Do you have siblings?

Technically, no. I was raised as an only child. The reason I say technically is because I have an older brother who dies before I was born, and my family has hosted exchange students for the past 2 years, so those exchange students kinda become my sisters.

6. If you were another person, would you be friends with you? Honestly I’m not sure. I don’t make friends easily. But I’m cool once you get to know me I guess.

7. Do you use sarcasm?

Oh, yes. All the time. It’s part of my personality haha

8. Do you still have your tonsils? Yes

9. Would you go bungee jumping? Well, I don’t think so. I’m not afraid of heights, but falling. So probably not.

10. What is your favorite kind breakfast foodl? I am SO picky about breakfast foods. I have tried to eat every breakfast food under the sun, and I’ve ended up hating all of them. Cereal, Biscuits, croissants, oatmeal, eggs, orange juice, and waffles are among the foods that I can’t/ won’t eat anymore. (can’t because it makes me sick just to even think about them)

11. Do you untie your shoes when you take them off? No. It’s too slow

12. Do you think you’re a strong person? I like to think that I’m strong physically, but then again I know that I just have nice arms, but that doesn’t make me ‘strong’

13. What is your favorite ice cream? I have 2 answers for this one. First, the only brand of ice cream worth eating at all is Blue Bell. It’s a Texas brand, and I swear it’s the best thing on earth. In 2015 I believe there was an outbreak of salmonella or something like that in the Blue Bell factories, and there was a Blue Bell ice-cream famine. We barely survived. But the best Blue Bell types are dutch chocolate, tin roof, and ice cream cone. Seriously, guys. y’all have to try them.!

14. What is the first thing you notice about people? I think their hair and their demeanor. I like to think of myself as somewhat intuitive, so I judge people just by how they feel to me emotionally I guess. My instincts are usually right.

15. Name one adjective to describe yourself. I’d have to say loyal. I love my friends soon much, and I get so mad when someone tries to hurt them.

16. What color pants and shoes are you wearing right now? Blue polka dots

17. What are you listening to right now? I Don’t Care by Fall Out Boy

18. If you were a crayon, what color would you be? A shade of purple! Bc I love purple so much!

19. Favorite smell? Fresh cookies! And chlorine, and watermelon. Reminds me of home, and my childhood.

20. Who was the last person you spoke to on the phone? My mom

21. Favorite sport to watch? Not really any. But I do watch swimming and ice skating in the Olympics.

22. Hair color? Brown

23. Eye color? Hazel

24. Do you wear contacts? No

25. Favorite food to eat? Pizza

26. Scary movies or comedy? I hate scary movies. Comedy all the way!

27. Last movie you watched? Captain America: Civil War

28. What color shirt are you wearing? Grey, with a blue bird on it.

29. Summer or winter? Summer! I hate the cold, I freeze at like 60 degrees.

30. Cake or Cookies? Cookies!

31. What book are you currently reading? Nothing right now

32. Who do you miss right now? My bff.

33. What is your desktop and/or phone background? My lock screen is Patrick Stump and my home screen is Rhett and Link

34. What is the last tv program you watched? The Flash

35. What is the best Disney movie? Moana!

36. Rolling Stones or the Beatles? The beatles! Yellow Submarine is great

37. What is the furthest you’ve ever traveled? I went to Florida, California, and North Carolina. Not all at once. Not sure what’s farthest. Oh, also Kentucky.

38. Do you have a special talent? I can identify birds really fast.

39. Where is your dream vacation destination? Brazil! I would love to go there!

Thank for reading, and for tagging me! I’m not going to tag anyone, but feel free to do this!

#fun!

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consulting-celiac-in-the-tardis · 6 years ago

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49 Healthy Gluten Free Breakfast Recipes for the New Year

New blog post! Now that the New Year is here, it seems like there's no better time than now to start enjoying some yummy and healthy breakfasts! So to kick off 2019, I thought I'd share a roundup of some healthy breakfast ideas from around the blogosphere. And by "healthy," I mean breakfasts that are packed with extra veggies and nutrients - but since "healthy" is definitely a subjective term, I've strived to include enough variety in this roundup so that you can find a breakfast recipe that's healthy and delicious for you.

For instance, if you've been following my blog (or my Instagram) for a while, you probably know that healthy breakfast smoothies are my favorite choice...but this roundup is also packed with breakfast muffins, healthy egg breakfast ideas and breakfasts that fit a vegan, paleo and nut free diet. So whether you've made a New Year's resolution to eat a bit healthier or just want to discover the best gluten free breakfast in 2019, keep scrolling to find 49 breakfast recipes that will give you all the fuel you need to slay the new year!

1. Chocolate Superfood Smoothie Bowl (Vegan) - Casey the College Celiac

Since healthy smoothie recipes are my kind of breakfast, I couldn't resist starting this roundup with one of my most popular gluten free and vegan recipes on the blog: this chocolate superfood smoothie bowl! It may look and taste decadent, but it's packed with healthy ingredients like cacao powder and zucchini. Dessert for breakfast just got a healthy upgrade!

2. Roasted Butternut Squash Breakfast Casserole - Snacking In Sneakers

MIND. BLOWN. Who would've thunk butternut squash could look so good for breakfast?!?

3. Chunky Monkey Breakfast Quinoa Bowl (Vegan) - Vegan Huggs

Enjoying a delicious and nutritious gluten free vegan breakfast has never been easier...

4. Zucchini Fritter Eggs Benedict with Prosciutto and Tomato - Low Carb Maven

Your classic eggs benedict just got a low carb, gluten free upgrade.

5. Fluffy Vegan Pancakes with Hidden Protein - My Pure Plants

Raise your hand if you'd like to eat your pancakes and get tons of plant-based protein too. If your hands in the air...you'll LOVE these gluten free and vegan pancakes, which feature red lentils for extra protein! Make sure you use gluten free oats to grind the oat flour.

6. Whipped Cottage Cheese Breakfast Bowl - Diabetes Strong

Cottage cheese just got a fluffy, creamy, breakfast-y makeover!

7. Instant Pot Teff Breakfast Cheese Grits - Fearless Dining

Teff is high in protein and iron, packed with fiber and full of calcium and resistant starch...and when used in this cheese grits recipes, it tastes so decadent, you'll forget you're eating healthy!

8. Creamy Spirulina Chia Seed Pudding (Vegan) - Casey the College Celiac

I promise...you don't even taste the spinach and spirulina in this chia seed pudding! If you're looking for an easy, make-ahead breakfast recipe, this chia seed pudding is exactly what you need.

9. Easy Baked Oatmeal (Dairy Free) - The Forked Spoon

If you can eat oats, you'll love this baked oatmeal recipe, which is loaded with superfoods like coconut oil, chia seeds, flax seeds and hemp seeds.

10. Potato Breakfast Hash with Sausage, Mushrooms and Peppers (Whole 30) - Hot Pan Kitchen

Even if you're not doing the Whole30 this January, you'll love this gluten free breakfast hash! Plus, you'll learn the secret to getting crispy potatoes every single time...

11. Low Carb Flaxseed Pancakes (Paleo, Keto-Friendly) - Wholesome Yum

I love that this gluten free pancake recipe can easily be made nut-free by replacing the almond flour with extra sunflower seed meal, and you can freeze these pancakes for a super easy breakfast on busy mornings!

12. Homemade Instant Pot Greek Yogurt - Cardamom and Coconut

You only need two ingredients to whip up some homemade and crazy delicious yogurt for breakfast or snacks.

13. Breakfast Pie - Our Gluten-Free Travels

If you're craving a healthy egg breakfast, this breakfast pie needs to land on your weekly menu ASAP.

14. Veggie-Loaded Blueberry Pie Smoothie Bowl (Vegan) - Casey the College Celiac

If you've never tried using zucchini or squash in your smoothie bowls, then you need to try out this healthy smoothie recipe and see all of the creamy goodness you're missing!

15. Instant Pot Egg Bites - Recipe From a Pantry

Did you find an Instant Pot under your Christmas tree? Then you'll love using it to make these low carb, high protein egg bites.

16. Healthy Carrot Cake Oatmeal - Everyday with Madi Rae

Carrot cake for breakfast?!? Yes please! And this gluten free oatmeal also includes vanilla collagen if you're jumping on the collagen train!

17. Baked Egg in Avocado - Swirls of Flavor

If you need a healthy low-carb breakfast, you can't go wrong with avocado and an egg.

18. Chocolate Sweet Potato Smoothie Bowl (Paleo) - Raia's Recipes

Even if you're not a sweet potato lover, this healthy breakfast smoothie recipe will have you licking the bowl clean...

19. Triple Berry Whole Grain Muffins (Vegan, Refined Sugar Free, Oil Free) - Casey the College Celiac

Eating gluten free doesn't mean you can't still enjoy some delicious breakfast muffins! This breakfast muffin recipe also features whole grains and is naturally sweetened with bananas and frozen berries.

20. Healthy Vegetable Frittata - Sweet and Savoury Pursuits

You can whip up this savory breakfast recipe in just 30 minutes. Plus, it's a delicious way to use up whatever veggies you have in your fridge!

21. Banana Almond Pancakes (Vegan Option) - Whitney in Wonderland

You'd never guess that these gluten free pancakes are made using garbanzo bean flour.

22. Southwest Tofu Scramble Breakfast Tacos (Vegan) - Delightful Adventures

Make sure you use gluten free seasoning and tortillas, and you'll love this gluten free vegan breakfast option!

23. Chewy and Fruity Breakfast Bars - Foodal

If you've ever wanted to eat a jam sandwich for breakfast or be able to easily tote oatmeal on-the-go, these breakfast bars are your dream come true.

24. Southwestern Spaghetti Squash Hashbrowns (Vegan) - Casey the College Celiac

I'm rarely a savory breakfast kinda gal...but these southwestern spaghetti squash hash browns are definitely worth waking up for! If you need some new healthy breakfast options, these homemade veggie-packed hashbrowns make a delicious morning meal.

25. Muesli Low Carb Cereal (Paleo) - Low Carb Mom

Even traditional cereal lovers will fall head over taste buds for this paleo cereal recipe...

26. Brown Rice Porridge with Figs and Blueberries - Kitchen Sanctuary

Brown rice has never been so tasty for breakfast!

27. Crustless Zucchini Bacon Quiche - Pass Me Some Tasty

You don't have to love veggies to love this healthy egg breakfast!

28. Apple Pie Chia Seed Pudding - The Bewitchin Kitchen

If you're looking for healthy breakfast ideas for meals you can prep ahead of time, this chia seed pudding needs to land on your weekly menu ASAP.

29. One Pan Healthy Sweet Potato Hash and Eggs for Two (Whole 30, Paleo) - Cook With Me, Darling

As a lover of both zucchini and sweet potatoes, this is my kind of Whole 30 breakfast recipe.

30. Cozy Cacao Oatless Zoats (Vegan) - Casey the College Celiac

When I first heard about the trend of putting grated zucchini in oatmeal, I was skeptical...but this gluten free and vegan zoats recipe tastes anything but healthy, especially with some warmed berries and a little bit of sunflower butter swirled inside! For those who can't tolerate oats (like me), this porridge recipe is also ideal since it uses buckwheat and rice flakes instead of oats.

31. 21 Day Fix Southwest Breakfast Casserole - The Foodie and the Fix

You can make this healthy breakfast casserole ahead of time, and it's easily customizable to whatever your taste buds are craving!

32. Beautiful Breakfast Tart (Dairy Free Option) - The View From Great Island

Use gluten free oats to can whip up a breakfast that is almost too pretty to eat.

33. Mini Frittatas - Beyond the Chicken Coop

You can't go wrong with a classic, and this healthy egg breakfast is perfect for eating on-the-go.

34. The Best Shakshuka Recipe (Dairy Free) - Happy Kitchen Rocks

I can't say for sure that this is the best shakshuka recipe out there...but it is a dang tasty gluten free breakfast, especially when served with a slice of gluten free toast.

35. 3-Ingredient Blueberry Cheesecake Bagels (Egg Free) - Casey the College Celiac

Only three ingredients are between you and these blueberry cheesecake bagels, which are lower in sugar (and more packed with calcium and protein) than their name would suggest! These make an especially delicious healthy breakfast when paired with extra yogurt for dipping...

36. Twice Baked Sweet Potato - Turning the Clock Back

Is there anything a sweet potato can't do? I don't think so.

37. Protein Packed Monster Breakfast Cookies (Grain-Free, Egg Free, Nut Free) - Allergy Free Alaska

Cookies for breakfast? Yes please!

38. Paleo Spinach and Sweet Potato Muffins (Dairy Free) - Superkid Eats

I love that these breakfast muffins are loaded with fruits and veggies, featuring goodies like sweet potato, spinach, applesauce and banana flour!

39. Grab and Go Breakfast Casserole - Faithfully Gluten Free

You can enjoy a whole gluten free breakfast in a few bites with these convenient mini casseroles.

40. Healthy Caramel Chia Seed Pudding (Vegan, Oil-Free) - A Virtual Vegan

Smooth and creamy chia seed pudding and sweet date caramel combine for one heck of a tasty gluten free and vegan breakfast.

41. Avocado Stuffed French Toast with a Poached Egg - Fab Food 4 All

Now, I wouldn't necessarily say "french toast" is super healthy...but this savory gluten free french toast is packed with healthy fats from avocado and protein from the poached egg!

42. Keto Pancakes (Grain Free, No Sugar Added) - Dr. Davinah's Eats

You only need twenty minutes to whip up these almond flour pancakes.

43. Banana Oatmeal (Vegan) - Rhian's Recipes

It wouldn't be a true healthy breakfast round-up without a super easy option: vegan banana oatmeal. Just make sure you use gluten free oats.

44. Turmeric Spinach and Eggs - Served From Scratch

This gluten free breakfast got a superfood makeover with help from turmeric and spinach!

45. Secretly Healthy Coconut Pumpkin Granola (Vegan) - Casey the College Celiac

Sprinkle this gluten free granola on yogurt, a fresh smoothie or eat it plain for a tasty and easy healthy breakfast.

46. Healthy Spinach Egg Muffins with Tomatoes (Low Carb, Options for Vegetarian, Paleo and Dairy Free) - Evolving Table

Breakfast muffins don't have to be sweet. Bake eggs, spinach, tomatoes and a few other ingredients in muffin tins for an easy on-the-go savory meal. Plus, this breakfast recipe is easily adaptable to a vegetarian, paleo or dairy free diet.

47. Avocado and Bacon Breakfast Tacos (Dairy Free) - 5 Minutes for Mom

"Taco" bout a delicious way to start the day!

48. Vanilla Matcha Donuts (Vegan) - Healthy Helper

Not only are these donuts gluten free and vegan, but they're also packed with hidden veggies and high in protein. Be sure to use gluten free oats and protein powder.

49. Paleo Protein Porridge (Grain Free, Dairy Free) - Tasting Page

Hemp seeds, flax seeds, shredded coconut and non-dairy milk combine for a paleo porridge that will make even oatmeal lovers jealous!

The Bottom Line of Healthy Breakfasts

The truth is, the "best gluten free breakfast" looks different for everyone. You can rest assured, however, that all of the gluten free breakfast recipes I've shared above are tasty options to start your day with.

Now you just have to make the hard choice of deciding which breakfast you wanna whip up first!

Are you a sweet or savory breakfast lover? Tell me in the comments!

via Blogger http://bit.ly/2RgiaRJ

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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lopezdorothy70-blog · 6 years ago

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Epazote: What This Flavorful Herb Can Offer for Your Health

Latin American cuisine uses ingredients that are both interesting and flavorful. Epazote (Chenopodium ambrosioides1), also called goosefoot, skunk weed, wormseed or Mexican tea, is one of the many herbs that bring life to Latin American cuisine and provide health benefits at the same time.2

What Is Epazote?

Epazote belongs to the Amaranthaceae family of herbs and vegetables,3 which includes amaranth, spinach, beets4 and quinoa.5 Epazote leaves are dark green, long, slender and pointed, and are commonly used in Mexico and Guatemala. This herb may also be called by other names, including:

Pazote

Ipasote

Apazote

Hierba hedionda ("stinky weed")

Pazoli

Pizate

Epazote is a leafy annual plant that can grow up to 4 feet tall, and bears small, seed-producing green flowers. This plant is predominantly found in Central America, where its culinary and medicinal benefits are recognized. You can also find epazote as a “weed” in empty lots and by roadsides in large portions of North and South America, Europe and Asia.6

Health Benefits of Epazote

Epazote has been largely viewed as a medicinal plant, mainly because of its nutrients and potential health benefits. Its leaves are home to dietary fiber and other nutrients, such as:7,8

• Folate: Young epazote leaves contain folate that's needed in DNA9 and red blood cell formation.10

• Monoterpene compounds such as ascaridole, p-Cymene, limonene and terpinene:11 These compounds may be effective in eliminating roundworm, hookworm and other toxic intestinal worms.12,13 As a preventive measure against worm infestations, native Mayans were said to consume an epazote infusion.

• B-complex vitamins such as pyridoxine (vitamin B6) and riboflavin (vitamin B2): These B vitamins serve as cofactors in enzyme metabolism, and assist with promoting increased energy levels.14

• Vitamin A and flavonoid phenolic antioxidants such as beta-carotene: These substances may act as scavengers against free radicals15 and reactive oxygen species (ROS).16

• Minerals such as calcium, manganese,17 magnesium, potassium, iron, zinc and selenium: In particular, manganese, zinc and iron are used as cofactors for the production of the antioxidant enzyme superoxide dismutase.18

Because of these nutrients, epazote may deliver these health benefits:19

Promote positive gastrointestinal effects: Dietary fiber may help improve the digestive process and increase amounts of beneficial bacteria in the gut.

Improving the efficiency of the gastrointestinal system may help prevent constipation, leaky gut, diverticulitis20 and other conditions.

Plus, epazote was traditionally used to counteract indigestion and flatulence, especially if they were caused by beans21 and/or high-fiber and high-protein foods.

Encourage weight control: Because epazote is high in nutrients and fiber, it may help you feel full for a longer period of time and prevent you from overeating.22

Stimulate antiparasitic effects:23 Active ingredients in epazote may neutralize parasitic worms in the body.24

Help improve immunity: Its moderate amounts of vitamin A, carotenes and antioxidant compounds may promote better immune system health.

Enhance metabolic activity: Epazote contains significant amounts of B vitamins.

These may be helpful in transforming the foods you eat into energy, improving eye, nervous system and skin health, and promoting better immune system and brain function.25

Maintain normal blood pressure levels and support optimal heart health: Potassium in epazote may help relax blood vessels and decrease the strain on the cardiovascular system.26,27

This may aid in reducing the risk for atherosclerosis development28 and in providing protection against heart attacks and strokes.29

How to Use Epazote

Fresh epazote leaves and stems are used in Mexican and Guatemalan cuisines,30 and are often added to soups, enchiladas, egg and potato dishes, moles and quesadillas.31,32 This herb is often compared with cilantro because of its strong taste and smell. Although there is no known “direct” epazote substitute, using Mexican oregano may provide a similar flavor.33

Epazote, apart from functioning as a spice, can be used for medicinal purposes. The herb is a prominent fixture in traditional herbal medicine because of its ability to help eliminate intestinal parasites in humans and domestic animals.34 It may also be useful for alleviating gas and bloating caused by bean consumption,35 as well as intestinal cramps36 and other stomach37 and liver problems.

You may benefit from epazote by making tea using the plant's leaves and/or flowers. Just be careful, since excessive intake of epazote tea may lead to adverse effects.38

How to Grow Epazote

If you don't have a source of fresh epazote, you can grow your own. Epazote seeds can be purchased online or at your local garden center.39 Requirements for epazote plants include well-draining, moist soil and full sunlight.40

If you live in North America, epazote plants are annual and thrive best in zones 2 to 7. In warmer zones, these plants are considered perennials. What's great about epazote is that you may grow it in containers that are around 10 to 12 inches deep,41 no matter what region you're in.

You just have to remember to bring the plants inside during winter. In spring, you can then plant epazote outdoors once the threat of frost is gone, and night temperatures are above 50 degrees F.42 If you want a consistent supply of leaves, the University of Illinois Extension suggests sowing epazote every two to three weeks.43

Because epazote leaves are aromatic, there isn't a huge possibility of pest-related issues. If ants become a problem, crush and scatter some epazote leaves around the plant to repel them. However, epazote is an invasive plant that can promote development of way too many seeds. Crushing and destroying seedheads may prevent this from happening.44

The ideal harvesting time of epazote would be right before flowers show up,45 and once plants have been “established.” To harvest the herb, trim off leaves in the morning once the dew dries.46

Cooking With Epazote

Epazote is somewhat pungent. Many describe it as “medicinal,” with a taste similar to oregano, anise, citrus, mint and even tar or concrete. You can use fresh or dried epazote leaves to season dishes,47 albeit sparingly since epazote has a strong flavor. Older leaves tend to taste stronger, compared to younger leaves with a milder aroma.48

When using epazote in cooking, make sure you add them when the dish is almost done, mainly because the leaves' flavor compounds cannot withstand heat for long periods of time.49 If you're interested in trying epazote, one simple way is to make a batch of epazote tea. As mentioned previously, consume this in moderation to sidestep the side effects:50

Epazote Tea

Ingredients:

• 8 large stems and leaves of fresh epazote

• 2 quarts boiling water

Procedure:

1. Add epazote to boiling water and let simmer for two minutes.

2. Remove from heat and let steep for another three minutes. Strain and serve.

Although epazote does exhibit some health benefits, pregnant or nursing women must avoid consuming epazote leaves, seeds or oil because of their potential to induce toxic side effects.51

Epazote Is Often Added to Bean Dishes, but Watch Out for Lectins

Epazote is traditionally added to frijoles de la olla (pot beans), a dish made with black beans.52 However, beans contain high amounts of lectins or sugar-binding plant proteins that attach to cell membranes. While not all lectins found in plants and animal foods are unhealthy, consuming excessive amounts may have a negative impact, especially on your gut microbiome.

If you want to use epazote for a bean-based dish, make sure that the beans are prepared and cooked properly. Eating raw or undercooked beans may lead to acute and toxic effects because of a toxin called phytohemagglutinin. To ensure that the beans are safe to eat, take note of these reminders:

• Soak the beans in water for at least 12 hours before cooking. Make sure to change the water frequently. Adding baking soda to the water may help further neutralize the lectins.53

• Discard the soaking water and rinse the beans.

• Cook the beans for at least 15 minutes on high heat or use a pressure cooker.

How to Store Epazote

Fresh or dried epazote may be purchased from Mexican, Central American and Caribbean markets, farmers markets and spice merchants.54 To maintain freshness of epazote you've grown and harvested, place the stems in a glass of water. You can also opt to refrigerate them, provided that you wrap them in damp paper towels and place them inside a loose, unsealed plastic bag.

There are two ways to preserve epazote for future use: freezing or drying. To freeze this herb, place whole or chopped leaves in ice cube trays filled with water. If you plan to dry epazote leaves, take whole leaves and keep them inside a sealed container in a dark location. Once you're ready to add them to your dishes, crumble the leaves finely to release their unique flavor.55

Epazote Adds Some Zing to Your Dishes, but Be Careful of Possible Consequences

Don't be taken aback by epazote's English nickname - wormseed - because this herb does a good job of providing flavor to your dishes and even has health benefits too. Although some people may find it difficult to try epazote at first because of its flavor, adding it to recipes is worth a shot.

Just remember to minimize or avoid consumption of epazote if you're pregnant or breastfeeding because of possible consequences to both your and your child's health. Furthermore, if you'll be making a traditional dish combining both epazote and beans, follow preventive measures to reduce the amounts of harmful lectins that you may end up consuming.

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cucinacarmela-blog · 6 years ago

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Toasted Oats ‘n’ Spice Make Oatmeal Cookie Ice Cre...

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Toasted Oats ‘n’ Spice Make Oatmeal Cookie Ice Cre...

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[Photographs: Vicky Wasik]

I’m no stranger to cookie-themed ice cream; in the last year alone, I’ve tackled Oreo and Biscoff ice creams, both of which start with homemade cookies steeped straight into the base. Whether it’s the jet-black punch of Dutch cocoa in the homemade Oreo cookies or the cinnamon and caramel intensity of made-from-scratch speculoos, those cookies are bold enough to be diluted in a dairy-rich ice cream base and still come through with big flavor.

But that approach won’t cut it for the mellow profile of an oatmeal cookie, scented with the delicate aroma of baked oats and underscored by a hint of molasses, cinnamon, and vanilla. Drown a cookie like that in milk, and all its nuance will disappear. Oatmeal cookie ice cream requires a different strategy, one that infuses the custard with the flavor of toasted oats from the inside out, then bolsters it with a backbone of brown sugar and spice. And let’s not forget all the chewy, crunchy textures essential to classic oatmeal cookies.

It’s a tall order, but not a far-fetched one. And fortunately, I’d ironed out a blueprint with the toasted-rice-and-vanilla-bean ice cream from my cookbook. It starts with plain rice toasted in a skillet, a process that brings out all the rice’s nuttiness while limiting the thickening power of its starch,* leaving just enough to keep the ice cream silky-smooth without edging into a sense of gumminess. It’s not that starch is inherently bad for ice cream—I use a bit of cornstarch to keep my Meyer lemon ice cream super creamy—but when grain is the primary flavoring agent in an ice cream, the high proportion of starch can make for a weirdly chewy texture, and toasting helps tame that effect.

* For that reason, when making risotto, Kenji recommends rinsing the rice in stock to harvest the starch before toasting, maximizing both flavor and thickening power.

With all that in mind, this recipe does the same thing with old-fashioned rolled oats, which I toast in a saucier until pale gold and fragrant. From there, I add the dairy, along with a cinnamon stick and a split vanilla bean for that oatmeal cookie vibe. For this application, feel free to use a vanilla bean left over from another project if you happen to have one on hand, or grab a fresh one for the occasion. The vanilla intensity will vary, of course, but even a leftover vanilla pod still has lots of flavor left to give.

When the dairy is bubbling-hot, I shut off the heat, cover, and steep the mixture for about four hours. Sure, you can scrape by with less time, but it’s a waste of whole spices to rush the process. A longer timeline helps pull out a deeper, more complex range of flavors and aromas than you can achieve with ground spices and vanilla extract alone—ingredients that will also be added later on. Generally speaking, using the same ingredient in different formats can help to broaden the spectrum of flavor in desserts. (I do the same with cocoa powder and dark chocolate in brownies, both fancy and plain; with fresh and freeze-dried fruit for strawberry layer cake; with wild and cultivated blueberries for pie; with coconut milk and coconut flour for layer cake; et cetera, et cetera.) Creating these layers of flavor is especially important in ice cream, where the cold serving temperature works to dull our sense of taste.

After steeping that first layer of flavors, I make the custard base by combining egg yolks and brown sugar with ground cinnamon and salt, then whisking in the infused oat milk (with the cinnamon stick and vanilla set aside—I’ll deal with them again later).

Since the infused oat milk won’t be hot after a few hours of steeping, this step isn’t like traditional tempering at all; you can simply whisk in the liquid all at once to combine, since there’s no risk of the egg scrambling.

Next, I return the base to the saucier and warm it over medium-low heat, stirring with a flexible spatula until the liquid is warm to the touch. Then I crank the heat up to medium and begin stirring with a little more care to prevent any curdling around the surface of the pan. It’ll be done when the base is steaming-hot, around 155°F (68°C) or so. This figure is less about precision than about context; the base should be hot but nowhere near boiling. Spotting a few wisps of steam is a good enough indicator for me.

From there, I pour the hot custard through a nonreactive fine-mesh sieve, using my spatula to press the oats until they give up all that flavorful milk. Finally, I stir in a bit of vanilla extract and return the cinnamon stick and vanilla pod to the base. This allows them to continue infusing as the mixture cools, building in more flavor over time.

I often use an ice bath to speed the cooling process when making ice cream, but thanks to that secondary infusion, this recipe benefits from a slower pace. For that reason, I recommend cooling it overnight in the fridge, although it will technically be ready to churn as soon as it cools to 39°F (4°C). I swear, though, giving it the extra time is worth the wait.

The real act of patience, however, is to refrain from devouring the toasted oats, still warm from poaching in cinnamon- and vanilla-scented milk and lightly sweetened with a hint of brown sugar. Cross my heart, it’s the most extraordinary bowl of oatmeal in the world, but it also has the potential to become the ice cream’s key feature: baked oatmeal clusters.

As with my buttermilk granola, soaking old-fashioned rolled oats in dairy helps each flake swell in the oven, so it turns porous and crisp as steam escapes. Meanwhile, the added lactose and dairy fat soaked up from the ice cream base help the oats develop a rich and nutty flavor as they brown, lending a sense of butteriness to the cookie ice cream. Once frozen, the small flakes get a little crunchy, while the bigger pieces retain a hint of chewiness, creating the same range of textures found from edge to center in an oatmeal cookie.

Once the ice cream base is cold, it’s time to remove the cinnamon stick and vanilla (scraping both clean) and start churning! My favorite small-batch machine is the Cuisinart Ice-21, a freestanding machine that’s cheaper and more effective than any stand mixer attachment. Plus, when not in use for ice cream, it’s the best ice bucket for rapidly chilling a bottle of wine.

Let the ice cream churn until it’s fluffy and thick, a step that ensures it’ll be light and easy to scoop even straight from the freezer (while under-aeration will make ice cream like this seem gooey and dense). Before taking it off the machine, add the prepared oatmeal clusters, along with toasted pecans and dried fruit to taste.

If you prefer smoother ice cream styles, you can reserve these mix-ins to use as a topping instead. But, for a true oatmeal cookie experience, I want those chewy, crunchy, nutty elements mixed into every bite.

Best of luck saving any for later, because when this is coming right out of the machine, the only real course of action is to grab a spoon. But if you do have the capacity for restraint, scrape the ice cream base into a chilled container, whether that’s an empty yogurt tub, a specialized ice cream container, or simply a nonreactive loaf pan.

For a true ice cream parlor feel, sprinkle some more dried fruit, nuts, and oat clusters on top.

And don’t be shy!

Now for one final act of patience—letting the ice cream ripen. Press a sheet of plastic wrap directly against the surface of the ice cream, then cover with a lid or a sheet of foil. The exact amount of time needed for the ice cream to freeze will depend on the depth and surface area of the container, but for picture-perfect scoops, overnight is best.

Between the toasted-oat infusion and the brown sugar ice cream base, along with dueling layers of cinnamon and vanilla (plus chewy-crunchy bites of oat clusters, dried fruit, and toasted pecans), the overall profile is 100% oatmeal cookie—even without any actual oatmeal cookies.

It’s as sophisticated a scoop as you’ll find in any shop, but all the more fun to dig into because it’s homemade.

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sherristockman · 6 years ago

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Epazote: What This Flavorful Herb Can Offer for Your Health Dr. Mercola Latin American cuisine uses ingredients that are both interesting and flavorful. Epazote (Chenopodium ambrosioides1), also called goosefoot, skunk weed, wormseed or Mexican tea, is one of the many herbs that bring life to Latin American cuisine and provide health benefits at the same time.2 What Is Epazote? Epazote belongs to the Amaranthaceae family of herbs and vegetables,3 which includes amaranth, spinach, beets4 and quinoa.5 Epazote leaves are dark green, long, slender and pointed, and are commonly used in Mexico and Guatemala. This herb may also be called by other names, including: Pazote Ipasote Apazote Hierba hedionda ("stinky weed") Pazoli Pizate Epazote is a leafy annual plant that can grow up to 4 feet tall, and bears small, seed-producing green flowers. This plant is predominantly found in Central America, where its culinary and medicinal benefits are recognized. You can also find epazote as a “weed” in empty lots and by roadsides in large portions of North and South America, Europe and Asia.6 Health Benefits of Epazote Epazote has been largely viewed as a medicinal plant, mainly because of its nutrients and potential health benefits. Its leaves are home to dietary fiber and other nutrients, such as:7,8 • Folate: Young epazote leaves contain folate that’s needed in DNA9 and red blood cell formation.10 • Monoterpene compounds such as ascaridole, p-Cymene, limonene and terpinene:11 These compounds may be effective in eliminating roundworm, hookworm and other toxic intestinal worms.12,13 As a preventive measure against worm infestations, native Mayans were said to consume an epazote infusion. • B-complex vitamins such as pyridoxine (vitamin B6) and riboflavin (vitamin B2): These B vitamins serve as cofactors in enzyme metabolism, and assist with promoting increased energy levels.14 • Vitamin A and flavonoid phenolic antioxidants such as beta-carotene: These substances may act as scavengers against free radicals15 and reactive oxygen species (ROS).16 • Minerals such as calcium, manganese,17 magnesium, potassium, iron, zinc and selenium: In particular, manganese, zinc and iron are used as cofactors for the production of the antioxidant enzyme superoxide dismutase.18 Because of these nutrients, epazote may deliver these health benefits:19 Promote positive gastrointestinal effects: Dietary fiber may help improve the digestive process and increase amounts of beneficial bacteria in the gut. Improving the efficiency of the gastrointestinal system may help prevent constipation, leaky gut, diverticulitis20 and other conditions. Plus, epazote was traditionally used to counteract indigestion and flatulence, especially if they were caused by beans21 and/or high-fiber and high-protein foods. Encourage weight control: Because epazote is high in nutrients and fiber, it may help you feel full for a longer period of time and prevent you from overeating.22 Stimulate antiparasitic effects:23 Active ingredients in epazote may neutralize parasitic worms in the body.24 Help improve immunity: Its moderate amounts of vitamin A, carotenes and antioxidant compounds may promote better immune system health. Enhance metabolic activity: Epazote contains significant amounts of B vitamins. These may be helpful in transforming the foods you eat into energy, improving eye, nervous system and skin health, and promoting better immune system and brain function.25 Maintain normal blood pressure levels and support optimal heart health: Potassium in epazote may help relax blood vessels and decrease the strain on the cardiovascular system.26,27 This may aid in reducing the risk for atherosclerosis development28 and in providing protection against heart attacks and strokes.29 How to Use Epazote Fresh epazote leaves and stems are used in Mexican and Guatemalan cuisines,30 and are often added to soups, enchiladas, egg and potato dishes, moles and quesadillas.31,32 This herb is often compared with cilantro because of its strong taste and smell. Although there is no known “direct” epazote substitute, using Mexican oregano may provide a similar flavor.33 Epazote, apart from functioning as a spice, can be used for medicinal purposes. The herb is a prominent fixture in traditional herbal medicine because of its ability to help eliminate intestinal parasites in humans and domestic animals.34 It may also be useful for alleviating gas and bloating caused by bean consumption,35 as well as intestinal cramps36 and other stomach37 and liver problems. You may benefit from epazote by making tea using the plant’s leaves and/or flowers. Just be careful, since excessive intake of epazote tea may lead to adverse effects.38 How to Grow Epazote If you don’t have a source of fresh epazote, you can grow your own. Epazote seeds can be purchased online or at your local garden center.39 Requirements for epazote plants include well-draining, moist soil and full sunlight.40 If you live in North America, epazote plants are annual and thrive best in zones 2 to 7. In warmer zones, these plants are considered perennials. What’s great about epazote is that you may grow it in containers that are around 10 to 12 inches deep,41 no matter what region you’re in. You just have to remember to bring the plants inside during winter. In spring, you can then plant epazote outdoors once the threat of frost is gone, and night temperatures are above 50 degrees F.42 If you want a consistent supply of leaves, the University of Illinois Extension suggests sowing epazote every two to three weeks.43 Because epazote leaves are aromatic, there isn’t a huge possibility of pest-related issues. If ants become a problem, crush and scatter some epazote leaves around the plant to repel them. However, epazote is an invasive plant that can promote development of way too many seeds. Crushing and destroying seedheads may prevent this from happening.44 The ideal harvesting time of epazote would be right before flowers show up,45 and once plants have been “established.” To harvest the herb, trim off leaves in the morning once the dew dries.46 Cooking With Epazote Epazote is somewhat pungent. Many describe it as “medicinal,” with a taste similar to oregano, anise, citrus, mint and even tar or concrete. You can use fresh or dried epazote leaves to season dishes,47 albeit sparingly since epazote has a strong flavor. Older leaves tend to taste stronger, compared to younger leaves with a milder aroma.48 When using epazote in cooking, make sure you add them when the dish is almost done, mainly because the leaves’ flavor compounds cannot withstand heat for long periods of time.49 If you’re interested in trying epazote, one simple way is to make a batch of epazote tea. As mentioned previously, consume this in moderation to sidestep the side effects:50 Epazote Tea Ingredients: • 8 large stems and leaves of fresh epazote • 2 quarts boiling water Procedure: 1. Add epazote to boiling water and let simmer for two minutes. 2. Remove from heat and let steep for another three minutes. Strain and serve. Although epazote does exhibit some health benefits, pregnant or nursing women must avoid consuming epazote leaves, seeds or oil because of their potential to induce toxic side effects.51 Epazote Is Often Added to Bean Dishes, but Watch Out for Lectins Epazote is traditionally added to frijoles de la olla (pot beans), a dish made with black beans.52 However, beans contain high amounts of lectins or sugar-binding plant proteins that attach to cell membranes. While not all lectins found in plants and animal foods are unhealthy, consuming excessive amounts may have a negative impact, especially on your gut microbiome. If you want to use epazote for a bean-based dish, make sure that the beans are prepared and cooked properly. Eating raw or undercooked beans may lead to acute and toxic effects because of a toxin called phytohemagglutinin. To ensure that the beans are safe to eat, take note of these reminders: • Soak the beans in water for at least 12 hours before cooking. Make sure to change the water frequently. Adding baking soda to the water may help further neutralize the lectins.53 • Discard the soaking water and rinse the beans. • Cook the beans for at least 15 minutes on high heat or use a pressure cooker. How to Store Epazote Fresh or dried epazote may be purchased from Mexican, Central American and Caribbean markets, farmers markets and spice merchants.54 To maintain freshness of epazote you’ve grown and harvested, place the stems in a glass of water. You can also opt to refrigerate them, provided that you wrap them in damp paper towels and place them inside a loose, unsealed plastic bag. There are two ways to preserve epazote for future use: freezing or drying. To freeze this herb, place whole or chopped leaves in ice cube trays filled with water. If you plan to dry epazote leaves, take whole leaves and keep them inside a sealed container in a dark location. Once you’re ready to add them to your dishes, crumble the leaves finely to release their unique flavor.55 Epazote Adds Some Zing to Your Dishes, but Be Careful of Possible Consequences Don’t be taken aback by epazote’s English nickname — wormseed — because this herb does a good job of providing flavor to your dishes and even has health benefits too. Although some people may find it difficult to try epazote at first because of its flavor, adding it to recipes is worth a shot. Just remember to minimize or avoid consumption of epazote if you’re pregnant or breastfeeding because of possible consequences to both your and your child’s health. Furthermore, if you’ll be making a traditional dish combining both epazote and beans, follow preventive measures to reduce the amounts of harmful lectins that you may end up consuming.

#VitalityPath

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londonlanded · 6 years ago

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Week 39

Just as quickly as I returned to London, the weather turned as well. It was downright shit all week, though apparently it snowed in Toronto so I feel a little less comfortable about complaining. Monday was a slow return to London reality, and Tuesday was the same until the evening, when I was invited along with a group of hotel friends to a restaurant that was literally down the road from my flat. Bertrand, one of my ex-colleagues from France. had found a restaurant in town that sold products from his region, and he had invited us all to join him on a crepe-fiasco that evening.

Petit Bretagne is a creperie, specializing in exactly what it sounds like it does.Bertrand guided us through the whole thing, explaining everything from what cider we’d be drinking (two types, translating roughly to mild or hard cider, 2.5% alcohol vs. 5%, one tastes like juice the other tastes like juice +).

From there he guided us through the infinite crepe possibilities and I settled on one with magret de canard, gruyère, potatoes and mushrooms. Turns out they’re all gluten free, made with buckwheat flour and don’t taste at all like anything’s missing from them thank you very much. They arrived to the table and looked every bit as good as they tasted, quite an earthy flavour though, thanks to the buckwheat.

Dessert was also a crepe, Paris was kind enough to make his on a buckwheat base so we could share, it wound up being one of those desserts you light on fire after pouring liquor over, and I got so distracted by falling burning alcohol that I forgot to take a photo. Anyway, worth the adventure, I’ll definitely be going back.

Thursday, I found myself up and moving a little earlier than usual, and made my way to Kings Cross St Pancras to catch a train to the midlands for my first ever business trip! I was headed out to meet three different event agencies with two of my colleagues, which was something I had absolutely no previous experience in. I knew it was going to be an interesting day, but of course, it became much more fun than I anticipated, and for the reasons I didn’t.

Nicole, who I knew from Park Lane and who came on the train with me, and I met Nic, one of my Account Directors, at a tiny train station in Leicestershire, and our adventure began. The highlight of the morning was honestly probably the fields though, it’s true, they’re sprawling and covered in these bright yellow flowers called cowslips. It’s not a sea of green, it’s a sea of sunshine, and it’s mesmerizing and slowly becoming my cognitive image of England. The patchwork fields you see from the sky are starting to make a little more sense.

Midday, we stopped for the most English lunch I’ve ever personally experienced. We stopped by the teeny tiny Royal Oak pub off some sidestreet in the tiny town we were visiting that was probably mostly consisting of sidestreets, and hoped for the best. Nic and Nicole wound up with fried eggs, ham, peas and chips, and I wound up with chili, rice and chips for myself. Not diet food, that’s for sure, but it’s more than enough to tide us all through!

I was also given the privilege of tasting my very first pork scratching, which was such a surprising texture that I actually couldn’t stomach my first attempt and had to spit it out, much to the amusement of Nic, our resident Brit. Still, I got quite into them after the first attempt was over, and once I figured out how to avoid the strangely soft bits....

Though my supervisors might not agree entirely, the best part of the day was probably the clear, open sky and the undeniably clean air. It’s quite special to get out of London, away from the din and the dust. I can’t blame someone for going to work when they leave their office every day to the world unfolding around them.

Thursday was actually quite a day though, Paris wanted to celebrate that his flat is being renovated, so he took us all to his roof to enjoy the benefit of it being wrapped in scaffolding. We had a decent view of the dying day, and as usual, the best part was the company.

Things were rather quiet until Sunday, when I finally took to the Columbia Road Flower Market that I have been so badly meaning to go see. Got there, and it was a total zoo, but it was still worth going even in spite of the hordes of people we were surrounded by.

It’s seriously possible to walk away with an entire forest for under £20 if you’re smart, and if you’re extra smart, you can source a really good brownie to go along with your forest. I saw everything for sale from orange trees to pineapples, not sure they’d grow here but the Columbia Road people seem to think so. From there, we meandered along until we made it to the Hackney City Farm, which is exactly what it sounds like. Sort of giddily stared at chickens and pigs and forgot, for a brief minute, that we were in the heart of London.

Learned from my country-born companion Kim that the reason sheep are numbered is so that you can tell which lamb belongs to which ewe, had no idea that there was method to that beyond keeping track of how many sheep you had....always did think that was indicative of far too low mathematical ability to be reasonable though.

From there, an accidental adventure, we weren’t sure and still aren’t sure where we wound up, but we’re pretty certain it’s an outdoor art space that’s some sort of collaboration between locals and londoners in general, meant to be some sort of outdoor art show combined with sustainable businesses, sneaky cafes and what seemed like a residential homeless community, too?

There were as many kids as there were seemingly-resident adults, and there was a basketball court that Kim couldn’t resist trying her hand at taming (unsuccessfully, mind you. She’ll stick to football like the good brit she is).

In the end though, we didn’t really care what we’d come across, they had a warm fire and it was a bit of a shitty day aside from the adventure itself, so we just took advantage of being able to sit still for a few minutes without completely freezing (even though I eventually did, as the resident human icicle).

And last but not least, I made my friends shakshukah and taught them what halva was, and said goodbye to the week in the company of two people who exemplify the speed at which life and love move here in London. I met Veronique for a single crossover day at the beginning of her time at Park Lane, and I met her flatmate once afterwards, for perhaps 15 minutes before having to part ways. 6 months later, these girls are some of the reason I am so glad to have come here at all. The time we spend together means so much more than spending simple minutes, doesn’t it. Anyway, before I get prophetic, it’s Sunday, time to start again.

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raystart · 7 years ago

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What I Wish I Knew at Every Age

When asked what we regret in our careers or life to date, it can be difficult to formulate a response. Not only is it tenuous at best to try to pinpoint the exact moment where we should have pursued this direction instead of that, seized one opportunity over another, or taken a risk over a guarantee, but each decision – whether later deemed good or bad – has led us to where we are today.

Regrets may be futile, yet there is a particular variety of wisdom that can only be gained in hindsight. As we move through each decade and navigate changes and challenges in our career and personal life, we begin to identify our supposed missteps – big and small. We begin to understand how our own doubts, insecurities, self-limitations or expectations may have been getting in the way all along, and take such insight into the decades ahead of us.

Without such experience, it can be difficult to gain such clarity around what we might be doing wrong or what might be holding us back in our work, side projects, relationships or health. But sometimes the experiences of others can help speed us along.

In an attempt to gather the lessons we can only gain through time, we’ve asked several creatives – including Lisa Congdon, Debbie Millman, Tina Roth Eisenberg and Ken Done – to reflect on what they wish they knew at every decade.

I wish I knew in my twenties…

To stop worrying about other people…

“We spend a lot of time in our twenties trying to please other people or worrying if we are doing the right thing. There is something about getting older that just makes you think to hell with that, I’m going to do what I want to do because what have I got to lose? That was definitely my experience – I quit my job to be an artist, and I owed it to myself to try.” – Lisa Congdon, illustrator and author, Portland, Oregon

That there’s no rush…

“The pressure to do things quickly or have success happen right away is ingrained in our culture of instant-gratification, but really your real life is so long. There are so many things that you can do and there is no reason to panic when you are in your 20s. Sure, you only live once, but you also have this long life ahead of you.” – L.C.

You can create the world you want…

“I really wish I realized sooner that I needed to be an active participant in creating the world I wanted. I was floating and going with whatever came my way – I wasn’t very active about thinking about what type of person I wanted to be, or what environment I wanted to work in. My daughter was my biggest career catalyst, and I wish I had that wake-up call earlier. It never occurred to me that you could start companies sooner – when your life is so much easier and you have fewer responsibilities.” – Tina Roth Eisenberg, designer and founder of CreativeMornings and Tattly, New York City

That careers are never linear…

“I used to think my career would be very linear, but even in the almost eight years since I graduated, I’ve worked at a branding studio, done illustration and product design, worked in-house for several large brands, and now as a freelancer. And I don’t necessarily want to be a graphic designer forever.” – Ben Wagner, independent designer and art director, New York City

No one has it all figured out…

“Acknowledge that no one has it all figured out – even your mentors, bosses, or design heroes – and that’s okay. The important thing to remember is to keep creating. Spend more time and energy on making your best work, and less on comparing yourself to others.” – B.W.

To stop being so hard on myself…

“I wish I knew not to be so hard on myself and not to beat myself up so much. I wish I knew not to take everything so seriously in terms of my worth and my value. I wish I had spoken up more and stuck up for myself.” – Debbie Millman, writer, educator, designer and host of Design Matters, New York City

Skills are more important than grades…

“At least as a creative, the skills you acquire in school are more valuable than the grades. I wish I tried to learn more while I still had access to those resources in a safe and nurturing space.” – Adam J. Kurtz, artist and author, New York City

Not to worry so much…

“Shit isn’t real yet when you’re in your 20s. Your early 20s problems will feel really insignificant soon. Try a bunch of stuff, be a little reckless, smoke weed one time, kiss someone nice, stop trying to be cool – it’s not working, it never works – and generally let yourself live.” – A.J.K.

Everything will be okay…

“I do wish I could tell my younger, confused, insecure, lost, and angsty twenty-something-self that everything will work out okay. I will meet the perfect person that I can share my life, passion, and work with, and that I will someday get to do something I love everyday with people that I love and respect, that I will get to create beautiful things that inspire people in their everyday lives.” – Angie Myung, co-founder of Poketo, Los Angeles

“If I were to see myself in my twenties, I might say hey, things are going to be okay. Do what you love, work hard. Know that creativity is everything in life. Even in business, creativity is the driver. It’s really what makes you whole, in that inspiration and that creativity.” – Ted Vadakan, co-founder of Poketo, Los Angeles

It’s probably not the worst decision ever…

“When I left New York to come to Australia [after falling in love with Melbourne], I think there was a lot of fear in that. When I was retouching images of dog food or working as a kitchen hand, I definitely felt I had made the worst decision ever, but it’s so hard to be in touch with those feelings now, when I couldn’t imagine life any other way! All will be revealed in the fullness of time.” – Jeremy Wortsman, Director of Jacky Winter, Melbourne, Australia

I wish I knew in my thirties…

To think seriously about whether I wanted a family…

“I had two miscarriages because I was 39 and 40. I’m fine about it, but I tell women all the time now that if you want to have children later in life, freeze your eggs or start in you’re early to mid-thirties because often it’s too late by 39. I try to help people avoid that if at all possible.” – D.M.

That mistakes always count for something…

“I could talk for hours about our failures trying to expand into new areas by solving problems that we only imagined existed, or disasters hiring the wrong type of employee or not putting aside money for tax, but those are lessons you have to directly experience to really learn from, as each business is so unique. At the end of the day, the business itself is your biggest teacher.” – J.W.

To take care of myself…

“I recently had spinal surgery for a herniated disc, and it was one of the most agonizing experiences I had ever been through, and while I was in the midst of the experience I was feeling lots of regret. Regret that I didn’t exercise enough, or eat right. That I sat too much at work or in the car. It took nearly two years to fully recover, but in that time I became so much stronger, and I now know my body on a whole new level.” – J.W.

No experience is wasted…

“I had a career in education before I turned to art, so I thought I was throwing all this experience away to go do this other thing. But the good news is if you are going to change careers later in life or do something new, anything you’ve done before is going to contribute to you doing a better job at that new thing because you have all this life and work experience.” – L.C.

I wish I knew in my forties…

Aging is life affirming, not scary…

“It didn’t take me long to realize you know what, it’s actually affirming to turn forty. You’re always learning and that’s the key – it never ceases.” – T.V.

You can’t control everything, but you can adapt…

“You can’t control everything. My uncle used to say to me, that we are like grass; it bends, but it doesn’t break. Even in turbulent times or uncertain times, it’s good for people to adapt, to embrace spontaneity and go with the flow and bend like grass, but not break. Be open to change and accept it with grace.” – T.V.

How to balance trust and being accountable…

“There was one instance with Poketo where we maybe put too much trust in a person and we didn’t get what we needed. While I always see the good side of people, at the same time you need to be accountable for whatever needs to get done and not just solely relying on someone else. To grow as a business, you need to find a balance between being the captain of your ship and being able to trust your crew.” – T.V.

Compromise, compromise, compromise…

“For Angie and me, Poketo is like our baby. It’s something that we’ve been doing since we first started dating and there are difficulties in growing something together. There will always be disagreements, but what we’ve learned is to talk it out and come to a compromise. We need to be in sync to execute something new, so it’s never one-sided.” – T.V.

I wish I knew in my fifties…

To savor…

“Savor every day. Savor every day. Keep experimenting. If you want to do something, do it.”– D.M.

20. You set your own rules… “Now I’m approaching my fifties, I wish I knew earlier that you set your own rules. Part of why I worked so hard for so many years was this pressure to keep up. But I realized that was a pressure I was putting on myself – no one else was telling me that I had to work that hard or take on that many projects at once. We invent our own rules and we have control, which is pretty cool if you can orient yourself to it in a healthy way.” – L.C.

I wish I knew in my sixties…

To have patience and perseverance…

“Even the things I’m unhappy about in my life have allowed me to persevere and to be patient. I now know that things will take a lot longer than you think they will to achieve. If you don’t have patience or perseverance, you’re not going to be able to work.” – Maira Kalman, illustrator and artist, New York City

Wisdom takes time…

“Things get murky and confusing at any age. But you can’t have the kind of perceptions at twenty-five that you have at sixty-five, and I don’t think it would even be good to have that kind of wisdom – it might prevent you from doing all the stupid things that you should be doing!” – M.K.

I wish I knew in my seventies…

Every age has highs and lows…

“There are hills and valleys, some deeper than others, some higher than others. In your mid-twenties you’re convinced that you know everything. By your 30s and 40s you’re beginning to understand that this may not be so. For me, the 40s, 50s, 60s, and 70s have been filled with the desire to become a better artist.” – Ken Done, painter and designer, Sydney, Australia

You can be 77-years-young…

“I’m surprised to find myself with the chronological age of 77 when really I feel as if I’m still somewhere between the ages of fourteen and twenty-eight. The key to feeling young is keeping your eyes open and trying as best as possible to get the most out of every day.”– K.D.

#startups #text #startup #advice #busieness #howto #news #tech #love

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healthbolt-blog · 6 years ago

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New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/how-to-cook-healthy-fish-fillet/

How To Cook Healthy Fish Fillet

Contents

Healthy vegetable dishes

Dish recipes. find recipes

Love vegetable fried rice

Ground beef enchilada zucchini

Fillets—simply increase … start checking

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vegetable or fish stock to submerge the fillets about halfway. Fresh herbs and citrus juice season the stock without adding calories or sodium. Adding the fillets to simmering sauce prevents them from …

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Pan-seared salmon is the ideal healthy … let it cook for one more minute. 4. Continue to cook. Cook for 3 to 5 more minutes on the other side. Again, timing depends on how thick the fillet is and ho…

Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven … plus lemon wedges 4 6- …

This method also works well when you’re cooking two or more fillets—simply increase … start checking for doneness around the 10-minute mark, but a thicker fillet will need more time. Fish is ready w…

Here are 5 easy and healthy … cook. Peri-peri is basically what East Africans know as pilipili. Here is a simple recipe for … Nothing makes a fish fillet look as tempting as those deep brown, seared-in grill marks. You can get them on your fillets, even when the weather’s not good for grilling, by using a …

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A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of M…

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New Post has been published on Health bolt

New Post has been published on https://www.healthbolt.net/cooking/healthy-cooked-cabbage/

Healthy Cooked Cabbage

Contents

Healthy soy cooking

Fried rice healthy

Wok cooking recipes healthy cooking

Colors? making small chang

Impress … pot

Sugar-free dessert recipes

If you are used to eating green cabbage, I encourage you to try the special flavor and nutrients found in red cabbage as part of your Healthiest Way of Eating.It tastes great and you will also benefit from its rich concentration of health promoting vitamins A, C, and K. Enjoy.

In the caption, the Vanderpump Rules boss wrote: "Last year it was the turkey dance, this year it’s the red cabbage dance! Ha…

In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles …

How To Cook Healthy Fish Fillet Healthy Cooking Oil High Smoke Point But you want to look for oils that are made mostly of healthy fats … Deep frying calls for oil with a high smoke point. Saf… But you want to look for oils that are made mostly of healthy fats … Deep frying calls for oil with a high smoke point. Saf… Healthy Recipes For Lazy Cooks The actual process of cooking in the blender is extremely easy. I just chucked the ingredients in the blender and let it do t… You’re not the only one who is incredibly lazy during the winter … genius who invented this simple cooking device that helps us eat like human even when we’re lacking time and energy. While many of … Whether you’re sticking to Whole30 or Paleo, these mouthwatering recipes are easy to pull off in minutes with a kiddo on one arm. Lifestyle / Categories. … 9 Clean-Eating Dinners for Lazy Cooks. By. Heath Goldman | Jan. 8, … It’s healthy, delicious and … But we’re here to make the impossible, well, totally easy to pull off. Whether you’re sticking to Whole30 or Paleo or just trying to go gluten-free, these mouthwatering recipes are doable even with a … "cooking" means boiling water for instant ramen. For others, the mere thought of turning on a stove sends them running to the phone to order takeout. If you fall into either group, you’re in the right … healthy soy cooking These 20 healthy air fryer recipes range from meaty mains to nutrient-packed vegetable … The air fryer gives this "roasted" … How To Cook healthy vegetable dishes 39 Perfect Vegetable Side Dishes For Thanksgiving. … Here’s one less thing you have to actually cook on Thanksgiving. Get the … This crazy flavorful vegan dish is a healthy addition to your … Healthy Low Calorie Low Fat … Vegetable Side dishes vegetable side dish recipes browse more than 2,120 vegetable side dish recipes. find recipes for green bean casseroles, sweet potato fries, grilled corn and much, much more. Asparagus Side Dishes … Ah, Cinco de Mayo — the bastion of Mexican-American celebration, an excuse to break out the margaritas and share taquitos with friends. Do you know the history behind the imbibing? In 1862, Mexico owe… Spaghetti squash with sautéed mushrooms, tomato and onion. A low-carb, gluten-free and vegan meal full of vegetables and flavor. Only five main ingredients, plus seasoning! Get the recipe here: Spaghe… So instead of punishing yourself in a dietary straitjacket this year, try pivoting in a healthy direction … protein and veg… Find quick and easy vegetable recipes for dinner, from the food and nutrition experts at EatingWell. How to Make Vegetable fried rice healthy If you love vegetable fried rice, try this healthy fried rice recipe made with brown rice and fresh vegetables. Cooking Haddock Healthy Spray a broiler pan with cooking spray or line it with aluminum foil. Place haddock fillets on the pan. Brush each haddock fillet with olive How To Cook Healthy Scrambled Eggs Healthy Cooking Courses London Ways To Cook Vegetables Healthy Why Is Boiling A Healthy Method Of Cooking A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point―around 180 to 190 degrees. Healthy Cooking Classes In Columbus Ohio One mission of My Daughter’s Kitchen healthy cooking classes is to get kids cooking and eating … and then sautéing the onions and peppers on the stove. "Oh, yeah, you get in there and sizzle," Katel… Best Way To Cook Carrots Healthy Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray. 3. Place in oven to cook for 1 hour … … george foreman healthy cooking grill Review I love fitness, but I hate cooking … cheap grill has made healthy eating so simple that I’ve eaten a balanced, home-cooked meal (that took 10 minutes to make) every night this week. I don’t want to … george foreman healthy cooking evolve Grill Review September 12, 2010 by Momstart 4 Comments The George Foreman Evolve™ Grill is quite an improvement over the … healthy holiday cooking Tips And with thousands of people gathering around a table for the holidays this month, here are the best steps to ensure safe and … healthy wok cooking recipes healthy cooking classes dublin ingredients For Healthy Cooking When we think about the holidays we often think about all of the great food that we will get to enjoy — your father’s famous … healthy eating cooking Classes Melbourne Tirtza was born in Israel, in a small community (Kibbutz) in which traditional and exotic jewish – israeli cooking was of major importance. A freshly baked cake was always on the table, welcoming the weekend, and it was these things that encouraged Tirtza to explore baking, and soon, a … Best Way To cook chicken healthy carson daly and Al Roker Favorite Holiday Recipes This Christmas … Zoodle Ramen Is The Best Low-Carb Way To Warm Up Again, … Cooking Cheap And Healthy Of course, this is also the time of year when you need to start saving for those holiday gifts, so some affordable recipes come in handy, too. Here are cheap, healthy fall recipes to boost immunity an… 10 easy healthy meals To Cook If you’re thinking about making a list of green resolutions for the New Year, here are 10 … food colors? making small chang… healthy cooking classes indianapolis indianapolis based associates use their unique techniques to create healthy and easy to make dishes for New … offering an assortment of cooking classes and tasting events to educate and provide customers with knowledge to take … cooking class deals in Indianapolis, IN: 50 to 90% off deals in Indianapolis. Four-hour moroccan cooking class and Wine Tasting for One or Two at Saffron Cafe (Up to 54% Off). Two-, Three-, or Six-Month keto meal plan subscriptions from Meals Maker (Up to 76% Off)

Rescue the fat, as you will need it for the cabbage. Once you are happy with the colour on … Leave to cool. After the duck …

What’s New and Beneficial About Cabbage. Did you know that cabbage was one of two vegetable types (the other type was root vegetables) found to be a mainstay for prevention of type 2 diabetes in a recent study of over 57,000 adults in the country of Denmark?

I still remember the first time I looked up the recipe to impress … pot down with the washed cabbage pieces. Cover the pot. …

cabbage, fennel or parsnips — and add to the pot when you sauté the celery and carrot. Instructions: In a large, 5- or 6-quar…

Healthy Cooking Pots And Pans WhatsApp Payments May Face Hurdles as Government Raises Concerns Over Data Sharing Petrol, Diesel Prices Continue to Rise For The Third Consecutive Day After 19-Day Freeze Honda Amaze 2018 Launched in … This year’s Ambiente Fair — the largest exhibition in cookware — highlighted how small spaces have led to optimisation of kitchen utensils, with pull-out handles or are stackable as a space-saving sol… Easy No Cook Healthy Recipes If you’re making an easy dessert – or any dessert, actually – you might as well make one that’s healthy, too. These delicious no-bake sugar-free dessert recipes use fruit and natural sugar alternative… Healthy Cooking With Ground Beef Serving this exotically-flavored ground beef dish in cabbage cups makes them healthy and low in carbohydrates. Use a nonstick pan to cook your ground sirloin. break it up with a wooden spoon and seaso… Ground Beef enchilada zucchini boats – a healthy gluten free version of classic beef enchiladas that you’ll fall in love with! A little over 30 minutes to make but well worth it for the bold flavors and low calorie count of 222 calories a serving! This past Sunday morning I stood in our church … How to make taco salad in just 20 minutes! This easy taco salad recipe is EASY, with common ingredients. And, the whole family will love healthy taco salad with ground beef. Healthy Cooking Courses London Ways To Cook Vegetables Healthy Why Is Boiling A Healthy Method Of Cooking A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point―around 180 to 190 degrees. Healthy Cooking Classes In Columbus Ohio One mission of My Daughter’s Kitchen healthy cooking classes is to get kids cooking and eating … and then sautéing the onions and peppers on the stove. "Oh, yeah, you get in there and sizzle," Katel… Best Way To Cook Carrots Healthy Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray. 3. Place in oven to cook for 1 hour … … george foreman healthy cooking grill Review I love fitness, but I hate cooking … cheap grill has made healthy eating so simple that I’ve eaten a balanced, home-cooked meal (that took 10 minutes to make) every night this week. I don’t want to … george foreman healthy cooking evolve Grill Review September 12, 2010 by Momstart 4 Comments The George Foreman Evolve™ Grill is quite an improvement over the … healthy holiday cooking Tips And with thousands of people gathering around a table for the holidays this month, here are the best steps to ensure safe and … healthy wok cooking recipes healthy cooking classes dublin ingredients For Healthy Cooking When we think about the holidays we often think about all of the great food that we will get to enjoy — your father’s famous … healthy eating cooking Classes Melbourne Tirtza was born in Israel, in a small community

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