#it just adds a really lovely natural but intense blueberry flavor

[magnus-and-the-dragon]

things i want to bake when my brain stops being an asshole:

- Blueberry-oat scones w/ that blueberry lavender almond milk I got from TJ’s

- Chocolate cherry shortbread for mi grandmum bc they were her fave of my Christmas cookies

- Some kind of scones w the leftover cherry juice... perhaps cherry and coconut?

[writingofwitchcraft]

A Witch’s Favorite Teas!

Because what’s a witch without tea? 

(This is a joke - a witch without tea is still a witch. They just don’t have tea.) 

Featuring gifs because we’ve gotta get that sweet sweet aesthetic!

Pomegranate Tea

Pomegranate tea is delicious and fruity! It’s also so sweet that I usually drink it on its own without honey or sugar. Pomegranate tea is great for mid-afternoon, when you want to have a sweet drink to keep you company, but not something that will keep you up all night. 

My recommendations: “Pomegranate Raspberry” from Stash and “Pomegrateful” from David’s Tea. 

Peppermint Tea 

Sweet and soothing all at once! I love having peppermint tea before bed. It has calming energy, but also has a little zip in the taste (if that makes any sense) that I really enjoy for doing spellwork. Peppermint tea is delicious with just a dash of honey! 

My recommendation: "Pure Peppermint” from Twinings. 

Chai Tea

Although fruity teas are my true love, chai tea is a tea that’s at once rich and homey. It has a lot of deeper notes that make me associate it with night. If I were up late studying, casting spells, writing poems, or whatever, this is the tea I’d turn to. 

My recommendation: “Chai” from Tazo. 

Passionfruit Tea

In addition to being nectar-sweet, this has got to be the prettiest tea. The brand I drink can range from a pale pink like the above gif to a dark maroon (depending on how long you steep it.) This tea is anything but subtle, so the longer you steep it, the more intense the taste! 

My recommendation: “Passion” by Tazo. Starbucks also has a very good Teavana Tea called “Passion Tango” that is used in some of the drinks, as well as served hot, but sadly you can’t buy that outside of a Starbucks drink. 

Berry Tea

Can you tell yet that I love sweet teas? Berry teas are wonderful to be made into iced teas, as they have such nice natural sweetening flavors! Berry teas are also pleasant warm with some honey or sugar. But, they’re so sweet you could drink them alone!

My recommendations: “Blackberry & Raspberry” from Taylors, “Blueberry Muffin” from David’s Tea (though I think this may have been replaced by “Blueberry Jam”. Not sure if they’re the same recipe under a new title or completely separate blends.) 

Please reblog and add your own favorite teas! Have you ever made tea with moonwater for an extra magical boost? I have a guide to making moonwater right here on my blog. 

Blessed be!

[peace-coast-island]

Diary of a Junebug

Sandwiches and charming little huts 

Walking the trails of Charm Villa is like stepping into a bright, colorful, and cute notepad. Rolling hills with vibrant green grass and colorful flowers scattered all over. On the tops of the hills are rustic and whimsical little cottages and huts, as well as shops, cafes, and a library. Take a picture and you’d think it was from a stationery set!

After sleeping in until around eleven we met up with Gutsy and Livvy at Coffee Studios for a tour of Charm Villa. Gutsy’s a college friend of Daisy Jane who just moved to the village a few months ago. Livvy’s her niece - first cousin once removed - and she and Jack - her dad/Gutsy’s cousin - own Coffee Studios. The cafe was founded by Gutsy and Jack’s grandma, then it was passed down to Jack’s mom, and after she retired her son and granddaughter now run the place.

The cafe’s best known for their sandwiches and every few months they set up a contest for a new sandwich to add to the menu. Livvy was the one who started that tradition and it got popular so it stuck. Guess what today happened to be? While Lolly, Pancetti, Biskit, and Lyman prepped for the contest, the rest of us hung around the village before meeting back around 3 for the contest.

I’ve only met Gutsy a handful of times over the years and she always leaves an impression. The name Gutsy - short for Augusta - fits her to a T. She said that she never thought her impulsiveness and wild imagination would make her a good detective and yet there she was solving crimes and saving the day. Gutsy really does remind me a lot about Jamie, except a lot more extroverted and bold. Honestly, I’m surprised that they haven’t crossed paths yet.

So far Gutsy’s enjoying the peaceful village life. It’s a huge change of pace compared to her old life. Gutsy grew up in a boarding house that also ran a stable so her life revolved around horses since forever. Her father died when she was seventeen, opening up a can of worms that led to her getting tangled up with an embezzling scheme that he was involved in and indirectly caused his death. After exposing the crime, Gutsy joined a task force dedicated to investigating crimes relating to shady underground practices involving horses like racing and such. 

Daisy Jane and Gutsy met in college when they became roommates. At the time Gutsy was considering studying to be a veterinarian but ended up dropping out a year later because the task force was starting to take over her life. In retrospect, the whole being a vet thing wasn’t meant to be for her.

Being a detective was an unexpected turn for Gutsy, one that no one saw coming - and yet, at the time, it made sense. For a while, she felt that she found her calling, especially after being betrayed by what her dad and his friends had done. Maybe, in a way, she was trying to absolve him of his misdeeds. Solving mysteries and working with horses, what else can she ask for?

But then around last year things went sour. Investigating crimes has its dangers, which Gutsy knows all too well. She can handle being a target, but when loved ones are in the line of fire, that’s where she draws the line. The birth of her daughter Lulu led to Gutsy reevaluating her life choices. Eventually she decided that it was time to move on and give Lulu a stable childhood.

That’s why she decided to settle in Charm Villa. Other than her cousins and a small handful of relatives, Gutsy doesn’t have much family. With Lulu to take care of, a journey of self discovery was out of the question so she opted to stick close to family for practical reasons. With Livvy in college and only coming home every other weekend and Jack having experience as a young single parent as well as needing help with the cafe, Gutsy knew she and Lulu would be in good hands. 

While she finds herself much happier and less stressed in Charm Villa, Gutsy does miss being around horses. As far as she knows, the nearest stable is about two hours away so she hasn’t had a chance to visit yet. Maybe when Lulu’s a little older, she says. For now, Gutsy and horses are taking a long break. 

The way she describes it is like a close relationship that has gone a bit too codependent. All her life she grew up surrounded by horses so she related to them more than people. Her views on the family she grew up with, especially her dad, have been clouded in recent years. When she put together the pieces, she didn’t want to believe it, but at the same time, it all made sense. While being a detective gave her a sense of purpose, it also showed Gutsy how deceiving people can be. She always - and still - find horses more trusting than people, so in a way she relied on them as a crutch. Do it for the horses - that was her mantra whenever she tackled a case that would push her limits. Then that led to her letting the task force take over her life to the point that she had nothing outside of that. 

Eventually it got to the point where all she cared about was getting the truth out. Right and wrong, black and white, collateral damage was unfortunate but it didn’t matter as long as what’s done is done. As a result, Gutsy ended up burning a lot of bridges, which in turn made her question if she did more harm than good.

Lulu was her wake up call, the one who turned Gutsy’s life upside down and forced her to reevaluate her future. Being a parent wasn’t in the cards for her but in the end she made her choice. While the idea of raising a kid is still terrifying for her, so far it seems to be the best thing to happen to her. After spending most of her life jumping headfirst into danger and chasing thrills, Gusty realized the weight of her actions and how one can’t always jump to conclusions or make poor judgements just to get ahead of everyone else.

Maybe it’s another attempt to right her dad’s wrongs - that’s still something she struggles with - but Charm Villa, the cafe, Lulu, her cousins, it’s been doing her a lot of good. There’s still a lot that Gutsy’s uncertain about, but getting herself out of a bad place is a good first step. After everything she’s been through, I hope she finds that peace of mind she deserves. From the looks of it, I think she’s finding her way.

Around 1:30 we headed back to the cafe to help set up for the sandwich contest. When we were done, we had time to kill so Jack and Livvy gave us a tour of the kitchen. Then we made lattes and bread, which was a lot of fun. By the time we were able to master latte art, it was time for the contest to begin!

Candy Fruit Sando by Lolly A super sweet take on the cute Japanese fruit sandwiches! To kick things up a notch, the fruits are coated with a sugary syrup for an extra crunch! Fresh ripe fruit candied to perfection, freshly whipped cream that feels like eating a cloud and a soft and pillowy brioche to tie it all together - it’s the perfect addition to any bento box! Rod - Candied fruit?! Genius! 9/10 Snooty - I just wanna take pictures of it and make my friends jealous over how pretty it looks! 10/10 Sylvana - Strawberries and cream are a winning combo! 8/10 Audie - Aesthetic and yummy - that’s a win for me! 9/10

Spa Day Sandwich by Pancetti In need of shaking up your skin care routine? No need to swap out your face mask or moisturizer when you can have a sandwich instead! All the freshest veggies guaranteed to give you a healthy glow like cucumbers and seaweed seasoned with a zesty citrus glaze on a slice of lightly toasted pumpernickel. Snooty - My skin’s already feeling great! 7/10 Sylvana - This kinda reminds me of a salad, but in sandwich form! 6/10 Audie - This was definitely inspired by a spa! 6/10 Rod - Skip the moisturizer, go for the sandwich! 7/10

The Ultimate Dessert Sandwich! by Biskit What happens when you mash a pie, cake, and pudding into one? Well, we’re about to find out with this sandwich! The bread’s kinda like a pie crust/brioche hybrid and the sauce is a rich caramel custard. In between are thin slices of red velvet cake, blueberry-ginger pie filling, and slices of yellow cake. Sylvana - If this doesn’t satisfy your sweet tooth, I don’t know what will! 8/10 Audie - Talk about indulgent! 6/10 Rod - Perfect for a cheat day after an intense workout - but only in moderation! 7/10 Snooty - Are you sure this is a sandwich? 5/10

Take a Bite of Nature! by Lyman Need a palate cleanser after having too many sweets or processed foods? Nothing like fresh organic veggies to put your body back in balance! Green, leafy veggies, rustic roots, and crisp, sweet fruit on sprouted bread - all the flavors of nature in one tasty package! Audie - Crunch, crunch, crunch! 7/10 Rod - I wonder if this will make a good post-workout shake… 7/10 Snooty - Turn the bread into croutons and add some dressing and it’s a rustic salad! 8/10 Sylvana - This is probably better than some of the stuff they sell at health food stores 7/10

[safecaff-blog]

30 Types Of Coffee You Will Love To Try

Have you ever tried any of these types of coffee before? You will experience real coffee when you taste flavored coffee? In this post, I will reveal to you 30 types of coffee you will love to try.

Types Of Coffee

1. Organic Coffee Organic coffee is produced without the aid of chemical substances, such as certain additives or some pesticides and herbicides It is grown with only organic fertilizers from the chicken manure or compost.  Read more about organic coffee What Are The Types Of Coffee Roasts There three types of roast you need to know. They are Light roast, Medium roast, and Dark roast Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. It is the roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste Read more about Roasting Types The Types Of Coffee You Will Want To Try, Have The Following Characteristics: Low Acid, Delicious Coffee The pH of water is 7. The pH of some coffee available in stores and popular coffee shops is 4.85 or lower. Most coffee is so acidic it can cause stomach issues, teeth decaying, and other high-acid related problems. This coffee is a delicious, smooth, not bitter, not acidic but wonderful flavor USDA Certified Organic - The purest, organic hand-selected beans for your health.Single Origin - One high-quality source, no blends.Mountain Shade Grown - No pesticides used and bird-friendly for our environment.Sun Dried and Spring Water Washed - No chemicals or harmful processes ruining the purity and health properties of the coffee.Mycotoxin-Free and Pesticide-Free - Coffee straight from nature without any additives. Introducing You To The Best Clean, Organic, Low Acid Coffee For Your Health : From the heart of the Americas to your morning cup, the world’s most exquisite, richest, 100% Arábica beans have been roasted to perfection Lifeboost Coffee Downside: A little bit expensive compared to other types of the brand but you will definitely get value for your money The Flavor of the coffee you brew is best when you use the French press 1. Organic, Single Origin Light Roast Coffee  Light roastings are brighter, a tad more acidic and allow you to taste the flavor notes of the coffee.  https://lifeboostcoffee.com/products/coffee/lightroast/?ref=57 READ MORE 2. Organic, Single Origin Medium Roast Coffee Good quality coffee. No chemicals or harmful processes ruining the purity and health properties of the coffee READ MORE 3. Organic, Single Origin Dark Roast Coffee  Organic dark roast coffee, also known as French and Italian roast Best-tasting organic low acid coffee ever READ MORE 4. Organic Espresso Coffee This is the darkest roast. . Able to withstand milk and sugar well rounded and balanced cup.  It is a rich and bold coffee with undertones of chocolate and caramel with a slight fruitiness READ MORE 5. Organic Decaf Coffee Organic Decaf Coffee comes from coffee beans that have been individually selected as the premium bean Coffee flavor and complexity so accurately, without adding foreign “process” flavors to the coffee READ MORE 6. Pacamara Limited Collection Roast Decaf Coffee This is from a GIANT coffee bean out there called Pacamara. It is an Arabica varietal coffee strain that is very special. Pacamara is a sweet but strong coffee that can be both complex and intense in flavor and aroma. When it is roasted to a medium level, it has notes of chocolate as well a very subtle, yet it complements it's a sometimes creamy texture READ MORE

2. Organic Flavor added Coffee A coffee's flavor describes the combined aroma and taste characteristics, acidity, bitterness, etc The beans flavor is a function of where it was grown, and how it was roasted. Arabica beans are mostly used for flavored coffee for the following reasons: Low level of acidity, Low level of bitterness The degree of roasting also determines the dept of flavor, that means the darker the roast the more the flavor Many coffee makers, for commercial purposes add flavors from other sources to produce flavored coffee. These are called Specialty coffee. Try Any Of These Flavored Coffees And You Will Love it 7. Ginger Bread Latte Coffee Cinnamon, sugar, molasses, and ginger all mixed into a delicious gingerbread man cookie! Remember those days? Well, this coffee will bring you back down memory lane. One of my personal holiday favorites! READ MORE 8. Cinnamon apple strausel coffee Discover your “happy place” with a steaming cup of cinnamon-kissed joy! Few things in this world invoke feelings of coziness and warmth like baked apple pastries laced with fresh cinnamon. More than 500 years ago, Dutch townspeople could savor the tantalizing aromas of apple pastries cooling on kitchen windowsills… much like they do today!  But you don’t have to travel to The Netherlands to sample the satisfying flavors of real apples and cinnamon - we’ve infused these natural flavors into our organic, Fair Trade Arabica coffee and added just a dash of vanilla for a comfortable, satisfying treat you can enjoy any time of the year.  READ MORE 9. Smoky butter scotch coffee Butterscotch is a rich and buttery flavor as the name implies; created by extracting only the highest quality natural butter flavor from real Irish cream butter, then combined in perfect harmony with natural brown sugar oil extract.  Smoky Butterscotch flavored coffee will bring back memories of those butterscotch candies that Grandpa would keep in his pockets and slip you one when Mom wasn't looking. READ MORE 10. Dark chocolate coconut truffle coffee Coconut in coffee? All you have to do is travel to the thriving city of Hanoi in Southeast Asia, navigate the pencil-thin alleys until you find Walking Street, and wade through the crowd until you find an elderly woman pouring coffee under a weathered umbrella. OR… you could try our organic Chocolate Coconut Truffle coffee - we’ve added rich dark chocolate and sweet cream to give this treat a hint of decadence you just won’t find anywhere else.  READ MORE 11 Toasted chess nut coffee Always a hit, this aroma of freshly roasted chestnuts dominates and enhances the brew of this truly outstanding cup of coffee. READ MORE 12. Cinnamon crumble coffee Imagine the aroma of freshly ground cinnamon sprinkled over a basket of ripe, juicy, organic blueberries This is the signature Blueberry Cinnamon Crumble flavored coffee READ MORE 13. Cinnamon cappuccino coffee Imagine pausing for a moment on the Ponto Sisto in Rome - the ancient bridge spanning the Tiber River near the Vatican museum. Here, you watch the sun edge higher and gradually spill its glowing hues along the rippling water below. Meanwhile, the lively aroma of fresh cinnamon, sweet vanilla, silky cream, and bold Arabica coffee waft from the to-go cup in your hand. You take a sip and let the flavors dissolve all of your worries.  READ MORE 14. Eggnog latte flavored coffee Christmas just doesn’t seem like Christmas without Grandma’s Eggnog. The sweet mixture of cream, eggs, nutmeg, vanilla, sugar, and cinnamon with a splash of rum makes this holiday drink something special to be treasured at Christmas time. READ MORE 15. White Russian coffee 16. Patriot Coffee Uniquely exquisite coffee! This blend is truly special: Raspberries picked from the fields of central Ohio, blueberries harvested from the Lake Erie Boast, and white chocolate imported directly from Belgium. An absolutely perfect combination with a Grand Slam taste! READ MORE 17. Chocolate Raspberry Truffle This is the combination of: Raspberries with the finest chocolate and hand-roasted Arabica coffee beans to bring you a treat that might just be your favorite part of the day. Try it for yourself and see how delicious your coffee break can really be. READ MORE 18. Chocolate Peanut Butter Truffle Creamy Chocolate and Rich Virginia peanut butter. It’s a salty-sweet combination that is not too much of either leaving a satisfying flavor perfectly paired with the organic Single Origin Specialty bean coffee READ MORE 19. Chocolate Macadamia Truffle Coffee Combination of distinctive taste of macadamia nuts with rich chocolate and our premium coffee beans to create a coffee you and your guests will crave. READ MORE 20. Chocolate Coconut Truffle Coffee A little-known favorite with an indulgent twist!  Coconut in coffee? All you have to do is travel to the thriving city of Hanoi in Southeast Asia, navigate the pencil-thin alleys until you find Walking Street, and wade through the crowd until you find an elderly woman pouring coffee under a weathered umbrella. OR… you could try our organic Chocolate Coconut Truffle coffee - we’ve added rich dark chocolate and sweet cream to give this treat a hint of decadence you just won’t find anywhere else.  READ MORE 21. Haze Nut Coffee Rich, toasted hazelnuts with our specialty Life boost medium roast coffee beans is truly a match made in heaven! A creamy, satisfying flavor that's perfect as an afternoon treat.  READ MORE 22. French Vanilla Coffee A passionate kiss of French vanilla enchants perfectly with our Premium Life boost Coffee beans, resulting in a bright, cheery brew! READ MORE 23. Blue Berry Cinnamon Crumble Coffee Imagine the aroma of freshly ground cinnamon sprinkled over a basket of ripe, juicy, organic blueberries – the tango of sweet and savory tickles your nose and invites you to indulge. Now imagine savoring these sweet treats while sipping a cup of expertly brewed coffee, made from hand-roasted Arabica beans. It’s the kind of moment that’s meant for sharing with someone special. It’s the kind of moment that memories are made of. Our signature Blueberry Cinnamon Crumble flavored coffee takes you to a world where your worries disappear into a harmony of blueberry, cinnamon, and the finest roasted coffee beans you’ll find anywhere. One sip, and you’ll be lost in a symphony of flavors and aromas. Who says you can’t have it all? Try our Blueberry Cinnamon Crumble flavor today. READ MORE 24. Pumpkin Spice Coffee Do you think fresh pumpkin pie!  Your favorite memory of crisp, cool fall weather combined with the finest gourmet beans you'll ever taste! READ MORE 25. Java Mint Coffee  Java Mint Coffee comes from coffee beans that have been individually selected as the premium bean(s) of a harvest READ MORE 26. Peppermint Mocha Coffee Peppermint Mocha provides the cool, minty fresh flavors of peppermint generously infused with notes of creamy, rich, chocolatey mocha. If you love peppermint sticks and hot chocolate, this flavor will quickly capture your heart! READ MORE 27. Cherry Mocha Truffle Coffee You don’t have to go far for a Cherry Mocha - just stand in line for 20 minutes at your nearest big-box coffee shop around Valentine’s Day. Then block out the rest of your day to work off the 500+ calories you just consumed. OR… indulge in our new, guilt-free Cherry Mocha Truffle coffee - an all-natural, delightfully decadent treat that lets you escape the ordinary without all the extra calories. READ MORE 28. Caramel Macchiato Coffee Your favorite coffee shop drink without the calories and sugar! The perfect pairing of sweet caramel with a hint of vanilla combined with our Premium Organic Single Origin beans. Enjoy it with friends! READ MORE 29. Highlander Group Coffee Delicious Highlander Grogg Medium Roast A true crowd pleaser, Highlander Grogg combines the rich and decadent flavor of butter with a sweet caramel and a hint of nut, finished off with the delicious flavor of vanilla and rum. READ MORE 30. Choc Macadamia Coffee Combination of the distinctive taste of macadamia nuts with rich chocolate and our premium coffee beans to create a coffee you and your guests will crave. READ MORE Read the full article

[digitalyogesh]

Anti aging foods

Anti aging foods Trusted Source that eating leafy foods is the most secure and best approach to battle dull compositions and scarce differences. Prepared to sparkle? Here are 10 of the best enemy of maturing food sources to feed your body for a sparkle that comes from the inside.

Watercress

The medical advantages of watercress don’t baffle! This supplement thick hydrating verdant green is an extraordinary wellspring of:

calcium

potassium

manganese

phosphorus

nutrients A, C, K, B-1, and B-2

Watercress goes about as an inward skin disinfectant and builds the course and conveyance of mineralsTrusted Source to all cells of the body, bringing about improved oxygenation of the skin. Loaded with nutrients An and C, the cell reinforcements in Anti aging foods trusted Source may kill hurtful free extremists, assisting with fending almost negligible differences and wrinkles off.

To attempt: Add a small bunch of this tasty green to your plate of mixed greens today for sparkling skin and generally improved wellbeing!

OTHER YOUTHFUL BENEFITS

This flavorful green may likewise help immunityTrusted Source (as found in trouts), help digestionTrusted Source (in one cell study), and offer thyroid help because of its iodine content.

Red chime pepper

Red chime peppers are stacked with antioxidantsTrusted Source which rule with regards to against maturing. Notwithstanding their high substance of nutrient C — which is useful for collagen creation — red chime peppers contain incredible cancer prevention agents called carotenoids.

Carotenoids are plant shades answerable for the radiant red, yellow, and orange shadings you see in numerous leafy foods. They have an Anti aging foods of mitigating propertiesTrusted Source and may help shield skin from sun damageTrusted Source, contamination, and natural poisons.

To attempt: Slice chime peppers and plunge them in hummus as a tidbit, add them into a crude plate of mixed greens, or concoct them in a pan fried food.

Papaya

This delightful superfood is plentiful in an assortment of cancer prevention agents, nutrients, and minerals that may serve to improveTrusted Source skin flexibility and limit the presence of scarce differences and wrinkles. These include:

nutrients A, C, K, and E

calcium

potassium

magnesium

phosphorus

B nutrients

The wide scope of cell reinforcements in papaya assists with battling free extreme harm and may postpone indications of agingTrusted Source. Papaya likewise contains a compound called papain, which gives extra enemy of maturing benefits by functioning as one of nature’s best calming specialists. It’s likewise found in many peeling items.

So indeed, eating papaya (or utilizing items containing papain) may help your body shed dead skin cells, leaving you with sparkling, dynamic skin!

To attempt: Drizzle new lime juice over a major plate of papaya as a component of your morning meal or make a papaya veil at home for your one night from now in!

Blueberries

Blueberries are plentiful in nutrients An and C, just as an age-resisting cell reinforcement called anthocyanin. This is the thing that gives blueberries their profound, excellent blue tone.

These incredible antioxidantsTrusted Source may help shield skin from harm because of the sun, stress, and contamination by directing the incendiary reaction and forestalling collagen lossTrusted Source.

To attempt: Throw this delightful, Anti aging foods product into a morning smoothie or organic product bowl, and let it’s anything but an embellishing punch!

Broccoli

Broccoli is a calming, against maturing force to be reckoned with loaded with:

nutrients C and K

an assortment of cancer prevention agents

fiber

folate

lutein

calcium

Your body needs nutrient C for the creation of collagen, the principle protein in skin that invigorates it and versatility.

To attempt: You can eat broccoli crude for a speedy bite, yet in the event that you have the opportunity, tenderly steam prior to eating. From scorched chomps to pesto sauces, cooking broccoli really helps discharge more medical advantages for your body.

OTHER YOUTHFUL BENEFITS

The supplement lutein, has been linkedTrusted Source to the safeguarding of the mind’s memory work, just as nutrient K and calcium (which are fundamental for bone wellbeing and the counteraction of osteoporosis). Is there anything this enemy of maturing cruciferous veggie can’t do?

Spinach

Spinach is super Anti aging foods and loaded with cancer prevention agents that assistance to oxygenate and renew the whole body. It’s additionally rich in:

nutrients A, C, E, and K

magnesium

plant-based heme iron

lutein

This flexible verdant green’s high nutrient C substance upgrades collagen creation to keep skin firm and smooth. Yet, that is not all. The nutrient An it gives may advance solid, sparkly hair, while nutrient K has been shownTrusted Source to help lessen aggravation in cells.

To attempt: Add small bunches of spinach to a smoothie, salad, or sauté. More thoughts? Look at our #1 spinach plans, including spinach chips and messy burgers.

Nuts

Numerous nuts (particularly almonds) are an extraordinary wellspring of nutrient E, which may help fix skin tissue, hold skin dampness, and shield Anti aging foods from harming UV beams. Pecans even containTrusted Source mitigating omega-3 unsaturated fats that may help:

reinforce skin cell layers

secure against sun harm

give skin a lovely gleam by saving its normal oil obstruction

To attempt: Sprinkle a blend of nuts on top of your servings of mixed greens, or eat a small bunch as a bite. Try not to eliminate the skin, either, as studies show that 50% or moreTrusted Source of the cell reinforcements are lost without the skin.

EATING NUTS IS LINKED TO:

• decreased danger for coronary illness (pecans) and type 2 diabetes (pistachios)

•potential avoidance of psychological decrease in more established grown-ups (almonds)

Avocado

Avocados are high in aggravation battling unsaturated fats that advance smooth, graceful skin. They likewise contain an assortment of fundamental supplements that may forestall the adverse consequences of agingTrusted Source, including:

nutrients K, C, E, and A

B nutrients

potassium

The high substance of nutrient An in avocados can help us shed dead skin cells, leaving us with dazzling, shining skin. Their carotenoid substance may likewise help with obstructing poisons and harm from the sun’s beams and furthermore help to ensure against skin malignancies.

To attempt: Throw some avocado into a serving of mixed greens, smoothie, or simply eat it’s anything but a spoon. Anti aging foods when you thought you’ve attempted every one of the approaches to eat an avocado, we have 23 more. You can likewise attempt it’s anything but an inconceivable saturating cover to battle aggravation, decrease redness, and help forestall wrinkles!

Yams

The orange shade of the yam comes from a cancer prevention agent called beta-carotene which is changed over to nutrient A. Nutrient ATrusted Source may help reestablish skin versatility, advance skin cell turnover, and at last add to delicate, young looking skin.

This scrumptious root vegetable is additionally an incredible wellspring of nutrients C and E — the two of which may shield our skin from destructive free extremists and keep our composition brilliant.

To attempt: Whip up one of these yam toast plans that will up your morning meal or tidbit game like no other. Thanksgiving Anti aging foods the lone opportunity to add this veggie to your eating regimen!

Pomegranate seeds

Pomegranates have been utilized for quite a long time as a mending restorative organic product. High in nutrient C and an assortment of intense antioxidantsTrusted Source, pomegranates may shield our body from free extreme harm and diminish levels of aggravation in our framework.

These sound natural products likewise contain a compound called punicalagins, which may assist with saving collagen in the skin, easing back indications of maturing.

To attempt: Sprinkle these sweet little gems onto a child spinach pecan salad for an enemy of maturing treat!

OTHER YOUTHFUL BENEFITS

Examination has likewise shown that a compound called urolithin ATrusted Source, which is created when pomegranates cooperate with gut microscopic organisms, may revive mitochondria. It was even seen to switch muscle agingTrusted Source in rodent considers.

Flood your Anti aging foods with incredible supplements

By supporting ourselves with these enemy of maturing food varieties, we can acquire fuel to look and feel our best.

In case you’re searching for more flavorful plants to attempt, pick foods grown from the ground somewhere down in shading. The rich shades are generally an indication of more grounded extremist battling capacities to keep your skin sound and dynamic. The more shadings you can fit on your plate, the better.

It’s an ideal opportunity to hinder indications of maturing and really gleam from Anti aging foods the inside!

[wellpersonsblog]

5 Oil-Free Dressings That Will Transform Any Salad

On a scale of 1 to Super Vegan, I’d say my love for salad falls somewhere in the middle. I like them, sure, but I’m not the kind of person who craves a salad for lunch every day.

And based on the feedback we hear from community members, chances are you feel the same way.

But what I’ve come to discover since going vegan is that most of my resentment towards salads stems from the fact that I grew up doing them all wrong. You know…

Tasteless iceberg lettuce,

Shaved carrots,

Unripened diced tomatoes,

And soggy croutons.

Then I’d drown it in Ranch dressing just to make it edible. (And not the good kind of Ranch we highlight below, but the uber-processed, non-vegan, high-calorie kind.)

Maybe I would have been better off without a salad at all.

But — newsflash — as it turns out, salads don’t have to look like that! I know, novel idea.

Salads can feature a variety of leafy greens, raw, roasted, or grilled veggies, fruits, nuts, seeds, beans, and just about anything else.

That is the beauty of the salad. It’s a blank canvas for just about any food you have in the refrigerator.

And when you toss it with an easy homemade vegan dressing, (like one of the recipes five below) you’re in business.

Why it Starts with the Dressing

A few years ago I wrote a post about my family’s Sauce System — how we often start with whatever sauce sounds the most appealing, and build our meals around that.

Today, I want to share a similar technique for building salads, only with healthy, homemade dressings instead of sauces.

The technique goes, if you learn a few simple dressing recipes, then you can shape nearly anything in your kitchen into a delicious salad of your choosing.

But before we get to the recipes, let’s talk about why I’m going oil free with these five staple recipes.

Oil-Free Doesn’t Mean Taste Free

Not that long ago, I would have said that all dressings either need oil or cream. A quick Google search, however, shows that’s clearly not the case.

But while I love a good vegan oil-free blog, many of them do the world a disservice by simply sharing classic vinaigrette recipes with the oil omitted. Those are probably not going to do it for you.

Instead, the five oil-free recipes below incorporate fat from nuts and seeds to give the same fatty, oily texture only in a whole-food way. This is the good kind of fat we always talk about.

And it’s nuts (not dairy products) that can make creamy recipes just as creamy and delicious as ones with animal products, only a heck of a lot more healthy.

5 Oil-Free Salad Dressing Recipes

Below you’ll find my five go-to dressing recipes, each filling a different need. Based on how my family is feeling in the moment, and what food we have available, we’ll whip up one of these, throw a salad together, and call it a meal.

But keep in mind, salads don’t always have to look like a plate of lettuce and toppings. You can combine a bunch of grated vegetables, have it focus on pasta, or simply use these dressings as dipping sauces. It’s not too far of a stretch to call that a salad.

Let’s get to the recipes!

Sid and Lisa’s Creamy Balsamic

Probably the most common salad dressing out there, and typically vegan, the balsamic is a go-to of mine at restaurants. But what if you could make a healthier (and tastier) version at home?

Health Made Simple co-creator Sid Garza-Hillman and his wife Lisa created their own oil-free version, replacing the oil with cashews to keep the fats up and add an extra creaminess.

How to Use It:

This goes well with just about any standard salad, but really pops with your traditional Italian flavors. But really, you can’t go wrong to have it on hand for whatever ends up on your salad plate.

The Recipe:

1 cup cashews (or sunflower seeds or slivered almonds)

1 1/2 cup water

3 Tbsp balsamic vinegar

1 tsp dried oregano

1/2 – 3/4 tsp salt

1/2 tsp black pepper

Blend all ingredients until creamy. Add additional salt/pepper to taste.

“I Can’t Believe It’s Cashew” Ranch Dressing

Just when you thought you’d never get to enjoy ranch dressing without a bunch of a processed substitutes!

Another Sid and Lisa creation, this one will even impress your omnivore friends and leave them shaking their heads, saying, “I can’t believe it’s cashew.” Hence the clever name.

How to Use It:

I think everyone knows how to use a Ranch dressing, but I love to throw this on big salads with roasted veggies, chickpeas, and tomatoes, and toss in some pumpkin seeds for crunch.

We also use it as a dipping sauce for veggies.

The Recipe:

1 1/4 cups cashews (Optional: Pre-soak cashews for a creamier dressing

1 cup filtered water

1-2 Tbsp lemon juice

1 Tbsp apple cider vinegar

1/2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp dried dill

1 tsp sea salt or, to taste

1/2 tsp dried basil

1/4 tsp fresh ground black pepper or, to taste

Optional: 1 tsp hot sauce

Blend all ingredients till creamy and smooth. Make sure not to blend so long that it gets hot. If too thick, add more water.

This dressing thickens in fridge, so add a little water as needed to thin before using.

Garlic Tahini

The inspiration from this one came from a trip Matt Frazier took to the Whole Foods salad bar. It was so good he had to learn how to make it at home.

Tahini has a sharp, almost bitter flavor, and is something of an acquired taste, but it’s one that many people start craving once they have it a few times. If you find the tahini flavor too strong in this dressing, you can tone it down with more water, using nutritional yeast to thicken it again.

How to Use It:

This sauce goes great with Asian-inspired ingredients, or with a super simple greens salad along side a stir-fry or Asian noodle dish.

The Recipe:

2 cloves garlic, or more to taste

1/2 cup tahini

1/4 cup water, more to thin

1/4 cup nutritional yeast

2 Tbsp lemon juice

2 Tbsp reduced-sodium tamari

Optional first step: Toss the whole garlic cloves (peeled, of course) around in a dry skillet over medium heat for 5-10 minutes, until they just barely start to color and blister. This retains the garlic flavor but tones down the intensity a little bit.

Add the garlic to a food processor blender and pulse a few times to mince. Then add the rest of the ingredients and combine until smooth. Add water until you reach a relatively thin consistency, but not so thin that it won’t stick to your salad leaves. (It’ll thicken in the fridge, but you can always add more water before you use it.)

Creamy Avocado-Lime Dressing

Avocado makes everything better, right? This dressing from the No Meat Athlete Cookbook sure thinks so.

The fats from the fruit has a creamy richness that more than makes up for missing oil. Thanks to the avocado, this dressing is creamy and rich without any added oil.

How to Use It:

We often use this recipe Mexican-inspired salads, with dark greens, corn, tomatoes, black beans, and grilled fajita veggies.

It’s also a great dressing in a massaged kale salad.

The Recipe:

1 avocado, diced

1/4 cup fresh lime or lemon juice (about 2 limes or lemons)

1/4 cup cilantro leaves

1/2 tsp ground cumin

1/4 tsp salt

1/2 cup water, plus more as needed

Process all the ingredients in a high-speed blender until smooth. Adjust the seasoning and add the water, 1 tablespoon at a time, plus more as needed to achieve the desired consistency (up to an additional 1/4 cup). Use within 1 day.

Blueberry-Walnut Vinaigrette

Contrary to how it sounds, this dressing isn’t overly sweet. The natural bitterness of the walnuts balances well with the sweetness of the berries. It’s slightly chunky and complements bitter greens well.

How to Use It:

Add this to your bitter greens like arugula. Throw on some roasted root veggies, more walnuts, and tofu or tempeh, and crumbled some soft nut-based vegan cheese, and you have yourself a full meal.

The Recipe:

1/4 cup apple cider vinegar

1/4 cup blueberries

1/4 cup walnut pieces

1 or 2 Tbsp water, optional

1 Tbsp minced shallot or red onion

1/2 tsp dried thyme

1/2 tsp sugar or maple syrup

Salt and black pepper

Puree the vinegar, blueberries, and half of the walnuts in blender until smooth, thinning it with 1 or 2 tablespoons of water if desired.

Finely chop the rest of the walnuts. Transfer to a jar with a tight-fitting lid and add the shallot, thyme, and sugar. Shake to combine and season with salt and pepper. Refrigerate for at least a few hours and up to 3 days to allow the flavors to meld.

The last two recipes are from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life© Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

Does the Dressing Make the Salad?

There’s a lot more to a salad than just the dressing, but for me, it’s the perfect place to start. The right dressing can spruce up just about any plant-based food in a healthy, flavorful way.

Call on these five staple recipes as a starting point for the next time you’re in a pinch, and build off the dressing to create a meal even the healthiest among us will enjoy.

The post 5 Oil-Free Dressings That Will Transform Any Salad appeared first on No Meat Athlete.

First found here: 5 Oil-Free Dressings That Will Transform Any Salad

[florahecate]

Read More 30 Surprising Foods That Taste So Much Better Grilled

The following post 30 Surprising Foods That Taste So Much Better Grilled is republished from Eat This Not That by Cheyenne Buckingham

Depending on where you live in the U.S., grilling season may vary from just a few months out of the year when summer rolls around to all year round. Regardless of whether you get to fire up the grill whenever you please or have to wait patiently for warmer weather to arrive, grilling gives just about any food—not just meat—a boost in flavor. Grilling fruit over the fire, for example, allows the naturally-occurring sugar (fructose) in fruit to caramelize, something that only the grill can emulate. See which surprising foods take on an amplified flavor once they hit the grill, and, well, simply taste better when they’re grilled!

1

Watermelon

Mitch Mandel and Thomas MacDonald

There’s nothing quite like sinking your teeth into a cold piece of watermelon, which is why grilling such a refreshing fruit may seem a bit counterproductive? Well, it’s not—trust us. In fact, grilled watermelon pairs very well with feta cheese and balsamic vinegar. Or, you could grill cubes of the fruit and make kebabs with a yogurt and honey dipping sauce.

2

Peaches

Mitch Mandel and Thomas MacDonald

Chef Patrick Ochs, Corporate Executive Chef at Pubblica Italiana and Dalia at The Celino Hotel, says that grilling a peach is the great way to get the best of both worlds: sweet and savory. It’s really simple to do, too. First, cut the peach in half and remove the pit. Next, grill the open sides of the fruit on high heat until grill marks appear. “Chop and add to a salad, or as a complement to any grilled meat dish for a sweet and savory flavor kick,” says Ochs.

3

Calamari

Mitch Mandel and Thomas MacDonald

Grilling calamari is the surprising alternative to its traditional fried counterpart. Try tossing the squid into a salad—as we did in this spicy grilled calamari salad recipe—and serve as an appetizer at your next dinner party!

4

Avocado

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This creamy fruit may be delicious as-is, but grilling it inevitably gifts this source of healthy fats a smoky flavor. Not to mention, grilling helps to speed up the ripening process, which is convenient if you bought an unripe avocado for a recipe that you’re making that day!

5

Pound Cake

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You could warm up a few slices of sweet pound cake in the oven or microwave, but why not take the dessert to the next level presentation-wise by plopping it on the grill? Top the slice of pound cake with berries and a dollop of whipped cream, and you’re likely to impress your guests even more. Plus, how pretty do those grill marks look?

6

Donuts

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As if donuts weren’t irresistible in their fried (and sometimes baked) state, grilling them apparently enhances their flavor even more. Grab a dozen of Krispy Kreme donuts, slice them in half, and then place them on the grill. If you’re really looking for a splurge, you can even make a fruit sauce from blueberries, Chombard, butter, and sugar to drizzle atop your grilled donut masterpiece.

7

Romaine Lettuce

Mitch Mandel and Thomas MacDonald

Instead of chopping up that romaine immediately after washing it, try putting in on the grill. Need a recipe? We’ve got you covered! Try our grilled Caesar salad recipe—it’s not nearly as caloric as most Caesar salads served in restaurants, and it’s easy to make. A win-win situation indeed.

8

Pineapple

Mitch Mandel and Thomas MacDonald

Pineapples pack a lot of juice, which may be one of the main reasons you enjoy it so much. However, grilling the fruit allows for that excess juice to drip off, which may result in a less messy experience. Grill rings of pineapple for a sundae, or place them on top of burger patties to add some sweetness to a savory dish.

RELATED: These are the easy, at-home recipes that help you lose weight.

9

Bananas

Mitch Mandel and Thomas MacDonald

Banana splits are timeless, but have you ever tried a grilled banana split? Grilling a banana gives it a caramelized flavor, which marries well with something sweet and chilled such as a scoop of vanilla bean ice cream.

10

Grapefruit

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Grilled grapefruit is a paleo-friendly snack anyone will love! Caramelize the fruit half with one teaspoon of honey and one tablespoon of coconut oil. Sprinkle cinnamon or nutmeg on top for some extra, natural flavor—and skip the sugar!

11

Oysters

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Raw oysters are a great go-to happy hour order, but have you ever tried them grilled? Blend butter with fresh garlic and top with an herb or even hot sauce for a delicious snack. Fun fact: oysters are loaded in omega-3s, which is an important component for staving off a stroke.

12

Scallions

Scallions pack a lot of flavor on their own, and while they aren’t as pungent as red onion, for example, they often aren’t eaten by themselves, but rather chopped and added to dishes as a garnish. Chef Ochs recommends seasoning the green onion with salt and oil. “Adding grilled scallions to a dish can add the perfect addition of impeccable flavor, and can also be used chopped and mixed in a vinaigrette or puree,” he says.

13

Artichokes

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Artichokes aren’t often one the most desired vegetables…that is, unless it’s added in a spinach artichoke dip. The vegetable is a good source of vitamin C, an important antioxidant that supports immune function and fends off illness. Try grilling artichokes with lemon and garlic for a special treat.

14

Pizza

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Ditch the oven and fire up the grill—it’s time to start experimenting with cooking a pizza pie atop an open fire. Slide a ceramic pizza stone under the dough to help balance the intensity of the flames from the grill.

15

Apples

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Do you see a reoccurring theme here? Grilling fruit takes the flavor to the next level. Pair these apples with low-sugar Greek yogurt for a healthful, protein-packed snack, or add them to a grilled cheese and Brie sandwich for an extra special treat.

16

Halloumi Cheese

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“One of the best cheeses to grill,” says Ochs. “Halloumi cheese actually has a very high melting point, that allows you to get extremely nice grill marks. Add to any salad or burger, and voilà!”

17

Asparagus

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Rarely do you nosh on asparagus in its raw form—it’s more palatable once it’s been sautéed, especially with another savory element such as a shallot. Try grilling the vegetable for an added smoky savor.

18

Brie

Shutterstock

Cheese and crackers, anyone? Brie is an intense cheese, but applying heat to this potent cheese can potentially make this pungent cheese that much more appetizing. Serve with crackers and maybe even drizzle a balsamic reduction on top.

19

Bacon

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Tired of having to dispose of the bacon grease from the skillet? Ditch the stove-top method and, instead, fire up the ol’ grill outside. This way you won’t have to worry about clogging your drain or causing the whole house to reek of bacon.

20

Grapes

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Marinade red seedless grapes for a day in vinegar, olive oil, brown sugar, and crushed garlic. Then, slide them onto skewers and grill. Pair with a delicate and mild cheese such as fresh burrata.

21

Palm

“I love grilled hearts of palm,” says Julian Garriga, executive chef at the upcoming Seawell Fish N’ Oyster, opening this summer in Miami Beach. “They are great in salads, but even better chopped up in a pasta, baked mac n’ cheese or a vegetarian taco. It adds a great smoky and crunch factor.”

22

Cauliflower

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Often fried cauliflower is served as an appetizer with ranch. But if you’re trying to watch your waistline, it may be time to nix the fried version of this vegetable and opt for a healthier alternative. Chef Ochs says to slice the cauliflower into large steak-like portions and to grill at low heat until the cruciferous vegetable becomes tender. Then, “put on high heat to get a nice char out of it,” he says. Garnish the grilled cauliflower with herbs like cilantro or parsley if you wish!

23

Plantains

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Plantains are much tastier to eat once they have been cooked, and grilling inevitably lends the starchy food a charred flavor. Glaze the unsweet plantain with a mixture of butter, brown sugar, and vinegar so that it caramelizes on the grill.

24

Apricots

Mitch Mandel and Thomas MacDonald

If you enjoy munching on dried apricots as a snack, there’s a good chance you’ll be a fan of apricots in their fresh form, too! For a healthy dessert, try grilling the fruit and adding Greek yogurt to the center where the pit originally was. Then, drizzle maple syrup and sprinkle chopped, toasted walnuts to the top of the fruit once plated.

25

Shortcake

Mitch Mandel and Thomas MacDonald

As if shortcake wasn’t mouthwatering without the grill, the flavor becomes even more prevalent with grill marks. Seriously. Give this grilled strawberry shortcake with balsamic recipe a test run and see for yourself.

26

Jackfruit

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Calling all vegans and vegetarians: this mock BBQ sandwich is super delicious and meatless! Grill jackfruit and drench the stuff in your favorite BBQ sauce as a pork alternative.

27

Mango

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Either eat grilled mango as-is or use it to make a homemade chutney.

28

Lobster

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Fire-roasted lobster? Sounds like a delicious endeavor to us! Make sure to grill the lobster with lemon because, according to Chef Ochs, “grilling a lemon lightly caramelizes it, makes it a bit sweeter, and adds a charred flavor. It’s great to add layer and depth in flavor to any dish!”

29

Clams

Shutterstock

Why go to a seafood place for fried clam strips when you can grill buttery clams in the comfort of your own backyard?

30

Endive and Radicchio

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“Great for a quick grilled salad,” says Ochs. “Season with salt and pepper, brush with olive oil, and grill until lightly charred. Finish with a touch of aged balsamic and shaved parmesan cheese.”

The post 30 Surprising Foods That Taste So Much Better Grilled appeared first on Eat This Not That.

[gethealthy18-blog]

Blueberry Muffin Energy Balls

New Post has been published on http://healingawerness.com/news/blueberry-muffin-energy-balls/

Blueberry Muffin Energy Balls

Want the taste of a  sweet and delicious blueberry muffin, without all of the gunk? Make these Raw Blueberry Muffin Energy Balls for a nutritious snack that doesn’t skimp on the flavor!

I LOVE blueberry muffins. In university I consumed far too many Starbucks Buttermilk Blueberry Muffins. I’ve always eaten fairly healthy but these bad boys were my weakness. Through each bite I knew how much sugar and butter I was consuming but I literally could not stop myself. I almost convinced myself they were moderately healthy because blueberries are a fruit! With 390 calories, 28 grams of sugar and 20 grams of fat these muffins are by no means healthy…or nutritious. But even still I get intense cravings for one every time I step into Starbucks.

Fortunately I have developed a tactic for blocking these cravings. Now I could of course have just come up with a healthy version of blueberry muffins but since I’m all about practicality and most importantly portability, I got a little more creative. Blueberry Muffin Energy Balls made with all-natural, healthy and raw ingredients. Plus, for the same amount of muffin you could eat 4 of these! What’s even sneakier is that eating one of these balls totally hits the spot. You don’t need to eat 4 of them to feel satisfied. I’ll save myself 20 grams of sugar and 16 grams of fat thank-you-very-much.

Like my Lemon Hemp Bites I like to carry a couple of these around with me to snack on throughout the day or as a pre- or post-workout snack. With a bit of protein, a good amount of fat and some natural sugars these help prevent those awful blood sugar crashes which I am prone too.

This is another one of those, throw everything into the food processor and you’re good to go kind of recipes. No need to fuss around with the oven, or a list of 15 ingredients. Since this recipe makes quite a few I like to store them in the freezer. Wait about 10 minutes for them to thaw and then bam you have a blueberry muffin! Well sort of 😉 If food tends to go pretty quickly in your house (and trust me when you try these, they will) then store them in the fridge for up to a week.  Now that my mouth is sufficiently watering I’m gonna go eat one (or several) of these…

Join me as I make these Blueberry Muffin Energy Balls!

[embedded content]

What You Need For This Recipe

Mixed nuts – I prefer cashews and almonds but up to you!

Dried Blueberries – Only use DRIED. I can’t even tell you how many people have asked if you can use fresh blueberries…you cannot sorry!

Dates – aka my life source.

Vanilla – bonus points if you use fresh!

Lemon zest – don’t skimp on this. It really does add a ton of flavor!

A food processor like this Cuisinart 11 cup food processor – I know you want to make this in your nutribullet but don’t even attempt to. You will break it so be smart and use a food processor.

Alright, let’s get eating…

Print

Blueberry Muffin Energy Balls

★★★★★

5 from 2 reviews

Author: Davida @ The Healthy Maven

Total Time: 10 minutes

Yield: 20-25 balls (depending on size)

Ingredients

2 cups nuts (I used 1 cup of cashews & 1 cup of almonds)

1 cup dates

1 cup dried blueberries

1 1/2 tsp vanilla extract (or seeds of 1 vanilla bean)

Zest of 1 lemon, juice of half a lemon

1/4 tsp sea salt

Instructions

Add nuts to food processor. Process until nuts are pea-sized.

Combine nuts with dates and dried blueberries and process until all ingredients have broken down and are a bit sticky.

Add in lemon zest and juice and vanilla extract.

Process until all ingredients come together to form 1 large sticky ball.

Roll into small balls and store in fridge for up to 1 week or in the freezer.

*I LOVE my Cuisinart 11 cup food processor!

Like this recipe? Check out some of my other energy ball recipes!

Superfood PB&J Energy Balls | Gingerbread Energy Balls | Almond Joy Energy Balls

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[breazyvapors]

Pop! Vapors Holiday Bundle (50ml) - Pop! Vapors

Vendor: Pop! Vapors Type: Bundles Price: 11.99 Pop! Vapors Holiday Bundle (50ml) - Pop! Vapors One of the best thing about the Holidays is all of those parties that we get invited to. It's always nice to have a good time with family and friends but let's be real with one another for a second, one of the biggest draws is all the food. There is usually a big spread where you are able to try a little bit of everything and really get your fill! This bundle is going to allow you to try a little bit of five fabulous flavors from Pop! Vapors at a low price so that you can see which ones that you really connect with and enjoy. Adding a little bit of variety into the mix keeps things fun and that will be so easy to do with this bundle pack that adds a whole lot of adventure and wonder into your vaping routine.   Flavors Included: * Peach Gummies - Candy Pop E Liquid - Who doesn't love the flavor of those classic peach gummy candies that taste is so bold and realistic tasting that you can never seem to get enough of them until you eat the whole bag. Save yourself some calories and extra trips to the dentist with this vape juice blend that tastes exactly like the candies you crave. Peach Gummies by Candy Pop E Liquid is just so realistic tasting that it will make you believe in magic. Primary Flavors: Peach, Candy * Neon - Pop! Vapors - This chewy treat is one that you are going to want to enjoy all the time. Neon is the name of the e liquid that is going to remind you of the amazing gummy treats that you enjoy indulging in all day long. 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Your mouth is going to pucker, but you do not care because you are getting the sweet and sour combination that many of us cannot get enough of. The e liquid is going to start making its way down your throat you grow happy that even though this e liquid is not going to give you an intense throat hit, it will still enhance the flavors that this blend has in store for you. At this point, you might feel as if you just ate the whole bag of gummy sour treats, but you do not care. Sometimes you have to treat yourself and this will perhaps be the perfect e liquid to do it. Primary Flavors: Fruit, Candy, Sour * Juicy Mango Strawberry - Fruit Pop! E Liquid - Quench your desires for fresh, natural tasting fruit blends with this vaping option that is going to bring that authentic flavor that you desire in an easy and ultra convenient kind of way. As most of us already know, there is nothing quite like being able to sink your teeth into a fruit that was freshly harvested right from nature. The over-ripened, bruised and battered fruits that you get at your local grocery store can't hold a candle to just how elevated that they are when picked directly from the source itself. So when you are able to take a big inhale of this juice you are going to find yourself surprised by just how close to the real deal, a perfect specimen that this juice really tastes. It makes for a really great option on those days where you know that you are going to be away for long periods of time and need a blend that is going to be able to deliver all of that interesting, full flavor that you need without ever becoming overwhelming or making you bored. The wonderful texture that it has is going to be so pleasant feeling and might just make you want to come back to it over and over again just to experience how smooth and relaxing that it is. If you are someone who loves to make big clouds, you are going to love the large, dense clouds that this blend produces. Fruit Pop! 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It doesn't matter if you are looking for something that will help you to dream about warmer days in the middle of a cold snap or if you are going through a heat wave and could use some relief, you are going to be able to find yourself coming back to this blend all of the time for its great way of being able to represent tastes in one of the most seamless ways that are just as close to the real thing that you can get without having to book a plane ride halfway across the world. Now you are going to be able to run away to that long, sandy beach that's always bathed in golden sunlight whenever you want with a vaping option that will give you so much of that amazing vacation vibe in such a pleasant and accessible way. The power of a well-made juice blend is its ability to take over your senses and transport you away to another place and this vape juice is most definitely able to do that with its excellent production quality. Candy Pop On Ice E Liquid is a collection that has a skill for juice production that is going to blow you away with just how true to form that they are able to develop their blends. They take all of that extra time to make sure that the products they release have those details that bring a juice from just being good to being absolutely spectacular. Juicy Mango Strawberry combines succulent, exotic watermelon with juicy, sweet strawberries, some candy and a hint of chilly menthol that work together so well. Primary Flavors: Watermelon, Strawberry, Menthol, Candy * Blueberry Lemonade - Iced Fruit Pop E Liquid - As you slowly scale the icy, snow-capped mountain you reach out and grab for your pick, suddenly you grab on to something. It doesn't have that steely rigid feeling that you expected but it's a pliable unicorn bottle. When you pull it out from the ice and see it for yourself, you can't believe your eyes. This wonderful discovery must have been some treasured relic left by the last expedition for whoever took it upon themselves to jump head-on into this massive challenge that you've imparted on. As soon as you get back to base camp, you pull out your trusty, holy grail mod and fill it up. The legends are true after all! This juice one hundred percent lives up to the all of the hype that everyone seems to give it and it will have you spreading around its word to everyone you possibly can when you are able to try it for yourself. As chilly and cold as you may be, this juice has a fresh, clean, completely natural kind of flavor that is able to suit just about any and every situation and leave you feeling light and energized. You might even decide to scale a couple hundred more feet after all! Iced Fruit Pop E Liquid recreates all of those fan favorite juices from the Fruit Pop E Liquid line with a dose of menthol that makes them perfect for those hot summer days where you feel like there is absolutely no way to get that relief that you want and need. Blueberry Lemonade starts off with a classic, hand-squeezed lemonade base then adds in loads of succulent, sweet blueberries that give it just the right amount of balance that will keep you taking inhale after inhale. Primary Flavors: Blueberry, Lemonade, Menthol Package Contains: * 1 x 10ml of Blueberry Lemonade by Iced Fruit Pop E Liquid * 1 x 10ml of Strawberry Watermelon Hard Candy by Iced Candy Pop E Liquid * 1 x 10ml of Juicy Mango Strawberry by Fruit Pop! E Liquid * 1x 10ml of Neon by POP! Vapors  * 1 x 10ml of Peach Gummies by Candy Pop E Liquid https://breazy.com/products/pop-vapors-holiday-bundle-50ml-pop-vapors?utm_source=dlvr.it&utm_medium=tumblr

[cucinacarmela-blog]

20 Memorial Day Dessert Recipes

New Post has been published on http://cucinacarmela.com/20-memorial-day-dessert-recipes/

20 Memorial Day Dessert Recipes

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[Photographs: Vicky Wasik]

It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.

Cookies and Bars

Sunny Lemon Bars

[Photograph: Vicky Wasik]

The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.

Get the recipe for Sunny Lemon Bars »

Lofthouse-Style Frosted Sugar Cookies

[Photograph: Vicky Wasik]

I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.

Get the recipe for Lofthouse-Style Frosted Sugar Cookies »

Quick and Easy Chocolate Chip Cookies

[Photograph: Vicky Wasik]

Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.

Get the recipe for Quick and Easy Chocolate Chip Cookies »

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats

[Photograph: Vicky Wasik]

These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.

Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »

Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate

[Photograph: Morgan Eisenberg]

This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.

Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »

Cakes, Pies, and Cobblers

No-Bake Cheesecake With Freeze-Dried Fruit

[Photograph: Vicky Wasik]

We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.

Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »

The Best Cherry Pie

[Photograph: Vicky Wasik]

Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.

Get the recipe for The Best Cherry Pie »

The Best Blueberry Pie

[Photograph: Vicky Wasik]

The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.

Get the recipe for The Best Blueberry Pie »

Summer Strawberry Pie

[Photograph: Yvonne Ruperti]

It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.

Get the recipe for Summer Strawberry Pie »

Classic Biscuit-Topped Peach Cobbler

[Photograph: Vicky Wasik]

If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.

Get the recipe for Classic Biscuit-Topped Peach Cobbler »

Old-Fashioned Blackberry Cobbler

[Photograph: Vicky Wasik]

Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.

Get the recipe for Old-Fashioned Blackberry Cobbler »

Blackberry Cake With Cream Cheese Frosting

[Photograph: Vicky Wasik]

Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.

Get the recipe for Blackberry Cake With Cream Cheese Frosting »

Double Strawberry Cake

[Photograph: Vicky Wasik]

A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.

Get the recipe for Double Strawberry Cake »

Texas Sheet Cake

[Photograph: Vicky Wasik]

Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.

Get the recipe for Texas Sheet Cake »

Other Desserts

Rhubarb Crisp

[Photograph: Vicky Wasik]

For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.

Get the recipe for Rhubarb Crisp »

Strawberry Rhubarb Crisp

[Photograph: Vicky Wasik]

Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.

Get the recipe for Strawberry Rhubarb Crisp »

Tangy Strawberry Fools

[Photograph: Yvonne Ruperti]

A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.

Get the recipe for Tangy Strawberry Fools »

The Best Strawberry Ice Cream

[Photograph: Vicky Wasik]

Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.

Get the recipe for The Best Strawberry Ice Cream »

No-Bake Chocolate-Nutella “Cheesecake” Verrines

[Photograph: Nila Jones]

These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?

Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »

DIY Pudding Pops

[Photograph: Vicky Wasik]

Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.

Get the recipe for DIY Pudding Pops »

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20 Memorial Day Dessert Recipes

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[Photographs: Vicky Wasik]

It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.

Cookies and Bars

Sunny Lemon Bars

[Photograph: Vicky Wasik]

The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.

Get the recipe for Sunny Lemon Bars »

Lofthouse-Style Frosted Sugar Cookies

[Photograph: Vicky Wasik]

I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.

Get the recipe for Lofthouse-Style Frosted Sugar Cookies »

Quick and Easy Chocolate Chip Cookies

[Photograph: Vicky Wasik]

Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.

Get the recipe for Quick and Easy Chocolate Chip Cookies »

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats

[Photograph: Vicky Wasik]

These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.

Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »

Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate

[Photograph: Morgan Eisenberg]

This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.

Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »

Cakes, Pies, and Cobblers

No-Bake Cheesecake With Freeze-Dried Fruit

[Photograph: Vicky Wasik]

We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.

Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »

The Best Cherry Pie

[Photograph: Vicky Wasik]

Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.

Get the recipe for The Best Cherry Pie »

The Best Blueberry Pie

[Photograph: Vicky Wasik]

The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.

Get the recipe for The Best Blueberry Pie »

Summer Strawberry Pie

[Photograph: Yvonne Ruperti]

It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.

Get the recipe for Summer Strawberry Pie »

Classic Biscuit-Topped Peach Cobbler

[Photograph: Vicky Wasik]

If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.

Get the recipe for Classic Biscuit-Topped Peach Cobbler »

Old-Fashioned Blackberry Cobbler

[Photograph: Vicky Wasik]

Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.

Get the recipe for Old-Fashioned Blackberry Cobbler »

Blackberry Cake With Cream Cheese Frosting

[Photograph: Vicky Wasik]

Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.

Get the recipe for Blackberry Cake With Cream Cheese Frosting »

Double Strawberry Cake

[Photograph: Vicky Wasik]

A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.

Get the recipe for Double Strawberry Cake »

Texas Sheet Cake

[Photograph: Vicky Wasik]

Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.

Get the recipe for Texas Sheet Cake »

Other Desserts

Rhubarb Crisp

[Photograph: Vicky Wasik]

For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.

Get the recipe for Rhubarb Crisp »

Strawberry Rhubarb Crisp

[Photograph: Vicky Wasik]

Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.

Get the recipe for Strawberry Rhubarb Crisp »

Tangy Strawberry Fools

[Photograph: Yvonne Ruperti]

A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.

Get the recipe for Tangy Strawberry Fools »

The Best Strawberry Ice Cream

[Photograph: Vicky Wasik]

Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.

Get the recipe for The Best Strawberry Ice Cream »

No-Bake Chocolate-Nutella “Cheesecake” Verrines

[Photograph: Nila Jones]

These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?

Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »

DIY Pudding Pops

[Photograph: Vicky Wasik]

Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.

Get the recipe for DIY Pudding Pops »

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Very best Variety of Most suitable Treats for the entire Household

Very best Variety of Most suitable Treats for the entire Household

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The post Very best Variety of Most suitable Treats for the entire Household appeared first on Guest Blogging Platform for Jewelry & Fashion.

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[rodrigohyde]

How to lose belly fat for a shredded and stronger midsection

Pooch, gut, beer belly, love handles—whatever you want to call it, that cushy area between your pecs and your lower half tends to be the most stubborn when it comes to weight loss.

The secret to losing fat is actually no secret at all. What it comes down to is this: clean, balanced eating; consistent workouts; and regular, restorative sleep. It sounds simple—and it is—but with today’s bustling lifestyle it gets harder and harder to shed unwanted pounds.

While it’s very difficult and rather impossible (according to some) to spot-reduce fat, targeting body fat as a whole is your best bet to busting that belly. From the best fat-burning workouts to the top food picks for fat loss—here’s what you need to know if you want rid yourself of that extra fluff.

[RELATED1]

Top workouts for fat loss

High-intensity interval training

High-intensity interval training is high on every trainer’s list, and for good reason. “My No.1 pick for fat loss would be high-intensity interval training, just because you’re burning a lot of calories in a short amount of time. You’re getting more bang for your buck. I know a lot of guys that don’t have all day to work out in a gym, so when it comes to belly fat you have to focus on calorie burn and intense workouts,” says Jim White, owner of Jim White Fitness and Nutrition Studios in Virginia Beach. Think bootcamps, tabata, and series of burpees, box jumps, and sprints—those all do the trick. The best thing about HIIT is that it keeps your body working long after you leave the gym, burning calories and fat on your off hours via a phenomenon called excess post-exercise oxygen consumption, aka EPOC.

Running

You don’t need to dole out big bucks for specialized workout classes or equipment when your two greatest fat burners are with you at all times—yes, your legs. “Running is one of those workouts that you can do anywhere. All you need to do is go outside—you don’t need equipment. At an average pace you can burn up to 600 calories per hour. Of course the more intense and the faster you run the more calories you’ll burn. Depending upon pace you can burn up to 1,000 calories per hour. You can incorporate intervals of walking, jogging, and running [to not only ease into your run, but also to bump up the calorie burn]. You can also choose to go up hills or do sprints. Going out in the heat you also burn more calories. "I would definitely incorporate running as a great workout to burn belly fat,” says White.

Cycling

The options for spin today are growing to be more intense and more entertaining at that, with options like SoulCycle, Flywheel, CYC fitness, and your local gym’s trusty spin class. Locking into a bike will not only skyrocket your fat burn, but the pack mentality may cause you to work harder in an effort to keep up with and surpass your fellow riders. “I definitely would put spinning up there as one of the best fat-burning workouts. First of all, you have that great social scene and music coming together [to boost drive and motivation]. Weight training can sometimes be boring alone, but adding spinning makes things more interesting,” says White. Researchers at the University of Southern California’s Department of Preventive Medicine found that when you work out with others, you’re more likely to enjoy your sweat session. When you enjoy something, you’re more likely to stick to it long-term. It’s a simple concept, but when it comes to losing belly fat it’s particularly important because fat loss is a marathon, not a sprint.

[RELATED2]

Top foods for fat loss

Quinoa

Quite possibly the king of good carbs, quinoa is one of those foods that is incredibly versatile and boasts an impressive nutritional profile. “Quinoa is almost a complete meal—it has your protein, being one of the highest-protein ancient grains—and it has your healthy carbohydrates. It’s very nutrient dense and very versatile—you can add more protein to it or healthy sources of fat like pumpkin seeds and oils. We need carbohydrates in our body (like quinoa), and a lot of people are afraid to eat them. Quinoa is a slow-digesting carbohydrate, and it’s not high glycemic, so it won’t cause an insulin response like eating straight sugar would,” says White. Carbohydrates give your body energy and help carry you through tough workouts. Quinoa in particular contains all the essential amino acids needed to support muscle development and encourage fat loss. By swapping nutrition-lacking carbs like white rice or pasta for quinoa, you’ll boost your fat burn.

Greek yogurt

Portable and gut-friendly, keeping Greek yogurt on hand is going to help rid you of those unwanted love handles. From a quick snack—pair it with fresh fruit or nuts—to a smoothie enhancer or sour cream substitute, Greek yogurt is very versatile when it comes to daily usage, making it an easy addition to your diet if it’s not a staple already. “It’s high in protein, and a good source of vitamin D and calcium to help rebuild the bones. Especially if you get the plain variety, it’s very low in sugar—it’s a great snack for fat loss,” says White. The key here is to avoid pre-flavored varieties. Fruit-on-the-bottom versions pack in an unsightly amount of sugar that may actually inhibit weight loss and potentially contribute to your fat deposits. A 7-oz serving contains a whopping 18g of protein on average, and also provides healthy gut bacteria to keep your belly feeling good and digestion regular.

Broccoli

Your diet should contain an absurd number of veggies if you’re looking to melt fat away—broccoli being one of them. “When it comes to vegetables, which are very important, I would definitely throw broccoli as No.1,” says White. Broccoli is low in calories and high in fiber, which means it’s going to fill you up, keep you full, and stop any unnecessary craving-driven eating later. One cup of the green stuff contains close to 3g of fiber for a measly 30 calories. It’s also an excellent source of iron, calcium, and vitamin C, which will encourage greater blood flow to the muscles, support healthy bones, and increase immunity.

Asparagus

A close contender for top place as one of the best fat-busting foods is asparagus, according to White. “Asparagus is a natural diuretic, and is also loaded with vitamins. Per one cup cooked it’s only 25 calories, but thanks to the fiber it will fill you up. You can grill it or steam it (steaming will probably be the cleanest way to prepare it), you can boil it or even microwave it. I’ve even seen people eat it raw. You can throw olive oil on it and saute it. There are a lot of different options here. You just want to stay away from the butter,” says White. Due to the diuretic properties of asparagus, you may see more immediate reductions in stomach bloating, reducing your pounch’s appearance while you work over time to really tighten it up.

Salmon

Fishing around for the perfect protein? Salmon is a good place to start. It's full of healthy fats, and, when combined with regular exercise, can support even greater fat loss, according to research published in the American Journal of Clinical Nutrition. “Salmon’s great because it has omega-3 fatty acids and is a good source of protein. It's a little higher in fat than other protein options, but it's the good kind of fat that we need in our diet. I see a lot of athletes that don’t incorporate any fat in their diets and are afraid to eat fat, but this is a good fat to have. Per ounce you get about 7g of protein, so if you’re an average male who's going to consume around 5oz it can add up to 35g of protein per serving,” says White. Opt for wild salmon vs. farmed varieties, as it tends to contain higher amounts of healthy omega’s and less of the inflammation-causing omega-6 fatty acids.

Blueberries

When it comes to melting fat it's not all fiber and protein. A balanced diet rich in nutrient-dense foods like berries is extremely important if you want your body to function at its optimal level. “As far as fruit, I would recommend blueberries because they're one of the highest foods in antioxidants. They’re great to throw into your protein shake for a healthy added sugar after your workouts to help speed up recovery. Per cup we’re looking at around 60 calories, so it’s very low-calorie and very versatile,” says White. Antioxidants not only fight free radicals, but, according to a study from the University of Michigan, rats who were fed blueberry powder with their meals wound up with less belly fat at the end of the 3-month study vs. rats who consumed no berries in their diet, suggesting that the antioxidant compounds help fight and diminish stubborn fat cells.

Green tea

Think of green tea as your fat-melting, metabolism-fueling cocktail. Especially when swapped for other calorie-rich caffeinated beverages like your morning latte, green tea can boost your fat-burn efforts because it's low in calories and rich in antioxidants. This brew contains certain antioxidants called catechins, which have been found to rev up metabolism and encourage the breakdown of fat cells—particularly belly fat. Researchers from Penn State's College of Agricultural Sciences suggest that consuming decaffeinated green tea in conjunction with a balanced exercise regimen will increase weight-loss and fat-burning results rather than just sipping on the drink alone.

Recipes for fat loss

(Courtesy of Isabel Smith, M.S., R.D., C.D.N., registered dietitian, and founder of Isabel Smith Nutrition)

Quinoa chia pancakes

“The healthy fat and protein in here allow for the classic yummy pancake feel but with more nutritional bang,” says Smith. Prep time: 5 minutes Total time: 20 minutes Makes: 10-12, 4-5″ pancakes

Ingredients: 1 cup quinoa flour 2/3 cup almond milk or water 2 eggs 1 tsp vanilla extract 1 tsp cinnamon 2 tsp chia seeds 1 Tbsp maple syrup Dash salt (For pan) mist of avocado oil

Directions:

Combine all ingredients in a small mixing bowl, and combine using whisk or immersion (hand-held) blender until mixture is homogenous.

Heat a medium skillet over medium heat, and mist the pan with avocado or other high-smoke point oil for—2 minutes.

Pour batter into 4-5″ rounds, and cook on each side—about 2 minutes.

Serve with your favorite toppings, and enjoy.

Easy chicken peppers

“These are a great and easy dinner, and can be served with simple sweet potato fries,” says Smith.

Prep time: 10 minutes Total time: 30 minutes Makes: 3-4 servings

Ingredients: 1 Tbsp avocado oil 1 yellow onion, chopped 3 chicken breasts, cubed (equal to 1lb) 2 tsp chili powder Dash oregano and basil Salt and pepper to taste 3 Tbsp nutritional yeast or your favorite cheese; 1-2 pre-cooking, 1 for garnish 5 red (or other color) bell peppers, tops removed, seeds removed and cut into 3-4 pieces

Directions:

Preheat the oven to 400°, and line 1-2 baking sheets with parchment paper.

Heat oil in a skillet over medium heat and add onion, saute for 2-3 minutes or slightly browned and soft.

Add chicken to the pan and cook for 5-7 minutes before adding all of the herbs, spices, salt, and pepper; then continue to cook until cooked through (another 5 minutes or so).

While the chicken is cooking, remove top and seeds from each pepper and cut each into 3-4 sections.

When the chicken is finished cooking, divide into each pepper boat and garnish with additional cheese or nutritional yeast.

Cook for 10-15 minutes, or until peppers are soft.

Remove from oven, and serve with your favorite side dish and enjoy.

Classic beef chili

“Chili is an easy option for a lunch or dinner, and can also be used as leftovers. It's rich in both protein and fiber, and therefore makes for a good, belly fat-fighting option,” says Smith.

Prep time: 5-10 minutes Total time: 30-40 minutes Makes: 4-6 servings

Ingredients: 1 tsp olive oil 1 onion, chopped 1-lb grass-fed beef 2 bell peppers, chopped 4 carrots, peeled and chopped 1 can black beans, drained and rinsed 1-16 oz jar of low-sodium, organic tomato sauce Dash salt and pepper 1-2 tsp chili powder 1 tsp each: basil, oregano

Directions:

Wash and prepare ingredients.

Heat a large stock pot over medium heat, and add oil.

After 1-2 minutes, add onion and sauté for 3-4 minutes or until lightly browned.

Add beef and cook, stirring occasionally, for about 5 minutes or until mostly cooked.

Add remaining ingredients and bring to a boil (about 5-7 minutes), then lower heat and simmer for 15-20 minutes. Stir occasionally.

Remove from heat, then serve and enjoy.

Hearty kale salad

“Kale salad is an easy and delicious option for a lunch or dinner—both as a side and as the main course as well,” says Smith.

Prep time: 5 minutes Total time: 5-10 minutes Makes: 3-4 servings

Ingredients: Salad: 2 heads of kale, cut off the stem, washed and dried ½ sweet potato, cubed and roasted ½ cup pomegranate seeds

Dressing: 2 Tbsp olive oil 2 Tbsp lemon or lime juice Dash salt and pepper

Directions:

Wash and dry kale and cut off stem, and prepare the sweet potato and pomegranate seeds.

In a salad bowl combine the kale, sweet potato, and pomegranate seeds.

In a separate bowl mix together the salad dressing, and pour over the salad.

Mix the salad dressing into the salad using hands to massage the dressing into the kale—note that kale salad is much more palatable after the kale has been sufficiently massaged.

Serve the salad, and enjoy.

Daily habits for fat loss

Pack snacks

No belly-busting diet is complete without a super-charged arsenal of healthy, satiating snacks. By planning ahead for those times you get stuck—think traffic jams and long days at the office—you’ll be equipped to fight against any unhealthy temptations or poor food choices. “I would definitely have snacks planned throughout the day. It's very important to eat throughout the day to make sure you’re not famished at some of the bigger meals. I would definitely have snack jars with things like granola bars, protein bars, almonds, dehydrated fruits, turkey jerky, and a lot of high-protein snacks stashed at work, in the car, or at home,” says White.

Prepare meals on Sunday

Putting aside time on Sundays to prep for the week ahead will not only save you countless dollars in last-minute takeout meals, but it will also save you a tremendous amount of excess calories in the long run. When we make decisions based on emotions and convenience we often find ourselves tied to less-healthy fare. White suggests getting in the kitchen, throwing on some good music, and preparing your meals for the days ahead. This way you can control ingredients, portions, and also free up time during the week to tend to your usual obligations. If you stick with it in the long-term, this will translate to less overall body fat as a result.

Pencil in your workouts

If you haven't picked up on the importance of preparation, then we haven't done our job. It's all too easy to get wrapped up in your busy schedule and forget to put a priority on health and what actions contribute to it. “People don’t plan for the week as far as writing their workout times in the calendar. If you write them down you’re 30% more likely to stay adherent to your workout. Write them down as you would any doctor's appointment and try to shoot for sticking with it,” says White. The more workouts you check off, the faster you're going to see results. Do yourself a favor and book that bike ahead of time—you’ll eliminate the opportunity for lame excuses by making a real commitment to your sweat sessions.

Meditate

For most, the thought of sitting down for 10 minutes without any kind of stimulation is embarrassingly scary. However, if you're able to muster up the willpower to do so, meditating for a small period of time each day will boost your fat-burn efforts by reducing stress. By reducing stress, you reduce the stress hormone cortisol, which has been linked to higher amounts of fat in the body. “Definitely find some time to meditate. When we're stressed it can cause an increase in cortisol which can negatively affect body fat. There are a lot of great apps out there like Headspace which take you through a short meditation to try to decrease stress,” says White. Or, look in to Transcendental Meditiation. Four of our cover guys practice this research-backed type of meditation. Don't knock it until you try it.

Make sleep a priority

Sleep takes all that hard work you're doing in the kitchen and the gym, and fast tracks those results. A good night's sleep helps your body recover from activity and also regulates hormones responsible for hunger cues. “Sleep is essential [for fat loss and overall health]. It’s recommended that adults get 7-8 hours per night. There are a lot of studies on [sleep and fat loss], showing that good sleep can help us eat better and help us to lose weight,” says White. The two specific hormones sleep has an influence over are leptin and ghrelin. Leptin works to keep your energy steady and appetite low. Alternatively, ghrelin increases feelings of hunger. When you fail to get adequate sleep, ghrelin is increased and leptin is decreased, which messes with your hunger signals and can cause you to eat more. By getting your 7-8 hours a night you'll avoid any wacky cravings and emotional eating, which will make your fat-loss goals that much easier to achieve.

Avoid artificial sweeteners

The zero-calorie tag is particularly tempting when you're desperate to drop fat, but honestly you'll see better results if you avoid any artificial sweeteners in your diet. According to the Harvard School of Public Health, when your brain registers something as sweet but fails to get those calories associated with it, it causes your body to seek them elsewhere, leading to excess calorie intake. In addition, popular sweeteners like Splenda are 300-600 times sweeter than real sugar on average, and consuming them may send your sweet cravings through the roof, potentially leading to poor food choices. Steer clear of the fake stuff and reach for the real stuff in moderation if you absolutely need something sweet. However, if you're really serious about getting rid of your excess fat it would serve you best to avoid added sugar at all costs.

[RELATED3]

Fat-burning workouts

from Men's Fitness https://www.mensfitness.com/weight-loss/burn-fat-fast/how-lose-belly-fat-shredded-and-stronger-midsection

[weekendsinmaine]

I jumped in again and am now a proud two-time survivor of the A to Z Blogging Challenge. I learned from last year that the majority of my time would be spent visiting and engaging with other bloggers. I didn’t want to have something as pesky as actually writing a blog post get in the way which means that this annual one month challenge was in reality an intense two month process.

I researched, wrote and prepped everything in March while in April, other than some minor edits, I focused on all the social aspects of the challenge which is one of my favorite parts.

Click on any picture to jump to a slide show with hyperlinks to my A to Z Challenge Post associated with that image.

A is for Atayne | Even a couch potato needs good performance gear.

B is for Baxter’s Fine Candies | They knew how to do candy right in the 1800s.

C is for Carved Wooden Spoons | 7 tips to keep them forever young.

D is for Dr. Dandelion | Will this gardener’s scrub turn my thumb green?

E is for Eagre Games | Get ready to experience the dream world of ZED.

F is for Flight Deck Brewing | We love (really love) our craft beer in Maine.

G is for Good Natured Brand | Facing mosquito season with Bugaroo and no fear.

H is for Highland Maple Pepper | Maple makes everything taste better.

I is for Islandport Press | Stories connected to New England.

J is for Jarva Cakes | Delicious things come in small packages.

K is for Kendrick | scrappy little nobody | 10% defiant should be everyone’s goal.

L is for LooHoo | Add some fun to your laundry routine with wool dryer balls.

M is for Might & Main | A design firm that understands my passion for Maine.

N is for Northwoods Gourmet Girl | The special joy of a blueberry dessert sauce.

O is for October Fields | Finding my zen with clean burning soy candles.

P is for Pike’s Original Maine Garden Hod | Practical and Beautiful.

Q is for Mainely Quilling | I am in awe of these paper creations.

R is for Recycled Lobster Rope Mats | No better way to say “Welcome to my home”.

S is for Stringin’ Along with Me | Giving new life to old guitar strings.

T is for Tree + Vine | Costumes that match a child’s imagination.

U is for U. Smelly Dog | Now my dog is going to smell better than I do.

V is for Vintage Maine Kitchen | Creatively flavored all natural potato chips.

W is for Waldostone Farm | Elevating brunch with a bloody lobster cocktail.

X is for Xtreme Conditions | STABILicers Maxx make winter hiking a breeze.

Y is for Younity | Want to try a blueberry wine? You’ve come to the right state.

Z is for Zeitgeist Factory | Using concrete in unexpected ways.

Many of my goals for participating in the challenge were similar to those that I set last year including:

Expand My Content. I recently hit a few milestones on my blog including my first year anniversary and my hundredth post. Just as I celebrated completing my first A to Z challenge, I continue to be proud of and celebrate all the milestones I achieve on my site which now includes being a two-timer for the A to Z.

Write Consistently. I am excited that I have successfully  maintained a regular and consistent blogging schedule (for the most part) but nothing compares to writing 26 days of content in one month. It’s always an adjustment to transition back to a normal blogging schedule but I always approach it with more inspiration after the challenge.

Improve My Writing. I’m confident this goal will remain no matter how long I continue to write. There is never an end to getting better at writing. However, practice does help! This challenge improves my writing skills in two ways – all the writing that I do and all the reading that I do. I love stumbling upon other bloggers during the challenge who have fun, creative writing styles and engaging posts.

Highlight Maine. While I had focused on Maine for last year’s challenge too, this year I drilled down and picked one specific area: Made in Maine. I enjoyed researching and learning more about my theme and it helped me build up another area of my site so it was a double win.

Connect with Other Bloggers.  This is without a doubt my absolutely favorite thing about the blogging challenge. Getting to meet, engage with and learn from other bloggers. It was a little more difficult this year without the Linky List to visit every site as each letter had a new “list” to choose from and in the end I think a lot of those I connected with happened to have similar posting schedules to me so I was able to find them easier. But still, I did meet some awesome bloggers who I will continue to follow and support.

I took a few days off to enjoy achieving another successful year of participating in the A to Z Blogging challenge, but now it’s time to figure out what comes next as I continue to work on expanding and growing my blog.

As I finish up this recap, I wanted to again thank all my fellow bloggers for the support and encouragement they provided during the A to Z Blogging Challenge. As always, it motivated me and helped me stay on track. It really makes a difference when you know someone is actually reading and engaging with your posts. Thank you!

  #atozchallenge | Reflections of a two timer and what comes next. #blogchallenge I jumped in again and am now a proud two-time survivor of the A to Z Blogging Challenge.

[ruthellisneda]

11 Reasons Blueberries Should Always Be in Your Freezer

Plump, ripe, colorful blueberries, whether fresh or frozen, are widely considered to be one of the most nutritious fruits in the produce section. And unlike some other good-for-you foods, there is no need to acquire a taste for them — they are naturally delicious.

The great news for blueberry fans is these tasty treats are available year-round … in the frozen-food aisle. They are easy to keep on hand, economical, delicious and super healthy, so there’s really no reason not to make them a freezer staple. But these 11 blueberry facts are our favorite reasons to keep blueberries in your freezer year-round!

1. BLUEBERRIES ARE FROZEN AT THE PEAK OF THEIR FRESHNESS

Freezing locks in their health benefits and they’re just as delicious as a cold treat as they are thawed a bit and thrown on a salad.

2. FROZEN BLUEBERRIES ARE JUST 80 CALORIES PER CUP

They’re also virtually fat-free and naturally low in sodium, making them a delicious addition to almost any healthy diet.

3. FROZEN BLUEBERRIES ARE A GOOD SOURCE OF DIETARY FIBER (3.6 G PER SERVING)

Fiber may help keep you feeling full longer and aid with digestion.

Frozen blueberries are an economical way to eat more of the berry you love: always in the freezer aisle, lasting up to 10 months and easy to have on hand. They are frozen at the peak of freshness, locking in their healthy goodness.

4. FROZEN BLUEBERRIES CONTAIN VITAMIN C (3.9 MG PER CUP)

Vitamin C aids collagen formation and helps maintain healthy gums and capillaries, and a healthy immune system.

5. FROZEN BLUEBERRIES LAST UP TO 10 MONTHS IN YOUR HOME FREEZER

This allows you to buy them ahead of when you’ll actually need them, saving you time. Take advantage of sales and specials at your market to maximize your food budget.

6. FROZEN BLUEBERRIES IN SMOOTHES ARE IDEAL

They provide all the flavor and gorgeous color of fresh berries while making the mix cool, thick and refreshing. Plus, you don’t have to dilute your concoction by adding ice!

7. FROZEN BLUEBERRIES ARE FANTASTIC FOR BAKING

They hold their shape beautifully and, compared to fresh blueberries, they tend to “bleed” less while maintaining their intense flavor. Plus, there’s no need to defrost them before you bake.

8. FROZEN BLUEBERRIES CAN HELP COOL YOU DOWN ON A HOT DAY

They’re great to pop in your mouth to suck on or use them as ice cubes to cool, flavor and color a drink.

9. FROZEN BLUEBERRIES MAKE AN EASY PAN-SAUCE ON A CHILLY EVENING

After pan-frying pork chops or chicken thighs, sauté a shallot, add a handful of blueberries with a splash of red wine and a pat of butter. Stir and simmer to make a sauce that elevates meals to something elegant.

10. IF YOU NEED TO USE THEM QUICKLY, FROZEN BLUEBERRIES ARE EASY TO DEFROST

Simply lay them in a single layer on paper towels and microwave in 30-second bursts on “defrost” until fully thawed. Then use them as you would fresh — on your morning cereal, on top of frozen yogurt or anywhere else that strikes your fancy.

11. FROZEN BLUEBERRIES MAKE A FABULOUS JAM

Simmer a bag of frozen blueberries with half its weight in sugar for about 20 minutes, until thickened.

With no preservatives, additives or added sugar, frozen blueberries may be a smart choice for your health. These berries are the fruit atop white horseback, riding into your kitchen at any time of year, ready to be a delicious part of your snacks, smoothies and baked goods all year-round.

The post 11 Reasons Blueberries Should Always Be in Your Freezer appeared first on Under Armour.

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[johnclapperne]

11 Reasons Blueberries Should Always Be in Your Freezer

Plump, ripe, colorful blueberries, whether fresh or frozen, are widely considered to be one of the most nutritious fruits in the produce section. And unlike some other good-for-you foods, there is no need to acquire a taste for them — they are naturally delicious.

The great news for blueberry fans is these tasty treats are available year-round … in the frozen-food aisle. They are easy to keep on hand, economical, delicious and super healthy, so there’s really no reason not to make them a freezer staple. But these 11 blueberry facts are our favorite reasons to keep blueberries in your freezer year-round!

1. BLUEBERRIES ARE FROZEN AT THE PEAK OF THEIR FRESHNESS

Freezing locks in their health benefits and they’re just as delicious as a cold treat as they are thawed a bit and thrown on a salad.

2. FROZEN BLUEBERRIES ARE JUST 80 CALORIES PER CUP

They’re also virtually fat-free and naturally low in sodium, making them a delicious addition to almost any healthy diet.

3. FROZEN BLUEBERRIES ARE A GOOD SOURCE OF DIETARY FIBER (3.6 G PER SERVING)

Fiber may help keep you feeling full longer and aid with digestion.

Frozen blueberries are an economical way to eat more of the berry you love: always in the freezer aisle, lasting up to 10 months and easy to have on hand. They are frozen at the peak of freshness, locking in their healthy goodness.

4. FROZEN BLUEBERRIES CONTAIN VITAMIN C (3.9 MG PER CUP)

Vitamin C aids collagen formation and helps maintain healthy gums and capillaries, and a healthy immune system.

5. FROZEN BLUEBERRIES LAST UP TO 10 MONTHS IN YOUR HOME FREEZER

This allows you to buy them ahead of when you’ll actually need them, saving you time. Take advantage of sales and specials at your market to maximize your food budget.

6. FROZEN BLUEBERRIES IN SMOOTHES ARE IDEAL

They provide all the flavor and gorgeous color of fresh berries while making the mix cool, thick and refreshing. Plus, you don’t have to dilute your concoction by adding ice!

7. FROZEN BLUEBERRIES ARE FANTASTIC FOR BAKING

They hold their shape beautifully and, compared to fresh blueberries, they tend to “bleed” less while maintaining their intense flavor. Plus, there’s no need to defrost them before you bake.

8. FROZEN BLUEBERRIES CAN HELP COOL YOU DOWN ON A HOT DAY

They’re great to pop in your mouth to suck on or use them as ice cubes to cool, flavor and color a drink.

9. FROZEN BLUEBERRIES MAKE AN EASY PAN-SAUCE ON A CHILLY EVENING

After pan-frying pork chops or chicken thighs, sauté a shallot, add a handful of blueberries with a splash of red wine and a pat of butter. Stir and simmer to make a sauce that elevates meals to something elegant.

10. IF YOU NEED TO USE THEM QUICKLY, FROZEN BLUEBERRIES ARE EASY TO DEFROST

Simply lay them in a single layer on paper towels and microwave in 30-second bursts on “defrost” until fully thawed. Then use them as you would fresh — on your morning cereal, on top of frozen yogurt or anywhere else that strikes your fancy.

11. FROZEN BLUEBERRIES MAKE A FABULOUS JAM

Simmer a bag of frozen blueberries with half its weight in sugar for about 20 minutes, until thickened.

With no preservatives, additives or added sugar, frozen blueberries may be a smart choice for your health. These berries are the fruit atop white horseback, riding into your kitchen at any time of year, ready to be a delicious part of your snacks, smoothies and baked goods all year-round.

The post 11 Reasons Blueberries Should Always Be in Your Freezer appeared first on Under Armour.

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