#they r based on almond cookie's in cookie run

[lightseekergamewing]

holy trinity

[romioneficfest]

Double Hazelnut Almond Milk Macchiato

Title: Double Hazlenut Almond Milk Macchiato

Prompt: Day 2/Meet-Cute

Tumblr Name: 

Rating: General

Summary: Muggle AU. Hermione Granger is new in town, and she has a pretty complicated coffee order.

Trigger Warnings: N/A

xxx

It’s seven o’clock on a Monday, and the morning rush is in full swing at The Burrow. Forming a line out the door and around the block are dozens of important, yet fidgety business people with complicated coffee orders, and little patience.

Ron Weasley opens every morning, Monday through Friday, and he handles it well. Most customers are regulars, and he’s already memorized their morning joe specifications.

The majority of the morning crowd has been forgiving of the occasional slip-up. Seven years of working the first shift at the family-owned coffee shop means a history of accidental extra-whipped cream, almond milk instead of soy, and finger-slips on the espresso machine, and the customers always return.

Maybe it’s because they’re too tired to notice their Americanos are actually Flat-Whites. Or maybe it’s the hospitable vibe of The Burrow that makes complaining about bad latte art seem as petty as telling Grandma her muffins are dry.

Every now and then, there’s a new customer, and Ron has to whip out his earnest, people-pleasing attitude to assure that the newbie sticks around. He’ll do what it takes to turn them into a regular, and make them thankful that they chose the local joint over the cookie-cutter corporate shop across the street.

‘Take an interest in their day!’ his Mum would say. ‘Validate their order! Then make sure to ask their name, and use it!’

Monday morning, at seven o’clock, is one of those times.

“Double Hazelnut Almond Milk Macchiato.”

“Size?”

“Medium.”

The customer is about Ron’s age, and probably new in town. She doesn’t yet know that at The Burrow, ‘Double Macchiatos’ are simply called ‘Tall Macchiatos’, and instead of ‘small’, ‘medium’, and ‘large’, The Burrow’s sizes go by their family pets in order of mass: Pig, Errol, and Chudley.

“Great,” he says, grinning, “coming right up.”

“Make sure it’s almond milk,” she reminds him.

“Yup.”

“And hazelnut,” she adds.

“Yup.”

“Double-shot—”

“I heard you,” says Ron impatiently. Have a little trust, lady.

“Okay, just making sure!”

“Can I get a name for the order?”

“Hermione.”

Ron stares at the girl. Her brown eyes are round and drowsy, her hair is unkempt and wild, which contradicts the clean lines of the business suit she’s wearing. She looks so normal. “Can you repeat that?”

“Hermione. H-E-R-M-I-O-N-E.”

He hadn’t asked her to spell it, and the way she emphasizes each syllable reminds Ron of how adults would read to him when he was a kid. It’s condescending.

“Coming right up, Hermione.”

“Great.”

Ron resists rolling his eyes. He can handle a double hazelnut almond milk macchiato, and if he screws it up, she probably wouldn’t even know the difference. Most customers wouldn’t.

As Hermione paces by the counter checking her watch, he whips up a medium, double, hazelnut, almond milk ...cappuccino. Just to test his theory, of course.

“Here you go!”

He hands the drink to Hermione and watches as she takes a sip. Her eyes narrow, and for a moment, he’s convinced she can tell…

Then her face melts back to a polite grin. “Thank you!”

Maybe she can’t. Ron shakes his head as she turns and leaves, turning his attention to the next customer’s order.

Hermione returns on Tuesday morning at 7 am sharp. Her hair is pulled back into a stiff, tight ponytail that just barely lassos her wild mane, and she probably checks her watch fifteen times while in line. Ron suppresses a scoff—she can just make coffee at home if she’s in such a rush.

“Morning, Hermione!” he says with a forced smile. “Same as yesterday?”

She looks taken aback at first, clearly not expecting him to remember her name. “Um, yes, same as yesterday.”

“Coming right up.”

“Medium, Double, Hazelnut—“

“Almond Milk Macchiato,” he says. “I got it.”

“Okay,” shrugs Hermione, eyebrows raised. “Then do it.”

What’s her problem? “Are you okay?”

“Yes, I’m fine,” she snaps. “I need coffee, not a counseling session.”

Wow. He wants to retort back, but his mother’s nagging voice in his head stops him.  ‘Always be extra-polite to grumpy customers; remember they haven’t had their coffee fix yet.’

“Of course,” Ron says through gritted teeth, in as polite a tone as he can manage. To satisfy his desire to argue, he whips her up a medium, double, hazelnut soy macchiato, only half-hoping she doesn’t notice.

He doesn’t get a chance to see if she does, because she’s out the door before a single sip.

Her Wednesday return is accompanied by a looming dread in the pit of Ron’s stomach. He hates rude people, especially at 7am. Ron spots her impatiently tapping her foot in line, as usual, and prepares himself for their interaction.

“Hello,” he says politely, stopping himself before the natural ‘how are you?’ escapes his lips. “What can I get for you today?”

“Hi,” she says with a sheepish smile. “The same as yesterday.”

“Which is?”

“Erm,” she stammers, her expression confused, “a medium—“

“I’m kidding,” he laughs, “I know your order.”

“Oh. Thank you.”

She pays, and Ron fixes her a medium double caramel almond milk macchiato.

“Sorry about yesterday,” she says when she picks up her drink. “You were just trying to be nice, and I was rude.”

“Oh,” starts Ron, who isn’t expecting an apology. “That’s okay. Happens a lot during the morning shift.”

She smiles and nods before turning around to leave, taking a sip on her way out the door. Ron watches for her reaction, but doesn’t catch it.

She seems to be in a better mood by Thursday.

“The usual,” is all she says when she arrives at the counter, but this time she’s smiling. She looks different when she smiles—pretty. Something else unidentifiable replaces the dread in his stomach. Ron wonders if it’s the first time he’s seen her smile or if it’s just the first time he’s noticed.

But based on the tired circles under her eyes, she’s exhausted, so Ron prepares her a medium triple hazelnut almond milk macchiato. An extra shot of espresso never hurt anyone, and maybe it’ll help her get through the day. Or maybe, she’ll experience a coffee crash and have to return to The Burrow later.

Both good things.

“Just so you know,” she says as Ron hands over her cup, “it’s been a stressful week. I started a new job, and it’s not going well.”

“I’m—I’m sorry to hear that,” says Ron. He looks into her eyes, and for a moment, they soften. There’s more to her tough and professional exterior.

“These have made the week just a little better,” she adds, holding up her macchiato, before smiling softly and turning to leave.

Of course, Hermione requests her usual on Friday, and Ron is quickly running out of ideas for ways to screw with her order.

In celebration of the weekend, he might be able to pass a large off as a special treat. Other than that, he has to stick to the request—a double hazelnut almond milk macchiato. The first of the week. Better not mess it up.

As soon as he pops the cap onto her cup, it looks empty. He reaches for his marker again and scribbles something else—his phone number.

He’s not sure what compels him to do it. Maybe it’s because the larger size leaves so much white space. It could be because the grumpy brunette has been occupying his thoughts all week — he’s never purposely tried to fuck up someone’s coffee five days in a row.

Or maybe, it’s because when she walked in this morning, he smiled, and he just wants to learn more about the woman who thinks she knows what a double hazelnut almond milk macchiato tastes like.

She’ll probably ignore it anyway.

But later that day, his phone buzzes on the counter, and he scrambles for it faster than he’d run away from a mob of spiders.

The text is from an unknown number, but there’s no mystery. It only took five days, but you finally got my order correct!

Ron scowls at his phone. She knew? She was duping him?

Well, Hermione, why’d you keep coming back?

As soon as the message sends, he’s impatient, tapping his foot, pacing, and jittery. Just like Hermione every morning.

His phone flashes and buzzes, and Ron almost drops it by checking too quickly.

It wasn’t for the coffee…

[be11atrixthestrange]

Double Hazelnut Almond Milk Macchiato

Hermione Granger is new in town, and she has a very complicated coffee order. Prompt: Meet Cute

Top 4 in the 2021 Romione Ficlet Fest!

-------------------------------

Double Hazelnut Almond Milk Macchiato

It's seven o'clock on a Monday, and the morning rush is in full swing at The Burrow. Forming a line out the door and around the block are dozens of important, yet fidgety business people with complicated coffee orders, and little patience.

Ron Weasley opens every morning, Monday through Friday, and he handles it well. Most customers are regulars, and he's already memorized their morning joe specifications.

The majority of the morning crowd has been forgiving of the occasional slip-up. Seven years of working the first shift at the family-owned coffee shop means a history of accidental extra-whipped cream, almond milk instead of soy, and finger-slips on the espresso machine, and the customers always return.

Maybe it's because they're too tired to notice their Americanos are actually Flat-Whites. Or maybe it's the hospitable vibe of The Burrow that makes complaining about bad latte art seem as petty as telling Grandma her muffins are dry.

Every now and then, there's a new customer, and Ron has to whip out his earnest, people-pleasing attitude to assure that the newbie sticks around. He'll do what it takes to turn them into a regular, and make them thankful that they chose the local joint over the cookie-cutter corporate shop across the street.

'Take an interest in their day!' his Mum would say. 'Validate their order! Then make sure to ask their name, and use it!'

Monday morning, at seven o'clock, is one of those times.

"Double Hazelnut Almond Milk Macchiato."

"Size?"

"Medium."

The customer is about Ron's age, and probably new in town. She doesn't yet know that at The Burrow, 'Double Macchiatos' are simply called 'Tall Macchiatos', and instead of 'small', 'medium', and 'large', The Burrow's sizes go by their family pets in order of mass: Pig, Errol, and Chudley.

"Great," he says, grinning, "coming right up."

"Make sure it's almond milk," she reminds him.

"Yup."

"And Hazelnut," she adds.

"Yup."

"Double-shot—"

"I heard you," says Ron impatiently. Have a little trust, lady.

"Okay, just making sure!"

"Can I get a name for the order?"

"Hermione."

Ron stares at the girl. Her brown eyes are round and drowsy, her hair is unkempt and wild, which contradicts the clean lines of the business suit she's wearing. She looks so normal. "Can you repeat that?"

"Hermione. H-E-R-M-I-O-N-E."

He hadn't asked her to spell it, and the way she emphasizes each syllable reminds Ron of how adults would read to him when he was a kid. It's condescending.

"Coming right up, Hermione."

"Great."

Ron resists rolling his eyes. He can handle a double hazelnut almond milk macchiato, and if he screws it up, she probably wouldn't even know the difference. Most customers wouldn't.

As Hermione paces by the counter checking her watch, he whips up a medium, double, hazelnut, almond milk ...cappuccino. Just to test his theory, of course.

"Here you go!"

He hands the drink to Hermione and watches as she takes a sip. Her eyes narrow, and for a moment, he's convinced she can tell…

Then her face melts back to a polite grin. "Thank you!"

Maybe she can't. Ron shakes his head as she turns and leaves, turning his attention to the next customer's order.

Hermione returns on Tuesday morning at 7 am sharp. Her hair is pulled back into a stiff, tight ponytail that just barely lassos her wild mane, and she probably checks her watch fifteen times while in line. Ron suppresses a scoff—she can just make coffee at home if she's in such a rush.

"Morning, Hermione!" he says with a forced smile. "Same as yesterday?"

She looks taken aback at first, clearly not expecting him to remember her name. "Um, yes, same as yesterday."

"Coming right up."

"Medium, Double, Hazelnut—"

"Almond Milk Macchiato," he says. "I got it."

"Okay," shrugs Hermione, eyebrows raised. "Then do it."

What's her problem? "Are you okay?"

"Yes, I'm fine," she snaps. "I need coffee, not a counseling session."

Wow. He wants to retort back, but his mother's nagging voice in his head stops him. 'Always be extra-polite to grumpy customers; remember they haven't had their coffee fix yet.'

"Of course," Ron says through gritted teeth, in as polite a tone as he can manage. To satisfy his desire to argue, he whips her up a medium, double, hazelnut soy macchiato, only half-hoping she doesn't notice.

He doesn't get a chance to see if she does, because she's out the door before a single sip.

Her Wednesday return is accompanied by a looming dread in the pit of Ron's stomach. He hates rude people, especially at 7am. Ron spots her impatiently tapping her foot in line, as usual, and prepares himself for their interaction.

"Hello," he says politely, stopping himself before the natural 'how are you?' escapes his lips. "What can I get for you today?"

"Hi," she says with a sheepish smile. "The same as yesterday."

"Which is?"

"Erm," she stammers, her expression confused, "a medium—"

"I'm kidding," he laughs, "I know your order."

"Oh. Thank you."

She pays, and Ron fixes her a medium double caramel almond milk macchiato.

"Sorry about yesterday," she says when she picks up her drink. "You were just trying to be nice, and I was rude."

"Oh," starts Ron, who isn't expecting an apology. "That's okay. Happens a lot during the morning shift."

She smiles and nods before turning around to leave, taking a sip on her way out the door. Ron watches for her reaction, but doesn't catch it.

She seems to be in a better mood by Thursday.

"The usual," is all she says when she arrives at the counter, but this time she's smiling. She looks different when she smiles—pretty. Something else unidentifiable replaces the dread in his stomach. Ron wonders if it's the first time he's seen her smile or if it's just the first time he's noticed.

But based on the tired circles under her eyes, she's exhausted, so Ron prepares her a medium triple hazelnut almond milk macchiato. An extra shot of espresso never hurt anyone, and maybe it'll help her get through the day. Or maybe, she'll experience a coffee crash and have to return to The Burrow later.

Both good things.

"Just so you know," she says as Ron hands over her cup, "it's been a stressful week. I started a new job, and it's not going well."

"I'm—I'm sorry to hear that," says Ron. He looks into her eyes, and for a moment, they soften. There's more to her tough and professional exterior.

"These have made the week just a little better," she adds, holding up her macchiato, before smiling softly and turning to leave.

Of course, Hermione requests her usual on Friday, and Ron is quickly running out of ideas for ways to screw with her order.

In celebration of the weekend, he might be able to pass a large off as a special treat. Other than that, he has to stick to the request—a double hazelnut almond milk macchiato. The first of the week. Better not mess it up.

As soon as he pops the cap onto her cup, it looks empty. He reaches for his marker again and scribbles something else—his phone number.

He's not sure what compels him to do it. Maybe it's because the larger size leaves so much white space. It could be because the grumpy brunette has been occupying his thoughts all week — he's never purposely tried to fuck up someone's coffee five days in a row.

Or maybe, it's because when she walked in this morning, he smiled, and he just wants to learn more about the woman who thinks she knows what a double hazelnut almond milk macchiato tastes like.

She'll probably ignore it anyway.

But later that day, his phone buzzes on the counter, and he scrambles for it faster than he'd run away from a mob of spiders.

The text is from an unknown number, but there's no mystery. It only took five days, but you finally got my order correct!

Ron scowls at his phone. She knew? She was duping him?

Well, Hermione, why'd you keep coming back?

As soon as the message sends, he's impatient, tapping his foot, pacing, and jittery. Just like Hermione every morning.

His phone flashes and buzzes, and Ron almost drops it by checking too quickly.

It wasn't for the coffee…

[areiton]

taste of love - stony (prompt 4)

Read on AO3 | Wordless Love Confessions Collection

A series of Stony ficlets based on this prompt list

~*~

4.  Making their favorite meal when they are having a hard day.

There’s a system. 

Tony knows there is, but he can’t quite work out what the system is. Or even why Steve does it. 

He knows this--on days when he comes back to the Tower, spitting mad over endless, pointless meetings with the Board--there is grilled cheese waiting, crispy bread, gooey cheese, tomatoes warm and tangy in his mouth, and creamy tomato bisque to dip into. 

He knows that when he comes in from the balcony, wind-swept and wet-eyed after sending Rhodey back into the world in a suit that will keep him safe, but never safe enough--there is a plate of meatloaf, a pile of mashed potatoes, and the light airy biscuits that send him right back to the summer he spent in Philly with Rhodey, being fed by Mama Rhodes. 

He knows that when he comes home from a session with his therapist, there will be a cup of tea and a plate of sugar cookies and plenty of space. 

He knows that when he surfaces from a workshop binge, there will be piles of greasy food--Chinese late at night, burgers if it’s before midnight--and when he reaches for food in the ‘shop, he’ll find plates of cut fruit and bite sized pita, warm and perfect for the hummus nearby. 

He knows successful missions are followed by ruckus, loud team dinners, and no one ever knows what will land on the table, but Steve will land next to him, and make sure his plate is full, and his eyes are always so damn bright, when Tony eats the food he’s handed without really thinking about it. 

He knows that missions that go wrong are followed by a thin chicken broth and a cracker or two before Tony throws up and Steve is there for that too, a hand pressed against his back, a soothing voice filling up his ears. 

He knows that when he’s sick, Steve will force Gatorade and chicken rice soup down his throat. 

He knows that on Sunday, the one morning Steve won’t leave his bed to go for a run, he’ll wake instead to coffee and breakfast, to slow drugging kisses that taste of bacon and cinnamon and icing, and they’ll stay there, for hours, lost in each other, until the rumbles of Steve’s stomach chase them both, laughing, from bed. 

He knows that the other days, when he is home, Steve will always come back, windswept and beautifully flushed, and wake him with a bagel and coffee and a sweet kiss. 

And he knows that on the worst days--

The days when memories wrap around him and choke him, days when he can’t breath through the crushing weight of every fucking thing he’s done wrong, everything he will do wrong--

Steve wraps around him, smelling of bread and paint and safety, will hold him until Tony isn’t shaking anymore. When he props Tony on the kitchen counter, and cooks for him on those days, it’s only ever hot chocolate made with almond milk and a dash of vanilla and Steve smiles at him, and chases the cold away. 

~*~ 

Steve has a system, a way of feeding him that matches his mood, that leaves him cherished and warm and cared for. 

Tony--

Tony doesn’t. 

It isn’t that he doesn’t care. He does. He can cook, too--he resents the implication that he can’t, and tells Rhodey, very succinctly, where he can shove that shit, he set the fucking curve for chemistry--but Steve. 

Steve has a strange relationship with food. He likes feeding the people he cares about--Tony, the team. When Bucky comes in from the cold, Steve only breaks down when he realizes that Hydra only ever fed him with nutrient shakes, sludgy and thick and tasteless. 

But he doesn’t actually like eating, himself. He tells Tony that there was never a lot of food, growing up, and he was allergic to most of it. 

Eating wasn’t comforting, it was a tedious exercise in almost dying. 

He only ever talks fondly about matzo ball soup, a staple in Bucky’s Ma’s house, and no matter how many delis Steve samples, he can’t find it made, just right. 

It takes him three months to track down Rebecca Proctor. She takes one look at Tony and immediately looks for a looming blond behind him and he feels, suddenly, inexplicably, like an ass. 

He promises to return with Steve, and she readily hands over the recipe, and even spends an afternoon teaching him how to make it, just right. 

The first time he serves it to Steve, it’s after a mission that kept Steve out of the country for two weeks, and in the hospital for three days after he finally got stateside, a mission that didn’t go wrong but sure as hell didn’t go right. 

Steve calls, and he can hear it, the emotional and physical exhaustion that screams even as Steve laughs and calls hims sweetheart and says I miss you. 

So he makes soup, and the smell of it, thick and warm is filling up the air and it’s what Steve reacts to first, when he steps into the penthouse. His eyes go wide and wet and Tony draws him to the table, where the soup sits, steaming, rich broth and chunky carrots and a big fat matzo ball, and Steve--Steve’s hand spasms on his, an almost painful clench before he sits and Tony leans against him. 

He talks, idle nonsense about a mishap in R&D and closing the merger that kept him tied to New York while the Avengers were out of the country, nonsense words filling up the air as the spoon clinks against the bowl and Steve eats, and neither of them mention the tears on his cheeks, or the way he leans too heavy into Tony, or what this all means. 

Later, though, as he kisses Steve in their bed, and he tastes the salty trace of soup, he thinks he understands the urge. To feed, and provide and care for. To see that proof of love in a tangible, real way. 

He draws Steve close and they fall asleep, twisted together, and the taste of love and soup on his lips. 

[styleatacertainage]

FASTER WAY TO FAT LOSS

last January i set a goal to be in the best shape of my life when my 60th birthday arrived in august. but i needed help! so i enrolled in FASTer Way to Fat Loss a 6-week online fitness program created by Amanda Tress. The FASTer Way to Fat Loss teaches how to fuel your body and maintain energy throughout the day while you naturally burn fat. it’s a proven method of restructuring and repairing your metabolic system and increasing your metabolism – something that many of us struggle with since hitting menopause and beyond!

this program is extremely easy to follow and lays everything out step by step. during the 6-week program, you receive a full program guide complete with daily workouts, nutritional guidelines, webinars, meal plan information and access to a Facebook group to get all of your questions answered.

registration is open for the next round on April 23rd. i finish my second 6-week program when that group starts. but will be happy to answer any questions. the reason for this fitness update is due to lots of questions landing in my inbox about my fitness regime. many of you have noticed a difference! thank you for all of the positive comments.

here are photos that chronicle my progress with FASTer Way to Fat Loss program.

Helpful Links:

Faster Way To Fat Loss Sign up // Faster Way To Fat Loss Cookbook // Faster Way To Fat Loss Cookbook Bundle

why i love this program.

ONE – it is spelled out for you. every week is planned out for you with workouts, macro goals, etc. the workouts have exact directions for weights and sets and links to watch the moves. all you have to do is grab your phone and get your fanny in the gym. (there is an at-home plan too). my workout routine consists of two sessions per week at Orange Theory the other three are spent in my home gym. the great thing about FASTer Way To Fat Loss is you can make it work with your lifestyle!

TWO – it is realistic. we use My Fitness Pal app to track calories and macros, but the mentality is progress, not perfection. the goal is to eat dairy free, grain free and gluten free as much as possible but there’s flexibility. do i have a cocktail or glass of wine on occasion? absolutely! did i enjoy chocolate chip cookies last weekend when one of my kiddos was home? well, i couldn’t let him eat the whole batch by himself! FASTerWayToFatLoss is a lifestyle change, not a diet. this program is teaching me how to cut fat and gain lean muscle while still living life to its fullest.

THREE – it is a proven system that helps women and men (yes, there is a program for men) lose fat. and there’s no age limit! actually, you’ve heard me talk about the importance of exercise as we age. the amount of muscle we lose each year is alarming. you’ve heard it said “use it or lose it.” it’s true! my goal is to live the best life possible at any age. and exercise is key.

FAQs:

Is this a boot camp in your town? no. this is an online program that anyone can do anywhere! you have access to a website with daily workouts videos.

Do you have to have access to a gym?  no. you have the option of gym workouts, home workouts, and even beginner workouts! you can ease into this program even if you have not lifted a weight in years.

What are the workouts like? love them! they are easy to follow, and there’s enough variety to alleviate boredom. there are cardio days, lifting days and two rest days. no workout is longer than 45 minutes and cardio days are around 20-30 minutes. one of the days is sprints, but you can opt to workout on a bike, elliptical or running outside. there are options, ladies, and modifications galore to help this become a true lifestyle change.

What are the meals/food plan like? you get a sample weekly meal plan, sample dinners and lunches as well as access to a Facebook group where everyone shares recipes. i’ve been eating lettuce wraps, salad bowls, quinoa bowls, protein, and veggies. you can follow the sample meal plan to a tee or eat what you want and log everything in My Fitness Pal. the choice is yours.

Is it a lot of meal prep? you don’t have to meal prep at all but it’s helpful. you can even eat out every meal as long as you log your calories in the app. i like to meal prep just because it helps me make healthier decisions during the day when I’m dying of hunger.

Do you have to count macros? Are they the same for everyone? the program is based on eating the right foods at the right times for the right reasons so macronutrients (eating the proper portions of proteins, fats, and carbs) is crucial. log in your weight and goals into My Fitness Pal, and it calculates everything for you! all you have to do is plug in your foods and watch the chart change and try to hit your goals.

What is intermittent fasting and is it hard? intermittent fasting is essentially an eight-hour eating window. in a nutshell, your body is either in a fasted or a fed state. but when you are in a fasted state, you burn fat. don’t worry, you will learn all about it in this program.

How long do you fast? from dinner to lunch the next day. i typically break my fast around 11:30 or 12:00.

Can you really not eat breakfast? yes ladies, no breakfast. but if you are a breakfast person try to eat a late breakfast and an early dinner. it’s all about that eight-hour eating window. the key is to work out before you eat for the day. again, that’s not mandatory just a guideline. the reason this program is so amazing is that it is a lifestyle and with no hard and fast rules. it’s all about progress over perfection, and the support is awesome!

Can you drink wine? i do! i love a glass of cabernet. and cocktails too. it just has to fit into your daily macros. when it’s done in moderation, you’re absolutely good to go!

Can you have anything in your coffee in the am? i switched to an almond milk creamer with 10 calories per tablespoon. if you go over 50 calories in the morning, you will break your fast. but as long as you keep it under 50, you will be fine.

What is the VIP membership? after you have finished two rounds of Faster Way to Fat Loss you can sign up for a monthly plan called the VIP membership. there are workouts, a Facebook group plus access to videos and webinars to learn more in-depth topics.

How do I sign up? registration is open for the next round that starts April 23rd! you can sign up here.

[yogurtcut5-blog]

Eat Like Boba Fett at Disney’s `Star Wars:` Galaxy’s Edge

When Star Wars: Galaxy’s Edge opens at Disneyland this summer and Walt Disney World this fall, it’ll give hopeful fans the opportunity to build their own lightsabers to fulfill their deepest wannabe-Skywalker fantasies, pilot the Millennium Falcon, and drink a cocktail at a wretched hive of scum and villainy. What does local intergalactic food actually taste like on Earth, though?

As we learned at a recent top-secret, photo-restricted preview hosted backstage at Disneyland Resort for a select group of media, tropical fruits, kooky chicken nuggets, and global spices star in a collection of meals and flavors never before offered at a Disney property anywhere on this planet. (This is, after all, the brand famous for selling over 3 million mouse-shaped ice cream bars each year.) Virtually every item is edible fan service: Oga’s Cantina, the long-anticipated Star Wars bar, serves up the Bloody Rancor, a twist on a Bloody Mary served with a meringue bone garnish.

For instance, yes, you’ll be able to finally drink the iconic blue bantha milk — as well as the green milk seen in Luke Skywalker’s disturbing turn as dairy maid in The Last Jedi. Disney is going big on plant-based cuisines, with allergy-friendly foods across all of its menus, so both are non-dairy products; whether they’re almond, oat, soy, or a combination is unclear, but given that they’ll be served frozen at an outdoor stand and chilled within Oga’s Cantina, our money is on a horchata-like blend.

The Black Spire Outpost on Planet Batuu — where Star Wars Land is “located” — is intended to let fans live out their own Star Wars story in lieu of mimicking Luke Skywalker or Rey’s experiences, so the food is stylized to be like what you’d eat if, say, you ended up on an Outer Rim trading port packed with smugglers and shifty denizens. If a droid were indeed cooking your meat on a repurposed pod engine, there’s no way it wouldn’t come burnt to a crisp — which is exactly how the hand-torn, homemade turkey jerky in two flavor profiles (sweet teriyaki, spicy herb) at Ronto Roasters turned out.

The fried Endorian tip-yip — the chicken-like birds who nested on Endor — isn’t remarkable for its herbaceous green gravy, but its specially sourced product: all-white breast meat that’s “naturally compressed” into a cubic shape, then tossed in a custom flour-based blend and egg wash and deep-fried. The sweet-sticky smoked kaadu ribs are even butchered in line with Star Wars ethos: cut in half and then sliced straight across, they’re given a specific look befitting the creature’s anatomy. And at least as the menu reads now, you can rest assured — no porgs will be harmed in the making of your lunch.

Even the best thing we ate, a green pastry whose domed shape could be a play off of Rey’s quick-rising bread, burst bright purple from its crunchy shell, served with a swath of passionfruit sauce and bits of torn green sponge reminiscent of algae. It’s human food, but when it’s done best, it feels distinctly alien.

The snacks, meals, and beverages arriving to Star Wars: Galaxy’s Edge at Disneyland and Walt Disney World pull from a global collection of cultural influences — which, given that Black Spire Outpost is a trading port on the frontier of Wild Space, makes sense. But what’s more surprising is how diners with dietary restrictions are as easily accommodated in this corner of the universe as they are within the parks. At Docking Bay 7 Food & Cargo, the main restaurant within Star Wars: Galaxy’s Edge, chef Strono “Cookie” Tuggs swapped glutinous pasta for arrowroot noodles in its yobshrimp noodle salad and opted for non-dairy olive oil mashed potatoes to be paired with fried endorian tip-yip, while kefta-spiced meatballs in the Felucian Garden Spread are made from Impossible meat. (Served atop herbed hummus with a pita and Israeli salad-like cucumber-and-tomato relish, it’s Mediterranean with a celestial twist.) Even the entree bases, like those served with a sustainable mahi-mahi, are a combination of chopped romaine, kale, quinoa, orange cauliflower, and sweet potato with a coconut curry ranch dressing — far healthier than Disneyland’s Instagram-ready fare, which currently includes bacon-speckled churros and themed stacks of cheeseburgers.

Beyond the alterna-milks, Olga’s Cantina — which will feature tunes by everyone’s favorite chatty pilot droid, DJ R-3X — will fuel your parkgoing with a caffeinated cold brew infused infused with falernum and topped with a lime. Fruit flavors, especially tropical ones, are all the rage on Batuu, where the green milk is touted as having orange blossom, tangerine, and citrus elements. Cantina cocktails also incorporate an array of citrus fruits, like yuzu and Buddha’s hand.

The bulk of flavors found throughout the menus play off a mix of sweet and spicy — a likely culinary resonance of the eternal battle between the Light and Dark sides — pulling in two or three elements to embrace umami, most apparent in the Japanese-style snack mix of seaweed senbei crackers, wasabi peas, lotus root, prawn chips, and bubu arare at Oga’s Cantina.

And, thank the Force, nearly everything on Batuu comes with a kick. Szechuan peppercorn in the “clutch sauce” of Ronto Roasters’ Portuguese hot dog, cayenne tossed into blueberry cornbread, Thai chile paste vinaigrette in the yobshrimp noodle salad; even moof juice fruit punch comes with a chipotle-pineapple hint, as flavors were specifically designed across dishes to stimulate all parts of even the most alien palates for the very first time. And if the capsaicin hit isn’t enough of a rush, a ride on Millennium Falcon: Smugglers Run with a belly full of Jabba juice and burra fish should do the trick.

Arrowroot noodles star in the yobshrimp noodle salad, found at Docking Bay 7 Food and Cargo

David Roark/Disney Parks

Carlye Wisel is a theme park journalist who lives on a steady diet of popcorn and cotton candy

Source: https://www.eater.com/2019/2/28/18243694/disney-star-wars-galaxy-edge-park-food-orlando-disneyland

[healthbolt-blog]

New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/healthy-calendar-diabetic-cooking/

Healthy Calendar Diabetic Cooking

Contents

Healthy eating pattern

Smart portiions. 36

Homemade midweek meals

Healthy cooking recipes? find healthy

Chef jennifer bucko

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[gethealthy18-blog]

Vegan Pumpkin Caramel Tart

New Post has been published on http://healingawerness.com/news/vegan-pumpkin-caramel-tart/

Vegan Pumpkin Caramel Tart

This creamy vegan pumpkin caramel tart gives pumpkin pie a serious run for its money. Made with a simple granola crust and a smooth cashew based pumpkin-filling this dessert recipe will quickly become a winter favorite!

There was a time in my life when I judged people for how they ate. There, I said it. It’s true. In fact, there was a long while where I focused WAY too much on other people’s food choices. Not surprisingly, it was also a time in my life when I scrutinized my own.

I’ve come to learn that these two tend to go hand-in-hand. If you, or someone you know is hyper-focused on other people’s diet choices, I can almost guarantee it comes from a place of insecurity in your own body and diet choices. I can say this because I’ve been there and I know exactly what it feels like. I used to question people who went vegan or tried a Whole30 or made whatever other food decisions that every single one of us is entitled to make. And quite honestly, it used to make me mad. Why? Because I was deeply insecure that my own decisions were being threatened.

Other people were 100% a mirror for my own insecurities. Isn’t life fun like that?!

Here I am over 5 years out from an eating disorder and I can say with complete certainty that I do not feel threatened or quite frankly, care a whole lot about how other people choose to eat. I am confident in my choices and love being able to provide resources to others but I honestly don’t give a rat’s ass if they look different from my own. I love vegan food, gluten-free treats and paleo cookies. I’m also not vegan, gluten-free or paleo. I have friends who are and they love it! I think this is awesome.

I also have friends and family who eat McDonald’s, won’t touch organic food and don’t eat any green vegetables. I can’t say that any of this thrills me, but I really don’t dwell on it. Everyone is entitled to their food choices and it is not my job to question them. It quite literally IS my job to provide helpful resources but I honestly believe that the best way to enact change is to lead by example.

So here’s the deal: This Vegan Pumpkin Caramel Tart is, well, vegan. It just happens to be vegan and a healthier option. Jess, who developed this recipe is dairy-free. This recipe is also delicious and Jess is also an incredible human.

Can you promise me something? This holiday season, let’s all be a less judgemental about other people’s diet choices. Even if it looks different from their choices last year or different from your own. And if that’s really hard, I urge you to question why it is difficult for you to accept these differences in others. You may discover a thing or two about yourself that could help you get through to the other side.

And then eat this tart because it’s damn good!

Print

Vegan Pumpkin Caramel Tart

Author: Jess @ The Healthy Maven

Prep Time: 15 minutes

Total Time: 4 hours

Yield: 12 slices

Ingredients

Crust

Chocolate Layer

3 oz dark chocolate, about 1 bar (I used 85% but feel free to use something slightly lower if you’re new to dark chocolate)

Pumpkin Filling

2 cups raw cashews, soaked in water for 4 hours or overnight

½ cup pumpkin puree (NOT pumpkin pie filling)

⅓ cup maple syrup

¼ cup coconut oil, melted and cooled

2 tbsp unsweetened almond milk

A nub of ginger, peeled (about the size of your thumb will give you nice spicy flavor)

1 tsp ground ginger

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp sea salt

Pinch of ground cloves

Caramel Layer

Tools

Instructions

Set the oven to 350F. Line the bottom of the springform pan with parchment paper and grease the sides with coconut oil.

Place the crust ingredients in a food processor and process until you have an even mixture with a texture like wet sand.

Press the granola into the pan tightly and bake for 20 minutes until the crust is golden. Let the crust cool completely.

Melt the chocolate and pour over the cooled crust. Place in the fridge and let it set for about 20 minutes. The chocolate layer doesn’t need to be solid all the way through, just enough that the top is firm.

While the chocolate is setting in the fridge, make the pumpkin cashew filling. Place the filling ingredients in a high powered blender or food processor and blend until smooth, scraping down the sides as needed.

Pour the filling into the pan and use a rubber spatula to smooth the top as best you can.  Tap the pan a few times to release any air bubbles.

Place in the fridge or freezer to chill while you make the caramel.

To make the caramel, combine the ingredients in a small non stick pot and place over low heat for about 10-15 minutes, stirring about every few minutes. The sauce will be a light brown, golden color. The sauce will thicken as it cooks.

While the caramel cook, toast the pumpkin seeds in a dry skillet over low heat. Remove from the heat once they become fragrant and start to make a popping sound.

Once the caramel has cooked and thickened, remove from heat and let it cool.

Once it is cool, pour it over the pumpkin layer and top with the toasted pumpkin seeds and flaked sea salt.

Chill the whole tart in the fridge for at least 4 hours, but ideally overnight or several hours in the freexer. The pie will keep for about 5 days in the fridge. This dessert can also be frozen, allowing it to thaw for about 10 minutes before serving.

How do you feel about my stance on other people’s diet choices? Do you find this challenging?

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