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marblefeet08-blog · 6 years ago

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Thyroid Nutrition w/ Mary Purdy

In today’s podcast episode we talk about a topic that is near and dear to home for me (Jess speaking), Hashimoto’s thyroiditis. Hashimoto’s thyroiditis, or just Hashimoto’s, is an autoimmune condition where the body is attacking itself, and in this case, the body attacks the thyroid gland.

I actually have Hashimoto’s and it is a condition that runs in my family – my grandmother, mother, and sister have it. Today we will be learning more about what Hashimoto’s is, associated signs and symptoms, how food plays a role in managing this condition, and more!

Here to give us more information about Hashimoto’s disease is Mary Purdy. Mary is an Integrative Dietitian who has worked in private practice for 8 years and has also served as a professor and clinic supervisor at Bastyr University. Mary currently provides lifestyle counseling to clients using personalized genetic data and functional labs with a food as medicine approach. She’s the host of the really funny web series & podcast “Mary’s Nutrition Show” and is also the author of the recently published book “Serving the Broccoli Gods.”

In this episode, we’ll talk about:

What it means to be an integrated RD and the food as medicine approach

What Hashimoto’s disease is

Difference between Hashimoto’s disease, hypothyroidism, and hyperthyroidism

How common is Hashimoto’s disease

Common signs and symptoms to look out for

When to go see a practitioner and be tested for Hashimoto’s

Integrative nutrition recommendations specifically related to Hashimoto’s

Long-term implications of Hashimoto’s

Resources mentioned in this episode:

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If you enjoyed this episode, please do us a huge favor and leave us a review on iTunes ….right now. The more reviews we get, the higher we are ranked in iTunes, which means we reach more people!

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Our podcast reaches thousands of engaged listeners each week. If you are a brand interested in becoming a sponsor, contact us to learn more about our affordable rates.

Connect with us online:

Our podcast is released every week. In each episode, we cover tips and tricks for making lifelong sustainable healthy living changes to upgrade your diet and health. We also interview leading experts in the field of health and nutrition. We hope you enjoyed this episode, and we’ll catch you next time!

Source: https://foodheavenmadeeasy.com/thyroid-nutrition-with-mary-purdy/

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marblefeet08-blog · 6 years ago

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Chef Summit 2018

FTC Disclaimer: This trip was sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Earlier this month Alexis and I were thrilled to attend Chef Summit 2018 at the Certified Angus Beef® Brand's Culinary Center. Chefs from all over North America came to

get hands-on butchery lessons and break down a side of beef,

see the level of dedication and care that goes into producing the Best Angus Beef, and

gain a better appreciation of under-utilized cuts to use for delicious and profitable menu items.

Here is some of the fun that David Dial (Spiced...One Dash At A Time), Cindy Kerschner (Cindy's Recipes and Writings), Alexis and I had while getting to learn side-by-side with the chefs.

Day 1

The first day was a reception followed by a dinner prepared by the talented chefs of the Culinary Center.

Because the event started in the early evening, Alexis and I drove up instead of flying. This allowed us to enjoy a casual drive through the slightly mountainous Kentucky/Tennessee border, rolling horse country of Kentucky, and the bucolic countryside of Ohio.

Tara opened the event with a session about the history of the brand. Fun Fact: The Certified Angus Beef® Brand all started because a rancher got a flavorless, tough steak at a restaurant.

The brand began as a desire to foster quality beef. This program was built on a foundation of quality specifications formulated by a meat scientist. To this day, quality is the key to their pull-through marketing strategy.

Waste not, want not. The chefs use trimmings from the Meat Lab to create tasty beef sausages. The tasso is a beefy spin on a spicy Cajun ham that we have made at home, and it was my favorite of the bunch.

Melon wrapped with cured beef - the salty and sweet combo worked well together.

Shut the front door! Poke-style cap steak on taro chips. The very rare cap steak was lightly coated with an array of Asian flavors, and the crisp chip brought the texture. This was my favorite dish of the appetizers, and I'd love to serve this at an Eggfest or cooking demo.

The Culinary Center's Lead Chef, Ashley Breneman (Cutthroat Kitchen, Chopped Grill Masters Napa, and Master Chef), talks us through the variety of dishes that they created for us.

Shaved Teres Major Flatbread would be a fun shared appetizer or an entree.

Pasta made with a luscious smoked chuck roll that was straight up comfort food.

The real show stopper, for me at least, was the Osso Buco-style Beef Short Ribs. I love beef short ribs anyway, but the presentation just makes it that much better. These were fan-freaking-tastic.

After dinner, Matt Shoup and I checked out the Culinary Center's dry aging and meat curing cabinet. They are lucky we brought our small car and not our truck or this cabinet "might have disappeared".

That's the funky stuff! There was some 55 day dry aged beef in here.

Day 2

We hit the ground running in the Meat Lab the next morning. I've gotten to experience the Meat Lab once before for Grill Talk but we were only breaking down primals then. This time we were breaking down a half steer.

I don't mean that we watched someone break down a half steer. Each team of 4 or 5 people had our own side of beef to butcher.

Ain't no party like a Meat Lab party.

The morning session opened with The Science Behind The Sizzle™, explaining how each of the 10 science-based specifications ensures a flavorful eating experience.

I harp on the 10 Science-Based Specifications because they are the important difference between Certified Angus Beef® Brand and other Angus brands.

Then the fun really kicked in! Diana Clark, Meat Scientist, took us through breaking down a side of beef, step-by-step. I'd be lying if I said I wasn't intimidated. What's the best way to get over being intimidated?

To get over intimidation, you jump right in when they ask for a volunteer during the demonstration. And as fate would have it, I got to saw off the bone-in brisket. I love brisket.

I did that! Can you see the brisket flat and point layered in there between the bones and fat? I have to say this gave me a better appreciation for and understanding of that glorious cut of beef.

David Dial got right in there too.

As soon as they showed us a step, we would go back and repeat (or attempt to repeat) that step on our steer.

At the lunch break, I was able to "IRL meet" Chef Gavin Pinto. One of Chef Gavin's many roles is hosting Certified Angus Beef® Brand's Facebook Live videos like this one about smoking beef.

One of our lunch recipes was Shredded Certified Angus Beef® Chuck Roll Philly Cheesesteak with Parmesan Truffle Fries.

I was a big fan of the chuck roll this weekend after having it in three different dishes. It's like a cross between brisket and chuck roast. Beefy, tender, and luscious.

Asian Zing Stir Fry using Certified Angus Beef® Clod with Steamed Rice and Stir-Fry Veggies.

To move the large pieces of beef around, the Meat Lab utilizes a ceiling mounted rail system of suspended hooks.

Diana watching some of her students practicing what she demonstrated.

The class is an experience in understanding where the individual cuts come from and how its location affects the taste, tenderness, and appearance of the beef. An example of this would be how the chuck eye and rib eye are right next to each other, so the chuck eye is close to the same palatability of the ribeye but usually at a much cheaper price.

First, look at the marbling of this skirt steak! Second, did you know that the skirt steak is the steers diaphragm?

Two of my teammates, Matt and JJ, fabricating smaller cuts.

Matt did the Osso Buco treatment to our beef ribs. I can't wait to try this at home and create a recipe with it.

After a long day in the Meat Lab, we were treated to dinner at The City Square Steakhouse.

Day 3

The third day started bright and early....well at least early, I'm not sure how bright I was...at Atterholt Farms. This family farm owned by two brothers is a seed stock program (breeding for other ranches) with 50-80 head depending on the time of year.

This farm has 700 acres for the cattle, feed hay farming, and crops such as soybean and corn.

We learned that raising cattle to earn the Certified Angus Beef® Brand designation is no accident. I was amazed at the planning and forethought that goes into it. The Atterholts start with artificial insemination. Here's the quick takes of what I learned about that process:

Ranchers get a bull semen catalog that lists statistics about prospective bulls and their expected progeny differences. This lets them select the ideal bull for meeting the 10 specifications.

Bull semen costs about $20 a vial which is good for one attempt.

Bull semen can be frozen and lasts indefinitely so it is possible to breed using semen from a champion steer that has been dead for years and years.

The Atterholt's success rate with A.I. is about 60%.

They target the same calving date each year (during January - March) so about 285 days prior to the cow's last calving date, they attempt the A.I.

The month after A.I. attempts, any cows that go into heat (meaning A.I. didn't take) are placed with a "clean up" bull to attempt normal insemination.

Page from a bull semen catalog. It's kind of like Match.com for cattle.

The tag on the ear has 3 numbers. The large middle number is the cow's ID# with the first number being the last digit of the year the cow was born (in this case, 2015) and the next three digits are just the order of birth, so this was the 25th calf in 2015. The top number is the mother's ID# and the bottom is the birthdate.

Expected Progeny Differences are statistics that let the rancher know the genetic worth of a prospective bull and the probable traits of its offspring.

The calf on the left is Ferdinand. He is a "bottle calf" meaning his mother rejected him and wouldn't care for him so the Atterholts had to bottle feed him, requiring a lot more resources and effort. Murphy, the dog, loves Ferdinand.

This shot was taken in June....not February. It was just a cold snap.

After the ranch, the chefs had a session on marketing while we bloggers got a tour of the facilities.

Certified Angus Beef® Brand headquarters has a wonderful set up for their photography and video productions. The prop closet alone is a food blogger's dream.

They have kitchens every time that you turn around. I think they had a total of 4? This is the kitchen that they use for their FB Live videos.

I found out that the Certified Angus Beef® Brand is a great employer to work for. They have an onsite physician, psychologist, and a lawyer for the staff to utilize for their personal needs! I was seriously impressed.

G-schedules are specifications set out by premium brands for the USDA graders to determine if the beef they are examining meets the premium brand's requirements. There are hundreds of them. Certified Angus Beef® Brand's schedule is Schedule G-1 because they were the first such program in the country.

Me, Alexis, David, and Cindy in one of the many kitchens.

Cook-off

The last part of the event was the cook-off using the 5 teams. We had to pick one of the cuts that we trimmed out on Day 2.

Scoring was based on taste, texture, appearance, presentation, and cost-effectiveness. You also got bonus points for using more obscure cuts of beef. We went with the mock tender.

We had access to farm fresh produce and anything in the pantries and freezers.

I was on a super-talented team, it was fun just getting to watch them in action and help out. Jorge, Matt, and JJ were rock stars. I need to learn to cook with their speed and efficiency.

With 5 cook teams, you can imagine the kitchens were crazy busy.

Alexis shredded smoked chuck roll for her team's dish.

We used the mock tender for this Cuban-style tartare with a red-eye gravy aioli, crispy fried potatoes, a sous vide egg, and blue corn Johnny cakes.

I forget the description for this one but I know that it used the inside skirt steak

Smoked chuck roll ragu. They smoked the chuck roll for 4 hours and then braised it to finish. This was my personal favorite of throwdown recipes.

Thin sliced coulotte, blackberries, radish, fennell and Fresno chiles.

The winning dish was Soy Braised Beef Belly Bao Buns with Pickled Cucumbers and Onions.

Here is the costing sheet for our dish. You can see how using these lesser known cuts really boosts the profitability of a menu item. Use beef tenderloin instead and you have a much different bottom line.

Before we knew it, the Chef Summit was over and it was time to bid the Culinary Center farewell.

Source: http://www.nibblemethis.com/2018/06/chef-summit-2018.html

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marblefeet08-blog · 6 years ago

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Plant-Based Thai Lettuce Wraps

Description

When I became a vegetarian at 16 years old, one of the meals I missed the most was the chicken lettuce wraps from my fav Chinese restaurant. Then a vegetarian version came out on the market, and I was rejoicing—that is, until I learned that version contains gluten, which just seems strange. This recipe is inspired by those, yet this dish adds a lot more nourishment and flavors to make me one happy gluten-free vegetarian.

Ingredients

Filling:

2 tablespoons organic virgin coconut oil

1 rib celery, thinly sliced 

1⁄4 cup minced shallots 

1 tablespoon minced fresh ginger

3 garlic cloves, minced

8 ounces baby bella or white button mushrooms, finely chopped

2 heaping cups walnuts, chopped

2 tablespoons fresh lime juice 

2 tablespoons tamari 

2 tablespoons coconut sugar

1 tablespoon rice vinegar 

2 tablespoons fresh mint, chopped 

2 tablespoons fresh cilantro, chopped

Pinch of crushed red-pepper flakes

For serving :

12 leaves butter lettuce

1 cup shredded carrots 

1⁄2 cup raw cashews, chopped

1⁄4 cup fresh cilantro, chopped

1⁄4 cup thinly sliced scallions

Lime wedges

Instructions

Warm a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the celery and shallots and cook for 5 minutes. Add the ginger and garlic and cook for 1 minute.

Stir in the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, and the mushrooms start to brown nicely. Add the walnuts and cook for 1 to 2 minutes to toast them.

Stir in the lime juice, tamari, coconut sugar, and rice vinegar. Simmer for 15 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the mint, cilantro, and red-pepper flakes. Taste and add more tamari, if desired, for more saltiness. Keep warm until ready to serve.

To serve, spoon some of the vegetables into the lettuce leaves. Top with a sprinkling of carrots, cashews, cilantro, and scallions and add a squeeze of lime. Serve warm.

Notes

GLUTEN FREE, NUT FREE (remove walnuts and double mushrooms, remove cashews), VEGAN, DAIRY FREE

Keywords: thai recipe, lettuce wraps, vegan asian

Source: https://simplegreensmoothies.com/recipes/thai-lettuce-wraps

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marblefeet08-blog · 6 years ago

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José Andrés’s Nonprofit Served 11,400 Meals to Furloughed Workers in One Day

José Andrés’s nonprofit World Central Kitchen is once again stepping in to solve a government-enabled crisis. After providing more meals in Puerto Rico post-Hurricane Maria than any other organization, the nonprofit is well on its way to doing the same for furloughed workers in the midst of the partial government shutdown: On January 23 — the 33rd day of the shutdown — World Central Kitchen fed 11,400 meals to furloughed workers from a pop-up kitchen in D.C.

Since then, the #ChefsForFeds initiative has expanded beyond the nation’s capital. Andrés announced earlier this week that #ChefsForFeds would expand nationwide, and already restaurants across the country have signed on to serve free meals to government employees, including Ludo Lefebvre’s Trois Familia in LA, Stephanie Izard’s Little Goat Diner in Chicago, and all Sweetgreen locations. According to World Central Kitchen, the movement now includes 133 locations in 20 states and Puerto Rico and D.C.

World Central Kitchen’s emergency kitchen

World Central Kitchen

While World Central Kitchen is a chef-led nonprofit at its heart, the #ChefsForFeds initiative is getting help from outside the restaurant industry. The Clinton Presidential Center in Little Rock, Arkansas is serving as a base for World Central Kitchen in Arkansas, providing a central location for furloughed workers to pick up hot meals. And yesterday, Uber announced that it would offer rides to and from World Central Kitchen resource centers, which offer household supplies in addition to food.

The shutdown is the now longest in U.S. history and has left more than 800,000 government employees without paychecks. In a Twitter video, Andrés called it a “national food emergency.” But responding to such emergencies is World Central Kitchen’s business, and Andrés assured his Twitter followers that his nonprofit will be there for as long as it’s needed “to make sure nobody goes hungry.”

• @WCKitchen [Twitter] • @chefjoseandres [Twitter] • José Andrés and His Nonprofit Pledge to Feed Thousands of Furloughed Employees [EDC]

• #ChefsForFeds Across the USA [WCK]

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Source: https://www.eater.com/2019/1/25/18197219/jose-andres-world-central-kitchen-government-shutdown-11400-meals

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marblefeet08-blog · 6 years ago

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Overnight Cinnamon Rolls

Breakfast, Spring

I am currently writing this while it is hailing outside (!!) while a very vintage (circa 2011) episode of Real Housewives of New York plays on in the background. I guess you could say it’s a splendid, wonderful day filled with positivity and bright light!

These overnight cinnamon rolls are sooooo good. I’m not gonna lie, cinnamon rolls are a labor of love. They require two rises, making three separate components (the dough, the filling and the glaze), assembling, chilling, slicing, etc.

That’s why I am a firm believer of dividing the work in half. It’s like an interest-free loan when buying a high-ticket item, you know? If you do/pay a little at a time, it doesn’t sting as much!

I like to do three things the night before: – Make the dough – Make the filling – Make the glaze

It makes it SO much easier the next day. You’ll still have work to do the next day, but dividing it by half makes it a breeze!

The next day you’ll have this on your to-do list: – Assemble the rolls – Slice up the rolls – Let them rise – Bake them – Smother them with the glaze

See! So much better. Doing this all in one day (if you’re not a pro-baker and used to projects), might be a bit aggressive.

This dough is super versatile and I love the orange juice. I feel like it adds a nice element of tartness (of course, you can just use water).

For the glaze, I love using vanilla paste. It makes it so you can see the little speckles of vanilla and for some reason seeing vanilla speckles just makes me so happy.

Overnight Cinnamon Rolls

Overnight cinnamon rolls that are ooey and gooey and soft. Make the dough the night before and allow it to rise in the fridge overnight. Assemble the next morning!

CourseBreakfast, Dessert

CuisineAmerican, Breakfast

Keywordcinnamon rolls, make-ahead cinnamon rolls, overnight breakfast, overnight cinnamon rolls

Prep Time: 35 minutes

Cook Time: 25 minutes

1 hour 15 minutes

Total Time: 1 hour

Serving Size: 16 cinnamon rolls

Calories: 405kcal

Ingredients

Dough:

1/4 cup lukewarm water or orange juice

1 tablespoon active dry yeast

2 3/4 cup all-purpose flour

3 tablespoons white granulated sugar

1 1/4 teaspoon kosher salt

3 large eggs, beaten in a bowl

1 teaspoon pure vanilla extract or vanilla paste

1/2 cup unsalted butter, at room temperature, cut into cubes

Cinnamon Roll Filling:

1/2 cup unsalted butter, at room temperature

1/3 cup ground cinnamon

3 tablespoons light or dark brown sugar

3 tablespoons white granulated sugar

1 teaspoon pure vanilla extract or vanilla paste

Pinch kosher salt

Cream Cheese Glaze:

2 tablespoons unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

2 cups powdered sugar, sifted

1/2 teaspoon pure vanilla extract or vanilla paste

Pinch kosher salt

1 tablespoon heavy cream

Directions

To Make the Dough:

To the bowl with of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm water or orange juice. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive!

To a medium bowl, whisk together the flour, sugar and salt. Mix in the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.

Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.

Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.

To Make the Filling:

To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix and mash until the filling is completely smooth.

*If you’re looking to save yourself a step in the morning, you can make this filling let it sit on the counter overnight so it stays softened.

To Assemble the Cinnamon Rolls:

The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok.

Add the filling to the dough and spread into a thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log.

Slice the dough into two and transfer and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier.

Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12-16 rolls, trimming the ends off.

Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes.

Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.

To Make the Cream Cheese Icing:

To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream. Beat for about 20 seconds.

To Serve:

When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing.

March 20, 2019 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

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Source: https://www.acozykitchen.com/overnight-cinnamon-rolls/

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marblefeet08-blog · 6 years ago

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Denny’s Pancake Puppies

Denny’s Pancake Puppies have to be the only breakfast appetizer I have ever seen. Yes, Denny’s has called these their breakfast appetizer before. I think these are a cross between funnel cakes and beignets.

Denny’s Pancake Puppies have been on Denny’s menu for several years now. If you have never seen them, basically they “pancakes” that are fried in vegetable oil, and served hot and fresh. So think a donut, a funnel cake, or even a beignet. What makes these unique is that Denny’s serves these for breakfast. While they seem more like dessert to make, they have made several seasonal versions. Currently, they serve up a cinnamon and sugar version, in the past, they have served up blueberry ones, as well as red velvet cake puppies in the past.

This recipe is very, very, simple. You simply need to take some pancake mix, that you only need to add water and make it very thick. I use a ratio of 2 parts of dry pancake mix, to one part water. The batter needs to be thick, thin batter means you are making funnel cakes, and quite honestly, that isn’t a bad thing either. You can serve these up with maple syrup or even a good dusting of powdered sugar.

I fry these in basic vegetable oil that I buy at Costco. Most restaurants are using a blended oil, and I think vegetable oil seems to work very well. I really enjoy deep frying in my T-fal fryer. Why? It has a feature that you can strain the oil and use it again. It has a great basket, and it makes the occasional deep frying a snap.

Love Denny’s? Check out these copycat Denny’s Recipes

Copycat Moons Over My Hammy Denny’s French Toast Denny’s Blueberry and White Chocolate Pancake Puppies

This blog post contains an affiliate link

Enjoy these bite-sized appetizers everyone loves at Denny's.

Ingredients

2 cups pancake mix use the kind where you only need to add water

1 cup water

oil for frying

Instructions

Heat vegetable oil to 350 degrees.

In a medium-sized bowl combine pancake mix and water. Stir until well blended.

Use a 1-ounce cookie scoop to drop the batter into the oil. Cook until browned on the bottom, and flip over and cook for another 30 seconds.

Remove from oil, and drain. Sprinkle with powdered sugar if desired. Serve with maple syrup.

Nutrition Facts

Denny's Pancake Puppies

Amount Per Serving

Calories 265 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 2g 10%

Cholesterol 46mg 15%

Sodium 331mg 14%

Potassium 129mg 4%

Total Carbohydrates 18g 6%

Dietary Fiber 1g 4%

Protein 5g 10%

Vitamin A 3.3%

Vitamin C 0.5%

Calcium 14%

Iron 4.7%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://copykat.com/dennys-pancake-puppies/

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marblefeet08-blog · 6 years ago

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Sautéed Chicken And Cabbage

Along the lines of a stir-fry, our scrumptious, down-home version of sautéed chicken and cabbage has finally come about. We’ve created it with basic ingredients that we often have on hand, and we know you are likely to have too: chicken breast, cabbage, carrots, tomato puree, and chicken stock. One item to always stock in the Paleo fridge or freezer is bone broth – it is the very essence of our health and nutrition, and one thing we should not live without. Discover the benefits of homemade bone stock for yourself, if you haven’t already.

Chicken breast is lovely in certain dishes, provided it is not overcooked, and this is one where it really shines. It is particularly wonderful when topped with the most generous dollop of Paleo sour cream – this is more than just a hint! It is, however, one of the more expensive cuts of poultry, and if circumstances allow, you may choose to use chicken thighs instead, just make sure to adjust the cooking time accordingly. In this recipe, use proportions and your sense of aesthetics in choosing how much cabbage to add, and in deciding how thinly to slice it. Add as much paprika as you like, and perhaps toss in a hint of dried garlic powder too.

There is no possible way to go wrong with chicken and cabbage, which brings up another meal idea – grilled chicken breast served with coleslaw with apples and poppy seeds, simply delicious!

Serves: 4Prep: 20 minCook: 20 min

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan

Ingredients

2 chicken breasts, skinless, boneless and sliced

1 head of cabbage, shredded

2 carrots, shredded

3 tbsp. paprika

3 tomatoes, pureed

1 cup chicken stock

2 tbsp. coconut oil

Sea salt and freshly ground black pepper

Preparation

Melt coconut oil in a skillet over medium-high heat.

Cook the sliced chicken until browned on each side.

When nearly cooked through, add the shredded cabbage and carrots to the skillet and cook, stirring, for 4 to 5 minutes.

Pour in the pureed tomatoes, chicken stock, paprika, and season to taste.

Give everything a good stir and bring to a boil.

Lower the heat and let simmer for 10 to 12 minutes, making sure that the chicken is fully cooked.

Remove from heat and serve warm.

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!

Source: https://paleoleap.com/sauteed-chicken-cabbage/

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marblefeet08-blog · 6 years ago

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When is Passover 2019?

Passover is a special holiday in many Jewish households. During the holiday each spring, loved ones gather around the table to enjoy at least one Seder meal full of rituals, prayers, and delicious Passover recipes.

11 Essential Passover Recipes

Commemorating the story from the Torah of the Exodus from Egypt, this holiday lasts one week. The traditions and foods served all symbolize something significant from the biblical story of Passover, told at every Seder around the world. As a sign of sacrifice and to commemorate ancestors who, according to the story, baked bread without yeast on hot desert stones, those celebrating Passover often give up leavened bread during this time. Instead, those who observe Passover will eat matzo, a special type of unleavened bread, and other foods made without yeast. At the Seder, there is plenty of wine passed around and an abundance of storytelling, quality time with family, and overall joy. Who needs leavened bread to have a good time?

Though the holiday is full of ritualistic tradition, the actual dates of Passover change every year. The Jewish calendar follows the creationist belief that God made the “evening and the morning” on the first day, meaning the calendar cycles with the moon. As lunar cycles change, so does the Jewish calendar.

This year in 2019, Passover begins on April 19 at sundown and ends on April 27.

But don’t worry: We have everything you need to plan your Passover feast. Gather some delicious recipes to make with matzo, and be sure the matzo you do buy is kosher for Passover. Keeping kosher doesn’t have to be boring when you have recipes for delicious Passover-friendly meals. Tell your family and friends all about your own Passover traditions and learn a few of the unique customs of celebrations around the world.

Hosting a Seder of your own? Here is a full list of must-haves for every traditional Passover feast, as well as the Passover-friendly desserts that will sweeten up your Seder menu. And, though we hope you won’t need to use them, we have some tips and tricks for conquering even the most devastating Passover Seder emergencies. You could even prepare a full feast using only your slow-cooker.

From Passover menus and party ideas to the best Passover dinner and Seder recipes, this guide for planning Passover has everything you'll need.

Source: https://www.thedailymeal.com/when-passover-2019

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marblefeet08-blog · 6 years ago

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Chocolate Cake Recipe (VIDEO)

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.

Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!

This post may contain affiliate links. Read my disclosure policy.

THE Chocolate Cake Recipe:

My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.

We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.

The Best Cocoa for Chocolate Cake:

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

When a recipe calls for baking soda, it is best to stick Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.

Tips for Smooth Chocolate Frosting:

The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:

Cream together the butter and cream cheese first to prevent lumps

Sift in the powdered sugar and cocoa since cocoa tends to clump.

How to Make Chocolate Cake:

This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.

Whisk together the wet ingredients

Whisk together the dry ingredients

Combine wet with dry ingredients

Divide into prepared pans and bake

How to Get Even Cake Layers:

When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.

More Chocolate Desserts (for Chocolate Lovers!):

Watch Natasha Make Chocolate Cake:

I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).

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Chocolate Cake Recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Cake Cooling: 45 minutes

Total Time: 1 hour

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.

Author: natashaskitchen

Skill Level: Easy

Cost to Make: $8-$10

Keyword: chocolate cake

Calories: 691 kcal

Servings: 14 slices

Ingredients for Chocolate Cake:

3 cups all-purpose flour

1/2 cup unsweetened cocoa powder (natural)

2 cups granulated sugar

2 tsp baking soda

1 tsp salt

2 cups warm coffee (not hot)

2 Tbsp white vinegar

1 Tbsp vanilla extract

2/3 cup light olive oil not extra virgin

Ingredients for Chocolate Frosting:

12 oz cream cheese room temperature

1 cup unsalted butter (16 Tbsp) room temperature

5 cups powdered sugar

1 cup unsweetened cocoa powder (natural)

1/2 tsp salt

2 tsp vanilla extract

How to Make Chocolate Cake Layers:

Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.

In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).

In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.

Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.

How to Make the Chocolate Frosting:

In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.

Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).

Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.

Nutrition Facts

Chocolate Cake Recipe

Amount Per Serving

Calories 691 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 15g 75%

Cholesterol 61mg 20%

Sodium 513mg 21%

Potassium 223mg 6%

Total Carbohydrates 98g 33%

Dietary Fiber 3g 12%

Sugars 71g

Protein 6g 12%

Vitamin A 14.6%

Calcium 4.4%

Iron 15.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/chocolate-cake/

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marblefeet08-blog · 6 years ago

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Unique Fishing Destinations In The World

Fishermen and women get ready! For those who have been wondering where to head to for some of the top destinations in the world specifically to get your angling on, wonder no longer! We’ve broken it down for you so you can stop searching and start fishing – with a couple of twists and turns along the way as well! Here are our top picks for some seriously cool fishing destinations that you might not have thought of before.

Canada

If you’re looking for an interesting fishing destination any time of year (that’s right), Canada is an ideal place for you. While it’s unlikely you will want to head very far north, the east and west coasts offer up some great opportunities for fishing. On the west coast, especially on Vancouver Island there are numerous opportunities for heading out on fishing trips to catch various Pacific fish. Haida Gwaii, formerly the Queen Charlotte Islands is a prime spot, a bit further north, towards Alaska. On the east coast, any of the Maritime provinces of New Brunswick, Nova Scotia, Prince Edward Island and Newfoundland will provide the keen angler with great options for fishing and provide some seriously fresh Atlantic catches. Come to Canada in the winter to try your hand at ice fishing – a chilly, but great take on a favourite sport.

United Arab Emirates

Believe it or not, fishing in Dubai is a prime activity for anyone who comes to the region. While many people come to the UAE for shopping, restaurants or as a transit to other destinations, the UAE can provide some great opportunities for activities like desert excursions and even skiing. That’s right – skiing! Consider having the getaway of a lifetime featuring deep sea fishing in the morning and skiing in the afternoon. Okay, so it’s an indoor ski hill, but still! For the angler and adventurer, nothing else beats a bit of the Middle East and with year round temperatures decent (especially for those from cooler climates), it’s an ideal destination any time of year.

Ascension Island

Many people haven’t heard or ever considered going to Ascension Island but it’s actually an incredibly unique location. Accessible only via boats through Cape Town at the moment, the main attraction on this rocky outpost in the middle of the South Atlantic is sport fishing, which can be massively productive and result in catches of huge marlins as well as yellowfin tuna amongst other varieties of deep sea fish. Occasionally the community will host a fish fry where you can meet all manner of people from around the island who come for the festivities. As food can be largely expensive and restaurants operate at unusual times, fishing is a good idea to bulk up your food supply for your stay on the island.

So if you’ve been looking for a cool and interesting place to go to for fishing that is a bit off the beaten track, consider one of these great destinations where you can get your fishing fix. With so many cool options and amazing fish to catch and try, it’s no wonder angling is fast becoming a great pastime for many.

Source: http://kissmyspatula.com/travel-tips/unique-fishing-destinations-in-the-world/

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marblefeet08-blog · 6 years ago

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Top Vegan Diet Benefits for Healthy Living

There are quite a few benefits to eating a vegan diet, but some people still fail to grasp how plant-only nourishment can be good for your health.

The doubt about the vegan choice of foods stems partly from the fact that human beings have evolved to be omnivores. The omnivore nature of humans can be observed in the teeth. Humans, like most other omnivores, have canines, incisors, and chewing molars—ideal tools for their usual meals.

In the contemporary world, however, people don’t have to hunt for meat in order to survive and thrive. In fact, the vegan diet benefits may even exceed the advantages of an omnivore diet.

Take a look at some of the top benefits vegan foods may bring. These benefits should help you get a better understanding of all the positive changes your choice to go vegan may bring.

You Can Shed Excess Weight

A growing number of people resort to a vegan diet to lose weight, and there are some good reasons for making this kind of choice.

As a rule, vegans are much thinner and leaner than non-vegans. A 2013 study found that the participants on a vegan diet were able to lose 9.3lbs more than the group on a regular controlled diet. This is an interesting fact because the participants on a vegan diet were allowed to eat as much as they wanted.

So if you are looking for an effective way to shed excess pounds, going vegan may be just the thing you need. You won’t have to starve yourself or feel hungry all the time. To get the best results, make sure to consume only healthy fresh fruits and vegetables.

Rich in Nutrients

The richness of nutrients that comes with some vegan foods is among the primary vegan diet benefits. As a matter of fact, the vegan diet is even richer in some essential nutrients than most other diet options.

When you decide to ditch animal-based products, you consequently rely solely on other types of food for sustenance. Most vegans, for example, resort to whole foods as a good replacement for animal-based protein and nutrients. Since a vegan diet consists mainly of whole foods, there is a higher intake of healthy nutrients.

What’s more, clear scientific evidence shows that a vegan diet is richer in minerals, vitamins, and antioxidants. As such, your body won’t lack any of these essential compounds that are required for healthy living.

Improved Heart Health

Cardiovascular diseases are among the most widespread chronic illnesses in the modern world. Recent data indicates that about one in every three deaths in the U.S. is linked to a heart disease or some other cardiovascular condition.

On the bright side, the vegan diet benefits can significantly improve the health of your heart and blood vessels. Namely, eating a lot of fresh vegetables and fruits provides all the fibers, minerals, and other nutrients your cardiovascular system needs.

On top of that, vegan foods like nuts and legumes may keep your blood pressure at an optimal level. Due to this, there is much less risk of stroke and you will feel fitter and more energized.

An Energy Boost

Non-vegans tend to consume a great number of processed sugars and fats. The negative side-effect of these foods is that they notably reduce your energy levels. On the other hand, a vegan diet provides an opposite effect.

When you eat fresh vegan foods rich in minerals and vitamins, you will feel a significant improvement in your energy levels. Even if you are new to the vegan diet, it takes only a week or so for these vegan diet benefits to kick in.

However, being a vegan does not mean that you should deprive yourself of sugars. There are a lot of healthy syrups that add sweetness to your vegan meals. At the same time, you can go for some sugar alternatives like stevia, rapadura, or maple sugar.

Improved Brain Health

Vegans generally feel less anxious and stressed out compared to omnivores. They also tend to have sharper brains than their non-vegan friends. This mental stability and capacity are inextricably linked to the vegan diet and lifestyle.

As you already understand, a vegan diet is packed with foods that are rich in vitamins. The vitamins B12, D, and A are all essential for the proper function of your brain. These vitamins affect the brain’s metabolic processes and may influence your mood and cognitive functions.

When planning your vegan diet, look for fruits and vegetables that are rich in the vitamins mentioned above. This will ensure that you are a sharp and happy cookie.

Healthy Bones

Calcium is the most important element for healthy bones. Non-vegans mostly get their calcium from milk and cheese. However, animal-based dairy products are not the only source of this mineral.

Great calcium sources for vegans include black-eyed peas, figs, and turnip greens. Spinach is another leafy green that contains a bunch of calcium and iron as well. You can also give some animal milk alternatives a try, seeing as plant-based milk substitutes can be highly beneficial for your bones.

You can take almond or soy milk since they are both rich in magnesium and potassium. These minerals are also important for the strength of your bones.

On top of that, a study shows that vegan metabolism is also better at absorbing calcium and some other essential elements.

Lower Risk of Cancer

Among all other vegan diet benefits, a lower risk of developing certain types of cancer might be the most important one.

According to research, if you eat seven or more portions of fresh vegetables or fruits a day, there is 15% less chance you’ll die from cancer. The vegan diet consists of large amounts of legumes and soy products that provide protection from some types of cancer.

In addition, vegans don’t smoke their food or cook it at high temperatures. As a rule, food that has not been processed too much retains all the nutrients and provides better nourishment. Consequently, there is a lower risk of developing cancer.

The Final Takeaway

In today’s fast-paced world, a healthy diet is of utmost importance. Contrary to popular belief, the vegan diet provides your body with all the nourishment it needs. That’s not to mention all the other vegan diet benefits for your overall health. Thus there is no reason to deprive your body of the minerals, vitamins, and nutrients it can get from a vegan diet.

Source: https://www.vegkitchen.com/nutrition/top-vegan-diet-benefits-healthy-living/

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marblefeet08-blog · 6 years ago

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COMING SOON: Limited Edition Taco Bell Diablo Tortilla Chips

Hitting shelves right now are the new Limited Edition Taco Bell Diablo Tortilla Chips. Well, right now, they’re exclusive to 7-Eleven’s shelves through October 31. But after that they’ll be available at other grocery and convenience stores through November.

The new flavor joins the other Taco Bell Tortilla Chip varieties – Fire, Mild, and Classic – that were released earlier this year.

According to Taco Bell, the crunchy, spicy snack features the distinct flavor of the beloved Diablo sauce packet, a kick of hot peppers and a hint of lime. The chips are black in color, which is created by using natural vegetable juice.

The Limited Edition Taco Bell Diablo Tortilla Chips will be sold in 3.5-ounce bags.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/10/02/coming-soon-limited-edition-taco-bell-diablo-tortilla-chips/

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marblefeet08-blog · 6 years ago

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Peeps launches new marshmallow-flavored jelly beans for your Easter basket

Valentine’s Day is over, which means we’re rolling right on to the next commercial holiday, and what Easter basket candy is more iconic than Peeps? Maybe just one: jelly beans. But now, those two iconic springtime candies have come together. Yes, Peeps Jelly Beans are coming.

The 12 Best Easter Egg Hunts for All Ages

In addition to tons of new marshmallow bunnies and chicks, the brand is releasing brand new Peeps Jelly Beans in three different flavors including strawberry and marshmallow, lemon and marshmallow, and blueberry and marshmallow. They’re pretty cheap, too. You can get two bags for just $5.

There’s just one catch, and it’s that you can only get them at Kroger stores and their subsidiaries, which include Baker’s, City Market, Dillons, Food 4 Less, Foods Co, Fred Meyer, Fry’s, Gerbes, Harris Teeter, and more. The same goes for new Root Beer Float Flavored Marshmallow Chicks, priced at $3.00 for two 10-count packages.

Don't live near a Kroger? Target is also selling two new Peeps products exclusively: Chocolate Caramel Swirl Filled Delights Marshmallow Chicks Dipped in Chocolate. Just as the name suggests, these are chocolate-flavored marshmallows dipped in chocolate and filled with a caramel center. They cost $2.09 per three-count package. They launch alongside Peeps Delights Vanilla Crème Flavored Marshmallow Chicks Dipped in Crème Flavored Fudge. These vanilla cream-flavored marshmallows — dipped in the same flavor of fudge — are also $2.09 per three-count package.

New products launching at major retailers nationwide include a solid milk chocolate Peeps bunny wrapped in pastel-colored foils ($3.75 to $5.50 per bunny), Orange Sherbet Flavored Marshmallow Chicks Dipped in Crème Flavored Fudge ($1.99 to $2.49 per three-count package), Pancakes and Syrup Flavored Marshmallow Chicks ($1.69 to $2.09 per 10-count package) and Cotton Candy Flavored Marshmallow Chicks ($1.69 to $2.09 per 10-count package and $1.89 to $2.49 per 15-count package).

There are also tons of flavors returning this spring, like watermelon-, party cake-, fruit punch- and blue raspberry-flavored chicks, milk chocolate-covered chicks, classic and coconut-flavored chicks dipped in chocolate and so on and so forth. Peeps are taking over the candy aisle on many different levels this season, that’s for sure. But that’s nothing new. Americans will eat more than 600 million Peeps this Easter, and that’s just one thing you probably didn’t know about the festive sugar-dusted treat.

Source: https://www.thedailymeal.com/eat/peeps-marshmallow-jelly-beans/022119

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