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jeremyd23 · 11 months

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5 Healthy and Delicious Homemade Cat Treats for Summer

5 Healthy and Delicious Homemade Cat Treats for Summer: Today, the summers are getting hotter and hotter, and the average annual temperature is on the rise in many parts of the world. While sweating in your t-shirt and shorts, your cat can be found soaking up as much warmth as possible.

Do you worry about your pet’s Cat Treats for Summer? Thinking about what to eat him? Here are a few foods vets say will keep your beloved cat healthy this summer.

Packet-type dry food is available for cats. You can eat that food on the doctor’s advice. But apart from that there are some homemade dishes. It will keep your cat cool even in hot weather. Your feline friend will thank you for it!

5 Homemade Cat Treats for Summer

Now that summer has here, feline friends everywhere are looking for tasty ways to beat the heat. As a pet owner, you may be curious about what kinds of treats are healthy. And you should appealing to your cat. Here, we’ll look at some of the top summertime treats for felines.

Spinach and Rice:

Boiled spinach and rice are good for cats. The vitamins in spinach boost the cat’s immune system. Mix 1 part spinach with 4 parts rice and let him eat. It is better to mix it with water before giving it. But whether to give this food or not, know well from the doctor.

Eggs and Rice:

Remove the yolk from the boiled eggs and mash only the white part. Then, Mix the egg white with rice and give it to the cat. Egg protein will meet most of the cat’s nutritional needs.

Meat Water Ice Cubes:

Boiling water for chicken is good for cats. But remember, it should not contain salt or any spices. Keep this water in the ice tray of the refrigerator and freeze it. Once the frozen ice cubes are ready, give them to your cat. It is good for the stomach and nutrition.

Watermelon Slices:

Watermelon meets some of the water needs of the cat’s body. But large amounts of watermelon can harm cats. Therefore, before eating watermelon, you must consult a doctor. One more thing to remember.

Remove all the seeds from the watermelon before giving it. These seeds are harmful to the cat’s stomach.

Salmon and Sweet Potato Treats

Omega-3 fatty acids are crucial to a cat’s skin and coat health. And salmon is a fantastic source of these nutrients. Vitamins and fiber can also be found in abundance in sweet potatoes.

One can of salmon, drained and mashed, one mashed sweet potato. Besides, a quarter cup of flour is all you need to make these tasty morsels. Make little balls from the dough and bake for 10 to 15 minutes at 350°F. These snacks are not only nutritious, but they also taste great!

#5 Healthy and Delicious Homemade Cat Treats for Summer: Today #the summers are getting hotter and hotter #and the average annual temperature is on the rise in many parts of the world. While sweating in your t-shirt and shorts #your cat can be found soaking up as much warmth as possible.#Do you worry about your pet’s Cat Treats for Summer? Thinking about what to eat him? Here are a few foods vets say will keep your beloved c #Packet-type dry food is available for cats. You can eat that food on the doctor’s advice. But apart from that there are some homemade dishe #5 Homemade Cat Treats for Summer #Now that summer has here #feline friends everywhere are looking for tasty ways to beat the heat. As a pet owner #you may be curious about what kinds of treats are healthy. And you should appealing to your cat. Here #we’ll look at some of the top summertime treats for felines.#Spinach and Rice:#Boiled spinach and rice are good for cats. The vitamins in spinach boost the cat’s immune system. Mix 1 part spinach with 4 parts rice and #know well from the doctor.#Eggs and Rice:#Remove the yolk from the boiled eggs and mash only the white part. Then #Mix the egg white with rice and give it to the cat. Egg protein will meet most of the cat’s nutritional needs.#Meat Water Ice Cubes:#Boiling water for chicken is good for cats. But remember #it should not contain salt or any spices. Keep this water in the ice tray of the refrigerator and freeze it. Once the frozen ice cubes are #give them to your cat. It is good for the stomach and nutrition.#Watermelon Slices:#Watermelon meets some of the water needs of the cat’s body. But large amounts of watermelon can harm cats. Therefore #before eating watermelon #you must consult a doctor. One more thing to remember.#Remove all the seeds from the watermelon before giving it. These seeds are harmful to the cat’s stomach.#Salmon and Sweet Potato Treats #Omega-3 fatty acids are crucial to a cat’s skin and coat health. And salmon is a fantastic source of these nutrients. Vitamins and fiber ca #One can of salmon #drained and mashed

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slimdownpete · 2 months

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Keto deviled eggs are a delightful twist on the classic appetizer, perfect for those following a ketogenic diet or simply looking for a low-carb, high-fat option. These savory treats feature hard-boiled eggs filled with a creamy, flavorful mixture of mayonnaise, mustard, and spices, resulting in a satisfying snack or party dish that's both delicious and keto-friendly. Garnished with a sprinkle of paprika or fresh herbs, these deviled eggs are sure to be a hit at any gathering or enjoyed as a tasty snack.

Recipe: Keto Deviled Eggs

Ingredients:

6 large eggs

3 tablespoons mayonnaise (preferably keto-friendly)

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar (optional)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Paprika or fresh herbs for garnish (optional)

Instructions:

Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water, ensuring the eggs are submerged by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover, and let the eggs sit for 10-12 minutes.

Cool and peel the eggs: Transfer the cooked eggs to a bowl of ice water and let them cool for a few minutes. Once cooled, carefully peel the eggs under cool running water to help remove the shells easily.

Slice the eggs: Once peeled, slice the eggs in half lengthwise. Carefully remove the yolks and transfer them to a separate bowl, placing the whites on a serving platter.

Prepare the filling: Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar (if using), garlic powder, onion powder, salt, and pepper to the mashed yolks. Mix until well combined and smooth. Adjust seasonings to taste.

Fill the egg whites: Spoon or pipe the yolk mixture evenly into the egg white halves, creating a slight mound on top.

Garnish: Sprinkle the filled deviled eggs with paprika or garnish with fresh herbs like parsley or chives, if desired, for an extra pop of color and flavor.

Chill and serve: Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld and the filling to set. Serve chilled and enjoy!

These keto deviled eggs are not only delicious and satisfying but also a perfect addition to your keto-friendly menu for any occasion. Enjoy as a snack, appetizer, or part of a low-carb meal.

To Learn More Click Here

#weight loss #custom keto diet #diet #healthy eating #healthy living #keto #keto food #keto life #keto meal #ketogenic

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mozelledeliond · 3 years

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To: Cerusani Duskbinder

As with last time, it is a manila envelope which arrives addressed to one Cerusani Duskbinder, Baroness of the Lost Woods, but this time the simple circle-stamped wax is the color of the ocean off of Stranglethorn and dusted with golden shimmer. Within is a small envelope and a blank-covered booklet sewn together with soft purple thread.

Lady Duskbinder,

I hope this reaches you in good health. I have gone through a few recipe books, and at times rattled the cage of memory, and I think I have produced a fair collection of recipes for you to peruse at your leisure. I hope you find at least one you enjoy.

Remember to take care of yourself.

— Mozelle

Cream-colored paper and rich black ink in neat handwriting make up the booklet of recipes.

Bread, Cheese Loaf

3 cups wheat flour 2 teaspoons baker's yeast 2 teaspoons salt 1 cup cheddar cheese, shredded or grated 1/2 teaspoon minced onion 1/2 teaspoon minced garlic 1 egg 1/2 cup buttermilk 1/4 cup olive oil

Sift flour to remove clumps, then stir in cheese, onion, and garlic. Beat egg, milk, and olive oil in a separate bowl until air bubbles form. Slowly add liquid mix to the solid while stirring. Cover bowl with damp towel and let proof half hour. Add into loaf pan greased with butter. Depending on oven temperature, cook time may vary. Bread is done when crust is golden brown and toothpick inserted in the center comes out clean.

Bread, Potato

1-2 russet potatoes 2 cups milk Very generous dash of salt 2 teaspoons honey 2 tablespoons baker's yeast 2 tablespoons olive oil 5 cups wheat flour

Peel potato(es), cut into large chunks, and simmer in hot water until fork easily passes through. Remove from water and mash. Pour milk into saucepan with salt and honey and heat until milk just barely begins to bubble. Remove from heat, whisking in the mashed potatoes and olive oil. Let cool until warm enough to safely touch. Add in yeast and 2 cups of wheat flour and begin to incorporate the mixture with a paddle or heavy whisky. Add remaining 3 cups of flour and roll dough onto a floured surface to knead until loose and tacky. Wrap dough in damp towel and let proof for 2-3 hours. When dough is proofed, knead it and separate it half. Grease two loaf pans and add dough to each. Bake until golden-brown and toothpick inserted in center comes out clean.

Carbonara

1/2 cup sliced salt cured boar belly 1/4 cup grated parmesan cheese 1/2 clove finely minced garlic 3 eggs 2 tablespoons butter 1 pound of spaghetti Salt Optional: dash of ground black pepper

Bring pot of salted water to a boil. Whisk together the eggs, garlic, and grated parmesan. In a saucepan, fry the salt cured boar belly in the butter until the edges crisp. Remove from heat and put the boar belly into a small bowl. Save the drippings left by it. Cook the pasta. Shortly before pasta is finished, remove from heat and use a measuring cup to obtain about a cup's worth of pasta water from the pot and add that to the saucepan with the boar belly drippings. Place saucepan back over heat. Use the measuring cup to obtain about half a cup of pasta water to keep in reserve. Drain pasta, then place the drained pasta in the saucepan with the drippings and stir for one to two minutes until al dente. Remove from heat. Slowly pour egg mixture over top of pasta, using tongs to fold and stir pasta for even coverage. If necessary, use reserved pasta water to adjust the consistency of the egg mixture. Serve, seasoning with black pepper and additional salt and/or parmesan to taste.

Duskwood Spider Cake

1 pound spider meat 3/4 cup bread crumbs or finely crushed crackers 2 tablespoons chopped parsley or basil 1/3 cup mayonnaise 1 egg 2 tablespoons verjuice mustard Dash of salt Dash of ground black pepper

Whisk together mayonnaise, egg, and mustard. Season with salt and pepper. In separate bowl, mix together spider meat, bread crumbs, and chopped herbs. Fold in the mayonnaise mixture to the spider meat mixture. Form into small cakes. Add cooking oil of choice to a skillet until the bottom is fully coated; when oil is hot, add in the cakes. Fry until golden and crisp on both sides, approximately 4 minutes on each side.

Hoe Cakes

1 1/2 cups cornmeal 1 teaspoon salt 3 tablespoons wheat flour heated water cooking oil (butter, lard, or bacon fat is ideal)

Heat cast iron pan on an open flame. While the pan is heating, prepare the batter: Thoroughly combine all dry ingredients in a bowl. Add heated water until the batter reaches the desired consistency. When oil added to the pan sizzles, the pan is ready. Add batter into the pan in small circles. Add additional oil to pan as needed. Cook and turn hoecakes until browned on both sides.

The Light Has Probably Forsaken You, Or, Things Which Seem Like a Good Idea When Completely Out of Ones Mind at Four Bells in the Morning and/or Drunk

1 slice white bread 1 - 1 1/2 tablespoons butter Mixture of three parts brown sugar to one part cinnamon

Optional: cut crust off of bread. Roll bread until it reaches desired thickness. Use knife to spread butter over bread. Sprinkle desired amount of cinnamon sugar over buttered bread. Roll bread as if a cinnamon roll. Cut horizontally and serve. Regret your entire life leading to this moment, probably.

Lo Mein

3/4 pound by weight of egg noodles 2 cloves of garlic, minced 1 red bell pepper, sliced 1/2 cup peas 2 1/2 tablespoons soy sauce 2 teaspoons brown sugar 1 teaspoon sesame oil 1/2 teaspoon chili sauce Optional: 1 Dalapeno pepper, sliced Optional: 1/2 cup sliced or diced meat of choice

Cook noodles in a pot of boiling water until done. In a bowl whisk together soy sauce, brown sugar, sesame oil, and chili sauce. Add cooking oil to a skillet until skillet bottom is coated. Add in garlic, bell pepper, and any optional ingredients, stirring frequently until they start to turn tender. Stir in peas. Add noodles and soy sauce mixture, stirring and folding to combine, then serve.

Omelette Magnifique

2-3 eggs 1 tablespoon milk Salt Ground black pepper 3 tablespoons butter 1/4 cup shredded aged cheddar cheese or crumbled goat cheese 1/8 cup diced or sliced red bell pepper Optional: 1/8 cup diced meat of choice; ham or bacon suggested

Beat eggs together until yolks are thoroughly incorporated into the whites. Add milk and desired amount of salt and pepper, whisking vigorously until mix is frothy. Melt butter into heated skillet and pour in the omelette mix, tilting pan to spread the egg over its surface. When omelette sets at the bottom but is still wet on top, top half of the omelette with cheese, peppers, and meat. Use a spatula to fold the untopped half of the omelette over the topped half and let cook several more seconds. Slide omelette out of pan onto plate.

Rabbit & Potato Stew

2-4 pounds rabbit meat, diced into chunks 1 1/2 cups flour 3-4 tablespoons butter 1/4 cup olive oil 1 cup diced celery 1 cup diced carrots 2 diced onions 2-3 potatoes, diced into chunks 1 clove minced garlic 1/2 cup chopped parsley 1/2 cup chopped basil Salt 10 cups water OR vegetable broth OR rabbit broth Optional: 4 cups red wine (only use 6 cups water/broth if adding wine)

Lightly coat rabbit chunks with some of the flour and shake off excess. Add oil and butter into large saucepan and quickly brown the rabbit. Add all ingredients but the potatoes and the remaining flour and let simmer approximately two hours. Approximately 45 minutes into simmering, add the potatoes. About twenty minutes before stew is done simmering, if thickening is desired, mix together remaining flour with water until a paste or slurry is formed and stir it into the stew.

Rice Pudding

2 cups milk 1/3 cup uncooked white rice Dash of salt 1 egg 1/8 cup brown sugar 1 teaspoon vanilla extract or vanilla bean paste 1/4th teaspoon cinnamon

Rinse rice in clean water and drain. Add rice, milk, and salt to a saucepan and bring to a boil then reduce to a simmer, stirring frequently, until rice is tender. Whisk together egg and brown sugar, then add to the saucepan and stir to integrate. Continue to stir frequently until mixture is just shy of desired consistency. Remove from heat completely and stir in vanilla and cinnamon.

Tea, Dreamfoil (Sleep Aid)

3/4 - 1 ounce dreamfoil blossom per 1 cup water Optional: honey

Bring water to a boil. Rinse dreamfoil with cool water to ensure it is free of dirt or bugs. Pour boiling water into desired tea recepticle and place dreamfoil in an infuser. Steep 2-3 minutes. Remove infuser and add honey to taste if desired.

Note: May cause an increase in vividity of dreams. Do not combine with other sleep aids.

Tea, Ginger (Digestion Aid & Nausea)

1 - 1 1/5 tablespoon ginger root per 1 cup water Optional: 1 slice lemon Optional: honey

Clean and peel desired amount of ginger root before slicing thinly. Add to water and bring to a steady simmer, then move it from the heat until it is a gentle simmer. After about five minutes remove it from heat and strain. Add lemon and/or honey if desired and serve.

Tea, Honey-Lemon (Sore Throat)

2-3 teaspoons honey 1-2 teaspoons lemon juice 1 cup hot water Optional: ginger slice

Heat water until steaming. Add honey and lemon juice to taste. If desired, add ginger and let steep a minute or two.

Thalassian Toast (Sweet)

2 thick slices white bread 1 egg 1/4 teaspoon cinnamon Dash of nutmeg Splash of vanilla extract or vanilla bean paste 1/2 tablespoon brown sugar Splash of milk 2 tablespoons butter Optional: maple syrup or molasses Optional: confectioner's sugar

Whisk eggs, milk, vanilla, and spices together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. If desired, powder finished product with confectioner's sugar and/or serve with molasses.

Thalassian Toast (Savory)

2 thick slices white bread 1 egg Splash of milk Salt 2 tablespoons butter Optional: 1 egg, fried with 1 sprig chopped parsley Optional: 1/8 cup parmesan cheese

Whisk eggs, a dash of salt, and milk together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. Parmesan cheese can be added on top of the toast shortly before it is removed from the pan. Toast may be served topped with herb-fried egg or parmesan cheese, or as a side to another dish.

[ @cerusaniduskbinder ]

#correspondence #[sits on throne of real cook books I never use]

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easyfoodnetwork · 4 years

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Classic Deviled Eggs

Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect!

Unlike other deviled egg recipes, this one is easy and uncomplicated, so it will not only be your favorite recipe for classic deviled eggs, but it will be a favorite of anyone who eats them too!

Classic Deviled Eggs

I love hosting parties and holidays gatherings. Every time I have people over, or if I need to bring an appetizer to a potluck, these deviled eggs are what are served. It’s always funny to watch how crazy people are when they see deviled eggs. No matter the occasion, they are always the first appetizer to disappear. What’s not to love? They’re a convenient gluten free dairy free keto friendly finger food. I think that pretty much checks all the boxes, right?

I’ve made plenty of different kinds of deviled eggs with different mix-ins and toppings, but nothing quite beats a classic deviled egg. This recipe is made especially delicious because I use my very own homemade mayonnaise. There are definitely a few tips and tricks to make and present the very best classic deviled eggs.

What are Deviled Eggs?

Simply put, deviled eggs are simply eggs that have been hard boiled and cut in half. The yolks are then removed, mixed with other ingredients to make them creamy and add flavor, and then put back in the egg white.

Deviled eggs are commonly made as appetizers and make great finger food at parties, but they also are a fantastic snack to keep in the fridge. A lot of people rely on hard boiled eggs for a quick, healthy, and filling grab-and-go snack, but deviled eggs are so much better!

Deviled Egg Ingredients:

Eggs: Hard boiled eggs that are cut in half and the yolk is used on the inside then smashed up.

Mayonnaise: Rich and creamy

Dijon Mustard: This brings out the rich yellow color and adds just the right amount of mustard flavoring.

Kosher Salt: Add a pinch of salt

Paprika: Sprinkle on top for color and a flavoring

How to make Deviled Eggs:

Hard Boil Eggs on the Stove Top:

Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water.

Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes.

Drain off hot water and immediately submerge eggs into ice water. Ensure there is enough ice so that it doesn’t all melt.

Allow to sit in ice water for at least 15 minutes.

To Make Deviled Eggs:

Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.

Add mayonnaise, dijon mustard, and salt to yolks. Mash well with fork until smooth and creamy. Continue to add additional mayonnaise, if needed, to create a very creamy texture very similar to a buttercream frosting.

Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with paprika before serving.

How to Hard Boil Eggs in an Instant Pot:

Cook on low pressure with eggs on rack and 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.

Why are these the BEST Classic Deviled Eggs?

This deviled egg recipe is the best one you’ll find because it’s simple and easy. You won’t find any vinegar or pickle juice or weird ingredients in these deviled eggs – just mayonnaise and dijon mustard. Those, combined with a little salt, are all you need to make a delicious deviled egg that everyone will love.

Tips for Making Deviled Eggs:

Ice water: Hard boil the eggs with on the stove top or in your Instant Pot. Just be sure to put the hard boiled eggs in a bowl of ice water to stop the cooking and make them easier to peel.

Prepare the eggs: Slice the peeled eggs lengthwise. To make a nice clean cut to keep the egg whites from getting yolk all over them, simply give your knife a quick rinse or wipe in between cuts.

Egg yolks: Transfer the egg yolks to a separate bowl. Use either a fork or a masher to mash the yolks and combine them with the mayo, dijon mustard or regular mustard and salt. You really need to mix the egg yolks well until they are light and creamy. If the mixture seems dry or clumpy, add more mayonnaise. You can’t over mix this part.

Piping the egg mixture: Add the egg yolk mixture back to the egg white. If you don’t care about presentation, a couple small spoons will do the trick. But, if you want your deviled eggs to look fancy, it’s worth the time, effort, and extra clean up to use a pastry bag with a large star tip.

Looking for more easy appetizer recipes?

Insanely Delicious Hot Crab Dip

Slow Cooker Swedish Meatballs

Caprese Skewers

Maple Pecan Baked Brie

Best Ever Pineapple Cheese Ball

Classic Deviled Eggs

Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect.

Course Appetizer

Cuisine American

Keyword deviled eggs, deviled eggs recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Calories 145kcal

Author Alyssa Rivers

Ingredients

6 large eggs

1/4 cup mayonnaise

1 teaspoon dijon mustard

1/2 teaspoon kosher salt

paprika to sprinkle on at the end

Instructions

Hard boil the eggs.

To hard boil eggs on stove:

Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes. Drain off hot water and immediately submerge eggs into ice water. Ensure there’s enough ice so that it doesn’t all melt. Allow to sit in ice water for at least 15 minutes.

To hard boil eggs in Instant Pot:

Cook on low pressure with eggs on rack and 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.

To make deviled eggs:

Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.

Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with paprika before serving.

Notes

Updated on March 20, 2020

Originally Posted on February 11, 2019

Nutrition

from The Recipe Critic https://ift.tt/3bifWa6 https://ift.tt/2Qvx2ZW

Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect!

Unlike other deviled egg recipes, this one is easy and uncomplicated, so it will not only be your favorite recipe for classic deviled eggs, but it will be a favorite of anyone who eats them too!

Classic Deviled Eggs

What are Deviled Eggs?

Deviled Egg Ingredients:

Eggs: Hard boiled eggs that are cut in half and the yolk is used on the inside then smashed up.

Mayonnaise: Rich and creamy

Dijon Mustard: This brings out the rich yellow color and adds just the right amount of mustard flavoring.

Kosher Salt: Add a pinch of salt

Paprika: Sprinkle on top for color and a flavoring

How to make Deviled Eggs:

Hard Boil Eggs on the Stove Top:

Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water.

Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes.

Drain off hot water and immediately submerge eggs into ice water. Ensure there is enough ice so that it doesn’t all melt.

Allow to sit in ice water for at least 15 minutes.

To Make Deviled Eggs:

Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.

Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with paprika before serving.

How to Hard Boil Eggs in an Instant Pot:

Cook on low pressure with eggs on rack and 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.

Why are these the BEST Classic Deviled Eggs?

Tips for Making Deviled Eggs:

Ice water: Hard boil the eggs with on the stove top or in your Instant Pot. Just be sure to put the hard boiled eggs in a bowl of ice water to stop the cooking and make them easier to peel.

Prepare the eggs: Slice the peeled eggs lengthwise. To make a nice clean cut to keep the egg whites from getting yolk all over them, simply give your knife a quick rinse or wipe in between cuts.

Looking for more easy appetizer recipes?

Insanely Delicious Hot Crab Dip

Slow Cooker Swedish Meatballs

Caprese Skewers

Maple Pecan Baked Brie

Best Ever Pineapple Cheese Ball

Classic Deviled Eggs

Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect.

Course Appetizer

Cuisine American

Keyword deviled eggs, deviled eggs recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Calories 145kcal

Author Alyssa Rivers

Ingredients

6 large eggs

1/4 cup mayonnaise

1 teaspoon dijon mustard

1/2 teaspoon kosher salt

paprika to sprinkle on at the end

Instructions

Hard boil the eggs.

To hard boil eggs on stove:

To hard boil eggs in Instant Pot:

Cook on low pressure with eggs on rack and 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.

To make deviled eggs:

Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.

Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with paprika before serving.

Notes

Updated on March 20, 2020

Originally Posted on February 11, 2019

Nutrition

from The Recipe Critic https://ift.tt/3bifWa6 via Blogger https://ift.tt/396Pwqi

#Blogger #Recipe Critic

0 notes

healthinsurcover · 6 years

Text

Top 10 Foods that Are Easily Digested

You want to live a healthy life. The problem is your gut. Some of the foods your doctor recommends are not digesting that well. You feel uncomfortable every day, and it is not because of an intolerance or allergy. It is just the fact that your body is finding it hard to break down the foods.

There are also issues with acid reflux. You cannot seem to get rid of the burning sensation in your chest because your stomach constantly seems to be working.

You want something that is easy to digest. With a properly working digestive system, you feel like you can do more. You are not as sluggish or tired all the time, and you certainly are not in pain or discomfort. It is time to get more nutrients from your food because they break down and are released through the digestive lining better.

Here are ten foods that you will need to add to your list. They are all easy to digest and will offer a range of other health benefits. The great news is all are easy to find, although a couple will be in your international foods aisle.

Add More Yogurt to Your Diet

Unless you are lactose intolerant, have a dairy allergy, or are a vegan, yogurt will be something that you want to add to your shopping list. The downside to yogurt that we need to get out of the way first is that it is a dairy product. It is made with milk in most of cases.

However, you can get lactose and dairy free yogurts. They will be a little more expensive but usually use almond or soy milk to create instead. Just make sure they do not have added sugars thrown in to get the same taste and creaminess of other yogurts. In fact, when getting any yogurt, you will need to make sure it is plain. Those with sugars are not easily digested at all!

Back to the benefits. Yogurt is full of good bacteria. It will help to add the levels of good bacteria in your gut, meaning you can overpower the bad. Yes, there are good bacteria, which will help with the digesting process and support your immune system.

At the same time, yogurt is packed with calcium, protein, and other nutrients. Greek yogurt is especially good for you when you want to top up on the amount of protein you get in your diet, as it tends to remove the whey that causes many health problems. Just a couple of tablespoons as a base for your fruit smoothie will be enough to benefit considerably. You can also add a couple of tablespoons to whole fruit for a delicious and healthy dessert at the end of the day.

An Avocado a Day

While you have likely heard the saying “an apple a day, keeps the doctor away,” the rule is apter when it comes to avocados. This fruit tends to get a bad reputation because of its fatty nutrients, but it is the fat that is the healthy and good part. Fat makes this food easily digestible.

Avocados are full of unsaturated fats that will help to support the metabolic health. Your body can turn the unsaturated fats into ketones for energy, making it easier to absorb and use up the potassium, fiber, and other nutrients you add to the body.

On top of that, avocados are soft. They are easy on the stomach and do not raise the pH level. Your stomach does not need to create as much acid, so you do not suffer from as much acid reflux. Mash avocado to make it even easier for your digestive system. You can make your guacamole, which will help with sticking to a healthy diet.

Throw in More Chicken Breasts

Poultry is the best meat in the world. Chicken and turkey breasts are the ones that you want to focus on more in your diet, with some fish to break up the monotonous feeling. Make sure you get skinless chicken breasts to get rid of all the fat and only consume the proteins.

Lean protein does not have any protein. This can be beneficial. Fiber can sometimes clog up the digestive system if you get too much of it. If your diet is not used to fiber, you can feel uncomfortable and bloated from adding more in. Since you do not get the fiber, you do not get the downsides.

Make sure you chew your chicken fully. Unchewed poultry can be hard to break down, and your body will need to create more stomach acid to manage it. Opting for boiled, grilled and baked chicken is also more beneficial. You will get rid of the saturated fats that can cause havoc on your digestive system.

Try Salmon Now and Then

As mentioned, fish is a good way to balance out the boring poultry. It can also be one of the best foods to digest. Salmon especially offers a range of health benefits and is very easy on the whole body. You will get plenty of healthy omega-3 fatty acids, which offers a range of other health benefits.

Fishes are full of protein, while being low in cholesterol and fat. While protein can take time to digest, that is not because it is difficult. It is just because it there is a lot more nutritious goodness to get through. Fish is light and crumbles easily, without raising the pH levels within the body.

You do not just need to rely on salmon, which can cost a lot. Opt for white fishes instead. Haddock, cod, and other non-oily fishes tend to be better for the digestive system. They do not have as many fats to process. Even too many healthy oils can be bad for you.

Start Your Day with Oatmeal

While too much fiber can cause some problems, not getting enough can also be an issue. One of the best ways to start your day is with a bowl of oatmeal. You will find that you are set up for the whole morning and will not feel the need to eat until closer to lunchtime.

Oatmeal is packed with fiber. It has no cholesterol and even helps to lower the bad cholesterol levels in your body. You will feel fuller for longer, without putting excess pressure on your intestines or colon.

The fiber in oatmeal is soluble. That means the water absorbs it in your body. It does not take up as much room as insoluble fiber, which can cause your digestive system to back up while trying to push through the waste. Soluble fiber will soften the stools easier, helping you get over constipation a lot sooner.

Worried that your oatmeal will be boring? Spicing it up is another way to helps support the digestive system. You can add plenty of fruit and spices to your porridge. Try some apple and cinnamon, some blueberries and raspberries, or banana with nutmeg. The extra ingredients will add more fiber and other nutrients to your diet. They are easy for the stomach to break down, especially if you chew every little bit.

Steel cut oats are the best for easy digestion.

Try More Brown Rice Dishes

Rice gets a bad reputation, but you want to stock up on brown rice. While you do have the carbs, you will get a helping of complex carbs. They are full of fiber, which means they do not have the instant effect on the blood sugar levels. In fact, because of the mixture of fiber and carbs, you get an instantly satisfying meal that will take time to leave the body. You eat less without feeling the issue in the gut like you do with white rice.

Brown rice also soaks in plenty of water. This helps with the digestive process. Your body needs water to be able to soak up the soluble fiber. The water will also help to remove waste from the system, making it easier for the whole digestive system to work effectively. There is also the benefit of water helping to balance the strong pH levels in the stomach.

There is no need to add anything special to your brown rice. Prepare it as you would with white rice. You can add other herbs in if you want. The downside is brown rice needs longer to cook fully, as the fiber can keep it a little harder.

Try More Egg Dishes

Most people will be able to eat eggs. It is only vegans who avoid them. You can eat both the white and yolk of an egg without suffering from many digestive complaints. If you want to avoid the calories, then the whites are the best part, but the yolk tends to have the most protein.

While you likely think of chicken eggs first, you can also get duck and goose eggs. Any type is easy for the body to digest and gain all the nutrients from them. Larger eggs do have more nutrients and are still easy for the digestive system.

Scramble, poach or boil your eggs for easier digestion. They tend to have more liquids in them to support the digestive process. Fried eggs will also have the fats to think about, which is the part that makes them harder to digest.

Try a Banana a Day for Good Digestion

You may have heard that bananas are bad for you. They are full of natural sugar, which tends to give them a bad reputation. However, they are also full of fiber, potassium, and many other nutrients. They are certainly worth adding to your diet, especially when you consider how easy they are on the digestive system. Humans have eaten a banana for millennia, and there are very few reported cases of digestive problems.

Most of the fruit is good for the digestive system, (except berries) but a banana is one of the best. You will get plenty of vitamin C to help support your immune system, and the potassium helps to rebalance electrolytes and prevent cramping in the muscles.

You just must peel a banana and eat it for the benefits. Of course, you can blend it down or mash it to make it easier on the digestive system. These two methods will also help release more of the nutrients into the body. Cooking a banana will make it harder to digest, as will adding it to other foods.

Opt for Sauerkraut for Something Different

Are you a little fed up with the same dishes repeatedly? How about adding a new ingredient? You want something easy to digest, so you will want to turn to the German ingredient sauerkraut. This is fermented cabbage, so you are getting plenty of nutrients while you include an ingredient that is super easy to digest.

Sauerkraut has lactic acid bacteria that helps to remove the bad bacteria from the gut, in a similar way to yogurt’s probiotics. You also get all the nutritional benefits of cabbage, which means plenty of fiber and nutrients for your body.

You can make your own sauerkraut by fermenting a cabbage. However, you can also buy it at the grocery store to make your life easier. It does not matter what type of cabbage you use. They are all the same!

Try Kimchi for Something Oriental

This may be food that you have not heard of, but that does not make it any less good for you. Kimchi is another fermented food and this time from Korean. It is also spicy, which speeds up the metabolism and helps with the digestive process. In fact, it is the spice that makes this food so easy to digest and you will find it much easier to lose weight.

Kimchi is often found in Korean restaurants, working as a palate cleanser between meals. It can also be added to soups and stews to add a little extra kick. Using it as a palate cleanser before your meal will help to get your digestive system working instantly, making your whole meal easier to get rid of.

Check your local Asian food market for the ingredient. You may also find it in the Oriental aisle in your grocery store.

Boost Your Digestive System with the Right Foods

The foods above are easy to digest, but they also make it easier to digest other foods. Your stomach and intestines are already working at getting rid of the waste in your system. When the rest of your meal is eaten, you will find that your digestive system finds it easier to gain all the nutrients from it and push the rest through as waste.

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benegap · 6 years

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Top 10 Foods that Are Easily Digested

There are also issues with acid reflux. You cannot seem to get rid of the burning sensation in your chest because your stomach constantly seems to be working.

Add More Yogurt to Your Diet

An Avocado a Day

Throw in More Chicken Breasts

Try Salmon Now and Then

Start Your Day with Oatmeal

Steel cut oats are the best for easy digestion.

Try More Brown Rice Dishes

Try More Egg Dishes

Try a Banana a Day for Good Digestion

Opt for Sauerkraut for Something Different

Try Kimchi for Something Oriental

Check your local Asian food market for the ingredient. You may also find it in the Oriental aisle in your grocery store.

Boost Your Digestive System with the Right Foods

from Health Insure Guides http://ift.tt/2DFiqSw via health insurance cover

#health #health insurance #medicines #cures #healing #medical #treatment #Health Insure Guides

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kansascityhappenings · 6 years

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Karli Ritter mixes it up in the kitchen with three new tasty recipes

KANSAS CITY, Mo. — FOX4’s Karli Ritter is counting down the days until grilling season. To make sure she is ready, she invited chef Matt Chatfield into Studio B to help her perfect three new recipes you can make at home.

Chili Rellenos-Poblano

Ingredients:

8 poblano chiles vegetable oil (for brushing) 3/4 pound potatoes, peeled 1 1/4 cups cheddar jack cheese blend salt and freshly ground black pepper 8 eggs separated, whites from yolks 1 cup flour

Directions:

Prepare the chiles: Preheat the oven to 400°F. Brush chiles with oil and roast in oven until skins are lightly charred and blistered, 5 to 10 minutes. (Leave oven on.) Place poblanos in a plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom (leaving ends intact) and remove seeds.

Meanwhile, in a pot of boiling salted water, cook potatoes until just tender. Drain and place in a bowl. Mash with a fork. Mix in cheese and season to taste with salt and black pepper. Stuff chiles with this mixture and arrange in a single layer in a baking dish.

Make the batter for frying. Whip the egg whites to soft peaks in a blender, then add 4 of the yolks and fold in. Preheat the oil in a skillet to 350 F. Dredge the stuffed chilis in the flour to coat. Then dip in the egg batter. Fry on one side, spooning the hot oil over the top as well. Gently turn over and brown other side. remove from hot oil to a paper towel lined plate. Serve with sauce of choice if desired.

Chili Verde Steak Fajitas

Ingredients:

1 1/2 pounds skirt steak, cut into 4 pieces Salt and pepper Juice 2 limes, divided ¼ cup vegetable oil, divided 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon granulated garlic 1 teaspoon Mexican oregano 1 tablespoon Worcestershire 1 small red onion, peeled and thinly sliced 3 bell peppers 1 large yellow onion, julienne strips 6 cloves garlic, crushed or sliced 2 jalapeño or Serrano peppers A handful cilantro tops, coarsely chopped 16 thick corn or flour tortillas Salsa Verde, store-bought

Directions:

Preheat a large cast-iron skillet over medium-high heat.

Season the steak with salt and pepper, and whisk up marinade: juice of 1 lime, 3 tablespoons oil, cumin, coriander, granulated garlic, oregano, Worcestershire. Turn meat in marinade and let stand while heating a large griddle or grill pan over medium-high heat. Cook steak 2-3 minutes on each side for medium-rare to medium doneness.

Toss onions with juice of remaining lime, salt and pepper.

To skillet, add remaining tablespoon oil, a turn of the pan, sliced peppers and white onion. Toss 3-4 minutes to char at edges and soften a bit. Season with salt, pepper, garlic and hot peppers if desired; toss a minute or 2 more.

Slice steak across the muscle fiber “grain”, and add to cast-iron skillet with the veggies. This will keep the fajita mixture warm for awhile while you toast the tortillas.

Char tortillas over an open flame or in a hot, ungreased skillet to blister on both sides. Keep warm in tortilla warmer or wrapped in foil.

Garnish the fajita skillet with Cilantro and fresh limes serve from the pan with charred tortillas, homemade or store-bought salsa verde, and hot sauce alongside.

Caramel Flan

Ingredients:

1/4 cup cajeta 3 cups milk Two 14-ounce cans sweetened condensed milk Four 2 x 1 1/2-inch strips of orange peel (colored part only) 1 1/2-inch cinnamon stick, preferably Mexican canela 4 whole cloves 6 eggs 8 egg yolks

Directions:

Set 2 6-muffin silicon (flexible) muffin molds in into a large pan that’s at least 2-inches deep (a very large roasting pan usually works). Spoon 1 tablespoon of cajeta into the bottom of each mold, tilting the molds so that the cajeta completely covers the bottom. Turn on the oven to 325 degrees.

In a large (4-quart) saucepan, combine the milk, sweetened condensed milk, orange peel, cinnamon, and cloves. Heat to a simmer, stirring occasionally, then remove from the heat and cover. Whisk together the eggs and egg yolks in a large bowl. When the mixture has steeped about 10 minutes, strain it into the eggs. Whisk to combine. Divide the mixture among the molds.

Open the oven door, pull out the rack, set the roasting pan on the rack. Pour hot water around the molds, filling the pan to a depth of about 1 inch. Carefully slide the rack back into the oven and bake until the flans are just barely set in the middle, 50 to 60 minutes. Let cool in the hot water bath, then remove and refrigerate until thoroughly chilled, about 2 hours.

Run a small knife around the edge of each of the flans to release it from the sides of the mold. Lay a deep platter over one of the 2 pans of molds, grasp plate and molds firmly, then reverse the two. Shake the molds back and forth and up and down—squeezing the sides of the molds slightly if you need to—to insure that each flan has dropped. Remove the molds. Scrape any remaining caramel out of the molds and onto the flans. Repeat with the second set of molds.

Using a small metal spatula, transfer each flan to a serving plate. Divide the caramel among them and you’re ready to serve. If you wish, the flans may be unmolded onto the platters, covered with plastic and refrigerated for several hours before serving.

More recipes:

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from FOX 4 Kansas City WDAF-TV | News, Weather, Sports http://fox4kc.com/2018/01/23/karli-ritter-mixes-it-up-in-the-kitchen-with-three-new-tasty-recipes/

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thejenniferdavis1-blog · 6 years

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Chicken Cacciatore With Buttered Noodles

Chicken cacciatore is a succulent dish of smooth poultry braised together with vegetables (often mushrooms), garlic, and clean herbs in a heat, flavorful sauce of tomatoes, chook broth, and purple or white wine.

The training is as simple as the elements: a quick sauté to brown the hen and get the vegetables began, then a slow, smooth cake recipes braise to deepen the flavors and permit the sauce to thicken a chunk.

Serve the cacciatore by means of itself or with pasta. Here, I used buttered noodles alongside-however serve the sauce on top, if you want.

This is straightforward, rustic Italian at its fine.

Serves four

Ingredients

3 tbsp olive oil, plus extra as wished 1 whole fryer chook (about 3-half lbs), reduce into 8 serving portions flour, for dredging sea salt freshly floor black pepper eight oz. Crimini mushrooms, thickly sliced 1 medium onion, cut into thin, vertical strips 1 medium crimson bell pepper, cut into skinny, 2-inch strips 2 garlic cloves, chopped half of cup dry purple wine 1 14.5-ozcan stewed tomatoes, in juice half of cup fowl broth 1 tsp dried oregano 1/4 cup chopped clean parsley, plus more for garnish 2 tbsp crimson wine vinegar 2 tsp chopped clean rosemary eight-ouncesbroad egg noodles (with or without yolks) 2 tbsp unsalted butter Preparation

Heat a massive, heavy skillet over medium warmth and upload three tablespoons of olive oil. Dredge the bird portions in flour, shaking off excess. Season with salt and pepper and upload to the skillet. Cook till browned, about five minutes consistent with facet. Transfer the hen to a plate. If there are less than 2 tablespoons of fat within the pan, add extra oil. Add cupcake recipes the mushrooms, onion, and bell pepper to the pan. Sauté until just smooth and most of the liquid is absorbed, approximately 8 minutes. Add the garlic and sauté 1 minute. Add the wine to the pan, scraping up browned bits, and convey to a simmer. Cook 2 mins. Add the tomatoes, bird broth, and dried oregano and season with salt and pepper. Bring to a simmer, breaking chocolate cake recipes up the tomatoes, and cook dinner five minutes. Reduce the warmth to low and go back the chook to the pan, nestling into the sauce. Cook with the lid barely ajar, till the bird is gentle (turning 2-three instances) and the sauce is slightly thickened, forty five-50 mins. Stir inside the parsley, vinegar, and rosemary and cook 5 minutes longer. Remove from the warmth. Meanwhile, cook the noodles in a pot of boiling, salted water 10 minutes and drain. Return to the pot and upload the butter, stirring well to melt and combine. Season with salt and pepper. To serve, divide the chicken and sauce among four plates or shallow bowls. Divide the noodles alongside and garnish with chopped parsley. Serve right away.

Want To Help Your Children Learn? Try These Homeschooling Tips

Are you ready to take the plunge into homeschooling? If so, then you need to learn all you can so you can stay organized, teach effectively and create the best lesson plans. This article will guide Tesol Certification you through a plethora of tips and tricks which will be sure to keep you on your toes.

If you home school your children, it is important that they still get play time. Just because they are getting schooled at home does not mean they need to be inside all of the time. Once they are done with their daily schooling and work, allow them to go outside and play for a little while.

When your child has a question, don't answer it immediately! Show them how to research the answer on their own, so they can know how to do it when you're not around. There are many websites offering simple information which children of any age could understand, so point them in that direction.

Let your kids take the reins. Simply pay attention to what your kid is interested in each day. If you see them doing something or even watching something on TV that you can turn into a learning lesson, use it to your advantage. By allowing your kids to learn about what they are interested in, you are going to make learning joyous and easy.

When choosing your homeschooling program, consider the ultimate goal of the education you are providing your child. If you plan to reintegrate them into a regular school, then your curriculum should shadow the curriculum of that school. On the other hand, if you plan to home school them through high school then you want to be sure that they are learning everything they need to get their GED or even to perform well on important pre-college exams like the SATs or ACTs.

Utilize local resources to find resources you need. You can find resources for homeschooling at garage sales, curriculum sales and even homeschool groups on sites like Yahoo and Craigslist. Don't worry if they are gently used. A workbook with a few scribbled pages can still offer plenty of workable materials for class.

Many parents are nervous and insecure about their ability to effectively home-school their children. To bolster your confidence Tesol Certification , think about how much you have already taught the child you plan to home school. Chances are; they have learned everything they know from you, including important educational fundamentals like vocabulary.

Before you start homeschooling, look into the laws in your state. Your state may require your children to take certain standardized tests. You may also have to register as a private school. Most states have a householders' association, which can be a valuable resource when researching the laws where you live.

Find out any laws that concern homeschooling in your state. The website published by the HSLDA is full of information regarding state laws. If you decide to join a home schooling organization, it can help you look more credible to local authorities should you ever be questioned. The resources that will be available definitely justify the membership costs.

Be sure that you learn what your state's requirements are in regard to homeschooling. This will ensures you to remain in compliance in the grade level that you are teaching and fulfill the number of hours that you must teach. When you are not in compliance, you risk your child's ability to get accepted into college.

Learn the governing rules of homeschooling in your state. Each state will have specific laws concerning how a parent can home-school their theirhome-school their kids. For example, some states mandate that a homeschool is listed as a private school within their state. While other states mandate that homeschooled children are given standardized testing in certain grades. By knowing your state's laws, you can ensure that you are following your state's mandates as they pertain to homeschooling.

With so much advice under your hat, you should now easily be able to set up a home school environment which works for all involved. You'll be able to leave the public school system behind and focus on your future goals. Tesol Certification A little bit of effort goes a long way, so keep truckin'!

Why Getting Enough Sleep Is Important To Staying Beautiful

When you are ready to create your own beauty routine, you might wonder where to start considering all the options available to use in your regimen. Tribal Tattoos Then this article is for you since it shares tips to help you choose a personalized beauty regimen!

Steam your face. You can do this by placing your face over a hot bowl of water with a towel over your head. This will open up your pores and draw out impurities and bacteria. You should clean your face, then rinse it with cold water so you close your pores back up.

Before you put fake eyelashes on, you should make sure you aren't allergic. Apply the glue that is used to a non sensitive part of your skin to determine if you might have an allergy. Make sure that the test area is covered properly.

Use a face mask at least once a week. Depending on which one you choose, this will help remove impurities from your face. A mud or clay mask is best for removing impurities. You will see results immediately. Once you find a mask you like, you should stick with it.

Staying hydrated is an important part of any skin care regimen. Water will keep your whole body, including your skin, hydrated. It also can flush harmful toxins from the body, and this action gives you cleaner and healthier skin.

Always wash off all of your makeup before going to bed. Use a makeup remover, soft washcloth and water that is warm. After this, wash the face normally. Make-up left on your face can result in blemishes that are very unattractive.

You do not need to spend a lot of money on a fancy deep conditioning mask. There are many recipes you can make at home that include foods filled with nutrients that are great for your hair. A great one includes mashed strawberries and enough mayonnaise to make a spreadable paste. Leave it in your wet hair for 10 minutes and rinse.

If you already have skin problems, you need to be especially careful when selecting make up to not worsen the situation. Avoid make ups with any oil in them, and sparingly use moisturizers, foundations, eye makeup, and blushes labeled oil free. Also look for non-comedogenic products, which do not encourage the closure of pores.

To help increase the elasticity of skin and thereby reduce the chances of stretch marks, depend on olive oil! Everyone has olive oil in the kitchen and every week you need to bring it in the bathroom and use it in place of your regular moisturizer after showering. Massage it well into your stomach, buttocks and thighs for improved skin strength and to keep those nasty stretch marks away!

A great tip to use when tweezing your eyebrows is to use restrain. Over plucking the brows can lead to bald patches and emaciated brows where hair only grows back irregularly. If this has happened, use a brow gel which is protein-spiked to encourage healthy regrowth and brow fillers that can shade in areas that are problems.

Beauty always starts with feeling good about yourself. If you don't feel confident about your body or level of fitness than you must start off by getting yourself to the gym. By just using three to four hours per week of your time you will improve your physical appearance and feel more confident.

Beauty is in the details, so you may have to spend a little bit of time on the small things that are often overlooked. This could mean using a good exfoliant in the shower or learning the correct way to shave your face or your legs. These small things add up to a much better you.

Keep petroleum jelly on hand for a variety of beauty tricks. Use it for removing eye make-up, it is gentle and effective. Use it as an intensive dry skin treatment. Use petroleum jelly in place of lip gloss for healthy soft lips. It is widely available and cost effective.

Tried and true beauty methods are still the most effective. Use egg whites and lemon juice for a homemade facial that will tighten up your skin. Mix two egg whites and 1 Tbsp. lemon juice; apply this to your face in a thin layer, leave on for 30 minutes, then rinse off and pat gently dry. It will help your skin look and feel much fresher.

Open the pores on your face by steaming your face often. It can be done quite easily by filling a bowl with hot water and holding your face over the bowl with a towel over your head. It will open the pores, draw out deep dirt and debris and make your skin glow. Splash your face with cold water directly after to close the pores back up.

As you have seen, beauty regimens, while various, share many fundamentals. The variation is in the kinds of techniques and products. If you know your needs, your budget and the amount of effort you're willing to use, you should have no trouble picking the best beauty treatments by using just a modicum of common sense and research.

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sherristockman · 7 years

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Here's a 'Wild' Twist to Your Usual Deviled Egg Recipe none Recipe from Pete Evans Hard-boiled, poached or soft-boiled — Are you tired of eating your eggs the ordinary way? This ketogenic wild salmon deviled eggs recipe from famous chef Pete Evans gives a twist and introduces loads of new flavors to your usual eggs. Not only that, but along with the health benefits of eggs, you also get essential nutrients that salmon has to offer. For other healthy recipes, stay on the lookout for our latest collaboration, the “Fat for Fuel Ketogenic Cookbook.” This book is filled with ketogenic recipes that are both tasty and nutrient-dense, and is going to be released November 14. For the meantime, enjoy this delicious recipe! Serves: 6 Ingredients: 6 free-range organic eggs 4 ounces canned wild red traditional sockeye salmon [RS1] 4 tablespoons aioli, see recipe below 1 tablespoon salmon roe 1 teaspoon chopped dill Procedure: 1. Fill a medium saucepan with water and bring to a boil over high heat. Reduce the heat to low so that the water is simmering, then add the eggs and cook for seven minutes. Drain, and when completely cool, peel the eggs under cold water. Allow the eggs to cool completely. 2. Slice the eggs into halves lengthwise. Carefully remove the yolk from the white and place the yolks in a bowl. 3. Mash the yolk with a fork until broken down into fine pieces. Add the wild salmon and aioli. Whip the mixture until smooth and creamy with a spatula or wooden spoon. If you like, you can place the mixture in a food processor and blend until smooth. Season with a little salt and pepper if needed. 4. Spoon the mixture into a disposable piping bag. 5. Lay the egg white halves hole-side up, then pipe the salmon mixture evenly into the holes until all the salmon mixture is used up. 6. Top each filled egg with 1/4 teaspoon of salmon roe and sprinkle with some freshly chopped dill. Aioli Ingredients: 4 garlic cloves, roasted 4 organic free-range eggs 2 teaspoons Dijon mustard 2 teaspoons apple cider vinegar 2 tablespoons lemon juice 1/2 cup extra virgin olive oil Sea salt and pepper, to taste Aioli Procedure: 1. Place the garlic, egg yolks, mustard, vinegar and lemon juice in food processor and process until combined. 2. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy; add extra olive oil if needed. 3. Season with salt and pepper. Where Did Deviled Eggs Originate[CO2] ? Deviled eggs are well-known around the world as an appetizer or part of the main course. Although there have been a lot of innovations when it comes to the recipe of deviled eggs, the original deviled eggs dates back to the 13th Century in Andalusia, or what is now called Spain. A cookbook from that time instructed the cook to pound the egg yolks with cilantro, pepper, coriander and other ingredients. The stuffing was then put back in the hollows of the egg whites and fastened with a small stick. But why are deviled eggs called as such? This originates from a tradition in the 1700s, when foods cooked with spicy ingredients were called “deviled.” Because of the connection with the devil, church functions devised a different name for it; thus referring to them as “stuffed eggs,” “dressed eggs,” and “salad eggs.”[1] What Is Salmon Roe and Is It Healthy? Often mistaken for caviar, fish roe is a mixture of eggs taken from different types of fish, such as herring, kelp, trout and salmon. When the term caviar is used, it usually refers to sturgeon fish eggs, which are harvested in the Caspian and Black Seas.[2] Salmon roe, or Ikura, is normally orange or red-pink in color, and has a mild and sweet flavor. It can be incorporated into dishes for flavor or to add a pop of color. But the bright and attractive color of salmon roe is not the only reason why this ingredient is highly commended in the world. Salmon roe is impressively nutrient-rich, with some researchers claiming that it contains a higher density of nutrients than the fish itself. It contains high amounts of DHA and EPA, B vitamins, vitamin D, folate and thiamine.[3] Why You Should Get Pasture-Raised Organic Eggs Eggs have largely been demonized because of the salmonella bacteria risk they pose if they are eaten raw or undercooked. The problem is that a lot of people are not aware that buying eggs from conventional poultry farms dramatically increases the risk of getting salmonella. This is largely due to the inhumane conditions egg-laying chickens are subjected to in these conventional farms. Not only that, but many are also fed antibiotics and food that are grossly not species-appropriate.[DRFS3] Compared to animals in conventional poultry farms, chickens raised in pastures are allowed to freely forage outdoors. Because of this, they eat their natural diet, which consists of worms, seeds, insects and plants. Free-range organic eggs also contain: · 1/4 less saturated fat · 2 times more omega-3 fatty acids · 2/3 vitamin A · 7 times more beta carotene[DRFS4] When buying eggs, make sure that you choose the free-range organic variant to lower your risk of salmonella contamination. It will also ensure that you’re getting eggs that are rich in protein and other essential nutrients. Go for Wild Salmon Instead of Farmed Salmon Salmon is widely praised as one of the best sources of omega-3s, which are essential fatty acids that are important for promoting brain function. However, salmon is also at the center of a hot debate when it comes to food safety and toxin content. Consumers around the world are commonly torn between buying either farmed salmon or wild salmon. They either have to shell out a few dollars more for wild salmon or settle for farmed salmon. But settling for farmed varieties actually exposes you to the risk of consuming pesticides, genetically engineered ingredients and antibiotics. Aside from ingesting these possible pollutants lurking in farmed salmon, its nutritional content is also poorer compared to wild salmon. While studies show that farmed salmon has more protein content than wild salmon, this is only a mere 2 percent. Wild salmon basically trumps farmed salmon in almost all of the other health areas, such as high antioxidant content, omega-3 fatty acids and potassium levels.[DRFS5] [ECF6] I highly recommend going for wild Alaskan salmon because it is one of the best types of fish in the market. It has the lowest mercury content among the larger types of fish and has high nutrient density. About Pete Evans Pete Evans is an internationally renowned chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with delicious, unique Keto recipes, ideal for people who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” will be released November 14. Pete has had numerous noteworthy contributions to the culinary world. He has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in New York City. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s “Home show,” “Postcards from Home,” “FISH,” “My Kitchen Rules” and “Moveable Feast.”[ECF7]

#VitalityPath

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viralleakszone-blog · 7 years

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Easter Chicks Deviled Egg Recipe

http://www.viralleakszone.com/easter-chicks-deviled-egg-recipe/

Easter Chicks Deviled Egg Recipe

egg, recipe

Here’s an Easter appetizer adorable enough to double as your table centerpiece. Turn everyday deviled eggs into almost-too-cute-to-eat hatchling Easter chicks! Follow the traditional classic deviled egg recipe included below, or use your family’s favorite.

Things You’ll Need

6 hard-boiled eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper to taste A few carrot chips (for beaks and feet) 12 capers for eyes Piping bag or plastic food storage bag Tweezers (optional)

Step 1: Remove Yolks

For each egg, cut through the egg white all the way around the center in a zig-zag pattern to simulate a “cracked open” appearance. Gently separate the egg white halves into “bottoms” and “caps” and remove the yolks into a mixing bowl. Put the egg white bottoms and caps into the fridge while you make the deviled egg filling.

Step 2: Make Deviled Egg Filling

Mash the yolks with a fork, then add mayonnaise, vinegar, mustard, salt, and pepper. Whip with the fork until the filling is well-combined and smooth. Spoon the filling into a piping bag or plastic food storage bag (with one corner cut off). Put in fridge until ready to pipe.

Step 3: Make Beaks and Feet

Now make the beaks and feet from your carrot chips. For the beaks, you’ll need to cut 12 small wedges (one bottom and one top beak per chick). One carrot chip should yield 16 perfectly-sized wedges (though you’ll only need 12). For the feet, cut a jagged edge into a carrot chip to form a starburst shape (see below). Now, cut 12 wedges (two feet per chick) from the chip. One carrot chip should yield 8 feet.

Step 4: Assemble Chicks

Now here’s the fun part — making your chicks! Take a bottom half of one of the egg whites and pipe filling inside. Then pipe a smaller mound on top to create the chick’s “head.” Place an egg white cap on top of the head. Using your fingers or tweezers, insert two capers (or two small pieces of chopped olive) into the head for eyes. Insert two carrot wedges between the eyes to form a beak. Super cute, eh? And so easy! Repeat for all eggs.

Step 5: Arrange on Serving Dish

This is when you’ll add the feet. Get creative with this step! I simply made a “nest”out of broccoli and carrot slaw, but you can also use a bed of shredded lettuce, fresh herb sprigs, or even set these cute little guys inside an egg carton. As you arrange each egg, add the feet.

Happy Easter — and happy eating!

#egg #recipe

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theforkedspoon · 7 years

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Sweet Potato + Butternut Squash Hash with Feta and Poached Egg

Aside from the obvious downsides stemming from new and exciting technology, I would be a liar if I said I didn't love all the knowledge that is, literally, at my fingertips. Before I dive too deep into a conversation that could, quite possibly, unravel into a never-ending post, let me stop and explain where I'm going with all of this.

Travel.

Just in case you're new here (hi!), I'm what some may call travel obsessed. I want to go everywhere and see everything. Experiencing new cultures, new foods, new places is quite literally my obsession. Travel is a part of who I am.

I have been lucky enough to travel to the Caribbean, Hawaii, Costa Rica, Nepal, throughout SE Asia and all over Europe during the 5 months that I lived in Germany. With the arrival of Octavian, however, travel came to a sudden halt. I expected this to happen so it came as no surprise. However, while one piece of my heart has been filled so deeply, another piece has gone missing.

Ok, so what does this have to do with technology?

Since open-ended adventures abroad with our toddler aren't possible right now, I've had to accept more local adventures- at least until we take our winter trip to Iceland, which will be happening this year (yes, husband. I'm talking to you).

While I appreciate the occasional night out in the city with my husband in a fancy hotel (this actually never happens, so I would probably be in heaven), we are a very active, outdoorsy family. Born and raised in southern California, I have always loved the ocean. However, these days I am drawn to rivers, lakes and mountains. Nepal and the Himalayas changed my life.

So, this summer we're looking to go on a little adventure through eastern california, up into northern Oregon, looping over and taking the coast home. The perfect mix of mountains and ocean. Originally we had hoped to make it up to Olympic National Park in Washington, but, seriously you guys, Washington deserves a trip of its own. For a while I was feeling super overwhelmed planning this trip. Where to stay? What to see? duh, I want to see it all!

But, thanks to websites like Airbnb, VRBO and Outdoor Project (not to mention Google maps), I realized I totally got this.

(In past travels my husband and I would just wing it. We rarely booked hotels ahead of time or had a set itinerary. When you have a 3 year old and jobs to get back to, this luxury isn't practical).

Ok, so, Outdoor Project. I'm obsessed. Thanks to them I have weekend trips planned for all of spring and summer and found this beautiful little dog-friendly hike with waterfalls (O's favorite) and wildflowers galore that I didn't even know existed.

This is not a sponsored post, guys. Promise. However, if you're looking to build up a very long list of outdoor adventures and kill a lot of time on your phone or computer, this is the place to do it. Thanks to them I have some serious local wanderlust.

Before the days of computers and social sharing, I never would have known about that beautiful little piece of California.

So, food. All this planning makes me hungry.

The other weekend I cooked up the most delicious Sweet Potato and Butternut Squash Hash for brunch. Of course, you can leave out the butternut squash if it's not your thing. I added it because butternut squash is less heavy than sweet potatoes and packed full of healthy vitamins. To the hash I also added diced shallots and chopped kale. If you're new to kale, don't worry. Since the kale is cooked, chopped and mixed among other ingredients, you probably won't even know it's there. If you really love kale, feel free to add as much as you want! I poached my eggs, but feel free to cook your eggs however you wish; that said, a runny yolk is pretty magical mixed with the potatoes. Just sayin'. And finally, feta cheese, fresh chopped parsley and crushed red pepper.

Don't forget the feta :)

Easy, delicious and energy-packed, this dish is perfect for breakfast, lunch or dinner.

Sweet Potato + Butternut Squash Hash with Feta and Poached Egg

Prep Time: 15 minutes | Cook Time: 30-40 minutes Total Time: 45-55 minutes Yield: 4-6 servings Type: Breakfast, Main Dish, Healthy, Eggs

Ingredients

3 sweet potatoes 1-2 tablespoons olive oil 4 shallots, diced salt + pepper 6 cloves garlic, minced 1 small butternut squash, seeded and chopped into small cubes 1 small bunch Tuscan kale, stems removed and finely chopped 2 tablespoons white vinegar 4-6 eggs Small handful of Italian parsley, chopped 4 ounces feta cheese, crumbled Red chili flakes, for servings (if desired)

Instructions

Fill a small pot half way with salted water. Peel 1 sweet potato and chop into small chunks. Add sweet potato to the pot and bring water to a boil. Cook for approximately 10-15 minutes or until sweet potato is soft and tender.

Meanwhile, chop the remaining sweet potatoes and butternut squash into small cubes. Set aside.

In a large skillet or Dutch oven heat oil over medium high heat. Add the diced shallots to the hot oil and sprinkle with salt and pepper. Sauté shallots for 4-5 minutes, or until soft and just starting to brown. Add the minced garlic and sauté for one minute more, stirring constantly.

Add the cubed butternut squash and sweet potato to the skillet and mix well. Cover the skillet with a fitted lid and allow potatoes and squash to sauté until fork tender, stirring occasionally to prevent burning, approximately 12-15 minutes (browning is good, burning is bad).

Add the chopped kale a stir to combine.

Drain the boiled potato and mash with a potato masher. Add the mashed potato to the skillet with the other potatoes and butternut squash and mix well. Season well with salt and pepper, to taste. Reduce heat to low while eggs are cooking.

Bring a large pan of water to a boil. Water should only be filled high enough to submerge the eggs. Add the vinegar to the water and reduce heat to a simmer. Carefully crack 1 egg into a small bowl and (very!) gently drop into the simmering water. Repeat with 2-3 more eggs (or as many eggs as the pan will comfortably hold without crowding). Allow each egg to poach for 3-4 minutes, or until the whites are set, but the yolk is still runny. Remove with a slotted spoon and gently place on top of potato hash.

Sprinkle with crumbled feta, chopped Italian parsley and red chili flakes (if desired). Best served immediately.

Enjoy!

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