#syrup in and 1 with bacon spread and as i was typing eating the remaining bacon spread bread i couldnt swallow again and was like:

[aria0fgold]

MY BIRTHDAY NEARLY BECAME MY DEATH DAY

[jerrytackettca]

Wonderful Egg Bacon and Nori Roll Ups with Avocado and Lettuce Recipe

Recipe From Pete Evans

 A roll up, which may look like a sushi roll for some at first glance, is a great way to combine your favorite fruits, vegetables and/or meats. Roll ups can be eaten as a snack, a side dish or a light meal. There are different roll up combinations that you can try, but if you want something that’s delicious, light and healthy, check out this Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe. These roll ups mix flavors from the East and the West.

 This roll ups recipe comes from Pete Evans, with whom I worked to create the “Fat for Fuel Ketogenic Cookbook,” to be released this November 14. Make sure to stay tuned for this cookbook because it features appetizing ketogenic recipes that Pete and I have conceptualized, as well as information to help you switch to a ketogenic diet.

 Ingredients:

 6 free-range organic eggs

2 tablespoons coconut oil

8 rashers bacon, rind removed

4 toasted nori sheets

2 tablespoons mayonnaise

1 head romaine lettuce

1 avocado, sliced

Pinch of sea salt and freshly ground black pepper

 Procedure

 1.       To make the omelets, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

2.       Heat a 7-inch ceramic nonstick frying pan over medium heat and add 1 teaspoon of the coconut oil. Once the coconut oil is hot, pour in a quarter of the egg mixture and swirl the pan to coat the base with the egg. Cook for about 40 to 60 seconds or until lightly golden underneath and moist on top.

3.       Slide the omelet out of the pan and onto a cutting board. Repeat with another 3 teaspoons of the oil to the remaining egg mixture to form four omelets. Set aside and cover to keep warm.

4.       Place a nori sheet on a board or bamboo sushi mat. Lay one piece of omelet on top. Spread with 2 teaspoons of mayonnaise, then layer two pieces of lettuce, two rashers of bacon and a quarter of the avocado across the edge closest to you. Begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife then cut into three pieces. Repeat with the remaining, nori, omelets and fillings to make four rolls.

 This recipe makes 4 servings.

Preparation time: 6 to 10 minutes

Cooking time: 15 minutes            

 Reap the Benefits of This Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe

 Thanks to the different ingredients in this recipe, you’ll be able to taste fresh and savory flavors that complement each other well. The timeless combination of bacon and eggs gets a healthy upgrade from three green ingredients: nori, avocado slices and lettuce. You’ll not only be satisfied because of how these roll ups taste, but also because of the positive health impacts you can get from the ingredients.

 Why Opt for Free-Range or ‘Pastured’ Organic Eggs?

 For this recipe, free-range or “pastured” organic eggs must be your top choice. These eggs come from chickens that were able to roam freely around a farm or backyard and were able to consume a natural diet. Free-range eggs are different from conventional eggs sold today, which come from concentrated animal feeding operations (CAFOs). CAFO animals are fed unnatural diets of grain, antibiotics and other substances, and cramped in small spaces that serve as breeding grounds for bacterial strains like Salmonella.

 What makes free-range eggs a notch above CAFO-produced eggs is their superior nutritional content. These eggs, especially the yolks, contain omega-3 fats, protein, antioxidants like lutein and zeaxanthin and vitamins A, D, E and K. This abundance of nutrients is said to be a reason why egg yolks can be an ideal way to resolve common nutrient deficiencies, such as vitamins A, B6 and E, copper, calcium, folate and choline.[i]

 Speaking of choline, egg yolks are one of the best sources of this B vitamin, which can potentially lead to health benefits like:

 ·         Helping with proper cell membrane function

·         Playing a role in nerve communications

·         Preventing buildup of homocysteine in your blood

·         Assisting with reducing chronic inflammation

 Choline is also required to make the brain chemical acetylcholine, which is involved in storing memories, preventing birth defects like spina bifida and playing a role in brain development, making it an important nutrient for pregnant women.

 You can tell if eggs are free-range or not by looking at the color of the egg yolk. Bright orange yolks are a sign that the eggs come from pasture-raised hens. Most people who raise backyard chickens aim for this color. On the other hand, dull and pale yellow yolks may indicate that the eggs are from chickens raised in CAFOs.

 When buying eggs, make sure that they are antibiotic-free and raised by organic and regenerative farmers. Talk to a local farmer and try to get your eggs from him or her directly. You can also consider raising your own backyard chickens, but make sure to take note of zoning restrictions in your city and adjust accordingly, since requirements can vary depending on your locale.

 If you live in an urban area, try visiting local health food stores, because they typically are the quickest way to find high-quality local egg sources. Farmers markets and food co-ops are another great way to look for good-quality eggs and meet the people producing them too. You can ask them how they operate and produce eggs, and inquire if you can tour their farm.  

 If you have no choice but to buy eggs at a supermarket or a grocery store, take extra precaution. Unfortunately there are loopholes that allow CAFO-raised eggs to be labeled as “free-range” and organic.” What you can do is check out the egg report and scorecard from the Cornucopia Institute. These findings ranked egg producers according to 28 organic criteria, and assist you in making an informed decision.

 What Is Nori and How Can It Benefit You?

 Nori is a type of seaweed that's often dried in sheets to make Japanese sushi rolls or Korean gimbap.[ii] It’s one of many sea vegetables available today, with others being dulse, arame (black), wakame (deep green), kombu and spirulina.[iii] At first, nori is deep purple or red, but turns bright green when toasted.

 Nori is known to contain small amounts of bioactive vitamin B12. In fact, a 2001 British Journal of Nutrition study revealed that nori contains five different types of biologically active vitamin B12 compounds.[iv] As such, eating nori can be a good way for vegans to increase their vitamin B12 intake. Nori also has vitamins A, B1, B2, B3, B9, C, E and K, and minerals such as phosphorus, potassium and zinc. Other known health benefits of nori include:[v]

               ·         Providing good amounts of protein, iron, iodine and dietary fiber

·         Assisting with lowering cholesterol levels

·         Helping improve bone health

 There is a caveat linked to nori and other seaweed products, especially seaweed salads served at some restaurants: These salads often come pre-made in bulk from distribution companies and may contain harmful products like:

 ·         High-fructose corn syrup

·         Vegetable oil

·         Hydrolyzed protein that contains monosodium glutamate or MSG

·         Artificial color, such as yellow #4 and blue #1

·         Genetically modified ingredients

Try to purchase organic nori and keep it dry in an airtight package, because of its tendency to absorb moisture from its surroundings.[vi]

 These ‘Green’ Ingredients Can Boost Your Health

 Two “green” ingredients in this roll up recipe are also loaded with important benefits:

 ·         Romaine lettuce: This type of lettuce is one of four popular lettuce varieties. Romaine lettuce is well-known not just for its culinary uses, but also for its valuable nutrient content:[vii]

 Vitamins A, C and K

B vitamins B1, B5, B6, B7 and B9

Dietary fiber

Molybdenum

Omega-3 fatty acids

Minerals like chromium, calcium, copper, magnesium, manganese, iron, potassium and phosphorus

 When buying romaine lettuce, purchase organic varieties that have compact lettuce heads, are crisp-looking and have unwilted leaves and stem ends that aren’t too brown. Avoid lettuce with dark or slimy spots and/or brown or yellow discoloration on the edges of the leaves.[viii],[ix]

 Wash and dry lettuce before storing in the refrigerator to eliminate excess moisture. When cleaning, remove outer leaves first, and with one slice cut off the bitter lettuce tips. Get the remaining leaves, chop to desired size and discard the bottom roots. Rinse the lettuce and pat dry. If you have a salad spinner, use it to remove excess water from the lettuce.

 Do not store romaine lettuce near apples, bananas and pears, since these fruits are known to produce ethylene, a substance that can cause the romaine lettuce leaves to turn brown.

 ·         Avocados: These fruits are an excellent source of nutrients such as fiber, potassium, folic acid, manganese, magnesium, copper, iron, zinc and phosphorus and vitamins A, B1, B2, B3, B5, C, E and K. Throughout the years, avocados have been hailed as a superfood, and it’s not surprising when you consider how they can positively impact your body.

 To begin with, avocados contain almost no fructose,[x] and are abundant in healthy monounsaturated fats.[xi] They also are near the top of the Environmental Working Group’s “Clean Fifteen” list of fruits and vegetables known to carry very little pesticide residue,[xii] making these fruits a commodity you can buy straight from the supermarket. Avocados are also said to possess lipid-lowering, antihypertensive, antidiabetic, anti-obesity, antithrombotic, antiantherosclerotic and cardioprotective properties.[xiii]

 Research also shows that the healthy fats in avocados may help maintain optimal cholesterol levels and reduce your heart disease risk. Lastly, avocados can help with satiety, making you feel full for longer. This can be good news for overweight people, because this can help with preventing unnecessary snacking.[xiv],[xv]

 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.”

from http://articles.mercola.com/sites/articles/archive/2019/02/10/egg-bacon-nori-roll-ups-recipe.aspx

source http://niapurenaturecom.weebly.com/blog/wonderful-egg-bacon-and-nori-roll-ups-with-avocado-and-lettuce-recipe

[jakehglover]

Wonderful Egg, Bacon and Nori Roll Ups with Avocado and Lettuce Recipe

Recipe From Pete Evans

  A roll up, which may look like a sushi roll for some at first glance, is a great way to combine your favorite fruits, vegetables and/or meats. Roll ups can be eaten as a snack, a side dish or a light meal. There are different roll up combinations that you can try, but if you want something that’s delicious, light and healthy, check out this Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe. These roll ups mix flavors from the East and the West.

  This roll ups recipe comes from Pete Evans, with whom I worked to create the “Fat for Fuel Ketogenic Cookbook,” to be released this November 14. Make sure to stay tuned for this cookbook because it features appetizing ketogenic recipes that Pete and I have conceptualized, as well as information to help you switch to a ketogenic diet.

  Ingredients:

  6 free-range organic eggs

2 tablespoons coconut oil

8 rashers bacon, rind removed

4 toasted nori sheets

2 tablespoons mayonnaise

1 head romaine lettuce

1 avocado, sliced

Pinch of sea salt and freshly ground black pepper

  Procedure

  1.       To make the omelets, crack the eggs into a bowl and whisk lightly until combined. Season with a pinch of salt and pepper.

2.       Heat a 7-inch ceramic nonstick frying pan over medium heat and add 1 teaspoon of the coconut oil. Once the coconut oil is hot, pour in a quarter of the egg mixture and swirl the pan to coat the base with the egg. Cook for about 40 to 60 seconds or until lightly golden underneath and moist on top.

3.       Slide the omelet out of the pan and onto a cutting board. Repeat with another 3 teaspoons of the oil to the remaining egg mixture to form four omelets. Set aside and cover to keep warm.

4.       Place a nori sheet on a board or bamboo sushi mat. Lay one piece of omelet on top. Spread with 2 teaspoons of mayonnaise, then layer two pieces of lettuce, two rashers of bacon and a quarter of the avocado across the edge closest to you. Begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife then cut into three pieces. Repeat with the remaining, nori, omelets and fillings to make four rolls.

  This recipe makes 4 servings.

Preparation time: 6 to 10 minutes

Cooking time: 15 minutes            

  Reap the Benefits of This Wonderful Egg, Bacon and Nori Roll Ups With Avocado and Lettuce Recipe

  Thanks to the different ingredients in this recipe, you’ll be able to taste fresh and savory flavors that complement each other well. The timeless combination of bacon and eggs gets a healthy upgrade from three green ingredients: nori, avocado slices and lettuce. You’ll not only be satisfied because of how these roll ups taste, but also because of the positive health impacts you can get from the ingredients.

  Why Opt for Free-Range or ‘Pastured’ Organic Eggs?

  For this recipe, free-range or “pastured” organic eggs must be your top choice. These eggs come from chickens that were able to roam freely around a farm or backyard and were able to consume a natural diet. Free-range eggs are different from conventional eggs sold today, which come from concentrated animal feeding operations (CAFOs). CAFO animals are fed unnatural diets of grain, antibiotics and other substances, and cramped in small spaces that serve as breeding grounds for bacterial strains like Salmonella.

  What makes free-range eggs a notch above CAFO-produced eggs is their superior nutritional content. These eggs, especially the yolks, contain omega-3 fats, protein, antioxidants like lutein and zeaxanthin and vitamins A, D, E and K. This abundance of nutrients is said to be a reason why egg yolks can be an ideal way to resolve common nutrient deficiencies, such as vitamins A, B6 and E, copper, calcium, folate and choline.[i]

  Speaking of choline, egg yolks are one of the best sources of this B vitamin, which can potentially lead to health benefits like:

  ·         Helping with proper cell membrane function

·         Playing a role in nerve communications

·         Preventing buildup of homocysteine in your blood

·         Assisting with reducing chronic inflammation

  Choline is also required to make the brain chemical acetylcholine, which is involved in storing memories, preventing birth defects like spina bifida and playing a role in brain development, making it an important nutrient for pregnant women.

  You can tell if eggs are free-range or not by looking at the color of the egg yolk. Bright orange yolks are a sign that the eggs come from pasture-raised hens. Most people who raise backyard chickens aim for this color. On the other hand, dull and pale yellow yolks may indicate that the eggs are from chickens raised in CAFOs.

  When buying eggs, make sure that they are antibiotic-free and raised by organic and regenerative farmers. Talk to a local farmer and try to get your eggs from him or her directly. You can also consider raising your own backyard chickens, but make sure to take note of zoning restrictions in your city and adjust accordingly, since requirements can vary depending on your locale.

  If you live in an urban area, try visiting local health food stores, because they typically are the quickest way to find high-quality local egg sources. Farmers markets and food co-ops are another great way to look for good-quality eggs and meet the people producing them too. You can ask them how they operate and produce eggs, and inquire if you can tour their farm.  

  If you have no choice but to buy eggs at a supermarket or a grocery store, take extra precaution. Unfortunately there are loopholes that allow CAFO-raised eggs to be labeled as “free-range” and organic.” What you can do is check out the egg report and scorecard from the Cornucopia Institute. These findings ranked egg producers according to 28 organic criteria, and assist you in making an informed decision.

  What Is Nori and How Can It Benefit You?

  Nori is a type of seaweed that's often dried in sheets to make Japanese sushi rolls or Korean gimbap.[ii] It’s one of many sea vegetables available today, with others being dulse, arame (black), wakame (deep green), kombu and spirulina.[iii] At first, nori is deep purple or red, but turns bright green when toasted.

  Nori is known to contain small amounts of bioactive vitamin B12. In fact, a 2001 British Journal of Nutrition study revealed that nori contains five different types of biologically active vitamin B12 compounds.[iv] As such, eating nori can be a good way for vegans to increase their vitamin B12 intake. Nori also has vitamins A, B1, B2, B3, B9, C, E and K, and minerals such as phosphorus, potassium and zinc. Other known health benefits of nori include:[v]

                ·         Providing good amounts of protein, iron, iodine and dietary fiber

·         Assisting with lowering cholesterol levels

·         Helping improve bone health

  There is a caveat linked to nori and other seaweed products, especially seaweed salads served at some restaurants: These salads often come pre-made in bulk from distribution companies and may contain harmful products like:

  ·         High-fructose corn syrup

·         Vegetable oil

·         Hydrolyzed protein that contains monosodium glutamate or MSG

·         Artificial color, such as yellow #4 and blue #1

·         Genetically modified ingredients

Try to purchase organic nori and keep it dry in an airtight package, because of its tendency to absorb moisture from its surroundings.[vi]

  These ‘Green’ Ingredients Can Boost Your Health

  Two “green” ingredients in this roll up recipe are also loaded with important benefits:

  ·         Romaine lettuce: This type of lettuce is one of four popular lettuce varieties. Romaine lettuce is well-known not just for its culinary uses, but also for its valuable nutrient content:[vii]

  Vitamins A, C and K

B vitamins B1, B5, B6, B7 and B9

Dietary fiber

Molybdenum

Omega-3 fatty acids

Minerals like chromium, calcium, copper, magnesium, manganese, iron, potassium and phosphorus

  When buying romaine lettuce, purchase organic varieties that have compact lettuce heads, are crisp-looking and have unwilted leaves and stem ends that aren’t too brown. Avoid lettuce with dark or slimy spots and/or brown or yellow discoloration on the edges of the leaves.[viii],[ix]

  Wash and dry lettuce before storing in the refrigerator to eliminate excess moisture. When cleaning, remove outer leaves first, and with one slice cut off the bitter lettuce tips. Get the remaining leaves, chop to desired size and discard the bottom roots. Rinse the lettuce and pat dry. If you have a salad spinner, use it to remove excess water from the lettuce.

  Do not store romaine lettuce near apples, bananas and pears, since these fruits are known to produce ethylene, a substance that can cause the romaine lettuce leaves to turn brown.

  ·         Avocados: These fruits are an excellent source of nutrients such as fiber, potassium, folic acid, manganese, magnesium, copper, iron, zinc and phosphorus and vitamins A, B1, B2, B3, B5, C, E and K. Throughout the years, avocados have been hailed as a superfood, and it’s not surprising when you consider how they can positively impact your body.

  To begin with, avocados contain almost no fructose,[x] and are abundant in healthy monounsaturated fats.[xi] They also are near the top of the Environmental Working Group’s “Clean Fifteen” list of fruits and vegetables known to carry very little pesticide residue,[xii] making these fruits a commodity you can buy straight from the supermarket. Avocados are also said to possess lipid-lowering, antihypertensive, antidiabetic, anti-obesity, antithrombotic, antiantherosclerotic and cardioprotective properties.[xiii]

  Research also shows that the healthy fats in avocados may help maintain optimal cholesterol levels and reduce your heart disease risk. Lastly, avocados can help with satiety, making you feel full for longer. This can be good news for overweight people, because this can help with preventing unnecessary snacking.[xiv],[xv]

  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.”

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2019/02/10/egg-bacon-nori-roll-ups-recipe.aspx

[hot-watercornbread-blog]

How to Make Hot Water Cornbread

WONDERFUL HOT WATER CORNBREAD RECIPE

Cornbread can be a simple fast bread, or it can be a through and through ingestion, requiring complete consideration and center for around 10 minutes in the event that you need to improve the probability of getting the ideal blend of crunchy outside and delicate, damp inside. In the event that you need to make an impeccably fine skillet of cornbread with the minimum complain, disregard all the little gathered tips and blend the fixings into a single unit, fill a lubed, extremely hot skillet and appreciate. On the off chance that you need to progress in the direction of toward refinements in covering and morsel, attempt the additional means when you have time. Pick your level of test!

Note : This cornbread, which is one of Kentucky's cornbread styles, has no flour. It is normally without wheat.

Yield: Serves 8–10 from one standard 9-inch dark skillet

Fixings

· 2 ½ mugs unbolted white cornmeal; Weisenberger Mill feast is broadly accessible

· 1 Tablespoon preparing powder

· Scant 1/2 teaspoon pop (somewhat less than the full 1/2 teaspoon measure)

· 1 teaspoon salt

· 2 mugs entire drain buttermilk; J&H Country Milk offers a fine Kentucky buttermilk

· 1 egg; from your terrace?

· 1/3 container in addition to 1 Tablespoon carmelized spread, coconut oil or bacon fat (the additional tablespoon oils your skillet)

· 1/3 - 1/2 container bubbling water, or more

Discretionary Add-Ins

Coarsely ground dark pepper, up to 1 Tablespoon, or different types of peppery flavor (ground or pulverized cayenne, of cut jalapenos, for instance) as indicated by taste. Parmesan cheddar. Cheddar. Finely hacked or ground onion, shallots, scallions or chives. Finely hacked caramelized bacon. 1 glass corn portions. 1/2 glass curds. Some mix of the above. Try.

Steps for

hot water cornbread recipes

Discretionary: This is a bit much, but rather it's likewise not hard. "Grow" or douse the 2.5 glasses cornmeal in the 2 mugs buttermilk for up to 24 hours before you start. This implies anytime from the prior night up to a couple of minutes before you make your hitter, your cornbread benefits in the event that you blend together simply the cornmeal and the buttermilk and let the blend remain before you include the various fixings. No strict growing happens, yet some natural chemistry happens that makes your cornbread's inside more soggy, especially on the off chance that you are utilizing a coarse granulate or "unbolted," which is exceedingly suggested for crunch.

Swing stove to 425.

As stove preheats, put fat (bacon fat, margarine or coconut oil) in a 9" or 10" dark cast press skillet. Put the gifted in the stove to get hot-hot-hot. Uncommon note about margarine: on the off chance that you energize the drain solids in the spread to chestnut to the point of gold or even nut cocoa, your cornbread will have more flavor. Try not to stress over having gone too far unless the spread emphatically stinks, in which case you should start once more. This cornbread is likewise heavenly with straightforward liquefied (unbrowned) margarine, and bacon fat is astounding.

Set the water to bubble.

In a vast, warm verification bowl, blend all fixings with the exception of water, which implies getting the hot softened fat from the stove and adding it to the bowl, as well. Set up to a tablespoon fat back in the skillet to assist avert adhering and add to the smash of the covering. [At this point I obtain from sister Paula and do a little thing that is redundant but rather can support crunchiness: mean a tablespoon of fat again into the skillet, and after that sprinkle around 1 Tablespoon cornmeal over the base of the skillet. Set the skillet over into the stove to keep it bursting hot, or set it on a medium hot burner for a minute.]

Mix or whisk the fixings until about smooth, perhaps 15 strokes. Cornbread player does not require much past a careful blend.

Pour bubbling water over the highest point of the player, a little at any given moment, and blend, mix, mix. Quit including water when the hitter resembles thick paint or melty delicate serve frozen yogurt. It can be more slender than you might suspect.

Expel the skillet from the broiler and pour in player, deliberately.

Heat until pleasantly cocoa and dried up. Times and broilers change. It will take no less than 15 minutes and up to 30. Blunder toward browner (longer cooking) for best surface and taste.

Painstakingly, with thick potholders, expel container from the broiler and either overturn the cornbread onto a platter or a rack.

Eat instantly with spread or enhanced margarine. Utilize Kentucky sorghum as well. Or, on the other hand Kentucky maple syrup or nectar.

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