http://www.thekitchn.com/feedburnermain
Honey is a sweet friend to pork, made famous by the ubiquitous honey-baked Easter ham. The trouble with a ham is that it’s big enough to be a burden in a small kitchen. (Some people contend that eternity is one ham and two people.) A tenderloin, however, makes just enough for two to four servings, and still makes one fine Sunday dinner.
http://www.thekitchn.com/feedburnermain
Easter bread comes in all different shapes and sizes, from hot cross buns to the Greek Tsoureki I grew up with — but it’s never been quite so adorable or easy. These Easter bread bunnies are quick to make and finished with a delicious surprise.
http://www.thekitchn.com/feedburnermain
This gorgeously burnished sweet bread has been an Easter tradition in Aachen, Germany’s westernmost city, since medieval times. Its name is derived from the local dialect’s word for Easter (Posch), combined with Weck, a regional term for white bread rolls. Poschweck therefore simply means “Easter bread.”
Served after the strict Lenten fast, the enriched celebration bread is studded with expensive (and high-calorie) ingredients like raisins and almonds, but what’s really special about Poschweck is the addition of whole sugar cubes, which get kneaded into the dough in addition to the dried fruit and nuts.
http://www.thekitchn.com/feedburnermain
The culmination of the Lenten period that begins much earlier in the year, on Ash Wednesday (February 10 this year), Easter is a joyous holiday with candy, culinary delights, and animal folklore. And while each country has its own unique customs, Germany’s Easter traditions deserve particular recognition. It was, after all, in western Germany that the Easter bunny, or rather Osterhase, was born.
http://www.thekitchn.com/feedburnermain
When I get a new pressure cooker, I pressure-cook water in it. I do this with every pressure cooker — even if it’s the same model, size, or brand. That’s because this “hot water test” not only reveals how the pressure cooker works and how much water does not evaporate, but it can also spot any issues or defects with the cooker.
http://www.thekitchn.com/feedburnermain
Is there any greater time of the week than Friday happy hour? The work week is finally done, but the weekend to-do list — filled with errands, events, and obligations — has yet to begin. It’s basically your free pass for the week.
So why not mark this magic hour or two with a fabulous cocktail … or two? Here are 12 of our favorites that are sure to get your weekend off to a good start.
http://www.marksdailyapple.com/
It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!
In June of 2011, I received my Bachelor of Science degree in electrical engineering at Bilkent University in Turkey, with a GPA of 3.28/4.00 (you will see why I shared my GPA later on.) At that time my weight was 358 lbs. Then I followed up with my Master of Science in Electrical Engineering at Arizona State University. (I am currently doing my PhD in the same program with a MS degree already in hand.) When I realized that I was coming over to a completely different country (even continent), I made up my mind on becoming healthier, taking control over my life and losing the extra weight I had been carrying on for years.
So at first, I started cutting calories, eating very little and exercising regularly. I’m not going to lie: I was losing weight. I had lost about 60 lbs that way in one year. However, I was constantly hungry, lethargic and foggy. After the first semester in my Master’s program, my term GPA was 2.89/4.00. So unless I did something about my health, I was going to fail the graduate program, be kicked out of school and forced to return to my home country. (When you have a GPA of under 3.00/4.00 after one year, you are done.)
Don’t get me wrong. I love my country, but I wanted to build my future here in the USA. So I stopped the calorie counting and exercising for one semester to save my education. I got a 3.78/4.00 (which increased my overall GPA to 3.33/4.00) in the next semester and secured my spot in the university for another year. But with that sacrifice, I gained some of the weight I had lost and was almost close to where I started. On the other hand, I was able to pass my classes with high grades and at the end I actually got my Master’s degree. As soon as that was done, I was admitted to the PhD program, but there was one problem: I was still unhealthy and obese. I knew there was a way to lose all the weight, get high grades and make contributions to the engineering world at the same time. So as any other engineering student would do, I started taking a deeper dive into the research in order to find out how I could get out of the unhealthy habits of dieting to lose weight and actually excel in my study at the same time.
Enter Primal living. I found out about your blog, which led me to reading peer reviewed publications and amazing books. I wanted to give it a shot because it all made sense. The picture I had understood back then was simple: If I eat what nature provides and keep my body moving/playing, everything will be in order. And like our ancestors, I will strive. It was simple as that, at first at least (after a while, I dug into more research and learned about human biochemistry and everything else, all thanks to you.) So I started eating more fat from good sources. I fell in love with avocados, which I never even tasted back in Turkey. I cut down on my carb intake. I started eating my carbs at dinner on my hard training days. I started enjoying grassfed/pasture-raised healthy ground beef and turkey, which I tried to stay away from for years. I started eating wild caught seafood like salmon, tuna, halibut, cod, scallops and shrimp. Then I finally tried wild caught sardines. OH MY GOD, I love eating sardines now.
Two years into my PhD program, I have a GPA of 4.00. It’s actually more with all the A+’s I got, but overall GPA does not go above 4.00. 
What is more is that I now weigh 190 lbs with some of my abs showing up, which you can see in the attached photo. I feel more energetic and more focused than I have ever felt in my entire life. I currently live in Phoenix, AZ where I get my sunlight every day, sleep eight hours every night and eat what nature supplies from our local farmers.
Let me explain a little bit more about what I did after finding out about Mark’s Daily Apple. After starting to read more and more on MDA, the information resonated with me. I began to understand what I should eat, how I should move, and how and when I should sleep. For example, some of the things I started implementing were: getting eight hours of sleep at night and cutting out the awful-tasting bread slices and “healthy” fruit juices (those sugar filled evil drinks) in my breakfast. For exercise, I stopped running on the treadmill like a hamster, and started lifting some weights like Grok, sprinting every once in a while, and my favorite: just moving around and walking in nature.
In Phoenix, there are tons of hiking trails and the beautiful sun is out almost 11 months of the whole year. Hence I started hiking more often, discovering new trails and I even started making new friends who were hiking the same trails. One thing I want to share here is that after walking around in nature, I realized that my sleep quality became better. After reading a little bit more about this, I realized that this was thanks to being close to the beautiful vibration of earth and getting the whole spectrum of the sunlight. Here is an example of a weekly workout:
And the rest of the days, I just simply walked or tried to stay active. It was that simple. I was not locking myself inside of a gym for hours and hours. I was just simply applying the good information put out by Mark.
So, thank you so much for putting this outstanding, incredible information out there. I’m trying my best to pay it forward by sharing my story and explaining to other people how a lifestyle change can impact our lives.
Thank you,
Mehmet Bugra Balaban
http://www.thekitchn.com/feedburnermain
In case you weren’t aware, last year IKEA, that Swedish furniture store you probably fought with your ex-boyfriend in, announced the addition of a glorious wall of pick-and-mix candies to its lineup of meatballs and modular furniture. There are dozens of chocolates, fudges, sour candies, gummies, and licorices on offer and they’re all free of trans fats, artificial colors, high-fructose corn syrup, and GMOs. It’s not exactly health food, but if you have a sweet tooth, it’s hard to resist. And at $7.99 per pound, the price is right, too.
A few scoopfuls are perfect for a movie snack or to keep in a little jar on your kitchen counter so you can pretend you’re the owner of an old-timey candy shop.
http://www.thekitchn.com/feedburnermain
Do you remember when Kraft said that it would be changing its classic mac and cheese recipe? They made an announcement that they planned to remove artificial preservatives, flavorings, and dyes from the product, and then they went quiet for a year. But they didn’t stop working!
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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