http://www.thekitchn.com/feedburnermain
Babka is a buttery, eggy, sweet treat that is filled, rolled, twisted, and baked; it lies somewhere between bread and cake. When you serve a great babka, it takes two seconds for folks to break out their “best ever” babka stories. Sometimes they even go right to the Seinfeld episode where Elaine and Jerry dispute whether cinnamon babka’s a lesser babka or not. This babka is certainly not lesser.
http://www.thekitchn.com/feedburnermain
Our choice of cooking fats that we employ in the kitchen seem to be constantly growing and evolving. Gone are the days when our choices were just butter or a bottle marked “vegetable oil.” Even all-purpose olive oil (extra-virgin or otherwise) is receiving some tough competition. Inspired by traditions from all over the world, we’re now experimenting with cooking fats like ghee, niter kibbeh, and coconut oil.
But here’s another one you should get to know that originates from North Africa. It’s funky, flavorful, and unlike anything you already have in your kitchen.
http://www.thekitchn.com/feedburnermain
When we first moved into our condo in Chicago, we loved everything about it — everything except the natural light. We were actually lucky to have good-sized windows that, in theory at least, would flood the living room with bright sunlight. But living in a city combined with the shorter daylight hours in Chicago’s winter meant fewer hours of sunlight for us — and our indoor plants.
So what to do when natural light doesn’t abound, but you still want the benefits of indoor plants — be they edible, decorative, or functional? Enter grow lights.
http://www.thekitchn.com/feedburnermain
Rich and nutty brown butter is a powerful ingredient that can transform just about any recipe into something truly magical. Making it can be tricky, though, so it’s helpful to know about the pitfalls before you get started.
http://www.thekitchn.com/feedburnermain
The growing number of direct-to-consumer meal plan companies and the ease of use belies a deceptively complicated business model. It takes a lot of planning, and a lot of people, to get that big box of ingredients for pad Thai burgers and ginger salmon cakes to your front door. For the folks at Plated, for example, it takes close to 500 people with multiple areas of expertise, from recipe development and sourcing, to packing and shipping, to technology and marketing. Here, we take a closer look at the business of meal kits.
http://www.thekitchn.com/feedburnermain
Granola has come a long way from being the crunchy hippie food it was once considered. Now popular with people of all stripes, this classic breakfast food has just as many variations as there are people to enjoy them.
Sweet, savory, loose, clustered — there’s no wrong way to make and enjoy a batch of granola. Take these 12 recipes as inspiration, and then explore and experiment until you create your own signature granola.
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!
I’ve always been active and in relatively good physical condition. Growing up we ate reasonable home cooked meals, which primarily consisted of meat and vegetables. I danced ballet two to three nights a week from the age of four, in addition to cheerleading, as I got older. I continued this lifestyle up until high school, and, despite the occasional illness usually associated with or aggravated by my allergies, I was quite healthy. I had no choice but to continue with my fitness regime once I joined the US Navy at eighteen. I served until I was twenty-two when I was honorably discharged. Once I left the Navy, I did have a period where I gained about 15-20 pounds, but I quickly realized it was because I had become more stagnant as I enrolled in university to pursue a career in science. Within a matter of months I had lost the weight again, was eating more consciously, and regularly going to the gym. I managed to maintain a good fitness level and physical condition throughout my twenties.
At the start of my thirties, whilst I was pursuing my PhD at Oxford University, I became much more sluggish, depressed, and fatigued. I was still doing all the same routines I had previously—eating the same type of foods, going to the gym, and sleeping well. Yet I couldn’t shake the state I was in. I then thought I was doomed like the rest of my family. My three younger siblings had all been diagnosed with Hashimoto’s disease since high school and my mother, who was one of eight children, had had her thyroid removed at age thirty because they simply could not keep her levels under control. Given the way I felt at the time, I was somewhat anticipating the same outcome for myself.
Going to the physician confirmed my fear that I had begun producing antibodies, but my levels weren’t yet at the stage of requiring medication. Then a few months later I fell pregnant. I didn’t think so much about feeling horrible and as I moved into the second and third trimester, I improved with the exception of having high blood pressure. As a result, I was induced and had my first child a week early. In turn, I had a five-day stay in the hospital to ensure I didn’t have any further complications.
On and off over the next several years and with having my second child, I struggled with depression and weight gain, despite being an active working mother and eating what I thought was a balanced diet. At the beginning of last year, after dizzy spells, chest pain, bloated belly, insomnia, weight gain, depression, eczema, thinning hair and skin peeling off the soles of my feet, I had had enough. I went to the doctor, who again confirmed my thyroid levels were out of balance. I was producing even more antibodies, but they wanted to wait until my levels soared before putting me on medication. I decided to take matters into my own hands because, frankly, I couldn’t go on living that way. It wasn’t a life at all to me. I did quite a bit of research on a thyroid diet and read how it had helped to improve the lives of other people. The most important factor seemed to be the elimination of gluten and the reduction of a number of goitrogenic foods as well as my caffeine intake. I did this and began to feel incredible. My symptoms almost vanished over night. I still had not lost all the weight, but I had lost some and that was a start. Unfortunately, that only lasted for about five to six months and yet again I was feeling sluggish, depressed and gained weight as my thyroid levels yet again crept up. Despite my desperate pleas to my physician to see a nutritionist, they always declined me and I simply couldn’t afford the hundreds of pounds they required for privately conducted blood and sample tests as well as consultation fees. I set out once again to find an answer.
This time it appears as though I have found it. I am now 17 weeks pregnant and a little more than a month into primal eating. I’m feeling great, full of energy and am sleeping well. I lost 10 lbs within the first two weeks of changing my eating habits despite being 12 weeks pregnant at the time. The greatest news I have had this week is that by changing to not only a gluten-free but also a grain-free diet, my thyroid blood levels in four weeks have all returned to normal. No more high TSH, antibodies, and low free T4. I am right where I need to be in my second trimester of pregnancy. I’m absolutely thrilled with the success of that alone. I have no doubt that once I deliver my lovely little one, I will be on my way to shedding even more pounds and still feeling great.
Thank you so very much to Mark and The Primal Blueprint for contributing to my success story so far and my new way of living.
Theresa
http://www.thekitchn.com/feedburnermain
As much as we like finding out about new wine varietals and off-the-beaten-path biodynamic producers, we often find that wine writing is a bit of a snooze. Which is too bad because we think wine is pretty great. We love a bottle of rosé on a hot summer afternoon (or even in the dead of winter), and we find that steak au poivre just tastes better with a glass of Bordeaux.
http://www.thekitchn.com/feedburnermain
This is a delicate, flavor-packed, nutrient-rich muffin that takes advantage of the grinding power of the food processor, but doesn’t take away from the tender crumb of a muffin. With chunks of figs, hazelnuts, and oats, this muffin passes for breakfast, but nothing beats it warm out of the oven with a pat of butter.
http://www.thekitchn.com/feedburnermain
From Apartment Therapy → Shy About Entertaining? Try This Easy “Gateway” Gathering Idea
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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