http://www.thekitchn.com/feedburnermain
(Image credit: The First Mess)
Any 4th of July spread needs a good slaw. This year, we’re trying something a little lighter and brighter than the traditional mayo-based version. This recipe features a whole host of crunchy vegetables and a tangy citrus-miso dressing. Amid a sea of brats and buns, this slaw provides a welcome pop of color.
http://www.thekitchn.com/feedburnermain
(Image credit: Giant Eagle)
When you write about food, you get to sample some pretty interesting things — exotic marmalades, fancy ketchup, artisanal honey from specially fed bees. All of these items are delicious, don’t get me wrong — but sometimes, you crave a classic. Sometimes, you just need the food equivalent of a hug, and for me, that item (or condiment, at least), is French’s classic yellow mustard.
Originally Posted At: https://breakingmuscle.com/feed/rss
Counting calories, using food scales, tracking macronutrients, timing meals down to the minute, and using other tedious dieting methods are all the rage these days. If it isn’t backed by science or uttered by some decorated nutritionist with a ton of letters behind his or her name, then it is thrown on the bro-science heap of hunches, uneducated opinions, and old wives tales.
Originally Posted At: https://breakingmuscle.com/feed/rss
The CrossFit Journal recently published an article on whether affiliates should do their own programming or get programming from outside. But on closer inspection, it incidentally ends up forcing one to question whether there is such a thing as “CrossFit programming” at all.
The article starts off with details about pricing:
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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