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Think of dashi as a delicate vegetable broth. Japanese cooking uses this cornerstone ingredient in much of the cuisine — so much so, that Japanese cooks make dashi daily or rely on dashi powder or packets to prepare the broth. Dashi can not be replaced or replicated with any other stock or broth, making it a powerful tool for cooking and eating.

<p><a href=’http://www.thekitchn.com/what-is-dashi-and-how-should-you-use-it-beyond-miso-soup-236299′><strong>READ MORE »</strong></a></p>

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A rotisserie chicken just may be the best grocery store shortcut on the planet. Pick one up and you’re looking at multiple stress-free dinners and lunches. When it comes to making a quick pot of soup, it’s a no brainer — having the meat already cooked means that you can have a slow-simmered taste in no time. Here are five tips to utilize rotisserie chicken in your weeknight soup routine.

<p><a href=’http://www.thekitchn.com/5-tips-for-turning-your-rotisserie-chicken-into-soup-236434′><strong>READ MORE »</strong></a></p>

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Stockholm is known for its famous meatballs, but there is so much more to the delicacies of Sweden. If you’re planning a trip to this city and are trying to determine the best places to eat and drink, we’ve got you’ve covered. On the streets of Stockholm, we learned where to find all those hidden gems from the people who know this city best: the locals.

After all, traveling to new places is all about immersing yourself in their culture — and that starts by exploring the local food and beverage scene. Enjoy your trip to Stockholm!

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Elle Russ had a great chat with Dave Asprey. Good stuff.

It’s the last week to grab some free bonuses with your copy of Primal Blueprint Publishing’s newest title, The Paleo Primer: A Second Helping. 

Research of the Week

American kids are among the world’s least fit.

Staying physically and mentally active reduces cognitive decline.

“Tech rage“: Americans are apparently throwing, sobbing into, and screaming at their smartphones on a regular basis.

Humans truly are domesticated.

New Primal Blueprint Podcasts

Episode 138: Elizabeth Resnick: Host Elle Russ hangs out with former MDA success story about her transition from a vegan diet, how going Primal helped her skin, digestive, and anxiety issues, and how the shift has changed her life.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

• The Definitive Guide to Wine
• 6 Reasons Mistakes Are Important For Success
• Why the Variety of Your Protein Sources Matters

Interesting Blog Posts

Eating 3-4 egg yolks a day could improve your blood lipids and reduce liver and belly fat, if this rat study is to be believed.

Soylent stops selling its food replacement bars after customers complained of nausea and vomiting.

Warming up, or learning up?

Media, Schmedia

In an exceedingly safe world, the biggest danger children face is the moralizing stranger.

A Silicon Valley techie wants to reduce smartphone addiction despite working in an industry that depends on it for growth. Can he succeed?

Big Soda has pumped big money into major health organizations to suppress information about the health effects of sugar consumption.

Everything Else

When automation fails, we’re not always ready to assume control.

Man, I want to see what this guy can do on a Bosu ball.

Zuck hunts.

In the future, electronic cutlery will make your broccoli taste like chocolate. Gross.

Did primate evolution begin in India?

A new lawsuit claims Pepsi’s Naked Juice isn’t actually healthy.

A vegan tourist arrives in New Zealand, discovers they have sheep, is triggered.

“The whole world is in your lap.”

Gluten-free has really come a long way.

And now, bears playing with balloons.

Things I’m Up to and Interested In

Deal of the week: I’ve partnered with Dry Farm Wines to give you a fantastic deal on some truly Primal-approved wines.

Product I’m excited about: Purple sweet potatoes have reappeared at Whole Foods.

A quote I found helpful, particularly given the current political/media climate: “Dwell on the beauty of life. Watch the stars, and see yourself running with them.”—Marcus Aurelius.

The blog post that most piqued my interest: “The Secret Life of Trees”—Another tree article? Yep. As you read, consider the dichotomy between the organic, bottoms-up nature of tree community support systems and the government-ordained, top-down system we have. Which is more Primal?

My favorite fun (and also mindblowing) fact of the week: The universe contains 10 times more galaxies than previously thought (PDF).

Recipe Corner

• Crispy roasted pig face. Oh, and I think there are some leaves in there, too.
• Straight from the birthplace of pasta comes Hawaiian spaghetti.

Time Capsule

One year ago (Oct 16 – Oct 22)

• A Brief History of U.S. Dietary Guidelines – What have they been telling us to eat all these years?
• Health Perspective for Every Stage of Life: Part 2 – How should oldsters approach health?

Comment of the Week

“My favorite oil is melted butter”

– Great choice, wildgrok.

The post Weekend Link Love – Edition 422 appeared first on Mark’s Daily Apple.

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We love chickpea nuggets because they’re a kid-friendly snack with a crispy, crunchy exterior and can be dipped in your favorite sauce. Here’s what you need to know about chickpea nuggets — including a recipe for making them!

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Rich tomato soup is a classic recipe rivaled only by maybe chicken noodle or matzo ball in nostalgia. While you might have a go-to recipe, there are always things you can do to soup to boost the flavor. For tomato soup in particular, here are a few things you can do to make it better every time.

<p><a href=’http://www.thekitchn.com/5-things-we-do-for-better-tomato-soup-236387′><strong>READ MORE »</strong></a></p>

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(Image credit: Abby Stone)

From Apartment Therapy → 10 Things To Do the First 10 Minutes of Your Day

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Originally Posted At: https://breakingmuscle.com/feed/rss

I started my journey as a strength and conditioning trainee when I was 12 years old. My dad signed me up for a program in Pewaukee, Wisconsin at a facility called NX Level Athletics. Since then, NX has been my home away from home. Every time I visit home I go to NX, catch up with the coaches, and get my weightlifting training in. The coaches and people associated with that facility are great friends, and they are where my passion for training came from. I now train five days a week without exception.

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