http://www.thealternativedaily.com/
It’s hard to find anyone who doesn’t like ketchup. It’s an essential component of any fried ensemble, hot dogs wouldn’t be the same without it, and a good dollop of the stuff will go a long way towards making a dull burger a whole lot tastier. There are people that literally don’t go anywhere without […]
http://www.thealternativedaily.com/
It’s official: parenting reduces us all to head-scratching buffoons. Having only recently become a parent, I can absolutely relate to others like me who have spent most of their time as a new mother or father in a state of utter confusion. And with the passing of the months, you’d think things would get easier… […]
Originally Posted At: https://breakingmuscle.com/feed/rss
Week 6 of this year’s Fit for the Holidays challenge starts this Sunday. Please read Fit for the Holidays Challenge introduction if you haven’t done so already. The challenge runs until December 24th and started October 8th. We’ll release the next week’s list of daily challenges every weekend.
http://www.thekitchn.com/feedburnermain
In my opinion, sweet potatoes are a superfood on many levels. Not only are they incredibly nutritious (a one-cup serving offers 65 percent of our daily requirement for vitamin C and as much as 700 percent of the recommended daily requirement for vitamin A), but they also have a fairly low glycemic index of 17. They’re also easy to find, easy to store, and easy to cook and they can function equally in sweet or savory recipes. But most importantly, they’re delicious.
http://www.thekitchn.com/feedburnermain
Yes, yes, y’all, I still meal plan the week of Thanksgiving! It keeps us all sane and from blowing through our dining-out budget before the holidays. Luckily with Thanksgiving covering dinner Thursday and probably Friday too, I’ll need just a few meals this week.
Here’s what my family of four will be eating for dinner leading up to Thanksgiving, as well as a peek at our Thanksgiving menu and plan for leftovers.
http://chriskresser.com/
Great news people!
I actually forgot about this site for 2 years. Recent studies show that processed sugar and processed wheat are the 2 main contributors to divertic. I’ve been off sugar for the most part, and wheat for the last 3 years and haven’t had a single problem. I eat tons of strawberries, popcorn, blueberries, chia seeds and have no issues at all. Seeds never were a problem for me but for some reason people attribute seeds to divertic.
This disease can virtually be graphed over the top of a processed flour proliferation chart.
http://www.thekitchn.com/feedburnermain
As we come up into entertaining season, a lot of us are expecting houseguests. Whether they’re spending the night or just stopping by for dinner, there are certain things you can do to make your visitors feel extra welcome in your home. Here are a few.
http://www.marksdailyapple.com/
You really can’t go wrong with Brussels sprouts and bacon. Roasted together, this is a vegetable side dish fit for a holiday feast or even a simple weeknight meal. What makes this particular version extra tasty is a splash of Primal Kitchen® Balsamic Vinaigrette.
Tangy and sweet, Primal Kitchen Balsamic Vinaigrette isn’t just for greens. It’s a perfect marinade for vegetables, too. Made with avocado oil, this vinaigrette is a flavorful and healthy option for high-heat roasting and grilling and coats your veggies with monounsaturated, heart-healthy fats and antioxidants.
You’ll love Primal Kitchen Balsamic Vinaigrette with Brussels sprouts, but try it with any of your favorite roasted veggies. It’s an easy way to add special flavor and more nutrients to almost any type of roasted vegetable.
Servings: 4 to 6
Time in the Kitchen: 10 minutes, plus 35 minutes for roasting
Ingredients
Instructions
Preheat oven to 400º F. Line a baking sheet with foil.
Toss Brussels sprouts with the balsamic vinaigrette and avocado oil until coated. Season lightly with salt and pepper. Spread Brussels sprouts evenly in one layer on a rimmed baking sheet.
Scatter diced bacon on top.
Roast 35 minutes. Stir several times while roasting, to keep the Brussels sprouts from drying out. Brussels sprouts should be nicely browned before they come out of the oven.
Splash a little bit more Primal Kitchen Balsamic Vinaigrette on the Brussels sprouts before serving.
Sprinkle a fresh herb on top (such as thyme, oregano or basil). Serve warm or at room temperature.
The post Balsamic Roasted Brussels Sprouts appeared first on Mark’s Daily Apple.
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As Thanksgiving draws near, perhaps the biggest question that looms is just how you’ll prepare your prized turkey. You could go completely no-frills and stick with nothing but salt and pepper, or you could embrace brining because you’re one of those people who has been doing it for years.
What about trying something new next week? This may sounds risky if you’ve had a tried-and-true method for countless Thanksgivings, but there’s not much risk at all if trying something new just involves any seasonings you already have in your kitchen. These new, pantry-friendly preparations are as flavorful as brining, yet almost as no-frills as salt and pepper. Here’s how to shake things up this year.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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