http://www.thekitchn.com/feedburnermain

Can I share with you my current favorite flavor combination? Put harissa, a spicy chile paste, and honey together and pow! You get an instant punch of complex, sweet-spicy flavor.

This easy baked chicken dish takes full advantage of this dynamite duo, with harissa and honey flavoring a base of chickpeas and tomatoes as well as serving as a seasoning for chicken thighs.

Everything gets thrown into a baking dish and, 40 minutes later, out comes crispy-skinned chicken over saucy legumes. Spoon everything over couscous or just toss together a green salad to go alongside — you really can’t go wrong with either one for an easy dinner.

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When I was growing up in Minnesota, I had cucumbers every single day for lunch. While I didn’t always eat the sandwiches my mom made me (sorry, mom), I always ate my cucumbers because they were delicious. These cucumbers were nothing special, honestly, which is really a testament to the glory of this crunchy vegetable. All my mom would do is drench the cucumbers in vinegar and salt and they became the not-quite-a-quick-pickle of my dreams.

That’s why I was so excited to see these California cool cucumbers from Gaby Dalkin’s new cookbook, Everyday California Food, featured on one of my favorite vegetarian blogs, Cookie + Kate. They’re basically the adult version of my favorite childhood snack.

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These bars slip into that magical niche of snacks that seem — and taste — like candy but are still, at least ostensibly, healthy. They are made without refined sugar, require zero cooking, and can last in a backpack all day. Packed with peanuts and topped with a thin layer of chocolate, they are also the perfect energy-boosting snack to get you through a workout, an afternoon class, or a weekend hike.

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

Day 354 Of 360

Rest as needed between sets. Today focuses on position, execution, fluidity; Pace and weight are to follow, not lead. Take time, make positional adjustments as needed, and adjust weight accordingly. When scheme is listed as “5 x 5″, it always refers to “Sets” x “Reps”.

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http://www.thealternativedaily.com/

Like many products before it, kombucha seemed to appear overnight. A trend had been set and the health food industry began to take notice. And like any food or beverage that hits the market, not all products are created equal — including something has healthy as kombucha. Why consume kombucha? Although we now have access […]

http://chriskresser.com/

Yes! I wish there was more out there to rebut the misinformation Lynch and others like him put out there about folic acid and perhaps other things as well. It’s hard to find anything countering it unless you’re specifically searching for it. When I realized I had a folate deficiency, I was afraid to try a folic acid supplement because I have the compound heterozygous MTHFR SNPs and had read all about how bad folic acid was. Funny thing is, I’d used products with folic acid in them for years with no issues. I’ve had trouble figuring out how much to supplement and if I actually need all the B vitamins, but to this day I feel I’ve suffered ZERO issues from folic acid itself. Also, I’ve had no issues with cyanocobalamin. I know there are some that do better on methylated forms, but this is definitely not true for everyone. I’ve personally never tried them, but since folic acid works, is more readily available, and is less expensive, I think I’ll stick to it unless my circumstances change.

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

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http://chriskresser.com/

Chris, is there anyone in the Raleigh/Durham area that can offer the type of health care service that you provide in California?

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

In 2015 I ran my first half marathon. I went through the literal blood, sweat, and tears that one does in such a test of willpower, and when I came out the other side, absolutely amazed at what I had just been through, I knew that the power of fitness was something I needed to share.

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Almost every food magazine has a test kitchen where they develop and refine recipes. But there’s nothing quite like America’s Test Kitchen, the powerhouse behind Cook’s Illustrated and Cook’s Country — along with, of course, the America’s Test Kitchen cooking show on PBS, dozens of cookbooks, numerous radio shows, and an ever-growing collection of online content.

We’ve been fans of their work for more than a decade. In the nine years that we wrote our cooking blog, The Bitten Word, countless readers wrote us to recommend different America’s Test Kitchen recipes that had become their “go to” for everything from meatloaf to chocolate chip cookies.

But what’s it like to actually work in America’s Test Kitchen? To find out, we reached out to Jack Bishop, the company’s chief creative officer. Jack gave us a behind-the-scenes look at ATK, including how a recipe gets developed, what it’s like to slice open a Yeti cooler, and why caramel is the bane of the test kitchen.

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