Saturday, May 21, 2016

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Capresso Cafe’ PRO Giveaway

Capresso Cafe' PRO Giveaway

The Café PRO features a state-of-the-art boiler that increases brewing pressure and temperature stability for perfect cappuccinos and other coffee specialties.

Whether you’re a beginner or a se… Read more →



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Apple, Cucumber and


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Fish Tartare: A Recipe from Good Fat, Bad Fat

Fish Tartare Top Image FinalIn honor of Primal Blueprint Publishing’s newest release, Good Fat, Bad Fat by Romy Dollé, we thought we’d share another recipe from this healthy fat resource. If you missed the Rösti with Fried Egg recipe from Tuesday, be sure to check that out too.

While this recipe calls for 3.5 ounces of sushi rice, keep in mind you can substitute cauliflower rice for a low-carbohydrate alternative. If you’re on board with white rice, and specifically resistant starch, then prepare the recipe as is.

For those of you new to the concept of resistant starch, the notion is pretty simple. Resistant starch is a type of carbohydrate that our digestive enzymes cannot break down, meaning it’s not absorbed in the small intestine of healthy individuals. As it applies to white rice, you simply cook-and-cool it. Check out The Definitive Guide to Resistant Starch if you’d like to know more about the topic.

And before you get all hopped up on good fat, here’s one last reminder about the Super Fat Bundle. This package includes a copy of Good Fat, Bad Fat, a jar of PRIMAL KITCHEN™ Mayo and Chipotle Lime Mayo, a digital copy of the PRIMAL KITCHEN™ Mayo Cookbook, and a bottle of Greek Vinaigrette and Honey Mustard Vinaigrette, all for only $49.95 (S&H included)! The offer ends May 25, so be sure to grab your Super Fat Bundle before you miss out!

Now, onto the good stuff you came for.

Servings: 1

Ingredients:

Fish Tartare
  • 5 oz (100 g) fresh salmon or tuna fillet
  • 1 tbsp (15 ml) tamari sauce (gluten-free)
  • Wasabi paste (quantity to taste, very spicy/gluten-free)
  • 7 oz (50 g) avocado, peeled
  • 5 oz (100 g) sushi rice or risotto rice, cooked (hot or cold)
  • Chives and spring onions, cut into thin rings (optional)
  • Optional: Wasabi mayonnaise (PRIMAL KITCHEN™ Mayo and a dab of wasabi paste mixed in to taste)

Preparation

  • Cut the fish fillet into small pieces
  • In a bowl, combine the tamari sauce with a little wasabi paste
  • Gently stir in the fish pieces and marinate in the refrigerator for 10 minutes
  • Cut the avocado into small pieces

Serving suggestions

Serve with ring mold:

  • Place the ring on the plate
  • Fill the ring with cooked rice and press it down. Place the avocado on top of the rice, and also press it down
  • Place the fish on top of the avocado
  • Remove the ring and garnish with spring onions, chives, and mayonnaise

If you don’t have a ring mold:

  • Line a small bowl with plastic wrap
  • Layer in the fish first, then the avocado, and then the rice. Press lightly on the rice
  • Put a plate on top of the bowl and turn the whole thing upside down
  • Carefully lift up the bowl and remove the plastic wrap if it has clung to the food
  • Garnish with spring onions, chives, and mayonnaise

Alternatives

  • Instead of using raw fish, try fried or poached. Strained fish (pickled in salt water) from a can also works well
  • The mayonnaise is optional
  • Low-carb version: Create the tartare with cauliflower rice

Tip

How to make Cauliflower Rice—a low-carbohydrate rice substitute:

  • Prepare, wash, and chop a cauliflower in a food processor
  • The cauliflower pieces should be about the size of rice grains
  • Cauliflower Rice can be cooked briefly in clarified butter, blanched in salted water for 2–3 minutes, or microwaved until tender

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4 Tips for Planning an Edible Garden

It’s the time of year when home gardeners begin to set a game plan for the season. Their excitement begins to build, as they know that what starts out as small seeds and plants will turn into a backyard bounty of edible goodness over the course of a few short months. Whether you are a seasoned gardener or a horticulture newbie, use these tips to get off to a fruitful start.

 

  1. Find the right space.

The best place to start digging is one with lots of sunshine and plenty of soil. If you have a designated garden spot, try to rotate the main area every couple of years to help prevent depleting nutrients from the soil. If a new spot isn’t an option, plant items in different spots than the year before — tomatoes on the opposite side of the garden and so on. Also, consider using a combo of raised containers and in-ground beds so you don’t take up your entire lawn. If you live in a wooded area, consider how to set up protection from hungry squirrels, rabbits, deer and other four-legged friends.

  1. Know your annuals and perennials.

Popular home garden choices like tomatoes, cucumbers, parsley, basil and summer squash need to be replanted each year. Starting these veggies from seed will take time, so be sure to check seed packages, as they will indicate approximately how long it will take to get to the desired end product. To give your home garden a bit of a head start, visit your local farm or farmers market for small starter plants. Other backyard favorites, like strawberries, blueberries and woody herbs (sage, rosemary, thyme and oregano), will come back from year to year. Place these items up against a fence or in some other convenient spot for long-term enjoyment.

  1. Plant things you will eat!

It’s easy to get caught up in the excitement, but growing too many things will lead to a bunch of extra work and extra food waste. Choose foods you know your family loves, and experiment with one or two new additions each year. Once you’ve gotten things in the ground, make a labeled sketch of where you planted them, especially for different varieties of tomatoes and produce you’re less familiar with.

  1. Get the entire family involved.

Let the kids choose a veggie to grow each year — it will hopefully inspire them to eat it. Divvy up the work and assign specific days or chores for each member of the family to tend to the garden. As the season goes on, many foods will need daily picking, and there’s always watering and weeding to be done.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.



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Clean Eating Barbecued Berries & Walnuts Skillet Recipe

Clean Eating Barbecued Berries & Walnuts Skillet Recipe

It’s nearly June, and barbecues everywhere are collectively firing up for some summertime deliciousness.

Typically, when we think of food off the barbecue, we think of things like meats and veggies.… Read more →



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