Court confirms constitutionality of the Mexican soda tax

Last week the Mexican Supreme Court passed down its judgment on a writ of unconstitutionality (amparo) filed against the soda tax that went into effect in January 2014.

This unanimous judgment:

Documents (in Spanish):


A Family Of Bears Teaches You Everything You Need To Know About Soft Drinks


These lovely polar bears are delivering a “new” kind of message about your favorite soft drinks!

The post A Family Of Bears Teaches You Everything You Need To Know About Soft Drinks appeared first on A Black Girl’s Guide To Weight Loss.


Barley and Asparagus Omelette

Barley and Asparagus Omelette | @naturallyella

As I walked off the plane after landing in California, I took a deep breathe. I love Illinois but with the snow and the cold, it was nice to be back in California where spring is in full swing. The trees are budding, the almond orchards flowering, and windows open during the day (sorry everyone who is still dealing with snow!) With the arrival of spring, this also means the transition into spring produce.

Asparagus | @naturallyella

Every year when asparagus season hits, I go overboard. I find ways to eat asparagus all the time and most of the times, it’s in some easy meal that I can get from start to finish in less than 20 minutes. I also am keen on combining asparagus and eggs, like this omelette.

Barley and Asparagus Omelette | @naturallyella

When I make an omelette, I like to make it an event. While I don’t like to overly stuff it full, I like to make sure the omelette will keep me full and moving for the morning. I’m also a big fan of showcasing the filling on top (primarily because of how gorgeous the produce usually is- like this radish omelette I made for The Kitchn!)

Barley and Asparagus Omelette | @naturallyella

On a separate note, I’m headed to Expo West today to see what’s available in terms of natural foods (and hopefully hearing Mark Bittman speak!) Be sure to follow along on twitter and instagram to see what I’m up to (and if you’re at the conference- let me know!)

Barley and Asparagus Omelette
Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Author: Erin Alderson
Serves: 1

  • 2 teaspoons olive oil
  • ½ medium shallot
  • 3-4 stalks asparagus
  • ½ tablespoon butter
  • 2 large eggs
  • 2 tablespoons milk
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup cooked barley
  • ½ ounce shredded gouda, mozzarella or mild, melty cheese

  1. In an 8″ skillet, heat olive oil over medium-low heat. Dice shallot and slice asparagus on the bias into ¼ pieces. Add the skillet and sauté, stir often, until asparagus is tender,4 to 5 minutes. Remove from the pan, set aside, and wipe out pan if necessary.
  2. Still over medium-low heat, melt butter in the 8″ skillet, swirling until the bottom of the pan is covered. Whisk together the eggs, milk, salt, and pepper. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle ½ ounce cheese, barley, and ½ the asparagus mixture. Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until cheese melts. Serve with remaining asparagus mixture.

If you would like to make more than one serving, multiply ingredients by the number of people you would like to serve.


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CALIA by Carrie Underwood Review- Studio-to-Street

CALIA by Carrie Underwood Review- Studio-to-Street

Confession: I pretty much live in active wear – aka- I find a way to some how incorporate workout tanks and leggings into almost every single outfit I wear, no matter the occasion. I think Blake has finally come to accept that YES, yoga pants are pants. My entire wardrobe is based off of 3 main criteria: 1. Comfort…

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