Serve these Bacon-Wrapped Honey Sriracha Chicken Bites on a piece of apple for the most delicious, paleo-friendly appetizer that only takes 30 minutes to make! Bacon. Sriracha. Chicken. Nuff said. This is one of those recipes that I had not planned on shooting (I usually plan out my content calendar weeks in advanced <—crazy, but…
Gold and pavé diamonds intertwine to form an everlasting symbol of love in the new Infinity round diamond engagement ring from De Beers.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/dpaVu3OknAg/
My personal response to the thinking that says I am a member of “The Food Police.”
No matter what you do, I can guarantee it’ll be even more umami-licious with a big celebratory platter of Magic Wings.
If you have time, marinate the wings for at least 4 hours in advance. But if your party guests are set to arrive in less than an hour, you can still make their eyes pop out of their skulls with these super-magical wings. Want to try ‘em?
- 4 pounds chicken wings
- 2 tablespoons Magic Mushroom Powder
- ½ teaspoon Paleo-friendly fish sauce (optional)
- 1 tablespoon melted ghee, coconut oil, or fat of choice
- 2 limes, cut into wedges
Place the wings in a large bowl, and throw on the Magic Mushroom Powder. Add some fish sauce if you feel like kicking up the umami even more. Then, toss the chicken with your hands to evenly distribute the seasoning. Cover and marinate the wings in the fridge for up to 24 hours.
A half-hour before serving, take the wings out of the refrigerator and preheat the oven to 425°F with the rack in the middleposition.
Place a wire rack on top of a foil-lined rimmed bakingsheet. (You’ll likely need to bake the wings in two batches, so if you have two
trays, use ‘em.) Grease the rack with the melted fat before arranging the chicken wings in a single layer. Pro
tip: Don’t overcrowd the wings, or they won’t brown properly!
Place the tray in the oven and bake for 15 minutes. Then,
flip each wing and rotate the tray. Bake for another 10 to 15 minutes or until
the skins are crisp, taut, and brown.
Plate and serve immediately with lime wedges so your party
guests can add a squirt before tearing into these piping hot wings.
Congrats! You did it! (And by “it,” I don’t just mean this recipe—I’m talking about your entire Whole30, ya dummy!) I know that 30 days of eating mindfully can seem like a long time, but you got through it—and with flying colors, am I right?
Now, don’t go off-the rails crazy tomorrow and start gobbling up grilled cheese sandwiches and root beer floats. You didn’t do all this hard work just to throw away all the benefits of a clean nutritional slate. Instead, follow the Whole30’s instructions on how to gradually re-introduce certain foods into your diet, and be careful to take note of how you feel. Develop a sustainable Paleo blueprint for yourself, and kick-start the rest of your healthy and delicious new life!
I’m glad you joined me on this January Whole30 adventure—and stay tuned: I have a super-duper wrap-up and a celebratory giveaway just around the corner!
SOURCE ARTICLE: : http://nomnompaleo.com/post/109558187838
In the realm of cooking and recipe creation I am 1 part creature of comfort and 1 part explorer of all things. You may notice on this site that I like to reuse ideas in different iterations for recipes (ie: creature of comfort). If I try a new dish or find new flavor combinations I love, I branch out into something new (1 part explorer). I find this balance to be rather satisfying because on days I don’t feel like cooking or need something quick, I summon my backlog of recipes/meals I’ve cooked and whip up something similar.
This particular dish is an iteration on a recipe I could barely bring myself to call a recipe (this asparagus and egg dish, to be exact). This dish is as simple as pan frying asparagus and cracking eggs on top. Given that it’s winter and there is no asparagus to be had, I reached for one of my other favorite hearty green vegetables: Brussels Sprouts.
What I love most about this dish is that it looks hearty (it is) and looks like something that belongs on your weekend menu for brunch (but rest assured, it comes together quick enough that even a weekday breakfast is worthy). I will say, however, this dish is aching to be eaten with over-easy eggs (trust me, I can attest that it’s just not the same when you have to thoroughly cook those egg yolks- thanks pregnancy!)
- ½ tablespoon butter or olive oil
- 2 cups quartered Brussels sprouts
- 2 large eggs
- 2 to 3 tablespoons bread crumbs
- Salt and Pepper, to taste
- Heat an 8″ skillet over medium-low heat. Melt the butter then add the quartered Brussels sprouts. Stirring occasionally, cook the Brussels sprouts until just tender and browning, 6 to 8 minutes. Create space for the eggs.
- Crack the eggs into the skillet, cover, reduce heat to low and let cook until the egg whites are set and yolks have reached your desired consistency (roughly 10 to 12 minutes for over easy and upwards of 15 minutes for cooked yolks).
- Sprinkle with bread crumbs and serve
SOURCE ARTICLE: : http://naturallyella.com/2015/01/29/brussels-sprouts-and-eggs/
It was a nice day for a white wedding yesterday, but an even better day to see Billy Idol at the Beacon Theatre in New York City. I first saw Billy live nearly 31 years ago … to the day! That show was at the Capitol Theatre in Passaic, N.J., on Feb. 4, 1984. I […]
SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/nbjob2pYxo4/
It’s insulting what these designers do to these women.
The post Project Runway’s Tim Gunn Goes In: “Fashion Seems to End at Size 12″ appeared first on A Black Girl’s Guide To Weight Loss.
I don’t generally reproduce press releases but I can hardly improve on this one.
[WASHINGTON, DC] – U.S. Senator Richard Durbin (D-IL) and U.S. Congresswoman Rosa DeLauro (D-CT) today introduced the Safe Food Act of 2015,, which would create a single, independent food safety agency. Currently food safety oversight is split up among 15 different agencies, resulting in a patchwork where no single voice guides industry, retailers and consumers. Durbin and DeLauro introduced similar legislation in 1999, 2004, 2005 and 2007.
Let’s give them credit for persistence in the face of adversity.
The Safe Food Act would:
- Transfer and consolidate food safety authorities for inspections, enforcement and labeling into a single food safety agency
- Provide authority to require the recall of unsafe food
- Require risk assessments and preventive control plans to reduce adulteration
- Authorize enforcement actions to strengthen contaminant performance standards
- Improve foreign food import inspections
- Require full food traceability to better identify sources of outbreaks
The Government Accountability Office has been pressing for a single food agency for decades, mainly because food safety authority is largely split between FDA and USDA in ways that make no sense at all.
It’s terrific that DeLauro and Durbin are taking the matter up again and writing op-eds to encourage support.
They deserve all the support they can get!