We can’t believe that our 21 day sugar detox has come to an end and that this is the last week of January in 2015?!? How has your January been? Ours has been busy The 21 day sugar detox really helped us get our focus back! We feel great and enjoyed doing it. We know […]
Happy Monday frands! I hope you had a great weekend! Mine was super chilled, I spent most of it cleaning the condo and working! Blake is back in school for his last and final semester. 6 more weeks and he’s officially got his MBA from the University of Minnesota. I give the man major props…
SOURCE ARTICLE: : http://fitfoodiefinds.com/2015/01/low-carb-spiralized-recipes/
Shower her in kisses and love hearts with Valentine’s Day jewellery that puts a cool spin on these traditional romantic motifs.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/NVtwoq8B4Xo/
Few gems attract the eye like a top-quality ruby. If you really want to spoil someone this Valentine’s Day, do it with a one-off piece of ruby jewellery.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/vNjGX6eoomI/
How loving myself taught me how to love someone else.
The post How Do You Know When You Love Someone… Or Yourself? appeared first on A Black Girl’s Guide To Weight Loss.
The Screen Actors Guild Awards took place last night in Los Angeles, and the only thing that matters is that Joan Collins was there. Obviously, she gets my coveted Best Dressed/Wear What You Want combo award because no one can compete with Alexis Morell Carrington Colby Dexter Rowan. I’m surprised that the other celebrities didn’t […]
SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/ObIwx8SfP6M/
Okay—I can’t help myself. I have another Paleo Super Bowl snack for you.
Get your hands on some pineapple and Whole30-friendly bacon, and POW! Bacon-Wrapped Pineapple happens.
It doesn’t get much simpler than two ingredients and a box of toothpicks. This porky bite blends sweet and savory, crunchy and juicy. Serve Bacon-Wrapped Pineapple at your Super Bowl bash, and even the football fanatics in your living room will have a hard time focusing on the game.
Ready to make ‘em?
Makes 40 pieces
- 1 fresh pineapple
- 1 pound (~20 slices) bacon
Make sure to pick a ripe pineapple: a plump one with a bright green crown, golden yellow body, and a strong, sweet aroma at the stem end. Or if you’re lazy, go ahead and buy a container of pineapple chunks.
Preheat the oven to 400°F, and soak about 40-50 toothpicks in a bowl of water for about 10 minutes. Line a rimmed baking sheet with foil or parchment paper. Core and cut the pineapple into medium-sized (about 1-inch) chunks. Put the pineapple in a strainer atop a bowl to collect the juice.
Halve each slice of bacon by cutting across the middle. Put the bacon in a bowl, and pour the leftover pineapple juice on the bacon slices.
Wrap each pineapple chunk with a piece of bacon, and secure the bacon to the pineapple chunk by running a toothpick through the middle.
Arrange each piece on the baking sheet and roast in the oven for about 20 minutes or until the bacon is crispy, rotating the tray from front-to-back halfway through the cooking time. (Broil for a minute at the end of the cooking time if needed.)
Transfer the pieces to a wire rack atop another tray to allow the hot bacon drippings to drip off before plating.
SOURCE ARTICLE: : http://nomnompaleo.com/post/109177727523
I haven’t done a week in review post in a month! In case you missed it, here’s what was on the blog in the last few weeks. Monday, Dec. 22: My Victoria buckle ring in Vogue Gioiello. Tuesday, Dec. 23: Wearing vintage for a birthday dinner. Wednesday, Dec. 24: A holiday wish list inspired by […]
SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/6rVoYGYU0DE/
A brief look at The Dukan Diet… and again, why dieting is so stupid.
The post The Dukan Diet: A French Version of Atkins Debunked appeared first on A Black Girl’s Guide To Weight Loss.
Another Sunday, another cookbook except this time, I’m telling you about a cookbook that’s pretty near and dear to my heart. You might have noticed when I redesigned the site back in December, I snuck this gem into the sidebar but haven’t actually done much talking about it. So I figured it was time to give you a sneak peak into my new cookbook: The Easy Vegetarian Kitchen. EVK is due out in Mid-April and is available for preorder now!
I’m so excited about this book and I’m hoping you will be too. This book was born out of a desire to write a vegetarian cookbook but do something slightly different (because there are SO many beautiful vegetarian cookbooks out there)! EVK is comprised of my 50 of my go-to, classic recipes (ie: base recipes) and then each classic recipe has 4 variations- one for each season.
I came about this idea when I first started a new series on the blog (this base recipe series) that didn’t turn into much of a series because all the steam power went into this book. I wanted this book to be less about the individual recipe and more about playing in the kitchen, with the ingredients you have on hand during the individual seasons. My hope is that EVK will inspired you with a fresh, seasonal approach to vegetarian cooking.
Without further interruption, a few sneak peaks from the book:
This recipe is straight from the cookbook and one of my favorite entertaining (vegetarian) recipes. The process of making the galette may look a bit daunting but the great thing is that it’s free-form and doesn’t need to be perfect (in fact, the more rustic, I think the better it looks!). If you have any rutabaga or turnips on hand, feel free to mix those in to the parsnips as well!
- 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
- ¼ teaspoon sea salt
- ¼ cup (56 g) cold unsalted butter
- 1 ounce (28 g) cream cheese
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons (30 ml) cold water
- 1 parsnip, thinly shaved
- 1 tablespoon (14 g) unsalted butter, melted
- ½ teaspoon dried thyme
- ½ cup (120 g) ricotta
- 2 teaspoons honey
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- Egg wash
- 2 tablespoons (30 ml) heavy cream
- 1 large egg
- Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
- To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
- To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
- Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
The post Parsnip and Thyme Galette + The Easy Vegetarian Kitchen Cookbook appeared first on Naturally Ella.