How Often Your Kids Should Floss (and Other Baby Teeth Tips) http://ift.tt/1ILZGKj
SOURCE ARTICLE: : http://fbglife.tumblr.com/post/115133098178
Stop doing this. Stop your loved ones from doing this. Staple them to a seat and force them to stay there, for all I care.
The post When Woman Dies From Booty Injections in Salon, Salon PACKS UP AND LEAVES appeared first on A Black Girl’s Guide To Weight Loss.
GEM-A-PORTER knows how to sparkle in Brazil with diamonds and Paraiba tourmalines. If you read 10 THINGS TO KNOW ABOUT …
SOURCE ARTICLE: : http://gem-a-porter.com/2015/03/31/ara-vartanian/
The best recipe for the healthiest baked donut made from just 3 ingredients and no sugar added! We are excited to share this recipe with you today. We shared it last week on instagram and facebook and everyone loved it. Now we are have the more official recipe and recipe video for you so you can…
Congratulations to Sonja Connor, president of the Academy of Nutrition and Dietetics, for this decision about the Kids Eat Right partnership with Kraft (this letter was sent to me by several AND members). Congratulations also to all of the AND members who let their disappointment with this partnership be known.
I want to update all of you on a few immediate actions we are taking on the Kids Eat Right pilot initiative with Kraft. As our Academy members, you deserve the most immediate as well as accurate information that we are able to provide.
The Academy and Kraft are in discussions to terminate the contract for our pilot program. This will take a short period of time to complete. We will continue to keep you posted as we move to finalize the termination.
Elements of the program are already in motion and cannot be changed. On April 1, Kraft Singles will begin appearing on retail shelves with the Kids Eat Right logo on the packaging. We are working with Kraft to limit the time it remains on the shelves.
The Academy deeply regrets the circumstances that have led to the pending termination of this initiative. As we have shared previously, we launched this initiative to raise consumer awareness about the importance of having vitamin D and calcium as essential nutrients in children’s diets.
This pilot initiative was never intended to be an official Academy endorsement of a particular product, which is strictly prohibited by our policy and is expressly included in all contracts.
The Board and Academy leadership are taking immediate steps to avoid a similar situation in the future. We will engage with the Academy House of Delegates and with all Academy members on future initiatives to promote healthful foods and nutrition in the most professional, ethical and transparent manner possible.
Thank you for your continued support of the Academy and your patience as we resolve this situation.
And congratulations to Andy Bellatti, founder of Dietitians for Professional Integrity, a group working to uncouple the Academy from its cozy ties to food companies (these were documented by Michele Simon a couple of years ago). His quote in the New York Times:
Hopefully, this is the beginning of much-needed and much-overdue dialogue on the academy’s corporate sponsorships…Dietitians need to continue advocating for an organization that represents us with integrity and that we can be proud of, rather than continually have to apologize for.
Melissa Pearce reports on the celebrations marking the centenary of Coober Pedy opal mining in Australia, which reach a crescendo this Easter.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/4jU81428Xo0/
Omega and Zenith took a trip down memory lane at Baselworld with new vintage style watches that are dead cool.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/tMVkc7_uP1U/
These peanut butter and jelly overnight oats are the perfect way to start off your morning! They’re packed with fiber, protein, and a whole lotta lovin’. I am a sucker for anything peanut butter. I mean let’s get real…like 50% of the recipes on FFF are peanut butter related. Sorrynotsorry. This recipe has a peanut butter base…
SOURCE ARTICLE: : http://fitfoodiefinds.com/2015/03/pb-j-overnight-oats/
Five – maybe six – things that I’ve learned from committing to a daily yoga practice.
Ever feel like NOT cooking? Yeah. Me, too.
I just got home a few hours ago from a whirlwind trip to DC (where I attended the IACP Conference) and New York (where I was a panelist—along with my Paleo pal and Andi Mitchell’s It Was Me All Along. At the Cherry Bombe Jubilee, I picked up an armload of new reads: Mimi Sheraton’s 100 Foods to Eat Before You Die (I got her to sign my copy), Tanya Holland’s Brown Sugar Kitchen, April Bloomfield’s A Girl and Her Pig, and Aki Kamozawa’s Gluten-Free Flour Power. All were fellow presenters at this super girl-power food confab.
But I hadn’t seen my boys since the middle of last week, and as soon as they got home from school, we fell right back into our regular routine. I started prepping dinner while they did homework and chatted me up about all the stuff I’d missed: an Easter egg hunt at their kung fu studio, Big-O’s science fair project, Sunday swimming with their dad, the steak dinner that grandma made, and Lil-O’s decision to fill his diary with drawings of his beloved stuffed cat, Cat. (That’s her name.)
No recipe needed tonight—instead, I just pulled an old trick out of the hat. I cut up all the vegetables that Henry had neglected to cook while I was gone, and tossed them with salt, pepper, and ghee. The veggies went into a roasting pan, along with a chicken I spatchcocked with my trusty kitchen shears.
I rubbed a generous amount of salt and ghee both under and over the skin of the bird before popping the whole shebang into a preheated 425°F oven.
After about 45 minutes (or more precisely, once the breast registered 150° F on a meat thermometer and the thigh meat hit 170° F—and yes, thermometers are key, people), I rested the chicken on a carving board…
…and added a squeeze of lemon to the vegetables on the bottom of the pan.
It’s not pictured here, but I also roasted broccoli, because: (1) it’s easy, and (2) extra vegetables never hurt anyone. Plus: leftovers are my friend.
After Henry got home and we all tucked into plates of chicken, I picked up my phone and scrolled through my Twitter feed. The fabulous Andy Cohen tweeted that he was stuck on the tarmac waiting to take off for Brazil, and was taking questions.
I had a burning question, and he had the perfect answer:
Why is it so perfect? ‘Cause if Andy ever came over for dinner, we wouldn’t have to fight over the same cuts of bird.
I’m thighs all the way. How about you?
SOURCE ARTICLE: : http://nomnompaleo.com/post/115099379963