Food Fight: LUNA Chocolate Cupcake vs. Level Life Double Chocolatey Chip http://ift.tt/1tkr12Z
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Morning, friends! We have some snow here in DC today – enough to cancel my morning track workout and to give the government a 2 hour delay, but that’s about it. I hope those of you farther north are staying safe under the piles of white stuff it sounds like you’re getting – yikes! Since my track workout was cancelled, I decided spur of the moment to sign up for a lunchtime trial class at OrangeTheory! I’ve been wanting to try it out forever (they give you a first class free) and I figure that’s just as close to a track workout as I can get. I’ll let you guys know what I think – rushing over there in a minute!
As for yesterday’s workout, I headed to the pool! It had been awhile since I’d gone swimming and it felt nice to get back in there. My triceps were actually really sore from the pole hiking I did over the weekend at Canyon Ranch!
On the food front, yesterday for lunch I made one of my standard favorite massive salads. Lots of greens and veggies, plus some canned chickpeas, 90 second microwave brown rice, avocado, and homemade balsamic vinaigrette. Delish!
For dinner last night, I made the world’s most random casserole. I was planning to make Mexican Lasagna (<—recipe) since it's on the Winter Shape Up meal plan, but I totally forgot to get more tortillas, so I got creative. I was inspired by my Mexican Brown Rice Casserole from a million years ago, and did a sort of variation on that!
Into a large bowl, I threw: leftover cooked chopped chicken (about 2 cups?) + 1 cup hummus + 1 cup salsa + 2 eggs + 1 can black beans (drained/rinsed) + 1 container 90 second brown rice. Mix it all up, pop it in a baking dish, and cook at 375 for about 25 to 30 minutes, or until it was set/fully cooked through.
Matt was extremely weirded out by all the ingredients going into this pan together…
But what do you know? It was actually really good. Especially with a little hot sauce on top (for him)! We also had some salad on the side.
As for breakfast this morning, I’m back on the green smoothie train after being reminded how much I love them while at Canyon Ranch! Matt was working from home until about 10, so I made us a both smoothies with kale + vanilla almond milk + plain Greek yogurt + chia seeds + banana. Yum!
And now, off to OrangeTheory! I’m excited.
A Swim, A Salad, and The World’s Most Random Casserole originally appeared on fANNEtastic food | Washington D.C. area Registered Dietitian | Recipes + Healthy Living + Fitness on January 27, 2015.
Frederick Errington, Tatsuro Fujikura, and Deborah Gewertz. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century. University of California Press, 2013.
How did it happen that lots of people subsist on instant noodles? As the anthropologist authors explain, Ramen noodles are ubiquitous, quotidian, tasty, convenient, cheap, and shelf stable. The industrial (cheap) versions are loaded with MSG and palm oil. But then, there’s the David Chang Momofuko version, “cosmopolitan and classy,” requiring pounds of meat and taking hours to prepare (not cheap). This book is about the commodification of instant noodles, starting from small Japanese markets and ending up as the world’s most widespread industrial food: “a capitalist provision that provisions capitalism.” But will they feed the world? “Our hope is that the future will provide at least a modest mosaic of choices—a mosaic in which competing orientations toward food, with an emphasis either on security or sovereighty, will continue to challenge one another in a socially and environmentally productive way.
A healthy recipe for a gluten-free grain-free sugar-free biscotti. Michelle is back in town. For those that didn’t know she was in south FL seeing a special doctor for her eczema. She is back and still getting treatment (although from another new Dr). She will be giving an update soon. I filmed Madison’s 4 month […]
One of the big surprises at the SIHH 2015 was the extraordinary Richard Mille Tourbillon Fleur watch, the face of which is animated by moving flower petals.
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The red carpet jewelry at the Screen Actors Guild Awards this weekend didn’t disappoint, with plenty of glamour and a welcome dose of attitude.
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Love the crunch, but not the calories that comes with potato chips? Make these sea salt and vinegar kale chips with a hint of parmesan cheese for the most delicious and healthy snack ever! Kale chips. I heard they either come out crunchy as can be or soggier than a wet sock. Can you believe…
The post Sea Salt and Vinegar Kale Chips with Parmesan Cheese appeared first on Fit Foodie Finds.
What can we do if we want to avoid genetically modified foods?
Watching this video of David Chang cooking an omelet flavored with the contents of a ramen seasoning packet brought me back to my high school days. When my parents weren’t home, I’d fend for myself by making every teenager’s dirt-cheap home-cooked meal of choice: A package of dried instant ramen noodles, quickly reconstituted in scalding-hot MSG water. Other times, I’d skip the cooking process altogether, and just chomp on crumbly chunks of dried ramen sprinkled with mystery seasoning.
Good thing I’ve grown up. These days, when I make dinner for one, I just origami up some fresh fish, citrus, and fragrant aromatics in parchment paper, and pop it all in the oven.
A few minutes later, out comes a deliciously satisfying Whole30-friendly single-serving dinner that’s approximately seven gazillion times better (and better for you!) than flaccid gluten strings boiled in chemicals.
Grab this Asian-inspired recipe here!
SOURCE ARTICLE: : http://nomnompaleo.com/post/109273829473