Podcasts about Bake

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Siti | Chef Laila BazahmWIld BlueberriesChatGPT Granola (recipe below)Have A Plant®️ | National Fruits & Veggies MonthFamily Style Food FestivalBest Buttered Noodles Ever!ChatGPT Granola (Lemon-Blueberry)3 cups old-fashioned rolled oats½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)1 teaspoon kosher salt¾ cup dried blueberries2 teaspoons finely grated lemon zest⅓ cup honey3 tablespoons good quality maple syrup¼ cup olive oil (or EVOO) or coconut oil1 teaspoon vanilla extract½ teaspoon almond extract1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest. 3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts. 4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined. 5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula.6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It's done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

"Whenever you join a meal train, bake a casserole, send a gift card, cook for a friend, or serve dinner to a stranger, never doubt the holiness of your work. You are baking your prayers. You are feeding the hungry. You are caring for God's beloved, in body and soul."Leave a comment for Laura: https://incourage.me/?p=254093--Pick up the fall issue of DaySpring's Everyday Faith Magazine! You'll find tips on how to study the Bible with intentional gratitude, read excerpts from new books and devotionals, be invited to consider what it can look like to trust God through difficult seasons, and discover autumn traditions and recipes. Get your copy today on DaySpring.com or at your local Sam's Club, Costco, CVS, Walmart, or wherever you buy magazines.The (in)courage podcast is brought to you by DaySpring. For over 50 years, DaySpring has created quality cards, books, and gifts that help you live your faith. Find out more at DaySpring.com.Connect with (in)courage: Facebook & Instagram for daily encouragement, videos, and more! Website for the (in)courage library, to meet our contributors, and to access the archives. Email us at incourage@dayspring.com. Leave a podcast review on Apple!

#148 Transform your homeschooling experience with BāKIT Box, a game-changing educational tool featured on the Homeschool Yo Kids podcast! Host Jay welcomes Shelly Gupta, founder of BāKIT Box, to discuss how her innovative baking kits empower students to explore culture, STEM, and culinary creativity—all from the comfort of home. Designed with the homeschool community in mind, these kits offer engaging, hands-on projects that make learning fun, meaningful, and delicious.BāKIT Box is a subscription-based program that introduces students to culturally diverse recipes and STEM principles through interactive baking activities. Each kit includes pre-measured ingredients, a recipe book, and an activity guide that seamlessly blend math, science, art, geography, and language skills. With themes like "The Science of Color" and "Exploring Space," learners as young as five can cultivate a growth mindset while expanding their understanding of the world.Shelly shares her journey of reimagining what learning looks like by addressing the lack of diversity in baking. Her mission to inspire creativity and simplify the educational process resonates deeply with homeschooling families. Parents and kids alike will love the opportunity to bond while building skills in a supportive, hands-on learning environment.Ready to enrich your homeschool journey? Visit bakitbox.com to explore these creative tools for student success. Don't forget to follow Homeschool Yo Kids for more tips, resources, and community support. Together, let's redefine education and empower the next generation of learners!#sciencecurriculum #eclectichomeschool #homeschoolcurriculumunboxing #learninglanguageartsthroughliterature #bakingrecipesCHAPTERS:00:00 - Intro00:52 - Who is Shelly03:04 - What is BāKIT Box08:49 - What to Bake with BāKIT Box12:49 - Your Baking Background14:09 - Business Opportunity in Baking17:43 - Cooking from Scratch Tips19:32 - Contents of the BāKIT Box21:14 - Where to Find BāKIT Box21:42 - Self-Care Tips for Bakers22:53 - Key Takeaways for Families24:17 - OutroHomeschoolyokidsexpo.com

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try Kari's 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya's golden egg salad with a secret ingredient and a special technique. Plus, you'll hear about a sweet-and-salty twist on Rice Krispies treats that you'll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.Tune in for a quick dose of home cooking inspiration! ***Links:Our two takes on egg salad from our Substack!Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

In this episode of Whisk Takerz, we're keeping the oven off and the vibes on. Laura walks Janelle through the science behind no-bake cannabis energy bites—featuring peanut butter, oats, and the all-important role of fat in THC absorption.It's part edibles lesson, part snack chat, and part Laura trying to explain “fat bonding” without completely losing Janelle. The bites come together fast, the tips are actually useful, and yes—you'll probably laugh while learning something mildly educational.Great for first-time edible makers, chaotic snackers, or anyone who thinks peanut butter deserves its own fan club.Thanks for listening! Send us your ideas and recipes at whisktakerzpod@gmail.com. Find us on social and don't forget to rate, review and subscribe wherever you like to listen (please)!

Ευρωμπάσκετ 2025 - Ρωτήσατε και απαντήσαμε σε όλα. #manosΜια παραγωγή του Shake n' Bake

Unlock Your Brain to Stop Binge & Emotional Overeating by attending our upcoming FREE LIVE VIRTUAL EVENT for women who have a history of all-or-nothing eating and want to who want to Discover THE Science-Backed Method to Stop Bingeing and *Finally* Lose Weight for Good STARTING TODAY... Without Food Noise, Restrictive Dieting, or Relying on Willpower ==> REGISTER NOW   In this episode, I sit down with a former client, Nesmah ElDesouky, whose story will feel all too familiar if you've ever lived through the exhausting cycle of dieting, restriction, and binge eating.   She shares how what started as a simple fitness routine in college spiraled into 800-calorie meal plans, food fear (yes—even of tomatoes and bananas), secret late-night binges, and hiding wrappers so no one would know. Like so many of us, she thought the solution was just to “try harder” with dieting—but the harder she tried, the worse things became.   Together, we talk about:   Why restriction and “fear foods” only fuel binge eating (and what to do instead) The surprising role emotional connection plays in healing your relationship with food How she went from secretly bingeing in her room to running her own cookie business—without obsessing, overeating, or fearing weight gain The exact first steps that helped her stop binge eating and finally feel in control around food   If you've ever worried that “eating what you want” will only lead to more weight gain—or if you've tried every diet under the sun and still feel broken around food—this conversation will show you what's actually possible.  

This week, we're making a no-peek chicken and rice casserole that preps in minutes and then bakes while you get that after-school routine down. As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb chicken breasts Produce: 8 oz mushrooms (yes, you can swap for a different veggie if you'd like) Dairy: 4 tbsp butter Inside aisles: 1.75 cups chicken broth (about 1 14-15 oz can), 1 cup white rice, 2 tbsp dijon mustard, 1/4 tsp each: salt, pepper, oregano, and garlic powder

Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it's a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that's lightly sweet, packed with peaches, and lots of streusel too. I love that it's sweet enough to feel like a treat but not so sweet that I feel like I shouldn't have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it's worth making, but factor in time for a long bake. If you can't find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can't have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!

Indie, Alt Pop, OST, Neo Folk, Country, Rock, Hip Hop, Ambient, Rap, and Funk by musicians from the Algonquin, Hawaii, Creek, Cree, Navajo, Metis, Dene, Ojibway, Inuk, Cherokee, Tla'amin, Squamish, and Tlingit Nations. Brought to you by⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tunes From Turtle Island⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Pantheon Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. If you like the music you hear, go out and buy/stream some of it. :) All these artists need your support. Tracks on this week's show are: Neon Dreams & Booshle G BRYNE - Wander Hans Zimmer & James Everington & Kaumakaiwa Kanak'ole & Paula Fuga - Ku Mai Ka Mano Grant-Lee Philips - Little Men Conrad Bigknife - Settle Down August Remedy - Pick Yourself Up Patrick Moon Bird - Halos Catie St.Germain - Grow Agaaqtoq & Kelly Fraser - You And I KNG JMZ - We Ain't The Same ABO - Your Song Cherokee Social - Adult Swim Raven Reid - 215 Tyler Ogimaa & Seymour Munny - Tonight Sekawnee & $ Bake - rock yo body Khu.eex - Bingo Palace All songs on this podcast are owned by the artist(s) and are used for educational purposes only. All songs can be found for purchase or streaming wherever you get your great music. Please pick up these amazing tracks and support these artists. More info on the show ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

Bad bake days happen to all of us—yes, even the most seasoned sourdough bakers. In this episode, I'm opening up about what to do when a bake flops, whether it's burned loaves, flat cookies, or an entire batch of focaccia tossed in the trash (been there!). I'm walking you through how I process those days, reframe my mindset, and figure out whether it was something in my control—or totally out of it. Because one bad day doesn't define you, and it definitely doesn't erase all the wins you've had along the way.I'm also sharing practical tools to help you move forward after things go sideways—how to troubleshoot, what questions to ask yourself, how to shift out of discouragement, and even how to prevent repeat mistakes in the future. This episode is for the baker who's ever questioned if they're really cut out for this (spoiler: you are). My hope is that you walk away with more confidence, more clarity, and a toolkit to carry you through the tough moments that come with running a sourdough microbakery.Resources: Join my email newsletter here: https://carolinebower.myflodesk.com/newsletter Join the Inner Circle Waitlist here: https://carolinebower.myflodesk.com/innercirclewaitlistJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

El Mundo de Cabeza - Gabriela Dávila, negocio bake and brew cookitería by FM Mundo 98.1

Craving a sweet treat to beat the summer heat, but can't even imagine walking into your hot kitchen, let alone turning on the oven? In this episode re-release, we're divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! This week you'll discover:Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredientsA chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip A make-ahead dessert from Sonya's childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now for a spoonful of sweet inspiration! ***Links:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake (or use oreo thins!) 18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

One Sunday after church, I stood by my car before getting in and looked around me. Young parents busy getting their tired kids buckled in didn't give me a second thought; their minds on home and lunch and naps, all in short order. As cars and vans drove away, hands waved and I heard voices ring out, “So long!” and “Have a great rest of your day! Single in my 20's, in a new career, a new town and a new church, I felt okay, mostly. Life was full and purposeful, but lonely on occasion. I wondered why families didn't ask me over for Sunday dinner. The Bible says God sets the lonely in families. (Psalm 68:6) I was lonely. I needed to be set somewhere. I got tired of waiting. Listen to what I did and what you can do, too, if you are singng the Parking Lot Blues. PS Please feel free to send my your stories of feeling lonely in a crowd. I'd love to share it on the podcast or in the newsletter. It can remain anonymous.   Email me: sue@welcomeheart.com  Some gems from the parking lot blues: Mom's hospitality radar, in good working order on most days, placed itself on high alert each Sunday morning. I needed family so I gathered some folks. Sometimes you just have to make it happen and not wait for someone else to pick up the phone or send a text. Loneliness is the feeling that no one is thinking about you, much less cares about you and what you're going through. We feel shame with loneliness and we know where shame comes from. Shame comes from the pit and God's children are not pit people. When these ladies met with me it was like Jesus looking through the window of my Toyota Camry to say, “Hey Sue, I see you and I'm coming over and we're going to make some changes where changes need making.” If you are feeling lonely at times, you are not alone. Make that call. I'll give you my recipe for apple crisp. It's a killer—for loneliness.   Mom and Aunt Joy at Sunday dinner (not lunch, not supper.)   Trishie's Best-Ever Apple Crisp   In a 7 1/2 x 11 glass casserole, mix together the following: (Trish says: “Mix in the baking pan and save washing a dish.” I wholeheartedly agree.) 5 large apples, peeled and sliced 1 t cinnamon 1/4 t nutmeg 1 t to 1 T lemon juice, depending on tartness of the apples 1 cup water   Topping In a medium bowl combine: 1 cup sugar 3/4 cup flour Cut in until crumbly: 1/2 cup firm butter (I use pastry cutter or box grater)   Spread topping over the apples. Bake at 350 degrees for an hour. Serve warm with vanilla ice cream. Comfort food, simple and delicious. A welcome home is a fragrant home.

Krissy Gibson owner of Take the Cake bakery gives Dearbhail a range of fuss free 'no bake' treats from the layered Canadian Nanaimo Bars to Brazilian "Brigadeiros" and zingy lemon truffles

Transformation is a natural part of human life, but sometimes we resist this evolution out of fear. On some level, we understand that our old ways of thinking are holding us back, preventing us from expansion and growth, but we struggle to envision a new path. Spiritual alchemy offers a roadmap to guide us away from falseness, ego, and limiting beliefs toward a more refined, integrated and whole version of ourselves. This process gives us the opportunity to ask ourselves, “Is this still true?”, “Is this my belief or someone else's?”, “What ideas do I want to keep and what am I ready to discard?”. By immersing ourselves in this alchemical journey, we can turn the lead of our lives into pure gold. As we wander through the morning woods, begin to envision how this transformation might show up in your life.  What am I reading?A Season for That: Lost and Found in the Other Southern France by Steve Hoffmanhttps://bookshop.org/a/111301/9780593240304The Drunken Botanist by Amy Stewarthttps://bookshop.org/a/111301/9781616200466https://bookshop.org/shop/witchywomanwalkingWhat an I playing on repeat?You Are The Best Thing by Ray LaMontagnaWhat's for dinner?Mediterranean CodIngredients:For the Cod:4 fresh or frozen cod fillets thawed if frozen2 tablespoons olive oilJuice of 1 lemon3 cloves garlic minced1 teaspoon paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon black pepperFor the Mediterranean Topping:1 cup cherry tomatoes halved½ cup Kalamata olives sliced½ small red onion thinly sliced2 tablespoons capers¼ cup fresh parsley or basil choppedInstructions:Step 1: Preheat & PrepPreheat your oven to 400°F (200°C).Pat the cod fillets dry with paper towels to remove excess moisture.Step 2: Season the CodPlace the cod fillets in a baking dish.Drizzle with olive oil and lemon juice.Sprinkle with garlic, paprika, oregano, salt, and pepper.Step 3: Add the Mediterranean ToppingsScatter cherry tomatoes, olives, red onion, and capers over the cod.Drizzle with a little extra olive oil for extra richness.Step 4: Bake to PerfectionBake for 12-15 minutes until the cod is opaque and flakes easily with a fork.Remove from the oven and sprinkle with fresh parsley or basil.Step 5: Serve & EnjoyServe hot with quinoa, rice, couscous, or crusty bread.Drizzle extra lemon juice for a fresh, zesty touch.Lemon SorbetIngredients: 1 cup fresh lemon juice (about 4-6 lemons)1 cup granulated sugar2 cups waterMint leaves for garnishInstructions:In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.Once the syrup is cool, add the fresh lemon juice. Stir to combine.Pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every hour to break up ice crystals until fully frozen, about 4-5 hours.For a smoother texture, blend the frozen mixture in a food processor until smooth and creamy. Return to the freezer for another hour before serving.Scoop the sorbet into bowls or hollowed-out lemon halves. Support the show

Lil' Bake 'ems is no more. In what some are calling an "insane pivot," Valencia and Cooper Clementine (⁠West Kester⁠ and ⁠Cameron Smith⁠) are changing the format to explore each other's post-divorce love life. On today's episode, Cooper's sister, Susie (Amanda Matteucci) comes to visit.Please share this podcast with friends and family, and clock that follow button while you're at it.

In this bonus episode of BA Bake Club, Jesse and Shilpa take the stage live at the Bell House in Brooklyn, NY to introduce a new audience to the club. They cover the rules of Bake Club and give a sample of the kinds of questions they answer on the podcast - plus share some baking horror stories of their own!Join us on Substack!Listen to the other interviews from the show on the This is TASTE podcast. Learn about your ad choices: dovetail.prx.org/ad-choices

In this week's episode we spotlight the chicken for everyone - the beautiful Welsummer! Sean Warner, co-founder of Grubbly Farms, joins us to talk about 10 years in the grub business, and how Grubblies strives to keep up with changes in chicken-keeping. We share our recipe for a delicious Italian Zucchini Bake with Eggs and Cannellini Beans, and deliver some retail therapy with our honest review of Grubblies' Hemp Bedding. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Italian Zucchini Bake with Eggs and Cannellini Beans - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/italian-zucchini-bake-with-eggs-and-cannellini-beans/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Ep. 197: On this episode of Pursuit of Wellness, I'm joined by Samantha Christine (SAMCFIT), a certified nutrition coach and the host of The Empower Podcast. We talk through her journey from a hospital birth that didn't go as planned to a powerful, peaceful home birth years later. Sam shares what it took to rebuild her life after divorce, how she learned to advocate for herself in pregnancy, and the silent struggle she faced in those first weeks as a new mom. This episode is raw and full of wisdom for anyone navigating motherhood or major life transitions. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Sam's Instagram click here! Sponsored By: Transform your bedtime routine with Cozy Earth. Get 40% off at http://cozyearth.com using code PURSUIT at checkout. Hungryroot makes healthy eating easy! Get 40% off your first box + a free item for life at http://hungryroot.com/POW with code POW. This episode is sponsored by BetterHelp. Give online therapy a try at http://betterhelp.com/POW and get on your way to being your best self. Build your dream brand with Shopify. Start selling today at http://shopify.com/mari. It's never been easier to get started. Bake-from-frozen sourdough, pasta & pastries — ready in 25 minutes. Visit http://wildgrain.com/POW for $30 off your first box + free croissants in every box. Sleep smarter with Autopilot by Eight Sleep. Get $350 off Pod 4 Ultra at http://eightsleep.com/pow with code POW. Show Links: Train with Sam & explore her programs at https://samcfit.com/ Support gut health, immunity & glowing skin with Colostrum & Collagen Peptides, Bloom's 3-in-1 formula with probiotics. Topics Discussed 00:10 - Welcome & guest introduction 02:10 - Balancing motherhood, career & fitness 03:48 - Experience of her first (hospital) birth 05:11 - Why she chose home birth for her second 06:45 - How doulas support & empower birth choices 09:30 - Switching from birth center to home birth & choosing a midwife 12:07 - Preparing for unmedicated birth 16:04 - Sam's experience of home birth 19:28 - Pain vs pressure & intuitive delivery 23:00 - Handling judgment around home birth 24:01 - Mari's birth planning: holistic vs hospital 25:19 - Postpartum anxiety, support & communicating needs 33:55 - Prenatal perineal massage 35:35 - Pressure to “bounce back” 37:20 - Breastfeeding & body changes 38:11 - Working out after birth: realistic timelines 40:25 - High Rocks & endurance sports 47:14 - Building a blended family with Ian 52:38 - Time-blocking & daily structure 52:50 - Fitness for kids 55:39 - Healthy eating for kids Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wondered what muffin recipe is endlessly versatile, and also yields fluffy, not-too-sweet results? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a simple, reliable muffin recipe that you can make with just about any fruit, and a stunning 30-minute summer pasta dish that uses an unexpected herb (that you might already have growing in your garden).Tune in for a quick dose of home cooking inspiration!***Links:King Arthur Baking's best basic muffin recipeSonya's “galette with any fruit” recipe, we love using Nicole Rucker's pie dough technique from recipe in Fat & FlourWishbone Kitchen's sungold tomato pasta ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss a granola recipe using foods mentioned in the Bible. Other guests include Gary Michuta from Hands on Apologetics, Courtney Brown from Ruah Woods, and pastoral counselor Kevin Prendergast. Plus all the latest news, weather, sports, and more… ***** Prayer of St. Vincent Pallotti Eternal Father,it is Your will that all should be saved.Great is Your mercy.Your Son, Jesus Christ died for all.Teach all people to recognize You and love You.With deep faith in Christ’s deathand resurrection we pray:‘Send Forth, O Lord, laborers into Your vineyardand spare Your people.’Eternal Word, Redeemer of all creation,convert all souls to You.You have been obedient for all,even to death on the cross.Look upon the merits of Your Motherand of all the angels and saintswho intercede for us.Send forth, O Lord, laborers into Your vineyardand spare Your people.O Holy Spirit,through the infinite merits of our Lord, Jesus Christ,enkindle in all heartsYour ardent love that can do all things,that all may be one fold and one Shepherd,and that all may arrive in heavento sing Your Divine mercy.Queen of Apostles and all the angels and saints,pray to the Lord of the harvest:Send forth, O Lord, laborers into Your vineyardand spare your people,that united with you,and the Father and the Holy Spirit,we may all rejoice forever. ***** RECIPES FROM RITA: HIGHER PROTEIN GRANOLA Great for back to school and fun to make and talk about since granola has several Bible ingredients in it: Genesis 43:11 – Almonds and pistachios are both listed as part of a gift that Jacob’s sons were instructed to take to Joseph in Egypt. Apricots, flax, cinnamon and honey all make an appearance in this recipe, and all have ancient Biblical roots. Ingredients 3 cups old-fashioned rolled oats 1-1/2 cups nuts: we use a combo of raw almonds roughly chopped and pistachios, chopped ½ cup dried fruit (diced apricots are a favorite) 1 generous cup seeds – sunflower, pumpkin, flax – a combo or your favorite ½ cup unsweetened coconut (optional) 1½ teaspoons cinnamon Coating ½ cup almond or peanut butter ½ cup honey or maple syrup ½ cup olive oil OR coconut, grape seed, avocado oil 1-1/2 teaspoons vanilla Instructions Preheat oven to 300. Stir together oats, nuts, seeds, dried fruit, coconut if using and cinnamon. In a small saucepan over low heat, whisk together the nut butter, honey, oil and vanilla until it simmers. Pour nut butter mixture over dry ingredients and stir. Spread evenly onto parchment lined or sprayed baking sheets and bake for 30 minutes, rotating baking sheets halfway through, until golden brown.Remove from oven and let cool completely (the granola will harden as it cools) before breaking up. SMALL BATCH NUT FREE GRANOLA Ingredients 1-½ cups old fashioned oats 1 generous tablespoon olive oil Or your favorite oil 2 tablespoons maple syrup or bit more if you like 1 tablespoon vanilla 1/2 cup favorite dried fruit or mini chocolate chips – optional – add after cooling Instructions Preheat oven to 375. Mix everything together well. It may be a bit clumpy and that’s OK. Pour onto parchment lined or sprayed baking sheet. Bake for 12-15 minutes. Let cool completely, then stir it up a bit to mix well. Add fruit and/or chips if using. ***** David Condit is online at charitymobile.com. Full list of guestsSee omnystudio.com/listener for privacy information.

For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender Cheddar Jalepeño loaf. On this episode, Shilpa and Jesse break down the process of making this same-day, no-knead bread and answer listener questions about overnight proofing, filling options, and more!Join our new Substack chat!Watch Jesse demonstrate the stretch-and-fold process. Learn about your ad choices: dovetail.prx.org/ad-choices

Morningstar's Christine Benz and investing-history legend Dr. William Bernstein announces the Jonathan Clements "Getting Going on Savings" Initiative. In 2024, Jonathan was diagnosed with a terminal illness and decided to use the proceeds from a final book to kick-start a new program that will directly help fund Roth IRAs for young adults (especially from low-income households) to the tune of $1,000 each. The John C. Bogle Center for Financial Literacy, a 501(c)(3) non-profit, is assisting with the project and 'Catching Up to FI' is proud to spread the word by replaying this conversation that originally aired on the 'Bogleheads on Investing' podcast (5/27/25).   ===    VOTE FOR US: PLUTUS AWARDS  === We need your vote for the 2025 Plutus Awards! You can now vote for your hosts behind "Catching Up to FI” - Bill Yount & Jackie Cummings Koski.   ✅ WHAT IS THE PLUTUS AWARDS? The Plutus Awards recognize excellence in independent financial content. That's the best podcasts, books, video channels, blogs, and more.     ✅ VOTE  If you've gotten value from our content and think we are worthy of recognition,  please support by casting your votes here > >>  https://plutus.awardsplatform.com/. There's a short registration needed to vote and you'll be in and out in just a few minutes.    ✅ DEADLINE The deadline to vote is August 30th, 2025. Winners will be announced in October.   ✅ CATEGORIES Below are the categories we have been nominated for and we'd love your vote in each of them.  Catching Up to FI Best New Personal Finance Content Creator - Audio Content Creator of the Year: Audio People's Choice: Audio Best Financial Advisor Content/Jackie Cummings Koski, CFP Plutus Storyteller Award Best Traditional Retirement Content Best Personal Finance Content for Underserved Communities Best Personal Finance Content for Women   Other categories  Best New Personal Finance Content Creator - Written (F.I.R.E. for Dummies) Best New Personal Finance Book (F.I.R.E. for Dummies) Plutus Resilience Award (Jackie Cummings Koski) Best Financial Independence or Retire Early Content (F.I.R.E. for Dummies)  

We look back at the highlights from this week - including the 5 signs you might be a psychopath, the best nutshots in cricket, Jeremy Piven, Billy's Bake, an Idiot Song, David Rodan, and Billy's Wolf Joke.See omnystudio.com/listener for privacy information.

In this episode of the Jewish Hour, host Herschel Finman speaks with Nesha Grossman about the significance of challah in Jewish tradition and the Halabake International initiative. They discuss the spiritual and communal aspects of baking challah, the history of Halabake International, and how women come together to empower each other through this mitzvah. The conversation also touches on the importance of unity and community in achieving spiritual goals, as well as practical details on how to participate in the Halabake event. Chapters: 00:00 Exploring the Essence of Challah 10:06 The Birth of Halabake International 20:08 The Process and Impact of Communal Baking 30:35 Navigating the Playlist and Guest Appearances 32:36 Community Engagement and Upcoming Events 34:57 Musical Interlude: Acapella and Tribute Songs 35:57 Exploring the Shema and Tish'Av 40:22 The Connection Between Tish'Av and the Shema 41:41 The Story of the Hidden Righteous 50:20 Reflections and Closing ThoughtsSee omnystudio.com/listener for privacy information.

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can't find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You've got this, and I'm here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don't want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don't have a zester, you can use the fine side of a cheese grater.

The first harvest festival is upon us! Lammas, also known as Lughnasadh, is a time when the high energy of summer begins to slow. It's a moment to pause and asks ourselves, what have I grown? What do I wish to carry forward? And what will I choose to leave behind? Whether you're harvesting a literal or metaphorical garden, Lammas offers us the opportunity to intentionally prepare for the season to come. As we walk through the forest, consider the fruits of your recent labor and offer gratitude for the bounty in your life.What am I reading?The Secret of the Three Fates by Jess Armstrong https://bookshop.org/a/111301/9781250909886The Witch's Home by Patti Wigington https://bookshop.org/a/111301/9780738778358https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Rump Shaker by Wreckx-N-EffectWhat's for dinner?Grilled Summer Veggies w/ Spicy Yogurt Dressing Ingredients;Olive oilSummer Squash OnionsCherry tomatoesPeppersGarlic cloves (whole)Rice (white or brown)Plain Greek yogurt or sour creamHot sauceSalt and pepper Instructions: Cook rice according to instructions. Wash and chop squash, onions, and peppers, add to a big bowl. Add peeled garlic cloves and cherry tomatoes. Drizzle with olive oil, season with salt and pepper. Grill until slightly charred. Mix 1 cup yogurt or sour cream with a few hits of hot sauce. Mix thoroughly. Top rice with grilled veggies and spicy yogurt. Enjoy! Zucchini Bread Ingredients:⅓ cup melted coconut oil or extra-virgin olive oil or canola oil ½ cup honey or maple syrup2 eggs½ cup milk of choice or water1 teaspoon baking soda1 teaspoon ground cinnamon + more to swirl on top2 teaspoons vanilla extract½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg1 ½ cups grated zucchini (you'll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)1 ¾ cups white whole wheat flour or regular whole wheat flourInstructions:Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking.In a large mixing bowl, combine the melted coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined.Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Slice and enjoy!Lughnasadh or Lammas￨Harvest Celebrationhttps://www.buzzsprout.com/2251895/episodes/15554103https://www.thenotsoinnocentsabroad.com/blog/how-to-celebrate-lammas-and-lughnasadh-first-harvest-traditions-ritual-and-sun-magicSupport the show

SWAMP regular Erin, cousin of Dara, joins us to end Spielberg month with a Last Crusade. Tumblr Post MentionedHenry's Letterboxd I shouted out a chocolate chip cookie recipe in this episode that I now realize is behind a paywall (boo) so I am pasting it below:IngredientsYield: 10 cookies2cups/256 grams all-purpose flour½teaspoon baking soda¾teaspoon salt½pound/227 grams unsalted butter (2 sticks), room temperature1½cups/302 grams granulated sugar¼cup/55 grams packed light or dark brown sugar1egg1½teaspoons pure vanilla extract6ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shardsPreparationStep 1Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.Step 2In a small bowl, whisk the flour, baking soda and salt.Step 3In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)Step 4Heat the oven to 350 degrees. Form the dough into 3½-ounce (100-gram) balls (a heaping ⅓ cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.Step 5Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.Step 6After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.Step 7Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.Step 8Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.Send us a textSWAMP stuff:PatreonSocials:TikTok: @theswamppodcastInstagram: @theswamppodBluesky: @theswamppodcast.bsky.socialYouTubeDara's Letterboxd Emily's Letterboxd Our website: https://www.the-swamp-podcast.com/Email: theswamppod@gmail.com

Ep. 361 | Kazeem goes solo and asks deep questions about bake sales and rap battles. Audio Engineer - AyoQueez from @Seven25Media Follow @toughchoicepod on Instagram. Follow Kazeem Rahman - @KazeemComedy If you have any questions you want us to consider, email ToughChoice@outlook.com

Billy starts us off with the All Sports Report - and some unusual goings on in the background of today's AFL press conferences. Nathan and Jaden battle it out in the Hump Day Quiz for an awesome Yeti prize pack, then the legendary Jeremy Piven calls in from New Zealand ahead of his Australian tour. The boys look at poor old John Hastings nightmare over in a Legends Cricket match, then Collingwood's Dan McStay is in studio as he prepares to face his old side on Saturday night. Herby comes in with some social media feedback for Billy's Bake, and Billy finishes the show with a joke about a lovely gesture from his wife.See omnystudio.com/listener for privacy information.

We start with a glowing review of the show from JB's wife Lisa, before Billy moves into the All Sports Report - and a new world record in weightlifting. Brian Taylor calls in ahead of appearing on Front Bar tomorrow night, then Topics Brownless goes with a question that maybe needed some more finetuning. Melbourne Vixen Zara Walters calls in as they prepare for the Super Netball Grand Final on Saturday, and we need to back over old Pronunciations Brownless from earlier in the show. In the Wacky World of William we've found the top 5 signs you might be a psychopath, then Billy turns on the oven and Bakes the AFL's late-season fixturing. The Footy Rhino Ryan Daniels has all the headlines covered - including Harley Reid's potential $24m deal at West Coast, and a name synonymous with Carlton could be on the move. Finally, Billy has a joke about a donkey.See omnystudio.com/listener for privacy information.

In this episode, we're Baking with the Stars—and this time, the star is none other than Snoop Dogg. Rachel and Luisa whip up his indulgent Gimme S'mores Pie from his cookbook From Crook to Cook. Then, Luisa sits down for a sweet and inspiring chat with Ethan and Elsa, the young founders of E 'n' E Snacks, a company dedicated to making allergen-free treats that don't skimp on flavor. It's an episode full of heart, heat, and hella good bakes!

Alec Naman from Naman's Catering called us this morning and said, "Let's cook up a nice dessert this week. How about a Blackberry Brulee with Mascarpone Cheese." Sounds like a great treat Alec!  It's What's Cooking!! Listen here:  Blackberries Brûlée with Mascarpone Cream 3 5.6 ounce containers blackberries (about 2 cups)* 1 8 to 8 ½ ounce container mascarpone 2 tablespoons powdered sugar 1 large egg yolk Seeds from 1 split vanilla bean** Preheat oven to 450°F. Spread in bottom of 11x7x2 inch glass baking dish all the blackberries. Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds. Spoon the mascarpone mixture over berries; spread slightly to even the mixture. Bake until mascarpone mixture is beginning to brown, about 10 minutes. Serve warm. *Substitute boysenberries or raspberries for the blackberries or use a mixture of all three. **Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.

What would life look like if we lived a divine version of ourselves? Imagine existing in the world with a deep sense of power, groundedness, confidence, trust, purpose, and love. If this vision of yourself presented to you through prayer, mediation or a dream, what would they look like? Feel like? How would they show up? As we wander through the hot & humid forest, we'll explore ways to find this divine version of you. The real you. What am I reading?The Witches of El Paso  by Luis Jaramillohttps://bookshop.org/a/111301/9781668033210Sparked: Discover Your Unique Imprint for Work That Makes You Come Alive by Jonathan Fieldshttps://sparketype.com/https://bookshop.org/a/111301/9781400225460https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Friday I'm in Love by the Cure What's for dinner? Eggplant Parmesan Sandwiches Ingredients:1-2 eggplants 2 eggs1 tablespoon all-purpose flourPanko breadcrumbs Fresh mozzarellaMarinara sauceFresh basilGarlic powderOnion powderItalian seasoningSalt & pepper Crusty bread (baguette, Ciabatta, or sub rolls work nicely) Instructions: Preheat oven to 425 degrees. Line 2 cookie sheets with parchment paper. Wash and slice eggplant (into discs). Whisk 2 eggs, flour, and salt and pepper in a shallow bowl. Place breadcrumbs and seasoning in another shallow bowl. Dip eggplant slices in egg mixture, then breadcrumb mixture, place eggplant slices on cookie sheet. Bake until golden brown, approximately 10 minutes on each side. Slice bread down the middle, spread one side of bread with marinara sauce, chopped basil, and fresh mozzarella. Add baked eggplant slices to bread, season with salt and pepper. Put back into the oven until the cheese is melted and golden brown. Enjoy! Strawberry Greek Yogurt Ice Cream SandwichesIngredients:2 cups 2% or full fat Plain Greek Yogurt1 cup strawberries diced into small pieces1/2 tsp vanilla extract3 tablespoons maple syrup8 graham crackersInstructions:Line a casserole or baking dish with parchment paper.In medium bowl, add yogurt, strawberries, vanilla extract and maple syrup. Mix well.Place half the graham crackers on the bottom of lined dish. Spread yogurt mixture evenly over graham crackers and top with remaining graham crackers.Freeze for 4 to 6 hours. Remove from freezer and cut into squares.Let sit for a few minutes in room temperature to slightly soften before serving.Support the show

Lil' Bake 'ems is no more. In what some are calling an "insane pivot," Valencia and Cooper Clementine (West Kester and Cameron Smith) are changing the format to explore each other's post-divorce love life. On today's episode, John T. Fowl (Ryan Hruza) is in the hot seat. Please share this podcast with friends and family, and clock that follow button while you're at it.

Luv 2 Dance (Extended Mix) -Mike Dunn, Doug Willis, Dave Lee ZRDoggz' Funk (Original Mix) - GarvinGettin' Jiggy Wit It Feat. Francis Goodman (Original Mix) - Block & CrownEvery Woman (Original Mix) - GhostbusterzWake, Bake & Shake (Original Mix) - Dan ShakeI Got This Feeling (Original Mix) - D.RossiniMakes Your Body Groove (Nu-Disco Mix) - Paul ParsonsDiscoland (Extended Mix) - Ladies On Mars, EFECTOS ESPECIALESDaisy's Dance (Original Mix) - Dan ShakeNight Moves (Extended Mix) - Joshwa, Enzo is BurningGet Back (Original Mix) - Nicole Moudaber, Castion 

You can have it all—healthy, delicious, and actually crave-worthy. This week, we're joined by the brilliant and bubbly Samah Dada—cookbook author, wellness creator, and the force behind the cult-favorite blog Dada Eats. She's here to prove that clean eating doesn't have to mean boring, and that indulgent recipes can still be nourishing. From her viral avocado cream pasta to the frozen date desserts that taste like Reese's, Samah shares her go-to summer staples, pantry must-haves, and the five spices that will change your cooking forever. We dive into her journey from The Today Show to building her own brand, how she healed her body after a PCOS diagnosis, and why flavor (and fun) are the key ingredients to feeling good. Whether you're cooking for a crowd, trying to eat cleaner, or just want to fall back in love with food, this episode is packed with practical hacks, thoughtful wellness tips, and inspiration to make your kitchen—and your life—a little more joyful. Mentioned in the Episode: Dada Eats Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table An Anti-Inflammatory Cookbook by Samah Dada Dada Eats Recipes Dada Eats Blog Dada TV Alien Eau de Parfum by Mugler  REVLON Super Lustrous Lipstick in Smoky Rose MERIT Beauty Shukette Restaurant NYC A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us at @sonypodcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join me as I chat with Yoann Pavy, the growth mastermind behind AI Apply and ex-Deliveroo & Depop head of growth.Timeline 00:00 – AI tooling's golden age (and why it's overwhelming) 00:31 – Introducing Yo, the “most gangster” consumer marketer I know 00:45 – What you'll learn: short‑form content, paid ads, automations 01:23 – Sponsor: Talent Fiber makes offshore hiring effortless 02:12 – Yo's creative AI spotlight: VO3 videos & gorilla vlogs 04:46 – Humans vs. AI avatars in paid videos (spoiler: humans still shine) 07:20 – Building your creator pyramid with Sideshift & Shortimize 10:00 – Automating code changes via “Jarvis” in Slack 14:38 – Scaling organic content: thousands of posts, not dozens 18:00 – Product‑channel fit: build the media first, product second 20:30 – Automating international growth: 20+ languages in weeks 24:00 – Filtering AI noise: focus on what's already working 27:15 – The biggest gap: corporate brands vs. startup agilityKey Points • AI creatives are exploding—VO3 videos hit millions of likes fast. • Human spontaneity still outperforms AI‑only videos—for now. • Slack‑based AI agents (“Jarvis”) deploy code, update copy, spin up PRs. • Automate localization: add new languages weekly without human translators. • Scale organic distribution by multiplying creators and formats. • Product‑first mindset flips: media channel drives features. • Startups win by sprinting on AI while corporates stall in red tape.Deep‑Dive SectionsCreative AI in Paid Ads Verdict:

See omnystudio.com/listener for privacy information.

Ep. 193: It's been a season of change, and in this episode, Fi and I are getting into what it really looks like to walk away from what's comfortable in order to make space for something better. We talk about that weird in-between stage—when you've decided to leave, but don't know what's next—and how we've both been sitting with that uncertainty in our own ways. Fi opens up about her breakup, the emotions that caught her off guard, and how she's learning to listen to herself more deeply. Whether you're navigating endings, glow-ups, or something in between, this one's for you. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Fi's Instagram click here! Sponsored By: Upgrade your kitchen with Caraway's non-toxic cookware. Visit carawayhome.com/WELLNESS10 or use code WELLNESS10 for 10% off your next purchase. Hungryroot makes healthy eating easy — 40% off your first box + a free item for life at hungryroot.com/POW with code POW. Visit dreamrecovery.io and use code PURSUIT15 for an exclusive discount on products that support deeper sleep and better recovery. Maui Nui delivers wild-harvested, nutrient-rich venison straight to your door. Order now at mauinuivenison.com/POW. Supply is limited so don't wait! Bake-from-frozen sourdough, pasta & pastries — ready in 25 minutes. Visit wildgrain.com/POW for $30 off your first box + free croissants in every box. The first 1,000 to join at functionhealth.com/POW or use gift code POW at sign-up get a $100 credit toward their membership. Whether you're launching a side hustle or building the next big brand, Shopify makes it simple to start and scale. Visit shopify.com/mari to make it happen. Show Links: Bloom Pop delivers bold, bubbly flavor with real gut health benefits—made with clinically-backed prebiotics and no junk. Topics Discussed 00:52: Fi's lore 00:23: Life updates since Fi's last appearance 02:45: New boyfriend reveal 03:49: Personal growth after breakup 05:05: Dating a baseball coach long-distance 09:30: Golfing as a couple 10:05: Golf and real estate networking 12:25: Your partner shouldn't hate you 13:43: Baseball season and relationship logistics 14:21: Pregnancy holidays and birth planning 19:24: Mari's baby ultrasound and health update 22:30: Gender reveal & cupcake fail 24:50: Ridiculous baby purchases 25:40: Mari's formula ingredient rabbit hole 31:48: Fi's Bartholin cyst 34:26: Symptoms and progression 38:20: ER treatment of cysts (to be continued) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, the kitchen is closed.  Anne and Karen detail their courthouse adventures during the Michael Colucci trial.  The bidding is opened on Karen's signed, original courtroom drawing.  You can email us at murder.sugarcoated@gmail.com to provide your bid.   #femalevoices #courtreport #murdertrial #colucci #truecrimepodcast #applepodcasts #spotify #goodpods #YouTube #courtroomartist #courtroomdrawing #upforauction

We talk about the “most aggressive set-piece team in the world.” We review the friendly draw with the Germans, the Open Cup win over the Fire, and the thrashing of the Quakes 4-1. And we get ready for two matches against Western Conference teams that are trying to catch our Loons in the standings.   (4:40) Loon or Loonlet Trivia (11:00) Quick Hits (26:15) Holstein Kiel Recap (28:10) Chicago Fire Open Cup Recap (45:40) SJ Earthquake Recap (1:01:15) LAFC Preview (1:04:30) Portland Preview (1:08:25) Loon Droppings   ------------------   BlueSky: @loonybinpodcast.bsky.social Dan Elias (@oyvey2you.bsky.social) Matt Leaf (@mnloonlet.bsky.social) Email: theloonybinpod@gmail.com Website: theloonybinpod.com.  Insta: instagram.com/theloonybinpod YouTube: youtube.com/@loonybinpodcast  

June's bake, the delightfully tropical Hummingbird Cake, was the first Bake Club layer cake, and our listeners had questions! Jesse and Shilpa dig in to this iconic Southern cake and explain the differences between our recipe and the classic. Plus, they're joined by Great British Bake Off S1 winner Edd Kimber to answer a listener question and talk all things small batch baking.Buy tickets to STAY COOL: A Summer Food Podcast Evening here: https://www.thebellhouseny.com/staycool And, send us your baking questions and stories of your worst baking disasters at bakeclub@bonappetit.com or at this form to be featured on the live show! Learn about your ad choices: dovetail.prx.org/ad-choices

This week, the Hacks return amid a whirlwind of headlines and rising tensions. Axe and Murphy are joined by the incomparable Maggie Haberman—Pulitzer Prize-winning journalist and one of the most trusted chroniclers of American politics. The Hacks dig into the escalating conflict in the Middle East, Trump's abrupt departure from the G7, the drama unfolding in the New York races, and the latest on Ukraine. Plus: ICE operations in Los Angeles, the horrific assassinations in Minnesota, rising political polarization and violence, and what 2026, 2028—and yes, even tomorrow—might bring. -- If you want to honor Melissa and Mark Hortman, please read this note from their children on how to honor their parents:  Plant a tree. Visit a local park and make use of their amenities, especially a bike trail. Pet a dog. A golden retriever is ideal, but any will do. Tell your loved ones a cheesy dad joke and laugh about it. Bake something — bread for Mark or a cake for Melissa, and share it with someone. Try a new hobby and enjoy learning something. Stand up for what you believe in, especially if that thing is justice and peace. Hope and resilience are the enemy of fear. Our parents lived their lives with immense dedication to their fellow humans. This tragedy must become a moment for us to come together. Hold your loved ones a little closer. Love your neighbors. Treat each other with kindness and respect. The best way to honor our parents' memory is to do something, whether big or small, to make our community just a little better for someone else.