Podcasts about black beans

Black bean noodle 炸酱面 how to cook with blablabla

Episode 100: Reboot Your Meal PlanningWe made it to 100 episodes! Wow!! We're grateful to you all for being here and supporting our work to challenge diet culture and make family nutrition less stressful.In our latest episode, we're celebrating with a topic that comes up a lot—meal planning. But not the Pinterest-perfect kind (no judgement here if you love that kind of meal planning). Anna and I are talking about realistic, flexible planning that supports you instead of stresses you out.We share our personal routines, what “go-to meals” mean in our homes, and how diet culture can sneak into the way we think about food and planning. Whether you're a an avid list-maker or more spontaneous, there's something in here for you.What are your “go-to meals”? If you're interested in a deeper dive into all the aspects of feeding your family, from navigating sweets, meal planning, assessing your child's growth, to supporting your picky eater, join the Sunny Side Up Nutrition Membership: Take the Frenzy Out of Feeding. Links we mention in this episode:* Our Feeding Framework* Easy Black Beans and Rice* Spinach Lasagna* Sweet Potato and Black Bean Tacos* White Bean, Sausage & Kale Soup* Black Beans, Corn, and Tomatoes —A 15 minute recipe 7 different ways* Pinney Davenport Nutrition (DC Area)* Lutz, Alexander & Associates Nutrition Therapy (Raleigh, NC)* Photo by Gabrielle Henderson on UnsplashTranscriptElizabeth: Hi, Anna. So welcome, everyone. We are here today to chat about rebooting your meal planning. So, Anna, I'm just going to jump right in with the first question slash topic.Elizabeth: Feeding Framework Step #1 is to provide structure, not perfection. In our previous podcast episode, we talked about the feeding framework—and we'll link to it in the show notes in case you didn't have a chance to listen. How does that connect with our meal planning philosophy? And how does diet culture interfere with meal planning?Anna: That's two really important questions! I think a lot of people hear “meal planning” and immediately think it has to look a certain way. Like there's a right way to plan and a right way to follow the plan. A lot of folks also associate meal plans with dieting. But the way you and I think about meal planning is more about support. It's a structure that helps feeding ourselves and our families feel less chaotic.Elizabeth: Yes—exactly. I always regret it when I skip meal planning. Everything feels more chaotic.Anna: Totally. But diet culture can really mess with how we think about meal planning. On social media, you see these perfect plans that take forever to make, or these rigid schedules where every meal is pre-determined. There's this assumption that you have unlimited time and resources. But that's not how we define it. Everyone's meal plan will look different.Elizabeth: Absolutely. I mean, almost every week I end up making something different than I planned. Life happens.Anna: Yes! And one more thing—we share meal ideas every week in our Substack newsletter. Five lunches, five dinners, three breakfasts. The goal isn't to be perfect or different every day. It's to make life easier.Elizabeth: Right, we don't make seven different breakfasts every week! That sounds exhausting.Anna: We also say all the time: meal planning only needs to take 10–15 minutes. Let me walk you through what I do.Anna: I start by looking at our evening activities for the week—soccer practice, concerts, things like that. Then I plan about four dinners. I don't usually assign them to specific nights, but I try to think ahead to busy nights and plan something easy.Anna: Next, I make a list of the ingredients I need and then check the fridge, pantry, and freezer for staples—like milk, bread, eggs, lunch stuff. Then I place a grocery order online, usually on Sunday.Elizabeth: My method isn't as structured! I go to the store more often and I'm lucky to have a farmer's market nearby. I get meat, fish, and produce there in the warmer months. I also enjoy trying new recipes, so sometimes planning takes longer because I want to cook something new.Anna: That's what works for you! I'll also do a Costco or Trader Joe's run once a month. It's a big day when I do both. I joke that I've been hunting and gathering all day!Elizabeth: I feel that. And having frozen or prepared foods from those stores makes weeknights easier. I also plan four dinners and rely on my go-to meals to fill in the rest. Speaking of which—let's talk about go-to meals.Anna: A go-to meal, for me, is something I usually have the ingredients for and can make in 15–20 minutes. One of mine is Black Beans and Rice—it's super simple. We've made it for years. You use canned beans, cumin, salsa or tomatoes, and rice. Great for leftovers too.Elizabeth: Yes, for me it's similar—easy ingredients I have on hand. Everyone's go-to meals will look different. The key is they shouldn't stress you out.Anna: Exactly. We also both rely on the “cook once, eat twice” idea. If I'm making a bigger dinner on Monday, I want it to be something we can use for another night or lunches. Spinach lasagna is one—great for lunchboxes. Or grilled chicken becomes BBQ chicken salad or pizza. Everyone can build their own bowl.Elizabeth: I do something similar with black beans and corn and tomatoes. It turns into burritos, rice bowls, even a topping for chicken. We also do Sweet Potato and Black Bean Tacos—I double the batch and use the extras for bowls with pre-cooked rice.Anna: Love that. Soups and pasta dishes work well too. I like anything that helps with lunches.Elizabeth: If someone only has five minutes, what's one thing they can do this week to feel less stressed about meal planning?Anna: Make a list of your go-to meals. Just write them down—stream of consciousness. Then you can build from there and even make a list of pantry staples to keep on hand.Elizabeth: Yes! I always check my go-to list when I feel stuck. Anything else we should add?Anna: Just remember: there's no right way to do this. You don't have to make black beans and rice. Find what's easy and accessible for you.Elizabeth: So true. What are you making tonight?Anna: Actually, we have a school dinner event. But next time I cook, it'll probably be tacos. Always a favorite in my house.Elizabeth: I'm making coconut rice with roasted chicken thighs, carrots, purple broccoli from the farmers market, and a peanut sesame sauce. It's a few components, but not a ton of work. The Lundberg coconut rice is already cooked and microwaveable. (not sponsored)Anna: That sounds amazing.Elizabeth: Let us know what you're cooking! You can comment on Substack, DM us on Instagram, or email us at hello@sunnysideupnutrition.com.Both: Happy meal planning! Bye! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

There are a ton of ways of using black beans in your diet, and today we look at why you want to do that for your body! I also share the story behind my black bean BROWNIES! Yummmm!!Welcome to The From Scratch Body! I'm Liv - and I believe that anyone can cook. Since being diagnosed with endometriosis, I have been on a journey to find out what food makes me feel great. By cooking from scratch I have not only started feeling much better, but also fallen in love with cooking completely! Join me for my weekly food topic and recipe here on my podcast, and check out my website for the transcripts and more. Find me on Instagram, and on YouTube.

Una investigación sobre diseño, bienestar e intimidad.Click aquí,-*' ^ '~*-.,_,.-*~ about ~*-.,_,.-*~' ^ '*-,Softly es el segundo podcast de The Black Bean, un audio-diario del proceso de investigación creativa en el que se encuentra Alejandra, la fundadora de la marca. Obsesionada con la idea del archivo, busca llevar a la audiencia —y a sí misma— en una exploración de hallazgos, curiosidades e ideas, donde se derriten las líneas entre tres industrias y se imaginan productos y servicios que hacen del presente un espacio deli de habitar.

Kelly Gibney brings the goods with this tasty and nutritious dinner.

This week Zorba and Karl discuss how muscular strength and good physical fitness are linked to lower risk of death in people with cancer, and they look at a study that suggests air pollution reduces people's ability to focus on everyday tasks. Plus, they share a delicious recipe for Sausage and Kale Black Bean Soup.

This week Zorba and Karl discuss how muscular strength and good physical fitness are linked to lower risk of death in people with cancer, and they look at a study that suggests air pollution reduces people's ability to focus on everyday tasks. Plus, they share a delicious recipe for Sausage and Kale Black Bean Soup.

After reviewing seven different recipes for black bean brownies, Sandra has been experimenting in the kitchen and Rob is the guinea pig.Today, we discuss the benefits of adding beans four times a week to your diet, and how including beans can help with many aspects of your health.Episodes mentioned include:Ep 7. Food with Benefits - Sexy Foods part 2 https://youtu.be/mTmaTYF31vIEp 14. The MIND Diet - Nutrition and Brain Health https://youtu.be/anY72wscg_AEp. 42 Beans, Beans, They're Good For Your Heart https://youtu.be/8fDyMRerNbcWe'll have a link to the recipe posted on the website soon!Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Let's share a recipe from my cookbook " Scythe and Seed: An Autumnal Cookbook". This is Roasted Sweet Potato, Pumpkin Seed, and Black Bean Tacos. I love sharing recipes with my friends, and we're friends, right? You can find it on Amazon or on Spiral Moon Publishing . Message me through the Facebook page for My Magical Cottagecore Life before Christmas and you could win a copy of this book. --- Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support

Wonderful on its own with a warm tortilla or two, with meat or fish, or a selection of vegetable salads, this looks especially appealing on a plain white platter-which is just how we serve it at Mangia. If you cook the beans ahead of time, the rest of the preparation is simple.

The Middle Eastern dish hummus, made of pureed chickpeas and tahini (sesame seed sauce), is justly renowned not only for its rich flavor but also for its remarkable versatility. It can be used as a dip, spread, or sandwich filling. It also lends itself to any number of variations- the addition of roasted garlic, for example, or hot spices. Given its appeal, we were wondering one day what it might be like if it were made with another bean and different spices. We experimented with black beans and discovered that black bean hummus, with Southwestern overtones, is also a winner.The ancho chile sauce on these sandwiches serves as a strong accent. It can be made well in advance and is good to have in the refrigerator to spice up any number of dishes. If you make both the hummus and sauce in advance, then it is just a matter of filling the pita pockets, which makes for a quick lunch or light supper with a bowl of soup. Remember the hummus when you want an easy appetizer, and serve it with triangles of pita bread. Use the sauce as you do here, as an accent.

Mangia's black bean soup is thick and luscious. The fresh salsa lends zip and beautiful color. We make it with 2 serrano chiles, seeded, which lend just enough heat. If mild salsa is more to your liking, use 1 serrano, or go with one small jalapeño pepper, which tends to be less hot.

Send us clips at theresnoaudience@protonmail.comShoutout to all the sweaty folks out there.Follow us on Twitter: @TNAudiencehttps://buymeacoffee.com/theresnoaudience

A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors. Get the Black Bean Tlayuda recipe here!

It's Mother's Day. And like a lot of other moms, we're rebelling against the ideals of the "good mother." So we're bringing back a Pressure Cooker classic. In this episode, Jane and Liz challenge the idea that society's ills can be solved by each of us spending more time in the kitchen, sing the praises of convenience food, and talk to the authors of the 2019 book Pressure Cooker: Why Home Cooking Won't Solve Our Problems, and What We Can Do About It. We close out the show by sharing the dinner shortcuts we love.  As promised, here are Pressure Cooker's picks for time-savers you can feel good about. Heat and Eat  Talia Di Napoli Frozen Pizza: Crust that tastes like a wood-burning pizza joint and sauce that tastes like sunshine. Available retail and online; $13 to $15 per pizza.  Trader Joe's Cheese and Green Chili Tamale: Made for the microwave and not too spicy for the kids. $3.79 for two. Trader Joe's Black Bean and Jack Cheese Burrito: The antithesis of the sad desk lunch burrito. Perfect from the toaster oven and big enough for two small kids.  $3.99  Jaju Pierogis: The Polish know kids. Dough + potatoes and cheese is a hit. Add some raw veg and you're done. $10 for 12. Pasta Sauce  Rao's Marinara Sauce: Yes, it's cheaper to make your own but this is better and fast. Look for it at Costco or Aldi for a price break, from 5.99 for 24 ounces.  Good and Gather Organic Marinara Sauce, Target's affordable no-sugar option, $2.79 for 24 ounces. Dump & Stir  OmSom: Think of these packets as authentically spiced flavor bombs, allowing you to make restaurant-quality Asian dishes in 15 minutes, Available online or retail; three packets (six servings) for $12.  Maya Kaimal: There are a zillion simmer sauces but Maya Kaimal's are the OG. Most kids will dig the mild creamy Butter Masala. $5.  Haven's Kitchen: Great flavors in resealable squeezy pouches. We love the golden turmeric tahini and the chimichurri. $6.99 per 5-ounce pouch. Rice, Noodles, Dumplings Birdsye Frozen Rice: The fastest way to get a healthy grain on the table. $2.50 per 10-ounce bag.  Momofuku Ramen: An upgrade on the dorm-room fave with air-dried noodles and a tasty spice packet.  5-pack starting at $12. MìLà (formerly Xio Chi Jie) Pork Soup Dumplings: As good as a restaurant. Seriously! And so fun for kids. $40 for 50 dumplings.   Trader Joe's Pork and Ginger Soup Dumplings: Affordable and delicious is possible. $6 for $3.79. What are your faves? Let us know @pressurecook_fm Sales and distribution by Lemonada MediaSee omnystudio.com/listener for privacy information.

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/item/ZoZQdz5_9KnlUqAhQqoR3A You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. You can get Shayda's new book here: https://www.amazon.com/dp/B0CZW2RZTF?linkCode=ssc&tag=onamzchefajsh-20&creativeASIN=B0CZW2RZTF&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin For the Ten Top Secret Bonus Recipes, email your receipt after purchase to: LYHLBonus@yahoo.,com Shayda is the co-author of her new book, called Live Your Healthiest Life"! One Bite at a Time, One Meal at a Time! She's passionate about helping others thrive on a whole food plant based diet, SOS free, having seen firsthand what it has done for herself, family and others. Since adopting the WFPB lifestyle, on January 12, 2012, she has lost close to 115 lbs., eliminated all her medications, and continues to thrive, She has earned her starch solution certificate from Dr. McDougall. Her goal now is to teach culinary techniques on how to prepare simple, healthy, delicious meals that are salt, oil and sugar free, without compromising flavor. She is known for creating authentic classic Persian recipes that our also SOS free. She is also the creator of her YouTube channel https://www.youtube.com/@UC8PJqYanmteQWENd7m7k_FA and website, Healthy Cooking with Shayda https://healthycookingwithshayda.com/

Mom René joins the sisters on today's episode and they discuss craft cocktails and the apps (pu-pus) that go along. They have a toast and each share a drink recipe. Cosmopolitan (Lynn & René) and The Master's drink The Azalea (Nancy) and family favorite The Bullfrog (Kathy). The fishes also discuss Kathy's hatred of all things onion (except onion rings) and Nancy's utter disgust at single-portion pickle packaging. Classic Cosmopolitan 1 1/2 oz Citron Vodka3/4 oz Cointreau3/4 oz lime juice, freshly squeezed1/2 oz cranberry juice cocktailSkinny Cosmopolitan 2 oz Citron Voka1 splash of club soda3/4 oz lime juice, freshly squeezedSplash cranberry juice Tim's Cosmopolitan2 oz vodka1 oz Cranberry Juice Cocktail3/4 oz Triple Sec3/4 oz lime juice, freshly squeezed For all variations, First fill a martini glass with ice. Then combine all ingredients over ice in a shaker. Shake vigorously. Discard ice from martini glass and strain drink into glass.Garnish with an orange twist or peel. The origin and history of the Cosmopolitan https://www.flavorman.com/media/drink-origins-the-cosmopolitanLynne's favorite martini glassware:https://a.co/d/c80wmHz Peter's Bullfrog on The Rocks (Makes one pitcher of drinks)1 can Minutemaid Limeade12 ounces vodka or gin (1 Minuteman can)36 ounces water (3 Minuteman cans)Combine all ingredients. Pour over ice. Serve. Peter's Frozen Bullfrog1 can Minutemaid Limeade, frozen12 ounces vodka or gin (1 Minuteman can)Add limeade and vodka to blender jar. Fill jar with ice. Blend until smooth. Serve. The Improved Azalea1.5 oz Vodka.5 oz Luxardo Marashino Liquor.5 oz grenadine5 oz lemonade (equal parts lemon juice and simple syrup) Combine ingredients in an ice-filled shaker. Shake vigorously. Strain into an ice-filled collins glass. Garnish with an orange wheel and maraschino cherry flag. Jill's Black Bean & Avocado Dip2 cans black beans (drain & rinse)2 cans Green Giant Mexicorn4 avocados, peeled and diced3 tomatoes, diced6 green onions, diced1 med red onion, diced1 cup canola oil1/2 cup white vinegar2 packets Good Season's Italian dressing (put in dry)Dice the veggies and mix everything together. This makes a huge amount. You should cut it in half. Sometimes I use a little less oil and less red onion. I like it with Frito scoops.

Secrets & tips to making delectable baked sweet potato & black beans. A perfectly nutritious meal with absolutely no food packaging waste. Any questions, please reach out to me via: D@recipes4survival.com --- Support this podcast: https://podcasters.spotify.com/pod/show/donna-goldman8/support

Get your bundle now: https://bit.ly/KathyVeganHealthBundle2024 and get today's recipe for the Black Bean Potato Breakfast Sausage Patties - it's just a fraction of all the goodies in The Vegan Health Bundle! Please be sure to look for Kathy's Thriving on Starch Ebook, which includes today's recipe and a Balsamic Cooking Class with 7 more recipes inside this year's bundle. You'll also discover many other amazing courses, recipes, ebooks, and more! Thriving on Starch tells you about Kathy and Cheryl's experience with Dr. McDougall's 12-day Program, and it includes Starch Solution-compliant recipes with full-color photos!

As most home cooks know (or maybe dont know), a black bean burger can very quickly turn into a mushy lump of black mess on a bun & most black bean burger recipes i've made have been trash - UNTIL NOW. Kenji's recipe to a black bean burger solves all of your black bean burger issue!There must be the general disclaimer like any recipe, this is not a beef burger, so it won't taste like beef, but lean into trying something new and enjoy the feeling of not having a gnarly stomach ache after dinner.Kenji Lopez Alt's Black Bean Recipe - https://www.seriouseats.com/the-best-black-bean-burger-recipeChipotle Mayo - https://www.seriouseats.com/sauced-chipotle-mayonnaise-recipeBe sure to follow @thehcgpodcast on social to follow my foodie adventures and show updates! Hosted on Acast. See acast.com/privacy for more information.

Held prisoner by the Mexican government, the Texian volunteers of the Mier Expedition were forced to participate in a lottery--ten percent of them to be executed by a firing squad. Who lived and who died was settled by the drawing of a white or black bean. This is a first-hand report from Big Foot Wallace, one of the soldiers who drew a white bean and lived to tell the dramatic story of the black bean death lottery.

**Fact check for my fact check. The last time I was in Wyoming was 2020**Kimberly has a passion for faith, family, and fitness. You'll hear about all three in today's episode as we share and reminisce over different motherhood memories in this episode. We met over 20 years ago, and what a ride it's been since! Be sure to connect with Kimberly using one of the links below:Kimberly on FacebookKimberly's WebsiteWatch on YouTubeVisit The Motherhood Experience WebsiteFollow us on InstagramFind us on Facebook

Lower your A1C and take control of diabetes by eating these foods!   Dietitian Stephanie McBurnett shares five choices for foods that can improve blood sugar when she joins The Exam Room Podcast. And she also reveals the science behind the five foods that anyone with diabetes should avoid!   5 Foods For Lowering A1C 1.) Black Beans 2.) Blueberries 3.) Broccoli 4.) Barley 5.) Bell Peppers   5 Foods To Forget 1.) Animal Products 2.) Coconut 3.) Oils 4.) Processed Sweets 5.) Sugar Sweetened Beverage   Plus, Stephanie answers health and nutrition questions from Exam Roomies who watched live when “The Weight Loss Champion” Chuck Carroll opens the Dietitian's Mailbag.   Chef Dustin Harder also puts out a call to all chefs working in hospitals to sign up for the Healthy Hospital Chef Challenge! The winner will receive a $6,000 prize!   — — SHOW LINKS — — Healthy Hospital Chef Challenge Apply: https://www.pcrm.org/icnm/chef-challenge   — — OUR FRIENDS — — Steph McBurnett, RDN Instagram: https://www.instagram.com/stephaniemcburnett.rdn   — — US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC X: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm   — — EVENTS — — What: The Power Foods Revolution Where: Washington, DC - The National Press Club Date: March 26, 2024 Time: 7:00pm Who: Dr. Neal Barnard, Chuck Carroll, Dustin Harder, Stefanie Ignoffo Tickets: https://bit.ly/PowerFoodsTixDC   — — BECOME AN EXAM ROOM VIP — — - Exclusive early access to select interviews - Pre-sale opportunities for live event tickets - Exclusive live online events VIP sign up: https://www.pcrm.org/examroomvip   — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 — — — Share the Show Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

From the down-home kitchens of Latin America to, apparently, the kind of place that thinks every soup is a lobster bisque (more on that in a bit), this humble bean broth has hidden depths Noah and Louisa are all too happy to plumb. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Black beans, sometimes called black turtle beans, are hugely popular in Latin American and with fans of cajun and creole cuisines. From salads to rice, burritos and fajitas, demand for the small, shiny bean is creating opportunities for bean growers across Canada. On this episode of the RealAgriculture Edible Bean School, host Bernard Tobin looks... Read More

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Tikka Masala is not exactly an Indian flavor. It was originally created by an Indian Chef – in London! I love the sweet creamy flavor from the tomato base with rich Indian Curry flavors. It is a natural sauce for almost any starch, or tofu. Spicerer Nick Davoren will introduce Local Spicery's brand new Tikka Masala blend, and demonstrate his recipe for SOS-free Chickpeas Tikka Masala. Recipe can be found at https://www.localspicery.com/blog/ Remember that when you order from Local Spicery, start out at Chef AJ's landing page https://www.localspicery.com/chefAJ/ so you will receive two small samples of SOS-free spices. https://californiabalsamic.com/chefaj The three recipes for this month are: Blazin Cranberry Spice dressing https://californiabalsamic.com/blazin-cranberry-spice-dressing/ Spaghetti Squash and Blazin' Sauce https://californiabalsamic.com/spaghetti-squash-and-blazin-sauce/ Pumpkin Black Bean Soup https://californiabalsamic.com/pumpkin-black-bean-soup/ With any order placed through my link californiabalsamic.com/chefaj write "CHEF AJ" in the order notes during checkout along with the names of two flavors to receive two free 1.6oz samples of those flavors with your order. For orders over $75 in product (BEFORE SHIPPING), type a bonus THIRD flavor to get that flavor in a free 3oz travel bottle. This is a Chef AJ exclusive! This promotion is not combinable with other promotions. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box at the bottom of the Checkout Page.

Hola mi gente, welcome to the “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. Last episode, baked mac and cheese, sopa, black beans and rice, lemon, spices, pernil, mojo cooked up rice, mangu y arroz con leche. It's been a flavorful experience and we got two more episodes to go.  Up next on the menu we got arroz con habichuelas, red beans and rice, cafe con leche, frijollas de la olla slow-cooked in a clay pot, french bread, mariquitas some plantain chips and pan cubano, cuban bread. Fair warning, your stomach will start playing the congas from the food cravings. These mouthwatering moments get highlighted on audio clips featuring "The Queen of the 1's & 2's", DJ Perly; Director of Product Development for MLB the Show, Jason Villa; Player/Alumni Relations Liason, Spanish Media Liasion and Interpreter for the Miami Marlins, Luis Dorante, Jr.; and founders and owners of Dos Croquetas, Alec y Vicky So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Tune in next week. Aguacate!   Siempre Pa'lante! Always Forward - https://linktr.ee/sp.alwaysforward  CONNECT WITH CO-HOST Renata Sampaio - Renaissance Woman, IG - https://www.instagram.com/renatabhny/  NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, DJ Perly, Jason Villa, Luis Dorante Jr., Alec y Vicky, Dos Croquetas, Miami Marlins, MLB the Show, DMC champion, Hip-Hop, Arroz con Habichuelas, Red Beans, Black Beans and Rice, Arroz con Frijoles Negros, Chicken, Meat, Cafe con Leche, Cafecito, Garlic, Spices, Frijollas de la Olla, Slow-cooked, Clay Pot, Pan Francés, Pan Bollito, Manteca, French Bread, Mariquitas, Plantain chips, Pan Cubano, Cuban Bread, Croquetas, Arroz con Pollo, Chicken and Rice, Hass, Avocados, Aguacate, Platanos, Maduros, Verde, Plantains, Tostones, Plantain Chips, Ismael Rivera, Maelo, El Sonero Mayor, Cuba, Mexico, Venezuela, Brasil, Brazil, Puerto Rico, El Barrio, New York, New Jersey, Miami, Dominican Republic, Indigenous, Latina, Ancestors, Cubita Cafe, Coquito, Sambuca  ORIGINS, FUN FACTS AND VARIETIES Arroz (Rice) https://littleexplorerbigworld.wordpress.com/2020/05/02/the-history-of-rice-culture-recipes/ https://www.saveur.com/cooking-spanish-rice-mexican-heritage/ https://familiakitchen.com/how-did-arroz-get-to-puerto-rico-anyway/ Frijoles (Beans) https://www.usatoday.com/story/life/food-dining/2023/07/12/where-do-beans-come-from/70358848007/  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8964180/  https://www.muydelish.com/frijoles-de-la-olla/  Café (Coffee) A brief history of Cuban cafecito in Miami  https://www.tenement.org/blog/bustelo-the-unlikely-story-of-how-a-cuban-flavor-captured-the-attention-of-new-york-and-then-the-natio/ https://www.casabrasilcoffees.com/coffee-history  Pan Cubano (Cuban Bread) https://tampahistorical.org/items/show/133  https://www.tampabay.com/life-culture/history/2020/07/20/how-la-segundas-cuban-bread-became-a-105-year-old-ybor-city-tradition/  https://savortheflavour.com/homemade-cuban-bread-pan-cubano/  Mariquitas (Plantain chips) https://www.delightedcooking.com/what-are-plantain-chips.htm  https://blog.amigofoods.com/index.php/cuban-foods/plantain-chips-mariquitas/ https://salimaskitchen.com/baked-plantain-chips/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/spalwaysforward/message Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support

On Thursday's Morning Focus, Alan Morrissey was joined by Canadian Chef and owner of Randaddy's in Lahinch, Randy Lewis. Randy spoke about his recipe for nachos with black beans and its popularity during the Rugby World Cup. He also explained how you can modify the recipe to your liking whether it be nachos or a tasty burrito.

This week, Scot shares with listeners a new cooking mini-series he's been working on with dietitian Theresa Dvorak: Cooking with the U of U Health Crew. Theresa faces skepticism from the crew about her black bean and sweet potato chili's taste compared to meat-based chilis. She offers baking tips for cornbread and debunks the myth that high-carb recipes are unhealthy. https://healthcare.utah.edu/the-scope/cooking#recipes for the recipe featured on this episode.

Hola mi gente, welcome to the  “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. Last episode, ceviche, mango salad, pineapple, fish and cornbread provided a fresh and wholesome take to comfort food you can enjoy any time of the day. Aguacate, platanos, arroz, tostones, frijoles negros keep making their point to be recognized as staple dishes. Tienes hambre, you hungry? We got you covered. Up next on the menu we got baked mac and cheese, fried bread, blutwurst (bloot-worst), Vish-e-swaz, pernil, black beans and rice, cooked up rice, roast bake, mangu, queso frito, arroz con leche y pudin de pan. Didn't I mention we have plenty of options? Remember to leave room for dessert.  These delicious foods get highlighted on audio clips featuring Founder and CEO of Black Girl Nerds, Jaime Broadnax; Artist, Painter, and Muralist, Albertus Joseph; Artist, Producer and Educator, Keith Salandy aka K Banger; and Vice President of Audience Strategy at AARP, Yvette Peña  So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Tune in next week. Aguacate!   Siempre Pa'lante! Always Forward - https://linktr.ee/sp.alwaysforward  CONNECT WITH CO-HOSTRenata Sampaio - Renaissance Woman, IG - https://www.instagram.com/renatabhny/ NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, Jamie Broadnax, Black Girl Nerds, Albertus Joseph, Keith Salandy, K Banger, Hip-Hop, Yvette Peña, AARP, Baked Mac and Cheese, Serra da Canastra Cheese, Essence Magazine, James Hemings, Spicy food, Fried Bread, Blutwurst, Blood Sausage, Black Beans and Rice, Arroz con Frijoles Negros, Pernil, Pork Roast of Shoulder, Butt, Leg, Vichyssoise, Soup, Gazpacho, Trinidadian Cooked Up Rice, Peas, Chicken, Roast Bake, Roast Beef, Potatoes, Green Beans, Fried Bake, Mangu, Mashed Plantain, Queso Frito, Fried Eggs, Dominican Salami, DR national breakfast, Arroz con Leche, Rice Pudding, Pudin de pan, Bread Pudding with Amaretto, Arroz con Pollo, Chicken and Rice, Hass, Avocados, Aguacate, Platanos, Maduros, Verde, Plantains, Tostones, Plantain Chips, Ismael Rivera, Maelo, Public Enemy, El Sonero Mayor, Cuba, Brasil, Brazil, Puerto Rico,, El Barrio, New York, New Jersey, Virginia, New Orleans, Trinidad and Tobago, Suriname, Dominican Republic, Afro Latina, Dutch, Cuban, Black, Cherokee, Blackfoot, Indigenous, Latina, Asian, Ancestors ORIGINS, FUN FACTS AND VARIETIES Mac and Cheese https://www.essence.com/culture/macaroni-james-hemings-feature/ https://www.monticello.org/jameshemings/  https://www.africanbites.com/baked-mac-cheese/  Vichyssoise Soup https://www.food.com/recipe/anthony-bourdains-les-halles-vichyssoise-136057  Pernil (Pork Shoulder/Leg) https://www.196flavors.com/puerto-rico-pernil-asado/  Trinidad Pelau with Chicken https://insearchofyummyness.com/trinidad-pelau-chicken-and-pigeon-peas/  Mangu https://mydominicankitchen.com/mangu-dominican-mashed-plantains/  Arroz con Leche (Rice Pudding)https://www.dominicancooking.com/arroz-con-leche-rice-pudding --- Send in a voice message: https://podcasters.spotify.com/pod/show/spalwaysforward/message Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support

On Thursday's Morning, Pat Flynn was joined by Paul Knapps, The Firefighting Chef, from Killaloe. This week, Paul joined Pat to discuss his latest recipe for Roasted Pumpkin Spinach And Black Bean Dopiaza, a central Asian curry! Ingredients: -2 tbsp oil -3 large onions (set 1 aside cut into chunky petal style to roast and dice the rest) -400g butternut squash , cut into large bite-size pieces and lightly oiled and roasted. -2 tsp ground coriander -2 tsp ground cumin -2 tsp garam masala -½ tsp turmeric -2 tsp curry powder -1 tbsp grated garlic -1 tbsp grated ginger -5 large tomatoes roughly chopped. -1 tin of washed and rinsed black beans. -300ml vegetable stock -150g baby spinach -Seasoning -1 carton of plant-based cream. -large handful freshly chopped coriander -crispy onions for garnish Method: Into a pre heated oven (220 degrees) pop in your oiled pumpkin and the chunky petal onions and roast for approx. 25 mins, we want them to caramelise and brown, once cooked set aside as we will add these at the end. Heat the oil in a wide, non-stick saucepan and place over a medium heat and add the remaining onions to the pan. We will cook these onions down for around 12–15 minutes or until soft and squishy, bringing out the sweetness of the onions. Now we can Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger and cook off for a further 2 minutes to cook out the spices, this is where we get a sneak peak of smells. Next, we can add the tomatoes and cook for a further 2–3 minutes. Now we can add the veggie stock and black beans and bring to a boil and then turn the heat down Reduce to a simmer and cook for 12–15 minutes checking the seasoning, once your happy with the seasoning we can add in the cream and cook for 1–2 minutes Finally we can add our roasted onions and pumpkin stirring in the spinach and cook until wilted (about 2 mins) and now it's ready to serve so we can remove it from the heat, scatter over some chopped coriander and crispy onions and serve with some cooked basmati rice, enjoy!

Hola mi gente, welcome to the  “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. We took a little break to get that exclusive content at NYCC. It was everything and more. I even made the news thanks to the good people at CBS.  Pa'lante shoutout to Jusscope for the access and to all the amazing people I interviewed and connected with. Stay tuned for that fresh content. Now lets get into the second half the Aguacate Chronicles.  Last episode, aguacate, flan y platanos came back with a vengeance. Team arroz brought the black beans, bananas and vienna sausages to complete the takeover. Plenty of options to pick from to calm them hunger pains. Up next on the menu we got ceviche, chili, mango salad, pineapple, cornbread, bistec de palomilla and fish making their first appearance on the show. Aguacate, platanos maduro, verde, arroz, tostones, breaded steak and frijoles negros returned making us even more hungrier than ever.  These delicious foods get highlighted on audio clips featuring Founder of the Official Latino Film Festival, Creative Director, Photographer, Filmmaker; Danny Hastings, Master Blender of Uncle Nearest Premium Whiskey, Victoria Eady Butler, and Former CEO and current Board of Director for Vicky Bakery, Alex Santiago. So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my ⁠Linktree⁠ for more info. Tune in next week. Aguacate!   Siempre Pa'lante! Always Forward - ⁠https://linktr.ee/sp.alwaysforward⁠  CONNECT WITH CO-HOST Renata Sampaio - Renaissance Woman, IG - ⁠https://www.instagram.com/renatabhny/⁠ NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, Danny Hastings, Official Latino Film Festival, Los Angeles, California, Victoria Eady Butler, Uncle Nearest Premium Whiskey, Alex Santiago, Vicky Bakery, Panama, Mexico, Suriname, Cuba, Trinidad & Tobago, Dominican Republic, Ceviche, Chilli, Mango, Salad, Pineapple, Cornbread, Vichyssoise, Blutwurst, Fish, Hass, Avocados, Aguacate, Arroz con Frijoles Negros, Black Beans and Rice, Bistec Empanizado, Cuban breaded steak, Mangu, Arroz con Leche, Pudin de Pan, Bread Pudding, Platanos, Maduros, Verde, Plantains, Tostones, Plantain Chips, Ismael Rivera, Maelo, El Sonero Mayor, Brasil, Brazil, Puerto Rico, El Barrio, New York, New Jersey, Ancestors ORIGINS, FUN FACTS AND VARIETIES Ceviche Munchies Food by Vice - Traditional Ceviche Recipe - https://youtu.be/C9aiGLIry7g https://www.peruforless.com/blog/ceviche/  https://www.nationalgeographic.co.uk/travel/2021/05/ceviche-the-surprising-history-behind-perus-raw-fish-dish  Cornbread https://www.ice.edu/blog/americas-cornbread-history  https://www.lodgecastiron.com/story/5-tips-for-making-best-darn-skillet-cornbread  https://morningchores.com/cornbread/  Aguacate (Avocado) https://www.thespruceeats.com/history-of-avocado-1807562  https://avocadosfrommexico.com/avocados/history/  https://www.smithsonianmag.com/science-nature/holy-guacamole-how-hass-avocado-conquered-world-180964250/  https://avocadoinstitute.org/avo-economics/avo-economics-fact-sheet/ https://avocadosfrommexico.com/avocados/avocado-by-the-numbers/ Platanos/Plantains https://www.theplantaincouncil.com/about-the-plantain https://www.nutritiousfruit.com/plantain.html https://www.caribbeangreenliving.com/the-different-types-of-plantains-what-to-know-and-how-to-use-them/  Rice (Arroz) https://littleexplorerbigworld.wordpress.com/2020/05/02/the-history-of-rice-culture-recipes/ https://www.saveur.com/cooking-spanish-rice-mexican-heritage/ https://familiakitchen.com/how-did-arroz-get-to-puerto-rico-anyway/ Beef Steak (Bistec) https://www.mashed.com/702961/the-untold-truth-of-carne-asada/ https://blog.amigofoods.com/index.php/chilean-foods/bistec-a-lo-pobre/https://sweethomedigest.com/where-does-steak-originate-from/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/spalwaysforward/message Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support

Season 03 : The American Southwest Episode 15 : The Black Bean Episode : Ciudad Mier, Mexico Becoming a prisoner of war is obviously not a favorable situation. Today there are global rules that determine how those prisoners should be treated, but it shouldn't come as a surprise that the conditions POWs are held in are far from comfortable. Even in the 1800s, the governments of North America agreed that prisoners should be treated humanely, meaning they would be protected from violence or unjust execution. Sometimes though, the fog of war clouds men's judgment.Check us out on YouTube at: https://www.youtube.com/c/SomewhereSinisterFollow us on social media:https://twitter.com/SomewhereSinhttps://www.instagram.com/somewheresinister/You can support us by donating a few bucks here:https://www.buymeacoffee.com/somewheresinThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5428204/advertisement

Hola mi gente, welcome to the  “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. Last episode, Renata and I left you wanting more with all things platanos. I mean who doesn't like tostones, maduros, mofongo and then switching it to the versatility of arroz. You can add cornmeal and a fried egg, boom! That's one meal. Don't forget gallo pinto to complete your breakfast. El desayuno completo. If you don't know by now, we take this food thing serious. You need to be close to a kitchen, bodega or your favorite spot you love to eat.  Up next on the menu we got aguacate, flan, arroz con frijoles, bistec empanizado, cafe, plantanos, banana, y arroz con salchicha. Ay mama.  These delicious foods get highlighted on audio clips featuring Hosts of the show Pero…Let Me Tell You!, DJ & Ish, Founder & Owner of Amy's Pastelillos, Amy Rivera-Nassar, and Executive Director for Nosotros, Natasha Galano. So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Tune in next week. Aguacate!   Siempre Pa'lante! Always Forward - https://linktr.ee/sp.alwaysforward  CONNECT WITH CO-HOST Renata Sampaio - Renaissance Woman, IG - https://www.instagram.com/renatabhny/ NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, DJ, Ish, Pero…Let Me Tell You!, Listen, Laugh, Learn, Pin Pan Pollo, Miami, Westchester, Florida, Cuba, Hass, Avocados, Aguacate, Flan, Arroz con Frijoles Negros, Black Beans and Rice, Bistec Empanizado, Cuban breaded steak, Amy's Pastelillos, Amy Rivera-Nassar, Pastelillo Lady, Puerto Rico, Philadelphia, Cafe, Coffee, Cafecito, Platanos, Maduros, Verde, Plantains, Mofongo, Tostones, Plantain Chips, Natasha Galano, Nosotros, California, Los Angeles, Ricardo Montalbán, Arroz Con Salchichas, Rice with Sausages, Vienna, Sausages, Ketchup, Bananas, Ismael Rivera, Maelo, El Sonero Mayor, Cuba, Brasil, Brazil, Puerto Rico, Nicaragua, Mexico, El Barrio, New York, New Jersey, Ancestors ORIGINS, FUN FACTS AND VARIETIES Aguacate (Avocado) https://www.thespruceeats.com/history-of-avocado-1807562  https://avocadosfrommexico.com/avocados/history/  https://www.smithsonianmag.com/science-nature/holy-guacamole-how-hass-avocado-conquered-world-180964250/  https://www.thespruceeats.com/avocado-varieties-and-facts-1807836  https://www.prnewswire.com/news-releases/avocados-from-mexico-celebrates-record-breaking-year-301900306.html#:~:text=According%20to%20Hass%20Avocado%20Board,set%20in%20fiscal%20year%202021. https://avocadoinstitute.org/avo-economics/avo-economics-fact-sheet/ https://avocadosfrommexico.com/avocados/avocado-by-the-numbers/ Flan https://mycleo.tv/video/chef-bren-herrera-reveals-the-secret-ingredient-in-her-flan-recipe/  https://www.mashed.com/777674/the-untold-truth-of-flan/  https://www.eater.com/22871056/cuban-flan-recipe-traditional-dessert-how-to-make  Platanos/Plantains https://www.theplantaincouncil.com/about-the-plantain https://www.nutritiousfruit.com/plantain.html https://www.thekitchn.com/what-are-plantains-23509985  https://www.caribbeangreenliving.com/the-different-types-of-plantains-what-to-know-and-how-to-use-them/  Café/Coffee A brief history of Cuban cafecito in Miami  https://www.tenement.org/blog/bustelo-the-unlikely-story-of-how-a-cuban-flavor-captured-the-attention-of-new-york-and-then-the-natio/ https://www.casabrasilcoffees.com/coffee-history  Ketchup (Kachu)https://www.history.com/news/ketchup-surprising-ancient-history#:~:text=Tomato%20ketchup%20is%20invented,believed%20tomatoes%20had%20aphrodisiac%20powers. --- Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support

Alejandra Diaz, creadora de la marca ‘The Black Bean'  hace varios años, y gracias a su tesis de grado de la universidad y a una experiencia de vida personal, descubrió que había un tema del que no se hablaba públicamente lo suficiente: la sexualidad y la intimidad. Ella, ha utilizado su marca, para hablar en redes sociales, y através de un podcast de estos temas. En este episodio, invité a Aleja para que habláramos un rato de lo que ella tanto habla, y nos contó nos cómo descubrió que para disfrutar de la intimidad y de la sexualidad, había que saber vivir -o practicar- vivir lento y en calma, y disfrutarse la vida. Espero que les guste mucho este episodio, que le den me gusta al podcast y que me dejen todos sus comentarios.   IG de Alejandra Díaz: @bytheblackbean IG: @sininstrucciones_   Bienvenidos.

Brisket with barbecue sauce, smoky black beans and baked potatoes with chipotle butter

From Susie and Leanne on The Nutrition Couch this episode: We share a client case study highlighting the importance of our childhood experiences with food. We review Harris Farm's Eco Organics Black Bean Spaghetti. Leanne shares her recipe for Black Soybean Spaghetti. So sit back, relax and enjoy this week's episode!  Tune in on Sunday for our next episode. Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast. See omnystudio.com/listener for privacy information.

theme song - these days by pure mids music video that comes up: https://www.youtube.com/watch?v=04v-SdKeEpE i like this better spotify playlist: https://open.spotify.com/playlist/64qdjK8zQQlc7AtT8O5R1u?si=6e1810b2036545e1

Shannon chats with WDW Prep team members Heather, Allyson, and Felicia about the 2023 Epcot Food and Wine Festival. They discuss their experience at the first three (very hot!) days of the festival and share how they each would spend $75 when enjoying a day at the festival. Their picks: Ally's favorites Brew-Wing: Impossible™ Buffalo Chicken Tenders with Plant-Based Blue Cheese, Plant-Based Ranch and Celery (NEW) (plant-based item) ($7.50) AND Brew Hub French Connection IPA, Lakeland, FL ($5.50) Flavors From Fire: The Impossible™ Burger Slider with Wasabi Cream and Spicy Slaw on a Sesame Seed Bun (plant-based item) ($6.00) The Fry Basket: Adobo Yuca Fries with Garlic-Cilantro Aïoli (plant-based item) or Pickle Fries (both $5.50) Greece: Spanakopita ($4.75) Flavors of America: Freshly Baked Carrot Cake with Cream Cheese Icing ($4.50) India: Potato and Pea Samosa with Coriander-Lime Cream (plant-based item) ($5.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL (NEW) ($5.50) Refreshment Outpost: Ciderboys Mango Tango Hard Cider ($11.25) Spain: Sangria Flight ($13.00) Brazil: Xingu Brazilian Black Lager ($5.50) Felicia's favorites Flavors of America: Beer Flight ($10.00) The Fry Basket: Pickle Fries with Dill Ranch ($5.50) Tangierine Cafe: Stone-Baked Moroccan Bread with Hummus, Chermoula and Zhoug Dips ($5.00) India: Chicken Tikka Masala with Fennel-Spiced Yogurt and Naan Bread ($6.25) Spain: Sangria Flight ($13.00) Spain: Charcuterie with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette ($6.50) Refreshment Outpost: Gulf Stream Brewing Co. Cloud Watermelon Hibiscus Lager, Ft. Lauderdale, FL ($11.25) Brew-Wing: Crispy Brussels Sprouts with Buffalo Sauce, Plant-Based Blue Cheese and Plant-based Ranch ($5.00) Flavors from Fire: Smoked Corned Beef with House-made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue ($6.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL ($5.50) Heather's favorites Flavors of America: Left Hand Brewing Sawtooth Amber Ale, Longmont, CO ($5.50) Greece: Griddled Cheese with Pistachios and Honey ($5.00) Tangierine Cafe: Blake's Hard Cider Co. Peach Party Peach & Blackberry Hard Cider, Armada, MI ($5.50) India: Potato and Pea Samosa with Coriander-Lime Cream ($5.50) Spain: Charcuterie with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette ($6.50) Spain: Viña Borgia Macabeo White Sangria ($6.50) Mexico: Tostada de Carnitas: Braised Pork on a Fried Corn Tortilla with Black Beans, Avocado Mousse, Queso Fresco and Chives ($7.75) Refreshment Port: Braised Beef Poutine: French Fries with Braised Beef, Boursin Garlic & Fine Herbs Cheese Sauce, Cheese Curds, Crumbled Boursin Garlic & Fine Herbs ($10.00) Refreshment Port: Boulevard Brewing Co. Quirk Pineapple Orange Whip Hard Seltzer, Kansas City, MO ($11.25) Flavors from Fire: Smoked Corned Beef with House-made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue ($6.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL ($5.50) Links: 2023 Guide and Tips for the Epcot Food and Wine Festival Disney World 101: The Ultimate First Timer's Guide Walt Disney World Crowd Calendar Complete Guide to Disney World Dining  Disney World Touring Strategies 6 Step Disney World Planning Process Leave me a message (including trip report submissions) Please use the SpeakPipe link below to leave us a message with your first name, location, and trip info. You can do that using your computer or phone at https://www.speakpipe.com/WDWPrepToGo   Subscribe to get new episodes There are a few ways to get new episodes of WDW Prep to Go (if you're used to listening on the website, subscribe so you can take new episodes with you on your phone) Subscribe in iTunes  (and please leave a review!) Subscribe in Google Podcasts Follow on social media Instagram Twitter Facebook Pinterest TikTok YouTube Become a Patron Get a quote request for a future trip from Small World Vacations Podcast Episode Finder WDW Prep Merch Visit the site Things we recommend   Affiliate Links: Amazon DVC Rentals Quicksilver Tours and Transportation Small World Vacations Designer Park Co - Use code “WDWPrep” to save 10%

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. To make a Lifestyle Medicine TeleHealth appointment with Dr. Davis go to: https://love.life/telehealth/niki-davis-md/ or https://www.drnikidavis.com/ Join ‘Plant Fueled with Dr. Niki Davis!' LIVE on Chef AJ every 1st Friday of the month for cooking demonstrations, Q&A's, and educational presentations. Today Dr. Davis will make a simple and delicious vegan version of a beloved Mexican dish - black bean enfrijoladas! The recipe: Vegan Black Bean Enfrijoladas Makes enough for 3-4 people Ingredients: Two 15 oz cans black beans (look for oil free, low sodium, and organic if possible) White or yellow 6” corn tortillas (look for oil free, minimal ingredients) - you'll need about 3-4 tortillas per person Your favorite toppings: avocado, tomato, green onions, red onions, chopped greens, etc Blend the undrained beans in a blender. Pour into a high-sided large pan. Heat over stove on medium until blended beans are nice and hot! While the beans are heating, heat up your corn tortillas on a non-stick pan (both sides) on medium heat. Once the tortillas and beans are both hot, dip the tortilla into the blended beans completely, then remove and place folded in half onto a plate. Repeat until you have 3-4 folded tortillas on the plate. Add desired toppings and voila! Enjoy while hot. For more information about Dr. Niki Davis: Check out her website: https://www.drnikidavis.com/ Check out her social media: Instagram.https://www.instagram.com/nikidavismd/ Facebook.https://www.facebook.com/nikidavismd

Eric Hasseltine fills in for Jessica and he discusses Desmond Bane's new deal, shares his thoughts on some winners in NBA free agency, gives his review of the new 'Indiana Jones' movie and more.start shenanigans:11 Desmond Bane gets Rookie Scale Max:15 Derek Rose returns to Memphis:22 Grizzlies Summer League :31 NBA Free Agency highlights:52 Poor San Diego State1:13 Cookout items draft1:25 New 'Indiana Jones' review1:29 New 'Mission Impossible' gets perfect score on rotten Tomatoes

We can't promise that every kid or picky eater can become a salad convert, but we have strategies for how to build delicious salads that are crave-worthy for you and more likely to get a thumbs up from your littlest eaters — even the picky ones.Links from this episodeOur episode, Easy Side Dishes That Aren't an Afterthought Our episode, Our Favorite No Cook Family Dinners for SummerHidden Valley RanchBolthouse Farms dressingsAcid League dressingsNot Just dressingsTrader Joe's Aioli Garlic Mustard SauceStacie's Melon Salad with Chili CrispHow to Make an Easy Dinner Salad More Fun: Add Chicken NuggetsRecipes From the DIJFY ArchiveMeghan's Maple Mustard VinaigretteChinese Chicken Salad with Sweet and Sour NuggsStone Fruit Panzanella Salad Dinner-Worthy Ramen SaladQuinoa, Black Bean, and Mango Salad with Lime VinaigretteMake-Ahead Summer Veggie and Chickpea SaladCheeseburger SaladFind out how to become a supporting member to also get access to our recipes + bonus episodes: https://didntijustfeedyou.com/communityAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Black bean and beetroot burger with roast onion and gherkin mayo and pickled tomatoes

Is scratch cooking really all it's cracked up to be? In this episode, Jane and Liz challenge the idea that society's ills can be solved by each of us spending more time in the kitchen, sing the praises of convenience food, and talk to the authors of the 2019 book Pressure Cooker: Why Home Cooking Won't Solve Our Problems, and What We Can Do About It. The hosts close out the show by sharing the dinner shortcuts they love.  As promised, here are Pressure Cooker's picks for time-savers you can feel good about. Heat and Eat  Talia Di Napoli Frozen Pizza: Crust that tastes like a wood-burning pizza joint and sauce that tastes like sunshine. Available retail and online; $13 to $15 per pizza.  Trader Joe's Cheese and Green Chili Tamale: Made for the microwave and not too spicy for the kids. $3.79 for two. Trader Joe's Black Bean and Jack Cheese Burrito: The antithesis of the sad desk lunch burrito. Perfect from the toaster oven and big enough for two small kids.  $3.99  Jaju Pierogis: The Polish know kids. Dough + potatoes and cheese is a hit. Add some raw veg and you're done. $10 for 12. Pasta Sauce  Rao's Marinara Sauce: Yes, it's cheaper to make your own but this is better and fast. Look for it at Costco or Aldi for a price break, from 5.99 for 24 ounces.  Good and Gather Organic Marinara Sauce, Target's affordable no-sugar option, $2.79 for 24 ounces. Dump & Stir  OmSom: Think of these packets as authentically spiced flavor bombs, allowing you to make restaurant-quality Asian dishes in 15 minutes, Available online or retail; three packets (six servings) for $12.  Maya Kaimal: There are a zillion simmer sauces but Maya Kaimal's are the OG. Most kids will dig the mild creamy Butter Masala. $5.  Haven's Kitchen: Great flavors in resealable squeezy pouches. We love the golden turmeric tahini and the chimichurri. $6.99 per 5-ounce pouch. Rice, Noodles, Dumplings Birdsye Frozen Rice: The fastest way to get a healthy grain on the table. $2.50 per 10-ounce bag.  Momofuku Ramen: An upgrade on the dorm-room fave with air-dried noodles and a tasty spice packet.  5-pack starting at $12. MìLà (formerly Xio Chi Jie) Pork Soup Dumplings: As good as a restaurant. Seriously! And so fun for kids. $40 for 50 dumplings.   Trader Joe's Pork and Ginger Soup Dumplings: Affordable and delicious is possible. $6 for $3.79. What are your faves? Let us know @pressurecook_fm

Bienvenido mi gente! Welcome to Siempre Pa'lante! Always Forward. I'm your host, Giraldo Luis Alvaré. Gracias for listening. In this episode, our guest is building on a family legacy that began in Cuba more than 50 years ago. One pastelito at a time, this immigrant story is all about the “American Dream - El Sueño Americano.” He shares his journey on becoming part of the family and learning the business. From pastelitos to cangrejitos (meat pastries), get your cafecito (coffee) ready. Please welcome, the CEO of Vicky Bakery, Alex Santiago. Gracias for listening. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Pa'lante! https://linktr.ee/sp.alwaysforward Alex Santiago CEO - Vicky Bakery Vicky Bakery site | Instagram | Twitter | Facebook Vicky Bakery site - https://vickybakery.com/ IG - https://www.instagram.com/vickybakery/ Twitter - https://twitter.com/vickybakery/ FB - https://www.facebook.com/VickyEnterprises NOTABLE MENTIONS Vicky Bakery, Antonio y Gelasia Cao, La Vencedora, Havana, Cuba, American Dream, El Sueño Americano, Pastelitos, Cangrejitos, Cuban Pastry, Palitroques, Nochebuena, Christmas Eve, Easter, New Year's Eve, Caja China, Pig Roast, Arros con Frijoles, Black Beans, Rice, Pork, Cafe con Leche, Cafecito, Tostada --- Support this podcast: https://anchor.fm/spalwaysforward/support

In this week's episode, we revisit one of our favorite breeds, the beautiful, huggable Cochin! We discuss common vitamin and mineral deficiencies in chickens and ways you can treat and prevent them. We also share our recipe for black bean burgers and offer options for coop and run toys to prevent winter boredom. Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery - Cochinshttps://www.mcmurrayhatchery.com/cochins.htmlCochins International Club https://www.cochinsint.com/Engraving of Queen Victoria's original Cochin-China Fowlhttps://www.researchgate.net/figure/Engraving-of-the-Cochin-China-Fowl-kept-by-Queen-Victoria-at-Windsor-by-Samuel-Read_fig1_345195181Nestera UShttps://nestera.us/Nestera on Amazon.comUse our code - CWTCLP10Roosty'shttps://amzn.to/3yMDJ The Effect of Adding Oxalic Acid and Phytic Acid to the Diet of Poultry on Calcium Contents of Eggshells, 2011 Studyhttps://dergipark.org.tr/tr/download/article-file/211978 Black Bean Burgershttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/black-bean-burgers/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Got too many product ideas and don't know which to choose? You're not alone. Many content creators struggle to focus on one product or service for their online business because there's so much they could do and want to do. This leads to either paralysis (doing nothing) or dabbling (doing too many things, and none of them completely). Neither of those scenarios leads to customers' lives being transformed (nor money in your pocket). In this episode we'll explore how to choose one digital product or service to focus on first and fully, in order to serve your customers to the best of your ability AND earn recurring income from your efforts.Highlights:What a potluck has to do with digital product sales funnelsEvery product is based on two key decisions: (1) What will your product DO(2) What will your product BEWhat will your product DOWhat is your customer's real problem?How can you solve that problem with your expertise?--What do your customers go to you for?--How does your ministry/business help them?--What knowledge or skills do you offer them?What will your product BEWhat are your strengths?How does your audience consume information?Once you sell your offer, be open to tweaking it based on feedback and experienceResources mentioned in this episode:Black Bean and Corn SalsaBecky's favorite chocolate chip cookie recipeEpisode 7: Why It's Important to Know Your Audience If You Hope to Serve Them Well and Earn MoneyBe the first to hear about our Black Friday special announcement: theinspiredbusiness.co/waitlist Are you a digital marketing genius? Take our quiz to find out!Plus watch our FREE masterclass: How to Create and Sell Digital Products Without Feeling Stupid, Salesy, or Sacrilegious

Papi joins to weigh in on all of our big topics from this week as we review the polls, how Papi showed up at Father's Day dinner at a restaurant with Black Beans he brought from home, and we bring you another Refran Del Dia. Learn more about your ad choices. Visit megaphone.fm/adchoices

OUTWEIGH: Dylan Murphy is back this week (part 2) and we're so excited! Find a safe space to talk about your eating disorder or disordered eating behaviors. Someone that is not a therapist…a friend or family member that is in the weeds with you that can be an ear…but will also call you out on things if need be. If you don't have a friend you can talk to about this stuff and therapy isn't an option for you right now…following anti-diet dietitians like Dylan or Kat Defatta because they offer encouragement in their posts and even things that will call you out in a way (set you straight!!)  What are the joys of your life? Are you isolated from them? When you're wrapped up in an eating disorder…you are likely so obsessed with it that there's not much room for pleasure in life! Get curious about what actually brings you joy…that will help you unlock what's important to you and that can help quiet ED thoughts (which occupy most, if not all, of your day!) Finding joy with food is an amazing thing…but sometimes we only allow ourselves a brownie if it's made with black beans (while those can be yummy too…what's your motivation behind choosing to eat them…that is the question?!!)  P.S. You are not alone in any of your ED thoughts!  P.S.S. Guilt doesn't belong on your plate…just the foods you love and there is more that you are meant to give to the world than counting calories!  Dylan's Instagram: @DylanMurphy.rd (her tagline is ditch diets, gain freedom!)  Dylan's Podcast: Free Method Podcast Best places to find more about Amy: RadioAmy.com + @RadioAmy To contact Amy about Outweigh: hello@outweighpodcast.com See omnystudio.com/listener for privacy information.