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Hey there, friend! Have you ever felt like cooking dinner is just one more overwhelming task on your never-ending to-do list? Trust us, We've been there. But what if we told you that just five minutes of prep could transform your entire cooking experience? In this episode of Clutter-Free Academy, host Kathi Lipp shares her top five pre-cooking habits that can transform any kitchen experience. Joined by Tonya Kubo, Kathi reveals simple yet effective strategies to make cooking less stressful and more enjoyable. Kathi and Tonya provide practical advice for listeners looking to implement these habits in their own kitchens, regardless of size or layout. Listeners will discover: The benefits of gathering all ingredients before starting to cook Why printing recipes or using a tablet stand can make following instructions easier The value of laying out all necessary tools before beginning to cook Listeners will come away with actionable steps to create a more organized, efficient, and enjoyable cooking experience, ultimately leading to less stress and more time to enjoy meals with family. As promised in this episode, here's the link to Kathi's cookbook stand:  https://www.dayspring.com/mary-martha-psalm-90-17-cookbook-stand And here's her Poppy Seed Chicken recipe! Poppy Seed Chicken  Ingredients: 4 Chicken breasts, cooked and cubed  1 can Cream of chicken soup  4 oz Sour cream  2 tsp Poppy seeds, divided  1/4 c. Melted margarine  1/2 sleeve Ritz crackers  Directions: Combine soup, sour cream and 1 tsp of the poppy seeds in a bowl. Crush crackers and combine with melted margarine and remaining poppy seeds. Layer chicken and soup in casserole dish, then top with cracker mixture. Cover and freeze. Defrost overnight. Bake at 350° for 30 minutes. Order your copy of Sabbath Soup here and sign up to receive your free ebook featuring four week's worth of easy meal plans and delicious recipes. Click here to be notified when the next podcast episode is released! Also, stay up to date and sign up here to receive our newsletter. Links Mentioned: Order Sabbath Soup here  and sign up to receive your free ebook featuring four week's worth of easy meal plans and delicious recipes. Kalorik Air Fryer Ninja Air Fryer Rubbermaid Food Storage Hoka Shoes Target Baskets for Meal Prep Clutter Free Resources: Join our Clutter Free Academy Facebook Group Join our members only Clutter Free for Life Facebook Group Let's stay connected To share your thoughts: Leave a note in the comment section below. Leave an honest review on iTunes. Your ratings and reviews really help and I read each one. Subscribe on iTunes or subscribe to our newsletter now.

Hud was great to chat with and he even has his own whiskey company! Go check out https://mellencampwhiskey.com and order some or find where you can buy a bottle, they are in 30 states. Maybe we can get a collaboration going sometime. Enjoy the episode and share it with friends! Also, if you haven't watched Claim to Fame, go watch it now, it's streaming on Hulu. I for one cannot wait until season 4! I kind of hope that at some point the show will bring back previous contestants like Hud to maybe judge the talent show or help with a game. Oh to be a part of the group chat. Hud's Hooch Ingredients 2 oz of Mellencamp Whiskey 3/4 ounce freshly squeezed juice from a lemon 3/4 ounce honey Directions Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glass. Or just drink Mellencamp Whiskey neat. Claim to Fame Drinking Game: Drink when... there's a cringeworthy moment. you guessed wrong. a guesser was wrong. a contestant goes off on a rant. you figure out a clue. you see the Voto Booth. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

Midday's What Ya Got Cookin'? segment returns. What dishes or recipes have you been obsessed with this summer? We are joined by a pair of heralded local chefs who have recipes that take advantage of Maryland's summer seafood and vegetable offerings. Gwyn Novak is a professional chef and cooking instructor who owns and operates "No Thyme to Cook," a cooking school on Solomons Island in southern Maryland. John Shields is the owner of Gertrude's at the Baltimore Museum of Art and author of several cookbooks. Both chefs shared a few of their favorite recipes with us: Grilled Peach Crostini with Whipped Ricotta - Serves 8 Ingredients: · 1 C. whole milk ricotta· Kosher salt· Freshly cracked black pepper· 4 peaches, pitted and quartered· Extra virgin olive oil· 1 loaf sourdough, thickly sliced· ¼ C. toasted pecans, chopped· 1 Tbsp. fresh lemon thyme (or fresh thyme leaves with ½ tsp. lemon zest)· 2 Tbsp. hot honey· Edible flowers for garnish Directions:To whip the ricotta: Place the ricotta in a blender or food processor with a pinch of salt and pepper. Blend until smooth and light. Season to taste. Brush the peaches with olive oil. Grill until they begin to give off juice and have grill marks. Remove from the grill and set aside. You can now slice these in half. Lightly brush the sourdough with olive oil. Grill lightly until you see grill marks. Remove from the grill. To assemble: Spread whipped ricotta onto the sourdough slices.Top with sliced peaches, toasted pecans, lemon thyme.Drizzle with hot honey.   Corn, Crab and Red Pepper Salad Ingredients:3 tbsp extra-virgin olive oil1 tbsp sherry vinegar1 large garlic clove, peeled, and mashedJuice of 1 lime½ pound fresh or pasteurized backfin crabmeat, picked over for shells1 small red onion, peeled and finely minced1 medium red bell pepper, cored, seeded, cut in fine dice4 cups fresh Silver Queen (or other sweetcorn) corn kernels3 tbsp fresh cilantro leaves¼ tsp Old Bay or seafood seasoningSalt and freshly ground black pepper Directions:Combine oil, vinegar, garlic, lime juice, and whisk thoroughly. Place crab, red onion, red pepper, corn, and cilantro together in a bowl and toss gently, taking care not to break up the lumps of crab. Pour the lime dressing over top and gently toss again. Season with Old Bay, salt, and pepper to taste. Cover and chill for at least one hour before serving.   Chesapeake Chargrilled Oysters - Serves 8 Ingredients:· 36 oysters, freshly shucked (on the half shell)· 1 stick salted butter· 7 cloves fresh garlic, minced· 1 tsp. crushed red pepper· 1 Tbsp. thyme· 1 Tbsp. oregano· 2 oz white wine· 8 oz. Romano or Parmesan cheese, grated· 1 Tbsp. fresh lemon juice· Fresh parsley for garnish Directions:In a saucepan, melt the butter and bring to a simmer. Add the garlic, red pepper, thyme, oregano & wine. Simmer for 2 minutes. Roasting/Grilling Oysters Pre-heat oven or grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the oven/grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese and allow the cheese to melt. Finish with a squirt of fresh lemon juice & a garnish of fresh parsley.   Single-Fried Oysters with Horseradish and Tartar Sauce Ingredients:1 pint shucked oysters1 cup fine yellow cornmeal1 cup all-purpose flour1 tbsp salt 1 tbsp Old Bay seasoning1 tsp black pepper Vegetable oil, for fryingSalt and freshly ground black pepper, to taste Directions:Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt, Old Bay, and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry. Pour oil into a frying pan to a depth of 1/2 inch. Heat the oil and sauté the oysters for about 5 minutes, or until golden brown. Do not overcrowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil to paper towels and drain well. Season with salt and pepper. Note: Oyster liquor may be added to dishes for heightened flavorEmail us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe! Toby Cecchini's Cosmopolitan Recipe Ingredients 1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾ ounce fresh lime juice ¾ ounce Ocean Spray Cranberry Garnish: lemon twist Directions Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled Coupe glass. Garnish with lemon twist.

Am I a witch? This seemingly simple question is actually quite complicated for many of us to answer. How do you know if the label applies to you? And if it does apply to you, does it even matter? Do we claim it? Or keep it hidden? This episode explores how to go about defining this word for yourself through intentional silence and following your  inner knowing. We'll marvel at the explosion of fall color, while enjoying the leaf covered trails. We may even get lost in the woods for a moment while we ponder, "Am I a witch?" What am I Reading?Halloween Cupcake Murder by Carlene O'ConnorThe Witch in Every Woman by Laurie CabotWhat's for Dinner?Roasted Root VeggiesBrussels sproutsBeetsPotatoesMushroomsOnionGarlicCarrotsParsnipsSausage (sweet apple sausage works really well in this recipe)Olive oil, salt & pepperDirections: Preheat oven to 425 degrees. This is a very flexible recipe. The proportions are completely up to you. Grab a big bowl and chop up all your veggies. Drizzle olive oil and season with salt and pepper.  Spread onto one or two cookie sheets (depending on amount of veggies) then roast until potatoes are soft and Brussels sprouts are browned. Serve with a dollop of hummus and some crusty bread. Enjoy!Leftover Roasted Veggies & Couscous w/ Goat Cheese2 cups Israeli couscous  Leftover roasted veggiesCrumbled goat cheeseDrizzle of olive oil Directions: Cook couscous. Grab big bowl. Combine couscous, leftover veggies, drizzle of olive oil, and goat cheese. Serve! Fall Spiced Hot Chocolate 2 cups milk of your choice1/3 cup semi-sweet chocolate chips1 tablespoon maple syrup1 teaspoon pumpkin pie spice1 teaspoon vanilla or use whole spices1 cinnamon stick3 cloves3 cardamom pods1 vanilla bean (slit the vanilla bean down center, scrape out the seeds)Directions: Combine milk, chocolate chips, and spices in a small saucepan. Heat on medium-low  until chocolate has melted and the milk comes to a simmer (do not bring to a boil!). If using whole spices, strain before serving. Top with whipped cream (vegan or dairy) and a dusting of cinnamon and cocoa powder! Say an intention, enjoy! 

Hayride to Hell is about how a small town farmer exacts his bloody revenge on unscrupulous town folk who try to steal his land. It's director by Dan Lantz, who I got to interview, written by Kristina Chadwick and Robert Lange, and stars Bill Moseley (The Devil's Rejects, House of 1000 Corpses), Kane Hodder (Jason Vorhees himself from many Friday the 13th films and Victor Crowley from the Hatchet franchise), and Graham Wolfe. This is a fun and campy horror film that I really enjoyed as part of Screamfest this year. Please go check it out at your local theater. Hayride to Hell Cocktail: Ingredients 1/2 ounce (or 1 oz if you use syrup) Amaretto 1/2 ounce pumpkin vodka or 1 ounce pumpkin spice syrup 1 shot espresso 4 ounces of steamed milk (or cold milk if you use ice) Directions Combine all ingredients in a coffee mug and top with fresh whipped cream. Sprinkle with pumpkin spice and serve hot or over ice. Hayride to Hell Drinking Game: Drink when... Bud says, "Now that's what I'm talking about." Karen does a "Karenism". Nixler does a goofy look. As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

Well we recorded over the first film, so we had to talk about the sequel to Camp Rock. The Jo Bros are back with Demi Lovato, Alyson Stoner, Meaghan Martin, and Frankie Jonas!!! Who doesn't love Frankie?!?!?! Go watch season one of Claim to Fame before season two premiers on June 26th! It is such a great show and more people need to be watching it. You can also check out the soundtrack to the OG and the sequel on Apple Music and probably other music apps like Spotify. Remember, we can't back down, we have heart and soul, we wouldn't change a thing for our different summers, but I'd like to introduce me. Heart and Soul Cocktail (azuniatequila.com): Ingredients 2 oz Azuñia Añejo Tequila, infused with cinnamon & cloves  1 oz coffee liqueur  3 dashes orange bitters Topped with homemade whipped cream Preparation for the Cinnamon & Clove Infused Azuñia Añejo Tequila: To infuse 1 bottle of Añejo, empty into another container and add 3-4 cinnamon sticks and 6-8 whole cloves. Let sit room temperature for up to 5 days. Fine strain infused items out and serve. Also, can flash infuse with a Sous-Vide machine for 90 minutes at 120 degrees Fahrenheit. Directions Combine first 3 ingredients into mixing glass. Stir for 8-10 seconds until cold and slightly diluted (liquid should not be cloudy). Strain with Julep strainer into glass and top with whipped cream. Grate cinnamon stick over whipped cream. Drinking Game (@chiefheath99 on TikTok): Take 1 sip when... you see a guitar someone says "Final Jam", "Camp Rock", and/or "Camp Star" a song starts/ends Take 2 sips when... Mitchie and Shane are fighting somebody smiles too big you see Frankie Jonas Take 3 sips when... someone air guitars you see a boat or a body of water Chug your drink when... Shane and Mitchie kiss As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

Benjamin Ayers is one of the most popular Hallmark leading men with movies like Cranberry Christmas, Long Lost Christmas, and Color My World with Love. But most importantly to us, he is Drew, the inquisitive reporter sidekick of Alex McPherson (Alison Sweeney) on The Chronicle Mysteries. Ben took some time to sit down and talk with us about what life is like on and off the set and his latest venture, Romance University. One of the most exciting things he shared is that The Chronicle Mysteries is NOT canceled and there are some still discussions of what comes next. Our fingers are crossed.  We talked for an hour, but it was so interesting it felt like 10 minutes. The featured cocktail for Benjamin and Romance University is Love Potion Punch.Ingredients:3oz vodka2oz Cranberry Juice1oz Pomegranate Juice2 lime wedgesHeart Shaped IceRomance University Mug!Directions:Combine ice, vodka, cranberry juice, pomegranate juice, and the juice of one lime wedge in a cocktail shaker. Shake! Add heart ice to your Romance University mug, pour in the cocktail, and enjoy!To learn more about Romance University or to buy some of their amazing apparel and swag, visit https://romance-university.com/Follow us on social media: Instagram: @hallmarkmysteriesandmoreYoutubeOr visit our website. This podcast was created by fans for fans and is NOT affiliated with or sponsored by Hallmark or the Hallmark Channel.

In this episode of GoGreenfields, Boba and bounce! Don't leave! River & Terran have combined three ball-shaped activities to keep you fully entertained.  First, they create their very own DIY bouncy balls, complete with bounce testing.  Then, they review the popular boba tea from Spokane's Poke Express.  Finally, they take their own approach to tea and pearls with Homemade Boba Tea!    Boba Tea: Did you Know?   Although the tweens and teens (like us!) are claiming this tea as something of our own generation, it was really something that some of our parents could have enjoyed.  Of course, they wouldn't have had the huge selection of boba sellers that we have today (there are five in Spokane, that we know of). Still, this tea was something that was created in the 1980s, and a trip to East Asia at the time likely would have resulted in taste testing the tapioca pearls.  Although we approve of boba tea as it is today, there were some varieties - like those containing red beans and grass jelly - that we believe weren't meant to survive.    Bouncy Balls   Why make bouncy balls?  It felt like the perfect thing to pair with boba tea.  Don't you agree.  DIY bouncy balls are an easy, and satisfying craft that you can make at home with very few ingredients - Borax soap, white glue, water, and cornstarch!  Here's a recipe. Homemade Boba Tea  Ingredients 4T tap water 1 cup of muscovado sugar (which is light brown sugar)  Boba pearls (we made our own, but you can get some here) black tea 1 and ½ cup of oat milk  ice   Directions Combine water and brown sugar Place over low heat and add boba pearls Use the brown sugar syrup mixture to line the glass and fill the bottom Add a few ice cubes, gently Pour tea and milk over ice Enjoy!   Show us how your boba tea turns out! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow TikTok: GoGreenfieldsTwins Recommended Products   https://gogreenfields.com/boba https://gogreenfields.com/Boba_Straws       This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don't forget to like, review, and subscribe! Brian Miller's Dark 'N' Stormy Recipe Ingredients 2 ounces rum, such as 1 ounce Appleton 12 and 1 ounce El Dorado 15 ¾ ounce lime juice 1 ounce ginger syrup ½ tablespoon blackstrap molasses 1 teaspoon Hamilton 151 Overproof rum 1 dash of bitters (such as Angostura) 1 ounce club soda Directions Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice. Shake until chilled. Strain into a chilled highball glass with ice. Top with club soda. Optional: garnish with a dehydrated lime wheel and candied ginger. Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we explore El Presidente, a Cuban-born, stirred, rum-based classic. Teaching class is Orlando Franklin, the bar director at Brooklyn's Night Moves who cut his teeth at Maison Premiere and Blind Barber. Listen on to discover Franklin's El Presidente recipe — and don't forget to like, review, and subscribe! Orlando Franklin's El Presidente Recipe Ingredients 1 ½ ounce Cuban rum, such as Havana Club 3 1 ounce Dolin Vermouth de Chambery Dry ½ ounce Cointreau ¼ ounce pomegranate molasses 3 drops orange blossom water Directions Combine ingredients in a mixing glass with ice and stir until chilled. Strain into chilled Nick & Nora glass. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he's built up a clear passion for hospitality. These days, you'll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don't forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry. Josue Gonzalez's El Diablo Recipe Ingredients ¾ ounce fresh lime juice 1 ¼ ounce blanco tequila ½ ounce crème de cassis 3 ounces ginger beer Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish Directions Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor) Shake until cold and strain into a highball glass. Top up with ginger beer and crushed ice. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry. Hosted on Acast. See acast.com/privacy for more information.

Wine Road Podcast Episode 157 Sponsored by Ron Rubin Winery Episode 157 | Julius Orth, Director of Hospitality and Tasting Room Manager (and Professional Consumer) from Ektimo Winery Julius regales us with stories from his fascinating life and tells us what to expect when visiting Ektimo for a tasting while we enjoy the 2019 Ektimo Estate Mount Eden Pinot Noir. Wine of the Day: 2019 Ektimo Estate Mt. Eden Pinot Noir. Fast Five Recipe: Salad Dressing by Richard Ross of Threshold Studios Podcast Sponsor: Ron Rubin Winery SHOW NOTES 1:00 Wine of the Day --2019 Ektimo Estate Mount Eden Pinot Noir. Winner of the North Coast Wine Competition –Best of Class. Made from vines planted in 2013 with four different clones. 2:27 Ektimo located on Ross Road near Iron Horse winery between Graton and Forestville. Located next to Ron Rubin Winery 3:07 The word Ektimo is an expression of appreciation or gratitude in Greek. 4:00 Tasting room open for tastings five days a week closed on Mondays and Tuesdays. Adjacent to the Joe Rodota trail. 6:00 The main focus of Ektimo is on pinot noir but also make some other varieties as the opportunity arises. All wines are small lots. 7:11 How Julius got his start in the wine industry. And a bit about his life rubbing elbows with rock stars! 10:36 Tasting room is appointment only and Julius will take you through the flights of the day. And unique to Ektimo –tableside barrel tasting! Check it out! 13:44 April, the owner of the winery, runs the behind the scenes operation the family is from China and looked far and wide for a place to open a winery and lucked upon the current location. Also on site are alpacas and chicken and goats! 15:40 Fast Five Recipe –Salad Dressing from Richard Ross, Owner of Threshold Studios where we record the podcast. Ingredients: Dijon mustard, honey, Capitol Hill Seasoning, olive oil, grand reserve balsamic vinegar. Directions: Combine all the ingredients in your whisk disc (!) and combine. That's it. Serve over radicchio and enjoy! 18:58 Bonus wine book suggested by Julius --The Grapes of Ralph. 19:25 Julius takes his out of town guests around to the local wine spots, and one of his favorites is Iron Horse Winery. For dining out he enjoys John Ash and Co. at the Vintners Inn. 22:19 ONE MORE THING – Tickets on sale now for Wine and Food Affair in November 5th and 6th details on the Wine Road website. Links Ektimo Wines Estate Mt. Eden Pinot Noir Iron Horse Winery John Ash and Co. The Grapes of Ralph by Ralph Steadman Wine And Food Affair Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

What have you been watching on TV lately? That is what I'm here to talk about this week, along with my good friend and friend of the show, Kathi Lipp. Kathi is an author, speaker, and my kindred spirit when it comes to TV shows. So when I decided to talk about all the new shows that have come out this year and are coming out in the next month or so, I knew Kathi would be the exact right person to chat with. Of course, because this is The Couch, where rabbit trails and side notes are always welcome, we also get into soup recipes, romantic comedies, and podcasts. Okay, get ready to program your DVR or load up your streaming queues. It's time to talk TV! MENTIONED IN THIS EPISODE: Pivoting (Fox) Single Drunk Female (Freeform) Abbott Elementary (ABC) Somebody Somewhere (HBO Max) How I Met Your Father (Hulu) Murderville (Netflix) The Afterparty (Apple TV+) American Auto (NBC) ALSO MENTIONED: An Abundant Place: Daily Retreats for the Woman Who Can't Get Away Empowered: More of Him for All of You Fair Game (podcast) The Rise & Fall of Mars Hill (podcast) In from the Cold (Netflix) Suspicion (Apple TV+) Bel-Air (NBC) Severance (Apple TV+) The Tourist (HBO Max, 3/3) Life & Beth (Hulu, 3/18) THE NEW SHOWS WE DIDN'T GET TO: The Grand Crew (NBC) The Cleaning Lady (Fox) Reacher (Prime) Astrid & Lily Save the World (SyFy) Wolf Like Me (Peacock) The Endgame (NBC, 2/21) Pachinko (Apple TV+, 3/25) Welcome to Flatch (Fox, 3/17) NOT-SO-GUILTY PLEASURES: Sabbath and soup (scroll down for Kathi's recipe for tomato, gin, and bacon soup!) Chicken enchilada soup  Marry Me (theaters or Peacock) DON'T FORGET: Join The Couch on Facebook! It's so much fun! Find Kathi in her Clutter Free Academy community or at kathilipp.com. You can find me on Instagram at @marycarver on Instagram, in The Couch Facebook group, or at marycarver.com.   Welcome to The Couch!   This post includes affiliate links. This means that if you click and purchase, I might receive a small commission at no extra charge to you. **** Kathi's Tomato, Bacon, & Gin Soup Recipe My only recommendation? Double the recipe. You will want to have this with a grilled cheese sandwich for lunch later in the week. Promise. READY IN: Less than an hour SERVES: 4 (you should double it - trust me...) 1 28 oz can peeled tomatoes 3 garlic cloves, chopped 1⁄8 teaspoon thyme 1⁄2 teaspoon paprika 1⁄8 teaspoon sugar 6 slices bacon, chopped 1⁄4 cup salted butter 4 ounces brown mushrooms, sliced 1⁄3 cup gin 1⁄2 cup heavy cream salt and pepper 2 t chives, diced DIRECTIONS Combine tomato, garlic, thyme, paprika, sugar in a blender and puree into a liquid. In a soup pot, sauté bacon until crisp, drain on paper towels, but leave the drippings in the pot. Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden. Add gin and bacon, stir, add tomato sauce and simmer 15 minutes. Add cream, season with salt and pepper, top with chives. Serve as appetizer, or alongside a hearty salad. Oh and if you've read this far, one more tip: don't spill the gin into the open flame in your gas stove. And if you do? Turn off the stove. You're welcome.

In this episode of GoGreenfields, River and Terran use one of their favorite fall harvest ingredients—pumpkin—in two different ways.  The Greenfield family was very happy to have two delicious desserts awaiting them after dinner this evening.  While Terran took on the classic pumpkin pie, River tried something new, creating a no-bake pumpkin-cheesecake for his harvest dessert of choice. As an added bonus, the co-hosts take their viewers on a tour of Greenfields' mini orchard in honor of the fall harvest season.   *Many fall pie recipes call for Crisco or shortening.  However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes.   Fall Harvest Pumpkin Pie Crust Ingredients  2 ½ C flour 22T butter*   Filling Ingredients  1 can pumpkin puree 1 can condensed milk 2 eggs ½ tsp ginger 1-2 tsp cinnamon ½ tsp nutmeg ½ tsp salt Directions Preheat oven to 425 degrees fahrenheit  Combine flour and butter fully and form into a large ball Remove crust from bowl onto floured surface Roll into a circle (approximately ⅛” thick)  large enough to fill the pie plate. Lay crust into pie plate and pinch edges, set aside In a separate bowl beat eggs with a fork Add pumpkin, condensed milk, and spices, and mix well Pour filling into pie shell and place in preheated oven Bake at 425 for 15 minutes Reduce heat to 350 and bake for an additional 40-50 minutes. Check the pie by sticking a knife or toothpick into the filling, one inch from the side of the plate.  If it comes out clean, the pie can be removed from the oven. Let sit until cool before serving.  For even better results, refrigerate overnight and serve with whipped cream. *Many fall pie recipes call for Crisco or shortening.  However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes. No- Bake Pumpkin Cheesecake Crust Ingredients  5T butter 1T sugar ½ cup crumbled gluten free ginger snaps Filling Ingredients  1 c. heavy cream 2 blocks cream cheese (room temperature) 1 can pumpkin puree 1 c. powdered Swerve 1 tsp. pure vanilla extract 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. kosher salt   Directions Combine crust ingredients in a food processor.  Pulse until mixture can be easily rolled into a ball. Press the crust mixture into the bottom of a  springform pan, so it is fully and evenly covered. Pour heavy cream into a separate bowl and whip with electric beaters until peaks are achieved. In another bowl, soften cream cheese further with an electric mixer. Add one can of pureed pumpkin to the softened cream cheese and mix thoroughly, until the mixture is free of lumps. Add Swerve, cinnamon, nutmeg, salt, and vanilla to the pumpkin mixture.  Beat thoroughly, ensuring a smooth consistency. Fold in the whipped cream. Pour mixture over crust, and refrigerate overnight, or several hours, until set.   Be sure to share your outcome with us on social media! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products Gluten free ginger snaps Swerve powdered sugar food processor springform pan pie plate   This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning! Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!

Pitaya (also called dragon fruit): The red pigment in the red-fleshed variety of pitaya is a rejuvenator for your liver, bringing cells back to life. It helps your liver produce cells faster so regeneration of the liver can occur. It's a fountain of youth fruit for the liver that slows down and stops liver aging by caring for its deep, inner core, which in most cases succumbs to disease if left neglected for too long. Look for packs of frozen red pitaya in the frozen section of the grocery store or online, or you may find it fresh in your area. If neither is available where you live, seek out pure pitaya powder.https://www.terrasoul.com/products/copy-of-pitaya-powder-starting-at-42-49-lbWild blueberries: Contain dozens of undiscovered antioxidants, including anthocyanin varieties. There's not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother's milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly. Look for packs of frozen wild blueberries in the frozen section of the grocery store or online, or you may find it fresh in your area. If neither is available where you live, seek out pure wild blueberry powder.https://vimergy.com/products/wild-blueberryLiver Rescue SmoothieIngredients:OPTION A  2 bananas or ½ Maradol papaya, cubed  ½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)  2 cups fresh or frozen or 2 tablespoons powdered wild blueberries  ½ cup water (optional)  OPTION B  1 banana or ¼ Maradol papaya, cubed  1 mango  ½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)  1 celery stalk  ½ cup sprouts (any variety)  ½ lime  ½ cup water (optional) Directions:Combine all ingredients in the blender. Blend until smooth. If desired, stream in up to ½ cup of water until desired consistency is reached.Makes 1-2 servingsTips:If you don't have access to the options for pitaya and/or wild blueberries, substitute blackberries, cultivated blueberries, or cherries. Try adding at least one frozen element to your smoothie. This ensures that your smoothie stays nice and cold!

Pitaya (also called dragon fruit): The red pigment in the red-fleshed variety of pitaya is a rejuvenator for your liver, bringing cells back to life. It helps your liver produce cells faster so regeneration of the liver can occur. It’s a fountain of youth fruit for the liver that slows down and stops liver aging by caring for its deep, inner core, which in most cases succumbs to disease if left neglected for too long. Look for packs of frozen red pitaya in the frozen section of the grocery store or online, or you may find it fresh in your area. If neither is available where you live, seek out pure pitaya powder.https://www.terrasoul.com/products/copy-of-pitaya-powder-starting-at-42-49-lbWild blueberries: Contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly. Look for packs of frozen wild blueberries in the frozen section of the grocery store or online, or you may find it fresh in your area. If neither is available where you live, seek out pure wild blueberry powder.https://vimergy.com/products/wild-blueberryLiver Rescue SmoothieIngredients:OPTION A  2 bananas or ½ Maradol papaya, cubed  ½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)  2 cups fresh or frozen or 2 tablespoons powdered wild blueberries  ½ cup water (optional)  OPTION B  1 banana or ¼ Maradol papaya, cubed  1 mango  ½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)  1 celery stalk  ½ cup sprouts (any variety)  ½ lime  ½ cup water (optional) Directions:Combine all ingredients in the blender. Blend until smooth. If desired, stream in up to ½ cup of water until desired consistency is reached.Makes 1-2 servingsTips:If you don’t have access to the options for pitaya and/or wild blueberries, substitute blackberries, cultivated blueberries, or cherries. Try adding at least one frozen element to your smoothie. This ensures that your smoothie stays nice and cold!

Liver Rescue Morning:1) Lemon Water:16 ounces water with 1/2 fresh squeezed lemonOptional to add honey2) Celery Juice:Start small 2 ounces minimumGoal is 16 ounces3) Fruit, Melon, or a Fruit smoothie:Liver Rescue Smoothie:OPTION A2 bananas or ½ Maradol papaya, cubed½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)2 cups fresh or frozen or 2 tablespoons powdered wild blueberries½ cup water (optional)OPTION B1 banana or ¼ Maradol papaya, cubed1 mango½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)1 celery stalk½ cup sprouts (any variety)½ lime½ cup water (optional)Directions:Combine all ingredients in the blender. Blend until smooth. If desired, stream in up to ½ cup of water until desired consistency is reached.Healing Liver Supplements:Lemon Balm https://vimergy.com/products/lemon-balm5-MTHF https://vimergy.com/collections/shop/products/5-mthf?_pos=1&_sid=e799a0147&_ss=rBarley Grass Juice Powder https://vimergy.com/collections/shop/products/barleygrass-juice?_pos=2&_sid=3b71ec401&_ss=rSpirulina Powder https://vimergy.com/products/usa-grown-spirulina?_pos=1&_sid=0c2f89fb1&_ss=rZinc https://vimergy.com/products/organic-zinc?_pos=1&_sid=4a265bfb1&_ss=rMicro C https://vimergy.com/products/micro-c?_pos=1&_sid=999b60835&_ss=r

In this episode of GoGreenfields, River and Terran begin a tradition with the friends that they've been missing during the pandemic.  They're putting their skills in the kitchen to good use to prepare platters of pretty pleasures - COOKIES! Frosted, fancy, and flavorful, they are sure to be a hit with the friends preparing for a Christmas cookie swap. We strongly recommend that you give this recipe a try and be sure to tag us in your social media posts of the outcome! If you have a share-worthy cookie recipe, please let us know.   Sugar Cookies Cookie Ingredients 1 Cup Unsalted Butter, softened One Cup Sugar 1 ½ tsp vanilla extract One large egg 2 ½ C all-purpose flour ¾ tsp baking powder ¾ tsp salt Cookie Ingredients 3 Cups powdered sugar 3-4 T milk 2 T honey ½ tsp vanilla extract Gel food coloring (optional) Candies and sprinkles (optional) Directions  Combine butter and sugar with a mixer and beat until creamy. Add egg and vanilla to mixture. In a separate bowl, whisk flour, baking powder, and salt. With the mixer running on low to medium, slowly add dry ingredients until completely combined.  Split dough, and wrap both halves in plastic wrap. Do not attempt to handle more than necessary, as it will still be quite sticky. Refrigerate for at least two hours. Preheat the oven to 350°F. Line cookie baking sheet with parchment or non-stick silicone sheet. Dust the countertop with flour and pull one ball of dough from the fridge.  Roll the dough to ⅛” thickness.  Use cookie cutters to shape the dough and spatula to transfer to the baking sheet. Bake at 350°F for 9-10 minutes, or until edges are slightly golden. Repeat the process with the second dough ball. While cookies cool, prepare the frosting.  Combine sugar, milk, honey, and vanilla extract, stirring until smooth.  If too thick, add milk a few drops at a time.  If the mixture is not stiff enough, slowly add powdered sugar until the frosting is of piping consistency.  Divide frosting into small bowls to add gel coloring. When cookies are cooled, frost with a piping bag and add candies as desired.   Have you come up with a new cookie recipe, mastered the art of icing, or created a cookie masterpiece?  Please share with us! • Facebook • Instagram • Twitter   This episode is brought to you by: • Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! • Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! • Thrive Market — Better for People and for the Planet! • Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste • Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 • Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) • Wake Up Foods — Good Food for a Good Morning!  

This episode guarantees lots of laughs as we poke fun at ourselves and embrace the emotional roller coaster of living and working through a pandemic. Ella Cressman shares useful (and not so useful, but hilarious) insights on giving grace, having gratitude, and exercising patience. What does Goonies (the movie), ultrasonic spatula, Clinque V, peanut butter whiskey, Michael Moore (Moore for life), and Kourtney Kardashian have in common? The answer—this podcast. Listen to find out how. Don’t forget to check out the show notes for resources you never thought you needed.   Ella Cressman’s Bio:   Nominated for a 2018 DERMASCOPE Aestheticians' Choice Award as Favorite Brand Educator, Ella Cressman became a licensed esthetician in 2007 after attending the College of International Esthetics. In 2009, she became a skin care educator and product representative and enjoyed empowering other estheticians and industry professionals to understand skin care from an ingredient standpoint, rather than a product specific view. She achieved an Organic Skin Care Formulation Certificate in 2014 and an Organic Skin Care Formulation Diploma from Formula Botanica in 2018.   Ella has spent many hours researching ingredients, understanding how and where they are sourced, phytochemistry, histological access, and complimentary compounds for intentional skin benefits.   She has written articles for ASCP Skin Deep magazine, Les Nouvelle Esthétiques & Spa magazine, American Spa magazine, CBD Health and Wellness magazine, Topical Magazine, and the popular blog Lipgloss and Aftershave. In addition to running a skin care practice, Ella has consulted for several skin care lines (including several successful CBD brands) under the umbrella of Ella Cress Skin Care and founded a comprehensive consulting group in 2019, the HHP Collective.   To connect with Tracy Donley, ASCP Executive Director, click here    To join Associated Skin Care Professionals (ASCP) click here    Questions about Associated Skin Care Professionals (ASCP) membership or professional liability insurance for estheticians call 800-789-0411   If you are interested in adding Business Personal Property (BPP) insurance to your membership click here    Follow Associated Skin Care Professionals (ASCP) on Instagram    To access ASCP’s extensive Back to Practice guide click here    ASCP Skin Deep Magazine (digital edition)     Random Resources   The Goonies   Karate Kid   Clinique V (80s eye shadow fashion)   Tarte Maneater mascara   Michael Moore, Moore for Life   Michael Moore, Eye Shadow Tutorial    Kim Kardashian contour line, KKW   Magnetic SL   Peanut Butter Whiskey   Chambord   Recipe Peanut Butter & Jelly Old-Fashioned By SKREWBALL WHISKEY INGREDIENTS 5 oz Skrewball Peanut Butter Whiskey 75 oz Rye Whiskey 4 Dashes of Angostura Bitters 1 Luxardo maraschino cherry, for garnish Orange peel, for garnish DIRECTIONS Combine whiskeys and bitters over ice in a cocktail glass. Stir and allow to mingle until chilled. Garnish with a Luxardo cherry and an orange peel.     Ella’s Resources:   ASCP State Updates   Ultrasonic Spatula   ASCP Esty Talk—Ingredients Decked Out   Book: Talking to Strangers by Malcom Gladwell   Contact Ella   Social Channels @ellacressman   Websites   ellacress.com   www.hhpcollective.com

Hi Folks, Well the summer is over and we are back to work now. Yes :( This episode we will be talking about a cocktail named Nelson's Blood. Why are we drink his blood? Well, there is more to the story then just the drink. We have to start with Pusser's rum (British Navy rum). Why are we talking about this rum and what is its relation to the drink? Pusser's rum was a British royal Navy rum that was portioned out to the sailor from 1655 to 1970 (July 31st to be exact). It was then released to the public (who didn't have access to this prior). Black Tot Day is when the royal navy stopped handing our rations of rum to the sailors. The ships got to technical and the main reason for the ration in the beginning was to deal with hardship and not for drinking. So again...who is Nelson? Admiral Nelson was a killed in battle in 1700's in a colonial war and had requested that his body be put into a cask of Pusser's rum to preserve him for the long journey back to England. The problem was the journey took longer than expected and the sailors ran out of rum on the ship. So...they tapped into the cask that his body was preserved in and by the time the ship got back to England, the cask was empty except his pickled body. Pusser's rum is sometimes referred to as Nelson's Blood. This drink (Nelson's Blood) is on the Pusser's rum website and can only be made with that rum. Mark (our tiki expert) goes through some cool facts on different rations of spirits by different countries and each of them had their own Black Tot Day as well. In our "terminology" segment: we discuss different terms used on the navy ships and what they meant. Curious: you have to listen in... Recipe: 2 oz. Pusser’s Rum (Gunpowder Proof), 2 oz. Cranberry Juice, 1 oz. Orange Juice, 1 oz. Lime Juice, 1/2 oz. Sugar Syrup, A dash of Angostura bitters. Directions: Combine ingredients in a cocktail shaker. Shake well. Strain into a glass with ice and serve. What is gunpowder rum?? Well listen to find out!! Bonus recipe: (my own creation..ops I mean Norma's): Sucking the Monkey: 1.5 oz coconut rum, 0.5 oz banana liqueur, 2 oz pineapple juice,1 oz cream of coconut. Shake and strain into a Collins glass.

We back! After a small layoff due to scheduling and sickness, Matt and Hank are back in the saddle to talk about the fall sports calendar going on right now.  We'll start by giving you our thoughts on the latest college football playoff rankings.  After that some NFL discussion including why we think Drew Brees remains underrated.  College basketball has tipped off and we will talk a little about that and then wrap it up with some great holiday cocktail ideas from our friends at Smirnoff.  Cocktail Recipes 1.      Peppermint Cranberry Moscow Mule, Courtesy of Kendra Darling, Simply Darrling (Makes 1 Cocktail) Ingredients: ·        1.5 oz. Smirnoff Peppermint Twist ·        2 oz. Cranberry Juice ·        6 oz. Ginger Beer ·        Sugar coated Cranberries & Mint for garnish   Directions: In a cocktail shaker, combine Smirnoff Peppermint Twist and cranberry juice with ice. Shake. Fill a copper mug with ice, pour the vodka & juice over the ice. Top with ginger beer. Garnish with sugar coated cranberries and mint. 2.      Orange & Peppermint Hot Chocolate, Courtesy of Kendra Darling, Simply Darrling (Makes 1 Cocktail)   Ingredients: ·        1 oz. Smirnoff Peppermint Twist ·        0.5 oz. Triple Sec ·        8 oz. Hot Chocolate   Directions: Combine hot chocolate, triple sec, and Smirnoff Peppermint Twist in a mug. Stir, and serve with a candy cane. Garnish with a candied orange peel.   3.      Smirnoff Holiday Punch, Courtesy of Kendra Darling, Simply Darrling (Makes 12 Servings) Ingredients: ·        10 oz. Smirnoff No. 21 Holiday Ornament Vodka ·        12 oz. Cranberry-Raspberry Juice ·        4 oz. Pineapple Juice ·        20 oz. Orange Juice ·        2 oz. Lime Juice ·        1 Bottle Sparkling Wine ·        Raspberry Sherbet ·        Slices of Limes, Oranges and frozen cranberries   Directions: Combine all the juices in a punch bowl. Stir in the Sparkling wine and the Smirnoff No. 21 Holiday Ornament Vodka. Garnish with slices of limes, oranges, and frozen cranberries. Place a ball of raspberry sherbet into a glass. Ladle punch into the glass   4.      Ornament Cocktail, Courtesy of Kendra Darling, Simply Darrling (Makes 1 Cocktail)   Ingredients: ·        1.5 oz. Smirnoff No. 21 Holiday Ornament Vodka ·        2 oz. Pomegranate Juice ·        0.5 oz. Simple Syrup ·        Splash Lime Juice ·        Pomegranate Seeds & Mint Leaves for garnish   Directions: Mix together the Smirnoff No. 21 Holiday Ornament Vodka, simple syrup, and juices. Use a funnel to pour into a clear ornament. Place Pomegranate seeds and mint leaves into a martini glass. To enjoy, pour the cocktail into the martini glass   5.      Holiday Cosmo, Courtesy of Megan Marlowe, Strawberry Blondie Kitchen (Makes 1 Cocktail) Ingredients: ·        1.5 oz. Smirnoff No. 21 Vodka ·        1 oz. Orange Liqueur ·        4 oz. Cranberry Pomegranate Juice ·        Lemon twist ·        Candy rim ·        Cranberry skewer   Directions: Rim a martini glass with water and dip into edible glitter. In a cocktail shaker, add ice, Smirnoff No. 21 Vodka, orange liqueur and cranberry pomegranate juice. Shake until chilled. Pour into martini glass and garnish with cranberries.   6.      Autumn Harvest Punch, Courtesy of Megan Marlowe, Strawberry Blondie Kitchen (Makes 16 servings)   Ingredients: ·        3 cups Smirnoff No. 21 Vodka ·        2 apples, cored and thinly sliced ·        2 pears, cored and thinly sliced ·        1 lemon thinly sliced ·        5 ¾ cups Apple cider ·        1/4 cup fresh lemon juice ·        4 cinnamon sticks ·        4 pods star anise ·        Rosemary sprigs   Directions: Into a punch bowl, add sliced apples, pears and lemon. Pour in apple cider, Smirnoff No. 21 Vodka and lemon juice. Garnish with cinnamon sticks, clove and fresh rosemary springs. Stir to combine and chill until ready to serve. Right before serving, add in 1 liter ginger ale.

For over 15 years, Chef Gino Campagna has made it his personal mission to raise kids’ food IQs and help fight childhood obesity, and he has a forking awesome philosophy that helps him tackle this much-needed task: if kids are involved in their food choices and preparations – and having fun! – they’ll be more motivated to try new and nutritious foods.   Chef Campagna has created, gotten involved with, or been featured on things like Disney Channel’s Gino’s Kitchen, Italy’s top-rated morning cooking show la Prova del Cuoco, Kitchendaily.com’s Kitchen Kids, NBC’s Garden Party, and Jamie Oliver’s Food Revolution. Chef Campagna also released a cookbook, Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook – because ANY kid can cook! But this isn’t just for kids; the food is forking delicious and any adult is lucky to have the opportunity to cook and eat them.   “A toast to raising the Food IQ of American Families!” –Gino Campagna   Just before this episode, Chef Campagna returned from a huge event in Italy called Rural.IT – and let me tell you, this event is nothing less than spectacular. The farmers and ranchers of Emilia-Romagna, Liguria, and Tuscany are committed to recovering and protecting ancient plant varieties that have been abandoned for decades and are close to extinction.   Supporters of this event help farmers grow crops that may not be economically viable to preserve the agriculture diversity and heritage of the area, then they get together to cook and sell their harvest to recoup that initial investment. This is such an important area of historical archiving that few people ever think of when they’re eating their meals, but that’s not all – it also prevents biodiversity loss, which is critical and equally overlooked! Although all the different species of tomato may not seem important to us, each species has an important role to play in environmental sustainability.   We also discuss: The Campagna dinner table; a mouthwatering trip down memory lane The approachability of Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook How Gino makes food fun Putting a premium on ingredients Where Gino’s passion for helping children came from Gino’s experience on the A&E show Born This Way Breaking a world record at Rural.IT A deep dive into what keystone species are and why one particular species of tomato is so important (and why it’s in danger of disappearing) Translating the mindset of Rural.IT to the United States A gross paradigm: food is medicine but now we take medicine to treat health problems caused by our food!   Gino’s Mother’s Fresh Pasta Recipe Ingredients: flour and eggs Directions: Combine 100g of flour for every egg (or, to simplify, one cup of flour, one egg, and one yolk)   Watch Chef Gino’s Pasta Making Class for more!   Resources: Learn more at chefgino.club Connect with Chef Gino: Instagram | Facebook | Twitter Read: Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook   Chef Gino Campagna’s Bio: There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children. Born in Italy, Gino is a native of Parma, in a region that Forbes magazine describes as "Italy's Greatest Gastronomic Treasure.” Parma is where the famous cheese, Parmigiano-Reggiano, is made, and ditto for everyone’s favorite deluxe ham, Prosciutto di Parma. It is also home to two of Europe’s largest food producers, agri-giant Parmalat and Barilla, the pasta and sauce king. Every two years CIBUS, the largest food convention in Europe takes place in this wonderful city and Parma is the official capital of food in the European market. Growing up in Parma, Gino's food IQ was raised by the finest ingredients and refined by the rich local culinary traditions.   Chef Gino's mom was not only a wonderful home cook who taught Gino the basics of Italian cooking but she was also the chef at the nursery school Gino attended as a child and where he also worked after he received his teaching degree for early education at the Istituto Magistrale San Vitale in Parma. Cooking for an Italian school is like cooking for the finest restaurant, as Italians pride themselves in making sure that their children receive ONLY the best when it comes to food. It's easy to see why fighting for better cafeteria food in the USA, thanks to Gino's mom, is in his DNA. As he was working as an educator in Italy for more than 10 years, Gino still found time to work in local Cafes and became the to-go guy for dinner parties when he moved for 2 years to London while working for the International Coffee organization. In the mid-nineties, as Gino arrived in Los Angeles, a city he now calls home, he immediately noticed that American children lacked the sophistication of their Italian counterparts when it came to food. At that time, Americans seemed content to feed kids a steady diet of hamburgers, chicken nuggets, pizza and grilled cheese sandwiches. Gino started teaching cooking classes for children at Creative Space Hollywood and Storyopolis in Beverly Hills. Both places were very popular in the entertainment community, so it's no surprise that when Gino produced a pilot for a cooking show for children it immediately was picked up by the Disney Channel. Gino's Kitchen, a series of interstitials aimed at teaching kids a creative and engaging attitude towards food (an attitude that is Chef Gino's trademark style) aired on Disney channel for a year and became a revolutionary show way ahead of its time. In a time where celebrity chefs, stay-at-home parents, failed caterers all jumped on the bandwagon of kids and food, Chef Gino is proud of being first and foremost a teacher with a long successful career in early education. The opposite of a Laboratory-based method, Chef Gino's method is based on the creation of enthusiasm and engagements as Chef Gino knows very well the lessons kids learn best are the ones taught through fun and play. Just Forking Around is produced by Podcast Masters

In this episode we go to the buffet — it's the show almost ALL about food. Dr Kevin Sprouse — Medical Director for the EF Education First / Drapac presented by Cannondale Pro Cycling Team — has a practical prescription for your race nutrition, including changes you need to start making RIGHT NOW. Rebecca Rusch will reveal what’s in her feed bag in Our Questions for the Queen segment, then Fatty and Hottie talk about their respective Leadville menus (they're miles apart). We continue our mile-by-mile (or is that minute-by-minute?) analysis of the course, including pinpointing the first places you should get out something to eat. Finally, Jonathan Lee’s training advice for this show is going to have you outside on a long ride, putting everything you learned about eating in this show into practice. Since we talk about rice cakes very frequently during this episode, here's a recipe for rice cakes from Dr. Allen Lim (of Feed Zone Cookbook fame), originally posted in FatCyclist.com: Ingredients: 2 cups uncooked calrose or other medium-grain “sticky” or sushi rice (never use Basmati as it won’t stick.) 3 cups water (Fatty swaps chicken broth out for this) 8 ounces of bacon (prosciutto or sausage or even roasted chicken also works great) 4 eggs 4 tablespoons (or flavor to taste) of Braggs liquid Aminos (all natural soy sauce) or a low-sodium soy sauce 4 tablespoons (or flavor to taste) of brown sugar Ground sea salt and grated Parmesan (optional) Directions: Combine rice and water in a rice cooker. Start rice cooker. If using a standard pot, combine rice and water, bring to a boil, then let simmer on low for about 20 minutes. While rice is cooking, chop up bacon before frying, then fry in a medium sauté pan. When crispy, drain off fat and soak up excess fat with paper towels. Beat the eggs in a small bowl and tehn scramble on high heat in the sauté pan. Don’t worry about overcooking the eggs as they’ll break up easily when mixed with the rice. In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid aminos or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1 ½ inch thickness. Top with more sugar, salt, and grated Parmesan if desired. Cut and wrap individual cakes in a paper foil like Martha Wrap™. Makes about 10 cakes. Thanks to Our Sponsors We went out of our way, for this podcast, to reach out exclusively to companies we actually love and buy stuff from ourselves. Which is to say, you won't find ads here for life insurance companies or mattresses or cooking kits that come to you in a box. Shimano: Shimano XT Di2 is glorious anywhere, but its magnificence really comes into play when you're 78 miles into a high-altitude race and are now at a part of the race where it would be really nice to shift pretty much constantly, precisely, and perfectly, without much effort. That's Shimano XT Di2. The Feed: The Leadville Trail 100 MTB Race is an eating contest disguised as a bike race, and you need to train for that eating contest. Get to know the good folks at The Feed and start using your race food plan now, before it's too late. Get yourself a Leadville race pack or training pack, and use the code LEADVILLE15 for a 15% discount! Banjo Brothers: A simple, sturdy, well-designed, time-tested saddle bag is a must during this race. Fatty's trusted Banjo Brothers bags on his LT100 bike race for more than a decade. ENVE: Whether you're thinking about your cockpit or your wheels, the Leadville 100 is the very definition of an ENVE dream scenario. I've got an M5 bar and M525 wheels on his bike and rides without fear of broken components or pinch flats.

Greetings Distillers! Ryan & Mac have ventured far and wide to bring you news from around the Disney World! This week, we feature the Tropical Macaw from the Tambu Lounge at Disney’s Polynesian Village Resort! Ingredients: 1pt Parrot Bay Coconut Rum 1pt Midori Add Ice 2pt Pineapple Juice 2pt Cranberry Juice Crushed ice Directions: Combine … Continue reading Disney Distilled Episode #30 →

Greetings Distillers! Your hosts Mac & Ryan are back from their world travels to bring you booze and news (and reviews) from the Far East! Our featured cocktail for this episode is the Sakura Gin & Tonic! Ingredients: 3oz Gin 4oz Tonic Water 2oz Sakura blossom liqueur Maraschino cherries Directions: Combine gin, tonic water and … Continue reading Disney Distilled Episode #26 →

Greetings Distillers! We are back with another new episode, with guest-host and friend of the show Chris Dorman! We travel the World Showcase, stopping in Morocco for our featured drink, the Sahara Splash! Ingredients: 1oz vodka 1oz Midori 2oz cranberry juice 1oz seltzer Directions: Combine vodka, midori and cranberry juice over ice. Top with seltzer … Continue reading Disney Distilled Episode #25 →

SHOW NOTES: onairwithella.com/104/ Welcome to the third installment of this new weekly feature where I share one thing that I'm loving, one thing I'm not, and one simple, SUPER easy, clean-eating recipe. You can find the first one here, and last week's right here. the GOOD: Wellness Mama website   Katie is the "Wellness Mama" - one of my favorite go-to resources for all things natural living and wellness-related.  the BAD: Teflon and Non-Stick Cookware Teflon sucks. Read my full rant about this toxic household product: "Can Cookware be Toxic?" Want more info? Here's the experts' take:  EWG's "The Dangers of Teflon" How toxic is Teflon? Salon's expose "Teflon's Toxic Partner" And, this damning article from EcoWatch called "DuPont Knew For Decades..." So, what are your options? See what I use here Or, shop Amazon for Le Creuset or Xtrema products What if you have no choice? Maybe you're visiting friends or spending a week in a vacation home. Here are some tips for when you are stuck with the nonstick cookware as your only option: Don't preheat - heat at the lowest temperature possible to cook your food safely. Don't put nonstick cookware in an oven hotter than 400 degrees. Use an exhaust fan over the stove. Keep pet birds out of the kitchen -- the fumes from an overheated pan can kill a bird in seconds. For real. Read the article! Did you know? Skip the self-cleaning function on your oven. It cleans by heating to high temperatures, which can release toxic fumes from non-stick interior oven parts. the YUMMY: Almost Oatmeal by Paleo Plan You Need: 1 ½ cup  organic applesauce, unsweetened -  yes, you can make your own, too! 4 tbsp raw almond butter, chunky 2 tbsp canned coconut milk, full fat, unsweetened 1 tsp cinnamon (or to taste) 1 tsp nutmeg Directions: Combine all ingredients in a small pan over medium heat, stirring often until all is thoroughly combined and warm. Try it topped with pears, bananas, fresh or dried berries, walnuts, pumpkin seeds, grated apples, or sliced almonds, and serve it with sausage or eggs for a truly satisfying morning meal. See the original recipe here, and a TON of other simple recipes from Paleo Plan. What do you think about this week's choices? Please share your feedback with me. 

It’s Strawberry Season in Florida! Wild strawberries grow everywhere except for the highest polar latitudes. But you wouldn't want to eat EVERY variety of Strawberries. Often, they are really small and tasteless. Some aren't even red. So how did the strawberries you buy at the store or from roadside farm-stands get to be SOOOOO delicious? By ACCIDENT! The history of today’s strawberry goes back 4 generations, where it started on 2 different Continents - North America and South America. About 250 years ago, probably in a botanical garden in France the 2 varieites of Strawberries accidentally met and soon started producing a new type of strawberry on a third continent—Europe.  This happened way back in the 1500s, when explorers brought one of the grandparent strain of Strawberry back to France from Virginia.  This Virginia genotype got the Explorer’s attention because it had larger fruit and a deeper red color than the European strawberries of that time. As a bonus, it produced more berries. But it had to wait nearly 200 years for the other grandparent strain of Strawberry  to arrive from South America. In the early 1700s,  a French spy spotted this strawberry genotype in Chile while he was making maps of Spanish forts.  Plants of this Chilean genotype produced really BIG  berries—larger than the spy had ever seen—so he brought a bunch of them back to France. The problem was, the Chilean Strawberry didn't reproduce in France.  It wasn’t until horticulturists ACCIDENTALLY planted the Chilean Strawberry next to the Virginia genotype that the magic begun. Voila! they started producing baby plants.  What the farmers didn’t know was, all the plants from Chile were female plants and they needed pollen from other strawberry plants to produce fertile seeds. The Birds & The Bees Folks. It wasn't long before a new strawberry was born. The horticulturists named it Fragaria x ananassa. Nutrition Facts Strawberries mainly consist of  91% water  and 7.7% carbohydrates They contain only minor amounts of fat and protein.  One cup of whole strawberries (150 grams) contains less than 50 calories. Strawberries - Nutrition Facts   Amount Calories 32 Water 91 % Protein 0.7 g Carbs 7.7 g Sugar 4.9 g Fiber 2 g Fat 0.3 g Carbohydrates   Amount Carbohydrate 7.7 g Fiber 2 g Sugars 4.9 g Sucrose 0.5 g Glucose 2 g Fructose 2.4 g Lactose 0 g Maltose 0 g Galactose 0 g Starch 0.04 g   Strawberries have a glycemic index score of 40, which is relatively low This means that strawberries should not lead to big spikes in blood sugar levels, and are considered safe for diabetics. Fiber About 26% of the carb content of strawberries is in the form of fiber. 1 cup of strawberries provides 3 grams of fiber, both soluble and insoluble. Dietary fibers are important to feed the friendly bacteria in the gut and improve digestive health. They are also useful for weight loss, and can help prevent many diseases. Vitamins and Minerals Here are The most abundant vitamins and minerals in strawberries Vitamin C: Strawberries are an excellent source of vitamin C, an antioxidant that is important for the immune system and skin health Manganese: Frequently found in high amounts in whole grains, fruits and vegetables, this trace element is important for many processes in the body Folate (B9):One of the B-vitamins, important for normal tissue growth and cell function. Folate is particularly important for pregnant women and the elderly Potassium:A mineral that is involved in many essential body functions, such as regulating blood pressure To a lesser extent, strawberries also contain iron, copper, magnesium, phosphorus, vitamin B6, vitamin K and vitamin E. Pelargonidin is the major anthocyanin in strawberries, and causes their bright red color. Anthocyanins may have benefits for heart health. The consumption of berries has been associated with reduced risk of many chronic diseases due to their anti-oxidants. Strawberry consumption may improve heart health, lower blood sugar levels and help prevent cancer. Strawberry Allergy Strawberries are usually well tolerated, but some people may have a food allergy to Strawberries – especially Children! Strawberries contain a protein that may cross-react and cause symptoms in people who are sensitive to birch pollen or apples, known as pollen food allergy. Common symptoms include itching or tingling in the mouth, hives, headaches, swelling of lips, face, tongue and throat, or in severe cases…breathing problems. The allergy-causing protein is believed to be linked to the red antho-cyan-ins. There are Colorless, white strawberries available, that are usually well tolerated by allergic individuals   RECIPE of THE DAY Strawberry Avocado Salsa Serving Size : 1 Cup -  185 Calories Ingredients: 2 cups of Strawberries, chopped 1 cup of avocado, peeled and chopped 1/2 cup of cucumber, peeled and chopped 1 tablespoon raw organic honey juice of 1 lime 1 tablespoon jalapeno pepper, seeded, finely chopped 2 tablespoons of cilantro, slivered (optional for taste) salt to taste Directions: Combine the strawberries, cucumber, avocado, jalapeño pepper, lime, cilantro, honey and salt. Toss ingredients together Use your hands people! Serve with whole wheat pita chips or healthy tortilla chip Enjoy!    NEXT WEEK’s EPISODE I’m going to share with you ….. Great Substitutes for Chips that will satisfy Any Craving   Have you joined Weight Loss Nation’s  FB Group yet? What are you waiting for? We are  individuals who want to lose weight, eat REAL Food and KEEP the Weight OFF……while living a Healthy Lifestyle. So….join us! It’s a free group where other members and Weight Loss Nation Mentors keep you Motivated & Inspired to Keep the Weight Off! Go to Facebook.com  On the top of the page is the search bar. Type in  Weight Loss Nation. 3 Separate words. You’ll see items “pop up” from your search. Look for the Weight loss Nation  “Public Group” Join us and start living a healthy lifestyle now!

Suzanna McGee is a former Ms. Natural Olympia bodybuilding champion, now competitive tennis player, author, speaker, raw vegan athlete, and performance and injury prevention specialist with over 25 years of experience. She is certified by National Academy of Sports Medicine and also holds a Certificate in Plant-Based Nutrition from eCornell University. She is an author of “Tennis Fitness for the Love of it” and “The Athlete’s Simple Guide to a Plant-Based Lifestyle.” Suzanna McGee loves to talk about plant-based nutrition for maximum athletic performance, health, and longevity. She has personally experienced the power of plant-based nutrition, and the majority of her clients have also transitioned to a plant-based diet with great results. Suzanna McGee also teaches mindful fitness and injury prevention by recreating musculoskeletal balance in the body. Your Challenge: Add more plants into your diet, preferably in the whole, natural state. Eat as many plants as you can.  Add 5 extra servings of organic fruits to your diet every day for the next 7 days! Ashley's Flourless Bread Recipe: Ingredients: 1 cup / 135g sunflower seeds ½ cup / 90g flax seeds ½ cup / 65g hazelnuts ½ cup / 65g almonds 1 ½ cups / 145g cooked quinoa 2 Tbsp. chia seeds 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) 2 tsp. fine grain sea salt 3 Tbsp. melted coconut oil or ghee 1 ½ cups / 350ml water For sweetness: 1 or 2 mashed bananas (more banana for sweetness) 1 diced apple or 1 can of mashed pineapple for sweetness Optional: 1/2 cup dried blueberries, cranberries or raisins Directions: Combine all dry ingredients, stirring well. Whisk oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Let sit out on the counter for at least 2 hours, or all day or overnight. Mix in the cooked quinoa with the dough and put the mix in flexible silicon loaf pans. Only fill the pans so the bread is about 2-3 inches tall. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. Mix in a bit more water if the dough is too hard. Preheat oven to 350°F / 175°C. Place loaf pan in the oven on the middle rack, and bake for about 40 minutes.  Watch bread to make sure it doesn't burn. Remove bread from loaf pan, place it upside down on a baking sheet and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing. You can toast the slices in a toaster oven or a regular oven and serve with ghee/coconut oil, cheese or nut butter!  Store bread in a tightly sealed container in the fridge for up to five days. Freezes well too – slice before freezing for quick and easy toast! Be sure to drink a glass of water after eating a few slices. This flourless bread is FILLED with fiber and can cause constipation if you don't drink enough water! Resources: To order high-quality supplements: http://takeyoursupplements.com/ Suzanna McGee: www.TennisFitnessLove.com Books: “The Athlete’s Simple Guide to a Plant-Based Lifestyle" http://amzn.to/1VVuL7t “Tennis Fitness for the Love of it” http://amzn.to/25Yi0vD "Pete Egoscue: Pain-Free: A Revolutionary Method for Stopping Chronic Pain" http://amzn.to/1UOLMep "Kelly Starrett: Becoming a Supple Leopard" http://amzn.to/1YnT52u

This is a previous Couch Talk and there is some great info below as well...the offer is no longer available, but I encourage you to take a listen! This week we are celebrating a great new book written by my friends – and nutritionists – Jayson and Mira Calton, I had the chance to sit down with them on my Couch Talk podcast and got the inside scoop, just for you, on their book, The Micronutrient Miracle. We discussed their journey which started with Mira getting diagnosed at age 30 with severe Osteoporosis and life-impacting fatigue. This surprising diagnosis at such a young age led her to connect with Jayson, where they began aggressive research on how nutrition – specifically micronutrients – could reverse her Osteoporosis COMPLETELY. During our interview, they shared their nutrient and exercise hacks, and they have so much more to share in their book, including great recipes and menu plans, plus some great bonuses. Read a sample of their work below including great recipes. Comfort food has never been so healthy! By Jason and Mira Calton There is one thing that we all have in common. Regardless of age, sex or dietary preferences, we all require the essential micronutrients, or vitamins, minerals, essential fatty acids and amino acids, to be present so that our bodies and brains can function properly. While many people (more than half the population) recognize the importance of supplementation with a multivitamin, adding fat to the diet, on purpose, has, in the past, been controversial. However, there is no scientific debate whatsoever that the type of fat we are to add to your diet with this recipe is essential, and health promoting. In this recipe we make it comforting and delicious. And if you read to the end of the blog we will share how you can also make the salmon FREE. Good fats! No matter what your dietary philosophy, be it vegetarian, Paleo, low fat or low carb there is one type of fat we want to make sure you are getting enough of: omega-3 fatty acids. And the best source of these omega-3s—the EPA and DHA— is certain types of fish. Some miraculous health benefits of these essential fatty acids include: reduced depression, improved asthma symptoms, decreased arthritis and lowered triglycerides. O' my…. Did we mention just how good Omega-3 is great for fat loss? In a study presented at the North American Association for Study of Obesity (NAASO), women that were given the omega-3 fatty acids reduced their weight 20 percent more than the placebo group, and reduced their BMI by up to 15 percent in only three weeks. This means that an increase in omega-3 brought an increase in weight loss and a decrease in BMI. Science has also established that omega-3 increases oxidation of fat by activating genes that break down fat. In a study on animals that were overeating, much like obese humans, the introduction of omega-3 not only intensified fat breakdown, it also reduced the number of overall fat cells. How to choose the salmon? We have all heard that we should consume more fish because it is a great source of the essential fatty acids omega-3 and omega-6. However, is all fish created equal? Eighty percent of salmon on the global market today is factory-farmed. In the United States, it is estimated to be even higher—perhaps as high as 90 percent. Factory-farmed salmon has fewer omega-3s per ounce than wild salmon. According to the USDA Nutrient Database, wild fish can have up to 380 percent more omega-3 than factory-farmed fish. Additionally, the omega-3 to omega-6 ratio is far less health-promoting in factory-farmed fish. For instance, while the ratio of omega-3 to omega-6 in wild Coho salmon is 15.3 to 1 (optimal), the farm-raised Coho salmon has been shown to have a far less optimal 3 to 1 ratio. WILD CAUGHT IS THE OMEGA-3 WINNER EVERY TIME! This recipe is one of our favorite ways to get tons of healthy omega 3's into your diet while satisfying your desire for comfort food. It makes a great breakfast, but it can also be used as a delicious lunch or dinner – enjoy! And if you have children who say they won't eat fish, then you are in luck, they wont even know that these tasty cakes are salmon. Speedy Salmon Cakes served atop Cheesy Cauliflower Hash Browns Speedy Salmon Cakes Serves 4 Serve as breakfast over Cheesy Cauliflower Hash Browns Ingredients: 2 cans wild caught salmon (We love the wild red salmon sockeye from Vital Choice) 2 pasture raised organic eggs 1 scoop INPOWER protein ½ diced organic onion 2 teaspoons seafood seasoning (we like Simply Organic Seafood Grilling Mix) 2 tsp. Organic Cajun spice Unrefined sea salt and organic pepper to taste Butter for the skillet Directions: Combine all the ingredients in a bowl In a large nonstick skillet melt some butter and create either 4 large or 8 smaller Speedy Salmon Cakes. Brown on one side then flip to cook the other side Remove from heat Cheesy Cauliflower Hash Browns Serves 4 Ingredients: 1 head cauliflower 1 organic, pasture raised egg 1 scoop INPOWER protein (or similar unflavored grass fed whey) ½ cup shredded organic cheddar = 2 oz of cheddar block hand shredded ¼ cup organic Parmesan 1/2 tsp. unrefined sea salt 1 tsp. organic pepper 1 tsp. organic onion powder 1 tsp. organic garlic powder 1 tsp. organic Cajun spice Directions: Steam cauliflower till soft Mash cauliflower with a potato masher, leave a bit chunky Add in the remaining ingredients Cook in a pan with butter until crispy Keep warm in the oven while cooking salmon cakes Serve under Speedy Salmon Cakes

This is a previous Couch Talk and there is some great info below as well...the offer is no longer available, but I encourage you to take a listen! This week we are celebrating a great new book written by my friends – and nutritionists – Jayson and Mira Calton, I had the chance to sit down with them on my Couch Talk podcast and got the inside scoop, just for you, on their book, The Micronutrient Miracle. We discussed their journey which started with Mira getting diagnosed at age 30 with severe Osteoporosis and life-impacting fatigue. This surprising diagnosis at such a young age led her to connect with Jayson, where they began aggressive research on how nutrition – specifically micronutrients – could reverse her Osteoporosis COMPLETELY. During our interview, they shared their nutrient and exercise hacks, and they have so much more to share in their book, including great recipes and menu plans, plus some great bonuses.     Read a sample of their work below including great recipes. Comfort food has never been so healthy! By Jason and Mira Calton There is one thing that we all have in common. Regardless of age, sex or dietary preferences, we all require the essential micronutrients, or vitamins, minerals, essential fatty acids and amino acids, to be present so that our bodies and brains can function properly. While many people (more than half the population) recognize the importance of supplementation with a multivitamin, adding fat to the diet, on purpose, has, in the past, been controversial. However, there is no scientific debate whatsoever that the type of fat we are to add to your diet with this recipe is essential, and health promoting. In this recipe we make it comforting and delicious. And if you read to the end of the blog we will share how you can also make the salmon FREE. Good fats! No matter what your dietary philosophy, be it vegetarian, Paleo, low fat or low carb there is one type of fat we want to make sure you are getting enough of: omega-3 fatty acids. And the best source of these omega-3s—the EPA and DHA— is certain types of fish. Some miraculous health benefits of these essential fatty acids include: reduced depression, improved asthma symptoms, decreased arthritis and lowered triglycerides. O’ my…. Did we mention just how good Omega-3 is great for fat loss? In a study presented at the North American Association for Study of Obesity (NAASO), women that were given the omega-3 fatty acids reduced their weight 20 percent more than the placebo group, and reduced their BMI by up to 15 percent in only three weeks. This means that an increase in omega-3 brought an increase in weight loss and a decrease in BMI. Science has also established that omega-3 increases oxidation of fat by activating genes that break down fat. In a study on animals that were overeating, much like obese humans, the introduction of omega-3 not only intensified fat breakdown, it also reduced the number of overall fat cells. How to choose the salmon? We have all heard that we should consume more fish because it is a great source of the essential fatty acids omega-3 and omega-6. However, is all fish created equal? Eighty percent of salmon on the global market today is factory-farmed. In the United States, it is estimated to be even higher—perhaps as high as 90 percent. Factory-farmed salmon has fewer omega-3s per ounce than wild salmon. According to the USDA Nutrient Database, wild fish can have up to 380 percent more omega-3 than factory-farmed fish. Additionally, the omega-3 to omega-6 ratio is far less health-promoting in factory-farmed fish. For instance, while the ratio of omega-3 to omega-6 in wild Coho salmon is 15.3 to 1 (optimal), the farm-raised Coho salmon has been shown to have a far less optimal 3 to 1 ratio. WILD CAUGHT IS THE OMEGA-3 WINNER EVERY TIME! This recipe is one of our favorite ways to get tons of healthy omega 3’s into your diet while satisfying your desire for comfort food. It makes a great breakfast, but it can also be used as a delicious lunch or dinner – enjoy! And if you have children who say they won’t eat fish, then you are in luck, they wont even know that these tasty cakes are salmon. Speedy Salmon Cakes served atop Cheesy Cauliflower Hash Browns Speedy Salmon Cakes Serves 4 Serve as breakfast over Cheesy Cauliflower Hash Browns Ingredients: 2 cans wild caught salmon (We love the wild red salmon sockeye from Vital Choice) 2 pasture raised organic eggs 1 scoop INPOWER protein ½ diced organic onion 2 teaspoons seafood seasoning (we like Simply Organic Seafood Grilling Mix) 2 tsp. Organic Cajun spice Unrefined sea salt and organic pepper to taste Butter for the skillet Directions: Combine all the ingredients in a bowl In a large nonstick skillet melt some butter and create either 4 large or 8 smaller Speedy Salmon Cakes. Brown on one side then flip to cook the other side Remove from heat Cheesy Cauliflower Hash Browns Serves 4 Ingredients: 1 head cauliflower 1 organic, pasture raised egg 1 scoop INPOWER protein (or similar unflavored grass fed whey) ½ cup shredded organic cheddar = 2 oz of cheddar block hand shredded ¼ cup organic Parmesan 1/2 tsp. unrefined sea salt 1 tsp. organic pepper 1 tsp. organic onion powder 1 tsp. organic garlic powder 1 tsp. organic Cajun spice Directions: Steam cauliflower till soft Mash cauliflower with a potato masher, leave a bit chunky Add in the remaining ingredients Cook in a pan with butter until crispy Keep warm in the oven while cooking salmon cakes Serve under Speedy Salmon Cakes