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In this episode, I break down the 6 simple habits that completely transformed how I approach fitness. From walking 8,000-10,000 steps daily to prioritising protein at every meal, these habits make staying fit easy, sustainable, and realistic for a busy lifestyle.You'll learn how to set up your environment for success, cut back on alcohol without missing out, and embrace accountability to stay consistent.Whether you're just starting out or looking for ways to simplify your fitness journey, these tips will make fitness work with your life—not against it. Become A 1-2-1 Online Fitness MemberBuy My Book, 'Your Fat Loss Journey Starts Here'Sign-up For My Free 14-Day Fat Loss Kick-StarterMy InstagramMy XMy ThreadsMy YouTube channelFree Fitness Guides Timestamps:(00:10) Introduction: Simplify Fitness with 6 Habits(01:24) Having More Features as of Recent on the Podcast(02:41) Emphasising Non-Fitness Related Guests too(04:01) Booking Flights to Morocco(05:31) First Visit to Africa(05:59) Travel Plans for 2025(06:49) These 6 Habits Changed Everything for Me(07:14) Habit 1: Walking 8,000-10,000 Steps a Day(10:05) Habit 2: Strength Training 3 Times a Week(13:05) Habit 3: Prioritising Protein at Every Meal(14:33) Habit 4: Optimising Your Environment for Success(17:40) Habit 5: Limiting Alcohol for Better Results(19:43) Habit 6: Embracing Accountability for Consistency(21:57) Summarising: Fitness That Fits Your Life
In hour three, are snow games in the NFL actually special or are we just being bamboozled by the snow? Shams Charania reports that Jimmy Butler has tripled down on wanting out of Miami. Plus, another edition of Talk About It Tuesday debating snow games, the worst drivers in South Florida and picking one fast food meal to eat for an entire week.
From writing multiple cookbooks, being the food editor at MindBodyGreen, and having nutrition experts on the show, I've learned lots of tips and tricks over the years to make food that is both healthy and delicious. Today, I'm giving you my favorite tips that have improved my diet and my health and the best part, have made my food tastier than ever. We're going to increase your fiber intake, make frozen veggies as delicious as possible, and way more with a ton of simple DIY hacks. These tips are easy ways to make small changes in your diet for the better. Ready to uplevel every part of your life? Order Liz's book 100 Ways to Change Your Life: The Science of Leveling Up Health, Happiness, Relationships & Success now! To join The Liz Moody Podcast Club Facebook group, go to www.facebook.com/groups/thelizmoodypodcast. Connect with Liz on Instagram @lizmoody or online at www.lizmoody.com. Subscribe to the substack by visiting https://lizmoody.substack.com/welcome. Download The Liz Moody Goal-Setting Workbook for 2025 and follow our 21-day plan for nutrition, movement, and mental health on the Substack! If you like this episode, check out Your Trickiest Healthy Eating Qs, Answered: Weight Loss, Protein, Gut Health, Longevity, And More My Top Micro Habits: Proven Ways To Get Happier & Healthier In 5 Minutes Or Less This episode is sponsored by: Puori: go to puori.com/LIZMOODY and use promo code LIZMOODY for 20% sitewide. IQ Bar: Text LIZ to 64000 for 20% off all IQBAR products plus FREE shipping. Seed: go to seed.com/lizmoody and use code LIZMOODY for 25% off your first month. The Liz Moody Podcast cover art by Zack. The Liz Moody Podcast music by Alex Ruimy. Formerly the Healthier Together Podcast. This podcast and website represents the opinions of Liz Moody and her guests to the show. The content here should not be taken as medical advice. The content here is for information purposes only, and because each person is so unique, please consult your healthcare professional for any medical questions. The Liz Moody Podcast Episode 294. Learn more about your ad choices. Visit megaphone.fm/adchoices
If this is your favorite Christmas movie, you may want to skip this one. We've tried to suspend our disbelief for long enough people! Between the dairy, the child endangerment, and the overall TOXIC family life, we've got some choice words for the McCallisters. And our choice words for all of you are: MERRY CHRISTMAS!!! From: Sho-Dependent
You will never make this mistake after listening to this story, let me tell you... Original Posts TIFU by eating a home made family sized lasagne for every meal over 2 days. TIFU by going on a date with someone from Hinge Learn more about Evergreen Podcasts and Wessler Media. Visit TheRRShow.com Check out our Subreddit Follow us on socials: TikTok Instagram YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices
Today we're diving into holiday hosting, gluten-free baking, and healing around food with award winning cookbook author, photographer and professionally trained pastry chef Aran Goyoaga. Her latest two books include: Cannelle et Vanille Bakes Simple and Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood.Aran describes her childhood growing up in her grandparent's pastry shop in the Basque region of Spain and explains how baking became her connection back to her family when she moved the United States in her early twenties (and how she eventually left the corporate world to become a pastry chef). Aran also shares her journey going gluten-free due to health issues after her kids were born, and we dive into Christmas, offering tips for stress-free hosting and gluten-free baking.Aran also opens up early in the conversation (11:14) about how she found healing around food after experiencing an eating disorder in her early twenties. As we've explored here on this podcast, food can be so nuanced—it can be a driver for connection and love, and at the same it can be a source of deep stress, particularly for women. We share these stories here to let you know that you're not alone if you've ever felt anything similar, and also that there's healing to be found.Aran has also shared her recipe for Sweet Potato & Chocolate Marble Gingerbread, which you can find in the newsletter: https://mindbodyspiritfood.substack.com/p/aran-goyoagaEpisode Links* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Aran's website: https://www.arangoyoaga.com/* Find Aran on Instagram: https://www.instagram.com/cannellevanille/* Aran's latest book (one of my favorite cookbooks), Cannelle et Vanille Bake Simple: https://amzn.to/3ZqCujo This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe
Send us a textDee and Carol talked about shrubs with fall interest, two cookbooks for vegetables, a lead poisoning mystery solved, and a new book, Plants for the Winter Garden: Perennials, Grasses, Shrubs, and Trees to Add Interest in the Cold and Snow, by Warren LeachFor more information, check out our free newsletter.Links:Seed Savers ExchangeLink to register for National Garden Bureau's Book Authors Talk Gardening webinar on Nov. 14 A Midwest Gardener's Cookbook, by Marian K. Towne, Illustrations by Ellen Walsh (Amazon Link) The Ambitious Kitchen Cookbook: 125 Ridiculously, Good for You, Sometimes Indulgent and Absolutely Never Boring Recipes for Every Meal of the Day , by Monique Volz (Amazon link)On the Bookshelf: Plants for the Winter Garden: Perennials, Grasses, Shrubs, and Trees to Add Interest in the Cold and Snow, by Warren LeachDirt:Turmeric lead poisoning - quite the mystery - NPR article and Turmeric's unexpected link to lead poisoning in BangladeshOur Affiliates (Linking to them to make a purchase earns us a small commission):Botanical InterestsFarmers DefenseEtsyTerritorial SeedsTrue Leaf Market Eden BrosNature Hills Nursery Book and Amazon links are also affiliate links.Email us anytime at TheGardenangelists@gmail.com For more info on Carol visit her website. Visit her blog May Dreams Gardens. For more info on Dee, visit her website. Visit her blog Red Dirt Ramblings.Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.
Dive into Corin Bell's inspiring journey! In this episode, we explore her path from studying Politics and Philosophy in Stockport to tackling food sustainability through her innovative catering business. Corin shares insights on food waste, community impact, and her mission for fairness in food systems. Tune in to discover how she's driving change for a more sustainable future! Corin Bell's Background Corin grew up in Stockport before moving to Manchester for university, where she studied Politics and Philosophy. This academic path was driven by her interest in understanding how systems work. As the first in her family to attend university, she felt nervous but ultimately valued the freedom and opportunities her experience provided, despite studying a subject she considered vocationally useless. Career Journey After university, Corin worked in the public sector, primarily with Manchester City Council, focusing on homelessness and environmental projects. However, she left her job following significant budget cuts after the 2010 election, which greatly affected local authority funding. Exploration of Food Systems Corin's transition into food-related projects stemmed from personal interest rather than a specific career plan. Her work has involved addressing food poverty and sustainability, ultimately leading her to explore the interconnectedness of food systems. Real Junk Food Project Inspired by the Real Junk Food Project in Leeds, Corin and friends launched a similar initiative in Manchester in 2015, aiming to utilise surplus food. They began with pop-up supper clubs offering meals on a pay-as-you-feel basis, though they soon encountered challenges. Challenges with the Pay-as-You-Feel Model Corin highlighted the complexities of the pay-as-you-feel model, including inconsistent income and sustainability issues. To stabilise finances, the decision was made to shift to a catering business with set prices while still supporting community initiatives. Current Work Today, Corin runs a catering business that prioritises reducing food waste and using locally sourced, sustainably produced ingredients. This venture supports community initiatives by providing meals and grocery parcels to those in need, including refugees and low-income families. The catering business, including a café and bar at the People's History Museum, aims to balance commercial activities with community support, demonstrating viable solutions to food system problems while ensuring stable employment for staff. Food Waste Issues Corin emphasised that food waste often occurs not due to spoilage but because it's economically unfeasible to keep surplus food. Businesses may find it cheaper to dispose of excess than to sell it, especially when the food is still edible. Additionally, significant waste happens pre-farm gate, as many farmers opt not to harvest produce that won't sell, contributing to nutritional waste. Retailers often prefer produce with longer shelf lives, leading to the discarding of fresh items that are perfectly ripe but can't be guaranteed to sell. Corin also noted that best before dates are often arbitrary, citing examples like Himalayan sea salt, which can last indefinitely. Community-Centric Business Corin believes in the importance of local businesses over scaling for growth, as local enterprises keep wealth within the community and promote sustainability. She advocates for replicating successful models instead of aggressive expansion to maintain community ties and reduce waste while fostering local entrepreneurship. Consumer Behaviour and Happiness The discussion highlighted the modern consumer culture's focus on constant consumption, which can lead to dissatisfaction. Corin emphasised the need for individuals to find ways to contribute to society meaningfully, especially as younger generations often feel disconnected. She pointed out that true happiness and fulfilment come from personal satisfaction rather than the relentless pursuit of growth or profit. Philosophy and Values Corin underscores the significance of having a philosophical foundation and strong values. Without this grounding, individuals risk becoming mindless consumers, lacking depth and perspective. She calls for systemic change, emphasising that current systems are not designed to support individual happiness and collective well-being. Social Media and Communication Corin discussed the challenges of communication in a visually dominated world, expressing a preference for deeper discussions over memes and quick visuals. Sustainable Living and Political Reform Passionate about sustainable food practices, Corin believes in the need for a fair society and the necessity of shifting agricultural policies towards sustainability, such as reducing red meat consumption. She critiques the government's inability to enact these changes due to political unpopularity, advocating for proportional representation and values-based governance. Balance of Love and Hard Work Corin recognises that success comes from a blend of love and hard work. She acknowledges that unexpected opportunities can alter one's career path. Resources for Learning To promote sustainable living, Corin recommends resources like ethicalconsumer.org for consumers interested in making informed choices. She also suggests staying updated through organisations like Sustain, which advocate for sustainable food systems and policies. Definition of Inspiration For Corin, inspiration is about "lighting a fire," creating energy and motivation within oneself. Looking to the future, she aspires to foster fairness and accountability in the world, advocating for corporate responsibility and empowerment for those who have faced adversity. Resources:
On today's podcast I chatted with Laurann O'Reilly, the nutritionist who is on a quest to get us all to live healthier lives. The founder of Nutrition by Laurann grew up on a family farm in Tipperary and she unfortunately had an early battle with leukaemia. These early experiences led to a huge curiosity about the role of food and nutrition to your health. Laurann has plenty of practical tips to live a healthier life including some advice for the fast approaching winter months. Enjoy the show Podcast Production by Greg Canty Greg's blog Greg on Twitter Greg on LinkedIn Email Greg with feedback or suggested guests: greg@fuzion.ie
DeRusha Eats: Monique Volz full Monique Volz grew up in Minnesota, went to St. Thomas, and wrote with Jason at Minnesota Monthly. She joins Jason with her fascinating story and to talk about her new cookbook: The Ambitious Kitchen Cookbook: 125 Ridiculously Good for You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day 772 Thu, 19 Sep 2024 21:30:22 +0000 GkTzLUOgRWQFGWPpdYVVxt4EcfTkuixm arts,health & fitness,food,news,nutrition Drivetime with DeRusha arts,health & fitness,food,news,nutrition DeRusha Eats: Monique Volz Jason DeRusha "DriveTime with DeRusha": On your drive home, get caught up on the day's headlines thru Jason's unique lens. Newsmaking guests on the biggest stories, engaging topics for fans to call in & participate with, and Jason's commentary, humor and perspective on life, family, and especially the food scene in the Twin Cities. Weekday afternoons 3-6pm on NewsTalk 830 WCCO. 2024 © 2021 Audacy, Inc Arts Health & Fitness Food News Nut
Send us a Text Message.In this insightful episode of **Eating for a Healthy Life**, host Chad Muncy and Clinical Nutritionist Moshira Soliman dive into the essentials of making every meal not just delicious but also nutritionally balanced. Titled "Farm-to-Table: How to Ensure Every Meal is Complete and Nutritious," this episode is a must-listen for anyone looking to make smarter, healthier choices at the farmers market or grocery store.Moshira shares her expert advice on what to look for when selecting fresh, wholesome ingredients. Learn how to choose the best produce, grains, and proteins to create meals that are as nutritious as they are satisfying. Whether you're a seasoned farmers market shopper or just starting to explore the world of fresh, local ingredients, this episode will guide you through the process of making sure every meal you prepare is packed with the nutrients your body needs.From understanding the importance of variety in your diet to tips on combining ingredients for maximum health benefits, this episode equips you with the knowledge to elevate your meals from good to great. Tune in to discover how to bring the farm-to-table concept into your kitchen and ensure that every bite supports your journey to better health.Fit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus...Listen on: Apple Podcasts SpotifyEating for a Healthy Life is your go-to podcast for all things related to plant-based living, nutrition, and overall well-being. Hosted by Chad Muncy, a diabetic of 20 years committed to making healthier choices for himself and his family, this podcast brings you weekly insights and practical advice on how to thrive on a plant-based diet. Joined by Clinical Nutritionist and restaurateur Moshira Soliman, Chad explores the complexities of nutrition, debunks common myths, and provides actionable tips to help you on your journey to better health.In each episode, we delve into a wide range of topics, from understanding the differences between vegan, plant-based, and vegetarian diets to navigating nutrition during pregnancy and raising healthy plant-based kids. We also tackle controversial topics in the health world, offering clarity and evidence-based perspectives. Whether you're curious about the latest superfoods, looking for delicious and nutritious recipes, or seeking motivation to stick to your health goals, **Eating for a Healthy Life** has you covered.Our podcast isn't just about food—it's about creating a holistic approach to health. We discuss the importance of self-care, physical activity, and mindful eating, ensuring you have the tools to nourish both your body and mind. Tune in for inspiring interviews, expert advice, and Chad and Moshira's friendly, relatable conversations that make complex topics easy to understand.Want more...
Have you ever wondered how your daily diet impacts your hormones and gut health? Today, I'm diving into the essential habits that support hormone and gut health, focusing on practical and sustainable nutrition practices. I discuss the importance of balanced meals, prioritizing protein, and starting your day with a nutritious breakfast. Plus, you'll learn about incorporating probiotics and prebiotics through whole foods and a few advanced tips like apple cider vinegar shots. Join me in this episode for this comprehensive guide to feeling your best through mindful eating habits. What I discuss: [00:00] Introduction to Hormone and Gut Health [00:57] My Daily Non-Negotiables for Nutrition [02:42] Importance of Protein in Every Meal [04:46] Balancing Blood Sugar Levels [06:22] Incorporating Whole Foods into Your Diet [08:35] Probiotics and Prebiotics [11:10] Bonus Tips for Hormone and Gut Health Want more from me? Follow me on Instagram: @laceeiskk We have helped over 800 women transform their mind and body and become the best version of themselves. Want to be next? Click Here to Apply! - https://form.typeform.com/to/WKxPkc If you enjoyed this podcast, please support us by liking, subscribing and leaving a review. Your feedback helps us grow and reach more people. Thank you!
#280: Lauren Papanos, MS, RD, CSSD, an exceptional Registered Dietitian to Olympians, Board Certified Specialist in Sports Dietetics, and Nutrition Researcher published in Journal of Women's Sports Medicine. Lauren also holds a National Championship Title as a Performance Dietitian for UCLA Softball.Topics discussed:Essential nutrients high-functioning women are deficient inWhy intermittent fasting is detrimental for women in their 20s and 30sRoot causes of hormone disordersImportance of 30g of protein per meal for womenReasons why you feel fatigued in the middle of the day, even if you ateBlood-sugar spikes and how to maintain your levelReceive weekly personal insights from Emily's email newsletter and subscribe hereWatch Full Episodes on YouTube: https://www.youtube.com/@whatfulfillsyou/videosBILT Credit Card Info (Pay Rent and Earn Points):https://bilt.page/r/HQ06-ZV7OENJOY 10% OFF THE WHAT FULFILLS YOU? CARD GAME AT www.whatfulfillsyou.com - code "WHATFULFILLSYOU10"Follow the What Fulfills You? Podcast Instagram: https://www.instagram.com/whatfulfillsyouFollow Lauren Papanos on Instagram: https://www.instagram.com/functional.fuelingFollow Emily Elizabeth's Instagram: https://www.instagram.com/emilyeduong/Read more on the blog: https://emilyelizabeth.blog/Support this podcast at — https://redcircle.com/what-fulfills-you-podcast/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
It IS possible to indulge and enjoy yourself when you travel without coming home with that treaded feeling like you've gone 10 steps backwards with your health when you return home. I've just returned from 11 days of travel through Sydney, Queensland and Melbourne and today, I'm going to share how I maintain my balance with my eating and exercise when I'm away (and eating out at every meal) with some super actionable tips for you. This podcast will help you shift that 'all or nothing' holiday mindset that is so common and that I personally used to experience myself! Links: Download my FREE eBook with 4 15 minute meals: click here Start your weight loss, gut healing and anti-inflammatory journey now with my 3 Week Body Reset Continue your journey and figuring out YOUR own balance in the Health with Bec Tribe Explore my free recipes & website: Click here Follow me on instagram: @health_with_bec Before you speak coffee (enter healthwithbec at checkout for 10% off): Click here Morlife website(enter healthwithbec at checkout for 10% off): : Click here Podcast on sleep: #35: Can Sleep Loss Make You Gain Weight? More podcasts on exercise: #131: 7 simple tips to stay motivated and consistent with exercise and see the results you're after! #124: All your questions about EXERCISE answered! Weight training, fat burning, mistakes and more More podcasts on travel: #80: My Italian Trip (PART 2): Eating with Balance, Maintaining my Weight , Gluten & Food Sensitivities #110: Tips For Eating With Balance When Travelling
“I consider food a gift we give ourselves three times a day, so let's make it good," says Kimbal Musk. Kimbal, a professional chef, philanthropist, and entrepreneur, joins us to discuss his top cooking tips and how to infuse your food with love, plus: - How to respect the animals you eat (~00:29) - Why regenerative farming is the future (~05:23) - Why every child should learn to grow food (~07:34) - The role restaurants play in community & connection (~10:50) - Why you should cook at least one meal a day (~14:01) - How to know if your food was cooked with love (~16:26) - Subtle tricks that make a restaurant irresistible (~17:48) - How eating with others enhances longevity (~22:36) - Kimbal's surprising bloodwork results (~24:41) - The importance of moderation (~29:11) - Kimbal's favorite recipe when he's short on time (~31:03) - What people get wrong when cooking eggs (~34:01) - Kimbal's tricks for cooking vegetables (~36:33) - How to cook the best steak of your life (~38:59) - Kimbal's important work with VA hospitals (~43:34) - Kimbal's overall food philosophy (~46:08) - How he manages scrutiny as Elon's brother (~48:09) - How Kimbal defines success (~49:40) Visit shop.mindbodygreen.com/whey20 to get 20% off whey protein isolate+. Cannot combine with gift cards or other discount codes. Referenced in the episode: - Kimbal's book, The Kitchen Cookbook - mbg Podcast episode #219, with Kimbal - Check out The Kitchen - Learn more about Big Green and Square Roots We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
Is your gymnast making EVERY meal count this competition season? Or is she skipping meals because life just seems too busy and stressful this time of year? Welcome to part 3 of our 4-part series, The Road to Nationals. Today I'm discussing why at this point of the season it's absolutely crucial to double down on your gymnast's nutrition. During this point of the season is when we start to see gymnasts gassing out due to lack of energy or endurance, injuries, stress, or any other number of reasons. And some think it really only matters what gymnasts eat on meet days to get peak performance that day. Here's the thing; yes it's important to make sure our athletes are properly fueled for whatever time their session is. But it's not going to make much of a difference if your gymnast isn't properly fueled in the first place. Every single meal counts for your gymnast in terms of closing the recovery gap and keeping your athlete fueled. But if your gymnast wants to reach her big goals and dreams, focusing on her daily nutrition now is a non-negotiable. Listen in to hear more about how to best support your gymnast on their Road to Nationals. In this episode you'll hear about: Why high-level gymnasts need every meal, including breakfast and lunch, every day How to navigate the struggle with dinner and post-workout mealsHow to show up to practice each Monday and perform at your highest potential Links & Resources The Balanced Gymnast® Program for level 5-10 female gymnasts Episode 84:Road to Nationals Part 2 - How to Keep your Gymnast Healthy this Season Episode 4: Relative Energy Deficiency in Sport and GymnasticsEpisode 48: Do Gymnasts Need Snack Breaks?Connect with Christina on Instagram @the.gymnast.nutritionist or christinaandersonrdn.com
In part 2, Emily English explains the simple steps to start building a positive relationship with food.Emily explains why everyone needs more colour in their food and simple ways to get more in your meals, why you need to think about how food makes you feel and examples of tasty recipes that leave you feeling good. Plus, Dr Alex asks Emily if she ever thought she'd be a public figure and if there are any downsides to the job. Follow Emily @emthenutritionist and pre-order her cookbook So Good: Food you want to eat, designed by a nutritionistFollow the podcast on Instagram @thestompcastTo improve your mental fitness, get Dr Alex's book The Mind ManualDownload Mettle: the mental fitness app for men Hosted on Acast. See acast.com/privacy for more information.
Join us as Skyterra's Executive Chef, Melissa, shares her culinary wisdom and insights into why set meal times are more than just a schedule, but a cornerstone for building community. Chef Melissa reveals the benefits of set mealtimes and the joys of eating alongside guests, highlighting how communal meals can become a source of comfort, conversation, and shared experiences.
Global Health & Nutrition Expert Barbara O'Neill talks about why she was threatened to face up to 3 years in jail.What are the best tips to get our children to eat well balanced meals (and the entire meal)?We're seeing biblical times play out before our eyes - be aware of what is to come!You can find more about Barbara here: https://barbara-oneill.mykajabi.com/ Discover more Christian podcasts at lifeaudio.com and inquire about advertising opportunities at lifeaudio.com/contact-us.
Microscopic hydras will trap and paralyze their prey. The next step usually is to stuff their mouths, only hydras usually don't have mouths.
Lisa is joined by Jennifer Tyler Lee who talks about her book, Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day.BOOK DESCRIPTION:Would you feed your child a candy bar for breakfast? Of course not. And yet today our children routinely consume three times the recommended daily allowance of added sugar, which puts them at an unprecedented risk for type 2 diabetes, high blood pressure, high cholesterol, excess weight, and even nonalcoholic fatty liver disease. Half the Sugar, All the Love is here to help, with 100 doctor-approved recipes that cut the sugar (by half—or more!) without sacrificing the flavors our families love. It's an eye-opening education, a program of healthy eating, and a cookbook chock-full of easy, delicious recipes all in one. Pass the breakfast bars! This 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/5948889/advertisement
Tim Mulligan is a best-selling author, home cook, party host, food blogger and amateur food photographer. Though his days are spent in the office, you will frequently find him in the kitchen on nights and weekends. There he tests, creates, and rethinks recipes – many dating back to his childhood. Tim is also the author of A Perfect 10: Ten Proven Scrumptious Recipes for Each Part of Every Meal, and ROAR: How to Build a Resilient Organization the World-Famous San Diego Zoo Way, as well as the acclaimed play Witchland. A father of two, he lives in Palm Springs and Los Angeles with his longtime partner, Sean, and their loving dogs. For more information, visit www.aperfect10cookbook.com or connect with him on all social media at @aperfect10cook A Perfect 10 PARTY EDITION is available on Amazon, B&N.com and wherever fine books are sold. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blogBecome a supporter of this podcast: https://www.spreaker.com/show/feeling-some-type-of-way/support.
Hey Neighbor! Join us as we tell you all about microgreens! Microgreens are the young seedlings of your favorite plants and vegetables, but they are densely packed with nutrients and have complex flavors. What microgreens can you grow? How to grow microgreens at home? How to get started with microgreens? We've got this covered and more in today's episode of the Row by Row! Let's grow together and get dirty!
TOPIC: LARRY INDIANA: "should I pray before every meal?", WILL CA: "biblical question", CHUCK NJ: "prisoner escape comment", MANUEL CA: "biblical question/comment on church", JEREMY FL: "wife took my kids, court battle, etc.", HAKE NEWS
After we visited every park at Walt Disney World for our ultimate quick service meal days, and the overwhelming demand we received, we're back with our ultimate foodie day aboard the Walt Disney World Resort monorail. So hop on and join us for a fun, food-filled day around Seven sEas Lagoon.Visit the Website for The Shop & The Blog: OffTheMonorails.com[Follow Us]Instagram https://bit.ly/3JSLMMrYouTube https://bit.ly/3q3mF1NTwitter https://bit.ly/3G7gOxQTikTok https://bit.ly/3n4WJRp[Support]Patreon - Become a Member today! - https://bit.ly/3owsiXZ[Affiliates]1901 Candle Company - Use code OFFTHERAILS15 at checkout to save 15% on your purchase: https://bit.ly/1901CandleCoExpedition Roasters - Use code OFFTHEMONORAILS at checkout to save 10% on your purchase : https://bit.ly/3GDpeiUDVC Rental Store - Save up to 65% on Disney Deluxe Resort stays: https://bit.ly/3IgpZztDVC Resale Market - Buy & Sell Disney Vacation Club contracts and save: https://bit.ly/3HSL3L9Unlocked Magic - Join the ultimate Disney community and get exclusive access to trip planning tools and discounts - https://bit.ly/UnlockedMagicVuori - Shop the latest releases for your active lifestyle: http://bit.ly/3H0tQAA*When using any of our affiliate links, we may receive compensation from the companies or brands for promoting their products.- Hosted on Acast. See acast.com/privacy for more information.
A sense of fun is very important to Robert and Teresa Ly and that value is a big part of their business, Sus Hi Eatstation. The importance of fun and food helped the two hit it off, in both their romantic and business partnership. “Our core values also aligned. We love to have fun. We love eating,” Robert Ly said. “The concept (for Sus Hi Eatstation) came up about a year or so after us dating. We wanted to start a business together and we're just thinking like, ‘What is it that we want to start,' and we're like, ‘We want to start something that we want,' and during that time, there was no create your own sushi.” The young couple opened their first location in 2011 near the campus of the University of Central Florida, where Teresa Ly was still attending school. The restaurant, or dojo as the Lys like to call it, is ninja-themed. “We just love having fun. That's the thing. That's our whole culture is built upon that fun core value of ours. So we thought, ‘What's more fun than ninjas? We have to do that,'” Teresa Ly said. All of the employees at Sus Hi Eatstation are referred to as ninjas. “So when you come into our organization, the first thing you do is you come up with a ninja name,” Robert Ly said. “So that's kind of your entry into the brand. So every single employee — we don't call them employees, we call them ninjas — has their own identity that they come in. That's the first thing to choose, they discover their own ninja name.” The Lys also get in on this fun. Teresa Ly is Grand Master Miso Eel and Robert Ly is Grand Master Fun Ly. Of course, in the early days of Sus Hi, it wasn't all fun. “I remember the first three, four years of our first restaurant, we were working over 100 hours a week,” Robert Ly said. “As (we're) building a new business, a new concept, we have to put on multiple hats — and we're still wearing multiple hats — but we literally had like 20-30 hats when we first built it and no sleep,” Robert Ly said. Despite those early hardships, the pair persevered. Now, they have nine locations and will soon be opening a 10th. The pair also have a small army of over 200 ninjas in their employ. On top of running their business, the pair have also been busy raising three children — two daughters, 6 and 5, and a baby boy. In the latest episode of Florida Foodie, Robert and Teresa Ly talk more about juggling family while also running their business. They also share how they managed to get through the COVID-19 pandemic and what it was like when their wedding went viral online, racking up millions of views on YouTube. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices
Drink This Before Every MealGet Your ENERGYbits Superfood Spirulina and Chlorella and use code ELEMENTAL at checkout for 20% off!Organifi Superfood Drink Powders (ELEMENTALEVAN for 20% off)Elemental Evan InstagramElemental Evan Youtube PageEmail: elemental.evanhw@gmail.comIn this week's Wellness Wednesday episode Evan shares one of his easiest health hacks that can have a huge impact on every meal you eat and your blood glucose levels. As always the goal of this podcast is to empower you with practical health and wellness knowledge that you can apply to your life today to be on your way to better health. If you struggle with your blood glucose levels or you're looking for a way to lower the impact of a sugar or carb heavy meal then you definitely need to listen to this episode. Enjoy the episode, and as always do everything with good intentions and connect to your elements.Disclaimer:This podcast is for educational purposes only, it is not a substitute for professional care by a doctor or other qualified medical professional. Evan Roberts is not a medical professional and this podcast is provided on the understanding that it does not constitute medical or other professional advice or services. Statements and views expressed on this show are not medical advice, this podcast, including Evan Roberts and any guests on the show, disclaims responsibility for any possible adverse effects from the use of information contained in this episode. If you think you have a medical problem please consult a medical professional.
Today we're taking a few questions... How to overcome the urge to binge eat every meal? The title almost says it all. I can go for hours with no food, but once I start eating it is as if my body says: do it, f'ing do it Long story short: this is my 4th big weight loss, so far I went from 335 to 219 pounds. My goal is around 135 lbs, so I have a long way to go. On one hand, it's amazing that after so many failures to maintain the lost weight, I still try lol. And it's amazing that I'm now 116 pounds lighter. It's easier to walk, breathe, go up the stairs etc. But sometimes when I look in the mirror, I get so frustrated and upset with how I look. I'm still obese as per BMI (I'm 5'8). And I feel the problem is that there is a disconnect between how my brain thinks I should look after losing 116 pounds and how I look in reality, if that makes sense. On days like this I just want to say to hell with it and stop all efforts and get back to my uncontrollable eating. Submit A Question Vibe Club Waitlist
God has created a huge variety and abundance of food for us to grow, prepare, and eat however we like. Thanks to that, we can (and should) enjoy our food. - Whitney Hopler SUBSCRIBE to our sister podcasts:Your Daily Prayer: https://www.lifeaudio.com/your-daily-prayer/Your Daily Bible Verse: https://www.lifeaudio.com/your-daily-bible-verse/See omny.fm/listener for privacy information.
Struggling with your daily protein intake? Dive deep into the significance of protein in our diets, understand how much is enough, and discover ten expert strategies to ensure you're hitting your protein goals. From high-protein meals to the myths about nuts as a protein source, we've got you covered!My InstagramMy TwitterMy TikTokMy FacebookMy YouTube channelMy articlesClick here to inquire about working with me onlineClick here for a free workout plan and/or nutrition for fat loss guideSubscribe to my email listWatch this episode on Protein Intake Tips on YouTube Timestamps:(01:52) Factors Determining Individual Protein Needs(02:40) Determining Daily Protein Intake Recommendations(04:00) Risks of Low Protein Consumption(07:50) Doubling Portion Sizes for Protein Boost(08:41) Aiming for 30g Protein in Every Meal(10:29) Starting with Protein-Rich Breakfast Choices(12:37) Creating a Go-To List of Top Protein Foods(14:12) Daily Protein-Packed Snack Ideas(14:49) Leveraging Protein Supplements Effectively(17:00) Quick High-Protein Meal Recipes(18:22) Focusing on Lean Protein Options(19:29) Diversifying Protein Sources(20:42) Debunking the Nut-Protein Myth(22:08) Key Takeaways for Protein Optimization
Our Instagram page has seen a recent influx of questions about cavities, so today; Dr. B answers some of those questions to help you gain a better understanding of how cavities are formed and what you can do to prevent them. It seems that dentistry is caught in a tunnel-vision cycle of cavity re-restoration, but to end this cycle, we need to first understand that cavities are an ongoing disease process and also still the world's number one disease. After laying out the differences between demineralization and remineralization, Dr. B explains the Stephan Curve and how it gives us a better understanding of how cavities are formed. We also learn more about critical PH, how long it takes for a cavity to form, why remineralization is slower than demineralization, and the ever-present importance of saliva. Dr. B wraps up this episode by explaining why he chose this topic and offering some useful tips on how to both treat and prevent cavity formations. Key Points From This Episode:Dr. B answers a series of questions from Instagram about cavities [00:18]A quick look at the history of dentistry and fixing cavities [01:34]The tunnel-vision cycle of re-restoration [02:38]Why it's important to understand that cavities are a disease process [03:20]Understanding the equilibrium of demineralization and remineralization [04:54]The ins and outs of the Stephan Curve as an explanation of how cavities form [06:28]Diving deeper into demineralization: the beginning of the formation of a cavity [12:54]The tipping point of critical PH [18:01]How long it takes for a cavity to form [19:18]Exploring the enamel remineralization process [20:42]How remineralization is a slower process than demineralization [22:58]The importance of saliva quantity and quality in cavity prevention [25:00]How fluoride helps facilitate remineralization and other ways to achieve equilibrium [26:15]The way saliva promotes remineralization through proteins [29:32]Recapping everything Dr. B has discussed today and why he chose this topic [31:40]How to Submit Your Question:Record your question for Dr. B at speakpipe.com/askthedentist Links Mentioned in Today's Episode:The Stephan Curve Ask the DentistAbout Dr. Mark BurhenneFollow Dr. B on Instagram @askthedentistFollow Dr. B on Twitter @askthedentistAsk Dr. B a QuestionFunctional Dentist DirectoryWhat Dr. B RecommendsFOLLOW DR. B: WEBSITE | INSTAGRAM | YOUTUBE | TWITTER | TIKTOK | NEWSLETTER
Learn what and what NOT to include in your daily meals with this new segment from Maria Liberati! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message
Today we wrap up the Alabama Turkey season with our buddies Kyle Sides and Josh Holley! We talk over how all our seasons went & what lessons were learned. Subjects include: Jacob's new turkey call Hunting birds in the rain Our annual snipe hunt Josh's first experience with snipe hunting Join us at the 2023 Mobile Hunters Expo Southern Show in Chattanooga, TN June 23-24th! Make sure you use the promo code "southern" when getting your Mobile Hunters Expo tickets! Learn more about the show here - https://themobilehuntersexpo.com/pages/southern-show Use the promo code “southern” for a discount on your OnX Hunt membership here - https://try.onxmaps.com/hunt/app/hunt-smarter/?gclid=Cj0KCQiA7bucBhCeARIsAIOwr-_sBLib6xC3ibT5BMlTrBUdWdpGYOWOZ_06eZhJajTmMKne7e00Rd4aAtldEALw_wcB Save 10% on your next Vortex Optics order at MidwayUSA.com using the Promo Code "SOUTHERN1023" - https://www.midwayusa.com/ NEW Trace system from First Lite - New: Trace System Have you tagged a deer using something you heard on the show? Submit your listener success story here - Share Your Story Here Want to help keep the show on the air, and get some bonus content? Join our patreon - https://www.patreon.com/thesouthernoutdoorsmen Learn more about your ad choices. Visit megaphone.fm/adchoices
Every Meal Requires A Sacrifice | Maundy Thursday by Fr. Kris Schmidt
Reddit rSlash Storytime maliciouscompliance where Heavy Metal Finance. **bizzare safety procedures at work cause a hilarious cobra effect **My time in a call centre. You get the be Legolas and we can't ever swap? Ok, it's dwarvin' time! Print out the internet? Yes Ma'am! **Write our reports using the language we speak at home? You got it boss **Everything you bought stays in the house? Okay! No sauce bags left behind? Okay! We need 10 safety hazard reports for every incident **Wrote me up for winning an award, I'm done helping **Giving my Daughter *exactly* what she wanted **Complaining your to a free meal each time you come ? We'll make you a special one . **I have to pretend to be YOU? Hosted on Acast. See acast.com/privacy for more information.
Former Jan. 6 special committee member Rep. Adam Schiff of California talks about House Speaker Kevin McCarthy's decision to share the video of the Jan. 6 riot with Fox News host Tucker Carlson. Then, farmers in Yuma, Arizona, and the Imperial Valley of California produce the vast majority of the country's leafy greens in the winter. But a crisis on the Colorado River is threatening the water supply. Here & Now's Peter O'Dowd reports. Then, resident chef Kathy Gunst shares recipes for breakfast, lunch and dinner bowls.
A man named Dylan who lives in California is sharing his wild story of how he lived off of theme park food for 7 years as he stacked his chips to pay off student debt.It's about to get wild!(Commercial at 10:30)To contact me:bobbycapucci@protonmail.comSource:https://nypost.com/2021/10/27/man-spent-150-yearly-on-six-flags-food-paid-off-student-debt/
A man named Dylan who lives in California is sharing his wild story of how he lived off of theme park food for 7 years as he stacked his chips to pay off student debt.It's about to get wild!(Commercial at 10:30)To contact me:bobbycapucci@protonmail.comSource:https://nypost.com/2021/10/27/man-spent-150-yearly-on-six-flags-food-paid-off-student-debt/
If you've tried collagen for aging skin and haven't gotten the results you want... It's because most collagen is missing a critical ingredient. And without this “missing link,” collagen WILL NOT WORK. With this "missing link" you can turn loose, saggy skin –– into tight, glowing, younger-looking skin! So what is that missing link I am talking about? VITAMIN C. Of course, you may know Vitamin C as a powerful immune-boosting nutrient... But did you know Vitamin C is a critical nutrient for anti-aging? You see, Vitamin C it's the "glue" that holds collagen together in your body. And if you're low in Vitamin C, well all of that collagen you're taking is pointless. And here's the thing, not all Vitamin C supplements are created equal… If you're taking Vitamin C in capsule or tablet form, you are missing out on key nutrients as they will simply pass through your body without being absorbed (you can thank your stomach acid for that). However, our friends over at Purality Health have a patented formula that utilizes something called ‘MICELLE LIPOSOMAL' technology which delivers the nutrients into your bloodstream – proven to be 800% more efficient! So, if your skin is looking older than you... And the appearance of fine lines, wrinkles, age spots, sagging skin, and otherwise “old-looking” skin frustrates you… Give Purality Health's Micelle Liposomal Vitamin C a try! It's backed by a 180-day money-back guarantee. And today, we have a 30% OFF coupon for you! Just visit puralityhealth.com and use the coupon DRJ to access 30% OFF your purchase today! Today's Episode is brought to you by Paleovalley's Organ Complex, my favorite way to get a full spectrum of traditional superfoods, loaded with nutrients, into your body faster, easier, and without having to tolerate the taste (or cooking for that matter). Here's the part you'll love, especially if you understand the importance of eating these nutrient-dense organ meats… Grass Fed Organ Complex contains not one but three organs from healthy, 100% grass-fed, pasture-raised cows so you are getting a more diverse array of nutrients. Right now, you can get 15% off Organ Complex using the code "JOCKERS" or by clicking here: Paleovalley.com/jockers This episode is brought to you by Pique, where plants and science intersect to produce teas and supplements of unrivaled efficacy, purity, and convenience. Pique teas are blended with other functional plants specifically designed to support metabolism, gut health, digestion, and shut down appetite…all while helping to ease bloat and curb sugar cravings. If you practice intermittent fasting, drinking these award-winning flavors will not break your fast! I enjoy Pique teas even when not fasting, so I use different flavors for different benefits throughout my day. Pique's revolutionary Tea Crystals—made with cold extraction technology—are organic, vegan, non-GMO, sugar-free, free of preservatives or additives, and triple toxin screened for purity. What's more, these pure teas dissolve in hot or cold water, so no prep or brewing is required. Try Pique today risk-free and get 5% off, plus a FREE pouch with 20 premium samples when you purchase a fasting bundle. Head over to piquelife.com/drjockers and use code DRJOCKERS. Dr. Jockers is talking today about the four things he makes sure that he has in every meal. Learn from the best and understand the importance of meal planning for you. Where is your protein coming from? How many grams of protein is enough? What is sarcopenia? What are good fat sources? And how much fat per meal is recommended? What are polyphenols and where do we get them? Dr. Jockers is answering these questions – and more – in an episode that cuts to the chase of healthy eating. Reducing inflammation in your body so you have more energy and better mental clarity is just a few steps away thanks to the advice and insight Dr. Jockers is serving up on his plate, for you, today. Please join us! “If you understand this rule and this principle you are going to get the most nutrients, you are going to have satiety, it's going to help reduce cravings, you're going to turn on fat burning, and you're going to reduce inflammation in your body so you have more energy and better mental clarity." -Dr. David Jockers Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio In This Episode: Where is your protein coming from? How many grams of protein is enough? What is sarcopenia? What are good fat sources? What are polyphenols? Where do we get polyphenols? How fiber helps grab the toxins in your body What does a tablespoon of vinegar do to your body? What is Vitamin U? What happens if we're on a no-fiber diet for too long? Resources: Jockers – Pique – Use Code DRJOCKERS and get 5% off paleovalley.com/jockers – get 15% off today using the code "jockers" PUREDOSE® Micelle Liposomal Glutathione – Use Coupon Code DRJ for 30% off Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ ● If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/
This week I'm joined by Francesca Alfano, a licensed Certified Nutrition Specialist (CNS) and functional integrative nutritionist. She helps women support fertility, improve hormonal health, and achieve sustainable weight management. She uses a combination of functional nutrition and culinary nutrition to support her clients. In our episode, we talk all about balancing your hormones with a holistic approach, how to build healthy eating habits, and the important of high quality foods and proteins in our diets. Connect with Francesca Website: www.francescaalfano.com Instagram: https://www.instagram.com/sproutingfromthesoul/ TikTok: https://www.tiktok.com/@francescaalfano Connect With Giulia Instagram - https://bit.ly/3b8TcyV TikTok - https://bit.ly/3vmZRw2 YouTube - https://www.youtube.com/channel/UCYFbtZh_Y63YlJD6TI4Vdeg Resources ⚡️ Join the Manifest Your Dream Life Waitlist Here
More people in Minnesota are struggling to put food on the table. Food shelves across the state are seeing more people than last year and compared to the months before the COVID-19 pandemic. Schools also are reporting more students running up school lunch debt. Many families are having trouble making ends meet, some for the first time and even when adults are working. Inflation has pushed up the cost of groceries by 12 percent compared to a year ago. And, the extra money flowing to households from financial support programs that were in place during the COVID-19 pandemic has now dried up, including the child tax credit, universal free school meals and expanded SNAP benefits. Allison O'Toole, is the CEO of Second Harvest Heartland, a food bank that distributes food to about 400 food shelves in Minnesota and Wisconsin. Deisy De Leon Esqueda, is the manager of the ECHO Food Shelf in Mankato. Rob Williams is the founder and president of Every Meal, a nonprofit organization based in Roseville which works in schools to distribute food directly to students. MPR News host Angela Davis led a conversation about rising food insecurity in Minnesota and possible solutions. Here are some highlights: Do you consider food insecurity to be getting worse both nationally and in Minnesota? Allison O'Toole: Yes. Times are tougher than ever before right now. We know that grocery bills and everyday expenses are off the charts making them really hard, if not impossible, for families to afford. We're hearing about a 40 percent increase in food shelf visits across our state. Deisy De Leon Esqueda: Yes. We are seeing people that are coming in for the first time. Our numbers have actually increased from 2019 to now from 85 average households per day to 110, 120. Some families are coming in for the first time and then some have not been to the food shelf in years and are now finding themselves in this predicament and coming back. What do you mean when you say you meet the needs of culturally diverse clients? Deisy De Leon Esqueda: Minnesota is becoming more diverse. Before we used to give food out and I would say, “Oh, you can make a hot dish out of this.” Well, not everybody likes hot dishes and that's not always their comfort food. We're trying to do the best that we can to be able to meet their needs by giving them food that they're actually going to consume. That way people feel excited and accepted. Allison O'Toole: What also happened through the pandemic is the disparities and who is hungry has been revealed again. We call that the racial hunger divide, where communities of color experience at least twice the rates of food insecurity than their white neighbors. So we are investing millions of dollars in making sure people and communities have the food they know and love and will eat. What can the state legislature do in terms of policy? Allison O'Toole: We had the privilege of hosting the Governor and Lieutenant Governor on Monday this week at Second Harvest Heartland. So, we talked a lot about this, and the state has a more than $10 billion surplus sitting there. We need to put that to good use for Minnesota families: bolstering the funding for food shelves and food banks, making big bold changes, and investing in things like Universal School meals. Hungry kids cannot learn. Deysi De Leon Esqueda: During the pandemic, we saw our numbers decrease by almost half and that was due to these programs being established and money going out as just checks. We saw those programs work and now about 39 percent of all our visits made to the Food Shelf are children under the age of 17. What about these long holiday breaks when kids may be out of school for two weeks? Any change this year compared to years past? Rob Williams: We have seen a huge increase, about a 34 to 35 percent increase in kids in our schools asking for food support. Thanksgiving, winter break and spring break are also significant food gaps, and we've actually had to eliminate our winter break program which typically involves about 120 different locations throughout the state where kids can go and access food, just due to the high demand in our weekend program. Your stories: Shayne from Plymouth The first phone call was from a disabled veteran that struggled with food insecurity six years ago when he and his family were living in Oklahoma. “There were weeks when we'd have only 20 dollars for food. We basically would be living off of oatmeal, cabbage and potatoes because those are the cheapest things you could buy, and I was too proud to ever go into a food,” he said. After his family started to receive boxes of food from a food shelter, he educated himself, found a work opportunity in Minnesota, and moved to the state with his entire family. In Minnesota, he found out about the benefits he was entitled to being a disabled veteran. “I think that the state can keep reaching out to people because some are too proud to go into the food shelf. And there's a lot of people entitled to benefits that don't know it,” he said. Jessica from Fargo The second phone call was from a divorced mom that wanted to share how it was to be hungry. She used to work at a grocery store, but her paychecks were not enough to afford meals for herself and her kids. Within a year of demanding physical work, she ended up weighing 112 pounds. “I would have loved to sit down to dinner with my kids and I couldn't because the smallest food alone was enough,” she said. Jessica also mentioned that she didn't have time to go to food shelters or welfare. “I just needed a paycheck that covered my bills,” she said. Lane from Minneapolis The final phone call was from a woman who recently moved from another state and highlighted the kindness of Minnesotans and how well caseworkers at SNAP and other benefits work compared to other states. “I was surprised by how much I qualified for here because I have been told in other states I did not,” she said. Lane explained how her now adult kids couldn't afford their own housing, or college and needed to stay home taking care of their younger siblings. “Not having the money for food or housing makes every bad situation imaginable work,” she said. If you need a food shelf or want to donate, search for organizations in your region of Minnesota at Hunger Solutions. You can also donate directly to Second Harvest Heartland, ECHO Food Shelf and Every Meal. Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS. Use the audio player above to listen to the full conversation.
Recently, a super common question from women is “How can I eat enough protein?” Once you learn how much protein you need as a healthy, metabolically active woman, the very next concern is how to actually eat that much in a practical way! In this short Ask Megan episode, I provide tips on exactly how to eat enough protein at every meal so that you feel fueled throughout the day and have a healthy, thriving metabolism! I'll also explain how much protein you SHOULD be aiming for in a day, and then will break it down per meal. You'll also get practical tips on exactly what to eat that meets your protein needs without having to macro count. Do you have a burning question that you need answered? I'd love to help you out for FREE! Just head to www.vigeofit.com/ask and I'll take care of you on an upcoming Friday episode. More Resources Ask Megan your burning question here Click here for my 5-Day Jumpstart Guide - FREE tips on how to safely and effectively jumpstart your fitness and nutrition routine. Follow Megan on Instagram
Preparing and cooking every meal for a week - can Michael Ivan break his eating out habit? Check out what dishes he cooks up and how often he cheats himself out of a home-cooked meal! --- Support this podcast: https://podcasters.spotify.com/pod/show/fiftyto50/support
In this episode, Matt looks at how to add hemp food to your daily diet with help from Ministry of Hemp writers. Then he visits a hip Omaha cocktail bar to talk about CBD-infused cocktails.
Platinum producer and manager to Bear1Boss, Popstar Benny, is in the hot seat on the Rapid Fire Rampage. Watch him talk about Kanye vomiting on him, having to give up underwear for life, eating pancakes with every meal, and more!The Rapid Fire Rampage is our spin on a game show with 3 parts: Short Answer, This or That, and Word Association.WATCH the full Popstar Benny interview here: https://youtu.be/EFySN9txPWQ The One More Time Podcast is hosted by H3NRY (music producer and mixing engineer) and Playback Ben (music manager and marketing consultant). We created the show to have genuine conversations with genuine people about music. It is a platform for people in the spotlight and those behind the scenes in music to tell the stories about where they've come from, where they're at, and where they're going.FOLLOW and TURN ON notifications to make sure you NEVER miss an episode!FOLLOW One More Time, H3NRY and Playback Ben:https://www.instagram.com/onemoretimecasthttps://www.instagram.com/h3nrywitha3https://www.instagram.com/playbackbenhttps://www.tiktok.com/@onemoretimecasthttps://www.tiktok.com/@h3nrywitha3https://www.tiktok.com/@playbackben
From the Heart-on of Las Vegas Alfredo is a Sweaty Boy. Alfredo talks a bit about how Spotify Wrapped affects his listening habits, and Dann Hates it because it means someone is tracking him. We return to Future Homophobia. Dann Puts himself over for a bit, while talking shit about a lot of shows that he listens to. This sort of Power Rangers Podcast that we do is off the Rails but hey there are only 5 more Ohranger to get through Choriki Sentai OhRanger Episode 43 - The Trump Card is Seven Changes Thank you to Rayner for the use of our theme song POWER PLAYTHROUGH please support Rayner Here and their other group Brake Check Here Patreon ad Score Provided by theHeatleyBros the Track is 8 Bit Love Visit https://heatleybros.bandcamp.com For Royalty Free 8 Bit Tracks Today!
The pie has been around for centuries, in both savory and sweet forms. But pies have been perceived and presented in a lot of different ways, and have even been an issue of deep contention. Research: Tanglen, Randi. “A cultural history of pie.” The Madisonian. Nov. 24, 2020. https://www.madisoniannews.com/community/cultural-history-pie Anastolpoulo, Rossi. “Why Apple Pie Isn't So American After All.” Food 52. October 8, 2021. https://food52.com/blog/24688-apple-pie-origin-story Siegel, Matt. “'Substantial, Satisfying, Hard to Digest.' How Apple Pie is Like America.” Literary Hub. Sept. 1, 2021. https://lithub.com/substantial-satisfying-hard-to-digest-how-apple-pie-is-like-america/ Snell, Rachel A. “ As North American as Pumpkin Pie: Cookbooks and the Development of National Cuisine in North America, 1796-1854.” Erudit. Oct. 7, 2014. https://www.erudit.org/fr/revues/cuizine/2014-v5-n2-cuizine01533/1026771ar/ “Pie.” New York Times. May 2, 1902. https://timesmachine.nytimes.com/timesmachine/1902/05/03/118469204.pdf?pdf_redirect=true&ip=0 “A Shortcrust History of Pies.” BBC. https://www.bbc.co.uk/bitesize/articles/zmtn2sg Simmons, Amelia. “American Cookery, or the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards and Preservesd, and All Kinds of Cakes, From the Imperial Plumb to Plain Cake. Adapted to This Country, and All Grades of Life.” Hudson & Goodwin. 1796. Accessed online: https://www.gutenberg.org/cache/epub/12815/pg12815.html Soyer, Alexis. “The Modern Housewife or, Menagere Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, with those of The Nursery and Sick Room, and Minute Directions for Family Management in All its Branches.” New York. D. Appleton & Co. 1850. Accessed online: https://www.gutenberg.org/files/41899/41899-h/41899-h.htm Howland, E.A. “The American economical housekeeper, and family receipt book.” H.W. Derby. 1845. Accessed online: https://d.lib.msu.edu/fa/23#page/10/mode/2up “History of Pies.” What's Cooking America. https://whatscookingamerica.net/history/piehistory.htm Hale, Sarah. “The ladies' new book of cookery : a practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children.” 1852. Accessed online: https://d.lib.msu.edu/fa/48#page/2/mode/2up Masterson, Kate. “The Great American Pie.” New York Times. August 10, 1902. https://timesmachine.nytimes.com/timesmachine/1902/08/10/118475659.pdf?pdf_redirect=true&ip=0 Simmons, Amelia. “American cookery, or, The art of dressing viands, fish, poultry, and vegetables : and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves : and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life.” Hudson & Goodwin. 1796. Accessed online: https://www.loc.gov/item/96126967/ Traill, Catherine Parr Strickland. “The female emigrant's guide, and hints on Canadian housekeeping.” Maclear. 1854. Accessed online: https://archive.org/details/cihm_41417/page/n11/mode/2up Kelly, Alison. “A Brief History of Pumpkin Pie in America.” Library of Congress Blof. Nov. 20, 2017. https://blogs.loc.gov/inside_adams/2017/11/a-brief-history-of-pumpkin-pie-in-america/ Clarkson, Janet. “Pie: A Global History.” Reaktion Books. 2009. See omnystudio.com/listener for privacy information.
Actor and comedian Jason Mantzoukas is known for playing characters that are overzealous, exuberant, and more than a little wacky. But these characters are the exact opposite of how Jason felt growing up — like a “boy made of glass.” Jason has a life-threatening allergy to eggs, and that constant threat has forced him to live a life of vigilance. Dan and Jason talk about how that's affected Jason's comedy. They also get into New England roast beef sandwiches, food grievances — and to top it off, Dan comes up with a way for Jason to take a break from the allergy.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.
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