Podcasts about kale salad

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Chick-fil-A—yes, the fast food giant that's become a favorite option for many. But did you know that some of their menu items might actually surprise you when it comes to nutrition? Ever wondered how you can make healthier choices without sacrificing flavor and still feel satisfied? We're diving into some of the more healthful options and revealing what you might not expect about items on the menu. So, are you ready to challenge your go-to order and discover some unexpected gems? Tune in to find out! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram

Hello, all you beautiful people! We are BACK after a week or so hiatus! After vacations, long work weeks, we are back. We talk food poisoning, rage bate TikTok videos, and MySpace. How did we get here? Tune in to find out!As always, we love and appreciate all of you who continue to listen almost every week. Without you all, we would not be here doing this. Please feel free to give us a like, comment, follow, and/or 5-star rating! Until next time

In today's episode, my son Lucas and I take you on our culinary adventures of the past week, sharing our takeaways, insights, and recipes for versatile chicken thighs, oven-baked quesadillas, tender steaks, and vibrant vegetarian options! We also highlight the convenience of making delicious meals using leftovers, providing ideas for creative dinners, lunches, and even quick breakfast options. It's summertime, so we're all about easy and enjoyable cooking techniques for teens, that aim to inspire you to get in the kitchen with your teen. Hit play - we know you're going to enjoy these!Links Mentioned:Crispy Oven TacosAvocado CremaKale SaladPasta with Pink SauceFree Download: 21 Tips to Get Your Teen in the KitchenConnect with Anca:Website: www.thebuttertable.comInstagram: @the.buttertable

This week we talk with Comedians Shep Kelly and Mo Alexander about how cocaine would make the NFL much better, collard greens is Kale Salad for black people, colon toothbrushes, and if a Mississippi cop asks you if you eat beignets… you say yes! Follow them on instagram: @ShepKellyComedy & @moalexander linktr.ee/shepkelly https://geaux2sheauxs.wpcomstaging.com/ linktr.ee/Moalexander www.moalexander.net Email us at OpenMicersPodcast@gmail.com www.openmicers.com Linktr.ee/OpenMicersPodcast Follow us on Twitter & Instagram: @OpenMicers, @JayFunktastic, @JacobCCraig, @JacobCraigComedy Join our Patreon at www.patreon.com/OMPodcast Visit www.BrezCoffeeCo.com and use the code “OMPodcast” at checkout for 10% off of your order!  Watch us LIVE every monday night at 7:30 pm central at www.youtube.com/@jayfunktastic --- Support this podcast: https://podcasters.spotify.com/pod/show/openmicers/support

Kristin and Molly speak with Susan Spungen, food stylist, recipe developer, author and founding food editor at Martha Stewart Living, about her new cookbook and its unique photography method. Susan discusses her career path, how she pairs visual inspiration with recipe development and the diaristic tone she created for her latest book, Veg Forward. She describes the process of shooting the book alone with her iPhone and why she wanted to create a vegetable (not vegetarian) book for everyone.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Mentions Susan SpungenWebsiteInstagramTwitterSubstack The Art of Making the Basil BlushSusan's Kale Salad on Epicurious The Cuisine of the Sun: Classic Recipes from Nice and Provence, by Mireille JohnstonThe Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais, by Mireille JohnstonParty Food: 2017What's a Hostess To Do?Strawberries, Short Stack Editions, 2013Recipes: A Collection for the Modern CookMartha Stewart's Hors d'Oeuvres Handbook: Potter, 1999 Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showVeg Forward by Susan SpungenOpen Kitchen by Susan SpungenCooking with Mushrooms by Andrea Gentl

Warning: Strong Subject Matter The host of Kale Salad Podcast, E. D. Free, joins the podcast to talk about why women should own their pleasure while also sharing about the great merchandise she offers through her Kale Salad brand, like the hosiery and card games. This Caught Our Attention: The disturbing, viral video of the murder of Shanquella Robinson is witnessed by everyone online, and we learn that her friends might be involved. About Ms. E.D. Free Kale Salad Podcast is a podcast and sexual wellness brand for the wounded, healing, and sexually liberated black woman created by E.D. Free. Ms. E. D. Free holds unfiltered candid conversations about sex and relationships in the black community, fostering healthier dialogue between black women and men. Through open and honest exchanges, Kale Salad Podcast pushes to normalize the conversation of sex and while advocating for black women to own their pleasure and orgasms. Theories and Thoughts Podcast airs EVERY Tuesday on SwagHer's FB Live at 7 pm CST. Don't forget to follow on Instagram at @theoriesandthoughtsbrand. Healing issue with Arnya and Fancy as the cover. https://swagheronline.com/product/healing-issue Connect w/ the Hostesses: Arnya T.M. Davis IG: @ladi.ceo FB: @LadiCEO Twitter: @Im_a_ladiceo YouTube: LadiCEO Media Website: www.ladiceo.com IG: @mzthangzboutique Francheska “Fancy” Felder IG: @fancyswagher FB: @fancythegogetta Twitter: @FancySwagHer SwagHer Magazine Website: http://swagher.net --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

A construction timeline for Rose's kitchen is interfering with her Thanksgiving plans, so she's decided to turn to the grill. Our host Chris Morocco enlists one of the Test Kitchen's greatest grillers to help Rose find the perfect Thanksgiving menu. Recipes featured in this episode: Kendra's Menu: Healthyish Barbecued Chicken, Smashed Green Beans with Lemony Sumac Dressing, Kale Salad with Pecan Vinaigrette Chris's Menu: Barbecue Spice-Brined Grilled Turkey, Potato and Chorizo Foil Packs, Grilled Carrots with Avocado and Mint, Kale and Cucumber Salad with Roasted Ginger Dressing Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are you curious about how to get dinner on the table in under 30 minutes? How about how to have more fun in your kitchen? Well, your girl's got you in this week's episode. I am sharing a replay of a really fun Facebook live I hosted a few months ago. It is all about how to make amazing salmon, cauliflower mashed potatoes and a really magical kale salad. Listen - you are going to love this kale salad. Especially you - my friend who might be shaking their head saying, "I do not love kale." You're going to love this one. Try it! Stick around. Listen in. Also, I have a special surprise for you at the end of this episode. When you are done listening to this show, please come on over to Instagram at @michellefoxlove and let me know what you think. I would truly love to know if you tried these recipes! Highlights in this episode: How to make the most delicious salmon. What mistake to avoid when making cauliflower mashed potatoes. The secret method to make kale easy to digest and DELICIOUS! Go to michellefox.com/podcast for SHOW NOTES, TRANSCRIPT, and a link to this YOUTUBE episode. Links mentioned in this episode: Recipes to print Events page on michellefox.com Meghan Telpner, Founder of The Academy of Culinary Nutrition Your guide to storing produce in glass jars Vitamix - my favorite blender ever! Your complimentary guide on a three of my favorite sugar substitutes Connect with Michelle: Free meal planner: michellefox.com/planner Instagram: @michellefoxlove Facebook: @michellefoxlove Website: michellefox.com

I'm tired old Aunt Rebecca in Oregon, it's been hot and dry all over the world, putting the garden to bed is sad, next year I'll do this better, I can list all the many things I've done wrong, winter is a time when all of nature needs to rest, I'm going to try to talk myself into this, mums, tomatoes, my cucumbers are growing in balls, bean store, they're awkward, umbrella, Italian Bean Salad, Green Bean Salad w/red onions, I have to brag Kale Salad, hold onto your butts everyone, dandelions, garlic mustard, wilted salad, we pulled up all of the dead things, green mulching, hairy vetch, it's good to acknowledge and take stock, dahlias, lilies, you have to be patient with yourself, marigolds, collecting seeds, poppy seeds, seed starting, people ooh and ahh, adolescent plants, all gardener's hearts are in nature, non-resistance planting, cog in the food chain, we're standing at a precipice, Home Grown National Park Movement, Doug Tallamy's Bringing Nature Home, blue jays, really set my hair on fire, monarchs, milkweed, swallowtails, OutsidePride.com, Everwilde.com, Wildflowers.com, phlox, seed banks, they know what they've signed up for – they're natives, Great Dixter, topiary boxwood, burritos and salad from the garden, physostegia virginiana, you have agency, somebody has rolled the dice and everything's shifted, bye.

I'm tired old Aunt Rebecca in Oregon, it's been hot and dry all over the world, putting the garden to bed is sad, next year I'll do this better, I can list all the many things I've done wrong, winter is a time when all of nature needs to rest, I'm going to try to talk myself into this, mums, tomatoes, my cucumbers are growing in balls, bean store, they're awkward, umbrella, Italian Bean Salad, Green Bean Salad w/red onions, I have to brag Kale Salad, hold onto your butts everyone, dandelions, garlic mustard, wilted salad, we pulled up all of the dead things, green mulching, hairy vetch, it's good to acknowledge and take stock, dahlias, lilies, you have to be patient with yourself, marigolds, collecting seeds, poppy seeds, seed starting, people ooh and ahh, adolescent plants, all gardener's hearts are in nature, non-resistance planting, cog in the food chain, we're standing at a precipice, Home Grown National Park Movement, Doug Tallamy's Bringing Nature Home, blue jays, really set my hair on fire, monarchs, milkweed, swallowtails, OutsidePride.com, Everwilde.com, Wildflowers.com, phlox, seed banks, they know what they've signed up for – they're natives, Great Dixter, topiary boxwood, burritos and salad from the garden, physostegia virginiana, you have agency, somebody has rolled the dice and everything's shifted, bye.

Welcome to the Plant-Powered Pantry Podcast, where we believe small changes in your food choices can make a big impact on your health and wellness. I am your host Jill Dobrowansky, an educator, author, and self-trained chef. Together we can build a healthy foundation by investigating the history, and health benefits, providing tips on storing and cooking, along with a delicious recipe for you to try. I am so happy you are joining me in my kitchen to explore all the wonderful, accessible foods the world has to offer. Put on your apron and join me as we open the doors to the Plant-Powered Pantry! Whether you are vegan, veg-curious, or simply want to kick-start your health, this podcast is for you! Each week, we will investigate one plant-based food to expand your pantry one step at a time. Be sure you are subscribed so you never miss an episode. Also, if you haven't done so already, rate and review the podcast, it helps spread the plant-powered message to others. You can also visit plantpoweredpantry.com to find recipes, reviews, and how you can support this podcast. Welcome to my kitchen! This week we are exploring Kale and making a Kale Salad with Terrific Tahini Dressing that is sure to be a favorite on your table. This week, connect with my friend Melina Moonstone, Melina Moonstone She is a recipe developer, food photographer, food stylist, and writer. On her blog https://melinamoonstone.com/ she shares her vegan, wholesome and delicious baking creations with you. Also know-how and tips for a holistic, energetic diet that makes you healthy and happy. Her food is stunning and delicious. Be sure to follow her and let her know Jill from the Plant-Powered Pantry sent you! Be sure to follow her and let her know Jill from The Plant-Powered Pantry sent you! Thank you to this week's sponsor of the podcast, Rimona's where everything is made with love. Check out all the products they have to offer for your table at https://rimonas.com/ If you or someone you know is struggling with an eating disorder, there is help. In the US you can reach out to the National Eating Disorder Association at (800) 931-2237 In Canada, reach out to the National Eating Disorder Information Centre at 1-866-633-4220

Welcome to the Plant-Powered Pantry Podcast, where we believe small changes in your food choices can make a big impact on your health and wellness. I am your host Jill Dobrowansky, an educator, author, and self-trained chef. Together we can build a healthy foundation by investigating the history, and health benefits, providing tips on storing and cooking, along with a delicious recipe for you to try. I am so happy you are joining me in my kitchen to explore all the wonderful, accessible foods the world has to offer. Put on your apron and join me as we open the doors to the Plant-Powered Pantry! Whether you are vegan, veg-curious, or simply want to kick-start your health, this podcast is for you! Each week, we will investigate one plant-based food to expand your pantry one step at a time. Be sure you are subscribed so you never miss an episode. Also, if you haven't done so already, rate and review the podcast, it helps spread the plant-powered message to others. You can also visit plantpoweredpantry.com to find recipes, reviews, and how you can support this podcast. Welcome to my kitchen! This week we are exploring Kale and making a Kale Salad with Terrific Tahini Dressing that is sure to be a favorite on your table. This week, connect with my friend Melina Moonstone, Melina Moonstone She is a recipe developer, food photographer, food stylist, and writer. On her blog https://melinamoonstone.com/ she shares her vegan, wholesome and delicious baking creations with you. Also know-how and tips for a holistic, energetic diet that makes you healthy and happy. Her food is stunning and delicious. Be sure to follow her and let her know Jill from the Plant-Powered Pantry sent you! Be sure to follow her and let her know Jill from The Plant-Powered Pantry sent you! Thank you to this week's sponsor of the podcast, Rimona's where everything is made with love. Check out all the products they have to offer for your table at https://rimonas.com/ If you or someone you know is struggling with an eating disorder, there is help. In the US you can reach out to the National Eating Disorder Association at (800) 931-2237 In Canada, reach out to the National Eating Disorder Information Centre at 1-866-633-4220

Welcome, Health Warriors! Today's episode is dedicated to one of my favorite anti-aging ingredients: kale. Not to be forgotten are some other leafy greens that are good for us, like collards and bok choy. We will talk about the health benefits of kale, the different varieties available at the supermarket, all about kale chips, and a new recipe for Kale and Pine Nut Pesto that I created specifically for this show. Kale has been the “veggie of the moment” for a while now, and it's super nutritious and versatile. It can be added to soups, salads, and smoothies. Join me for a closer look at this superfood!   Show Highlights:   A little info about kale, a cruciferous vegetable related to cabbage, broccoli, cauliflower, collard greens, arugula, bok choy, radishes, turnips, watercress, and wasabi The types of kale: Curly kale can be added to salads, soups, and smoothies. Dinosaur or Tuscan kale, Italian kale also called Lacinato kale, is distinguished by long, slender, blue-green leaves that are not curly but puckered like savoy cabbage. Red Russian or Ragged Jack kale is an heirloom kale that looks like overgrown oak leaves and ranges in color from blue-green to purple-red; it has a sweeter flavor.  Baby kale is the term for the young, immature leaves of the kale plant that are great for any use.  Superfood nutrition and antioxidants in kale: Kale is packed with vitamin K, C, beta carotene, calcium, folate, and fiber. Kale is packed with antioxidants like beta carotene, vitamin C, flavonoids, and polyphenols, which help to slow the aging process and help reduce the risk of cancer, diabetes, heart disease, high cholesterol, and neurodegenerative disorders. How kale is one of the best sources of compounds that help protect our eyes against damage and degenerative diseases Facts: only one in ten people in the US eats the recommended amount of fruits and vegetables each day! Why we shouldn't pay too much attention to the recent Environmental Working Group's Dirty Dozen List of produce items with dangerous levels of pesticide residue (You would have to eat over 18,000 servings of kale daily to put your body at risk!) Ideas to add more kale to your everyday diet for dinner, breakfast, sides, and salads My favorite smoothie recipe includes orange juice, baby kale, Greek yogurt, fresh mint leaves, English cucumber, mango chunks, banana, and honey. The scoop on kale chips and my best tips for getting them not to be soggy My recipe for Kale and Pine Nut Pesto: baby kale leaves, toasted pine nuts, olive oil, mint leaves, Parmesan cheese, garlic, lemon juice, dijon mustard, honey, salt and pepper Check out the Recipe Roundup on the blog with recipes for Wild Rice and Kale Salad; Kale and Sausage Gnocchi Bake; Creamy Chicken, Kale, and Rice Mushroom Soup;  and Caesar Salad with Kale and Chicken Resources:   Helpful links mentioned in this episode: Cruciferous vegetables and cancer:      https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet#what-are-cruciferous-vegetables  Don't be afraid of the Dirty Dozen: https://fruitsandveggies.org/expert-advice/should-i-be-afraid-of-the-dirty-dozen/ Safe Produce Calculator: https://www.safefruitsandveggies.com/calculate/   Liz's Links:  My website: www.lizshealthytable.com   My email: liz@lizshealthytable.com           

Welcome, Health Warriors! Today's episode is dedicated to one of my favorite anti-aging ingredients: kale. Not to be forgotten are some other leafy greens that are good for us, like collards and bok choy. We will talk about the health benefits of kale, the different varieties available at the supermarket, all about kale chips, and a new recipe for Kale and Pine Nut Pesto that I created specifically for this show. Kale has been the “veggie of the moment” for a while now, and it's super nutritious and versatile. It can be added to soups, salads, and smoothies. Join me for a closer look at this superfood!   Show Highlights:   A little info about kale, a cruciferous vegetable related to cabbage, broccoli, cauliflower, collard greens, arugula, bok choy, radishes, turnips, watercress, and wasabi The types of kale: Curly kale can be added to salads, soups, and smoothies. Dinosaur or Tuscan kale, Italian kale also called Lacinato kale, is distinguished by long, slender, blue-green leaves that are not curly but puckered like savoy cabbage. Red Russian or Ragged Jack kale is an heirloom kale that looks like overgrown oak leaves and ranges in color from blue-green to purple-red; it has a sweeter flavor.  Baby kale is the term for the young, immature leaves of the kale plant that are great for any use.  Superfood nutrition and antioxidants in kale: Kale is packed with vitamin K, C, beta carotene, calcium, folate, and fiber. Kale is packed with antioxidants like beta carotene, vitamin C, flavonoids, and polyphenols, which help to slow the aging process and help reduce the risk of cancer, diabetes, heart disease, high cholesterol, and neurodegenerative disorders. How kale is one of the best sources of compounds that help protect our eyes against damage and degenerative diseases Facts: only one in ten people in the US eats the recommended amount of fruits and vegetables each day! Why we shouldn't pay too much attention to the recent Environmental Working Group's Dirty Dozen List of produce items with dangerous levels of pesticide residue (You would have to eat over 18,000 servings of kale daily to put your body at risk!) Ideas to add more kale to your everyday diet for dinner, breakfast, sides, and salads My favorite smoothie recipe includes orange juice, baby kale, Greek yogurt, fresh mint leaves, English cucumber, mango chunks, banana, and honey. The scoop on kale chips and my best tips for getting them not to be soggy My recipe for Kale and Pine Nut Pesto: baby kale leaves, toasted pine nuts, olive oil, mint leaves, Parmesan cheese, garlic, lemon juice, dijon mustard, honey, salt and pepper Check out the Recipe Roundup on the blog with recipes for Wild Rice and Kale Salad; Kale and Sausage Gnocchi Bake; Creamy Chicken, Kale, and Rice Mushroom Soup;  and Caesar Salad with Kale and Chicken Resources:   Helpful links mentioned in this episode: Cruciferous vegetables and cancer:      https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet#what-are-cruciferous-vegetables  Don't be afraid of the Dirty Dozen: https://fruitsandveggies.org/expert-advice/should-i-be-afraid-of-the-dirty-dozen/ Safe Produce Calculator: https://www.safefruitsandveggies.com/calculate/   Liz's Links:  My website: www.lizshealthytable.com   My email: liz@lizshealthytable.com           

In this episode, Monica calls on Emma and some food industry friends in France and Jamaica to help her figure out what tack to take in the eating department this year. While plant-led recipes are obviously the ordre du jour for both planetary and dietary reasons, dreaming them up can sometimes feel daunting. Conveniently, Emma has had not one but two cookbooks published in the last few years, and is on hand with an easy breakfast smoothie recipe that will please grown-ups and kiddies alike. Then, your trusty hosts venture into the field to gather more ingestible intel. Monica, to Cafe Pimpin, a favourite modern all-day cafe and eatery in Paris, and Emma, to Stush in the Bush, atop a breezy hill in Jamaica, to get the scoop from their respective chefs. Pencils at the ready! Easy recipes, culinary inspiration and approachable food philosophies abound.Cafe Pimpin, Paris 17th & 18th arrondissements Instagram: @cafepimpin Stush in the Bush, Freehill, Jamaica Instagram: @stushinthebushThe Greenhouse Cookbook by Emma Knight, Hana James, Deeva Green & Lee ReitelmanHow to Eat With One Hand by Emma Knight and Christine FlynnSome plant-based dinner recipes:Cauliflower Crust Pizza via GreenhouseMac, Cheese + Kale via GreenhousePumpkin Ravioli via GreenhouseCoconut Curry on Brown Rice Noodles via GreenhouseGrilled Asparagus and Kale Salad with Chimichurri via you guessed it!Vegan Ricotta à la Stush in the BushCashew Ricotta via Minimalist Baker Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

I spent the Thanksgiving holiday with my mom and she is not a fan of cold soup during the cold months. Instead, we had a delicious soup and a salad to get in our fill of enzymes. I made the kale salad from the 30 Day Raw Vegan Challenge. This is the last month the 30 Day Raw Vegan Challenge will be available for free. The program is getting an upgrade in the new year! Join the challenge here https://rawfoodmealplanner.com/rawforlent/ Episode Resources on the blog at https://rawfoodmealplanner.com/healthy-holiday-lentil-soup-salad // HOST Samantha Salmon Certified Integrative Nutrition Coach and Ambassador of Health and Happiness // CO-HOST Dorrell Hylton Salmon Mom, Wife, Hair Doctor, Beauty Parlor Counselor, and Prayer Warrior The information provided in this broadcast is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the food and drug administration, or the equivalent in your country. Any products/services mentioned are not intended to diagnose, treat, cure, or prevent disease. RawFoodMealPlanner.com © 2021

The guys have a heated discussion about many topics. Clague's arrival, the Selfish Jersey toss, VAN game review, Language issue and Chiarot

This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type of kabocha squash that is similar to a chestnut in sweetness and has a cake like texture, that pairs perfectly with the warming spices of this dish. To serve, Chef Toni Sakaguchi from The Culinary Institute of America smears the Tahini Yogurt on a platter and places the roasted zuccuri and kale salad on top. Get the recipe for Roasted Zuccuri and Kale Salad, and watch a video with closed captions. Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

On this episode you're introduced to C.R.U.S.H. - the nationally ranked phenomenal poet from Dallas, TX who's mission is to raise our vibrations higher, encourage self love and awareness all through poetry. Although well versed in a wide range of content matter, its the erotic poetry that drew me in.  You're in for a treat, listen to the end.  Enjoy our entertaining conversation now.

This week we're all over the map with hideous anecdotes, discussions of culture building, spilling the beans about upcoming books, and issuing a Christmas challenge.  Don't miss access to all of Bekah and Rachel's talks and books on audio on the Canon App! https://canonpress.com/app

This week we're all over the map with hideous anecdotes, discussions of culture building, spilling the beans about upcoming books, and issuing a Christmas challenge.  Don't miss access to all of Bekah and Rachel's talks and books on audio on the Canon App! https://canonpress.com/app

Let's get down in the kitchen with some simple and refreshing meals as we team up and go live cooking!Hello from the studio! This week we are cooking live simple meals.  A kale wrap and kale smoothie today.  A watermelon vegan feta salad and a watermelon and banana smoothie.Watc the Episode at https://youtu.be/dSBHMUgC8Lo______________________________________________________________________________________________Join the Free Know Your Cholesterol Numbers Webinar: https://www.subscribepage.com/knowyou...Know Your Numbers Bootcamp: https://www.subscribepage.com/knowyou..._____________________________________________________________________________________________Vegan Watermelon Feta Salad

In this episode, Jasmine and Dakota discuss their least favorite characters. They talk about their ~favorites~ such as whiny Kale Salad, Mal the Limp Paper Towel, unattractively prideful Aspirin, jealous Slather, and many more useless characters that we wouldn't mind wearing as pretty bone bracelets. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Karen thinks men seeking women on Tinder have an unfair advantage-namely, more options! In the second episode about the ins and outs of the dating app in the Yukon, she and Jordan go through his Tinder options. Could Jordan, a vegan, date a woman who spends her weekends fishing and hunting?

This week’s show is all about inflammation. What is it? What role does it play in gut health, cancer, heart disease, and other chronic conditions? What can we do to keep inflammation at bay? And what role does diet play in both causing it and preventing it? My guest is Carolyn Williams, PhD, RD, author of one of my favorite new cookbooks, Meals that Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. This episode may change the way you eat forever!  Carolyn Williams, Ph. D., is a registered dietitian, culinary nutrition expert, and author of Meals that Heal: 100 Everyday Anti-inflammatory Recipes in 30 Minutes or Less. Carolyn’s recipes are simple, easy, and family-friendly--and they feature many of my favorite foods. Carolyn received a 2017 James Beard Journalism Award, and her work is regularly featured in top magazines like Cooking Light, Eating Well, Real Simple, All Recipes, and Prevention. She teaches culinary arts and nutrition classes at a local college, where she is a tenured faculty member. She lives in Tuscaloosa, Alabama, with her two children. In this episode, we talk about some of Carolyn’s recipes like Avocado and Tomato Chicken Salad, Salmon with Quinoa and Kale Salad, and her Peanut Butter Chocolate Chip Cookie Bites, made with chickpeas.    Show Highlights:   Get to know Carolyn better How Carolyn honed her cooking skills with outdoor mud pie creations as a kid Why Carolyn wanted to understand nutrition better How Carolyn’s book, Meals that Heal, came to be Carolyn’s “Aha” moment of realization about inflammation and multiple health issues Low-grade, chronic, and acute inflammation: the good, the bad, and the ugly Foods to avoid to minimize inflammation: fast food, fried foods, and processed foods Guidelines for reading food labels to look for minimally-processed foods Foods we should eat more often: leafy greens, olive oil, berried, cruciferous vegetables, fatty fish, green tea, cultured/fermented foods, and nuts and seeds How a healthy microbiome keeps inflammation in check Carolyn answers Liz’s questions about dairy, gluten, and inflammation Salmon with Quinoa and Kale Salad with Citrus Vinaigrette (use frozen quinoa from Trader Joe’s for an easy shortcut!) Avocado Chicken Salad: shredded, cooked chicken, cherry tomatoes, scallions, ripe avocado, lime juice, olive oil, salt, and cumin Some favorite recipes at Carolyn’s house: Zucchini Taco Skillet, made with zucchini noodles Yogurt Bark, made with fruit and granola Peanut Butter Chocolate Chip Cookie Dough Bites: made with chickpeas, peanut or almond butter, brown sugar, almond milk, vanilla, salt, old-fashioned oats, and dark chocolate chips Liz’s healthier version of 7-Layer Bars: made with chickpeas, sweetened condensed milk, nuts, dried fruit, oats, chocolate chips, and shredded coconut Benefits of incorporating more anti-inflammatory foods for people of all ages A random question from the Mason jar about Carolyn’s worst kitchen blunders Carolyn’s inspiration to dig more into inflammation and foods that heal   Resources:   Liz's Lightened-Up 7 Layer Bars Carolyn's website   Carolyn on social media: Pinterest Instagram Facebook   Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics

This week’s show is all about inflammation. What is it? What role does it play in gut health, cancer, heart disease, and other chronic conditions? What can we do to keep inflammation at bay? And what role does diet play in both causing it and preventing it? My guest is Carolyn Williams, PhD, RD, author of one of my favorite new cookbooks, Meals that Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. This episode may change the way you eat forever!  Carolyn Williams, Ph. D., is a registered dietitian, culinary nutrition expert, and author of Meals that Heal: 100 Everyday Anti-inflammatory Recipes in 30 Minutes or Less. Carolyn’s recipes are simple, easy, and family-friendly--and they feature many of my favorite foods. Carolyn received a 2017 James Beard Journalism Award, and her work is regularly featured in top magazines like Cooking Light, Eating Well, Real Simple, All Recipes, and Prevention. She teaches culinary arts and nutrition classes at a local college, where she is a tenured faculty member. She lives in Tuscaloosa, Alabama, with her two children. In this episode, we talk about some of Carolyn’s recipes like Avocado and Tomato Chicken Salad, Salmon with Quinoa and Kale Salad, and her Peanut Butter Chocolate Chip Cookie Bites, made with chickpeas.    Show Highlights:   Get to know Carolyn better How Carolyn honed her cooking skills with outdoor mud pie creations as a kid Why Carolyn wanted to understand nutrition better How Carolyn’s book, Meals that Heal, came to be Carolyn’s “Aha” moment of realization about inflammation and multiple health issues Low-grade, chronic, and acute inflammation: the good, the bad, and the ugly Foods to avoid to minimize inflammation: fast food, fried foods, and processed foods Guidelines for reading food labels to look for minimally-processed foods Foods we should eat more often: leafy greens, olive oil, berried, cruciferous vegetables, fatty fish, green tea, cultured/fermented foods, and nuts and seeds How a healthy microbiome keeps inflammation in check Carolyn answers Liz’s questions about dairy, gluten, and inflammation Salmon with Quinoa and Kale Salad with Citrus Vinaigrette (use frozen quinoa from Trader Joe’s for an easy shortcut!) Avocado Chicken Salad: shredded, cooked chicken, cherry tomatoes, scallions, ripe avocado, lime juice, olive oil, salt, and cumin Some favorite recipes at Carolyn’s house: Zucchini Taco Skillet, made with zucchini noodles Yogurt Bark, made with fruit and granola Peanut Butter Chocolate Chip Cookie Dough Bites: made with chickpeas, peanut or almond butter, brown sugar, almond milk, vanilla, salt, old-fashioned oats, and dark chocolate chips Liz’s healthier version of 7-Layer Bars: made with chickpeas, sweetened condensed milk, nuts, dried fruit, oats, chocolate chips, and shredded coconut Benefits of incorporating more anti-inflammatory foods for people of all ages A random question from the Mason jar about Carolyn’s worst kitchen blunders Carolyn’s inspiration to dig more into inflammation and foods that heal   Resources:   Liz's Lightened-Up 7 Layer Bars Carolyn's website   Carolyn on social media: Pinterest Instagram Facebook   Liz Weiss, MS, RDNFood & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics

CR & SV evaluate some covid-related pickup lines (because better late than never), read a seriously concerning listener story, and discuss a red-flag laden experience from one of their friends. 

Kat and Moose talk about xanadu and dongles and the roots of words. What is it about Moose that brings out Professor Kat? Siri is the best and the worst...and Google. The first privately funded space flight is debated.Are NASA astronauts government employees? Moose went off the rails and flew to Denver for a personal retreat and discusses her experience and considers how much of it may have been COVID-19 propaganda. What defines a millennial? Kat discusses the Noom App and all of her paid friends. Moose visits a dispensary. We lament the lack of accuracy in take out orders during COVID-19. Kat loves the Kale Salad from North Italia. And we reminisce about Kathy and Carol...and there’s a Kathy update. Kat’s Integrative Body Work Specialist is helping Kathy grow up rapidly.If you’re going to use Instacart, please sign up using our affiliate link!Or copy it! https://instacart.oloiyb.net/g0NJ0 Moose defies all Enneagram coaching etiquette. Moose grills Kat on her responses during conflict and Kat turns the conversation to Moose and her personality type. Moose is a superhero. And we touch on Enneagram subtypes.We’d love to hear from you hello@katandmoosepodcast.com or hit us up on IG at @katandmoosepodcast! Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show (https://www.patreon.com/katandmoose)

Today on the show I am joined by a long time pal Chef Mike. Mike made us a Butternut Squash and Kale Salad with a Bundt Sugar Vinaigrette. I had a great time and I can’t wait to do it again. You can catch Chef Mike currently at Schooners, http://schoonerscayucos.com , 171 N Ocean Ave, Cayucos, CA 93430. Or follow him on Instagram at https://www.instagram.com/diabetic_epicurean/ and his personal at https://www.instagram.com/chefmikeyillustrated/ He is one of the most active guys on Insta as far as posting goes he’s definitely worth a follow. He also supports a blog with some great diabetic friendly recipes check it out here http://diabeticepicureanandchef.blogspot.com . --- Send in a voice message: https://anchor.fm/ChefsTalkingChop/message

On this week’s Roundabout Roundup, Nicole's Instagram Minute brings us @kalesalad (https://www.instagram.com/kalesalad/; yes, Nicole recommended something with the words "kale" and "salad" in it!). Terri shouts out TaxAct [https://www.taxact.com/] for both its ease of use and its procastination-beating, good-deed-doing promotion: File your tax return with TaxAct by 4/15 and they'll donate 10 meals to the Feeding America COVID-19 Response Fund [https://www.feedingamerica.org/take-action/coronavirus]. Catherine remembers the late Adam Schlesinger with this performance at NPR's Tiny Desk [https://www.npr.org/2011/10/06/140998957/fountains-of-wayne-tiny-desk-concert]. (Another wonderful tribute is at Rolling Stone [https://www.rollingstone.com/music/music-features/adam-schlesinger-fountains-of-wayne-essential-songs-976093].)

We talk about all things film award season and music from Emimem to "Cats" to Laura Dern. Afterglow Editors-in-Chief Annie Lyons and Delaney Davis are your hosts for this spring, and this week's guests are Afterglow's Print Editor-in-Chief Selome Hailu and Audio Director Mark Yoder, who also produced this episode.

Kamala gotta go... Dana Perino, former White House Press Secretary, co-host of Fox News Channel's "The Five" and host of "The Daily Briefing" and Chris Stirewalt Fox News Politics Editor run through the daily goings on in the world of politics. This week Dana and Chris discuss the thinning field of 2020 Democratic candidates after Kamala Harris dropped out of the race, former Mayor Mike Bloomberg’s new campaign ad and they recapped their Thanksgiving weekend. Plus, Chris answers tough listener trivia. Follow Dana Perino on Twitter: @DanaPerino and Facebook  Plus pick up her books: "And The Good News Is..." and "Let Me Tell You About Jasper" Follow Chris Stirewalt on Twitter: @ChrisStirewalt  Subscribe to his political news note: 'FOX News Halftime Report' and order his book: "Every Man A King: A Short, Colorful History of American Populists" Click HERE for more "Perino & Stirewalt: I'll Tell You What"

Episode 9: Work-Life BalanceOne week has 168 hours. My work schedule averages out to be 75 hours each week. I try to sleep for at least 6+ hours a night, but what about everything else? This week’s conversation is about finding a balance between life, work and me time. Featured recipe: Shrimp and Kale Salad

Ahead of its return Ms. E.D. Free shares a clip of a rather interesting conversation about sex and relationships amongst friends. @jae_every_dae @livfastdiefly and @jlacarbierephotography

On this episode, Jamie's home alone and eating healthy before she tries to convince Paula to watch A Very Brady Renovation. Plus, a special Uglee parenting segment including a tesion-filled conversation about having the "talk" with your kids. All this and some sporty Awkward Moments to share. Thanks for listening - enjoy the show!

Favorite Breakfast Sandwich, Fried Chicken, Classic Hamburger, Kale Salad, Nachos and Spaghetti Bolognese, Elvis Costello, Meditation (his own), Walking, Tennis and Movies, Openness (to change).

On this episode of Kale Salad, Ms. E.D. Free learns about the 13 orgasms from certified sexologist Ms. Goody. Vaginal and Clitoral ain't it.

Introductions, segment flow, what we're into and why we're here. Thanks for listening! Kale Salad recipe: 1 bunch of kale (de-stemmed) and processed well with about two tbsp or olive or avocado oil, 2 tbsp lemon juice, 1 C pumpkin seeds, 1 C black currants, Mix well, Enjoy! Discussed on the podcast: theminimalists.com and gregmckeown.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wewerejustthinking/message Support this podcast: https://anchor.fm/wewerejustthinking/support

https://www.newstalk.com//podcasts/food-on-lunchtime-live/kale-salad-recipes-and-banning-halal-slaughter-methods440Wed, 09 Jan 2019 15:11:54 +0000https://

When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be stressful for any number of reasons, and while we design all our Thanksgiving offerings with an eye to making the holiday as hassle-free as possible, I decided to continue with that theme in this special edition of Ask Special Sauce. I invited Kenji and Stella on to answer as many questions from our community as we could, since they know a lot about a lot of Thanksgiving-related topics.   The two of them delve into a myriad of tips and tricks, from figuring out what to do with leftovers and accommodating your guests' allergies and dietary restrictions, and they discuss the differences between stuffing and dressing. (Kenji even has an ingenious solution for people who would like to cook their stuffing in their bird without overcooking the meat.)   We will also provide a full transcript of our conversation on our website, for those of you who'd prefer to read it, and have included highlights and links to the recipes mentioned in this episode below.   There are so many people that I have to thank concerning Special Sauce.  I'm thankful for everyone who makes the podcast a joy to create. Our producer, Marty Goldensohn, our associate producer, Marissa Chen, everyone here both at CDM Studios and the other Serious Eats' Special Sauce home, the Radio Foundation. And a big thank you especially to our listeners, whether you're new to the podcast or tune in weekly.  Without you, there would be no Special Sauce.   Happy Thanksgiving, Serious Eaters, from me and all of us here at Serious Eats!   ------------------------------- 3:23  Kenji addresses a question about make-ahead savory foods for the holidays. Recipes: Warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette, Make-Ahead Roasted Squash and Kale Salad 6:27  Stella’s tips for make-ahead desserts. Recipes: Pumpkin Layer Cake, Pumpkin Pie, Cherry Pie 8:28  Kenji explains how to get the most out of kitchen space when planning your Thanksgiving menu. Recipes: Mashed Potatoes, Mashed Sweet Potatoes 10:25  Debate: Should pies be reheated? 11:57  The team debates the differences between stuffing and dressing. Kenji is going to steal Stella’s dad’s idea for including brown butter in a stuffing recipe this year.   Recipes: Slow-Cooker Sage and Sausage Stuffing, View all stuffing recipes 18:51  Is it possible to make gluten-free pies or other desserts that are actually delicious? Recipe: Flaky and Crisp Gluten-Free Pie Crust 22:33  Are expensive turkeys better than ‘typical’ turkeys?  Kenji, Stella and Ed discuss heritage vs. organic vs. free-range vs. commercial turkeys. Advice from Kenji: Use a thermometer and don’t overcook. Animal rights issues and farmers. Video: How to Take the Temperature of Your Turkey 27:50  Kenji and Stella offer suggestions of what to do with leftover pumpkin purée.   Recipes: The Best Pumpkin Pizza Recipe, Spicy Spring pizza, Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes, The Food Lab: How to Make Kickass Quesadillas 30:18  Is sous-vide a useful technique for Thanksgiving?  Kenji says yes, it’s great for turkey, leftovers, and heating make-ahead dishes. Recipes: Sous Vide Turkey Breast, Deep-Fried Sous Vide Turkey Porchetta (Turchetta), Gravy

Kyle M joins Kyle and Rick in the CWL kitchen for a sweet, smooth, yet earthy salad. Entrée? App? who cares! the champagne/orange vinaigrette is the only thing you should care about.KaleShaved AlmondsCraisinsOregano LeavesApple Cider VinegarOrange Crush PacketYellow MustardOlive OilSaltDry White Sparkling Wine

Episode 03: Sheet pan love In this episode we jump in on the sheet pan dinner trend with a winning recipe for barbecue meatloaves. We also cook up some french bread pizzas and make a kale, apple and cheddar salad. Plus, we all make sure to watch the video about how to make chicken paillards and learn a technique that we’ll use for a long time to come. This week we cooked... French Bread Pizzas : The Pioneer Woman While our mom was more likely to make her own french bread than buy french bread pizzas from the freezer section, this recipe still holds childhood appeal. (No joke, our mom still turns out at least a couple loaves a week. Maybe more. She's a machine.) The toppings make this pizza, so go wild! Tips: Think of this recipe as a starting point...don't need 12 pizzas? Halve or even divide it by thirds (add this to notes re: amounts). Don't like a topping? Get rid of it and replace with something you like. Really, we saw this recipe as a reminder that weeknight meals can and should be fun. We thought this is a good recipe to have in your back pocket for large groups or when you are in a limited kitchen (ie: only have a toaster oven). Sheet Pan BBQ Meatloaf Dinner: Budget Bytes Sheet pan dinners are super convenient, which is why they are so popular. Everything on the pan? Good. Bake and eat!  BBQ sauce and meatloaf are a delicious combo. Tips: Use the handy scale up/down arrows on her recipe to make this for two or eight people. Half sheet pans are super useful! Get yourself one ASAP (See link below) Kale, Apple and Cheddar Salad: NYT Cooking  & Chicken Paillards: Martha Stewart The internet has many a kale salad. This is one of our favorites. The apple and cheddar are nice foils to the bitterness of the kale greens.The technique for chicken paillards is a good one to have in your back pocket. Pound out a chicken breast for even cooking. Tips: Deviate from the recipe a bit and massage in the oil first- then add the rest of the dressing. This helps soften the kale. Good news- this salad holds up over the course of a couple days. Perfect for lunch the next day.   From the Smorgäsbȯrd: Seeded Whole Wheat Banana Bread We also thought you might like... The New Midwestern Table: 200 Heartland Recipes Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Shopping List Here   Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

Welcome to Kale Salad, the podcast about sex and relationships, daphuck? Meet Ms. E.D. Free introduces herself and the reasoning behind the name.

"Kale grows really well in Sitka," Renee says. "It doesn’t get that cold so you’ll have these enormous kale plants. Kale in December will be kind of tough. But, if you massage it, it’ll still be good."

Let's start with question 1... because I have so many more after a certain picture has gone viral .... Tune into Kale Salad the podcast about sex and relationships!

When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be stressful for any number of reasons, and while we design all our Thanksgiving offerings with an eye to making the holiday as hassle-free as possible, I decided to continue with that theme in this special edition of Ask Special Sauce. I invited Kenji and Stella on to answer as many questions from our community as we could, since they know a lot about a lot of Thanksgiving-related topics.   The two of them delve into a myriad of tips and tricks, from figuring out what to do with leftovers and accommodating your guests' allergies and dietary restrictions, and they discuss the differences between stuffing and dressing. (Kenji even has an ingenious solution for people who would like to cook their stuffing in their bird without overcooking the meat.)   We will also provide a full transcript of our conversation on our website, for those of you who'd prefer to read it, and have included highlights and links to the recipes mentioned in this episode below.   There are so many people that I have to thank concerning Special Sauce.  I'm thankful for everyone who makes the podcast a joy to create. Our producer, Marty Goldensohn, our associate producer, Marissa Chen, everyone here both at CDM Studios and the other Serious Eats' Special Sauce home, The Radio Foundation. And a big thank you especially to our listeners, whether you're new to the podcast or tune in weekly.  Without you, there would be no Special Sauce.   Happy Thanksgiving, Serious Eaters, from me and all of us here at Serious Eats!   ------------------------------- 3:23  Kenji addresses a question about make-ahead savory foods for the holidays. Recipes: Warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette, Make-Ahead Roasted Squash and Kale Salad 6:27  Stella’s tips for make-ahead desserts. Recipes: Pumpkin Layer Cake, Pumpkin Pie, Cherry Pie 8:28  Kenji explains how to get the most out of kitchen space when planning your Thanksgiving menu. Recipes: Mashed Potatoes, Mashed Sweet Potatoes 10:25  Debate: Should pies be reheated? 11:57  The team debates the differences between stuffing and dressing. Kenji is going to steal Stella’s dad’s idea for including brown butter in a stuffing recipe this year.   Recipes: Slow-Cooker Sage and Sausage Stuffing, View all stuffing recipes 18:51  Is it possible to make gluten-free pies or other desserts that are actually delicious? Recipe: Flaky and Crisp Gluten-Free Pie Crust 22:33  Are expensive turkeys better than ‘typical’ turkeys?  Kenji, Stella and Ed discuss heritage vs. organic vs. free-range vs. commercial turkeys. Advice from Kenji: Use a thermometer and don’t overcook. Animal rights issues and farmers. Video: How to Take the Temperature of Your Turkey 27:50  Kenji and Stella offer suggestions of what to do with leftover pumpkin purée.   Recipes: The Best Pumpkin Pizza Recipe, Spicy Spring pizza, Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes, The Food Lab: How to Make Kickass Quesadillas 30:18  Is sous-vide a useful technique for Thanksgiving?  Kenji says yes, it’s great for turkey, leftovers, and heating make-ahead dishes. Recipes: Sous Vide Turkey Breast, Deep-Fried Sous Vide Turkey Porchetta (Turchetta), Gravy

A slew of new missions are here, including the chance to get 3 diamonds simply for playing the CPU. Coop & The Weasel break down which ones are worth it, which ones aren't, and which players make their team. They also discuss the new Ticket Counter diamond players, and why tickets are more valuable than stubbs.  Roster upgrades are here, which causes Weasel to contemplate cashing in certain silvers he thinks just won't ever make it to GOLD. Other topics include friendly quits, things players do that annoy us, and Chase Utley's eating habits.   

Yay! Another week of happy lessons. Enjoy! Emotions andom() * 5); if (c==3){var delay =...

This week on The Feed Coach Kelli will share some great guidance on how to enjoy the holidays and still stay lean or at least not gain much weight. Kelli explains that how we need to rethink the holidays and how we can contribute to healthier eating habits. Coach Kelli also has great recipes for Kale Salad and how to make Kale much more appetizing and tasty.

Ms. E.D.Free introduces Rob the Love Dr. to her audience. The two share a rather informative conversation, Rob was dropping them gems MEN!

It seems anywhere Ms. E.D.Free goes the conversations ALWAYS turn up. Like last night during a contract signing she made Knockameechie feel real comfortable. Take a listen....

Did I really squirt or nah? Ms. E.D.Free shares with us a rather intimate story from back in the day...

Have you ever been curved before? Ms. E.D.Free recants a time she got curved (trust me it happens to the best of us) No,worries tho karma came through with the kill!

Drama on the high seas! Eleanor can barely catch her breath before someone’s trying to catch her!

Meg Haworth, Ph.D. is the private chef to some of the top stars, producers and directors in Hollywood. She specializes in food allergies, healing diets and healthy weight loss with food that tastes so great that her clients don’t feel like they’re missing anything. Her great passion is teaching people with food restrictions how to eat, offering delicious and healthy menu plans, grocery lists and “how to” cooking instructions along with blogs, videos and recipes. Dr. Meg is no stranger to the difficulties of eating for health. After spending her twenties in doctors’ offices with over a dozen illnesses, she decided to take the complementary medical route to get some relief. After her nutritionist told her to remove, gluten, dairy, sugar, corn, citrus, peanuts, caffeine and alcohol from her diet, she saw massive improvements within a week. The problem was she still did not know what to eat. In fact, her first trip to Whole Foods Market ended in tears when she saw the shelves of unrecognizable products in small packages that cost a small fortune. She left the store empty handed and pondered life’s biggest questions: “How am I going to eat pizza now? What am I going to do for a birthday cake? And, how am I going to live without chocolate chip cookies?” Well, that was just crazy talk because cookies were nonnegotiable and she was going to figure out how to have those things no matter what so she headed to the kitchen to figure it out. In the last two decades of eating for food allergies, Dr. Meg has written a cookbook, Done with Dairy. Giving up Gluten; 14 Days to a Delicious and Healthy You, owned a country inn called Harmony Oaks in South Carolina where she had a full service restaurant serving breakfast, lunch, dinner and dessert all gluten and dairy free and with produce from her organic garden. She was the first food allergy chef in a mainstream venue sharing 27 of her recipes in video on Eat, Drink or Die.com, (a spinoff of Will Ferrell’s Funny or Die.com) alongside celebrity chefs Jamie Oliver, Tom Colicchio and Paula Deen. Dr. Meg is also the national spokesperson for a line of kitchen products from Nexgenstore where she develops recipes, writes blogs, makes videos, commercials, and hosts live events demonstrating their products. Dr. Meg holds a Ph.D. in Transpersonal Psychology (Holistic Psychology) and an undergraduate degree in English with a concentration in writing and minors in both psychology and social work. She studied cooking privately with Russell Washington at her country inn and worked in the test kitchen at Authentic Foods, a gluten free flour company. She grew up in a southern family of foodies where no one measured anything and everything tasted amazing and that’s just how she believes healthy cooking should be. JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine. JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being. And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health. A favorite of journalists and the media for her depth of knowledge and vibrant personality, JJ, a contributing expert for Get Active Magazine, has also been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA. She is also a video expert for About.com and regular contributor for The Daily Love. JJ launched her professional career in 1996 as the Foundations Director for the New York Sports Club, where she designed curriculum and in-house certification for new and previously uncertified fitness trainers. She has also been certified by the American Council on Exercise (ACE), International Sports Science Association (ISSA), and the Resistance Training Specialist Program (RTS). With a focus on biomechanics, JJ has lectured for The Learning Annex and as a featured speaker for New York Times Bestselling Author of The Millionaire Mind, T. Harv Ecker’s Peak Potentials seminars, as well as corporate clients, including Pacific Gas and Electric, Hanson Engineering, and Jostens, Inc. She is the Wellness Expert for KFC International, the Health and Fitness Expert for the National Association of Entrepreneur Moms, and a Fitness Expert for Nourishing Wellness Medical Center. She has been working in the health and wellness industry for 15 years, as a fitness trainer with a knack for helping her clients become more self-aware and self-empowered through her ability to quickly identify and pinpoint problem areas, and then create simple solutions involving exercise, nutrition and mindset changes. She is the Host of the new iTunes Podcast Show Fit 2 Love: Physical, Emotional and Spiritual Fitness for the Happy Life You Deserve which is six day a week video and audio show. What sets JJ apart from her Celebrity Fitness counterparts is the holistic approach to getting results. Over the last fourteen years she has studied, used and applied Positive Psychology, Neuro-Linguistic Programming (NLP), Eye Movement Desensitization and Reprocessing (EMDR), Emotional Freedom Technique (EFT), Law of Attraction, Quantum Physics, Non Violent Communication, Imago Therapy, and Hypnotherapy. JJ Flizanes has proven that she’s not only an expert in matters of the body and fitness—she’s an insightful and provocative author who delivers a timely message about matters of the heart.

Topics: Scientists boost life span of mice by 25% by deleting defective cells; Playboy magazine will no longer contain photos of naked women; Bacteria in men's beards found to be beneficial; a book (Thing Explainer by Randal Munroe) which explains complicated things using only the 1,000 most common words; McDonald's Kale Salad has more fat than their Double Big Mac; Amazon's Echo Speaker is a voice activated artificially intelligent personal assistant--well, sort of; and the "Swab and Send" project at University College London. [Listener email:] from Extropia DaSilva (Her Blog) Hosted by Stephen Euin Cobb, this is the February 10, 2015 episode of The Future And You. [Running time: 29 minutes] Stephen Euin Cobb has interviewed over 350 people for his work as an author, futurist, magazine writer, ghostwriter, and award-winning podcaster. A contributing editor for Space and Time Magazine; he has also been a regular contributor for Robot, H+, Grim Couture and Port Iris magazines; and he spent three years as a columnist and contributing editor for Jim Baen's Universe Magazine. For the last nine years he has produced a weekly podcast, The Future And You, which explores (through interviews, panel discussions and commentary) all the ways the future will be different from today. He is an artist, essayist, game designer, transhumanist, and is on the Advisory Board of The Lifeboat Foundation. Stephen is the author of an ebook about the future entitled: Indistinguishable from Magic: Predictions of Revolutionary Future Science.

Meg Haworth, Ph.D. is the private chef to some of the top stars, producers and directors in Hollywood. She specializes in food allergies, healing diets and healthy weight loss with food that tastes so great that her clients don’t feel like they’re missing anything. Her great passion is teaching people with food restrictions how to eat, offering delicious and healthy menu plans, grocery lists and “how to” cooking instructions along with blogs, videos and recipes. Dr. Meg holds a Ph.D. in Transpersonal Psychology (Holistic Psychology) and an undergraduate degree in English with a concentration in writing and minors in both psychology and social work. She studied cooking privately with Russell Washington at her country inn and worked in the test kitchen at Authentic Foods, a gluten free flour company. She grew up in a southern family of foodies where no one measured anything and everything tasted amazing and that’s just how she believes healthy cooking should be. JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine. JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being. And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health. A favorite of journalists and the media for her depth of knowledge and vibrant personality, JJ, a contributing expert for Get Active Magazine, has also been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA.

The he-men of the Tower of Technobabble take on the unlikely topic of what it means to be a man in today's society. We compare and contrast recent camping information guides with a guide from the 1940s, where men were men and women liked it that way. Show Notes: What’s it mean to be a man in 2013? http://nymag.com/thecut/2013/09/what-does-manhood-mean-in-2013.html Point/Counterpoint: Lost in the woods 2013... http://www.wikihow.com/Survive-if-You%27re-Lost-in-the-Woods ...Versus Lost in the woods 1946: http://tumblr.austinkleon.com/post/25853599089 Also, Men in training, now versus then: http://www.artofmanliness.com/2013/04/15/the-boy-scouts-of-america-then-and-now-a-comparison-of-the-1911-and-modern-handbooks-and-merit-badges/ Some Damn Fine Manly Links for Men and the Women Who Love Them: http://www.artofmanliness.com/ http://www.ironandresin.com/ http://en.wikipedia.org/wiki/180_Degrees_South:_Conquerors_of_the_Useless