Podcasts about Tablespoon

 We want to detox our guts to gain:1.) more health, 2.) a better immune system,3.) longevity, 4.) a higher sexual potency when making it with fasting, 5.) and to get rid of the negative feelings created through our toxin in the colon. Two procedures:One with fasting one without fasting.With fasting is better because we detox so the whole body.We need Bentonite clay and Psyllium Husk. I have bought them from “Iherbs.com.”Bentonite clay from “Living Clay” (on the package is printed: Detox Clay powder) and Psyllium husk powder from “Now.” A.) Fasting Method:Preparation:Eat for 3 to 7 days eat a plant-based diet…only vegetables with rice and beans, or one meal with fruits: For instance a green smoothy in the morning:  fruits (like bananas, mangoes, papaya), salad leaves and water/yogurt (if you like with Honey)blend it.Eat every day one time 100g - 200g fermented vegetables or Probiotic; add 3 Tablespoon fresh ground Flaxseed.   Don't eat: 1.) Gluten (Wheat, Rye,…)2.) Meat, 3.) Fish, 4.) Poultry, 5.) Sugar.Afterward :Eat every day eat one time 100g - 200g fermented vegetables or Probiotic; add 3 Tablespoon fresh ground Flaxseed.Day 1:  Replace 1 meal with only 1Teaspoon (round) Bentonite clay and 200ml water stir and drink.Wait 5 minutes.1Tablespoon Psyllium husk and 250ml water stir fast and drink fast because it will thicken fast.Don't blend it with Juice because with the juice it will ferment to alcohol and so harm the colon.Eat every day eat one time 100 to 200g fermented vegetables or Probiotic; add 3 Tablespoon fresh ground Flaxseed.   Day 2:Replace 2 meals with the Bentonite clay drink and Psyllium husk drink (make a pause of 5minutes between both drinks). Day 3 to day 5 drink only the Bentonite clay drink and Psyllium husk drink.Celebrate with a healthy fresh pressed juice. If you have congestion then :Then you can make a colon flush with an enema.Or mix 720ml water with 60g Epson salt for a whole day. And drink a glass or two when necessary. B.) Without Fasting Method:Make for 3 to 7 days a preparation diet described in the previous Fasting method.Afterward eat again for every day, the plant-based meals with fermented vegetables and flaxseed as described before.Day 1Eat your plant-based meals as described before.One hour before one meal drink the Bentonite clay drink and Psyllium husk drink (make a pause of 5minutes between both drinks). Day 2 Eat your plant-based meals as described before. Drink 2 times, 1 hour before each 2 meals the Bentonite clay drink and Psyllium husk drink (make a pause of 5minutes between both drinks). Day 3 to Day 5 Eat your plant-based meals as described before. Drink 3 times, 1 hour before each 3 meals the Bentonite clay drink and Psyllium husk drink (make a pause of 5minutes between both drinks).Celebrate with a healthy fresh pressed juice. If you have congestion then :Then you can make a colon flush with an enema.Or mix 720ml water with 60g Epson salt for a whole day. And drink a glass or two when necessary. My Video: How to detox the gut? https://youtu.be/Kq_9cI8AZPEMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.B/How-to-detox-the-gut.mp3

See all the Healthcasts at https://www.biobalancehealth.com/healthcast-blog The newest miracle drug for weight loss is changing the lives of thousands of people who have battled obesity for extended periods of time….These GLP-1 medications are also treating or preventing the diseases that go with long term obesity: Diabetes, Heart Disease, Joint replacements, Arthritis, Sleep Apnea, and Alzheimer's Disease. Researchers are finding more indications every day for patients to take these weight loss medications. But like anything else there is no perfect answer to any problem.  Among the few side effects of this drug, the most frequent side effect is reflux, also called acid indigestion, or GERD (gastroesophageal reflux disease).  Often my patients don't even know what their diagnosis is, they just tell me about their symptoms. The symptoms of GERD include: Asthma symptoms A bad taste in the mouth Difficulty swallowing Dry, hacking, cough Chest pain after meals These symptoms are worse after a big meal, at bedtime, after spicy food, or dose related.  Most of my patients don't want to discontinue the GLP-1 inhibitors because they are finally losing weight!  We manage the GLP-1 side effect of GERD by decreasing dose of the medication and slowly increase the dose back to an effective level. We also offer lifestyle and dietary treatments before we offer prescription medication. Therefore, if reflux is not constant, and is not causing any lasting damage to the patient's esophagus, we can treat it with lifestyle changes and over the counter medication, to lower the stomach acid that is refluxing into the esophagus. The lifestyle changes patients can employ on their own are described below. Lifestyle changes needed to avoid or treat Gastric Reflux caused by GLP-1 agonists. What can you do to prevent and treat this side effect: Eat smaller meals: Large meals expand your stomach and put pressure on your lower esophageal sphincter (LES). Don't go to bed less than 2 hours after eating Avoid trigger foods see below Sleep on your left side Elevate the head of your bed Avoid tight clothing: Chew your food well– chew each bite for 20 seconds. Quit smoking: Smoking weakens your LES and makes your stomach more acidic. Stop drinking alcohol Chew (non-mint) sugar-free–gum  In addition to changing your active lifestyle, changing your diet is necessary as well. There are trigger foods to avoid minimizing your reflux symptoms.  tomato sauce and other tomato-based products high fat foods, such as fast food and greasy foods fried foods citrus fruit juices soda-diet and regular Caffeine Garlic onions mint of any kind milk based products My patients ask me, “So what can I eat?” …I admit I did take away some of the most exciting foods, however my patients ask me what they can eat so the list of foods that help avoid and treat GERD are listed below. High-fiber foods: vegetables, fruit, and whole grain bread. Alkaline foods. Foods fall somewhere along the pH scale (turns litmus paper blue). Drink alkalinized water (PH > 8) Ginger—fresh sushi Ginger from Asian food stores. Apple cider vinegar on salads and a Tablespoon in water every morning Lemon water—just squeeze a slice of lemon in your water. Coconut water Honey. Lean Protein including meat Low-Fat and Nonfat Dairy Products. Non-Citrus Fruits like apples, pears, bananas, and melons Vegetables like broccoli, Carrots, Corn, Cucumbers, Green Beans, Green peppers, Potatoes and Sweet potatoes   For my patients who take herbal and other supplements, the following is a list of the supplements that may decrease your symptoms of GERD. Chamomile Tea Licorice Marshmallow Slippery Elm Tablets Probiotics-Mega Brand Prebiotics-Mega Digestive Enzymes Aloe Vera Juice Baking Soda Magnesium glycinate What happens when you have made all the lifestyle changes you can and have lowered your GLP-1 dose or changed to a different type of GLP-1 Agonist, and you still have GERD? As a physician I prescribe medications to help my patients treat their GERD, however most of the medications have been placed over the counter so I can recommend them to my patients, and they can buy the medication without a script. The class of medication that treats GERD include Antacids, H2 Blocker, and Proton Pump Inhibitor.  Antacids neutralize stomach acid, but they typically only work for short periods. They are generally made of calcium. This type of medication is best used prn for symptom relief.  Side effects of antacids may include constipation and diarrhea. The second option for treatment of GERD is an H2 blocker. These drugs reduce the amount of acid the stomach releases. Eg. Pepcid, Tagamet, Gaviscon. Proton pump inhibitors (PPIs): These drugs are available by prescription from a healthcare provider, and now some doses are over the counter. PPIs help reduce the amount of acid the stomach makes.  They should be used for a two-week period only for severe attacks and then you should change to an H2 blocker or antacid. WHY stop a PPI after 2 weeks?   Omeprazole is an example of a PPI.  Theses medication kill the good bacteria in your intestines, change your breath and can affect how you absorb your nutrients. If you must take them chronically to treat and prevent the progression of damage to the esophagus. What if I did everything and GERD is still a problem: If your condition is severe, your doctor may recommend a consultation with a GI doctor for an endoscope or other diagnostic procedure.  In addition, you may have to hold your GLP-1 Agonist for a period of time while you treat your esophageal inflammation. Just as in all medical issues there are many ways to treat side effects of drugs. Your provider will prescribe the medication that she or he is most comfortable with. What next? So if you have reflux and are on a GLP-1 inhibitor, you may be advised to decrease your dose or switch to Tirzepatide medication (Mounjaro, Zepbound). There are many steps you can take before you need prescribed medication. Your doctor may even change your GLP-1 agonist prescription or refer you to a GI doctor, but before this is necessary you should try the lifestyle and dietary changes that I recommend in this Blog first. This side effect of GLP-1 agonists doesn't affect every patient and can be managed as you see above, however the lifestyle changes and dietary changes can only be done by you, so the ball is in your court!

In this practical episode, Dr. Scott Watier and Tommy Welling reveal how apple cider vinegar can be a powerful optimizer for your fasting lifestyle. They examine research showing that just two tablespoons of ACV daily helped diabetic patients dramatically lower blood sugar, reduce waist circumference, and improve cholesterol markers without changing their diet. The hosts share their contrasting approaches to incorporating ACV into fasting: Scott uses it to suppress hunger pangs and break emotional food connections during fasting windows. In contrast, Tommy uses it to signal the end of eating periods—like "brushing your teeth" for your fasting timer. They explain how ACV improves fasting results by enhancing insulin sensitivity, slowing gastric emptying, and promoting fat metabolism. They offer listeners a simple yet remarkably effective tool to enhance their fasting results with minimal effort and maximum impact. Take the NEW FASTING PERSONA QUIZ! - The Key to Unlocking Sustainable Weight Loss With Fasting! Resources and Downloads: SIGN UP FOR THE DROP OF THE ULTIMATE GUIDE TO BLOOD SUGAR CONTROL GRAB THE OPTIMAL RANGES FOR LAB WORK HERE! - NEW RESOURCE! - December 2024 FREE RESOURCE - DOWNLOAD THE NEW BLUEPRINT TO FASTING FOR FAT LOSS! SLEEP GUIDE DIRECT DOWNLOAD DOWNLOAD THE FASTING TRANSFORMATION JOURNAL HERE! Partner Links: Get your FREE BOX OF LMNT hydration support for the perfect electrolyte balance for your fasting lifestyle with your first purchase here! Get 30% off a Keto-Mojo blood glucose and ketone monitor (discount shown at checkout)! Click here! Our Community: Let's continue the conversation. Click the link below to JOIN the Fasting For Life Community, a group of like-minded, new, and experienced fasters! The first two rules of fasting need not apply! If you enjoy the podcast, please tap the stars below and consider leaving a short review on Apple Podcasts/iTunes. It takes less than 60 seconds, and it helps bring you the best original content each week. We also enjoy reading them! Article Links: https://pmc.ncbi.nlm.nih.gov/articles/PMC10679383/ https://diabetesjournals.org/care/article/27/1/281/26582/Vinegar-Improves-Insulin-Sensitivity-to-a-High https://www.cdc.gov/diabetes/php/data-research/index.html

If you've been struggling to lose stubborn fat, no matter how much you diet or exercise, then I've got the perfect solution for you… Today, I'm sharing 7 powerful ingredients that you should consume 1 tablespoon of every day to activate fat-burning at a cellular level. These ingredients all have one thing in common… They work with your mitochondria to create mitochondrial uncoupling, a process that boosts metabolism and helps you burn more fat—without extra effort. And yes, this is backed by science!

 1/2 cup apple cider vinegar or white vinegar1/2 cup warm water1 Tablespoon of saltKeep it in a bottleEvery day for 10 minutes soak your nails in this solution … Take a plastic bag put cotton wool inside and fix it with a rubber ring around your big toe or toes or fingernail…It is crucial, After soaking your toe or finger rinse and wash your nail with water to get rid of that solution. The vinegar destroys the fungus, prevents the fungus grow… If you don't believe that put vinegar on a wall with molt and wash after 10 minutes the vinegar from the wall…The salt is anti-inflammatory. Or use a 3% solution of Water peroxide H2 O2 instead of vinegar salt solution.How to prevent fungus infection?Keep your feet dry, expose them to sunlightAnd change wet socks as soon as possible  Use anti-fungus powder in your shoesFungus loves dark and wet areas, so wash feet and dry themUse sandals in swimming pool areas…My Video:  How to heal Toe Nail Fungus? https://youtu.be/2aCvYYs1zZwMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast4/How-to-heal-Toe-Nail-Fungus.mp3

If you, like millions of others, are looking for the most effective yet simple remedy to lose fat, this one is for you. Burning fat without working out or diet is possible. In this video, you'll see how you can slim down in a healthy way without a whole lot of effort. The secret lies in a drink that not everybody knows about. You'll need: 1 teaspoon of cumin, the juice of half a lemon, half a teaspoon of grated ginger root, and one cup of water. Start by boiling the water and throwing in the ginger and cumin. Keep this mixture on low heat for 5 more minutes, then take it off the burner and let it cool. Finally, add the lemon juice. You should have one tablespoon of this concoction 20 minutes before every meal. And after just a month, this drink will help you to lose up to 10 pounds of excess weigh. This cumin, lemon, and ginger cocktail isn't just the perfect solution to accelerated weight loss, it also has some more amazing health benefits. Thanks to the cumin and ginger, this drink will improve your digestion. The vitamin C in the lemons and cumin boosts the immune system and protects your body from inflammation and stress. Cumin seeds are effective at driving mucus and inflammation out of the respiratory system. This spice is even used to treat asthma. This drink also does a lot for your brain and cognitive health! Those who regularly consume this concoction almost never suffer from insomnia. Music: Merengue de Limon - Quincas Moreira https://www.youtube.com/audiolibrary/... TIMESTAMPS Steps to take to achieve get the perfect body 0:48 The magical drink: the main ingredient 3:46 How to prepare the drink 4:41 How it works 5:14 The amazing health benefits of the drink 6:07 SUMMARY -Remove all the temptations surrounding you. Count your steps. Try to exercise 2 or 3 times a week. Be careful with your portions. Cut down on liquid calories. Always check the nutritional facts on food labels. Avoid processed foods. Choose your grain products wisely. -The main ingredient of this drink is cumin, the amazing fat-burning spice. -Start by boiling the water and throwing in the ginger and cumin. Keep this mixture on low heat for 5 more minutes, then take it off the burner and let it cool. Finally, add the lemon juice. -Phytosterols in cumin don't let bad cholesterol get absorbed into the digestive tract, thus, encouraging weight loss. Ginger has thermogenic properties, which means it heats up the body and boosts metabolism. Lemon, as we all know, contains tons of vitamin C, which, among other things, reduces your cortisol levels. -The drink will improve your digestion, boost the immune system and protect your body from inflammation and stress. This drink also does a lot for your brain and cognitive health. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook:   / brightside   Instagram:   / brightgram   5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to share exciting, fast, healthy meals. Born and raised in the Twin Cities to parents originally from Egypt, their recipes from “Pretty Delicious” are flavor-packed, Mediterranean-inspired, and plated with their signature style.Recently, we had a chance to catch up with the Food Dolls sisters on the eve of their cookbook launch for “Pretty Delicious” (pre-order the book here now) when we recorded a “Taste Buds With Stephanie” (episode drops on Fox 9 2/22/2025 at 8:30 am. ) at Radwa's gorgeous home. The sisters were as delightful and warm as ever, and we loved the recipes. “10 out of 10.” We made 3 recipes from the book, “Pretty Delicious”. I also riffed on their Marinated Tomatoes and Feta Dip and made it my own with all the same ingredients but as a baked pasta dish in homage to their talents.Cheesy Tomato and Feta Baked with Pasta and HerbsBy Stephanie Hansen Ingredients* 2 cups cherry tomatoes about 1 pint* 1/4 cup olive oil* 2 teaspoons salt* 1 teaspoon pepper* 8 oz. full-fat cream cheese at room temperature* 8 oz. feta cheese at room temperature* juice of half a lemon* 1 Tablespoon honey* 1/4 cup fresh parsley* 1/4 cup fresh basil* 1/4 cup fresh mint* 8 oz penne pastaInstructionsPreheat the oven to 400°F.Add the tomatoes, olive oil, salt, pepper, lemon and honey to a 9 x 13 baking dish.Nestle the cream cheese and feta cheese in the center of the baking dish amongst the tomatoesBake for 22-25 minutesMeanwhile, boil the pasta until el denteRemove from the oven and add the sour cream and stir the mixture, breaking it up combining the cheese and the tomatoes with the pasta making a saucetop with the fresh basil, parsley and mint, and serve hotEPISODE TRANSCRIPT:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people equally obsessed in the food spaces as we are. And today, I'm with the Food Dolls. I'm with Radwa and Alia Elkaffas, and we had an opportunity to record a taste buds episode with them that will air at the end of February. I think it's gonna be February 22nd right on the eve of your book being available at stores.Alia Elkaffas:It well, we go live on the 25th.Stephanie:Okay. So you can preorder, though, your book Pretty Delicious right now. And if we talk about cookbooks in particular, the preorder is like it's crazy because what people don't know is all those preorders that you say you want this book, they count towards day 1 sales. And for people like Food Dolls who have such a massive following, it could be the day that launches them potentially to the top of the New York Times, cookbook list. So preorders for cookbook authors are super important. So we want you to get your books when they come out live, but we also want you to preorder because all of that stacked up on that first day counts to get them we're trying to get them on the New York Times bestseller list with their book. Would you like that, girls?Radwa Elkaffas:That would be just a dream.Stephanie:I know. It would. When when we spent time together in your home and watching you guys make your magic, When I left, one of the things that I asked, I'm like, so, you know, what are your intentions? And you were like, we wanna get our book on the New York Times bestseller list. And I think I really think you can do it because you guys have such a huge following. The book is so great. It's pretty delicious. Can we just back up? Like, you guys said you've been doing this pretty much since pre pandemic, but I feel like, you know, you've amassed such a huge following. Like, how did it get started?Radwa Elkaffas:Well, first of all, thank you so much for having me on, and it was so fun cooking with you last week. I well, we definitely started around 9 years ago now, which is so crazy to think that it's been that long. I think when we first started, we didn't really have, like, the best direction of what exactly Sure.Stephanie:No one did.Radwa Elkaffas:And we were trying to figure out social media. Both of our backgrounds were not chefs. We have no we have no photography background, no videography background. We had nothing, but we just knew that we love to cook, and we wanted to share with the world how easy and delicious you can make recipes. And I think that's been it since day 1. Our shift kind of changed a few years later on really kind of honing in on, like, our culture and our background and what we grew up eating, and people loved it. People loved it, and they love our, like, sister vibe.Stephanie:Yeah. You 2 are real life sisters, and are you 4 years apart?Alia Elkaffas:Yes. That's right.Stephanie:And, your background is your parents are from Egypt. Right. So you're you're leaning into that sort of cultural vibe. And what maybe a lot of people don't know, and I know a tiny, tiny bit, but, that Egypt is a very modern place all told. Like, can you just give us a little bit of, why it's a touchstone for you to still be speaking about this food that you guys have lived here most of your lives, but you still feel like this is such an influence for you?Alia Elkaffas:So our parents were they immigrated here in the early eighties. And so we were both born and raised here, but they really tried very hard to keep our Egyptian background alive. So whether it was with food, with, cultures, traditions. So, basically, we're very we're very Egyptian and Midwestern at the same time. So you even see a lot of our recipes. We do fusions between Egyptian and Mediterranean, Middle Eastern food with our Minnesota side.Stephanie:It's funny that you mentioned that today because, prior to talking with you, the way that taste buds works usually is we go out and we have an adventure somewhere. And in this episode, that adventure was with you guys in your home. And then we take what we learned from that adventure, and we come back into my kitchen. And so one of the things that I made was your, what was it? It was the Egyptian orzo with ground beef, and it had cinnamon in it. It was super delicious. The recipe worked beautifully, and everybody loved it. But what was funny was when we were making it, my cameraman said, oh, it's just like a casserole or a hot dish. And so I laughed.Stephanie:I was like, yes. This is like the Egyptian hot dish. That's exactly the mashup.Alia Elkaffas:Exactly. Yep. And that's what we we always say. It's like an Egyptian, hamburger helper, you know, casserole. So it's it's yeah. It's really good.Stephanie:Even down to, like I don't know if you guys ever have had rice aaroni, but it was like a combination between rice and pasta, and you sauteed it just like you did with the orzo to get the color on the pasta. So it was just really it it was a delicious recipe. The other thing that we did that will surprise you maybe is I was trying to think about how to take what I learned from you and your book and the way you cook and make that kinda my own too because I think that's so much of what you inspire people to do. So I took the marinated tomato, and creamy whipped feta dip that we made on the show with you, and I took all those same ingredients literally to the letter, but we made a pasta bake with it.Radwa Elkaffas:Oh, that sounds delicious.Stephanie:Yeah. So you'll see that on the episode. We made it and we made it into, like, a pasta bake because when I was looking at the recipe that you guys made when we were in your kitchen, I was like, oh, this is kinda like that feta where the roasted tomatoes. And so that's the surprise for you that you'll see that we just took your dish and all the ingredients. It was very fun to and it was interesting too because, Michelle, my producer, she was like because she loved your dip so much. And then she was like, and it's so weird that this is the exact same ingredients, but the flavor profile is so different.Radwa Elkaffas:Changes everything.Stephanie:Yeah. And maybe just the roasting of the tomatoes too and the heat and the pasta because that was the one thing we did add. But it was really fun to think about how to take a recipe from your book, but kinda, like, just twist it with all the same stuff. It was fun.Alia Elkaffas:Yep. Awesome. Yeah. And that's what we love to do. We love taking these just these simple ingredients and just turning them into something amazing. You know? You don't need like, you don't need anything crazy and any crazy ingredients, and you could just make something that's really good and with simple ingredients.Stephanie:Yeah. I think that's why we really liked your recipes that also, we made a beautiful chicken dish. Do you wanna describe the chicken dish that we made?Radwa Elkaffas:Oh, that's sassy chicken and potatoes? Yes. And that's the thing. Like, we are busy moms who don't really have a lot of time, so we're always thinking, okay. What can we do that's just easy, delicious, and you could just throw it together. Literally throw everything into the baking dish, make your, marinade, and throw it together and pop it in the oven. So you could do it the night before, so it's a great make ahead, or you can make it the same day, but really just getting those flavors to infuse overnight is awesome. And who doesn't love having dinner the day before? So all you have to do is throw it in the oven when you're ready to eat it is exactly what we love to do.Stephanie:How many days a week do you okay. Let's just back up a second. You guys have I think we determined it was 8,000,000 followers over all the platforms. How many days a week do you actually spend together creating content versus the marketing and the managing of the content?Radwa Elkaffas:I think this that's the beauty of having 2 of us is we do a lot of divide and conquer, which really helps us a lot, and it alleviates a lot of pressure off of each other. There's things that we obviously have to do together, like our end shots. Or if we're filming, like, a recipe clip that we're actually in, then we have to be together. I think we just kinda take it week by week because maybe we have, like, a high sponsored week that we have to do our sponsors, or if we have a lighter week, or we, you know, are going on vacation and we need to film as many as we can so we can have a little bit extra, content. I think we just kind of take it week by week.Stephanie:When you look at your content calendar, how far in advance do you go, or do you just do it week by week?Radwa Elkaffas:I mean, I would love to say that we're the most organized, sisters ever, but we're not. We really just kind of sometimes we wing it. Sometimes even we don't recipe test the recipe. We're like, okay. Let's just try this, And sometimes it is a 100% fail and it does not work. And other times, we're like, we nailed that. Like, it is absolutely amazing, and then we get super excited. Sometimes those are our best recipes when it's just spur of the moment.Alia Elkaffas:I I was gonna say sometimes we have this, like, master plan. Oh, we're gonna make x y z today. It's gonna be great. And all of a sudden, we're in the middle of making it, and it turns into something a 100% different, and and we just we just goStephanie:with it.Alia Elkaffas:You know?Stephanie:Yeah. It's so fun. And the styling of the book, what I noticed when I was at your home is you both have a similar style, but your homes are very curated and full of beautiful art and beautiful flowers, and you have a a real, statement color palette. And that kinda translates to your work online and the book. Have you always been like that since you were little kids? Oh, you're both matching. You have all the perfect lips, the perfect hair, all the stuff.Radwa Elkaffas:You know, it's so funny. Like, our favorite color is really black and white. Like, it's not just something that we created for our brand. It is it's legit what we love. We love black and white. When we went through our brand and what we wanted it to look like, it was okay. How are we gonna incorporate this into our brand? Because what we like at home, this is what we do at home, and we also love it in our clothes. So it's not just we like black and white, and I I this might sound a little crazy that we love black and white and everything, but we do.Radwa Elkaffas:So it ended up being that we love it at home. We love it in the book. We love it in online. Like, it's just so it's it's just part of our, Food Dolls identity at this point.Stephanie:Can you remember the first thing you guys ever made, like, by yourselves just, like, as a kid? Or, like, did you have a first cookbook? Or do you remember just, like, that first thing you really made?Alia Elkaffas:I would I'm pretty sure the first thing we probably ever made together was probably baked cookies. You know? Like, just straight up cookies or a box of brownie mix or something.Stephanie:Totally. That is and, it was always like cookies or brownies because it was kind of a one bowl situation. Right? I didn't wanna make a mess with your mom. Is there a recipe that you feel like, a, gets a lot of attraction, but, b, like, really represents you? It's like, this is the one that we feel like is our statement.Radwa Elkaffas:Wow. That's a really good question. Okay. I will say this. Our most popular recipes are the most shocking that we would have never guessed that these are, like, the most popular recipes. We did, a a baked spaghetti that went absolutely crazy. Would we have thought that that was gonna be our number one recipe on the website? No. We love it, but people went crazy overAlia Elkaffas:it. Yeah.Radwa Elkaffas:So crazy. And it was it's just really shocking to us. But I think we kinda came to the conclusion is our top recipes are, like, the simplest, easiest. Like, you've got these recipe you've got these ingredients in your pantry. So all you have to do is throw it together, and I think that's what always wins.Stephanie:Yeah. And it's always surprising, like, the ones that get the most traction, and you just think like, wow. That's weird. Like, one of mine is this chao chao relish that they bake usually in the south, and I always have green tomatoes that I garden with. So I ended up just having to kind of make this thing, and it's, like, always in the top three. I don't know who's clicking on that recipe that much, but people are. It's weird.Alia Elkaffas:Yeah. It's funny how that works. It's just what what you think is gonna like, people are like, oh my god. This is so good. It's the opposite, and it's like something that, you know, is the most, like, and simple and basic. And you know?Stephanie:When we talk about your Egyptian heritage, and I asked you guys about this when we met, What is it specifically, like for instance, when we were doing the Orzo bake, they the the producer asked, she was like, what do you think about this makes it Egyptian? And I was, like, saying the flavor profiles and the types of ingredients that we use. But is there something that you feel like is uniquely Egyptian that you bring to the party?Alia Elkaffas:That's a really good question. So I'd say a lot of the dishes in the book are not necessarily, like, true Egyptian. It's got, like, some fusion to it with, like, Mediterranean flavors. And a lot of the, like, the real traditional Egyptian recipes might be a little bit more intricate, so we were trying to simplify it by using some of those those same flavor profiles, but not necessarily doing it step by step like our mom would do our aunts or grandma. You know?Stephanie:One of the ingredients in the casserole that we made was tomato paste, and you cooked down the tomato paste. But that like, when you think about tomatoes in warm climates, you know, the flavor is so intense and so concentrated, and you do kinda get that from a tomato paste. I hadn't really thought about that before.Alia Elkaffas:Yeah. That's very true. And we do have a lot of dishes that are very tomato based as well.Stephanie:Yeah. I love it. Okay. So when you guys are, like, absolutely exhausted and the kids are driving you crazy and it's 6 o'clock and you have to put something is there, like, a go to meal for each of you?Radwa Elkaffas:I'm, like, thinking about it because I'm like, okay. There's a lot. I feel like our like, the chicken and potatoes, I think, for sure, to just kind of throw together. But I really do love that to sit overnight. But if I'm, like, in a pinch, I will say the kids maybe sometimes eat something different than I do, because they're so picky. Like, I have a 4 year old, a 9 year old, and one wants, you know, quesadillas, and the other one's, like, fighting me on the chicken and potatoes and rice. Like so I would say that what it's always 2 different things. I'm not even gonna lie about it because they they drive me absolutely crazy about getting them to eat everything all at the same time and and the same thing.Radwa Elkaffas:So I would say for me, it would be the chicken potatoes. For them, it would definitely be some sort of pasta. And we love 1 pot pastas because you can have it ready in 15 minutes, and we have so many 1 pot pastas in our book.Stephanie:Yeah. You do have a lot. I tried to make the dish as a 1 pot with the pasta already in the baking dish and make the sauce right in the pan, but I couldn't get the right ratio of water to pasta. I made it twice, and the pasta kept coming out a little crunchy. So I'm done, and I just make I just made it I just boiled the pasta and did it that way and added it later. But I did try twice to get it, like because I kept thinking it would be so great if you could just do this all in the oven in the one pan. And maybe a different pan or a flatter pan, I could haveAlia Elkaffas:That could be. And it could be also the kind of pasta that sometimes makes a difference as well.Stephanie:Yeah. I should have tried an orzo, but I had a penne. So yep. Do you when your kids are, like, picky like that, do you feel like, okay. No, kids. This is what I made. This is what we're eating. I'm not a short order cook.Stephanie:Or are you more lax and you're like, just whatever we're eating, go ahead. Eat it as long as you eat.Radwa Elkaffas:I would have to say I kind of started, especially with my kids, learning how they are, and I don't care if I make the same thing every single week if I know they're gonna eat it. Why am I gonna sit here and fight every single week to try to get them to try new things? Because I I see I see Alia as, like, the perfect examples because my kids are younger. Hers are older. So now they're starting to eat anything. So I know hopefully, eventually, they'll get there, but we're in this, like, little phase right now where I'm trying to just get them to eat. I just want them to eat. I don't care what they eat. I just want them to eat the dinner.Radwa Elkaffas:So I will make the same things over and over and over again because I know they like it, and I know they'll eat it. SoAlia Elkaffas:I was gonna say a lot of times, like, even, like, for example, we do have, like, a southwest salad in the cookbook. So what I'll do instead of assembling it altogether as a salad, I kind of keep it some of the components separate so all the kids could kind of grab what they do like and what they don't like. So that way, it's like it feels custom to them versus, you know, making it putting everything together and forcing them to eat it as is.Stephanie:That's smart. It's like the Chipotle method. Right? Giving them choices. Yep. I I do think too, like, we spend a lot of time worrying about stuff that's probably not super consequential in the grand scheme of life. Kids are gonna eat, you know. Sooner or later, they're gonna eat. Sooner or later, they're gonna develop their palate whether, you know, they were part of the clean plate club or not.Stephanie:It feels like kind of a weird thing to worry about looking back on my childhood and how much time and struggle there was about, like, what you ate and you couldn't leave the table till you ate it and just kinda dumb. When you think about social media with your kids, I noticed that we don't really see your kids. Is that intentional, or how do you feel like you want your kids to show up as, teenagers and young adults in this profile of their moms being so famous?Alia Elkaffas:Yes. That is a great question. So we purposely, we do not put our kids on social media, and we have very, very little images of images of them anywhere just to protect their privacy as well. You know? And it's like once stuff is out in social media, once it's out in the world, it's out there forever. So, yeah, we choose to keep them up.Radwa Elkaffas:Sure that they have that decision later. You know? Like, it will not come back at us. Like, why did you put me on there? You know? Have that choice later. And so now we're gonna be mama bears and just protect them.Stephanie:I think too we're seeing, the social media I guess Facebook just turned 20 recently, which is hard to believe. But when it first came about, you know, like, we were just on it, and it was new, and it was exciting, and we didn't really think about the big picture. And I think now if I had my daughter's 25. So if I had it I made her wait till 13. And if I had to do it all over again and I was in this day and age, I definitely would I might get my kid, like, a flip phone or something terrible that they can only call me on, but I would have waited because I do think social media adds an element to young, kids' lives that maybe they don't need or aren't ready for it until later.Radwa Elkaffas:Absolutely. A 100% agree with you on that.Stephanie:How do your parents feel about your business?Radwa Elkaffas:I think it took them such a long time to fully understand it.Stephanie:It's probably soRadwa Elkaffas:weird. Grasp what we what it is exactly we are doing. But I we know that they're so proud of us and super excited to see us do this and, you know, especially mom, you know, she was a really big influence for us growing up and in in the cooking world. So we love making them proud.Stephanie:Do you have anxiety about, like, keeping up or, like, always being on the churn? And what do you do for, like, self care?Alia Elkaffas:Oh, that's a great one. Yes. I'd say we do have definitely have the anxiety, but we try to we always talk each other down, calm each other down, and just know that, you know, just talk things through together. But and I'd say probably self care. We like to work out just to kind of, you know, really get the release those endorphins. You know?Radwa Elkaffas:And we we actually do yell at each other, like, stop working. You need to stop working. Stop looking at your screen. Put your computer down. Stop doing this. We do that all all the time to each other.Alia Elkaffas:Yep.Stephanie:What are your favorite types of workouts?Radwa Elkaffas:I would say lifting and walking.Stephanie:What was lifting and walking?Alia Elkaffas:Yep. Same lifting, walking, and, you know, doing some sort of cardio.Stephanie:Yeah. And you have kids too. So you're probably trying to fit it in when you can. And it's hard to, like, go to a structured gym and do all that when you've got a lot of family at home and, a structured gym and do all that when you've got a lot of family at home. And how do you feel about working from home? And does that work for your schedules? Or do you ever visualize, like, someday having an office where you have all your production stuff? AndRadwa Elkaffas:I I love working from home because of the flexibility and having everything at home where you could quickly just, but it it's definitely a challenge to disconnect sometimes because work is home, home is work. So it's hard to, like, break the 2 apart. But it's nice that we have 2 houses. So if we need a break from 1 house, we go to the other one.Stephanie:Yeah. That is nice. Like, just it because it can just feel so much like, oh, you're just in your house all the time doing all this stuff.Alia Elkaffas:And it's it really is hard to disconnect. So it's not like we try to have work hours, but it's like it's almost impossible. So, like, we'll work, and then we'll take a break, even run kids' activities, come back, finish working. So it's like it feels like sometimes it's like a nonstop cycle. But, yeah, that's when we have to put each other in check, say, get off and go take a break.Stephanie:Yeah. Okay. Switching gears, what is your and each of you can have a separate answer, of course, but what is your, like, most used kitchen utensil or gadget or thing that, like, you could not live without?Radwa Elkaffas:Air fryer.Stephanie:That was so fast.Radwa Elkaffas:Absolutely. I have to suck at her on.Stephanie:Yeah. Yep. Really? I I use my air fryer so rarely. It's in the garage. Like, do you use it every day? What are you doing with it?Radwa Elkaffas:Every single day. Like, there is not a day that goes by that I don't use that.Alia Elkaffas:Really? For reheating things, for making things. We actually do have some instructions in the cookbook. Like, if if you wanna make this recipe in an air fryer, how to do that. But it just makes things so much easier even if, like, the kids wanna make chicken and fries or something. You know? It crisps it up perfectly, and it feels like you're eating it, you know, freshly, like, deep fried. You know?Stephanie:Alright. I'm gonna have to get my air fryer out of the garage and give it another try. I just I don't know. It's like, and I have a convection oven too. So I think the convection oven does the same thing, but I don't have kids, so maybe that's different, you know, just the speed and convenience of it being right on the counter like that.Radwa Elkaffas:And you mentioned what we do on there. And, honestly, like, even we do, like, French toast. Like, if you wanna make French toast, you can throw your French toast in there. Or if you make a marinated chicken, just throw it in there, shut it, and it's done in no time. And you don't have to worry about a mess.Stephanie:Yeah. And it goes faster too. You guys will be on a book tour, I'm imagining. Is that all coming together, and how is that feeling?Radwa Elkaffas:It's exciting. Super excited to do that. That's gonna be end of February, beginning of March. We have we're stopping at 5 different cities. So we're really excited about that.Alia Elkaffas:And our last office is gonna be here in Minneapolis.Stephanie:So we're gonna so great. Do you know where you're gonna be or what you're doing yet?Alia Elkaffas:We're gonna be at the Barnes and Noble in Edina. So that'll be where I don't think we have a confirmed time yet, but that'll be on March. It's a Sunday, March 2nd, I believe.Stephanie:Alright. Well, when you know, just let me know, and I'll make sure and share it. It's been super fun just chatting with you guys. I knew just from kinda following you that I like, oh, I'm gonna like these girls. But really, honestly, it was, like, one of my best days. And I just so proud of you, and I feel like you know, how you you meet people and you want them to be successful or you're so proud of their success? That's how I feel about you guys. You really work hard, and you've really earned, everything that's coming your way. And I think the book's gonna be amazing, and it was just it's been fun to just be a little tiny, tiny part of the journey for a second.Stephanie:It's been a blast.Radwa Elkaffas:Thank you so much. And, honestly, your energy that you brought to that table last week was everything. You made us feel so good, and we we we felt like a $1,000,000 after you left. So thankAlia Elkaffas:you for having me. So honored to have gotten to work with you, and now we get to be friends and Yes.Stephanie:I'm I'm actually I just I'm planning, I I I booked a do you know, a Khmeran feast at Vinay? And I've had one for a while, and so I was like, oh, I wonder. Maybe I'll do a gathering of, like, food ladies just to do something fun and different.Radwa Elkaffas:Yeah.Stephanie:Alright, you guys. Your book's gonna be great. Keep me in the loop. I'll keep you in the loop if anything fun's happening. And just thanks for being taste buds.Radwa Elkaffas:Awesome. Thank you so much.Stephanie:Alright. We'll see you soon. Bye. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to share exciting, fast, healthy meals. Born and raised in the Twin Cities to parents originally from Egypt, their recipes from “Pretty Delicious” are flavor-packed, Mediterranean-inspired, and plated with their signature style.Recently, we had a chance to catch up with the Food Dolls sisters on the eve of their cookbook launch for “Pretty Delicious” (pre-order the book here now) when we recorded a “Taste Buds With Stephanie” (episode drops on Fox 9 2/22/2025 at 8:30 am. ) at Radwa's gorgeous home. The sisters were as delightful and warm as ever, and we loved the recipes. “10 out of 10.” We made 3 recipes from the book, “Pretty Delicious”. I also riffed on their Marinated Tomatoes and Feta Dip and made it my own with all the same ingredients but as a baked pasta dish in homage to their talents.Cheesy Tomato and Feta Baked with Pasta and HerbsBy Stephanie Hansen Ingredients* 2 cups cherry tomatoes about 1 pint* 1/4 cup olive oil* 2 teaspoons salt* 1 teaspoon pepper* 8 oz. full-fat cream cheese at room temperature* 8 oz. feta cheese at room temperature* juice of half a lemon* 1 Tablespoon honey* 1/4 cup fresh parsley* 1/4 cup fresh basil* 1/4 cup fresh mint* 8 oz penne pastaInstructionsPreheat the oven to 400°F.Add the tomatoes, olive oil, salt, pepper, lemon and honey to a 9 x 13 baking dish.Nestle the cream cheese and feta cheese in the center of the baking dish amongst the tomatoesBake for 22-25 minutesMeanwhile, boil the pasta until el denteRemove from the oven and add the sour cream and stir the mixture, breaking it up combining the cheese and the tomatoes with the pasta making a saucetop with the fresh basil, parsley and mint, and serve hotEPISODE TRANSCRIPT:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people equally obsessed in the food spaces as we are. And today, I'm with the Food Dolls. I'm with Radwa and Alia Elkaffas, and we had an opportunity to record a taste buds episode with them that will air at the end of February. I think it's gonna be February 22nd right on the eve of your book being available at stores.Alia Elkaffas:It well, we go live on the 25th.Stephanie:Okay. So you can preorder, though, your book Pretty Delicious right now. And if we talk about cookbooks in particular, the preorder is like it's crazy because what people don't know is all those preorders that you say you want this book, they count towards day 1 sales. And for people like Food Dolls who have such a massive following, it could be the day that launches them potentially to the top of the New York Times, cookbook list. So preorders for cookbook authors are super important. So we want you to get your books when they come out live, but we also want you to preorder because all of that stacked up on that first day counts to get them we're trying to get them on the New York Times bestseller list with their book. Would you like that, girls?Radwa Elkaffas:That would be just a dream.Stephanie:I know. It would. When when we spent time together in your home and watching you guys make your magic, When I left, one of the things that I asked, I'm like, so, you know, what are your intentions? And you were like, we wanna get our book on the New York Times bestseller list. And I think I really think you can do it because you guys have such a huge following. The book is so great. It's pretty delicious. Can we just back up? Like, you guys said you've been doing this pretty much since pre pandemic, but I feel like, you know, you've amassed such a huge following. Like, how did it get started?Radwa Elkaffas:Well, first of all, thank you so much for having me on, and it was so fun cooking with you last week. I well, we definitely started around 9 years ago now, which is so crazy to think that it's been that long. I think when we first started, we didn't really have, like, the best direction of what exactly Sure.Stephanie:No one did.Radwa Elkaffas:And we were trying to figure out social media. Both of our backgrounds were not chefs. We have no we have no photography background, no videography background. We had nothing, but we just knew that we love to cook, and we wanted to share with the world how easy and delicious you can make recipes. And I think that's been it since day 1. Our shift kind of changed a few years later on really kind of honing in on, like, our culture and our background and what we grew up eating, and people loved it. People loved it, and they love our, like, sister vibe.Stephanie:Yeah. You 2 are real life sisters, and are you 4 years apart?Alia Elkaffas:Yes. That's right.Stephanie:And, your background is your parents are from Egypt. Right. So you're you're leaning into that sort of cultural vibe. And what maybe a lot of people don't know, and I know a tiny, tiny bit, but, that Egypt is a very modern place all told. Like, can you just give us a little bit of, why it's a touchstone for you to still be speaking about this food that you guys have lived here most of your lives, but you still feel like this is such an influence for you?Alia Elkaffas:So our parents were they immigrated here in the early eighties. And so we were both born and raised here, but they really tried very hard to keep our Egyptian background alive. So whether it was with food, with, cultures, traditions. So, basically, we're very we're very Egyptian and Midwestern at the same time. So you even see a lot of our recipes. We do fusions between Egyptian and Mediterranean, Middle Eastern food with our Minnesota side.Stephanie:It's funny that you mentioned that today because, prior to talking with you, the way that taste buds works usually is we go out and we have an adventure somewhere. And in this episode, that adventure was with you guys in your home. And then we take what we learned from that adventure, and we come back into my kitchen. And so one of the things that I made was your, what was it? It was the Egyptian orzo with ground beef, and it had cinnamon in it. It was super delicious. The recipe worked beautifully, and everybody loved it. But what was funny was when we were making it, my cameraman said, oh, it's just like a casserole or a hot dish. And so I laughed.Stephanie:I was like, yes. This is like the Egyptian hot dish. That's exactly the mashup.Alia Elkaffas:Exactly. Yep. And that's what we we always say. It's like an Egyptian, hamburger helper, you know, casserole. So it's it's yeah. It's really good.Stephanie:Even down to, like I don't know if you guys ever have had rice aaroni, but it was like a combination between rice and pasta, and you sauteed it just like you did with the orzo to get the color on the pasta. So it was just really it it was a delicious recipe. The other thing that we did that will surprise you maybe is I was trying to think about how to take what I learned from you and your book and the way you cook and make that kinda my own too because I think that's so much of what you inspire people to do. So I took the marinated tomato, and creamy whipped feta dip that we made on the show with you, and I took all those same ingredients literally to the letter, but we made a pasta bake with it.Radwa Elkaffas:Oh, that sounds delicious.Stephanie:Yeah. So you'll see that on the episode. We made it and we made it into, like, a pasta bake because when I was looking at the recipe that you guys made when we were in your kitchen, I was like, oh, this is kinda like that feta where the roasted tomatoes. And so that's the surprise for you that you'll see that we just took your dish and all the ingredients. It was very fun to and it was interesting too because, Michelle, my producer, she was like because she loved your dip so much. And then she was like, and it's so weird that this is the exact same ingredients, but the flavor profile is so different.Radwa Elkaffas:Changes everything.Stephanie:Yeah. And maybe just the roasting of the tomatoes too and the heat and the pasta because that was the one thing we did add. But it was really fun to think about how to take a recipe from your book, but kinda, like, just twist it with all the same stuff. It was fun.Alia Elkaffas:Yep. Awesome. Yeah. And that's what we love to do. We love taking these just these simple ingredients and just turning them into something amazing. You know? You don't need like, you don't need anything crazy and any crazy ingredients, and you could just make something that's really good and with simple ingredients.Stephanie:Yeah. I think that's why we really liked your recipes that also, we made a beautiful chicken dish. Do you wanna describe the chicken dish that we made?Radwa Elkaffas:Oh, that's sassy chicken and potatoes? Yes. And that's the thing. Like, we are busy moms who don't really have a lot of time, so we're always thinking, okay. What can we do that's just easy, delicious, and you could just throw it together. Literally throw everything into the baking dish, make your, marinade, and throw it together and pop it in the oven. So you could do it the night before, so it's a great make ahead, or you can make it the same day, but really just getting those flavors to infuse overnight is awesome. And who doesn't love having dinner the day before? So all you have to do is throw it in the oven when you're ready to eat it is exactly what we love to do.Stephanie:How many days a week do you okay. Let's just back up a second. You guys have I think we determined it was 8,000,000 followers over all the platforms. How many days a week do you actually spend together creating content versus the marketing and the managing of the content?Radwa Elkaffas:I think this that's the beauty of having 2 of us is we do a lot of divide and conquer, which really helps us a lot, and it alleviates a lot of pressure off of each other. There's things that we obviously have to do together, like our end shots. Or if we're filming, like, a recipe clip that we're actually in, then we have to be together. I think we just kinda take it week by week because maybe we have, like, a high sponsored week that we have to do our sponsors, or if we have a lighter week, or we, you know, are going on vacation and we need to film as many as we can so we can have a little bit extra, content. I think we just kind of take it week by week.Stephanie:When you look at your content calendar, how far in advance do you go, or do you just do it week by week?Radwa Elkaffas:I mean, I would love to say that we're the most organized, sisters ever, but we're not. We really just kind of sometimes we wing it. Sometimes even we don't recipe test the recipe. We're like, okay. Let's just try this, And sometimes it is a 100% fail and it does not work. And other times, we're like, we nailed that. Like, it is absolutely amazing, and then we get super excited. Sometimes those are our best recipes when it's just spur of the moment.Alia Elkaffas:I I was gonna say sometimes we have this, like, master plan. Oh, we're gonna make x y z today. It's gonna be great. And all of a sudden, we're in the middle of making it, and it turns into something a 100% different, and and we just we just goStephanie:with it.Alia Elkaffas:You know?Stephanie:Yeah. It's so fun. And the styling of the book, what I noticed when I was at your home is you both have a similar style, but your homes are very curated and full of beautiful art and beautiful flowers, and you have a a real, statement color palette. And that kinda translates to your work online and the book. Have you always been like that since you were little kids? Oh, you're both matching. You have all the perfect lips, the perfect hair, all the stuff.Radwa Elkaffas:You know, it's so funny. Like, our favorite color is really black and white. Like, it's not just something that we created for our brand. It is it's legit what we love. We love black and white. When we went through our brand and what we wanted it to look like, it was okay. How are we gonna incorporate this into our brand? Because what we like at home, this is what we do at home, and we also love it in our clothes. So it's not just we like black and white, and I I this might sound a little crazy that we love black and white and everything, but we do.Radwa Elkaffas:So it ended up being that we love it at home. We love it in the book. We love it in online. Like, it's just so it's it's just part of our, Food Dolls identity at this point.Stephanie:Can you remember the first thing you guys ever made, like, by yourselves just, like, as a kid? Or, like, did you have a first cookbook? Or do you remember just, like, that first thing you really made?Alia Elkaffas:I would I'm pretty sure the first thing we probably ever made together was probably baked cookies. You know? Like, just straight up cookies or a box of brownie mix or something.Stephanie:Totally. That is and, it was always like cookies or brownies because it was kind of a one bowl situation. Right? I didn't wanna make a mess with your mom. Is there a recipe that you feel like, a, gets a lot of attraction, but, b, like, really represents you? It's like, this is the one that we feel like is our statement.Radwa Elkaffas:Wow. That's a really good question. Okay. I will say this. Our most popular recipes are the most shocking that we would have never guessed that these are, like, the most popular recipes. We did, a a baked spaghetti that went absolutely crazy. Would we have thought that that was gonna be our number one recipe on the website? No. We love it, but people went crazy overAlia Elkaffas:it. Yeah.Radwa Elkaffas:So crazy. And it was it's just really shocking to us. But I think we kinda came to the conclusion is our top recipes are, like, the simplest, easiest. Like, you've got these recipe you've got these ingredients in your pantry. So all you have to do is throw it together, and I think that's what always wins.Stephanie:Yeah. And it's always surprising, like, the ones that get the most traction, and you just think like, wow. That's weird. Like, one of mine is this chao chao relish that they bake usually in the south, and I always have green tomatoes that I garden with. So I ended up just having to kind of make this thing, and it's, like, always in the top three. I don't know who's clicking on that recipe that much, but people are. It's weird.Alia Elkaffas:Yeah. It's funny how that works. It's just what what you think is gonna like, people are like, oh my god. This is so good. It's the opposite, and it's like something that, you know, is the most, like, and simple and basic. And you know?Stephanie:When we talk about your Egyptian heritage, and I asked you guys about this when we met, What is it specifically, like for instance, when we were doing the Orzo bake, they the the producer asked, she was like, what do you think about this makes it Egyptian? And I was, like, saying the flavor profiles and the types of ingredients that we use. But is there something that you feel like is uniquely Egyptian that you bring to the party?Alia Elkaffas:That's a really good question. So I'd say a lot of the dishes in the book are not necessarily, like, true Egyptian. It's got, like, some fusion to it with, like, Mediterranean flavors. And a lot of the, like, the real traditional Egyptian recipes might be a little bit more intricate, so we were trying to simplify it by using some of those those same flavor profiles, but not necessarily doing it step by step like our mom would do our aunts or grandma. You know?Stephanie:One of the ingredients in the casserole that we made was tomato paste, and you cooked down the tomato paste. But that like, when you think about tomatoes in warm climates, you know, the flavor is so intense and so concentrated, and you do kinda get that from a tomato paste. I hadn't really thought about that before.Alia Elkaffas:Yeah. That's very true. And we do have a lot of dishes that are very tomato based as well.Stephanie:Yeah. I love it. Okay. So when you guys are, like, absolutely exhausted and the kids are driving you crazy and it's 6 o'clock and you have to put something is there, like, a go to meal for each of you?Radwa Elkaffas:I'm, like, thinking about it because I'm like, okay. There's a lot. I feel like our like, the chicken and potatoes, I think, for sure, to just kind of throw together. But I really do love that to sit overnight. But if I'm, like, in a pinch, I will say the kids maybe sometimes eat something different than I do, because they're so picky. Like, I have a 4 year old, a 9 year old, and one wants, you know, quesadillas, and the other one's, like, fighting me on the chicken and potatoes and rice. Like so I would say that what it's always 2 different things. I'm not even gonna lie about it because they they drive me absolutely crazy about getting them to eat everything all at the same time and and the same thing.Radwa Elkaffas:So I would say for me, it would be the chicken potatoes. For them, it would definitely be some sort of pasta. And we love 1 pot pastas because you can have it ready in 15 minutes, and we have so many 1 pot pastas in our book.Stephanie:Yeah. You do have a lot. I tried to make the dish as a 1 pot with the pasta already in the baking dish and make the sauce right in the pan, but I couldn't get the right ratio of water to pasta. I made it twice, and the pasta kept coming out a little crunchy. So I'm done, and I just make I just made it I just boiled the pasta and did it that way and added it later. But I did try twice to get it, like because I kept thinking it would be so great if you could just do this all in the oven in the one pan. And maybe a different pan or a flatter pan, I could haveAlia Elkaffas:That could be. And it could be also the kind of pasta that sometimes makes a difference as well.Stephanie:Yeah. I should have tried an orzo, but I had a penne. So yep. Do you when your kids are, like, picky like that, do you feel like, okay. No, kids. This is what I made. This is what we're eating. I'm not a short order cook.Stephanie:Or are you more lax and you're like, just whatever we're eating, go ahead. Eat it as long as you eat.Radwa Elkaffas:I would have to say I kind of started, especially with my kids, learning how they are, and I don't care if I make the same thing every single week if I know they're gonna eat it. Why am I gonna sit here and fight every single week to try to get them to try new things? Because I I see I see Alia as, like, the perfect examples because my kids are younger. Hers are older. So now they're starting to eat anything. So I know hopefully, eventually, they'll get there, but we're in this, like, little phase right now where I'm trying to just get them to eat. I just want them to eat. I don't care what they eat. I just want them to eat the dinner.Radwa Elkaffas:So I will make the same things over and over and over again because I know they like it, and I know they'll eat it. SoAlia Elkaffas:I was gonna say a lot of times, like, even, like, for example, we do have, like, a southwest salad in the cookbook. So what I'll do instead of assembling it altogether as a salad, I kind of keep it some of the components separate so all the kids could kind of grab what they do like and what they don't like. So that way, it's like it feels custom to them versus, you know, making it putting everything together and forcing them to eat it as is.Stephanie:That's smart. It's like the Chipotle method. Right? Giving them choices. Yep. I I do think too, like, we spend a lot of time worrying about stuff that's probably not super consequential in the grand scheme of life. Kids are gonna eat, you know. Sooner or later, they're gonna eat. Sooner or later, they're gonna develop their palate whether, you know, they were part of the clean plate club or not.Stephanie:It feels like kind of a weird thing to worry about looking back on my childhood and how much time and struggle there was about, like, what you ate and you couldn't leave the table till you ate it and just kinda dumb. When you think about social media with your kids, I noticed that we don't really see your kids. Is that intentional, or how do you feel like you want your kids to show up as, teenagers and young adults in this profile of their moms being so famous?Alia Elkaffas:Yes. That is a great question. So we purposely, we do not put our kids on social media, and we have very, very little images of images of them anywhere just to protect their privacy as well. You know? And it's like once stuff is out in social media, once it's out in the world, it's out there forever. So, yeah, we choose to keep them up.Radwa Elkaffas:Sure that they have that decision later. You know? Like, it will not come back at us. Like, why did you put me on there? You know? Have that choice later. And so now we're gonna be mama bears and just protect them.Stephanie:I think too we're seeing, the social media I guess Facebook just turned 20 recently, which is hard to believe. But when it first came about, you know, like, we were just on it, and it was new, and it was exciting, and we didn't really think about the big picture. And I think now if I had my daughter's 25. So if I had it I made her wait till 13. And if I had to do it all over again and I was in this day and age, I definitely would I might get my kid, like, a flip phone or something terrible that they can only call me on, but I would have waited because I do think social media adds an element to young, kids' lives that maybe they don't need or aren't ready for it until later.Radwa Elkaffas:Absolutely. A 100% agree with you on that.Stephanie:How do your parents feel about your business?Radwa Elkaffas:I think it took them such a long time to fully understand it.Stephanie:It's probably soRadwa Elkaffas:weird. Grasp what we what it is exactly we are doing. But I we know that they're so proud of us and super excited to see us do this and, you know, especially mom, you know, she was a really big influence for us growing up and in in the cooking world. So we love making them proud.Stephanie:Do you have anxiety about, like, keeping up or, like, always being on the churn? And what do you do for, like, self care?Alia Elkaffas:Oh, that's a great one. Yes. I'd say we do have definitely have the anxiety, but we try to we always talk each other down, calm each other down, and just know that, you know, just talk things through together. But and I'd say probably self care. We like to work out just to kind of, you know, really get the release those endorphins. You know?Radwa Elkaffas:And we we actually do yell at each other, like, stop working. You need to stop working. Stop looking at your screen. Put your computer down. Stop doing this. We do that all all the time to each other.Alia Elkaffas:Yep.Stephanie:What are your favorite types of workouts?Radwa Elkaffas:I would say lifting and walking.Stephanie:What was lifting and walking?Alia Elkaffas:Yep. Same lifting, walking, and, you know, doing some sort of cardio.Stephanie:Yeah. And you have kids too. So you're probably trying to fit it in when you can. And it's hard to, like, go to a structured gym and do all that when you've got a lot of family at home and, a structured gym and do all that when you've got a lot of family at home. And how do you feel about working from home? And does that work for your schedules? Or do you ever visualize, like, someday having an office where you have all your production stuff? AndRadwa Elkaffas:I I love working from home because of the flexibility and having everything at home where you could quickly just, but it it's definitely a challenge to disconnect sometimes because work is home, home is work. So it's hard to, like, break the 2 apart. But it's nice that we have 2 houses. So if we need a break from 1 house, we go to the other one.Stephanie:Yeah. That is nice. Like, just it because it can just feel so much like, oh, you're just in your house all the time doing all this stuff.Alia Elkaffas:And it's it really is hard to disconnect. So it's not like we try to have work hours, but it's like it's almost impossible. So, like, we'll work, and then we'll take a break, even run kids' activities, come back, finish working. So it's like it feels like sometimes it's like a nonstop cycle. But, yeah, that's when we have to put each other in check, say, get off and go take a break.Stephanie:Yeah. Okay. Switching gears, what is your and each of you can have a separate answer, of course, but what is your, like, most used kitchen utensil or gadget or thing that, like, you could not live without?Radwa Elkaffas:Air fryer.Stephanie:That was so fast.Radwa Elkaffas:Absolutely. I have to suck at her on.Stephanie:Yeah. Yep. Really? I I use my air fryer so rarely. It's in the garage. Like, do you use it every day? What are you doing with it?Radwa Elkaffas:Every single day. Like, there is not a day that goes by that I don't use that.Alia Elkaffas:Really? For reheating things, for making things. We actually do have some instructions in the cookbook. Like, if if you wanna make this recipe in an air fryer, how to do that. But it just makes things so much easier even if, like, the kids wanna make chicken and fries or something. You know? It crisps it up perfectly, and it feels like you're eating it, you know, freshly, like, deep fried. You know?Stephanie:Alright. I'm gonna have to get my air fryer out of the garage and give it another try. I just I don't know. It's like, and I have a convection oven too. So I think the convection oven does the same thing, but I don't have kids, so maybe that's different, you know, just the speed and convenience of it being right on the counter like that.Radwa Elkaffas:And you mentioned what we do on there. And, honestly, like, even we do, like, French toast. Like, if you wanna make French toast, you can throw your French toast in there. Or if you make a marinated chicken, just throw it in there, shut it, and it's done in no time. And you don't have to worry about a mess.Stephanie:Yeah. And it goes faster too. You guys will be on a book tour, I'm imagining. Is that all coming together, and how is that feeling?Radwa Elkaffas:It's exciting. Super excited to do that. That's gonna be end of February, beginning of March. We have we're stopping at 5 different cities. So we're really excited about that.Alia Elkaffas:And our last office is gonna be here in Minneapolis.Stephanie:So we're gonna so great. Do you know where you're gonna be or what you're doing yet?Alia Elkaffas:We're gonna be at the Barnes and Noble in Edina. So that'll be where I don't think we have a confirmed time yet, but that'll be on March. It's a Sunday, March 2nd, I believe.Stephanie:Alright. Well, when you know, just let me know, and I'll make sure and share it. It's been super fun just chatting with you guys. I knew just from kinda following you that I like, oh, I'm gonna like these girls. But really, honestly, it was, like, one of my best days. And I just so proud of you, and I feel like you know, how you you meet people and you want them to be successful or you're so proud of their success? That's how I feel about you guys. You really work hard, and you've really earned, everything that's coming your way. And I think the book's gonna be amazing, and it was just it's been fun to just be a little tiny, tiny part of the journey for a second.Stephanie:It's been a blast.Radwa Elkaffas:Thank you so much. And, honestly, your energy that you brought to that table last week was everything. You made us feel so good, and we we we felt like a $1,000,000 after you left. So thankAlia Elkaffas:you for having me. So honored to have gotten to work with you, and now we get to be friends and Yes.Stephanie:I'm I'm actually I just I'm planning, I I I booked a do you know, a Khmeran feast at Vinay? And I've had one for a while, and so I was like, oh, I wonder. Maybe I'll do a gathering of, like, food ladies just to do something fun and different.Radwa Elkaffas:Yeah.Stephanie:Alright, you guys. Your book's gonna be great. Keep me in the loop. I'll keep you in the loop if anything fun's happening. And just thanks for being taste buds.Radwa Elkaffas:Awesome. Thank you so much.Stephanie:Alright. We'll see you soon. Bye. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Send us a text In this episode of Whip Cream Salmon, hosts Brian and Ronnie discuss their recent experiences with winter weather, personal updates, and culinary adventures. They share highlights from their Thanksgiving celebrations, including a smoked turkey and various dishes like gravlax and ceviche. The conversation flows through their cooking techniques, favorite winter meals, and reflections on the ease of their Thanksgiving preparations, emphasizing the joy of food and friendship. In this engaging conversation, Ronnie and Brian delve into the world of culinary delights, focusing on winter meals and the importance of comfort food during the colder months. They share their experiences with various dishes, including the significance of broth and stock in winter cooking, and reminisce about family favorites like goulash and lasagna. The discussion highlights the creativity and techniques involved in preparing hearty meals that warm the soul. In this engaging conversation, Brian and Ronnie share their nostalgic culinary memories, discussing family recipes and cooking techniques. They delve into humorous stories of kitchen mishaps, dubbed 'idiot sandwiches', and offer practical cooking tips. The discussion culminates in a spirited debate over the merits of salted versus unsalted butter, showcasing their differing perspectives on cooking and seasoning.Beers we drankBrian - Leffe - Blond AleRonnie - SapporoFocaccia Recipeby Lacey Ostermann - @_lacebakes_  (Check out her instagram! It's amazing!)This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours).    Ingredients  390-420ml* (14oz/ 1 3/4cups) warm water  1 teaspoon (5g) honey, sugar or agave  1 Tablespoon (15ml) extra virgin olive oil  1 teaspoon (4g) instant yeast  500g (4 cups**) white bread flour (not plain or all-purpose)  2 teaspoons (10g) fine sea salt    *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It's okay if your dough is a touch wetter than mine, but you don't want it soupy as that makes the stretch and folds problematic.    **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it's as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed.    Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat.Email: whipcreamsalmon@gmail.comInstagram: @whip.cream.salmon.podcastSTAY CREAMY

Motivational Doc

We are back with our 4th Disney inspired episode! Bringing you our take on three wonderful characters from the 90's and early 2000's.  There is so much depth to a fictional movie character, that we truly enjoy digging deeper into their personalities and making the connection to real life.  Who are we talking about in this episode you ask?  - Pocahontas - Jessie - Aladdin Tune in and learn how much you may already have in common with these characters already. This episode is fun, very relatable, and we hope you have a few takeaways from it.  Tune in and find out what oils do these characters need. Scoop Of The Day Diffuser Blends 5 Osmanthus Touch 3 Bergamot   5 Wild Orange 3 Ginger   Sarah's Orange Sauce Recipe for Orange Chicken Orange Chicken Sauce: 1 cup Orange Juice 1/2 cup Sugar 2 Tablespoons Rice Vinegar or White Vinegar 2 Tablespoons Soy Sauce use tamari for a gluten-free dish 1/4 teaspoon Ginger 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced 1/2 teaspoon Red Chili Flakes Orange Zest from 1 orange 1 Tablespoon Cornstarch 4-5 drops Wild Orange Essential Oil 3 Drops of Ginger Essential Oil To make orange sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest and Essential Oils     Hi friends, don't forget to leave us a review, your feedback is always welcome, and helps this podcast reach more ears.  Join us in our New Facebook Community! Connect on Instagram  We upload a brand new episode every Tuesday and Thursday!   Join our step challenge: https://theessentialoilscoop.com/stepchallenge   Want to learn more about us? theessentialoilscoop.com   Remember to like, share, and subscribe to our podcast so you will be notified every time we upload a brand new episode.  Leave us a review as well, your feedback is always welcome.  Also opt-in to our newsletter at theessentialoilscoop.com/news If you have any questions or have subject ideas you would like us to cover please email us at theessentialoilscoop@gmail.com   Tag us on socials using #theessentialoilscoop   Disclaimer:  Welcome to The Essential Oil Scoop Podcast. We want to remind our listeners that the information provided in this podcast is for educational purposes only and should not be considered as a substitute for professional medical advice, diagnosis, or treatment. The use of essential oils is a personal choice and should be done at your own risk. We are not medical professionals and cannot diagnose, treat, or prescribe any medical condition. Please consult with a qualified healthcare provider before using any essential oils or making changes to your healthcare routine. Any information or opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the views of any particular organization. Thank you for listening.  

Q: Why shouldn't you tell secrets in a cornfield?   A: Because the corn has ears!  It's a “cornival” of craziness as Erin leads Sarah and Rachel in an all-new Iron Ladle Challenge celebrating the joys of "corn culture" (or “corny culture”) in midsummer.    After discussing results from a pair of lively listener polls on how to cook and butter corn-on-the-cob (Facebook group members can find those here), the Ladies share their own favorite sweet corn recipes.  Which will you try? Rachel's creamy corn chowder? Sarah's cowboy caviar? Erin's colorful confetti corn salad? Or all of the above???   Still can't get enough corny goodness? Check out this adorable music video on YouTube.  Erin's Confetti Corn Salad Vegetables: 2 cans corn, drained 1 small green pepper, chopped 2 green onions, sliced 2 stalks celery, chopped 1 large tomato, chopped Dressing 1 Tablespoon lemon juice 3 Tablespoons mayo Directions mix dressing toss with salad add pepper to taste Rachel's Corn Chowder  (Measurements are all approximate.)  Dice ½ yellow onion and ¼ green pepper. Sautee in 2 T butter in a heavy pot over medium heat until soft.   Peel, wash, and dice 3 or 4 medium potatoes. Add to pot with water or chicken broth to barely cover.   Add *either* 2 cans creamed sweet corn or 1 quart garden corn from the freezer.   Add salt and pepper (and chicken bullion in place of broth) to taste.  Simmer until potatoes are soft.   Add 2-4 cups whole milk and return to low simmer. (Be careful not to boil after this point.)  Thicken in one of two ways (or both together):   Melt ¼ cup butter and 2 T all-purpose flour in a small skillet and stir slowly into chowder.   Use potato masher to mash some of the potatoes to release the starch.   Serve with crusty buttered bread.   Sarah's Cowboy Salad Mix together: Cowboy Caviar Salsa (Trader Joe's) Lettuce Shredded cheese Taco-spiced beef Any other fun salad ingredients because there are no rules. Sarah just loves cornbread Betty Crocker recipe with lots of variation: bettycrocker.com/recipes/traditional-cornbread-recipe/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49 Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

What's with the funny name and how to make one of the most popular cookies in the US. SNICKERDOODLES In a bowl mix the flour, salt and baking powder and set aside. 5 1/2 cups of flour-pastry or all purpose 1 tsp of salt 1 Tablespoon + 1 tsp of baking powder   In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar together until smooth about 5 minutes.   2 cups of butter softened 3 cups of white sugar   4 eggs add one at a time beating after each egg is added. 2 tsp of pure vanilla, beat it in.  Then add in the flour mixture until you have a smooth dough.  Round into dough balls and then roll in the below mixture.   Coating: 1 cup of white sugar 2 Tablespoons of ground cinnamon   Bake at 350 degrees for 10-15 for smaller sized cookies and 15-20 minutes for larger sized cookies.  Should take out when the cookies are slightly golden around the edges.  Keep in mind, the cookies continue to bake for a couple of minutes while cooling on the pan.  Thus, take them out of the oven before you think they are finished baking. Thank you for listening and Happy Baking! Sheila For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  For red food dye you can buy options here  Amazon.com : natural red food dye or Edible Paint Christmas Red Chefmaster Liqua-Gel Food | Etsy   To make beet food dye, the video is here 100% Natural Homemade Red Food Color Recipe | For Restaurant Style Gravies & Indo Chinese Recipes - Bing video    

Bickmore's Gonna Dominate Her Kids Sports WhatsApp Group Knows Carrie's Dislike For Dogs Producers Sammy Makes A…Coffee? $100K Time Game Egg Paste Reveal With Carrie's Kids Guest: Lachy Hulme - Furiosa: A Mad Max Saga Cute Kid Cooks For Grandparents Same Same But Backwards Shape Of Rihanna Off-Air Singing GameSubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Today, I'm going to tell you how to lose belly fat and burn stubborn fat fast. If you have a slow metabolism, this solution is for you! People who think they have a slow metabolism actually have an efficient metabolism. This means their body requires less fuel. To lose stubborn fat, you must get your body to waste more fuel. The mitochondria are the body's “energy factories,” turning food into stored energy, known as ATP. Uncoupling occurs when the mitochondria make less ATP and more heat. Resveratrol is a natural mitochondrial uncoupler. It's found in grapes, cranberries, blueberries, dark chocolate, pistachios, and Japanese knotweed. Resveratrol is also made into a powder supplement. One tablespoon per day can help reduce belly fat by encouraging mitochondrial uncoupling. Ketones can cause mitochondrial uncoupling and improve the function of the mitochondria. Cold therapy, exercise, fasting, green tea, saunas, and jacuzzis also cause mitochondrial uncoupling. The following factors can hinder mitochondrial uncoupling, making it difficult to burn fat: • Excess calories • Aging • Sedentary lifestyle • Heavy metal exposure • Certain medications (statins, beta-blockers, Metformin, antibiotics) DATA: https://pubmed.ncbi.nlm.nih.gov/30421...

In the spirit of spring renewal, this is a wonderful time to reflect on our habits and routines.

Get Inspired with a weekly meal plan to make delicious homemade meals and say hello to less take-out!  Yay!  Also make a batch of overnight oats so you can grab and go and have a delicious breakfast prepped and ready in under 10 minutes for the week!   Weekly Meal Plan: Monday - Sausage, potato, carrots, onions, celery foil pack Tuesday- Meatballs (Bought) with plain pasta and parmesan cheese Wednesday- Salmon quinoa bowls Thursday - Ravioli in rose sauce Friday - Air Fryer Wings and caesar salad Saturday - Dumplings and fried rice (dumplings are bought from costco) Sunday - Cobb salad Weekly Prep: Overnight Oats   Base recipe: 1:1 old fashioned rolled oats to milk (or alternative) ½ cup old fashioned rolled oats ½ cup milk (or alternative) ¼ cup yogurt (greek) 1-2 teaspoons honey or maple syrup 1 teaspoon chia seeds (optional) ½ teaspoon vanilla extract Sprinkle of ground cinnamon   Toppings: fruit, nuts, nut butters   My weekly recipe- I add 1 Tablespoon of peanut butter and 1 banana to base recipe!   Again, thanks again for being here! I'm so grateful for you! And I'll be waiting for you in my next episode! Become an insider and get weekly updates and meal plans https://busymamamealplanning.com/page/become-an-insider Join Our Free Meal Planning For Busy Moms Community https://bit.ly/mealplanningforbusymomsfbgroup Email us: hello@busymamamealplanning.com   Happy to help! Have questions, send me a DM @blagagoertzen.  

I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales. The cakes have a baby inside and are shaped like a big huge donut.  For King Cakes, we frost than add the colored sugars of yellow, purple and green.  The colors signify yellow/gold for power, green for justice and purple for faith.  We use a pastry style sweet dough, which is rich and dense.  Not really cake like more bread like in texture.      ½ cup of honey 3 cups of white flour bread flour 1 cup of whole wheat flour bread flour 1Tablespoon of salt 1 Tablespoon of vanilla 2 Eggs ¼ cup of butter softened 2 packages of yeast or 1 ¾ Tablespoon of dried yeast. 1 ½ cups of milk warmed   Make the dough into a long rope like shape much like you would for a baguette.  Flatten out the roll, and put brown sugar and a cinnamon mixture in the middle.    1 cup of brown sugar 1 Tablespoon of cinnamon   Bake for approximately 30-35 minutes until the bread reaches 180 degrees.     With a pastry brush, paint on a layer of powdered sugar and water. 1 cup of powdered sugar Add a tablespoon of water at a time to get a runny pancake batter consistency. The frosting is thin and used to help the colored sugars stick to the loaf.  Sprinkle each segment liberally with yellow, green and then purple sugars.   You alternate each color.    Colored sugar.  Place a cup of white sugar into a plastic bag and add a drop or two of food color.  Seal the bag shut and shake the bag until the color is evenly distributed.  Keep adding food color if needed to get the desired brightness.      Place the sheet in the middle of the pre-heated oven for 30-35 minutes.  Check to see if the loaf has baked long enough by taking the temperature of the dough in the middle of the loaf, and it should reach 180 degrees.  Place on a wire rack and let cool for 15-20 minutes before frosting and adding the sugars.   --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

Carmen Meadows is a licensed Chiropractor who also promotes good health through nutrition. Using a few different avenues, she encourages her clients with specific ways to get healthy and feel good. Carmen has been a customer of Bread Beckers since the very beginning of 1993, also making her one of their first. Carmen leaves us with a simple, yet profound word, inspired by Psalm 139:16. She says, "We may not be able to add any days to our life, but we can certainly add life to our days." For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Visit our website at breadbeckers.com.  Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. Chili Tomato Jam Recipe: Makes 2-3 cups 2 cups chopped crushed ripe tomatoes 2 teaspoons calcium water ¼ cup lemon juice 1 Tablespoon grated lemon peel (optional) ¼ - ½ cup honey 2 teaspoons Pomona's Pectin Powder 2 Tablespoons finely chopped fresh basil 1 teaspoon chili powder – I used 2 Tablespoons Sweet Smoked Chili Rub by Olivelle 1 teaspoon salt Instructions: Prepare tomatoes. In large saucepan over medium heat combine tomatoes calcium water, lemon juice, lemon peel, basil, chili powder and salt. Bring to a boil. In a separate bowl, combine honey and pectin. Add to boiling tomato mixture, stirring vigorously for 1-2 minutes, while the mixture comes back up to a boil. Once mixture has returned to a full boil, remove from heat. Fill hot jars and process in water bath for 10 minutes. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

The holidays should be a time of light and joy, but they can also be a time where our shadow self takes over. Grief can come upon us in both expected and unexpected ways. This season, instead of stuffing our losses deep down, perhaps we can explore our feelings of sadness by exposing them to the light.  As we take this journey through the rain, allow the tears to flow while you connect with what weighs on your spirit. By seeing our grief clearly, we can begin to untangle its hold on our hearts. From this place, we can step into the holidays with a lighter spirit and a clearer mind. Illuminate your grief and find your joy this season! What I'm reading?Remarkably Bright creatures by Shelby Van Pelt Cooking by Moonlight: A Witch's Guide to Culinary Magic by Karri Ann Allrich What I'm playing on repeat?How we Living by Michael Franti & Spearhead What's for dinner? Turkey or Beyond Beef MeatloafIngredients: 1-2 pounds “meat” ground turkey, beyond beef, or cooked lentils 1 Onion3-4 cloves Garlic 1 cup diced mushrooms, celery, carrots2 large eggs3 tablespoons Worcestershire sauce 1 cup breadcrumbs 1/2 cup ketchup1/2 teaspoon cumin1/2 teaspoon nutmegDash of curry powderGlaze:1/3 cup ketchup1/2 cup honey or maple syrup1 teaspoon mustardDash nutmegDirections: Preheat 350 degrees. Mix together (everything but glaze) ingredients, put in a loaf pan, bake 30 minutes. Mix glaze, remove loaf from oven and pierce the top with a fork, pour glaze on top, bake another 30 minutes. Cider Roasted Veggies Carrots, parsnips, onion, cauliflower, bunch garlic 2 tablespoons apple cider vinegar1/3 cup apple cider1 tablespoon brown sugarSalt and pepperDirections: Preheat 375 degrees. Place veggies in roasting dish, whisk together other ingredients, pour over, stir. Roast veggies about 35 minutes until tender. Or Dill Smashed Potatoes1 lb Yukon gold potatoes2-4 tablespoons olive oil or butter1/2 cup to 3/4 cup buttermilk 1 tablespoon fresh dillSalt and pepper Directions: Boil potatoes in salted water until fork tender. Smash, add other ingredients. Mix gently, so they don't get gluey.Immune Boosting Apple Cider Vinegar TeaHot waterBragg's 1 Tablespoon apple cider vinegarI tablespoon Local Honey to taste Crisis Support ResourcesIn the US: https://www.crisistextline.org/In Canada: https://www.canada.ca/en/public-health/services/mental-health-services/mental-health-get-help.htmlInternational Support: https://samaritanshope.org/resources/international-help/ 

Road Trip time!! We took What to Drink on the road to the Napa Valley to interview industry legends Barbara & Bruce Neyers, owners & founders of Neyers Vineyards! The married duo recounts the story of their journey into the world of wine, starting in the early 1970's in the Napa Valley. All of their wines are delicious and leave you wondering, "Am I drinking Old World (European) wines right now, or could these indeed be Californian?!" The Sage Canyon Red blend is a delicious Rhône-style blend (Carignan, Mourvèdre, & Grenache) & will pair with most dishes, but we eventually singled out roast chicken because the two mentioned the perfect marriage of these two several times. What makes Neyers Sage Canyon Red special: Winemaker Daniel Brunier of Chateauneuf du Pape winery Vieux Télégraphe remarked that the Central Valley of California was not much different in temperature than the Rhone; why couldn't the Neyers' grow their favorite Rhône grapes in California? Bruce and Barbara started purchasing Carignan, Mourvèdre, & other Rhône-style grapes from Central Valley winemakers with specific instructions: 1. the grower must reduce their grape yields to prioritize quality over quantity, and 2. they had to employ Old World winemaking techniques like pigeage (stomping grapes by foot) & stem-inclusion. Bruce's wines are a perfect example that California & the 'New World' can achieve 'Old World' elegance, savoriness, and body! BONUS RECIPE: Barbara's Couscous Salad with Chicken Breast Recipe (Serves 4) INGREDIENTS: 2 cups dried couscous 2 cups cherry tomatoes, cut in half – Sweet 100 and Sungold tomatoes 1-2 Cucumbers, Persian or Armenian — peeled and sliced ¼ to 1/8-inch thick 2 chicken breasts, boned and skinless 1 cup canned chickpeas, rinsed 1/3 cup crumbled feta cheese Fresh basil torn into pieces for garnish Kosher salt and fresh ground pepper VINAIGRETTE INGREDIENTS: 1 Tablespoon minced shallot 2 Teaspoons fresh squeezed lemon juice ½ Teaspoon paprika ½ Teaspoon coriander ½ Teaspoon turmeric ½ cup extra virgin olive oil PREPARATION: Cook the chicken breasts on a grill using mesquite charcoal. Cook the couscous as directed on the package. Refrigerate the couscous if not using immediately. Combine the vinaigrette ingredients and set aside. Cut the chicken breasts in half lengthwise and then into ½-inch pieces. In a bowl combine the couscous, chicken breasts, chickpeas and vinaigrette. Season with Kosher salt and fresh ground pepper to taste. Serve the couscous with cherry tomatoes and cucumbers on top and garnish with basil and feta cheese. --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message

Have you ever read the ingredients on the bread you buy from the grocery store and thought, “I can't even pronounce these words! What are they?” Maybe you'd like to take control over what you put into your meals but don't know where to start? Start here! In this episode, Kathi and Roger Lipp discuss what they have learned on their homestead journey about getting closer to the source of their food and what goes into the meals they prepare. As they continue to celebrate the release of Kathi's new book “The Accidental Homesteader: What I've Learned About Chickens, Compost, and Creating Home”, Kathi and Roger share ways we can all eat like a homesteader even if we don't have a garden. For example: Making your own bread (Keep scrolling for recipes!) Making your own cake & brownie mixes Making your own cheese (Kathi and Roger are in LOVE with her homemade mozzarella cheese.) Canning and preserving your abundance Batch cooking and creating Kathi's favorite fast food swap out: individual serving cubes of soup Haven't listened to Part 1 of Garden Or Grocery Store: Eating Like a Homesteader No Matter Where You Call Home? Don't miss those tips! Click here to listen. As promised, here are Kathi's favorite soup and sandwich bread recipes. Sandwich Bread 1 cups warm water ½ Tablespoon active dry yeast 2 T honey 2.5 cups all purpose flour, divided 1 teaspoon salt 2 T melted butter, divided Mix the water, yeast, and honey together. Add 2 cups flour, salt and 1 T melted butter together and mix. Put dough on a surface with ¼ cup of flour and knead it for about 5 minutes adding in the other half cup of flour to get a doughy texture. Take your dough ball and put it in a bowl. Cover it with a dishcloth and stick it in the oven with the light on for an hour (it should approximately double in size.) Preheat the oven to 350 degrees. Butter loaf pan. Shape the dough into roughly the size of the loaf pan. Let it double again, covered. Bake for 30 minutes. Let cool slightly on a wire rack before slicing. Soup BreadPrep time: 12-16 hours (rise time) Cook time: 45 minutes Ingredients: 1 1/2 cups water, room temperature to warm 1/2 teaspoon yeast 3 cups flour 1 1/2 teaspoons salt Instructions: Mix all ingredients together in an ovenproof bowl. You may use a stand mixer to combine and leave the dough in the bowl. Cover the bowl with a kitchen towel and place it in the oven with the oven light on. Let it sit undisturbed for 12-16 hours. Remove the bowl from the oven and preheat the oven to 450°F. Line a Dutch oven with parchment paper. You may find it helpful to crinkle the parchment in your hands so it stays in place. Flour a surface and place the dough on that surface. Stretch and fold the dough ball, then place it in the parchment-lined Dutch oven. Use kitchen shears to make three snips on the top of the bread, allowing the bread to expand. Cook the bread in the covered Dutch oven for 30 minutes. After 30 minutes, uncover the Dutch oven and continue cooking for 15 more minutes. Serve warm, accompanied by salted butter or a mix of oil and balsamic vinegar. Yields: Dependent on serving size (typically 8-12 servings) Kathi also mentioned her favorite cheese making kit. It can be found on Amazon. Kathi is not an affiliate of this product. Mozzarella & Ricotta Cheese Making Kit | 5 Piece DIY Kit Includes Cheesecloth, Vegetable Rennet, Citric Acid, Cheese Salt, & Cooking Thermometer Click here for the Clutter Free Academy newsletter and be notified when future episodes are released. Links Mentioned: Guest Host: Roger Lipp Order Kathi's book The Accidental Homesteader here! Learn more about Clutter Free for Life Clutter Free Academy Facebook Group Let's stay connected To share your thoughts: Leave a note in the comment section below. Leave an honest review on iTunes. Your ratings and reviews really help, and I read each one. Subscribe on iTunes or subscribe to our newsletter now.  

It finally happened. After numerous ritual sacrifices, This Is Rad! has finally appeased the podcasting gods. In celebration River's Langley presents us with “Oops all sides” and we discuss the shortcomings of west coast BBQ sides game. We may have learned the meats, but we still have much to learn. Also, burnside make some bangin' chicken wings, Laura made bomb ass cookies, and Taylor (with Kyle) made reese's peanut butter bars. Look below for River's recipies. We'll also share them on our social!   made reese's peanut butter bars. Look below for River's recipies. We'll also share them on our social!   Weekly Rads: Taylor – Spider Solitare apps Laura – Good Omens Season 2 (Show) Matthew – Sleepstalker (1995) (film) Rivers – Bass Pro Shop (retail chain) Kyle - Edward Scissorhands (movie)   ----- RECIPIES: Funeral Potatoes AKA Hashbrown Casserole Ingredients: - (1) 30 oz. Bag of frozen, shredded hash browns - (1) 10.5 oz Can of cream of chicken soup - (1) 8 oz Container of sour cream - (2) Red bell pepper - (2) Yellow onions - (2) Garlic cloves (minced) - (2) Small handfuls of Utz crunchy potato stix - (1.5) Sticks of butter - ⅔ Cup of shredded gouda cheese - ⅓ Cup of shredded sharp cheddar cheese - ½ Tablespoon of Black Pepper - ½ Tablespoon of Smoked Paprika Thaw out frozen hash browns and then put them in a big mixing bowl. Pour in the entire can of chicken soup. Pour in the entire container of sour cream. Pour in both cheeses but leave enough to put on top at the end. Finely chop the two onions and the two peppers.    Put them in a skillet with the 1.5 sticks of butter and the minced garlic.    Cook until it smells good.    Strain the contents through a colander or cheesecloth allowing the butter to separate into a separate bowl from the vegetables. Add in the veggies and the black pepper and then use a thick wooden spoon to combine all the ingredients. Spread everything out evenly into a casserole dish. Sprinkle the smoked paprika, Utz potato stix, and remaining cheese evenly on top Take the strained butter and brush it on top of the dish. Cook uncovered for 45 mins or so on 350° Collard Greens Ingredients: (5) bunches of collards (2) Smoked ham hocks (2) 32 oz boxes of chicken stock (2) Garlic cloves (minced) (2) Tablespoons of brown sugar (1.5) Medium yellow onions (1) Hot and Spicy Conecuh Sausage (1) Splash of apple cider vinegar (1) Splash of Texas Pete Hot Sauce (1) Tablespoon of salt (1) Tablespoon of Cajun or Creole seasoning (½) Tablespoon of black pepper (½) Tablespoon of smoked paprika (½) Tablespoon of red pepper flakes Dice up onions. Put them in the bottom of the crockpot. Put all your sugar, salt, and spices into the crockpot on top of the onions. Splash a bit of apple cider vinegar and a bit of hot sauce into the crockpot. Wash collards and then begin slicing collards vertically away from their stems. Throw stems away and then slice them again horizontally until you make strips. Fill the crock pot with greens. Press them down to make them fit if you have to. They will all eventually get cooked and will shrink and compress in the process.   Put the two ham hocks on top of the greens. Pour in the two containers of chicken stock. Cover the crockpot and cook for 12-15 hours on low stirring occasionally. When greens get soft enough, submerge the ham hocks if they aren't already. After about 10 hours, pull the ham hocks out and let them cool. Pull out whatever meat you can and throw that back in the crockpot and dispose of the bones. When the greens are almost done, chop up the Conecuh sausage and stir it into the greens. Let that cook for 30 minutes or so. Then turn off the crock pot and let the greens sit uncovered for 30 minutes and serve. Coca-Cola BBQ Baked Beans Ingredients: (2) Red Bell Peppers (2) Tablespoons of dried mustard powder (like Coleman's) (2) Garlic cloves (minced) (1.5) Medium Yellow Onions (1) One pound of ground beef (1) One pound of bacon (1) Cup of ketchup (1) Cup of brown sugar (1) 20 oz. Coca-Cola (1) 16 oz. can of red beans (1) 16 oz. can of black beans (1) 16 oz. can of pinto beans (1) Tablespoon salt (1) Tablespoon black pepper (1) Tablespoon smoked paprika Pour Coca-Cola, ketchup, brown sugar, mustard powder, minced garlic, black pepper, smoked paprika, and salt into a sauce pan. Turn on high and then continuously stir until it thickens up. I mean, you gotta stir this thing pretty much the whole time. Add more ketchup if you want it thicker. Once it gets viscous, set BBQ sauce aside and let it cool down a bit. Strain three cans of beans and put them into a large mixing bowl. Chop up onions and red peppers and put them into the mixing bowl as well. Cook and drain 1 lb of ground beef in a skillet. Let it cool for a minute. Cook 1 lb of bacon in the same skillet. Drain bacon but save the grease. Run bacon through a food processor or just chop it up small and add to the mixing bowl. Pour in the Coca-Cola BBQ sauce Pour in ½ of the leftover bacon grease Stir everything together. Spread out into a casserole dish. Cook covered in the oven for 45 mins or so on 350°. Uncover for the last 15 mins or so. ----- Check out Burnside playing video games at https://www.twitch.tv/stayindoorsburnside   Get Kyle Clark's I'm a Person: Director's Cut  You can go to www.kyleclarkcomed.bandcamp.com and pay what you want for the full uncut set from “I'm a Person” which includes 20 mins of unheard material, plus an additional 15 minutes of never released bonus live recordings!   Send Us Stuff! We have a PO Box! This Is Rad! / Kyle Clark PO Box #198 2470 Stearns St Simi Valley, CA 93063   Tales from an Analog Future Get it HERE: https://gumroad.com/analogfuturecomic   Get Kyle's album "Absolute Terror" here: https://smarturl.it/absoluteterror    Go  t  o www.Patreon.com/thisisrad and subscribe to send in questions for our Listener Questions episodes, to get exclusive bonus episodes, extra content, and access to the This Is Rad Discord server!   Check out our merch!      Also! Ch eck out merch for Kyle's record label Radland Records  https://www.teepublic.com/t-shirt/4109261-radland-logo     Also! Laura started an online store for her art! Go buy all of her stuff!!!  https://www.teepublic.com/stores/lmknight?utm_campaign=8178&utm_medium=affiliate&utm_source=lmknight    Follow us on social media or whatever! Instagram: @thisisradpodcast @kyleclarkisrad @lmknightart @8armedspidey (Frank Gillen TIR's social media!)  @thearcknight (techno lord Adam Cross)    Twitter: @ThisIsRadPod @kyleclarkisrad @MatthewBurnside @LMKnightArt  

On Today's EpisodeThe Woodward Dream Cruise [00:00 - 19:09]The Woodward Dream Cruise is the worlds BIGGEST single day automotive event. Learn more here!Home Solution for Killing Driveway Weeds [19:10 - 26:20]The formula:1 Gallon Vinegar (horticultural vinegar works even better)1 cup of salt (regular table salt)1 Tablespoon of dish detergentCommand from Corotech [26:20 - 39:37]

Today we have a special guest joining us, Teena Anderson - the Anoka Grilling Queen from Anoka Meats! Teena owns Anoka Meat and Sausage, a full-time grill located outside her butcher shop. But her journey to becoming the Grilling Queen was not always on the menu. Teena reinvented herself after leaving the corporate world and living in a diner for 20 years. Now, she's a thriving entrepreneur in the culinary world. Today, we'll dive into Teena's fascinating story - from starting a small salad business to taking over Anoka Meat and Sausage. Plus, we'll explore her love for cooking, her passion for specialty ingredients. Get ready to fire up the grill and join us as we uncover the secrets of the Anoka Grilling Queen on this episode of Makers of Minnesota!Here is the recipe for Teena's Cowboy Beans from her BlogIngredients* 4 pound cooked ground hamburger 85/15* 1 lb bacon or ends & pieces, loosely chopped* 1 (15 ounce) can kidney beans, drained* 1 (15 ounce) can butter beans, drained* 1 (15 ounce) can pinto beans* 1 (15 ounce) can garbaonzo or black bean beans, drained* 1 (15 ounce can) great northern beans* 1 (15 ounce can) navy beans* 2 (28 ounce) can pork and beans, drained* 1 large onion, chopped* 1 Tablespoon minced garlic* 3 cup dark brown sugar + to taste* 2/3 cup ketchup* 1/2 cup vinegar* 1/2 cup dijon* 1 Tbsp Kosher Salt* 1 Tbsp Pepper* Optional: diced green pepperDirections* Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.* Brown hamburger with the salt and pepper until done. Combine the browned hamburger with bacon & onions in an electric toaster or large crock pot.* Whisk together the brown sugar, ketchup and dijon then pour mixture over the hamburger.* Make this in a large crockpot by adding all the ingredients together and cook on high for 1 hours, then turning to low until ready to eat.* The electric roaster heats a little faster, so once all ingredients are combined, turn heat to 250-300 and warm to a bubble for 1/2 hour or so just to ensure all ingredients are hot and everything is thoroughly cooked.* Cool and reheat the next day or serve right away.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Today we have a special guest joining us, Teena Anderson - the Anoka Grilling Queen from Anoka Meats! Teena owns Anoka Meat and Sausage, a full-time grill located outside her butcher shop. But her journey to becoming the Grilling Queen was not always on the menu. Teena reinvented herself after leaving the corporate world and living in a diner for 20 years. Now, she's a thriving entrepreneur in the culinary world. Today, we'll dive into Teena's fascinating story - from starting a small salad business to taking over Anoka Meat and Sausage. Plus, we'll explore her love for cooking, her passion for specialty ingredients. Get ready to fire up the grill and join us as we uncover the secrets of the Anoka Grilling Queen on this episode of Makers of Minnesota!Here is the recipe for Teena's Cowboy Beans from her BlogIngredients* 4 pound cooked ground hamburger 85/15* 1 lb bacon or ends & pieces, loosely chopped* 1 (15 ounce) can kidney beans, drained* 1 (15 ounce) can butter beans, drained* 1 (15 ounce) can pinto beans* 1 (15 ounce) can garbaonzo or black bean beans, drained* 1 (15 ounce can) great northern beans* 1 (15 ounce can) navy beans* 2 (28 ounce) can pork and beans, drained* 1 large onion, chopped* 1 Tablespoon minced garlic* 3 cup dark brown sugar + to taste* 2/3 cup ketchup* 1/2 cup vinegar* 1/2 cup dijon* 1 Tbsp Kosher Salt* 1 Tbsp Pepper* Optional: diced green pepperDirections* Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.* Brown hamburger with the salt and pepper until done. Combine the browned hamburger with bacon & onions in an electric toaster or large crock pot.* Whisk together the brown sugar, ketchup and dijon then pour mixture over the hamburger.* Make this in a large crockpot by adding all the ingredients together and cook on high for 1 hours, then turning to low until ready to eat.* The electric roaster heats a little faster, so once all ingredients are combined, turn heat to 250-300 and warm to a bubble for 1/2 hour or so just to ensure all ingredients are hot and everything is thoroughly cooked.* Cool and reheat the next day or serve right away.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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20230711 Herbies Community Cooking Corner Originally Broadcasted July 11, 2023, on ACB Media 5 New name, but same show. This is to reflect how much the community has been involved with this call and continues to do so. Participants joined Tori and me as we took you on another cooking adventure. This time: Breakfast Quinoa Pudding If cooking with us, you will need the following: 3oz Applesauce 2.5 Cup Milk 1/4 teaspoon vanilla 1 Cup Quinoa 1/2 Tablespoon raisins 2 Tablespoons Dates 1/4 teaspoon cinnamon 1/8 teaspoon sugar 1 Tablespoon brown sugar Saucepan or pot spoon for stirring. We also had Tori's tips where she offered some additional tricks as well as both Vegan and Gluten Free substitutions where possible. We will also consider any recipe requests or future cooking demos. Subscribe to the ACB Cooks email list. Email the ACB Cooks Find Herbie's Cooking Find out more at https://acb-community.pinecast.co

In this episode I talk about how I ferment vegetables using the brine method, how I decide what fermentation method to use, how much salt to water I use and how I know when my brine fermented veggies are done and ready to use. UPDATE: 3/4 Tablespoon per cup of water for my cucumber brine! (I was close) LINK: ⁠Lanni's Recommended Fermentation Equipment List⁠ Greener Postures Links: Learn more about the Greener Postures workshops and replays at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠greenerpostures.com/workshops⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sign up for the Greener Postures Membership today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠greenerpostures.com/membership⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TRY AZURE STANDARD for bulk organic groceries and skip the middle man: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.azurestandard.com/?a_aid=e26f72d9dd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GreenerPostures.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: greenerpostures@pm.me Subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Preserving Today on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow @greenerpostures on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Support Greener Postures: PayPal - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠paypal.me/greenerpostures⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and Venmo - search @GreenerPostures Thank you for listening! Disclosure: The links above may be affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase, even if you choose a different item than I recommended! Thank you for your support.

I interview a friend who is an avid bike rider and cake maker. I realized after the interview, that I'm sticking with bread baking where you don't have to separate eggs, make a lemon curd, then the cakes, then cut them with a cake wire, then add the curd, then make and frost the actual cakes, putting it all together without having a cake slide. Oh, and they say learning to bake bread is hard. But maybe some of you are more adventurous than I and want to try your hand at cake baking. Aileen obtained the recipe from Bon Appetit magazine in 1994, so a vintage recipe that will never go out of style. Lemon Curd-3 cups of strained lemon juice, 2 cups of unsalted butter, 1/4 cup of grated lemon peel stove top medium heat until butter melts. In a separate bowl, whisk together 12 large egg yolks, 8 large eggs, 3 1/2 cups of sugar. Gradually add in hot lemon mixture whisking vigorously until thick and smooth about 5-10 minutes. Do not boil. Chill overnight and can freeze it too. Cake-preheat oven to 350 degrees. Line the bottom of 8 and 9 inch cake pans with 2 inch high sides with waxed paper. 8 cups of sifted cake flour, 4 tsp of baking powder, 3 tsp of baking soda, 2 tsp of salt-combine. Make in a separate container beat 2 cups of unsalted butter at room temperature in mixer gradually adding in 4 cups of sugar, then add in 10 large egg yolks one yolk at a time, beat in 2 Tablespoons of lemon peel, 1 Tablespoon of vanilla extract, then at a low speed, gradually add in the 4 cups of buttermilk. Beat 10 egg whites with 1tsp of cream of tartar until medium peaks form. Fold 1/2 of beaten egg whites into cake batter to lighten it, fold in remaining egg whites. Spoon batter into pans. Bake about 45 minutes. Cool 15 minutes before removing them from the pan. Frosting- 3 cups (24 oz) of cream cheese, at room temperature, 2 cups of unsalted butter at room temperature, 4 cups of powdered sugar, 1/2 cup of whipping cream. Return to the cakes, make sure they are cool, then slice each cake twice to produce three layers. HIC Kitchen Mrs. Anderson's Baking Adjustable Cake Slicer & Leveler 781723436887 | eBay. Amazon.com: 2PCS DIY Cake Slicer , Stratification Auxiliary , Bread Slice , Toast Cut, 5 Layers Leveler Slicer , Kitchen Fixator Tool (2, Green): Home & Kitchen Put the cakes on a cardboard cut out, while working with them. Layer in the lemon curd and blackberry jam. Then add in the lemon curd integrated with 2 1/4 cups of blackberry jam. Frost the cakes and refrigerate them. Happy egg separating and baking! --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message

Preheat Oven To 444 Degrees Fadeheight Listen to Ease My Mind, from Recess While the oven preheats, set one Roma Tomato and one cucumber to the side Take a picture. Now, tell Bob & Larry You Love Them. Now, listen to Terry, by Action Bronson. What on earth, why ?! 2 reasons. Oh God. … Did you forget?? NO! The first think was about— Just ask me later, I'll tell you why. Anyway. Finley dice desired amount of cucumber. (Tell Larry sorry. Laugh a little. Or cry—either one is fine. One chuckle/tear will do. Take a bong rip. If you don't smoke...just shrug, and move onto the next step. Oh, shit, I remember why we have to listen to action Bronson. Cut to: ACTION BRONSON: fuck, that's delicious. Yes, it is. What is this? HOLY FUCK, CAN WE GET A— Never mind. —C O L L A B Shutthefuckup. Now, Smoke a girl Blunt. Sprinkle the diced cucumber lightly with garlic pepper. Refrigerate and chill. Now, point knife directly at the tomato, stand back dramatically, and say— EVIL MOBSTER: SAY HI TO LARRY! Lol. Mmkay. Now. Slice tomatoes, salt and pepper taste (or don't, but—) But what? Oh, nothing…. Refrigerate and chill. Quarter and dice chicken (or desired protein). But it's chicken. I know, just— In a small pan, season and grill chicken with ½ stalk of celery, parseley, and ½ Tablespoon of honey Dijon mustard {Enter The Multiverse} [The Festival Project.™] COPYRIGHT © THE FESTIVAL PROJECT 2023 ALL RIGHTS RESERVED. © -U.

Today Keisha gives her Mom Hack on how to create your own lip scrub to treat cracked lips. Lip Scrub: 1 tsp of Olive or coconut oil, 1 Tablespoon of sugar, and a dash of Honey

Between homework, after-school activities, and the holidays right around the corner, it's a busy time of year.  So when it comes to getting dinner on the table, it's hard to find the time to cook. Maybe you find yourself calling out for food or going through the drive-through more often than you care to admit. The good news? Getting a healthy dinner on the table doesn't have to be time-consuming or complicated. In this episode, I sat down with  Sarah Walker Caron, a writer, recipe developer, and founder of the blog Sarah's Cucina Bella, where she shares quick and easy recipes and advice for home cooks. Sarah is also the author of 8 books including her latest title, "Disney Princess Tea Parties Cookbook." Sarah teaches us how to cook faster with her best kitchen hacks and food prep tips. She also explains how to multitask in the kitchen and transform leftovers in delicious ways, and she shares her favorite quick and easy meal ideas. Welcome 2:12 Let's talk about your story! 6:55 What do you see as the biggest challenges parents have today when it comes to feeding their kids and cooking dinner? 10:45 What are myths about getting healthy meals on the table? 11:34 What are your best food prep tips to help us save time in the kitchen? 13:44 What are pro tips for setting up our kitchens? 14:47 If we're trying a new recipe, should we wait until we have more time? 16:55 What types of foods can we purchase to save time? 20:44 What are ways we can multitask? 21:40 How can we use downtime when we're waiting for water to boil or food to cook in the oven, for example? 22:13 How can we use leftovers in a way that everyone will enjoy? 24:37 What are your favorite products that make cooking faster? 26:20 Does cooking with your kids help you save time? 26:55 What are your favorite easy and quick meal ideas? 29:09 How can we speed up the clean-up time? 30:25 Do you have other insider hacks for how to cook faster? LINKS MENTIONED IN THE SHOW Sarah mentions Melissa Clark, a food writer and cookbook author. Sarah talks about General Mills' Tablespoon.com Sarah mentions her books, including "The Super Easy 5-Ingredient Cookbook" and “Easy Frugal Cookbook.” Learn more about Sarah on her website. Follow Sarah on Instagram. FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener. Thrive Market Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift. 

Listen along as Chef Allen Dabagh of New York City's Boutros cooks his way through a favorite fall staple, Crispy Brussel Sprouts with Spiced Almond ButterIngredients 16 oz freshly ground almond butter4 oz tahini16 oz water3 oz honey3 oz sesame oil1 Tablespoon of allspice (ground & toasted)1 Tablespoon of Aleppo pepper1 Tablespoon of salt1 Tablespoon of Cayenne1 bag of dried cranberries for garnishing the dishDry Harissa spice blendFresh HoneySalt1/4 lbs Almonds1/2 lbs Whole Brussel Sprouts RecipeSpiced Almond ButterStart with your food processor and use a spatula to add the almond butter to the processor, then with the same spatula add honey and then tahiniNext add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepperSet your water aside for the emulsification processPower on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your waterOnce the almond butter is fully blended together, take your spatula and add it to a container where you can save it for the rest of this dish.Crispy Brussel SproutsSet up your fryer and sauté pan with oil on the stove on medium heatClean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the BrusselsCut the Brussels sprouts in half if you're using larger Brussels, if you are using smaller ones feel free to keep them whole.In the sauté pan lightly toast your almonds in canola oil — remove the almonds once they are golden in colorIn the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutesOnce the Brussels sprouts are golden, take your strainer and drain the excess oil off the Brussels sprouts.After the Brussels are done draining, add them to a bowl to begin seasoning them — you want to make sure the Brussels are seasoned while they are still hot from the fryer so the seasoning sticks!To season, add a pinch of salt, dry harissa spice, and dried cranberries to the Brussels sprouts, then add some honey.Add almonds to the Brussels and quickly stir all the dry ingredients togetherPlate the almond butter at the base of the plate and then add the seasoned Brussels sprouts on top and garnish with any leftover almonds and dried cranberries for color.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Hi spaghetti head! Do you ever wish you could make your baked goods healthier for you or your family but don't know how? I have some ideas that I share with you in this episode. I made banana bread, peanut butter bread and chocolate cake this past weekend for my kids' lunchboxes. I used the following ingredients to make these treats a wee bit more healthy: 1) flax eggs - my son has an egg allergy so these do the trick. 1 Tablespoon + 3 Tablespoons warm water = 1 egg 2) coconut oil - I use this instead of butter because my daughter has a dairy allergy. Substitute 1:1 ratio butter to coconut oil. You can use refined (does NOT taste like coconut) or unrefined (DOES taste like coconut). 3) collagen peptide powder (or protein powder). The protein helps mitigate blood sugar spikes from the carbohydrates. 4) Monkfruit - a plant based sugar which doesn't spike blood sugar levels like regular cane sugar. You can also try using date sugar, coconut sugar, real maple syrup or honey. Experiment with amounts and see which one you like the best. I would love to know what ingredients you use to make your baked goods healthier! Drop me an email at info@downstairs for dinner or you can text me at 518-360-1676. https://cristinastephenson.bio.link/ --- Support this podcast: https://podcasters.spotify.com/pod/show/downstairsfordinner/support

We're back again to serve up a refreshing new episode with some interesting twists. In this episode, we're sitting down with L.A.'s RIAA Platinum Certified  Rock Band Surf Curse. Their song Freaks shot them to stardom after becoming a TikTok sensation. Now they're getting ready to drop their upcoming album Magic Hour hitting your ears on 10/7. There's also a non-Pedro cocktail that some first-timers made that includes jalapenos and cilantro. So grab your glass and get ready to ride a Surf Curse-inspired beverage known as The Last Wave. Cheers!**Please enjoy responsibly**The Last Wave by Anthony Kozlowski and Nasya BlackshearCocktail:¾ oz lime juice2-3 fresh jalapeno ringsMint or cilantro leaves (depending on if you are a soapy cilantro person)¼ oz agave nectar1 ½ oz mezcal1 oz mango nectar1 oz grapefruit juiceRim:1 Tablespoon salt1 Tablespoon brown sugar or raw sugar1 Tablespoon chili powder2 Tablespoons lime juiceAdd the lime juice, jalapeno rims, herb leaves, and agave nectar to a cocktail shaker and muddle it all together.Add the mezcal and mango nectar.Top with ice and a shaker.Rim a low-ball glass with lime juice and dip it into the rim mixture.Fill the glass with ice and grapefruit juice.Double strain the cocktail into a glass to layer on the grapefruit.Garnish with cilantro or mint leaves, lime wedge, and jalapeno.Enjoy the last wave as the sun dips below the horizon. Cheers! Episode Playlist:  Tune & Tumblers "What Have You Been Listening To?" Playlist: https://spoti.fi/3xkPn25 Theme Music by New New Girlfriend#Mood Jingle by Jacob Jeffries & Jesse McGinty Surf Curse on InstagramSurf Curse on Facebook Tunes & Tumblers on InstagramTunes & Tumblers on TwitterTunes & Tumblers on FacebookTunes & Tumblers on Spotify Call or Text the Tunes & Tumblers Hotline: (626) 604-6477Cover art by Pedro Isaac Chairez Get 15% off your first order of Tiesta Tea with the code TUMBLERS15: https://bit.ly/3EWGlcx Tunes & Tumblers is a member of the Pantheon Media family of podcasts--- Support this podcast: https://anchor.fm/tunes--tumblers/support

Hi Bakers! There used to be a cookie called Lemon Coolers that I loved when I was a kid. It was like a powdered sugar-covered Nilla wafer with lemon flavor. I ate a lot of these and I was usually a sugar-covered mess when I was done. This is not the cookie you can sneak eat in the pantry…the sugar gives you away every time! Now is your chance to try and love another beautiful citrus-flavored shortbread. These cookies are easy to make and hard to screw up! I love giving them away during the Winter holidays when they stand out in a sea of gingerbread and fudge! They are just as tasty in Summer with a bowl of fresh fruit or ice cream! I hope you make and enjoy these time and again like I do! - Carolyn Gluten-Free Lime Meltaways Adapted from the recipe by Martha Stewart. This recipe was modified for gluten-free by changing the flour, adding sweet rice flour (for a bit more wheat flour feel), decreasing the butter by a tablespoon, and omitting the cornstarch since the blend of flour I love already contains it. Dry 1 3/4 cups plus 4 Tablespoons Cup4Cup Multipurpose flour 1 teaspoon Sweet Rice Flour 1/4 Teaspoon salt 3/4 cup minus 1 Tablespoon softened butter 1 cup confectioners sugar 3 tablespoons lime juice The zest of two limes Whisk dry ingredients together in a bowl and set aside. Cream butter and sugar in a medium-sized bowl until light and fluffy. Add lime juice and zest and mix thoroughly. Add dry ingredients and mix until just combined. Divide into two balls and roll into logs about 1.5 inches in diameter on pieces of parchment. Roll them up in paper and chill for at least one hour or freeze them if you want to bake them later. Preheat oven to 350F. Slice chilled logs into coin shapes about 1/8 inch thick and bake on parchment paper cut side down and one inch apart. Bake for about 12-14 minutes or until coins are barely browned but firm in the middle. Cool on a rack for 8 minutes and then roll or shake in powdered sugar while still warm. Return to the rack to cool fully. I like to stack my cooled cookies in muffin cups which seems to keep them from breaking and is a much easier way to store them. Enjoy! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Hello to you SB Rawz listening in Roanoke, Virginia!Coming to you from Whidbey Island, Washington this is 60 Seconds for Motivate Your Monday and your host, Diane Wyzga.I was chatting the other day with my friend and coaching colleague SB Rawz catching up on this and that when she mentioned that she and her partner recently hosted a slurpy, drippy, juice running down your face Tomato Sandwich Picnic Party!Looking ahead to the weekend what about hosting a picnic with your loved ones to chill in this year's sizzling summer! You might have to camp out in a cool basement, on an apartment fire escape, tucked in a child's wading pool, or perhaps a shady grove by a river. We could all use a break. And, no matter how bad it gets nothing beats love, good company, and good food!To give you a hand with preparations check the episode notes for SB's Homemade Mayonnaise recipe (from Mark Bittman with an SB twist):    1 egg yolk    2 teaspoons Dijon mustard    1 cup neutral oil (SB uses avocado)    salt, pepper    1 Tablespoon fresh lemon juice    Optional: 2 heads elephant garlic, roasted & mashedPut the yolk and mustard in a medium bowl. Beat together with a wire whisk. Begin to add the oil as you beat, a little at a time (like, teeny, weeny, tiny bit at a time), adding more as each bit is incorporated. When a thick emulsion forms, you can add the oil a little faster.SB says that your arm will get tired along the way but it's a worthwhile payoff for delicious, homemade mayonnaise.Once all the oil is in and has the texture of mayonnaise, add salt, pepper and lemon juice to taste. If you're into it, fold in as much of the roasted, mashed garlic as delights you.And, click HERE to access her mother's grain bread recipe if you're of a mind to turn out a loaf of your own.  [It's from Great Whole Grain Breads by Beatrice Ojakangas.]Nothing is better than a summer picnic! Guaranteed!You're invited: “Come for the stories - stay for the magic!” Speaking of magic, I hope you'll subscribe, share a nice shout out on your social media or podcast channel of choice, and join us next time! Remember to stop by the website, check out the Services, arrange a Discovery Call, and Opt In to stay current with Diane and Quarter Moon Story Arts and on Linked In.  Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicAll content and image © 2019 to Present: for credit & attribution Quarter Moon Story Arts

Read your labels carefully as they can be sneaky!  I demonstrate that this week by comparing 4 different types of soy-based sauces: SHOW NOTES:Kikkoman® Less Sodium Soy Sauce Serving size: 1 TablespoonCalories:  10Sodium:  590mgSan-J™ 28% Less Sodium TamariServing size: 1 TablespoonCalories: 10Sodium: 710mgOrganics® Organic Coconut AminosServing size: 1 TablespoonCalories: 25Sodium: 420mgBragg® Liquid AminosServing size: 1 teaspoonCalories:  5  per teaspoon (15 per tablespoon)Sodium: 310mg per teaspoon  (930mg per Tablespoon) !WHERE TO FIND ME:Recipes:  https://www.brandnewvegan.comFacebook:  https://www.facebook.com/brandnewveganMy Facebook Group: https://www.facebook.com/groups/bnvcommunityInstagram: https://www.instagram.com/brandnewvegan/Pinterest: https://www.pinterest.com/brandnewvegan/YouTube: https://www.youtube.com/brandnewveganPatreon:  https://www.patreon.com/brandnewveganSupport the show

This is not the usual content because so I had to get some stuff out of my system. Here's the link I was telling you about where you can see all the companies that went back on their word to NOT fund insurrectionists or insurrection adjacent candidates. https://popular.info/p/the-january-6-corporate-accountability A few other things: my voice sounds so weird! What is up with that? I listened to podcasts from a few month ago and I sound much different. Maybe I should get my thyroid checked. I am serious about sending you produce bags. just send me an email at twochocolatecakes@gmail.com with a mailing address and I'll pop one or two in the mail (US /Canada addresses only for now please!) The weather was terrible this morning and I have not been sleeping well so we skipped the Saturday farmers Market and will go tomorrow (sunday) and I think I will start doing a Mini Pod (a TableSpoon? A Shot? I'll think of a good name) on Wednesdays with Amy's Cookie Correspondence, maybe Recipe of the Week? and any other interesting food thing I may have seen between Saturday and Tues/Wed. How does that sound? Reminder that there's a good pecan pie recipe and a good blueberry cake recipe in the recipe listings at twochocolatecakes.com blog Finally if you have any questions about #PlasticFreeJuly and want some more info about that, send me a message via any of the ways you message me @twochoccakes or @jencoleslaw on twitter, or via email twochocolatecakes@gmail.com If you want to support the podcast you can do it via ko-fi or Patreon or through Spotify! Anchor isn't paying for ads anymore so your support helps! xoxojen --- Support this podcast: https://anchor.fm/twochocolatecakes/support

This is not the usual content because so I had to get some stuff out of my system.  ⁠Here's the link I was telling you about where you can see all the companies that went back on their word to NOT fund insurrectionists or insurrection adjacent candidates. ⁠ https://popular.info/p/the-january-6-corporate-accountability A few other things: my voice sounds so weird! What is up with that? I listened to podcasts from a few month ago and I sound much different. Maybe I should get my thyroid checked.  I am serious about sending you produce bags. just send me an email at twochocolatecakes@gmail.com with a mailing address and I'll pop one or two in the mail (US /Canada addresses only for now please!)  The weather was terrible this morning and I have not been sleeping well so we skipped the Saturday farmers Market and will go tomorrow (sunday) and I think I will start doing a Mini Pod (a TableSpoon? A Shot?  I'll think of a good name) on Wednesdays with Amy's Cookie Correspondence, maybe Recipe of the Week? and any other interesting food thing I may have seen between Saturday and Tues/Wed. How does that sound?  Reminder that there's a good pecan pie recipe and a good blueberry cake recipe in the recipe listings at twochocolatecakes.com blog  Finally if you have any questions about #PlasticFreeJuly and want some more info about that, send me a message via any of the ways you message me @twochoccakes or @jencoleslaw on twitter, or via email twochocolatecakes@gmail.com If you want to support the podcast you can do it via ko-fi or Patreon or through Spotify! Anchor isn't paying for ads anymore so your support helps!  xoxojen --- Send in a voice message: https://podcasters.spotify.com/pod/show/sidecar-jencoleslaw/message Support this podcast: https://podcasters.spotify.com/pod/show/sidecar-jencoleslaw/support

If you, like millions of others, are looking for the most effective yet simple remedy to lose fat, this one is for you. Burning fat without working out or diet is possible. In this video, you'll see how you can slim down in a healthy way without a whole lot of effort. The secret lies in a drink that not everybody knows about. You'll need: 1 teaspoon of cumin, the juice of half a lemon, half a teaspoon of grated ginger root, and one cup of water. Start by boiling the water and throwing in the ginger and cumin. Keep this mixture on low heat for 5 more minutes, then take it off the burner and let it cool. Finally, add the lemon juice. You should have one tablespoon of this concoction 20 minutes before every meal. And after just a month, this drink will help you to lose up to 10 pounds of excess weigh. This cumin, lemon, and ginger cocktail isn't just the perfect solution to accelerated weight loss, it also has some more amazing health benefits. Thanks to the cumin and ginger, this drink will improve your digestion. The vitamin C in the lemons and cumin boosts the immune system and protects your body from inflammation and stress. Cumin seeds are effective at driving mucus and inflammation out of the respiratory system. This spice is even used to treat asthma. This drink also does a lot for your brain and cognitive health! Those who regularly consume this concoction almost never suffer from insomnia. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's episode is all about You are what you eat! We spend all this money on topials to apply on our skin to look younger and improve skin quality; but if you're eating like shit then you're probably not going to see full results from just skincare! We found this amazing article from Skin Inc written by Annett King, Elmis Food to Face- The Superfood revolution. I'm legit going to go over the Top Superfoods she lists in the article because it's so beneficial for anyone! Today we Talk about: SUPERFOODS Chia Seeds Wheat Grass Broccoli Kale Goji Ginger Matcha Tea Quinoa Get that glowing skin from within by today's drink called THE HULK. A drink made specifically full of superfoods. The benefit of making things from scratch is control of ingredients that can work for you! Cocktail of the Episode: THE HULK- Superfoods Shake cultivated by Mel! ¼ cup of Pineapple (Canned, frozen, or fresh) ½ Cup an apple (fresh) 1 cup Kale 1-2 Tablespoon Chia Seeds ½ cup Wheatgrass 1 Tablespoon Ginger (Fresh or ¾ cup of Coconut Water (flavored or not) Optional add 1 Tablespoon of organic matcha tea powder for caffeine* Add some ice cubes to also make it a little colder before blending Blend in NutriBullet - drink right away Connect with us: Please send cocktail recipes or topic ideas to hello@theskyndistillery.com Be sure to follow our Business Instagram @theskyndistillery and Podcast Instagram @theskyndistillerylounge --- Send in a voice message: https://anchor.fm/theskyndistillerylounge/message Support this podcast: https://anchor.fm/theskyndistillerylounge/support

PREVIEW: The Vanguard presents gaseous crewmate Clare President (Taylor Moore) with his first opportunity to eat, and along with the meal sends as an emissary Liberty Balboa's  (Branson Reese) old culinary school chum, celebrity chef Guinevere Tot (Carly Monardo). But could a recipe for reconnection and fond nostalgia be curdled by a dash of...ulterior motives? You'll simply have to listen to find out!To hear the rest of this episode, and all of our bonus content, Join our Patreon now for tons more stuff, including AN ENTIRE ADDITIONAL EPISODE EVERY MONTH for patrons only. You can go listen to all of them now! Go! Hurry! It's only five bucks.Follow us on twitter, but only if you like pleasure and enjoying yourself, at @ohthesethoseThe Oh These, Those Stars of Space Theme was created, arranged, and composed by Huge Today.Additional music and sound design from the great Michael Ghelfi. Find his work on YouTube, and support that good stuff on Patreon.  Oh These, Those Stars of Space is powered by Lasers & Feelings, the perfect ttrpg, by the brilliant John Harper. Find it here.

Looking for a motivation source? Many listeners ask me, how do you stay motivated to exercise?  Meaning, not me,  but for them. If you're asking the same, today's podcasts offers an unlikely motivation source. It's certainly not my usual answer.  00:00 I'd offer something like choosing an activity you love, starting with just 5 or 10 minutes, and pairing the exercise with something or someone you love. But today we dig a little deeper and look at why you might be lacking motivation in the first place.   So, if in fact, it's dopamine, then this.    In addition to motivation, this episode is all about answering questions from our previous episode's listeners.    My Guest: Ken Swartz, aka “Ken the Scientist,” is the Founder and Chief Science Officer of C60 Purple Power, a health and wellness company committed to delivering the highest quality C60 products available.   Ken is back for this second interview and the first interview where we really discuss C60 Purple Power is linked to here.   Ken earned a Master of Science degree from the University of Colorado at Denver and a Bachelor of Science in Economics from Arizona State University. He spent the early part of his career as a secondary school teacher and is passionate about helping and educating people.   Ken has run several research science laboratories over the course of his career and discovered C60 while developing the MOXY fusion reactor. During his research, he became aware of the powerful free radical neutralizing properties of C60.   He first began using C60 as a radiation protectant while leading a fusion reactor project. He noticed, after taking C60 for a couple of months, that not only was it protecting him from the radiation, but it was also improving his overall health. So, he continued taking it.   About 8 months after Ken started taking C60, he was at a routine visit with his optometrist and discovered that his dry Macular Degeneration was gone. The doctor was dumbfounded and told him that in all his years, he had never seen such a miraculous outcome. Due to this healing experience, he decided to dedicate himself to the research, study, and production of C60 Buckminsterfullerene products.   In 2016, he founded C60 Purple Power which offers C60 made with certified organic oils and 99.99% pure sublimated Carbon 60, never exposed to solvents, and sourced in the U.S.   Ken believes that “your health is your responsibility” and he is on a mission to help people feel empowered to take back control of their health.   Ken mentions in the show that one of the first noticeable changes for those trying C60 is motivation. It stems from the boost in dopamine. So, though libido and energy are big draws for many,  C60 is could also be a motivation source if you're seeking a boost.   Questions we answer on this podcast: 06:22 What are the first benefits people usually see when starting C60? 09:00 What I've noticed: enhanced libido, thicker hair/much less hair in the shower drain, recovery quickly (having started some high intensity/high impact interval training recently)  11:28 How long should one take C60 to see the full results? 13:12 If I stop taking C60, do results revert [slowly or quickly] back to original status, depending on lifestyle habits?  14:24 What is the most important instruction to follow when taking C60? 15:32 Does your C60 dosage determine how fast you see results? 17:48 I was wondering if I could get rid of half of my supplements if I start taking this? Would you do a show on supplements and how much you should really be taking?  19:30 How will this affect you if you are on HRT? 20:00 Debra I'd like to know what amount you are taking - you mentioned the cinnamon MTC in a coffee....teaspoon? Tablespoon? Thanks! Cindy   20:41 I take Eliquis, a blood thinner, due to a pacemaker, and am wondering if the C60 purple cream would cause my blood to become thinner, or does it only become thin if you take the liquid C60 purple product. 21:01 Are there any drug interactions?  I am on anastrozole after being treated for breast cancer.  Also any interaction with cholesterol-lowering medication or meds for blood pressure? Kendra 22:50 Is C60 safe to take for those who have had thyroid cancer, do not have a thyroid, and are keeping their TSH suppressed so not to stimulate any residual thyroid tissue? 23:37 Renee struggled a little with some details but her message: In a Google search P60 [I believe she meant C60] exposed to light is carcinogenic, and so processing and manufacturing wasn't discussed by Jen [I believe she meant Ken]. I did share that all the bottles are dark and glass and the wrap-around packaging shields additionally. Do you want to address this Google researcher?   Connect with Ken and Try C60 Yourself:  https://www.flippingfifty.com/c60 Coupon Code: Flipping50   My favorite ways to use:  The cinnamon-flavored coconut oil or straight-up coconut oil in (coffee which I've quit again) Coconut oil added to a smoothie Olive oil drizzled on salads at lunch   C60 Purple Power is Social: Instagram:https://www.instagram.com/c60purplepower/ Facebook: https://www.facebook.com/c60purplepowerproducts Youtube: https://www.youtube.com/c/C60PurplePower?sub_confirmation=1 Twitter: https://twitter.com/c60purplepower   Additional Resources:  Protein for a Stronger Second Half: https://www.flippingfifty.com/Smoothies Stronger: Tone & Define: https://www.flippingfifty.com/getstronger Other Episode with Ken:  Oxidative Stress: The Gatekeeper to Healthy Aging and Healthy Libido: https://www.flippingfifty.com/oxidative-stress/

You're going to love this conversation with Lisa Webley. We share our 6 favorite tools for feeling better right now. Have you wanted to start a personal development journey but aren't sure what that first step is? Here's 6 things you can start to work on right now that are easy, don't cost a lot of money and are practical and easy enough to start doing today. So grab a paper and pen and press play now. Want to start working on your journey right now? I have 2 spots open for new clients. DM me to find out more or schedule a call here Find out more about The Ultimate Weekend Retreat happening Fall 2022 near Portland, OR at https://www.micheleandlisa.com/ Connect with me on Instagram at livelessafraid or email me at michele@livelessafraid.com Lisa's recipe for Grapefruit, Mint & Avocado Salad with Toasted Quinoa 1/3 cup cooked quinoa 1 TBSP olive oil 1 cup chopped or shredded lettuce 1/2 avocado 1/4 thinly sliced grapefruit 1 chopped cucumber 1 celery stalk (chopped) 1/4 cup nuts of your choice 5-6 mint leaves 3 watermelon radishes (optional) 4oz cooked chicken or protein of your choice Dressing: Juice of one large grapefruit 1 tsp apple cider vinegar 1 shallot (onion) 1 garlic clove 4-5 mint leaves 1/3 cup olive oil Dash of sea salt Before you assemble the salad, preheat your oven to 375 to toast 1/3 cup cooked quinoa. On a baking sheet, drizzle 1 Tablespoon of olive oil over the cooked quinoa and bake in the oven for 10-15 minutes or until crispy. Set aside to cool. Prepare the salad: Combine chopped lettuce, 1/2 avocado, thinly sliced grapefruit, 1 chopped cucumber, 1 chopped celery, a handful of nuts, fresh mint leaves, watermelon radishes (optional). Sprinkle the crispy quinoa on top of your salad, add protein if you wish. For the dressing: In a blender combine the juice of 1 grapefruit, apple cider vinegar, 1 shallot, 1 peeled garlic clove, mint leaves, 1/3 cup olive oil and salt. --- Send in a voice message: https://anchor.fm/livelessafraid/message

This week, we're taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin's Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin's called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He'll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.This episode is brought to you by Martin's Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterThat Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone PiccanteINGREDIENTS:Cajun Spice: (makes about 1 cup)1/4 cup paprika1 Tablespoon Kosher salt1 Tablespoon granulated onion1 Tablespoon granulated garlic1 Tablespoon cayenne red pepper1 Tablespoon ground white pepper1 Tablespoon coarse ground black pepper1 teaspoon dried oregano1 teaspoon dried thymeCalypso Sauce: (Makes about 2/3 cup)1/2 cup mayo2-3 Tablespoons sour cream1 teaspoon white vinegar1 teaspoon dried onion2 Tablespoons cajun spice, homemade or store-bought1/4 teaspoon ground cumin1/4 teaspoon dried dillFor the Burger:1 ½ pounds ground beef, preferably 80:20 blendKosher salt and black pepperCooking spray4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese4 Hamburger Rolls, such as Martin's Big Marty's Rolls1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)Preheat your grill to medium high heat. For the Cajun Spice:In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.For the Calypso Sauce:In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches. For the Burger:Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the...

It's a little late for May the 4th... but as per usual, Brittney and Joshua do what they want! Listen to some Star Wars story recommendations, and see if Joshua knows his stuff in a quick trivia game!Joshua's Pick:Star Wars: From a Certain Point of ViewBrittney's Pick:My Mother by EsmeAmelia (Link to Chapter 1 on Fanfiction.net) Things We Mentioned: Brittney's Buzznana Smoothie Recipe (serves 2, or 1 really hungry person):- 2 chopped frozen bananas- 1 heaping Tablespoon peanut butter- 2 pinches of salt- 1 Tablespoon greek yogurt- 1/3 cup of hot coffee or hot black tea.Let the bananas thaw a bit if you have time, or just add more hot beverage if you don't. For more decadence, add chocolate chips. The above amounts are rough guesstimates, definitely do some taste testing and see what works for you :)From A Certain Point of View: The Empire Strikes BackStar Wars Legends WookiepediaFind us at:Podcast Website: https://swordsstarships.buzzsprout.comInstagram: Brittney and Joshua (@swordsnstarships) • Instagram photos and videosEmail: Starships@coosbaylibrary.orgOur Library's Facebook Page: Coos Bay Public Library | FacebookCoos Bay Public Library's Instagram: CoosBayLibrary (@coosbaylibrary) • Instagram photos and videos

Welcome back to Blind Drams, the little whiskey podcast that is flying by the seat of it's pants! Cocktail - Hot Buttered Whiskey by Rachel Ramirez 2 oz Whiskey ¼ oz maple syrup 2 Rounded tablespoons batter Hot water Cinnamon stick for garnish Batter 1 stick of butter ¼ c brown sugar ½ Tablespoon cinnamon ½ tsp nutmeg ¼ tsp ground cloves Dash of ground ginger Cream the ingredients. In an irish coffee mug add 2 rounded tablespoons of batter along with the whiskey and syrup. Top with hot water and garnish with a cinnamon stick. Socials @blinddrams on Insta & Facebook @blind_drams on Twitter blinddrams@gmail.com for emails Tip Jar! Paypal.me/blinddrams Patreon.com/blinddrams Sources https://greenbrierdistillery.com/nelsonsgreenbrierhistory #SisterBondingTime #SipSipSiperoo #SipSize #JustTheTip #WhiskeyOverWine #BougieAF #SpiderCellar #AmandasSpeakeasy #HotButteredWhiskey #ButterBatter #OnPointGarnishGame --- 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/blinddrams/message Support this podcast: https://anchor.fm/blinddrams/support

In this episode of GoGreenfields, River and Terran, once again, tackle some of the craziest recipes from around the United States.  In this third episode of the Foods by State series, they take on South Dakota's Chislic and Idaho's Ice Cream Potato.   The first question that had to be answered was “what is Chislic?”  If you, like the co-hosts, aren't from the Dakotas, then you'll probably be asking the same thing.  Chislic, classically, is deep-fried cubes of mutton or lamb.  It is believed to have originated in Germany and to have come to the New World with early immigrants.  Today, Chislic is made with a variety of red meats, including venison and beef steak.  For this episode, steak sirloin bits were used. What goes better with meat than potatoes? Perhaps Idaho's famous ice cream potato! Ok, it's not exactly the starch that you would imagine being plated beside a helping of Chislic, but it could be a perfect dessert course.   Get River's CutieGoods here   Foods by State: Chislic   Ingredients  3 pounds organic sirloin steak, cut into 1/2-inch cubes* ¼ cup brown sugar ¾ cup Worcestershire sauce 1 teaspoon onion salt 2 Tablespoons chili powder 1 Tablespoon ancho chile powder 1 ½ teaspoons liquid smoke flavoring 2 Tablespoons Traeger Saskatchewan Rub black pepper to taste 2 cups olive oil for frying  *We asked our butcher to pre-cut the meat for us!   Directions Place pre-cut meat into a large mixing bowl and add sugar and Worcestershire sauce.  Stir until coated. Add all of the dry ingredients and stir again to ensure an even coating on the meat. Cover the bowl with a towel and move to the refrigerator for at least one hour. Prepare a plate by laying two or three layers of paper towel over it. Heat olive oil in a frying pan over medium heat and carefully add meat.  Cook this in batches to ensure that all cubes have contact with the bottom of the frying pan. Remove from the oil after 3 minutes and place on the prepared plate. Allow the cooked meat to sit for at least two minutes before serving. Foods by State: Dairy-Free, Gluten-Free Ice Cream Potato   Ingredients 2 pints Oatly Non-Dairy Ice Cream 3/4 cups organic cacao powder 1/2 cup Shredded Coconut Turmeric solution* Coconut whipped cream Lemon starbursts Organic licorice Finely chopped mint leaves *This all natural food dye is created by combining 1/2 cup water and 1 teaspoon turmeric over medium heat.  Bring to a boil and then reduce to a simmer, until the solution is reduced to half its original volume.    Directions The first step is to form a potato shape with your ice cream.  The easiest way to do this is to scoop about 1/2C - 3/4C ice cream onto a piece of plastic wrap.  Wrap the ice cream and gently, but firmly use your hands to form an oval shape.  Once these are formed.  We found it best to temporarily unwrap them so we could smooth the shape slightly, and then rewrap before placing them in the freezer.   Freeze for a minimum of two hours. Roll the frozen ‘potatoes' in a bowl of cacao powder until fully coated. Then, return to the freezer To create your toppings, begin by pouring the shredded coconut in a small bowl.  Add the turmeric solution a few drops at a time, gently combining by hand, until you've achieved a cheddar-like color.  The soft yellow candies can be unwrapped and will be used to mimic slabs of butter.  The organic licorice must be finely cut to resemble bacon bits. Chop your mint leaves finely, to create the look of chives.  Remove the potatoes from the freezer and cut a small slit in each.  Top with whipped cream to give the look of sour cream and your other toppings. Serve and enjoy!   Be sure to share your outcome with us on social media! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products Traeger Saskatchewan Rub Liquid Smoke Oatly Non-Dairy Ice Cream Shredded Coconut Organic licorice Organic cacao powder       This episode is brought to you by:   Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!