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*Functional testing special offer (get $100 off DUTCH or GI Map test)My endo must-havesLifestyle:-Acupuncture-Warm Womb + Heat Therapy (Socks, Heating Pads, ginger tea, Infrared sauna, Warm Foot Soaks)Castor oil packs-Teas: chamomile, ginger, red raspberry leaf-Pelvic floor therapy-Cycle syncing-Creams: Kalaya, Magnesium spray/cream, Tigerbalm, Somedays Cramp cream)-Epsom salt baths-TENS machine-Comfy clothes/pantsFood:-Minimize: caffeine, sugar, alcohol, red meat and dairy (inflammatory foods)-Enjoy ginger shots-Eat omega-3-rich fish 2-3 times per week-Eat berries -Eat citrus-Go gluten-free -1 Tbsp flaxseeds-Turmeric (curcumin)- Avoid: raw food and ice-cold food/drinksSupplements:-Omega-3-Curcumin-NAC-Vitex-Dong quai-Rehmannia-Crampbark-Ginger-Magnesium-CoQ10, L-cartinine, ALA-Zinc-FolateBooks:- Heal Endo Katie edmonds- Endo unfiltered Erin Barnett- How to Endo Bridget Hustwaite- Know Your endo Jessica MurnaneDISCOUNTS:-40% off Cozy Earth with code: HWHPODCAST-15% off at MUDWTR using code: ALEXADELE-10% off at Pascoe using code: ALEXKING10- Discount on Canadian Supplements: https://ca.fullscript.com/welcome/aking- Discount on US Supplements: https://us.fullscript.com/welcome/aking1654616901For podcast inquiries email: holisticwomenshealthpodcast@gmail.com
In this episode, you'll learn how a daily tablespoon of apple cider vinegar can stabilize blood sugar and aid fat loss. Dr. Jockers explains how it boosts your metabolism and improves digestion. You'll discover how it helps reduce cravings by balancing blood sugar levels, preventing those "hangry" moments. Apple cider vinegar also supports gut health by strengthening your microbiome and reducing inflammation, making it a simple yet effective wellness boost. In This Episode: 00:00 Introduction to Apple Cider Vinegar Uses 02:53 One Tablespoon a Day: Improve Blood Sugar and Burn Fat 03:50 Deep Dive: Benefits of Apple Cider Vinegar 08:58 Practical Tips for Using Apple Cider Vinegar 10:54 Conclusion and Final Thoughts Explore the health benefits of C60, a Nobel Prize-winning antioxidant that optimizes mitochondrial function and fights inflammation. Visit shopc60.com and discover how to boost your immune system, detox your body, and increase energy. Use promo code 'Jockers' for 15% off your first order. Start your journey to better health with C60 today! Unlock the full potential of your digestion with MassZymes by BiOptimizers, the most potent digestive enzyme on the market. With up to 500% more protease than other leading brands, MassZymes helps break down protein efficiently, preventing gut issues and improving nutrient absorption. Whether you're over 35 and facing natural enzyme decline or just want to enhance your digestive health, MassZymes offers a comprehensive solution. Try it risk-free today with BiOptimizers' 365-day money-back guarantee and experience the difference. Visit bioptimizers.com/Jockers and use code 'Jockers' to save 10% on your first order! “Take 1 tablespoon of apple cider vinegar per day to stabilize blood sugar and melt away body fat.” - Dr. Jockers Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio Resources: Visit https://shopc60.com/jockers – Use code “JOCKERS” to get 15% off! Visit biOptimizers.com/Jockers Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/
NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle's career to Samantha's cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day! Follow Kyle Busch: https://www.instagram.com/rowdybusch Follow Samantha Busch: https://www.instagram.com/samanthabusch This episode is brought to you by NASCAR. It's all happening this Sunday, April 27th at 3 PM Eastern on FOX. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw Sweet Tea Chicken: Sauce: * ¾ cup mayonnaise * ¼ cup buttermilk * ¼ cup distilled white vinegar * 1 TBSP fresh cracked pepper * 1 ½ tsp dark brown sugar * 1 ½ tsp kosher salt * ½ tsp Dijon mustard * ½ tsp garlic powder * ½ tsp Worcestershire sauce * 1/8 tsp cayenne pepper 1. Whisk all ingredients until smooth. Pimento Cheese: * 3 cups shredded extra-sharp cheddar cheese * 8 ounces cream cheese * ½ cup mayonnaise * 1 jar diced pimentos, drained * 1 jalapeno pepper, minced * ¼ tsp garlic powder * ¼ tsp cayenne pepper * ¼ tsp onion powder * Salt and pepper to taste 1. Mix all ingredients together until combined. Chicken: * 2 TBSP kosher salt * 1 tsp baking soda * 4 Cups Extra Sweet Tea * Skinless boneless chicken breasts * 1 ½ cups flour * ½ cup cornstarch * 2 tsp garlic powder * 1 tsp fresh cracked pepper * ¾ tsp cayenne pepper * Buttermilk * Brioche Buns * Heirloom tomatoes * Pickles 1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out. 2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two. 3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through. 4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese. Ramen Noodle Coleslaw: * 1 - 14 oz bag of coleslaw * 2 green onions, sliced * 1 – 3 oz package of chicken-flavored ramen * 4 TBS sugar * 2 TBS vegetable oil * 2 TBS sesame oil * 2 TBS seasoned rice vinegar * Slivered toasted almonds * Salt 1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles 2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste 3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top Learn more about your ad choices. Visit megaphone.fm/adchoices
NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle's career to Samantha's cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day! Follow Kyle Busch: https://www.instagram.com/rowdybusch Follow Samantha Busch: https://www.instagram.com/samanthabusch This episode is brought to you by NASCAR. It's all happening this Sunday, April 27th at 3 PM Eastern on FOX. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw Sweet Tea Chicken: Sauce: * ¾ cup mayonnaise * ¼ cup buttermilk * ¼ cup distilled white vinegar * 1 TBSP fresh cracked pepper * 1 ½ tsp dark brown sugar * 1 ½ tsp kosher salt * ½ tsp Dijon mustard * ½ tsp garlic powder * ½ tsp Worcestershire sauce * 1/8 tsp cayenne pepper 1. Whisk all ingredients until smooth. Pimento Cheese: * 3 cups shredded extra-sharp cheddar cheese * 8 ounces cream cheese * ½ cup mayonnaise * 1 jar diced pimentos, drained * 1 jalapeno pepper, minced * ¼ tsp garlic powder * ¼ tsp cayenne pepper * ¼ tsp onion powder * Salt and pepper to taste 1. Mix all ingredients together until combined. Chicken: * 2 TBSP kosher salt * 1 tsp baking soda * 4 Cups Extra Sweet Tea * Skinless boneless chicken breasts * 1 ½ cups flour * ½ cup cornstarch * 2 tsp garlic powder * 1 tsp fresh cracked pepper * ¾ tsp cayenne pepper * Buttermilk * Brioche Buns * Heirloom tomatoes * Pickles 1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out. 2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two. 3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through. 4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese. Ramen Noodle Coleslaw: * 1 - 14 oz bag of coleslaw * 2 green onions, sliced * 1 – 3 oz package of chicken-flavored ramen * 4 TBS sugar * 2 TBS vegetable oil * 2 TBS sesame oil * 2 TBS seasoned rice vinegar * Slivered toasted almonds * Salt 1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles 2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste 3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top Learn more about your ad choices. Visit megaphone.fm/adchoices
Who are you today? It's easy to get stuck in our past identities, especially if we romanticize the person we used to be. Holding onto clothes, hairstyles, and roles that used to suit us, can block new magic from entering our lives. Are you clinging to the past? Are you reluctant to see yourself in your current authenticity? In today's conversation, allow yourself to reimagine the way you show up in the world. Don't be afraid to step into the now, the world needs the person you are today! What am I reading?The Keeper of Lost Spirits by E.M. Anderson https://bookshop.org/a111301/9780778368526Mind Magic: The Neuroscience of Manifestation and How It Changes Everything by James R. Dotyhttps://bookshop.org/a/111301/9780593541142https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Undressed by sombr What's for dinner?Creamy Tomato Tofu Pasta Ingredients:1 block tofu 1 can diced tomatoes Diced garlic2 onions1 red pepper3 tablespoons sun-dried tomatoes in olive oil 2-3 tablespoons miso1/4 cup tomato paste Fresh chopped basilFresh chopped parsley 1/2 cup half & half or milk of choice (more if needed) Red pepper flakes1/2 cup grated Parmesan cheese Salt and pepper Instructions: Preheat oven to 425 degrees. Roughly chop red pepper and onions, drizzle with olive oil and salt and pepper. Spread on a parchment lined cookie sheet, roast until tender. Blend tofu and diced tomatoes in blender. Sauté garlic and sun-dried tomatoes in olive oil, about 2 minutes. Add miso paste and tomato paste, sauté 1 more minute. Add roasted veggies and olive oil mixture to blender with tofu tomato mixture, blend until thoroughly combined, adding milk to achieve desired consistency. Return blended mixture to sauté pan, add chopped herbs, Parmesan cheese, red pepper flakes, and salt and pepper. Boil pasta according to instructions, drain, and add to sauce. Serve with crusty bread. Enjoy! Avocado Froyo BarkIngredients:2 cups plain nonfat Greek yogurt2 ripe, fresh avocados, halved, pitted, peeled & mashed (Plus more avocado for serving, if desired)2 Tbsp. honeyJuice of 2 limes1/2 cup fresh strawberry slices1/2 cup fresh blueberriesInstructions:Prepare a baking sheet by lining it with parchment paper. Set aside.In a high-speed blender combine the yogurt, mashed avocados, honey and lime juice. Blend until combined and smooth.Spread the yogurt-avocado mixture onto the prepared baking sheet using an offset spatula into an even layer.Sprinkle the yogurt mixture evenly with strawberry slices and blueberries.Freeze the yogurt bark for at least 4 hours, or overnight.Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately.https://pin.it/1qXq1MurnSupport the show
At times it feels like we're living in a moment of overwhelming dissension; a time where many are choosing greed and hate over generosity and love. But is that the whole story? This past weekend, we saw millions of people rise up across America. We even watched supporters in other nations join the cause. This fierce illustration of resistance was fueled not only be outrage, but also by love and hope; hope for a more just and compassionate future for all. This is the hope that we need to hold onto. Darkness may be present, but so is light. As we sink deeper into our spiritual practices, let us be reminded of the energy we bring to each and every moment. Together, may we become the light we wish to see in the world. What am I reading? Check out my shop!https://bookshop.org/shop/witchywomanwalkingWedding People https://bookshop.org/a/111301/9781250899576Gentle: Rest More, Stress Less, and Live the Life You Actually Wanthttps://bookshop.org/a/111301/9781538765210What's playing on repeat?When Love Comes to Town by U2 & B.B. KingWhat's for dinner?Salmon Salad w/ Greek Yogurt & Avocado1 can wild-caught salmon1/2 a medium-sized avocado 1/4 cup plain Greek yogurt1/4 cup diced red onion1/4 cup fresh dill, chopped1/2 tsp garlic powder1/2 a lemon, juice only1 tablespoon capersSalt + pepper, to tasteAdd all prepped ingredients into a large bowl.Mash up salmon and avocado, then stir everything together to combine well. Season with salt and pepper, as needed.Serve over greens or quinoa or on a slice of sourdough bread or wrapped in a pita! Blueberry Banana Oat BarsFor the blueberry chia jam:2 cups blueberries, fresh or frozen2 Tbsp maple syrup2 Tbsp chia seeds For the bars:2 cups rolled oats 1 tsp baking powder2 medium-size ripe bananas, mashed (about 1 cup)1/4 cup maple syrup1 tsp vanilla extracthttps://www.runningwithspoons.com/blueberry-banana-oat-bars/Support the show
Welcome back to The Keto Vegan Podcast! I'm Rachel—your host, kitchen alchemist, and apparently, serial cheese-maker with the memory of a distracted goldfish. So, confession time: I was halfway through perfecting what I genuinely thought was a brand-new smoked garlic tofu cream cheese when I had a vague flashback. You know the kind—like déjà vu wearing a tofu-stained apron. A quick scroll through my own episodes later and yep… turns out I've already done a tofu cheese. Oops. BUT! Before you roll your eyes and mutter “she's lost the plot,” let me assure you—this version's had a glow-up. It's bolder, smokier, and comes with roasted garlic swagger. So while this may technically be Cheese 2.0, it's also an ode to creative forgetfulness and embracing your inner culinary goldfish. In this episode, I'll walk you through the new take on the tofu cheese recipe—with lashings of liquid smoke and mellow roasted garlic—plus the accidental genius moments, inevitable ramblings, and why I might just need to start labelling my fridge contents and my podcast archives. So, grab a spoon (and maybe a notepad to remind yourself later what you made), and let's dive into this delicious little case of cheesy déjà vu. Ingredients 1 16-oz block extra firm tofu 1/2 cup refined coconut oil 2 Tbsp lemon juice 2 Tbsp apple cider vinegar 2 Tbsp mellow white miso paste 2 Tbsp extra virgin olive oil 1 clove garlic 2 tsp sea salt 1/2 tsp ground black pepper 1/4 cup plain unsweetened non-dairy milk Instructions BLEND: Add all ingredients to your food processorand process starting on a low speed and slowly increasing to high. Blend on high for about 4-5 minutes, stopping to scrape the sides down as needed. The mixture will get really smooth and shiny towards the end which is exactly what we want! If it's not shiny yet, keep blending. SET: If you just want to use this cheese as a spread, transfer the mixture to a large airtight container. If you want a cheese that holds its shape on a platter or can be moulded into a log, transfer the mixture to a silicone mold or plastic-lined airtight container. Cover and place it in the fridge for at least3-5 hours to fully set. If you're shaping the vegan goat cheese, I would let it set in the fridge for at least 6-8 hours. SHAPING(optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic goat cheese logs once it's set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container. Then, use your hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving. SERVE: When you're ready and the tofu cheesehas firmed up, remove it from the fridge and unwrap it or pull it out of the silicone mold as needed. Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favourite veggies. Use it to veganize all your favourite recipes that call for soft goat cheese! STORE: Store leftovers in an airtight container in the fridge for 5-7 days. You can also freeze leftover cheese in an airtight container for up to 8 weeks. Defrost in the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you're defrosting. Nutrition Serving: 1/3 of 1 tube Calories: 125kcal Carbohydrates: 2g Protein: 2g Fat: 12g Saturated Fat: 8g Polyunsaturated Fat: 3g Sodium: 504mg Sugar: 1g From Valuable Resources For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/ #KetoVeganCheese #DairyFreeKeto #VeganCheeseLovers #PlantBasedKetoSnacks #LowCarbCheese #KetoCheeseIdeas #VeganKetoDietTips #NonDairyCheese #KetoFriendlyCheese #CheesyAndVegan #KetoCheeseBoard #VeganKetoMeals #KetoCheeseAlternatives
Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices
Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices
Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices
Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices
Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices
Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices
Join me for my next live video on the Substack app. Live Video and Recipes will eventually be paywalled as a perk for Subscribers so join me nowStephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscribersGet the Recipe we made:GRANDMA BEA'S DILLY CRACKERSServes 8Ingredients(2) 12 oz packages of oyster crackers1 package Hidden Valley Ranch Original Dressing MixOr alternately2 Tbsp Dried Dill1/3 cup fresh dill minced4 Tbsp garlic powder1 tsp black pepper2 tsp fine sea salt2/3 cup olive oilInstructionsPreheat oven to 250Put all dressing ingredients in a 3 qt Jumbo plastic Ziploc Bag and shakeDistribute crackers evenly on two large baking sheets covered in foilBake for 20 minutesShake pans to redistribute crackersTurn oven off but leave pans in the oven for 15 more minutes so crackers have more time to lightly brown.Crackers will keep in an airtight container for about 30 days.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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
Join me for my next live video on the Substack app. Live Video and Recipes will eventually be paywalled as a perk for Subscribers so join me nowStephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscribersGet the Recipe we made:GRANDMA BEA'S DILLY CRACKERSServes 8Ingredients(2) 12 oz packages of oyster crackers1 package Hidden Valley Ranch Original Dressing MixOr alternately2 Tbsp Dried Dill1/3 cup fresh dill minced4 Tbsp garlic powder1 tsp black pepper2 tsp fine sea salt2/3 cup olive oilInstructionsPreheat oven to 250Put all dressing ingredients in a 3 qt Jumbo plastic Ziploc Bag and shakeDistribute crackers evenly on two large baking sheets covered in foilBake for 20 minutesShake pans to redistribute crackersTurn oven off but leave pans in the oven for 15 more minutes so crackers have more time to lightly brown.Crackers will keep in an airtight container for about 30 days.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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
Ever wondered how to make cannabis-infused brownies that actually taste amazing AND hit just right? In this episode, we follow Stephanie's Brownie Recipe and show you how to infuse them properly for a delicious and potent treat. Whether you call them weed brownies, pot brownies, marijuana brownies, or just the best way to elevate your edible game, we've got you covered!We break down:✅ How to decarb your cannabis (because raw weed won't get you high!)✅ How to infuse butter properly for maximum potency & flavor✅ How to dose your edibles safely (because no one wants to be that person)✅ Step-by-step guide following an old-school brownie recipe for the perfect mix of fudgy and cakeySo grab your cannabutter, preheat that oven, and let's get baked—literally!
Jack Osbourne and Nick Viall, fast friends from Fox's Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We're spilling tea, talking British History, and I'm getting the inside scoop about the Royals. Follow Jack Osbourne: https://www.instagram.com/jackosbourne Follow Nick Viall: https://www.instagram.com/nickviall This episode is brought to you by Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX SHAWARMA HUMMUS CAKE Chicken Shawarma: * ½ pound ground chicken * 1 tbsp garlic powder * 1 tbsp coriander * 1 tbsp cumin * 1 tbsp cardamom * 1 tsp cayenne * 1 tsp cinnamon * 2 tsp smoked paprika 1. Combine all seasonings together 2. Cook up ground chicken and add shawarma seasoning. Lamb Shawarma * 2 LBS boneless leg of lamb * 2 TBSP yogurt * ½ juice of lemon * 1 & ½ tsp paprika * 1 tsp turmeric * 1 & ½ tsp ground garlic * 1 tsp ground ginger * ¼ tsp ground clove * 1 tsp ground onion * Salt to taste * 1 tsp pepper * ½ tsp allspice * ½ tsp cayenne pepper * EVOO * Sliced red onion 1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible. 2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes 3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO Beef Shawarma: Shawarma Spices: * 1 tsp cumin * 1 tsp ground coriander * 1 tsp sweet Spanish paprika * ¾ tsp turmeric * ½ tsp ground cloves * ½ tsp cayenne * ½ tsp cinnamon Beef Marinade / Shawarma: * ¼ cup EVOO * ¼ cup white wine vinegar * 1 lemon * Salt and pepper * 4 garlic cloves, minced * 1 medium yellow onion, halved and sliced * 1 ½ LBS beef flank steak 1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon. 2. Cut flank steak against the grain into thin bite-sized pieces 3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered. 4. Heat cast iron and cook meat, may take up to 15 minutes. Babaganoush: * 2 pounds Italian eggplant * 2 cloves of garlic * 2 tbs lemon juice * ¼ cup tahini * 1/3 cup EVOO * 2 tbs chopped parsley * ¾ tsp salt * ¼ tsp ground cumin 1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes. 2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible. 3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy. 4. Stir in parsley, salt and cumin. You may need more salt and lemon juice. Cake: * 6 slices of pita bread sliced in half * 1 cup diced pickled onions * Garlic sauce * Hummus * Toum * Babaganoush * Shawarmas * chopped parsley for garnish * paprika for garnish * Olives 1. Layer: * Half of pita pocket * garlic sauce * babaganoush * chicken shawarma * pickled onions * repeat with lamb * repeat with beef 2. Spread the hummus around the pita layers similar to icing a cake. 3. Top with olives, paprika, parsley, garlic sauce dollops on bottom Learn more about your ad choices. Visit megaphone.fm/adchoices
Jack Osbourne and Nick Viall, fast friends from Fox's Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We're spilling tea, talking British History, and I'm getting the inside scoop about the Royals. Follow Jack Osbourne: https://www.instagram.com/jackosbourne Follow Nick Viall: https://www.instagram.com/nickviall This episode is brought to you by Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX SHAWARMA HUMMUS CAKE Chicken Shawarma: * ½ pound ground chicken * 1 tbsp garlic powder * 1 tbsp coriander * 1 tbsp cumin * 1 tbsp cardamom * 1 tsp cayenne * 1 tsp cinnamon * 2 tsp smoked paprika 1. Combine all seasonings together 2. Cook up ground chicken and add shawarma seasoning. Lamb Shawarma * 2 LBS boneless leg of lamb * 2 TBSP yogurt * ½ juice of lemon * 1 & ½ tsp paprika * 1 tsp turmeric * 1 & ½ tsp ground garlic * 1 tsp ground ginger * ¼ tsp ground clove * 1 tsp ground onion * Salt to taste * 1 tsp pepper * ½ tsp allspice * ½ tsp cayenne pepper * EVOO * Sliced red onion 1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible. 2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes 3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO Beef Shawarma: Shawarma Spices: * 1 tsp cumin * 1 tsp ground coriander * 1 tsp sweet Spanish paprika * ¾ tsp turmeric * ½ tsp ground cloves * ½ tsp cayenne * ½ tsp cinnamon Beef Marinade / Shawarma: * ¼ cup EVOO * ¼ cup white wine vinegar * 1 lemon * Salt and pepper * 4 garlic cloves, minced * 1 medium yellow onion, halved and sliced * 1 ½ LBS beef flank steak 1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon. 2. Cut flank steak against the grain into thin bite-sized pieces 3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered. 4. Heat cast iron and cook meat, may take up to 15 minutes. Babaganoush: * 2 pounds Italian eggplant * 2 cloves of garlic * 2 tbs lemon juice * ¼ cup tahini * 1/3 cup EVOO * 2 tbs chopped parsley * ¾ tsp salt * ¼ tsp ground cumin 1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes. 2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible. 3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy. 4. Stir in parsley, salt and cumin. You may need more salt and lemon juice. Cake: * 6 slices of pita bread sliced in half * 1 cup diced pickled onions * Garlic sauce * Hummus * Toum * Babaganoush * Shawarmas * chopped parsley for garnish * paprika for garnish * Olives 1. Layer: * Half of pita pocket * garlic sauce * babaganoush * chicken shawarma * pickled onions * repeat with lamb * repeat with beef 2. Spread the hummus around the pita layers similar to icing a cake. 3. Top with olives, paprika, parsley, garlic sauce dollops on bottom Learn more about your ad choices. Visit megaphone.fm/adchoices
Barbecued lamb with avocado feta whip Cook time: 12 minutes Prep time: 15 minutes Serves: 4 4 lamb shoulder chops (about 400-500g) 150g soft cows feta 1 small avocado 1 Tbsp sour cream 2 Tbsp sunflower oil 1 Tbsp avocado oil 3 cloves garlic, crushed 1 lemon 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad. For the salad Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.
20250211 Herbies Community Cooking Corner Originally Broadcasted February 11, 2025, on ACB Media 5 Participants joined Herbie for another cooking adventure. This time: Snicker Doodle Muffins presented by Heidi. If you cook along, you need the following: Cooking spray 3/4 C. plus 2/3 C. sugar 2 1/3 C. all-purpose flour 1 Tbsp plus 1/2 tsp ground cinnamon 1 1/2 sticks (12 Tbsp) unsalted butter (at room temperature) 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 3 large eggs 1 C. sour cream 1 tsp pure vanilla extract Subscribe to the ACB Cooks email list Email the ACB Cooks Find the Cooking Corner on Youtube Find out more at https://acb-community.pinecast.co
Ok amazing community, don't be shy. Today's conversation is all about love. Intimacy and essential oils is a powerful and heartfelt conversation that is much needed if you as us. So tune in and learn the fun and safe ways we like to use essential oils to enhance our personal intimacy, and how you could do the same. *This conversation is not for little ears, so please make sure you have us in your ears only. Grab this wonderful course below. Access to Sarah's Intimacy and Essential Oils Course, E-book and bonus Class for only $19 www.intimacyandoils.com/course Vicki's Link- http://referral.doterra.me/1214454 Sarah's Link- https://referral.doterra.me/107766 Get your FREE Sample of VMG https://theessentialoilscoop.com/vmgsamples Scoop of the Day Use Spearmint or Wild Orange to enhance the fellatio experience "O" My Massage Blend 2 Drops Lavender 2 Drops Wild Orange 2 Drops Bergamot 4 Drops Ylang Ylang 4 Drops Madagascar Vanilla with 2 Tbsp of Fractionated Coconut Oil #intamacyandessentialoils Welcome into our little essential oil world where we talk about the physical and emotional support of our 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.
20250204 Herbies Community Cooking Corner Originally Broadcasted February 4, 2025, on ACB Media 5 Participants joined Herbie for another cooking adventure. This time: Making Bread with Dannette. If cooking along, you need the following: 1 Cup warm water (110-degree f. 45-degree C.) 2 Tbsp. white sugar 1.25 oz pkg bread machine yeast (2.5 tbsp.) ¼ cup Vegetable oil 3 cups of bread flour 1 tsp. salt Subscribe to the ACB Cooks email list Email the ACB Cooks Find the Cooking Corner on Youtube Find out more at https://acb-community.pinecast.co
Mike van de Elzen shares tips to make desserts go better, and be easier to serve on the big day (Christmas!), plus shares his favourite sweet in the world - cheesecake. Choose desserts that can be prepared and easily stored for the day These can include cheesecakes, panna cotta, classic pavlova. tiramisu, brandy christmas cake and brandy ice-cream or the old classic trifle. Dessert that you can freeze can be handy. These could include cookies, brownies or Christmas mince pies. Texture's are important when serving multiple desserts. Try not to have everything soft. Break it up with a crunchy crumble, broken biscuits and nuts. Lighten the heavy creams up with fresh fruit. Strawberries, blackberries and boysenberries are in season and are perfect fat cutters. Yoghurt Cheesecake with blackberries Prep time: 30 minutes Serves: 6 250gm cream cheese 200gm plain yoghurt 4 sheets gelatine 1 vanilla pod 2 Tbsp honey 1 packet plain Digestive biscuits, crushed 1 can blackberries 2 Tbsp brown sugar 2 Tbsp icing sugar 1 punnet fresh blackberries Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. Drain the water then pour 1/2 cup boiling water over the sheets and stir. Put the cream cheese, yoghurt and honey in the bowl of a food processor. Scrape in the seeds from the vanilla pod and blitz until all combined. Add half of the gelatine mix and blitz again. Crush the biscuits until crumbly but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base. Clean the processor bowl then put the tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds. Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set. Top the cheesecakes with some fresh blackberries and dust with icing sugar to serve. Find Mike at goodfromscratch.co.nzSee omnystudio.com/listener for privacy information.
Giuseppe González built his bartending reputation at bars including Flatiron Lounge, Clover Club, PKNY, and Suffolk Arms. Now working in Las Vegas, he's made it his mission every December to share his love of coquito, a spiced rum-and-coconut drink from Puerto Rico that's essential for celebrating the holidays. For this episode, González talks with us about coquito's history and shares his recipe (below) and tips for making a batch to share with friends and family.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. Coquito TradicionalMakes about 5 ½ liters60 oz. / 5 cans evaporated milk60 oz. / 4 cans cream of coconut (such as Coco Lopez)2 Tbsp. good-quality vanilla extract6 long cinnamon sticks (preferably Mexican cinnamon)3 Tbsp. ground nutmeg4 whole star anise6 whole cloves2 liters aged Puerto Rican rumAdd all of the ingredients, except the rum, to a large pot and bring to a boil, stirring to combine. Immediately remove from the heat and let cool to room temperature. Add the rum and stir, then strain out the solids, saving the cinnamon sticks and discarding the rest. Using an immersion blender (or a blender, working in batches), blend for at least 90 seconds. Bottle for use or for gifting, adding a cinnamon stick to each bottle. Keep refrigerated. To serve, pour chilled into a small cup or glass (or add to coffee), and grate fresh nutmeg or cinnamon on top, if desired.
The boys from Country Club Adjacent stop by for Thanksgiving Dinner. I'm cookin' up a turducken, creamed spinach and a sweet potato pie while we chat about the best golf courses, country club rules, and Chase Koepka's amazing hole-in-one. And then there's Griff's gift of spot-on accents. Catch Bert and his team in New Orleans over the Big Game Weekend! It's SHIRT v SKINS with Nikki Glaser, Tony Hinchcliffe, and Adam Ray as Dr. Phil 2/08/25 at the UNO Lakefront Arena Tix at https://bertbertbert.com Follow Country Club Adjacent: https://www.instagram.com/countryclubadjacent This episode is brought to you by Hero Bread. Hero Bread is offering 10% off your order of their new recipe. Go to https://hero.co and use code BURNING at checkout. This episode is brought to you by Uncommon Goods. To get 15% off your next gift, go to https://uncommongoods.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ THANKSGIVING DINNER Cornbread Stuffing Ingredients: * 4 slices keto bread * 2 slices Keto cornbread * 3 TBSP melted butter * 1 egg * 2 stalks celery * ¼ cups leeks * ½ tsp garlic * 1 tsp Italian seasoning * ¼ tsp sage * ½ tsp salt & pepper * Olive oil * ½ tsp celery seasoning * ½ chicken broth Steps: 1. Crumble keto bread and corn bread and drizzle with olive oil, baking for 10 minutes at 350 degrees. 2. Sauté veggies in olive oil and seasonings 3. Mix egg with melted butter and chicken broth, adding sauteed veggies and mixing well. 4. Combine all ingredients and bake for 10 minutes, covered in foil Turducken Roll Ingredients: * 6 cups water * 1/3 cup kosher salt * Boneless, skinless turkey breast * 2 boneless, skinless duck breasts * 2 TBSP chopped sage * 2 TBSP chopped thyme * Salt and pepper * 2 chicken-apple sausages * 12 slices hardwood smoked bacon * 2 TBSP olive oil Steps: 1. Bring water and salt to a boil, then let cool and brine turkey for an hour. Preheat oven to 325 degrees. 2. Tenderize turkey and duck then season with herbs, salt and pepper. 3. Lay down turkey, then duck, keto cornbread stuffing, and place two sausages the length of the breasts. Roll meats up. Layer bacon slightly overlapping each other and roll onto turducken, securing with butcher's twine to form a roulade. 4. Sear roulade in olive oil on all sides then bake for 95 minutes. Gravy Ingredients: * 1 chicken bouillon cube * 1 beef stock bouillon cube * 2 ¼ cups boiling water * 4 tbsp butter * 4 tbsp flour * ½ tsp onion powder * ¼ tsp ground pepper * Salt Steps: 1. Dissolve bouillon in boiling water 2. Melt butter in saucepan. Then add flour, onion powder and pepper. 3. While stirring, pour in half of the liquid to creating a roux. Stir until thick. Add salt and pepper to taste. Creamed Spinach Ingredients: * 1 pound frozen chopped spinach * 2 tbsp butter * ½ medium onion * 2 cloves garlic * ¾ cups heavy whipping cream * 4 ounces cream cheese * 1 cup parmesan * Pinch of nutmeg * Salt and pepper Steps: 1. Thaw spinach and drain water 2. Sauté butter and onion. Once lightly browned, stir in garlic, cream, cheeses, and nutmeg. 3. Stir in spinach and add salt and pepper to taste. Learn more about your ad choices. Visit megaphone.fm/adchoices
With some amazing members of the LJCSC Dream Team, Monique & friends chat about the heartwarming traditions, favorite dishes, and unforgettable memories that make the holidays so special.From putting up Christmas trees extra early to savoring unique family recipes, you'll hear all about how the LJCSC team embraces the season with their families. They dive into everything from matching Christmas pajamas and sentimental ornaments to the joy of giving and reflecting on the meaning of the holidays.Receive a $500 voucher toward your end-of-year surgery when you book and complete your surgery on one of our select surgery days between 11/14/24 and 12/31/24.Nice, right?! (And way better than brown paper packages tied up with strings!) And it gets better… you can stack your vouchers! Have two or more “favorite things” procedures and save $500 each.LinksGet into the Holiday Spirit with a "Favorite Things" $500 VoucherHoping to get rid of your “turkey gobbler” neck this holiday season? Hear our previous episode, T-Z Plasty Update: Tightening Necklines for Men & WomenWondering what makes the BellaButton Tummy Tuck so special? Hear our previous episode, Why Your Belly Button is the Most Important Part of a Tummy TuckWatch San Diego plastic surgeon Dr. Kiersten Riedler bake her delicious cookiesTake a look at Dr. Riedler's beautifully decorated Christmas cookiesMonique's Best Ever Gingerbread Cookies recipe:Ingredients:1 cup shortening (Crisco or butter)1 cup brown sugar3 eggs2 cups molasses8 cups flour2 teaspoons baking soda1 teaspoon salt2 teaspoons ground ginger2 tablespoons cinnamonInstructions:Cream butter and sugar. Add eggs and molasses and mix. Sift together dry ingredients. Add to wet ingredients and stir. Put dough in wax paper and chill. Roll out to ½ (or less - they rise a lot) inch thick on floured cutting board. Bake at 375° for 8-10 minutes and ice and decorate with your favorite icing/toppings.Dr. Riedler's gingerbread cookies recipe:Ingredients:3 cups all-purpose flour¾ cup packed dark brown sugar1 Tbsp ground cinnamon1 Tbsp ground ginger¾ tsp baking soda½ tsp ground cloves½ tsp salt12 Tbsp unsalted butter, melted and cooled¾ cup molasses2 Tbsp milkInstructions:Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds. Add melted butter, molasses, and milk and process until soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.Spray counter or silicone pastry mat lightly with baking spray with flour, transfer dough to counter, and knead until dough forms cohesive ball, about 20 seconds. Divide dough in half. Roll dough to ¼-inch thickness. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Heat oven to 350 degrees. Use cookie cutter to cut out cookies. Space cookies ¾ inch apart on rimmed baking sheets lined with parchment paper. Repeat rolling and cutting steps with dough scraps.Bake until cookies are puffy and just set around edges, 9 to 11 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before decorating and serving.Kristen's Ultimate Bacon Green Bean Casserole recipe:Ingredients:6 strips bacon1/2 onion, finely diced1 1/2 cups chopped button mushrooms3 cloves garlic, minced2 (10.5-ounce) cans cream of mushroom condensed soup1/4 cup milk1 cup shredded Monterey Jack cheesesalt and pepper4 (14.5-ounce) cans cut green beans, drained1 1/2 cups French fried onionsLearn from the talented plastic surgeons inside La Jolla Cosmetic, the 20x winner of the Best of San Diego and global winner of the 2020 MyFaceMyBody Best Cosmetic/Plastic Surgery Practice.Join hostess Monique Ramsey as she takes you inside La Jolla Cosmetic Surgery Centre, where dreams become real. Featuring the unique expertise of San Diego's most loved plastic surgeons, this podcast covers the latest trends in aesthetic surgery, including breast augmentation, breast implant removal, tummy tuck, mommy makeover, labiaplasty, facelifts and rhinoplasty.La Jolla Cosmetic is located just off the I-5 San Diego Freeway at 9850 Genesee Ave, Suite 130 in the Ximed building on the Scripps Memorial Hospital campus.To learn more, go to LJCSC.com or follow the team on Instagram @LJCSCWatch the LJCSC Dream Team on YouTube @LaJollaCosmeticThe La Jolla Cosmetic Podcast is a production of The Axis: theaxis.io
The boys from Country Club Adjacent stop by for Thanksgiving Dinner. I'm cookin' up a turducken, creamed spinach and a sweet potato pie while we chat about the best golf courses, country club rules, and Chase Koepka's amazing hole-in-one. And then there's Griff's gift of spot-on accents. Catch Bert and his team in New Orleans over the Big Game Weekend! It's SHIRT v SKINS with Nikki Glaser, Tony Hinchcliffe, and Adam Ray as Dr. Phil 2/08/25 at the UNO Lakefront Arena Tix at https://bertbertbert.com Follow Country Club Adjacent: https://www.instagram.com/countryclubadjacent This episode is brought to you by Hero Bread. Hero Bread is offering 10% off your order of their new recipe. Go to https://hero.co and use code BURNING at checkout. This episode is brought to you by Uncommon Goods. To get 15% off your next gift, go to https://uncommongoods.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ THANKSGIVING DINNER Cornbread Stuffing Ingredients: * 4 slices keto bread * 2 slices Keto cornbread * 3 TBSP melted butter * 1 egg * 2 stalks celery * ¼ cups leeks * ½ tsp garlic * 1 tsp Italian seasoning * ¼ tsp sage * ½ tsp salt & pepper * Olive oil * ½ tsp celery seasoning * ½ chicken broth Steps: 1. Crumble keto bread and corn bread and drizzle with olive oil, baking for 10 minutes at 350 degrees. 2. Sauté veggies in olive oil and seasonings 3. Mix egg with melted butter and chicken broth, adding sauteed veggies and mixing well. 4. Combine all ingredients and bake for 10 minutes, covered in foil Turducken Roll Ingredients: * 6 cups water * 1/3 cup kosher salt * Boneless, skinless turkey breast * 2 boneless, skinless duck breasts * 2 TBSP chopped sage * 2 TBSP chopped thyme * Salt and pepper * 2 chicken-apple sausages * 12 slices hardwood smoked bacon * 2 TBSP olive oil Steps: 1. Bring water and salt to a boil, then let cool and brine turkey for an hour. Preheat oven to 325 degrees. 2. Tenderize turkey and duck then season with herbs, salt and pepper. 3. Lay down turkey, then duck, keto cornbread stuffing, and place two sausages the length of the breasts. Roll meats up. Layer bacon slightly overlapping each other and roll onto turducken, securing with butcher's twine to form a roulade. 4. Sear roulade in olive oil on all sides then bake for 95 minutes. Gravy Ingredients: * 1 chicken bouillon cube * 1 beef stock bouillon cube * 2 ¼ cups boiling water * 4 tbsp butter * 4 tbsp flour * ½ tsp onion powder * ¼ tsp ground pepper * Salt Steps: 1. Dissolve bouillon in boiling water 2. Melt butter in saucepan. Then add flour, onion powder and pepper. 3. While stirring, pour in half of the liquid to creating a roux. Stir until thick. Add salt and pepper to taste. Creamed Spinach Ingredients: * 1 pound frozen chopped spinach * 2 tbsp butter * ½ medium onion * 2 cloves garlic * ¾ cups heavy whipping cream * 4 ounces cream cheese * 1 cup parmesan * Pinch of nutmeg * Salt and pepper Steps: 1. Thaw spinach and drain water 2. Sauté butter and onion. Once lightly browned, stir in garlic, cream, cheeses, and nutmeg. 3. Stir in spinach and add salt and pepper to taste. Learn more about your ad choices. Visit megaphone.fm/adchoices
Step into the arena with Cocktails and Classics as we tackle Ridley Scott's Gladiator! Join us as we explore everything from the brutal battle scenes and iconic quotes to Commodus's sinister rise to power, we explore the cinematic brilliance and timeless appeal of the epic tale of Maximus Decimus Meridius. We'll discuss the film's stunning visuals, unforgettable performances, and its enduring legacy. Discover Maximus's journey from a loyal general to a vengeful gladiator, and enjoy our themed cocktail inspired by the film. Mix a drink, settle in, and join us as we ask: “Are you not entertained?” The Rise and Fall of Maximus: Analyze the character arc of Maximus Decimus Meridius, from a loyal general to a vengeful gladiator. Historical Accuracy: Discuss the film's historical accuracy and its liberties taken with historical events and characters. The Power of the Gladiator: Explore the film's portrayal of the gladiatorial games and the high stakes battles of the film. The Cinematic Experience: Analyze the film's stunning visuals, less than expected Hans Zimmer score, and Oscar worthy, memorable performances from Joaquin Phoenix and Russell Crowe. Themes of Power and Corruption: Discuss the film's exploration of political corruption, the abuse of power, and the consequences of tyranny. Gladiator Cocktails: From Dinners Done Quick: 2 ounces honey flavored whiskey 1 Tbsp fig preserves 3 ounces 100% pomegranate juice (such as Pom) From Tipsy Bartender: 75 oz Amaretto 75 oz Southern comfort 2 oz Orange juice 2oz Lemon lime soda Are you a fan of historical epics? Share your thoughts on Gladiator and your favorite scenes on Instagram! Don't forget to spread the word about the podcast! Subscribe and leave a rating wherever you listen. Our Website Our Instagram
Bored housewife seduces hot pizza guy for free pizza, but is desire worth $29.99? Do I have your attention yet? This short film was fantastic! It was cheesy, gooey, funny, and full of parmesan and tomato sauce. This was such a fun interview and I hope that one day you can all watch this short film. Pizza Anytime Ingredients For the Parmesan Salt ¼ cup freshly grated Parmesan cheese 2 Tbsp. kosher salt For the cocktail 1 Tbsp. everything bagel spice mix, plus more for garnish 2 oz. vodka 4 oz. marinara sauce ¾ oz. fresh lemon juice ⅛ tsp. hot sauce 1 lemon wedge Parmesan Salt Pork pepperoni slice and lemon wedge, for garnish Directions The Parmesan Salt In a small bowl, combine the Parmesan and salt. Using the tips of your fingers, smoosh the salt and cheese together until evenly mixed. (Alternatively, you can use a spice grinder or mortar and pestle, if available.) The cocktail In a glass or small bowl, combine the everything bagel spice and the vodka. Let sit for 10 minutes to infuse, then strain the vodka through a fine-mesh strainer into a shaker, discarding the solids. Add the marinara sauce, lemon juice, and hot sauce. Shake briefly, without ice, to combine. Use a lemon wedge to moisten the rim of a tall glass and then dip it in the Parmesan Salt to coat the rim. Fill the glass with ice and pour in the contents of the shaker. Garnish with a pepperoni slice and a lemon wedge on a pick and sprinkle some everything bagel seasoning over the top. Serve with a bubble tea straw. the camera cuts to his face looking stupid as hell. cheese drips, a glob of it. you feel aroused, but confused. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support
The holidays are here, and with them come festive gatherings, family meals and treats at every turn! In this special holiday edition, Dr. Falquier helps you navigate the holiday season with tips for staying on track with your health goals while still enjoying the season's flavors and celebrations. Plus, she shares a delicious, festive recipe that's easy to make and packed with nutrients to keep you feeling good throughout the holidays (written recipe in show notes).In this episode you'll hear:1:50 - What to put on your plate2:20 – Managing alcohol consumption & keeping hydrated3:25 – Pillars of lifestyle medicine5:50 – Self-care6:25 – Recipe: Roasted vegetables with a green sauce & festive topping As referenced in the episode: Alternative Food Network Newsletter Sign-UpRoasted Vegetables with Green Sauce RecipeRecipe by: Sabrina A. Falquier, MD, CCMS, DipABLMPhysician, Professor, Culinary Instructor, Speaker, Consultant, Podcast HostCulinary Medicine, Lifestyle Medicine, Internal MedicineFounder & Owner, Sensations Salud®Yield: 4 cups roasted vegetables, and 1 cup green sauceServings: 4, Portion: 1 cup Vegetables and 1-4 Tbsp green sauceIngredients: For Roasted Vegetables• 4 cups roughly chopped vegetables of your choice. These are examples, yet choices are endless. • brussel sprouts: cut off tough end and cut in half • bell peppers: cut into chosen pieces; discard pith and seeds • cauliflower: cut into 1/2 inch slices - OK if you have small pieces and larger pieces and even crumbs • carrots: cut on diagonal about 1/2 inch slices • tomatoes: cut in half if large and put flat side down, if cherry - leave whole • purple cabbage: cut off tough end only and slice roughly 1/2 inch slices • onions: any color, stem and root end removed, quartered and peeled • summer and winter squash, peeled if needed and 1/2 inch slices• 1/4 - 1/2 tsp Kosher salt• 1/4 tsp pepper• 1 - 2 tsp Olive OilFor Green Sauce:• 4 pressed cups washed greens and hard stems/veins removed (cilantro, kale, parsley, spinach, arugula as examples.• 3/4 cup olive oil• 2 tsp lemon zest (from about 2 lemon)• 2 Tbsp lemon juice (from about 2 lemons)• 1 Tbsp red or white wine vinegar• 1/4 - 1/2 tsp Kosher saltFor topping (optional)• 1/2 cup Pomegranate seedsMethod:Heat oven to 425FPlace all vegetables in a large bowl. Drizzle vegetables with measured Olive Oil and rub with hands to make sure well coated. Sprinkle with 1/4 tsp salt and pepper. For roasting: Place vegetables on baking sheets lined with aluminum foil or parchment paper, single layer Roast for 10 minutes, and then set timer at 5-minute intervals until desired doneness (goal is some brown bits/caramelization, and heartier vegetables such as cauliflower, cabbage, carrots, winter squash and brussel sprouts to be fork tender on inside.) Roast times will vary depending on vegetable.Optional to flip vegetables at 5-minute interval.For green sauce:In food processor or blender - place your chosen greens, 3/4 cups olive oil, 2 tsp lemon zest, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, and 1/4 tsp salt.Pulse to desired consistency from textured to smooth. Taste and adjust by adding additional lemon zest, lemon juice, vinegar or salt (1/8 tsp at a time).For plating: Choose your serving platter.Place vegetables in attractive manner on platter - warm or room temperature.Top with dollops of green sauce.Sprinkle with pomegranate seeds (if using). ENJOY!notes:Vegetables can be eaten cold, room temperature or warm.Double or triple green sauce recipe and freeze, for up to 3 months, in small containers or freezer trays, to easily thaw for later use.Store in airtight container in fridge up to 7 days.More Resources: Episode 4, Healthy Eating Plate: Your Guide to Balanced Meals Episode 7, Why It's Important for Your Body to be Hydrated Episode 19, Lifestyle Medicine for a Healthier You Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin©2024 Alternative Food Network Inc. Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.
Part 1 In part one of this two-part series of Nurses Uncorked, Nurse Jessica and Nurse Erica welcome back Matthew, a registered nurse with a background in psychiatric nursing, home health care and wound care. They discuss the harsh realities in long-term care facilities, including regulatory compliance and the increasing use of non-clinicians in traditionally skilled nursing roles. The elder care industry is driven by profit, not patient welfare. Matthew shares his experiences and insights into the corruption and challenges faced in long-term care, which are often hidden from the public eye. The speakers delve into taboo issues such as no-CPR policies and 'do not send out' policies, the implications on patient rights, and the legal accountability of nursing staff. They highlight the dangers of medication administration by inadequately trained staff, the manipulation of regulations to maintain compliance, and alleged cover ups. In this conversation, the speakers discuss the alarming realities of long-term care facilities, highlighting tragic outcomes, the emotional toll on families. A comprehensive overhaul of the system is needed to ensure better care for seniors. Awareness of these issues is crucial for families considering long-term care. Thank you to our Enema Award Sponsor, Happy Bum Co. Please visit https://happybumco.com/ and use promo code NURSESUNCORKED for 15% off your first bundle. Thank you to our sponsor, Stink Balm Odor Blocker! Please visit https://www.stinkbalmodorblocker.com/ and use promo code UNCORKED15 for 15% off your purchase! Interested in Sponsoring the Show? Email with the subject NURSES UNCORKED SPONSOR to nursesuncorked@nursesuncorked.com Help Us Keep This Podcast going and become an official Patron of Nurses Uncorked! Gain early access to episodes, patron only bonus episodes, giveaways and earn the title of becoming either a Wine Cork, Wine Bottle, Decanter, Grand Preserve, or even a Vineyard member for exclusive benefits! Benefits also include patron only Zoom parties, newsletters, shout-outs, and much more. https://patron.podbean.com/nursesuncorkedpodcast Chapters 00:56 Introduction and Guest Welcome 02:54 Guest's Nursing Background 04:54 Cocktail of the Week 08:35 Regulations and Practices Differ Place to Place 12:25 Levels of Care in Long-term Care 16:00 COVID-19's Impact on Long-term Care 23:45 Med Techs and Directors of Wellness 26:34 The Taboo of Withholding CPR 34:28 Do Not Send Out Policies 41:07 Problem of the Week 46:20 Nursing Home Patient Death Ruled Homicide Due to Caregiver Neglect 56:45 Medication Errors and Cover-Ups 1:08:10 Enema of the Week Award Don't Miss Part 2 Next Week! Follow Matthew at: Tiktok: @themassholemcguido https://www.tiktok.com/@themassholemcguido?_t=8r5ukGBnvN1&_r=1 Erica's Merch/T-shirt: https://www.etsy.com/shop/TheNurseErica CPR Withheld Video: https://youtu.be/6O7DuIQ17SM?si=MSXFQXmOHbEziAJI National Donate Life Registry: https://registerme.org/ Cocktail of the Week: The Jessica Whiskey Sour: 1 Tbsp freshly squeezed lime juice 1Tbsp simple syrup Several splashes of Aromatic Bitters 1 1/2 oz (Kentucky Bourbon) Whiskey Shake in mixer and garnish with lime New episodes of Nurses Uncorked every Tuesday (Monday for patrons!). Help us grow by giving our episodes a download, follow, like the episodes and a 5 ⭐️ star rating! Please follow Nurses Uncorked at! https://www.tiktok.com/@nurses.uncorked?_t=8drcDCUWGcN&_r=1 https://instagram.com/nursesuncorked?igshid=OGQ5ZDc2ODk2ZA== https://youtube.com/@NursesUncorkedL https://www.facebook.com/profile.php?id=100094678265742&mibextid=LQQJ4d You can listen to our podcast at: https://feed.podbean.com/thenurseericarn/feed. https://podcasts.apple.com/us/podcast/nurses-uncorked/id1698205714 https://spotify.link/8hkSKlKUaDb https://nursesuncorked.com DISCLAIMER: This Podcast and all related content published or distributed by or on behalf of Nurse Erica, Nurse Jessica Sites or Nurses Uncorked Podcast is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions expressed or contained herein are not intended to serve as legal advice, or replace medical advice, nor to diagnose, prescribe or treat any disease, condition, illness or injury, and you should consult the health care professional of your choice regarding all matters concerning your health, including before beginning any exercise, weight loss, or health care program. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment. Any information or opinions provided by guest experts or hosts featured within website or on Nurses Uncorked Podcast are their own; not those of Nurse Jessica Sites, Nurse Erica or Nurses Uncorked Company. Accordingly, Nurse Erica, Nurse Jessica Sites and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. All content is the sole property of Nurses Uncorked, LLC. 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Nancie McDermott is back with us! She's here to talk about the amazing new book she's part of, When Southern Women Cook: History, Lore and 300 Recipes with Contributions from 70 Women Writers. Get her recipe for Virginia Brock's Georgia-Style Brunswick Stew below! A food writer and cooking teacher based in Chapel Hill NC. A former Peace Corps volunteer in Thailand, Nancie has authored 14 cookbooks, including Southern Cakes: Southern Soups and Stews; Real Thai; and The Wok & Skillet Cookbook. Nancie has written for Food & Wine, Bon Appétit, and Fine Cooking, and her Southern Living cover story on Thanksgiving pies was nominated for a James Beard award. Her television appearances include playing a cake historian on Alton Brown's "Good Eats”; and leading Thai market tours on the Discovery Channel. Nancie shares recipes and stories on her YouTube channel, and on her Substack newsletter, “Cabbage & Cake”. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier. NANCIE'S LINKS: Website Facebook YouTube Substack Instagram Threads Twitter LinkedIn Virginia Brock's Georgia-Style Brunswick Stew Ingredients 3½ lbs boneless pork, Boston butt, shoulder, or country-style ribs 2-3 Tbsp vegetable oil 2 lbs ground beef 1 lb ground turkey 1 can (28-oz) whole peeled plum tomatoes, with juice 1 can (28-oz) chopped tomatoes, with juice 1 bottle (20-oz) hickory-smoked barbecue sauce 1 can (14.5 oz) cream-style corn 1 can (14.5 oz) whole-kernel corn, or 1½ cups frozen corn 1 Tbsp Worcestershire sauce 1 Tbsp hot sauce, like Tabasco or Texas Pete 1 Tbsp black pepper 2 tsp salt 2 cans (15-oz) sweet peas like LeSeur, drained Directions Cut pork in chunks, place in large stockpot or Dutch oven, and add watrr to cover. Over high heat, bring to a boil and cook, skimming off foam as it rises, for 20 minutes. Lower heat to maintain a gentle simmer, and cook until pork is tender enough to pull apart with two forks, 2-3 hours. Transfer pork to a large bowl or platter, reserving stock for stew. Allow to cool to room temperature; then pull apart and roughly chop into small pieces. Meanwhile, heat a large skillet over medium-high heat and add vegetable oil, swirling to coat pan. Crumble in ground beef and ground turkey and cook, turning and pressing to help cook evenly. When meat is cooked through, remove from heat and set aside. Combine cooked pork, beef, and turkey in a stockpot or large Dutch oven. Add 2 cups pork stock, reserving remaining stock to use if needed. Add tomatoes with juice, barbecue sauce, cream-style and whole-kernel corn, Worcestershire sauce, hot sauce, pepper, and salt. Bring to a lively boil over medium-high heat, stirring often. Lower heat to maintain a gentle but visible simmer, and cook, stirring occasionally, for 1 hour and 15 minutes. Stir and scrape bottom often to avoid stew sticking or burning. Add more pork stock, if stew becomes dry or starts to stick. (Use chicken broth or water if stock is gone). When stew is ready, gently stir in the drained peas. Cook 5 minutes more and serve hot in bowls, with saltine crackers. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books
In this episode of Small Beginnings with Sara, I'm sharing some fall reflections, personal updates, and how God is moving in our everyday lives. Inspired by Genesis 28:16-19, we'll explore how God's presence is always with us, even when we aren't aware of it.Here's what's in today's episode:God's Presence in Everyday Life: Jacob's story in Genesis 28 reminds us that God is with us, even in the ordinary moments. We'll talk about how we can become more aware of Him in our day-to-day lives.Earl's Vision and Healing: Earl had a lens implant surgery, and seeing his vision restored has been such a blessing. This experience has been a reminder of how God brings clarity, both physically and spiritually.Creating a Peaceful Home: After decluttering and hanging up my artwork, our home feels peaceful and joy-filled. I'll share how this transformation has impacted me and how creating a sanctuary at home can help us feel more grounded.Grain-Free Granola Recipe: I'm sharing my favorite recipe for a high-protein, grain-free granola that's perfect for breakfast or snacks.Move Your Body: Whether it's taking a walk, lifting weights, or stretching, moving your body has a huge impact on your sleep and mental clarity. I'll share some tips on how I keep movement a part of my routine.Grain-Free Granola RecipeAdapted from MinimalistBaker.com.Ingredients:1-2 cups unsweetened coconut flakes2 cups slivered raw almonds (or cashews)1 ½ cups raw pecans1 cup raw walnuts3 Tbsp chia seeds½ cup flaxseed meal½ cup hempseed hearts1 cup unsalted sunflower seeds2 Tbsp ground cinnamon4 Tbsp coconut sugar1 tsp sea salt½ cup coconut oil2 Tbsp vanilla extract⅓ cup maple syrup (or honey)½ cup dried fruit (blueberries, raisins, or cranberries)Instructions:Preheat oven to 325°F (162°C) and line a baking sheet with parchment paper.In a large bowl, combine the dry ingredients.Melt coconut oil and maple syrup together, then pour over dry ingredients. Mix well.Spread the mixture onto the baking sheet and bake for 15 minutes.Stir, then bake for another 15-20 minutes until golden.Remove from oven, stir in dried fruit, and let cool.Verse of the Week:Genesis 28:16-19 (NLT)“Surely the Lord is in this place, and I wasn't even aware of it!
20240910 Herbies Community Cooking Corner Originally Broadcasted September 10, 2024, on ACB Media 5 This time: APPLE SNICKERDOODLE MUFFINS presented by Heidi! If cooking along, you need the following: CINNAMON SUGAR TOPPING: 1/4 Cup sugar 2 Tbsp. Flour 2 tsp. cinnamon 3 Tbsp. butter room temperature APPLE SNICKERDOODLE MUFFINS: 1 large apple peeled and chopped into small cubes 1 tsp cinnamon (for Apples) 1/4 brown sugar packed (for apples) 3 Cups flour 1 Tbsp. baking powder 1 tsp. cream of tartar 1 tsp cinnamon 1 tsp. nutmeg 3/4 tsp. salt 1/2 Cups brown sugar packed 1/2 Cups sugar 1/2 Cups vegetable oil 2 eggs room temperature 1 Cup sour cream 3 tsp. vanilla extract · GLAZE: o 2/3 C. powdered sugar o 1 Tbsp. milk Subscribe to the ACB Cooks email list Email the ACB Cooks Find out more at https://acb-community.pinecast.co This podcast is powered by Pinecast.
So what would happen if you consumed just two tablespoons of extra virgin olive oil per day? Some amazing health benefits can happen! I'll show those benefits, along with how to find the best olive oil for these benefits, warning signs of bad olive oil, and the best ways to consume your 2 tablespoons each day. Let's start with the first thing that will happen to your body if you eat 2 tbsp of olive oil per day… Heart Health & Lower Blood Pressure Brain health and mental clarity Helps with joint pain and overall inflammation Cancer prevention Protection against virus cold and flu Supporting blood sugar insulin and weight loss Anti-aging benefits
Para Superstar Sydney Collier joins us with an update on the Paralympics and her new book: Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games. Auditor Melanie stops by with her fall recipe called One Pan Autumn Chicken Dinner and some Realli Bad Adz. Listen in…HORSES IN THE MORNING Episode 3514 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings.Guest: Sydney Collier on her new book: "Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games"Guest: Melanie Miksovsky - Auditor Recipe of the Month - A Fall Dish: One Pan Autumn Chicken DinnerLink: “The Cowboy and the Queen”Follow Horse Radio Network on TwitterAdditional support for this podcast provided byKentucky Performance Products, CareCredit,My New Horse, and Listeners Like You!Time Stamps:06:13 - Daily Whinnies14:00 - Sydney Collier24:45 - Melanie Miksovsky44:40 - Realli bAd AdzOne Pan Autumn Chicken Dinner(Could be Vegetarian with some chewy tofu)Ingredients5 (6 - 7 oz) bone-in, skin on chicken thighs4 Tbsp olive oil, divided1 1/2 Tbsp red wine vinegar3 cloves garlic, minced (1 Tbsp)1 Tbsp each minced fresh thyme, sage and rosemarySalt and freshly ground black pepper1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes1 lb Brussels sprouts, sliced into halves2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick2 shallot bulbs, peeled and sliced about 1/4-inch thick4 slices hickory smoked bacon, chopped into 1-inch pieces2 Tbsp chopped parsley, for garnish (optional)InstructionsPreheat oven to 425 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.Set chicken thighs over veggie/apple layer.Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.Garnish with parsley if desired and...
Para Superstar Sydney Collier joins us with an update on the Paralympics and her new book: Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games. Auditor Melanie stops by with her fall recipe called One Pan Autumn Chicken Dinner and some Realli Bad Adz. Listen in…HORSES IN THE MORNING Episode 3514 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings.Guest: Sydney Collier on her new book: "Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games"Guest: Melanie Miksovsky - Auditor Recipe of the Month - A Fall Dish: One Pan Autumn Chicken DinnerLink: “The Cowboy and the Queen”Follow Horse Radio Network on TwitterAdditional support for this podcast provided byKentucky Performance Products, CareCredit,My New Horse, and Listeners Like You!Time Stamps:06:13 - Daily Whinnies14:00 - Sydney Collier24:45 - Melanie Miksovsky44:40 - Realli bAd AdzOne Pan Autumn Chicken Dinner(Could be Vegetarian with some chewy tofu)Ingredients5 (6 - 7 oz) bone-in, skin on chicken thighs4 Tbsp olive oil, divided1 1/2 Tbsp red wine vinegar3 cloves garlic, minced (1 Tbsp)1 Tbsp each minced fresh thyme, sage and rosemarySalt and freshly ground black pepper1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes1 lb Brussels sprouts, sliced into halves2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick2 shallot bulbs, peeled and sliced about 1/4-inch thick4 slices hickory smoked bacon, chopped into 1-inch pieces2 Tbsp chopped parsley, for garnish (optional)InstructionsPreheat oven to 425 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.Set chicken thighs over veggie/apple layer.Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.Garnish with parsley if desired and...
Got a question? Text it by clicking here. Love smoothies and shakes but not sure how to make a well-balanced one? Tune in for my five-step process.As promised, here are three recipes for you to try:Remember: respond to your unique needs. Adjust as necessary.Chunky Monkey1 handful fresh spinach2 Tbs peanut butter1/2 - 1 Banana1 Tbs chocolate syrup 1 Tbs flax seed1/2 c - 1 c milk of your choice3-4 ice cubesPink Power1/2 cooked beet1/2 cup plain keifer or greek yogurt1/2 cup frozen blueberries1/2 banana1 Tbsp chia seeds1/2 c - 1 c milk your choice (depending on how thick you like it)Blueberry Peach1 large handful fresh spinach1/2 cup frozen peaches1/2 cup plain keifer or greek yogurt1 Tbsp chia or flax seeds1/2 cup blueberries1/2 cup orange juice1/2 cup milk of your choiceGet your copy of my book for Christian teen girls, Your CORE Strength on Amazon, Bookshop or virtually any online store.Have a question? Click here to leave an anonymous question or provide a topic idea. Connect with Amy:Instagram: @GracedHealth
In this episode of my live coaching series, I talk with Jessica who deals with a long follicular phase and delayed ovulation. Delayed ovulation and irregular cycles can throw off a number of things in the female body, including fertility. Jessica's main goal is to achieve a more balanced cycle - both for her overall health and her fertility journey as she and her husband try for their second child. A former primary school teacher, Jessica found her stress levels were high due to the demands of her job. She transitioned to a high school teaching role which reduced her stress significantly, the first big step in regulating hormones. The follicular phase is the first half of your menstrual cycle, starting on the first day of menstruation and lasting until ovulation. This phase involves the maturation of follicles in the ovaries, leading to the release of an egg during ovulation. A typical follicular phase lasts around 14 days. Here are some tools for regulating the hormone cycle: 1. Manage stress 2. Nutrition support: Eat for your cycle. This includes warming and cooling foods with your follicular and luteal phase. 3. Seed Cycling: Eat 1 Tbsp of flax and pumpkin seeds in your follicular phase and 1 Tbsp of sesame and sunflower in the luteal phase. 4. Hormone testing: Jessica went with the DUTCH test - this test can pinpoint specific imbalances in the hormone cycle. 5. Gut health: A healthy gut microbiome is essential for hormone metabolism. Start with a diet rich in fiber and live cultures from foods like kefir, kombucha, and fresh vegetables. Probiotics and enzymes are a great option for additional support! 6. Movement: Regular, moderate exercise can help regulate hormones and reduce stress. Start with a short walk after meals! You are invited to sign up for your own session here: https://calendly.com/drbethwestie/podcast-live-coaching?month=2024-02
Midday's What Ya Got Cookin'? segment returns. What dishes or recipes have you been obsessed with this summer? We are joined by a pair of heralded local chefs who have recipes that take advantage of Maryland's summer seafood and vegetable offerings. Gwyn Novak is a professional chef and cooking instructor who owns and operates "No Thyme to Cook," a cooking school on Solomons Island in southern Maryland. John Shields is the owner of Gertrude's at the Baltimore Museum of Art and author of several cookbooks. Both chefs shared a few of their favorite recipes with us: Grilled Peach Crostini with Whipped Ricotta - Serves 8 Ingredients: · 1 C. whole milk ricotta· Kosher salt· Freshly cracked black pepper· 4 peaches, pitted and quartered· Extra virgin olive oil· 1 loaf sourdough, thickly sliced· ¼ C. toasted pecans, chopped· 1 Tbsp. fresh lemon thyme (or fresh thyme leaves with ½ tsp. lemon zest)· 2 Tbsp. hot honey· Edible flowers for garnish Directions:To whip the ricotta: Place the ricotta in a blender or food processor with a pinch of salt and pepper. Blend until smooth and light. Season to taste. Brush the peaches with olive oil. Grill until they begin to give off juice and have grill marks. Remove from the grill and set aside. You can now slice these in half. Lightly brush the sourdough with olive oil. Grill lightly until you see grill marks. Remove from the grill. To assemble: Spread whipped ricotta onto the sourdough slices.Top with sliced peaches, toasted pecans, lemon thyme.Drizzle with hot honey. Corn, Crab and Red Pepper Salad Ingredients:3 tbsp extra-virgin olive oil1 tbsp sherry vinegar1 large garlic clove, peeled, and mashedJuice of 1 lime½ pound fresh or pasteurized backfin crabmeat, picked over for shells1 small red onion, peeled and finely minced1 medium red bell pepper, cored, seeded, cut in fine dice4 cups fresh Silver Queen (or other sweetcorn) corn kernels3 tbsp fresh cilantro leaves¼ tsp Old Bay or seafood seasoningSalt and freshly ground black pepper Directions:Combine oil, vinegar, garlic, lime juice, and whisk thoroughly. Place crab, red onion, red pepper, corn, and cilantro together in a bowl and toss gently, taking care not to break up the lumps of crab. Pour the lime dressing over top and gently toss again. Season with Old Bay, salt, and pepper to taste. Cover and chill for at least one hour before serving. Chesapeake Chargrilled Oysters - Serves 8 Ingredients:· 36 oysters, freshly shucked (on the half shell)· 1 stick salted butter· 7 cloves fresh garlic, minced· 1 tsp. crushed red pepper· 1 Tbsp. thyme· 1 Tbsp. oregano· 2 oz white wine· 8 oz. Romano or Parmesan cheese, grated· 1 Tbsp. fresh lemon juice· Fresh parsley for garnish Directions:In a saucepan, melt the butter and bring to a simmer. Add the garlic, red pepper, thyme, oregano & wine. Simmer for 2 minutes. Roasting/Grilling Oysters Pre-heat oven or grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the oven/grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese and allow the cheese to melt. Finish with a squirt of fresh lemon juice & a garnish of fresh parsley. Single-Fried Oysters with Horseradish and Tartar Sauce Ingredients:1 pint shucked oysters1 cup fine yellow cornmeal1 cup all-purpose flour1 tbsp salt 1 tbsp Old Bay seasoning1 tsp black pepper Vegetable oil, for fryingSalt and freshly ground black pepper, to taste Directions:Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt, Old Bay, and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry. Pour oil into a frying pan to a depth of 1/2 inch. Heat the oil and sauté the oysters for about 5 minutes, or until golden brown. Do not overcrowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil to paper towels and drain well. Season with salt and pepper. Note: Oyster liquor may be added to dishes for heightened flavorEmail us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.
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… I'll be sharing 7 key ingredients for you to have 1 tablespoon of each day, which puts your metabolism into a fat burning state. These ingredients have one thing in common… They work with your mitochondria to create mitochondrial uncoupling. The mitochondria are VERY important not only for health but for fat loss. When you have healthy mitochondria producing energy (ATP) it raises your metabolic rate so you burn more calories sitting on the couch. The goal is to create this process while reducing oxidative stress. Some of the items I'm going to share with you allow your body to produce ketones. Ketones act as signaling molecules that achieve 400% MORE energy via mitochondrial biogenesis. This is where mitochondrial uncoupling comes into play. The other impact we are looking to achieve comes from reducing your postprandial glucose levels. The goal is to optimize postprandial glucose levels, meaning your blood sugar levels after eating. The higher your blood sugar after eating, the faster you store body fat. When you eat food, your body converts the food into chains of sugar called glycogen. Your body has a tightly controlled system for sugar in the bloodstream, and what is considered optimal for health and fat loss is 80 mg/dL. Which is 1 teaspoon of sugar in your entire blood stream! After you've eaten, sugar in your bloodstream is elevated, which signals to your pancreas to produce insulin. Insulin is an energy sensor that shuttles the sugar out of your bloodstream, and into your cells. First the sugar gets stored in your glycogen stores, (liver and muscle cells) When your glycogen stores get full, and sugar continues to be elevated in your bloodstream, then your metabolism shuttles this sugar into your fat cells. The longer the sugar stays in your blood, the more insulin required, and the more you keep your body in a fat storage state. Postprandial glucose is a measurement of this process. The faster we can clear this glucose after eating, and efficiently pack them in your muscle and liver cells, the faster you'll burn stubborn fat and lose weight. Resources Mentioned: Natural Force Organic MCT Oil (C8) Japanese Knotweed Powder for Resveratrol Paleo Valley ACV Complex (15% off code automatically applied) Fresh Pressed Olive Oil Club. Get a $39 bottle for only $1. Capsaicin powder supplement Grains of Paradise Supplement CLA supplement REFERENCES & STUDIES: MCT Oil Caprylic Acid (C8) Studies Resveratrol study Apple Cider Vinegar study Olive Oil studies Grains of Paradise Studies
Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in.... HORSES IN THE MORNING Episode 3460 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel AssociationGuest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.Summary: In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:PASTEL DE NATA (PORTUGUESE EGG TARTS)Ingredients:2 frozen puff pastry sheets let sit at room temperature until soft5 cup heavy cream5 cup sugar4 large egg yolks (approximately 60 gr)2 Tbsp corn starch2 cups whole milkDirections: Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They'll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.
Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in.... HORSES IN THE MORNING Episode 3460 - Show Notes & Links:Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel AssociationGuest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.Summary: In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses. Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.Recipe:PASTEL DE NATA (PORTUGUESE EGG TARTS)Ingredients:2 frozen puff pastry sheets let sit at room temperature until soft5 cup heavy cream5 cup sugar4 large egg yolks (approximately 60 gr)2 Tbsp corn starch2 cups whole milkDirections: Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They'll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.
She Breaks Free....Ditch the Diet & Change Your Relationship with Food & Fitness
Tired of hearing that protein is the top macro for weight loss? Unsure how to incorporate the necessary amount into your daily diet? Feeling overwhelmed by the myriad of protein powder options and questioning their value? In this episode, I'll explain why it's worthwhile to include them in your regular diet. Many women don't consume enough protein. Powders make it easier to increase intake without having to consume more food or snack on chicken breasts – not so appealing, right? They can assist in achieving the protein levels needed for weight loss and fat loss goals. I'll also share my favorite products and my preferred way to make a shake. Favorites include: Vegan - Truvani: I prefer the peanut butter flavor, but chocolate is also good. Find it on Amazon Vegan - Orgain: Available at Costco. I wait until it goes on sale! Whey - Legion: Chocolate is my go-to flavor. Whey - Ascent: Chocolate is also my favorite here. Also available at Costco. I get it on sale! Here's my top shake recipe: - 1 cup frozen blueberries - 1 cup unsweetened vanilla almond milk - 1 cup frozen kale or spinach - 1 scoop of protein powder (vegan versions preferred as whey tends to froth too much) - 1 TBSP chia or flaxmeal for fiber - 1 TBSP MCT oil for healthy fats - A few ice cubes and possibly a little water Blend until smooth (I use a Nutribullet). I'd love to hear your thoughts! Contact me at taraj@dietditching.com. Visit my website at www.dietditching.com. Join our Facebook group: (2) She Breaks Free | Facebook.
Anna Zablah from Western States Horse Expo tells us all about this year's event. Glenn shares his recipe for Cheddar Cheese Soup and some Realli bAd Adz. Listen in…HORSES IN THE MORNING Episode 3439 – Show Notes and Links:Link to Sound File for Sight Impaired: Click HereThe HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventuresTitle Sponsor: Kentucky Performance ProductsGuest: Anna Zablah from Western States Horse ExpoFollow Horse Radio Network on TwitterAdditional support for this podcast provided by Kent, Equine Network, and Listeners Like You!Time Stamps:09:22 - Daily Whinnies17:28 - Anna Zablah30:00 - Cheese Soup Recipe49:36 - Relli bAd Adz01:08:41 - Auditor Post ShowRecipe:Cheddar Cheese Soup - 6 servings1/4 lb. bacon fine chopped1 med red union med chop (we chop fine)1/2 c celery fine chop1/2 c carrots shredded3 Tbsp AP flour3 c whole milk2 c chicken stock12 oz. grated white cheddar3 dashes Tabasco1/2 tsp Worcestershire1/2 c Moosehead Canadian Ale, room tempsalt & pepper to taste1 Tbsp sliced chives to garnish In a large heavy bottomed pot, cook bacon over medium heat until wilted Add onions, carrots to pot & cook until onions are translucent & bacon crisp. Sprinkle in flour, stir constantly for 2 min. Stir in milk & stock a little at a time, blending well. Bring to boil, then cover & simmer 15 min. Remove from heat & whisk in cheese, Tabasco, Worcestershire & ale. Salt & pepper to taste. Garnish w/ chives if desired.
Anna Zablah from Western States Horse Expo tells us all about this year's event. Glenn shares his recipe for Cheddar Cheese Soup and some Realli bAd Adz. Listen in…HORSES IN THE MORNING Episode 3439 – Show Notes and Links:Link to Sound File for Sight Impaired: Click HereThe HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventuresTitle Sponsor: Kentucky Performance ProductsGuest: Anna Zablah from Western States Horse ExpoFollow Horse Radio Network on TwitterAdditional support for this podcast provided by Kent, Equine Network, and Listeners Like You!Time Stamps:09:22 - Daily Whinnies17:28 - Anna Zablah30:00 - Cheese Soup Recipe49:36 - Relli bAd Adz01:08:41 - Auditor Post ShowRecipe:Cheddar Cheese Soup - 6 servings1/4 lb. bacon fine chopped1 med red union med chop (we chop fine)1/2 c celery fine chop1/2 c carrots shredded3 Tbsp AP flour3 c whole milk2 c chicken stock12 oz. grated white cheddar3 dashes Tabasco1/2 tsp Worcestershire1/2 c Moosehead Canadian Ale, room tempsalt & pepper to taste1 Tbsp sliced chives to garnish In a large heavy bottomed pot, cook bacon over medium heat until wilted Add onions, carrots to pot & cook until onions are translucent & bacon crisp. Sprinkle in flour, stir constantly for 2 min. Stir in milk & stock a little at a time, blending well. Bring to boil, then cover & simmer 15 min. Remove from heat & whisk in cheese, Tabasco, Worcestershire & ale. Salt & pepper to taste. Garnish w/ chives if desired.
In today's episode, Courtney and Bailey talk about life hacks. This is their fourth life hack episode, and it's fun! They explore various life hacks, such as sharing notes on the Notes app, setting a bedtime, creating a getting ready routine, wrapping iceberg lettuce in foil, hiding stuff, and so much more. If you've experimented with any of these life hacks, we'd love to hear from you! LISTEN on Apple or Spotify Favorite Things Bailey: The Berry Pickers Homemade salad dressing 3TBSP olive oil, balsamic, and kewpie mayo 2 TBSP water 1 tsp dijon and brown sugar 2-3 cloves of garlic Favorite Things Courtney: Watching movies in the theater Essential Photo Supply Episode Notes and Resources: Past Soul & Wit Episodes about life hacks Episode 65: Little Life Hacks to Make Your Life Simpler, Easier, Better (and more fun) Episode 110: Little Life Hacks (Part 2) Episode 157: Life Hacks: Season 3 Episode 155: Spring Cleaning 2023 Episode 163: Favorite Things with Carley Fortune Shared notes w/ friends (TikTok video) Wrapping a sandwich Turn a pint into fudgesicles Share notes and collaborate on iPhone Body Electric podcast Libby hoopla Bookshop.org Libro.fm Pangobooks Bailey's Bookshop PATREON: Support us on Patreon here! You will get access to a new monthly bonus episode and we'll send you a love letter. Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com Learn more about your ad choices. Visit megaphone.fm/adchoices
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