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635: Zoe's Ghana Kitchen

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After years of research and cooking, Zoe Adjonyoh is an expert on Ghanaian cuisine. She gives host Francis Lam a primer on the food of the West African nation.

Ice cream aficionada Dana Cree is the author of Hello, My Name is Ice Cream. She shares the keys to making wonderful ice cream using other sweet treats as ingredients.

Doc Willoughby loves charcoal grilling, and it shows in his many books and articles on the subject. He shares with host Francis Lam some classic coal bed setups and modern methods to achieve the full range of heat with your grill - from intense and direct to low and slow.

Contributor Daniella Cheslow takes a seat at unique dining experience with multiple courses of uncommon game such as raccoon, coyotes and turtle.



Source: https://cms.splendidtable.org/episode/635

This Labor Day, throw some brownies on the grill

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When you throw some sweets on the grill, magic happens, according to Valerie Gordon.

Valerie Gordon, the mastermind behind LA’s own Valerie Confections, loves to experiment. While traveling through Texas, Gordon fell in love with the rituals of Southern barbecue. She watched as large groups gathered around a grill, pulling off bits of meat to snack on while they talked. She began wanting to contribute her own expertise to the grilling world. But when she looked up BBQ-ready confections, all she found was grilled fruit. Not good enough, she thought. So, she began playing with cast iron skillets and Big Green Eggs (and of course, sugar!) and was wowed by what she ended up with: puffy, light clafoutis and smokey, gooey brownies.

Now she’s sharing her new favorite desserts with curious pitmasters. Try this brownie recipe on the grill this weekend!

If you are interested in learning how Valerie Gordon does it first-hand, she’ll be grilling up confections at BBQ Bootcamp, September 26 through 28.

P.S. A tip from Valerie: Try a heavy dose of salted French butter for these brownies for an irresistible taste and texture.




Source: http://blogs.kcrw.com/goodfood/2018/08/this-labor-day-throw-some-brownies-on-the-grill/

Gluten Free Quadruple Chocolate Pie Recipe

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Post image for Gluten Free Quadruple Chocolate Pie Recipe

What’s better than a chocolate pie? How about a double chocolate pie? Oh, wait … you want something even better than that? Challenge accepted. How about this Gluten Free QUADRUPLE Chocolate Pie recipe?!

There are several terms to describe this pie: amazingly indulgent, super-duper incredible, fantastically fabulous, delectably decadent … the point is, this is an excellent pie.

It starts with a chocolate cookie crust (I used Kinnikinnick gluten-free chocolate cookie crumbs), then is followed by a layer of chocolate ganache, chocolate filling, and then topped with chocolate whipped cream. It’s a chocolate lover’s heaven!

Now, looking at this recipe may be a little overwhelming at first, but please don’t be intimidated by the number of steps. All the steps are simple and basic techniques that are well worth learning. This can be made ahead, and it makes for a great dessert to bring to a party or potluck. You’ll end up looking like a baking rock star!

Gluten-Free Quadruple Chocolate Pie Recipe

Ingredients

Crust
Gluten free nonstick cooking spray
1½ cups Kinnikinnick gluten free Chocolate Cookie Crumbs
¼ cup unsalted butter, melted

Ganache
½ cup heavy cream
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1¼ cups bittersweet chocolate chips

Filling
1 cup milk
1 cup heavy cream
½ cup sugar
¼ cup cornstarch
5 large egg yolks
1 teaspoon pure vanilla extract
1/8 teaspoon kosher or fine sea salt

Topping
2 cups heavy cream
¼ cup powdered sugar
2 tablespoons unsweetened cocoa powder

Directions

Spray a 9-inch pie pan with cooking spray. Combine the crust ingredients and press firmly into the prepared pie pan. Refrigerate while preparing the filling.

Prepare the ganache by combining the cream, butter, and vanilla in a saucepan. Bring to a simmer over medium heat. Remove from heat, add the chocolate chips, and let sit for 5 minutes. Stir until the mixture is smooth and glossy. Spread half of the ganache in the pie pan over the crust. Put crust back in refrigerator. Let the rest of the ganache cool.

Prepare the filling by combining the milk, cream, sugar, cornstarch, egg yolks, vanilla, and salt in a heavy saucepan. Place over medium heat and cook, whisking, until the mixture starts to bubble and has thickened.

Strain the mixture into a mixing bowl and stir in the remaining ganache. Place a piece of plastic wrap directly on the surface of the filling and refrigerate for 1 hour.

Combine the topping ingredients and beat until stiff peaks form. Do not over-beat.

Spread the filling into the pie pan over the cooled ganache. Smooth the top with a spatula, then spoon on the whipped chocolate cream. Garnish with some cocoa powder or shaved chocolate, if desired.

Can be eaten immediately or stored in the refrigerator until serving time. Can be made a day ahead.

Servings

A gluten free recipe that serves 6.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Source: https://simplygluten-free.com/blog/2018/08/gluten-free-quadruple-chocolate-pie-recipe.html

Split Pea Pesto Gemelli with Crispy Pancetta

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Split pea pesto pasta is made with chewy gemelli spirals, tossed with crispy skillet cooked pancetta and topped with a poached egg – total comfort food.

Grief. He and I (yes, I’m personifying an emotion and making it male – I’m sure that has some sort of psychological explanation but I don’t care) have become very close this last week or so and of all the emotions out there, I have to say, he’s a jerk.

*This Split Pea Pesto Pasta recipe is sponsored by USA Pulses & Pulse Canada, a 2017 partner of Running to the Kitchen.
Split pea pesto pasta is made with chewy gemelli spirals, tossed with crispy skillet cooked pancetta and topped with a poached egg - total comfort food.

We lost our sweet pup (she was 10 but still our “puppy”), Ginger very suddenly recently. She was everything to us. My buddy that kept me company all day long while I worked from home, our morning alarm clock with her nuzzles at the side of the bed, our stuffed hedge-hog loving suckler (weimaraners do this weird thing that has many different names out there for where they basically “suckle” on things – it’s the most bizarre, hysterical and adorable behavior).

She was the sweetest, the quirkiest, the best behaved (seriously – her worst behavior was maybe laying on the couch where she wasn’t allowed when we left the house from time to time) and the prettiest. We would get stopped literally every time we were in public with her by people commenting on what a great looking dog she was, followed by pure shock that she was 10 (she barely looked or acted a day over 5).

Grief hit me hard the day she died and it hasn’t quite let up since. I’ve never been so sad my entire life (the suddenness of her death making it harder than I think this would otherwise be). Our house feels so empty and quiet without the pitter patter of her nails on the wood floors or her shaking in the middle of the night outside our door. I look over during the day to her double stacked beds we haven’t had the heart to move out of the family room and expect to see her there sprawled out in some contorted position she would always maneuver herself into to instead see them empty and perfectly fluffed. I walk past her food and water bowls in the laundry room to see them bare and miss her weird quirk where she’d lick the food bowl after drinking water every single time as if to get up anything she might’ve missed from the last meal (there was never anything there) and in turn never drip any water on the floor (told ya, she was a pretty awesomely behaved dog).

I feel so lonely working from home without her yet getting dressed and forcing myself out of the house feels like a monumental task. As an extrovert, I’ve been blindsided by this overwhelming feeling of anti-socialness.

I know time will make it easier but right now I just want to curl up in sweats on my couch with my grief and a bowl of comfort food until time can do it’s thing, however long that may be.

Crispy pan-fried pancetta is the perfect salty addition to this creamy split pea pesto pasta.

Pasta has always been my comfort food. I usually opt for thick wide noodles like pappardelle these days but, when I think about childhood comforting pasta meals my mom would make, I think of pesto and carbonara.

Mom never combined the two, pesto was usually reserved for tortellini actually and the classic carbonara never messed with but I like to buck tradition which is exactly what I did in this split pea pesto pasta. With crunchy, salty bits of pan-fried pancetta tossed in and a perfectly poached egg and parmesan shavings on top, it’s a glorious, comfort food mash up of pesto and carbonara made with one of my favorite non-noodle pasta shapes, Gemelli. I just love the chew this shape retains when it’s cooked al dente and those twirls make it great for holding onto a thick sauce like pesto.

Split pea pesto pasta is a creamy and indulgent bowl of comfort food, perfect for winter.

Making the pesto with cooked split peas as the base instead of herbs is a great way to reap all the protein and health benefits of the split pea.

As a pulse, split peas are high in protein and fiber and low in fat. This split pea pesto still has a good bit of basil in it so you get that traditional pesto flavor just with all the added benefits of the split pea. A serving of this split pea pesto pasta will get you well on your way to kicking butt at the Half-Cup Habit challenge to eat 1 1/2 cups of pulses a week too.

Crispy pancetta, a poached egg and creamy split pea pesto all tossed together with al dente gemelli pasta is pure comfort food.

While I was really excited for this recipe in partnership with USA Pulses (hey, a split pea recipe that’s not soup!) when the idea came to me and love it for the comfort it brings, the timing is more than unfortunate in what it’s become.

I’m not sure pesto and carbonara will ever have that same childhood nostalgia for me in the future. Grief’s ruined that happy memory and replaced it with this intense sadness that seems to have seeped into my bones right now.

We miss you, sweet girl.

Split pea pesto pasta is made with chewy gemelli spirals, tossed with crispy skillet cooked pancetta and topped with a poached egg - total comfort food.

Ingredients

FOR THE PESTO

  • 2 1/2 cups cooked split peas
  • 1/4 cup packed basil leaves
  • 1 large clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon pine nuts
  • salt and pepper
  • 3/4 cup water
  • 1/4 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese

FOR THE PASTA

  • 1 pound Gemelli shaped pasta
  • 1/4 pound pancetta, chopped
  • shaved/grated parmesan for serving
  • 4 poached eggs
  • red pepper flakes for serving

Instructions

FOR THE PESTO:

  1. Combine the split peas, basil, garlic, lemon juice, pine nuts, salt, pepper and water in a food processor. 
  2. With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed until the pesto is smooth.
  3. Transfer pesto to a bowl and stir in parmesan cheese. 
  4. Store in an airtight container in the refrigerator until ready to use on the pasta (you can make this ahead of time if desired).

FOR THE PASTA:

  1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente, follow package directions for cook time (usually about 9 minutes for Gemelli).
  2. Meanwhile, heat a small skillet over medium-high heat. Once hot, add chopped pancetta and cook until browned a crispy. Drain on a paper towel lined plate and set aside.
  3. Once pasta is cooked, strain, reserving about 1 cup cooking liquid.
  4. Place the pesto in the bottom of a large bowl. Add strained pasta to the bowl and toss until combined adding as much of the cooking liquid as necessary for desired consistency. 
  5. Fold in the cooked pancetta and spoon into serving bowls. Top with parmesan, a poached egg and a pinch of red pepper flakes.



Source: https://www.runningtothekitchen.com/split-pea-pesto-pasta/

Gluten-Free Lemon Loaf Cake with Turmeric Collagen Drizzle

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Confession: this gluten-free lemon loaf cake didn’t last 24 hours in my kitchen.

Lemon loaf cake on a board sliced with drizzle in a bowl

If you’ve taken my wellness personality quiz (and if you haven’t, go do it!) then you know that I’ve often observed through my course clients that people approach health habits very differently.

I’m a Healthy Hedonist (duh), which means that restriction makes me feel anxious. I’m not an all or nothing kind of gal. Most of the time, I am pretty good at moderation. But the slippery slope of trying to swing both ways is that sometimes I end up sliding too far in one direction. And that is certainly the case whenever I bring baked goods into the house.

whole lemon loaf cake in a pan

Moderation is easier said than done, especially when indulgences involve addictive substances like sugar that can fuel cravings.

I can handle one piece of chocolate a night after dinner without a problem. But if there is a lemon loaf cake sitting on the counter, I am not able to have just one slice. Or just one half. Or if there are multiple, just one whole thing.

Perhaps this is due to my gluten-free scarcity mindset. Maybe it’s the blood sugar rollercoaster. Either way, it’s not a good scene, especially when I’m trying to ease into doing a mini vice detox with you in a few days!

whole lemon loaf cake drizzling lemon loaf cake

Since one of my tenets of healthy hedonism is to set yourself up for success at home so you can find more flexibility out in the world, that means I don’t bake very often. When I am eating sugar, I find my sweet fixes in other ways, like dark chocolate. Or I go out to a favorite bakery where I will have to spend $5 on a cookie, and therefore only purchase one.

But here’s the other thing: I love creating healthy gluten-free treats for you. Solution? When testing gluten-free lemon loaf cake recipes, I force the other half of my loaf upon my neighbor.

whole loaf of lemon cake on a counter

Force, you say? Who wouldn’t want the gift of a fresh, delicious baked good?

Well, a neighbor who has just told you that she is not eating carbs or sugar at the moment, and you insist that she accept the “gift” anyway. Sorry Christine!

You see, friends. Self-control can sometimes be selfish.

Luckily for us both though (because don’t you worry, I ate the other half by myself in one sitting), this lemon loaf cake is far less sinful than what I usually walk away with at my local bakery. It’s sweetened naturally with a modest amount of maple syrup and coconut sugar. It’s topped with a little anti-inflammatory turmeric coconut butter glaze–no powdered sugar here. And for a cake, it’s fairly high in protein thanks to the plentiful eggs, almond meal, and collagen powder, which boosts both the batter and the drizzle.

Lemon loaf cake on a board sliced

As I mentioned earlier this summer, I’ve been on a mission post-SIBO to get as much Great Lakes Gelatin Collagen as possible into my meals. Not only do my nails and hair feel stronger when I’m getting a regular dose, but it’s helping to rebuild my gut lining behind the scenes.

So in this case, I don’t feel so bad about having my lemon loaf cake, and making my neighbor eat half of it too.

Read on for the delicious, easy recipe for this gluten-free lemon cake. And if you lack both the will to moderate your portions and a neighbor to take some of them off your hands, rest assured that this loaf also freezes well!

With health and hedonism,

Phoebe

Lemon loaf cake on a board sliced with drizzle in a bowl

This lemon loaf cake recipe is made gluten-free with a mixture of AP gluten-free flour (I used Cup4Cup) and almond meal. The turmeric icing is adapted from the Sweet Laurel Cookbook from the donut chapter, with the addition of collagen for extra protein. You can omit if you’re vegetarian. One thing to note is that the collagen will make the batter extra giggly and dense – don’t sweat it. I promise it will turn out fluffy!

Instructions

  1. Make the cake: Preheat the oven to 350°. Grease and flour a 9-by-5-inch loaf pan or line with two piece of parchment paper. In a small mixing bowl, combine the flour, almond meal, baking powder, xanthan gum and poppy seeds. Whisk with a fork until well mixed.

  2. In a medium mixing bowl, stir together the olive oil, maple syrup, coconut sugar and vanilla. Add the eggs one at a time, mixing well between additions until smooth. Stir in the lemon zest and juice. Add the dry ingredients to the egg mixture in two additions, mixing until just combined. Stir in the Great Lakes Gelatin Collagen Hydrolysate.

  3. Transfer the batter to the prepared pan and bake in the middle of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool completely in the pan, then transfer it to a rack.

  4. Meanwhile, make the glaze: in a small saucepan over low heat, combine the coconut butter, lemon juice, maple syrup, vanilla, turmeric, water and Great Lakes Gelatin Collagen Hydrolysate. Whisk until smooth and silky.

  5. Drizzle the lemon loaf cake with the turmeric-lemon glaze and allow to set. Cut into slices and enjoy.

This gluten-free lemon loaf cake recipe is brought to you in partnership with my friends at Great Lakes Gelatin. All opinions are my own (obviously). Thank you for supporting the brands that make this site (and my gut healing) possible!




Source: https://feedmephoebe.com/gluten-free-lemon-loaf-cake-recipe/

REVIEW: Halo Top Peanut Butter & Jelly Ice Cream

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Halo Top Peanut Butter  Jelly Ice Cream

Halo Top Peanut Butter  Jelly Ice Cream

The existence of high-protein, low-calorie ice cream is a point of dispute in my family. I mean, no one thinks that the pint sitting in the freezer is a mere illusion, only that it shouldn’t exist.

The entire point of ice cream is that it’s an indulgent calorie-bomb. The most thought one should give to an ice cream’s caloric content is to purposefully turn the nutrition facts away as you scoop out a second serving, some say.

Back when these healthy ice creams more resembled frozen protein shakes than real ice cream, I tended to agree. Then Halo Top came along and introduced a product that made me say, “Hey, this isn’t that bad.” That may seem like faint praise, but Halo Top has been a regular part of my diet ever since, so I was excited to taste the new Peanut Butter & Jelly flavor.

The people at Halo Top recommend letting the pint soften a bit by letting it sit out a few minutes before eating. As a practiced hand at eating these pints, I can confirm these instructions should be followed; otherwise you’ll need an ice pick. By which I mean you should toss it in the microwave for a few seconds (remove the foil top first). I’m hungry now, and if I had any self-control I wouldn’t need to stock my freezer with this stuff!

Halo Top Peanut Butter  Jelly Ice Cream 2

Halo Top Peanut Butter  Jelly Ice Cream 2

A fairly uniform white surface presents itself upon uncovering. I was hoping for some distinct ribbons of peanut butter and jelly to swirl themselves throughout the pint, but at most there are some vaguely brownish areas. This is disappointing, and it doesn’t get any better as I dig through the container. I’m willing to forgive this and still have high hopes. Some may eat with their eyes first, but I mostly eat with my mouth. How does it taste?

Halo Top Peanut Butter  Jelly Ice Cream 3

Halo Top Peanut Butter  Jelly Ice Cream 3

I scoop a measured, sensible portion into a bowl, cover the rest, and place it back in the freezer for a later time.

This is a lie.

I ate the entire pint! That’s the entire point of Halo Top. Remember: no self-control.

Readers shouldn’t take my weakness of character as a statement of unrestrained endorsement. I like it because there’s a strong peanut flavor, and the jelly has enough tartness to make it interesting.

Halo Top Peanut Butter  Jelly Ice Cream 4

Halo Top Peanut Butter  Jelly Ice Cream 4

There are some shortcomings, however. The flavor immediately reminds me of a peanut butter and jelly sandwich, but in an indistinct way. There’s jelly, but I have no idea what kind. There’s not really peanut butter in it, but more of a peanut butter essence throughout. It’s peanutbutterandjelly flavored. The gritty texture is an issue as well, and it doesn’t go away no matter how soft it gets.

Is Halo Top as good as Haagen-Dazs? No, of course not. It’s as good as that ice cream that comes in the giant gallon bucket. Generally speaking, that’s good enough for me. This flavor succeeds by tasting as it should but is one of Halo Top’s lesser attempts. Try it if you’re already a fan, but it won’t change anyone’s mind.

(Nutrition Facts – 1/2 cup – 90 calories, 3.5 grams of fat, 1.5 grams of saturated fat, 0 grams of trans fat, 40 milligrams of cholesterol, 130 milligrams of sodium, 16 grams of carbohydrates, 3 grams of fiber, 7 grams of sugar, 4 grams of sugar alcohol, and 5 grams of protein.)

Purchased Price: $4.59
Size: 1 pint
Purchased at:
Rating: 5 out of 10
Pros: Tastes like a peanut and butter sandwich.
Cons: Indistinct flavor. Gritty texture.



Source: https://www.theimpulsivebuy.com/wordpress/2018/10/05/review-halo-top-peanut-butter-jelly-ice-cream/

Baked Blueberry Lemon Oatmeal Muffin Cups

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Baked Blueberry Lemon Oatmeal Muffin cups make for a healthy way to start the day. They’re hearty and delicious, free of all refined flours and sugars and perfect for meal prep.  These nutritious are easy to make (only uses one bowl) and will quickly become a family favorite.

Think of these of these baked blueberry lemon oatmeal cups as a muffin on a mission. They are dense, hearty and lightly sweetened, providing you with a muffin you can feel good about eating for breakfast.

If this recipe seems familiar, it’s because they are a slight twist on my baked apple oatmeal cups, which have become a reader favorite (I’ve also shared my banana chip oatmeal muffin cups and my pumpkin spice oatmeal muffin cups).

Not surprising, that everyone loves the baked muffin cups so much, they are easy to make, super delicious and rather convenient as well.

One thing you’ll probably notice right off the bat as well is that they’re not light and fluffy like a pastry shop muffin. They’re hearty and dense like a bowl of oatmeal, but more convenient.

What’s better than an easy one bowl recipe that comes together fast.  Just add all of the ingredients – oatmeal, salt, baking powder, almond milk, plain greek yogurt*, eggs, lemon zest, lemon juice, monk fruit** to a bowl.

Mix everything together until you’ve got a rich, hearty batter, then stir in blueberries and almonds. Divide the batter evenly between a 12-cup muffin pan.

Pop the muffin pan in your 350 degree fahrenheit oven and bake for 25-30 minutes or until the top is just slightly golden.  Let them cool and then enjoy!

 

Yield: 12 muffin cups

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

Ingredients:

  • 3 cups rolled oats
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup unsweetened vanilla almond milk
  • 1 cup plain greek yogurt (or apple sauce)*
  • 2 pastured eggs, beaten
  • 2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup + 2 tablespoons monkfruit**
  • 3/4 cup blueberries
  • 1/4 cup sliced almonds

Directions:

  1. Preheat over to 350 degrees F.
  2. Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
  3. In a large bowl combine oats, salt and baking powder and gently toss together.
  4. Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
  5. Add in the blueberries and almonds and stir until just combined.
  6. Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or  until the muffins are set through and lightly golden brown on the top.
  7. Cool completely before removing muffins from the pan and enjoy!

*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.

**Monk fruit is a plant-derived, calorie free sweetener.  This is the one I am using.  If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.

***I like to store these muffins in an airtight container in the fridge where they will happily last up to one week. 

****To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.

NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g




Source: https://cleananddelicious.com/baked-blueberry-lemon-oatmeal-muffin-cups/

Shake Shack’s new cherry blossom shake is pretty in pink

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Spring is here at long last, and Shake Shack is celebrating with a new drink. The chain just introduced a strikingly colorful cherry blossom shake. It’s pretty in pink and Instagram-ready — but don’t wait to nab this striking sipper, because it won’t be around forever.

Secrets Your Favorite Fast Food Chains Don't Want You to Know

The cherry blossom shake is made from a blend of vanilla frozen custard and cherry blossom, and the whole concoction is topped with pink chocolate curls. It’s available for a limited time only. (Shake Shack didn’t immediately respond to a request for comment about when time will be up for the shake.)

Cherry blossom-flavored items have long been big in Japan — Shake Shack has featured a similar drink at Japanese locations since 2016 and introduced two different versions there earlier this year — so it’s nice to have one item that Americans can try without requiring international airfare. Here in the U.S., the National Cherry Blossom Festival just kicked off in Washington, D.C., where it runs through April 14.

Shake Shack loves to play with shake flavors. In February, we reported on another limited-edition drink from the chain, the salted vanilla toffee milkshake. Cherry blossom is a cool seasonal theme for a milkshake, but it’s far from the weirdest milkshakes ever




Source: https://www.thedailymeal.com/eat/shake-shack-cherry-blossom-shake/032219

Most PREbiotics Feed the BAD Bacteria in Your Gut — Q&A with Microbiologist Kiran Krishnan

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PREbiotics Feed the BAD Bacteria in Your Gut

See below for what else you'll learn in today's Q&A video with microbiologist Kiran Krishnan.

But first, a SALE on this new prebiotic powder:

Get 15% off the Precision prebiotic for 3 days only — go here and use the code KOP.  After the 3 days, you’ll still get 10% off with the same KOP code.  (Free shipping on orders over $99.)

Up to 40% off Perfect brand products:

By the way, don't forget that anytime at all you can get up to 40% off with the code KOP on any Perfect brand products when you buy over 3 items at once at this link, and again, you'll always get free shipping on orders over $99. (My favorite Perfect brand products: coconut oil, vitamin D, collagen, desiccated liver caps, liver detox caps, MCT oil, grass-fed gelatin, lemon lip balm, and more.)

�SCROLL DOWN to watch this video (be sure to click the video to subscribe and then click the bell so you won't miss any new videos when they go up).

Here's what you’ll learn:

—How the Precision Prebiotic works as a layering therapy with the Just Thrive spore probiotics to feed and further enhance the population of the good bacteria and makes them more stable.
—How the prebiotics help to protect us from the numerous environmental toxins we’re exposed to daily.
—How does it taste?
—What are some prebiotic FOODS and can we just eat those?
—How dietary fiber is different from prebiotics and how it can be hurting instead of helping our gut health.
—How most prebiotics feed the bad bacteria in your gut instead of promoting the growth of only the GOOD bacteria.
—What are POSTbiotics? (Hint: they help with skin health and weight loss!)
—What if you can’t afford to take it daily?
—If we could only take one, which should we take?

�Important:  for optimal results, take the Just Thrive spore PRObiotics for 3-4 weeks THEN add in the PREbiotic which provides nutrients for the healthy probiotic strains. Get 10% off the probiotics here with the code KOP.

�Get 15% off this Precision prebiotic for 3 days only!  Go here and use the code KOP.  After the 3 days, you’ll still get 10% off with the same KOP code.  (Free shipping on orders over $99.)

One more thing that I just learned:  these specifically selected prebiotics have been proven to not increase gastrointestinal distress (unlike many other prebiotic fibers that do).

More videos with Kiran that you may have missed:

PREbiotics Feed the BAD Bacteria in Your Gut

PREbiotics Feed the BAD Bacteria in Your Gut




Source: https://kellythekitchenkop.com/prebiotics-feed-the-bad-bacteria-in-your-gut/

SPOTTED: Non-Dairy Chobani

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Non Dairy Chobani Slightly Sweet Plain

Non Dairy Chobani Slightly Sweet Plain

Non Dairy Chobani Mango Drink

Non Dairy Chobani Mango Drink

The Non-Dairy Chobani Cups also come in the following flavors: blueberry, peach, strawberry, and vanilla. The Non-Dairy Chobani Drinks also come in the following varieties: slightly sweet plain and strawberry. (Spotted by Sara F at Hy-Vee.)

Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email ([email protected]) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.

Also, if you want to send in photos and are wondering if we’ve already covered something or if the product is old, don’t worry about it. Let us worry about it.




Source: https://www.theimpulsivebuy.com/wordpress/2019/01/22/spotted-non-dairy-chobani/

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