- steak of preference
- loaf of bread (preferably round)
- sauces of preference
- slice off top of loaf
- hollow out loaf
- fry steak
- fry bacon
- slice steak
- layer steak in loaf
- add layer of sauces
- layer bacon
- layer cheese
- layer more steak
- layer juice from pan
- layer more sauce
- layer more cheese
- layer layer layer until its full
- cover loaf back up with its own top (previously sliced off in step 1)
- wrap in butcher’s paper
- wrap in foil
- put heavy chopping board on top
- add weights on top
- flatten until suitable sandwich size
- voila. eat.
2 lb. ground beef
3/4 cup cooked rice
1 onion, finely chopped
1/2 tsp. salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 can (14.5 oz.) tomatoes
1/4 to 1/2 tsp. cinnamon
salt and pepper to taste
Remove leaves from head of cabbage without breaking. Add to boiling salt water until leaves wilt. Drain and set on paper towels to cool. Combine meat, rice, onion, egg, salt and pepper; mix well. Place 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Secure with wooden toothpicks. Place rolls in crockpot.
Combine tomato soup, tomatoes, cinnamon, salt, and pepper in a bowl. Pour mixture over cabbage rolls. Cover and cook on low for 7 to 9 hours.
3 Skinless Chicken breasts diced
3-4 Carrots shredded
1 Can black beans
1 bunch of celery about 1-1.5 cups
1 can of chopped green chilies
1 head of bok choy or any cabbage
10 cloves of garlic
1 med onion
Large can of crushed or any type of tomatoes
Cumin to taste
You can even add cilantro for added flavor,
Throw everything in a crockpot. Should make about 15 servings.
About 75 calories per serving.
The chicken and beans are a good source of protein.
yield: Makes 8 servings
active time: 40 minutes
total time: 40 minutes
4 Green Thai chiles, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 tablespoon toasted sesame seeds
1 garlic clove, coarsely chopped
1/2 teaspoon kosher salt plus more for seasoning
1/4 cup sunflower or vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8” cubes
4 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as “glue” to seal.
calories 182, 9 grams fat, 9 grams carbohydrates
2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard
In a large pan with straight sides on medium heat add the oil.
Add the garlic to the hot oil.
Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens.
Season the greens with salt, and pepper, and saute while tossing to wilt.
Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard.
all-purpose flour, for dusting
1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed
1 1/2 tablespoons freshly grated Parmesan
1 large plum tomato, thinly sliced
8 to 9 leaves fresh basil leaves
3 ounces (about 8 or 9 slices) fresh mozzarella, very thinly sliced
salt and freshly ground black pepper
preheat oven to 400 degrees F.
line a baking sheet with parchment paper and set aside.
on a lightly floured surface, unfold the pastry.
using a 3-inch round cookie cutter, cut out 8 or 9 rounds, place rounds on the prepared baking sheet.
prick the pastry rounds all over with a fork.
sprinkle each with about 1/2 teaspoon parmesan.
bake rounds for 5 minutes.
remove from oven.
top each tart with a slice of tomato, basil leaf and mozzarella slice.
bake for 10 minutes or until puffed and golden, season with salt and pepper, to taste, and serve.
I love dessert, but very rarely do I choose a fruit dessert when chocolate is an option. However, I figured I’d try my hand at a “healthier” dessert when I was at home in 70 degree weather. Something light and refreshing sounded perfect. So blueberry crisp it was.
I’ve never made a crisp before, but it seemed easy enough. After about 5 minutes of prep time and 25 minutes in the oven, these were ready to serve. Easy it was. If you’re ever looking for a quick fix, try a crisp! Any fruit will work…just follow the crisp recipe and pour it over your fruit of choice. Check out my recipe below and please vote!
6 cups blueberries
6 tbsp brown sugar
1 fresh lemon, juiced
1/4 tsp salt
1 1/2 cups rolled oats
2 tbsp flour
Cinnamon and Nutmeg to taste
1 stick butter, melted
1/3 cup sugar
- Preheat oven to 375 degrees
- In bowl, mix together blueberries, brown sugar, lemon juice, and salt
- Separate mixture into 8 ramekins
- Using the same bowl, mix together rolled oats, flour, cinnamon, nutmeg, butter, and sugar
- Spoon oat mixture over blueberries
- Bake in oven for 25 minutes - crisp should be browned and blueberries bubbly
- Serve warm with ice cream
1 medium banana
2 T plain nonfat greek yogurt
1 T unsweetened almond milk
1/2 t baking powder
1 scoop protein powder
1/2 cup oat flour (pulse old fashioned oats in a coffee grinder or food processor until it has a flour consistency)
mash the ish out of that banana. add the…
make this out of things you probably already have:
one cup romaine lettuce
one cup orange juice
half cup ice
sugar/sweetener to taste
(optional add ins: half a banana, a chunk of a carrot, pineapple for flavor)
your body will be happier.
Widely known as Singapore’s national dish, chicken rice can be found in hawker centres and kopitiams all across the island. It’s so simple and delicious - a whole chicken is gently poached and served with fragrant rice cooked using the chicken fat and stock. The condiments are almost as important as the chicken itself - most Singaporeans eat chicken rice with dark soy sauce, minced ginger, and a zingy chilli, garlic and lime sauce.
Thomas Fuller said “Good clothes open all doors.” I think most people would agree that the same could be said about skin. The better a person’s skin looks, the easier it is for them to make a good impression on others.Unfortunately, replacing bad skin isn’t as easy as replacing bad clothes.
Bad skin can be the indicator of several problems your body may be going through.
To read the rest click here.
Another salad recipe, but this one is specifically packed with virus and cold killing ingredients, and is sure to give your immune system a kick in the butt!
The base of this salad is dark leafy greens, the most concentrated source of nutrition of any food. TONS of antioxidants and beneficial proteins, giving energy to your immune defense and cell walls. I used organic dino kale and organic spinach.
Ooh, the toppings!
- Pumpkin seeds for zinc. Zinc stops viral replication.
- Avocado for Vitamin E. It’s the best fruit source of this vitamin, which promotes antibody production to fight off infection and disease.
- Celery for its anti-inflammatory properties and rich water content.
- Zucchini for Potassium. Potassium serves as an electrolyte that helps to maintain your fluid balance
- Baby grape tomatoes for the antioxidants and Vitamin C. One cup of raw red tomatoes gives you almost half your daily intake of C!
- Cilantro! The king of virus killers! Contains phytochemicals that promote immune system activities.
- Parsley for it’s luteolin. Luteolin searches out and rids the body of free-radicals that cause oxidative stress in cells.
- Quinoa, yes quinoa. For its super-protein power, filling you up and giving you energy.
This is all tossed in organic extra-virgin cold pressed Olive Oil (great source of mono-saturated fat), tons of lemon (rich in vitamin C), a tablespoon of flax oil (helps to encourage your cells to absorbe all of the above benefits), and salt/pepper to taste!
Good luck you cold/flu virus. You dont stand a chance.
1 cup of All Purpose Flour
1 cup of Milk
1 Tbsp of Sugar
1 pinch of Salt
1 tsp of Baking Powder
Butter (to cook the pancakes in)
In a large bowl, whisk together all the ingredients (except the butter) let the batter sit for 5 minutes.
Preheat a non stick skillet over medium heat and add a tiny bit of butter to help them not stick.
Cook up your pancakes in batches for about a minute or so on each side or until golden brown.
1 (16-ounce) container fresh pineapple wedges, diced
16 ounces frozen mango chunks, thawed
1 (15-ounce) can lychee fruit, drained
1 (15-ounce) container fresh red grapefruit segments, drained
3/4 cup fat-free vanilla yogurt
2 teaspoons key lime juice
1 pinch cayenne pepper
1/2 cup fresh raspberries
In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside.
In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside.
Divide mixed fruit into chilled bowls.
Spoon over yogurt mixture and garnish with fresh raspberries.
(Source: In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside. In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside. Divide mixed fruit into chilled bowls. Spoon over yogurt mixture and garnish with fresh raspberries.)
4 tablespoons extra-virgin olive oil
5 scallions, chopped (white and green parts separated)
4 cups low-sodium chicken broth
1/2 cup white rice
1 bunch baby carrots (about 4 ounces), cut into chunks
1 bunch baby turnips (about 4 ounces), quartered lengthwise
Kosher salt and freshly ground pepper
2 large eggs
4 tablespoons fresh lemon juice
2 cups shredded rotisserie chicken, skin removed
3 tablespoons chopped fresh parsley (optional)
8 cups salad greens
Heat 1 tablespoon olive oil in a large pot over medium-high heat.
Add the scallion whites and cook, stirring, until softened, about 2 minutes.
Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper.
Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes.
Whisk the eggs and 3 tablespoons lemon juice in a medium bowl.
Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly.
Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat.
Stir in the scallion greens and parsley and season with salt and pepper.
Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice.
Season with salt and pepper. Serve with the soup.