Katie Did — a simple tale of life behind the lens. No-Bake Peanut Butter Oatmeal Cookie Dough Bites | Chip Chip Hooray! August. The month that gives meaning to the term “the dog days of summer.” Like many of the other bloggers whose posts I read, I’m in total disbelief that it’s already halfway through the month–and that summer is nearly over. Now, don’t get me wrong, the days upon days of sweltering heat seem plenty long while I’m in ‘em, but I turned around and all of you who’ve got kiddies are posting back-to-school pictures. What?! (Nerd consolation: I’m going back to school this year too! I’m also convinced that August is the black hole of primetime television. So where does that leave me? I KNOW. So as I’m watching my 20-something peers throw themselves down slides of hot fudge and continuously backstab one another solely for the purpose of creating drama, I need snackage. Enter these addictive no-bake bites! No-Bake Peanut Butter Oatmeal Cookie Dough BitesAdapted from Fearless Homemaker Ingredients: 1.
Makes about 18-20 bites. Like this: Like Loading... Almond Banana Pancakes. Try as we might, many of us find the temptation of pancakes too hard to resist. Maybe it’s the sweet, buttery aroma of the batter on the griddle or the soft doughy texture, or that eating something with the word “cake” in it for breakfast just feels so deliciously naughty. But it doesn’t have to be. There are decent Primal substitutes. Pancakes made with almond meal or coconut flour are a good option, but can be pretty heavy and, for some, overly filling. Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small and wait until the edges are nicely browned before flipping them.
As is evident from the comment board of last week’s recipe, this (very similar) recipe may be too carb-centric for some of you. Ingredients: 2 ripe bananas1 egg1 heaping tablespoon of almond butter Instructions: Mash the bananas, add the egg and mix well. Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture. Brown on each side and serve warm. Why our food is making us fat | Business. Up a rickety staircase at the Newarke Houses Museum in Leicester, England hangs a portrait of Britain's first obese man, painted in 1806.
Daniel Lambert weighed 53st (335kg) and was considered a medical oddity. Too heavy to work, Lambert came up with an ingenious idea: he would charge people a shilling to see him. Lambert made a fortune, and his portrait shows him at the end of his life: affluent and respected – a celebrated son of Leicester. Two hundred years on, I'm in a bariatric ambulance (an alternative term for obese, favoured by the medical world because it's less shaming to patients) investigating why the UK is in the midst of an obesity crisis.
The crew pick up a dozen Daniel Lamberts every week. But these people are not where the heartland of the obesity crisis lies. Why are we so fat? The story begins in 1971. Butz pushed farmers into a new, industrial scale of production, and into farming one crop in particular: corn. By the mid-70s, there was a surplus of corn. A Cruncy Paleo/Primal Nut Recipe. What is it about dip that makes it so irresistible? The creamy and spreadable texture? The comforting flavor? For whatever reason, kids love to dip (and eat dip) and so do adults. Just because you’ve purged your pantry of crackers and chips, doesn’t mean you have to say goodbye to dip, too. Of course, moderation is key with nut crackers. Primal Crackers are something you can make at home with just a few ingredients.
Now, next time a cracker craving strikes, you’ll be ready. Ingredients: 2 cups (8 ounces) raw blanched almond slivers1/4 teaspoon salt1 teaspoon dried dill1 egg, whisked2 tablespoons olive oil Instructions: Preheat oven to 350 degrees Fahrenheit. In a food processor mix nuts, salt and dried dill until nuts reach desired consistency. Add egg and oil and pulse just until incorporated. From here, you can shape the crackers in one of two ways: Bake crackers for 10-12 minutes. Not Sure What to Eat? How to cook the perfect spaghetti carbonara. A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti carbonara was a regular in my dad's repertoire when pesto was only a glint in a supermarket buyer's eye.
As with so many Italian foodstuffs, it has a disputed history, although most people accept that carbonara probably originated in, or near Rome. It's apparently named after the carbonai, or charcoal burners, allegedly because it was a favourite of these grimy men who spent months deep in the Apennines, relying on foodstuffs that could be easily transported, stored and then prepared over a fire. Sophia Loren claims to have happened upon a group of these lucky fellows while filming Two Women in the mountains in the late fifties – who obligingly cooked her a slap-up carbonara lunch. Pasta It's spaghetti cabonara, right? Sauce Butter is better, melting into the sauce. Eggs is eggs Of course, as ever, it's not that simple.
Bacon and rasher suggestions Say cheese 1.