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Toss some roasted squash with some of the season's leafy greens, and you've got the base of a super-nutritious fall salad.
One truth all serious chili heads can agree on is the fundamental importance of a good chili powder.
Post by: Holly – Hodgson Mill Blogger Hodgson Mill 9 Grain Bread Mix is a best seller for good reason – it tastes terrific and it’s filled with beneficial whole grains- nine to be exact.
Serves: 6 Prep: 5min Cook: 8hr 0min Total: 8hr 5min Ingredients
Here’s my biggest secret I’ve yet to tell: Girls love morning after sex. Yes, we do. If we didn’t kick you out the night prior or if we actually stayed over and wore your t-shirt to bed with frizzy hair and zero makeup, it might actually mean that we want more .
Like oatmeal? Try...
You know what's great about burgers? They're hard to screw up. The oversized fist of beef ensures that every bite coats your tongue in a warm current of fatty broth.
Depending on what you toss in them, smoothies offer a wide range of immediate heart-saving, muscle-building, brain-juicing, mood-boosting benefits.
This is Alex ‘s birthday week, which, in case you’re new here, means that there’s an open package of bacon in the fridge, the promise of oysters, shrimp cocktail , small-batch bourbon and babysitters on the horizon, butter and chocolate will soon align to meet their many-candled cake destiny and I, well, I bought some steak.
1.) Blueberry Smoothie with Toasted-Cheese Sandwich Prep time: 4 minutes 2 slices whole-wheat bread 1/2 cup Kashi Go Lean Crunch!
One assumption that I’m going to make about the French is that they’re not afraid to make things au pif , or “by the nose”. I don’t know if a precise recipe for sauce vinaigrette actually exists.
SPOONFUL FOR SPOONFUL, PLAIN GREEK YOGURT CONTAINS MORE protein than its conventional counterpart. You'll save calories, too, when you use it as a tangy stand-in for mayo or sour cream.
Serves: 8 Prep: 6 min Cook: 24 min Total: 30 min Ingredients 1 1/2 lb Brussels sprouts , trimmed and quartered 1 tbsp olive oil 1 1/2 lb red onions , thickly sliced 1/4 cup balsamic vinegar
I first tasted this soup in Fes, Morocco, where it was made with lamb. Since then I have tasted it with beef, lamb, and chicken. The latter is exceptional in dark-meat form, even winning over people who say they don’t like dark meat.