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Eat Yourself Skinny

Eat Yourself Skinny
Soo one week from today I’ll be in Vegas seeing Ms. Spears! Can we just talk about how exciting this is?? I’ve discussed my crazy, unhealthy, infatuation obsession with Brit Brit many times on the blog (probably too much) and honestly have never missed one of her concerts to date, so you can bet I wasn’t missing her Vegas tour! I planned this trip with two of my sorority sisters along with their hubbies for four full days of living it up in Sin City. It’s also been WAY too long since I’ve had a vacation so this was much-needed.

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Jeni's Splendid Ice Creams Jeni Britton Bauer Before Jeni began making ice creams, she studied art at The Ohio State University, worked in a bakery, and had a serious hobby blending perfumes and collecting essential oils. It was the perfect foundation for a would-be ice cream maker. Jeni left college to do her own thing from scratch, opening Scream Ice Cream in 1996 in Columbus, Ohio’s North Market. Healthy Baked Pesto Rigatoni I have this thing called green foodsession and it’s not going away. Last month when Bjork was putting together the income report, I accused him of choosing all green photos for the cover image. People don’t want to see all that green on there, babe. This is starting to look like the Grass Eaters club or something. Except then he pointed out that he had no other choice because all my recipes from last month are, in fact, green.

3 Ultra-Satisfying Vegetarian Fall Soup Recipes Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season. printer Who came up with the idea that we are supposed to drink orange juice at breakfast? And why, if oatmeal is so good for us, do we eat that only in the morning as well? Apologies to the Palinites, but nutritionists are starting to realize that you and I like our oatmeal and OJ before we start the day because we evolved to like it that way—because enjoying the two together is healthier than eating each of them alone. Epidemiologist David R.

Recipes at bbcgoodfood.com Cakes & baking Cupcakes, birthday cakes, chocolate cakes and brownies- bake up something for every occasion.Cakes & baking Cuisines Classic recipes from around the world, taking Mexican beyond fajitas and Italian beyond pasta.Cuisines Events Celebration recipes to mark annual events and holidays- cook up a storm and feed a crowd in style.Events Healthy Lighter choices for a guilt-free mealtime. Midnight Jam Lady, Daytime Food Fiend Cooking a whole salmon Salmon is usually quite expensive here, but not if you buy it as a whole fish. It’s huge, of course - anywhere from 2.5kg to 5kg - so the challenge then is two-fold: how do you portion and store it well, and how many ways can you cook it so you never get bored eating salmon? We’ve taken to buying it whole once a month whenever we come across really fresh salmon at the supermarket.

Vegan Caramelized Onion Mac n Cheese The minute I discovered you can make queso without cashews, I was convinced cashew-less mac ‘n’ cheese had to happen. Eggplant cheese sauce seriously knows no bounds. I’ve made vegan mac ‘n’ cheese before using a cashew-based sauce and it really was amazing! But the issue with cashews is that they make recipes so heavy with their high fat and calorie content. Not that I’m a calorie counter, but I’m all for lightening up recipes when I can.

Vegetable Recipes Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving. Ingredients 2 small leeks, white part only1 large potato, peeled1 small onion2 stalks celery1 medium zucchini12 green beans2 medium carrots, peeled6 tablespoons olive oil3 tablespoons water2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*4 to 6 ripe tomatoes, peeled and seeded4 medium garlic cloves30 fresh basil leaves, washed and driedSalt1/2 teaspoon freshly ground black pepperA few drops of Tabasco sauce *Use gluten-free stock or bouillon for gluten-free version.

Caramelized Chicken with Jalapeno Cream Want to know how to make one heck of a delicious chicken dish? Good. Because I was going to tell you anyway. First up. Chop up some jalapenos and other good stuff. Food Our friends over at TIME For Kids, a weekly classroom news magazine that motivates kids to read, shared this tasty recipe. They’ve published a cookbook called Kids in the Kitchen […] It’s the middle of summer and the last thing you want to do is turn on the oven to make cookies or a cake! Food, Travel, Lifestyle and everything in between. On board Carnival Spirit to New Caledonia by Billy Law | Sep 16, 2014 Cruising, love it or loathe it? When I received the invitation to hop on board of Carnival Spirit for a … read more

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