» Why You Can’t Eat Healthier Post written by Leo Babauta. Most people have a hard time moving to a healthier diet, and they don’t understand what’s going on. I was one of those people: 70 lbs. heavier and addicted to junk food, I would often tell myself that I’m going to start a diet, and even buy a bunch of new food, only to find myself snacking on chips, grande lattes, cookies, French fries and more after a few days. Why? Because I used those foods to meet many of my needs, and taking the food away meant I had no way of dealing with some difficult things. Food is a coping mechanism for most people, and to change our eating habits, we need new ways of coping. Some examples of how we use food to cope: We eat when we’re stressed. All of these (and more) are real needs. It has taken me years to figure this out and to slowly build new, healthier habits to deal with all of these needs. Some things that have worked for me (your mileage will vary): Exercise – a great way to deal with stress, boredom, anger.
The Couch-to-5K ® Running Plan By Josh ClarkPosted Saturday, 1 January, 2011 Couch to 5K ® | Beginning Running First off, you may be asking, "exactly how many miles is a 5K?" A 5K is 3.1 miles. You should ease into your 5K training plan gradually. It's easy to get impatient, and you may feel tempted to skip ahead in the program, but hold yourself back. Start Your 5K Training | A Few Minutes Each Week Each session should take about 20 or 30 minutes, three times a week. Be sure to space out these three days throughout the week to give yourself a chance to rest and recover between efforts. Run for time or run for distance There are two ways to follow this Couch to 5K ® training program, to measure your runs by time or by distance. Before setting out, make sure to precede each training session with a five-minute warmup walk or jog. Cool Running’s Couch to 5K ® Program is available for purchase online through iTunes or the Google Play Store. 5K Training Schedule
Old School – Self Reliance 101 » Blog Archive » Rejuvenate Your Skin ~ The Aspirin Mask The Damsel is ever so kind to invite me here! I’m Mariel, co-author of the “Or so she says…” blog. It’s a fun blog that offers a new and random idea every single day! One day we might be talking about parenting, the next day we are sharing a recipe, and the next…trying to figure out how to share the bathroom with a man! The Damsel is one of our favorite readers, so it’s an absolute pleasure to post here today! It’s for real, putting aspirin on your face. So, I love the web site, Makeup Alley. Check out just 3 of the 1700 Aspirin Mask reviews… “I didn’t even use honey, I just put about 6 tablets in a shot glass and added about half a teaspoon of water. “I have been doing aspirin masks for about 4 years on and off. “I don’t have an acne prone skin but I love the mask. So, here’s what you do…THE ASPIRIN MASK (Basic recipe) Step 1: Take 6 uncoated aspirin and break each into halves. Step 2: Add 3-4 drops of warm/hot water, and use a stick or spoon to mash and stir up the aspirin. Routine:1.
Home Page - Palmerston North Tramping and Mountaineering Club veggie.num.num — delicious vegetarian recipes Guest Post: Spicy Lentil Tart with Pomegranate and Mint Those of you who've been reading my blog for some time will know that I eat a mostly vegetarian diet (plus occasional seafood) and am a BIG fan of vegetarian and vegan cooking. One of my long-time favorite blogs has been Veggie num num, written by the wonderful Trudy from Australia. Not only does she take gorgeous photos, she also creates the most creative vegetarian recipes. They're guaranteed to have you drooling whether you're a veggie or meat-lover! I tried her Spanish Chickpea Balls a few months ago and was captivated by the unique spicing. Equally mesmerizing is the savory lentil, pomegranate, and mint tart she's sharing today, which -- believe it or not -- was adapted from a lamb recipe! I have to say I am a little excited to be here! I am constantly blown away with Xiaolu’s clever and amazingly scrumptious looking recipes. Being a vegetarian it can be hard to convince people that you eat interesting, varied and delicious foods. Preheat the oven to 180°C/356°F.
6 Bittersweets Molly O'Neill's Roasted Carrot and Red Lentil Soup So here's a little story for you. On Saturday morning. I was strolling around my favorite green market, filling my bag with snappy asparagus, hyacinths and peonies, rosy little radishes and rondes de Nice, those round zucchini that you're meant to stuff with seasoned ground meat and bake in the oven. I didn't expect to find them at the market, and I couldn't help but buy four of them, round and glossy and firm. Inspired with memories of the petits farcis of Nice, I stopped at the organic butcher to look for ground meat. Suddenly it was my turn. Exotic! Back at home, hungry for lunch, I decided to put the zucchini away and turn to something else I'd been craving for a while, armed with an old recipe of Molly O'Neill's for red lentil ragout. The original recipe starts with a roasted panful of carrots and onions and ends with ancho chile and other exotic spices. Instead of ancho and chipotle chile powder, I decided to use a mixture of cayenne, Aleppo pepper and smoked paprika. 1. 2.
Salmon with Lentils and Mustard-Herb Butter (<em>Saumon aux Lentilles</em>) Recipe at Epicurious photo by Romulo Yanes yield Makes 4 servings active time 40 min total time 50 min Despite the fact that salmon seems to be everywhere these days, this dish is something very special. For mustard-herb butter 5 tablespoons unsalted butter, softened 1 tablespoon chopped chives 1 teaspoon chopped tarragon 2 teaspoons grainy mustard 2 teaspoons fresh lemon juice For lentils 1 cup French green lentils 4 cups water 2 medium leeks (white and pale green parts only) 1 tablespoon unsalted butter 1/2 to 1 tablespoon fresh lemon juice For salmon 4 (6-ounce) pieces skinless salmon fillet 2 tablespoons unsalted butter Preparation Make mustard-herb butter: Stir together all ingredients with 1/4 teaspoon each of salt and pepper. Cook lentils: Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. While lentils cook, chop leeks, then wash .
Chicken Tostadas Recipe at Epicurious photo by Romulo Yanes yield Makes 6 (main course) servings active time 45 min total time 45 min Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. Preparation Preheat broiler. Cut half of onion into 3/4-inch wedges, then chop remainder. Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Mound lettuce mixture on top and sprinkle with cheese. Serve with: Margaritas
Chicken and White Bean Chili Recipe at Epicurious yield Makes 10 to 12 servings Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken. Preparation Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Char chilies over gas flame or in broiler until blackened on all sides. Drain beans. Melt butter in clean heavy large pot over medium heat. Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). * Also known as California chilies; available at Latin American markets and many supermarkets.