Category Archives: Food

The Absolute Best Way to Make a Baked Potato

Who doesn’t love a warm, comforting baked potato? It’s a healthy meal that is very good for you and will satisfy your hunger, keeping you energised for hours. There’s always the ordinary way of making a baked potato, but have you ever tried this innovative method? Give it a try and you will make a potato that is yummier than anything you’ve ever tasted!

1. Begin by slicing off the top of the raw potato.

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Photo via Thegunnysnack.com

2. Then, cut rings around the inside with a small knife.

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Photo via Thegunnysnack.com

3. Cut the sides of the potato and leave a small uncut circle at the bottom. You can use your thumb to measure it.

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Photo via Thegunnysack.com

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This Pizza Shop’s Sign About Transgender Bathrooms Is Going Viral!

As WTKR reports, the owner of this pizza shop used his sign space to express his views over the current debate about transgenders and bathrooms.
The sign says, “We have a men’s room. We have a ladies room. If this confuses you, we can help!” And it’s going viral.
As President Barack Obama uses his Justice Department to stop North Carolina’s bathroom law, he can’t be happy about this!

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Photo Credtis : Wtkrcom

The owner of this shop clearly likes to annoy liberal, as they also had this sign outside too!
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Photo Credtis : Wtkrcom

That’s priceless! LOL

When arguing, it’s important to use humor to make a point. Bathroom safety is essential, and there’s no reason that strange men should ever be allowed in the ladies’ restroom. Ever!

The Most Healthiest People In The World Eat Lots Of Carbs

Japanese people are, as a whole, very healthy: They have the second-highest life expectancies compared to any other country in the world (the U.S. comes in at number 43) and have an obesity rate of just 3.5 percent, which is one-tenth of America’s 35 percent obesity rate.
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DANITA DELIMONT VIA GETTY IMAGES
The reason for Japan’s superior health? Their grain-heavy, high-carb diet.

According to a new study by researchers at the National Center for Global Health and Medicine in Tokyo, people who strongly adhere to Japan’s recommended dietary guidelines are 15 percent less likely to die of any cause — such as cardiovascular disease and stroke — compared to those who don’t adhere well.

Japan’s nutrition guidelines reflect the country’s traditional diet, which is high in grains, fish and soybean products, but low in fat. In the U.S., where the tide appears to be turning against grains and toward larger intakes of fat, Japan’s contrasting food guidelines are a good reminder that there’s no “correct” way to eat nutritious food — just different styles that suit different people and cultures best.

Why Japanese people can eat so many grains (and not get fat)

For the study, 80,000 participants answered detailed lifestyle and food questionnaires that determined how well they followed the guidelines, and then researchers tracked their health for 15 years. The top quarter of people who followed the guidelines best had a decreased risk of death from any cause. The researchers controlled for factors like age, sex, BMI, smoking status, total physical activity and history of hypertension, diabetes and dyslipidemia. People with a history of cancer, stroke, heart disease or chronic liver disease were also excluded.

James DiNicolantonio, a cardiovascular research scientist at St. Luke’s Mid America Heart Institute, is a passionate defender of the theory that sugar and carbs are the true cause of obesity and metabolic disease. He also encourages people who want to lose weight to eat more high-fat, high-calorie foods to make them feel more full.

We can learn a lot about how to be healthy from the Japanese, and it really comes down to ‘eat real food’ and ‘exercise.’

But even he notes that the high-carb Japanese diet works, and it’s because of the quality of the food they eat, how little fat they eat, and their activity levels, he explained to HuffPost. DiNicolantonio, who was not involved in the study, says that it’s a uniquely Japanese combination of macronutrients that may be saving them from obesity and metabolic disease.

“Combining a high intake of carbohydrates and fat is the perfect storm for obesity,” he said. “The Japanese tend to eat high carb (both rice and vegetables) but a low intake of fat.”

DiNicolantonio also noted that Japanese people tend to eat lots of seafood, which is rich in healthy omega-3 fatty acids, and they don’t eat as many processed foods.
What’s more is that the average Japanese person walks over 7,000 steps a day, while Americans walk an average of about 5,000 steps per day. Also of note: The health trend to walk 10,000 steps per day actually started in Japan.
Given their diet of whole, unprocessed foods, as well as their active lifestyle, it’s no wonder that Japanese people can tolerate more grains than the average American, said DiNicolantonio.

“I think the best takeaway for Americans, when looking at the Japanese, is that if we restrict our intake of refined sugar, industrial seed oils, and increase [our] intake of marine omega-3s, then we might be able to tolerate eating more rice,” he said. “We can learn a lot about how to be healthy from the Japanese, and it really comes down to ‘eat real food’ and ‘exercise.’”

Japan’s nutrition guidelines are easy to follow

Japan’s 2005 food guidelines represent this culinary history. While Americans enjoyed a pyramid before being presented with a plate, Japan’s guidelines are illustrated as a spinning top. Kayo Kuratani, a researcher at the National Center for Global Health and Medicine and one of the study’s authors, notes that the graphic is easy to understand and follow. The spinning top is “dish-based,” while U.S. guidelines talk mostly about raw ingredients.

“The dish-based method is not only easily understood by those who prepare meals but also by those who eat them,” Kuratani told HuffPost. “It is expressed in terms of actual dishes eaten at the table rather than the foods selected or used in meal preparation. This makes it readily understandable even for those who rarely cook.”

A figure running around the top represents the need for physical activity. The top’s handle is made of a glass of water and tea, and no serving size is recommended for snacks, candy and other beverages (meaning, sugary ones).

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The largest section of the top is made up of grain dishes like rice, bread, noodles, and rice cakes, recommended for five to seven servings a day. That’s followed by five to six servings of vegetable dishes, then the spinning top narrows further to three to five servings of protein including meat, fish, egg and soy bean dishes.

The final section is split in two: two servings per day each of fruit and milk or dairy products.

What Americans can learn from Japan

Dr. Lydia Bazzano, a nutrition and diabetes researcher at Tulane University, points out that the spinning top guide may be potentially deceptive for Americans. She notes that accompanying written guidelines point out the top is variable according to age, sex and activity level. Highly active young men, for example, can eat more grains than a sedentary women in her old age.

“Among people who are very physically active, low fat diets with higher grain intake do not necessarily contribute to poor health outcomes and conditions like obesity,” Bazzano said. “However, among persons who are less physically active, higher grain intake, especially refined grain intakes, may contribute to poorer health outcomes and/or obesity.”

Japan’s Ministry of Health, Labour and Welfare did make one major update to the most recent guidelines: Because Japanese people mostly eat white rice as their main grain, and white rice is linked to an increased risk of chronic diseases, the 2010 guidelines recommend that only 50 to 65 percent of a person’s diet should be carbs, and that people should begin to explore whole grains like brown rice, explained Kuratani.

Still, the ideal Japanese diet is a powerful reminder that there’s no one way to achieve a healthy weight and avoid chronic disease. So the next time anyone gives you flack about (gasp!) eating grains for lunch, just let them know that you’re on the Japanese spinning top plan.

The study was published in the journal BMJ.

Heaven is a place in Prague : The donut ice cream cone has arrived to make our dreams come true

This latest dessert craze combines two of your favorite sweet treats: ice cream and donuts.

The ‘doughnut cone’ — an adventurous alternative to the classic wafer cone — is a cone made of cinnamon sugar-covered dough, topped with chocolate and stuffed with ice cream
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IMAGE: MASHABLE COMPISTE: BUBBLYDESIGNCO/INSTAGRAM AND EKIEM.DE/INSTAGRAM
The trend is believed to be a modern-take on a traditional Slovak cake and pastry made from grilled dough, topped with sugar and walnuts, called Trdelník.

A Prague café called Good Food Coffee and Bakery is making the “Chimney Cakes” famous, and mouth-watering food porn of the sugary delicacies has been seen all over social media.

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5 Secrets To Make The Perfect Burger!

Tired of making the same old, bland, dry burgers? This year you can blow everyone’s mind at your cookout with these surefire tips for making a killer burger.
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Perfect Burger / realcoolvideos
Choose Your Meat Wisely

It all begins with the meat. Choosing the right kind will make all the difference in the world. If you feel like ballin’ over the 4th of July, sirloin or angus is the way to go. But if you’re feeding a lot of people and want to make you dollars stretch, chuck is just fine too. BUT! To make an awesome, juicy burger, you want fat. That mean’s ditching the lean ground beef, and getting the fattiest stuff you can find.

Season Your Way To Perfection

Some people think all you need to make a burger is some meat. Wrong! You’ll want to season those puppies before they every hit the grill. At the very least, give your meat a healthy dose of salt and pepper. Salt helps bring out the beefy flavour and will really make tastes pop. If you want to kick it up a notch, check out this seasoning mix from Emeril.

Make It Hot

You want your things smoking hot by the time your burgers hit the grill. Don’t be impatient, whether coal. gas or pan, make sure everything is at a high heat by the time your put your patties down.

No Squish Zone

For some reason, people like to squish down their burgers once they hit the grill. Don’t! You took the time to find some nice fatty meat and now you’re going to squish it all out? As much as it might be fun to see that flames rise up, avoid the squish at all costs to make your burger as juicy as possible.

Pick The Right Bun

You put all that effort into you meat, don’t skimp on the bun. You can go a lot of different ways here, but always make sure it’s freshly baked and not too big for the patty.

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Pumpkin Cake : With Maple-Cream Cheese Frosting

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This pumpkin cake, along with its incredible maple cream-cheese frosting, is a recipe David Leite developed a long time ago for an article wrote for the Los Angles Times about Thanksgiving.
This cake has actually beat out his former favorite autumn dessert, pumpkin pie.) Since then, this recipe has become one of those baked-around-the-Internet desserts.
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INGREDIENTS
For the pumpkin cake
2 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (I mean freshly ground!)
1 stick (4 ounces) unsalted butter, at room temperature, plus more for the pans
1 cup firmly packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
For the maple cream–cheese frosting
Two 8-ounce packages Philadelphia-brand cream cheese, softened
1 stick (4-ounces) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup, preferably grade B amber
DIRECTIONS
Make the pumpkin cake
1. Position a rack in the middle of the oven and crank the heat to 350° (175°C). Butter two 8-by-2-inch cake pans and line them with parchment circles cut to fit the pans. Butter the parchment and coat the pan with flour, tapping out any excess. (You can instead spritz the pans with cooking spray for baking, if that’s easier for you than buttering and flouring.)
2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper in a bowl until well combined. Take a whiff; it’s heaven. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a good old-fashioned hand mixer on medium speed), beat the butter, dark brown sugar, and granulated sugar until fluffy, about 5 minutes.
4. Plop the eggs, 1 at a time, into the bowl, beating and scraping down the sides of the bowl after each addition. Alternate adding the flour and buttermilk mixtures to the bowl, starting and ending with the flour. Dump in the pumpkin and beat just until the pumpkin is incorporated and the cake bater is smooth.
5. Spoon the batter into the prepared cake pans, dividing it evenly. Give each filled pan a good smack flat against the counter to release any air bubbles. (Just hold the pan a couple inches above your countertop and drop it. Trust us. This works.) Bake the cakes until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let the cakes cool in the pans on a wire rack for 10 minutes. Carefully turn out the cakes from the pans onto the wire rack, peel off the parchment paper, turn them right side up, and let cool completely.
Make the maple-cream cheese frosting
6. In a stand mixer fitted with the paddle attachment (or in a bowl using a good old-fashioned hand mixer on medium speed), beat the cream cheese butter, confectioners’ sugar, and maple syrup until fluffy.
7. To assemble the cake, frost the top of one cake, then place the other cake on top. Frost the sides and top, swirling like the pro you are. Slip the the cake in the fridge for 30 minutes until the frosting is set, if needed.

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Addictive Snacks That Are Actually Good

When we, the Pollan Family, make these addictive snacks, our family and friends cannot stop eating them, and that’s OK — they are so healthy and nutritious we almost don’t want to call them a snack. It’s particularly gratifying to see our kids scarfing them down! They each have a very short list of ingredients (three or fewer!) and are so easy to make.
Crispy Parmesan Roasted Chickpeas
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1 1/2 tablespoons plus 2 teaspoons extra virgin olive oil
Two 15-ounce cans organic chickpeas, drained, rinsed well, and patted dry (or 3 cups cooked chickpeas)
1/2 cup firmly packed, finely shredded Parmesan cheese (not pre-grated or it will not melt)
Sea Salt
Freshly ground black pepper
Preheat the oven to 425° F.

Pour 1 1/2 tablespoons of the olive oil into a large baking dish. Place it in the hot oven.

In a small mixing bowl combine the chickpeas, 2 teaspoons of extra virgin olive oil, the Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix well until the chickpeas are thoroughly coated.

Carefully remove the hot baking dish from the oven and pour the chickpea mixture in. Use a wooden spoon to spread the chickpeas into a single layer. Roast for 10 minutes; stir them once with the wooden spoon. Continue to cook until crispy and golden brown, an additional 7 to 10 minutes. Season with additional salt and pepper as desired, and serve hot or at room temperature. (Do not drain on paper towel or they will loose their crispiness.)

*Once cool they also make a great salad topping.
Spiced Sweet Potato Crisps

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1 large sweet potato (about 1 pound), peeled and very thinly sliced (use a mandolin if you have one)
Organic olive oil cooking spray
Seasoning of choice, to taste (paprika, smoked paprika, cumin, cinnamon, teaspoon chili powder)
Sea salt
Set a rack in the middle of the oven and preheat the oven to 375° F.

Lightly spray two rimmed baking sheets with oil. Arrange the rounds in a single layer on the baking sheets (taking care not to crowd or overlap.) Spray the tops with a fine mist of oil and lightly sprinkle your spice of choice on each (do not salt yet as this releases moisture.)

Place one of the baking sheets on the middle rack and bake for 15 minutes. Flip the rounds, sprinkle additional spice on top, and rotate the pan in the oven. Bake until the rounds are lightly browned around the edges, and tender in the middle, an additional 7 to 10 minutes. Watch them closely in the last 5 minutes as they go from golden to burnt quickly. Remove any rounds from the baking sheet that have browned and place on a cooling rack to continue crisping. Return the rest to the oven to continue baking. Once the first batch is done season with salt to taste.

Repeat with the second baking sheet and serve.

Perfect Kale Chips

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4 cups packed curly kale, completely dry, stemmed and torn into 2-inch pieces
1 tablespoon extra virgin olive oil
Sea salt
Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper.

Add the kale and the olive oil to a large mixing bowl. Using your fingers massage the oil well into all the leaves (do not add salt before you cook. *)

Place the kale in a single layer on the baking sheet. Roast until browned and crisp, 10 to 12 minutes, flipping once halfway through. Season with salt to taste and serve.

*Salting before roasting will bring out the moisture in the kale leading to less crispy chips.

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Cake Recipe of the Day : Skinny Strawberry Banana Ice Box

Recipe_cake_following_dilanWith layers of graham crackers and vanilla pudding, you’ll love this irresistible Skinny Strawberry Banana Ice Box Cake Recipe!
Skinny Strawberry Banana Ice Box Cake Recipe ~ Easy, Traditional Ice Box Cake Recipe Stuffed with Bananas, Strawberries, Graham Crackers and Vanilla Pudding! Plus it’s Lightened Up for a Guilt Free Dessert!
Skinny Strawberry Banana Ice Box Cake Recipe

Also seen on Julies Eats & Treats

Ingredients

2 bananas ( sliced )
4 cups strawberries ( sliced )
8 ounces Cool Whip
1 ounce vanilla pudding ( sugr-free, fat-free )
1 cup milk ( Vanilla Cashew Milk )
21 graham crackers ( sheets, reduced-fat )
to taste bananas ( additional for topping )
to taste strawberries ( additional for topping )

Instructions

In a medium sized bowl, whisk together pudding mix and almond milk for two minutes or until pudding starts to thicken. Let stand for 5 minutes
Gently fold Cool Whip into pudding mixture.
Spread a small amount of pudding mixture onto the bottom of a 9”x13” glass baking dish.
Top pudding mixture with 7 graham crackers sheets to form a single layer over pudding mixture. Top with a very thin layer of pudding mixture. Place 1/2 of bananas, then 1/2 of the strawberries on top of crackers. Top with 1/3 of the remaining pudding mixture. Repeat layers.Top with remaining pudding mixture.
Refrigerate for 4-6 hours before servings.
Garnish with strawberries and bananas if desired, serve immediately.

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