Just a real quick email to let you know about a great promo Mike Geary author of Truth About Abs is running. For 3-days only Mike is selling his National Best Seller
“The Fat Burning Kitchen” Book for half price!
Why? Well you know how it goes, Mike is turning 34 and when you start reaching your mid-thirties you want anything to celebrate!
Guys, honestly don’t miss this opportunity. Mike’s “The Fat-Burning Kitchen Program” is top-notch and down right cheap.
The sale is going to run from 2/23 thru the end of 2/25 — 3 days.
Act now, take a step for your health and at a great savings!
Course sea salt and freshly ground black pepper, to season
For polenta:
3 cups water
1 quart chicken broth (or water if you prefer)
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 1/2 cups instant polenta
4 tablespoons unsalted butter
½ cup grated Parmesan
Grated Parmesan, for sprinkling
In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Add the sausages and brown well. Remove and set aside. Reduce heat to medium and stir in the peppers and onions. Sauté, stirring often, until very tender and lightly browned, about 8 minutes. Return the sausage to the pan and stir in the remaining olive oil and the oregano. Reduce heat to very low, cover and set aside while you make the polenta.
To make the polenta, bring water to a boil in a teakettle. Turn off heat.
Bring broth to boil in a large, heavy saucepan. Reduce heat to low. Stir in the salt and olive oil. Add the polenta very, very gradually, stirring constantly with a wooden spoon. Take your time. Once all the polenta is added let it cook over very low heat for about 5 minutes, stirring constantly. If the polenta becomes to thick to stir, pour in some hot water and blend it in. The polenta is done when it is smooth, shiny and tender. Turn off the heat and stir in the butter and Parmesan.
Course sea salt and freshly ground black pepper, to season
For sauce:
¼ cup salt-free chicken broth
1 tablespoons soy sauce
2 tablespoons oyster sauce
3 cloves garlic, minced
1 2-inch piece ginger, peeled and minc
2 green onions, sliced
Put all the ingredients for the sauce into a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to very low and let the sauce steep while you cook the pork chops and Bok Choy.
To cook the pork chops, first season them with salt and pepper. Warm a large skillet over medium-high heat. Coat the bottom with the canola and sesame oils. Add the pork chops and brown them well on both sides. Reduce heat to medium-low and cook until done, turning once, about 4 minutes more. Do not overcook them.
Prepare a steamer for the Bok Choy. Steam the Bok Choy until tender, about 3 minutes.
Serve the pork chops with Bok Choy alongside and the sauce in a pitcher.
In a large skillet, warm 1 tablespoon olive oil over medium-high heat. Add the sausage slices and sauté until nicely browned. Remove and set aside. Reduce heat to medium-low and add pine nuts. Cook until the nuts are golden brown, stirring often. Add garlic and cook until fragrant, about 30 seconds. Stir in the spinach and stir until wilted. Remove from heat.
Put the ravioli in the boiling water and cook until al dente. Drain and return it to the pot. Stir in the sausage mixture and season to taste with salt and pepper. Add the remaining 3 tablespoons olive oil and toss gently.
To serve, divide among 4 rimmed bowls and pass Parmesan and red pepper flakes for sprinkling.
Preheat the broiler thoroughly. It should be very hot. Adjust the rack up to its highest position. Season steaks with course salt and pepper and let them sit at room temperature while you make the butter.
In a small bowl, blend together the butter, half the lemon zest, lemon juice, parsley, tarragon and ½ teaspoon salt. Set aside until needed.
Broil the steaks until they are done to your liking, about 3 minutes per side for a medium-rare 8-ounce, 1 ¼-inch thick steak. Adjust time for size of steak and desired doneness. Cover steaks with foil and let them rest.
While the steaks are resting, steam asparagus or cook in boiling salted water until tender.
Arrange a steak and some asparagus on each of 4 plates. Top the steaks with lemon-herb butter, sprinkle the asparagus with lemon zest, and serve.
Posted by Dreamer On September - 24 - 2009Comments
The green-chili cheeseburger of New Mexico is our favorite interpretation of North America’s most famous food. It’s a meat-grinder mashup of culture, creativity, and the American mantra that more is indeed more. After all, as John Eckre, owner and cook at Bobcat Bite in Santa Fe, says, “Even burgers can be continuously improved upon.”
At Eckre’s dusty road side diner (the best food in New Mexico-posole, tamales, Frito pie – comes from diners and gas stations), he adds home-grown peppers and melted Swiss to an already almost perfect burger. Result: the perfect burger.
Parents, let’s face it — the average child will never really fall in love with Brussels sprouts, broccoli or cauliflower. But few kids object to fruit, making it easier to help children tap into its wealth of health benefits.
Fruit fights childhood obesity, according to studies by Tufts and Baylor universities that linked high fruit and vegetable consumption by children with a lower body mass index. Fruit is naturally low in calories but high in nutrients like immune system boosting vitamin C, water and fiber, which helps children feel fuller and more energized with fewer calories. Federal dietary guidelines recommend five servings of fruit per day.
Here are some tips to help keep fruit exciting and easy for you and your children:
* Variety really can be the spice of life when it comes to fruit. Supermarkets now regularly offer exotic fruits that were once only found in top restaurants or specialty shops. So on your next supermarket excursion, allow your child to explore the more unusual fruits and choose one or two to try. You may find they adore star fruit and kumquats as much as apples and bananas.
* What child doesn’t like a smoothie, especially in summer? While you’re whipping up a fruit smoothie for your little one, take the opportunity to slip some other nutritious ingredients into the blender, like raw greens (kids think green smoothies are fun), low-fat yogurt for protein and calcium or flaxseed for fiber.
* Keep it simple and easy for both of you. The easier it is for you to present fruit and for your child to eat it, the more likely they are to indulge in it on a regular basis. Look for products and packaging that make fruit snacking easy as pie, like Dole’s All-Natural Jarred Fruit. You can bypass the cutting, slicing and peeling (how many kids have lost interest in their fruit snack by the time Mom finishes preparing it), and instead just open the jar and start enjoying the delicious, wholesome goodness of ready-to-eat fruit.
* Kids seem hard-wired to crave something sweet for breakfast, whether it’s good for them or not. Satisfy your youngster’s sweet tooth and your desire to ensure they have a good start each morning by incorporating fruit into your breakfast routine. Whether you serve up apple slices with peanut butter on the side for dipping, or top a pancake with some jarred fruit, you’ll be serving a breakfast that is fun and tasty as well as nutritious.
* Encourage kids to continue their healthful, fruity mindset throughout their daily lives. Starting Aug. 23, parents can log on to www.DoleMagic.com for a chance to win some fun prizes from top retailers. The site awards 60 daily prizes, eight weekly prizes and one grand prize – a six-night trip for three to Maui, with accommodations in a four-star hotel, rental car and $1,000 spending money.
To make kids feel like winners on a daily basis, try this child-friendly, fruity recipe:
Tropical Parfait
Preparation time: 15 minutes.
Makes two servings.
Ingredients:
1 jar (24.5 ounces) Dole Tropical Fruit
3/4 cup granola
1 carton (6 ounces) low-fat vanilla yogurt
Cinnamon sticks (optional)
Directions:
Drain 1 1/2 cups of the tropical fruit. In a parfait glass, place a layer of granola. Top it with a layer of tropical fruit, then a layer of yogurt. Repeat until glass is full. Garnish with cinnamon sticks, if desired.
Everybody already knows that salmon (wild salmon, not farm raised) is a great
source of omega-3 fatty acids…so that’s no surprise.
And we also know the issues that come with eating fish higher on the food chain
such as tuna and swordfish — the high mercury levels!
But there is a great alternative that is much higher in omega-3 fatty acids and
doesn’t have the issues with mercury that tuna, swordfish, and other larger fish
do… and that alternative is:
Omega-3 Diet Supplements
Sardines!
Now before you give the usual response I see from people — “Ewww, sardines are
nasty”… you might want to give them an honest try first and maybe try the type
of sardine sandwich melt that I make, which is delicious.
Sardines are a great choice for a quick healthy meal — tons of muscle-building
appetite-satisfying protein, super high in healthy omega-3 healthy fats, and
much lower in mercury and other pollutants than most fish. And they’re
delicious too in my “grilled sardine melt” recipe below.
Here’s the healthy grilled-sardine-melt that I make sometimes:
1 container of sardines
1 whole egg cooked over-easy (cage-free organic)
2 slices of sprouted-grain Ezekial raisin bread
a little mustard
1 slice of grass-fed organic cheddar cheese
a little virgin coconut oil to brush the bread with
I just stack the cheese, sardines, and the grilled egg on the bread (with
outsides brushed with coconut oil) and then grill this sandwich up just like a
grilled cheese. If you have some fresh basil leaves, that goes great inside
this sandwich also. Mmm, gotta love basil!
I know this sandwich probably sounds a little weird, but I’ve yet to find
somebody that didn’t think this was absolutely delicious when they tried it.
The sprouted grain raisin bread makes a nice sweet contrast to the sardines,
egg, and cheese… it’s really good!
This is actually quite a filling sandwich with the egg, sardines, and the cheese
on it… it’ll satisfy your appetite for hours. I like to have this healthy
sandwich with a side salad of fresh greens and 1/4 or 1/2 of an avocado… and
of course, some my unsweetened iced green/white/oolong tea mixture.
One of the benefits of sardines is also the long chain omega-3 fats, such as EPA
and DHA… this is different than eating plant-based omega-3 fats for example,
from flaxseeds or walnuts, where your body still needs to try to convert the
shorter chain omega-3s to longer chain omega-3s. This is an inefficient
conversion, so one of the best ways to provide your body with the important EPA
and DHA are through fatty fish sources, fish oil, or krill oil.
That’s one of the reasons I’m such a fan of taking daily Krill Oil… especially
considering that Krill Oil has been measured as having 47x the antioxidant power
of fish oil, plus with the benefit of the phospholipids in Krill Oil.
I get my Krill Oil from one of the highest quality sources HERE:
The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.
Prep time: 60 minutes
Ingredients:
1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 medium green bell pepper, cored, seeded, and diced into 1/2-inch pieces
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1/4 c. mild chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of pinto beans, drained
1 tsp. dried oregano
1 9-oz. box of frozen corn
Teen Fast Turkey Chili recipe: TollieSchmidt.com
Directions:
Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
When the oil is hot, add the onion, red bell pepper, green pepper, celery, and turkey and cook, stirring often, until the turkey has lost its pinkness and is cooked through – about 2 minutes.
Add the garlic and cook 1 minute.
Add the chili powder and cook, stirring continuously, for 1 minute.
Add the tomatoes, beans, oregano, and salt and stir well to combine.
Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
Add the frozen corn, stir to combine, and cook 10 minutes more.
Serve.
Serves: 6
Serving size: 1 1/4 cups
Nutritional analysis (per serving):
Lean turkey meat was used in this analysis.
382 calories
30 g protein
13 g fat
531 mg sodium
138 mg calcium
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Serve with rice, which you can start preparing once the chili is simmering.
2 eggs, beaten with a fork
1 c. cornmeal
1 c. flour
1 c. milk
2 tsp. baking powder
1/4 c. vegetable oil
1 tsp. salt
1 tbsp. sugar
1/2 c. corn (fresh, canned, or frozen if it’s taken out of the freezer ahead of time and soft)
nonstick spray.
Teen Cornbread Recipe: TollieSchmidt.com
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Put all the ingredients, except for the corn, into a large bowl.
Beat all the ingredients together with a big wooden spoon. The mixture should be smooth.
Stir in the corn and mix.
Pour the mixture into baking pan coated with nonstick spray.
Bake in the oven for 25 or 30 minutes or until the cornbread is light brown on top.
Remove bread from the oven, cut it into 9 pieces with a knife, and serve it warm for a lip-smacking treat.
Serves: 9
Serving size: 1 piece
Nutritional analysis (per serving):
226 calories
5 g protein
7 g fat
30 g carbohydrate
1 g fiber
48 mg cholesterol
376 mg sodium
77 mg calcium
1.5 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
1 can red kidney beans (drain and rinse beans well to remove salt)
1 can black beans (drain and rinse beans well to remove salt)
2 cans crushed tomatoes (use no salt added for lower sodium)
1 small can of tomato paste (use no salt added for lower sodium)
2 cloves garlic, diced
1 medium-sized onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 tbsp. olive oil or vegetable oil
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. thyme
1/2 lb. ground beef (optional)
Teen Chili Recipe: TollieSchmidt.com
Directions:
Heat oil over medium-high heat in a large pan.
Add garlic and onion and cook until the onion is translucent (more clear than white).
Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 60 minutes, stirring occasionally. The longer it simmers, the better it tastes.
Serves: 4 to 5
Serving size: 1 1/2 c.
Nutritional analysis (per serving):
325 calories
16 g protein
7 g fat
56 g carbohydrate
11 g fiber
0 mg cholesterol
1255 mg sodium
186 mg calcium
4.5 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Suggestions:
If you want to make your chili with meat, begin by browning ground beef in a large pot. Drain the fat into a paper cup. Set the meat aside, and complete Steps 1 through 3. Add the meat during Step 4, as you add the beans.
Try substituting ground turkey for ground beef – it tastes very similar and has less fat.
After you’ve made the recipe once, experiment with different kinds of pepper – jalapeno is a favorite.
Experiment with the amounts of spices. The amounts listed here are recommendations – you can make your chili more or less spicy.
Be sure to freeze any leftover chili – some say it actually tastes even better after it’s been frozen!
Losing 300+ pounds…his passion for no child to live as he did!
Tollie, who lived his life as “the fat kid” and dealt with his self-inflicted circumstances in a self-destructive way, ballooned to over 500 pounds by the age of 24.
The pothole-ridden first few chapters of Tollie’s life are viewed by most people as nothing short of inspiring, as seen in various national publications.
More about Tollie
Just a real quick email to let you know about a great promo Mike Geary author of Truth About Abs is running. For 3-days only Mike is selling his National Best Seller![Recommend [tollieschmidt]](http://s3.amazonaws.com/arkayne-media/img/logo-recommend-me.png){kind=logo}
:
Losing 300+ pounds…his passion for no child to live as he did!
Tollie, who lived his life as “the fat kid” and dealt with his self-inflicted circumstances in a self-destructive way, ballooned to over 500 pounds by the age of 24.
The pothole-ridden first few chapters of Tollie’s life are viewed by most people as nothing short of inspiring, as seen in various national publications.
