Did you ever get that soggy feeling inside – like whatever you ate is just not passing thru and water is everywhere in the digestive track making you bloat * Here is something I do that helps me get back to normal * Locate some good granola; low in sugar, high in fiber, big chunks rather than small pieces, not a lot of fruit or nuts added * Pour a cup of granola without adding any liquid * consume one cup of dry granola as a before bed snack ( it’s really a before bed probiotic) * Sleep on it * Eliminate it in the morning and take notice of the benefits such as a renewed and cleaned digestive track, reduced bloating and a tightening of the gut * It creates an overall good feeling perhaps similar to the way animals feel after they consume small rocks to clean themselves out * It’s a good thing to try because it may surprise you with with good health!
This is a first ever production mid-engine Corvette is worth taking a look at ^ It is an everyday usable mid – engine supercar ^ This new Corvette is all about revolution ^ It is the eighth generation of Corvette (C8) ^ It still features a cam – in – block ; small block V-8 engine that has grown to 376 cubic inches, or 6.2 liters ^ The C8 with the Z51 Performance package makes only 495 horsepower ^ It’s a lot quieter than other supercars on the road ^ The chassis attachment points are good and stiff ^ Hence, a quietness prevails in the cabin ^ This matches up with the removable roof, a mid-engine and 60 mph in 2.8 seconds ^ In Tour mode, or Sport, or Track the ride remains comfortable because of how noticably smooth and polished the C8 chassis is ^
In the cabin the interior is made of lot’s of good material, and the seats are super comfortable and supportive ^ The gear and drive mode selectors are very high end ^ It’s ergonomics are also very good ^ Having a small screen close to the driver is clever and attractive as is the squared steering wheel ^ The car has a quick shifting eight speed dual clutch transmission and does the quarter mile (1,320 feet) in 11.1 seconds at 123.2 mph ^ It has world class braking which brings the car from 60 mph to zero in 97 feet! ^
This is a daily Supercar ^ For efficiency the small block has cylinder deactivation to loaf along while powered by just four cylinders ^ The 2020 Corvette features world class performance with very good ride comfort and quiet noise levels ^ Chevy is selling a Supercar at sports car prices ^ This is a real mid engine Supercar and remember because it has a mid engine – cargo volume equals the front trunk plus the back trunk ^ plenty of space for two people
I had my heart set on a pumpkin cream cheese pie for Thanksgiving and things just did’nt work out * So as an acceptable fall back I will enjoy some pumpkin cream cheese spread on apple slices * The secrete to this recipe is how well can you mix the ingredients * an electric mixer is probably the easiest – but that does not mean it can’t be done just as well by hand * Take an 8 oz package of Neufchatel cream cheese along with 1/2 can of pumpkin (not pumkin pie filling) * add three Tbsp of brown sugar, 1 1/2 tsp of pumpkin pie spice, 1/2 tsp vanilla and 1 tsp cinnamon (optional) * Now comes the test – mix the ingredients until they are well blended * you can do it by hand or with a mixer – but make it smooth so that it will easily spread * refrigerate for at least an hour before serving * can be served with fruit, bread, graham crackers, cookie wafers or mini pie crusts * I loike this spread because it is a low sugar alternative to a pie mix
Hang on – this is inspired food! * From one 8 ounce grapefruit grate 1 tsp of zest * using a paring knife cut away and discard the remaining peel and pith * Section grapefruit flesh into segments * Squeeze 1 Tbsp juice from 4 of the segments into a small bowl and discard squeezed segments * Set aside zest , juice and remaining segments * Bring 4 cups vegetable stock to a boil in a saucepan over high high heat * Reduce heat to low and cover to keep hot * Heat 1 Tbsp of olive oil in a large saucepan over medium * Add two Tbsp of chopped shallot and cook stirring often until soft – about three minutes * Add one cup Arborio rice and cook stirring constantly for about one minute until rice is glossy * Add 1/4 cup of dry white wine and let it come to a simmer – cook undisturbed – until wine is almost absorbed (maybe two minutes) * Add hot stock 1/2 cup at a time…simmering…stirring constantly and waiting until most of the liquid is absorbed before the next addition * when the rice is tender and most of the liquid is absorbed (about twenty minutes total) the rice is now more risotto * Remove risotto from the heat * Stir in 3/4 ounce of freshly grated (1/2 cup) Parmesan cheese – have some extra for garnish * Add a half cup of whipping cream * Add salt, pepper and reserved juice and segments * Sprinkle with zest and garnish with additional Parmesan * Serve soon! * It’s the GREATEST!!
A pineapple martini calls for a small amount of chili oil to be added * Chili oil can be made by combining extra virgin olive oil with 1 oz fresh red pepper flakes and letting it sit for three days * Now the chili oil can be strained and set aside * In a mixing glass crush three fresh cut pineapple chunks * Add 1 oz simple syrup, 2 oz pineapple vodka, 1/2 oz lemon juice, 1/2 oz lime juice and ice * Shake the pineapple martini mixture and pour into a martini glass * Pour in five drops of chili oil * Garnish with a pineapple chunk * Serve to a friend and make the next one for yourself
This is for the long time lobster lover or taking your first try at it, here are some tips that will help maximize enjoyment * Use a bib if one is offered because water can squirt at the least expected moment * Twist off the lobster claws * Crack each claw and knuckle with a lobster or nutcracker and remove the meat from each knuckle and each claw * Separate the tail from the body and break off the tail flippers so meat can be extracted from each flipper * Insert a fork and push the tail meat out in one piece * Be sure to remove and discard the black vein that runs the entire length of the tail meat * Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley – unless you really like the tomalley * Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side * Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth * if you have a rolling pin present – it can be used to roll the meat out of the legs before you get too anxious * lobster from a market can be taken home fresh or usually the market will boil it for you at no extra charge * that way you can bring home a big red Maine lobster! * Enjoy as many as you can
This is a low-fat vegetable soup that uses evaporated skim milk instead of cream * If using parsley be sure to puree some with the carrots and parsnips * The (herbs) bay leaves, parsley stalks and thyme should be tied together with string * Let’s start by roughly chopping three carrots and three parsnips into half inch dice after scrubbing them * Peel one medium size sweet potato and also rough dice it * Peel and roughly chop one medium size onion * Pour one Tbsp of olive oil in a saute pan over medium heat * Or take out a steamer and fire it up as an alternative to olive oil (yes ,you can cook using water or water turned to steam!) * Add the roughly chopped vegetables and onion and shallow fry or steam for about three minutes * Add 5 fat cloves of garlic that are crushed and finely chopped – fry and stir for one more minute or steam them with the vegetables * Take half of the vegetables and make sure they are cut small enough to eat on a spoon * simmer the herbs and diced parsnips and carrots in the pan with 1 1/2 cups of vegetable stock * make sure they are soft enough to eat * Remove the packet of herbs * With the other half of vegetables transfer to a blender and puree and set aside * Whiz the onion mixture in a blender until smooth and pour it into another saucepan * For the velvet sauce, which is served on the side, take one cup of blended onion mixture and return it to the blender * Add 1/2 cup of evaporated skim milk and blend on high until glossy – maybe two minutes * Pour it into a separate serving bowl or a gravy boat * Now the blended vegetables can be stirred together with the diced vegetables and seasoned to taste * Serve in bowls dusted in chopped parsley and with the velvet sauce on the side – to be dolloped on as a topper * The carrot and garlic flavor stands out the most – with the parsnips and sweet potato making it very smooth * the velvet sauce sends this recipe over the top for exceptional flavor without going over 200 calories * It is low in fat and filled with complex carbohydrates * It’s real and earthy and healthy!
Here is a succulent pineapple garlic shrimp recipe that makes four servings * It works because fresh pineapple contains bromelain – an enzyme mixture that breaks down protein (an ideal marinade ingredient for tenderizing meat and fish) * In a large bowl, whisk together 1/2 cup of flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne pepper * Add 20 to 30 deveined shrimp (about 2 pounds) – a few at a time – coating well with the flour mixture * Set aside * mince 2 large bulbs of peeled garlic, that’s a lot of cloves * Over medium heat, take a large skillet and melt four Tbsp of butter with a small amount of hot sauce * add 2 cups of diced pineapple and saute until pineapple starts to soften, about 5 minutes * remove from pan and set aside * Add four more Tbsp of butter with a small amount of hot sauce and half the shrimp in a single layer * Cook one to two minutes and then flip * Mix half of the minced garlic, 2 Tbsp lemon juice and 1 cup pineapple and add it to the layer of shrimp * Cook for 2 or 3 minutes more – until the shrimp become opaque * Remove the shrimp-pineapple mixture and set aside
* Repeat the above again with remaining shrimp, garlic, lemon juice and pineapple * add 2 Tbsp more of butter and some more hot sauce if necessary * Divide shrimp among 4 serving bowls * In the skillet add the remaining 2 Tbsp of butter and some hot sauce * Cook until the butter is foamy,scraping up garlic bits left in the pan * Pour the pan sauce over the servings and add a starch (rice) and vegetable side (green salad) * for the final touch place a lemon wedge on each serving along with a pineapple wedge and some chopped scallions * Perhaps a slice of pineapple upside-down cake will work for an after coffee desert
This recipe makes about 7 cups of salad and should easily serve seven to eight people * Mash an avocado with a tablespoon of lime juice – a 1/2 tsp of prepared wasabi paste or more if needed-and 1/4 tsp of salt to form a smooth sauce * Place on the side and serve a tsp size dollop of avocado wasabi sauce on each serving of salad * using 14.5 oz canned beans; combine one can of green beans with one can of yellow wax beans and a can of kidney beans * add a medium sliced white onion * add 1/2 cup of chopped parsley and toss it all together in a mixing bowl until it incorporates evenly * Whisk together 1/3 cup of vegetable oil, 1/4 cup sugar, 2/3 cup apple cider vinegar, 1 tsp salt and black pepper and 3 tbsp of fresh thyme leaves in a liquid measuring cup * Pour over the pile of beans and stip to coat evenly * Cover with plastic and refrigerate for at least six hours * Remember when serving add a dollop of avocado wasabi sauce on top of each portion
This is a recipe for a mild spicy stir fry * It is important to have all your ingredients at hand before you begin * It usually takes less than 15 minutes to cook * And once you start – like most stir fry – it comes together quickly * So be prepared before you begin and top the dish off with a squeeze of lime * here is a list of ingredients for two servings * 4 oz of dried flat rice noodles, 4 oz of extra firm tofu, One half small red onion sliced thin, 1 clove of minced garlic, 1 tsp tamarind paste (available in most Asian markets), 2 Tbsp fish sauce, 1Tbsp brown sugar, 3 1/2 Tbsp peanut oil, 1/4 pound of peeled and de-veined shrimp or chicken or pork or any combination, 1 Tbsp finely chopped sweet radish, 2 large eggs, 3 spring onions, 1 1/2 cup bean sprout, 3 Tbsp roasted peanut plus some extra for garnish, Lime wedges, some crushed red or cayenne pepper
Let’s make some Tower Street Food: Mix together tamarind paste, fish sauce, brown sugar and 1/4 cup of water – set aside * Soak rice noodles in warm water for ten minutes or until soft * Cut Tofu into cubes and set aside * place a large skillet or wok on high heat and add 1 Tbsp peanut oil * Stir Fry the shrimp, chicken or pork and remove with a slotted spoon * Add two more Tbsp of oil to skillet and add tofu cakes, sliced red onion, garlic and stir fry until tofu is browned (2 or 3 minutes) * Add rice noodles and reserved sauce made from tamarind paste and fish sauce * Add minced sweet radish and stir fry until noodles can be cast easy (about 2 or 3 minutes) * If sauce is sticking to the pan add 2 Tbsp of water ans stir to loosen
Push the mixture to one side of the wok or pan * Add remaining 1/2 Tbsp of peanut oil to cleared side of wok or pan * crack eggs into cleared side of the wok/pan and allow them to cook undisturbed until they are half cooked * Now mix them together with with other ingredients until they are scrambled * Return the shrimp/chicken/pork to the pan and stir mix together * Add sliced onions, bean sprouts and the three Tbsp of peanuts * Cook a few minutes with continual stirring * Serve with lime wedges and enjoy the flavors: Red onion, garlic, tamarind, fish sauce, roasted peanut, a touch of brown sugar, red pepper and Lime