Happy Eat a Hoagie Day!!! (Sept. 14th) – Sonny’s Steak Hoagie

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Sonny’s Steak Hoagie

Ingredients

4 (8-inch) hoagie rolls, homemade preferred

2 3/4 ounces blended canola/ olive oil, 60/40 ratio

10 ounces sliced thin sweet onions in 1/16-inch slices

28 ounces sliced thin rib-eye steak in 1/16-inch slices

2 ounces melted sweet butter

1/4 teaspoon salt

Provolone cheese

Directions

Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese

For the hoagies:

Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

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Would you eat this? Burger King in Japan Launches Black Cheeseburger

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The black buns? We’ve seen those before. But why, Burger King, why black cheese? Why?

NariNari reports that Burger King Japan is rolling out another “Kuro Burger” (“Black Burger”), with buns made from bamboo charcoal, an onion and garlic sauce made with squid ink, beef patties made with black pepper, and black cheese, which is also apparently made with bamboo charcoal.

I don’t think I’ve ever seen black cheese in my entire life. This could be a first for me.

The ugly burger launches nationwide in Japan on September 19 with two varieties – one with salad and one without, but there’s no plans as of yet to bring them to the UK market.

Japan is at the top of the game when it comes to strange snack foods, bizarre burgers, and robot restaurants.

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Credit: narinari.com

Fast Food Nation: The Dark Side of the All-American Meal

Happy National Chocolate Milkshake Day!!! – Night Rider Spiked Chocolate Shake Recipe

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Night Rider Spiked Chocolate Shake Recipe

Ingredients

2 scoops chocolate ice cream 
1 oz Kahlua 
1 oz chocolate liqueur 
4 Oreos

Directions

Muddle 3 Oreos and blend together with ice cream, Kahlua, and liqueur. Pour in glass and garnish with whipped cream and a whole Oreo.

Credit: Esquire

Fitness Fridays – Graphs showing why people are getting FAT (Science is Awesome)

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1. People Are Eating More Junk Food Than Ever

Food Spending, Smaller

Source: Dr. Stephan Guyenet. Fast Food, Weight Gain and Insulin Resistance.Whole Health Source.

People are eating more calories than before… but pretty much all of the increase has come from processed foods.

In the graph above, you see how the population changed its eating habits in the past 120-130 years.

At the turn of the 20th century, people were eating mostly simple, home-cooked meals. Around 2009, about half of what people ate was fast food, or other foods away from home.

This graph actually underestimate the true change, because what people are eating at home these days is also largely based on processed foods.

2. Sugar Consumption Has Skyrocketed

Sugar Consumption in the UK and USA

Source: Johnson RJ, et al. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. The American Journal of Clinical Nutrition, 2007.

Added sugar is the single worst ingredient in the modern diet.

Numerous studies show that eating excess amounts of added sugar can have harmful effects on metabolism, leading to insulin resistance, belly fat gain, high triglycerides and small, dense LDL cholesterol… to name a few (12).

There is also a plethora of observational studies showing that the people who eat the most sugar are at a much greater risk of getting type 2 diabetes, heart disease and even cancer (345).

Sugar is also fattening, partly because it doesn’t get registered in the same way as other calories by the brain, making us eat more. It also has adverse effects on hormones related to obesity (6789).

Not surprisingly, studies show that people who eat the most sugar are at a high risk of future weight gain and obesity (10).

3. People Gain Lots of Weight During The Holidays, Which They Never Get Rid Of

Holiday Weight Gain in the US

Source: Dr. Stephan Guyenet. Why do we Overeat? A Neurobiological Perspective.2014.

Most people don’t gain weight overnight… it happens slowly, over years and decades.

But the rate is uneven throughout the year and spikes dramatically during the holidays, a time when people tend to binge on all sorts of delicious holiday foods and eat much more than their bodies need.

The problem is that sometimes people don’t lose all the weight back. They might gain 3 pounds, but only lose 2 after the holidays are over, leading to slow and steady weight gain over time (11).

In fact, a large percentage of people’s lifetime weight gain can be explained just by the 6 week holiday period.

4. The Obesity Epidemic Started When The Low-Fat Guidelines Were Published

Low Fat Guidelines and Obesity Epidemic

Source: National Center for Health Statistics (US). Health, United States, 2008: With Special Feature on the Health of Young Adults. 2009 Mar. Chartbook.

There was an epidemic of heart disease running rampant in the U.S. in the 20th century.

A lot of scientists believed fat, especially saturated fat, to be the main dietary cause of heart disease (although this has since been disproven).

This led to the birth of the low-fat diet, which aims to restrict saturated fat. Interestingly, the obesity epidemic started at almost the exact same time the low-fat guidelines first came out.

Of course, this doesn’t prove anything, because correlation doesn’t equal causation.

But it does seem likely that putting the emphasis on saturated fat, while giving processed low-fat foods high in sugar a free pass, may have contributed to negative changes in the population’s diet.

There are also massive long-term studies showing that the low-fat diet does NOT cause weight loss, and does not prevent heart disease or cancer (12131415).

5. Food is Cheaper Than Ever Before

Food Price Trends as Percentage of Disposable Income

Source: Dr. Stephan Guyenet. Why do we Overeat? A Neurobiological Perspective.2014.

One factor that has most likely contributed to increased consumption is a lower price of food.

From the graph above, you see that food prices have dropped from 25% of disposable income to about 10% of disposable income in the past 80 years.

This seems like a good thing, but it’s important to keep in mind that real food isn’t cheap… it’s processed food.

In fact, real foods are so expensive that a lot of people can’t even afford them. In many poor neighborhoods, they don’t even offer anything but junk food, which is often subsidized by the government.

How are poor people supposed to stand a chance if the only food they can afford (and access) is highly processed junk high in sugar, refined grains and added oils?

6. People Are Drinking More Sugary Soda and Fruit Juices

Caloric Beverage Consumption in USA

The brain is the main organ in charge of regulating our energy balance… making sure that we don’t starve and don’t accumulate excess fat.

Well, it turns out that the brain doesn’t “register” liquid sugar calories in the same way as it does solid calories (16).

So if you consume a certain number of calories from a sugary drink, then your brain doesn’t automatically make you eat fewer calories of something else instead (17).

That’s why liquid sugar calories are usually added on top of the daily calorie intake. Unfortunately, most fruit juices are no better and have similar amounts of sugar as soft drinks (18).

Studies have shown that a single daily serving of a sugar-sweetened beverage is linked to a 60.1% increased risk of obesity in children (19).

Sugar is bad… but sugar in liquid form is even worse.

7. Increased Food Variety Contributes to Overeating and Weight Gain

Food Variety and Weight Gain

Source: Dr. Stephan Guyenet. Why do we Overeat? A Neurobiological Perspective.2014.

One factor that contributes to overeating is food variety.

The graph above shows a study where rats were split in 3 groups… one group got regular healthy chow, the second group got one type of junk food, but the third got multiple types of junk food at the same time (20).

As you can see, the rats eating one type of junk food gained more than the ones eating rat chow, but the rats eating multiple types of junk food gained the most… by far.

There is some evidence that this is true in humans as well. When we have more types of foods available, we eat more… and sometimes more than our bodies need (21).

8. People Don’t Burn as Many Calories When Working

Trends in Occupation-Related Physical Activity

Source: Church TS, et al. Trends over 5 Decades in U.S. Occupation-Related Physical Activity and Their Associations with Obesity. PLoS One, 2011.

A lot of people blame obesity on decreases in physical activity, that we’re just burning fewer calories than we used to.

Although leisure time physical activity (exercise) has increased, it is also true that people now have jobs that are less physically demanding.

The graph above shows how people are now burning around 100 fewer calories per day in their jobs, which may contribute to weight gain over time.

Credit: Authority Nutrition

Train, Eat, Rest & Repeat – Reasons why Dehydration is causing you to be Sick & Fat

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Adverse effects from not drinking enough water include digestive, skin, bladder and kidney problems, fatigue, and even headaches. We need water as much as the air we breathe in! Keeping your body hydrated is not a joke.

Did you know that dehydration actually sets in just before you start feeling thirsty? Sipping water throughout the day is the best way to handle it. Always have a bottle or a glass of water handy! If you’re not a morning person, having two glasses of water right after you wake up will boost up your blood pressure to normal levels, and it’s way healthier than having your first coffee on an empty stomach.

Many of us believe that merely drinking fluids like sweetened juices, soda or tea will hydrate you as well as water does. This is not true. It’s actually the opposite! To deal with the excess sugar and salt you are taking in your body wastes immense amounts of precious water just to clean it out from your system. And if you love your coffee, make sure to drink one extra glass of water for every cup you have.

Drinking water regularly speeds up your metabolism and makes you feel more ‘full’. You will eat less once you start drinking more! It’s the safest and healthiest way to lose weight. Drink up!

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Credit: SDFJ.org, Memolitionwhydontyoutrythis.com 

Datrex Emergency Survival Water Pouch (Pack of 64), 125ml

Pooh Bear was right – Benefits of Honey

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Heart Disease and Cancer Prevention

Honey is chock full of antioxidants and flavonoids that work to reduce your risk of heart disease and cancer. These compounds improve your overall health and prevent the free radical damage that can lead to these diseases. They also help to prevent other abnormal changes that may cause both disease.

Gastrointestinal Disorder Prevention

Gastrointestinal disorders are common and most people experience an upset stomach from time to time. Honey is a natural antibacterial, so regular consumption may help to prevent bacterial stomach infections, as well as ulcers, since ulcers are often the result of H. pylori bacteria.

Multiple Properties

Organic honey is an effective anti-fungal, antibacterial, and anti-viral solution. These properties are present both when you ingest honey and when you apply it topically. Studies show that bees produce an enzyme that works very similar to hydrogen peroxide, adding to the antibacterial actions of honey.

Better Athletic Performance

During ancient times, athletes worked toward better athletic performance by eating dried figs and honey before competition. Modern studies confirm this action and water with organic honey is a favorite among competitive athletes because it helps them maintain glycogen levels.

Reduces Throat Irritation

Many people reach for a cup of tea with honey when they have a sore throat because honey helps to kill bacteria and it coats the throat to soothe it. These same actions also help to calm a cough, helping people to sleep at night. For some people, honey is just as effective as cough syrup.

Balancing the Body

In Ayurvedic medicine, honey is a very common remedy because it works to balance the systems in the body so that the organs function as they should. Honey is able to penetrate the body’s tissues to heal and invigorate the body. Honey works for many ailments, such as nausea, urinary tract disorders, and problems with eyesight.

Regulating Blood Sugar

Organic honey is sweet, but it does not affect the blood sugar like white sugar does. It works to regulate blood sugar due to a balance of glucose and fructose in the honey. It also has a low glycemic index which is beneficial for diabetics who want something sweet, but also want to lower their blood sugar.

Topical Healing

You can apply honey to minor topical wounds to promote healing and prevent infection. It has an antibacterial effect and a drying effect and these work together to heal minor cuts and scrapes. It may also be beneficial for minor burns, but should never go on serious burns.

Probiotic

If you have frequent tummy troubles, a probiotic can be very helpful to regulate your bowel movements and encourage the growth of healthy bacteria in the gut. Honey has as many as four species of bifidobacteria and six species of lactobacilli, making it a great alternative to supplements.

Better Skin

The antibacterial properties of honey make it a great remedy for the skin because it can help to treat acne and prevent further breakouts. Honey also works to balance the pH of the skin, it helps to exfoliate, and it works to nourish and hydrate the skin for optimal health.

Credit: Answers

Happy National Macadamia Nut Day – Macadamia Nut Chocolate Chip Cookies

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Macadamia Nut Chocolate Chip Cookies

Ingredients

Original recipe makes 3 dozen

  • 
1/2 cup butter, softened
  • 
1/3 cup packed dark brown sugar
  • 
1/3 cup white sugar
  • 
1 egg
  • 
1 teaspoon vanilla extract
  • 
1 1/8 cups sifted all-purpose flour
  • 
1/2 teaspoon baking soda
  • 
1/2 teaspoon salt
  • 
1 cup macadamia nuts, chopped
  • 
1 1/4 cups semisweet chocolate chips
  • PREP
15 mins
  • COOK
12 mins
  • READY IN
40 mins

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.

Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

 

Happy International Bacon Day!!! – Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

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Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

Ingredients:

Serves: 9-12

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Directions:

  1. Preparation
  2. Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
  3. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
  4. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.

        5. 
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.

Keep an Eye Out – Foods for Healthier Eyes

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Perceiving the world in colors, shapes, and movement is a gift most take for granted. Until the day one’s vision begins to cloud over, lose clarity, or fade away completely, such an incredible sense is easily relied upon… and therefore is devastating when lost.

But developing cataracts, macular degeneration, dryness of the eyes, or any other eye concerns isn’t inevitable. Poor diet and less than optimal lifestyle choices contribute to the rapidly increasing diseases of the modern age, loss of eyesight being one of them.

And it is now clear that by adopting a healthier regimen and eating a plethora of nutrient-rich foods, healing of the eyes is possible. In fact, some of the most beneficial foods for support healthy eyesight follow. Bursting with enzymes, minerals, and nutrients, they are nature’s perfect offerings that can help regenerate the body and heal the eyes.

Along with removing processed, refined, and chemically-treated foods from your diet, consuming more of these foods will likely assist you in attaining better eye health in no time!

BILBERRIES

This fruit contains compounds which boost visual acuity and improve vision. In Italy, a study found that a mixture of these compounds called anthyocyanides, along with Vitamin E stopped the progression of cataract formation in over 95% of study subjects experiencing early-stage progression of this disease. But its secrets are not only now becoming known: British pilots back in World War 1 knew they were incredibly beneficial for the eyes, and consumed bilberries before flying. Tasty fruits with similar compounds that improve vision include blueberry, cranberry, blackberry, grape, raspberry, and wild cherry.

CARROTS

One normally associates carrots with improved vision, but likely doesn’t know the range of benefits they offer. The carotenoids in carrots (which give it its distinct color) help prevent cataracts, prevent cancer, and reduce one’s risk of developing cardiovascular ailments. Other great sources of carotenoids include leafy greens, and fruits and vegetables that are orange, yellow, or red in color.

ONIONS

Being an excellent source of quercetin, a compound research has linked to prevention of cataracts in diabetics, onions are an extremely beneficial food to consume to heal the eyes. However, as most of the quercetin is found in the skin, it may be optimal to cook this portion of the onion as well when preparing meals.

PURSLANE

The world’s richest source of Omega-3 fatty acids, purslane boasts a bounty of health benefits essential for supporting clear eyesight. It is rich in carotenoids, vitamin C, vitamin E, and many antioxidants (including glutathione), which are all necessary for keeping the eyes healthy.

GLUTATHIONE

This compound is actually found in high concentrations in the lens of the eye, where it plays an important role in keeping it healthy. Glutathione functions as an antioxidant, maintains the structure of the lens proteins, plays a role in various enzyme systems, and can also take part in the transport of amino acids and minerals.

However, modern-day ways of living have created a lack of this essential compound. As stated by optometrist and licensed acupuncturist, Marc Grossman, OD, “The majority of the cataracts I see are low in the antioxidant glutathione.”
Thankfully it’s easy to get more: This powerful compound is found abundantly in raw fruits and vegetables, therefore eating more living foods will help it be restored.

TURMERIC

This anti-inflammatory root contains a large amount of carotenoids and vitamin C. It also shares carotenoids, vitamin C, vitamin E, and anti-oxidants.

BRAZIL NUTS

Brazil nuts are rich in vitamin E and selenium – both nutrients which help to prevent and inhibit cataracts.

SPINACH

Popeye was onto something! Spinach offers a bounty of lutein, which is known to help promote healthy vision and prevent other diseases of the eyes. This green is also rich in carotenoids and helps protect against cancer.

Diverting from natural law – eating wholesome, unprocessed food, getting plenty of rest, being outdoors, enjoying your life – results in a plethora of health issues. Thankfully nature offers many beneficial foods (and opportunities) to remedy diseases of affluence and heal.

If you seek to better your eyesight while safeguarding your future health, take action today by making more conscious dietary and lifestyle choices.

Credit: True Activist

Happy National Peach Pie Day!!! August 24th (Georgia Peach Pie)

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Georgia Peach Pie

CRUST

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
  • 1/2 cup ice water

FILLING

  1. 8 large, ripe but firm peaches (3 1/2 pounds)
  2. 3/4 cup sugar
  3. 1 1/2 tablespoons fresh lemon juice
  4. 1/4 cup plus 1 tablespoon all-purpose flour
  5. 1 1/2 tablespoons unsalted butter, thinly sliced
  6. Egg wash made with 1 egg yolk mixed with 2 tablespoons water
  7. Bourbon Whipped Cream, for serving

Directions:

  • In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
  • On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
  • Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
  • Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
  • Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.

MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.

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