Happy National Ice Cream Day!!! Fried Banana with Ice Cream

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Fried Banana with Ice Cream

Ingredients

2 oz Butter

1 Bananas, Peeled and cut into quarters, lengthways

1 Tablespoon Rum – Dark

1/4 Teaspoon Cinnamon

2 scoops per person Ice Cream – Vanilla

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Instructions

Melt the Butter in a Skillet.

Cut the Banana in Half and cut each half lengthways.

With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds.

with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter.

Place two pieces of the Banana onto each Ice Cream Portion.

Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce.

Pour sauce over each portion of Ice Cream aand Banana. Enjoy

You can substitute Brandy for the Rum or Omit the Spirit altogether.

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Fun Summer Recipes – Pork Kebabs with Orange and Thyme

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Pork Kebabs with Orange and Thyme

INGREDIENTS

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish

5 garlic cloves

2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

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DIRECTIONS

STEP 1

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature

STEP 2

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

Credit: Martha Stewart

The Physics of Olympic Bodies (Science is Awesome)

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The Olympics is able to capture the imaginations of countries around the world. Though sometimes due to, in no small part, how freaking buff these people are. Every historical trend in world record performances has been positive, meaning that we (a very subjective word) as Olympians have only been getting harder/better/faster/stronger every year! It boggles the mind to think that every year someone one-ups the past by just enough to progress the world record.

What I find even more fascinating though, is how each event in the Olympic event defines the physique of the athlete in question. Training so hard for one event that, for some, you only get one chance to make your mark, it makes sense that the muscles required for your sport will be, shall we say, enhanced… I don’t know if you’ve seen Olympic cyclist thighs (sort of NSFW), but HOLYGEEZUSWOAH that’s intense. Swimmers need to be tall, long-distance runners have a low BMI (body mass index), sprinters have jacked arms to balance out their jacked legs, and power-lifters are just jacked all over. In the end, it’s simply amazing what human beings can achieve with their physical bodies and minds to be living titans on Earth. 

 


Credit: Daily Infographic

 

 

 

Happy National Nude Day – July 14th

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July 14th is National Nude Day! WHAT???? Yes, it’s true!!!

National Nude Day is a way to keep cool on a hot , sticky summer day. Nudist groups around the world celebrate this holiday and take it quite seriously! Nudist’s are not perverts…even though their desire to go “au natural” might be offensive to the conservative population! Nudist’s are individuals who believe the human body is most beautiful in their natural state. Whether or not you agree with them, nudist’s encourage people to strut their stuff.

 

World Cup Food – German Schweinebraten (Bavarian Roast Pork)

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German Schweinebraten (Bavarian Roast Pork)

PREP 20 mins

COOK 3 hrs

READY IN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

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Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.

.                Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.

.                Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.

.                Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

.                Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

World Cup Food – Fugazzeta – Stuffed Argentinian-style Pizza

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Fugazzeta – Stuffed Argentinian-style Pizza

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.

Yield: 1 12-inch pizza.

Ingredients:

2 3/4 cups bread flour

1/4 cup milk

3/4 cup water

2 1/2 teaspoons active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

1 teaspoon salt

1 onion

6-8 ounces mozzarella cheese, thinly sliced

1/3 cup grated aged provolone cheese (optional)

1 teaspoon dried oregano

Parmesan cheese

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Preparation:

  1. Warm the milk to 100-105 degrees F, and place in a small bowl. Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5-10 minutes, until mixture is bubbly. 

  2. Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic. 

  3. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size. 

  4. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels. 

  5. Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes. 

  6. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between, until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape. 

  7. Preheat oven to 450 degrees. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together. 

  8. Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese. 

  9. Place the fugazzeta in the oven. Bake for 20-25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired. 

  10. Remove from the oven. Let cool for 5-10 minutes before cutting into slices to serve.

 

World Cup Food – Dutch Dish Pannenkoeken

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Dutch Dish Pannenkoeken

Ingredients

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Granny smith apple, peeled, cored and thinly sliced
1/2 cup whole milk
1 tablespoon vanilla extract
3 eggs
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup brown sugar
4 tablespoons cold butter
Powdered sugar, for serving
Whipped cream, for serving

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Directions

Preheat the oven to 400 degrees F.

Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.

Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).

Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.

Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

 

World Cup Food- Argentine Stuffed Flank Steak: Matambre

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Matambre-leshoward

Argentine Stuffed Flank Steak: Matambre

Total Time:

2 hr 25 min

Prep:

30 min

Inactive:

15 min 

Cook:

1 hr 40 min

Ingredients 

- 1 (2 1/2 pound) flank steak, trimmed

- Extra-virgin olive oil

- Kosher salt and freshly ground black pepper

- 1/4 pound fresh spinach, washed and drained, stems trimmed

- 4 small thin carrots

- 4 large hard boiled eggs, peeled and quartered lengthwise

- 1 cup large pitted green Spanish olives, halved lengthwise

- 1 large onion, sliced into rings

- 1/4 cup freshly grated Parmesan

- 1 teaspoon red pepper flakes

- 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)

- 1 head garlic, halved

- 1 large onion, halved

- 1 handful fresh thyme sprigs

- 1 handful fresh oregano sprigs

- 2 bay leaves

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Directions

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. 

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

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World Cup Food – Coxinhas a Brazilian Treat (We Believe – Go USA Go!!!)

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Coxinha are a Brazilian treat – delicious balls of chicken salad that have been shaped into a drumstick, battered and fried. I didn’t quite what to make of them the first time I tried them, but they really are an ingenious street food. They’re easy to eat on the go, they’re a meal unto themselves, they have a unique appearance (simulated drumstick), and most importantly, they are deep fried and delicious!

Coxinha are fun to make too, and economical. They are best if you start them the day before you fry them. If you’re lucky enough to find Brazilian catupiry cheese, use it in place of the cream cheese.

Prep Time: 1 hour, 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 50 minutes

Ingredients:

  • 1.5 pounds chicken breasts (about 4 halves)
  • 4-5 cups of chicken broth
  • 1 carrot
  • 2 onions
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 8-ounce package of cream cheese, softened
  • 2-3 cups of flour
  • 2 eggs
  • 2-3 cups of very finely grated bread crumbs
  • Vegetable oil for frying
  • Salt and pepper to taste

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Preparation:

  • Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by at least 1/2″ of liquid. 

  • Add the carrot and one of the onions (peeled and halved) as well as the bay leaves. 

  • Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It’s necessary to cut into the chicken to tell when it is done. If some of the breasts cook more quickly, you can remove them earlier.

  • Set chicken aside to cool, and strain the broth. Reserve broth. 

  • Shred the chicken into very small pieces. I use a food processor fitted with the plastic blade for this step, but you can also use your fingers. 

  • Stir the softened cream cheese and lime juice into the shredded chicken. 

  • Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and soft. 

  • Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed. 

  • Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour). 

  • Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour. 

  • At this point, you can chill the chicken mixture and the dough for several hours or overnight. 

  • To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.

  • Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling.

  • Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. 

  • Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. 

  • Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown.

  • Serve warm.

Makes about 24 3-4 inch tall coxinhas.

Train, Eat, Rest, Repeat. – Benefits of Foam Rolling

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Foam-Rolling

As its name implies, a foam roller is a large “log” made out of foam that helps your body to warm up for exercise and recover afterward. Among its many benefits are:

  • Improved circulation
  • Increased blood flow
  • Releases muscle tightness
  • Breaks down knots in your muscles
  • Reduces pain

Using a foam roller is actually similar to getting a massage (only less expensive!). As you roll on it, fibrous tissue is broken down and circulation is boosted, helping to relieve tension and pain. When you perform various exercises with the roller it also helps to engage your muscles and build strength. Plus, because the foam roller is unstable, using it works your core muscles and helps improve balance. Many people wait to use a foam roller until they feel a tight spot in a muscle, then simply ‘roll’ it out. While this can be effective, it’s a mistake to regard the foam roller as only an occasional fitness tool. You can actually use it daily (even if it’s for just a few minutes) to help prevent trouble spots in your muscles from occurring.

Increase Your Range of Motion in Five to 10 Seconds

Foam rollers are often used by therapists and athletes to mimic myofascial release treatments, which are typically used to help reduce muscle immobility and pain. Their effects can be quite significant, as one study found that using a foam roller on your hamstrings may lead to statistically significant increases in range of motion after just five to 10 seconds.1 Separate research also found that using a foam roller reduces arterial stiffness, which may indicate improved flexibility, and improves vascular endothelial function.2 

Older women who used foam rollers for balance training also showed improvements in dynamic balance after just five weeks,3 adding scientific credibility to the use of this incredibly simple fitness tool. My favorite is to combine the Trigger Point Foam Roller with the Power Plate. The vibration from the Power Plate is a powerful synergy with the foam roller and I seek to do that twice a day when I have access to a Power Plate. This combination can radically increase your range of motion and flexibility.

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5 ‘Critical Rules’ for Foam Rolling

Master trainer Josh Stolz recently shared what he calls the five most critical rules for getting the most out of your foam roller.4

  • Drink plenty of water first: This helps to keep your tissues hydrated and more pliable during rolling, so drink a large glass of water first.
  • Use your roller for warm-ups and cool downs: Foam rollers are both a warm-up tool and a recovery tool. Try swapping out static stretches in your warm-up for foam rolling.
  • Slow down: Avoid rolling too quickly; your movements on the foam roller should be slow and concentrated.
  • Move in multiple directions: For best results, combine up-and-down, side-to-side and other directional movements to best work your muscles.
  • Do it regularly– preferably daily: As mentioned, using the foam roller daily is an excellent tool for muscle maintenance, injury prevention and pain relief.

Try These Foam Roller Exercises

Once you get your foam roller, what should you do with it? Try these sample exercises from Q by Equinox:5

1. Lats

“Position yourself on your right side with your right leg flat, knee bent 90 degrees, your left foot flat on the floor. Place the center of a foam roller beneath your right arm pit, perpendicular to your body, and extend your right arm straight, resting your left hand on the foam roller. (Reach that right arm as far as possible to create more of a stretch.)

From this position, roll from your armpit about four inches down towards your waist, and back again, for 30 seconds to a minute. Switch sides; repeat.” 

2. Shoulders and Pecs

“Lie face down, resting your left forearm on the floor, legs slightly wider than shoulder width. Place one end of a foam roller under your right shoulder, extending arm straight out at shoulder height, forming a T with the roller. (Again, reach that straight arm as far as possible to create more tension.) In short movements, roll from your shoulder to right pec and back again, for 30 seconds to a minute. Switch sides and repeat.”

3. Thoracic Spine

“Lie face up with feet shoulder-width apart and flat on the floor. Center a foam roller beneath your mid-back or shoulder blades so that it is perpendicular to your body. (Note: You can move the foam roller up and down to target different areas of the thoracic spine while still doing the extension motion.) 

Extend arms out from shoulders at a 45-degree angle. Reach arms back behind you towards floor and back again for 30 seconds to a minute. Make sure that the lower back doesn’t extend—think about pushing the lumbar spine into the ground as you are reaching back.”

4. Calves

“Sit with legs extended in front of you, and rest your lower right calf on the center of a foam roller that’s perpendicular to your body. With hands on the floor, press your triceps to lift your butt off the floor, and then place your left foot on top of your right calf. Roll up from your lower right calf to the meat of your calf and back for 30 seconds to a minute. Switch legs; repeat. (Note: Also target the inside and the outside of the calf simply by turning the foot in or turning the foot out.)”

5. Glutes and Piriformis

“With your feet flat on the floor, slightly wider than shoulder-width, center a foam roller beneath your glutes. Lift your right leg and rest your right ankle on your left knee. Roll back and forth from the center of your right glute to the bottom of your spine for 30 seconds to a minute; switch legs and repeat.”

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How to Make Your Foam-Roller Workout Even Better

The benefits of using a foam roller are even better if you do them on a Power Plate, which is my favorite type of Acceleration (or Whole Body Vibration) Training equipment. Acceleration Training is ideally done using a platform like the Power Plate, which vibrates in three planes: vertical, horizontal and sagittal (front to back).

There is equipment out there that only moves in two planes but the three-plane movement devices seem superior. These micro-accelerations force your muscles to accommodate, resulting in dramatic improvement in strength, power, flexibility, balance, tone and leanness. Remember, you can perform many different types of exercises on the Power Plate, including foam rolling, and doing so will enhance your results. Combining the Power Plate and Trigger Point Foam Roller is something I do virtually every day when I am at home.

When you stand on the vibrating platform, each muscle in your body reacts in a continuous flow of micro adjustments, contracting reflexively.The up-and-down movement improves your muscle tone. The left-to-right, and front-to-back movements improve your balance and coordination. What’s truly exceptional about Acceleration Training technology is that it engages up to 98 percent of your muscle fibers—including the fast and super-fast muscle fibers. So, with Acceleration Training you get greater rewards and shorter workouts because you’re working muscle fibers every second.

I truly believe Acceleration Training technology represents a revolution in fitness science that can benefit virtually everyone, regardless of age or fitness status. However, even if you don’t have access to such technology, regular foam rolling is still an excellent strategy to add to your fitness program.

Credit: Fitness Mercola