Mashed Potato, Cheddar and Chive Waffles

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Ingredients

4 tablespoons unsalted butter

1/4 cup buttermilk

2 large eggs

2 cups mashed potatoes

3 tablespoons chopped chives

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1 cup grated cheddar cheese

Directions

Melt butter in a small saucepan over medium-low heat.  As the butter melts it will begin to crackle and pop.  That’s the water evaporating out of the butter.  Continue to cook the butter until the crackling subsides and the butter begins to brown a bit.  The butter will smell nutty.  Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined.  Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.  Add the dry ingredients to the wet ingredients.  Use a spoon to mix until all of the flour is thoroughly combined.  Try not to overmix the batter.  Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron.  Cook until golden on each side.  The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.  Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).  

Credit: Joy The Baker

Happy Coffee Day!!! – Benefits of Drinking Coffee before Exercising

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The study basically simulated your average morning: a mug of coffee to wake up, a little gym time, another cup with breakfast, followed by lunch. Fourteen participants completed two moderate workouts on a stationary bike: one where they took caffeine (equal to two 8-ounce cups of coffee or 4 cups of black tea) 90 minutes before the workout, and one where they took a placebo. When caffeinated, the participants reported the ride as way easier than it was without the stimulant.

Coffee before Exercising:

1) Enhanced Performance 

Time and time again, caffeine has been proven to be a powerful ergogenic aid – that is, something which contributes to improved performance during high intensity exercise. 

Studies reveal that after caffeine consumption, athletes can train for much longer and with more power/speed.

2) Boosts Focus

A pre-workout cup o‘ Joe can also boost mental focus during exercise.

Combined with the increase in endurance and power/speed provided, this can lead to extremely productive workout sessions, as you huff and puff with the seeming intensity of an international athlete.

3) Accelerate Fat Loss

Another benefit of taking a cup of coffee prior to lacing up your trainers is that caffeine is proven to provide a range of fat loss benefits.

Coffee can help burn fat as, during exercise, it causes the body to use fat cells for energy as opposed to glycogen.

What’s more, a caffeine intake correlates with increase metabolism, which forces your body to burn more calories during the day, and it also suppresses appetite, satiating those cravings which are oh so bad for your waistline!  

4) Diminished Muscle Pain

Studies also show that a pre-workout injection of caffeine can lead to decreased muscle soreness when exercising.

So whether you’re pumping iron or racing down the tarmac, a cup of coffee will help you perform more reps and allow you to run for further with less muscular pain, resulting in a much more effective workout.

Credit: Cafe 2 U

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The Aftermath by The Hangry Runner (BLW Contributor)

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Huh.  I just realized this was still sitting in my draft folder.  A little late but never I suppose…

And now we rejoin our tale on September 11, 2016, the day after I completed my first ultra marathon:

When I woke up the next morning…well that implies that I was actually sleeping.  To be honest, I don’t think I slept very much because my muscles would keep locking up.  Needless to say, I was quite tired when the alarm went off.  I was able to get dressed  and then had to contend with the stairs down for breakfast.

I ordered my crepe and devoured yogurt and coffee until it was ready.  My friend ordered scrambled eggs and bacon.  There was another woman who was just finishing breakfast that had run the 28 km course and I felt a sense of kinship with her as I watched her hobble up to her room to pack.
So pretty.

We bid our hosts farewell and began to make the trip back home.  There were frequent stops to stretch and it just so happens that two of those stops were at fromageries and one was at a bakery for cinnamon buns.  The cinnamon bun was a bit of a disappointment.  I mean, it was OK and it had a maple glaze on it.  I was hoping for a good cup of coffee to go with it but I’m not even sure if I saw a coffee machine.  Yes I’m a bit of a snob but when it comes to food, I think it’s allowed.

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Cheese please.

We stopped in downtown Trois Rivieres for lunch at a nice little cafe called Frida which was on the river.  The food was good if a little pricey and they served our food right on the trays.  Yup, no plates.  I guess that’s trendy or something.

By the time we hit the Ontario border, I think we were both getting tired of travelling.  My body was aching in some unexpected places.  Legs?  Of course.  Shoulders?  Makes sense.  Who knew my sides would be hurting?

I think even the conversation dies down the closer to our homes we got and even though we both said we were hungry, neither one of us wanted to stop.

It was about 10:30 pm by the time I hoisted myself out of my car.  I left most of my gear in the trunk and hobbled into bed, so grateful that I don’t have any stairs to contend with.  I had dogs all around me and a cat that insisted on sleeping on my hip and then protested loudly each time I rolled over to try and get comfortable.

Yup.  It’s good to be home.

Check out other great articles from The Hangry Runner

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Happy National Corned Beef Hash Day!!! – Homestyle Corned Beef Hash

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HOMESTYLE CORNED BEEF HASH

Ingredients

  • 1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 small green pepper, seeds and ribs removed, diced
  • 1 large garlic clove, minced
  • 1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
  • Salt and pepper to taste

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Directions

  • Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
  • In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.

Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.

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Happy Unofficial Pancake Day!!! – Bacon Pancakes w/ Maple-Peanut Butter Syrup

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BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.  

INGREDIENTS

3 – tablespoons peanut butter

1 -tablespoon butter or margarine, softened

1/2 -cup maple-flavored syrup

Pancakes

2 -cups Original Bisquick™ mix

3/4 -cup milk

1/4 – cup maple-flavored syrup

2 – eggs

1/2 – cup real bacon pieces (from 3-oz package)

DIRECTIONS

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.

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Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.

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In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.

4
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

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What-atarian? (BLW Contributor)

PlantsNotPlastic

This is a brief compilation of the different things people call themselves with regard to dietary lifestyles, their true definitions (at least according to Wikipedia), and my thoughts on each.

To give a bit of background, my understanding of this list of lifestyles versus a list of diets is that diets are often popularized and advertised by a specific group or company (Atkins, Beach Body, Weight Watchers, Jenny Craig, etc.) and more often than not are paired with specific food products or supplements, where a lifestyle change or lifestyle intervention has more to do with a lasting mentality around food that is not specific to a group or company and can be practiced regardless of who is selling you the food you eat.

In order from most to least animal product consumption:

CarnivoreDefinition – meaning ‘meat eater’ (Latin, caro meaning ‘meat’ or ‘flesh’ and vorare meaning ‘to devour’)…

View original post 1,400 more words

This is your Chance to Post on BLW!!! – Share your Thoughts, Stories & Ideas with us!!!

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WE AT BE LIKE WATER BELIEVE THAT WE ARE ALL PART OF THE LEARNING EXPERIENCE, SO WE WANTED TO REACH OUT TO OUR FRIENDS & FANS TO SAY WE APPRECIATE YOUR SUPPORT

AND WE WANT TO GIVE BACK BY SHARING YOUR OWN THOUGHTS, STORIES OR IDEAS ON OUR SITE.

SO, IF YOU HAVE A STORY OR TOPIC YOU WANT TO SHARE WITH US, JUST LEAVE IT IN THE COMMENT SECTION WITH A LINK TO YOUR TOPIC AND WE WILL POST IT ON BLW,

 OF COURSE THE TOPIC HAS TO BE SHARED WITH OUR OWN PHILOSOPHIES. THANK YOU AGAIN!

TO MAXIMIZE YOUR POSTING TO BEEN SEEN BY A LOT OF PEOPLE, WE WILL ALSO POST YOUR STORIES TO ALL OUR SOCIAL MEDIA SITES TO BE SEEN BY THOUSANDS OF FANS!!!

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Tasty Vegan – Spicy Roasted Ratatouille with Spaghetti

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Spicy roasted ratatouille spaghetti recipe - cookieandkate.com

INGREDIENTS
  • 2 pints cherry or grape tomatoes
  • 1 medium eggplant (about 1 pound), diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper (or orange or yellow), diced
  • 1 medium yellow or white onion, diced
  • 6 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Red pepper flakes
  • ½ pound (8 ounces) whole grain spaghetti
  • Freshly grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon fresh thyme (optional) 
INSTRUCTIONS
  1. Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
  2. In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
  3. On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
  4. Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
  5. After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
  6. Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce. 
  7. Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.

Credit: Cookie & Kate

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Happy National Cheeseburger day!!!

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America’s favorite sandwich is honored on September 18th with a slice of cheese.  It’s National Cheeseburger day!

There are many theories to the beginning of the cheeseburger dating back to the 1920s.  One story suggests that Lionel Sternberger is reputed to have invented the cheeseburger in 1926 while working at his father’s Pasadena, California sandwich shop, The Rite Spot.  During an experiment, he dropped a slice of American cheese on a sizzling hamburger.

There are other claims of the invention of the cheeseburger:

  • A cheeseburger appeared on a 1928 menu at O’Dell’s, a Los Angeles restaurant, which listed a cheeseburger, smothered with chili, for 25 cents.
  • Kaelin’s Restaurant – Louisville, Kentucky says it invented the cheeseburger in 1934.
  • Denver, Colorado – 1935 – A trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In.
  • According to its archives, Gus Belt, founder of Steak n’ Shake, applied for a trademark on the word “cheeseburger” in the 1930s.

Credit: National Calendar

Family Guy – Ordering a Cheeseburger

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Happy Linguine Day!!! – Linguine with Shrimp Scampi

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Ingredients

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes

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Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Credit: Food Network