5 Ways to Get Rid of a Muffin Top - Tip #3
3 Full-Body Moves That’ll Work You From Head to Toe
.. why not throw on some shorts and start burning calories? Fitness is a critical part of our lives and helps us keep in shape..but also helps us feel good about ourselves.
Coming Up Next : Fitness Ideas and Strategies
The team is getting bigger and the times are getting warmer. We’re interviewing random people and asking them what they believe wellness means and what they’re passionate about in life. Not only this, but we’re doing a lot of integrating too - it’s not easy getting everything on the same level, but when you’re motivated and inspired, you can do just about anything.
Today looks like a great day to start doing something new! Why not take a walk and enjoy the scenery? Or take a run into the park and take random photos of random things? Happiness and well-being are what you make of it..so explore something new!
There are a lot of us who jump into the air at the mention of this simple word. Yet, when you think about it, food is anything but simple. There are a plethora of recipes for one single dish, a thousand different taste sensations, and a million ways to share. If you love food, and you can say that it is your passion, then it is apart of your wellness! Whatever contributes to your well-being is apart of your wellness.
Adapted from: Lottie + Doof
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
Update: Given that I do not like to use the microwave for cooking, and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!
Easy Parmesan Knots
The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying. Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer. As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches. Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.
For the Mozzarella Sticks:
For the Buttermilk Dip:
Oven-Baked Chicken Risotto
16 chicken portions - roughly 1 thigh and 2 drumsticks per person
2 large onions - roughly chopped
5 large carrots - roughly chopped
1 punnet of closed cup mushrooms (works out to roughly 3 per person) - roughly chopped
a large hand-ful of frozen peas
2 glasses of white wine or a splash of sherry
500g risotto rice - arborio rice is good
4 pints vegetable stock
- place the chopped veg into an oven roasting dish and lay the chicken pieces on top. Don’t over-crowd the pan, it’s better to use two dishes. season with salt and pepper and sprinkle with mixed herbs of your choice and a generous glug or two of olive oil.
- roast in a hot oven (190C) for 40 minutes but turn the chicken halfway through at which point add the wine or a splash of sherry
- after 40 minutes check that the veg has started to roast and the chicken is browning, it may need another 5 to 10 minutes or so and should be full of lovely chickeny juice.
- add the rice, shimmying the chicken aside to make sure all the grains are coated in juice, then add enough of the stock to cover the rice but not all the chicken. You want to retain some stock for later.
- place the dish back into the oven and roast again for another 30 - 40 minutes or until the rice is tender and the chicken is golden… keep your eye on it as you don’t want it to dry out, so keep it topped up during the last 15 minutes or so.
- take it out of the oven and throw in the frozen peas and give it a final stir before serving.
eat and of course, enjoy!
Mozzarella Stuffed Meatballs
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Marinara (jar or homemade)
In a large bowl mix beef through pepper. Form into 2” balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2” olive oil in a large skillet. Brown meatballs and then set aside on plate.
Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagie.