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1 large avocado
2 Tbsp chopped sun-dried tomatoes (bottled in oil)
1 Tbsp minced red onion
1/2 tsp chopped fresh cilantro
Pinch of salt
3 eggroll wrappers
1 egg, beaten
Vegetable oil for frying
3/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onion, chopped
1 Tbsp sugar
1 tsp ground black pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp (I just used jam - sounds weird but it tasted fine. It is only 1/2 tsp anyway)
1/2 cup honey
Pinch ground saffron (I didn’t have any saffron so I didn’t include it.)
1/4 cup olive oil
1. After you peel the avocado and remove the pit, dice it into bite-sized pieces.
2. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 tsp cilantro, and a pinch of salt. Be careful not to smash the avocado.
3. Prepare the eggrolls by spooning 1/3 of the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointed toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and “glue” the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeal these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
4. Prepare the sauce by combing the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in a microwave, then stir until the tamarind pulp dissolves completely.
6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 30 minutes before serving.
8. Heat oil in a deep fryer or a deep pan over medium heat.
9. When the oil is hot, dry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
10. Serve with dipping sauce and enjoy!