person breaking a cigarette

The researchers point to a higher prevalence of anxiety and depression in women, which might interfere with even the best intentions to kick the habit.

medical marijuana

Dozens of studies involving more than 3,000 people did not provide compelling evidence that medical cannabis can help treat disorders of the mind, the review authors concluded.

Posted on 29 Oct 2019 In: Health

Exhausted Nurse’s Photo Shows Emotional Toll of Job

photo of nurse crying over dinner

Nurses take care of people every day, but who takes care of them?

man eating steak

Red meat both increases your risk of death and is terrible for the environment, the researchers added

Posted on 7 Nov 2018 In: Food

New Olive Garden(tm) Secret Recipe

???????The Recipe
Secrets Newsletter (RSN)Thanks for being a subscriber since =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=Secret Recipes For Delicious Snacks That Are Good For You!Fast food doesn’t have to mean junk food. If you’re eating on the run, or fighting off a snack attack, you have alternatives. Grab these recipes for snacks made with
healthy ingredients that taste fantastic: Go Here=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hi ,Hope you’re having a great day. Today I have a secret recipe for a tasty cocktail served at Olive Garden. This delicious
sangria is made with Moscato wine, Granny Smith apple puree, pineapple juice and fresh slices of strawberries, oranges and green apple. The result is a sweet and tart sangria that goes down easy.You can always find more secret recipes from Olive Garden on our forum: Go HereEnjoy!=-=-=-=-=-=-=-=-=-= New Secret Recipe =-=-=-=-=-=-=-=-=-= Olive Garden(™) Green Apple Moscato SangriaLike this recipe? Get our secret recipe cookbooks on sale – Go
Here 750 mls Moscato6 ounces
pineapple juice6 ounces Granny Smith Apple Puree or Apple Pucker8 cups ice1/2 cup strawberries1/2 cup orange slices1/2 cup green apple slicesIn a large pitcher combine chilled Moscato, pineapple juice, and granny smith apple puree.Stir until well combined.Serve by placing a several ice cubes in a glass, and pour over sangria, and top with fresh fruit slices.Have a comment or question about this recipe? Post it here.Share This Recipe: Source: Recipe Secrets Forum Until Next Time… Be Well! Kind Regards, Ron PS- Join us on Facebook and get more recipes and freebies:
Go Here PPS- Forward this email to a friend or tell them to sign up here. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= You might like =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= The Recipe Secrets Newsletter (RSN)

Posted on 6 Nov 2018 In: Food

Bacon & Butter Secret Recipes

Hi
,Yes, you CAN eat loads of delicious fatty foods and still FORCE your body to burn fat for fuel, shedding pounds like crazy.Sound too good to be true? It’s not. It’s called the Ketogenic Diet. Here’s how it works…Under normal circumstances, your body burns carbs for fuel. Any excess carbs
arestored as fat.But by limiting your carb and protein intake, you can actually force your body into a state of “ketosis.” In this state, your body “learns” how to burn fat for fuel.(In fact, almost every diet out there relies on ketosis for fat loss.)Anyway, here’s the whole point of this
email:Just out is a brand new cookbook called Bacon and Butter: The Ultimate Ketogenic Diet Cookbook, and it’s FREE for a limited time.This book is jampacked with 148 delicious ketogenic recipes that will help you
burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!You can get your free Bacon and Butter cookbook right hereBut please
hurry since there were only 500 copies printed for this first print run and they’ll likely be gone today. Once those books have been claimed, it could take weeks to get more in stock.Kind Regards,RonP.S. If you’ve struggled to get rid of stubborn fat, you owe it to yourself to test-drive the keto diet. Get your free Bacon and Butter cookbook right here.

Posted on 5 Nov 2018 In: Food

New 5 Star Restaurant Secret Recipe

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Secrets Newsletter (RSN) Thanks for being a subscriber since =-=-=-=-=-=-=-=-=-=-=-=-=-=Discover The Benefits of Black Cumin OilSee how only a 1/2 teaspoon a day of black cumin oil will give you over 10 amazing health benefits: Go
Here=-=-=-=-=-=-=-=-=-=-=-=-=-= Hi ,Hope you had a wonderful weekend. Today’s 5 star secret recipe comes from Bestia, a trendy Italian restaurant in Los Angeles. This acclaimed husband and wife team highlights creative seasonal fare. One of the amazing dishes from the menu is the farro salad with cauliflower and avocado cream.Chef Menashe finely shaves the the cauliflower and tosses it with
a bright avocado purée. He takes the shavings and uses them to cover a mound of farro studded with toasted pine nuts, onion, chopped fresh herbs and a drizzle of red wine vinaigrette. And he finishes the salad with pickled Fresno chiles, mint leaves and shaved Montasio cheese.Enjoy!=-=-=-=-=-=-=-=-=-=-=-=-=-=New 5 Star Secret Recipe=-=-=-=-=-=-=-=-=-=-=-=-=-=Bestia’s Farro Salad with Cauliflower and Avocado Cream PICKLED FRESNO CHILES:8 Fresno chiles, seeds removed, sliced into 1/8-inch rounds2 teaspoons sugar1½ tablespoons kosher salt½ cup red wine vinegar3 tablespoons extra-virgin olive oilIn a medium bowl, toss the sliced chiles with the sugar
and salt. Set aside for 30 minutes.Add the red wine vinegar and olive oil, cover and let sit at room temperature for 24 to 48 hours, or until the chiles have reached the desired flavor. This makes a generous 1 ½ cups pickled chiles, more than is needed for the remainder of the recipe. Store in an airtight container in the refrigerator for up to 3 months.RED WINE VINAIGRETTE:1 teaspoon finely chopped shallot¼ cup red wine vinegar½ teaspoon kosher saltPinch
freshly ground black pepper½ cup extra-virgin olive oilIn a medium bowl, combine the shallot and red wine vinegar. Set aside for 10 minutes. Add the salt and pepper, then drizzle in the olive oil while whisking to combine. This makes about ¾ cup vinaigrette, more than is needed for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, up to 1 week; whisk before using.AVOCADO PURÉE:1 avocado3 tablespoons olive oil2 teaspoons
champagne vinegar2 teaspoons toasted pine nuts1 teaspoon fish sauce, preferably Red Boat brand½ teaspoon salt½ cup chopped parsley1 clove garlic, very finely grated1 teaspoon lemon juiceIn a blender jar, combine the avocado, oil, vinegar, pine nuts, fish sauce, salt, parsley and lemon juice and purée until smooth. Add a tablespoon of water at a time until consistency is smooth. This makes about 1 ½ cups avocado purée, which will keep, covered and refrigerated, up
to 2 days.FARRO:2 cups farro1 rib celery, cut in half1 small carrot, cut in half3 fresh bay leaves or 1 dry1 Fresno chile, halved lengthwise½ yellow onion, quartered2 tablespoons kosher salt2 quarts water2 tablespoons extra-virgin olive oilIn a medium saucepot, combine the farro, celery, carrot, bay leaves, Fresno chile, onion, salt and water and bring to a boil. Reduce the heat to a simmer and cook uncovered, skimming off any foam that
forms, for 30 to 40 minutes or until the farro is cooked but still has a firm, chewy texture. Remove the pot from the heat and set aside for 10 minutes before straining.Line a sheet tray with parchment and spread the strained farro out into an even layer and, using tongs, pick out all of the vegetables and aromatics and discard. Drizzle the farro with the olive oil and toss. This makes about 6 cups farro which will keep, covered and refrigerated, up to 3 days.FARRO SALAD WITH
CAULIFLOWER AND AVOCADO CREAM:2 cups prepared farro¼ cup toasted pine nuts2 tablespoons finely diced red onion¼ cup chopped mint2 tablespoons rough-chopped parsleyPrepared red wine vinaigrette12 whole mint leaves16 slices of prepared pickled Fresno chileSalt and pepper to taste¼ cauliflower, thinly shaved with a mandolin1 ounce Montasio cheese (or Parmigiano or Capra Sarda), shavedPrepared Avocado creamIn a bowl, combine the farro, pine
nuts, diced red onion, chopped mint and parsley and drizzle with red wine vinaigrette. Season with salt and pepper, and toss until ingredients are all incorporated. Do not over mix. Place on a plate.In a separate bowl, combine the shaved cauliflower and avocado purée and season to taste. Make sure the cauliflower is completely covered with the purée.Pile the cauliflower on top of the plated farro and garnish with the whole mint leaves, pickled Fresno chile and shaved
cheese.Serves 4Share This Recipe: Source: LA TimesUntil Next Time… Be Well!Kind Regards,RonPS- Join us on Facebook and get more recipes and freebies: Go HerePPS- Forward this
email to a friend or tell them to sign up here.=-=-=-=-=-=-=-=-=-=-=-=-=-= You might like

=-=-=-=-=-=-=-=-=-=-=-=-=-=The Recipe Secrets Newsletter (RSN)

Posted on 3 Nov 2018 In: Food

Saturday Secret Recipe [NEW!]

Hi ,

Hope youre having a wonderful weekend!

Today I have a Secret Recipe for Blimpies Best sub. This sandwich is layered with prosciutto cotto ham, smoked ham, capacola ham and salami.

For the full recipe – Go Here

Talk Soon,

Ron

P.S. Want to cook your favorite restaurant dishes at home? Get the cookbook Americas Restaurant Recipes: Go Here

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