Spartan Endurance Mode
Flat Belly Juice
Popular posts from this blog
Ginger Cuke Detox Juice
Ingredients ::
2 cucumbers
2 inch knob of ginger
1/2 lime
1 cup of parsley
dash of cayenne pepper
>>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<<
Directions ::
Peel cucumbers,
remove skin from lime, and turn on juicer. Juice parsley, ginger, lime, and cucumbers. Pour over ice and add a dash of cayenne pepper, or more to your liking.
2 cucumbers
2 inch knob of ginger
1/2 lime
1 cup of parsley
dash of cayenne pepper
>>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<<
Directions ::
Peel cucumbers,
remove skin from lime, and turn on juicer. Juice parsley, ginger, lime, and cucumbers. Pour over ice and add a dash of cayenne pepper, or more to your liking.
Chicken With Maple BBQ Sauce
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
Cooking Steps
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring just to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in the vinegar; season sauce to taste with salt and pepper. Reserve about 3/4 of a cup for the chicken wings, and store the rest in an airtight container in the refrigerator for a later use.
While the sauce is simmering, prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Raise the grate to between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…
Melt the lard in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring just to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in the vinegar; season sauce to taste with salt and pepper. Reserve about 3/4 of a cup for the chicken wings, and store the rest in an airtight container in the refrigerator for a later use.
While the sauce is simmering, prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Raise the grate to between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…
Comments
Post a Comment