health and Beauty 4Ever

  The first time I heard the term spatchcocked, I had to laugh. It is, after all, a ridiculous name. But once I came to understand exactly what it was, I became very interested. I still laugh; I can't help myself. The point behind spatchcocking is to flatten the bird so that it cooks quickly and evenly. With that in mind, they should probably change the name to splat-cock. Tee-hee! I'm not entirely sure of spatchcock's origins as there is no mention of it in Larousse Gastronomique or any other of my reference books. It has a significant web presence, but its origins are a mystery. The quickest way to flatten a chicken is to remove the back bone and crack the sternum in two. The first two steps of this article illustrate how this is done. Roast Spatchcocked Chicken Recipe: Backbone Removed and Flattened then Roasted Quickly with Salt and Pepper 1. Cut out the backbone of the chicken using the poultry shears.  A good pair of shears should make short work of the hollow bones.

Ingredients 4 ounces dried guajillo or ancho chiles, or a combination of both Salt 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves 3 bay leaves 1 teaspoon ground cumin 2 tablespoons dry oregano (Mexican oregano if available) Garnishes (can prep while pozole is cooking): 1/2 small cabbage, thinly sliced 1 bunch cilantro, chopped 1/2 white onion, chopped 2 avocados, chopped 4 limes, quartered 1 bunch red radishes, sliced thin 12 to 24 tostada shells Method Boil 5 quarts water: Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps. Heat the chiles, cover with 3 cups hot water: Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium h

THEWKOUT : 50 Seconds Work / 10 Seconds Rest    Stop Squats Push Ups Lunges Swings Bicep Drop Set Tricep Drop Set Shoulder Drop Set Stop Squats Push Ups Lunges Swings Stop Squats Goblets Swings Hammer Curl Drop Set Tricep Drop Set Shoulder Drop Set Stop Squats Push Ups Lunges Swings Stop Squats Goblets Swings Push Ups Snatch Box Jumps  

  ingredients 4 slices bacon, halved 1 1/2 pound elk or beef chuck steak, trimmed and cubed 1 quart water  PLUS 1/2 cup water 1 1/4 cup chopped onions 2 bay leaves 1 teaspoon salt 3 potatoes, peeled and diced 2 carrots, peeled and diced 1 large turnip, diced 1/4 cup acorn meal or finely ground hazelnuts ACORN DUMPLINGS 1/2 cup acorn meal or finely ground hazelnuts 1/2 cup whole wheat flour or oat flour 1 3/4 teaspoon baking powder 1 egg, beaten 2 tablespoons milk 2 tablespoons avocado oil directions In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. SOURCE

  This is terrible !! You're Welcome :) EQUIPTMENT : 2 x 20kg Weights Box - Optional 2 x 5kg Weights 1 x 20kg Slam Ball - Optional THEWKOUT : 1 Minute Work / 15 Seconds Rest Skipping / Cardio x 5 Switch Lunge 2 x Jumps & Push Up Switch Lunge 2 x Jumps & Push Up Lunge - Shoulder L&R - Left Back & Forward Under - Left Lunge - Shoulder L&R - Right Back & Forward Under - Right Bicep Jacks & Touch Runs 360 Turn & High Knees 360 Turn & Runs Abs - Tuck Bike Twists & Tuck 360 Turn & High Knees & Comp Burpee Tuck Lunge & Squat Jump Reverse Abs Touch - L&R & Double Touch Laying Twists Oblique Abs - Left Oblique Abs - Right 5 x Squats & Jump Tuck 5 x Squats & Switch Lunge 2 x Squats & Board Jump 5 x Swings, Step Over & 2 x Push Ups Ball Slams Shoulder Bonus - Flys Shoulder Press Upright Row Front Raise Arnold Press Circles

INGREDIENTS 1 lb Korean eggplant 2 to 3 cloves garlic, chopped 1 to 2 green onions, chopped 2 tbsp soy sauce 1 tbsp agave nectar, honey or sugar (reduce to your taste) 1 tbsp sesame oil 1 to 2 tsp gochugaru, Korean red pepper flakes 2 tsp sesame seeds pinch of black pepper INSTRUCTIONS
 1. Remove caps of eggplant. Cut eggplant into 3-inch long then cut into halves lengthwise. 2. Bring water to boil on a wok or steamer pot. Carefully place steamer and place eggplants, skin side down. Cover, steam for 3 to 5 minutes. When they are done cooking, remove steamer from the heat and uncover. Let it cool for 5 minutes.  3. Meanwhile, combine garlic, green onions, soy sauce agave nectar, sesame oil, gochugaru, sesame seeds and black pepper in a mixing bowl. 
 4. Gently rip eggplant into half or third, depending on the size of eggplant. Add in to sauce mixture and mix gently with your hand. Garnish with sesame seeds and serve with warm cooked rice and other Korean side dishes if you desire. Enjoy

  #215 ​ - Full Body Real-time BodyWeight Cardio. You Start On - Side Steps Jump Out & In Heismans Heismans / Step Step Jump Floor Touch Jump - Left 1/2 Burpee Knee Touch Close Squat Jumps Mountain Climbers Side Jump Touch Downs Predator Jacks Cross Knee Jacks Floor Touch Jump - Right Bear Walks 1/2 Burpee Bear Hold Plank Shoulder Taps & Jack Legs Wide Mountain Climbers Scissor Jacks Knee Drive Jacks - Left Knee Drive Jacks - Right In & Out Toe Low Squats Pass Under Switch Lunge Lunge & Drive - Left Lunge & Drive - Right Wide Squat & Calf Raise Pike Abs Push Low Squat - Left Squat Knee Raise - Left Abs Twist High Knees Bike Abs Squat Knee Raise - Right Squat Knee Raise - Right Wide Squat Punch Wide Squat Low Punch Tuck Under Bar Tuck Abs Climb The Ladder Switch Lunge Hooks Jump Touch Heels Wide Mountain Climbers Jump Forward & Back Reverse Plank Hold I End - Side Steps

  3 pounds Short Ribs  (can also mix half and half galbitang galbi with regular galbijjim galbi) 4 slices Korean Radish 1 Onion 12 pieces Dashima  (dried kelp/, if using cut version, 3 pieces if using large sheets) 4 Green Onions  (sliced) 10 Garlic 10 cups Water 2 Ginger  (slices, ~ 1/2 inch wide each) 3 sp Soy Sauce  (for soup) 1 teaspoon Salt  (pepper) 2 sp Mirin 1 Egg  (optional) Instructions Soak meat in cold water for 3 hours, replacing the water every hour. This is to remove the blood and produce a clearer soup. Place meat into a large pot, and pour enough water to cover the meat. Bring to boil and boil for 5 minutes. Drain and wash the meat. In the Instant Pot, place the meat, dried kelp, radish, green onions, onion, and 10 cups of water. Can put garlic and ginger into a disposable pouch (see "Key Ingredients") for easier removal. Set on meat/stew mode for 45 minutes. Quick release, and run soup through a mesh strainer (can discard everything but the meat). Add 2-3 sp

THEWKOUT: 1 Minute Work / 10 Seconds Rest - Cardio 40 Reps Weighted 5 Minutes - Skipping / Cardio Swings 2 Minutes Cardio Stop Swings 2 Minutes Cardio Push Ups 2 Minutes Cardio Pyramid & Biceps 2 Minutes Cardio Flys Front Raise Press Tricep Overhead Twists Front Raise Press Tricep Overhead 2 Minutes Cardio Suitcase Crunches  

  INGREDIENTS:  Serves 4 For the Meatballs: 1 lb ground lamb 1 medium onion, chopped finely 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon ground cinnamon (optional) 1/4 teaspoon pepper 1/4 teaspoon hot paprika 1/4 cup chopped fresh parsley 1/4 cup chopped fresh coriander For the Tomato Sauce: 32 oz can of Crushed Tomatoes in puree 4 eggs 1 medium onion, very finely chopped 1 1/2 teaspoons paprika 1 1/2 teaspoons cumin 1 1/2 teaspoons salt 1/2 teaspoon hot paprika 3 tablespoons finely chopped fresh parsley 3 tablespoons finely chopped fresh coriander 3 cloves garlic, pressed 1/3 cup olive oil METHOD: Making the Sauce: Empty the can of tomatoes directly into a large 12-14 inch diameter sauté pan or skillet. Mix the tomatoes, onions and the rest of the sauce ingredients, and bring to a simmer over medium heat. If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer. Once simmering, reduce the

Yes!! She actually did a shout out to me!! She has many times. Even when I was down and out they let me have 8 months FREE on Sweatflix...I am so loyal to Lisa. Love her to pieces! Enjoy your workout! ~Tiffany We Do The Following Reps of The Following Exercises 20, 18, 15, 12, 10, 5 15, 20 Push Up & Knee Tuck Front Squats Jump Squats Reverse Pull Ups Over Head Shoulder Press Burpees Triceps Tuck Abs Enjoy Your Workout!!  

  Ingredients 4   medium   poblano peppers 2   tbsp   butter 1/4   cup   chopped onion 2   cloves   garlic   minced 1   tsp   ground cumin 4   cups   chicken bone broth Salt and pepper to taste 1 1/2   lb   boneless skinless chicken (thighs or breasts)   cut into 1/2 inch pieces 8   ounces   cream cheese   cut into cubes 1 1/2   cups   shredded cheddar cheese 8   slices   cheddar or pepper jack cheese   (thin sandwich slices, 3/4 ounce each) Instructions   Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred). Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside. In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirrin

4 Rounds DB Squats Comp. Burpees Elev. Push ups Tricep Dips Flyes + Rows V-ups ABS DB Ab Sides X2 DB Twists Around the World-left Switch Swims Windmill Right Switch Side V-up lft Switch Back lift  

  Salsa Roja; I roasted 4 roma tomato, a handful of chile de árbol, 2 garlic cloves (1) i added garlic cloves, sea salt and 1 raw garlic clove and mashed (2) I added chiles and mashed (3) added the tomatoes then mashed and added a tiny amount of water (depends on the consistency you want) and enjoy! Salsa Verde ; I roasted 12 tomatillo and 10 chile serrano then blended on pulse setting for a thicker consistency with 3 raw garlic cloves (no water) then added to a bowl and added chopped onion, chopped cilantro and salt to taste. Enjoy! Salsa de Aguacate (avocado salsa) I blended 2 1/2 avocados (save your seeds) 2 raw chile serrano, 1 handful of cilantro, 2 garlic cloves, a little drizzle of olive oil and 1/3 cup of water then added to a bowl with the seeds, juice of 1/2 lime and salt to taste. Enjoy! Cebolla en Vinagre con Limón ; I thinly sliced 1 whole purple onion, 1/2 of white onion then added to a bowl with 1/2 cup of white vinegar, juice of 2 limes and 1 lemon, a pinch of Mexica

 Jump Forward+ Burpee + Jump Back + Burpee Pushup + Alt. Touch Foot Clean & Press Single Clean & Press + 3 Squat Jumps Alt. Single Arm Squat Press 1/2 Burpee + Touch Feet Arnold Press Skaters 1/2 Burpees Plank w/ Triceps Alt. Leg + Pushup C-sit DB Swims 1 Leg pushup+ jump (alt) Rows + Alt Leg lift Sumo Squats DB Front Raises DB Bicep out & Hammer  Switch Side Hops Calf Raises Single Tricep Kickbacks Switch Crossover Curls Alt. DB Press Ski Jumps