health and Beauty 4Ever

Estimated time of preparation: 10 minutes, (plus marinating time) Estimated time of  cooking : 10-15 minutes Good for 3-4 persons Ingredients : 1lb pork shoulder, sliced thinly or beef 1/4 cup cooking oil Marinade: 4 cloves garlic, minced 3  tablespoons  soy sauce ot tamari or coconut aminos 3 tablespoons lime or calamansi juice 3 tablespoons brown sugar or RAW honey 1 cup soda salt and pepper to taste 1 tablespoon oyster sauce(optional) 1 teaspoon cayenne pepper(optional) Procedures: Part 1 1. In a bowl, combine pork and  marinade . Mix well then cover and marinate overnight inside the fridge. Part 2 1. In a pan, heat cooking oil over low heat then fry marinated pork for 8-10 minutes or until light brown and tender.(Don’t overcooked, meat will become tough). 2. Drain and transfer to serving plate. Serve with kamatis, fried rice and fried egg.

  WORKOUT DETAILS 👉🏼 Duration: 30 Minutes 👉🏼 Equipment: One sets of dumbbells (I'm using 30lb dumbbells) and a mat. 👉🏼 Timing: 30 Seconds Work, 20 Seconds Rest The exercises for this HIIT workout are listed below: 0:20 - Goblet Squat 1:10 - Thruster R 2:00 - Thruster L 2:50 - Side to Side Lunge 3:40 - Squat Pulse 4:30 - Alternating Reverse Lunge + Curls 5:20 - Dumbbell Snatch R 6:10 - Dumbbell Snatch L 7:00 - Static Lunge R 7:50 - Static Lunge L 8:40 - Squat and Press 9:30 - Sumo Deadlift Pulses 10:20 - Dumbbell Jacks 11:10 - Plank Rows 12:00 - Half Burpee + Deadlift 12:50 - Chest Press + Leg Lift Hold 13:40 - Dumbbell Push Ups 14:30 - Side Plank Pulse w/DB L 15:20 - Side Plank Pulse w/DB R 16:10 - Renegade Rows 17:00 - Front Squats 17:50 - Push Press 18:40 - Uneven Curtsy Lunge R 19:30 - Uneven Curtsy Lunge L 20:20 - Suitcase Squat + Curl & Press 21:10 - Bent Over Rows 22:00 - Dumbbell Swing 22:50 - Upright Rows 23:40 - Supine Rows 24:30 -...

Callaloo (Caribbean Green Soup) http://thedomesticman.com/2014/02/25/callaloo-caribbean-green-soup/ Callaloo is a Caribbean dish that originated in Africa. It is typically made with amaranth leaves (aptly called  callaloo  in the West Indies), taro leaves ( dasheen ), or water spinach; since these plants are somewhat hard to find in the United States, spinach is a common replacement stateside. There are many variations of this dish, and my recipe follows the Trinidadian version, which includes coconut milk and okra. In the Caribbean, Callaloo is often served as a side dish, but when I make it, it almost always turns into a main course. I’m not the type of guy that craves vegetables often, or vegetable soups for that matter, and I  crave  this dish. A lot. I think I could eat my weight in Callaloo. I don’t know what it is about this dish that makes me go crazy about it. For one thing, I feel like a superhero after I eat it – like I’ve consumed a week’s w...