Originally Posted At: https://breakingmuscle.com/feed/rss
When we think about fitness products paired with smartphone apps, the first thought that comes to mind is if this product will pair properly with the app on the smartphone. Thankfully, I can confidently say that SAGA fitness has done an excellent job designing its smart Blood Flow Restriction (BFR) cuffs.
Originally Posted At: https://breakingmuscle.com/feed/rss
When the weather is great, you want to show some skin. You didn’t hit the gym as often as you wanted to and your arms are looking a little flat. You might want to dedicate some time to do exercises that specifically target your arms to make them sleek, sexy, and sculpted so you are ready to hit the nightclubs, go on vacation with your besties, or look great in photos during an upcoming event.
http://www.marksdailyapple.com/
For years, I’ve been experimenting with gluten-free chocolate cake recipe after recipe, and most of the time, they turned out … okay. I’d add a little of this, hold back on that, take the the best of the crumbly one with good flavor, merge it with the tender one that isn’t nearly chocolatey enough. Add a melted chocolate bar or stick with cocoa powder? Dairy or no dairy? Extra egg to make it fluffy, or less egg for a richer, denser bite?
Well, today is a good day. After trying every trick, hack, and ingredient combination under the sun, I think I found the gluten-free chocolate cake recipe of my dreams (and yours, too).
What did it? This gluten-free chocolate cake has a secret ingredient that I’m going to start adding to a lot more of my flourless desserts.
This ingredient turned a kind of dry-looking, gloopy dough into a dreamy batter that I knew would bake up into the soft, springy cake that I remember from my gluten-happy childhood. And, I was right. This ingredient added stability (sometimes hard to come by in gluten-free desserts), moisture, and tenderness, and its subtle tanginess really woke up the rich chocolate flavor.
Do you want to know what the secret ingredient is? You probably have it in your pantry right now.
It’s mayo!
I know, mayo is about the least sexy dessert ingredient you can think of, but trust me on this one. When you’re working with an almond flour cake recipe, mayo adds something special. If you’re unsure, don’t let it keep you from trying this chocolate cake recipe. I promise you won’t taste it like you would in, say, a turkey sandwich. But it helps the flavors in your cake get to know each other, and your finished product develops a decadently fudgy texture after it’s been refrigerated.
Still hesitant? It’s only 1/4 cup of mayo. Don’t be scared.
Let’s make some cake.
Ingredients
Preheat your oven to 350 degrees Fahrenheit. Melt the chocolate using a double boiler method. Fill a pot with a few inches of water and heat it over medium heat. Place the chocolate in a heat-safe bowl that is larger than the diameter of the pot. Once the water is hot, place the bowl over the pot. Use a spoon or spatula to mix the chocolate to encourage it to melt.
If the bowl gets too hot, you can turn off the heat. The residual heat of the water will continue to melt the chocolate. Mix until the chocolate is smooth and melted. Alternatively, you can melt the chocolate by microwaving it in 20 second increments until melted and smooth. Be careful with the microwave method though, it can burn quickly!
Stir in the honey, coconut oil, almond extract and vanilla extract until the coconut oil is melted and everything is combined.
Set the chocolate mixture aside to cool.
In another bowl (or in the same bowl as the melted chocolate if the chocolate is cooled off), mix together the egg yolks and the mayonnaise.
Mix in the almond flour, cocoa powder, salt and baking powder. Mix together the chocolate mixture and the mayo mixture in one bowl until everything is combined.
Place the egg whites in a large clean metal or glass bowl. Use a whisk or hand mixer to whip the eggs until stiff peaks form.
Use a silicone spatula to fold small amounts of the beaten egg whites into the batter, gently folding the whites into the batter in a sweeping motion to prevent deflating the egg whites too much. Continue folding until there are no streaks from the egg whites left in the batter.
Spray your 7” springform pan with avocado oil. Use a sifter to sift some cocoa powder around the bottom and sides of the pan until the interior of the pan is covered with a thin layer of cocoa powder. Pour the batter into the pan and place the pan on top of a sheet pan to catch any batter that might seep out of the sides.
Bake the cake for about 30 minutes. After 30 minutes, reduce the heat to 325 degrees. Bake for an additional 7-10 minutes, or until the top of the cake has cracked slightly and feels springy to the touch.
Allow the cake to cool, remove it from the pan, and top with melted chocolate, berries, or any toppings you’d like.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour 
Yield: 10 serving Gluten-free, grain-free, and paleo chocolate cake recipe made with almond flour and a secret ingredient to keep it soft, moist, and tender.
5.5 oz. chopped 70% cacao or higher dark chocolate (use a dairy-free chocolate if you want to keep it dairy-free)
1/3 cup honey (the kind that pours easily)
1/4 cup coconut oil (refined or unrefined)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup mayo made with avocado oil
4 eggs, room temperature and separated
3/4 cup almond flour
1/4 cup cocoa powder (plus more, for dusting the pan)
1/2 tsp. salt
1/4 tsp. baking powder
To garnish: Additional dark chocolate to drizzle on top and berries
Preheat your oven to 350 degrees Fahrenheit. Melt the chocolate using a double boiler method. Fill a pot with a few inches of water and heat it over medium heat. Place the chocolate in a heat-safe bowl that is larger than the diameter of the pot. Once the water is hot, place the bowl over the pot. Use a spoon or spatula to mix the chocolate to encourage it to melt.
If the bowl gets too hot, you can turn off the heat. The residual heat of the water will continue to melt the chocolate. Mix until the chocolate is smooth and melted. Alternatively, you can melt the chocolate by microwaving it in 20 second increments until melted and smooth. Be careful with the microwave method though, it can burn quickly!
Stir in the honey, coconut oil, almond extract and vanilla extract until the coconut oil is melted and everything is combined.
Set the chocolate mixture aside to cool.
In another bowl (or in the same bowl as the melted chocolate if the chocolate is cooled off), mix together the egg yolks and the mayonnaise.
Mix in the almond flour, cocoa powder, salt and baking powder. Mix together the chocolate mixture and the mayo mixture in one bowl until everything is combined.
Place the egg whites in a large clean metal or glass bowl. Use a whisk or hand mixer to whip the eggs until stiff peaks form.
Use a silicone spatula to fold small amounts of the beaten egg whites into the batter, gently folding the whites into the batter in a sweeping motion to prevent deflating the egg whites too much. Continue folding until there are no streaks from the egg whites left in the batter.
Spray your 7” springform pan with avocado oil. Use a sifter to sift some cocoa powder around the bottom and sides of the pan until the interior of the pan is covered with a thin layer of cocoa powder. Pour the batter into the pan and place the pan on top of a sheet pan to catch any batter that might seep out of the sides.
Bake the cake for about 30 minutes. After 30 minutes, reduce the heat to 325 degrees. Bake for an additional 7-10 minutes, or until the top of the cake has cracked slightly and feels springy to the touch.
Allow the cake to cool, remove it from the pan, and top with melted chocolate, berries, or any toppings you’d like.
This cake is mildly sweet as written with 1/3 cup honey and 70% chocolate. For a sweeter cake, you can add a little more honey or use a chocolate with a lower cacao percentage. For a more rich chocolate flavor that’s less sweet, you can use a darker chocolate, but I recommend 70% here.
This recipe provides instructions for baking in a 7” springform pan, but you can also bake it in an 8” pan or a loaf pan. A loaf will take 40-50 minutes to cook and a cake in a larger pan will take less time than a 7 inch.
Once the cake is cooled, cut it and store it in the fridge. The cake develops a divine fudgy texture once cold and is my preferred way to enjoy it!
Somehow have leftovers? This cake freezes well. Simply wrap it tightly prior to freezing to prevent freezer burn and to keep the cake from drying out.
Category: Dessert
Method: BakingThe post Soft, Springy Gluten-free Chocolate Cake Recipe (with Dairy-free Option) appeared first on Mark’s Daily Apple.
http://www.marksdailyapple.com/
Hey folks! You may have noticed something a little different this Friday. Weekly Link Love is now our New and Noteworthy series. We’re following the same format that a lot of you have been reading for over a decade now: it’s a collection of interesting reads I found around the Internet over the week. Enjoy!
Research of the WeekOur taste for fermented food goes back millions of years.
Eating less animal protein and more fiber is linked to 5x greater kidney stone recurrence.
Eating more magnesium and drinking more beer is linked to fewer kidney stones.
Unprocessed meat still appears to be safe to eat.
Glycine and NAC, together, are great for aging.
Episode 479: Dr. Uma Naidoo MD: Host Elle Russ chats with Dr. Uma Naidoo about the powerful effects different foods can have on the brain.
Episode 480: Dr. Paul Saladino: Host Brad Kearns chats with Paul Saladino, who gives the compelling case for carnivore.
Health Coach Radio: Erin and Laura chat with Tim James, a high performance health coach and supplement expert.
Everyone needs to go outdoors on a regular basis.
How to make saturated fat look bad.
On “life purpose.”
An update on how I move and eat.
I had a great time on Joe Rogan’s podcast. Listen to the full episode here or check out some clips.
I can’t wait to try blamb.
That must have felt good.
This is definitely true: Birdsong makes you feel good in nature.
Important reminder: Why we let tiny tasks grow large.
Life finds a way: How to get around Maine’s cannabis laws.
I wish I had one of these in my neighborhood: Door-knocking swan.
Big question: What is consciousness?
What does spring mean to you?
One year ago (Mar 27 – Apr 2)
“On the subject of farm size.
The minimum farm size is one that will support the farmer and his family. Of course, this requires a smaller area on land that is more productive and fertile. Only an ivory-tower theorist would argue that the size of farms drives fertility, rather than the reverse.
What we actually SEE in my farming community is that farm productivity is strongly related to the expertise of the farmer and his willingness to adopt the most productive technology. It is the expert farmer who is most profitable and hence most likely to buy more land and increase the size of his holdings. Also, technology is expensive, which means that larger farms can more easily afford the most productive technology and pay the higher wages required to attract the best quality employees.”
–PeterW makes a good point.
The post New and Noteworthy: What I Read This Week — Edition 124 appeared first on Mark’s Daily Apple.
http://www.marksdailyapple.com/
Wondering why your feed is filled with tips on how to declutter your space? Clean mildew out of the showers. Swap your regular detergent for a better-for-the-environment one? It’s National Cleaning Week, or, as one of my clients put it, national “feeling bad because my house is a mess and I have zero interest in doing anything about it” week.
Even though having a clean, organized space can increase your focus, reduce stress, and sometimes even improve your relationships, most people are far too busy to embrace the decluttering-is-awesome mindset,1 but is it really a lack of time that prevents you from doing it or is something else at work?
I’m willing to bet there are lots of things in your home you’re not using (hello, burnt up plastic food storage lids), but for some reason, you just can’t bring yourself to throw anything away or even donate it.
Jean Piaget, one of the founding fathers of child psychology, says the reason we’re so attached to our belongings is due to a psychological phenomenon called the Endowment Effect.2 Basically, we put more value on items we own versus items we don’t own.
There have been tons of studies on this phenomenon too. Like this one where participants were divided into three groups, then asked to assist with research and given a reward for helping out.3 The first group was offered two choices for their reward: a coffee mug or a bar of chocolate. Half chose the mug, and the other half chose the chocolate, which suggests that they valued each reward equally. In the second group, participants were given the mug first, then offered a chance to swap it for the chocolate bar, but only 11% took the researchers up on the offer. A third group started out with the chocolate bar, and most preferred to keep it instead of swapping it for the mug, which was offered after the fact.
The participants always put greater value on whichever reward they started off with.
Another reason it’s so hard to part with your stuff? According to this study published in the Journal of Consumer Psychology, it all comes down to self-worth.4 Rather than looking at the things you own as “mine” you think of them as part of who you are.
If you value relationships, you might have trouble parting with gifts. Kind of like you’re being disloyal to the person who gave it to you. If you value success, it could be challenging to part with items that serve as a reminder of your accomplishments, like an award at work or a decades-old trophy from your high school soccer days.
Some possessions also make you feel closer to people. Take family heirlooms for example. Maybe you’re having a hard time getting rid of a piece of artwork or jewelry that was passed down from your great grandma, because those items make you feel connected to her.
There are lots of reasons decluttering can make you feel bad. Here are a few more that might come up for you:
Sometimes attachments to things can go too far like in hoarding disorder, which is an exaggerated sense of responsibility and protection toward your belongings. That’s why people with this condition find it so hard to get rid of stuff — they feel like they have an obligation to own them.
Even though we’re a few years past the Marie Kondo-ing “sparking joy” trend, knowing how to calmly and confidently declutter your space is a skill you’ll want to tap into. For the record, mastering this skill isn’t about having enough garbage bags and fresh Sharpies on hand. It’s about learning the proven behavior-change strategies that can take you from holding on to letting go.
It’s more than deciding what to keep, what to donate, and what to throw away. Decluttering has deep psychological roots and it’s totally understandable why it’s not as easy as filling a bag with giveaway items and driving to your nearest nonprofit. Whether you’re hesitant to purge old clothes, broken kitchen gadgets, or items you’ve inherited, or you just don’t know where to begin, use these strategies to take baby steps toward decluttering.
What about you? Do you have a hard time letting go of things?
The post How to Let Go of Clutter without Feeling Like a Jerk appeared first on Mark’s Daily Apple.
http://www.thealternativedaily.com/
Urinary tract infections are the second most common type of infection in the body, resulting in more than 8 million visits to healthcare providers each year. With a shorter urethra that allows bacteria easier access to the bladder, if you’re a female, odds are you’ve had to deal with the symptoms of a urinary tract […]
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
Print Recipe
