I invited an LA Times reporter out for some Ultimate several Sundays back. Sounds like he had a good time.
Even folks with genetic predispositions toward depression improve with exercise.
Swiss cheese goes way back.
Childhood obesity is still increasing.
Dark chocolate boosts athletic performance (similar to beets).
Deep voices probably evolved to intimidate other men, not attract women.
Each additional hour of sedentary time is tied to higher coronary calcium scores.
Eating too much fructose can negatively affect gene expression in the brain, but enough DHA reverses it.
Episode 117: Michelle Norris: I sit down with the CEO and Managing Event Coordinator of Paleo f(x), Michelle Norris, to chat about the purpose of Paleo f(x), what health practitioners, laypeople, and entrepreneurs can get from it, and how Michelle plans to change the world.
Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.
“It’s impossible to be a vegan.” A smart kid ponders life, death, and the cyclical nature of everything.
Shroom guru Paul Stamets on the new CRISPR-edited button mushroom.
Israel and McDonald’s duke it out.
The push to make California cannabis cultivation more sustainable.
How chronic hookworm infections may have caused the “lazy southerner” stereotype.
Me too, Ted. Me too.
The hot pepper as revolutionary barometer: “In Sichuan…eating spicy food has come to be regarded as an indication of such personal characteristics as courage, valor, and endurance.” These virtues are arguably just as useful on the toilet the morning after a spicy food binge as they are fighting Japanese imperialism.
Wildlife have taken over the Chernobyl Exclusion Zone.
A German city is putting traffic lights on the ground because people won’t look up from their phones.
Even if I was onboard with the principles, I refuse to go something called “vego.”
One year ago (May 4 – May 10)
Try walking through a public park full of dog poop. That’s one way to indulge in unpredictability while walking on a natural surface. 😉
– Absolutely, Mack.
Spring’s earliest produce can bring both elation and puzzlement. After months of lumpy storage vegetables and produce shipped from afar, verdant greens and tender roots are a welcome shift. But spring’s first offerings aren’t for the faint of heart – from spicy radishes to punchy greens to pungent alliums, early spring produce can prove tough to tame.
I’ve found that the best way to savor these first shoots and roots is to celebrate the season’s assertive and uniquely green palate. To help, I have a few guidelines I turn to again and again to make the most of the season’s early bounty.
With all the restrictions, rentals can be challenging to decorate and make your own, but the backsplash is one rental battleground where you can declare victory.
From Apartment Therapy → 15 Ideas for Removable, DIY Kitchen Backsplashes
Originally Posted At: https://breakingmuscle.com/feed/rss
Welcome to our weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.
Looking for a new homemade dessert to satisfy your sweet tooth? One that’s fancy enough to serve at a dinner party, but can also be thrown into a backpack on your next hike?
These dark chocolate coconut and Brazil nut bars are pretty to look at, easy to make, stay fresh for weeks and are filled with healthy fats, flavanols, and selenium. What more could you possibly want from dessert?
The idea to use a silicone ice cube tray for shaping chocolate comes from this recipe for dark chocolate snack bites. Pouring warm chocolate into a small ice cube tray yields nicely shaped, nicely sized chocolate squares.
The possibilities here are endless. Any type of nut or seed, dried fruit, sea salt, spices like cinnamon or turmeric…they can all be used to embellish the flavor of dark chocolate.
Servings: 15 small chocolate squares
Time in the Kitchen: 15 minutes, plus 2 to 3 hours for chocolate to set
Recipe Tip: For easiest removal, lightly oil the silicon ice cube tray.
Preheat oven to 350 °F.
Spread coconut out on a baking sheet. Bake until lightly browned, 4 to 5 minutes. Remove and cool. Pulse in a food processor a few times to chop the coconut flakes into smaller pieces.
Use a serrated knife to chop the chocolate into tiny pieces. Put half the chocolate in a bowl and microwave for 1 minute. Stir in the remaining chocolate. If needed, continue heating the chocolate in 15-second intervals and then stirring, until completely melted.
Stir the coconut and chopped Brazil nuts into the chocolate. Pour the chocolate into each cube in the tray (using a bowl with a pour spout makes this easier). The chocolate will come about halfway up each cube. If desired, ingredients can also be pressed onto the top of the chocolate squares (like coconut flakes or dried fruit).
Put the tray in the refrigerator until the chocolate is completely set, 2 to 3 hours.
Carefully remove the chocolate squares from the tray. Store in an airtight container in the pantry, or in the refrigerator if your house is warm. The chocolate bites will keep for several weeks.