Warrior Fit Boot Camp Fitness Fun!

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Every once in a while, our daily diet gets a little wayward. We have one too many dinners out or too many cheese plates for dinner and we need to do a hard reset on what we’ve been eating and get more vegetables on our plates.

For my family of four, that means a focus on proteins, vegetables, and whole grains, but it certainly doesn’t mean that there isn’t a little pasta or our regular pizza night. Here are the five healthy meals I’m cooking for my family this week.

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Originally Posted At: https://breakingmuscle.com/feed/rss

Whether you’re training for a marathon, triathlon or bodybuilding event, you want your body to function at its very best. To get there we tend to push ourselves but it’s also important to rest to regenerate. And the three muscles groups that are in desperate need of a timeout are the iliopsoas, adductors and the glute muscles.

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I really love hosting parties — big or small — and search for any excuse to do so, but grocery shopping for them can be a challenge. After a few successes and plenty of failures, I’ve learned that tackling a big shopping list for a party is way different than your weekly grocery run.

Here are five mistakes to avoid the next time you’re shopping for a party — and how to make sure you’re set up for success (and fun!).

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When a celebration is in the air, British thoughts turn naturally to layer cakes. They are a little more work, as you have to attend to both cake and frosting, but there’s still no need to go overboard on the panic and piping bags — unless you want to. We’ll often just swirl the frosting over the cake with the back of a spoon and call it done.

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It takes less time to make these donuts than it does to drive to your local donut shop, and you’re rewarded with a yummy treat made from simple, pure ingredients. Almond flour, eggs, butter and heavy cream, plus the sweetener of your choice, are the main (and pretty much only) ingredients in these Primal and keto cake donuts.

These keto donuts have a light, springy, cake-like texture. They can be eaten plain, or drizzled with dark chocolate for a really delicious treat. Admittedly, they don’t taste like the sticky-sweet glazed donut at your local donut shop. Expect these donuts to be lighter, less sweet and to not inflict any sort of sugar crash after the last bite.

Yes, a donut pan is a frivolous kitchen tool to purchase, but it’s fun to have around. Donut pans can also be used to transform your favorite muffin recipes into “donuts” or to make miniature cakes.

Servings: 6 to 8 Donuts

Time in the Kitchen: 30 minutes

Ingredients

• 2 ½ cups finely ground almond flour (280 g)
• ¼ teaspoon baking powder (1.25 ml)
• ½ teaspoon baking soda (2.5 ml)
• ¼ teaspoon salt (1.25 ml)
• 2 eggs, separated
• ¼ cup unsalted butter, melted and cooled to room temperature (60 g)
• 3/4 cup heavy cream (180 ml)
• ½ teaspoon vanilla extract (2.5 ml)
• ½ teaspoon liquid stevia (2.5 ml) (or your favorite sweetener)
• Kitchen Tool: Silicone donut pan

Instructions

Heat oven to 375° F/190 ºC

Lightly butter/grease the donut pan.

Whisk together almond flour, baking powder, baking soda and salt. Set aside.

Using an electric mixer, whisk egg whites until stiff peaks form.

In a large bowl, whisk together egg yolks, butter, heavy cream, vanilla extract, and stevia (or other sweetener) until smooth.

Gently fold the egg whites into the egg yolk mixture.

Gently fold the dry ingredients and the egg yolk mixture together.

Spoon the thick batter into the donut pan, using ¼ to 1/3 cup of batter for each donut.

Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes. Allow donuts cool for 10 minutes in the pan before removing. Continue cooling the donuts on a wire rack.

Serve plain, or drizzle with melted dark chocolate and top with coconut shavings.

The post Keto Donuts appeared first on Mark’s Daily Apple.

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We have a saying in my home, “If it’s brown, flush it down. If it’s yellow, let it mellow.” Water shortages where I live in Mexico mean that we only get around 300 liters (80 gallons) of water per week for the household — less than what is consumed in the U.S. per person per […]

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This past week, the Kilauea volcano erupted and has been blowing toxic steam and releasing lava. Kilauea is the world’s largest active volcano and it is located on Hawaii’s Big Island. Geologists are now warning that a possible explosion of the summit could be the largest in over 100 years. In fact, the National Park […]

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Many of us get our first cooking lessons at home. People who grow up to work in restaurants or attend culinary school or become world-famous chefs usually pick up a few tricks at home before they go (even if it’s just the proper way to cut a peanut butter sandwich).

Even celebrity chef Giada De Laurentiis learned some tricks she still uses from her mother, actress and writer Veronica De Laurentiis. And she says her mother’s best cooking lesson was to always be resourceful with leftovers.

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By my best estimation, I’ve made about 1,273 batches of hummus since my hummus-loving kiddo was old enough for solids. Having tried every method (dried beans, canned beans, tahini, peanut butter instead of tahini, and the like), I can reliably say that making hummus with canned chickpeas gives me the easiest everyday hummus I can make week after week.

The most surprising finding after all of these hummus batches isn’t the method, but the right ingredient for the job — which is why I grab only one brand of canned chickpeas for making hummus.

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For as long as I’ve cooked pasta, I’ve cooked it just like everyone else — bring a pot of water to a boil, dump in noodles, cook until al dente, drain, and toss in the sauce of choosing. Things were going along swimmingly (I was eating great pasta at home) until I learned I could be eating even better pasta.

You see, you may have noticed that your favorite Italian restaurant always seems to make their pasta taste just a tiny bit better than yours — the pasta seems to be cooked more perfectly and it’s more well-coated in the sauce. Turns out there’s one thing they do differently that matters a whole lot: They undercook it.

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