10 Cheap Yet Filling Snacks That Won’t Make You Bloated For When You’re Broke AF

So you’ve been putting shit on your tab too much and your credit card is maxed out. Whoops. You can’t help it if your blackout self wanted to buy shoots for the entire bar. It seems like it was just yesterday that the direct deposit hitting. Wait, it actually was yesterday? Fuck. Regardless, merely because you’re broke doesn’t mean you have to find a sugar daddyyou can still feed these filling dinners for cheap. And no, we’re not talking about ramen. Do you want to get bloated? Didn’t think so. Here are some simple meals you can make even if you’re transgressed AF that won’t leave you hungry or bloated. #Blessings

1. Pear Waldorf Salad

I know the word salad is in this, but we’re not talking garden assortment, so chill out. Get a pear, apple, lettuce, and a bag of walnuts at the grocery store and you can make this four times in a week. If you want to make it more filling you can add a hard simmered egg to it and hurl some quinoa in there. This is def a good bring-to-work lunch, and you can cut the pear in the kitchen so everyone knows you’re better than them.

2. Breakfast Burrito

You can make this at home on the weekends for brunch and you’re good until dinner day. Scramble together potatoes, cheese, and eggs inside a tortilla wrap. You can add sausage/ chorizo if you’re into that, which is like $3.99 for a package of 5 at Trader Joe’s. Plus if you actually like a bro enough to let him stay over, you can impress him by hurling avocado into the mix.

3. Spaghetti And Meatballs

Pasta is so cheap that kids build jewelry out of it. Cook up some spaghetti and spice it up with pre-made meatballs. Throw mushrooms and onions in with the spaghetti sauce and boom, you’ve got a meal. Remember those parmesan packets you saved when you bought dollar pizza while blackout? Well, you can finally use those to garnish your pasta. Assure, your drunk decisions always pay off.

4. Dumplings

If you live in a city with a Chinatown, you can get freshly stimulated dumplings for dirt cheap if you know where to looking( Google ). Lucky for you, the internet has made discovering the best dumpling merchants pretty easy even if you don’t speak Chinese. A bag of 50 dumplings is something like$ 8-10. If you’re in New York we recommend Tasty Dumpling or Vanessa’s Dumplings. Make your own sauce at home with soy sauce, vinegar, and Sriracha. Obvs use low sodium soy sauceyou might be broke but you have a hot bod to uphold.

5. Japanese Curry Chicken

Get the Vermont Japanese Curry mix from Ranch 99 or whatever Asian grocery store is nearest you( again, if you don’t knowGoogle ). Pick up carrots, chicken, onions and potatoes, and candidly “youre supposed to” have half these ingredients from attaining other recipes on this list. If you’re not in the habit of keeping rice around, you can honestly get a box of rice to go at any takeout place for a few bucks and cook with it for several mealsbut like, you really should just buy a one-pound bag from your grocery store for like, a dollar. You can add an egg or veggies to round it out. You can make a huge pot of this and set the remainder in the refrigerator to portion out throughout the week. Or you can be the coolest roommate ever and construct extra for everyone.

6. Leftover Stir Fry

Get a to-go box of rice for a few bucks( or, like we said, even more rice for even less fund at the grocery store ), then hurl it into a wok( or the closest pan you have to one) with leftover vegetables from your crisper. If you’ve got tofu, shrimp, or any other meats feel free to toss them in. It’s like how some days you know you need to do the laundry but if you throw on enough collide items it’s almost like a choice. Same with the fried riceuse your best judgement on what food can go in there, but more than likely you’ll be able to finish off your leftovers while still filling up on a cheap meal.

7. Falafel

If you’re not in the mood to cook but you merely have$ 5, fill up on a falafel. This is one of the few things we enjoy both sober and drunk, and even more so when we’re high. A falafel sandwich is filling and inexpensive. And if you use your charm to get extra white sauce on the side, you can use it to build chicken and rice at home. Very resourceful.

8. Stuffed Baked Potato

You can make this at home easily with a potato( duh ), green onions, cheese, sour cream, and anything else you want to throw into the potato. What else do you want us to say about this? It’s a potato. At least it’s not fries.

9. Rice And Beans

Yes it’s a little pedestrian, but rice and beans is likely the cheapest dinner that they are able to maintain you full and last you all week, or until your next paycheck. Whichever comes first. And it’s extremely easy to induce. You buy your aforementioned 10 -pound bag of rice. You buy some canned black beans( we will also accepted pinto beansjust not refried ). You cook that shit up and mix it together. It’s very filling and won’t build you fat so long as you don’t go overboard on the rice. Sure, you’ll likely be puking at even the mention of the words “rice and beans” by the time you’re done with your serve, but as they say , nothing tastes as good as not being homeless feels.

10. Lentils

Lentils are a genius legume that literally got me through my analyse abroad. There are a million kinds of lentils but I studied abroad in Paris, therefore, I ate French Green or Puy lentils. Cook up all the lentils your heart desires with a little bit of olive oil, some garlic, and whatever herbs you have on deck. If you can simmer water, you can cook lentils. Eat that shit for the next few weeks. These lentils are super versatile so you can add caramelized shallots or onions if you’re fancy/ not that broke, or even mix in some fancy seedy French mustard you have leftover from your last cocktail party. As far as cheap snacks go, lentils are pretty much the complete package. They have your carbs, your protein, and your fiber, and again, you can buy them in bulk for super cheap and force them down your throat until you’re no longer poor.

Hooray! You survived. Now try not to blow your next paycheck on fancy dinners immediately. Or do, we don’t care.

Read more: www.betches.com

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Psychedelic Studies Group Launched At Yale University

Academics at Yale University have founded a study group concentrates on the use of psychedelic substances in the field of psychiatry and psychotherapy. The first meeting of the Yale Psychiatry and Psychedelics Group( YPPG) will take place on January 19, and the third Tuesday of every month thereafter.

The potential of such substances for helping scientists to explore the human mind and treat psychological disorders was first investigated in the 1950 s, following the emergence of LSD. Initial theories about how psychedelics ran followed the so-called psychotomimetic model, which held that ingesting these substances induced temporary psychosis, enabling scientists to observe this phenomenon in a controlled way.

This line of investigation was subsequently abandoned when it became apparent that the effects of these substances did not in fact match the effects of psychosis, although some psychotherapists began to report that the use of psychedelic drugs facilitated many types of therapy.

In light of this, some scientists began experimenting with chemicals such as LSD, MDMA, psilocybin( the psychoactive chemical may be in hallucinogenic mushrooms ), and DMT to treat a number of conditions ranging from nervousnes to addiction, yet the majority of members of this research ended once these substances were prohibited by most western countries.

Recently, however, psychedelic science has experienced something of a resurgence, with a number of academic institutions receiving permission to conduct trials using psychoactive medications. For instance, research into the anti-depressant potential of psilocybin is currently underway at Imperial College London, while Swiss scientists recently published a paper on the capacities of LSD to help terminal patients overcome death-related anxiety. Elsewhere, roads involving the use of MDMA to treat post-traumatic stress disorder among war veterans are also in the pipeline.

The YPPG has been set up by a collect of residents, fellows, graduate student, clinical practitioners, and faculty member at Yale as a platform to discuss past and ongoing research into psychedelics. Prominent researchers in the field of psychedelics will be invited to talk from around the world, in an attempt to combine and consolidate the expertise of those at the forefront of this exciting area of science.

In establishing the group, the organisers hope to help guide future research into psychedelic substances by critically engaging with key questions about the true effect of these drugs and what clinical implications they may have.

Read more: www.iflscience.com

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Britain is having a courgette crisis and people are losing it

LONDON Just as Britain retrieves from its national biscuit crisis, the nation has been hit with yet another cruel blow.

Britain is currently in the throes of a courgette crisis and it’s all down to cold weather in Italy and Spain and the increasing demand for spiralised courgetti, the Guardian reports.

So bad is the apparent courgette crisis, that clean-eating Brits are find it nigh-on impossible to get hold of courgettes, also known as zucchini, and packs of courgetti.

“There has been severe weather in Southern Europe but we are working with our suppliers to preserve supplying for our customers, ” a spokesperson for supermarket Sainsbury’s said in a statement.

Brits are tweeting photos of tragic-looking empty shelves in supermarkets across the country, which are dashing their clean-living aspirations.

Some people are so desperate for courgettes, they’ve gone to multiple supermarkets, to no avail.

For others, the courgette crisis is a bridge too far after Brexit.

Some are discovering the view of empty shelves too much to bear.

Others have suggested seasonal alternatives to the hard-to-reach vegetable.

Stay strong, Britain!

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Frozen Mushrooms Market Overview, Demand, Size, Growth & Forecast 2025- Global Analysis – Digital Journal

Frozen Mushrooms Market Overview, Demand, Size, Growth & Forecast 2025- Global Analysis
Digital Journal
Garner Insights published a new industry research that bull's eye on Frozen Mushrooms market and delivers in-depth market analysis and future prospects of Frozen Mushrooms market. The study covers compelling data which makes the research document a

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Jay Rayner: thou shalt eat veg!

In an excerpt from his new volume The Ten( Food) Commandments, the restaurant critic and corroborated carnivore explains how he learned to love vegetables

A weekday lunchtime and I am standing by my stave doing something appalling. I have done bad things with food before, of course. I once feed two Pot Noodles for dinner, and didnt even feel guilty. I am a man of appetites and sometimes those cravings make me do things. You cannot have one part of me without the other.

What I am doing now is not in character. It runs against everything in which I believe. But still I am doing it because, if Im going to make a convincing argument about what non-meat cookery should and shouldnt definitely sounds like, I first have to stand in another persons shoes. And so: I am cooking with Quorn. I am cooking with a meat substitute, built employing a fungal growth called mycoprotein, which is meant to have a meaty texture that recalls the muscle mass of something which once had a pulse.

I am doing this properly. By vehicle manufacturers own admission Quorn doesnt savour of much unless introduced to other flavors, so first I am making a tomato sauce: chopped onions and garlic cooked down in glugs of olive oil with a tin of good tomatoes, and generous amounts of salt and cracked black pepper. In another pan I fry off some cubes of Quorn Meat Free Chicken Pieces. I saut these eager-to-please little squares until theyve started to colour, and wonder whether this might be an approximation of the Maillard reaction, the caramelisation of meat which dedicates it that savouriness carnivores like me crave so desperately. I try a piece. It isnt. It is just slightly crunchy over-used mattress filling.

Eventually, despite my willing it otherwise, the cook is done. The food is necessary tasted. I introduce the Quorn to the sauce and stand by the stave, forking it away. I close my lips and press the pieces of mock chicken against the roof of my mouth and stare sadly at the pan.

I could now lurch into hyperbole. I could rant on about this piece of cookery being where both hope and calories go to die; I could say I would prefer to have my tongue lacerated by a threshing machine, or expend nine hours in a lift with Donald Trump. But I wont, because these Quorn dishes are so much worse than that.

Palomars
The Palomar Cookbook: Cauliflower Steak with lemon butter, labneh& almonds Photo: Helen Cathcart

They are dull. They are nothing, a tiny belch of mediocrity. These fragments of tortured fungus do have a texture. They bounce and vibrate beneath the teeth, and I suppose if you were sufficiently with the project, and your hormone levels were set to optimum, you might recognise a similarity to meat.

What induced me most mad about all this, however, wasnt only the dreary eating experience. It was the damage it did. Because this plateful of tiresome, boring sludge simply devoted ammunition to those militant carnivores who would spit and laugh in the face of non-meat cookery. It actually was lousy PR for the cause of the veggie. And, as we edge ever deeper into the 21 st century, that is something we simply cannot afford.

I have watched animals die. I havestoodat the head of the kill line in an abattoir and seemed on as the electric shocks were administered to the head, followed by a blade to the throat. When I went to the abattoir a few years ago I interrogated my motives. I was writing a chapter about the environmental impact of meat intake for a new book, and felt that describing the process by which animals succumb to feed us would be the most striking way into the subject.

But there was something else too. Some people have a problem with the killing of sentient animals for food. I have always said that I do not. As far as I can see, these animals merely exist in the first place because we brought them into the world to be eaten. This would only be problematical if you viewed animals in some way as our equals and, while some people do hold this view, again, I do not. As long as the animal has had both a good life and a good death all is fine.

But I wanted to test my glib stances in the face of brutal realities. In truth I had wanted to go further. I had investigated the possibility of setting up doing the killing myself but getting the permissions to do so is, rightly, complicated. Watching close up, again and again and again, was very much the next best thing. By which I mean, the very worst.

And the result? It didnt change my views one bit.

I left the abattoir holding the same opinions as I did when I arrived, albeit in need of a stiff drink. I have argued piously that all meat eaters ought to be prepared to go inside a slaughterhouse. If you want to eat animals you should be willing to know what that entails. Perhaps you could only acquire a carnivores licence once you had spent a day in an abattoir. That said, I suspect the vast majority of people would come out with their views little changed. Or even if they swear off meat for a while, the vast majority would eventually floats back, likely seduced by the smell of a bacon sandwich, properly stimulated. The eating of meat is simply that ingrained.

Die-hard carnivores like to argue this is because humen have a physiological need for meat. Its true, as surveys have found, that we will proclaim ourselves sated as a result of eating fewer calories of meat, than say veggies. It is an exceptionally efficient source of nutrition. There is also much evidence that eating meat many thousands of years ago enabled our ancestors to develop the various kinds of intellectual capability that eventually built us human; indeed human enough for some of us to choose veganism. Foraged leaves, nuts and berries took too much energy to digest for the brain of prehistoric man to get what it needed. Meat simply allowed us to obtain the volume of protein needed for the human brain to become itself.

That said, the anthropologist Richard Wrangham has argued convincingly in his volume Catching Fire: How Cooking Induced us Human that the really important development was not the eating of meat alone, but the use of flame to cook foods generally( including veggies ), attaining them all easier to digest and so releasing more nutrition.

So no, meat eating, however efficient a furnish of protein it might be for us, may not be an imperative. But it is certainly a deep-seated culture selection, which says a lot about our position of power in the world. The more powerful we become the more we tend to eat it. Numerous surveys have shown that the higher up the income ladder we rise the more meat we feed, and not simply because its costly stuff( for it becomes affordable at quite a low point on that income ladder ).

If ever there were a emblem of that, it is the existence of that Quorn I cooked with so reluctantly. Why would we have desperate meat replaces were it not for the cultural primacy of the meat they are trying to replace? It is based on the assumption that if a vegetable-led menu is going to succeed it has to ape flesh. And thats exactly why meat replaces fail so spectacularly. For non-meat cookery to be successful it has to do so according to its own agenda , not according to one to be prepared by that which it is replacing.

Nopi:
Nopi: The Cookbook by Yotam Ottolenghi Butternut squash wiht ginger tomatoes and lime yoghurt Photo: Jonathan Lovekin

Happily, things are changing, albeit by necessity. There is finally an understanding of the environmental impact of raising livestock for intake, especially “where theyre” fed on crops that could be fed immediately to humans rather more efficiently. There are differing figures depending on species, with cattles requiring the most and chicken the least, but on average it takes 5 kilos of grain to make 1 kilo of meat. With the global population rising, from just north of seven billion now towards 10 billion or even more by the end of the century, we cannot afford to be stuffing all those harvests down the esophagus of animals. And then theres the carbon footprint. One examine by the United Nations Food and Agriculture Organisation attributed 18% of all greenhouse gas emissions to the livestock industry. This figure has been disputed. Simon Fairlie, writer of Meat: a Benign Extravagance , points out that it attributes literally all deforestation globally to the meat business. And yet significant amounts are down to logging and land development.

He puts the proportion of greenhouse gas emissions at closer to 10%, though he accepts that this is still too much. While some diehard adversaries of the meat business argue that all of it is an unnecessary use of land upon which harvests could be grown for human consumption, Fairlie notes that ruminants can eat a lot of biomass that cannot be consumed by humans but which would otherwise be wasted, and can be grazed on upland fields which could not be used for harvests. Once he does all his sums, Fairlie concludes that our meat consumption needs to fall to about half of what it is now. Which it almost certainly will do anyway, because with growing demand from the emerging middle classes in Asia, global meat prices will rise.

Which means one thing. The future of non-meat cookery “re not in the” hands of those who have sworn off feeing animals wholly. Its in the hands of those of us who are cutting down. And thank God for that. The abominations that are meat-free sausages and burgers werent created by meat eaters, looking for something that wasnt meat but nearly looked like it. They were created by vegetarians who believed this is just the only route to advance their cause, and in any case who dont especially like the real thing and so dont actually care that its horrid. The same people responsible for vegetarian moussakas and cottage pies, dishes which are an apology for themselves.

These are dishes which are trying( and failing) to be good in spite of the fact they dont include meat. A moussaka involves the carnage of a lamb to be moussaka. A bungalow pie necessitates ground beef. A sausage exists as a route to use up every inch of the pig, including its bowels. Something formed out of oats and soya and desperation is not a sausage. Its a lack of imagination on a plate.

Non-meat cookery needs to be good because of that fact. The best non-meat cookery does not have a meaty twin. Its not an echo of the real thing, the recipe contrived by substitutes and arch compromise and sadnes. It is itself. There is, for example , nothing with a pulse which will improve a perfectly induced wild mushroom risotto: rice, wine, stock, mushrooms, cheese and the job is done. The altogether meat-free curries of the Gujarat would not be better if only somebody could be fagged to kill a chicken.

Ambitious restaurants in Britain and elsewhere have, in recent years, started filling their menu with these non-meat-based dishes, and for the most portion the movement has been led by meat-eating multi-starred chefs; the likes of Simon Rogan at LEnclume and Brett Graham at the Ledbury. The latter has a entirely meat-free savouring menu. Its a good thing that its meat-eating chefs who have led this rather than the vegetarian hardcore, Yotam Ottolenghi says. Theres been a reversal of the ingredient hierarchy and weve helped to normalise it. A humble veggie like the cauliflower which spent the totality of the 1970 s in Britain being tortured in boiling water until it had surrendered both its nutritional value and dignity, has become a centrepiece.

At Berber& Q, a charcoal grill house in Londons Hackney, it is roasted whole and served with tahini and pomegranate seeds, and holds its own on a menu alongside dishes of slow-roasted beef short rib and lamb shawarma. At the Palomar, the London outpost of an Israeli restaurant group, it is flamed on the Josper grill with lemon butter, and served with their own labneh strained yogurt and toasted almonds. At Ottolenghis restaurant Nopi, it comes roasted with saffron, sultanas and crispy capers.

The Middle Eastern influence is obvious, but the movement is far broader than that. Chef Robin Gill expended his early years working for Marco Pierre White, when he was in his multi-Michelin-starred, French classical pomp at the Oak Room restaurant of Le Mridien Hotel on Londons Piccadilly. There, it was completely protein-led, he says. It was all about foie gras, fillet steak and truffles. Gills approach was changed by a stint in southern Italy, where the beef was terrible but the vegetables were brilliant. That was followed by period at Raymond Blancs Le Manoir in Oxfordshire which, for all its commitment to French classicism, has a vast kitchen garden on site.

Later, Gill opened his own eatery, the Dairy, in south London, followed by the nearby Manor and then Paradise Garage in east London. At all three, the menu walkings the two sides of the line. Sure, it serves meat. But its also about dishes of carrots with roasted barley and sorrel, or salsify with smoked curd and pickled walnuts; its about beetroot with fermented apple and pine, or charred leeks with caramelised comte cheese and wild garlic. These are dish descriptions which make their own suit. My mindset has simply changed, Gill says. I dont feel the need for a glob of beef in the middle of the plate.

And vegetarian sausages? I dont get them at all. Theyre pointless. Its the various kinds of stuff that really vexes me. Its food created by people who cant cook.

Its a rude thing to say. Its also likely a little unfair. But sod it, Im not going to argue.

Extracted from The Ten( Food) Commandments by Jay Rayner( Penguin, 6 ). Click here to order a copy for 4.80.

Jay will present a live event based on the book at RIBA, 66 Portland Place, London W1B 1AD on Friday 24 June, 7pm8. 40 pm. Click here for details and tickets

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31 Days of Happiness Countdown: This cooking show in space is just so delicious.( Day 17)

Thanks for stopping by for Day 17 of Upworthy’s 31 Days of Happiness Countdown! If this is your first visit, here’s the gist: Each day between Dec. 1 and Dec. 31, we’re sharing narratives we hope will bring elation, smiles, and laugh into our lives and yours. It’s been a challenging year for a lot of us, so why not end it on a high note with a bit of happiness? Check back tomorrow( or click the links at the bottom) for another installment !

I’m pretty sure the one thing that kept me from being an astronaut is the face-melting liftoff … well that, and the decades of advanced math and science. But mostly the liftoff. I get nauseous on carnival rides, so investigating the final frontier just wasn’t in the cards for me.

However, I am various kinds of obsessed with the cosmonauts who live and work in space. You know, the folks living in the space station, speaking to school children on Skype while their hair stands on end, and doing somersaults and experiments all the time. That’s the kind of anti-gravitational fun I live for.

So when I procured European Space Agency( ESA) cosmonaut Samantha Cristoforetti’s videos, my mind basically explosion.

While living on board the International Space Station, Cristoforetti constructed cooking videos. Yes, cooking videos! THIS IS TASTY IN SPACE, Y’ALL!

Generally, the meals in the final frontier are pretty criterion, but every astronaut gets “bonus food” that reminds them of the flavors of home. In this video, Cristoforetti takes us lowly Earth-dwellers through the process of attaining turmeric chicken and whole red rice with mushrooms and peas. Forget outer space, Cristoforetti is living in flavor country.

I don’t wishes to spoil the whole thing, but here are some highlightings.

First, Cristoforetti doesn’t use plates because that would be pointless. Instead, she plates her meal on a tortilla. This is a tip I will incorporate into my own life.

To get the food to stick to the tortilla, she employs smashed pea cream as an adhesive. This is a tip I will not incorporate into my own life.

Also as she cooks, her dinner simply maintains floating away which is hilarious the first time, and even better as she adds more food to the tortilla. #spaceprobz

You can( and totally should) watch Cristoforetti make a entail dinner below. It’s got everything: space travel, mushrooms, floating tortillas. WHAT MORE DO YOU WANT, PEOPLE?

( Plus, it’s likely the most delightful dinner you’ll find all day, unless you know an otter feeing Christmas cookies .)

Oh, and if you’re as hungry as I am, here’s a walk-thru on how to build Cristoforetti’s exact snack — weightlessness on the side. Bon appetit , space nerds!


More days of happiness here : DAY 1/ DAY 2/ DAY 3/ DAY 4/ DAY 5/ DAY 6/ DAY 7/ DAY 8/ DAY 9/ DAY 10/ DAY 11/ DAY 12/ DAY 13/ DAY 14/ DAY 15/ DAY 16/ [ DAY 17 ]/ DAY 18/ DAY 19/ DAY 20/ DAY 21/ DAY 22/ DAY 23/ DAY 24/ DAY 25/ DAY 26/ DAY 27/ DAY 28/ DAY 29/ DAY 30/ DAY 31

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So THAT’S Why You Should Be Eating Quinoa

Quinoa boomed into popularity a few years back, so by now most of us have at least tried it and kind of know how to pronounce it( it’s keen-wa ). This South American grain took our grocery stores by blizzard because it’s been heralded as a superfood, but do you know why? It’s pretty simple, really — there are four main reasons.

1. When it comes to quinoa, it’s all about the protein. For some of us, getting our fill of protein in a way that doesn’t involve fatty red meats can be a challenge. And that’s why quinoa is so great. Unlike the other grains we eat, a serving of quinoa( about 100 grams) actually provides us with 8 grams of complete protein. A complete protein contains all nine essential amino acids your body needs, and it’s tough to find in vegetarian form. But quinoa fits the bill.

2. Protein aside, quinoa is also full of fiber. It has almost twice as much fiber as most other grains we feed. Fiber’s important because it can help reduce the risk of heart disease and lower cholesterol and blood pressure levels.

3. Quinoa is high in minerals, too. The ones that most people don’t get enough of, like iron and magnesium to name a couple. Iron is essential because it helps keep our red blood cell healthy. And magnesium is good because it promotes healthy blood sugar control.

4. It’s naturally gluten free. This is a huge benefit to anyone with Celiac disease or those who are simply gluten intolerant.

There are many other great benefits to eating quinoa, but above are the four main pillars. Now that you know, don’t you merely want to eat a bowl? Here are the recipes you need to induce that happen in the most delicious route possible.

1 Greek Quinoa Dinner Omelets With Feta And Tzatziki

Half Baked Harvest

Get the Greek Quinoa Dinner Omelets with Feta and Tzatziki recipe from Half Baked Harvest

2 Crunchy Quinoa And Dark Chocolate Brown Butter Granola

How Sweet It Is

Get the Crunchy Quinoa, Toasted Almond And Dark Chocolate Brown Butter Granola recipe from How Sweet It Is

3 Whole Wheat Banana Quinoa Pancakes

Ambitious Kitchen

Get the Whole Wheat Banana Quinoa Pancakes recipe from Ambitious Kitchen

4 Crispy Black Bean Quinoa Burritos

Two Peas and their Pod

Get the Crispy Black Bean Quinoa Burritos recipe from Two Peas and Their Pod

5 Baked Quinoa Falafel

A Beautiful Mess

Get the Baked Quinoa Falafel recipe from A Beautiful Mess

6 Honey Chipotle Chicken Bowls

How Sweet It Is

Get the Honey Chipotle Chicken Bowls recipe from How Sweet It Is

7 Quinoa-Stuffed Eggplant With A Roasted Garlic Raita

Adventures In Cooking

Get the Quinoa-Stuffed Eggplant With A Roasted Garlic Raita recipe from Adventures In Cooking

8 Greek Goddess Chickpea And Quinoa Nachos With Pita Chips

Half Baked Harvest

Get the Greek Goddess Chickpea and Quinoa Nachos with Pita Chips recipe from Half Baked Harvest

9 Quinoa Hash Browns

A Beautiful Mess

Get the Quinoa Hash Browns recipe from A Beautiful Mess

10 Quinoa Tortillas

The Gracious Pantry

Get the Quinoa Tortillas recipe from The Gracious Pantry

11 Thai Chicken Quinoa Bowl

How Sweet It Is

Get the Thai Chicken Quinoa Bowl recipe from How Sweet It Is

12 Kidney Bean And Quinoa Soft Tacos

Bev Cooks

Get the Kidney Bean And Quinoa Soft Tacos recipe from Bev Cooks

13 Quinoa Salad With Mango, Snap Peas, Ginger And Lime

Alexandra Cooks

Get the Quinoa Salad With Mango, Snap Peas, Ginger And Lime recipe from Alexandra Cooks

14 Quinoa Pizza With Meyer Lemon, Goat Cheese And Basil

Cafe Johnsonia

Get the Quinoa Pizza with Meyer Lemon, Goat Cheese and Basil recipe from Cafe Johnsonia

15 Quinoa And Avocado Chimichurri Salad

Foodie Crush

Get the Quinoa and Avocado Chimichurri Salad recipe from Foodie Crush

16 Quinoa Breakfast Skillet

How Sweet It Is

Get the Quinoa Breakfast Skillet recipe from How Sweet It Is

17 Enchilada Chicken& Quinoa Stuffed Bell Peppers

Ambitious Kitchen

Get the Enchilada Chicken& Quinoa Stuffed Bell Peppers recipe from Ambitious Kitchen

18 One Pot Kale And Quinoa Pilaf

Food2 5

Get the One Pot Kale And Quinoa Pilaf recipe from deensiebat from Food5 2

19 Sweet Potato Quinoa Cakes With Blackberry Salsa

How Sweet It Is

Get the Sweet Potato Quinoa Cakes With Blackberry Salsa recipe from How Sweet It Is

20 Quinoa Tabbouleh With Chickpeas

FoodieCrush

Get the Quinoa Tabbouleh With Chickpeas recipe from FoodieCrush

21 Sweet Potato, Quinoa And Dark Chocolate Coconut Crumble Crunch Muffins

Half Baked Harvest

Get the Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins recipe from Half Baked Harvest

22 Crispy Buffalo Style Quinoa Sliders With Sweet Corn

How Sweet It Is

Get the Crispy Buffalo Style Quinoa Sliders with Sweet Corn recipe from How Sweet It Is

23 Basil Parmesan Quinoa Cakes

Cate’s World Kitchen

Get the Basil Parmesan Quinoa Cakes recipe from Cate’s World Kitchen

24 Quinoa Salad With Charred Sweet Corn& Avocado

Two Peas and their Pod

Get the Quinoa Salad with Charred Sweet Corn& Avocado recipe from Two Peas and Their Pod

25 Quinoa And Mango Salad With Lemony-Ginger Dressing

Food5 2

Get the Quinoa And Mango Salad With Lemony-Ginger Dressing recipe from jenniebgood from Food5 2

26 Quinoa Crusted Baked Three-Cheese Zucchini And Eggplant Parmesan

Half Baked Harvest

Get the Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan recipe from Half Baked Harvest

27 Coconut Breakfast Quinoa

A Beautiful Mess

Get the Coconut Breakfast Quinoa recipefrom A Beautiful Mess

28 Yuzu Poppy Seed Quinoa Pancakes

Tartine and Apron Strings

Get the Yuzu Poppy Seed Quinoa Pancakes recipe from Tartine and Apron Strings

29 Chicken-Quinoa Burgers

Bev Cooks

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30 Black Bean And Quinoa Enchilada Bake

Two Peas And Their Pod

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31 Caprese Quinoa Grilled Stuffed Mushrooms With Balsamic Glaze

Half Baked Harvest

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32 Quinoa Crunch

Make It Naked

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33 Quinoa Pilaf With Chipotle, Queso Fresco And Lime

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34 Quinoa Cakes With Poached Egg And Parsley

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35 Vanilla Bean Coconut Quinoa Pudding With Honey Drizzled Raspberries

Half Baked Harvest

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36 Slow Cooker Quinoa Chicken Chili

The Girl Who Ate Everything

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37 Curried Quinoa And Asparagus Salad

The Clever Carrot

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38 Italian Quinoa Risotto Lasagna Casserole With Truffle Oil

Half Baked Harvest

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39 Roasted Brussels Sprouts With Quinoa, Cranberries And Miso

The Clever Carrot

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40 Strawberry And Quinoa Parfait

FoodieCrush

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41 Quinoa And Burrata Caprese Salad

FoodieCrush

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42 Quinoa And Farro Salad With Pickled Fennel

Food5 2

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43 Maple Quinoa Granola

Food5 2

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44 Chipotle Quinoa Sweet Potato Tacos With Roasted Cranberry Pomegranate Salsa

Half Baked Harvest

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45 Jamaican Jerk Chicken, Fried Plantain And Coconut Fried Quinoa With Macadamia Nuts

Half Baked Harvest

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46 Quinoa Crusted Chicken Strips With BBQ Honey Mustard

Half Baked Harvest

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47 Coconut Crusted Brie Stuffed Quinoa Bites With Sweet Cranberries

Half Baked Harvest

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48 Quinoa And Cauliflower Chowder

Foodie Crush

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49 Pretzel Bread Quinoa Stuffing With Garlic Butter Mushrooms

How Sweet It Is

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50 Asian Quinoa Salad

Two Peas And Their Pod

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Fool’s Gold Preserved World’s Oldest Mushroom

Mushrooms are not known for their suitability for fossilizing, so we have little evidence about their early evolution. However, an extraordinary series of events turned one humble 113 – to 120 -million-year-old fungus to stone, pushing the record for mycelium back 16 million years.

Back when dinosaurs wandered the Earth, and South America and Africa were still one continent, a mushroom fell into a river in what is now north-eastern Brazil. It floated to a lagoon too salty for the microbes that would normally degrade such a tasty morsel, sank to the bottom, and became contained within sediments. There it mineralized with iron pyrites, usually known as fool’s gold, replacing its tissues. Over day the ex-mushroom turned to goethite, a sort of mineral, which became embedded in a sandstone Lagersttte, the name given to deposits that preserve fossils of soft tissues that usually disintegrate without being preserved.

“Most mushrooms grow and are run within a few days, ” said finder Dr Sam Heads of the University of Illinois. “The fact that this mushroom was preserved at all is just astonishing. When you think about it, the chances of this thing being here the obstacles it had to overcome to get from where it was growing into the lagoon, be mineralized and preserved for 115 million years have to be minuscule.

The previous record holder for oldest mushroom was not something left at the bottom of a sharehouse fridge, but one trapped in Burmese amber. The same technique preserved the other nine known fossil mushrooms. Although amber has been an outstanding preservative of many ancient lifeforms, it usually only captures small objects. Heads’ discovery, which he named Gondwanagaricites magnificus , was 5centimeters( 2 inches) high, with a 1-centimeter-wide( 0.4 -inch-wide) cap.

The preservation is sufficient to reveal spore-releasing gills under its cap, specific features shared with some, but far away from all, modern mushrooms. Unfortunately , no actual spores can be seen, preventing its placement within one of the major mushroom families.

Besides being often delicious, fungi were essential to the development of life on land, forming symbiotic relations that allowed plants to move onto the land. More lately, mushrooms formed the basis of the diet of Neanderthals, and quite likely our own ancestors, in Spain. They could be important to our future as well, whether easing depression or being was transformed into longer-lasting anodes for lithium-ion batteries, opening the path to inexpensive storage of renewable energy.

Gondwanagaricites magnificus , which Heads announced in PLOS One, is far from the original ancestral mushroom, from which all these descended. That lived at least 500 million years go. This discovery, however, may be the closest we get for quite a long time.

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The location wherethe mushroom was found. Gondwana had separated, but Africa and South America were still one continent.Danielle Ruffatto

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Fountain Avenue Kitchen: Beef and mushrooms makes for versatile dish – LancasterOnline


LancasterOnline

Fountain Avenue Kitchen: Beef and mushrooms makes for versatile dish
LancasterOnline
My husband and I had been friends for many years before we began dating, so I was mildly intrigued with his plan for our first date. He invited me over for dinner, and he planned to cook the meal himself. Aside from heating ramen noodles or tossing a

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What Happens When This Pup Gets Excited Is Honestly Too Cute For Words

It’s likely safe to say that we all have a pretty good grasp on what induces our four-legged friends happy.

And that’s because they induce no secret of their exuberance when it’s time to eat or go for a long walking on a sunny day! The language obstacle poses a problem, though. I entail, how much do we really know about what thrills our pets? That’s where the folks at Nikon come in.

By strapping a Coolpix L31 camera to a precious puppy by the name of Grizzler, they created a little window into the canine soul. This technology responds to elevations in heart rate and snaps photos whenever Grizzler starts getting excited, allowing us to get a taste of the little wonders that stimulate his day.

Called “Heartography, ” this process captures photos from a dog’s-eye view whenever Grizzler gets pumped. Here’s a little sampling of what he loves! Beautiful scenery? I feel you, man.

Who doesn’t love finding treasure?

Making friends is always a detonation!

And it’s so much better when those newfound friendships are altogether unexpected.

Mushrooms? I entail, whatever floats your boat, Grizz.

If you want to follow this adorable guy around for the day, check out more of his adventures below!

That’s so cool. What would your dog’s photos definitely sounds like if you turned them into a photographer for the day? I’m pretty sure my pup’s collecting would be very food-centric.

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