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Nature's Bounty Odorless Fish Oil 1200mg (value Size), 200-Count, Omega 3 Feature
Nature's Bounty Odorless Fish Oil 1200mg (value Size), 200-Count, Omega 3 OverviewFish Oil contains EPA and DHA, two Omega-3 fatty acids important for heart and cardiovascular health* | |
| +++ Product Information and Prices Stored: Aug 30, 2012 10:01:07 +++ | |
Shelled purple hull peas
Have you ever bought things at the farmers' market solely because they're pretty and catch your eye? That was me this weekend, I bought these beautiful flowers:
Aren't they cute? They're called:
The blossoms feel like velvety 70's wallpaper and the deep burgundy color is so decadent looking. I can't help touching them every time I walk by the coffee table. I also bought some of these gorgeous peas. I asked the vendor what type of pea they were and she said black-eyed peas. Not these Black-Eyed Peas:
but rather the kind you eat at New Year's in Hoppin' John. Anyhow, I discovered after I shelled them that they were actually purple hull peas. I've heard they're creamier tasting than black-eyed peas so I thought I'd give them a whirl. I ended up cooking them with some bacon, garlic and onions- "Southern style." The house smelled absolutely divine while the peas were simmering. The dish itself turned out lip-smackin' good. Mmm-mmm-mmm, I wish I had bought more peas! Next time I might try serving it over a plate of rice or with some homemade cornbread. I've heard sopping up the pot liquor with cornbread is the way to go.
Purple Hull Peas and Bacon
Ingredients
1 cup purple hull peas, shelled
3 slices thick-cut bacon, cut into small pieces
1/2 yellow onion, chopped
1-2 cloves garlic, minced
salt and pepper
Instructions
1. Place the bacon pieces in a pot and cook until the fat has rendered. Add onions. Cook over medium high heat until onions become translucent. Add garlic, cook for another minute. (Do not drain bacon grease.)
2. Add shelled peas and enough water to cover the peas by 1-inch.
3. Bring to a boil. Continue to allow ingredients to boil for about a half hour.
4. Then reduce heat to medium-low and simmer for about an hour. Add more water if necessary to keep the peas covered.
5. Once the peas are soft. Remove from heat, drain off some (but not all!) of the liquid.
6. Season with salt and pepper. Serve while still warm.
So it's been about a week since the attempted break-in at my cottage. The police department came by with a photo line up for me to look at and whattaya-know Ms. Junkie-Burglar's mugshot photo was right there. It may sound heartless but I hope it's her third felony offense and they lock her up and throw away the key. In the meantime, my landlord is looking into putting in security gates around the cottages. It's unfortunate that this happened since this is a really nice part of Midtown. I guess it's not as crime-free as I thought though. I asked around and it turns out that another cottage neighbor had a break-in shortly before mine and they got in and stole some stuff including her laptop. Additionally another neighbor across the street has had their car broken into repeatedly. Talk about the suck.
Other than the burglary, it's been a pretty quiet week- I attended a girls' night get together at a buddy's casa, made loads of homemade strawberry jam, hung out with friends and tonight I saw a really cute movie (with Rashida Jones and Andy Samberg) called, "Celeste and Jesse Forever," at the Tower Theatre. It had a great line in it that made me do some introspective thinking- "Do you want to be right or do you want to be happy?" I'm guilty of choosing the former a lot. I think I need to work on that. The visit to the movie theater also made me think a lot about how the Tower Theatre sucks and is in need of a serious renovation- the seats were so shot in the theatre we were in that I literally had a metal spring digging into my left butt cheek during the entire movie.
Anyhow, to balance out all the strawberry jam I made; I decided to try my hand at homemade peanut butter. Now I could have taken the easier route and bought already roasted/shelled peanuts and gone from there...but oooooh no, not me! That would be too simple. Instead, they happened to have raw, unshelled peanuts at the farmers' market this Sunday so I bought two pounds. The prep took a wee bit more effort but the end result was delish. Kidlet #1 and Mr.S. both gave it the thumbs up.
Peanut Butter From Scratch
Ingredients
2 lbs. raw peanuts, in the shell
Kosher salt
Honey
Canola Oil (or peanut oil)
Instructions
1. Preheat oven to 350 degrees F.
2. Shell peanuts and rub the inner filmy skins off (if you have little ones that like to "help" when cooking , this is a great task to assign to them).
3. Place shelled peanuts on a baking sheet and spread them out evenly in a single layer.
4. Place baking sheet with peanuts in oven, cook for roughly 25 minutes. Toss the peanuts gently with a spatula, midway through the cooking time.
5. Remove baking sheet from oven. Allow peanuts to cool for 10-15 minutes.
6. Place peanuts in a food processor. Add 2 tablespoons of Canola oil. Process mixture for a few minutes.
7. At this point, add salt and honey (to taste).
8. If the peanut butter looks a bit dry, add a bit more Canola oil. Pulse until desired smoothness.
9. Place peanut butter in an airtight container and store in fridge.
3 of 4 Dr. Bill Lands on Cardiovascular Disease: Omega-6 displaces Omega-3 Tube. Duration : 10.48 Mins.
www.imminst.org William EM Lands (born July 22, 1930) is an American nutritional biochemist who is the world's foremost authority on essential fatty acids. Lands graduated from University of Michigan in 1951 and served on the faculty there from 1955 to 1980. He then moved to University of Illinois (1980-1990) and subsequently the National Institutes of Health (1990-2002), where he served as the Senior Scientific Advisor to the Director of the National Institute on Alcohol Abuse and Alcoholism. Lands is credited for discovering the beneficial effects of balancing the effects of excess omega-6 fatty acids with dietary omega-3 fatty acids. The effect of essential fatty acids on formation of hormones is documented in his book, "Fish, Omega-3 and Human Health." University of Michigan's Department of Biological Chemistry endowed a Lectureship in honor of William EM Lands. Full: videocast.nih.gov 12 minutes in. Omega-6 is.gd heartscanblog.blogspot.com Fish oil linked to 32% reduced risk of breast cancer. RCT underway. twitter.com Saturated fat DOES NOT increase inflammation or markers of oxidative stress. twitter.com
www.imminst.org William EM Lands (born July 22, 1930) is an American nutritional biochemist who is the world's foremost authority on essential fatty acids. Lands graduated from University of Michigan in 1951 and served on the faculty there from 1955 to 1980. He then moved to University of Illinois (1980-1990) and subsequently the National Institutes of Health (1990-2002), where he served as the Senior Scientific Advisor to the Director of the National Institute on Alcohol Abuse and Alcoholism. Lands is credited for discovering the beneficial effects of balancing the effects of excess omega-6 fatty acids with dietary omega-3 fatty acids. The effect of essential fatty acids on formation of hormones is documented in his book, "Fish, Omega-3 and Human Health." University of Michigan's Department of Biological Chemistry endowed a Lectureship in honor of William EM Lands. Full: videocast.nih.gov 12 minutes in. Omega-6 is.gd heartscanblog.blogspot.com Fish oil linked to 32% reduced risk of breast cancer. RCT underway. twitter.com Saturated fat DOES NOT increase inflammation or markers of oxidative stress. twitter.com
Fish Oil supplements such as Cod Liver Oil, together with Omega-3s and Essential Fatty Acids are extremely popular at the moment for their health benefits and their usage in improving the symptoms of many different diseases and disorders.
However, many of these same benefits can also be received from eating oily fish such as mackerel and herring. Oily fish are the richest source of Omega-3 essential fatty acids so we should make them a regular part of our diet.
Compared to Mediterranean diets, where fresh fish are regularly caught from their shores as well as being surrounded by olive groves, fruit trees and vegetable harvests, we typically do not include a good intake of oily fish in our diets.
Studies have shown that Mediterranean's, like the Eskimos who survive on large amounts of fish and marine animals, have far lower rates of heart disease, eczema and psoriasis and better levels of general health compared to other Western countries.
A diet rich in essential fatty acids in the form of fish and vegetable oils, together with fresh, unrefined fish, fruit and vegetables is responsible for good health and well being. These foods are abundant in rural areas of France, Greece, Italy and Spain and scientists believe it is the combination of these natural foods which accounts for the good health of these nations.
Other nations, such as our own, tend to favour meat over fish with meat containing higher levels of saturated fat which, in large quantities, will increase the depositing of cholesterol in the arteries, raising the risk of heart attacks and thrombosis. Moving to a diet rich in fresh fish, fruit and vegetables and low in animal fats reduces or eliminates this risk substantially.
Buying or selecting fresh fish can be difficult in our supermarkets and shops as not all fish contain the essential fatty acids which are so beneficial to our health. Pre-packed foods and ready-made meals containing fish just wont provide the benefits of fresh fish. It is worth the effort to visit a large supermarket or fishmonger who will have a much larger selection of fish which contain the fats we need.
A range of Oily Fish which provides the Omega-3s so beneficial to our health include;
- Anchovies
- Bass
- Carp
- Cod
- Haddock
- Halibut
- Herring
- Lake trout
- Mackerel
- Mullet
- Rainbow trout
- Red snapper
- Salmon
- Sardines
- Sole
- Sprats
- Squid
- Swordfish
- Tuna
Note that Tuna should be bought fresh and not tinned, as the fish oil is commonly drained off and replaced with refined vegetable oils.
The best way to gain the benefits of oily fish is to eat the fish raw and if you are a fan of Japanese cuisine, you should enjoy this Sushi style food. If you are unable to eat raw fish or just don't like eating fish in this manner the next best method is to bake your fish before eating it as this will preserve the Essential Fatty Acids in the fish more effectively than grilling or frying.
By making fresh oily fish a regular part of your diet you will be improving your health and reaping the benefits of the Omega-3s and Essential Fatty Acids they contain.
Did you have a nice weekend? Mine took a turn for the crazy right near the end. I spent Friday and Saturday at a friend's in Lodi, where we did an insane amount of canning- pickled red onions, marinara, spicy red pepper spread and dilly beans. Supervised by Miss Mija, tiny dog extraordinaire:
My feet ached intensely by Saturday night from standing all day, thank goodness we were able to drink a lot of wine to dull the pain. Sunday, I thought I had a little bit of time to laze about before attending a dinner party in the eve, but that plan was shot to hell when a crazy drug addict tried to break into my cottage- in the middle of the day, WHILE I WAS HOME. When I confronted her, she tried to tell me her cousin lived here...what the hell? I ended up calling the police, they came out and took a report and they think they might know who the perp is. Luckily, the dinner party was fun and took my mind off of things. Funny enough, I wasn't scared by the burglary incident, I was MAD though!
Anyhow, while in Lodi, my friend Cate and I made several jars of pickled red onions. They came out terrific and since you can eat them right away, I did! (I've had a hankering for pickled onions ever since Mr.S. and I stopped at a nearby Mexican restaurant and they threw a few on my carnitas.
Pickled Red Onions (adapted from "Put 'Em Up!" by Sherri Brooks Vinton)
Ingredients
6 lbs. small red onions
6 cups distilled white vinegar
3 cups water
9 tablespoons sugar
3 tablespoons salt
Instructions
1. Sliced onions. We used a food processor.
2. In a large non-reactive bowl- mix together: vinegar, water, sugar and salt. Make sure the sugar and salt dissolves thoroughly.
3. Add the sliced onions and stir well so that everything's coated.
4. Let it sit for about an hour. Once the onions get wilty, you can go ahead and put them in jars.
5. We were able to make 11 half-pint jars and 2 pint jars. Refrigerate, will stay good for at least a month.
6. Be sure to keep the leftover extra pickling juice- you can use it when making vinaigrette for your salad.
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L'il Critters Omega-3 Gummy Fish with DHA, 120-Count Bottles (Pack of 3) Feature
L'il Critters Omega-3 Gummy Fish with DHA, 120-Count Bottles (Pack of 3) OverviewDietary supplement. Natural lemonade, cherryade and strawberry lemonade flavors. American Culinary ChefsBest Award winner. The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs. 2 gummies = 120 mg of omega-3 fatty acids (ALA, DHA, EPA). Excellent source of DHA. Contains 32 mg of DHA per serving, which is 20% of the 160 mg suggested daily intake. Contains no wheat (gluten), milk, eggs, peanuts or tree nuts. Made in the USA. | |
| +++ Product Information and Prices Stored: Aug 20, 2012 01:50:10 +++ | |
1900 V Street, Sacramento, CA 95818. (916) 442-8237.
M-F 8-5pm, Sat & Sun 9am-3pm. Accepts plastic.
When my friend, Cate, decided to throw a sushi party two years ago for her birthday I accompanied her to Sunh Fish on Broadway to pick up a few seafood items. I had heard about Sunh Fish before but had never stopped in there. The seafood we got there was great and I kept meaning to get back over there again, but life got busy and I never did. Flash forward to this year, I read about Sunh Fish moving to 19th and V Street into the old Verge Gallery. It was now within walking distance from my cottage! But did I ever get there? Nope...not until this week and I could kick myself that I haven't visited sooner.
Earlier this week, a chef acquaintance of mine had posted a tantalizing photo of some plump Tiger shrimp and creamy looking stone ground grits on his Facebook and noted that the shrimp were from Sunh Fish. Mr. S. and I had just been lamenting recently that there was such a limited selection of places to buy good seafood at in Sac; so when I saw that post, I decided to shoot the chef an email and ask if Sunh Fish sold whole fish retail and whether the fishmongers there would gut and scale the fish for you. I got an enthusiastic, "Yes!" back. So on my way home from running errands Thursday afternoon, I popped in there. Sunh Fish has a nice (free) parking lot, so you can swoop in and out easily. As I entered the building, I immediately noticed that the "store" area was one big room- warehouse big! There was an office to the left and then a large display case housing sushi-grade sashimi and salmon. Also in the case were fresh diver scallops, mussels, about four different kinds of prawns and an assortment of other delectable seafood. Walking up, I was immediately greeted with a friendly smile and an offer of assistance. I knew I wanted a whole fish to grill but I wasn't really sure what kind, so I asked the gentleman behind the counter for some recommendations. He suggested the Branzino (aka loup de mer, a European sea bass that has firm meat, not too many bones and is sustainable). I bought two, which came out to roughly two pounds. While I was waiting for him to scale and gut my purchase, I chatted with an elderly Japanese lady (a fellow customer) who had nothing but rave reviews for the store and suggested next time I try out a few of the oysters. I also wandered over, perused the cold case on the adjacent wall and noted that they carried several different kinds of tobiko and other sushi odds and ends. As I was checking out, the gentleman that had been assisting me was kind enough to answer my numerous questions about grilling fish whole and offered a few helpful cooking tips.
So if you're thinking of cooking up some seafood, I would highly recommend paying Sunh Fish a visit- excellent, quality seafood and phenomenal service. Plus they're open 7 days a week.
RECIPE
Here's some quick instructions and tips on how to cook whole Branzino. The prep, cooking and clean up turned out to be quite simple. Although we had a bit of an issue with the fish sticking a bit to the grill, it tasted fantastic - light, flaky and fresh. We'll definitely be opting to cook fish whole more often...maybe next time we'll try the salt crust method.
Grilled Branzino
Ingredients
2 one pound whole Branzinos, gutted and scaled
extra virgin olive oil
2 lemons, thinly sliced
1 bunch of fresh thyme
3 garlic cloves, minced
sea salt and fresh ground pepper
kitchen twine
Instructions
1. Preheat your grill (medium-high heat) or if using charcoal, start your fire. Word to the wise- make sure your grate is extremely clean and be sure to rub it down with LOTS of oil (or use an oiled fish basket). We thought we had used enough oil on the grill but the fish skin still stuck. Boo! Next time we'll have to use more.
2. Rinse the fish under cold water (inside and out- be careful of the dorsal fin, it's spiny and sharp) and pat dry. Cut vertical slits into the side of the fish, about 1 inch apart. Turn fish over and repeat.
3. Rub the fish inside and out with olive oil.
4.Season the inside of the Branzino with salt and pepper. Then gently massage the outside of the fish with salt.
5. Place lemon slices and thyme sprigs in the cavity of the fish.
6. Cut two pieces of kitchen twine for each fish. Tie them around the thickest part of the fish to secure the inside ingredients from falling out.
7. Place the fish horizontally on the grill over direct medium-high heat.
8. Rule of thumb: grill the fish about 8-10 minutes/a side per 1-inch of thickness.
9. Place a spatula under the fish (or use two spatulas- one on top, one underneath) and flip the fish over.
On the grill...skin stuck a little
10. To check for doneness: insert a metal skewer or a small knife into the thickest part of the fish's flesh, if it's done it should have some give and slide in easily. The skin should look crispy and the flesh will be moist and flaky.
11. Remove from grill, allow to rest for 4-5 minutes. Serve warm with lemon.
The Aftermath
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Nature Made Triple Omega 3 6 9 - Fish, Flaxseed, Safflower & Olive Oils - 180ct Feature
Nature Made Triple Omega 3 6 9 - Fish, Flaxseed, Safflower & Olive Oils - 180ct OverviewTo be able to stay active, do the things you enjoy, spend quality time with your loved ones, friends and family, it is important to maintain your heart health and give your body the nutrients you need. Getting enough essential fatty acids in our diet is critical and you can do this through supplementation. Nature Made® Triple Omega delivers three essential omega fatty acids in a convenient easy to swallow softgel formulated for easy absorption. Consumption of Omega 3 fatty acids may reduce the risk of coronary heart disease and also help maintain triglyceride levels already in the normal range.? Supplement Facts: Serving Size: 1 Softgel Amount Per Softgel - % Daily Value:* Calories 15, Calories from Fat 15, Total Fat 1 g - 2%, Polyunsaturated Fat 1 g, Vitamin E 4 I.U. - 13%, Total Omega-3 434 mg - **, Total Omega-6 276 mg - **, Total Omega-9 170 mg - **. | |
| +++ Product Information and Prices Stored: Aug 16, 2012 15:05:33 +++ | |
Ingredients:
1/2 chicken
1 piece ginger
1 tomato
1 tsp salt
1 tsp light soy sauce
a dash of pepper
Method:
1. Wash and chop chicken into bite-size pieces. Cut ginger into fine strips. Slice the tomato.
2. Season the chicken with salt, light soy sauce and pepper. Spread ginger and tomato on top of the chicken.
3. Prepare the steamer. When it is boiling, add in the chicken.
4. Steam for half an hour.
The Olympics are over, the State Fair has come and gone and now the kidlets are getting ready to go back to school (I'm excited about that, them not so much). Doesn't it seem like summer just flew by? Well, if you'd rather squeeze in one more trip to Osaka-ya for snowcones or sip on some Moscow Mules while watching Shark Week on cable then engage in some heavy-duty cooking, here's an easy recipe you can throw together in a flash. Remember that pesto we made awhile back? Pull it out of the freezer because you're going to need it.
Orzo Salad with Pesto and Feta
makes about 3 servings
Ingredients
1 cup orzo
3/4 cup homemade pesto
3 tablespoons sun dried tomato slices (or fresh, chopped tomatoes)
3-4 tablespoons sliced black olives (or halved Kalamata olives)
4 tablespoons feta
Instructions
1. Cook orzo according to package instructions. Drain.
2. Mix in pesto. Place orzo in the fridge to cool.
3. Once cool- add in tomatoes, olives and feta. Mix well.
4. Serve.
5. See, how easy was that? Now go grab that snowcone, Shark Week's starting to get GOOD!
Petai has a very strong smell. It is bright green in colour with flat edible beans. It can be eaten raw, fried or pickled. Some people nick name it as 'stink bean' because of its strong smell. It lingers in the mouth and gives a strong smell when one's urinate.
Ingredients:
10 fresh red chillies
5 dried chillies
5 small onions
1 small piece shrimp paste (belacan)
1 small bowl small prawns
10 pieces petai
1 tomato
1 tsp tamarind paste+ 1 cup water (tamarind juice)
2 tbsp oil
Method:
1. Shell the prawns and devein them. To do this, cut the back of the prawns and slowly pull out the veins.
2. Pound the chillies, onions and shrimp paste together.
3. Wash and cut the tomatoes and petai.
4. Heat up two tablespoons of oil and fry the pounded ingredients until fragrant.
5. Add in prawns, tomatoes, petai and fry for a few minutes.
6. Add in tamarind juice and let it simmer for a few minutes. Dish out and serve in a bowl.
I know it was 100+ degrees this weekend, but did you check out the Japanese Bazaar at the Buddhist Church of Sacramento? We popped over last night around 7pm, when it had slightly cooled down. The bazaar is one of my favorite food events of the year, mainly because they serve some of the best BBQ teriyaki chicken in town (and this comes from a girl who's normally not even very fond of teriyaki). The price went up a buck this year (from $6 to $7) for the chicken but was still worth it. Mr.S. and I got an order of that, some ribs and a few rice balls to chow on while we listened to the East Wind Band bust out some upbeat R&B, soul and funk jams ("September," anyone?). There was also giant teriyaki beef sandwiches, croquettes, sushi, udon and various Japanese side dishes to grub on. Everyone around us seemed to be having a jolly time eating, drinking, chatting and playing games; some brave folks even got up near the stage and got their boogie on.
The festival is going on until 9pm today (Sunday, August 12th) so if you get a chance, check it out...and get the chicken if you can. :)
More info: Buddhist Church of Sacramento
2401 Riverside Blvd., Sacramento
Admission is free. Food cost varies.
Street Parking.
Ribs, Japanese Slaw & Rice Balls
Yes, this is true; heart inflammation is one of the causes of Atherosclerosis. Atherosclerosis is a health condition, where plaques build up on the arterial wall. These plaques restrict the normal blood flow in heart and brain. When they suddenly break, it leads to the formation of blood clots; resulting in total blockage of blood and the effect is visible as heart attack or strokes.
Until recently, high cholesterol, high blood pressure, and high levels of triglycerides in the blood were considered the reasons of Atherosclerosis. However, the recent study on heart inflammation found that excessive inflammation in the body is also responsible for attacks and strokes.
In a heart inflammation study, it was observed that most of the people who die because of heart attacks and strokes had normal blood pressure, their sugar levels and cholesterol levels was also under control. However, they had excessive inflammatory cells.
Study further revealed that inflammation in the body reduces the outer lining of plaques. This means increased probability of plaque being ruptured and more chances of heart attacks and strokes.
Therefore, it is in our interest to control body's inflammation cycle. This can be achieved by including rich DHA food sources like fish oil supplements in the diet regimen. This is because the body can convert DHA omega3 fatty acid to an effective anti-inflammatory agent called Resolvin D2.
Fish supplements are natural. Therefore, have no side effects. Besides reducing inflammation in the body, these supplements enhance the immunity levels, increases the retaining, comprehending, and concentrating skills. They keep blood pressure under control and help in decreasing the triglycerides and cholesterol levels too. Therefore, fish supplements work two folds for a healthy heart - first, they inhibit the plaque to build up on the wall. Second, they decrease the chances of plaque being ruptured by reducing the overall inflammation.
Now that you know that heart inflammation can be controlled using an effective omega three fish oil supplement, your next step should be to hit the internet and find out one for yourself.
For best results, look out for supplement that has undergone the molecular distillation process. This is the only process that can filter out all the harmful chemicals from the oil based on their molecular weight. It ensures that the oil is of pharmaceutical grade and is good for human consumption.
My family and I have been using hoki-tuna mix oil for a long time. This blend is twice more effective in controlling all kinds of inflammations including heart inflammation as in comparison to any other supplement available in the market. Visit my website Omega 3 Brief for more details.
Making a FISH HEAD & FISH FRAME STOCK...all that OMEGA 3 OIL. Video Clips. Duration : 9.38 Mins.
Getting all the goodness from fish heads & frames. Weighing before & after with surprising results.
Getting all the goodness from fish heads & frames. Weighing before & after with surprising results.
Basil, with the warmer temps we've been having, it's growing like mad everywhere. And it's also evidently hiding out in my kitchen freezer, since I just found a giant jar of pesto I made awhile back, lurking behind some cappuccino popsicles. As soon as I discovered it, I was on a mission to make something with it...something great...but what? Pesto pasta, pesto pizza, pesto salad? After taking a quick inventory of my kitchen goods, I decided to go with a tart. You can never go wrong with a tart.
Pesto Chicken Open Tart
Ingredients
1 skinless chicken breast
2-3 tablespoons olive oil
2 tablespoons Herbes de Provence
Kosher salt & fresh ground pepper, to taste
1 sheet frozen puff pastry, thawed to room temperature (Pillsbury's makes a good one)
3 heaping tablespoons homemade Presto Pesto
1/2 cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375 degrees F.
2. In a small mixing bowl, combine - olive oil, Herbes de Provence, salt and pepper.
3. Slather mixture on chicken breast. Place breast in a oven-safe pan/dish.
3. Cook chicken breast for 30-35 minutes, until juices run clear.
4. Remove chicken from pan, Cube.
5. Preheat oven to 400 degrees F.
6. Take the puff pastry sheet and place it on a non-stick surface - parchment paper, Silpat, etc. atop a baking sheet.
7. Roll it out slightly. Schmear the pesto in a thin layer onto the dough.
8. Sprinkle the cubed chicken across the dough the season lightly with salt and pepper. (You can customize it too if you want by adding diced tomatoes, bell pepper strips or artichoke heart slices.)
9. Sprinkle cheese on top.
10. Bake 20 minutes, checking to see if the cheese is melted and the crust is golden.
11. Remove from oven, allow to cool. Cut into slices and serve.
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Schiff Mega Red Omega 3 Krill Oil 300 Mg, 60 Ct Box Feature
- Three times better than fish oil
- Just one MegaRed softgel equals 3 fish oil softgels
- No fishy odor or aftertaste
- May reduce the risk of coronary heart disease
- Easy to swollow
Schiff Mega Red Omega 3 Krill Oil 300 Mg, 60 Ct Box Overview
Schiff MegaRed Krill Oil contains 300 milligrams of 100 percent pure omega-3 oil in a small, easy-to-swallow softgel without any fishy odor or aftertaste. Schiff MegaRed Krill is packed with powerful antioxidants and contains omega-3 fatty acids that are absorbed and carried to the body's cells in phospholipid form for fast absorption. When taken as directed, MegaRed has been shown to significantly increase the omega-3 index in just 30 days, which may help to promote heart health.Schiff Mega Red Omega 3 Krill Oil 300 Mg, 60 Ct Box Specifications
Schiff MegaRed Krill Oil contains 300 milligrams of 100 percent pure omega-3 oil in a small, easy-to-swallow softgel without any fishy odor or aftertaste. Schiff MegaRed Krill is packed with powerful antioxidants and contains omega-3 fatty acids that are absorbed and carried to the body's cells in phospholipid form for fast absorption. When taken as directed, MegaRed has been shown to significantly increase the omega-3 index in just 30 days, which may help to promote heart health.
These softgels feature vital omega-3 oils derived from krill, one of the Earth's most abundant and sustainable organisms. View larger.
View larger
Supports Cardiovascular Health
MegaRed Omega-3 Krill Oil is a powerful source of omega-3 that provides an optimal combination of omega-3 fatty acids, phospholipids, and critical antioxidants quality tested for purity to support heart and joint health. MegaRed includes both DHA and EPA. DHA is a key structural fatty acid in the brain, promoting overall brain health, memory, and mood. Research has shown that DHA and EPA omega-3 fatty acids may reduce the risk of coronary heart disease.
Fast Absorbing Formula
Unlike fish oil, the omega-3 fatty acids in MegaRed are absorbed and carried to the body's cells in phospholipid form. Phospholipids form the structural basis of cell membranes, so MegaRed phospholipids with omega-3 fatty acids are easily recognized, incorporated, and utilized by the body.
Krill
Krill is one of the Earth's most abundant and sustainable organisms, and the harvest of krill is well below conservative international catch guidelines. Schiff goes one step further by only sourcing krill from the Antarctic where krill is the most abundant. This practice aims to help the eco-system maintain a healthy, sustainable krill population.
Quick-Dissolve Formula for Better Absorption
This supplement has Schiff's Sure Dissolve formula, which means it's made to disintegrate in the body within one hour for improved absorption and less waste.
Guaranteed Quality
Schiff supplements are guaranteed for purity, freshness, and label potency.
About Schiff
Schiff, a leader in the natural supplement industry for more than 70 years, is one of the most trusted and respected nutrition brands due to its focus on research, innovation, and the delivery of high-quality dietary supplements. One of Schiff's major breakthroughs was its discovery that rose hips provided a more concentrated source of Vitamin C than orange juice. Schiff was also the first to introduce this Vitamin C source to America and to produce the first natural source multivitamin, Schiff V-Complette.
Schiff emphasizes the use of the finest ingredients to ensure every product meets strict standards for identity, purity, and stability. The Schiff brand is owned by Schiff Nutrition Group, which develops, manufactures, markets, and sells branded and private label vitamins and nutritional supplements in the United States and throughout the world.
What's in the Box
Mega Red Krill Oil Softgels, 60-count bottles
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supportive, but not conclusive, research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.
Trademark Information:
MegaRed®
Schiff®
### Product Information and Prices Stored: Aug 10, 2012 19:27:11 ###
Tags :
Schiff
Ingredients :
For the filling:
- 2 medium size boiled potatoes
- 1 tspn green chili, finely chopped
- 2 tbsp finely chopped cilantro/coriander leaves
- 1 tsp Ginger-Garlic Paste
- 2 tspn raisins
- 1 tspn roasted groundnuts
- Salt to taste
- 2 cups besan (chick pea flour/gram flour)
- 1 cup cornflour
- a pinch of hing
- 1/4 tspn red chili powder
- water
- salt
- vermicelli or crushed cornflakes
Method :
Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.Add the coriander leaves, green chili,ginger-garlic paste,raisins, ground nuts and salt to the mashed potatoes.Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
Preparing the besan batter:
In a bowl, take the besan (chick pea flour/gram flour) and cornflour.Add the red chili powder, asafoetida and salt.Add around 1/2 cup water and mix. .The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.Add a few drops of oil to the batter and mix well.Keep the ready batter aside.
Assembling and Frying the Biscuit Pakora:
Before you do the following steps, heat up some oil for deep frying the pakoras.Take 2 tbsp of the mashed potato mixture and apply it on the biscuit evenly.Cover this potato stuffed biscuit with another biscuit . I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second biscuit .You have now a beautiful biscuit sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.Coat the stuffed biscuit sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed biscuit sandwich a long time in the batter as the biscuit tends to break.Coat pakoras with vermicelli or cornflakes. By now, your oil is hot and you can easily slid the besan batter coated biscuit sandwich in the oil.Fry the biscuit pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney. .Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.
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New Chapter Wholemega, 1000 Mg, 180-Count Feature
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New Chapter Wholemega, 1000 Mg, 180-Count Overview
New Chapter is proud to offer a whole-food approach to fish oil and an alternative to the fractionated, high-heat processed and purified oils on the market today. From the pristine, protected waters of Alaska directly to you, Wholemega is 100% wild-caught salmon oil; rigorously tested to ensure each capsule delivers nature’s bioavailable, effective, and whole basket of vital fatty acids and beneficial nutrients.New Chapter Wholemega, 1000 Mg, 180-Count Specifications
Whole Fish Oil for Overall Health* ...
Wholemega® Whole Fish Oil is Nature’s whole complement of seventeen Omegas—3, 5, 6, 7, 8 and 9’s—to help promote overall health by benefiting several areas of health including cardiovascular, immune, digestive, and mood.* Pressed in a proprietary process similar to fine olive oil, Wholemega preserves natural antioxidants and Vitamin D3 that can be destroyed in other fish oils during processing. Multiple placebo-controlled human clinical trials have shown Wholemega to reduce triglyceride levels and promote other key heart health markers.* Taking Wholemega every day for a week (2g/day) provides the same amount of whole omega fatty acids as three servings of Wild Alaskan Salmon.
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Other Omega-Rich Fish Oils for...
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Wholemega Cardio, Wholemega Flex, Wholemega Focus, and Wholemega Prenatal are formulated for specific health areas.
Caution: As with any dietary or herbal supplement, you should advise your healthcare practitioner of the use of these products. If you are nursing, pregnant, or considering pregnancy, you should consult your healthcare practitioner prior to using these products.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
A Whole, Naturally Pure Fish Oil with a Clear Difference
If you take a “purified” fish oil capsule, you’re not getting the 17 whole, natural omegas and the naturally occurring antioxidants and vitamins your body looks for—the ones only a whole, naturally pure, extra-virgin fish oil like Wholemega® Whole Fish Oil can deliver. That’s because conventional “purified” fish oils use chemical processing that can destroy what Nature created. The truth is, the best sources of vital omegas also happen to be the purest—wild, cold-water fish like the Wild Alaskan Salmon. Wholemega fish oil delivers 100% Wild Alaskan Salmon from the pristine, protected waters of Alaska directly to you. In fact, taking the daily serving of Wholemega (2g/day) for a week provides the same amount of whole omega fatty acids as three servings of Wild Alaskan Salmon.
The Health Benefits of Whole Omegas
The omega fatty acids in fish oil offer many health benefits. Fish oil is rich in Omega-3’s and, according to the American Heart Association, salmon has more than twice the Omega-3 fatty acids as other seafoods. Omega 3, 5, 6, 7, 8 and 9’s are fatty acids found in wild fish and often referred to as “good fats.” Why so good? Primarily because omegas are present and play an important role in every human cell. Specifically, omega fatty acids serve to nourish brain, heart, eye, and kidney tissues.* They have been shown to benefit cardiovascular, immune, and digestive health in addition to supporting a healthy metabolism and inflammation response.*
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New Chapter’s Wholemega Whole Fish Oil has been clinically shown to improve triglyceride levels—a key marker of heart health—in as few as 14 days.* Triglycerides are a form of stored fat found in the bloodstream and body tissues. Keeping these levels in a healthy range is important for helping support the health of the heart and blood vessels.*
Pure vs. “Purified”—the Difference is Clear
The dull, yellow hue of conventional fish oils is symbolic of products that have been molecularly distilled, fractionated, isolated, and processed (“purified”). Conventional fish oils are “purified” to remove toxins, PCB’s, or heavy metals and to “standardize” for only Omega 3 levels. This heavy processing can strip them of Nature’s whole basket of Omega fatty acids, as well as other beneficial nutrients.
Wholemega is 100% Wild Salmon Oil, from protected Alaskan fisheries harboring some of the world’s cleanest stocks of fish. The result is pure, extra-virgin fish oil (think of fine olive oil) that retains Nature’s whole complement of vital Omegas, as well as natural Vitamin D3 and a rich amber color from the antioxidant Astaxanthin.
Wildly Pure® Whole Fish Oil Plus Tonic Herbs
New Chapter is the recognized leader in delivering the holistic benefit of supercritically extracted natural herbals that target and support key health conditions. They are proud to introduce a pioneering new family of formulas that combines tonic herbs with whole fish oil; maximizing the properties of both. Each new formula combines a clinical dose of Wholemega Whole Fish Oil with full-spectrum herbs that support key areas of health.
All Wholemega formulas contain Wild Alaskan Salmon Oil that comes from protected, recognized sustainable fisheries. This extra-virgin oil comes from only 100% wild fish stocks and does not include genetically modified or farmed salmon. All of New Chapter’s herbal blends are reviewed and Non-GMO Project Verified.
About New Chapter
New Chapter was founded out of a passion to promote health through innovative formulations made with 100% real foods and with a commitment to always make a contribution—to innovate—to provide a new chapter in nutritional supplementation, not simply offer another copy of the same thing. Mother Nature is a powerful healing force, and New Chapter’s humble mission is to Deliver the Wisdom of Nature to all people interested in natural wellness.
New Chapter’s products are known for their purity, efficacy, and ingenuity. They are regarded as industry pioneers in cultured whole-food complexed vitamins and minerals, making their whole-food complexed nutrients a superior alternative to synthetic isolates. Likewise, they have championed the use of supercritical CO2 extraction, which creates a broad-spectrum yet powerfully concentrated herbal extract—but without the use of high heat or toxic chemical solvents. And New Chapter carries the distinction of being the supplement industry’s first organic manufacturer to produce vitamins and minerals certified to be made with organic ingredients.
New Chapter has long been committed to rooting out genetically modified organisms (GMOs). More than 85% of their products have already been granted verified status by the Non-GMO Project. They are the first and only vitamin and supplement company to achieve this extraordinary depth of verification, and they are intent on achieving 100% Non-GMO Project verification for their entire line of whole-food complexed vitamins, minerals, and herbal supplements. They are proud to be the leading advocate of the non-GMO movement within the dietary supplement industry.
Committed to organic, sustainable, and sensible practices, New Chapter works with recycled, recyclable, and ecologically sensitive materials and devotes a portion of its after-tax profits to environmental conservation.
### Product Information and Prices Stored: Aug 09, 2012 15:00:09 ###
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Nature Made Fish Oil Omega-3, 1200mg, 100 Softgels Feature
- May reduce risk of coronary heart disease
- Contains Omega-3 fatty acids to help maintain triglyceride and cholesterol levels
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- Keep out of reach of children
Nature Made Fish Oil Omega-3, 1200mg, 100 Softgels Overview
Omega-3 Fish Oil Maximum Strength Recommended by pharmacists. May reduce the risk of coronary heart disease. Nature Made Omega-3 fish oil products use only the oil from wild ocean fish, and do not use oil from farm-raised fish. Each batch of Nature Made fish oil is processed using state-of-the-art molecular distillation or absorbent technology to assure high levels of purity. Consumption of Omega-3 fatty acids may reduce the risk of coronary heart disease. Omega-3 fatty acids also help maintain triglyceride and cholesterol levels already in the normal range. Ingredients: Fish Oil Concentrate, Gelatin (non-bovine), Glycerin, Water, Tocopherol. Contains: Fish (Anchovy, Sardine, Mackerel) and Soy.### Product Information and Prices Stored: Aug 08, 2012 10:33:08 ###
It's funny- when I was in high school and throughout my twenties, most of my friends were guys. I'd say a good 90%. I found males to be less drama, more logical than emotional and much more fun to hang out with than female friends. I despised the cattiness and sense of competition that seemed to go with female friendships. Guys just seemed more up front. But since hitting my thirties, I've found myself gravitating towards being friends with more and more females. I still have many guy buddies but now some of my closest friends are women and I look forward to our "Girls' Nights." The vibe is different now- it's more relaxed, less drama and there's a strong sense of community. I know I can call any one of my girlfriends if I'm in crisis mode and need someone to talk to, need a lift to the hospital or I just would like a hand with my project-of-the-month. I'm not sure if as women we evolve as we get older to be less judgemental and snippy of each other or I just happened to stumble into some friendships with some amazing ladies. Either way, I feel lucky. My life is definitely more enriched with the female friendships I've cultivated in the last few years.
Last week, my friend Sheri was visiting from Portland (she recently moved there from Sacramento) and another friend of ours Emily decided to host a girls' night get together for her. Of course, good eats are always necessary- so there was pasta salad, various cheeses, pickles and veggies, hummus and homemade lime sorbet. I didn't have time to prepare anything fancy since I was gone all day so I decided to throw together a quickie dessert. I had purchased some Vol au Vents awhile back, so I decided to take those, press some goat cheese into them and top it off with some preserves. I did half with homemade apricot preserves and the other half with homemade ginger-Asian pear preserves. If you're not familiar with Vol au Vents, they're miniature, hollow puff pastry shells that are very light and crispy. The ones I used are made by a company called Erica's Kitchen and are shaped like super cute little flowers. I think they must have came out pretty good since the dish was empty at the end of the night. Next time, I might go the more savory route and make some Wild Mushroom Vol au Vents or maybe stuff them with some brie and brown sugar. What do you think would make a good filling?
Girls' Night Vol au Vents
Ingredients
1 package Vol au Vents (12 mini puff pastry cases)
3 oz. goat cheese
your favorite homemade jam or preserves (I used apricot and ginger Asian pear)
Instructions
1. Preheat oven to 300 degrees F.
2. Line a baking sheet with a Silpat mat, and place Vol au Vents on mat, spaced evenly.
3. Press the middle circle of dough down, then place about teaspoon of goat cheese into each Vol au Vent. Gently push the goat cheese down into the opening.
4. Top with a teaspoon of your favorite homemade preserve.
5. Bake the Vol au Vents for approximately 10-15 minutes or until layers are golden.
6. Serve warm or at room temp.
NEW BIOMEGA 3 - Available Only While Supplies Last! Tube. Duration : 0.92 Mins.
We've combined the #1 supplement on the market & the most revolutionary nutrient delivery system on the planet!" BIOMEGA 3 with biocellular micellization®. Omega 3, The Way It Should Be!" - Pure fish oil - No fishy smell or taste - Omega 3 Fatty Acids DHA, EPA, DPA, and ALA - Superior absorption rate over other fish oils - Exceeds California requirements for heavy metals and toxins - Created by the original Biometics product formulator.
We've combined the #1 supplement on the market & the most revolutionary nutrient delivery system on the planet!" BIOMEGA 3 with biocellular micellization®. Omega 3, The Way It Should Be!" - Pure fish oil - No fishy smell or taste - Omega 3 Fatty Acids DHA, EPA, DPA, and ALA - Superior absorption rate over other fish oils - Exceeds California requirements for heavy metals and toxins - Created by the original Biometics product formulator.
After being away for four days on vacation and eating such nutritious snacks as Hostess Ding Dongs, chips-n-onion dip and Slim Jims, my system's in full DEFCON Level 1 mode and revolting against itself. So to appease my angry belly, I decided to make a simple HEALTHY lunch today of avocado bruschetta (pronounced [bru'sket:ta]). I've been making this dish (usually as a midnight snack) for years and never seem to tire of it. Each bite of the smooth, fresh avocado is punctuated by the crispness of the crusty warm bread...mmm, now I'm hungry again, might have to go make more!
Avocado Bruschetta
Ingredients
4 slices of crusty, rustic french bread- sliced (about 1/2 inch thick)
1 ripe avocado, pitted and peeled
good quality, extra-virgin olive oil
1 large (fresh) garlic clove
red pepper flakes
sea salt and fresh ground pepper
Instructions
1. Preheat oven to 400 degrees F.
2. Slice the clove of garlic crosswise and rub it on each bread slice.
3. Lightly brush the bread on both sides with olive oil (I like to use a pastry brush to do this).
4. Arrange the slices of bread on a baking sheet and cook for about 10-12 minutes or until golden.
5. Cut the avocado into small cubes and place in a bowl. Drizzle with olive oil and mix gently.
6. Spoon a portion of the chopped avocado onto each bread slice. Season with a sprinkling of sea salt, fresh ground pepper and red pepper flakes.
* Alternatively if you'd like more of a char to your bread, you can grill or broil it.
The North Shore Cabin
Cabela's : 8650 Boomtown Road, Verdi, NV 89439. (775) 829-4100
When Mr.S. invited me to North Lake Tahoe for a family vacation, the last thing I expected was it to be "Sacramento hot" there. It was definitely a hot one; however, the weather was beautiful, the lake was bright blue and we brought along shorts, tanks and sandals. His brother graciously invited us to stay again at the same gorgeous cabin we stayed at this winter; with 5 spacious bedrooms (3 master suites) and 5 bathrooms- there was more than enough room for the eleven of us to kick back and relax. There was shuffleboard in the game room, movies (and the Olympic coverage) on the upstairs telly and a huge wraparound balcony to enjoy wine on while taking in the majestic view. During the day, we lounged on King's Beach (the kidlets even took one of those giant trikes out onto the water) and in the evening, we cooked dinner or went out to indulge in some fine dining. On Saturday, we took a jaunt out to Cabela's in Verdi (near Boomtown). Mr.S. was pretty sure that I would be bored off my rocker at Cabela's, but I had a blast. There were loads of rifles in the gun library, a huge selection of fishing gear and tons of camping gear and hunting/camo equipment throughout the megastore. They even had hollow point zombie bullets for sale. Eeep!
Cabela's
Hungry Bass, Carp and Catfish
Zombie Ammunition
While we were there we shot targets in the old time shooting gallery, watched the giant fish being fed, made up stories about the various stuffed wild game (elephants, polar bears, hippos, oh my!) and then just when we were starting to wane a bit, we retired for some lunch at Cabela's Grill. Mr.S. went straight for the buffalo burger; whereas, I opted for the elk burger. The elk burger turned out to be good, the meat tasted much like your regular beef burger just denser. The accompanying coleslaw lacked flavor although it did taste like it was freshly made, as opposed to from a carton.
Cabela's Deli & Grill
Elk Burger & Slaw
Anyhow, we made it out of there without doing too much damage to our wallets, although it was fun watching Mr.S. looking like a kid in a candy store. Men! ;) Also, the kidlets had a fab time. Their Grandpa indulged them a bit with purchases of camo gear and air pistols, which they couldn't wait to get back to the cabin and use in the film they were making.
Tomorrow's Monday again...Ugh! Maybe I should have bought some camo gear, then I could hide from the giant pile of laundry and other various housework that I need to attend to.
