This is a six layered pizza “cake” developed by Canadian pizza chain Boston Pizza. The pizza cake is the present leader in an online poll by the chain, to determine what non pizza food they should turn into pizza.
Other creations by Boston Pizza include chipotle chicken and bacon pizza taco and “Pizzaburger” sliders.
This “cake” may be bringing a heart attack to a store near you…soon!
If you ever got the creeps as a kid walking down the cereal aisle, you’re not imagining things. Snap, Crackle and Pop were all staring at you.
A new study from Cornell University finds that the cartoon characters on cereals marketed to kids are routinely designed so their eyes are shifted 9.6 degrees down. That’s the perfect angle to make eye contact with a child standing in the aisle.
It works, too. When the same researchers showed participants two different versions of a box of Trix, the box that had the rabbit spokes-character looking downwards versus straight out increased brand trust 16 percent and feelings of connection to the brand by 28 percent. That could increase sales.
Apparently, Trix really are for kids after all, but not in the way you might have thought.
Why restaurants care so much about your breakfast
The researchers provided two key takeaways from their findings. One, parents should think about not taking their children down the cereal aisle. Two, manufacturers of healthier cereals could consider adding a character looking downwards to the box to make their cereal more appealing to younger consumers.
h/t – CNBC
1. Heat a griddle or skillet over medium-low heat.
2. Whisk together first 6 ingredients (through almond extract) in a medium bowl. Gradually whisk in both types of milk. Pour mixture into a shallow baking dish. Working in batches, if necessary, place bread in dish and let soak 3 minutes on each side.
3. Coat a griddle or skillet with cooking spray. For each slice of the bread, place 2 tablespoons almonds in a single (but fairly densely packed) layer on the hot griddle, forming an area the size and shape of a bread slice. Press 1 side of the bread into the almonds, and cook 4 minutes or until golden brown. (You will probably need to repeat this process in 2 batches.) Flip the bread over, and cook 3–4 minutes or until speckled golden brown. Serve immediately.
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.
Source: First Look, Then Cook
Scientists found that an antioxidant in cocoa can prevent weight gain and help lower blood sugar levels.
The researchers say there is also evidence to suggest eating dark chocolate can improve thinking, decrease appetite and lower blood pressure.
The latest study, published in the Journal of Agricultural and Food Chemistry, revealed that an antioxidant in cocoa can prevent mice from gaining weight and that it also lowered their blood sugar levels.
Dr Andrew Neilson and his colleagues explained this is because cocoa, the basic ingredient of chocolate, is one of the most flavanol-rich foods available.
This is good because antioxidants – of which flavanols are one type – have been shown to help fight weight gain and Type 2 diabetes.
BAKED ZUCCHINI FRIES
Here’s what you will need:
Zucchini Fries:
2 medium zucchinis, sliced into skinny sticks
2 large eggs, beaten
1 1/2 cup Panko bread crumbs
3 tablespoons Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Salt and pepper to taste
Dipping Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
3 tablespoons horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Preheat your oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
In a shallow dish, combine the Panko, Parmesan cheese, oregano, paprika, salt, and pepper. Mix well.
In a small bowl, whisk two eggs.
Dip the zucchini sticks in the eggs and then into the Panko mixture. Coat evenly. Then, place the coated zucchini sticks onto the prepared baking sheet.
Bake for about 20 minutes, turning once about halfway through, until golden brown and crispy.
To make the dipping sauce, place all of the ingredients in a bowl; then whisk until combined.
Oh YUM. Figs? In a smoothie? Yaaass. Cook Republic’s recipe also includes cashews, paprika, and maple syrup. Intrigued? Get the full recipe here.
This is one of those genius ideas that makes you go, “Why didn’t I think of that?” The more adventurous could add rum. Just sayin’. Get the full recipe at Foodie With Family.
Mom Foodie’s combo of banana, matcha powder, and chia seeds packs this treat with 10 grams of fiber. Get the full recipe here.
Didn’t even realize you could use quinoa to thicken a smoothie. Duly noted. Get the full recipe at Aprons and Sneakers.
This blend by Averie Cooks involves tart cherries and coconut water (which makes this sort of like a zingy sports drink). Get the full recipe here.
This has got a whole bunch of oils, seeds, nibs, and whatever healthy what have yous. Basically, it’s liquid health. Get the recipe The Healthy Family and Home.
Almond butter, beets, and coconut manna go into this very, very pretty smoothie. Get the full recipe at Grant Us the Luxury.
Oats and meaty nuts make give this breakfast-perfect smoothie a great consistency. Get the recipe at Cook Republic.
If you can attempt to recreate a pie in liquid form, I’m all for it. Get the full recipe atMilking Almonds.
Pomegranate is another ingredient you wouldn’t necessarily think to use in your blender. (Oh and there are hidden greens in this one, sneaking in a dose of vitamins.) Get the full recipe at With Food + Love.
Oh hell to the yes. Get the full recipe at Vegan Sparkles.
There are just three ingredients in the melon-y, nutty beverage. Get the recipe atTasty Yummies.
Guess what gives this lassi its creamy texture. Seriously… guess. OK, fine. It’s WHITE BEANS. (!!!!) Get the full recipe at Melomeals.
It’s like a creamy, frosty tea/pie. Brilliant. Get the full recipe at The Sweet Life.
Feasting at Home’s avo-kiwi recipe can also be turned into a vegan gelato. Get the recipe here.
1. Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
2. Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
3. While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.
4. Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
5. Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.
Quiche crust is usually made from butter and flour. This version is made with shredded potatoes, which cuts fat and calories, and ups the Resistant Starch factor.
The CarbLovers Diet
When it comes to foods, homemade is always best. Whether you know your way around the kitchen or not, trying anything at home is the way to go. Always! That’s why these three homemade energy drinks caught my attention. Now I must admit, I haven’t tried them yet, but I will… soon!
The Fire Hydrant (left) – 3-4 8oz glasses throughout the day
filtered water
1 slice lemon
1 pinch cayenne pepper
Other than getting 7-8 hours of sleep a night, staying hydrated is the most important thing you can do to help keep your body functioning at optimum levels. So this drink is just water with a squeezed lemon slice and a pinch of cayenne pepper. The lemon not only tastes good, but is also super alkaline* which helps your body maintain a healthy pH level. The cayenne pepper helps raise energy levels naturally and provides protection for your heart by helping to maintain proper cardiovascular movement throughout the body. Combining this with 4-5 glasses of regular water will bring you up to your recommended 8 glasses of water per day!
*For an explanation of lemons’ miraculous transition from acidic outside of the body, to alkaline once ingested, visit this link: http://phbalance.wikispaces.com/Lemons+Alkaline%3F
The Quick Fix (center) – as needed, during the day
(I don’t recommend drinking it at night as it might keep you up)
hot water
1 1/2 – 2 tsp honey (to taste)
1 inch of fresh ginger root
1/4 tsp ground cardamom
1/4 tsp tumeric
Cut off two thin slices of ginger and place in your cup or mug.
Use a garlic press to juice the remaining ginger into your mug.
Add both spices and fill your mug with hot water and stir.
This is the closest thing I found to a non-caffeine/refined sugar pick me up! And I find it pretty delicious. Ginger speeds up metabolism and increases circulation. It also aids in the digestive process which can help stave off the post lunch coma that contributes to the afternoon slump. Turmeric, a cousin of ginger, also helps speed things up in the body, including energy levels! And Cardamom has long been valued medicinally for its ability to increase circulation and improve energy. Honey is mother nature’s equivalent of an energy shot and is one of the best kinds of sugars for your body.
The Heavy Lifter (right) – 1 glass in the morning
1 ripe banana
1/4 cup raw almonds or 2 tbsp almond butter
1 scoop of high quality whey protein powder (low sugar content)
2 washed kale leaves
1/2 cup plain yogurt
1 tbsp ground flax seeds
1 cup milk of choice (I used unsweetened almond milk)
According to Dr. Oz, sixty percent of women don’t get enough protein in their diets and that is often the number one reason for fatigue! (http://www.doctoroz.com/media/print/11196) A morning protein shake is a really easy and delicious way to make sure that you’re starting the day off well fueled. Pair this with a piece of whole grain toast and you have everything you need to give you a solid energy foundation for the day.
The next steps are energy booster tips that I find, when done along with the drinks, help me keep on keeping on all day long!
Usually during this time of year, the delicate Arabica coffee plants in the mountains of Brazil, where most of the world’s coffee comes from, are maturing. White, fragrant flowers have appeared, followed by cherry-like fruit, each containing two seeds: Arabica coffee beans, the most popular in the world.
But last month, the worst drought in decades hit Brazil’s coffee belt region, destroying crop yields and causing the price of coffee to shoot up by more than 50 percent so far this year. The drought is historic, with more than 140 cities in Brazil forced to ration water. The country’s leading newspapers reported that some neighborhoods are receiving water only every three days.
For now, retail prices for coffee are stable. Roasters typically have enough supplies to cover themselves for a few months. But if the price of the Arabica (pronounced uh-RAB-ick-uh) beans continues to rise, consumers could start seeing the cost of their morning coffee creep up later this year, according to Jack Scoville, a futures market analyst specializing in grains and coffee, among other commodities.
