Hot beverages that wake you up or soothe you down are easy to come by if they are alcoholic or have caffeine, but those that do it naturally are growing in popularity.
A lot of kids and many adults have food allergies, and that makes picking the right snack a chore.
The Super Bowl is not usually associated with losing weight, unless of course you are one of the football players in it.
It is even more likely you will gain weight it you are a man over 40. When men’s testosterone levels are low, they face muscle loss, low energy and loss of sex drive. Additionally, their body stores most of the food they eat as belly fat, says Clark Bartram, 53, Performance & Nutrition Industry Expert for Six Pack Abs, and Lead Advisor to the International Sports Sciences Association.
Rather than get testosterone treatments or “legal steroids” (with frequent side effects) from a physician, Bartram says, “Let food be your medicine.”
The fats in red meat as well as salmon and tuna boost testosterone, he said. Other such foods are: almonds, garlic, eggs, cabbage, spinach, asparagus, avocados, bananas, watermelon, citrus fruit, grapes, and honey.
For Super Bowl chili, adding white button mushrooms are a key ingredient to blocking estrogen, the female version of testosterone. Estrogen can cause a man to bloat, develop breast tissue and store more fat around the waist. Rising estrogen levels also cause your belly fat to start producing a testosterone killing chemical that creates even more estrogen.
Clark Bartram’s Super Bowl Chili Recipe
2 lbs. ground beef (15% fat) 1 can kidney beans
1 cup white button mushrooms 1 can black beans
1/2 cup chopped onions 1 can organic chopped tomatoes
2 tbs. chili powder pinch of salt
jar organic tomato puree garlic to taste
1.) Sauté ground beef until it is brown.
2.) Place meat into big pot and add all other ingredients.
3.) Cook on medium heat, stirring occasionally, for 30-45 minutes.
There is a town in California located in the Delta region between San Francisco and Sacramento that used to be famous for its crayfish, or as some call them, crawdads, crawfish, or even mudbugs.
Recently we took a trip to this town to visit its most well-known restaurant for crayfish. This establishment served crayfish in buckets with beer and other accoutrements. But upon arriving, we found it closed and deserted, with the atmosphere of a ghost town permeating the entire street. The only thing missing was tumbleweeds.
Having made this trek, we decided to search out any establishment nearby that might have the legendary crayfish. We fortunately found one, and ventured inside. The hostess was friendly, and the ambience, although not fancy or trendy, was clean and comfortable. The menu promised a crayfish melt. That is what we ordered, with great anticipation.
What arrived was beyond expectations. It was beyond words. What lie between the slices was the color and texture of crispy hash browns. There was little indication it was what some call a delicacy. It was lifeless. It was utterly devoid of any appeal. The crayfish on the sandwich was basically mush, topped with a slice of greasy cheese. The bread was toasted, and there was no condiment of any sort. It was in sum, a horror story.
When we asked where the crayfish came from locally, we were told they were from China. Considering this town was known for its local crayfish, importing them from China was like going to Napa Valley and only ordering wine from Antarctica.
When we took our first bites, the flavor of soggy cardboard was overwhelming. After a few more experimental chews, the entire venture was abandoned. This was in fact, the absolute worst sandwich we have had in years. It was also probably the worst crayfish melt in history.
Fortunately for those involved in this heinous use of shellfish, our goal is not to embarrass the restaurant. It is just to share with you how utterly horrible a Chef can make comfort food taste.
If you wander into a small California town and see crayfish melt on the menu, and the crayfish is not locally sourced, we can only suggest that you avoid it.
You don’t have to spend all day creating great dishes from your leftover Holiday goose, turkey or chicken. Here is a quick and simple pasta recipe that will taste like it was the first course.
Leftover poultry (pulled from bone)
One large onion, diced
One garlic clover, diced
4 Tbs Butter
1 Tsp Ginger Powder (or fresh diced ginger)
1 Tsp Mustard Powder (Coleman’s or another brand)
Salt & Pepper
- Fill a sauce pan or pot with enough water for your pasta, add a teaspoon of salt, then bring water to a boil.
- In a sauté pan or a skillet, add olive oil, then heat over medium-high flame.
- When the olive oil is hot, add one diced onion, and one diced garlic clove. You do not have to use the entire clove, but at least 1 tablespoon of diced garlic. Sauté onion and garlic until soft, then add ground pepper to taste.
- Add pasta to your boiling water and cook for 10 minutes. We have used penne, but you can use any pasta that interests you. You do not want to cook the pasta completely, but you do want it to be al dente. If you cook the pasta all the way through, then in the next step your pasta may wind up becoming somewhat soft and mushy.
- In the skillet with your sautéed onions and garlic, add ginger powder and mustard powder, approximately 1 teaspoon each.
- Add salt to taste
Add pulled pieces of your leftover poultry to the sauce in your sautee skillet (in this recipe we have used cooked goose from Schiltz Farms, but you can use leftover turkey or chicken if you desire)
- Add 4 tablespoons of butter to your sauce. Allow to melt and stir into your sauce thoroughly.
- Remove and drain pasta from the boiling water, then slowly add the pasta into the skillet and stir into the sauce. Continue to sauté over heat for approximately five minutes, or until you feel that the flavors of the sauce have begun to be absorbed by the pasta.
- Add salt to taste, and if you wish, you may also add grated cheese.
- Remove from heat
There are many ways to get a taste of this culture without traveling to the Caribbean’s largest body