HEALTHY MEAL-PREP CHICKEN SALAD POCKETS
Pomegranate Champagne Spritzer
Maple-Glazed Salmon Dinner in 15 Minutes or Less
FLUFFY JAPANESE PANCAKES!
Great way to spice things up for Sunday Breakfast with the family
ONE-PAN PESTO CHICKEN & VEGGIES
Cookies and Crème BrûléePerfect for those #CheatDays
4 cups heavy cream
16 chocolate sandwich cookies
2 teaspoons vanilla
6 egg yolks
1 cup sugar
1. Preheat oven to 300°F/150°C.
2. Separate sandwich cookies by gently twisting them apart. Put the cookies in one bowl and the filling in another.
3. In a saucepan over medium heat, heat heavy cream and cream filling, whisking until the filling has melted but stopping just before boil.
4. Add vanilla and remove from heat. Cover and set aside.
5. In a bowl, whisk egg yolks and ½ cup of sugar. Add the cream mixture a cup at a time, tempering the egg yolks until all incorporated.
6. Place ramekins on a baking pan and fill to the top with cream mixture.
7. In a ziplock bag, crush the cookies until fine, and sprinkle 1 tablespoon of the cookie crumbs over each ramekin.
8. Fill the pan with boiling water and bake for 45 minutes.
9. Cover and refrigerate for 2 hours.
10. When set, add 2 teaspoons of sugar to the tops of the ramekins. Shake to make even, and broil or torch until the sugar is caramelized.
11. Crack and enjoy!
PRIME RIB WITH GARLIC HERB BUTTER
SLEEPING RICE BEAR EGG BLANKET!
We’ve all been told---watch out for those yolks, that cholesterol will kill you! Well it may be time to reconsider your decision to avoid the yolks. Egg yolks, along with other sources of saturated fat and cholesterol, came under fire in the wake of research by Nikolai Anichkov at the turn of the 20th century.
Anichkov fed rabbits pure cholesterol and noted that their arteries clogged up with plaque, leading to a hypothesis that cholesterol promotes heart disease. But since then, there have been questions raised about how closely the two are related. Wolfe counters: “rabbits have nothing in common with human bodies… and cholesterol isn’t part of their diet anyway.” Nevertheless, the findings gave rise to a witch hunt that demonized foods high in fat and cholesterol.
Researcher Ancel Keys made headlines in the 1950s with his Seven Countries’ Study, which almost single-handedly set the line of thinking on saturated fat that prevails today. Keys claimed that after looking at the average diets of populations in seven different countries, he was able to determine that those who ate the most animal fat had the highest rates of heart disease. But his analysis was flawed. Although Keys’ data did show a connection between fat and heart disease, he couldn’t demonstrate that the relationship was causal. Furthermore, while mortality rates for heart disease were higher in the countries that consumed the most animal fat, deaths from nearly ever other cause were lower — and overall life expectancy was higher. So what is the real cause of heart disease? Wolfe suggests it lies in the inflammation caused by “chronic stress levels, and the overconsumption of vegetable oils and processed carbohydrates.”In other words: “Limit foods that come in boxes and bags.”
Next time you’re making that omelet on your Sunday morning, feel free to keep those yolks in for a new world of vitamins and nutrition. They’re a great source of Vitamin A, which is good for skin, B vitamins for energy, and choline, which supports brain health, muscles, and is necessary for a healthy pregnancy. The saturated fat you find in egg yolks is also important for hormone production in men & women, and to help your body absorb vitamins and minerals.