Fitness Tips & Workouts, JESSICA SMITH

9-Minute, Low Impact H.I.I.T. Cardio Workout By Jessica Smith

” High intensity interval training (aka H.I.I.T.) doesn’t always have to be high impact! Maximize your cardio time, burn fat and calories (without pounding your joints) with this low impact high intensity cardio workout created by certified fitness instructor Jessica Smith (no jumping means it’s perfect for hotel rooms and apartments too!).”

Burgers 🍔 Meatloaf, Sandwiches & Toasts, Condiments, Dressings, Dips, Salsa & Sauce, Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pot Roast Grilled Cheese French Dip Sandwich with Spicy Miso Au Jus By Closet Cooking

National Grilled Cheese Month is going strong and I have another recipe to share with you, one that is a mouthful in more ways than one, these pot roast grilled cheese french dip sandwiches with spicy miso beef au jus! I came across the idea for these sandwiches on Lady and Pups and I just…

via Pot Roast Grilled Cheese French Dip Sandwich with Spicy Miso Au Jus — Closet Cooking

Couscous, Quinoa, Rice & Wholegrains Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Rainbow Quinoa Salad by Martha Rose Shulman, NYT Cooking

Time: 35 minutes

Yield: Serves 6 to 8

Get full recipe👇🏻

¼ cup fresh lemon juice

Salt to taste

1 small garlic clove, puréeed (optional)

¼ teaspoon ground cinnamon

1 teaspoon pomegranate molasses

⅓ cup extra- virgin olive oil

4 cups water

⅔ cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)

¼ cup chopped cilantro

¼ cup chopped fresh mint

½ cup chopped fresh parsley

Salt to taste

1 cup red quinoa or rainbow quinoa, rinsed

¼ cup lightly toasted pistachios

¼ cup lightly toasted almonds, chopped

¼ cup chopped walnuts

2 teaspoons lemon zest

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

Chicken and Chickpea Tagine by Mark Bittman, NYT Cooking

Time: 1 hour

Yield: 4 servings

Get full recipe👇🏻

2 tablespoons corn or canola oil

2 tablespoons butter

1 large onion, peeled and thinly sliced

2 cloves garlic, minced


Pinch nutmeg

½ teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground black pepper

Pinch cayenne

1 ½ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)

4 cups chickpeas (canned are fine; drain and rinse first)

½ cup raisins or chopped pitted dates

½ vanilla bean

8 chicken thighs, or 4 leg-thigh pieces, cut in two

Chopped cilantro or parsley leaves