– crossword clue
– five-letter word
– fruit
– string bean
– olive
– New York Times Mini Crossword
– puzzle
– September 26, 2022
– title: “String bean or olive surprisingly fruit”
– help with the latest puzzle
– specific link
– older puzzle solutions
– Best Light Apple Juice: Great Value Light Apple Juice (Rating: 7.5/10)
– Best Budget Apple Juice: Great Value 100% Apple Juice from Walmart (Rating: 8/10)
– Best Flavored Apple Juice: Mott’s Apple Mango (Rating: N/A)
– Evolution Fresh Organic Apple Juice (Rating: 7.5/10)
– Tree Top 100% Pure Pressed Honeycrisp Apple Juice (Rating: 9/10)
– Martinelli’s Gold Medal 100% Apple Juice (Rating: 9/10)
– Sprouts 100% Fresh Pressed Apple Juice (Rating: 9.5/10)
– Simply Apple (Rating: 9.5/10)
– Other apple juice brands tried include: R.W. Knudsen Organic Apple Juice, Nature’s Nectar Apple Juice, Simply Nature Apple Juice, First Street Apple Juice, Langers Apple Juice, O Organics Apple Juice, Trader Joe’s Organic Apple Juice, 365 Organic Apple Juice, Mott’s 100% Apple Juice, Santa Cruz Apple Juice, Mott’s for Tots, and Mott’s Light.
– Apple juice can provide hydration and protective antioxidants, but it can also contain too much sugar and pesticides.
– Finding apple juice with minimal processing, added sugars, and unnecessary extras is recommended.
– Making your own apple juice is an option, but there are also healthy choices available in stores.
– There are various types of apple juice, including cold-pressed, from concentrate, unfiltered, cider, and juice.
– The article aims to clarify the options and rank the apple juice brands.
Keto Meal Prep Ideas:
1. Buffalo Chicken Ranch: Shredded buffalo chicken over cauliflower rice, fried with turmeric. Per serving: 287 calories, 21g fat, 5g net carbs, 13g protein.
2. Cilantro Lime Chicken with Cauliflower Rice: Chicken and cauliflower rice with cherry tomatoes and avocado. Per serving: 378 calories, 21g fat, 9g net carbs, 32g protein.
3. Greek Chicken Meal Prep: Chicken with low carb veggies and spices. Per serving: 287 calories, 15g fat, 6g net carbs, 28g protein.
4. Sesame Salmon with Baby Bok Choy and Mushrooms: Salmon with vegetables. Serving information not provided.
5. Sheet Pan Fajitas with Steak: Calories: 539, Fats: 42g, Net Carbs: 7g, Protein: 31g.
6. One-Pot Garlic Butter Chicken Thighs and Mushrooms: Calories: 335, Fats: 24g, Net Carbs: 6g, Protein: 25g.
7. Instant Pot Cilantro Lime Chicken: Calories: 358, Fats: 30g, Net Carbs: 2g, Protein: 18g.
8. Cheesesteak: Calories: 310, Fats: 14g, Net Carbs: 8g, Protein: 35g.
9. Keto Pulled Pork: Calories: 628, Fats: 41g, Net Carbs: 3g, Protein: 58g.
10. Keto Breakfast Sandwich: Calories: 603, Fats: 54g, Net Carbs: 7g, Protein: 22g.
11. “Just Like the Real Thing” Lasagna: Calories: 486, Fats: 34g, Net Carbs: 9.5g, Protein: 57g.
12. Mom’s Low Carb Meatballs: High in fat and protein, minimal carbs. Can be served with zucchini noodles.
13. Hawaiian Pizza Chicken Meal Prep: Per serving: 387 calories, 22g fat, 1g net carbs, 19g protein.
14. Creamy Garlic Chicken: Per serving: 398 calories, 30g fat, 3g net carbs, 26g protein.
15. Instant Pot General Tso’s Chicken: Per serving: 276 calories, 13g fat, 5g net carbs, 29g protein.
16. Italian Chicken Skewers: Per serving: 276 calories, 14g fat.
17. Buffalo Chicken Meatballs: Per serving: 104 calories, 8g fat, 1g net carbs, 5g protein.
Breakfast Keto Meal Prep Ideas:
– Mexican hot chocolate-inspired smoothie: Nutrition: 330 Calories, 20g fat, 11g carbohydrates, 27g protein.
– Pre-portioned protein bites: Nutrition per bite: 110 Calories, 6g fat, 5g carbohydrates, 9g protein.
– Yogurt with berries and nuts: Nutrition: 340 Calories, 33g fat, 12g carbohydrates, 14g protein.
– Keto cloud bread and egg bites sandwiches: Nutrition: 650 Calories, 52g fat, 11g carbohydrates, 31g protein.
– Keto-friendly pancakes: Nutrition: 260 Calories, 19g fat, 13g carbohydrates, 10g protein.
– Chia seed pudding: Nutrition: 260 Calories, 11g fat, 10g carbohydrates, 21g protein.
– Low-carb oatmeal substitute: Nutrition: 450 Calories, 32g fat, 9g carbohydrates, 19g protein.
– Bacon and guacamole deviled eggs: Nutrition: 230 Calories, 17g fat, 3g carbohydrates, 16g protein.
Lunch/Dinner Keto Meal Prep Ideas:
– Lemon parmesan kale salad with salmon: Nutrition: 330 Calories, 21g fat, 11g carbohydrates, 28g protein.
– Salad wraps with guacatillo sauce: Nutrition: 300 Calories, 16g fat, 12g carbohydrates, 30g protein.
– Peruvian and Mexican inspired ceviche dish: Nutrition: 342 Calories (with 4oz steak), 21g fat, 27g protein.
– Keto mac n’ cheese made with cauliflower base: Nutrition: 199 Calories, 13g fat, 4g carbohydrates, 15g protein.
– Salmon cakes made with Trifecta salmon: Nutrition: 270 Calories, 12g fat, 8g carbohydrates, 33g protein.
Keto Meal Prep Tips:
– Ketosis is a metabolic state in which the body uses fat for fuel instead of carbohydrates.
– The diet suggests an intake of only 20 grams of carbs or less per day.
– Meal prepping can save time and money and prevent meal prep burnout.
– Batch cooking and bulk prepping are two approaches to keto meal prep.
– Investing in quality meal prep containers is recommended.
Based on the given text, it seems that there is no specific article or information related to ‘3oz chicken breast protein’. Therefore, it is not possible to create a relevant list of keywords based on the given text.
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– Certain cheeses are more suitable for salads, such as crumbly, shredded, or cubed cheese that adds texture and contrast to the greens and richness to the dressing.
– Feta is a popular cheese for salads, known for its salty and tangy flavor that pairs well with extra-virgin olive oil.
– Cheddar and Swiss can also be used in salads.
– Goat and sheep cheeses, like feta, have a tangier flavor profile and can be crumbled for salads. Aged versions are preferred over softer ones.
– Blue cheese is commonly used in salads and should be bought in whole form instead of pre-crumbled for better quality. Parmesan is described as an essential salad cheese.
– Cheddar cheese is commonly used in Midwest picnic macaroni salad.
– Swiss cheese is suggested for its nutty flavor and is used in a unique sausage salad called Swiss wurstsalat.
– Parmesan cheese is recommended for its grainy texture and nutty flavor, and is suggested to be shaved over greens instead of integrating with the dressing.
– Large-curd cottage cheese is described as having a salty-sweet, milky, and creamy flavor.
– Buffalo mozzarella is mentioned as a cheese option for salads. It has twice the fat content of cow’s milk and has a creamy texture.
– Blue cheese has a strong punch of blue flavor and a peppery finish.
– Drunken Goat cheese has a mildly fruity flavor as it is soaked in red wine.
– Queso Fresco is a creamy cheese that works well in chunky salads with sweeter vegetables.
– Aged Manchego has a firm texture, a mild nutty flavor, and a slightly spicy finish. It complements roasted beet and shaved root vegetable salads and grain salads with pecans and radishes.
– Chicken eggs are a nutritious and affordable food.
– Eggs are popular in various diet trends.
– Egg whites are mainly made up of water and protein.
– Some people, especially athletes and bodybuilders, drink raw egg whites for muscle-building protein.
– Liquid egg whites are pasteurized and safe to eat.
– Whole eggs can be used to obtain egg whites.
– Pasteurized eggs should be used if planning to eat raw eggs.
– Raw egg whites may contain Salmonella bacteria.
– Salmonella can cause illness, especially in children, older adults, and immunocompromised individuals.
– Symptoms of Salmonella may include vomiting, fever, diarrhea, and abdominal cramps.
– The article discusses the safety of consuming raw egg whites and recommends eating fully cooked eggs or choosing pasteurized egg whites to reduce the risk of foodborne illnesses. The United States Department of Agriculture states that pasteurization involves exposing eggs to rapid heat treatments to kill bacteria. It is advised to store eggs in the refrigerator at 40°F (4°C) or lower to further reduce the risk. Drinking pasteurized liquid egg whites is considered safe. One 1/2 cup serving of pasteurized liquid egg whites contains 54 calories, 11 grams of protein, 0 grams of fat and cholesterol, and 152 mg of potassium and 163 mg of sodium.
– Eggs consist of 11% shell, 33% yolk, and 56% white.
– Some people, especially athletes and bodybuilders, drink raw egg whites for their muscle-building protein.
– Pasteurized eggs should be used when eating raw eggs.
– Symptoms of Salmonella infection include vomiting, fever, diarrhea, and abdominal cramps.
– Children, older adults, and immunocompromised individuals are at higher risk of illness from Salmonella.
– Eating raw egg whites carries a risk of Salmonella infection. The article discusses the safety of consuming egg whites, specifically raw egg whites. It recommends eating fully cooked eggs to reduce the risk of foodborne illness. However, if raw egg whites are consumed, it is advised to choose pasteurized ones. Pasteurization involves exposing eggs to high temperatures within a specific time frame to reduce the risk of bacterial contamination. Storing eggs in the refrigerator at or below 40°F (4°C) can also help minimize the risk. To drink egg whites raw, it is important to purchase pasteurized liquid egg whites. In terms of nutrition, a 1/2 cup (120 mL) serving of pasteurized liquid egg whites contains 54 calories, 11 grams of protein, 0 grams of fat and cholesterol, 152 mg of potassium, and 163 mg of sodium.
Dragon fruit, also known as pitaya
Exotic superfruit
Indigenous to South America
Delicately sweet and vibrant pink
Rich in nutrients
Vitamins C and B
Magnesium
Zinc
Iron
Fiber
Antioxidants
Freeze-dried to create pitaya powder
Certified organic
Sourced directly
Recommended to store in the refrigerator
Country of origin: USA or Vietnam
Packaged in a facility that also processes tree nuts
Product is a 4oz Dragon Fruit Powder
Reviewer experienced a solid block instead of a powder
Reviewer had to put in effort to create usable powder
Reviewer expresses disappointment in the product
– The article provides a method for cutting broccoli florets to achieve the best-looking shape with long stems.
– Cutting off the floret stems where they meet the base is essential for beautiful broccoli florets.
– Very large broccoli florets should be sliced in half for more even cooking.
– The stalk of the broccoli can also be cut and used in recipes or as a dip.
– The article also recommends some chef knives, cutting boards, and a knife sharpener.
– There are links to broccoli recipes at the end of the article.
– The article provides instructions on how to cut broccoli in a specific way to achieve the best-looking florets with long stems and an elegant shape.
– The ingredients needed are 1 1/2 pounds of broccoli (3 large heads).
– The instructions advise using a large chef’s knife to cut off the broccoli floret at the point where its stem meets the larger stalk, leaving the stem long.
– For very small broccoli pieces, the stem can be cut shorter.
– Any very large florets should be separated by cutting the base of the stem in half and pulling the floret apart with fingers.
– The florets should be as similar in size as possible for even cooking.
– The article also suggests eating the broccoli stalk by slicing off the irregular outer skin on all 4 sides and cutting the remaining stalk into long matchsticks.
– The article is focused on knife skills for cutting broccoli.
– The article provides a tutorial on how to cut broccoli into uniform pieces for cooking.
– Cutting the broccoli into uniform pieces helps it cook evenly.
– For roasting, cut the florets into 1 to 1 1/2-inch pieces.
– For blanching or making salads, smaller pieces may be preferred.
– When buying broccoli, choose bright green stalks without yellowing florets or brown spots. It should feel heavy.
– Fresh broccoli should be washed right before use to prevent mold growth.
– Whole broccoli can be stored in an open bag in the refrigerator, while cut florets should be stored in an airtight container for up to 5 days.
– Blanching broccoli before freezing is recommended, and it can be stored for up to nine months.
– 2 pounds of broccoli will yield about 12-14 cups of chopped broccoli, which will cook down to about 8 cups of roasted broccoli.
