This is a Sponsored post written by me on behalf of Summer of Groupon for SocialSpark. All opinions are 100% mine. Hello! I have a very fun partnership for the summer! Groupon has challenged me and five other bloggers to have THE BEST SUMMER EVER through their Summer Shop. For the next 4 weeks I […]
The post Summer of Groupon–My Best Summer Challenge appeared first on Run Eat Repeat.
Q: I'm having a big July 4/housewarming party, and have about 15 people attending. Some are vegetarians, and we are not. I love veggies and am more than happy to accommodate. What should I make?
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Cookbook: The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks by Tess Masters
Overall Impression: Bursting with flavor, color, and cheerful health tips, this comprehensive and creative cookbook lands somewhere between health encyclopedia and international gourmet.
I thought this was a cookbook of smoothie recipes. It's not. In fact, smoothies only make up about a quarter or less of the 100 recipes designed and written. (Promise me you'll try the Raw Chocolate-Orange Torte. Promise.)
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Swedish design company Tomorrow Machine has generated a few ideas of what food packaging could potentially look like in the future. The idea pictured above is a compact food package that expands when hot water is added. It saves space and is made of 100% biodegradable material.
Pretty neat, huh? Here are three more ideas from Tomorrow Machine, including a decomposing smoothie box.
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Those of you raised on the classic New York City knish may goggle astonished at people who have never encountered this comfort food extraordinaire. But there are plenty of us who come to the knish late, like one reader last week who asked, "Can you tell me exactly what a knish is?" She also asked for more history of this mysterious food.
I also had my first knish less than a year ago so I can relate, and so I decided to call on an expert: Laura Silver, author of Knish: In Search of the Jewish Soul Food.
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I'm totally guilty of not making it through all of our veggies last week, and I admit it. We never touched our broccoli or our green beans, so now we have to work double-time to stay on top of all of this fresh produce. How can I catch up?
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During the summer months I love grilling as many of my meals as possible. Chicken, steak, veggies, fish... you name it, I'm probably grilling it.
When it comes to meat, grilling is relatively easy. Pick your favorite cut, a marinade or dry rub, and throw it on the grill. Grilling fish is a little trickier. Certain types of fish make better choices than others, and some more delicate fillets just aren't suited for grilling at all. Here's a guide to help you choose.
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I'm a grown-up. Usually, I don't have trouble eating my veggies, including the necessary dark, leafy greens. I actually love them. It took me a while, but I do. I like them so much, I eat them for breakfast almost every day, even in restaurants, if at all possible. I make a mess of greens on Monday morning to make it easy to get a jump start on my veggie intake all week long.
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July 1st is Canada Day! It gives me great pleasure to share some reminiscences of my beautiful adopted country and celebrate the day with you. This year will be Canada's 147th birthday. Having grown up in India and lived in England, I always forget how young Canada is. As an immigrant, its certainly been a struggle sometimes; however, my life in Canada has also been truly rewarding. As time goes by, I've found my Canadian voice and have experienced the country in its myriad guises.
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I know that the beginning of summer is agony to those of you who love to grill but lack the outdoor space for a (legal) spot to cook your food over an open flame. You're left with the dubious prospect of grill pans in hot kitchens. Can this really give you your grilled food fix?
In the case of hamburgers, yes. In fact, you shouldn't ever be cooking your burgers over an open flame. Here's why.
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Remember when "summer break" consisted of never-ending pool parties, s'mores followed by scary stories around a campfire, and perpetually pink popsicle lips? (Oh, to be young!) Well, if July's scorching temperatures are making you too nostalgic for childhood, this adults-only twist on tropical fruit punch will remind you why being a grown up is so much better.
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Serving hot dogs with the ubiquitous red and yellow squeeze bottles of ketchup and mustard is no doubt the easiest choice. But since you're probably not making the hot dogs from scratch, why not channel your energies into making your own condiments instead?
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