I don’t know if it’s because I married a chemist or if it’s because I once had cancer, but I do know that I am obsessed with the show “Breaking bad.”
My husband often tells me that cooking is just chemistry, so it made sense to break bad in the kitchen. Legally of course. With that in mind, I set out to make something I would never eat without an iota of guilt.
Hence, the Breaking Bad Brunch was born. Watch the video (see below), and see how you can break bad in the kitchen. And as promised, here’s the recipe for the Breaking Bad Biscuits and Sandwiches.
These are the ingredients I used to build my sandwich. You can follow my lead or build your own as breaking bad implies. Break as bad as you desire, knowing it’s what you eat most of the time, not some of the time that matters most.
Directions: Layer the wet ingredients, then the cheese and add the rest in any order. place the top on the bottom, pierce the sandwich with two skewers from top to bottom, and slice in half. Remove skewers, and serve with the beverage of your choice.
Directions: Layer mustard, cream cheese, Munster and cheddar and broil for 30 to 45 seconds. Remove from broiler and place on plates or platter. Add the other ingredients, top one side with a fried egg, and garnish with springs of mint leaves and green onions. Serve warm with the beverage of your choice.
Watch Breaking Bad Brunch
It’s time to brighten up your plate with colorful foods Round foods. Eating this way is easy when you eat more fruits and vegetables of many hues. When you do so every day, you are sure to fill you body with a healthy spectrum of protective nutrients.
Red foods: Red berries, red grapefruit, watermelon, red apples, red peppers, pomegranates, beets, radicchio, red cabbage, and tomatoes, contain lycopene and anthocyanins, which help maintain heart health, boost memory, keep your urinary tract healthy, and lower your risk for some cancers.
Yellow and orange foods: Apricots, cantaloupe, grapefruit, mango, papaya, peaches, oranges, pineapple, lemons, tangerines, yellow peppers, pumpkin, butternut squash, and carrots, get their color from carotenoids, which strengthen your immune system, help you maintain sharp vision, and lower your risk of heart disease and cancer.
Green foods: Avocados, green apples, honeydew melon, green grapes, kiwi, lime, pears, asparagus, arugula, artichokes, broccoli, broccoli rabe, kale, collard greens, green peppers, green beans, lettuce, cucumbers, spinach, zucchini, and green cabbage, contain lutein and indoles. Deep green vegetables also supply plenty of key minerals and essential vitamins. They can help you keep your vision sharp and maintain strong bones and teeth; they can also help prevent cancer.
Blue and purple foods: Blackberries, blueberries, plums, grapes, raisins, eggplant, purple potatoes, and purple asparagus have anthocyanins and phenolics, which may have antiaging benefits. Eat these rich blue and purple colors often, and don’t forget that the darker the colors the more the nutrients.
White and brown foods: Fruits and vegetables like bananas, dates, cauliflower, garlic, onion, mushrooms, ginger, parsnips, potatoes, shallots, and turnips.of these contain the phytonutrient allicin, which has been shown to aid in preventing heart disease and cancer. They also often have powerful antimicrobial properties.
Add at least one choice from each of the color groups to your meals, and before you know it your body will be on a healthier path, you will live a longer life, so plan your retirement accordingly.
Roundorama is off to a wireless zone for Christmas and shall return December 26th! Until then, please visit RoundTV and share your favorite video with a friend, family member and come back after the holidays to see what Roundorama has in store for 2011 — like a 7 days of videos to show you how to Eat Round to Be Less Round !
Depending on your location, December 20 or early morning December 21, the full moon will be darkened by Earth’s shadow as the our planet passes between it and the sun.
This spectacle will be visible across North and South America, northern and western Europe, and a small part of northeast Asia, including Korea and most of Japan. Up to a 1.5 billion people will watching this extravaganza in the sky!
NASA reports that this is the first time an eclipse has coincided with a solstice since December 21, 1638, with the next one visiting us again around 2094. So set your clocks for this once in a lifetime show as the moon enters Earth’s dark inner shadow, around 1:33 AM EST.
For a clear view of tonight’s lunar eclipse or any lunar weclips, look though binoculars or a telescope. A moon eclipse is safe to watch, unlike a solar eclipse, which can cause eye damage when not protected. For an expert view, check out NASA’s streaming live and archived video footage of tonight’s spectacle.
As the Round Lady, inspiring the world to take care of their bodies, Santa asked me to encourage kids to leave him something healthier than milk and cookies.
Since kids look up to Santa, it makes sense that having kids leave Santa healthier snacks by the chimney might also give the kids the idea that they’d like to eat healthier too.
Let’s start of a new tradition — Leave Santa Healthier Food on Christmas Eve!
What Santa likes, kids are going to like.
How can it hurt? What if it helps curb obesity — even a little bit?
Change kid’s view of food, and you’ll change their life.
Share this with kids and parents!
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Meet My Niece In this video you’ll meet Jenny, Diana’s Niece, Jenny, who is a lot like her. They pose, weights in the gym, eat healthy and jump with the family. You’ll get an idea of the full circle of … Continue reading
This candy is a family recipe that my mom makes every year at Christmas. With six ingredients, she cooks up the most delicious candy that tastes like Almond Rocha.
The recipe requires that you see (in the video) the golden color of the candy as it cooks to know when it is done.
2 cubes of butter
1 cup of white sugar
1 1/2 cup slivered almonds
1 to 1 1/4 cups finely chopped walnuts
1 swirl of light Karo syrup
Up to 1 bag of semi-sweet chocolate chips
In a large pan, add the butter, sugar, almonds and Karo syrup. Cook over medium high heat, stirring constantly until the mixture thickens and browns into toffee. (See the video for the exact color.) Pour the molten hot toffee mixture onto a large rimmed cookie sheet and spread evenly with a spatula. Pour the desired amount of chocolate chips onto the hot toffee, wait a few minutes and spread evenly. Sprinkle the desired amount of chopped walnuts over the chocolate, shake the pan, and sprinkle more over less nutty spots.
Let the candy cool at room temperature for at least 3 hours, or until it is not sticky to the touch. If you are in a hurry, place the pan in the freezer for 30 minutes. then break the hardened candy with the tip of a knife or just use your hands. It is then ready to eat and can be stored without refrigeration.
You can also break it up into tiny pieces and top a bowl of vanilla ice-cream with it. Wrap some candy in a holiday container and then give it as a gift to friends or the host at a holiday party. Everyone will love it!
In this second episode of the new One Minute Show series on Round TV, you’ll learn about a quickie get yourself moving tip that will get your day on track before you step out your front door.