Imagine this at home - meal ideas for the week up on a blackboard, bad ass :)

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STRAWBERRY GIN SOUR

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Blueberry and peach crumble.

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*This e-book contains color-coded content that is optimally viewed on a color device or reading platform*On the heels of the bestselling success of his low-calorie Now Eat This! cookbook, Rocco Dispirito expands his brand with a weight-loss program guaranteed to produce maximum results with minimum effort. Award-winning celebrity chef Rocco DiSpirito changed his life and his health-without giving up the foods he loves or the flavor. He has lost more than 20 pounds, participated in dozens of triathlons, and-after an inspirational role as a guest chef on The Biggest Loser-changed his own diet and the caloric content of classic dishes on a larger scale. In THE NOW EAT THIS! DIET, complete with a foreword by Dr. Mehmet Oz, DiSpirito offers readers a revolutionary 2-week program for dropping 10 pounds quickly, with little effort, no deprivation, and while still eating 6 meals a day and the dishes they crave, like mac & cheese, meatloaf, BBQ pork chops, and chocolate malted milk shakes. The secret: Rocco's unique meal plans and his 75 recipes for breakfast, lunch, dinner, dessert, and snack time, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Now readers can eat more and weigh less-it's never been so easy!

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Thai Chicken-Coconut Soup Recipe

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Skillet Ziti with Chicken & Broccoli - a 30 MINUTE RECIPE! #Quickandeasy #recipe #dinner

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Elote / Mexican-Style Street Corn (Authentic) Recipe - Hands down my favorite food to eat while in México!

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At once a traveler's tale, a memoir, and a mouthwatering cookbook, Biting through the Skin offers a first-generation immigrant's perspective on growing up in America's heartland. Author Nina Mukerjee Furstenau's parents brought her from Bengal in northern India to the small town of Pittsburg, Kansas, in 1964, decades before you could find long-grain rice or plain yogurt in American grocery stores. Embracing American culture, the Mukerjee family ate hamburgers and softserve ice cream, took a visiting guru out on the lake in their motorboat, and joined the Shriners. Her parents transferred the cultural, spiritual, and family values they had brought with them to their children only behind the closed doors of their home, through the rituals of cooking, serving, and eating Bengali food and making a proper cup of tea. As a girl and a young woman, Nina traveled to her ancestral India as well as to college and to Peace Corps service in Tunisia. Through her journeys and her marriage to an American man whose grandparents hailed from Germany and Sweden, she learned that her family was not alone in being a small pocket of culture sheltered from the larger world. Biting through the Skin shows how we maintain our differences as well as how we come together through what and how we cook and eat. In mourning the partial loss of her heritage, the author finds that, ultimately, heritage always finds other ways of coming to meet us. In effect, it can be reduced to a 4 x 6-inch recipe card, something that can fit into a shirt pocket. It's on just such tiny details of life that belonging rests. In this book, the author shares her shirt-pocket recipes and a great deal more, inviting readers to join her on her journey toward herself and toward a vital sense of food as culture and the mortar of community.

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Peche Seafood Grill | New Orleans Restaurant | Fine Dining by Donald Link

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Christmas Wreath Berry Pavlova

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Cinnamon Muffins

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Steamed Rice Pudding (Chwee Kueh) with Chai Poh (White Rice Version)

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Pastaria - St. Louis - A fresh approach to Italian dining

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Garlic Green Beans Stir Fry Recipe

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[Could make a lovely photo backdrop.]

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Buttermilk Vichyssoise with Watercress - Martha Stewart Recipes

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tulip-chair-extravaganza

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A "what to expect" guide for first-time ayahuasca users paired with accounts from the author's extensive shamanic experiences in the Amazon Describes how to prepare for the first ceremony, what to do in the days afterward, and how to maintain a shamanic healing diet Details some of the author's own ayahuasca experiences, including an intensive trip in 2009 when he underwent 17 ceremonies Explores the many other plants that are part of the ayahuasca healer's medicine cabinet as well as the icaros, healing songs, of the ayahuasca shaman Since 1999 Jan Kounen has regularly traveled to the Peruvian Amazon to participate in ayahuasca ceremonies. At first only a curious filmmaker, over multiple trips he transformed from explorer to apprentice to ayahuasquero and often found himself surrounded by other foreigners coming to the jungle for their first taste of ayahuasca medicine. Knowing how little guidance is available on how to prepare or what to expect, he naturally offered them advice. Part visionary ayahuasca memoir and part practical guide, this book contains the same step-by-step advice that Kounen provides first-time ayahuasca users in the jungle. He describes how to prepare for the first ceremony and what to do in the days afterward. He explores how to deal with the nausea and details the special preparatory diets an ayahuasca shaman will put you on, often lasting for months but necessary for life-transforming results and teachings from the plant spirits. He also explains how it is far easier to maintain these restrictions in the jungle than in the city. Detailing his own ayahuasca experiences over hundreds of sessions, including a trip in 2009 when he underwent 17 ceremonies in 25 days, Kounen describes how ayahuasca transformed him. He tells of his meetings with Shipibo healers, including Kestenbetsa, who opened the doors of this world for him, and Panshin Beka, the shaman to whom Kounen became an apprentice. He details the many other plants and foods t

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