Random tips & tellings of caffeine, relating to health & weight loss put together in a silly, unnecessary video.
Philips – Philip Goymer
Narrator – Bryce Bower
Blond guy in bathroom – Josiah Ferch
Brown guy in bathroom – Jason Wuestefeld
Guy who’s face is not visible – Jacob Stein
Lemonade Girls – Lemonade Girls
Written by Philip Goymer & Bryce Bower
Duration : 0:3:38
Here’s the entire web address to the vegan Black Hebrew Israelite report: http://www.nytimes.com/1987/03/25/garden/personal-health-796387.html
Dietary Fads Blamed As Childhood Rickets Returns: http://www.independent.co.uk/life-style/health-and-families/health-news/dietary-fads-blamed-as-childhood-rickets-returns-584779.html
al sharpton radio show min louis farrakhan jeremiah wright ray hagin tavis smiley pbs our voices bev smith show bet monique show tyra banks show wendy williams show angie martinez hot 97 warren ballentine amir sulaiman jasiri x charon don burghtown community empowerment association homewood pittsburgh hill district freestyle battle smack dvd serius jones fight klub battle chris rock good hair whitney houston bobby brown rihanna chris brown nas kelis child support
Duration : 0:5:35
LMNO & Kev Brown at the final stop on their Selective Hearing Tour. A nice in-store at Fat Beats LA – Kev doing a little MPC demonstration, and the duo killing some tracks from their album “Selective Hearing”
LMNO & KEV BROWN “Selective Hearing” out now on Up Above Records
http://www.myspace.com/LMNOKEVBROWN
http://www.upabove.com
Duration : 0:5:17
Bethenny Frankel teaches you how to make healthy quick and easy breakfasts, like this Banana Nut French Toast. http://diet.com/videos
Here is her diet friendly version of Banana Nut French Toast. Perfect for any diet. Appearing on Martha Stewart’s The Apprentice, she immediately became a star.
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Sarah’s Fitness Blog – http://www.examiner.com/x-1841-Boston-Fitness-Examiner
Duration : 0:2:33
Recipe 1: Chile Rellano
2 Anaheim, Pasilla or Poblano peppers
1 egg
Pan filled with enough oil to allow peppers to float
2 oz cheese (Monterey jack or cheddar)
1.5 cup red enchilada or chili sauce
2 Tbsp Sour Cream
2 Tsp Salsa
1/4 avocado
1.5 cups Lettuce
1/8 tsp cream of tartar
Separate egg white and save yoke. Whisk egg white with cream of tartar until it forms sharp peaks. Break yoke and carfully fold into egg whites and reserve in refrigerator.
Broil Peppers until skin blisters on bole sides. under running cold water gently remove pepper skin, cut on side of each pepper lengthwise and wash out the seeds. Dry peppers with towels and fill with cheese. Use tooth picks to seal the openings.
Heat oil until it bubbles when oil white is added. Dip chili’s in egg white batter and fly until golden brown on both sides. Serve over bed of lettuce with enchilada sauce, Salsa, sour cream and avocado.
May also be served with fried eggs, without sauces or black beans once in you are in OWL.
Serves 2 (6.5 net carbs each serving)
Recipe 2: Stuffed Bison Burgers
1lb ground bison or “buffalo”
half a pasidilla pepper (chopped)
half red or yellow bell pepper (chopped)
Half an Onion (minced)
2 cloves garlic finely minced
4 oz crumbled Feta Cheese
Fresh Basil Leaves (chopped)
Sautee onions, peppers and garlic on Medium
mix pepper mixture with bison in a bowl by hand and shape into 8 very thin patties
On a patty spreed half oz feta cheese and tsp chopped fresh basil
Layer a second patty on top and seal edges with fingers.
Repeat making a total of 4 stuffed patties. Fry or bake until medium done. Top each patty with another half oz Feta cheese. May be eaten plain or put on top a roasted portabello mushroom or lettuce.
(Serves 4, 4.5 net carbs each patty)
Recipe 3: Broiled Salmon with Bell Peppers
Half Green Bell Pepper (sliced)
Half Red Bell Pepper (sliced)
1 cup asparagus
3 fresh Basil leaves (chopped)
Pitch of Salt
1 tsp Rosemary
2 tbsp Butter
2 fresh or frozen wild salmon fillets
Lay Salmon in a baking dish and lay peppers, asparagus, rosemary and basil on top. add 1 tbsp butter on top of each fillet.
Cover dish with foil and cook on 350 for about 15-20 minutes. Remove foil, flip fillets and broil till brown about 5-10 mins. Flip again and broil till the white fat starts to come up through the flesh and the top looks like it is just starting to turn a darker pink. DO NOT OVER COOK!
(Serves 2, 4.45 net carbs each)
Side Recipe:
Mixed Greens and Peppers
1 tablespoon olive oil
1/4 bunch lacinato kale, chopped
1/4 bunch green Swiss chard, chopped
1/4 bunch rainbow chard, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 leek, chopped
sea salt to taste
2 tablespoons soy sauce seasoning sauce
1 Tbsp Chili Sesame Oil
Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and soy sauce and seseme oil into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.
(Serves 2-4, 6.1-12.2 carbs)
My BMR is 1438
Duration : 0:10:38
Recipe 1: Chile Rellano
2 Anaheim, Pasilla or Poblano peppers
1 egg
Pan filled with enough oil to allow peppers to float
2 oz cheese (Monterey jack or cheddar)
1.5 cup red enchilada or chili sauce
2 Tbsp Sour Cream
2 Tsp Salsa
1/4 avocado
1.5 cups Lettuce
1/8 tsp cream of tartar
Separate egg white and save yoke. Whisk egg white with cream of tartar until it forms sharp peaks. Break yoke and carfully fold into egg whites and reserve in refrigerator.
Broil Peppers until skin blisters on bole sides. under running cold water gently remove pepper skin, cut on side of each pepper lengthwise and wash out the seeds. Dry peppers with towels and fill with cheese. Use tooth picks to seal the openings.
Heat oil until it bubbles when oil white is added. Dip chili’s in egg white batter and fly until golden brown on both sides. Serve over bed of lettuce with enchilada sauce, Salsa, sour cream and avocado.
May also be served with fried eggs, without sauces or black beans once in you are in OWL.
Serves 2 (6.5 net carbs each serving)
Recipe 2: Stuffed Bison Burgers
1lb ground bison or “buffalo”
half a pasidilla pepper (chopped)
half red or yellow bell pepper (chopped)
Half an Onion (minced)
2 cloves garlic finely minced
4 oz crumbled Feta Cheese
Fresh Basil Leaves (chopped)
Sautee onions, peppers and garlic on Medium
mix pepper mixture with bison in a bowl by hand and shape into 8 very thin patties
On a patty spreed half oz feta cheese and tsp chopped fresh basil
Layer a second patty on top and seal edges with fingers.
Repeat making a total of 4 stuffed patties. Fry or bake until medium done. Top each patty with another half oz Feta cheese. May be eaten plain or put on top a roasted portabello mushroom or lettuce.
(Serves 4, 4.5 net carbs each patty)
Recipe 3: Broiled Salmon with Bell Peppers
Half Green Bell Pepper (sliced)
Half Red Bell Pepper (sliced)
1 cup asparagus
3 fresh Basil leaves (chopped)
Pitch of Salt
1 tsp Rosemary
2 tbsp Butter
2 fresh or frozen wild salmon fillets
Lay Salmon in a baking dish and lay peppers, asparagus, rosemary and basil on top. add 1 tbsp butter on top of each fillet.
Cover dish with foil and cook on 350 for about 15-20 minutes. Remove foil, flip fillets and broil till brown about 5-10 mins. Flip again and broil till the white fat starts to come up through the flesh and the top looks like it is just starting to turn a darker pink. DO NOT OVER COOK!
(Serves 2, 4.45 net carbs each)
Side Recipe:
Mixed Greens and Peppers
1 tablespoon olive oil
1/4 bunch lacinato kale, chopped
1/4 bunch green Swiss chard, chopped
1/4 bunch rainbow chard, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 leek, chopped
sea salt to taste
2 tablespoons soy sauce seasoning sauce
1 Tbsp Chili Sesame Oil
Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and soy sauce and seseme oil into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.
(Serves 2-4, 6.1-12.2 carbs)
My BMR is 1438
Duration : 0:10:38
WLS friendly!
Low Carb!
Yummy!
4-5 chicken breasts (cooked)
1 pk. deli ham
brown mustard
2 c swiss cheese
350*—
www.workingongfreedom.blogspot.com
Duration : 0:9:9
Celebrity Natural Foods Chef Bethenny Frankel teaches you how to make healthy quick and easy breakfasts. http://diet.com/videos
This Brown Rice Breakfast recipe is featured in Bethenny’s NYT best seller Naturally Thin
Perfect for any diet. A favorite on The Real Housewives of NYC, Bethenny Frankel made this dish every day while appearing on Martha Stewart’s Apprentice for herself and her cast mates.
Check Out Diet.com Video!
Diet.com: http://www.diet.com/videos
Subscribe to Our YouTube Channel – http://www.youtube.com/subscription_center?add_user=diethealth
Go behind the scenes w/ Sarah’s Blog- http://www.diet.com/dietblogs/read_blog_expert.php?uid=557164
Twitter http://twitter.com/DietHealth
Facebook: http://www.new.facebook.com/pages/Diet-Health-on-YouTube/19705800487
iTunes: http://tinyurl.com/6kcuag
Sarah’s Fitness Blog – http://www.examiner.com/x-1841-Boston-Fitness-Examiner
Duration : 0:2:53
IIf You Have Been Frustrated By Your Lack of Weight Loss Success, Follow Our Step by Step Blueprint and We Guarantee You That You Will Not Only Lose Weight, But This Time You Will Keep It Off .
