Brad's fix my boo boo, kinda Tuscan soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn off (energy out).
Tips for seeing the energy you require in:
Enjoy many different foods from each of the five food groups from the quantities recommended Watch your portion sizes especially foods and beverages which are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules at other meals in the day.
Tips for seeing the energy you burn:
Be active in as many ways as possible throughout the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time on the job
Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to brad's fix my boo boo, kinda tuscan soup recipe. To make brad's fix my boo boo, kinda tuscan soup you only need 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's fix my boo boo, kinda Tuscan soup:
- You need 1 lb ground chorizo sausage, browned and drained
- Provide 1 1/4 lbs ready to go spinach and ricotta stuffed tortellini
- Prepare 1 lb roasted asparagus, cut 1 "
- Provide 3 medium red potatoes
- Provide 2 1/2 lbs failed spare ribs. 😅
- Prepare 1 tbs granulated chicken bouillon
- Take Dash white pepper
- Get 1 tbs dehydrated onion
- Use 4 strips meaty bacon, chopped
- Provide 1 pt heavy cream
- Provide 1 tbs minced garlic
- Take 2 cups chopped baby kale
Steps to make Brad's fix my boo boo, kinda Tuscan soup:
- So, the ribs are flanken style. Ribs cut thin. They were marinated in 1/4 cup each balsamic vinegar and worchestershire sauce, with a tbs minced garlic. Then glazed on the BBQ with 1/3 cup spicy brown mustard, 4 tbs brown sugar, and a dash of white pepper mixed together. The asparagus was roasted in the oven with olive oil, garlic powder, and steak seasoning.
- Place ribs in a soup pot. Cover with water. Bring to a boil. Simmer until tender. This took almost 2 1/2 hrs to get the ribs to give in. Stir often. Add water as needed.
- Prick potatoes all over with a fork. Microwave until just able to easily insert a fork into them. Don't overcook.
- At the 1 1/2 hr mark, add asparagus, bouillon, pepper, onion, and bacon.
- At the 2 hr mark, add chorizo, cream, garlic, and kale. 8 minutes before serving, add tortellini and potatoes. Cook 8 minutes. Serve while hot. Garnish with kale. Enjoy.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you are going to use was saved properly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you may keep the food and whether it must go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you may see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
Following this date that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, be certain you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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