Looking for a good keto sandwich alternative, need any bread? Look no further than these low carb, grain-free meats and cheese roll-ups. Who needs bread or tortillas when you have them so delicious? After all, the best part of a sandwich is bread. It’s really important what’s inside.

And these keto roll-ups aren’t your average lettuce wrap! No, these features are crispy cheese on the outside, with delicious fillings perfectly paired with some of our favorite dipping sauces. Enjoy them for a simple work-from-home lunch or after-school breakfast. Cold, they’re great for hitting lunchboxes or trails. A sandwich roll-up is a nice break from the trail mix, when you’re on a long trip. Throw them in a heated lunch bag with a light weight ice pack and you can go.

This recipe suggests making them in an oven, but a toaster oven will also work. Use the ideas below as inspiration to come up with your own meat, cheese, and sauce creations!

Keto sandwich roll-up with dipping sauce recipe

Creates: 3 roll-ups (1 serving) for each recipe variation

Kitchen time: 10 – 12 minutes

Italian cheese roll up

Materials

Directions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper.

Arrange your cheese pieces in the pan. Layer the paparni or salami along the middle of the cheese with a leaf or two of basil and sprinkle with Italian spices. Place the sheet pan in the oven for 5 to 7 minutes or until the cheese starts to crisp on the outside edge.

Remove from the oven and quickly and carefully roll the cheese diagonally until each one is in the form of a cylinder roll-up. Use a spatula to prevent burns on your fingers.

When the cheese has cooled a bit, cut it in half and sprinkle with more Italian seasoning, then dip in your favorite Primal Kitchen Mariner Sauce!

Buffalo Chicken Cheese Roll Up

Materials

Directions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper.

Arrange your cheese pieces in the pan. In a small bowl, mix together the flavored chicken breast, celery, ranch dressing and buffalo sauce. Place a dollop of chicken mixture in the middle of each piece of cheese.

Place the sheet pan in the oven for 5 to 7 minutes, or until the outer edges of the cheese start to become crispy. Remove from the oven and quickly and carefully roll the cheese diagonally until each one is in the form of a cylinder roll-up. Use a spatula to prevent burns on your fingers.

When the cheese is a little cold, garnish it with half chopped green onion. Dip in buffalo sauce or ranch dressing!

Advice

• Look carefully at the pieces of cheese. If they cook too long in the oven, they either risk burning or become too thick to be able to shape properly.
• Try any other combination of your choice for cheese, fillings and dipping sauces!

Nutrition information:

Italian cheese roll up

• Calories: 346
• Total carbohydrates: 4 g
• Net carbohydrates: 3 g
• Fat: 24 grams
• Protein: 27 g

Buffalo Chicken Cheese Roll Up

• Calories: 520
• Total carbohydrates: 5 g
• Net carbohydrates: 5 g
• Fat: 41 grams
• Protein: 34 grams

About the author

A Missouri-based food blogger, recipe developer and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, keto, vegetarian and low FODMAP cuisine. Check out what she’s cooking at Priscilla Cooks and follow her food adventures on Instagram and Pinterest.

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Hi Mark! I wanted to share how putting into action the steps given in your book has changed my life. Thanks for reading.

By the time I gave birth to my son in 2016 I was already over 20 pounds overweight. During pregnancy I wear a further 40 pounds, which kept me in the obese section. I let myself indulge in every craving (mainly strawberry shortcake) and paid no attention to scale. I was overconfident that I would lose weight after delivery, but when that didn’t happen, I started to think it was my new normal.

Six months later I joined a gym. On the first day I stepped on the scale, and when the number appeared I was completely disappointed. I had zero muscles in my abdomen, and because I could not attend their regular classes, they often had to make various exercises specifically for me. I was embarrassed but determined, and 11 months later I was 30 pounds down and feeling proud.

But I was hungry most of the day. In an effort to lose weight, I have “tinkered” with diet. At the time, I was on a vegan diet that quickly turned into a Pescatarian diet. One day, my gym announced that they were removing locations and could no longer provide day care for my son. Just like that, my gym days were over. I tried to “wish” myself in the gym at 5am but it never got better. I could just keep my eyes open to do the right workout.

I let the membership expire and noticed the weight coming back fast. I didn’t understand how this was happening. I thought I was making healthy food. A normal day was like this:

• A piece of toast with avocado and some juice.
• For lunch I will make vegan nachos with a starch-like substance that is served on top of black beans, rice, lettuce and tomato chips instead of cheese.
• For dinner I will make another dish with fish with beans or gonochi.

This went on for the next two years and suddenly white wine entered the picture. Wine has become a constant in my life and – wonder! – I have started gaining more weight. I was tired all the time; I went to bed at 8 and still woke up tired.

At age 32, for the first time, I thought it was a no-brainer. I have decided to deal with this extreme fatigue with my doctor. He ordered the labs, and when the results came back (leaving you the details) everything in each section was upgraded to “red”. I was shocked and ashamed.

My doctor explained a “new” diet that he heard about the wonderful thing called keto. He said I should investigate it and I recommend losing weight as soon as possible. I shrugged it off and I told him I’m a pescatarian and I’ll take it out. I left and tried to get better. That means I had less than a glass of wine and that was it.

At the time, my son was enrolled in a program that included home visits from specialized teachers in the area. About a month after I saw the doctor, one of my first teachers was coming. He rang the doorbell and said, “Hello again,” which I thought was weird, because I didn’t think I’d meet him. He then said, “I think we met last year,” to which I replied, “No, I don’t think so” – then it hit me! She was 90 pounds heavier when we met. My jaw dropped and he said, “Yeah, I’ve lost quite a bit.” As soon as the session was over, I asked him how he did it and he replied “I did it, you should try it”.

Yet again, I rolled my eyes and said, “We’re Pescatarians, but I’m glad it worked for you.”

Looking back, I can see the pattern of the small “nose” pointing in the right direction, But it wasn’t until a Joe Rogan podcast when one of the guests, Keto, mentioned that I thought hmm … maybe there’s something in it.

The guest mentioned your name and I quickly googled to find out more. I didn’t know if it was working, but I knew I had to try something different. My first step was to introduce my husband to the idea of ​​a meat-centered diet – which I had spent so long trying to get rid of completely. I found the butcher box and explained how ethical their values ​​were and if we went back to eating meat we would do it the “right way”.

I then bought your book Keto Reset Diet. I listened to every word and followed every suggestion. I downloaded a “keto” app for which I need to add all the food to it, then it will count my net carbohydrates. I decided to change and I did. I bought a Peloton bike to exercise at home and stuck with it.

The first image you see was taken on August 9, 2019. The second was taken on April 1, 2022. I was 5’9, and my starting weight was 193 and my last 140 Since then I’ve bought you two more books and countless primary kitchen food products. Thanks to your strategies I have no problem keeping it off and maintaining a healthy weight. I told friends and family about your book and encouraged them to try. I am now one of those “Keto” people.

Thanks a lot, Mark!

You are very welcome, Amber! I’m glad you found something that worked for you. And thanks for sharing with all of us.

About the author

Mark Season is the founder of the Marx Daily Apple, the godfather of the early food and lifestyle movement and New York Times Its bestselling author Keto Reset Diet. His latest book Cato for life, Where he discusses how he integrates the Keto Diet with his early lifestyle for optimal health and longevity. Author of many more books, including Mark Early blueprintWhich was credited with turbocharging in 2009 to boost the early / paleo movement. After three decades of research and education on why food is a key ingredient for achieving and maintaining optimal well-being, Mark started Primal Kitchen, a real-food company. Which makes Primal / Paleo, Keto and Hole30-friendly kitchen staples.

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Foam rollers are very popular nowadays. Places like Target and Walmart carry them. Grandmas and grandpas are rolling foam. Doctors are giving them prescriptions. What started out as a niche mobility tool used only by the most obscure fitness experts has become commonplace. But if you want to get the most value out of your foam roller — and avoid any damage — you need to learn how to use it properly. It’s not as easy as “rolling”. It has an art. And a science.

But before we get into how to use a foam roller, let’s find out what a foam roller actually does (and doesn’t do).

What foam rolling does (and doesn’t) do

Rolling foam does not physically break the knot or muscle glue.

Foam rolling doesn’t lengthen the tissue like you’re making a flour slab. Research shows that foam rolling does not physically stretch or lengthen muscles.

Instead, foam rolling seems to relax the nervous system. It works through neuromuscular connections rather than brute force physical changes. After rolling the foam over an area while moving that tissue, your nervous system has determined that this is the right, safe range for you. Foam rolling gives you a small chance to set a new “safe” pattern. Instead of physical adherence, it is removing neuromuscular blocks and harmful patterns. You either reset the system and reprogram it, or leave it open for reprogramming with better movement.

It can also work through something called foam rolling Controlling harmful barriers to spread, Or DNIC. When a tissue hurts, it is because your nervous system has decided that blocking movement (through pain) in that area is safer and better for you than allowing movement in that area. But sometimes, the nervous system decides to dull the pain because it is safer and better for you to remove it than to keep it motionless. Consider a soldier a big wound in battle. She is seriously injured, but extreme pain will prevent her from going safely. The nervous system dulls the pain so that it can bring it back to life. Foam rollers can do something similar.

How to use foam roller

Relax in the roller; Don’t stress.

It can be difficult to stop because by its very nature, rolling foam is uncomfortable. Painful, even. But here’s what happens when you have tension: Your body fights the healing effects of the foam roller on you.

You should be able to breathe easily and naturally. If you are holding your breath, it indicates a stress response. You are probably going too hard or too tense.

Don’t abuse. Do not grit your teeth. Try to smile, or at least maintain a neutral facial expression. External manifestations of pain and discomfort will register with your nervous system. What you are trying to do here is reassure your body that you can handle the pain, the pain is not so bad and the tissues may start to feel better.

Stay in one place until it stops hitting.

If you’re running through your foam rolling session, avoiding areas because they “hit too hard”, you’re missing the point. Instead of avoiding pain, you need to find out and sit down with the pain. Once you find a soft spot, stay there for at least a minute or until the pain subsides.

Explore the range of motion while sitting in a soft place.

When you roll your quads and find a tight, soft spot, stay in that position and then stretch and flex your knees through full range of motion. This seems to make foam rolling more effective if you are on the scene with zero movement through the knees.

Focus on one large area per session.

You are not going to hit your whole body effectively in a single session. There is not enough time for this. Instead, focus on one big part – your legs, your glue, your calf, your hamstrings, your pecs, your thoracic spine – and do a great job there. Be thorough and take your time. You can focus on other sections during the next session.

Do not roll bone foam.

Bone foam should not be rolled. It doesn’t help. It’s completely meaningless. Rolling foam is intended only for soft tissue applications.

Do not roll your spine.

You can and should flex the lumbar muscles running on either side of your spine, but your actual spinal column should not roll by itself. As a bone, it does not respond well to rolling foam, and it can actually irritate and hurt you.

Foam roll not pain site; The foam rolls the tissue around him.

If your knee hurts, rolling the foam knee itself probably won’t help. When you hit your calf, rolling the foam to the calves is not the answer.

You need to go up and down the affected tissue. Keep rolling the tissues around the sore spot, working your way up and down until you find the soft spot.

Use a lacrosse ball (or two taped together) to reach difficult areas.

Foam rollers do not work well on every muscle or tissue. The hamstrings, the TFL, the pecs, and the thoracic spine নির্দিষ্ট specific points of the spine আরও respond better to the lacrosse ball. They offer more direct, targeted pressure and can really get deeper there.

Foam roll Before Workout to increase the range of motion.

Foam rolling before your workout is good for speed and range of performance, especially if you take advantage of the open “movement window” and move. Foam roll, drill some mobility to take advantage of the window, then go to training.

Foam roll Later Workouts to reduce muscle pain and improve performance.

Studies show that foam rolling after training reduces subsequent muscle pain and maintains performance (where it would otherwise be damaged). I find that foam rolling is very effective for athletes who need to return to training quickly after a workout or competition.

But overall, if you remember all these ideas, rolling foam is quite easy and very versatile. Happy rolling!

About the author

Mark Season is the founder of the Marx Daily Apple, the godfather of the early food and lifestyle movement and New York Times Its bestselling author Keto Reset Diet. His latest book Cato for Life, Where he discusses how he integrates the Keto Diet with his early lifestyle for optimal health and longevity. Author of many more books, including Mark Early blueprintWhich was credited with turbocharging in 2009 to boost the early / paleo movement. After three decades of research and education on why food is a key ingredient for achieving and maintaining optimal well-being, Mark started Primal Kitchen, a real-food company. Which makes Primal / Paleo, Keto and Hole30-friendly kitchen staples.

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The weather turns, the clouds part, the sun returns, and one’s thoughts revolve around camping, backpacking, and the great outdoors in general. Conquering the desert and rejoicing in its majesty, beauty and danger is essential for human beings. The real frontier is now mostly gone, but we can emulate that most basic and ancient human experience by camping.

I explained Why Camping is very important for your health and happiness:

It restores your circadian rhythm.

It encourages healthy movement outside.

It sets fire to communal night setting centers instead of TVs or smartphones.

It’s a joke.

But you have to eat out.

What to eat at Great Outdoors: Easy camping food

Camping food ideas don’t have to be complicated. You can easily get a few days or more in combination with:

• Grain-free granola
• Shaking, Bilting, Pemican
• Olives or dried olives
• Almonds and almond butter (available in single-serve packets)
• Tail mixture, spiced fried nuts
• Hard salami, summer sausage
• Hard cheese, fridge-dried cheese
• Tuna packets or other canned fish, canned oysters / oysters
• Whole avocados
• The whole fruit
• Low carb protein bar
• Low-carb tortillas (or regular corn tortillas if you prefer)
• Cooked potato / sweet potato (which lasts for a few days at room temperature)
• Hard boiled eggs (which last one or two days depending on temperature)
• Dried fruits, dates, berries, figs

In fact, you can eat quite well this way. You can certainly survive.

But sometimes you want a bit more luxury. You want something warm and comfortable. Instead of sitting around a fire with dried meat and nuts, you want to sit down with your people with a warm bowl in front of you and eat a decent meal, desert style

Yesterday, you learned how to dehydrate food. Check if you are new to dehydration. It’s easy and profitable, but you need to know a few things to get started. Today, I am going to give you some recipes for dehydrated trail food. This is trail food – not car camping food. It is something that is light weight, backpack-stable and dehydrated. This is food that you can carry with you for the day.

Make your own easy dehydrated camping meal

Unlike most commercial trail foods, these are nutritious-dense and delicious foods without any unwanted fats or ingredients. No industrial seed oil, lots of animal protein.

Here are some ways to make dehydrated camping food:

1. You can make homemade food, dehydrate them and heat them on the trail
2. You can make individual dehydrated ingredients and then mix and heat them together on the trail.

I will describe below how to rehydrate food on the trail.

Roast eggs

It’s almost as good as the real thing. Almost.

• Add 1 part egg powder, powdered milk powder and powdered butter to 1.5 parts water. (Ingredients are readily available online or through camping supply retailers.)
• Whisk it madly. You want it to be fully blended, perfectly smooth, with plenty of ventilation
• Heat oil or butter in a pan over medium-low heat. Add the egg mixture and any other rehydrated vegetables you have and stir constantly. Salt and season you go.
• If you have, finish with cheese.

Pressure cooker pepper

This is an empty bone pepper. There are no beans in it, but you can add them if you want.

• Place the thin beef you can get (top round, London Braille, 96% lean soil, etc.) with the tomato paste, onion, garlic, black pepper, chilli powder, cumin, smoked paprika and chipotle pepper in the pressure cooker (if you like spices). Add enough bone broth to cover everything, then cook with pressure until the meat is broken.
• Reduce the pepper until most of the liquid is gone and it stews thicker than the soup.
• Spread the pepper in a thin layer and dehydrate it.

The technique here is to use liquid and pressure to cook without fat. When you rehydrate it on the trail, add plenty of fat.

Dehydrated mashed potatoes or sweet potatoes

These make a great base for any meal, especially if you spend a lot of energy on the trail.

• Peel a squash, grate it and squeeze the juice.
• When they are soft, remove them almost completely. Save a few cups of cooking water.
• Mash them with as much water as needed to make a thick “soupy” textured mash, wetter than usual.
• Add salt and spices if desired, or wait for the tail.
• Do not add any fat, milk, butter or cream. You can add it to the trail after reconstruction.
• Spread in a thin layer and dehydrate until dry and brittle. Break or grind and save.

To reheat, mix half a cup of dehydrated potatoes with 2/3 cup boiling water. Cover and simmer for 5-10 minutes, then add any milk, butter, cheese or spices. Adjust the texture by adding more water if you want.

It also works for cauliflower. Make sure you don’t add any fat until you re-hydrate it on the trail.

These are just a few ideas. If you stick to the basics and follow some basic rules, you can do a lot of great things there.

Some tips

Use as little fat as possible.

The thing about cooking and dehydrating your own food for the path is that you have to go about it a little differently. You cannot use one ton of fat when cooking because fat does not dehydrate very well. The whole point of dehydrating is to remove moisture and finish with a final product that stays shelf-stable for a long time at room temperature. Excess fat will retain moisture and become bad.

So when you look at these recipes, they may seem a bit funny. When I make my typical camp peppers, I’m smearing meat and vegetables in butter and olive oil and making a really rich, dense stew – but it doesn’t fly away when you’re dehydrating the peppers. You can always add fat after the dehydrated food has warmed up and I will include a list of essential additions when you go to the desert to enrich your food.

Use low-fat meats.

When you use beef, go as lean as possible. When you cook chicken, use breast or canned chicken.

Use liquids.

Since you can’t really use a lot of fat when cooking food for dehydration, you need to include plenty of fluids to prevent it from getting stuck. Dehydration must take care of moisture.

Important additions to your pack

These cooking ingredients I think are essential for anyone to eat well on the trail.

Gelatin Powder / Bone Soup Powder

Heat some water in the camp stove and whisk these things in it, then pour the gelatin-rich liquid to add texture, body and gelatin to your soups, stews, chillies and sauces.

Buttermilk (yes, real powdered grass-fed butter)

Add butter powder to any low fat diet to make it more luxurious and rich. If there is space, you can bring real butter, it is not too hot and it will not reduce the weight of your backpack.

In small bottles olive oil or avocado oil

This is a great bottle (BPA-free, made in USA) to preserve edible oil by sticking to your food. This is a good olive oil and it is a good avocado oil.

Powdered eggs and yolks

Powdered eggs and powdered egg yolks are great for a quick breakfast or for strengthening other foods.

Powdered milk

Milk powder is another good addition to the hands.

Cheese powder or cheese

Cheese powder is a great way to add body and nutrition to almost any diet. You can also pack straight-up hard cheese, which lasts quite well at room temperature. Shelf-stable grated cheese is also an option.

Salt, pepper, spices

At the very least, bring salt, black pepper, and something like garlic powder, paprika, porcini powder, or red pepper. Very simple, very easy, very effective seasoning.

Sun-dried tomatoes

Sun-dried tomatoes provide ummi, acidity, sweetness and rich tomato flavor which enriches almost any food it touches. You can have breakfast directly on them.

Mayo

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

How to rehydrate your dehydrated food

This is quite simple.

1. Heat the water and add to your food until cooked in the camp oven. Usually it is about 1 part dehydrated food to 1.5 parts water.
2. Cover and heat until it reaches the desired consistency.
3. Garnish your food with any spices, seasonings, oils, fats and cheeses.

Different foods will require different rehydration, but this is the basic formula. If you’re guessing, use less water than you think. You can always add more.

I want to hear what you are dehydrating and rehydrating on the trail. Let me know below what to make and eat your favorite dehydrated backpacking foods!

About the author

Mark Season is the founder of the Marx Daily Apple, the godfather of the early food and lifestyle movement and New York Times Its bestselling author Keto Reset Diet. His latest book Cato for Life, Where he discusses how he integrates the Keto Diet with his early lifestyle for optimal health and longevity. Author of many more books, including Mark Early blueprintWho was credited with turbocharging in 2009 for the growth of the early / Paleo movement. After three decades of researching and educating on why food is a key ingredient for achieving and maintaining optimal well-being, Mark started Primal Kitchen, a real-food company. Which makes Primal / Paleo, Keto and Hole30-friendly kitchen staples.

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Experts estimate that people around the world waste 1.3 billion tons of food every year. The cost of individuals, families and the environment is astronomical. You can make a difference with a personal commitment to reduce food waste.

At the Marx Daily Apple, we are joining the Primal Kitchen in an effort to create the most time for #meat on this National Food Waste Day. Scroll down to find tips and tricks to be more sustainable and reduce your environmental footprint by reducing food waste, optimizing your grocery budget, and contributing less to landfills.

For more information, head over to PrimalKitchen.com And sign up to get an exclusive e-book to fight food waste with delicious recipes, packaging hacks and more tips!

Store and store food properly so that it does not spoil

Food spoilage contributes greatly to food wastage. In addition to shopping smart (some more below), you can eliminate this problem by properly storing food after bringing it home from the store.

For those times when you buy a little more or you are lucky enough to get a plentiful garden crop, learn how to save that food and enjoy it for the coming months.

Avoid getting lost:

Ice:

Dehydrate:

Pickles and fermentation:

What to do with food scrap: Garbage from the treasury

These food scraps are not rubbish! You can still do a lot with them.

Turn them into compost: How to start composting

Make bone broth:

Get creative: Lots of junk food

Eat the tail from the nose

As we know, those bits and bubbles may be a little unprepared at first, but organ meat is the most nutritious food on the planet! Eating a bunch of collagen helps you to maintain the balance of methionine in the muscle flesh as a result of eating skin and gristly beets. Small, oily fish bones contain calcium and other minerals. And after all, almost nothing is wasted.

This is huge at a time when we are fighting the tide of anti-meat sentiment and claiming that eating meat is bad for the environment. What we meat consumers can do is advocate and practice for a responsible public or carnivore.

Start eating from the nose to the tail:

Learn more about responsible farming and animal husbandry:

Seasonal eating and folklore

One way to reduce your carbon footprint is to buy locally produced food when you can send it across the country or around the world instead of food.

Shopping at the farmer’s market not only supports local farmers and pastoralists, but you also reduce food packaging. Prioritizing locally produced products means you will naturally eat seasonal foods in your area.

More information on seasonal foods:

Shopping is smart and meal planning

Planning a meal for a few days or a week can save money and reduce food wastage. A little footwork on the front ensures that you are buying only what you need.

Here are some ideas to get you started:

More Grocery Shopping Tips:

Reduce, reuse, reuse

Don’t just throw away those empty mayo jars. Their upcycle!

Take advantage of it Local Reusable program. See all food packages for what can be recycled or composted.

Smaller steps add more durability

Learn how to reduce food waste, reduce your carbon footprint and keep landfill low. Small steps really add up, especially when we all do our part.

Check out this post for more easy-to-implement ideas: Durable, eco-friendly kitchen update

Reducing food waste is something you can do at home that really makes a difference. Talk to your friends and family, and start implementing some of these exercises. What can you do to reduce food waste?

About the author

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You don’t need a quiz to say that you have stress in your life.

This is true always and forever.

But it can be helpful to better understand how that stress builds you up To feel-And how well you’re dealing with it.

Because there is no “objective” pressure. Whether it’s work, financial, family, health, or any other potential life challenge, everyone will feel the same struggle differently.

Why this quiz is your measure Perception Stress.

How you experience them. How do you navigate them. And what they mean to you.

Because it’s your stress FeedbackHow efficiently and resolutely you can navigate the challenges, get back to baseline, or even increase — which actually determines the outcome.

You can’t control what life throws at you.

But you can master the skill Work through It is

You can practice anticipation and planning for the expected stress, such as work or a new baby. And you can learn to adapt and become stronger from unexpected stress.

Over time, with the repetition of key self-care and stress-management behaviors, you’ll become better able to handle many of life’s curves — and finally, build and reserve enough flexibility to cope with the big aspirations that seem far away at the moment. Can

Take this quiz to measure your perception of stress. Then keep reading for a proven strategy that can help you get on the path to feeling better.

++

1. In the past month, how many times have you been upset because of something unexpected?

2. Over the past month, how many times have you felt you were unable to control the important things in your life?

3. In the past month, how many times have you felt nervous and stressed?

4. Over the past month, how many times have you noticed that you can’t cope with everything you had to do?

5. In the past month, how many times have you been angry because of things out of your control?

6. Over the past month, how many times have you felt that the difficulties have become so great that you have not been able to overcome them?

7. Over the past month, how many times have you felt confident about your ability to handle personal problems?

8. Over the past month, how many times have you felt things go your way?

9. In the past month, how many times have you been able to control boredom in your life?

10. In the past month, how many times have you felt like you were on top of things?

Your results: In the 40’s

Stress scores on a scale of 0 (“I’m chilling”) to 40 (“I’m going crazy”)¹ Above represents your stress management baseline. This is a good indicator of your overall stress load as well as how effectively you are dealing with it. Make sure you answer each question so that your score is correct.

Now, what are you To do With your stress score?

If you feel ready, you can try to improve it. Here’s a strategy to get you started.

Try a stress audit:

Sketch out three columns.

In the first column, List all challenging or stressful events You have experience in the last year or two.

Some of them were probably Really Hard to go through. When you’re in it, it can be hard to find your way. But you are here.

Others may seem “stupid” and you may wonder why they bothered you so much. Don’t judge what upsets you. Remember, there is no such thing as an “objective” stress that everyone feels the same way.

Capture what happened with a compassionate curiosity attitude.

In the second column, Make a note of what you learned From this incident.

What skills were you forced to develop and what knowledge did you gain from them?

Did these events ask you to “rewrite your life story” or update some key beliefs? How is that?

▶ In the third column, List the resources that have helped (or can help you) manage and overcome these challenges.

What knowledge, personal strength, emotional resilience or social support did you take?

What gaps remain – for example, what you support Will You had but did not?

Which resources are personal (such as your own daily routine) and which are larger or more structural (such as the neighborhood you live in, or the community you belong to)?

Consider what is in front of you.

Of course, there are some experiences that we never want to repeat, and we don’t All Stressful events make us stronger. (It is important to distinguish between healthy stress and burnout or trauma.)

But you may find that many challenges — even unwelcome করে serve you in the long run, making you more sympathetic, stingy, or wise. They are an opportunity to “correct and refresh” stale old stories that no longer serve you, or to look at life in a new way.

Draw this list as you consider current or future challenges.

• What can you borrow from past experience that can help you?
• Are there any areas you might want to develop to help you feel better equipped?
• How can you use your experience to help others alleviate their suffering?

When you believe that your ability is consistent or exceeds the needs of the situation, you are more likely to see that situation as a challenge rather than a threat. In other words, that stressor doesn’t feel so stressful.

Feeling ready and well-resourced helps you approach growth opportunities – such as setting health and fitness goals or finally planning a trip that has been postponed – and making life’s inevitable flash storms much less frightening.

References

Click here to view the information source mentioned in this article.

Weekly research

The evolutionary trajectory of different characteristics of different European populations over the millennia.

A ketone body suppresses colorectal cancer.

A powerful combo of sunlight, energy training, and seafood.

Decorating filters and rentals.

Remote learning has declined.

New Primal Kitchen Podcast

Primary Health Trainer Radio: Dr. Anna Kabeka

Media, Schmidia

LA is prohibited in plastic takeout containers.

Interesting blog post

What is brain fog, really?

Heat and testicles.

Social notes

2% relative risk reduction for quitting meat. Terrible deal.

Incredible.

Everything else

The power of human excrement.

The things I’m talking about and interested in

Again, we are right: some cattle are not better than others.

Saves speed: walking speed and aging.

Interesting article: Everything moderate or moderate everything?

More interesting article: The Myth of Primitive Communism.

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What is your favorite animal and why?

Recipe Corner

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About the author

Mark Season is the founder of the Marx Daily Apple, the godfather of the early food and lifestyle movement and New York Times Its bestselling author Keto Reset Diet. His latest book Cato for Life, Where he discusses how he integrates the Keto Diet with his early lifestyle for optimal health and longevity. Author of many more books, including Mark Early blueprintWho was credited with turbocharging in 2009 for the growth of the early / Paleo movement. After three decades of researching and educating on why food is a key ingredient for achieving and maintaining optimal well-being, Mark started Primal Kitchen, a real-food company. Which makes Primal / Paleo, Keto and Hole30-friendly kitchen staples.

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Roux (pronounced “ru”) is a thickening agent that is added to chefs’ sauces, soups and stews to give them a more pleasing texture. It is a staple of French cuisine, although in the United States we usually associate it more with cashews or creole staples, such as gumbo.

Roux cooks one part fat and one part flour together to make something like smooth gravy. White flour is a no-go when eating primaries, but never be afraid, you are not ruined for lifelong thin, streamlined etophy, musaka and scalloped potatoes!

Today, I will show you how to make a traditional roux and how to switch to elementary-friendly ingredients for a gluten-free alternative.

How To Make A Rocks (Traditional And Gluten-Free Options)

For a basic rax that will be about 2 cups thick, you will need:

Materials:

Directions:

Heat your fat in a skillet or saucepan over medium heat. When the fat is melted, stir gently with your flour or starch while stirring. (See below for options)

Keep stirring and reduce the heat a bit till the sauce is ready. The sauce will start to thicken as you stir and eventually the tan will turn from white to tan. It takes about 1 to 3 minutes to cook a white or blonde roux, although this may vary slightly depending on the type of flour or starch you use. A dark brown rax can take 30 minutes or more.

Continue cooking until the roux reaches the depth of your desired color. Once the roux is finished cooking in the color of your choice, remove the pan from the heat and allow it to cool slightly before adding it to the dish you are using.

Important Note:

• A light-colored roux is ideal for cream sauce or cheese sauce, such as for mac and cheese. A dark tan or caramel colored roux takes longer to cook and is ideal for a variety of hearty stews, soups, gravy and gumbos.
• A few tablespoons of roux may be as thick as 1 cup of liquid, but it will depend on the color of the roux. A darker colored roux is less dense than white or blonde varieties. I find this to be especially so when using flour alternatives like arrowroot or tapioca starch.
• When cooking roux, you want it to be a little bubbly but not boiling. Cooking roux at very high temperatures can often result in a gritty sauce towards the end.

Roux FAQs

What ingredients can I use to make my Rux gluten-free and Primal / Paleo?

Flour is desirable for making a rax, but there are many options. Try a gluten-free flour mixture, tapioca starch, arrowroot powder or cornstarch. To keep it primal / paleo, use tapioca or arrowroot starch. I have found that starches like arrowroot and tapioca work better in light colored roux.

There are many options for fat in a roux, too. Ghee or clear butter is the ideal choice. They have an almond flavor and are cooked with milk solids, which help reduce the risk of burns. Instead of ghee, you can use butter, animal fats such as beef, and even oils like avocado oil. Keep in mind that if you use oil, the racks will probably separate if you save extra later.

To thicken the sauce without fat, beat a few tablespoons of flour / starch together to make a slurry and double or triple the amount of any type of milk (cow’s milk, almond milk, coconut milk, etc.). You can beat this slurry in the dish you want to thicken.

How do you stop your racks from forming lumps?

Be careful not to overheat the fat at high temperatures. Stir in the flour a little at a time and stir the roux frequently. This will help break down the flour into small pieces and help it to cook and burn evenly.

If you want, you can use a flour sifter in the fat flour sifter.

How do you tell if your racks burn and what should you do if it happens?

You may notice that your roux smells a bit burnt or has small black spots on it. If this is the case, your best option is to toss the roux and start again, as the dish you keep will spread a burning odor.

What is the best way to save a racks for later use and how long will it last? How can you reheat it?

Making a little extra rax is never a bad idea, because it can always be saved later! Pour the extra roux into an air-tight container and store in the refrigerator. You can keep it in the fridge for a few weeks or for 3 to 6 months.

The easiest way for the freezer to split the rocks is to measure them in an ice cube tray, freeze the trays, and then pop the rocks cubes into an airtight bag or container. Allow the rucksack to come to room temperature and shake it before adding to a dish.

What would it be like if you could give a tip to a first time rock maker?

Cooking is about experimenting and trying new things. If you are not happy with your Rux for the first time, solve the problem and try again! Cook your roux for different lengths and test using it in different dishes. You will quickly see how easy and versatile it is!

About the author

A Missouri-based food blogger, recipe developer and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, keto, vegetarian and low FODMAP cuisine. Check out what she’s cooking at Priscilla Cooks and follow her food adventures on Instagram and Pinterest.

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Meet Raoul.

Or, frankly, the pre-epidemic Raul.

He started his days with green tea and made most of his food from scratch, just below the corn tortillas. He also goes to the gym five days a week.

Like many of us.