Clif Bar at its heart is a food company. And we’re lucky enough to work with and support some of the most inspiring changemakers in the industry – individuals on their own personal journeys that align with our commitment toward making a healthier and more sustainable food system. This is one of their stories. As founder and president of Wild Planet Foods, the leading provider of shelf-stable, sustainably-caught wild seafood, Bill Carvalho is somewhat a fish out of water. Literally.
by Clif Bar & Company via Endless Supplies Store - Brands
CLIF Bar employee Lucas Euser rebuilds the first bike he ever owned and rediscovers what cycling means to him after retiring as a pro cyclist.
by Clif Bar & Company via Endless Supplies Store - Brands
Share this video, via Facebook/Twitter, to be a part of the change! For every share (up to 500 shares) The Diva Team will donate a DivaCup to those in need! #MenstruationMatters About Menstrual Hygiene Day: Menstrual Hygiene Day (MHD) draws attention to the menstrual hygiene needs of various groups of people around the world. MHD is recognized as a day to build awareness about the topic of menstruation and to provide education about menstrual health and access to menstrual care, for all those who menstruate. Learn more: http://ift.tt/2sa5avG
by The DivaCup via Endless Supplies Store - Brands
Once she was 273lbs and worried she’d pop the tire of her husband’s motorcycle when they rode together. Now Stacy cruises on her own Harley Davidson Deuce, 110lbs happier, with a brand new positive outlook. She is confident, loves herself, and walks with her head high. Find Your #HappyWeight: http://ift.tt/1dETbiK Facebook: http://ift.tt/2qMHCwf Twitter: https://twitter.com/AtkinsInsider Instagram: http://ift.tt/2pPuHg4
by Atkins via Endless Supplies Store - Brands
This week Eileen explains why your sense of smell can change during menopause, as well as how certain areas of your body can start to smell different, including your vaginal area, underarms and your feet.
by A.Vogel UK via Endless Supplies Store - Brands
It's pizza time! Today, Zaza and Pecorino are caught in a storm- of pesto ingredients! Come along with them and make a Pesto and Egg Breakfast Pie (but you don't have to eat it for breakfast)! Shop this recipe: http://ift.tt/1rzg1ei For more recipes and inspiration, check out http://ift.tt/2qa9omx
by Colavita Olive Oil via Endless Supplies Store - Brands
Ingredients 1 cup Organic Farro 3 cups Water 2 cups Milk 1 cup Sugar Zest from one Lemon 1 Cardamom Pod (or 1/8 tsp ground Cardamom) 2 tsp Vanilla Extract 1/4 tsp Kosher Salt 1 cup Ricotta Cheese 4 Eggs separated 1/4 cup Golden Raisins 2 Tbsp Orange Liqueur 1 zest of one orange 1/4 cup Powdered Sugar Instructions Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside. Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool. Add ricotta, egg yolks, raisins, liqueur and zest from 3/4 of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much. Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-stick spray and covering the bottom with a circular piece of parchment paper. Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan. To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate. Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.
by Bob's Red Mill via Endless Supplies Store - Brands
Clif Bar employee Kris Klotzbach has never once driven her car to the office in the four years she’s worked here, and she lives 20 miles away ...
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INGREDIENTS: 1.5 cups precooked Bob’s Red Mill tri-color (cook according to package instructions) 1 can organic chickpeas (garbanzo beans) – drained and rinsed 1/4 cup fresh parsley 1/4 of a medium white onion 2 cloves of garlic, peeled and smashed 4 TBSP gluten-free flour (or any regular flour will do if you’re not gluten free) 2 TBSP fresh lemon juice 1/4 cup olive oil 1 tsp lemon zest 1 tsp cumin 1 tsp coriander 1 tsp sea salt 1 tsp cayenne pepper 1 tsp garlic powder DIRECTIONS: Put all ingredients into a food processor (except for the quinoa) and process until smooth. Turn the mixture into a large bowl and add the quinoa. Blend well until quinoa and chickpea mix are fully incorporated. Coat the bottom of a pre-heated pan with a little olive oil and drop spoonfuls of mixture into the pan to create patty shapes. Fry on each side on medium heat for about 3-4 minutes (or until golden brown). TO SERVE: They make great snacks as is, or serve them with a side of homemade yogurt dressing (below), fresh cucumbers and fresh tomatoes. RECIPE FOR YOGURT DRESSING: 1/2 cup greek yogurt 1 tsp salt 1 tsp pepper 1 tsp garlic powder lemon zest from 1 lemon juice from 1/2 a lemon Place all ingredients in a cup and whisk. Then, slowly drizzle water into the mixture until dressing reaches desired consistency.
by Bob's Red Mill via Endless Supplies Store - Brands
Ingredients 1 cup Organic Farro 3 cups Water 1/2 tsp Salt 1/4 cup diced Shallot 1/4 cup minced Parsley 2 Tbsp minced Chives 2 Tbsp minced Tarragon Zest of one Lemon about 1 Tbsp 2 Tbsp Lemon Juice 1 Tbsp Capers 1 tsp Dijon 1/3 cup Extra Virgin Olive Oil 8 Tomato Wedges 4 Hard-Boiled Eggs sliced 1 cup pitted Niçoise or Kalamata Olives 1 lb blanched and cooled Green Beans see below* Instructions In a 2-quart pot, bring water and salt to a boil. Add farro, reduce heat to a simmer, and cook until soft, about 30 minutes. Drain off hot water, rinse thoroughly with cold water, and drain well. Store chilled until ready to serve. In a blender or food processor, combine shallot, herbs, lemon zest and juice, capers, and Dijon mustard. Process into a rough paste then, with the machine running, slowly stream in the olive oil. Continue to process until the oil is evenly incorporated and emulsified. Toss cooked and cooled farro with the dressing. Place dressed farro on a main serving platter or individual serving plates and decorate with tomatoes, eggs, olives, and green beans. Recipe Notes *To blanch green beans, bring a large pot of salted water to a rolling boil. While the water comes to a boil, set out a large bowl of ice water. Place the cleaned and trimmed green beans in the boiling water and let cook until tender and bright green, about 2 - 3 minutes. Immediately remove the beans from the boiling water and plunge directly into the bowl of ice water to stop the cooking. Let the beans sit in the ice water until cool to the touch, 3 – 5 minutes. Drain thoroughly and serve.
by Bob's Red Mill via Endless Supplies Store - Brands
INGREDIENTS: 2 large eggs 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix 3 tablespoons oil 1/2 teaspoon Dijon mustard 1 cup water 1/2 cup diced ham 1/2 cup grated sharp cheddar 1 tablespoon chopped fresh dill, plus extra for garnish if desired Optional, for topping: Fried eggs, butter DIRECTIONS: Preheat waffle iron. In a medium bowl, beat eggs with a whisk until fluffy. Add waffle mix, oil, water, and dijon mustard and mix until just combined – it will be lumpy. Fold in the ham, cheddar, and dill – again, mix until just combined. Pour batter (according to your waffle iron’s directions) into preheated waffle iron and bake according to waffle iron manual – my waffles took 3 minutes. Continue to repeat this step until all the batter is gone. Serve immediately — I recommend topping with some butter, a fried egg (runny yolk!) and additional fresh dill.
by Bob's Red Mill via Endless Supplies Store - Brands
Convenient and easy to use, Pollinosan Nasal Spray works by rinsing and cleansing the nose of hayfever-causing allergens. It also restores fluid and moisture in the nasal passages, making the nose feel soothed and more comfortable. Also suitable in protecting against allergic rhinitis. To use: Hold the bottle upright, remove the plastic cap and insert the nozzle into the nostril. Depress the pump by placing the fingers on either side of the nozzle. Spray once or twice into each nostril 2 -5 times per day.
by A.Vogel UK via Endless Supplies Store - Brands
Giant Buttermilk Blueberry Scones with Lemon Glaze • 1 cup of sugar • 1 tablespoon of baking powder • pinch of salt • 4 cups of Bob’s Red Mill All-Purpose Flour • zest of 1 lemon • 1 ½ sticks of grated ice cold unsalted butter • 2 eggs • 1 cup of buttermilk • 1 cup of fresh blueberries • ¾ cup of powdered sugar • juice of 1 lemon Makes 12 giant scones Procedures: 1. Preheat the oven to 375°. 2. In a large bowl combine together the sugar, baking powder, salt, flour, lemon zest and butter. Set aside. 3. In a separate small bowl whisk together the eggs and butter milk until combined and then add it to the other bowl with the dry ingredients. Mix until a soft dough has been formed. 4. Transfer the dough to a clean surface that has been lightly dusted with flour. Form a large disc and then add the blueberries to the top of it. Gently fold the dough over twice to make sure the blueberries have been incorporated throughout the dough and then form it again to a disc. 5. Make 12 slices into the dough and transfer each slice to a cookie sheet tray lined with parchment paper. 6. Bake in the oven for 22 to 25 minutes or until lightly golden brown on top. Let cool to room temperature. 7. In a small bowl whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled scones. 8. Serve.
by Bob's Red Mill via Endless Supplies Store - Brands
This World Fair Trade Day the Fairtrade Foundation are celebrating pioneering Fairtrade Organisations, businesses that are mission driven and put producers at the heart of everything that they do - including Divine Chocolate. This short film tells the story of Mercy, a cocoa farmer and member of the Kuapa Kokoo cocoa growers' co-operative who own 44% of Divine Chocolate.
by DivineChoc via Endless Supplies Store - Brands
This week Eileen takes a look at three surprising symptoms and explains why the menopause can cause them. Plus, she offers her advice on simple things you can do to ease these symptoms.
by A.Vogel UK via Endless Supplies Store - Brands
Jump into Spring with this delicious Blended Avocado Sauce! Tart lemon and peppery arugula add tons of flavor to the creamy and green avocado base. And don't forget the pistachios for some crunch! Shop this recipe: http://ift.tt/1rzg1ei For more recipes and inspiration, check out http://ift.tt/2p0QT5K
by Colavita Olive Oil via Endless Supplies Store - Brands
Feeling calm one minute, and then losing your temper the next? This week Eileen explains why mood swings are so common during menopause, what causes them and how to deal with them.
by A.Vogel UK via Endless Supplies Store - Brands
With a family of 7 to feed, 5 kids at home, and a full time career, Courtenay knows Atkins is the perfect eating plan for working moms. She has the mom-time that means so much to her, and eating together is still a family event. Only problem? Her kids try to steal her Atkins bars! Find Your #HappyWeight: http://ift.tt/1dETbiK Facebook: http://ift.tt/2qMHCwf Twitter: https://twitter.com/AtkinsInsider Instagram: http://ift.tt/2pPuHg4
by Atkins via Endless Supplies Store - Brands
Michael was the kid who grew up in a pizzeria and ate pasta and pizza almost every night. Now he’s the guy who lost 70lbs on low carb, went from a 46†to a 38†waist in jeans, and believes you have nothing to lose on Atkins--but weight. Find Your #HappyWeight: http://ift.tt/1dETbiK Facebook: http://ift.tt/2qMHCwf Twitter: https://twitter.com/AtkinsInsider Instagram: http://ift.tt/2pPuHg4
by Atkins via Endless Supplies Store - Brands
Recipe courtesy of Kim Boyce Ingredients Dry Mix 3/4 cup Organic Whole Wheat Flour or Whole Wheat Flour 3/4 cup Graham Flour or Organic Graham Flour 1 cup Unbleached White All-Purpose Flour 2 tablespoons Sugar 2 teaspoons Baking Powder 1 teaspoon Baking Soda 3/4 teaspoon Kosher Salt Wet Mix 4 ounces unsalted butter cold, 1 stick 4 ounces Cheddar Cheese grated 1 cup Buttermilk 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings 1/4 cup Honey Topping 4 ounces raw bacon cut into thirds 1/3 cup Maple Syrup Instructions Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture. In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine. Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed. Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets. Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup. Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day. Recipe Notes As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
by Bob's Red Mill via Endless Supplies Store - Brands
Recipe Courtesy of Rachel Mansfield Ingredients 1 3/4 cups Almond Flour 2 Eggs 3/4 cup unsweetened Almond Milk 1/4 tsp Baking Soda or baking powder if not paleo 1/3 cup Grated Carrots sprinkle of ground Cinnamon 1/4 cup Chopped Walnuts (I used as topping but you can include in batter it may just be heavy while flipping pancakes) Instructions Grease pan of choice (I used a medium pan) with a little coconut oil. Whisk together eggs and milk in medium/large bowl. Add almond flour, cinnamon and baking soda and mix well. Fold in carrots and walnuts (you can also top with walnuts instead). Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix). Using tablespoon pour batter onto pan (about 2-3 tablespoons per pancake). Flip over once the pancake starts to bubble a little (or about 2-3 minutes). Serve immediately with maple syrup or toppings of your choice (I also used paleo coconut yogurt).
by Bob's Red Mill via Endless Supplies Store - Brands
These Olive Oil Thumbprint Cookies are the perfect picnic dessert- they travel well, you can swap out the jam flavor, and everyone will love them! Check out the rest of Colavita's Spring Italian Table, including these great recipes: Foccacia Panini with Asparagus Crispy Roasted Chickpeas Roasted Radish Salad Thumbprint Cookies Shop this recipe: http://ift.tt/1rzg1ei For more recipes and inspiration, check out http://ift.tt/2p0QT5K
by Colavita Olive Oil via Endless Supplies Store - Brands
