Getting Back on the Wagon

Things are going great. You're eating well, moving your body regularly, lifting heavy things, getting good sleep. Then wham! Something happens, and all your best laid plans are out the window. Maybe it's a crisis at work, the loss of a loved one, a vacation, or, I don't know, a global pandemic that changes everything. Sometimes it's nothing memorable, you just sort of... stop trying.

What do you do when you realize you've fallen off the wagon?

It's simple. You pick yourself up, dust yourself off, and climb back on.

Were You Really "Off the Wagon?"Before talking about how to get back on the wagon, it's worth asking yourself if you were really off in the first place. It's one thing to lose your way for a while and make choices that erode the health gains you'd made. It's another to allow yourself to enjoy a decadent dessert at a fancy restaurant, or to have one stressful week at work that leaves you with no time to meal prep or go to the gym.There's no set timeline where you can say, "Now I'm officially off the wagon." There's no set number of lenient meals, sweet treats, or sedentary days in a row that determine that you're not "in" a healthy lifestyle anymore. It's subjective. There's no membership card.The point of this exercise is to avoid the temptation to make a big deal over minor blips. Diet culture is all about "cheating" and "failing" and "starting over." That's not the spirit of living Primally. We strive to make day-to-day choices that support health while also allowing for life to happen.It's the 80/20 principle, remember? Self-flagellation or shame spirals aren't part of the plan. Sometimes dessert is just dessert.

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Recipe of the Week - Blueberry Peach Crisp

This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and delicious served warm out of the oven.

Ingredients

• For the Filling:

  • 5 yellow peaches, pitted and sliced

  • 1 cup blueberries, about 6 oz

  • 1/2 lemon, zested and juiced

  • 2 tsp cornstarch

  • 3 1/2 tablespoons agave nectar or honey

• For the Topping:

  • 1 cup uncooked quick or rolled oats

  • 1/3 cup whole wheat flour

  • 1/2 cup light brown sugar, not packed

  • 3/4 tsp cinnamon

  • 1/4 cup half stick butter, melted

Directions

• Heat oven to 375F degrees.

• Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.

• Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.

• Bake about 40 minutes or until topping is golden brown and fruit is tender.

• Serve with a scoop of ice cream or frozen yogurt, if desired.

Nutrition Information

• Serving Size: 1/8 of pie

Nutrition Facts:

• Calories: 203

• Carbohydrates: 35.5g

• Protein: 2g

• Fat: 7g

• Saturated Fat: 4g

• Cholesterol: 15.5mg

• Sodium: 2mg

• Fiber: 2.5g

Risk Factors for Severe COVID-19: What Makes It Harder for Some and Easier for Others?

The way it's reported, you'd think that susceptibility to COVID-19 severity is equally distributed across the world's population. But when you compare case and mortality rates between countries, differences emerge. There are even differences within countries and states and cities. It's clear that other variables besides simple exposure to the virus and infection are at play. Research continues to emerge regarding risk factors for severe COVID-19.

What are they?

And, more importantly, can you modify any of the variables?

Does Blood Type Predict COVID-19 Severity?Early on, researchers noticed an apparent association between blood type and coronavirus infection. Those with A or B-type blood were more likely to be positive; those with type O were less likely to carry the virus.Although the connection between blood type and infection risk has persisted, subsequent studies have failed to find any association between infection severity and blood type.Verdict: Doesn't appear to apply given current evidence. However, resistance to infection does confer a kind of protection against COVID-19 severity. If you're not infected, you can't develop any at all, let alone severe symptoms.Does Sex Determine Corona virus Survival?A meta-analysis of 12 studies performed in June 2020 found that males had a 31% higher risk of progressing to severe infection than females. All 12 studies analyzed had similar results; there was very little heterogeneity.Is this caused by sex, though? After all, from what I could tell, the meta-analysis failed to control for other variables that might have differed between the groups, like metabolic syndrome or obesity. And yet sex does play a role, even when a risk factor like obesity is accounted for. Other research confirms that overweight men are at greater risk for corona virus severity than overweight women, for example, and we know from previous research that men and women have different types of immune responses to viruses and vaccines.There may be a hormonal component to it, too. Estrogen therapy, for men and women, shows promise as a way to quiet inflammation (the source of corona virus-related lung trouble) and improve survival rates.Verdict: Sex matters. Men are at greater risk. 

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Recipe of the Week - Whipped Ricotta Toast with Roasted Tomatoes

Whipped Ricotta Toast with Roasted Tomatoes on crusty bread and topped with garlicky tomatoes, shallots, and basil is the perfect way to enjoy fresh summer tomatoes.

Ingredients

• 1 medium head garlic

• 3 teaspoons olive oil

• Kosher salt

• Freshly ground black pepper

• 1 dry pint grape tomatoes, halved

• 1 medium shallot, cut into ¼-inch slices

• 8- ounces French baguette

• Olive oil spray

• 1 cup part skim milk ricotta

• ¼ cup chopped basil, for garnish

• Crushed red pepper flakes, for garnish (optional)

Directions

• Preheat oven to 400 degrees F.

• Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.

• In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.

• After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.

• Meanwhile, cut bread into 20 (½-inch) slices.

• Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.

• Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.

• Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.

• Remove bread from oven and assemble toast.

To assemble toast:

• Scoop 1 tablespoon of whipped ricotta onto each piece of bread. Evenly distribute tomatoes and shallots on to toasts.

• Top each with basil, a pinch of salt and red pepper flakes, if using. Serve immediately.

Nutrition Information

• Serving Size: 4 Slices

Nutrition Facts:

• Calories: 256

• Carbohydrates: 35g

• Protein: 12g

• Fat: 7.5g

• Saturated Fat: 3g

• Cholesterol: 15mg

• Sodium: 586mg

• Fiber: 2.5g

• Sugar: 4g

"Don't Jog, It's Too Dangerous." Evolving Your Cardio for More Benefit, Less Risk

Mark's Daily Apple veterans are familiar with one of the most controversial and impactful posts ever published to the site, Mark's 2007 treatise called a case against cardio. The article changed my life and caused me to rethink many of the flawed assumptions about endurance training that have been indoctrinated into conventional stupidity for decades. Follow up posts like this one dig deeper into the do's and don'ts of cardiovascular exercise, as does the Primal Endurance
book and online multimedia education program.

The title of this article is a quote from Paleo movement pioneer Dr. Art De Vany. Far from a tongue-in-cheek wisecrack, De Vany detailed in a 2017 podcast interview on the Tim Ferriss Show how steady state cardio is in conflict with your genetic expectations for health.

This post will provide an update on the mounting science suggesting that steady-state cardio need not, and probably should not be the centerpiece of your fitness endeavor. Plus, I'll include suggestions to transform your routine steady state cardio workouts into fun, creative sessions that deliver broader and more impactful fitness benefits with less downside risk of drifting into chronic patterns.

Spoiler alert: I'm going to suggest you take your typical steady state jogging session at a chosen pegged heart rate and add some walking (gasp!), pace variations, and alternate activities like explosive bursts and drills that hone balance, flexibility, and mobility.

I've been doing steady state cardio for 40 years (gulp) as a high school and collegiate runner, pro triathlete, and Speedgolfer such that heading out the door for a morning jog at a comfortable aerobic heart rate has been programmed into habit at the same level as brushing my teeth.

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Recipe of the Week - Caprese Chicken Skillet

This caprese chicken cooked in a skillet and topped a honey balsamic reduction and fresh basil is the perfect way to use fresh summer tomatoes.

Ingredients

• 1/2 cup plus 1 tablespoon balsamic vinegar, divided

• 1 tablespoon plus 1 teaspoon honey, divided

• 4 small boneless, skinless chicken breasts (24 oz)

• 1¼ teaspoons kosher salt, divided

• ½ teaspoon ground black pepper, divided

• 2 tablespoons extra virgin olive oil, divided

• 1 small red onion, diced (about 1 cup)

• 4 cloves garlic, minced (about 4 teaspoons)

• 4 cups sliced tomatoes: halved cherry or grape tomatoes, (2 pints) or ½- inch- diced peak season plum or other garden tomatoes

• ¼ teaspoon dried thyme

• 4 ounces part- skim mozzarella pearls, (scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes

• ¼ cup tightly packed fresh basil leaves, thinly sliced

Directions

• In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.

• Remove from the heat and set aside.While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.

• In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.

• Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.

• If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.

• Add the garlic and let cook 30 seconds, just until fragrant.

• Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.

• Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.

• Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.

• Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.

Nutrition Information

• Serving Size: 1 pice of chicken, 1/4 veggies and cheese

Nutrition Facts:

• Calories: 419

• Carbohydrates: 21g

• Protein: 47.5g

• Fat: 16.5g

• Saturated Fat: 5g

• Cholesterol: 141mg

• Sodium: 585mg

• Fiber: 2g

Is Stevia Safe, or Bad for You? Everything You Need to Know

After cutting back on sugar and carbs for a while, you understandably start to miss sweets. A common misconception is that you have to skip sweets to meet your goals, which isn't the case at all. There are plenty of sugar alternatives that fit within the Primal and keto lifestyles, and stevia is one of them.

Stevia is widely used in the low carb community to satisfy sugar cravings or simply add a touch of sweetness to a hot beverage or dessert, but should it be? What is stevia? Is it safe? Let's investigate.

What Is Stevia?A lot of people categorize stevia as an artificial sweetener, but it's important to note that stevia is not an artificial sweetener at all - it's a plant-derived natural alternative to sugar.Stevia is an herbaceous family of plants, 240 species strong, that grows in sub-tropical and tropical America (mostly South and Central, but some North). Stevia the sweetener refers to stevia rebaudiana, the plant and its leaves, which you can grow and use as or with tea (it was traditionally paired with yerba mate in South America) or, dried and powdered, as a sugar substitute that you sprinkle on. It's apparently quite easy to grow, according to the stevia seller who tries to get me to buy a plant or two whenever I'm at the Santa Monica farmers' market, and the raw leaf is very sweet.
The Sweet Compounds in Stevia: Stevioside and RebaudiosideMost stevia you'll come across isn't in its raw, unprocessed form, but in powdered or liquid extract form. The "sweet" lies in the steviol glycosides - stevioside and rebaudioside - which are the natural compounds isolated in these extracts. Some products use just one, while others use both stevioside and rebaudioside. Stevioside is the most prevalent glycoside in stevia, and some say it provides the bitter aftertaste that people sometimes complain about; rebaudioside is said to be the better tasting steviol glycoside, with far less bitterness.Most of the "raw or natural" stevia products use the full range of glycosides, but the more processed brands will most likely isolate one or more of the steviol glycosides. The popular Truvia brand of stevia products uses only rebaudioside, as do both PureVia and Enliten. Different brands provide different conversion rates, but compared to sucrose, stevioside is generally about 250-300 times as sweet and rebaudioside is about 350-450 times as sweet.Is Stevia Safe, or Bad for You?

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Recipe of the Week - Greek Turkey Burgers

These Greek Turkey Burgers, mixed with Kalamata olives, feta, and spinach,combine all my favorite Greek flavors and can be served with or without the bun

Ingredients

• 1 ½ pounds 93% lean ground turkey

• 1 tablespoon minced garlic

• 1 teaspoon ground cumin

• 2 teaspoons dried oregano

• 1/3 cup Kalamata olives, finely chopped

• 3 ounces crumbled feta cheese

• 1 cup finely chopped and packed fresh spinach

• Pinch each of sea salt and black pepper

• Olive oil spray

Directions

• Preheat the oven to 420°F.

• Add all the ingredients to a large bowl and mix together thoroughly.

• Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.

• Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.

• Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.

• Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.

• Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.

• Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!

Nutrition Information

• Serving Size: 1 Burger

Nutrition Facts:

• Calories: 255

• Carbohydrates: 2.5g

• Protein: 29g

• Fat: 14.5g

• Saturated Fat: 5.5g

• Cholesterol: 111mg

• Sodium: 360mg

• Fiber: 0.5g

• Sugar: 1g

What Do Antioxidants Actually Do?

Antioxidants serve as a powerful first line of defense against damage to your cells from aging, stress, and inflammation. Moreover, antioxidants appear to contain cancer-fighting properties and to support the immune system (among many other benefits).

Many, many foods, especially colorful vegetables, contain a range of valuable antioxidants. We've listed a few of the most potent and popular choices for each class of antioxidants. Here, we'll go through the most important ones.

What Do Antioxidants Do?

Antioxidants are molecules that capture free radicals, or harmful oxygen atoms, that occur in response to normal body processes and environmental conditions. Even the simple act of digesting your food produces free radicals.

Over time, an overabundance of free radicals can slowly damage healthy cells, and then healthy tissues and eventually organs. You want to minimize the damage as much as possible, and antioxidants can help protect you.

Your body can make some antioxidants, and you get others from food.

Antioxidants can be broken into two general categories: antioxidant enzymes, and antioxidant nutrients, which include vitamins, minerals and the various "noids" are listed below . . . 

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Recipe of the Week - Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won't miss the meat.

Ingredients

• For the beans:

  • 1 tablespoon olive oil

  • ½ small yellow onion, diced

  • 1 garlic clove, minced

  • 1 15-ounce can black beans, drained and rinsed

  • ½ teaspoon cumin

  • ¼ teaspoon smoked paprika

  • 1/8 teaspoon cayenne pepper

  • ½ teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 1 tablespoon tomato paste

  • 1 tablespoon water

• For the tacos:

  • 8 hard corn taco shells,

  • 4 ounces Hass avocado, from 1 small

  • Juice from 1/2 small lime

  • Pinch kosher salt

  • Freshly ground black pepper, to taste

  • ½ cup shredded cheddar cheese

  • 1 plum tomato, diced

  • 1 cup shredded romaine lettuce

Directions

• Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.

• Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.

• Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.

• Cook about 3 minutes to allow flavors to meld and beans to heat through.

• In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.
  

To assemble tacos:

• Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. 

• Serve immediately.

Nutrition Information

• Serving Size: 2 Tacos

Nutrition Facts:

• Calories: 367

• Carbohydrates: 42g

• Protein: 13g

• Fat: 15.4g

• Saturated Fat: 5g

• Cholesterol: 10mg

• Sodium: 669mg

• Fiber: 12g

• Sugar: 2g

Physical play with fathers may help children control emotions, study finds

Research suggests father-child play at an early age could benefit children as they get older

Children whose fathers spend time playing with them at a very early age may find it easier to control their behaviour and emotions, which has a beneficial impact as they get older and start school, according to a new study.

Research carried out by Cambridge University's faculty of education and the LEGO Foundation looked at how mothers and fathers play with children aged 0 to 3 years and how it affects child development.

While there are many similarities, it found that fathers tend to engage in more physical play like tickling, chasing, and piggy-back rides, which researchers claim appears to help children to learn to control their feelings.

The research is based on a review of data from 78 studies, carried out mainly in Europe or the US between 1977 and 2017, which found a consistent correlation between father-child play and a child's ability later to control their feelings.

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Researchers found that on average most fathers play with their child every day, but even with the youngest children play tends to be more physical, with fathers enjoying boisterous rough-and-tumble play with toddlers.

Those children who benefited from "high-quality" playtime with their fathers were, according to the study, less likely to display hyperactivity, emotional or behavioural difficulties. They also appeared to be able to control their aggression, and were less likely to lash out at other children during disagreements at school.

Paul Ramchandani, professor of play in education, development and learning at the University of Cambridge and one of the authors of the study, said: "Physical play creates fun, exciting situations in which children have to apply self-regulation. You might have to control your strength, learn when things have gone too far - or maybe your father steps on your toe by accident and you feel cross."

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Recipe of the Week - Spicy Jamaican Beef Patties

Jamaican Beef Patties are filled with spicy beef and scotch bonnet peppers, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.

Ingredients

• For the pastry:

  • 450 grams self-rising flour, plus more for dusting, about 3 cups plus 2 tbsp

  • 2 tsp sugar

  • 1 1/2 tsp kosher salt

  • 3 tbsp ground turmeric

  • 2 tbsp chilled butter, diced small

  • 1 cup plus 2 tablespoons ice or water, for brushing

• For the filling:

  • 1 pound 93% lean ground beef

  • 1 medium onion, minced

  • 1 scotch bonnet pepper, de-seeded and diced (wear gloves)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1 teaspoon fresh ground pepper

  • 1 2.32 oz beef stock cube

  • 2/3 cup boiling water

  • 1 tsp sweet paprika

  • 1/2 tsp allspice

  • 1 tsp breadcrumbs or flour

  • 2 tbsp dark soy sauce, Worchestershire sauce or browning

Directions

• For the Pastry:

  • Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.

  • Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.

• For the filling:

  • Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.

  • Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.

  • Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.

• When ready to cook, preheat oven to 350F.

• Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn't stick.

• Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.

• Roll the dough out to about 1/16th thickness.

• Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.

• Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.

• Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.

• Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.

• Air Fryer Instructions:

  • Air fry 325F 10 to 12 minutes, turning halfway.

Nutrition Information

• Serving Size: 1 Patty

Nutrition Facts:

• Calories: 191

• Carbohydrates: 25g

• Protein: 11.5g

• Fat: 4.5g

• Saturated Fat: 2g

• Cholesterol: 29mg

• Sodium: 412mg

• Fiber: 2g

• Sugar: 1g

The Definitive Guide to Cholesterol

Contrary to what we've been told, cholesterol didn't evolve to give us heart disease. It's not here to kill us. The actual roles of cholesterol in the body include insulating neurons, building and maintaining cellular membranes, participating in the immune response, metabolizing fat soluble vitamins, synthesizing vitamin D, producing bile, and kick-starting the body's synthesis of many hormones, including the sex hormones. Without cholesterol, it's true that we wouldn't have heart disease, but we also wouldn't be alive.

Given all the work cholesterol has to do, the liver is careful to ensure the body always has enough, producing some 1000-1400 milligrams of it each day. Dietary cholesterol is a relative drop in the bucket. And besides, the liver has sensitive feedback mechanisms that regulate cholesterol production in response to how much you get from your diet. Eat more cholesterol, make less in the liver. Eat less, make more in liver.

Now, if cholesterol is so important, why do we worry about it at all? How has it garnered such a bad reputation for giving us heart attacks?

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Recipe of the Week - Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won't miss the meat.

Ingredients

• For the beans:

  • 1 tablespoon olive oil

  • ½ small yellow onion, diced

  • 1 garlic clove, minced

  • 1 15-ounce can black beans, drained and rinsed

  • ½ teaspoon cumin

  • ¼ teaspoon smoked paprika

  • 1/8 teaspoon cayenne pepper

  • ½ teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 1 tablespoon tomato paste

  • 1 tablespoon water

• For the tacos:

  • 8 hard corn taco shells, I like Old El Paso Stand 'n Stuff

  • 4 ounces Hass avocado

  • Juice from 1/2 small lime

  • Pinch kosher salt

  • Freshly ground black pepper, to taste

  • ½ cup shredded cheddar cheese

  • 1 plum tomato, diced

  • 1 cup shredded romaine lettuce

Directions

• Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.

• Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.

• Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.

• Cook about 3 minutes to allow flavors to meld and beans to heat through.

• In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.

To assemble tacos:

• Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.
  

Nutrition Information

• Serving Size: 2 Tacos

Nutrition Facts:

• Calories: 367

• Carbohydrates: 42g

• Protein: 13g

• Fat: 15.4g

• Saturated Fat: 5g

• Cholesterol: 10mg

• Sodium: 669mg

• Fiber: 12g

• Sugar: 2g

Invercargill woman 'addicted' to Coca-Cola

An Invercargill man says his partner, who died from an epileptic seizure in 2018, was addicted to Coca-Cola drinking up to two litres a day.

Coroner David Robinson has released his findings into the death of Amy Louise Thorpe, 34, who died on December 4, 2018.

She was found unresponsive at her Invercargill home.

Samples of blood and urine were taken and submitted to ESR, which found caffeine was present in the blood as well as nicotine.

Robinson's report says Thorpe was noted to be a heavy smoker, consuming about 80grams of tobacco a week.

Her partner advised police that she had a history of epilepsy, depression, anxiety and sleep apnoea. He said she suffered from seizures and her most recent was on December 1, 2018. But she was up to date with her medication.

Thorpe's partner described her as being "addicted to Coca-Cola, advising police that she consumed on average two litres a day. She also consumed "Mother" energy drinks, 500mls to one litre per day.

A friend, provided a statement to police and also commented on Thorpe's consumption of energy drinks, stating "Amy had more energy drinks a day than people have coffee. She enjoyed her V drinks and Coke".

A report from the medical practice says she had a raised body mass index and a history of gestational diabetes.

Coroner Robinson, in reviewing Thorpe's file noted some literature to the effect that high levels of caffeine in energy drinks had been associated with the onset of seizure activity in adults.

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Recipe of the Week - Boozy Watermelon Lime Granita

This Boozy Watermelon Lime Granita is part cocktail, part dessert. The perfect, frozen adult treat for hot summer days.

Ingredients

• 4 1/2 cups cubed seedless watermelon

• 1 lime, juiced

• 2/3 cup white rum

• 2 tablespoons sugar

• 6 small watermelon wedges, for garnish

• mint leaves, for garnish

Directions

• Place the watermelon, lime juice, rum and sugar in a blender and process until smooth, then pour the puree into a 9 x 9 metal baking pan.

• Freeze for about 1 1/2 hours, then using a fork, give it a good scrape to mix everything around.

• Return the pan to the freezer and freeze until almost set, for about 1 to 2 hours. Use a fork to scrape the granita to form chunky snow-like ice crystals.

• Freeze and repeat occasional scraping until the entire mixture is frozen and shaved.

• Serve in martini glasses and garnish with watermelon wedges and mint.

• Store, covered in plastic wrap, until ready to serve.

Nutrition Information

• Serving Size: 1 Cup

Nutrition Facts:

• Calories: 109

• Protein: 0.5g

• Fat: 0.5g

• Sodium: 2mg

• Fiber: 0.5g

• Sugar: 11.5g

Why Sleep Deprivation Kills

Going without sleep for too long kills animals but scientists haven't known why. Newly published work suggests that the answer lies in an unexpected part of the body.

Inside a series of tubes in a bright, warm room at Harvard Medical School, hundreds of fruit flies are staying up late. It has been days since any of them have slept: The constant vibrations that shake their homes preclude rest, cling as they might to the caps of the tubes for respite. Not too far away in their own tubes live other sleepless flies, animated with the calm persistence of those consigned to eternal day. A genetic tweak to certain neurons in their brains keeps them awake for as long as they live.

They do not live long. The shaken flies and the engineered flies both die swiftly - in fact, the engineered ones survive only half as long as well-rested controls. After days of sleeplessness, the flies' numbers tumble, then crash. The tubes empty out. The lights shine on.

We all know that we need sleep to be at our best. But profound sleep loss has more serious and immediate effects: Animals completely deprived of sleep die. Yet scientists have found it oddly hard to say exactly why sleep loss is lethal.

Sleep is primarily seen as a neurological phenomenon, and yet when deprived creatures die, they have a puzzlingly diverse set of failures in the body outside the nervous system. Insufficient sleep in humans and lab animals, if chronic, sets up health problems that surface over time, such as heart disease, high blood pressure, obesity and diabetes. But those conditions are not what slays creatures that are 100% sleep deprived within days or weeks.

What does sleep do that makes it deadly to go without? Could answering that question explain why we need sleep in the first place? Under the pale light of the incubators in Dragana Rogulja's lab at Harvard Medical School, sleepless flies have been living and dying as she pursues the answers.

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Recipe of the Week - Easy Margarita Pizza

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Ingredients

• 1 cup all purpose or white whole wheat flour*, (5 oz ) plus more for dusting

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 cup 0% Stonyfield Greek yogurt, not regular, drained if there's any liquid

Sauce

• 1/3 cup canned san marzano tomatoes, crushed by hand

• 1 small garlic clove, minced

• 1/4 teaspoon kosher salt

• pinch dried oregano

• fresh black pepper to taste

• 4 ounces fresh mozzarella cheese, sliced thin and torn by hand

• fresh basil, torn for topping

• extra virgin olive oil, optional for drizzling

Directions

• In a medium bowl combine the flour, baking powder and salt and whisk well.

• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

• Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.

• Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).

• Lay the dough out onto the oiled nonstick pizza dish or sheet pan.

• Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.

• Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.

Nutrition Information

Serving Size: 2 Slices

Nutrition Facts:

• Calories: 236

• Carbohydrates: 27g

• Protein: 15g

• Fat: 6.5g

• Saturated Fat: 3.5g

• Cholesterol: 23.5mg

• Sodium: 636mg

• Fiber: 1g

• Sugar: 3.5g

Who's Most at Risk From Coronavirus?

As the coronavirus pandemic continues its relentless spread around the world, the greatest worry has been for older people. But experts stress that age is not the sole determinant of risk for severe illness or death.

"The elderly and people with chronic diseases have the highest risk. If you're not sure if you're at a higher risk, talk to your doctor," said Dr. Susan Bleasdale, a spokesperson for the Infectious Diseases Society of America.

Even then, not everyone within a high-risk category faces the same level of risk. Dr. Eduardo Sanchez, chief medical officer for prevention at the American Heart Association, said the risk exists on "a continuum."

For example, having heart disease is often cited as a risk factor. Heart disease encompasses a lot of conditions, including having a past history of heart attack, heart failure, irregular heart rhythms, peripheral artery disease, and even high blood pressure.

So, while people with any of those conditions has an elevated risk, typically, someone who's older and has severe heart failure is at a much higher risk of developing complications from a COVID-19 infection than a middle-aged person with high blood pressure.

Sanchez said he would even recommend that people who have conditions that increase the risk of heart and blood vessel disease -- such as high cholesterol, diabetes or even prediabetes -- "be more careful."

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Recipe of the Week - Baked Eggplant Sticks

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

Ingredients

• 10 oz eggplant, from 1 small or 1/2 large

• 1 tsp olive oil

• 1/2 tsp kosher salt and fresh cracked pepper

• 1/2 cup Italian seasoned breadcrumbs, (substitute with gluten bread crumbs if GF)

• 2 tbsp Parmesan cheese

• 1 large egg white

• oil spray

• 1 cup marinara for dipping, optional, extra

Directions

• Oven Directions:

  • Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.

• Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.

• Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.

• Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.

• Turn over and bake an additional 5 minutes, or until golden. Serve hot.

• Air Fryer Directions:

  • Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.
    

Nutrition Information

• Serving Size: 1/4 of recipe

Nutrition Facts:

• Calories: 87

• Carbohydrates: 12g

• Protein: 4.5g

• Fat: 3g, Saturated Fat: 0.5g

• Cholesterol: 2mg

• Sodium: 441mg

• Fiber: 2.5g

• Sugar: 1g