30 day loss guide with HerbaLife

Amazingness! for those who were inquiring about my Herbalife process, this is the best break down there is 😉

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Okie Dokey! Lets get this thing done!!!

This is your plan.

What you will need, Ultimate Kit(comes with Formula 1 shake mix, Herbal Tea, Total Control, Thermobond, Aminogen, Cell-U-Loss, Cell Activator, Multivitamin,  and Snack Defense. You will also need Prolessa Duo. You will also need to add 8 oz of milk to your shakes whether it is soy, almond, coconut, lactaid, or regular milk. Make sure that the milk is fat free or 1%. If you do not like the milk then you will need to get the Vanilla flavored Protein Drink Mix which supplements the protein that you would normally get in the milk. Do not skimp on the milk or the powders, they are mixed this way on purpose, so that you maximize your protein intake, if you do not get enough protein, you will be hungry and you will want to eat.

I am going to lay…

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Rants!

Rants!.

New Rant Page!

rant

So I decided to create a rant page cause I’m just so full of them and instead of making a daily post about em I could just dedicate a page that I and fellow readers can add to as well, awesome yea? yea so its up top in the menu bar, I will add to it daily or as I see fit, and also though I havent posted recently I mostly update the other pages and sub pages a bit more frequently, I  notice that I still have a booty load of readers daily and I appreciate you guys greatly for tolerating my foolery 😉

xoxo

If you..

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*Drops mic*

Grown up bacon mac and cheese

SO I came across this recipe while visiting one of my hilarious folk from Twitter’s blog and thought I should share it with you guys since I’ll be trying the recipe this weekend. Now is a perfect time to try this while im not counting calories and im sure my fetal friend will be pleased LOL anyway here goes..

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Excerpt From her website:

DO NOT USE PRE-SHREDDED CHEESE!!!

Please for the love of all things gooey, do not buy packs of pre-shredded cheese for this recipe. It just doesn’t melt well at all and has that weird anti-caking powder all over it. Always shred the cheese yourself. Always. I shredded an 8oz. block of cabot newyork extra sharp cheese which you can find just about anywhere — but any extra sharp white cheddar will work. I also shredded some whole milk mozzarella (the low-moisture kind, ask your deli guy to help you find it if you don’t see it out), and I used a little finely grated parmigiano-reggiano cheese. It was perfection. I know it may seem weird to add nutmeg to a recipe like this, but to be completely honest — it really enhances the dish in way that doesn’t leave you saying “Hey! I totally taste nutmeg”. It’s super subtle despite adding a nice punch. It provides more of an aroma that really brings out the flavors all of the other ingredients and ties them together in a deliciously cheesy bind. It doesn’t make it sweet at all, it’s just an earthy essence that makes this dish so special. You only need a generous pinch here, about 1/8 teaspoon or less. One note about the garlic, please don’t use that pre-minced crap in the jar. It’s not yummy and it won’t be good for this recipe, so please use real garlic cloves that you have to peel and mince yourself. This dish is about real, grown up flavors…no shortcuts. The little bit of extra effort is so worth it here.  I’m serious…it’s got a great big bite, it holds sauce well and it’s pretty.

This recipe is super easy, pretty damn fool-proof, and can be done in less than an hour. To reduce “kitchen panic” and hysteria, prep beforehand. Have your cheeses shredded, your herbs chopped, garlic minced and ready to go. You can also fry your bacon ahead of time! Again, this is beefed up to be eaten as a main course — you could serve it as a side dish though, totally up to you.

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Ingredients

  • ½ lb dried cavatappi pasta
  • 3 cups half & half
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
  • 1 cup whole milk mozzarella, shredded
  • ½ cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 1½ to 2 tbsp green onion, chopped
  • 4 cloves fresh garlic, minced (not the stuff in the jar)
  • generous pinch of nutmeg (about 1/8 tsp or less)
  • generous pinch of cayenne pepper (about 1/8 tsp or less)
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
  • ¼ cup seasoned Italian breadcrumbs (optional)
  • *Salt to season the pasta water

Instructions

Preheat your oven to 400 degrees.

Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.

In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it — this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.

Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt — once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic — mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer — whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add the parmigiano-reggiano and cheddar cheese and stir gently until it’s melted and smooth, about a minute or two. Either in the same pot or in a separate large bowl, combine the cooked and cooled off pasta with the cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with, if it’s too thick, thin it out with a little of the starchy pasta water. Fold in the basil and green onion at the last minute.

Transfer half of the pasta and cheese mixture to a lightly greased baking dish (I used about 4 quick sprays of PAM cooking spray). Sprinkle ½ cup of the mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer — add the remaining mozzarella cheese on top. Gently swirl a spoon or butterknife thru the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle the top with the bacon and breadcrumbs.

Bake in a 400 degree oven on the middle oven rack for 25-35 minutes, or until golden brown on top and bubbly all over.

Allow the dish to cool for about 10 minutes before you dive in (trust me, it’s molten-lava hot!).

Enjoy.

For more yummy recipes from Reesha you can visit her site at  CarnalDish.com

Today’s funnies..

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How to decide who to marry- The kids version

LOL Kids know best cause they’ve been on this earth before, I know it.

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