Top 10 Ice Cream Flavors in America!
List of the top 10 best ice cream flavors you need to try! Here are the top 10 flavors and some to enhance that ice cream cup of yours. What are you favorite ice cream flavors?
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Here are the Top 10 Best Ice Cream Flavors 2021! Whether it’s the extravagant gelatos found in Italy or the rolled ice cream found on the streets of Bangkok, people throughout the world love this frozen treat.
Almost everyone loves ice cream, especially on a hot summer day, but we can't seem to all agree on is which flavor is best. If you enjoyed this video list of the top 10 best ice cream flavors in 2021 you need to try in the United States of America and around the world. Comment: #icecream #icecreamfavors #babbletop
TIMESTAMPS:
0:00 Best Ice Cream Flavors You Need To Try!
0:23 Chocolate
1:39 Butter Pecan
2:59 Strawberry
4:20 Chocolate Chip Cookie Dough
5:47 Hazelnut Chocolate
7:10 Cookies and Cream
8:49 Lemon
10:07 Salted Caramel
11:35 Pistachio
13:20 Vanilla
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All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).
Bibimbap Bowls and Spicy Sriracha Green Beans with Kelley Williamson, The Plant Based Kitchenista
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
If you would like to join me and Kelley at Rancho La Puerta please4 email Help@ChefAJ.com to be put on the waiting list.
Plant Based Kitchenista
plantbasedkitchen.com
Email: kelley@plantbasedkitchen.com
Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches.
YouTube: - Plant Based Kitchenista
Plant Based Kitchenista
plantbasedkitchen.com
Email: kelley@plantbasedkitchen.com
BimBimBap Bowl
(makes 3 to 4 Servings)
Ingredients
1 red bell pepper, thinly sliced
1 small zucchini, long, thin slices
1 yellow squash, round thin slices
1 red onion, thinly sliced
8 ounces mushrooms, thinly sliced
1 ear of corn, grilled and then sliced from the cob
2 tablespoons vegetable broth, divided
Sea salt and black pepper to taste
4 cups brown rice, cooked
1/3 cup of vegan kimchi
1 tomato, sliced
1 scallion, thinly sliced
3 to 4 radishes, thinly sliced
Sauce:
4 tablespoons gochujang
1 tablespoon date paste
1 tablespoon rice vinegar
1 to 2 tablespoons water
Directions:
Heat a grill pan over medium-high heat. Toss the pepper, zucchini, red onion, and corn in vegetable broth and then sprinkle with sea salt and black pepper (optional). Grill, flipping from time to time, until soft and with grill marks.
After the corn has cooled, slices the corn off the cob and set aside.
Divide the warm rice between 4 bowls and top with the grilled veggies (make it pretty), kimchi, tomatoes, green onions, and sesame seeds. Serve with the sauce.
Spicy Sriracha Green Beans
(Makes 3 to 4 servings)
Ingredients:
1-pound green beans, washed + trimmed
Sauce
2 tablespoons low sodium soy sauce (gluten-free or regular)
2 tablespoons sweet chili sauce
1 tablespoon Sriracha plus extra to taste
1 teaspoon minced garlic
1-2 teaspoons toasted sesame seeds (optional)
Vegetable broth, as needed.
Directions:
Fill a large pan with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes.
While the green beans cook, fill a large bowl with ice water and set aside. Next whisk together your sauce by combining soy sauce, sweet chili sauce and Sriracha.
Drain your green beans and then add them to an ice water bath to halt the cooking process, then drain once cool. This takes about a minute.
Reduce burner to medium heat and sauté minced garlic and a tablespoon of the vegetable broth for 30 seconds, or until fragrant and simmering, then return your green beans to the pan. Mix well to coat the green beans with the garlic. Add your sauce ingredients and allow to simmer for a couple minutes, uncovered, to thicken the sauce. One desired tenderness is reached they're ready to eat!
30: Health + Happiness with Joy Bauer, MS, RDN
What's the secret to being both healthy and happy? One of the country's top dietitians, Joy Bauer, weighs in with her nourishing and joyful approach (pun intended) to living your best life. Joy is best known for her work as health and nutrition expert for the TODAY show and her new hit NBC show, Health + Happiness. Joy is the founder of Nourish Snacks, and she's the author of 12 New York Times best-selling books. She's a mom of three and loves to cook for her family.
Today, Joy is going to share her favorite recipes, healthy eating habits, and culinary inspiration with the podcast audience. We will also discuss Joy’s favorite ways to eat vegetables, including a truly tasty Zucchini Linguini with meatballs. You do not want to miss out on all of Joy’s sage advice about how to be healthy and happy!
You can read the full show notes at lizshealthytable.com
KELLI'S KETO KITCHEN....keto cheesecake
Keto/LCHF
Crust
1.5 cps of chopped pecans, blended...1/2 cp at a time
2 tbsp sweetener of your choice
1 tbsp melted butter
1 tsp cinnamon *optional
Filling
2 8oz blocks cream cheese
2 eggs
2 tbsp lemon juice
3/4 tsp vanilla
1/4 cp of sweetener *add more for your taste if need be
Beat till creamy
Bake @ 325° for 35 mins
Cool for 1.5 hours
ENJOY ????