I’ve had a cast iron skillet for many years – but until a few months ago I never used it! I usually favored my non-stick cookware, but here’s a great explanation of why and how you should be cooking with cast iron. One of my favorite things is starting it on the stove and then finishing either under the broiler or in the oven.
Mango and Avocado in a salad? Sounds like a great combination.
While I prefer smoking at a lower temperature, this Lemon and Dill chicken preparation looks great. It might find it’s way onto our dinner table this week.
One of my revelations from my half marathon training last summer was that I could do more than I thought from a fasting state. During the summer time, I regularly went and ran reasonable distances (6-8 miles) without eating breakfast first. I knew it was reasonable, but some studies help back up my study of one. It also discusses the effect of exercisers to overcompensate in their post-workout meals.