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|More Reasons to Eat Breakfast |
|When you skip breakfast it results in higher, less healthy cholesterol levels. Skipping breakfast also makes the body less sensitive to insulin. These effects could lead to increased health risks and weight
gain. So be good to yourself, eat breakfast. Try to include low/no fat dairy, whole grain cereals or breads, and seasonal fruits as often as you can.|
|Resonance Repatterning® sessions with Kimberly Rex, MS|
|Specialty: Energy Workers|
Resonance Repatterning® sessions with Kimberly Rex, MS get to the heart of what you need to experience integrity in your wellness and well-being by phone,Skype,in-person or proxy.
|Ancient Celtic Vibrations & Sacred Land Workshop (Ireland )|
|Date: Mar 10, 2016|
Experience how to increase your vibration/energy with Ireland's Jane Donald & Canadian's Maria O'Farrell Carr - Land Healings, Fairies 101, Sacred Sites & circles 101 & more...
|What Do I Make For a Gluten-Free Lunch?|
|Making adult-friendly gluten free lunches. Lunch for some is brought to work or school in a bag. For others it might be a business lunch at a restaurant or in a boardroom with a catered lunch that likely does not include anything gluten free. Others skip lunch altogether and grab a quick coffee and donut mid afternoon to tide them over until dinner. How do you make the transition to gluten free keeping in mind the varying lunch styles and everyday situations you may be faced with?|
|Irish Soda Brown Bread (No Yeast)|
Description: Baking is back and everyone wants a slice.
The truth is, though, that in some parts of the world, baking never went away. In some parts of the world, long walks end in buttered brown bread and huge mugs of tea. In some parts of the world, smoked salmon must be eaten with an oven-fresh loaf and a squeeze of lemon.
We happen to know where that part of the world is.
The Food Revolution sped through Ireland and its legacy is a tasty one. Foraging is a food trend favourite and Burren Lamb is gracing plates from Clare to Canberra. Galway and Louth oysters are making their way steadily up the list of most delicious delicacies, and cafés have embraced the cappuccino as a long lost beverage brother.
In short, Ireland is tasty.
But no matter how funky food gets or how innovative chefs become, a country should always save space for the classics.
In Ireland’s case, that classic is Soda Bread.
Baked is beautiful
“People are waking up to the smell of real bread again – I’m thrilled and delighted.”
“When you think about it – it’s a complex carbohydrate, it’s full of fibre, and it keeps you full for much longer than a slice of processed white bread would. It’s also seriously delicious.”