Flavored milks are heavy in fat and sugar, but this plant-based recipe is lightened up using a base of oats and sweetened with stevia. Read More
This week we are slimming down at The Back Burner. Only seems appropriate with swimsuit season just around the corner. I am happy to say that I have been pretty good this year; but, with June only a month and a half way, I am feeling the pinch. Time to really buckle down with some slimming ideas. Here are a few ways, I like to slim down while still enjoying a juicy steak.
Every year there are certain months where everyone starting panicking to get ready for bikini season! I have found that instead of doing last minute freak outs its much easier to eat healthy. We wanted to write about our favorite slimmed down recipes that we go to because we want to make being healthy be simpler.
This week on The Back Burner my colleagues have been discussing a simple cooking technique we can all master. Poaching. I think poaching is terrific. But (once again) it leaves me grasping at straws. Poaching is not a technique typically associated with cocktails. Of course “poached” is a crude term indicating an elevated state of inebriation. But I’m not here to instruct you on methods for poaching, polluting or pickling your brain in any fashion. I’m here to show you more sophisticated ways to enjoy cocktails with restraint.
But somebody spent a lot of time coming up with “poached” as this week’s theme. It would be rude to ignore their hard work and just post whatever the heck I’m drinking this week. Besides I’m convinced these subjects are designed to challenge me. Read More