So I always try to
make everything I eat fun and exciting, as well as delicious of course.
My husband has been wanting some jam - filled cookies for christmas, but is going through chemo, so we are trying to
make everything we eat as clean and healthy as possible.
I would very much love to
make everything they ate from scratch but that simply isn't practical.
We have found ways to
make everything we ate before in a healthier way — for instance if we want chicken strips, we use pork rhinds, and butter and bake them.
I grew up in a family of creatives — my dad was an architect, my mum was very «crafty» (she grew and
made everything we ate and wore) and I went to a Steiner school, which worked well for my profound dyslexia and «outside the box» thinking.
People say eating off of white dishes makes food look the most appealing, but I totally disagree... Green
makes everything you eat look healthy and fresh... even if it's pizza;) The gold flatware is from Target!
Not exact matches
Making the point that
everything a user sees in his or her feed is there because another user shared it, Stamos wrote that Facebook is «like a pot luck... where everybody brings their own food from the outside, and the host decides how to arrange the buffet table based upon a model of what people like to
eat.»
This
makes for an easy way to earn points if you
eat out a lot since travel encompasses
everything from flights to taxi rides.
After showering I'll usually grab a bite to
eat, then I'll call my child and
make sure
everything is going ok with them.
To
eat it is to acquire a taste and an affinity for that which in
everything is above
everything — a taste and an affinity which will henceforward
make impossible for me all the joys by which my life has been warmed.
If you don't want to
eat there, don't but geesh stop
making such a big deal out of
everything
We use science in our daily lives and actual scientific proof for almost
everything we do in life, but we accept an imaginary friend such as God as the absolute truth and want to
make everyone
eat that junk like it's the universal truth.
If there was any other book claiming to be the authority on
everything that you kept having to
make excuses for like «Well, that part is ment as an allegory» or «God years are different than man years» or «Well, its says to not
eat shelfish or pork in the hebrew scriptures, but apparently God changed his mind later, but that part about ga y's stays» I don't think anyone would have given it a second look had it not been at the point of a sword.
Foodland Farms sees three different kinds of shoppers in its stores: those looking for fully prepared, ready - to -
eat food; customers who buy prepped product that they can cook at home; and those who want to
make everything themselves from scratch.
By now I am almost fully pledged vegetarian (I still
eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to
make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try
everything I can and enjoy home cooked meals
made with local basic ingridients the most!
If I ever come to St.Louis I'm not even going to
eat out... I'm just going to knock on your door and beg you to feed me because
everything you
make seems to pique my interest:) See ya soon, lady!
My son «hates» chicken but loves the nuggets I
make him haha When he asks me about it I just change the subject I'm only on day five and although I didn't
eat much sugar before, I found
everything with natural sugar in it (ex: sweet potatoes and butternut squash) way sweeter than I used too.
He's not gluten - free, I am, but he loves the fact that I
make more homemade items and he
eats everything I
make (even when I don't think it's that good).
Even though I only
made one batch, we've definitely been
eating our fair share of this dip with
everything from veggies, to sweet potatoes (sweet potato «toast» is pictured), to burgers, chicken, even a breakfast hash.
When
everything can be
eaten together it
makes cooking and packing up way easier.
No, these potatoes don't
make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to
eat before they want to
eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we
eat it on nearly
everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.
Even people that can / do
eat everything and can have a «traditional» cheesecake love it which
makes me smile.
Make one big awesome pot and
eat it for awesome lunches the rest of the week — it only gets better with time as
everything sits and marinates and soaks up each other's awesomeness (thank you, Janis Ian, for your brilliance).
And if you don't feel like
eating it this way, or you have a lots of leftover, as I had, just put
everything in your blender after they got cold and
make an old - fashioned cream of it.
You have to decide what you're
eating,
make your list, buy the ingredients, and then prepare
everything.
I menu plan, we never
eat out (our daughter has food allergies), we buy mostly organic, I
make our own cookies, etc, and cook almost
everything from scratch.
But I have been
making a ton of new recipes using the fresh herbs and also just pinching off a few leaves to throw on anything and
everything I
eat!
I magically start
eating more vegetables, I put better things on my skin, and I
make my own
EVERYTHING.
I
eat it with
everything... It's my go to for pasta, I mix it with olive oil for a salad dressing, I even spread it on my bread when I'm
making a sandwich!
I want to
make and
eat everything that she suggests.
Between sriracha and it's awesome cousin, sambal oelek, I add a bit of spice to pretty much
everything I
eat, including stir - fry, curry chicken noodle soup, and bizarro hashes I
make up for breakfast.
I have an immersion (stick) blender for pureeing big batches of soup right in the pot, but since dear Hubby doesn't
eat the same way I do, the Tribest
makes just the right amount of
everything else for me without a ton of leftovers, which means I am
eating FRESH
everything all the time.
I think the colors of these Caramelized Onion, Fig, and Goat Cheese Flatbreads are just beautiful — roasting the red onion and figs gives
everything a gorgeous purple color, and that
makes these flatbreads even more fun to
eat.
Please tell me I'm not the only person in the world that just realized you could melt chocolate and add
everything you love most to it, then
eat it like a custom
made candy bar.
Everything we
eat and drink — the food and beverage choices we
make day to day and over our lifetime — matters.
I have to say that since I cook dinner, the family
eats Paleo, and
everything I have
made from your site gets rave reviews from my hubby & kids.
Like
everything else, store - bought peanut butter can be full of chemicals and things you wouldn't want to
eat, so here's how to
make peanut butter at home — easily and under your control.
We
ate as many meals as we could outdoors, it
makes everything taste better.
Oh but in your home, I totally agree with your husband: you
make everything so good, def no need to
eat out.
Because I've
made this recipe and it's AH - Mazing... and I did
eat it with almost
everything I
ate for a week!!!
Even if it is a simple chocolate cake or vanilla sponge cake, the effect on the person who is
eating it is unimaginable It must be because the maker knows what all goes into it and the interest with which it is
made sets
everything apart.This is a very humble attempt to demonstrate how you can
make cake without an oven.
Sometimes I think I'm crazy when I
make everything homemade (time consuming), but at least I know what's in them and what she's
eating — plus these really are the best gluten free «sugar» cookies.
honestly I could
eat either steamed or roast cauliflower — though I know what you mean about roasting
making everything taste better!
Sometimes I
make appetizers so that I can add them to
everything else I
eat all week.
You'll love
making (and
eating)
everything from Vintage Amish Cinnamon Bread (p. 18) to Amish Mini Loaves (p. 16).
I have always loved feeding my body real food, but over the past few years, as my health was up and down, it didn't matter what I
ate as
everything made me feel awful.
I've really enjoyed
making (and
eating)
everything on your site and you book.
And I agree that it is great to see more and more REAL food products in stores these days, it
makes it more accessible for people to
eat good, healthy, food without having to prepare
everything.
And if all that isn't enough to
make you want to start putting cinnamon on
everything you
eat, did you know cinnamon can even boost the appearance of your skin and help protect against premature sun damage?
And when the lady in kindergarten
makes you
eat it by taking a tablespoonful of the cold veggies left in your plate, forcing your mouth open with her fingers and shoving
everything inside,
making you choke on the way, well, it is hard to like those particular veggies for a long time after that.