Charcuterie Examples

 

https://www.eatingwell.com/article/7942859/how-to-make-a-healthy-charcuterie-board/

Pictured recipe: Nordic Appetizer Board

From the classic slab of meats and cheeses to unique, fun twists like "jarcuterie" and charcuterie sticks, you're almost guaranteed to find some version of a charcuterie board at any gathering you go to—and for good reason. Charcuterie boards are not only an easy appetizer to assemble, but they can also be made ahead of time. Plus, charcuterie boards offer a variety of options, so everyone is bound to find something they want to snack on. Learn how to make a healthy charcuterie board with these six easy tips.

Related: These Are Going to Be the 6 Biggest Charcuterie Trends in 2022, According to Aldi

How to Make a Healthy Charcuterie Board

1. Choose Whole Grains

When it comes to the bread and crackers on a charcuterie board, choose whole-grain versions. Whole grains have a wealth of health benefits, including being packed with fiber, B vitamins and protein. Many whole-grain crackers often include other ingredients like nuts and seeds, which add texture, flavor and nutrition. For suggestions, check out the best crackers to buy, according to a dietitian. Or, if you're looking for a low-carb alternative, you can skip the bread and crackers and make your own crisps, like these Cauliflower Chips or Parmesan Crisps.

Pictured recipe: Winter Charcuterie Board

2. Add Nuts

Nuts are a healthy snack at any time, and they add a delicious crunch to any spread. Each type of nut has its own nutrition profile, but as a whole, nuts are a great source of plant-based protein and are high in healthy fats, while being lower in saturated fats. To keep it simple, you can add a bowl of store-bought nuts to your next charcuterie board. Or, take it up another level and make one of these spiced nut recipes, like Everything-Seasoned Almonds or Rosemary-Garlic Pecans, for a boost of flavor.

Related: 6 Healthiest Nuts to Snack On

3. Load Up on Fruits & Veggies

When you're assembling a charcuterie board, be sure to add plenty of fruits and veggies! Not only do they pair well with meats and cheeses, but they're also a healthy way to add color and nutrients to the board. Many charcuterie boards feature dried fruit, like apricots or figs, for a touch of sweetness. Just be sure to look for dried fruit that's unsweetened, and check the label for added sugars. You could also opt for fresh fruit as well.

When it comes to veggies, the options are endless. From carrot sticks to cucumber slices, add any raw veggies your heart desires! To make everything consistent, be sure they're cut into bite-size pieces so you and your guests can easily munch.

Pictured recipe: Vegan Charcuterie Board

4. Choose the Right Meats & Cheeses

The selection of meats and cheeses is arguably the most important part of any charcuterie board. When it comes to choosing the meat, we recommend limiting cold cuts like turkey or ham, which can be high in sodium and saturated fat (not the best if you're following a heart-healthy diet). Instead, look for meat that is leaner or labeled reduced- or low-sodium. Meanwhile, options like prosciutto and salami might not be the healthiest choice, but they are popular on a charcuterie board, and we're big fans of eating anything in moderation (just don't eat a charcuterie board every day).

Whether it's soft, hard, stinky or spreadable, there are many options when it comes to cheese. While budget is certainly a factor, any cheese you select is bound to be delicious. Plus, cheese has some great potential health benefits, like improving cholesterol and lowering risk of developing diabetes. For suggestions, check out the six healthiest cheeses you need to buy, which include charcuterie-board favorites like goat cheese and mozzarella.

Pictured recipe: Niçoise Party Board

ITALIAN CHOPPED SALAD

HANDS-ON 10 MIN.

TOTAL 10 MIN.Also known as Incan Red Drops, sweety drop peppers are tiny, teardrop-shaped peppers with a sugar-like tangy sweetness. Look for them alongside other canned or jarred peppers or in specialty food stores.

• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. balsamic vinegar
• 2 tsp. fresh lemon juice
• ¼ tsp. ground black pepper
• 6 cups chopped romaine lettuce
• 1 cup multicolored cherry tomatoes, halved
• ½ cup thinly sliced red onion
• ½ cup thinly sliced cucumber
• ¼ cup sweety drop peppers or pepperoncini
• 1 cup canned chickpeas, toasted
• 2 oz. Parmesan cheese, shaved

1. Whisk together olive oil, vinegar, lemon juice, and black pepper in a large bowl. 
2. Add lettuce, tomatoes, onion, and cucumbers to olive oil mixture and toss to combine. 
3. Arrange lettuce mixture on a platter and top with sweety drop peppers, chickpeas, and Parmesan.

Toasted Chickpeas

1. To toast chickpeas, preheat oven to 425°F. 
2. Line a large rimmed baking sheet with aluminum foil. 
3. Coat chickpeas with olive oil–flavored cooking spray; place in a single layer on baking sheet. 
4. Bake at 425°F until crispy and toasted, 20 to 25 minutes

SERVES 4 (serving size: about 2 cups) CALORIES 256; FAT 15g (sat 4g, unsat 9g); PROTEIN 10g; CARB 20g; FIBER 5g; SUGARS 6g (added sugars 1g); SODIUM 245mg; CALC 22% DV; POTASSIUM 9% DV

Charred Shrimp, Pesto & Quinoa Bowls

Video Recipe 

Ingredients

• ⅓ cup prepared pesto
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound peeled and deveined large shrimp (16-20 count), patted dry
• 4 cups arugula
• 2 cups cooked quinoa
• 1 cup halved cherry tomatoes
• 1 avocado, diced

Instructions 

Step 1

Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Step 2

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Step 3

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Tips

To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Serving Size: 

2 1/2 cups

Per Serving:

 

429 calories; protein 30.9g; carbohydrates 29.3g; dietary fiber 7.2g; sugars 5g; fat 22g; saturated fat 3.6g; cholesterol 187.5mg; vitamin a iu 1125.6IU; vitamin c 14.4mg; folate 108.9mcg; calcium 205.4mg; iron 2.9mg; magnesium 130.5mg; potassium 901.1mg; sodium 571.4mg; thiamin 0.2mg.

Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema

 

Active:

30 mins

Total:

30 mins

Servings:

4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon finely chopped chipotle chile in adobo
• 3 tablespoons avocado oil, divided
• 1 avocado, pitted and peeled
• ½ cup roughly chopped cilantro, plus 2 tablespoons , divided
• 4 tablespoons low-fat plain yogurt
• 1 tablespoon lime juice
• ½ teaspoon salt, divided
• ¾ teaspoon ground cumin, divided
• ¾ teaspoon garlic powder, divided
• 4 cups cauliflower rice (see Tip)
• 4 scallions, sliced
• 2 tablespoons water
• 1 cup canned no-salt-added black beans, rinsed and warmed
• 1 cup fresh or frozen corn kernels, warmed
• Lime wedges for serving

Instructions Checklist

Step 1

Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.

Step 2

Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.

Step 4

Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.

Step 5

To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.

Per Serving:

 402 calories; protein 32.1g; carbohydrates 28.3g; dietary fiber 10.1g; sugars 4.4g; fat 20g; saturated fat 2.5g; cholesterol 183.3mg; vitamin a iu 707.9IU; vitamin c 54.1mg; folate 110.6mcg; calcium 157.2mg; iron 2.7mg; magnesium 110.6mg; potassium 1002.7mg; sodium 481.5mg.

20-Minute Garlic Lemon Butter Shrimp

 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients:

• 1 pound large shrimp, peeled and de-veined
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• 4 - 5 cloves garlic, minced
• juice of 1 lemon
• fresh chopped parsley, for garnish (optional)

Instructions:

1. Melt the butter in a skillet over medium heat. Add the shrimp, Italian seasoning and salt and pepper, to taste. Cook until shrimp turn pink, about 4-5 minutes.
2. Add the garlic and cook another minute.
3. Pour in the lemon juice and stir. Garnish with parsley and serve. 

20-Minute Spicy Skillet Shrimp Recipe

 

Prep Time: 15 minutes to overnight to marinate

Cook Time: 5 minutes

Total Time: 20 minutes to 24 hours

Servings: 3 to 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon olive oil, for cooking
• 1/2 lemon

Marinade

• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• crushed red pepper flakes, to taste

Instructions:

1. Combine all the marinade ingredients in a plastic food storage bag. Season the shrimp with salt and pepper and add them to the marinade. Seal and refrigerate about 15 minutes and up to overnight.
2. When ready to cook, heat the 1 tablespoon olive oil in a skillet. Add the minced garlic and cook 30 seconds. Add the shrimp and cook over medium-high heat until cooked through, about 5 minutes. Squeeze some lemon juice over the shrimp and serve. 

Riced cauliflower

INGREDIENTS

• 2 large eggs
• Kosher salt
• 4 medium scallions
• 1 cup diced, cooked ham (about 4 1/2 ounces)
• 2 cloves garlic
• 1 (1/2-inch) piece ginger
• 16 ounces fresh or frozen riced cauliflower (about 4 1/2 cups, do not thaw)
• 1/2 cup frozen peas (do not thaw)
• 2 tablespoons tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons plus 1 teaspoon vegetable oil, divided
• Freshly ground white or black pepper

INSTRUCTIONS

1. Place 2 large eggs in a small bowl, season with a pinch of kosher salt, and whisk with a fork until broken up with no streaks of egg white.
2. Thinly slice the dark green parts from 2 large or 4 medium scallions (about 1/4 cup).
3. Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice the white and light green parts of the scallions (about 3 tablespoons). Dice 4 1/2 ounces cooked ham if needed (about 1 cup). Finely chop 2 garlic cloves. Peel and finely chop 1 (1/2-inch) piece ginger until you have 1 teaspoon.
4. Measure out 16 ounces cauliflower rice. Measure out 1/2 cup frozen peas, 2 tablespoons tamari or soy sauce, and 1 teaspoon toasted sesame oil.
5. Heat 1 tablespoon of the vegetable oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the ham mixture and stir-fry until fragrant and the scallion whites are tender, about 1 minute.
6. Add 1 tablespoon of the vegetable oil and let heat for a few seconds. Add the cauliflower rice (break up the frozen rice if needed into smaller clumps before opening the package) and stir-fry until the rice is heated through and tender, 3 to 4 minutes. Add the peas and tamari or soy sauce and stir-fry for 1 minute.
7. Push the cauliflower mixture to one half of the pan. Drizzle the open space with the remaining 1 teaspoon vegetable oil, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 1 minute.
8. Remove the pan from the heat. Drizzle with the toasted sesame oil, sprinkle with the scallion greens, and toss to combine, incorporating the eggs into the rice mixture. Taste and season with kosher salt and pepper as needed.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Cocktail Party Food/Drink Ideas

 Shopping List

Spiced honey

Gherkins

Pear

Grapes 

Olives

Stuffed pepper

La bomba

Bread

Endives?

Meatballs

Sauce

Basil

Burrato Boards - https://playswellwithbutter.com/burrata-cheese-board/

Cocktails - https://apple.news/Ab3Nt1wCNTy-_cPsWnNLDgQ

Skillet Brie - https://www.delish.com/cooking/recipe-ideas/a20845695/campfire-caprese-brie-recipe/

Skillet Brie -https://www.delish.com/cooking/recipe-ideas/a20845695/campfire-caprese-brie-recipe/

Perfect cheese and wine pairings - https://apple.news/AzKgVxqQHR3S4gzUWs5JmuA

Air Fryer toast

Ingredients

Toast Ingredients

2 slices Bread Any type, any thickness

Toast Instructions

• No need to preheat

• Add your bread to the air fryer basket. 
• Set the temperature to 400° F | 204° C, and air fry for 4 minutes. 
• If you have very thin sliced bread, your toast will probably be done in 3 minutes. 
• If you like your toast dark, add 30 seconds more.
• Due to the nature of the air fryer fan, during the end of your toasting, you may hear your toast moving around in the air fryer, this is no reason for alarm. The moisture has now left your bread.

 

Bulgur Salad

 

• 1 cup of bulgur
• 2 diced cucumbers
• 1 (15-oz) can of chickpeas, rinsed and drained
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• ½ cup crumbled feta cheese
• ½ cup salted pistachios, chopped

1. Cook bulgur according to package instructions, and allow to cool completely.
2. In a large bowl, stir together all ingredients until well combined.
3. Add dressing
4. Serve right away, or move to an airtight container to store in the fridge for up to a week.

Chickpea Tuna Salad

 

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon nonpareil capers, rinsed and chopped
• 1 tablespoon finely chopped shallot
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 (6.7 ounce) jar oil-packed tuna, drained
• 1 cup halved cherry tomatoes
• 1 cup thinly sliced English cucumber
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 3 tablespoons extra-virgin olive oil
• 3 cups baby spinach

Directions

1. Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.
2. Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.
3. Whisk oil into the lemon juice mixture until fully incorporated. Spoon about 5 tablespoons of the dressing into the chickpea mixture; toss to coat.
4. Add spinach to the remaining dressing in the large bowl; toss to coat. Divide the spinach evenly among 4 plates; top each plate with 1 1/4 cups chickpea mixture. Serve immediately.

To make ahead

Prepare through Step 3 and refrigerate in an airtight container for up to 1 day.

Nutrition Facts

Serving Size: 3/4 cup spinach & 1 1/4 cups chickpea mixture Per Serving: 357 calories; fat 19g; cholesterol 30mg; sodium 555mg; carbohydrates 23g; dietary fiber 6g; protein 21g; sugars 3g; niacin equivalents 6mg; saturated fat 5g; vitamin a iu 1869IU; potassium 505mg.

Après Ski, An Old Fashioned Variation

 

Ingredients

• 1 1⁄4 OZ. PECAN-INFUSED BOURBON (MCLUEN USES BUFFALO TRACE)
• 1⁄2 OZ. AMARO NONINO
• 1⁄4 OZ. BLENDED SCOTCH WHISKY
• 1⁄4 OZ. RICH DEMERARA SYRUP (2:1)
• 3 DASHES ANGOSTURA BITTERS

Preparation

Stir all of the ingredients with ice, strain into a rocks glass over a single large ice cube, then garnish.

Pecan-Infused Bourbon: In a small skillet over medium heat, toast 150 grams of pecans until lightly golden, about 5 minutes. Combine the nuts with one 750 ml. bottle of bourbon (McLuen uses Buffalo Trace) in a sealable, non- reactive container, such as a glass jar. Store in a dark, cool place for 1 week, then strain through a fine mesh strainer or cheesecloth. If any particles remain, strain again through a coffee filter. The infused bourbon will keep at room temperature for 1 month. To make the infusion by sous vide, set the temperature on the immersion circulator to 145 degrees F. Combine the toasted pecans and bourbon in a sealable, heatproof bag and place in the water bath for 2 hours. Transfer the bag to an ice bath and cool to room temperature, then strain and bottle for use.

Savory Oatmeal with Cheddar and Fried Egg

This savory oatmeal is a great way to switch up your breakfast routine. If you don't want to bother with frying up an egg in another pan, you can also crack the egg into the oatmeal when it is nearly done cooking. 

Prep Time2 mins

Cook Time8 mins

Total Time10 mins

Ingredients

• 1/4 cup dry quick-cooking steel cut oats
• 3/4 cup water
• salt and pepper
• 2 tablespoons shredded white cheddar cheese add more if you like
• 1 tsp coconut oil divided
• 1/4 cup diced red pepper
• 2 tablespoons finely chopped onions
• 1 large egg
• Optional Toppings
• chopped walnuts
• sliced green onions
• za'atar

Instructions

Stovetop Method

Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.

Microwave Method

Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. (See note 1) If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.

Cook Vegetables & Egg

1. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
2. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
3. Top with chopped walnuts, green onions, and za'atar, if you like.

Notes

• Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions
• If you want an even lighter meal, use coconut oil spray instead of coconut oil.
• If you have any leftover cooked vegetables from the day before, just warm them up and add them to your oatmeal.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 18g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 201mg | Sodium: 178mg | Fiber: 3g | Sugar: 3g

Creamy Tuscan Chicken

Delish Mag

SERVES 4 • TOTAL TIME 40 MIN

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1⅓ c. cherry tomatoes, halved
• 3 c. packed baby spinach
• ⅓ c. heavy cream
• ¼ c. freshly grated Parmesan

1. In a large skillet over medium heat, heat oil. Add chicken and season with oregano, salt, and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a plate.

2. Melt butter in skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst. Add spinach and cook until it begins to wilt.

3. Stir in heavy cream and Parmesan and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 minutes more. —LENA ABRAHAM

READER REVIEWS

“I swap in sun-dried tomatoes for the cherry tomatoes and use the oil from the jar to cook the chicken. Serve over spaghetti. My husband’s favorite dish yet (we’ve been married eight months!).”

“I added mushrooms with the tomatoes. Serve it over rice and pour some of that sauzzz on top.”

Fried Mashed Potato Balls

 

Ingredients

• 1 container (24 ounces) refrigerated mashed potatoes (such as Simply Potatoes, Traditional)
• 3 ounces sharp Cheddar cheese, shredded (about ¾ cup)
• ¼ cup cooked and crumbled bacon (3 [1 ounce] slices)
• 2 tablespoons thinly sliced fresh chives, plus additional to garnish
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 cup plus 2 tablespoons all-purpose flour, divided
• ½ teaspoon kosher salt, divided
• 3 large eggs, beaten
• 1 ½ cups cups panko (Japanese-style breadcrumbs)
• Vegetable oil, for frying

Instructions Checklist

Step 1

Stir together cold mashed potatoes, cheese, bacon, chives, garlic powder, pepper, 2 tablespoons of the flour, and ¼ teaspoon of the salt in a large bowl until combined. Place remaining 1 cup flour in a shallow dish. Place beaten eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Using a 1 ½ -inch cookie scoop, portion mashed potato mixture; roll into balls with hands. Dredge ball in flour; shake off excess. Dip ball in eggs, letting excess drip off; roll in panko, gently pressing to adhere breadcrumbs to egg. Place on a parchment paper-lined baking sheet. Repeat with remaining mashed potatoes. Refrigerate, uncovered, 15 minutes.

Step 2

Meanwhile, heat 1 inch of oil in a large cast-iron skillet over medium-high until deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, add coated potato balls; fry, stirring frequently, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with remaining balls. Sprinkle with remaining salt while still hot. Garnish with additional chives, if desired.  

Wall Art examples

 

Home Looks

•  https://www.cb2.com/gq/1?utm_source=facebook&utm_brand=gq&utm_social-type=owned&utm_medium=social&mbid=social_facebook&fbclid=IwAR33_FXiDcHO1CiYVy0ekex5ZbwcH9Fdah5nrfEa_uSGRerGkc2efKNyypo
• https://www.elephantstock.com/products/man-of-paris-multi-panel-canvas-wall-art?variant=31470935113811
• https://www.elephantstock.com/products/man-with-whiskey-glass-canvas-wall-art?variant=39408103260243
• https://www.elephantstock.com/products/venice-gondolas-morning-view-multi-panel-canvas-wall-art?variant=32273682202707
• https://www.elephantstock.com/products/grand-canal-venice-sunset-multi-panel-canvas-wall-art?variant=39275823169619
• https://www.elephantstock.com/products/san-giorgio-maggiore-by-twilight-multi-panel-canvas-wall-art?variant=32377186484307
• https://www.elephantstock.com/products/pulp-fiction-i-multi-panel-canvas-wall-art?variant=31343130083411
• https://fineartamerica.com/featured/mia-snorting-watercolor-naxart-studio.html?product=framed-print
• Favourite Pulp - https://fineartamerica.com/featured/legendary-mia-wallace-watercolor-naxart-studio.html?product=framed-print
• https://www.etsy.com/ca/listing/999859509/pulp-fiction-retro-modern-vintage?ref=lx_share
• https://www.elephantstock.com/products/mia-wallace-pulp-fiction-multi-panel-canvas-wall-art?variant=31294893424723
• https://society6.com/product/bodhis-surfboard-point-break_print?sku=s6-21225907p4a1v45
• https://fineartamerica.com/featured/no455-my-point-break-minimal-movie-poster-chungkong-art.html?product=canvas-print

Clocks

https://www.amazon.com/OCEST-Thermometer-Waterproof-Non-Ticking-Decorative/dp/B099WRMM2H

https://www.amazon.com/Windy-Hill-Collection-Decorative-WC9-EA6063/dp/B07SB2R66T

Car

https://fineartamerica.com/featured/porsche-993-1998-mark-rogan.html?product=framed-print

Nirvana

https://fineartamerica.com/featured/porsche-993-1998-mark-rogan.html?product=framed-print

https://www.etsy.com/ca/listing/960450532/smells-like-teen-spirit-by-nirvana?ref=lx_share

 https://www.etsy.com/ca/listing/874740274/all-apologies-by-nirvana-digital?ref=lx_share

 

Bourdain

• https://fineartamerica.com/featured/anthony-bourdain-collage-david-hinds.html?product=art-print
• https://fineartamerica.com/featured/1-anthony-bourdain-in-his-car-premium-artman.html?product=canvas-print
• https://fineartamerica.com/featured/7-anthony-bourdain-premium-artman.html?product=canvas-print

 

glassware

 https://www.cocktailemporium.com/products/speakeasy-coupe

https://www.cocktailemporium.com/collections/martini-glasses/products/lsa-borough-martini-glasses-set-of-4 

https://www.cb2.ca/dont-spill-your-martini-glass/s529747

https://www.cb2.ca/marie-coupe-cocktail-glass/s465018

Martini glassware

 Martini glasses

Art - Slim Aarons

 Art and Books

• https://fineartamerica.com/collections/slim+aarons?page=4
• https://www.chapters.indigo.ca/en-ca/books/search/?keywords=slim+aarons
• https://fineartamerica.com/featured/giacomo-montegazza-slim-aarons.html?product=canvas-print
• https://fineartamerica.com/featured/poolside-bar-slim-aarons.html?product=art-print
• https://fineartamerica.com/featured/funk-in-tuscany-slim-aarons.html?product=art-print
• 
  

Art - Rome Prints

https://www.etsy.com/ca/market/rome_print

5 Minute Salad

 

While lunch serves as a much-needed pause button in the middle of your busy day, it doesn't need to take up too much time at all to be completely satisfying. When functional medicine doctor Mark Hyman, MD, is in a hurry, he turns to a nutrient-dense easy salad for lunch.

"It’s called a fat salad," says Dr. Hyman in an Instagram post. "And why do I call it a fat salad? It’s full of powerful plant-based compounds that help you stay healthy and fats that help you stay full and speed up your metabolism. The beauty of this meal is, you don’t need a whole fancy kitchen. You just need a knife and a couple of spoons."

The salad is full of arugula, olives, pumpkin seeds, tomatoes, avocadoes, artichokes, and canned wild salmon. Arugala has the most calcium out of all the salad greens, is also packed with antioxidants like vitamins A, C, and K and manganese. Olives, avocadoes, and salmon are great sources of healthy omega-3 and omega-6 fats. Tomatoes are high in vitamin C, which can help with iron absorption, beefs up your immune system, and can protect against issues like cataracts. Artichokes have tons of polyphenols that can help your body fight against harmful agents like ultraviolet rays, radiation, and some pathogens. And pumpkin seeds have a lot of magnesium, a mineral that aids in energy creation, muscle relaxation, and nervous system regulation.

"The key is to have all the staple ingredients in your kitchen that stay good for a long time at all times such as olive oil, vinegar, salt and pepper, pumpkin seeds, mustard, and canned artichokes," he says. "But you also want to go get fresh ingredients like tomatoes or avocados. I like to use arugula because I don’t have to chop it—I can just throw it right in. If I want extra protein, I like to add canned wild salmon because it’s fast and easy."