This page incorporates a recipe for a colorful, nutritious salad to serve for Thanksgiving dinner or on another festive event. With a citrus dressing and healthy greens, it tastes pretty much as good because it looks.
To serve, place cake on large platter. Pour the remaining 1/four cup rum right into a small frying pan and warmth over high warmth. Tilt the pan barely in order that rum catches fireplace (or use a match and candle for an electric range). Pour the flaming rum over cake and serve. Let the flames die down before cutting. Spoon the whipped cream into the hole heart of the cake. To serve, reduce into slices and add dollop with whipped cream. Serve with the left over rum sauce in a small bowl.
Combos of sugar, white flour, butter and trans fats are diabetes on a plate,” says Dr. Walter Willett, chair of the division of vitamin on the Harvard School of Public Health. Studies have linked these components to obesity and elevated rates of sort 2 diabetes. So when you're eating dessert most nights, you are asking for trouble, Willett says.
Preserve home made path mix in an hermetic container in the kitchen. Every week top it off, changing up the mix of nuts and dried fruits. No time for breakfast? Grab a handful. Heading for the airport? Fill a baggie for the airplane. Operating on fumes and dinner's not prepared? Hit the trail combine. A small amount is very filling, and it is all the time ready and waiting.
Peel the chayotes and cut into bite-size pieces. Boil or steam until tender but nonetheless firm (between 5 - 10 minutes relying on age of fruit). Drain and let cool. Thinly slice onions and put right into a salad bowl along with salt and vinegar. Combine and let sit 5 minutes. Add olive oil, mustard and thyme leaves. Add chayote and bacon, then mix and serve.