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BOSTON (Oct. 22, 2018)—The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University has awarded the school's inaugural $100,000 Jean Mayer Prize for Excellence in Nutrition Science and Policy to two individuals and two organizations for their collective efforts to raise awareness of the risks of diet-related disease and advocacy for policies that champion better nutrition for younger generations.

The Jean Mayer Prize is a new biennial award, supported through a gift to the Friedman School from John Hancock, to recognize outstanding achievement and work in science and/or policy related to food and nutrition. Named for the 10th president of Tufts University and a leading nutrition scientist, the award honors leaders who continue Jean Mayer's legacy of advocating for policies and programs to reduce hunger and poor nutrition and to improve diet quality for all.

At an Oct. 18 celebration on Tufts’ Boston Health Sciences campus, the 2018 prize was awarded to:

  • Tom Harkin, who served Iowa's 5th Congressional District in the U.S. House of Representatives from 1975 to 1985 and was a U.S. senator from 1985 to 2015. During his time in the Senate, Harkin served as chairman of the Committee on Health, Education, Labor and Pensions, and the Committee on Agriculture, Nutrition and Forestry.
  • Tom Vilsack, 40th governor of Iowa and the nation's 30th secretary of agriculture. He is now president and CEO of U.S. Dairy Export Council.
  • The Center for Science in the Public Interest (CSPI), a nonprofit health-advocacy group that focuses on nutrition and food safety. Based in Washington, DC, CSPI represents nearly 500,000 subscribers to its Nutrition Action Healthletter.
  • Mission: Readiness, an organization including 700+ retired admirals, generals, and other top military leaders that aims to strengthen national security by ensuring children stay in school, stay fit, and stay out of trouble. Their reports on nutrition and military readiness include "Too Fat to Fight" and "Unhealthy and Unprepared," which was released earlier this month.

Margo G. Wootan and Dr. Peter G. Lurie accept on behalf of CSPI (Caitlin Cunningham for Tufts University)At the event, CSPI president Dr. Peter G. Lurie and vice president for nutrition Margo G. Wootan accepted on behalf of the organization and retired Rear Admiral James A. Barnett, Jr., U.S. Navy, and retired Brigadier General Allyson R. Solomon, U.S. Air Force, accepted on behalf of Mission: Readiness.

One example of the recipients’ dedication to providing healthier food for America's children is their support of the Healthy, Hunger-Free Kids Act of 2010, bipartisan legislation aimed at expanding children's access to healthy school meals. This landmark act updated school, afterschool, and early childcare meal standards across the U.S. and has led to children eating healthier school meals with more whole grains, fruits, vegetables, healthy proteins, and dairy.

"Food plays a central role in multiple national challenges, including hunger and well-being, healthcare costs and disparities, environmental sustainability, and national security," said Dariush Mozaffarian, M.D., Dr.P.H., dean of the Friedman School. "Solving these multifaceted challenges requires support and commitment from leaders who understand the importance of improving nutrition to improve the health of our country now and in the future. The recipients of our first Jean Mayer Prize are these leaders."

Tom Vilsack accepts the Jean Mayer Prize on Oct. 18, 2018 (Caitlin Cunningham for Tufts University)The recipients shared the $100,000 prize. Harkin asked to have his share directly donated to the Harkin Institute for Public Policy & Citizen Engagement at Drake University to support work in nutrition, health and wellness. Vilsack asked to have his share directly donated to the Community Foundation of Greater Des Moines, which promotes donating to charities, improves lives by connecting donors with causes they’re passionate about, and provides guidance on community issues.

"Many of the everyday things we do, including what and how we eat, play a role in how long and well we live," said Brooks Tingle, president and CEO of John Hancock Insurance. "Incentivizing healthier choices is at the core of our business and we fundamentally believe in helping customers take steps to live longer and healthier. We've seen it truly change lives. We are proud to collaborate with the Friedman School and congratulate today's Jean Mayer Prize recipients for the well-deserved recognition of their work to improve the nutrition and overall health of our society."

Jean Mayer was a leading nutrition scientist whose work helped clarify the nature of hunger and obesity. In addition to his 16-year tenure as president of Tufts, he was the author of 750 scientific papers and 10 books, and one of the principal organizers of the 1969 White House Conference on Food, Nutrition and Health, the first and still only gathering of experts from medicine and nutrition, industry, government and more to outline solutions to hunger and poor nutrition among low-income Americans. The conference’s recommendations led to, among other things, the expansions of food stamps and the school lunch program.

The day also included a panel event on the Friedman School’s 40 years of work applying research to identify the role nutrition plays in leading healthier lives.

###

About the Friedman School of Nutrition Science and Policy at Tufts University

The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University is the only independent school of nutrition in the United States. The school’s five divisions – which focus on questions relating to nutrition and chronic diseases, molecular nutrition, agriculture and sustainability, food security, humanitarian assistance, public health nutrition, and food policy and economics – are renowned for the application of scientific research to national and international policy.




Source: https://now.tufts.edu/news-releases/recipients-inaugural-100k-jean-mayer-prize-nutrition-science-policy-announced

As I surveyed the financial wreckage of my life in the aftermath of the collapse of my veterinary practice, the hardest pill to swallow was the liquidation of my personal retirement savings. I had been forced to withdraw the funds to pay off business debts and conceding that money to my failure left a gaping hole inside of me. That was 10 years of carefully setting aside money toward my future. Even at my lowest points, I had continued to contribute to that fund, and the loss of time and compound interest it represented left me raw. Would I ever see a day where I could afford to not work? Was I destined to be a senior citizen living off welfare or relying on my children for food and shelter? I found work as an associate veterinarian in a neighboring practice and slowly pulled my life back together. It was a long process and the hits kept coming. We all hear about businesses going under but few people ever talk about the details. I found myself in a very lonely place with no one to turn to for concrete advice on how to go forward. The unpaid property loans kept chasing me as I had guarantees with the bank in question. When the bank took action to try and garnish my wages, it was a terrifying new low. Left with little choice, I arrived at the doorstep of personal bankruptcy to extricate myself from the crushing volume of the debt I owed.

I never understood what bankruptcy was before meeting with a trustee to determine what my options were. Our society treats bankruptcy as a taboo more shameful than divorce or suicide. The impression I always got from the adults I knew was that bankrupts are horrible failures who have ended up in disgrace because they are bad at not just money but life. My first meeting with my bankruptcy trustee was both terrifying and an immense relief. Here was a professional who could assess my situation and give me options. He explained the difference between a consumer proposal and a bankruptcy and what decisions I would have to make. That was the most empowering aspect. Realizing that choice still existed and that I was not running away from my problems but achieving a state where my creditors would receive equitable treatment, and I would not be permanently financially crippled.

 

At its simplest, bankruptcy is a legal action which allows a debtor to get relief from overwhelming financial obligations so that they can continue to be a contributing member of society. The debtor must make payments to a trust over a prescribed period of time and may have to relinquish assets to the bankruptcy as well. At the termination of the bankruptcy, the trustee will disperse the funds collected to the creditors and receive their fee. A debtor is required to attend mandatory counseling sessions and to report their income and spending each month in detail. The bankruptcy payments are based on income so the amount that is contributed may vary from month to month based on your personal or family earnings. When the bankruptcy is finalized, and if the debtor has met all their obligations, they are discharged. They can no longer be made to pay against the debts from the bankruptcy and must work to rebuild their credit.

What bankruptcy is not, is a signal to society that you are a failure and unworthy of help or support. Sometimes you do everything right like get a good education and buy a business in an industry you are qualified for. But checking all the boxes and achieving each goal doesn’t always lead to a happy ending. I have learned a lot on my journey through bankruptcy and one thing that I am more passionate about now is to talk to others about money. No matter how uncomfortable the subject may be, we are hindering ourselves by living in ignorance and refusing to share our experiences good and bad. I still feel a twinge of fear to tell people that I have been bankrupt, but I have to remind myself of how terrified I felt when I had no one to talk to when I really needed it.

 

The first thing I did after liquidating my retirement savings and paying off business debt was to set up a new plan with automated withdrawals from my chequing account. This was before I declared bankruptcy and I managed to budget for my mortgage, household bills, and debt payments while still socking away money in my RRSP. My new strategy was to have weekly payments instead of monthly because it added up to a couple of more payments in the year increasing my total contributions. I maintained this schedule through the end of my bankruptcy. As part of my bankruptcy counseling, I was tasked with writing down my financial goals for the next year and the next 5 years. I outlined in detail my cost-cutting and savings targets for the future including my plan to increase my contributions to my retirement savings plan. I am on course to achieve this goal before the end of this year. I calculate that I have to increase my weekly contributions from $50 a week to $150 a week. This is a dramatic increase but I have fewer years to reach my goal now, and I have to adopt a more aggressive strategy. During my bankruptcy, I lived paycheck to paycheck which was an awful feeling. Having $50 left in the bank and ten days before the next payday created a morass of anxiety. I became extremely streamlined in my budget and cut out all non-essential spending. Now that I have finished my payments, it is so tempting to relax my death grip on the funds.

It is a terrifying feeling though, to go from such a restricted state. The fear remains that I will somehow miscalculate and run out of money before the end of the month. I have to force myself to live a little and dream a little. I treat myself to the occasional restaurant meal and I peruse clothes online. I started a travel fund which only contains fifty dollars at the moment, but it has time to grow. Going through bankruptcy has instilled a deep-seated fear of money in me that I must battle against every day. I have skills and I know how to budget, but I also know what it is like to try to do everything right and have it all come crashing down. So I spend extra time reassuring myself by checking my bank balance and questioning every purchase. I practice breathing and staying calm when unexpected expenses arise. Most of all I try to forgive myself over and over again for the mistakes I have made in the past and be kind to myself for what is to come, because I know I will have a solid financial future. Bankruptcy did me a favor in a way since because took away any sense of entitlement I had possessed. What I have left is the power to endure and also to thrive.

Debra is a Career Gal and blogger who loves to talk about all the things that worry us about work. From money to motivation, you can find her writing about it over at debrahaydock.com.

Image via Unsplash

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Source: https://thefinancialdiet.com/how-i-learned-to-save-again-after-filing-for-bankruptcy/
October is flying by! We finally got our Halloween decorations up over the weekend and my daughter has settled on a costume, so all that’s left is to pick up the trick-or-treating supplies. I actually feel a little bit ahead of the game for this holiday. If you are at a lost for creative ideas for a night of Trick-or-Treating? Here’s 15 Things to Eat, Make and Do this Halloween night.

If you are at a lost for creative ideas for a night of Trick-or-Treating? Here's 15 Things to Eat, Make and Do this Halloween night.

Things to Eat

  1. Red Velvet Marble Cake with Bloody Ganache  from The Baking Fairy
  2. Butter Beer Cocktail from Cooking with Curls
  3. Graveyard Pie from Eat Move Make
  4. Halloween Peanut Butter Popcorn with Candy Corn from Wendt House Baking
  5. Instant Pot Hearty Bean Chili from Mommy Hates Cooking
  6. Easy Halloween Cake Recipe from Bird’s Party

Things to Make

  1. Halloween Games for Kids from The Simple Parent
  2. We’re All a Little Batty Halloween Embroidery Hoop from Flamingo Toes
  3. Halloween Unicorn Lantern from Frog Prince Paperie
  4. Free Halloween SVG File from Hello Creative Family
  5. Poop Emoji Costume for Kids from 5 Minutes for Mom

Things to Do

  1. Halloween Classroom Activities from Made in a Pinch
  2. Halloween Coloring Pages from Five Spot Green Living
  3. Day of the Dead Party from Bird’s Party
  4. Mario Brothers Trunk or Treat Ideas from Frog Prince Paperie

I’ve got a whole page full of fun Halloween Desserts! Check it out!

Halloween is a great time for sweet treats. Here's a collection Halloween Desserts like Halloween Cake Pops, Cakes, and fudge.

Don’t forget this collection of 12 Crafty Halloween Ideas to make in no time!

12 Crafty Halloween Ideas to make in no time

Here’s some Spooky, Freaky and Gross Halloween Food Ideas for your party!

I've got 15 Spooky, Freaky, and Gross Halloween Food Ideas that are perfect for your Halloween spooktacular Party! 

Two Cup Tuesday Linky Party No.293

Linky Party Header

Now, on to the PARTY!!  It’s time to link up all your recent posts to the Two Cup Tuesday Party! Each week I will share the Best of the Blogs  with some of my favorite recipes and crafts who link up!

Link up every Monday night at 8PM ET !

Grab a button! You deserve it!

a href=”https://pintsizedbaker.com” title=”Pint Sized Baker”><img src=”http://2.bp.blogspot.com/-vz4l7hynRKQ/UO76hLIOOXI/AAAAAAAACV8/mK-b2RXfMhM/s1600/PSB_IveBeenFeatured.jpg” alt=”Pint Sized Baker” style=”border:none;” /

You bloggers are the best! I’m looking forward to seeing all the wonderful link-ups this week!

You ROCK!!

 It would be awesome of you followed me on Facebook, Twitter or Pinterest

I’m also A Pinning Fool! I’ve pined TONS of great recipes and tutorials from Two-Cup Tuesday! Check out my Two-Cup Tuesday Pin-board!

 Follow Pint Sized Baker’s board Two-Cup Tuesday on Pinterest.

I’d love to get to know you, so please leave a comment introducing yourself!

Thanks so much for linking up!

As a courtesy to all party guests, please only link posts that have not been shared here previously. We want to see NEW and EXCITING content.

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Source: https://pintsizedbaker.com/15-things-to-eat-make-and-do-this-halloween/

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Source: https://www.medicalnewstoday.com/articles/323030.php
'The most common question I get is some variation on 'am I normal?'' says Cyndi Darnell, a sex and relationship therapist based in New York City. 'Sex is under-taught, so most of us gleaned what we know from well-meaning friends and pop culture. As a result, we're left to fill in the blanks ourselves and can feel isolated. People feel afraid to ask for help or worse still, do not know who to ask!' Darnell wants to reassure you: Whether a person is wondering about their biology (e.g. the size, shape, placement, scent, etc. of body parts), their sexual abilities, or the kinds of activities they enjoy, 'someone else out there has had the exact same feeling.' Sex therapist Megan Fleming, PhD wholeheartedly agrees and adds, 'There is such a range of sexual interests and behaviors that no matter how 'strange' or uncommon, they are 'normal' as long as it's consensual and pleasurable for both partners.'

Source: https://www.msn.com/en-us/health/sexualhealth/9-sex-therapists-reveal-what-they-get-asked-the-most/ss-AAzGmFH?srcref=rss

Greek salad with canned salmon

This recipe makes three large servings. Adjust it to make more or fewer servings. Fish is a prominent component of the Mediterranean diet so I like to have fish as my protein with this Greek Salad. Cold-water fatty fish, with their high omega-3 fatty acid content, may be the most healthful.

Spinach and kale have more vital nutrients than Romaine lettuce, so feel free to increase the spinach/kale and reduce the Romaine amounts. But I wouldn’t go more than 50:50 the first time you make this.

Ingredients:

2-3 oz fresh spinach or kale, chopped

10 oz romaine lettuce, chopped

2 large tomatoes (12 oz), chopped

1 can pitted black olives, drained (6 oz after draining) or pitted kalamata olives

1/2 red onion (2 oz prepped), diced or sliced

1 large red bell pepper, chopped

1 large green bell pepper, chopped

1 cup feta cheese, crumbled

1 large (11 oz) cucumber, peeled (or not) and chopped

For the dressing:

6 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

1 tsp dried oregano

juice of 1/2 lemon (1 Tbsp)

1.5 tsp sugar

1/8 tsp salt

Salt and pepper to taste

Extra lemon juice on fish or salad, to taste

Choose your protein:

  • 21-24  oz canned cooked salmon or fresh cooked salmon (baked, roasted, or pan-fried but not breaded)
  • or 15 oz canned albacore tuna (packed in water, drained)
  •          or 20 0z other fish of your choice (not breaded)
  • or 12 oz cooked steak
  • or 21-24 oz boiled shrimp
  • or 18 oz chicken breast (boneless, roasted or baked or pan-fried but not breaded)

Instructions:

Rinse lettuce? In a very large bowel, place the lettuce, spinach or kale, cucumber, bell peppers, tomatoes, onion, olives, and cheese.

Then make your dressing. In a separate bowl, whisk together the olive oil, vinegar, lemon juice, oregano, salt, and sugar. Poor the dressing over the salad then toss thoroughly.

The serving size is one third of all this. You should have about 12 cups of salad, so a serving is four cups. Divide your protein of choice into thirds and serve 1/3 in chunks on top of the salad or on the side. Salt and pepper to taste.

If you’re having fish as your protein, you can squirt some lemon juice on it for extra zing.

If you’re preparing this ahead of mealtime, chop and combine all the salad vegetables, then add the dressing and cheese just before serving.

Number of servings: 3 (4 cups of salad per serving)

Nutrient analysis per serving with 7-8 oz canned salmon (Fitday.com):

Calories: 840

Calories from fat: 61%

Calories from carbohydrate: 11%

Calories from protein: 28%

Fiber: 9 g

Protein grams: 56

Prominent features (over 50% of RDA): Vitamin D, protein, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin E, vitamin, calcium, copper, iron, niacin phosphorus, riboflavin, selenium.




Source: https://advancedmediterranean.com/2018/10/19/recipe-greek-salad/

A couple of years ago, I published an article on “living in the city vs. living in the country” that generated strong reactions.

I’d like to revisit this topic today and share whether I still feel that living in the city is overall the better lifestyle for me.

But first, what were the pros and cons of city vs. country living from my readers?

Pro City

“I live in the City because I want to walk more and buy less. I also wanted to get rid of my car (too expensive to maintain, and I am now retired). I also like being near interesting people (University of Michigan campus) and hip down-towners with bustling coffee shops and conversation. When one walks, you buy less so as to avoid heavy loads.” Zo

“How timely – just yesterday I had a conversation with a friend who left the city 9 months ago. She told me that she has put on almost 10 pounds. She used to walk everywhere, and now she sits in her house or sits in the car.” Isabelle

“the country is nice for getaways and visits, but for everyday life, the city really has what people today need and crave. At a time when people are connected via the Internet but less connected emotionally, a city provides the human touch as well as the security of knowing you don’t have to travel far to get the material amenities you need.” Oona

Pro Country

“After living my life in cities, my husband and I moved to the mountains a short drive from Lake Tahoe. We have a couple of acres with a greenhouse, workshop, and gardens. We are in a small town without a stop light and just a few stores. But I have never been happier. We are self-reliant, and my dogs are happier and healthier too with the ability to run on our gated land. Why am I so happy here? Because I wake up in the morning looking at tons of pine and cedar trees and the best part is the people. Friendly and caring. I go into a city to shop a couple of times a month and make it a special occasion. It is fun! I wouldn’t move back to a crowded, polluted city for anything in the world!” Darlena

“It is not overall safer to live in the city. In the countryside, I don’t lock my doors. Ever. I couldn’t get away with that in the city. Sure, you are exposed more to nature in the countryside, which can be dangerous. But what, let’s hide in the “safe” cities so that we don’t have to deal with nature? My experience of people who spend most of their lives in cities is that they are completely ignorant of nature. By living in cities, humans are quickly losing their connection with nature, and their knowledge of the natural world.” Danette

Both

“I really enjoyed being challenged by your perspective. I lived the first 20 years of my life in the city. Then when I married, we have lived in the country for 40 years. Even though I love it where we are, I am ready to move back to the city. I think every stage of life holds different priorities for us and maybe we should learn to listen to our inner voices. As the saying goes, “Bloom where you are planted.” Kathy

My Thoughts

There are many opinions on this topic, and I would say that each lifestyle has different things to offer to different people.

In my article, I wrote that studies had shown cities to be safer than the countryside, due to a lower risk of traffic accidents.

Also, it’s usually not possible to live in the country without a car, which leads to a sedentary lifestyle.

Now, I’d like to address a few more points.

Air Quality

The challenge for cities in the future is to improve their air quality. In Europe, it has been below standards for years, and there was no explanation for this until the Volkswagen scandal came out. We now know that most diesel vehicles sold by VW and other companies have been polluting European and American cities for years through the lies and deceptions perpetrated by these companies.

Many European cities are now facing the onerous task of removing those vehicles from the road. Some are even thinking about making the downtown parts of some cities free of gas vehicles.

In any case, I think that things are only going to get better for cities in the future when it comes to air pollution. The VW scandal showed what was going on, and many cities are now reacting to the public’s outrage and implementing laws that will make cities even more livable and healthy in the future.

Car-Dependent Lifestyle

Once you’ve gotten used to living somewhere without a car or where you have many transportations options, it’s very difficult to go back.

In Montreal, we have a bike-sharing system, car-sharing systems (like Car2Go), Uber, a subway system, a decent bus network, great bike lines, and it’s easy to walk everywhere. I find this lifestyle much healthier overall and would not go back to a car-dependent location. Even though I still own a car, I only use it for specific errands and day trips outside of the city.

Access to Culture

I’ve gotten used to living in a place with a vibrant cultural life, where lots of things are happening and where you get the feeling of aliveness and positive energy.

In Montreal, I go to world-class concerts that are either free or very affordable. I can take classes on any subject I want. I can get an incredible variety of produce and fantastic vegan food. And there are lots of social activities, parks and a great mountain to hike.

I was recently in Hawaii for the 10th time, and even though I love the ocean and Hawaii as a place to visit, I could not imagine living on the Big Island. Although there’s a community of people interested in natural living, I found it to be a culturally dead place when compared to a city like Montreal. I would choose another Hawaiian island, like Oahu.

But again, this is just the perspective of a city dweller who got used to the life that a place like Montreal has to offer. My opinion is just an opinion and not necessarily right.

What do you think? Leave your comments below.

Frederic

Frederic Patenaude
Frederic Patenaude
Frederic Patenaude has been an important influence in the raw food and natural health movement since he started writing and publishing in 1998, first by being the editor of Just Eat an Apple magazine. He is the author of over 20 books, including The Raw Secrets, the Sunfood Cuisine and Raw Food Controversies. Since 2013 he’s been the Editor-in-Chief of Renegade Health.

Frederic loves to relentlessly debunk nutritional myths. He advocates a low-fat, plant-based diet and has had over 10 years of experience with raw vegan diets. He lives in Montreal, Canada.

GET YOUR FREE REPORT:

"The Myth of Diabetes on a Fruit Diet"

 

 



Source: http://www.fredericpatenaude.com/blog/?p=4679
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Source: https://www.reddit.com/r/ketorecipes/comments/9kwv7x/eye_of_round_roast_beef_cooked_medium_rare_and/
Please accept our privacy terms

We use cookies and similar technologies to improve your browsing experience, personalize content and offers, show targeted ads, analyze traffic, and better understand you. We may share your information with third-party partners for marketing purposes. To learn more and make choices about data use, visit our Advertising Policy and Privacy Policy. By clicking “Accept and Continue” below, (1) you consent to these activities unless and until you withdraw your consent using our rights request form, and (2) you consent to allow your data to be transferred, processed, and stored in the United States.




Source: https://www.medicalnewstoday.com/articles/323037.php

Ingredients

1 oz unsweetened chocolate, chopped

1 tsp (5g) Sweetener

Directions

Line a baking sheet with parchment paper.

Add the chocolate to a microwave-safe bowl.

Microwave on HIGH for 20 seconds. Stir for at least 2 minutes. If the chocolate is still not completely melted, microwave on HIGH for 5 seconds; then stir for another 2 minutes.

Continue until the chocolate is completely melted. Stir in the Sweetener.

Microwave the chocolate mixture on HIGH for 6 seconds.

Spoon it into a small zip-topped bag.

Snip off one corner, and pipe dots onto the prepared parchment paper.

After piping about half of the chocolate mixture, gently touch a toothpick (or your clean, dry fingertip) into the center of each dot, and lift it up to create the iconic point.

Continue with the remaining chocolate.

Let the chocolate chips harden completely before transferring them to an airtight container.

Also

If you want to do the lazy way, just pour the sweetened chocolate onto parchment paper and let it harden. Put into freezer to make it harden faster. When it’s done, put into bag and make chunks by hitting it with a mallet. You might need to put the bag into another bag if it rips.

Got it from here




Source: https://www.reddit.com/r/ketorecipes/comments/9n3up6/2_ingredient_chocolate_chips/
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