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Driving Honda's insane quad-motor, quad-steering, all-electric prototype CR-Z

TOCHIGI, Japan -- To many, the Honda CR-Z is a bit of a disappointment. It was pitched as a properly fun, legitimately sporty hybrid, but Honda's final product was simply too tame for most. However, after driving this CR-Z-bodied, one-off concept, the word "tame" was the last thing on my mind.<p>At …

Sports Cars

Nazis make the best game shows.

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These 21 Hacks Will Forever Change The Way You Clean Your House.

Ice Cube, Kevin Hart and Conan Share a Lyft Car

Peer-to-peer ride-sharing service Lyft just got its first big celebrity endorsement, of sorts. Via Conan O’Brien, here’s “Ice Cube, Kevin Hart and …

Ridesharing

😍😍😋 💥Chipotle Lime Shrimp Tacos with Strawberry Salsa💥 ingredients: strawberry jalapeño salsa 8 ounces fresh strawberries, hulled and chopped 1⁄2 red onion, diced 2 jalapeño chile peppers, seeded and diced 1⁄4 cup chopped fresh cilantro Juice of 1 lime Pinch of salt Pinch of freshly ground black pepper chipotle lime shrimp 1 pound peeled and deveined raw shrimp Juice of 2 limes 2 garlic cloves, minced 3 tablespoons extra-virgin olive oil 1 tablespoon adobo sauce from a can of chipotle chile peppers in adobo sauce 1 teaspoon freshly grated lime zest 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 8 (4-inch) corn tortillas, warmed 1 cup shredded cabbage 4 ounces queso fresco, crumbled 1 lime, cut into wedges directions: Make the salsa first so the flavors have time to marry. In a bowl, combine the strawberries, red onion, jalapeño peppers, and cilantro and toss. Add the lime juice, salt, and pepper and toss to coat. Place the bowl in the fridge until ready to serve. Place the shrimp in a baking dish or resealable plastic bag. In a small bowl, whisk together the lime juice, garlic, 2 tablespoons of the olive oil, adobo sauce, lime zest, salt, and pepper. Pour over the top of the shrimp and toss to coat. Marinate in the refrigerator for 30 minutes. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Remove the shrimp from the dish or plastic bag and discard the marinade. Add the shrimp in a single layer to the skillet and cook just until the shrimp turn pink and opaque, 1 to 2 minutes. Flip the shrimp and cook for 1 to 2 minutes more. Transfer the shrimp to a plate for serving. Serve the tortillas with the shrimp, salsa, cabbage, and the crumbled queso fresco for topping. Garnish with a lime wedge on the side.

😍😍😋 💥Triple Berry Dark Chocolate Banana Chia Pudding💥 (Makes 2 Servings) Ingredients: 1 Banana (113g) 4tbs (52g) Chia Seeds 1 cup Unsweetened Almond Coconut Milk 1 tbs Hershey’s 100% Cacao Powder Topping: 1 cup Berries of choice (I used ½ cup Strawberries + 2tbs each Blueberries & Raspberries) What You Need 1 Bowl Blender or Whisk Knife Glass or Bowl for serving Tips/Suggestions: If you would like a sweeter Chia Pudding, add 100% Pure Maple Syrup or Honey to taste. Instruction: 1.Combine banana, chia seeds and milk in bowl. Use blender or whisk to combine ingredients. 2.Place mixture in refrigerator, allow to set for a minimum of 15 minutes to overnight. 3.Chop strawberries. Distribute chia pudding in glass or bowl and top with 1/2 cup of mixed berries. 4. Enjoy!! Credit: @KiasFitFareKFF

💥Toasted Coconut Maple Chicken with Cilantro💥 Credit: @KiasFitFareKFF Ingredients: 1.5 lb Chicken Breast (I cut chicken into 4 – 6oz pieces) ½ Thai Kitchen Coconut Milk (Use the full fat, not Lite) 2 tbs 100% Pure Maple Syrup 2 tbs Bragg’s Liquid Aminos Soy Sauce ⅛ tsp Nutmeg 1 tsp Minced Garlic (Jar) 5g (1tbs) Unsweetened Shredded Coconut Fresh Chopped Cilantro Salt & Pepper What You Need: Cast Iron Skillet Cookie Sheet or Foil Whisk Knife Measuring Spoons & Cups Scale Cooking Spray/Oil Tips/Suggestions/Notes: Be sure to watch Shredded Coconut when you place them in the oven, they toast fast. You want a nice brown, but not too much. Instruction: 1.Preheat oven to 350 degrees. 2.Prepare chicken breast in skillet on medium/high heat using cooking spray or Olive Oil, season with salt and pepper as you desire. Allow to thoroughly cook. Remove from skillet and set aside on plate. 3.Lightly spray cookie sheet or foil with cooking spray/oil, add shredded coconut and place in oven for 3-5 minutes. Remove from oven and set aside after toasting. 4.In the same skillet add coconut milk, maple syrup, soy sauce, garlic and nutmeg. Bring sauce to a quick boil, then reduce to a simmer for 5 minutes. Use whisk to mix sauce. 5.Plate chicken as you desire, sprinkle chopped cilantro over the top. Spoon a generous amount of the Coconut Maple sauce over the chicken, topped with toasted coconut and more cilantro. 6.Enjoy!!

😍😍😋 💥Makes 16 Mini Turkey Cheddar & Peppers Quiche💥 Cred: @KiasFitFareKFF Ingredients 12 oz Italian Seasoned Jennie-O Lean Turkey 30g Chopped Spinach 40g Chopped Onions 50g Chopped Peppers 5 Whole Eggs 250g Egg Whites (or 5 additional Whole Eggs) ¼ cup Unsweetened Almond Milk 1 cup (112g) Shredded Cheddar Cheese (I used Full Fat) ¼ tsp Ground Black Pepper Options: Add Hot Sauce to add some heat. Swap Turkey with Protein of Choice. Replace veggies in recipe with veggies of choice. You can add your veggies in with turkey while cooking. What You Need: Muffin Tin (2 Regular Size) Parchment Paper & Scissors or Cupcake/Muffin Liners Knife Bowl Whisk Measuring Spoon Scale Directions: Preheat oven to 350 degrees. Cook turkey as directed on package. Beat eggs, milk and black pepper in large bowl with whisk. Stir in turkey, cheese and veggies. Line muffin tin with parchment paper. Evenly distribute ¼ cup of mixture in 16 tins. Place in oven, bake for 26-30 minutes or until set. Allow quiche to cool in muffin tin for five minutes before serving. Enjoy!

😍😍😋 🔥Turkey, Bacon + Avocado Ranch Whole Wheat Pizza🔥 Credit: @howsweeteats ingredients: 1 batch pizza dough 6 ounces mozzarella cheese, freshly grated 4 ounces cheddar cheese, freshly grated 1 cup (leftover) brussels sprouts, sliced 4 ounces leftover turkey, shredded 6 slices of bacon, cooked avocado ranch 1/2 ripe medium avocado 1/4 cup sour cream 1 tablespoon mayonnaise 1 tablespoons freshly chopped parsley 1 tablespoons freshly chopped dill 1 garlic clove, minced 1/2 teaspoon worcestershire sauce 1/4 teaspoon white vinegar 1/4 teaspoon smoked paprika 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon pepper directions: Preheat your oven to 375 degrees (or if you're using a pizza stone or the skillet method, follow those directions). Add three fourths of the cheese to the dough, then layer the brussels sprouts on top. Spread the turkey and the bacon all over the pizza, then cover with the remaining cheese. Bake for 25 to 30 minutes, or until the crust is golden and the cheese is bubbly. Remove and drizzle the avocado ranch over top before serving. avocado ranch To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days!

💥baked dill campari shrimp💥 Credit: @bethehappysoul Ingredients 1 lb campari tomatoes, quartered 1 lb raw jumbo shrimp, thawed, peeled & deveined 1 large spanish onion, sliced and halved 3 cloves garlic, minced 1 tbsp olive oil 1/4 cup minced fresh parsley 1 tbsp minced fresh dill 1 tsp dried oregano 2 tbsp lemon juice 1/4 tbsp salt dash of six pepper spice 3/4 cup fat free feta Direction Preheat the oven to 400 degrees Fahrenheit. In a large frying pan, heat the olive oil on med-high for about a minute and toss in the sliced onions. Cook for 5-7 minutes until the onions are soft, stirring occasionally. Add the garlic and stir for 30 seconds until it gives off a nice fragrance. Add the campari tomatoes and once it starts to simmer, lower the heat and cook until the tomatoes soften and burst open (about 10 minutes). Turn off the heat and mix in the parsley, dill, salt, six pepper spice, oregano, and fat free feta. Spray a baking pan with nonstick cooking spray and evenly spread the tomato-onion mixture on the bottom. Layer the top with the raw shrimp, pressing them down slightly into the mixture. Bake in the oven at 400 degrees for about 10 minutes, or until the shrimp has turned pink. Make sure not to over cook

😍😍😋 💥Killer Spinach Salads with Hot Bacon Dressing💥 Credit:@howsweeteats ingredients: 2 eggs 6 slices thick-cut bacon 8 cups of fresh baby spinach (I don't mind stems, if you do, remove them) 2 ounces gorgonzola cheese 1/2 avocado, thinly sliced hot bacon dressing 1/4 cup bacon fat 1 garlic clove, minced 3 tablespoons golden balsamic vinegar (or red wine vinegar!) 2 teaspoons brown sugar 1 teaspoon dijon mustard 1/4 teaspoon pepper 1/8 teaspoon salt 4 slices bacon, crumbled directions: I like to begin by boiling the eggs so they are finished by the time the dressing is ready. I do that by adding the eggs to cold water, heating them over medium heat and gradually increasing it to high heat. Once boiling, I boil the eggs for 2 minutes, then I remove them from the heat, cover the pot and let it sit for 10 minutes. I then run the eggs under cold water for a few minutes and let them soak in the cold water until ready to peel. Heat a large skillet over medium heat and add bacon. I think bacon is best when cooked over medium-low heat, as it crisps up evenly. Cook the bacon until all the fat is rendered and then turn off the heat. Place the bacon on a paper towel to slightly drain and cool. Gently pour the bacon fat into a bowl or cup. To assemble the salads, pile your spinach on a plate and cover with the sliced hard boiled eggs, avocado and gorgonzola. Crumble on two slices of bacon and season with a bit of pepper if you'd like. I find that this salad doesn't need a lot of salt since the components are so salty. hot bacon dressing Add the bacon grease, , minced garlic, vinegar, sugar and mustard to a saucepan over medium-low heat. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies. Season with the salt and pepper. Before serving, add in the crumbled bacon. You can keep this over low heat while stirring occasionally until ready to serve. I suggest reheating it in a saucepan like so. This is the combo I've come to love over the years, but you can experiment with different vinegars, more bacon fat and other spices too!

😍😍😋 💥Banana Nut Pancakes w/ PB Cheesecake Syrup💥 by: @KiasFitFareKFF Pancake Ingredients: Note: Makes 4-6 Pancakes depending on size ¼ cup to 1/3 cup pancakes 1 egg (50g) Whole Egg or Egg White *See Tips/Suggestions** 80g Oat Flour or Flour of choice 2tsp Sweetener of choice (optional) 1 tsp Cinnamon ¼ cup (56g) Greek Yogurt ¼ cup (56g) Mashed Bananas 2tbs water 1 tsp Baking Powder 1 tsp Vanilla PB Cheesecake Syrup Ingredients: 2tbs Neufchatel Cheese 1 tbs Peanut Butter of choice (I use Earth Balance Coconut & PB) 2 tbs 100% Pure Maple Syrup or Brown Rice Syrup What you need: Processor or Blender Spatula Skillet Cooking Spray/Oil Other Options: For a Hearty Pancake, use half Whole Oats and Half Oat Flour for recipe. Add granola as topping. Tips/Suggestions: Typically one whole large egg is 50grams, this is needed for the full recipe. If you use egg whites, measure it out. If batter is too thick, add ½-tbs of water at a time…Note: The thicker batter will create a fluffy pancake. Directions 1. Little secret: Whip your egg or egg whites with a hand held blender for 20-30 sec. before mixing batter. This will result in an even fluffier pancake. This step is not needed, but it is a great addition if you have the time. 2. Once all your ingredients are in place, combine preferably in a processor or blender if available. 3. Heat skillet/stovetop & spray with Cooking Spray/Oil. 4. Cook slower, if you turn the temp up to high they will cook way too fast. If you can gage it, cook on 300 degrees. Cook 4-5 mins on each side. 5. Syrup: Heat Neufchatel Cheese & PB in microwave for 30 secs or until soft. Stir in Syrup and blend thoroughly. 6. Plate pancakes, top with syrup, add granola (optional). 7. Enjoy!!!