Thursday, February 28, 2013
Wednesday, February 27, 2013
Tuesday, February 26, 2013
Monday, February 25, 2013
Sunday, February 24, 2013
Saturday, February 23, 2013
Friday, February 22, 2013
Thursday, February 21, 2013
What can I say? I love social media! I love Internet Marketing! That's how I make my living. I pay my bills and bank money that flows in from all the sites that I'm listed on. People always ask me how it's possible to make an extra income online. I always respond with this:
Making Money Online is easy. It's just time consuming at first, but if one sticks with it, the end result is worth the hard effort. It takes persistence, resilience, and mental fortitude. It takes branding one self, sharing knowledge with others that help benefit them!
The process is repetitive most times. I've taken steps to make things much simpler through automating many of my posts through Facebook, Twitter, Google+, etc...otherwise it would take up much of my day. With a little bit of study, anybody could do the same.
I teach others how it can be done, for a fee of course. No self respecting marketer works for free, matter of fact, nobody works for free! Email me at email@example.com if interested.
How would you like to make an extra income online in your own spare time?
It works for me, just using social media! I don't even have a personal website yet! Granted I will in the near future, once I up my game...
I've been sharing tips and tricks on how to effectively use social media for years now. I've taught others how to do it, and they're now making a decent income from their efforts! Why can't you do the same? I say you can. The real question is, do you want to?
Here's just one way I make money...check out my Youtube page. It's monitized and brings in monthly checks... http://www.youtube.com/user/andrewcallegati
Wednesday, February 20, 2013
Tuesday, February 19, 2013
Monday, February 18, 2013
Saturday, February 16, 2013
Friday, February 15, 2013
Thursday, February 14, 2013
Wednesday, February 13, 2013
Tuesday, February 12, 2013
Monday, February 11, 2013
Saturday, February 9, 2013
Friday, February 8, 2013
Thursday, February 7, 2013
Wednesday, February 6, 2013
Tuesday, February 5, 2013
Monday, February 4, 2013
1 acorn squash
1 medium rutabaga, diced into 1” pieces
1 heaping tbsp gluten-free miso
2 tbsp water
3 tbsp olive oil, plus some extra drizzles
1 yellow onion, peeled and finely diced
12 cloves of garlic, peeled and finely sliced
1 heaping tbsp of fresh minced ginger (peeled)
3 tbsp wheat-free Tamari sauce
1/8-1/4 cup coconut nectar (optional and to taste)
1/8 cup water (may not use all of it)
1 head of cauliflower, finely diced into very small pieces
1 tbsp fresh ground pepper
2 teaspoons paprika
Dash or two of cayenne
2 boneless chicken breasts (cut into 1"pieces as thin as possible)
2-3 cups mixed greens
2 brown rice tortillas (Food for Life)
1/2 red onion, peeled and finely diced
1 clove garlic, peeled and minced
Grated lemon/lime peel
Fresh cilantro (optional)
Preheat the oven to 450°F.
Slice the acorn squash into 1” rounds/rings, removing the seeds. Layer them in a medium roasting pan with the chopped rutabaga pieces.
Whisk the miso and water together into a sauce and pour over the vegetables with a generous drizzle of olive oil, so everything is lightly coated and well mixed.
Cover with foil and place in the oven, cooking for 15 minutes.
Turn heat down to 400°F and remove the foil for the rest of the time it takes for the vegetables to cook and become tender, roughly another 15-20 minutes, depending on your oven temperature and pan size.
To begin the rest of the taco filling, make sure the onion, garlic and ginger are all peeled and sliced into feathery thin (and small) pieces.
In a large pan over low heat cook them with the oil, stirring occasionally so they “melt” and become soft rather than browned. This may take 10-20 minutes.
Whisk the tamari sauce, coconut nectar and two tablespoons of water in a small bowl.
Bring the temperature up to medium and add the chicken pieces and stir until well mixed.
Add the tamari mixture and then add the cauliflower and stir for several minutes.
Add several tablespoons of water, and cover the pan with a lid so everything steams for several minutes. 3-5 minutes should be enough.
Remove the lid and turn heat to high, stirring the mixture until things begin to brown and fall apart (like the texture of pulled pork or traditional taco filling).
When everything is well cooked and soft, remove from heat and add the black pepper and paprika, adjusting to taste.
Cut the tortillas into wedges (into quarters or eighths), brush with optional olive oil and dust with sea salt. Place in a single layer on two baking sheets and toast for 5-8 minutes until golden and crispy. Watch them carefully to avoid burning!
Mash all guacamole ingredients together in a bowl to desired consistency. Store covered in plastic wrap with the avocado pit in the dish to keep from browning as much as possible. If it does brown, simply stir it up, it’s perfectly fine to use.
On a bed of greens add a slice or two of the acorn squash and some rutabaga pieces, topping with the “taco filling”, chips and guacamole.
Sunday, February 3, 2013
Saturday, February 2, 2013
2 6-oz halibut filets
Sea salt to taste
2 tbsp melted coconut oil
Fresh black pepper to taste
Sautéed Swiss Chard
1 bunch of organic rainbow Swiss chard roughly chopped (or mix of green and red)
1 tbsp extra-virgin coconut oil
Wild Mushroom Sauté
1/2 lb fresh mushroom mix (shiitake, oyster, porcini, chanterelle, morel or available selection)
2 tbsp organic extra-virgin coconut oil
2 tbsp minced fresh garlic
Salt to taste
Sesame seeds to sprinkle
Preheat oven to 400°F.
Season halibut with salt and pepper.
Heat oil in a skillet over medium high. Cook halibut 2 or 3 minutes per side until golden.
Place fish in an ovenproof dish and bake for 8–10 minutes until cooked through.
In same pan, add oil and chopped Swiss chard greens. Sauté until wilted and sprinkle with salt. Add shot of water and cover on medium heat for 1 minute. Set aside.
In a new pan, heat coconut oil until melted. Add minced garlic. Add mushrooms. Sauté until cooked well. Sprinkle with salt as needed. Sprinkle with chopped fresh parsley. Layer sautéed Swiss chard, then fish and top with wild mushroom mix and sprinkle with sesame seeds.
Friday, February 1, 2013
Serves 4 -6
1 5-lb pastured whole chicken
1 small onion, coarsely chopped
1 lemon, coarsely chopped
Veggies of your choice: Carrots, parsnips, mushrooms, onions, beets, squash, and leeks. Root vegetables will probably with stand the roasting process better. Use enough veggies to cover the bottom of a roasting pan.
Preheat the oven to 475°F.
Two hours before roasting, remove chicken from the refrigerator to bring to room temperature. Remove any organs from the cavity. Rinse chicken and pat inside and out really dry.
Generously season inside the cavity with salt and pepper.
Fill cavity with onion, lemon and a few sprigs of herbs. Prepare vegetables, leaving in fairly large chunks.
In a large bowl, toss with 2-3 tablespoons olive oil plus salt and pepper. Spread in a large roasting pan. Slip hand under the skin of the chicken over the breasts (and legs if you can wiggle your hand in without ripping the skin).
Place several sprigs of sage, rosemary and thyme under the skin. Drizzle a small amount of olive oil over the chicken, rubbing all over the skin. Season generously with salt and pepper.
Nestle chicken into the center of the vegetables. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
2 tbsp coconut oil
4 ounces ground pasture-raised lamb (flatten into 1 large round, roughly 1/2 inch thick) or 1 1/2 cups lentils
1 medium sized summer squash (yellow and/or zucchini)
1/4 cup minced onions + another 2 tbsp for garnish
1 garlic clove, peeled and minced
1 tbsp sugar-free fajita/taco seasoning
Sea salt to taste
2 tbsp minced red onions
Freshly chopped cilantro (a few tablespoons)
Freshly made guacamole
Handful of sprouts (optional)
Romaine lettuce and/or brown rice tortilla wraps (These will be soft tacos.)
Heat a large saute pan over high heat. Melt the coconut oil and continue to heat until lightly smoking. Add the lamb and allow one side to brown for 3 minutes before flipping over.
Once the lamb is flipped, add the summer squash (and/or zucchini), garlic, onion, and taco seasoning. Stir vigorously to incorporate all the ingredients. Continue to cook until the lamb is cooked through and the vegetables are soft. Season to taste with sea salt.
To serve: Lay a few romaine leaves or brown rice tortillas on a plate. Cover with the lamb and vegetables. Top with the additional 2 tablespoons red onions and cilantro.
Smear the shell edges with guacamole and garnish with optional fresh sprouts. Enjoy!