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Get your flu shot this fall at no cost

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Published on September 21, 2023

It’s important to get the flu shot to protect you and your family from this potentially serious disease. The Centers for Disease Control and Prevention recommends that everyone 6 months and older get a flu shot by the end of October. 

3 reasons to get the flu shot this year: 

  1. It’s free.  With Marketplace health insurance, immunizations are a covered preventive care benefit. Your flu shot is free from a provider in your plan’s network.
  2. It’s easy. You can get the flu shot at many locations, like pharmacies and grocery stores.
  3. It helps protect you and others. A flu shot can lower your chance of getting sick and spreading the flu to others.



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Greek Shrimp Saganaki Recipe

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Many years ago (and before I had kids) I had the chance to tour Europe and sample some of the different cuisines there. The delicious Greek flavors are some of the dishes that stuck with me the most. I’ve since been able to travel more overseas and try even more traditional foods. I’ve recreated several of these dishes at home and this Greek shrimp saganaki recipe is the latest one!

What is Shrimp Saganaki?

As you can probably tell from the name shrimp saganaki (aka garides saganaki) has shrimp in it. The word saganaki comes from the traditional two-handled skillet it’s cooked in. You’ll also find feta saganaki on many Greek restaurant menus. This Greek dish is usually served with ouzo, an anise-flavored liquor, or white wine.

Shrimp saganaki is shrimp cooked in a bed of fresh tomatoes or canned tomatoes, fresh herbs, onion, and feta cheese. Some people like it with a spicy tomato sauce but it tastes good mild too. If you prefer a spicier version then add some red pepper flakes or chili flakes to the tomatoes as they simmer.

It tastes best served fresh with the warm cheese and bubbling tomato sauce!

TipsFor the Best Shrimp

Shrimp is very simple to cook, but it can easily overcook. You’ll know it’s overdone because it feels and tastes rubbery. I use bite-sized medium-sized shrimp in this dish which cook in just a few minutes. Many shrimp saganaki recipes call for large shrimp or jumbo shrimp so if you use these then adjust the cook time.

The most important thing is to choose good-quality, fresh shrimp, preferably wild-caught. Either fresh or frozen and thawed works here. The shrimp should be an opaque pink color when done. They’ll also continue to cook some once taken off of the heat. 

Optional Garnishes

This dish is really packed with hearty flavors. The juicy tomatoes combine with the creamy feta and seafood to make a really flavorful dish. Here are some optional garnishes that boost the flavor even more!

  • Add a drizzle of fresh lemon juice or olive oil to the top before serving
  • Use fresh herbs like chopped oregano (dried oregano also works)
  • Instead of stirring the feta cheese in, use it as a topping and broil it a few minutes before serving
Shrimp_Saganaki

Greek Shrimp Saganaki Recipe

This delicious shrimp dish is full of hearty flavor with the tomatoes and herbs. Crumbled feta adds the perfect creamy touch. Serve it as an appetizer or as a main dish!

  • Heat olive oil in a large skillet over medium-high heat.

  • Add chopped onions and saute until softened.

  • Stir in chopped parsley, white wine, drained diced tomatoes, garlic salt, and pepper. Simmer for about 20 minutes until the mixture thickens.

  • Add raw shrimp and cook for approximately 5 minutes or until shrimp are just cooked through.

  • Mix in crumbled feta cheese, remove from stovetop, and serve immediately.

Nutrition Facts

Greek Shrimp Saganaki Recipe

Amount Per Serving (1 serving)

Calories 445
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Cholesterol 233mg78%

Sodium 1516mg66%

Potassium 631mg18%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 32g64%

Vitamin A 614IU12%

Vitamin C 16mg19%

Calcium 401mg40%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

  • You can also add the Greek feta cheese to the top and broil for a few minutes to brown the cheese. Be sure to use a cast iron or other broiler-safe skillet for this.
  • This keeps in the fridge for 2-3 days in an airtight container.

What to Serve With Shrimp Saganaki

Because it’s so rich in flavor this dish tastes best served with some milder flavors. In Greece, they’ll use pita bread or crusty bread to dip in the juices. Orzo is another popular option. It’s often served as an appetizer as part of a mezze platter along with kalamata olives, dips, fresh veggies, and cheese. Sourdough bread, grain-free crackers or flatbread, or white rice are also good options.

Since this dish cooks so quickly it’s also great as a main course for a weeknight dinner. Here are a few Greek-inspired dishes to pair it with for a full meal:

Is your family a fan of Greek food? What would you serve with this recipe? Leave a comment and let us know!



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The Impact of Whole-Genome Sequencing in Detecting Foodborne Illnesses


In a recent issue Emerging Infectious Diseases published by The Centers for Disease Control and Prevention (CDC), investigators conducted a study to find the outcome of fitting a power law distribution to US foodborne disease outbreaks to assess under-detection and underreporting. This revealed significant findings regarding the identification of small outbreaks over two distinct periods, 1998–2017 and 2018–2019.

There were 788 fewer small outbreaks identified annually than expected based on the power law distribution during the period from 1998 to 2017. However, after the implementation of whole-genome sequencing (WGS) in 2018, the under-detection rate improved, with 365 fewer small outbreaks identified annually than expected during the years 2018 and 2019.

The power law distribution is used as a statistical tool to analyze the frequency and size of foodborne disease outbreaks in the United States. By fitting outbreak data to a power law distribution, the CDC investigators were able to assess patterns that suggest under-detection and underreporting of outbreaks.

“We found that foodborne disease outbreak data fit a power law distribution,” investigators wrote. “On the basis of that finding, we quantified the unobserved burden of foodborne outbreaks in the United States during 1998–2019, predicting that 718 fewer than expected small outbreaks are detected, investigated, and reported every year and 1 fewer than expected large outbreak was detected and reported about every 3 years. Detection and reporting of foodborne outbreaks have improved; during 2018–2019, we estimate that underreporting of small outbreaks decreased by 54% (365/year) compared with 1998–2017 (788/year). The power law distribution quantifies improvements in detection and reporting, which could in part be explained by WGS.”1

One limitation of the study is that investigators could not prove the data does not follow a power law, which does not mean it does. The KS statistic, which looks at the biggest difference, might not catch all the ways distributions can differ. However, they tried to make the analysis strong by choosing a minimum amount to look at, comparing it with other possible distributions, and using Bootstrap to understand uncertainty better. Another issue is that they only looked at confirmed outbreaks in labs, which might leave out some cases but helps keep the comparison consistent. Also, the biggest outbreaks might be undercounted because labs might not have enough resources to test every sample, especially when an outbreak is huge.

Main Takeaways

  1. The implementation of whole-genome sequencing in 2018 marked a significant improvement in the detection of small foodborne disease outbreaks.
  2. Research has pinpointed specific food sources, such as leafy greens and charcuterie meats, as major contributors to outbreaks of E. coli O157:H7 and Salmonella.
  3. The CDC’s study found a notable decrease in the under-detection of these outbreaks, with an annual reduction of identified small outbreaks from 788 to 365 compared to the expected numbers based on power law distribution.

In recent reporting from Contagion, The CDC identified a specific E coli strain, O157:H, to be responsible for numerous leafy greens–associated outbreaks during 2016-2019. A specific strain of E coli O157:H7 associated with leafy greens has been the source of ongoing enteric illness since late 2016. This strain is estimated to have emerged in late 2015 and consists of 2 clades with different geographic distributions, one of which has notable genomic features.2

The investigators pointed out that cattle are typically the largest reservoir for this strain of E coli, but in recent years, contaminated leafy greens have been recognized as a major source of outbreaks. “In foodborne illness attribution estimates for 2020 based on outbreak data, 58.1% of E coli O157:H7 illnesses were attributed to vegetable row crops, a category that includes leafy greens,” the investigators wrote. Overall, it is estimated that E coli O157:H7 causes approximately 63,000 acquired foodborne illnesses and 20 deaths in the United States annually.2

As of January 2024, the CDC released a salmonella outbreak linked to charcuterie meats, with 47 illnesses and 10 hospitalizations across 22 US states.3

“Most people infected with Salmonella experience diarrhea, fever, and stomach cramps. Symptoms usually start 6 hours to 6 days after swallowing the bacteria,” according to the CDC. “Most people recover without treatment after 4 to 7 days. Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.”3

The application of power law distribution analysis by the CDC has quantitatively improved the understanding of foodborne disease outbreak detection and reporting in the US, particularly highlighting the effectiveness of WGS in identifying smaller outbreaks. The research also identifies specific food sources, such as leafy greens and charcuterie meats, as significant contributors to E. coli O157:H7 and Salmonella outbreaks. These findings emphasize the importance of advanced genomic techniques in public health surveillance and the need for ongoing vigilance in food safety practices to mitigate the impact of foodborne illnesses.

References

  1. Ford L, Self JL, Wong KK, et al. Power law for estimating underdetection of foodborne disease outbreaks, united states. Emerging Infectious Diseases. Published February 2024. Accessed February 6, 2024. doi:10.3201/eid3002.230342.
  2. Parkinson J. CDC: reoccurring strain of e coli is source of foodborne illness. ContagionLive. Published September 23, 2024. Accessed February 6, 2024. https://www.contagionlive.com/view/cdc-reoccurring-strain-of-e-coli-is-source-of-foodborne-illness
  3. CDC. Salmonella outbreak linked to charcuterie meats. Centers for Disease Control and Prevention. Published January 28, 2024. Accessed February 6, 2024. https://www.cdc.gov/salmonella/charcuterie-meats-01-24/index.html



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Buttermilk Fried Boneless Wings | The Recipe Critic

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you’re still working on your Super Bowl food lineup, add these amazing boneless wings to the list! They have a crispy buttermilk breading and are tossed in a mouthwatering buffalo sauce.

A good batch of wings is a must-have for any game-day. Try these boneless wings, lemon pepper chicken wings, Thai glazed chicken wings, or parmesan garlic wings!

Boneless wings served with celery sticks and ranch.

Boneless Buffalo Wings

For a meal, appetizer, snack, you name it, you can never go wrong with some fresh boneless wings. Skip the takeout and try making some from scratch for your next get-together! Using this recipe, you’ll be able to make drool-worthy boneless wings with the BEST crispy crust. All you need is some ranch or blue cheese dressing for dipping to take them to the next level!

It’s a tasty combination of extra-fine panko breadcrumbs and buttermilk for a breading that’s tender and light, but nice and crunchy! I tossed my boneless wings in some homemade buffalo sauce, but the good news is, this recipe is super versatile and you can use any sauce or rub you like.

Ingredient List

You only need a few simple ingredients to create the best boneless wings with an irresistible, crispy crust. Once you have a batch of them fried up, feel free to toss them in your favorite wing sauce! The sky is the limit!

  • Boneless, Skinless Chicken Breasts: The base of your wings! Using boneless thighs will also work. Cutting them into 2-inch chunks creates bite-sized pieces that cook evenly.
  • Seasonings: I used a mix of onion powder, garlic powder, paprika, and salt and pepper to give the chicken pieces flavor.

Breading Station:

  • Eggs: Binds the dry ingredients to the chicken and helps the coating adhere.
  • Buttermilk: Adds moisture and richness to the coating, making it tender and flavorful. Regular milk can also be used as a substitute.
  • All-Purpose Flour: The base of the crispy coating for the boneless wings.
  • Panko Breadcrumbs: These light and airy crumbs create a super crunchy texture. Pulsing them creates a finer texture for even crispier results.
  • Buffalo Wing Sauce: The classic flavor we all know and love! Use bottled or homemade buffalo sauce. You can adjust the heat level to your preference.
  • Oil for Frying: Heats up to high temperatures to cook the chicken in. Any neutral oil with a high smoke point works. I recommend canola, peanut, or vegetable oil.

Making the Best Boneless Wings

Takes a little bit of prep but it’s much easier than you’d think. Also, if you’re not up for frying your boneless wings in oil, I have included methods to air fry and bake them below! Whatever is most convenient for you!

  1. Cut Chicken: Cut the chicken into 2-inch pieces and place into a large bowl.
  2. Seasoning Mixture: In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and then stir to combine.
  3. Coat: Add the seasoning to the bowl of chicken and then toss to coat well.

Breading Station

  1. Prepare Breading Station: Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and then add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.
  2. Dredge: Place each piece of seasoned chicken in the egg wash followed by the flour.
  3. Coat in Breadcrumbs: Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.
  4. Repeat: Repeat with the remaining pieces of chicken.
  5. Fry: Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.
  6. Remove Excess Oil: Place the fried chicken on a paper towel so it absorbs the oil.
  7. Coat in Sauce: Coat the boneless chicken wings in buffalo sauce if you desire.
  8. Serve: Serve with dipping sauce on the side and enjoy!
A piece of chicken being breaded, step-by-step.

More Cooking Options

So you can have crispy, delicious boneless wings no matter what!

  • Air Fry: Spray both sides of the chicken pieces with cooking spray, then place them in the basket of the air fryer. Cook at 400 degrees Fahrenheit for 4 minutes. Flip the chicken pieces and cook for an additional 4 minutes. Coat in buffalo sauce before serving!
  • Bake: Spray the breaded chicken pieces with cooking spray. Place them on a baking sheet lined with a wire cooling rack. Bake at 400 degrees Fahrenheit for 8 minutes, then flip the chicken and cook for an additional 8 minutes. Coat in buffalo sauce before serving.

Wing Sauces to Try

Coating the boneless wings in buffalo sauce.

Storing Leftover Boneless Wings

If you have leftover boneless wings, let them cool completely before packing them into an airtight container. They’ll keep safely in the fridge for 3-4 days or the freezer for up to 3 months.

To reheat (and keep your wings crispy) preheat your oven to 400 degrees Fahrenheit or air fryer to 375 degrees Fahrenheit. Spread the wings in a single layer (allowing plenty of airflow if using an air fryer) and heat for 10-15 minutes, flipping halfway through. Cook until warmed through and crispy again.

Dipping a buffalo wing into ranch dressing.

Other Amazing Game Day Appetizers

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Chicken

  • Cut the chicken into 2-inch pieces and place into a large bowl.

  • In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and stir to combine.

  • Add the seasoning to the bowl of chicken and toss to coat well.

Breading Station

  • Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.

  • Place each piece of seasoned chicken in the egg wash followed by the flour.

  • Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.

  • Repeat with the remaining pieces of chicken.

  • Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.

  • Place the fried chicken on a paper towel to absorb the oil.

  • Coat the boneless chicken wings in buffalo sauce if you desire.

  • Serve with dipping sauce on the side and enjoy!

Calories: 413kcalCarbohydrates: 54gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 151mgSodium: 622mgPotassium: 494mgFiber: 2gSugar: 3gVitamin A: 334IUVitamin C: 1mgCalcium: 103mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Open Enrollment for 2024 coverage starts soon! Get ready now.

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You can enroll in a Marketplace health plan for 2024 starting November 1, but don’t wait to get ready. Start preparing now to make enrollment faster and easier. 

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How to get ready to enroll in 2024 Marketplace coverage.

5 tips to get ready to enroll: 

Start with more tips to help you get ready to apply for 2024 — don’t miss out on affordable coverage!



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Lowering Your Risk for Disease

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Feb. 6, 2024 — Nutritionists are sounding the alarm on just how much your dietary consumption can affect your risk — or lack thereof — for cancer

A whopping 25% of the 18 million cancer cases in the U.S. could be prevented by improving your nutrition, according to research out of the Harvard T.H. Chan School of Public Health. Being overweight or obese can put you at risk for a slew of cancers, including cancer of the breast, liver, and colon, among a handful of others, according to the American Cancer Society. 

A healthy diet can help offset these diseases by reducing risks linked to obesity – most notably chronic inflammation, according to Harvard experts who spoke at a news conference Monday. Developing inflammation from a poor diet causes your insulin levels to spike, which can lead to IGF-1 insulin-like growth factors, said Edward Giovannucci, MD, professor of nutrition and epidemiology at Harvard University. These insulin growth factors tell your cells that ample nutrients are around and these cells should continue growing.

“It probably causes a lot of cell proliferation, and just by having a lot of cells dividing, you have a bigger chance of getting a mutation that eventually will lead to a cancer,” said Giovannucci. But cancer-causing chronic inflammation (which can occur over a long period of poor nutritional habits) is not the same as acute inflammation, which can occur after, let’s say, stubbing your toe. 

“Chronic inflammation happens over years and years, and the cells become dysregulated and mutated,” said Timothy Rebbeck, PhD, professor of cancer prevention at Harvard. “That’s the kind of inflammation that we think diet and nutrition may have an impact on, as well as things that would be very important in cancer causation.” 

The experts dug into the types of foods and drinks you should consume to lower your risk for cancer, debunked common myths surrounding cancer and nutrition, and gave practical tips to make a consistent, health-promoting diet more attainable. 

Diets That Aids Cancer Prevention 

A “plant-forward” diet (which consists of mostly plants), is a great long-term, health-promoting nutritional plan, according to Eliza Leone, a registered dietitian and wellness manager at Restaurant Associates. This is not to be confused with a plant-based diet (exclusively plants). 

She gives the example of the “Harvard Healthy Eating Plate.” This means that your plate should be 50% fruits and vegetables, 25% whole grains/grains/starches, and 25% protein. Proteins could include animal proteins (like eggs, dairy, lean meats) or plant-based proteins (such as tofu, beans, nuts). Overly processed meats, such as deli meat, and red meat should be eaten sparingly. 

“Inflammation, insulin, and obesity sort of go together, and processed foods that are high in refined carbohydrates (e.g., white breads) and probably saturated fats all contribute to excess energy (calorie) intake to begin with,” Giovannucci said. “Chronic inflammation is important for cancer. So I think processed foods are definitely an important part of the equation.”

A good majority of your diet should be whole foods, like those from the ground, and you should be very aware of your portion sizes, Rebbeck said. Whole foods include foods like rice, potatoes, beans, fruits, and vegetables versus processed foods like breads, cookies, and pastas. 

“The evidence for this comes from both human studies, as well as animal studies, that caloric restriction can be very helpful,” Rebbeck said. “The populations that have limited caloric intake tend to be healthier, have less cancer, and less cardiovascular disease. The animal models that have been done show the same kind of thing.”

One simple way to watch your portions is using smaller dishes, like salad plates, for your meals.

 Alcohol and Cancer

You may remember research swirling that one or two glasses of red wine each night promotes cardiovascular health. Some experts are now pushing back on that claim – especially when addressing cancer risk and alcohol consumption. In fact, research shows that there is no “safe” type of alcohol, said Rebbeck. 

Alcohol is a class 1 carcinogen (meaning it can cause cancer), according to the International Agency for Research on Cancer. Drinking a lot of alcohol on a regular basis, in particular, is linked to various types of cancers, said Rebbeck. You may feel hesitant to go cold turkey on your post-work beer or cocktails with your girlfriends. But many things in life come with risk, and you can choose to make smarter choices like reducing your alcohol intake from frequently to occasionally, he said.

Supplements and Cancer 

It’s important also to remember that supplements and vitamins are supposed to be in addition to, not replacement for, a health-promoting diet. This is largely due to the fact that our bodies can take in nutrients through food far more efficiently than it can through supplements, said Leone. 

Furthermore, most vitamins and supplements may not be all that necessary, Giovannucci said. In fact, some research shows that particularly high doses of vitamins like zinc and selenium can actually increase your risk for certain cancers. 

The vitamins that may actually help stave off cancers are calcium, multivitamins, and vitamin D. One Harvard study found that 2,000 international units of vitamin D greatly lowered risk of cancer death after 6 years. Other research has shown that calcium is a great preventative measure for colon cancer, according to Giovannucci. “If people don’t take or eat a lot of dairy products, it may not be a bad idea to have some supplementary calcium,” he said. 

Debunking Cancer and Nutrition Myths

Social media posts spreading “dietary advice” to the masses should be scrutinized due to various misleading, and downright dangerous, claims surrounding nutrition and cancer prevention, Rebbeck said. One of the most harmful myths circulating is that certain vitamins and minerals can be used as a substitute for life-saving chemotherapy medicines and vaccines, he says.

“I see a lot of misinformation or sometimes disinformation out there that supplants well-established, scientifically determined practice and tries to replace it with something like ‘just take this pill, just eat this vegetable, just drink this juice, and you don’t need your chemotherapy,’” Rebbeck said. “Those are the [myths] that I think are the most dangerous.”

For more information on cancer and health-promoting nutritional practices, click here



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HIIT Nutrition: A Guide to Creating a Powerful Presentation

Because intense interval training (HIIT) requires a lot of energy in short bursts, proper nutrition is essential for optimal performance, recovery, and achieving health goals. Whether you’re a painstakingly pre-arranged contender or a freshman to the universe of HIIT, understanding how to fuel your body fittingly can essentially impact your ability to push through unprecedented activities and lift the benefits. In this article, we’ll examine the basic principles of HIIT food to help you power through your gatherings with force.

1. The Meaning of Pre-Exercise Nutrition:

Empowering your body before a HIIT meeting is basic for giving the energy expected to help intense center undertakings. Take into consideration the following nutritional advice before exercising:

  • Timing is Key: Consume a respectable gala containing sugars, protein, and strong fats 2-3 hours before your activity. If your gathering is closer, pick a more humble snack 30-an hour sooner.
  • Carbs for Energy: Carbohydrates are the primary source of fuel during intense focus workouts. Pick complex carbs like whole grains, normal items, and vegetables for upheld energy.
  • Protein for Muscle Support: Integrate a moderate proportion of protein to assist with muscling capacity and fix. Plant-based proteins, dairy, and lean meats are phenomenal sources.
  • Hydration Matters: Ensure you’re a lot of hydrated preceding starting your HIIT work out. Drying out can impact execution and impede recovery.

2. During-Exercise Nutrition:

Strategic fueling may be beneficial for longer or more intense HIIT sessions, but shorter HIIT sessions may not require additional nutrition during the workout:

  • Hydrogenation: During exercise, taste water frequently to monitor your hydration status. Consider an electrolyte drink accepting your gathering is particularly serious or long.
  • Quick Sugar Boosts: For longer gatherings, especially those getting through more than an hour, consume unobtrusive amounts of really eatable carbs (e.g., a games gel) to help energy levels.

3. Sustenance for After-Workout:

To speed up recovery, repair muscle, and replenish glycogen stores, the right recovery food is essential. Contemplate the going with post-practice sustenance rules:

  • Timing is Critical: Consume a post-practice gala or snack inside 30-an hour after your HIIT meeting to grow supplement maintenance and recovery.
  • “Protein for Muscle Repair:” Center around protein admission to assist with muscling fix and advancement. Sources like lean meats, eggs, dairy, or plant-based proteins are perfect.
  • Starches for Glycogen Replenishment: Consolidate starches to recharge glycogen stores depleted during intense center work out. Choose a mix of muddled and direct carbs for rapid and upheld energy.
  • Hydration: Rehydrate with water or an electrolyte-rich games drink to compensate for the liquids you lost during the exercise.

4. Adjusted Food for Generally Good Health:

Despite unambiguous pre, during, and post-practice food, keeping a fair eating routine is indispensable for all things considered and upheld energy levels:

  • Whole Foods: Stress whole, supplement thick food assortments like natural items, vegetables, lean proteins, whole grains, and strong fats in your everyday eating routine.
  • “Sufficient Calories:” Ensure you’re consuming a sufficient number of calories to satisfy the energy needs of your HIIT works out, as insufficient calories can provoke shortcoming and forestall execution.
  • Micronutrients: Concentrate on nutrients and minerals because they play crucial roles in energy digestion, safety, and overall prosperity. Contemplate a multivitamin if essential.
  • Individualized Approach: Individual requirements for food and shelter can vary. Consider chatting with an enrolled dietitian or nutritionist to tailor your food plan taking into account your specific goals, tendencies, and dietary prerequisites.

5. Focus on Your Body:

At last, the most dire piece of HIIT food is focusing on your body. Individual reactions to food varieties and timing can fluctuate contingent upon the individual. Center around how your body feels during and after activities, and change your food as necessary.

Conclusion:

The provision of adequate nutrition for your intensity is an essential component of a successful HIIT journey. You can work on your presentation, support your general wellbeing, and expand your energy levels by decisively arranging your sustenance previously, during, and after an exercise and by eating an even eating routine. Review that sustenance is a tweaked adventure, so attempt various things with different ways of managing find what ends up being savage for you. With the right fuel, you can brave your HIIT practices and achieve your wellbeing targets with power and affirmation.

Prescribing Antibiotics for Pediatric Outpatients? There’s an App for That


Credit: William Hook/Unsplash

A digital clinical decision support algorithm, ePOCT+, reduced the number of antibiotic prescriptions for pediatric outpatients without adverse health outcomes compared to usual care, in a cluster randomized controlled trial1 conducted in Tanzania.

When used in conjunction with pertinent clinical data such as C-reactive protein, hemoglobin, and pulse oximetry, the investigators suggest that the use of the digital tool to safely reduce antibiotic prescribing could help to mitigate development of bacterial antimicrobial resistance (AMR).1

“The use of the ePOCT+ digital clinical decision support algorithm (CDSA) package resulted in a close to three-fold reduction in the likelihood of a sick child receiving an antibiotic prescription compared to children in usual care facilities.Despite substantially fewer antibiotic prescriptions, clinical failure did not increase in intervention facilities,” lead author Rainer Tan, MD, Centre for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland, and colleagues reported.

Although AMR is a global health issue, attributable for 1.27 million deaths in 2019, Tan and colleagues point out that the highest burden has been in sub-Saharan Africa. They note that in Tanzania, as in many resource-constrained countries, more than 50% of sick children receive antibiotics at health facilities, with 80 to 90% prescribed in outpatient treatment, “and most deemed inappropriate.”

Tan and colleagues developed the ePOCT+ to be used in conjunction with several point-of-care tests to help prescribers determine when antimicrobial treatment is likely to be appropriate.2 The CDSA provides guidance on what symptoms and signs to assess, advises on what tests to perform, and proposes appropriate diagnoses, treatment and management. The current version is applicable for treating infants as young as 2 months through children under 15 years of age.

The trial compared outcomes with the CDSA in 20 primary care outpatient clinics to those in 20 clinics applying usual care. Over 11 months, 23,593 consultations were included from the 20 ePOCT+ health facilities, and 20,713 from 20 usual care facilities The cluster design of the trial refers to comparing outcomes in the populations, rather than by individual.The primary outcomes were number of antibiotic prescriptions; and of clinical failure, corresponding to determination of “not cured,” “not improved,” or unscheduled hospitalization. Secondary safety outcomes were death and non-referred secondary hospitalization.

The investigators reported that antibiotics were prescribed at the CDSA facilities for 23.2% of the population, compared to 70.1% receiving antibiotic prescriptions in facilities with treatment as usual (adjusted difference -46.4%, [95% CI, -57.6 to -35.2]). The intervention was determined noninferior for clinical failure (adjusted relative risk 0.97 [0.85 to 1.10). There was no difference between CDSA and treatment as usual facilities in the secondary safety outcomes of death, and non-referred secondary hospitalizations by day 7.

What You Need to Know

The ePOCT+ digital clinical decision support algorithm demonstrated a substantial reduction in antibiotic prescriptions for pediatric outpatients, almost three-fold lower compared to usual care facilities.

The study suggests that utilizing ePOCT+ in conjunction with clinical data could help safely reduce antibiotic prescribing, thereby mitigating the development of bacterial antimicrobial resistance.

While the findings are encouraging, the effectiveness of ePOCT+ depends on its utilization.

Effectiveness of the CDSA depends on whether it is utilized, the investigators point out.

“Although the present findings are encouraging, it is important to note that nearly 25% of patients were not managed using ePOCT+ in the intervention arm,” they indicated.

“It is reasonable to assume that not all health providers use the digital tool to manage all patients, just as health providers do not consult the IMCI paper chartbook every time they see a patient,” Tan and colleagues acknowledge.

The investigators are now seeking to determine factors that could have reduced use of the CDSA, such as the impact of benchmarking and mentoring dashboards, and how health providers can be better supported in using the tool.

References

1.Tan R, Kavishe G, Luwanda LB, et al. Adigital health algorithm to guide antibiotic prescription in pediatric outpatient care: A cluster randomized controlled trial. Nat Med 2024; 30:76-84.

2.Tan R, Cobuccio L, Beynon, et al. ePOCT+ and the medAL-suite: Development of an electronic clinical decision support algorithm and digital platform for pediatric outpatients in low- and middle-income countries. PLoS Digit Health 2023; 19:2(1):e0000170. doi:10.1371/journal.pdig.0000170. Accessed January 31, 2024.



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Vegan Chili Cheese Fries – Minimalist Baker Recipes

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Large plate of vegan chili cheese fries topped with vegan cheddar cheese sauce, pickled red onions, vegan sour cream, and jalapeños

Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including fiber-rich lentils!).

Just 10 ingredients required to nourish your body AND soul, friends. Let us show you how it’s done!

Lentils, coconut aminos, ketchup, apple cider vinegar, spices, olive oil, potatoes, carrots, nutritional yeast, cashews, and tapioca starch

Since they’re called chili cheese fries, let’s start by talking about 1) the CHILI, then we’ll get to 2) the CHEESE and 3) the FRIES!

For the vegan chili, we went with a wholesome base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It’s a smoky + savory mix that cooks until thick and flavorful. It’s not too saucy because soggy fries are not a winning move!

Sautéing lentil chili in a skillet

Now, on to the CHEESE! We opted for our cashew + carrot vegan cheddar, which is also good on grilled cheese sandwiches and in mac ‘n’ cheese. It has a neutral, cheesy flavor and is SUPER creamy and delicious!

Stirring vegan cheddar cheese in a saucepan

For the oven baked fries, we kept it simple with potatoes, avocado oil, and salt. Cooking at a high temperature (425 F / 218 C) ensures they get golden brown with crispy edges (a.k.a. fry perfection!).

Homemade potato fries on a baking sheet

Put the three parts together and you’ve got CHILI CHEESE FRIES! Cue the face stuffing.

Drizzling vegan cheddar cheese over chili and fries

Keep it simple or make them beautiful and extra special by topping with quick pickled onions or pickled jalapeños, vegan sour cream, green onions, and/or cilantro.

Picking up a vegan chili cheese fry from a plate

We can’t wait for you to try these vegan chili cheese fries! They’re:

Savory
Spicy
“Cheesy”
Satisfying
Comforting
& SO delicious!

This dish is the perfect meal for satisfying the comfort food craving and getting your fiber in at the same time. It would also be perfect for enjoying when the “big game” is on (or whatever the sporting folks say).

More Comfort Food Classics

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Vegan chili cheese fries speared onto a fork

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 3 (Servings)

Course Entrée

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month (stored separately)

Does it keep? 2-3 Days

Prevent your screen from going dark

FRIES

  • 2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2 inch “fries” (Yukon gold or russet work well)
  • 1 Tbsp avocado oil
  • 1/4 tsp sea salt

CHILI

  • 1 (15-oz.) can lentils, drained and rinsed
  • 4 tsp chili powder (or store-bought // if salted, start with less coconut aminos)
  • 1 Tbsp smoked paprika
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp ketchup
  • 2 Tbsp coconut aminos
  • 1/8 tsp cayenne pepper (optional)
  • 1 Tbsp avocado oil, for cooking
  • CHEESE: if serving with homemade Vegan Cheddar Cheese, begin soaking your cashews and carrots now: 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.
  • FRIES: Preheat oven to 425 degrees F (218 C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t). Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20-25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8-10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).
  • CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.

  • Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture in the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely — if it’s not, turn up the heat a bit.
  • Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.

  • CHEESE: Finish making the Vegan Cheddar Cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso but before it firms up too much.
  • Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce*). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.

Serving: 1 serving Calories: 489 Carbohydrates: 66.7 g Protein: 19.4 g Fat: 18.6 g Saturated Fat: 2.5 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Potassium: 1527 mg Fiber: 13.6 g Sugar: 9.6 g Vitamin A: 2687 IU Vitamin C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg





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