When you bought a Keurig, you thought it was going to make your caffeine routine in the morning easy. But alas that was not to be. It didn’t really turn out to be the gadget you thought it would be where with a few simple steps you could be in caffeine powered nirvana with no hassle.
But more often than not Keurig brewed coffee tastes sort of metallic making true lovers of coffee go into an existential crisis that only they can when deprived of their favorite stimulant.
So how do you coax a Keurig into making coffee that is much tastier and less stale? Here are all the secrets.
The culprit often times is the water that you use. Tap water might be safe for drinking but may contain a hint of chlorine in its taste (unless of course you are in Scotland and tap water there is good enough to make single malts).
Jokes aside it is best to use filtered water for making your Keurig coffee taste a little bit more authentic. Since at times the coffee may taste bitter add a pinch of salt to make it taste less acidic.
Too often Keurig coffee tastes very watery and diluted. That is because of too much water and too little coffee. It makes all the difference when you use only 6 oz water. The K-cups are not always strong enough to brew 10 oz. It means more waste, but you can always choose to recycle to make you feel better about your carbon footprint and the melting icecaps.
At times you will find no matter what you do, the coffee has an aftertaste you don’t like. This happens when too much gunk has built up inside the machine, and along with it, there are bacteria. Clean the K-cup holder and the needle as well as the funnel with warm water.
Don’t put it into the dishwasher as all the parts of the Keurig are not dishwasher friendly. Just hand wash it with hot water and mild soap.
If you wish, you may use white vinegar too. Fill the machine with vinegar after having removed the filter. Let it rest for a while and drain it out. Next, fill it with water and warm it. Drain the warm water out, and your machine will be all clean and tidy inside.
Depending on the amount of mineral salt in your local water, the Keurig will get scales inside. These scales are magnesium salts that were dissolved in water. When the water gets warm, it leaves the salt behind. Descale it every 8 weeks to keep it in tip-top shape. It will heat the water faster and waste less energy.
This might sound weird, but for flavored coffee and tea, it is best to give it the K-cup firm shake so that the flavor crystals get evenly distributed.
After all, the K-cup has been sitting in a warehouse shelf for a few months, and the grounds settle in.
It takes about 2 teaspoons of coffee powder to get a great taste. Most K-cups don’t hold this much coffee. Buy a reusable K-cup filter and fill it with ground coffee. Use a medium grind level to get the best taste. Off the shelf, K-cup pods are not really the best tasting out there. It is best to use pre-ground coffee you have purchased or better still grind your own.
You may find that the DRM makes it impossible to use your own K-cup, and in that case, you have to use a hack. Use a knife to take the lid off a Keurig K-cup and place it on top of the unbranded K-cup! Voila, you are good to go.
One of the main issues with Keurig is that it refuses to heat water past about 195° F. the best hack to get past this is run a cycle before you brew. This allows the machine to get warmer and gives a stronger brew.
The last bit of coffee that comes out is the weakest. Don’t wait for the dribble but pull out the cup. Whatever flows out is collected in a sump which you need to clear out from time to time.
The best way to make the brew taste strong is to use dark roasted variety. Light roasts just don’t work out well, and the coffee tastes all watery. Remember that the finer the coffee is ground more the aroma and taste.
K-cup tea is just not worth it. Just use the Keurig to produce hot water and dip into it the tea bag of your choice. Works out cheaper and tastier as you will find.
Hopefully, that sets you up for using the Keurig like an expert barista could. If you are still not satisfied with your coffee, don’t throw the machine away. It can be used to boil water for soup and be good enough for something.…
Join in the conversation about Anabolic Steroids because it is popular in certain niche markets. The more you uncover about this, we are confident you will begin to see why it is important for you to know about it. While we cannot be sure about you, we do tend to think you will discover this on your own. This article was produced from the perspective of looking at the overall which should at least touch on some of your concerns.
Naturally, we share commonalities with our need to have knowledge in this important area which leads us to feel good about how much you will gain from what you are about to read.
For many years there have been heated debates about the different types of Anabolic Steroids. How have they been used? How have they been misused? The concept of using steroids to beef up the performance of an athlete first began to dawn on people in the international community sometime between the 1960s and the 1970s. It started to become obvious during the Olympic Games that specific countries were superior when it came to such sports as weight-lifting. As events more forward since the ’60s and ’70′, the disputes continue to grow also. Even in the twenty first century, the abuse of all forms of steroids still exists. We will discuss Anabolic Steroids and offer a few examples for your general awareness.
No information by itself will move you to action, and that is true for Anabolic Steroids, as well. The only way you will ever make a difference in your own life is by overcoming inertia that binds so many others.
If you want things to change in a positive way, then you need to find a way to motivate your self on a daily basis. It is a noble thing to be different from the rest because the rest, or most, of the people just sit and wait for something to change.
Let’s talk about Androstenedione. Sometimes it’s confused with the Anabolic Steroids, but it’s an androgenic steroid. Research throughout the years has shown that Andro does not cause a considerable difference when it comes to increased muscle mass or better fat loss. Nothing concrete among the scientific data available is favorable towards the use of Andro for performing athletes or body builders. Furthermore, this readily-available steroid exhibits estrogenic effects due to the by-products produced during metabolism. In order for Andro to cause this problem for men, it is necessary to take dosages in the range that will also produce estrogenic effects.
Boldenone is a steroid that primarily works as an anabolic type, although there is a slight androgenic potential. This substance will stimulate protein synthesis, and there are other notable actions. Some of the other actions of Boldenone include increasing both the appetite and the ability of the cells to retain nitrogen. Boldenone was meant to work in the same manner as Anabolic (D Bol) but with longer staying-power in the body. Unfortunately, Boldenone did not live up to the expectations of it’s developers. It’s effect was not as high as was hoped. Another side effect for users of Boldenone is the fact that it remains in the body for a long time – more than a year – and will show up in the results of steroid tests. Many different types of medical conditions can be treated with Anabolic Steroids. Not all steroids are abused, and they can often provide tremendous benefits to very sick patients. In the case of steroids, it is best to have some knowledge of them for increased understanding. The sports industry isn’t the only venue that has abused the use of steroids. Many other industries, as well, make profitable use of them. As an example, a lot of animals – both livestock and poultry – that are earmarked for humans to eat are fed steroids. Human growth hormones and other steroids are given to produce leaner animal tissue which means less fat. Do these drugs pass through to the humans who eat this “doctored” meat? That’s a question many people are asking.…
Any person who is either a cannabis enthusiast or into cannabis culture probably knows that marijuana is available for medical use in 33 U.S. states, and it is legalized in 9 states (plus D.C.) for recreational use.
Even though cannabis is legal in most America, there are some cannabis users who haven’t felt like they’re supposed to get out of the black market and go legal, mostly because they don’t see the point why they are supposed to purchase at dispensaries and ditch their dealer.
And maybe you’re one of these people, there’s no problem with that. However, we are going to tell you some reasons why you are supposed to go legal:
First of all, you don’t need to worry about inflicting any law. Second, you can purchase in a safe place in which you’ll be treated discreetly. Third, there is a wide variety of marijuana products available at marijuana dispensaries. Lastly, these products are lab tested in order to ensure quality standards.
All cannabis sold at marijuana dispensaries is lab tested to control the quality of these products such as the cannabis potency, physical or microbial contamination, terpenes, and residual solvents.
This entire process is conducted by analytical chemists who are specifically trained to do the analysis of these products. The extract technician is responsible for preparing all the materials before extracting cannabis, and the entire extraction process.
Actually, before any medical marijuana program starts operating and the marijuana dispensaries start selling their products, medical marijuana companies must test all the cannabis before it goes to the dispensaries.
Only in 2014, 30 new cannabis testing labs opened in the U.S. And all these laboratories only start operating after receiving the state’s license.
Since medical marijuana is used as a treatment for many patients with serious medical conditions such as cancer, epilepsy, anxiety, and more, lab testing must be restricting, in order to ensure the quality of these products. That’s also how they get to put labels on marijuana products.
If it wasn’t for lab testing, you’d have to worry about finding the right dosage of cannabis for you each time you changed the bud. You also wouldn’t be able to check the terpenes percentage on the marijuana you’re buying.
That’s not just a problem for you. The marijuana companies would lose a lot of money for not having standards to classify marijuana as a high-THC product or low-THC products. The customers would pay the same amount for marijuana that could be really good, but also it could be REALLY bad.
So, if you were worried about your marijuana being just the same as purchasing with your dealer, that is certainly not true. When you purchase cannabis from a dealer you have no idea of what you’re actually buying. You don’t know the THC content, you don’t know the percentage of terpenes on that bud, and you certainly don’t know if this cannabis is for real.
You can be buying good cannabis from your dealer, but you can also be purchasing catnip with ketamine and you have no idea of what’s really in it. Instead of trying your look, get your medical marijuana card in Washington DC and start purchasing safe and high-quality marijuana at licensed marijuana dispensaries.
And if you’re really worried about the taxes, the price of marijuana found in dispensaries are not that distant for what you pay for on the streets, depending on where you live. It is more useful that you buy safe cannabis than saving some money that later on could have a real impact on your health if you bought a bad weed.…
My office phone rang last Wednesday afternoon with a call from a delivery man. He had something for me, so I directed him to my workplace and got excited for a fun birthday delivery from a mystery person!
Well it arrived, and I got spoiled, big time. My parents sent me an AMAZING fruit, veggie, and chocolate gift basket from the local fancy-schmancy grocery store, called Pete’s Frootique. It is a beautiful place to buy fresh local, and interesting imported foods. Shopping at Pete’s is a treat.
This humongous basket blew my mind, with it came an adorable little aloe vera plant and a bouquet of beautiful flowers! My otherwise very bland desk space is now all gussied up with greenery.
At the core of this basket, acting as a base on which the rainbow of exotic fruits and veggies was resting, was this thing:
I was pretty sure that it was a celery root (aka celeriac) but honestly, I did have to google image search it just to make sure. Sad? Kinda. It looked likely something out of a Goosebumps book to me. I envisioned its gnarly, coiled appendages slithering and writhing, getting completely out of control and gobbling up everything within reach of its insatiable celeriac tentacles. Luckily, that didn’t happen. I think I roasetd it before it started on its veggie warpath. Phew.
I peeled this sucker and chopped it into small cubes, and did the same to a small butternut squash and a couple of yellow potatoes. I tossed them all in some simple seasoning, just salt, pepper, and olive oil – let me tell you, the smell in my kitchen was fantastic. I love the aroma of slow-roasted root veggies!
I roasted the butternut squash separately for another dish that I made, look how pretty it is! Like little bites of vegetable candy. Eff sakes I love squash. This dish is so great, any time of day. I had it for brunch this morning, post-workout, and it kept me full for hours. Feel free to tamper with the proportions of veggies, adjusting to your tastes/supply!
Roasted Root Vegetable Hash with Poached Egg
Toss chopped veggies in olive oil, salt, pepper, and spices. Bake on a baking sheet at 400F for 20-30 minutes, or until tender. Divide between two plates. Poach four eggs to your liking, and place atop veggies. Enjoy with a dousing of your favourite condiments; hot sauce and balsamic reduction are my favourites!…
So, now that I’ve regained my composure, and am no longer in a blinding rage due to the original post for this recipe evaporating into cyberspace…let’s talk soup.
Soup and I have been on rocky ground as of late. I used to whip fantastic-tasting soups out of nowhere. In retrospect, I certainly took those strokes of culinary luck for granted, until I produced 3 batches of duds. My ego was beaten down and not until now have I been ready to open my heart up to another bowl of warm, wintery lunchtime love.
Soups are hugely convenient for me, as I work close enough to my house to walk home for lunch. I can just pull a serving out of the fridge and heat it up in no time flat, that gives me ample time to watch The View….err….I mean, plan my afternoon’s work at the office. Riiiiiiiigghht.
Since my confidence in winging soup recipes out of nowhere was at an all-time low, I decided to consult my new favourite cookbook for guidance. It’s one that I compiled as a fundraiser for the Banook Canoe Club, where I’m a member and fundraising chair. If I do say so myself, it’s awesome. So many people from the community pitched in; it has an awesome selection of recipes, with over 200 in total.
From the ‘Soups and Sides’ section, one in particular caught my eye. It was a submission from my friend/owner of Core Essentials Fitness Studio, Laurissa Manning. She and I spend a good portion of her classes chatting (in between gasps and grunted profanities) about restaurants, recipes, and products that we love or would like to try. She’s super knowledgable about nutrition and fitness; her contributions to the book are clean, and easy to make. Just the kind of recipe I needed to restore my faith in the power of a good soup.
The ingredients are pretty simple, but one in particular, the garam marsala spice, really sets this ahead of the pack. I’ve never used garam marsala before, so I picked some up a the Bulk Barn (many grocers likely carry it too, if not in the spice aisle check ethnic/indian section). It’s a warm spice, with a hint of cinnamon and cumin, and would do wonders for a curry or even sprinkled atop roasted sweet potatoes. It’s gonna get a lot of love in my kitchen!
The raita is optional, but adds a nice little contrast in flavours. Raita is similar to tzatziki, and is made simply of a yogurt base with diced cucumber and spices. I used mint and cumin. Not sure how authentic that is but it was friggin tasty. The cool, fresh flavour balanced nicely with the mellow earthiness of the soup.
Nutritionally, this soup is the bomb. Lentils are a great source of belly filling fibre and protein, and iron, which ladies, we can always use more of. Butternut squash has got loads of Vitamin A and C, as well as a nice little dose of fibre too. With only a tbsp of (healthy!) coconut oil, this soup has a negligible fat per serving and if made with low-sodium broth, will put store-bought soup brands to shame. Spend a little time making it this weekend and you’ll be SOUPER happy you did!
1 tbsp coconut oil (olive or other vegetable oil will do)
2-3 cloves garlic, minced
1 medium onion, chopped
1 tsp garam marsala
1 tsp cumin
1/4 tsp chili powder (optional, omit for a mild soup)
5 cups low-sodium vegetable broth
1 medium butternut squash, peeled and chopped
1 cup dried lentils (or about 3 cups canned)
Heat oil over medium heat and add garlic, onions, and spices. Heat until onions are soft and fragrant. Add broth, lentils, and squash. Bring the soup to a boil then cover and reduce to a simmer. Simmer for about 35-45 minutes, or until squash and lentils are soft. Once everything’s cooked through, remove from heat and let it cool a bit before pureeing, in batches, in a blender or food processor. I think it could be great without blending too, I’d love to hear some feedback if anyone tries it chunky!
Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.7g 4%
Cholesterol 0mg 0%
Sodium 140mg 6%
Total Carbohydrates 42.0g 14%
Dietary Fiber 14.9g 60%
Vitamin A 298% • Vitamin C 55%
Calcium 10% • Iron 24%…
A couple of weeks ago, with the best of intentions, I bought a bag of gorgeous heirloom carrots from the Halifax Seaport Farmer’s Market. I love the idea of using heirloom varieties of produce as often as they are available!
A heirloom variety seed means that it was commonly used and farmed many years ago, and those same varieties have been passed down from generation to generation. The original seed’s genes/traits are kept intact by dedicated farmers in smaller agri operations and gardeners, and often a product of open pollination practices.
Imagine that! REAL bugs doing buggy things and pollinating plants! Those little matchmakers! Hurray for Ma Nature.
Most produce comes from seeds that are genetically engineered for characteristics that we typically find ‘attractive’, like specific flesh and rind colours, textures, as well as improved transportability – being able to keep on the long treks from farm to grocery store and into your kitchen. So something about the heirloom varieties feels a little more homey and traditional; more natural. The way fruits and veggies are meant to be!
Anyway, about my lovely carrots. They’re beautiful, in hues of deep purple, yellow and vibrant orange. They were so pretty, that I had convinced myself that I had to do something really spectacular looking with them. Nevermind that they are so sweet and tender; I felt like I needed to primp these up like the little beauty queens they were!
Two weeks went by and they were still sitting around, unused, and batting their eyelashes at me. And by eyelashes I mean sprouts. I left them sitting around for so long that they had actually started to re-grow leaves and sprout. Alright, ladies, point taken.
Because I have very little self-control around baked goods, I ruled out making carrot cake. My gym isn’t open enough hours in the day to offset the damage I can do when left home alone with a whole cake.
Maybe soup? Soup and I are on a break. No soup for me (insert angry Seinfeld-character accent here).
I started thinking back to the sweet potato bars that I made a few weeks ago, and how freaking tasty even the plain sweet potato puree was before I added it to the other ingredients….hmmm….so away me and the pretty carrots went. It was go time.
This creation was a shot in the dark. Although it might not do the beautiful heirloom carrots any physical justice, this stuff is goooooood. A sweet carrot puree, spiced warmly with cinnamon, nutmeg, and a touch of maple syrup that your morning oats, yogurt, and pancakes are just dying to be slathered in. I even had it on toasted brown bread with a smear of cream cheese…heavenly. Stir it into some cottage cheese and sprinkle with walnuts and coconut…bam. A healthy bowl of carrot cake cheesecake.
Don’t give me a hard time about this maybe not being a typical ‘butter’ because clearly, it’s not! It’s more of a carrot sauce (as the texture is just like applesauce) but I couldn’t bring myself to slap that handle on it. Carrot sauce sounds about as appealing as a punch in the gut. So Spiced Carrot Butter it is!
Peel, wash, and chop the carrots. Put them in a heavy-bottomed pot and add juice, and enough water to just cover them. I had to use about 1.5 cups of water to get them submerged. Bring to a boil, then reduce the heat, cover, and let simmer. You need to keep an eye on them at this point, checking in to make sure they have just enough water to boil in, but not much more. Add water little by little as necessary until all the carrots are cooked through and tender. They will be easy to pierce with a fork when they’re all done. Take them off the burner, and let them sit for a few minutes to cool down. Putting hot liquids in a blender is something to avoid if you can!
Pour the carrots, their liquid, and the maple syrup in to the blender. Puree the carrots, adding water (only if needed) little by little until it begins to blend and form a thick puree. You might have to pulse/scrape down the sides of the blender to ensure that everything gets mixed up without having to add too much liquid. Once it’s to the consistency of a thick applesauce, pour it back into your pot and add the spices, stirring, and taste testing along the way. Everyone likes different levels and types of spice, so this part is really up to you! The recipe above shows (about) what I put in mine.
Now I’m no ‘canner’ so I just made sure to put this in a clean mason jar, and will be keeping it in the fridge; I’m thinking it’ll keep for a week or two.…
Okay, so I may not be giving full disclosure on what this recipe is by way of the title…so brace yourself, I have a confession.
I eat tofu for breakfast.
Don’t judge me.
My defence: At first it was out of curiosity (can it really come across scrambled-eggy?), and then recently, out of necessity. An empty fridge, and a half-assed pledge to myself to eat vegan this month, had me scavenging for a tofu scrambler recipe. I hit up some of my favourite vegan/veg blogs and saw, thankfully, that most don’t include any weird/uncommon/rare ingredients.
A recipe for any scrambler, egg or tofu, is pretty hard to screw up – you can toss in any combo of spices and veggies and it’ll still taste pretty freaking good.
One serving of tofu has more protein than two eggs, and very little fat. You can play around with spices, oils, sauces that you add to it as you go along, too!
This is one of my favourite weekend brunches, a big ol’ scrambler with a ton of veggies, served with avocado and a whole wheat pita on the side. If you like a little heat, a few good squirts of sriracha make this an awesomely flavourful meal!
If you have a few minutes, drain the tofu by sandwiching it between a few pieces of paper towel and setting something heavy on top (cookbooks work great). Tofu has lots of water in it, so the more water you can get out, the better. That said, if you’re in a rush, you can bypass this step.
Heat the oil in a frying pan and add diced veggies. Mash up the tofu with a fork, it will crumble and look like scrambled eggs! Add to the frying pan and incorporate well into veggies. Add your spices, taste as you go. Sautee for an additional 2-3 minutes, until tofu is heated through. Now add the handful of spinach and let it cook down until wilted. Now all the flavours will have mingled and everything is heated through, it’s ready to be served!
This is great served inside a wrap too, with a good dousing of salsa and hot sauce.…