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Eat Move Make: Exploring the Intersection of Food, Fitness, Travel, and Lifestyle

In our modern world, where health and well-being take center stage, the concepts of food, fitness, travel, and lifestyle have become intertwined in a fascinating way. People are no longer content with just one aspect of a fulfilling life; they are seeking a holistic approach that encompasses not only what they eat but also how they move, where they go, and the overall quality of their lives. This article delves into the synergy between these vital elements and how they contribute to a balanced and rewarding existence.

The Harmony of Eating Right

Nourishing your body.

Maintaining a balanced diet is the cornerstone of a healthy lifestyle. By using a TDEE calculator to estimate your daily calorie needs based on your activity level, age, and other factors, you can determine an appropriate calorie target to support your fitness goals. Consuming nutrient-rich foods provides your body with the energy it needs to function optimally.

Exploring Culinary Delights

Food is not just fuel; it’s a sensory experience that can be savored and enjoyed. Exploring different cuisines introduces you to a world of flavors, textures, and aromas that can awaken your taste buds and broaden your culinary horizons. Adding blends of herbs, vitamin-rich nutrients, and novel plant-based foods sourced from nature, such as hemp extract-infused CBD honey sticks , supports overall health, boosts mood, and relieves stress.

Mindful Eating

In the hustle and bustle of modern life, it’s easy to overlook the act of eating itself. Practicing mindful eating encourages you to savor each bite, pay attention to your body’s hunger and fullness cues, and develop a healthier relationship with food.

The Vitality of Movement

Finding your fitness passion.

Exercise is more than just a means to an end; it’s a way to celebrate what your body can do. From yoga and running to weightlifting and dancing, there are countless ways to move that can be both enjoyable and beneficial for your physical and mental well-being.

Boosting Energy and Mood

Regular physical activity releases endorphins, the “feel-good” hormones that can uplift your mood and reduce stress. Additionally, exercise enhances blood circulation, which promotes better energy levels and overall vitality.

Embracing an Active Lifestyle

Incorporating movement into your daily routine doesn’t have to be a chore. Opt for activities that you genuinely enjoy, whether it’s taking a walk in nature, participating in a team sport, or practicing a martial art. The key is to make movement an integral part of your lifestyle.

The Joys of Travel

Broadening horizons.

Travel opens doors to new cultures, traditions, and perspectives. Experiencing different ways of life firsthand can be incredibly enriching and broaden your understanding of the world.

Embracing Adventure

Venturing beyond your comfort zone through travel can lead to personal growth and a boost in self-confidence. Whether it’s hiking a mountain, trying a new water sport, or exploring a vibrant city, every trip can be an adventure.

Creating Lasting Memories

The memories you create while traveling often become cherished stories that you can share for a lifetime. From breathtaking landscapes to unforgettable encounters, each journey adds a unique chapter to your life’s narrative.

Crafting a Fulfilling Lifestyle

Prioritizing well-being.

A well-rounded lifestyle isn’t solely about physical health; it’s about nurturing your mental and emotional well-being too. Incorporating activities like meditation, journaling, and spending quality time with loved ones can enhance your overall quality of life.

Finding Balance

Striking a balance between work, leisure, and personal pursuits is essential for avoiding burnout and maintaining a sense of contentment. Remember that it’s okay to take breaks and enjoy moments of relaxation.

Pursuing Passions

A fulfilling lifestyle is one where your passions and interests are central. Whether it’s a creative hobby, a community involvement, or a personal project, dedicating time to what you love adds depth and meaning to your life.

The intricate interplay between food, fitness, travel, and lifestyle is a beautiful tapestry that defines our modern approach to well-being. Embracing these elements in harmony can lead to a more vibrant, balanced, and rewarding life. So, why not embark on the journey to “Eat Move Make,” where every meal, every movement, every adventure, and every choice contribute to a holistic and fulfilling existence.

Meet Kathy, the mindful mind behind the words at minimalistfocus.com. With an innate ability to distill the essence of life down to its purest form, Kathy's writing resonates with those seeking clarity in a cluttered world.

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Eat, travel, and repeat. it’s a lifestyle., “this heart of mine was made to travel the world.”.

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Easy Pigs in A Blanket Recipe

How to make pigs in a blanket.

T hese are my little guys favorite and most requested food.  They are simple and quick to make when hunger strikes.  The little smokies are one of the few things I buy at the bulk food store (unless I can find on sale) Pigs in a blanket are wrapped in crescent roll dough and cooked to a nice crunch.

These make a great snack and are perfect for taking to parties or having as an appetizer.  We event use them as an after school snack to curb hunger before dinner.  And yes, sometimes they even become dinner. with some delicious baked beans .

These are perfect to make in the toaster oven if you have one in the summer to keep your house chill.   And since my son likes them so much, he’s learned how to cook them for himself.

Easy Pigs In a Blanket

• oven/toaster oven
• baking sheet
• parchment paper
• cutting board

Ingredients

• 1 package of little smokies
• 1 package of crescent rolls

Instructions

• Preheat oven 350F.
• Roll out the crescent rolls and cut the strips into thirds.
• The strips are a little thick, so roll between your hands to stretch them out.
• Take the strip and wrap it around the smokies and place them on a cookie sheet. Hold the end as you wrap it around.
• Bake for 10-15 minutes.
• These should be a golden brown when done.
• Serve with BBQ, mustard and ketchup.
• You can buy the crescent rolls in a full sheet and cut, versus buying the triangles.
• Buy your favorite flavor of crescent rolls.

Can I Freeze Before Baking?

You can put them together and flash freeze on a baking sheet. Once frozen, you can label and date a plastic bag and freeze them pulling out what you want to bake and serve in smaller portions.

Do They Need To Be Served Hot?

The pigs in a blanket should be cooked before serving. Once cooked, they can be served and enjoyed. Eating at room temperature is fine too.

What Sauces Go Well With Pigs In A Blanket?

You can use the same condiments that you use for hotdogs: mustard and ketchup. You can also serve dips like honey mustard and barbecue sauce.

Can I Use Hot Dogs Instead?

You can use hot dogs, but cut them into small pieces about 1-2 inches in size to make these. You could also use mini hot dogs. For a light dough, you could also use puff pastry (cut the puff pastry into thin strips just like the crescent dough..

Can You Season the Crescent Dough?

You can put a egg wash on the dough if you want if you are serving at a party . to add additional flavor, you could sprinkle with poppy seed or everything bagel seasoning. You could also put garlic butter on the tops of the crescent dough before baking.

The post Easy Pigs in A Blanket Recipe appeared first on Eat Travel Life .

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I live to travel and I travel for a living — even in 2020/21, the years that brought travel to a halt for so many of us.

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My family’s from the Greek island of longevity, where people often live to 100: The 12 foods we always eat

On Ikaria, the Greek island where people "forget to die," as one centenarian told longevity expert Dan Buettner , is one of a handful of Blue Zones around the globe where people live an inordinately long time. 

In 2009, Greek physicians and researchers found that 13% of Ikarians in their study were over 80, compared to about 1.5% of the global population and about 4% in North America and Europe. People on the island were 10 times more likely to live to 100 than Americans .

I have deep family roots on Ikaria, and for almost two decades, I've been running a cooking school out of the kitchen and garden of my village home. My pantry is culled from the traditions of the Mediterranean: chock-full of all the things that have long given food its flavor in this part of the world.

Here's what's in an Ikaria-inspired pantry:

Beans and legumes

These are among the seminal ingredients of the Ikarian way of eating. Adding them to your everyday meal plan is proven to increase longevity and can help you phase meat out of your diet. Try:

• Broad beans (aka, fava beans)
• Gigantes (giant beans)

I couldn't imagine my life or kitchen without garlic! It's the ultimate flavor-packing, health - providing natural ingredient. There's a virtual pharmacopeia of goodness in every clove.

Modern-day Ikarians swear by it. My daughter makes a preventive infusion of raw garlic, mountain or sage tea, ginger, and honey, which she consumes when the temperature drops or she feels a cold coming on — advice taken from our friend, Yiorgos Stenos, 91.

Garlic makes almost everything taste better. It sweetens up as it softens and cooks, lending an almost caramelized flavor to so many different foods.

Whole grains are an integral part of the Ikaria diet. Here are a few different types to keep on hand:

• Pasta, especially whole wheat pasta and gluten-free, high-protein, bean-based pastas, such as chickpea and lentil pastas

On Ikaria, myriad herbs grow wild and most of us can grow a few pots of fresh herbs at home, even if it's just on the windowsill. I use herbs with abandon in many of my recipes.

Most families have a cupboard packed with dried herbs, the therapeutic qualities of which are contained in the knowledge passed down from generation to generation. Basic dried herbs include: 

Nuts are an important ingredient in many of my plant-based recipes and traditionally are an important ingredient in Greek regional cooking. They grow abundantly throughout the country.

Here are a few of the most popular — and healthiest:

• Sesame seeds and tahini

Olives have been a staple in the Greek diet since prehistoric times, and they're one of the many preserves I always keep stocked.

In Greece, they're traditionally eaten on their own or in salads. I love to pair them with pantry staples like beans or pasta and other grains.

Olive oil is the defining food of the Mediterranean diet and an absolute must in the pantry. 

Many of the health benefits associated with the Mediterranean diet, and, by extension, the Ikaria diet, are attributed to the health properties of olive oil . I only use extra virgin oil, which simply means the oil is unrefined.

On Ikaria, many people, myself included, use sea salt that collects in the small natural salt basins that have formed along the island's rocky coastline over eons. It tastes better than regular table salt, which comes from mines and is heavily processed.  

This is one of my personal favorites. Consuming honey daily is one of the longevity secrets of the islanders. Honey is antibacterial , rich in antioxidants including flavonoids , and — unlike white sugar or artificial sweeteners — helps the body to regulate blood sugar levels . Many people here eat a spoonful every morning . 

You can add a liberal drizzle to your tea or a breakfast smoothie bowl, or whisk it into dressings.

Dried fruits

Figs and raisins are two dried fruits I always have on hand to use in all sorts of savory dishes, especially in salads and rice dishes.

Yogurt is a fermented food that has been part of the culinary tapestry of the Eastern Mediterranean for thousands of years. The traditional yogurt on Ikaria is produced with goat's milk and has a delicious sour flavor and creamy texture.

If goat's milk yogurt isn't to your liking, you might prefer the Greek yogurt commonly found in American supermarkets, which is similarly rich in probiotics.

Feta and similar cheeses

Almost all the cheese Ikarians make and eat is produced with goat's milk or sheep's milk, like feta. Much of it is naturally fermented.

Over the years of teaching mostly Americans who come to my classes, I've had many guests who are lactose intolerant but are able to enjoy the island's traditional goat's milk cheeses and even a glass or two of fresh goat's milk without a problem.

Diane Kochilas is the host and co-executive producer of " My Greek Table ," runs the Glorious Greek Cooking School on her native island Ikaria, and is the author of 18 books on Greek cuisine, including most recently, " The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity ."

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From " The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired By My Homeland, the Greek Island of Longevity ," by Diane Kochilas, Copyright © 2024 by the author, and reprinted with permission of St. Martin's Publishing Group.

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The life and music of Amy Winehouse, through the journey of adolescence to adulthood and the creation of one of the best-selling albums of our time. The life and music of Amy Winehouse, through the journey of adolescence to adulthood and the creation of one of the best-selling albums of our time. The life and music of Amy Winehouse, through the journey of adolescence to adulthood and the creation of one of the best-selling albums of our time.

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Four Seasons Megève: a 'secluded' mountain retreat with plenty to explore

There is ample opportunity to hike, eat, play and relax at this Alpine resort

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Alpine ski resorts were set for a bumper season late last autumn when snow arrived nice and early. Yet the Four Seasons Megève hotel is ideal at any time of year, so you don't have to hope for a covering of the white stuff when booking your stay. 

I was there in the heart of the French Alps at the end of September. Then, only the very top of nearby Mont Blanc was dusted with snow, the slopes were still green with the last of the summer flowers and the distinctive Abondance cattle were happily grazing on the lush grass with their traditional bells ringing out across the valleys.

Why stay here

French property developer Noémie de Rothschild turned the village of Megève into a ski resort in the 1920s. The Four Seasons Megève opened in December 2017 and it is the hotel group's first mountain property in Europe, sitting on a secluded spot 10 minutes' drive above the town. 

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The Edmond de Rothschild Heritage brand and Four Seasons have created a mountain retreat in the local chalet style with ski-in ski-out access, an Alpine golf course and the region's largest spa. The rooms are spacious and deeply comfortable, their wood-clad balconies overlooking the surrounding Mont d'Arbois, with views towards Mont Blanc.

Experiences

An alternative when it's not snowing is simply to explore the area. The lovely concierge at the hotel arranged for us to go hiking with Sabrina Duranceau, a local guide. Her knowledge of plants and mushrooms for both culinary and medicinal uses was impressive, but it was her enthusiasm for the area, having grown up with the mountains as her playground, that was the real thrill. It was a unique chance to see the area through a local's eyes. 

If you're lucky enough to be there when it's snowing, she'll also teach you how to snowshoe or, for the more ambitious, she can guide you on longer hikes through the Alpine ranges.

Eating and drinking 

Restaurant La Dame de Pic – Le 1920, run by Michelin-star-winning chef Anne-Sophie Pic , was closed for the season. So we ate at Kaito, a Japanese fusion restaurant marrying culinary classics from Japan with local Alpine produce, including Lac Léman's fera – a lake fish delicious as sashimi, served with a Japanese cucumber salad. The Japanese classics were executed to perfection, from eel nigiri to shrimp tempura with an impressive array of sakes available to accompany the meal. The fusion offerings at first seemed a mistake, such as the ají amarillo (a Peruvian chilli pepper) fried arancini balls with spicy tuna tartare. But they were surprisingly delicious despite the Japanese-Italian-Peruvian mash-up. All of it was beautifully presented and extremely filling.

If Japanese food isn't what you're after, there is more traditional fare available. And, of course, you could always opt for dining in your room, where you can sit on your wooden balcony admiring the mountains. 

Alternatively, you could explore the charming Alpine town of Megève. It is buzzing at the height of the summer and winter seasons, with a variety of dining options, including upmarket and modern – and, naturally, there's traditional fondue. Be warned, though. In the off-season, many of the restaurants and shops are shut, but enough were still open for us to sample local beer and we were there for the Friday market, where local food and artisan producers set up their stalls. That gave us a chance to try the amazing local cheeses – products of the lush grass eaten by the happy local cows. 

The hotel will drop you off wherever the mood takes you and there's an app to book a pick-up. Of course, when it's snowing you might also want to upgrade from a car to a horse-drawn carriage.

The spa  

After all that hiking, one of the hotel's signature spa treatments – "A Stroll Through Megève" – is a real treat. It takes the Alps as its inspiration, starting with a pine-tree body exfoliation, followed by a hydrating pine-tree oil body massage and an organic edelweiss-extract facial. After 90 minutes of scrubbing and massaging, my skin felt amazing and my muscles unclenched from the mountain walk. 

I finished off with a welcome sauna and a swim in the indoor/outdoor pool with its stunning views. It was the perfect end to an energetic day. 

The verdict

The charming staff at the Four Seasons Megève are on hand to arrange a wealth of activities, from heliskiing to cookery classes. Then again, with its stunning location, you can always just sit out on the terrace with a cocktail and admire the breathtaking views – whatever the weather. 

Natasha was a guest of Four Seasons Megève . Superior rooms cost from €600 per night in summer and €1,950 in winter.  

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Breaking news, the best fast food restaurants in america, ranked — is your favorite on the list.

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You’ll flip for these burgers — and more.

A trusted travel guide brand has named the best fast food restaurants in America — and the list contains some delicious surprises.

Fodor’s writer Geena Truman compiled the list , reportedly based on a year of extensive travel.

“Visions of golden-fried cheese curds, succulent smash burgers, and cheese-topped fries distracted me from the rolling scenery of America’s backroads,” confessed Truman, an unabashed fast food lover.

And while many of us might just pull into the nearest familiar-looking chain, the intrepid eater said she sought out regional and less obvious options, from New England to the Pacific Northwest.

Here are her picks — do you agree?

1. Culver’s

Calling the Wisconsin-based butter burger and frozen custard chain “the most delicious fast food pit stop in America,” the author couldn’t speak highly enough of the homespun Midwest favorite that’s now located in 26 states (and hopefully more to come). Truman gives a nod to the restaurant’s famed side of fried cheese curds, noting that Culver’s “gives the outer appearance of fast-food but outperforms all others in taste.”

2. Shake Shack

Admitting that maybe she’s a little biased towards frozen custard purveyors — honestly, can we blame her — Truman talks up Danny Meyer’s still growing burger and sweet treat chain, which, incidentally, was modeled after the Midwestern stands of Meyer’s St. Louis childhood.

A whopping 25 states now have their own Shack, with more to come.

“The perfect meal? A coffee custard shake, a simple all-American Angus Beef hot dog with cheese dipping sauce, and a smash burger,” Truman writes, giving her appreciation to the “real food with real ingredients” that’s worth the extra money you pay.

3. In-N-Out

“If you want a *cheap* fast-food burger with fresh toppings, a classic Americana malted milkshake, and cheesy fries with just a dash of salt, this is the place for you,” Truman said.

She notes that the food feels fresher than at other fast food chains, saying that she “can eat a Double-Double Burger animal-style with a heaping pile of fresh onions, cheese fries, and a chocolate malt shake” and still walk out feeling good. Millions of West Coasters would agree.

The Southern California institution has been expanding in recent years, to Oregon, Colorado, Texas and soon, Tennessee and perhaps elsewhere in the Southeast.

4. Whataburger

What In-N-Out is to Calfifornia, the home of one of fast food’s biggest burgers (at least measured across) is to Texas. Truman calls out the chain’s “spicy ketchup, taquitos, honey-butter chicken biscuit, well-battered onion rings, Green Chile Burger, and oozing patty melt.”

However, she says that eating here is more about the size of the food than the quality, saying that it’s “not a mind-blowing eating event.”

The chain has expanded to states like Arizona and now, Nevada, where a sparkling, giant-sized branch that would make Texans jealous recently opened at the foot of the Waldorf-Astoria Hotel on the Las Vegas Strip. (Talk about an interesting pairing.)

5. Raising Cane’s

Georgia has Chick-Fil-A. Louisiana has Raising Cane’s. Truman appears to prefer the latter, ranking them ahead of the Polynesian Sauce purveyor.

Here, however, the menu is even simpler — chicken fingers from fresh-never-frozen birds, served with crinkle-cut fries, creamy coleslaw, thick, buttery Texas Toast and sides of remoulade-style Cane’s sauce. “Raising Cane’s perfected the recipe,” Truman says of the chicken fingers.

The chain has spread across the country, even making inroads right at the heart of NYC, with locations in Times Square, Harlem and the East Village.

6. Five Guys

“While the burgers are tasty and completely customizable…it’s really the fries that shine,” Truman opines of the popular and pricey chain that’s located all over the country and increasingly, the world. (Five Guys Barcelona, anyone?)

“Hefty bags of Idaho potatoes are literally stacked for all to see in the hallways of their restaurants. Freshly cut daily into “boardwalk-style” slivers and fried up in peanut oil (nut-allergists beware) Five Guys also offers them “Cajun-style” for travelers who want a little spice in their life,” Truman says.

7. Chick-Fil-A

Appreciating their “juicy deluxe chicken sandwich and tasty breaded nuggets,” Truman has less to say about the wildly-popular (and fast-growing) chain, referencing the “hype” and the long lines at newly-opened franchises.

8. Dave’s Hot Chicken

This celeb-backed chain — he fastest-growing fast food concept in America, the author writes — takes a concept that’s still typically found at trendy one-off spots and markets it to the masses, quite successfully.

So maybe it’s not Nashville-level great, but Truman calls a Dave’s meal the “perfect road trip snack.”

Choose from the “chicken tender slider (topped with smoky cheese and very California kale slaw) or a couple of the extra large-sized chicken tenders,” Truman suggests — urging diners to pair whatever they order with the restaurant’s creamy mac and cheese.

9. Kelly’s Roast Beef

Noting that this Boston-area institution inspired Arby’s, Truman raves about the “their “25-day aged beef knuckle roast, cooked in-house to the perfect medium rare, sliced to order, and placed delicately on a bun with a rich BBQ sauce and melty white cheese.”

The pride of Revere Beach is harder to find than most of the brands on this list, but it’s growing — and it could definitely beat Arby’s if it grew enough.

10. White Castle

Reminding readers that the spiritual home of the slider predates McDonald’s — true fact — Truman says that she didn’t tap the classic chain because of 1920s nostalgia or the restaurant’s place in the American pantheon.

“It’s the sliders,” she says, noting that there are now 12 differnet kindsto choose from, including fish, chicken and waffles and plant-based meats.

11. Dick’s

Dick’s is easily the In-N-Out of the Puget Sound, and though we’d have chosen the quirky and delicious Taco Time NW to represent that region, a trip to this basic and delicious burger drive-in is something akin to a cultural experience, essential to any road trip that includes the Seattle area.

Touting their “delicious beef burgers, salty fries, and thick old-school shakes served from walk-up windows,” Truman also gives them cred for treating their employees well and their community spirit, too.

The Seattle native also shouts out another regional chain, Zips, for their “huge tubs of crinkle-cut fries, behemoth burgers with three sizzling meat patties and sliced ham, country-style chicken strips, and freshly fried and battered fish filets pad the monster-sized menu.”

12. Jollibee

The top fast food chain in The Philippines — with a cheerful bee as its mascot — is increasingly showing up all over America, and Truman is definitely into the idea, saying there’s “no other fast food chain quite like it in America.”

Go for “crispy fried chicken, beef patty steaks with gravy, spicy tuna pies, and their trademark sweet-sauce-topped spaghetti meals,” she says, calling the chicken — when executed correctly — “better than KFC.”

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