Source: http://www.theminimalists.com/p028/

By Joshua Fields Millburn & Ryan Nicodemus · Follow: Twitter, Facebook, Instagram

In this episode of The Minimalists Podcast, Joshua Fields Millburn & Ryan Nicodemus discuss debt, credit scores, credit cards, investments, and much more, and they answer the following questions:

Should you keep credit cards or cancel them after you pay them off?
Should you invest money while you’re paying off debt or put all the money toward paying off the debt?
Should you use federal income-based repayment programs if you have student-loan debt?
How do you form a financial team with your partner who thinks some debt is okay?

Stream

Subscribe

iTunes · Stitcher · Soundcloud · YouTube · MP3 Download

Mentioned in This Episode

App: Every Dollar
App: Mint
Book: Entre Leadership
Book: Everything That Remains
Book: Essential
Book: Live A Meaningful Life
Book: Total Money Makeover
Class: How to Write Better
Essay: Financial Freedom
Essay: Need, Want, Like
Essay: Retirement Planning
Film: The Big Short
Guidance: Mentors
Investments: Betterment
Meetup: Minimalist.org
Own: Minimalism Film
Recommendation: Money Podcast
Recommendation: Retire Inspired Book
Recommendation: Retire Inspired Podcast
Recommendation: The Dave Ramsey Show
Tour: Minimalism Film
Watch: Minim…

Source: http://www.niashanks.com/tips-feel-great-strength-training/

If your strength training workouts don’t make you feel great or, worse, leave you feeling achy or beat up, then you need to change things. Now. Here’s how.

Below you’ll find four tips I use with clients (and myself) who complained that lifting weights didn’t “feel good” or left them feeling achy. Whether you’re an older lifter and want to strength train as safely as possible, you have previous aches and pains you want to alleviate, or you want your workouts to make you feel better and have more energy, give these four tips a try during your next workout.

Tip 1: Slow down your reps.*

This tip is simple to practice but also very effective, especially if you’ve previously experienced discomfort or pain from strength training workouts. Give this a try during your next workout (or even test it now with a set of push-ups) to experience it for yourself.

Slow down your reps by taking approximately 2-3 seconds to perform the lowering portion of the exercise. You don’t need to count, but noticeably slow down your rep performance. Using a push-up as an example, take 2-3 seconds to lower yourself down to the ground.

Then smoothly reverse the motion; do not use momentum or “bounce” back up. Sticking with …

Source: http://greatist.com/eat/stuffed-avocado-recipes?utm_source=rss&utm_medium=rss&utm_campaign=feed_http–greatistcom-

We’re big fans of avocado around here, and there’s nothing we love more than finding unexpected ways to get our fix. Stuffed avocados are the easiest way to pack one bite with as many good-for-you ingredients as possible, without sacrificing flavor. Whether you’re looking for a gateway vessel for getting comfy around unique combos (like Thai tuna or chickpea and Tamari salad) or in the market for a simple avocado toast upgrade, these 11 recipes are ripe for the making.

1. Thai Tuna-Stuffed Avocado

Mash avocado directly into the soy sauce-based tuna salad to get that classic creamy texture with a healthy spin. Finish off the snack with a generous squirt of Asian chili sauce to kick up the heat.

2. Charred Broccoli and Tofu-Stuffed Avocado

<img src="http://greatist.com/sites/default/files/styles/article_main/public/Charred-Broccoli-and-Tofu-Stuffed-Avocado.jpg?itok=XnrXp88l" alt="Stuffed Avocado: Charred Broccoli and Tofu" width="736" height=…

Source: http://www.bornfitness.com/effective-workout-plans/

I’ve been transforming bodies since I was 18, which means I’ve been doing this more than 15 years. In that time, I’ve seemingly made every mistake possible. Following bad workouts, training too much and then too little. Crazy on metabolic conditioning, anti-cardio, anti-biceps curls…the list goes on and on. I seemingly did everything but create effective workout plans. There were times when my mistakes made me question if I was in the wrong industry. Until I realized that the obstacle is the way.

Once I started using my errors as a foundation for smarter program design, that’s when things started to change. Clients lost hundreds of pounds. Lives were transformed. And rules of fat loss and muscle gain become more reality than myth.

Instead of blindly applying proven principles, I learned to adapt concepts to individuals, learning that body types, past training history, lifestyle preferences, and injuries were all just as important as nutritional and exercise science. This is where results happen: when evidence-based practices meet individual needs and are combined with personality considerations, which help with consistency.

Add that to lessons and mentorship from the smartest coaches (Jason Ferruggia, Bill Hartman and Mike Robertson, Smitty, Cosgrove, Cressey, Verstegen, Rooney, and Ben Bruno, just to name a few) in the industry—and I was able to take my greatest strength (finding your weaknesses) and apply it in a way that could ma…

Source: http://summertomato.com/foodist-approved-summer-quinoa-salad-recipe

farmers market quinoa salad

The ingredients in this hearty grain salad celebrate the start of summer and the opening of farmers markets across the country. This quinoa salad is packed with a power combo of kale, sugar snap peas, and radishes and is tossed with a bright lemony vinaigrette.

The secret that takes this salad from good to great is adding finely grated lemon zest to the vinaigrette. The zest brightens the other flavors and creates a beautiful flavor profile.

A microplane zester is an inexpensive tool worthy of adding to your kitchen gadget collection. Otherwise a paring knife can be used to carefully remove the zest from the pith. This will give you large pieces of zest that then need to be minced finely. Lemon zest adds exceptional flavor to everything from dressings to marinades to baked goods.

I’ll admit it. I made this salad three times this week! The first night for recipe testing, the next night for dinner at grandma’s house, and a couple nights later for a dinner party with friends. It was an acclaimed winner at every event.

Top this salad with a soft-boiled egg for a quick, nourishing meal or serve as a side with grilled steak for a no-stress dinner party.

Summer Quinoa Salad…

Source: http://zenhabits.net/writing/

By Leo Babauta

I’m not going to claim to be the world’s greatest writer, but I do think I’m reasonably competent. I’ve been training for 25 years, and I make a living as a writer.

For those who are just starting out as writers, I’d like to share my training. I didn’t wake up and suddenly know how to write — I’ve been training for most of my life.

A short background on my writing career: I started out as a sportswriter, as a senior in high school, and eventually became a full-time reporter and then editor for my local paper on Guam. I went on to do freelance writing for magazines and other publications, worked for awhile as a bill writer for lawmakers and a speechwriter for the Guam governor. Eventually I started my own blog while doing freelance blogging for about 5 different blogs. Finally, I’ve written my blog for almost 10 years now, and have written numerous books and courses.

Here are the most important aspects of my training, in no particular order:

Write every day. I write pretty much every single day. Not just once or twice a week, but every day. In various forms: for my blog, for my Sea Change Program, or for a new book or course I might be creating. This is perhaps the most important thing I’ve done in these 25 years, because constant practice has smoothed out the rough edges a bit, and made the difficult obstacles a lot less scary. I recommend doing a daily or every-other-day blog.
Learn to overcome the resistance. E…

Source: http://www.foodpolitics.com/2016/06/brexit-what-it-means-for-the-food-and-drink-industries/

What Britain’s exit from the European Union (“Brexit”) means for food and agriculture is worth attention.

As The Guardian put it,

It is no coincidence that food and drink is at the heart of so much of the debate about whether we are better off in or out of the EU. Worth £80bn a year and employing 400,000 people, it is our largest manufacturing sector and a big exporter and importer. Moreover, 38% of its workers are foreign-born, placing its demand for cheap labour at the centre of arguments about immigration.

The common agriculture policy (CAP) swallows up nearly 40% of the total EU budget…Britain produces just more than half what it consumes and depends on Europe to provide more than a quarter of the rest, while the EU’s population of more than 500 million people provides the UK’s most significant export market for food.

Agrimoney, a London-based concern that reports on commodity markets began its report on Brexit’s impact with these words:

Oh dear.

Tim Lang, professor at City University London’s Centre for Food Policy, told Food Navigator:

People will pay more for food. The British people have voted to raise the food prices…Where do they think their food comes from? Planet Zog?

Bakery & Snacks is especially interested in the meaning of Brexit for the food and drink industries.

It produced a Special Edition highlighting its articles on the topic.

The…

Source: http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory?utm_medium=RSS&utm_campaign=thesalt

Hide caption

Rolf and Daughters, in Nashville, Tenn., boasts exposed brick, bare bulbs and ceiling pipes.

Previous
Next

Andrea Behrends/Courtesy of Rolf and Daughters

Hide caption

Brider, in Denver, features slate gray floors, a chalkboard menu and metal elements throughout.

Previous
Next

Jennifer Olson/Courtesy of Brider

<img src="https://media.npr.org/assets/img/2016/06/27/le-grenier_vert-030ccf46e1e5d786d698679c9365be6aff5d3f68-s300.jpg" title="Le Grenier, in Washington, D.C., has exposed brick with graffiti, but owner Marie Ziar has worked to mak…

Source: http://www.fannetasticfood.com/2016/06/14/a-weekend-in-vancouver/

I’m switching gears today to share another Canadian vacation recap with you guys! Want to see everything we did? Check out our western Canada hiking trip itinerary.

The last few days of our trip were spent in Vancouver! We arrived on a Friday in the early evening and my brother drove up from Seattle to meet us. We lucked out with phenomenal weather – in the 70’s/low 80’s and sunny! Gotta love that lack of humidity, too, and the cool ocean breeze!

It was so fun to spend time with two of my favorite gentlemen! On our first night we enjoyed strolling around the city before deciding on dinner at a hole-in-the-wall sushi spot near our bed and breakfast (we stayed at the adorable English Bay Inn) called Kitaya Sushi. Delicious and really affordable!

<img title="kitaya sushi vancouver" style="border-top: 0px;bor…

Source: http://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures?utm_medium=RSS&utm_campaign=thesalt

The ‘Turkey’ apricot, a hand-coloured engraving after a drawing by Augusta Innes Withers (1792-1869), from the first volume of John Lindley’s Pomological Magazine (1827-1828). The Romans dubbed the apricot the “precious one.” Poets praised its beauty. The conquering Arabs took it to the Mideast, where the luxurious fruit was exploited in sugary confections.

The Royal Horticultural Society Diary/Wikimedia Commons

Four radiant, yellowish-orange apricots were depicted on each of the cellophane packages stacked on a shelf in a Middle Eastern grocery near my home. An avid fan of dried apricots, I was drawn to the sheets of dried apricot paste imported from Damascus. Amardine, as it is called, is especially beloved in the Ramadan season, when it is used to make a juice that the faithful drink to break their fast or to savor during the festive time after sundown.

Translated into poetic Arabic, amardine means “moon of the faith.” It is unlike your ordinary supermarket fruit roll that some call “shoe leather.” According to Charlie Sahadi, owner of a vast Middle Eastern food emporium in Brooklyn, the Arabic delicacy has a “thickness” and “consistency” that ordinary fruit rolls lack.

The apricot,…