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Ocean acidification—often dubbed the “evil twin” of climate change—occurs when oceans absorb excess carbon dioxide, triggering chemical reactions that lower seawater pH.Read more
This process harms coral reefs and marine habitats and, in severe cases, can dissolve the shells of sea creatures.
Previously, ocean acidification hadn’t crossed its “planetary boundary”—a limit within Earth’s vital systems like climate, water, and biodiversity that, when breached, threaten planetary stability.
Scientists reported last year that six out of nine such boundaries had already been exceeded.Ocean acidification—often dubbed the “evil twin” of climate change—occurs when oceans absorb excess carbon dioxide, triggering chemical reactions that lower seawater pH. This process harms coral reefs and marine habitats and, in severe cases, can dissolve the shells of sea creatures. Previously, ocean acidification hadn’t crossed its “planetary boundary”—a limit within Earth’s vital systems like climate, water, and biodiversity that, when breached, threaten planetary stability. Scientists reported last year that six out of nine such boundaries had already been exceeded.
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GREEK GYRO OVERLORD DEEP DISHRead more
Ingredients:
2 cups cooked gyro meat (lamb or beef)
1 cup diced tomatoes
½ cup sliced red onion
1 cup crumbled feta cheese
½ cup sliced cucumber
1 deep dish pizza crust or thick flatbread
½ cup tzatziki sauce
Optional: fresh oregano or parsley
Instructions:
1⃣ Spread tzatziki over crust, layer gyro meat, tomatoes, onion.
2⃣ Sprinkle feta on top, bake at 400°F (200°C) for 15–18 min till warm.
3⃣ Garnish with cucumber & herbs before serving.
Prep: 10 min | Cook: 18 min | Total: 28 min | Serves: 4 Mediterranean mavensGREEK GYRO OVERLORD DEEP DISH Ingredients: 2 cups cooked gyro meat (lamb or beef) 1 cup diced tomatoes ½ cup sliced red onion 1 cup crumbled feta cheese ½ cup sliced cucumber 1 deep dish pizza crust or thick flatbread ½ cup tzatziki sauce Optional: fresh oregano or parsley Instructions: 1⃣ Spread tzatziki over crust, layer gyro meat, tomatoes, onion. 2⃣ Sprinkle feta on top, bake at 400°F (200°C) for 15–18 min till warm. 3⃣ Garnish with cucumber & herbs before serving. Prep: 10 min | Cook: 18 min | Total: 28 min | Serves: 4 Mediterranean mavens
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If you're craving a quick, hearty meal, this Ground Beef Taco Cabbage Skillet is your answer! Packed with flavor and easy to make, it’s perfect for busy weeknights.Read more
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups green cabbage, shredded
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup beef broth
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Chopped fresh cilantro, for garnish
- Sour cream, for serving (optional)
Directions:
1. In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes until it’s nice and translucent.
2. Next, add the minced garlic and ground beef to the skillet. Cook until the beef is wonderfully browned, breaking it apart with a spatula as you go—this should take about 5-7 minutes.
3. Once the beef is cooked, stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if you’re feeling spicy!). Mix everything together until well combined.
4. Now, it’s time to add the shredded cabbage, diced tomatoes, and beef broth. Give it a good stir, cover the skillet, and let it cook for about 10-15 minutes, stirring occasionally, until the cabbage is tender and full of flavor.
5. Remove the lid and sprinkle the shredded cheddar cheese generously over the top. Cover the skillet again for a few minutes until the cheese melts into gooey goodness.
6. Serve hot, garnished with chopped cilantro, and don’t forget a dollop of sour cream if you like!
Nutrition Facts (per serving):
- Serving Size: 1/4 of the recipe
- Calories: 410
- Protein: 30g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 4g
Enjoy this tasty skillet with your family, and watch them go back for seconds! Happy cooking!
#TacoNight #OnePanMeal #HealthyEating #EasyRecipes #DinnerIn30MinutesIf you're craving a quick, hearty meal, this Ground Beef Taco Cabbage Skillet is your answer! Packed with flavor and easy to make, it’s perfect for busy weeknights. Ingredients: - 1 pound ground beef - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon cayenne pepper (optional) - 4 cups green cabbage, shredded - 1 cup diced tomatoes (canned or fresh) - 1/2 cup beef broth - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Chopped fresh cilantro, for garnish - Sour cream, for serving (optional) Directions: 1. In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes until it’s nice and translucent. 2. Next, add the minced garlic and ground beef to the skillet. Cook until the beef is wonderfully browned, breaking it apart with a spatula as you go—this should take about 5-7 minutes. 3. Once the beef is cooked, stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if you’re feeling spicy!). Mix everything together until well combined. 4. Now, it’s time to add the shredded cabbage, diced tomatoes, and beef broth. Give it a good stir, cover the skillet, and let it cook for about 10-15 minutes, stirring occasionally, until the cabbage is tender and full of flavor. 5. Remove the lid and sprinkle the shredded cheddar cheese generously over the top. Cover the skillet again for a few minutes until the cheese melts into gooey goodness. 6. Serve hot, garnished with chopped cilantro, and don’t forget a dollop of sour cream if you like! Nutrition Facts (per serving): - Serving Size: 1/4 of the recipe - Calories: 410 - Protein: 30g - Fat: 24g - Carbohydrates: 12g - Fiber: 4g Enjoy this tasty skillet with your family, and watch them go back for seconds! Happy cooking! #TacoNight #OnePanMeal #HealthyEating #EasyRecipes #DinnerIn30Minutes
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Carrot and Lemon SoupRead more
Zesty Carrot and Lemon Soup with Ginger and Herbs
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
6 large carrots, peeled and sliced
Zest of 1 lemon
Juice of 1 lemon
4 cups vegetable broth
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup coconut milk or heavy cream (optional for creaminess)
Fresh parsley or dill, for garnish
Directions:
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened.
Stir in garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add sliced carrots, lemon zest, cumin, salt, and pepper. Stir to coat.
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are very tender.
Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth.
Stir in lemon juice and optional coconut milk or cream for added richness. Adjust seasoning to taste.
Serve hot, garnished with fresh herbs.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 180 kcal per serving | Servings: 4 servings
#carrotsoup #lemonrecipes #vegancomfortfood #vegetarianmeals #healthyrecipes #immuneboosting #zestylunch #souprecipes #veggiesoup #gingerbenefits #easyweeknightmeals #winterwarmers #lightlunch #glutenfreemeals #onepotmeals #nourishingbowl #wholesomeeats #plantbasedmeals #springflavors #citruslove
Bright, warming, and packed with flavor! This Carrot and Lemon Soup is perfect for a light yet nourishing meal.Carrot and Lemon Soup Zesty Carrot and Lemon Soup with Ginger and Herbs Ingredients: 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and sliced Zest of 1 lemon Juice of 1 lemon 4 cups vegetable broth 1/2 teaspoon ground cumin Salt and pepper to taste 1/4 cup coconut milk or heavy cream (optional for creaminess) Fresh parsley or dill, for garnish Directions: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Stir in garlic and grated ginger, cooking for another 1–2 minutes until fragrant. Add sliced carrots, lemon zest, cumin, salt, and pepper. Stir to coat. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are very tender. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Stir in lemon juice and optional coconut milk or cream for added richness. Adjust seasoning to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal per serving | Servings: 4 servings #carrotsoup #lemonrecipes #vegancomfortfood #vegetarianmeals #healthyrecipes #immuneboosting #zestylunch #souprecipes #veggiesoup #gingerbenefits #easyweeknightmeals #winterwarmers #lightlunch #glutenfreemeals #onepotmeals #nourishingbowl #wholesomeeats #plantbasedmeals #springflavors #citruslove Bright, warming, and packed with flavor! This Carrot and Lemon Soup is perfect for a light yet nourishing meal.
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