大原優乃

Get ready for a delightful breakfast treat! These Quick Almond Flour Pancakes are super easy to whip up and packed with flavor. Perfect for a wholesome morning bite! Ingredients: - 1 cup almond flour - 1/4 cup water - 2 large eggs - 1 tablespoon maple syrup - 1/4 teaspoon salt - 1 teaspoon oil (or as needed) Directions: 1. In a large mixing bowl, combine the almond flour, water, eggs, maple syrup, and salt. Whisk together until you have a smooth batter. 2. Heat oil on a griddle over medium heat, ensuring it’s nice and hot before you start cooking. 3. Spoon large dollops of batter onto the griddle. 4. Wait for about 3 to 5 minutes until bubbles start to form on the surface and the edges look dry. Flip your pancakes and let them cook for another 3 to 5 minutes until the bottoms are golden brown. 5. Keep going until all the batter is used up. Serve warm and enjoy every bite of these delicious pancakes! Nutritional Values (per serving): - Calories: 200 - Protein: 10g - Carbohydrates: 10g - Fat: 15g - Fiber: 3g Serving Size: Approximately 2 pancakes Flip into breakfast bliss with these quick and tasty almond flour pancakes! #HealthyBreakfast #PancakeLovers #EasyRecipes #GlutenFree #Yummy

Belgian Waterzooi – Creamy Fish Stew from Ghent Originally made with freshwater fish (now often with chicken or sea fish), this Flemish dish is a creamy, herby stew full of vegetables, delicate protein, and richness. Ingredients (Serves 4): * 600g cod or haddock fillets (or mixed white fish) * 2 carrots, julienned * 1 leek, thinly sliced * 1 celery stalk, sliced * 1 small onion, diced * 100ml dry white wine * 500ml fish stock * 150ml cream * 2 egg yolks * Butter, salt, pepper, parsley, bay leaf Instructions: 1. Sauté vegetables in butter until soft. Add wine, stock, bay leaf; simmer 10 mins. 2. Add fish and poach gently until just cooked. Remove fish and keep warm. 3. Whisk egg yolks with cream, temper with hot broth, then stir into pot (off heat). 4. Return fish gently. Season and garnish with parsley. Serve with crusty bread. Belgian Tip: Don't let the sauce boil after adding the egg yolks — it should stay velvety.

Recent neuroscience research has revealed the presence of a molecular compound in the brain that acts as a kind of “glue” to stabilize synaptic connections, which are essential for long-term memory storage. This "brain glue" is believed to be a structural component of the extracellular matrix (ECM) in the brain — a meshwork of proteins and sugars that surround and support neurons. One key molecule implicated in this process is perineuronal nets (PNNs), which envelop certain neurons and help solidify synapses formed during memory encoding. These nets appear after critical learning periods and are thought to “lock in” important neural pathways. Disrupting these nets in experimental models has been shown to impair memory retention, while enhancing them may improve cognitive resilience and memory consolidation. The discovery opens new possibilities for therapeutic interventions targeting memory loss conditions like Alzheimer's disease, age-related cognitive decline, or even PTSD, by modifying this molecular scaffolding to either preserve or selectively erase memories.

Green Bikini

Baba Fumika

Sasaki Shirosaki 白咲紗夏

My tv mount box says 100% gluten free on it