Starbucks’ Rewards Program Gets a Sweet Update

Starting on April 16, Starbucks is overhauling its much-loved rewards program. Subscribers will now have more ways to redeem points, and will be able to cash in their points for rewards sooner. And if you use a Starbucks credit or debit card, your points will never expire.

16 million people use the rewards program, and as CNN reports, the “program accounts for about 40% of sales,” in the U.S., making it wildly popular. But fans shouldn’t worry that their favorite rewards program features are disappearing; in fact, customers will be able to earn free stuff faster.

For instance, the program now uses a tiered rewards structure: For 25 points, you can customize your drink with an additional espresso shot or a dairy-alternative milk at no extra charge. 50 points will get you a free bakery item or regular coffee, while 200 points is your ticket to a free sandwich or salad.

There’s more incentive for new people to join, too. According to the company, new members can earn points right away (on the day they join, even). That means that in just two or three visits to Starbucks to pick up your morning coffee, you could earn enough points to start redeeming rewards.

“There are people who like to spend at very low levels, and there are people who like to hoard a lot of points,” Matthew Ryan, the company’s chief marketing officer, told CNN. “Right now, we have just the middle point of the range.”

In the old program, customers would have to rack up 300 points within a year before they could start earning free goodies. Some things are staying the same, however: Customers will still earn 2 points for every $1 spent. Plus, there are other perks for rewards members like free refills on brewed coffee and hot tea, and free treats on your birthday.

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Here's How Weight Watchers Helped Kate Hudson Lose 25 Pounds

Kate Hudson became a Weight Watchers ambassador back in December, as part of the company’s rebranding efforts for 2019, and she has been using the program to lose 25 pounds after giving birth to her third child. The award-winning actress and founder of Fabletics has been candid about her weight loss efforts by posting workouts, WW-approved recipes, and how she manages to practice self-care as an actress, fashion entrepreneur, and a mother via Instagram. However, she says joining WW is about so much more than simply losing her baby weight.

Stay up to date on what healthy means now.

“I’ve got a baby who’s a couple months old, a full-on teenager, and a seven-year-old. I think everything I do—from what I put in my body to the goals I set for myself—will reflect on them,” Hudson told WW.

To Hudson, this means setting an example through eating more plant-based foods and exercising several times a week—she’s a big fan of dance and pilates—but also through finding balance and making time for gratitude. The actress told TODAY that WW fosters a community of support in everyone’s diverse wellness journeys, making this process less of a diet and more of a lifestyle.

And it turns out, the Weight Watchers approach of focusing on what you can eat instead of what you can’t could help you not only lose the weight easier, but also keep it off longer. A study published in the peer-reviewed journal, Appetite, found those who had a more positive outlook while dieting (instead of focusing on restriction), were more likely to develop better long-term nutrition habits.

Looking for more weight loss tips?

  • Scientists Swear by This Weight-Loss Trick That Only Takes 15 Minutes a Day
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  • Sleep May Be More Crucial to Weight Loss Than Your Actual Diet

WW is helping users like Hudson build better habits by partnering with Aaptiv and Headspace to encourage making exercise and meditation a seamless part of one’s daily routines, as well as empowering users to make healthier food decisions through their science-backed points system.

While some of her favorite treats are french fries, ice cream, and a good cocktail, Hudson has been finding WW-approved ways to treat herself that are just as satisfying. She recently shared a recipe for two-ingredient strawberry and banana ice cream on the Pretty Happy Instagram account, Hudson’s wellness brand launching this year. She also whipped up a batch of cookies for Superbowl Sunday—made with almond flour, oats, and monk fruit—for a treat that only tastes indulgent.

“This is about understanding your wellness,” Hudson told TODAY. “It’s about understanding your fitness activity, understanding your food, understanding the things that you love. It’s about how to balance.”

The bottom line: WW may not be for everyone, and each user’s experience will be different. However, the company’s focus on wellness beyond just the number on the scale can promote longer-lasting healthy habits than other, more restrictive diet plans out there.

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Costco Is Selling Gigantic 3-Pound Lobster Claws

If you’re a seafood fan, you need to run—don’t walk—to the nearest Costco location for the lobster claw of a lifetime.

https://www.instagram.com/p/BvLBpAaHS6D/

Ginormous “3 lb” LOBSTER CLAW !!!… Have you EVER ?!… This thing is unreal ! I mean, come on. I’ve seen a few big claws at Costco before, but this one’s crazy ! We just had to get it. It might be 1/2 it’s weight in shell, but worth it already. The family’s had their fun photo ops, now it’s going on the grill. I can’t promise an inside pic, they’re too anxious to eat this monster. I hope we have enough butter ?!… (check stories) . . . #lobster #lobsterclaw #shellfish #seafood #gobigorgohome #foodfinds #lobsters #butter #familydinner

A post shared byJules (@julesfood) on

Well, maybe. These massive claws are only being sold in select stores, so check with your local Costco before you show up in your stretchy, lobster-eating pants. But, still, look at these things:

https://www.instagram.com/p/BtkZuUQnaXh/

OMG!Costco has THE BIGGEST #Lobsterclaw we have ever seen! 🦞 My hand is in the second photo for perspective! Makes me wonder how big the tail is?🦞🦞#giantseafood #giantlobster #giantlobsterclaw #lobsterinsteroids #foodporn #instafood #isthisketo #wow

A post shared byJust She Ra and Her He Man (@wine_country_foodies) on

Now look at one compared to this guy’s fist:

 

The claws vary in size, but usually weigh between 2 and 7 pounds. Most have been spotted in California, with Instagram and Reddit users reporting sightings in Newport Beach and Oakland.

 

You may be wondering if claws this size are even legal. According to Foodbeast, it’s totally fine if they’re being packed and shipped from Maine. State legislators passed laws in 2011 that rolled back regulations on lobster processors, allowing them to sell the oversized lobsters, the report states.

In any case, people are pretty excited about the massive find. I don’t want to burst any bubbles here, but I only know one guy with claws that size.

Anyway, happy lobster hunting! (And here’s to hoping Larry and his family are OK.)

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Punkin pie bread pudding (I)

https://tasty.co/recipe/pumpkin-pie-bread-pudding# Recipe 1
This was good, but when I get time Iam going to make this in a different way…
This needs cool whip lol!

Ingredients

  1. 6 large eggs
  2. 15 oz pumpkin puree
  3. 1/2 cup granulated sugar
  4. 1 cup brown sugar
  5. 1 cup heavy cream
  6. 1 tablespoon vanilla extra
  7. 1 cup milk
  8. 1/2 teaspoon kosher salt
  9. 2 teaspoons ground cinnamon
  10. 1 teaspoon ground ginger
  11. 1/2 teaspoon ground cloves
  12. 1/2 teaspoon ground cloves
  13. 1/2 teaspoon ground nutmeg
  14. nonstick cooking spray, for greasing
  15. 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
  16. toasted pecans, chopped, for garnish
  17. ginger, candied, minced, for garnish whipped cream, ice scream, for serving

Steps

  1. In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.

  2. Lightly grease a 9×13-inch (22×33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.

  3. Preheat the oven to 350°F

  4. Just before baking, toss the bread cubes to redistribute the liquid.

  5. Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.

  6. Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
    Enjoy!

  7. Notes- I was lucky to find this on sale, and it was perfect was a little harder in some spots, like using day old cut bread. I wrapped it up and stuck it in the refrigerator, checking so often, I made this in the morning, an let it sit in the refrigerator till I was ready to cook it for dessert after dinner. I did press down on it as well from time to time.

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A Healthier Take on Smoked Salmon Dip

Active Time: 10 MinsTotal Time15 Mins
Yield:
Yield: : serves 6 (serving size: about 2 tbsp. dip, 3 bagel toasts, 4 cucumber slices)

This smoked salmon dip is addictingly delicious—thanks to its salty, smoky, and creamy flavors and texture. All of the ingredients are easy to find and it’s incredibly simple to put together. You can even make it ahead and keep it for up to 3 days in the refrigerator in an airtight container.

Ingredients

  • 1(3 5/8-oz.) everything bagel
  • 4 ounces smoked salmon, finely chopped
  • 3 ounces 1/3-less-fat cream cheese (about 1/3 cup), softened
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon reduced-fat sour cream
  • 1 teaspoon chopped fresh dill
  • 1/4 teaspoon kosher salt
  • 1small (10 oz.) English cucumber, thinly sliced (about 2 cups)

Nutritional Information

  • Calories 130
  • Fat 6g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 7g
  • Carbohydrate 11g
  • Fiber 1g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 323mg
  • Calcium 5% DV
  • Potassium 2% DV
  • Calories 130
  • Fat 6g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 7g
  • Carbohydrate 11g
  • Fiber 1g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 323mg
  • Calcium 5% DV
  • Potassium 2% DV

How to Make It

Step 1

Preheat oven to 425°F. Cut bagel in half crosswise. Slice each bagel half crosswise into 9 rounds. Arrange bagel rounds in a single layer on a baking sheet. Bake in preheated oven until crisp and toasted, about 4 minutes. Let cool completely, about 5 minutes.

Step 2

Stir together salmon, cream cheese, mayonnaise, sour cream, dill, and salt in a bowl. Serve alongside toasted bagel toasts and cucumber slices.

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The Best Thing You Can Do If You Forgot Your Grocery List, According to Science

What’s that old saying? The best-laid plans of grocery shoppers often go awry? Not really, but kinda sorta, right?

Seriously, though, who among us has ever gone to the supermarket and returned home with every single thing you intended to buy while also resisting the temptation to make impulse purchases? If you are the rare unicorn who identifies as such an individual, our guess is that you probably had a well-thought-out shopping list in tow. More power to you!

It’s hard to rely on the old noggin’ when handling such a crucial task as stocking up on weekly groceries. We know the right thing to do is make a list, but what happens when you forget the grocery list at home?

If this has happened to you on more than one occasion, the first thing you need to know is that you’re not alone. We’ve all done it. (And studies show that only about half of grocery shoppers use lists in the first place.) Luckily, there is a very official solution to the “I forgot my grocery list”dilemma, according to research findings published in the Journal of Consumer Psychology: Wander the aisles.

While that may sound like a major waste of time to you, rest assured that, according to science, the method is tried and true.

After observing more than 700 consumers, researchers learned that, when shoppers are looking for items they don’t normally buy (but forgot their list), chances of remembering said items were higher if they walked through the aisles.

A word to the wise: Don’t use your leisurely stroll though the aisles as a chance to suddenly remember that you haven’t gotten to try Moola’s new oat milk or Halo Top Pops (unless they’re already on your hypothetical shopping list sitting on the counter at home). The intended purpose of your zig-zagging is to spark your memory. And hey, you’ll add to your daily step count while you’re at it.

Do you make a list before you go grocery shopping? Have you ever left it at home by accident? What’d you do?

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Lemon-Ginger Water Recipe

"This lightly sweetened detox water not only quenches your thirst, it’s also loaded with ginger’s many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix."

Ingredients

  • Adjust
  • US
  • Metric
  • 1/2 cup lemon juice
  • 1/2 cup filtered water
  • 1 (2 inch) piece fresh ginger, peeled
  • 4 teaspoons honey
  • 15 cups filtered water
  • 4 quart-size mason jars (optional)
  • Directions

  • Prep
  • Ready In
    1. Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
    2. Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

    Nutrition Facts

    Per Serving: 8 calories;0 g fat;2.3 g carbohydrates;0 g protein;0 mg cholesterol;7 mg sodium.Full nutrition
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    Shrimp Primavera Recipe

    "A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish."

    Ingredients

  • Adjust
  • US
  • Metric
  • 1 (16 ounce) package rigatoni pasta
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 green bell pepper, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
    2. Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
    3. Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

    Footnotes

    • Tip
    • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

    Nutrition Facts

    Per Serving: 460 calories;5.8 g fat;66.3 g carbohydrates;37.9 g protein;230 mg cholesterol;559 mg sodium.Full nutrition
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    ITALIAN MEATBALLS

    Chef’s Note

    “Savory, spicy and moist, they have an amazing combination of flavor with just the right amount of seasoning… perfect with spaghetti!VIDEO https://www.youtube.com/watch?v=Tk_7bWNZgxQ”

    READY IN:

    1hr20mins

    YIELD:

    35 meatballs

    UNITS:

    US

    IngredientsNutrition

  • 12 cupmilk
  • 4 slicesbread, torn in small pieces
  • 1 lbItalian sausage, casing removed
  • 1 lblean ground beef
  • 1 lbground pork
  • 2 eggs, beaten
  • 2 cupswhite onions, finely chopped
  • 12 cupparmigiano-reggiano cheese
  • 14 cupparsley, chopped
  • 3 garlic cloves, pressed
  • 2 teaspoonsitalian seasoning
  • 1 teaspoonsea salt
  • 12 teaspoonred pepper flakes
  • 12 teaspoonblack pepper
  • Directions

  • In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
  • In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
  • Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
  • Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
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    Instant Pot Lemon Salmon With Smashed Potatoes and Kale

    Active Time: 20 MinsTotal Time20 Mins
    Yield:
    Yield: : serves 4 (serving size: 4 1/2 oz. salmon, 1 1/2 cups potato-kale mixture)

    Simple to make and full of flavor, salmon does very well cooking in the Instant Pot. And any leftovers can be chilled and used later in a salad. Avoid using thinner pieces, as the cooking times will be shorter and the fish could overcook by the time the potatoes are done. If that’s all you have, remove the salmon a little early and put the lid back on the instant pot for a few minutes to finish cooking the potatoes.

    Ingredients

    • 1 1/4 pounds red and/or yellow baby new potatoes (about 6 potatoes), quartered
    • 1 cup water
    • 1 1/4 teaspoons kosher salt, divided
    • 1/2 teaspoon black pepper, divided
    • 1(1 1/2-lb.) skin-on center-cut salmon fillet (1-in. thick)
    • 1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
    • 10 ounces Lacinato kale, stemmed and chopped (5 cups)
    • 1 tablespoon olive oil
    • 3medium garlic cloves, minced (1 Tbsp.)
    • 2 tablespoons unsalted butter

    Nutritional Information

    • Calories 369
    • Fat 19g
    • Satfat 6g
    • Unsatfat 11g
    • Protein 40g
    • Carbohydrate 9g
    • Fiber 3g
    • Sugars 2g
    • Added sugars 0g
    • Sodium 709mg
    • Calcium 13% DV
    • Potassium 20% DV
    • Calories 369
    • Fat 19g
    • Satfat 6g
    • Unsatfat 11g
    • Protein 40g
    • Carbohydrate 9g
    • Fiber 3g
    • Sugars 2g
    • Added sugars 0g
    • Sodium 709mg
    • Calcium 13% DV
    • Potassium 20% DV

    How to Make It

    Step 1

    Place potatoes, water, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a programmable pressure multicooker (such as Instant Pot).

    Step 2

    Sprinkle salmon on both sides with zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place salmon, skin side down, on top of potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take about 5 minutes for cooker to come up to pressure before cooking begins.)

    Step 3

    Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take about 3 minutes.) Remove lid from cooker.

    Step 4

    Massage kale, lemon juice, and oil together in a large bowl until kale is softened.

    Step 5

    Remove salmon from cooker, and set aside. Select SAUTÉ setting on cooker. Select HIGH temperature setting, and allow to preheat. Add kale mixture and garlic to potatoes in cooker; cook, stirring occasionally, until most of the liquid has evaporated, 4 to 5 minutes. Add butter; cook, stirring and smashing potatoes with a wooden spoon, 1 minute. Turn cooker off.

    Step 6

    Break salmon into large (1-inch) chunks. Divide potato-kale mixture and salmon pieces evenly among 4 plates.

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