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Healthy eating encourages a feeling of health and wellbeing. When we eat more healthy foods and a lesser amount of of the unhealthy ones we typically feel much better. A salad allows us to feel much better than a piece of pizza (physically in any case). This is usually a problem, however, in terms of eating between goodies. Finding goodies that help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?

Certain foods made from whole grains are excellent for a easy snack. Starting your working day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Eating on the run may be healthier with wholesome chips and crackers. Whole grains are generally better than refined grains included in white bread.

A large assortment of quick health snacks is easily accessible. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to brad's pickled ham & bean soup w/ cheesey english muffins recipe. To make brad's pickled ham & bean soup w/ cheesey english muffins you only need 16 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Brad's pickled ham & bean soup w/ cheesey English muffins:

1. You need 2 (15 Oz) cans pinto beans
2. Prepare 1 lb ham steak, cubed
3. Provide 1/2 small onion, chopped
4. Provide Half tbs garlic powder
5. Use 1 tsp each; white pepper, mustard seed,
6. Take 1/2 tsp smoked paprika, Chile flakes,
7. Prepare 2 bay leaves
8. Use 4-6 allspice berries, depending on size
9. Provide 2 tbs cider vinegar
10. Prepare Mesa flour
11. Prepare For the muffins
12. Use 4 English muffins, split
13. Provide Butter
14. You need 8 slices cheddar cheese
15. You need Fresh rosemary
16. Use Tobasco sauce

Instructions to make Brad's pickled ham & bean soup w/ cheesey English muffins:

1. Add beans, onions, and ham to a LG saucepot. Just cover with water.
2. Add rest of the bean ingredients except mesa. Bring to a simmer. Simmer 20-25 minutes. Stir often.
3. Heat a dry fry pan over medium low heat. Butter split muffins. Toast in pan until golden brown.
4. Place on a baking sheet. Place a cheese slice on top. Bake at 425 until cheese is well melted. 5-7 minutes
5. While bean soup is simmering, slowly add Mesa stirring constantly until soup is desired consistency. I used a little over 1/8 of a cup.
6. Put bean soup in a bowl. Arrange muffins on top. Garnish with fresh rosemary and a few drops of tobasco sauce. Serve immediately. Enjoy.

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