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Brussels Sprout and Brown Rice Salad

Simple and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the proper facet dish loaded with garlic, brilliant lemon taste and crunchy walnuts!

Easy and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the perfect side dish loaded with garlic, bright lemon flavor and crunchy walnuts!

This recipe is my tackle brussels sprouts, however make it a salad! This dish is garlicky, lemony and the nice and cozy fluffy rice tastes wonderful with the tender brussels sprout leaves and crunchy walnuts. I’m properly conscious that not everyone seems to be a fan of brussels sprouts (haters the place are you??), however I really discover this dish to be just a little extra palatable for many who do not actually love brussels when the leaves are separated extra like a salad. I calmly sautéed them in just a little olive oil and garlic, then tossed the brussels sprouts along with heat brown rice, crunchy walnuts and drizzled with some recent lemon juice + zest! Easy, but so scrumptious. You can additionally use my lemon dijon dressing on this salad as properly for much more taste!

Why You will Love this Recipe

  • Simple to make with only a few easy components.
  • Can simply be ready forward of time for fast meeting.
  • Makes an amazing vacation facet dish or perhaps a mild and flavorful lunch.
  • Wholesome and scrumptious!
  • Tremendous versatile and would style nice with some roasted butternut squash, dried cranberries or a wide range of different nuts.

Easy and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the perfect side dish loaded with garlic, bright lemon flavor and crunchy walnuts!

Substances You will Want

  • Brussels sprouts – the star of this salad and you will wish to rinse them properly, trim off the ends and separate all of the leaves
  • Brown rice – you possibly can additionally use plain white rice, wild rice, quinoa and even cauliflower rice
  • Vegetable broth – this provides additional taste to the brown rice, however be at liberty to make use of hen broth and even water if that is all you might have available
  • Lemon – this brightens up the salad and you will wish to use the zest too!
  • Olive oil – I like to make use of an excellent olive oil that does not should be costly, simply be certain that it is cold-pressed and natural for essentially the most taste (for my part)
  • Garlic – you need to use recent chopped garlic or minced garlic from the jar
  • Salt and pepper
  • Walnuts – I made these candied walnuts which add a pleasant crunch to the salad and just a little sweetness, however you possibly can additionally use chopped pecans, almonds or cashews

Different Enjoyable Additions

  • Roasted butternut squash would style nice on this salad
  • A sprinkle of parmesan cheese
  • Dried cranberries or raisins
  • Different chopped nuts or pepitas
  • My lemon dijon herb dressing would style wonderful on this salad!
  • Added protein similar to chickpeas, shredded hen and even lentils
  • You can additionally swap the brown rice for some quinoa, wild rice or cauliflower rice

Easy and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the perfect side dish loaded with garlic, bright lemon flavor and crunchy walnuts!

How one can Make this Brussels Sprout Salad

I simply love how easy it’s to throw this facet dish collectively, nonetheless I offers you one little warning. The ONLY time consuming half is chopping and separating all of the brussels sprout leaves. A bit little bit of a ache, however the finish result’s so price it and makes such a gorgeous facet dish!

  1. Make brown rice. I made the brown rice proper in my On the spot Pot which is arms down my favourite technique to make brown rice as a result of it comes out completely fluffy each time and you’ll simply set it and overlook it. Be at liberty to make the brown rice utilizing no matter technique works finest for you.
  2. Put together brussels sprouts. Wash and trim the brussels sprouts then separate all of the leaves. Alternatively, you possibly can merely simply chop up the brussels sprouts for extra of a shredded salad to hurry up the method, however I simply personally choose the look of the leafy brussels sprouts on this dish!
  3. Saute. This not solely provides taste to the brussels sprouts, however makes that vibrant inexperienced coloration actually pop! Drizzle just a little olive oil in giant skillet and add brussels sprout leaves, garlic and season with salt and pepper. Sauté for only one to 2 minutes, simply sufficient to get them coated with garlic and warmed by way of. We would like a vibrant inexperienced coloration and an excellent crunch, not charred brown leaves!
  4. Toss the salad. In a big bowl, combine collectively brussels sprouts, heat brown rice, walnuts and add lemon juice plus the zest. Season with further salt and pepper, as wanted, and luxuriate in!

Easy and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the perfect side dish loaded with garlic, bright lemon flavor and crunchy walnuts!

Prepping and Storage

To Make forward: To prep this salad forward of time, cook dinner the brown rice and wash, trim and separate the brussels sprout leaves. Retailer the rice and brussels in separate containers and if you find yourself able to make the salad, merely heat up the brown rice and sauté the brussels sprouts with olive oil and garlic as per the directions.

To Retailer: This salad might be saved in a sealed, hermetic container for about 3 to 4 days within the fridge. Be at liberty to benefit from the salad chilly or re-heat it in a skillet or microwave for a bit.

Extra Brussels Sprouts Recipes You will Love

Hope you all get pleasure from this Brussels Sprout and Brown Rice Salad and if you happen to love this recipe as a lot as we do, please depart me a five-star ranking beneath and do not forget to tag me on Instagram utilizing the hashtag #eatyourselfskinny! I like seeing all of your scrumptious recreations!

  • Prep Time: 10 minutes
  • Prepare dinner Time: 45 minutes
  • Whole Time: 55 minutes

Substances

  • 1 cup raw brown rice
  • 1 3/4 cups vegetable broth (or water)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups brussels sprout leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Juice of 1 lemon + zest
  • 1/4 cup Candied Maple Walnuts

Directions

  1. You can also make the brown rice in your On the spot Pot or in a medium saucepan on medium to excessive warmth, deliver vegetable broth and brown rice to a boil. Cowl, cut back the warmth to low, and simmer for 45 minutes till rice is cooked and vegetable broth is absorbed. Take away from the warmth and let it sit, coated for 10 extra minutes, then fluff with a fork.
  2. Wash and trim the brussels sprouts then separate all of the leaves. Drizzle olive oil in giant skillet and add brussels sprout leaves, garlic and season with salt and pepper. Sauté for only one to 2 minutes, simply sufficient to get them coated with garlic and warmed by way of. We would like a vibrant inexperienced coloration and an excellent crunch, not charred brown leaves!
  3. In a big bowl, combine collectively brussels sprouts, heat brown rice, candied walnuts and add lemon juice plus the zest. Season with further salt and pepper, as wanted, and luxuriate in!

Diet Details:

  • Serving Dimension: 1/4th of recipe
  • Energy: 278
  • Sugars: 4.2 g
  • Sodium: 225.7 mg
  • Fat: 9.8 mg
  • Saturated Fat: 1 g
  • Carbohydrates: 45.1 g
  • Fibers: 5.6 g
  • Proteins: 6.6 g

* Please observe that each one vitamin info are simply estimates. Values ​​will differ amongst manufacturers, so we encourage you to calculate these by yourself for many correct outcomes.

Easy and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the perfect side dish loaded with garlic, bright lemon flavor and crunchy walnuts!

Fig Salad with Roasted Butternut Squash

This Fig Salad with Roasted Butternut Squash is the proper fall salad loaded with leafy greens, recent figs, crunchy pecans, and creamy goat cheese all tossed with a wealthy balsamic dressing!

This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy greens, fresh figs, candied pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Oh how I really like a great fall salad this time of 12 months to stability out all these cozy consolation meals dishes we’re all at present having fun with! This salad is loaded with peppery arugula, candy recent figs, completely roasted butternut squash (with cinnamon!), crunchy pecans, creamy goat cheese and scrumptious pops of dried cranberries all drizzled with a scrumptious maple balsamic dressing. I do know. There may be A LOT happening. However so price it in the very best approach. The flavors are unbelievable and I promise this can be a salad you will wish to add to your menu this season!

Why You will Love this Salad

  • So many scrumptious flavors and textures on this salad!
  • Loaded with seasonal recent fruits and veggies.
  • The butternut squash is roasted in cinnamon and cayenne for the proper candy and spicy combo.
  • This maple balsamic dressing must be a staple in your kitchen this season!
  • This salad can be tremendous fairly to have a look at

This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy greens, fresh figs, candied pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Elements You will Want

  • Leafy greens – I really like the peppery style of arugula on this salad, however any mixture of leafy greens will work
  • Figs – I used recent figs on this salad which style wonderful with the balsamic dressing! You could possibly additionally use dried figs, however take note these are usually increased in sugar
  • Butternut squash – this makes the salad so filling roasted with heat cinnamon, somewhat cayenne, salt and pepper which is my favourite taste combo. You could possibly additionally roast candy potato or different squash
  • Crumbled cheese – I used crumbled goat cheese, however feta, gorgonzola and even blue cheese all would style nice on this salad. To maintain this vegan, merely omit the cheese altogether or use your favourite vegan possibility
  • Pecans – these add a pleasant crunch to the salad and you possibly can additionally use chopped walnuts, almonds or cashews. My Candied maple walnuts would additionally make a scrumptious addition made with maple syrup, vanilla and cinnamon!
  • Dried cranberries – excellent little pops of sweetness all through the salad together with some added shade
  • Maple Balsamic Dressing – made with a mix of balsamic vinegar, olive oil, maple syrup, Dijon mustard and recent thyme

This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy greens, fresh figs, candied pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Learn how to Roast Butternut Squash

Roasting butternut squash is tremendous easy and tastes completely scrumptious! First, you may wish to peel and slice the butternut squash into 1-inch cubes and toss them in a bowl with olive oil, cinnamon, cayenne, salt and pepper, mixing properly till the squash is evenly coated. Subsequent, switch the butternut squash cubes onto a sheet pan sprayed with non-stick spray and roast within the oven at 400 levels F for 25 to half-hour, flipping the squash midway by way of. The butternut squash is completed when it is fork tender and beginning to brown.

Maple Balsamic Dressing (the BEST!)

I completely LOVE this maple balsamic dressing and it’s actually what makes this salad so wonderful! This dressing is wealthy, tangy and simply made with simply 5 easy elements – balsamic vinegar, olive oil, maple syrup, Dijon mustard and recent thyme. Not solely does this dressing style nice on salads, however I like to drizzle it on veggies, use it as a marinade for hen, fish or steak, toss it in pasta salads, and a lot extra. You can too make this proper in your blender in lower than 5 minutes or easy shake all of it up in a jar!

I at all times make my very own salad dressings proper at residence as a result of I sometimes have already got all of the elements readily available in my pantry or fridge, it is budget-friendly and truthfully simply tastes so a lot better than the bottled stuff from the shop.

This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy greens, fresh figs, candied pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Learn how to Make this Salad

  1. Roast the squash. Preheat the oven to 400 levels F. Rigorously peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper till fully coated. Unfold the butternut squash out on a ready baking sheet in a single layer and roast within the oven for about 25 to half-hour, flipping them as soon as midway by way of.
  2. Make the balsamic dressing. Whereas the squash is roasting, mix all of the elements for the maple balsamic dressing in a blender and course of till clean or just whisk collectively all the things in a mason jar till emulsified.
  3. Assemble the salads. Mix the arugula, figs, pecans and dried cranberries in a big bowl and toss with the balsamic dressing. Fold within the roasted butternut squash and sprinkle with goat cheese and recent thyme. Serve and revel in!

Extra Salad Recipes You will Love

Hope you all take pleasure in this Fig Salad with Roasted Butternut Squash and for those who love this recipe as a lot as we do, please depart me a five-star score beneath and remember to tag me on Instagram utilizing the hashtag #eatyourselfskinny! I really like seeing all of your scrumptious recreations!

  • Prep Time: 10 minutes
  • Prepare dinner Time: 30 minutes
  • Complete Time: 40 minutes

Elements

For the Butternut Squash:

  • 1 (2 lb) butternut squash, peeled and reduce into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • Pinch of cayenne pepper
  • Salt and pepper, to style

For Salads:

  • 6 to 7 cups arugula
  • 6 to 8 recent figs, quartered
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup pecans
  • 1/4 cup dried cranberries
  • maple balsamic herb dressing (recipe)
  • Sprinkle with recent thyme

Directions

  1. Preheat oven to 400 levels F.
  2. Roast the squash: Rigorously peel and slice the butternut squash, chopping it into 1-inch cubes. Toss with olive oil, cinnamon, cayenne, salt and pepper till fully coated. Unfold butternut squash out on ready baking sheet in a single layer and roast within the oven for about 25 to half-hour, flipping them as soon as midway by way of.
  3. Make the balsamic dressing: Mix all of the elements for the maple balsamic dressing in a blender and course of till clean or just whisk collectively all the things in a mason jar till emulsified.
  4. Assemble the salads: Mix arugula, figs, pecans and dried cranberries in a big bowl and toss with dressing. Fold within the roasted butternut squash and sprinkle with goat cheese and recent thyme, serve and revel in!

Notes

*This salad will final about 3 days in your fridge, however undoubtedly tastes greatest instantly after making it. If planning to take pleasure in this for a number of days, I counsel particular person dressing parts with the salad dressing in order that the arugula stays recent.

Vitamin Information:

  • Serving Measurement: 1/sixth of recipe
  • Energy: 265
  • Sugars: 19.4 g
  • Sodium: 167.7 mg
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 31.8 g
  • Fibers: 2.8 g
  • Proteins: 3.5 g

* Please be aware that every one vitamin info are simply estimates. Values ​​will fluctuate amongst manufacturers, so we encourage you to calculate these by yourself for many correct outcomes.

This Fig Salad with Roasted Butternut Squash is the perfect fall salad loaded with leafy greens, fresh figs, crunchy pecans, and creamy goat cheese all tossed with a rich balsamic dressing!

Raspberry Walnut Salad with Chicken

My favorite Raspberry Walnut Salad with Chicken made with leafy greens, fresh raspberries, shredded chicken, chopped walnuts, and sliced ​​red onions all tossed with a creamy raspberry vinaigrette!

My favorite Raspberry Walnut Salad with Chicken made with leafy greens, fresh raspberries, shredded chicken, chopped walnuts, and sliced ​​red onions all tossed with a creamy raspberry vinaigrette!

This salad truly has all my favorite components! Sweet and tart raspberries, leafy greens, tender shredded chicken, savory red onions, crunchy walnuts and drizzled with the most delicious raspberry vinaigrette! So delicious and super simple to throw together.

You can easily customize this salad to your liking as well. Sprinkle in a little goat cheese or feta cheese, swap out the raspberries for strawberries, blueberries or other fruit of your choice, add in some avocado slices or dried cranberries, and you could even substitute the chopped walnuts for pecans, almonds or cashews.

My favorite Raspberry Walnut Salad with Chicken made with leafy greens, fresh raspberries, shredded chicken, chopped walnuts, and sliced ​​red onions all tossed with a creamy raspberry vinaigrette!

Ingredients You’ll Need

  • Mixed greens – I used a mixture of arugula, baby kale and fresh baby spinach leaves, but feel free to use whatever leafy green lettuce you prefer.
  • Chicken – I love making this with rotisserie chicken because it’s quick, easy and adds a boost of protein to this salad! You could also use cubed chicken breasts, leftover shredded chicken or even canned chicken would work.
  • Raspberries – raspberries are loaded with Vitamin C and antioxidants, but they also taste incredible in this salad. You could also use strawberries, blueberries or even chopped apples or pears.
  • Red onions – adds a nice savory flavor to the salad and I cut the onion into thin slices
  • Walnuts – these add a nice crunch to the salad, but you can also use chopped pecans, almonds or cashews
  • Raspberry Vinaigrette – made with a combination of raspberries, red wine vinegar, balsamic vinegar, olive oil, honey, shallots and salt/pepper

Easy Raspberry Vinaigrette

I absolutely love the flavor and creaminess in this super simple raspberry walnut vinaigrette! Not only does this dressing add a beautiful vibrant color to your salad, but it is easily made with just a few simple ingredients – raspberries, red wine vinegar, a little balsamic vinegar, olive oil, honey (or maple syrup), shallots and salt / pepper.

I like to make this right in my blender (or food processor) and it comes together in just minutes. You can use fresh or frozen raspberries for this as well! I always try to make my own salad dressings right at home because I typically already have all the ingredients on hand in my pantry or fridge, it’s budget-friendly and honestly just tastes so much better than the bottled stuff from the store.

My favorite Raspberry Walnut Salad with Chicken made with leafy greens, fresh raspberries, shredded chicken, chopped walnuts, and sliced ​​red onions all tossed with a creamy raspberry vinaigrette!

Can this Salad be Prepped in Advance?

Absolutely! In fact I love prepping everything in advance so that I can easily throw this salad together for an easy lunch or as a delicious side dish with my dinner. In order for the lettuce to stay fresh and prevent wilting, I like to store everything in separate containers until I’m ready to assemble and toss together.

  • Wash and store the raspberries in a sealed container in the fridge and thinly slice the red onion storing in a sealed baggy or container.
  • Shred some cooked rotisserie chicken (or use any other left over chicken you may have on hand) and store separately in the fridge.
  • Blend together the ingredients for the raspberry vinaigrette and store in a sealed mason jar in the fridge. Just before serving, let the dressing sit at room temperature for about 10 minutes to let the oil become liquid again and give the dressing a good shake or whisk to mix everything together. The vinaigrette will last up to a week in the fridge.

More Salad Recipes You’ll Love

Hope you all enjoy this Raspberry Walnut Salad with Chicken and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

  • Prep Time: 15mins
  • Total Time: 15mins

Ingredients

For the Salad:

  • 6 cups mixed greens (I used baby spinach and arugula mix)
  • 2 cups shredded chicken (I used rotisserie)
  • 1 cup raspberries
  • 1/2 cup red onions, thinly sliced
  • 1/4 cup chopped walnuts

For the Raspberry Vinaigrette:

  • 1/2 cup raspberries (fresh or frozen)
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon finely chopped shallots
  • 1/2 teaspoon salt
  • Cracked black pepper, to taste

Instructions

  1. Combine all the ingredients for the raspberry vinaigrette in a blender and process until smooth.
  2. To make the salad, toss together the mixed greens, shredded chicken, raspberries, red onions and walnuts in a large bowl. Drizzle the raspberry vinaigrette over the top of the salad and give it a good toss or drizzle it over individual portions when serving. Season with additional cracked black pepper, if desired, and enjoy!

Nutrition Facts:

  • Serving Size: 1/6th of salad
  • Calories: 280
  • Sugar: 8.6 g
  • Sodium: 134.2 mg
  • Fats: 18.9 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 13.4 g
  • Fibers: 3.2 g
  • Proteins: 14.8 g

* Please note that all nutrition information is just estimates. Values ​​will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

Small Business Marketing Ideas (For Any Budget)

For one week each spring, “shopping small” means big business.

Small Business Week, happening April 30 through May 6 in 2023, is a prime opportunity for small and medium-sized businesses (SMBs) to raise brand awareness about their products or services—and bring customers in the door.

Doing this, however, requires a little outside-the-box thinking. Giving your marketing efforts a local twist is one way to get the word out.

Here’s a list of SMB marketing strategies designed with local businesses in mind.

What is Small Business Week?

Small Business Week is all about highlighting the resilience of local retailers, restaurants, service providers, and more. It’s a 50-year-old tradition of recognizing “the critical contributions of America’s entrepreneurs and small business owners,”1 and it creates an opportunity to introduce smaller brands to new customers—or strengthen relationships with existing ones.

In short: Every small business has a story, and Small Business Week is a chance to tell you.

Five ways to bring your small business marketing ideas to life

Small business promotional ideas should be engaging without breaking the bank. Here are five budget-friendly strategies to help turn your small business advertising ideas into real-world customer conversions.

1. SEO

Organic search engine optimization (SEO) helps ensure that your business is visible when customers search for related products and services online. Start by analyzing your existing search engine ranking and the keywords that are currently generating the most traffic to your site—along with those of your competitors. Optimizing your website for greater exposure on those search terms can drive more visits during Small Business Week and beyond. If you’re stuck in an SEO rut, there’s always the option of boosting your presence with paid media or paid search ads.

2. Local search

Making sure your brick-and-mortar store shows up in localized search results is crucial. Whether customers are searching for “cat collars in Eastport Maine” or “dog grooming Chicago,” it’s important that your business pops up on the first page. Try adding local and regional search terms to the About Us section of your site, or consider partnering with other local businesses to get backlinks and boost your page ranking.2

3.Digital audio

No list of small business advertising strategies would be complete without digital audio. Given that US adults now spend more time with digital audio daily than they do on social networks or watching video content on their smartphones,3 it’s a promising avenue for reaching potential shoppers ahead of Small Business Week.

4. Social media

Social remains a go-to destination for small business brands. Promoting your local business by posting photos taken on-site can entice customers to visit in person—but don’t forget to tell your larger brand story. Sharing historical facts and information about how your business contributes to the local community or posting photos and stories about staff can help humanize your brand, as well as build loyalty and trust among followers.

5. Email marketing

If you already have an email list, use it to let existing customers know about your Small Business Week sales, in-store promotions, free product offers, and local events. You can even consider running a contest for the occasion and collecting email addresses as entries. Then, follow up with compelling and location-relevant content—including links to multimedia or blog posts.

How Spotify can level up your local ad campaigns

With Spotify Ad Studio, small business advertisers can start a campaign for as little as $250. This gives you access to our intuitive self-serve ads manager, which includes robust targeting tools. Ad Studio makes it simple for SMBs to create ads likely to reach and resonate with the audiences they care about most.

Research shows that Spotify audio ads have 19% more brand impact compared to all other forms of media,4 which makes digital audio a smart choice for small business owners and local businesses. Ads heard on Spotify are also recalled at a rate that’s five times greater than a model based on chance.5

Digital audio advertising ideas for your small business could include podcast ads designed to help boost your brand or timely, event-specific ads targeted to niche audiences. If you’re looking for Small Business Week ideas to help you market your SMB this year, don’t miss the opportunity to incorporate digital audio in your campaign.

Ready to launch a campaign? Ad Studio is a great place to start.

West Virginia’s InnerAction Media Launches StoryMaker, Empowering Small Businesses with AI-Driven Marketing

West Virginia-based InnerAction Media (IAM) recently launched StoryMaker, an Software as a Service (SaaS) application that leverages Generative Artificial Intelligence (AI) technology to assist small businesses in the US in creating their ultimate 30-second pitch and other crucial marketing orders on demand.

The cloud-based application is founded on IAM’s proprietary “BrandStory” process. This unique approach curates a business’s marketing data, then employs AI similar to ChatGPT, to generate strategic marketing content. The customized content can be published across various platforms including social media, emails, presentations, and even traditional media outlets.

The software’s genesis can be traced back to November 2022, when it was just an idea proposed as part of a project by Vantage Ventures and Executive Director Sarah Biller. Vantage Ventures, an initiative of the John Chambers School of Business and Economics at West Virginia University, aims to foster scalable businesses to address complex challenges.

The idea was then transformed into reality in the “SaaS Factory” initiative, which tasked five WVU students and five West Virginia entrepreneurs to create ten SaaS applications in ten weeks starting in January 2023. Successful software engineer Cary Landis oversaw the project which eventually led to the birth of StoryMaker.

The software also reflects the experience of IAM President and StoryMaker developer, Jim Matuga. “I’ve had the unique opportunity to interview and help thousands of business leaders over the past 35 years. One thing most people struggle with is the question: ‘What’s your 30 second pitch?’” Matuga said. “StoryMaker solves this basic business problem and so much more.”

StoryMaker is hailed as a tool that brings marketing sophistication within the reach of small businesses. It provides them the necessary resources to create effective marketing messaging effortlessly, including their perfect 30 second pitch, social media content, longer form marketing messages like emails and blog content, and even tag lines.

Matuga added, “The right words matter and are essential for most small businesses – to cause people to take action, buy their products or services and increase sales, that’s exactly what StoryMaker does.”

The application also offers a variety of features such as user-defined marketing tones of voice, customizable calls-to-action, blog content writing, social media hashtag generation, and infinite product/service creation. Furthermore, it safely stores the business profile and product/services data in a secure, cloud-based database, and allows users to create unlimited marketing messages as needed.

In an era where effective marketing can make or break a business, StoryMaker appears to be a valuable tool for small businesses, allowing them to compete with larger corporations by offering a level of marketing sophistication that was previously out of reach.

IAM is offering a free 7-day trial of StoryMaker, following which the subscription price is $29 per month as a limited time introductory offer, with the regular price being $99 per month. The application has a Provisional Patent Pending.

As small business owners continue to navigate the ever-evolving landscape of digital marketing, tools like StoryMaker can offer significant benefits by simplifying and amplifying their marketing messages, providing them with an edge in an increasingly competitive marketplace.

For the latest, follow us on Google News.

Image: wv.gov

Who’s the viral Masters Girl? We found her in Lubbock

LUBBOCK, Texas– Texas Tech University freshman, Aaliyah Kikumoto, made headlines at the Masters Tournament Easter Weekend as the “The Masters Girl” as determined by the internet.

Prior to becoming a viral sensation, Kikumoto enrolled as a Business Marketing major and a proud member of the TTU Pom Squad.

She told EverythingLubbock.com she’s always wanted to be famous on social media for what she’s “best at.” Talking about dance and being ‘The Masters Girl” was a great start to that.

“I can continue all of this and continue growing and becoming…[a] really good dancer that also is the Masters Girl.”

Kikumoto explained that the viral video came to be when she was waiting on a golfer to make his putt. She started laughing with her dad when she realized the cameras were on her.

She said golf has been an activity she and her family have done together since she was a child and started tagging along to the Masters with her father and grandfather last year.

Her parents showcased their pride for their daughter’s viral moment in a social media post that said “YAY!!! Repping Texas Tech!!! Go TTU Poms!!!! So proud of my hubby [Charles Kikumoto] and TTU Poms daughter Aaliyah!!!!”

  • Aaliyah Kikumoto at the Texas Tech vs West Virginia 2022 football game in Lubbock (Nexstar/Jason Davis)
  • Aaliyah Kikumoto at the Texas Tech vs West Virginia 2022 football game in Lubbock (Nexstar/Jason Davis)

She also said her friends on the pom squad wasted no time reminding her that she is in fact an internet celebrity when she returned to campus on Tuesday.

“All my friends [were] coming up like getting on a knee. They’re like, oh my goodness, it’s [the] Masters Girl. My friends were like flashing flashlights to like, pretend to be like paparazzi like it was just so funny.”

One of Kikumoto’s friends, Ava, told EverythingLubbock.com that she and some of the other girls have not given her a break since returning to campus after Easter weekend. She also said Kikumoto was one of the nicest and most upbeat people you could ever meet.

Kikumoto said she plans to spend the next four years on the TTU Pom Squad and working towards her degree.

Bird’s Nest Carrot Cake Cupcakes

Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies!

Easter is right around the corner and these carrot cake cupcakes make the perfect festive treat! The cutest little desserts that are not only delicious, but make such a great addition to your holiday table. These carrot cake cupcakes are made healthier with whole wheat pastry flour, shredded carrots, coconut oil in place of butter and naturally sweetened with maple syrup and applesauce. The cupcakes are topped with a delicious cream cheese frosting and toasted coconut making adorable “bird’s nests” with egg-shaped chocolate candies.

For these bird’s nest cupcakes, I wanted to go with a carrot cake to stay with the fun Easter theme, but you could of course make any type of cupcakes or frosting you’d like! However I highly recommend making these deliciously moist carrot cake cupcakes as I KNOW you won’t be disappointed! My 2 year old kept calling them “baby bird treats” and absolutely loved them.

Ingredients You’ll Need

  • Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these cupcakes a light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
  • Baking soda + baking powder – these act as leavening agents to help the cupcakes rise
  • Carrots – you’ll need to grate about 2 medium carrots to get a healthy cup for this recipe, the grated carrot also helps keep these cupcakes moist
  • Applesauce – just a little bit of unsweetened applesauce in these cupcakes helps to reduce the amount of oil we need to use and also adds a little extra sweetness. You could also use a mashed banana as well
  • Coconut oil – this takes the place of butter in these cupcakes and helps make them moist and fluffy!
  • eggs – gives these muffins their structure and height
  • Sweeteners – I used a combination of coconut sugar along with some maple syrup to naturally sweeten these cupcakes without using refined sugar
  • Spices – a delicious combination of cinnamon, nutmeg, ginger and salt
  • vanilla – enhances the flavor in these cupcakes and tastes so good with the warm spices
  • Shredded coconut – this is what we’ll use to create the little “nests” on top of the cupcakes and make sure to use unsweetened shredded coconut that has longer strands, not coconut flakes that look more like chips
  • Cream cheese – this is needed to make the frosting! I like to set mine out about an hour before using so that it softens and is easier to whip

How to Make Carrot Cake Cupcakes

This recipe makes 12 cupcakes OR you could make 24 mini carrot cake muffins! You will make the batter the exact same way, you’ll just need to adjust the cooking time for the smaller muffins. Here’s how to make them!

  1. Mix dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices, then set aside.
  2. Mix wet ingredients. In a separate bowl, whisk together grated carrot, eggs, applesauce, maple syrup, and vanilla until all combined. Then mix in the coconut oil, just make sure you melt the coconut oil first and let it cool before mixing with the rest of the ingredients.
  3. Make the batter. Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter. Divide the batter evenly between 12 muffin cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full. You could also make 24 mini muffins!
  4. BAKE! Bake the cupcakes at 350 degrees for 15 to 17 minutes, or until a toothpick is inserted clean then let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. If baking mini-size muffins, bake at 350 for about 10 to 13 minutes. Next I’ll show you how to make the cream cheese frosting and assemble your bird’s nests!

How to Make the Bird’s Nests

While the cupcakes are cool, you can toast the coconut and make the cream cheese frosting!

  1. Toast the coconut. Toasting coconut adds such a robust, nutty flavor to otherwise plain coconut and gives these cupcakes a great texture! Start by adding the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan. Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the coconut burn.
  2. Make the frosting. In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  3. Assemble the bird’s nests! Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!) then sprinkle toasted coconut over each cupcake, pressing down slightly so that the coconut sticks to the frosting. Then place a little bit of frosting onto the bottom of each egg-shaped candy and press it into the center of each cupcake. You’ll need 3 candies per cupcake.

How to Store Bird’s Nest Cupcakes

The great thing about these cupcakes is that they taste even better the next day! Just make sure to store them in a sealed, airtight container and they will last for about a day on the counter then transfer them to your fridge for up to 4 to 5 days. If you’re making these for an Easter or Mother’s Day event, you can absolutely make them ahead of time!

More Recipes You’ll Love

Hope you all enjoy these adorable Bird’s Nest Carrot Cake Cupcakes and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

  • Prep Time: 20 mins
  • Cook Time: 15mins
  • Total Time: 35mins

Ingredients

For the Cupcakes:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of ginger
  • 1/4 tsp salt
  • 1 cup grated carrots (about 2 medium carrots)
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 3 Tbsp coconut oil, melted and cooled

For the Cream Cheese Frosting:

  • 8 oz block of cream cheese, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla

Toppings:

  • 1 1/2 cups unsweetened shredded coconut
  • 36 egg-shaped chocolate candies

Instructions

  1. Preheat oven to 35o degrees F and line a muffin pan with cupcake liners.
  2. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; set aside. In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined. Then mix in the coconut oil, making sure it’s melted and cooled before mixing with the rest of the ingredients.
  3. Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter. Divide the batter evenly between 12 muffin cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
  4. Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  5. Toast the coconut. While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan. Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the coconut burn.
  6. Make the frosting. In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  7. Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake ( about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
  8. Place a little bit of frosting onto the bottom of each egg-shaped candy and press it into the center of each cupcake. You’ll need 3 candies per cupcake. Serve and enjoy!

Notes

*Please note the nutritional information does not include the chocolate candies as there are so many different types of candy you can use with varying calorie amounts.

Nutrition Facts:

  • Serving Size: 1 cupcake + frosting
  • Calories: 250
  • Sugar: 8.1g
  • Sodium: 218.2 mg
  • Fats: 17.1 g
  • Saturated Fat: 13.3 g
  • Carbohydrates: 23.1 g
  • Fibers: 3 g
  • Proteins: 3.5 g

* Please note that all nutrition information is just estimates. Values ​​will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

Asian Turkey Lettuce Wraps – Eat Yourself Skinny

Inspired by PF Changs’ famous recipe, these Asian Turkey Lettuce Wraps are quick, easy to make and are full of so much flavor! Perfect as an appetizer, side or even main dish for a healthy meal the whole family will love!

Inspired by PF Changs' famous recipe, these Asian Turkey Lettuce Wraps are quick, easy to make and are full of so much flavor! Perfect as an appetizer, side dish or even as a main course for a healthy meal the whole family will love!

If you are a fan of PF Changs’ lettuce wraps like us are then you will seriously LOVE these. Not only are the flavors in this dish insane, but the entire recipe literally only takes about 15 minutes from start to finish. These lettuce wraps are perfect for an easy weeknight meal, but they also make a delicious appetizer when having friends over. In fact, they’re so highly requested that I have passed this recipe out more times than I can count to friends and family would want to make them which is why I wanted to re-new this recipe for you all! So. much. FLAVORS

Inspired by PF Changs' famous recipe, these Asian Turkey Lettuce Wraps are quick, easy to make and are full of so much flavor! Perfect as an appetizer, side dish or even as a main course for a healthy meal the whole family will love!

Ingredients You’ll Need

  • ground turkey – I use lean ground turkey for the filling in these wraps because of the lower fat content while being a great source of protein, but you could also make these using ground chicken, ground beef or ground pork (we LOVE chicken lettuce wraps too!)
  • soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make these gluten-free
  • Hoisin sauce – sticky sweet boost of flavor!
  • Rice Vinegar – adds a touch of acidity that helps balance all these flavors, but if you don’t have rice vinegar, feel free to substitute with white vinegar, apple cider vinegar or even a little lime juice
  • Roasted red chili paste – adds a little heat along with a boost of flavor, you can also add some red chili flakes or sriracha if you want even more spice
  • Garlic + ginger – fresh garlic and ginger are definitely the best in this dish,
  • Water chestnuts – add a nice crunch to these wraps, you could also add in shredded carrots and chopped mushrooms for some added nutrition
  • green onions – adds flavor and a pop of color
  • Red pepper flakes – this is optional, but adds a nice kick of spice to these wraps
  • Bibb lettuce – also known as butter lettuce, this is my favorite lettuce for wraps because of their perfect cup shape and how soft and buttery they are. Other great options include romaine lettuce leaves or iceberg lettuce

How to Make Healthy Turkey Lettuce Wraps

  1. Brown the ground turkey. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
  2. Make the sauce. While the turkey is cooking, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste in a small bowl.
  3. Mix together. Once the ground turkey is cooked through, turn the heat off and add in the chopped green onions and water chestnuts. Drizzle with sauce and stir well until completely coated.
  4. Assemble lettuce wraps. Spoon about a ¼ cup of the turkey mixture onto each lettuce leaf, serve and enjoy!

Inspired by PF Changs' famous recipe, these Asian Turkey Lettuce Wraps are quick, easy to make and are full of so much flavor! Perfect as an appetizer, side dish or even as a main course for a healthy meal the whole family will love!

Prepping and Storage

To-Store: The delicious filling for these Asian lettuce wraps will last up to 4 to 5 days in the fridge stored in a sealed, airtight container. Trust me when I say, this meal tastes even better the next day! Make sure you don’t store the wraps already assembled as the turkey filling will wilt the leaves.

To Freeze: Let the turkey mixture cool completely and store in a sealed, airtight container in the freezer for up to 2 months. Let the filling thaw completely in the refrigerator before reheating in a skillet or microwave.

More Recipes You’ll Love

Hope you all enjoy these Asian Turkey Lettuce Wraps and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

  • Prep Time: 5mins
  • Cook Time: 10 mins
  • Total Time: 15mins

Ingredients

  • 1¼ lb. lean ground turkey (or ground chicken)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon ground ginger
  • 4 green onions, thinly sliced
  • 1 (8 oz) can sliced ​​water chestnuts, drained and coarsely chopped
  • 3 tablespoons hoisin sauce
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons roasted red chili paste
  • Pinch of salt
  • 12 Bibb/Butter lettuce leaves

Instructions

  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
  2. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well and set aside.
  3. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
  4. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

Nutrition Facts:

  • Serving Size: 2 lettuce cups
  • Calories: 162
  • Sugar: 3.4 g
  • Sodium: 441.5 mg
  • Fats: 4.3 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 7.8 g
  • Fibers: 0.9 g
  • Proteins: 23.5 g

* Please note that all nutrition information is just estimates. Values ​​will vary among brands, so we encourage you to calculate these on your own for the most accurate results.