Fitness Habit

How To Quit Smoking Once And For All With These 13 Steps

If you’ve stumbled upon this page, you’re probably looking to learn how to quit smoking. Did you know that smoking is the no.1 preventable cause of death in the world? It kills more people annually than AIDS, Heroin, Cocaine, Alcohol, Car Accidents, Fires and Murders COMBINED!

When I was in high school I took puffs on numerous occasions when I was offered by friends. The ability of bonding easily with another person holding a cigarette was interesting. However, I discovered that smoking contains more cons than pros. I also understood the fact that no one in this world can stop me if I chose to continue smoking. It’s the same that no one in this world could stop you if you chose to value your body and stop.

  1. Decide To Quit Smoking
  2. stop sign over yellow background

    Like I have said before, no one in this world can stop you if you WANT to continue. Words like ‘I can stop’ or ‘I will try my best to..’ are all hogwash. Anything containing ‘will’, ‘can’, ‘try’ is a sign of a plan waiting to fail. Ask anyone that you may come across who has successfully stopped smoking. They did it because they ‘WANT’ to not because they ‘can’ or ‘will try’. The remaining tips on how to quit smoking below will only work when a true, genuine decision is made. You will lose friends. You will quit drinking. You will start a new life. You must lose all your excuses before you can find results.

  3. Banish
  4. quit smoking break cigarette habit

    The first thing to do when a decision is made to stop smoking is to THROW AWAY all your cigarettes and matches. Give your lighters and ashtrays to your favorite pub. Tell the person who has been serving you at the pub, ‘thank you’ and leave. Out of sight, out of mind.


Egg Shell Powder Is The World’s Most Underrated Calcium Source

I googled top 10 sources of calcium and NONE listed egg shell powder as a source. 😕 I personally eat soft boiled eggs everyday and always consume the fallen, cracked, bits and pieces of egg shell together with the yolk and white.

Here are 9 reasons why the egg shell is such an underrated source of calcium.

  1. Egg Shell’s Calcium Content Is Huge
  2. dairy products such as eggs, milk, butter, cheese, yogurt

    Which simply means that just 1 egg’s shell meets much more than your 1 day’s RDI! 😮

  3. Bioavailability Of Egg Shell Calcium
  4. white and brown egg

    Egg shells are potentially better than food grade purified calcium carbonate. However, calcium from the shells of organic eggs (88%) are much more bioavailable compared to non-organic ones (48%).


53 Best Dip Recipes For Chips, Fries, Tortilla, Pita

A dipping sauce is used to add flavor and texture to many kinds of food, not just chips, tortilla or pita. For example, dumplings, crackers, meat, cheese, and especially vegetables are food commonly used. What makes a dip different is that the food is dipped into the sauce instead of having the sauce applied to the food.

Below are some of the best dipping sauce recipes found around the world. All ingredients are in bold.

  1. Aioli
  2. Aioli simply means “oil and garlic” in Catalan and Provencal. Although there are many variations that include eggs and lemons, purists in Spain consider the absence of eggs is what distinguishes aioli from mayonnaise. As it is so basic and simple, aioli goes well with a lot of food like fries, roasted/raw vegetables, roasted chicken, fish, steak, crabcakes, and bread, especially ciabatta.

    Recipe (30min)

    • Mince and mash 2 garlic cloves to a paste with a pinch of salt using a large heavy knife.
    • Whisk together 2 large egg yolks, 2 tsp lemon juice, and 1/2 tsp mustard in a bowl.
    • Add 1/4 cup of olive oil, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
    • Whisk in garlic paste and season with salt and pepper.

  3. Adjika
  4. In the Caucasus region, ajika means “red salt”. Common varieties of ajika resemble Italian red pesto in appearance and consistency. Though it is usually red, green ajika is also made with unripe peppers. Ajika goes really well with grilled meats, fish, and especially pork stew.

    Recipe (3 days)

    • Air dry about 13 red hot chili peppers for 2 days or until they are slightly wrinkled.
    • Using disposable gloves, wash the chilies, cut off the stems and cut each chili in half. Scrape out the seeds and reserve.
    • Put the chilies, 2 large garlic cloves, a small bunch of fresh coriander and parsley into a food processor, add a splash of olive oil and pulse until paste like consistency.
    • Check the spiciness and add some of the reserved seeds if the sauce seems too mild to your taste.
    • Season with dried herbs and salt and pulse for another couple of seconds.

  5. Ajvar
  6. Originating from Macedonia, ajvar is a type of relish made from mainly red bell pepper, chili pepper, garlic, and eggplant. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet, piquant, or very hot. Ajvar can be consumed as a bread spread or as a side dish.

    Recipe (1hr)

    • Preheat oven to broil. Halve 11 red peppers, discarding stems and seeds. Place peppers, cut side down, on a baking sheet lined with foil.
    • Cut 1 large eggplant in half lengthwise and score with a knife, drizzle it with about 2 tbsp olive oil and a little salt and place it on a second baking sheet.
    • Place one of the oven racks roughly 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
    • Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, about 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. Peppers and eggplant work on the outdoor grill as well.
    • After the peppers and eggplant are done, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. This step steams and lifts the skins, making it easy to peel the peppers once they’ve cooled.
    • Remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds. Put eggplant in a food processor with about 2 tbsp olive oil and 4 smashed garlic cloves. Pulse the eggplant a few times so that it’s chopped with the other ingredients but not totally pureed. Remove the eggplant to a serving bowl.
    • Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor and pulse about 6 times to chop coarsely. Mix the peppers with the eggplant puree, season to taste with salt, pepper, and a splash of vinegar.

  7. Artichoke Dip
  8. A dip that uses artichoke as its main ingredient. It can be served chunky or pureed. Goes really well with baguettes, crackers, and all kinds of chips.

    Recipe (30min)

    • Combine 14oz/400g chopped artichoke hearts, 1 cup mayonnaise, 1 cup grated Parmesan cheese, 1/2 tbsp lemon juice, 1/2 tsp garlic powder, a few drips of Worcestershire sauce and mix well.
    • Spread mixture in a baking dish and bake in the oven, preheated to 375°F/190°C, for 20 minutes or until bubbly and golden brown.