Menu

Which US States Have the Biggest Marijuana Programs?

0 Comments

Since California was the first to pass state-run therapeutic cannabis enactment in 1996, 22 states and Washington DC have pursued and set up projects of their own. Others, similar to Colorado, Oregon, Washington, and Alaska, have gone above and beyond and completely authorized recreational marijuana. Be that as it may, passing enactment is undeniably more convoluted than tapping an enchantment wand which endowments access to every one of those out of luck. A few states have had the option to set up streamlined, viable projects while others appear to have arrived in a snare of administrative issues. Unfortunately, Pennsylvania’s marijuana program is not among the biggest.

The Biggest State-Run Cannabis Programs

Oregon

Reliably, Oregon has demonstrated that they’re the state to copy with regards to therapeutic cannabis programs. The Oregon Medical Marijuana Program (OMMP) has qualified a considerable lot of the real wellbeing conditions, similar to cancerous growth, Alzheimer’s ailment, HIV or AIDS, seizures, and post-horrendous pressure issue (PTSD). In that light, the program enables veterans with PTSD to get their weed card for just $20, contrasted with the standard $200 cost.

Access to cannabis isn’t an issue, as the state right now has 334 dispensaries, and patients can acquire 12 plants in separate zones and 48 in nonresidential zones. Any authorized doctor in the state can prescribe the utilization of medicinal marijuana to their patients. As of January 1, 2016, there are 77,620 medicinal marijuana patients in Oregon and 1,720 authorized doctors with current therapeutic weed patients.

Colorado

Like Oregon, Colorado occupants don’t need to stress over having the option to get to therapeutic pot generally effectively. It just costs patients $15 to apply for a medicinal marijuana card, and there are more than 400 dispensaries all through the state. Further, the laws enable patients or their essential parental figures to develop up to six weed plants.

The state has affirmed a significant number of the major incapacitating conditions, similar to cancerous growth, HIV or AIDS, extreme sickness, glaucoma, serious agony, cachexia, and relentless muscle fits. All authorized M.D. what’s more, D.O’s. On favorable terms, that have a duplicate of their present DEA authentication, can prescribe medicinal marijuana to their patients. As of December 31, 2015, there are 107,534 current patients in Colorado’s medicinal pot program.

California

Different lawful understandings of the two California’s Compassionate Use Act in 1996 and the Medical Marijuana Program Act in 2003 caused issues concerning local facade dispensary deals for California. However, they’ve had the option to stay among the top states for restorative weed programs. Patients and their parental figures can legitimately utilize, have, and develop cannabis for therapeutic purposes. Turning into a medicinal pot understanding requires a suggestion from an authorized doctor, who are allowed to prescribe cannabis for any good or industrious condition.

No ID card is required to buy medicinal weed as the suggestion takes into account the legitimate owner of up to eight ounces of cannabis or for developing close to six develop or 12 young plants. In any case, California patients are worried about what will join new administrative changes to the three bills as of late marked by Gov. Jerry Brown — referred to by and large as the Medical Regulation and Safety Act (MRSA), these bills set up a legitimate structure for the development, producing, appropriation, transportation, deal, and testing of restorative cannabis. There are at present 716 dispensaries all through the state.…

THE WORLD’S BEST NEW ENGLAND CLAM CHOWDER

0 Comments

Ingredients

  • 6 slices thick bacon, medium sliced
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 3 tbs butter
  • 1/4 ts poultry seasoning
  • 1/4 ts Italian seasoning
  • 1 bay leaf
  • salt and pepper
  • 3 tbs flour
  • 3 medium potatoes, peeled and cubed
  • 2 bottles clam juice
  • 5 cans chopped clams, drained with juice reserved
  • 1 cup whole milk
  • 2 cups heavy whipping cream
  • 1 ts dried parsley
  • Sharp cheddar cheese
  • Croutons

Instructions

  1. Render bacon in large pot on medium heat, until crispy. Add butter. Stir in onion, celery, and garlic. Cook for about 5 minutes or until tender. Add the poultry seasoning, Italian seasoning, and bay leaf. Stir in flour and cook for another 5 minutes.
  2. Add the potatoes and all clam juice. Bring to a boil. Turn down heat and simmer until potatoes are almost tender.
  3. Add milk and heavy whipping cream and bring to a simmer. Add the clams and cook for about 2 minutes. Stir in the parsley. Season with salt and pepper is desired.

GLUTEN-FREE MARGHERITA PIZZA

0 Comments

Browsing for Paleo friendly recipes I came across this Paleo Pizza recipe from Paleo Cupboard. I used real cheese but made the crust as follows:

FOR THE CRUST

– 2 large eggs, room temperature
– 2 Tbsp. olive oil (any kind)
– 1 1/2 cups almond flour
– 1/4 cup tapioca flour
– 1 tsp. sea salt
– 1/2 tsp. oregano
– 1/2 tsp. dried basil
– 1/4 tsp. garlic powder

TOPPINGS (FOR MARGHERITA PIZZA)

– About 1 1/2 – 2 cups pizza sauce
– 1 large ripe tomato, sliced
– 15 leaves of fresh basil
– Dried oregano (optional)
-Mozzarella cheese

TO MAKE THE CRUST DOUGH:

  1. Place the eggs and olive oil in a small mixing bowl and whisk until well combined. Set aside.
  2. Combine the remaining ingredients in a medium sized mixing bowl and stir with a fork to break apart and clumps and to combine well. Add the egg mixture to the flour mixture and stir until well combined. Set aside for about 5-10 minutes and then split the dough in half and form two round balls.

TO ASSEMBLE THE PIZZAS:

  1. Preheat the oven to 375F and make sure the oven rack is in the middle position. Using a rolling pin on flat surface or cutting board, roll the two balls of dough separately between two pieces of parchment paper. Form a circular or rectangular shape, rolling the dough to about 1/4″ thick.
  2. Place the two crusts onto a large baking sheet lined with parchment paper or a baking mat. Bake for 15 minutes or until the crust is firm. While the crust is cooking, remove the “cheese” from the fridge and cut it into thin slices. Set it aside along with your basil leaves.
  3. Remove the crust from the oven and turn the oven to broil. Spread the sauce thinly across the pizza crust (too much sauce will make the crust soggy). Top with the sliced cheese and then the basil leaves. Add a few dashes of oregano on top (optional)
  4. Return the pizza to the oven and allow to broil for just a couple minutes, or until the cheese begins to melt. Remove from the oven, slice and serve.

PORK CHOPS WITH BACON, APPLES, AND ONIONS

0 Comments

Ingredients

  • 4 pork chops
  • 4 slices bacon, chopped
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 2 Granny Smith apples, cut into 1/2 in. thick wedges
  • 1 medium yellow onion, thinly sliced
  • 1/3 cup chicken broth
  • 1 cup milk
  • 1/4 cup Dijon mustard
  • 2 tbsp. honey
  • 1 tsp. dried rosemary

Instructions

  1. Preheat oven to 450 degrees. Cook bacon until almost done and remove from pan. Season chops with salt and pepper. Cook in hot oil in a 12-in. cast iron skillet over medium heat for a few minutes on each side or until golden brown.
  2. Remove pork from skillet.
  3. Add apples and onions to skillet and cook 4-5 minutes, stirring occasionally, or until browned. Remove from skillet.
  4. Add broth to skillet and cook 1-2 minutes, stirring constantly to loosen browned residue from skillet. Whisk together the milk and mustard. Add to skillet and add bacon and cook for 1-2 minutes, or until bubbly, stirring constantly.
  5. Remove skillet from heat. Stir in the honey. Return pork to skillet and turn to coat. Top with apples, onions and rosemary.
  6. Bake for 10 minutes or until just beginning to bubble. Remove from oven and let stand for 5 minutes before serving.

HEALTHY SALMON AND NOODLES – BOOST YOUR METABOLISM

0 Comments

It’s that time of year again when most people decide to live a healthier lifestyle. One of the largest parts of that resolution is eating better. I found this recipe from Health.com and altered it ever so slightly. I did a few things differently, such as cook the salmon with the skin on and use olive oil instead of cooking spray. I will post the original recipe because the nutritional facts were included.

According to Health.com, this 30-minute meal offers a bounty of nutritious and metabolism-boosting ingredients in a single bowl. The salmon and avocado are loaded with healthy fats, and the noodles and veggies are high in fiber.

The asparagus are the unsung hero of this dish, providing a wide range of essential vitamins and minerals, including vitamins A and C, folate, and iron.

HEALTHY SALMON AND NOODLES

  • 4 ounces soba buckwheat noodles or whole-wheat spaghetti
  • 5 ounces asparagus, cut in thirds
  • Cooking spray
  • 1 (6-oz) salmon fillet, skin off, cut into 8 pieces
  • 1 tablespoon toasted sesame oil
  • Zest and juice of 1-2 limes (3 TBSP juice)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper
  • 4 ounces cucumber, skin on, cut into medium pieces
  • 1/2 small avocado, cut into bite-size pieces
  1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
  2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
  3. Make the vinaigrette: Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
  4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Yield: Makes 2 servings (serving size: 2 1/4 cups)

NUTRITIONAL INFORMATION

Calories per serving: 492
Fat per serving: 21.9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 6.4g
Protein per serving: 29g
Carbohydrates per serving: 47g
Fiber per serving: 7g
Cholesterol per serving: 54mg
Iron per serving: 3mg
Sodium per serving: 783mg
Calcium per serving: 58mg…

HOW TO MAKE BACON & EGG CASSROLE

0 Comments

Ingredients:

  • Six eggs
  • Five slices of bread
  • One packet of bacon
  • Onions (optional)
  • 1½ cup milk
  • 1½ cup shredded cheddar cheese
  • Salt (to taste)
  • Pepper (to taste)

Instructions:

  • Preheat the oven at a temperature of about 350 degrees F. Meanwhile, chop the bacon and cook it fully. After it is cooked, drain the oil from it and allow it to cool down.
  • Now tear the slices of bread into small pieces. In a large mixing bowl, mix the cooked bacon, bread pieces, and cheddar cheese together.
  • In another bowl, mix the egg yolks from the six eggs with milk. Season it with salt and pepper. If you wish, you can add minced onions in the mixture.
  • Take a pan and apply cooking spray all over it. Now spread the bread pieces mixture all over the pan. Pour the egg mixture all over it.
  • Place the pan inside the oven and let the dish bake for about 20 minutes. Your egg casserole is ready.