‘Biggest Loser’ host Bob Harper on his heart attack: ‘I was dead’

( CNN) “Biggest Loser” host and fitness teach Bob Harper said he is appreciative to be alive after digesting a mid-February heart attack at age 51 while working out in a New York City gym.

“I had what they call a widowmaker . … The detail there used to be physicians in the gym when I had the attack saved “peoples lives”, ” Harper said in an early morning appearing on the “Today” show Tuesday.

“I was in full cardiac arrest, ” Harper persisted. “I was dead, on that ground dead.”

Reducing the risk of heart disease

Mar 9, 2017 at 7:16 am PST

An Easy Summer Salad Recipe That You’ll Actually Enjoy Eating

Is it Fall hitherto? Every duration July/ August touches we all grow destined to repeat how much we miss sweaters and blankets and pumpkin spice lattes and scarves. We also greatly miss situations like cheese, carbs, and hearty-ass shit that we can eat and get away with since beds are in. Nonetheless, during summertime, salads with lemon spiked sips and like, a lot of alcohol are par for the course, so we say make a dinner that youll actually enjoy gobbling. While eating a salad can sometimes feel like literal torturing, we guarantee that this summer salad does not fall into the usual this-tastes-like-dirt-but-I-need-to-power-through vibe that most salads give off. Plus, it’s parcelled with so many exceeds itll feel like youre being bad without actually being bad and gaining 10 lbs. When we combine arugula with citrus and skrimps, we feel better than everybody else. We changed this recipe from the, but manufactured it easier for those of you who fucking suction at fix or just like, don’t have time to pay attention to meat and shit.

Ingredients :

2 lbs raw shrimp, peeled and deveined

1 tsp garlic, finely chopped

Red pepper

1 tsp inhaled paprika

2 tbsps olive oil

2 tbsps plus 2 tsps fresh lemon juice

Salt and pepper

Mint leaves from one bunch

Basil leaves


Instructions :

Preheat the broiler in your oven and move the rack as close as possible to the heat on top. Grab a big oven proof skillet and introduce it on the stave. Swerve the hot to looooow. Grab your skrimps and combine them with the garlic, red pepper( candidly, however much you want or dont want ), paprika, salt and pepper to savor, 2 tbsps of the olive oil, and 2 tspsof the lemon juice.

Stir that shit until its all compounded. Transform the heat on the skillet to high, and where reference is starts kind of smoking( SCARY ), throw in the shrimp. Shake the pan a few times so all the prawn get some tending, then put the skillet in the oven. The prawn will be done in about 3-4 minutes, so keep an eye out unless you crave some chewy sea-spiked bullshit.

While that shit concocts, chop up about a third of the spate and about half of the basil and place it aside. Weeping up the remaining foliages and shed them into a container with the arugula where they can get to know each other. Grab another container and desegregate together the remainder of the olive oil and lemon juice.

When the shrimps are done, use a slotted spoon to gave them on a illustration. In a container, contribute whatever juice is at the bottom of the shrimp skillet to the lemon juice and olive oil potpourrus and conjure. Drizzle over the arugula and herb mixture and toss. Organize the shrimp on top and garnish with any leftover herbs.

Read more: http :// www.betches.com/ easy-summer-salad-recipe