My mom was the worst at picking out outfits

Researchers at the RIKEN Center for Emergent Matter Science, in collaboration with the University of Tokyo, have developed a groundbreaking biodegradable plastic that offers a dual benefit: it dissolves in seawater and enriches soil.

This innovation was led by Dr. Takashi Nishikawa and his team in Japan, and it represents a major step forward in addressing plastic pollution while also supporting agricultural sustainability.

The plastic is made using a novel combination of sodium hexametaphosphate, a food-safe additive, and guanidinium-based monomers.

These components create salt bridges that hold the plastic’s structure together until exposed to seawater.

Once submerged, the material begins dissolving within hours, leaving behind no microplastic residue. In soil, it breaks down completely in about ten days and releases nutrients like phosphorus and nitrogen, which are key to promoting plant growth and boosting soil fertility.

What makes this material particularly promising is its non-toxic, non-flammable, and carbon-neutral decomposition process. Unlike conventional plastics, it contributes positively to the environment rather than causing harm.

In tests, up to 91% of the additive compounds and 82% of the monomers could be recovered and reused, aligning with the principles of a circular economy.

The plastic’s versatility opens the door to a wide range of applications. In agriculture, it can be used for biodegradable mulch films and seed coatings.

In marine environments, it offers a sustainable alternative for fishing nets and ropes that would otherwise contribute to “ghost gear” pollution.

It also holds promise for consumer products such as food containers, disposable cutlery, and eco-friendly packaging.

This innovation by Japanese scientists could significantly reduce global plastic waste and usher in a new era of biodegradable, recyclable, and nutrient-rich materials, with real potential to transform both environmental cleanup efforts and sustainable farming practices.

Beef and Quinoa Bowl

Protein-Packed Beef and Quinoa Power Bowl with Roasted Veggies

Ingredients:

1 lb (450g) lean ground beef

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups water or broth

1 red bell pepper, diced

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley or cilantro, chopped

Optional: crumbled feta or avocado for topping

Directions:

In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked, about 7–9 minutes.

Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes, until veggies begin to soften.

Stir in spinach and cook for 1–2 minutes until wilted.

Add cooked quinoa to the skillet and mix well. Drizzle with lemon juice and toss to combine.

Serve warm, garnished with chopped herbs and optional toppings like avocado or feta.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 390 kcal per bowl | Servings: 4 servings

#beefquinoabowl #proteinbowl #healthymealprep #grainbowlrecipes #nutritiousmeals #highproteinlunch #quinoarecipes #mealprepsunday #balancedbowl #cleaneatingideas #wholefoodsmeal #quickdinner #healthycomfortfood #leanbeefrecipes #veggiebowl #quinoapowerbowl #fitfoodideas #lowcarbmeals #easyweeknightdinner #fitnessfuel

This Beef and Quinoa Power Bowl is your new go-to for a healthy, high-protein meal! Packed with veggies and bold flavor

If you're on a low-carb kick but still crave that breakfast favorite, these Keto Pancakes are a game changer! Deliciously cheesy and oh-so-easy to whip up, they’ll keep you satisfied and energized.

Ingredients:
- 1 egg
- 1 tablespoon cream cheese
- 1 tablespoon almond flour
- 1 tablespoon parmesan cheese
- Fillings of your choice (e.g., ham, mozzarella)
- Pinch of pepper
- Black coffee (optional)

Directions:
1. In a mixing bowl, combine the egg, cream cheese, almond flour, parmesan cheese, and a pinch of pepper. Mix until you have a smooth batter.
2. Heat a skillet over medium heat and lightly grease it if needed. Pour the batter into the skillet like you would with a regular pancake.
3. Cook for about 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes.
4. Once the pancake is cooked through, add your favorite fillings on one half, fold it over, and let it heat through for a minute.
5. Serve warm alongside a cup of black coffee if you like!

Nutritional Values (per pancake):
- Calories: 170
- Protein: 10g
- Carbs: 3g
- Fat: 14g
- Fiber: 1g

Serving Size: 1 pancake

Enjoy a delightful breakfast that fits your keto lifestyle! #KetoBreakfast #LowCarb #HealthyEating #PancakeLove #BreakfastGoals

Mermaid Stella Maxwell on the red carpet in Cannes‍
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Supermodel Stella Maxwell appeared on the red carpet of the Cannes premiere of the movie "The Phoenician Project". Her model-like figure is so amazing!

#fashion
#outfit
#redcarpet
#dress
#figure
#rawpicture
#supermodel
#StellaMaxwell
#goddess
#aesthetics
#aestheticsaccumulation
#CannesFilmFestival
#inCannes