6 lutego odbędzie się w Nowym Targu Bieg Podhalański. Pokażcie, jak przygotowujecie się do startu i wygrajcie darmowy udział w zawodach.
Do biegu pozostał niespełna miesiąc. I choć zima nie pozwalała do tej pory za bardzo szlifować techniki na biegówkach, zapewne nie marnowaliście czasu. Intensywne spacery z kijami nordic walking, biegi, pompki na jednej ręce? A może po prostu specjalna dieta, jak np. jednego z uczestników zeszłorocznej edycji biegu, który w swoim zgłoszeniu napisał: Bardzo lubię ziemniaki z kapustą, a na drugim miejscu lody i kakao. Jakikolwiek jest wasz sposób na sukces, razem z Biegówkami pod Tatrami zapraszamy Was do zabawy.
Zasady konkursu
Pokażcie na zdjęciu, jak przygotowujecie się do startu w Biegu Podhalańskim. Zdjęcie można przesłać mailem (biuro@biegowkipodtatrami.pl), w wiadomości prywatnej na facebookowym fanpage’u Biegówek pod Tatrami lub zamieścić bezpośrednio na tablicy. Krótki opis mile widziany.
Termin nadsyłania zdjęć mija 21 stycznia (czwartek) o północy. Wszystkie zdjęcia zostaną umiewzczone w albumie na facebooku Biegówek pod Tatrami. Przyznane zostaną dwie nagrody. Jedną otrzyma zdjęcie wybrane przez jury, zaś drugą zdjęcie, które uzyska najwięcej polubień. Termin lajkowania zdjęć mija 24 stycznia (niedziela) o 20:00. Wyniki ogłosimy 25 stycznia.
Nagrody
Zwycięzcy otrzymają darmowy udział w IX Biegu Podhalańskim im. Jana Pawła II na wybranym dystansie, czapeczkę Biegu Podhalańskiego, książkę Droga do Justyny Kowalczyk. Historia biegów narciarskich Daniela Ludwińskiego oraz album Gorce.
Zwycięzcy w terminie 7 dni od ogłoszenia wyników proszeni są o kontakt mailowy w celu uzgodnienia dystansu i szczegółów odbioru nagrody.
Szczegółowe zasady konkursu na stronie: www.biegowkipodtatrami.pl
Wysyłając lub zamieszczając samodzielnie zdjęcie, wyrażacie zgodę na jego opublikowanie w konkursowym albumie na fanpage’u Biegówek pod Tatrami oraz w artykule podsumowującym konkurs; poświadczacie jednocześnie, że jesteście autorami zdjęcia lub macie zgodę na jego wykorzystanie. Zastrzegamy sobie prawo do usunięcia lub niezamieszczenia zdjęć niezwiązanych tematycznie z konkursem, obraźliwych lub kontrowersyjnych oraz takich, przy których dojdzie do nadużyć związanych z nieuczciwym pozyskiwaniem lajków.
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I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
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I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
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Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
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I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
Would love to hear how you’re using it!
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Hi everyone! I’ve been adding Curry Powder to more of my recipes lately, and it’s been amazing add-on.
The best part is how easy it is to incorporate into so many different dishes.
I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
It adds a warm, savory kick that’s not too spicy but super flavorful.
Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
How do you use it in your cooking?
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The best part is how easy it is to incorporate into so many different dishes.
I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
It adds a warm, savory kick that’s not too spicy but super flavorful.
Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
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The best part is how easy it is to incorporate into so many different dishes.
I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
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Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
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I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it?
Would love to hear how you’re using it!
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Hi everyone! I’ve been adding Curry Powder to more of my recipes lately, and it’s been amazing add-on.
The best part is how easy it is to incorporate into so many different dishes.
I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
It adds a warm, savory kick that’s not too spicy but super flavorful.
Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
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The best part is how easy it is to incorporate into so many different dishes.
I’ve used it in traditional curries, of course, but also in things like roasted potatoes, scrambled eggs, and even homemade salad dressings.
It adds a warm, savory kick that’s not too spicy but super flavorful.
Plus, the health benefits of the spices in Curry Powder are a big bonus. Ingredients like turmeric and ginger are known for their anti-inflammatory properties, which is a great added benefit when I’m trying to eat healthier. Anyone else love Curry Powder?
How do you use it in your cooking?