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With its ruling in Apothekerkammer Nordrhein v. DocMorris (Case C-517/23), the Court of Justice of the European Union (CJEU) provided further clarity on the interpretation of EU law concerning the advertising of medicinal products, with a particular emphasis on prescription-only (Rx) medicinal products. Most importantly, the CJEU ruled that advertising unspecified Rx medicinal products by […]

The post EU and German Courts Clarify Rules on Rx Drug Discounts in latest DocMorris decisions appeared first on Healthcare & Life Sciences Blog.

**Twelve Quick Thanksgiving Side Dishes That Taste Gourmet**

Thanksgiving is a time for family, gratitude, and, of course, a delicious feast. While the turkey often takes center stage, the side dishes can elevate your meal to gourmet status. Here are twelve quick Thanksgiving side dishes that are sure to impress your guests without keeping you in the kitchen all day.

1. **Truffle Mashed Potatoes**
Elevate classic mashed potatoes with a drizzle of truffle oil. Use Yukon Gold potatoes for a creamy texture and add a touch of garlic for depth. Finish with a sprinkle of chives for color and flavor.

2. **Maple-Glazed Brussels Sprouts**
Roast Brussels sprouts until crispy, then toss them in a glaze made from maple syrup and balsamic vinegar. The sweetness of the maple syrup balances the sprouts’ natural bitterness, creating a delightful dish.

3. **Cranberry and Orange Relish**
Skip the canned cranberry sauce and make a fresh relish with cranberries, orange zest, and a hint of ginger. This vibrant side adds a refreshing tang to your Thanksgiving spread.

4. **Parmesan Roasted Asparagus**
Roast asparagus spears with olive oil, salt, and pepper, then sprinkle with freshly grated Parmesan cheese. The cheese melts into a crispy topping, adding a savory note to this simple dish.

5. **Herbed Wild Rice Pilaf**
Cook wild rice with vegetable broth, then mix in sautéed onions, garlic, and a blend of fresh herbs like thyme and parsley. This earthy side dish complements the rich flavors of Thanksgiving.

6. **Butternut Squash Soup**
Puree roasted butternut squash with vegetable broth, cream, and a dash of nutmeg. Serve it as a starter or a side, garnished with a swirl of cream and toasted pumpkin seeds for a gourmet touch.

7. **Bacon-Wrapped Green Beans**
Bundle green beans with a strip of bacon and roast until the bacon is crispy. The smoky bacon enhances the green beans’ flavor, making this a crowd-pleasing side.

8. **Goat Cheese and Fig Crostini**
Spread creamy goat cheese on toasted baguette slices and top with fig jam. This sweet and savory combination is a sophisticated addition to your Thanksgiving table.

9. **Garlic and Herb Stuffed Mushrooms**
Fill mushroom caps with a mixture of cream cheese, garlic, and herbs, then bake until golden. These bite-sized treats are packed with flavor and make a perfect appetizer or side.

10. **Sweet Potato and Pecan Casserole**
Mash sweet potatoes with butter and brown sugar, then top with a crunchy pecan streusel. This dish combines the sweetness of dessert with the heartiness of a side.

11. **Lemon and Dill Carrots**
Glaze baby carrots with a mixture of butter, lemon juice, and fresh dill. The citrusy glaze brightens the carrots’ natural sweetness, making them a refreshing side.

12. **Prosciutto-Wrapped Pears**
Wrap slices of ripe pear with prosciutto and bake until the prosciutto is crispy. The salty prosciutto pairs beautifully with the juicy, sweet pear, creating a sophisticated flavor profile.

These quick and easy side dishes will not only save you time but also add a gourmet touch to your Thanksgiving feast. Enjoy the holiday with these delicious accompaniments that are sure to delight your guests.

# 7-Day High Protein Meal Schedule for Optimal Nutrition

A high-protein meal plan can serve as an efficient approach to boost muscle development, assist in weight reduction, and enhance overall well-being. This 7-day schedule aims to deliver optimal nutrition while ensuring you fulfill your protein requirements. Each day features breakfast, lunch, dinner, and snacks, emphasizing lean proteins, healthy fats, and nutrient-rich carbohydrates.

## Day 1

**Breakfast:**
– Scrambled eggs (3 eggs) with spinach and feta cheese
– 1 slice of whole-grain toast
– 1/2 avocado

**Snack:**
– Greek yogurt (1 cup) with mixed berries

**Lunch:**
– Grilled chicken breast (150g) with quinoa (1 cup) and steamed broccoli

**Snack:**
– Hummus (1/4 cup) served with carrot and cucumber sticks

**Dinner:**
– Baked salmon (150g) accompanied by sweet potato (1 medium) and asparagus

## Day 2

**Breakfast:**
– Overnight oats prepared with rolled oats (1/2 cup), almond milk, and protein powder (1 scoop) topped with banana

**Snack:**
– Cottage cheese (1 cup) with pineapple pieces

**Lunch:**
– Turkey and spinach wrap using whole-grain tortilla, mustard, and sliced tomatoes

**Snack:**
– Almonds (1 oz)

**Dinner:**
– Stir-fried tofu (150g) with assorted vegetables and brown rice (1 cup)

## Day 3

**Breakfast:**
– Protein smoothie featuring spinach, banana, protein powder (1 scoop), and almond milk

**Snack:**
– Hard-boiled eggs (2)

**Lunch:**
– Lentil salad with cherry tomatoes, cucumber, and feta cheese

**Snack:**
– Edamame (1 cup)

**Dinner:**
– Grilled shrimp (150g) with zucchini noodles and marinara sauce

## Day 4

**Breakfast:**
– Chia seed pudding made with almond milk (1 cup) and garnished with sliced almonds

**Snack:**
– Sliced apple with peanut butter (2 tbsp)

**Lunch:**
– Beef stir-fry (150g) prepared with bell peppers and brown rice (1 cup)

**Snack:**
– Protein bar

**Dinner:**
– Baked chicken thighs (150g) served with roasted Brussels sprouts and quinoa (1/2 cup)

## Day 5

**Breakfast:**
– Omelet with 3 eggs, mushrooms, and cheese

**Snack:**
– Greek yogurt (1 cup) mixed with honey and walnuts

**Lunch:**
– Quinoa salad including black beans, corn, and avocado

**Snack:**
– Celery sticks spread with cream cheese

**Dinner:**
– Grilled tilapia (150g) with wild rice (1 cup) and green beans

## Day 6

**Breakfast:**
– Smoothie bowl featuring protein powder (1 scoop), mixed berries, and topped with granola

**Snack:**
– Cottage cheese (1 cup) with sliced peaches

**Lunch:**
– Chicken Caesar salad with romaine lettuce, grilled chicken (150g), and light dressing

**Snack:**
– Mixed nuts (1 oz)

**Dinner:**
– Pork tenderloin (150g) with roasted carrots and mashed cauliflower

## Day 7

**Breakfast:**
– Protein pancakes made from oats, egg whites, and protein powder, topped with fresh fruit

**Snack:**
– Sliced bell peppers served with guacamole

**Lunch:**
– Tuna salad with mixed greens, cherry tomatoes, and balsamic vinaigrette

**Snack:**
– Hard-boiled eggs (2)

**Dinner:**
– Grilled lamb chops (150g) with couscous and sautéed spinach

## Conclusion

This 7-day high-protein meal schedule is created to offer balanced nutrition while aiding you in reaching your protein goals. Modify portion sizes and ingredients to suit personal tastes and dietary requirements. Always check with a healthcare professional or nutritionist before initiating any new meal plan.

The MHRA didn’t take a summer break this year, so while we were packing our suitcases, the MHRA has been packing in the device reforms. We’ve set out a rundown of what’s new for medical devices in the UK. The main takeaways are: The details Enforcement is already happening. We’ve seen manufacturers navigating the new […]

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**Hearty and Nutritious Blended Vegetable Soup Recipe**

As the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. A blended vegetable soup is not only hearty and satisfying but also packed with nutrients. This recipe is perfect for those looking to enjoy a healthy meal that’s easy to prepare and delicious to taste.

**Ingredients:**

– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 3 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 large potato, peeled and diced
– 1 zucchini, sliced
– 1 bell pepper, chopped
– 1 cup broccoli florets
– 1 cup cauliflower florets
– 6 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh parsley for garnish

**Instructions:**

1. **Prepare the Vegetables:**
Begin by washing and chopping all the vegetables. This will ensure they cook evenly and blend smoothly.

2. **Sauté the Aromatics:**
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.

3. **Add the Vegetables:**
Add the carrots, celery, potato, zucchini, bell pepper, broccoli, and cauliflower to the pot. Stir well to combine with the onion and garlic.

4. **Simmer the Soup:**
Pour in the vegetable broth and diced tomatoes. Add the thyme, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the vegetables are tender.

5. **Blend the Soup:**
Once the vegetables are cooked through, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, you can transfer the soup in batches to a countertop blender.

6. **Adjust Seasoning:**
Taste the soup and adjust the seasoning with more salt and pepper if needed.

7. **Serve:**
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.

**Nutritional Benefits:**

This blended vegetable soup is rich in vitamins, minerals, and fiber, making it an excellent choice for a nutritious meal. The variety of vegetables provides a wide range of nutrients, including vitamin A from carrots, vitamin C from bell peppers, and potassium from potatoes. The use of olive oil adds healthy fats, while the absence of cream or dairy keeps it light and suitable for vegan diets.

**Conclusion:**

This hearty and nutritious blended vegetable soup is a versatile recipe that can be easily adapted to include your favorite vegetables or whatever you have on hand. It’s a perfect way to enjoy a wholesome meal that’s both satisfying and nourishing. Whether you’re looking to warm up on a chilly day or seeking a healthy option for lunch or dinner, this soup is sure to become a staple in your kitchen.

# Butternut Squash Cheddar Beer Soup Recipe: Instructions for Slow Cooker and Stovetop

Butternut squash cheddar beer soup is a hearty and tasty meal that blends the sweetness of butternut squash with the tanginess of cheddar cheese and the depth of beer. This recipe provides instructions for both slow cooker and stovetop methods, allowing you to easily make this delightful soup based on your preference.

## Ingredients

### For Both Methods:
– 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup sharp cheddar cheese, grated
– 1 cup beer (lager or pale ale is ideal)
– 1 teaspoon dried thyme
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ cup heavy cream (optional for added creaminess)
– Olive oil for sautéing (if using stovetop)

## Slow Cooker Instructions

1. **Prepare the Ingredients**: Begin by peeling, seeding, and dicing the butternut squash. Chop the onion and mince the garlic.

2. **Combine Ingredients**: In the slow cooker, mix the cubed butternut squash, chopped onion, minced garlic, broth, beer, thyme, salt, and pepper. Stir to blend.

3. **Cook**: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.

4. **Blend the Soup**: After cooking, use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.

5. **Add Cheese and Cream**: Mix in the grated cheddar cheese and heavy cream (if using) until melted and thoroughly combined. Adjust the seasoning if needed.

6. **Serve**: Pour the soup into bowls and top with extra cheese or croutons if desired.

## Stovetop Instructions

1. **Sauté the Aromatics**: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add the minced garlic and cook for another minute.

2. **Add the Squash and Liquids**: Add the cubed butternut squash, broth, beer, thyme, salt, and pepper to the pot. Bring to a boil.

3. **Simmer**: Lower the heat and allow the soup to simmer for 20-25 minutes, or until the squash is tender.

4. **Blend the Soup**: Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches.

5. **Incorporate Cheese and Cream**: Stir in the grated cheddar cheese and heavy cream (if using) until melted and fully mixed. Taste and adjust seasoning as necessary.

6. **Serve**: Serve hot, garnished with additional cheese or croutons if desired.

## Tips for the Best Soup

– **Choosing Beer**: A lager or pale ale pairs well with the flavors of the soup. Steer clear of overly bitter or dark beers, as they can overshadow the sweetness of the squash.
– **Cheese Options**: While sharp cheddar is classic, feel free to try other cheeses like Gruyère or smoked cheddar for a unique flavor.
– **Add-ins**: For extra texture and flavor, consider adding cooked bacon, sautéed mushrooms, or fresh herbs as toppings.

## Conclusion

Butternut squash cheddar beer soup is a wonderful dish that can be effortlessly prepared in either a slow cooker or on the stovetop. Its creamy consistency and rich flavors make it an excellent choice for a cozy meal. Whether indulging on a chilly evening or serving at a gathering, this soup is sure to impress. Enjoy!

**Green Bean and Cabbage Coleslaw Recipe: A Fresh Twist on a Classic Dish**

Coleslaw is a beloved side dish that often accompanies barbecues, picnics, and family gatherings. Traditionally made with cabbage and carrots, this classic dish can be reinvented with the addition of green beans, offering a fresh and crunchy twist. This article will guide you through the process of creating a delicious Green Bean and Cabbage Coleslaw that is sure to impress your guests.

**Ingredients:**

– 1 cup fresh green beans, trimmed and cut into 1-inch pieces
– 2 cups shredded green cabbage
– 1 cup shredded red cabbage
– 1 carrot, grated
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– Salt and pepper to taste

**Instructions:**

1. **Prepare the Green Beans:**
Begin by blanching the green beans. Bring a pot of salted water to a boil and add the green beans. Cook for about 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.

2. **Combine the Vegetables:**
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, sliced red onion, and chopped parsley. Add the blanched green beans to the mixture.

3. **Make the Dressing:**
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth. Season with salt and pepper to taste.

4. **Toss the Coleslaw:**
Pour the dressing over the vegetable mixture and toss until all the ingredients are well coated. Ensure the dressing is evenly distributed for the best flavor.

5. **Chill and Serve:**
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.

**Tips for Success:**

– **Freshness is Key:** Use fresh, crisp green beans and cabbage for the best texture and flavor.
– **Customize Your Coleslaw:** Feel free to add other ingredients such as sliced almonds, dried cranberries, or sunflower seeds for extra crunch and flavor.
– **Adjust the Dressing:** If you prefer a lighter coleslaw, reduce the amount of mayonnaise or substitute with Greek yogurt for a tangy twist.

**Nutritional Benefits:**

This Green Bean and Cabbage Coleslaw is not only delicious but also packed with nutrients. Green beans are a great source of vitamins A, C, and K, as well as fiber. Cabbage provides antioxidants and vitamin C, while carrots add beta-carotene and potassium. This dish is a healthy addition to any meal.

**Conclusion:**

Green Bean and Cabbage Coleslaw is a delightful variation of the traditional coleslaw, bringing a fresh and crunchy element to your table. Easy to prepare and full of flavor, this recipe is perfect for any occasion. Enjoy the vibrant colors and textures of this dish as a side or even as a topping for sandwiches and tacos. Give this recipe a try and watch it become a favorite at your next gathering!

### Roasted Beet and Citrus Salad with Goat Cheese

#### Introduction
The roasted beet and citrus salad with goat cheese presents a lively and nutritious meal, blending earthy tastes with bright, invigorating flavors. This salad is both aesthetically appealing and rich in vital nutrients, serving as an excellent enhancement to any meal or a standalone option for a light lunch.

#### Ingredients
– **Beets**: 3 medium-sized, ideally a combination of red and golden beets for a colorful display
– **Citrus Fruits**: 2 oranges and 1 grapefruit, cut into segments
– **Goat Cheese**: 4 ounces, crumbled
– **Greens**: 4 cups of assorted greens (arugula, spinach, or baby kale)
– **Nuts**: 1/2 cup of toasted walnuts or pecans for crunch
– **Dressing**:
– 3 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey or maple syrup
– Salt and pepper to taste

#### Preparation

1. **Roasting the Beets**:
– Set the oven to 400°F (200°C) for preheating.
– Clean and trim the beets, wrapping each in aluminum foil.
– Arrange the foil-wrapped beets on a baking sheet and roast for approximately 45-60 minutes, or until tender when pierced with a fork.
– After cooking, let the beets cool slightly, then remove the skins and cut into wedges.

2. **Preparing the Citrus**:
– While the beets are roasting, prepare the citrus segments. Using a sharp knife, slice off the top and bottom of the oranges and grapefruit. Stand the fruit upright and carefully cut off the peel and pith, following the shape of the fruit.
– Gently segment the fruit by cutting between the membranes to extract the segments. Set aside.

3. **Making the Dressing**:
– In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until fully mixed.

4. **Assembling the Salad**:
– In a large bowl, mix the assorted greens, roasted beet wedges, and citrus segments.
– Drizzle the dressing over the salad and gently toss to combine.
– Finish with crumbled goat cheese and toasted nuts for additional flavor and texture.

#### Nutritional Benefits
– **Beets**: Loaded with antioxidants, vitamins A and C, and minerals including potassium and magnesium, beets are recognized for their anti-inflammatory effects and support of heart health.
– **Citrus Fruits**: High in vitamin C and fiber, citrus fruits boost the immune system and aid in healthy digestion.
– **Goat Cheese**: A great source of protein and calcium, goat cheese imparts creaminess and a rich flavor to the salad.
– **Nuts**: Rich in healthy fats, protein, and fiber, nuts promote heart health and offer a satisfying crunch.

#### Serving Suggestions
This roasted beet and citrus salad can be enjoyed as an appetizer or as a main course. It complements grilled chicken or fish for a more hearty meal. For vegetarian options, consider incorporating quinoa or farro for added protein and texture.

#### Conclusion
The roasted beet and citrus salad with goat cheese creates a wonderful blend of flavors and textures that can be savored throughout the year. Its vibrant presentation and health advantages make it an excellent choice for gatherings, meal preparation, or simply a refreshing dish at home.

### Simple Dry Brine Turkey Recipe for Achieving Ideal Crispy Skin

When it comes to cooking the ideal turkey, attaining that sought-after crispy skin while keeping the meat juicy and full of flavor can be quite a task. A dry brine serves as an efficient technique that amplifies the turkey’s natural tastes and helps attain that preferred texture. This article presents a simple dry brine turkey recipe that promises a beautifully crispy skin.

#### What is Dry Brining?

Dry brining is the process of massaging salt and additional seasonings directly onto the turkey’s skin and allowing it to rest for a certain duration. This technique extracts moisture from the turkey, which mingles with the salt and is then reabsorbed, yielding a well-seasoned bird. The dry brine also assists in breaking down proteins, resulting in tender meat and a crispy surface once roasted.

#### Ingredients

– 1 whole turkey (12-14 pounds)
– 1/2 cup kosher salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon dried thyme (or your preferred herb)
– 1 tablespoon paprika (optional, for color)
– 1 tablespoon baking powder (for added crispiness)
– Optional: Fresh herbs (rosemary, thyme, sage) for filling the cavity

#### Instructions

1. **Prepare the Turkey**:
– Fully thaw the turkey if it is frozen. Take out the giblets and neck from the cavity and dry the turkey using paper towels.

2. **Make the Dry Brine**:
– In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, dried thyme, paprika, and baking powder. Stir well to ensure all ingredients are evenly distributed.

3. **Apply the Brine**:
– Massage the dry brine mixture all over the turkey, including beneath the skin of the breast and thighs for enhanced flavor. Ensure to cover the entire surface uniformly.

4. **Rest the Turkey**:
– Set the turkey on a wire rack placed over a baking sheet or in a roasting pan. This setup permits air to flow around the bird. Loosely cover it with plastic wrap or cheesecloth and refrigerate for a minimum of 12 hours, preferably 24 to 48 hours. The longer it brines, the more flavorful and tender it will be.

5. **Prepare for Roasting**:
– Take the turkey out of the refrigerator about 1 hour prior to roasting to allow it to reach room temperature. Preheat the oven to 450°F (232°C).

6. **Roast the Turkey**:
– Put the turkey in the preheated oven and roast for 30 minutes. This initial high heat helps kickstart the crisping process. After 30 minutes, lower the oven temperature to 350°F (177°C) and keep roasting until the internal temperature hits 165°F (74°C) in the thickest part of the breast and thigh. This typically takes around 2 to 2.5 hours for a 12-14 pound turkey.

7. **Rest Before Carving**:
– After the turkey is done, take it out of the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.

8. **Serve**:
– Slice the turkey and serve with your favorite side dishes. Savor the crispy skin and juicy meat resulting from this straightforward dry brine technique!

#### Tips for Success

– **Use Quality Salt**: Kosher salt is recommended for dry brining due to its larger granules, which assist in evenly distributing flavors.
– **Don’t Skip the Baking Powder**: Incorporating baking powder into the brine blend aids in creating an even crispier skin by raising the pH level of the skin.
– **Experiment with Flavors**: Feel free to personalize the dry brine with your favorite herbs and spices to suit your taste.

By following this simple dry brine turkey recipe, you can achieve a perfectly crispy skin and tender meat, making your festive meal or special occasion a great triumph. Enjoy your wonderful turkey!

Brussels has finally blinked. On 8 September 2025, the European Commission launched a call for evidence to simplify the MDR and IVDR. The window is short — it closes on 6 October 2025, but the signal is clear: the Commission is ready to revisit rules that have become heavier than the risk they were meant […]

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