There is nothing like a power-packed breakfast or a satiating supper than perfectly cooked eggs. In fact, this incredible gift of nature is so easy to prepare, it is excellent for any meal time. If you like waking up to a perfectly scrambled, poached or boiled egg, an electric cooker is the best investment you can make to make your life easier.
This appliance is helpful for cooking eggs according to your taste and needs. The best cooker adds unbeatable consistency and convenience to your meals. From hard-boiled to poached eggs and omelets, a reliable egg-cooker comes in to save the day.
Thanks to a plethora of different models, egg cookers are available in different sizes, designs, and specifications. Generally, most models come in a range of $15-$50. However, a few handy models also fall within $20-$30.
Thanks to technology, you can easily find a cooker that prepares your desired number of eggs for feeding a small or large crowd. In this buying guide, we are going to highlight all the essential features you must look for in an egg cooker.
We also recommend a few tested and popular egg cookers that are hugely popular among today’s consumers.
Best Egg Cooker
Best High Capacity Egg Cooker
Let's take a look on our top recommendations for the best egg cooker:
Our winner is the incredible Dash Rapid Egg Cooker featuring a capacity of 6 eggs. Now, you can prepare eggs with a one-touch functionality to enjoy perfectly boiled, poached or scrambled eggs.
The model boasts a contemporary design and comes equipped with intuitive features. Users also get a measuring cup to fill up the water reservoir accurately. The model is designed to cook up to 6 eggs. But that's not all you get out of this pocked-friendly package.
The product also comes with trays for omelets, poached and hard or soft boiled eggs. The Rapid Egg cooker is perfect for making deviled eggs or runny poached eggs to rejuvenate your mornings. Users can also use the omelet tray for steaming vegetables including mushrooms and asparagus. The model is compact enough to sit on top of any kitchen space.
All the accessories and trays fit inside the cooker for convenient storage. Thanks to a rubberized knob on the top of the lid, you don't have to fear to burn your hands when removing it from the cooker.
The product promises easy clean-up since all non-electrical parts are dishwasher-safe. It is one of the most affordable egg cookers on the market that presents an excellent blend of durability and functionality. It is made out of plastic and boasts impressive dimensions. The toy-like egg cooker is pot-shaped and divided into two sections.
The lower half features an impressive 360 watt powered heating plate. The robust Dash Rapid Egg Cooker is a great way to fit a nutritious breakfast into your busy morning routine. It automates and speeds up all the tricky steps of preparing your favorite type of egg.
The light-weight and compact egg cooker let you handle delicate preparation styles such as steaming and poaching. You can also enjoy delicious omelets and scrambled eggs.
Buyers who have purchased the product are in love with its elegant design and robust performance. It has received tons of favorable reviews from satisfied customers on Amazon.com where it is available for just under $20.
Our runner-up is the sophisticated Cuisinart Egg Central Egg Cooker. A model is a well-engineered machine that can prepare as many as ten eggs at a time. That means it is a great product to purchase when you have to prepare breakfast or a salad for a large family.
One of the best features of this fabulous cooker is that you can cook firm whites or thoroughly cooked yolks, just the way you want like. There is no water dripping onto the water or burning accidents with this model. The kitchen appliance features two cool to touch handles, so lifting is effortless and safer.
The Cuisinart egg boiler has BPA free plastic materials. Since it features an aesthetically attractive brushed stainless steel lid, it is incredibly durable for long-term and heavy-duty use.
Moreover, users are happy to get a compact machine that comfortably fits into any space. The egg cooker is 6 inches high and 5.2 inches wide which means you can easily store in a closet or cupboard when it is not in use.
The Cuisinart Egg Cooker boasts two detachable tiers. The upper one holds three eggs whereas the lower level has room for seven eggs. Users also get a handy measuring cup with a piercing pin to get perfect cooking results.
The competent 600-watt heater produces powerful steam to prepare your eggs to perfection. Thanks to an audible alert, you know when your eggs boiled. A handy LED light indicator shows when the machine is switched on.
The egg cooker enjoys rave reviews from satisfied customers. Users love the model for its dominant performance and intuitive features. If you are interested in buying this incredible egg cooker, it is available on Amazon.com for just around $37.
If you are looking for the best hard-boiled egg cooker, the Hamilton Beach 25500 is a sturdy machine to produce perfectly cooked eggs. You get flawless whites and dream-like firm yolks that are never rubbery. Eggs do not crack, and you get the perfect breakfast or supper to kick-start your day.
Moreover, the brilliant egg cooker is engineered to make the entire egg cooking process more comfortable. It boasts an easily accessible on/off switch and has just the right dimensions for compact storage.
Since it is a light-weight egg cooker and weighs only 1.7 pounds, you can quickly move it around. Another great feature of this impressive egg cooker is its affordable price. The Hamilton Beach is famous for its practical cooking mechanism that does not require users to poke holes in the eggs.
Although the device comes with a measuring cup and a sharp piercing tool, users find no stark differences in the consistency of the eggs when cooked without holes. Pour the accurate number of cups to get optimal results. Switch on the machine to get a powerhouse breakfast ready within minutes.
Happy users consider the Hamilton Beach Egg Cooker one of the best affordable egg cookers on the market. Some users note that the markings on the measuring cup are a bit difficult to see. However, it is an easy to use and convenient to clean appliance. You can easily hand-wash the plastic parts and wipe the reservoir with a soft cleaning cloth.
It has collected tons of positive reviews from satisfied customers who are in love with its glitch-free performance. The egg cooker is a perfect addition to your kitchen if you are looking for perfectly cooked soft, medium and hard boiled eggs or poaches. Buy it today from Amazon.com for just above $31.
Another valuable egg cooker to let you enjoy delectable egg snacks is the robust KRUPS F23070. This fabulous kitchen accessory adds great convenience to your busy lifestyle. The model is designed to boil up to 7 eggs at different settings. You can enjoy hard, medium or soft boiled eggs or poach up to 2 eggs.
The handy poaching trays let you prepare perfectly poached eggs or individual omelets. Since it is by KRUPS, which is a trusted manufacturer for producing reliable accessories including coffee makers and egg cookers, you get remarkable features and durable performance.
The model has a sturdy base and a premium-quality egg to sustain regular use. It features a visually aesthetic transparent lid so users can always monitor the cooking process. You can pour an exact amount of water, thanks to a calibrated water-level indicator.
Moreover, thanks to a dishwasher-safe lid and holder, users are happy to reduce clean-up time after every use. The model also features a dual switch for boiling and keep-warm setting. If you are in a hurry, use the removable egg holder for cooling. A timer signals when the cooking time is over.
If you are looking for a great looking egg cooker that also presents a good set of features the KRUPS F23070 is a favorite item on Amazon.com. You can find used and new models for nearly $130 with a small shipping fee.
Here is our top pick for the best high capacity egg cooker:
Coming across all kinds of egg cookers is common. However, finding a model that cooks a large number of eggs at once to feed a large family or a hungry crowd is tricky. The Dash Deluxe Egg Cooker has scored rave reviews, thanks to its incredible 12 egg capacity.
That is a must-have kitchen accessory to purchase if you want to speed up your breakfast preparation time, mainly if you have too many family members.
Although the Dash Deluxe is spacious to accommodate 12 eggs, it boasts impressive dimensions to give the appearance of a compact egg cooker. Preparing a dozen eggs to your desired consistency and taste is no longer complicated.
The egg cooker ensures that you get accurate cooking results in no more than 15 minutes, depending on the type of egg you want to cook. A buzzer lets you know when the cooking cycle is over.
It is a great egg cooker for first –time users since it comes with easy to follow user instructions and intuitive features. Whether you want omelets, poached or hard-boiled eggs; the kitchen accessory does all the hard work for you.
Moreover, you can also steam your favorite vegetables to prepare a nutritious snack. The double-decker tiers make it easy to create dumplings and sea-food to cook a feisty meal.
Thanks to the brilliant design, it looks great in any kitchen. One of the best features of this impressive egg cooker is its auto shut off the system. It is a perfect kitchen appliance for large families.
Several brands have now become household names for manufacturing the best egg cookers. Not only these products comfortably fit into your budget; they are great for reducing breakfast preparation time to help you enjoy nutritious recipes.
Since the marked it filled with all kinds of models with different features and specifications, it is essential that you choose an egg cooker according to your needs and budget. Here are a few factors you must consider in a model before buying the best egg cooker.
One of the most important things to look for in an egg cooker is its capacity. Most models are engineered to prepare six eggs whereas others have room for a dozen.
The capacity of a model also affects its dimensions and size. A smaller product is ideal for a more modest family and does not take too much of your counter space. However, if you live in a large family, buying a 12 egg capacity egg cooker goes a long way to perform well over time.
An egg cooker doesn't just boil eggs. In fact, many famous products are for poaching eggs or steaming vegetables. Choose cooking that comes with several attachments so you can make the most out of your investment.
There are many types of models that are large enough to hold different kinds of seafood. That means an egg cooker is a valuable kitchen appliance if you like to eat clean and healthy.
It is crucial that you choose an egg cooker that doesn't overdo your eggs. Many models come with alert buzzers to signal when the cooking time is over. However, models that feature an auto shut off option are great for cooking your eggs to perfection. Such egg cookers are popular among consumers who are always on the go.
A few models do not feature any alert system or a timer. That implies you need to watch the clock or keep track of the cooking time with your phone.
It makes little sense to invest in an expensive egg cooker when it requires significant time to prepare your desired eggs.
Most models feature a cooking time between 5-15 minutes. The length of your cooking time also depends on your desired consistency and the number of eggs you are cooking at a time. Check product information and user reviews to know more about each product's cooking time.
It also helps to have a clear lid so you can always keep an eye on your eggs during a cycle.
Make sure to check an egg cooker’s dimensions. Some models are large-sized and take up considerable counter space. If you don’t have enough space to accommodate a big appliance, go for compact and light-weight options that offer good storage features so you can store away your egg cooker when it is not in use.
Most popular models today weigh less than 2 pounds. Choosing a lightweight design adds more to convenience since you can quickly move around your egg maker.
A large number of electric egg cookers function by a heating element that is built within the base but hidden from a user's view. Moreover, you have to install the water reservoir above this heating element. A rack in the unit is for holding the eggs which you need to poach, boil or cook. A quality plastic dome covers the top of the machine to retain heat in the cooker.
Although, the basic design any of egg cooker remains the same, some models come in beautiful and vibrant colors to add a pleasant touch to your kitchen décor.
Expensive egg cookers come with sophisticated functions. Moreover, the product has the most updated technology; the machines are reliable kitchen accessories for preparing perfectly poached, boiled and scrambled eggs.
What’s great about these kitchen accessories is that they are available at an affordable rate. If you are looking for a model that lets you cook eggs at different consistencies at the same time, you may have to pay a higher price.
Many of today's popular counter-top egg cookers come with inbuilt alarms and timers, so users don't need to keep checking everything regularly!
If you want your eggs to be ready within minutes, make sure you opt for a model that offers a less cooking time.
Busy consumers prefer purchasing dishwasher-safe equipment to reduce clean-up time. You can buy a machine that comes with components that you can quickly wash in a dishwasher. Make sure you check the manufacturer instructions before cleaning your appliance.
Some units come with a measuring cup with piercing pin so you can poke holes in your eggs. However, a few cookers can prepare your eggs to precision without the need of pricking holes.
Like all other regular appliances, the best egg cooker comes with a solid warranty. Never purchase a gadget that comes with a manufacturer warranty. Most products come with a limited one-year manufacturer warranty.
Get the best egg cooker for preparing healthy breakfasts, snacks and supper meals. It is a significant investment that goes a long way to let you enjoy a hassle-free lunch filled with healthy nutrients.
Since many egg cookers also offer good steaming, you can prepare power-packed snacks with your favorite vegetables. Say goodbye to conventional egg boiling methods and get this multi-purpose kitchen appliance to help make your egg cooking process a breeze. You will never have to use a pan again.
By focusing on the factors we have enlisted in this buying guide, you can purchase the best egg cooker that perfectly suits your needs and fits within your budget.


Pokémon Bulbasaur Waffle Maker
All Pokemon fans will love our Bulbasaur Waffle Maker. Take breakfast to the Pocket Monster universe with this non-stick waffle maker. Whether you like them brown and crispy or tender and golden, the regulated thermostat and weighted lid ensure even heating, while the dual indicator lights make adding batter and removing the finished product easy. More than just a waffle iron, this can also be used to make eggs, brownies, cakes, quesadillas or even as a Bulbasaur sandwich press. Waffle maker is compact, easy to use and easy to clean.


A Gospel Gathering at Ginny’s Supper Club
The Red Rooster has gotten to be kind of a hip place to eat in Harlem; it’s at 125th and Lenox Avenue. And I’ve been to a couple of fundraisers there and they now have on Sundays, from basically 11:30am to 3:30pm, a gospel brunch that is really fun. It supports “Gospel for Teens,” which is a non-profit organization that tries to keep gospel alive with teenagers, and the nine kids that I saw were just terrific. They do three separate shows: they do one at noon, one at 1:00, and one at 2:00. The brunch is a buffet with some terrific food including fried chicken and waffles, collard greens, mac and cheese, and the best-deviled eggs you’ve ever had in your life; and did I mention red velvet cake? All of this for $35 including coffee, tea, and/or a mimosa! So if you’re looking something a little different to do, get yourself up to Red Rooster, go downstairs, and have a Sunday gospel brunch. You’ll sing along, the kids are impressive, it’s a great way to spend a Sunday, and the food is great there as well. Four stars.


Victor Dog Food is the brand we swear by here at Three Chicks. We feed it to our own dogs and have seen the results! Victor is made in Mt. Pleasant, Texas and they have been in business since 1950. They have also NEVER had a recall in their 67 years of business which is almost unheard of. We love that they are semi-local and that they spend $0 on advertising so that all of it can go into the quality of their food and making that food a great price for the public. All of the foods in the Victor line are Corn, Wheat, Soy, and Gluten Free but we also have their line of complete Grain Free formulas for dogs with digestive and immune problems as well as those with sensitivities or allergies to certain grains. If none of this convinces you just stop on by and we’d love to give you some free samples of any of our Victor foods, that’s how sure we are that you and your dog will love it!
Victor Hi Pro-Plus is the best choice for puppies as well as pregnant or lactating females because it is packed with protein and energy. It is mainly beef but with some chicken, pork, and fish added as well. It has 30% protein and 20% fat.
Victor Multi-Pro is the best value bag, formulated for Maintenance of adult dogs with added vitamins and minerals for digestive and immune support. It has 22% protein and 10% fat.
Victor Professional is the formula best suited for breeders, kennels, and active sport dogs. It is a formula that can be used in all life stages from puppy to adult to lactating females. It is high protein, low carb with 26% protein and 18% fat.
Victor High Energy is great for high activity dogs and has no processed grain by-products (this makes it more digestible and therefore you feed less). It has 24% protein and 20% fat.
Victor Performance is the perfect food for large breeds of dogs of any age because it has high levels of Glucosamine and Chondroitin to help with the joint issues these dogs face later in life. It has 26% protein and 18% fat.
Victor Mer Cat is a natural Gluten and Soy free cat food that has no artificial flavors or preservatives. It has probiotics that support a healthy digestive system as well as Omega 3 and Omega 6 Fatty Acids for a healthy skin & coat. It has 32% protein and 16% fat.
Victor Beef & Brown Rice is our #1 seller and is for all life stages of dogs. It has 23% protein and 11% fat.
Victor Chicken & Brown Rice is a Chicken based formula for All Life Stages and perfect for the dog that prefers the flavor of chicken to the more common beef formulas. It has 24% protein & 12% fat.
Victor Lamb & Brown Rice is an all life stages food with premium quality New Zealand Lamb Meal. It has 26% protein and 16% fat.
Victor Senior is a later in life formula with Chondroitin and Glucosamine for Joint health as well as Chelated Minerals and Antioxidant Vitamins for digestive and Immune Health. If you have an older dog, especially one that has trouble keeping weight on, this is the formula for you. It has 27% protein and 11.5% fat.
Victor Ocean Fish is an all ocean fish and salmon formula for all life stages. It is high in Omega 3 Fatty Acids which give a healthy and shiny skin & coat. This formula is used by many pet owners whose dogs have suspected meat or poultry allergies.
Victor Grain Free Yukon River Salmon is a formula consisting of Ocean Fish, Salmon, and Sweet Potatoes meant for all life stages. It is great for dogs with gluten, grain, poultry, or beef allergies and is filled with Omega 3 Fatty Acids for a healthy skin & coat. It has 33% protein and 15% fat.
Victor Grain Free Chicken is made with locally sourced fresh chicken delivered to Victor’s plant regularly and is meant for all life stages. It supports dogs immune and digestive health and is great for dogs with a gluten or grain allergy or sensitivity. It has 33% protein and 16% fat.
Victor Grain Free Hero Canine is a Glucosamine enhanced formula for large breed dogs, especially those with active lifestyles. 75% of the protein comes from USA beef, chicken, pork and fish and the carbs are from USA sourced peas and sweet potatoes. It supports immune and digestive health and strengthens joint cartilage to prevent the joint problems that come with age in large breed dogs. It has 33% protein and 16% fat.
Victor Grain Free Lamb Meal is a premium New Zealand Lamb based food meant for all life stages of dogs. USA sourced peas and sweet potatoes make up the majority of the carbohydrates and there are vitamins and minerals added for digestive and immune health. It is great for dogs with gluten or grain allergies or sensitivities. It has 30% protein and 16% fat.
Victor Grain Free Ultra Pro is a high protein, low carb formula for sport dogs. It has multiple sources of protein (chicken, beef, fish) and zero grains so you feed less to get the same energy and nutrients saving you money. This has less than 17% carbs (the lowest of the victor line) and this make up is similar to dogs ancestral diets before commercial dog foods were available. It has 42% protein and 22% fat. The highest of both in the Victor line.
Victor Grain Free Active Dog & Puppy is a multiple meat source food intended for active dogs, puppies, and nursing or pregnant females. 75% of protein comes from USA chicken, beef, pork, and fish and the majority of the carbs come from USA peas and sweet potatoes. It has 33% protein and 16% fat.


served with Aloha, in the heart of Pai'a town.
Café des Amis in Pai'a was opened in 2000 by Emmanuelle & Bill Betham and Tina Prior. In 1996, Emmanuelle and Bill, having already opened a first restaurant together in England, set off with their 3 children to travel the world. This is when they first discovered and fell in love with Maui. They decided to uproot their lives and move to Maui. Along with them came Tina, a close friend and colleague. Together they brought to Maui their french and mediterranean influences and their passion for great food, culture and travel! Today, Café des Amis Maui has two sister restaurants on the other side of the world, in Canterbury, England. If you’re ever across the pond, be sure to check them out!
Happy Hour is 4-6
We are proud to serve fresh, local and organic ingredients. Our menu offers two distinct cuisines: our crêpes and appetizers have authentic flavors of France and the Mediterranean, whilst our curries deliver the delicious tastes of home style Indian food.


: Thanks to the high protein material of powder supplements, adding a scoop or more to your smoothies, pancakes, baked products, or shakes can assist in quick weight loss efforts by improving calorie burn, increasing satiety, and protecting lean muscle mass (Hemp Protein Powder Bulk Barn). It helps that gram-for-gram, protein powders are often lower in calories and fat than protein-rich foods.
A protein powder shake or healthy smoothie can be a healthy meal replacement when mixed with fruits, vegetables, and healthy fats. While feeding your muscles on the fly has actually never ever been much easier, not all powders are created equivalent, and selecting which item is finest can be a little bit of a battle.
Even after you pick the source of the protein, there's still another difficulty to leap: ingredients. Numerous powders on the market are filled with adequate scary chemicals and synthetic sweeteners to make them an area amongst the unhealthiest foods on the planet. Just because your protein is a powder doesn't imply you need to choose one with a label that checks out like a science experiment.
We've narrowed the extensive list of protein supplements down to some of the finest animal-based and plant-based proteins on the marketas well as some of the worst. Choose your powder below (you can easily purchase it from the links we've consisted of!) and then add it to any of these delicious No Stomach smoothie recipes.
Because whey is a dairy derivativeand many industrial preparations tend to consist of all way of cool chemicalsprotein powders that use this source as a base can result in bloat and skin conditions (Hemp Protein Powder Bulk Barn). However, if you find you're not terribly lactose intolerant, milk proteins are some of the finest sources of amino acids out there.
When you're looking for the appropriate animal-based powder, search for words like cold-processed, concentrate (isolate only if you're sensitive to lactose), hormone-free, grass-fed, and evaluated low for heavy metals, and make certain the protein powder does not consist of sucralose or any synthetic color, taste, or sweetener. Nutrition per 1 serving, 2 scoops (30 g): 120 calories, 1 (Cheap Whey Protein Powder Bulk).
5 g hydrogenated fat), 50 mg sodium, 3 g carbohydrates (0 g fiber, 1 g sugar), 25 g protein Grass-fed whey protein concentrate If you want a fast-acting best protein powder that will stimulate protein synthesis after an exercise, opt for whey. Hemp Protein Powder Bulk Barn. While a whey protein concentrate has a lower percentage of protein than whey isolate, it includes more bioactive compounds found in the milk fat that positively affects metabolism and immunityjust make certain it's low-temperature-processed (raw or cold-processed).
You'll get back at more of these nutrients when your powder is made from pasture-fed cows, which have a greater concentration of inflammation-reducing omega-3 fatty acids and two to five times more CLA (conjugated linoleic acid) than their corn and grain fed counterparts, according to a Nutrition Journal study. CLA provides a variety of health benefits like burning fat and preserving lean muscle mass (Hemp Protein Powder Bulk Barn).
Not to discuss, a lot of certified 100% grass-fed cows (like American Grassfed) are not treated with prescription antibiotics. (Nevertheless, this will not apply to all grass-fed products, as the FDA does not manage the "100% grass-fed" label claim or its meaning.) This is an action up from grain-fed cow products, which, although illegal, have actually been found to include recurring prescription antibiotics.
dairy farms If you're aiming to fix and grow back muscle over night, the finest protein powder to take in the past bed is JKP's Nighttime Blend. The bulk of the protein in this blend originates from casein. Instead of whey, casein absorbs more gradually (it's the very same concept as low-glycemic-index "slow carbs") and remains in the system longer to nourish muscles.
A little study released in the British Journal of Nutrition found that active men who consumed either casein or whey protein at night increased their next-morning metabolic process by over 5 percent compared to a placebo. Research studies have shown that casein protein also consists of numerous bioactive peptides, which have different health advantages that range from serving as an antimicrobial to supplying immune support (Hemp Protein Powder Bulk Barn).
We also chose it because JKP is exceptionally transparent about their protein quality, and has actually launched their heavy metals screening so you can feel positive in purchasing their items. Nutrition per 1 serving, 1 scoop (44 g): 160 calories, 3 - Hemp Protein Powder Bulk Barn. 5 g fat (2 g saturated fat), 75 mg sodium, 11 g carbs (8 g fiber, 2 g sugar), 25 g protein Grass-fed whey protein concentrate This item is designed to increase both your fitness levels as well as your general health.
Not just can probiotics keep your gut healthy, but when they're combined with high-quality whey protein, they can improve muscle advancement: A Probiotics and Antimicrobial Proteins research study discovered that probiotics increase protein absorption by helping your body take in leucine, a particular branched-chain amino acid (BCAA), which you require for building muscle.
For a much better option that'll help you bulk up only in desirable locations, try egg-white protein, which is naturally low-carb and no-fat. Much like whey, egg white protein has a total vital amino acid profile, which promotes ideal recovery from tough workouts. Want to improve the flavor without synthetic ingredients? Paleo Pure provides a blank slate (it's only egg whites and sunflower lecithin) to add a tablespoon of raw cacao powder to boost your intake of brain-boosting flavanoids while curbing your chocolate cravings. Hemp Protein Powder Bulk Barn.
Using a combination powder allows whey to activate muscle-building stimulation, while casein hinders aspects that result in muscle breakdown. Mt. Capra is a small, family-run farm in the Pacific Northwest that uses milk from their own pasture-grazed goat herd in their powders. If your body does not concur with cow milk, goat milk is a great option.
Nutrition per 1 serving, 1 scoop (31 g): 110 calories, 1 - Hemp Protein Powder Bulk Barn. 5 g fat (1 g hydrogenated fat), 90 mg sodium, 6 g carbohydrates (3 g fiber, 2 g sugar), 20 g protein Whey complete spectrum peptides, whey protein concentrate, whey protein isolate Like a good set of designer shoes, Designer Whey measures up to its name.
All of the whey from milk is made free of synthetic development hormonal agents and antibiotics. Unlike many animal-based protein powders, this option also provides 3 grams of prebiotic veggie fiber, which is advantageous to help suppress any hunger in between meals. Although these ingredients are fantastic for you, Designer Whey includes taurinean amino acid typically found in the brain and utilized in lots of chemical-crammed energy beverages.
ShutterstockPlant protein powders won't result in bloat like whey powders will, and they're also less likely to include nasty synthetic sweeteners. (Although recent science indicates they're not carcinogenic as feared, sweetening agents have actually been shown to actually increase your appetite.) Those seeking to construct muscle shouldn't shrink in fear: In a 2013 research study released in Nutrition Journal, University of Tampa researchers discovered that rice protein was simply as reliable as whey in structure muscle and strength amongst men who worked out regularly.
Because many single plant-based ranges aren't total proteins, taking in a blended plant-protein powder (like one which contains both pea and rice, in addition to a variety of sprouts) will guarantee you're getting more amino acids and thus the most bang for your supplement buck. Nutrition per 1 serving, 1 scoops (41 g): 160 calories, 5 g fat (0 g hydrogenated fat), 240 mg sodium, 10 g carbohydrates (6 g fiber, 1 g sugar), 20 g protein Pea protein and hemp protein Loaded with 6 portions of greens, probiotics, antioxidants, and 50% of your day-to-day intake of food-based vitamins and minerals, this super clean choice is hard to decline.
If you have more time, integrate a scoopwhich administers 20 grams of proteinwith unsweetened milk options and a frozen banana for an irresistible milkshake-like development. Developed by a former Ironman triathlete, this balanced protein likewise tastes terrific in homemade protein muffins as a post-triathlonor post-regular runtreat - Hemp Protein Powder Bulk Barn. Nutrition per 1 serving, 1 scoop, Vanilla Flavor (25 g): 100 calories, 2 g fat (0.
If you consume some pre-workout, the branched-chain amino acids can offer your health club session an increase by assisting to target energy straight to your muscles. And if you have actually heard about heavy metals in your protein powder, keep in mind that Sunwarrior's Warrior Blend is among 3 plant-based protein powders to get a "pass" (with a rating of 81) from independent screening company Labdoor - Hemp Protein Powder Bulk Barn.
5 g fat (0 g saturated fat), 150 mg sodium, 2 g carbohydrates (1 g fiber, 0 g sugar), 22 g protein Organic sprouted protein mix (wild rice, amaranth, quinoa, millet and more) This complete protein showcases 13 raw and organic sprouts, with 17 grams of protein per serving, all the vital amino acids your body needs, plus tea and cinnamon extract. Nutrition per 1 serving, 3 Tablespoon (30 g): 90 calories, 3 g fat (0 g saturated fat), 0 mg sodium, 9 g carbs (8 g fiber, 1 g sugar), 15 g protein Hemp We enjoy the post-workout highno, not that kind of hemp highwe get with this hemp-based, organic protein powder.
On top of 15 grams of complete protein per serving, hemp likewise boasts heart-healthy doses of anti-inflammatory omega-3s (Hemp Protein Powder Bulk Barn). This choice is an ideal mix-in for oatmeal or healthy smoothies (or brownies if that's your thing); the fiber will make you feel fuller longer, and it contains eight necessary amino acids to build muscle.
5 g fat (1. 5 g saturated fat), 190 mg sodium, 10 g carbs (3 g fiber, 4 g sugar), 18 g protein Hemp, pumpkin seeds, and peas Milk the advantages of this delicious, plant-based protein powder by slipping it into one of your quick smoothies or shakes. The natural, vegan powder is made with hemp seeds, pumpkin seeds, and peas for an impressive punch of 18 grams of protein per servingwith no chemicals or artificial fillers (Best Bulk Protein Powder).
When you attempt this in a shake dish that is originally dairy-based, you 'd swear it was the genuine thing from its abundant texture and taste. Hemp Protein Powder Bulk Barn. Try their wild harvested vanilla or fair trade organic cacao powder swirled into a quick shake with half a frozen banana for an ice cream-like texture and a tablespoon of nut butter for satiating healthy fats and some additional protein.
5 g saturated fat), 340 mg salt, 11 g carbs (7 g fiber, 4 g sugar), 20 g protein Organic pea protein, organic hemp protein, natural chia, organic quinoa This may not be the best powder on the list when it comes to taste, however it definitely is up there with the very best for you.
The company aims to use non-GMO, kosher, vegan, and gluten-free active ingredients only, making their powders as raw as possible. Nutrition per 1 serving, 2 scoops (46 g): 150 calories, 4 g fat (0. 5 g hydrogenated fat), 180 mg salt, 15 g carbs (5 g fiber, 0 g sugar), 21 g protein Organic pea protein, organic wild rice protein, organic chia seed, natural hemp protein This protein powder is made from a few of the highest quality accredited organic plant proteins.
The company also eliminates any artificial colors, tastes, or preservatives. And much better yet, all components are sourced right in the U.S.A.. This powder is packed with 21 grams of organic protein, 5 grams of belly-filling fiber, and a total amino acid profile. The texture of this powder is as smooth as pancake batter and it smells much like it! The taste, nevertheless, is quite strong and sweetalmost too sweet for usbut it's certainly worth a shot if you have actually got a craving for sweets.


Sushi Demo Workshop by Chef Bishnu Muktan of Sushi Haus, Foodcraft India
Faculty of Hotel & Tourism Management, SGT University is always striving to go beyond the University curriculum and provide contemporary knowledge to the students. With this mission today a workshop on Sushi making was conducted by Chef Bishnu Muktan of Food Craft India which runs a specialized food delivery service named Sushihaus in South Delhi.The Workshop started early and the chef very deftly prepared the ingredients required for a variety of Sushis. Students of FHTM very keenly watched the process of preparation of Sushis and took notes as per the guidance of demonstrating chef. Sushi is basically vinegar rice with added ingredients to give it taste and flavour. Different types of Sushi made were as follows. Hosomaki Sushi – In this all ingredients are wrapped in Nori sheet (toasted Sea weed) Uramaki – In this type of sushi the rice is used to wrap the ingredients which are rolled inside and it is also called inside out roll. Nigiri Pressed raw fish over vinegared rice pressed in the shape of the fish. Sashimi – Thinly sliced raw meat, usually fish salmon, tuna served without rice nicely decorated.
All the types of Sushis are served with Soy sauce, gari (pickled ginger), and Wasabi (a very sharp paste made from a plant of cabbage family)
After the first round of demonstration the students tried their hand at the process and making of Sushi and thoroughly enjoyed the learning.


As the leaves fall, Autumn reminds us to shed off the excess and begin to prepare for the cooler Winter months (at least for those of us who live in the Northern hemisphere), followed by the renewal and bloom of Spring. Each season has its own characteristics & “style” & so does the way that we eat. Our palates almost change and it’s v.noticeable to me around this time of year, when a cool refreshing Summer salad or fruit smoothie appeals to me less & lovely golden roasted root vegetables and warming soups are what my taste buds seek! So, I thought I’d focus this article on what wonderful produce starts to fill our supermarket shelves & other food shops & Farmer’s Markets this season; from pumpkins, squash, sweet potatoes, parsnips, turnips, celeriac and all the root vegetables, to the game meats (for those who still indulge!) like grouse, pheasant, wood pigeon or partridge for the “birds” and rabbit, venison… These are the more typical ones we see here in the UK, although certain small businesses are importing more exotic meats like ostrich, zebra, kangaroo, bison, buffalo, elk & springbok from all over the world! I’ve even seen crocodile on some menus!
I think that colder climates lend themselves to slow-cooked foods/dishes like casseroles, stews, curries & tagines. However, I still like to try & keep things on the lighter side of things, in part because I’m still in a bit of a Summer-mentality & because Winter ahead gives us plenty of richer foods/dishes to eat then (especially come Christmas time!), so I’m opting for plenty of plant/vegetable-based dishes & soups, as well as lighter, warming Asian dishes (Chinese, Thai, Japanese…) like stir-fries with noodles, teriyakis… & steering away from the rich stews and pies “for now” 😉
Only the other day I had the most delicious roast pumpkin soup, which came with a sprinkling of lightly roasted pumpkin seeds & a drizzle of pumpkin seed oil on top… The seeds & oil transformed the dish completely in terms of texture & flavour, I definitely suggest giving it a try! How about making your Sunday Roast with chicken (or one of the game birds) instead of the classic beef & accompany it with roasted root vegetables like carrots, parsnips & celeriac mash (or roast potatoes & parsnips with a carrot & swede mash)? These vegetables have a little sweetness to them & if you stuffed the chicken with a mix of fresh apples, dried apricots & prunes (with a little lemon juice), or added honey-glazed bacon (or better yet, with maple syrup), then you’d have a beautiful combination of sweet & sour to tantalise your taste buds. A vegetarian version could be made by substituting the chicken for quorn, tofu, or a nut roast/cutlet?
Cruciferous vegetables are typically available all year round nowadays, but they are traditionally eaten more around this time of year, so load up on their powerful cancer-fighting properties & antioxidants with soups or cauliflower & broccoli bakes, or colcannon (the Irish side dish mixing mashed potatoes with cabbage) or bubble’n’squeak? Choose sweet potatoes over regular potatoes whenever possible, they’re rich in antioxidants & have a lower GI (glycemic index, meaning they release sugar more slowly into your blood than white potatoes, making them a better choice on the whole, but especially if you suffer with diabetes). Baked, roasted, boiled, fried… sweet potatoes are lovely every way. They do absorb quite a lot of oil when fried, so make sure to drain well & use kitchen paper to absorb the excess fat before serving. How about making a beautiful vegetarian curry with these vegetables? Add some spinach & maybe beans to make it more filling &/or serve with pilau rice? Or a beautiful Moroccan-spiced tagine with chicken/game bird, slow cooked with dried apricots & dates? There are so many options! I just want to remind you of them, enjoy yourself with it, use the kitchen as your playground & experiment with different/new flavours, like the more warming herbs and spices: cinnamon, clove, cumin, nutmeg, ginger, mace, garlic, pepper, chilli, cayenne, coriander, basil, thyme, rosemary…
On an emotional/psychological front, I associate the cooler months with staying in a little more (retreating), taking things a little slower & beginning to eat richer foods (the comfort foods we all love and adore), which can be quite heavy and load us up if we’re not watchful, a little how the leaves that fill up our ground as they land on it (so i would definitely recommend a daily vitamin D supplement of at least 500iUs -preferably 1000-3000iUs/day); whilst the leaves falling off the trees remind me of the shedding/offloading the unnecessary excesses & preparing for a “leaner” (i.e. more frugal &/or fitter & healthier) Winter to lead towards renewal & rebirth in Spring. Autumn is full of juxtapositions like these and depending how you perceive it all & the associations you make with/of it that will influence how you experience/dance your way through it… Choose well 🙂


Many restaurant menus in South Africa give you a wide variety of dishes to choose from; they usually include a variety of seafood, meat and poultry dishes. In this country we have many restaurants that excel in all these types of dishes.But what to do if you want to make easy recipes at home to enjoy with friends and family? Whether you want a tasty, fresh seafood dish; a hearty, delicious meat dish or a succulent chicken dish we found the perfect and easiest recipes for you.
For this classic prawn dish make your own flavoursome marinade which you know your family would love. This mouth-watering peri-peri dish serves four, takes 20 minutes to prepare and the cooking time is approximately 15 minutes. Remember the key to cooking a prawn dish is to not, under any circumstances, overcook the prawns. Prawns cook extremely fast and it’s definitely a dish which will become more successful over time.
Two cloves garlic, crushed
10 ml Robertson’s Mixed Herbs
One pinch Robertson’s salt and pepper to taste
750 g prawns, cleaned, leaving shells on
125 g margarine
125 ml peri-peri sauce
One KNORR Vegetable Stock Pot, dissolved in a little boiling water
250 ml cream
Four spring onions, chopped
Mix marinade ingredients together and pour over the prawns.
Leave to marinade for 6 hours in the fridge.
Heat margarine in a frying pan and add prawns and marinade.
Fry until prawns change colour to pink.
Squeeze in lemon juice and stir in cream before serving.
Serve on a bed of rive with chopped spring onions for garnish.
Beef, Mushroom & Red Wine Risotto
If done correctly a risotto is the best dish to serve at a dinner party; this dish definitely asks for some skill and will require some practise. We don’t mean to scare you, quite the opposite actually; we would like you to get excited with us in trying this delicious meat dish. This dish is perfect for a small dinner party as it serves four, preparation time is 30 minutes and cooking time is only 60 minutes. As far as risotto’s goes we found you the easiest recipe out of the bunch and we hope you give it a try. For ingredients and instructions on how to make this dish just follow the link.
Italian Herb, Ricotta and Spinach Stuffed Chicken
Stuffed chicken is always a treat; no matter if it’s a fancy dinner on a Friday evening or just simply a Wednesday evening at home, stuffed chicken puts a smile on everyone’s face. This recipe is quite easy and is any spinach-lover’s dream come true; stuffed with all the goodness of spinach and cheese thrown together, your only challenge will be to keep the chicken juicy inside and out. This dish is best served with a side helping of vegetables, like carrots and green beans, and smooth mashed potatoes. This recipe serves four, preparation time is 10 minutes and cooking time is approximately 45 minutes.
Now you have three new recipes to try out which are sure to satisfy your friends and family for any occasion. Whether they love seafood, meat dishes or poultry one of these easy recipes are sure to tickle their fancy; in most cases knowing us South Africans, your family will devour any one of these meals.
Original Source: Lekker Sosatie


It's a while since I've reviewed a cookery book but I saw this being talked about on Twitter and decided it was something special. It brings together 70 recipes from around the world, but more importantly it introduces us to the fourteen chefs behind these dishes - their backgrounds, their stories of 'coming to America', the food that reminds them of home. Originally from places as far apart as South America and Africa, through the Middle East to Afghanistan, Nepal and Sri Lanka, all of them have found a new home in New York, and a new family in the kitchens of Eat Offbeat catering company.
Sparked initially by a desire to recreate the hummus made by their Syrian grandmother, siblings Manal and Wissam Kahi founded Eat Offbeat in 2015, from the start having a mission to introduce New Yorkers to quality food from around the world, and, perhaps more importantly, to offer quality jobs for refugees and immigrants eager to share a taste of their homeland. For the chefs, cooking their favourite meals is a bond with home and family. To the diner, it's a way to experience other culinary traditions, and to see 'incomers' as more than statistics.
The recipes start with appetizers and dips, and follow through salads and soups, grain dishes, both vegetarian and meat main courses to desserts and drinks - and everything is mouth-watering. The instructions are clear and look easy to follow, photographs of the finished dishes are so tempting, and I've already book-marked a selection to try - salads of cucumber and tomato with lemon-sumac or lime-mint dressings; Chef Bashir's Chicken Karahi from Afghanistan, which stews the meat in turmeric, garlic and tomato sauce; Chef Mariama's mustard and lemon marinated Chicken Cilantro from Senegal; or maybe Chef Hector's recipe from Venezuela for Hallacas tamales stuffed with pork and beef (though the banana leaf wrapping may have to be replaced by rather prozaic aluminium foil), and to round off a meal either (or both) of the recipes for Baklava, one from Iraq, one from Iran.
For most of the recipes the ingredients are familiar - as in Riz Gras, a Guinean dish of rice, chicken, cabbage and carrots, or Sri Lankan Kowa Varrai, a dish of coconut and cabbage to be served alongside spicy curries - it's just the different combinations of vegetables, or additions of spices, which turn them into something extraordinary. Some of the spices and flavourings may be a little unusual, but are probably available from a large supermarket or specialist shop (or failing that, there are suggestions of where to buy them on-line). And, if like me you're often adrift with the US method of measuring ingredients there's a handy conversion table at the back of the book.
From May 15, 2020, to May 15, 2021, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression or violent conflict, with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbookand https: //www.workman.com/kwob. No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.


Food is more than just nutritious to me.
I love the creativity, the science and the experimentation.
I get lost in recipes and can spend hours flicking through cookbooks or researching on the internet.
I also love cooking for others – when they bite into a cake and their eyes light up, or walk into my home and become overwhelmed by the tantalising aromas from the oven.
But inspiring others to create new recipes, try a new cuisine, cook something that they have always bought packaged from the supermarket or even better begin to enjoy cooking – that is my true food crush.
I have plenty of recipes here to inspire you – Enjoy.


Food with Wine Part 3: Soft Cheeses
August 17, 2009
A PIECE OF CAMEMBERT
When people talk about food and wine matches one of the first thing that springs to mind is cheese. But what people don’t realise is there are nearly as many different styles of cheese as there are wines. This weeks food and wine pairings are going to focus on three well known soft cheeses.
Brie: Is a mild soft cheese with delicious savoury flavours and creaminess. It is delectable when served with Champagne or with Sherry. What type of sherry depends on personnel, a sweet Pedro Ximenez would probably be best, however many people prefer a dry Fino or Mazanilla.
Camembert: Is a soft cheese from Normandy and its full expression of flavour by pairing it with a full bodied Chilean Reserve or Grand Reserve Cabernet Sauvignon with this cheese or stay french with a nice Cabernet Sauvignon based Bordeaux. For those of you who drink white wine Chenin blanc is a good match with Camembert particular a full flavoured south African option.
Feta: This cheese is made using sheep’s milk and varying percentages of goat’s milk, it has a slight salty tangy flavour. Feta works fabulously well with Beaujoulais, the young vibrant fruit in the wine bringing out the full expression of the cheese.
Other Goat’s Cheeses: wines are a fantastic when partnered with a grassy Sancerre or a citrusy Vouvray. Another option to try would some of the barrel fermented New World Sauvignons from Chile and New Zealand.


Back when I used to live closer to campus, we had another straight roommate live with us, if you guys can remember. His name was Steve, and every once in a while he would concoct a delicious red sauce from scratch, and ever since I’ve wanted to try making it myself. This isn’t the recipe that he followed especially since there’s meat in this one, but I found a recipe online and tweaked it a bit and I’m incredibly happy with the results.
So here’s what you need: 1 tbsp of olive oil, 1/2 a yellow onion, 1 red pepper, 1 package of sliced baby bella mushrooms, 3-4 cloves of garlic, 1/2 tsp of salt, 1/2 tsp of dried basil, 1/2 teaspoon of dried oregano, 1/2 tsp of ground black pepper (I usually have it freshly ground), 2 28oz cans of whole peeled tomatoes, 2 8oz cans of Conchita tomato sauce (Conchita is amazing), 4 tsp of tomato paste, 1/2 tsp of sugar, and two packs of hot/mild/italian sausage (I did hot for this recipe and it was amazing).
First thing you want to do is brown your sausage. This should be relatively easy and quick and once you’re done drain away the grease and set the sausage aside, you won’t need it for a while.
Next go ahead and chop up your onion and red pepper and mince your garlic. For this particular recipe I chose 4 large cloves because I adore garlic, but anywhere from 3-4 should be fine. Also, open your package of mushrooms and make sure to run them under water a few times to rinse off any grime that may be on them.
Once everything is chopped up, warm the olive oil til fragrant in a pot/Dutch oven (I used a Dutch oven for this recipe because the heat remains constant throughout better than a metal pot, so be conscientious of the temperature). Once you can smell the olive oil, add the garlic for about a minute, giving it a quick stir, then add the onions, red peppers, and mushrooms to the mix. Stir to make sure all are evenly coated in the oil (add more if you need to) and then start adding the salt, pepper, basil, and oregano. I tend to be a bit liberal with spices, so don’t fret if you add more than you should. Stir again to make sure everything is combined throughout and cook until the vegetables are soft (about 5-7 minutes on medium-high heat).
While the vegetables are cooking, open up both cans of whole peeled tomatoes and pour them into a separate bowl keeping the juice (careful, they may splash). With a large spoon or something similar, crush the tomatoes into smaller pieces, about the size of a quarter each or however large you would like your tomato chunks to be in your sauce.
Once the vegetables are done cooking, pour in the crushed tomatoes along with the two cans of tomato sauce, 1 cup of water, the tomato paste, and the sugar. Stir well and bring to a simmer over medium-high heat. Once the simmer is attained, decrease the heat and continue simmering for about 20 minutes, stirring often with a heavy wooden spoon.
After 20 minutes of simmering, carefully add the sausage into the sauce and increase the temperature to medium-high in order to attain the simmer again. Make sure to stir thoroughly. Reduce the heat and continue to simmer for another 20 minutes stirring with the same wooden spoon. Here would be a good time to adjust the spice according to taste.
Before the last 20 minutes are up, make sure to boil some pasta you wish to eat with your sauce (for this recipe I chose penne pasta). Once the 20 minutes are up, turn off the burner and your sauce should be ready to serve! This serves 4-6 people. Enjoy!


A perfect pot every time
Many features are often overlooked when purchasing a coffee maker. You can choose the most affordable one on the shelf, but in the long run you will probably be happiest with your investment if you make sure to buy a coffee maker with exactly the features you want plus a style that blends well with your existing kitchen design and decor.
The days of the basic coffee maker are long gone. The features available on coffee makers now are technologically advanced and offer convenience and beauty. There are styles and colors to suit any kitchen decor and functions to meet all coffee making needs. Some of the most popular features include:
- Permanent, washable filter. Typically made in plastic or metal mesh, a permanent filter is convenient, cost-effective and prevents the taste of bleached paper from getting into your coffee.
- Pause-n-serve. This mess-saving feature is built into nearly all new coffeemakers, allowing you to remove the pot to pour a cup of coffee before the brewing cycle is finished.
- Digital programming. With a clock, timer and programmable brew options, digital operation guarantees your coffee will be ready right when you need it and exactly how you like it.
- Carafe-free coffee. No more broken coffee pots with direct-to-the-cup dispensing, like the Coffee on Demand by Cuisinart. Coffee makers like this one allow you to dispense a perfectly brewed cup right into your mug, displaying the number of cups left on a gauge on the front of the machine. Some Braun coffee makers also offer this feature, and are affordable for the average consumer.
- Pod compatible. Coffee grounds now come in convenient, single-pot filters. You can just drop one into your coffee maker with no measuring or mess for a perfect pot every time. Some coffee machines accept both pods and regular filters.
- Water filter. While it isn’t a standard feature, some high-end coffee makers feature an integrated water filter, guaranteeing that your coffee is free of chemicals and impurities, which improves its healthfulness and taste. The Duo Filter for Krups Coffee Makers is one example of such a filter.
- Built-in grinder. Another function which comes with a higher price tag, an integrated coffee bean grinder gives you the ultimate fresh cup of java. With just a pot’s worth of beans being ground at a time, the flavor will be just right every time.
In addition to these must-haves and extras offered by coffee machine manufacturers, Bunn coffee makers feature a patented water reservoir which maintains the brewing water at a temperature of 200 degrees Fahrenheit. This unique system results in an ideal three-minute brewing cycle, which prevents coffee from becoming bitter and brings out the flavor perfectly.
From the simplest, white no-frills machine to the fanciest polished chrome with all the bells and whistles, there are automatic coffee makers to fit any lifestyle and budget. With some research and comparison shopping you are sure to find one that will serve you well for years to come.


Indonesia, with its rich cultural heritage and diverse culinary traditions, boasts a tantalizing array of traditional dishes that have captivated food enthusiasts worldwide.
From savory rendang to aromatic nasi goreng, Indonesian cuisine offers a harmonious blend of flavors, spices, and textures that reflect the country’s vibrant culinary landscape. Let’s embark on a culinary journey to discover 10 traditional Indonesian foods that have gained global acclaim.
Hailing from the Minangkabau ethnic group of West Sumatra, rendang is a slow-cooked beef dish simmered in a fragrant blend of coconut milk and spices. The tender, succulent meat is infused with flavors of lemongrass, galangal, turmeric, and chili, resulting in a rich and aromatic curry that is often hailed as one of the world’s most delicious foods.
2. Nasi Goreng
Nasi goreng, or Indonesian fried rice, is a beloved staple found across the archipelago. Cooked with fragrant jasmine rice, garlic, shallots, and kecap manis (sweet soy sauce), nasi goreng is often served with a variety of accompaniments such as fried eggs, crispy shallots, and prawn crackers. This flavorsome dish is a testament to Indonesia’s culinary creativity and is enjoyed by locals and travelers alike.
3. Sate (Satay)
Sate, or satay, is a popular Indonesian street food consisting of skewered and grilled meat served with a flavorful peanut sauce. Chicken, beef, and lamb are commonly used for sate, which is marinated in a mixture of spices before being grilled to perfection over charcoal.
Served with steamed rice or lontong (compressed rice cakes), sate is a delicious and satisfying snack that showcases Indonesia’s diverse culinary heritage.
Gado-gado is a traditional Indonesian salad that features an assortment of blanched vegetables, tofu, tempeh, and hard-boiled eggs, all dressed in a creamy peanut sauce.
This refreshing and nutritious dish is a favorite among vegetarians and is often enjoyed as a light lunch or snack. With its vibrant colors and bold flavors, gado-gado embodies Indonesia’s commitment to fresh and wholesome ingredients.
5. Soto Ayam
Soto ayam is a comforting chicken soup that is popular throughout Indonesia. Made with fragrant spices such as lemongrass, turmeric, and ginger, soto ayam is known for its aromatic broth and tender chicken pieces.
The soup is typically garnished with rice noodles, hard-boiled eggs, fried shallots, and fresh herbs, creating a hearty and satisfying meal that is perfect for any occasion.
Rujak is a traditional Indonesian fruit salad that combines a medley of tropical fruits with a spicy-sweet dressing made from palm sugar, tamarind, and chili.
The contrasting flavors of sweet, sour, and spicy create a tantalizing taste experience that is both refreshing and invigorating. Rujak is often enjoyed as a light and healthy snack on hot summer days.
7. Nasi Padang
Originating from the Padang region of West Sumatra, nasi padang is a feast of epic proportions. This elaborate meal features a variety of dishes served with steamed rice, including rendang, sate, gulai (curry), and sambal (spicy chili paste).
Nasi padang is traditionally served in small plates or bowls, allowing diners to sample a wide array of flavors and textures.
Martabak is a popular Indonesian street food that comes in two varieties: sweet and savory. Sweet martabak is filled with a rich mixture of chocolate, cheese, and condensed milk, while savory martabak is stuffed with minced meat, eggs, and vegetables.
Both versions are cooked until golden and crispy, resulting in a delectable treat that is enjoyed by people of all ages.
Bakso is a flavorful Indonesian meatball soup that is beloved for its hearty broth and tender meatballs. Made from a mixture of ground beef or chicken, tapioca starch, and spices, the meatballs are served in a fragrant broth alongside noodles, vegetables, and condiments such as soy sauce and chili paste.
Bakso is a popular street food that can be found in bustling markets and roadside stalls throughout Indonesia.
No list of traditional Indonesian foods would be complete without sambal, the ubiquitous chili paste that adds fiery flavor to countless dishes.
Made from a blend of fresh chili peppers, garlic, shallots, and shrimp paste, sambal is a versatile condiment that ranges in heat level from mild to scorching.
Whether served alongside rice dishes, grilled meats, or fried snacks, sambal is an essential element of Indonesian cuisine that adds depth and complexity to every bite.
Indonesian cuisine is a celebration of flavors, textures, and culinary traditions that have been passed down through generations. From spicy rendang to fragrant nasi goreng, each dish tells a story of Indonesia’s rich cultural heritage and diverse culinary landscape.
Whether you’re savoring street food in Jakarta or dining in a traditional warung in Bali, Indonesian cuisine offers a delicious and unforgettable culinary experience.


The Sun On The Hill is your independent city centre local, serving well-kept beer and home-cooked food in a laidback setting. Located in the heart of Birmingham on Bennetts Hill, you’ll be greeted with a friendly welcome, buzzing atmosphere and regular entertainment including live music, local DJs, and the latest sports.
– FOOD –
Tuck into a juicy burger, share your favourite pick & mix dishes, or try our new box food. All of our food is simple, home-cooked and packed with flavour. Served from 12pm until 8pm Monday – Saturday and 12pm – 6pm Sunday you can start your day off with a big breakfast, pop in for lunch on your break, or see out the weekend with a homemade Sunday roast. Show your Independent Birmingham card for 25% off food throughout the week.


Micronized Food Products is delighted to announce the launch of Reddibeet® Gold.
Reddibeet® Gold provides a completely natural, quick and convenient high-fibre feed that is both low in sugar and starch, making it a perfect choice for horses and ponies prone to laminitis or weight gain. It’s molasses, cereal and soya free, and soaks in under ten minutes. In addition, it has the nutritional benefit of added micronized linseed which is rich in Omega 3.
Reddibeet® Gold is available in 20kg easy open sacks


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APPETIZERS (KHAI VI)
A1. Shrimp Spring Rolls (2) (Gỏi Cuốn Tôm)
Rice paper wrapped lettuce, rice noodle and shrimp with peanut sauce.
A2. Grilled Pork Spring Rolls (2) (Gỏi Cuốn Heo Nướng)
Rice paper, wrapped lettuce, rice noodle and grilled pork with peanut sauce.
A3. Crispy Egg Rolls (3) (Chả Giò)
Rice paper wrapped taro, carrot, black mushroom, cellophane noodles, onion and pork.
S3. Shrimp Papaya Salad (Gỏi Tôm Đu Đủ)
Seasonal. Shrimp with papaya, jalapeno, cilantro, peanut and fried onion and special fish sauce.
S1. Chicken Salad (Gỏi Gà)
Steamed chicken with cucumber, tomatoes, onion and special fish sauce.
S2. Shrimp Mango Salad (Gỏi Xoài Tôm)
Seasonal. Prawn crackers, shrimp with mango, jalapeno, cilantro, peanut and fried onion and special fish sauce.
CS5. Spicy Dried Egg Noodles (Mì Cay Trộn)
Shrimp, char siu pork, fish ball, squid, lettuce, bean sprout and soup on the side
CS1. Shaken Beef Tenderloin (Bò Lúc Lắc)
Beef tenderloin with bell pepper, white onion and mushroom.
CS3. Wonton Egg Noodle Soup (Mì Hoành Thánh)
Egg noodle, char siu pork, shrimp, pork wonton, lettuce, dried onion and green onion
CS4. Phnom Penh Noodle Soup (Hủ Tiếu Nam Vang)
Choice of egg noodle or rice noodle. Comes with squid, shrimp, fish ball and char siu pork.
NOODLE SOUP (PHO)
P9. House Special Pho (Phở Đặc Biệt)
Beef noodle soup with eye round steak, tripe, brisket, beef ball and tendon.
VERMICELLI NOODLES (BUN)
STIR-FRIED NOODLES (MI XAO MEM)
M4. Seafood Crispy Egg Noodles (Mì Xào Giòn Hải Sản)
Shrimp, squid, fish ball, crab meat, black mushroom, carrots, onion, broccoli and snow peas.
FRIED RICE (COM CHIEN)
RICE DISHES (COM DIA)
SANDWICHES (BANH MI)
BM4. Cold Cut Sandwich (Bánh Mì Đặc Biệt)
Original Saigon style combination of pate, ham, jambon, pork roll, house mayonnaise and soy sauce.


Welcome to Good Boy Goodies!
Our journey began with our beloved fur baby, Mr. Chubb, a lovable Great Pyrenees/Poodle mix. Chubb is not just a pet but an integral part of our family, and we believe that our furry friends deserve the very best. That's why we created Good Boy Goodies – a brand dedicated to providing high-quality, delicious treats that you can feel good about giving to your dogs.
Like many dogs, Chubb doesn't have the most sophisticated palate. In fact, he's known to eat just about anything! As concerned pet parents, we wanted to ensure that the treats we gave him were made from the finest ingredients, without any fillers or artificial additives. And so, Good Boy Goodies was born.
We carefully select each ingredient that goes into our treats, focusing on quality and health benefits. You won't find any wheat, corn, soy, or preservatives in our recipes. Instead, we use only the finest ingredients that promote your dog's well-being.
We believe that good food equals good health, and that's why we've included special ingredients like coconut oil and pumpkin in our treats. Coconut oil acts as a natural breath freshener, ensuring that your dog's kisses are always pleasant. Pumpkin aids in digestion, keeping your dog's tummy happy and healthy. It's these thoughtful additions that make Good Boy Goodies stand out from the pack.
At Good Boy Goodies, we are committed to providing treats that not only taste great but also offer health benefits for your furry companions. We understand that our dogs are more than just pets – they're our family, and they deserve the best care possible.
We take pride in being a small, family-owned business based in Macon, Georgia. Every batch of Good Boy Goodies is made with love and care, ensuring that your dog receives a treat that is as wholesome as the love they bring to your life.
Thank you for choosing Good Boy Goodies. We hope that our treats bring joy, tail wags, and happy moments to your furry friends. Join us in our mission to give dogs the treats they deserve – delicious, healthy, and made with love.


Restaurant (Fine Dining) Industry Labour Agreement
The restaurant industry is a vital part of the global economy and contributes significantly to the employment of millions of people worldwide. In recent times, the industry has seen a surge in fine dining establishments, which offer high-end culinary experiences to customers. These restaurants require specialized labor, and hence, a comprehensive labor agreement is essential to ensure that employees are adequately compensated and receive proper working conditions.
A labor agreement for the fine dining industry primarily covers wages, working hours, benefits, and job security. It sets the minimum wage for employees and determines the maximum number of working hours in a day and week. It also outlines the procedures for overtime pay, paid vacation, sick leave, and other benefits. A labor agreement would also provide job security measures such as rules for dismissals, layoffs, and seniority.
One critical aspect of the fine dining restaurant industry is the requirement of specialized skills and knowledge. Chefs, sommeliers, and other specialized staff are critical to the success of the restaurant. As such, a labor agreement would also outline the standards for hiring, training, and qualifications required for these specialized positions.
Another essential component of a labor agreement in the fine dining industry is the working conditions. Fine dining restaurants often require long hours of standing, repetitive tasks, and exposure to hot environments. Hence, the labor agreement would address the standards for ergonomic equipment, ventilation, and temperature control to ensure a safe and healthy working environment for employees.
A labor agreement for the fine dining industry offers numerous benefits to both employers and employees. It provides a clear and concise framework for labor relations, ensuring that employees are treated fairly and that their rights are protected. Furthermore, it helps to attract and retain skilled labor, minimizing the costs associated with recruitment and employee turnover. For employers, a well-executed labor agreement can improve the efficiency of the restaurant and ensure consistent high-quality service for customers.
In conclusion, the fine dining restaurant industry requires specialized labor and a comprehensive labor agreement that outlines standards for wages, working hours, benefits, job security, hiring, training, and working conditions, is essential. Such an agreement benefits both employers and employees, ensuring a fair and equitable working relationship. Restaurant owners and managers must take the time and effort to craft such an agreement to help maintain the high standards of quality and service required in the industry.


Eating a whole foods, plant-based diet is essential for overall health and well-being. The addition of specific superfoods can give you added benefits and help you perform optimally. Keep reading to see what foods elite ultramarathon runner Damian Stoy adds to his diet for optimal health, enhanced recovery and peak performance.
- Super greens: Barley Grass, spirulina and chlorella are alkalizing, full of nutrients and full of powerful anti-oxidants such as Superoxide dismutase (SOD).
- Enzymes and probiotics: Essential for healthy digestion and helpful for quick recovery.
- Flax and chia seeds: Full of omega-3s which are natural anti-inflammatories.
- Powerful herbs: Turmeric, ginkgo biloba, aloe, grape seed extract and ginger are natural anti-inflammatories and speed up the healing process.
- Super fruits: Goji berries, mangosteen, and acai enhance overall health and performance.
Macro Greens and Miracle Reds are the perfect source for these super foods. Damian uses Macro Greens and Miracle Reds daily and always adds them to his post-run meal or smoothie. He also enjoys the MacroLife superfood bars which he eats before, during and after runs.
Damian’s superfood smoothie for optimal performance and recovery:


It was probably inevitable that I read a book called “Eat Cake”, where the description on the back begins: “Ever since childhood, Ruth has found baking cakes to be a source of relief from the stresses of life.” Well, yeah. A novel with cake as stress relief? That’s the book for me. (Mmmmm, cake.)
So, Ruth is a 50-something housewife whose husband has a perfect job, whose 16-year-old daughter Camille doesn’t talk to her except in anger, and whose mother has been living with them for a year ever since her house was broken in to. Things are going pretty well when she gets a double life-whammy: her husband gets laid off from his high-paying job, and her estranged father breaks both his wrists and comes to live with her family. So, of course chaos — and cake — ensues.
The plot itself is a feel-good-and-find-your-purpose-in-life one, nothing deep, or spectacular. It’s just a fun ride. I probably would have been more moved by it if I had read it a couple years ago. But I found this book to be YUMMY. Jeanne Ray just knows how to describe cake. The whole act of choosing which cake to bake, baking it serving it, eating it… it becomes an art form. While I’m probably not even going to attempt any one of the dozen cake recipes in back (no one else would eat them, and I DO NOT need a whole cake to myself), I loved reading about them. Ray should write more food-based books, because she does that part so well.
I’ll leave you with my favorite passage in the book:
Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declines the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a part, a birthday, a wedding. A cake is what’s served on the happiest days of your life.


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Jumbo Colossal Crabmeat
Served with two sauces: a classic cocktail sauce and a dry mustard sauce.
Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.
Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.
Baby Arugula Salad
Fresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.
Spring Baby Spinach
Spring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.
Stuffed Portabello Mushroom
A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection.
Open Face Seafood Ravioli
A combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.
Butterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color.
Butterflied T-Bone chop charbroiled with garlic, rosemary, and sage.
Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.
A 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers.
Grilled Chilean Sea Bass
Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca (a sauce of cherry tomatoes, capers, pepperoncini, green and black olives and a touch of oregano and fresh garlic)
Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato. The lobster is returned to the shell and served over a bed of al dente pasta.
Frutta di Mare with Al dente Paccheri Pasta
Lobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.
Surf and Turf
Black Angus Filet Mignon with Jumbo Colossal Crabmeat, Saffron Risotto and Grilled Marinated Artichoke Hearts.


Why Organic ?
Organic wine has been made with organic grapes grown without the use of synthetic chemicals, fertilisers and pesticides. The result – clearer, brighter, fruiter wines with strong regional characteristics. The magic also happens in the winery with the winemaker and we’re lucky we have one of Australia’s most talented winemakers who is at the forefront of our organic winemaking.
The certification process provides you with an absolute assurance that weeds were controlled without herbicides by using native pasture grasses, slashing and sheep grazing. Fungal diseases were controlled using natural products without artificial or synthetic carcinogenic sprays.
Our organic wines have freshness and vibrancy and many of our customers say they can taste the difference from non organic wines. The biggest difference with organic winemaking is the level of sulphur with organic red wines being less than 100ppm (non organic wines could have up to 300ppm). Whilst sulphur is a naturally occurring by-product of the fermentation process by using proven organic winemaking techniques and carefully managing the fruit from vineyard to barrel much less sulphur needs to be added to the wine as a preservative.
J&J Wines has been producing award winning organic wines since becoming fully certified in 2012. Our premium organic grapes from our single vineyard in the world renowned wine region of McLaren Vale go into our Rivers Lane Shiraz, Reserve and Eminence wines which are a tribute to the quality and passion the J&J family strives for and our commitment to organic viticulture.


We enjoyed a nice Sunday afternoon in Allston yesterday. Brighton Ave particularly. Because we have enjoyed our past meals there so much, we dropped in for a late lunch/brunch at Jo Jo Taipei – which serves up delicious Taiwanese food. The variety was good and a couple of the dishes we ordered got rave reviews from the Mrs and my mom, who along with little bao bao, joined me for this lovely escapade (By the way, they offer a 10% discount for cash purchases).
The sun came out by the time we walked out the door, when we proceeded to cross the street to Yi Soon bakery and got a few treats we liked. Next door was Infusion Tea where Mrs G got a ginger boba tea for herself. Since we were in the neighborhood, we walked a couple of blocks and to Super 88, soon Hong Kong Supermarket, and got our fill of vegetables and other supplies.
Yes! Hot Pot!
And the grand prize – we picked up a shiny new hot pot – something we enjoy thoroughly (we have one in California, but not here). We found that when we go out to hot pot, we end up spending 19-21 dollars per person – which is steep for what we usually get. For example, we really like watercress and a small
bunch of this costs $3+ at the restaurant. We got 3 enormous bunches (really enormous) for under $3.
We estimated that whereas 3-4 people would spend 60-80 dollars at a hot pot restaurant, with the home version, after the one time cost of the hot pot ($35-50 typically), each meal for 3-4 people would cost $15 TOTAL, give or take a few bucks depending on types of meat or seafood added (if any). Also, the soup broth that we like, in its exact form, can be found at most Chinese markets. We use Little Sheep Brand and they had a sale yesterday 3 packages for $10 (each package has 2 servings which are so powerful we stretch to 4 each).
Furthermore, we like to mix some of the best of Japanese hot pot (Shabu Shabu) with Chinese by adding acorn squash (Kabocha), trumpet mushrooms, and udon noodle.
Want to Host Dinner, But You Cook So Bad, You Burn Pasta?
A little helpful advice – if you’re not a cooking genius, but want to have people over, get a hot pot. You’ll look cool and won’t need to much expertise (just go to a hot pot place 3 times and you’ll have the idea down. There, I just solved your dinner hosting problems – no more burnt food.
What Does This Have to Do with “Clement Street?”
Clement Street is a street in the Richmond District of San Francisco. I call it “Little Chinatown” and it’s a place we visit way more often than the real Chinatown in SF. Chinatown is nice too, but Clement Street has great restaurants (not all Chinese) and wonderful little
places to find groceries on the cheap. Allston is not really close to feeling like Clement Street yet, but if more cool little Asian places (restaurants, bakeries, stores, tea shops, etc) open up there, maybe it will help me not miss Clement St too much!


Katsudon is one of my husband’s favorite meals, and it is definitely comfort food for me, too. As I’ve mentioned, here in Japan, fried cutlets (katsu) and croquettes (korokke) are very common in grocery and convenience stores, but you can also make your own for this. Katsudon is great for using leftover katsu, since it doesn’t need to be crispy. If you’re in Japan, you probably already know this tip, but grocery stores sell a lot of prepared foods, and if they aren’t sold by closing each day, they are thrown away. To prevent waste, most stores start marking down their prepared foods a few hours before closing – 20%, 30%, eventually down to 50% off! So sometimes I go over to the grocery store in the evening and see what’s on sale, then use it for something like this the next day.
Katsudon (adapted from here) – serves 2
1 tbsp vegetable oil
1/3 cup dashi
2 tsp sugar
1 tbsp soy sauce
1 large or 2 small katsu (or make your own), sliced into strips
3 eggs, beaten
1 green onion
cooked white rice
Heat oil in a saucepan over medium heat. Slice the onion into strips and saute it in the oil until translucent.
Mix together the dashi, sugar, and soy sauce, and pour it over the onions. Place the sliced katsu on top of the onions, and then pour the beaten eggs over everything.
Put the lid on the saucepan and cook for 2 – 3 minutes until the egg is mostly done.
Put cooked rice in two bowls. Scoop the mixture of katsu, egg, and onion on top of the rice. Sprinkle with sliced green onion.


Updated: May 6, 2020
"First meal of the day! Who said eating healthy can't be delicious? #summerbod here I come!!!"
**Insert eye roll here**
Let's just break it down.
They've put together an unquestionably healthy meal. Two slices of golden flax whole grain bread, coated with organic nut butter, thinly sliced banana wheels on top, sprinkled with raw honey and chia seeds.
My mouth is watering just looking at my Instagram feed.
Breaking it down, this is the perfect picture of a healthy meal.
Whole grain bread with flax, which contains omega-3 fatty acids and fiber to help with everything from heart health to a smooth digestive track.
Organic nut butter loaded with healthy poly- and monounsaturated fats helping lower LDL (bad) cholesterol levels with an anti-inflammatory bonus.
Bananas, with magnesium, potassium, and starch, rich in soluble fiber (if banana is unripe).
Raw honey aiding digestive tissues and packing powerful antioxidants.
And chia seeds bringing it home with 10g of fiber per ounce and more omega-3's to help raise HDL (good) cholesterol levels.
Truly an impeccable way to start the day.
Your goal is to lose weight.
What I am trying to illustrate in this post is that there is a difference in eating for health and eating for weight loss. The hard part to understand is not every healthy meal is good for weight loss and not every meal for weight loss is healthy.
Let's start by defining what is essential for weight loss.
1) A calorie deficit.
That's it. For the last 30 years of research into the topic, that is the only essential piece for losing weight. (Yes, I know calories aren't the only thing that matter. So much goes into changing body composition, but a calorie deficit is the only thing consistently proven that is needed to lose weight). It doesn't sound sexy, it doesn't sound difficult, and that's why people discredit the "calorie counting" method. But even if you aren't counting, your body is.
So let's look at the above mentioned meal and break it down calorie by calorie:
Two slices of Golden Flax whole grain bread: 300 calories
Two servings of Organic Nut Butter (one serving for each slice): 380 calories
One medium banana: 116 calories
Two table spoons of chia seeds: 118 calories
Two table spoons of raw honey: 139 calories
Total Calories: 1,053
If your goal for fat loss is 1500 calories a day, then you just ate more than 2/3 of your daily calories before 9:00am. And lets be real, will probably finish the day at 2,500+ with lunch and dinner still waiting. So even though you got all this health, your body isn't changing.
Now, just for fun, let's look at a Big Mac Meal with a Diet Coke:
Big Mac: 563 calories
Medium Fry: 340 calories
Medium Diet Coke: 0 calories
Total Calories: 903
"Wait, so are you saying if I want to lose weight, I should eat Big Macs and not micro-nutrient dense foods?"
ABSOLUTELY NOT (even though Jordan Syatt ate a big mac for 30 days straight and still lost 7 pounds to prove a point. I'll link the video at the bottom of this article.)
I am just trying to highlight the fact that what always looks "healthy" might not line up with your goals, and that, sometimes, foods or meals that look extremely "healthy" carry the most calories.
Any diet will work if this one rule is in place. Keto? Yup. Vegan? Sure. Caveman? Why not.
As long as consistently over time, calories in < calories out, you will lose weight.
Now comparing the two meals above on a micro scale looks completely different. Like anything in life, there is a good and a bad.
There's good music and there's bad music. There's good conversations and there's bad conversations. There's good sex and there's bad sex. There are good calories, and there are bad calories.
I mentioned the micro-nutrients in the first meal. All the omega-3's, the vitamin and mineral complex, the ungodly amount of fiber... everything that your body wants.
The Big Mac meal offers almost nothing. Over-processed beef, packaged sauces, lettuce and bread, deep fried potatoes... the stuff your body does not want inside.
One will make you feel like crap while the other will make you feel great.
So how do we make the two overlap?
I am not trying to make eating healthy and eating for fat loss seem like two completely different things. You can have something healthy that also will help you with fat loss. And you should. It's just understanding all angles of the problem.
Eating for fat loss shouldn't be a blast. It should suck sometimes. Having to restrict what you eat is never fun and will never be fun. But we can make eating for fat loss healthy. We just have to look for foods that are nutrient dense and don't carry as many calories.
In previous posts, I mention the three macro-nutrients and the calories they all hold:
1g Carbs = 4 cal
1g Protein = 4 cal
1g Fat = ~9 cal
Let's notice that fat carries more than 2x as many calories as carbs or protein -- something you will notice in "healthy" looking meals that hold too many calories, is a s*** ton of fat.
The above mentioned banana/toast meal holds 48g of fat. (Yes, that is scientifically considered a s*** ton.)
Here are some lists of calorie heavy / higher fat "healthy" foods:
- Whole Eggs
- Nuts / Seeds
- Peanut Butter / Nut Butter
- Olive Oil (for cooking base / dressing)
- Coconut Oil
- Oily Fish
- Salad Dressings (Ranch, Caesar, Italian, etc.)
- Dark Chocolate
- Grass Fed Beef (80%> lean)
I am not saying we can't eat these foods if we want to lose body fat. I'm saying when we are aiming for a certain daily calorie intake, a lot of these foods typically send us over.
Now, a list of foods that are very micro-nutrient dense, and don't carry a ton of calories:
- Lower sugar fruits (blueberries, raspberries, strawberries, grapes, watermelon, orange)
- All leafy greens & vegetables (spinach, kale, carrots, tomatoes, asparagus, brussels sprouts, etc.)
- Lean Grass Fed Beef (90%+ lean)
- Lower Fat Fish (cod, mahi-mahi, tuna, tilapia, halibut, some salmon)
- Egg Whites
- Greek Yogurt
- Sweet Potatoes
How this all works out
My view on diets is that they are not black and white. I believe in tracking calorie and macro-nutrient intake because it gives people wiggle room day-to-day on what they eat and is easy to point out where a problem is in a diet, which is usually what is most sustainable. If you want some peanut butter, you can fit it in. If you want the ice cream, you can squeeze that in as well. In moderation.
Just remember, whatever your diet looks like, the calorie in vs. calorie out rule will always hold true whether you are measuring or not.
But whatever your diet looks like, it can always be hard to fit in all the nutrients we need. I always recommend using a leafy green powder to make sure you're getting everything you need on days that your diet looks less than perfect. (Onnit makes a great powder. So does Organifi.)
Important Closing Words
If you have been struggling with losing weight, now, in the past, or always, I implore you to track what you eat. It is hard. You will not be good at it (at first).
It shouldn't be that hard to see why.
If you have a money problem, you track your income and spending.
At work, when an employee isn't getting the job done, you track what they're doing on a daily basis.
You track because you know it will show you where you've done wrong.
So take a total of 15 minutes a day, and pay attention to what you are putting in your body. When trying to solve the problem for fat loss, the devil you know is better than the one you don't.
I Ate One Big Mac Every Day for 30 Days And Lost 7lbs (Here's How)
Bread + PB + Banana + Chia + Honey Nutrition


If you like Egg Salad and Chicken Salad you will love this delicious Corn Chicken Egg Salad! Other ingredients include pickles and cranberries. And the dressing is half mayo, half yogurt so the creaminess is the same, but it has less calories!
I don't know about you, but I love creamy salads! I don't like them overloaded with mayonnaise. If they are, you end up not tasting anything else on the dish. And that's not good. Well, I guess balance is everything, right? 🙂
To make this Corn Chicken Egg Salad you will need:
- cooked chicken
- hard boiled eggs
- canned corn
- plain yogurt
- cider vinegar
- Dijon mustard
💭 Tips and Variations
You could use only mayo (and omit the yogurt) but the combination is delicious and there will be less calories.
You can substitute the cranberries for raisins (golden ones go better here).
If you don't like Dijon mustard you can just leave it out or substitute for yellow mustard.
Have all the ingredients chilled before hand, so you can make this salad and serve ir right away.
This is a great way to use leftover chicken, or turkey!
You can also use this to make sandwiches.
You can keep it in the refrigerator in an airtight container for up to a day.
🍽 How to serve this salad
This salad is great on its own but you could also add some greens or use it to make a fulfilling and yummy sandwich!
You could also have this as a side dish for a hot sandwich - in this case it will serve more than just 3 people.
You could also make it to take to a picnic. In this case, do not mix the dressing to the salad - leave to do this just before serving.
I think you might also enjoy this chicken avocado salad with creamy honey mustard dressing.
Corn Chicken Egg Salad
- 2 cups cooked chicken shredded
- 1/2 cup celery chopped
- 3 eggs hardboiled, chopped
- 1/2 cup canned corn
- 1/2 cup pickles chopped
- 1/4 cup cranberries
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 1/4 tsp pepper
- In a large bowl mix all the salad ingredients
- In a separate small bowl mix all the dressing ingredients
- Pour the dressing over the salad and toss very well
- Serve immediatelly, or keep in the refrigerator, in an airtight container for up to a day.


Posted by Anthony
My first solo foray into cooking wasn’t exactly a success. I was about 7 and I had spent the afternoon with my Nana, helping her to make homemade pasta and other things for dinner. For dessert, we made pudding from a mix. It wasn’t an instant mix—it required a few additional items and then it had to be cooked—but it was pretty straightforward. At least, it seemed pretty straightforward with her by my side guiding me. I enjoyed making and eating it so much that she sent me home with another box of mix so that I could make it again.
A few days later, I tried to make that box of pudding on my own. Except that the heat must have been up too high or I hadn’t stirred the pudding enough or maybe a combination of the two. I had burned the pudding to the bottom of the pan and it tasted awful. I still had a lot to learn about cooking.
My Nana (my maternal great-grandmother) was always happy to have my help in the kitchen. Whether it was sprinkling something into a soup or helping to make pasta. Similarly, my Grandma (my paternal grandmother) also welcomed my help in the kitchen. But I learned less about technique from both of these women and more about purpose.
My Nana was famous for always trying to feed everyone. Whenever we would visit (which was often), she was constantly trying to get us to eat. “Just a mouthful,” she would insist. “No, Nana. We just had lunch. We’re not hungry,” we would reply. Eventually, she would wear us down and seemingly in the blink of an eye, the table would be covered with a full meal. Homemade soup, pasta with sauce, bread, salad, some chicken or a roast that she happened to have in the fridge.
Grandma was a bit more reserved when it came to, well, everything. She was, after all, German to my Nana’s Italian. But she still enjoyed cooking and sharing good food. Grandma was especially great when it came to dessert. Her coffee cake was the stuff of legends. And even if everyone else in the world required me to clear my plate before I could have dessert, Grandma believed that there was always room for ice cream. It melts as you eat it, her thinking went, and fills in the cracks between all the rest of the food.
From both Grandma and Nana, I learned a very important life lesson: food is love. Food is a necessity, but it’s also a way to connect with people and to make them happy. Growing up, we ate dinner as a family almost every night. We talked about our days and what was going on with us, about the news and the weather, and about things that made us happy and sad. I didn’t know it at the time, but I was building a life-long connection to the importance of sitting down for a meal with my loved ones.
When I left for college, Grandma gave me a copy of How to Cook Everything by Mark Bittman. She told me, “If you can read, you can cook.” I was dubious. I had read the directions on that box of pudding mix and that hadn’t turned out very well. But, I had been very lucky to eat a lot of good, home-cooked meals growing up and once I was on my own, boxed mac and cheese and take-out pizza only went so far.
So, I started to find simple recipes that I could make from the cookbook. Although I had a few minor kitchen disasters, my skills and techniques slowly improved. Even in college, I cooked dinner for myself almost every night after I moved into my own apartment. And now, even when Kirk and I have different schedules, we make time to sit down together and eat dinner.
This is something that we plan to continue to do once we have kids. Indeed, in such a fast-paced, modern world, it seems vital to hold a space where we can connect with our families, with our spouses, and our children. It is necessary that we eat. It is also necessary that we connect and share with each other. One of the most important values that I hope to teach our children is the importance of connecting and sharing with each other over a meal.


Packed full of goodness and warmth this dish is the perfect dish for Winter.
For the paste:
- 6 red chillies
- 1 tsp ground coriander
- 1/2 paprika
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1 onion chopped
- 2 lemongrass sticks chopped
- 3cm galangal or ginger
- 2 cloves crushed garlic
- 2 tsp shrimp paste
- handful of cashew nuts
- 1 tbsp peanut oil
For the curry:
- 1 tsp oil
- 2 tbsp laksa paste
- 500 ml coconut milk
- 2 carrots cut into thin strips
- Any other veg you wish to add
- 300g vermicelli rice noodles
- Handful of fresh coriander
- Red chillies & spring onions to garnish
- 500ml vegetable stock
- Combine all the ingredients in a blender and blitz to form a paste.
- In a large saucepan, heat the oil and add your homemade laksa paste. Fry gently for 2 minutes to cook off the paste.
- Add the coconut milk and stock and bring to the boil.
- Add all the vegetables (I added broccoli, carrots, courgette, mangetout, baby corn and green beans) and simmer for 10 minutes till the vegetables start to soften. (I like my vegetables to still have some crunch to them.)
- Add the rice noodles and cook for 3 minutes till they start to soften.
- Serve and garnish with red chillies, spring onions and some fresh coriander.


Available starting February 4 at Everytable locations.
Post & Beam collaborates with Everytable on Creole Chicken Grain Bowl.
Everytable, Los Angeles’ emerging social enterprise that seeks to make nutritious and delicious food affordable and accessible to everyone, and Post & Beam, the acclaimed Black-owned, South Los Angeles fine-dining establishment, have collaborated on a new Everytable menu offering, the Creole Chicken Grain Bowl. The new entrée celebrates Post & Beam’s award-winning cuisine, a blend of soulfully crafted dishes, and includes spice-roasted chicken, dirty rice (a savory blend of andouille sausage, brown rice, roasted sweet potatoes, red pepper, green onions and lemon), collard style kale, spinach, and Post & Beam-inspired chicken gravy.
The Creole Chicken Grain Bowl will be available beginning on February 4 in all Everytable storefronts and through the company’s meal subscription and delivery service that now extends throughout most of Los Angeles County.
“Bringing fresh, quality ingredients to the South Los Angeles community has always been a part of our mission and partnering with Everytable helps us fulfill that mission,” said John Cleveland, chef and co-owner, Post & Beam. “Making healthy food accessible and affordable has been a challenge in this community and together we are tackling this problem at a time when it matters most,” added Roni Cleveland, a native of South LA and co-owner, Post & Beam.
“This is an extraordinary opportunity for Everytable to partner with such an acclaimed restaurant that has been a staple in the community,” said Sam Polk, CEO, Everytable. “Moreover, we celebrate and admire Chef John and Roni, who continue to inspire and be a resource for Black leaders and entrepreneurs in their community.”