#every type of meat including shrimp beef pork and chicken...

[tillman]

oh my tummy hurts i ate too big of a rice bowl

#it was good it was jut weird.. .my mom brought it home as leftovers from dinner and it wa slike. #every type of meat including shrimp beef pork and chicken... #onions and mushrooms and carrots and those tiny corns #rice AND noodles. #just odd all around but its a rice bowl can u ever go bad with that bad boy #but now my stomach... too full i wanted to write about my ocs... #txt

[fluffypotatey]

alright babes lay it on me:

unfortunately, i only get 12 options for polls, so i can't include every and all of our beloved tacos. and obviously, not all chicken or beef and other tacos are the same, but i'm trying to be broad enough to hopefully fit all T^T

but yeah, because of how broad the poll is, feel free to share your favorite and why! is it because of the meat? the salsa? the toppings? the tortilla? what are your favorite sides to have with tacos? guacamole? queso? rice and beans? street corn? i'm nosy, sue me

#making this a day long out of fear of breaching containment #i didn't expect the car poll to explode and look what happened #tbh i don't expect this one to blow up but precautions are being taken #yes op is american but not from cali bc i have standards and texmex reigns supreme (half joking...texmex part is true) #no texmex slander is allowed #op does not care for calimex tho #is calimex good? yes but texmex for life #polls #fluffy poll #taco poll

[romulocafe]

Discover the Best Foods at the Best Restaurants in High Street Kensington - Romulo Cafe

Filipino cuisine is a delightful blend of Malay, Chinese, Spanish, and American influences, making it a unique and flavorful culinary experience. Filipino foods are known for their bold flavors, unique combinations, and abundance of ingredients. Here, we will explore some of the most popular Filipino dishes and the ingredients from the best restaurants in High Street Kensington that make them so special. 

Adobo

Adobo is arguably the most popular Filipino dish of the high street Kensington cafe. It is a stew made with pork or chicken, vinegar, soy sauce, garlic, and bay leaves. The dish is usually simmered for a long time until the meat is tender and the sauce thickens. Adobo is often served with rice and is a staple in every Filipino household. 

Sinigang

Sinigang is another Filipino stew that is sour and savory. It is made with tamarind, which gives it its distinctive sour taste, and can be made with pork, beef, shrimp, or fish. The soup is often served with vegetables like tomatoes, onions, and spinach. 

Kare-kare

Kare-kare is a hearty stew made with oxtail, peanut butter, and vegetables. The dish is often served with shrimp paste and rice. The peanut butter adds a rich, creamy flavor to the dish, while the oxtail provides a hearty meaty texture. 

Lechon

Lechon is a whole roasted pig that is a staple in Filipino celebrations. The pig is often stuffed with lemongrass and garlic and roasted over charcoal until the skin is crispy and the meat is tender. Lechon is often served with a dipping sauce made with vinegar, soy sauce, and garlic. 

Lumpia

The Filipino version of a spring roll is called lumpia. It is loaded up with a combination of ground pork or meat, carrots, cabbage, and different vegetables. The lumpia is then deep-fried to a crisp before being accompanied by a sweet and sour sauce. 

Pancit

Pancit is a noodle dish that is popular in the Philippines. The dish is made with rice noodles, vegetables, and meat or seafood. It is often served at parties and special occasions and is a staple in Filipino cuisine. 

Ingredients

Filipino cuisine of the best restaurants in Kensington London uses a wide variety of ingredients, many of which are unique to the Philippines. Some of the most common ingredients include: 

●       Calamansi - a citrus fruit that is used to flavor dishes and drinks.

●       Coconut milk - a creamy ingredient that is often used in curries and stews.

●       Fish sauce - a salty condiment that is used to add flavor to dishes.

●       Ube - a purple yam that is used in desserts and snacks.

●       Patis - a type of fish sauce that is used in many Filipino dishes. 

Conclusion

Filipino food is a mouthwatering amalgamation of flavors and influences. The dishes are hearty, flavorful, and perfect for sharing with friends and family. Whether you are trying adobo, sinigang, or lechon, you are sure to find something that will delight your taste buds. So, next time you are looking for a unique and delicious culinary experience, try Filipino cuisine from the best restaurants in High Street Kensington.

#best restaurants in high Street Kensington #high street Kensington cafe #best restaurants in Kensington London

[greatcatfishinglure]

Different Sorts Of Catfish Bait

Catfish lure is a customized product that requires to be produced with certain ingredients and procedures. The majority of catfish lures are offered in stores and also are fine-tuned by specialists who have years of experience. There are a couple of different kinds of catfish bait, including live lure, cut bait, and punk lures. Every one of these different lures are effective and also can produce excellent catches. The secret is understanding what type of bait will certainly work best for your specific catfish types and what season the catfish are probably to eat it. Here's a good post to read about best homemade bait for catfish, check this out! This is one of the most usual type of catfish bait and also works very well on various sort of fish. For instance, Flathead catfish like to eat online bait and also you will certainly capture a lot more Flatheads with this sort of lure than cut bait. You will additionally have a much better possibility of catching larger Flatheads with fresh real-time lure. Read more great facts on punch bait, click here. The next most preferred kind of catfish lure is reduced lure, which is a combination of fresh meat as well as other ingredients. These baits are typically made with beef, poultry, or other meat and can be extremely effective for catching all sorts of catfish. Cut baits are usually made with pieces of meat, such as steak, yet other options can consist of chicken wings, pork chops, turkey legs or even a combination of the 3. These lures can be a little extra costly than live bait, however they will have an extra unique tasty smell that will certainly attract catfish to the hook. For a punch lure you need to utilize something thick, like a natural fiber such as cattail fibers. You can likewise include a thickening representative, such as tallow or lard. For more punch, you can try including a coagulant, such as sugar, to aid the lure hold up far better on the hook. An additional choice for a punch lure is to use chicken livers. You can also include a selection of seasonings to the bait, such as chili pepper, curry powder or cajun seasoning. These baits are exceptionally effective for channel pet cats as well as smaller sized blues. They are not just loaded with a powerful scent, however they also have a tasty taste that obtains cleaned off of the catfish's mouth extremely rapidly. You can additionally make your very own stinkbait by mixing various components into a container, such as shrimp, blood, shad or various other natural bait. When you have a good formula, it is very simple to mix and also match the active ingredients to develop numerous flavors. Shrimp are a prominent food for all sort of catfish, and also they are a great deal less complicated to string on a hook than various other kinds of bait. They are additionally a lot much less unpleasant than other lures, which makes them excellent for fishing with youngsters. There are a variety of means to make your own lure, but one method is to integrate some old ran out luncheon meat with beef bullion as well as peanut butter. The mix of the two can provide a delicious sticky dough that the catfish will discover alluring! You can click this link https://www.britannica.com/animal/catfish for more great tips!

[sattvaresort]

Top 5 Types of Cuisines Around The world

Eating is something you love. You haven't tried every cuisine in the world, have you? Globally, most nations and locations have their cuisine. Multi-cuisine restaurants serve various continental meals. For instance, a multi-cuisine restaurant serves Indian, Chinese, Italian, American, and French dishes.

Different cooking techniques, regional ingredients, and spice combinations are used in multicultural cuisines. In addition, some cuisine cultures have developed from the fusion of foods from several nations. This has led to the development of delectable meals that are a delight to eat.

A wide variety of culinary traditions exist around the world. There are well-known cuisines in France, Thailand, Italy, India, and China. You can also find restaurants serving Vietnamese, Hungarian, Lebanese, and Moroccan cuisines in big cities.

Check  5 Types of Cuisines Around The world

Types of Cuisines

Spanish Cuisine

In Spanish cuisine, as in many Mediterranean nations, seafood plays a vital role. The traditional seafood paella is made up of paprika, saffron, lobster, squid, shrimp, mussels, and paprika. However, Spain's cuisine is more diverse than just seafood. This famous cuisine also includes Serrano and Iberico hams. Spanish tapas also include chorizo sausage, mushrooms, and grilled beef.

Lebanese Cuisine

Cuisine from other Mediterranean nations is incorporated into Lebanese cuisine. Olive oil, garlic, and other seasonings are used to prepare chicken, fish, lamb, and goat meat. These are usually served with pita bread and raw or grilled veggies.

Chickpeas are also an essential ingredient in Lebanese cuisine. A tasty, nutty hummus dip can be made by cooking and blending them with olive oil, tahini, and lemon juice.

In addition to traditional Mediterranean desserts such as baklava and halva, Lebanese sweet recipes often incorporate fresh or dried dates.

Turkey Cuisine

Turkish cuisine exemplifies the blending of Asian, European, and Middle Eastern culinary traditions. Turkish cuisine includes delectable dishes such as eggplant, stuffed dolmas, lamb kebabs, and mouthwatering vegetable soups. Nuts, such as hazelnuts, walnuts, and chestnuts, are frequently used as ingredients in both savoury and sweet dishes. Yogurt, a Turkish staple, is typically served as a side dish to a variety of vegetable and meat dishes. Turkish coffee, hot black tea, and ayran, a type of yoghurt drink, are all popular beverages in Turkey.

Thai Cuisine

Thai food's intensely spicy flavours are created by combining sweet, sour, and hot ingredients. Pad thai, green curry, tom yum goong are some of the best Thai dishes. Thai cuisine also frequently includes rice or noodles.

Mexican Cuisine

Mexican cuisine is the top most popular in the world. Tacos, enchiladas, tortillas, and quesadillas are now served in many countries around the world. Mexican food is popular on the streets because it is tasty, spicy, and easy to wrap in tortas or tortillas. Mexican ethnic cuisine may include spicy dishes, unusual fruits, grilled goats, meat with eggs, and pork. Mexico produces the best avocado guacamole.

#Types of Cuisines Around The world

[reddy47holloway]

An Intensive Guide To Kitchen Knife Kinds

When it comes to knowing how to navigate the kitchen one of the most important areas to start is understanding the various types of kitchen knives as well as their functions. SmithfieldGrilling has compiled every type of kitchen knife you need, regardless of whether you're just starting out in the culinary world or are an experienced professional. Different kinds of knives Chef's Knives: Among the most used knives used in the kitchen is chef's knives. They come with a an elongated, sharp blade made for a variety of food preparation tasks. They range in size between 6 and 14 inches. They are great for cutting meat, chopping nuts, dicing vegetables, cutting herbs, and separating certain cuts of meat. Utility Knives: Another standard knife that found in the kitchen of every chef is the utility knife which also has a variety of uses. It is smaller than a chef's knife and is available with serrated or non-serrated variants. Utility knives are also known as sandwich knives. They are used to perform kitchen-related tasks including slicing herbs cutting meat for sandwiches, and cutting bags of bread. Paring Knives are used to make more complicated cutting, dicing and mincing. Some knives are smaller than 3.5 inches. To cut vegetables and other herbs such as garlic, deveining prawns and shrimps, deseeding fruits, as well as cutting and peeling fruit paring knives are essential. Slicing Knives: Slicing knives are comparable to carving knives and boast an angled or round tip, as well as a long, thin blade. These knives are used to cut thin slices of fruits, meat or vegetables. They are typically between 8 and 14 inches in length. Slicers are great for cutting thin slices of pork, chicken and beef, as also venison, fish, and fish. They are also helpful to cut fruits and vegetables for salads. In addition to the knives described above, there are several different specialty knives that are specifically designed for certain purposes like: Cleavers: Also referred to as a butcher knife, they are usually used to cut and prepare meat. Their length ranges from 6 inches to12 inches, however the thickness could differ based on the requirement and use they're intended for. Cleavers can be used to cut and dice thicker, more meaty vegetables such as squash and melons, as well as for breaking down bones. Bread Knives or Scalloped Knives:Scalloped knives or bread knives are made with a serrated edge and act as a sort of saw, which makes them suitable for cutting hard bread crusts, without damaging the interior of the bread. They're also commonly used for slicing and cutting fruit with tough rinds. They have serrated edges that are round. They're made to be cut, not cut. Blade Shapes Before proceeding It is crucial to know that blades of kitchen knives are created to be used for three kinds of cutting The first is push cutting, which is a cutting motion. The second kind of cutting is known as pull cuts. It is a cutting motion. Paring is the third kind of cutting. The cuts are performed by hand and are extremely precise. Picking the Right Kitchen Knife Set that is Right for You Once you've mastered the essentials, it's time to pick the best knife set for your needs. Let's now take a look at the different types of knives you'll require to suit your lifestyle and work. Everyday Cooking: Those who only use a knife for daily cooking will need a knife that is the chef's, paring or scallop knife. There are other specialty knives that could be beneficial to you as well, depending on how often you entertain. Pastry Chef: If you're a pastry chef, specializing in desserts and bread muffins, cakes, and bread You'll need just three knives that are essential: a bread/cake knife and a paring knife and the chef's knife. For the chef who is aspiring: a few extra knives are necessary for those who want to become chefs. They include a paring knife, utility knife and carving knife. Additionally, Learn More is essential in order to get the job done and hone your skills. Apprentice Professional:Before becoming a chef of the highest quality, you'll first become an apprentice. This means that you'll learn under the supervision of an experienced chef in the hopes of becoming one yourself. A chef's knife, several paring knives for different functions and a boning knife to remove meat bones, a cutting knife and an utility knife are all necessary. Professional Chefs: Professional chefs will require every knife styles available and some even opt to purchase special knives such as the santoku knife or Japanese knives. Naturally, they'll also take all the essentials to wherever they go including a butcher knife or cleaver, slicing knife, carving knife, utility knife, boning knife, a variety of paring knives, as well as a quality chef's knife. Important Accessories It would be remiss of us if we didn't mention the essential accessories you should add to your kitchen knife arsenal: Sharpening your knives is essential to ensure your knives are in tip-top shape so you can cook with ease. From using a honing steel to a water stone, check out our dedicated knife maintenance page where we've collected some important tips for getting the most value from your kitchen knives by maintaining their sharpness. Edge Guards: If you plan to transport your top-quality chef's knife set from the kitchen, it's essential to keep them sharp and protect them from chipping during transport with edge-guards. Edge guards made from heavy-duty plastic can protect you and your knives against injury or damage. Knife bags: If you are someone who is often taking your knife set with you to cook at home or with your friends The right storage solutions are essential. A knife bag that is well-designed will keep your knives safe and sharp when you transport them securely. For more information on the most effective kitchen knife sets, please contact us now. If you're trying to make certain you have every knife you need at your disposal, SmithfieldGrilling can help. We offer a broad selection of kitchen knife sets as well as special collections including Kawashima, Mu Bamboo, and more. Our staff is happy to assist you in finding the right knife or set for your needs. You may be a chef in training or just looking to upgrade your kitchen knife collection, our inventory is extensive and easy for you to choose from our wide selection of premium quality cutlery, premium cutlery, and more. Check out our website for more details.

#go here

[allaboutpepe]

FUN FACTS

Rizal's Favorite Food

Like any other person, Pepe has his own list of food that just hits the spot for his taste buds.

"The Lookout" listed the top 5 favorite Filipino cuisine of our national hero.

here's the list

1. Pancit

Pancit is a staple food for every Filipino gatherings and celebration. Although ingredients may vary depending on the recipe followed, the dish commonly consists of ingredients such as shrimp, meat or chicken, chicken innards, celery, carrots, cabbages, string beans, onion, garlic, and noodles. The noodles used for cooking pancit vary depends on the type of pancit cooked (pancit bihon, pancit malabon, pancit canton, pancit guisado, pancit sotanghon)

Pancit has Chinese origins and came from the Hokkien phrase "pian i sit" which means something convenient/cooked fast.

2. Tinola

Tinola is a chicken soup which is a common viand in the Filipino household. It is cooked with chicken parts (some includes chicken innards), garlic, onions, and papaya or sayote in a boiled down, flavorful broth.

The dish was mentioned in one of the chapters in Noli Me Tangere.

3. Monggo

Monggo is also a traditional staple in the Filipino household. Its main ingredient is the mung bean, thus the name monggo. It is cooked with a choice of meat (chicken or pork; at times cooked with dried shrimp or fresh shrimp), a choice of vegetable (moringa leaves, ampalaya leaves, squash flower and/or leaves, or chili leaves), ampalaya (bitter gourd fruit), onions, garlic, and usually topped with chicharon. It is commonly paired with tuyo or daing (dried fish).

4. Bistek

Bistek is a hearty Filipino dish which is cooked with soy sauce, citrus (calamansi or lemon), onions, garlic, and meat. Commonly, the dish is cooked with beef sirloin but, other types of meat such as pork, chicken and fish could be used.

5. Champorado with Tuyo (Sardines Seca)

Champorado is a common Filipino rice pudding made with sticky rice or glutinous rice, tablea or coco powder, sugar, and poured over with evaporated milk.

The pudding is best paired with fried tuyo because of the contrast between the sweetness of the pudding and saltiness of the fish.

To read the blog and learn the recipes of the food listed above, click the link below:

links for the descriptions

#food #foodie #food blog #history #pinoy #filipino cuisine #filipino #filipino hero #pinay dating #pinasarap #delicious #philippines #philippine food #viand #rizal #jose rizal #favorites #pagkaingpinoy #food trip

[nutritiondork]

What Is a Typical Dinner in Puerto Rico?

Puerto Rico is known for it’s delicious and flavorful food. Typically a Puerto Rican dinner consists of rice, beans, meats, and stews. Mainly cooked in a heavy kettle or caldero. One of the most popular dinners includes beefsteaks, or in other words “bistec”. The beef is marinated in adobo, a mix of salt, garlic, black pepper, and oregano. Then it’s stir fried with onions, and peppers. It is mainly served with white rice, and bean stew, with a side of lettuce, tomatoes, and a slice of avocado. Puerto Rican dinners are super yummy, and the good news is, most dinners are Gluten-Free Puerto Rican Recipes.

Let’s have a look at the detailed cuisine of Puerto Rico and healthy Puerto Rican dinner recipes!

Appetizers and soups in Puerto Rico

Puerto Rican meals usually begin with hot and sizzling appetizers. A few of them are sweet cornmeal aka sorullitos, empanadillas, alcapurrias, and fresh cod fritters. Among the favorites are the empanadillas which are demilune shaped turnovers filled with beef, chicken, cheese, and/or delicious seafood. 

For soups, asopao and sopa de platano are some of the most popular soups of Puerto Rican origin. A perfect way to start a savory dinner is to begin with healthy Puerto Rican soups. They are a powerhouse of nutrition with fiber, minerals, proteins, vitamins, and antioxidants. The asopao is made like a chicken soup with rice instead of noodles, and a sopa de platanos is made with plantains. Both are very hearty soups and work great when following a Gluten-Free diet. 

Asopao can also be called Sopón. You may find it called; Sopón de Pollo con Arroz. It is a rice-chicken recipe that tastes different in every restaurant you visit.

Sopón de garbanzos con patas de cerdo is among the most authentic variations. It’s a soup made with pork feet and chickpeas. It is definitely a unique recipe found in only some restaurants.

What is the best food to eat in Puerto Rico?

The best Puerto Rican Foods are Tostones, Arroz Con Gandules and Mofongo.

a. Tostones: Puerto Rico is famous for its tostones. This dish is a plantain appetizer or side dish, that is known for being fried twice. The fried plantains aka tostones are paired with mayo-ketchup, a sauce made with mayonnaise, ketchup, garlic, and hot sauce.

b. Arroz con gandules: Considered a national dish of the island, Arroz con gandules is an authentic Puerto Rican recipe. The recipe starts with white rice with added pigeon peas, olives, tomato sauce, sazón, and sofrito. Sofrito is a kitchen foundation consisting of onions,  peppers, cilantro, and garlic. Some add plantain leaves on top of the caldero as it cooks to add extra flavor, and make the rice taste like a “pastel”, a Puerto Rican tamale made during the holidays made with green bananas and yautia. 

c. Mofongo: While cooking Puerto Rican paleo recipes, you can make mofongo which is mashed plantains. A paleo mofongo recipe includes green plantains, garlic, and salt. The seasoning and filling have beef, chicken, vegetables, or shrimp. Mofongo relleno is one of the most popular dishes in restaurants around the island. 

A few of the other best foods are Alcapurrias, Empanadillas, and Rellenos de Papa as appetizers, and Pernil, Pastelon, Pasteles… So many good choices in Puerto Rican cuisine.  You’ll want to try it all!

What are the typical Puerto Rican ingredients?

The aroma of cuisines in Puerto Rico comes from a mixture of Adobo and Sofrito herbs and spices. It brings a distinctive flavor and color to most indigenous foods. A DIY Puerto Rican adobo marinade can be made with a blend of oregano, black pepper, garlic, olive oil, and vinegar. Sofrito is a blend of onions, peppers, garlic, culantro or cilantro, blended with a bit of oil. Add Sazón or achiote (annatto seeds), to give rice, soup, and stews it’s shiny yellow color. 

A Puerto Rican Sazón Recipe is a mixture of ingredients. They are a delicious mix of Spanish, African, Taino, and American influences. You can add achiote (annatto seeds), coriander, cumin, and garlic. Everyone makes it a bit different, but there are many store bought sazóns that are healthy and delicious. Just make sure to get the ones made with pure ingredients, without artificial colors and ingredients (check out our own healthy blends at the shop Healthy Rican, made by Nutrition Dork). 

Make a Homemade Sazón Seasoning Mix by combining annatto, garlic, and salt to start. You can also include cumin, black pepper, coriander, and oregano for a flavorful sazón mix. 

Main Dishes in Puerto Rico

There are a variety of main dishes in Puerto Rico. From rice and beans, to root vegetables and fish, and plantains in various recipes. The food in Puerto Rico is always enticing, distinct, and bold. The people enjoy tasty yet easy Puerto Rican recipes. As they grow a diverse range of vegetables, the island is famous for chayote, a pear-shaped vegetable also known as a christophine plant. Along with berenjena (eggplant), and various squashes like calabaza.

What are the two typical dishes in Puerto Rico?

Puerto Rico has a history of savory dishes. Two of the traditional dishes are pasteles and Arroz con dulce. Especially during the holidays. Pasteles are made with green plantains and are generally filled with pork. Can also be made with added yuca or yautia, and chicken. In flavor and texture, many people believe that they are like tamales. Arroz Con Dulce is a coconut rice pudding made of coconut milk, cinnamon, sugar, nutmeg, and cloves. Garnished with cinnamon sticks & raisins and served as a dessert.

Is Puerto Rican food spicy

Puerto Rican food is spicy, but not hot. It is a combination of spices and herbs which makes the food very flavorful and savory. Most of the food dishes include sofrito, adobo, and sazón as seasonings staples.

Desserts and Drinks in Puerto Rico?

The most popular dessert in Puerto Rico is flan, a caramel custard, made with various milks, condensed milk, and eggs. Flan can be made in various flavors like vanilla, cheese, coconut, and even nutella. 

There are various sweets like guava cake, orange layer cake, and banana cupcakes.

The most popular dessert ingredient is coconut. You can taste a wide variety of tasty desserts with it. Many serve it as coconut flan, coconut cream, and candied coconut rice. You can also find coconut in popular drinks like piña colada, and coquito (a coconut eggnog for the holidays). 

Rum is the national drink. Puerto Rico is its leading producer. A few others that go on the list are coquito, black coffee, and beer (Cerveza).

While the food is spicy (in a delicious not hot way), the people are famous for having a sweet tooth. Right from Puerto Rican Breakfasts to Desserts, the food is worth admiring.

What is Puerto Rican ice cream called?

The Puerto Rican ice cream is called helado del país. It comes in various fruit flavors that are indigenous to the island. Some of the flavors are coconut, pineapple, guava, and passion fruit. 

A piragua is another type of “ice cream”. It is not really ice cream, but more like a snow cone as it is a shaved ice cone in the shape of a pyramid, with a fruity syrup on top. The syrup comes in different flavors. They include raspberry, pineapple, coconut, guava, or tamarind.

Piragua is a blend of Spanish words pirámide ("pyramid") and agua ("water").

What drink is Puerto Rico known for?

Puerto Rico is famous for Pina colada, a famous rum-based cocktail.

It is an easy Puerto Rican recipe as it is a proportionate combination of coconut cream, pineapple juice, ice, and rum.

Dinner Etiquette in Puerto Rico

You say "Buen provecho" (enjoy your meal) when you visit a restaurant. At lunch, you say “Buenos dias.” And, it is “Buenas tardes” during dinner.

Puerto Ricans are friendly. You are expected to greet and smile even when you do not know the people sitting at the next table.

What time is dinner in Puerto Rico?

People prefer to consume dinner late in Puerto Rico. Many of the restaurants do not open before 6 in the evening. Until 7, it is usually a person or two. Yet it gets crowded after 8:00 p.m.

Do you tip waiters in Puerto Rico?

In Puerto Rico, tipping is the usual etiquette. It is like most other parts of the U.S. Also, it is an essential source of income.

Fifteen percent of the bill is the average after you have enjoyed a great meal. It is not mandatory to tip in bars. But, you can still tip with $1 per drink.

Takeaway

Puerto Rican Dinner draws influences from American, Taino, Spanish and African cooking. The typical dishes comprise a variety of exotic blends. It reflects the colorful culture. The tropical ingredients make the perfect culinary diversity. Visit Nutrition Dork for healthy Puerto Rican dinner recipes.

In case you can not view this video here, please click the link below to view What Is A Typical Puerto Rican Dinner? on my YouTube channel: https://youtu.be/rhp0w62e6qI

#Puerto Rican Dinner #healthy Puerto Rican dinner recipes #Nutrition Dork #Healthy Puerto Rican Recipes

[bosskulot-blog]

Chicken Adobo

When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish. The Spanish word ‘adobar’ refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version ‘adobo de los naturales’ – adobo of the natives.

 Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.

chicken adobo is what makes you a good eater in a Filipino. and it's also one of the popular foods and this is what most Filipinos eat not only on occasion but also at eateries and this is my favorite food to eat .and it can also be found in school canteen. students also buy this dish. and this adorable chicken is always served to us on every occasion. and it is also often seen at festivals that are generally prepared. chicken adobe is one of the especialties of the Philippines and it tastes great.

Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease in preparation. It tastes just right and the cooking time is around 30 minutes.

Chicken Adobo has been associated with Filipino cuisine since time immemorial. Cooking chicken using the inadobo method results in a great-tasting dish. It also helps keep prolong its storage life. And here is another version of chicken adobo. It is a sweet style version of adobo because it contains Sprite softdrink instead of sugar. Anyway some who cook adobo are adding some sugar to improve the taste or I guess they have a sweet tooth. But in my opinion, making the adobo a little sweet tastes better than just salty and garlicky.

Flavorful Chicken Adobo made with incredibly tender chicken thighs and a tangy vinegar and rich soy based sauce. The chicken is browned then cooks right in the sauce for plenty of time to absorb all those delicious flavors. It’s the perfect easy chicken dinner recipe!. Even though the adobo marinade can vary from region to region and cook to cook some adobo dishes are made more often than others, like chicken, pork, and beef. When chicken is the meat of choice, it is called adobong manok, and the dish adobong baboy includes pork. Adobong baka is beef adobo.

The method of cooking pork and chicken in vinegar as a way to preserve the meat probably dates back to the pre-Hispanic times. Like many peoples and cultures living in warmer climates, Filipino natives developed various methods to help them preserve food. Adobo used the acidity of vinegar and the high sodium content of salt to create an undesirable environment for bacteria to develop. It is the Chinese traders who visited the country and introduced soy sauce to Filipinos, which quickly replaced the salt present in the original marinade. Adobo is typically served with white rice. In the Philippines, the dish was traditionally cooked in small clay pots called palayok or kulon. Nowadays, metal pots or woks (kawali) are used instead. And the most important ingredient of Filipino adobo is vinegar. Coconut vinegar, rice vinegar, or cane vinegar are traditionally used, although white wine or cider vinegar are now often used.  This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice and its very delicious.

Like I mentioned earlier, I usually do chicken adobo without a recipe. That is to say that every time I make this, it’s a bit different. Sometimes I add onions and potatoes, other times I add coconut milk. That being said, I wanted to leave the controversial ingredients out, and do a very basic chicken adobo that focuses on the technique.  My mom always makes her saucy Chicken Adobo recipe when I come home to visit. I think it's even better the next day as leftovers —she says it's because of the vinegar.

There are four main traditional cooking methods using vinegar that are still widely prevalent in the Philippines today: kinilaw (raw seafood in vinegar and spices), paksiw (a broth of meat with vinegar and spices), sangkutsa (pre-cooking meat by braising them in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other spices). It is believed that paksiw, sangkutsa, and adobo were all derivations of kinilaw. They are also related to cooking techniques like sinigang and pinangat na isda that also have a sour broth, albeit using native fruits like calamansi, tamarind, unripe mangoes, bilimbi, santol, and star fruit instead of vinegar.  

Based on the main ingredients, the most common adobo dishes are adobong manok, in which chicken is used, and adobong baboy, in which pork is used. Adobong baka (beef), along with adobong manok (chicken), is more popular among Muslim Filipinos.Other meat sources may also be used, such as adobong pugò (quail), adobong itik (duck), adobong kambing (goat).There are also seafood variants which can include fish (adobong isda), catfish (adobong hito), shrimp (adobong hipon), and squid or cuttlefish (adobong pusit). It can even be used to cook vegetables and fruits, like water spinach (adobong kangkong), bamboo shoots (adobong labong), eggplant (adobong talong), banana flowers (adobong pusô ng saging), and okra (adobong okra). 

Even more exotic versions include adobong sawâ (snake), adobong palakâ (frogs), Kapampangan adobung kamaru (mole crickets),  and the adobong atay at balunbalunan (chicken liver and gizzard). There are also regional variations. In southern Luzon (Bicol region), and Muslim Zamboanga, for example, it is common to see adobo cooked with coconut milk (known as adobo sa gatâ). In Cavite, mashed pork liver is added. In Laguna, turmeric was added, giving the dish a distinct yellowish color (known as adobong dilaw, "yellow adobo"). because of this dish it is always sought out by the Philippines and I am one to look for this dish because it is delicious and tasty.

#adobong manok

[weight-loss-program-tx-blog]

Our Fundamental Recap to Getting Assistance from a Personalized Weight Administration Program in San Antonio

It applies, we can spend a bargain of our time looking for the perfect formula to lose weight, yet if we're straightforward with ourselves, there's no certain indicates to do it; though it's never ever difficult. The weight-loss treatment is actually included within your power than anything you ever before taken into consideration, so do not sweat it and also give on your really possess a possibility. You're never ever before mosting likely to be late to handle your body along with be much better; you just call for to recognize where to start. An exceptional selection for this is to begin with a straightforward weight decline review, a training course that will definitely not be severe or unwanted, we guarantee you. Detailed here we leave you some keynotes that will absolutely utilize you to the globe of weight-loss, suggestions that a medically monitored program for fat loss is greater than most likely to expose to you, together with which you can start working out prior to going into a personalized weight decrease program in San Antonio.

 1. The Plan of 3: Protein + Fat + Veggies

The plan of 3 is a magic formula that will absolutely aid you make all your meals healthy and balanced as well as additionally well balanced along with have a lot more dynamic experience with your arrangements. Originally, guarantee your meals include a source of healthy as well as likewise well balanced healthy protein, a source of fat, along with one side of low-carb veggies. If you create your recipes around this formula, you will promptly obtain the outright suitable intake of carb that you require throughout the day-- which is in between 20-50 grams a day-- effort this formula along with in a similar way bid farewell to inadequate dishes that generally just make you breaking into.

The sources of healthy and balanced and balanced and well balanced healthy protein may be meat-- beef, chicken, pork, lamb-- or fish, salmon, trout, shrimp, as well as more. The yolk eggs are a remarkable source of healthy and balanced protein additionally. Healthy and balanced as well as well balanced and also in addition balanced healthy and balanced and additionally balanced healthy and balanced protein jumps on everybody's mouth when it defines staying healthy and balanced and likewise well balanced and also well balanced together with well supported along with consistent; why? Even if healthy and balanced as well as balanced as well as also well balanced protein has in truth been revealed to assist boost the metabolic therapy by a minimum of 80 to 100 calories a day. Without this nutrient leader, dropping weight can not run.

So, if you jump on a high-protein diet routine strategy program, it suggests you're reducing your needs in addition to all those fast food principles. You can ignore late-night snacking finally if you figure out to keep your healthy as well as well balanced and likewise balanced protein consumption constant.

2. No Sucrose along with in a similar way Starch

Just reducing sugars along with starches-- or carbohydrates-- will certainly assist you achieve success. Minimizing your consumption of sugar and starch is a basic activity to begin much healthier consuming as well as additionally fat burning. You will certainly see that when you do this, your yearnings degrees will absolutely decrease, along with also you will definitely consume a big quantity much less calories in the meantime. You would definitely also lower your insulin degrees by lowering or eliminating sugar from your diet plan regimen program, which would certainly allow your kidneys to get rid of the included salt, along with getting water out of your body, which will absolutely minimize bloating in addition to water weight. In the preliminary week, all body fat along with water weight will absolutely lower (around 5 to 10 extra pounds).

3. Make Low-Carb Veggies Your Large Amounts Of Secured Internet Web Link

We currently acknowledge that veggies are a fantastic source of nutrients, yet you far better follow low-carb ones when trying to go down weight. A few of the low-carbon veggies you can eat during your fat loss procedure are:

·         Broccoli

·         Cauliflower

·         Spinach

·         Tomatoes

·         Kale

·         Brussels sprouts

·         Cabbage

·         Lettuce

·         Cucumber

 These selections are really vital as a result of the fact that you can take in as a lot of the low-carb veggies you desire, in addition to furthermore it's greater than greater than most likely to be fine. If you integrate this with the incredibly very first variable of the existing checklist, in the future you're prepared, as these veggies will definitely assist you consume the remarkable amount of fiber, consisting of all the nutrients you require for a healthy as well as balanced and furthermore well balanced along with well balanced lifestyle.

 REMEMBER: It's not all about avoiding fat resources.

You need to consume 2 or 3 dishes a day along with largely prepare them with olive oil, coconut oil, avocado oil, as well as additionally butter. You're more than likely to be higher than finest if you include these 3 aspects right into your recipes.

4. Do Cardio in addition to technique training weights.

The above difficulties need to suffice to make you actually really feel much better, remain to be healthy and also well balanced in addition to well balanced and also well balanced along with additionally dropped some weight, nevertheless workout is very suggested, especially if you wish to shed over a variety of consisted of extra pounds. Rely on your ambiences together with your mind with exercise in addition to truly feel as soon as possible better. If you're questioning which exercises are much better for a great deal people, in the future the treatment is enhancing weights (3-4 days a week) with exercise included, certainly. Raising weights will definitely assist you drop bargains of calories along with preserve your metabolic rate constant. Can not weight any kind of kind of lifts? Afterwards attempt doing cardiovascular workouts like strolling, running, cycling, taking a trip, or swimming.

5. Dupe Day Once a Week (Optional).

Cheats are obtainable, yet elective. Take a day in which you can absorb added carbs without really feeling guilty, along with call it your cheat day. However, it is crucial to consume healthy along with well stabilized along with moreover well balanced carbs, such as beans, rice, potatoes, in addition to moreover others, which are motivated to be followed your diet plan strategy program. Fat-burning hormonal agent agents such as leptin along with thyroid hormone agents might aid you increase your diet regimen regular program, which consists of rip-off days, nonetheless definitely, it's not called for to do it each week.

Okay, formerly you have absolutely been utilized the fundamental and also essential directions of a healthy and balanced and balanced and well balanced individual along with their consuming methods; however, the following quick ideas for reducing weight ought to additionally be thought about:.

·         Eat a high-protein breakfast

·         Consume soluble fiber 

·         Don’t drink sugary beverages or fruit juice

·         Drink water half an hour before every meal

·         Eat whole and unprocessed foods

·         Drink coffee or tea

·         Weigh yourself every day

·         Eat slowly or practice mindful eating

·         Get a good night sleep  

·         Look for weight loss coaching in San Antonio.

Together with additionally eventually!

You need to make inquiries from your physician before customizing your diet strategy program in addition to in addition its harmony with any other medicines you benefit from if you have a professional problem, as your hormonal agent rep setup might transform. You can not risk of any kind of kind of type of type of type of brand-new approach to absorb healthier if you do not preserve your usage carbohydrates together with insulin levels at the level you're exposed to. In this situation, maybe much better to think about a weight-loss program San Antonio center to remain in good condition.

Are you seeking a weight tracking program in San Antonio? Practice this normal recap and also likewise search for an expert team that can customize you a diet routine that fits all your requirements.

Profile by Sanford - San Antonio, TX 22702 US Hwy 281 N, Suite 111, San Antonio, TX 78258 [phone] [email protected] https://www.profileplan.com/san-antonio/ Opens: Mon - Fri: 7AM to 7PM Sat: 8AM - 5PM Sunday: Closed

[myspanishchef-blog]

La Comida: A Typical Spanish Spread in Lunch for Gastronomic Delight

The concept of lunch in Spain is quite different from the rest of the world and particularly America. The Spanish call the large mid-day meal la comida and it includes a number of courses. You’ll be served at least 5 to 6 courses in succession including dessert. But of course, says a private chef in London working at a renowned eatery that serves Spanish dishes, Spaniards do not eat such fancy lunches every day. It’s not difficult imagining that investing such lengthy time and effort in preparing lunch is just not possible on weekdays.

Yet a la comida will include a pasta dish or soup, meat and/or fish, salad and a dessert. Desserts usually include fruit or cheese. In the following paragraphs, let’s try drawing a picture in words how a typical Spanish lunch looks like.

The courses in a typical Spanish lunch

Entrantes or appetisers: You may have already picked up that appetisers are called entrants in Spanish. These are very simple dishes to begin a meal with. Common entrants include a plate of Serrano ham or any other cured meat and cheese. Tapas are also appetisers but they’re different from entrants.

One of the common entrants is pan con tomate. It can be translated to something called tomato bread in English and a typical la comida has to start with it. Crusty bread is first toasted and then rubbed with a pinch of garlic and ripe tomato. Lastly, it is drizzled with olive oil.

Another common starter dish is melon con jamon.  It is easy to prepare at home and tastes both sweet and salty. The main ingredients include Serrano ham and skewered honeydew.

Primero or Primer Plato: Spanish culinary is so popular that these days you can easily hire a private chef at home in London. These professional chefs tell us Primero or Primer Plato is the first course and usually comprises many dishes. A soup made of fish or shellfish called sopa de pescado y marisco; a vegetable dish made from mushrooms, asparagus, artichokes sautéed with ham and such other ingredients.

Pescados or fish: After the Primero is served, it’s the turn of pescados or fish. Spaniards eat fish as well as shellfish like clamps and shrimps. The fish is either cooked with sauce or rice and can even be grilled or baked. It may be noted here that the Spanish people just love all kinds of seafood. Rape al limon is a very popular dish, which can be best described as fish in lemon juice. Pescado Frito Con Salsa De Cebolla is fish cooked in onion sauce. It is also worth trying out paella de marisco – a tasty dish comprising of seafood rice.  Bacalao con tomate is cod fish with tomato sauce – another popular delicacy.

Carnes or meat: Spanish culinary includes a wide variety of meats including beef fillets, steak, filet mignon, pork loin, roast lamb and even roast suckling pig. Apart from red meat, Spanish culinary also includes game birds like partridge and quail. In winters, a Spanish table spread includes dishes like fabada Asturiana and cocido Madrileno. The second dish originated in Madrid and includes various parts of beef, chicken, pig, sausage, pasta, vegetables and garbanzo beans. Even the dish of rabbit stew in tomato sauce is very popular. It is called estofado de conejo.

Postre or desserts: It has already been mentioned above that a Spanish lunch is never complete without desserts. They call desserts postre. After having the lengthy courses mentioned above, obviously it’s easier to skip the dessert part. But Spanish desserts are so yummy that you just won’t be able to waive it away, assures Nicolás Lucero, the renowned Spanish chef in London associated with My Spanish Chef. It is relevant mentioning, My Spanish Chef offers private chef service across London and nearby areas.

Spanish desserts include freshly cut seasonal fruits like peaches in red wine and flan – custard in caramel sauce. There are also different types of ice cream and ice cream cakes. Last but never the least, there will be espresso coffee to help your stomach digest all the lip-smacking items that went down as lunch easily.

#private chef at home in London #private chef in london #renowned Spanish chef in London #My Spanish Chef

[paleorecipecookbook]

Paleo Travel Snacks: How to Eat Healthy While You’re On the Go

Many of us following a Paleo lifestyle slide into a comfortable eating routine. Maybe you have perfected your meal prepping. Maybe you have a reliable rotation of favorite recipes. Maybe you eat have your basic breakfast down to a tasty science, switching up the veggies and protein as desired. When you’re in your own element and have total control over your food supply, it’s easier to stay on track. But what happens when you take a road trip or travel for your job? Take it from me, you’ve got this! I travel extensively, from book tours and conferences to vacations, so I know what it’s like to face this challenge of staying committed to this way of eating. But it’s doable—and I’ve gathered the best tips and tricks for staying Paleo while traveling, all in one place.

It can be hard to eat healthy while traveling. But with a little planning and flexibility, it is possible to stay Paleo on the road. Check out this article for my tips and recommendations on the best Paleo travel snacks. #paleo #healthylifestyle #chriskresser

Five Tips for Packing Paleo Travel Snacks

As you’re packing that suitcase, leave plenty of space for the snacks. Bringing your own food gives you the best control over the situation, so that you won’t find yourself hungry and cranky, tempted by a bright drive-through sign five hours into a long road trip.

1. If Possible, Bring a Cooler

Logistically, it’s definitely easier to pack a cooler for a road trip than for air travel, but however you’re hitting the road, being able to bring one will expand your eating options considerably. If you can bring a light-weight cooler—which you certainly can do if you’re traveling by car (or bus or train), there are loads of food possibilities:

Hard or soft-boiled eggs, perfect with cherry tomatoes and avocado

Thinly sliced leftover meats to pair with Paleo mustard or mayo

Lettuce wraps with leftover meats and veggies

Pumpkin hummus*

Full-fat yogurt or kefir (though not technically Paleo, some people tolerate dairy and incorporate it into their “Paleo template”)*

Cheese from grass-fed cows’ milk

Paleo “granola bars”

Raw veggies or fruit, like carrots, sugar snap peas, sliced bell peppers, and apples

“Dump ranch” dressing to dip veggies in*

Nut butters for dipping fruits (macadamia, almond, and hazelnut butters are best)*

Baba ganoush, but if you’re on the autoimmune protocol, you’ll want to skip this one because eggplant is a nightshade*

Fruit smoothie, with coconut milk, almond milk, yogurt, or kefir as a base*

A note on the foods starred with an asterisk: If you’re bringing these liquid or liquid-like foods through airport security, they will have to meet national Transportation Security Administration (TSA) restrictions—that means packed in clear containers and in amounts that are 3.4 ounces or less. (Check with your carrier for the latest TSA guidelines.) On top of that, bringing melting ice and cool packs can get a little tricky with the TSA.

Here is one workaround: Don’t use cool packs. Instead, use a freezer-grade resealable bag with ice to keep your food cool when you leave home, and bring some extra bags. Throw out the bag of ice at security, and then replenish the ice in a new bag at a food vendor in the airport. Most vendors will charge you for cups of ice, but it’s definitely worth it because you’ll have a cooler-full of Paleo snacks to satisfy your hunger. (And it’s worth pointing out that if you’re checking your bag, you can pack extra items that don’t require refrigeration, and just bring enough on the plane to get you through your flight!)

2. Try Paleo-Friendly Packaged Food

In general, I try to avoid packaged foods, which likely contain industrial seed oils, added sugars, excess sodium, preservatives, artificial colors, and other questionable ingredients. But, traveling can be an exception to this rule. I would rather have high-quality beef jerky and some dry-roasted nuts on hand than be forced to choose between fast-food restaurants after not eating for 12 hours. The key here is high quality. Learn how to read a nutrition label and ingredients list.

Sneaky names for gluten, sugar, soy, and more are hidden in ingredient lists. Don’t ever assume you’re in the clear with packaged food without first reading the label. I’ve seen added sugars lurking in places you’d never expect, like in canned kidney beans and feta cheese!

Some of my favorite packaged Paleo travel snacks include:

Grass-fed beef jerky

Prepared meats like salami, pepperoni, and coppa

Organic lunch meats, served with mustard

Smoked salmon (make sure it’s soy free)

Nuts and seeds (dry roasted or raw are best, as most manufacturers roast in industrial seed oils)

Olives to eat with nuts, cheese, meats, and pickles (watch out for artificial colorings)

Canned salmon or tuna (packed in water or oil)

Nori chips or sheets

Pork rinds

Siete “tortilla chips” made with cassava flour

Kale chips

Individual containers of plain yogurt, kefir, or nut milks

Freeze-dried fruit

90 percent cocoa dark chocolate

Coconut flakes (these are surprisingly satisfying and filling)

Energy bars are often considered Paleo because they only contain “Paleo” ingredients like dates, cashews, and egg whites, but I would only buy these in a pinch. This type of calorie-dense, semi-processed treat walks a fine line between real food and a dessert.

3. Go Plastic Free

Don’t put your grass-fed beef taco lettuce wraps into plastic storage containers! Plastics are among the worst environmental toxins. Even BPA-free plastics have been shown to disrupt the endocrine system. (1) Ditching the plastic wrap, bags, and containers also cuts back on waste.

My favorite containers for packing food to go are stainless steel LunchBots. Also check out reusable beeswax wrap, glass mason jars of all sizes, and Pyrex glass containers with lids.

4. Fuel Up before You Hit the Road (or Consider Fasting)

I deliberately eat a big meal at home before leaving for a trip. If the trip is half a day or less, this is often enough to tide me over until I reach my destination.

As an alternative to eating before you leave (or if you didn’t have time to prep any snacks), don’t be afraid to fast! Occasional fasting was common for our Paleo ancestors, and regular intermittent fasting has been linked to many health benefits, including weight loss and improved cardiac health. (2, 3, 4)

5. Shop Smart and Get Creative

Even if you’ve packed snacks and have a good meal before leaving, eating on the road is inevitable, especially for longer trips. Typical rest stops, gas stations, or convenience stores generally don’t have much to offer, but some might sell hard-boiled eggs, cheese sticks, or roasted nuts. Thanks to smartphones and GPS, it’s easy to search for other food options beyond the fast-food places that populate most interstate exits. But instead of searching for “restaurants near me,” type in “grocery store.”

It’s not even a contest—if a grocery store is near the exit, you’re much better off shopping there than at any fast-food chain. As a bonus, you’ll get in some light exercise walking around the store.

Not every exit will have a Whole Foods, but even an average grocery store will have some reasonable options, including the Paleo-friendly packaged foods I listed above. If you’re unable to find those, or you’re looking for something different, try one of these creative meals instead:

A rotisserie chicken (remove the skin since the seasoning may contain sugar)

A shrimp cocktail ring (just skip the cocktail sauce)

A raw vegetable or fruit platter (these can be pricey, but items are conveniently already washed and sliced)

Pre-washed sugar snap peas, green beans, or other veggies

Salad bar items that are Paleo friendly, including grilled chicken, veggies, and olives

How Eat Paleo in a New Place

When you’re away from home, don’t expect to wander into the nearest food establishment and find grass-fed steak and organic, locally grown grilled vegetables on the menu. When eating Paleo in a new place, planning is the key to success.

First, whenever possible, I book a hotel with a kitchen or at least a kitchenette in the room. That way, I can brew my own tea, keep my kombucha in the fridge, and save any delicious (but large-portioned) leftovers from a nice dinner.

Next, research nearby restaurants ahead of time. If I’m heading to a book signing in a new city, I always get great recommendations from social media. Or try searching for keywords like these:

Local

Foodie

Gluten-free

Grass-fed

Organic

Pasture-raised

For a group dinner, take the initiative and suggest a restaurant from your research. If you can’t choose the restaurant, visit the menu online and call the restaurant to inquire about special accommodations. If the menu is severely limited, eat a healthy snack before you go.

Here are some other tips for navigating a restaurant while staying Paleo:

Opt for grilled, steamed, or roasted meat, steamed or baked veggies, and a simple starch like potatoes or white rice.

Avoid sauces, which usually contain sugar, gluten, and/or soy.

When ordering a salad, request dressing on the side to avoid industrial seed oils. Try asking for olive oil and vinegar instead.

If you’re gluten intolerant, always ask if a dish has gluten. Restaurants notoriously have sneaky gluten additives, in spice blends or as thickeners in sauces.

Don’t be afraid to be “that person” who asks the server a million questions. Maybe if more people kept requesting the same menu adjustments, restaurants would better accommodate Paleo customers.

Remember: You Can’t Control Everything

Obsessing over every morsel of food during a long trip can be downright exhausting. In fact, I don’t think it’s healthy to be so rigid that there isn’t any wiggle room to try the world’s best beer when you’re in Belgium or authentic, freshly made pasta if you’re in Italy. Likewise, when your flight gets delayed five hours, it might be better to buy a chef salad or have a burger without the bun than end up grumpy, “hangry,” or light-headed.

Live by the 80/20 rule—80 percent of the time, adhere to the ideal Paleo diet, but the other 20 percent of the time, loosen up and eat whatever you want (or, if you’re stranded while traveling and starving, whatever options you have on hand).

More Holistic Health Travel Tips

Eating nutrient-dense, whole foods is just one aspect of healthy living. Don’t ignore other aspects of health while traveling:

Find time to move around. Walk around the airport terminal, do chair squats on long flights, and try some jumping jacks at car rest stops. Taking a long morning walk in your new location will familiarize you with the area and is especially beneficial for your circadian rhythm if you’re traveling to a different time zone.

Stay hydrated. When flying, it’s recommended that you drink a cup of water for every hour in the air.

Make sleep a priority. It’s important to maintain the same healthy habits you follow at home. If you normally go to bed at a certain time, try to stick to your established routine as much as possible.

Meditate, practice mindfulness, and find time to relax.

Now I’d like to hear from you. Do you have any other tips on how to eat Paleo while traveling? What are your favorite Paleo travel snacks? Let us know in the comments!

The post Paleo Travel Snacks: How to Eat Healthy While You’re On the Go appeared first on Chris Kresser.

Source: http://chriskresser.com February 21, 2019 at 05:05PM

#paleo #recipe #food #delicious #healthy #yum #diet

[jpoakbrook]

THE MALFOY BOY

chapter 4: III

summary: Abraxas finds out a bit more about Joey's family, including the reason for her entrance into the Pureblood Program. Hooked in helping her, he agrees to escort her to Diagon Alley.

Abraxas hadn’t seen such a wild assortment of foods. It was as if the house-elves had asked what each person liked… and then made it all. There was a spaghetti with meat sauce in a bowl directly next to a platter of BBQ chicken. The creamy, garlic mashed potatoes sat to the left of a beef and mixed vegetable, spicy stir fry. Omelettes, roasted asparagus, fried rice, fish tacos. The table had it all. His eyes widened as he took in all the different sights and smells.

“We weren’t sure what everyone liked to eat, so we tried to have a little bit of everything,” Rachelle admitted with a sheepish smile. Joey grinned up at her mom and looked across the table to see Abraxas looking every which way possible. They had been working all day to get as many combinations as possible. She was excited to see him less than scowl-y. He even looked a little happy! The next few minutes was a wild explosion of reaching for food, asking for dishes to be passed, and everyone figuring out what they want to devour.

Joey finally at long last was able to take her first bite of the chicken and shrimp fried rice. Her eyes closed, her lips curling up into a smile, and she chewed her food slowly and thoroughly. She always loved the first bite of food. It set the tempo for the rest of the meal. And this was a very good first bite. And second. And third. By the time she realised she wasn’t savouring, her fried rice was already gone. A little disappointed, she moved onto the next portion on her plate: chicken.

“Joelle, what do you intend to study after Hogwarts?” Serpentis asked as he cut into a pork chop. Joey covered her mouth briefly as they looked at her, hurriedly finishing her mouthful before speaking.

“I’m going to be a potioneer, sir. I want to open up my own apothecary and do research on new types of potions,” she said. This garnered a positive response from the Malfoys.

“Good money in potion making,” Wilhelmina clucked approvingly.

“Lots of influence with the right friends,” Serpentis added. Joey just smiled and shrugged at them.

“Yeah, the money is an important influence, but I just really like potions. I’m hoping to create potions that nobody else has even thought to make before,” she said confidently. She saw Abraxas smirk a little at that.

“Quite the ambition. Maybe you should’ve been in Slytherin house,” Serpentis said with a smile. But Joey shook her head with a chuckle.

“I quite like Hufflepuff house, Mister Malfoy. It suits me,” she said and then added with an elbow to Odette, “and I look amazing in yellow.” Odette giggled and nudged Joey back.

“Miss Rachelle, I can’t help but notice your and your daughter’s hair colour,” Wilhelmina said to the witch, who smiled and nodded.

“My dad is half-Veela. He has black hair. My grandmother through him had this hair. Odette was the only one who inherited it from me, though all of the children have the other Veela traits. You should see Joey when her temper acts up. Starts shinin’ like a firefly!” Rachelle said with a laugh. Joey felt a blush burn on her cheeks as she bristled.

“It’s only a soft glow,” she said softly, earning a sharp exhale of a laugh from Abraxas. She didn’t know he had it in him, but his smile said otherwise.

“Fascinating,” Serpentis said and turned his eyes to Odette. “You start school this year, Miss Odette?” Odette nodded to him, her smile forced as she shriveled under the Malfoy gaze. Joey lay a hand on her shoulder and jumped in.

“She’ll be the most talented Ravenclaw the house has ever seen. Charms class has no idea what’s coming at them,” she boasted proudly and made Odette blush. “Odie has been studying for years. She’s already taught herself spells at OWL level!” Serpentis looked impressed.

“Undoubtedly, you’ll be the most brilliant witch of your year,” he said. She beamed at that and went back to her food with renewed vigor. The rest of the meal passed by as such: the Malfoys questioning her family, the Riverwoods responding with utmost honesty, and flattery from both sides. When it came time for her parents to give them a tour of the house, Joey decided that sounded horribly boring.

“Oy, Malfoy,” she whispered as the kids started to disperse. The twins were whispering to each other. They had been talking about rumour of a hidden ruby in the forest that surrounded the lake down the road. They were, of their own insistence, “amateur curse-breakers” who were going to take the world one gem at a time. That was their goal, anyways, and Joey had to admit that they seemed like the most likely duo in the world to get it done. Head strong and brave, the two stole a glance at their parents, winked at Joey, and snuck out the side door.

Dorian was already getting sleepy, and Rachelle was soon to lay him down for his nap. Odette would definitely escort her parents around the home with the Malfoys, like a good daughter would. But Joey couldn’t stand the thought of it.

“What?” Abraxas asked as he looked at him from the corner of his eyes.

“A tour sounds boring, and they’re just gonna look at artifacts and portraits and stuff. Let’s go see Cass!” she said with a grin. He looked at her with a small grimace. He most certainly did not want to do that. But she was right. The tour did sound boring. “It’ll just be for a bit,” she added with the most pleading eyes she could produce. Her lower lip jutted out as she stared up at him. He sighed and rubbed a hand over his face before nodding. She beamed and shouted, “Mom! Dad! We’ll be back in a bit!” Without waiting for a reaction, she grabbed Abraxas’ wrist and rushed out of the house.

~ * ~

“These are my parents, Dakarai and Raziya,” Cass said with a beam as they walked into the kitchen. “And my little brother, Lucas,” she added. “This is Abraxas Malfoy,” she said to her family. Her family was just finishing up lunch, and Dakarai stood up with a smile.

The man was nothing less than imposing. Tall, broad-shouldered, with a dazzling smile. His hair was long and fell to his waist in thick dreads. All of the tendrils were pulled together with a red strap. His wife had neatly clipped hair which was a pale pink colour this morning. Reginald had a lighter skin-tone than his children, who had their mother’s dark skin. They all wore casual clothes, seeing as it was lunch on a Thursday.

“The son of Serpentis Malfoy, I presume? And, from what I hear, Joey’s assigned partner in the Program?” Dakarai asked as he shook Abraxas’ hand. He smiled at the man and nodded.

“Yes. My parents are over visiting with the Riverwoods right now. My father mentioned that he’s met you at events and such,” Abraxas said.

“It’s true. Serpentis is nothing short of charming. He’s one of the main reasons I was able to help pass that bill about muggleborn-friendly travel to Diagon Alley. I don’t think he’s much fond on muggleborns, but he helped nonetheless,” Dakarai said with a smile. Abraxas just smiled and nodded, not speaking on his father’s stance on muggleborns.

“Are you staying for long, Abraxas? I can make tea if you are,” Raziya said with a smile as she handed the dishes to a house-elf. Cass rolled her eyes.

“No, mom. Thanks, but we’re gonna head to my room!” Cass said and started pushing the two out of the kitchen. “Lucas, stay here,” she added to her 13 year old brother, who was in Gryffindor. Lucas didn’t say anything, hadn’t said anything at all to them, and looked only mildly perturbed that Cass would think he wanted to hang out with a Slytherin.

Cass led the way, though it seemed like Joey knew exactly where they were going. “Joe, wait until you see what I found at Diagon last week,” she was squeaking in excitement. “It’s going to be so good. Viv is going to freak!” They didn’t have to travel far before they burst into her room. It seemed like everything Cassandra did was with an explosion of emotion. Her room was just as cluttered as Abraxas assumed it would be. There were gizmos and gadgets everywhere. Books, posters, notebooks, pencils. It all looked like it was a tornado of organised chaos. She dug around in her backpack before producing what looked like a blue crystal the size of her forearm. “Ta da!”

Abraxas put some books that were on her desk chair onto a stack of books on the floor before taking a seat. He looked at the gem in curiosity. “What is it?” he asked. Joey felt her chest inflate in excitement.

“It’s an ocean gem,” she said breathlessly, eyes tracing over every inch of it. Cass nodded proudly.

“I’ve been trying to find one for forever! Joey’s found this potion in an old book that requires shavings of an ocean gem. Now all we need is Viv to get a Spike Blossom seed from Anna, and we’ll be good to go! She should be able to collect them at the end of July,” Cass added with a nod. Joelle looked overwhelmed.

“I’ll be right back. Just gonna pop into the restroom,” she said and rushed out of the room. Abraxas thought he saw tears in her eyes, and he jumped out of his seat in concern. Cass stopped him with a raise of her hand and a shake of her head.

“She’ll be okay. Just let her cry a little bit,” Cass said with a small smile. “Thanks for being worried about her, though. It’s nice to see you’re not the complete heartless Malfoy we all thought you were.” He bristled.

“I’m not heartless!” he snapped. Cass laughed and shook her head.

“Of course not. You’re just cold and snarky and hang out with that Tom Riddle,” she responded with a roll of her eyes.

“That doesn’t make me heartless,” he insisted. Cass rolled her eyes again with a laugh, but she dropped it.

“What is this potion for? Why is she so upset?” Abraxas asked as he stared at the open door. Cass’ light mood seemed to drop a little, and she frowned slightly.

“You met Dorian, right?” she asked. Abraxas nodded. “Well, he’s the sweetest thing in this world. A boy with a lot of hope for his future… but when he was attacked last year…” Cass drifted off and sat down on her bed, shaking the items that littered it. “We didn’t think he was going to survive. But he did… and he turned. He’s been dealing with the werewolf thing ever since. It’s painful and hard for him and the family.” She looked dejected and shrugged. “There’s potions to help with the transformation, but they’re really expensive. They can’t afford something like that.” She looked up at the door quickly and said, “Don’t tell her I said that.”

“So that’s why she’s in the program. She wants the money for her brother,” Abraxas connected the dots. Cass nodded.

“Yeah. With the income from the Program, they should have enough to afford his potions each month. But don’t get it twisted, Malfoy. She doesn’t want your family’s money. She wants to earn her own money, and that’s one of the reasons she’s going into potions. Not only will she be able to afford the potion on that income, but she wants to create an easier, more affordable potion to treat Lycanthropy,” Cass said. Abraxas felt a little better about that. And it made more sense, how determined she was to succeed in her field.

Joelle came back then, and they awkwardly fell into silence. She looked at them in confusion. “Everything okay?” she asked. They both just grumbled their replies, and she just laughed, waving them off. “Okay, weirdos. So, Cass,” she turned her attention solely to her best friend. But oddly, Abraxas didn’t feel left out. Joelle was one of those people who somehow made everyone feel included in a conversation. “I was thinking. If the seeds can be collected at the end of July, we can start the potion immediately. Since it will take a couple weeks until we need the seeds,” she said and took a seat on the armchair beside Cass’ fireplace. It was already mid-July after all. She was looking at Cass with narrowed eyes, thinking as she spoke. “Which should give plenty of time to finish it before we have to go back to school. We won’t be here to see the results, but I’m sure mom and dad will send us an owl immediately. What do you think?” she asked.

Cass nodded enthusiastically. It was hard not to get caught up in Joey’s moods, especially her excitement. “That would be perfect! When do we need to go shopping?” Cass asked. Joey shook her head.

“Actually, I got that first installment from the Assignment. You don’t need to pay for anything. Also, how much was that Ocean Gem? I can afford to pay you back now!” Joey said excitedly, but Cass just shook her head.

“It’s for Dorian, Joe. It’s on me. Well, my dad, but he was just as excited as I was,” Cass said. Joey felt more tears come to her eyes, but this time she didn’t leave. She threw her arms around her friend and hugged her tightly.

~ * ~

“You’re going out with Joelle? We just saw her yesterday,” Wilhelmina clucked at Abraxas when he informed his parents of his plans for the day. He nodded.

“She has errands she needs to run in Diagon Alley. As her betrothed, I deemed it best if I escorted her. Not only for her safety, but also for our image. We’re more likely to be taken seriously if we have at least some semblance of a bond,” he said. Riverwood had wanted to pick up all the things she needed for the potion today, having mentioned it to Reginald as a fun hang out plan. But then something possessed Abraxas, and he offered his help. Reginald thought it was a fantastic idea, and then she suddenly remembered she had something else to do. What that other thing was, she couldn’t say. Abraxas had rolled his eyes at that, but he didn’t miss the light blush that formed on Riverwood’s cheeks.

“Smart thinking. Lock her down. I would love to be invited to Dakarai’s next campaign event right before you all go back to school,” Serpentis said as he sipped his coffee with breakfast.

“Will you be needing help to her house?” Wilhelmina asked. Abraxas shook his head.

“No, I’m taking Floo,” he said. They nodded, gave him some extra money in case he saw something he liked, and Wilhelmina walked him to the fireplace in the den.

“Remember your manners. If it’s something that catches her eye, you should buy it for her. It’ll be a faster way of buying into her graces. Don’t forget to give her the ring,” she said as she straightened out his shirt. He wore a black t-shirt with “MUGGLE TRUNK” printed on the front of it. It was his favourite band. He wore charcoal, denim joggers to pair with it. It was the most dressed down he got, aside from his nighttime attire. His wavy, white hair was pulled back into a bun on the back of his head, strands framing his face.

“Of course, mother. I got it. Don’t worry,” he said reassuringly.

“Of course I’m going to worry. We can’t afford you fucking it up,” she said with a smile and patted his cheek. “Be good.” She turned and went back to join her husband. Abraxas sighed and took a handful of the floo powder in the cauldron beside the fireplace. He threw it into the fire, which burst into high, green flames. He took in a deep breath and stepped into the flames, which he could feel tickling his skin but not harming it.

“Riverwood Manor,” he spoke clearly. And off he went. He kept his elbows in to avoid bumping them on passing fireplaces, and he had to be sure not to breathe too heavily lest any soot be inhaled. It was only a minute or so before he was landing in her family’s fireplace in their den.

~ * ~

“Abraxas! Welcome, welcome!” Gerald greeted him with a hearty thump on his back as he ushered the boy out of the fireplace. Abraxas smiled politely at him, brushing off his clothes. “Trip wasn’t too bad, was it?”

“No, Mister Riverwood, it was fine,” Abraxas assured him.

“You can call me Gerald, boy,” he said with a laugh, another clap to Abraxas’ back. He smiled politely and shook his head.

“Thank you, Mister Riverwood,” he said simply. Gerald shrugged and motioned for him to follow him.

“The family is just settling in for lunch. Have you eaten yet? Do you like eggs?” Gerald asked as they turned into the kitchen.

“Oh! Abraxas, hello! Have you eaten? Have a seat!” Rachelle said as she jumped up from her seat. Gerald waved for her to sit back down.

“Sit down, woman. Merlin, you cooked all of this. Least I can do is dish him up myself,” Gerald said with a growl, making them all laugh. Even Abraxas chuckled at the interaction. Rachelle just sat back down with a smile, but she made sure to point out every dish and food available, whilst also reminding Gerald that there were multiple drink options. Abraxas took his place gratefully and went to sit beside Odette, who was across from the twins. The twins seemed to be using their rice and sausages to create some sort of maze, pushing the egg “people” through with their forks. Odette had her eyes trained on a book, one of the texts that she got for Hogwarts. She just offered him a shy smile when he sat down, which he returned with a nod.

“Is River- er, Joelle. Is Joelle coming?” He asked, wondering where she was. She had asked him to meet her at noon, but he had gotten there at 11:50. Undoubtedly, Joelle had told her father he liked to be early, and that was how Gerald knew to wait at the fireplace for him.

“Yeah, she’s cleaning Dori up,” Henri piped up, though his mixed eyes were focused on his eggs.

“Dori was extra twitchy today. Y’know, tomorrow being full moon and all. It’s not his fault,” Eloise explained with more patience than he had ever heard from a 7 year old. Henri raised his eyes to nod as if he needed to back up his sister’s words or they wouldn’t be true.

“Poor Dorian gets more ill the closer we get to a full moon,” Rachelle explained to Abraxas as he ate. “The day before, he has strokes of pain. Then he transforms. The day after, he is bed ridden all day. The doctors say he’ll have better control of it as he gets older, especially since he’s been afflicted at such a young age. They say he’ll eventually even be able to behave as a regular human would up until the transformation.”

“But that’s not to say normal. We don’t think any of us are very normal,” Gerald interjected as he sat down.

“Right. We have been keeping away from calling him “abnormal” and us “normal” because we don’t want him to grow up with some idea that he is anything less than incredible,” Rachelle said. Joelle turned the corner into the kitchen, Dorian on her hip as she carried him. She broke into a grin when she saw Abraxas, and he stood up when he saw her.

“Hello, Riverwood,” he greeted her.

“Malfoy. Thanks for coming. Sorry I’m running late. Was just about to start eating when Dori got into a bit of a mess,” she explained.

“We were just telling Abraxas about how we’re not normal,” Gerald caught Joey up, who looked at Abraxas in mild alarm.

“I’m not normal either!” Dorian said happily as he ran back to his spot at the table. Abraxas couldn’t help but smile at him.

“Well, neither am I, mate,” Abraxas said to him. Joey smiled as she reheated her plate and took it to sit beside Abraxas.

“Well, obviously. You’ve got white hair, and you’re not even Veela,” Odette said with a roll of her eyes.

“Odie!” Joey snapped at her. Abraxas laughed and shook his head.

“It’s okay. It is odd, I’ll admit that. It will be nice to have another white-haired student around. Maybe people will start to think it’s cool instead of me being an old man,” he said. Odette just giggled and went back to her book.

“Abraxas, do you like snails?” Henri questioned seriously. The look on his face told Abraxas that it was a very serious question meant to be taken very seriously.

“I do,” he confirmed with a firm nod.

“What about frogs?” Eloise asked. Both of the twins turned their gaze to him, and he felt he was being scrutinized.

“Frogs are alright,” he said with a shrug and a nod.

“What about snakes?” Henri asked.

“Snakes are my absolute favourite,” Abraxas decided.

“Wow,” the twins said softly before looking at each other. They stared at each other for a while before breaking into a series of hushed whispers. Abraxas looked around the table at the others, but none seemed to pay them any attention. He looked to Joey.

“Don’t worry. They do this all the time,” she said simply, scarfing down her food as if she was at Hogwarts and not at home.

“Okay! We’ve decided you can be friends with us,” Henri said to Abraxas.

“But only if you know the secret password,” Eloise quickly said. Abraxas looked to Joelle for help, who just shrugged at him.

“I’m not cool enough to be their friend because I’m scared of spiders,” she whispered. Abraxas looked at the twins and narrowed his eyes.

“Hold on, how am I supposed to know the password if I’ve only just become your friend?” he asked.

“A real friend would know,” Eloise said, crossing her arms.

“You should know it,” Henri said, crossing his arms.

“Just guess, mate,” Joelle whispered. “Or they’ll never give it up, and I don’t want to hear all about it.”

“Is it… Slimy things are cool, even though snakes aren’t slimy?” he asked. The twins stared at him a moment before breaking into whispers again.

“It was Frog Legs, but your password is acceptable,” Henri decided. Abraxas broke into a grin of relief. Joelle stood up suddenly, her plate clean.

“Ready?” she asked him. He had been so busy with the twins’ friendship that he hadn’t finished quite yet. He quickly crammed the last few bites down and rushed to his feet with his plate in hand.

“Oh, just leave it, Abraxas. We’ll take care of it,” Rachelle said.

“Are you sure? I don’t mind,” he said. She waved him off with a smile, telling him to go on and have a good trip.

“Oh, Joey, if you see any Porcupine Quills for sale, can you please pick me up a small vial? I’m running low at the inn,” Rachelle said to her daughter as she and Gerald walked them to the fireplace. Gerald was shoving more money into her coin purse for the trip.

“Dad, it’s okay. I’ve got my money. I’ll make it last,” Joey said and took her purse away from him.

“Be good. Don’t forget to stop for a treat. The caramel ice cream at Berke’s should be peak this year. I smelled it on my way home last week, and Merlin. My mouth is watering just thinking about it,” Gerald said with a smile.

“Have fun. Be safe!” Rachelle said as they watched the fire turn green with Joey’s throw of powder. She and Abraxas got into the fireplace, squeezed together, and she nodded to her mom.

“Diagon Alley!” she called out and off they went.

#the malfoy boy #ao3fic #jp oakbrook #archive of our own #arranged marriage #fanfic #abraxas malfoy #tom riddle #harry potter au #harry potter #hogwarts au #hogwarts #hufflepuff #pureblood propagation program #joelle riverwood

[yes-offence]

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