Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Kanom Tom For The Game Tonight!
Lad Nar Shrimp!
Lad Nar is a fast dish which serve with noodle either big flat rice noodle or crunchy fried egg noddle as I made today which is called" mee krob lad nar". It is a thick broth-similar to gravy and can make with any meat with variety of vegetables , esp Chinese broccoli. This is a street food which is also very popular in Asian cuisine.
Recipe: Mango Chicken Pasta Salad
Everyone loves convenience meals (especially from Woolworths) but they are DAMN pricey and full of hidden fats and sugar. One of my favs is their mango chicken pasta so I've re-created a (slightly) healthier version at home. This recipe makes one perfect single serving, enjoy! :)
Ingredients:
For the dressing:
Woolies Copycat Mango Chicken Pasta Salad with sweet curry dressing
Ingredients:
- 1 cup raw wholewheat pasta
- 1/2 cup cooked chicken, diced
- 1/2 cup mango, diced
- 2 celery sticks, finely chopped
- 1 tbs pumpkin seeds
For the dressing:
- 2 tbs fat free yogurt
- 1 tbs mayonnaise
- 1 tsp apricot jam
- 1/2 tsp garlic, crushed
- 1/2 tsp curry powder
- salt and pepper
- squeeze of lemon juice
Method:
- Cook the pasta according to packet instructions then set aside.
- Whisk together all the dressing ingredients and mix with pasta once cooled.
- Mix in remaining ingredients. I served mine alongside rocket and broccoli.
Maintenance Update #2
I've been struggling to write this post because everything I think of sounds terrible. I've been re-reading my old posts and, to be honest, 6 months later I still feel the same. As one of my New Year resolutions, I said I would only step on the scale on Fridays. Guess what? After the last maintenance update I've been checking my weight every single day. If you're following my insta account, then you know my body fat percentage has gone from 22% in December to 25% in May. Not only was this hugely demotivating, but it made me paranoid that I'm moving backwards on this journey. My goal is still a body fat percentage of 20 (and I feel confident that I will reach it eventually) but every day is a struggle - often mingled with feelings of anxiety and guilt.
I still feel like I'm fat (or at least fatter than most people). Why is it that other people - who weigh the same as me or even more - have a completely flat stomach and I still have a flabby muffin top? I know we all have different bodies, but really? This seems unfair. I look at myself in the mirror and wonder how long it will take to undo 25 years of damage. Will I ever reach my goals?
Sometimes the most unexpected things upset me the most. When a friend says "you're so lame" after I refuse a shot. When a family member says "you're taking this too far". I might be overly sensitive, but those words play on my mind. I start to wonder if they're right... I wake up at 5 for gym and finish work at 6. I cook, I do dishes, I go to sleep. Repeat. I start to question what my life has become - Am I boring now? What do I do with my time? Do my friends even like me? I realise that many people won't understand my journey - and that's fine - but it still hurts when what I deem hard work is met with criticism and disdain.
What did I tell you? It all sounds terrible. It sounds as if between cooking, work, and the gym, I sit in my room weeping. This is not the case. After maintaining my goal weight for 6 months... I'm proud. I'm confident. I celebrate small victories.
I'm really happy with how my relationship with food has changed. It's the little things that I'm most proud of: knowing that I need a colourful plate of food with 50% veggies, eating a big breakfast full of healthy protein. I've changed my frame of mind from a life of indulgence to a life of balance. Well, I'm slowly getting there at least. I'm trying to eat when I'm hungry and not when I'm stressed, and not when I'm bored. I fail miserably a lot of the time but, the point is, I'm more aware of it now.
I like how I'm pushing my body. People love to comment "oh you're taking it too far, you're pushing yourself too much" but I'm doing things with my body that I never thought was possible for me. I never thought I'd start pole dancing, hanging upside down, and holding on for dear life with the back of my leg. It makes me feel brave and in control of my own life, and I think that's what people don't understand. My friends and family see it as fitness taking over my life, but I see it as me taking back control of my own health, body, and fitness.
I have this stuck on my fridge: Don't be scared to be alone. Goals are personal. No matter what issues I have regarding my family, my friends or my body image... I'm stronger than I was 6 months ago, I'm pushing harder, and that's all that matters.
Frankenstein food
Today is a public holiday and I'm currently sitting at the office, working on projects due tomorrow. In what could only have been a self-loathing, self-pitying fury, I ate an entire large packet of chips. They're called Chipi Multigrain Chips (basically a rip-off of Pringles) and they are - what Weight Watchers would call - my frankenstein food.
Frankenstein foods are those terrible snacky-type foods that are impossible to stop eating at just one. We all have a particular weakness... and mine happens to be bizarre discount chips from Dischem.
Needless to say... I feel quite ill now.
Health Full Life: Recommended Daily Allowance of fruits and vegetables, juice recipe
Add vegetables , fruits to your daily life:
In countries like America the recommended daily allowances
five servings of fruit and vegetables per day in other countries like Japan
it's up to seventeen servings a day
i delete you should aim for at least nine savings
and remember that potatoes start counts so hard if you aren't a fan
ACE salads get your daily dose with this juice recipe
its to exit care which is a powerhouse of nutrients
that's a great buy some ice cream drinks to
leaves us with chive in there are many varieties so I feel free to experiment
one cup of spinach actually contains twice as much
arianna of the grains one latch collard green leaf which
add a little spiciness 3 stalks of celery
high in water content and by some I one small cucumber
fantastic source of potassium and magnesium one' pear which balances out this week
tacit this combination of
5 a little very much as you get more G's
one lemon and it's a powerful antioxidant
and help support the body against infections and inflammation
one hand for the past three in this Feb really brings out the flames if the
other ingredients
use the stamps as most chefs knife most
the flight weakness stems in knots believes the Celts
instead of having to a he weighed 3 pounds and produce
juicing provides the most efficient way to give you an
he said he was your daily nutrient needs but in a glass
Sushi Recipe, How to make Sushi at Home:
Sushi, Sushi Recipe:
sushi lovers can now enjoy these tasty tidbits
in countless restaurants in sushi bars almost everywhere
that you don't have to go to a Japanese restaurant
to enjoy these delicious delicacies with deft fingers
and a little practice you can easily make 'em yourself
we invited to find out more about the preparation
love sushi step-by-step with Japanese sushi master Kiyoshi
today he show you how to make Maki sushi, called Sushi roll.
Sushi Recipe, how to make sushi:
Maki sushi is sticky rice rapped with nori.which is seald of seaweed, rich in minerals and vitamens.
it goes like this the basic ingrediants of this japenees delicacy rice
it's about trying to learn a lot from st. chariots
after cooking, alittle sushi vinegar is added to gives its flavour and aroma,
before the rice can be used for sushi must be colled.
once the rice is cool
you can start first cut the nori sheet in half then
place the nori smooth side down on a bamboo sushi mat
leaving a gap at five millimeters from the all edge
now cover the nori sheet evenly with a layer
a prepared sushi rice it should be kept as thin as possible
a maximum of one centimeter thick clear the ties it up
it is important to leave the gap of 1-2 centimeters at the top
if you don't the roll can not be closed later on.
Next spread a little less sabe green horseradish paste in the
middle at the better price but beware
was that he is extremely hot don't use too much
then place a stripper feeling on the rise at the bottom of the
nori sheet you can use tuna fish is feeling for instance or
cucumber Paul salmon and know you roll it
pressing even leave the nori sheet is rolled out but it's covering
using the bamboo mat and the edges pressed together when the
ends at the roller properly closed
open the match by applying light pressure now
put them out to one side and cut the roll with a sharp knife
in 26 equally sized pieces toward
and excellent did is naturally brewed sushi and sashimi soy sauce
this source enhances the flavor rule fish
perfectly as it's sweeter and milder than the original key command naturally
brewed soy sauce
so enjoy your sushi prepration.
Visit with us for more updates.
Sushi,Types of sushi, popular sushi history:
Sushi Fish, Sushi Japan's Food and types of Sushi:
Like a many delicious food creations
sushi was discovered someone accidentally but over time it has
evolved into a visual unpalatable arc
it began in southeast asia with a simple method to per surface
raw fish was stored with rice under heavy starch for months and would emerge
with a sour pickle flavour
the rice was then discarded eventually tough economic times heightens the value
in demand for rice
so it was no longer waited after the fish was pickles the fish was also cured
for shorter duration to time
so it was still a little raw one consent several centuries later around 1600
it was discovered that soaking in vinegar was another way to attain the
sour flavour of fish and rice.
Before go any further a distinction must be made sushi refers to the vinegar rice
and such sushi may refers to the raw fish contrary to some misconceptions
sushi does not always involve raw fish it sometimes complemented with fried tofu
vegetables or fried eggs .
Types of sushi:
Three most popular types a sushi are maki sushi and nigiri sushi and Oishi sushi .
Maki Sushi:
Maki involves rolling fission vegetables into seaweed and rice
then cutting the roll into bite-size circles.
Nigiri Sushi:
Nigiri sushi which originated in Tokyo formerly known as 80 is a little and more complicated
& it said that only professionals with years a train make it right
in a simple display the raw fish is placed atop a handcuffed better price
in a dab of japanese horseradish or was sabe
negeri so she became popular after a destroying earthqueke in 1923
which cost the sushi chefs have Tokyo to spread into new areas in the country
looking for work
Oishi Sushi:
Another pupolar form that emerges was Oishii sushi this Oishi expressed in a
wooden box to make a unique shape and then raw fish cooked vegetables
are placed on top sushe's global popularity has
only amplified over many years with it's introduction to other nations
dust exotic taste buds sushis variety of style in flavors have
further burgeoned from regional tastes in creativity.
Stay with us for more nutritional information and world popular food trends.
How to Reduce or close Facial Skin Pores Healthy Skin Care
Reduce Facial Skin Pores by Rubbing Tomato on the Face :
How to use to made out to help reduce the poor size on your
facial skin tomatoes are an amazing fruitful vitamin a and vitamin c
both of which are antioxidants to contain assets to help keep your porus
cleartherefore making them look tightened small
another property of tomatoes this if they are in a stringent
in a stringent has the ability to tighten the skin and keep the talking
firm.
you'll need to do
Cut it's made a one half
and massage it over the skin
don't remove it immediately allowed to remain there for about ten minutes and
then removed with cool water
you can also use tear into nato mix the two tablespoons of plain yogurt
and applied as a mask
even allowed to remain on the skin for fifteen minutes before you print it off
this mask is general not to use everyday
if the fresh mixtures that you must make a batch immediately before use,
For more health and beauty tips stay with us.
The Best Breakfast Toasts
As I said in 5 tips to stick to your eating plan, my ideal breakfast is low GI seed bread with some form of delicious topping. Check out these tried-and-tested yummy combinations :)
PS: How to make basil mayo? Mix up mayo with strips of fresh basil and season with a pinch of salt and pepper. For a lighter version, swap out half the mayo for yogurt.
