Full day of eating Fat burning/lean muscle diet. #diet #ytshortsindia #ytshorts #telugufitness
Only Eggs | A Eggetarian Cafe | 75+ Dishes of Egg | Bhilai street food | The local guide
This is the first video of the new series by the local guide in which I will be exploring the restaurants and Bhilai street food in my hometown and I will be sharing the unbiased review.
In this video, The local guide team went to the restaurant Only Eggs, which serves 75+ unique dishes of the eggs. It is the true delight for the egg lovers of Eggetarians :) and an amazing gem of the Bhilai street food.
The address of the restaurant is given below.
If you go there please let me know in comments about your experience, if you want me to explore a place then let me know in comments.
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We post videos about food and travel to a local place WEEKLY.
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How To Make Chicken Fried Cauliflower | Delish
You won't believe this is a vegetable.
DIRECTIONS
1. Slice cauliflower into thick steaks, about 3/4- to 1-in thick.
2. Place the cauliflower steaks in a large skillet and pour enough water to come halfway up sides of the cauliflower. Bring the water to a simmer over medium heat, cover the pan and steam for 4-5 minutes, until the cauliflower is fork tender. Drain cauliflower and let cool completely. Pour out leftover water in pan.
3. Meanwhile, set up a dredging station. Put the eggs and flour in separate shallow bowls or plates. Mix garlic powder, paprika and 1 tsp of salt with the flour. Dip both sides of the cooled cauliflower steaks in the flour mixture until coated completely. Toss the flour-coated cauliflower pieces into the eggs until they’re evenly coated, then return to flour mixture to toss again.
4. Pour in about 1/4- to 1/2-in of vegetable oil to the same (dry) skillet. Heat over medium-high heat. When the oil is hot, add the cauliflower steaks and fry until golden-brown underneath, about 2 minutes. Flip and fry for another 2 minutes. Remove the cooked cauliflower from pan and drain on paper towels.
5. Whisk together honey and hot sauce. Drizzle spicy honey over fried cauliflower steaks.
INGREDIENTS
1 head of cauliflower
1 flour
1 tsp. garlic powder
kosher salt
1/2 tsp. paprika
3 eggs, lightly beaten
vegetable oil
1/4 c. honey
1 tsp. Hot sauce
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How To Make The BEST Vegan Cornmeal Waffles
I'm going to show you how to make the best vegan cornmeal waffles and then show you an epic. way to top your waffles!!! Subscribe for fun and creative ways to eat more vegetables every week!
Also called gritty waffles, these cornmeal Belgian waffles are a favorite around our house! They've got that sweetness and crunch of cornbread and those beautiful flavour holding craters of a waffle that we all love! I made these cornmeal waffles fairly simple but you could add any herbs and spices to them for some extra flavour! I recommend using either 00 flour or pastry flour for these waffles but all-purpose would work as well (the softer flours just make for a fluffier waffle!) Whether you make them sweet or salty, these cornmeal waffles are the perfect base for your toppings! Enough jibber, jabber...let's get into the kitchen!
Here's what you'll need to make the best vegan cornmeal waffles: (Makes 2 Belgian waffles)
1 cup (128g) 00 flour
1 cup cornmeal
1 cup pea milk (or other plant-based milk)
2 tbsp flax meal
2 tsp baking powder
2 tsp sugar
1/2 tsp sea salt
If you'd like to top your waffles the way that I did, you'll also need:
2 tomatillos
Blueberry chia jam (or other jam of choice)
Vegan egg - here's my recipe for homemade Just Egg
Vegan egg yolk. The recipe can be found here-
Cilantro
Jalapeño tabasco sauce
Watch the video to see how easy these mouthwatering cornmeal waffles come together. Happy brunching FORKers!!! OH...and if you want to make extra waffles for the week, just simply toss them in the toaster to crisp them up again when you're ready to use them!
00:00 Introduction
00:57 Preparing The Cornmeal Waffle Batter
2:10 Cooking The Cornmeal Waffles
3:25 How I Topped My Belgian Waffle
5:12 The Taste Test and Outro
Want to show me (and my channel) some love!? Here's 2 ways that you can:
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Enjoy this video!? Make sure you check out these other amazing brunch recipes:
Huevos Rancheros Sweet Potato Waffles:
Tofu French WAFFLES:
Everything But The Bagel Breakfast Salad:
Eggs Benedict Naan Pizza :
Get your FREE “Essentials For Your Plant Based Kitchen” guide here:
Hey, I’m Candice and I’m a Health and Nutrition Counselor. I am also plant based certified. Ever since taking a Rouxbe plant based cooking course years ago, I have been OBSESSED with cooking delicious, whole food plant based meals that blow people away! Since going vegan and adopting a plant based diet, I have become a WAAAY better cook than I ever was before! I am so glad you’re here and I hope you love my wholesome plant based recipes just as much as we do!
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#vegancornmealwaffles #cornmealwaffles #vegancornmealwafflerecipe #cornmealwafflerecipe
Brenda Davis - Becoming Vegan: The Guide to Adopting a Healthy Plant-Based Diet - Offstage
Brenda Davis, R.D. weighs the pros and cons of a whole food diet vs the paleo diet and why the paleo diet gains popularity over other alternatives.
Internationally acclaimed dietitian Brenda Davis explores the health benefits of vegan diets compared to other dietary choices; explains protein and amino acid requirements at various stages of life; describes fats and essential fatty acids and their value in plant-based diets; investigates carbohydrate facts and fallacies; reveals the truth about wheat, gluten, and grains; pinpoints where to obtain calcium, iron, zinc and other minerals without animal products; clarifies the importance of obtaining vitamin B12; and shows how to attain optimal nutrition during pregnancy and lactation and how to achieve and maintain healthy weights and exceptional fitness on a vegan diet.While much of the emphasis is on the health advantages that vegan diets offer. Plant-based nutrition truly benefits the entire planet, and every bite makes a difference.
Brenda Davis, registered dietitian and nutritionist, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. She is currently on a diabetes intervention research project in Majuro, Marshall Islands. Brenda spent 8 months in Majuro in 2006 and returns for 4-6 week periods every year or two. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In July 2007, she was inducted into the Vegetarian Hall of Fame. A co-author of nine books – award winners, Becoming Vegan: Comprehensive Edition(2014) and Becoming Vegan: Express Edition (2013), and the best-sellers, Becoming Vegan (2000), Becoming Vegetarian (1994, 1995), The New Becoming Vegetarian (2003) and Defeating Diabetes (2003), Dairy-free and Delicious (2001)and Becoming Raw (2010) and Raw-food Revolution Diet (2008). Brenda lives in Kelowna, British Columbia with her husband Paul. She has two grown children, Leena and Cory.
Connect with The Real Truth About Health
Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO's. Fighting to stop climate change and extinction.
Chicken and dumplings (biscuity, Southern-style)
Thanks to HelloFresh for sponsoring this video! Click for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70.
***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.