And that goes for you, or your passengers. Even little monkeys like Mandarin Oranges. So you get into the car, peel and separate and put them into a baggie so you (or they) can eat one at a time.
Mandarins Oranges are full of fiber to feed your gut biome. And let’s face it eating something with fiber that is also sweet and yet sour and juicy is both satisfying and good for you at the same time.
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s for me? Alton Brown is just today’s Bill Nye, the science guy but with food. And I will say this: He did an amazingly witty, funny, engaging show, so creative, pulling up people onstage to participate, which made it all the more funny, because we were picturing what if it was us, on stage! lol
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Metabolic Benefits: Lowering carb intake can reduce insulin “spikes” and support healthier insulin function. Over time, this may help with conditions like type 2 diabetes, metabolic syndrome, or PCOS.
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And her recommendation is: “It’s the best I’ve ever had”. Richard said it was ‘fall off the bone’ good. Ellen agreed. “It’s so good”. And as I sat there, with a late lunch sitting in my stomach, I too could not resist a bite or two. So good.
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t’s all about legacy for me. Passing on what I know, that helps people use baby steps to make actionable, predictable changes in their lifestyle and even the people around them, eating their food. Insta and FB has me, (and even YouTube and Pinterest) as Chef Marian Kitchen Confident, a brand I am building. It’s been created to fund my passion project “No Face Goes Un Fed” to end hunger in San Diego, then franchise it nationwide.
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And if you want to make as much mayonnaise as you will ever use in a week, all you need is one yolk, a teaspoon of the mustard and an emersion blender …. Salt Pepper, Caraway Seeds and Lemon … that’s it!
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4. Fun Chopping Trick: Use a Crinkle Cutter
Want a playful texture in your salad? Use a crinkle cutter to slice your cheese, cucumbers, and radishes. This not only makes them look appealing but also helps the dressing cling better to each bite.
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The one thing that I can offer you beyond a recipe or the concept of creating your own recipe, is Wisdom. Three decades of reading Cookbooks, watching other chefs, meeting and working with celebrity and local chefs, and Michelin Star Chefs Worldwide, is doing research to bring you answers that you’re looking for. I just love to create Restaurant Reviews and scour the city and beyond, to find great restaurants to promote.
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A friend of mine, who was raised to cook everything from scratch reminded me the other day that I’m lazy. Thank you friend. What a good motivation that is for me.
So today I was making a Prosciutto, Lettuce, Tomato Sandwich on Silver Lakes Bread (so yum, it’s sprouted) and who was out of Mayo? Who would want a BLT type Sammy without Mayo? Well, that certainly isn’t me! Well I tend to be careful about how much oil I eat daily (because a teaspoon is 100 cal and you can really get into the weeds with that ingredient).
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I remember the first time I had Cardamom. It was on a cookie …. sugar and cardamom. Now you can substitute in Maple Syrup or Coconut Sugar for the processed stuff. But there’s just something about Cardamom that makes a cookie memorable, crave-able.
I will give you a cookie recipe, but still…. as I research and wonder why I didn’t get these cookies as a child, it becomes obvious. If we go to All Recipes it becomes quickly evident that Cardamom is a Worldwide Flavor and it’s a spice you don’t forget once you’ve had it. I heard another chef talking about nutmeg in that way. With a white sauce, if it’s missing, you know it. Well let me tell you what they are doing worldwide with Cardamom.
Read MoreJoin a community of food lovers learning, laughing, and cooking together! As a Founding Member, you’ll get VIP discounts on courses, retreats & foodies cruises—all designed to make life healthier and happier. And every motivation, every recipe, every idea on cooking you will find waiting for you in the Founding Membership Portal. It comes with your monthly $97 per month membership fee. You can cancel anytime. And, I keep adding new videos, creating 2 special events a year that are free as a Founding Member, plus twice a month, we are on a live zoom call talking about or making food together!
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